The P.E.O Cookbook

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The p. E.O.Cook Book
CHAPTER Z
Harrisburg, Illinois, Nineteen Hundred Twenty-two
ILLINOIS PRINTING CO., (WHW DANVILLE. ILL

COCKTAILS
p. E. O. COCKTAILS
i Pound marshmallows, 2| pounds white grapes, i dozen
oranges, ^ dozen lemons, 2 cans pineapple, i pound sugar,
I of a honeydew melon. Slightly flatten the marshmallows,
cut in strips with scissors and spread on a platter to dry.
Dice the melon, pineapple, 6 oranges and 2 lemons. Add
the sugar to the juice of 4 lemons and 6 oranges and mix all
together and place on ice. When ready to serve, fill cock-
tail glasses, arrange marshmallow petals in the form of
marguerites with a cube of orange for the center, on top of

the cocktails. Serves 2^ people.
Mrs. Fannie Gaskins.
OYSTER COCKTAILS
Have oysters very cold and free from bits of shell. Put
not more than 5 or 6 in a glass, and just before serving cover
with the following dressing:
Mix together i tablespoon lemon juice, 5 drops tahasco
sauce, I tablespoon tomato catsup, i teaspoon grated horse-
radish, I teaspoon Worcestershire sauce, and salt to taste.
This quantity makes 3 cocktails. Serve with celery and
thin slices of brown bread.
Mrs. D. a. Lehman.
OYSTER COCKTAILS
I Small bottle catsup, i stalk celery, 3 sour pickles, i
small bottle capers, red pepper and salt to taste. Put over
oysters in cocktail glasses. Mrs. Fred Baumer.
FRUIT COCKTAILS
Cut in small pieces oranges, pineapple, nuts and figs;
add whole Marischino cherries, some of the cherry liqiK)r
and lemon juice. Sweeten to taste, serve very cold with
marshmallows on top. Mrs. D. A. Lehman.
p. E. 0. COOK BOOK
WATERMELON COCKTAILS
Cut chilled cantaloupe in halves, remove seeds and fill
with balls or cubes of chilled watermelon, sprinkle with
powdered sugar. Serve as first course to luncheon or din-
ner. Mrs. E. C. Clark.
SOUPS
ASPARAGUS SOUP
I Can of asparagus or | bunch of fresh asparagus,
reserving the tips for table use; J pint of boiling water;
i teaspoon of salt; i pint of sweet milk; i tablespoon flour;
red or black pepper.
Cook asparagus until tender in the boiling water, make
a white sauce by melting butter and stirring the flour in
butter, being careful not to let it brown. Add the milk,
stirring constantly to prevent lumps. Add seasoning.
Mash asparagus, add it and water in which it has been
cooked to sauce. Mrs. John J. Parish.
BEAN SOUP
I Pint of beans; i quart of rich milk; 4 tablespoons
butter; i teaspoon salt; | teaspoon pepper.
Soak the beans over night. Then boil in clear water
until they will mash, rub through a colander. Add milk,
stirring until soup is smooth. Add butter, pepper and salt.
Mrs. Chas. Sloan.
BREAD SOUP
Break 3 slices of stale bread into small pieces. Put into
a pan with 2 tablespoons of fat, add a minced onion and
cook 3 minutes. Add 3 cups of boiling water, salt a'nd
pepper. Cover and cook 20 minutes and strain. Add i
cupful of hot milk, chopped parsley and seasonings to taste.
Reheat and serve. Mrs. C. D. Stilwell.
BEEF TEA
Cut all fat from round steak, cut meat into small pieces,
put into a glass jar. Cover tightly. Put jar into boiling
water and cook 8 hours. Mrs. John J. Parish.
p. E. 0. COOK BOOK
BOUILLON
Take 2 pounds of soup meat and a bone containing mar-
row extra. Soak for 2 hours in 2 quarts of cold water, to
draw out the Juices. Add a sHced carrot, an onion, i clove
of garlic with center removed, few celery stalks, i bay leaf,
a few sprigs of parsley and boil slowly until the meat has
fallen from the bone. Strain through a cloth, add salt and
pepper to the liquor and set away to get cold, then skim off
the fat. Heat and serve with small crackers. A slice of
lemon and a sprig of parsley may be added to each portion.
Mrs. C. D. Stilwell.
CELERY SOUP
Follow directions for making asparagus soup, substitut-
ing celery for asparagus. Mrs. John J. Parish.
CHEESE SOUP
^ Onion; 2 tablespoons butter; 2 tablespoons flour; i
quart milk; 2 egg yolks; J cup grated cheese; i teaspoon
salt; pepper to taste.
Slice the onion and cook in the fat until tender. Remove
it and stir in the flour, then add the milk, saving out a part
of a cup. Cook until smooth and pour over the eggs, which
have been beaten with the cold milk, and serve immediately.
*Mrs. C. D. Stilwell.
CHICKEN SOUP
I
Cupof groundchicken; i pint of strong chicken broth;
I
cup of sweet cream; ^ cup cracker crumbs; 3 egg yolks;
^ teaspoon pepper; i teaspoon salt.
Soak crumbs in a little cream. Bring broth to a boiling
point and add chicken. Boil eggs hard and mash yolks and
add to soup with cream, salt and pepper.
Mrs. Chas. Sloan.
CHICKEN SOUP
Cover whole dressed chicken with cold water and bring
slowly to a boiling point; let boil until tender, remove
chicken, add 2 cups of uncooked rice and salt and cook until
SOUPS 9
rice is tender. Beat whites and yolks of 3 eggs separately,

then mix together. Add juice of 2 lemons to soup. Pour
part of soup over eggs, beating the eggs until thick. Pour
this into soup and serve at once. This makes a large
amount of soup. Mrs. James Gray.
CHICKEN BOUILLON
Cut the nails from the feet and eyes from the head of
chicken. Drop the feet and head into a pan of boiling water
and scald, then take off the skin. Put into the kettle with
the heart, liver, gizzard, a carrot and an onion. Cover with
water and cook rapidly two hours. Season and serve hot
or cold. Mrs. C. D. Stilwell.
CHICKEN BROTH
Cut the chicken into very small pieces and put into ajar
with water, add a little salt, cover tight and simmer all
filled
day on stove. Strain and season to taste.

Mrs. Fred Baumer.
CONSOMME
2 Pounds lean beef; i small knuckle veal; 2 tablespoons
of butter; i small onion; i stalk of
celery; i carrot; i bay
leaf; 2 quarts cold water.
Cut beet and veal into small pieces and brown them in
butter over a hot fire. Add the cold water, onion, celery,
carrot and bay leaf and simmer slowly for 4 or 5 hours in a
covered kettle. Take from the fire and let cool, remove the
tat, strain, reheat and serve. Bess S. Parish.
CORN SOUP
I can
corn; i cup boiling water; i quart milk; i tea-
spoon salt; I teaspoon pepper; 4 tablespoons butter.
Pour boiling water on the corn and cook for half hour,
then ruL through a sieve. Heat milk, add butter, pepper,
salt and strained corn. Mrs. Chas. Sloan.
CORN CHOWDER
I Can ot corn; 4 cups of potato cubes; i^ inch cube of
(2)
lo p. E. 0. COOK BOOK
salt pork; 3 tablespoons butter; i sliced onion; 4 cups

scalded milk; salt and pepper.
Cut pork into small pieces and fry with the onion. Strain
fat into stewpan; parboil potatoes five minutes. Drain
and add the fat. Add two cups boiling water and cook
until potatoes are soft. Add corn and milk and heat to
boiling point. Add salt, pepper and butter.
Mrs. G. T. Gaskins.
CREAM OF ONION
Cut 2 medium sized onions into small pieces and scald.
Melt 2 tablespoons of butter and blend with 2 tablespoons
of flour; when smooth add one quart of sweet milk gradual-
ly, season with salt and pepper and serve.
CREAM OF RICE AND CHICKEN
Cover bones with 3 pints of cold water, let come to a boil
once and simmer until there is pint of stock, add i teaspoon
butter, ^ teaspoon nutmeg and cayenne. Add to stock
gradually and let boil up, then add ^ cup thick rice, J cup
cream, grated yolk of egg. Mrs. G. T. Gaskins.
CREAM OF TOMATOES
Add to 2 quarts of milk, butter, salt and pepper to taste,
and a little rolled crackers and let come to a boil. Press 2
quarts of tomatoes through a sieve to remove seeds. Heat
and add i teaspoon soda, allow to effêrvesce and stir
into boiling milk. Mrs. J. H. Lane, McLeansboro, 111.
HAM BONE SOUP

Place in saucepan i can of peas, 3I pints of water, i ham
bone and almost any kind of vegetable that will give flavor,
as carrots, onion or turnip, i bay leaf and parsley. Eet the
whole come to a boil and cook slowly for 3 hours; strain the
soup and run the vegetables through a sieve, return to the
pan and let boil up; add salt and pepper.
Mrs. Ella Marsh.
SOUPS II
ICED BOUILLON
Make a regular bouillon but season a little higher,
especially salt and pepper. After the fat is removed keep
on ice and serve ice cold with toasted bread cubes or
sticks. Mrs. C. D. Stilwell.
JELLIED SOUP
For a foundation use any of the canned soups, consomme
or clear soups. To each can of soup add twice its quantity
of water. Place over the fire with ^ teaspoon salt, | tea-
spoon pepper and i slice of onion and bring slowly to the
boiling point. In the meanwhile have i tablespoon granu-
lated gelatine in 2 tablespoons of cold water. When the
soup is boiling remove from the fire, remove onion and add
softened gelatine. Set aside to cool, then in a cold place to
stifiên. It the soup contains vegetables it must be stirred
several times while cooling to distribute them thoroughly.
If the thicker soups are used a larger amount of seasonings
should be used and dilute i small can soup to make a quart.
MARROW BALLS
Dig the marrow out of bone before cooking and melt,
beat I
egg light, add 2 tablespoons marrow, minced parsley
and enough cracker crumbs to form into small balls, drop
into soup and let heat through.
Mrs. Marie Oehm.
NOODLE SOUP
Beat I
light, add | shell vinegar
egg very and enough
flour to make like pie dough, roll out very thin and let dry
enough to roll. Cut very fine and drop into soup stock,
cook lo minutes. Noodles will keep a week or ten days in
a cool place. Mrs. Marie Oehm.
NOODLE SOUP
Make a good beef soup, when almost done take 2 eggs
and beat well, then work in as much flour as they will
12 P. E. 0. COOK BOOK
absorb, then a wafer, partly dry it and dust

roll as t'hin as
with flour, make a
roll, cut into strips, shake out. A tea-
spoon of salt should be added to flour. Boil in soup lo
minutes. Mrs. Fred Baumer.
OYSTER STEW
Make a paste of i tablespoon butter and 2 of flour, r
teaspoon salt and a pinch of pepper, put in a stewpan on

the Are i pint of sweet milk and i pint of water; when this
comes to a boil put in 2 quarts of oysters and stir in the
paste. As soon as it comes to a boil remove from the fire.
Serve at once with crackers. Mrs. Fred Baumer.
PLAIN WHITE SOUP
Knuckle of veal, covered with cold water and boiled
I
gently until the meat tails from the bones, remove the bones,
season with white pepper and salt to taste, add i quart of
sweet milk, a little butter and some cooked rice. This
makes 4 quarts of soup. Mrs. Fred Baumer.
PEANUT SOUP
In the top of the double boiler place i
quart of milk, i
bay leaf, § teaspoon onion juice, 2 teaspoons salt, ^ teaspoon
paprika. When the milk begins to heat beat in i cup of
peanut butter, using an egg beater. Cream 2 tablespoons
of flour and f cup of milk, add to soup and cook 15 minutes,
then strain and serve. Mrs. C. D. Stilwell.
PIMENTO BISQUE
I Cup rice; f cup of cream; 3 cups chicken stock; 3
pimentos; ^ teaspoon salt; \ teaspoon tabasco sauce; i
egg
volk.
Wash the rice, cook with the stock until tender, add
pimentos and press through a sieve, add the seasonings,
bring to a boil and add the egg yolk beaten with the cre?m.
Bess S. Parish.
POTATO SOUP
Cook 3 medium sized potatoes in boiling water until
tender and put through a sieve. Scald a quart of milk|to
which has been added ^ onion chopped fine, strain the milk
SOUPS 13
and pour over the potatoes. Melt i tablespoon butter or 2

ifskimmed milk has been used, add 2 tablespoons flour, i
teaspoon salt and when well blended add a little cold milk
and pour into the mixture, then add i tablespoon of chopped
parsley, let boil and serve hot with toasted crackers.
SOUP POWDER
Ounces each of parsley, summer savory, sweet marjo-
2
ram thyme, i ounce each of lemon peel and sweet basil.
anci
Dry and pound, sift and keep in a tightly corked bottle.
Mrs. Fred Baumer.
SOUP STOCK
1
25c Soup bone, if gallons of water, i
bay leaf, i
onion,
I
garlic button, i large potato, 2 or 3 cloves, i turnip, i slice
of toast. Cook slowly 3 or 4 hours and drain ofl^ the liquid
and use as needed. If desired celery and parsley may be
used. Mrs. Marie Oehm.
SPANISH SOUP
i Can of corn; f can of tomatoes; i Bermuda onion; i
teaspoon salt; i
teaspoon pepper; i
pound of ground
round steak. Cook 30 minutes. Add water if it has. not
enough liquor. Mrs. W. V. Rathbone.
RIVVLE SOUP
Put I
pint of flour into a bowl, make a hole in the center
^j:T«.^'*pak an egg intoegg into the flour with a
this. Stir
until crulrndxv enough to rub between the palms. Rub
minutes. Rivvte^^^yjikle into the sOup stock and cook 10
place. Cook longer afterTTtT-^.\êek or ten days in* cool
TOMATO SOUP TO CAN

:. Peck of tomatoes; i bunch celery chopped; 6 onions^.
I
Cook all and put through sieve, put on stove again, add i
flour mois-
cup sugar, \ cup salt. When boiling add f cup
tened with cold water. Cook and seal hot.
Mrs. D. B. Harvey.
FISH
PIGS IN BLANKETS
I Dozen
large oysters, i dozen thin slices bacon, season-
ing. Pick over oysters carefully. Roll each in a slice of
bacon and fasten ends with skewer. Put in a hot pan and
cook until bacon is crisp. Serve very hot.
Mrs. D. a. Lehman.
OYSTERS A LA DEWEY
Allow 6 oysters to each person. Wash and drain 50
good sized oysters, throw them into a hot saucepan and
shake over a hot fire until the gills curl. Drain and save
the liquor. Put 2 tablespoons of butter in a saucepan, add
a tablespoon of green and red peppers chopped, shake until
the pepper is thoroughly cooked but not browned, add 2
level tablespoons of flour and mix. Fill a measuring cup
half full of the liquor, and fill it up with cream or rich milk;
add this to the butter and flour, stir until boiling and add
the oysters. Add a level teaspoon of salt, take from the
fire, and if you use it, add 2 tablespoons of sherry. Turn
at once into the serving dish. Serve hot.
Mrs. G. T. Gaskins.
OYSTER SHORTCAKE
Pint flour, ij tablespoons butter, J cup sweet milk, i
I
teaspoons baking powder. Mix as biscuit dough,.^'{fce

egg, 2
bake in pie pan. While hot split and buttf^r flour and i
melt 3 tablespoons butter, add 'J^W their own liquor and
pint-hot milk. Heat i r^'^î che creamed oysters between
add to sauce-
"^
^ ^ the rest with cake when cut and served
'-'^
^^- Mrs. D. B. Harvey.
SOMERSET HALIBUT
Arrange 6 slices of salt pork in a dripping pan, cover with
I small onion thn.ly
sliced, and if at hand,%%m'all piece of
bay leaf. Wipe 2 pounds of halibut and
and onions, cover place on the pork
withf cup of buttered cracker crumbs and
FISH 15
arrange thin strips of pork over the crumbs. Cover with

buttered paper and bake 50 minutes in a moderate oven.
Serve with lemon and parsley. Mrs. Fred Baumer.
BROILED HALIBUT '
Have the required number of pieces of halibut sliced

about inch thick, season with salt and pepper and lay
I
them in melted butter \ hour, allowing 3 tablespoons butter

to each pound of fish. Roll in flour and broil 20 minutes.
Do not turn often as in steak, but finish first side before
turning. If your stove has no broiler the fish can be sauted
in butter in a skillet. Serve very hot with Tartar sauce or
any preferred sauce.
TARTAR SAUCE
J Cup butter, i teaspoon lemon juice, i tablespoon
vinegar, \ tablespoon salt, i tablespoon Worcestershire
sauce. Mix the other ingredients in a bowl, set in hot
water and add the butter.
Mrs. M. S. Coleman.
FRESH MACKEREL COOKED MOST DELICIOUSLY
Instead of frying mackerel in a spider, place it in a
baking pan on a piece of old cotton cloth or thick brown
paper. Sprinkle over a little salt and add several pieces of
salt pork or butter if preferred. Bake in a hot oven.
Mrs. Marsh.
^ , FISH CROQUETTES
^
2 Cups breuvi _
I cup cold potatoes cm^^l^cupjleft over) fish, chopped fine,

i small onion,
fine egg well beaten, i tablespv,
I chopped
salt! pepper and sage, mix well together aim-- Season with
and fry a nice brown. Mrs. Fred bAu.,^Vp,
SAVORY SMOKED HADDOCK

I Smoked haddock, 4 tablespoons butter, 2 tablespoons
2 parsley,
milk, juice of \ lemon, 4 teaspoons flour, teaspoons
taste. Wash the fish and lay m
a bakmg pan,
pepper to
1 6 P. E. 0. COOK BOOK
pour in boiling water to merely cover it and bake 8 minutes.

Then carefully remove skin and bones and lift the fish away
in neat, large unbroken pieces, of a convenient size for
serving. This«can be done the night before wanted. Have

milk and butter hot in a fire-proof baking-dish, lay in the
fillets of fish after dipping each thickly in the flour. Baste
well with the milk and butter, and bake lo minutes. Then
strain in a few drops of lemon juice, add pepper to taste,
and the parsley, baste again and serve in the dish in which
it was cooked.
BAKED WHITE FISH
Buffalo or cat will do. Take medium sized fish, whole;
stuff with cracker crumbs seasoned, and a little chopped
celery if convenient. Put lumps of butter over top of fish.
Bake in a ordinary baking pan, keeping water enough in to
make a sauce. Remove skin before serving. Serve on a
platter with 2 hard boiled eggs chopped finely and garnish
with parsley and lemon sliced. A 3 or 4 pound fish will
bake in ij hours.
STUFFED BAKED FISH WITH WHITE SAUCE

Prepare fish for cooking and wash in cold water. Make a
dressing of bread crumbs, salt, pepper, melted butter and
I Stuff the fish and sew together, leaving room for the
egg.
dressing to raise while cooking. Have hot water and melted
butter in the roasting pan with which baste fish every 10 or
15 minutes. In one corner of the pan place a large ^jj^^^^J.^
onion which will absorb all the undesirable sf^'Bake at least
The fish, however, will not taste o/thver with white sauce
'
one hour. Place on hr^- Mrs. M. S. Coleman.

garnish an^ WHITE SAUCE FOR FISH
I
tablespoon butter, i tablespoon flour, i clip boiling
water, ^ teaspoon salt, i salt spoon
lemon juice. Rub butter and flour pepper,
i
tablespoon
together, add slowly
stirnng constantly, the boiling water. Stir until it reaches
boiling point and add salt, pepper and lemon
juice.
Mrs. M. S.' Coleman.
FISH 17
CRAB MEAT WITH MACARONI

Boil macaroni in 2 quarts salted boiling water 30 min-
utes. Drain and pour cold water over it to blanch. Place
in the bottom of a greased baking dish, a layer of macaroni,
then a layer of butter and grated cheese, next a layer of
crab meat (canned or fresh) and repeat in layers until mate-
rial is all used, having top layer butter and cheese. Place in
oven and brown. Mrs. Fred Baumer.
CREOLE SHRIMP
Cook together rather low
cup tomatoes, i green pep-
i
per, a little chopped onion, salt and pepper. Add i cup

veined shrimp and heat thoroughly about 10 minutes.
Serve with rice. Reba Gaskins.
TUNA FISH SALAD
Line a dish with 2 cups of shredded lettuce; place con-
tents of I can of tuna fish in center; pour over French dress-
ing to which onion juice has been added and cover the top
of the fish with celery, put mayonnaise ^" ôp- Sprinkle
with chopped parsley.
CREAMFi> BAKED TUNA FISH
Make a ^-tyular cream sauce of i
lump of butter, i table-
_ ^.. nour, I
pmt milk. Cream
can tuna fish in this
i
sauce, stir in about i cup bread crumbs,

previously fried in
Wesson oil, and spread another J over the top. Bake
cup
in hot oven i hour. Mrs. R. F. Brown.
SHRIMPS A LA NEW^BURG
Cut into small pieces 2 cups of
shrimps; melt \ cup of
fatand add 2 tablespoons of flour, cook
3 minutes, add i^
cups of cream and when the mixture has in
thickened, pour
the yolks of 2 eggs,
slightly beaten, then put in the shrimps.
Stir constantly until the
shrimps are heated through and
the yolks are cooked. Serve on toast.
LOBSTER A LA NEWBURG
Follow above recipe,
substituting lobster for shrimp.
p. E. 0. COOK BOOK
P. E. O. LOAF
I Can salmon, 4 eggs,tablespoon melted butter, f cup
i
rolled crackers. Remove and bone from salmon, mix

skin
with butter, melted but not hot, until smooth. Beat the
eggs and add them to the cracker crumbs. Season all with
salt and pepper and mix. Mold into loaf and steam i hour.
Serve with the following sauce: i cup hot milk, i table-
spoon cornstarch or flour, i tablespoon butter, i raw egg,
dash of red pepper and liquor from the salmon. Melt the
butter, add the flour, then the milk, stir until thickened,
then add liquor. Beat the egg slightly and add to sauce
as it is taken from the stove, beating well.
Mrs. D. B. Harvey.
SALMON CHOWDER
I Pound can salmon, i large potato, i small onion, \
pound salt pork, i cup milk or cream, a few crackers, salt
and pepper to taste. Break the fish into small pieces, slice
potato and onion and cut the pork into ^ inch dice. Fry
pork and onion togcvUer until lightly browned and parboil
potato. Place alternate layci^. potato, fish, pork and onion
in a large saucepan, dust with sa\v ^^^ pepper. Barely
cover with boiling water and let simmer -jlk^
^ninutes. Scald
the milk or cream and add \ tablespoon butu,.. Arrange
mn...
the fish mixture in tureen and pour over it the scalded
Serve hot with crackers. G. D.
very
SALMON EN CASSEROLE
Take i
cup of rice; when cold line baking
Cook I
dish.
can of salmon and flake, beat 2 eggs,^ cup of milk i table-
of salt and a dash of paprika. Stir

spoon of butter, pinch
with rice. Steam i hour and
into the salmon,cover lightly
serve with white sauce.
SALMON PIE
Line a pudding dish with hot mashed potatoes about
i
inch or i| inches thick, then fill in the center with creamed

salmon (seasoned with onion if desired), cover with mashed
FISH 19
potatoes, brush the top with melted butter or milk, and

bake until a delicate brown and serve at once.
Mrs. G. T. Gaskins.
BAKED SALMON IN PEPPER CASES
Remove the skin and bones from
i can of salmon and
season with pepper and onion juice. Mix with an

salt,
equal quantity of cracker crumbs moistened with butter.
The mixture should be quite moist; a little milk may be
added. Cut lengthwise eight sweet green peppers, remove
the seeds, parboil 5 minutes and fill with fish. Put in
baking pan, surround pan with hot water and cook until
cases are soft but not broken.
BAKED SALMON WIGGLE

can of salmon, | can of peas, butter size of egg, salt and
I
pepper, milk sauce. Bake about ^ hour.

WHITE SAUCE
I Pint milk, small
piece butter, salt, thlcJên with heap-
ing teaspoon flour.
Mrs. Marsh.
SALMON T><^ r-OTATO BORDER
While Doû.toes are boiling, prepare the salmon as fol-
W- ô can of salmon add 2
I
tablespoons of butter i
teaspoon of salt, 2
cups of milk and i cup of bread crumbs
Boil together m a
saucepan and rub until smooth; keep in a
warm place while potatoes are
being mashed and arranged
in a border on a
platter. Heap the hot salmon in the center-
^^^^^^ "^^'^^ ^^"^^- ^"^^ extra touch
u a/FZ^^^"^
be added may
by pouring a cup of white sauce over the salmon
and garnishing with slices of hard boiled
eggs.
POTATO SURPRISES
Makes an excellent breakfast or luncheon dish
some Bake
large potatoes, cut a slice from the
top, and with a
small spoon scoop out the contents.
Place half the amount •
aside for further use— minced

croquettes, potatoes or potato
flummery. Mash the remainder, and add its bulk in
cooked
fish chopped line. To every pint of fish and potatoes add a

cup of cream, i
teaspoon of chopped parsley, i teaspoon
salt, a dash of pepper, and the yolks of 2 raw eggs. Beat
well together, then add the whites of eggs whisked to a stiff"
snow. Stuff the skins, replace the lid, fastening it with a
wooden toothpick. Rub the skins over with melted butter,
place in a hot oven for fifteen minutes, then serve at once.
Mrs. Marsh.
BAKED FISH
10 Pounds place in pan and sprinkle over i table-
fish,
spoon of teaspoon black pepper, i tablespoon pepper
salt, I
sauce, j;^2 tablespoons tomato catsup, i small onion chopped

fine and sprinkle in side of fish, then sprinkle i cup of fiour
over fish, and three tablespoons of grease fried out of good
bacon, then pour over fish i quart of hot water and let bake
1^ hours in moderate oven. Mrs. J. B. Blackman.
A GOOD STUFFING FOR FISH
2 Cupci of
bread crumbs, J cup melted butter, i lemon
(juice), I teaspcoi. '%f salt and a little pepper, 2 teaspoons of
iiv..
chopped parsley, i cup ^^ter.
SCALLOPED
Oic^ri^Rs
Crush and roll several handfuls of Bon^,,^ ^^^. ^^j^^j.
Put a layer in the bottom of a buttereci .,.,
•
crackers.
dish Wet this with a mixture of the oyster liquor and mih<,
siicrhtlv warmed. Next, have a layer of oysters, sprinkle
them.
with salt and pepper, and lay small bits of butter upon
of moistened crumbs, thicker than the
Then another layer
into the milk you pour over them.
rest, and beat i eajg
Stick bits of butter thicklv over it. Cover the dish, set it
is large, remove the
in the oven, bake h hour, if the dish
of oven.
cover and brown by setting it upon the upper grate
Mrs. y. B. B lac km ax.
ENTREES
RED DEVIL
Grate i pound yellow cheese, add i can tomato soup and
I can Underwood's deviled ham. Salt and pepper, cook as
for Welsh rarebit and serve on crackers.
Reba Gaskins.
POTATO PUFFS
I
Cup cold mashed potatoes, 2 eggs, ^ cup flour, J tea-
spoon teaspoon baking powder. Beat eggs light, add
salt, I
potatoes and flour, salt and baking powder, sifted together.

Drop by small spoonsful into hot fat and cook to a golden
brown. Mrs. M. S. Coleman.
RICE CROQUETTES
I
Cup cold boiled
rice, i pint flour, i cup milk, i tea-
spoon salt, 2 eggs, 2 teaspoons baking powder. Beat eggs
light and add after other ingredients are well mixed, making
a stiff batter. Fry in deep fat. Mrs. D. B. Harvey.
CORN FRITTERS
I Can cup flour, i teaspoon baking powder, 2 tea-
corn,
i
spoons salt, 2 eggs. Chop corn and add dry ingredients

mixed and sifted, then add yolks of eggs beaten until thick
and fold in whites of eggs beaten dry. Fry by small spoons-
ful in hot fat. Mrs. M. S. Coleman.
BREAD
Bread will keep fresh and soft longer if it isn't worked
too stiff with flour.
BREAD IN FOUR HOURS

4 Cups boiling water, i^ tablespoons sugar, i| table-
spoons salt, 4 tablespoons lard or substitute, i cake com-
pressed yeast, j cup luke warm water, 3 quarts sifted flour.
Pour boiling water over lard or substitute and salt. When
luke warm add dissolved yeast and 2 quarts flour, beat 2 or
3 minutes. Cover, keep in warm place until double in bulk.
Add 2 cups flour and knead until mixture is smooth. Place
in floured bowl and let rise again. Knead lightly, shape
and place in buttered pans. When double in bulk bake in
hot oven. Mrs. W. V. Rathbone.
HOT ROLLS AND BREAD
I Cake Yeast Foam dissolvedin f cup water, 3 medium
sized potatoes boiled in pint water,i 2 heaping kitchen
spoons flour, i teaspoon salt, i tablespoon sugar. Mix at
noon. Mash potatoes fine. Pour scalding potato water
over flour, potatoes, sugar and salt. When cool add ^ cup
water with yeast. Put in warm place until next morning,
then take i sifter flour, make hole in center, put in i table-
spoon sugar, 2 teaspoons salt, i tablespoon lard or butter,
I
cup yeast, i cup water. Beat into flour and then knead.
Let rise until double in bulk. Pinch off rolls and mold
into loaves.Let rise until double in bulk. Bake rolls 15
minutes and bread i hour. Mrs. W. V. Rathbone.
ROLLS
Mix large potato, i cake spoon of flour heaping, i
I
tablespoon sugar, i teaspoon salt, i pint of potato water,

not boiling. When cool add i cake Yeast Foam. Let fer-
ment h day and then keep on ice. Take aboutquart i
flour, make hole in middle, add tablespoon sugar, ^ tea-

i
spoon salt, I
large tablespoon laud, f cup warm water, | cup
BREAD 23
liquid yeast. Beat 20 minutes, gradually pulling in the

flour,make into rolls, let rise and bake.
Mrs-. Etta Karraker.
PARKER HOUSE ROLLS
Dissolve i\ cakes of Fleischmann's yeast and 4 table-
spoons sugar in i pint sweet milk previously scalded and
allowed to become lukewarm. To this add 5 tablespoons
lard and 2 pints of Woolcott's Cream of Patent flour. Beat
until smooth and put in a warm place until light, about i
hour. Then add i teaspoon salt and flour enough to make
a soft dough, knead very little. Put in greased bowl and
grease top, set in warm place and allow to double in bulk,
about 1 1 hours. Roll out | inch thick on a floured board,
cut out with a large sized biscuit cutter, brush top with
melted lard and fold over; place in greased pan h inch apart,
allow to double in size (about |: of an hour) and bake in a
hot oven 10 to 12 minutes. If they rise too soon for baking
time hold back by putting pan in- refrigerator or basement.
Mrs. Eva Clark.
PARKER HOUSE ROLLS
I Cake Fleischmann's
yeast, i pint scalded milk, 2 table-
spoons sugar, 4 tablespoons melted butter or lard, 3 pints
sifted flour, 2 teaspoons salt. Scald and cool milk; when
luke warm add yeast and sugar, dissolve and add to i^ pints
flour, to which lard or butter has been added. Beat until
smooth, cover and let rise in a warm place about i hour.
Add salt and rest of flour, knead well until dough won't
stick to fingers. Cover and put in a warm place to rise for
about 2 hours or until double in bulk. Roll out \ inch thick,
grease, cut out with 2 inch cutter. Crease through center
with dull edge of knife, fold over and place in well greased
shallow pans i inch apart. Bake in hot over 15 or 20
minutes. Mrs. W. V. Rathbone.
DENVER ROLLS
I Cake of Fleischmann's yeast soaked in i cup warm
water. Melt cup lard in i f^fuart sweet milk, i cup mashed
i
24 p. E. 0. COOK BOOK
potatoes, f cup sugar. Mix and add about 2 quarts flour,

let rise in warm place over night. Next morning add i tea-
spoon soda, I heaping teaspoon baking powder, i teaspoon
salt, add more flour and mix well with spoon. Knead
lightly and let rise. Pinch ofl^ dough as needed and roll out
I inch thick and cut with biscuit cutter. Dough will keep
a week or longer. Mrs. W. V. Rath bone.
ROLLS
i\tnoon dissolve J cake Yeast Foam in | pint water,
then add handful sugar and enough flour to make stiff batter
or as stiff as biscuit dough, set in warm place till night, then
take I pint of milk or water with ^ cup lard and h cup sugar
and let come to a boil, then set aside to cool. When cool
add to the yeast that you prepared at noon and add hand-
ful salt and enough flour to make stiff dough and place in
vessel and set in warm place till morning, when it is ready
to make into rolls or bread. Be sure to grease pans well,
let rise from 2 to 3 hours and bake in moderate oven.
Dough will keep until next day, when more rolls will be
desired. Mrs. J. B. Hetherington.
BUTTERMILK ROLLS
Heat pint fresh buttermilk to boiling point and stir
I
frequently to prevent curdling, add J tablespoon sugar, set

aside until luke warm and mix in gradually i pint of graham
and white flour mixed. Cover closely and let stand over
night. In the morning add to the sponge 2 tablespoons
molasses, |: teaspoon soda dissolved in a tablespoon hot
water, i teaspoon salt, 2 tablespoons shortening. Beat the
batter well, gradually add sufficient white flour to make a
dough that can be handled. Knead until very smooth,
form into small rolls and bake at once in moderate oven.
Mrs. Fred Baumer.
COLONIAL BREAD
3 Cups flour, J cup sugar, J cup raisins, J cup chopped
nuts, 2 cups sweet milk, i teaspoon salt, 3 heaping teaspoons
baking powder sifted 3 times. Bake in slow oven about i
*hour.
'
Mrs. W. V. Rathbone.
BREAD •
25
NUT BREAD
i\ Cups flour, i\ level teaspoons baking powder, \ cup
sugar, \ teaspoon salt, J cup chopped nuts, i egg beaten
light, I cup sweet milk. Sift flour, baking powder, sugar
and salt 3 or 4 times, add nuts and milk to the egg, then stir
in the ingredients. Bake 30 minutes in buttered pan.
NUT BREAD
I
Egg, \ cup sugar, i cup milk, i\ cups flour, i teaspoon
baking powder, pinch salt, i cup nuts. Bake slowly about
\ hour. Mrs. Roy L. Seright.
NUT BREAD
4 Cups white flour, 1 cups sweet milk, i cup chopped
nuts, \ cup sugar, 2 eggs, 4 teaspoons baking powder, i tea-
spoon salt. Let stand in baking pan 20 minutes and bake
45 minutes. Mrs. C. E. Combe.
NUT BREAD
Egg, I cup sweet milk, i cup sugar, 4 cups flour, 2
I
heaping teaspoons baking powder, i teaspoon salt, i cup

nut meats. Mix as a cake, put in a bread pan and let rise
20 minutes. Bake 45 or 50 minutes in rather slow oven.
Mrs. Clarence Bonnell.
NUT BREAD
Egg, I cup milk, i cup sugar, pinch of salt, 3 cups
I
heaping teaspoons baking powder, i cup nut meats.

flour, 3
This makes 2 loaves. Bake in moderate oven minutes.
't^q>
Mrs. D. B. Harvey.
BROWN BREAD
Imolasses (New Orleans or sorghum), i cup sweet
Cup
milk, cup sour milk, 2 cups graham flour, i cup corn meal,
I
2 teaspoons soda, i teaspoon baking powder, salt to taste.

Place in round cans, set in pot boiling water and let boil 3
hours without removing covers trom cans.
Mrs. J. B. Hetherington.
(3)
26 p. E. 0, COOK BOOK
SOUTHERN SPOON BREAD

Boil I pint sweet milk, stir in i scant cup corn meal;
when cool add i teaspoon baking powder, \ teaspoon salt,
I tablespoon sugar, i tablespoon butter, the beaten
yolks
of 4 eggs and last the stiffly beaten whites. Bake J hour in
baking dish and serve hot with plenty of butter.
Mrs. C. E. Combe.
SOUTHERN SPOON BREAD
ij Cups corn meal, 3 cups buttermilk, J teaspoon soda,
I teaspoon salt, 2 eggs well beaten. Bake 30 minutes.
SCOTCH SCONES
Sift 2 cups flour, add i teaspoon soda dissolved in i pint
sour milk, mix to a soft dough, roll out i inch thick on floured
board. Cut in biscuit shape and bake on a hot greased
griddle until brown on both sides. Serve with butter.
Mrs. Fred Baumer.
12 SCONES
I Pint sifted flour, i egg, i heaping tablespoon lard,
pinch of salt, i heaping teaspoon baking powder, enough
milk for a soft dough, add beaten egg with milk. Roll thin,
spread with butter, cut in squares and fold. Bake.
Mrs. C. E. Combe.
STOCKBRIDGE BREAD
I Cup sifted white corn meal,
i
cup boiling water, i
tablespoon butter, \ cup sweet milk, ^ teaspoon salt, i egg.
Pour meal into water and stir, cook briskly until smooth
(about 5 minutes), take from fire and add butter and salt,
stir in well, add milk and well beaten egg, beat all hard, put
in buttered dish, cook in moderate oven until raised and
brown. Mrs. D. A. Lehman.
GRAHAM LOAF
I
Egg beaten, J teaspoon salt, 2 tablespoons sugar, i cup
sour milk, ^ teaspoon soda, mix all together well, add
BREAD 27
enough graham flour to make a little thicker than cake

dough, bake 20 minutes in slow oven.
Mrs. D. a. Lehman.
BISCUIT DOUGH SCHNECKEN
To a regular baking powder biscuit dough add an egg.
Roll out the dough lightly on a floured board, fill the dough
with grated almonds, minced citron, chopped raisins, dabs
of jelly and plenty of butter. Bake in greased deep skillet
and put bits of butter and sugar over the top of the rolled,
filled, snail like schnecken. These are especially nice for
afternoon coflPee. Mrs. Fred Baumer.
BRAN BREAD
2 Cups clear bran,
i
cup flour, | cup molasses with i tea-
spoon soda dissolved in it, i
cup buttermilk. Flavor if
preferred. Make into loaf and bake in slow oven i hour.
Highly recommended by doctors.
RAISIN PUFFS
2 Eggs, 4 to 6 tablespoons melted butter, 2 cups flour, i
cup sweet milk, 2 tablespoons sugar, 2 teaspoons baking
powder or instead of i teaspoon baking soda and 2 teaspoons
cream tartar, i cup seeded raisins chopped fine, steam | hour
in tea cups. This seems to make the puffs better flavored.
Have either hard or soft sauce to pour over them.
DATE MUFFINS
i Cup egg, % cup
butter, \ cup sugar, \ teaspoon salt, i
milk, 2cups flour, 4 teaspoons baking powder, | pound

dates cut fine. Sift dry ingredients and cut dates into it.
Cream butter and sugar and add milk and other ingredients.
Bake in muffin pans 25 minutes. These muffins are good
without the dates or other fruit may be used.
Mrs. C. E. Combe.
POTATO FLOUR MUFFINS
4 Eggs, pinch salt, | cup potato flour, i teaspoon baking
powder, i teaspoon melted butter, 2 tablespoons ice water.
Beat whites of eggs very stiff and dry, add salt and butter to
beaten yolks and fold into whites, sift flour and baking
powder twice and thoroughly beat into egg mixture. Bake
in moderate oven 15 or 20 minutes. Not good if they stand
over 5 minutes. Mrs. Fannie Gaskins.
PLAIN WHITE MUFFINS

2 Cups flour, I cup sweet milk, J cup melted butter, i
teaspoon soda, 2 teaspoons cream tartar, 2 tablespoons
sugar, I egg well beaten. Bake in gem pans J hour.
GRAHAM GEMS
1
Cup sweet
milk, i cup graham flour, 2 teaspoons sugar,
I
egg well beaten, i
teaspoon baking powder, \ teaspoon
salt. Bake in gem pans in hot oven 15 minutes.
GRAHAM GEMS
2 Cups sour milk, i
teaspoon soda," i egg, butter size of
walnut, I
teaspoon salt, i tablespoon sugar, i cup white
flour and enough graham flour to make a stiff batter. Bake
in gem pans. Mrs. M. S. Coleman.
WAFFLES
2 Eggs, I cup sour milk, if cups flour, i tablespoon
melted butter, J teaspoon salt, i tablespoon sugar, \ tea-
spoon soda, 2 teaspoons baking powder. Beat egg yolks
light, add, alternately, beating well, the milk and flour.
When mixed well add butter, baking powder, salt and
whipped whites of eggs. All measurements are level.
Mrs. Grace Baker.
WAFFLES
I
Egg well beaten, i pint buttermilk, i teaspoon soda,
I
heaping teaspoon baking powder, i teaspoon salt, f pint
flour (winter wheat), | pint meal, 2 tablespoons melted fat.
It will take less spring wheat flour.
BREAD 29
WAFFLES
Eggs, 1 tablespoons sugar, 2 heaping tablespoons but-
2
ter, I pint milk, i pint flour, 2 heaping tablespoons baking
powder, i
teaspoon salt. Beat yolks of eggs, add sugar,
milk, salt and flour; next add melted butter. Just before
ready to bake add baking powder and beaten whites of eggs.
Cook in hot waflle irons. Eat on empty stomach. Use
plenty of butter and maple syrup.
Mrs. Warren G. Harding.
WAFFLES
2 Cups flour (level cups after sifted), 2 cups sweet milk,
2 tablespoons melted Crisco or butter, i egg beaten separate-
ly, 2 heaping teaspoons baking powder added to the flour,
pinch of salt. Mrs. Pauline WallexN, McLeansboro, 111.
PANCAKES
Sift together 2
cups flour, ^ teaspoon salt, i teaspoon
soda, teaspoon baking powder, add 2 cups thick butter-
I
milk and beat well; add the yolks of 2 eggs well beaten, and
mix thoroughly. Lastly fold in the whites of 2 eggs beaten
stiff". Slowly heat griddle just short of heat to burn, grease
well, pour on batter and soon as bubbles form turn cake over
lightly, brown other side and serve at once. Should cakes
fall add a very little more flour.
CREAM TOAST
Tablespoon butter, 2 tablespoons flour, h teaspoon
I
salt, rub together while cooking slowly, add i pint warm

milk stirring constantly until thick. Have bread toasted,
heaped in dish and cover with the sauce. Creamed beef
may be prepared the same way only omit the salt.
Mrs. D. a. Lehman.
DROP BISCUITS
3 Cups flour, 3 teaspoons baking powder, 2 tablespoons
butter or lard, \ teaspoon salt, i^ cups milk, sift baking
powder, salt and flour, rub in butter, add milk and beat to
30 P. E. O. COOK BOOK
a soft dough. Drop by tablespoon on pan an inch apart

and bake in hot oven. Mrs. D. A. Lehman.
BRAN MUFFINS
2 Cups bran,cup flour, i teaspoon salt, i tablespoons
i
sugar, egg, J teaspoon soda, J cup molasses, ij cups milk,

I
J cup raisins or dates, cut fine. Makes one dozen muflins.

Bake ^ hour. Sugar may be omitted.
Mrs. D. B. Harvey.
BRAN BREAD
I Pint flour, i quart bran, i
cup molasses, i teaspoon
soda, I teaspoon salt, i egg, i pint sour milk, i cup raisins
or dates. Bake 50 or 60 minutes, in buttered bread pans.
Mrs. D. B. Harvey.
OATMEAL BREAD
I oatmeal, 2 cups boiling water, J cup molasses, i
Cup
tablespoon butter, J tablespoon salt, i cake yeast. Scald
the oatmeal with hot water and let stand until luke warm.
Add molasses, butter, salt and yeast. Add flour to make a
softdough. Put in buttered bread pans to rise. When it
has almost doubled in bulk, bake as other bread.
Mrs. D. B. Harvey.
POPOVERS
§ Cup milk, 2 eggs, \ teaspoon salt, i cup flour. Beat
eggs very light, stir in the milk, add the sifted flour and salt,
mixing as little as possible. Butter gem pans and set them
in the oven to heat. When hot fill each pan about one-third
full of batter. Return to oven and bake about 45 minutes.
Mrs. D. B. Harvey.
ICE BOX ROLLS
Dissolve one cake of Yeast Foam i tablespoon of sugar
; ;
I pint of warm water; i teaspoon of salt; enough flour to

make a stiffs batter. Let stand until morning. In the morn-
ing let one pint of sweet milk come to a boil. Melt i cup
of lard, and i cup of sugar in the boiling milk. When cool
BREAD 31
enough, mix this Beat 1 eggs until very light

in the batter.
and mix into the batter also. Add
flour needed and knead
15 minutes, then set to rise. Let stand about an hour,
then make the quantity of rolls you need, about three hours
before time to cook them. Then cook in moderate oven
about twenty minutes. Put rest of dough away in a cool
place, well covered. Mrs. D. A. Lehman.
BREAD
2 Medium or one large potato boiled and mashed, i pint
of potato water put over potato, i teaspoon of salt, 1 table-
spoons of sugar, enough flour to make a stiff batter. Soak
a cake of Yeast Foam in warm water 30 minutes. Mix all
together and let rise in warm place over night. In morning
put sifted flour in pan. Put in sponge ^ pint of warm water,
2 tablespoons of sugar, i teaspoon of salt, 3 tablespoons of
lard. Work in enough flour to keep hands from sticking.
Then knead 20 minutes and let rise until twice the size
(about 2 hours). Then work down, and then let rise again
about I hour. Put in pans, then when twice its size bake
in slow oven. Mrs. M. D. Eddleman.
MEATS
In selecting beef see that the lean is a clear, bright red,
the fat firm and a creamy white, never yellow; then you
may be reasonably sure that meat is fresh and from a young
animal. In selecting poultry the eyes should be bright, the
comb red, the nostrils clean and dry, the feet and legs
smooth and free from scales, the breast plump and the tip
end of the breastbone soft and yielding to pressure. A fowl
that has these requirements is young, healthy and at least
moderately fat.
The best meat can be ruined by poor cooking, and the
poorest cut can be made palatable and nutritious by proper
preparation. A roast or steak should be quickly seared on
the outside to harden the albumen and retain the juices,
and then the heat reduced to finish cooking to make the
inside tender and juicy, otherwise your roast, or steak, will
be dry and hard; for the same reason never salt your meat
until it is almost done. Never beat a steak as it crushes the
fibers, allowing the juices to escape. If the steak is tough,
and you have time, put three or four tablespoons of oil, or
melted butter, mixed with an equal amount of vinegar, on
a platter and place your steak in that for two hours, turning
every 20 minutes, then cook in the usual manner, or if in
a hurry take a very sharp knife, and score the meat about
one-half inch apart each way on both sides. "The chief
reason for the bad opinion in which fried food is held by
many is that it always means eating burned fat. When fat
is heated too high it splits up into fatty acids and glycerin,
and from the glycerin is formed a substance (Acrolein)
which is very irritating to the mucous membrane. All will
recall that the fumes of scorched fat makes the eyes water.
It is not surprising that such a substance, if taken into the
stomach, should cause digestive disturbance. Fat in itself
is a very valuable food, and the objection to fried foods
because they may be fat seems illogical." — U. S. Depart-
ment of Agriculture^ Farmers' Bulletin 391.
In boiling or roasting 15 minutes to the pound and 15
MEATS. 23
minutes longer is the rule for beef and mutton, and 20 min-
utes to the pound and 20 minutes longer for pork, poultry,

veal and lamb. Allow one-third to one-half pound of raw
meat for each person to be served, of roast or steak, and one-
quarter pound if to be used in a pie, or with vegetables or
dressing. Salt meat should be put on in cold water so that
it may freshen in cooking. This applies to boiling a ham
and to ham sliced for frying, if it is too salty. Put the slices
in a skillet and cover with cold water, heat almost to boiling,
remove ham and fry in the usual way and it will be sweet and
tender. Salt meat requires almost half as long again for
boiling or roasting as fresh meat, due to the effect of salt on
the tissues. Meat in boiling loses about one-third, in
roasting the loss is about one-fourth.
By keeping a supply of dried celery leaves, parsley, bay
leaf (to be used sparingly), thyme, peppers, whole cloves,
onions, carrots, horseradish, catsup and Worcestershire
sauce, any cook need have no trouble in giving variety to
the flavor of her meat dishes, either by frying in the fat
before searing the meat, or by adding to the sauce to serve
with it.
In making sauces or gravies of the fat, about two table-

spoonfuls of fat and two tablespoonfuls of flour to one cup
of milk or other liquid, is melted, then the flour added and
browned and then the milk added slowly and stirred con-
stantly until of the right consistency the product will be
smooth.
Some of the more common accompaniments to different
meats are:
—
Boiled Beef Horseradish, good if mixed with a tea-
spoonful of prepared mustard and a little whipped cream.
—
Roast Chicken or Turkey Cranberry sauce.
—
Roast Goose or Pork Apple sauce.
Roast — Mint sauce.
Lamb
Boiled Mutton — Caper sauce.
Broiled Steak — Mushroom sauce.
Breaded Veal Cutlets — Tomato sauce.
A Kitchen Bouquet, referred to in many recipes for
34 P- E. 0. COOK BOOK
soup, may made as follows: A sprig of parsley, savory

be
and thyme, one leaf of sage and one bay leaf. This will
flavor one gallon of soup if cooked in it one hour, and should
not remain in it longer.
BROILED STEAK
Have steak cut at least ij inches thick. Wipe clean with
damp cloth and trim off excess fat. Grease broiler so steak
will not stick. Broil over live coals turning each half
minute for 3 minutes, after which the steak may be finished
at a lower temperature, turning every minute or two until
it is done. Time required varies from 8 to 20 minutes,
according to thickness of steak and degree of cooking
desired. Sprinkle a little salt, evenly over a hot platter,
and place steak on it. Salt and pepper top to taste, dot with
bits of butter and serve; or you may use any sauce you like,
but avoid masking the flavor of the meat with one that is
stronger. Mabel Eberhard.
PAN BROILING
Heat heavy iron frying pan smoking hot without add-
a
ing any Sear the meat on both sides.
fat. Decrease the
heat and cook slowly until done, turning every 10 seconds.
Mabel Eberhard.
ROUND STEAK
2Pounds round steak cut thick, ij inches. Season with
salt and pepper on both sides. Rub into the meat 2 table-
spoons of lard or drippings, roll in flour, place in pan and
half cover with water. Cook ij hours, in slow oven.
Keep pan covered. Add more water if necessary.
Mrs. D. B. Harvey.
FRIED STEAK
Have steak trimmed and ready to fry. Put fat enough
in heavy iron pan to come to top of steak, but not to cover.
Heat smoking hot. Dip steak quickly into water, then into
pan of flour and turn, forming a thick coating on each side.
Place in hot fat and let fry to a golden brown. Before turn-
ing sprinkle lightly with salt and pepper. Turn and fry
MEATS 3S
other side the same way, keeping fat quite hot all the time.
Cook uncovered. Your steak will be tender and juicy with
crisp, golden crust.
Mrs. W. M. Cordier, Clearwater, Fla.
SWISS STEAK
3 Pounds round steak, ij or 2 inches thick, | cup of
flour, 2 tablespoons of butter, salt and pepper to taste.
Pound the steak until tissue is thoroughly broken, adding
the while pounding.
flour Melt butter in frying pan.
Put meat and sear on both sides. Add boiling water
in
and let simmer 2 or 3 hours, or bake in moderate oven same
length of time. Mrs. J. J. Morris.

HAMBURGER STEAK
I Pound lean beef (round), | teaspoon of
salt,-g- teaspoon
of pepper, teaspoon chopped celery, i teaspoon onion
i
juice. Run meat through grinder, season, shape into small

flat cakes and pan broil, just rubbing pan with a little fat.
Mrs. J. J. Morris.
BAKED STEAK
Buy thick steak. leaving steak rare.
Broil first, Place
in pan and pour over steak small bottle of catsup, same
i
amount of water, i onion minced, i green pepper cut fine,

I
tablespoon of Worcestershire sauce, salt, pepper, butter,
tabasco sauce to taste. Use any vegetable, mushroom,
asparagus or cauliflower. If the latter cook first in salt
water. Bake 30 minutes in hot oven. Do not turn.
Bess S. Parish.
PLANKED STEAK
Use cut 2J inches thick, remove the flank
sirloin steak,
end, also the tenderloin and take out bones. The plank
upon which the steak is cooked should be of oak, and soaked
in cold water for at least an hour. Heat the broiler and
place the plank in the oven. Cook the steak in the broiler
and then remove to the hot plank. Around the edge of
the plank place mashed potatoes that have been forced out
of a pastry bag; onions and green peppers may be placed
J6 P. E. 0. COOK BOOK
on top of steak, which is then placed in the oven for ten

minutes. The tenderloinmakes nice small steaks and the
flank may be used for hamburg steak. G. D.
BREADED BEEF OR PORK TENDERLOIN.

Have tenderloin cut i inch thick and flattened with
meat cleaver. salt and pepper, dip in beaten
Season with
egg, then in cracker crumbs and fry until brown in hot fat.
Miss Ruby Rice.
BREADED VEAL CUTLETS WITH TOMATO SAUCE
Divide the cutlet into as many pieces as there are persons
to serve. Roll each piece in flour, dip into beaten egg then
into bread or cracker crumbs, patting. down with tbe flat
side of a knife or spatula. Fry in bacon drippings or lard
until the cutlet is a golden brown; let stand in the oven for
awhile, that it may cook through. Serve with tomato
sauce.
TOMATO SAUCE FOR VEAL CUTLETS

Rub through a sieve i cup of cooked tomatoes, adding
i^ cups of cold water, 2 or 3 small onions minced fine, i
carrot cut fine and a soup bunch; cook 20 minutes and then
add 3 tablespoons of cornstarch dissolved in cold water, i
tablespoon of sugar, pepper and salt to taste, and if you like
the flavor, a pinch of mustard; after it has been brought
to a boil, let cool for 10 minutes, run through a fine sieve and
serve with the cutlets.
FLANK STEAK AND DRESSING

I
Cup soft crumbs, 2 tablespoons parsley, 2 tablespoons
celery, 2
tablespoons onion, J teaspoon salt, | teaspoon
paprika, melted butter and enough hot water to moisten.
Square steak and lay two strips of bacon on meat, then roll
in dressing and tie. Put diced onions and carrots in pan.
Bake i| hours in slow oven. Mrs. D. A. Lehman.
POT ROAST
Use a cut from the rump or shoulder for a pot roast.
Season with salt and pepper and dredge well with flour.
MEATS 37
Try out a piece of suet in a Dutch oven, or iron kettle, and

add lard to make enough fat to brown the roast well. When
brown on both sides add water enough to barely cover
roast, and cook slowly, adding more water as needed while
cooking. Slices of onion, may be browned in the fat before
searing the meat. Potatoes may be added to the roast 30
minutes before serving. Ruby Rice.
INEXPENSIVE POT ROAST
Take 3 or 4 pounds of beef from the shoulder. Put a
spoonful of lard or suet in a Dutch oven and heat smoking'
hot, put in the meat and brown well on both sides, then salt
and add a small onion cut fine and i bay leaf. Cook slowly
I to 3 hours or until meat is tender. Remove meat and
make gravy by adding i tablespoonful of flour and i cup of
hot water. Cook until thick enough and serve.
Mrs. Georgia Farley, St. Louis, Mo.
POT ROAST
Brown an onion finely sliced, in a frying-pan with hot
bacon fat.Sear a 3-pound chuck roast on both sides. Place
the meat in a roaster or heavy pot roasting pan. To the
mixture in the frying pan add 2 cups of tomatoes, 2 small
onions sliced and ^ cup of raw carrots ground in food chop-
per. Heat well and pour over the meat. Cover the pan
and cook the meat slowly, on top of the stove for 2 hours,
basting frequently with the liquid. Season to taste after
first hour of cooking.
Mrs. Val B. Campbell, Mcleansboro, 111.
POT ROAST WITH POTATOES

Take a 3-pound rump roast. Dredge well with flour.
Have a Dutch oven or iron kettle with enough lard and suet,
equal parts, to brown the roast well on all sides; just be:'T)re
the last side is brown add a tablespoon of flour to the fat
and let brown. Salt and pepper the roast and add i tea-
spoon dried powdered parsley, i teaspoon powdered celery
and I bay leaf. Add i pint boiling water, cover and cook
slowly until meat is tender, adding water as needed. 30
Minutes before serving place medium sized potatoes around

the roast, adding water enough to come half way up on the
potatoes. Sprinkle the top of each potato slightly with
salt. Cook
15 minutes, turn each potato in the gravy and
finish cooking. Your gravy should be quite brown and at
least a pint to serve with the potatoes. Garnish roast with
fresh parsley. Mrs. G. T. Gaskins.
SWISS ROAST
Take a round steak and pound into
2 or 2J inches thick
it as much flour as it will take, using the edge of a
heavy
plate for the pounding. Flour both sides, put meat into a
skillet with some lard and brown on each side. Cover with
cold water, adding^: medium sized onion sliced, i large
tomato sliced, or equal amount of canned tomato, cover
tightlyand cook 2 hours, adding more water if necessary.
Before meat is done salt and pepper to taste. Thicken
gravy in pan with a tablespoon of flour and serve in gravy
boat. Mrs. Orval Ferrell.
VEAL STEW
Usea cheap cut of meat for this stew. Neck brisket or
plate are good. Cut meat into ij inch pieces; salt, pepper
and dredge well with flour. Brown well in hot fat and cook
slowly, for 2| or 3 hours. Potatoes, onions and carrots
*
may be added. Ruby Rice.
STEW IN OVEN
I either pressed ham, tongue, deviled ham or sal-
Can
mon. Measure meat minced. Take 3 times as much Irish
potato peeled and run through meat chopper, j teaspoon
chilipepper, pinch of thyme, salt to taste, i onion minced,
I tomato, J teaspoon mustard. Place all in bean pot, cover
with water and bake or stew i hour. Just before removing
from oven add J cup of rich cream.
Mrs. J. C. B. Heaton, New Burnside, 111.
SHOULDER OF VEAL
Buy 5 pounds of shoulder of veal and have the bone
MEATS 39
removed. Fill the cavity with dressing and sew or tie in

place. Season with salt and pepper and place strips of salt
pork on top. Bake and baste occasionally. Dressing:
Stale bread, moistened with cold water. Add salt, pepper,
sage, I
tablespoon of minced onion, i
teaspoon minced
parsley, i
tablespoonful melted butter, i
egg. Serve with
brown sauce made from liquor. Mrs. D. B. Harvey.
MEAT STEW WITH DUMPLINGS

5 Pounds beef, 4 cups potatoes cut in cubes, f cup each
of turnips and carrots cut in \ inch cubes, \ onion chopped,
\ cup of flour, salt and pepper to taste. Put meat on in
boiling water, let boil 5 minutes, then simmer for 2 hours
or more. Add vegetables ^ hour before meat is done; then
the dumplings are put on top of stew 10 minutes before
serving.
Dumplings I: 2 cups flour, 4 teaspoons baking powder,
^ teaspoon salt, 2 teaspoons butter, f cup broth, or enough
to make dough to roll.
Dumplings II: 2 cups of flour, 2 teaspoons baking pow-
der, I teaspoon salt and enough milk to make a stiff drop
batter.
STEAMED DUMPLINGS
I Pint of flour, 2 heaping teaspoons baking powder, |
teaspoon salt, all sifted together four times. Mix with i
cup of sweet milk, and drop by spoonsful on stew. Let
steam 10 minutes without removing cover, when they
should be done. Mrs. D. A. Lehman.
GOLD ROAST STEW
Cut any cold roast in small pieces. Add any gravy or
stock, or enough water to cook onions, carrots, green sweet
peppers, salt, pepper and potatoes, if desired, in proportion
to amount of meat. Cook all together until vegetables are
done. Pour into a casserole. Make biscuits as usual and
cut in small size. Cover the top of stew with the biscuit.
Bake in hot oven and serve at once.
Mrs. J. H. Crawford.
DIGESTIBLE DUMPLINGS
To egg well beaten add ^ saltspoon of salt, J saltspoon
I
of sugar, I dessert
spoon of soft butter, i small cup of milk,
and 2 large teaspoons of baking powder sifted with a pint of
flour. Add enough flour to make a stiff" batter. Do not
touch with fingers, but drop by small tablespoons into the
boiling meat liquor 8 minutes before serving. Do not allow
steam to escape while cooking.
Mrs. Roy L. Seright.
MEAT PIE
Have meat cut up as for stew. Boil until, tender and
thicken with a little flour. Put in baking pan with plenty
of liquor. Make biscuit dough and roll thin, cut out with
biscuit cutter and cover top of meat and bake. Serve in
pan in which the pie is cooked. The cheaper cuts of meat
can be used. Mrs. C. A. Taylor.
VEAL PIE
Boil I pound of veal until tender. Make a crust as you
would for any meat pie. Have plenty of the broth with salt,
pepper and butter. Put the crust in the pan, then the veal,
break four eggs into this; a few oysters added is good but
not necessary. Put top crust on and bake. Serves four
people. Mrs. T. D. Gregg.
MEAT PIE
Veal or beef should be cut into small pieces and stewed
until tender with some onion. Add potatoes diced ^ hour
before meat is done. Place this in baking dish, salt and
pepper to taste. Cover with strips of baking powder
biscuit dough and brown in the oven. Ruby Rice.
COTTAGE PIE
Alternate layers of mashed potato and highly seasoned
minced beef, baking whole in a pie crust in baking dish.
PATTIES
To I cup of chopped cold meat of any kind, add i to i|
cups of boiled rice, J cup of chopped onion, i egg, salt and
MEATS 41
>
—
pepper to taste. Mix well and form into patties; roll in

toast or bread crumbs, and fry in plenty of fat.
Miss Lena May Sherman, Chicago, 111.
BEEF LOAF
To i\ pounds of round steak, chopped, add | cup
minced onion, salt and plenty of black pepper, i egg well
beaten, brown 2 cups of bread crumbs in butter, stirring
constantly, add to the other ingredients and mix well, if
not moist enough add a little cream, milk or water and
form into a loaf. Place in a well greased pan or bits of
suet may be placed under loaf, cook 30 minutes, pour to-
mato sauce in pan and bake f to i hour longer.
Tomato Sauce for Beef Loaf: 3 cups tomatoes, § cup
chopped onion, salt and i red pepper pod, with seeds re-
moved, take pepper out when same has enough of the pep-
per flavor. Miss Lena May Sherman, Chicago, 111.
MEAT LOAF
3 Pounds beef ground, \ pound bacon ground, 3 eggs, 3
tablespoons of milk, i
teaspoon black pepper, i teaspoon
salt, large, i level teaspoon sage, 4 pounded crackers or \
cup of bread crumbs. Mix the meat, salt, pepper, sage and
milk. Beat eggs and add crumbs. Mix all in a loaf, mince
I
green pepper and sprinkle over top. Bake 2J hours.
Baste with butter and water while baking.
Mrs. D. B. Harvey.
MEAT LOAF
To pounds of round steak of beef or veal, add i pound
1
1
of the lean of pork shoulder and grind all together, including
fat of pork, i^ Cups cracker crumbs, i large or two small
eggs, I cup sweet milk, i teaspoon sage, if liked, salt and
pepper to taste. Mix well, mould into loaf, sprinkle top
with cracker crumbs, dot with butter, put in casserole and
pour I pint boiling water around it, cover and bake in oven
I A to 2 hours. When mixed always broil a small bit to see
if it has enough seasoning. Some families prefer 2 table-
spoons of minced onion, or 2 or 3 cloves of garlic, to the sage,
for flavor. Mrs. G. T. Gaskins.
(4)
CASSEROLE OF BEEF
Cut lean meat of cold roast beef, or veal, into cubes,
removing fat and gristle. Boil J pound macaroni in salted
water until tender and drain. Add left over gravy to
stewed tomatoes. Put into casserole alternate layers of
meat and macaroni, pouring gravy and tomatoes over each,
meat layer, cover top with fine buttered bread crumbs and
bake over medium flame until brown. Allow two cups of
gravy and tomatoes to each cupful of meat.
Mrs. Fred Baumer.
MEAT SOUFLE
2 Cups chopped meat, i pint milk, 2 eggs, i teaspoon
butter, 2 tablespoons flour, chopped onion to taste. Heat
milk, mix flour and butter and stir into milk, beat yolks of
eggs and add to milk, add to meat and onion, mix well and
lastly add the whites beaten until stiff. Mix, put in pan
and bake until done. Mrs. Fred Baumer.
BEEF OLIVES
Cut thin slices of steak into 2 by 3 inches. Grate J slice
bread into crumbs. Mix with this a little salt, pepper and
very finely minced suet. Add just enough cold water to
hold together, a very little is necessary, and spread a layer
of this mixture on each piece of meat, roll and tie with white
thread to hold in form of roll or fasten with meat skewers.
Flour well and fry in hot fat. Remove olives and make
gravy by adding flour and water. Return the meat rolls
and cook slowly by side of the fire 2 to 3 hours.
Mrs. Ed. Heister.
VEAL BIRDS
Take strips of veal steak 3x5 inches. Place spoonful of
bread dressing, made with onion, on each strip, roll and
fasten with toothpicks. Roll in flour and brown in plenty
of fat, then add hot water enough to almost cover meat
and steam slowly ij to 2 houfs in moderate oven.
Mrs. E. C. Jones, Chicago, 111.
MEATS 43
VEAL BIRDS
Cut thin slices of veal in pieces 2x4 inches. Season and
spread with bread dressing, roll and fasten with toothpicks.
Roll in flour and brown in hot fat, turning often. When
nearly done cover with boiling water or tomato sauce, and
let simmer until tender. Serve with the sauce.
Ruby Rice.
VEAL BIRDS
Take thin slices of veal cut from leg and remove bone,
skin and fat. Pound until \ inch thick and cut into pieces
2^ inches long by i^ inches wide. Each piece making a
bird. Make a dressing of the trimmings of the meat, a
piece of thick salt pork, i by i J inches, chop fine, add to this
J their measure of fine cracker crumbs. Season highly with
salt, pepper, cayenne, lemon and onion juice. Spread each
piece of veal with thin layer of this mixture. Avoid getting
too close to the edge. Roll and fasten with toothpicks.
Sprinkle with salt and pepper, dredge with flour and fry a
golden brown in hot butter. Put in stew pan and half cover
with cream, cook slowly until tender, about 20 minutes, and
serve on small pieces of toast. Mrs. D. A. Lehman. •
PIGS IN BLANKETS
I
Cup raw hamburg steak, i cup cooked rice, i green
pepper chopped fine, tiny bits of onion. Pour boiling water
over cabbage leaves, let come to a simmer, take out and fill
with ingredients, fasten with toothpicks, put thin slice of
bacon on each and bake. Mrs, Fred Baumer.
PIGS IN BLANKETS
Have ready a dozen large oysters and a dozen thin slices
of bacon. Roll each oyster in a slice of bacon and fasten
ends with toothpicks. Put in a hot skillet or chafing dish
and cook until the bacon is crisp. Season with salt and
pepper and serve very hot on small pieces of toast.
DRIED BEEF WITH RICE

J Pound dried beef, 2 tablespoons of flour, ij cups of
milk, 2 tablespoons grated cheese, \ teaspoon pepper, 2
44 P' E. 0. COOK BOOK
hard boiled eggs, i

cup boiled rice. Melt butter in frying
pan, add dried beef pulled into small pieces. Cook until
edges frizzle up. Sift flour over meat and mix thoroughly
with melted butter. Add milk slowly, stirring constantly.
Add grated cheese, then the chopped whites of the eggs and
pour the whole thing over the hot boiled rice arranged on a
platter. Sprinkle the yolks run through a ricer over the
top and serve. Mrs. Fred Baumer.
MEAT AND MACARONI

Chop an onion very fine and brown in pan in a little fat.
Sear and brown 2 cups of chopped meat in the hot fat,
seasoning with salt and pepper. Line a greased dish with
macaroni and fill the center with meat. Pour ovêr the
meat 2 cups of stewed tomatoes and bake i hour in moderate
oven. Cooked meat may be used instead of fresh if desired.
Mrs. Fred Baumer.
MEAT WITH MACARONI

To J gallon boiling salted water, add ^ package of
macaroni broken into small pieces and boil until tender.
Drain through colander and pour cold water over to blanch.
To I pint cooked tomatoes add 5 spice cloves, 2 or 3 cloves
of garlic, and cook together about 10 minutes and run
through sieve. Take f pound of steak, chop fine and fry in
suet. Add the meat and fat in which it was fried and the
tomatoes to the macaroni and simmer all together 10 min-
utes. Put on platter, grate cheese over the top, set in oven
until cheese melts and just before serving cover top with
buttered croutons. Mrs. G. B. Rice.
HUNGARIAN GOULASH
2 Pounds of veal, or i
pound veal and i
pound lean pork,
2 large white onions, ^ cup of cream or rich milk, i table-
spoon of salt, 2 tablespoons of paprika (also known as
Hungarian sweet pepper). Take 2 tablespoons of lard in a
kettle, let heat, add the minced onions and simmer to a light
brown, add meat cut in 2-inch pieces and salt, cook slowly
MEATS 45
I hour, add
pepper and cook | hour. Just before serving
remove from fire, add cream and cook five minutes.
HUNGARIAN GOULASH
Cut round steak in small pieces, season and fry in hot
grease, add i pint of boiling water and cook slowly i hour.
Add I cup of tomato catsup and cook \ hour.
Mrs. C. a. Taylor.
PRESSED BEEF
Boil together 3 pounds of beef neck, 3 small onions, salt
and pepper to season, until meat is tender. Run through
meat chopper. Add enough broth to moisten well. Place
a layer of meat then one of pimento in granite or earthen-
ware pan or jar and press 24 hours.
Mrs. D. a. Lehman.
BROWNED HASH
Use any you may have and mashed baked
left-over beef
or boiled potatoes. Put both meat and potatoes through-
food chopper, with a small amount of onion. Cut bacon in
small pieces and fry, then add meat and potatoes and brown
on both sides. Ruby Rice.
TWENTIETH CENTURY HASH
-
Six baked potatoes.Remove potato from top, leaving
rest of skin unbroken.Season with i tablespoon cream, i
teaspoon salt, | teaspoon pepper and beat up with fork.
Add I cup any kind of well seasoned chopped beef moistened
with gravy, stock or Worcestershire sauce. Fill skins with
mixture, place piece of butter on top and reheat in oven.
Cheese may be substituted for meat.
CHILI
Put lard the size of an egg in pot or deep skillet. Melt
and fry i large onion sliced, until brown. Add i pound of
ground round steak and stir until seared. Add salt, black
pepper and chili pepper to taste, i Pint of
boiling water,
I
pint of tomatoes, 2 medium sized potatoes diced or a cup
of chili beans soaked until tender. Cook slowly 45 minutes

and thicken with flour. Mrs. C. E. Combe;
MEXICAN CHILI
I
Cup macaroni cooked in | gallon of boiling salted
water. Cook uncovered. Slice i medium sized onion into
1 tablespoons of meat drippings and fry to a light yellow.
Add cup ground beef and sear, then add 2 cups cooked
I
tomatoes, salt and pepper to taste and cook 5 minutes, add

boiled macaroni, cook 5 minutes longer and serve hot.
Mrs. Fred Baumer.
CHOP SUEY
Cut pound of veal and \ pound of lean pork into small
I
squares, add salt and pepper and cook slowly J hour. Do

not add any water. Put in i large onion sliced, some celery
diced, and i dessert spoon of molasses. Cook 30 minutes,
stirring constantly, then dust a little flour over the mixture
and add little boiling water. Add more salt and pepper if
needed, and serve with boiled rice.
Mrs. Ed. Heister.
CHOP SUEY
I Pound of steak chopped fine and browned in hot drip-
pings; add 2 cups of tomatoes, 3 onions and i bunch of
celery chopped and cook 20 minutes, x^dd i
pint kidney
beans and cook 15 minutes. Season with and pepper
salt
and serve at once. Mrs. Orval Ferrell.
CHOP SUEY AS THE CHINESE MAKE IT
I Pound of lean cooked pork and i stalk of celery cut in
dice shape; i cup of Chinese dried mushrooms cut in small
pieces after being soaked in water; 2 large onions cut in
strips, Chinese sauce. Take an iron pot, Dutch oven pre-
ferred, have a hot fire, and put into it i tablespoon of lard,
then add pork and steam 15 minutes, add the celery and
onions and steam 4 or 5 minutes, then put enough water to
cover and let steam well; add the mushrooms, white pepper
and salt, and 2 tablespoons of Chinese sauce and stir well;
MEATS 47
keep the lid on and steam lo minutes longer. (Chinese

sauce may be bought at Chinese stores.)
Serve the chop
suey with rice cooked as follows; Put i cup of whole rice
into I J gallons of boiling salted water and boil 20 minutes.
Pour into colander and drain. Dry in oven for 10 minutes.
G. D.
SCRAPPLE
I Pork shank and i beef soup bone. Cover with cold
water and cook until meat falls from bones. Remove bones
and meat, strain liquid and measure. To 2 quarts of liquid
add I tablespoon of salt and i rounding quart of meal and
cook same as mush. If meal is first moistened with cold
water it will not lump when put into the hot liquid. When
done turn into molds. When cold slice, roll in flour and
fry. This mush is delicious cooked in the fireless cooker.
PONHOSS
Cook a leg soup bone weighing 3 pounds in 2 quarts of
water, simmering until done. Remove meat from bone and
grind fine. Add the ground meat, 2 teaspoons of salt, and
I teaspoon of pepper to the broth; bring to boil and stir in
cornmeal slowly until thick as mush, or cornmeal and buck-
wheat may be used in the proportion of two cups cornmeal
to one of buckwheat. Stir until well cooked. Pour into
molds and when cold slice thin and fry until nicely browned.
A splendid breakfast dish. Mrs. Clarence Bonnell.
OATMEAL SCRAPPLE
I Pound of flank steak, salted and cooked until tender.
Cool and grind. Cook one cup of oatmeal in broth; add

the ground steak and put in pan to mold. When cold slice,
flour and fry a light brown. Delicious.
Mrs. O. M. Karraker.
SOPPINS
Cook large hen until tender.
I Remove meat from bone
and add to broth; then add a can of tomatoes, i of corn, i
of peas, I of butter beans, i
pint of diced potatoes, \ pack-
age of spaghetti, salt and pepper to taste, a little onion cut

fine, and a little red pepper. Cook until rather thick.
Nice for moonlight picnics served with rye bread and butter
sandwiches, pickles and coffee.
Mrs. Leslie Pickering.
MUTTON CHOPS WITH PEAS
Broil chops as usual. Have peas boiled and seasoned.
Heap the peas in the center of round chop plate. Decorate
the chops with paper ruffles and arrange them symmetrically
around the peas. Mrs. LeRoy Bartlett.
HARICOT OF LAMB
2 Tablespoons of chopped onion, 2 tablespoons of butter
or drippings, salt and pepper, 2 cups of water, i^ pounds of
mutton or lamb, cooked lima beans." '"-Select lean meat and
cut it into two-inch pieces. Fry the onions in the butter,
add the mf^n, season and brown. Cover with water, cook
imtil tender and serve in border of lima beans, well cooked
and seasoned with salt, butter and chopped parsley.
Mrs. LeRoy Bartlett.
ROAST SPRING LAMB AND MINT SAUCE
Rub the leg of lamb with salt water, and while roasting
baste frequently with the gravy and salted water. Cook 15
minutes to the pound.
Mint Sauce: To 3 tablespoons of finely chopped young
mint leaves, mixed with 2 tablespoons of powdered sugar,
add 6 tablespoons of white vinegar or cider, pouring it
slowly over the mint. In order to extract the full flavor
of the mint the sauce should be made in advance of the
dinner hour. Mrs. LeRoy Bartlett.
ROAST MUTTON OR LAMB
Place leg of lamb in covered roaster and place in very hot
oven for 20 minutes. Reduce the heat and season meat well
with salt and pepper. Pour J cup of vinegar over the meat
and add i cup of water. Baste frequently. Cook until
tender and a golden brown. Use liquor for gravy, removing
MEATS 49
excess tat and add a lump of brown sugar the size of a hick-
ory nut, Mrs. Grace Lane Raymond, Sidney, 111.
ESCALLOPED MUTTON OR PORK

2 Cups of mutton or pork, i tablespoon of minced onion,
2 hard boiled eggs, i cup of white sauce, buttered crumbs to
cover. Mix meat, white sauce and onion; cut up eggs and
add to other ingredients. Put in baking dish, cover with
crumbs and brown in oven. Mrs. G. G. Mugge.
STUFFED PORK TENDERLOIN
Split tenderloin lengthwise and fill with good dressing,
fasten together with toothpicks and place in a pan in the
oven, without water, until very brown. Then add a small
amount oi water and cook slowly until tender. Sweet
potatoes may be used instead of dressing.
Mrs. G. O. Proffitt, St. Louis, Mo.
POT ROAST OF PORK FOR FOUR
i^ Pounds of compact meat is sufficient for four people if
rightly managed. Choose a roasting piece, or better still
chops, but do not have separated into chops. First heat the
kettle slowly and try out the fat from i or 2 slices of salt
pork. Rub the meat all over with flour seasoned with salt
and a bit of pepper and sear all sides in the hot fat in the
kettle, allowing 2 minutes per side. Remove the seared
meat to a plate, and put a chopped onion into the kettle
and fry it gently. Then add 6 hearts of celery, 2 carrots
sliced and a little chopped sweet pepper. Put in the meat,
rinsing off the plate with a tablespoon of water. Baste the
meat often and cook gently for i^ hours. A little chopped
garlic with the onion is worth while.

Mrs. Sam Whoolery, Bedford, Ind.
PORK CHOP STEW
Stew 6 pork chops with i diced potato, i onion, i table-
spoon of butter, a pinch of red pepper pod and salt to taste.
When chops are tender, take i cup of the broth and mix
with flour to a soft dough. Roll very thin, cut in small
squares, add to the stew and cook lo minutes. Almost as

good as chicken stew. Mrs. Taylor Ferguson.
BAKED HAM IN MILK
Use a slice of ham about 2 inches thick. Put in a frying
pan and cover with sweet milk. Bake slowly ij hours; 30
minutes before ham is done, add potatoes cut in thin slices.
Ruby Rice.
HAM AU GRATIN
f Pound of ground boiled ham, 2 eggs, i J cups of bread
crumbs, 2 cups of milk, ^ teaspoon of white pepper, i table-
spoon of butter. Place ham and crumbs in alternate layers
in a baking dish, adding pepper in mixing. Beat eggs light
and add to the milk. Pour liquid over the ham and crumbs.
Place butter in dots over the top and bake 30 minutes in a
quick oven. Mrs. Sam Whoolery, Bedford, Ind.
BAKED HAM
Wash and clean a medium sized ham, about 18 pounds,
and place in a kettle with enough water to cover, add a
small pod of pepper, 2 tablespoons of sugar and parboil i
hour. Remove from fire and leave the ham in the liquid
over night. Next morning place the ham in a roaster, skin
side down and bake 2 hours or until tender, in a moderate
oven, basting often with a gravy made by mixing flour and
a little sugar with some of the water in which the ham was
boiled. Mrs. Taylor Ferguson.
FRIED CHICKEN
Dress chicken 12 or 15 hours before cooking. Salt i
hour before cooking. Have fat piping hot. Dry each piece
with a cloth, roll in beaten egg then in flour and fry quickly
until browned on each side, then slowly 15 minutes, or until
tender. Mrs. J. H. Berry, Cottage Grove, 111.
ROAST CHICKEN FOR TWO
Place i cup of rice in pan with 2 tablespoons of butter
or stir constantly until browned, salt and pepper to
oil,
taste, add i onion and i tomato minced, a pinch of chili
MEATS 51
pepper, a pinch of thyme, a pinch of mace, J cup of bread

crumbs. Bake with J of spring chicken. Baste with
butter in hot water.
Mrs. J. C. B. Heaton, New Burnside, 111.
ROAST CHICKEN
Dress, clean, stuffand truss chicken. Place on its back
on a rack in a dripping pan. Rub entire surface with salt,
and spread breast and legs with a little fat, or fat and flour
rubbed together. Dredge bottom of pan with flour.
Place in hot oven and when flour is browned reduce heat,
then baste. Bas4:e frequently during baking. If necessary
add a little boiling water. Turn chicken that it may
brown evenly on all sides. When breast meat is tender,
bird is sufficiently cooked.
CHICKEN GRAVY
Pour off liquid pan in which chicken has been roasting.
in
From liquid skim off 4 tablespoons of fat, return fat to pan
and brown with 4 tablespoons of flour, add 2 cups of stock
in which giblets and neck have been cooked. Cook 5
minutes, season with salt and pepper, then strain. For
giblet gravy add the heart, gizzard and liver, chopped fine,
to the above.
JELLIED CHICKEN
Cut up a 4 pound chicken. Put in vessel with sliced
onion and steam slowly until meat falls from the bones.
When half cooked add ^ tablespoon of salt. W^hen done,
stock should measure 2 cups, allow to stand a few minutes
and skim off fat. Decorate mold (glass bread pans are fine
for this purpose) on bottom and sides with parsley and sliced
hard boiled eggs; pack in meat, freed from skin and bones
and sh*-edded fine, sprinkling with salt and pepper. Pour
on stock to which has been added i full tablespoon of gran-
ulated gelatine, dissolved in a little of the stock. Prepare
the day before using. Mrs. A. C. Clark.
JELLIED CHICKEN
Boil a fowl until tender. Put it on in cold water and
bring slowly to a simmer. Let cool in liquor and cut meat

from bones. Return skin and bones to liquor with i onion,
I
carrot, i potato and i bunch of celery and cook i hour.
Strain out vegetables and measure out 3 cups of the broth.
Season to taste with salt and pepper. Heat to boiling point
and stir in ij ounce of gelatine, that has been soaked in cold
water, and stir until it is dissolved and strain. When jelly
begins to form, arrange chicken in mold and pour over jelly.
By adding hard boiled eggs, stoned olives and nuts before
molding you have a nice salad. Bess Parish.
PRESSED CHICKEN*
Stew a large fowl in a small amount of water until the
meat falls from the bone. When the cooking begins, drop
in one small slice of onion, a pinch of parsley and also celery
leaves, either green or dry, and a small piece of red pepper,
tied in a small bag. Later add salt. When meat has fallen
from bones, take it out. Then take bones and break the
larger ones. Put them back in the liquor and stew down
slowly to abovit \ cup. Let stand until next day when the
liquor will have jellied. Melt and strain off. Mix with the
meat, which has been shredded, and add more salt. Put in
pan and place under press until cold. If made in this way
prepared gelatine is not needed and the product is richer.
CHICKEN PIE (Delicious)

Cook a chicken until meat drops from the bones. Cook
3 heaping tablespoons of butter and 3 tablespoons of flour
together and add 3 cups of stock and i
cup of milk, salt and
pepper to taste and pour over chicken in baking pan.
Crust: Sift together 2\ cups of flour, 2 teaspoons of baking
powder, i teaspoon of salt. Into this rub lightly \ cup of
butter, or 2 tablespoons of lard, and add i egg beaten and
I
cup of sweet milk. Pour this batter over chicken and
bake a rich golden brown.
Mrs. George Bowyer, Carbondale, 111.
MEA TS ^2
CHICKEN AND RICE

1 Large chicken cut as for stew. Salt to taste and cook
slowly 2 hours, or until tender. Make a rich gravy of milk
and flour beaten to a creamy consistency, and added to
chicken broth, and cooked a few minutes. Cook i| cups of
rice in i quart of boiling salted water, in a double boiler, until
the grains separate and are quite dry and tender. Place
chicken in center of deep platter, make border of the rice,
pour gravy over it, garnish with parsley and serve at once.
CHICKEN HOLLANDAISE
2 Cups of cold chicken, cut fine, J cup of butter, 2 table-
spoons of lemon juice, \ teaspoon of paprika and salt to
taste. When thoroughly blended, add \ cup of sweet milk
and the beaten yolks of 2 eggs. Stir until it thickens and
serve with toast. Mrs. W. V. Rathbone.
ESCALLOPED CHICKEN
Alternate layers of cold sliced chicken and rice or
macaroni. Add white, brown or tomato sauce, cover with
cracker crumbs dotted with butter and bake. •
CHICKEN SOUFFLE
I
Cupof white sauce seasoned with parsley, thyme and
onion, i
Cup chopped chicken. Beat yolks of 2 eggs and
add to mixture while hot. When cold fold in the whites of
the 2 eggs beaten very stiff, put in buttered baking dish and
bake until brown in hot oven.
ROAST TURKEY
Prepare theturkey the day before roasting. Your
dressing will be better if you steam the turkey 30 minutes
and use the water in the dressing, reserving at least i quart
for gravy. Fill crop and vent with dressing to retain juices
and place in oven to roast, allowing 20 minutes to the pound,
longer if an old bird. Bake dressing, made as follows, in
separate pan To 3 quarts of biscuit, broken in small pieces,
:
add the liquor drained from i quart of oysters and enough

of the broth from the turkey to moisten well; 3 eggs, | cup

of butter and salt and pepper to taste (no sage). Be sure
and have dressing quite soft. Cook i quart of oysters in i
pint of milk seasoned to taste with salt, pepper and butter.
Do not overcook oysters. When ready to serve, place a
layer of dressing and one of oysters until dish is full, having
oysters on top, and serve with gravy made from broth thick-
ened with milk and flour and cooked to consistency of cream.
Chop giblets fine and add to gravy if liked.
Mrs. W. G. Sloan.
HASENPFEFFER
Cuta rabbit into about 7 pieces. Put into a bowl and
cover with vinegar. If the vinegar is too strong add a little
water. Add a rather large onion, sliced, a few bay leaves
and a few whole cloves. Cover and let stand 24 hours.
Next day take the rabbit out of the vinegar and fry 15
minutes in a little hot fat in a granite kettle. Then pour
the vinegar with the cloves and onion over it, season with
salt and pepper and let cook ij hours. When ready to
serve add 8 gingersnaps which have been dissolved in a little
water, eook a few minutes and serve.
Mrs. Henry Heister.
BAKED RABBIT
Leave the rabbit whole, wash thoroughly, and letsalt
stand over night in a cold place. When
ready cook to
place
on back in a roaster, after dredging with flour and pepper.
Mince an onion the size of an egg^ very fine and place over
rabbit, a teaspoon of powdered sage sprinkled over and J
cup of vinegar dropped by spoonfuls to moisten all the
rabbit. Have oven hot, put i pint of boiling water in bot-
tom of pan and cook uncovered, basting every 5 minutes
with water in the pan. When brown on top turn the back
of the rabbit over so it will brown also and continue basting.
When brown and tender, disjoint and serve at once.
Mrs. G. T. Gaskins.
In frying a grown rabbit, or squirrel, you can destroy
some of the ''wild" flavor by cooking 10 or 15 minutes in
MEATS ^s
boiling water. Then roll in flour and fry as usual in plenty

of hot fat.
STUFFED HEART
Wash the heart thoroughly inside and out, stuff with the
following mixture and sew up the opening: i cup broken
bread dipped in fat and browned in the oven, i chopped
onion, and salt and pepper to taste. Cover the heart with
water and simmer until tender or boil lo minutes and set in
the fireless cooker for 6 or 8 hours. Remove from the water
about I hour before serving. Dredge with flour, pepper
and salt, or sprinkle with crumbs and bake until brown. —
—
U. S. Department of Agriculture Farmers' Bulletin 391.
BOILED TONGUE
Clean and salt tongue. Boil until tender, take out, drop
in cold water and peel. Serve cold sliced or cut in cubes,
mix with peppers, celery, pickles and mayonnaise for salad.
The flavor may be varied by adding i bay leaf, i onion, i
stalk of celery, i clove and i carrot to the water in which
tongûe is cooked. Mrs G. T. Gaskins
VEGETABLES
TIME TABLE FOR COOKING VEGETABLES
IN WATER
Potatoes '^S-3'^ ^- Spinach 30-45 ^'^^
Carrots 35-45 iî-
Celery. 20-30 m.
Turnips 45 rn- Parsnips 3^-45 ni.
Beets (young). . .
.45 m. Green Peas .
.30-45 m.
Beets (old) 3-4 hrs. Lima Beans. . . ihr. or more
String Beans 1-3 hrs. Green corn.. . . 12-20 m.
Cabbage 30-60 m. Rice 20-4^ m.
Cauliflower 20-30 m. Macaroni 20-45 ^'^^
Asparagus 20-30 m. Onions 45-60 m.
GENERAL RULES
Wash thoroughly, pare and scrape, if skins must be re-
moved. Stand in cold water until cooked, to keep them
fresh and to prevent them being discolored. Cook in boil-
ing water; the water must be kept at the boiling point.
Use I teaspoon salt with i quart water; the salt may be put
into the water when vegetables are partially cooked. The
water in which vegetables are cooked is called vegetable
stock.
Fresh green vegetables require less water than others.
Cabbage, cauliflower, onions and turnips should be
cooked uncovered in a large amount of water.
All vegetables must be drained as soon as tender. Season
with salt and pepper and serve with butter or sauce.
Cold vegetables may be used for soup, salads, or may be
placed in a baking dish with ^ the quantity of sauce (2 cups
vegetables and i cup sauce) covered with buttered crumbs
and browned in a hot oven.
Canned Vegetables: Wash the can. Empty the con-
tents from the can as soon as opened, and let the vegetable
stand some time, that it may become reoxygenated. Beans,
peas, asparagus, etc., should be drained and rinsed in cold
water.
VEGETABLES si
Dried Vegetables: Wash and soak in cold water

several hours before cooking.
—From Columbia University^ New York City.
By Miss Emma Wright, Home Adviser.
SAUCES FOR VEGETABLES

WHITE SAUCE I.
2 Tablespoons butter, i tablespoon flour, i cup milk,
\ teaspoon salt, few grains pepper. Put butter in saucepan,
melted and bubbling; add flour mixed with season-
stir until
ings and stir until thoroughly blended, then pour on grad-

ually while stirring constantly, the milk. Bring to the boil-
ing point and let boil 2 minutes.
WHITE SAUCE II.
2
Tablespoons butter, 2 tablespoons flour, i cup milk, J
teaspoon salt, few grains pepper. Mix as White Sauce I.
WHITE SAUCE III.
2
Tablespoons butter, 3 tablespoons flour, \ teaspoon
salt, cup milk, few grains pepper. Mix as White Sauce I.
I
This sauce is used for cutlets, croquets and as a binding

agent.
DRAWN BUTTER SAUCE
\ butter, 3 tablespoons flour, ij cups hot water, |
Cup
teaspoon salt, \ teaspoon pepper. Melt \ the butter, add
flour with seasonings, and pour on gradually the hot water.
Boil 5 minutes and add remaining butter in small pieces.
BECHAMEL SAUCE
i| stock, i slice onion, i slice carrot, bit of
Cups white
bay of parsley, 6 peppercorns, \ cup butter, \
leaf, sprig
cup flour, I cup scalded milk, ^ teaspoon salt, \ teaspoon of
pepper. Cook stock 20 minutes with onion, carrot, bay
leaf, parsley and peppercorns, then strain; there should be
one cupful. Melt the butter, add flour and gradually hot
stock and milk. Season with salt and pepper.
(5)
f
p. E. 0. COOK BOOK
TOMATO SAUCE I.
I Can tomatoes or if cups fresh stewed tomatoes, i slice

onion, 3 tablespoons butter, 3 tablespoons flour, J teaspoon
salt, § teaspoon pepper. Cook onions with tomatoes 15
minutes, rub through a strainer and add to the butter and
flour, cooked together. If tomatoes are very acid add a
few grains of soda. If tomatoes are to retain their red color
it is necessary to brown butter and flour together before
adding tomatoes.
TOMATO SAUCE II.
J Can tomatoes, teaspoon sugar,

i
peppercorns, bit of
8
bay leaf, J teaspoon salt, 4 tablespoons butter, 4 tablespoons

flour, I cup brown stock. Cook the tomatoes 20 minutes
with sugar, peppercorns, bay leaf and salt; rub through a
strainer and add stock. Brown the butter, add flour and
when well browned, gradually add the hot licûid.
FRIED APPLES
Slice unpared apples about J inch thick. Fry slowly in
butter or good drippings. When done sprinkle with sugar
and serve very hot. Nice served with pork.
BOILED ASPARAGUS
Wash well one bunch of asparagus. Cut off^ lower parts
of stalks as far down bunches
as they will snap, retie in small
and place saucepan with cut ends down. Cook in boiling
in
salted water fifteen minutes or until done, leaving tips out
of water. Drain, remove string and spread with soft butter,
allowing ij tablespoons butter to each bunch of asparagus.
Save water in which asparagus is cooked for vegetable soup.
ASPARAGUS IN WHITE SAUCE
Boil asparagus cut in one-inch pieces, drain and add to
White Sauce II, allowing i cup sauce to each bunch aspar-
agus.
WAYS TO SERVE ASPARAGUS
I. Asparagus on Toast: Serve boiled asparagus on
buttered or milk toast, or dip buttered toast lightly and
VEGETABLES 59
quickly in the water in which asparagus has been cooked,

then add asparagus and serve quickly.
2. Asparagus in Crusts: Remove centers from small
rolls after tops have been cut off. Fry in deep fat, drain
and fill with Asparagus in White Sauce.
3. Asparagus in Crustades of Bread: Cut stale
bread in two-inch slices, and slices in diamonds, squares or
circles. Remove centers, leaving cases. Brush over with
melted butter, and brown in oven. Fill with Aspiaragus in
White Sauce.
4. Asparagus in Patties: Make the shells of rich
puff paste and fill with Asparagus in White Sauce.
Mrs. D. B. Harvey.
ASPARAGUS WITH HOLLANDAISE SAUCE I.
If fresh asparagus is used, wash, cut off tough ends, tie

in bunches so that it will stand erect when placed in boiling
water. Keep the tips out of the water as it boils, for they
will cook more quickly than the stems and become too soft
to look well. When tender remove -from water and drain
and keep hot until served. If canned asparagus is used,
drain and cover with boiling water, drain and while hot
serve with the following sauce:
HoLLANDAiSE Sauce: § Cup buttcr (soft), yolks of 2
eggs, I tablespoon vinegar or i tablespoon lemon juice, J
teaspoon salt and cayenne to taste. Put about half the
butter, the lemon juice and eggs in a saucepan which is in a
larger pan containing hot water. Stir constantly and as it
thickens add gradually the rest of the butter. If it gets too
hot it separates, so the water in the under pan must be kept
hot but under the boiling point. When thick remove from
fire, add salt and cayenne and serve immediately.
Mrs. C. E. Combe.
ASPARAGUS WITH HOLLANDAISE SAUCE II.
Arrange hot asparagus tips on plates covered with several

leaves of lettuce and serve with this sauce:
HoLLANDAiSE Sauce: Beat yolks of 2 eggs, add 2 table-
spoons lemon juice or vinegar and \ cup boiling water.
6o P. E. 0. COOK BOOK
Stir over slow heat until thickened. Add i teaspoon salt,

J teaspoon paprika and | cup butter creamed. Serve im-
mediately. Mrs. M. S; Coleman.
ASPARAGUS SHORTCAKE
2 Cups tablespoons butter, ^ cup milk, i egg
flour, i^
1
1 teaspoons baking powder, J teaspoon salt. Mix as bis-
cuit dough, bake and while warm split cake and spread with
butter and pour over the cakes and between them creamed
asparagus made in the following manner: 3 Cups milk, 3
tablespoons butter, 3 tablespoons flour, ij teaspoons salt.
Mix as White Sauce. Cut asparagus in inch lengths, cook
in boiling salted water till tender and drain. Mix with
sauce, pour over shortcake and serve. Peas and other
vegetables may be used in a similar way.
Mrs. D. B. Harvey.
DRIED BEANS
All dried beans require the same preliminary treatment,
no matter how they are 'to be finally cooked and served.
Look them over carefully, then wash clean. Soak them
over night in plenty of cold water. In the morning pour
ojff the water and put them in a stewpan with cold water
enough to cover them generously. Let them come to the

boiling point in this water, then drain. Dried lima beans,
kidney beans, navy beans, etc., should be treated in this
manner, then they are ready to be finished in any way
desired. Maria Parloa, U. S. Dept. of x'\griculture.
BAKED BEANS.
3 Cups navy beans, i pound fresh pork, J cup molassesj
2 tablespoons catsup, salt and pepper to taste. Soak, scald
and drain the beans as directed above. Put the beans in a
baking pan, add the molasses, catsup, salt and pepper.
Score the pork on top and bury in the beans. Add water
enough to come to the top of the beans but not cover them.
Bake from six to eight hours, adding water a little at a time
if necessary. Salt pork may be used or the catsup left out.
VEGETABLES 6i
BOSTON BAKED BEANS

The small white pea bean is the best for ''Boston Baked
Beans." Wash well one
pound of beans and soak over
night. In the morning drain and put on to cook well
covered with cold water. Let come to a boil and cook <
minutes. Drain and put in baking pot. Add i tablespoon
salt, small onion cut very fine, i teaspoon mustard, j cup
good molasses, ot- i tablespoons of brown sugar, i cup
tomatoes mashed fine, pepper and parpika. Cover \ pound
of salt pork with beans and pour in boiling water to nearly
cover beans. Do not cover tightly and during the last half
hour of cooking remove cover entirely to let beans brown.
Bake eight hours. Mrs. D. B. Harvey.
BEANS WITH PORK
Boil a medium sized and rather lean pork roast with i
pint of navy beans until tender, season with salt. Place

roast and beans in baking pan and bake i hour; do not stir
while cooking. They will be brown and crisp.
DRIED LIMA BEANS SAUTE

Wash, soak, scald and drain as for dried beans. Cook
until beans are tender but not broken. Drain off the water
and save it for soup. For i quart of beans put 3 tablespoons
of savory drippings or butter in a large bottomed saucepan.
When the fat is hot pour in the drained beans seasoned with
i^ teaspoons salt and \ teaspoon of pepper. Cook over a
hot fire for 10 or 15 minutes, frequently turning the beans
over with a fork. Cover and let cook for half an hour where
they will not burn. If the beans are liked moist add a cup
of meat broth, milk, or water before putting them to cook
the last half hour. Instead of the fat, lima beans may be
seasoned with White Sauce II, allowing i cup of sauce to i
quart of beans. Mrs. D. B. Harvey.
KIDNEY BEANS
Kidney or other dried beans may be cooked and seasoned
as Lima Beans, or seasoned with salt pork as Baked Beans.
GREEN BEANS
^ Gallon green beans when prepared, f pods and J shelled
beans, 3 tablespoons fat, i tablespoon salt, | tablespoon
sugar. Put fat in aluminum vessel with tight fitting lid.
When hot enough to fry, add beans, cover tightly and shake
occasionally. When juice is cooked out of the beans, add
water to cover, the salt and sugar, and cook briskly. If
needed add a little hot water at a time while cooking.
Beans should cook down until only a small amount of gravy
is left, when they are done. Mrs. J. H. Berry.
GREEN BEANS
String and break up beans, shelling those that are large
enough. Cover with water, season with salt and fat bacon
or fried meat grease. Cook slowly 3 hours. The water
should all be cooked out when done. The proportion is
about I pound of medium bacon to a gallon of beans.
Mrs. C. a. Taylor.
WHITE WAX BEANS
The white wax bean has a light yellow pod and is milder
in flavorthan the green string bean. Wash, break in i-inch
pieces and cook in boiling salted water until tender, allowing
2 teaspoons of salt to i quart of water. Drain and serve
with White Sauce II or with the following sauce:
Sauce: Tablespoons bacon drippings, 2 tablespoons
2
flour, 2 tablespoons scraped onion, 2 teaspoons salt, i
cup
milk, dash of white pepper. Heat drippings, add flour and
onion and mix well. Add milk slowly, stirring constantly,
add salt and pepper and cook 3 minutes.
Mrs. D. B. Harvey.
STRING BEANS
Put 3 or 4 tablespoons of bacon fryings and a sliced
medium sized onion in bottom of kettle and fry until about
half done. Put in beans and water enough to cover. Boil
until tender, using i quart of green beans.
BUTTER BEANS
It is best to buy butter beans in the pod and shell them
VEGETABLES 63
just before using, as they deteriorate very quickly. Rinse

in cold water, put in saucepan, cover with boiling water and
boil until tender, from 26 to 30 minutes. When tender
there should be little water left. Add i teaspoon salt to
each quart of beans, a pinch of pepper, and i tablespoon of
butter; shake the saucepan (do not stir, as that breaks the
bean) and pour into tureen.
Butter beans may be served with White Sauce II and i
tablespoon finely cut parsley or celery tops.
Mrs. D. B. Harvey.
BEANS AND TOMATOES
Boil green beans with bacon and season with salt. Cook
beans very low. Have ready tomatoes prepared in this
manner: Cook chopped onion in bacon drippings or oil until
light brown, add i can tomatoes, season with salt, pepper,
paprika, Wôrcestershire sauce, pinch soda, sugar and i
tablespoon vinegar. Cook until done, add to beans and
cook low. Bess S. Parish.
BEETS
Wash beets, beinp careful not to break the skins. Cover
generously with boilmg water and cook till tender. Young
beets will cook in i hour, older ones from 2 to 4 hours. When
tender drop into cold water and rub off the skins. Slice
beets and season with salt, pepper and butter. Serve at
once.
SUGARED BEETS
4 Good-sized beets, 3 tablespoons butter, ij tablespoons
sugar, I teaspoon salt. Boil beets tender and slice. Add
butter, sugar and salt. Reheat and serve.
Mrs. D. B. Harvey.
BEETS, SOUR SAUCE
Wâsh 12 small beets, cook in boiling salted water until
soft, remove skins and cut beets in slices, cubes, or fancy
shapes. Serve with either of the following sauces:
Sauce: 2 Tablespoons butter, add 2 tablespoons flour,
I cup hot water, stirring constantly until thick. Add J cup
each of vinegar and cream, i teaspoon sugar, ^ teaspoon

salt, and a few grains pepper.
Sauce: 2
Tablespoons butter, ^ cup sugar, ^ tablespoon
cornstarch, | cup vinegar, let boil 5 minutes. Pour over
beets and let stand on back of range ^ hour.
BEET GREENS
Beets are usually thickly sowed, and as the young plants
begin to grow they must be thinned out. These plants
make delicious greens, and even the tops of ordinary market
beets are good if properly prepared. Examine the leaves
carefully to be sure there are no insects on them, wash
thoroughly in several waters and put over the fire in a large
kettle ot boiling water. Add a teaspoon of salt for every
two quarts of greens; boil rapidly about 30 minutes or until
tender, drain off the water, chop well and season with butter
and salt. These may also be seasoned with bacon drippings
or salt pork.
BRUSSELS SPROUTS
Blanch brussels sprouts in the following manner: Re-
move the wilted or yellow leaves from the little heads, cut
the stalk close to the head and soak in cold salted water for
an hour or more. Drain well and put into boiling salted
water, allowing i teaspoon of salt to 2 quarts of water. Boil
rapidly for 15 minutes, depending on the size of the sprouts.
Drain in colander and pour cold water over the heads.
They are now ready to season. They may be served with
Bechamel, Hollandaise, or White Sauce II, using i cup of
*
sauce to i
pint of sprouts.
BRUSSELS SPROUTS SAUTE
quart Brussels sprouts, 3 tablespoons butter, J
I tea-
spoon salt, J teaspoon pepper. Blanch the sprouts and
drain well. Put them in a broad bottomed saucepan with
the butter and other seasonings. Place over the fire and
shake frequently. Cook five minutes and serve hot.
ESCALLOPED BRUSSELS SPROUTS
1
1 cups celery cut in pieces, 3 tablespoons butter, 3
tablespoons flour, i
J cups scalded milk. Blanch the sprouts,
VEGETABLES 6s
cook soft and drain. Melt the butter, add the celery, cook
2 minutes, add the flour, and pour on gradually the scalded
milk, stirring constantly until thick. Add sprouts and turn
the mixture into a baking dish, cover with buttered crumbs
and bake in a hot oven until brown.
Mrs. D. B. Harvey.
CABBAGE
Cabbage one of our most useful vegetables, being
is
available during the late fall, winter and spring months

when other green vegetables are dif^cult to procure. Be-
cause of a relatively large amount of sulphur which cabbage
contains, it is apt to be indigestible and cause flatulence
when it is improperly cooked. The quickest and simplest
methods of cooking cabbage are the best. The essentials
for the proper cooking of this vegetable are plenty of boiling
water, a hot fire to keep the water boiling all the time, and
thorough ventilation, that the strong-smelling gases, liber-
ated by the high temperature may be carried off in the
steam.
Young cabbage will cook in 25 or 30 minutes; late in the
winter it may require 45 minutes. The vegetable when
done should be crisp and tender, any green portion should
retain the color, and the white portion should be white and
not yellow or brown. Overcooked cabbage or cauliflower
is more or less yellow, has a strong flavor, and is very inferior
to the same dish properly cooked. In addition, overcooking
is a cause of digestive disturbances, as well as making a very
—
unpalatable dish. U. S. Dept. of Agriculture, Maria
Parola.
TO BOIL CABBAGE
Cut head of cabbage into four parts, cutting down
a small
through the stock. Soak for half an hour in a pan of cold
water to which has been added a tablespoon of salt; this is
to draw out any insects that may be hidden in the leaves.
Take from the water and cut into slices. Have a large stew-
pan, half full of boiling water; put in the cabbage, pushing
it under the water with a spoon. Boil ten minutes, drain.
put on to co^xK again in boiling water. Add one tablespoon

of salt and cook from fifteen to thirty-five minutes, depend-
ing upon the age of the cabbage. Turn into a colander and
drain for about 2 minutes. Put into a chopping bowl and
mince. Season with butter, pepper and more salt if it
requires it. Allow a tablespoon of butter to a generous
pint of the cooked vegetable. Cabbage cooked in this
manner will be of delicate flavor and may be generally eaten
without distress. Have the kitchen windows open at the
top while the cabbage is boiling and there will be little, if
any, odor of cabbage in the house.
CREAMED CABBAGE
I Pint cabbage cooked as directed above chopped
rather fine. Season with salt if necessary, pepper and i
cup of White Sauce II. Mix all together and simmer 5
minutes.
CABBAGE COOKED WITH PORK
For a small head of cabbage use about \ pound of mixed
salt pork. Boil the pork gently for three or four hours.
Prepare the cabbage as for plain boiled cabbage. Drain
well and put on to boil with the pork. Boil rapidly for 25
to 45 minutes. Serve the pork with the cabbage. Ham or
corned beef may be substituted for the pork.
CABBAGE WITH SAUSAGE

6 Sausages, i quart boiled minced cabbage, J teaspoon
pepper, salt if necessary. Fry the sausages crisp and brown.
Take from the frying pan and pour off all but 3 tablespoons
of the fat. Put the minced cabbage in the frying pan and
cook 6 minutes. Arrange in a hot dish and garnish with
the sausages. Serve mashed potatoes with this dish.
PUREE OF CABBAGE AND POTATOES

IPint boiled finely-minced cabbage, 6 medium sized
potatoes, 2 tablespoons butter or savory drippings, 2 tea-
spoons salt, I teaspoon pepper, J pint hot milk. Peel po-
tatoes and put them in a stewpan with boiling water
VEGETABLES 61
enough to cover them. Cook just 30 minutes. Pour off

water and mash fine and light. Beat in the hot milk,
.
seasoning and cabbage. Cook about 5 minutes longer.

ESCALLOPED CABBAGE
Cut ^ boiled cabbage in pieces; put one layer in buttered
baking dish, sprinkle with salt, pepper and bits of butter,
then cracker crumbs. Add another layer with cracker
crumbs and butter on top. Moisten with milk, put in the
oven until brown on top.
GERMAN SOUR CABBAGE
Soak cabbage in cold water. Slice and put in stewpan
of boiling water. Boil briskly 10 minutes and then drain.
Put back in pan with 2 tablespoons butter, ^ teaspoon salt, ,
I
tablespoon finely chopped onion, few gratings of nutmeg,
and few grains cayenne; add i cup boiling water and cook
until tender, then add 2 tablespoons vinegar and J table-
spoon sugar, letting it cook low.
COLD SLAW
heavy cabbage, take off outside leaves, and
Select a small
cut in half. With a sharp knife slice very thinly. Soak in
cold water until crisp, drain and dry between towels, and
mix with sour cream dressing.
Sour Cream Dressing: ^ pint sour cream, 2 table-
spoons lemon juice, 2 tablespoons vinegar, i tablespoon
sugar, teaspoon salt, | teaspoon pepper, i teaspoon mixed
I
mustard. Beat the cream with egg beater until smooth,

thick and light. Mix the other ingredients together and
gradually add to the cream, beating all the while.
Mrs. D. B. Harvey.
CABBAGE IN SALAD
Cabbage should be served often in salads uncooked. It
is combined with other vegetables.
excellent either alone or
HOT SLAW
Slice cabbage as for cold slaw, using J cabbage. Heat in
a dressing made of yolks of two eggs slightly beaten, j cup
cold water, i
tablespoon butter, \ cup hot vinegar, and J
teaspoon salt, stirred over hot water until thickened.
CABBAGE AU GRATIN
Cook cabbageas for plain boiled cabbage. Arrange in a
buttered baking dish. Pour over the following sauce,
sprinkle with cracker crumbs and bake until crumbs are
brown.
Sauce: Melt 2 tablespoons butter, add 2 tablespoons
flour, ^teaspoon salt, pepper to taste. Stir until frothy,
then add i cup milk, stirring constantly until thick, then
add I cup grated cheese. Cook until cheese is melted.
Mrs. D. a. Lehman.
VIRGINIA CABBAGE
Usea pointed head of cabbage. Pull leaves apart but
do not cut from stalk at the end. Remove stalk from the
center. Mix ground ham or other cold meats with raw
eggs, season with salt, pepper, paprika, and Worcestershire
sauce. Place the mixture in the center of the cabbage, put
the leaves back in place. Put in muslin bag and boil for i
hour. Serve with White Sauce. Bess S. Parish.
BAKED CABBAGE WITH TOMATOES

Prepare as for Boiled Cabbage and cook with the cabbage
I
large green pepper cut rather fine. Boil iô minutes and
drain. Place cabbage and pepper in buttered baking dish.
Season with salt and pepper, and cover well- with Tomato
Sauce. Lift cabbage with a fork to be sure that the sauce
is well mixed with the cabbage. Cover top with buttered
bread crumbs and brown in oven. Mrs. D. B. Harvey.
STUFFED CABBAGE
I
Cabbage, 2 ounces fat salt pork and 2. ounces tender
beef, chopped fine, 2 tablespoons butter, 2 egg yolks, i tea-
spoon salt, I teaspoon parsley, i teaspoon minced onion, few
grains cayenne, i French roll. Soak cabbage i hour in cold
salted water. Cook in boiling water until thoroughly
wilted, about 15 minutes. Drain and cool; unfold leaf by
VEGETABLES 69
leaf, until the heart is reached. Remove the center and

chop the tender leaves removed. Soak the roll in milk and
•press dry. Beat the egg and bread together, add the
creamed butter and mix with the meat, chopped cabbage
and seasoning. Form into a ball and place in the cabbage
head. Refold the leaves and bake three to four hours,
basting with butter and water. Serve on a round hot
platter with the gravy from the pan.
CABBAGE ROLLS
Cabbage leaves may be stuffed with boiled rice or meat
mixture,roll and tie. Boil until tender and serve with
Tomato Sauce.
SAUER KRAUT
The outside leaves of cabbage should be removed, the
core cut crosswise several times and shredded very finely
with the rest of the cabbage. Either summer grown or fall
cabbage may be used. Immediately pack into a barrel,
keg or tub, which is perfectly clean, or into an earthenware
crock holding four or five gallons. The smaller containers
are recommended for household use. If a wooden container
is used line bottom and sides with large outer leaves of
cabbage as it is being filled. While packing distribute salt

as uniformly as possible, using i pound of salt to 40 pounds
of cabbage. Sprinkle a little salt in the container and put
in a layer of three or four inches of shredded cabbage and
pack down gently with a wooden potato "masher. Repeat

with salt, cabbage and packing until the container is full or
the shredded cabbage is all used. Press the cabbage down
as tightly as possible and apply a cloth and then a glazed
plate or a board which will go inside the container. If
using a wooden cover select wood free from pitch, such as
basswood. On top of this cover place stones or other
weights (using flint or granite and avoiding the use of lime-
stone or sandstone.) These weights serve to force the brine
about the cover.
Allow fermentation to proceed for 10 days or 2 weeks,
if in a warm room. In the cellar or other cool place 3 to 5
weeks may be required. Skim off the film which forms

when fermentation and repeat this daily if necessary
starts,
to keep this film from becoming scum. When gas bubbles
cease to arise, if the container is tapped, the fermentation
is
complete. If there is a scum it should be removed. As a
final step pour melted paraffine over the brine until it forms
a layer from i to ^ inch thick to prevent the formation of the
scum which occurs if the weather is warm or the storage place
is not well cooled. This is not necessary unless the kraut is
to be kept a long time. The kraut may be used as soon as
the bubbles cease to arise. If scum forms and remains the
kraut will spoil. If desired kraut may be canned as soon as
bubbles cease to rise. —
U. S. Dept. of Agriculture.
CAULIFLOWER
This isa most delicious vegetable when properly cooked,
and vile when improperly cooked, which generally means
over-cooked. Remove all the large green leaves and cut off
the stalk. Soak (head down) in a pan of cold water to
which has been added i teaspoon of salt to each quart of
water and a teaspoon of vinegar. Let soak an hour or more
in order to draw out the insects hidden in the vegetable.
Rinse, drain and put on to cook in a large stewpan, stem
end down, and cover well with boiling water. Cook gently
with the cover off the pan. A large head will require a full
half hour, small heads from 20 to 25 minutes. The cauli-
flower begins to deteriorate the minute it begins to be over-
cooked. When tender drain, separate the flowerets. This
is ready for seasoning.
CREAMED CAULIFLOWER
Prepare cauliflower as above and mix with White Sauce
II, allowing i cup of sauce to i pint of cauliflower.
CAULIFLOWER WITH HOLLANDAISE

Prepare as for Creamed Cauliflower, using Hollandaise
Sauce instead of White Sauce.
VEGETABLES ji_
CAULIFLOWER SERVED WHOLE

Soak, wash and drain. Tie in thin cloth and cook whole
in salted water. Drain and serve whole with White Sauce
poured over it. Mrs. Fred Baumer.
I CAULIFLOWER A LA HUNTINGTON
Prepare cauliflower as for boiled cauliflower, and cook
until soft. Separate in pieces and pour over the following
sauce:
HuxTiNGTON Sauce: Mix
ij teaspoons mustard, li
teaspoons salt, teaspoon powdered sugar, and \ teaspoon
i
paprika. /\dd yolks of 3 eggs slightly beaten, \ cup olive

oil, and ^ cup vinegar in which \ teaspoonful finely chopped
shallot has been infused 5 minutes. Cook over hot water
until mixture thickens. Remove from range and add |
tablespoon curry powder, 2 tablespoons melted butter, and
I
—
teaspoon finely chopped parsley. Boston Cooking School
Cook Book.
CAULIFLOWER AU GRATIN
Soak cauliflower in salted water i hour. Drain and
cook whole in salted water until tender, about 25 or 30
minutes. Drain and separate and arrange in a baking dish.
Pour over the following sauce, sprinkle with cracker crumbs
and bake until crumbs are brown.
Sauce: Melt 2 tablespoons butter, add 2 tablespoons
flour, ^ teaspoon salt, pepper to taste. Stir until frothy,
then add i cup milk, stirring constantly until boiling, then
add \ cup grated cheese. Cook until cheese is melted.
Mrs. D. a. Lehman.
HOT CAULIFLOWER SALAD
Cook until tender i head of cauliflower. Drain from the
salted water, break in pieces and marinate in the following
dressing:
Dressing: 4 Tablespoons olive oil or Mazola, 4 table-
spoons vinegar, i teaspoon sugar, i teaspoon salt, \ tea-
spoon paprika. Set on back of stove 5 minutes.
Mrs. M. S. Coleman.
p. E. 0. COOK BOOK
'
COOKED CELERY
Remove all leaves from the stalks, scrape off all rusted
spots, cut into inch pieces and put into cold water. Drain
and put on to cook in boiling water. Boil rapidly for 15
minutes, having the cover partly off. Drain; put back on
the stove with i tablespoon of butter and i teaspoon of salt
for each quart of celery. Cover and cook slowly for 15
minutes. Shake the pan frequently while celery is cooking.
Serve hot.
CREAMED CELERY
Prepare celery as above and cook 25 or 30 minutes.
Drain and season with White Sauce II, allowing i cup of
sauce to i
pint of celery.
CREAMED CARROTS
Wash, scrape and cut young carrots into ^ inch cubes.
Cover with boiling water and let stand 5 minutes. Drain
and cook in boiling salted water, to which has been added ^
tablespoon butter, until soft. Drain and add i cup White
Sauce II to each pint of cooked carrots. Simmer 5 minutes
and serve. Mrs. D. B. Harvev.
CARROTS, POULETTE SAUCE
Prepare and cook carrots as above and dress with the
following sauce:
Sauce: 3 Tablespoons butter, 3 tablespoons flour, i cup
chicken broth, and ^ cup cream. Season to taste with salt
and pepper, and just before serving add yolks of 2 eggs and
^ tablespoon of lemon juice. Mrs. D. B. Harvey.
GREEN CORN
This most delicious of summer vegetables is frequently
spoiled by over-cooking. If the corn is fresh and tender,
as it should be, 15 minutes is enough. If only a few ears
are cooked so that the water does not stop boiling, 10 min-
utes is sufficient. Wrap at once in a thick napkin and send
to the table covered, as the skin toughens if allowed to dry
while hot.
VEGETABLES 73
GREEN CORN OFF THE COB

Cut corn from the cob, being careful not to cut too
deeply. Scrape with the back of knife to press all the corn
from the hulls. Put- in saucepan with salt, pepper and but-
ter. Add enough milk to moisten well and cook from lo to
20 minutes.
CORN BALLS
Cup corn, 2 eggs, \ cup milk, \ cup flour, \
I
teaspoon
baking powder, salt to taste. Butter the poacher cups and
fill f full of the mixture; steam 30 minutes. Serve with
roast beef or fried ham. Mrs. D. B. Harvey.
CORN CUSTARD
6 Ears corn, ij cups hot milk, \ teaspoon salt, ^ teaspoon
sugar, I tablespoon butter, \ tablespoon flour, 2 eggs.
Melt the butter, mix well with the flour; add the milk
gradually, then the seasoning and corn, and last of all the
beaten eggs. Pour into a buttered baking dish and bake
in a moderate oven for half an hour.
Mrs. D. B. Harvey.
CORN AND CHEESE SOUFFLE
I
Tablespoon butter, i
tablespoon chopped green pep-
per, \ cup flour, 2 cups milk, i cup grated cheese, i cup
corn, 3 eggs, ^ teaspoon salt. Melt the butter and cook the
pepper thoroughly in it; make a sauce by adding the flour,
milk and cheese; add the corn, yolks of eggs and seasoning;
fold in the stiffly beaten whites; turn into a buttered baking
dish and bake in a moderate oven for 30 minutes.
Mrs. D. B. Harvey.
ESCALLOPED CORN
Corn, salt, pepper, butter and cracker or bread crumbs.
Arrange in a buttered baking dish in layers of corn, crumbs
and seasoning, having the last layer of crumbs. Bake until
brown on top.
CORN OYSTERS
Pint oysters, i can corn, salt, pepper, butter, milk,
I
cracker crumbs. Butter a baking;

^ dish. Put in a layer
^ of
(6)
74 P' E, 0. COOK BOOK
corn than a layer of oysters, salt, pepper and butter. Repeat

until all I'ngredients are used. Put a layer of crumbs on top,
sprinkle with bits of butter, and add milk until nearly
covered. Bake in a fairly hot oven. .
Mrs. G. T. Gaskins.
SUCCOTASH
5 Ears of corn, i pint green Lima beans, i tablespoon
butter, J teaspoon salt, dash of pepper, i cup cream. Cut
corn from the cob, add to the beans the last 15 minutes of
cooking. The mixture should be cooked nearly dry. Add
butter, seasoning and cream, and simmer 10 minutes.
STUFFED CUCUMBER
Cut cucumbers in half lengthwise, scoop out the seeds
and fill the hollow with a mixture of cold chopped meat,
about f of a cup, J cup fine stale bread crumbs, J cup milk,
2 tablespoons butter, white i egg, salt, few grains cayenne, a
little nutmeg. Lay in a pan with enough butter to keep
from sticking. Simmer till the juice flows freely, then add
a little good broth, and boil gently till very tender. Lift the
slices carefully. Reduce the juice to just enough to cover,
and pour over the cooked cucumber.
STUFFED EGG PLANT
I
Egg plant, I
cup bread crumbs, 2 tablespoons
fine
chopped onion, i
tablespoon melted butter, i egg beaten, i
saltspoon salt, i
saltspoon pepper, i
large can Underwood
Deviled Ham. Cut the egg plant into halves lengthwise
without peeling. Cook about fifteen minutes. Remove
the pulp. Chop and mix with bread crumbs, tongue and
onion, melted butter, egg and seasoning. Fill the halves of
the egg plant with this mixture, cover with buttered crumbs
and bake about 25 minutes. Can be baked in casserole
instead of halves. Mrs. G. T. Gaskins.
BAKED EGG PLANT
Pare, sliceand put inside of egg plant in salt water and
boil till tender. Drain and mash. Add yolk of i egg, salt.
VEGETABLES 75
butter, I
cup of bread crumbs, a little milk and beaten white
of two eggs. Bake 45 minutes. Mrs. Fred Baumer.
FRIED EGG PLANT

Cut the vegetable in slices half an inch thick and pare.
Sprinkle with salt and pile them upon one another; put a
plate with a weight on top. Let them rest an hour, then
remove weight and plate. Add i tablespoon water, ^ table-
spoon salt, and ^ teaspoon pepper to an egg. Beat well.
Dip the slices of egg plant in the egg, then in dried bread
crumbs. Fry in deep fat.
ESCALLOPED EGG PLANT

Pare an egg plant and cut in f-inch cubes. Cook in a
small quantity of boiling water until soft, then drain. Cook
two tablespoons butter with J onion, finely chopped, until
yellow, add f tablespoon finely chopped parsley and egg
plant. Turn into a buttered baking dish. Cover with
buttered crumbs and bake until crumbs are brown.
ENDIVE I
Cut fine. potato and mash; mix while hot with

Boil i
endivê, season with salt and pepper. Heat 2 tablespoons

of bacon fryings, add 2 tablespoons vinegar and pour over
the potato and endive.
Mrs. Fred Baumer.
ENDIVE II
Cut endive fine. Slice i onion fine and brown in 2 table-
spoons bacon fryings; add i tablespoon of flour but do not
brown. Add i cup milk and cook until thick, stirring con-
stantly, then add 2 tablespoons vinegar. Mix i hot
mashed potato, and i chopped hard boiled egg, and the cut
endive. Pour the hot sauce over it and serve.
Mrs. Fred Baumer.
GREENS FOR IRON
The green leaves of spinach contain iron and vitamines.
Their importance cannot be over-emphasized in the diet,
by those who value health. So kindly do most stomachs
take to them that greens are among the foods for invaHds
and strained spinach water is the first food besides milk
given to tiny babies.
Take care in the cooking. Unless your family is trained,
choose the mild-flavored greens, such as Swiss Chard.
Always cook the greens in steam if you appreciate their food
value, or boil them down until no water need be discarded.
They should be watched carefully and when tender should
be seasoned and eaten at once. The cook is often the cause
for her family's dislike for greens. If they cook on, they
develop a strong, disagreeable flavor instead of the delicate
one they should have.
Don't fail to teach the children to relish the green leaf
vegetables, so valuable for their health-giving elements.
Miss Wright, Home Adviser.
GREENS
The most common greens, both cultivated and wild, are
cabbage leaves, water
as follows: Swiss chard, kale, Chinese
cress, endive, turnip tops, spinach, beet tops, dandelion,
mustard, pepper cress, lamb's quarter, sour dock, smart
weed, purslane, pokeweed sprouts, milkweed.
SPINACH
Spinach should be cut when young and tender. Care-
fully pick over and wash in several waters to be sure that it
is free from all sand. Put into kettle with \ cup boiling
water, cover and let steam for 25 minutes. Remove cover
and cook down, turning often. Chop fine and reheat
let
with pepper and butter. Mound on a serving dish
salt,
and garnish with hard boiled eggs.
SPINACH
Wash well, boil in salted water until tender, drain and
chop fine. Brown flour in meat fryings, add spinach and a
little water. Season with salt, pepper and nutmeg.
Mrs. Fred Baumer.
VEGETABLES 77
SPINACH WITH CREAM

2 Cups cooked spinach, 2 tablespoons butter, i table-
spoon flour, I
teaspoon salt, ^ teaspoon pepper, i cup
scalded cream. Mince the spinach. Put the butter in a
pan on the fire; when hot, add the flour and stir until
smooth, then add the minced spinach and salt and pepper.
Cook 5 minutes; then add cream, and cook 3 minutes more.
Mrs. D. B. Harvey.
SPINACH WITH EGGS
Wash the spinach and steam until tender. Chop fine,
put over with a large tablespoon of butter, a little sugar,
fire
salt and pepper to taste. Turn into a deep dish, cover with
dressing made with yolks of 4 hard boiled eggs rubbed'to a
paste with a teaspoon of melted butter, one of cream and
lastly I
tablespoon of lemon juice. Spread the dressing
over the spinach, garnish with the whites of the eggs.
SPINACH LOAF
Mix i^ cups of cooked and chopped spinach, i cup bread
crumbs, i well beaten egg, ^ cup grated cheese, i tablespoon
lemon juice, i teaspoon salt, and | teaspoon pepper. Pour
into a greased baking dish and steam over boiling water, or
bake in oven 25 minutes. Serve with Tomato Sauce I.
SWISS CHARD
When tender, chard may be cooked like spinach. If the
midribs are large, strip the green leaves off and cook like
spinach, but cook the ribs as asparagus.
DANDELIONS
Gather only the freshly grown plants; best when the dew
is on them. The whole plant, after thorough washing, may
be cooked till tender, drained, chopped fine, seasoned with
salt, vinegar and a liberal amount of butter. Those who
think it bitter may use half spinach or beet, or sorrel, in
which case the dandelion should be partly cooked before the
more succulent plant is added.
KALE
may be cooked as spinach, or as cabbage, or as
Kale
Cabbage with Pork.
KOHL-RABI
Kohl-rabi should be used when it has a diameter of 2 or
3 inches. As it becomes large
becomes tough and fibrous.
it
Wash and pare the vegetable and cut in ^ inch cubes. Put
into boiling salted water and boil, with the cover partly off
the pan, until tender. This will take about 30 minutes.
Pour off the water and season with butter, salt, and pepper.
Kohl-rabi may also be served with White Sauce II.
KOHL-RABI AU GRATIN
Kohl-rabi is delicious cooked in this way: Pare, cut in
|-inch dice and cook till tender. Pour into a buttered bak-
ing dish, season with salt and pepper, and pour over it a
cream sauce made in the following manner: Melt 2 table-
spoons of butter, add 2 tablespoons flour, salt and pepper to
taste. Add i cup of milk and cook until thick, stirring all
the time. Add j cup grated cheese, stir until melted and
pour sauce over kohl-rabi in baking dish. Melt i table-
spoon butter in small pan, add ^ cup toasted bread crumbs,
stir until thoroughly mixed, then place on top of other
ingredients, put in the oven and brown.

Mrs. D. B. Harvey.
DUTCH LETTUCE
Wâsh carefully 2 heads of lettuce, separate the leaves and
tear each leaf into about three pieces. Cut a quarter of a
pound of ham or bacon into dice and fry until brown; while
hot add 2 tablespoons of vinegar; beat one egg till light, add
2 tablespoons of sour cream and stir into the ham. Stir
this over the fire until it thickens and pour it while hot over
the lettuce. Mix carefully with a fork and serve immediate-
ly. Mrs. D. B. Harvey.
TO KEEP LETTUCE FRESH
Lettuce is useid principally uncooked, either by itself or
in combination with other food as salads. To be palatable
VEGETABLES 79
It must be crisp and fresh. The best way to keep it fresh

is to have a small pail with a tight lid. Put lettuce in the
pail, sprinkle W'.^^h cold water, put the lid on tight and set
in icebox. It may also be wrapped in paper.
BOILED ONIONS
Put onions in cold water and remove skins while under
water. Put on to cook in boiling water; boil 5 minutes,
drain and again cover with boiling water which has been
salted. If the onions are very strong change the water
twice while cooking, cook from 45 to 60 minutes. When
tender, drain, add a little milk, simmer 5 minutes, season
with salt, pepper and butter.
CREAMED ONIONS
Cook as Boiled Onions, drain and add White Sauce II
until covered. Simmer 5 minutes and serve.
ESCALLOPED ONIONS
Cut Boiled Onions in quarters. Put in a buttered bak-
ing dish, cover with White Sauce II, sprinkle with buttered
crumbs, and brown in oven. J Cup of cheese may be added
to the White Sauce if desired. Mrs. D. B. Harvey.
STUFFED ONIONS
Boil onions in salted water whole, drain and make an
opening in center with fork and fill with little dices of bread
which have been fried in butter to a golden brown. Pour
some of the fried butter over them and sprinkle minced
parsley over top.
Miss Lena May Sherman, Chicago, III.
FRIED ONIONS
Remove skins from onions, put on in boiling salted water,
cook for 15 minutes and drain. Put ij tablespoons butter
in hot frying pan, add the onions and fry until well browned,
stirring often to prevent sticking. Sprinkle with salt and
pepper i minute before taking from the fire.
8o P. E. 0. COOK BOOK
FRENCH FRIED ONIONS

Peel onions, cut in j inch slices and separate into rings.
Dip in milk, then in flour and fry in deep fat. Drain on
brown paper and sprinkle with salt. Nice for garnishing.
STUFFED ONIONS
Parboil onions whole lo minutes. Turn upside down to
cool. Take out part of the center. with equal parts
Fill
finely chopped cooked meat, stale bread crumbs, and the

finely chopped onion which was removed, seasoned with
salt, pepper, and enough cream or melted butter mix well.
Place in buttered pan, sprinkle with buttered crumbs and
bake in moderate oven till onions are soft.
Mrs. D. B. Harvey.
GREEN PEPPERS IN MEXICAN STYLE
Put your green peppers on an iron plate and set over the
fire, being careful not to burn; but they must be scorched;
let them stand in cold water for an hour after the scorching
and the outer skin will then peel off readily; split peppers
up the side and remove the seeds. Make a batter of 2 eggs,
a teaspoon of salt, a tablespoon of sweet cream, and flour
enough to make a batter; dip each pepper in the batter and
fry in boiling fat; they will fry a nice golden brown and
should be eaten immediately. Mrs. G. T. Gaskins.
STUFFED GREEN PEPPERS WITH BROWN SAUCE
Cut a slice from the stem end of each pepper, remove the
seeds and parboil 15 minutes. Cook an onion, finely chop-
ped, in butter until slightly brown and add 4 tablespoons
chopped mushrooms and the same amount of lean ham,
finely chopped; cook for i
minute, then add J cup of brown
sauce and 3 tablespoons of bread crumbs. Let the mixture
cool, sprinkle the peppers with salt, and fill with the mixture;
cover with buttered bread crumbs and bake 10 minutes.
Mrs. G. T. Gaskins.
STUFFED GREEN PEPPERS
Cut a slice from the stem end of each pepper, remove the
seeds and parboil 10 minutes. Place peppers upright in
VEGETABLES 8i
baking pan. Into medium sized peppers put 2 teaspoons of

uncooked and a piece of butter the size of a hickory
rice, salt
nut. Fill the pepper with tomatoes which have been peeled
and mashed. Take the slice from the top of pepper, cut out
the stem and put pieces in the pan around the upright
peppers; add some of the mashed tomato and water enough
to come half way up on the peppers. Bake 45 minutes in a
moderate oven. Mrs. D. B. Harvey.
OTHER FILLINGS FOR PEPPERS

1. Soak in water bread crumbs sufficient to make i
pint when the water is pressed out; mix with teaspoon i
salt,pepper to taste, | teaspoon finely pulverized sage, |

teaspoon minced parsley, \ teaspoon minced onion, 2 table-
spoons melted butter, i egg; Fill peppers and pour over
them I cup White Sauce II, thinned with i cup white stock.
Bake 45 to 50 minutes.
2. I
Cup cooked
rice, 2 tablespoons finely cut bacon, i
tablespoon finely cut onion, i hard-boiled egg, i raw egg,
1
teaspoon salt, ^teaspoon paprika. Put bacon in frying
pan, add onion and brown, add rice, the hard-boiled egg,
chopped fine, and heat through. Remove from the fire and
add the well-beaten raw egg, salt and paprika. Mix well,
fill peppers, dust top with bread crumbs, place in
deep dish,
and bake in hot oven 30 minutes. Macaroni may be used
instead of rice.
3. Tomatoes stewed till tender, thickened with fine
cracker crum.bs and nicely seasoned with salt, pepper and a
dash ot lemon juice make a good filling.
4. Peppers may be filled with well seasoned chopped
meat, with or without the addition of bread crumbs or
boiled rice.
PIMENTO ROAST
3 Canned pimentos, \ pound cream or cottage cheese,
2 cups cooked lima beans, bread crumbs, butter and water.
Chop the first 3 ingredients; mix thoroughly and add bread
crumbs until the mixture is stiff enough to form a roll.
Brown in the oven, basting occasionally with butter and

water. Mrs. D. B. Harvey.
FRIED PARSNIPS
Scrape and slice lengthwise;, boil till tender, drain and
season with salt and pepper; dip first in melted butter, then
in flour and dust with sugar. Put i tablespoons of drippings
into a frying pan; when hot put in the parsnips and fry
brown. Serve with pork.
STEWED PARSNIPS
Scrape and slice crosswise about § inch thick; have a
saucepan ready with a half pint of hot'water and a table-
spoon of butter; add the parsnips, season with salt and
pepper, cover closely, and stew until the water is cooked
away, stirring occasionally to prevent burning. When done
the parsnips will be of a creamy, light brown color.
BOILED PEAS WITH BUTTER

Put peas on to cook in boiling water. When water
comes to a boil again, draw peas back where the water will
bubble gently. Peas should always be boiled slowly, and
with the cover partially off the pan. It is impossible to
give the ex:act time of cooking this vegetable, since so much
depends on the maturity of the peas, the length of time
they have been picked, etc. Young, tender peas will
generally cook in 20 or 30 minutes, and the seasoning should
be added while they are still firm and crisp. If the peas are
cooked until the green color is destroyed they are overdone
and their delicate flavor is spoiled. Add i teaspoon of salt
the last 15 minutes of cooking. There should be very little
water left. Add 2 tablespoons of butter, and if the peas
are not the sweet kind, add i teaspoon of sugar. Let sim-
mer a little longer and serve.
CREAMED PEAS
Cook as for Boiled Peas and serve with White Sauce II,
allowing i
cup of sauce to i pint of peas.
VEGETABLES 83
GREEN PEA SOUFFLE

I
J Tablespoons bi?,tter, ij tablespoons flour, \ teaspoon
salt, I
cup milk, | teaspoon pepper, 3 egg yolks, \ teaspoon
grated onion or i teaspoon chopped mint, 3 egg whites
stiflly beaten, i pint cooked green peas or i can. Make a
white sauce of the first four ingredients. Mash the peas
and add with the yolks and seasoning to the sauce. Fold in
the egg whites and pour into a greased baking dish. Set in
a pan of warm water and bake in a slow oven till firm. Do
not allow water in pan to boil. Mrs. D. B. Harvey.
PEAS AND CARROTS
Cook peas until tender in boiling salted water and drain.
Cook diced carrots till tender, drain and save water in which
they are cooked. Make a sauce with 2 tablespoons butter,
2 tablespoons flour, i cup of liquor in which carrots were
cooked, I tablespoon vinegar, i tablespoon sugar. Cook
until thick and pour over carrots and peas mixed.
Bess S. Parish.
PEAS IN TURNIP SHELLS
Select turnips of even size, peel and scoop out centers.
Drop in boiling salted water and cook until tender. Lift
out carefully, drain, and fill with French peas. Pour over
peas a rich white sauce, garnish and serve.
PEA TIMBALES
Drain and rinse one can of peas, and rub through a sieve.
To I cup mashed peas add 2 well beaten eggs, 2 tablespoons
melted butter, | teaspoon salt, J teaspoon pepper, a few
grains cayenne and a few drops onion juice. Turn into
buttered moulds, set in pan of hot water, cover with oiled
paper, and bake until firm. Serve with i cup White Sauc^
to which is added \ cup canned peas drained and rinsed.
POTAT9ES AU GRATIN
Boil potatoes, peel either before or after boiling. Left-
over potatoes may be used. Dice them. Grease a pan,
put in a layer of potatoes, sprinkle with salt and pepper.
moisten with White Sauce, add a layer of freshly diced

American cheese, then tiny bits of butter. Add another
layer of potatoes, seasoning, sauce, cheese, and bits of
butter. Sprinkle cracker crumbs over top layer, add a few
more bits of butter and place in the oven until top is brown-
ed. These may be baked in ramekins.
Mrs. Fred Baumer.
BAKED POTATOES WITH PIMENTOS
Bake the potatoes and when done scoop out the contents.
Mash thoroughly, season with salt,pepper, paprika, butter
and a little hot milk, then add chopped pimentos. Put
back into shells, sprinkle with crumbs and cheese, and
brown in oven. Bess S. Parish.
BAKED STUFFED POTATOES
Bake medium sized potatoes until done. Cut open,
take the inside out, put in butter, salt, pepper, hot milk, and
I
cup of grated cheese. Put back in shells and sprinkle top
with cheese. Brown in oven. Mrs. D. A. Lehman.
POTATO BALLS
Mash potatoes and season the same as for mashed
potatoes. Make
into balls a little larger than a walnut, roll
in egg, then in cracker crumbs and fry in deep fat until
brown. Mrs. G. O. Proffitt.
HOT POTATO SALAD
Boil potatoes with jackets on. Peel while warm. Dice,
add salt, pepper, chopped celery and a little minced onion.
Dice bacon and fry brown, add ^ cup vinegar (diluted if
necessary). Pour hot over potato mixture. Add hard
cooked eggs if you like. Serve hot.
Mrs. Fred Baumer.
CREAMED POTATOES
Peel potatoes and cut in J-inch dice. Put on to cook in
boiling salted water. Boil 15 minutes and drain. Put
back in pan with i cup White Sauce II to 2 cups potatoes,
add pepper and more salt if necessary. Simmer 10 minutes.
Mrs. D. B. Harvey.
VEGETABLES 85
CHEESE AND POTATO CROQUETTES

I
Cup cottage cheese, 2 tablespoons chopped parsley, i
tablespoon chopped green pepper, \ teaspoon soda, | tea-
spoon salt, dash of cayenne, dash of paprika. Mix these
ingredients very thoroughly and form into small rolls.
Then imbed the rolls in mashed potatoes which have been
seasoned with salt and pepper, forming a larger roll of each.
Roll the finished croquettes in egg and bread crumbs and
fry in deep fat. Mrs. D. B. Harvey.
MASHED POTATOES IN CASSEROLE

To a quart of mashed potatoes add i egg, | cup cream
or milk, a little butter, salt, pepper. Beat all together and
place in a well buttered casserole. Chop or cut very fine i
medium sized onion and sprinkle over top of potatoes. On
top of that place small pieces of butter and bake for \ hour.
When ready to serve sprinkle minced parsley over the top.
Miss Lena May Sherman, Chicago, 111. .
SURPRISE POTATOES
4 Cups mashed potatoes, \ cup cold meat, J teaspoon
salt, \ teaspoon nutmeg, dash of pepper, dash of paprika,
I
tablespoon onion juice, 2 tablespoons chopped parsley,
I
egg, breadcrumbs. Add salt, pepper, paprika, onion juice
and half the parsley to the mashed potatoes; mix well and
if too dry add a little cold milk. The meat is put through
the food chopper; add the rest of the parsley, a little salt
and pepper; mix well. Take a spoonful of potatoes, flatten
out, then lay a teaspoon of meat in the center. Put the
potatoes around the meat, then form into roll about 3 inches
long, being sure that the meat is all covered. Roll in crumbs
then in beaten egg, then in crumbs again. Fry in deep fat.
POTATO CAKES
Grate 4 large raw potatoes, add a little salt, 3 eggs, i
tablespoon flour, \ teaspoon baking powder. Make into
cakes and fry in deep fat. .
Mrs. Carrie Morris.
POTATO OYSTER PATS

Peel and boil potatoes and mash line, salt to taste, add
piece of butter the size of an egg, and 4 tablespoons sweet
cream. Beat lightly; when cold work into pats, putting 2
oysters into each. Dip in beaten eggs, roll in cracker
crumbs; put butter on the top of each and bake a light
brown in a quick oven. Mrs. D. B. Harvey.
POTATO RISSOLES
and mash a few potatoes, add a little finely chopped
Boil
ham, season with salt and pepper and roll into small balls.
Dip into beaten egg, then in bread crumbs and fry in deep
fat until brown.
ESCALLOPED POTATOES, RAW

Peel potatoes, cut in ^-inch dice; place a layer in bottom
of buttered casserole, season with salt, pepper, bits of butter,
and a sprinkle of flour. Repeat layers until casserole is full,
using plenty of butter. Place bits of butter on top. Pour
milk over potatoes until they are almost covered. Bake ô
minutes, or until tender. Mrs. D. B. Harvey.
POTATO DUMPLINGS FOR SOUP

6 Medium sized potatoes boiled and mashed fine with i
large tablespoon of butter; 4 eggs broken into potatoes and
all beaten together until very light; about i tablespoon
flour, just enough to keep batter together. Drop from side
of spoon in pear shape into boiling soup and cook 3 minutes.
Should be as light as feathers.
LOBSCOTT
Pare and cut onions in thin slices. Pare and cut
potatoes in J-inch dice. There should be i pint of each.
Put onions on to cook in boiling water, and cook 1 5 minutes ;
drain, put back on stove, add the potatoes, cover with boil-
ing water and cook 15 minutes longer, adding i teaspoon of
salt. Drain and add 2 cups White Sauce II.
Mrs. Odelphia Harvey, Galesburg, 111.
VEGEfABLES 87
COTTAGE PIE
1 Pound beef, i medium sized carrot, i medium turnip,
I
tablespoon chopped onion, | teaspoon salt, \ teaspoon
pepper, i tablespoon butter, 2 tablespoons flour, ^ cup meat
stock, I cup milk or vegetable stock, i egg. Simmer meat
until tender. Cut carrot and turnip in cubes, cook until
tender in little water. Save water. Melt fat, add flour and
onion and cook until slightly browned. Add stock and milk,
cook until thick, remove from fire and stir in egg yolk. Add
to meat; cook and mash potatoes, add salt, pepper and
beaten egg white. Line baking dish with thick layer of
potato, pour in meat mixture, cover with mashed potato.
Bake until brown.
POTATOES FOR GARNISHING (Duchess Potatoes)
2 Cups hot potato,
3 tablespoons butter, J teaspoon salt,
yolks of 3 eggs. Press the potatoes through a potato ricer,
add the butter, the salt, and the yolks of eggs slightly
beaten. Put the mixture into a pastry bag and press out
in the desired shape on a buttered pan. Brown in the oven.
Remove with a spatula or broad-bladed knife and use as a
garnish for meat or fish. Miss Emma Wright.
POTATO MARBLES
Wash and peel potatoes. Cut into balls, using a French
vegetable cutter. Soak 15 minutes in cold water; take from
water and dry between towels. Fry in deep fat, drain and
sprinkle with salt. Use for garnishing.
POTATO RIBBONS
Wash and pare large, long potatoes. Cut round and
round as if paring an apple. Soak in salt water for an hour,
drain, dry between towels, and fry in deep fat; drain and
sprinkle with salt. Use for garnishing.
Mrs. D. B. Harvey.
HOW TO USE SMALL POTATOES
Wash small potatoes and cook with the jackets on.
Pare, brown in butter, and season with salt and pepper.
SWEET POTATO CROQUETTES

^ Cup hot milk, 2 tablespoons butter, \ cup sugar, more
or less as the potato requires, beaten into i pint smoothly
mashed sweet potato. Beat i egg very light and beat into
the mixture; add i
teaspoon salt, and enough cracker
crumbs to make it stiff enough to form into croquettes.
Roll in beaten egg, then in cracker crumbs and fry.
Bess S. Parish.
SWEET POTATO CROQUETTES
and mash about 6 good sized sweet potatoes.
Boil, peel
Add pepper and \ cup milk or cream. Mold into small
salt,
cones, place in a pan, pour melted butter over them and
bake brown in the oven. Mrs. D. B. H'arvev.
CANDIED SWEET POTATOES
Boil, pareand slice sweet potatoes lengthwise. Place
in a buttered baking dish; butter each slice and sprinkle
well with sugar. Add \ cup water and cook until syrup is
candied and the potatoes are brown.
Mrs. D. a. Lehman.
SWEET POTATOES WITH MARSHMALLOW^S
Sweet potatoes may be prepared as above and when
almost ready to serve place marshmallows on each slice;
put back into oven until marshmallows are soft and brown-
ed. Not quite so much sugar is needed.
Or, cook and mash sweet potatoes, and season with salt,
pepper and butter. Add a little milk and beat until light.
Put into a buttered casserole, place marshmallows on top
and brown in the oven.
SALSIFY OR VEGETABLE OYSTER
Scrape, slice crosswise in ^-inch slices, and drop into cold
water at once so salsify will not turn dark. Drain; cover
with boiling water, boil slowly 45 minutes, drain and cover
with I
cup White Sauce II. Simmer
5 minutes and serve.
The creamedsalsify may be turned into a baking dish
covered with buttered crumbs and browned in the oven.
VEGETABLES 89
SALSIFY CROQUETTES
I
Quart boiled and mashed salsify, 2 eggs, i tablespoon
melted butter, i teaspoon salt, a little pepper, i cup flour,
I
teaspoon baking powder. Add the well beaten eggs to
the mashed salsify, add salt, pepper and melted butter and
flour sifted with baking powder. Mix all well together and
drop a tablespoon at a time in deep fat.
OTHER WAYS OF USING SALSIFY
Salsify makes good mock oyster soup. It may also be
escalloped as oysters with cracker crumbs, salt, pepper and
butter.
SQUASH
Cut squash in halves and take out seeds.Put in a drip-
ping pan with the skin side down and cook oven until
in the
tender. In this way all the hard work of cutting up the
squash avoided. When tender scrape the pulp out of the
is
shell. No water is used in cooking this way, so there is no

need of cooking it down, which is such a slow process.
FRIED SUMMER SQUASH

Cut a tender squash into slices a little less than ^ inch
thick and dip into well beaten egg which has been salted and
peppered, then into cracker crumbs which have had salt and
pepper added. Fry in plenty of fat very slowly. Serve
with fresh stewed or ripe fried tomatoes.
ENGLISH RICE
i Cup cup pecans, J cup cooked tomatoes, i salt-
rice, \
spoon salt, dash of pepper. Wash, boil and drain rice;
strain the tomatoes and add to them the seasoning. Put a
layer of rice in the bottom of a baking dish, then a layer of
nuts, then rice, then nuts again until the entire quantity is
used, making the last layer of rice. Pour the tomatoes
over this and bake in a moderate oven 30 minutes.
Mrs. b. B. Harvey.
(7)
PORTO RICAN RICE

Cut about an inch and a half cube of salt pork into small
cubes and fry out. Into this fat put ^ cup of dry washed
rice and stir until thoroughly mixed with grease and hot
through, then cut up a medium sized tomato and small
onion into this. Season with salt and pepper. Cover with
hot water and cook until almost dry.
RICE AND PINEAPPLE
I
Cup rice, 2 cups boiling water, i
teaspoon salt, i can
pineapple. Wash
rice, drain, and add to boiling water "and
salt and steam | hour. Add juice from pineapple and steam
15 minutes longer. Remove from fire, add pineapple cut in
small pieces. Serve hot or cold, with or without cream.
RICE FAN-TAN
Cook J cup of well washed rice in i pint of milk until
very soft. Stir in a heaping tablespoon of sugar and i well-
beaten egg and remove at once from the fire. Mix in ^ cup
—
of assorted candied fruits cherries, apricots, and pine-
—
apples and turn into a shallow, well-buttered pan to cool.
When firm cut into strips about i| inches wide and 3 inches
long; dip in egg and bread crumbs and brown delicately .on
both sides in butter. Drain, dust with powdered sugar and
serve hot.
BAKED STUFFED TOMATOES
Take medium sized tomatoes, wash and wipe dry, scoop
out inside and add cracker crumbs, lots of butter, salt and
pepper. Refill shells with mixture and put tops on with
toothpicks. Bake in hot oven 10 minutes.
Mrs. W. V. Rath bone.
BAKED RIPE TOMATOES
Scald and peel the number of tomatoes needed, scooping
out a small tablespoon of the center to make room for the
filling. Butter a casserole, placing tomatoes in and scatter
pieces taken out of centers around the tomatoes to help
form a liquid. For each tomato use i level teaspoon of
VEGETABLES 91
sugar (for medium

sized tomatoes), salt and pepper to
taste. the rest of space heaping with cracker or toast
Fill
crumbs and place a piece of butter on the top of each. Add
a little hot water in pan and bake in rather hot oven J hour.
TOMATO CROQUETTES
1
Quart can of tomatoes, i medium sized onion, 8 spice
cloves; boil together 20 minutes and strain through colan-
der. Add 1
1 tea'-poons salt, \ teaspoon pepper, i table-
spoon sugar. Melt 4 tablespoons of butter and add | cup
of cornstarch, and blend to a paste. Add the tomato
gradually, cook until it is very stiff, stirring constantly.
Cool and add i egg well beaten; pour into pan and let set
until cold. Cut in squares, roll in beaten egg and cracker
crumbs and fry brown in skillet of fairly deep fat.
Mrs. G. T. Gaskins.
FRIED GREEN TOMATOES
Slice green tomatoes, soak in salt water 2 hours, then dip
in batter made of flour, egg and water. Fry in fat".
Mrs. p. S. Parish.
SPAGHETTI AND TOMATOES
2 Onions, 2 green peppers, 2 tablespoons butter, 2 table-
spoons flour, i\ cups strained tomatoes, i cup spaghetti
cooked tender in 2 quarts of boiling salted water. Chop
onions and 'peppers, brown in butter, then add flour, then
tomatoes, stirring constantly. Add spaghetti and simmer
10 minutes and serve. Mrs. D. B. Harvey.
SPAGHETTI ITALIAN STYLE

Put a package of spaghetti in boiling water and boil till
tender and drain, f Pound American cheese (cream)
grated, i can Campbell's tomato soup. Melt 2 tablespoons
butter and fry i medium sized onion till brown. Into a
greased baking dish put a layer of spaghetti, cover with the
tomato soup, cheese, onion, salt, pepper and dash of cayenne.
Continue in layers until all ingredients have been used.
92 p. E. 0. COO A" BOOK
Pour In whole milk until it comes to the top when pressed
down with a fork. Bake slowly i hour or longer.

Mrs. C. E. Combe.
SPAGHETTI ITALIAN STYLE

Cook spaghetti in salt water until tender, pour in colan-
der, drain well, and let cold water run over it well. Cook a
pot roast. To the liquor add i can of tomato paste, green
peppers and onions chopped fine; cook several hours or
until tender. Pour this tomato sauce over spaghetti and
grate \ pound of Italian cheese and sprinkle over all.

'
CREAMED TOMATOES— FRIED
Pare medium sized tomatoes, cut in half, roll in flour, fry
in hot butter till nice brown. Lift into a dish and sprinkle
with salt and pepper. Thicken butter in frying pan with i
tablespoon flour, add teacup of rich sweet milk, boil till
thick and pour over tomatoes. Mrs. D. B. Harvey.
TOMATO RAREBIT
2
Tablespoons butter, 2 tablespoons flour, f cup milk,
f cup tomatoes, strained, \ teaspoon soda, i pound cheese,
2 eggs beaten, salt, mustard and pepper. Cook the butter
and flour together, add the milk, and as soon as the mixture
thickens add the tomatoes and soda; then add the cheese,
eggs and seasoning. Serve hot on toast or crapkers.
STUFFED TOMATOES
Cut a thin slice from the stem end of 8 tomatoes, and
with a spoon scoop out the juice and pulp. Put a table-
spoon of butter in a frying pan over the fire, and when
melted add a scant tablespoon of flour. Stir quickly, add
I cup of stock, and as soon as it boils up add \ cup of finely
chopped veal, salt and pepper to taste, ^ cup of dried bread
crumbs and a teaspoon of grated onion. Remove from the
fire immediately, and add the pulp and juice of the tomatoes.
Fill the tomatoeis with this mixture and bake slowly tor 20
VEGETABLES 93
or 30 minutes. Decorate the dish with parsley and serve

hot. Mrs. D. B. Harvey.
BAKED MACARONI WITH CHEESE
I
Cup broken macaroni, 2
quarts boihng salted water, i
pint White Sauce II, i cup grated cheese, i cup buttered
bread crumbs. Cook the macaroni in the water for 20 to
30 minutes; drain and blanch with cold water. Put the
macaroni in a casserole in layers, covering each with cream
sauce and grated cheese and making the top, layer of bread
'
crumbs. If rnacaroni is not salted enough add a little to
each layer and also a little cayenne. Bake in the oven until
crumbs are brown. Mrs. D. B. Harvey.
TURNIPS
This vegetable is generally spoiled by overcooking. The
flat, white summer turnip, when sliced, will cook in 30
minutes. If the cooking is prolonged beyond this time, the
vegetable grows dark in color and strong irT flavor. The
winter turnips require from 45 to 60 minutes.
'When tender, drain well, put back on the stove and sea-
son with salt, pepper and butter. They may be mashed and
seasoned with salt, pepper, butter and beaten light with a
little cream. Another way to dress turnips is with cream
sauce, allowing i cup of sauce to i pint of turnips.
SOUTHERN FRIED APPLES
Put a rounding tablespoontul of butter or pork drippings
in ahot skillet. Then fill the skillet with sliced firm apples,
not peeled, and pour over them i cup of sugar and 2 table-
spoons oi water. Cover and cook until heated through and
beginning to soften, then remove the cover and turn the
apples gently, occasionally, until done. They should be
slightlv brown and have a waxv syrup.
Mrs. D. B. McGehee.
SALADS
CUCUMBER AND PINEAPPLE ASPIC
Juice of 4 lemons, juice from i small can pineapple, l\
teaspoons hot water, i cup sugar. Heat all together and
add 2^ teaspoons gelatine which has been dissolved in | cup
cold water; 4 slices pineapple, 2 medium size cucumbers,
all cut fine, add few drops green coloring. Mix all together
and put in molds. Serve with mayonnaise.
Mrs. Schoeman, St. Louis, Mo.
FRUIT SALAD
For each cup of diced pineapple use \ cup nut meats,
^ cup marshmallows cut in pieces, and | cup chopped dates.
Use a boiled salad dressing, substituting pineapple and
lemon juice for the liquid in making. Ruby Rice.
PINEAPPLE SALAD
Drain juice from small can pineapple; add hot water to
make 2 cups; add i cup sugar and let come to a boil. Dis-
solve I tablespoon gelatine in ^ cup cold water and add to
juices; cool and pour over sliced pineapple; add 4 small
sweet pickles chopped and i cup nuts, allow to harden and
serve with dressing. Mrs. R. F. Brown.
MARSHMALLOW SALAD
I Pound marshmallows
quartered with scissors, i pound
white grapes seeded and halved, i pound English walnuts,
I can
pineapple cut in cubes. Mix with following dressing
half hour before serving: Yolks of 4 eggs, ^ cup sweet milk,
juice I lemon. Cook until thick. When cool mix with i
pint whipped cream. Mrs. Jennie Rogers.
APPLE AND DATE SALAD
Cut3 ripe Jonathan apples in straws to amount of 3
cups, sprinkle with lemon juice; clean \ pound dates and
cut in strips. Mix apples and dates and marinate with
French dressing. Allow to stand i hour then add | cup
blanched almonds cut in strips. Serve on lettuce leaves
with a mild mayonnaise.
SALADS 95
FROZEN SALAD
I Cup candied cherries cut in samll pieces, i tablespoon
lemon juice, J cup orange pulp, \ cup crushed pineapple.
Dressing: i Tablespoon butter, 2 egg yolks slightly beaten,
3^ tablespoons flour, and 3^ tablespoons sugar mixed; i
teaspoon salt, \ teaspoon paprika, cayenne to taste, f cup
milk, f cup vinegar. Cook in double boiler until thick;
remove from fire and beat 2 minutes. Combine fruit and
dressing and add ^ cup cream measured before whipping,
and 2 tablespoons pineapple juice. Pack in molds until
overflowing, then pack in equal parts ice and salt for 2
hours. Mrs. C. E. Combe.
EASTER "APPLE" SALAD
Cover required number eggs with boiling water in double
boiler, set in lower vessel and allow water in lower vessel
to boil gently for 2S minutes. Remove eggs, peel and while
hot press in the ends and shape like apples; press a twig and
2 green leaves in one end. Color the entire surface delicate-
ly with green coloring, then tint each side lightly with red;
chill and when ready to serve put i tablespoon mayonnaise
around "apple."
TOMATO JELLY WITH BAKED BEANS
Make tomato jelly and pour into ring mold; fill center
with baked beans to which has been added finely chopped
onion and French dressing.
Mrs. C. a. Ledman, Boston.
POTATO SALAD
Cut cooked potatoes in cubes, add onion, green peppers,
pickles and parsley, all chopped fine; toss together lightly,
add thin mayonnaise and fill cups made from medium sized
onions or tomatoes.
POTATO SALAD
Boil 8 large potatoes, mash and add i small onion, i red
mango, 2 pickles and some parsley all finely cut; i teaspoon
each of celery seed and sugar, and salt to taste; moisten
with mayonnaise dressing but leave stiff; butter a glass

bread pan (a deep pan is best) and on the bottom and sides
place slices of hard boiled eggs; pack potatoes in solidly;
make this the day before using. Turn out from mold and
slice, placing a tablespoon mild mayonnaise on each slice.
Mrs. a. C. Clark.
WHITE PERFECTION SALAD
I
Quart cabbage shredded fine and crisped in cold water
2 hours, I
pint marshmallows cut in pieces, i can pineapple
cut in pieces, and i cup blanched almonds cut in strips.
Dressing; Juice of 2 lemons, i tablespoons vinegar, \
cup sugar, i tablespoon flour, whites of 2 eggs. Cook until
thick. When cool mix with i pint whipped cream and com-
bine with salad not longer than half an hour before serving.
Serve on lettuce leaf and garnish with marischino
cherries. Mrs. G. T. Gaskins.
CABBAGE SALAD
1Small head cabbage shredded fine and crisped in cold
water, i small onion cut fine; put together, add salt, pepper
and I tablespoon sugar; open can pimentos, use \ contents,
chop fine and add to cabbage; use all the liquor from the
can of peppers and dilute \ cup vinegar (more or less, accord-
ing to strength) with it and pour over cabbage; add \ cup
ground roasted peanuts. Mix and serve.
Mrs. a. C. Clark.
CORN SALAD
Dozen ears corn cut from cob, 2
2 large heads cabbage
chopped fine, 8 large onions chopped, 6 mangoes chopped,
4 cups sugar,
i
tablespoon pepper, \ cup salt, \ cup ground
mustard and 3 pints vinegar. Color with turmeric if
desired. Mix and boil 12 minutes, can and seal.
Mrs. Andy Gates.
GELATINE SALAD
Soak I package gelatine in 2 tablespoons cold water,
pour on this i cup boiling water, add i cup walnut meats, 5
hard boiled eggs minced, i can pimentos, 2 sweet pickles, ^
*
SALADS 97
cup onion, all fine, \ cup vinegar and salt and pep-
chopped
per to taste; stand until cold, then stir in i cup stiff
let
mayonnaise and chill in individual molds. Serve on lettuce

with teaspoon mayonnaise on top.
COMBINATION SALAD
Shred finesmall head of cabbage and crisp in cold
i
water; add small can of pineapple diced, i table-

to this
spoon sugar, I cup marshmallows cut in halves, 3 small
tomatoes sliced, 4 radishes and 2 cucumbers sliced, salt and
pepper. Serve on shredded lettuce with mayonnaise on
top. Decorate with mango rings. Mrs. A. C. Clark.
A JELLO SALAD
Dissolve package lemon Jello in i pint boiling water
I
when beginning to set add | can pimentos, \ cup chopped

celery, ^ cup nut meats, \ cup chopped onion, \ cup chopped
pickle and parsley mixed; add 2 tablespoons vinegar.
Mold in cups and serve with mayonnaise.
GRAPE NUTS SALAD
2 Packages lemon Jello,' i orange cut in small pieces, i
cup nuts cvit fine, i cup Grape Nuts and i package dates cut
fine. Prepare Jello as directed on package and when partly
set add above ingredients. Mrs. R. B. Nyberg.
CHEESE SALAD
Cut can pineapple
I in cubes, i pound cheese grated, 2
cups English walnuts. Mix with mayonnaise.
Mrs. Jennie Rodgers.
COTTAGE CHEESE SALAD •
To each cup of cottage cheese add \ cup each of nut

meats and chopped pimentos; form in balls or pile on a
lettuce leaf and serve with niciyonnaise.
Mis^ RiiRY Rice.
COTTAGE CHEESE SALAD
I Pound cottage cheese, 3 hard boiled eggs minced, 3
crackers broken fine, 3 pickles and ^ bunch celery cut fine, i
pimento chopped, i
tablespoon sugar. Moisten with
mayonnaise. Mrs. Minnie Berry.
CARROT SALAD
2
Cups chopped cabbage, i
cup ground raw carrots, i
cup ground nuts, 3 cucumber pickles chopped. Mix with

rich mayonnaise. Mrs. J. J. Parish.
EGG SALAD
8 boiled eggs chopped, i bunch celery cut in short
Hard
pieces, 1 pickles and i dozen olives chopped. Moisten with
mayonnaise. Add ^ cup grated cheese to make a good
cheese and egg salad.
TONGUE SALAD
Chop good sized boiled tongue, salt and pepper to
fine a
taste; addcup seeded raisins, i cup English walnuts, 2
i
cups celery cut in pieces, i tart apple chopped and 2 hard

boiled eggs minced. Mask with mayonnaise. Also excel-
lent to substitute chicken for the tongue.
STRING BEAN SALAD

One quart cooked beans, J teaspoon salt, 3 hard boiled
eggs, \ cup lemon juice,- ^ cup minced onion, i cup chopped
celery, i cup broken nut meats. Rub egg yolks to a paste
with 3 tablespoons olive oil, add salt and lemon juice, stir
through beans and let stand 30 minutes. Just before serving
add other ingredients. Will serve 12 guests.
Mrs. D. a. Lehman.
<i
STUFFED TOMATO
Remove, skins from uniform sized tomatoes; remove a
part of seeds and pulp, sprinkle inside with salt, invert and
let stand half hour. Fill with chicken chopped fine and
mixed with chopped celerv, nuts and mayonnaise.
Mrs. L. N. Finley.
COCOANUT SALAD
One-half cocoanut grated, 2 chopped apples, i cup
chopped celery, 2 tablespoons chopped onion, i tablespoon
SALADS 99
minced parsley, 3 chili peppers (or any sweet peppers).

Mix, marinate with French dressing and chill. Serve on
lettuce leaf. Mrs. G. T. Gaskins.
ASPIC JELLY SALAD
Into I quart stock (beef, veal or chicken) put 2 table-
spoons each of chopped celery, onion, carrot and green pep-
pers, add salt and pepper to taste, juice of i lemon, 3 table-
spoons gelatine which has been dissolved in i cup cold water,
add slightly beaten whites and shells of 3 eggs; bring slowly
to boiling point, stirring constantly. When it boils allow
to boil 3 minutes without stirring, then let it stand where it
will not boil for 10 minutes, strain and mold. Meat,
vegetables or fish may be added. Serve with mayonnaise.
Mrs. D. a. Lehmaist.
CHEESE AND OLIVE SALAD
Mash cream cheese, moisten with cream, season with
a
salt and pepper; add 6 olives chopped, lettuce finely cut
and ^ can pimentos cut in strips. Press in loaf and let
stand 2 hours, cut in blocks and serve on lettuce with
mayonnaise. Mrs. D. A. Lehman.
FROZEN PINEAPPLE SALAD
Remove paper from No. 2 can grated pineapple, pack
unopened and salt for 3 hours or longer.
in ice
To I package of Neufchatel cheese (or cottage) add i
chopped pimento and enough mayonnaise to moisten, form
into balls. Take can of pineapple from ice, cut offend, dip
in hot water for a second and turn out on bed of lettuce or
slice to serve individually, garnish with cheese balls and a
spoonful of mayonnaise.
FROZEN HAM SALAD
Twocups cream, 2 cups ground boiled ham, i teaspoon-
ful of horseradish, 6 stuffed olives, 3 tablespoons mayon-
naise and a bit of cayenne; 3 tablespoons gelatine softened
in 3 tablespoons cold water, then dissolved in J cup
boiling
water; when cool combine with boiled ham and the other
loo p. E. 0. COOK BOOK
ingredients. Fold this mixture into the stiffly beaten

cream, turn into a loaf mold, pack in ice and salt for 3 hours,
turn out and cut in slices, garnish with sliced stuffed olives
and serve with mayonnaise on top.
Mrs. a. C. Clark.
THANKSGIVING SALAD *
Parboil turnips in slightly salted water after peeling;

cool and carefully hollow centers with a teaspoon to form
cups, sprinkle each cup with pepper and brush with butter.
Mix together cooked peas and carrots, season well and mix
with mayonnaise. Fill turnip cups and serve on lettuce.
HALLOWEEN SALAD
Cup tart apples, cup nuts, i cup celery. Cut apples
I
,1
in cubes and sprinkle with lemon juice, add chopped celery

and nuts; mask with mayonnaise. Serve in apple cups
made by taking a slice from stem end and carefully taking
out core and pulp. Paste on the sides, eyes, nose and mouth
made from paper.
CHRISTMAS VEGETABLE SALAD

Place lettuce leaves on individual plates, on each place
a beet cup made by scooping out some of the center from a
whole pickled beet with a teaspoon. To i cup seasoned
peas add \ cup chopped celery and mix with mayonnaise.
Fill cups with vegetable mixture. Put teaspoon mayon-
naise on top and place a tiny star cut out of a slice of beet
on top of mayonnaise.
CHICKEN SALAD
Mix
ij cups cold chicken cut in dice, t cup celery cut in
pieces and i
cup white cherries stoned and halved. Marin-
ate with 4 tablespoons olive oil mixed with 2 tablespoons
vinegar and i teaspoon salt. Chill. Just before serving
mix lightly with \ cup mayonnaise. Excellent to substitute
cooked veal for chicken.
SALADS loi
CHEESE AND GELATINE SALAD

I
Tablespoon gelatine softened in | cup cold water then
dissolved in i cup boiling water, adding ^ teaspoon salt, set
aside to solidify. When set beat until fluffy; then fold in
^ pound grated cheese, ^ can pimentos chopped, and i cup
whipped cream. Let stand until set, heap lightly on head
lettuce. Place half an apricot on one side and a spoonfu! ot
mayonnyse on top. Mrs. R. B. Reed, Chicago.
MOLDED CHEESE SALAD
Soften tablespoons gelatine in j cup cold water. Add
2
I cup boiling water. Stir and cool. When beginjiing to
set add 3 drops tabasco sauce, ^ teaspoon mustard, | tea-
spoon salt, ^ cup grated cheese, ^ cup chopped pimento and
1 cup finely chopped nuts. Beat | cup cream stiff, fold in
the gelatine mixture carefully and pour all into a can to
mold (wet c*an with cold water first). When stiff turn out
and serve in slices with any preferred dressing.
BEAN SALAD
1 Can
kidney beans, 4 eggs cooked hard and sliced, loc
worth sweet pickles, i green pepper, i red pepper (or canned
pimento), i tablespoon each of parsley and onion minced.
Mix with cooked Salad Dressing No. i.
Mrs. D. B. Harvey.
POTATO SALAD
2 Quarts potatoes cooked and diced, 3 hard boiled eggs,
2 green and 2 red peppers and i onion, all out fine, i teaspoon
minced parsley, 2 teaspoons nasturtium leaves, i cup celery
and ^ cup lettuce, both cut fine. W^hen ready to serve mix
with Salad Dressing No. i, which has been thinned to con-
sistency of heavy cream. Mrs. D. B. Harvey.
TWENTY-FOUR HOUR SALAD
4 Eggyolks, juice of i lemon and j cup cream. Put
these ingredients in double boiler and cook until thickened;
when cold add ^ pint whipped cream, i pound seeded white
grapes (or white cherries), i
cup shredded almonds, 2 cups
I02 P. E. 0. COOK BOOK
marshmallows cut in pieces, i cup pineapple cut fine. Let

stand on ice 24 hours after mixing. This will serve 16
people and may be used as salad or a sweet.
Mrs. M. S. Coleman.
TOMATOES WITH ASPARAGUS
Peel and scoop out medium size tomatoes. Take aspar-
agus tips and cut an inch off the length. Mix lightly with
mayonnaise and stand in opening of tomato cups. Chill
and serve on lettuce.
MOCK CHICKEN SALAD
\ Pint pecan nuts, \ pound shelled almonds, \ pint
English walnuts, i pint bread crumbs, 2 eggs, i onion, 2
teaspoons salt, i cup boiled rice, i tablespoon chopped
parsley, pepper to taste.
Put nuts through meat grinder and mix with bread
all
crumbs, seasoning and rice; break in the eggs and mix

thoroughly, pack this tightly into a loaf mold, stand mold
in boiling water and cook a half hour, turn out and when
cool cut in small dice and mix dice with an equal quantity
of cut celery. Just before serving mix with mayonnaise.
FROZEN TONGUE SALAD

Add quart can tomatoes | box of gelatine, i sliced
to I
onion, teaspoon salt, the juice of half a lemon and ^ tea-

i
spoon paprika; stand aside a half hour, then boil and strain;
when perfectly cold put in freezer and freeze as you would
sherbet; make a French dressing and chill thoroughly on
the ice. Serve on crisp lettuce leaves with a teaspoonful of
the French dressing over it.
TUNA FISH SALAD

\ Package Knox gelatine softened in \ cup cold water,
I
cup hot chicken broth poured over gelatine and dissolved;
I
large can tuna fish minced, mix with gelatine, pour into
mold previously decorated with parsley and pimento.
Slice and serve with mayonnaise.
Mrs. D. B. Harvey.
SALADS 103
MELON SALAD
Cut small cantaloupe in halves, remove seeds and flesh,
cut melon flesh in cubes, mixing with canned pears and
bananas cut into small pieces. Place in the melon shells
and pour over this a thick syrup dressing made of orange
and lemon juice. Garnish with white or red cherries.
Makes a nice fruit course for a luncheon.
PEAR SALAD
Pack Ican Bartlett pears in ice and rock salt. Let stand
5 hours, serve the frozen pears on head lettuce with a sweet
salad dressing and whipped cream and garnish with red
cherries. Minnie Spurlock Rice, Chicago.
CHEESE SALAD
Soak \ envelope Knox and
gelatine in \ cup cold water
dissolve over hot water. cream cheese with a
Moisten 2
little sweet cream and work until smooth. Add | cup
American cheese grated, i cup whipped cream and the dis-
solved gelatine. Season with salt and paprika and a little
chopped parsley; turn into molds. Allow to harden and
cut in strips. Mrs. Elsie Schoeman, Chicago.
PINEAPPLE-ALMOND SALAD
One envelope Knox softened in i cup cold water 5
minutes. Dissolve in 2 cups boiling pineapple juice, add f
cup sugar, stir until cool, add | cup lemon juice and strain
through cheesecloth; when commencing to congeal pour
over I cup blanched almonds and i can diced pineapple.
Serve with mayonnaise. Mrs. W. T. Skaggs.
PEAR SALAD
Work Philadelphia cream cheese smooth with a bit of
sweet cream, fill cavities of Bartlett pears, serving 2 halves
to each person. On the cheese place a tablespoon mayon-
naise and sprinkle top with nuts.
Mrs. Margaret Hixon.
CALCUTTA SALAD
Neufchatel cheese, \ cup American cheese grated, i cup
2
whipped cream, f tablespoon gelatine, salt and paprika.
Soak gelatine in i tablespoon cold water, add i tablespoon
boiling water and heat over hot water until dissolved;
soften Neufchatel cheese with plain cream, add American
cheese, gelatine, salt and paprika, the whipped cream last;
turn into mold and chill. Serve with curry or mayonnaise
dressing. Mrs. Val B. Campbell.
PINEAPPLE-CHERRY SALAD
Soak I envelope gelatine in \ cup cold water 6 minutes,
dissolve in following liquid: Juice i large can pineapple,
juice from i8 ounce can Marischino cherries, juice of 3 large
lemons and water to make liquid measure 3 cups, sugar to
taste; cool and just before it sets add pineapple and cherries
cut fine; serve with oil mayonnaise which has been sweet-
ened; either green or red cherries make an attractive salad.
Mrs. C. E. Combe.
FRUIT SALAD AND DRESSING
Quart can pineapple cut in cubes and drained, ^ pound
I
white grapes skinned, ^ pound marshmallows, \ pound

pecans, | pint double cream.
Dressing: 4 Egg yolks, J teaspoon mustard, juice and
grated rind of lemon, J cup milk. Mix and cook in double
boiler until thick but do not boil.
3 Hours before serving pour dressing over fruit but do
not add marshmallows and nuts until ready to serve. Re-
serve half the. cream, whipped, to garnish top.
Mrs. O. Arensman.
BANANA SALAD
Slice bananas lengthwise in halves, lay on crisp lettuce
leaves, put salad dressing on top and sprinkle with nuts.
Mrs. Fred Baumer.
GRAPEFRUIT AND CHERRY SALAD
Prepare and sweeten grapefruit as tor cocktail; pit
-white cherries and stuff with softened cream cheese. Place
SALADS 105
grapefruit and cherries on crisp head lettuce; grate a little

cheese over salad and use a French dressing made of oil and
the juice of the grapefruit. Garnish with green cherries.
Miss Bess Parish.
CHICKEN SALAD
Cold boiled chicken cut in J inch cubes, equal quantity
1
celery, washed, scraped, cut in small pieces, chilled in cold

water, drained and dried in a towel. Just before serving
mix with dressing and serve on lettuce leaves, garnish with
with yolks of three hard boiled eggs forced through a potato
ricer and a few capers. Dressing: | Cup rich chicken
stock, \ cup vinegar, yolks of 5 eggs, 2 tablespoons mixed
mustard, i teaspoon salt, dash cayenne pepper,^ cup thick
cream. Reduce stock in which chicken has been cooked to
h cupful, add vinegar and boil in double boiler. To this adci
the dry ingredients mixed to a paste in cold water. Add
yolks of eggs beaten until light, chill. When ready to serve
fold in the cream which has been whipped. (When eggs
are expensive substitute i level tablespoon flour for an egg
yolk.) Mrs. Chas. E. Combe.
OLIVE OIL MAYONNAISE
Teaspoon mustard, i teaspoon salt, i teaspoon sugar,
\
paprika, 2 egg yolks, i cup olive oil, 3 tablespoons vinegar or
lemon juice. Mix dry ingredients with egg yolks until well
blended, then add oil drop by drop, beating constantly.
When begins to thicken commence adding the acid,
it
alternating the oil and acid until all are used.
FRENCH DRESSING
2 Tablespoons lemon juice, 4 tablespoons olive oil, \ tea-
spoon salt and paprika. Mix salt, paprika and oil, add acid
slowly and beat until thick.
MAYONNAISE WITH MAZOLA
2 Egg yolks, I pint Mazola, i teaspoon dry mustard,
dash of cayenne or white pepper, i teaspoon salt, 2 teaspoons
each of lemon juice and vinegar. Have all ingredients and
utensils cold; mix drv ingredients, add beaten yolks and
(8)
io6 P. E. O. COOK BOOK
when well mixed add i| teaspoons acid, add oil drop by drop
until mixture begins to thicken, add acid a little at a time
and beat in oil gradually until all is used. Should be thick
enough to hold its shape. Put in Mason jar, keep in cool
place and do not stir and will keep for weeks.
Mrs. D. B. McGehee.
GOLDEN DRESSING
J Cup each of pineapple, orange and lemon juice, heat in
double boiler, beat 2 eggs, add ^ cup sugar, pour over the
hot juice and cook until smooth. Good for any fruit
salad. Mrs. Carrie Skaggs.
MAYONNAISE FOR FRUIT SALADS
I
Cup vinegar, i cup sugar, ^ cup butter. Let come to a
boil, add 3 well beaten eggs (or yolks of 5), i cup cream
(sweet or sour), i
teaspoon salt, i
teaspoon mustard, ^ tea-
spoon pepper. Cook until thick. Mrs. W. M. Gregg.
FRUIT SALAD DRESSING
1 sugar and ^ cup butter creamed, yolks of 4 eggs,
Cup
beat together, add i heaping tablespoon flour, pour in i
all
pint boiling water and cook until thickened. When half

cooked add juice of i lemon and i tablespoon vinegar.
Mrs. G. C. Stephens.
COOKED SALAD DRESSING NO. i
Eggs, I teaspoon mustard, i tablespoon flour, 4 round-

2
ing tablespoons sugar, i teaspoon butter, ^ teaspoon salt,
I
cup vinegar (if strong dilute). Beat eggs well, add dry
ingredients, beat again, then add vinegar, cook, stirring
constantly. When using thin with cream if too thick.
Mrs. D. B. Harvey.
NUT SALAD DRESSING
I Glass of peanut butter thinned with J cup water, add 3
eggs beaten, juice of 3 big lemons, ^ teaspoon salt and dash
of cayenne. Stand bowl in a saucepan of hot water and
beat until the dressing is thick. Good with vegetable or any
ereen salad.
SALAD 107
CHEESE DRESSING
To any mayonnaise add chopped olives, celery and
grated cheese; excellent on head lettuce.
RUSSIAN DRESSING
I
Pimento, green pepper, i hard boiled egg, i small
i
onion, all chopped fine. Mix together with 3 tablespoons

oil mayonnaise, one of chili sauce and i of K)mato catsup.
Mrs. D. a. Lehman.
THOUSAND ISLAND DRESSING
I
Cup mayonnaise, cup whipped cream, i cup chili
i
sauce, 3 hard boiled eggs and ^ dozen small sweet pickles

chopped very fine. Mrs. Roy L. Seright.
CURRY DRESSING
I Teaspoon pepper, f teaspoon salt, I teaspoon curry
powder, 3 tablespoons vinegar, 5 tablespoons olive oil.
Mrs. Val B. Campbell.
HONEY DRESSING
Heat cup strained honey very hot, add beaten yolks of
I
3 eggs, take to cold air and beat until light, thick and cold,
then add 2 tablespoons French dressing and j teaspoon salt.
Thin with whipped cream before using.
Mrs. D. a. Lehman.
OIL THOUSAND ISLAND
Put into a pint jar ^ cup olive oil, ^ cup lemon juice,
juice of ^ orange, i teaspoon finely minced onion, | teaspoon
salt, I teaspoon paprika, i teaspoon Worcestershire sauce,
^ teaspoon prepared mustard, 4 tablespoons grated cheese
and 3 sprigs of parsley cut fine. Place rubber and cover on
jar and shake until well blended. Excellent on head
lettuce. Mrs. A. C. Clark.
TARTAR SAUCE
To 2cups mayonnaise add | tablespoon Spanish onion,
4 tablespoons each capers, gherkins and olives and i table-
spoon parsley, all cut fine.
io8 P. E. 0. COOK BOOK
ASPIC MAYONNAISE
To I
cup mayonnaise add slowly 5 tablespoons liquid
aspic, beating constantly; chill.
TA TA SALAD DRESSING
Six small sour pickles chopped, 2 small onions chopped
and I cup minced parsley; add mayonnaise and whipped
cream. Mrs. W. V. Rath bone.
EXCELLENT DRESSING
To heavy cream, measured then whipped, add
^ pint 2
teaspoons prepared mustard-horseradish dressing and i
teaspoon sugar. Mrs. Taylor Ferguson.

DRESSING FOR FRUIT SALAD
Beat yolks of 3 eggs
light, add 3 tablespoons of sugar and
3 tablespoons butter. Cook together in a double boiler
until thick. Add grated rind and juice of i lemon. Wliip
I
pint of cream very stiff, mix with dressing just before
serving. Mrs. J. H. Crawford.
PICKLES
RELISH
I
Quart cooked beets, i quart raw cabbage, \ cup horse-
radish, cover with vinegar, salt to taste.
» Mrs. W. V. Rath bone.
HOME MADE PICKLES
To every gallon vinegar, i
cup sugar, i cup salt, i cup
ground mustard. Pick small cucumbers and put into soak
whole. Mrs. D. A. Lehman.
SPANISH PICKLE
I
I Dozen large cucumbers. Peel, cut lengthwise and
seed. Large heads of cabbage, 3 dozen small onions or i
2
dozen medium size, 4 green sWeet peppers, 4 red sweet pep-
pers. Chop fine and mix well. Salt and let stand 2 hours.
Press dry and put in kettle in alternate layers with the fol-
lowing spices: 2 ounces white mustard seed, i ounce
tumerick, i ounce celery seed, f pound dry mustard, 2
pounds sugar. Cover with apple vinegar, boil until it
begins to thicken and seal while hot. Fannie Gaskins.
CUCUMBER PICKLE
Select small, fresh picked cucumbers, wash and pack in
sterilized cans. Fill cans to overflowing with liquid made
of I pint of salt dissolved thoroughly in i gallon apple
vinegar. You can put up any amount by using the same
proportion— I of salt to 8 of vinegar.
Mrs. E. E. Baker.
DIXIE RELISH
Make a brine in proportion of i cup salt to i gallon
water. Soakin this brine for a few hours the following:
Mix I
pint sliced onions, i quart sliced cabbage, i pint of
green peppers, i pint of red mango peppers, 2 table-
mango
spoons 4 tablespoons of mustard seed, 2 tablespoons of
salt,
celery seed. Drain, pack loosely in hot sterilized jars and
no p. E.O. COOK BOOK
cover with i
quart vinegar in which has been dissolved |
cup sugar. Process lo minutes. Used with a dressing
makes a nice salad. Mrs. Ida Stilwell.
BEET RELISH
I
Quart chopped cooked beets, i quart of chopped raw
cabbage, i cup grated horseradish, 2 bunches of chopped
celery. Mix all together, add 1 cups sugar, i tablespoon
each salt and white mustard seed, i teaspoon celery seed,
little ground red pepper, enough vinegar to cover. Place
over fire, let come to good boil, seal hot.
Bess S. Parish.
SOUR PEPPER PICKLES.
Same amount of sweet green peppers and tomatoes, \ as
many large onions, red peppers to suit taste. Grind all
together medium fine, put in colander to drain. Season
with salt and moisten with good vinegar and put in air-
tight jars. Mrs. Lehman.
CORN SALAD
Cut off 2 dozen ears corn, chop fine i large head of cab-
bage, 4 green peppers, i sweet red pepper, 4 large onions, 2
teaspoons celery seed. Mix all in i quart cider vinegar and
put on fire. While heating mix f cup fôur (scant), 3 ounces
mustard, \ cup salt (scant), 3 cups sugar, i quart vinegar.
Add all this to other mixture and boil 45 minutes, stirring
constantly. Seal in jars. Mrs. M. S. Coleman.
CORN RELISH, OR SALAD
12 Ears or 10 cups corn, 10 cups chopped cabbage,^5
sweet mango peppers, 2 onions, 4 cups vinegar, 3 cups sugar,
2 tablespoons salt, 2 tablespoons celery seed, 2 tablespoons
mustard seed. Cook J hour and seal. May
Bonnell.
GOOSEBERRY CATSUP
9 pounds of gooseberries, 6 pounds sugar, i ounce each
of nutmeg, cloves, allspice and cinnamon in bags, i
quart
vinegar. Put in kettle and cook about 3 hours. Put
through sieve and seal. May Bonnell.
PICKLES III
MISS MOFFETT'S GREEN TOMATO PICKLES

Slice green tomatoes and sweet mango pepper shells in a
crock with salt sprinkled through. Put a weight on and let
stand over night. In the morning drain and pack in stone
jar with layers of sliced onions. Pour over all a slightly
sweet spiced vinegar syrup. Cover with plate and
weight down and tie cloth over jar. Good to eat in three
days. Since this is uncooked it must not be put up till
very late in fall if wanted for winter use, and then kept in a
cool place. May Bonnell.
CUCUMBER PICKLE
SliceI
gallon of cucumbers, sprinkle sparingly with salt,
and stand over night. Drain well and cook in the fol-
let
lowing sauce: 3 Cups sugar, f cup flour, small handful of

white mustard seed, i teaspoon mustard, i teaspoon tur-
meric, 3 teaspoons celery seed; 5 cups vinegar diluted to
taste. Mrs. G. G. Mugge.
MUSTARD PICKLES
Chop fine i quart of cucumbers, i quart green tomatoes,
I
quart pickling onions, 6 green peppers, 1 heads cauliflower,
1 bunches celery. Mix well with salt and let stand over
night. Drain, cover with fresh boiling water. Let stand
10 minutes, then drain. Make dressing of i quart vinegar,
if cups sugar, 4 tablespoons mustard, i tablespoon tur-
meric powder, i^ cups flour mixed with vinegar. Add to
vegetables, cook 10 minutes and seal hot.
Bess S. Parish.
CHILI SAUCE
I Peck ripe tomatoes, 8 sweet green peppers, 5 onions,
i\ tablespoons of salt, ^ cup brown sugar, i tablespoon

ground cloves, \ tablespoon ground cinnamon, i tablespoon
celery seed, 1 cups of vinegar. Chop tomatoes after skin-
ning, chop onions and peppers. Mix all ingredients. Cook
slowly for i| hours or until thick. Put in jars and seal.
Mrs. Ed. Heister and Miss Bess Parish.
112 P. E.G. COOK BOOK
MIXED PICKLES
—
Quarts sweet corn cut from cob do not scrape, 2
2
quarts tiny white onions, 2 quarts each of lima and green
string beans, i head cauliflower broken into pieces, 2 quarts
tiny cucumber pickles, 2 quarts each of green tomatoes and
cabbage, 2 bunches celery, i dozen sweet peppers. The
beans and cauliflower should be boiled in salted water until
almost tender and last 4 vegetables should be run through
food chopper. If part of peppers are red and yellow makes
pickles more attractive. Mix well before heating. Put in
granite kettle, add i pound granulated sugar, \ pound
white mustard seed, | pound celery seed, 3 tablespoons of
salt and enough good cider vinegar to cover ingredients.
Boil fbr \ hour and seal hot. Mrs. J. J. Parish.
CUCUMBER PICKLE
Quarts sliced cucumbers, i quart sliced onix)ns, \ pint
3
salt. Let these stand i hour. 3 Pints vinegar, \ teaspoon
cayenne, i tablespoon mustard, i tablespoon pepper, f
pints sugar, i teaspoon each of ginger, celery salt and tur-
meric. Mix and boil 5 minutes. Can. Mrs. Lehman.
CUCUMBER PICKLES
Cut cucumbers into halves or quarters or use whole
small ones. Leave water over night. In the morn-
in cold
ing pack in glass jars and put into each jar a piece of celery,
small red pepper and slice of onion. To every quart of
vinegar add | cup salt and i
cup sugar, boil 2 minutes, pour
while hot over pickles. Mrs. Fred Baumer. .
CORN SALAD OR RELISH

I ekrs of corn, i medium sized head of cabbage, 4
Dozen
peppers, 2 red and 2 green, 2 level tablespoons of salt, 2 of
ground mustard, i^ x:ups sugar, i quart of vinegar. Cut
corn off of cobs, chop cabbage and pepper as fine as corn.
Mix all together, boil | hour and bottle while hot. If corn
is large, add more vinegar. Mrs. Fred Baumer.
PICKLES 113
RIPE CUCUMBER PICKLES

Take large ripe before, they become soft; cut
cucumbers
in rings, pare, divide insmaller pieces and remove the seeds;
cook the pieces very slightly in water salted just enough to
flavor well. Drain and put in a stone jar. Prepare a
vinegar as follows 2 Pounds of sugar to 2 quarts of vinegar,
:
a few slices of onion, some cayenne pepper, whole allspice,

whole cloves, cinnamon, according to one's taste. Much
cooking injures the pickle very much. The pieces should be
firm and admit a silver fork with difficulty when taken
from the fire, Mrs. Fred Baumer.
CUCUMBER PICKLES
I Gallon cucumbers, soak over night in salted water; i
quart vinegar, i
pint water, f cup sugar, i
green pepper,
s'mall root horseradish. Let reach boiling point, add pickles,
let all get hot through, but not boil. Seal.
Mrs. Minnie Berry.
JULIENNE PICKLES
Scrape 6 medium size carrots, cut in lengthwise slices and
into small strips. Boil until tender in salt water. Drain
and let cool. Cut up 3 large white onions and 6 green
tomatoes, one large red pepper and 3 sour apples. Put
tomatoes, onions, pepper and apples into bowl, sprinkle
with salt and let Drain, add i cup sugar,
stand over night.
2 tablespoons celery seed tied up in muslin cloth, add suffi-
cient vinegar to cover and boil 2 minutes. Then mix i
tablespoon Coleman's mustard with little vinegar and stir
into the rest. Seal in jars. Mrs. J. J. Parish.
GREEN TOMATO PICKLE

Slice I peck green tomatoes, salt and drain over night;
1 dozen medium sized onions, sliced and salted over night,
2 dozen, more if liked, cucumbers, sliced. Dilute enough
vinegar to cover all ingredients. Sweeten and spice to
taste with mixed spices. Bring to a boil and add tomatoes,
let get hot and add onions, let get hot and add cucumbers.
bring to a boil and seal. These are improved by adding a

few green nasturtium seed and a few red sweet peppers cut
in rings. Amanda Sherertz, Marion, 111.
CUCUMBER PICKLES
3 Quarts of sliced cucumbers, i quart of sliced onions,
I pint of salt. Let these three stand i hour. 3 Pints of
vinegar, J teaspoon of cayenne, i tablespoon of mustard, i
tablespoon of black pepper, | of a pint of sugar, i teaspoon
of ginger, i teaspoon of celery salt, i teaspoon of tumeric.
Mix and boil 5 minutes, then can.
Mrs. Leila Maxey.
CHERRY PICKLES
Let cherries stand in vinegar over night. Then take as
much sugar as cherries, letstand till dissolved, then seal.
Mrs. Lane, McLeansboro, 111.
SPICED APPLES
Peck apples, 2 quarts vinegar, 4 pounds sugar, 2 table-
I
spoons whole cloves, '2 tablespoons allspice, 4 tablespoons

stick cinnamon (broken), j teaspoon salt. Select ripe,
hard, sweet apples, peel, quarter and core. Heat the vine-
gar and spices, then add apples and cook slowly until apples
can be pierced with fork. Put apples in cans, let vinegar
boil down and pour over the apples; seal.
Clara M. Harvey.
SWEET PICKLED PEACHES
I Peck peaches,
ij quarts vinegar, 3 pounds sugar, 2
ounces stick cinnamon, cloves. Boil sugar, vinegar and
cinnamon for 10 minutes. Scald and skin peaches. Stick
each peach with 4 cloves. Cook half the peaches at a time
in boiling syrup until soft. Clara M. Harvey.
SWEET PICKLED PEARS
Follow recipe for Sweet Pickled Peaches, using pears
instead of peaches. Clara M. Harvey.
PICKLES lis
RIPE TOMATO PICKLE

3 Pints tomatoes peeled and chopped, i cup chopped
celery, 4 tablespoons of
chopped red pepper, 4 tablespoons
chopped onions, 4 tablespoons salt, 6 tablespoons sugar, 6
tablespoons mustard seed, | teaspoon cloves, \ teaspoon
^
cinnamon, i teaspoon grated nutmeg, 2 cups vinegar. Mix

ingredients in order given. Put in stone jar and cover.
This mixture must stand a week before using, but may be
Merritt Farmer.
kept a year.
— The Boston Fannie
Cooking School Cook Book.
RIPE CUCUMBER PICKLE
»
Cut cucumber in halves lengthwise. Cover with alum

water, allowing two teaspoons powdered alum to each quart
of water. Heat gradually to the boiling point, then let
stand on back of range 2 hours. Remove from alum water
and chill in ice water. Make a syrup by boiling 5 minutes
2 poufiSs of sugar, i pint vinegar with 2 tablespoons each
of whole cloves and stick cinnamon tied in a piece of muslin.
Add cucumbers and cook 10 minutes. Remove cucumbers
to stone jar, and pour over syrup. Scald syrup 3 successive
mornings and return to cucumbers.
Merritt Farmer.
— Boston Fannie
Cooking School Cook Book,
PEPPER RELISH #^^^
2Large heads cabbage, 10 onions, medium size, i dozen
red peppers, i dozen green peppers, i dozen yellow peppers,
I ounce white mustard
seed, 3 quarts vinegar, 3 pints sugar.
Chop cabbage, onions and peppers very fine, add salt and
let stand over night. Pour boiling water over mustard seed
and let stand 5 minutes. Bring vinegar and sugar to a boil
and pour over mixture. Do not cook. Seal.
Mrs. C a. Taylor.
CHILI SAUCE
12 Medium-sized ripe tomatoes, i pepper finely chopped,
I onion finely chopped, 2 cups vinegar, 3 tablespoons sugar,
I
tablespoon salt, 2 teaspoons cloves, 2 teaspoons cinnamon.
ii6 P. E. 0. COOK BOOK
nutmeg. Peel and

2 teaspoons allspice, 2 teaspoons grated
slice tomatoes. Add
onion and pepper, the dry ingredients
blended; add vinegar, heat slowly to the boiling point and
cook 2^ hours over a slow fire. Clara M. Harvey.
SPICED BEETS
Boil medium-sized beets, remove skins, pack in fruit jars
when sliced. Have ready boiled a quart of vinegar, i tea-
spoon whole cloves, i teaspoon cinnamon bark, sugar to
taste. Pour this over beets while they are warm.
Clara M. Harvey.
CUCUMBER PICKLES
Soak small cucumbers in salt water, about i cup salt to
gallon of water, over night. In the morning dry each one
with a cloth, put in jars and cover with following mixture:
For lo quarts of pickles it requires i gallon of white wine
vinegar, though pure cider vinegar will do but spoils the
color of pickles, i cup salt, i cup dry mustard, 2 teaspoons
of saccharine for sweetening. If unable to get saccharine,
boil 4 cups of sugar with i quart of vinegar and allow to
cool. Then mix all together and pour over cucumbers cold.
Mrs. M. S. Coleman.
CUCUMBER PICKLES
Gallon vinegar, i cup sugar, i cup ground mustard,
I
I cup salt,mix all with wooden spoon. Wash cucumbers

and wipe dry and drop in. You can add from time to time.
This makes 5 gallons. Mrs. W. V. Rathbone.
SPANISH PICKLES
^ Gallon chopped green tomatoes, ^ gallon chopped cab-
bage, h gallon chopped onions, j dozen cucumber pickles,
i| tablespoons salt, bunch of celery, 5 cents each of yellow
mustard seed and tumeric, i cup sugar, i tablespoon flour
stirred in thin enough to pour, ^ gallon vinegar. Put salt
on tomatoes and let drain 24 hours. Mix well and heat to
boiling point and seal. Mrs. W. V. Rathbone.
PICKLES 117
FRENCH PICKLES
I
Large head of cabbage, \ peck green tomatoes, 2 heads
cauliflower, 6 bunches of celery, 2 quarts of pickling onions,
6 green peppers. Chop cabbage and onions together, chop
tomatoes and salt over night. Next morning make a dress-
ing of I gallon vinegar, i cup cornstarch, i cup white mus-
tard seed, 3 dessert spoons ground mustard, 4 cups sugar,
I
teaspoon tumeric. Boil this then add chopped stuff, cut
celery and cauliflower. Heat through and seal. This
makes 10 quarts. More sugar may be added if desired.
Mrs. R. F. Brown.
MUSTARD PICKLES
I
Quart cucumbers cut in small pieces, i pint onions, 2
green peppers cut small and i quart green tomatoes. Soak
in salt water over night. Drain, put in jars and pour
sufficient vinegar over to cover and let stand three days.
Then take \ cup ground mustard, § cup sugar, J cup flour
and I quart of vinegar. Mix together, cook and pour boil-
ing hot over pickles. When cold cover closely.
Bessie Parish.
GERMAN MUSTARD PICKLES
Pare large white cucumbers thinly. Cut in quarters and
with spoon scrape out all seeds, leaving only solid meat.
Salt liberally and stand over night, using no water. Prepare
vinegar by diluting with water, adding a little sugar and 5
cents worth white mustard seed. Wipe separately each
piece of cucumber and drop in boiling vinegar, together
with red and green peppers. Let cook ten or fifteen minutes
or until just before turning transparent, and can. The
success of these pickles depends in great measure in not
overcooking. Eva Clark.
DILL PICKLES
Take nice large straight cucumbers. Long, green and
white spine are good varieties to select for this purpose.
Gather them when they have reached good size, but before
the seeds begin to swell. Soak them over night in cold
water, wash them thoroughly the next day, giving them a
ii8 P. E. 0. COOK BOOK
scrubbing with a coarse brush, and pack them into a keg

with alternate layers of fresh grape leaves and a few stalks
of dill. Then pour a brine over them, made by dissolving
I
cup salt in one bucket water. Hold the pickles under the
brine by weighting with a loose cover and stone. In warm
weather the pickles will be good to use in 2 weeks time. No
vinegar is needed, as the pickles will develop acidity enough
to be palatable. Simply peel and cut them in slices length-
wise and eat with potatoes, meat or even bread and butter.
The dill is not absolutely necessary, but imparts some
characteristic flavor to the pickles. Every seedman offers
dillseed. A
5c packet is all you will want.
TOMATO CATSUP
3 Gallons of tomatoes cooked and rubbed through a sieve,
1
teaspoon cloves, 4 teaspoons each of spice and cinnamon,
2 tablespoons pepper, J teacup salt, 3 teacups sugar and a
little over i
quart of vinegar. Boil until thick and seal.
Mrs. C. a. Taylor.
TOMATO CATSUP
Slice I bushel of ripe sound tomatoes and chop 10 large
onions. Mix, cook until well done, cool and run through a
sieve or berry colander. Add i gallon of apple vinegar, |
pints of salt, 3 pounds of brown sugar, 2 ounces each of
black pepper, white mustard seed and allspice, J ounce of
cloves and a handful of bay leaves. Green and red pepper
to taste. Use whole spices and put them into a cheesecloth
bag with the bay leaves. Make a small slit in side of whole
peppers, let cook until hot enough and remove. Cook
catsup 4 hours, or until thick enough, and seal.
Fannie Gaskins.
CANNED PEPPERS
Cut tops off red peppers, take out seed and slice
mango
lengthwise in narrow
strips. Let drain and pack in glass
jars. Make hot i
quart vinegar, 2 ounces white mustard
seed, 2 cups sugar, 2 level tablespoons of salt. Boil until
ingredients are dissolved and pour hot over peppers in jars
and seal. Mrs. D. B. Harvey.
PRESERVES
DELICIOUS PRESERVES
Cook I
pint of shredded pineapple in 2 cupfuls of water
for 20 minutes, add 5 pounds of granulated sugar, and when
the mixture boils again, add 3 quarts of hulled strawberries.
Simmer for 20 minutes longer, skim well and seal.
Mrs. Fred Baumer.
PRESERVED PINEAPPLE
I
Pineapple, | weight in sugar, i cup water. Peel pine-
apple and put it through the meat chopper, add sugar and
water. Bring slowly to a boil and simmer for about 30
minutes or until thick as desired. Mrs. P. S. Parish.
SUN DRIED PRESERVES (Strawberries or Cherries)
1 Pound fruit, pound sugar. Stir and set on back of
i
stove until sugar dissolves and let boil 14 to 18 minutes.

Pour on shallow platters and set in sun. Stir each day and
when syrup thickens can cold. Cover with paraffin. The
preserves are usually ready to can on third day. Do not
cook more than two pounds of fruit at once.
Bess Parish.
STRAWBERRIES IN SUN
2 Pounds berries, 2 pounds sugar, f cup water. Cook
sugar and water until it begins to thicken. and
x'\dd berries
cook for ten minutes. Pour them out in shallow dishes or
meat platters. Cover with sheets of glass, allowing a little
air to pass under. This will take two days or more.
Mrs. p. S. Parish.
YELLOW TOMATO PRESERVES

4 Pounds small yellow tomatoes, 3 pounds sugar, ^ cup
boiling water, juice and rind of one lemon. Prick each
tomato several times. Stir sugar in water until dissolved,
add tomatoes and cook until clear. When half done add
the lemon juice and rind sliced verv thin. When fruit is
done put into small jars, filling them f full. Let syrup cook
lo minutes longer, then finish filling cans.
Mrs. p. S. Parish.
GRAPEFRUIT RIND PRESERVE

Trimthe yellow from the rind, then cut the rind in
strips. Soak 24 hours in salt water, then 24 hours in soda
water, then 24 hours in clear water, changing the water
frequently, then put on to cook in clear, cold water. Bring
to a boil, pour off the water and repeat the process. Put
on a third time in clear, cold water, bring to a boil and cook
until tender, then drop in hot syrup and cook until thick.
If the syrup is quite thick the rinds candy and are very fine.
Jam can be made if, when the rinds are ready to be put on
to cook they are first ground, then cooked according to
above directions. These are all worth the trouble.
APRICOT, PINEAPPLE AND LEMON MARMALADE

To5 pounds of apricots allow equal parts of sugar, i
large can grated pineapple, i dozen apricot kernels blanched
and cut in strips, 3 lemons. Peel lemons and cut the thin
yellow rind of 2 into small pieces and slice pulp thinly.
Boil together until thick, about 45 minutes. Pour into
glasses and. treat like jelly when cold.
Mrs. D. a. Lehman.
ORANGE MARMALADE
I Pound of fruit and i
pound of
sugar. Pare J of the
oranges, cut rinds into shreds, boil in three waters until
tender, then set aside. Grate the rinds of remaining
oranges, take off and throw away thick white inner skin.
Chop or cut oranges into small pieces, drain all the juice
that will come away without pressing over the sugar. Heat
until sugar is dissolved. Add no water unless oranges are
not juicy. Boil and skim for 5 minutes. Put in shreds and
cook 10 minutes. Then the chopped fruit and grated peel
and boil 20 minutes longer. Pour into jelly glasses.
Bess Parish.
PRESERVES 121
WATERMELON MARMALADE
7 Pounds red part of watermelon, i large can pineapple,
2 oranges, 2 lemons. Cut oranges and lemons very fine.
To each pound of fruit add i quart of water and let stand
over night. In the morning boil until tender. To i pound
of this mixture add i\ pounds of sugar. Cut watermelon
very fine and cook down one-half. Add pineapple, cut fine.
To 2 cups of this mixture add i cup of sugar. Add the first
mixture and cook until thick. If unsweetened pineapple
is used add more sugar. Mrs. D. B. Harvey.
GRAPE MARMALADE
5Pounds grapes, 4 pounds sugar, i pound raisins
(seeded), i
pound nuts, 3 oranges. Cook orange peel cut
up in small pieces until tender. Seed grapes by slipping oflF
skins and cooking pulp just enough to get seeds out. Cut
orange pulp in small pieces. Mix all together and cook
until thick. Mrs. D. B. Harvey.
QUINCE HONEY
6 Apples, 6 quinces, ground, 6 pints of sugar moistened
with water and cook to thick syrup. Then add ground
apples and quinces and cook gently until thick.
STRAWBERRY JAM
J Gallon berries, i quart granulated sugar, 2 level table-
spoons cornstarch. Mash berries and heat them well. Mix
sugar and cornstarch and add to the heated berries. Boil
10 minutes and seal. Mrs. D. B. Harvey.
RHUBARB JAM
Cut rhubarb into |-inch pieces. Put in earthen crock
with equal amount of sugar, let stand over night. For
every 4 pounds add i orange and i lemon sliced thin. Let
boil I hour after reaching boiling point and let simmer
gently another half hour. If desired add i pound raisins
and I ounce blanched almonds. Pour in glass jars and seal.
Bess Parish.
(9)
GREEN TOMATO JAM

Peck green tomatoes, 6 lemons, 6 pounds sugar. Slice
I
tomatoes, which must be green, put into kettle with sugar,

being careful to stir until sugar is dissolved. Slice 4 lemons
thin, removing the seeds, use juice only of other two. Add
to the above mixture and boil to the thickness of jam.
Mrs. D. B. Harvey.
CRANBERRY JELLY WITH PINEAPPLE
ToI
pint berries add i cup sugar, i cup water. Boil
berries until soft enough to press through sieve, add sugar
and cook 10 minutes. Cut a small can pineapple in cubes
and place in bottom of flat pan, pour the jelly over this and
let harden. Mrs. D. A. Lehman.
CANNED STRAWBERRIES
8 Ounces sugar and 2 tablespoons water to each quart
berries. Boil slowly for 15 minutes in covered kettle. Let
cool and remain over night in covered kettle. Put in glass
jars, put cap and rubber in position. Process 10 minutes
in hot water or 6 minutes under 5-pound steam pressure.
Berries canned in this way will not lose color nor rise to top
of cans.— Government Bulletin.
ORANGE AND LEMON JELLIES

Genuine orange and lemon jellies can be made by careful
extraction of pectin, which is done by peeling the outer
yellow skin off then taking the white inner skin, running it
through meat grinder, then soak in sufficient water to cover
for several hours and then cook several hours. Add to juice
and make as any other jelly. This pectin can be used in
making rhubarb, cherry or strawberry jelly.
N. E. GoLDTHWAiTE, University of Illinois.
CHERRY CONSERVE
3i Pounds cherries, 2J pounds sugar, } pound seeded
raisins, 3 oranges. Cut up orange peel and cook until
tender. Select large red cherries, stone them and cook for
15 minutes', add sugar which has been heated in the oven,
PRESERVES 123
also the raisins, the juice, pulp and peel of the orange. Cook
until thick as marmalade. Mrs. D. B. Harvey.
PEAR CONSERVE
To I
gallon of pears chopped fine or diced add 2 lemons
and the pulp, less all membrane, of 4 oranges and the thin
yellow peel of one, i cup of pineapple diced. To each pound
of fruit allow j pound of sugar. Into a granite preserving
kettle place a layer of pears and one of sugar until all is
used. Let stand over night and in the morning pour off the
juice. Bring to a boil, add pears and cook slowly i hour.
Then add the other fruit. Cook down and seal.
Mrs. Jennie Rodgers.
RHUBARB CONSERVE
8 Cups of raw rhubarb, 8 cups of sugar. Put sugar over
rhubarb and let stand over night. 3 Big oranges. Grate
the peeling of 2 oranges and cook until tender in a tiny bit
of water. Cut oranges up or run through the meat chopper.
Mix and cook until thick, then add 3 or 4 cups of English
walnuts cut fine. Mrs. W. V. Rathbone.
BLUE PLUM CONSERVE
5 Pounds large blue plums, 5 oranges, i package raisins,
I
pound English walnuts, 3 pounds sugar. Stone and
quarter plums, wash oranges, quarter and remove seeds,
grind together. Chop raisins, mix together with sugar and
let stand over night. Cook slowly until plum skins are
soft, then add chopped nuts and put into jars.
Mrs. D. a. Lehman.
GRAPE CONSERVE
6 Pounds Concord grapes, 3 pounds seeded raisins, 3
pounds English walnuts, 4 pounds granulated sugar. Pre-
pare grapes, cook and rub out seeds. Place pulp, skins,
raisins and sugar on stove and cook 10 minutes. Add nuts,
cook 10 minutes longer. Mrs. D. A. Lehman.
GRAPE CONSERVE
5 Pounds grapes, 8 cups sugar, 3 oranges (grind the peel
in a food chopper), i pound raisins, ^ pound of nuts (nuts

may be omitted) chopped fine. Cook until it jells.
Mrs. C. a. Taylor.
JELLY
Fruit Juices Which Can Be Made into Jelly.
Jelly can be made easily from the following fruit juices,
since they contain pectin and acid in the correct proportion:
Currant Gooseberry Blueberry
Grape Cranberry Plum
Sour apple Red raspberry Quince
Crab apple Black raspberry Blackberry
Jelly can be made from the following fruit juices only by
the addition of an acid:
Pear Peach Sweet apple
Jelly can be made from the following fruit juices only by
the addition of pectin:
Rhubarb Pineapple Apricot
Six Things to Remember When Making Jelly.
1. Fruit juice must contain both pectin and acid, and
contain them in the correct proportion.
A. Fruit juice which is lacking in pectin may have
the pectin supplied in the form of home-made
or commercial pectin. This should be added in
proportion of one to one.
B. Fruit juice which is lacking in acid may have the
acid supplied in the form of acid fruit juice.
2. Fruit juice must be boiled down or concentrated to
four-fifths its original volume before the sugar is added.
An overdose of sugar is a fi-equent cause of jelly
3.
failure. Use less sugar by measure than fruit juice not —
more than f cup to i cup of juice.
4. Sugar should be added hot after the fruit juice has
been concentrated.
5. Jelly should be cooked rapidly, not simmered.
6. The best results in jelly making are obtained when
only two or three cups are boiled at a time.
Nina B. Crigler, Urbana, 111.
PASTRY
A FEW RULES
It is better to have everything' you use about pastry cold
or chilled.
To keep lower crust from being soggy when making juicy
pies,brush over with white of egg.
To get a rich brown, brush top crust with sweet milk.
PIE CRUST
ILevel cup sifted flour, i teaspoon salt, i level teaspoon
baking powder, 2 tablespoons lard, 3 tablespoons ice water.
PIE CRUST
I
Cup flour, 2 tablespoons lard, 3 tablespoons ice water,
I teaspoon salt. Mrs. G. T. Gaskins.
LEMON PIE
Juice of large lemon,
I
cup sugar, yolks of 3 eggs, small
i
piece butter, 3 tablespoons of milk, 2 teaspoons cornstarch.

Beat all together, bake in a rich crust. Beat whites of eggs
with 3 tablespoons of sugar, put on top of pie and brown.
Mrs. J. H. Lake.
LEMON PIE
I
Cup boiling water, J cup sugar, 3 .ablespoons corn-
starch. Mix sugar and cornstarch dry and stir into water,
cook 5 minutes or until clear. To that add b
'
yolks of
-^
3 eggs, grated rind and juice of i lemon, i talr.^.î^ôX' melted

butter. Put in rich crust already baked. For 2d; use 5
eggs and double other ingredients. I
Mrs. Harry P. Smith, Grand Junction, "Colo.
LEMON PIE
5 Eggs beaten separately, add to the yolks 2 scant cups
sugar, 2 tablespoons water, juice and grated rind of 2
lemons, then beat whites and stir into other ingredients.
Line pie tin with rich crust, pour in mixture and bake in
moderate oven until set. Mrs. Loren Felts.
CHESS PIE
Beat \ cup butter to a cream, add yolks of 3 eggs and f
cup of sugar. Stir all together rapidly, flavor with lemon
or orange. Bake in i crust. When done cover with a
meringue of the whites. Mrs. Etta Taylor.
CREAM PIE
f Cup sugar, 2 eggs, i
rounding tablespoon flour. Beat
together until creamy. Melt a lump of butter the size of
an egg, add and beat again. Add f pin*- of rich milk, flavor
with lemon or vanilla. Bake with i crust in a moderate
oven. Mrs. D. A. Lehman.
CREAM PIE
Yolks of 2 eggs well beaten, J cup sugar creamed with
eggs, 2 tablespoons cornstarch, i^ cups rich milk. Cook in
double boiler until thick. Flavor to taste. Put into crust
already baked, using the whites of eggs beaten with 3 table-
spoons sugar for top. Mrs. R. E. Wilbaxks.
SOUR CREAM PIE
I
Cup sour cream, i
cup sugar, i
cup raisins, 2 eggs,
spices to taste. Bake between 2 crusts.
Mrs. Mary Willoughby, Atlanta, Ga.
BUTTERSCOTCH PIE
I
Cup brown sugar, 3 tablespoons water, butter size of
an egg, yolks of 2 eggs, 3 tablespoons flour, i cup milk,
vanilla flavoring. Cook all together until it thickens, being
careful not to burn. Beat the whites of eggs, sweeten and
spread on pie lightly. Mrs. D. A. Lehman.
AMBER PIE
i\ Cups sugar, i tablespoon vinegar, i cup sour milk, i
teaspoon each of cinnamon and cloves, i tablespoon flour,
I
cup raisins, yolks of 4 eggs, 2 tablespoons butter. Bake in
PASTRY ii-j
moderate oven in pastry lined tins. When pies are done

cover tops with whites of eggs beaten with a little sugar, put
back in oven and brown lightly. Makes 2 pies.
Mrs. M. S. Coleman.
CHOCOLATE PIE
} Cup sugar and i tablespoons flour or cornstarch mixed
together, i cup milk, i squares Baker's chocolate dissolved
in hot water,tablespoon melted butter. Cook in double
i
boiler until Have crust already baked, pour in

thick.
mixture, cover with whites of 2 eggs beaten with 3 table-
spoons sugar. Place in oven until light brown.
Mrs. Loren Felts.
CHOCOLATE PIE
I Cup sugar, i cup milk, i teaspoon melted butter, 2
tablespoons grated chocolate or cocoa. Stir, heat in double
boiler, add beaten yolks of 2 eggs and i J tablespoons corn-
starch dissolved in a little cold milk. When mixture is
thick pour into crust already baked. Flavor with vanilla.
Use whites beaten stiff, with a little sugar added for top.
Makes i
pie. Mrs. Lee McGujre.
PINEAPPLE PIE
I
Cup powderedsugar, ^ cup butter, 2 eggs, i small can
grated pineapple. Cream butter and
sugar, add beaten
yolks and pineapple. When well mixed add well-beaten
whites, mix lightly and bake with under crust only.
Mrs. D. a. Lehman.
PINEAPPLE PIE
I Can grated pineapple, yolks of 5 eggs, whites of 2, i cup
sugar, juice of i lemon. Cook
double boiler until thick.
in
Have rich crust already baked, pour in mixture. Use whites
of 3 eggs for meringue, spread on top, put into oven and
brown slightly. Makes 2 pies. Mrs. Loren Felts.
PEACH CREAM PIE
Line a piepan with rich crust and bake, cover with a
layer of peaches and pour over the following cream filling:
12} P. E. 0. COOK Bodt
Scald 2 cups milk, add i well-beaten eggs, ^ cup sugar, |

teaspoon salt, \ cup flour and cook 15 minutes in double
boiler, stirring often. Top with sweetened whipped cream.
Mrs. D. a. Lehman.
CRANBERRY PIE
I
Heaping cup cranberries, i cup sugar, i tablespoon
flour, ^ cup water. Mix well and bake, with 2 crusts.
•Mrs. D. a. Lehman.
BANANA PIE
i| Cups sweet milk, J cup sugar, yolks of 3 eggs, 2 table-
spoons flour, a pinch of salt. Cook in double boiler until
thick. Cool and add i teaspoon vanilla. Have rich crust
baked and cool. Slice 3 bananas very thin in bottom of
crust and pour over the cream filling. Spread meringue on
top and brown lightly. Mrs. D. A. Lehman.
RHUBARB PIE
Bake crust stew rhubarb with sugar and i table-
first;
spoon flour, put in crust. Make custard of yolks of 2 eggs,
2 tablespoons sugar, i tablespoon flour, i cup milk and a
little bit of nutmeg. Put in pan with rhubarb and bake.
Beat whites stifi^, put on pie and brown.
Mrs. Fred Baumer.
CARROT PIE
I
Cup cooked carrots, mash fine, ^ cup sugar, 2 eggs, i
pint milk, 2 tablespoons molasses, \ teaspoon ginger, ^
teaspoon cinnamon. Bake in one crust.
Mrs. Fred Baumer.
GRAPE CUSTARD PIE
I
Cup freshly seeded grapes, i
cup sugar, \ cup butter, 2
tablespoons cornstarch, yolks of 2 eggs. Bake in i crust.
Put whites of eggs, beaten stiffs with a little sugar, on top
and brown. Mrs. Fred Baumer.
GRAPE CUSTARD PIE
I
Cup sugar,I
cup seeded grapes, lump of butter, i table-
spoon flour mixed with 2 tablespoons water, i egg yolk.
PASTRY v39
Beat egg, add other ingredients and b.r.ke in i crust. Beat

white of egg,' with a little sugar and use for top.
Mrs. a. E. Somers.
WASHINGTON COCOANUT PIE
h Cup butter, ^ cup milk,cup powdered sugar, 2 cups
i
flour, 2 eggs, 2teaspoons baking powder, i teaspoon vanilla.

Cream sugar and butter, add eggs well beaten, milk and
vanilla, then the flour and baking powder sifted together.
Beat well and bake tn a deep pie tin 1 5 minutes in a moderate
oven. Split and put the following cream between layers:
2 Egg yolks, I cup cocoanut soaked in a cup o\ boiling milk,
teaspoon flour, 3 tablespoons sugar. Cook in double
•
I
boiler until thick. Put between layers and dust with pow-
dered sugar. Mrs. G. G. Mugge.
RHUBARB AND RAISIN PIE
I
Cup each raisins, fresh rhubarb and sugar, juice of i
lemon, i egg, i tablespoon butter. Chop raisins and rhu-
barb fine, add sugar, lemon juice, egg and butter. Bake
between two crusts in a moderate oven 45 minutes.
Mrs. Portia Parish.
DELICIOUS APPLE PIE—ONE CRUST
Put unbaked crust into piepan. Into this crust slice
apples very thin, shaving the slices off thin like potato chips.
Mix sugar and a little cinnamon or nutmeg all the way
through the layers of apples. Fill the crust very full with
sugar on the top, pour 2 tablespoons water over pie to start
sugar to melting. Bake very slowly so that sugar will
permeate apples. Pie is done when apples look clear.

APPLE ROLL
Make a rich biscuit dough, adding i rounding tablespoon
sugar to each cup ot flour. Roll about \ inch thick, sprinkle
generously with finely chopped apples, sugar and cinnamon
or nutmeg. Roll and cut across in inch lengths, stand up-
right in a baking dish with boiling hot corn syrup about an
inch in depth, and bake. Mrs. M. S. Coleman.
PUMPKIN PIE
pumpkin, 4 eggs, i pint sweet milk, butter the
ij Pints
walnut, sugar to taste, pinch of salt, i tablespoon
size of a
cinnamon, i teaspoon ginger. Mrs. Oval Ferrell.
PUMPKIN PIE
I Quart milk, 3 scant cups pumpkin, ij cups brown
sugar, I cup sorghum, 3 eggs beaten separately, pinch of salt,
I level tablespoon each of cinnamon and ginger. Mix all
together and bake in undercrusts. Makes 3 pies.
Mrs. M. S. Coleman.
PUMPKIN PIE
Pint pumpkin, 2 tablespoons cream, J cup brown
1
sugar, 3 tablespoons molasses, 2 tablespoons flour, 2 eggs,

^ teaspoon salt, i teaspoon ginger, pinch of cloves, 3 cups
milk. Mix sugar, flour and spices, add pumpkin, molasses,
cream, milk and beaten eggs. Makes 2 pies.
Grace Lane Raymond, Sidney, 111.
PUMPKIN PIE
2 Eggs, pinch of salt, i scant cup pumpkin, i tablespoon
melted butter, J cup sugar, ij cups whole or rich milk, ^
teaspoon each of ginger, spice and nutmeg, J teaspoon
vanilla. Bake in moderate oven until custard is set, then
it is better to have slower heat until nicely browned. Pump-
kin pies require longer cooking. Mrs. Loren Felts.
PUMPKIN PIE
Bake crust first. Make a thick white sauce, using i
heaping tablespoon flour, i tablespoon butter and i cup

sweet milk. Cook until thick and add ^ cup sugar, i egg
yolk, 2 kitchen spoons cooked pumpkin and spices to flavor.
Let cook a few minutes, then remove from fire and cool
slightly. Add the stiffly beaten white of egg. Pour into
crust and place in oven till it glazes over top.
Mrs. Ethel Kane.
PASTRY 131
DATE PIE
2 Cups milk, I pound chopped dates, 2 eggs, \ teaspoon
salt, 1 tablespoons flour, a few gratings of nutmeg. Cook
dates with milk 20 minutes in double boiler, add salt, yolks
of eggs and flour. Put in crust already baked, using the
whites of eggs beaten with a little sugar for top.
Mrs. C. E. Combe.
SLICED SWEET POTATO PIE •
Boil 2 medium sweet potatoes, slice thin; i cup sugar,

^ cup butter, ^ cup sweet cream or whole milk. Line deep
pie tin with rich crust, place in bottom a layer of potatoes,
pour over it half of the sugar, sprinkle with nutmeg, then
another layer of potatoes, remainder of sugar and nutmeg
as before. Put the butter in bits on top, then criss-cross
with thin strips of crust and bake to a nice brown. When
done pour in the cream, put back in oven a few minutes
until heated through. A few drops of lemon extract adds
to the flavor. Mrs. Mary J. Duncan.
DESSERTS
BLACK PUDDING
I
sugar, | cup butter, i cup flour, i cup jam run
Cup
through colander, 3 eggs, 3 tablespoons sour milk, i tea-
spoon soda, I teaspoon nutmeg, i teaspoon spice. Bake
slowly. Myrtle C. Combe.
BREAD PUDDING
( er 2 slices of bread with boiling water. Let stand a
few minutes then drain. xAdd \ cup sugar, 2 eggs and beat
all thoroughly. Then add as much milk as pudding desired,
flavor and bake slowly.
Mrs. J. H. Lane, McLeansboro, 111.
FRUIT BREAD PUDDING

Crumble into a baking dish, buttered, 2 cups bread
crumbs and pour over i pint raspberries (or any kind of
fruit) that have been stewed with | cup sugar. Let stand
until cold, then fold in the stifliiy whipped whites 2 eggs and
bake in a moderate oven until well risen and browned.
Serve immediately with sweetened whipped cream.
CHOCOLATE PUDDING
3 Cups milk, I cup sugar, \ cup cornstarch, 2 ounces
chocolate, 2 eggs, i teaspoon vanilla. Mix sugar and corn-
starch, add the scalded milk. Add this to the chocolate
grated, put in double boiler and stir constantly until thick.
Add vanilla. Caretully pour over eggs, beating constantly;
pour into cold wet molds. Serve with whipped cream.
Mrs. Geo. Bowver, Carbondale, 111.
STEAMED CHOCOLATE PUDDING

I
Egg, \ cup sugar beaten together; i ounce chocolate
grated and melted with 2 tablespoons butter and added to
first mixture; i\ cups flour sifted with i teaspoon baking
powder and h teaspoon cinnamon and a pinch salt, i cup
milk and i teaspoon vanilla. Steam in buttered mold i\
DESSERTS J
33
hours. Serve hot with sauce made by mixing f cup sugar,

1
teaspoon cornstarch, | teaspoon cinnamon together. Add
2 tablespoons butter and i cup boihng water. A beaten
egg white may be added if desired. Myrtle C. Combe.
CHERRY PUDDING
Put a thick layer of fruit in bottom of pudding dish,
sweeten to taste and cover with a batter made of i egg, i
tablespoon butter, 4 tablespoons sugar, i cup milk, i cup
'
flour, I rounding teaspoon baking powder and a pii salt.
Bake and serve with sauce made of the thickened ^ e of
the fruit or cream. Mrs. M. S. Coleman.
CARAMEL PUDDING
f Cup sugar, i pint sweet milk, 4 level tablespoons corn-
starch, I level tablespoon butter, j teaspoon salt, i egg, |
teaspoon vanilla. Melt sugar in a frying pan, stirring con-
stantly to prevent scorching. Heat sweet milk and mix
thoroughly with melted sugar and cornstarch mixed with a
little cold milk. Cook directly over fire until it thickens
then ^n a double boiler for 20 minutes. Add butter, salt
and beaten egg, stirring constantly. Take from fire and
add vanilla. Place in wet mold and put on ice. When
ready to serve turn out on dish and put sliced peaches or
strawberries on top and around pudding. Cov^r with
whipped cream and serve.
Mrs. Nina Gaskins McHenry, Chicago, 111.
CUP PUDDING
I
Cup cream, i
cup sugar, i teaspoon salt, 2 teaspoons
baking powder, flourenough to make a stiff batter. Have
cups greased, with a teaspoon canned cherries in each. Put
batter on top of fruit. Steam i hour. Serve with whipped
cream. This will serve 7 or 8 cups.
Mrs. Clara M. Harvey.
DATE PUDDING
I Pound dates, i
cup nut meats, i
cup brown sugar, 4
134 P' F.. 0. COOK BOOK
tablespoons flour, i teaspoon baking powder, 2 eggs. Bake

40 minutes in a slow oven and serve with whipped cream.
Mrs. a. E. Somers.
DATE PUDDING
Pound dates (stoned), i quart sweet milk. Simmer
I
the dates in the milk until the consistency of pudding.

Place in a cool place until set, then serve with whipped
cream, nuts, cherries or plain. Mrs. W. V. Rathbone.
STEAMED DATE PUDDING
Mix tablespoon flour, 2 teaspoons baking powder and
I
J cup sugar. Into this cut i cup dates and i cup nuts.
Mix all well and add to 3 eggs beaten. Steam i hour or
bake 20 minutes in a moderate oven. Serve with whipped
cream. Myrtle C. Combe.
DATE TORT
I
J Cups nuts,steamed dates, measured before
I
J cups
chopping; cream cup sugar with 4 whole eggs, add 6 table-
i
spoons flour, I
teaspoon baking powder, i teaspoon cinna-
mon, I teaspoon cloves. Bake in slow oven i hour and
serve with whipped cream. Bess S. Parish.
DAMSON PLUM PUDDING
Into a baking dish put 3 eggs, i "cup sugar, | cup butter,
I
cup Damson jam or preserves, i cup flour, i teaspoon soda '
dissolved in 3 tablespoons sour milk, spice to taste. Mix

allwell together and bake in dish it is mixed in, slowly.
Sauce: i
Cup sugar, ^ cup butter, i egg, i tablespoon
vinegar or lemon juice. Boil until thickened slightly.
Mrs. M. S. Coleman.
FIG PUDDING
I Pound pint bread crumbs, 5 tablespoons sugar,
figs, I
3 tablespoons butter or i gill suet, 2 eggs, i cup sweet milk.
Steam 2 hours. Mrs. George Bowyer.
JERUSALEM PUDDING
Chop fine ^ pound dates and cover with orange juice.
Whip pint cream. Cover | box gelatine with cold water
I
DESSERTS 135
and soak for ^ hour. Have ready 4 tablespoons rice, pre-

viously cooked, and sprinkle over it a cupful powdered
sugar and a teaspoon vanilla, then add dates and orange
juice and nuts or any other kind of fruit as raisins, candied
cherries, etc., as desired. Stand gelatine over hot water
until dissolved, then cool until it will just stir, then add to
whipped cream and mix the whole and stir until slightly
thickened. Turn into a mold and let set 2 or 3 hours.
Mrs. Ida E. Stilwell.
MOLASSES PUDDING
3 Cups flour, I
cup cold water, J cup melted butter, i
cup
molasses, teaspoon soda. Mix well and steam 3 hours.
i
Serve with any kind of fruit sauce or a plain sauce or whip-

ped cream. Mrs. Clarence Bonnell.
MADAM SHERRY
I
Cup sugar, 2 eggs well beaten, i
teaspoon baking pow-
der, 3 tablespoons flour, cup chopped dates, i cup chopped
i
nuts. Mix well and bake in 2 well-greased layer cake pans.

When done it is crisp outside but rather soft like macaroons
on the inside. Break up when cool and serve with whipped
cream. Mrs. R. F. Brown.
NIGGER BABY PUDDING
Take quantity of bread that you want pudding, use
enough milk to moisten well, then add 2 eggs well beaten,
I pound raisins, | pound currants, i heaping tablespoon cin-
namon, 2 tablespoons cloves, same of allspice, ^ tablespoon
nutmeg, j cup maple syrup, pinch soda. -Bake in moderate
oven and serve with hard sauce.
Mrs. J. H. Lane, McLeansboro, 111.
P. E. O. PUDDING
Cut 3 large oranges into bits in a baking dish, sprinkle
with sugar. Make a custard of the yolks of 3 eggs, f cup
sugar, 2 tablespoons flour, i pint milk. Cook until creamy,
then pour over oranges. Beat whites of eggs until stiffs and
add 3 tablespoons sugar and spread on top of pudding.

Placein oven until slightly brown.
Mrs. D. a. Lehman.
PLUM PUDDING
I
Cup finely chopped suet, i
cup molasses, i
cup milk,
either sweet or sour, i cup raisins, 3 cups flour, i teaspoon
salt, 2 teaspoons baking powder if sweet milk, i teaspoon
soda if sour milk is used, i teaspoon each cinnamon, cloves,
allspice, ginger, nutmeg. Steam 4 hours.
Mrs. Clara M. Harvey;
PUMPKIN PUDDING
I
Cup pumpkin, 2 eggs, 2 cups milk, i scant cup sugar,
I
teaspoon cinnamon, | teaspoon ginger, i| cups cooked
rice. Bake. Myrtle C. Combe.
PRUNE PUDDING
^ Pound prunes, 2 cups cold water,cup sugar, ^ tea-
i
spoon cinnamon, ij cups boiling water, ^ cup cornstarch,

I
cup nuts added to this pudding improves it, 2 tablespoons
lemon juice, x^fter soaking prunes in thecoldwater cook until
done, stone and add sugar, cinnamon and cornstarch. Mix
well, add boiling water, cook until thick, then add lemon.
Serve with whipped cream on top. Mary Ego.
PRUNE PUDDING
5 or 6 crackers fine, seed cooked prunes until you
Roll
have I cup, add lump of butter, J cup black walnuts, ^ cup
sugar, J cup cream or sweet milk, f teaspoon baking pow-
der. Mix all together well, and bake in a greased piepan
in quick oven about 20 minutes. Sauce Melt lump butter,
:
add I tablespoon flour, i tablespoon sugar, and i cup hot

water. Cook until it thickens and flavor with vanilla,
grape juice, wine or whatever desired.
Mrs. D. a. Lehman.
PRUNE WHIP
After cooking ^ pound of prunes, remove stones and add
J cup sugar and cook 5 minutes. Put through colander and
DESSERTS J/
cool. Just before serving beat whites of 6 eggs very stiff,

add prunes and ^ teaspoon lemon juice. Bake in moderate
oven until brown and serve at once with whipped cream.
Mrs. D. a. Lehman.
PINEAPPLE TAPIOCA
J Pints sweet milk, 2 eggs well beaten, ^ cup sugar, |
I
of a pint can grated pineapple, | cup "One Minute" tapioca.

Soak tapioca in milk, add eggs, pineapple and bake, stirring
3 times while baking. Place pan in another pan filled with
water while baking. Mrs. W. V. Rathbone.
SUET PUDDING
ij Cups suet chopped fine, 2 cups flour, i cup sv/eet
milk, I cup sugar, ^ cup molasses, i^ cups raisins, ^ teaspoon
soda in a little water. Steam 3 hours. Sauce: i Pint
water, lump butter size of an egg, scant cup sugar. Thicken
with a little flour wet with water and flavor with vanilla.
Mrs. C. a. Taylor.
SUET PUDDING
Cups bread crumbs, | cup suet, ^ cup milk, J cup corn
2
syrup, I cup raisins, i egg, ^ teaspoon soda dissolved in
milk, I teaspoon cinnamon, | teaspoon nutmeg. Mix and
steam in baking powder tin. Sauce: i Tablespoon butter
creamed with i teaspoon flour, i cup sugar, i| cups water.
Boil and flavor with vanilla. Mrs. Grace Ledford.
SUET PUDDING
I
Cup each stoned raisins, currants and sviet, | teaspoon
each cinnamon and nutmeg, i egg, pinch salt, i cup sorg-
hum, I cup sweet milk, i teaspoon soda in little of the milk,
3 cups flour. Put in 2 baking powder cans and steam 2
hours. The oftener steamed the better.
Mrs. D. a. Lehman.
VEGETABLE PUDDING
I
Cup ground carrots, cup ground potato, i pound
i
raisins, i
tablespoon shortening, i cup flour, 2 teaspoons
spices, I
cup sugar, i tablespoon soda in J cup hot water.
(10)
ijS p. E. O. COOK BOOK
Steam 2 or more hours. Sauce: i

Tablespoon butter, i
egg, \ cup sugar, pinch salt. Mix these and pour on i cup
*
boiling water, stirring constantly. Flavor.

Mrs. J. E. Holmes, Galesburg, 111.
VICTORY PUDDING
Dissolve package lemon Jello in 2 cups boiling water
I
and pour over i cup Grape Nuts, i cup raisins, i scant cup
sugar, I cup cooked prunes cut fine, i teaspoon each cinna-
mon and allspice, pinch salt. Mold and serve with whipped
cream. Mrs. G. O. Proffitt, Webster Grove, Mo.
BAKED APPLE DUMPLINGS
Makea sour milk and soda biscuit dough only use more
shortening and add 2 tablespoons sugar. Roll out in pieces
large enough for i
dumpling, but not too thin. Have apples
peeled, cut in \ pieces, slightly cooked and drained. Wrap
several pieces of apple in each piece of dough, adding sugar
and cinnamon. Put in greased pan, pour a little water in
pan and set in oven to bake. Make a sugar sauce and serve
each dumpling with this sauce and cream.
CUSTARD SOUFFLE
I
Tablespoon butter, 2 tablespoons flour, cream together
on stove and add i cup. milk, | cup sugar and cook until
thick, then cool. Beat 4 eggs separately, add yolks first
then fold in whites. Flavor with vanilla. Bake in a slow
oven 15 minutes and serve with plain cream.
Mrs. D. a. Lehman.
FOOD FOR THE GODS
I Pound
English walnuts broken, | pound dates cut fine,
2 cups granulated sugar, 6 eggs beaten separately, 9 table-
spoons rolled cracker crumbs, bake in slow oven about, i
hour. Serve with whipped cream. This amount will serve
12 or 15 persons. Mrs. Clara M. Harvey.
FOOD FOR THE GODS
3 Tablespoons sugar, ^ cup corn syrup, 3 eggs, yolks and
DESSERTS 139
whites beaten separately, 7 heaping tablespoons crumbs, i

levelteaspoon baking powder, i package dates, i cup nuts.
Bake 40 minutes in a slow oven and serve with whipped
cream. Mrs. Ida E. Stilwell.
STRAWBERRY SHORTCAKE
I
Quart tablespoons butter, i cup milk, i egg, i
flour, 3
tablespoon teaspoons baking powder. When baked
sugar, 2
and while warm open the cake and spread with butter.
Have berries crushed and covered with sugar, spread
between cake and on top. Serve with cream.
Mrs. Clara M. Harvey.
ICE BOX CAKE

Line dish with Lady Fingers or strips of Ward Sponge
I Pint cream
cake. whipped very stiff, whites 2 eggs beaten
very stiff, 2 tablespoons Knox gelatine dissolved in J cup
sweet milk, use double boiler. Drop hot gelatine into eggs
as for frosting and when cool enough not to melt cream, mix
with cream. (Do not let eggs and milk get cold or mixture
will be lumpy.) Add ^ cup powdered sugar and a little
vanilla. Any dry fruit such as strawberries or fresh peaches
cut fine may be added. Pour into dish lined with Lady
Fingers and garnish top with same. Set in ice box and when
cold turn on chop plate and serve like slices of cake with
coffee. Mrs. G. T. Gaskins.
ORANGE TAPIOCA FLUFF
I Cup Minutetapioca, i cup sugar, 2 cups water, 3
oranges, 2 eggs. Cook
tapioca, sugar, water in a double
boiler until clear;add the orange juice about 3 minutes
before taking off the stove. When cool, fold into it the
well-beaten whites of the eggs. Serve with a soft custard
made with the yolks of th^ eggs, 2 cups milk and i cup
sugar. Mrs. Nelia Gregg.
SOUR CREAM CUSTARD
I
Cup sugar, cup sour cream, i rounded tablespoon
i
flour, I
tablespoon vinegar, ^ cup dates, 2 eggs. Mix all
together except whites of eggs. When custard is cooked,

beat white of eggs stiff, add a little sugar, spread on custard
and brown in oven. Miss Emma Wright.
FLOATING ISLAND
I
Quart milk, 4 eggs, 4 tablespoons sugar. Put milk in
double boiler and when hot pour over beaten yolks. Put
back on fire and stir constantly until it thickens. Remove
from fire, stir in beaten whites, reserving i for the "Island"
on top, when cold flavor with vanilla.
Mrs. D. a. Lehman.
KISSES
W^hites of 6 eggs with a pinch salt beaten stiff. Add 2
cups granulated sugar. Beat all together hard and add h
teaspoon vinegar, J teaspoon vanilla, and put in piles on
greased pans and bake slowly 40 minutes. This makes
from 8 to 10 kisses.
Garnish for Kisses: Cup cream whipped, j cup can-
i
died cherries cut cup

fine, Jcandied pineapple cut very fine,
J cup blanched almonds cut very fine. Fold fruit and nuts
into the whipped cream, taking care not to break down the
cream. Cover the top of the kisses with this mixture.
Mrs. C. E. Combe.
KISSES
White of I egg beaten very stiff, j cup sugar. Grease
paper and drop meringvie on paper with a tablespoon. Bake
slowly until brown. When cool cut tops off, fill with fruit
or cream, put tops on and serve. Mrs. D. A. Lehman.
SCALLOPED APPLES
4 Cups sliced apples, j cup melted butter, 2 cups bread
crumbs, | cup sugar, rind and juice i lemon, | teaspoon
cinnamon or nutmeg. Mix crumbs, butter, spice, sugar and
lemon together and spread f of the mixture in bottom of
baking dish, then a layer of apple and another layer of
crumbs, having a layer of crumbs on top. Serve with
cream. Mrs. G. T. Gaskins.
DESSERTS 141
SMOTHERED BANANAS
Peel and cut 4 large bananas in half lengthwise, then cut
inhalves crosswise. Melt 2 tablespoons butter, add 2 table-
spoons sugar and | cup orange juice. When hot add the
prepared bananas and cook until soft. Remove bananas to
hot serving plates and pour over orange sûce made as fol-
lows: Mix 2 teaspoons cornstarch and i cup sugar. Add 2
cups boiling water and cook slowly for 20 minutes, stirring
constantly first 5 minutes. Add grated rind and juice 2
small oranges, i
tablespoon lemon juice and | tablespoon
butter. Serve hot. May be used as light dessert or with
a meat course. Mrs. G. G. Mugge.
BAVARIAN CREAM
Package Knox gelatine soaked in i cup cold water for 2
I
hours, I can shredded pineapple boiled slowly with i cup

sugar for .20 minutes. Just before removing from the fire
add the gelatine. When cold beat in i pint whipped cream.
Put into molds. Make the day before and keep on ice.
Serve with whipped cream. Mrs. W. V. Rathbone.
ANGELS' DELIGHT
I
Cup in pieces, | package marshmallows
pineapple cut
cut in quarters, cup chopped almonds. Whip ^ pint
i
cream and let marshmallows stand in cream for 2 hours.

Just before serving add other ingredients.
Mrs. D. a. Lehmax.
MACAROON PUDDING
Cream until very light the yolks of 8 eggs. Add 4 table-
spoons of dry gelatin and 2 cups of sugar to the yolks and
beat very light. Let i pint of milk get very hot in a double
boiler, then add yolks. Cook until done but not too long
or it will curdle. Let cool, then fold into the custard the
beaten whites of the eggs. Pour this over broken
stifiiy
—
macaroons and chopped almonds or other nuts. Pour
into a mold and let cool. Use 2^ dozen large macaroons
and I lb. nuts. This makes about i gallon.
Mrs. Geo. Stephens.
PINEAPPLE CAKE
Cream in warm
skillet i cup brown sugar and ^ cup but-
ter. Drain small can of pineapple and place it over the
i
sugar in skillet. Mix any good sponge cake batter and

spread it over the pineapple and bake in a slow oven. Serve
plain or with whipped cream or any good pudding sauce.
Mrs. D. B. McGehee.
SUET PUDDING SAUCE
Cream
2 cups sugar, i cup butter and yolks of 5 eggs
together well, then add 2 tablespoons vinegar and put in
double boiler and cook slowly 45 minutes or i hour, then add
the stiffly beaten whites of the eggs and 2 teaspoons of lemon
extract.
One cup milk may be added if desired.
Mrs. J. B. Blackman.
FROZEN DESSERTS
APRICOT SHERBET
Run through sieve: i Can apricots, 3 or 4 lemons and 3
or 4 oranges; boil i quart sugar in i quart water. Add
beaten whites of 2 eggs and when partly frozen add i pint
of cream. This makes i gallon. Mrs. H. P. Barnes.
CRANBERRY ICE
2 Quarts of cranberries cooked and put through the
colander. Juice 2 lemons and 4 oranges. Enough water
to make 3 quarts, add sugar to taste, whites 2 eggs beaten
stiff and put in when nearly frozen. Mrs. R. F. Brown.
FIVE FROZEN THREES

Juice of 3 oranges, 3 lemons, 3 bananas, 3 cups sugar
and 3 cups water. Make syrup of sugar and water and let
cool. Put bananas through sieve. Use the grated rind of
1
orange. Add enough water to make i gallon.
Mrs. D. B. Harvey.
GRAPE SHERBET
Make a syrup of J pint sugar and i pint water. When
cool add I pint grape juice, i tablespoon each orange and
lemon juice. When partly frozen add the beaten whites of
2 eggs. Mrs. D. A. Lehman.
ICE CREAM
5 £ggs, I pint sugar, ij pints milk. Make into a thick
custard in double boiler, strain through coarse cloth, add i
quart cream, whipped, flavor to taste.
Mrs. Grace M. Baker.
MILK SHERBET
I Quart sweet milk, lemons and 2
2 cups sugar, juice 2
oranges. Dissolve sugar milk and half freeze, add juices
in
and finish. Pack well and let stand 2 hours. Makes |
gallon. Mrs. G. B. Rice.
MAPLE NUT ICE CREAM

I
Cup maple
syrup, ^ cup sugar, 2^ cups milk, 3 eggs
well beaten,cup nuts (chopped fine), i^ cups heavy cream.
i
Mix thoroughly and freeze in 3 parts ice to i of salt.

Mrs. C. E. Combe.
ORANGE SHERBET
3 Oranges, i lemon, grated rind and juice of each. Dis-
solve 2^ cups sugar in the juice. Beat i egg and i
pint
cream, add i quart milk, mix and freeze.
Mrs. M. S. Coleman.
PINEAPPLE SHERBET
I gallon water, 3 cups sugar, 7 tablespoons flour, juice
4 or 5 lemons, i large can sliced pineapple. Mix flour and
sugar thoroughly, add to water and boil until done. Cool
and add pineapple cut very fine, mixed with lemon and pine-
apple juices. Freeze and pack. Mrs. Will Ferrell.
FRUIT MOUSSE
Sprinkle any fruit with sugar and let stand until sugar is
dissolved and i pint of juice is drawn off^. Mash and strain.
Soak I box gelatine in | cup cold water 20 minutes. Pack
mold in ice and salt, whip pint
i cream. Dissolve gelatine
in I cup boiling water and strain into juice. Set all in a
pan of ice, stir constantly and as it begins to thicken stir in
whipped cream. When well mixed pour into molds, cover
and let stand 3 hours. Mrs. D. A. Lehman.
MAPLE MOUSSE
Beat yolks 4 eggs and pour over them ^ cup hot maple
syrup. Let cook a little and after cooling beat with an egg
beater until double in bulk. In the meantime whip i pint
cream and fold into the other mixture and pack in freezer.
Mrs. M. S. Coleman.
STRAWBERRY MOUSSE
I
Cup well mashed strawberries, i
cup granulated sugar,
white I
egg. Beat all together until it stands, then chill.
Mrs. Fred Baumer.
FROZEN DESSERTS 145
HOT CHOCOLATE FOR ICE CREAM

Let 2^ cups sugar and 3^ cups water boil 5 minutes,
moisten 2 tablespoons cornstarch and stir into boiling syrup
and cook 2 or 3 minutes. Melt 5 squares Baker's chocolate,
grated, by pouring into the hot syrup and put on the back
of the stove, where it will keep hot but not cook. Pour
over cream just before serving. Mrs. D. B. Harvev.
MAPLENUT BLANC-MANGE
I
quart sweet milk (cream taken off).
I
egg well beaten.
Caramelize f cup white sugar.
\ cup white sugar.
J cup cornstarch.
\ teaspoon salt.
Mix dry ingredients and dissolve in little milk. Put all
together in double boiler and stir constantly till begins to
thicken, cook 45 minutes. Add i cup black walnut meats
when you take from fire. Chill and serve with whipped
cream.
CAKES
CAKE HINTS
Rich cakes need plenty of beating to fill the batter with
air and make it light, but cakes that are mostly of beaten
eggs, angel food and sponge, must be treated very lightly or
the air held by the eggs will be liberated and the cake made
tough.
Cakes are guaranteed not to stick in tins that have had
flour sprinkled over them after greasing thoroughly. This
also improves the lower crust.
Skimp the milk measure a little, beat a little hot water

in just before making and notice improvement.
Too many eggs harm, rather than help many cakes, by
making them seem solid.
Cake must be baked till done, determine by testing with
clean broom splint; but to leave it in the oven longer is to
shrink and toughen it.
ANGEL FOOD
I
Cup egg whites (9 to 11), i level teaspoon cream of
tartar mixed withcup Swans Down flour, i^cups fine gran-
i
ulated sugar (flour and sugar sifted 5 times before measur-

ing), \ teaspoon salt, i teaspoon vanilla, J teaspoon almopd
flavoring. Beat eggs until stiff but not too dry, acid salt,
fold in sugar i tablespoon at a time, add flavoring and fold
in flour same as sugar. Put in ungreased pan and bake 50
to 60 minutes. Mrs. D. A. Lehman.
ANGEL FOOD
I whites, i\ cups sugar, i level cup flour sifted 3
Cup egg
times, teaspoon cream of tartar, i teaspoon flavoring, a
I
pinch salt. Beat eggs and salt until eggs are foamy, add
cream of tartar and beat until stiff. Add sugar, flavoring
and flour, fold in gently with mixing spoon. Bake 20 to 25
minutes.
For larger cake ij cups egg whites, i^ cups sugar and a
CAKES 147
rounded cup flour, same amount of salt, cream of tartar and

flavoring. Mix as in firstand bake 30 minutes.
Mrs. Warner Bramlet.
ANGEL FOOD
I
Cup Swans Down flour sifted 7 times, i| cups sugar
sifted 7 times, whites 1 eggs beaten stiffs, i teaspoon cream
1
of tartar, a pinch salt and i teaspoon vanilla. Beat the

whites very stiff, adding cream of tartar as soon as eggs
begin to froth, then add the sugar gradually, then the salt,
then fold in the flour and add the vanilla. Bake i hour in
slow oven. Mrs. C. F. Elder.
ANGEL FOOD
Whites of 8 large or 9 medium eggs, i\ cups granulated
sugar, I
cup Swans Down cake flour, ^ teaspoon cream of
tartar, a pint salt added to eggs before beating, flavor to
taste. Sift, measure and set aside sugar and flour, whip
eggs to foam, add cream of tartar and whip until very stiff,
then fold in sugar, flavor and add flour and fold in lightly
through. Put in a moderate oven at once. Will bake in
about 25 minutes. Should not take longer, as baking too
long dries out moisture and makes cake tough and dry.
When it is done it begins to shrink; let shrink back to level
of pan, take out and invert immediately, rest on center tube
and let hang until perfectly cold, then cut cake loose from
around sides and center tube. Mrs. W^ J. Blackard.
ANGEL FOOD
Beat to a stiff froth with a pinch of salt the whites of 1 1
eggs, mix in gradually a cup and a half powdered sugar,
then add a cup of flour sifted twice with a teaspoon of cream
of tartar. Mix smooth and add the strained juice of half a
lemon. Put into a smooth ungreased pan. Bake in a
moderate oven for J hour. Take up and turn the pan upside
down on a cloth and let it stand until the cake falls out.
Mabel Dale.
ANGEL FOOD
1 1 Cups sugar, sifted 7 times, i scant cup Swans Down
flour sifted 7 times. After the third time measure again.

The whites of 11 or 12 eggs, beaten stiff but not dry, mix |
teaspoon (level) cream of tartar with eggs after they have
been beaten to a froth, then fold in sugar, add i teaspoon
flavoring and lastly fold in flour. Bake in a very slow oven
tor I hour. Do not open oven for first 15 minutes. Have
oven real cool at first then increase heat the last half hour
very slowly. Mrs. J. B. Hetherington, Jr.
ANGEL FOOD
I Tumbler of flour
(scant), i tumbler sugar (heaping),
whites 12 eggs, pinch salt in eggs, f teaspoon cream of tar-
tar. Sift flour and sugar separately 7 times. When eggs
are half beaten add cream of tartar. Fold in sugar then fold
in flour, i
tea^|^)(ir^3jjq^^^^voring.
Mrs. Margaret Hixson.
ANGEI ORANGE CAKE

1
Cup egg whites, i| cups sugar, i
cup Swans Down four,
I
teaspoon cream of tartar, flavoring. Sift flour before
measuring, then sift three times. Beat egg whites until
frothy and add cream of tartar and beat until they will stand
of their own weight. Fold in sugar quickly, flavor, fold in
flour and bake in an ungreased pan. -When cold spread the
following orange filling:
Orange Filling: i
Cup sugar, juice of half a lemon, ^
cup of flour, 2 tablespoons butter, 3 egg yolks, | teaspoon
salt and i cup orange juice. Mix sugar, flour, salt and fruit
juice and cook in double boiler, stirring until thick. Add
buLter and egg yolks well beaten and cook 2 minutes longer.
Chopped almonds improve this filling. Ruby Rice.
WHITE CAKE
2
Cups sugar, ^ cup butter, 5 egg whites, 3 cups flour, i
cup sweet milk, 3 teaspoons baking powder, i teaspoon
vanilla. Mix, beat well and bake in a moderate oven.
Mrs. W. T. Skaggs.
CAKES 149
WHITE CAKE
Whites of cups sugar, 3 cups flour measured
5 eggs, i^
before sifting, cup milk, f cup butter (scant), i teaspoon
i
soda and 2 teaspoons cream of tartar. Makes 3 large layers.

Mrs. Art "*^r Clark.
WHITE LAYER CAKE
2 Cups cup butter, 4 to 8 whites of eggs, 3 cups
sugar, i
flour, heaping teaspoon baking powder, i cup sweet milk,

I
I
teaspoon flavoring. Makes 3 good layers.
Mrs. J. B. Hetherinton, Jr.
WHITE CAKE
i^ Cups sugar, i^ cups flour, ^ cup cornstarch, | cup
milk, I cup butter, whites 6 eggs, i teaspoon baking powder,
flavor. Mix in niC^' ^''- Mrs. Roy L. Seright.
'^^'<-
Wltli \
FEATHE
f Cup butter, 2 cups sugar, i cup Âveeu milk, 3 cups
sifted flour, sifted with 3 teaspoons
baking powder, whites 8
eggs, \ teaspoon almond extract and \ teaspoon vanilla.
Cream butter and sugar, and add i at a time the unbeaten
egg whites and beat mixture vigorously after each white is
added. Add the flour and milk alternately and give a
thorough beating when all has been added. Bake in layers
in a moderate oven. Mrs. C. E. Combe.
WHITE CAKE
I
Cup butter, 2 cups sugar, i cup sweet milk, 3 cups
flour, whites 5 eggs, 2 teaspoons baking powder. Cream
butter and sugar until very flufl^y, pour milk in, stirring
while it is being poured, add baking powder to flour and sift
5 times. Beat whites of eggs to stiffs froth and add last.
Filling: 2 Cups sugar and cup water, cook until it
i
threads. Remove from stove and pour over the beaten

whites of 2 eggs and flavor. Mrs. Harry Barter.
WHITE LAYER CAKE
\ Cup i
cup sugar, \ cup milk, 2 scant cups flour,
butter,
i^ teaspoons Calumet baking powder, whites 4 eggs, \ tea-
spoon of These measures are level, do not heap.

vanilla.
Mix and baking powder, cream butter and sugar, add
flour
milk and flour alternately, then vanilla and beaten whites.
Bake in 2 laye- s in hot oven. Use any desired filling.
^"1^
Mrs. Grace Baker.
-
GOLD AND WHITE CAKE
White part: sugar, J cup shortening (Crisco), 2
i
Cup
cups flour, pinch salt, 3 teaspoons baking powder, 3 egg
whites, f cup milk, or water (water preferred, more tender),
flavoring.
Yellow part: Use the same ingredients as above, only
use a little less shortening (rake off a little) and add the
yolks of 3 eggs. Mix as any other cake. Bake i yellow
layer and i white one. Use choc'^^î^'cin*^ as follows: i
Cup sugar, J cup mi]k.2^;;§s|^.^^ vablespoons cocoa, 2 table-
spoons butter and 2 teaspoons vanilla.
Mrs. Otto Baker.
WHITE LATER CAKE
. . 2 sugar, i scant cup butter, i cup swee^ milk, 3
Cups
cups Aour, 3 level teaspoons baking powder, i teaspoon
vanilla and whites 8 eggs. Mix, bake and put together
with any preferred filling. Mrs. T. O. Elliot.
P. E. O. CAKE
Scant cup sugar, ^ cup butter. Put whites 2 eggs in a
I
cup and fill the cup with sweet milk, add to creamed butter
and sugar 2 teaspoons baking powder sifted with 2 cups
flour, I teaspoon vanilla. Bake in layers. Filling: Take
the yolks of 2 eggs, add to i cup powdered sugar, i teaspoon
vanilla. Beat well and put between layers.
Mrs. Fred Baumer.
W«ITE CAKE
I I
Cup cups sugar, i cup sweet milk, whites 4
butter, 2
eggs, 3 cups flour, i| teaspoons baking powder, flavoring.
Cream butter and sugar and add milk and white of i egg;
beat 2 or 3 minutes, then add i cup flour and i egg white
'
and beat as be continue adding flour and egg until 3

•
CAKES 151
cups of flour and 4 eggs have been used. Do not beat eggs
first. x-\dd baking powder in the last cup of flour. Bake in
2 layers and put together with icing.
Mrs. O. ^' \RRAKE.R.
DREAM CAKE
^ butter, if cups sugar, i cup sweet milk, if cups
Cup
flour, whites
5 eggs, 3 teaspoons baking powder. Cream the
butter, adding the sugar a little at a time until the whole is
light and flufl^y. Sift the flour 3 times, then measure and
sift with the baking powder, adding this to the sugar and
butter, alternating with the milk, then add the stifiiy beaten
whites of the eggs. Beat until smooth and bake in 3 layers.
The 2 lower layers are frosted with confectioner's sugar and
the white of an egg; the frosting for the bottom layer is
flavored with lemon, the next with vanilla and the top layer
is thickly covered wrth cocoanu-t and is flavored delicately
with a few drops of rose water. Mrs. Ella Marsh.
^
LADY BALTIMORE CAKE
I
butter, 2 cups powdered sugar, i cup milk, juiccî
Cup
lemon, whites 6 eggs, 4 cups flour, 2 teaspoons baking pow-
der. Rub the butter and sugar to a cream and add the
milk; when well mixed, stir in the juice of a lemon and whip
very light; stir in alternately the stiff'ened whites of eggs
and flour sifted with the baking powder.
Filling: Boil 3 cups granulated sugar with ^ cup water
until it spins a thread. Pour over the beaten whites of 3
eggs and whip until you have a thick cream, then stir in
gradually a cup of minced raisins and chopped pecans, with
5 figs that have been soaked soft in lukewarm water, then
dried and minced. Spread between layers and frost on
top.
— Curtis Cook Book.
WHITE WASHINGTON CAKE

f Cup butter, 2 level cups sugar, 6 egg whites, 3 cups
of flour, 2 teaspoons baking powder, i cup milk, \ tea-
spoon salt and flavoring. Cream butter and sugar, beat
whites of eggs to a stiff froth, add them to butter and sugar
152 p. E.O. COOK BOOK
and beat well, then sift In flour, salt and baking powder.
Add milk and ^ teaspoon vanilla and | teaspoon lemon.
Divide into 2 or 3 buttered and floured cake tins and bake
in a moderate oven 20 to 25 minutes.
Filling: Put i| cups milk into a saucepan, with ^ cup
sugar and 2 tablespoons butter, and bring to a boiling point.
Blend a tablespoon flour with ^ cup milk, add 3 egg yolks
and stir until thickened, then add i teaspoon vanilla, i cup
nut meats, ^ cup raisins and put between layers. If only 2
layers, half of recipe will be plenty. Cover top with boiled
frosting. Mrs. M. S. Coleman.
WHITE CAKE
Scant cups sugar, ^ cup butter or Crisco (if Crisco is
2
used add a pinch of salt), i cup sweet milk, 3 cups flour, 2
teaspoons baking powder, whites 5 eggs, ^ teaspoon lemon
flavoring. Minnie Welch.
DELICATE CAKE
J Cup cup sugar, J cup cold water, pinch salt, 2
butter, i
cups flour, teaspoons baking powder, whites 4 eggs.

2
Cream butter and sugar, add water slowly with 2 table-
spoons of flour. Add remainder of flour sifted with the
baking powder. Fold in whites of eggs, flavor.
Ruby Rice.
SILVER CAKE
Th^ whites of 8 eggs, 2 cups sugar, i cup butter, f cup
cups flour,
milk', j' i
teaspoon cream of tartar and i of soda.
Flavor with rose or vanilla. Mix and bake.
Mrs. Wôodrow Wilson.
WHITE CAKE
i^ Cups white cup milk, 3 cups
sugar, | cup butter, i
sifted flour, 3 teaspoons baking powder, i teaspoon flavor-

ing, whites 3 eggs. Cream butter and sugar thoroughly,
sift baking powder with flour twice, add milk and flour
alternately to butter and sugar, beat thoroughly, then add

flavoring and stifly beaten whites. Bake in moderate oven.
Mrs. J. H. Eisenhower.
CAKES 153
SNOWFLAKE CAKE
Whites of 4 eggs, ^ cup butter, i| cups sugar, | cup milk,
1 cups pastry flour sifted 4 times with 2^ level teaspoons of
baking powder, i scant teaspoon lemon extract. Cream
butter, add sugar and beat; add a little of the flour, then
milk and flour alternately until all is used. Beat 5 minutes
with an upward stroke and always in one direction. Add
flavoring and stifliy beaten whites, cutting them in lightly.
Bake in moderate oven. Mrs. Clarence Bonnell.
WHITE CAKE
2 Cups sugar, J cup butter, i cup milk, 3 cups flour, 3
teaspoons baking powder, 4 egg whites, i teaspoon flavoring.
Cream butter and sugar, adding 1 tablespoons of the milk
to make creaming easy, sift flour and baking powder several
times, adding this with the milk to butter and sugar, alter-
nating. Beat well. Flavor and fold in egg whites.
Ruby Rice.
ARCHANGEL CAKE
« Beat the whites of 8 eggs to a stiff" fi-oth, sift 2 cups of
pulverized sugar and beat with i cup of butter until it is
light and creamy; to this add 2 cups of flour that has been
sifted with a teaspoon of baking powder, \ teaspoon of salt,
continuing to beat as the flour is added. .Add a teaspoon
of lemon extract and last of all add the stiffly beaten wnites.
Beat all together very thoroughly and bake in a quick oven.
Kate Harris.
WHITE LOAF CAKE
i\ Cups cup sweet milk, 3 cups
sugar, ^ cup butter, i
flour, 2teaspoons baking powder, | teaspoon vanilla ahd 5

egg whites. Mrs. Julian Bâshears.
SNOW CAKE
Cream
^ cup butter and i cup sugar, add alternately 2
cups flour and \ cup sweet milk. Sift 2 teaspoons baking
powder in flour and add the stifliy beaten whites of 4 eggs.
Bake in i loaf. Mrs. A. A. Lehman.
(11)
WHITE LOAF CAKE

I Cup i
cup sweet milk, 3 cups
butter, 2 cups sugar,
flour, 3 lev^lteaspoons baking powder, i teaspoon vanilla
and whites of 8 eggs. Cream the butter and sugar, add the
milk, then the flour and baking powder sifted together, then
vanilla and lastly the egg whites beaten stiffs. Bake in a
loaf. Mrs. A. E. Somers.
DOLLY VARDEN CAKE

Whites of 3 eggs, i| cups powdered sugar, \ cup butter,
2 cups flour with ij teaspoons baking powder. Cream
butter and sugar, add stiflly beaten whites of eggs, mix flour
and baking powder and lastly the milk and flavoring. Is
especially good with fresh fruits. Mrs. M. S. Coleman.
WHITE LOAF CAKE

White of 2J cups of pastry flour, f cup butter,
8 eggs,
^ cup water, i\ cups granulated sugar, 2 heaping teaspoons

baking powder. Cream butter and sugar (warm sugar very
slightly if butter is cold; never warm butter), pour water on
top of butter and sugar, pour slightly whipped whites on
top of water (do not stir water in butter and sugar), then
add pastry flour and baking powder that has been sifted
together 3 times; add extract, beat hard until fine as velvet.
Pour into ungreased pan, put in slow oven, let it raise to top
of pan, then increase Jieat and finish baking as rapidly as
possible without burning. Wâtch oven as for Angel Cake,
cool oven in same manner; when cake is done it will feel firm
under finger tip touch; do not bake too dry It should stay
in pan same as Angel Cake. Cut out of pan when cold.
Igleheart.
MARBLE CAKE
White Part: Mix together 2 cups flour, i
cup sugar and
if teaspoons baking powder, add h cup sweet milk and \ cup
soft butter and whites 2 eggs. Beat hard for 3 minutes.
Dark Part: Same as white except mix J teaspoon nut-
meg, I teaspoon cinnamon and \ teaspoon cloves with the
CAKES 155
dry ingredients and use the egg yolks instead of the whites.
Bake in loaf, alternating light and dark.
Mrs. Harry Woolcott.
WHITE OR CHOCOLATE CAKE (Never Fails)
^ Cup butter, 2
cup sugar, cups
i cake flour, 3 teaspoons
baking powder, 3 egg whites, ^ cup milk, \ teaspoon flavor-
ing. Double recipe for larger cake. For Marble Cake
divide the dough and to one-half add 2 squares of chocolate,
\ teaspoon soda, scant teaspoon cinnamon and \ teaspoon
cloves. Bake in loaf, alternating light and dark.
Mrs. G. G. Mugge.
SOUR MILK CAKE
I
Heaping cup sugar, | cup butter and lard mixed, i egg,
I
cup sour milk, ^ teaspoon soda, a teaspoon lemon and a
teaspoon vanilla, flour to make a stifle batter, add \ cup
chopped nuts to flour before mixing. Bake in loaf.
Mrs. Fred Baumer.
CUP CAKE
Put egg whites
2 cup and half fill with butter which
in a
has been creamed. filling with milk, add i cup
Finish
sugar. Sift together 2^ cups flour and 2 heaping teaspoons
baking powder, add to the above; flavor, i Whole egg
may be used in place of the 2 whites. Beat 5 minutes.
Ruby Rice.
GOOD CAKE
I
Tablespoon butcci, i cup sugar (heaping), i cup cold
water, 2 cups flour, 2 teaspoons baking powder, 2 egg whites
beaten stiff (or i whole egg). Beat and bake 40 minutes in
lukewarm oven, in greased, floured pan.
Mrs. W^ V. Rath bone.
VINEGAR CAKE
4 Eggs, I
cup sugar, i
cup flour, i tablespoon vinegar,
Beat egg yolks un very light, then add vine-
'
flavoring.
gar. Beat whites and add sugar to them, mix yolks and
whites together, add flour, flavoring and bake.
Mrs. a. a. Lehman.
GOLDEN CREAM CAKE

I
Cup sugar, ^ cup butter, whites 3 eggs, f cup milk, |
teaspoon baking powder, i^ cups flour. Flavor with van-
illa. Cream butter and sugar thoroughly, then add milk,
flour and eggs beaten well.
Ice Cream Filling: 2 Cups sugar, f cup water; let boil
until it threads, beat this into the whites of 1 well-beaten
eggs. Flavor with vanilla. Mrs. W. V. McAdoo.
GOLD CAKE
Yolks of 8 eggs, i cup sugar, | cup butter, ^ cup sweet
milk, and i^ cups flour, i teaspoon cream of tartar, \ tea-
spoon soda. Flavor with lemon.
Mrs. Woodrow Wilson.
HONEY CAKE
i^ | cup butter, 3 eggs, 5 cups flour, 2 tea-
Cups honey,
spoons cinnamon, ^ teaspoon salt, i\ teaspoons soda, 2
tablespoons orange juice. Add nuts and raisins it desired.
Bake in a loaf in a slow oven. Mrs. C. E. Combe.
SUNSHINE CAKE
Whites of and yolks of 5, i cup sugar, f cup flour,
7 eggs
I level
teaspoon cream of tartar, i teaspoon vanilla and a
pinch of salt. Sift sugar and flovir twice before measuring.
Beat yolks and whites separately, yolks first, then whites in
the mixing bowl. Put a pinch of salt in whites when beat-
ing is begun, when half beaten add cream of tartar, when
whites are stiff, add sugar slowly, then beaten yolks, then
flour and flavoring. Bake i hour in slow oven.
Mrs. D. B. Harvey.
POUND CAKE
Cream ^ cup butter (scant) and i^ cups pastry flour
(sifted once). Beat the yolks of 5 eggs until thick and lemon
colored and add i^ cups powdered sugar gradually while
beating constantly. Combine the mixtures and add the
whites of 5 eggs beaten until stiff, and i teaspoon vanilla.
Sift over i teaspoon baking powder and beat thoroughly.
CAKES 157
Turn into a buttered and floured shallow square pan and

bake in a moderate oven. Remove from pan and cut in
squares. Cover with frosting and garnish with nut meats,
shredded cocoanut, glaced cherries, candied violets, or
candied rose leaves. Mrs. Ella Marsh.
LOAF CAKE
2 Cups sugar, 8 egg whites or 4 whole eggs, i cup butter,
I
cup milk, i\ cups flour and \ cup cornstarch or 3 cups
pastry flour, 3 teaspoons baking powder. Flavor to taste.
Mrs. C. E. Combe.
WHITE FRUIT CAKE
I
butter, 2 cups sugar, i cup sweet milk, 2^ cups
Cup
flour, whites of 7 eggs, 2 teaspoons baking powder. Mix
and add i pound each of seeded raisins, figs, blanched al-
monds, \ pound citron, all chopped fine; i cup cocoanut.
Mix batter well before adding fruit. Sift a little flour over
fruit berdre adding. Bake slowly 2 hours.
Mrs. George Morris.
WHITE FRUIT CAKE
Work I of a cup of butter until creamy, add gradually 2
scant cups pastry flour, mixed and sifted with \ teaspoon of
soda; then add | teaspoon lemon juice. Beat the whites of
6 eggs until stiff; then add gradually while beating con-
stantly i\ cups of powdered sugar; combine mixtures and
when thoroughly blended add | cup of candied cherries, 1
cup each sliced citron and blanched almonds shredded, add
I
teaspoon almond extract. Turn into a pan and bake in
a moderate oven i hour. Kate Harris.
COFFEE CAKE
Sift together twice i cup flour, \ cup sugar, 3 teaspoons
baking powder, ^ teaspoon salt, | teaspoon cinnamon. Mix
to soft dough with 4 tablespoons melted butter, a well-
beaten egg, separate, and | cup sweet milk. Bake a in
shallow pan, sprinkle sugar and cinnamon on top.
Mrs. D. a. Lehman.
BOSTON CREAM PIE

-3 cup butter, i cup sugar, 2 eggs, J cup milk, i^ cups
flour and 3 teaspoons baking powder. Cream butter and
sugar and add well-beaten eggs, then alternately milk and
dry ingredients well sifted. Bake in 2 layers and put
together with the following English Cream Filling, with

whipped cream on top.
English Cream Filling: i
Cup sugar, ^ cup flour, ^
teaspoon salt, 2 eggs, 2 cups milk and i teaspoon vanilla.
Mix dry ingredients and milk and yolks well beaten, cook
in double boiler, stirring constantly until thick. Remove
from fire and cool and fold in whites and flavor.
Ruby Rice.
BERWICK SPONGE CAKE
3 Eggs, I
J cups sugar, J cup water, 2 cups flour, i tea-
spoon cream of tartar, ^ teaspoon soda, flavor with lemon.
Beat eggs separately, add sugar, water and lemon extract
to yolks of eggs, then flour sifted with soda and cream of
tartar and whipped whites. Bake in a loaf.
Mrs. G. G. Mi gge.
WHITE SPONGE CAKE
Whites of 5 eggs, i cup flour, i cup sugar, i
teaspoon
baking powder^ i teaspoon lemon extract.
Kate Harris.
SPONGE CAKE
4 Eggs, I
cup I
cup sugar, ^ tablespoon lemon
flour,
juice, a pinch salt. Beat egg whites until stiff, add sugar,
flour, lemon juice and salt and well-beaten yolks. Bake in
an ungreased pan. Ruby Rice.
SPONGE CAKE
4 to 6 Eggs, I cup sugar, ^ teaspoon salt, i tablespoon
lemon juice, grated rind of half a lemon, and i cup pastry
flour. Beat well and bake. Mary Margaret Clark.
SMALL CHOCOLATE CAKE
I Cup shortening, i cup sugar, i egg yolk, 2 squares
chocolate, § cup hot water, J teaspoon salt, if cups pastry
CAKES 159
flour,J teaspoons baking powder, ^ teaspoon soda, another

I
§ cup hot water. Cook and stir chocolate and ^ cup hot
water about 3 minutes until thick and glossy. Remove
from fire, add egg yolk, shortening, sugar and salt. Stir in
dry ingredients, sifted together and second ^ cup boiling
water and beat until smooth. Use white of egg for boiled
icing. Easy to make and extra good.
Grace Lane Raymond, Sidney, 111.
ALMA GLUCK'S CHOCOLATE CAKE

i^ Cups sugar,i
cup butter, 5 eggs, i^ cups flour sifted
twice, teaspoons baking powder, 2 ounces grated bitter
chocolate, \ teaspoon pulverized cofiêe, \ teaspoon vanilla,
J cup milk. Cream the butter and sugar, add the egg yolks
and cream until very light; then add the chocolate, melted,
the cofiêe and vanilla and alternately the flour mixed with
the baking powder, and the milk and egg whites beaten stiff.
Bake in 3 layers in a moderate oven. Put together with
whipped cream or any desired filling.
CHOCOLATE CAKE
I
Tablespoon cocoa (rounding), i tablespoon lard, i
heaping cup sugar, i cup sour milk or cream or both, i level
teaspoon soda, yolks 2 eggs, i^ cups flour and pinch salt.
Bake in loaf. Mrs. Roy L. Seright.
MAHOGANY CAKE
I Cup butter creamed with i^ cups sugar, i cup sweet
milk, with full teaspoon soda dissolved in it, 3 eggs, 2 scant
cups flour, I teaspoon vanilla, \ cup cocoa sifted with the
flour. Cream butter and sugar, add egg yolks and crea.rn
again, add milk a little at a time, then add flour and vanilla,
then whites of eggs beaten very stiff". Bake in 3 layers and
put together with Mocha Icing.
Mocha Icing: 2 Cups powdered sugar J cup cocoa, i
tablespoon vanilla, 4 tablespoons strong coffee, \ cup butter.
Cream sugar and butter, add cocoa and cream again, then
liquids and beat until perfectly smooth.
i6o P. E. 0.
\0K BOOK
BROWNSTONE FÔNT CAKE

2 sugar, f cup butter, f ci^chocolate, the yolks of
Cups
6 eggs, cup buttermilk, i level teas|)Oon soda, i teaspoon
I
baking powder and 2^ cups flour. Melt the chocolate with

just enough water to soften. Mrs. G. T. Gaskins.
DEVIL'S FOOD
2 Cups
sugar, J cup butter, ^ cup grated chocolate, i cup
buttermilk, i teaspoon soda, 2^ cups flour, i teaspooii bak-
ing powder, 3 eggs and a pinch of salt. Flavor with vam^la.
Mrs. Julian Brashears.
DEVIL'S FOOD
Cream add gradually 2 cups sugar, then 3
| cup butter,
eggs, beating well. Melt J cup grated chocolate in f cup
boiling water. Dissolve i
teaspoon soda in f cup sour
cream. Add 3 cups of flour alternately with the liquids,
beating the batter thoroughly. Bake in layers or large
sheet. Miss Emma Wright, Home Advisor.
DEVIL'S FOOD
Cook together 2 tablespoons cocoa, ^ cup sweet milk, |
cup sugar, 2 egg yolks, let cool and add vanilla.
Part 2: i Cup butter, i cup sugar, 2 egg whites and i
whole egg beaten together, i teaspoon soda in i cup cold
coffee, 2^ cups flour. Add custard and bake.
Mrs. Roy L. Seright.
'
COCOA FUDGE CAKE

1
Cup sugar, i cup butter, J cup sweet milk, i| cups
flourj eggs and i| teaspoons baking powder. Add 2
2
squares chocolate or i tablespoon cocoa, | teaspoon vanilla,
^ cup nut meats and ^ cup raisins. Use with caramel
icing. Mrs. D. A. Lehman.
DEVIL'S FOOD
2 Cups brown sugar, | cup butter, cup sour milk, i tea-
,
spoon soda, 3 cups flour, 2 eggs, J cup chocolate, ^ cup boil-

ing water and ^ teaspoon vanilla. Cream butter and sugar
and add well beaten egg yolks, melt chocolate in hot water.
CAKES i6i
sitt flourand soda together and add this alternately with

the milk to the above. Fold in egg whites.
Ruby Rice.
QUALITY CAKE
•
Part i :
4I Ounces bitter chocolate, melted, i
cup brown
sugar, \ cup milk.
Part 2: 7 Tablespoons butter, i cup brown sugar, 3 egg
yolks, 2 cups flour, i teaspoon soda, \ cup sweet milk.
Combine the ingredients of part i, stirring them until
smooth. While the mixture cools prepare part 2. Cream
the butter and sugar, beat in. the egg yolks and add alter-
nately the milk with the flour and soda sifted together. Stir
in part i and bake in 2 layers in a moderate oven for 3c
minutes. Put together with white frosting.
Kate Harris.
MARBLE FRONT CAKE
I
Cup brown
sugar, \ cup butter, ^ cup milk, 3 eggs,
yolks of all and whites
of i (reserve other 2 whites for icing),
2 cups flour, I teaspoon soda, and i teaspoon baking powder.
Part 2; i Cup brown sugar and \ cup sweet milk, \ cup
cocoa, all cooked together and cooled, then add to part i.
Mocha Filling: Rub into 2 tablespoons melted butter
I
cup powdered sugar, a little at a time,^2 tablespoons warm
coff'ee, 2 teaspoons cocoa. Spread.
Mrs. D. A.*Lehman.
BURNT SUGAR CAKE
Brown\ cup sugar, cream i\ cups sugar, \ cup buttei)
add cupIcold water, 2^ cups sifted flour, 2 whole eggs, 2
teaspoons baking powder and \ cup burnt sugar. Bake in
layers and put together with burnt sugar filling.
BuRXT Sugar Filling: 2 Cups sugar, \ cup water, 2
tablespoons milk; \ cup burnt sugar, cook until thick.
Bess S. Parish.
BURNT SUGAR CAKE
\ Cup sugar burned and melted, add i cup boiling water,
i\ cups sugar, J cup butter, i
cup milk, 3 cups flour, 3 epgs,
1 62 p. E.O. COOK BOOK
1 1 teaspoonsbaking powder and 5 tablespoons of the burnt

sugar, teaspoon vanilla. Use the rest of the burnt sugar
I
in the filling. Mrs. Sam Cape.

CRUMB CAKE
3 Cups teaspoons baking powder, i teflspoon nut-
flour, 3
meg, J cups sugar, f cup butter and 3 eggs. Milk to make
I
a stiff batter. Put flour, baking powder, butter, nutmeg,

and sugar together (take out about a tablespoon of mixture
for the top of the cake), add eggs to mixture, then the milk.
Bake in a loaf. Put the tablespoon of mixture on cake
before baking. Mrs. Ferd Baumer.
APPLE SAUCE CAKE
2 Cups apple sauce, i scant cup sugar or molasses (if
molasses is used a little more flour is needed), 3 cups flour,
3 scant teaspoons soda, | cup shortening, i cup nuts and i
cup raisins. Mrs. D. B. Harvey.
APPLE SAUCE CAKE
i^ Cups sugar, i cup butter, 2 eggs, i| cups hot apple
sauce, 2 cups flour, i teaspoon cinnamon, i of allspice and i
of soda, I cup of nuts or raisins or both. Cream butter and
sugar, add spices and cream, add beaten eggs, then apple
sauce and flour with soda. Bake in large pan in moderate
oven. Mrs. W. V. Rathboxe.
APPLE CAKE
3 Cups flour, scant cup sugar, ^ cup butter and lard
I
mixed, i
cup sweet milk, 2 teaspoons baking powder and a
pinch of salt. Put in a shallow pan, peel and slice apples,
lay on top of mixture, sprinkle with sugar and cinnamon and

tiny bits of butter and bake. Mrs. Fred Baumer.
SPICE CAKE
2 Cups brown sugar,
2 cups flour, i cup sour cream, J cup
of butter, 5 teaspoon each soda, cloves, allspice,
eggs, i
cinnamon, f teaspoon nutmeg, ^ teaspoon baking powder.

Leave out the whites of 2 eggs for the icing. Use boiled
icing. Mrs. C. E. Combe.
CAKES 163
SPICE CAKE
I
Cup butter, 3 cups brown sugar, 4
eggs, i cup sour milk,
3 cups flour, teaspoon
I each soda, cloves and spice, 2 tea-
spoons cinnamon, i
cup raisins, i
cup nuts. Cream butter
and sugar and add well-beaten yolks. Sift soda and flour
and spices together and add alternately with the milk and
floured raisins and nuts, add the stiffly beaten whites of
eggs and bake in a well buttered pan. Ruby Rice.
SMALL SPICE CAKE
I
Cupsugar, \ cup butter, 2 cups flour, i egg, i cup sour
milk, I
teaspoon soda, i teaspoon baking powder with
level
the flour, i teaspoon each cloves, cinnamon, allspice and
grated nutmeg. Cream butter and sugar, add egg and beat
well, then add milk in which soda has been dissolved. Mix
spices with flour and add alternately with milk. Bake 45
minutes. Mrs. D. B. Harvey.
SPICE CAKE
ij Cupssugar, \ cup butter (scant), i cup sour milk, i
teaspoon soda in the milk, the yolks of 3 eggs and white of
I, 2 cups flour, I teaspoon each cinnamon and spice, \ tea-
spoon nutmeg. Bake in 2 layers and put together with

white icing. Mrs. Harry Clark^
ECONOMICAL CAKE
I
Cup brown sugar, i^ cups water, \ cup lard, i teaspoon
cinnamon,^ teaspoon cloves, J teaspoon allspice. Boil all
these together for 5 minutes, when cool add this to 2 cups
of flour to which have been added i teaspoon soda and 1
teaspoon baking powder. Bake in a moderate oven 20 or
30 minutes. Gertrude Gifford, Chicago.
EGOLESS, MILKLESS, BUTTERLESS C^>KE

I
Cup brown sugar, \\ cups water, i cup seedea raisins,
2 ounces citron, cut fine (may be omitted), \ cup shortening,
1
teaspoon nutmeg, i teaspoon cinnamon, ^ teaspoon salt,
2 cups flour and 5 teaspoons baking powder. Boil sugar,
water, fruit, shortening, salt and spices together 3 minutes.
When cool add flour and baking powder which have been
sifted together. Mix well and bake in a loaf for about 45
minutes. w Mrs. D. A. Lehman.
DATE CAKE
1 J cup butter, ^ teaspoon salt, i^ cups sweet-
Cup sugar,
ened apple sauce, ij cups flour, i cup chopped dates, 2 tea-
spoons soda, 3 eggs, i teaspoon of cinnamon, i of allspice
and I of cloves and i cup nuts. Cream butter and sugar,
add well-beaten egg yolks, then apple sauê. Sift dry ingre-
dients several times and add to above mixture. Add dates
and nuts and last fold in egg whites. Ruby Rice.
BLACKBERRY CAKE
2 Cups sugar (light brown or white), | cup butter, 3
whole eggs, 3^ cups flour, i tablespoon Royal baking pow-
der, 2 teaspoons soda dissolved in cold water, i cup butter-
milk, 2 cups jam or 2 small glasses jelly, ^ teaspoon each
cinnamon, allspice and nutmeg. Bake in layers and put
together with caramel.
Caramel Filling: 2 Cups sugar, i
cup milk or cream,
f cup' butter. Flavor with vanilla. Cook together and
beat until smooth.
Original Recipe of Mrs. J. J. Parish.
BLACKBERRY JAM CAKE
6 Eggs, 3 cups flour, 2 cups sugar, ^ cup butter, i| cups
blackberry jam, 6 tablespoons sour milk, 2 teaspoons soda,
2 teaspoons cinnamon and ^ nutmeg. Bake in layers and
use any icing. Mrs. W. V. Rathbone.
STRAWBERRY JAM CA^CE
2 Cups brown sugar, i
cup strawberry jam,
cup butter, i
I
cup buttermilk, 2 teaspoons soda, 4 eggs and i teaspoon
each of cinnamon, cloves, allspice and nutmeg. Add 2^
cups flour. Bake in layers and put together with icing.
Mrs. Maud Gramlich.
FRUIT CAKE
4 Cups sifted flour, 1
teaspoon soda, 3 cups sugar, 2
pounds chopped seedless raisins, 2 cups butter, 2 pounds
CAKES 165
currants, ^ pound citron, i nutmeg grated, ^ teaspoon cin-

namon, \ teaspoon cloves, 8 eggs beaten separately.
N. B. Prepare cake for oven then put in refrigerator for
24 hours. The fruit will swell and cake be lighter.
Mrs. L. p.. Batjman, Criîtz, Wis.
BLACK FRUIT CAKE
1 Pound sugar, i
pound butter, i
pound flour and 10
eggs, teaspoon cinnamon,
I
teaspoon nutmeg, \ teaspoon
i
cloves, 1 pounds raisins, 2 pounds currants, i pound figs,

I
pound citron, i prund. English walnuts, \ pound pecans.
Cream the butter and sugar, add the eggs and a part of the
flour, reserving a part of the flour for the fruit. Add the
spices, then the fruit and nuts, well mixed and floured. •;>t-Mix
well and last of all add i cup cold water in which i teaspoon
of soda hr,s been dissolved. Very fine.
Mrs. Sam Whoolery.
FRUIT CAKE
2 Cups dark brown sugar, i\ cups butter, i cup molasses,
6 eggs beaten separately, i pound raisins, \ pound candied
pineapple, \ pound candied cherries, | pound candied orange
peel or citron, or half and half, ^ cup figs, | cup grape juice,
f teaspoon cloves, | grated nutmeg, i teaspoon allspice, 2
teaspoons cinnamon, 2 teaspoons soda dissolved in i cup
buttermilk, i teaspoon baking powder and i cup nuts. Add
8 cups flour reserving i| cups to flour, fruit and nuts. Chop
fruit fine and flour well. Add grape juice and fruit last.
Steam 3 hours and bake i hour in a slow oven.
Mrs. Faxxie Gaskixs.
FRUIT CAKE
Cream i
pound of sugar and i
pound of butter until
add 10 eggs beaten separately, i pound flour, reserving
light,
part for fruit, then add i teaspoon each of cinnamon, cloves
and allspice, 2 pounds raisins, 1 pound currants, i pound
citron, orange peel and lemon mixed, i pound nut kernels,
I
pound dried figs, i pound canned cherries, pineapple and
watermelon preserves. Makes 2 large cakes. iHf -^S^^^^^-r^'
'U.r^ M^^r- - Bess S. Parish.
>
GINGERBREAD
J lard or butter, 2 cups sugar, i egg, J cup molasses,
Cup
I
teaspoon soda, \ cup sweet or sour milk, 2 cups flour, i
teaspoon each ginger and cinnamon, a pinch of salt. First
sift flour, then measure 2, cups. Add soda, spices and salt
to flour and sift twice. Cream fat and sugar and add well-
beaten egg. Beat thoroughly. Mix molasses and milk
and add alternately with the flour. Bake in moderate
oven. Ruby Rice.
FEATHER GINGERBREAD
Sift together the following ingredients: i
Cup flour, i
teaspoon each soda, ginger and cinnamon. Blend \ cup

each sugar, molasses, melted lard, sweet milk and sour milk.
Beat I egg and combine all the ingredients, stirring w'ell.
Add \ teaspoon of salt. Bake 20 minutes slow oven.
in
SOFT GINGERBREAD
I
f cup lard, § cup sugar, place all in a pan,
Cup molasses,
let barely boilcool. Add 2 beaten eggs, i teaspoon
and
cinnamon, i
teaspoon ginger and i level teaspoon soda in j
cup water, 3 cups flour. Bake in moderate oven ^ hour.
Mrs. D. a. Lehman.
MUFFINS OR SMALL CAKES
f Cup sugar, 2 tablespoons butter, \ cup sweet milk, i\
cups flour, I
egg beaten and i
teaspoon baking powder.
Cream butter and sugar, add egg, milk and flour with baking
powder. Mrs. W. V. Rath bone.
PAINS DE ALMONDS
Cup white sugar, i cup brown sugar, i pound melted
I
butter, 3 eggs well beaten, i tablespoon cinnamon, i tea-

spoon soda, I cup blanched almonds chopped, and 4 cups
flour. Roll in 2 balls, let stand over night, cut in slices and
bake in a moderate oven. Mrs. G. T. Gaskins.
TEA CAKES
I Small cup sugar, i
large tablespoon butter, \ cup sweet
CAKES 167
milk, egg and flour enough to make batter, about i cup, i

I
teaspoon baking powder. Flavor with lemon or vanilla.

Bake in mufiin pans. Will make i dozen.
Mrs. D. B. Harvey.
NUT CAKES
I
Gup sugar, J cup butter, mix well, 2 eggs, i at a time
and beat, i Teaspoon soda dissolved in water, i teaspoon
each cinnamon, vanilla and lemon extract, i cup chopped
nuts, I cup cooked raisins with \ cup water in which they
were cooked, \ cup buttermilk. Stir in 2 cups flour and
bake in muflin tins. Mrs. O. M. Karraker.
TEA CAKES
h Cup sweet
milk, i^ cups sifted flour, i cup sugar, ^ cup
butter, teaspoon baking powder, 4 eggs, whites beaten
I
stiff". Cream sugar and butter, add other ingredients and

lastly the whites of eggs. Flavor with vanilla. Bake in
gem pans 25 minutes in moderate oven.
DATE BARS
I
Cup dates, cup nuts, i cup sugar and 2 eggs well
i
beaten. Add i cup flour and spread thinly in a square pan.

Bake, cut in bars while warm, roll in powdered sugar.
Mrs. Frank Riegel.
MUFFINS
I
I Cups sugar, cup sour milk, 2 eggs, ^ cup butter and
i
2 cups flour, I teaspoon each soda, cinnamon and cloves, 2

teaspoons vanilla, i cup raisins, i cup nuts. Bake in muffin
pans. Mrs. Ural Tuttle.
CAKE FILLINGS
CAKE FILLING
Yolks of 3 eggs, well beaten, i cup sweet milk and i table-
spoon butter, 2 tablespoons chocolate or cocoa mixed with
2 cups sugar. Mix all together and cook.
Miss Minnie Welch.
•ICING FOR CAKE
Large cup sugar, \ cup hot water. Cook rapidly until
1
itspins its first long thread when dropped from the spoon.
Have ready 2 egg whites beaten very stiffly. Pour hot
syrup over eggs and beat until it begins to cream, spread
over cake. Etta Karraker.
marshmallow filling
Add to the above icing 20 marshmallows, let melt and
beat. Ella Marsh.
SEVEN MINUTE ICING
Measure i cup sugar and take out 2 tablespoons, put in
double boiler and add 3 tablespoons hot water and i egg
white unbeaten. Place over boiling water and beat with a
Dover egg beater 7 minutes. If recipe is doubled, cook 14
minutes. Spread on cake immediately.
ORANGE FILLING
J Cup sugar, 2 tablespoons flour, J cup orange juice, i
teaspoon lemon juice, i teaspoon butter and i egg slightly
beaten. Mix in order given, beat well, cook in double
boiler, stirring constantly.
BROWN SUGAR CARAMEL ICING

2^ Cups brown sugar, f cup milk, i tablespoon butter.
Boil until soft ball is formed when dropped into cold water.
Remove from fire and beat until thick enough to spread.
CARAMEL FROSTING
2 Cups sugar, \ cup milk, \ teaspoon butter and h tea-
spoon vanilla. Melt | cup sugar to caramel. Boil remain-
CAKE FILLINGS 169
ing sugar with milk, add caramel and butter and boil to
soft ball stage. Beat until creamy, add vanilla.
CHOCOLATE ICING
2 Cups confectioner's sugar, \ cup butter, 2 teaspoons
boiled coffee, i
j square unsweetened chocolate. Cream but-
ter and sugar and add melted chocolate and coffee. If not
of the right consistency add more sugar or coffee.
Ruby Rice, Domestic Science.
CARAMEL FILLING
i^ cups sugar, whites 2 eggs, 3 teaspoons caramel, ^ cup
boiling water and i teaspoon vanilla. Boil sugar and water
together until it spins a thread and pour slowly on beaten
whites oi eggs. Beat until cold and add caramel and
vanilla. Mrs. W. T. Skaggs.
PEACH BUTTER FILLING

For a plain cake, instead of icing, try spreading the top
with this mixture and serve with or without cream: Stir f
cup nuts into i cup apple or peach butter. Sweeten slightly
and spread on cake. Mrs. Fred Baumer.
RED RASPBERRY FILLING

\ red raspberries, white of i egg, \ cup powdered
Cup
sugar, cup thick cream. Whip the cream to a stiff froth,
I
also the white of egg. Put the two together and with a fork
stir the sugar in, blending it perfectly. At the last stir in
the" raspberries thoroughly mashed. Strawberries may be
—
used in the same way or the pulp of apricots. Curtis Cook
Book.
TUTTI-FRUTTI FILLING
I
cup powdered sugar, i cup com-
Cup whipped cream, \
bination chopped walnuts, almonds, dates, raisins, and
shaved citron. Whip the cream very stiff, beat in the sugar,
then add the nuts and fruit, blending it thoroughly with a
fork.
(12)
COFFEE FROSTING
Use the recipe given for Plain Icing, only substitute \ cup
strong coffee for boiling water, and leave out flavoring.
MAPLE SUGAR FROSTING
4 Tablespoons boiling water, \ pound maple sugar, white
of I
egg. Boil the sugar and water together until it spins a
thread. Pour over the white of egg beaten till stiff, and
—
whip until thick enough to spread. Curtis Cook Book.
COOKIES
OATMEAL COOKIES
2 Eggs, I cup sour milk, i teaspoon soda, 3 cups oatmeal,
2 cups flour, I cup brown sugar, i cup shortening, i cup
currants, i cup nuts, i teaspoon cinnamon. Mix all dry
ingredients, then add eggs and milk. Drop on greased pan
and bake in hot oven. Mrs. D. B. Harvey.
OATMEAL COOKIES
2 Eggs, I cup butter, 4 tablespoons sweet milk, J cup
sugar, I cup syrup, 2 cups flour, ij cups oatmeal ground fine,
^ cup raisins, i cup nuts, scant teaspoon soda, 2 scant tea-
spoons cream of tartar. Mrs. Joe Morris.
OATMEAL COOKIES
1
Cup sugar, I cup lard, 2 eggs, i^ cups oatmeal, i tea-
spoon soda, teaspoon cinnamon, i cup stewed raisins, 5
I
tablespoons water that the raisins were cooked in, 2 cups

flour, I cup chopped nuts. Drop on buttered pan and bake
in moderate oven. Mrs. Jennie K. Rodgers.
OATMEAL COOKIES
2 Eggs, I
cup sugar, 2''cups flour, 2 cups oats, i cup lard
and butter, i
cup raisins and nuts, scant teaspoon soda dis-
solved in I
tablespoon warm water, 4 tablespoons sweet
milk. Mrs. A. E. Somers.
QUAKER SWEETBITS
1
Cup tablespoon butter, 2 eggs, 2^ cups Quaker
sugar, i
Oats, 2teaspoons baking powder, i teaspoon vanilla. Cream

butter and siigar, add yolks of eggs, add Quaker Oats to
which baking powder has been added, add vanilla. Beat
whites of eggs stifle and add last. Drop on buttered tins
with teaspoon but very few on each tin as they spread.
Bake in slow oven. Mrs. C. E. Combe.
DATE CRACKERS
1 Pound stoned dates, 2^ cups rolled oats, 2^ cups flour.
I
cup brown sugar, i cup butter or other shortening, tea-
i
spoon baking soda, \ cup cold water, | cup warm water, i

cup granulated sugar. Put dates and granulated sugar and
cold water into a saucepan and boil until dates are soft.
Allow this to cool. Cream brown sugar and butter together
then add rolled oats and flour and mix well with hand, add
hot water and soda mixed, then divide into two equal parts.
Roll out thin and spread the date filling on one layer, place
second layer on the top of the filling and cut into squares
and bake. Emily Combe, East St. Louis.
DATE BARS
1
dates, i cup nuts, i cup flour, i cup sugar, 2 tea-
Cup
spoons baking powder, pinch of salt, 3 eggs. Mix flour,
sugar, salt and baking powder. Put in dates cut fine and
nuts. Add eggs slightly beaten. Spread in greased pans
about \ inch thick and bake. Mrs. Homer Collier.
DATE HERMITS
Cream i cup butter and ij cups sugar. Add 3 eggs
beaten until thick and lemon tinted. Add i pound dates
stoned and cut in four pieces and 2 cups walnut meats.
Sift 2| cups flour and \ teaspoon salt, i teaspoon cinnamon,
I
teaspoon allspice. Add to first mixture i teaspoon soda
dissolved in 2 tablespoons hot water. Mix well. Drop
from tip of teaspoon on buttered tins i| inches apart. Bake
in a moderate oven 12 to 15 minutes.
Mrs. C. E. Combe.
HERMITS
2 cup butter, 2 eggs, nearly ^ cup water, i
Cups sugar, i
rounded teaspoon baking powder, i teaspoon cinnamon, |

teaspoon cloves, i nutmeg, i cup currants, flour enough to
roll thin. Sprinkle with- sugar and bake.
Mrs. D. B. Parkinson, Carbondale, 111.
LEMON SUGAR COOKIES
6 Eggs, I cup butter, 3 cups sugar, i teaspoon lemon
extract, 6 level teaspoons baking powder, i teaspoon salt,
about 8 cups flour. Use enough flour to make batter stiff
COOKIES 173
enough to handle. Beat eggs separately. Cream sugar

and butter and salt. Add yolks, add flour aiid baking pow-
der sifted together and last add the beaten whites. Roll
very thin and bake in a quick oven.
Emily Combe, St. Louis.
SWEETHEARTS
Creami\ cups brown sugar and i cup butter and lard
mixed, 3 eggs, \ cup water, i teaspoon soda dissolved in
water, pinch salt, 2f cups flour, i cup chopped nuts, i cup
chopped raisins mixed with the flour, 2 teaspoons cinnamon,
vanilla. Drop on greased tins and bake.
Mrs. Fred Baumer.
MARGUERITES
Whites of2 eggs beaten stifle, i cup sugar, i cup chopped
nuts, \ teaspoon vanilla. Add sugar to stiff egg whites, mix
nuts in and spread on long crisp crackers. Brown slightly
in oven. Mrs. W\ V. Rathbone.
VANILLA DROP COOKIES

2 Cups sugar, i
cup butter and lard mixed, \ cup butter-
milk, 4 cups flour, teaspoon soda dissolved in buttermilk,
I
T
teaspoon baking powder, 3 eggs beaten together, ^ box
raisins. Cream sugar and butter, add eggs, then buttermilk
and soda, add flour, baking powder and raisins. Drop on
greased pan far apart and bake in moderate oven.
Mrs. a. W. Lewis.
CHRISTMAS FRUIT COOKIES
1 Pound
butter, 3 cups sugar, 7 eggs, \ teaspoon each
ginger, cloves, nutmeg and cinnamon, a sprinkling of salt
and pepper, i raisins, dates and figs cut in
package each
pieces, i
pint black
full walnuts, i rounding teaspoon soda
dissolved in i cup sour milk. Mix batter very stiff and drop
off spoon onto buttered pan. Batter should be stiff enough
that cakes will not flatten out. Wîll keep for weeks.
Mrs. Eva Clark, Mrs. George Morris.
FRUIT COOKIES
I
Cup brown
sugar, ^ cup butter, ^ cup whole milk or
cream, 2 eggs well beaten, 2 cups flour, |
cup currants, i cup
raisins, i
teaspoon cinnamon, i
teaspoon cream of tartar, |
teaspoon soda. Drop on buttered tins and bake.
Mrs. G. G. Mugge.
DROP FRUIT AND NUT COOKIES
cups brown sugar, i cup butter creamed and add 3
I
J
eggs (whole), i teaspoon soda, i teaspoon cinnamon, salt,
i^ cups chopped raisins, 2^ cups chopped nut meats, i^ cups
flour. Drop on tins and bake. Mrs. Combe.
FRUIT BARS
1
Cup nuts, I
cup dates, i cup figs, 3 eggs, i^ cups flour,
I
cup sugar, ^ cup milk or water,
i| teaspoons baking pow-
der. Bake in tins | hour, cut in bars, roll in powdered
sugar. Mrs. Joe Walker, Herrin, 111.
MRS. DILLMAN'S COOKIES

3 Cups sugar, 2 cups butter, 6 eggs beaten separately, 6
cups flour, 2 pounds dates or i pound dates and i pound
raisins, 6 tablespoons water, i
tablespoon soda, 2 tablespoons
baking powder, i cup nuts, cinnamon, cloves and vanilla.
Add whites of eggs last. Mrs. R. L. Seright.
BARBEE-DILLMAN COOKIES
2 Cups light brown sugar, i
cup Crisco or butter, 5 table-
spoons water, i
teaspoon soda in 2
water, eggs, i lemon, add
flour.. Mrs. R. L. SeRight.
MOLASSES DROP COOKIES
^ Cup molasses, ^ cup sugar, J cup sour milk, J cup lard
or any other shortening, i egg, i teaspoon soda, ^ teaspoon
ginger, ^ teaspoon cinnamon, 2^ cups flour. Must be stifle.
Drop by small spoonfuls on a greased baking tin. J Cup
chopped raisins and I cup nuts may be added.
Mrs. Nelia Gregg.
COOKIES 1/5
COOKIES
2 Cups sugar, i
cup butter, 2 large or 3 small eggs beaten
separately, i
teaspoon soda, i teaspoon Royal baking pow-
der, I cup buttermilk, nutmeg or other flavoring to taste.
Cream butter and sugar, add eggs and flavoring, add soda
dissolved in milk and baking powder sifted into enough flour
to make a rather stiff dough, otherwise they will fall, they
are so rich. Mrs. George Berry, Mrs. G. T. Gaskins.
CHOCOLATE COOKIES
\ Cup butter, i cup sugar, i egg, \ teaspoon salt, 2
ounces Baker's chocolate, 2| cups flour (scant), 2 teaspoons
baking powder, | cup milk. Cream butter, add sugar grad-
ually, egg beaten well, salt and chocolate melted. Beat
well, add flour mixed and sifted with baking powder, alter-
nately with milk. Chill, roll very thin, then shape with
small cutter, first dipped in flour. Bake in moderate oven.
Mrs. C. E. Combe.
BROWNIES
\ Cup flour,I
cup sugar, ^ cup butter, 2 eggs, 2 squares
chocolate (melted), i cup chopped nuts, i tablespoon
vanilla. Bake in a rather slow oven. Cut in squares.
Mrs. Albert Montague, Carbondale, 111.
DROP SPICE COOKIES

^ Cup butter, i cup sugar, i egg, i cup sour milk, 1 tea-
spoon soda, 2 cups flour, i teaspoon cinnamon, i teaspoon
cloves, I teaspoon of baking powder. Drop on greased pan
and bake. Mrs. D. B. Harvey.
LEBKUCHEN
2 Cups brown sugar, 2 cups molasses, | pound citron, \
pound almonds, a pinch of orange peel, 5 eggs, leaving

whites for icing, cloves, cinnamon and allspice to taste, \
ounce powdered hartshorn. How to Thicken: Stand over
night, roll out next day and bake in cooky shapes.
Bess Parish.
ORANGE SNAPS
Beat together cup sugar, f cup butter, adding 2 eggs,
i
I teaspoon soda dissolved in 4 tablespoons hot water, and 6
tablespoons orange juice with grated rind of 2 oranges.

Add sufficient flour to roll soft and thin and bake in quick
oven. Mrs. C. E. Com.be.
GINGER CREAiMS
I
Cup
sugar, i
cup butter, i cup molasses, | cup butter-
milk, yolks 2 eggs, i teaspoon each cinnamon, ginger, cloves
and nutmeg, 2 teaspoons soda dissolved in i tablespoon
good vinegar. Mix soft and roll -^ inch thick. Bake in hot
oven and cover with boiled fi-osting. Mrs. C. A. Taylor.
GINGER SNAPS
I
Cup
sugar, i
cup molasses, i cup butter, i level tea-
spoon soda, 2 tablespoons warm water, flour to stiffen just
enough to roll. Mrs. D. B. Harvey.
INDIAN COOKIES
^ Cup butter, 2 squares uncooked chocolate melted with
butter, 2 eggs, i cup sugar, pinch salt, ^ cup flour unsifted,
vanilla flavoring, i cup nuts. Spread out, bake 20 minutes
in moderate oven, cut while warm into squares or desired
shapes. Bess Parish.

JUMBLES
Into 6 cups flour put 3 heaping teaspoons baking powder.
Cream 2 cups sugar, 2 cups butter, 3 eggs beaten, 3 table-
spoons sweet milk. After creaming put all in the flour and
stir with spoon until all the flour is taken up. Roll very
thin and sprinkle with sugar. Mrs. D. A. Lehman.
SCOTTISH FANCIES
I
Egg, I cup sugar, | tablespoon melted butter, ^ tea-
spoon salt, I teaspoon vanilla, i cup rolled oats. Beat eggs
until light, then add oats gradually and let stand several
hours. Just before baking add other ingredients gradually.
Drop by teaspoon on greased pan an inch apart and cook
slowly. Mrs. Leila Maxe\, McLeansboro, 111.
COOKIES 177
CRISP COOKIES
I
Cup butter, 2
cups sugar, 3 cups flour, 4 eggs, i heaping
teaspoon baking powder. After mixing these stir in more
flour until rather stiffs. Roll very thin.
Mrs. a. a. Lehman.
GRANDMOTHER'S COOKIES
i^ Cups sugar or can use half molasses and half sugar, i
egg, I cup butter, teaspoon soda dissolved in i tablespoon

i
water, i cup sour milk, i teaspoon flavoring, pinch of salt,

4^ cups flour, I teaspoon baking powder, \ teaspoon ginger
and a little nutmeg. Cream butter and sugar, add beaten
egg, then milk with dissolved soda stirred in it, flavoring and
dry ingredients. Sift another | cup flour on board, take ^
the dough and knead in enough of the flour so you can just
handle it without sticking. The softer you can have the
dough the better the cookies. Roll out \ inch thick, sprinkle
with sugar and cut out with animal cooky cutters. Use
remaining dough in same way.
DROP COOKIES
Cream | cup butter or butter and lard and i cup sugar,
add 4 well beaten eggs, cup flour, 2 level teaspoons baking
i
powder and i cup chopped nut meats. Drop by teaspoon-

fuls on unbuttered tins and bake slowly.
RAISIN GEMS
3 Eggs, \ cup butter, i cup sugar, \ cup sweet milk, 2
cups flour, \ teaspoon salt, i| teaspoons baking powder, i
cup raisins, i
tablespoon mixed spices. Cream butter and
sugar, add beaten yolks and flour and milk, add beaten
whites and raisins and beat hard. Bake in gem pans.
Mrs. R. F. Brown.
CARTHAGE COOKIES
Cream cup butter and i^ cups sugar, 3 eggs beaten
i
separately, i teaspoon soda dissolved in 2 tablespoons hot

water, 4 teaspoons cinnamon, i teaspoon ground cloves, i
teaspoon ground allspice, 2 cups flour, ij cups nuts, i^ cups

or I package raisins mixed with i| cups sifted flour besides
the 2 cups of flour. After creaming the sugar and butter
add the other ingredients, leaving the soda and stiflly-beaten
whites of eggs till last. You absolutely cannot mix this
with a spoon, you simply have to use your hands. Drop
small hunks on greased pan an inch apart and bake in a very
moderate oven. Be careful in baking them, for if your fij-e
is hot the nuts and raisins will burn and be bitter. Makes
about 75 cookies. Be sure to use lots of flour or they will
spread out thin, the mixture is very stiflF and hard to work.
Use no milk or other moisture except the eggs and hot water.
ROCKS
I butter, ij cups brown sugar, 3 eggs, 3 cups flour,
Cup
^ teaspoon cinnamon, ^ teaspoon allspice, i teaspoon soda
dissolved in i tablespoon warm water, i cup buttermilk, i
pound each English walnuts and dates. Wash and remove
stones from dates and chop with nuts and mix with one of
the cups of flour. Cream butter and sugar, add eggs well
beaten and remaining flour. Drop by spoonfuls on shallow
greased pan and bake in moderately hot oven.
Mrs. D. a. Lehman^.
ROCKS
i^ sugar, 3 whole eggs, | cup butter, f cup sour
Cups
milk, I
teaspoon soda, i cup raisins, 1 cup nut meats
level
chopped, 3 cups flour. Drop from dessert spoon on buttered
pan. Bake in moderate oven. Mrs. D. B. Harvey.
COCOANUT COOKIES
Box Dromedary cocoanut, | cup Borden's sweetened
I
milk, I beaten egg white. Mix well. Drop with spoon

and bake light brown. Mrs. C. A. Taylor.
KISSES
I
Cup brown sugar, i cup nuts, white of i egg. Beat
well and drop on buttered paper and brown. (Good).
Mrs. C. a. Taylor.
COOKIES 179
LOGANSPORT SUGARLESS COOKIES

1 Can Eagle Brand milk, i box cocoanut, 3 squares
chocolate. Melt the chocolate and mix with other ingre-
dients. Drop from spoon on greased pan and bake in slow
oven, as they are easy to burn. Mrs. Roy Seright.
GINGER COOKIES
2 Eggs, I cup sugar, i cup New
Orleans molasses, i cup
lard, I tablespoon each soda, ginger, cinnamon and vinegar,
and 2 tablespoons hot water. Mix lard and flour as for pie
crust. Beat the eggs and sugar together, add molasses,
spices and vinegar, and last the soda dissolved in the hot
water. Beat until it foams well, pour into flour and lard,
mix, roll thin, cut out and bake quickly. Mix dough
rather stiff" or will spread too much.
Mrs. May Collier.
DOUGHNUTS
3 tablespoons fat, f cup sugar, i
egg, f cup milk, i tea-
spoon nutmeg, teaspoon salt, 3 cups
i
flour, 4 level teaspoons
baking powder. Cream the fat, add the sugar and well
beaten egg, stir in milk, add dry ingredients sifted together,
add flour for stiff dough. Roll \ inch thick and cut and fry
in hot fat. Mrs. C. D. Stilwell.
DOUGHNUTS
I
Cup sugar, i
cup milk (sour), i
teaspoon baking pow-
der, I
egg, scant teaspoon soda, and flour enough to stiffen
I
like cookies, flavoring. Roll out J inch thick and cut. Have
grease very hot and fry quickly. Roll in sugar while hot.
DOUGHNUTS
I
Egg, I
cup sugar, i soda in \
cup sour milk, ^ teaspoon
cup warm water, i
tablespoon lard, pinch of salt, i
teaspoon
baking powder, ^ teaspoon cinnamon, ^ teaspoon nutmeg,
flour enough to roll out. Fry in deep fat.
Mrs. D. B. Harvey.
i8o P. E. 0. COOK BOOK
DOUGHNUTS
I
Cup sugar, 2^ tablespoons butter, 3 eggs, i cup milk, 4
teaspoons baking powder, I teaspoon cinnamon, | teaspoon
grated nutmeg, i| teaspoons salt, flour to roll. Cream but-
ter and add one-half sugar. Beat egg until light and add
remaining sugar and combine «iixtures. Add 3I cups flour,
mixed and sifted with baking powder, salt and spices,
then enough more flour to make dough stiff enough to roll.
Mrs. C. E. Combe.
DOUGHNUTS
Pint sour milk, i cup sugar, 2 eggs, i teaspoon socia, 2
I
tablespoons melted lard, i teaspoon baking powder, flour to

mix stiff dough. Mrs. R. L. Sertght.
CANDIES
238° Soft ball.
240° Medium ball.
248° Hard ball.
290° Small crack.

310° Crack.
350° Caramel.
To lift pan from fire, dip a spoon in cold
test for soft ball,
water, then into the syrup, then into the cold water again.
If it comes off in a soft ball, it is at the right stage.
At
soft ball stage, the ball will just keep in shape.
Toprevent crystallization, cook in covered pan until
syrup is boiling. Crystals on the sides steam off. With
milk mixtures, watch carefully and remove lid in time to
prevent boiling over.
In fondant making, do not scrape pan. The temperature
of last few drops may be different enough to cause trouble.
Smoother fudge may be obtained by pouring into another
pan after taking from the fire. Do not scrape pan. Wait
until a crust has formed before beating.
Dipped candies keep well.
Results are better if candy is made in clear, cold weather.
FONDANT
2 Cups granulatedsugar, f cup water, | teaspoon cream
of tartar. Stir until allis dissolved. Wîpe grains from
sides of pan, cover and let boil without stirring. Try in cold
water. When it has reached the right degree it can be
gathered up between the fingers into a ball and will retain
any shape pressed into, but must not be crisp. Pour very
carefully on a deep, ungreased platter and let stand until
cool. Stir constantly with large spoon or wooden paddle
until it is too thick to stir, then gather quickly into the hands
and knead as you would bread. It will become white and
creamy-looking but must not be grainy. If you are making
Christmas candies this can be made a week ahead and will be
better for standing. Fondant is the foundation of all French
1 82 p. E. 0. COOK BOOK
candies and is not hard to make, but requires great care in

handling. Put away in bowl and cover with oiled paper or
small white cloth. Mrs. D. B. Harvey.
QUICK FONDANT
White of I egg, confectioner's sugar, flavoring. Beat
white of egg stiff, stir in as much confectioner's sugar as the
egg will hold, add flavoring and mold into balls. Apply
nuts, raisins, dates, cocoanut or dip in melted chocolate.
Mrs. D. B. Harvey.
CREAM MINTS
Melt fondant over hot water, flavor with a few drops of
oilof peppermint, wintergreen, clove, cinnamon or orange
and color if desired. Drop from tip of spoon on oiled
paper. Mrs. D. B. Harvey.
POTATO FONDANT
Peel and boil a medium sized potato, mash and add pul-
verized sugar until it can be molded. Flavor with different
extracts and color with vegetable colorings. Put nuts on
top or stufl^ dates with it. Mrs. Thos. D. Gregg.
INSIDE FONDANT
Cups sugar, \ cup boiling water and 2 tablespoons corn
2
syrup. Put on to boil in covered saucepan. After it boils
well remove lid and cook to soft ball stage. Pour in pyrex
pie plate or shallow dish and set aside to cool. When sur-
face is hard enough to retain a dent, beat hard until creamy.
Use this for the inside of bonbons and chocolates. Mold
the same day made. The corn syrup causes the inside to
mellow and become soft. Mrs. T. L. Ozment, Jr.
FONDANT
2 Cups sugar, \ cup boiling water, J teaspoon cream of
tartar. Cook and beat the same as for inside fondant.
This fondant will keep if put in air-tight container.
Mrs. T. L. Ozmont, Jr.
CANDIES 183
SUGAR PLUMS
Take meats and cover them with fondant and
filbert roll
in granulated sugar. Other nut meats may be used.
CHERRY CREAMS
Mold fondant in small oval shapes and decorate each
with candied cherry. Whole nut kernels, pineapple and
other candied fruits are very attractive and delicious for
decorations. Mrs. Chas. E. Combe.
BONBONS
The centers are made of inside fondant shaped insmall
balls and flavored as desired. Nuts or cocoanut may be
added.
To Dip Bonbon: Put fondant (made with cream of
tartar) in top of double boiler and melt over hot water; color
and flavor as desired. During dipping, keep fondant over
hot water that it may be kept of right consistency. For
dipping, use a two-tined fork, an old-fashioned button hook
with a loop end or something like it made with wire. Drain
on oiled paper and stir fondant between dippings to prevent
a crust forming. Mrs. T. L. Ozment, Jr.
TUTTI-FRUTTI
Flavor fondant maple and mix with nuts for first layer.
Second layer colored pink, flavored with rose and mixed with
chopped candied cherries. Third layer white flavored with
vanilla and mixed with chopped blanched almonds and
candied pineapple. Mold and cover with oiled paper and
slice when used. Mrs. Chas. E. Combe.
CHOCOLATE CREAMS
Makecenters as for bonbons. Melt a cake of chocolate
in adouble boiler, but do not let it boil. When melted, add
a lump of parafiine the size of a small walnut. Then allow-
to cool, to about 82 degrees and keep at this temperature
during dipping. Mrs. Chas. E. Combe.
*
CHERRY COCKTAILS
Drain marischino cherries and cover each with a coat of
inside fondant and dip as for chocolate creams. Drain on
oiled paper and wrap in paper. Let mellow for several days.
Mrs. Chas^. E. Combe.
FUDGE
2
Cups sugar, cup milk, 4 tablespoons cocoa (or 2
i
ounces bitter chocolate), 2 tablespoons butter, i teaspoon

vanilla. Mix cocoa and sugar and add milk. Boil until it
reaches soft ball stage. Remove from fire and add butter
and flavoring. Beat until creamy and thickened. Pour
quickly into greased tin. When firm cut in squares.
PINOCHE
2 Cups light brown sugar, f cup milk, 2 tablespoons
butter, I
teaspoon vanilla, i
cup chopped nuts. Boil sugar
and milk to soft ball stage. Remove from fire. Add but-
ter, flavoring and nuts. Beat until creamy and thickened.
Pour in a greased tin and when firm cut in squares.
Mrs. T. L. Ozment, Jr.
FOAMY PEANUT BRITTLE
2 sugar, 2 cups peanuts, 2 tablespoons
Cups granulated
butter, \ teaspoon soda. Caramelize sugar, add butter and
then soda. Stir into nuts quickly and turn out at once.
Mrs. Roy L. Seright,
PEANUT BRITTLE
Cups granulated sugar melted in an iron skillet. Stir
2
constantly. Pound 1 cup peanuts. Grease board with

butter. Add pinch of salt to nuts. Stir into melted sugar.
Roll with rolling pin until thin. Mrs. J. W. Shultz.
NUT BRITTLE
For each cup of sugar use a cup ot nuts. Cover the bot-
tom of a shallow pan with nuts. Put sugar on to melt in an
iron skillet and stir constantly until melted to a* syrup,
CANDIES 185
taking care to keep sugar from the sides ot the pan. Pour
over the nuts as soon as sugar is melted. Salted peanuts
may be used. Mrs. Chas. E. Combe.
CHOCOLATE FUDGE
2 Cups sugar, 2 tablespoons butter, 2 squares chocolate
shaved fine, f cup milk, i teaspoon vanilla. Boil chocolate
and milk until mixture thickens. Then add sugar, stirring
if necessary. Cook until a soft ball is formed when dropped
in cold water. Set aside without stirring until cool enough
to hold your hand on the pan. Add vanilla and butter and
beat. Miss Emma Wright.
PEANUT BUTTER FUDGE

2 Cups powdered sugar, \ cup milk, 2 tablespoons pea-
nut butter. Boil until creamy and beat until hard.
Mrs. J. E. Cornett.
MOCK MAPLE CANDY
1
Cvip brown sugar, i cup white sugar, | cup cream, \
cup butter, \ cup sorghum molasses. Cook all together, stir-
ring all the time. Let boil three minutes. Beat until
creamy. Flavor with vanilla. Mrs. D. A. Lehman.
HONEY AND COCOA SQUARES

Cups strained honey, \ pound cocoa, i teaspoon van-
2
illa, pound pecan meats chopped fine. Cook honey and
I
cocoa to soft ball stage. Add nuts. Bess S. Parish.
FRENCH OPERA CREAMS

Beat well i
egg and add to 2| cups of brown sugar and i
cup rich milk. Boil until

reaches the soft ball stage, stir-
it
ring to keep from sticking. This candy looks thick before

it is done and must be cooked until it forms a soft ball in
cold water. Add lump of butter size of walnut. Remove
from fire and beat until creamy. Flavoring and nuts may
be added as desired. It is nice to cvit irt squares and garnish
with half nut meats. Mrs. J. W. Coker.
(13)
CLEVELAND RECIPE FUDGE

3 Cups sugar, i cup rich milk. Bring to a boil, then add
I
tablespoon butter and 4 tablespoons cocoa and boil rapidly
5 minutes, stirring constantly. Takeoff and add i teaspoon
vanilla. Beat until creamy. Mark in squares.
Mrs. Fred Baumer.
PECAN PRALINES
Cups powdered sugar, i cup maple syrup, J cup cream
2
or condensed milk, 2 cups pecan halves. Boil first three
ingredients until, when tried in cold water, a soft ball may
be formed. Remove from fire, beat until creamy, add nuts
and drop fi'om tip of spoon in small piles on buttered paper.
Mrs. Chas. E. Combe.
CREOLE PRALINES
3 Cups dark brown sugar, i cup rich cream, 2 cups
hickory nuts or pecans. Boil sugar and cream to soft ball
stage, remove from fire, beat until creamy, add nuts, drop
from tip of spoon on buttered paper.
CARAMEL FUDGE
3 Cups sugar, i cup condensed milk. Boil together 2
cups sugar and the milk. Caramelize the other cup of sugar
and pour into the first mixture, which should be boiling.
Cook to the soft ball stage. Remove from fire and set aside
to cool. When a crust has formed on top, beat vigorously
until creamy. Mrs. Chas. E. Combe.
FRESH COCOANUT CANDY

Grate or grind a cocoanut. Boil ^ cup water, 3 cups
sugar, ^ cup corn syrup and pinch of salt until brittle when
dropped in cold water. Then add | of the grated cocoanut
and boil slowly until nearly brittle again. Pour into but-
tered platter to cool. Boil until brittle i cup sugar and milk
of the cocoanut. Add the rest of the grated cocoanut an'd
cook to soft ball stage. Beat until creamy and spread on
top of first part. Cut in squares. Mrs. A. C. Lewis.
CANDIES 187
CHOCOLATE CHIPS
I
Cup brown sugar, i
cup molasses, i tablespoon butter,
pinch soda. Boil together until it forms a hard ball when
tested in cold water. Pour on buttered plates and when
cool pull to a light brown. Cut into small squares and while
they are warm, roll with a buttered rolling-pin into very
thin strips. When quite cold dip each strip into melted
sweet chocolate and place on waxed paper to harden,
Mrs. D. B. Harvey.
CHOCOLATE SAUSAGE
1
Cup bitter chocolate,
i
cup sugar, 3 teaspoons vanilla,
\ pound almonds, | cup powdered sugar, whites of 3 eggs.
Blanch and cut almonds into small pieces. Roll the pow-
dered sugar to remove lumps. Grate chocolate. Beat the
egg whites in a saucepan, then heat over the fire and stir
with spoon until warm. Add chocolate, sugar and almonds
and stir until mixture is hot. Remove from fire and add
vanilla. Pour the hot mixture onto the powdered sugar and
knead on a board. Form into a large sausage or several
small ones. Let it dry for 12 hours, then cut into slices.
Emily Combe.
COCOANUT BAR
2 Cups sugar, \ cup water, \ teaspoon cream of tartar, 2
ounces cocoanut. Stir the sugar, water and cream of tartar
together until sugar is dissolved. As soon as bubbles are
seen, cook without stirring until it threads. Remove from
fire, cool and beat until it begins to thicken. Add cocoanut
and spread on buttered pan to cool. Cut in bars.
Mrs. T. L. Ozmont.
MOLASSES CANDY
2 Cups molasses,i
cup sugar, i tablespoon vinegar, i
tablespoon butter. Boil until it is brittle when tried in cold
water. Pour in a buttered tin. When cool pull until light
color. Mrs. T. L. Ozment, Jr.
WHITE TAFFY
2 Cups sugar, i
cup water, i level tablespoon butter, \
p. E. 0. COOK BOOK
teaspoon cream of tartar. Boil until it hardens in cold

water, don't stir. Pour in buttered pans and flavor while
pulling. Pull tafi^y with the ends of the fingers and it will
be light and good. Mrs. John Jackson.
BUTTERSCOTCH
I
Cupsugar, \ cup molasses, i tablespoon vinegar, 2
tablespoons boiling water, ^ cup butter. Boil ingredients
together until, when tried in cold water, mixture will become
brittle. Turn into a well-buttered pan; when slightly cool,
mark with a sharp-pointed knife into squares. Flavor if
desired. Mrs. Chas. E. Combe.
MARSHMALLOWS
^ box (or 2 tablespoons) Knox's Sparkling gelatine, \ cup
cold water, 2 cups sugar, \ cup hot water, a few grains salt
and flavoring to taste. Dissolve the gelatine in the cold
water. Boil the sugar and hot water until it forms a ball
when dropped in cold water. Remove from fire and stir in
gelatine until it is dissolved. Let stand until partially
cooled, then add salt and flavoring and beat with egg whip
until too stiff. Then beat with a large spoon until only soft
enough to settle into sheet. Pour into pans well dusted
with powdered sugar. Chill thoroughly, cut in cubes and
roll in powdered sugar. Mrs. C. E. Joyner.
TURKISH DELIGHT
Soak ounce of sheet gelatine in \ cup of cold water for 2
I
hours. Put 2 cups white sugar on the stove with \ cup of

water and when it comes to a boil, add the dissolved gelatine.
Let it boil 20 minutes, then add the juice and grated rind
of a lemon or an orange, and also red confectionery coloring
matter, if desired. Bring again to boil, pour into a small
square pan that has been buttered. Set to cool over night,
cut in squares, roll in confectioner's sugar.
Mrs. Homer Collier.
NOUGAT
i\ Cups sugar, \ cup crystal white syrup, ^ cup hot
water. Cook to soft ball stage. Beat ^ cup into the stifl^y
CANDIES 189
beaten whites of 2 eggs. Cook remainder until it threads.

Beat into first mixture. Add nuts if desired. Drop by
spoonfuls onto buttered paper. Mrs. J. E. Cornett.
SEA FOAM FUDGE

3 Cups light brown sugar, i cup cold water, i tablespoon
vinegar. Bring to a boil gradually and boil steadily until it
hardens when dropped into cold water. Beat the whites of
2 eggs stiff, take syrup from the stove and when it has
stopped bubbling, pour it over the whites of the eggs and

beat well. Add i teaspoon vanilla and i cup of nut meats.
Mrs. J. H. Eisenhower.
PARISIAN SWEETS
1 Pound each of
dates, figs and English walnuts ground
together and mixed thoroughly. Form in balls or cubes
and roll in powdered sugar. May be packed in tin box with
oiled paper between layers. If desired, mould in a loaf,
keep in air-tight container and slice as needed.
Mrs. J. W. CoKER.
FRUIT CAKE CANDY
2Pounds brown sugar, i pound nut meats, i pound
i
raisins, pound citron shredded, | cup minced orange and
lemon peel dried, \ pound figs cut fine, teacup cream,
1
butter size of an egg. Mix sugar with a little water, as if

making starch, add butter and cream with a little vanilla,
boil untilit begins to thicken, put in fruit and stir until it is
creamy and smooth. Pour on a damp napkin, shape like a

cake, roll up in the napkin and put away fromi the air.
After a few days, slice as you would a cake.
Mrs. a. C. Clark.
ALMOND COOKIES
i^ Cup sugar and \ cup water boiled until it threads.
Beat yolks of 4 eggs and stir syrup into them. Let cool |
hour, then add | pound chopped almonds. Set aside for
another half hour. Drop on tins and bake in rather hot
oven. Mrs. L. P. Bauman, Marinette, Wis.
CRYSTALIZED GRAPE FRUIT PEELING

Wash, cut in strips, soak in strong salt water over night.
In morning put on in cold water and boil hard 20 minutes.
Draw off water. Put on in cold water again and boil 20
minutes. Drain this off, weigh peeling and put in same
amount of sugar. Add enough water to boil and cook dry.
Roll in granulated sugar.
Mrs. a. a. Lasater, McLeansboro, 111.
CANDIED ORANGE PEEL

Select oranges with clear-colored rind and cut in halves
and remove the pulp. If not used immediately cover with
cold water. Put on to boil and cook slowly 20 minutes.
Drain off water. Cover with cold water and boil 20 min-
utes. Drain carefully, scpop out white portion with a spoon,
being careful not to break rind. Cut in rings | inch wide.
Make a thick syrup and when it reaches soft ball stage, put
in several rings and simmer gently until syrup is very thick.
Do not scorch, but the longer it is cooked the more candy is
on the peel. Remove from syrup and dip in granulated
sugar. More water may be added to syrup andTings-of
peel treated as above. Better results are obtained it small
quantities are cooked in the syrup at one time.
RICH CHOCOLATE CARAMELS
2 Tablespoons butter, ^ cup milk, ^ cup sugar, i cup
molasses, 4 squares chocolate, i cup chopped walnuts, 2 tea-
spoons vanilla. Put butter in saucepan and when melted
add milk, sugar and molasses. When boiling point is
reached, add chocolate and cook until brittle when tried in
cold water, stirring occasionally to prevent mixture from
adhering to pan. Remove from fire, beat 3 minutes, add
nut meats and vanilla, and turn into a buttered pan. When
cold cut in squares and wrap in paraffine paper. Boston —
Cooking School Book.
MASTER CANDY FORMULA
2 Cups sugar, ^ cup liquid or a little more in the case of
CANDIES 191
certain variations, | teaspoon cream of tartar or its equiva-

lent in glucose or corn syrup, up to ^ cup may be used
instead, either of which prevents crystallization.
Jane Eddington, Chicago Tribune.
AFTER-DINNER MINTS
Candy cooked to the light crack or brittle stage, 265°, is
pulled and then kept in powdered sugar in a warm place to
make it tender and sugary. Flavor with oil of peppermint,
wintergreen or cloves.
Jane Eddington, Chicago Tribune.
CHRISTMAS LOLLYPOP STARS
4 Cups granulated sugar, i cup water, \ teaspoon cream
of tartar. Cook in a covered vessel until it reaches a boil.
Do not stir. Cook to 330° or until a small amount dropped
into cold water is very hard and brittle. Tint red. When
slightly cooled, pour all but ^ cup onto an oiled marble,
returning what remains in paji to a warm place. When
edges are firm, mark in stars firmly and quickly with star
cooky cutter and break apart when the candy is cold. After
the stars have been separated, reheat the candy in the pan,
dip wooden skewers into this mixture and place a skewer on
each star. The hot candy on the skewer will slightly melt
the star and cause skewer to adhere firmly.
POPCORN BALLS
A medium-sized dish pan half full of popped corn, salted
a little and kept warm while syrup cooks, i
Cup of molas-
ses and I cup of sugar or 2 cups of sugar, i heaping table-
spoon of butter, i tablespoon of vinegar. Cook to soft ball
stage. Pour over corn and form into balls.
Mrs. Ural Tuttle.
GLACE NUTS AND FRUITS
2 Cups sugar, i cup boiling water, \ teaspoon cream of
tartar. Boil without stirring until syrup begins to discolor,
which is about 310°. Remove saucepan from fire and place
in a large pan of cold water to stop boiling. Remove from
T92 P. E. 0. COOK BOOK
cold water and place in a saucepan of hot water during dip-

ping. Take nuts and fruits separately on a long pin, dip in
syrup to cover, remove from syrup and place on oiled paper.
BEVERAGES
COFFEE— PERCOLATED
Scald percolator. Use i large tablespoon of pulverized
coffee for each cup of boiling water. Boil 5 to 7 minutes.
Mrs. M. S. Coleman.
BOILED COFFEE
To 4 heaping tablespoons of ground coffee add i quart of
boiling water. Mix the white of egg with cold water and
i
put into coffee. Boil 5 minutes, then remove to back of

stove and let simmer for 15 minutes. Ella Marsh.
TEA
Water for tea should be used when it has just reached the
boiling point. A safe rule is i teaspoon of dry tea to ^ pint
of boiling water. Scald the pot, put in dry tea and cover i
minute. Add boiling water and cover closely. Let stand
3 to 6 minutes and strain off into another hot pot. A
wadded cozy keeps the tea hot for a long time. Curtis —
Cook Book.
FIVE O'CLOCK COCOA
3 Tablespoons cocoa, \ cup sugar, f cup boiling water, a
few grains salt, 4 cups sweet milk, \ teaspoon vanilla and \
teaspoon cinnamon. Scald milk, mix cocoa, sugar and salt,
adding enough boiling water to make a smooth paste; add
remaining water and boil i minute; pour into scalded milk
and add cinnamon and vanilla; beat briskly 2 minutes and
serve with whipped cream. Mrs. M. S. Coleman.
COCOA
In a tablespoon of boiling water dissolve a small teaspoon
of cocoa, then add a cup of boiling milk, and boil together
for 5 minutes, stirring constantly. When served sweeten to
taste. This is for i cup; for larger quantities follow the
same proportions. Use only earthen or porcelain vessels,
as tin spoils the flavor of cocoa. Curtis.
HOT CHOCOLATE
4 Tablespoons of unsweetened chocolate, 4 tablespoons
sugar, I cup boiling water, a few grains of salt and 3 cups
milk. Melt chocolate in pan over hot water, gradually add
sugar, then boiling water and salt. Place on stove and boil
5 minutes. Add milk, which has been previously scalded.
Serve with whipped cream. Mrs. D. B. Harvey.
AFTERNOON CHOCOLATE
I
Quart milk, 3 squares chocolate, 3 tablespoons boiling
water, and 2 tablespoons sugar. Put the chocolate in a
double boiler and when it melts add the sugar and stir
thoroughly until both are dissolved. Add the boiling water
and beat it smooth, then pour over it the scalded milk.
Whip the beverage with an egg beater till it foams, keeping
it over the fire. Sweeten to taste and serve with a table-
spoon of —
whipped cream in each cupful. Curtis Cook Book.
ICED CHOCOLATE
Grate 2 squares of chocolate and mix with a cup of sugar
and a cup of water. Put into a double boiler and cook until
a thick syrup is formed. Remove from fire, add a tea-
spoon of vanilla and set away to cool. When ready to serve,
arrange glasses half full of cracked ice. Put 2 tablespoons
of syrup in each glass, fill with milk and shake well. Serve
with a topping of whipped cream.
Mrs. J. Harry Eisenhower.
LEMONADE
5 Tablespoons lemon juice, i cup sugar, i pint water.
Make a syrup of the water and sugar by boiling 10 minutes,
add lemon juice, cool and dilute to suit the taste. This may
be made and kept on ice to be used at any time.
Mrs. D. B. Harvey.
GRAPE JUICE
I
Quart pure grape juice, juice 2 lemons, 3 cups water
and sugar to taste. Mrs. G. T. Gaskins.
BEVERAGES 195
FRUIT PUNCH
Pint grated pineapple, 2 pounds sugar, 2 cups boiling
I
water, i pint hot tea, i pint strawberry juice, 8 lemons, 6

oranges, 7 quarts water. Cook pineapple, sugar and boiling
water together 15 minutes, add tea and strain, and when
cool add fruit juice and cold water, adding ice a short time
before serving. Marischino cherries may be added. This
recipe makes about 10 quarts. Kathleen-Taylor.
FRUIT PUNCH
I Can
pineapple, \ dozen oranges and i dozen lemons.
Boil 4 cups sugar in 2 quarts water for 10 minutes. Cool
and add to it i gallon cold water. Then grate the pineapple,
press the juice from the oranges and lemons, strain through
a coarse cloth, add all together and serve with cracked ice.
Mrs. Fred Baumer.
FRUIT PUNCH
Juice I dozen oranges, i dozen lemons, i quart strong
tea, sugar to taste and i gallon water.
MINT CORDIAL
21 Finely chopped mint leaves, grated rind of i lemon,
juice of 2 lemons and i large orange. Put mint into lemon
and orange juice and let stand 30 minutes or more. Boil
i^ cups of sugar in i pint of water and pour over juice and
chill. Mrs. Lee McGuire.
ICED PUNCH
Make and grate a piece of sugar on a lemon
a rich sherbet
or citron for flavor. Then beat the whites of 5 or 6 eggs to a
froth and by degrees stir it into the sherbet. Add ice and
serve in glasses. Mrs. Fred Baumer.
PINEAPPLE FRAPPE
3 Oranges, i quart cherry juice, i can grated pineapple,
juice of 6 lemons and water to make i gallon. Sweeten to
taste. A few whole cherries may be added.
Mrs. D. B. Harvey.
196 p. E. O. COOK BOOK
FRUIT PUNCH
9 Oranges, 6 lemons, cup grated pineapple, 2 cups
i
raspberry syrup, i^ cups tea, infusion, i| cups sugar, i cup

hot water and i quart apollinaris. Mix juice of oranges
and lemons with raspberry syrup and tea, then add syrup
made by boiling sugar and water 15 minutes. Chill thor-
oughly, and just before serving add apollinaris.
Mrs. D. a. Lehman.
CURRANT SHRUB
Boil currant juice in sugar in proportion of 1 pound of
sugar to I pint of juice, 5 minutes. Stir constantly while
cooking and when cold bottle. Use i
spoonful to a tumbler
of water. Mrs. Fred Baumer.
ORIENTAL PUNCH
Mix together i
cup sugar, i
cup water, 6 cloves, small
stick cinnamon and a piece of ginger the size of a walnut.
Allow the mixture to boil 6 minutes and when cool add the
juice of 3 oranges and 2 lemons, strain and add drop of
peppermint Put in enough green coloring, made by
oil.
pressing the juice from boiled spinach leaves, to give the

liquid a decided color. Mrs. J. H. Eisenhower.
CREAM NECTAR
3 3 pints water, white of 1 egg and 3 ounces
Pounds sugar,
tartaric Dissolve sugar in the water, add beaten
acid.
whites of egg and let it come to a boil. When cold add tar-
taric acid and flavor to taste. Mrs. Fred Baumer.
BLACKBERRY JULEP
Cook together 2 quarts fresh blackberries, 2 cups sugar
and 2 quarts water for 20 minutes, then strain. Add i
cup
orange juice, the juice of i lemon, i pint cold water, and
cracked ice. Just before serving add i pint of red raspber-
ries and a sprig of crushed mint. Mrs. Ella Marsh.
NECTAR CREAM
To pint good
I cream add i cup pulverized sugar, 3
rich
eggs, the whites and yolks beaten separately, a pinch of salt.
BEVERAGES 197
I
cup of any preferred fruit syrup, i quart cold water and i
cup cracked ice. Shake thoroughly or beat with an egg
beater and serve ice cold. Kate Harris.
MULLED CIDER
I
Quart cider, i teaspoon whole allspice, J teaspoon
cassia buds, 3 eggs. Put the cider with the spices in it in a
saucepan and boil 3 minutes. Pour it carefully over the
well-beaten eggs and serve hot. —Curtis Cook Book.
LENTEN DISHES
CHEESE SOUFFLE
Grate ^ pound of cheese and add | small bottle of cream
or a cup of boiling milk and season with a pinch of cayenne
pepper, salt to taste, a piece of butter the size of a walnut
and a teaspoon of flour. When the cheese is melted take
from the fire and add a pinch of nutmeg and the well-beaten
yolks of 3 eggs, with the whites of 2 of them whipped to a
froth. Place in a baking dish with a piece of butter on top
and let remain in oven until it begins to take form. Then
remove and place on top the white of the other egg, beaten to
a stiff froth. Let it brown slightly in the oven and serve
immediately. Mrs. Fannie Gaskins.
CHEESE SOUFFLE
Make a cream sauce of 2 tablespoons butter, 3 table-
spoons flour and ^ cup milk. Stir into this | cup of cheese,
either grated or sliced very thin. Keep hot until the cheese
is all melted, but do not let it boil after the cheese is added.
When the cheese is all melted and thoroughly mixed in the

cream sauce, add the well-beaten yolks of 3 eggs. When it
has cooled a little, fold in very carefully the stifily beaten

whites of the eggs. Put into a well-greased pan and set in
another pan of hot water and put all into a very moderate
oven and bake about J hour. Serve promptly.
Mrs. Stilwell.
CHEESE SOUFFLE
Soakcup bread crumbs in i cup hot milk. Add ^ cup
I
butter, cup grated cheese, 3 eggs beaten separately, i tea-

I
spoon prepared mvistard, pepper and salt to taste. Bake.

Mrs. Fred Baumer.
EGGS A LA SUISSE
Break what eggs you need into a buttered pan, grate
over it a sprinkling of cheese and season with salt and bits of
butter; pour a little milk over top and bake in a moderate
oven I hour. Mrs. D. A. Lehman.
LENTEN DISHES 199
EGGS A LA SUISSE
Spread the bottom of a dish with 2 ounces of tresh butter,
cover this with grated cheese, break 8 whole eggs upon the
cheese without breaking the yolks. Season with red pep-
per and salt if necessary, pour a little cream on the surface,
strew about 2 ounces of grated cheese on the top and set in a
moderate oven for about 15 minutes. Brown on top.
Mrs. Fred Baumer.
TWO WAYS OF PREPARING EGGS FOR THE SICK
Put egg
I
cup and beat very light, add a pinch of
in a
salt, then fill the cup with milk. Or nutmeg or sugar may
be used instead of salt; also unfermented grape juice may
be used instead of milk.
Put the juice of i orange or lemon into a glass and sweet-
en to taste; put in cracked ice and water; beat the white
of an egg to a stiff froth and add to the mixture and beat all
well together. Mrs. D. A. Lehman.
BAKED OMELET
6 Eggs beaten stiff, separately, 6 tablespoons sweet milk,
\ teaspoon salt. Mix and bake 20 minutes in a well-greased
pan; fold and add chopped fHed ham, bacon or jelly.
NUT LOAF
I
Cup finely-chopped nuts, i cup grated bread crumbs,
I teaspoon salt, ^ teaspoon pepper, i small teaspoon sage, i
tablespoon melted butter, i egg. Mix well and moisten
with I cup sweet milk. Bake in a well-buttered pan 20
minutes. Mrs. W^ V. Rathbone.
NUT AND CHEESE LOAF
I
Cup grated cheese, i cup English walnuts, i cup bread
crumbs, egg, i tablespoon butter, i tablespoon chopped
i
parsley, i
tablespoon chopped onion, salt and pepper to
taste. Moisten with tomato sauce and bake. Serve with
tomato sauce. Mrs. Elsie Gregg.
LENTEN SALAD
Neufchatel cheeses, | cup nuts, ^ cup celery, | table-
2
spoon salt, J teaspoon paprika and ^ cup whipped cream.
Mix all thoroughly and add 3 tablespoons salad dressing.
Mold in egg-shaped balls and serve on lettuce, very -cold.
Mrs. D. a. Lehman.
PEPPERS FILLED WITH CHEESE
Tostuff 6 peppers take ij cups cheese, 6 eggs, J teaspoon
salt, J teaspoon onion juice. Beat eggs very light, add grated
cheese and seasoning, thicken with rolled cracker crumbs
and fill peppers. Bake a light brown in a moderate oven.
May be served plain or with tomato sauce.
Mrs. D. a. Lehman.
MAPLE CHEESE TOAST
Slice bread and toast a golden brown, butter, then spread
with soft maple sugar and lay on it a thin slice of cream
cheese. Put into the oven long enough to melt the sugar
slightly, "then serve. Cottage cheese may be substituted
for the cream cheese. Mrs. Fannie Gaskins.
CHEESE ROULETTES
Whip the whites of 3 eggs until stiff and mix with them i
cup of grated cheese which has been seasoned with salt and a
pinch of cayenne pepper. Flour the hands and mold into
balls the size of a walnut. Drop into hot lard and fry 5
minutes or until light brown. Mrs. M. S. Coleman.
OMELETTE
6 Eggs beaten separately. To
the beaten yolks add' i
tablespoon flour and i heaping teaspoon sugar, i cup milk,
salt and pepper to taste. Fold in the beaten whites, place
all in a hot greased skillet and put in a hot oven for 5 min-
utes. Mrs. Ida E. Stilwell.
NUT LOAF
Put through a food chopper i
cup English walnuts and
i^ cups Brazil nuts. Mix with 2 well-beaten eggs, 2 cups
LENTEN DISHES 201
boiled rice and i cup milk. Season with salt, pack firmly
and bake in a well-buttered pan in a hot oven.
Mrs. D. a. Lehman.
ESCALLOPED CHEESE
In a baking dish put a layer of grated cheese, sprinkle
with salt then put a layer of hard boiled eggs that have been
put through a ricer, season, then another layer of cheese;
over all pour enough white sauce to moisten.
Mrs. D. a. Lehman.
CREAMED EGGS
6 Hard-boiled eggs, i| cups milk, i^ tablespoons flour, |
teaspoon salt, i| tablespoons butter, 6 slices Boston brown
bread, a few grains of pepper. Melt butter, stir in the flour
and seasonings and gradually the milk. Let come to boil,
add the eggs chopped fine and pour the mixture over the
toast. Mrs. Ella Marsh.
Yolks of eggs may be hard-boiled by dropping them into
hot water and cooking slowly for 15 minutes, then putting
them through a sieve and placing them over milk toast.
EGG VERMICELLI
1
Tablespoons butter, i| tablespoons flour, i cup milk,
salt and pepper to taste, 4 hard-boiled eggs. Rub butter
and flour together, add milk and boil. When done add
chopped whites, pour over toast and sprinkle with grated
yolks. Serve hot. Mrs. D. A. Lehman.
ESCALLOPED EGGS
I Dozen hard-boiled
eggs, i pint cream, a heaping cup
bread crumbs, a tablespoon flour (large), butter the size of
an egg, salt, pepper and extract of celery to taste. Slice the
eggs and arrange the layers in a baking dish, sprinkling
lightly with bread crumbs and bits of butter. Make a
sauce of the cream, thickened with the flour and seasoned
with salt, pepper and celery. Pour this over the last layer
of eggs; strew the remaining bread crumbs on top and bake
until brown. Mrs. Ella Marsh.
(14)
BAKED EGGS IN POTATO CASES

Cook potatoes and mash the evening before
sufficient
needed. Season nicely as for the table, flour the molding
board, pat the potato out into a thick cake (3 cups of pota-
toes will make 5 or 6 cases), cut with a cake butter and lay-
on a buttered tin; with your fingers press a hollow in each
cake. This can be done while the potato is warm at night.
In the morning brush the cases with milk and place in the
oven to brown; when hot and nearly brown enough remove
from the oven and drop an egg into each case, with a dash of
pepper and a bit of butter on each egg. Bake till the egg is
set; lift with a cake-turner and place on a hot platter.
Garnish with parsley or celery tips. This is much more
simple than the directions would indicate.
OMELET IN A SKILLET
5 Eggs, 10 tablespoons milk, J teaspoon salt. Separate
the yolks from the whites; beat whites very dry; beat yolks
slightly, add milk and salt to yolks and stir, then fold in the
whites. Heat skillet with i tablespoon of butter, turn
omelet and cook on top of stove until beginning to set,
in
then place in oven to brown. Serve hot. Cheese or ham
may be added just before putting into the skillet. Have
stove medium hot. Mrs. M. S. Coleman.
CHEESE TASTIES
Make6 thin sliced of toast; spread with mustard and
place on this thick slices of cheese and season with paprika.
Allow to stand in a hot oven until cheese melts. Serve
piping hot. Mrs. Fred Baumer.
VERMICFXLl WITH EGGS AND CHEESE
Break half a package of vermicelli in ^-inch lengths and
boil untilvery tender; drain and spread out in a shallow
baking dish, grate over it 4 tablespoons dry cheese and dot
with 3 tablespoons of butter. Beat up 3 eggs, add i pint
sweet milk seasoned with salt and pepper and pour over the
vermicelli. Sprinkle the top thinly with buttered cracker
LENTEN DISHES 203
crumbs and bake in a moderately hot oven until custard is
setand slightly browned on top Mrs. A. C. Clark.

CHEESE DREAMS
Grate the amount of cheese needed for the number of
sandwiches you wish to make. Add cream, a little at a time,
using a silver fork to m-ash the cheese,-Working it to a creamy
consistency, then add ^ teaspoon mustard to each cup of
mixture. Salt slightly and spread generously between
thinly sliced white bread. They may be either toasted or
fried on a lightly buttered griddle.
Mrs. M. S. Coleman.
CHEESE DREAMS
Cut white bread as for sandwiches, place a layer of plain
cheese between and put in hot oven and toast. Or these
may be fried in hot butter.
ESCALLOPED EGGS
6 Eggs hard boiled, j pound of cheese, grated. Season
with salt and pepper. Make a white sauce and pour over
cheese and eggs after you put them in a baking dish. Cook
15 or 20 minutes.
Mrs. Leila Maxey, McLeansboro, 111.
SANDWICHES
GINGER SANDWICHES
Chop I cup of preserved ginger fine and blend with it
enough thick cream to spread, spread between thin sHces of
buttered brown or white bread.
DATE SANDWICHES
Stone and chopi
cup of dates, add J cup chopped nuts,
work into a paste with a little thick cream, flavor with
vanilla. Spread between thin slices of white bread.
PRUNE-CHEESE SANDWICHES
Wash prunes, cover with water and soak over night, add
^ cup sugar in the morning and simmer until tender and the
juice is absorbed. To i cup of the prune pulp add | cup of
grated cheese and a little cream if needed. Use as a filler
between brown or graham bread. Eva Clark.
CUCUMBER SANDWICHES
Chop young cucumbers fine, squeezing out as much
moisture as possible. Chop Spanish onion fine and add to
the cucumber, mix with mayonnaise dressing and spread
between slices of buttered bread. Eva Clark
OLIVE AND CHEESE SANDWICHES
Chop stuffed olives, blend with grated cheese and mix
with mayonnaise, spread between buttered bread.
NASTURTIUM SANDWICHES
Chop hard boiled eggs fine, to each egg allow i nastur-
tium leaf cut fine, mix with mayonnaise, spread between
buttered bread and garnish with a nasturtium flower.
BEET AND EGG SANDWICHES

Chop hard-boiled eggs fine and season to taste with salt
and pepper and a little melted butter. Take half the quan-
tity of beets chopped fine, spread on thin slices oi buttered
bread. Eva Clark.
SANDWICHES 205
CUPID'S DARTS
3 Tablespoons grated cheese, 3 tablespoons flour, i table-
spoon lemon juice, i egg yolk, salt and cayenne pepper.
Mix all together, roll them, and cut in the shape of darts.
Bake 15 minutes.
HEART SANDWICHES .
Remove crust from bread, cut in the form of hearts

and
spread between 1 of them a mixture composed of finely
minced nut meats, chicken and pimentos, mixed into a paste
with mayonnaise. Press closely and tie each with narrow
ribbon.
NUT SANDWICHES
Thin whole wheat bread cut circular and butter-
slices of
ed. Make a filling of chopped, roasted and salted peanuts,
mixed with sufficient mayonnaise to spread easily.
OLIVE SANDWICHES
Thin slices of bread evenly buttered, spread with cheese
mixed to a paste with equal quantities of cream and salad
dressing, and covered thickly with chopped olives.
Mrs. G. T. Gaskjns.
BOSTON BROWN BREAD SANDWICHES
Cut bread in thin slices, butter lightly. and spread with
thick mayonnasie and put together with thinly sliced, well
drained cucumbers. Mrs. D. A. Lehman.
Mix any finely chopped cooked meat with well seasoned
boiled dressing. Butter white bread lightly, spread on the
meat and put together with thinly sliced ripe tomatoes.
Mrs. D. A. Lehman.
OPEN SANDWICHES
Spread cream cheese that has been moistened
a layer of
with cream or mayonnaise, on a slice of brown bread, over
this sprinkle ground nuts, or green and red mangoes.
Mrs. D. a. Lehman.
EGG AND CHEESE SANDWICHES
Grate cheese and add hard-boiled eggs that have been
2o6 p. E. 0. COOK BOOK
put through the ricer. Add i small bottle of stuffed olives

and enough juice off the olives to flavor. Mix all together
with mayonnaise, and spread on thinly sliced bread.
Mrs. D. a. Lehman.
TOASTED HAM AND CHEESE SANDWICHES
Grind boiled ham and mix with salad dressing. Spread
between thin slices of bread and cover with grated cheese.
Put in oven and toast on both sides. Ruby Rice.
EGG AND BACON SANDWICHES
Mix hard-cooked eggs and crisp bacon which have been
run through the food chopper. Mix with salad dressing
and make into sandwiches, with a lettuce leaf between.
They may be toasted.
~
Ruby Rice.
GOOD SANDWICHES
Slice bread very thin and put in the following mixture:
1 Pimentos, i green peppers, ground, i teaspoon prepared
mustard, i can deviled ham, salt and Worcestershire sauce
to taste. Mrs. G. .O. Proffitt, St. Louis.
APRICOT SANDWICHES
Brown bread spread with cottage or cream cheese to
which enough pulp from canned apricots has been added to
make it spread easily.
NUT SANDWICHES
I Pound nuts chopped, 3 hard-boiled eggs chopped.
Mix with salad dressing, serve on lettuce leaf between
bread.
PIMENTO AND CHEESE SANDWICHES

all chopped
I
Cup cheese, cup pimentos, \ cup olives,
i
fine. Mix and put between buttered bread.

CHERRY SANDWICHES
Cherries stoned and chopped, added to peanut butter for
sandwiches.
SANDWICHES 207
CHERRY SANDWICHES
Cherries stoned and chopped, add to cream cheese and
chopped nuts make a dehcious sandwich.
ASPARAGUS SANDWICHES
Asparagus pressed through the strainer, mixed with
horseradish and mayonnaise, makes a good sandwich.
Mrs. Fred Baumer.
2o8 p. E. 0. COOK BOOK
HOUSEHOLD HINTS
QUANTITIES FOR SERVING FIFTY PEOPLE
Ten quarts of bouillon.
—
Creamed chicken Six 4-pound chickens, or three chick-
ens and the same amount of veal.
—
For Cream Sauce Three pints each of cream and milk.
—
Chicken Croquettes Five 4-pound chickens, two quarts
of milk, six eggs and six cans of peas to serve with them.
—
Ham or Tongue to serve cold Eight pounds.
Ice Cream — Two gallons.
Cakes — Four or dozen individual ones.
six
If strawberries are to be served with ice cream, provide
seven quarts.
Sandwiches —An ordinary makes twenty large sand-
loaf
wiches. These may be cut again, making
Biscuits or Rolls —One hundred and forty.
Butter forSandwiches, White Sauce,

— Five pounds.
fifty.
etc.
Fish Timbales — Six pounds of cooked fish.
Timbale Cases — Sixty allow for breakage.

to
Fruit Salad — Six quarts of cups of mayonnaise
fruit, six
and one pint of cream.
Sweetbread Salad — Five pounds of sweetbreads, three
whipping
cans of peas, or four cucumbers; six

quarts be will sufficient.
— Four
Candy —Two pounds.
Jelly glasses.
Salted Nuts —Three pounds.

Olives —Two quarts.
Punch —Two gallons, four pints of carbonated water and
two large pieces of ice.
For seasoning and garnishing-^ wo bunches of parsley,
six lemons, salt, pepper and paprika.
VARNISH REMOVER—Three tablespoonsful of bak-

of with a rough cloth, will
ing soda in/rquart water, applied
remove old var1^<?h very easily when you wish to revarnish
furniture.
HOUSEHOLD HINTS 209
TO REMOVE SHINE— Sponge the serge with hot

vinegar and then press on the wrong side of the material.
SUNSHINE A CLEANSER— Sunshine is the best pos-
sible disinfectant. The

rays of the sun penetrate and dis-
integrate all organic substances. Let it flood the rooms
which are occupied whenever it is possible. Lay the bed-
ding in its direct rays for an hour every bright morning.
Dark corners that have a stufi^y smell are dangerous to the
health of the household.
SLICING LEMONS — Lemon slices should be separated
when cut and not have a bit of skin that is uncut to hold
them together. Seeds should be removed from the slices.
FOR^ PANTRY SHELVES— Do away with papers on
your pantry shelves by substituting for them two or three
coatings of white enamel. The effect will appeal to house-
keepers on account of its inviting and cleanly appearance
aside from its sanitary qualities.
TO DRIVE AWAY ANTS— For ants, put one table-
spoonful of water and one tablespoonful of paregoric in a
small saucer on the cupboard shelves or any place infested
by them. They will all leave. Strips of blotting paper
saturated with the paregoric placed on the refrigerator
shelves will exterminate the little red ants.
SERVING SARDINES—When a box of sardines is
opened it should be drained of all oil possible and then the
little fish turned out and sprinkled with lemon juice. They
should be drained again before serving. The lemon will cut
the remaining oil and make the sardines more palatable.
A raw egg taken immediately will carry down a fish bone

that cannot be gotten up from the throat.
A mustard plaster made with the white of an egg will not
leave a blister.
The white of an egg beaten with loaf sugar and lemon
relieves hoarseness. Take one teaspoonful each hour.
TO WASH A WHITE SWEATER— Make a warm suds
with any good laundry soap, and add to this a lump of sal
soda or a teaspoonful of ammonia; either will tend to cut
the grease in the wool, the presence of which makes the first
washing of the heavy sweater so difficult.

Do not rub garment on board, but wash by hand or in a
washing machine until it is perfectly clean. Fold carefully,
pass through wringer twice, and rinse thoroughly in clear
water of same temperature as suds. Do not use bluing, for
it will turn the natural creamy tint of the wool to a dingy
gray. Again fold and pass through wringer twice, then

spread out on a large bath towel. When towel becomes
damp take a dry one and repeat the process until garment is
dry. If the sweater is a new and heavy one, this may take
two days. This method of drying gives the lustrous flat
finish that the garment has when new, and while this may
seem like considerable trouble, results are in proportion to
the labor entailed.
An egg added to a morning cup of coffee makes a good
tonic.
CURE FOR CORNS — Dip a soft linen rag in turpentine

and wrap around the toe on which the corn is; change
it
this night and morning for a few days. The relief is instan-
taneous and the corn will disappear.
FOR THE PIANO— Place a small bag of unslacked lime
inside the piano; it will keep the springs and metal from
rusting.
TO CURE BEE STINGS— A physician advises that the
best remedy for bee stings is to apply oil of cinnamon with a
small brush. It will slightly blister, but immediately draw
out the poison.
REMOVING GREASE— Eucalyptus oil will remove
grease or oil from any fabric, no matter how delicate, and
best results are obtained by gently sponging the soiled parts.
CLEANING WALL PAPER—To remove grease spots
from wall paper, dip a piece of flannel in spirits of wine and
rub the spot very gently.
FOR SEASICKNESS— Eating bread and butter which
has been thickly sprinkled with cayenne pepper is recom-
HOUSEHOLD HINTS 211
mended by many physicians as an effective means of pre-

venting seasickness.
NEWUSE FOR PARSLEY—
If when making soups or
stews you find the flavor of some one vegetable too strong,
you can neutraHze it by adding a sprig or two of parsley.
TO MAKE GLUE MOIST— Dried up glue can be made
moist'and fit for use by the addition of a little vinegar.
A VALUABLE CLEANSER—The juice of raw potatoes
is excellent for removing stains from the hands and from
woolen fabrics.
TO MAKE CLOTHES WHITE— Placing a slice of
lemon rind in the boiler when boiling clothes will help make
them white.
CURE FOR HICCOUGHS—A teaspoonful of sugar
moistened with vinegar and eaten slowly will often stop
hiccoughs.
TO PREVENT SPATTERS OF FAT—To prevent lard
or butter from spattering when eggs or potatoes are dropped
in to fry, sift a little flour in the fat just before putting it on
the stove.
FOR IVY POISONING—One of the best remedies for
ivy poisoning is to rub the afllicted parts with slices of raw
onion.
USES OF POTATO
To Clean A Vinegar Cruet Fill the — cruet with finely
chopped potato skin; cork tightly and stand in a warm
let
place three days. Then turn the skins out and rinse the
cruet with warm water and borax.
To Cleanse Rusty Knives —Use a raw potato dipped
in brick dust.
To Kindle — Potato parings, dried the oven,
Fires in
are good to kindle fires, as
To Clean Carpets — Grate a raw potato and rub over
they light easily.
the surface of the carpet and finish off with a clean cloth,
wrung out with warm water.
—
To Clean Dresses Grate two raw potatoes into a pint
of cold water; strain through a sieve; add another pint of
water and let then pour the clean part into a

it settle;
bottle. Dip a
sponge into the water and rub the soiled
garment carefully, afterward rinsing with clear water.
—
To Clarify Drippings Slice a raw potato into the fat
while rendering. absorbIt will all
To Make Light Bread — Mash a boiled potato and add
impurities.
to the flour.
For Corned Beef Hash — Chop raw potato and add to a
the meat.
To Cleanse Silk from Mud Spots —After washing
thoroughly, rub soiled places with raw potato. a
When a Fern Turns Yellow — raw potato andSlice a
on top of the This draw out the worms.
soil. will
To Remove Paint from Windows —Use
put it
soda the sal

same as you would Bon-Ami for cleaning them.
1 ABLE OF MEASURES
Sixty drops make a tablespoon.
Three teaspoons equal one table spoon.
Eight rounded tablespoons of dry material equal one
cupful.
Sixteen tablespoons of liquid equal one cupful.
One cup of liquid is one-half pint.
One heaping tablespoon is one ovince.
One heaping tablespoon of butter is two ounces.
One cup of butter or sugar is half pound.
Two cups of flour is a pound.
One cup of rice is one-half pound.
One cup of bread crumbs is two ounces.
One pint of ordinary liquid is one pound.
INDEX
Beverages 193-197
Bread 22-31
Cakes 146-167
Cake Fillings 168-170
Candies 181-192
Cocktails .
i^-6
Cookies 171-180
Desserts
132-142
Frozen Desserts
143-14 i;
Fish and Entrees

14-21
Household Hints ". . 208-212
Lenten Dishes
198-203
^^""'^
32-55
Pastry 1
25-131
Pickles
109-118
Preserves and Jellies 1
19-124
Salads
94-108
Sandwiches
204-207
Soups 7-13
Vegetables .
56-93
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,41-?
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p. E. O.

Harrisburg, Illinois, Nineteen Hundred Twenty-two

ILLINOIS PRINTING CO., (WHW DANVILLE. ILL

marguerites with a cube of orange for the center, on top of

rice is tender. Beat whites and yolks of 3 eggs separately,

day on stove. Strain and season to taste.

salt pork; 3 tablespoons butter; i sliced onion; 4 cups

HAM BONE SOUP

absorb, then a wafer, partly dry it and dust

teaspoon salt and a pinch of pepper, put in a stewpan on

and pour over the potatoes. Melt i tablespoon butter or 2

TOMATO SOUP TO CAN

teaspoons baking powder. Mix as biscuit dough,.^'{fce

arrange thin strips of pork over the crumbs. Cover with

Have the required number of pieces of halibut sliced

them in melted butter \ hour, allowing 3 tablespoons butter

I cup cold potatoes cm^^l^cupjleft over) fish, chopped fine,

SAVORY SMOKED HADDOCK

pour in boiling water to merely cover it and bake 8 minutes.

serving. This«can be done the night before wanted. Have

STUFFED BAKED FISH WITH WHITE SAUCE

one hour. Place on hr^- Mrs. M. S. Coleman.

CRAB MEAT WITH MACARONI

per, a little chopped onion, salt and pepper. Add i cup

sauce, stir in about i cup bread crumbs,

rolled crackers. Remove and bone from salmon, mix

can of salmon and flake, beat 2 eggs,^ cup of milk i table-

of salt and a dash of paprika. Stir

inch or i| inches thick, then fill in the center with creamed

potatoes, brush the top with melted butter or milk, and

season with pepper and onion juice. Mix with an

BAKED SALMON WIGGLE

pepper, milk sauce. Bake about ^ hour.

aside for further use— minced

fish chopped line. To every pint of fish and potatoes add a

sauce, j;^2 tablespoons tomato catsup, i small onion chopped

potatoes and flour, salt and baking powder, sifted together.

spoons salt, 2 eggs. Chop corn and add dry ingredients

BREAD IN FOUR HOURS

tablespoon sugar, i teaspoon salt, i pint of potato water,

flour, make hole in middle, add tablespoon sugar, ^ tea-

liquid yeast. Beat 20 minutes, gradually pulling in the

potatoes, f cup sugar. Mix and add about 2 quarts flour,

frequently to prevent curdling, add J tablespoon sugar, set

heaping teaspoons baking powder, i teaspoon salt, i cup

heaping teaspoons baking powder, i cup nut meats.

2 teaspoons soda, i teaspoon baking powder, salt to taste.

SOUTHERN SPOON BREAD

enough graham flour to make a little thicker than cake

milk, 2cups flour, 4 teaspoons baking powder, | pound

PLAIN WHITE MUFFINS

salt, rub together while cooking slowly, add i pint warm

a soft dough. Drop by tablespoon on pan an inch apart

sugar, egg, J teaspoon soda, J cup molasses, ij cups milk,

J cup raisins or dates, cut fine. Makes one dozen muflins.

I pint of warm water; i teaspoon of salt; enough flour to

enough, mix this Beat 1 eggs until very light

utes to the pound and 20 minutes longer for pork, poultry,

In making sauces or gravies of the fat, about two table-