Favorite Recipes

favorite Recipes Of Cexington fiou$ek*eper$ Compiled for the Benefit of the C H IL D R E N ’S CLINIC LEXINGTON, VIRGINIA I Mrs. Edith Harris Phone 730 | | THE VOGUE BEAUTY SHOP | IN ROBERT E. LEE HOTEL OPEN EVENINGS BY APPOINTMENT im illllllllllltU tH H IIIIIilltttlllllllllllllllllllllim illllllllllllllllllllllllllllltlllll'IIIIIIIIIIIIIIIIH H IIIIIIIIIIIIIIIU H ItllllH IIItllllllll^ For Service, Always Visit The Big, Wide Open Sinclair Super Service Station 214 South Main Street Distributors of H. C. with Ethyl and the Stepped Up 70% Straight Gas OILS That Can’t be Surpassed—treat your car good, too M. E. NICELY, Proprietor & Ice Cream With The Flavor The Best We Can Get ..... Different From Others CLOVER BRAND MADE BY THE CLOVER CREAMERY COMPANY OF ROANOKE We Deliver When You Want It In ^4 Pint, Pint, Quart, and Half Gallon Containers Phone 41 RICE’S DRUG STORE FOREWORD A GOOD cook-book needs neither introduction nor apology, and it is the hope of the compilers that this one may qualify as such within its modest limita tions. It does not, of course, undertake to be a com plete compendium of cookery, nor has it been possible to secure and include contributions from all the excel lent housekeepers in Lexington; but it is the wish of its sponsors that it may be found a worth-while con tribution to the cause of good housekeeping, as well as a means of assistance to the cause which inspired its publication. T he Children’s Clinic, Lexington, Va. CONTENTS Soups .............................. ........................... 3 Breads ........................... ........................... 9 Vegetables ..................... ............................24 Chicken, Fish and Meats. ......................... 28 Salads and Dressings ............................32 Desserts ......................... ............................40 Pastries........................... ............................47 Frozen Desserts............. ............................49 Cakes ............................... ............................51 Small Cakes and Cookies ............................54 Pickles and Beverages . .. ............................59 Icings ............................... ............................58 Weights and Measures . Inside Back Cover SOUPS VEGETABLE SOUP Have butcher crush bone in a beef soup bone with quite a good deal of beef on it. Pour one-half gallon of cold water on this and let stand for hour or more. Then put on back of stove and let simmer, never boil. In the meantime, cook in a separate kettle for a long time 3 quarts of water with one turnip, 2 green peppers, a stalk of celery, hand full of spinach, 3 potatoes, 2 onions, several small cabbage leaves, fresh okra (or one-half can of okra), several carrots. This should boil, but not hard, until quite soft. Then strain through colander, and pressing some what, this should make one-half gallon of rather thick vegetable juice. Add to beef broth with one can of Campbell's tomato soup, salt and pepper and either red pepper or a little Tabasco to taste. After all is well heated on back of stove, it is ready to serve. —Mrs. H unter P endleton. OYSTER SOUP Heat in double boiler, part of green pepper, one piece of mace, little celery, then add quart of scalded milk, thickened with 4 tablespoons of butter and 1 of flour, salt and black pepper. Strain and add one pint of oysters ground in meat chopper to hot milk, and serve when oysters are done, which should take not more than five minutes. One pint of cream and one pint of milk may be used instead of butter and flour and quart of milk. —M rs. H unter P endleton. CLEAR SOUP 1 large can of tomatoes 2 bay leaves 3 cans Campbell's bouillon 2 or three pieces of celery Several cloves 1 green pepper Salt and red pepper to taste Let this simmer slightly 2 or 3 hours, strain and serve hot. De licious in summer when jellied and served very cold. —Mrs. W alter E lcock. POTATO SOUP 3 medium size potatoes 2 medium size onions Cook in strong salt water. When soft put through ricer and add to 1 pint of scalded milk. Add 1 tablespoon of butter, and salt and pepper to taste. —M rs. N orman B urgess. 3 0---- 0 A 50 Foot Elm being moved with a 15-ton ball of earth by modern equipment o---- o LANDSCAPE SERVICE i Trees up to 60 feet in height and all sizes of Boxwood moved E I by modern methods. Plans drawn free of charge when I furnish \ I materials. All work guaranteed. \ JAMES C. BRAND i Box 242, Waynesboro, Va. | | WITH TITUS NURSERY l$£iiimiiiiiiimiiiiiiiiiiiiiiiiiiiiiiiiiiiiimniiiiiiinniiniiiiininiiiiiiiniiiinniiiiiiiiniiiiininiinniiininnnnniinnnnnnnnin3§£ ^inininiiiiiiiiiiintniiiinininniiniiinniniiinnnnnniinnniiinnninniinnniinniiiiiiiiinninniiniiiiniiniiiiininniiiinn^ i A good Cook Book shows the way to Satisfy one’s Hunger 1 | B U T | “ The City of Happiness is in the State of ” WHEN YOU INSURE WITH I WISE AND WADDELL, INC. I | INSURE AND BE SECURE 3§€iiiiiiiiiiiniiiiinninnniniinnnnnnnnnnnnnniiinnnnnnniinnnnnniiinnnnnniiiniinnnnnnnniiniiiniiinnnnniii3§£ ^■ iiniiiiiininn nn nn in iiin iiiiiiiiiiiiiiin iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiin niiiniiiniinn nn iiiiiniiiin iin iiin iiiiiiiiniiiH n iniinn ^ [ WEINBERG’S I FRIGIDAIRES I I A. B. C. WASHING MACHINES I SMOOTH-TOP and ORIOLE GAS STOVES I R. C. A. VICTOR and BOSCH RADIOS i R. C. A. and CUNNINGHAM TUBES .. 1 | WE TEST YOUR TUBES FREE—CALL US—PHONE 672 { I W E I N B E R G’S I 4 CREAM OF SPINACH SOUP Cook two quarts spinach until tender, using as little water as pos sible. Put through sieve. Make white sauce of 4 tablespoons butter, 4 of flour, and 2 cups milk. Add spinach and dilute with stock or water from the spinach until the consistency of cream. Season with salt and pepper. —Mrs. Stuart M oore. MOCK TURTLE SOUP Boil a beef shank thoroughly. Cut up jellied portion of the meat and add to stock. There should be about 3 quarts. Add: 1 dozen each of cloves and allspice 1 lemon sliced thin; seeds removed 2 eggs hardboiled and cut in dice 1 wine glass catsup Thicken with 1 cup flour browned and wet to a paste with some of the cold stock. Boil soup bone the day before with spice and salt to taste. —Mrs. N orman B urgess. BEAN SOUP 1 pound of navy beans or black-eyed peas. Parboil in 1 quart of water with 1 level teaspoon soda about 5 minutes. Drain. Add 2 quarts of water, 1 small onion, 4 tablespoons celery leaves, 1 tablespoon salt. Boil until beans are very soft, strain through colander. Add 1 quart whole milk, 2 tablespoons butter, salt and pepper to taste. If made with black-eyed peas, the soup should be served with thin slices of lemon. —M rs. E dward Steidtm ann. CREAM SOUP 3 heads of celery 3 tablespoons butter 1 quart water 3 tablespoons flour 1 quart milk \y 2 teaspoons salt Dash of pepper Take the celery, wash and cut into small pieces. Cover with water and cook slowly for half an hour. Press through a colander, using just as much of the celery as possible. Put this in a double boiler with the milk. Rub together the flour and butter, add to the soup and cook until smooth and thick. Add salt and pepper. —F rom Queens in the Kitchen. 5 ^igiiiiiiiiiiiiiiiiiiiiiiiiiiaimiiiiiiiiimiiiiiiimmimmiiiiiimiiiiiiiiiiiiiiiiiiiiiiimiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiM M iiiiiiiiiiii^ f WHERE the CHARM of the OLD SOUTH ABOUNDS j i Built in 1790 | I FOREST TAVERN | Two Miles South of Natural Bridge, Va., U. S. Route 11 ! FURNISHED IN RARE ANTIQUES | DELICIOUS MEALS DELIGHTFUL ROOMS j 3§£iiiiiiiiiiiiiiiiiiimiiiiiimiiiiiiiiiiiiiiiiiiiiiiiiiiiiM iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiimiiiiiiiiiimiiiiiiiiiiiiiiiiiii3§£ £g£iiiiiiiiiiiiiiiiiiiiiiiiiimiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiimiiimiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiimiiiiiiiiiiiiiiiiiiiiimiimi£§£ | MAPLE GROVE DAIRY I i consists of a nice herd of Jersey and Guernsey cows. They \ are blood and tubercular tested. Our equipment is all electric, which includes a milker, cooler, filler, and bottle washer. If you are in need of a good grade = of milk, call phone number 681. E. S. NUCKOLS, Proprietor 3§€iiiiiiiiiiiiiimiiiiiiiiiiiHiiiiiiiiiiiiiiiiiiiiMiiiiiiiiiiniiiiimiimiiiiiiiniiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiimiiiiii3§£ 1111111111111111 ■ 11 ■ 1111111111111 ■ 1111 ■ 111 ■ i ■ 1111 ■ i ■ ■ 1111111111 ■ 111111111 ■ i ■ 1111111111 ■ i ■ 1111 ■ 1111111111111111 ■ 11 ■ 111111111111111111111 ■ 11 ■ 111111 ■ 111111111 | FIRST NATIONAL BANK I { LEXINGTON :: VIRGINIA | OFFERS | HIGH GRADE BANKING and TRUST SERVICE and SOLICITS YOUR PATRONAGE = B. E. V aug h a n , President T. B. S hackford, Vice-President = = F rank M oore, Vice-President L eslie W. P ultz, Cashier 11111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111.........i n M11 £|£lllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllltlllllllllllllllllllllllilllllllll£A£ I HARPER & AGNOR, INC. I FUEL FERTILIZER GRAIN and SEED 6 CREAM OF ASPARAGUS SOUP Cut off tips from a medium sized can of asparagus. These are to be added to the soup when served. Scald a pint of milk with the rest of the asparagus in a double boiler. When well scalded (never boiled), re move from stove and strain, pressing as much asparagus through colander as possible. Put back in double boiler, add 1 tablespoon butter and 1 tablespoon flour with a little milk, salt and pepper to taste, and a little Worcestershire if desired. When thick, add tips and serve very hot. —A lice B eale (cook). CHESTNUT SOUP Shell

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