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
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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 ofHappiness is in the State of ” WHEN YOU INSURE WITH I WISE AND WADDELL, INC. I | INSURE AND BE SECURE
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^■ 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
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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
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£|£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 and blanch 1 pound of chestnuts. Cut a handful of celery, a good size slice of onion, 1 bay leaf, a little parsley. Add to the chestnuts and cover with a quart of boiling water. Boil slowly for 30 minutes, or until chestnuts are tender. Run through a sieve. Return to the kettle, add 1 pint of milk, bring to a boil, and thicken with a little flour and but ter; salt and pepper to taste. If lumpy, run through sieve again. Serve very hot with or without whipped cream. —M rs. George B arton.
CARROT SOUP Boil 1 good size bunch of carrots until tender, saving the water they are boiled in, which should be about a cupful. Put carrots through a sieve, return to the saucepan with the water, add a pint of hot milk or pint of milk and ] /i pint of stock. Thicken with a little flour and butter. Season with onion salt or celery salt and pepper. Serve with or without whipped cream. —Mrs. George Barton.
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If you want to keep up with what is going on § in Lexington and Rockbridge, subscribe to the § ROCKBRIDGE COUNTY NEWS #1.50 a Year Covers Rockbridge Like a Blanket \
complete job printing department
7 iitiiiiiii*iiiiiiiiiiiiiii*iitiiiiiiiiitiiiiiiiiiiiiiiiiiitiiiiiiiitiiiiiiiiiiiiiiiii«ii>iiiiiiiiiiiitaii*iiiitaiiiiii«*iii(iiiii(iiitiiiaiai«iiiiii***iin Myers Hardware Company, Inc.
RELIABLE a n d DEPENDABLE I
Service . . . Since . . . 1865
McCrum’s Creamery Butter
“THE BEST MONEY CAN BUY”
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THIS SPACE CONTRIBUTED
1 BY i | THE PEOPLES NATIONAL BANK |
I OF I
I LEXINGTON I
8 BREADS POTATO ICE BOX ROLLS 1 cake compressed yeast \ l/ 2 tsp. salt \ y 2 cups lukewarm water 1 cup mashed potatoes 2/3 cup shortening 2 eggs 2/3 cup sugar 7 1/2 cups sifted flour Crumble the yeast into a cup and add y 2 cup of the lukewarm water. Cream the shortening, sugar and salt, and blend in the mashed potatoes. Add the well beaten eggs and the yeast mixture. Sift the flour once be fore measuring. Add half the flour with the remaining lukewarm water to the mixture and beat well. Mix in the remaining flour with the hands. Knead in bowl until dough becomes smooth. Let dough rise in greased bowl in warm place until double in bulk. Punch down, cover tightly and place in ice box. Use as desired, forming dough into rolls. Let rolls rise to double in bulk and bake in moderately (425 degrees) hot oven. These will keep about a week in electric refrigerator. —Mrs. Stuart Moore. QUICK ROLLS 4 cups flour 1 yeast cake in y 2 cup cold water (dissolved) Scant cup sweet milk scalded, add little water to cool Scant y 2 cup sugar Lard larger than an egg. 1 tsp. salt Combine, then add flour to right consistency. After kneading well make immediately into rolls and let rise 2y 2 hours. —M rs. E arl D eaver. ICE BOX MUFFINS 1 cup lard 2 yeast cakes 1 cup boiling water 1 cup cold water Y\ cup sugar 1 teaspoon salt Cream lard and sugar and add 2 eggs boiling water. Cool. 6 cups unsifted flour When first mixture is cool add yeast cakes dissolved in cold water; then eggs beaten stiffly. Add flour and salt through sifter. Place in ice box over night or until ready to use. Fill muffin tins and let rise 2 hours before baking. Bake 20 minutes in hot oven. —Miss Margaret W ilson. 9 Adair-Hutton, Inc.
“Serving the Public over Half ”
LEXINGTON VIRGINIA
Boley’s Book Store
^nnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnni ...... n n n n i...... nnnnnnnnnnn^ Page’s Meat Market | J. J. Phalen, Prop.
FISH and OYSTERS in SEASON
| Phones . . . 126 and 426 |
^nnnnninnnnniniiiinnnnniiinnniinnniiininnn ...... n n n n i ...... n n n n n i ...... n n n n i ...... n n n n i ...... n n n n n i ^ 10 ICE BOX ROLLS 1 cake compressed yeast 1 egg Y* cup sugar 7 cups sifted flour 1 tsp. salt 3 tsp. shortening 2 cups water (slightly cooler than lukewarm) Crumble yeast into a bowl and add sugar, salt and water. Add well beaten egg. Sift flour once before measuring. Add half of the flour and beat well. Add melted shortening and mix in remainder of the flour with the hands. Let rise to double its bulk, punch down, cover tightly and place in ice box. Use as desired. For making rolls, remove desired amount of dough, shape into rolls, let rise to double the bulk and bake in a hot oven (425 degrees) for 20 minutes. These rolls keep longer (about ten days) than the potato rolls above. —M rs. Stuart Moore. ENGLISH MUFFINS 1 tsp. salt 1 cup hot water 1 tbsp. sugar 1 cup scalded milk 1 tbsp. lard 1 cake compressed yeast 1 tbsp. butter 4 cups sifted flour Add salt, sugar, lard and butter to hot water and milk. Cool until lukewarm. Add yeast, which has been dissolved in 2 tablespoonfuls luke warm water. Sift flour once before measuring. Stir flour into yeast mix ture and let rise until sponge falls back, about 1 Y± hours. Grease large sized muffin tins, fill half full, and let rise to top of pans. Bake Y 2 hour in moderate oven (350 degrees). These are better baked, allowed to cool, split, toasted and buttered. They are not the true English muffins but delicious for afternoon tea. —M rs. Stuart Moore. SODA BISCUIT 1 pint sour milk 1 large spoon lard 1 scant tsp. of soda 1 quart flour 1 heaping tsp. baking powder 1 tsp. salt Sift soda and baking powder with flour; put in lard and work with a spoon; put in milk using more flour, if necessary, to make dough stiff enough. Roll out thin, and cut. Bake in a moderate oven. Half this quantity will do for a small family. —F rom Queens in the Kitchen.
11 2|giiiiimiiiiiiiiiiimiimiiMiiiiiiiiiiiiiiiiiiiiiiiHiiiiiMiiiiiiiiiiiiiiiiiiiHiiii*iimmiiiiiiiiiiiiiiiiiiiiiiiiimiiiiiiiiiHiiiiiiiiiiiiiiitiiii^g 1 GENERAL GARAGE j A-A-A PONTIAC SALES a n d SERVICE | Phone 532 I RAPP MOTOR CO., INC. |
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^IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIMIIIIIIIIIIIIIIIIIIIIIIIIIIMIIIIIIII^ = You are Invited to Call and See Our New9 Complete Line I I OF \ ! BIRTHDAY CARDS------XMAS CARDS [ | and Cards for Every Occasion | HAMRIC & SMITH JEWELERS
Rockbridge National Bank
12 RISEN MUFFINS 1 qt. flour (about 4^2 cups) 2 eggs Y i cup butter and lard mixed 1 tsp. salt 2 heaping tbsp. sugar 1 pint milk y \ cake compressed yeast dissolved in little warm water. Cream butter and lard, mix in sugar, salt and yeast. Then mix al ternately flour and milk, keeping even consistency, putting in enough flour to make a stiff batter. Give a good beating and lastly stir in eggs which have been well beaten. Set to rise in bowl keeping warm. When it has well doubled itself, stir down smoothly and put in muffin pans to rise. Bake in hot over (400 degrees) for 15 or 20 minutes. If made as late as 1 o'clock for supper, it is well to use whole cake of yeast. —Mrs. L ouie M oore.
SALLY LUNN 2 eggs 3 tablespoons sugar y .2 pint milk,scalded 2 tablespoons melted butter Y z teaspoonsalt 1/3 yeast cake Flour to make a stiff batter Beat eggs, add milk when lukewarm, salt, sugar, melted butter, yeast cake dissolved in a little of the lukewarm milk. Beat this well and add enough sifted flour to make a stiff batter. Let rise until double in bulk, beat down and put in buttered Sally Lunn pan. Let rise until double and bake 40 minutes in a hot oven (425 degrees). —Mrs. John T ownes.
BRAN MUFFINS 1 cup bran 1 tablespoon of sugar Y* cup whole wheat flour or 1 egg Y* cup of white flour 1 cup sour milk Y i teaspoon of salt Y z teaspoon soda 1 tablespoon shortening 1 teaspoon baking powder Cream shortening and sugar together, add the egg. Mix and sift flour, soda, baking powder, and salt. To the creamed mixture add the bran, then the milk, alternately with the sifted dry ingredients. Put into greased muffin tins and bake in a moderate oven (375 degrees) for 20 minutes. If sweet milk is used omit the soda and use 3 teaspoons of baking powder. Raisins or dates may be added if desired. —Susie M orrison (cook)
13 £§giiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiini£gg FRANK A. DUNN | Phone 251 155 So. Main St. |
DETROIT JEWEL and MAGIC CHEF j GAS RANGES
GAS BOILERS and WATER HEATERS | “ If It Burns Gas, I Have It” |
1 PHILCO R A D IO S ...... MAJESTIC RADIOS I
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WHERE ECONOMY RULES
THE BEST IN FOOD
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CURB SERVICE
3&IMIIIIIIIIH...... M ini...... iitiiiiiiiiiiiiiiin3& 14 DROP BISCUIT 2 cups of flour 2 tsp. baking powder 1 tsp. salt 2 tbsp. butter Milk to make dough soft enough to drop from spoon, about Y\ cup Mix, and drop by small spoonfuls and bake in hot oven 12 minutes. These may be varied by putting a small bit of butter in center of each and sprinkling with cinnamon and sugar for afternoon tea, or by ad ding a cup of grated cheese. If the cheese is added, 1 more teaspoon of baking powder should be used. —Mrs. Stuart M oore. QUICK MUFFINS 2 eggs Y i cup butter and lard mixed 4 heaping cups sifted flour 1 pint sweet milk 1 level teaspoon salt 2 heaping teaspoons baking powder Beat egg separately, and stir into them your salt and sugar. Beat in lard and butter till smooth, and add flour and milk alternately till all is in. Beat well before stirring in your baking powder. Bake quickly in hot oven. —Mrs. Louie Moore. CREAM SCONES 2 cups flour 2 tablespoons butter 2 teaspoons baking powder 2 eggs % teaspoon salt 1/3 cup cream Sift dry materials together; work in the butter with the fingers; beat eggs well and add to the cream. Stir this into the dry materials and butter. Roll out Y inch thick, cut in diamond shape or with biscuit cutter, brush over with white of egg, slightly beaten, sprinkle with pow dered sugar. Bake ten minutes in hot oven. —F rom a Staunton Cook Book. NUT BREAD 1 cup sugar 2 teaspoons baking powder 1 teaspoon salt 3 cups flour 1 cup chopped nuts Mix and add 1 cup milk and 1 egg slightly beaten. Bake in three one-pound greased baking powder cans (about full) with top on in a moderate oven from to % hour. —Mrs. E arl D eaver. 15 GIFT AND ART SHOP
ROBERT E. LEE HOTEL
Lexington Virginia
SUNNYSIDE DAIRY FARM
MILK AND CREAM
From Tested Guernsey Herd
| Wayland-Gorrell Drug Co. |
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^gmmmmmmmmmimmmmimmmmmmimmmmiimmmmiiimmmmimmmmmmmmmiiimmmmmmmm^ | Huger-Davidson-Sale Co. | ! WHOLESALE GROCERS [ Lexington—Staunton— Buena Vista, Va. I
W h o lesa le D istributors of PLEE-ZING P ro ducts
16 REGULAR BOSTON BROWN BREAD 3 cups Graham flour 1 teaspoon soda 1 cup corn meal y 2 teaspoon baking powder 1 cup black molasses y 2 teaspoon salt 1 cup sour milk 1 cup raisins This quantity fills four one-pound baking powder cans or two coffee cans. Steam 2, or 2*4 hours, and bake from 10 to 20 minutes. —Miss H ope Stuart.
BATTER BREAD 2 cups milk scalded 1 teaspoon salt 2 teaspoons baking powder 3 eggs beaten together y cup corn meal 1 tablespoon butter Put salt and butter in milk while scalding. Sift corn meal and baking powder into milk as soon as removed from stove and stir well. Beat eggs in. Bake in buttered baking dish in moderate oven 25 minutes. Serve immediately. —Mrs. F orest F letci-ier.
CORN CAKES 2 cups corn meal 1 teaspoon salt 1 kitchen spoon of flour 2 teaspoons baking powder 2 eggs Enough milk to make thin batter Beat eggs, add meal and flour and milk. A teaspoon of melted butter or lard may be added, then salt and baking powder last. Bake on hot griddle. —R achel W ise (Cook)
BUCKWHEAT CAKES (Delicious) 1 pint of buckwheat flour y 2 yeast cake dissolved in a cup of lukewarm water. When yeast cake is dissolved in water, add another cup of lukewarm water and beat well into buckwheat flour. Let rise over night or for several hours, and when ready to bake beat down and add 1 tablespoon of molasses and 1 tablespoon of sugar and 1 teaspoon salt. Bake on hot griddle. If these are for supper, make them about noon. —A n n a R eynolds (cook)
17 OAK HILL DAIRY
Grade A Raw Milk Grade A Pasteurized Milk Cultured Butter Milk DELIVERED TWICE DAILY
Phone 320 C. W. CRIST Lexington, Va.
...... immmmmmmim...... I...... mi...... Ill...... Iiiimmii...... mmmmmi^g | IRWIN & CO., INC. | “The Dependable Store99 \ § Ready-to-Wear Dry Goods Notions Hosiery Gloves i A HIGH GRADE GROCERY DEPARTMENT FEATURING I Battle Creek Health Foods I | Phones 123 and 59 Lexington, Va. |
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^lllllllllllllllll...... Illlllllllll...... Illllllllllll...... Illlllllllllll...... IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIMIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII^ Virginia Public Service Co. LIGHT .... HEAT .... POWER
i G. E. Hot Point------Hot Water Heater------Kelvinator I Electric Ranges Electric Refrigerators \ I Small Appliances \
$§£imimmmmm,mim,,mmm,i,,,,mm,miimmmmmmmmmmmmmmmmmm,mm|mmmmmmmmmmmim$§$ 18 CORN PONES 1 pint corn meal 1 teaspoon baking powder y 2 teaspoon salt 1 tablespoon lard Enough milk to make a stiff batter. Form into pones with hands or use more milk and drop from end of spoon. Bake on greased pan in hot oven until brown, about y 2 hour. -—R achel W ise (cook)
WAFFLES (For Electric Irons) 4 cups of flour 4 eggs 1 teaspoon of salt 4 tablespoons of melted butter 3 or 4 cups of sweet milk 4 teaspoons of baking powder Sift flour and salt together and add milk. The batter should be as stiff as heavy cream that will pour easily. Add yolks of eggs, melted butter, and beat long and very light with egg beater. Just before cooking add well beaten whites of eggs and baking powder. Half this quantity is enough for an average size family. —Mrs. Hunter Pendleton.
WAFFLES V /2 cups flour 1 teaspoon sugar y 2 teaspoon salt . 1 egg, well beaten 3 teaspoons baking powder 1 cup milk 3 tablespoons melted butter Mix and sift dry ingredients; add egg, milk and shortening and beat well. Cook on old-fashioned waffle irons. A delicious and economical recipe. This amount will fill the waffle irons about 3 times. —M rs. S. M. M illner.
COFFEE CAKE 2 eggs 1 tablespoon butter 1 cup sugar 2 scant cups flour y 2 CUp milk A little salt and vanilla \ y 2 teaspoons baking powder Put milk on to boil, add butter, beat eggs very light, add sugar and salt, beat very light. Then add hot milk and flour, measured after sifting. Last baking powder. Sprinkle over top ground almonds, little sugar and cinnamon mixed. Bake in hot oven (375 degrees) for about 40 minutes. —M rs. E dward Steidtm ann.
19 M. S. McCoy Lexington Virginia
FANCY FRUITS and VEGETABLES
IMPORTED and DOMESTIC GROCERIES
HOME DRESSED and WESTERN MEATS
OLD VIRGINIA CURED HAMS
^IIIIIIIIIIIIIIIIIIIIM IIIIIIIIIIIIIIIIIIIIIII||||||||||||||||||||||||||||||||||||||l||llllllllllllll|||||||lllllllllllllllllim illllll|ll|lllllllIIIHMI||^ f COMPLIMENTS OF I I J. A. COOK | (Successor to Davidson Bros.) I DEALER IN 1 COAL WOOD HAY GRAIN Farm Machinery { | Phone 80 :: :: :: Lexington, Va.
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The Dutch Inn
Lexington Virginia
2 0 WHOLE WHEAT ROLLS 3 cups white flour 1 yeast cake 2^2 cups whole wheat (unsifted) \ y 2 teaspoons salt Rounded tablespoon lard Sift dry ingredients and add yeast dissolved in ] /2 cup warm water. Work to soft dough, adding half milk and half water with lard dis solved in liquid. Let rise till double in bulk. Work into rolls and loaves. Let rise again until double and bake in slow oven. 2 loaves and 20 rolls. —Mrs. R obert Cooke. POPOVERS 2 eggs 1 cup flour 1 cup milk Y* teaspoon salt Beat eggs well. Stir in flour and milk alternately until all is used. Add salt. Beat thoroughly just before baking. Bake in hot oven 20 minutes in warm tins. The secret of popovers is to beat well, using egg beater, and bake in warm tins. —Mrs. George B rooke. BEATEN BISCUIT 4 cups unsifted flour 1 teaspoon sugar 1 good rounding tablespoon of 1 egg lard and butter mixed y 2 cup milk 1 teaspoon salt Rub into 3 cups of flour the shortening, salt, and sugar. Mix grad- ually with milk and egg. Roll the dough and sift into it 1/3 of the fourth cup of flour, fold and beat with rolling pin for 5 minutes. Repeat this until the flour is used. The dough should blister. Roll out and cut with biscuit cutter or make separately by hand. Stick each biscuit well with fork. The prongs should go nearly through the dough three times in the center. Bake in a medium oven; if too hot the biscuit will blister. —M rs. G. A. W ilson.
BREAD CRUMB CAKES Soak 1 cup of stale bread crumbs in y 2 cup of water 10 minutes. Add 1 cup of milk. Sift together % cup of flour, 4 teaspoons of baking powder and % teaspoon of salt. Add 2 beaten eggs and 4 tablespoons of melted shortening. Mix well and bake on slightly greased hot griddle. —M rs. George B arton.
21 COMPLIMENTS
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^IIIIIIIIIIIIIIMIIIIIMIIIIIIIIIIIIIIIIM||||||||||||||||||||l|||||||||||||||||||||||,,||,m ,|,,|,,| | m | | m | | m m | | M ,m||||||||||M|mm|||M||||||^ 22 POPOVERS 4 eggS 1 pint flour 1 quart milk J4 teaspoonful salt Beat the eggs separately. Stir the flour into the milk a little at a time to prevent lumping, add salt, then the egg yolks; last add the whites of eggs. Beat in lightly and bake 20 minutes in a hot oven. Do not put in any more flour than the rule; though it may seem too thin, it is just right. —Miss E thel R uffner. BREAD CRUMB MUFFINS Soak 2 cups stale bread crumbs in 2 cups of cold milk for 10 minutes. Add cup of flour into which 2 teaspoons of baking powder and ^ teaspoon of salt has been sifted. Add 2 well beaten eggs and 1 tablespoon of melted shortening. Mix well. Fill hot muffin tins 2/3 full. Bake in moderate oven about 20 or 25 minutes. —M rs. George Barton.
2 3 VEGETABLES BROCCOLI First remove all leaves and coarser lower part of the stem. Wash heads which will still be attached to 3 or 4 inches of stem. Put these in boiling salt water, being sure there is plenty of water to cover the heads. Leave kettle uncovered and boil not more than 20 minutes. Drain. Dot with butter and serve with Hollandaise sauce. —Mrs. S hirley H urt.
GREEN PEPPERS STUFFED WITH CORN Cut the corn off 6 medium ears. Add 1 tablespoonful of butter, salt and pepper to taste. Mix well. Parboil 9 medium sized green peppers and stuff with the corn mix ture. Cover lightly with fine bread crumbs, dot with butter and bake 30 minutes. —Mrs. F rank Gilliam.
STUFFED CABBAGE Scald and turn outside leaves back and cut out heart. Must be a nice, crisp, pointed cabbage. Fill with chopped fresh meat, veal, lamb, or tender beef, mixed with bread crumbs and well seasoned. Tie in a cloth and cook until tender. Serve with a white or brown sauce. —Mrs. George B rooke. BAKED TOMATOES Strain the juice off two large cans of tomatoes. To the tomatoes add one-fourth cup of sugar, salt and pepper to taste, and one-half a green pepper, a little onion, and several stalks of celery, all chopped fine. Mix and put in a baking dish, cover with fine bread crumbs and cook slowly for two or three hours with top on baking dish. When done, the tomatoes should be thick and somewhat sticky. —Mrs. Stuart Moore. FRENCH FRIED ONIONS Peel large Spanish or Bermuda onions, cut in one-fourth slices and separate into rings. Dip in milk, drain, dip in flour. Fry in deep fat, drain on brown paper, and sprinkle with salt. If the onion rings are allowed to soak in milk for an hour or two they lose practically all of the strong onion flavor. This is a matter of taste, but the rings are crisp and de licious either way. —M rs. N orman B urgess. 24 BROILED TOMATOES Take six large tomatoes, cut in thick slices, dip each slice in hour, and broil. When brown on one side, turn with a cake turner to keep them from breaking as much as possible. While the tomatoes are cook ing, prepare this dressing: y2 cup vinegar Pepper and salt y2 teaspoon mustard 1 tablespoon cream 1 tablespoon sugar 1 tablespoon butter Cream butter and mustard, and stir in the boiling vinegar. Add other ingredients while still hot and pour over tomatoes. —F rom Queens in the Kitchen.
BAKED EGG PLANT Cut egg plant in one-half inch slices and place in salt water under weight 1 hour. Drain and dip in egg and bread crumbs seasoned with celery salt and pepper. Put 2 tablespoons of shortening in dripping pan and place egg plant into it. Bake until golden brown, about one-half hour. —M rs. E dward Steidtm ann.
STUFFED EGG PLANT Select 2 medium sized egg plants and boil for 30 minutes. Cut halves crosswise and scoop out pulp within half inch of edge. Mash scooped out egg plant and mix with: 3 tablespoons of bread crumbs y& teaspoon of black pepper 2 tablespoons of chopped green 24 cupful of minced ham peppers 2 tablespoons of melted butter y> teaspoon of salt When all is mixed together, heap into egg plant shells, cover with bread crumbs and bake for 20 minutes. —M rs. F rancis Gaines.
CASSEROLE OF EGG PLANT 1 small onion 1 small can tomatoes 1 green pepper 1 medium size egg plant Cook onion in butter till transparent; add green pepper and tomato to the onion in the frying pan—a little water if necessary. Add diced egg plant, cover and cook slowly 45 minutes. —Mrs. M. W. P axton, Jr. 25 BAKED SPINACH 1 gallon of fresh spinach Cream sauce 4 eggs, hard cooked Cheese Wash the spinach and boil until it is about half cooked (about ten minutes), adding no water, as a sufficient amount will cling to it after washing. Drain, cut in sections or press through a colander and place in a baking dish, mixing three of the chopped eggs with the spinach. To make the sauce, melt 1 tablespoonful of butter, stir in 1 table spoonful of flour then add 1 cup of milk, stirring until the mixture is creamy. Pour this over the eggs and spinach in the baking dish. Chop the fourth egg fine and sprinkle it over the top, also grated cheese if de sired. Bake in moderate oven about 20 minutes.
SPINACH SUPREME Line a baking dish with slices of bacon, fill with cooked, chopped, seasoned spinach mixed with bread crumbs, three well beaten eggs, a dash of nutmeg, and a half cup of cream or rich milk. Lay bacon on top and bake until bacon is done. —M rs. M. W. P axton, Jr.
YANKEE BEET SAUCE 1/3 cup vinegar 1 tablespoon cornstarch 1/3 cup boiling water 1 teaspoon of prepared mustard 1/4 cup sugar Pinch of salt Mix in double boiler and when thick put in the diced cooked beets and let simmer about 10 minutes. —Mrs. Howard M itchell.
HOT SLAW Cut one medium size head of cabbage very fine and cook until tender, about 20 minutes. Pour over the cabbage a dressing made of cup thin cream, to which has been added 1 tablespoon sugar, stirred in the cream until the sugar has dissolved, and 2 tablespoons vinegar. The mixture will thicken and not curdle if the vinegar is added slowly. Add lump of butter to the cabbage and cook cabbage and dressing together for a few minutes. —Mrs. R obert D ickey.
26 CORN FRITTERS 4 ears of corn, grated 1 tablespoon of flour Yolk of 1 egg 1 teaspoon of baking powder Seasoning to taste Add a tiny bit of milk to this. The batter must be stiff. Drop by teaspoon into hot fat. —Mrs. M. B. Corse. CORN FRITTERS 6 ears of corn, grated 1 or 2 eggs, according to size of corn 1 teaspoon of salt The corn should be grated on rather a fine grater. Add the well beaten egg and salt and drop by spoonfuls into hot fat (not deep), turn ing when brown on one side. —M rs. Stuart M oore. RICE CROQUETTES Cook 1 cup of rice in 2 cups of boiling water to which teaspoons of salt have been added. When cool add 1 egg, pepper to taste and set aside until cold or stiff enough to form into balls. Then roll in flour, then in egg (diluted with a little water and beaten just a little) ; then roll in crumbs and drop in deep hot fat to brown. When ready to serve make a depression in each with a spoon and fill with tart jelly. —M rs. Clayton W illiams. MOCK HOLLANDAISE SAUCE 2 tablespoons flour Juice of 1 lemon 2 tablespoons butter 2 egg yolks 1 cup boiling water Salt and red pepper to taste Melt butter, stir in flour, add boiling water slowly, lemon juice, and salt and pepper. Beat egg yolks; pour sauce over eggs, return to double boiler and cook a few minutes before serving. —M rs. H unter P endleton, Jr.
27 CHICKEN, FISH AND MEATS CHICKEN MOUSSE 2 cups cold chicken 1 tablespoon gelatine Y* cup heavy cream 1 teaspoon mixed mustard Y z cup hot water Ya teaspoon cayenne Dissolve gelatine with a little cold water; add hot water; mix with chicken; add cream, which has been beaten stiff. Add mustard, pepper, etc. Mold and chill and cover with Epicurean sauce.
EPICUREAN SAUCE
Y 2. cup heavy cream 3 teaspoons mayonnaise 1 teaspoon mustard 2 tablespoons horseradish 1 tablespoon vinegar 1 teaspoon salt
—Miss M ary E. H amilton.
CHICKEN A’ LA KING Boil a 5-pound chicken until tender and cut meat into dice. Slice 1 green pepper, 1 pimento, 2 cups mushrooms. Put in saucepan with lump of butter and cook 5 minutes, but do not brown. Put chicken, peppers, and mushrooms in double boiler. Add 1 cup of cream with very small pinch of soda; add Y* CUP cooking sherry and just before serving add the well beaten yolks of 2 eggs. Serve immediately. Serves 8. —M rs. R. N. Latture.
CHICKEN CROQUETTES Boil a 5-pound chicken .until tender. Cut meat very fine or put through meat chopper with 1 small can mushrooms. Add ^ teaspoon salt, few grains cayenne, 1 teaspoon lemon juice, few drops onion juice, 1 teaspoon finely chopped parsley. Make white sauce using 3 tablespoons butter, 3 tablespoons flour, 1 cup milk, Ya teaspoon salt. Mix sauce with chicken, shape, roll in bread crumbs, dip in well beaten egg, roll in bread crumbs again, and fry in deep fat. The croquette mixture should be as soft as can be conveniently handled. Makes about 20 croquettes. —Mrs. R. N. Latture. BROILED KIDNEYS Soak kidney over night in cold water. Cut in medium size pieces. Roll in flour seasoned with salt, pepper, and few drops of onion juice. Drop in hot butter, and when brown cook over slow heat for Y* hour. —Mrs. R obert Cooke. 28 SPICED TOMATO CHICKEN Put into a hot griddle 2 tablespoons of butter, 1 sliced onion, 1 sliced green pepper, a cup of chopped celery. When brown, add to 1 can of hot tomatoes, into which 1 or 2 bay leaves have been dropped. Put all on back of stove and simmer for 2 or 3 hours. Then press all through a sieve; add 34 teaspoon of soda, salt, red and black pepper. Have ready a good size roasted or steamed chicken with the bones removed. Large pieces are best. Put into a baking dish and pour sauce over it. Dot with butter or diced bacon. Bake for 15 minutes in a moderate oven. —M rs. George Barton.
FOWL DRESSING 1 pound prunes 1 loaf bread 1>4 cup pecans or walnuts 2 tablespoons butter Soak prunes over night and then seed. Chop nuts. Break bread into pieces and brown. After browning, remove from oven and crumble. Add melted butter, salt, pepper, prunes, and chopped nuts. —M rs. E ddte P arks D avts.
CURRIED MEAT 3 tablespoons currie powder 3 tablespoons Worchestershire 3 large slices of onion sauce 1 tablespoon butter y 2 lemon (juice) 4 tomatoes 2 small apples 3 tablespoons tomato catsup Simmer currie powder in little stock or canned boullion. Put in rest of the ingredients and cook until it has thickened a little. Just before serving add 2 tablespoons cream. Sauce suitable for sliced meats or crab flakes. Steamed rice should be served with this. —Mrs. Charles Glasgow. .
MEAT LOAF 1 pound ground beef 1 egg ] /2 cup bread crumbs, soaked in y 2 cup milk Salt, onion, pepper to taste Bake in a loaf pan about 45 minutes, and slice either hot or cold. —M rs. R. W. D ickey.
29 CREAMED FISH 2 cups of any nice left over fish y 2 cup diced celery Several sprays chopped parsley Make a white sauce of 1 tablespoon of flour rubbed into 1 of butter, salt, red and black pepper, and a little Worchestershire sauce. Pour over this 1 cup of hot milk. When thick and smooth add fish, etc., and a good lump of butter. Put into a baking dish or shells, cover with fine bread crumbs, and bake 10 or 15 minutes in a hot oven. —M rs. George B arton.
STUFFED CHOPS Get the desired number of veal chops 1 inch thick, compact and uniform in size. Have the butcher gash them ready to be stuffed. Fill the cavity with a dressing of bread crumbs, a little chopped green pepper, onion, and celery, salt and pepper to taste, and moistened with a little melted butter. Rub flour, salt, and pepper on both sides of the chops, and brown in hot butter. Then lower heat, add a little water to the pan, cover tightly, and cook about 30 minutes, basting frequently. More water may be added as necessary. These must cook slowly to be good. —Mrs. Stuart Moore.
TOMATO PORK CHOPS 6 thick shoulder chops 1 can tomato juice 1 onion A few slices lemon 1 green pepper Salt, pepper, and flour Dredge pork chops with flour and season. Sear both sides and lay in baking dish. Slice onion, green pepper, and lemon over chops. Then pour tomato juice over all. Bake in medium oven (350 degrees) until done, about 1 hour. —M rs. F. J. T ate.
CHICKEN AND NOODLES This is a good way to use a small amount of left over chicken. Cook a box of noodles in boiling salted water until tender. Add to a pint of chicken stock and let simmer together for 10 or 15 minutes. Add any pieces of left-over chicken, thicken with a little flour and butter, and season to taste. M rs. Stuart Moore.
3 0 CHICKEN CROQUETTES 2 cups cold cooked chicken y 2 teaspoon lemon 3 tablespoons flour Salt and red pepper to taste 2 tablespoons butter A few drops of Worchestershire 1 cup chicken stock sauce if desired y 2 cup cream Cut chicken or put through meat grinder. Add lemon juice to chicken. Make a white sauce of the other ingredients and chill. Add sauce gradually to chicken until it is the right consistency to mold into croquettes. The softer they are the better they will be. If too stiff, add a little more cream. Form into rather large croquettes, roll in fine bread crumbs, then in egg slightly beaten, again in bread crumbs, and fry in hot fat. —M rs. Stuart M oore. SAUCE FOR SPANISH OMELET, SPAGHETTI, OR KIDNEY STEW ^ pound round steak *4 pound boiling bacon 3 large onions Cut bacon up fine and put in skillet with steak and fry slowly. Cut onion fine and add to the meat and brown slowly. When golden brown add 2 heaping tablespoons of flour, stir constantly, and cook until thick. Combine 1 can of tomatoes, 1 can of mushrooms drained, 1 can of pimento cut and drained. Add to first mixture and let simmer for an hour. This makes enough spaghetti sauce for 12 or 15 people. It may be kept in refrigerator and used as needed. When used as spaghetti sauce, it should be served with grated cheese. —M rs. N orman B urgess.
31 SALADS AND DRESSINGS CHEESE SALAD 1 lb. yellow cheese 12 stuffed olives 1 scant cup cooked dressing (no sugar) Mix the grated cheese and chopped olives. Into this pour the dress ing while very hot and beat thoroughly. Mold at once. —M rs. L ucius J. D esha. CHICKEN ASPIC Soak ^ package granulated gelatine in *4 cup of cold water. Have 1 quart chicken broth seasoned with salt, pepper, celery seed, and y 2 onion. When cool, remove grease and strain through a double thickness of cheese cloth. Then heat to the boiling point and clear with egg shell. Pour boiling broth over gelatine and then put into a mold. Serve on let tuce with a dressing made of whipped cream seasoned with roquefort cheese to taste. —Mrs. R osa T ucker Mason. FROZEN CHEESE SALAD, I Y z lb. marshmallows, cut fine 2 packages Philadelphia cream cheese 2 tablespoons salad dressing (home-made mayonnaise preferred) 1 small can crushed pineapple 1 small bottle maraschino cherries y 2 pint whipped cream Mix all together until smooth and put in electric refrigerator for about four hours. —Mrs. F. Cleveland Davis. GINGER ALE SALAD 1 bottle ginger ale 1 cup boiling water 4 tablespoons sugar cup grapes lb.) Juice of 2 lemons cup pineapple Pinch of salt y 2 cup chopped celery 2 tablespoons gelatine y 2 cup nut meats 3 tablespoons cold water Soak gelatine in cold water; dissolve with boiling water; add ginger ale, sugar, lemon juice, and salt. Let stand until starts to congeal, add fruit and pour into a mold. —Mrs. W illiam D ickinson.
32 FROZEN CHEESE SALAD, II 2 cups whipped cream 1 cup mayonnaise 2 Philadelphia cream cheeses Chopped green peppers and chopped almonds. Mix cheese with mayonnaise before adding it to whipped cream. Freeze. Serve with small portion of mayonnaise. —Mrs. N. Beverly Tucker. GRAPE FRUIT SALAD 2 large grapefruit Y/\ cup cold water 1 package gelatine ( y box) 1 cup boiling water l/ 2 cup sugar (or to taste) Soak gelatine in cold water. Wash grapefruit and cut in halves. Re serve the pulp and the juice, discarding the skin and seeds. Add boiling water to the gelatine; add sugar and grapefruit. There should be one quart in all. Let stand until it begins to thicken; then till the empty halves. Let stand until firm. Then cut into halves and serve on lettuce with mayonnaise. —Mrs. F rank G. Gilliam. MILLIONAIRE SALAD 1 can sliced pineapple (medium) 1 cup pecans 6 oranges 1 pint cream, whipped 1 medium bottle of cherriesy 2 pint of mayonnaise dressing y 2 lb. of marshmallows 1 package of gelatine Cut fruits and marshmallows and mix together. Mix whipped cream and mayonnaise. Soak gelatine in fruit juices; heat; then mix all in gredients together. Pour into mold. —M rs. F rancis P. Gaines. RIBBON SALAD Soak 1 package of gelatine in a cup of cold water. Heat the juice of a medium sized can of pineapple and a medium sized can of white cherries and dissolve the gelatine. Cream 3 packages of Philadelphia cream cheese and add % lb. of pecans and a small can of pimentoes. Use one-half of gelatine juice for the cheese mixture and one-half for diced fruit (from cans of pineapple and cherries). When it begins to congeal, mold in three layers with the cheese mixture in the center. —M rs. W illiam D ickinson.
33 ORANGE SALAD 2 cups orange juice package gelatine cup cold water 1/3 cup sugar Yz cup boiling water Soak gelatine in cold water; dissolve with boiling water and add orange juice and sugar. Pour into a mold. Serve on lettuce with the following dressing: Yolks of 3 eggs, beaten; add 3 tablespoons sugar; add slowly 3 tablespoons vinegar; cook until thick. When cold add ^2 pint cream, whipped; % lb. marshmallows; %. lb. almonds; 1 cup grapes, skinned and seeded. —Miss A gnes P atton.
PEAR SALAD Fill the hollow of a half of a Bartlett pear and place face downward on a plate—for each salad. Spread the pear with a cheese mixture: mix a package of cream cheese with *4 lb. American cheese, juice of ^2 lemon, and moisten with heavy cream. Halve and seed Malaga grapes and place as thickly as possible on cheese, thereby giving the appearance of a bunch of grapes. Garnish with a grape leaf at the small end of the pear. —M rs. L ily Currell S imrell.
PRESSED CHICKEN Cut up a five or six-pound fowl. Pack closely into a deep dish for cooking. In the top layer bury a small onion into the top of which is pressed a small clove. Add cold water to barely cover. Bring slowly to boiling point, and then simmer until meat falls from the bones. When half cooked add 2 teaspoons salt. Remove chicken, reduce stock, by rapid boiling with cover off the dish, to three quarters of a cup. Strain, and skim off the fat. Freeing chicken from skin and bone, pack into a mold, using alternate layers of white and dark meat. Pour on the stock and place mold under a heavy weight. In summer it will be neces sary to add one teaspoon dissolved granulated gelatine to the stock. This will fill only a small mold, to serve about 8 persons. It requires three fowls to fill a bread tin. In boiling this number use a larger onion and larger whole clove, not three onions and three cloves. —Mrs. Samuel M. M illner. 34 ALLERTON SALAD Wipe, pare, and cut a cucumber in 1/3 inch cubes. Add an equal measure of celery, cut in thin slices crosswise; y 2 the measure of pecan meats, broken in pieces; and 1/3 the measure of green pepper, finely chopped. Moisten with mayonnaise, mound on sliced tomatoes, Y inch thick, and arrange in nests of lettuce leaves. —M rs. N. B everly T ucker. TOMATO ASPIC Y i box gelatine 1 teaspoonful salt 1 cup cold water ] /2 teaspoonful paprika y 2 can tomatoes 1 teaspoonful lemon juice 1 stalk celery 1 teaspoonful Tarragon vinegar 1 slice onion Soak gelatine in cold water ] /2 hour. Put tomatoes, celery, and onion into a sauce pan and let simmer for 15 minutes. Pour on to gelatine and add salt, lemon juice, paprika, and vinegar. Strain and pour into mold. When aspic begins to become firm, nut meats or chopped celery and onion may be added. —Mrs. F rancis Mallory. DELICIOUS SALAD pound almonds pound marshmallows 1 pound grapes cut fine or 1 can white cherries 1 large can pineapple diced and drained for 1 hour Make the following dressing: y 2 cup pineapple juice y 2 teaspoon mustard 4 egg yolks 1 teaspoon salt Cook in double boiler until thick. Chill and stir all together. Add 1 pint of cream whipped and serve very cold. Serves 20 or 25. —Mrs. H enry L ouis S m ith . FROZEN GINGER SALAD 3 cups whipped cream 2 large ripe bananas mashed 1 cup pecans 1 jar (35 cent size) conserved ginger and syrup Mix and freeze in ice box. Serve on lettuce with mayonnaise. —M rs. H. K. Y oung.
35 VEGETABLE SALAD 1 small can string beans (10c size) 1 small can beets 1 green pepper 3 tomatoes % onion chopped fine 1 bunch celery with outer stalks removed A small amount of cooked cauliflower, raw cabbage, or peas may be added if these are on hand. Dice vegetables and mix with slaw dressing or jelly in y 2 pint of sour lemon jelly. Serve with mayonnaise or slaw dressing. It may be mixed with a little chopped crisp bacon and served with French dressing. Two or three raw carrots should be grated and sprinkled on top. —M rs. Stuart Moore.
CONGEALED CUCUMBER SALAD 4 cucumbers 2 onions Sugar, vinegar, and black pepper to taste 24 bottle Chili sauce 1 package gelatine Put cucumbers and onions through meat grinder. Add sauce and other ingredients and enough water to make a quart. Dissolve gelatine soaked in a little cold water over hot water and stir into mixture. —Miss E lizabeth Graham.
FROZEN FRUIT SALAD 4 bananas 4 oranges 1 can sliced pineapple (large) 1 medium jar maraschino cherries y 2 pint cream, whipped 2 cups sour mayonnaise Slice fruit in chunks and mix with whipped cream and mayonnaise. Drain fruit well before mixing and if you like it sweet add a little sugar to cream. Put about a teaspoonful of salt in the mayonnnaise. Pack in freezer or put in electric refrigerator about 4 hours, cutting down once. Serves from 8 to 10. Mrs. H oward M itchell.
36 CHERRY SALAD 1 large can of white cherries 2 packages cream cheese About a cup of finely chopped nuts Salt and red pepper to taste Remove stones from cherries. Mix cream cheese, nuts, and season ings. Make into balls about twice the size of the cherry stone and fill each cherry. Close about half way. Serve on lettuce with cooked salad dressing. —M rs. George Barton.
SALAD DRESSINGS FRENCH DRESSING 1 cup oil Juice of Y\ lemon Juice of orange y cup vinegar 34 tablespoon Worcestershire sauce 34 tablespoon dry mustard y 2 tablespoon salt y 2 cup powdered sugar A little red pepper 34 clove of garlic (not grated) or 1 small onion grated —Miss Margaret W ilson.
SOUR CREAM DRESSING 4 tablespoons of salad oil Yolks of 2 hard boiled eggs Y\ teaspoon of mustard 2 tablespoons of sugar Salt and pepper to taste (red pepper) 2 tablespoons of vinegar y 2 cup of thick sour cream Mash yolks with sugar, mustard, salt, and pepper. When smooth add oil, then vinegar, and cream last. A little of the chopped white of egg may be added. This is better if made a few hours before using. It is good on plain lettuce or tomato, and is a nice sandwich dressing. —Mrs. George B arton.
37 SLAW DRESSING 3 eggs (yolks only) 1 teaspoon mustard 4 tablespoons oil 1 teaspoon salt y 2 cup sugar Red pepper to taste y 2 cup vinegar Beat yolks and mix with dry ingredients. Stir in oil and cook in double boiler until thick, stirring constantly. Add vinegar and cook a few minutes longer. Remove from fire and when cold add y 2 cup of cream, preferably sour, though sweet cream may be used. —Mrs. H unter P endleton. COOKED DRESSING 4 tablespoons of hot salad oil 4 tablespoons of sugar y cup of hot vinegar 1 teaspoon of salt Yolks of 3 eggs teaspoon of mustard Mix sugar, salt, and mustard. Beat yolks light and add to sugar mixture. Pour hot oil over it, add hot vinegar, put all in double boiler, and cook until thick. When cold add half a cup of whipped cream. —M rs. George Barton. COOKED SALAD DRESSING y 2 cup vinegar (scant) 2 tablespoons sugar 1 teaspoon butter 2 tablespoons flour 2 eggs Salt and paprika Boil vinegar and butter together. Pour this over the eggs, etc. Add 1 cup milk and cook slowly until it thickens. —Mrs. R obert D ickey. TO BE SERVED WITH SALADS ROQUEFORT PUFFS Make puff paste as follows: y 2 cup butter 3 or 4 eggs 1 cup boiling water 1 cup flour Bring water and butter to boil. Remove from stove and put in all the flour at once. Replace on stove and stir violently until the paste leaves the sides of the pan, about 1 minute. Chill and put in eggs one at a time, stirring well after the addition of each egg. Drop about 1/3 teaspoon of paste to each puff. Bake in moderate oven about 35 minutes. Make a slit in top of puff and fill with roquefort cheese softened a little with French dressing. Put in hot oven for a few minutes before serving. —M rs. Charles Glasgow. 3 8 CHEESE STRAWS 1 cup flour Juice 1 lemon 1 teaspoon salt y 2 lb. grated American cheese 1 teaspoon baking powder Scant %. lb. butter 1 well beaten egg Pinch of salt. Beat the egg, then put in butter and lemon juice, then cheese, flour, salt, and baking powder. Roll out on floured bread board, cut in strips, and bake in a very hot oven. (This receipt makes about 50 cheese straws). —Miss A nzolette P. Gadsden.
CHEESE STRAWS 1 pound butter 1 pound flour 1 pound cheese Pinch salt Dash of red pepper 1 tablespoon cold water or enough to make stiff dough. Roll thin and cut in strips. Bake in moderate oven. This quantity makes enough cheese straws for a large party. —M rs. B. P. A insworth.
39 DESSERTS APPLE DUMPLINGS 1 cup flour cup lard Pinch salt Work lightly with cold water into soft dough. Roll thin and cut by salad plate. Put in center of each round 1 cup of cut up apples. Sprinkle with brown sugar. Dot generously with butter. Fold dough over and bake 25 minutes. Serve with hard sauce. This serves 6. It is easier to roll or pat enough dough for 1 dumpling, instead of trying to roll all the dough at once. —M rs. R obert Cooke.
PEACH FRITTERS Mix and sift 1 cup flour, 2 teaspoons baking powder, 3 tablespoons sugar, teaspoon salt. Add gradually 1/3 cup milk, 1 egg well beaten and 3 peaches cut in small pieces. Drop by spoonfuls into deep hot fat. Drain on brown paper and sprinkle with powdered sugar. Bananas or pineapple may also be used. —Mrs. B everley T ucker.
ORANGE SHORT CAKE Bake a sponge cake in a biscuit pan. When cool split, cover the bottom layer with the sweetened pulp and juice of oranges. Put top layer on and cover in same way. Cover top and sides with sweetened whipped cream and place a few pieces of orange pulp on top. Place on serving dish in ice box and chill. Serve in sections. The number of oranges depends on the size but a good sized orange should be allowed for each serving. —Mrs. H arrington W addell.
GRAHAM CRACKER PUDDING 24 graham crackers ] /2 package dates 18 marshmallows y 2 cup nuts 1 cup thin cream Crumble crackers, cut up other ingredients, mix, and pour cream over all. Let stand in ice box over night or for several hours. Unmold and cover with sweetened whipped cream. —Mrs. E dmund Campbell. 4 0 STEAMED CHOCOLATE PUDDING 3 tablespoons butter 2*4 cups flour 2/3 cup sugar 4y 2 teaspoons baking powder 1 egg 2y 2 squares chocolate 1 cup milk ]/\ teaspoon salt Cream butter, add sugar gradually, and well beaten egg. Mix and sift flour with salt and baking powder and add alternately with milk to first mixture, then melted chocolate. Turn into buttered mold, cover, steam 2 hours. Serve hot with hard sauce. This will fill a pound coffee can and will serve from 6 to 8 people. —Mrs. Stuart Moore. STRAWBERRY SHORT CAKE 1 quart flour *4 cup sugar mixed in egg 1 heaping tablespoon butter 1 cup milk 2 eggs 2 teaspoons baking powder 1 teaspoon salt Sift flour, salt and baking powder, work in butter, make a hole in center, into which pour the other ingredients. Mix with the hand into soft dough. Divide the dough into 2 equal parts and roll half inch thick. Put one into large baking pan and grease well with melted butter. Place the other on top of this, put into a hot oven and bake a light brown. Take off the top crust, cover lower part with sweetened crushed strawberries, replace other crust, cover with strawberries, and pile whipped cream on this with a few whole strawberries on top. Serve immediately while still warm. This takes about 2 quarts of berries, but *4 this amount is enough for 4 or 5 people. —Mrs. Stuart Moore. CHOCOLATE BREAD PUDDING Soak 2 good slices stale bread in 1 pint cold milk. Mash well. Add 2 eggs beaten, y 2 cup sugar, 2 squares melted chocolate, 1 teaspoon vanilla, 2 level teaspoons baking powder. Turn into a buttered baking dish and bake until firm, about *4 hour in a moderate oven. Serve with cream or hard sauce. —Mrs. John T ownes. BREAD PUDDING 1 pint bread crumbs soaked in 1 quart fresh milk. Add 4 eggs beat en light. Bake in moderate oven and serve immediately with hard sauce. —Miss H ope Stuart. 41 FIG PUDDING 1 cup ground figs, uncooked 2 tablespoons melted shortening and packed solidly y 2 cup flour Y z cup nuts 1 teaspoon baking powder cup fine dry bread crumbs y 2 teaspoon cinnamon Y cup sugar y teaspoon nutmeg 5 eggs y 2 teaspoon salt 1 cup milk 1 teaspoon grated lemon rind 1 teaspoon lemon juice Grind figs and bread in meat chopper. Mix sugar and eggs until smooth. Add milk, shortening, figs, crumbs and nut meats. Then the flour which has been sifted with the baking powder, spices, and salt. Add lemon rind and juice. Stir until well mixed and pour into buttered and floured pudding pan. Set in a covered steamer for 1 hours. Then dry out in a moderate oven for 15 minutes. Serve hot with hard sauce or Clarke County sauce. CLARKE COUNTY SAUCE FOR PUDDING Cream 1 cup powdered sugar with 1 tablespoon butter. Add the beaten yolk of 1 egg. Stir in the well beaten white of 1 egg. Just be fore serving add cup cream, whipped and flavored with wine or vanilla. —Mrs. V. C. F ranks. DATE TORTE Y* cup flour Y z teaspoon vanilla Y teaspoon salt 1 cup chopped nut meats 1 teaspoon baking powder 1 package Dromedary dates, 2 eggs sliced Y i cup sugar Sift dry ingredients. Beat eggs; beat in sugar slowly; add vanilla, nuts and dates. Stir in dry ingredients. Bake in shallow pan lined with oiled paper in moderate oven 300 degrees for 1 hour. Cut in squares when cold. Serve with whipped cream or small ball of vanilla ice cream. —M rs. S. M. H eflin. TIPSY PUDDING Take slices of pound cake and cover it with tart jelly. Pour over this wine, then boiled custard. Cover with a thick layer of nuts and then a layer of whipped cream. Chill and serve. —M rs. Charles Glasgow.
42 BATTER PUDDING 1 cup milk Yz cup flour 1 heaping tablespoon butter 3 eggs Put milk in double boiler. When hot add butter. Then stir in flour, beating until smooth. Remove from fire and add eggs, 1 at a time, beat ing in each one well. Add about 1 cup of chopped dates and nuts to batter and bake in greased muffin tins in a hot oven about 15 or 20 min utes. Serve hot with hard sauce and whipped cream. —Miss A gnes P atton.
CHOCOLATE ROLL 5 eggs 3 tablespoons cocoa * Yz cup sugar 1 teaspoon vanilla Beat sugar and egg yolks together until very light. Then add the cocoa and vanilla and fold in the well beaten whites. Pour into a bis cuit pan with greased brown paper in bottom. Bake in a slow oven (about 325 degrees) about 25 minutes. It is done when 4t begins to leave the sides of the pan. Turn out on a biscuit board well covered with powdered sugar. When slightly cool cover with ^2 pint of whipped cream, sweetened and with vanilla to taste. Roll and sprinkle outside with powdered sugar. This should not be kept in refrigerator. —A lice W are (cook)
SINSER TART Yz pound butter 2 eggs Yz pound granulated sugar 3 cups pastry flour Yz pound shelled pecans Ya teaspoon baking powder 1 teaspoon cinnamon Pinch of salt 1 tablespoon brandy Cream butter and sugar, add eggs beaten together, then flour and nuts alternately, and the cinnamon, baking powder, and salt last. Take large half of dough, pat it out with floured fingers in perfectly square pan twice the size of ordinary cake pan. Spread over dough 1 pint red rasp berry jam. Now roll out other half of dough, cut in narrow strips (more flour may be used) and lattice top. Bake 30 or 40 minutes in oven 325 degrees. Remove from oven and cut with sharp knife, beginning at corner on bias. —Miss E thel R uffner. 43 TUTTI-FRUTTI CHARLOTTE RUSSE Cover 54 box of gelatine.with y 2 cup of cold water. Let it soak while you whip 1 pint of cream. To this add 1/3 cup of powdered sugar and 1 teaspoon of vanilla and 4 tablespoons of sherry wine, if you have it. Dissolve gelatine over hot water, add 4 tablespoons of cream or milk, strain into whipped cream. Set bowl of mixture into a pan of ice water and stir until it begins to get quite thick. Now add 54 dozen macaroons crumbled, 2 pieces of candied ginger cut fine, and 54 cup of chopped nut meats. Line a mold with conserved cherries and pour mixture in. When firm, turn out on shallow dish and serve with or without cream. A custard is nice with it also. —Mrs. George Barton. PLUM PUDDING 1 large loaf white bread (at least 2 teaspoons nutmeg 2 days old) 1 teaspoon cinnamon 1 box raisins 1 y 2 teaspoons vanilla 1 box currants y 2 teaspoon salt 54 pound citron y 2 pound hard beef fat 54 pound candied orange and lem 4 eggs on peel 2 cups white sugar 54 cup nuts 1 y> pints morning’s milk Chop fat, and crumb bread fine in large bowl. Scald milk, pour over bread and fat. Beat eggs and sugar together. Dust fruit with flour. Mix all ingredients and beat well. Fill moulds to within inch of top, cover, and steam done. —M rs. L ucius J. D esha. YELLOW CAKE 4 eggs 1 cup milk 154 cups white sugar 2 heaping teaspoons baking 3 cups flour powder 54 cup butter 2 teaspoons vanilla Bake in greased muffin pans. BUTTERSCOTCH SAUCE FOR CAKE 1 cup white sugar 1 cup heavy cream 1 cup dark syrup (Karo) 3 tablespoons butter Mix together in double boiler and cook 45 minutes. Serve with whipped cream on top of cake. —Miss E lizabeth Graham . 44 PLUM PUDDING 1 pound bread crumbs 54 pound blanched almonds ] /2 pound butter 1 nutmeg y 2 pound raisins 6 eggs beaten together y 2 pound citron 1 pint scalded milk Flour the fruit. Mix all the ingredients well. Pack into tin molds (not full) greased and floured inside and boil 3 hours. This will keep indefinitely in cool place. Boil 1 hour before serving. SAUCE FOR THIS PUDDING 1 pound brown sugar 2 egg yolks y 2 pound butter y 2 glass wine or whiskey nutmeg Cook sugar, butter, nutmeg in double boiler until smooth. Take from fire and add well beaten eggs and wine or whiskey. —Mrs. H unter P endleton. UPSIDE-DOWN CAKE Butter a large loaf cake pan well, line it with brown sugar about 54- inch thick, place in eight pineapple rings, with a Maraschino cherry in the center of each ring. SPONGE CAKE 3 eggs 1 y 2 level teaspoon baking powder 1/4 cups sugar 54 cup hot water 1 y 2 cups flour 1 teaspoon extract lemon 54 teaspoon salt Beat the yolks of the eggs until thick, add gradually the sugar and lemon and beat, add the hot water, egg whites beaten to a stiff froth, and the flour, baking powder, and salt, sifted together. Bake about 1 hour. —Mrs. C. F. D idawick. CHOCOLATE ROLL HOT WATER SPONGE CAKE 3 eggs 1 rounding teaspoon baking 1 cup powdered sugar powder 1 cup flour 3 tablespoons boiling water 1 teaspoon vanilla Beat the whites of the eggs stiff. Add the powdered sugar. Beat yolks until thick and light and add to first mixture. Sift the flour and the baking powder. Add to first mixture with th e boiling water and 45 vanilla. Cut and fold instead of beating. Spread thinly in baking pan and when done spread with cholocate custard and roll like jelly roll.
CHOCOLATE CUSTARD 2 squares chocolate 1 y 2 rounding tablespoons corn- 1 cup sugar starch dissolved in 1 cup hot water 1 cup milk 1 tablespoon butter Cook in double boiler until thick and flavor with vanilla. —M rs. T. M. W ade.
MACAROON PUDDING 5 eggs 1 dozen macaroons 1 pint milk Scald milk and pour over the cakes. Add yolks of eggs beaten light ly, stirring as you pour. Cook in double boiler until thick, then cool. Add whites of eggs beaten stiff. Put in mold and place in warm water inside of stove for 20 minutes. Serve with whipped cream. M rs. John A. L eJeune.
46 PRIZE-WINNERS KNOW! PRIZE-WINNERS SAY!
You can’t get cake like this with ordinary flour
RIZE-WINNERS wouldn’t take Better cake—less cost—here9s why: any chances. They want a master Swans Down is made from specially P piece—every time they make a selected soft winter wheat, which con cake. And they know the one sure tains a very delicate gluten. Unlike way to get it—Swans Down. That’s the tough, elastic gluten in ordinary why so many prize-winners every flours milled primarily for yeast where say—use Swans Down. bread, this tender gluten responds Remember that—Swans Down, the perfectly to the “quick” leavens used special cake flour. For only Swans in cake making. Besides that, Swans Down can give you that extra Swans Down is sifted until it is 27 times as Down lightness —that ex fine as ordinary flour. tra Swans Down delicious Try Swans Down today! ness. If you use ordinary A delicious recipe is given flour instead —your cake on the other side of this won’t be so light and fine page. It’s an economy rec and delicious. In fact, in ipe. Yet the cake it makes order to get anywhere will look and taste really near so perfect a cake with expensive. And the cheers ordinary flour, you’d have it wins will tell you why to use more eggs, more experts prefer Swans shortening. Down for all their baking! Stvans Down is a product of General Foods Corporation ALL MEASUREMENTS ARE LEVEL SEA FOAM RAISIN SPICE CAKE (1 egg or 2 egg yolks) 2 cups sifted Swans Down Cake Flour }/£ teaspoon mace 3 teaspoons baking powder M teaspoon allspice yi teaspoon salt 4 tablespoons butter or other shortening 1 teaspoon cinnamon % cup brown sugar, firmly packed teaspoon cloves 1 egg or 2 egg yolks, well beaten ^ teaspoon nutmeg % cup milk Sift flour once, measure, add baking powder, salt, and spices, and sift together three times. Cream butter, add sugar gradually, and cream together thoroughly. Add egg or egg yolks and beat well. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Bake in greased pan, 8x8x2 inches, in moderate oven (350° F.) 50 minutes. Cool. Spread top with Raisin Nut Filling and cover top and sides with Sea Foam Seven Minute Frosting. RAISIN NUT FILLING % cup brown sugar, firmly packed % cup walnut meats, broken and toasted 2 tablespoons butter % cup seeded raisins, cut in pieces % cup water 2 tablespoons cream or rich milk (about) Heat sugar, butter, and water in skillet, and cook until mixture forms a soft ball in cold water (236° F.). Remove from fire; add nuts and raisins. Add cream until of right consistency to spread. SEA FOAM SEVEN MINUTE FROSTING 2 egg whites, unbeaten 5 tablespoons water 1% cups brown sugar, firmly packed 1 teaspoon vanilla Dash of salt Put egg whites, sugar, salt, and water in upper part of double boiler. Beat with rotary egg beater until thoroughly mixed. Place over rapidly boiling water, beat constantly with rotary egg beater, and cook 7 minutes, or until frosting will stand in peaks. Remove from fire and add vanilla. Beat until thick enough to spread. SWANS DOWN CAKE SET—A BARGAIN!
Frances Lee Barton, General Foods, Battle Creek, Mich. Attached is $1.00 ($1.25 at Denver and west, $1.50 in Canada) for which please send to address below one full set of Swans Down cake-making utensils—with which I am to receive, free of charge, the recipe book, “ New Cake Secrets,” and a sample package of Swans Down Cake Flour. If not entirely satisfied with the set I may return it, carrying charges prepaid, and my money will be promptly refunded.
Name...... Street...... City...... State...... (Fill in completely—print name and address.) If you live in Canada, address General Foods, Ltd., Cobourg, Ontario.
© 1931 G. F. CORP. 8218 PTD. IN U .S .A . PASTRIES FINE PUFF PASTE To every pound of best fresh butter allow a pound or a quart of fine flour. Wash butter through 2 cold waters, squeezing all the salt and milk out. Put on ice until ready for use. Sift flour into deep pan. Divide butter into 4 equal parts; cut *4 into pan of flour; divide remaining % into 6 pieces (each piece in 2). Mix flour and 34 of butter with a knife, adding by degrees very little cold water until you have a lump of stiff dough. Flour a marble slab. Take dough from bowl with knife, lay on board, flour rolling pin, and roll into large sheet. With knife put over it, at equal distances, one of the pieces of butter. Fold up; flour it; roll it out again. Add in same manner another piece of butter. Repeat until all butter is in; then fold once more, lay on a plate and set on ice. When ready for use, divide in as many pieces as you want sheets of dough. Roll out (away from you). Bake in rather quick oven. It is best eaten the same day it is baked. For large pastry case for creamed chicken, roll out about an inch and a half thick, shape round and cut almost through about an inch from the edge all the way around. When baked lift the center out, fill with creamed meat and place the top on. —Mrs. Clayton W illiams. CHESS CAKES 6 eggs Juice of 1 lemon 2 cups sugar 34 nutmeg—grated 1 cup butter Cream butter and sugar. Then add eggs, one at a time, beating thoroughly after each egg. Add lemon juice and nutmeg. Bake in un cooked pastry in 5-inch pie pans. This makes 9 chess cakes. —Mrs. Frank J. G illiam . CHESS PIES l/\ . cup butter 1 cup brown sugar 3 eggs Make pastry and put in muffin rings. Then make the above filling by creaming butter and sugar and adding beaten eggs to the mixture. Pour into uncooked pastry shells and bake together 20 minutes in slow oven. —Mrs. F rancis M allory.
47 DAMSON PIE 1 cup butter 1 cup damson preserves 1 y 2 cups sugar 1 teaspoon vanilla 6 eggs Cream butter and sugar, add eggs beaten separately. Lastly, add preserves and vanilla. Stir well. Fill uncooked pie crusts and cook un til brown. —Mrs. B. P. A insworth. LEMON PIE 2 tablespoons butter creamed 3 eggs beaten very light 1 scant cup sugar Juice and rind of 1 lemon Pour into a pastry shell that has been baked but not browned. Bake again until filling is set. If desired 2 whites may be saved from eggs for meringue. —Mrs. M. W . P axton, Jr. PUMPKIN PIE 1 Y z cups pumpkin steamed and y 2 cup cream strained 1 teaspoon cinnamon cup brownsugar y 2 teaspoon ginger 2 eggs y 2 teaspoon salt \V 2 cups milk Mix ingredients and bake in 1 crust. —Mrs. H arvey W ise. SUGAR PIE 3 cups light brown sugar, sifted y> cup cream y 2 cup melted butter 3 eggs, separated and beaten stiff Beat well together; season with vanilla. Bake in pastry without top. This makes 2 medium size pies. —Mrs. John Cham pe. TYLER PUDDING 3 eggs 1 cup thick cream, or thin cream \y2 cups sugar with 1 teaspoon cornstarch 1 cup soft butter 1 y 2 teaspoons vanilla Bake in 2 pie crusts in moderate oven. Eat cool or a little warm. —M rs. M. M. M ills. 4 8 FROZEN DESSERTS BISCUIT TORTONI Grate enough macaroons to make 1 cup, about a dozen, cup of top milk 34 cup sugar Dash of salt Reserve 34 cup crumbs to sprinkle on top. Stir all until well mixed and let stand 1 hour. Beat y 2 pint of cream until thick, gradually beat in macaroon mix ture. Add y 2 teaspoon vanilla and y 2 teaspoon almond extract. Fill paper cups with mixture. Put cups in ice pans and freeze in unit. This serves 10. —Mrs. N orman B urgess. FROZEN EGG NOG Beat yolks of 4 eggs until thick and add gradually while beating con stantly 4 tablespoons sugar, y teaspoon salt, 3*4 tablespoons brandy, and 1 cup cream. Beat whites of 2 eggs until stiff, add to first mixture and freeze. Serve in egg shells set in cups made of lemon peel. —Mrs. B everley T ucker. NOUGAT SURPRISE 6 cups cream y 2 cup chopped pecans 1/4 cups honey l/ 2 cup raisins y 2 cup chopped almonds 34 cup chopped dates Whip cream. Add remainder of ingredients. Put in ice drawer of refrigerator until frozen or freeze in regular freezer before cream is whipped. Serve plain or with maple syrup. —M rs. P aul W elles. TUTTI-FRUTTI ICE CREAM 1 cup finely cut fruit (candied cherries, pineapple, ginger, almonds) 12 oz. rich custard y 2 pint heavy cream 1 teaspoon almond extract 1 teaspoon vanilla Stir fruit into custard while hot and let cool. Whip cream, sweeten, add extract and mix with custard. Freeze. If frozen in an electric re frigerator, remove when half frozen and beat well; then freeze hard. —Mrs. L ucius J. D esha.
49 STRAWBERRY MOUSSE 1 pint strawberries 2 cups whipping cream 1 cup granulated sugar 2 egg whites 1/16 teaspoon salt Wash strawberries, add sugar and crush. Heat until sugar is dis solved. Strain and chill. Fold in whipped cream and beaten whites to which salt has been added. Freeze in electric refrigerator. —Mrs. W. E. W aters.
.SO For the best of E verything C hocolate/
^^.ue sting cooks are ever on the look-out for more and more . . . better and better chocolate recipes! For better cakes, cookies, candies, frostings, fillings, sauces, puddings, frozen desserts, and beverages . . . made so magically delicious by the touch of pure, fine chocolate. For perfect results there’s no substitute for Walter Baker’s Unsweetened Chocolate. Rich, creamy-smooth, and with a true, full-bodied chocolate * flavor that has never been equalled, it has set a standard of unapproachable excellence for generations. Try the recipes on the back of this page. They’re proof of the matchless achievements of this wonderful choco late . . . And, after this sample test, you’ll certainly want the new Baker cook book. WALTER BAKER & COMPANY, Inc. Est. 1780 D ivision of General Foods Corporation 'Dorchester, JMass. Chocolate Jpayer Cahe (3 egg whites) 2 cups sifted Swans Down Cake Flour 1 cup sifted sugar 2 teaspoons Calumet Baking Powder 2/z cup milk Y-2, cup butter or other shortening 1 teaspoon vanilla 3 egg whites, stiffly beaten Sift flour once, measure, add baking powder, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla. Fold in egg whites. Bake in two greased 9-inch layer pans in moderate oven (375° F.) 20 to 25 minutes. Spread Soft Chocolate Frosting between layers and on top and sides of cake. Double recipe to make three 10-inch layers.
Soft Chocolate Frosting Cut 4 squares Baker’s Unsweetened Chocolate in pieces. Add to U/4 cups cold milk in double boiler and heat. When chocolate is melted, beat with rotary egg beater until blended. Sift 4 tablespoons flour with 1 cup sugar; add a small amount of chocolate mixture, stirring until smooth. Return to double boiler, cook until thickened, and add 2 tablespoons butter and 1 teaspoon vanilla. Cool and spread on cake. Makes enough frosting to cover tops and sides of two 9-inch layers.
Chocolate “Futter Frosting Cream 4 tablespoons butter, add 1 cup confectioners’ sugar, and cream together thoroughly. Add l/2 teaspoon vanilla and iy 2 squares Baker’s Unsweetened Chocolate, melted. Add additional 1 cup confectioners’ sugar gradually, beating well after each addition. Thin with hot milk (about 4 teaspoons) until of right consistency to spread. Makes enough frosting to cover tops of two 9-inch layers, or top and sides of 8 x 8 x 2-inch loaf.
Sverything Chocolate is Here Send for your copy of "Best Chocolate and Cocoa Recipes" There is a new edition of Walter Baker’s recipes just off the press. "Best Chocolate and Cocoa Recipes” will be sent you at once, if you send us your name and address. Every type of chocolate delicacy is included. You will like this book because it is up to the minute, interesting in arrangement, beautifully illustrated. Send for it now. •♦4Sf------Sf*- For "Best Chocolate and Cocoa Recipes” Send your name and address to GENERAL FOODS, DEPT. AA Battle Creek M ichigan •»«------7675—Printed in U.S.A. © 1931 G. F. Corp. CAKES CHOCOLATE ANGEL FOOD 11/2 cups egg whites 1/3 cup cocoa 1/4 teaspoon salt 1 teaspoon cream of tartar 11/2 cups sugar 1/2 teaspoon vanilla 2/3 cup Swansdown flour Beat egg whites with salt until stiff. Fold in sugar, sifted once, gradually. Sift flour once before measuring. Then sift again with cocoa and cream of tartar, and fold into whites and sugar. Add vanilla. Bake in an ungreased angel food cake pan. Put in a cold oven or very slow one, and gradually heat to about 350 degrees. Bake 45 minutes. —Miss H ope Stuart. NUT DATE CAKE 2 cups chopped and seeded dates 2y 2 cups whole pecan meats 1 cup flour 1 cup sugar 1 teaspoon vanilla 1 teaspoon baking powder 3 eggs beaten separately Bake in rather slow oven. —M rs. N orman B urgess. DEVIL’S FOOD CAKE Y z cup butter 1 cup sugar 2 tablespoons cocoa Warm and mix well. Add 2 eggs and beat well. Add 1 cup butter milk, 1 cup flour, 1 level teaspoon soda mixed with 1 tablespoon flour; bake in biscuit pan in moderate oven about 25 or 30 minutes. This is nice iced or with sauce and whipped cream for dessert. —M rs. Stuart Moore. POUND CAKE 1 pound butter 1 pound Swansdown cake flour 1 pound pulverized sugar 1 dozen eggs Cream butter and flour. Beat whites and yolks of eggs separately. Cream sugar into yolks of eggs. Then mix whites, well beaten, into the sugar and yolks. Then put, in small quantities, the eggs and sugar into the flour and butter, mixing well as you put in each amount, until all is used up. Season with lemon or vanilla, and pour into well greased and floured pan. Place in oven. If electric stove is used, set at 350 degrees and turn on lower burner only, and let cook for 2y 2 hours. —M rs. F. Cleveland D avis. 51 CHOCOLATE CAKE Yz cup chocolate Y cup sour milk cup milk 2 cups pastry flour Yz cup butter 1 teaspoon vanilla IY cups sugar 1 teaspoon soda 3 egg yolks 3 egg whites Cook chocolate and milk in double boiler until smooth; then cool. Cream butter and sugar and add beaten egg yolks. Sift flour and soda and add alternately with sour milk to cake mixture. Add the chocolate mixture and the vanilla. Beat well and fold in stiffly beaten egg whites. Bake in cake pans or crinkle cups in a moderate oven about 30 minutes. —Miss A gnes P atton.
WHITE CAKE Ya pound butter Y* teaspoon vanilla Y z pound sugar 2 teaspoons baking powder Yz pound flour (pastry) Y* CUP mi^ 5 egg whites Cream butter well, add sugar slowly, and beat hard until creamy and white. Sift flour several times. Then add alternately flour and milk. Add baking powder to the last of the flour, vanilla, and fold in the stiffly beaten whites. Bake in a moderate oven about 40 minutes. This makes 2 layers. —M iss A gnes P atton.
FRUIT CAKE Y pound butter 1 pound currants Yz pound sugar 2 pounds raisins Y z pound cake crumbs Y* pound citron Y z cup molasses pound almonds or pecans 6 eggs Y* glass brandy or wine Y z teaspoon each of cloves, cinnamon, nutmeg and mace (more if you like) Cream butter and sugar. Add egg yolks, one at a time, cake crumbs, spices, molasses, brandy or wine and stiffly beaten whites. Then the fruit and nuts, which have been mixed together and floured. Grease pans well and cover with a closely fitted top and steam 3 or 4 hours; then bake in a moderate oven Y* hour or more. —Miss A gnes P atton. 52 WHITE FRUIT CAKE 1 pound flour (sifted 5 times) 1 pound citron 1 pound sugar (sifted 2 times) 1 pound blanched almonds y 2 pound butter 1 large cocoanut grated 12 eggs (whites only beaten stiff) 1 teaspoon soda y 2 pound white raisins 2 teaspoons cream of tartar 1 pound crystallized pineapple y 2 cup white wine or brandy 1 pound crystallized cherries Reserve 2 cups sifted flour and use for dredging fruit. Fruit must be well floured, or it will sink to bottom of pan. Cut fruit very thin. Cream butter and sugar. Add wine and beat very light. Add eggs and flour sifted with soda and cream of tartar. Add fruit, mix thoroughly. Pour into pan lined in bottom with wax paper and grease sides. Bake in moderate oven 3 hours. It is better to steam in roaster 2y 2 hours at 275 degrees and bake y 2 hour at 300 degrees. Makes 2 4-pound cakes or 1 very large cake. —Miss Margaret W ilson.
53 SMALL CAKES AND COOKIES TEA CAKES 2 cups flour not sifted % teaspoon of soda dissolved in Va cup sugar 2 tablespoons of buttermilk or y 2 cup butter not packed sour cream 1 egg y 2 teaspoon mace % teaspoon cinnamon l/ \ teaspoon cloves Sift flour with seasonings into a bowl. Cream butter and sugar to gether. Add well beaten egg, milk and soda dissolved in it. Pour all into a hole made in middle of flour and knead quickly together into a smooth dough. Put into a tightly covered bowl and set away in a cold place until thoroughly chilled. (3 or 4 hours, or over night in a refrigerator). Then when ready to bake, have ready a “comfortable” oven, flour board and rolling pin slightly, cut off a small piece of dough and roll very thin. Cut with biscuit cutter and take from board with knife. Always work the scraps left from cutting out with a small piece of chilled dough, so none will get too warm. —Mrs. H ugh A. W h ite. ENGLISH TEA CAKES \y2 cups flour y2 cup sugar 2/3 cup butter 2 eggs, well beaten Rub lightly together. y 2 cup currants \y> teaspoons baking powder A little peel cut fine Enough milk to make a stiff batter, Bake in drop cakes. Serve hot with butter. —M rs. George B rooke. GRANDMOTHER’S SHORTBREAD This is an old Scotch recipe y 2 pound of butter 24 pound of flour *4 pound of confectioner’s sugar It is best to do all the mixing with the hands. Do not melt the butter but let it get very soft by standing in a warm place. Beat it to a cream and add the sugar gradually, beating it in well. Then sift the flour, a little at a time, working it in well with the hands. It may seem as if it would be impossible to get all the flour in, but by kneading small quanti ties at a time toward the last, it can be done. Pat into shapes, prick with a fork, pinch edges and bake in a moderate oven until golden brown. —Mrs. Clayton W illiams. 54 GRAHAM CRACKERS 1 pint unsifted graham flour 1 teaspoon salt 2 teaspoons baking powder 2 heaping tablespoons molasses 2 tablespoons lard Make up to a stiff dough with cold water. Roll thin and bake quickly. —Mrs. Clayton W illiams. DATE BARS 3 eggs 1 pound chopped dates 1 cup sugar 1 cup choppedwalnuts 1 cup flour 1 teaspoon baking powder teaspoon salt Separate eggs. Beat yolks until light, add sugar, cream well. Then add flour sifted with salt and baking powder; also nuts and dates, and stir until completely blended. Beat whites of eggs stiff, then fold them into the first mixture. Bake in sheets in a moderate oven. Cut in bars and roll in powdered sugar. —Mrs. R. W. D ickey. NUT BARS 2 cups flour 1 teaspoon baking powder 1 cup coarsely chopped nuts y 2 cup milk y 2 cup sugar 1 egg 2 tablespoons butter Pinch salt Sift flour, salt, and baking powder into a bowl. Rub in the butter and add the nuts and sugar. Mix to a rather stiff dough with the egg and milk. Turn on to a floured board and roll out 2/3 of an inch thick. Cut into bars of convenient size and fry in hot fat until golden brown. • —Mrs. George A. D erbyshire. NUT BARS 1 pound brown sugar 2 cups flour y 2 pound nut meats (2 cups) 1 y 2 teaspoons baking powder 4 eggs 1 teaspoon vanilla Mix sugar with well beaten eggs. Add flour, baking powder and nuts mixed together. Add vanilla. Put in 2 square pans on well greased paper and bake hour in moderate oven (350 degrees). Cut in squares while hot. —Mrs. E arl D eaver. 55 MARGUERITES 3 eggs (whites) 1% cups chopped nuts 1 pound pulverized sugar 1 teaspoon vanilla Saltine wafers Beat eggs light, add sugar, nuts, and vanilla. Spread on wafers and bake until delicately browned. —M rs. S tuart M oore. BROWNIES 1 cup sugar 1 cup (not scant) flour, sifted 2 eggs beaten slightly 1 cup walnuts, broken y 2 cup butter creamed 1 teaspoon vanilla 2 squares chocolate % teaspoon baking powder Melt the chocolate over water. Mix as for any cake. Put in pan lined with greased paper. Cook in a moderate oven 25 minutes. Cut in squares while warm with a sharp knife. —Miss E lvira Jones. FRUIT COOKIES 1 cup butter 1 cup chopped nuts, either 1 y 2 cups sugar English walnuts or black wal- 3 eggs (not beaten) nuts, or some of both y 2 cup cold water 1 nutmeg Z y 2 cups sifted flour 1 teaspoon cloves 1 teaspoon baking powder 1 teaspoon cinnamon 1 pound raisins y 2 teaspoon soda in 1/3 cup boil ing water Drop in pan with teaspoon and bake until brown. —Mrs. R. L. O w en. SPICY GINGERBREAD 2 eggs 2 teaspoons ginger cup light brown sugar 1 teaspoon cinnamon cup dark Karo y 2 teaspoon cloves cup shortening (melted) y 2 teaspoon nutmeg 2y 2 cups flour y 2 teaspoon baking powder 2 teaspoons soda 1 cup boiling water Beat eggs well. Add sugar, Karo and shortening. Mix. Then add sifted flour with soda, baking powder, and spices. The cup of boiling water is added last. Bake in shallow pans at 350 degrees. —M rs. E dward Steidtm ann. 5 6 FUDGE COOKIES 2 eggs, beaten separately, then Add: beaten together 1 cup sugar ] /2 cup butter y 2 cup sifted flour 2 squares chocolate melted with 1 cup nuts butter Bake 20 minutes in oven 400 degrees. Cut while warm. —M rs. S hirley H urt.
DOUGHNUTS 1 tablespoon butter 3 rounded teaspoons baking 1 cup sugar powder 1 egg 1 teaspoon salt About a quart of flour, may be a little more or less 1 teaspoon nutmeg Cream butter and sugar together. Add well beaten egg. Then put in milk without stirring. Now sift in this 1 pint of the flour to which the salt, nutmeg and baking powder have been added. Beat this thor oughly; then add enough more flour to make a firm but soft dough. Roll out and cut with doughnut cutter. Fry in boiling lard. When all are done, roll them in pulverized sugar to which has been added cinnamon to taste. Cake flour is the best to be used for these doughnuts. —M rs. H ugh A. W hite. ANGEL CUP CAKES y 2 cup milk 1 teaspoon baking powder 2 tablespoons butter *4 teaspoon salt 4 egg whites 1 cup sugar y teaspoon cream of tartar 1 teaspoon vanilla 1 cup flour Heat milk with the butter slowly to scalding point. Beat egg whites until frothy, add cream of tartar and continue beating until whites will hold a point. Sift flour once before measuring. Sift together the flour, baking powder and salt. Beat hot milk and butter in with sugar. Add flour mixture to the milk and sugar and beat well. Fold egg whites into this mixture and fold in flavoring. Pour into paper baking cups or well greased and floured muffin tins and bake 20 minutes in moderate oven (350 degrees). Spread with bitter sweet icing. —Mrs. Stuart Moore. 57 ICINGS CHOCOLATE ICING 1 egg y 2 cake chocolate 2 cups sugar y± cup milk Butter size of a walnut Beat egg very light, add sugar, then melted chocolate, and milk. Mix thoroughly. Cook until it thickens. Add butter and beat until cool enough to spread. —Mrs. W illiam Couper. BITTER SWEET ICING 2 squares chocolate 2 tablespoons milk or enough to 1 cup powdered sugar make icing glossy and easy 2 tablespoons butter to spread. Melt chocolate and butter over hot water. Add powdered sugar and stir in well. Add milk and stir until smooth. Remove from fire and spread on cakes. It is better made with cream or very rich milk. —Mrs. Stuart M oore. CARAMEL ICING 2 £ups dark brown sugar Y z cake Baker’s chocolate y 2 cup milk Boil briskly 10 minutes. Add lump of butter the size of an egg and 2 teaspoons of vanilla. Beat until smooth and spread on cake. —Miss E thel R uffner. OLD FASHIONED CARAMEL ICING 3 cups brown sugar i y cups morning’s milk 1 cup white sugar y A cup butter Stir altogether (except butter). Then let come to boil and add butter and cook until it forms a ball in cold water, or until it will cream by dropping a few drops on a saucer and rubbing quickly with spoon. Beat until thick enough to put on cake. It requires a lot of beating. Good with black walnuts or almonds. —Mrs. R. L. Owen. WHITE ICING 2 cups sugar Y i cup hot water y 2 cup white corn syrup Boil until it forms a ball in cold water. Beat some and add stiffly beaten whites of 2 eggs. —Miss H ope S tuart. 58 PICKLES AND BEVERAGES PEACH PICKLE 7 pounds peaches 1 quart vinegar 3 pounds white sugar 1 box allspice 1 box stick cinnamon Drop peaches in boiling water, remove quickly, and either wipe fuzz off or remove skins. Make a syrup of other ingredients by boiling to gether for 20 minutes. Drop peaches in and boil until tender when stuck with a straw. It is better to cook half the peaches at one time. —M rs. H oward L. M itchell. WATERMELON PICKLE 6 pounds watermelon rind 3 big pieces of root ginger 1 small piece of alum Cover with water and boil until tender. Put in cold water, then drain. Make a syrup o f: 1 V\ pounds sugar to each pound of 2 tablespoons whole cloves fruit 6 pieces of stick cinnamon 1 lemon cut in thin slices Add fruit and boil until fruit is transparent. Before taking from fire add 1 pint vinegar. —Mrs. W illiam Couper. COLUMBIA CHUTNEY Chop fine: 15 large sour apples 2 large onions 2 pods green peppers with seeds removed Add 1 cup seeded raisins Simmer in 1 quart of vinegar for about an hour; add 2 cups brown sugar and 2 tablespoons white ground ginger and 2 tablespoons salt. Cook slowly 1 hour or more. —Mrs. T. M. W ade. MUSTARD PICKLE 1 qt. small cucumbers 1 large cauliflower, divided 1 qt. small button onions 4 green peppers Soak 24 hours in weak brine (1 cup salt, 1 gal. water). Scald in brine, then drain. Mix: 1 cup flour 6 tablespoons mustard 1 tablespoon turmeric with enough vinegar to make a cold paste.
5 9 Add 1 cup sugar, with cayenne and enough vinegar to make 2 qts. in all. Boil this mixture until it thickens and is smooth, stirring all the time. Add vegetables and cook until well heated through. —M rs. C. C. D ickinson. CHUTNEY 2 cups crystallized ginger cut in small pieces 7 tart apples 2 cloves of garlic 7 hard pears 1 tablespoon salt 4 green peppers 1 pint vinegar 2 red peppers 1 cup cold water 12 small onions 1 oz. curry powder pound solid ripe tomatoes 2 oz. mustard seed 2 cups seeded raisins %. teaspoon whole cloves 5 bay leaves Y\ teaspoon cayenne pepper 1 pound brown sugar Chop up apples and pears, raisins, tomatoes, peppers and onions. Put all to stew with seasonings until pears are tender but not soft. Put in jars while hot. —Mrs. R obert Cooke. RUSSIAN TEA 8 cups water 2 cups sugar 1 small bag of spice (1 teaspoon cloves and allspice and 1 stick of cinnamon) Boil 3 minutes. Cool. Add the juice of 6 oranges and 2 lemons and grated rind of 2 of each. Set aside to steep 8 cups of water and 5 tea spoons of tea. Strain and mix with above. Serves 20 people. —M rs. J. W. H amilton. TEMPERANCE PUNCH Make a syrup by boiling together for 5 or 10 minutes 2 cups of water and 2 cups of sugar. Just before taking from stove add grated rind of 3 lemons and 2 oranges. Add to this boiling syrup a small can of grated pineapple. When cold add y 2 cup of lemon juice and y 2 cup of orange juice and 2 cups of strong tea. Let all stand in refrigerator until ready to use when add 1 bottle ginger ale. —M rs. H ugh A. W h ite.
60 WEIGHTS AND MEASURES
1 teaspoonful ...... 60 drops 3 teaspoons...... 1 tablespoon 16 tablespoons...... 1 cup Y * cup ...... 1 gill 2 cups...... 1 pint 2 pints ...... 1 quart Butter the size of an e g g ...... J4 cup 2 cups butter...... 1 pound 2 tablespoons butter...... 1 ounce 4 cups flour ...... 1 pound 4 tablespoons flour...... 1 ounce 1 cup dry crumbs...... pound 1 pint water ...... 1 pound
OVEN TEMPERATURE CHART
Slow ...... 250° F. to 350° F. Medium...... 350° F. to 400° F. Hot ...... 400° F. to 450° F. Very hot ...... 450° F. to 550° F.