EVERYWOMAN’S COOK BOOK

LEAGUE FOR WOMAN ’S SERVICE

SAN FRANCISCO

EV ERYW OMAN ’ S C O O K BO OK

R EC IPES AND FOOD C OMBINATIONS FOR THE HOU SEHOLD

COMP ILED A ND AR R ANGED BY

HELEN M ! WELLS ‘ ’ Dietitia n Natio nal Leag ue fo r Wom a n s Service

‘ Formerly M yriam ! P rofesxor Inflitutional M anag ement ‘ ‘ rex el In ‘ mte P bil del bia D fii , a p

P U BLISHED BY NATIONAL LEAGU E FOR W OMAN ’ S SERVIC E

SAN FRA NCISCO 4 CA LIFOR NIA

t' Y 0 \ \ 93 a 3 Copyrig ht 1 9 22 ’ National Leag ue fo r Woman 3 Service

! CIA6 9 1 8 8 1

P RINTED U N D ER THE DIR ECTIO N O F P E R SONAL SE RV IC E B UR EAU

FL O R EN CE E . B ATE A LMA E . MAYN AR D SAN FRAN CISC O

1M » ! PR EFAC E

N ORDE R to further carry out our policy of Service for Women the N ational League is publishing this little book

to help all those women who are interested in good meals

their preparation and service . Recipes alone do not constitute

so a meal , we are i ncluding combinations of various foods i n

various ways . The recipes we are publishing in this book are largely those which have been very popular in the Restaurant of the N ational

’

L . eague for Woman s Service The others are choice , family

n t recipes which have o been published i n any form before . For more information along cu linary lines we recommend ! The Boston Cooking School Cook Book by Fannie Merritt Farmer fo r o And general use ; Fo d Cookery For The Sick , by M iss

! or for Farmer , l nvalid Cookery , by Sarah H ill , dishes for

i nvalids . The menus here listed are very simple and designed for the

t An small home which has but one servan or perhaps none . y of the menus might be prepared and served by the hostess herself t t wi hout making a disagreeable ask of meal preparation .

TABLE OF CONTENTS

Helps for Housekeepers Accompaniments Hors d ’ oeuvres Soups Breads Salads and Salad Dressings Lu ncheon Dishes Pickles and Preserves Vegetables [ ) esserts Cakes Simple Luncheon Menus Simple Dinner Menus Holiday Menus

[ 5 ] HELPS FOR H OU SEKEEPER S

t i es e All m easu rem en ts in hese rec p ar level.

l th ci es are su icien t uan tit o r a am il o ix Al e re p ff q y f f y fs people.

In o SALT t all co king , if is added to the food he fl avor will be improved . Foods

t C HOCO T SA wi h LA E particularly need LT.

A tt CI N NAM O N to C HOCO LATE li le added dishes greatly improves them , if the

CI N N O N flavor of AM is popular at all with the family .

EM O N ! U ICE LEM O N L added to all fruit dishes greatly improves them , the

bri nging out the other fruit flavor .

P I N EA P PLE LE M O N ! U I CE to B AN ANA A P PLE PEAC H or added , or salad keeps

these fruits from turning brown . Fresh PI N EA P P LE and fresh P E AC HES added to a GE LATI N dessert will prevent

that dessert from congealing . I f the fruit is cooked just a few minutes

f r it may then be used o a jellied fruit sal ad or a B avarian cream .

In making both YEAST and BA K I N G P OW DER breads and biscuits keep the

dough just as soft as possible . j ust the opposite of this is true of pie

pastry . The latter must be kept as dry as possible .

In planning a menu do not have the same food appear twice ;that is ! do not

or serve celery with the soup and then creamed celery as a vegetable ,

so tomato soup and then later tomato in the salad , or , as is often served ,

chicken soup when the meat course is chicken .

Menus should n ot have too many strongly flavored foods or too many mildly

flavored dishes , but have an even balance . With a mild meat , as chicken

or veal , serve a strong vegetable or pickle or preserve , and with lamb

or . high game serve some mild , neutral food M EAT Build all menus around the , instead of planning the vegetables ,

t . en rees , etc , and then adding the meat .

Cook all GR EEN VE GETA B LES i n boi ling water and do not salt them until they

R E are half done . DR I ED F U ITS and VEG TA B LES are put on to cook in the

cold water in which they were soaked . ln M EATS for to cooking all , except soups , have i ntense heat at first i n order R seal the exterior and thus keep i n the j uices . educe the heat l ater as

Fo r SO U PS intense heat toughens the albumin . , put the meat and bones

n o in cold water and let them come very slowly to the boil . AC C OMPANIMENTS

so up s t Wafers , bread s icks , croutons , celery , olives , pickles, cheese sticks , radishes,

or very hot hard rolls . MEATS

O ST E E — r Y R A B F Horseradish o horseradish sauce , orkshire pudding , catsup ,

Worcestershire or mustard .

OAST O — or R P R K Apple sauce , cranberry sauce cranberry jelly , apple rings,

or lemon ice . Sweet potatoes .

— O ST LA r . . R A M B M int sauce or mint jel ly, mint ice , cur ant jelly Peas

— BO I LED M UTTO N Caper sauce .

— D r r . A E o . B K HAM M ustard , pear and ginge conserve , currant jelly Spinach

- O ST V E A L . R A Tomato sauce , dressing with celery , cranberry ice

TE A K S— S M ushroom sauce ! browned) or creamed mushrooms , broiled

or . . bananas , horseradish horseradish sauce French fried potatoes

— MEAT LOA F Tomato sauce . FOWLS

— R O ST U C K A t . i A D pple sauce , curran jelly, bread sauce Creamed on ons .

R H — an OAST C IC K E N Curr t jelly . B russels sprouts .

BRO I E D H IC K E NS — o r e o . L C Currant grape j lly . M ushro ms

R OAST U R K E Y— ffi T Chestnut stu ng , cranberry sauce , cranberry jelly

cranberry ice . Onions .

R O ST G S E— A A OO . pple sauce , cranberry sauce or currant jelly

F I SH

A slice o lem on alwa s shou ld accom an sh ! f y p y fi . )

— S O N E . A LM g g sauce Peas .

M C K R — em on A E EL L butter .

LIBU — HA T Hollandaise .

FI LET OF O LE— S Tartar sauce .

HAD— e S Parsl y , egg sauce , mushroom sauce . Corn bread .

OYSTER S AND LA M S— C Horseradish , lemon . Celery .

C A LL P S— S O Tartar sauce . SALADS

R U IT— F Salt wafers , small sandwiches . Salted nuts .

EAT— M Celery, cheese wafers . Olives .

GE T B — Cheese E A LE . V straws , wafers

Fl S Hé— Slice of lemon . Celery, ol ives , saltines .

[ 7 ]

H O R S D ’ O E U V R E S

SARDINE CANAPES 1 can boneless and skinless teaspoon English mustard sardines 6 rings of stufled olives 6 rounds of bread toasted on H a r d c o o k e d egg white o ne side chopped very fine 4drops Worcestersh i re H ard cooked egg yol k pressed ! uice V2 lemon through a sieve Cayenne

R to . ub sardines , Worcestershire , lemon j uice , cayenne and mustard a paste

Place a thi n l ayer of this paste on the u ntoasted side of the bread . On the outer edge of the bread place a ring of the chopped egg white and just inside In that place a round of the grated yolk . the center pl ace a round of stuffed r for olive . This makes a ve y tasty first course a dinner where a fish course is not being served . CHEESE STRAWS

R - t o n oll the paste for pie paste to one four h inch in thickness , spread it

R011 o ne grated strong cheese . Fold this together , pressing edges firmly . to

. R . fourth inch again . Sprinkle with cheese as before epeat this a third time

- - e Cut i n strips one fourth i nch thick , one fourth inch wide and fiv inches

P lace . long . cayenne on the top just before baking B ake eight mi nutes i n a h ot oven . M ake rings of some of the strips and pl ace two straws through o ne to ring make an attractive accompaniment for salads, soups , or cocktails .

LOBSTER , CRAB , SHRIMP OR OYSTER COCKTAIL 2 cups of the sea food Dash of tobasco 1 CU O the O er P f hearts f cel y 3 tablespoons real h ot horse chopped finely radish » o r V. cup chili sauce catsup ! uice of 2 lemons V2 teaspoon salt

to M ix the celery and the sea food . M ix all the seasonings and add the solid food . Chill thoroughly . Serve with wafers instead o f celery as there is celery in the cocktai l . CELERY STUFFED WITH RO! UEFORT CHEESE DRESSING

12 small stalks of white crisp V3 cup olive oil celery 3 tablespoons vinegar Fo d Imported Roquefort V2 teaspoo n Worcestershire égeese 4tablespoons whipped cream

he t . Cream cheese , add the oil slowly When all the oi l is worked in , add the

t stifll . vinegar and Worcestershire , and las ly the y beaten cream H ave the

. t celery very dry Fill the hol low part with the cheese mix ure .

Double the quantity of oil , vinegar , and cream will make this a soft for tt enough mixture for a dressing le uce , endive , etc .

[ 9 ] H O R S D ’ O E U V R E S

SALTED ALMONDS

V2 pound shelled almonds 2 teaspoons salt m eat the large unbroken s Dash of cayen ne 3 tablespoons olive oil t f . o Place almonds i n a pan o water B ring the boi l and let boil three minutes .

o r B lanch . Place on a pie tin a dripping pan and stir the oil through the nuts . B ake i n a slow oven u nti l brown . The more slowly they are baked the

t . drier hey become , and thus will remain crisp longer This may take an hour . A l arge quantity of nuts may be prepared this way and kept i n a closed j ar

. n almost indefinitely When they are browned sufficiently, place o an un to c glazed paper remove the grease . Salt and add the ayenne at this time .

I for f i n a hurry the nuts , they may be fried i n deep fat and they wil l be o very go d for a short time , but they lose their crispness sooner if prepared this way . Olive oi l is much better than butter as it browns so slowly .

[ 1 0] S O U P S

CLAM CHOWDER

Cut three slices of bacon in small pieces and fry . Remove the bacon and fry Add ne cu f o ne . o o onion in the grease p raw potato cubes , the liquor and one

. Add cup of chopped clams Cook this u ntil the potatoes are done . two cups

ne- cu t A t o . dd of thi n whi e sauce and half p of cream Season o taste . the bacon . Serve . CHEESE ONION SOUP 3 tablespoons butter teaspoon salt

3 tablespoons flour V2 cup strong grated cheese 1 cup mil k white pepper and cayenne e M ake a white sauce by melting the butter , adding flour and s asonings and then the cold mil k and onion stock ! made from boiling four large onions u ntil tender and then pressed through the sieve) . Stir frequently u nti l thick to add t ens . When ready serve , the grated cheese and s ir unti l it has melted . A to good soup serve when a very light lunch is prepared otherwise .

TOMATO BIS! UE

- 2% 1b . can tomatoes 1 carrot 3 teaspoons sugar 3 bay leaves teaspoon soda 1 cup stale bread crumbs 1 onion 1 quart milk

8 whole cloves V2 tablespoon salt cup butter teaspoon pepper ‘ Sprig parsley e Scald the mil k with the onion , clov s , carrot finely diced , bay leaves and

- bread crumbs for forty five minutes . Remove the seasonings and rub the

S bread and mil k through the ieve . Cook the tomatoes with the sugar for R fifteen minutes ;add the soda and rub through a sieve . eheat the milk mix t o . Add ture the boiling point , add the strained tomatoes slowly butter ,

. A . chopped parsley, salt and pepper Serve at once . tasty luncheon soup

EMERGENCY CREAM OF TOMATO 1 cup of thin cream or 1 cup 3 tablespoons catsup condensed milk diluted one- third

t Add t e Heat the cream or the diluted milk o the boiling point . h catsup

Serve at once .

This is just enough for one service . I ncrease it proportionately according to the desired number o f services . The catsup seasons the soup perfectly and

t . A kills he flavor of condensed milk splendid help i n an emergency .

[ I l l S O U P S

VEGETABLE STOCK SOUP

The bones from a beef or veal 1 cup celery chopped fine - or 4lb . roast a soup bone V2 cup fresh green corn or V2 cup diced carrots canned corn

2 onions V2 tablespoon chopped parsley head cabbage chopped 5 tablespoons butter very fine Salt and pepper

Boil the bones for three or four hours . Cool . Remove all fat from the Add r r r t e strained liquid . the car ots , cabbage , cele y and co n o th soup stock and cook u nti l the vegetables are tender . Fry the onions in the butter and t Add w r o . hen tho oughly browned add the soup the chopped parsley, salt or one- of and pepper and serve . Tomato fourth cup catsup may be added to this if tomato flavor is desired .

[ 1 2 ] B R E A D S

NU T BREAD 2 eggs 1 teaspoon salt

» cU l cups milk V. p sugar 3% cups flour 1 cup walnut meats 4teaspoons baking powder Add t r . . o M ix flou , baking powder , salt and sugar Beat eggs very light eggs Add milk and then add entire liquid to dry ingredients . walnut meats which have been broken i n small pieces and covered with o ne- fourth cup of the L flour which was originally measured . et this mixture stand in the baking

-fi pan for twenty minutes . B ake i n a moderate oven thirty to thirty ve can f r minutes . This be used o sandwiches for a picnic or tea .

GRAHAM MUFFINS

1 cup graham flour IV; cups milk cup white bread flour 1 egg cup sugar 1% tablespoons melted lard

5 teaspoons baking powder 172 tablespoons melted butter l teaspoon salt

Add . M ix dry ingredients . mi lk and then egg wel l beaten Beat thoroughly .

Fold in the melted fats . B ake i n hot oven thirty minutes .

MAPLE SUGAR BISCUIT 2 cups pastry flour 3 tablespoons lard

5 teaspoons baking powder lb . pure maple sugar l teaspoons salt 1 cup mil k t Break maple sugar in o small lumps the size of a large pea . M ix flour , baking Add t . powder , salt , and then rub the fa i nto the dry ingredients the lumps Ad of maple sugar . d as much milk as the flour wi ll hold i n order to make a

to t dough which can be cut with a cutter , but not stiff enough be rolled wi h a rol ling pin . Cut dough i n small biscuits and place on a greased baking

h ot . t . N t sheet in a oven B ake for en minutes Serve at once . u s used i nstead of t the sugar make another varie y .

BRAN MUFFINS

1 cup flour V2 teaspoon salt

' 2 cups bran 5 tablespoons molasses 1 teaspoon soda 2eggs 1 cup milk Add Add t M ix dry ingredients . beaten eggs and molasses to mil k . liquid o dry ingredients . Place i n greased muffin tins in hot oven and bake from

t . thirty to for y minutes These may be used as a laxative food .

[ 1 3 ] B R E A D S

CORN MUFFINS

1 cu » p flour V, teaspoon salt

V2 cup corn meal 1 egg 3 teaspoons baking powder l cups milk 2 tablespoons sugar 2 tablespoons butter Add e e Sift and mix thoroughly the dry ingredients . the beat n egg to th milk

. e and add liquid to the dry ingredients Beat hard . Fold i n th melted butter .

Place in greased muffin tins and bake in a hot oven thirty minutes . These are

very good served with fish of any kind .

SWEET MUFFINS

cup butter 1 cup mil k cup sugar 1% cups flour

1 teaspoon salt ZVZ teaspoons baking powder 1 egg

r . A Cream butte , add sugar , then beaten egg lternately add the remaining t t dry ingredien s which have been mixed and sifted wi h the milk . B ake i n t greased tins i n a moderate oven for thir y minutes .

CINNAMON TOAST

12 Slices bread with crusts re cup sugar moved teaspoon salt Butter 2 teaspoons ci nnamon

n . Toast bread on o e Side . B utter the u ntoasted side very liberally M ix the

sugar , cinnamon and salt thoroughly . Spread on the buttered side of the

r . toast as thickly as possible , o as much as the butter will hold Place these on a broiler and when the sugar mixture has bubbled up with the butter and

softened serve at once . Cut the slices i n two after they are done . This makes a most desirable bread to serve with afternoon tea or is good for a luncheon where an apple salad is served .

GRAHAM GEMS WITH DATES

These are good for either breakfast or luncheon . 1 pint mi lk 3 cups graham meal 1 teaspoon salt 1 cup boiled rice 1 cup chopped dates 3 eggs 1 tablespoon melted butter 2 teaspoons baking powder

One tablespoon of sugar may be added if sweet muffins are desired .

A D D I T I O N A L R E C I P E S

[ I 6 ] S A L AD S A N D S A L A D D R E S S I N G S

FROZ EN FRUIT SALAD

1 teaspoon mustard 1 egg 1 teaspoon salt 1 cup mi lk 1 tablespoon flour 3 tablespoons vi negar M cup sugar Add t . t M ix the mus ard , salt, flour and sugar he scalded milk slowly to this . At When it has thickened add the egg well beaten . the very last add the

L t . . Add ne vinegar ! emon j uice may be substituted for he vinegar ) Cool . o of pint of whipped cream ! this means one cup cream before it is whipped) . To w — this dressing add t o cups of fruit bananas , pineapple , white grapes , green cherries or red cherry j am and oranges . The fruit wants to be cut i n quite small pieces . Pack this i n a mold and place it i n equal quantities of ice and rock salt for four hours . This is a splendid dish for a bridge tea as it takes the place of both sal ad and dessert .

! ELLIED VEGETABLE SALAD 2 tablespoons granulated gel 1 cup finely chopped cabbage atin 2pimientos cut in strips M cup cold water 1 green pepper cut i n strips M cup mild cider vinegar l Osliced stuffed olives 1 pint of boiling water 2 cups chopped celery 1 teaspoon salt 1 chopped cucumber M cup sugar 1 chopped dill pickle juice of 1 lemon Add for . Soak the gelatin i n cold water five minutes the boi ling water , then

. ve e the vinegar , salt , sugar and lemon juice When this is cold , add the g tables and place i n a mold or in i ndividual molds . Serve on lettuce with o r t mayonnaise a boiled salad dressing . Cheese s raws served with this make a most pleasing salad course .

FRUIT SALAD DRESSING

Mcup pineapple juice 2tablespoons cornstarch M cup orange juice Mteaspoon salt M cup lemon juice 2eggs or 4egg yolks M cup sugar d Heat fruit juices . M ix cornstarch with the sugar and salt . Ad the heated fruit juice slowly to the dry ingredients . Cook in double boiler for twenty Add t . t t . minu es the bea en eggs , cook slowly u n il they thicken This is very good on any fruit salad . S A L AD S A N D S A L A D D R E S S I N G S

CREAM SALAD DRESSING 1 teaspoon sugar 2 egg yolks M teaspoon mustard M cup milk M teaspoon salt 2 tablespoons melted butter Cayenne M cup vinegar 2 tablespoons flour

. Add Sift the dry ingredients Pour the melted butter over them . the scalded t to . R o mi lk this mixture eturn the double boiler , add the heated vinegar

and cook u nti l thick . ! I f this shou ld curdle do not be alarmed as the curd Ad out. d wil l cook ) the egg yolks and cook for three minutes . j ust before one serving add cup whipped cream or sour cream . This may be used for a

fruit salad or as the basis for a frozen fruit salad .

FRENCH SALAD DRESSING AND CREAM CHEESE DRESSING M teaspoon salt 2 tablespoons vinegar Mteaspoon pepper Mcup olive oi l Cayenne M CU p thick cream M teaspoon sugar Add . e e M ix the salt , sugar , pepper , cayenne and vinegar th oil slowly, b at

w . ing ith a dover beater When thoroughly blended , add the cream very

. w slowly, beating vigorously al l the time The cream hips and keeps the vinegar and oil from separating and thus the dressing looks better than the

no t A S regular French dressing , whi le the cream does alter the taste . quare of strong cream cheese softened and added to this makes a delicious dressing

lettuce , endive , asparagus , etc .

[ 1 8 ]

L U N C H E O N D I S H E S

CR AB FL AKE AND BACON

Remove the crab meat from two large crabs . M ake a white sauce of three

- cu tablespoons butter , three tablespoons flour , one cup milk , three fourths p Add w of cream . t o egg yolks just before it is finished and salt and cayenne to w f taste . Place i n a buttered baking dish and place t elve strips o sliced fried f r bacon over it . Place i n the oven o ten minutes .

CURRIED EGGS 12 hard cooked eggs Mcup cream 3 tablespoons butter 2 egg yolks 3 tablespoons flour M teaspoon curry powder 1 cup milk 1 teaspoon sal t

Melt butter , add flour and salt , then mil k . Cook i n double boiler for fifteen to minutes . Slightly beat egg yolks , add curry powder eggs , and then beat

Add . i n the cream slowly . this al l to the white sauce Cook until thoroughly

r . e Add . hot . the eggs When they are heated through , se ve This m ak s a good meat substitute and is very nice served with rice and chutney .

LOBSTER NEWBURG 2 pounds lobster Slight grating nutmeg M cup butter 1M cups thi n c ream M teaspoon salt Yolks 2 eggs Cayenne 2 hard cooked yol ks Add . c e . Cook lobster in melted butter for three minutes r am When hot , add the well beaten egg yolks combined with the cooked egg yolks which have

. e r been put through a fine sieve Wh n eggs thicken , emove at once and serve

- t with toast points . One fourth cup of sherry added o this materially in t creases its palatability . The sherry may be added o the lobster at first with the melted butter or at the very l ast .

CHEESE SOUFFLE This makes a good meat substitute for luncheon or may be used as a dinner entree if baked i n smal l individual casseroles . 2 tablespoons of butter 1 heaping tablespoon offlour f V2 cup O mi lk 3 eggs 1 CU P grated cheese A little cayenne pepper M teaspoon salt

Put the butter i n a saucepan and when h ot add flour and stir u ntil smooth n two e but not brow ed ; add mil k and seasoning . Cook minutes , then add th

f . o . c yolks the eggs well beaten and the cheese Set away to cool When old , t to add he whites beaten a stiff froth . Turn i nto a buttered dish and bake —fi from twenty to twenty ve minutes . Serve the moment it comes from oven .

[ 2 0] L U N C H E O N D I S H E S

CREAMED MUSHROOMS 2pou nds fresh mushrooms 3 tablespoons flour M cup butter Salt 1 cup mil k Cayenne 2 cups thin cream 1 teaspoon Worcestershire

Remove al l skin from the caps and the stems of the mushrooms . Cut the stems i n small pieces and break up the larger caps . Saute slowly in the t t butter . When very tender add he flour and hen the cream . Cook eight t oo . Add minutes . Then add the milk if the mixture is thick the seasoni ngs

. r and serve This is good for a vegetable , a sauce fo steaks or broi lers , or for a filling for a timbale . NOODLE TIMBALE 2eggs Mteaspoon salt 1 cup milk 1 box egg noodles t Cook noodles in boiling wa er or , preferably, chicken stock u ntil thoroughly

Add . tender . Drain from the liquid . the milk , salt and eggs well beaten Place i n a timbale tin or in a greased sauce pan and place a large bowl i n t c e he enter so that this mixture wil l bake firmly, with a large c nter for meat of some kind . Fill the timbale when it has been removed from the pan to a platter with creamed chicken , creamed veal , creamed mushrooms , or sweetbreads . BACON AND APPLE RINGS 12 apple rings 12 strips of bacon

- Core four large apples . Cut i n slices about three fourth to one inch in thick ness . Fry bacon and when crisp remove from grease , reduce the flame , and

no t fry the apples slowly i n the bacon grease . Be careful to break the apple A t . s o e rings soon as soft remove a hot pl ate , pl ace a strip of bacon on ach ring and serve at once .

HAM AND CORN SOUTHERN 2N 2 c r r c o . cans o n M green peppe hopped 1M cups milk 3 slices of boiled ham M inch 3 eggs thick 2teaspoons salt M cup grated cheese M teaspoon pepper Add M ix the corn , milk , seasonings and egg well beaten . the chopped pep t per . Place all i n a buttered baking dish , sprinkle the top wi h the grated cut two cheese , and then place on top the slices of ham which have been i n , t or . making six pieces of the meat . B ake slowly thirty for y minutes The fat t t from the ham permea es he corn and gives it a delicious flavor .

[ 2 1 1 L U N C H E O N D I S H E S

VEAL BIRDS 2 pou nds very best veal cutlet M cup finely chopped celery 2cups bread crumbs Mcup melted butter Pou ltry seasoning Warm water Salt and pepper

- tw H ave cutlets cut one third i nch i n thickness and o by four inches in Size . of M ake a dressing the bread , celery , seasonings , melted butter , and lastly w r . t o o o n the warm water Pl ace three spoons of dressing each strip of meat , roll up diagonal ly, holding firm with a toothpick . Place i n a roasting pan

- five . R and cook forty minutes Be sure there is water i n the pan . emove and pl ace an olive on the end of the toothpick for the head of the bird and place f o . a piece parsley for the tail Serve with a gravy or creamed mushrooms .

stufli n f A This same dressing is nice for the g o squ abs . little onion juice may be added if so desired .

HAM AND CORN SPANISH 2 2 No . cans corn 3 tablespoons catsup M pou nd boi led ham 2 teaspoons salt 1 green pepper Paprika 1Mcups milk 2 eggs G rind the ham , add corn , chopped pepper , mi lk , eggs wel l beaten , salt paprika , and at the very last the catsup . B ake i n a greased baking dish in a e -fi moderat oven for twenty ve minutes .

CHICKEN A L A KING

1 4- pound hen 1 green pepper 1 cup mi lk 2 pimientos M cup cream 1 can button mushrooms or 1 4tablespoons flour pound fresh mushrooms

— r Cook hen u ntil tender probably about three hours . Let boi l fo ten minutes and then reduce the heat and let it finish cooking j ust u nder the boiling

R . point . emove the chicken from the stock and cool both stock and chicken e c When the meat is cold , remov ski n and bones and ut all the meat i n fairly good Sized servi ngs . Remove the grease from the stock and use three table spoons of it for the fat i n making the sauce . Melt this i n a sauce pan , add

- o ne . t the flour , then the milk and and one half cups of stock S ir until it w c thickens . Then add the chicken , green pepper hi h has been cut finely, and lf pimiento . the mushrooms are fresh , remove the skins , saute in three table o fo r spo ns butter until tender , add the cream , cook five mi nutes , and then

If two add to the chicken mixture . canned mushrooms are used , cut them i n Add and add to the mixture without further cooking . the cream at the last

- t t . i n hat case . Season wi h salt and papri ka , and serve One quarter cup sherry added j ust before serving greatly improves this .

[ 2 2 ]

L U N C H E O N D I S H E S

BROILED OYSTERS AND BACON 30large oysters o n the half 15 strips of bacon Shell

Cut each strip of bacon in two . B roi l u nti l very rare . Place a piece of par tially cooked bacon on each oyster . Place the oysters on a pan and put u nder for t t oo h o . a broiler which is only moderately hot , a fire toughens them

t — not f Cook only unti l he bacon is crisp over four minutes . The flavor o the bacon grease as it melts around the oysters is a great improvement over plain broiled oysters . BROILED S! UAB

Split squ abs down the back , removing the backbone . Clean . Dry with a damp cloth . Singe and remove pi n feathers if there are any . Paint al l over i o n with a brush dipped in olive o l. Pl ace a broiler and broi l quickly from f ten to twelve minutes . Garnish with slices o orange through which a sprig of parsley has been run . VEAL LOAF 1 pou nd veal 1 cup mil k 1 pound chunk pork 1 cup cracker crumbs M pound ham 2 eggs Add Gri nd the three meats together . Season with salt and pepper . the milk Ad to the cracker crumbs and let soak five mi nutes . d to the meat and then

- ne . add the beaten eggs . B ake o and one half hours i n a medium oven ! ELL IED TUNA FISH 2 tablespoons granulated gel 1 teaspoon salt ati n 1 teaspoon mustard 2 tablespoons cold water 1 cup milk 2 egg yolks beaten well 2 tablespoons vinegar

Add mi lk to egg yol ks and the dry ingredients . Pl ace in double boi ler . the gelatin which has soaked in the cold water and the vi negar . Cook until 2 c e Add two N . to . thick . Set asid cool egg whites beaten stiff and one o M an

tuna . Place in mold which has been garnished with pimiento, green pepper and hard cooked egg . NU T LOAF 2 cups soft bread crumbs 1 egg 1M cups chopped peanuts M cup mi lk 1 cup cooked rice 1 tablespoon chopped parsley Salt and pepper to taste M ilk to moisten

- M ix all materials and bake o ne half hour i n a moderate oven . Salted no nuts may be used in order to save time in preparation , and salt will

t t . to be added o he mixture . This is best served with a tomato sauce

[ 2 4]

P I C K L E S A N D P R E S E R V E S

GREEN TOMATO PICKLES 1 peck green tomatoes 6 green peppers 5 large white onions 1 cup sal t

- Wash tomatoes and slice in one half i nch slices . Chop up onions and green

L r R . pepper . Sprinkle salt over all three ingredients . et stand ove night . inse

Cook i n weak vinegar a nd water twenty minutes . Drain . Cook i n following syrup for o ne and one- half hours ! 2 1 pou nds light brown sugar ounce cloves , allspice , and M pound white mustard seed stick cinnamon 2M quarts vinegar

OLIVE OIL PICKLES 100pickles 8 small onions

r Cut cucumb ers i n desired thickness ; add chopped onions . Place three o four inches of the pickles i n a stone j ar and then cover with a handful of salt . Repeat u nti l all the pickles have been covered . Let stand for three

- r . cu hours . D ain i n sack over night M ix three quarts vinegar , one half p one o il o ne white mustard seed , cup , tablespoon celery seed , half teaspoon

to e e r . L r d p ppe , and half tablespoon white pepper and add pickles et stand

f r . o three days Stir the mixture often . Can at the end of the three days .

! ELLO RELISH 1 package lemon jello M cup chopped celery 1 pint boi ling water Mcup chopped sweet pickles Mcan pimiento M cup chopped nuts 2 tablespoons vinegar Mcup chopped green olives

Add . Add e . L c th boi ling water to the jel lo vi negar et ool , and when tially congealed add the other ingredients . M old . Serve on lettuce .

PICKLED PEACHES 1 peck peaches 1 tablespoon cinnamon extract 4pounds light brown sugar o r 2ou nces stick cinnamon 1 qu art vinegar M tablespoon clove extract or M ou nce whole cloves

r w e . Boil sugar and vinega t enty minut s Peel peaches , put into syrup add extracts , and cook u nti l soft . Cook only a few peaches at a time . When

e r . If soft, plac in j a , pour hot syrup over them and seal whole cloves and stick cinnamon are used they must be added to the syrup when it is first put

on to . - boil Peaches may be steamed and then have the hot syrup poured over them i n the j ar i nstead of boiling them in the syrup .

[ 2 6 ] P I C K L E S A N D P R E S E R V E S

COLD TOMATO RELISH

One peck ripe tomatoes ! preferably solid red ones with few seeds) . Remove as many of seeds as possible . Chop into half inch cubes . Drain over night . In the morning add six large onions chopped fine and two cups chopped

two celery, three large sweet red peppers , pounds granu lated sugar , five tw t o . cups strong vinegar , one cup salt , and ounces whi e mustard seed . Mix

L . et stand over night Put into cold bottles and seal .

MUSTARD PICKLES 1 quart small cucumbers 3 stalks celery 1 quart small onions 6 tablespoons mustard 1 green tomato 1M cups sugar 6 large green peppers 1 cup flour 1 head cauliflower 2 quarts vinegar

- Soak in weak salt water twenty four hours . Cook i n same water u ntil tender . to in Drain . M ix mustard , sugar and flour and add heated vinegar the dry i n t Add g red e s slowly . Cook in double boiler thirty minutes . this to the pickles and seal . GOLDENROD MARMALADE

Cut the white rind of a watermelon . Lay in cold water over night . Next to morning drain . Put through food chopper . Put in cold water . Bring the w boi l and boil unti l tender . Peel four oranges and t o lemons . Put the rinds

c . . through the chopper . Cover with old water and let boil unti l tender Drain f r . o Put pulp through the choppe , add rinds Put in kettle with six pounds tw o . . sugar . Boil hours Seal

ORANGE MARMALADE 2 oranges l grape fruit 2 lemons

G To rind the fruit and peeling twice . every pint of fruit add three pints of

- L . t . L water . et stand twenty four hours Bring o the boiling point et stand - tw - twenty four hours again . When it is o thirds its original bulk add the - t heated sugar slowly . Three fourths pound sugar should be added o every pint of fruit juice and water of the original measurement . Cook until thick w ens , hen put i n cold dish .

PEACH AND ORANGE CONSERVE 2 dozen peaches halved Mpound sugar to every pound 6 oranges Sliced thin fruit

L . Place fruit and sugar i n layers . et stand over night . Boil one hour This is

t E . a very simple conserve bu very delicious . ach fruit adds to the other

2 7 ] P I C K L E S A N D P R E S E R V E S

PEAR CONSERVE 8 pounds pears 1 small box or 1 smal l j ar 4pounds sugar preserved Canton ginger juice 2 lemons

Cut pears i n small cubes . Cook with other ingredients unti l thick .

RASPBERRY BAR -LE -DUC 1 quart of perfect red rasp 3 cups sugar berries 1 cup red raspberry juice 1 cupful currant j uice

Combine fruit j uices , add sugar , let boil until they are very thick and almost

. . R a jelly Drop i n raspberries , a few at a time . Cook for three minutes emove

. r with a skimmer to small glasses When all the berries are cooked , the sy up will be thinned considerably . Boil it down until it is very thick again . Pour t on o the cooked berries . Seal .

YELLOW TOMATO PRESERVE

r i This is good to serve with meats o as a sauce over plain ce cream . 3 pints smal l yellow tomatoes 1 lemon

3 pints sugar M o! . ginger root Mpi nt water

Pour boiling water over the tomatoes and peel . Cut up lemon and ginger t root i nto smal l pieces . Cook sugar and wa er u ntil it hairs and then add

t . ne other ingredien s Cook about o hour u ntil thick .

RUMMAGE PICKLE 2 quarts green tomatoes 3 sweet green peppers 1 quart red tomatoes 1 small head cabbage 3 small bunches celery 1 large ripe cucumber 3 large onions M coffee cup salt w Chop vegetables fine , add three pints vinegar , t o pounds brown sugar , one

t n o e . teaspoon mus ard , one teaspoon pepper . Cook u ntil clear , about hour

MINT ! ELLY 1Mtablespoon gelati n 1 cup sugar 1 cup cold water 1 bunch mint 1 cup vinegar Green vegetable coloring

Soak the gelatin i n the cold water . Boi l the sugar and vinegar five minutes L Add . and add to the soaked gelatin . the mint chopped very finely et stand t ou . t . u ntil cool . Strain mint Color very sligh ly with green coloring Place i n individual molds to cool . This is an excel lent accompaniment for lamb .

Without the gelatin and the green coloring this makes a fine mint sauce .

[ 2 8 ] V E G E T A B L E S

SWEET POTATO AND APP LES 6 medium sized sweet potatoes M cup light brown sugar 3 tart apples 2 teaspoons salt M cup butter Mteaspoon cinnamon

Boi l sweet potatoes , remove the skins . Peel apples , core , and slice i n smal l A pieces . lternate layers of sliced potato, apples , and then the seasonings ,

- cutting the butter in small lumps . B ake slowly forty five minutes or u ntil the apple is thoroughly done . Cover this while baking . This is a fine com t bination to serve wi h duck , pork , goose , etc .

OKRA CREOLE

1 2 can . 1 pound of fresh okra or No . M of okra lf - r fresh okra is used , cut i n one inch pieces and boi l u nti l tende . Place

t of the okra in a baking dish . Fry one green pepper and hree slices onion i n w Add t o . t tablespoons oi l one cup tomato puree , salt and pepper o taste .

Pour this over the okra . Place buttered crumbs on top and bake slowly for one hour . HARVARD BEETS 2 bunches fresh beets 1 teaspoon salt M cup water 2 tablespoons butter

M cup cider vinegar 2- tablespoons cornstarch M cup sugar

Cook the beets until they are tender remove the skin , slice . M ake a sauce t of the o her ingredients by heating the water and vinegar , adding the sugar mixed with the cornstarch , salt and melted butter . Cook until thick ened . Pour over sliced beets .

[ 2 9 ]

D E S S E R T S

BUTTER SCOTCH P IE 1 cup brown sugar 3 tablespoons butter 1 cup mil k 2 egg yolks 2 teaspoons vanilla M teaspoon salt 3 tablespoons flour

M ix the flour with the brown sugar and add the scalded milk to this . Cook t Ad in double boiler for wenty minutes . d the egg yolks and cook u ntil they

Add t . thicken . bu ter and vanilla Place in a baked pie shell and place a meringue o n it . Brown slowly . This is easier to handle if made in individual pies or tarts . CARAMEL CUSTARD 4cups sc alded milk 1 teaspoon vanilla 5 eggs M cup sugar M teaspoon salt

- L Put one half the sugar i n a skil let , stir constantly u ntil it is melted . et it

- Add h ot . burn , add one half cup water , boil to a thick syrup the remaining Add sugar and the salt to the eggs . the scalded milk slowly, and then the f vani lla and two teaspoons o the caramel syrup . Strain . B ake in ramek i ns r to N set i n hot wate in a slow oven u ntil it will not stick a silver knife . ever let the water i n the baki ng pan boil as this will make a watery custard .

GOLDEN PUDDING 4cups soft bread crumbs 1 cup orange marmalade M cup butter 6 egg yolks 1 cup sugar M teaspoon salt M cup mil k at Soak bread in milk five minutes , add egg yol ks wel l be en , then sugar and

butter , which has first been melted , and lastly the orange marmalade . Place

i n a greased baking dish . M ake a meringue of the whites and three table

spoons of powdered sugar . B ake i n a slow oven for forty minutes .

RAISIN ROLL 1 cup raisins ! su ltana pre 2 cups flour ferab ly) Mteaspoon salt 1 cup sugar 2M teaspoons baking powder j uice of 1 lemon 3 tablespoons lard Water M ilk

Put raisi ns , sugar and lemon j uice i n a saucepan , cover with water and cook

slowly u nti l raisins are soft and juice is like syrup . Sift flour baking 1 . R i R01 powder and salt ub i n l ard and then mix a soft dough with m lk .

one— of to fourth an inch i n thickness , spread with raisin mixture , rol l up , tw o t . place i n greased pan , pour juice and easpoons butter over B ake in a

hot oven twenty minutes . Serve with cream .

[ 3 2 ] D E S S E R T S

COFFEE SAGO PUDDING

2 cups boiled coffee Mcup sugar Mcup sago Mteaspoon salt Add Cook the sago in the coffee in a double boiler u nti l transparent . the

sugar and salt . Serve with whipped cream .

APRICOT WHIP

2 can 1 No . M apricots juice of one lemon or M pound dried apri M teaspoon salt cots Whites 4eggs Mcup sugar

. I Strain the juice from the apricots, press the fruit through the sieve ! f using

- i Add e o ne c . dri d apricots soak half day , then ook slowly u nt l tender ) the r w suga , salt and lemon juice to the strai ned fruit . Beat the egg hites unti l

t . stiff and dry . Fold the egg whites into he pulp Serve with a soft custard

- of - made from one and one half cups mi lk , the four egg yolks, one fourth cup

ne sugar and o teaspoon vanilla .

PRUNE WHIP No . I Mpound prunes Whites 4eggs M cup sugar 2tablespoons lemon juice Pinch salt Soak prunes several hours ; cook in same water in which they were soaked Add u nti l soft ; remove stones and rub prunes through a strainer . the sugar Add t ti and cook five minutes . this prune mixture o the s fliy beaten whites Add . tw to when it is cold the lemon juice . B ake enty thirty minutes in a

pan of water in a slow oven . When done open the oven door and let the

whip stand in the oven for five minutes . This cools it off gradually so it will

t . no fal l Serve with cream or soft custard .

2 PRUNE WHIP No .

M pound prunes 1 pint of double cream M cup sugar 2 tablespoons lemon juice Pinch salt M cup shelled pecans

t . Cook the prunes as above , s rain through a colander or chop finely The Add prunes want to be i n a coarser condition than for the first recipe . the t to sugar and lemon juice to he prunes . Fold them i n the cream which has

fl Add t . been beaten stif y . he pecans which have been broken into fine pieces One - fourth teaspoon cinnamon added to this improves the flavor where

families care for the flavor of cinnamon .

[ 3 3 ] D E S S E R T S

SNOW BALLS

M Cup butter 3M teaspoons baking powder 1 cup sugar Whites of 4eggs M cup milk 2 teaspoons vanilla 2 cups flour t Cream the butter , add sugar gradually, alternately add the milk wi h the

flour and baki ng powder . Fold in the whites which have been beaten stiffiy to and which an eighth of a teaspoon of salt has been added . Steam for t -five t i hirty minutes in buttered cups covered wi h a p ece of oiled paper .

Serve with strawberry sauce .

STRAWBERRY SAUCE M cup butter 1 cup whole strawberries 1 cup powdered sugar M teaspoon soda

Cream the butter and add the sugar gradually . M ash and strain the berries t t e o . I n o and add th soda this j uice f the berries are very tart add less soda . Add the fruit j uice very slowly to the creamed butter and sugar so it wi ll no t K o n curdle . eep this ice u nti l it is to be used so it will not become too warm

and curdle . Serve this on the hot steamed cake .

CREAM PUFFS 1 cup boi ling water 3 eggs Mcup butter Mteaspoon salt 1 cup bread flour Add Put water and butter i n saucepan . Heat to the boiling poi nt . the flour

'

c leaves from . . al l at once . Cook u ntil it the sides of the pan Set aside to cool

When cold , add the u nbeaten eggs one at a time beating thoroughly after

. ffi each egg is added . Chill this paste Drop i n greased mu n tins and bake

- for twenty five mi nutes in a h o t oven . When cold open a hole i n the side and fill with a cream custard .

CREAM FILLING 2 cups milk 2 eggs or 4egg yolks M cup sugar 2 teaspoons butter M teaspoo n salt 2 teaspoons vanil la M cup flour Add Scald milk . M ix sugar , flour and salt thoroughly . scalded milk to the

- dry ingredients very slowly . Cook i n double boiler for three qu arters of an Re hour , stirring constantly u nti l it thickens and then only occasionally .

- move from stove , add butter and vanil la . When cold , add one half cup whipped cream to this and then fill the puffs .

[ 3 4] D E S S E R T S

CRANBERRY ICE 1 quart cranberries 2M cups sugar 2 cups water juice of 2 lemons Ad S . d Cook the cranberries and water ten minutes . Rub through a ieve the

for t . sugar , cook three minu es or unti l all the sugar is thoroughly dissolved

An t Add . . Cool . lemon juice Freeze excellent ice to serve with urkey , roast chicken , or with roast veal .

TRILBY PUDDING This dessert is easily prepared and makes a pleasing change from ice cream or ice . 1 pound marshmallows 1 pint whipped cream 1 cup blanched almonds t t Cut up the marshmallows wi h a pair of scissors , shred he blanched almonds with a sharp knife and whip the cream very stiff. M ix the ingredients to

gether and place on the ice or i n a cool pl ace for three hours . Serve in ice cups and sprinkle chopped nuts or macaroon crumbs over the top or garnish t wi h maraschino cherries .

LEMON SPONGE P IE This pie has the whites of the eggs beaten in with the other ingredients and is without a meringue . Yolks of 3 eggs j uice and rind of 1 lemon Mcup sugar 3 tablespoons of hot water

o t t t t t Cook to a custard i n a d uble boiler . Bea he whi e of he eggs and s ir in

- t t one half cup of sugar . Whip this in o he custard and place i n a crust which

. t has been baked Brown i n a ra her quick oven .

CHOCOLATE SAUCE FOR I CE CREAM 1 cup ground chocolate 1 tablespoon butter M cup granu lated sugar 1 cup water M teaspoon salt 1 cup milk Add t t . M ix he chocolate !or cocoa) , sugar and sal very slowly the cup of water which has been brought to a boil . Cook this mixture for eight minutes

r . over free flame , stirring constantly as both chocolate and suga burn easily Add the scalded mil k slowly to this first mixture after it has cooked the

- Add t t t five . eigh minu es , re urn to double boiler and cook for forty minutes t A t t he butter when it is done . l arger quanti y may be made and rehea ed If o t . t t when desired o serve his becomes too thick , milk , water , or hot choc la e t t may be added to dilu e i .

[ 3 5 ] D E S S E R T S

MERINGUE

This is a good dessert for o ne wh o prepares her own dinners as the shells can be made the day before and no cake is required with the dessert . Beat the white of one egg very stiff and beat in a scant one- half cup of

- o ne o . on se sugar and half teasp on vanilla Drop a grea d tin , dropping a

o n to Two small tablespoon p of another very lightly . eggs will make five smal l shells . The amou nt can be increased to any number desired . B ake i n

w - ve t a very slo oven forty fi minutes o o ne hour . Cut the shel ls open and fill with ice cream o r whipped cream i nto which you have stirred fruit or chopped nuts . VANILLA ICE CREAM 2 cups hot mil k 1 egg or 2yolks 1 tablespoon flour 1 quart cream 2 cups sugar 1M tablespoon vani ll a Mteaspoon salt

Add . R M ix flour , sugar and salt . scalded milk slowly eturn to double boi ler

- ne Add . . . and cook o half hour . egg and cook two minutes Strain Cool When cold , add cream and flavoring . Freeze . This makes a smooth , velvety ice cream . BRANDY SAUCE SUBSTITUTE

- Add S n Add Cream one fourth cup butter . lowly o e cup light brown sugar .

Of e two - the yolk on egg , tablespoons canned apricot juice , one half teaspoon

one . . vanilla , and then cup of sweet milk M ix well Cook i n double boiler

K to . u nti l mixture thickens . eep warm until time serve Pour this into the d stifll . d y beaten white Of one egg A a few gratings of nutmeg .

FRUITCOCKTAIL A most delicious fruit cocktai l and one which is rather u nu su al is made with equ al quantities of sliced peaches and cantaloupe— o ne and one- half

Add ne- f t cups each . o fourth cup o sugar and the j uice of wo lemons . Chi ll f o r . thoroughly . This is good a dessert or for a first course for a luncheon The lemon prevents the peaches from turning dark as wel l as adding very t materially o the flavor .

WASHINGTON P IE

M ake a loaf cake mixture of the Sunshine Cake recipe . Cut in squ ares . Pl ace two tablespoons of the cream custard for the cream puff filling

Add o ne o n the cake . large spoonfu l of whipped cream which has been

slightly sweetened and flavored with vanilla .

[ 3 6 ] A D D I T I O N A L R E C I P E S C A K E S

WHITE NU T CAKE

Mcup butter Mteaspoon cream of tartar 1M cups sugar 3 teaspoons baking powder 1M cups mi lk 1 cup walnut meats 2Mcups flour Whites of 6 eggs M teaspoon salt 2 teaspoons vanilla r Cream the butter , add the suga gradually , then alternately add the milk t t wi h the flour which has been mixed and sifted wi h the baking powder . R tw to t eserve o tablespoons of the flour place on he broken nut meats . Beat

the egg whites stiff . When these are half done add the cream of tartar . Fold t Add t in he whites and then the nuts . he fl avori ng and bake in a loaf cake t t in for fif y mi nutes in a slow oven .

GINGERBREAD

M cup Wesson oil 2 teaspoons ginger M cup sugar 1 teaspoon cinnamon 1 egg 1 teaspoon salt 1M cups flour M cup mol asses 1 teaspoon soda Mcup sour mi lk

O . M ix the il , sugar , salt and egg well beaten M ix and sift the flour with the Add t r soda , ginger , cinnamon . the mil k to he molasses and add this alte t n a el . y with the dry ingredients . Beat thoroughly B ake i n a moderate oven f r -fi t D to o twenty ve o thirty minutes . o not use o dark a mol asses as it will make this bitter . This may be served with chocolate sauce or whipped cream as a dessert . BROWNIES 1 cup sugar M cup flour Mcup melted butter M teaspoon vanilla 1 egg M cup nuts 2 squares chocolate M teaspoon salt Add Add the melted butter to the sugar . the egg well beaten and then the Add . t t melted chocolate the flour and salt and las ly he nuts and vani lla . t B ake in a thin sheet in a dripping pan for hirty minutes i n a slow oven .

BURNT CARAMEL CAKE

- Of - Of Cream one and one half cups sugar , one half cup butter and yolks two dd t t eggs . A one cup of wa er , two cups pas ry flour , three teaspoons caramel

Add - and a pinch of salt . Beat five minutes . one half cup flour mixed with tw t . two teaspoons baking powder . Fold in he whites of o eggs B ake in a n moderate oven until it will ot stick to a toothpick .

[ 3 8 ]

C A K E S

OATMEAL WAFERS 1M cups rol led oats 2 teaspoons vanilla M cup sugar 1 scant cup of flour Mcup butter 5 teaspoons milk 1 egg M teaspoon salt 2 teaspoons baking powder r t ho . M ix the suga and oatmeal , add the melted butter but not while it is dd A the egg which has been well beaten , mi lk and vanilla , flour and baking er hot r out powd . B ake i n a oven afte they have been flattened to the thick e f c R n ss o heavy cardboard with a spatul a dipped in old water . emove from the baking sheet at once after taking from the oven . These are delicious for afternoon teas o r to accompany an ice after a hearty meal as they are not rich . CRU MP ETTES 2 cups rolled oats M cup raisins 1 cup flour M cup chopped walnuts M cup butter M teaspoon soda i n 1 cup brown sugar Mcup boiling water er r r r w Cream butt and suga and ub in othe ingredients , mix i n soda ater

R e . and let stand one hour . ol l v ry thin and bake quickly

DOUGHNUTS 1 cup powdered sugar 1 piece butter size Of an egg 3 teaspoons baking powder M nutmeg 1 cup milk 2 eggs M teaspoon salt 3M cups flour !generous) e r r B at butter , suga and eggs togethe fifteen minutes ; add the milk , then the

- r e r . out one c flou with th baking powde and salt M ix very soft , rol l half in h

c c r . thi k , ut with cutte with hole i n the middle and fry quickly in hot fat

Roll i n powdered sugar as needed . The secret i n making these is to mix i n as I to little flour as possible . t is best stir i n only part in the bowl and then o n take a little at a time the board , adding flour as needed .

LAYER CAKE M cup butter 1M teaspoon baking powder 1Mcups sugar 2 teaspoons vanilla 1Mcups flour 2whole eggs M cup mi lk 2extra egg whites M teaspoon salt

r . C eam the butter , sugar , salt and egg yolks Sift the flour and baking powder t e e and add alternately with the milk o the sugar and butt r mixtur . Beat C A K E S

i - . st ffi o ne thoroughly Fold in the whites beaten y and the vanilla . B ake half

. t hour i n medium oven in layer cake tins This is oo rich for a loaf cake .

FIG FILLING

Cook one- half pou nd dried figs with one- half cup sugar and two cups of

- . G t water . Strain the juice from the solid part rind these figs wi h one fourth

Add . . cup of raisins . one teaspoo n of vanil la Spread this on a layer cake

t one - Spread over he fig mixture an icing made of egg white , one and one half

c . cups powdered sugar , and two teaspoons of lemon jui e

ORANGE FILLING M cup sweet butter or salt 2 cups powdered sugar butter which has been j uice and grated rind of I washed orange

Cream the butter and add the sugar gradually . When all the sugar has been I worked in add the orange juice and rind . f the orange has an extra quantity t of juice , more powdered sugar will have o be added . Spread on a cold cake

- and keep in a cool place . One fourth cup of shaved bitter chocolate sprinkled of e t over the top this cake improves the fl avor , orang bitter chocola e

good combination .

[ 41 ] A D D I T I O N A L R E C I P E S

[ 42 ] S I M P L E L U N C H E O N M E N U S

Shrimp Cocktail * Cheese Wafers Tomato Bisque * Rummage Pickles* M ushroom and Noodle Timbale * H am and Corn Southern * Buttered Lima Beans Hot B aking Powder Biscuits Fruit Rolls* Coffee Sago* with Whipped Cream Orange Cake

VIII Artichoke Salad Cheese and Onion Soup * * C rab flake and B acon Bread Sticks Stuffed Potato jellied Tuna Fish * * * jello Relish Meringues Cold Tomato Pick1e * ff Tea or Co ee Small Graham Muffins* B utterscotch

Peach and Cantaloupe Cocktai l ! < Oat neal W ft rs’k r Clam Chowder * Wafers Ch r ai g eese oast an acon >k B acon and Apple R ing s ellow l m to r er es v ! < i Hot Biscu i ts Pear Conserve grune glfiIp ang isustard Rocks* Tea

Lobster Cocktail * Oyster Stew Olives Celery with Veal Birds* Roquefort Cheese Dressing* G E ! < R t Sweet Potatoes lace Curried ggs with ice , Chu ney * Mustard Pi.ckles Sliced Tomatoes with French Finger Rolls Dressing Brownies*

Pineapple Waldorf Salad Cream of Pea Soup Croutons * >k Frozen Fruit Salad Cinnamon T0a 5 t t * Hot Chocolate Scotch Shor bread M acaroons Coffee Salted Nuts Sweetbread Timbales Potato Puff Nut Bread * Chicken Salad Olives Pickled Peaches* Graham Gems with Dates* Lettuce with Russian Dressing Cream Puffs* C rum pettes* Coffee

R ecipes to be found this co o k bo o k

[ 43 ] S I M P L E D I N N E R M E N U S

jellied Chicken Bouillon Clam B isque Croutons Olives Steamed H alibut Hol landaise Sauce Crown of Lamb M int jelly* Hot B iscuit M ashed Potato Nests with Prime Ribs of Beef Horseradish Green Peas Yorkshire P udding Dinner Rolls Fresh Asparagus Romaine Salad Sweet Potatoes and Apples Roquefort Cheese Dressing* * * Golden Pudding Salted Nuts Salt Wafers Coffee Raspberry l ce with W hipped Cream Demitasse

Stuffed Tomato Salad Wafers f f< Smoked Salmon Canape Cheese Souflle * Celery Stuffed with Pimiento Cheese Small Graham Muffin s t Broiled Chickens Currant jelly Por erhouse Steak Broi led B ananas ! < Potatoes H ashed i n Cream Creamed M ushrooms Snowballs Strawberry Sauce * Stuffed Potatoes L lce Coffee emon M acaroons Cafe Noir

* Shrimp Cocktail Saltines * jellied Vegetable Salad P OI R03 “ N Of Beef oo dles L B roiled M ackerel , emon Butter Har a d * v l Beets E e . scal loped Tomato s Ol i ve 011 P 1Ckles*

, , Persil lade Potatoes Nut B i scu i ts 0 Corn B read ! < * Tri lby Ci tron Cake Cream Puffs* or Coffee * Wafers and Raspberry B ar le Duc Demitasse

Sardine Canape * Celery VIII Filet of Beef Horseradish Sauce Oyster B isque Bread Sticks L Fresh ima Beans , Buttered Olives Delmonico Potatoes Roast Duck Apple Sauce Celery Penny Rolls Sweet Potatoes Glace Strawberry B avarian Cream Escalloped Onions Angel Food Cake Lemon Sponge Pie * Coffee Cafe Noir

R ecipes to be found in this c oo k boo k

[ 44] S I M P L E D I N N E R M E N U S

Vegetable Soup * Wafers Alligator Pear Salad Roast Loi n of Pork Apple Sauce French Dressing* G E Onions lace Steamed Salmon , g g Sauce Stuffed B aked Sweet Potatoes M ashed Potatoes Strawberry lce Spinach or Peas White Nut C' ake * Chess Pie * Brie Cheese Demitasse Coffee

XII Clams on the H alf Shel l Comb ination Vegetable Salad Horseradish Cheese Straws* Consomme Bread Sticks B aked H am Roast Chicken Pear Conserve* Sweet Potatoes and Apples* Escalloped Potatoes Spinach A r * rtichokes , Drawn B utte M aple Sugar B iscuit Apricot Whip ! < Sunshine Cake* Pineapple Frozen Pudding* Coffee Coffee

R ecipes found in

[ 45 ] H O L I D AY M E N U S

’ ’ I— NEW YEAR S IV— WASHINGTON S BIRTHDAY Broi led Oysters on the H alf Shel l with B acon * B lack Cherry Cocktail Bread Sticks Salted Nuts* Olives Celery Salted Pecans Crown Of L amb Consomme M int lce Artichoke Timbale with Mushrooms Green Peas ff Roast Duck B read Sauce Stu ed Potatoes R R * Spiced Apples aisin ol l t t * Potato Puff Brussels Sprouts B randy Sauce Subs itu e Frozen Pudding B lack Coffee Wafers Camembert Cheese ’ — T Cafe Noir V S . PATRICK S BIRTHDAY

’ II— LINCOLN S BIRTHDAY Artichoke Salad O L Filet f Beef, arded t * Shrimp Cock ail Horseradish Sauce Olives I rish Potatoes au N atural Celery Stuffed with Roquefort with Parsley Cheese Dressing * Creamed Spinach Swedish Timbales with Sweetbreads Shamrock Rolls R t oas Squab , Sliced Chil led Oranges Creme de Menthe lce Asparagus Hollandaise French Pastry in Fancy Shapes Dinner Rolls Green M i nts Nesselrode Pudding Sunshine Cake * Demitasse Cafe Noir

’ VI— APRIL FOOL S DAY

’ III— VALENTINE S DAY ! A good idea is to serve the meal backward) Heart Shaped Smoked Salmon ff Canapes Co ee ! served i n finger bowls) Artichokes Hollandaise Sauce Fried Chicken with Fresh * Roast Capon Cranberry Molds M ushrooms ! Served in soup plates) Sweet Potatoes Southern Style Green Peas E scalloped Onions ! Served i n demitasse cups) R Dinner olls Stuffed Tomato Salad Fancy I ce Cream Angel Food ! Served in large coffee cups) Salted Almonds* Fresh Strawberry Cocktai l Demitasse ! Served in small cream pitchers)

h R ecipes to be fo und in this co o k b oo k

[ 46 1