RECIPES Home Economics Department State Normal School Farmington, Maine

F IR ST PRINTING 193!5 TABLE OF CONTENTS TITLE CARD NUMBERS General Rules for Measuring 1 Beverages 1 Breads - yeast mixtures 2 Bread - quick 8,4 Cakes 5, 6 Candies 7 Cookies 8 Cereals 9 Creamed and Scalloped Dishes 10, 11 Desserts 12, 13, 14 Desserts - frozen 15 Eggs 16 Fish 17 Frostings 18 Fruit 19 Meats 20, 21 Salad Dressings 22 Salads 23 Sauces 24 Soups and Chowders , 25 Miscel!aneous Supper or Luncheon Dishes 26

The e recipes were compiled for the students and alumnae of the Home Econom­ ics Department of the Farmington Normal School and for the students of Home Economics of the town of FarmlnQton. Inasmuch as this is a first printlna, a not­ ice of any error or o~mlHion will be Qreatly appreciated If sent to the Home Eco­ nomics Department, State Normal School, Farmlnllton, Maine. Recipes compiled by Mary Palmer Helen E. Lockwood

.. RINTll:0 IN THKTRAININQ SCHOOL .. RINT BHO .. Card 1

GENERAL RULES FOR MEASURING

Correct measurements are absolutely necessary to insure uniformly good re­ sults. Standard measuring cups measure½ pt., and are divided into fourths, thirds, and halves. All measurements should be level. Flour, meal, and powder­ ed sugar should be sifted before measuring. To measure a tablespoon or a tea­ spoon dip the spoon into the ingredients, level with the back of a knife. Divide with knife, lengthwise for halves, crosswise for fourths and eighths. To Measure A Fraction Of A Cup Of Fat. If ¼ c. of fat is to be measured, measure ¾ c. of cold water and then put into it the fat until the water exactly fills the cup. Drain off the water and you have the desired amount of fat. To measure amounts not marked on measuring cup, use tablespoon. ABBREVIATIONS tsp ...... teaspoon lb ...... pound tbsp ..... tablespoon pt ...... pint c ...... cup qt ...... quart spk ...... speck sc ..... scant oz ...... ounce d. b ..... double boiler EQUIVALENT MEASURES 3 tsp ...... 1 tbsp. 4 c. flour ...... llb. 16 tbsp ...... 1 cup. 2½ c. crisco ...... l lb. 2 c. liquid ...... 1 pt. 2% c. powdered sugar .... 1 lb. 2 pt. liquid ...... 1 qt. 2 c. granulated sugar ..... 1 lb. 2 tbsp. butter .... 1 oz. 2 c. chopped meat ...... I lb. 2 c. butter ...... 1 lb. 2 scant cups rice ...... 1 lb. 1 sq. chocolate ... 3 tbsp. cocoa 1 sq. Baker's choc ...... 1oz. 5 c.ground coffee.1 lb. 1 c. grated cheese ...... ¼ lb. 1 tsp. cream tartar and½ tsp. soda ...... 2 tsp. baking powder. Card 1 BEVERAGES GENERAL RULES Both tea and coffee should be kept in tightly covered tins or jars. Tea pots should always be heated with boiling water before they are used. Always use freshly boiled water for all beverages. BOILEDCOFFEE ½ c. ground coffee 4 c. cold water Place the coffee in the coffee pct and add cold water. Bring to the boiling point, but do not let boil. Set it back and add ¼ c. cold water. Let stand where it will keep hot about five minutes. Serve with cream and sugar. FILTERED COFFEE ½ c.finely ground coffee 4 c. boiling water Put coffee into upper part of filter pot. Pour boiling water through. Keep coffee pot hot while coffee is being made but do not allow coffee to boil. Serve at once with cream and sugar. The coffee may be put through the grounds a second time if stronger coffee is desired. PERCOLATED COFFEE ½ c. ground coffee 4 c. boiling water Place coffee in top of percolator. Pour water into bottom part. Place perco­ lator over heat and allow the wattr to bubble up through the coffee until the required strength is obtained. (about five minutes) Remove to back of stove. Serve with cream and sugar. TEA 1 tsp. Ceylon or 2 tsp. Oolong tea 2 c. boiling water Put tea into a strainer and place over heated teapot. When ready to serve pour boiling water through strainer. Let stand until desired strength is obtain­ ed. Remove tea grounds and serve. Thin slices of lemon may be served with tea. COCOA 3 tbsp. cocoa 1 c. water 2 tbsp. sugar 3 c. milk ¼tsp.salt Mix cocoa,salt and water in saucepan. Boil until mixture thickens and coats the spoon. (about 1 min.) Add sugar and boil 1 minute. Add milk and heat slowly to boiling point stirring occasionally. If not to be used immediately place over boiling water. Beat with egg beater as soon as mixture is hot to prevent skin from forming. Serve hot. (In making more than 1 quart use double boiler.) LEMONADE 1 c. lemon juice ¾ c. sugar 2 qts. water (scant) Mix lemon juice and sugar. Add water (cold) stirring until sugar is dissolved. Let stand on ice or with large piece of ice in it, 30 minutes before serving. Card 2 BREAD AND ROLLS PROPORTION OF YEAST 2 cakes to 1 pint liquid if baked in 2 hours 1 cake to 1 pint liquid if baked in 4-5 hours ½ cake to 1 pint liquid if baked in 6-7 hours Use less in warm weather or when left over night. BREAD 1 c. scalded milk 2 tbsp. fat , 1 c. boiling water 1 yeast cake ..t,a.l tsp. salt ,'·-i c. lukewar m water ' Ms];. sugar br ad flour Put mil , water.sa lt and fat into a bowl and allow to cool. Add yeast to luke­ warm water and mix. When milk mixture is lukewarm add yeast to it. Stir flour in gradually. When stiff enough, turn on to a floured board and knead un­ til smooth and elastic. Return to bowl, cover closely and let rise until double its bulk. Shape into loaves and let rise again. Bake in a hot oven. OATMEAL BREAD 2 c. scalded milk 1 tbsp. fat ½ c. rolled oats }~ yeast cake a.tsp. salt ¼ c. lukewarm water 2 tbsp. sugar b1ead flour Put rolled oats,salt,sugar and fat in bowl and pour the scalded milk over them. Let stand until lukewarm and add the yeast softened in the lukewarm water. Follow general directions for bread. PARKER HOUSE ROLLS 2 c. scalded milk 1 tsp. salt 3 tbsp. fat 1 yeast cake softened in 2 tbsp. sugar ¼ c. lukewarm water bread flour Add fat,sugar and salt to milk. When lukewarm add softened yeast and 3 c. flour. Bec"t thoroly, cover and let rise until light. Cut down and add enough fllour to knead (about 2½ c.). Knead until smooth and elastic. Let rise again then toss on to floured board, knead and roll out to ½ inch thickness. Shape with a biscuit cutter, dipped in flour. Dip handle of a case knife in flour and with it make a crease through the middle of each piece. Brush over ½ of each piece with melted butter, fold and press together. Place in greased pans 1 inch apart, cover and let rise again. Bake in a hot oven 12 to 15 minutes. As rolls rise they part slightly and if hastened in rising are apt to lose their shape. CLOVERLEAF ROLLS Use Parker House Roll dough. Take small pieces and shape in palms of hands to make balls from ½ to ~4 inch in size, depending on size of muffin tins and size desired when finished. Grease muffin tins and place three balls in each tin. Let rise until double in bulk, then bake in a hot oven about 20 minutes. Card 3 QUICK BREADS GENERAL RULES Use pastry or all-round flour. Sift flour before measuring and never pack it in cup. The dry ingredients, flour, salt, baking powder or soda and spices if used should be mixed and sifted to insure uniform mixing. The fat must be cut in very fine. The liquid must be added a little at a time to avoid getting dough too soft to handle. Mix liquid into flour with knife,handling it as little and as lightly as poss­ ible. This makes a flaky crumb. Add only enough milk to make flour stick to­ gether. Turn dough on to a slightly floured board. Pat to % inch thickness and cut with floured cutter. Place near together on an ungreased sheet or pan. Bake in a hot oven (450 degrees) 12 to 15 minutes. Note: To obtain a fine bread-like crumb take dough on to board and knead lightly for 1 min. Then pat out and cut. Be careful to use very little flour on the board or biscuits will be hard. PROPORTIONS OF SODA AND ACID TO BE USED IN BAKING POWDER MIXTURES Soda Acid Equivalent in Baking Powder 1 tsp. 2 tsp. cream of tarter 4 tsp. ¾ tsp. 1 c. very sour milk 3 tsp. 1 tsp. 1 c. malosses 4 tsp. If sour milk and soda are to be used in place of sweet milk and baking pow­ der in a baking powder biscuit recipe the following rules should be observed: 1. Allow the same amount of milk. (It may require slightly more if very thick.) 2. Allow½ tsp. soda to each cup of very sour milk. This is equivalent to 2 tsp. of baking powder. 3. Add baking powder to total the same as the original quantity. Note: In each measure of baking powder ½ is cream of tarter, ¼ is soda and ¼ is flour or corn starch. Example: 2 tsp. baking powder equals 1 tsp. cream of tarter, ½ tsp. soda and ½ tsp. flour. BAKING POWDER BISCUITS 2 c. flour 2 to 4 tbsp. fat 5 tsp. baking powder ¾ to 1 c. water or milk 1 tsp. salt EMERGENCY BISCUITS l½ c. flour 3 tbsp. fat 3½ tsp. baking powder ½ c. milk ¾ tsp. salt ½ c. water Follow directions for baking powder biscuits, but add all of the liquid. Drop by spoonfuls into greased gem pans and bake in hot oven 15 minutes. Card 3 SOUR MILK BISCUITS In the preceding recipe subutitlite ¾ c. sour milk or butter milk and use¾ tsp. soda and 2 tsp. baking powder. The milk must be very sour. Follow gen­ eral directions. CHEESE BISCUITS Add 1 cup grated or finely choppecl oheese to standard recipe after the fat is cut in. DATE BISCUITS Add 1 cup finely chopped dates to standard recipe after the fat is cut in. ORANGE BISCUITS Make standard biscuits, cut and place on baking sheet. Prepare strained or­ ange juice. Break lumps of wgar in half and drop each piece separately into or0 ange juice. Let stand only until juice has permeated the sugar. Remove and press a lump of sugar into th~ t9p of each biscuit. FRUIT WHIRLS Make Baking Powder Hiscuit dough. Roll to ¼ inch thickness. Sprcud wit.h v rv sofL or 111dtecl bL1tte1. Sprinkle over 3 tbsp. sugar and J:1 tsp. ci11namon mixed togellwr. Then sprinkle over 1:: c. cut raisin·. Square the corners. I oll like a jelly roll and cut off pieces ¾ inch thick. Shape into rounds and place on a greased tin or in muflin tjn~- and bake· in hot oven 15 minutes. Currants may be used in place of raisins:' · · . NUT BREA'D I 3 c. Graham or whole wheat flour 2 tsp. salt 1 c. whlte.' flour , 2 c. milk 1 c. sugar (may be omitted) ·. ' 1 c. chopped walnuts 6 tsp. baking powder 1 egg · Mix and sift dry ingredients and add nuts. Beaf egg until light and add milk, then add this to dry i11greMUFFINS

Sift flour and measure. Mix and sift dry ingredients, Beatfnd add milk to it. Add liquid to dry ingredients and mix thoroly. Stir in the melted fat. Bake in greased gem pans 25 minutes in hot oven. If iron pans are used they must be previously heated. If raisins or dates are added a part of the flour should be mixed with them. ONE EGG MUFFINS 3½ c. flour 3 tbsp. sugar 6 tsp. baking powder i;'4c. milk 1 tsp. salt 1 egg 3 tbsp. fat Follow general rules for mixing. TWIN MOUNTAIN MUFFINS ¼ c. butter 6 tsp. baking· powder ¼ c. sugar 2 c. flour ½tsp.salt 1 egg 1 c. milk Fol1owdirections for butter cake. RICE MUFFINS 2¼c. flour 1 c. milk ¾ c. hot cooked rice 1 egg 5 tsp. _bakingpowder , 2 tbsp. butter 2 tbsp. sugar , ½ tsp. salt Add half the 'milk to cooked rice. Follow general rules for mixing. ~ATMEAL MUFFINS I I . 1 c. cooked oatmeal ½ .tsp. salt · ; 1½ c. flour ½ c. mi lk 2 tbsp. sugar 1 egg· 4 tsp. baking powder 2 tbsp. butter Mix and bake as Rice Muffins. OATMEAL MUFFINS II 2 c. dry oatmeal 2 tsp. baking powder 2½ c. buttermilk or sour nmilik 1 tsp. soda 2½ c. flour ½ c. sugar 4 tbsp. fat :htsp .. salt 2 eggs Put the oatmeal to soak over night in the buttermilk or sour milk. In the morning add the dry ingredients si:f!tedtogether, the well beaten eggs and last­ ly the melted fat. Bake 35 to 40 minutes. Card 4

RYE MUFFINS 1¼ c. rye flour ¼ c. molasses 1¼ c. flour I¼ c. milk 4 tsp. baking powder 1 egg 1 tsp. salt 1 tbsp. butter ¾ c. raisins may be added Follow general rules for muffins. CORN MEAL MUFFINS ½ c. corn meal 1 tbsp. butter 1 c. flour ½ tsp. salt 3 tsp. baking powder ¾ c. milk 1 tbsp. sugar 1 egg Follow general rules for muffins. ½ c. raisins or dates may be added. GRAHAM MUFFINS 1¼ c. graham flour ½ c. molasses 1 c. flour ¾tsp.soda 1 c. sour milk 1 tsp. salt 2 tbsp. butter Mix and sift dry ingredients; add milk to molasses, combine mixtures, then add butter. ½ c. raisins or dates may be added. BOSTON BROWN BREAD ½ c. rye meal 1 c. sour milk or ½ c. corn meal ;It t I _, .. ½ c. graham flour . ½ c. sweet milk or water 1 ( and 1;t;, .'. :p. soda 1½ tsp. cream of tarter ½ tsp. salt % c. mo:!asses Mix and sift dry ingredients. Add milk and molasses and stir until well mixed. Turn into a well greased mould and steam about 3 hours. Grease inside of cov­ er. Do not fill mould more than two-thirds full. A melon mould or baking pow­ der cans make attractive loaves. For steaming, place mould on a trivet in a kettle containing boiling water. Water may come half way up around the mold. Cover kettle closely and steam, adding boiling water as needed. Card 5

CAKES

There are two main types of cakes, those with fat and those without. The former are often called butter cakes as this fat was most gen er ally used before Crisco, Snowdrift and the oils were manufactured. Those cakes without fat are called sponge cakes and include the yellow sponges and the angel cakes. TO MIX BUTTER CAKES Cream the fat until very soft, then add sugar slowly creaming it thoroughly. Add the well beaten egg. Sift together the flnur, (which has been sifted before measuring) baking powder and salt. Add the dry ingredients and liquid to the first mixture alternately. Add the flavoring and beat until well blended. Pour into a well greased tin. If spices are used they should be sifted with the other dry ingredients. When dried fruit is used it should b~ picked over and washed, then slightly dried. In order to prevent the fruit from sett ling it should have some of the flour called for, sprinkled over it. The fruit is added after the cake has had its final beating. lf chocolate is used it should be melted over water and should have mixed with it two tablespoons of boiling water for each square of chocolate. This pre­ vents the cake from being dry. TO MIX SPONGE CAKES Separate the eggs and beat whites until stiff enough to hold their shape. Beat yolks until light and lemon colored. Add flavoring. Add sugar slowly beat­ ing well. Sift the flour and measure and then sift with the salt. Add a part of the stiffly beaten whites to the first mixture then a part of the flour, folding both in with a light motion. Continue until all are added. Pour into an ungreas­ ed pan and bake in a slow oven. If milk or water is used, it and the flour are added alternately to the yolk and sugar mixture and the whites are folded in last. NEVER BEAT a sponge cake after the whites are added. Card 5

BAKING The baking of the cake is even more important than the mixing. The pan should be placed near the middle of the oven to insure an even heat and and should not be moved until it has risen its full height and is fairly well "set". Care should be used not to bang the oven door during the first part of the baking or the cake may fall. If the oven is too hot a crust forms on the cake before it has fully risen and the batter will break through making a rough surface. If the oven is too cool the cake will rise and run over the sides of the pan before it is baked suf­ ficiently to hold its shape. TESTING THE OVEN. The surest way is to use an oven thermometer,which is plac­ ed in the oven where the cake is to be placed. Thermometers in the oven door are not reliable. · Another method is by using a piece of WHITE paper. This is placed where the cake will be placed. If it turns a VERY light brown in - 1½ to 2 minutes the oven is hot 2½ to 3 minutes the oven is moderate 3½ to 4 minutes the oven is cool. OVEN TEMPERATURES Paper test Thermometer Plain cake Layer and cup ...... 2 mins. 375 F. Loaf ...... 2½ mins. 250 F. Spice,fruit, ginger and chocoalate cake Layer ...... 2½ mins. 350 F. Loaf ...... 3 mins. 325 F. Sponge cake Layer ...... 2½ mins. 350 F. Loaf...... 3 mins. 325 F. TESTS FOR BAKING CAKES. The cake will shrink from the sides of the pan. Touch the cake lightly in the center with the tip of the finger and if it springs back the cake is done. If a definite finger print is left it is not done. A slender tooth pick or fine steel knitting needle may be put into the center of the cake ana if it comes out without being Rticky the cake is done. Time for Baking - In gem pans, 20 to 25 minutes In layer pans, 25 to 30 minutes Medium loaf, 45 mins. to 1 hour Large loaf, 1 to l¾ hours. Before Baking Cookies - bake a test cookie - add more flour if necessary. Card 6

PLAIN CAKE ¾ c. fat 3 tsp. baking powder 1 c. sugar 1 tsp. salt 1 egg ¾ c. milk 2 c. flour 1 tsp. vanilla Follow directions for butter cake. VARIATIONS Currant cake ...... Add½ c. washed, dried and floured currants. Date cake ...... Add ½ c. washed, chopped and floured dates. Spice cake ...... Add 1 tsp. cinnamon and ½ tsp. cloves. Nut cake ...... Add½ c. chopped nuts. Chocolate cake ...... Add 2 squares melted chocolate mixed with 4 tbsp. of boiling water. NO EGG SPICE CAKE 1 c. sour milk ½tsp.salt 2 c. sugar ½ tsp. cloves 2 tbsp. fat ½ tsp. ginger 1 tsp. soda ½tsp.cinnamon 2½ c. flour 1 c. raisins Follow directions for butter cake. Bake about 45 minutes. FEATHER CAKE 1 c. sugar ½ tsp. salt 1 c. milk 1 egg 2 c. flour 3 tbsp. butter 4 tsp. baking powder 1 tsp. vanilla Follow directions for butter cake. Bake in layers or loaf. DOMECON CAKE 2 oz. grated chocolate ¾ tsp. soda mixed with ¾ c. fat ¾ c. sour milk ½ c. boiling water 1 egg 1 c. flour 1 c. sugar Mix ingredients in order given. Bake in 2 layer tins in moderate oven. Put together with a chocolate cream filling and cover with white mountain frosting. CHOCOLATE CREAM FILLING 7 tbsp. sugar 1 c. scalded milk 3 tbsp. flour 1 oz. chocolate one-sixteenth tsp. salt 1 egg yolk ½ tsp. vanilla Mix dry ingredients and add a little of the cold milk. Scald the milk with chocolate. Add cold mixture to this and cook over water until it thickens, stir­ ring constantly. Add beaten egg yolk and stir. Cool and add flavoring. Card 6 CREAM ALMOND CAKE ½ c. fat 4 tsp. baking powder 1 c. sugar ½ c. milk or water 2 c. flour 4 egg whites ½ tsp. almond flavoring Follow directions for butter cake. Bake in layers or loaf. ¾ c. finely chopped nut meats may be added. APPLE SAUCE CAKE 1 c. sugar 1 c. raisins 1. c thick apple sauce 1 tsp. soda ½ c. fat 1 tsp. cinnamon 1½ c. flour ½ tsp. cloves ½tsp.salt Follow directions for butter cake. Add apple sauce to creamed fat and sugar. HOT WATER GINGERBREAD 1 c. molasses 1 tsp. soda ½ c. boiling water 1½ tsp. ginger 2¼ c. flour 4 tbsp. melted fat ½ tsp. sal~ Melt fat in boiling water. Add molas3es to water and fat. Mix and sift dry in­ gredients. Add liquids to dry ingredients. Beat thoroughly. Pour into greased shallow pan. Bake 30 rr,inutes in a mcderate oven (360 to 3R0F.) SOUR MILK GINGERBREAD 1 c. flour 2 tbsp. melted fat 1 tsp. soda ½ c. molasses ¼tsp.salt ½ c. sour milk 1 tsp. ginger Sift together the flour, soda, salt and ginger. Mix together the molasses, sour milk and melted fat. Add the liquids to the dry mixture and beat well. P, ur into a greased shallow pan. Bake 25 minutes. CCTTAGE PUDDING ¼ c. fat 1 c. milk ¾ c. sugar 2¼ c. flour 1 egg 4 tsp. baking powder ½ tsp. salt Follow directions for cake. Bake in gem pans or layer cake tins. Serve hot with lemon or chocolate sauce.