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DANBURY CREAMERY

Cook Book

MILK-THE

O N LY

COMPLETE FOOD
Milk is the only common article of
food which has not been robbed of a
great proportion of the food elements

necessary to sustain life. Not only
this, but it contains invisible life-

giving properties peculiar to itself.

These qualities are shared to some

extent by the leafy parts of green
vegetables, but no other article of

diet beside milk has these vitamines

and also the necessary food elements

which go to make acomplete food.

ALL AUTHORITIES AGREE
McCOLm^d of JOHNS HOPittmc o x i t i i i

contains
aU the elements and compoim<E ^
the nutrition of the body, and

that is necessary to supplement
cereal,
root and
tuber products
which
diet of civilized
man.’^
a
p a r t form o
o rf d i n at hn er
Dr. CHAS. E. NORTH aprominent invAc.,.*
omsideration of the requirements for
health and for energy and for strength shows
be spent to afar greater advantage if th»» ^ that money could
reduced to about one-third of the presenf- m e a t b i l l w e r e
bill multiplied by three.” ' a m o u n t e n d t h e m i l k
HERBERT C. HOOVER says:
health lies in proper feeding.

(

i

The foundation of achild*8

“In its broad aspect, the proper feeding of j

upon apublic recognition of the deo^l °

animal u^jn his cattle.”

dependence of the human

The thought that you give your child’s diet will h*.
its freedom from sickness, less fretfulness a

!

aroundhealthierandefficientbodynowand^thefSS^.
AQUART ADAY MAKES THE CHILDREN PLAY

! , v

I

A

COOK

BOOK

FOR

THE

ECONOMICAL
THIS

BOOK

IS

HOUSEWIFE

A C O M P I L AT I O N

OF

SELECTED RECIPES WHICH COM¬

B I N E E A S E O F P R E PA R AT I O N ,
LOW

COST

AND

NUTRITIOUSNESS

r

TA B L E

OF

CONTENTS
?!«*

Soups - -

-

-

-

Fish, Oysters, Etc.
Chicken, Etc.

-

-

-

-

Vegetables -

-

-

-

!

Salads ! .

.

_

.

2-

4

4-

8

8-10
11 - 1 7
17-19

Salad Dressings and Sauces -

19-20

Desserts, Drinks and Confections
B r e a d , M u f fi n s , E t c .

2 0 - 2 5

25-28
29-32

Cottage Cheese Recipes «

4

<

(

<

4

4

Meat

Substitutes

4

Vegetable Dishes and
Sandwiches

! «

Desserts - -

-

-

29-30
3 0 - 3 2
3 2

Copyrighted in the Untied Stale* and Canada By Frederick C. Malheto*

Company, DetrvH

TO

THE

HOUSEWIFE

HE recipes in this book have been selected because they
are inexpensive and in many cases especially rich in the

elements necessary for good health. Milk forms an important
constituent of many of these dishes. The housewife who
includes one or more of these milk dishes along with the others
mentioned in this book will find her food bill materially re¬

duced and her family will enjoy better health.

MOST

MODERN

RECIPES

Recipes that are economical. Recipes prepared
by the many.good cooks among the House¬
mothers of the United States and Canada
Soups
Cream of Celery Soup

Take the coarse outer stalk of

the celery, scrub well and cut it
into half-inch lengths; put into
asaucepan, cover with boiling

w a t e r a n d I m I I u n t i l t e n d e r. E ) o

not cover the pan. E>rain. and

save the water. Mash the celery
through acolartder. return to the

water and boil for ten minutes;
then strain into adouble boiler.

To each cupful of the celery

water add acupful of hot milk.

Season to taste with salt and

pqsper, and for each pint of the
Ifguid add one teaspoonful of
butter and one teaspoonful of

flour rubbed together. ^il for
fi v e m i n u t e s . S « v e w i t h a l i t t l e

dfied-or freshly chopped parsley

on*l6p.
Cream of Carrot Soup

One and one-half cups grated

carrots, one-half sma Ionion,

three cups milk, teaspoon salt,

gethcr with the seasonings, and
cook ten minutes. Then odd the
cream. let stand afew minutes to
reheat and serve.

1Small Onion 1c. Cooked
Green
Oatmeal
2c.

our

c.

Milk

Grated
Cheese

Melt the fat; cut up the oniai
and the pqsper and cook in the
fatuntilslightlybrown. Remove

from the fire, stir in the flour and
the seasening, then add the oat¬
meal and milk. Co^ in a^Mible
boiler until smooth aixl thick;
strain and serve. When serving
at the table, sprinkle with grated
cheese.

Cream of Lima Bean Soup
Soak one cup dried lima beans
over night, in the morning drain

and add three pints cold water,
cook until soft, and rub throu^

one-half cup cream, one-eighth
half tablespoons butter, few

five minutes in four tablespoons
butter. Remove vegetables and

Combine the carrots, milk, onion

^dd two tablespoons flour, one
teaspoon salt and one-half tea¬
spoon butter and stir into boiling

grains mace, bit of bay le^, one
and one-half tablespoians flour.
and spices in adouble boiler and

g»k till the carrots are done.
Rernove onion and bay leaf, add
the butter and flour creamrf

t o -

and ablade of mace. Meltc

carrot in small cubes and cook

soup. Let stand afew minutes,
then add aie cup of cream or
milk, reheat and serve.

o n e -

qtiarter of acup of butter, add
two tablespoons of flour, end

stir until well blended, pour
on gradually, while stirring con-

s^tly the hot milk. Bring to
thebollingpolntanddrain. Add

cheese (mild) and

^unufeheese
is melted. Seasat with salt and Denn»ro„.j
the yolks of two^^ u
s l i g h t l y. S e r v e

duchess
crusts
irrSrla^t^k|;
or
Potato Soup
Cut up one small onir.„
carrot,
and about six cSSi*' ®ne
potatoes; simmer untin^T^ ®'zcd
aquart of milk. Pa»

i

n

wire
sieve; return to thc^“8h a
apiece of butter and "-®dd
taste. Serve with dicecU®®" to
bread. t

Cut pne onion and one

s i e v e ,

teaspoon pepper, one and one-

two tablespocw each of onion

and carrot cut in small pieces,

Oatmeal Soup Italienne
1 T b s p . F a t 1 Ts p . S a l t

1

Cream of Cheese Soup
Scald one quart of milk with

o

a

s

t

e

d

Soup

Put four laree .

slicedpotatoesand^®^

and

into asaucepan, cov ®P'°n
water and allow thil.®' ^ith
until soft. Rub them hk***

sieve. Melt one tabl«^®*? ^
of butter in asaucerJ^”^”
m

one tablespoonfuf stf

addthe.waterfromthelSi“«d

3

potatoes, and half acupful of
milk; season with salt and pep¬
per. Servehot with diced pieces
of toasted bread.

Brown Onion Soup

Four medium-sized onions,

cupf u l

two cupfuls of milk, one
of water, three tablespoonfuls of
flour, three tablespoonfuls of
b u t t e r, o n e a n d a q u a n e r t e a -

spoonfub of salt. Slice the
onions and put them in abut¬

then cool alittle, then put
through avegetable press or

sieve, return to the kettle, add

half apint of heated milk, and
salt and pepper to taste. Beat
three eggs am add to acup of

cover and allow them to brown.

Rub the onions through acolan¬
d e r. a d d t h e w a t e r a n d w h i t e

sauce (made by adding the hot
milk to the butter and slightly
browned flour rubbed together
until smooth), cook ten minutes
in adouble boiler before adding
the onion. Heat.the whole, sea¬
son it, and serve.
Com Soup

Split the grains of adozen eare

of com and scrape from the cob;

boil the cobs for ten minutes in
sufficient water to cover them,
and use of this water one quart,

carefully straining it before us¬
ing; add to the water one quart

of
cream poured in slowly and
follow with the com. Cook for
fi f t e e n m i n u t e s a n d s e a s o n t o

teste. If milk be used instead of
c r e a m

it should be thickened

with atablespoonful of butter
and alike quantity of flour mixed
together.

C r e a m o f To m a t o
with Rice

Take apint of tomatoes; pick

over and wash half acup rice.

Put the tomatoes in asoup kettle

with apint of cold water and let
them ^dually come to aboil;
then add another pint of cold
water, and when it comes to a

boil add the rice, two teaspocxis
of salt and asaltspoonful of
pepper; boll until the rice is ten¬
der, but not soft enough to
break; then stir in apaste made
by rubbing together two tables

Knfuls
ofbutterand
oneand
of
.asaltspoonful
of soda

about apint erf hot milk, or
enough 'to make the soup as
thick as cream. Cook for afew
minutes; then serve at once.

ADelicate Rice Soup
Put

,
®.quart of water in alarge
doimie boiler and let the water

in both Parts of the vessel come

to af'*! Add alevel teaspoon¬

ful of salt to the water in top
boiler and gradually sprinkle in
acup of washed rice. !Stir sev¬
eral times with afork, then cover

and let it boil for half an hour.

until smooth, but not brown.
Add to the peas, and then add a
cupful of cream and one of milk.

Season with salt and pepper and
let boil up once, otrain and

thin cream. Stir until smooth,

serve.
Acupful of whipped
cream added the last moment is

the egg. Milk instead of cream

an improvement.

but not long enough to overcook
may Mused, adding atablespoonful of butter to the hot rice

after it is put through the sieve.

t e r e d p a n . A d d a l i t t l e w a t e r,
cover them and put them into
the oven. When tender remove

f u l 3 o f b u t t e r a n d o n e o f fl o u r

Macaroni Soup

One mart of stock, several
sticks of macaroni broken into

inch pieces, one small onicn,
choppM fine; boil twenty min¬
utes. Just before serving add
salt, pepper and butter to taste.
Cream of Vegetable Soup
Scrape and cut two small car¬
rots into slices and cook in apint

of boiling water; add one cup of
green peas, one potato cut in

slices, one onion sliced, abay

leaf, and cook half an hour

longer. Press through astrainer

and put back in the saucepan.

Scald four cups of milk in a
double boiler end thicken with

two level tablespoons of butter
and one-ouarter cup of flour.
Cook until creamy, add the veg¬
etable pulp and season with salt

and p^ptf.

Sorrel and Spinach Soup
To one pint or sorrel add onehalf ahandful of spinach and six
lettuce leaves. Cmk them in a

tablespoonful of butter until

tender. Add one quart of boil¬
ing water, one teaspoon of salt,

adash of pepper, and just before

serving add one egg well beaten
into half agill of cream. This is
an excellent soup for invalids.
Com

^Lb. Salt
Pork

Chowder
2Boston
Crackers

(sliced)

5Potatoes

(slit)

^'Pt. Milk

(slicedl P i n c h

Salt

Tomato Bisque
1Qt. Tomatoes 1Tsp. Soda
(stewed or Salt, Proper

canned)

and

1Qt. Milkr i k a

pap-

to

2Tbsp. Butter t a s t e

3Tbsp. Flour .Alittle allspice
1Small Bay Leaf

Heat the tomatoes and add
the soda to them. Heatthemilk
inadoubleboiler. Meltthebut-

ter, mix the flour smoothly with

i t . R e t u r n t o a l o w fi r e a n d a d d

the hot milk alittle at atime,
stirring constantly and allowing
the mixture to thicken between
each addition. Stir in the toma¬

toes, season and let the soup

come to the boiling point. Put

it through asoup strainer into
the top of the double boiler and

ke^ hot until time for serving.
Cream

of

Peanut-Butter

Soup

One teaspoon peanut butter to
one cup tnilk. Salt to taste.
Heat required amount of milk.
Add pan of heated milk to pea¬
nut butter and work into athin

paste. Add the rest of heated
milk. Season, strain and serve.
Asparagus Soup
1Qt. White
ITbsp. Flour
Stock or
M i l k
13 or 20 Stalks

Cup Cream

It and

Pepper
Asparagus 1Tbsp. Butter .

Cook the

Xragusinstockor

m i l k , s a v i n g h. e. a. d s a n d c o o k -

irig l^em separately

to serve in

the soup. When soft, press the

asparapjs and lii^id tnrough a
strainer. Melt the butter, add

t h e fl o u r a n d s e a s o n i n g , t h e n

Onion (sliced) Boiling Water
6Ears Com (grated)

gradua^ add the as]»aragus mix¬

fry until crisp. Remove pork
and add one quart boiling water,

with an egg-beater, or it may be
whipped and served on individ¬
ual cups erf the soup. Add the
asparagus tips before serving.

1

Put the pork in akettle and

potatoes, onion and com. Add
boiling water as it is needed in

cooking. When the potatoes are
done add the crack^, salt and

ture. "Tne cream may now be
add^ and beaten in the soup

Green Pea Soup

To m a t o S o u p
To one quart of beef stock add
apint of tomatoes and asmall
onion sliced and fried slightly in

with hot water, and boil with an

tomatoes are soft, then put

milk. This will serve six.

Cover aquart of green peas

alittle butter. Cook until the

c^on until they will mash easily.
(The time will depend on the age

thrcxjgh acoarse sieve and re¬
turn again to the boiler, season

of the peas, but will be from
twenty to thirty minutes.) Mash

to taste with salt and pepper.

Cook t(^ether two tablespoon-

andcodkuntllsoft. Thenserve.

and add apint of stock or water.

Break six sticks of macaroni into
small bits and add to the s o u p

4

Puree

of

Twenty-five clams, cne tablespoonful of butter, cne pint of
cream, one cupful o( cold >w a t e r .
two table^Monfuls of flour, onequarter cupful of bread crumbs;
pepper to taste. E>rain the clams

from the water, saving all the

liquor. Put the liquor in asaucepw over the fire; when it comes

to abcril, skim. Chop the dams
fine, add them to the U

,let

the
bml again and skim,
butter and flour together until
sRwoth and add to the broth

with the bread crumbs; stir and
»ok until it thickens. Press

through asieve, return to the

kettle end when heated add the
cream previously scalded in a
farina b^ler. .Season and serve

at once. Do rwt let the soup
stand on the stove after adding
the cream, as it is apt to curdle,
and be careful in seasoning, as
the clams are salty.

Mock Bis^e Soup

Aquart can <x tomato, t h r e e

>lnts of milk, aUrge table^oon-

ul of flour, butter the size of an
ogg, pepper and salt to taste, a
scant teaspoonful of soda. Put

the tomato on to stew, and the
milk In adouble kettle to boil,

reserving, however, half acupful

the shad in, skin side down;

la c. Cooked 2Tbsp.
3c.

t h e shad; dust all with alittle

floor and pour half acupful
of milk over the fish; put in a

very hot oven for from twentyfive to thirty minutes. It should
be alight brown. If it browns
i n l e s s t h a n fi f t e e n m i n u t e s
reduce the heat, as it takes from

twenty-five to thirty minutes to
bake thoroughly.
Codfish Croquettes, Tomato
Sauce

4c. Cold Boiled 1Tsp. Tabic

Fr^ Cod-

fi s h
1c. Thick
Cream
Sauce

Sauce

1Tsp Salt

JiTsp.
Pap>rika
1 E

dividing, as the liquid portion is
the more acicL

Fish, Oyster, Etc.
Oyster Stew
2Qts. Oysters 1c. Boiling
IQt. Bolling Water
M i l k

2Tbsp. Butter

Salt and Pepper
Strain the liquor from the
oysters, place in asoup kettle
with the boiling water; when at
boiling point, add salt, pepper
and oysters. Let boil unti the

edges curl, add the butter, the

boiling milk, and take from the
fire. Serve at once with cracke r s .

Baked

Shad

Remove the head and tail

from the fish, qjlit down the
back and remove the back-bone

and small bones along the edge.
Wash in cold water and ary
with apiece of dieesecloth.

Brusli ashallow pan with one

quettes. Dip in egg and crumbs,

andsauteinhotbaconfat. Serve

with one cupful of awhite sauce
to which half acupful of chopped
peppers has been added.
Finnan-Heddie Savory
1Large Finnan Thyme
Haddie S u m m e r S a v o r y
3^ Onion.
Minced Parsley
Chopped Salt
R n e
Pwper
1Tbsp. Olive 1 f t . . . SS t a l e
Oil

Bread

fish with oil and spread one-half

water. Brush the surface of the

cold
and firm. Take up cne
with adressing made of the bread
tabi
■'espxnful in floured hands, —chopped mcxlerately fine-oil.
mold into cone shape, or oblong,
seasonings and encxi^ w a t e r t o
beaten with atablespoonful of

Scalloped Fish and Hominy

tomato well in the can before

Mix the ingredients in the
order given and form into cro¬

lrt»; spread on aplate until

to keep beck the

tomato. Serve immedlacely. If
half thequancicy is made, stir the

Ta s t e

Parsley

Put the fish in abaking dish;
cover with cold water, and bring
slowly to aboil. Pour off the

covered with the egg; then roll

butter, salt and p^

Si^>ped

Onion

1Tbsp. Salt
Pqjper to

2Tbsp. Grated Onion
Break the fish into small
pieces; add the sauce and season-

c o o k t e n m i n u t e s . To t h e t o ¬
mato add the scxU. stir well, and

per to the milk, and t h e n t h e

C h o p p e d

Cooked
Ctetmeal
1 T b

aLemon

ChoppedParsleyCrumbs

milk. Be sure the croquette is

is

Rsh

Graced Yellow Rind of Half

l_ Tb^. Finely

and dip in egg which has bem

that

Fish

spoonful of white pepper; melt
two tablespoonfuls of butter
or drippin®, and pour over

of salt and an eighth oi atea-

t o m i x w i t h fl o u r . M i x t h e fl o u r

Iastrainer

and

Croquettes

sprinkle with one teaspoonful

smoothly with this cold milk,
stir into the boiling milk and
rub throu
fi n e e n o u t
seeds. Ao

Oatmeal

tablespoonful of drippings, lay

in bread crumbs or commeal,
and fry in very hot drippings.

make it crumbly moist, but not

pasty. Fold the other half over

and bake for about thirty min¬
utes. or until thoroughly

Serve in the baking dish.

t e n d e r.

B a k e d W h l t e fi s h

Place flaked pieces of canned

Whitefish is the finest fish
found in the Great Lakes. Pro¬

dish; take some boiled horrUny

cure an oak or ahickory plank

salmon in the center abaking

and shape it Into aborder around

the dish; pour over awhite sauce,

^xfnkle the hominy with bread
crumbs and the fish with minced
parsley and bake in ahot oven
until nicely browned. Swe hot

alittle larger than the fish
Qean and split the whitefish and

remove the backbone and fins;
rinse the fish and wipe it dry'
put it on the plank, which has
rubbed with alittle oil. skin

cooked. Rice or macaroni may

side down. Place mahot o v e n
end baste it three or four t i m e s

t h e fi s h .

added, unti

Fish Cakes
4c. Boiled
Salt and Pepper
Fish
t o Ta s t e
2c. Boiled
1Egg
Rice or
Bre^ Crumbs

and finely chopped parsley to tk
rest of the butter and pour it ov

in the same dish in which it

w a s

be used in place of hominy and
minced left-over meat in place of

"Mashed
Potatoes

Hc. Cream
Sauce

2Tablespoais Grated Onion
Put the fish and rice through

thefoodchopper;addtheoniMi,

seasoning ana cream sauce; mix

well and form into small cakes;

dip in commeal, then in beaten
egg and milk, then in bread

crumbs. Fry in deep hot fat.
Serve on ahot platter. Garnish
with parsley.

with
salt

alittle
and

b u t t e r to which

brown. Add alittle Icrnon fSw
the fish before serving on apla,S

with amashed potato border nnH
sprigsofwatercress. Gamisk-u

cSitoof the fish withUiirl^i"’®
of lemon,
Salt Cod Dinner
3Canned

I Tw o - L b .
Package
Salt

6Med. Pol

}ji^le
Tomatoes

, "atercress
.,
Soak the codfish several hours
in cold water, changing once.

Wash the potatoes and put on to
boil. Cut the tomatoes into

I
5

halves; drain, dredge with whole¬
w h e a t fl o u r a n d s a u t e i n b u t t e r

or drippings. While they arc
cooking wipe the codfish and
broil until nicely browned. Serve
on ahoc platter in aborder com¬

posed of alternate potatoes and

tomatoes with small bunches o f

cress placed at intervals. Serve
with adrawn-butter sauce made

by the recipe for white sauce,
with boiling water substituted
for the skim milk.

Salmon au Cretin
Make asauce of two table-

Knfuls
of
and of
twobutter,
cupfuls two
of milk.
When boiling, smooth and thick
like cream, put in half acan
of salmon broken in small

pieces. Turn this into small
fireproof glass casseroles, c o v e r
the top with bread crumbs and
grated cheese, and bake until
brown on top,
Scalloped Salt Cod with
Oysters
1G. Pepper,

2 c . C o d fi s h
Flakes

Hc. Thick
Sauce

Chopped

Bread Crumbs
Butter

6Large Oysters Lemwi Juice

F r e s h e n t h e A s h s l i w i l y i' n
cold water. Mix with the sauce
OU|

chopped pepper; heat thor-

ily, and divide into greased

scallop shells or ramekins.
Sprinkle with crumbs, dot with
butter and partlyslnkan oyster in

each portion. Cook in amoder¬

ately hot oven until the ruffles of
the oysters separate. Squeeze a
few drops of lemon Juice over

each oyiter and serve.

4Salmon Steaks, 1Tbsp. Lemon
1Tbsp. Oil

mixed with salt, pq?per at n d a
w h i p p ^ F i l t h e A s hI w i t h

this, pinning the-sides together
with small skewers to prevent
dressing fIn
r o m s w eulilni ng g. . C u t a

m
strip of fat b a c o n a n d iin s e r t
the cavity made by removing
the backbone, and also cut two
slits on the side of the fi^ and

All wlthbecon. Salt and pepper,

and dredge lightly with flour,

and bake one hour in amoderate
o v e n .

Baste constantly with

b u t l e r a n d w a t e r u n t i l a_ n i c e
brown. When done remove the

skewers and garnish with pars¬
ley. Serve at once.
Oysters ala Creme

Juice

1Tsp. Salt and
pper

Trim off the skin and wipe
dry; sprinkle with salt and
pepper and brush with butter

1H Pints Crearh

Put the oysters in adouble

ketde; cook until they begin to
curl at the edges; pour out in a
colander, put the cream in the

kettle; when it boils up. add the
Iwr wet with cold milk, and
the oysters, but not the liquor,
and cook two minutes. Serve
toast.

To Fry Oysters
1Eggormore Dried Bread
Oysters
P^sper. Salt
Cracker or
Bra Suet
Breadcrumbs

Dry oysters on towel, dip in

egg well beaten and seasr^ed
with pepper and salt; roll In
bread or cracker crumbs. Then
immerse fin abasket) in deep
hot fat of beef suet or drippings,
which should be "tried out" in

oven. Drippings should be very
hot.

Flake Anely with afork the
remains <rf any cold Ash, put
into asaucepan with alittle
white sauce, seasMi with salt
and pepper and some small
pieces of fried bacon. Line a

pie pan with well-seasoned

shallow pan that has been brush¬

m^ed potatoes, brush
with beaten egg yolk. All the

ed with oil. Place in aquick
oven for from twenty-Avc to
thirty minutes; remove from the

In the oven for afew minutes to

Kntplatter;
withacake
turner
a
garnish
withonto
lemon

Garnish with hard-boiled-egg
slices, and sprinkle over alittle
chopped green parsley.

and lemon luice; put into a

arid watercress or parsley. S^c
with hollandalse sauce.

lake athree^sound trout,

^after washing it remove ali
Cut

the

dovm

o v e r .

center with the Ash and place

heat through and to brown on
top. Serve on ahot dish.

Planked Flnnan-Hsddie

Stuffed Trout
the

back and with asharp knife
5«P®rate all flesh from the bone,

the beckbrae firmly, wid

Cgently
until
the
whole
backeis removed.
Sprinkle
with
salt and smooch the flesh into

shape. Make adressing of bread

Dinner
1omall Finnan 1Onion
Haddie
2Bunches

6or 8Potatoes

of

1C^Spmach
Carrots
, L a y a s m a l l , p l u m p fi n n a n
one)

in aprm. cover with cold ■
and bring slowly to the boiling
w a t e r

point.

p^pcr
and cover with thin
slices of onion. Place under the
broiling flame of the gas oven

and cook until the onion is

browned. Have ready the pota¬
toes, boiled, mashed, and sea¬

soned. the carrots, scraped and
boiled in salted water, and the
spinach, heated, cut fine,

s

e

a

-

soned and the water pressed
out. Make aborder of potato
around the edge of the plank,

pressing it through apasoy
tube or arranging with aknife

points
out, and All the ^sece
between border and fi^ with
the spinach. Return to ^e

oven until the potato is delicate¬
ly browned.

Scalloped Oysters
Small oysters are preferred.
Roll crackers or dry bread; but¬
ter adeep earthen dish and All

with alternate layers of cnindM
and oysters haviiu the bottom
and cop layers of the crumbs.
Moisten each layer with oyster
liquor, add small pieces of butter

arid season with salt aitd pepper.

Beat one egg. add nearly acu~
P
I
of milk, and pour over a„.

Allow ten minutes to heat

through, and bake forty-Ave
minutes.

Boiled Fresh Cod

Put the Ash in aAsh-kettle,
or tie in cloth, in boiling water,

with some salt and seraph
horse-radish, let simmer till

done, place afolded nat^in on a
dish, turn the Ash upon it, and
serve with drawn butter, oyster
or egg sauce.

Spiced Tlmbalea of Mackerel
1SaltMackerel 1c. White
Sauce
Lemon, Slic'd

1Onii^, Slic^ 1Egg Yolk
1
1

SprigParslcy 2Tsp.. G r a t e d
Tsp. Each 01 H m
o r s c Whole Cloves

R a d i s h

arvi Allspice 2Tbsp.
6Peppercorns C r a c k e r
Crumbs
Soak the mackerel for six or

«ght hours: drain, and cut into

quarters. Put Into asaucepan

with the lemon, onion, parsley,

whole spices and Just enou^

water

to

cover,

and

simmer

until tender. Drain, remove the

Yo u n g

haddie (or half oTa Urge

plank. Brush over with olive
or peanut oil. sprinkle with

across it at regular intervals,

1Quart Chrsters 2Tbsp. Flour

on

and lay flesh side up on an oiled

and spoon. Lay the carrots

Fish Pie with Potato Crust

FUleta of Salmon

1'Thick

crumbs soaked in milk and

Simmer gently for
twenty minutes. Remove, drain,

skin and benes, and chop very
fi n e . P r e p a r e t h e s a u c e , t o

which add the horse-radish and

the beaten egg yolk, and mix
thoroughly with the Ash and

cracker crumbs. Divide into
greased cups or timbale molds
set in abaking pan half full of
h o t w a t e r, a n d b a k e l i k e

c u s -

I
I

6

tards for thirty minutes. Turn
out on ahot platter and garnish

return to the ranee with the

pimento.

Arrange the boiled rice in a

with parsley and strips of
Shad Roe Saute

Wipe the roe with adamp
piece erf cheesecloth: put two

tablespoonfuis of drippings into
afrying pan; when hot, put in

the roe, cover, and cook very
slowly for ten minutes. Remove

the cover and turn carefully
with acake turner so as not to
break the roe. Dust with salt

and pepper; cover, end cook frafive minutes; urtcover, and fry

alight brown on both sides.

Serve with lemon and garnish

flame turned very low, and let

the surplus moisture dry out.
mound in the center of ahot

platter. Add the fish to the
sauce and pour it around the
rice. Garnish with sprigs of
parsley, alternating with but¬
tered toast.

.Crab-meat Canape
1Can Japanese 1c. Hot Rich
Crab-meat

2Ttep. Lemon 2Hard-boiled
Juice

Macaroni

Soak ahaddock in water until
skin is soft. Drain; cover with

boiling water; cook until flesh
is white; peel off the skin and
remove the bones. With two

forks separate the white part

into small pieces. Ccxrft maca¬

roni in boiling water; drain; run
quickly under cold water. Ar¬
range border on platter. Add
one cup of flaked haddock to one
cup of White Sauce. Add a

chopped hard cooked egg. Pour
i

n

center. Add parsley.

Mock Salmon Steak

Takehalfacanofs^mdnand

mix with ittwo cupfuls of steam¬
ed stale bread crumbs; season

wim salt, pepper and one
^lespo^ul of onion juice.
Theri add one egg and aquarter

of acupful of flour. Mix well

and form into steak shape; put

into agreased frying pan, brown

on one side, turn and fry until
done. Remove to ahot platter

^ped

In^. Butter

2Tl^.
Finely
Qwpped

Season to

Onion

Ta s t e

with parsley.

Creamed Haddock with

M i l k

Finely

rree crab-meat from small

paper-likebones and pour lemon

Fine

Oil

Salt and Pq> ^Th^. Mild
per to Taste

Vinegar

Fr^en the fish slighuy in

and parboil gently for ten

and keep hot Sauce the onion
pepper for five minutes in
oi, and add the sugar,
vinegar, tomatoes and season¬
ing. Simmer for ten minutes
end
the

^d pass through awire strainer.

!If too watery, thicken with a

little cornstarch. Cook the rice
■nplentyofsaltedwater. Drain.

the fi^, slightly freshened, the
beaten yolks of the eggs, and
then the whites and baking

powder beaten together to a

stiff froth. Bake in agreased
casserole in amoderate oven.
S a l t e d C o d fi s h a n d

Egg Noodles

Boil asumcient amount of
a n d h a l f w h i t e fl o u r, i n s a l t e d

water; drain thoroughly, and

casserole. Shape into aborder

around the dish. Fill up the

side of six round slices of bread
mbutter. Place crabmeat mix-

center with pieces of cold boiled

rifted bread crumbs which hove
been browned in oven. Sift a

with strips of canned pimmtos.
Put in ahot oven for fifteen

mre on slices, cover with finely

salted codfim; pour over athick
white sauce; garnish the top

little Parmesan cheese over each

minutes. Serve hot.

very hot with slice of lemon.

Freeh Salmon, Bgg Sauce
Fresh Salmon 2isp. Grated

canape and heat in oven. Serve
Fillet of Sole, Sauce Tartare

!

,

! Tsp. Salt

Flounder ^Tsp White

2 E g o

Pepper
Ic. Bread Crumbs

Cut the fish into pieces about
two by three inches; wash and
dry on apiece of cheese-cloth
and sprinkle with salt and

pepper; dredge with flour; dip

of cold milk, then In bread

1c. Milk

2Tbsp. Butter
2Tbsp Flour
1Tbsp. Salt
2Tbsp, Finely

Herb-Baked Mackerel

1Salt Mackerel 1Pt. or More
1Onion, Chop¬
Soup Stock
ped Fine
Thyme

1Carrot. Chop- Sweet Marjo1

ped Fine ram Minced

Tbsp. Vinegar, Parsley
Preferabfy ^^yLeaf
Tarragon

Broken in¬
to Small
Bits

Soak the mackerel for five or
six hours.
Drain, cut into

Onion
ADash
of
White

Pepper

IHard-cooked

Cho
P u t pped

Egg

Parsley
the fish into ashallow pan

“d cover it wi* filing water.

Add the salt and the onion; boil
for thirty minutes. Remove
with askirnmer to ahot platter
and pour the egg sauce
o v e r t h^e
fi s h .

and serve with sauce tartare.

cold water. Change the water
minutes, or until tender. Drain,

the commeal, and cook for four
minutes. Partly cool and add

put them into an open fireproof

To m a t o e s

1^c. Rice ITbsp. Sugar

Powder

Bring the ingredients named
in the first column to the boiling
point. Stir while sprinkling iL;n

odd hot milk, hard-boiled egK
and seasoning. Mix togethra
sauce and crab-meat. Fry one

iom. Add flour and then slowly

crumbs. Fry in deep hot fat

IOnion, ChopStripped
Green Pqjper ped Fine'
ChoppM 1Tbsp. Olive

c. Shredded
C o d fi s h

mice over it. Let simmer until
heated. Saute butter and on-

Salt Cod, Biscay Style

1

^c. Commeal

egg noodles, made of half rye

and garnish with lemon slices,
parsley and quartered tomatoes.

Coarsely

S o u f fl e

1Tbsp. Butter 2Eggs
Tbsp. Sugar 1Heaping Tsp.
1Tsp. Salt
Baking

1Tbsp. Flour Alittle Parme_
,
san Cheese

in the ego which have been
braten wiib two tablespoonfuls

2c.&iltCod, IPt.Stewed

Fish
Ic. Each of
Milk and
Water

Egg Sauce

Put i the
butter
and
onion
nto
a

_saucepan,

grated

Cook

for three minutes

the flour. Mix umil S. a .d d
add the cold milk slowlv

:

imtil
anooth and creamv“l‘5^
the chopped porslev
hard-cooked egg, whinu

bem chopped fine.

the yolk and white

, b a s

sgarated. Chop the ^

add It to the sauce, ItIj ^and

the yolk over the ton
dish.

Of

the

auarters
and
place
in
abaking
ish. Sprinkle
with
pepper,

Baked White Fish or Pi t

and let stand in acold place lor
two or three hours. Then cover

fish weighing three or°?^ ®

with stock and bake slowly for
Garnish
forty-five minutes,

salt and pepper, md fill wi* a
stuffing made hke that "f o r

herbs, carrot, onion and vinegar

with slices of lemon.

Clean, rinse and

pc^dsmbinsideandout
poultry, but drier.-

it up.

i

7

put In ahot pan with some

drippings and alump of butter,
dream with flour, and lay over
the nsh afew thin slices of salt

C r e a m e d C o d fi s h

S o a k t h e fi s h t h r e e h o u r s ,
then boil in fresh water until

shrimps freed from shells, and
toss them about in the ikitcer

fast, take one pint of milk and
bring to aboiling point. Tliick-

canned tomato and season highly
with salt and
ika. Add a

b o n e s . To c r e a m i t f o r b r e a k ¬

Halibut Steak with Baked

starch dissolved in alittle water,
ateaspoonful of butter and stir

To m a t o e s

2Lbs. Halibut 4Tbsp. Flcair
Steak
1Tbsp. Salt
4 L a
R r m
UP*
' To m a t o e s

in the fish~not less than alarge

eggs, let them coc^ amotnent,
and serve very hot.

Ta s t e

2Tbsp. Crated 3Tbsp. Q»pOnion

2Tbsp. Melted
Butter or
Oil

Fish

pM Green
o

en vdth atable^ixnful o( corn¬

cupful. Add two well-beaten

Pmjerto

Hash

Use the same proportions as

r

Parsley

Rrst wipe the fish with wet

cheesecloth and put it on aglass

pie plate or ashallow pen

colored turn in one pint of

tender, then pick out all the

erkk eorh ebits
w, of
b a sbutter,
t i n g o cand
ca¬
sionally.

When the onion is slightly

g'venbelowforcodfishballs.
The
hand potatoes may be cooked
together the day befwe, drained,

and left standing until rea^ to
prqsare for breakfast. Then

until hot. Add one cup of
5and two or
few drops of ta
three tablespoonfuls of' canned

peas. Serve very hot with toast
or wafers.
Clam

1Qt. Milk

Chowder
2Pts. Clams

6Potatoes

1Span. Onion

I J i P t s . P u r e B u t t e r, F l o u r

Clam Juice

and Sea¬

soning.

To the clam juice add half
pint of hoc water, and the onion
sliced or cut thinly in small

pieces (not chopped). ^il until

Brushed with butter; spread e

neat and

add the ^g, butter
and cream. Beat until very

the onions are raoked, then add

sprinkle with salt, alittle pe;^er

light and brown sli^tly in a

cut in rather thick slices. When

frying pan. Fold like an ome-

the potatoes are nearly cooked
through, add the clams that have
been chopped, but not fine.

little butter or oil on the fish,
a n d fl o u r . P e e l t h e t o m a t o e s ,

cut into halves and lay on top

of the fish. Sprinkle with salt,

pepper and fiwr. Put the rest
of wtter on the tomatoes, place
in ahot oven; baste with one

cupful
of has
hot been
water,
to which
the onion
added.
Bake
for thirty minutes. Serve In
the dish in which It is baked.

Sprinkle with green pepper

o

r

parsley; garnish with lemon.
Fish Chowder

Fry out dry in the dinner pot
some thin slices of pork. Put

late, and serve on aheated dish.

Salmon may be served as cut¬

lets, or re4teated _ i n a S a u c e
Rquanle cr Drawn Butter

Seim; or may be served cold
with Sauce Tanare. Ckxl may
lx re-beated in aCrwm, Bo«wnel, Egg, Supreme or Drawn
Butter Sauce. Afew drops of
lemon juice added to the above
sauces or squeezed on the fish
improves its flavor.

C o d fi s h B a l l s

the potatoes, which should be

Have aquart cS milk in a

separate pot that bsafe from
burning, add pepper, and a
little salt If necessary. When it
comes to the boiling point, stir

in atablespoonful of fiour that
hu been rubbed smooth with a

small piece of butter and alittle
cold
the
clam
fi v e

milk. Then set it back off
fi r e t o c o o l . T a k e t h e
broth off the fire for about
minutes, then add the

thickened milk and stir well,

in on the pork alayer of fish

One cupful of salt fish, two
tablespoonfuls of cream, one

heat, but not to boll, os the clam

of thinly sllc^ onions, followed

egg, two cupfuls of iwcatoes,
one table^oonful of melted

potatoes and cut in quarters.

Clean thoroughly, cut off the

getlw in asaucepan, cover with
boiling water, arn code twenty-

head, and, if large, cut out the

cut In thin slices, then alayer

by alayer of potatoes sliced in
the same way. Repeat in the

same order until aMs in the
s o m e
potpepper and

Mlt bn each lover Uonions.

Split some hard biscuits, dip in

water and put them around the

sides and over the top. Put
in water enough to come into

sight. Stew until the potttoes
are done and add half apint of
milk or ateacupful sweet
cream before taking up.
L e f t - o v e r F i s h S o u f fl e

2e. Flaked Pish 1Egg
1Onion ^
c.
Bread
P a r s l e y, M a c e C r u m b s
Cream Sauce

Moke aheavy cream sauce
put in it Mi cupful bread
crum lbs, one onion cut fine, o
a n d

little mace and chopped parsley,
^e hard-boiled c
ked
fine, two cupfuls oi

Beat all together well and put
in buttered mould. Sec in pen

of water and bake one-half hour.

Spread bread crumbs fried in
butter on the top before baking.

butter, pepper to taste. Wash
and pick over the fish, shredding
it into small pieces. Peel the

Put the fish and potatoes to-

five minutes, or until the pota¬
toes are tender. Watch them
t h a t t h w m a y not coijt until
soggy. Drain
— t th o r
mash
and beat .. _ w i t h a
until

light. Add the butter, mix. and

and set back on the stove to

juice will curdle the milk, no
matter how fresh, If they come
to the boiling point together.
Fried Fish

backbone, and slice the body
crosswise into five or six pieces;
dip in Indian meal, wheat flour,
or beaten egg and bread crumbs
—trout andperch s h o u l d n e v e r
be dipped in meal—put into a

thick-bottomed skillet, skin side

beaten without separating, and

uppermost, with hot lard or
drippings, fry slowly, and turn

be too soft, adding gradually,
as the entire quantity given

and the backbone, if previously
removed, may be cut up and

into bells, cover with egg and
bread crumbs, and fry in smok¬

brush with beaten egg, roll in

slightly. Add the eggs,

the cream, unless the mixture

may not be requir^ Make

ing hot fat. If handled and

fried carefully, these may be

cooked if desired without the

egg and bread crumb covering.
Shrimps with Peas
Put into the pan two table-

Salmon may be used In this

spoonfub of butter and cook in
it one-half ^asmall onion
minced fine. Add one clove of

w a y.

garlic if you like the flavor.

whiai alight brown. The roe
fried with the other pieces. Or,
dredge the pieces in the flour,
bread crumbs, and fry i n h o t
lard or drippings cnouw t o c o m pletdy cover them. If the fat is
very hot. the fish will not absorb

it. and will be delicately cook^.
When brown on one side, turn

over and brown the other, and
drain when done, Slices of

large fish may be cooked in the
same way. Serve with tomato
sauce or slices of lemon.

r

I

8

Scalloped Lobster

Prepare the lobster a s f o r
salad. Put into abaking pan a
layer trf the prepared meat and
cream sauce, and alayer fine
cracker crumbs, and repeat.
Moisten the whole with melted

butter, and bake until the top is

brown.' If the crackers are
(first toasted, and then'crumbled,
it will be nicer. Some bake and

serve in the shells, putting the
tail ends on in fanciful shape.

Garnish with hard-boiled egg

and parsley.
Panned Oystera
Eighteen large oysters, one
tablespoonful of butter, one of
cracker crumbs, aspeck of
cayenne, one teaspoonful of

lemon juice. Put the oysters

lii^r. and when

on
in their own
they boil up add

the above

seasoning, together with pepper
and salt. Cook one minute and
serve on toast.

a n d a c u p o f b u t t e r. K e e p t h e
whole in akettle set in adish of

boiling water, hut not to cook.
Serve very hot.

meat,
choppedfinely,onecu^ul
of milk or cream, two tabl^
spoonfuls of butter, one table¬
spoonful of chopped parsley,

yolks of two eggs, two table¬

spoonfuls of flour, dash of

the
oysters with' pepper and salt,
end dot with butter. Pour over
all one cupful of milk or cream.
Cover with bread crumbs, and
bake twenty minutes in ahot
o v e n .

F r i e d B l u e fi s h

Fried bluefish should be served

with cress and mayonnaise.
&Iit the fish down the middle a

s

for broiling, salt' and pepper,
then pan broil on avery hot
griddle, well greased with buL
t t e_r
or olive oil. Put the flesh side

down, and when well browned,
turn with apancake turner so a

s

not to break.

^en thoroughly cleaned and
dried, split open and sprinkle

wiW salt and lay inside down on
abuttered gridirem over adear

fire until it b^ins to brown
then turn over. When done
lay cm ahot dish and butter
plentifully.

and flour tc^ether until smooth,

Egg Sauce for BoUed Fish
One teacupful of water, one
teacupful of milk. When boil¬
ing add one tablespoonful of
flour creamed with two table-

add to the scalded milk and stir
until it thickens. Add the

yolks of the eggs beaten light;
take from the fire and mix gently

with the fish. Season with the

a

y q

1^

salt, pepper and asprinkling of
nutmeg. Steam for one hour,
turn out on adish and surround
with tomato sauce.

Roast Chicken with Apple
Salad
Stuff the chicken with adress¬

ing made of soaked stale bread
crumbs, seasoned with sage, salt

and pepper; place In aroasting

pan
ana b^te with drippings.
When browned, remove to ahot
platter, garnish with parsley and
serve surrounded by asalad of
chopped apples, celery and strips

of string b^ns.

Chicken ala King
For this delicious second serv¬

paprika, salt and pepper to taste.

Scald the milk. Rub the butter

1 thickened with flour,
iece of butter and the
of an egg. seasoned with

c r e a m

Macaroni and Oysters
Fill abuttered pudding dish
with alternate layers of boiled
macaroni and oysters. Sprinkle

Broiled Freah Fish

Fish Cutlets

Two cupfuls of cooked fish

mixture composed of three cup¬
fuls of cold chopped chicken, a
cablespoonful of choppea pars,three-ouarters of acupful

spoonfub of butter, and two

ing of chicken melt atable¬

spoonful butter in astewpan
and rub in atablespoonful of
flour, add one cupful and ahalf
of milk; mix smooth and season

with salt and pepper; to this add

the cold cooked chicken, cut into

small pieces. Add one chopped
green pepper, one hard-bo led
egg and one tablespoonful of
finely cut celery. Serve we

chicl^ on toast garnished with
parsley.

Sweetbreada

There are two sweetbreads,
o n e r o u n d a n d fi r m c a l l e d t h e

salt, pepper and parsley. Onion
and celery extract may be used
if liked. Cool, form into cutlets;

well-^ten eggs, salt and pep¬
per. Boil four eggs hard, slice
and lay over the dish. Pour

crumbs and fry in smoklng^wt

like the addition of alittle

fresh ones, and soak them in cold

Tu r b o t

Creamed Canned Tuna Fish
1Lb. Can Tuna 2Tbsp. Butter

boil twenty minutes. Drain,

cover with eggs and' bread

over the sauce and serve. Some

fat.

vinegar.

2Eggs L b .

1Pt. Milk O n i o n

Flour

and

}i Lb. Butter Parsley

Pepper and Salt AWhite Fish

Steam the fish till tender;

take out the bone and crinkle
with pepper and salt. Heat the
milk and thicken with the flour;
when cool add the eggs and
butter, and season with avery
little onion and parsley. Fill a
baking dish with alternate layers
of fish and sauce, cover the top
with bread crumbs, and bake
half an hour.

.Creamed Oysters

One pint of thick cream, one
quart of large oysters. Let the
oysters come to al»il in their

own liquor, and skim. Let the
ct«m come to aboil, season

with salt and pepper, and
thicken with silted cracker
“'“nbs. Then add the oysters

Fish,

11P t / M i l k

2Tbsp. Flour UTsp. Salt
Immerse can in boiling water

In the meantime melt the butter,

stir in the flour and salt, and
gradually the milk. Break fish
into small pieces and mix in

sauce. Three tablespoonfuls of

capers, one tablespoonful of

heart sweetbread, and die other

long and narrow, called the up¬
per gland. Buy only perfectly

water and vinegar for an hour.
Take out and put into salted
cold water, heat gradually and
throw into cold water, and when
cooled remove all possible of the
fibres, strings and veins, without

breaking the sweetbreads in
pieces. They arc now ready for
use. They can be fried or larded
emmbed, and baked, broiled '
s e r v e d h o t w i t h a variety of
s a u c e s .
o

r

m i n c e d p a r s l e y, a n a a d a s h o f

Chicken Broiled

paprika may be added if desired.

Spilt the chicken down th
back, lay it on ahot BrlHiZTf

Chicken, Etc.
Chicken Tart ala Pompadour
This dish of spaghetti and
chicken has ahistory, as it was

with the bwe side ^wn,

and place over wood coaU Rli
two-thirds of the time wiViT!!? *

^e
next^efire,thentuS
brown ni«iy. Bfstewithme^

invented for the Marquise. de
Pompadour. Boil apound of
spaghetti, taking care not to

scorching it. Unless it is alarge

round. Fill the center with a

parsley.

break it. E>am thoroughly and
use it to line awell-greased mold,
twisting the spaghetti rcxind and

Iwttw
wble ^kmg. to prevent
the drying of the but avoid

chicken it will cook in half acr.n
hour. Serve with melted butter,
pepper and salt, and garnish with

9

Chicken en Casserole

ACreole

1Chicken (un- 6Peded
Onions
cooked)
8Mushrooms
(same size
—use the

as DOtaco

caps only

1c.

or
Lb.
Grated
Cheese

Put

the

butter

and

onion

into afrying pan; fry the onions

c u t t e r ) B u t t e r, P e p p e r
and

Rice
2c. Canned'
To m a t o e s

Hc. Cut Onion 2Tbsp. Butter

1Pt. or more
Hot
Chicken
^lls (cut
Broth
withrrehch

(peeled)

2Doz. Potato

I E ? o z . C a i To t
Balls

Dish

1 c . o r ^ L b . 1 Ts p . S a l t

Salt

Separate the chicken at the

until cookM, but not brown;
then add the rice, which has been
washed, boiled and blanched as

usual, ^e tomatoes and the salt;
cook all for ten minutes. Spread
on aplatter; cover with the

joints, and wipe each piece with
awet cloth. Saute in butter In

graced cheese and set in the oven
until the cheese is melted.

afrying pan, until adelicate

Sprinkle the top with paprika

pint of hot broth, cover and let

Sweetbreads Broiled

brown on both sides. Put the
chicken In acasserole with one
cook in amoderate oven one and

one-quarter hours. Melt two or
three tablespowifuls of butter in

the frying pan and in it saute the
mushrooms end vegetables until

brown. Then put them in the
casserole with seasoning.

1Pt.

Bondine ala Reine
Cold
1Tb^. (heapCooked
ir^) ButMeat
t e r

(chicken 2EgK

Prepare according to direc¬

tions, roll in melted Dutter, and
place on ahot pidiron; turn

Bread
Crumbs

(rolled fine)

Chop the meat fine. Put the
butter in asaueqaan to melt, but
not brown, add the bread crumbs
and milk, let boil, then add the
meat, and eggs well beaten. Sea¬

son to taste with salt, pepper and
alittle nutmeg. Fill Kittered

Chicken Croquettes

used in the same way with good

results, using alittle onion juice
and lemon as flavoring.

Peanut Butter Croquettes
Four cupfuls of hot hominy

grits, one cupful of peanut but¬
ter, one cupful of thick white
sauce, one teaspoonful of salt,
one-quarter teaspoonful of pow-

dered maee. one teaspoonfui of
panw seasoning, one egg, dried

bread crumbs, and oil for frying.

Mix in order given, spread on
platter, and when cold and firm

~>>d .into ei^t croquettes,

i
ler cones or oblong, roll in
flour, then in which has been
e

mixed with one tableqxonful of
cold milk, then in bread crumbs.
Saute in hot oil. Drain c« paper

and serve with canned peas.

One rule for sauce will answer

for all baked poultry. Boil gib¬

lets in pint of water. Chop &te,
and
mix with two cable^xxmfub
o f fl o u r . R e m o v e t h e b i r d a n d
pour from the pan all the fat ex¬
cept four tablespoonfuls. Stir in
the flour, then add the water in

which the giblets were cooked.

Season with salt and pepper and

ateayoonful of the kitchen
bouquet. Stir constancly until
the mixture boils and is smooch,

Chicken

Saute

masher till they are flat. Du^
with salt and pepper, dredge
with flour, and fry, very slowly,

crumbs, salt, pepper, half acup

amound of mashed potatoes or

in plenty of butter. Serve around
green peas.
Duck

Roasted

then cnjmbs again. Lift care¬

It is essential that the ducks
be tender; if it is doubtful do not

plunge into boiling lard for a

use at all, or stew them. Prepare
as directed for fowls, and make

fully Into frylrw basket,, and
minute or two.

adressing in which onion and

Sweet Bread Croquettes
One parboiled sweet-bread,

one-half can mushrooms, chop-

moisten with hot. thick cream

N o t e — C o o k e d fi s h c a n b e

old

duck or goose is best braised

chicken, one of sifted bread

One cup of finely chopped

in amoderate oven twenty min¬
sauce over them and serve.

o n e

hour and ahalf if old.

Cut up achicken and pound
the pieces with the potato

Kdi l fine,
e d r i one-half
c e . S e a s ocup
n t owarm
taste

utes. Turn out carefully on a
heated platter, pour rich white

hour if the duck is young,

done and delicately brownedL
Season with salt, pepper, a
few drops of lemon juice.

till

cups abcut two^iids full, putk i'e
apan of boiling water, and bak.
m

hoc oven, baste and bake for one

and turn at once into asauce¬
boat.

often,
dipping <
ter, ana cook

gether and stir in abeaten egg.
When cold form into croquettes,
roll in cnambs, then in egg and

Stock

which you have dissolved atea-

spocnful of salt; place it in avery

time in but-

e ach

of stock or gravy. Heat all to¬

preferred) cTMilk or

2Tbsp. Dry

end chopped parsley.

salt, pepper and butter. Put the
duck in abaking-qan, cover the
bottom with boiling water in

with salt and pepper, and

sauce When cool, shape, roll in
crumbs, then in egg, and again
in crumbs, and fry.
Chicken Fricassee

Cut the chicken Into pieces,
and boil it slowly until tender in
sufficient water to cover it, then
drain and fry it brown in plenty

sage are wed. Roast like tok¬
ens allowing one hour if the
ducks are large ones. Serve with
gibict or pan gravy, ctirrant jelly
or cranberries, and green peas.
Sweetbreads with
Mushrooms
1Lb. Sweet¬
breads
1Lb. Fresh
Mushrooms

(tops only,

ke^ stems

for soup)
1F>t.Milk

c. Cream

2Tbsp.

Butter !

2

Tbsp. F l o u r
Salt. Pc
-epper,
Da^ of
Mace

of nice butter. Remove it to a

Soak the sweetbreads in salt

dish, thicken the butter with

water one hour, remove pipes

flour, and add the liquor in the
kettle, making arich gravy.
Lay small slices of toasted oread

in the dish with the chicken and

pour the gravy over all. after

reasoning fc.

Baked

Duck

ptuff the duck with two cup¬

fuls of mashed potatoes, mixed

with one cupful of ^gllsh walnuw choppM fine end seasoned

with salt and pepper; or with
boiled hominy nicely seasoned,
or with boiled rice seasoned with

and membrane. Cookfortwen-

ty minutes in enou^ boiling
water to cover them; one
ceaspocn lemon juice may be

added to blanch the sweetbreads.

E^in them and when cool

enough, ^lit any very thick
pieces In half, season all with
salt and pepper and roll in sifted

flour. Peel the mushrooms and
boil them gently in the milk

uhtil tender, about half an hour
Melt and slightly brown the but¬
ter in ahot skillet, fry the sweet

breads in it until they are nicely

10
browned on all sides. Do not
h a v e t o o h o t a fi r e . P u t s w e e t ¬
breads aside in ahot dish. Add

flour to butter in the skillet, and

mix smooth, if necessary add a

little more butter. Up«i this
sbwly pour the milk drained

from the mushrooms and stir

until smooth and thick; add sea¬
soning, cream, and last all. the

mu^irooms. Pourthisgravyover

or around the sweetmeads and
serve very hot.
Chicken Pressed

Cut up the fowls aitd place in
akettle with atight cover, so as
to retain the steam; put two cups

of water on the chicken, and cook
until the meat cleaves easily
from the bones; remove the
bones, skin, gristle and fat, cut

or chc^ the meat, white and dark

separately, as for chicken salad;
season well, put Into amould in

layers and pour the juice in

o f b a k i n g p o w d e r. S e a s o n t o

taste with salt and pepper. Melt
some butter in apan and turn
the mixture in carefully. When
it is U^tly browned fold the
omelet and slip it on ahot dish;
pour Spanish sauce around it and
serve. For the sauce, fry two

(xiions in fat; add one cupful of
stewed tomatoes, some pepper
and salt, one chopped green pe^
per and half acupful wchoppra

from the omelet, and the cereal
may be sweetened with honey if

preferred; or jelly or stewed

raisins may be used to make it a
sweet omelet if desired.
Cheese Loaf
To m a t o

2c. Crumbs
Bread 1Ijp.
Salt
Tsp. Pepper
I c . C o l d M i l k 1 Ts p . Ta b l e

Ic. Grated

Sharp

celery. Boil for five minutes.

Hominy-Cheese Fritters
lyi c. Hominy c. Milk
M
■■u s h 1 T s p . S a l t
^C. Bread
^c. Grated
Crumbs

Cheese

with Italian
Sauce

American
Cheese

S

au c e
1Tbsp.
Chopped
Pimento

or Green
3Eggs
2 Ts p . B u t t e r P e p p e r

Cover the bread crumbs with

milk for twenty minutes; add the

2Eggs

cheese, seasoning and flavoring.

crumbs; add the beaten eggs and
the milk gradually to form astiff
paste. Stir in the grated cheese
and salt. Drop by spoonfub into
hot fat. Fry until golden brown.
Boulevard Eggs
Drop eggs in boiling water;

and beat for five minutes or until
smooth and thick. Beat the

Mix the mush and the bread

S^rate the eggs; add the yolks,

whites of the eggs until dry and

fold into the mixture (do not
heat after the whites have been

cover; remove heat. Stand two

added). Brush acasserole or
baking dish with butter, put in
the mixture and put it in amod¬

to the broth, and mix all thor-

hours. Eggs will be hard cooked

erate oven; bake for from thirtyfi v e t o f o r t y m i n u t e s o r u n t i l

ghlv before putting in the
mould; either wav is nice.

Shell eggs. With asilver knife

firm. Try it by putting asilver

Boned turkey may be prepared

cut in halves, and then slice both

in the same w^, slicing instead

dry the loaf is done. Serve at

pieces. Add eggs to one cup of

which it was cooked over it.

Cover and lay on aheavy weight.
Many chop all the meat to¬
gether, addoie pounded cracker
o

u

of chopping. Cut in slices, and
serve garnished with celery
leaves or slices of lemon.

Pigeon Broiled
Prepare according to direc¬
tions. Split down the back, lay
on avery hot buttered gridircxi,

with the bone side toward the

coals. Baste with butter, keep
covered, turn afew minutes be¬
fore it is done, then take off end

ley on buttered toast. Dust

with salt and pepper, add butter,

pour on the Juice which escaped
while broiling, garnish with pars¬
ley, and serve, Time for broil¬
ing, fifteen minutes.

b u t t e r v l e r.

yolks and whites Into small
white sauce. Grate one4falf
pound of Cheddar cheese artd
measure half cup. Sprinkle the
entire dish with it. S^e at
o n c e .

'Bgg Fondu

4H^Lng SCayenne
alt

One cupful of finely chopped,

stirring till smooth and thick.
Serve this immediately on hot
buttered toast.

Beat the yolks of two eggs

until they are lemon colors; Md

spoon of curry powder. Make a
brown sauce, add the rabbit
meat and season with curry pow-

two tabiespoonfuls of hot water
and alittlesalt and pepper; whip

oughly heated serve with rice.

the yolks; p<Air the mixture into

derandonionjuice, ^^enthor-

£ggs and Cheese
Sweet Potato Omelet
Boil five or six medium-sized
weet potatoes. When cooked,

drain, peel and put them through
?i»^to ricer; let them fall

whites

passed with the loaf:
2e.

To m a t o e s

c.

Cut

G r e e n

Cut Onion Peppers
Grated or 4Tbsp Butter
Cot Carrot 2Tbsp. Flour

Put the onion, carrot, turnip,

peppers and butter into afrying
pan and fry until tender. Add
the tomato and salt; cook for

five minutes; mash through a

strainer; return to the fire; add
the flour, which has been mixed
with cold water. Boll for five
minutes.

Cereal Omelet

the

.The sauce, made as follows. Is

2 Ts p . S a l t M c . C u t Tu m i p

.Butter

Beat the eggs until fight; add
cheese, cream, salt end pepper.
Melt the butter in afrying pan
and when hot pour in the eggs,

Curried Rabbit

cooked rabbit meat, one-half tea¬
spoonful of onion juice, one tea¬

6 E ,
1

once in the dish in which it is
baked.

^c. Finely

6Tbsp. Cre^ 1Saltspoon
Grated
Cheese

knife in center; if it comes out

the

to

astiff

froth and fold thenTlighcly into
agreased omelet or frying pan
and cook slowly until it is &own
on the under side. Have ready

half acupful of any cold cooked

cereal that has been seasoned

Cheese Sandwiches

Butter slices of white or brown

bread. Lay on c«e aslice of

cheese one-quarter of an inch

thick. Cover with another slice,
and put in the ovm. When the
bread is toasted serve

quickly on ahot plate. '

very

Toasted Cheese

1c. Grated

1 X^P- Butter

Cheese1 E g g Y o l k
Cup Cream

Cut buttered toast in dainty
with salt, pepper, achopped __ shapes.
Set the cream on the
OTiioo and one tea^xxnful of '
fire, melt thes l o w l y i n i t .
melted bacon or suet fat; spread
the cereal over the top of the
omelet, fold over and turn out on

take off, and while hoc stir in the

parsley. It should be served at

per. Spread the toast with the
cheese and serve immediately

lightly, so as not to make aheavy
ttiass. into amixing bowl conMining three well-beaten eggs.

ahot platter. Garnish with egg with adash ol cayerwie peo-

ful of flour with

once. TOe onion may be omitted

?1‘J*?* mixture half acuoone teai

butter and the l^ten yolk of
o

n

1 1

hoc places. Or, coasc and buccer

cooked mass to one side. Re¬
m o v e f r o m t h e fi r e b e f o r e i t i s

stir
into ic alittle pepper and
made mustard, ancf when the

quite firm through, turn into a

slices of bread, meic the cheese,

cheese is thorou^y dissolved,
brown and spread on the hot
toast. Serve on hot plates imme¬
diately or it is spoiled.
Stuffed Eggs

Boil five or six eggs hard and

throw into ice colowater until

perfectly cold. Peel them care¬

fully and cut in two lengthwise.
Extract the yolks, rub them into

apaste with adessertspoonful of
butter, season with apinch of
pepper and scanty teupoonful
of salt, and work in some very
finely minced chicken or poultry
livers. If you have no chicken
substitute such cold meat as you
have. Bind the mixture with

abeaten egg, mold into balls

hot dish and serve quickly. This

dish may be varira by using,
instead of the milk, strained t^

mato, soup stock or gravy.
Baked El
3Tb».

8Eggs

Break the eggs into awellbuttered dish, rorinkle with pep¬
per and salt, add the butter and
cream; sec in the oven and balw

until the whites arc set, or ten

minutes. Serve very hot. Grat^
cheese may be afted over it.
Baked Omelet

:

1 Tbsp. Butter

ISmall c. Milk 1Tbsp. Flour

Pepper and Salt Chopped

with them. Fasten them with

Warm the butter in the milk,
and stir into the yolks beaten
well with the flour, the salt,

toothpicks,
roll in beaten e^
then in cracker crumbs, and fry

per and parsley. Beat the whites
stiff and add last. Pour into a

on paper. ^r>ot withdraw the

quick oven.

the same shape and size as the
ejected yolks ar>d fill the whites

quickly in hot lard. Drain them
toothpicks when you serve them
Cheese Fondu

HLb. Graced ^c. Milk
Cheese
4Eggs
Salt and
MLb. Flour
^Lb. Butter
Pepper
Let the milk boil; melt the
butter, mix well with the flour,

buttered pan and bake in a

Tomato and Egg Scallop

1Can Toma- Bread Crumbs
toes

1Small Onion
S

correctly made it should not be
dry. Chives, onion, green or red
pepper

ay oe chopped fine and

ma

a d d e d t o :the cheese.

C h e e s e S o u f fl e
Melt an ounce of butter in a

double boiler, and stir into ic one
Cream

Bits of Butter

6Eggs

alittle cream or sweet milk; if

1HraBgunt g
ter

ounce of flour, then add aquar¬
ter of apint Ot milk and apinch

each
ofsaltendcayennep^per.
Stir slowly until it is as mck as
m e l t e d b u t t e r, t h e n a d d t h r e e

ouiKes of fre^ graced cheese.
Turn this into another dish and

stir into it the well-beaten yolks
of two eggs, and just before itis
ready for the oven jvhip the
w h i t e s o f t w o cg0 stiff ,and stir
i n .

Butter a

beldng dish or tin

and fill ic half full of the mixture,

allowing plenty of ^ce for ris¬
ing. Balw twenty minutes in an

even oven, and serve at once in
the same dish.
Cheese Balls

2Rolls Cheese 6Olives

English Walnut Meats
Ch<^ olives finely, mix with

cheese and mold into small bolls.

Roll in ground nut meats and

serve on the plate with salad.

Vegetables

Salt and Pepper to Taste

Corn-Custard Pudding

t i l l i c t h i c k e n s . Ta k e i t f r o m t h e

in. Put with the tomatoes an
onion. Mix and let it cook

fire, and In afew minutes beat it

slowly for half on hour. Season

soning of salt and pepper,
one tablespotmful of butter,
three eggs well beaten, one

thoroughly the yolks of the eggs,

with salt and pepper. Boil the

add to the boiliM milk end stir

salt, pepper, cheese, and alittle
nutmeg, if liked. Add the well-

beaten whites last end pour at
once into abuttered pudding
dish. Bake twenty minutes in a
quick oven, and serve immedi¬
ately in the same dish.
Bus ala Creme

Hard boil twelve eggs, and

slice in thin rings. Butter well a
deep baking dish, and fill with
alternate layers oi bread crumbs

Chop the tomatoes. Make
sure there are no hard lumps left

egu hard and cut each egg Into

eiwths. Butter abaking dish,
fill ic about aquarter full of to¬
matoes and in this lay one-third

of the eggs. Sprinkle with salt
and pepper, and put in more to-

^rambled Eggs

For six persons allow six eon

and one tablespoon milk, one
salt, aspeck of pepper

and onehalf teaspoon ofbutter
to CM. Break the egg i n t o

bowl, add the seasoning, but do
not beat. When the milk begins

to boil pour in the eggsi a n d

seaut as the

soning- Do not stirTo'
egg cooks, scrape gently from
tjrttom of the dish, drawing the

B « a n - a n d - Tu m l p P u ff s

Slice and boil one medium-

brrad emmbs and bits of butter.

mash with one cupful of cooked

strainer to extract the water and

Mke. covered, fifteen minutes,
just long enough to make the

lima beans. Add the unbeaten

contents cf the dish thoroudily

eaten.

oven.

dsh.

size yellow turnip. Press in a

bits^butcer.
L« the lop layer
be of bread crumbs. Cover with
erate

throe tablespoonfuls of flour
dissolved in aportion of the
milk. Cook in agreased baking

tM finishing layer. Strew with

ho^ Uncover and brown. This

sweet cream and bake in amod¬

cupful and ahalf of milk and

rratoendegg. Leave tomato for

and

—cggslices. Spiinkiechelaycre with salt and pepper, adding

To one can of com add sea¬

dish, except the final baking, can
be prepared the day before it is

^®J'**«ade
CottageCheese
When the milk is sour and

yolk of one ^g, half acupful of
d^ble-thick white sauce and
seasoning. Beat with aforic

until li^t and smooth. Drop

by spoonfuls into small cones

upon agreased baking tin and
telre in aquick oven until

delicatdybroaned. These puffs

t^k pour it into ashallow pen

make an excellent meat sub¬
stitute dish.

the warming shelf or in the oven.

Ta k e a c u p f u l o l s o y - b e a n s .

and set it' ^

mawarm place, cither
wthe back of the stove or on

«ving the oven door open. Let

It stand until it separates, then
pour It into acheesecloth sugar
?'■
l«g. Be sure the bag

has been first wrung out of cold

Firet, let the, curd drain

an night; then remove the con¬

tents of the bag and add alittle

salt and pepper. If very dry add

Soy-Bean Croquettes

Soak
them all night, then cook
them until soft and run them
thr^gh afine sieve. Chop two

onions finely and fry them until

transparent but not brown.
Mix in the mashed beans; season
with salt and pepper and turn
onto aplate to cool. Divide
into equal portions, shape into

1 2

croquettes, dip each one into

beaten egg; roll in bread crun^
and fry in hot fat; drain on
paper. Serve in place of meat
croquettes with Creole s a u c e .
Potato Patties

Rub one pound of cooked
potato through asieve. Melt
one ounce erf butter in astew-

wand put in the Mtato.

Aim half acupful of milk,

salt and pepper, and mix well
together. Chop half acupfuf of cooked meat finely.

Chop
and fry one onion in a
little fat and mix it with the
meat in astewpen. Add alittle

parsley, seasoning attd erwugh
sauce

to

Grease six

bind

the

mixture.

or ei^t good-size

continue stirring until cheese
melts. Add paraey. Mix this

sauce
through the po t a t o e s a n d
^read them in asnaH o w b a k e r
or
in adcqs platter. Cover tc^
with afew bits of butter and

Spanish Beans
1e. Kidney
6Tbsp. Butter,
Beans
2Tbsp. Flour

2c. Canned or 1Tbsp. Salt

Fresh T^ c. J*imcnto
m a t o e s
1c. Finely Cut

brown in ahot ovoi.

Onion

Parsnip Cutlets with Beans
To two cupfuls of mashed

parsnips add one cupful of
grated cheese, one tablespoon¬

ful of melted butter, one teaspoonful of salt, half atea-

^oonful of pepper and the yolks

« t w o e g g s . M i x o v e r t h e fi r e

and turn mt to cool. Form into
neat cutlets, brush over with
!egg. toss in bread crumbs and

Soak the beans ovemi^t.
Drain, cover with boiling water.
Boil slowly for an hour and a

half or until tender (some beans

take longer than others); drain

and add the sauce which is made
as follows:

Put butter into afrying
pen. Add the onion and pimen¬
t o a n d fi y u n t i l t e n d e r b u t n o t
brown. Then add the tomato,

fry in snwking-hot fat. Drain,

salt, and the flour which has

potato mixture, put some of the

and arrange round ahot dish.
Rll the center with stewed

been mixed with alittle cold
w a t e r . B o i l f o r fi v e . m i n u t e s .

prepared meat in the center,
and cover with alayer of the

bew. For the stewed beam

After pouring the sauce over

j^t two tablespoonfuls (rf

the drained beans simmer for

K

butter .Add one tea^xxxrful each

ten minutes and serve at once.
Baked

oven until brown. Take up,
turn them out of the pans etvd
dish up. Serve hot.
Black Beans and Cabbage

of molasses and mustard, two
^M^Joonfuls of onion juice and
the strained juice of half a

lunon mixed with one cupful
of ^water. Now add two

ni^t in separate pans. In the

p a t t y p e n s,lirre them with the

tato. Put alittle Ut of
itter on each, ploM on a
pem, arKl bake in amoderate

Soak one cupful of black

beans
overnight attd parboil for
twenty minutes in salted water.
Melt one tablespoonful of bacon
fat or drillings in afryirrg pan;

add three tablespocnfuls of
vinegar otkI one small cabbage
cut Into quarters and sliced, the

beans, seasoning of salt and
>er and two tcaspoonfuls of

mixing thorou^ly. Cover
tightly at^ Smmer until tender,

stirring occasionally. No water
will be needed if kept at simmer¬
ing heat,
Mock Meat Cakes

Soak half acupful of dried

SIinkuntil
coldvery
water
ovemi^t.
thick.
Boil and

cupfuls <rf boiled beans and
cook for toi minutes,
with apiquant sauce.

Serve

Potato Balls

m^ed peas with hollandaise

atablwpoonful of salt and
^boiling
rrtlk. Make them Into balb tlw
size of awalnut. Brush each
one ovw wi* beaten egg and

fry in hoe fat until thw
nicely browned.

a r e

Baked Tomatoes with Rice
and Cheese

*

F ^ l ^ ’ o r

beaten, and one tablespoonim
of melted bacon fat, Seam,
and when cool, shape into tri¬
angular cakes. Dip in com
meal and fry. Serve alone, oc
with hominy.

2Salt

Two cups diced cpid boiled
potatoes, two level table^xxins

butter, two level table^Mcns

flour, one cup rich milk, onequarter pound cheese, cut small,

salt, pepper, finely chopped

parsley, one teaspoonful. Chop

pouioes very fine. Melt butter,

add flour and milk; cook
slowly, stirring until smooth
and creamy. Add cheese, and

through asieve. Remove

the top of the it o m a t o . s c o o p
out carefully the pulp a n d fi l l

f^
lurnps. Mix With them
two ttblespoonfub of butter

they are smooth and free

j^ly with the
^ted cheese, half acupful of

Potatoes with Cheese Sauce

w a t e r. W h e n t e n d e r m a s h t h e

with the beans.
Place pieces
of butter on top and bake

^

fine bread crumbs, cne egg.

morning cook in hot salted

I^toes. and beat them until

?

m a s h fi v e medium-size p o t a t o e s
and mix thorou
A d d h a If acupful erf
peas.

Lima

Soak the beans and peas over-

peas

Steam two pounds of mealy

To m a t o
with
Beans and Peas

C h o p -

m
e
a
l
.large, even-size tomatoes. Wash, and cut off the
stem ends. Remove the centers

and place the tomatoes in a
colander, cut side down, for

twenty minutes. Pill with a
mixture made as follows:
Mix the rice, cheese and
seasoning
fier. Rll into die
tomatoes,

inkle with com-

meal and place on abaking

for ten minutes. Dish up in
the center of aborder of the
s a u c e

garnished around the

peas.

Baked Squash

Remove the tops from two
squashes end scrape out the
inside. Mix one cupful of breed
crumbs, two slices of onion chop¬

ped, oneteblespoonful of butter,
naif acupful erf milk, one table¬
spoonful of chco ped parsley and

seasoning
of salt pnd pepper. Pill
t h e squuhes with this dressing,
sprinkle bread crumbs over the
and bake slowly until tender.
C a u l i fl o w e r i n B a t t e r
Wash and cleanse the cauli¬

flower and half-boil it in salted
water. Drain, divide the branch¬

es and shake In aquarter of a
pint of vinegar seasoned with

salt and pepper. Then fry In a

M t t e r. To m a k e t h e b a t t e r,
VP,“'® egg and sift in one

cupful of flour: add half acupful

«milk, apinch of salt and one
tabl

Iof olive oil. Mix

sheet or apie plate. Put into a

smootn
^stand the mixture
in aCOOT place for one hour.

bake until nice and brown.
Serve with tomato sauce made
from the inside erf tomato which
has been seasoned and thick¬
ened with cornstarch.

Dip the branches of cauliflower
Separately, drop into smokinghot fat and fry to agolden

hot oven for thirty minutes or

brown. Drain. Serve hoc, gar¬
nished with parsley.

1

13

S p i n a c h w i t h Ve r m i c e l l i

Wash half apeck of spinach
and put it into asaucepan. Add
four tablespoonfuls of boiling
w a te r a n d o n e te a s p o o n fu l o f

salt. Cook until tender; drain,
Melt
two
and chop fine,

teblespoomuls of butter in a
saucepan, Add the spinach,
two tablespoonfuls of cream, a
cmarcer of acupful of grated
cneese and two well-beaten eggs,

and stir for afew minutes over
t h e fi r e . T u r n i n t o a h o t d i s h

garnished with vermicelli end

hard-cooked egg yolks rubbed
through asieve. To cook the
vermicelli put half apackage
into asaucepan. Cover with
boiling salted water and boil

steadily for' fifteen minutes.
Drain; add one tablespoonful of
butter and seasoning.
Jellied Vegetables
Soak one envelope Knox
Sparkling Gelatine in one-half

cup cold water ten minutes.
Add one-half cup vinegar, two

cups boiling water, onohalf
c

u

s a

Ksu^r
andone
.Strain,
andteaspoonful
when mixture

begins to thicken, add any left¬
over vegetables on hand, such as

string buns, peas, beets, chop¬

ped cabbage, atew stalks of

separately. Beat all together
and bake in aquick oven till
n i c e l y b r o w n e d . O r. o m i t t h e
wlks of the eggs, add the
beaten whites last, mix well and
bake.

ounces

of

butter

half

a

Glazed Sweet Potatoes

Boil medium-sized potatoes
forty-five minutes. Thm drain,
pare, cut in halves, lengthwise,
and sprinkle with salt. Heat
f o u r t a b l eespoonfuls
s
of butter,
a d d o n e taole^monful each

water and brovm sugar. Place
the potatoes in abuttered and

shallow bake pan. Use the
mixture to baste them and
brown in ahot oven.

salt. Peel the potatoes, and
cut them lengthways into slices
abwt half on inch thick; place
these slices in abaking tin
or

a

dish which has been well

Eased
r o f bwith
u t t eoim
r . Pounce
e e l a n and
d b oa
il
the

onions

for

fi f t e e n

min¬

u t e s i n s a l t e d w a t e r, a n d t h e

sage tied in apiece of muslin for
the lost five minutes. Chop the
onions and sage, and mix with

Ix^d crumbs, salt, pepper and

half an ounce of butter. Spread
the mixture thickly over the

Fried Potatoes

Anice way to fry potatoes is

sliced potatoes ana bake for

to dip them in «g and then in

one hour

brown.

Hungarian Potatoes
Chop two onions. Peel and
wash two pounds of potatoes
and cut them into thick slices.

bread crumbs. Then fry until
Duchesse Potatoes

Half adozen fine potatoes

boiled, mashed and rubbed

Melt two ounces of butter

through asieve. Add some

in astewpan. put in the onion

cream, yolks cf two eggs, well
beaten, salt, and avery little

Slice two tomatoes, after peeling

make into balls, and brown them

seeds end add the tomatoes to

fry it without browning.

p t p p e r. B e a t t o g e t h e r o n d

them, press out some of the

quickly in ahot oven.

the onions and the sliced pota¬
toes. Stir in the paprika
salt and pepper. Mix

Potato Snow

gether, then Just cover with

dipped in cold woter and chill.

Choose white potatoes that

are mealy when cooked. Boil

stock. Cook gently until the

mayonnaise and lettuce.

in their Jackets. I>y. peel and

stock has been almost entirely

dish in which it is to be served.

dish, and sprinkle with chopped
parsley.

May be served with or without
Breaded Parsnips
Prepare as above. Dip t h e
slices in crumbs, then in egg.
then In crumbs again and
In deep fat. Breaded parsnips

with cream sauce are arespMtable addition to "wash-oey"

sprinkle with salt. Rub through
acolander, or wire sieve into the

Avoid disturbing it after sifting.
Candled Sweet Potatoes

Q^-Jsr Canned 2Tbsp Sugar
Sweet Pota- Salt and
toes

Red Cabbage

IHead Red Cab- 1Tbsp
bogc
1 Ts p . F l o u r

Drippings
Hc. Hot
Water

!TOil cabbage In salted water

until tendCT. Drain and chop
very fine. Inasaucc^en.brown

< m e t e a ^ w o n f u l o f fl o u r i n

^ppings, and add one-half cup¬
ful oi hoc water, stirring coo-

st^tly until smooth.
A d d
cabbage to this sauce and let
simmw one4ialf heur until near¬

ly all water has evaporated.
Serve with duck or fish.
P o t a t o S o u f fl e
2c. Mash^ 2Tbsp. Melted
_ Potatoes
B u t t e r

2Eggs 6 T b s p . C r e a m

Heat and beat the potato,
butter and salt to the con¬

sistency of cream. Add the

cream and the eggs beaten

potatoes are tender and the
reduced. Dish up on ahot

Serve hoc.

d i n n e r.

%

two

teaspoonful each of pepper and

c e l e r y, a l i t t l e c u c u m b e r o r

p e p p e r. Tu r n I n t o a m o l d fi r s t

Baked Savory Potatoes

Six large potatoes, two Ivge
onions, two teaspoonfuls of
sage, one ounce of bread crumbs,

2Tbsp.Siort-

^oonfut of mixed parsley,

Put tfis shortoiing and the

®ugar into an iron or aheavy
pan. Set over aslow fire. When
melted,
add
the
,.
sweet
potatoes

and fry very slowly. ThesSwrterung and sugar will stick to the

potat^ very quickly, so care
must be takoi not to bum them.
Sprinkle with salt and
and serve cn ahot dish.

Sw^t Potato Croquettes

reel sweet potatoes boil.'draln,

r a w

o i v l

Bind

egg. Cool, shape, dip ii n

with
egg

^crumbs and fry in deep fat.

’-popped almonds are sometimes

added to the seasoned pulp. In
this c^. the croquettes are
lormed mthe shape of pears,
wth clovw stuck in to imitate
SCOT blossom. Afavorite

dish for ladies’ luncheons.

and water in their jackets. Let
them cool, then peel, and cut
them into thick slices. To every

six potatoes allow one table-

t o

?^e

ening

reason arKl mash

Potatoes in Sauce

Boil sufficient potatoes in salt

t w o

tablespoonfub of butter, four
cablespoonfuls of gravy, two

tablespoonfub of lemon juice,
and seasoning to taste. Melt
the fat in astewpan with
the

parsley, g r a v y a n d s e a -

sening, and m i x w e l l t o g e t h e r.

Put in the sliced potatoes and

make them hot. taking care to

shake them occasionally to keep
them covered with the sauce.
Smeeze in the lemon juice just
b^ore serving.
Crumbed Potatoes
Wash one pound of potatoes.

Scrape them, and boil until

t e n d e r. T h e y s h o u l d n o t b e
overdone. Drain, and cut each
Into halves. Sea^ with salt
a n d p e p p e r, M e l t t w o t a b l e -

spoonfuls of bacon fat. Pour
it on to ahot plate. Dip the
potatoes into it. Brush them

14

over and then toss them In
freshly made bread crumbs.

Place them on aerased baking
tin, and bake in aquick oven
for about fifteen minutes. When

brown,
dish up neatly In aj^le
on ahot dish. Serve not.
Cream Sauce

Dash

of

O

n

ion

tomato be^ns

to cook, for those who like its

flavor. Or. equal quantities of
tomatoes com may be used
tc^ther and served uter sea*

or

a

little nutm e g

To the hot mashed potatoes
add the com, the drippings and
the seasoning. Beat the eggs

until li^t, keeping one teaspoonful to brush over the top

of the loaf. Mix together voy

lightly. Brush amking dish
with butter. Put in the mixture,
smooth the top and brush with

egg. Place in amoderate oven

time. Drain, fry in equal
quantities of butter and lard.
Sprinkle with salt and pepper
and serve when brown.

inch

butter into asaucepan with

pour

seasoning. Stir in the spinach
add atablespoonful of cream or

two of milk. Pour upon biuttered toast.

Macaroni and Cheese

parboil In water to which a
pinch of soda has been added.

Drain again end cook slowly in
water, to more than cover until

almost soft but yet unbroken.

Take off the cover and let the

water evaporate, then season
with butter, or cream, and salt
and pepper.
S t u f f e d To m a t o

Scald, drain, skin and chill

large w^-shap«l ripe tomatoes.
Slice off the top. scoop out the

pulp, drain, mix with an equal
quantity of finely cut celery and
alittle minced cnion. Mix with

mayonnaise, fill the shells, put
aspoonful of stiff mayonnaise on
top, with alittle spring

parsley upright f^ agarnish or
an Englisn walnut meat. There
endless cemibinations for the

interior of stuffed tomato salad,

as the di^ is afavorite one and

well worth the trcwble. The

whole tomatoes are frequently
served on lettuce leaves with a

generous ^xxBiful of mayonnaise
on each one.

S t e w e d To m a t o e s

Scald, pare and slice them

into aporcelain or granite-

half in^ dice and add to cream

and fry in butter till brown.
S^e with broiled steak.

used in layers with the macaroni
and cheese. Or, stir into one
cupful of hot milk one table¬
spoonful of butter with salt and

Fried Parsnips

Take cold boiled parsniw,

slice lengthwise, season with sni)
and pepper, dredge with flour,
Stuffed Peppers

Parboil shapely green peppers.
Cut off the stem end, and scMp

out the pulp and seeds, rill

with seasoned crumbs and any
remnants of cold meat or vege¬

tables. Bake till done, basting

pepper. When it boils pour it
gradually over the well-beaten
yolto of two eggs and four
tablespoonfuls grated cheese
Put one-fourth pound 'boiled
macaroni in apudding dish and
pour the dressing over it.
Sprinkle grated cheese over the

Hollandaise will be satisfactory.

The large white oniens are
best. Put onions in cold water
and peel while under water, thus

spoon of salt, adash of nutmeg:
yolks of two eggs, atablespoon
of chopped parsley, butter the

top and bake half an hour.
Boiled Onions

avoiding "onion tears." Drain,

with melted butter meanwhile.

Serve on toast with any pre¬

ferred sauce, drawn butter or
Potato Croquettes

Two cups of mashed potatoes,

tablespoons of cream, a
teaspoon of onion juice, or
finely chopped onion, atea¬
t w o

size of awalnut, adash ot cay¬

put into asaucepan, cover with
boiling water and boil an hour
or Iwger. The onicais should

enne. Beat the eggs until light,

add alittle milk and cook five

small saucepan. Stir over the

be soft, but not broken. I>ain,

and add to them the potatoes.
Then add all the other ingre¬
dients. Mbc and turn into a

minutes longer,

fire until it is thoroughly heated

season with

b u t t e r, s a l t a n d p e p p e r , a n d
s e r v e .

Onions ala Creme

Prepare as above, changing

the water twice during the boil¬
ing. Drain, cover with

c r e a m

sauce and serve.'

Asparag^us

Scrape off the coarse skin, tie
in bunches making the tips
even, and cut off the woody
ends, leaving them of equal
length. Wash, and lay them in
boiling water, sli^tly salted,

' o r t i l l t e n d e r . Ta k e o u t t h e

little comstarrii or flour, though

with melted butter or cream

fresh and no,t over-ripe toma-

till

tender. Plunge into cold water
and remove the skins. Cut into

pepper and salt to each layer.
Moisten with rich milk, cream

cheese. Add bits of butter with'

lined saucepan. Stew them
twenty minutes over abrisk
fire arid season with salt, pepper,
alarge lump ofbutter and sugar.
They may be thickened with
bread or cracker crumbs, a

Creamed Parsnips

Wash, scrape and boil

s a u c e .

brown. Boiled rice may be

night in cold water. IDrain and

s e r v e .

Butter apudding dish and
fill with alternate layers of
boiled macaroni and grated
cheese, the upper layer being of

with cream sauce made as usual.
Stewed Lima Beans
Soak dried Lima beans over

Cook till soft in
Drain,
c r e a m sauce over and

cube,

boiling salted water,

and beat smooth. When hot

or strong stock. Set in amod¬
erate oven and bake arich

until nice and brown. Serve

Wash, pare and cut into half-

boiling water. Drain and chop

and bake for thirty minutes or

a r e

Fried Onions
Slice and boil onions in three
ten
minutes
each
waters,

Turnips ala Creme

fine. Put atablespoonful of

iQt. Potatoes P e p p e r

2Tbsp.Drii> 1Tsp Grated
pings
2Eggs

may be

Wash well, cooking in salted,

2c. Canned 2Tsp. Salt
A

done.
AchoppedIonion
added when the

soning.
S p i n a c h o n To a s t

Com-and-Potato Loaf,
Com

t o e s l o s e t h e i r fi n e fl a v o r i f i t i s

and cook slowly twenty minutes,

through. The mixture will then

leave the side of the pan without

sticking to it. Take from the
fire, and when cool form into
cylinders. Roll first in egg end
then in bread crumbs and fn
m

boiling fat. This will make

about twelve croquettes.
Succotash

1Qt. Cut Com 1c. Hot Milk
1Pt.

Shelled
Beans

&lc

and

Pepper

3Tbps. Butter
Use Lima or butter beans and

make in the ^ven proportions.

Do not cut the com too close to

asparagus carefully, lay it on

the cob. Use boiling water.
Cook the beans and cobs to¬

and remove the strings. Serve

gether half an hour and take out
the cobs. In half an hour more
drain off the water and add the

thin dices of buttered toast,

s a u c e .

!I

15

com with the other ingredients.

Watch carefully as it bums
easily. If too dry add cream
before serving.. Or, leave suffic¬
ient water on the beans to cook

the com. and add alittle cream,

butter and salt before serving.
Cut

blossom end of twelve solid,
smooth, ripe tomatoes. With a

teayoon remove the pufe with¬
out breaking the skin. Chop one
onion fine, mix with powdered
bread crumbs and the tomato

pepper, salt

one cup good
sweet cream. Fill the torhatoes.

Put each slice back in its place.
Lay them, the sterri<nd down in

abuttered baking-dish with a

watched to prevent burning, for

Escalloped
Slice the onions
and prepare as
Creme. Put in
baking dish, with

Onions
before boiling
Onions ala
layers in a
crumbs and

the last layer crumbs, butter
and abit of grated cheese. Bake
till brown.

IQt. Grated

jGill Cream

Com
IBut Well

or Butter
Size of an

stuff with bread and sage dress¬
with seasoning and T

i

e

s a u c e .

into asaucepan with one cupul

Egg

t e n

ISmall c. Flour 1Tsp. Salt

Beat well together and drop on

ahot, well-buttered griddle.
Salsify or Vegetable Oyttera

Scrape thoroughly and lay
them in cold water to prevent

discoloration. Use aporcelain,
o r
vanite-lined saucepan, ana
cook the salsify in boiling water
until tender. It may be cut In
small, even pieces and heated in

of rich cream, one tablespoonful
of butter, one teaspoonful of
sugar, alittle salt and pepper.
Let simmer three minutes and

sftp'e. Or, put the cablMge in

salted boiling water, cover ciose-

ly, and cook fifteen minutes.

Pour off the water, add rich hot

jrtlk, and when tender, add

wtter and one tcaspoonful of
flour mixed with milk. Season,

and when It boils.

s e r v e .

acream sauce, previously pre¬

Cold Slaw

sprinkled on the top improves it.

Select small, heavy cabbages.
Remove outer leaves, quarter

pared. Alittle chopped parsley

cracker crurmss, dot with butter,
a n d b a k e h a l f o n h o u r.

French, String and
Wax Beans

The beans should snap nhen

bent. String carefully, break (if
peces. Let them stand fifteen

Qit cut heart of cabba
.. -ge and

Creamed Cabbage
Slice as for cold slaw, and
cook thirty minutes in boiling
Mlted water. Drain, and put

stera.

grated and fried, may be added
to the mixture before baking.
Or, take stewed egg-plant ahd
when seasoned put into abut¬
tered baking dsh, cover with

the ends and cut in two or three

Stuffed Cabbage

Mrefully and boil two hours.
Serve with or without cream

C o m

abuttered

c r u m b s , d o t w i t h b u t t e r, a n d

dots of butter between, having

hour, or until thoroughly done.

Place abit of butter on each
and serve in the same dish.

into

bake thirty minutes. An csiion.

little
water and asmall lump of
butter on each. Bake halt
n

Pour

the rice. It must be carefully

sufficiently to sift b^ore adding

ing, or chopped veal, and mixed

a

butter.

pudding dish, cover with bread

tomato pulp and rice are easily

the

egg-plant should absorb all the

Or. the tomato may be cooked

scorchea.

B a k e d To m a t o e s
athin slice from

.Season with
pulp,
e n d sugar,
s
and add

sugar, alarge piece of butter;
stir well together and serve.

m i n u t e s i n c o l d w a t e r. D r a i n .

Throw them into boiling salted

water. Cover and boil naif on
h o u r. U n c o v e r, a n d l e t t h e m
cook steadily one and one-half
h o u r s i f t h e b e a n s are li^c ones.
and an hour longer if (hey are

the green variety. If the 6eans

nearly dry do not drain them,
but add butter and sweet cream,
a r e

and more salt if needed, before

sawing them. Or, cook alittle

piece
asalt pwk with the beans.
Wien done, take out the pork,
drain off the water, and serve
with alittle cream or cream

sauce. Green shelled beans may
be cooked In the same way.
They will be ready to serve in
thirty or forty^ivc minutes.
Creamed Beans

Soak acup of dried Lima
beans over nl^t, drain and cook

into boiling salted water until
soft but not shapeless. Drain,
add three-quarters of acup of
cream or rich milk. Season with

wid slice very thin with asharp

butter, p^per and salt. Reheat

cny>. drain, dry on acloth and

Booton Baked Beans
Soak small white beans over

Mix ateaspoon e a r n o f s a l e
and mustard with two teayoons

night in fresh water. In the
morning put them in akettle
cover end pertoil until the skins

aM firm. Halve, lay the flat

^gr, and adash of cayenne.
Add ateaspoonful of melted

min riices. ftit the butter or

UMten, one-third of acup of

raesenc
ashriveled appearance.
Pour off the water, aad salt
the beans, mixing them up, and

when hot add the vinMar and

wick cream which has been

the middle of the Deans apiece

Or. spread it on slices of but¬
tered toast, and serve.
Liberty Cabbage

mx with the followi
ving dressing:

2Small Red

3

IOnion 2

Tbsp. Butter

Catixges

4Ooves

Tbsp.Vin^

g a r

1

kmfe. Soak in cold water till

Tsp.
Salt

The cabbages must be hard

each of flour and powdeied

sjdc ^wn. and cut across in

“ttcr, the ^Ik of an egg well

dnppmgs into asaucepan, and

TOiliM vinegar and half acupful

salt with the cabbage. Stick
the cloves into the onion, and
buiw It in the cabbage. Boil

wipp^ stiff. Cook till thick
boiling water and add
™cream after taking from the
Adelicious ~'company

t w o

and one-half houis, If it be-

TOmes dry, and in d^er of
acorching, add
water.

very little

Baked Bgg-plont
vegetables,

Cut

mto large dice, and sim-

Tomato end Rice
Rrepare as for stewed twna-

toes, and when boiling add
rice in the proportion trf two
r

a

w

tablcspoonfuls of rice to one cup
of tomato. Cook slowly thirty

minutes. Add salt, pepper,

rwr ten or fifteen minutes in a

^f*®J*C"ling water. Drain in a
Wilder, and press out any Juice

^t remains. Add alittle chop¬
py parsley, pepper, sale, lemc«

juice or vinMSu", and three
tablespoonfuls of butter. TTie

and serve.

with asecond water sufficient to

t

o

transfer to abean pot. Place in

of fat salt pork scored on top.

Mix in acup ateaspoonful of

molasses, ahalf tea^xxxiful of
heking soda and ateaspoonful

of dry mustard and pouj. over
the beans (the above quai\tities

are for aquart of beans). Fill

the the
pot lid-and
with warm
water,
bake in a s lpouwt
oven all day. keeping watch
c

n

that the water does not dry out

until the beans are thoroughly

cooked. Place in an oven that
is not too hot about half an
hour in advance of the meal for

16

which they are desired wid^t
adding any more water. They

sliould

Creamed Cabbage

Cook with an onion, changing

when served be moist

the water often and slicins the

and
hot. Only earthen vessels
s h o u l d be useo in w h i c h t o b o i l

e n
cabbage before cooking.
done, drain, chop coanely and

and bake the beans.

reheat in cream sauce.

Creamed Carrots
1e. Cream

1Tbsp. Butter
Salt and Pepper 1Tbsp. Flour
Make acream sauce accord¬

ing to directions, otkI stir in the
boiled carrots cut in dice. Stew
m t l y fi f t e e n m i n u t e s . A d d a

little chopped parsley and serve.
Boiled Beets

Wash and cook in btriling

water from one to four hours.

Drain and plunge into cold

w a t e r. R e m o v e s k i n s , s e a s o n

Mashed Potatoes

Pare and boil the

p o t a t o e

Drain and dry them, M a s h ii n
the pot I
t^ch they were

b^led, ad g s a l t , c r e a m , o r
hot
milk in which alarge lump
of butter has beat meitea.
Beat thorou^y to make-them
white and creamy. Put into a

hot dish, smooth the top nicely,
and serve. This dish should oc

p»<par«d with e^iecial care.
Dry Bean Chowder

with butter, pepper and salt
and reheat. They may be
sliced or quartered if d^red,

until tender. Drain and turn

whole.

out the fat from two slices of
bacon (diced); add to this one

but small beets are better served
Delicious

Cream

Potatoes

Take cold baked potatoes
cut in dice and put In pen with
e n o u g h c r e a m t o c o v e r. A d d

pepper, salt and alittle butter,
uiuess the cream is very thick.
Cook until cream thickens and
s e r v e .

Scalloped Com

Hc. Butter 1Pint Fresh or
c. Flour Drained Canned

J t Ts p . S a l t C o m

iTbsp.Sugar 1cBread Crumbs
lyi cHot Milk

Heath milk in double boiler,
m i x b u t t e r a n d fl o u r t o g e t h e r
and add hot milk, stirring mean¬
while. Then add the com, salt and

sugar. Let come to boiling pemt,

turn
into abaking dish, cover top
with bread crumM and bake fif¬

Carrota and Peaa

Wash, scrape and cut carrots
in cubes, or with aFrench vege¬

table cutter into fancy shapes.
Cook till soft in boiling water or
stock, drain, add an equal
quantity of canned peas. Season
w i t h s a l t , p e p p e r, b u t t e r, a
sprinkle of sugar and reheat.
Boiled Pens

If peas are fresh picked do not
shell them until ready to cook.
Then slightly salt and sweeten
the water, having it boiling hot.
Drop the peas in slowly through
the fingers so the water will not
stop TOiling. Let them cook
uncovered so they will keep
t h e i r c o l o r a n d fl a v o r . W h e n

they are tender—twenty min¬

Boil one cupful of dry beans

u t e s s h o u l d b e s u f fi c i e n t t i m e —

into afirepnxf casserole. Fry

take them up with alittle of
the liquor in which they are
boiled, butter and pepper them

can of com. s^t and pepper, a^

enou^ canned tomatoes to

form acreamy mixture when
added to the beans. Mix all
well together, ^winkle cracker

crumbs over all and put in the
oven for twenty-five minutes.
Serve from the casserole.

IT ^«fyalaCrcme
Use the tough outer stalks and
roots, ^pe, clean, cook till
sole In boding water. Drain

pour over cream sauce and
s e r v e .

C a u l i fl o w e r

Tie up the cauliflower in

coarse tarletan and bcdl in hot

J«ter to which alittle salt has
been added. Drain and lay in

ade^ dish with flower upper-

and add alittle sweet cream,

heated. The cream may be
omitted, but Is agreat Improve¬
ment. Omit the sugar if the
peas are young.

French Fried Potatoes

Slice the potatoes lengthwise
in slices about aquarter of an

inch thick and let them remain
in cold water for an hour or

longer. Dry in acloth and fry
in hot lard. Before they become
quite done and for the purpose
of making them puff up, take
them out with askimmer and

drain, returning them ogain to
the lard and continuing the
frying until done. Sprinkle
with salt and serve hot.
New

Potatoes

1^- Heat ateacupful ti^lk

Never peel them with aknlf^
but scrub and rub and wash on

Wash clean, potatoes uniform
in size. Do not pare them if in

rolled ^fkw. p q j p c r .
salt a^ ^beaten whitei?M;

the skin. Cover with boiling
water, and cook rapidly In a
closed kettle. When tender,

the fall or early winter. Later,

s u ™ t e s k l y. Ta k e f r o n ;
thcfiie. Flavor with iemcn and
pour over the cauliflower, re¬

teen to twenty minutes.
Boiled Potatoes

alittle ring may be pared around
the potatoes before putting than
into cold water to freshen, and

toward spring they usually will
need to be pared and have the
blemishes cut away before soak¬

ing. They may be put on to
boil in cold or boiling salted

w a t e r. A t r i a l o f e a c h w i l l a l l o w

the cook to make her choice. If
cooked in cold water do not
cover the kettle. When almost

tender pour off nearly all the
water, cover tightly and steam

until done. Take off the cover

and let them stand afew mln-

utM tg dry. If necessary, pare

wfore serving, Cover them.

If boiling water is used. Pota¬

toes are particularly nice if
steamed over boiling salted
water.

ihick^ with two tablemoonegg. Boil up for afew secends

serving about half the m'vw.
use at the table.
Cut

Stewed
Aaporagua
tenda

drain off the water, sprinkle with
salt, end set on the rack of the

stove to dry. Serve very hot.

(>, make asauce of one pint of
Ik, two tablespoonfuls of
m

i

butter, and one tablespomful of
fkMjr. Vi^en it-is boiling, add
the small potatoes, or the larger

,
B^^gus in inch
loigths. Wash, drain and co^

ones, broken, heat together and

until tender. Whileitiscookina

Peel raw potatoes. Slice thin¬

rapidly in salted boiling water
make acream sauce as fo!lo»^
Melt two table^xxxifub of
butter in asaucepan over the
fire. When it bubbles shake in
one tablespoonful of flour. Mix
well and stir in one cupful of
boiling milk with salt and

pepper. Add the asparagus,

well-drained, and asmall piece
of butter. Stir carefully, and
serve very hot on pieces of
buttered toast.

s e r v e .

Scalloped Potatoes

ly Into very cold water, and let

them remain in acold place over
night. Allow plenty of water as
the

potatoes will swell. This

ding hardens the slices so
that they do not go to pieces in

Stan'

cooking. In the rnoming, pour
them Into acolander and shake

them dry. Put them in layers in
awell-buttered baking dish,
sprinkling each layer with pep¬
per, salt and afew bits of butter.

T

17

oven one or two hours, or until
d o n e . To o h o t a fi r e c a u s e s m i l k

that Is cooking to separate,

Fish

Scalloped Sweet Potatoes
14 e. Butter
1 Ts p . S a l t

When the dish is full, pour in
sweet milk to come to the top of
the potatoes. Bake in aslow

c. Boiling

Pepper

Water

Mold

S^ten one-half envelope of
Knox Sparkling Gelatine in onefourth cup cold water: dissolve
by standing in hot water. Add

3Pts. Slic^, Cold, Boiled Sweet

dissolved

Potatoes

to

three

-

beaten yolk of an ^g. Shape

M e l t the butter in the water.

flour and fry brown. Or. e^

and after sprinkling one-fourth
of this liquid over we potatoes,
put them into ahot oven. In

Garnish with slices lemon.

sure and let the top brown.
Potato

Balls

Mix mashed potatoes with the

into small thin cakes, dip In
ond crumb them and fry In

butter or boiling lard.

Always use abrush in washing
potatoes. Select smooth ones
o f me d i u m si z e . C u t o ff a l i ttl e

slice from the seed end. and put

them on the slide in ahot oven.
When half-baked turn them.

Bake from forty-five to sixty
minutes, according to the size
and variety.
Scotch Potatoes

2 c . P o t a t o e s , 2 T b3Sp.
' Ft l o u r
Sliced

I c . M i l k

Salt and Pept

o

?£te

2Tbsp. Butter

B o i l potatoes and oniots in

salted water until nearly done.

Drain, turn into baki^ pan

and pour over them acream
sauce made of two tablegxxxifuls of butter, two tablespoon¬

fuls
of flour, and one cup ul
milk, seasoned with salt and
pepper. Bake slowly about one-

haltan hour.

Saratoga Creamed Potatoes
1 0 Medium-

c.

Cream

sized Pota- Salt and pept o e s

and chill. Remove to bed of let¬
tuce leaves and cut in slices.

ten minutes sprinkle another

Baked Potatoes

Sli^d
2c. Onions,

Sprinkle the potatoes with
sale and alittle pwper. Butter
alarge, shallow disn, and spread
the potatoes in it, making a
layer not over an inch thick.

atlne

fourths cup TCiled salad dressing
and one cup left-over salmon
(tuna, crab meat or any flaked
fish may be used), and alittle
salt, paprika and two tea spoon¬
fuls vinegar. Turn into mold

when it will not Ise so nice. Be

t o

2Level Tbsp.
Butter

Put potatoes on to boil in

their skins in cold water and a
Let them cook
little salt,

salad bowl with crisp lettuce
leaves, arrange the beets In a
mound in the center and pile

of the oven that It may brown.

mayonnaise on the top. S^e

in all,} setting it on the top grate

water for an hour and boil tender

h t d f a n h o u r. T h e n b r o w n .

Saratoga Chips
Peel the potatoes carefully,

cut into very thin slices and ke^

in cold water over night, drain
off the water and rub the pota¬
toes between napkins or towels

until thorou^y dry, then throw

ahandful at atime into akettle
o

r

w i

>an of very hot lard, stirring
u> afork so that they may not

adhere to the kettle or to each

other. As soon as they become

li^t brown and crisp remove
quickly with askimmer and
Crinkle with salt as they are

aolcand Mpper. Pour in cream.

2Cupfuls of 6Small Stalks
Shredded
of Celery

LyonnoUe Potatoes

Canned

Peaches C

h

e

Cottage
e

s

e

Slice potatoes across the breadth

tniw or four one-inch pieces of

put thern in the spider. Simmer

gently *111 the butter is absoriied
ojid their edges arc adelicate
hro'*^' Sprinkle with salt,

Loper,andveryfinelychopped

JCfsiey. Mix well and serve,

potatoesmustnotbrown.

ready to use. Serve the grapes

Ml the lettuce leaves with a
French dressing made as follows:
?vlix two table^oonfuls o( olive
oil with one tablespoonful of

lemon juice or vinegar. Serve
with oatmeal wafers.

Sweet Salad

Cream some cheese and some

chopped nuts. Add alittle salt.

Remove the stones from dates
end scuff with this mixture.

Slice amellow apple and two
bananas in fine pieces; sprinkle
with lemon juice and alittle
and one tablespoonful of
sa&d dressing. Cover with
dates, cut in dices. Serve very
s

u

Canned-Pear Salad
1Pint Can of 6Scuffed
Pears
1 O ^ul
i
of
Finely <C u t
Cel

I^ch in the center, and place
from the inside stalk

which has been filled with cotMge cheese, on the side of the

dish. Ihe Cottage cheese is sea¬

led and
flavored to taste,
with aFrench or other
salad
dressing and crisp oatmeal
wafers.

Olives

2Cupfuls eff

Coarsely

Siredded
Lettuce

Cupful of

Lettuce

French or Salad Dressing

Fry a part of asmall onion mi..

in quarter-inch thick pieces, and

rate the lettuce, using the inside
leaves. Set in acold place until

cold on lettuce leaves.

Salads

Ljne asalad dl-di or aplate
with lettuce, put two halves of a

b u t t e r t i 11 agolden-brown color.

keep in an ice-cold place until
ready to use. Wash and sepa¬

Ktinto
ur agreased
over them pudding
acup of dish,
warm

_Canned-Peach Salad
1Pint Jar of Vi Cupful of

and serve.

the by making an incision
in the side. Place in abowl, and

(nbc until they break), in hot
water slightly salted. Drain.
milk seasoned with pepper .a n d
salt, and aspoonful of butter c u t
up in one of flour. Bake covered

once.

Grape Salad
Take one pound of green
grapes, skin them, and remove

Browned

Pare and cut into quarterinch squares. Lrave in cold

days. Do not peel until quite
j^dy to serve. Have afrying
pan ready with hot butter. Peel
Mix weir. Cook for ten minutes

at

Potatoes, Hashed and

taken up.

and chop potatoes very finely,
and put in pan. Sea^ with

Slice cold boiled beets and cut
the slices into strips. Line a

o f t e n m i n u t e s . A f t e r t h e fi n a l
^tinkling let the dish bake ten
m i n u t e s !■onger (forty minutes

slowly. When done set away In

the refrigerator fw two or three

Beet Salad

c r of the liquid o v e r t h e m .
Repeat twice more at Intervals

Green Pep-

S a l a d

Dressing
If'the pears are canned in
halves cut them into thin slices

and put them in the center of a

dish or on individual plates and
pile the lettuce around them, If

the pears are very soft dice in¬
stead of slice them.' Fresh late

pears may be used in the same
way. Mixthecelery. pepper and

olives with the salad dressing
and put it around the slicra

18

Serve with Southern

pears,

bowl with the lettuce leaves and

che^ balls.

put the fruit in the center. Pour
over half acupful of French
dressing made with lemon juice.
Garnish with celery filled with
cream cheese and peanut butter,
using two table^Monfub of
cream cheese to one tablespoon*
ful of peanut butter, and apinch

Tomato-Jelly Salad

2O^uls
of 2TablesooonScrainedf u l s
of
Twnato

Gelatin

1Tea^ioonful 2Tablespoonof Salt

fuls

of

ADash dPaprika Sugar

Put the tomato into asauce¬

of salt. Serve with tran crackers.

the g^cin in two tableqxenfuls
of cold water and add it to the
strained hot tomato; stir until

dissolved. Pour out on adeep
plate or mold that has been
r i n s e d w i t h c o l d w a t e r.

If very small and young, cook
string beans whole in boiled
salted water. let cool, then chill
in the ice ^est. If large, the
beans must be cue in two or tlvec

>leces each. Sprinkle alittle

inely chc^Jped or grated onitm
the b«ns and poor French
dressing over. Garnish wim
young carrots boiled and cut In
o

n

straws.

pan end boil for ten minutes; add

sugar and seasoning, and strain
through afine strainer. Soak

String Bean Salad

l e t t u c e c a r e f u l l y, l i n e a s a l a d

com wafers and Neufchatel

Cabbage Salad

Cabbage ,

Cut into shre^ the inner part

of ahard head of cabbage. Ar¬
range this cabba« foe individual

serving by packing into green

peppers,
eachofwhichhashad
sera and seams removed and
been boiled until soft. Cover

,

I

Select afine, h«vy. slg^ly

head of white l u t
slice
off the top and ^
the Interior carefully, “
thin shell. Shred the inntf^r
tion with an equal
„
crisp
celery, mix wi^
naise and seiwe in the cabbage

When firm cut into half-inch

the cabbage with adressing

cubes and put on lettuce leaves.
Serve with asalad or mayonnaise
dressing.

made of half acupful of milk,

two eggs, one tablespo^uj
of
fl o u r

bowl. Afew nut meats enoy be

Salted String Beans Made

gar. Seasen with salt and pep¬
per. Garnish with beets.

and the celery and cabbage salad

Into

Salad

butter one table^ooruul of
end two tablespoonfuls of vine¬

added. Sometimes the cabba g

c

bowl Is filled with fried oystera
served on lettuce leaves.

Soak the beans in cold water

for two hours; put into asauce¬
pan. cover with toiling water
and toil in an uncovered vessel
u n t i l t e n d e r. D r a i n , a n d d i p
into cold water. Setwe with a

French dressing flavored with
onion or garlic. Do not use salt
with these pickled beans.
Canned Spinach or SwlssChard Salad

1

Pint Can of

Spinach or

Swiss Chard
Cui^uls of

2

Catoege

I

Hard-Cooked

.Salt and Paprika

Cupfulof

Pickled

Beets
^

Dressing

Flavored

with Onion

Put the ^inach into acolan¬

der and pr^ until dry; turn it

out on aplate and caraully cut
it with asham knife; season, and
mix with hall the dressing. Line
adish with shredded cabbage,
which has been in cold water one

hour, then drained, dried and

mixed with the balance of the

drewing, With atablespoon

mold the spinach and place it
evmly on the cabbage.
Garnish with the beets cut

into strips or chopped fine. Sep¬

Green-Pepper Salad
6Green
P

MCupful of
French

d

2Cu]

Lettuce

Dressing

Flavored
with Gar¬
lic or

Onion

Wash and put the peppers into

ahoc oven; bake for ten min¬

utes; remove, plungi: e

into cold

water and remove th'.e skins and

the seeds; put in the refrigerator.

When ice cold, shred with a

sharp Imife, place on lettuce and

cover with me dressing. Sei^

Shrimp Salad

Open acan of ^uimps, rinse
in cold water, drain and dry on

acloth. Cut each shrimp into
three pieces. Chop three hardtoiled era fiite, add one-half

level tablespoonful of finely
chopped oniMi and alevel table-

spo^ of chopped parsley. Mix

with the shrimps, sprinWe with
French dressing, and set in the
ice chest. Arrange lettuce leaves
on afiat dish, make amound of

the shrimps and garnish with
spoonfuls of mayonnaise.

with crisp crackers and cheese.

Lettuce Salad

IHeadLetcuce 1
Cucumber Salad

Select fresh young cucumbers
and chill them by keying afew
hours in an ice-box, cover them

1

*^^ipped
Nuts

^^opped
Raisins

1Pkg. Cream
Oiecse

ashort time with ice and salt.

Peel, slice very thin, and add

salt, i^ptf. vinegar, and oil if
hked, iusi before serving, or pre¬

parethesaladwithequalquan¬
tities of sliced cucumbers and
white onions, and serve with anv
French dressing. It is advisable

to put alump (rf ice in the center

Separateleay“
SjlCT*-*
a
n

chill. MIX

ou^ly with Frciw
pour over lettuce.

d

be

of the salad bowl.

arate the ^g. chop the white and

^nkle it over the top. Then
ov« the t<^ of the spinach and

Fruit Salad

nib the yolk through the strainer

,I, ,oranges and bananas,

ynnkJe with paprika and salt,
^erve with crisp com-mcal waf-

apple, add strawberries, rasp¬

ers.

^ange
Salad with Celery
Cut chrec oranges into halves,

remove the see^ and carefully

gie the pulp away from the skin.

M5.1 abowl in acold place
until ready to use. Wash the

Ta k e

half dozen each, cut into small
pie«», one can shredded pine¬

If well chilled.

berries, peaches or pears, each

in their season. Strain the Juice

and add one-half box of dis¬
solved gelatine. Sweeten to
taste and pour over the fruit.

Thin

oran^«. ^rve on let*

When hard put grated cocoanut

over. Serve with whippy or
ice cream.

sour
cut

^lygoodwithgame.

19

Pineapple and Apple Salad

ICan

rawaian

1Head

Lettuce

Pineapple Lb. Cottage
Cheese !

4Apples

H C u p B o i l e d Small quantity
Diessing
Paprika
.and
HPt. Whipped
Cream
Chopped
Chives

Dice pineapples and apples,
and mix ligntly with boiled

dressing to which has been added
the whipped cream. Surround

with cayenne pepper, pour on a

mayonnaise or mustara dressing
ing 30 minutes in avery cold
place.

Potato Salad
P e e l e i eht potatoes that have
b e e n b o i led in their skins and

allowed to cool. Slice the pota¬
toes into abowl and add to them

a^opp^
onion which has been
scalded after it was minced.
Season the potato and onion

with heart lettuce and cottage

with salt and pepper to taste.

cheese balls, to which paprika

Pour upon them five tablespoon¬
fuls of oil and two of vinegar.

added.

Toss up well and let them stand

and chopp^ chives have been

an hour before serving.

ADelicious Fruit Salad

Broiled fresh salmon. Free

one cup of English walnut ker¬

from skin, fat and no bone and
flake. Mix with celery, capers

head of lettuce; maycnnaiM

Iwt good.

nels, one bundi of celery, one

dressing. 'Ihis salad must be
prepar^ by the housekeepw
herself, as it is such adainty dish

■that ahireling would be ape to

slight it and make afailure of
what might otherwise be atmp-

tation to the most fastidious
gourmet. The only tedious part

and mayonnaise. Not digestible,
Bean

Lima beans boiled, drained
and cooM, chopped o n i o n a n d
minced parsley. Ma y o n n a i s e .
Lettuce

Serve tender lettuce leaves.
Garnish with rings of green pep¬

of the operation is skinnmg the

persandservewimsaladdressing.

tuce leaves: cut the cel^ mto
inch lengths and mix with fruits

Sour apples, peeled and sliced.
English walnuts, and celery cut

naise and set in ice until jurt
before it is served, when heap in

Cottage Cheese
Make soft cottage cheese into
balls the size of abird's egg.

grapes. Line the dish with let¬
and nuts. Mix in the mayon¬

lettuce-lined glass dishes.
Bird’s Nest ,

,

^

Take the yolks of hard Miled
eggs and rub to apaste wim an

equal quantity of NeufehateJ

^cese. Season with salt and
paprika and make into egg

shaped balls. Make amwnd
of the shnrfded whites and lay
the egg balls upon it, necrang

Waldorf

fine, l^yonnaise.

round slice of pineapple. Cover
with layer of cream ^cese, then
another slice of pineapple. Add
whipped cream to mayonnaise
and put aheaping teaspoonful
on each slice of pineapple.

yegctable Salad
1Carrote
1Pine String
Beans

1Onion

1Head Celery 1Turnip

3 Yo u n g B e e t s
Cut the beans in inch lengths
and cook in salted boiling water.

^il the be^ and carrot and cut

in dice. Slice the e«lon in small

nieces and break the celery into

&ts. Sprinkle with salt, dust

lx add^

to French

dressing as

desired
Catsup
Mix in the order raven, addins

the oil slowly end beating all

finally with aDover beater.
This dressing may be made in
large quantities and kwt in a
arates beat it together again.
Romaine

or

Endive

aFrench dressing made with

lemon juice instead vine^.

Serve cheese and crackers with
the salad.
Baked

Apples

Ciiinamon

Ap^e Sauce

Brown sugar
Bailing water

Quarter, core and pam apples,

cut in thin slices, put in baking
d i s h w i t h a l t e r n a t i n g l a ye r s

ing
of
brown sugar and sprinldl
cinnamonr Add boiling water
to cover bottom of dish. Bake
in hot oven from 1to 2hours.
Applil e s s h o u l d b e r e d u c e d t o
pulp.

1TabIe^3oonful of Cornstarch

ICupful cf Water

Drain, marinate with lemon

juice, alternate with hard boiled
egg quarters on abed of lettuce
leaves. French dressing.

naise,

Rice Salad

Salad_Dre»ing 1c. Diced Tart
2c. Cold Rice
1c. Diced

with

Lemon Dressing
With romaine or endive serve

■; Cupful <rf Honey

Sardine

and dice of cold boiled beets.
S^e on lettuce with mayon¬

Pineapple Salad

Onion, etc, may

3*1^^.Oil

Worcestershire
Sauce

onion. French dressing.

ber dice and alittle chopped

of head lettuce and serve mayon¬

Arrange lettuce hearts on
salad plate. Place on lettuce a

C h m ' f fi c .

Honey Sauce
1Tablespoonful of Butter

C a u l i fl o w e r a n d B e e t
C o o k e d c a u l i fl o w e r fl o w e r e t s

naise dressing in adish apart.

1

Arrange carefully with cucum¬

them with black pgjper. sur¬

round the dish with heart leaves

Sauces
French Dressing
)ri T^. Salt Hard Boiled

gUSs jar in the ice box. If it sep¬

Salmon

One cup of Malaga grapes,
three bananas, three oranges,

Salad Dressings and

mix well, and serve after stand¬

^ples

Few Chopped

Nut
Celery
Celery and Nut

Meats

Celery and pecans or English

walnuts coarsely cut. Mayonruiise.

Melt the butter aixl blend
with the cornstarch. Add the
honey and water; cook until
it thickens, and serve as a
hot sauce for colonial, date,

fig or cottage pudding. This
is al» excellent as asauce for
ice

cream.

Cream Elressing for Salad
1Teaspoonful !
3Eggs
Mustard
6Tsp. Cream
3Tbsp- melted Tsp. Black

Butter P e p p e r
1
1Tsp. Salt ICup
Vinegar

But all the ingredients to¬

gether, then put them into a

saucepan and stir over the fire
till it thickens like custard. Don't
let boil or it will curdle. Let it

String Bean

String the beans but do not
cut them. Boil, drain'and cool.

cool and mix with salad. Time,

French dressing and garnish

Egg Sauces
1teaspoonful
1pint cream

Serve on lettuce leaves with
with nasturtium blossoms.

Celery

Crisp, tender edery cut fine,
mixed with alittle choj
onion and mayonnaise,

! e

on lettuce.

5minutes.

3eggs s
a
l
t
White Pepper to Taste

Heat cream as hot as possible,
without burning, add me eggs'
well beaten, pepper and saltilf

20

;thick, add boiling n^lk until
thin enou^. Add to anv CTeam

t o o

sauces, oysters, shrimps,lobsters
cut in one-fourth inch cubes, or
salmcn cut in cubes, and let boil

up once, but do not add vmegar
o

r

lemon until the time of serv-

ing.
Yo l k s *

Mayonnaise
1Tbsp. Olive
Oil

4Tbsp.

from the oven, but It is belter
not to be too sweet.

Beat eggs well and poyr oil in
slowly as you beat. Add vinfr

gar.^tonstoveandyjokundl

add half ateaspoonful of salt,
one teaspomful each of vanilla

onion, abay leaf, season with
salt and pepper and stir until
boiling; strain into aiwther
saucepan; add half acupful of
ready to use. Arrange the cro¬

quettes
on ahot dish and pour
the sauce around.
S a u c e Ta r t a r e

1Tablespoon¬

1Cupful of

Mayonnaise
Dressing,

When ready to serve uw

equalpartsofmayonnaiseand

1Tabl^soon-1

vrtiipiw cream.

White Sauce for FWi

ful of Sour
Gherkins
ul

Capers or

Be sure the mayonnaise is sea¬
soned hi^y.

3Tablespoonfuls of CotiW

Sj.
and
oregherkins
serving add
hne,
and
them,

o r c a

just

Melt the fat mf

pan; remove from t^ ^
^add the salt ^

cornstarch. Stir until
smooth. Return to the W

together with the onion juicc» to

and qsnni n t o a g r a v y boat
-

Idq paprika over the surface.
HoUandaise Sauce

Yolks 2eggs.

Tbsp. lemon teaspoon
juice “
t
t
Wash butter, divide in three

pieces; put 1piece in asauc«^

with lemon juice and egg yolks,
place saueman in a
containing boiling water.
over the boiling water well into
the steam, but do not set dow

in the water. Stir eon^tly.

Add second piece of butter;

when it thickens, third piece.

Remove from fire and add salt

and cayenne. If left ovct the
hwt amoment too long it will
separate.

Baldwin, or any othw apple

that holds its fibre well in

ing, Is to be used for this dish.
Parc, core and quarter the ap¬
ples, put into an earthen pot,
sprinkle liberally with sugar,
cover with water, add an i^ ol

stick cinnamon and place in the
o....with
v e n
the roast. Thcappl«

will be aclear, golden yellow,
athin deliciously flavored s^p.
i n

if these directions arc careful y
followed, No one will care for

the “mushy" apple sauce after
eating this. More sugar may be
added when the pot is taken

frigerator for three hours. Turn

out and serve with asoft custard

made with the yolks of the eggs.

If liked the mold may be deco¬
rated with whipped cream aiKl
sliced bananas.

Boil half apound of stale
bread in apint dmilk until
smooth: then beat up with a
fork. Then add sugar to taste
the juice of alemon, atable¬
spoonful of butter and
well-beaten yolks of two

the
eggs.

Desserts

out of the oven and spread the
top of the pudding with jam
Have the whites of the eggs

Fruit

2Tb^. Cela-

2c. Boiling
Water

tine

Ic. Rneapple
Juice W

2Tbsp. C o l d
a t e r

*

3n^- Lemon IH c- Pine¬
Juice
apple
Wc:Sugar

C u b e s

when sugar has dissolved, add
gelatine soaked in cold water

five minutes: then add juice
drained from canned pineapple
and lemon juice and strain.
Vt^sen mixture begins to thicken,
add canned pineapple cut in onehalf-inch cubes. Turn into a
mold, first dipped In cold water.

^chill thonxi^y. Garnish
with pineapple cubes. Any
home-cannra fruit may be used
in place of the pineapple.
P u m t d d n. P u d d ii nn g
4 c . C o o k e d I T » .. G r o u n d

Pumpkin

Apple Sauce

m e a t s a n d t h e s t i fl l y b e a t e n
whites of three eggs. Pour into
awet mold and place in the re¬

Beat
thoroughly,
then pour
into
a

Pour water over sugar, and

Few grains cayenne.

and lemon extracts, one cupful
of mashed and sifted bananas,
half acu(^ul of chopped n u r

the mayonnaise dressing: mix.
and serve In asauce boat.

^slowly
addthehocmi^
stirring until the sai^.t™"^

(whidfwilltakealittle
t h a n when flour is used). Pour

cow slowly until it bolte, then

Bread Meringue
Juice

Olives

4Tablespoonfuls of

1^^^ul Salt

ana stir Into the hot milk;

sugar

spoctiful
of flour: add acupful ^
canned tomatoes, one chopped

cf olive oil slowly and mix welL

2CupS^ Hot Skim l^lk

With aouarter of acupful of

into astesmen; stir in cne table-

Sick,letcool,add4wblespooM

Uc. butter.

mix half acupful of cornstarch

Creole Sauce

Put one tablespoonful of fat

chK^ green peppers it is

gar

Banana and Nut Mold
Scald three cuofula of milk;

2c. Milk

Girder
H"T». Grated

Nutmeg

2

1CT
t
1Tsp.

1Teaspoonful
Cinnamon

Butter

After cooking the pumpkin,

drain it in acolander for one
htxir, then mash it through the
colander; add the milk, the well-

beaten eggs, sugar and spice;
mix well; pour into abaking
di^ brushed with butter and

vdi»uand bake
.1p
udding
until brown Tate

beaten very stiff, pile on top^

the jam and then return the
pi^ding to the oven for afew

minutes so as to brown the me¬
ringue lightly.

Honey Rice Pudding

c. Rice

HTsp. Salt
1Tbsp, Grated

3e. Milk

5Tbsp.

Lemon or

Strained

Orange

Honey

Peel

Wash rice, put in adeep

greased baking dish, add scalded
milk, honey and salt, and lemon
o r orange peel. Mix well and
bake in anwderate oven until

pudding is thick and creamy.
Stir pudding several times dur¬
ing Wst part of the baking.
Cherry Batter Pudding

Take half acupful of TCWto -!

flour
half atcaspoon/ul of Ukl i o u r, n a * ‘ . I f - c u p f u l o f s u g a r
ingf»wdcr.
and

to make athin

better

over

one

baitet- 7°^nned cherries, put
cupful pudding dish and

intoa^^^rs.
Serve
with
steam u s i n g
the
fruit
®®^hick«i«f'*'‘^®®tnstarch;
Cocoa Pudding

Put one quart of milk into
a
t o o

,,ui.>hoiler and Ictit come

sprinkle the top with the

put five tablespoaifuls of
®®r;,tarch into abowl and mix

oven for one hour.- Serve while

^nooth paste; add this to the

cinnamcn. Bake in astow
w a r m .

21

inilk, stirring icall the time; add
half acupfulof sugar mixed with
four tablespoonfuls of cocoa and

l e t i t c o o k f o r a b o u t fi v e m i n ¬
utes. Rinse amold with cold

water, pow in the cocoa mixture
and put it aside to set; when
firm, turn out and serve cold

with red currant jelly syrup and
whipped cream. By using sweet
>

choralotc instead o( cocoa, the
sugar may be omitted. Fruit
may be used in place of the
whipped cream If cksired.
Mince Pie (Meatless)

Cook half acupful of rice in

water until soft; drain; add to

the rice half acupful of seeded
half acupful of honey, two table¬
spoonfuls of chopped o r a n g e , a

'raisins, half acupful of currants,

little
lemon peel, one table¬
spoonful of butter and half

ateaspocsiful of mixed spice;
mix well. Line apie pan with
p u t r y ar>d fill with the mixture.

^ver with atop paste and press
the edges tc^tho-. Brush over
with white of egg, then dust with
sugar and bake.

cup water, one table^Monful
butter. Cook over boiling water

the molasses and the oatmeal.

Rice and Molasses Pudding

apples are soft. Serve with

until it thickens.

1Quart Milk

Tsp.Salt
Te a ^ o o n f u l

c. Rice
c. Molasses

Wash half apound of prunes

and soak them overnight. Sim¬

mer in the sanw water until ten¬

der. adding one lemon, sliced,
one stick of cinnamon arid a

^Teaspoonful Nutmeg

Wash the rice, mix the other

sugarand pour over the bananas.
Make ameringue of egg whites
a n d s u g a r, m r e a d i t o v e r t h e

2c.

Brown

Hermits
1 T;

Sugar

Ground

Tm. Soda

1c. Butter

(dissolved

2Eggs

in water)

I C . & U T
Cream

1c. Chof^ied
R a i s i n s

IHc. Flour

1Tsp. Ground J^.c.Owpped
Cinnamon
Hickoiy

Nut Meats
Mix in the order pven.

f r o m ticaspoon on greased baking
s h e e t ana
.
bake in amoderately
hot oven.

OTc teaspoonful of salt in four

of,water. Rinse the

TOlds In cold water and fill with

prune pulp.

^latter In the center,

cold with sugar and

^rn.decoratedwiththewhole
Feather Cake
Sugar
Hc. Rich
K«! Butter
Milk

^^^er^ flavor
with
.Cream K.,.*
L e m o a

SourMilk1Tip.s v o r i n g

f^wder and fll™ K- fio^, baking

the beat^

ruling: O n e i

will

rind and jul^*u*^^ (grated

o n e

teaspoon

nut Butter

4Tbsp. Com- HT».
^rch

M a r s h m a Uo

Chopped l^ts

Yo l k s 2 e g f f *
and I

Sugar

whole Egg

1Scant c.
M i l k
Scant c.
Butter
Scant c.

(beaten to¬
1

Salt

Pastry

2Salt Spoons

Flour

Nutmra

2T^. Cirmam

c

gether)

Salt Spoon

2 H e a p i n g T$ p .
Baking

n

Powder

2SimllT^.

I^t spices, sale and baking

Lemon

powder in flour. Cream butter

and sugar, add beaten rags, then

flour and milk, alternate^. Bake

in two layers. Have oven very
hot whm cake is put in. then
l o w e r fl a m e . '

Bread Pudding

w

Peare

One quart of bread crumbs,

Sraid^milk, add honey, corn¬

one quart cf milk, yolks oi fc«r

mixed together, stiruntllsrwt^

table^xxxu of caking powder,

starch, peanut bo«er aijdMit

eggs well beaten, tetter size of
an egg. cne cup of sugar, two

and cook twenty minutes

flavor. Beat the whites of the

c o v e r

in adouble boiler.

with acup of powdered
sugar, and after the pudding is

small
molds which ha« 1^
wet with cold wat«.

eggs

remove from molds,

and brown in quick oven. ,

with marshmallow paste and
clipped nuts.

Hot Water SpoMe^«

114 c. Cranu-

lated Sugar 1T«. Lemon

4 E g g s

2^Baking 4TTmo. Hot
fewder
,,, .water
Pinch of Salt
Cream «ugar^ yolks w^
Beat whites stiff, add to ouw
flour sifted well with ba Wng

t*atenyolki*^,S’-if”^ ^gar. add

Spice Cake

1Scant c.

Grourtd
Cloves

and stir well together-

IT». Bakina

Serve ice cold.

Wc. Butter 1T^»P- Soda

Yolks 3E^ 1
He.

sli^tly.

pudding ana brown

Ic. Sugar

3Tb^.Honey

nwl that has bem cooked with

acustard^onepinc of milk, two
egg yolks and rwlf acupful of.

v e s

cold; strain off the liquid, and

^blespoonful of cold prune
juice aryl dissolve in one tableJpoonful boiling juice. Mix
{norou^ly with the prune pulp.
Have ready two cupfuls of oat-

Slice into the center six berumas

oven, stirring in the crust. Serve
very cold.

two hours and ahalf in aslow

nearly done. Let stand until

the skin. Soften one rounded
teaspoonful of gelatin in one

Banana Pudding
Line adish with sponge cake.

and season with nutmeg. Make

Cornstarch
Peanut
Puling
3TW- Pea¬
2c. Milk

™lndCT fine, removing most of

cream or alemon sauce.

ingredients and pour into a
greased baking dim. Bake for

quarter of acupful of sugar when
pit the prunes. Put aside one
tor each mold and cut the r;

Bake in amoderate oven for
about half an hour, or until the

Cirmamon

Cup Cokes

Fruited Cereal Molds

ing dish in alternate layers with

der. then sale and extract, and
lastly the hoc water.

bel^, ^sread this over the top
Caramel Pudding

1Pt. Scalded 3Tbsp. Comsurch

M i l k
1

. B u t t e r Va r u l l a
io>. Aimorxls if
desired
B. Sugar

Scald milk, brown butter and

add brown sugar. When melted,
add to milk. Add cornstarch,
vanilla atvi almonds if desired.
Put In mold. Serve with whipped
cream.

,

_

.

Strawberry Float

1cSugar 3Eggs, Whites
JPints Ripe Strawberries
Cut the strawberries into

small pieces, add the sugar, stir

^“^Soonful 2c. Cooked

Ps?i"T:rsiic;^5-

little watCT on^
egg. ■!tuxed
one-fourth with a

togetho'. and let stand an hour.

Beat the eggs with three table¬

spoons fiowdered sugar until
stiff, stir into the strawberries,
and serve at once.

22

Marshmallow Pudding
^Lb. Marsh* Hc. Chopped

with afork and bake In aslow
oven about three-fourths of an

rnallows E n g l i s h
W ^ u t s
1c. Heavy

h o u r. T h e p e a c h e s s h o u l d b e

1 T ^ . Va n i l l a

Serve either warm or cold. The
crust should be inverted after

Cream

o r W n e

C w d i r a
Cherries

Whip cream, sugar and flavor¬

ing, arid add remaining ingredi¬
ents. Mould and cmll thor¬

oughly.
Ta p i o c a P u d d i n g

Soak seven tablespooi^uls of
rapioca in csie quart of milk ovct
night; add half adoien eggs well

braten, two grated lemons, sugar
to taste’and vanilla or other fla¬

sumred according to' t h e

taste

b a c r e p u t t i n g o n it h e c r u s t .
being cut into sections, and the

pea<mes piled UF>on it. Eat with
sweet

cream.

Charlotte Russe
Lb. Pow.
2Eggs, Whites
Sugar
J Ts p . ,A l m o n d
1Pt. Rich
^ s o n g e Cake,
Cream
or Lady

Fingers

S w e e t e n a n d fl a v o r t h e c r e a m

before wh^ping, add the stiff

voring. ^kc in amoderately
qui^ oven.

whites and beat all thorou^ly

Baked Apples
Pare and core medium sired

or lady fingers, and set In acool

apples. Put in baking dish and
fill centers full of granulated

sugar and crinkle top liberwly.
Alfow about «ic and a«*“

together; pour into amould lined
with thin slices of sponge cake,

place till fiJ^

Almofsd Custard

1Qt.
Milk
2c. Sugar

Extract

in hot oven until they begin to
Then turn fire down very low

and put aspoonful of any kind

Beaten

ITb^. Lemon

inches of water in pan and bake
buli^le up well but not break up.

6 Em, Well

Pounded
M i x t h e s e i nigredients

together
and bring to a boil, takefrom the

fire and stir till lukewarm; put

cious with whiMjea cream.

desired, cover with the whites of

Peach Macaroon Pudding
Peaches
1Level Tbsp.
yi Lb. MacaCornstarch

just before serviM.

r o o n s

LES8
c. Milk

Sugar to
Sweeten

y^ Pt. Cream

lice fresh peaces into adeep

When the cake is cool have

ready one-half pint sweet
--

cr^am

whipped to astiff froth, sweeten
and flavor to taste, spread over
the cake and serve while fresh

The cream will froth easier If
made cold by setting on ice be¬
fore whipping.

Indian Pudding

2Qts. Milk 1Tea<up
Mc- ComSugar or
1c. Suet or 1Tsp. Salt

yi c. Butter 1Ere

Ginger to Taste

Take out one cup of cold milk
andputtherestontoboil;when
boiling stir mthe meal, then l«

itingredients,
cool; then add
all of the^«
except die ci„r^

cM miik. which is adde^fft^
thepuddingMtsthoroughlyhS-

Lb. Almonds, Blanked end

of Je ly into each apple. Bake

untilapplesarealliellied. Deli¬

Whipped Cream Cake
1c. Sugar
2 Ts p . B u t t e r
2 E g n
4 T b s p . M fl k
1c. Rout
1 Ts p . C r e a m
T
^
.
S
o
d
a
tin ,
,
Ta r t a r

into cups or amould to cool. If

four or five qgs, well b«ten,

Banana
I
. M i l k
2
3Bananas

Custard

4Tb^. Sugar

1Tb^. Co^
sterch.

Heaping
When the custard is cool pour

B^ed Custard
5Eggs

1Qt. Milk
Ic. Sugar

^^e
eggs
very light, add the
sugar
alS
nutm^s^ an into
when
Txnling hot, strain and
bake.
Strawbeny Shortcake

Beatrogetheroneteacupful

sugar and one tabiespootrful butter; beat eggs very lieht

and add: sift tog^er two t«

cupfuls flew antTa heaping tea-

dish to the depth of about three
inches. On top of peaches put

it over the fruit sliced thin.

hvuke custard of egg. milk, corn¬
starch and sugar, C o o k i n
double boiler; when cool, pour
oyer macarooms and peaches,

qxnnfuls cornstarch, two eggs,
half cup of sugar, one square

roll out easily. Bake in dew tin
plates. With three pints of

into double boiler to heat, dis¬

of sugar and spread on the cake.

lavcr trf almond macaroons,

^t in refrigerator to chill. Just

before serving whip ahalf pint of
cream; put on top.

Minute Pudding

Take sweet milk, or hdf water
and milk, apinch trf salt, let boil,
stir in wheat flour until the same

thickens as com meal mush; re¬
move from the fire, and serve at
once with sweetened cream, fla-

voredwithnutmeg. Somecooks
add fresh orcannra blackberries,

raspberries or cherries.

Peach Cobbler

Fill ashallow pudding dish or
oeep earthen pie plate with ripe,
Pwled peachtt, leaving in the

P'“ to increase the flavor of the
!
water enough to

.the dish and cover the

whole with alight paste rolled
wice the thickness used for pi
’^t silts across the middIe,|Mick

t o

les.

Chocolate Whips
One pint milk, two even teaBaker's chocolate. Put the milk
solve the cornstarch in alittle of
the cold milk, and stir into the

milk when hot; cook d^t min¬
utes. Dissolvethechocolateand
sugar in two tableaxxmfuls of

boiling water and add to the mix¬
ture. Beat the eggs very light
and add to the other; cook two

minutes. Take off and whip

until cool. Half filled custard
cups and put on Ice. When
ready to serve cover with
whiF^>ed cream, sweetened and
flavored with vanilla,
This

makes sufficient for eight cups.
Fried Apples
Quarter and core apples

with¬

tparins; heat the ^ring pan

out paring

with butter in it and lay 'the

apples in the pan, skin side down,
sprinkle with alittle sugar, and,
when nearly done, turn and
brown.

spoonful of baking powder with

alittle salt, and snr in, usina
enough milk or cream to make it

strawberries mix one teacupful
The top layer of strawberries

may be covered with ameringue

made with atablespoonful of
powdered sugar and the white
of an eggCookies

Ic. Sugar
1c, Butter

1 Ts p . S o d a

2Tsp. Cream

o f Ta r t a r
3Eggs
1Tsp. Vanilla Flour to
thicken

Roll thin.

Oatmeal Macaroons

1Tsp. Baking
1c, Sugar
Powder in
2Large c.
Rolled Oats ITbsp. Flour

1Tbw. Butter 1Tm.

Almond
E xt r a c t

Beat eggs well before adding

other ingredicn^ then beat all

wril together. Drop pieces size
of walnut on well buttered tins.
Bake in rather quick o v e n .

r

23

Leave on tins aminute or so be¬

fore trying to remove them, but
not too long or they will break
in pieces.

Huckleberry Custard

Cook the berries and then rub

through afine sieve and then
place in amixing bowl
Ic. Hucklc- 1c. Milk

berry ^Ip 2Eggs
c. Sugar

Hot Clam Bisque

This is made of canned clam

broth, thickened by the addition

of atablespoonful of flour to
every two cupfuls. Season with

salt and pepper. Add half the

gj^tity
of not milk and serve.
This is often served topped with

P l a c e o n fl o u r e d b o a r d a n d r o l l

Place the cups in apan contain¬

teaspoons of sugar,

Hot Egg Chocolate

Make the chocolate accoiding

to any formula you like, but have
it strong with chocolate. Av^
good way is to mix one heaping

tablespoonful of grated chocolate
with aquarter cupful of soiling
water, stir until dissolved, fill up
with hot milk, stir in quickly a
well beaten egg and serve in a

tall narrow cup with whipped
cream on top. Or nux strong

chocolate syrup with hot milK.
add egg and whipped cr»m as

in preceding. This with the ad¬
dition of acracker or asan^
wich or vanilla wafer is nourish¬
ing enough for afull meal.
Hot Egg Coffee .

Make the c<«ee strong stir in

quickly awell beaten
cream and sugar and serve^
Sometimes the tt^

with whipped cream like me
chocolate. This is awonderful

pick-me-up for atired man or
w o m a n .

H o t To m a t o B i s q u e

This is agreat favorite,

even more popular than bouil¬
lon. One of the best ways of

making it is to cook acan of

tomatoes until reduced about half
and then rub through afine
sieve.
Melt atablespoonful of
letter, blend with atablcmoOTful of com starch and add four

cupfuls boiling milk. Let this
cook until it is thick, then add
three tablespoonfuls of butler

and the strained tomatoes and a
pinch of bicarbonate of soda

(cooking soda). Reheat and
^ve immediately with salt

crackers or oysterettes.
'
_HotGrapePunch

This is very refreshing. Add
to aglass or cup of hot milk two
teblespoonfuls of grape juice, or

more if liked, two tcaspoMMUIs
of sugar and awell beeten eggc-^e with agrate of nutmeg

sprinkledonthetop.

and add to the mixture. Add

out ii inch thick. Cut into
strips four inches long and one

three-quarters of aglass of milk.
Add the yolk of an egg that has

berries for agarnish.

Tartar with one cupful of flour

Egg Nog

For each Individual about

Beat with aDover cog beater
to thoroughly mix and then pour

oven until firm in the cent^.
Serve with aspoonful of marsh¬
mallow whip end some whole

the mixture. Sift the Cream of

t h e r e m a i n d e r o f t h e fl o u r. I f
m o r e fl o u r i s n e e d e d , a d d .

be served with it.

n a m o n ,

ing hot water and bake in aslow

then two well-beaten eggs. Add
the baking soda dissolved in
i n t o
water; then sift the

whipped cream. Crackers may

Isp Cin¬

into well-greased custard cups.

Cream the butter and su^
together. Add the milk slowy;

been well beaten, with two level
Stir this

into the milk and then add the
white of the egg which has been

b^ten stiff, bprinkle the

top

with alittle grated nutmeg.
Milk Shake

To aglass of milk add choco¬
late or miit syrup aceordi^ to
the taste and asmall serving of
ice cream. If aparticular color
is desired when usirw awlorlew

indh wide. Brush the top with

wdl beaten egg and then

^rinkle
with dropped nuts,
rake in hot oven twdve to fifteen
minutes.

English Walnut Candy
1Tbsp. Butter

2c. Brown

1c. broken

Sugar

Engll^ Wal¬

ic. Milk

n u t s

Boil with sugar and butter
until alittle dropped in water
forms aball. Remove from
fi r e a n d b ^ t u n t i l t h e m i x t u r e

syrup, add atouch of the 'paste
made from atablet of the hairnless vegetable dyes u^ for

b^ns to thicken. Then add the
nut meats and potir into abut¬
tered pan. Cut in squares.

ou^iy in adeep glass or regular
shaker and serve at once. (A
regular deep shaker is made of

2c. Sugar

tinting cake icings. Shake trw-

metal with astrainer and ati^t
c o v e r-at the top. in which dnnks
m

3V be thorou^ly shaken back

a

dforth and thus completely

a n '

mixed)

Milk

Punch

Sweeten milk with sugw;

Praline Creams
.Cream
o f T ia r t a r
2c. Milk
2c. Pecan
1c. Maple
Meats
Syrup

Measure and mix the first four

ingredients. Heat to the boiling
point, stirring until the sugar is

dissolved. Boiltosoftballstage
remove from beat, add nuts and

flavor with fruit Juice or vanii a

cool by placing the vessel in a

add the beaten white of megg
for each glass. Mix well before

ateaspoon on paraffine paper «

and adash of nutmeg and hnaUy
serving.

EotCuntil
coldwater.
creamy When
and drop
cool
from

pour into abuttered pen and
cut into squares.

Fruit Juice Drinto

Grape Paste

Most pleasing summer drinks

can be made at home from any of

the many bottled fruit juic« that
arc now available, Lirne,

Loganberry, Pineapple, Appl.«
etc. These may be serv^ di¬
luted with cold water or shav^
ice. If desired you can give it

the "fiz2" that delights the

a r children by simply adding c —
bonated water. This can be o b tained in bottles equipped with

siphons from the druggist or

Kcr.ryou
Bypressing
thesiphon
can inject
whatever

amount of "fizz" you desire into
any beverage.
Cocoa
c. Butter

2c. Sugar

c. Milk

Nut Bara
1c. Cocoa or

Jell-0 in Mcup boiling water,
^ke asyrup «1pound granu¬
lated sugar wwJ oip water by
bringing to the boil slowly and

then boiling slowly for 10 min¬
utes, being careful to prevent

burning by seeing that the sugar

dissolved before nearing the
boiling point, T a k e f r o m t h e
I S

fire and add Jell-O. one cup of

grape juice and the grated rind

of half an orange. Nut meats
may be added. Rinse apon in

cold water ondpour the mixture
into it through asieve, to adepth
of about one inch. Put in acool

place to "set." Cut in cubes and

roll in confectioner's sugar.

grated Choco¬
late

;T^. Cream 3E.
of "fartar 3c.

lour

Tsp. Soda 2Tbaj. Chop-

dissolved in 1peefNuts
Thsp. Water

Dissolve apackage of orange

Queen Pudding
Beat
of few

well tixecher the yolks

and one teacuptul o f
sugar; add <xte quart of milk and
one pint of bread cnimbs with a

piece of butter as large as an egg.

24

When baked spread with jelly,

and on this afrosting made mthe
whites of the eggs whipped to a

froth with five teaqjoonfuls of
sugar, and the grated rind of a
l e m o n f o r fl a v o r i n g . P u t i n t o
the oven and brown.

1

Spanish Cream
4 E |
Qt. MiUc

\ B o x Gelat i n e

1c.
gar
Va n i l l a t o
Flavor

Soak gelatine in the milk for
thirty minutes, heat, beat yolks
and sugar together and add to
t h e
boiling milk, stir and cook
until it thickens: take from the
fire, add the whites beaten very

turn out on individual dishes;

pour the peach syrup over arKl
around the nuggets.

and one4iali cup of sugar; pour
brown sli^tly
over
cream
in the oven.

Junket (Coffee)
M T b s p. R e n K c . Milk

2'libsp. Coffee

net,

or

Xi Junket
(liquid)
Ta b l e t
1Tbsp. Sugar
Dissolve the Junket tablet in
little cold water. Heat milk
lukewarm, add the other ingre¬
dients, mix well and pour into
a

glass cups. Cool and set on the
i c e .

Commeal Pudding with
Aprlcota

Pour three cupfuls of scalding
hot milk on cate cupful of sifted
commeal; stir in two tablespoon¬
fuls of sugar, one

powdercef^ngerand

lonful of
If atea-

spoonful of salt. Now add six

^ricots,
canned,
sliced
thin,
^ke for one
hour and
ahalf
in
amoderate oven. Garnish with

sliced apricots and serve with
sauce made from the Juice of the
apricots.

Whites of 3

Yo l k s o f 3

i r

1

T

sp.
Urated
Lemon
Boil rice twenty minutes in

1 P t .

paste of the starch with alittle

lemon juice. Bake half an
houpn moderate oven. Make a

hot. stir in the other ingre¬
dients carefully and add the

^of the baked
oing and brown slightly.

cold water and beat the egp
with the sugar. When the milk
I

S

New England Pumpkin Pie

whites, the juice of one lemon,

'Lemon

1Scant c.

salted water. IDrain. add but¬

the milk in adouble boiler and
inelt the chocolate. Make a

m o u l d t o c o o l . O r, a m e r i n g u e

be
. made
, of the beaten

Juice of I

ITbsp. Butter

t e a n d
sc^xh, asquare of
half atea^oon of vanilla. Heat

light, stirring them in thor¬
may --

c. Rice

Sugar*

Chocolate Blanc Mange

One pint of milk, two eggs,
pinch of salt, two table^oons
c o m *
sugar, two table

nielt^ chocolate last. Pour into
moulds and serve with whipped

oughly, ^vor and put in a

Lemon Rice Pudding

fully loosen from the «des and

ter. sugar, yolks of eggs, milk and

^ngue of the whites
^sugar and graced ie^’
ChocolateMarahmaU

c r e a m .

1Pt. Milk

Stew the pumokin until soft

and then press through asieve.

To aquart of pumpkin allow two
quarts of milk arKl six eggs.
Beat the eggs well and stir into

the milk, adding the sifc^

pumpkin gradually. Add alit¬
tle melceaoutcer, sweetening to
taste, apinch of salt, avery little
cinnamon and agenerous fla
ing of ginger. Pour into shells of
pie-paste and bake in aquick
v

o

r

-

c. Sugar

2 Ts p . M l t

C i n n a m o n

2Tqj. Short¬

ening
Mash the sweet
potato

through awire strainer or

tato ricer; then add the milk and

the yolks of the ^gs. the sugar,
salt, ginger and mace; beat for

o

Pudding

w

Mc. Suoai

1Tbsp. Com-

2Tb^, Baker's

^^starch

Chocolate
melted and
Polled with
the milk

Vanil aFlavori n g

Line dish with

pour custatd over

and add whicw of

t^ithonetabl«r^®8®
sugar. E)ot rile

.Powdered

marshmallows! cut-up

o v e n .

Sweet Potato Cuatarda
2c. Mashed
2Tm. Ground
Sweet
Ginger
Potato
T^. Ground
2c. Milk
Mace
2Eggs
HTm.Ground

pud-

6Eggs

Floating Island
Salt to Taste

<Qt. Milk
Sugar

hlavor to Taste

Grated Cocoa-

eggs, milk, salt

andstrainyolks£!??®“8ar;beat

Chemilk;p&^fPceaddingto
pan. and’^t on <n alarge*

constantly until s t i r r i n g

flavor
wirhTnUn^''®:"«P°ve.

pour into adis^« ?ancl
one is b«t, soren'rf w i d e

three minutes; then fold in the

the boilins “l^nioothlyovcr

whites of the eggs, which have
been beaten until dry. Brush

sugar, and add'cf^'"'^*'’ ,'*'i.‘b

beaten ‘be

w

e

l

l

-

sired. Set thi. t f
ice-water and ®

de¬

minutes. Serve in the cups In
which the custards were bak^.

and laying it ®

the

skimmer
fl o a t ,

IT». Melted Shortening
e n
Put the milk on to boil; wnc.:

Feather Pudding
Take two tablespoonfuls erf
cornstarch, rnix it to asmooth

paste withalietle cold milk, then

before
serving'''ary
2?
with two

s t i f f

boiling, add the cornstarch,

Gold Nuggets from
2c.

CannedPeechea
Milk
1 Ts p . Va n i l l a
c. Corn¬
Extract
starch
1Pt.Jar
c. Surar
Canned
Ye l l o w
Ts p . & l t
Peaches

which has been mixed with a

little cold milk. Boil for twenty
minutes; add sugar, salt and fla¬
voring. Brush ten custard cups

custard cups with butter and

fill them two-thirds full; sprin¬
kle the tops with cinnamon,

C‘*in
amoderate
efor
thirty-fiveoven
or and
forty

add to it two cupfuls erf milk and
one tablespoonful erf sumr; flavor

with the grated peel of exre

lemejn; put into adouble boiler

prepare the whkS'K ?^'
aspoonful at adropping
'vatcr.
lifting n boding
w h e n c o o W p / T . c a r e f u l l y,
Or,

on

sugar*heaonr^boons
powdered
in cups
Orange Layer

Cream half a c u p f u l o f b u t t e r,

of peaches, which have been
drained, in the center of the
cwnstarch. Cover quickly with

and boi until it becewnes thick;
remove from the fire, stir in a
cupful of canned cherries, let it
cool alittle, then pour into a
serving bowl and decorate with

one cupful of ®’Jgar and one
teaspoonful of
Add

some of the canned cherries and

1°^ ??“'■ '^‘Ch three tea^eonfulsofbakingpowder,and

place until ready for use. Care-

whipped cream.

Mix well and bake in mrec lay-

with melted shortening and
half fill them, f^t two halves

cornstarch, and set in acold

of

t w o

Useonewell-beattieggwhite.

25

knead well, roll out in long piece
one inch thick; cut into three

crs. When cool spread ora^e

the knife in aslanting position

the icing boil together one cupful

patty: now with the thumb press
the paste around the base of the
fruit, al»ue half an inch from the

strips; braid arid join together

enough to all out break the p^e

oven for from fifteen to twenty
minutes. _
Spider Bread
2 C u p f u l s o f 2 Ta b l e s p o m

icing between the layers. For

of
white com syrup and one
cupful of water unti it spins a
thrad. Pour this incothesti/Hy
buten white of one egg. the

toward the center of the tart or

^ge of the pan; press it hard

to form aring. Brush over with

egg yolk, sprinkle with sugar

and choppeo nuts. Bake in the

grated rind of two. Use when

so as to push the fruit up in a
cone in the center; wash with
water and bake. The object of

Ctrstard Pie

pressing the paste so thin artxind

Com Meal,

juice of the fruit may break

White

juice of one orange and the
cool.

1Pt.

Milk

3Eggs

3Tbsp. ^gar ALittle Salt
Flavoring to Taste

Scald the milk over hot water;

beat eggs, sugar and salt to¬
gether, and pour slowly over
line with nice pastry and nil wth

the custard. Bake in amoder¬

ately quick overt. -- If _nutmeg is
used, grate over the custard
before putting into the ovm.
Or. make acustard by mixing
one-half table^toon cornstarch

with one tablcspocn of milk, ^d

thicken the boiling milk: after

cooking, pour it over two beaten
eggs, nneffeish as above.
Beat logkthcr one tablespoon-

and half ateacu^uj of
odda teacupful of milkisprixd^
grated nutmeg over all. No top
crust.

Blueberry Pie ..
Stew the blueberriw wi*
sugar, and when don^dd a
little lemon Juice. Do not we
until cold. T^ake rich pastry for
b o t h c r u s t s .and before putting
on the upper crust,

tablespoonofflouronJ*'®

and^oc with bits of butter.
Bake In aquick oven.
Cocoanut Pie
1 P t . M i l k
1 Teacup

1Cocoanut,

Crated

Mix cocoanut with yolks of
€0g5 and sugar. Stir In the miK,
finuig the pan even full, and
bake. Beat whites of «gs to a

IJi Cupfuls of

2Well'Beaten fuls of
Baking
Eggs

around the groove formed

by the pressing of the paste, and
give arich and pretty effect.

Beat

and mix li^tly; pour into a

yolks of the ^gs and the
apple. When well mixed, add

from twenty-five to thirty

Urate the pineapple,

until creamy, add the beaten

the whites of the eggs beaten to

3Eggs

1Pt. Milk
m

o

n

Prepare the squash as for the

table and. while warm, stir into

it the well-beaten eggs, sugar and

spices. Mix thorcuBhly with
vrarm, rich milk. This makes
two small pies.

Nut Custard Pic

Beat two eggs, add one and

one-half cups 3^milk, two table-

Msowfuls of thin cream, oie-

quarter cup of sugar, apinch of

Sjt, txie tcaspoMiful of van^

and one-quarter cup of prepared
cocoanut or Engli^ walnut
meats chopped very fin^ Bake

with water, lay on atop cover

an ci^th of an Inch thick, press
the two edges of the pastry ^
eether and with asharp knife
bare off the excess of pastry iTom

the edges of the pans, holding

n

-

Com Bread
Ntol

S

a

l

t

OjpfuIFTour CupfulMilk
3Teaspoonfuls
andWater
BakingM i x e d
P o w d e r 2 Ta b l e s p o o n -

Squash
Tsp. Nut¬
meg

i

Cupful Com HTeaspoooful

1c. Sugar
1c. Sifted

1Tsp. Cinna¬

m

utes.

Squash Pie

1Tablc^soonful

Sugar B a c o n

fulsMelted

Fat

Mix morder given; beat well;

bake in awell-greasi shallow
pan in ahot oven about twenty
minutes. Left-over pieces may

be split, buttered, and browned
in

oven.

R i c e W a f fl e s

Heat one cupful of milk;
add one tablespoonful and a
half of butter and the beaten

yolk of one then add

cupful and ahalf of flour
and beat well. Now add the
o n e

biten white the egg, half

acuj^ul of cooked rice and

two teaspoonfuls of baking pow¬

slowly until the center is firm ana

der. Beat the better for two
minutes and cook on ahot,

It is abetter way to line a

well-gr«scd waffle iron. When

serve cold.

be coined slowly.

sugar, wet the ^ge of the paste

into ahot oven and bake for

with an urjder crust only.

prepared cocoanut is used, one

berries, or other fruit; heap them
high in ilie center, add powdered

shallow, wul-greased pan, put

astiff, dry froth, mix lightly^
turn into the pie pla^ Bake

soakingandallowthecustardto

currants, black currants, rasp¬

Oil

the butter and sugar together

of powdered sugar, pour over pie
aiM bake to alight brown. I f

Line small patty pans with
short crust, fill them with red

Powder

2Ttep. of
Cooking
Mix in the order given; beat
well; add the baking powder,

onesmallplneapp'l e .

and bake it partly before turning
in the custard: this will prevent

Ta r t *

ful of salt

4 Te a s p o o n -

One cupful of powdered sugar,

one-half cupful of butw, two

froth, stir in three tabfespoofw

Fruit

Milk

Pineapple Pie

plate for acustard pie with crust

neaping teacup is required.

Te a m o o n -

r u n

Cream Pie

ful of flour, the white of an egg

Sugar

1

through the paste in baking and

them the scalded milk. Take a

pie plate, at least one in<* deea

fubof

Yellow or

the b^ of the fruit, is that the

Breads, Mubins, Etc.
ARing of Nutted Bread

Sift^ together one ci^ul of

rye flwr, one cupful of white
flour, three teaspoonfuls of bak¬
ing powder, aquarter of atea-

spotWul of salt and an eighth of

ateaspoonful of mace. Mix to¬
gether one cupful and aquarter
of milk, one egg and one table-

spo^ul
of sugar and add to the
flour. Turn onto afloured board;

the wafto are done serve them
hot with maple rirup, honey,

powdered sugar or jelly.

Boston Brown Bread
(Sour Milk)

4 Ts p . o f B a k -

1Cupful of
Rye Meal
1

Ing
Powder

Cupiul
of
Molasses
1 Ts p . o f & l t

Flour
I}< T^. Soda
2Cupfuls Buttermilk

or Sour Milk

Sift together the meal, flour,

baking powder and salt; crush

soda and mix thoroughly with

the sour milk; add the molas^

26

a n d

stir into the dry ingredients;

turn into three well^ttcrcd,
empty baking powder boxes
(pound size), cover, set to cook
in asteamer at the boiling point

for thiw hours. If the steamer

Is filled with water to the height

one cupful of white flour, two
cupfub of Graham flour and one
cupful of Enalbh walnut meats

cut into small pieces. Mix well

and pour into aloi^. k e
well-greased pan. &

n & r r o w »

in

a

m o d m t e o v e n f o r o n e h o u r.

of the rack it will not need to be

mashed potatoes put two tea-

spoonfuls of salt, two table¬

Into two cupfuls of hot

Mix one cupful of com meal
with one tablespoonful of sugar;

s p o o n f u l s o f b u t t e r, o n e t e a -

table^)oonfuts of butter melted
and one cupful end ahalf

three cupfuls of rye flour and
t w o c u p f u l s o f w h i t e fl o u r

spo^ul baking soda stirred
into two a^uls of sour milk,

s u f fi c i e n t t o m a k e a s o f t

o r

roundsofbread,spreadwiththe

above paste, and spread over
them the whites of the egg
Com and Rice MufHns

Com Meal and Raisin Gems

of hot milk. Cool; add half

run thrpu^ apuree sieve. Fry
chopped very fine.

Potato Biscuits

replenished. If necessary to re¬
plenish use hot water.

one teanxnnful of salt, two

paste with the egg yolk, butter
and cayenne; for extra fine ones,

Pour two-thirds of acupful of
hot milk over one cupful of
cooked rice and work with a
fork to separate the grains; odd

half acupful of com meal to the

hot mixture, two (ablespo^uls
of bacon fat, half ateaspoonful

of salt and one tablespo^ul of
brown sugar; set aside to cool.
When the mixture is cold odd

a

cupful of seeded raisins,
one cupful of flour sifted with

dough. Roll out, cut with a

sm^ cutter, place on greased

half acupful of flour and three

four teamoonfuls baking powd e r , and one well-beaten egg.

tins, allow to stand in acool
place for one hour and bake in

Mix well and divide Jnw
hot,
Bake for

a h o t o v e n f o r fi f t e e n m i n u t e s .

beat it thoroughly: bake in
well-greased muffin pans in a
hot oven for twenty minutes.

twenty minutes in amoderate

Heat sweet cream to the boil¬

greased gem pens.
o v e n .

Spicy Pancake

Cream

To a s t

ing p^t. seuing it in boiling

s i f t a p i n c h 'c f s a l t , a l i t t l e

hoc water to i^event scorching;
alittle s^t. Let the slices
of bread be toasted by the time
tlw creaih is ready, and put them

spocnfuls baking powder.

into ade^ dish covering each
one with plenty o( cream and

With one cupful of white
cf rye flour

fl o u r a n d o n e cupful
u

grated nutmeg and two teaAdd one beaten egg, and pt^
in one cupful and anaif of skim

milk by degrees, stirring until

smooth. Fry the pancakes m
ahotpan:whennicelybrowned
spread with apple butter, roll

up and serve hot. Sprinkle
cinnamon lightly on top. Whm
baked in large size they may be
rolW and cut across like rolled
omelets.
Banana Fritters

One and one-quarter cups

flour, Itea^oon baking powd^,
^teaspoon salt. 1cup milk. 2
eggs, Itablespoon meltm butter.
5^xinanas cut in quarters. 2
tablespoons grape juice, 2cable

moons
powdered su^. Remove
die skifK from the oananas, cut
in halves lengthwise, then across.

Place in ashallow dish, pour

over the grape juice, and sprinkle

with the sugar; cover and stand
o n e h a l f h o u r,
Sift

together thoroughlys aChe
lt.

flour, baking powder and
Add the milk gradually, then the
butter, yolks of the eggs beaten

until thick, and the whites of t^

eggs beaten to astiff froth.
E^in the tenanas. dip

serve imm^ately, keying the
dish covered.

Com

flour, 2tea^Mcns baking pow¬
der, 1teaspcmsalt, ^cup mo-

las^, ^cup milk, 1egg, well

beaten. 1table^Mon melted but¬
ter. Sift together thoroughly
the com meal, flour, baking pow¬
der and salt. Add gradually t h e
milk and molasses a^ beat thoro u ^ l y, t h e n a d d t h e e g g a n d
butter. Bake.in hot buttered

gem pens 25 minutes.

Powder

Nut Meats

1T^. S^t

Fritters

Take one can of com. add one

pint of sweet milk, two eggs, o n e
good tableqxxMi flour,
t t e r
size of an egg, pqsper and salt to
taste. Beat ail together thor-

with asauce for dessert.

nicely browned, turn. S^ehot

Graham Nut Bread for Sand¬
wiches

Stir one teaspoonful of baking
soda into half acupful of molas¬

ses; add two cupfuls of sweet or

sour milk, half a c u p f u l o f
sugar, one teaspoonful of salt.

thn^Sithe

colander. Season with the pep-

butteran§l«

I"'* '®y on ahot

platter.Addthecornstarch(or
arrow-root) to milk, mix with to¬
matoes; pour it over the toast

V^glnlaSpoonBread

2c. Warm 2Eggs

. o , &
yj
Mix

of Com Sdeal

the com meal with the
water and cook, stirrina m e a n for three minutes. Remove:
add the eg« beaten with the

jan and bake for about twenty-

ou^Iy, butter well your frying
pan, and when quite hot drop

sugar and serve as an entree or

Tomatoes Pepper, Salt,

five minutes in ahot oven Let

on brown paper, sprinkle with

batter and fry in hot fat. Drain

1Pt Stewed arrowroot

Place in awdl-greased baking

2

Bake slowly. Will make one
large or two small loaves.
Com

(asdesire)
m^ ITbsp.
Comas
starch or

rmlk. ^the salt and butter.

Bread

2 c .
.Flour
4Heaping Tsp. 1c. Qiopped

Baking

Tomato Toast

Slices of Toast 1C. Milk (hot)

it come to aboil. Butter the

M u f fi n s

One cup com ni^, cup

Nut
4c. Whole
Wheat

teaspoonluls of baking powder-

atablespoonful in aplace. When

Green com can be used the same.

Anchovy Toast

a

n

.

Meal Scones

1Q^ul
of
Com Meal

1O^ul
^
Flour
I

Serve with a
p a n .

Teaspoonful

of Baking
Powder

Cupful of

Granulated
S u m r

1Cwful of
Currants or

Chopped
Raisins

2Tablespoon- IEgg

^Is of C u p f u l o f

Shortening
M i l k
Sift together the flour, com

meal and baking powder; rub

in the shortening. Add the
sugar, currants or'chopped roisIns. the beaten e gg and the milk,

Put on greased biscuit pons by
spoonfuls, B a k e i n a h o t o v e n
until agolden brown. These

Six anchovies, two hard-boiled

eggs, two ounces butcer, six
croutOTisof bread, cayenne, lemon

juice. Wash and bone the

It brown well,
spoon from the

-

diovies, and p>ound them to a

m a y be served cither hot
cold.

2 7

Potato

Fritters

2Cups Mashed ^Teaspoon
Potatoes

Sale

^Cup Flour 2Eggs

one and seven-eights cups bread

4Tby. Butler >4 Pint Milk

Melt butter ana mix with po*
tato; stir ell the ingredients to

Ether,
adding
whites
oftheeggs
It. Have
astilT
batter.
Drop

very carefully into the lard so
theMtterwillrtot break in felling.
French

To a s t

beaten egg, ar>d fry in hot fat,
Apple FriMera_
6 M e d i u m 2T;m. Baking

^wder

Cooking
Apples

H Ts p . S a l t

2
1 e .

1c. Milk

flour, one teaspoon baking pow¬
der, two teaspoons ginger. Cream

o u r

Wash, pare and core the ap¬

ples: cut into rounds aquartered
a n in^ thick. Dip into the bet-

and then fry In de^. hot fat
or oil. Crinkle with pulverized
t e r

sugar. The batter is made as

twenty minutes.

Hominy Croquettes, Cheese

flour, baking powder endanger
and add to die mixture. $read

on abuttered Inverted dripping
pan. Bake in amoderate oven.

Qit in squares before removing
f r o m t h e fi r e .

Commeal

S o u f fl e

He. Milk HT^. Salt
2Tbsp Butter 2Eag Yolks
2Tbsp. C«n2 E |

b^l

L

B e a t e n

.Whites

^

c

■t e n

Hour

G

r

o

u

n

d

3Tsp. ofBak-

Y e l l o w

1Tb5>-o^

Ts p . o f ^ t

ing Powder

Com Meal

Brown 1Tbsp. of
Sugar M e l t e d

I
1

Sea

B

u

t

U^ofMilk

t

e

then stir in the commeal and
s a l t. C o o k o v e r b o i l i n g x v a te r

the Graham flour, com

sugar, salt end butter into

abowl. Mix with it one
well-beaten egg and the milk,
Fill
with

m u f fi n

tiiu

and crinkle
chopped nuts over the top
of each. Bake in moderate oven.
The nuta may be put throu^
the meat chopper and mixed
with the batter if desired. Pea¬
nuts. almonds or walnuts may
be used instead of the pecans if
the

preferred.

Corn

114 c. Com

”Meal

1c. of Milk

2Eggs

Meal

Wafers

1Tbsp. Melted
Butter

4Tbsp. Sugar
1Tsp. of Salt

4Teaspoonfuls Baking Powder
Put the com meal and milk

into abowl; add the eggs wellbeaten, the butter. »lt and
su^r, and beat for five minutes:
add the baking powder, and mix

lightly. Einish abaking sh«t

with butter and put the wafer

dough on by spoonfuls, leaving

space
to spread. Bake in ahot
oven until the edees arc brown
end crisp.

over boiling water until tender;
t h e n add the butter, and turn
intoashallowdishtocool. When
in crumbs, then cover with

Mm brown. Serve
ite sauce to which

fat to a
with a

cheese has been added.

bake for about twenty minutes.

Com Meal Soup Stick*
114 c. White 2Eb_
ggs
Com Meal 1T^. Salt
IJj c. Butter- 1T». Baking
milker S o d a
Sour Milk 1Tbsp. of Oil

dish.

with the eggs, well-beaten; beat

occasionally. Add the myolks,

fold in the egg whites. P^ the
mixture into abuttered dish and

Serve at once from me baking
Johnnie Cake
.1c. Flour
IEgg
S^
ifted
yi c. Sugar
_
.
1c. SourMilk ITro. Baking
or Butter- Powd^

a n d 1 Ts p .
Soda sifted

1c. Commeal

meal, baking powder, brown

Wash the hominy If

water; drain, and ado the t o m a ¬
toes, salt and paprika. Let cook

sll^tly beaten egg and toll in
the crumbs again. Fry in deep

Stiff
Tsp. Paprika
Melt the butter; add the milk,

milk

r

HT^.
}i T^.

Cheese

the milk slowly end the wellbeaten eggs; mix well, and it is

^C. of Graham 2C. of StMie

1Tbsp Butter

1c. Sifted
Bread
Crumbs
Salt
1
Paprika
cold

2c. Strained
To m a t o e s

edd, but not too firm, shape, roll

graced cheese and paprika, then

P e c a n M u f fi n s

Sauce'

Hc. Hwniny

t
.Graced

for forty-five minutes, stirring

ready for the apples.

ter and bake In ahoc oven for

sugar, then the milk verv slowly,
together thoroughly the

fouows: Sift the flour, baking

powder and salt into abowl; add

milk. Just enough to make a
soft batter. Fill greased mii/fin
tins one-quarter full; on top
of this put ateaspoonful of
apple Jelly, cover with the bat¬

t h e b u t t e r, a d d m d u a l l v t h e

thin with abroad-bladed knife

Toast slices of stale bread; dip
first in sweet milk, then in well-

Sized

Fain Gingerbread
One-half cup butter, one cup
brown sugar, one-half cup milk,

Into Flour

M i x t h e c o m meal and milk

for three minutes; add the salt,

baking soda, which has been dis¬
solved with one tablespoonful of

hoc water, and oil; put into v^

hoc. well-greased bread-stick
pans. Bake In avery hot oven

until arich brown.

French Rolls

Bake about twenty-five min¬
utes in medium oven.

Com Meal and Rice Fritters
1c. Cold Soft- 1Egg

Boiled Rice 4Tm. Baking
1c.ComMeal Powder

1c. of Milk 1Tsp. of Salt

e. of Flour 2Tb^. Brown
Sugar

Put,the rice and milk into a

bowl and mix well; add the rea

of ingi^ients arid the well-

beaten
e^ If you find it too
thick, ado alittle nwe milk; it
all depends on how dry the rice

has been cooked. The baking

powder should be added last and

mixed welt. These cakes must

be thin and baked very brown on
ahot gnddle.
Amber

Com

Gems

One cupful and ahalf of
com meal, one cupful of flour,
three teaspoonfuls of baking

powder and half ateaspoonful

Mix as for lunch rolls and add

ascant pint of milk, mixing into
afirm dou^. Roll pieces ol the

dou^ into short, thick rolb,

tapering at the ends, and put
^two of mese side by side, pressing

the ends together to make the
fi n i s h e d r o i r Wa s h o v e r w i t h
milk and bake in ahoc os-en.

Ginger Bread
XTsp._ (scant)
Soda
yi c. Butter
1Tsp. Cinna¬
I

1c. Sugar

1?^ola»»ea

m

o

n

1c. Sweet Milk 11». Ginger
3 c . F l o u r H Ts p .
14 Tsp. Cloves All.ipice
pinch of Sate

Mix togechcr butter, sugar and

molasses. Dissolie soda in molasses,

Add milk, flour, eggs.

spices and salt.
Buttermilk Biscuits
1

Quart Flour IIbsp. Lard

of salt are sifted together.
Then rub in one tablespoonful
of chicken fat or butter as

Ts p . S a i t 1 Ts p . S o d a
Make asoft dough with sour
buttermilk; mould into small,

finely as possible, and <me well-

in agreased pan, bake one-half

beaten egg mixed with ajjout
seven-eighths of acupful of

1

round bells; set closely together
h o u r.

28
Cinnamon

Rolls

Ivlix some shortening, an egg

and alittle sugar into apiece m

light bread dou^; roll out to

one-fourth inch thickness, spread
with butter, and sprinkle with
sugar and cinnamon; roll tm, and

slice off with asha^ knife like

baking powder and one teaspoon¬
ful of sut; add one and aquarter
pints of milk and beat into fairly

stiff batter. Bake in aqui^
Oatmeal Wafers

1c. of Oatmeal 2Well-Beaten

Hfsp.
of Salt Eggs
1 T^lespoonful MeltrtButter

and cinnamon on each one and

and drop by spoonfuls on well-

bake.
Clam

Fritters

Rnt Clams HPint Sweet
M i l k
Flour

Salt

the finely chopped clams, raw.
Fry like other fritters.

I Ts p . S u g a r
1 H P i n t s F l o u r 1Tsp. Salt

4 Ts p . B u t t e r 1

Cup Yeast

S c a l d the milk, add the butter
and let cool. When lukewarm,

add salt, sugar, yeast and flour.

Beat w^, cover and set in a

Mix well in the order given

warm place to rise until very
light, which will be in two hours

greased baking sheets, leaving

in summer. But longer in winter.

room to spread. Smooth the
top and bake in amoderate o v e n

until light brown.

Beat the yolks and whites of eggs
separately, add them to the bat¬

ter, and stir lightly. Let rise for

fi f t e e n m i n u t e s . P u t i n a p a n

H o m i n y M u f fi n s

4Eggs to Each Pint Liquid

Beat yolks and whites the
ege separately; stir yolks, salt
and liquid together, add whites
and flour sufficient to stiffen, and

Milk

oven ten or twelve minutes.

jelly roll. Place in pans like bis¬
cuit, let rise, and when light, put

alump of butter, alittle sugar

Sally Lunn
IPint

and

1Pint Warm Butter
Milk
c. Sugar
,,
c.
Ye a s t

1c. Boiled

bake

in

amoderate

oven

forty minutes. Serve hot.
Oatmeal

Gems

Mix with one and ahalf tea¬

If the hominy is cold stir until
smooth in alittle of the warm

cupfulsoffinelygroundoatmeal,
half
ateacupful of commeal,
a
ateat e a c u p f u l o f fl o u r a. .n d

gether, stirring in the melted

Hominy 2Eggs

milk. Beat eggs and sugar to¬

spoonful of baking powder. Mix
in atablespoonful of butter,,

t w o

flour, two tea^xionfuls of baking
powder, one teaspoonful of sugar
and ahalf ateaipoonful of salt;

butter. Add milk and flour altemately, then the hominy and

table^oonfuls of sugar, o n e

tea-

eggs; with one and ahalf pints of

yeast, ^ting well for five min¬
utes. Let rise over night. In
the
laming, butter pan and
nngs.
f u l U!et rise one t o u r , a n d b a k e
one hour in ahot- o v e n .

3 c .

smooth batter and pour into hot

fill the rin;pthree-fourths

Sprinkle with sifted sugar and

M a p l e M u f fi n s

water before stirring into the

S o f t W a f fl e s

Sift together one quart of

rub in butter and add two beaten
milk. Mix the whole into a

and well-greased waffle iron.
serve hot.

Georda Hominy Spoon Bread
Hc. Com Meal c. Butter

3c- C^ked

1 Ts». Baking

Hominy P o w d e r

Grits

1 Ts p . S a l t

Cupfxds SWmmed Milk

Add the cooked hominy grits,

while they are still warm, to the
com meal. Add the skimmed

milk, butter, salt and baking

powder. Pour into ashallow
greased pan and bake brown.

Wheat
Flour

Milk

Sift together the com meal,
flour and salt. Beat the eggs and
the melted butter into the milk,

and add the liquid to the flour,

m a k i n g a t h i n b a t t e r. B a k e i n

greased cups or atin pan in ahot
o v e n .

Fried

Mush

Have it made very stiff; pla«

it in along, deep dish to cool.
When cold cut into thick slices;

dip in abeaten em, Chen in flour,
drop into akettle of hot lard and
fry like doughnuts. Oatmeal

and wheat mushes can be fried
in asimilar manner and are very
nice.

Graham

Powder

Tsp. &It

1Tbsp. Melted 1E£». Added to
Butter
MilktoMake
c
2
Cupfuls
Srnall Quantity of Butter

and Grated Maple or Brown
in
Sugar forwicn
Spreading
Fashion

Sand-

Sift together the rye flour,

white flour, baking powder and

salt.

Add the butter and

cupfuls in all. Work the dou^

until smooth, place on afloured
kneading board, divide into four

pints of graham flour, half apint
of

bake in ahot oven,
ick

Graham

Bread

ur Milk ^c. Molasses
2 Ts p . S o d a 1 Ts p . S a l t

Dissolve the soda in alittle hot

milk, add molasses, salt, and as

much graham flour as can be

stirred in with aspoon; pour in
well-greased pan. put In oven as
soon as mixed, and bake 2hours.
Fine Sour Cream Biscuits

One pint flour, one-half tea¬
spoon soda, one teaspoon salt,
one teaspoof» c r e a m t a r t a r. S i f t
ail togemer. Add one teaspoon
lard, one cup sour cream or

enough to mix soft. Cut one
in^ thick and bake 15 minutes.
Sour

Milk

M u f fi n s

Set iron muffin pans where
they will heat. Measure twothirds cup sour milk and fill

portions and. handling each pa r t
lightly, roll out quicldy and cut

the cup ^th sour cream. Beat
two e^ thoroughly, add the

each biscuit. Spread with butter
and grated maple sugar or

half cups of flour in which onehalf level teaspoon each of salt

sandwich fashion, place in a

into hot greased pans and bake
in aquick oven.

.Bake in aquick oven for
twenty minutes.
Popovera

Sift and mix cme pint of rye
flour, half apint of com meal,

into rounds—two rounds for
b r o w n s u g a r. P u t t o g e t h e r

greased pan and leave in a
warm pl®ce to rise for ten min-

Utes

1c.

Milk

Tbsp. Melted

lour

Pinch Salt

Butter

Mix together, adding egg un¬
beaten. and beat all together five
m i n u t e s w i t h D o v e r b r a t e r. F i l l

Gems

Sift together one and ahalf

of commeal, two teaspwonfub

Flour

add sufficient milk to m^e two

1tI^ Butter

3c.

2c, White

mix. Beat up the egg arid

Virginia Egg Bread

4c. Com Meal 2E
Ic.

2 c . Rye Flour
4 T sip. Baking

spoonful of salt and two tcacupfuls of milk. Put in hot tins and

milk and cream and one and one-

and soda have been sifted. Pour

R y e M u f fi n s

half apint of flour, three tae-

spoonfius of baking powder, one
tablespowiful of sugar and one
teaspcxmful of salt; work in one
tablespowiful of lard and butter,
and add two beaten eggs with

--pint of milk; beat into afirm

c n e

greased and heated gem pans

totter. Greaie muffin pans

hour in hot oven.

c a p a c i t y.

one-half full and bake one-half

and fill to two-thirds
of the>r
Bake in hot oven.

29

C O T TA G E

CHEESE

RECIPES

Suggested by the Department of Agriculture
Cream of Cottage Cheese
Soup
Make thin cottage cheese
sauce neutralizing the acid of
the cheese with baking soda.
Season by reheating with the
soup aslice of onion, asmall slice
.of me yellow part of the lemon
rind, and ablade c^ rriace or a

Variations.—Thisloafisparticularly good made with peanuts.
Substitute for the cup of chop¬
ped nuts in the rule above, 2
tablespoons of peanut butter
and cup of coarsely chopped

sauce into which the cottage

spoon of ground sage or with 1
teaspoon of mixed poultry sea¬

hot oven.

nuts, and season with Hteas-

flavors should predominate, and
the seasoning should be very
delicate. S^e croutests with

soning. Where walnuts are used
pimoitos make agood garnish.
Suggested Menu.—Cottage
cheese lo^, meshed potato,

this soup.

string beans or spinach, radish-

little nu

No one of these

es,

Suggested Supper Menu.—
Cream of cottage cheese soup,
croutens; fried potatoes and
dandelim greens; or, green com

o n t h e c w. a n d t o m a t o a n d
lettuce salad; toasted com

dressed lettuce, or green

onions, l^ley bread, jam tart,
coffee.

Cottage Cheese Loaf No. 1

1cup cooked rice (dry or flaky)

dessert.

1cup cottage cheese
cup ground peanuts

Cottage Cheese and Peanut

1tablespoon choppta cation
1tablespoon savory fat or drip¬

muffins; tea or coffee; fruit or

1cupbreadcrumbs(ormore)
Butter Soup

Make thin cottage cheese

sauce neutralizing the acid of the

cheese with baking soda. Blend

the peanut butter with the cheese

before adding the sauce, using 1

o r
tablespoon peanut butter 7l.

each cup of sauce. Season with

aslice
of onion, abit of bay leaf,
and a
pinch of powderea

heated with the milk.

sage

Suggested Menu.—Cottage
cheese soup, potato salad with
stuffed olives or sweet pickles,
com or graham gems, preserved
or fresh fruit, tea or coBee.

Cottage Cheese Nut Loaf
2cups cottage cheese
1cup Ichopped nuts (use local
nuts if possible)

1cup cold leftover cereal (any
Kind)
1cup dry bread crumbs

blespoons chopp^ cnion, or

2 t a

teaspoon onion juice

Itablespoon fat

Salt, pepper

Xteaspoon soda or more to neu¬

pings

teaspoon soda
1cup strained tomato
Mix well and form into aroll.
Bru^ over with melted buttCT
and bake In amoderate oven 25
minutes. Serve with amedium
white sauce to which may

added 2teaspoons minced

be

pi-

mentos.

Chen bouquet if desirM.

2cups cottage cheese
1cup leftover cereal

sides are weli browned over.

green or red sweet pepptf. Re¬
peat until the disn is full,

^rinkle
bread crumbs on top,
dot with butter and brown In a
Creamy With Cottage
1cup milk
1tablespoon flour

feggs
1cup cottage cheese
tea^won soda
Itablespoon butter
^teaspoon
Mteaspoon salt

Paprika
Paisley or pimentos
Make athick sauce with the

inili^ flour, butter and season¬
ings. Cook 5minutes and pour
b e e non
n e cheese,
u t r a l i z e d which
with the
Kcjually
the

soda dissolved in alittle of the
milk. When the cheese and
sauee are well blended, return
them to the lop of the double
boiler and reheat over hot water.

Beat the eggs slightly, pour
them into the warm sauce, and
mixwell. As the mixture sets in

as^t custard on the bottom and

1cup bread crumbs (dried in
oven)

4teaspoons peanut butter
Hcup chopp^ p^uts
1teaspocn onion juice

Apinch of sage
Salt, cayenne and p>aprika

Liquid, if necessary, to mix
Form into aloaf and bake in a
hot oven 20 or 25 minutes or
Or bake in a
until brown,

greased bread tin and turn out

on aplatter. The cracklinK
left from tried-out fat or partially
tried-out ground suet may be
used in place of peonut butter.
Scalloped

sWith

carefully, forming large soft
curds. The mixture is cooked
when it is of acreamy oensist-

Cottage

e e s e

6hard cooked e&gs
^cup cottage cheese
white sauce

?!*■ ingredients together 1cup

t^rou^ly
arg ^ake in abutter¬
ed pan in ahot oven till top and

^jrirtkle over it alayer of sliced

rides of the boiler, scrape it up

Cottage Cheese Loaf No. 2

tralize acid

Paltry seasening or mixedo rherbs
kitWorc^tershire sauce,

cheese has been folded and

1sweet red pepper cut in strips
Cut the eggs into quarters

Tu r n o u t o n a h o c p l a t t e r.

-and place about one-fourth of

Serve with abrown or tomato
sauce if desired.

dish. Cover this layer with

the amount in abuttered baking

ency throughout. This quantity
will serve d^i or more people.
Cottage Cheese Omelet
2eggs

teaspoon salt

3rounded tableqsoons

cottage

cheese
I tablespocn chopped pimentos
2tablespoons milk

tea^Monsoda

Beat the yolks and whites of

the eggs separately. Add to the

volks the salt, the milk and the

iheesc with which have
blended the pimentos, finally

fold in the stiffly beaten whites;

pour into ahoc f^i^ pan in

^ch has been melted about H

tables»on fat. Cook the omelet
slowly until the has set. place

in the oven afew minutes to
finish cooking and fold over in
the center. Garnish with pars¬

ley. Ocher seasoning may be
us^. such as chopped parley,
green pepper or minced ham.

30

Scrambled Eggs With
Cottage Cheese

Proportions.—For each egg.
use 1table^30cn milk, ^tea¬
spoon salt, plenty of pepper, 1
rounding table^xion cottage
cheese, pinch of baking soda, fat
to grease pan.

Method.—Mix eggs, seasmings, and Itablespoon milk for
each egg. Scramble eggs as
usual In greased pan till entirely
cooked.

Neutralize

acid

in

cheese with soda, stir liAtly into

egg. Serve Imniediatdy.

Cottage Cheese Sausage
1cup cottage cheese
1cup dry Dread c r u m b s , o r
cup cold cooked rice, and

cup bread crumbs
yi cup peanut butter, or 2table-

Baked Cowpeas and Cheese
1tablespoon butter .
1 t a b l e ^ x x s t fi n e l y c h o p p e d
c n i o n

1 t a b l e s p o o n fi n e l y c h o p p e d
sweet green pepper or celery
2cups cooked cowpeas

y^ cup
cottage cheese
t e a n x x m
desirec

soda to neutralize, if

Press the peas through asieve

c^k in amoderate oven undl

^wn. basting occasionally vrith

^tter or other fat and water.
Roast

2cups cooked cereal (rice, etc )
1cup cottage cheese
1cup dry bread crumbs

1teaspoon salt

yi teai^xxn peppg

y^ teamocn soda
1
t a b l c s p o c n fi n e l y c h o p p e d
cnion

The bread crumbs may be
made from leftover com, barley
or other quick breads.
Cook the onion in the fat until
tender but not brown. Dissolve
the soda in the milk and work
into the cheese. Mix all other
dry ingredients thoroughly w i t h
the bread crumbs. Blend p « a nut butter and onion with the

cheese, and mix with them the
b r e a d c r u m b s . F o r m i n t o fl a t

cakes, dust with bread crumbs or
commeal, end fry adelicate
brown

in

alittle

fat

in

such case it is better to form into
aloaf and bake it in the oven
about 2J minutes.

Other seasonings may be used
in place of the above.
The amount liquid will vary

in every case. The mixtwe
^ould be very stiff, since me

cheese tends to serften it during

with cottage cheese. The bwt
seasoning for this sauce is asliM
of onion added to the milk while

heating and chopped parsley
and pimentos; jicupof potatoes
and cup of sauce make a
generous serving.

Boiled new potatoes may be
served whole with this sauce.
Cheese and Potato

Croquettes

Kteaspoon pepper
Liquid, if necessary

1cu
2 t a

Blend all together very thori^y, making the mixture very
S t

1rourtding teaspoon chopped

o u

iff. Form into aroll and bake

about 25 minutes, basting from
time to time with savory fat or
..'.ii; drippings if necessary.
m e a t

Cottage Cheese,

Vegetable Dishes
and Sandwiches
Chop cold boiled potatoes fine

Dry commeal or finely ground
oatmeal may be used for stiffen¬
ing the above mixture, but in

potatoes in medium white sauce

yi teaspoon soda

Va r i a t i o n s . — To u t i l i z e l e f t ¬

with- yi cup ^bread crumbs.

Cottage Cheese
Reheat cold diced or sliced

1y% teaspoons salt

Hashed Brown Potatoes With
Cottage Cheese

over cereals, use 1cup of cooked
rice, oatmeal or commeal mush

apple or berry pie.

3pimentos (chopped fine)

ahot

frying pan.

cottage cheese; salad; tea or

Creamed Potatoes and

careful not to brown, then add
them to the peas and cheese.
Form the mixture into aroll,
plaM on abuttered dish and

Pimento and Cottage Cheese

1tablespoon milk

hashed brown potatoes with

ion and pepper or ^ery in
the butter or other fat, being

m e a t s

teaspoon thyme

the acid of the cheese may be
neutralized by adding M
spoon or more of soda for each
cup of cheese.
Suggested Supper Menu.—A
little cold meat thinly sliced;

coffee; warm^ up com muflins;

with the cheese. Cook the on¬

Serve hot or cold like meat.

Kteaspoon powdered sage

t h i s d i s h . I f d e s i r e d , h o w e v e r,

to remove the skins, and mix

^x»ns savory fat

yi cup coarsely chopped peanut

Many persons enjoy the slight

a c i d fl a v o r o f t h e c h e e s e w i t h

and season them well with salt,
pepper, and onion juice. Mix
with them enough milk to help
them brown when turned upcai a
hot frying pan lightly greased
with savory fat, and cook the

Scottage
cheese
espoons
chopped parsley

,, green pepper

Steaspoon
soda
t e a s p o o n. s a l t
>sh 01
. . ccav
ayenne

Dash of paprika
Mu these Ingredients very
thorou^ly and form into small
r o l l s . T T i en
c
imbed the rolls in

rMshed potatoes which have

been seasoned with salt and
p e p p e r, f o r m i n g a l a r g e r r o l l o f

earn. Roll the finished croquet¬
tes in egg and bread entmbs and

fry In apan containing about 1

tablespo^ hot fat or brush
wth melted fat and brown in a
hot

oven

Cottage Cheese Balls

^

^5*^whitesauce,made

potatoes slowly without stirring

till they are browned next the
p a n .

Meanwhile soften agenerous

amount of cottage cheese with

cream or milk till it will spread

easily. Mix with it any desired

SSSSS*““

1egg. beaten

seasoning such as chopped pars¬

Gradually

ley or pimentos, alittle leftover

ham or bacon, chili sauce' or

potatoes

crumbs

cheese into it.

Add m^ed potatoes, scascsi.

the cooking.
Suggested Breakfast Menu.—

piccalilli, and spread it over the

toasted white bread; coffee.

cheese and soften it; then fold
over the potatoes, like an omelet,
turn it upon ahot platter, and

Fry in kettle of deep fat until a
;olden brown. These ch®?f5

serve

tomato sauce.

Orange or grapefruit; cottage
cheese sausage; com bread or
For aheartier meal, include
creamed potatoes.

Eta
Letthetomixture
igtoes.
enough
warm stand
up the
at

once.

make mto soft balls, roll >"

bread crumbs, then in beaten

then in bread crumbs again-

ills are delicious served wic"

31

Cottage Cheese Club
Sandwich

This sandwich is made of three

good-sized slices of toasted bread
one or more being spread thickly
with cottage cheese. Lettuce or
water cress and salad dressing

are also used. The rest of the

the loaf may be rolled, 1u s t b e fore serving, in slftea b r e a d

These additiens may be blend¬
ed with the cheese, or may be
spread in alayer over it.

erumbs that have been sii
browned in the oven,

S u

lasted
Luncheon or SupMenu.—Brown bread and
cottagecheesesandiw^jcomon

rolls are specially attractive if

cob or other vegetable; milk or

shredded lettuce, or erape leaves,

Fried Bread With Cottage

cooked vegetables that have
b e e n tossed in French dressing,
' S a l a d d r e s s i n g i s frequently

served on abed of lettuce leaves,

and garnished with fresh or

o^ee; fniic ot made dessert.

fUling may be varied to suit the
table or the larder. The sand¬

wich is cut diagonally across, and
served on an individual plate
with the halves arranged in
diamond shape. It is desiroble

to toast the bread on me side

only, and to cut it immediately

after toesting, as otherwise ^e

pressure of cutting crushes out

the
cheese and spons the^pearance of the sandwich. The cut
slices may be plac^ together

again while the sandwich is

b^g filled, and the filling may

Cbe^

served with these rolls.
Sweetened rolls may be made

Spread slices of stale bread
t hJwy
i
with cottar cheese, with
which pimentos, nut meats, or
some marmalade or jelly has
been blotded. Dip in amixture
of egg and milk, and fry quick¬
ly inbutter oe exher fat.

for ahearty dessert. These;m a y
contain fresh, dried, or candied
fruits and nuts, or they may be
served with canned or

fmits as agarnish,

Variation.—^The ea and milk

^nger
is particularly delicious
served witn such acheese roll.

may be omitted andthe bread
may be fried liAtly in avery

This roll might be sprinkled with
almond or macaroon dust, or

Cottage Cheese Salad
Cottage cheese lends itself es¬

per.—Cottage cheese roll made

small amount of Mean fac

be sliced through with asharp
knife.

Va r i a t i o n s . — I n a d d i t i o n t o
the cottage cheese, these club

sandwiches may contain;

1, Tomato, lettuce, mayon¬

naise dressing.

2. Thin sliced cold ham spread
with mustard, lettuce, maycntulsc.

Sliced tort apple, nuts

lettuce, mayonnaise.

4. Sliced orange, watercress,

mayonnaise.

5. Sliced Spanish onion, pi¬

with rice and leftover salmcn,
on abed of lettuce leaves, with

serve as the main dish of the

matoes; oatmeal bread with

enough is used the salad may

mayonnaise dressing; slic^ to¬

meal. French, mayonnaise and

nuts; whey lemonade; crisp fifty-

boiled dressings all go well with

cheese salad. The cheese may
be formed into bells or slices, it

may be moulded in tiny cum,

o

r

pasUd through apastry dibe.
Va r i a t i o n s . — F o o d s t h a t c o m ¬

bine well with cottage cheese in

salads are cri^ fresh vegetables;
cooked or cartned vegetables:

7.Cucuniberorgreenpepper,

With the two last, some hi^y

pimento, lettuce, mayonnaise.

8. Sweet sandwiches may be
made with layers of cottage
cheese and marmalade, or a

paste made dried fruits. For
these the bread need not be
toasted, and the lettuce end
mayonnaise should not be used.
Use.—As the main dish of a

light luncheon or supper.
Suggested

w i
~cK:

Menu.—Oeam
cottage cheese club sandtea or coffee, dessert.

Sandwich Fillings
Cottage cheese may be used as
asandwich filling, taking the

place
of meat or egg filling. Oatmeai mham and Boston brown
“^d
lend themselves well to
cottage cheese sandwiches.
Variations.—The cheese may
combined with nuts: gratM

cheese, pin^g^jos, horseradish,
(topped or sliced olives, whole or
chopped nuts, sliced celery,
prunes softened by soaking,

freshly crushed mint lea''**honey, Jelly ^ o r marmelaoe.

with dry crumbe made from stale
cak^
SugKSted Hot Weather Sup¬

pecially well to salads. If

mento, lettuce, mayonnaise.
6. Two tiny strips of bacen,
lettuce, mayonnaise.

l e s e

per

fresh, dried, canned or preserved
fruits; nuts; olives; rice; potatoes

flavored arxl bri^t garnish, like
pimentos or green peppers,
should be used, and edery, or

cabbage should be used to add
succulence.

Menu.—Fix' ahearty lunch¬

eon Msupper: Tomato sewpj
cottaM che^ and potato salad
with

French dressing and gar¬

nish of sweet mckles and pimen¬
tos; oatmeal biscuits; cocoa or
cdTee; raisin commeal cookies.

Cottage Cheese Roll
(Uncooked)
Various loaves cr rolls can be

made by combining cottage

cheese with cold cooked rice or

with fresh b>^d crumbs, and
seasoning

olives,

with horse radish,

o n i o n J u i c e , p a r s l e y,

chopp^ celery, ^ge,

green peppers, grated
other desired s

pimmtos,
cheese, or
C h
o
ppc u b -

s e a s o n i n g .

ed nuts, finely cut celery or
ed cucumbers are pleasing a d d i tiens. Leftovers «boiled h a m .

fried baexM. cold meats, salmcm.
tuna fish, or other fish, may be

used to add variety. If desired.

fifty raisin cookies.

S^ced Cheese Pudding
2slices stale bread
2eggs

^teaspoon salt
1cup rnilk
Icup cottage cheese
Wteaspoon soda
cup sugar

cup seMed ralslrw
Mteaspoon allspice

Mtea^soon mace
^teaspoon cloves

Cut the bread into cubes and

place In agreased baking dish.
Beat the yolks ond whites of the
eggs separately. Blend with

jKiIlu the milk, salt and sugar,
and cheese, to which has b^

added the soda. Add the spice
and

chopped raisins and lastly

fold in the stiffly beaten vdtites.
Pofir this mixture over the cubes
o! bread and bake like acustard
in amoderate oven.

If desired the white of Iegg
may be beaten separately, sweet¬
ened with 1tablespoon of sugar,
and spread over the top of the

podding Just before renwOig tt

from the oven.

Com muffins or cold rice cook¬

ed dry and flaky may be sub¬

A

stituted for bread.

Sauces for Creamed and

Scalloped Dishes

Cottage cheese sauces arc use¬

ful for creaming potatoes, eggs,
toast, and leftover vegetables’
ond for scalloping these and

y '

32

ocher dishes. The cheese

m

a

Salad Combinationa

-

terially increases the protein and
lime content of the sauce,
thickens it somewhat, and, un¬
less the acid is neutralist with

baking soda, lends it asli^c
sour or acid flavor which is de-

^rable in some dishes and unde¬

Fresh dried or canned fruits

may be folded into the filling
just before serving or the top

2cups cottaTC cheese

1cup pickled beets, cut up

Mix and add salad drestig.

This makes avery pretty red
salad. Serve on crisp lettuce.
1cup chopped cabbage

sirable in others. From K^M
teaspoon of soda is necessary to

Vi cup chopp^ celery

flavor in one cup of cneese. The

Add cottage cheese salad
dressing aixl serve on lettuce

neutralize completely the acid

»da should be dissolved in a

little milk or hoc water, and

1cup

may be left on)

peeling

leaf.

blended with the cheese.

Salad Dressing

Proportions for White Sauces
With Cottage Cheese
THIN SAUCE—

cop vinegar (not too strong)

legg

sh pepper

1teaspoon salt
1teaspoon mustard
H
2teaspoons flour

cup cottage cheese

1H teaspoons melted butter

ttablespoon
butter
tablespoon flour
tea^xMnsalt

MEDIUM SAUCE—

Mix the dry ingredients

Vi tablespoon

butter

1tablespoon flour
Hteaspoon s a l t

Cool subtly and add beaten w
Put the cottage cheese thro^
asieve if necessary to fareakuD

Uoti» Using an egg beatef.
beat the cottage cheesegraduallv
mto the
untif smooth.
Lastly fold whipped cream into

Dash pepper

Vi cup cottage cheese
Va r i a t i o n s . — A d d 1 t a b l e ¬

dressed lettuce or cucumbers'

cottage cheese tart, black coffee.

and Sugar

Use in place of meat or eggs
for breakfast or supper.
berries,

or chopped nuts.
t { ^

^ly, stirring all the w^

1cup milk
1tablespoon butter
2tablespoons flour
Kteaspoon salt

Menu.—Potato
Suggested
puff with nuts, border of vege¬
tables In cream of curry sauce,
twice-baked bread or crisp rolls;

sugar, honey, jam or marmalade,

has boiled, add vinegar

THICK SAUCE—

s u g a r.

peaches, or other fresh fruits;
canned fruits, raisins, cut dates
or other dried fruits; brown

the heated milk and
sur until veiy thick. After the

Ctesh peppet
Vi cup cottage cheese

r

lightly dusted with powdered

Variations.—Add

geiher ^cream them with the
mdtcdbutttf. Add the creamed

1cun milk

o

Cottage Cheese With Cream

cup milk

1cup soft cottage cheese
icup seur cream, whlpt^

1cup milk

may
be garnished with Jelly
marmalade or with fre^ fruit

oresnng.

Suuested Menu for aSum¬

mer Breakfast.—Cottage cheese

with cream and fruit (cornflakes
Victory
if desire^: t o a s t

bread; ccflec.

For

meal, Include baked
potatoes, or acereal.

aheartier
o r
fried

Cottage Cheese Pie
1cup cottage dieese

Hcup sugar
Vi cup milk

2«« yolks, beaten

1Ublespoon melted fat

Salt

Vi teaspoon vanilla

spoon of grated American cheese

and reduce fat by half. Season
with cayenne pepper.

Cottage Cheese
Desserts

Add Itablespoon of peanut

butter, blended with cheese.

Mix alittle curry powder with

Cottage Cheese Tart
the flour used In the white sauce i\y
foundation, and add onion juicec h e e s e
if desired.
2
beaten
stiff
Add afew drops of Worcester- S heavy cream, whipp^
shire sauce and some finely 7

Mix the ingredients in the
order given. Bake the pie in one

crust. CoollcsUghtlyandcover

it with meringue made by adding
2tablespoons of sugar and H
teaspoon of vanilla to the beaten

whites of 2
slow oven

A g r.

eggs and brown it in a

Y. S t a t e C o l .

Conservation Crust

(For Two Pies)

p,mentos; thiisauM is especially
^"*tablespoons sweet milk

good for creamed potatoes.

Soften the cheese with the

Makethesaucebyanyde^red milk. Add part c^ the whipped

method, cook it thoroumly, and fl a v o r i n g ,

which

cool It slightly before adding the should^ very delicate. Fold in

cheese. Sir the saucegradually
into the cheese till weirblendai. ^

then reheat carefully, If the delicately browied pastry casM.

cheese is strongly acid it may

7

curdicthesauceTihlessthcacidis

neutralized. Avoid boiling the

Jins
or
on
the
bottom
of

'-t-

u

sauce, for this will toughen the ^
cheese
and
make
it mom difficult
to digest.
Of
canned
fruit

the rest of
7 d 'e s i 'r e d ^.
if

Scallop dishes made with

makes alarge one-crust pic

-J” aquick hoc oven so

Variations. —Cinnamon o r
nutmeg may be substituted for
lemon in the above recipe.

cottage cheese sauce should be

crumbs may brown
°core the sauce boils.

A

V i c u p c o m m e a l , c o r n fl o u r

o

r

other substitute

Vi teaspoon baking powder
3tablespoons shoreming
Vi cup wheat flour
1teaspoon salt

Cold water to mix (about cup)
Sift together the dry Ingre¬
dients; cut in the shortening
blending it thoroughly with the
dry materials. Mix with dry
materials. Mix with very cold
water to arather stiff dough.

Roll as thick as can be handled.

Line two pie tins and use the
trimmings to cross-bar the tops
if duired, This crust may he
bak^ before filling the pie. ii ft
the nature of the filling mokes
desirable.

1

How Do You Spend A
Te n D o l l a r B i l l ?

The housewife who is concientiously trying to feed her family

wisely, so as to assure them the best of health and at the

s

a

m

e

time keep down her food bill, will make milk die most important
food in her menus.

Dr. Henry C. Sherman, of Columbia University says: “In
every dollar you spend for food, use 44 cents in the purchase of
dairy products.”

The following are Dr. Sherman’s recommendations for the

correction of the average American menu:

%now Should
used

Meat and Fish

Milk end its products
Bread and cereals. .■■

Vegetables and fruit..
Sugar

Miscellaneous

35
20'
15
13<
6'
6

be

12%

44%

13%
17%
6 %

6%

Following the above suggestions ten dollars would be spent as

follows:—

Milk and Its Products

Veginables and fruit..
Bread and cereals
Meat and fish

nSsLu

a n e o u s

Sugar

K 4 0
1.70
1.30
1.20
.60
.50
.30

Eat More Milk. Both your health and
your pocketbook will note the difference

r

L

'1
M

I

4

4

Pbolo. Coort^y A&ieri»n Red Crou

GIVE

THE CHILDREN PLENTY
OF OUR MILK

Give them all they can drink; feed them liberally with
milk-cooked foods and see them grow healthy and strong.

CLARIFIED
SAFE

AND
MILK
SOLD

PA S T E U R I Z E D
PRODUCTS

O N LY

BY

DANBURY CREAMERY &HAVILAND DAIRY
TELEPHONE 1713

I

1 7 - 1 9 F O S T E R S T.

DANBURY, CONNECTICUT

A