Selected Recipes

Selected Recipes Published by the Lo w er Tenth W ard Repu blic a n W o m en’s C lub ROCHESTER, NEW YORK L. E. Hoad ley & Sons General Contractors 795 Denise Road Charlotte 1452 Selected Recipes Published by the Lo w er Tenth W ard Re pu b l ic a n W o m en’s C lub ROCHESTER, NEW YORK December 1936 WOMEN’S REPUBLICAN CLUB OF THE LOWER TENTH WARD They talk about a Woman9s sphere, as though it had a limit; There's not a place in Earth or Heaven There's not a task to mankind givenf There's not a blessing or a woet There's not a whispered “yes” or “no” There's not a life, death, or birth, That has a feather's weight of worth Without a Woman in it. OFFICERS OF 1936 Mrs. John Hetzler.......................................................................... President Mrs. Charles Strong ............................................................Vice-President Mrs. P hilip Rodgers .................................................................... Treasurer Mrs. Arthur Spitzer .............................. Secretary Mrs. Allen McBride ...................... Financial-Secretary *Mrs. Charles Ba k e r ....................................................................M essenger Mrs. Alfred Lyndon...........................................................................Finance Mrs. F rank Wadm an.............................................................................Colors Mrs. William Doane...........................................................................Trustee Mrs. F red Dutch er...........................................................................Program Mrs. Carmen Judge ........................................................... Card Chairman Mrs. Harry Wilson.............................................................................H ostess Mrs. F red Wil b u r .............................................................................Publicity Mrs. John Peer...................................................Kitchen Fund Chairman *Mrs. Charles Baker passed on July 27th, 1936. RECIPE FOR WELL ORDERED HOUSEHOLD Let the mistress of the house take 2 lbs. of the very best self control, IV2 lbs. justice, 5 lbs. patience and 1 lb. of discipline. Let this be sweetened with charity. Let it be taken daily in large doses and kept constantly on hand. PREFACE We may live without friends, we may live without books But civilized man cannot live without cooks. 0 0 Think what cooking means to a woman. It means perspiration, desperation and resignation. It means a crown and a harp and a clear title to an estate in heaven. We thank all the ladies who have contributed recipes and the ad vertisers who have aided us in our work. Thus assuring the success of this book. We urge our members and friends to patronize these business firms, they deserve your patronage. If this end is attained, our recipe book will have accomplished its mission. “Be to its virtues very kind, Be to its faults a little blind.” Dear, how I wish that nature When she made her mighty plan, Hadn’t given the task to a woman To care for a hungry man.” SELECTED RECIPES FOR BEST RESULTS, REMEMBER . All materials should be accurately measured. An accurate cupful or spoonful is secured by leveling off the contents with tht back of a knife. A half spoonful is measured accurately by first leveling off, then removing half the contents with the tip of another spoon, moved from the center to the end. When “cup” is mentioned, a standard measuring cup is meant, which holds ex actly a half pint, and is marked to indicate also V2 cup, Vz cup and % cup. Shortening may be either butter or lard or butter substitute, or vegetable oil. If a recipe calls for sour milk and you do not have any, warm the desired amount of sweet milk, then add Y2 teaspoonful of vinegar and allow to cool. TABLE OF WEIGHTS AND MEASURES 2 teaspoons................................................................................. 1 dessertspoon 3 teaspoons.............................................................................................................1 tablespoon 4 tablespoons ............................................................................................ */4 cup 8 tablespoons ............................................................................................V2 cup 16 tablespoons .............................................................................................. 1 cup 2 cu p s............................................................................................................ 1 pint 4 cu p s...................................................................................................... 1 quart 4 quarts ................................................................................................. 1 gallon 8 q u a r ts .......................................................................................................1 peck Speck, pinch or d a s h ........... less than % teaspoon 4 tablespoons................................................................................. 1 wine glass VARIOUS WEIGHTS 2 cups liq u id ..........................................................................................1 pound 2 cups shortening................................................................................. 1 pound lb. print butter....................... Vz cup or 8 tablespoons 4 cups f lo u r ................................... 1 pound 1% cups r i c e ..............................................................................................1 pound 2 cups chopped meat (p ack ed ).........................................................1 pound CONTENTS OF CANNED FRUITS AND VEGETABLES No. 1 c a n ................................................................................................lVs cups No. 2 can ............................................................................................... 2VZ cups No. 2 V2 c a n ............................................................................................SV2 cups No. 3 c a n ................................................................................................4 cups OVEN HEAT Below are given the generally accepted terms for various degrees of heat. 250 degrees F —^50 degrees F ...................................................... slow oven 350 degrees F —-400 degrees F .............................................m oderate oven 400 degrees F-^450 degrees F .........................................................hot oven 450 degrees F — 550 degrees F ............................................. very hot oven SELECTED RECIPES FOOD COMBINATIONS With SOUP, pass olives and celery or radishes. With MEATS and FISH, it is customary to serve one starchy vegetable and one green vegetable; the latter is often served in the form of salad. With ROAST BEEF, serve potatoes mashed or scalloped and any one of the following vegetables: egg plant, cauliflower, Brussels sprouts, tomatoes stewed or scalloped, onions, squash, green corn, beet greens, new beets, peas, salsify and macaroni. If a salad is the choice, let it be of endive, cress, celery or lettuce with French dressing. DESSERT: Pineapple Tapioca Whip, Pineapple Sponge, or similar light dish. With STEAK or LAMB CHOPS, let the potatoes baked or friend or creamed; the other vegetables should be the same as for roast beef. DESSERT: Cottage Pudding, Prune Whip. With STEWED or BRAISED BEEF, serve boiled potatoes, parsnips, turnips, carrots, onions, peas or beans. DESSERT: Apple, Prune or Cranberry Pie. With ROAST LAMB, serve new potatoes, green peas, string beans, spinach, beet greens, summer squash, turnips, asparagus, mint sauce or mint jelly. DES SERT: Custard or Rhubarb Pie, Rice or Tapioca Pudding. With ROAST PORK, serve white or sweet potatoes, squash, onions, spinach, creamed cabbage, scalloped tomatoes, parsnips and apple sauce, especially cider apple sauce. DESSERT: Baked Indian Pudding, Pumpkin Pie, or Fruit Short cake. With BREADED CHOPS, mutton, lamb or veal, pass scalloped potatoes and tomato sauce. With HOT BOILED HAM, serve mashed or scalloped potatoes, spinach and apple sauce. DESSERT: Gingerbread with Whipped Cream. With HOT BAKED HAM, serve currant jelly, sweet potatoes, spinach, sprouts or cauliflower. DESSERT: Apple or Pumpkin Pie. With FISH, serve mashed or fried potatoes, onions, peas, fresh tomatoes or cabbage salad. DESSERT: Rhubarb or Lemon Pie. With CREAMED CODFISH, baked potatoes, buttered beets, lettuce salad with French dressing. With CHICKEN CROQUETTES, provide peas. With HOT APPLE PIE, BAKED INDIAN PUDDING or BAKED APPLE TAPIOCA PUDDING, serve vanilla ice cream. With ROAST CHICKEN OR TURKEY, serve mashed white potatoes, or can died sweet potatoes, squash, onions, celery raw or creamed, provide jelly, sweet pickles or cranberry sauce. DESSERT: Ice Cream, Sherbet, Pumpkin Pie, Steamed Pudding. SERVING 100 PEOPLE 2 V2 pounds of coffee 15 pounds of boiled, boneless ham 6 gallons of milk 20 pounds smoked ham 18 pounds of m eat 10 pounds of cheese—brick, Swiss or 50 pounds of potatoes American 15 No. 2 cans of peas 2 Y2 gallons ice cream (brick), cutting 4 gallons of soup 10 cuts to a quart brick 3 pounds of butter 50 pounds bass, V2 fish to each 6 loaves of bread—long loaves person 1% pound of olives 35 pounds jack salmon 25 heads of lettuce 100 rolls, one roll to each person 100 ears of corn on the cob 8 average size cakes 50 cantaloupes 18 average size pies 100 ribs of beef (raw ) 50 spring chickens, serving V2 fowl 50 pounds of beef tenderloin (Filet to one person Mignon) For escalloped

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