Radio Recipes From Aunt Sammy

AUNT SAMMY*
RADIO
RECIPES
i r
Qb
Developed by
T O E B U R E A U
O F H O M E E C O N O M IC S
U.S. DEPARTMENT
OF AGRICULTURE
/
AUNT SAMMYS RADIO

RECIPES1
A compilation o f 70 menus and about 300 recipes developed b y the
Bureau o f H om e Economics
CO NTENTS
M en u s...............................................................
Soups............ ........ ......... ...... ........................ Fru its............................................................... Vegetable dishes............. ...... ..........................
E gg and cheese dishes......................................
M ea ts.................................................... ..........Fish and shellfish.................................. .........
P o u ltr y ...... ....................- .................................
Balads and salad dressings......... ....................-
Page
1
9
11
14
23
27
38
41
44
M uffins and other quick breads................ .

Puddings and frozen desserts....... ........ .........
Sauces.............................................................. .
Pies and other pastries....................................
Cakes, cookies, and cake frostings_____ ______
Confections..................................................... .
Preserves, jams, and relishes............. ........... .
Sandwiches................................................ ......
Pa?
49
52
61
63
69
76
79
85
M EN US
BREAKFAST MENUS
t- S tew ed rhubarb.
Om elet.
\
Toast.
t:
B everage.
iO ran ge juice.
u
Cream ed eggs and dried beef.
Corn bread.
B everage.
Strawberries and cream.
H o t cakes and m aple sirup.
B everage.
Sliced bananas and cream.

Bacon.
C offee cake.
B everage.
G rapefruit.
P o ta to and fish cakes.
H o t biscuits.
B everage.
Stew ed prunes and apricots.
C ooked cereal and top milk.
Pop-overs.
B everage.
B aked apples.
Poached eggs on toast.
B everage.
1 A u nt Sam m ys Radio Recipes is in no sense a complete cookbook. I t is issued to meet the enormous
demand for printed copies of the most popular recipes broadcast from October, 1926, to June, 1927, in the
Housekeepers C h a t programs of the radio service, U nited States Departm ent of Agriculture.
613(3627
(1)
D IN N E R M E N U S FO R OCTO BER
M eat loaf, brown gravy.
Riced potatoes.
Carrots or beets.
Pepper pickle.
Lemon jelly.
L iver and bacon.
Mashed potatoes.
Fresh sliced tomatoes.
Blue plum sauce and best-evers.
Roast leg o f lamb, with onions.
Fresh or canned peas.
T a rt jelly.
Baked peaches.
Spinach with hard-cooked eggs.
Fried squash.
Baked potatoes.
Apple dumplings with sauce.
Veal cutlet and gravy.
Stuffed eggplant.
T a rt jelly.
H o t biscuits.
Sliced tomatoes and onions.
Peach sauce.
Broiled lamb chops.
Baked potatoes in the half shell.
Sauerkraut.
Celery and apple salad.
Gingerbread with whipped cream.
M ock duck.
Five-minute cabbage.
Candied sweet potatoes.
Stuffed tomato salad.
D IN N E R M E N U S FO R N O V E M B E R
Veal pie.
Harvard beets.
String beans.
Crisp lettuce salad.
Peach dainty
Oysters scalloped with rice.
Stewed tomatoes.
M ixed pickle.
Watercress or lettuce salad.
Upside-down apple cake.
3
Fish chowder, with toast or toasted crackers.
Celery and cheese salad.
Gooseberry pie.
Baked rabbit.
String beans.
Scalloped apples.
H o t biscuits.
Orange gelatin.
Chicken en casserole.
Mashed potatoes.
Quick-cooked spinach or carrots.
Apple salad.
Bean soup.
Macaroni with cheese.
Stewed tomatoes and celery.
Lem on meringue pie.
T H A N K S G IV IN G D A Y
Fruit cup.
Roast turkey or roast chicken, with stuffing.
Giblet gravy.
Mashed potatoes, or candied sweet potatoes.
Brussels sprouts, cauliflower, or spinach.
Cranberry jelly.
Lettuce salad with Russian dressing.
Celery.
Nuts.
Bread and butter.
Pumpkin or
Squash pie.
Coffee.
D IN N E R M E N U S FO R D E C E M B E R
Vegetable vitam in soup.
Cold meat.
Rolls and butter.
Relish.
Lettuce salad.
Baked apples.
Rabbit en casserole.
Cabbage salad.
Apple turnovers.
Fresh or canned salmon with egg sauce.
Riced potatoes.
Pepper pickle.
String beans.
Baked pears.
Lam b stew.
Boiled flaky rice.
Lettuce salad with a tart, spicy dressing.
Chocolate pie.
Creamed oysters on toast or in patty shells.

Potato chips.
Cabbage salad with mayonnaise-chili-sauce dressing.
Sliced oranges and bananas.
C H R IS T M A S D IN N E R N O . 1
j Roast turkey with bread stuffing, or roast goose with potato stuffing.
Giblet gravy.
Turnips and spinach, or Brussels sprouts and squash.
Celery.
Cranberry jelly or cranberry sauce.
Tom ato aspic salad.
Plum pudding.
M ince pie or frozen mousse with Christmas cookies.
Nuts and fruit.
Coffee.
C H R IS T M A S D IN N E R N O . 2
Christmas chicken or roast pork loin.

String beans.
Candied sweet potatoes.
Currant or apple jelly.
Grapefruit salad.
Cranberry pudding supreme.
Nuts and fruit.
Coffee.
D IN N E R M E N U S FOR J A N U A R Y
N E W Y E A R S D IN N E R N O . 1
Baked ham.
Fried pineapple.
Baked white or sweet potatoes.
Vegetable salad.
Upside-down apple cake.
N E W Y E A R S D IN N E R N O . 2
Iloast lamb.
Peas.
M in t or currant jelly.
Roast potatoes, or scalloped parsnips.
Red cabbage salad or slaw.
Cranberry pie.
Boiled dinner.
Corn bread, muffins, or crusty rolls.
H ot gingerbread with cream cheese, date, and nut filling.
Vegetables with pork.
Sour pickles.
Rolls and butter.
Canned fruit.
Orange drop cookies.
5
Chicken rizotto.
Carrots in parsley butter.
Lettuce or cabbage salad.
Apple dumplings with sauce.
Pickled pigs feet.
Sauerkraut.
Baked sweet potatoes.
C om bread.
Stewed dried apricots and cake.
Corn fritters.
Glazed onions.
Scalloped tomatoes.
Pickle or sour relish or lettuce salad.
Jellied prunes.
D IN N E R M E N U S FO R F E B R U A R Y
R abbit pie with vegetables.
Panned kale.
Cinnamon apples.
Cookies.
Potato soup.
Bacon and fried apples.
Cornmeal muffins.
Vegetable salad.
Swiss steak.
Baked sweet potatoes, or hot riced potatoes.
Spinach, kale, or other green vegetable.
D ill pickles.
Baked bananas with lemon sauce.
Beefsteak.
French fried potatoes.
Creamed celery.
Pickled beets.
Orange russe.
Black-eyed peas, or kidney beans.
Stewed tomatoes and onions.
Lettuce salad with French dressing.
Washington pie with jam or jelly filling.
Breast of lamb with spinach stuffing.
Rutabaga turnips.
Baked potatoes.
Brown B etty with cream.
Boiled liam.
Scallopcd potatoes.
Quick-cooked cabbage.
Apple sauce.
6
D IN N E R M E N U S FO R M A R C H
Creamed eggs.
Baked potatoes.
Spinach.
Rhubarb pie.
Shepherds pie.
String beans.
Pickled beets.
Caramel cake.
Canned fruit.
Omelet with Spanish sauce.
Baked potatoes.
Creamed cauliflower.
H ot graham biscuits.
Fruit cup.
Fricasseed chicken with dumplings.
Canned asparagus.
Mashed carrots.
Coffee gelatin with cream.
P o t roast of beef.
Browned parsnips.
Scalloped tomatoes.
Pickles.
Old-fashioned creamy rice pudding.
Scalloped onions and peanuts.
Buttered cabbage.
Ginger pears.
Graham muffins.
Cherry pie.
Boston baked beans.
Codfish balls.
Stewed tomatoes and celery.
Pickles.
Boston brown bread.
Grapefruit salad with cheese wafers.
D IN N E R M E N U S FO R A P R IL
Finnan haddie with egg sauce.
Riced potatoes.
Canned peas.
Cabbage salad with celery.
Lemon pie.
Fresh sliced beef tongue.
W ilted dandelion greens.
Fried potato cakes.
Banana pudding.
7
C hicken loaf.
Asparagus.
H o t S ally Lunn.
Ic e cream and fresh stra w b erry sauco.
A n g el fo od cake.
Y e a l timbales.
F ried apples and carrots.
B u ttered cabbage.
R h u barb tarts.
C old sliced corned beef.
' V egetab le curry.
Radishes.
G ingerbread w ith cream cheese filling.
R o a s t beef.
Y ork sh ire pudding.
C ream ed onions.
Spring greens.
A p ric o t whip.
K id n e y stew.
B u ttered beets.
L e ttu c e salad.
O atm eal muffins.
Stew ed rhubarb w ith sponge cake.
D IN N E R M E N U S FO R M A Y
R o a st lam b w ith m in t sauce.
B aked or boiled potatoes.
Peas.
One-crust apple pie.
B e e f roll.
P o k e shoots or oth er spring greens.
Caram el custard.
C o ld m eat.
B aked onions w ith tom ato sauce.
B a k ed potatoes.
H o t biscuits and butter.
S tra w b erry jam .
C lam chowder.
Crackers or toast.
L ettu ce salad w ith a ta rt dressing.
Cream puffs w ith custard filling.
Fresh fish.
Scalloped asparagus and spaghetti.
P ick led beets.
Sliced pineapple and strawberries.
B aked eggs and cheese.

Peas.
N e w potatoes w ith parsley butter.
S tra w b erry shortcake.
Chicken shortcake.
String beans.
B u ttered carrots.
S traw b erry ice cream.
L U N C H OR SU PPE R M E N U S
C orn chowder.
D rie d beef toasted sandwiches.
A p p le salad.
G in ger cookies.
Onion soup au gratin.
V egetab le salad.
Canned or stewed dried fruit.
T o a sted cheese sandwiches w ith tom ato sauce.
Canned pear salad.
Prune whip.
O m elet w ith Spanish sauce.
B aked potatoes.
A p p le turnovers.
F ried brains and eggs.
H o t scalloped apples.
H o t biscuits and honey.
S a vory m eat on toast.
Spring onions or lettu ce salad.
B lack berry flum m ery.
Cheese souffle.
H o t or cold slaw.
C ranberry muffins.
Cocoa.
SOUPS
M I L K - V E G E T A B L E SO UPS
M ilk -v egeta b le soups are m ade from cooked vegetables (chopped
o r sliced) and m ilk (w hole o r skim ) sligh tly thickened. T h e ve g e
tables m a y be asparagus, peas, beans o f various kinds, celery, p o ta
toes, turnips, carrots, spinach, onions, com , cabbage, or alm ost any
oth er vegetable. Som e o f these are good in com bination, as potatoes
and onions, potatoes and turnips, turnips and carrots.
2 cups milk.
1 tablespoon flour or less.
1 tablespoon butter.
S alt,
cup cooked vegetables, finely

chopped, mashed, or strained.
Th icken the m ilk w ith the flour as fo r white- sauce. A d d the

oth er ingredients. I f the vegeta b le is starchy, use less flour or thin
the soup w ith m ilk. T h e vegetables should be fin ely chopped,
mashed, or strained, so that th ey w ill blend w ell w ith the thickened
m ilk.
V E G E T A B L E V I T A M I N SO U P
1 cup tomato juice.

2 tablespoons chopped green pepper.
6 tablespoons butter.
3 teaspoons salt.
34, teaspoon pepper.
1 cup diced carrots.

1 cup chopped onion.
V/ 2 cups chopped celery.
1 cup diced turnips.
2 cups diced potatoes.
2 quarts meat stock.
B row n all the vegetables, except the potatoes, in the bu tter in a

skillet fo r about 10 minutes. T h is helps develop the flavor. Th en
place the contents o f the skillet in a saucepan. W ash out the p a rti
cles o f browned vegetables clinging to the skillet and add to the
stock in the saucepan. B o il 20 m inutes; then add the potatoes
and the tom ato juice. C ook 10 to 20 minutes longer. T h e potatoes
are added last, because th ey do n ot require much tim e to cook. I f
added w ith the oth er vegetables, th ey w ould be overcooked.
B E A N SO U P
Bean soup m a y be m ade w ith any one o f several kinds o f beans
n a v y beans, lim a beans, red kidn ey beans, black beans, pinto beans,
and soy beans.
H a lf a pin t o f the dried beans w ill bo enough fo r a fa m ily o f five.
Soak the beans overn igh t in a quart o f w ater. C ook in the same
w a ter until v e r y soft. I f the fla vo r o f onion is desired, cook one or
tw o slices w ith the beans. A fireless cooker is excellent fo r cooking
the beans. M ash the beans through a sieve when th ey are done.
A d d w a ter and m ilk or m eat broth enough to m ake up a fu ll quart.
A ll bean soups should h ave a little flour added to them as a binder
to p reven t the thick p a rt from settling to the b ottom . M ix a table
spoon o f butter w ith a tablespoon o f flour. A d d a little o f the h ot
soup and stir until smooth. A d d the rem aining soup and salt and
pepper to season. H e a t to boiling, then cook in the double boiler
CloG27------ 2
(9)
10
about 10 minutes. C elery or any other appropriate vegetables m a y
be cooked w ith the soup. T h e y should bo cut up in small pieces.
A tablespoon o f chopped parsley sprinkled o ver the soup at the last
m inute is an agreeable addition. A pinch o f mustard and a little
lem on juice are good when black beans are used. Som e people like
m inced hard-cooked egg and thin slices o f lem on o ver the top o f the
soup.
Q U IC K T U R N I P SO U P
4 cu ps milk.
2 cups grated raw turnip.
1M teaspoons salt.
teaspoon grated onion.
1 tablespoon flour.
teaspoon parsley, cut very fine.
H e a t the m ilk in a double boiler, add the flour and butter, which
h ave been w ell blended, then the turnip, the onion, and the salt.
C ook until the turnip is tender, or fo r about 10 minutes. Sprinkle
the parsley in the soup just before serving.
W ith this soup, serve toasted cubes o f bread or croutons. A n
easy w a y to m ake croutons is to spread slices of bread lig h tly w ith
butter. C u t each slice into strips, then into cubes. B row n tho
cubes in the oven.
O N IO N S O U P A U G R A T I N
3 cups meat broth.

6 medium sized onions, chopped.
iy 2 teaspoons salt.
4 tablespoons flour.
2 tablespoons cold water.

Pepper.
Toast.
Cheese.
C ook the chopped onions in a small amount of w ater until tender.

A d d 2 tablespoons o f fa t from the m eat broth or the same qu an tity
o f bu tter and let the onions cook down in this until they are yellow .
M ix them w ith the m eat broth and thicken w ith the flour and cold
w ater which have been w ell blended. C ook fo r a few minutes.
P o u r the soup into bowls or soup plates, place on top a round or
slice of toasted bread, and sprinkle grated cheese o ver the bread
and soup. S erve a t once.
C R E A M O F S P IN A C H S O U P
1 quart milk.
1 cup raw ground spinach.
1 teaspoon salt.
P la ce the m ilk in a double boiler w ith the salt. W ash the spinach,
and chop or grind it. I f ground, place a bow l to catch the liquid
which runs from the grinder and add to the spinach. M ix tho flour
and bu tter until w ell blended and add to the m ilk w ith the ground
spinach. S tir until thickened, and the spinach is cooked. T h is takes
about 10 minutes.
F R U IT S
A P P L E CO M PO TE
P a re the apples, core them carefu lly, and cut in half-inch pieces.
M a k e a rich sirup, 1 cup o f sugar to 1 cup o f w ater. A d d the pieces
o f apple to the boiling sirup. C ook till the apples are transparent.
C om m ercial coloring m a tter or cinnam on candies added to the sirup
g iv e the apples a pleasing color. T h ese apple slices are v e r y p re tty
as a garnish fo r meats.
SCALLO PED APPLE S
Pare, core, and slice ta rt apples, p referab ly those o f a kind that
w ill hold their shape when cooked. P la ce a la y e r o f the sliced apples
in a baking dish, sprinkle w ith sugar, d ot w ith butter, or pour on a
little m elted butter. P u t in another la yer o f apples and keep on
until the dish is heaping full. Press the apples down and put in
as m an y as possible. C o v e r the dish and cook the apples slow ly fo r
from 1 to 1^2 hours in the oven. A s the apples cook dow n during
the first h alf hour, a fe w m ore m a y be added. F ifte e n m inutes
before the apples are to be served rem o ve the co ver and spread
buttered bread crumbs o v e r the top. R etu rn to the o ven and let
the crumbs becom e golden brow n and crisp. T h e apples them selves
w ill be in w hole pieces and alm ost transparent. Som e kinds w ill be
pink in color. Scalloped apples are good served hot w ith the main
course o f dinner or supper.
B AK E D APPLES
W ash the apples and core them . B e careful n ot to cut through
the blossom end when rem o vin g the core. P la ce the apples in a
bakin g dish; fill the holes w ith sugar and butter. A d d a few drops
o f lem on juice fo r each apple, if desired. A d d ju st enough w a ter
to keep the apples from sticking. V e r y ju ic y apples do n ot need
w ater. C o v e r the baking dish or pan and bake in a hot oven until
the apples are soft. A p p les cook m ore q u ick ly in a covered vessel,
because the steam is held in.
S erve baked apples h ot or cold, w ith or w ith ou t cream. In the
fall, when apples are at their best, spices are n ot necessary, but in
the spring, spice is an im provem ent. Raisins also are good w ith
baked apples.
Som e apples, such as the W inesap, h ave m ore je lly in g p ow er than
others. I f cooked long enough, the ju ice form s a je lly . W h en
apples o f this kind are baked through, rem ove them from the bakin g
dish and concentrate the juice, adding a little m ore sugar i f necessary.
T h en place the je lly o ver the baked apples.
(11)
12
F R IE D A P P L E S A N D B A C O N
Select good tart apples. Peel them. C u t them in 1-inch cubes.
F r y the bacon in a h ea vy skillet. A s soon as the slices o f bacon are
crisp, rem ove and drain them on clean brow n paper and keep in a
w arm place. L e a v e about one-fourth cup o f bacon fa t in the skillet
and fill it up w ith the apples. Sprinkle on tw o or three tablespoons
o f sugar. A pples fried this w a y require a little m ore sugar than
ordin ary fried apples. C o ver the apples. C ook slow ly until tender.
T h en rem ove the cover and turn the apples gently, so the pieces w ill
keep their shape. L e t them brown ligh tly. T h e y are then almost
transparent. Place them on a hot platter, and surround them w ith
the crisp bacon.
A P P L E SAUCE
W ash, peel, quarter, and core the apples; or if the sauce is to bo
put through a colander, leave the skins on. C ook the apples in a
covered pan, using just enough w a ter to keep them from scorching.
I f apples are cooked in a covered pan, the steam w ill help to cook
them. C ook rapidly, until the apples are soft, adding a little m ore
w ater if necessary. I f the skins h ave been le ft on, put the sauce
through a colander or a sieve and then sweeten to taste. A dash
o f salt and a little bu tter im p rove the flavor. A d d in g the sugar
after the apples are strained gives a fresher taste and saves sugar.
One need n ot waste sugar on the apple sauce which does n ot go
through the sieve.
V a rie ty o f fla vo r m a y be secured b y adding spices, such as cin
namon, nutm eg, or cloves, 01* lem on juice. N u tm e g should be used
only on apple sauce which is to be eaten at once. A pplo sauce
flavored w ith nutm eg is apt to becom e b itter on standing. T h e
best-flavored apples m ake the best sauce.
F R U IT CU P
M a n y combinations o f fruit, fresh or canned, m a y be used for
fru it cup. Use colors that blend, and com bine acid fru it w ith sweet.
Grapes, oranges, grapefruit, canned' pineapple, and w hite cherries
are attractive. M ix the fru it and chill fo r about one-half hour before
serving.
S T R A W B E R R IE S S U P R E M E
}/i. pint double cream.
1 quart selected very ripe berries.
|
I
teaspoon salt.
cup or more powdered sugar.
W ash the berries well, drain, and cap. W h ip the cream until
thick, add the salt and the sugar. Continue the w h ipping until
all are well blended. F o ld the berries into the cream until each
berry is coated w ith the cream. T a k e care n ot to crush them.
Serve at once. I f the berries stand after com bining w ith the cream,
the juice is lik ely to be drawn from them and the cream thinned.
13
B A K E D PEACH ES
Select large ye llo w peaches, pare them, and cut them in halves.
P la ce in a shallow pan, p it side up. Sprinkle lig h tly w ith sugar,
d o t w ith butter, and add a little salt. B ro il under a flam e or bake
in the oven until the peaches are tender and lig h tly browned.
B AK E D PEARS
W ash the pears, cut them in halves, and core them. P la ce in a
baking dish. Sprinkle w ith brow n sugar and a little salt, .dot w ith
butter, and add a v e r y little w ater. P la ce in a m oderate oven.
C o v e r at first, until the fru it becom es soft. W h ile the fru it is cook
ing, baste once or tw ice w ith the liqu id in the pan. A d d a little
m ore w a ter if necessary to keep the pears from burning.
F R IE D P I N E A P P L E
D rain slices o f canned pineapple and brow n them v e r y slow ly in
a h ea vy skillet in a m ixture o f bu tter and lard or oth er cooking fat.
I f bu tter alone is used, the slices w illscorch v e ry easily and m ust bo
w atched closely.
B A K E D B A N A N A S W IT H L E M O N SAUCE
0 ripe bananas.
A
l cup sugar.
2 tablespoons melted butter.
2 tablespoons lemon juice,

teaspoon salt.
Skin the bananas, scrape lig h tly to rem ove strin gy portion, and
split in half lengthwise. P la ce in a greased shallow baking dish and
pour o ver them the liqu id m ixture. B a k e in a m oderate oven until
brown. Serve from the dish.
S P IC E D P R U N E S
y i cup vinegar.
1 pound large prunes.

1 quart water.
teaspoon salt.
1 cup sugar.
teaspoon whole allspice.
}/z teaspoon whole cloves.
3 small pieces stick cinnamon.
Select large prunes, wash w ell, and soak o vern igh t in the w ater.
D ra in the w a te r from the prunes and m ake a sirup o f it and the sugar.
T ie the spices in a cheesecloth bag and add to the sirup. T h en add
the prunes and cook fo r 15 to 20 minutes. A d d the vin ega r and cook
about 10 m inutes lon ger or until the sirup is fa irly thick.
F R U IT P U N C H
1 can grated pineapple.

3 cups boiling water.
1 cu p freshly made, strong tea.
Juice of 6 lemons.
Juice of 10 oranges.
}4 teaspoon salt.
1 quart grape, currant, loganberry,

raspberry, or strawberry juice.
2 pints charged water or ginger ale.
2 pounds sugar boiled with 1 quart
water for 10 minutes.
Ice and ice water.
C om bine the pineapple, fru it juices, tea, salt, and the sirup a fter
it has cooled. I t is better to m ake the punch a few hours ahead and
let it stand, closely covered, on ice to chill and ripen. A t servin g
tim e, add the charged w ater, or ginger ale, and cracked ice and ice
w a te r to dilute to the strength desired. Garnish w ith thin slices of
fru it and m in t leaves.
V E G E T A B L E D ISH ES
SCALLO PED ASPARAG US A N D S PA G H E T T I
cups spaghetti, broken in small

pieces.
2 cups asparagus, cut in inch pieces.
1 cup rich milk or cream.
1 cup asparagus water.
}/2 teaspoon salt.
Y i cup fine buttered bread crumbs.
3 or 4 drops tabasco.
C ook the spaghetti thoroughly in salted boiling w a ter; drain.

C ook the asparagus fo r 10 minutes in boiling w ater. Prepare a
sauce of the Hour, butter, m ilk, and asparagus water, and add tho ta
basco and salt. Grease a casserole and put in a la y e r o f the cooked
spaghetti and then one of asparagus. C o v e r w ith tho cream sauce,
continue until all ingredients are used. C o v e r the top w ith the bu t
tered bread crumbs. Bake in .an oven until the crumbs are golden
brown.
ASPARAG U S C U STARD
1 pint milk.
2 cups raw asparagus, cut in small
pieces.
3 eggs.
J--2 teaspoon salt.

Few drops tabasco.
C ook the asparagus in a small am ount o f w a ter until alm ost tender.
B e a t tho eggs slightly, add the m ilk and seasoning, and thon the
cooked asparagus and the w a ter in which cooked if n ot m ore than
cup. Grease a casserole, pour in tho m ixture, and bake in a pan
surrounded b y w ater, in a m oderate oven, until set in tho center.
Serve at once.
EO STO N B A K E D B E AN S
2 cups dried beans.

H pound salt. pork.
4' tablespoons molasses.
1 teaspoon mustard, if desired.
1Y i teaspoons salt (depending on salti

ness of pork).
Onion, if desired.
Soak the beans overn igh t in cold w a ter and then cook them gen tly
until th ey are so ft but n ot mushy. Score the rind of the salt pork
and p u t h alf o f the pork in tho b ottom o f the bean pot. A d d the par
boiled beans, m ix the molasses and other seasonings w ith a little hot
w ater, and pour o ver tho beans. A d d ju st enough m ore w a ter to
cover. Place tho rest o f the salt pork on top, co ver the pot, and
cook tho beans ve ry slow ly in the oven fo r 6 o r 7 hours. A d d a little
hot w a ter from tim e to tim e to replace that which cooks aw ay and is
absorbed b y tho beans. K e e p the lid on the bean p o t until the last
hour o f cooking. Th en u ncyver and allow tho beans and pork on
tho top to brown.
' (14)
15
S H R E D D E D S T R IN G B E A N S A N D F R E S H P O R K
1 quart shredded string beans.

1 pint shredded cooked pork.
| 1 teaspoon salt.
| 2 tablespoons butter.
M e lt the b u tter in a h ea vy iron skillet, and add the beans and pork.
C o v e r and cook fo r 20 or 25 minutes, turning the beans and pork
freq u en tly. Serve on buttered toast. T h e beans should be you n g
and tender when this m ethod o f cooking is used.
H A R V A R D BEETS
6 medium-sized beets.
y2 cup sugar.
tablespoon cornstarch.
M cup vinegar.
2 tablespoons butter,
W ash the beets, cook them in boiling w ater until tender, rem o ve the
skins, and cut the beets in to thin slices or cubes. M ix the sugar and
the cornstarch. A d d the vin egar, and le t the sauce b oil fo r 5 minutes,
stirring constantly. Just as the sauce is taken from the fire add
the butter. P ou r the sauce o ver the beets. L o t them stand on the
back o f the sto ve fo r a fe w minutes so that the beets m a y absorb
the sweet-sour fla vo r o f the sauce.
F IV E -M IN U T E C A B B A G E
V/ 2 quarts shredded cabbage.
3 cups milk.
1 cup cream or rich milk.
2 J-2 tablespoons butter.
2 J-2
tablespoons flour.
Salt.
Pepper.
C ook the cabbage fo r 2 minutes in the 3 cups o f h o t m ilk. A d d

the cup o f cream or rich m ilk, the blended b u tter and flour, and the
seasoning and cook ra p id ly fo r 3 or 4 minutes. T h e result is a
crisp vegetable, delicate in fla vo r and color.
BAKED CABBAGE A N D APPLES
2 quarts shredded cabbage.

1 quart sliced apples.
2 to 4 tablespoons butter.
1 teaspoon sugar.
2 teaspoons salt.
1 cup buttered bread crumbs.
Grease a baking dish. M a k e a la yer o f cabbage, then o f apple.

Sprinkle w ith sugar, salt, and d ot w ith butter. R e p e a t until all tho
ingredients are used. On the last la yer place the buttered crumbs.
C over, and bake until the cabbage and apples are tender. R e m o v e
the top o f the baking dish so the crumbs can brown. S erve from
the dish.
C A B B A G E , S P A G H E T T I, A N D C H E E S E
4 cups shredded cabbage.

V/Z cups spaghetti, broken in small
pieces.
2 cups milk.
pound American cheese.
1 teaspoon salt.
C ook the spaghetti in boiling salted w a ter until ten der; drain.
M a k e a sauce o f the flour, butter, m ilk, and salt. S have up the
cheese and add it to tho hot sauce. P u t the cabbage, spaghetti, and
sauce in a buttered baking dish in layers and co ver the top w ith
buttered bread crumbs. C o o k fo r 20 to 30 minutes in a m oderate
oven.
16
M A SH E D C AR RO TS
8 to 10 medium-sized carrots.
Cream or rich milk,

teaspoon salt.
W ash and scrape the carrots, cut in small pieces, and cook in a
small amount o f boiling salted w ater. W hen the carrots are tender,
press them through a sieve or a potato ricer. A d d enough cream or
top m ilk to m ake a cream y consistency. A d d the butter, and ^
teaspoon o f sugar, if desired. R eh ea t and serve hot.
CARR O TS IN P A R S L E Y B U T T E R
8 or 10 medium-sized carrots,
cup butter,
teaspoon salt.
1 or 2 tablespoons lemon juice.

1 tablespoon finely chopped parsley.
W ash and scrape the carrots and cut them in slices or dice. C ook
in a small qu an tity o f boiling salted w a ter until tender, or fo r about
10 or 15 minutes. M e lt the butter, add the lem on ju ice and the
parsley. P ou r o ver the carrots and serve at once.
F R IE D C A R R O T S A N D A P P L E S
6 medium-sized carrots.
6 tart apples.
2 tablespoons fat.
1 tablespoon sugar,
teaspoon salt.
Scrape the carrots and cut them lengthwise in to thin slices. Pare
the apples or leave the peelings on, as preferred, core, and cut into
slices about a fourth o f an inch thick. Place a single la yer o f the
apples and the carrots in a skillet w ith the fat, cover tigh tly, and
cook till w ell browned, turn, and brow n the oth er side. Just before
the cooking is finished, sprinkle w ith the salt and sugar. Serve on
a hot platter, first a la yer o f carrots, then a layer of apples, so the
tw o can be lifted together.
C E L E R Y F R IT T E R S
2 cups celery, finely cut.

1% cups sifted soft wheat flour.
1 cup milk.
1 egg.
y i teaspoon salt.
2 teaspoons baking powder.
S ift together the flour, salt, and baking pow der, add the beaten
egg and m ilk, then the celery. F r y b y spoonfuls in a well-greased
skillet. D rain on absorbent paper, and serve hot.
CREAM ED CELERY
Clean the celery, and cut into pieces about % inch long. C ook in a
small q u an tity o f boiling salted w ater fo r 15 to 20 minutes, or until
tender. D rain and combine w ith w h ite sauce m ade in the propor
tion of 2 tablespoons flour and 2 tablespoons bu tter to 1 cup m ilk.
Season and serve at once. A few o f the tender leaves o f the celery
m a y be m inced and scattered o ver the top to make the dish look
attractive. T h e tougher stalks o f celery from several bunches m a y
be used in this w a y and the hearts served raw.
17
B AK E D CUCUM BERS
1 Y i tablespoons chopped onion.

1 Yi teaspoons finely chopped parsley.
3 teaspoons chopped celery.
1 cup tomatoes cut in pieces.
3 good-sized cucumbers.
% cup fine bread crumbs.
Y i teaspoon salt.
W ash cucumbers and cut in h alf lengthwise. Scoop out as much

as possible o f the pulp w ithou t breaking the skin. B row n the onion
in the fat, add other ingredients m ixed w ith the cucumber pulp. S tir
constantly, and cook five minutes, or until dry. P la ce the fillin g in
the cucumber shells and bake until the shells are soft and the m ixture
is brow n on top.
ST U F F E D E G G P L A N T
1 medium-sized eggplant.
1 pint finely cut cabbage.
J4 teaspoon salt.
Y i cup chopped peanuts.
1 cup fine bread crumbs.
C u t eggplan t in half. R e m o v e as much o f .the w h ite portion as

possible w ithou t breaking the shell. C u t in small pieces. C ook the
cabbage and eggplant in a small am ount o f w a ter fo r 10 minutes.
D rain and add the other ingredients. F ill the eggplan t shells w ith
the stuffing; place buttered crumbs on top. P o u r around the stuffed
eggplan t a little o f the w a ter in which the vegetables w ere cooked.
Bake half an hour, or until golden brown.
C O R N P U D D IN G
2 cups fresh or canned corn, or dried

corn soaked and cooked.
2 tablespoons melted butter.
1y i teaspoons salt.
3 eggs.
2 cups milk.
B e a t the eggs and m ix all the ingredients. P o u r in to a buttered

baking dish and place in the oven in a pan containing boiling water.
B a k e the corn custard slow ly until it is en tirely set to the center in
a m oderate oven (350 F ). Corn, caim ed M a in e style that is, w ith
the grain scored and the pulp scraped out is especially good fo r use
in this kind o f a dish.
C O R N F R IT T E R S
1 cup liquid, either juice from canned

corn or milk, or the two mixed.
1 cup drained canned corn.
1% cups sifted soft-wheat flour.
1 tablespoon melted fat.

1 egg.
y i teaspoon salt.
M ix tho flour, baking pow der, and salt. M ix the juice from the
canned corn or m ilk, or w h a tever liqu id is used, the egg after it has
been beaten slightly, and the canned corn. S tir this liqu id m ixture
gradu ally into the d ry ingredients. A d d the m elted fat. I f the corn
is v e r y m oist, even after the liqu id has been drained from it, m ore
flour m a y be needed. D ried corn which has been soaked and cooked
until tender m a y also be used.
F r y the corn fritters in deep fa t or, if preferred, in a skillet in
shallow fat. In either case drop the m ixture b y spoonfuls into the
fa t and fr y rather slow ly. T h e fritters need tim e to cook through to
the center before the outside becomes too brown. D ra in the fritters
on absorbent paper and serve hot.
0130027-------3
18
C O RN R A B B IT
2 cups canned corn, crushed grains.

teaspoon salt.
1 cup grated cheese.
1 tablespoon green pepper.

1 or 2 teaspoons minced onion.
Few drops tabasco sauce.
Toast or crackers.
M e lt the butter, add the pepper cut fin ely and the onion. C ook
slow ly fo r 3 minutes, add the com and sim m er fo r 10 m inutes; rem ove
from the fire and beat in the cheese until m elted. P o u r o ver the
toast or crackers and servo at once. T o m a to pulp or catsup m a y be
added i f liked.
CORN CHOW DER
1 pint milk.
1 pint boiling water.
2 cups canned corn.
2 tablespoons salt pork, diccd.
1 onion, or more if desired.

1 quart potatoes, diced.
Salt.
Pepper.
C u t the pork into small pieces and chop the onion. B o il the diccd
potatoes in the pin t o f boiling w a ter fo r 15 m inutes. F r y the salt
pork and onion fo r 2 minutes and add these and the corn to the p o ta
toes. C ook until the potatoes are done. A d d the m ilk and season
to taste w ith salt and popper. B rin g the m ixture to the boiling
point. Serve v e r y h ot in soup dishes and place 2 or 3 crackers in
the dish before pouring in the h ot chowder.
W IL T E D D A N D E L IO N G REEN S
2 quarts dandolion greens.

4 tablespoons bacon fat.
M cup mild vinegar.

1 teaspoon salt.
W ash the greens thoroughly. C u t fin ely w ith scissors. Place the
greens in a skillet and add the bacon fa t, vin egar, and salt. C o v e r
until the greens are w ilted and th e n serve at once.
PANN ED KALE
Strip the kale from the m idribs and discard them and the strin gy
portions. W ash the kale thoroughly in several w aters and cut it
in to small pieces. F o r each qu art o f kale allow 2 tablespoons bu tter
o r other fat. M e lt the fa t in a skillet, add the kale, and co ver the
skillet to keep in the steam which form s when the juices o f the kale
are drawn out b y heat. T h e kale w ill be done in from 10 to 20
minutes. S ift a teaspoon o f flour o ver the greens, m ix w ell, pour in
Y i cup o f cream o r m ilk, and stir until thickened. Season w ith salt
and pepper.
O N IO N S F R IE D I N D E E P F A T
R em o v e the outer skin o f the onions and slice v e r y thin. D ip the
slices in to a thin batter m ade o f 1 cup flour, 1 cup m ilk , 1 egg, and %
teaspoon salt, and drain well.
U se lard or oth er cooking fa t fo r fryin g. H a v e a fry in g k ettle
about h alf full o f h ot fat. B e careful that the fa t is n ot so h ot that
it smokes. D ro p a small piece o f bread in to the fat. I f it browns
in about 1 m inute, the fa t is ju st righ t fo r the onions. P u t the slices
o f onion in a w ire basket o r sieve, so th ey can be easily rem oved from
; the fat. L o w e r the sieve or basket into the h ot fa t and let the
19
onions fr y until th e y are golden brow n. D rain the onions on absorb
en t paper. Onions fixed this w a y are v e r y good w ith steak. T h e y
w ill keep crisp fo r some days.
G L A Z E D O N IO N S
10 medium-sized onions.
34 cup sugar.
I 2 tablespoons melted butter.

I
P ee l tho onions and cook whole u ntil fa irly tonder in salted boiling
w ater, from 20 to 30 minutes. M ix the sugar and bu tter together
and spread o ver the sides and b o tto m o f a baking dish o r pan. D rain
the onions and place them in the pan and bake in a m oderate oven
u ntil brown, increasing tho heat tow ard tho last. W a to r cooks out
o f the onions, and the brow ning process is rath er slow. W hen
finished, tho onions should h ave a rich brow n glaze.
S T U F F E D O N IO N S
Select rather large onions tho Spanish v a rie ty if th ey can be
obtained, or large -Bermudas. A llo w from a h a lf to a w hole onion
fo r each person to bo served. C u t tho onions in half. P a rb o il
g e n tly until fa irly tender, takin g care n ot to g e t them out o f shape.
L i f t them out o f the w a ter w ith a skimmer.
A rran ge in a bu ttered
pan o r baking dish. Scoop out the onion centers and chop fine.
M ix w ith about an equal q u an tity o f bu ttered crumbs and a few
chopped nut m eats or a little m inced cooked bacon o r ham. Season
tho stuffing w ith salt and pepper. F ill the onions. P u t in the b ot
tom o f tho dish a few tablespoons o f tho w a ter in which the onions
w ere boiled, to keep them from d ryin g out too much. B ake until
the stuffing is browned.
SC A LLO PE D O N IO N S A N D P E A N U T S
4 to 6 medium-sized onions.
to % cup peanuts, ground.
1 cup thin cream sauce, made with 1

tablespoon Hour, 1 tablespoon but
ter, and 1 cup milk.
Cook the skinned onions in boiling salted water until tender.

Drain and slice with a sharp knife. Place the onions in layers in a
greased baking dish, covor each layer with tho cream sauce and the
peanuts, and continue until all tho ingredients are used. C over tho
top with buttered crumbs and bake in a moderate oven until golden
brown. Serve from the baking dish.
B A K E D O N IO N S I N T O M A T O SAUCE
6 m ediu m -sized onions.
1 q u a rt canned to m a to es.
2 tablespoons sugar, if desired.

1 bay leaf.
2 teaspoons salt.
teaspoon celery seed.

2 cloves.
Dash of p ep p er.
Cook the tomatoes with the seasonings for 10 minutes. Blend

flour and melted butter, add to the tomatoes, and mix well. Cut tho
onions in half and put them in a large baking dish. Strain tho
tom ato sauce over them. A dd more salt if needed. C over and
cook until the onions are tender, about 1 hour. Serve from the dish
in which cooked.
20
S C A L L O P E D P A R S N IP S
6 or 7 medium-sized parsnips.
cwp parsnip water.

cup rich miik or cream.
Buttered bread crumbs.
3^2
J/2
Scrub parsnips clean. C ook until tender in lig h tly salted w ater
20 to 30 minutes w ill be enough fo r m edium -sized ones. D rain.
Scrape off the outer skin. S p lit the parsnips lengthwise. P u ll out the
w o o d y cores. Place the parsnips in a shallow baking dish. C o v e r
them w ith a w hite sauce m ade w ith the butter, flour, m ilk, and parsnip
w ater. C o v e r tho top w ith bread crumbs which have been m ixed w ith
m elted butter. B ake in a m oderate oven until the parsnips are
thorou ghly heated and the buttered crumbs are golden brown.
B R O W N E D P A R S N IP S
Scrub parsnips clean, drop in to boiling, lig h tly salted w ater, and
cook fo r from 15 to 30 minutes, or until tender. D rain, scrape off
the skin, split lengthwise, and pull out the strin gy cores. D ip the
pieces in flour and fry in fa t until golden brown. O r mash the pars
nips after the cores have been rem oved, season, and form in to sm all
cakes before frying.
STU FFED PEPPERS
6
2
2
2
green peppers.
cups dry crumbs.
tablespoons butter.
cups ground cooked meat.
1 teaspoon onion juice.

Y teaspoon salt, or to taste.
2 tablespoons chili sauce or
ketchup.
C u t the stem ends o f the peppers and rem ove the seeds. I f a m ore
delicate fla vo r of the pepper is preferred, boil fo r 2 m inutes and drain.
Stuff the peppers w ith a m ixture m ade from the oth er ingredients and
co ver w ith buttered crumbs. B ake until the pepper is tender and
tho crumbs are brown.
F R E N C H F R IE D P O T A T O E S
Peel and cut potatoes lengthwise in to strips about }4. inch thick.
Rinse the strips in cold running w ater, and soak fo r 2 or 3 hours in
cold w a ter to rem ove as much starch as possible. R e m o v e from the
water, and pat w ith a clean d ry cloth to absorb the surface moisture.
H ea t a k ettle o f deep fa t hot enough to brow n a sm all piece o f bread
in 60 seconds. F r y about a cupful o f potatoes at a tim e. R em o v e
them from the fa t when golden brown, drain on clean absorbent
paper, and sprinkle w ith salt. Serve at once w hile h ot and crisp.
PO TA TO E S A U G R A T IN
4 medium-sized potatoes.
IK cups milk.
H teaspoon salt.
}4 pound cheese, grated.
D ice the potatoes and cook them in a small q u an tity o f salted

w ater. D rain. Prepare a w h ite sauce w ith the m ilk, flour, bu tter,
and salt. A d d the cheese, and s tir until m elted. In a shallow greased
baking dish place a la yer o f potatoes, a la y e r o f the cheese sauce, and
a la yer o f bread crumbs, w ell buttered. B ake in a m oderate oven
until golden brown. S erve from the bakin g dish.
21
B A K E D PO TATO ES IN T H E H A L F SH ELL
Select good-sized potatoes of uniform size and shape. As soon

as the potatoes are baked, cut them in half lengthwise. Scrape
out the inside, being careful not to break the skin. Mash the potato,
season it with salt, pepper, butter, and cream or rich milk, and beat
until it is light. Place this mixture in the skins, brush the tops
with butter, and put the potatoes in the oven for a final browning.
For variety, sprinkle grated cheese over the potatoes before they
are browned or add a very little chopped green pepper to the potato
mixture.
SC A LLO PE D PO TATO E S
0 medium-sized potatoes.
1 pint milk.
2 tablespoons chopped parsley.
Wash the potatoes and cook in boiling salted water until half done.
Skin the potatoes and cut in cubes. Grease a baking dish or pan,
place in it a layer of potatoes, sprinkle with some of the flour and
dot with the butter. Continuo until all the potatoes are used.
Pour in sufficient milk to almost cover, and bake in a slow oven
until the potatoes are brown on top and soft throughout. I f they
become dry add more milk. I f they cook too rapidly the milk will
boil over, and will not only be difficult to clean from the oven but
w ill also make a disagreeable odor all through the house. Serve
the potatoes from the baking dish, and just before it is sent to the
table sprinkle the chopped parsley over the top.
S W E E T PO T A T O E S W IT H A P P L E S
3 medium-sized sweet potatoes.

I
4 medium-sized apples.| 3 tablespoons butter.
cup sugar.
Wash the sweet potatoes and cook them in their skins in boiling
water. Cool and skin. Cut the potatoes and apples into slices.
Place in alternate layers in a buttered baking dish. Sprinkle sugar
over each layer. A dd a little water and bake until apples and sweet
potatoes are soft and brown on top.
C A N D IE D SW E E T PO TATO E S
6 medium-sized sweet potatoes.

1 cup corn sirup.
K cup brown sugar.
}/i teaspoon salt.

Partially cook the unpeeled sweet potatoes in boiling water. Cool

and skin. Cut the potatoes in halves lengthwise, or in three pieces
if the potatoes are large enough. Pu t in a greased baking dish
large enough for just one layer, not packing too closely. M ake a
sirup by boiling the corn sirup, brown sugar, salt, and butter until
fairly thick. Pour the sirup over the potatoes and place them in
the oven to brown. Turn them very carefully. T h e potatoes m ay
be served in the baking dish.
B A K E D TO M ATO E S
Cut tomatoes in half. Place in a shallow baking dish. C over
the tomatoes with buttered bread crumbs seasoned with salt and
pepper. Add a little water to keep tomatoes from sticking to the
dish. Bake in a moderate oven. .
22
S P A N IS H R IC E
3 medium-sized onions.
3^ cup drippings or butter.
i cup uncooked rice.
3 cups fresh or canned tomatoes.

3 green peppers cut into strips.
2 teaspoons salt.
Slice the onions and cook until tender and sligh tly brow n in the
m elted fat. R em o v e them from tho fat, add the rice, which has been
carefu lly washed and dried, and brow n it. T h en add tho cooked
onions, the tom atoes, tho groen peppers, and the salt. T u rn the
m ixture into a baking dish and bake it until the rice and the peppers
are tender.
B O IL E D R IC E
W ash the rice thorou gh ly to rem ove all loose starch. A good
rule is to wash the rice in several waters or in a stream from the
faucet, until the w ater runs clear. H a v e read y a large k ettle o f
boilin g w a ter lig h tly salted. Fou r or five quarts o f w a ter to 1 cup
o f rice is the best proportion fo r fla k y boiled rice. D ro p the rice in
slow ly. A llo w it to boil ra p id ly fo r 20 to 25 minutes, or until tho
grains are soft to tho center when pressed betw een the thum b and
forefinger. I f the rice tends to stick, lift it from tim e to tim e w ith
a fork, but do n ot stir the rice. S tirrin g breaks the grains and makes
the cooked rice pasty. A s soon as tho grains are soft to the center
take tho rice o lf tho stove and drain in a colander. C o v e r the
colander w ith a cloth and place it in the o ven ; or, if the oven is not
hot, set the colander o ver a saucepan o f h ot w a ter on tho back o f
the stove and cover w ith a cloth. T h is gives the rice grains a chance
to dry off and swell to their utm ost. D o t w ith butter, add a dash
o f paprika, and serve hot.
T U R N IP OR C A R R O T C U S TA R D
1 cup grated raw turnip or mashed

cooked turnip.
2 eggs.
1 pint milk.
teaspoon salt.
2 tablespoons molted butter.
Few drops tabasco.
B eat the eggs ligh tly. A d d the salt, the turnip, the milk, and the
tabasco. S tir in the m elted butter, and bake in a m oderate oven in
a pan surrounded b y w ater, until the custard is sot in the center.
Servo at once. Carrots m a y bo used in the same w a y as turnips.
VEG ETABLE C U R R Y
3^ cup rice.
1 cup diced onion.
1 cup diced carrots.
1 cup fresh or canned peas.
1 cup diced celery.
y2 teaspoon salt.
34 teaspoon curry.
2 teaspoons Worcestershire sauce.
W ash tho rice and cook in 2 quarts o f boilin g salted w ater. D rain ,
and let stand o ver stoam until tho grains swell and becom e separate.
C ook tho vegetables in a small q u an tity o f w a ter and just beforo
rem ovin g from the stove add tho canned peas, or if fresh peas are
available, cook them w ith the other vegetables. Use tho liqu id from
the vegetables and add the butter, salt, curry, and sauce. M a k e a
ring o f the cooked rice, placing the vegetables in the center, and
pou r o ver them the liqu id m ixture. Serve v e ry hot.
E G G AND C H E E S E D IS H E S
O M ELET
T o mako a flu ffy o m e le t, separate the yolks and w hites ca refu lly
and beat them well. T o the yolks add as m any tablespoons o f m ilk
o r w a ter as there aro eggs, enough salt fo r seasoning, and m ix well.
Th en fold in the flu ffy w hites until they, are well blended, being care
fu l n ot to stir rou ghly and so release the air which has boen beaten
in to the whites.
C ook the om elet in a h ea vy pan, such as an iron skillet, o f such a
size that the m ixture w ill be about 1 inch deep. P u t the pan on to
heat w hile the eggs are being beaten. M e lt in it enough bu tter to
coat the bottom , but do n ot allow the bu tter to brown. I f the bu tter
gets too hot, it m a y cause the om elet to burn and the fla vo r w ill be
ruined. T h e secret o f a perfect om elet is to cook it at a m oderate
tem perature. P o u r the egg m ixture in to the skillet and cook a t a
low , even heat. T h e air then has a chance to expand and raise tho
om elet before the proteins o f the ogg and m ilk set. M a n a g ed this
w a y, thoy set gradu ally w ith ou t becom ing too tough, and tho om elet
cooks through thoroughly. I f a sm all size gas or oil burner is used
m ove the pan about so that the om elet w ill cook around the edge at
the same rate that it does in the center. Use a spatula or broad,
thin, lim b er knife to lift the edges o f the om elet gen tly, in order to
find out when it has brow ned on the bottom .
T h en put it under a low flame in the broilin g oven or on the shelf
o f a hot baking oven fo r a few m inutes until the top sets. Or,
if preferred, co ver the pan during the w hole cooking period and
so cook the top o f the om elet w ith steam. T h en crease it through
the center, fold it o ver w ith a spatula or knife, and turn it onto a hot
p latter, w ith ou t a ttem p tin g to lift it out o f tho pan.
F la t om elets as the French make them are a little easier and
quicker to handle than flu ffy omelets, because the yolk s and w hites
o f eggs are beaten together, not separately. M ilk or w a te r is added
in the same proportion, 1 tablespoon to each egg. U se a large h ea vy
pan, w ith m elted butter, again being careful n ot to have it too hot,
and cook the m ixture slow ly and eve n ly on both top and bottom .
W h en it is golden brown, roll it in the pan, and turn it out onto a
h ot platter.
O M E L E T V A R IA T IO N S
A n y kind o f a cooked vegetable, such as chopped onion, green
pepper, celery or parsley d elicately fried in butter, cooked asparagus
or grated cheese, chopped ham o r bacon, m a y be spread o v e r half
o f the om elet ju st before it is folded and turned onto the p latter.
T h e w a ter in which vegetables h ave been cooked m a y also be used
as the liqu id in m akin g om elets and som etim es gives an unusually
appetizin g flavor. J elly is v e r y good folded in to an om elet. T o m a to
sauce, brown sauce w ith o r w ithou t vegetables, o r Spanish sauce,
poured o v e r the om elet after it is turned onto the platter, are still
oth er variations.
(23)
24
BAKED O M ELET
I/
x i teasp oon salt.
I 1 ta blespoon m e lte d b u tter.
1 q u a rt m ilk .
6 eggs.
W arm the milk and pour it into the lightly beaten eggs. Season
with salt and butter and pour this mixture into a greased baking
dish. Bake in a moderate oven surrounded by a pan of water,
until set in the center. Serve from the dish, adding more seasoning
as desired.
EGGS B E N E D IC T
E ggs .
T o a s t.
I T h in sliced h am o r bacon.
I H o lla n d a is e sauce.
Toast slices of bread, or split and toast English muffins. Place on

each piece of toast a thin slice of cooked ham or crisp cooked bacon.
On top of this place a poached egg, cover with hot Hollandaise saxice,
and serve at once. Th e ham or bacon may, of course, be omitted
and a drop or two of Worcestershire sauce sprinkled on each piece
of toast to give flavor.
The recipe for Hollandaise sauce is included under Sauces.
B A K E D EGGS A N D CHEESE
Break the desired number of eggs into a shallow greased earthen
ware or glass baking dish, add a few tablespoons of cream, and salt
enough to season, and sprinkle over the top grated cheese mixed
with fine, dry bread crumbs. Set this dish in a pan containing hot
water and bake in a moderate oven until the eggs are set and the
crumbs are brown. Just before serving add a few dashes o f paprika.
CHEESE SOUFFLE
1 p in t m ilk .
1% cups b rea d crum bs.
3 o r 4 eggs.
H p ou n d A m eric a n cheese.
% teasp oon salt.
P u t the bread crumbs and m ilk together in the double boiler, and
h eat to the scalding point. G ra te the cheese, o r shave it in to thin,
small pieces and stir it into the h ot m ilk and bread crumbs, but do
n ot le t it cook. A d d the salt. T a k e this m ixtu re from the heat and
w hile it is cooling, beat the yolks and w hites o f the eggs separately,
and bu tter a baking dish. T h e souffle w ill cook best in a goodsized earthenware or glass baking dish 3 or m ore inches deep. A fte r
the bread, m ilk, and cheese m ixtu re has cooled, stir in the beaten
egg yolks and fold in the whites. T h e air beaten into the egg whites
makes the souffle flu ffy ; therefore m ix the egg w hites in w ith a careful
fo ld in g m otion. P o u r the m ixture at once into the bu ttered bakin g j
dish and bake in a v e r y m oderate oven fo r 45 to 50 minutes. L o n g,
slow cooking is one o f the secrets o f m aking a perfect souffle. T h e
m oderate heat makes the air bubbles in the egg w hites expand until
the m ixtu re is lig h t and cooks it thorou ghly so that even when a
spoon is pu t into it fo r servin g it does not collapse like a pricked
balloon. T h a t is w h at happens to a souffle, om elet, or oth er sim ilar
egg dish that has been cooked too ra p id ly at too high a tem perature.
Souffles are n ot hard to m ake if one rem em bers this im p ortan t point.
25
B A K E D CH EESE A N D M A C A R O N I
2 cups m a ca ron i o r s p a gh etti b roken
in sm all pieces.
4 tablespoon s flour.
4 tablespoon s b u tter.
2 cups m ilk .
9
/ i pou n d A m eric a n cheese.
1 teasp oon salt.
C ook the m acaroni or spaghetti in 2 quarts o f boiling salted w a ter

until tender. D rain in a strainer and pour cold w a ter o ver it to
p reven t the pieces from sticking together. M a k e a sauce w ith the
flour, butter, m ilk, and salt. G rate or cut the cheese into the sauce,
reserving a little to grate o ver the top o f the dish.
Place the m acaroni in a buttered baking dish in alternate layers
w ith the cheese sauce. S catter the extra grated cheese o v e r the top
w ith bu ttered bread crumbs. B ake until the sauce and m acaroni
are h ot through and the crumbs are brown.
CH EESE TO A S T
1
1
2
4
pou n d A m eric a n cheese.

cup rich m ilk o r cream .
eggs.
drops tabasco, o r a fe w
o f cayen n e pep per.
grains
2 ta b lespoon s flou r m ix ed w ith

tablespoon s w a ter.
A litt le onion ju ice, if desired.
3^ teasp oon salt.
\]/2 teaspoon s b a k in g p ow d er.
Shave the cheese into thin small pieces. H e a t tho m ilk in a double
boiler, and thicken w ith the flour which has been m ixed w ith the
w ater. C o o k fo r 5 minutes. A d d the beaten eggs, the cheese, the
pepper, and the salt. C ook slow ly until the cheese has m elted and
the m ixture is thick and cream y. A llo w it to cool, then add the
baking powder. T h o cheese m ixture is then ready to spread on the
toast.
T o a s t just one side of the bread. Spread the cheese m ixture
th ickly on the untoasted side to the v e r y edge. I f the cheese m ix
ture does not come to the edges o f the bread, they become brown and
hard. B row n the cheese delicately, under a low gas flame or in the
oven. T h e slow heat allows the cheese m ixture to heat through
before it browns, gives it a chance to becom e light, and keeps the
cheese tender and soft. T o o great heat makes the cheese tough and
stringy. I f desired, place a strip o f crisp bacon across each slice of
cheese toast. Serve it hot from the oven. T h is recipo makes
enough fo r 12 to 14 slices o f bread. T h e cheese m ixture m a y be
prepared except fo r the baking pow der the day before it is to
be used. Since the m ixture stiffens 011 standing, heat until soft in a
double boiler, le t it cool, and add tho baking powder. Th en spread
the cheese on tho toast.
FR O ZE N C R E A M CH EESE W IT H F R U IT
2 N eu fch & tel o r cream cheeses.
1 cup d ou b le cream .
34 cup m ilk .
cups p o w d e re d sugar.
34 teasp oon salt.
134
3^ teasp oo n v a n illa .
Y i cup ch op ped canned pin eap p le,

p reserved cherries, dates, figs, or
raisins.
B reak up the cheeses and m ix w ith the m ilk. A d d the sugar,

salt, chopped fruit, and vanilla, and m ix thoroughly. W h ip the cream
until it is stiff and fold in the cheese m ixture. P o u r into a m old,
pack in crushed ice aud salt, and let stand fo r 3 or 4 hours to freeze.
G13G627-
26
Pou nd baking-pow der tins lined w ith tough w h ite paper m ake
suitable molds. Serve the frozen cheese in slices w ith o r w ithou t
a garnish of the chopped fru it; or, if preferred, lea ve the chopped
fru it out o f the m ixture and serve it as a garnish on top. A whole
preserved fig on a round o f tho frozen cheese is a particu larly a ttra c
tiv e com bination.
T h is same m ixture, unfrozen, is also an excellent fillin g fo r ch arlotte
russe m ade w ith la d y fingers or sponge cake.
M EA TS
PO T RO AST OF BEEF
W ip e the m eat, dredge w ith flour and salt. B row n in a little h ot
fa t in an iron kettle. I f desired, add a little onion to the fa t in which
the m eat is browned. W hen the en tire .surface o f the m eat is browned,
add h ot w ater, c o ver the k ettle tigh tly, and cook at a low tem pera
ture until the m eat is tender. T u rn the p o t roast several times
w h ile it is cooking. D o n ot le t it cook dry, bu t add o n ly enough
w a ter to keep from burning.
S W ISS S T E A K
4 pou n ds roun d or ru m p steak ab o u t
3 inches th ick.
3 tablespoon s fa t.
cup Hour.
iy -2 teasp oon s salt.

2 ]4 cups o f to m a to ju ic e an d pulp,
o r h o t w a ter.
S ift the flour and salt together, and beat them in to the steak w ith
a m eat pounder or ham m er. M e lt the fa t in a large h e a v y iron skillet
and sear the m eat w ell on both sides in the h ot fat. P o u r the tom ato
ju ice and pulp or the w a ter o ver the m eat, co ver tig h tly , and let
cook slow ly fo r 1
hours, or until the m eat is so tender th a t it can
be cut w ith a fork. A d d m ore liqu id from tim e to tim e if needed to
keep the m eat covered. T h e re should be p len ty o f rich g r a v y to
serve o v e r the m eat. Onions m a y be added if desired, and should
be brow ned and cooked w ith the m eat.
MOCK DUCK
Select a flank steak w eigh in g 2 to 3 pounds,
tho fo llo w in g ingredients:
cups stale b rea d crumbs.
1 teasp oon salt.
teasp oon pep per.
1 on ion , m inccd.
M a k e a stuffing o f
14 cup ch op ped celery.

2 ta b lespoon s b u tte r o r
ch o p p ed s a lt p ork.
cup fin e ly
B row n the cele ry and the onion lig h tly in the fat. T h e n m ix tho
ingredients ligh tly, com bin in g them w ith a fork. Spread the stuffing
o v e r the steak. R o ll the steak crosswise, and tie it in tw o or three
places w ith clean string. B y rollin g it crosswise the m eat w ill be
carved across the grain and the slices w ill be m ore tender. R o ll
the outside o f the m ock duck in flour, then sear the surface in
a sm all q u a n tity o f fa t in a bakin g pan. A d d m ore flou r if neces
sary, so there w ill be enough fo r brow n gra vy . W h en the m eat is
thorou gh ly seared on ail sides, add a cup o f w ater, c o ver closely,
and cook until tender. T h is takes about 1 Y i hours. W h en the m eat
is done, m ix 2 tablespoons o f fa t w ith an equal am ount o f flour, add
the liqu or from the pan, and enough w a ter to m ake as much g r a v y
as needed. I f the steak had fa t on it, there m a y be enough fa t and
also flou r in the pan to m ake tho g r a v y w ith ou t adding any m ore.
(27)
28
B EE F CRO Q U ETTES
1 p ou n d u p p er round, o r o th er lean
beef.
1 cup m ashed p o ta to , seasoned, or
1 cup th ic k cream sauce.
1 teasp oon salt.
Y i m ediu m -sized on ion , gra ted .

1 egg.
1 ta blespoon p arsley, chopped.
B read crum bs.
Sim m er the m eat in a sm all q u an tity o f w a ter until tender. T h en

grind the m eat, using the fine kn ife o f the grinder. A d d the oth er
ingredients, hut reserve the egg fo r dipping. M ix w ell. F o rm the
m eat in to balls or m old into oblong or cone shapes. D ip into the
beaten egg which has been w ell m ixed w ith 1 tablespoon o f w ater.
R o ll in fin ely sifted bread crumbs and place on a pan or board. L e t
stand fo r an hour or longer fo r the egg coating to dry. I f the cream
sauce is used as the binder, m ake it from 3 tablespoons flour and 1
cup m ilk.
H e a t in an iron k ettle any desired fa t until h ot enough to brow n
a bread crumb in 40 seconds. T h en carefu lly place the croquettes
in a w ire basket, lo w er them slo w ly in to the fat, and cook until a
golden brown. A s the croquettes are rem oved put them on a paper
to absorb the excess fa t and keep w arm in the oven until all are pre
pared. Serve w ith a garnish o f parsley and tom ato sauce.
F o r an oven-brow ned instead o f a fried croquette, use 1 }^ instead
o f 1 cup o f cream sauce in the m ixture. T h is is a little m ore difficu lt
to m old. Shape the croquettes as described, dip them in egg and
crumbs, and place them on a greased pan to brow n in a h ot oven.
BEEF RO LL
2 cups chop ped cook ed m eat.
1 teaspoon salt.
Y m ediu m -sized onion.
1 ta blespoon fin e ly ch op ped
ley.
1 cup b ro th o r m ilk.
pars
1 tab lesp o o n chop ped cele ry tops.

Y teasp oon tabasco.
)4 cup flour.
2 tablespoon s fat.
R ic h biscu it dough, m a de w ith
cups flour.
M a k e a sauce o f the flour, fat, and the m ilk or broth. C ook until
thickened and then m ix w ith the m eat and seasonings. R o ll the
biscuit dough about Y i inch thick and long enough to m ake a roll of
the righ t size to fit into the baking pan. P la ce the m eat on the dough,
and leave the dough uncovered about 1 inch from the sides. T h en
roll up the m eat and dough like a je lly roll, and place in a greased pan.
B ake in a slow oven until the crust is a golden brown. Servo tom ato
or any other well-seasoned sauce w ith the m eat roll.
CO RNED BEEF HASH
1 p ou n d coo k ed corn ed beef.
5 b oile d p otatoes.
O n ion to fla v or.

D ash o f cayenne.
P u t ingredients through the m eat grinder, using the fine knife.

Grease lig h tly a h ea vy iron skillet. P a t in the hash in an even la yer
and cook o ver a low h eat until a golden brow n crust is form ed. W hen
brow n place a pan or lid o ver the skillet and turn the hash out so the
browned side is on top. Slip the uncooked side in the skillet and allow
this side to cook a golden brown. T u rn onto a plate in the same w a y
as when first turned and garnish w ith parsley.
29
FRESH BEEF TO N G U E
1 on ion , large.
1 teasp oon p e p p e r corns.
2 b a y leaves.
1 b e e f ton gu e.
4 qu arts w a ter.
3 sprigs p arsley,
teasp oon salt.
W ash the tongue w ell. D o n ot trim it. P la ce it in w a ter to cover,

add the seasonings, and sim m er fo r 23^ to 3 hours, or until the m eat
is tender. Skin the tongue. Slice and serve hot, or allow it to cool
in the liqu id after skinning and serve cold.
M a k e a stew from the m eat at the base o f the tongue, the liqu id,
and added vegetables. O r cook spinach or kale in the liqu id, and
serve w ith the m eat w hich is n ot in shape fo r slicing.
K ID N E Y STEW
1 b ee f k id n ey.
1 cup d iced p o ta to .
1 tab lesp o o n flou r.
1 ta b lesp o o n ch o p p ed p arsley.
F e w d rops tabasco.
1 ta b lesp o o n th in ly sliced on ion .

% teasp oon salt.
1 ta b lesp o o n b u tter.
1 e g g y o lk
W ash the kidn ey w ell, rem o ve the skin, and m ost o f the fat. C o v e r
w ith cold w a ter and heat slow ly to the boilin g point, discard the
w ater, and repeat the process until there is no strong odor and no
scum on the w ater. T h en add m ore w a ter and sim m er the k id n ey
until tender. C u t the kidn ey in to sm all pieces. ' C o o k the diced
p o tato and onion and add to the cut kidney. T h ick en the liqu id
w ith the blended flour and bu tter, and cook fo r a few m inutes longer.
T a k e the stew from the stove and stir in the beaten egg yo lk , the par
sley, and tabasco. T h e heat o f the stew w ill cook the egg su fficiently
O X T A IL STEW
2 ta b lespoon s b u tte r.
1 teasp oo n W o rcestersh ire o r o th e r
seasoning.
S a lt an d p e p p e r to taste.
1 ta b lesp o o n p arsley, c h o p p ed fine.
Slices o f lem on.
1 o x ta il.
V/2 qu arts w ater.

4
2
2
1
carrots, diced.
tu rn ips, diced.
onions, sliced.
large p o ta to , diced.
W ash the ox tail, cut in short lengths, and brow n it in its ow n fat.
C ook the onions in the butter, add to the m eat w ith 1 ^ quarts o f the
w ater, and sim m er until the m eat is tender. In the m eantim e, cook
the carrots and turnips fo r 10 minutes in 1 qu art o f the w a ter and
add to the m eat, w ith the w a ter in which th ey cooked. A d d also the
potatoes, the sauce, and the salt and pepper. W h en the vegetables
are soft, thicken the stew w ith a sm all q u a n tity o f flour m ixed w ith
a little cold w ater to a sm ooth paste. C ook u ntil thickened. Sprinkle
w ith the parsley and garnish w ith slices o f lem on.
B O IL E D D I N N E R
4
4
3
2
3
pounds corn beef.

qu arts w a te r.
la rg e onions, cut in half.
la rge tu rn ips, cut in qu arters.
parsnips.
5 m e d iu m carrots, c u t in h alf.
3 p otatoes, la rge, cut in h alves o r
qu arters.
y h ead cab ba ge, m ed iu m , cu t in
eigh th s.
30
Select ft good p iece o f beef and co ver it w ith 4 quarts o f cold w ater.
A llo w the w ater to come to the boiling point and then discard it.
C o v e r the m eat again w ith 4 m ore quarts o f w ater and let it sim m er
until tender. T a k e the m eat o u t o f the water. I f the liquid is too
salty, pour off p a rt o f it and add sufficient fresh w ater to h ave at
least 3 pints o f w ell-flavored broth. T h e vegetables are added at
different times, depending upon the tim e needed to cook them tender.
A d d the onions iirst, then 20 minutes later the turnips, parsnips,
carrots, and potatoes. Fifteen minutes before these vegetables are
done, add the cabbage, which has been cleaned and cut in sections.
Serve the boiled dinner on a large platter, w ith the m eat in the center
and the vegetables drained and placed n eatly around it. T h e advan
tage o f this m ethod of cooking is to h ave the vegetables tender and
y e t not overcooked, as is sometim es the case in a boiled dinner.
M E A T LO A F
2 pounds grou n d beef.
}/2 pound grou nd p ork.
1 on ion , grated.
1 cup th ick cream sauce o r gravy,
or 2 eggs.
1 cup d ry b rea d crum bs.

1 to 2 cups can n ed to m a to .
S alt.
.
P ep p e r.
C e le r y top s.
M ix the ingredients together thoroughly. Shape the m ixture into

a loaf, place a strip or tw o o f salt pork o r small pieces o f suet on top,
and place in a h ea vy baking pan. B ake fo r % to % o f an hour.
T h e oven should be h ot at first, reducing the tem perature tow ard
the end. I f sauco or g ra v y is used as a binder fo r the loaf, m ake it
w ith 3 tablespoons Hour and 2 tablespoons bu tter or other fa t to I
cup o f liquid.
SA V O R Y M E A T ON TO A ST
1 pou n d shredded lam b, b eef, or
p ork.
4 cups c elery tops, ch op ped fine.
Or
2 cups celery an d 2 o f ch op ped
leaves.
2
1
2
2
1
cups canned "tom ato ju ice, strained.

teasp oon salt.
ta b lespoon s flour.
ta b lespoon s b u tter.
ta b le s p o o n shredded on ion .
Shred the m eat into small pieces. B row n the m eat in its ow n fa t
in a fryin g pan. A d d the celery tops, onion, and salt. C o v e r and
cook for about 10 minutes. A d d the flour and bu tter m ixed together
and the tom ato juice. S tir until the m ixture is thick and there is
no starchy flavor. Serve the savory m eat on slices o f d elicately
browned toast. F ried noodles o r French fried onions sprinkled o ver
the top just before serving are an a ttra ctive addition.
S H E P H E R D S P IE
Grease a baking dish and cover the sides w tih a thin la yer o f sea
soned mashed potato. F ill tho center w ith well-seasoned, sligh tly
thickened stew, creamed chicken, or creamed fish. T h ere should be
no potatoes in the stew. C o ver tho top w ith the mashed p o tato and
bake until the pic is h ot through and lig h tly brow ned on top. A
small amount o f baking pow der or a well-beaten egg adds to tho
lightness o f the potato.
31
L IV E R A N D B A C O N
A llo w 1 or 2 thin slices o f bacon fo r each serving. C ook the bacon
o v e r a slow fire in a broad iron skillet. A s soon as it is d elicately
brow ned and crisp, take the bacon out and drain it ; if le ft in the fat,
it w ill be greasy. W h ile the bacon is cooking, w ipe the liv e r and
rem ove tho outer skin and veins. M a n y cooks pour boiling w a ter
o ver beef liv e r to draw out any blood rem aining on it. H o g and
lam b livers are im p roved b y scalding. B e e f and calf livers are good
either scalded or unscalded. D ip each piece in flour, season w ith
salt, and cook s lo w ly in the bacon fat. In ten se heat makes liv e r dry
and leath ery and causes the edges to scorch. Onions cut in thin,
round slices m ay be cooked w ith the liver. W h en the liv e r is tender
and golden brown, rem ove from the pan aud keep it w arm w hile the
g r a v y is made. T o m ake tho g ra v y , strain tho fat, measure out 2
tablespoons o f it, and m ix w ith about
tablespoons flour. U se a
cup o f m ilk to m ix w ith the fa t and flour, aud cook the g r a v y u ntil
sm ooth. Season w ith salt and pepper. P ou r the g r a v y o ver the
liv e r or serve it separately. Garnish the dish o f liv e r w ith the bacon
and a b it o f parsley.
SCRAPPLE
Select 3 pounds o f v e r y b o n y pieces o f pork or pork and beef m ixed,
if preferred. A h o g s head m a y be used fo r m akin g scrapple. F o r
each pound o f bon y m eat use about a qu art o f w ater and sim mer
until tho m eat drops from the bone. R e m o v e tho bone, taking care
to ge t out all the tin y pieces. Chop tho m eat in to small pieces.
T h ere should bo about 2 quarts o f broth loft. I f necessary, add
w a ter to m ake this qu an tity. B rin g the broth to the boiling point,
slow ly add 2 cups o f c o m m eal, and cook the m ixtu re until it is like
a thick mush, stirrin g alm ost constantly. A d d the chopped m eat,
salt, and any other seasoning desired. A d d onion juice, sage, and
thym e, if desired. P o u r the hot scrapple in to dam pened oblon g
enatnelware pans. L o t stand until cold and firm. Slice and brow n
in a h ot skillet. I f tho scrapple is rich w ith fa t, no m ore fa t is needed
fo r fryin g.
V E A L T IM B A L E S
1 p ou n d vea l.
O n ion ju ice.
1 cup m ilk o r m e a t b ro th .
1 teasp oo n fin e ly ch o p p ed p a rsley .

L e m o n ju ic e to taste.
Sim m er the vea l in a sm all q u a n tity o f w a ter until tender, then pu t

through the m eat grinder, using the fine knife. Prepare a sance o f
the butter, flour, and liquid. A d d to this the w ell-beaten eggs, tho
seasonings, and the m eat. M ix w ell. Grease custard cups and pour
in the m ixture. B ako fo r y% hour in a pan surrounded b y w ater.
Tu rn the tim bales out and servo hot. Chicken, lam b, or any other
le ft-o v e r m eat m a y be used instead o f vea l in m aking timbales.
32
C U R R IE D V E A L
2 pounds veal.
1 m ediu m -sized on ion , ch opped.
2 cups lim a beans.

1 cup diced cucum ber.
34 teasp oon Curry.
]/ i, green p ep p er, chopped.

^ teaspoon s salt.
13
W ip e the m eat and cut it into small pieces. P la ce in a saucepan,

add boiling w a ter to cover, and sim mer the m eat until i t is alm ost
tender. T h en add the lim a beans. In the m eantim e cook the onion
and pepper in the bu tter and add to the m eat. W hen the beans are
done, thicken the liqu id slightly w ith a little flour which has been
m ixed w ith the curry, the salt, and a little cold w ater. A d d the
cucumber and cook fo r a few minutes longer.
J E L L IE D V E A L
2 pounds vea l.
1 q u a rt w ater.
1 tab lesp o o n gelatin .
Juice o f 3^ lem on.
1 tablespoon finely chopped parsley.

1 cup whipped cream.
Salt and pepper to taste.
C ook the vea l at sim mering point until tender. Separate the m eat
from the bones. P u t the m eat through the grinder, using the fine
knife. Soak the gelatin in 34 cup w ater and add to the hot m eat
broth. A d d the ground m eat and the seasoning. L e t the m ixture
stand until it begins to set, then fold in the w hipped cream and pour
the m ixture into a dampened, oblon g pan. C h ill thoroughly until
firm. C u t in slices, and serve cold. B o n y pieces o f veal, such as
cuts from the neck and the shoulder, are excellent fo r m aking jellied
veal.
VEAL CU TLET
V ea l cutlet should be served w ell done. T h e m eat fo r cutlets
should be cut about % of an inch thick. I f cut any thinner, it is
lik ely to dry out in cooking. R em o v e any skin and cut the m eat
in to pieces o f convenient size fo r serving. Season w ith lemon and
onion juice and W orcestershire sauce, if desired, before cooking.
D ip in flour and then cook in shallow fa t until a crust is form ed on
both sides. I f the m eat is tender, cover and cook slow ly until done.
I f the m eat is inclined to be tough, add h ot w a ter and simmer slowly.
A rich g ra v y w ill then be developed, which is served w ith the m eat.
Season w ith salt and pepper. M a k e a g ra v y b y adding flour and
m ixing w ell w ith the fat. Th en add h ot w ater. P ou r the g ra v y
o ver the cutlet.
R O A S T V E A L S H O U L D E R W I T H S T U F F IN G
R em o v e the shoulder bone, and fill the c a v ity w ith a stuffing m ade
as follow s:
2 cups d ry b rea d cru m b s.
4 tablespoon s m e lte d b u tter.
3/2 teaspoon salt.
34 teasp oon pep per.

3^ teasp oo n fin e ly g ra te d onion. .
A litt le sage or th y m e , i f desired.
M ix the seasoning w ith the d ry crumbs and m oisten w ith the butter.
Place the prepared m eat in the roasting pan. R u b drippings o ver
the surface, sprinkle w ith pepper and salt, and dredge w ith flour.
T h e flour form s a crust which holds the m eat juices. P u t the m eat
in a hot oven, in an uncovered roaster and cook until w ell browned.
Th en reduce the heat and cook m ore slow ly until tender. A ft e r tho
m ea t is rem oved, add flour and w a ter to m ake a brown gra vy.
33
V E A L P IE
2 pounds veal.
1
4
2
3
1 q u a rt w a ter.
1 ta b lesp o o n flou r.
Salt.
P ep p er.
on ion , sliced.
stalks celery, c h o p p ed fine.
p otatoes, diced.
carrots, diced.
C u t the m eat into sm all pieces and sear in the fa t in a skillet w ith
tho sliced onion. Th en place in a saucepan w ith the w a ter and sim
m er until almost tender. A d d the oth er vegetables and cook for 15
minutes longer. Th icken the liquid slightly w ith tho flour. A d d
the salt and pepper.
L in e the sides of a deep baking dish w ith a thin la y e r o f rich bis
cuit dough. P o u r the m eat and vegetable m ixture into the dish.
C o v e r w ith a la yer o f the biscuit dough. C u t a slit in the top crust
so the steam can escape. B a k e in a h ot oven until the biscuit dough
is delicately brow n and crisp.
P O R K CHOPS D E L U X E
5 p ork chops.
5 m ediu m -sized apples, p ared
cored.
4 w h ite p otatoes, m ed iu m size.
6 onions, cu t in h alf.
an d
3 teasp oon s salt.

Vf, teasp oo n pepper.
I K cups b o ilin g w a te r.
Flou r.
A large baking dish is necessary fo r this. I f a casserole is not

available, a roaster w ith a cover m a y bo used. Grease the baking
dish. C u t the onions in h alf and place them in the bottom o f the
dish. Sprinkle w ith salt. C ore the apples. C u t each apple into 4
or 5 rings, and stick the end o f a pork chop through these rings.
Th en place the pork chops and apples o ver the la yer o f onions arid
sprinkle lig h tly w ith flour. F ill up the spaces w ith the potatoes,
th in ly sliced. A d d the rem aining salt and the pepper. P o u r in tho
boiling w ater and co ver the baking dish. B ake until tender, which
w ill take a little o ver 1 hour. Th en rem ove the cover o f the baking
dish and continue the baking until all tho food is a rich golden brown.
P O R K W IT H VE G E TA B LE S
1
6
4
4
p ou n d lean p ork.
tablespoon s bu tter.
tablespoon s ch o p p ed onion.
tablespoon s c h op ped green p ep p er.
1 cup ch op ped celery.

2 qu arts c a b b a ge cu t in strips.
1 teasp oon salt.
Chop the pork, brown it in the butter, add the chopped onion,
green pepper, celery, and cabbage, and let them brown a little in the
hot fat. Then add a small quantity of water and let the meat and
vegetables simmer for about 15 minutes. The vegetables should
then be tender but still crisp and fresh looking. Season with salt
and pepper and serve at once.
61366 27------ 5
34
P O R K A N D P A R S N IP STE W
p ounds pounds fresh pork.
3 p in ts h o t w a ter.
3 cups diced parsnip.
1 tablaspoon fin ely ch op ped p arsley.
1 cup sliced onion.

2 ta b lespoon s flou r.
V/v teaspoon s salt.
C u t the pork into small picces and brow n in a skillet. A d d the

w ater and simmer the m eat until nearly tender. T h en add the
vegetables and cook fo r 15 or 20 minutes. M ix tho flour w ith a
small qu an tity o f cold w ater, add to the m eat and vegetables and
cook until the stew is thickened. A d d the salt. Sprinkle tho pars
ley in tho stew and serve hot.
BAKED HAM
Select a 9 or 10 pound ham and scrub it thoroughly. I f v e ry
salty, soak it overnight.
F o r cooking, to each pound o f ham allow at least 1 qu art o f boiling
w ater, or enough to cover. Place the ham in the h ot w ater. T o a
9 or 10 pound ham arid 1 carrot sliced, 2 stalks celery, 1 teaspoon
celery salt, 3 sprigs parsley, 1 onion sliced, 2 or 3 bay leaves, and
Y i cup strong vinegar. C over, and sim m er fo r 4 or 5 hours, counting
the tim e from the beginning of the sim m ering period. T w e n ty -fiv e
minutes to the pound w ill be about the righ t tim e. T e s t b y using
a skewer, or a fork w ith long tines, and turn the ham so it w ill cook
eve n ly on both sides. A d d m ore hot w a ter as the ham liqu or eva p
orates. T h o ham should be covered w ith w ater during the entire
cooking period. A ft e r the ham is tender, let it stand overn igh t in
the liquor, or, if it is to be served hot, rem ove the skin at once,
w a it until the surface o f the ham is cool, then co ver w ith the follow in g
m ixtu re:
1 3 cups brow n sugar.
3 cups fine, s oft b rea d crum bs.
I ^ teasp oon m ustard.

I C id er o r v in e g a r to m oisten.
M ix ingredients and spread o ver the upper side o f the ham until
en tirely covered. Press long-stem m ed, whole cloves into the coated
fa t at intervals. These help to hold on the paste, and also season
the meat. Place the ham in a h ot oven to form a crust quickly,
then reduce the tem perature and baste freq u en tly w ith a m ixture of
ham liqu or and cider or vin egar until the ham is even ly browned.
H A M E N CASSEROLE
, Place a thick slice of ham in a good-sized baking dish. Add
thinly sliced raw potatoes which have been sprinkled lightly with
flour. Pour over them enough milk to cover. Bake slowly for about
an hour and a half, or until the potatoes and ham are thoroughly
cooked. C over the baking dish for the first hour of the cooking.
The salt and fat of the ham are sufficient to season the potatoes. I f
necessary, add a little hot milk from time to time during cooking.
There should be enough liquid to form a tasty gravy around the ham
and potatoes. Serve the ham and potatoes from the baking dish.
I f the ham is very salty, soak it, preferably in buttermilk or sour
milk, before cooking it with the potatoes. The acid of sour milk
seems to soften the ham and make it very tender when cooked.
35
S M O T H E R E D H A M W IT H S W E E T PO TA TO E S
1 slice o f sm oked ham , cu t in to sizes
fo r servin g.
3 cups raw , sliced, s w eet p otatoes.
1 ta b lesp o o n b u tte r o r h am d ripp in gs.

2 tablespoon s sugar.
1 cup h o t w ater.
Brow n the ham lig h tly on both sides and arrange it to co ver
bottom o f a baking dish. Spread the sliced sw eet potatoes o ver
ham. Sprinkle w ith sugar. A d d the h ot w a ter and extra
C o ver the dish and bake slow ly until the ham is tender. Baste
potatoes occasionally w ith the g ra vy. B row n the top well.
the
the
fat.
tho
P I C K L E D P I G S F E E T
Place p ig s fee t in salt pickle fo r several days. T h en boil them for
a va ry in g length o f time, depending upon the size o f the feet. T a k e
care to rem ove them from the k ettle before the m eat separates from
tho bones. S plit the fee t lengthwise, place them in a jar, and cover
w ith vin egar to which b a y leaves, allspice, and whole black pepper
h ave been added.
RO AST STU FFED SHOULDER OF LA M B
H a ve the shoulder blade rem oved, and fill the c a v ity w ith a stuffing
made as follow s:
2 cups d ry b rea d crum bs.
4 to 6 tablespoon s bu tter.
teasp oon salt.
3^s teasp oon pep per.
3^ teasp oon on ion juice.

1 teasp oon p a rs ley o r c ele ry
ch o p p ed fine.
S m a ll q u a n tity o f th y m e.
tops
M e lt the butter, add the oth er ingredients, and m ix w ell together.

Stuff this m ixture into the lam b shoulder and place in a baking
pan. Sprinkle salt, pepper, and flour o v e r the outside o f the m eat
and sear in a h ot oven. R educe the tem perature and cook fo r I 1
/?
hours. S erve pipin g hot.
R O A S T LE G OF L A M B
Choose a plump, w ell-fa tted leg w eigh in g 5 to 5 }^ pounds. W ip e
w ith a damp cloth. R u b salt o ver the outside o f the m eat, and
dredge w ith flour if desired. Place the m eat, bone side up, in a
h ea vy roasting pan, preferab ly on a rack, and put it in a v e y hot
oven (about 500 F .). I f it is roasted in this position the thick part
of the m eat w ill be m ost convenient fo r carving. L e t the m eat stay
at this tem perature for 20 minutes, or until it sears o v e r; then let
the oven cool to a m oderate tem perature (about 350 F .).
Continue
roasting fo r 2 to 2)4. hours, depending on size o f leg. A general rule
is to allow 15 minutes per pound, counting out the tim e required for
searing. D o not add w ater. I f desired place raw peeled onions
around the m eat when it is put in the oven. Sprinkle the onions
w ith salt, and a v e ry little flour. Serve m eat pipin g hot.
B R A IS E D B R E A S T O F L A M B W I T H S P IN A C H S T U F F IN G
S im m er a breast o f lamb until tender in enough salted w a te r to
cover. R em o v e from the broth, slip the bones out at once, and
allow the m eat to cool. M ean w h ile prepare the spinach stuffing.
36
Spread out the breast o f lamb, co ver w ith a
roll, and tic at both ends w ith clean w h ite
m oat in a baking pan, sprinkle lig h tly w ith
broth around it, and brown in a hot oven.
from the end o f the roll.
thin la yer o f the stuffing,

string. P la ce the rolled
flour, pour
cup o f the
In serving slice the m eat
S P IN A C H S T U F F IN G
2 cups d ry bread crumbs.
K pound cleaned spinach leaves.
2 tablespoons chop ped celery.
1 tablespoon chopped green pep per.

1 tablespoon choppcd onion.
Vjj teaspoon salt.
14, teaspoon pepper.
W ash the spinach thoroughly, cut into fine pieces, and place in a
pan w ith the pepper, minced fine, the onion, and one-half the butter.
C ook about 2 minutes, long enough to w ilt the spinach slightly,
stirring constantly. T h en push the spinach to one side o f the pan,
m elt the rem aining b u tter in the em p ty part o f the pan, and mix
w ith it the bread crumbs, so that th ey absorb the butter. T h is is
sim ply an easy w a y o f buttering the crumbs w ithou t using another
pan. M ix tho spinach and crumbs and stir until som ewhat dry.
T h e spinach w ill become m ore m oist as the stuffing cooks.
LA M B STEW
2 pounds lam b.
2 ta biespoens fa t.
3 cups diced ru tab aga turnips.
K cup sliced onions.

1 green pep per, chopped.
S alt and pepper.
W ip e the m eat w ith a dam p cloth, cut into small pieces, brown
the sliced onion in the hot fat, roll the m eat in flour, then brown it
in the hot fat. Bo careful not to scorch the m eat or the delicate
fla vo r w ill be lost. P u t the browned m oat and onion in a kettle,
rinse the fryin g-pan w ith w ater, and pour this liqu id o ver the m eat
and onion. A d d enough m ore w a ter to m ake about a qu art and a
h alf in all. Sim m er the m eat fo r about 1 hour, then add the diced
turnips, chopped green pepper, and the seasoning. C ook fo r 20 to
30 minutes longer. I f the stew is n ot thick enough, m ix togeth er a
little flou r in cold water, stir this in, and continue stirring for about
5 minutes. T h e stew is lik ely to stick to the k ettle and scorch after
the thickening is added.
R A B B IT I N T O M A T O S A U C E
1 large ra b b it.
2 tablespoons fa t.
1J-2 cups to m a to pulp and ju ice.
1 la rg e onion chop ped fine.
i 2 teaspoons salt.
P ep p er.
3 cups w ater.
|
D ip the pieces o f rabbit in flour and brown the fa t in a deep iron

skillet. A d d tho choppcd onion and tom ato juice w ith the season
ings and the boiling w ater. C o v e r and let sim mer on top o f stove
or in the oven fo r 1 hour. T h e tom ato sauce cooks down and gives
a v e ry good fla vo r to the rabbit. A little m ore thickening m ay
need to be added just before serving.
37
BAKED RABBIT
One rabbit, 3 cups cream or a thin w hite sauce, 6 slices bacon,
and flour fo r dredging.
Skin, clean, and wash the rabbit. S plit it into tw o pieces, cu tting
along the backbone. R u b w ith salt and a little pepper. Place in
a roasting pan. D red ge w ith flour. L a y strips o f bacon across the
rabbit. P o u r o v e r and around it 3 cups o f w hite sauce or 3 cups o f
cream. B ake
hours, basting frequently. Serve hot w ith the
cream g ra vy. T h e liv e r m a y be boiled until tender, chopped, and
added to the g r a v y before serving.
R A B B IT E N C ASSE RO LE
8
1
2
2
slices bacon.
la rg e ra b b it cut in to pieces.
m ediu m -sized p otatoes.
sm all onions.
2 cups h o t w a ter.
1 teasp oon salt.
M teasp oon pepper.
F ry tho bacon until light brown. Rem ove it from the fat. Use
this bacon fat to brown the rabbit, which has been dipped in flour.
Arrange in a casserole or a baking dish the pieces of rabbit, the
strips of bacon, and sliced onions and potatoes. D redge lightly
with flour. Pour the hot water over all. C over and cook slowly
for 2 hours.
F IS H AND S H E L L F IS H
SCALLO PED SALM O N
1 p ou n d can o f salm on.
cups m ilk.
M teasp oon salt.
J-2 cup b u ttered b rea d crumbs.
Prepare a sauce o f the m ilk, flour, and butter. Place a la yer o f the
salmon in tho b ottom o f a greased baking dish. P o u r some o f tho
sauce o ver the salmon. A d d another la yer o f salmon, then m ore sauce.
C o ver the top w ith buttered bread crumbs. B ake until the sauce
bubbles and the crumbs are brown.
C O D F IS H B A L L S
cups (p a c k e d ) sa lt codfish, shredded.
3 cups m a sh e d .p o ta to e s, seasoned w ith m ilk an d b u tter.
2 eggs.
Shred the fish, soak in the cold w a ter until freshened, and cook u ntil
tender. Place the fish in a double la yer o f cheesecloth and press out
all the liquid. M ix the cooked codfish w ith the h ot inashed potatoes
and the w ell beaten eggs. B e a t until light. D ro p b y spoonfuls into
h ot fa t and fr y to a golden brown. D rain on paper and servo as soon
as possible.
F IS H M O L D
2 eggs.
y i cup w ater.
)4 , cup o f vin ega r.
1 teasp oon salt.
teasp oon c ele ry seed.
teasp oon sugar.

2 tablespoon s gelatin.
H cup cold w ater.
2 cups m in ced fish.
B eat the eggs, add the seasoning, the vinegar, and w ater and cook
over boiling w ater until thickened. Soften the gelatin in cold w ater
and add to tho h ot dressing. T h en add the fish. Place in in dividu al
cups or one largo m old, and let stand in a cold place until firm ly set.
Serve on crisp lettuce w ith mayonnaise.
F IS H C H O W D E R
l ]/2 pounds fish.
4 p otatoes.
1 onion, chopped.
2 cups d iced carrots.

y i pou n d salt p ork.
2 cups m ilk .
C od or haddock is the kind o f fish generally preferred fo r chowder,

but any kind o f fresh dried, or canned fish w ill do if it has large flakes
o f m eat and only a few bones, which can be easily picked out before
the fish is com bined w ith the other ingredients. I f preferred, a quart
o f clams or oysters m a y be used instead o f the fish.
C u t tho salt pork in sm all pieces and fr y w ith the chopped onion fo r
five minutes. P u t pork, onions, carrots, and potatoes in a k ettle and
cover w ith boiling w ater. C ook until the vegetables are tender. A d d
the m ilk and the fish which has been rem oved from the bones and cut
in small pieces. C ook until the fish is tender, or fo r about 10 minutes.
(38)
39
C h ow d er can bo thickened w ith flour, although m a n y persons p refer
to add crackers, in im itation o f the fishermen w ho alw ays used pilot
bread. A d d eigh t or nine good-sized crackers to the chow der a few
minutes before serving. I f flour is used fo r thickening, m ix 3 table
spoons o f flour w ith about
cup o f m ilk, stir it into the chowder, and
allow it to cook fo r a few m inutes. I f a chow der m ade w ith tom atoes
is preferred, uso 2
cups o f stowed and strained tom atoes instead o f
tho milk.
O Y S T E R C O C K T A IL
1 p in t ra w oysters.
6 tablespoon s to m a to catsup.
3 ta b lespoon s lem o n ju ic e o r v in ega r.
12 drops tabasco sauce.
H teasp oon salt.

2 tablespoon s ch op ped celery.
1 ta b lesp o o n W o rcestersh ire sauce.
2 tablespoon s gra te d horseradish.
M ix all tho ingredients except the oysters. Chill. Place tho cold
oysters in cocktail glasses. A d d tho sauco ju st before serving.
O YSTERS O N T H E H A L F SH ELL
F o r serving on the half shell, it is b etter to bu y oysters in their shells
and shuck them at home. Scrub the shells thoroughly. Th en shuck
them that is, p ry them open w ith an o yster kn ife or oth er h ea vy
steel blade. T a k e o ff tho top shell and discard it. Slip the knife
under the oyster and cut loose the round muscle that holds it to the
shell. Place tho oysters on the half shell on plates full o f cracked ice.
A rran ge the shells so that th ey radiate from tho center and allow 5 or
6 oysters to each person. Place a qu arter o f a lem on in tho center
o f each plate.
Oysters on the half shell m a y bo seasoned w ith salt and pepper,
tom ato catchup, a little tabasco, W orcestershire sauce and grated
horseradish.
C R E A M E D O YSTERS
1 q u a rt oysters.
2J' cups m ilk an d o y s te r liqu o r.
cup b u tter.
3^ cup flour.
1 teasp oon salt.
y 8 teasp oon pepper.

34 teaspoon on ion ju icc, if desired.
C ook the oysters in their liqu or until the edges begin to curl. D o
n ot let them cook too long or they w ill be tough. Strain o ff the
liquor. T o this liqu or add enough m ilk to m ake 2j/ cups. M e lt the
b u tter and add tho flour, stirring until blended. A d d the liquid. C ook
fo r 5 or 10 m inutes to do aw ay w ith the starchy fla vo r o f the flour.
A d d the oysters and seasoning and serve at onco in p a tty shells or on
toast. I f creamed oysters stand, the sauce becomes too thin.
F R IE D O YSTERS
Select large oysters for single frys. Drain the oysters and look
them over carefully for small pieces of shell. H ave finely sifted stale
bread crumbs seasoned with salt and, lightly, with pepper. D ip the
oysters in a well-beaten egg to which 1 tablespoon of cold water has
been added and roll them in the seasoned crumbs. Place the oysters
on a pan or board and allow them to stand until the egg and bread
coating has hardened.
40
H e a t in an iron k ettle any desired fa t until h ot enough to brow n a
bread crum b in 40 seconds. T h en carefu lly place the oysters in a
w ire basket, low er them into the fa t slow ly, and cook until golden
brown. A s the oysters are rem oved put them on paper to absorb the
excess fa t and keep w arm until all are prepared.
O YS TE R S S C A LLO PE D W IT H R IC E
3
1
1
2
cups cook ed rice.

p in t fresh oysters.
cup chop ped celery.
tablespoon s bu tter.
1 cup m ilk .
teasp oon salt.
H teasp oon pepper.
Place alternate layers o f rice, oysters, and celery in a baking dish.

P o u r o ver them a smooth, w hite sauce m ade b y m eltin g the bu tter,
and blending w ith the flour, the salt, and the pepper, and adding the
m ilk. B ake fo r 20 minutes.
O YSTER A N D V E G E TA B LE STEW
1 q u a rt oysters.
1 cup w ater.
K cup ra w tu rn ip, chopped.
2 cups shredded ra w cabbage.
1
1
4
1
sm all on ion , chopped fine.

cup celery, ch op ped fine.
ta b lespoon s bu tter.
teasp oon salt.
B o il tho turnip in the w a ter fo r 5 minutes. T h en add tho shredded

cabbage and the chopped onion. C ook fo r 10 minutes. A d d the
oysters, salt, and butter. C ook fo r a few minutes until the oysters
curl at the edge. A d d the celery ju st before serving. A little th ick
ening m a y be used if desired, fo r tho liqu or comes out o f the oysters
as they cook. Serve toasted bread or crackers or crisp biscuits w ith
the stew.
CLAM CHOW DER
1
2
1
2
q u a rt shucked clams.
sm all p otatoes.
onion, m ediu m , cut in sm all pieces.
slices bacon, cut in sm all pieces or
an equ a l q u a n tity o f salt pork.
H teasp oon salt.

F e w drops tabasco.
1 p in t m ilk.
2 tablespoon s flou r.
R em o v e the clams from the liqu or and strain the liqu or through
cheesecloth or a v e r y fine wire strainer to rem ove any small picces o f
shell. Crisp the bacon and rem ove it from the fa t and break into
small pieces. If salt pork is used cut it into dice before fryin g. C ook
the onion in the m eat fa t until yellow and then add the flour. P o u r
m ost o f the clam liqu or in to the pan slow ly and cook until thickened.
C ook the clams below the boiling point in the rem ainder o f the liqu or
fo r tw o or three minutes, then place the clams through the fine knife
o f the m eat grinder, taking care to catch the juicc which is pressed
from them w hile grinding. A d d the m ilk to the thickened clam juice,
the salt, the bacon or salt pork, the ground clams, and the rem ainder
o f the juice. B rin g to the boiling point. Sprinkle fin ely chopped
parsley o ver the top and serve o v e r crackers.
PO ULTRY
C H IC K E N L O A F
2 cups fin e ly cut coo k ed chicken.
1 cup fin e b rea d crum bs.
tablespoon s b u tter o r chickcn
fa t.
cup m ilk .
2 eggs.
] /i cup m ashed can n ed peas.

Salt.
P a p rik a .
O nion an d green p ep p e r frie d
b u tter o r chicken fa t.
in
H ea t the m ilk, m oisten tho crumbs w ith it, and com bine w ith the
other ingredients, adding the beaten eggs last. Place tho m ixture
in a greased baking dish or pan and bake in a m oderate oven for
1 hour, or until firm and brown. Tu rn out on a p la tter and serve
h ot or cold. I f served cold, garnish w ith sliced tom ato.
F O W L E N CASSEROLE
C u t the fow l into pieces convenient fo r serving. D u st w ith salt,
pepper, and flour. B row n delicately in a small q u an tity o f fat.
A s each piece is rem oved from the fryin g pan, place it in tho casserole.
P o u r a little w a ter into the fryin g pan to rinse out the particles o f
fa t and add this liquid to the fo w l in the casserole. C o v e r the
casserole and cook the fo w l in a slow oven fo r 3 or 4 hours, or until
it is tender. Just before serving, rem ove the fo w l and add to the
juices a cup of m ilk which has been blended w itli \}/2 tablespoons
o f flour. C ook fo r 10 minutes, put the fo w l back in this g ra v y , and
serve from the casserole.
F R IC A S S E E D C H I C K E N W I T H D U M P L IN G S
Dress the fo w l and cut it into pieces for serving. R o ll each piece
in flour and brown in h ot fat. B row n ing the chicken before cooking
it helps retain and develop the flavor. A ft e r the pieces are browned,
sim mer until tender in enough w ater to cover. W hen it is done,
take the chicken out and cook dumplings in tho g ra vy. S erve the
chicken in the center o f a platter, w ith the dum plings around tho
edge. P ou r tho g ra v y o ver the chicken.
D U M P L IN G S
1 cup flour, sifted.
2 K teaspoon s b a k in g pow der,
teasp oon salt.
1 egg.
SJ-Sj tablespoon s m ilk.
S ift the flour, baking powder, and salt together. B e a t the eggs
well, add the m ilk, and m ix w ith the dry ingredients. D ro p b y
small spoonfuls into the chicken gra vy. C o v e r tig h tly and cook
fo r 15 minutes. T ile top must n ot be rem oved w hile the dum plings
are cooking. I f the steam escapes the dumplings w ill not be light.
0130027---0
(41)
42
C H IC K E N R IZ O T T O
1 q u a rt chicken b roth .
1 cup ch op ped chicken m eat.
2 tablespoon s bu tter.
1 onion, m inccd.
/zx cup rice.

G ra te d cheese.
P ick the m eat from tho bones o f left-o ver cooked chicken. Stew
the bones in enough w a ter to m ake a quart o f broth, adding any
left-o ver g ra v y or sauce that w ill furnish chicken flavor. In a large
skillet cook slow ly in the bu tter tho onion, which has been minced
finely. D o not let the onion brow n. T o this add the chicken broth.
W hen it boils up rapidly, sprinkle in slow ly the ricc which has been
washed free o f surface starch. C o ver the skillet. A llo w the rice to
simmer in the broth fo r about 25 minutes or until the grains swell
and becom e soft. Shake tho skillet from tim e to tim e to keep the
rice from sticking, but do n ot stir it unless absolutely necessary. B y
the tim e the ricc is done it w ill h ave absorbed practically all the b roth ,
and the grains w ill be large and separate. T h en add the small
pieces o f chicken which wore picked from tho bones, turn the m ixture
onto a h ot platter, and sprinkle generously w ith grated cheese.
T h e Italian s use Parm esan cheese, but any of the A m erican varieties
hard enough to grate w ill be satisfactory.
C H R IS T M A S C H IC K E N
A p lu m p fo w l, w e igh in g 4
pounds.
4 or 5 m ediu m -sized p otatoes.
1 cup raisins, w ith o u t seeds.
3 cups canned tom atoes.
to
2 tablespoon s ch op ped onion.

2 tablespoon s parsley.
Flour.
B u tter.
Salt and pep per.
Sim m er the fow l in a small q u an tity o f salted w a ter until tender.

R em o v e from the broth. Set the fow l aside for stuffing. T o the
chicken broth add the canned tom atoes and the fin ely chopped m ild
onion. L e t this sauce cook down. In the m eantim e prepare the
stuffing bjT cooking and m ashing the potatoes and adding to them the
raisins and enough m ilk to make the m ixture tho stiffness o f ordinary
mashed potatoes. Stuff this, while still hot, into the b o d y c a v ity
and neck o f the fow l. C row d in all the stuffing possible. P o u r a
little m elted bu tter o ver the chicken. P u t it in the oven to brown.
Th icken tho tom ato sauce to the consistency o f a g r a v y and add 2
or 3 tablespoons o f fin ely chopped parsley and green pepper, if desired.
W hen the chicken and the surface o f the potato stuffing h ave becom e
delicately brown, place on a large hot platter. P o u r p art o f tho sauce
around the chicken and serve at once.
ROAST T U R K E Y
Draw and singe tho turkey. Rem ove the oil sac and all pinfeath
ers. Cleanse thoroughly and wipe dry. Rub the surface over with
butter and a little salt. Stuff with a dressing made as follows:
6 cups fin ely b roken stale bread.
2 teaspoons salt.
% teasp oon pepper.
% teasp oon th ym e.
teaspoon grou nd sage.
1 teasp oon b a k in g p ow der.
]4 , p ou n d b u tte r o r an equ a l q u a n tity

o f tu rk e y fat..
H onion, gra ted , o r m o re i f desired.
4 stalks celery, chopped,
cup b oilin g w ater.
43
Scissors m a y be used to cut up the stale bread. C ook the celery
and onion in the bu tter five minutes. M ix w ith the bread, baking
pow der, seasonings, and hot w ater. F ill the c a v ity o f the turkey.
I f a m oist and flu ffy rather than a d ry dressing is preferred, use m ore
w ater. I f there is any surplus, it m a y be cooked in a separate dish,
basted w ith the drippings from the pan, and served w ith the dinner,
T h e tu rkey m ay be started in a hot oven (400 F .) if a double
roasting pan is used. I f the tu rkey is you ng and tender, it w ill be
done in 13^2 hours, during the la tte r part o f which the tem perature
m a y be sligh tly reduced. A large, h eavy, or old bird w ill require
considerably longer baking.
K eep the b ottom o f the roasting pan
w ell covered w ith w a ter during roasting, so that the m eat w ill not
dry out.
G IB L E T G R A V Y
Save the giblets heart, liver, and gizzard fo r g ra vy. B ake in
the pan beside the tu rkey or put through the m eat chopper and sim
m er in a quart o f w ater w hile the tu rkey is baking. M easure the
liquid. T o thicken it, use 2 tablespoons o f flour blended w ith an
equal q u an tity o f tu rkey fa t to each cup o f liquid. S tir gradu ally
in to the h ot liqu id. A d d salt and pepper according to taste.
SALADS AND SALAD D R ESSIN G S

A P P L E SALAD S
1. S elect medium -sized apples, pare, and core. C ook in a covered
pan in enough sirup m ade in the proportion o f 2 cups w ater and 1
cup sugar to cover the apples. R e d cinnamon candies added to tho
sirup g iv e the apples an a ttra ctive rose color. A ft e r cooking, chill
the apples and fill w ith cream cheese which has been m ixed w ith salt,
paprika, and a little fin ely chopped green pepper. O r form the
cheese m ixture into balls, roll in ground nuts, and place beside the
apples. Serve on lettu ce w ith m ayonnaise or French dressing.
2. T a rt apples, celery, and boiled chestnuts or black walnuts or
oth er nuts. C u t the apples into small cubes. Chop the celery. U se
about one-fourth the q u an tity o f boiled chestnuts or black walnuts
as o f apples. S erve on lettu ce w ith m ayonnaise or French dressing.
3. T a r t apples, cut in small cubes; m alaga grapes, h alved and
seeded; and a little chopped pim iento. Serve on lettu ce w ith m ayon
naise or French dressing.
4. A pples cut in cubes cooked in sirup until transparent. A d d to
the sirup half a lemon and a small piece o f gin ger root. W h en the
apples are done, drain and chill. W h en th ey are firm , add a little
chopped celery and cream cheese. Serve on lettu ce w ith m ayonnaiso
or French dressing.
G R A P E F R U IT S A L A D
P ee l the grapefruit, pull it apart in sections, and strip the skin
and pith from each section. A rran ge the sections on lettuce, sprinkle
w ith chopped nuts, and garnish w ith a little pim iento. S erve w ith
any desired dressing.
T h is salad m a y be varied b y com bining the grapefru it w ith o th er
fruits, such as oranges, dates, and pineapple.
H O N O LU LU SALAD
A rran ge slices o f raw or canned pineapple on lettuce, and into the
center o f each slice drop a ball m ade o f N eu fch a tel or cream cheese
m ixed w ith chopped nuts or green pepper or pim iento and seasoned
w ith salt. T o v a ry this salad, after the pineapple slices are arranged
on the lettuce, co ver them w ith the cheese pressed through a p otato
ricer, and sprinkle on a little salt and paprika.
N O V E L T Y F R U IT SALAD S
S U N B O N N E T SUE
5 h alves o f coo k ed o r canned pears
o r peaches.
10 w h o le clovcs.
10 alm onds.
5 th in slices o f p im ien to.

5 tablespoon s salad dressing.
5 le a v es cu rly lettu ce.
A rran ge the halves o f the fru it round side up on the lettu ce leaves.
T h o lea f curls up around the fru it and form s the sunbonnet. P la ce
the cloves in the fru it fo r the eyes, the blanched almonds fo r the ears,
(44)
45
and slip thin slices o f canned pim iento into cuts m ade fo r nose and
m outh. T h e expressions m a y be varied. P u t salad dressing around
the outside o f the fru it, to represent golden locks, and arrange a bow
o f red pim iento under the chin o f Sunbonnet Sue.
C A N D LE SALAD
P la ce a whole slice o f canned pineapple

h alf a banana u pright in the center o f
banana w ith a red cherry. Garnish w ith
represent tallow running dow n the sides o f
on a lettu ce leaf. S tick

the pineapple. T o p the
ye llo w salad dressing to
a ligh ted candle.
B U T T E R F L Y SA.LA.D
C u t a slice o f pineapple in half. Place the curved edges opposite

each other, w ith a date betw een them to represent tho b o d y o f the
bu tterfly. Use thin strips o f lettuce fo r tho antenna;. Place sliced,
stuffed olives, bits o f nuts, and drops o f salad dressing on the pine
apple w ings.
C A B B A G E S A L A D W I T H W H IP P E D C R E A M D R E S S IN G
3 cups shredded green cabbage.
Y i p in t d ou ble cream .
4 tablespoon s lem o n ju ice.
12 drops tabasco.
1 )4 teasp oon s salt.

IMS teaspoon s sugar.
S crap ed onion.
3 ta b lespoon s gro u n d horse-radish.
W h ip the cream, add tho seasoning to it, and com bine w ith tho
cabbage ju st before serving. I f the cream is added to tho cabbagc
and allow ed to stand, the juices are drawn from the cabbage and tho
dressing becomes too thin. Servo tho salad v e r y cold. T h is is v e ry
a ttra ctive served in a hollow ed-out head o f red or curly green cabbagc.
CAB BAG E A N D C A R R O T SALAD
U se equal parts o f grated carrots and fin ely shredded cabbage.
M ix the carrots and cabbage together w ith salad dressing until w ell
blended. A d d ground peanuts if desired. Serve on crisp lettuce.
C A B B A G E A N D O N IO N S A L A D
Shred the cabbage and cut the onions into v e r y thin rings. Sea
son w ith salt, celery salt, pepper, and paprika. M ix w ith m ayonnaise
or French dressing and serve on a cabbage leaf.
T O M A T O A S P IC S A L A D
1^2 e n velop es o r 3 tablespoon s
gelatin .
1 q u a rt canned to m a to es.
1 ta b lesp o o n fin e ly ch o p p ed green
popper.
2 tablespoon s fin e ly ch op ped celery.
1 ta b lesp o o n fin e ly ch o p p ed p arsley.

1 cup v e r y fin e ly shredded cab ba ge.
!}/ teaspoon s salt.
\4 teasp oon on ion juice.
Y i teasp oon sugar.
Soak the gelatin in a sm all q u an tity o f w ater. B o il the tom atoes

fo r 5 minutes and strain through a fine sieve to rem ove the seeds.
P o u r the h ot tom ato ju ice o ver the gelatin and stir until it is dissolved.
A d d tho salt and the sugar and chill. W hen tho gelatin m ixtu re is
p a rtly sot, add the fin ely shredded vegetables and m ix w ell. A d d
46
more salt if needed. I f the m ixture is not tart enough, add a little
lem on juice or vinegar. P ou r in to w et custard cups and place in the
cold until set. T u rn these molds out on crisp lettu ce leaves and serve
w ith mayonnaise.
STU FFED TO M A TO SALAD
Select large ripe tom atoes, one for each person. Peel the tom atoes,
cut a round piece from the stem end, and rem ove enough of the pulp
to leave a hollow cup. Season inside w ith salt, and turn the tom atoes
upside down, to drain. Th en place them in the ice box, until ready to
serve. Stuff w ith a fillin g made of chopped m eat, such as chicken,
veal, or tongue; cooked peas; pickle or fresh cucumber chopped fine;
and salad dressing. M ix the ingredients thoroughly, so tho flavors
w ill be well blended. Serve on lettu ce w ith salad dressing.
T O M A T O -C I1 E E S E S A L A D
F o r each individual serving, arrange 3 slices of tom ato on lettuce
leaves. In the center make a mound o f cottage cheese, which has
been m ixed w ith cream, salt, and pepper. Serve w ith salad dressing.
ASPARAG US SALAD
A rrange stalks of fresh cooked or canned asparagus on a lettu ce
leaf, and place strips o f red pim iento o ver the asparagus. Serve w ith
salad dressing.
STUFFED C E LE R Y
C u t the cclery into pieces convenient fo r handling.
F ill the h ollow
o f the celery stalks w ith cream cheese m ixed w ith chopped pim iento,
green pepper, nuts, olives, or a com bination o f tw o or m ore o f these.
Serve on the plate w ith another salad or as a relish.
PO TA TO SALAD
4 m ediu m sized p otatoes.
1 cup fin e ly cut celery.
l] /2 teaspoons salt.
1 teasp oon gra te d onion o r m ore.

cup ch o p p ed pickle.
1 cup coo k ed salad dressing.
C ook the potatoes in their jackets in boiling salted w ater. A s soon

as the potatoes are tender, but not soft, drain them and rem ove tho
skins. W hen they arc cold, cut the potatoes in small uniform cubes
and pour o ver them the salad dressing w hile it is hot. T h e potatoes
absorb the hot dressing and have a better flavor. W hen cool add the
celery, and, if desired, cucumber and green pepper, also cut into sm all
pieces. M ix together ligh tly to avoid breaking the potatoes and
m aking them mushy. Chill thoroughly and serve on crisp lettuce
leaves.
V E G E T A B L E S A L A D C O M B IN A T IO N S
1.
2.
3.
baga
w ith
Beets, onions, celery, cabbage.

Cabbage, peanuts, celery or celery salt, chopped onion.
R a w grated rutabaga, chopped celery. Place the grated ru ta
in cheesecloth. Squeeze out some o f the juice before com bining
the celery.
47
4. R a w grated carrots, peas, celcry, cabbage.
5. K id n e y beans, celery, chopped onion or onion juice, chopped
pickle.
6. Beets, celery, dill pickle.
CH EESE SALAD S
Peaches, pears, or cherries combinc w ell w ith cream or N eu fch a tel
cheese. F ill the hollows o f canned peaches or pears w ith cheese, plain,
or m ixed w ith nuts, dried fruits, or one o f the chopped salad ve g e
tables. Serve on lettuce w ith salad dressing.
: M a k e a little mound o f the cheese on the lettuce and put slices o f
peaches or pears around it. L arge w hite canned cherries w ith the
pits rem oved or stewed dried apricots m a y also be com bined w ith
the cheese.
C H IC K E N S A L A D
A fo w l w eig h in g ab o u t 5 pounds, or
2
sm aller fow ls.
3 bunches celery.
1 cup m ild vin ega r.
1 sliced onion.
Salt.
M a y o n n a is e dressing.
L e ttu c e .
Sim m er the chicken until tender in a small q u a n tity o f w ater.

W hen about h alf done, add a teaspoon o f salt. L e t the chicken cool
in the broth. A fte r it is cold rem ove the skin, strip the m eat from
the bones, and cut it into small pieces o f even size. In the m eantim e
allow a few slices o f onion to soak in a cup o f m ild vin egar to g iv e tho
vin egar a slight onion flavor. R em o v e a cup o f chicken fa t from the
cold broth and m ix w ith this vinegar. P o u r this m ixture o ver tho
chicken, adding m ore salt and vin egar if needed to season it w ell. A
few drops o f tabasco im p rove it. L e t this stand, orm arinate, for several
hours, o ro vern igh t. C u t the celery stalks and some o f tho tender leaves
in to small pieces and let stand in a cold place until crisp. M ix
enough thick, well-seasoned m ayonnaise dressing w ith the chicken
to coat the pieces w ell. S hortly before tho salad is to be served, add
the celcry and m ore m ayonnaise if needed. S tir the m ixture lig h tly
so as n ot to break up the chicken. A d d still m ore salt if needed. P ile
the salad lig h tly on crisp lettuce and serve at once.
I f desired, add M cup o f capers when the celery and chicken are
com bined. H ard-cooked eggs m ay be used as a garnish or cut in
pieces and m ixed w ith the chicken to make it go further.
C O O K E D S A L A D D R E S S IN G
1 cup m ild v in e ga r.
1 ta blespoon sugar.
y i teasp oon salt.
1 ta b lesp o o n bu tter.
2 eggs.
I f the vin egar is not m ild, it should be weakened b y substituting

K to 3^ . cup o f w a ter fo r tho same q u an tity o f ATinegar. H a rd
cook the eggs. - W h ile th ey are still w arm rem ove the shells and
rub the yolks to a paste. A d d the d ry ingredients, and the butter.
C ream these together thoroughly. A d d the heated vinegar, a little
at a tim e, to m ake a thin paste. Press the w hites through a ricer
or chop them ve ry fine and add to tho m ixture. Serve on lettu ce
or other salad greens.
48
SOUR C R E A M SA LA D D R E SSIN G
Y i teasp oon m ustard.
Y teasp oon salt.
Y teaspoon pap rika.
2 eggs.
YL cup vin ega r.
1 cup sour cream .
Yt tab lesp o o n sugar.

B e a t the eggs until v e r y ligh t, add the oth er ingredients, and cook
R em o v e
from the fire and beat w ell. I f this dressing is cooked properly, it
w ill have when cool a thick, smooth consistency. I f it is overcooked,
so that there is a tendency to separate, it should be strained before
cooling.
m a double boiler, stirring constantly until thickened.
CHEESE D R E SSIN G FOR SALADS

1 N e u fc h a te l o r cream cheese.
Y cup salad oil.

3 to 4 tablespoon s lem on juice.
Y teasp oon salt.
T a b a s co sauce, onion ju ice, a b it

o f g a rlic o r gra te d horseradish for
seasoning.
M ash up the cheese, add the oil, and beat w ith a D o v e r egg beater.
T h e m ixture curdles at this point, but add the other ingredients and
continue to beat until the m ixture is sm ooth and cream y. Use
this dressing in tho same w a y as any other salad dressing. F o r fru it
salads it is particularly delicious if whipped cream is added.
M A Y O N N A IS E V A R IA T IO N S
1. M ayonnaise, chopped stuffed olives, and fin ely chopped celery.
Serve this w ith a crisp green salad.
2. A d d whipped cream to m ayonnaise dressing ju st before serving.
T h is is ve ry good w ith fru it salads.
3. One cup o f mayonnaise dressing and
cup o f chili sauce or
catsup. I f desired, add a little chopped celery or green pepper,
or pickle, if catsup is used.
M U F F IN S A N D O T H E R Q U IC K B R E A D S
O A T M E A L M U F F IN S
1 cup m ilk .
1 cup flour.
cups ro lled oats.
4 teaspoon s b a k in g p ow d er,
teaspoon salt.
1 eg?-
1 tab lesp o o n m e lte d b u tter.
G rin d tho rolled oats through tho fine knife o f the m eat grinder,
thus m akin g a fine meal. Com bine the d ry ingredients. B e a t the
egg and add tho m ilk. M ix the d ry and the liqu id ingredients to
geth er and stir in the m elted butter. P o u r the b a tter in to greased
muffin tins and bake fo r 20 to 25 m inutes in a fa irly h ot oven.
G R A II A M M U F F IN S
1 cup m ilk .
\ y i cups coarso G ra h a m flou r o r 1 %
cups m o re fin e ly grou n d G raham .
2 to 4 tablespoon s fa t.
1 egg.
2 ta b lespoon s b a k in g p ow d er.
1 to 2 ta b lespoon s sugar.
Y i teasp oo n salt.
D o n ot sift the G raham flour before measuring. MLx all tho dry
ingredients thoroughly. B e a t the egg sligh tly and add it to tho m ilk.
S tir the com bined m ilk and egg into the dry ingredients. A d d the
m elted bu tter or oth er fa t last. B a k e the muffins in a h ot oven
(abou t 400 to 425 F .).
C R A N B E R R Y M U F F IN S
y
cup m e lte d bu tter.

cup sugar.
1 egg.
cup m ilk.
\ i teasp oon salt.
2
4
1
2
cups sifted flour.

teaspoon s b a k in g p ow d e r.
cup cranberries.
tablespoon s sugar.
B reak the egg into a m ixing bowl. B o a t it ligh tly. A d d the m ilk.
S ift the d ry ingredients. A d d the m ilk and egg m ixtu re; also tho
m elted butter. R o ll the cranberries in the 2 tablespoons o f sugar
and fo ld them carefu lly into the batter. P la ce in greased muffin
pans. B a k e in a m oderate oven about Y i hour, or until brow n.
N U T BREAD
1
2
3
1
cup m ilk .
^ cups s o ft w h e a t flour.
tablespoon s m e lte d b u tter.
egg.
3 teaspoon s b a k in g p ow d er.
Y i teaspoon salt.
y 2 cup ch op pcd pecan n u t m eats.
B e a t the egg, add the m ilk and sugar. C o v e r the nuts w ith tw o
tablespoons o f the flour and sift the rem ainder w ith the bakin g p ow d er
and the salt. P o u r the liquid m ixtu re into the d ry ingredients, add
the nuts and the m elted butter. B ake in a greased bread pan at
a tem perature o f 375 F . fo r one hour. A llo w the bread to cool
before cutting.
(49)
50
BOSTON B R O W N B R E A D
1
1
1
1
24 cup molasses.
2 cups sour m ilk an d 1J^ teaspoons
soda, o r \% eups sw e et m ilk and
4 teaspoons b a k in g p ow d er.
cup corn m eal.

cup ry e m eal.
cup G rah am flour.
teaspoon salt.
M ix and sift the d ry ingredients; add the molasses and the m ilk.
B e a t the m ixtu re thoroughly. P o u r the b a tter into a greased tin can
or m old until it is about three-fourths full. C over, and steam for
3}/2 hours. R em o v e the cover, and bake the bread in a m oderate
oven fo r Y i hour to d ry it off. I f the bread seems lik ely to crum ble
loop a clean string around the lo a f and cut slices by pulling the ends
o f the string.
O U IC K R A IS IN B R E A D
3 Y i cups flour.
1 teaspoon salt.
4 teaspoons b a k in g p ow der.
teaspoon cinnam on.
4 tablespoons b u tter, m elted .
4 tablespoons sugar.
I K cups raisins, chopped.
2 eggs.
1 cup m ilk.
S ift the salt, cinnamon, flour, and baking pow der together. B e a t
the egg and add the m ilk and sugar. Com bine the liqu id and the
d ry ingredients. S tir in the raisins until w ell m ixed. Place the
bread in a greased pan and lot it stand fo r 10 minutes. B a k e at a
m oderate tem perature (abou t 350 F .) fo r about 45 minutes.
CORN BREAD
2 cups corn
2 cups sour
teasp oon
2 teaspoons
m eal.
m ilk,
soda.
b a k in g p ow der.
2 teaspoon s salt.
2 eggs.
2 tablespoon s m e lte d b u tter.
Sift the dry ingredients. Add the milk and the soda which has
been dissolved in a small quantity of hot water. Add the wellbeaten eggs and the butter. Pour into a very hot, well-buttered
pan. Bake from 40 to 50 minutes at a temperature from 400 to
450 F.
SALLY LU NN
94 cup m ilk.
1 egg.
J4 cup w a te r, lu k ew arm .
1 cak e yeast.
2 tablespoon s butter.
\l/2 teasp oon s salt.
2 cups Hour.
Scald the m ilk, add the sugar, salt, and butter, and allow the
m ixtu re to cool. S often the yeast in the w ater. W hen the m ilk
is lukewarm add the yeast, the beaten egg, and the flour to it. Pou r
the b a tter into a buttered pan and allow it to rise to double its bulk.
Sprinkle the top w ith sugar and cinnamon and bake in a m oderately
hot oven.
S PO O N B R E A D
1 cup corn m eal.
2 cups cold w a ter.
1 cup m ilk.
2 o r 3 eggs.
2 tablespoon s b u tter (m e lte d ).
2 teaspoon s salt.
M ix the meal, w ater, and salt. B oil for 5 minutes, stirring con
stantly. A cup o f m ilk m ay be used in placc o f 1 cup o f w ater.
51
A d d tho w ell-beaten eggs, tho m ilk, the m elted bu tter, and m ix
well. P o u r in to a w ell-bu ttered h ot pan or glass bakin g dish. B a k e
fo r 45 to 50 m inutes at a tem perature o f 400 to 450 F . Servo
w ith a spoon from the pan or dish in which tho bread is baked.
Spoon bread is so ft lik e a custard o r souffl6 and has a rich, delicious
flavor.
POP-OVERS
(8 to 12 p o p -o ve rs )
1 cup m ilk .
1 cup s ifted so ft-w h ea t flou r.
1 to 2 teasp oon s fa t.
1 to \ y2 eggs.
Y teasp oon salt.
S tir the liqu id slow ly in to the d ry ingredients to a vo id form in g

lumps. F ill hot, w ell-greased m uffin pans, p referab ly iron or granite
because th ey hold the heat, n ot m ore than h alf full o f b a tter and
place a t once in a h ot oven (abou t 425 F .). A ft e r about 20 m inutes
low er the tem perature to about 350 F ., so that the inside o f the
pop-overs w ill d ry ou t a little w ith o u t m aking the crusts too hard
and brown. P o p -o vers require bakin g about 45 minutes.
W A F F LE S
1J^ cups m ilk .
2 cups s ifte d s o ft-w h ea t flou r.
1 to 2 eggs.
3 teasp oon s b a k in g p o w d e r.
1 Y i tablespoon s sugar.
94 teasp oo n salt.
M ix the dry ingredients, add the milk and egg yolks, then the
melted fat, and lastly fold in the beaten whites of eggs. H a ve the
waffle iron hot enough to brown the waffle quickly and well greused
unless it is the electrically heated aluminum kind. In that case
add an extra tablespoon of melted shortening to the batter.
P U D D IN G S AND F R O Z E N D E S S E R T S
P E A C H D A IN T Y
1 qu art sliced poaches.
1 cup sugar.
2 e g g yolks.
1 p in t w h ip p in g cream .
A fe w grains salt.
Cream tho sugar, butter, and yolks together. A d d tho whipped

cream and sliced peaches. Serve o ver angel or sponge cake.
A P R I C O T W H IP
% pound d ried apricots.
y i teasp oon salt.
1 cup w ater.
% cup sugar.
5 e g g whites.
W ash the apricots through several waters until thoroughly clean.

Place in a bow l w ith the w a ter to soak o ver night. In the m orning
cook the apricots in the w ater in which they soaked fo r about 15
minutes o r until soft. Press the cooked apricots through a colander,
and measure the pulp. T h ere should be a cupful or a little over.
H e a t the pulp w ith the sugar until the sugar is dissolved, stirring
all tho tim e to preven t scorching. W h ip the w hites o f the eggs until
v e ry light. A d d the salt and the h ot apricot pulp in sm all quantities
until all o f it is m ixed w ith the whites o f the eggs, w hipping always
in tho same w ay. Place tho m ixture in a greased baking dish in a
pan surrounded b y w ater. B ake at a v e r y low tem perature (from
250 to 275 F . ) fo r 50 to GO minutes. W h en baked at this low tem
perature fo r this length o f tim e tho pudding should n ot fa ll after
cooling or when served. Serve w ith a custard sauce m ade from the
yolks o f the eggs or w ith plain or whipped cream. O r if preferred
servo the apricot whip uncooked. B y adding the h ot apricot pulp
to the egg whites the raw eggy fla vo r is rem oved, and the whip m a y
be served at once.
P R U N E W H IP
pound prunes.
1 cup w ater.
y i cup sugar.
\ i teasp oon salt.

1 ta blespoon lem o n ju ic e o r m ore.
5 e g g whites.
W ash the prunes through several waters until thorou ghly clean.
Place in a bow l w ith the w a ter to soak overnight. In tho m orning
cook the prunes in the w a ter in which th ey have soaked fo r 15
minutes or until tender. Press through a colander. M easure the
pulp and juice. T h ere should be one cupful. P la ce the pulp w ith
the sugar o ver the heat and stir until the sugar is dissolved. Cool.
W h ip the whites o f the eggs until ve ry light. A d d the salt and the
prune pulp in small quantities until all o f it has been m ixed w ith the
whites o f eggs, w hipping always in the same w ay. P ile the m ix
ture lig h tly in a greased baking dish surrounded b y w ater, and place
in the oven. B a k e at a tem perature from 250 to 275 F . fo r 50 to
60 minutes. W hen baked at this low tem perature fo r this length
o f tim e the pudding should n ot fa ll after cooling. Serve w ith cus
tard sauce made from the yolks o f the eggs.
(52)
53
C O F F E E G E L A T I N W I T H W H IP P E D C R E A M
2 tablespoon s gelatin .
cup sugar.
I 1 q u a rt h o t coffee,
I P in ch o f salt.
D issolve the gelatin in about 1 tablespoon o f cold w a ter and

com bine it w ith the sugar and h ot coffee. Serve w ith w hipped ere im
or w ith plain cream. I f desired, ju st before the gelatin sets com bine
it w ith unwhipped cream and le t stand until firm.
O R A N G E G E L A T IN
1 en v e lop e , o r 1 ounce, g e la tin .
2 M cups stra in ed o ran ge ju ice.
I 2 teaspoon s lem o n ju ice.

|% cup sugar or less.
P u t the gelatin into Y i cup of cold w ater to soften fo r about 2

minutes. P u t 1 cup of w a ter on to heat w ith % cup o f sugar or less,
depending on the a cid ity o f the fruit. W hen the sirup is boiling, take
it from the stove and put the m oistened gelatin in to it. S tir until
the gelatin is en tirely dissolved, then m ix w ith the orange and lem on
juice. In this w a y tho orange juice is n ot cooked at all. Strain and
pour in to molds, and put in a cold place to set. Serve w ith or w ith
out a soft custard or plain or w hipped cream.
C H O C O LATE SO UFFLE
cup sugar
cup fine stale b rea d crumbs.
1 tab lesp o o n flour.
1 ta b lesp o o n b u tter.
V y i squares u n sw eeten ed chocolate.
teasp oon salt.

'K cup m ilk.
4 eggs.
Y i teasp oon va n illa .
M ix tho flour and butter, add the m ilk, and stir o ver heat until
thickened. M e lt tho chocolate o ver steam, and add to the cream
sauce, w ith the salt, broad crumbs, sugar, and w ell beaten egg yolks.
B e a t well. F o ld in the w ell beaten w hites o f the eggs. P o u r in to a
greased pudding dish and bake in a m oderate oven (325 F .) fo r 1
hour, or until w ell set in tho m iddle. Serve h ot w ith hard sauce.
BLACKBERRY FLU M M ERY
2 cups b la c k b erry ju ice, fro m canned
or coo k ed blackberries.
Y i cup sugar, if ju ic e is un sw eeten ed.
3 tablespoon s farin a, o r 4 tablespoon s
cornstarch.
teasp oon salt.

2 teaspoons lem on ju ice.
H e a t the blackberry juice. M ix the sugar and the farina or corn

starch and the salt, and add to the blackbcrry juice. C ook in a
double boiler fo r 15 or 20 minutes, or until the m ixture thickens and
the raw starchy taste.disappears. R em o v e from the stove, add the
lem on juice, and beat well. Serve the flu m m ery cold w ith plain or
' w hipped cream.
P E A C H B A V A R IA N C R E A M
1 q u a rt sliced peaches.
1 cup sugar.
1 p in t w h ip p in g cream .
2 tablespoon s gelatin .
cup cold w ater.
Ji teasp oon salt.
Soak tho gelatin in cold w ater. M ash the peaches w ith the sugar
and rub them w ith the juice through a sieve. P la ce in a sauccpan
and sim mer fo r 5 minutes. R em o v e from fire and add the gelatin,
54
and stir until dissolved. Chill, and when the mixture begins to
thicken, fold in tho whipped cream. Place in wet mold. When
set serve with plain or whipped cream.
U PSID E -D O W N P IN E A P P L E C A K E
P IN E A P P L E
M IX T U R E
I 2 tablespoon
p in
l u U l v o p U U l l ns {.M
ilt.eap p le ju ice
3 slices pineapple.
K cup sugar.
2 tablespoon s bu tter.
Stir the sugar in a smooth frying pan until it is melted, then allow
it to brown. Add the butter and the pineapple juice and cook until a
fairly thick sirup is formed. Place the sections of pineapple in the
sirup and cook for 1 or 2 minutes or until they are light brown, turn
ing them occasionally. H ave ready a well-greased heavy baking pan
or a baking dish, place the pineapple on the bottom, and pour the
sirup over it. Allow this to cool so it will form a semisolid surface,
then pour in tho following cake batter:
CAKE
BATTER
I K cups s o ft w h e a t flour.
2 teaspoon s b a k in g p ow der.
teasp oon salt.
1 teasp oon van illa.
cup butter.
K cup sugar.
1 egg.
Cream tho butter, add tho sugar, the well-beaten egg, and van illa.
S ift the dry ingredients together tw ice and add alternately w ith the
m ilk to tho butter, sugar, and egg m ixture. P o u r this o ver the pine
apple. T h o batter is rather thick and m a y need to be smoothed on
top w ith a knife. B a k e slow ly in a v e ry m oderate oven (300 to
325 F .) fo r % o f an hour. Loosen the sides o f tho cake, turn it out
carefully, upside down. I f the fru it sticks to the pan, lift it out and
place it on the cake in tho place where it should be. Serve w ith or
w ithou t whipped cream or hard sauce.
U PSID E -D O W N A P P L E C A K E
cup butter.
Y i cup sugar.
2 teasp oon s b a k in g pow der,

teasp oon salt.
1 teasp oon va n illa .
2 to 4 apples, d ep en d in g on size.
1M cups sifted so ft-w h ea t flou r.
Cream the butter. Add the sugar, the well-boaten eggs, and
vanilla. Sift the dry ingredients together twice and add alternately
with the milk to the first mixture. Use a square or oblong baking
dish or a very heavy pan. Put a thick coating of butter on the bot
tom and sides of the dish or pan. Wash, pare, and quarter firmflcshed apples. Slice them rather thin, and place them so that the
slices overlap and form even layers, covering the bottom of the dish.
Sprinkle well with sugar and cinnamon which have been well mixed.
Add another layer of apples placed with equal care, and flavor with
cinnamon and sugar. Pour the cake mixture over tho apples. The
batter is rather thick and m ay need to be smoothed on top with a
knife. Bake slowly in a very moderate oven (at a temperature from
300 to 325 F .) for % of an hour. Loosen the sides o f the cake,
turning it out carefully, upside down, and the top will be covered
with neat layers of transparent apples. Serve hot with hard sauco
or whipped cream.
55
C H O C O L A T E IC E -B O X C A K E
C U S T A R D M IX T U R E
1 p in t m ilk .
cake u n sw eeten ed c h o c o la te
p o u n d ).
y i cup sugar.
(J4
4 eggs.
y i cup b u tter.
K teaspoon salt.
/
x i teasp oon van illa.
M e lt the chocolate in a double boiler. A d d the sugar, salt, and

m ilk. M ix well. Separate tho eggs. W hen the m ilk is hot, pour
tho m ixture into tho lig h tly beaten yolks. C ook until thickened,
stirring constantly. A d d the butter, beat until w ell m ixed, and fo ld
this custard m ixture into the stiffly beaten w hites o f the eggs. S tir
in tho vanilla. C h ill before pouring o ver the sponge cake m ade
according to the fo llow in g recipe:
SPO NG E C A K E
4
1
1
3
eggs.
cup sugar.
cup flou r.
tablespoon s c old w a te r.
14, teasp oon salt,

teasp oon va n illa ,
teasp oon lem o n ju ice.
Separate the egg yolks from tho whites and beat the yolks well.
G radu ally beat in the sugar, using a D o v e r egg beater. A d d the
w a ter and continue the beatin g until the m ixture is v e ry thick and
light. S ift tho dry ingredients together and then fo ld them into the
eg g and sugar m ixture. T h en fold in the stiffly beaten w hites o f the
eggs, and add the flavorin g. Grease a tube pan slightly, pour in tho
cake batter, and bake from 45 to 50 minutes in a m oderate oven,
at a tem perature o f 325 F.
W hen the cako is cool, split it into three sections, beginning at the
top. Place the b ottom section o f the cako in the tube pan, and pour
o v e r it 2 o f the chocolate custard m ixture. T h en pu t the next
section in place and pour in the rem ainder o f the chocolate. C o v e r
w ith tho top layer. Set tho cake in the ice box overn igh t, or for
several hours. W hen read y to serve turn onto a p la tter and sprinkle
w ith pow dered sugar, or fill the center w ith w hipped cream, o r co ver
w ith chocolate icing.
O R A N G E R U S SE
Slice the oranges, and discard as much o f the r a g as possible.
A rran ge small pieces o f d ry sponge cake or la d y fingers around the
sides o f individual glass dishes or cups and pile the oranges in the
center. T h en sprinkle w ith pow dered sugar, or gra ted coconut, or
pour soft custard o ver tho fruit. C h ill thorou gh ly before serving.
CUSTARD
1 q u a rt m ilk .
4 o r 5 eggs.
y<t cup sugar.
teasp oon salt.

H eat the milk, sugar, and salt in a double boiler. Beat the eggs
lightly and pour slowly into them some o f the heated milk. Pour
back into the' double boiler and stir constantly until the custard
coats the spoon. Rem ove at once and place the pan in a b o w l'o f
cold water, stirring until cool. Add the vanilla. I f desired the cus
tard m ay be sprinkled with nutmeg.
56
A floating island may be made by separating the eggs, beating the
whites well, and folding them on top of the custard before it is entirely
cool.
B A K E D C A R A M E L C U STARD
4 tablespoon s caram el sirup.
34 teasp oon salt.
B u tter.
1 q u a rt m ilk.
5 eggs.
Y i cup sugar.
Y i teasp oon va n illa .
Heat the milk slightly with the sugar, salt, and caramel. Be sure
the caramel is entirely dissolved before this mixture is poured into the
lightly beaten eggs. Add the vanilla. Pour the mixture into custard
cups, and add a small piece of butter to each. Bake in a pan sur
rounded by water in a moderate oven. Test by placing the point of
a knife in the center of the custard and if it comes out clean remove
the cups of custard at once from the hot water. Th e custards may bo
served either hot or cold with caramel sirup if more of the caraincl
flavor is desired.
Sugar can be caramelized easily by placing it in a heavy skillet over
slow even heat, and stirring it constantly until it melts and becomes
a heavy brown sirup. As soon as it reaches this stage take it from
the fire at once, and use it for flavoring and sweetening the custard.
P IN E A P P L E C U STA R D
Ys teasp oo n salt.
1 q u a rt m ilk.
4 or 5 eggs.
Y i cup sugar.

2 cups p in eap p le, cu t in sm all pieces.
H eat the milk, sugar, and salt in a double boiler. Beat the eggs
lightly and pour slowly into them some of the heated milk. Pour
back into the double boiler and stir constantly until the custard coats
the spoon. Rem ove at once, and stir in the two cups of pineapple,
cut in small pieces. Place the custard in a pan of cold water, and
stir until cool. Add the vanilla.
S P A N IS H C R E A M
1 q u a rt m ilk.
2 tablespoon s gra n u lated gelatin .
4 tablespoon s cold w a ter.
Y i cup sugar.
teasp oon salt.

5 eggs.
F la v o rin g .
Soak the gelatin in the cold water until soft. H eat the milk in a
double boiler, and add to it tho sugar and the salt. Beat the egg
yolks, and gradually add the hot milk to them. M ix well, pour back
into the double boiler, and cook this mixture until it thickens like a
soft custard. Rem ove it from the fire, add the softened gelatin to
this hot mixture, stir well, strain, and cool. Meanwhile beat the egg
whites until fluffy. Fold them into the custard after it has begun to
set and add Y teaspoon of almond extract, or any other desired
flavoring. Pour into individual molds or a pudding dish wet with
cold water, and set away to become firm. Serve with cream or with
a sauce of crushed fruit.
57
RHUBARB BETTY
1 q u a rt sw eeten ed rh u b arb sauce,
or 1
qu arts ra w sliced rh ubarb,
sugar to sw eeten .
1 q u a rt fine, d r y b rea d crum bs.

4 tablespoon s m e lte d bu tter.
C in n am on o r n utm eg.
M ix the bu tter w ith the crumbs. Place the rhubarb and the
crumbs in alternate layers in a greased bakin g dish, and sift the
cinnam on or nutm eg o ver the top. B ake the pu dding in a m oderate
oven. I f rhubarb sauce is used, this w ill require about 15 minutes.
I f raw rhubarb is used, co ver the baking dish at first and bake fo r
25 minutes or until the rhubarb is tender. Serve the pu dding h ot
w ith or w ith ou t hard sauce.
C H O C O L A T E P U D D IN G
4 cups m ilk .
lY i squares u n sw eeten ed
late.
Y i cup sugar.
ch oco
6 le v e l tablespoon s cornstarch.
Y teasp oon salt.
1 egg.
M ix the cornstarch and sugar. M e lt the chocolate and heat it

w ith the m ilk and salt in a double boiler. P o u r some o f this w arm
m ilk in to the cornstarch and sugar. R etu rn it to the double boiler,
stirring until thickened; then co ver and cook fo r about 20 minutes.
B e a t the egg until ligh t, and after pouring the hot pudding in to it,
beat w ell again. A d d the va n illa and pour at once in to a w et m old.
C h ill thoroughly. Serve w ith a soft custard, cream, or w hipped
cream.
C R A N B E R R Y P U D D IN G S U P R E M E
% cup bu tter.
Y i cup sugar.
3 % teasp oon s b a k in g pow der.

Y teasp oon salt.
1 egg.
2x
/ i cups sifted flour.
1 cup m ilk.
1 cup. ra w cran b erries or m ore.
V5 Cream bu tter and sugar and add the w ell-beaten egg. M ix and
usift the d ry ingredients, savin g out 2 tablespoons o f flour fo r tho cran
berries. A d d the d ry ingredients to the first m ixture a ltern a tely
w ith the m ilk. R o ll tho cranberries in flour and add them last.
T u rn in to a bu ttered m old, cover, and steam fo r 2 hours. A ft e r the
pu dding has steam ed it m a y be placed in the oven to brow n if desired.
S A U C E F O R C R A N B E R R Y P U D D IN G S U P R E M E
1 cup sugar.
3 tablespoon s cornstarch.
Y i teasp oo n salt.
2 cups b o ilin g w a ter.
2 cups cranberries.
1 cup w ater.
2 to 4 tablespoon s b u tter.
M ix the sugar, cornstarch, and salt. A d d the 2 cups o f boilin g

w ater, stir until thickened, and cook fo r 10 m inutes in a double
boiler. M ea n w h ile cook the cranberries w ith 1 cup o f w a ter until
soft. Press them through a fine siove and add this pulp to the corn
starch m ixture. A d d the b u tter and serve hot o ver the hot cran berry
pudding.
58
BAKED INDIAN PUDDING
5 cups m ilk.
y i cup corn meal.
]/2 cup molasses.
1 teasp oon salt.

1 tea sp oo a gin ger.
C ook m ilk and m eal in a double b oiler 20 m inutes; add the molasses,
salt, and gin ger; pour into a buttered pudding dish and bake fo r
2 hours iii slow oven. S ervo h ot w ith cream or van illa ice cream.
P L U M P U D D IN G
1 pound b ee f suet.
1 pou n d flour.
1 pou n d sugar.
9 eggs.
1 p ou n d seeded raisins, chopped.
1 pound s-eedless raisins.
% pound citron , cu t fine.
1 cup pecan n u t m eats, cu t fine.
1 cup E n glish w a ln u t m eats, cu t fine.
1 cup cider.
2 teaspoon s salt.
4 teaspoon s b a k in g p ow der.
6 teasp oon s cinn am on.
4 teaspoon s cloves.
4 K teaspoon s mace.
3 K teasp oon s n utm eg.
V / i teasp oon s allspice.
M ix the ground suet w ith the sugar, fruit, nuts, and about
cup
of the flour. Separate the eggs. B e a t both yolks and w hites w ell.
A d d eg g yolks to the suet and sugar. P u t in the fru it and nuts and
then the cider. S ift togeth er tw ice the spices, salt, baking pow der,
and flour. A d d these d ry ingredients to the first m ixture. T h en
add the beaten w hites o f eggs.
Grease w ell tin cans o f N o . 2 size or pound baking p ow der cans and
put in enough b a tter to fill them about three-quarters full. Steam
fo r 3 hours. These ingredients w ill fill seven N o . 2 cans. T h e pud
ding w ill keep fo r weeks if the cans are covered w ith paper or w ith the
loose can tops. B efore serving set the can in boiling w a ter fo r about
% o f an hour, so that the pudding w ill heat through.
H a rd saucc m ade o f b u tter and sugar cream ed togeth er is good w ith
this pudding. I f a hard sauce that is a little differen t is desired use
brow n instead o f w hite sugar and gra te in the rind o f an orange fo r
flavoring. A n y one o f the liqu id or fo a m y sauces is also suitable w ith
plum pudding. Some people like best o f all to serve a spoonful o f
van illa ice cream or mousse on the plate w ith tho h ot pudding.
O LD -F A S H IO N E D C R E A M Y R IC E P U D D IN G
1 tab lesp o o n u n cook ed rice.
1 q u a rt m ilk,
cup sugar.
J-6 te a s p o o n n u tm eg o r cinn am on.

1 te a s p o o n salt.
K cup raisins, i f desired.
W ash the rice. A d d the oth er ingredients. P o u r the m ixture

into a good-sized baking dish. C ook in the oven slow ly fo r tw o or
three hours, stirring frequ en tly. I f allow ed to cook slow ly, tho m ilk
thickens to a cream y consistency, and the rice swells to several
times its original size. I f double the q u a n tity o f rice is used tho
m ixture does not require such long cooking, as the rice, in swelling,
thickons tho liqu id m ore rapid ly, b u t the produ ct is n ot so cream y.
59
P R U N E P U D D IN G
2 cups water.
14 p ou n d d ried prunes.
Y i eup sugar.
2 eggs.
2 ta b le s p o o n s sugar.
2 tablespoon s cornstarch.
Y i teasp oon van illa.
YL teasp oon salt.
W ash the prunes, soak overn igh t in the w ater, then cook them in
tho same w a ter until tender. R em o v e the stones and cut the prunes
in sm all picces. T o the prunes add the Y i cup o f sugar, tho salt,
and tho cornstarch, w hich has been m ixed w ith some o f the prune
juice. C ook fo r 20 minutes in a double boiler. P o u r this m ixtu re
in to the egg yolks, add the van illa and cinnamon, and m ix w ell.
P la ce in a greased baking dish and co ver w ith a meringue m ade w ith
the egg whites and the 2 tablespoons of sugar. Bake in a m oderate
oven until the m eringue is brown. Serve hot or cold.
D A T E P U D D IN G
\Yz cups p itte d dates.
J4 cup m ilk.
1 cup ch op ped nuts.
1 cup sugar.
3 eggs.
Spice, i f desired.
1
2
1
1
cup flour.
tablespoon s bu tter,
teaspoon van illa.
teasp oon b a k in g p ow d er.
Y
teasp oon salt.
M ix the bu tter and sugar and add the beaten eggs and m ilk. S ift
the dry ingredients and add them to the liquid m ixture, reserving
enough flour to coat the dates and nuts. A d d them and the van illa.
B ake in a shallow greased pan in a v e r y slow oven for 45 to GO minutes,
until set in the center. C u t in squares and serve w ith w hipped
cream.
B A N A N A P U D D IN G
1 q u a rt m ilk .
4 o r 5 eggs.
Y i cup sugar.
S w e et crackers o r cookies.
Y i teasp oon salt.

Bananas.
H e a t the m ilk, sugar, and salt in a double boiler. B e a t the egg

yolks ligh tly, and pour slow ly into them some o f the heated m ilk.
P o u r back into the double boiler, and stir constan tly until the cus
tard coats the spoon. R e m o v e at once from the fire, place the pan
in a bow l o f cold w ater, and stir tho custard until cool. A d d tho
van illa. Grease a baiting dish, pu t in the b ottom a la yer o f sw eet
crackers, and slice o ver them a la y e r of banana. P o u r o v e r this
some o f the custard and fill tho dish about three-quarters fu ll w ith
these layers. M a k e a m eringue o f the whites o f the eggs and 1
tablespoon o f sugar to each egg. Spread o ver the pudding and cook
in a slow oven until golden brown. T h en let the pudding stand
until thorou ghly chilled before serving.
B R E A D P U D D IN G
4
1
1
4
cups m ilk .
cup stale diced bread.
cup sugar.
eggs.
M cup b u tte r (m e lte d ).

% cup seedless raisins.
Y teasp oon salt.
1 teaspoon van illa.
Separate the eggs, reserving the w hites fo r the meringue. B e a t the

yolks and add the m ilk, sligh tly w anned, tho sugar, raisins, salt, and
van illa. Grease a pudding dish or any fla t pan and put in a la yer o f
the diced bread; pour the custard m ixture o ver tho bread and add tho
m elted butter. B ake in a pan surrounded b y w a ter in a slow oven .
60
W hen the custard m ixture is set in the center, rem ove the pudding
from the stove. L e t cool sligh tly and co ver w ith the meringue m ade
b y beating the egg w hites until stiff and adding 4 tablespoons o f
sugar, a little salt, and Y i teaspoon o f van illa. R etu rn to the oven
and allow the meringue to heat slow ly until a golden brown. Servo
the pudding h ot or cold.
F R E N C H V A N IL L A IC E C R E A M
1 q u a rt m ilk .
p in t d ou ble cream .
4 eggs.
% cup sugar.
}z i teasp oon salt.
12 teaspoon s van illa.
Prepare as fo r custard b y pouring some o f the heated m ilk in to the

lig h tly beaten eggs and then cooking the m ilk and eggs w ith the
sugar and salt in a double boiler until the custard coats the spoon.
C ool, add the double cream, and van illa, m ix w ell, and freeze. F o r
the freezing m ixture use 1 part o f salt to 4 to 6 parts o f ice. T u rn
the crank slow ly during freezing. L e t the cream stand an hour or
m ore to ripen after freezing.
P E A C H IC E C R E A M
2 cups single cream .
3 cups soft, sliced peaches.
1 cup sugar.
y 8 teaspoon salt.
t o 1 ta blespoon lem on ju ice,

d ep en d in g on th e a c id ity o f tha
peaches.
C o v e r the sliced peaches w ith the sugar, and let btand fo r a short
while. Press the fru it through a colander, so that a pulp is form ed.
A d d the salt, cream, and the lem on juice. U se a freezing m ixture of
] part salt and 4 to 6 parts ice. Tu rn the crank o f the freezer slow ly.
A fte r freezing, rem ove the dasher, pack the freezer w ith m ore ice
and salt, and let the cream stand fo r an hour or m ore to ripen.
S T R A W B E R R Y IC E C R E A M
2 qu arts straw berries.
1 p in t d ou ble cream .
2 cups sugar.
'
}/i teasp oon salt.

L e m o n ju ic c if desired.
W ash and cap the berries. Chop them, co ver w ith the sugar, and
let stand in the refrigerator fo r tw o or three hours. Press the sw eet
ened fru it through a colander. A d d the cream w hich has been w hipped
and the salt, and freeze. Use a freezin g m ixture o f 1 p a rt salt and
4 to 6 parts of ice. T u rn the crank o f the freezer slow ly. A ft e r freez
ing, rem ove tho dasher, pack the freezer w ith m ore ice and salt, and
le t the cream stand fo r an hour or m ore to ripen in flavor.
O R A N G E SH E R B E T
IV
2 cups
o ran ge juice.
cups sugar.
34 teasp oon salt.
134
2 cups m ilk 1
3
i h
1 cup cream/
^
2 tablespoon s lem o n ju ice.
nk
H ea t one cup o f the m ilk and add the sugar. S tir until the sugar
is dissolved. A d d the oth er ingredients. Use a freezin g m ixture o f
1 part salt and 4 to 6 parts o f ice, and turn the crank o f the freezer
slow ly. A fte r freezing, rem ove the dasher, pack the freezer w ith
m ore ice and salt, and let the sherbet stand fo r an hour or m ore to
ripen in flavor.
Lem on sherbet m a y be m ade in this same w a y b y o m ittin g the
orange juice and using enough lem on juice to g iv e the desired ila vo r.
SA U C ES
D E S S E R T S AU C E S
B U TTE R S C O TC H SAUCE
M teasp oon salt.
K 't e a s p o o n van illa.
1 cup b o ilin g w a ter.

1 cup b ro w n sugar.
S peck o f cinnam on.
T o the b oiling w a ter add the brow n sugar, flour, salt, and cinnamon,
w hich h ave been thorou gh ly m ixed together. C ook until the flour
has lost its raw taste and the m ixture thickens, stirring continu ally
to p reven t lum ping and sticking. B e a t in tho bu tter and the van illa.
T h is m ay be served as a h ot sauce on ice cream, custards, or puddings.
H A R D SAUCE
}4, cup b u tter.

% cup p o w d e re d sugar.
I
teasp oon van illa.
I ]/& teasp oon gra te d n u tm eg.
Cream together the bu tter and sugar, add the van illa and nutm eg.
T h e secret o f cream y hard sauce lies in long beating. C h ill before
serving. F o r v a rie ty substitute brow n sugar and fla vo r w ith the
grated rind o f an orange.
S A U C E S F O R F IS H , M E A T S , A N D V E G E T A B L E S
EGG SAUCE
2 tablespoon s flou r.
1 cup m ilk ,
teasp oon salt.
2 eggs, h ard cooked.

O nion, lem on ju ice, o r c ele ry can
added.
be
M e lt the butter, add the flour and salt, and blend well. A d d
the m ilk and stir constan tly until thickened. Chop the liard-cooked
eggs and add to the sauce. A well-beaten egg yo lk stirred in to the
m ixture after it is taken from the fire makes it richer. T h is egg
sauce is especially good served o ver sim mered fish.
H O L L A N D A IS E S A U C E
K cup b u tter.
2 e g g yolk s,
teasp oon salt.
1 tab lesp o o n lem on ju ice.

A lit t le cayenne.
D iv id e the bu tter in to 3 portions and put 1 piece w ith the egg yolks
and lem on juice in the upper p a rt of the double boiler. S tir con
sta n tly until the m ixture begins to thicken. R em o v e from tho stove,
add the second piece o f butter, and stir rapid ly as the egg continues
to thicken. T h en add the last piece o f bu tter and continue to stir
until the m ixture is com pletely blended. A d d the salt and cayenne.
Serve the sauce at once.
In case a thinner sauce is desired, add a little h ot w ater. I f the
sauce separates add 1 or 2 tablespoons o f w ater, m ilk, or cream, place
the sauce o ver h ot w a ter fo r a few seconds, and beat it w ell. I t
w ill becom e sm ooth again.
(61)
62
S P A N IS H O R C R E O L E S A U C E
2 cups canned tomatoes.
2 tablespoons chopped onion.
1 chopped green pepper or canned
pim iento.
Y
cup chopped celery.
2 tablespoons b utter.
2 teaspoons minced parsley.

4 tablespoons minced ham or bacon.
1 bay leaf.
1 tablespoon flour.
Salt and pepper to taste.
A d d the onion to the bu tter and cook it until it is tender and yellow .
A dd all the other ingredients except ti.e minced ham or bacon and
tho flour, and sim mer fo r h alf an hour. R em ove tho b a y leaf. B len d
tho flour w ith a little m elted bu tter and add to the sauce. C ook
for 5 or 10 minutes longer, add the ham or bacon, and serve at once.
S A V O R Y T O M A T O SAUCE
Y z cup grated carrot.
2 tablespoons minced onion.
Yt bay leaf.
teaspoon m ustard.
J4 teaspoon sum mer savory.
Y , teaspoon salt.
Y teaspoon pepper.
1 cup w ater.
Y
C ook vegetables and seasoning in the fa t fo r 2 minutes, being

careful n o t to brown the vegetables. A d d flour after 1 m inute so
that it mixes in w ith the fat. A d d tom ato juice, salt, and w a ter
and heat until the m ixture thickens. Place o ver h ot w a ter fo r 10
minutes. Strain and serve.
P L A IN T O M A T O SAUCE
1 bay leaf.
Y i to ?
y i teaspoon salt.
2 allspice.
1 teaspoon sugar.
2 slices onion.
2 cloves.
Y teaspoon pepper.
C ook the ingredients fo r 10 minutes. Strain through

fine sieve.
M easure the liquid. F o r each cup o f liqu id allow 2 tablespoons
flour and 2 tablespoons butter. M e lt the butter, add the flour,
and when th ey are thoroughly blended add tho seasoned tom ato
juice and stir until thickened. P la ce o ver h ot w ater fo r 5 or 10 m in
utes. Serve h ot w ith croquettes or m eat loaf.
H O R S E R A D IS H S A U C E
Y cup th ic k cream.
Y i teaspoon salt.
3 or 4 tablespoons fresh grated horse

radish.
1 teaspoon sugar.
B e a t the cream about 2 minutes. A d d the salt and sugar. B e a t

in the horseradish. P o u r o ver cold cooked beets or serve w ith m eat
or fish.
P I E S AND O T H E R P A S T R IE S
P L A IN P IE C R U ST
\Yi cups sifted soft-w heat flour.
5 Y to 7 tablespoons fa t.
A bout 2;H> tablespoons w ater,

enough to m ake stiff dough.
Y i teaspoon salt.
or
C om bine tho fa t and the flour, using knives, a pastry fork, or a

biscuit cutter, so that the ingredients w ill not bo w arm ed or handled
too much. T h e tips o f the fingers m a y be used if the w ork is done
qu ickly. A d d the w a ter slow ly and use no m ore than is absolu tely
necessary. Ilo ll the dough v e ry ligh tly. I f the low er crust is baked
separately, the oven should bo about 450 F . H o w e ver, a pie w ith
a lillin g that needs to be cooked, can not be le ft long in an oven as
h ot as this, because tho crust bakes too fast fo r tho filling. T h e
tem perature should be high to start, and then low ered ra p id ly after
8 or 10 minutes so the fillin g m a y cook through w ith ou t o vercoo k in g
the crust.
A P P L E P IE
4 to 6 t a r t cooking apples.
% cup sugar.
2 tablespoons b u tte r.
}4 , teaspoon salt.
teaspoon cinnamon.
C ore and pare the apples and cut in slices or circles. L in e a deep
pie tin w ith pastry and pack the apples carefu lly so that the co ver
w ill fit. Sprinkle w ith the m ixed salt, cinnamon, and sugar, and d o t
w ith tho butter. P la ce on tho upper crust after m oistening tho
low er rim , and press the edges together to hold in the juices. C u t
a slit to allow the steam to escape. B ake 30 to 35 minutes at a tem
perature o f 450 F ., or until tho applos are tender.
B U T T E R S C O T C H C R E A M P IE
Y i cup flour.
% cup brow n sugar.
1 H tablespoons b u tte r.
2 eggs.
y i teaspoon salt.
Y i teaspoon vanilla.
B lond the flour and salt w ith the cold m ilk, add to the h ot m ilk, and
cook in tho double boiler fo r 15 minutes. M ea n tim e cook tho brow n
sugar and bu tter until w axy, and add to the m ixturo in the double
boiler. G radu ally stir in the beaten egg yolks, cook fo r a few m inutes,
rem ove from tho fire, and add the van illa. L in e a pie tin w ith p a stry
and bake until golden brown. P o u r the m ixture into the baked
shell and when sligh tly set co ver w ith a meringue m ade b y addin g 2
tablespoons o f sugar to the beaten egg whites, and a little salt and
van illa. B a k e in a slow oven fo r 20 minutes, or until the m eringue
is a lig h t brown.
T h is bu tterscotch cream fillin g is also go o d served as a pu ddin g
w ith cream, or it m a y bo used as a fillin g fo r cream puffs or tarts.
(03)
64
CHOCOLATE PIE
2 cups m ilk.
1 square unsweetened chocolate.
2 eggs.
G tablespoons sugar.
2 ^ tablespoons cornstarch.
J' i teaspoon salt.
1 teaspoon b u tte r.
K teaspoon vanilla.
M e lt the chocolate o ver steam and pour in to it the scalded milk.

M ix the cornstarch and the sugar and add them to the h ot m ilk and
beat until sm ooth. A llo w the cornstarch m ixtu re to cook in the
double boiler fo r 10 minutes, rem ove from the fire, add the butter,
salt, and the beaten egg yolks, and the van illa. L in e a pie tin w ith
pastry and bake until golden brown. F ill the baked p ie crust w ith
the m ixture and cover the top w ith a m eringue m ade o f the beaten
egg whites, 2 tablespoons sugar, 34 teaspoon van illa, and a pinch of
salt. B ake the pie in a slow oven fo r about 20 m inutes or until the
m eringue is delicately browned.
C R E A M P IE
2 eggs.
V a n illa .
2 cups m ilk or cream.

K cup sugar.
Salt.
Scald the m ilk or cream in a double boiler. A d d the flour, sugar,

and salt, w ell m ixed together, and stir constan tly until the mixturo
thickens. C ook fo r 10 minutes and add the beaten yolks and vanilla.
B e a t w ith an egg beater and pour into a baked crust. Make a
meringue from the beaten egg whites and 2 tablespoons of sugar,
spread o ver the top and place in a v e r y slow oven fo r 20 minutes,
until w ell browned.
T o m ake a banana cream pie, add sliced bananas to the custard
m ixture after it is cooked.
C U S T A R D P IE
\]/2 cups m ilk.

K teaspoon salt.
3 eggs.
M cup sugar.
1 teaspoon vanilla.
P u t the m ilk and the sugar in a double boiler and bring to the
scalding point. A d d the well-beaten eggs, salt, and flavorin g. In
the m eantim e bake a pie crust in a deep pie pan until golden brown.
P ou r the custard into the baked pie crust and place in a m oderately
h ot oven. A ft e r a few m inutes reduce the heat, and allow the pie
to bake at this lo w tem perature until the custard is set in the center
o f the pie.
Custard pie m ade in this w a y should h ave a crisp
undercrust.
FR E S H C H E R R Y P IE
2 cups t a r t p itte d cherries.
/% i to 1 cup sugar, according to
taste.
I'g teaspoon salt.

1 to 2 tablespoons flour.
W ash and p it the cherries. Place them in a saucepan, bring to

the boiling point, and sim m er fo r 5 minutes. D ra in the fru it, and.
w ith each cup o f cooled juice m ix 2 tablespoons o f flour. C ook until
thickened. A d d the sugar and the cherries, and m ix well.
65
L in e a deep pie tin w ith pastry, and bake u ntil the crust is golden
brow n. P o u r in the h ot fru it m ixture, m oisten the rim o f the crust,
and place the uncooked crust o ver the fruit. T u rn the dough w ell
o v e r the cooked crust, so tho ju ice w ill n ot escape during the cooking.
I f desired, strips o f dough can be used in place o f the top crust.
C ook the pie at a lo w tem perature so the ju ice w ill n ot b o il over.
G R E E N T O M A T O P IE
4 or 5 medium -sized green tom atoes.
Y i lemon sliced very thin .
34 teaspoon cinnamon.
Y teaspoon salt.
13^2 tablespoons cornstarch.

M cup sugar.
1 tablespoon b utter.
Slice the tom atoes. H e a t slow ly in a saucepan w ith the sugar,

lem on, salt, and spice, until the tom atoes are tender. A d d a little
w a ter if the tom atoes are n ot ju icy. M e lt the bu tter and com bine
w ith the cornsta,rch. A d d this to the tom ato m ixtu re and cook
until the cornstarch does n ot taste raw. L in e a pie tin w ith pastry
and bake this crust in a m od era tely h ot oven until a delicate color
appears. P u t the tom ato fillin g in this baked crust; m oisten the
edge, and press the upper crust firm ly o ver the edge o f the baked
low er crust. B a k e about 12 m inutes in a h ot oven, or u ntil the upper
crust is brown.
L E M O N M E R IN G U E P I E
1 cup cold w ater.
y i cup sugar.
3 tablespoons cornstarch.
3 eggs.
4 tablespoons lemon juice.

G rated rin d of Y i lemon.
Y i teaspoon salt.
M ix the cornstarch, the cold w ater, and the salt, place o v e r the
fire, and stir constan tly until thickened. P la ce o v e r steam until
the cornstarch is thorou gh ly cooked about 10 minutes. A d d the
sugar, lem on ju ice and rind, the butter, and the beaten egg yolks.
C o o k fo r 1 or 2 m inutes o ver steam. L in e a pie tin w ith p a stry and
bako until d elicately browned. P o u r the m ixture into the baked
pa stry shell and co ver w ith the m eringue m ade b y thorou ghly beat
ing the egg w hites and add 3 tablespoons o f sugar and a little salt.
B a k e a t a low tem perature (250 F . ) fo r 20 minutes, then raise the
tem perature until the m eringue is a ligh t brown.
R H U B A R B P IE
3 cups ra w sliced rhubarb.
1 cup sugar.
Y i teaspoon salt.
1 tablespoon w ater.
2Y s tablespoons flour.
3 slices orange.
L in e a pie pan w ith pastry dough and bake in a h ot oven until

d elicately browned. M ea n w h ile cook the rhubarb, sugar, salt, and
w a te r togeth er until the rhubarb is tender. R e m o v e 3 or 4 table
spoons o f the ju ice and when it is cool m ix w ith the flour. C u t the
orange into sm all sections and add to the rhubarb. P o u r in to the
baked crust, m oisten the rim, la y the top crust in place, and tuck
in the edges carefu lly so that the juice w ill n ot leak out. B a k e the
pie in a h ot oven (abou t 450 F .) fo r 20 minutes.
66
SO U R C R E A M P I E
1
1
1
2
cup sour cream.

cup sugar.
cup seeded raisins, cut fine.
eggs.
Y teaspoon powdered cinnamon.

Y teaspoon powdered cloves.
Yg teaspoon salt.
2 tablespoons vinegar.
B o a t the eggs. M ix the spices w ith the sugar, and add to tho
eggs w ith the raisins, cream, salt, and vinegar. B e a t w ell. P o u r the
m ixture into a deep, pastry-lined pie pan. M o isten the outer rim o f
the pastry, and press the top crust o ver the low er one to hold in the
custard. B ake in a m oderate oven until golden brown.
P U M P K IN O R SQUASH P IE
1 Y i cups cooked pum pkin or squash.
1 cup m ilk.
Y i teaspoon allspice.
Y teaspoon mace.
cup sugar.
2 eggs.
Y
teaspoon salt.
P a t all the ingredients, except the eggs and the bu tter, in tho double
boiler. B rin g to the scalding point. B e a t the eggs w ell; add them
to the h ot m ixture. S tir until it starts to thicken. A d d the bu tter.
L in e a pie pan w ith pastry and bake until ligh t brown. P o u r the
h ot fillin g into the baked crust. B ake the pio in a m o d era tely h ot
oven until the fillin g sets.
S W E E T P O T A T O P IE
cups boiled, riced, sweet pota
toes.
Y
cup sugar.
1Y
1 Y cups m ilk .
Y i teaspoon ginger.
Y teaspoon salt.
2 eggs.
M ix the ingredients in the order given. L in e a pie pan w ith pastry

and bake until lig h t brown. P o u r in tho sw eet potato filling, and
bake in a m oderate oven until the fillin g is set.
M IN C E M E A T
2
1
4
3
3
2
pounds lean beef.

pound chopped suet.
pounds ta r t apples.
pounds sugar.
pounds currants.
pounds raisins.
1 nutm eg.
Y i teaspoon ground mace.
2 oranges.
2 lemons.
Y
pound citron.
1 tablespoon salt.
S tew the beef in a v e r y little w a ter until tender. C ool the m eat
and chop. A d d the beef suet, chopped fine, and tho pared, cored, and
chopped ajiples. C arefu lly pick over, wash, and d ry the currants
and raisins. T o them add the sugar, spices, orange and lem on juice,
the grated rind o f the oranges and o f one lem on, the chopped citron,
and salt. M ix thoroughly. P a ck in a stone ja r and keep in a v e r y
cold place, ju st ab ove freezing if possible. T h e m incem eat should be
thorou gh ly stirred each tim e any is taken out and occasionally
m oistened w ith a little grape ju ice, orange juice, or left-o ver canned
fru it juico.
67
C R E A M PUFFS
4 eggs.
Y teaspoon salt.
Y i cup buttor.
1 cup hot w atei

1 cup flour.
A d d the b u tter to the h o t w a ter and brin g to the b oilin g p o in t, and

add the flour and salt, all at one tim e. S tir ra p id ly and con stan tly
u ntil the paste leaves the sides o f the pan. R e m o v e from tho fire
and when cool add the eggs one at a time, beatin g until thorou gh ly
blended w ith the paste mixture.. D ro p b y spoonfuls on a greased
bakin g sheet about 2 inches apart. D u rin g baking the dough expands
to tw ice or m ore its origin al size. B a k e in a h ot oven 450 to 475 F .
until puffed and a golden brown. W hen cool cut and fill the lo w er
h alf w ith seasoned w hipped cream, crushed fruit, or custard m ixture.
C o v e r w ith the oth er h alf o f the pu ff and sprinkle pow dered sugar
o v e r the top. T h is q u an tity makes 8 m edium -sized puffs.
C U S T A R D F IL L IN G FO R C R E A M PU FFS
1
2
2
2
cup cream or rich m ilk .

tablespoons cornstarch.
tablespoons sugar.
egg yolks.
Yv, teaspoon salt.
Y> teaspoon vanilla.

H e a t the cream or m ilk in the upper p a rt o f a double boiler. M ix

the cornstarch, salt, and sugar, and pour o ver them the heated cream
o r m ilk. R etu rn to the double boiler, stir until thickened, then co ver
and cook fo r 10 or 15 minutes. A d d the w ell beaten egg jTolks and
cook fo r a m inute longer. B e a t w ell, add the va n illa and butter.
W h en cool place the custard m ixturo in the puffs.
P E A C II O R A P P L E D U M P L IN G S
R o ll the p astry in a thin sheet and cut it in rounds. P la ce a w hole
peeled peach or cored apple in tho center o f each round o f pastry.
D o n ot rem ove the stone o f tho peach it seems to give the dum pling
an extra good flavor. Sprinkle sugar o ver the fruit, d ot w ith butter,
and bring the edges o f tho pastry together o ver the poach or apple.
B ake in muffin pans, hi a m oderate oven. I f the oven is too h ot, tho
crust w ill brow n before the fru it is cooked through. Serve h ot w ith
hard sauce or liqu id sauce.
A P P LE TURNO VERS
C u t apples in slices. P la ce on one-half a round o f pastry. Season
w ith butter, cinnamon, and sugar. D am pen ono edge o f the p a stry
and bring the oth er edge o ver it. Press tho tw o edges togeth er
firm ly, about h alf an inch deep, w ith a fork, so the juice w ill n ot ooze
out. P ric k tho top crust so the steam can escape, and bake in a
h ot oven.
68
CHEESE STRA W S
1 cup flour.
teaspoon salt.
4 tablespoons fa t.
1 cup grated cheese.

iV teaspoon cayenne.
3 tablespoons w ater.
C u t the flour, salt, fat, and one-half o f the cheese togeth er w ith a
biscuit cutter until the mass is w ell blended. A d d the w a ter and m ix
well. Toss on a sligh tly floured board and roll 2 or 3 times until the
dough is smooth. Sprinkle on one-half o f the rem ainder o f the cheese
and roll again. R ep ea t this until all the cheese is used. R o ll the
mass out until about M inch thick. C u t in strips y% inch wide and
6 inches long. Place the strips on a baking sheet and bake until a
delicate brown, in a m oderate oven, about 400F.
C A K E S , C O O K IES, AND C A K E FR O S T IN G S
F O U N D A T IO N C A K E
1 cup m ilk .
3 cups sifted soft-w heat flour.
H cup fa t.
2 to 3 eggs.

1 H cups sugar.
teaspoon salt.
2. teaspoon flavoring.
I f bu tter or oth er fa t containing w a ter is used, allow about

tablespoons more.
Com bine fa t and sugar. S tir in the beaten egg yolks and add
altern ately the d ry ingredients, which have been m ixed and sifted
together, and the liquid. A d d o n ly a sm all q u a n tity o f liq u id at
first. I f too much is added it w ill dissolve the sugar, and the fa t
w ill separate. A d d the flavorin g. F o ld in tho w ell-beaten egg w hites.
P o u r the b a tter in to lig h tly greased, floured pans, taking care th a t
it is spread even ly. I f tho cake is baked in a thick loaf, tho oven
tem perature should be v e r y m oderate, about 325 F . I f baked as
cup cakes or in thin layers, the oven should be about 375 F . T h is
recipe makes tw o thick or three thin layers.
C A R A M E L , O R B U R N T -S U G A R , C A K E
1 cup w ater.
3 cUps sifted soft-w heat flour.
% cup fa t.
2 eggs.

1^2 cups sugar.
Y teaspoon salt.
4 tablespoons caramel sirup.
M a k e the caram el b y slow ly brow n ing 1 cup o f sugar in a large

h ea vy iron skillet. A d d 1 cup o f boiling w a ter and cook u ntil a
thick sirup the consistency o f molasses is form ed. B e sure th a t the
sugar heats and caram elizes v e r y slow ly; otherwise it w ill becom e
hard when the w a ter is added.
T o m ake the cake m ixture, w arm the fa t but do n ot le t it m elt,
com bine it w ith the sugar, stir in the beaten egg yolks, and add
altern ately the d ry ingredients, which have been m ixed, and the
w ater. I f bu tter o r o th er fa t containing w a ter is used, add 1 Y i ta b le
spoons m ore than the q u a n tity called for. I f fa t containing no w a ter
is used, Yz cup is enough. A d d tho thick caram el sirup, and at tho
last fold in the w ell-beaten egg whites. P o u r into a shallow greased
pan and bake in a m oderate oven (abou t 375 F .). O r if preferred,
bake as cup cakes in muffin pans at about the same tem perature.
Ic e w ith a caram el-flavored icing.
SPO NG E C A K E
1 cup sifted soft-w heat flour.
4 or 5 eggs.
1 cup sugar.
}/2 teaspoon salt.

3 teaspoons lemon juico.
Y i lemon rind, grated.
Because o f their delicate texture, sponge cakes require m ore care

ful m ixing and baking than other cakes. A d d the sugar to the beaten
egg yolks. T h en add half the salt to tho sifted flour. A d d tho
oth er h alf o f the salt to the egg whites, and beat them stiff. F o ld
(09)
70
them into tho m ixture, and add tho fla vorin g last. F o r beating the
oggs, a D o v e r beater gives satisfactory results, and requires less tim e
and energy than a w ire whisk. P o u r tho batter, as soon as it is
m ixed, into sm ooth, ungreased baking pans.
F o r a large o r medium-sized lo a f a tube pan is best, because the
centcr opening allows the m ixture to heat evenly. Pow dered sugar
m a y be sifted o ver the top to m ake the crust m ore crisp. T h e oven
should bo read y fo r the cake as soon as it is m ixed and in the pan. A
large or medium-sized spongo cake should bo baked slow ly at about
325 F ., small cakes at somewhat higher tem perature, or about
340 F . W hen the cake is done, it w ill be ligh ter if broken apart
w ith the fingers or a fork, than if cut w ith a knife.
A N G E L FO O D C A K E
1 cup sifted soft-wheat flour.
8 fa irly large egg whites.
1 to 1 and A cups sugar.
teaspoon salt.
1 teaspoon flavoring.
1 teaspoon cream of ta rta r.
S ift together, 4 or 5 times, the sugar, flour, and one-half the salt. B e a t
the egg w hites w ith the oth er h alf o f the salt until th ey are froth y.
A d d the cream o f tartar to tho oggs, and beat them until th ey are
ligh t but n ot d iy . F o ld the d ry ingredients v e r y carefu lly into the
beaten egg whites. W hen the m ixture is p a rtly blended, add the
flavorin g. B e v e ry careful when blending the d ry ingredients and
tho oggs, to use on ly the foldin g m otion, fo r if the m ixture is stirred
the air w ill be released and the cako w ill n ot be light.
'
A
1
2
1
2
D E V IL S FOOD C A K E
cup b utter.
cup sugar.
eggs (1 w hite saved fo r icing).
cup m ilk .
squares unsweetened chocolate.
I'M cups sifted soft-w heat flour.

1 teaspoon vanilla.
A teaspoon salt.
C ream the bu tter and tho sugar. A d d tho w ell beaten eggs and
m ix w ell. S ift tho d ry ingredients, and add to the first m ixtu re
alternately w ith the m ilk. A d d the chocolate, which has boon
m elted o ver steam, and the van illa and beat until w ell m ixed w ith
tho batter. B a k e in a greased pan, in a sheet, fo r 35 minutes, at a
tem perature between 300 to 325 F . C o v e r lig h tly w ith pow dered
sugar and serve. O r if preferred, bake the cake in tw o layers and
ice w ith van illa frosting.
In this cake m ixture, sour m ilk m a y bo used in place o f sweet
m ilk. In this case dissolve
teaspoon soda in 1 teaspoon w ater
and add at tho same tim e w ith the sour m ilk. T h e chocolate m a y
also be increased b y 1 square, if a strong chocolate fla v o r is desired.
COFFEE C A K E
A teaspoon salt.
2 tablespoons sugar.
CUP cut citron or other candied

fru it.
A cup raisins, chopped.
A cup m ilk.
S ift together tho d ry ingredients, saving out 2 tablespoons o f

flour to m ix w ith the fruit. C u t in the bu tter w ith a biscuit cutter
or tw o sharp knives. A d d the m ilk and the floured fruit. P la ce
71
the dough in a greased pan, pat it down until it is about
or 2
inches thick. B ake 35 to 40 minutes in a m edium oven. Because
o f tho fru it this coffee cake should bo cooked m ore slow ly than bis
cuits. W hen the coffee cake is done, bu tter the top and pour o ver
it a m ixture o f 34 cup fin ely chopped nuts, 1 teaspoon cinnamon,
and 2 tablespoons sugar. P la ce the cake in the ovon again and le t
it remain until the sugar is sligh tly m elted. Serve h ot or cold.
S P IC E C A K E
I K cups sugar.
?4 cup b utter.
3 eggs.
94 cup coffee.
1 teaspoon salt.
I K teaspoons cinnamon.
K teaspoon nutm eg.
34 teaspoon cloves.
1 teaspoon vanilla.
C ream the bu tter and sugar, add the eggs, one at a tim e, and beat
w ell. M ix and sift the d ry ingredients. A d d them to the liquid
m ixture. A d d the vanilla. B a k e either in a lo af or in layers. Ico
w ith van illa frostin g.
(See recipe.)
A P P L E -S A U C E C A K E
1
K
1
1
2
K
cup sugar.
cup fat.
cup apple sauce, unsweetened.
cup raisins, chopped.
tablespoons flour.
teaspoon cloves.
K teaspoon cinnamon.
34 teaspoon nutmeg.
2 K cups sifted soft-w heat flour.
1 teaspoon soda m ixed w ith 2 tab le
spoons w ater.
K teaspoon salt.
Cream the sugar and fa t, add the apple sauce and tho soda which
has been dissolved in the w ater. M ix and sift the d ry ingredients
and add them, w ith tho floured raisins, to tho first m ixture. B e a t
w ell, pour into a greased pan, and bake in a m oderate oven (300 to
350 F . ) fo r about 1 hour.
T a rt apples should be used for the sauce. I t should be cooked

down so that it is not w atery and put through a colander to make it
smooth. N o sugar should be added to the apple sauce.
B R E A D -C R U M B C A K E
1 cup sugar.
2 cups crumbs, fro m very d ry oventoasted bread.
3 eggs.
1 teaspoon vanilla.
34 teaspoon salt.
34 teaspoon alm ond extract.
B e a t tho eggs w ell, add the sugar, and stir in tho other ingredients.
P a t the m ixture even ly in a shallow greased pan. B ake in a slow
oven from 30 to 40 minutes. T h is has som ewhat the texture and
fla v o r o f macaroons, and is a good w a y to use up stale bread.
P E A N U T B U TTE R CAKES
4 tablespoons peanut b u tte r.
K cup sugar.
1 egg.
K cup m ilk.
I K cups sifted soft-w heat flour.

34 teaspoon salt.
K teaspoon vanilla.
M ix the butter, peanut butter, and sugar well. A dd tho beaten

egg and tho sifted dry ingredients alternately with tho milk. A dd
the vanilla. Bake in greased muffin tins in a moderate oven for
about 20 minutes.
72
F R U IT C A K E
1 pound raisins.
1 pound currants,
pound citron.
2 pound b utter.
1 cup choppcd nuts.
4 cups flour.
1 cup sugar.
Y i cup cider.
Y i cup ta r t je lly.
Y cup sour cream.
Y teaspoon soda.
teaspoon salt.
1 cup molasses.
5 eggs.
1 tablespoon cinnamon.
Y teaspoon nutm eg.
Y
Prepare all the fru it before m ixing it. C u t the citron into v e r y
sm all pieces. Cream the bu tter and sugar. Separate the eggs, and
add the yolks after the bu tter and sugar are blended. A d d the
liquids cider, jelly, sour cream, and molasses. M ix the salt, soda,
and spices w ith one-half the flour. M ix the other half o f tho flour
w ith the fru it and nuts. A d d the dry ingredients gradu ally to the
liquid ingredients, then the floured fruit, and last the whites o f the
eggs. I f the fru it is w ell covered w ith flour, it w ill be scattered
through the cake, and w ill n ot settle to the bottom .
B ake the cake in a tube pan lined w ith greased paper in a slow oven
(275 to 300 F .). A low fire allows the heat to penetrate the cake
m ixture slow ly and does n ot dry it out or bu m the crust.
I f tho recipe fo r this fru it cake is doubled, it should be baked in
tw o pans. I t is better to bake fru it cakes in medium-sized loaves
rather than in large loaves.
G IN G E R B R E A D (TW O T H I N LOAVES)
Yi cup
1 cup m ilk.
3 Y cups sifted soft-w heat flour.
Y cup fat.
1 egg.
teaspoon soda.
Y
sugar.
1 cup molasses.
Y i teaspoon salt.
1 teaspoon ginger.
Y teaspoon cloves.
Y teasp oon cinnam on.
M ix and sift the d ry ingredients. S tir the liq u id in to the d ry

ingredients. F o r a shallow lo a f the oven should be m oderate (about
3 7 5 ); i f muffin pans are used, the oven should be fa irly hot, or about
400 F.
In this recipe sour m ilk m a y be used instead o f sw eet in the same
q u an tity. In that case the soda should be increased to a scant tea
spoon, and the baking pow er decreased to 2 teaspoons.
CHEESE F IL L IN G FO R G IN G E R B R E A D
2 Neufchatel or cream cheeses.
2 cups chopped dates.
1 cup chopped nuts.
Y i teaspoon salt.
Cream .
M ash the cheese and m ix w ith it enough cream to g iv e it tho con

sistency o f a soft filling. A d d the dates, nuts, and salt, and m ix w ell.
S plit open a thick lo a f o f h ot gingerbread, spread the cheese m ixture
on the low er half, replace the upper p a rt and press it dow n ligh tly.
T h e q u an tity o f cheese fillin g given here is enough fo r a loaf o f ginger
bread about 8 b y 10 inches. Serve the gingerbread w hile still hot.
73
CHOCOLATE DROP COOKIES
Y cup butter.
1 cup sugar.
1 egg.
Y cup m ilk .
2 squares unsweetened chocolate.
\Y
cups sifted flour.
M teaspoon salt.
1 cup chopped nuts.
M e lt tho chocolate and add the bu tter and sugar. A d d the egg
w ith ou t beatin g and the m ilk. U se 2 tablespoons o f the flour to coat
the chopped nuts. T h en add the nuts and the sifted d ry ingredients
to the liqu id m ixture. S tir this thorou gh ly and add the van illa.
D ro p the batter b y teaspoonfuls on a greased baking sheet or an
ordin ary baking pan, in verted. B ake in a quick oven (abou t 375
to 400 F .). I f desired, spread the cookies w hile h ot w ith w h ite or
chocolate frosting, so the tops are covered w ith a thin coatin g o f tho
icing.
O R A N G E D R O P COOKIES
4
2
4
2
2 cups flour.
1 cup sugar.
Y i teaspoon salt.
tablespoons orange juice.

eggs.
teaspoons baking powder.
tablespoons grated orange rind.
i Cream together the grated rind of the orange and the butter.
Gradually beat in the sugar, the beaten eggs and the orange juice.
Add the flour and baking power which have been mixed together.
Drop the batter by teaspoonfuls onto a greased baking sheet or an
inverted pan and bake in a quick oven.
O A T M E A L D R O P COOKIES
Y i cup fat.
1Y
1 cup sugar.
Y cup m ilk.
1 cup raisins.
Y cup chopped n u t meats.
Y 2 teaspoon soda dissolved in 1 tea
spoon w ater.
cups fine oatmeal.
1^2 cups flour.

1 egg.
y 2 teaspoon salt.
2 teaspoons cinnamon.
Cream the fat and sugar, and add the beaten egg. Sift the dry ingre
dients, except the oatmeal, together and add with the milk to the egg,
sugar, and butter mixture. A dd the soda which has been dissolved
in tho water, and then the oatmeal which has been mixed with the
nuts and raisins. M ix well. Drop by teaspoonfuls onto a greased
baking sheet and bake to a golden brown in a fairly hot oven. Rem ove
from the pan while hot.
M A C AR O O N S
2 egg whites.
1 cup sugar.
2 cups of a 'fla k e d toasted breakfast
food.
Ys teaspoon salt.
1 cup shredded coconut.

Alm ond flavoring.
Beat the egg whites with the salt until stiff. A dd tho sugar and
beat thoroughly. Fold in the coconut and toasted flakes which
have been crushed in the hands. A dd the flavoring. Place by tea
spoonfuls on oiled paper and bake in a moderate oven for about 20
minutes, or until delicately browned and well set.
74
B E ST EVE RS (COOKIES)
1
1
2
2
2
K cup b utter.
1 cup sugar.
2 egg yolks.
2 tablespoons m ilk.
2 cups flour.
1 teaspoon salt.
1 teaspoon baking powder.
cup seeded raisins.

cup d ry, shredded coconut.
egg whites.
teaspoons vanilla.
or 3 cups flaked, toasted breakfast
food.
M ix the ingredients in the order given. Use one rounding tea

spoon o f the m ixture fo r each cookie. D ro p b y spoonfuls on a but
tered sheet
inch apart. B ake in a m oderate oven. W a tch closely,
fo r th ey burn easily. R em o v e from the pan w hile hot. T h is makes
about 65 cookies.
SCOTCH W A F E R S
3 tablespoons fa t.
J-3 cup m ilk.
2 cups rolled oata.

1 cup w heat flour.
K cup sugar.
K teaspoon salt.
M ix the d ry ingredients in a bowl, add the fat, and m ix together

thoroughly. A d d enough m ilk to m ake a dough sufficiently hard to
roll (about ^ o f a cup). K n ea d this dough w ell; roll v e ry thin, and
cut w ith a biscuit cutter. B ake in a m od era tely h ot oven. W h en
cool the w afers should be v e r y crisp. Raisins m a y bo added. In
that case chop them ve ry fine and if necessary use a little m ore flour
in rolling out the wafers.
B R O W N IE S
Yz cup butter,
2 ounces or squares unsweetened
chocolate.
2 eggs.
1 cup finely chopped nuts.
1 cup flour.
1 cup sugar.
1 teaspoon baking powder.
K teaspoon salt.
K teaspoon vanilla.
M e lt the bu tter and chocolate together. B e a t the eggs ligh tly,

add the sugar, and stir until it dissolves, and add the chopped nuts
which have been m ixed w ith the flour. S tir in the m elted bu tter
and chocolate after thejr h ave cooled. P o u r into a w arm ed pan
which has been greased and lined w ith greased paper. Spread the
m ixture even ly and bake in a m oderate oven (325 to 375 F .) fo r
40 or 45 minutes. Tu rn from the pan and rem ove the paper from
the cake w hile it is hot. I f this is n ot done, the paper w ill stick.
C u t the onke into strips a little m ore than 1 inch w ide and about 3
inches long. Brow nies w ill keep fresh for some tim e in a tin box.
ROCKS
I K cups ligh t brown sugar.
1 cup butter.
3 eggs, well beaten.
K teaspoon soda in a little
water.
hot
3 cups raisins, chopped.
1
cup English w a ln u t meats, chopped,
2J4 eup3 flour.
J4 teaspoon salt.
Cream the bu tter and sugar and add the eggs. S ift the d ry
ingredients, reserving some flour to roll the raisins and nuts. M ix
all together. Place b y teaspoonfuls on a greased pan and bake in a
h ot oven. A s flour varies so much, it w ou ld be wise to bake a sample,
75
and if it runs add from
to % cup m ore o f flour. Som etim es h ow
ever, when drop cakes spread out too much in baking the fa u lt is
th a t the oven is n ot h ot enough rather than that the m ixturo is too
soft. D ro p cakes need a rather h ot oven so that th ey set qu ickly
and hold their shape. T h e y also bake better on a baking sheet w ith
out high sides o r on an in verted pan.
V A N I L L A F R O S T IN G
1 cup sugar.
4 tablespoons cold w ater.
teaspoon salt.
teaspoon vanillla.
1 e g g w h ite.
P u t the sugar, w ater, and unbeaten egg w hite into the upper part
o f a double boiler. H a v e the w a ter in the low er p a rt boiling. C o m
mence beatin g the m ixture w ith a D o v e r beater at once and beat
constantly w hile it cooks fo r 7 or 8 minutes. I t should then look
ju st like ordin ary boiled frosting and should be almost thick enough
to spread. T a k e it from the stove and continuo to beat about 5
m inutes or until it has thickened. T h is is sufficient to ice a threela y e r cake on the tops.
I f the icing is n ot sufficiently cooked place it in tho double boiler
and recook fo r a short tim e; or, if it is too stiff, add a small q u an tity
o f w a ter and cook again.
C A R A M E L F R O S T IN G
C aram elize J/o cup of sugar; then add a few tablespoons o f boilin g
w ater. A thin dark sirup should result. Substitute about 2 table
spoons o f this sirup in place o f 2 tablespoons o f w a ter or such am ount
as w ill produce the desired flavor, and continue as in van illa frosting.
C H O C O L A T E F R O S T IN G
M e lt 2 1
/ } ounce squares o f unsweetened chocolate and pour into
the van illa frostin g just before rem ovin g it from tho stove. B e a t
until thick and then spread.
U N C O O K E D O R A N G E I C IN G
1 cup confectioners xxxx sugar.
I 2 tablespoons fresli orange juice.

I G rated rin d of 1 orange.
C ream the butter. A d d the sugar and orange juice gradu ally,
beating u ntil the m ixturo is soft and cream y. U se at once.
C O N FEC T IO N S
FOND ANT
2 cups granulated sugar.
% cup b oilin g w a ter.
j J-g teaspoon cream of ta rta r.

I
P u t the sugar, w ater, and cream o f ta rta r in to a saucepan o v e r a

h ot fire. S tir constantly u ntil, but n ot after, the sugar has dissolved.
D o n ot splash the sirup, lie m o v e the spoon and do n ot use it again
after the sirup boils.
R em o v e the sugar grains or the crystals w ith
a dam pened brush or a clean w et cloth. C o v e r the pan fo r
a few
minutes. L e t the sirup boil until it reaches a tem perature o f 235
F . or until it form s a soft ball when dropped into cold w ater. Bo
sure tho bulb o f the therm om eter is coverod and does not touch the
b o tto m o f the pan. P o u r the sirup in a thin sheet onto a chilled
p la tter so it w ill cool quickly. D o not scrape out tho saucepan.
W hen the sirup is cool, w ork it until it creams w ith a flat wooden
spoon. W hen it form s a soft solid ball, w ork it w ith the palms of
the hands in the same w a y as bread dough until it is smooth.
Place the fondan t in an earthenware or glass dish. W e t a clean
cloth in h ot w ater, w ring out w ell, and la y o ver the lo p o f the candy.
A ft e r about 24 hours the fondant is read y to m old. F on dan t made
in this w a y w ill keep fo r months in a cold place if covered w ith a
m oist cloth or stored in a tig h tly covered jar.
The following are a few of the ways in which fondant may be used:
Form the fondant into small balls with the palms of the hands
and press halves of walnut, pecan, or other nut kernels into them;
or roll tho balls into finely chopped nuts or shredded coconut or
work these into the fondant before forming it into balls. Irregular
shaped balls of fondant may be rolled in cinnamon for cinnamon
potatoes. Gouge out eyes to make them more realistic. Can
died fruits, such as cherries, pineapple, cranberries, grapefruit peel,
and citron may be used in the center of fondant balls or pressed into
the surface.
W ith or w ithou t added nut meats fondan t m a y be used to stuff
dates or prunes.
Fondant may be melted and used to cover various kinds of fruits

such as strawberries and white grapes. Firm fruits with unbroken
skins should be used for this purpose, and a little of the stem should
be left on them. Th ey should be dipped very quickly into the
melted fondant.
Fondant may also be melted, flavored with oil of peppermint, oil
of wintergreen, oil of roses, vanilla, or almond extract, and dropped
from a teaspoon onto waxed paper to make wafers about the size of
a quarter. A fter they become hardened they may. be dipped in
chocolate. In fact, practically any of the fondant candies may be
coated with chocolate in the following w ay:
M e lt the commercial chocolate prepared for this purpose in a
double boiler. Be careful not to let the water in the lower part
boil, for this makes the chocolate coating streaked when it hardens.
W ith a two-tined fork lower the fondant candies, fruit balls, or nuts
(70)
77
in to the m elted chocolate. L i f t them qu ickly and scrape o ff w ith
a knife the surplus chocolate that drips from them. P la ce on w axed
paper to dry.
CH O C O LATE FUDGE
2 cups sugar (granulated or lig h t
b ro w n ).
2 to 4 squares unsweetened chocolate.
94 cup m ilk or cream.
2 to 4 tablespoons b u tte r.
1 teaspoon vanilla.
Y i teaspoon salt.
Place the sugar, chocolate, and m ilk or cream o ver lo w heat and
cook until the sugar is dissolved. T h en continue to cook w ithou t
stirring until the sirup form s a soft ball when dropped into cold
w ater. R em o v e the candy from the fire. L e t it cool w ith ou t
stirring. W hen it is lukewarm , add butter, salt, and van illa. B e a t
until cream y. T h en qu ickly turn in to a buttered pan. W hen firm
cut in squares; or, if preferred, drop it b y teaspoonfuls on w axed
paper.
T o v a ry the recipe, add a cupful o f chopped nuts, raisins, or
m arshm allows ju st before the fudge is read y to pour into the buttered
pan.
N U T -C O A T E D M A R S H M A L L O W S
1 cup blanched almonds.
1 cup pecan kernels.
1 cup English w a ln u t kernels.
I K teaspoons salt.
2 cups m ed iu m b ro w n sugar.
% cup w ater.
I K pou nds o r 120 fresh s oft m arsh
m a llow s.
Chop the nuts v e r y fine. Shake them through a sieve, so the

pieces w ill be the same size. A d d the salt to the chopped nuts and
stir well. M a k e a sirup o f the brow n sugar and w ater, boiling it
to 226 F ., until it threads from the spoon. R em o v e the sauce
pan from the flame, and set in a larger vessel o f hot w ater. A t once
drop the m arshm allows one b y one in to the hot sirup using forks to
handle them. R e m o v e the m arshm allows prom ptly. R o ll them at
once in the chopped nuts. Place on oiled paper to dry. I f the
sirup gets so cool th a t it begins to harden, placc it o ver the flame
to reheat. D o n ot allow it to com e to a boil. I f there is a coating
o f loose starch or pow dered sugar on the marshmallows, brush or
shake it o ff before dipp in g them into the sirup.
P R A L IN E S
4 cups sugar.
1 teaspoon salt.
I 3 cups pecan n u t meats.

I 2 cups cream.
M a k e a sirup out o f 3 cups o f the sugar and the cream. C ara

m elize the oth er cup o f sugar b y m eltin g it in an iron pan and stir
rin g constantly w ith the back o f a spoon. In to it pour all the sirup
at one tim e, stirring constan tly and rapidly. A d d the salt. B o il
the m ixture to the soft-ball stage w ithou t stirring. P o u r in to a
fla t pan and cool. B e a t to a cream y consistency and add the nuts.
F o rm in to flat, round cakes about 3 inches in diam eter on a w axed
paper. T h is am ount makes about 20 cakes. D u rin g the cream ing
process the nuts must be added before the m ixtu re shows signs o f
hardening. A s this candy is to be in the form o f round cakes, and
n ot in a mass, w ork qu ickly to keep the candy from hardening before
the cakes are placed on the w axed paper.
78
N U T B R IT T L E
F or nut brittle, use walnuts, pecans, peanuts, Brazil nuts cut in
pieces, shredded coconut, or practically any other kind o f nut.
Puffed breakfast foods m ay also bo used in place of nuts.
2 cups T.liito corn sirup.
2 tablespoons vinegar,
teaspoon salt.
2 teaspoons vanilla.
2 cups n u t kernels.
Cook the sirup, vinegar, and salt in a saucepan until a little dipped
in cold water forms a soft ball. Pu t the nuts into this sirup, pour
into an iron skillet and cook, stirring constantly, until the sirup
becomes golden brown. Rem ove from the fire and add the vanilla.
H a ve ready a shallow buttered pan, pour in tho candy, and spread it
out in a thin sheet. A fter it is cool, remove from the pan and crack
into pieces.
P A R IS IA N SW EETS
pound figs.
pound dried prunes or seedless
pound n ut meats.
Confectioners sugar.
Wash, pick over, and stem the fruits. Pu t them, with the nut
meats, through a meat chopper, using a medium knife. M ix thor
oughly. R o ll out to a thickness of about one-half inch on a board
dredged with confectioners sugar. Cut into small pieces; or make
balls and roll them in confectioners sugar. I f these sweets are to bo
kept for some time, they should be put in a tin box or a tight jar.
PO P C O R N B A LLS
2 quarts freshly popped com.
2 cups n u t kernels.
1^2 cups sugar.
1 cup water.
2 tablespoons vinegar.
y 2 teaspoon salt.
1 teaspoon vanilla.
B oil the sugar, water, vinegar, and salt until the sirup hardens
when dipped into cold water. A dd the vanilla, pour while hot over
the popcorn and nuts, and mix well. W hen cool enough to handle,
grease the hands and form into balls, or place in a deep layer in a
greased pan, and cut in oblong pieces. W hen cold, wrap in waxed
paper. I f desired chocolate m ay be added to the sirup.
SU G ARED PO PC O R N
1 }4 cups sugar.
1 cup w ater.
I 1 teaspoon salt.
I 2 quarts freshly popped corn.
Cook the sugar, water, and salt until the sirup forms a soft ball
when dropped into cold water. Rem ove from the fire. B eat with
a spoon until it looks creamy. D rop in the popcorn and stir quickly
until each kernel is coated with sugar. P u t on a platter and separate
the grains of com.
P R E S E R V E S , JA M S , AND R E L IS H E S
W A T E R M E L O N PR E S E R V E
4 quarts water.
1 lemon sliced thin.
Spices or ginger root.
2 pounds prepared watermelon rind.

2 quarts water.
y i, ounce lime.
2 pounds sugar.
C u t the red portion o f the w aterm elon from the rind. R e m o v e the
green outer skin and cut the w hite p a rt in to inch pieces. Soak the
w aterm elon in tho lim ew ater, m ado b y stirring the lim o in to tho 2
quarts o f w ater, and lot it stand fo r 3 }^ hours. A t tho end o f that
tim e, let the rind stand in fresh cold w a ter fo r 1 hour. D ra in and
boil in clear w a ter fo r \l/ o hours o r until tender. D rain. M a k e a
sirup o f the sugar and the 4 quarts o f w a ter and drop the rind into it
a fter it has reached the boiling point. A d d the lem on and the spices.
T h o spicos w ill tend to darken the preserves bu t im p ro ve the flavor.
C o o k the preserves until the sirup is thick or until the tem perature
has reached 222 F . W h en the preserves are cooked, pack into
sterilized jars, add sirup to cover, and seal.
C R A N B E R R Y JAM
1 cup water.
1 orange and a little of the peel cut
rather fine.
1 quart cranberries.
2 cups sugar.
cup raisins.
C hop coarsely togeth er the cranberries, raisins, orange, and orango

peel. A d d the sugar and w ater. C ook until thick, o r fo r about
hour, stirring often. P la ce in je lly glasses, and store in a cool place.
T h is ja m is excellent to serve w ith m eat or to use as a sandwich
filling.
G O O SE B E R R Y JAM
4 pounds gooseberries.
|4 pounds sugar.
R e m o v e the stems, or the " t o p s and tails, from the gooseberries.

W ash the berries, crush, and cook until fa irly tender. A d d tho
sugar and continue cooking u n til thick. I f the berries are ripe and
n ot too acid three-fourths as much sugar as fru it can be used. P o u r
into h ot sterile glasses or jars and seal, label, and store in a cool place.
A P R IC O T A N D P IN E A P P L E JAM
1 pound dried apricots.I 3% cups sugar.

2 No. 3 cans of sliced pineapple.
I
W ash the apricots thoroughly. Soak them overn igh t in 1 pin t o f
w ater. In the m orning chop the apricots and add 1 cup o f the sugar.
D ra in the pineapple, cut it in small pieces, and cook w ith tho rem ain
ing 2 % cups o f sugar fo r 20 minutes. A d d the apricots and cook fo r
25 minutes. T h o pineapple holds its shape, but tho apricots soften,
and the m ixtu re has the consistency o f thick jam . Seal w hile h ot in
clean sterilized jars. T h is recipe makes a little o ver 3 pints.
(79)
80
P R U N E JAM
2 cups prunes.
1Y i pints water.
2 oranges.
1 lemon.
1 cup sugar.
Y i teaspoon salt.
Soak the prunes overn igh t in the w ater. C ook them fo r 10 minutes
in the w a ter in which th ey soaked, drain, and cut into small pieces.
Slice the oranges and lem on, including the peeling, v e r y thin and
cook rapid ly in the prune ju ice fo r 15 minutes. A d d the prune pulp,
the sugar and salt, and cook until thick, stirring constantly. Seal
in hot, sterile jars.
S T R A W B E R R Y JAM
4 quarts strawberries.I 2 to 3 tablespoons lemon juice.

3 pounds sugar.
I
W ash the berries thoroughly, drain, cap, and pick out the largest.
T a k e about 1 qu art o f the sm aller fruit, crush it and add the sugar.
C ook this ra p id ly in an enameled saucepan and stir until the sugar is
dissolved and a thick sirup is form ed. A d d the rem ainder o f the fru it
and continue the rapid cooking, stirring freq u en tly to p reven t scorch
ing. A n asbestos m a t should be placed under the pan as a precaution.
C ook from 45 minutes to an hour, until fa irly thick, then add the
lem on juice. T h e ja m should then h ave a brillian t red color, and
some o f tho fresh fla vo r o f the fruit. T h e ja m thickens when cold,
and should n ot be cooked down too much. P la ce in sterilized jars,
seal, and store.
G R A PE CONSERVE
3 pounds C on cord grapes.
2 pounds sugar.
1 cup nut meats (English walnuts or

pecans, chopped).
1 cup seeded raisins.

1 o ran ge cut fine.
Skin the grapes, stew them, run them through a sieve, and add thiq
pulp to the skins. T h en add the oth er ingredients and cook until the
m ixtu re is thick. G rape conserve is lik e ly to stick to the k ettle unless
it is w atched closely. A n asbestos m a t w ill keep the conserve from
sticking. P o u r into hot, clean je lly glasses, co ver when cold w ith
m elted paraffin, and store in a cool place.
A P R IC O T A N D P R U N E C O N SE R V E
Y i pound apricots.
Y
pound prunes.
I 1 cup sugar.
| 4 cups water.
W ash the prunes and apricots thorou gh ly and pu t them in the w ater
to soak overn igh t.
C ook the fru it togeth er fo r 10minutes, add
the
sugar, and sim m er until the ju ice is fa irly rich. P o u r into hot, clean,
je lly glasses, seal, and store in a cool place.
81
RHUBARB CONSERVE
4 cups rhubarb, cut fine.
4 cups sugar.
2 oranges, juice and grated rind.
2 lemons, juice and grated rind.
1 cup blanched almonds cut in small

pieces.
K teaspoon salt.
Combine all the ingredients except the nuts. H eat the mixture
slowly until the sugar is dissolved, then boil rapidly until it is clear.
Th e time of cooking depends on the tenderness of the rhubarb, but
do not cook the conserve too long and so lose the attractive pink color
and fresh flavor. Add the nuts, stir well, and let the mixture cool
before pouring into hot, clean jelly glasses. I f the conserve is put
in hot, the nuts will rise to the top. This quantity will fill about
8 jelly glasses.
AM BER M ARM ALAD E
1 orange, weighing about 7 ounces.

1 grapefruit, weighing about 1
pound and three ounces.
1 lemon, weighing about 3 ounces.
Select very tender, clean, yellow, smooth-skinned fruit, free from

all blemishes. Th e thick-skinned varieties are better than those
having a thin, tough peel, since this thin peel is likely to become
still tougher after cooking with sugar and acid.
W ash the fru it well. R em o v e the skins and slice them ve ry thin.
A d d a quart o f cold w a ter to the sliced peel, bring to the boil, cook
fo r 5 minutes, and discard this w ater. R ep ea t this parboiling twice
more, m aking three times in all.
C u t the fru it pulp in to thin slices, rem ovin g tho seeds and ra g .
Com bine this sliced pulp w ith the parboiled skins. T o each w eigh t or
measure o f the com bined pulp and skins add three times its w eigh t or
measure o f w a ter and boil fo r 40 minutes. D o not begin to count tim e
until it boils rapidly. M easu re this and add equal w eigh t or measure
o f sugar and boil ra p id ly fo r 25 minutes longer, or until the jo lly
stage is reached. L e t stand overn igh t, reheat, pour in to scalded
je lly glasses, and when cold co ver w ith paraffin.
Th e marmalade should have a/ clear amber color, not at all of a

brownish cast; it should be jellied throughout. The strips of peel
should be transparent and tender.
When larger quantities of fruit are used, longer periods of cooking
are necessary before the jelly stage is reached., because of the larger
quantity of water which must be evaporated by boiling.
CU R R AN T JELLY
Select firm fru it, wash it thoroughly, and rem ove the leaves but
n ot the stems. Crush the fru it to start the juice and then heat it
qu ickly. C ook, stirring constantly, from 5 to S minutes until the
skins o f the fru it are w hite. Strain through a thick cloth o r 3 or 4
thicknesses o f cheesecloth. D o n ot squeeze the bag, but press lig h tly
to start the flow o f juice as it cools. T o each cup o f currant juice
add 1
cups o f sugar. S tir until the sugar is dissolved, then bring
qu ickly to the boiling point in a pan largo enough to allow the juice
to boil rapid ly. Currants have so much pectin that as a rule just
boilin g up once w ill g iv e tho je lly test; that is, the juice w ill sheet
82
from tho spoon. R em o v e the juico from the fire as soon as the je lly
test is reached. H a v e read y h ot sterilized je lly glasses and after
rem ovin g the scum pour the je lly carefu lly into the glasses, taking
care that the je lly does n ot drop on the inside o f the glass near the
top. C o ver the glasses w ith cheesecloth. W hen the je lly has set
co ver w ith paraffin, ro ta tin g the glass so th a t a rim of the paraffin
reaches the top o f the glass. W hen this la yer has hardened pour
o ver it another la yer o f paraffin. C o v e r w ith the je lly glass tops
or w ith paper. L abel, and store in a cool place.
CRAN BERRY JELLY
1 quart cranberries.
2 cups h o t w a ter.
I 2 cups sugar.
I
Select sound firm berries, discarding any that are soft or w ithered.
W ash w ell and place in a saucepan w ith the w ater. C o v e r and cook
jo r a few minutes until the berries h ave broken, then cook ra p id ly fo r
a few minutes longer, stirring all the tim e. Press the fru it through
a fine sieve to rem ove seeds as w ell as skins. T o the pulp add the
sugar and cook fo r 2 or 3 minutes, or until the je lly sheets from the
spoon. M o ld in sm all w et bowls h olding about the rig h t q u an tity
fo r one meal. C ranberry je lly w eep s o r runs a fter it is cut, hence
it is m ore a ttra ctive to place a fresh m old on the table at each serving.
C A N D IE D C R A N B E R R IE S
3 cups cranberries.
2 cups sugar.
I 2 cups water.
I
Select large, firm cranberries. M a k e three small slits in each berry

w ith the point o f a penknife. M a k e a thin sirup b y boiling the sugar
and w a te r together until clear. A llo w the sirup to cool, add the
berries, and bring v e r y slow ly to the boiling point. T h e saucepan
should be large enough to perm it all the berries to flo a t at the top
o f the sirup during cooking. I f the berries are heated too quickly,
the skins w ill burst before the syrup soaks into tho pulp. A s soon as
the sirup boils, take the pan o ff the stove and let it stand overn igh t.
N e x t d a y drain the sirup from the berries and b oil until it is reduced
to about h alf its original volum e. A llo w the sirup to cool, place the
berries in it, and h eat again s lo w ly ; boil v e ry gen tly fo r 3 or 4 minutes
and allow to stand fo r 2 hours or more. T h en boil g en tly a third tim e
fo r 5 minutes. A llo w the berries to stand in the thick sirup overn igh t;
w arm once more, so that the sirup w ill be thin enough to pour easily,
and drain the berries from the sirup. Spread them on a clean cloth
or paper to dry. T h e y should then be bright, firm , plump, and sem i
transparent. T h e y m a y be rolled in pow dered sugar, stored in jars
or tins, and used as a sw eetm eat or in place o f candied cherries fo r
garnishes, puddings, sauces, and salads.
The sirup left over after tho cranberries are candied has a pleasant
flavor and fine color and is excellent as pudding sauce, or m ay be
diluted for use on pancakes or waffles.
83
G IN G E R PE A R S
8 pounds pears, not too ripe.

4 pounds sugar.
2 lemons.
5 or 6 pieces ginger root, 1 to 2 Inches

long.
W ipe the penrs, remove the stems, quarter, and core. Cut tho
pears into small pieces. Add the sugar and the ginger. L ot stand
overnight. In the morning add tho lemons cut in small pieces, reject
ing the seeds, and cook until thick. Watch the mixture carefully
lest it stick and scorch. D o not let it cook down so long that the rich
amber color is lost. Rem ove the fruit when it becomes clear. Then
concentrate the juice. An asbestos mat under the kettle will prevent
sticking. When the juice is thick, replace tho fruit, heat it thoroughly,
pour into hot clean jars, seal and store in a cool place.
P IC K L E D C H E R R IE S
Wash and pit large, sour, red cherries. T o the desired amount of
cherries, add three-fourths of their weight or measure of sugar.
Sprinkle the sugar over the fruit in layers, and let them stand over
night. In the morning, stir until the sugar is dissolved and then press
the juice well from the cherries. T ie a small quantity of whole spices
in a loose cheesecloth bag, drop this into the juice, and boil it clown
until it is three-fourths of the original quantity. While the sirup is hot
pour it over tho drained cherries, and add two tablespoons of wellflavored vinegar to oach pint. Seal and let stand about 2 weeks to
become well-blended before using.
W A T E R M E L O N P IC K L E
2 pounds of watermelon.
Limewater made from 1 quart water
and 1 tablespoon lime.
4 cups vinegar.
1 cup water.
5 cups sugar.
1 tablespoon allspice.
1 tablespoon cloves.
0 small pieces stick cinnamon.
Pare and remove all green and pink portions from watermelon rind.
Cut it in the desired shape or size, and soak for 2% hours in the limewater. Drain the watermelon and place it in fresh water to cover
well, and cook for
hours or until tender. L et the watermelon
stand overnight in the water. M ake a sirup of the vinegar, water,
sugar, and spices. A llow the sirup to come to the boiling point, add
the drained watermelon, and boil gently for 2 hours or until tho sirup
is fairly thick. Seal and store. I f desired, some of the pieces of the
watermelon m ay bo placed on waxed paper and allowed to dry out,
turning every day or two until dry enough to store. This melon can
be used in. place of citron in cakes and puddings, and may be dipped
in chocolate or covered with fondant.
84
SWEET PICKLE
14 cup whole black pepper, or 6 hot
50 firm dill pickles.

12 peeled garlic buttons.
3 pints cider vinegar.
1 pint tarragon vinegar.
y2 cup whole allspice.
red pepper pods.

10 pounds granulated sugar.
1 pound brown sugar.
1 cup olive oil.
C u t pickles in cross slices one-half inch thick. D ra in in a colander

overnight. In a 3-gallon stone crock pack the pickles in layers, using
tw o garlic buttons to each layer. B o il together the vinegar, sugar, and
spices fo r 15 minutes, w atchin g carefu lly th a t this does n ot boil over.
P o u r at once o ver the pickles. N e x t m orning stir in the o live oil.
C o v e r the jar. S tir the pickle w ell each d a y fo r 10 days. I t is then
read y to serve.
P E P P E B P IC K L E
teaspoon salt.
1 small onion, chopped..
1 cup vinegar.
1 cup minced green pepper.

1 cup minced red pepper.
2 to 4 tablespoons sugar.
D issolve the salt and the sugar in the h ot vin ega r and pour o v e r
the vegetables. L e t the pickle stand tw o o r three hours before serving.
C H IL I SAUCE
5 quarts chopped ripe tomatoes.

2 cups chopped red pepper.
2 cups chopped green pepper.
13^2 cups chopped onions.
3 tablespoons salt.
1 cup sugar.
3 cups vinegar.
1 teaspoon cloves.
1 teaspoon allspice.
Com bine the chopped vegetables, the salt, and sugar, and sim mer
this mixturo until it begins to thicken. T h en add the vin ega r and
spices and cook the m ixture down until it becomes a thick sauce.
P o u r into hot sterilized jars and seal, or b o ttle the sauce and seal w ith
wax. T h is recipe yields about 3 quarts o f sauce.
G R A T E D H O R S E R A D IS H
G ra te up good sound roots, cover w ith a little distilled w h ite v in e
gar, and pack into bottles at once. W h ite vin egar is b etter than cider
vinegar, because the cider vin egar darkens the horseradish. Seal
the horseradish tigh tly and keep it sealed. T h e best p a rt o f horse
radish is the sharp, pungent taste, and that is due to a vo la tile prin
ciple which escapes v e ry readily, especially when the horseradish is
exposed to the air.
SA N D W IC H ES
C H E E S E S A N D W IC H F I L L IN G S
1. M ix equal quantities o f N e u fc M te l or cream cheese w ith
chopped olives, pim entos, and nuts, or any one o r tw o o f these. A d d
salt and a little onion juice, if liked. Spread on slices o f w h ite or
graham bread.
2. M ix the cheese w ith fin ely chopped dill pickle, chow-chow, chili
sauce, o r any other desired pickle m ixture. Use as sandwich fillin g
or as a spread on crackers.
3. In to the soft cheese, w ork fin ely chopped parsley, watercress,
lettu ce, onions, celery, o r any oth er salad vegetable. A d d salt and
any oth er seasoning desired, such as onion or lem on juice.
4. W ash prunes, dates, raisins, or dried figs or apricots, and put
them through the food chopper, using the fine knife. M ix the ground
fru it w ith about tw ice as much cheese. A d d a little salt and chopped
nuts if desired. T h is fillin g m a y also be served on crackers fo r after
noon tea.
5. F in e ly chopped pineapple m ixed w ith the cheese makes an
excellent spread fo r sandwiches, or fo r toasted bread or crackers for
afternoon parties.
6. Spread slices o f bread rather th ick ly w ith N eu fch a tel or cream
cheese. On one o f them pu t a la yer o f ja m or jelly . Press the slices
o f bread together. These sandwiches are also excellent toasted.
7. S a vory cheese sandwiches are m ade o f sharp-flavored club
cheese, chopped E nglish walnuts, a few drops o f onion juice, a little
salt, and 2 or 3 tablespoons o f tom ato catsup. Place the cheese in a
w arm room to soften, and then add it to the other ingredients to
form a m ixture o f the righ t consistency to spread.
T O A S T E D C H E E S E S A N D W IC H E S W I T H T O M A T O S A U C E
M a k e sandwiches o f bu ttered bread and slices o f cheese. Season
w ith a little m ustard or a dash o f cayenne. B row n the sandwiches
in bu tter in a chafing dish d irectly o ver the flame, toast them in an
oven or on an electric grill. Place on plates and when ready to
serve pour tom ato sauce around each serving.
D R I E D B E E F T O A S T E D S A N D W IC H E S
H e a t the beef u ntil tho edges curl, in a skillet in m olted butter.
C u t the bread rather thin and toast it on one side. B u tter tho
untoasted side and add the dried beef. Press tho slices together
and serve at once.
W A T E R C R E S S O R P A R S L E Y B U T T E R S A N D W IC H E S
W atercress sandwiches are made o f watercress ground fine, creamed
w ith butter, and spread on Graham bread. Parsley, w ith a few drops
o f lem on juice, m a y be used instead o f watercress.
(85)
86
PICNIC SANDWICHES
Cottage cheese makes a delicious sandwich filling for the picnic
season. For sandwiches, moisten the cheese with sweet cream, and
flavor with a little chopped parsley, chopped or sliced olives, sliced
celery, pimentos, horseradish, Spanish onion, pickles, or nuts.
Some persons like the flavor of caraway seeds in cottage cheese.
This spread is equally good on white bread, rye bread, nut bread,
and brown bread. Other sandwich combinations suitable for pic
nics are as follows:
Cucumbers, sliced very thin, and spread with a little mayonnaise
dressing. These are especially good on brown bread.
Boiled ham with chopped sweet pickles and salad dressing.
Cream cheese, ripe olives, and nuts.
Chopped raisins, with nuts and lemon juice to season.
Hard-cooked eggs, chopped and mixed with mayonnaise and minced
bacon.
Cottage cheese and bacon.
Butter mixed with strained honey.
Grated American cheese, mixed with salad dressing and chopped
celery or pickles.
Smoked fish, carefully picked over to see that no bones are left in.
P E A N U T B U T T E R A N D C E L E R Y S A N D W IC H
Chop celery fine, add it to peanut butter or ground peanuts, and
a little cream or milk. Spread this mixture between slices of whole
wheat or Graham bread.
C H O PPE D EGGS A N D C E L E R Y S A N D W IC H
Chop lmrd-cooked eggs up fine and season them with salt and
pepper. A dd half as much finely chopped celery and enough mayon
naise to make the mixture easy to spread.
B A K E D B E A N S A N D C H IL I SAUCE S A N D W IC H
Use about 2 tablespoons of chili sauce to 3^2 enp of baked beans,
mash the mixture till it is smooth, and spread on brown bread, or
Graham bread.
G R O U N D P E A N U T S A N D W IC H
Put shelled roasted peanuts through a food chopper, using the
medium fine knife. D o not use tho nut knife, because it grinds the
peanuts too fine. M ix the ground nuts with just enough cream to
moisten and make the mixture suitable to spread. A dd salt to taste.
Spread this mixture on Graham or wholc-wheat bread.
U .S . GOVEUNME.N'T T A IN T IN G O F F IC E : 1927

Radio Recipes From Aunt Sammy

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Radio Recipes From Aunt Sammy

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AUNT SAMMY*

AUNT SAMMYS RADIO

M uffins and other quick breads................ .

Sliced bananas and cream.

Creamed oysters on toast or in patty shells.

Christmas chicken or roast pork loin.

B aked eggs and cheese.

cup cooked vegetables, finely

Th icken the m ilk w ith the flour as fo r white- sauce. A d d the

1 cup tomato juice.

1 cup diced carrots.

B row n all the vegetables, except the potatoes, in the bu tter in a

3 cups meat broth.

2 tablespoons cold water.

C ook the chopped onions in a small amount of w ater until tender.

1 quart selected very ripe berries.

2 tablespoons lemon juice,

1 pound large prunes.

teaspoon whole allspice.

}/z teaspoon whole cloves.

3 small pieces stick cinnamon.

1 can grated pineapple.

1 quart grape, currant, loganberry,

cups spaghetti, broken in small

C ook the spaghetti thoroughly in salted boiling w a ter; drain.

J--2 teaspoon salt.

2 cups dried beans.

1Y i teaspoons salt (depending on salti

1 quart shredded string beans.

C ook the cabbage fo r 2 minutes in the 3 cups o f h o t m ilk. A d d

2 quarts shredded cabbage.

Grease a baking dish. M a k e a la yer o f cabbage, then o f apple.

4 cups shredded cabbage.

Cream or rich milk,

1 or 2 tablespoons lemon juice.

2 cups celery, finely cut.

1 Y i tablespoons chopped onion.

W ash cucumbers and cut in h alf lengthwise. Scoop out as much

Y i cup chopped peanuts.

1 cup fine bread crumbs.

C u t eggplan t in half. R e m o v e as much o f .the w h ite portion as

2 cups fresh or canned corn, or dried

B e a t the eggs and m ix all the ingredients. P o u r in to a buttered

1 cup liquid, either juice from canned

1 tablespoon melted fat.

2 cups canned corn, crushed grains.

1 tablespoon green pepper.

1 onion, or more if desired.

2 quarts dandolion greens.

M cup mild vinegar.

I 2 tablespoons melted butter.

1 cup thin cream sauce, made with 1

Cook the skinned onions in boiling salted water until tender.

2 tablespoons sugar, if desired.

teaspoon celery seed.

Cook the tomatoes with the seasonings for 10 minutes. Blend

cwp parsnip water.

1 teaspoon onion juice.

D ice the potatoes and cook them in a small q u an tity o f salted

Select good-sized potatoes of uniform size and shape. As soon

3 medium-sized sweet potatoes.

6 medium-sized sweet potatoes.