1925 Missouri Farm Womens Cookbook

 

originally published by MFA. Electronic text by the Missouri Folklore Society, with permission. MFS extends its special thanks to Chuck Lay, Director of Communications, MFA Incorporated.

 

Editors note: I purchased the well-worn volume on Ebay, and found it provided a fascinating series of glimpses into foodways, food technologies, and norms of domestic felicity for the first quarter of the twentieth century in Missouri. Some of the distinctive dishes listed here were specialties in my own family, who clearly were connected by tradition to the women writing here.

 

As a document, a compiled cookbook must be read critically; it presents opportunities for display, and invites the novel rather than the norm. The selection is tilted disproportionately (in terms of any reasonable, practical or survivable diet) to cakes, pies and cookies. Is this because these involve greater degrees of challenge to technical skill and more opportunities for creativity? Does the selection represent a gustatory fantasy-life, what one scholar has called a mild kind of food-pornography?

 

The condition of the book did not permit us to reproduce the line-art of the advertisements, charming though it was, and significant as it might be from the perspective of popular culture studies, for establishing the context in which the texts were first experienced. The photographs inserted here do not appear in the original. There is of course no substitute for direct archival work. Scholars of womens studies will find much of interest here, including the distribution of topics: cookery, farmwork, home remedies. At the very least, perhaps websurfers looking for a particular family favorite will find it here.

 

ABD

 

 

 

We may live without poetry,

music and art;

We may live without conscience,

and live without heart;

We may live without friends,

we may live without books;

But civilized men cannot

live without cooks.

 

Preface

To all women who live to learn and would learn to live, this book is offered in the hope that it may prove of great value to the one into whose hands it may fall and also that it may prove a blessing to the man who partakes of the many good things suggested herein.

We desire to thank all kind contributors and all who have added anything to the success of our undertaking. In a few instances, the recipes were unsigned or perhaps address lacking, so that due credit could not be given.

 

 

To Our Advertisers

We hereby desire to commend our advertisers to the readers of this publication and take this opportunity to express our deep appreciation of their splendid co-operation which helped to make it possible for us to publish this Cook Book.

 

 

This Book Printed by

 

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Printing Company

St. Joseph,

Liveouri (graphic)

 

Commercial and Catalog Printers, Book Binders and Stationers. Special forms and systems including McCarthy Loose Leaf Bookkeeping System.

Write us for full information on all kinds of printing, including wedding stationery, letter heads, envelopes, etc.

 

Index

Soups.......................................9-10

Fish and Oysters..13-15

Meats...17-25

Eggs and Cheese.29-31

Breads.33-40

Sandwiches.45-46

Vegetables..49-56

Salads.61-70

Pies.75-87

Puddings and Sauces..91-97

Cakes and Icings99-119

Cookies and Doughnuts.123-128

Desserts..131-133

Frozen Dainties and Beverages...135-138

Candies141-146

Pickles.149-159

Canning and Preserving..163-168

Diet for the Sick..171-172

Table Serving..173

Soap.175

Household Hints..177-183

Home Remedies..185-186

Equivalents in Measuring189

How to Cook Husbands...190

 

 

Soups

Now good digestion wait on appetite, and health on both.Shakespeare

 

MACARONI SOUP

To a rich beef, chicken, of other soup season with salt and pepper. Take half pound macaroni, break in small pieces, boil in clear water until tender, drain. Add to soup and boil fifteen minutes. Serve.

--Mrs. W. R. Moreland, Vichy

 

CREAM OF TOMATO SOUP

Place over the fire one quart of peeled tomatoes, stew them soft with a pinch of salt, then strain it so that no seeds remain. Set it over the fire again, add one-fourth teaspoon soda dissolved in water and add one quart of hot boiled milk; season with salt and pepper, a piece of butter the size of an egg, thicken with a little flour and milk. Canned tomatoes can be used instead of fresh ones.

--Mrs. R. M. Walker, Trask

 

TOMATO BISQUE OR SOUP

To one quart of tomatoes add one pint water. Boil until soft, then strain through a colander. Put back on stove, add lump of butter size of large egg, two tablespoons sugar, salt and pepper to taste. Then add two large tablespoons flour stirred smooth as for gravy; one teaspoon soda dissolved in a little water and lastly add one pint of milk. To be eaten with crackers.

 

TOMATO SOUP

1 pint boiling water 2 tablespoons flour

1 cup canned tomatoes 2 tablespoons butter

Cook fifteen minutes, salt and pepper to taste; add two well beaten eggs and serve hot.

--Mrs. Louis Conlon, Montgomery City

 

POTATO SOUP

Four medium potatoes sliced and one onion sliced. Cover with water and cook until done, then add one quart of milk. Take two tablespoons flour and two heaping tablespoons butter; put in a pan and blend together over hot fire, then add to milk and potatoes. Cook until it thickens a little and serve at once.

 

POTATO SOUP

6 potatoes 1 level tablespoon salt

2 tablespoons shortening 3 cups milk

3 tablespoons flour Nutmeg

Cook potatoes till done and mash, adding milk. Brown flour in the shortening, add the potato water, put both together and serve hot.

--Mrs. E. Zingre, Union

 

BEAN SOUP

1 pint small soup beans pint milk,

1 quart stock salt to taste

2 onions Parsley or any seasoning preferred

Put beans on in cold water, bring to boil and boil one hour; add stock and boil quite soft. Put in onions about half hour before beans are done. Put all through colander, salt to taste; return to kettle and add milk and seasoning. Heat thoroughly and serve.

 

 

BONE STOCK

1 quart cold water 1 pound bones

All kinds of meat scraps, cooked or uncooked bones. It is better not to mix the cooked bones with the uncooked bones. Pork that has been cured a long while is not so good. Simmer very slowly all day and even all night. Strain.

 

SWEDISH FRUIT SOUP

1 handful raisins 1 handful apples

1 handful prunes 1 handful apricots, etc.

1 handful peaches 1 cup pearl tapioca cooked slowly

This is good for a change on cold evenings. Eat hot with bread and butter. Sweeten to taste.

--Mrs. Murial Johnson, Ashton

 

OYSTER STEW

1 pint oysters 3 tablespoons butter

1 quart milk 2 tablespoons salt

Put milk in stew pan and set on stove, melt butter in separate pan real hot and put oysters and heat; pour this into hot milk. Salt and pepper, serve at once.

 

VEGETABLE SOUP

2 lbs. soup meat 4 quarts cold water

1 carrot 1 potato

1 sweet potato 1 turnip

2 onions 1 heaping cup cabbage

1 pint tomatoes 1 tablespoon sugar

Dice vegetables, mix together with meat and water; add salt, pepper, celery, and soup greens to taste. Boil slowly three or four hours. If too thick, and hot water. This will serve about six persons.

 

 

Fish and Oysters

He was a bold man who first ate an oyster.Swift

 

SALMON LOAF

4 eggs 1 large can salmon

4 tablespoons butter Salt

cup cracker crumbs Pepper

Chop and mix well. Make into a loaf and allow to steam one hour. To be eaten with sauce of

cup butter Juice of lemon

1 egg yolk cup boiling water

Cook a few minutes and pour on loaf. Garnish dish with parsley.

--Mrs. Kate Moore, Bolivia

 

SALMON LOAF

1 can red salmon cup sweet cream

1 tablespoon melted butter 1 tablespoon chopped parsley

2 eggs well beaten 1 teaspoon lemon juice

Sprinkle of cayenne pepper Salt

Pepper

Bake twenty-five minutes in moderately hot oven.

 

BAKED SALMON

1 cup cream 1 pint bread crumbs

1 tablespoon butter 2 eggs

1 tablespoon flour Salt to taste

Mix cream and flour together, let boil and then add bread crumbs and one can salmon. Bake thirty minutes.

 

SALMON PATTIES

1 can salmon mashed fine Salt and Pepper to suit taste

2 eggs beaten light

Mix thoroughly, make into patties about inch thick, roll in fine cracker crumbs. Fry in equal parts of butter and lard. One cup of mashed potatoes added makes little more and equally as good.

--Mrs. John Carr, Macon

 

SCALLOPED SALMON

1 can salmon 2 eggs, well beaten

1 pint milk 2 tablespoons flour

Salt and Pepper 1 tablespoon butter

Boil milk, mix beaten eggs and flour with part of the milk until a stiff batter is made. Add to boiling milk and stir until it boils thoroughly. Take from stove, adding rounded tablespoon of butter. Place in baking dish alternate layers of salmon and this sauce, putting cracker crumbs on top. Bake in quick oven.

--Mrs. Keith A. Watkins, Humphreys

SALMON CROQUETTES

1 cups red salmon 1 teaspoon lemon juice

cup thick white sauce Few grains of pepper

Mix all together and shape into cakes, dip into beaten egg, then in cracker crumbs and fry in deep fat.

 

SCALLOPED SALMON

1 can salmon Salt

Bread crumbs Pepper

Milk Butter

Discard bones and skin. Put a later of bread crumbs in bottom of baking dish, then a later of salmon; sprinkle with salt and pepper and buts of butter. Add another layer of crumbs, then one of salmon, until disk is full, having crumbs on top. Pour over this enough milk to nearly cover and bake.

 

SALMON AND MACARONI

1 cup salmon 1 cup sweet milk

cup macaroni Flour

2 tablespoons butter Salt

Remove skin and bone from salmon and mash with fork till fine. Break macaroni in 1-inch pieces and boil in salted water until done or about twenty minutes. Make white sauce by melting butter in sauce pan, place a later of salmon, macaroni and sauce alternately until all is used and bake in a moderate over and forty-five minutes.

 

BAKEN RED SNAPPER WITH TOMATE SAUCE

5 lbs. red snapper 2 tablespoons Worchestershire sauce

1 can tomatoes Salt

lb. butter Pepper

Flour

Wash red snapper, put in salt and water for one hour. Place in pan, season with salt and pepper, then pour over it the tomatoes, adding butter and Worchestershire sauce; dust flour over all this and bake forty-five minutes. Do not turn fish over but baste frequently with the tomatoes.

--Mrs. Louis J. Berghorn, Union

 

DELICIOUS BAKED FISH

Cut the backbone out of a two or three pound fish after it is properly dressed and split the thick part of the sides flatways. Roll them in meal, then lay the pieces in a pan in which has been melted a scant amount of butter and lard or meat drippings, half and half. Before putting the pan in the over turn each piece over so the fish will be lightly spread with the fat. Bake to a crisp brown.

The backs boiled and all the bones picked out, and seasoned with salt and butter makes a delicious soup.

--Mrs. W. H. Foster, Clarence

 

BAKED FISH

Wash and dry the fish, season to taste, roll in stale bread crumbs, and lay in a pan with a half teacup of water. Put bits of butter over it, and make in a moderate over.

 

CODFISH BALLS

Put a piece of codfish into boiling water. Let stand a little while, then pour off. Put more water on and let stand on back of stove until tender. Pick codfish apart and take out bones. Take of mashed potatoes twice as much as you have fish, add salt and pepper. Mix well and make into cakes. Dip in beaten egg, then in bread or cracker crumbs. Fry brown in butter or lard.

--Mrs. S. H. Pitzer, Clarence

 

ESCALLOPED OYSTERS, FRESH OR CANNED

Put a layer of cracker crumbs in a buttered baking dish; then a layer of oysters; repeat, having the crackers come last; salt, pepper and cover with lumps of butter; then add the oyster liquid and milk until covered. Bake one-half hour in hot overn.

--Miss Lizzie Looker, Bellflower

 

OYSTER OMELET

2 cups oysters teaspoon mustard

2 cups diced celery teaspoon salt

2 eggs Dash of pepper

cup cream 1 tablespoon butter

cup vinegar

Drain, clean and par-boil the oysters, drain again; beat the eggs, add slowly the cream and vinegar, seasoning and butter. Cook in a double boiler until soft like custard. Add the drained oysters and serve.

--Mrs. Geo. Koeher, Jr., Kahoka

 

OYSTERETTES

1 cup meat Onions to taste

1 cup cold potatoes Flour

3 eggs Salt and pepper

Chop meat fine, add potatoes, eggs and seasoning, with flour enough to make into cakes. Fry brown in hot lard.

--Mrs. James Lamb

 

 

 

Meats

Man wants but little here below,

So beef, veal, mutton, pork, venison will do.

 

HOW TO CURE MEAT

For each ham, shoulder, or side of a hog that will dress 200 lbs., take

1 pint salt 1 tablespoon black pepper

pint brown sugar 1 tablespoon cayenne pepper

Mix thoroughly. Have meat cut before cooling. Then take muslin squares (I use flour sacks ripped open). Lay the muslin squares on the table with three or four layers of paper on that. Take a piece of meat, lay it on the paper, rub in all the mixture intended for it that you can and if any remains pile on top, fold the paper closely around the meat, sew the muslin securely around each piece. Be sure and hang the shoulders and hams with the shank or leg downward as the meat takes the salt better. It may be smoked this way if desired. But we never do this. It tastes more like fresh meat.

--Mrs. Mary Munnel, Mt. Vernon

 

SUGAR CURED MEAT

8 lbs. salt 2 lbs. sugar (granulated or brown)

lb. black pepper lb. saltpetre

This amount should cure 300 lbs. of meat. Rub until meat becomes quite damp. Should be left a few days and rubbed twice again, according to size of hams and shoulders. When salted well smoke either with hickory wood or a good brand of prepared smoke. We have used this receipt in our home a number of years and like it better than any we have used.

--Mrs. E. W. Barth, Clinton

 

SUGAR CURED MEATS

3 pints salt 2 level tablespoons red pepper

1 pint brown sugar

After meat is cold apply one pint of mixture to each piece. This quantity is sufficient for hog weighing 200 lbs. Wrap in heavy brown paper sack and hang each piece separately with small ends of hams and shoulders down. Let hang until ready for use.

--Mrs. W. W. Johnson, Shelyville

 

PICKLED MEAT

To pickle pork put the spare ribs, back bones or pieces of meat into a jar. Pack tightly. To every gallon of water used, add one pound of salt, half pound brown sugar and one tablespoon of black pepper. Boil all together and pour over meat while it is boiling hot. Let set for three days, then pour brine off. Boil and pour over the meat again. Be sure the brine covers the meat. Set in cool place.

Beef put up in this way will keep almost any length of time. The sugar preserves the meat and at the same time kills the taste of salt and it is almost like fresh meat.

--Mrs. Josie Jayes, Osgood

 

SAUSAGE

50 lbs. Sausage 1 teaspoon saltpeter

1. lb salt 1 cup sugar

5. ozs. pepper Sage to suit taste

Dissolve the saltpeter in hot water and mix.

--Mrs. Dave Edmondson, Arbela

 

SAUSAGE

9 lbs. meat 3 tablespoons sage

3 tablespoons salt 2 tablespoons pepper

Weigh and mix before grinding.

--Myrtle M. Clark, Kahoka

 

 

SAUSAGE

To ten pounds of sausage meat add:

3 ozs salt oz. sage

oz. black pepper 1. oz. brown sugar

oz. saltpeter

Grind, add seasoning and mix well.

--Mrs. Geo. C. Krattle, New Haven

 

PORK AND BEEF CURED SAUSAGE

At hog killing take all the lean trimmings. For three parts of pork take one part of beefsteak. Grind. For every twenty-five pounds of meat add half pound salt, three tablespoons black pepper and one heaping teaspoon saltpeter. Mix thoroughly. Stuff in suitable big casings. Those stuffed in the large casings such as can be made from the skins of leaf lard should be pressed for about twenty-four hours. Hang up and smoke with hickory wood for about two weeks, or until good and brown. Dont let freeze or mold. When cured hang in dry cool place.

--Mrs. Augusta Hoemeyer, New Haven

 

TO KEEP SAUSAGE

Fry cakes and pack in glass fruit jars, add about 2 inches of the fryings, seal tight and stand jars on lid. Leave on lids till used.

Or pack cakes in stone jar and add all the fryings, weight down and when cold if not enough grease to cover add melted lard. Tie up with cloth and paper.

Another fine way is to pack the sausage tight in a gallon crock and bake in over half day or until to watery substance remains in it. Prick with fork to test. When removed from over weight down; if not enough grease to cover, add heated lard. Slice and heat to serve.

--Mrs. L. E. Richardson, Clarence

 

A TASTY WAY OF DOING LIVER

Place in a frying pan enough beef drippings to fry either a large onion or several small ones. Cut liver in squares, flour and brown them in the frying pan. Add a little boiling water, brown gravy if you have it. Stew until tender and season to taste. Before dishing thicken the gravy.

--Mrs. A. S. Adkins, Rosendale

 

SCRAPPLE

Cook until tender, hog livers, hearts, and scraps of lean meat. Salt to taste and when tender remove the meat. Boil the liquor a little longer and thicken with corn meal until it is a thin mush. Let it cook well and add the meat, minced fine, also salt, pepper and sage to taste. Pour into pans to cool and when wanted slice and fry until brown on both sides.

--Yours, a True Farmer

 

ROAST HAM WITH BREAD CRUMB DRESSING

Pick, singe and draw without unjointing a fat hen. Cover with cold water and boil until tender. There should be half a gallon of stock when done. Skim off all the far, with one quart of this thicken with two tablespoons of flour rubber smooth in two cups of sweet milk. Let boil up once and set on back of stove. For dressing crumble twelve biscuits, two small squares of corn bread and two small slices of light bread, or according to the quantity of dressing you with to make. This is a good proportion. Moisten with the balance of stock to a medium thin batter. Add three well beaten eggs and pepper and sage to taste.

Pour in pan of sufficient size to be about 1 inches thick in pan. Bake in over about the same length of time you would corn bread. Take up by spoonfuls on deep platter. Make a next in each portion in which place half hard boiled egg, cut side up. When ready to serve pour the gravy over dressing. Cut thin slices of bacon, place on breast of fowl and bake until brown.

 

 

 

PRESSED CHICKEN

Prepare a chicken (or two) as for pot pie, either old or young. Cook tender, so that meat will fall from the bones; salt; cook in enough water that there will be about a pint when done of the gravy; remove all meat from the bones and chop fine; season with butter, pepper and sage; take the gravy and pour over a pint or more of bread crumbs and beat fine; then add chicken. Mix and season properly; then add three hard boiled eggs, if desired. Put in a square pan to mold and in a cool place. Will not keep long in warm weather.

--Nelle Pope

 

CREAMED CHICKEN

Stew a broiler size or year-old fowl till meat drops of the bones. Drain off broth, pick meat from bones and return to broth. Season with salt and pepper to taste. Rub about three tablespoons of flour smooth in half cup cream, add to chicken and cook till it thickens, stirring while it cooks. Serve with mashed potatoes.

 

SPRING CHICKEN GRAVY AND DUMPLINGS

Dress and clean chicken, cut in pieces. Salt and roll in flour; put lard in large bread pan on top of stove and when hot put chicken in, let brown on one side, then turn and brown on the other side which will take only a few minutes, sprinkle a cup or flour over chicken, now pour on enough hot water to have chicken well covered with water. Put in oven and bake. When chicken is about done make a light biscuit dough, roll out about inch thick and cut in squares, place pieces in pan on top of chicken. If water has cooked away, which is natural, pour on more hot water before putting in dumplings so that there will be plenty of gravy when dumplings are taken out.

--Mrs. Wm. Katzung, Villa Ridge

 

CHIICKEN PIE

Season chicken, cook and remove bones. Make as gravy:

3 tablespoons of butter 5 cups broth

3 tablespoons of flour 1 cup cream

Place chicken in round baking pan, pour gravy over it, set back on range. Batter:

2 cups flour sifted with 1 egg

2 teaspoons baking powder (rounded) Sweet milk

2 teaspoons lard cut into flour

Break egg into a large tumbler and finish filling (to overflowing) with milk. Beat together well with the flour and pour over chicken. Bake in hot oven about thirty minutes and serve hot. Serve in dish or in pan in which it was cooked.

--Mrs. Dale Van Fossan, Andrew County

 

CHICKEN POT PIE

One fowl cut in joints and boiled until tender; remove to a baking dish. Mix one-fourth cup of flour, halt teaspoon salt, black pepper with cold water to thicken the broth. Pour this gravy over the fowl until it is nearly covered. Sift together two cups of flour, three level teaspoons baking powder, half teaspoon salt. Use one-fourth cup of cream and enough milk to make a dough less stiff than for biscuits. Put this by spoonfuls over the fowl in the dish. Let bake thirty-five minutes.

--Mrs. W. W. Kelley, Ash Grove

 

SMOTHERED CHICKEN

Take good sized young chicken, disjoint, salt and roll in flour as for frying. Put good sized lump of butter in roaster, heat, put in chicken, add cold water to almost cover. Cover and cook in a slow oven, season with pepper, sage, parsley on a little sliced onion adds a good flavor.

As an improvement to beef hash add a few spoonfuls of thick sweet cream just before serving.

 

CHICKEN DRESSING

Cut up chicken, boil tender with enough broth to soak one quart of biscuits, one tablespoon of sage and two eggs. Salt and pepper to taste, place chicken in bread pan, cover with dressing and bake to a light brown.

--Mrs. R. G. Richardson

 

CHICKEN AND MUSHROOMS

Fry mushrooms in butter very lightly, then add a tablespoon of flour mixed with a scant cup of milk. Cook until creamy. The mushrooms and cold chicken are packed into a casserole in alternate layers and the creamy sauce poured over; set in oven until contents are heated through evenly. This makes a delicate dish for a dainty lunch or a meal for an invalid.

--Mrs. B.C. Hoffman, Canton

 

EGG NOODLES

For each egg well beaten take:

2 tablespoons cream (sweet) teaspoon baking powder

A pinch of salt Flour to make stiff dough

Roll out very thin; sprinkle with flour, then roll and cut across the roll closely. Drop in boiling broth and boil fifteen to twenty minutes.

--Mrs. Orlie Grim, Trenton

 

EGG NOODLES

1 egg teaspoon salt

cup flour teaspoon baking powder

Break egg into mixing bowl. Stir in flour sifted with baking powder and salt, adding more flour if necessary to make a batter which will not be sticky. Stir until smooth. Roll very thin on a well floured board, then roll and slice off thin strips. Place strips in boiling meat broth and boil ten minutes.

--Mrs. Clarence Terry, Osgood

--Miss Inez Peters, Osgood

 

DUMPLINGS FOR CHICKEN SOUP

3 large potatoes, mashed 1 cup sweet milk

3 tablespoons butter teaspoon salt

3 eggs beaten light Flour to make stuff batter

Mix ingredients together and make batter stiff enough to drop from the spoon into the broiling broth, cover and slowly cook for 20 minutes without raising the lid.

--Mrs. Dena Mantels, Union

 

POTATO DUMPLINGS

1 quart grated potatoes 1 level tablespoon salt

1 cup boiled mashed potatoes 1 pint flour

2 eggs beaten light

Drain water off the potatoes, then add the other ingredients. Drop with a tablespoon into a kettle of salt water. Boil twenty-five minutes, then pour browned batter over them. Serve hot.

--Mrs. F. H. Siegel, Glensted

 

DUMPLINGS

1 egg teaspoon salt

1 cup sweet milk 1 teaspoon baking powder

To this mixture add flour enough to make a stiff batter. Let simmer fifteen minutes but do not boil rapidly. Drop this mixture by spoonfuls in chicken or beef broth.

--Letitia M. Woolery, Glensted

 

RAISED DUMPLINGS

1 scant cup buttermilk teaspoon salt

1 teaspoon soda teaspoon black pepper

Add flour enough to make dough a little stiffer than for biscuit. Roll and cut in squares. Have dripping pan half full of boiling hot meat broth. Put in your dumplings and bake in hot oven.

 

 

DUMPLINES

2 cups flour, sifted teaspoon salt

1 teaspoon baking powder 1 tablespoon butter

Break one egg into a cup and fill cup with sweet milk. Mix and drop in boiling broth, cook twelve minutes.

--Mrs. Eva Nida, Osgood

--Mrs. Henry Saar, Kahoka

 

BAKED HAM

Take about three pounds of cured ham and boil until about half done. Then remove skin and put in a bake pan. Pour the following over it and baste till bake a nice brown.

Put until a cup one teaspoon of mustard, wet with four tablespoons vinegar, then add two tablespoons of sugar, fill cup with hot water.

--Mrs. John A. Lofgren, Verona

 

A NICE WAY TO SERVE HAM

Take a piece of ham weighing about two or three pounds. Put in a bake dish, cover with milk, bake till done. Sprinkle a little flour over top of ham. Potatoes may be added about half hour before serving.

--Clare Lindsey, Galt

 

MISSOURI BOILED HAM

Saw the bock bone from a small ham and place ham in your kettle with plenty of water to cover. Boil slowly until tender. Remove from water and allow ham to become cold. Remove skin and slice in thin slices. Serve with catsup or mustard.

--Mrs. Milas T. Lea, Everton

 

TO COOK A HAM

Scrape and clean the ham well, then place in a vessel of good capacity, in the bottom of which a coffee pot stand, or pie pan, bottom side up has been put. Cover will with cold water; if the ham is very salty. Boil the first water half hour and pour off, covering again with cold water, to which has been added one dozen whole cloves, one tablespoon sugar, one teaspoon pepper, one tablespoon sorghum molasses; also a wisp or small handful of timothy hay. Boil until the ham is gender, set the ham off in the same liquor over night. It will retain so much sweetness and be more juicy, remove the rind and slice very thin as needed.

--Mattie Hoofer, Leonard

 

MY VERY BEST WAY OF SERVING HAM

Cut the required number of slices of ham about 1/3 inch thick. Trim off all rind and outside edges. Into a kettle put enough potatoes peeled and cut in halves for the meal and let boil until they begin to get tender. Place the well floured slices of ham in skillet that has been previously greased. Put the potatoes with the meat, give a generous seasoning of pepper, a teaspoon of sugar and salt if the meat has not previously been cured, if it has it will be sufficiently salty. Place into the over and cook about half hour of until ham and potatoes are done, having at the time of placing in the over poured enough water from the boiling potatoes to cover all. The meat should become a rich brown. After taking up meat and potatoes the gravy is thickened a rich brown. After taking up meat and potatoes the gravy is thickened by adding a little more flour moistened with cold water. By the addition of bread and a sweet for dessert this makes a heart meal and one that will be hugely enjoyed by the family.

--Mrs. Gordon Harvey, Shelbyville

 

RIB ROAST WITH POTATOES AND APPLES

Sprinkle ribs with salt and pepper, dredge with flour, place in roasting pan; cover with potatoes and apples cut crosswise and sprinkle a little sugar in center of apples. Bake.

--Mrs. H. F. Zastrow, New Haven

 

 

PORK POT AND FRENCH DRESSING

6 slices ham 1 onion

loaf bread 1 teaspoon

1 quart milk teaspoon pepper

4 eggs

Lay three slices of ham in skillet, crumb bread, add salt and pepper, chop onion fine, beat eggs and milk. Mix all together and pour over ham. Lay remaining three slices of ham on dressing, cover and bake in oven.

--Mrs. Lida Hamilton, Galt

 

ITALYS PRIDE

Cook one-fourth pound macaroni in salt water until tender. Drain and mix with half pound cold boiled meat. Cut a medium sized onion into this and add half can of tomatoes, salt to taste and add a little cayenne pepper if desired. Bake in a covered dish half hour. Left over such as bits of boiled pork or fried sausage may be utilized in this recipe.

--Klara Munkres, Rosendale

 

RABBIT PIE

Cut the rabbit into pieces and soak in salt water for several hours. Grease a baking pan. Place the rabbit in it. Salt to taste. Sprinkle flour over the rabbit and pour hot water over it. Place in oven and let cook several hours, or until the meat is very tender. Keep covered with water. Thicken the gravy. Cover across the top of the pan with biscuit dough and bake quickly. A few pieces of pork cooked with the rabbit is fine.

--Mrs. Wm. L. Steiner, New Haven

 

MUSHROOMS AND STEAK

Pour a can of mushrooms into a frying pan and cook in their own liquor with enough to make the desired amount of gravy. After they have cooked tender, fry a thick porterhouse steak in equal parts of butter and lard. When steak is cooked, remove and pour mushrooms into pan where steak was cooked. Let cook a few minutes and add one teaspoon of flour with a little water; salt to taste. Stir until it begins to thicken, then pour over steak and serve at once.

--Mrs. Louis J. Berghorn, Union

 

BROILED STEAK

Pound a loin or porterhouse steak, salt, pepper, and place on a hot gridiron. Keep covered close, turn frequently and baste well with hot butter. Serve very hot on warm plates.

--Mrs. Jos. Muehe, Canton

 

SWISS STEAK

2 lbs. round or sirloin steak A few slices of onion

(cut 2 inches thick) green pepper chopped fine

cup flour, mixed with salt and pepper 2 cups boiling water of one

cup drippings (ham or bacon) cup water and one cup

strained tomatoes

Pound flour into meat with wooden potato masher or edge of heavy plate. Heat fat, brown meat on each side, add onion, green pepper, boiling water and tomato; cover closely, simmer two hours. This may be cooked in a casserole in the oven. Other vegetables may be added if desired.

--Mrs. Harry Ross, Elsberry

 

VEAL LOAF

Use three pounds of cold roast or boiled veal. Chop fine and mix in six rolled crackers, two eggs a lump of butter the size of an egg, season with salt and pepper. Mix all well together and make into a loaf, sprinkling the outside with cracker dust. Bake forty-five minutes. Should be eaten cold.

--Mrs. Fred Gillespie, Bolivar

 

CREAM BEEF

Two cups cold boiled beef, one cup left over potatoes, two cups cracker crumbs, one cup milk or more if needed. Mix all together. Season with celery, salt and pepper and bake twenty minutes. This makes a fine dish and is a good way to use up left overs.

--Mrs. T. M. Riley, Kahoka

 

CREAMED BEEF

One pound beef chopped as for a hamburg steak. Put it in a very hot skillet and turn it quickly with a fork until it is all seared. Add one tablespoon flour and stir until well browned. Then add one cup cream of milk and cook until thick. Salt and pepper to suite taste.

--Mrs. Wm. Mossbarger, New Cambria

 

BEEF LOAF

1/3 pork 1 cup sweet milk

2/3 beef dozen crackers rolled

2 eggs 1 tablespoon butter

Season with salt and pepper to suit taste; grind and mix pork and beef. Bake one hour. This makes a 20-cent loaf.

--Laura McNeely, Gorin

 

BEEF LOAF

3 eggs 1 onion

4 crackers Butter size of walnut

1 cup cream 2 or 3 lbs. beef

Grind beef, mix with above ingredients, shape into loaf and bake.

--Mrs. J. W. Robertson, Montgomery City

 

BEEF LOAF

3 lbs. of ground beef 1 tablespoon salt

10 tablespoons cracker crumbs 8 tablespoons milk

1 tablespoon butter 2 eggs

1 teaspoon pepper

Mold into loaf and bake one hour.

--Mrs. Lizzie Pallette Douthit, Odessa

 

BEEF ROLL

2 lbs. ground beef 1 teaspoon sugar

2 dozen crackers Salt and pepper to suite taste

Mix together and form in roll and place in roaster. Cover half over with water and bake in oven. Chicken may be used instead of beef.

--Lily Stokesberry, Osgood

 

A WAY WITH COLD BEEF

Make a biscuit dough using about half cup milk. Roll thin. Take one and a half cups cold roast or boiled beef that has been ground, spread over the dough and roll as you do cinnamon rolls. Bake until a nice brown and serve hot, with gravy.

--Mrs. S. D. Allen, Bolivar

 

CHILLI RECIPE

1 lb. beefsteak, ground 1 teaspoon permelia seed

1 lb. of chilli beans Salt to taste

Grind seeds with meat; cook beans for table, then add one cup lard in skillet, add beef and permelia seeds. Let get a golden brown, add to beans and as much chilli powder as you wish.

 

 

REAL MEXICAN CHILLI

lb. ground steak 1 pinch garlic

2 tablespoons suet teaspoon commense seed

1 pint chilli beans can tomatoes

1 onion, cut fine 1 tablespoon chilli powder

Put suet in skillet, when rendered put meat in and let sear. Add onion, garlic and salt to taste. Place commense seed in small sack and pound; then drop into the tomatoes. Let cook a short time. Then to the other ingredients add one tablespoon of chilli powder, then add the cooked beans. This is excellent.

--Mrs. R. W. Pierce, St. Clair

 

BEEF POT ROAST

Take a fleshy roast, enough salt and pepper to season. Beat the salt and pepper with enough flour to thicken broth for gravy into the beef. Have roaster on stove hot and well greased. Brown beef quickly, butter well, add enough water to cover and cook on top of stove, adding more water when necessary.

--Mrs. J. S. Hopper, Clarence

 

ROAST BEEF

A standing roast is one with ribs left in. A rolled roast is one with the ribs removed. The tip of the sirloin is considered one of the best pieces for roasting. Four to six pounds. Wipe with a clean wet cloth. Rub with salt and pepper. Sear all over by placing in a hot roaster with fat trimmings from the meat, and turning till all the surfaces are browned. Have the oven hot for the first ten or fifteen minutes to sear the surface. Reduce the heat; cook till tender. After the meat is done remove roast to a hot platter. Add one and a half punts of hot water to sediment left in the pan after the fat has been poured off. Place on the stove and scrape all the glaze from the bottom and sides of the pan. When it boils add a thickening made of two tablespoons flour stirred smooth with one cup cold water, pouring it in slowly. Boil well, add salt and pepper to taste, and pour into a hot sauce bowl.

--Mrs. M Ordnung, Andrew County

 

 

 

ONE DISH MEALS

 

TAMALE PIE

2 cups corn meal 1 lb. hamburger steak

2 teaspoons salt 2 cups tomatoes

6 cups boiling water teaspoon paprika

1 onion cup chopped green olives

1 tablespoon shortening cup raisins

1 chopped bell pepper

Make mush by stirring corn meal and a teaspoon of salt into boiling water; cook slowly thirty minutes. Brown onions in shortening, add hamburger steak and stir for five minutes; add tomatoes and other ingredients. Add two cups of boiling water, thicken this with two-thirds cup of corn mea. Line pan with mush, add filling, cover with corn meal mush, bake thirty minutes. This serves eight persons.

 

CORN CHOWDER

lb. bacon 1 can corn

1 large onion 1 pint tomatoes

1 pint thinly sliced potatoes 2 tablespoons salt

1 quart boiling water 2 tablespoons sugar

1/8 teaspoon soda 1 quart rich sweet milk

Pepper to taste

Cut bacon into cubes, fry to a golden brown. Add diced onion and fry until tender, stirring often to prevent burning. Add potatoes and boiling water; cover and simmer until potatoes are done. Add corn and tomatoes and cook ten minutes; season with salt and sugar and pepper, also add soda, then add milk. In season, fresh corn and tomatoes may be used.

 

 

BAKED CHICKEN SUPPER

Chicken Salt

Potatoes (white and sweet) Pepper

Cut chicken as for frying. Place in a baking pan and surround with potatoes; season with salt and pepper, add water sufficient to prevent burning and bake in the oven until done. This can be baked when getting dinner and left in the oven. It will keep warm or can be warmed in a few minutes. Serve with bread, butter, fruit sauce and a beverage.

 

CHOP SUEY

1 can tomatoes 1 lb. hamburger steak

1 can peas lb. butter

1 stalk celery, cut fine 1 package spaghetti

3 onions (medium size) Salt

Chilli powder Pepper

Place tomatoes, peas and celery on a kettle and put on fire. Put butter in a skillet, slice onions into the butter and fry until tender; do not brown onions. Put hamburg steak into the skillet and stir, fry until done and broken up fine. Add onions, hamburg and butter they were fried into the kettle of veketables. Boil in salted water the spaghetti until tender, drain and add to the meat and vegetables mixture. Season and cook until thoroughly blended. This is especially adapted to use in a fireless cooker. Is not injured by warming over.

 

MEAT AND VEGETABLE PIE

2 cups cold roast park or ham Pepper

2 turnips 1 cup milk

3 potatoes 1 carrot

2 onions Strained tomato

Salt

Cut meat into small pieces, slice vegetables very thin; mix and season; pour milk, more if needed, over the mixture. The carrot and strained tomato may be added if desired. Put into baking dish and cover with biscuit dough; bake in moderate oven.

 

CHILLI CON CARNE

lb. lean beef 1 pint tomatoes

1 large onion 1 can kidney beans

Salt Chilli powder

Cayenne Little flour

Grind meat and cook until almost tender. Add sliced onion, tomatoes and beans. Finish cooking until well blended and season. Thicken slightly with flour and water just before serving.

 

BAKEN HAM AND SWEET POTATOES

Ham (either whole or large a Sweet potatoes

piece as desired) Milk

Cloves

Cut small dashes or holes in the ham and place whole cloves in the slits. Place on rack in roaster and pour milk over it almost to cover. Place in oven and cook until thoroughly done. Have sweet potatoes prepared and place in toaster. If the milk has been absorbed by the meat, enough more should be added to cook the potatoes and the whole returned to the oven to finish cooking. Ham cooked in this manner has a richer flavor and sweet potatoes cooked in milk retain their color better.

 

HOME-MADE DEVILED HAM

1 pint boiled ham 6 hard-boiled eggs

(2/3 fat, 1/3 lean) 1 tablespoon French mustard

Chop ham very fine, adds eggs, chopped very fine, then mustard; mix all together and press in a mold. Will keep for weeks and is fine for sandwiches.

 

 

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Eggs and Cheese

 

There is always a best way of doing everything if it is to boil an egg.

 

CODDLED EGGS

Have water at boiling point, place eggs in water and set on back of stove with cover on. For medium boiled, 6 minutes, for hard boiled 8 minutes. Take eggs out and place in cold water. Easier digested than when boiled in the old way and the whites of the eggs are not so hard.

 

EGGS ALA GOLDENROD

3 hard boiled eggs teaspoon salt

1 tablespoon butter 1/8 teaspoon pepper

1 tablespoon flour 5 slices toast

1 cup milk Parsley

Make a thin white sauce with butter, flour, milk and seasonings. Chop whites finely, and add to sauce. Spread on toast. Force yolks through potato ricer or strainer, sprinkling over top. Garnish with parsley, and remaining pieces of toast cut in points.

-Mrs. Howard A. Cowden, Columbia

 

DEVILED EGGS

Boil eggs ten or fifteen minutes; let cool, peel and cut eggs in half; remove yolks, mash with fork, add salt, pepper and vinegar to taste. Mix well and replace it into whites.

-Mrs. Henry Althen, New Haven

 

EGG OMLET

2 eggs 1 cup milk

1 tablespoon M.F.A. flour Pepper and salt to taste

Beat egg, add flour, then milk, salt and pepper. Turn in hot buttered pan, bake in hot oven.

-Mrs. W. W. Johnson, Kahoka

 

ESCALLOPED EGGS

6 eggs Crackers

1 pint sweet cream Salt

Butter Pepper

Boil eggs; when cold, remove shells, slice and put in baking dish in alternate layers with fine cracker crumbs. Season with salt, pepper and butter. Just before putting on last layer, pour over it the cream. Bake until brown on top. Serve hot. This is a good luncheon or breakfast dish.

-Mrs. H. D. Brownlee, New Cambria

 

PRESSED CHEESE

5 gallons milk Salt

rennet tablet Butter

Place milk in containers and warm to the temperature of freshly drawn milk. Add rennet, previously dissolved in a little warm water. Mix thoroughly and let stand until it clabbers. With a knife cut it carefully and let stand a few minutes until whey and curd separate sufficiently to drain. Then take one-half gallon of whey, heat and scald the curd, stirring gently so as to scald uniformly. Now drain all the whey and heat a quart oand pour over the curd, drain, cut fine, salt lightly, mix gently, place in press and let stand over night. Remove, rub with butter and let ripen.

 

MACARONI AND CHEESE

Boil maccaroni in salt water until tender. Put in a baking dish a layer of maccaroni, one layer each of grated cheese and cracker crumbs. Repeat until the dish is as full as desired. Add lump of butter, pour over mixture some cream or rich milk. Bake until brown.

 

 

CREAM CHEESE

5 gallons milk Butter

rennet tablet Salt

Take milk fresh from the cow, place in a clean galvanized tub and add rennet, dissolved in a few spoonfuls of cold water. Stir for two minutes, cover closely and let stand in a warm place until a firm clabber is formed, which will take from thirty to sixty minutes. With a long knife cut the curd in inch cubes, cutting in all directions. Place on the stove and heat to 100 degrees, using a dairy thermometer. Stir with the hand all the time the curd I heating. Dip into a bag and drain a few minutes while you line a mold with cheese cloth. For a mold the perforated ring of lard press with a board to fit both top and bottom is excellent. Salt the curd to taste and place evenly in the mold. Fold the cloth neatly over the curd, place the second round of board on it and add a heavy weight. Press twenty-four hours, being careful to keep the cheese straight. Then take out of the mold, arrange the cloth as smoothly as possible Rub butter all over the surface of the cloth and stand to ripen in a cool place, free from flies. Turn and rub with butter every day for two weeks, then remove the cloth and dip in melted paraffin, being sure to cover every part. By making a cheese every two or three weeks you can have a supply on hand at all times. They can be eaten any time after two weeks in warm weather, or allowed to ripen from three to six weeks as you may prefer.

-Mrs. Lincoln Haseltine, Springfield.

 

YELLOW COTTAGE CHEESE

4 gallons thick sour milk 1 egg, well beaten

1 teaspoon soda Butter size of walnut

Salt to taste

Scald milk and drain well. To the curd add egg, soda and butter and mix well. Put in double boiler and stir until of the consistency of thick batter. Pour into mold This closely resembles bought cream cheese and may be sliced and served when cold.

 

COTTAGE CHEESE

Sour milk Melted butter or

Salt Cream

Pour milk into cheese cloth bag, tie and hang up. When all of the whey has drained through, season the curd with salt; add butter or cream and form into balls. Chill and serve. IF the curd is not thick, it may be necessary to heat the sour milk, but too much heat is apt to make the curd tough.

 

WELSH RAREBIT

1 tablespoon butter 1 tablespoon flour

1 cup milk 1/8 teaspoon salt

6 tablespoons ground cheese 1/8 teaspoon mustard or

Crackers or toast pepper

Make a cream sauce of butter, flour, milk, salt and pepper. When hot, add cheese and stir until it melts. Serve hot on toast.

-Mrs. J. W. Ryals, Huntsville

 

CHEESE STRAWS

1 tablespoon butter teaspoon salt

2/3 cup flour teaspoon white pepper

1 cup fresh bread crumbs 1/8 cayenne

1 cup grated cheese 2 tablespoons milk

Cream butter, add flour, crumbs and grated cheese. Add seasoning. Add milk and mix. Roll one-fourth inch thick, cut one-fourth inch in width and six inches long. Bake in a moderate oven until brown.

-Majorie E. Hopper, Clarence

 

CHEESE SAUCE FOR POTATOES

1 tablespoon flour pint milk

1 tablespoon butter lb. cheese (grated)

Melt butter in pan, add flour and stir till smooth, stir the milk in gradually and add cheese. Season with salt and pepper, and serve with mashed potatoes.

-Mrs. Jacob L. Baum, Rosendale

 

MACARONI AND CHEESE

Break needed amount of maccaroni into small pieces, and boil twenty-five minutes in salt water; fill a well buttered dish with alternate layers of maccaroni and cheese; cover the last layer of maccaroni with a thick layer of bread crumbs; pour over this enough milk to completely cover the bread crumbs, let stand until crumbs are completely saturated, add more milk. Bake about thirty minutes in a moderate oven.

-Mrs. A. L. R., Springfield

 

 

 

 

BREAD

 

One little simple song we sing

To brides but newly wed

Just to make the best of everything,

Especially bread.

 

FANCHON BREAD

1 cake of yeast 1 level tablespoon salt

1 quart potato water 3 quarts Fanchon flour

2 teaspoons sugar 1/3 cup lard

Process While preparing the potato water let the yeast dissolve in just enough lukewarm water to moisten. Peel and boil one large or two medium sized potatoes. When soft, mash and return to water in which they were boiled. Add enough water to make one quart, then strain. Be sure that this mixture is just lukewarm. Now add the yeast, sugar and salt. Sift the Fanchon flour into a large bowl and add the liquid and the lard. Mix to a smooth and firm dough. Grease on top and let set in a warm place free from draught to raise. This should take from 3 to 5 hours, owing to temperature. When light, press down easily, as hard kneading is not necessary. Let raise again, which will take from to 1 hour. (You may press the dough down and let raise 2 or 3 times more, as such handling makes bread whiter and lighter.) Mould the loaves into shape. Place in pans and let raise until twice the size. Bake in a moderate oven hour.

 

NEVER FAILING BREAD FROM YEAST FOAM

Upon opening a package of fresh yeast cakes keep the remainder in a tightly closed pint jar. This insures the last cake being as fresh as the first.

About 2:30 oclock on the afternoon before you want to bake bread soak one-half of a yeast cake in one pint of lukewarm water until it softens enough to crumble. Then stir in sufficient flour to make a batter thick enough to drop from the spoon. Time required about ten minutes. Wrap the bowl containing this yeast in a cloth and keep in a warm place until evening.

In the evening set on the stove a pan of clabber milk and heat it until the whey separates from the curd. Strain and measure out one quart of this whey and heat to the scalding point. Cool, and place in a large bowl or crock, adding when cool one heaping tablespoonful of salt, two of sugar, the light yeast mixture, and sufficient flour to make a medium sponge.

In the morning the sponge is always very light. Add enough flour (warm in winter) to make a soft dough and knead lightly on the bread-board, add as little flour as possible in the kneading until the dough will not stick to the board and is smooth, most beginners make their bread too stiff.

Place the dough in a greased bowl and keep warm until it doubles it s bulk, or about an hour and a half, the time varying with the warmth. Then divide into three loaves, thoroughly kneading each one, adding as little flour as possible to keep it from sticking to fingers or board. Place the loaves in a well-greased pan and leave in a warm place until light and ready for the oven usually about an hour. Whatever your fuel, do not have the oven too hot at first, but increase the heat after the loaves have finished rising in the oven. Bake one hour.

-Mrs. M. Ordung, Andrew County

 

RAISIN BREAD

1 cake yeast 4 tablespoons lard or butter

1 cup lukewarm water cup sugar

1 cup milk, scalded and cooled 1 cup raisings

1 tablespoon sugar 1 teaspoon salt

6 cups sifted flour

Dissolve yeast and one tablespoon sugar in lukewarm liquid. Add two cups flour, shortening and sugar, well creamed, and beat until smooth. Cover and let rise in warm place. When light, add raisins, rest of flour, and salt, knead lightly. Place in well greased bowl, cover and let rise until double in bulk. Mold into loaves, fill greased pans half full, cover and let rise until light. Glaze with egg and bake about forty-five minutes.

 

FRUIT BREAD

gallon light bread sponge 1 package figs

1 quart cooked dried apples 1 cups nut meats (walnut

1 pound raisins and hickory mixed)

1 pound currants 1 cup sugar

pound citron 1 tablespoon cinnamon

1 teaspoon each allspice, cloves,

mace and anise

Put articles in sponge in order given, knead to a soft dough, let rise in a warm place until light; knead again to a stiffer dough, let rise again until light; mold in loaves, let rise, bake as you would bread in a moderate oven one hour.

-Mrs. G. C. Loeffler, Syracuse

 

NUT BREAD

cup milk cake compressed yeast in

cup water (boiling) 3 tablespoons warm water

tablespoon lard 2 tablespoons molasses

tablespoon butter 1 cup chopped nuts

3 cups entire wheat flour cup white flour

Scald milk, add boiling water cool to luke warm; add dissolved yeast cake, and mix with other ingredients, using more of the whole wheat flour if needed. Knead and bake as ordinary bread.

-Mrs. Elsie Rogers, Bucklin

 

YEAST CAKES

1 cups buttermilk 2 tablespoons sugar

cup boiled mashed potatoes 3 good yeast cakes dissolved

1 cups potato water in cup lukewarm water

1 tablespoon salt 1 cup flour

Corn meal for mixing and rolling

Mix potatoes with potato water while warm. Add buttermilk, sugar and salt. Set on stove, stir frequently. When boiling hot, mix in the flour. Let mixture get blood warm. Add dissolved yeast. Cover and let stand in warm place over night. In the morning add enough corn meal to make a stiff batter. Let rise in warm place until light. Add a little more corn meal and mold in squares or rounds about one-half inch in thickness. Place on board to dry. Turn the next day. Do not let freeze before dry. When dry, keep in covered jar in a cool place.

-Miss Augusta Hoemeyer, Nee Haven

 

BAKING POWDER

2.2 teaspoons cream tartar 0.8 teaspoon cornstarch

1.0 teaspoon soda

This is equal to four teaspoons baking powder.

 

SALT RISING BREAD

pint fresh milk 1 quart fresh milk

Corn meal to thicken 1 tablespoon sugar

1 teaspoon salt Flour

At night scald one-half pint milk, thicken with meal. Keep warm until very light. Make medium stiff batter with a quart of milk, salt, sugar and flour, then gently stir in meal foam. Set in vessel of warm water until light. Then mix to stiff dough and put in pans to rise. When light, bake three-quarters of an hour.

 

BISCUITS

4 cups flour 4 tablespoons lard

8 teaspoons baking powder 1 cups sweet milk

1 teaspoon salt

Stir together flour, baking powder and salt; add lard and rub in very lightly; add milk slowly to make soft dough. Roll or pat out on a well floured board to about one-half inch thickness, handling as little as possible. Cut with biscuit cutter, bake in hot oven fifteen or twenty minutes.

 

BISCUITS

teaspoon soda 1 teaspoon baking powder

1 teaspoon salt 1 teacup sour milk

Lard size of egg Flour

Sift soda, salt and baking powder and part of flour together; rub shortening lightly into the flour, add milk and sufficient flour to make dough stiff enough to handle. Roll thin, cut with biscuit cutter and bake in quick oven.

-Mrs. H. D. Brownlee, New Cambria

 

NEVER FAIL BISCUITS

4 cups flour 1 teaspoon soda

4 teaspoons baking powder cup lard

1 teaspoons salt Sour milk

Sift flour with baking powder, salt and soda; work lard well into flour, add sour milk enough to make a soft dough. Bake in a quick oven.

-Mrs. A. P. Rennaker, Anabel

 

CORN BREAD

1 tablespoon sugar 2 cups butter milk

1 egg 1 level teaspoon soda (dis-

1 teaspoon salt solved in a little of the 1 1tablespoon melted butter (or lard) milk)

cup flour

Thicken with meal and bake in a greased pan.

 

CRACKLING BREAD

2 cups butter milk 1 level teaspoon soda

1 cup cracklings 1 level teaspoon salt

cut into small bits) Corn meal

Mix all together, sifting in enough meal to make it stiff enough to make into oblong rolls with the hands. Place in hot, well greased pans and bake.

-Mrs. W. R. Kent, Osgood

 

CORN BREAD

1 sifter corn meal 1 teaspoon soda (level)

1 pint sour cream 1 teaspoon slat

1 pint sour milk 2 eggs

Beat eggs light, then add cream and milk, then soda and salt; add meal last. Beat until light, bake in a quick oven.

-Grandma Moore, Clark County

 

GRAHAM MUFFINS

2 cups buttermilk or sour milk 1 teaspoon salt

1 teaspoon soda 2 cups Graham flour or

1 rounding tablespoon butter or lard enough to make stiff batter

Drop in greased muffin rings and bake in hot oven.

-Mrs. John W. Siegel, Glenstead

 

CREAM MUFFINS

1 pint M. F. A. flour 2 eggs

2 tablespoons baking powder 1 tablespoon sugar

Pinch of salt 1 cups cream

Sift flour, baking powder and salt four times. Mix yolks of eggs, sugar and cream, add sifted flour, beat well; then fold in beaten whites of eggs.

 

GRAHAM MUFFINS

1 cup graham flour 1 teaspoon salt

1 cup wheat flower 1 egg, well beaten

2 tablespoons sugar 1 tablespoon melted butter

1 cup milk 2 teaspoons baking powder

Sift together the flour, sugar, salt and baking powder; add gradually the milk. Bake in buttered gem pans about twenty minutes.

-Mrs. Eddie Allen, Elsberry

 

CORN MUFFINS

1 cup buttermilk teaspoon soda

1 egg teaspoon salt

Corn Meal

Mix well, stirring in meal to make batter. Bake in greased muffin rings in hot oven. -Mrs. J. W. Walker, Centralia

 

BRAN MUFFINS

2 CUPS health bran 1 egg

2 cups flour 1 teaspoons soda

2 cups salt 1 teaspoon baking powder

2 cups milk (or buttermilk) cup water

1 tablespoon shortening cup sugar

Beat shortening, eggs and sugar together until creamy. Add soda to the milk; add bran and flour, salt, baking powder, and the egg and sugar mixture. Mix thoroughly and divide into buttered muffin pans; bake in a hot oven about twenty minutes. Sweet milk may be used by substituting three teaspoons of baking powder for the soda nad baking powder called for above. May be baked in a large bread pan and cut into squares. Serve while warm. -Mrs. Geo. J. Kent, Osgood

 

CORN MEAL GEMS

cup born meal 1 tablespoon melted butter

1 cup flour teaspoon salt

cup sweet milk 1 teaspoon baking powder

1 teaspoon sugar 1 egg

Mix dry ingredients and sift; add milk gradually, egg well beaten, and butter. Bake in buttered gem pans in hot oven twenty-five minutes.

-Miss Grace Anspach, Ethel

 

BROWN BREAD

4 cups Graham flour, not sifted 1 cup molasses

2 teaspoons soda 2 cups sweet milk

Pinch of salt Small piece of butter

-Mrs. Robt. Althage, New Haven

 

BOSTON BROWN BREAD

2 cups Graham flour 1 cup molasses

2 cups white flour 1 pound raisins

1 cup corn meal 1 large spoon sugar

1 tablespoon butter 2 cups buttermilk

2 eggs 2 teaspoons soda

-Mrs. Clarence Miller, Kahoka

 

NUT BREAD

2 cups Graham flour cup sugar

1 cup white flour cup molasses

2 scant cups milk 1 cup chopped nuts

2 eggs 1 teaspoon soda

-Mrs. Morton Meisner, Anabel

 

RAISIN LOAF

2 cups flour 4 tablespoons lard of butter

cup sugar cup raisins

4 teaspoons baking powder 1 egg beaten in

Pinch of salt cup sweet milk

Nutmeg

Sift dry ingredients together, work in shortening, add raisins and egg and milk. Mix like bread and bake in a loaf forty-five minutes.

-Mrs. C. D. Edwards, Fate

 

ANISE BREAD

6 eggs 1 scant teaspoon baking

1 cup sugar powder

1 cup flour 1 teaspoon anise

Beat yo9lks of eggs until lemon color, beat whites to a froth. Add sugar to beaten yolks and beat again. Fold in whites, then flour. Bake in shallow pan. If this bread is toasted it is excellent for invalids.

-Mrs. G. C. Loeffler, Syracuse

 

NUT BREAD

1 cup sugar 1 egg

1 cup milk teaspoon salt

2 cups flour 2 teaspoons baking powder

1 cup nuts

Beat egg, add sugar and milk, then add flour, baking powder and salt, sifted together; lastly the nut meats. Bake in loaf. This makes excellent sandwiches for farm club picnics.

-Mrs. Joe Stevenson, Kahoka

 

NUT BREAD

1 cup M. f. a. flour cup sugar

1 cup Graham flour cup nuts

3 teaspoons baking powder 1 cup milk

teaspoon salt 1 egg

Sift flour, baking powder, salt and sugar together. Add nuts, milk and beaten egg. Put into greased pan and let rise twenty minutes. Bake in a moderate oven about one hour.

-Mrs. Leota McNally, Kahoka

 

SHORT-CUT BUNS

1 quart milk, scalded and cooled 2 teaspoons baking powder

1 cup melted lard 1 teaspoon soda

1 cake yeast softened in 2 teaspoons salt

1 cup water Flour to make a soft sponge

1 cup sugar

After this mixture has risen until it is full of gas bubbles, add enough flour to make a stiff dough; knead it well and set away in a cool place for twenty-four hours. Each day make out your buns by pinching off small pieces and placing them in pans, about an inch apart; let rise until they have doubled their size. Each day the dough must be worked down and kept in a cool place.

-Mrs. E. A. Phillips, Bellflower, Mo.

 

COCOANUT BUNS

2 cups flour cup raisins

2 teaspoons baking powder cup shortening

cup sugar cup milk

1 teaspoon salt 1 egg

cup cocoanut

By adding 1 cup milk, this makes good muffins.

-Mrs. J. I. Heaton, Gamma, Mo.

 

BUNS

1 cup lightbread sponge 1 teaspoon salt

1 cup water Lard size of egg

1/3 cup sugar

Mix into dough just a little stiffer than biscuit dough, let rise in a well-greased bowl. When quite light pinch off small pieces and mold into shape, placing in greased baking pan with an inch space around each. Let rise and bake.

-Mrs. O. O. Pittenger, Bellflower, MO.

 

BUNS

3 cups bread sponge 2 tablespoons sugar

1 cup sweet cream 1 egg

2 tablespoons lard Salt

Flour

Use flour to make a dough not quite as stiff as bread. Let rise once or twice, make into buns, let rise and make a nice brown.

-Mrs. Alba Cox, Trask

 

CINNAMON ROLLS

1 cake yeast 1 teasoon salt

cup lukewarm water to dissolve 1 lemon (grated rind)

1 cup scalded milk 3 cups flour (about_

1 cups wheat flour 3 tablespoons creamed butter

2 tablespoons sugar 2/3 cup brown sugar

cup melted butter 1 tablespoon cinnamon

2 egg yolks cup small raisins

Make sponge of first four ingredients; when light add next six ingredients; knead until smooth; cover and when double in bulk turn on board without disturbing more than necessary. Roll into thin rectangular sheet, spread with part of creamed butter, sprinkle with sugar, cinnamon and raisins, roll as for jelly-roll. Cut about an inch long; put rest of butter in pan and sprinkle rest of brown sugar; set buns on sugar and let become light. Bake in moderate oven.

-Mrs. L. S. Hodges, Case, Mo.

 

CINNAMON ROLLS

1 cup butter or cream 2 teaspoons cinnamon

1 cup sugar Biscuit dough

Mix butter, sugar and cinnamon to a cream; make rich baking powder biscuit dough., Take small pieces of dough, roll thin, spread with above mixture and bake about twenty minutes.

-Mrs. Frank Menzies, Greenfield

 

PARKER HOUSE ROLLS

2 cups scalded milk 1 yeast cake dissolved in

3 tyablespoons butter cup lukewarm water

2 tablespoons sugar 3 cups flour

2 teaspoons salt Additional flour to knead

Add butter, sugar and salt to milk. When lukewarm, add dissolved yeast cake and three cups flour. Beat thoroughly. Cover and let rise until light (or over night). Cut down and add enough flour to knead (about 2 cups). Let rise again. Toss on slightly floured board, knead, pat and roll out to one-third inch thickness. Shape with biscuit cutter., first dipped in flour. Dip handle of caseknife in flour and with it make a crease through middle of each piece. Brush over one-half of each piece with melted butter. Fold and press edges together. Place in greased pan one inch apart. Cover and let rise and bake in hot oven twelve to fifteen minutes. As rolls rise they will part slightly and if hastened in rising are apt to lose their shape.

-Mrs. H. H. Loeffler, Otterville

 

COFFEE CAKE

1 cup sugar 1 large cup yeast sponge

2 eggs 1 quart flour

cup butter Salt

Milk Nutmeg

Melt butter in enough warm milk for thin dough; beat all together well; let rise, put in pans, let rise again. Spread top with melted butter or sweet cream, sprinkle with sugar and cinnamon, pierce with fork three or four places and bake in moderate oven one-half hour. Makes flour medium size cakes.

 

COFFEE CAKE WITH BREAD DOUGH

2 cups bread sponge 2 eggs

cup sugar Salt

cup butter Sugar

Flour to make soft dough

Save out in the morning the bread sponge. Add salt, then the sugar, butter and eggs, creamed together, with enough flour to make a soft dough. Let rise until light. Roll to one-half inch thickness. Place in buttered pan, brush top with melted butter and sprinkle with sugar and cinnamon. Let rise until doubled and bake in moderately hot oven about twenty minutes. -Mrs. Jacob L. Baum, Rosendale

 

FRENCH TOAST

1 pints sour milk 1 egg

teaspoon soda (scant) Pinch of salt

Flour to make thin batter

Cut dry bread in small pieces, dip in cold water and then in the batter, fry in hot butter or lard to a nice brown.

-Mrs. Ora McCollister, Kahoka

 

PANCAKES

2 eggs, well beaten 1 teaspoon salt

1 pints sweet milk Flour to make soft batter

2 heaping teaspoons baking powder

-Mrs. Grace Lowry, Trenton

 

POTATO GRIDDLE CAKES

1 quart grated raw potatoes 1 level teaspoon soda

1 egg cup sour milk

1 teaspoon salt cup M. F. A. flour

Dissolve soda in sour milk, beat well together, adding flour last.

-Winifred Bick, Clark County

 

RAISED BUCKWHEAT GRIDDLE CAKES

2 cups scalded milk 2 cups buckwheat flour

yeast cake mixed with 1 tablespoon molasses

cup luke warm water teaspoon soda dissolved in

teaspoon salt 2 tablespoons warm water

Scald milk, cool. Add yeast cake mixture, buckwheat flour and salt; beat thoroughly. Let rise over night. Add remaining ingredients, beat; drop by spoonfuls onto well greased griddle; when puffed full of bubbles and cooked on edges, turn. Serve with butter and syrup while warm.

-Mrs. W. R. Kent, Osgood

 

WAFFLES

2 cups flour 2 cups sweet milk

teaspoon salt 2 tablespoons melted butter

2 teaspoons baking powder or lard

Sift together flour, salt and baking powder, add milk and shortening. Beat mixture very thoroughly and bake on hot irons. Waffle irons should be very hot before the batter is poured in.

 

CREAM WAFFLES

1 cup flour 1 egg

3 tablespoons cornstarch 1 teaspoon soda

Pinch of Salt 2 cups sour milk

Mix and sift together the dry ingredients. Beat the egg thoroughly and mix into it the sour milk and soda. Combine the two mixtures, beating steadily while mixing. Bake in hot greased irons. Delicious served with grated maple sugar.

 

 

Sandwiches

 

Besides they always smell of bread and butter.

 

MEAT FILLING FOR SANDWICHES

1 tablespoon butter teaspoon mustard

1 tablespoon flour 1 cup milk

1 tablespoon lemon juice 1 cup cold meat

teaspoon salt 2 eggs (yolks)

Dash of red pepper

Melt the butter in double boiler, mix flour wit butter, add the milk gradually, add eggs (well beaten), then add seasoning. Cook until mixture thickens, stirring constantly to prevent lumping. Remove from fire, cool and beat in the lemon juice, then add the meat chopped fine or ground.

-Mrs. Paul Brown, Galt

 

MEAT FILLING FOR SANDWICHES

lb. pork 4 pickles

lb. beef Pimentos

3 hard boiled eggs A few peanuts if desired

Run this through a food grinder, then mix well with mayonnaise, cut bread in thin slices and spread with filling, placing a lettuce leaf between the sandwich.

-Helen McClintock, Memphis

 

SYLVAN SANDWICHES

Make filling of ground ham and ground olives, using about eight olives to one cup of ground ham. Mix this thoroughly with any good salad dressing. A good dressing is made of sour cream, mustard and seasoning, about four tablespoons of cream to one of mustard, with salt, pepper and celery to taste. Butter flour slices of square white bread and spread with filling between one on top of the other. Press slices with filling between firmly and cut straight down into four or five sandwiches. Result will be pretty. Especially good for picnic baskets.

-Mrs. J. D. Witt, Clarence

 

LETTUCE SANDWICH

Put crisp lettuce leaves between thin slices of bread buttered and spread with mayonnaise dressing to which a few chopped nuts have been added.

 

CHEESE SANDWICHES

Cream the yolk of a hard boiled egg with a tablespoonful of melted butter, add a little salt, white pepper and mustard and lb. grated cheese; stir in a scant tablespoon of vinegar and spread between thin slices of bread with a lettuce leaf or cress.

 

CREAM CHEESE SANDWICHES

Butter the bread before cutting the slice and after spreading the cheese mixture between the slices, cut the desired shape.

Mixture Amount of cream cheese necessary for number to be served put through a food grinder or chop fine, moisten with enough sweet cream so that it will spread, add a trifle of lemon juice, a little celery chopped fine, a dash of salt, pepper and mustard.

Short lengths of celery stalks filled with this same mixture are delicious to serve with oysters or any kind of salad.

-Mrs. Bert Hopper, Clarence

 

RIBBON SANDWICHES

1 lb. of cheese Can of pimento

3 hard boiled eggs Cup of nuts

4 or 5 pickles

Grind through food chopper. Mix with salad dressing.

TO MAKEL-Slice bread very thin, spread slice with filling; butter another slice of bread; place buttered side next to filling. Now spread filling on top of this, then place another buttered slice next to filling, and so on, until seven slices have been used. Cut off crusts; slice down through layers.

-Gladys Hopper, Clarence

HAMBURG SANDWICHES

1 lb. of lean raw beef chopped finely, season highly with salt, pepper and a few drops of onion juice, a few gratings of nutmeg and one beaten egg may be added, shape into cakes, fry and serve as meat cakes or sandwiches.

MINCED HAM SANDWICHES

3 lbs. of boiled ham 1 dozen cucumber pickles

1 dozen hard boiled eggs

Grind all through a food chopper and mix with salad dressing.

PIMENTO SALAD

One can pimento 1 lb. cream cheese.

Put through food chopper and mix with any good mayonnaise. Excellent for sandwiches;'

FIG FILLING SANDWICHES

Chop fine 6 preserved figs and cup walnuts and mix enough raspberry jam to spread well. Butter thin slices of brown bread, spread with the filling and cut the slices in quarters.

-Mrs. John E. Smith, Union

NUT AND RAISIN SANDWICH

Chop raisins fine, add equal amount of chopped nuts and mix with thick cream or whipped cream to a paste consistency. Delightful for the kiddies' lunches.

SANDWICH

Boil 1 cup of sugar, 1 large teaspoon of cocoa, cup of milk until forms a soft ball. Beat and spread on crackers.

BANANA SANDWICHES

Slice bread in thin slices and spread with peanut butter. Slice bananas and place a layer of slices between two slices of bread. Cut sandwich from corner to corner to make triangular shape. One banana makes three sandwiches.

-Laura Vandiver, Leonard

 

 

 

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Vegetables

Herbs and other country messes,

Which the neat-handed Phyllis dresses."

All green vegetables should be washed in cold water and cooked in boiling water. Salt may be added according to preference. The time required for cooking depends upon the age and freshness of vegetables:

Asparagus, 45 to 60 minutes Parsnips, 1 to 2 hours

Beans (green), 1 to 2 hours Peas, 20 to 40 minutes

Beans (dried), 2 to 4 hours Potatoes, 30 minutes

Beets, 1 hour Salsify, 30 to 60 minutes

Brussels Sprouts, 15 to 20 min. Squash (sum'r), 20 to 60 min.

Cabbage, 30 to 60 minutes Squash (win'r), 60 to 90 min.

Carrots, 30 to 60 minutes Pumpkin, 60 to 90 minutes

Cauliflower, 30 to 60 minutes Spinach and other greens, 20

Corn, 5 to 20 minutes to 60 minutes

Dandelions, 2 to 8 hours Sweet Potatoes, 30 to 60 min.

Onions, 60 to 90 minutes Turnips, 40 to 60 minutes

ESCALLOPED CORN

1 can of corn 3 cups of cracker crumbs

Put layer of corn, then layer of crumbs in baking dish until all are used. Sprinkle with salt, pepper and small pieces of butter, pour enough milk in to come to top of crumbs. Bake in a medium hot oven till brown.

BAKED CORN

3 eggs 1 can corn

pint sweet milk 1 tablespoon sugar

1 tablespoon melted butter 1 teaspoon salt

Beat whites and yolks separately, put corn and yolks together and stir well; add the butter, stir, add the milk gradually stirring all the while, then sugar and salt. Fold in the stiffly beaten egg whites, place in baking dish and bake slowly at first, covered, then remove the cover and brown nicely.

-Mrs. B. H. Anspach, Elmer

 

CORN FRITTERS

When you have had canned corn for a meal and have some left, beat an egg into corn, add two tablespoons cream or milk, 4 or 5 rolled crackers. Fry on hot griddle in butter. Serve hot.

 

CORN OYSTERS

1 can corn 2 eggs

1 cup flour Salt and pepper to taste

Make out into small cakes and fry.

-Mrs. W. H. Eldridge, New Cambria

CORN PUDDING

1 can of corn 2 tablespoons flour

1 cup of hot milk cup sugar

1 egg teaspoon salt

1 tablespoon butter

Melt the butter, mix sugar and flour together, add to the corn, then add milk and butter and lastly the egg well beaten; pour in pan and bake half hour.

-Mrs. J. N. Bailey, Tipton

 

GREEN CORN PUDDING.

6 ears corn teaspoon salt

2 eggs 6 rolled crackers

2 tablespoons butter 1 pint milk

Cut corn from cob, add ingredients, bake in moderate oven 20 minutes.


FRIED CORN

To one pint of canned corn add three well beaten eggs, pepper to taste, fry in hot butter until lightly brown.

-Mrs. Dora Bunnell, Trenton

 

TOMATOES AND EGGS

When the tomato season comes on take rather large tomatoes and core them deep enough to hold an egg. Place the tomato in a muffin pan and break the egg in the tomato, season with salt, pepper and butter. Cook in the oven until tomato is well cooked

 

BAKED BEANS WITH TOMATOES

Soak three cups of navy beans in water over night, drain off in the morning, put on stove with cold water, when it comes to the boiling point add a small teaspoonful of soda, let cook a few minutes, drain, pour boiling water over, and let boil 5 minutes! drain off again, pour boiling water over them and let boil about 15 minutes or longer if old beans. Now put them in your bean pot or casserole and add:

teaspoon black pepper 1 cup canned tomatoes

teaspoon nutmeg 4 tablespoons molasses or

1 tablespoon salt of brown sugar

2 slices smoked bacon l large tablespoon of lard

Water must be over the beans or the top ones will be dry: Bake from 3 to 4 hours. When done they will be of a dark color and have a rich sauce over them.

-Mrs. Katie Hulsebus, Canton

 

BAKED BEANS

Soak one quart of navy beans in cold water over night {15 or 16 hours is none too long). Next morning drain, cover with cold water, boil hour; then add a pinch of soda and let boil uncovered until skins crack, then drain. Meanwhile boil or lb. salt pork about 20 minutes; then cut deep gashes crisscross in the top fat of the pork and put the pork and the par-boiled beans in a bean pot so that the cut pork will be even with the top of the beans. In a large cup mix:

teaspoon ground mustard teaspoon pepper

1 teaspoon salt cup molasses

Thin this mixture with some of the liquor in which the pork was cooked, pour over the beans (the liquid should almost come to top of the beans) and bake slowly about eight hours. Tomato juice can be added instead of meat liquor. The bean pot should be earthenware and deep. If the liquid evaporates add a very little hot water from time to time. During the last hour increase the heat so that the top of the beans and the pork may brown nicely. Long soaking in cold water and long slow baking are essential to success:

-Mrs. M. Ordnung, Andrew County

 

BOSTON BAKED BEANS

Wash beans, put one pint of beans into one quart of water, soak over night. In the morning par-boil with one teaspoonful of soda added. Drain. Bring to a boil and boil 15 minutes the following: One teaspoon full of ground mustard mixed in half cup of molasses, half pound of pork, one quart water. Put one onion in the bottom of bean pot or casserole, add half of beans, then pork and then rest of beans. Cover with liquid, bake four hours in covered dish. If liquid is not all used at first add to beans while baking. This makes one quart of baked beans. Serve with catsup.

-Mrs. Albert Oermann, Union

 

BAKED BEANS

1 quart of cooked navy beans 1 cup of molasses

2 large onions, cut fine Salt and pepper to suit taste

pint of tomatoes

Mix all together good. Put in a baking dish with slices of bacon on top. Bake slowly about one hour. Serve in same dish.

Mrs. Frank Headlee, Springfield

 

 

SCALLOPED POTATOES

Wash, pare and cut in thin slices six medium potatoes, put a layer in the bottom of a buttered baking dish, sprinkle with salt and pepper, dredge with flour, dot with two teaspoons of butter. Repeat: Add hot milk until it can be seen through top layer, bake one hour in slow oven.

-Mrs. H. J. Hoemeyer, New Haven

SAVORY POTATOES

Place a few thin strips of bacon in the bottom of your casserole, add 1 layer of chipped or sliced potatoes, sprinkle with flour, add pepper and salt to taste, repeat with alternate layers of bacon and potatoes until casserole is full. Season each time. Fill with milk and bake until potatoes are done.

-Mrs. G. O. Reed, Springfield, Route 1

 

STUFFED BAKED POTATOES

Take medium size Irish potatoes, wash well and bake in the oven', with peeling on. When done cut them lengthwise. Scoop out the potato without breaking the hull, mash them and season as, you do mashed potatoes with butter, milk, salt and pepper; place in the hulls, brush the tops with milk or cream and place in the oven to brown.

-Mrs. Ed. Stockton, Everton

 

FRENCH FRIED POTATOES

Pare and slice raw potatoes in long even pieces. Put in cold water a few minutes, drain, and dry well. Fry in deep fat, drain on paper, salt before serving.

-Thora Betz

 

SARATOGA CHIPS

Pare the potatoes, shave them very thin and soak for half hour in cold salted water; drain in a colander and spread upon a dry towel. Fry a few at a time in very hot fat, 1 minute being usually sufficient to brown and cook them properly. Lay on brown paper to drain. Sprinkle lightly with salt. When needed at table heat quickly in hot oven. Keep in a cool dry place.

-Mrs. J. D. Witt, Clarence

 

FRIED POTATOES AND ONIONS

Slice potatoes and onions, fry in hot lard until brown, season with salt and pepper and one tablespoon of vinegar.

-Stone W. P. F. C., Clark County

 

SAUERKRAUT AND POTATOES

1 quart sauerkraut Piece of pork

6 medium sized potatoes

Cook pork until almost done, add kraut. Grate potatoes raw, add to pork and kraut, cook until done. Very good if put in slow oven and baked one hour.

-Mrs.. Chas. Struebbe, New Haven

 

CORN CHOWDER

Melt a tablespoonful of butter in a deep saucepan. Add a generous half cupful of diced onion and cook till yellow. Meantime peel and dice enough potatoes for a cupful and add to the onion with, three-quarters of a pint of water. Cook twenty minutes; add a can, or one pint, of corn, a pint of milk, a tablespoonful of butter, half a cupful of cracker crumbs, a teaspoonful of sugar, and salt and pepper to taste.

ONION CHOWDER

Wash, peel and chop enough onions to make a pint and of white potatoes a quart. Place the onions in a kettle holding three quarts of boiling water and cook fast thirty minutes, then add potatoes with salt and pepper to taste and cook an hour longer. Add two rounded tablespoonfuls of butter and a teaspoonful of minced parsley with, where possible, one each chervil and sweet peppers, and serve with pilot biscuits. Part milk may be used instead of all water.

 

 

ONIONS AND APPLES

Frying apples with onions makes the latter more digestible and delicious. Use two-thirds part of tart apples to one part of onions. Slice and fry in a little butter or drippings. For baking, place alternate layers of sliced onions and apples in a baking dish, seasoning each layer with a little salt and a pinch of sugar. Sprinkle buttered crumbs on top. Add just enough water to moisten well and bake covered, an hour and a half. Then uncover and bake thirty minutes longer, browning well.

CABBAGE

Cabbage should always be cooked uncovered to allow the gases to escape. It is these which when confined by a lid cause an abominable odor. Cook it as quickly as possible, since this, with the open vessel, makes for delicacy of color. After removing the outer leaves wash and drain the cabbage and, if it is old, make a square incision through the center to remove the toughest part of the core. Then slice with a slaw-cutter or sharp knife as thin as for slaw. Have a generous quantity of slightly salted water boiling hard; add a pinch of soda and drop in the cabbage so gradually that the water does not stop boiling. When the

cabbage is all in add a teaspoonful of salt and let cook uncovered for from fifteen to twenty minutes; possibly a trine longer, but only till just tender. Drain and serve with melted butter or white sauce or in a baking dish with a white sauce, sprinkle grated cheese over top and brown before serving.

CREAM CABBAGE

1 quart cabbage chopped pint thick cream

1 teaspoonful salt Flour to thicken

Cover cabbage with cold water, let stand one hour; drain and cover with boiling water; add salt and boil fifteen minutes; pour off water and add cream, a little flour to thicken.

-Mrs. Hurl Roberts, Rosendale

 

CREAM CABBAGE

1 medium sized head cabbage 1 cup cracker crumbs

1 cup thin cream l teaspoon salt

A lump of butter 1 teaspoon pepper

Cut cabbage in small pieces and boil 20 minutes in salt water. Drain, add the above ingredients, let come to a boil and serve. Cabbage cut in this way has cauliflower flavor.

-Mrs. W. H. Wenzel, Bolivar.

 

CREAMED CARROTS

Scrape and slice carrots; drop into boiling water, cover closely and boil for half hour or until tender. Drain off the water and put in half cup of cream or rich milk, a tablespoon of butter, salt and pepper to taste. Let come to a boil and serve.

-Alice M. Stahl, Green City

 

CARROTS AND PEAS

1 pint carrots 1 pint peas

cup liquid from carrots cup liquid from peas

2 tablespoons butter 2 tablespoons flour

Wash, scrape and cut carrots into small cubes. Cook until tender. Drain, reserving half cup of the liquid. Mix carrots with fresh cooked or canned peas. Sprinkle with flour, salt, sugar and pepper to taste. May also be served with a plain, thin white sauce as follows:

2 tablespoons butter 1/8 teaspoon pepper

1 tablespoons flour 1 cup milk

1 teaspoon salt

Scald milk. Melt butter in a sauce pan. Remove from fire and mix with flour. Cook until it bubbles. Then add two-thirds of the hot milk and the rest gradually. Boil, stirring constantly until mixture thickens. Season and serve hot.

 

SUCCOTASH

1 cup boiled corn Butter

1 cup boiled lima beans Salt

1 teaspoon milk Pepper

Cut corn from cob to make one cup. Add the cooked beans and other ingredients. Heat a few minutes and then serve.

-Mrs. H. F. Zastrow, New Haven

 

SCALLOPED PARSNIPS

Start cooking parsnips in cold water and cook until tender. Put in baking dish, add 1/3 cup of sugar, cup of cream, liquor off of parsnips, butter the size of walnut, put in oven and let bake until brown.

-Mrs. L. M. Prather, Springfield

 

SALSIFY

Wash and scrape clean as many salsify roots as desired for meal. Cut in small pieces and boil in salt water until tender. Then place in a baking dish alternately a layer of salsify and cracker crumbs, dotted with small pieces of butter and seasoned with salt and pepper to taste, until all the salsify is used, having a layer of cracker crumbs on top. Moisten with sweet milk. Cream may be added if richer dish is desired. Bake about 40 minutes.

-Mrs. Otto F. Vemmer, Union

 

STUFFED GREEN PEPPERS

Wash half dozen large green peppers: put them in boiling water 5 minutes. Rub off the skins with a wet cloth, cut off the stem, remove the seeds and stuff the peppers with any kind of cold meat minced fine and an equal quantity of stale bread. Replace the stems, set the peppers in a deep dish, pour in as much cold gravy as the dish will hold and bake in a moderate oven for half hour. They may be stuffed with sausage meat and bread. Serve in the dish in which they are baked.

-Mrs. C. Beckett, Shelbina

 

GREENS

(Such as Lettuce, Spinach and Other Greens)

Clean thoroughly, boil in water until it is tender, drain off the water, chop fine, fry in grease, make flour gravy to spread over, salt and pepper to suit the taste.

-Mrs. John Ommen, New Cambria

 

DELICIOUS WAY TO PREPARE GREENS

Wash and boil in the usual way. Place in a frying pan some meat fryings, cut into this about five green oni6ns and fry to a light brown, then add about two tablespoons of flour. When this becomes brown put in the tender boiled greens, add a little clear water and let simmer a few minutes and season. Garnish with thinly sliced hard boiled eggs.

-Mrs. A. J. Biebel, Marshall

 

LETTUCE WITH CREAM SAUCE

Take nice crisp lettuce, wash and let stand in cold water till read to serve. Take half cup vinegar and stir thick with sugar, stir into this half cup thick sour cream, add two hard boiled eggs chopped fine, pour over lettuce and stir well.

 

A DISH YOU WILL LIKE

1 pint of beans lb. cheese

2 medium sized onions

Cook beans and onions together till done, then put in the cheese which has been cut in small cubes. Serve while hot.

-Mrs. J. P. H., Springfield

 

SWEET AND SOUR STRING BEANS

1 quart wax beans 2 tablespoons sugar

1 teaspoon salt 2 tablespoons vinegar

1 tablespoon flour Salt and pepper to taste

1 quart boiling water

Wash, string and cut beans in pieces, cook in boiling water until tender, from 1 to 3 hours, add salt when nearly done, drain and reserve one cup bean water for following sauce: Melt butter, add flour, then bean water or soup stock and bean water mixed; then the rest of ingredients to taste, add boiled beans and serve hot.

-Mrs.. H. F. Zastrow, New Haven

 

CREAMED ASPARAGUS

1 quart asparagus 1 tablespoon butter

1 cup sweet cream Salt to taste

4 eggs

Put asparagus on to boil with the salt. The asparagus must be cut in little pieces. When done drain off all but half cup of the water, whip eggs, add cream, whip some more, add to asparagus, add butter, stir on stove till it thickens. Set off, ready to serve.

-Mrs. E. P. Mantels, Union

 

ASPARAGUS ON TOAST

Cut asparagus in 1-inch pieces, boil in salt water 20 minutes, drain. Add to medium white sauce, allowing one cup sauce to each bunch of asparagus. Serve on toast for a vegetable course.

 

ASPARAGUS WITH EGGS

Boil a bunch of asparagus 20 minutes. Cut off the tender tops and lay them in a deep buttered pie plate. Mix one tablespoon of melted butter with salt and pepper to taste, add four eggs lightly beaten, pour over the asparagus and bake in a hot oven eight minutes. Serve immediately.

-Mrs. H.W. Harshbarger, Centralia

 

THIN WHITE SAUCE

1 tablespoon butter teaspoon salt

1 tablespoon flour 1 cup sweet milk

 

MEDIUM WHITE SAUCE

2 tablespoons butter teaspoon salt

2 tablespoons flour 1 cup sweet milk

 

THICK WHITE SAUCE

3 tablespoons butter teaspoon salt

3 tablespoons flour 1 cup sweet milk

Method: Melt the butter, rub in the flour, add salt and milk, cook until thick.

 

DICED TURNIPS

Like cabbage, turnips possess properties which will render them strong and unattractive unless cooked in an open vessel and as quickly possible. Wash, peel and dice them. Wash and drain again and place in a vessel with sufficient boiling water to cover them. Cook thirty minutes, or until tender, meantime salting them. Drain and place in the serving dish. Pour over them two tablespoonfuls of melted butter or one each of butter and lemon juice, and serve with or without a sprinkling of minced parsley or sweet peppers. Instead of butter white sauce or egg sauce may be used.

 

PUMPKIN SOUFFLE

Stir into a pint of pumpkin pulp a tablespoonful of butter, the beaten yolks of three eggs, three-quarters of a pint of cream, or milk with another spoonful of butter added, one teaspoonful of sugar and salt and paprikato taste. When mixed lightly, stir in the whipped whites of egg; pour into a buttered baking dish and bake till firm. Serve at once.

 

PUMPKIN SCRAPPLE

Have ready a quart of boiling water and into it stir one cupful pumpkin pulp pressed very dry, half a teaspoonful of salt and half a cupful each of corn meal and coarse hominy, well mixed. Cook slowly one hour stirring frequently, then add a cupful of rather coarsely chopped hickory nuts and pour into a shallow pan, making the scrapple about two inches thick. Let harden, thoroughly; cut into half-inch slices; fry in hot fat; drain and serve with maple sugar or maple syrup.

BAKED VEGETABLES

2 cups sliced cabbage 2 cups fresh or canned tomatoes

2 cups diced potatoes cup pork cut in cubes

2 large onions sliced 1 or 2 green peppers cut

Put in pan and almost cover with water, then put in oven and until vegetables are tender. You can vary the flavor by adding turnips corn, okra or any vegetables in season.

-Mrs. J. W. Kirby, Ever

 

HOMEMADE HOMINY

3 heaping teaspoons concentrated lye 1 gallon white corn

Put corn and lye into kettle and cover with water and boil until of corn will slip. Remove from stove and wash thoroughly. Then coo dry.

-Lily Stokesberry. Osgood

 

HOMINY

4 ears corn, shelled 1 quart water

2 rounding tablespoons soda Salt to taste

Put corn in water with the soda and let stand over night. Next boil until hulls are loose. Wash through a number of waters until all come off. Then boil in salted water until done.

-Mrs. Lettie M. Miller, Bollv

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Salads

"To make a perfect salad there should be a spendthrift for oil, a miser vinegar, a wise man for salt and a madcap to stir the ingredients up and mix them well together."-Spanish Proverb.

 

FRUIT SALAD

4 bananas can pineapple

2 oranges 1 cup marshmallows

3 apples cup English walnuts

Cut fruit and marshmallows in small pieces and mix together. Chop the nuts and add just before serving. Mix with cream dressing and on crisp lettuce leaves.

 

CANDLE STICK SALAD

Arrange a crisp lettuce leaf on a small plate, then place a round slice of pineapple. Place half banana in the round hole where the pineapple core was removed, top with a candied cherry or substitute small red gum drop, pour two teaspoons mayonnaise over one side of all. Garnish with nuts if desired. Arrange carefully and have every cold.

 

PINEAPPLE SALAD

1 can pineapple, large size Nuts or marshmallows

6 bananas

Chop pineapple and add sliced bananas and nuts or marshmallows. Cover with dressing.

Dressing: 1 tablespoon flour

5 tablespoons vinegar 1 egg

4 tablespoons sugar cup pineapple juice .

Mix together and boil until thick.

-Mrs. C. H. Ramsey, Bellflower

 

PINEAPPLE SALAD

4 cups pineapple, cubed Lettuce

lb. quartered marshmallows Nut meats

Cover fruit and marshmallows with sugar, let stand several hours then drain and arrange in center of salad bowl surrounded with lettuce leaves; Pour over salad dressing and sprinkle with nuts.

Dressing:

2 eggs beaten 1 teaspoon each flour and

1 cup pineapple juice sugar mixed together

1 cup whipped cream 3 tablespoons lemon juice

Mix, beat well, and cook in double boiler, stirring constantly. Cool and add cream.

 

WALNUT BANANA SALAD

Slice bananas lengthwise and sprinkle with chopped nuts. Serve lettuce leaves with mayonnaise dressing.

-Mrs. C. J. Nordmeyer, Villa Ridge

 

ALMOND AND BANANA SALAD

3 bananas 1 head lettuce

lb. California grapes French dressing

lb. salted almonds Lemon juice

Cut bananas in quarters lengthwise and sprinkle with lemon juice. Chop the almonds fine and roll the bananas in them. Cut the grapes in halves, removing the seeds. Arrange the fruit on lettuce leaves and serve with French dressing.

-Mrs. A. H. Lindner, Union

 

NUT AND FRUIT SALAD

1 cup English walnuts 1 cup white grapes

1 cup almonds 1 pkg. gelatine

2 cups celery pint cold water

Blanch almonds, then chop nuts and apples. Cut celery fine but do not use chopping knife on this. Dissolve gelatine in cold water. When ready to set, pour over the salad, mix thoroughly and mold in small cups. Turn out and serve on lettuce leaves with mayonnaise.

-Mrs. G. F. Adams, Bellflower

 

MARSHMALLOW SALAD

20c worth of marshmallows 25c worth of nut meats

1 can pineapple

Cut fine and mix. Cover with the following dressing:

1 cup sugar 2 tablespoons corn starch

1 cup cream 2 eggs beaten stiff

Cook until thick and flavor with a lemon.

-A. H. Shearon., Macon

 

CHERRY SALAD

One quart cherries drained and sprinkled with sugar. Let stand while you make the following dressing:

1 egg cup milk

1 cup Sugar

Cook until thick, then cool and pour over cherries. Add one cup nuts just before serving.

-Mrs. A. L. Miller, Savannah

 

APPLE SALAD

6 apples 3 bananas

2 oranges cup nut meats

Mix with salad dressing and serve on lettuce leaves.

-Mrs. W. H. Eldridge

 

APPLE AND NUT SALAD

6 big apples, pared and cored cup nut kernels chopped fine and mixed with apples

Dressing:

2 eggs cup vinegar

cup sugar 2 tablespoons cream

Beat the eggs and sugar until it grains, add vinegar slowly. Boil until thick, stirring constantly. When cool, add the cream.

-Mrs. W. L. Reading, Buell

 

APPLE SALAD

cup nut meats cup dates

6 large apples cup marshmallows

3 stalks celery

Cut in small pieces and mix with dressing made as follows:

cup vinegar 2 teaspoons flour

cup sugar 3 or 4 tablespoons cream

Mix sugar, flour and vinegar, boil together until thick. Cool and add cream.

-K. Nellie Munkres, Rosendale

 

APPLE AND NUT SALAD

1 dozen large apples, peeled and 1 cup broken nut meats

chopped

Dressing:

Juice of lemon or 1 tablespoon cup fruit juice or hot

vinegar water

cup sugar cup whipped cream

2 eggs, beaten light

Cook in double boiler until thick and coats the spoon. When cold add whipped cream.

-Mrs. S. B. Dreon, Bellflowel

 

 

NUT SALAD

cup nuts cup cabbage

1 cup celery 2 cups apples

Mix all with salad dressing.

-Mrs. G. E. Rohrer, Montgomery City

 

NUT SALAD

4 large apples cup celery

2/3 cup nut meats

Chop all, but not too fine. Make the following dressing;

cup vinegar 1/8 teaspoon mustard

1/3 cup sugar 1 egg

1 teaspoon corn starch (or flour) 1 cup cream

Mix dry ingredients and add the beaten egg. Add slowly while stirring the vinegar. Cook until thick, and thin with the cream when ready to use.

-Miss Onie Hopkins, Trenton

 

WALDORF SALAD

1 cup chopped apples 1 cup nuts

1 cup chopped celery

Dressing:

cup vinegar 2 tablespoons flour

1 tablespoon sugar 1 cup sweet cream

Cook the sugar, vinegar, and flour together until thick. When cool beat in the cream.

-Mrs. J. C. Schell, Springfield

 

WALDORF SALAD

1 cup chopped celery 1 cup grapes or pineapple

1 cup chopped apples 1 cup nuts

Dressing:

3 eggs beaten light 2 tablespoons sugar

1 scant teaspoon salt cup vinegar

Beat thoroughly and cook until thick. When cold add one cup thick cream.

-Mrs. Anna Jones, New Cambria

 

WALDORF SALAD

1 quart finely chopped apples cup cocoanut (or chopped

teaspoon celery seed cabbage)

1 cup chopped nuts Salt to taste

Dressing:

1 egg cup vinegar

cup sugar 1 teaspoon butter

Cook until thick

-Mrs. James Ridgely, Kahoka

 

FRUIT SALAD

Drain all juice from any canned fruit, prepare any desired flavor of Jello, according to directions on box. Place drained fruit into small salad molds (or fill a teacup half full), pour over it the Jello. Set over night to cool (unless it can be put on ice). When ready to serve, set the mold or cup in boiling water a moment, turn out on a salad plate, form ring of whipped cream around it and garnish with any kind of chopped nuts.

 

VEGETABLE SALAD

2 potatoes boiled 2 cups cabbage

6 apples 4 hard boiled eggs

Mix vegetables and chop fine. Cover with mayonnaise dressing.

 

COMBINATION SALAD

5 large cooked potatoes 5 apples chopped

Dash of celery salt Nuts

Dressing:

cup sugar 1 tablespoon flour

2 eggs cup vinegar

Pinch salt, pepper, mustard

Cool and add to first part.

-Edna Hausman

 

COMBINATION SALAD

6 medium sized tomatoes 2 or three cucumbers

1 chopped Spanish onion 3 shredded green peppers

2 large apples

Quarter the tomatoes, cut cucumbers into very thin slices, mix vegetables and apples; put in bowl which has previously been rubbed with garlic berry, cover with a French dressing in which mustard, Worcestershire sauce, brown sugar and salt have been mixed with the oil a vinegar. Finally sprinkle with red pepper and set the bowl on ice until cold.

-Miss Olinda Wesselschmidt, New Haven

MACARONI SALAD

1 package macaroni 1 dozen sweet pickles cut

1 can pimentos cut fine fine

Cook macaroni in boiling salty water, drain and blanch, add pimentos and pickles, and mix with salad dressing.

-Mrs. Jake Baum, Rosendale

MACEDONIA SALAD

cup cauliflower florets cup cooked diced carrot

cup diced beets cup peas

cup asparagus tips cup finely cut beans (string)

Mix all together and serve on course lettuce leaves with French dressing.

PIMENTO CHEESE SALAD

1 can pimentos cut fine 1 cup grated cheese

1 cup celery cut fine cup apples cut fine

cup nut meats

Mix ingredients with salad dressing.

-Shadygrove W. P. F. C.

CHEESE P1MENTO AND PEA SALAD

1 can cooked peas 1 cup grated cheese

2 or 3 pimento peppers cut fine 1 cup mayonnaise dressing

Mix and serve on lettuce leaves or in ripe tomato cups.

-Mrs. W. H. Wenzel, Bolivar

PEA SALAD

Season one can peas, cook and cool, add onions, cheese and pickles chopped fine, cover with mayonnaise dressing, celery seed may be added if liked.

-Alice M. Stahl, Queen City

 

SANDWICH SALAD

Peel fine ripe tomatoes, chill thoroughly, cut into slices and sandwich together with mayonnaise and lay on lettuce leaves; sprinkle with little finely chopped sweet peppers.

-Mrs. F. G; Adams, Bellflower

 

TOMATO ASPIC SALAD

1 can tomatoes 2 cloves

onion Celery salt

1 tablespoon sugar Pinch soda

1 box gelatine 1 tablespoon vinegar

Cook tomatoes, onion, cloves, celery salt, sugar and soda together then put through colander; add gelatine, after having been soaked in the vinegar. When cold cut in squares and serve on lettuce leaves with spoonful mayonnaise dressing. Chopping celery or nuts are fine with it.

-Mrs. C. B. Dermott, Lamar

 

CREAM SLAW

head cabbage chopped fine 2/3 cup vinegar

cup sugar 1 tablespoon flour

1/8 teaspoon mustard and pepper

Mix dry ingredients and add to vinegar, cook until thick, then cool and add the cabbage, previously salted to taste; cover all with cup whipped cream just before serving.

-Minnie Logan

 

DECORATIVE CABBAGE SALAD

1 small head cabbage Few sweet pickles

1 can red pimento, chopped Apples, chopped

1 cup seedless raisins Pecan meats

Mix with mayonnaise. May be served on lettuce leaves.

-Mrs. Harry Ross, Elsberry

 

CABBAGE SLAW

1 small head cabbage 2 tablespoons sugar

Salt and pepper

Shred cabbage fine, mix with salt, pepper and sugar.

Dressing:

1 egg cup vinegar

2 tablespoons sugar 1/3 cup sour cream

Cook until thick.

-Mrs. Joe R. Barnett, Odessa

 

COOKED SLAW

1 head cabbage cut fine Salt and pepper to taste

Dressing:

2 eggs well beaten 1 teaspoon celery seed

1/3 cup chopped nut meats teaspoon mustard

cup vinegar 1/3 cup sugar

cup thick cream

Cook until thick and mix with cabbage.

-Mrs. L. M. Prather, Springfield

 

CABBAGE CREAM SLAW

1 quart finely chopped cabbage 2 well beaten eggs

1 cup thick cream 1 teaspoon flour

2/3 cup vinegar 2 tablespoons sugar

Butter size of egg

Beat flour and eggs together, add cream and butter, stir sugar into vinegar, then add to first mixture, cook slowly about three minutes, add cabbage and mix. Cover with hard boiled eggs.

-Mrs. J. a. Lindner, Union

 

POTATO SLAW

1 quart potatoes 3 tablespoons sour cream

1 onion Vinegar to suit taste

-Mrs. Emma Schnaath, Union

 

POTATO SALAD

2 cups cold diced potatoes 1 cup celery

1 cup raisins cup nut meats

Mix with one cup rich mayonnaise.

-Anna Thrailkell, Odessa

 

POTATO SALAD

1 quart cold firm potatoes cup sugar

2 small onions chopped fine 1 teaspoon celery seed

Pepper to suit taste

Mix with mayonnaise dressing and garnish the top with sliced hard boiled eggs.

-Jane A. Jones, New Cambria

 

POTATO SALAD

1 quart boiled and mashed 1 minced onion

potatoes Celery or mustard seed

1/8 teaspoon salt and pepper

Dressing:

2 eggs 1 cup vinegar

1 tablespoon sugar Small lump butter

Cook until thick and pout into potato mixture.

-Mrs. Ella Slater, Clarence

 

WALNUT AND POTATO SALAD

6 medium size cold potatoes cup walnut meats

green pepper Piece of celery

3 or 4 small pickles 1 cup thick boiled salad

1 red beet dressing

Chop potatoes, nuts and beets together and add the shredded celery and green pepper. Mix with salad dressing and press into a mould. Chill for several hours, then turn out on lettuce and garnish with halves of nuts and hard boiled eggs cut in fancy shapes.

 

BEAN SALAD

1 pints cold cooked beans 1 small onion, chopped fine

3 sweet pickles (diced)

Mix and add the following dressing:

1 cup vinegar 2/3 cup sugar

1 cup sour cream 1 tablespoon butter

1 tablespoon flour 1 egg

Boil sugar, butter and vinegar; beat egg, cream and lour together, add to first mixture and boil five minutes. Add one teaspoon salt, pepper and mustard.

-Mrs. J. W. Kirby, Everton

 

BEAN SALAD

1 pint kidney beans 1 tablespoon sugar

2/3 cup chopped pickles cup vinegar

2 tablespoons chopped onion Chill and serve.

-Mrs. Frank Carothers, Clarence

 

BEAN SALAD

1 can baked beans 3 eggs (hard boiled)

2 cups cabbage (chopped) 1 onion (chopped)

3 pickles (chopped) Mix well and add dressing

Dressing:

1 cup mild vinegar teaspoon each pepper

1 egg, beaten and salt

1 teaspoon mustard Lump of butter

Cook until thickens. Cool.

-Iva Batson, Springfield

 

BEAN SALAD

2 cups cold navy beans 3 hard boiled eggs

cup pickles cut fine Salt and pepper

cup onions cut fine 1 teaspoon celery seed

Mix with mayonnaise.

-Mrs. Clarence Miller, Kahoka

 

SPANISH SALAD

5 potatoes cooked and mashed 2 cups cabbage

4 peppers 1 onion chopped fine

1/8 teaspoon celery seed 3 eggs boiled for top

Dressing:

2/3 cup vinegar Butter size of egg

4 tablespoons sugar 1 tablespoon prepared

Boil all together mustard

-Mrs. J. W. Robertson, Montgomery City

-Mrs. Tom Perry, Wellsvillle, Mo.

-Mrs. John Wells, Bellflower

 

ENDIVE SALAD

1 gallon endive cut fine cup sugar

1 tablespoon butter 2 hard boiled eggs

cup vinegar 1 onion

1/8 teaspoon salt

Melt butter, sugar, vinegar, and slat, let cool and mix with endive, put in dish and cut eggs on top. Serve at once while crisp. Endive must be tied up and bleached to make a good salad.

 

CUCUMBER SALAD

Peel and slice cucumbers fine, sprinkle with salt, leave stand for twenty minutes, then drain off water, add vinegar, pepper and cream and mix thoroughly.

-Mrs. John B Ommen, New Cambria

 

ONION SALAD

4 hard boiled eggs Winter onions chopped fine

Mix eggs chopped fine, with onions, cover with mayonnaise; mild flavored globe onions may be used.

 

EGG SALAD

8 hard boiled eggs 3 medium sized cucumber

teaspoon celery seed pickles

Mayonnaise

Chop eggs and pickles together, add celery seed and mayonnaise, mix well and garnish with lettuce or parsley.

-Mrs. V. B. Vandiver, Leonard

 

OYSTER SALAD

1 teacup vinegar 4 eggs

1 heaping tablespoon butter 1 teaspoon mustard

Pinch cayenne pepper Salt and sugar to taste

Beat eggs, mix with other ingredients, cook in double boiler. To one can cove oysters add few powdered crackers, two small cucumber pickles chopped fine, one tablespoon onions chopped fine; pour over this the above mixtures while hot.

 

SALMON SALAD

4 or 5 boiled eggs 1 can salmon

1 onion chopped fine 2 sweet pickles diced

Few crackers 1 or 2 stalks of celery

Mash together the above ingredients. Dressing:

2 tablespoons flour cup vinegar

1 tablespoon salt, pepper and mustard Butter size of egg

1 egg well beaten

Mix dry ingredients, add butter , eggs and vinegar, cook until thick, stirring constantly.

 

SALMON SALAD

1 can salmon 1 dozen crackers

Dash salt and pepper cup sugar

cup vinegar 1 small onion cut fine

Crush crackers and mix with other ingredients, turn into salad bowl on bed of lettuce.

-Mrs .G. S. Bluns, Eureka

 

SALMON SALAD

1 can salmon Yolks 2 hard boiled eggs

cup melted butter 2/3 cup vinegar

6 medium sized cucumber pickles Small teaspoon salt, pepper

Remove bones from salmon, add eggs rubbed smooth, then salt, pepper, pickles, butter and vinegar.

-MRs. Arch Cline, Granger

 

SALMON SALAD

2/3 cup salmon cup potatoes

Salt 1 small onion diced

2 tablespoons vinegar

-Carline Heinze, Kahoka

 

SALMON SALAD

1 can red salmon 1 cups chopped cabbage

8 cucumbers chopped fine Mix together

Dressing:

1 teaspoon sugar 1/3 cup cream or milk

1 teaspoon salt 1 teaspoon flour

1 egg teaspoon pepper

1/3 cup vinegar

Mix and add little butter, boil until thick.

 

CHICKEN SALAD

Meat of one boiled chicken (minced) 1 large bunch of celery

Cut celery stalks into fine pieces and mix with chicken; lettuce or cabbage may be substituted for celery. Mix with a salad dressing.

-Mrs. Charles Purdy, Clarence

 

CHICKEN SALAD

Meat from one boiled chicken 1 onion

4 hard boiled eggs Little cabbage

5 or 6 cucumber pickles

Mince the meat, add chopped egg whites, mashed yolks seasoned with salt, sugar, and pepper to taste, onion and pickles. Moisten with a little chicken broth.

 

GOLDEN SALAD DRESSING

4 egg yolks 1 teaspoon salt

1 teaspoon 2 teaspoon corn starch

2 teaspoons sugar Dash cayenne pepper

cup water (boiling) cup vinegar

2 tablespoons butter

Beat yolks of eggs with salt, rub together the dry ingredients. Mix water, vinegar, and butter, then stir in dry ingredients. When thick set off and beat in yolks of eggs, put in covered glass jar, and it will keep for some time.

--Mrs. Ralph Towers, Aurora

 

SALAD DRESSING WITHOUT OIL

4 egg yolks Juice of 2 lemons

pint tick cream

Heat lemon juice to boiling point and stir in egg yolks, set aside to cool; when cool add the cream which has been whipped to thick froth.

--Miss Okle Roberts, Trenton

 

SALAD DRESSING WITHOUT OIL

2 eggs tablespoon salt

Butter size of egg 3 tablespoons

1 tablespoon sugar

Beat the eggs, add salt and sugar, melted butter and vinegar, set over boiling water and stir constantly until thick. When cold add cup whipped cream.

--Mrs. T. M. Story, Revere

 

HONEY SALAD DRESSING

3 egg yolks Juice of 3 lemons

1 tablespoon sugar 1 cup honey

cup whipped cream

Beat yolks, add lemon juice, sugar and honey, cook in double boiler until thick; when cold fold in the cream.

--Mrs. J. Pattonroyals, Huntsville

 

SALAD DRESSING

1 cups sugar 1 heaping tablespoon flour

teaspoon salt, mustard, celery Lump butter size walnut

seed 3 well beaten eggs

1 cup vinegar

Mix dry ingredients, add eggs and butter, add slowly while stirring one cup vinegar, cook until thick (stir while cooking), thin with sweet or sour cream as you use it. It will keep indefinitely.

--Mrs. H. A. Cowden, Columbia

 

SLAW DRESSING

cup vinegar cup sugar

teaspoon celery seed 1 scant teaspoon salt

Pepper to taste

Beat egg and sugar, salt, pepper, celery seed and butter, mixing well. When vinegar boils pour slowly into egg mixture, stirring constantly until well done. Amount of ingredients may be doubled. Then put in a glass jar, where it will keep, if in a place.

--Mrs. R. E. Gaunt, Macon

 

MAYONNAISE DRESSING

cup vinegar cup sugar

2 eggs

Let vinegar come to a boil, then add beaten egg yolk mixed with sugar. Cook until it thickens. Then add beaten whites of eggs.

--Graham W. P. F. C., Shelbina

 

MAYONNAISE DRESSING

5 quarts vinegar and water 15c can mustard

mixed 1 cups sugar

50 yolks eggs 5 tablespoon corn starch

Cook until thick, excellent for picnics where large quantity is wanted.

 

CREAM MAYONNAISE

1 egg cup sugar

teaspoon salt 1 heaping teaspoon corn

1/8 teaspoon mustard starch

1 cup sour cream cup vinegar

Beat the egg, add sugar, salt, corn starch, mustard and vinegar, cook until thick, stirring constantly; when cold beat in cup full of sweet or sour cream. For salads such as salmon, where little sweetening is wanted, reduce the quantity of sugar.

--Mrs. Lee Padget, Arbella

 

THOUSAND ISLAND SALAD DRESSING

1 egg yolk beaten 1 teaspoon salt

2 tablespoons vinegar Wesson oil

2 red peppers 1 green pepper

4 hard boiled eggs 1 tablespoon chilli sauce

Mix egg, salt and vinegar, add Wesson oil until stiff, then add peppers, eggs and chilli sauce.

--Mrs. Gentry Withers, Clarence

 

BOILED SALAD DRESSING

3 tablespoon melted butter 1 tablespoon flour

1 cup milk (sweet or slightly 1 tablespoon sugar

sour) 1 teaspoon ground mustard

cup mild vinegar 1/8 teaspoon cayenne pepper

2 eggs

Stir dry ingredients in melted butter, add milk, cook and stir constantly until the mixture is the consistency of cream. Beat egg yolks slightly, add vinegar, pour into first mixture and cook till thickened, stirring constantly. When cool fold into the beaten egg whites. This dressing will keep for several days in a cool place, if kept in a tightly covered glass jar.

 

 

 

 

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Pies

No soil upon earth is so dear to our eyes,

As soil we first stirred in terrestrial pies.

 

MINCE MEAT

1 gallon ground lean meat 1 quart gooseberries

2 gallons apples, finely chopped 1 cup vinegar

4 boxes seeded raisins 2 qts. Syrup from preserved

2 boxes currants fruit, such as peaches,

1 quart cherries pears, strawberries

Sugar to sweeten as you like

For the meat use the neck of beef or the lean parts of the hogs head. Cook until it falls from the bone, then grind. To the meat add the apples, cooked until tender, then the raisins and currants, also cooked; sugar and some water, if necessary. After cooking this for a short time, add the cherries and gooseberries and allow them to become hot; then seal in glass jars.

--Grace Miller

 

MINCE MEAT

2 lbs. of boiled beef 1 tablespoon of cloves

1 lb. of suet 1 tablespoon of allspice

5 lbs. of apples 1 tablespoon of salt

2 lbs. of raisins (washed) 1 tablespoon nutmeg

2 lbs. currants 2 lbs. of sugar

2 tablespoons of mace 1 quart sweet cider

1 pint vinegar

Chop beef and suet and apples fine. Mix all together and cook and then seal. This amount will make seven quarts and is excellent.

--Mrs. Lizzie Zinnert, Ashton

 

MINCE MEAT

3 cups of cold boiled meat 2 cups of raisins

ground 5 cups of sugar

5 cups of chopped apples 1 tablespoon each of clove,

1 cup of molasses cinnamon, nutmeg

1 cup of cider vinegar 1 teaspoon each of salt and

1 cup of water pepper

1 cup of suet 1 large lemon, juice and

grated rind

Cook all together until raisins are tender.

--Mrs. Cora Harleman, Bois DArc

 

MINCED MEAT FOR PIES

2 lbs. lean meat chopped fine 2 lbs. currant

5 lbs. apples chopped fine 2 tablespoon cinnamon

gallon grapes, seeded 1 tablespoon each nutmeg,

gallon plums, seeded cloves, allspice

3 lbs. raisins 1 tablespoon salt

2 lbs. sugar

Mix all together and heat. Seal.

--Mrs. J. P. Delzell, Springfield

 

MINCE MEAT

1 gallon ground meat 3 cups vinegar

4 quarts canned or stewed 7 cups sugar

peaches 3 level tablespoons each of

4 quarts stewed apples ground allspice, ground

3 or 4 boxes raisins cinnamon, ground cloves

This ground meat is hogshead, not using ears or jowls, salt the head and cook until tender, then grind. Cook all together until it boils good to cook the raisins. Dont let burn. Seal in glass jars while hot. Is very rich. Makes about twelve quarts.

 

MINCE MEAT

1 quart meat 2 cups vinegar

2 quarts apples 1 glass jelly juice

1 quart raisins Rind of one lemon

1 quart currants 1 teaspoon each of cloves,

2 cups flour ginger, nutmeg, cinnamon,

1 cup molasses allspice

Let come to a boil and seal. For larger amount just double the amount.

--Mrs. Elmer Thomas, New Cambria

 

MINCE MEAT

6 lbs. lean meat (beef) 2 tablespoons cloves

2 lbs. brown sugar 2 tablespoons cinnamon

1 lb. suet 1 pint boiled cider

2 lbs. raisins 1 teaspoon ginger

2 lbs. currants 1 teaspoon allspice

lb. citron 1 teaspoon salt

5 lbs. apples teaspoon black pepper

Cook meat until tender, grind fine, chop or grind apples. Mix all ingredients and cook until apples are done, can hot and seal.

--Mrs. Harry Cannefax

 

MINCE MEAT

5 lbs. meat 2 or 3 oranges

10 lbs. apples 1 teaspoon pepper

5 lbs. raisins 3 teaspoons cloves

4 lbs. sugar 10 teaspoons cinnamon

3 pints molasses 1 teaspoon nutmeg

Juice and rind of 2 or 3 lemons Salt and vinegar to suit taste

Add water to thin down and cook till done.

--Mrs. Lee Padget, Arbella

 

MINCE MEAT

2 lbs. lean beef 2 tablespoons mace

1 lb. suet 1 tablespoon cloves

5 lbs. apples 1 tablespoon allspice

5 lbs. raisins 1 tablespoon salt and

1 lb. Cultana small raisins pepper

lb. citron 1 teaspoon nutmeg

2 tablespoon cinnamon 2 lbs. brown sugar

Boil the meat till tender, then remove cover and stew till dry. Chop fine, mix with other ingredients using fruit juices to moisten to suit taste.

--Mrs. H. B. Gorrell, Canton

 

GREEN TOMATO MINCE MEAT

1 peck green tomatoes 1 cups chopped suet

1 peck apples 2 cups water

3 lbs. raisins 2 tablespoons allspice

2 cups vinegar 3 tablespoons cinnamon

5 lbs. sugar 3 tablespoons ground cloves

Wash and chop the tomatoes in small pieces. Peel apples and cut in small pieces or grind in the food chopper. Place tomatoes in a colander, pour boiling water over them three times, draining well. Put all ingredients in a kettle and let simmer slowly until tender.

--Ethel E. Kelley, Ash Grove

 

NEVER-FAIL PIE CRUST

1 cup flour 3 tablespoons water

2 tablespoons lard

Mix flour, lard and salt with hands, then add the water. This makes one large pie crust.

--Mrs. Joe R. Barnett, Odessa

 

 

FLAKY PIE CRUST

1 cup lard 1 level teaspoon salt

1 cup boiling water 3 cups flour

1 teaspoon baking powder

Put lard in pan, add salt and water and put on stove until it comes to boil. Sift baking powder and flour together and stir into other ingredients. Put plenty of flour on bread board and roll. Bake on back of pie pans or paper plates. This makes five shells.

--Mrs. D. S. Browning, Verona

 

PIE CRUST

1 pint flour Pinch of salt

4 tablespoons lard 1 teaspoon baking powder

Sift salt, baking powder and flour together. Work in lard and mix with enough water to make soft dough.

--Dorothy Kutzner, Gorin

 

RHUBARB PIE

2 cups rhubarb, chopped Lump of butter

1 cup sugar 1 tablespoon flour moistened

1 egg with 3 tablespoon water

Pour boiling water over rhubarb; drain off water after 5 minutes. Mix with other ingredients, saving white of egg for top. Bake with one crust.

--Mrs. Roy Belts, Wellsville

 

RHUBARB CUSTARD PIE

Cover four cups of fine, chopped rhubarb with cold water and let stand for 10 minutes; then drain. Mix in bowl:

2 tablespoon flour 3 eggs (yolk only)

2 cups sugar 1 heaping tablespoon butter

Beat well, add rhubarb. Bake with one crust and frost with whites of eggs. Makes two pies.

--Mrs. F. R. Winters, Macon

 

RHUBARD PIE

1 cup rhubarb 1 cup sweet milk

1 cup sugar mixed with 1 egg (yolk)

1 tablespoon flour

Bake with one crust. Beat the white of egg very stuff, add teaspoon of sugar, spread over the pie and return to oven to brown.

--Mrs. M. W. Renoe, New Cambria

 

RHUBARD PIE

Make a tender crust and line pan. Cut rhubarb stalks in small bits, put in pan, sweeten to taste, add small lumps of butter, and sprinkle with allspice, cover with top crust and bake. A delicious pie.

--Mrs. Lula Hume, Kahoka

 

ORANGE PIE

2 large oranges 1 heaping tablespoon flour

1 cup sugar 2 eggs (yolks)

lemon (juice) 2 tablespoons melted butter

Use juice of two oranges and grated rind of one. Mix sugar and flour together, add well beaten yolks of eggs, then butter, turn into a pie pan lined with pastry and bake in a quick oven. When done so as to resemble a finely baked custard spread on the top the beaten whites sweetened with two tablespoons of sugar. Brown slightly. The juice of half a lemon improves it.

 

CUSTARD PIE

2 eggs Pinch of salt

3 tablespoons sugar 1 cups milk

Beat two eggs slightly, add three tablespoons of sugar, pinch of salt and one and half cups of milk. Pour into a pie plate lined with a good crust.

--Mrs. Arthur Steiger, New Haven

CUSTARD PIE

(Sent in by Mrs. S. B. Smith, Superior, Neb., who said she was not a W. P. F. A. member, but would be if she lived in Missouri.)

4 heaping tablespoons sugar 3 eggs

2 scant tablespoons of flour 3 cups sweet milk

Pinch of salt

Beat the whites last and stir in just before putting the custard in the pan. Flavor with nutmeg. This will make two pies.

 

CUSTARD PIE

1 pint scalded milk teaspoon salt

cup sugar teaspoon nutmeg or

3 eggs (yolks) vanilla

For cocoanut custard allow one cup of cocoanut to stand in the hot milk before using.

Custard pie must bake slowly and is done when a sliver knife inserted in the center comes out clean.

--Mrs. W. R. Roderick, Oak Grove

 

WHITE COCOANUT PIE

2 cups milk 4 tablespoons flour

8 tablespoons sugar 1 cup cocoanut

3 eggs (whites) Lump butter

Pinch salt

Two cups of milk with lump of butter about the size of a small hickory nut, set on stove to heat. When hot add one cup of cocoanut, eight tablespoons of sugar, four tablespoons of flour and a pinch of salt well mixed together. Cook this mixture until thick and let stand till almost cool. Fold in the whites of three large eggs and turn into pie crust already baked. Sprinkle with cocoanut.

COCOANUT ORANGE PIE

1 cup shredded cocoanut 3 eggs separated

4 oranges 2 tablespoons flour

1 cup sugar 2 tablespoons melted butter

Mix cocoanut with grated rind of one orange, add juice of orange sugar, yolks of eggs and flour and butter. Pour into pastry lined pie plate, bake in oven. Cover with whites of eggs and brown. This makes two pies.

--Mrs. Harry Freitag, New Haven

 

CREAM PIE

1 pint rich cream 3 eggs (whites)

1 cup powdered sugar teaspoon vanilla

Pinch salt Dash of nutmeg

Pour pint of rich cream upon sugar, let stand until egg whites have been beaten to a stiff froth, add them to the cream and beat up thoroughly. Add flavoring. Bake with one crust. This makes two pies.

--Delia Richardson

 

CREAM PIE

1 tablespoon flour 2 eggs (yolks)

3 tablespoons sugar Vanilla to suit taste

1 cups sweet cream

Mix flour and sugar, add eggs and cream, put on and boil till thick.

 

CREAM PIE

1 cup sugar 1 pint cream

2 tablespoons flour 3 eggs (whites)

Mix sugar and flour, add cream and stiffly beaten egg whites. Sprinkle cocoanut on top and bake in one crust.

--Mrs. E. B. Baker, Arbella

 

 

ENGLISH CREAM PIE

1 cup milk 2 eggs (yolks)

cup sugar cup milk

cup flour Pinch of salt and butter size

of walnut

Scald the one cup of milk with pinch of salt. Mix the sugar and flour, beat yolks and add to half cup milk. Add this to scalded milk and cook until it thickens. Cool, add vanilla. Use the two whites of eggs for meringue after the custard has cooled. Fill your baked crust, put meringue on top and brown in oven.

--Mrs. R. D. Belew, Lone Dell

 

CREAM PIE

1 cup cream 1 heaping tablespoon

1 cup sugar, scant 2 eggs (whites)

Mix sugar, flour and cream, whip eggs stiff, stiff in lightly, flavor. Pour in crust and bake as custard pie.

--Mrs. P. M. Harvey, Arbella

 

BAKERS CUSTARD PIE

3 eggs (yolks creamed) 3 eggs (whites well beaten)

cup sugar 2 cups sweet milk

1 tablespoon flour Any desired flavoring

This receipt is from a celebrated cook in a New York bakery. This secret is the addition of this but of flournot that it thickens the custard any, but prevents it from wheying and gives the smooth appearance when cut.

 

[INSERT looks like newspaper clipping]

BUTTERSCOTCH

2 cups milk 1 tablespoon butter

1 cup brown 1 teaspoon vanilla

2 tablespoons cornstarch 1/8 teaspoon salt

2 egg yolks 2 egg whites, beaten until stiff

Mix cornstarch with cup milk. Scald remaining milk in double boiler. Melt butter, add sugar, and cook, stirring constantly, until

 

BANANA PIE

1 cup of sugar 2 eggs (yolks)

2 teaspoons of cornstarch or 1 pint milk

flour

Make all together in one crust.

--Mrs. Louella Wallace, Rosendale

 

BANANA PIE

(Custard Filling)

1 cup sugar 2 eggs (yolks)

2 tablespoon flour 1 cup sweet milk

Lump butter size of hickory nut

Stir sugar and flour well together, add yolks of eggs, beat well and add slowly the milk and butter. Cook in double boiler until thickens. Have a crust baked and when cool fill moderately with sliced bananas. When a filling is cool pour over sliced bananas in pie crust, beat the whites of eggs, add one tablespoon of sugar, spread this over the top and brown.

--Mrs. Mary Adams, Trenton

 

BANANA PIE

1 cup sweet milk, let boil 1 cup sugar

4 eggs (yolks) 4 heaping tablespoons flour

Thin the flour with a little milk and add to boiling milk; let cook until thick. When cool put in baked crust; first a layer of filling, then a layer of sliced bananas. Repeat until crust is full. Cover with a meringue of whites of eggs. Brown in oven.

--Mrs. Emil Dvorak, Bolivar

 

CHOCOLATE PIE

2 heaping teaspoons cornstarch 6 tablespoons sugar

Mix with beaten yolks of teaspoon vanilla

3 eggs 1 quart water

4 or 5 tablespoons grated Pinch of salt

chocolate

Boil briskly. Use whites on top. This makes two pies.

--Boil briskly. Use whites on top. This makes two pies.

--Mrs. J. A. Lindner, Union

 

 

CHOCOLATE PIE

1 cup sugar 2 tablespoons cornstarch

2 eggs (yolks) 1 teaspoon vanilla

1 cup hot water 1 tablespoon butter

cup of chocolate

Put sugar and chocolate in a pan, add water slowly, then butter and beaten egg yolks with cornstarch in a little water. Cook well, remove from fire and add flavoring. Pour into baked crusts and spread with stiffly beaten egg whites sweetened with one tablespoon of sugar. Brown in oven.

--Miss Pearl DeHaven, Springfield

 

CHOCOLATE PIE

1 cup sugar Butter size of egg

2 level tablespoons flour 3 eggs (yolks)

2 level tablespoons cocoa 1 pint sweet [w]ilk

Mix ingredients together and stir until smooth, add to milk and cook until thick. Make a meringue of the whites of the eggs beaten stiff, two tablespoons sugar and half teaspoon vanilla.

--Mrs. Elmer Breit, Rovendale

 

VINEGAR PIE

1 cup sugar cup water

cup cider vinegar

Let all come to boil, add butter size of walnut and when cool add one egg well beaten and four tablespoons of grated stale light bread crumbs or cracker crumbs. Bake in two crusts. Fine.

VINEGAR PIE

1 cup sugar 1 cup water

2 eggs 2 tablespoons flour or cornstarch

2 tablespoons vinegar

teaspoon of lemon extract

Cook in double boiler, and fill in baked crust; cover with frosting. Do not flavor until just as it is taken off stove and add a lump of butter.

--Mrs. C. R. Ramsay, Bellflower, MO

 

CARAMEL PIE

1 cup brown sugar 2 tablespoons flour

cup white sugar 1 cups milk

2 tablespoons water Lump butter

Punch salt 2 eggs (yolks)

1 teaspoon extract

Then use the whites of the eggs for meringue. This may be made without eggs and use whipped cream for frosting.

--Mrs. Lizzie Folkers, New Cambria

 

BROWN SUGAR PIES

3 cups brown sugar 5 eggs, whites of 3 for top

2 tablespoons butter 1 cup sweet milk

3 tablespoons flour Flavor with vanilla

Bake in one crust and when done spread with meringue and brown.

--Mrs. Eddie Allen, Elsberry

 

BUTTER SCOTCH PIE

2 eggs 2 tablespoons flour or cornstarch

1 cup sugar (scant), dark brown

or granulated 1 tablespoon butter

1 cup milk Flavor to suite taste

Use whites of eggs for frosting. This will make one pie.

--Mrs. Mertie Furlong, Nodaway County

 

BUTTER SCOTCH PIE

1 cup brown sugar Butter size of an egg

1 pint water or milk 2 tablespoons cornstarch

2 eggs (yolks) 1 tablespoon flour

Mix sugar, cornstarch and flour and blend with cold water, then add the remainder boiling water and let boil till thick. Then add butter and flavor with vanilla and fill in baked crust. Spread top with the well beaten whites of eggs.

--Mrs. C. A. Binder, Macon

 

BUTTER SCOTCH PIE

1 cup brown sugar 2 eggs (yolks)

2 rounding tablespoons butter 1 cup milk

2 rounding tablespoons flour

Cream brown sugar, butter and flour together. Mix eggs and milk together and heat to boiling. Remove from fire and pour over the sugar, butter and flour. Mix all together and let come to a boil until thick, pour into crust which has been browned; beat whites of eggs and spread over top, adding a little sugar. Brown in oven.

--Mrs. Herbert Schmidt, Union

 

BUTTER SCOTCH PIE OR SHORTCAKE

Bake on a tin sheet three circles of thin pastry (that have been well pricked) the size of a pie plate. When cool put butter scotch filling between layers of pie crusts, cover with meringue and brown.

Butter Scotch Filling

cup butter 2 cups scalded milk

cup brown sugar 2 eggs (yolks)

cup flour teaspoon salt

Cream butter and sugar, add flour. Stir this mixture into scalded [milk] in double boiler, add beaten yolks of eggs. Cook, stirring all the [illegible] until the mixture thickens when, lastly, add one-fourth teaspoon salt.

--Mrs. Jno. A. Wells, Tras[rest illegible]

 

BURNT CARMEL PIE

Mix three tablespoons of butter, two cups of brown sugar and enough milk to begin the cooking and boil to a stiff wax. Mix together the yolks of three eggs.

1 cup of water 1 cup of milk

Add to the brown sugar mixture. Flavor if desireid and pour into dough crust and bake. Cover with whites of three eggs beaten with three tablespoons of white sugar. This makes two good pies.

--Mrs. G. W., New Haven

 

BUTTER SCOTCH PIE

Bake a good pie crust and cool. Fill with the following which should also be cooled before putting in the crust:

1 cup brown sugar 2 eggs (yolks)

2 level tablespoons flour 1 cup rich milk or part

1 rounding tablespoon butter cream

Pinch salt

Mix sugar and flour and butter. Add beaten egg yolks and then gradually add milk and a pinch of salt. Cook until thick, stirring constantly. When cold spread in pie crust and serve either frosting or whipped cream on top.

--Mrs. Earl Cross, Callao

 

JESS DAVIS PIE

2 cups sugar 3 eggs

2/3 cup butter 1 cup sweet cream

3 tablespoons flour Flavor to taste

Manipulate same as cream pie and pour in baked crust.

 

CHESS PIE

1 cup sugar 2 cups hot water

4 eggs (yolks) 1 tablespoon cloves

cup flour 1 tablespoon cinnamon

2 tablespoons butter 1 tablespoon vanilla

2 cups raisins

Place raisins in bottom of crust; mix other ingredients together, adding hot water last; pour over raisins and bake. When done, cover with the beaten whites of eggs. This makes two pies.

--Miss Bice Looker, Bellflower

 

SWEET POTATO PIE

Boil or bake sufficient sweet potatoes to make three-fourths of a pint of the pulp when rubbed through the colander. Add a pint of milk.

1 small cupful sugar 1 teaspoon lemon extract

2 eggs (yolks) Pinch salt

A little cornstarch or flour for thickening.

Bake in a shallow pan lined with a rich crust. When done cover with meringue made by beating the whites of the eggs and adding a little sugar. Return to the oven and brown.

--Mrs. John E. Baker, Clark County

 

DELAWARE SQUASH PIE

cup butter teaspoon salt

cup sugar 1 cup cooked squash

1 egg (lightly beaten) cup chocolate prepared as

Yolk of another egg beverage

2 tablespoons cream teaspoon cinnamon

teaspoon vanilla extract

Mix ingredients together and turn into a deep pie plate lined with [illegible] and bake. Serve with whipped cream.

--Mrs. Irvin Proctor, Odessa

 

PUMPKIN PIE

3 pints cooked pumpkin 1 cups sugar

1 pint cream teaspoon allspice

1 pint milk 4 eggs

Makes four pies.

--Mrs. Keith A. Watkins, Humphreys

 

PUMPKIN PIE

2 cups pumpkin 3 well beaten eggs

1 cup sugar 1 tablespoon salt

2 cups milk 1 tablespoon ginger

2 tablespoons flour mixed with 1 tablespoon cinnamon and

sugar nutmeg

2 tablespoons sorghum molasses

This recipe makes two pies.

--Mrs. Roy Conley, Macon

 

PUMPKIN RAISIN PIE

4 cups cooked pumpkin cup nutmeg

cup sugar 1 tablespoon cracker

3 tablespoons maple syrup crumbs

1 teaspoon salt 1 cup raisins

1 teaspoon cinnamon 2 eggs

teaspoon ginger 1 cup cream

Grated rind of one orange

Add sugar, syrup, salt and spices to pumpkin. Stir in beaten egg yolks and cream. Mix thoroughly, then add chopped raisins, cracker crumbs, orange rind and stiffly beaten egg whites. Bake in moderate oven. The maple syrup and orange peel may be omitted.

--Mrs. U. S. Braught, Cassville

 

 

PUMPKIN PIE

1 cup steamed pumpkin A pinch of ginger, nutmeg,

3 eggs cinnamon

cup sweet milk and cream 1 cup sugar

--Mrs. Loren A. Williams

 

BUTTER MILK CUSTARD PIE

1 cup sugar 3 eggs (yolks)

1 tablespoon butter 1 cup butter milk

3 eggs (whites) teaspoon vanilla

Cream butter, add sugar and beaten yolks, stir in fresh thick butter milk, flavoring, and lastly fold in stiffly beaten whites of eggs or use whites of eggs for frosting. Line a deep plate with pastry and fill with mixture. Bake slowly.

--Mary Fenton, Verona

 

RAISIN PIE

1 cup raisins 1 tablespoon flour

1 cup water 1 cup brown sugar

Boil together until it thickens and when about cool add tablespoon of vinegar or lemon juice. Bake between two light crusts.

--Mrs. Jake Baum, Rosendale

 

RAISIN PIE

2 cups raisins, seeded and 3 cups hot water

chopped

Cook half hour, then add: 2/3 cup sugar, 1 whole egg, 1 round tablespoon cornstarch; add nutmeg to flavor and a small lump of butter. Cook until thick. Let cool before filling crusts that have been made with M. F. A. flour. Enough for two pies. Bake with two crusts.

--Mrs. A. R. Ross, Kahoka

 

LEMON RAISIN PIE

1 cup chopped seeded raisins Juice and grated rind of one

1 cup cold water Lemon

1 tablespoon flour 1 cup sugar

2 tablespoons butter

Stir lightly together and bake with upper and under crust.

--Mrs. Herb Lee, Greenfield

 

CREAM RAISIN PIE

1 cup sour cream, whipped teaspoon cinnamon

cup seeded raisins, chopped fine teaspoon cloves

teaspoon cinnamon 3 eggs (yolks)

teaspoon cloves 1 egg (white)

Bake in moderate oven like lemon pie, using the whites of two eggs with two tablespoons sugar for the meringue.

--Mrs. B. M. W., Springfield

 

SOUR CREAM RAISIN PIE

1 cup sour cream (or sweet) teaspoon cinnamon

cup seeded raisins, chopped 1 cup sugar

fine 2 eggs (yolks)

Bake like lemon pie in uncooked crust, using the whites of two eggs beaten stiff with two tablespoons sugar on top.

--Mrs. J. B. Byser, Clinton

 

SOUR CREAM RAISIN PIE

3 cups sour cream 3 eggs (save whites of two)

2 cups raisins 4 tablespoons cornstarch

Flavor with vanilla

Line your pie tin with a rich crust and fill with the filling. After done beat the whites of two eggs; put on top of the pie and return to the oven to brown slightly. You can add a cup of hickory nuts if desired.

--Bertha Billeter, Bynumville

 

MOCH MINCE

2 cups sugar 1 cup water

1 cup raisins cup butter

2/3 cup crackers rolled 2 eggs

cup vinegar (if too strong add 1 teaspoon each nutmeg

water to make the quantity) and cinnamon

This makes three pies.

--Miss Enna Marks, Canton

 

LEMON PIE

2 lemons 4 cups boiling water

3 eggs 1 tablespoon butter

2 cups sugar 4 heaping tablespoons flour

Pinch of salt

Put water into a pan, stir into this sugar, butter and salt, well beaten egg yolks and flour mixed with a little cold water; then add juice and grated rinds of two lemons. Boil until well cooked. Have ready three baked crusts into which pour the filling, add meringue made of the egg whites and half cup of sugar. Brown. This is delicious.

--Mrs. Holtmeyer, New Haven

 

LEMON PIE

3 eggs (yolks) 3 cups boiling water

2 cups sugar Juice of two lemons

3 tablespoons cornstarch

Mix sugar and cornstarch together, add egg yolk well beaten and lemon juice. Cook until thick. Pour into baked crusts and use the beaten whites of three eggs for top and put in oven to brown.

--Mrs. N. McKnight, Savannah

 

AMBER PIE

cup sugar 1 cup jelly

cup butter 7 eggs (yolks)

cup sweet milk

Make all together in pie crust and when done spread on meringue of whites of the eggs sweetened with one tablespoon of sugar and put in oven to brown.

--Mrs. Newt. Hodgin, Clarence

 

MOCK LEMON PIE

2 cups sugar 3 eggs (yolks)

2 cups water Flavor with lemon and

4 tablespoons flour 4 tablespoons vinegar and

lump butter

This will make two pies. Beat whites eggs for top.

--Mrs. Ray Walker, Kahoka

 

DAMSON CARAMEL PIE

2 cups cooked seeded damsons 2 cups sugar

5 eggs teaspoon vanilla

cup butter or cup cream

Beat yolks of eggs. Add damsons, butter, sugar and vanilla. Bake with one crust. Beat the whites of the eggs and add five tablespoons sugar for meringue. Makes two pies.

 

FIFTEEN DOLLAR LEMON PIE

cup sugar 1 egg (yolk)

2 tablespoons flour cup milk

1 tablespoon butter 1 egg (white)

Juice of one lemon Pinch of salt

Mix sugar and melted butter, lemon juice and yolk of egg slightly beaten. Add milk, the whites of egg beaten stiffly and pinch of salt. Bake in one crust.

--Mary West, Trenton

 

LEMON PIE FILLING

2 tablespoons cornstarch 2 eggs

1 cup sugar 1 pint boiling water

1 lemon

--Mrs. Cora Cobbs, Montgomery

 

LEMON PIE

1 lemon 2 cups boiling water

1 cups sugar 3 eggs (yolks)

1 tablespoon flour (heaping) 1 tablespoon butter

Put water in pan, add sugar, butter and flour mixed with cold water; then grated rind and juice of lemon; lastly beaten egg yolks. Cook till thick, pour into baked pastry and frost with whites of eggs beaten with one tablespoon sugar and brown. This will make two large pies.

--Mrs. Will Otten, Florence

 

APPLE PIE WITH PINEAPPLE FLAVOR

3 tablespoons grated pineapple 3 tablespoons sugar

1 tablespoon water

Bake an apple pie in the usual way, but without sweetening. While it is baking take the pineapple, water and sugar and simmer together till the fruit looks clear. When the pie is taken from the oven remove the top crust and spread the pineapple over the pie. Set away to cool.

--Mrs. G. W. Patterson, Rosendale

 

MOLASSES PIE

1 cup molasses 2 tablespoons flour

1 cup sugar 4 tablespoons butter

1 cup milk 4 egg whites for top

--Mrs. J. W. Raybourn, Elsberry

 

SLICED APPLE PIE

Fill pie pan that has been lined with pastry, with peeled and sliced tart apples that are easily cooked. Sprinkle over them one scant cup sugar and a little cinnamon. Dot with butter and pour over four tablespoons hot water. Bake in medium hot oven until apples are done.

 

PINEAPPLE PIE

2 cup sugar can shredded pineapple

cup butter 1 tablespoon cornstarch

3 eggs 1 cup sweet cream

Cream sugar and butter, add the yolks of eggs, beat well, add the pineapple. Then mix cornstarch with a small quantity of the cream and now add the remaining cream, mix thoroughly. Beat the whites of the eggs auntil stuff and fold in lightly. Have ready two pie tins lined with crust, fill with the pineapple mixture and bake in a moderate oven. Serve cold.

 

TRANSPARENT PIE

2/3 cup sugar 1 tablespoon sweet milk

1/3 cup butter 2 eggs (yolks)

1 tablespoon flour Flavor with vanilla

Bake in crust and brown the meringue.

--Christa S. Monday, Willard

 

TRANSPARENT PIE

5 eggs (yolks) 1 cup milk of cream

2 cups brown sugar 1 tablespoon flour

cup butter Flavor with nutmeg

If you use cream take a little more than it calls for and dont use the butter. Bake in crusts. Make a meringue of the whites of eggs and flavor with lemon. This makes two pies.

--Mrs. Earl March, Macon, Route 4

 

 

SYRUP PIE

3 eggs 1 teaspoon cornstarch

1 cup sugar 1 cup table syrup

Mix sugar and starch, syrup and eggs all together and put in a pie pan and bake with one crust. Bake in a moderate oven.

--Mrs. Tom McDonald, New Haven

 

SPICE PIE

1 cups sugar teaspoon cinnamon

2 tablespoons flour 1 teaspoon cloves

1 teaspoons allspice 1 teaspoon nutmeg

Mix these ingredients dry and then add two cups boiling water and last add the yolks of four eggs. Pour into rich crust and bake. This is enough for two pies and are delicious. Try it.

--Mrs. Lula Killinger, Leonard

 

CINNAMON PIE

1 egg 1 tablespoon cinnamon

1 tablespoon butter 2 cups milk

1 tablespoon (heaping) flour 1 cup sugar

Mix flour, sugar and cinnamon together, then add the beaten egg, milk and butter. Pour into an unbaked crust and bake in not too hot an oven.

--Mrs. Maud Grim, Trenton

 

CLABBER OR POOR MANS PIE

Line a pie tin with crust. Sprinkle generously with sugar, then scatter a tablespoon of flour evenly over the sugar. Now put in the clabber by spoonfuls until the bottom of pan is entirely covered, being careful to break up the clabber more than can be helped. Then sprinkle another tablespoon of flour evenly over the clabber. Follow the more sugar evenly distributed over the flour using altogether for the pie about one and a half cups. Dust the top with grated nutmeg or cinnamon and bake. The taste of the pie depends upon the amount of sugar used and difference in sizes of pie tins make a difference in amount of sugar. My directions are for a medium sized tin. Always put flour next to the clabber, so as to thicken the whey as the clabber heats.

--Mrs. Lottie Hulett, Bynumville

 

COTTAGE CHEESE PIE

3 eggs cup dried currants

cup sugar Granted rind of one lemon

teaspoon salt cup powdered sugar

cup cottage cheese 1 cups milk

Mix egg yolks, sugar, cheese, currants, lemon and salt; add milk slowly. Bake until firm in tins lined with pastry. Use egg whites for meringue sprinkled with cocoanut.

-Mrs. C. J. Nordmeyer, Ville Ridge

 

ECONOMY PIE

2/3 cup vinegar 2 eggs (yolks)

cup sugar 2 tablespoons cornstarch

1 cup hot water 1 tablespoon butter

Use spiced vinegar left from home-made sweet pickles. Cook mixture as for cream pies. Pour in baked crust and brown meringue.

--Mrs. Geo. Baum, Rosendale

 

CHERRY PIE

Line your pie plate with good crust, put tablespoon full of flour and one teacup of sugar and fill up with ripe cherries. Sprinkle over them a little more sugar and cover with upper crust and bake. Cherries should be stoned.

--Mrs. L. E. Dennis, Anabel

 

 

FRUIT PIE

1 cup seeded raisin teaspoon cinnamon

cup shredded candied citron teaspoon ginger

peel teaspoon cloves

1 cup sour cream 2 eggs

1 cup sugar 2 tablespoon vinegar

tablespoon salt

Into a bowl put raisins, citron peel, sour cream, sugar and spices. Mix well, then add the well beaten eggs and add vinegar, mix and bake in two crusts. Slash a design on the top crust. This pie is delicious hot or cold.

 

PRUNE PIE

1 lb. prunes 6 tablespoon sugar

3 eggs (whites)

Cook prunes till done, let cool and remove seeds. Have the whites of eggs beaten until stuff, then fold in the prunes and add sugar. Have your pie crust baked and then put in oven to brown.

--Mrs. Herman Klepper, Union

 

DATE PIE

1 cup sugar 1 cup dates

1 cup nuts 3 eggs

This makes very rich pie. By adding milk and a little flour, this will make two excellent pies.

--Mrs. Geo. Hammett, Bellflower

 

PINEAPPLE PEACH PIE

1 can sliced pineapple 1 can peaches

1 cup sugar 2 tablespoons flour

2 eggs

Chop fruit together. Cut fruit together, using all the juice. Add well beaten eggs, sugar and flour. Bake in two crusts. This will make four large pies.

--Mrs. A. E. Bennet, Cassville

 

 

 

(Advertisement)

 

If We Could Meet, Face to Face

 

Every person in Missouri who buys Baby Chicks and could show them the kind of stock that lay the eggs we hatch. If we could show them how carefully that stock is selected to be sure that it is strong, healthy and pure bred; If we could show them the extreme care we use in hatching, how careful we are that thee chicks are not weakened by too high or too low a temperature; If we could show them how carefully we inspect the chicks before shipment and how carefully we pack them to insure safe delivery, we could convince everyone of you t hat you should buy your chicks from our Hatchery. We would have so much business we simply could not fill our orders. But we cant do this. Our customers are scattered in every State in the Union. If we could take personally to our customers it would be an easy matter to convince everyone of them of our sincerityour honesty. Talking to you through an add is different, and that is how we are obliged to talk to more than 98 per cent of our customers. We can see only a very few personally, so our ads must talk for us. Usually, this makes the matter rather difficult, for our ads are surrounded by dozens of others. It is like twenty owners of Hatcheries getting a customer in the midst and all talking to him at once. If makes it hard for any one of them to make an impression on the customer, yet, there will be one Hatchery in the lot who will give better chicks and better service than the other nineteen.

 

 

A WORD ABOUT THE QUALITY OF OUR CHICKS

 

Every year since we began shipping Baby Chicks has found our flocks greatly improved. In the future, every year will show an improvement over the previous season. Professors A. Gorrell, a graduate of the Poultry Husbandry Department of the Missouri State University, who is conceded to be one of the best poultry authorities in Central Missouri, has supervision over the culling and selection of every breeder from which we hatch. Mr. Gorrell carefully culls each flock and selects the breeders, not only for heavy egg production, but for type, plumage and vigor as well. We know of no other Hatchery in this section that offers this service to its customers. This means to us a larger percentage of hatch, and stronger chicks that will stand shipment to such a degree that we can safely guarantee 100 per cent alive delivery, while other hatcheries guarantee 95 to 97 per cent. It means to you, that you will get chicks of superior quality at the same price, and in many instances, lower prices than offered by other Hatcheries.

We want you to have your copy of our catalog. Wont you write for yours today?

 

Smith Brothers Hatcheries

Mexico, Missouri

 

 

 

Puddings and Sauces

The proof of the pudding is in the eating.

 

MARSHMALLOW PUDDING

4 eggs (whites only) 1 cup sugar

1 tablespoon gelatine (heaped) 1 cup pineapple

1 cup warm water 1 cup nuts

Beat whites of eggs stuff; dissolve gelatine in water, beat this into eggs; then add sugar, nuts and pineapple. Serve when cool, or is much nicer if put on ice.

--Mrs. Kate Moore

 

STEAMED PUDDING

cup chopped suet cup raisins

1 cup flour 1 egg, beaten with

2 teaspoons baking powder one cup milk

Pinch of salt

Mix in order given and steam one hour.

Sauce

1 tablespoon flour 1 cup boiling water

cup sugar 1 egg, well beaten

Mix flour with sugar, add boiling water and stiff over the fire until it boils; add flavoring and pour while hot into well beaten egg.

--Elizabeth Callison, Kahoka

 

SNOW PUDDING

1 pint boiling water 2 eggs

3 tablespoons cornstarch 1 cups milk

1 cup sugar Vanilla

3 lemons (Juice only) 2 tablespoon sugar

Stir the cornstarch, dissolved in a little cold water into the boiling water, add one cup of sugar and cook for a few minutes, until clear; just before taking from the fire add the lemon juice. Beat whites of eggs to a stiff froth, then add the thickened lemon jelly, beating constantly. Turn at once into a mold. It should be served very cold, with a custard made from the yolks of the eggs, milk and two tablespoons of sugar, flavored with vanilla.

--Mrs. A. K. Rolfe, New Truxton

 

BANANA PUDDING

3 eggs 4 tablespoons sugar

2 cups milk Flavor

Bananas Cake

Put a layer of cake in a dish, then a layer of bananas, until the dish is full. Then make a custard of two while eggs and the yolk of the third, milk and three tablespoons of sugar. Cook and turn over the contents of the dish. Beat remaining egg white, add one tablespoon of sugar and spread over top, set in oven until frosting is brown.

--Mrs. Maggie Wells, Trask

 

BANANA PUDDING

1 pint milk 1 tablespoon flour

1 cup sugar 6 bananas

3 eggs

Make a custard of milk, sugar yolks of eggs and flour; boil until thick. Line a pan with wafers and slice bananas on wafers. Pour custard over. Beat whites of eggs, put on top and brown.

--Sophia Weber, Mt. Vernon

 

 

PRINE PUDDING

1 cups stewed prunes 1 teaspoon soda, dissolved

cup molasses 1 teaspoon cinnamon

cup ground walnuts teaspoon cloves

2 cups Graham flour teaspoon nutmeg

1 cup sweet milk

Boil in molds from 1 to 2 hours. Serve with

Hard Sauce

1 cups powdered sugar 1 egg white

cup butter 1 teaspoon cream tartar

Cream butter and sugar, add white of egg, beaten stuff, then cream tartar and flavor to taste.

--Mrs. E. B. Jennings, Mt. Vernon

 

PRUNE PUDDING

6 eggs (whites) 1 cup English walnuts

1 cup prunes cup sugar

Cook prunes slightly and chop fine. Chop nuts fine. Beat whites or eggs to a stiff froth and add sugar. Flour nuts and prunes, add to the whites. Bake in a slow oven forty minutes. Serve with whipped cream.

--Julia Van Horn

 

RICE PUDDING

1 cup rice 1 tablespoon butter

1 pint milk 1 lemon

4 eggs Salt

1 pint sugar Flavoring

Cook the rice, add yolks of eggs, beaten, milk, butter, salt, flavoring and grated rind of lemon. Put into a pudding pan and bake until nearly set. Beat the whites of eggs, add juice of lemon and sugar; beat well, spread over the top and bake until done.

--Lottie Pierson, Mt. Vernon

 

RICE PUDDING

1 cup rice 1 teaspoon salt (level)

4 cups water cup sugar

4 eggs 1 teaspoon extract

Boil rice in salted water until tender; add sugar; beat eggs and add, then add extract and beat well. Serve either hot or cold with cream.

--Mrs. H. J. Bourdeau, Trask

 

MAPLE PUDDING

package Knox gelatine 1 pint sweet cream

1 pint cold water English walnut

1 cup sugar 1 small can grated pineapple

teaspoon mapleine

Soak gelatine in water, with sugar, for five minutes; then heat until sugar is dissolved. Add mapleine and set aside to coo. Whip the cream stuff, chop walnuts and add to cream, also the pineapple when the gelatine begins to set, beat all together. Color a pretty shade of pink. Halves of walnuts may be put on top if desired.

--Mrs. S. T. Coolley, Centralia

 

CARAMEL PUDDING

1 tablespoon butter 2/3 cup sugar

1 egg teaspoon salt

3 tablespoon cornstarch teaspoon vanilla

1 pint milk

Put sugar in frying pan and keep shaking it to keep from burning. Heat milk and blend with sugar. Add cornstarch and egg. Flavor and serve cold, with cream.

 

CORNSTARCH PUDDING

1 pint milk 2 tablespoons sugar

1 egg 1 tablespoon flavoring

1 tablespoon cornstarch or flour

--Mrs. W. F. Roberts, Worth

 

VICTORY PUDDING

1 package orange jello 1 cup cooked prunes, chopped

2 cups boiling water

1 cup grapenuts cup sugar

1 cup seedless raisins 1 teaspoon cinnamon

teaspoon allspice

Dissolve jello in boiling water; add other ingredients, let stand to cool and harden. Serve with whipped cream.

--Mrs. T. F. Clare, Montgomery City

 

DATE PUDDING

1 cup sugar cup suet

3 tablespoons molasses teaspoon cinnamon and

1 cup nuts nutmeg

1 cup raisins 2 cups bread crumbs

1 cup figs, dates pr prunes 1 quart sweet milk

1 egg 1 teaspoon soda in a boiling

water to dissolve

Steam three hours. Serve with whipped cream.

--Miss Elisa Cullen, New Cambria

 

CARROT PUDDING

1 cup grated carrots cup butter, melted

1 cup grated potatoes teaspoon cloves

1 cup sugar teaspoon nutmeg

cup raisins teaspoon cinnamon

cup currants 1 teaspoon soda

--Stir sodae into grated potatoes; flour the currants and raisins; mix all together and steam three hours. Serve with hard sauce

--Mary Walls, New Cambria

 

BROWN SUGAR PUDDING

cup white sugar 1 teaspoon baking powder

1 tablespoon butter Flavor with vanilla

cup sweet milk Flour to make stiff dough

Mix as for cake and drop into syrup, made as follows:

2 cups brown sugar 3 cups boiling water

2 tablespoons butter Boil ten minutes

Bake twenty minutes.

--Mrs. Dave Bash, Canton

 

BAKED CUSTARD

1 cups sugar 3 cups milk

2 tablespoons butter Flavoring

2 tablespoons flour 3 or 4 eggs

Cream butter and sugar, add flour and beaten eggs; then milk and any flavoring desired. Set in pan of hot water in oven. Bake rather slowly.

-Mrs. Aug. Vitt, Washington

 

PERSIMMON PUDDING

1 pint persimmon 2 eggs

1 pint sugar 3 quarts sweet milk

1 pint flour

Bake in a bread pan.

--Mrs. L. E. Dennis, Clarence

 

PERSIMMON PUDDING

1 pint buttermilk teaspoon soda

1 cup sugar 1 tablespoon butter

1 egg teaspoon cloves

1 pint ripe persimmons (heaping) teaspoon allspice

1 teaspoon baking powder 1 teaspoon cinnamon

Flour enough to make stiff, but not as stiff as cake dough.

Mix buttermilk and persimmon and press through sieve or colander; then add sugar, egg, butter and spices, soda and baking powder and flour as named. Bake in a moderate oven until done. If the pudding falls a little, it is so much the better and if it seems soggy, dont worry, as that is what is good. When you are ready to serve, cut in squares and put whipped cream over, or sugar and cream. This is one of the finest desserts I ever ate.

--Mrs. Roy Belts, Wellsville

 

STEAMED CHRISTMAS PUDDING

2 cup chopped suet teaspoon cinnamon

1 cup raisins teaspoon cloves

1 cup molasses 2 eggs

cup sugar 2 teaspoons baking powder

1 cup sweet milk Salt

2 cups flour

Mix all together thoroughly and tie in a cloth and boil in water for two hours. Serve with a sauce.

--Mrs. Hy Steiner, New Haven

 

SUET PUDDING

1 cup suet 3 cups flour

1 cup molasses 1 cup raisins

1 cup sour milk 1 teaspoon soda

Mix, pour into buttered mold and steam three hours. Serve hot with lemon sauce.

Lemon Sauce

1 cup sugar 1 egg

cup butter 1 tablespoon vinegar

1 teaspoon lemon extract

Beat well and bring to a boil.

--Mrs. Ralph Towers, Aurora

 

MARSHMALLOW PUDDING

6 eggs (whites) 1 pint boiling water

2 cups sugar Nuts

4 teaspoons gelatine Raisins

Flavoring Figs, dates, etc.

Dissolve gelatine in little cold water, then add boiling water and one cup of sugar. Beat egg whites stiffly and add one cup of sugar. When gelatine is cool, beat into whites of eggs until beginnings to set; flavor, add nuts, raisins, etc. Put in mold to set. Serve with whipped cream.

--Mrs. Zeno Bratton, Centralia

 

MARMALADE PUDDING

2 tablespoons flour 2 eggs

2 tablespoons sugar 2 tablespoons marmalade

2 dessertspoons butter

Mix sugar, butter, yolks of eggs, marmalade and soda. Then add stiffly beaten whites and stir well. Pour into buttered pudding bowl, tie oiled paper over top and steam one hour. Serve with sweet sauce. Any other jam or preserve may be substituted for the marmalade.

--Mrs. F. E. Johnson, Rosendale

 

 

APPLE PUDDING

1 cup apples 1 cup sugar

1 cup walnut meats 3 eggs

Beat yolks of eggs, add sugar, then nuts and apples, which have been cut thin and cooked until almost preserved. Add egg whites, beaten stiff. Bake in very moderate oven fifteen or twenty minutes. Serve with whipped cream.

--Mrs. J. M. Weber, Mt. Vernon

 

PLUM PUDDING

3 cups flour cup brown sugar

2 cups chopped suet cup molasses

2 cups raisins 1 teaspoon soda dissolved

1 teaspoon nutmeg in sweet milk

Salt to taste

Make batter just thick enough to drop from spoon. Put in a buttered mold, allowing room for it to rise. Cover closely and steam three to four hours.

 

WOODFORD PUDDING

3 eggs, beaten light 1 teaspoon soda in

1 cup sugar 3 tablespoons sour milk

cup butter 1 teaspoon vanilla

1 cups flour teaspoon cinnamon

1 cup jam or preserves Allspice and nutmeg

Bake in slow oven and serve with sauce.

--Mrs. Samuel Breid, Centralia

 

BLACKBERRY DUMPLINGS

3 pints ripe blackberries cup water

1 cup sugar 1 heaping tablespoon butter

Place blackberries, with sugar, water, and butter over fire; let come to a brisk boil; then add dumplings made as follows:

2 cups flour 1 teaspoon salt

3 heaping teaspoons baking powder 1 egg

3 tablespoons sugar Milk to make stiff batter

Drop into boiling berries.

If one desires to use sour milk, add teaspoon soda. Canned berries may be used; also black raspberries or cherries, with the dumplings. Delicious served with cream.

--Mrs. Ottis Shuler, Revere

 

BLACK PUDDING

1 cup sugar 1 teaspoon soda (level)

cup butter 1 teaspoon cinnamon

3 eggs (yolks) 1 teaspoon allspice

1 cup blackberry jam 2 cups flour

Bake in jelly tins as for cake.

Sauce for Same

1 cup sugar 1 cup hot sweet milk

1 egg Butter size of walnut

Cook until required thickness.

--Mrs. Ella Slater, Clarence

 

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SEEDS

Use Only M.F.A.

Official Brands

 

Better seeds mean better crops. Your land is your factory, and even with skilled labor, if the necessary raw materials are lacking, production; quantity and quality will be greatly impaired if not rendered impossible. Good seed is the raw material necessary for your land. Inferior, unbranded seeds, make it possible for you to have only part of a crop or possibly a harvest of weeds.

M. F. A. Official Brand Seeds are dependable and assure you good crops, which mean adequate return on your labor cost, seeds, interest on land, and machinery investment. The Exchange, Columbia, and Trutype, the three official seed brands of your State Association, are symbols of highest seed quality. The M. F. A. official emblem is printed on each sack and it also is your protection. Protect your profits this year by trying one of these brands of seeds. There is a big demand from M. F. A. Official Brand Seeds. Only prompt buying, at once, will assure you these seeds in event of a shortage.

 

USE M. F. A. SEEDS

 

 

Father is sometimes boss

On the farm,

But Mother usually tells

Him where to head in

 

and during the rush of Spring farming when father is putting in the Spring crop she often goes to market.

 

Formerly when buying Field Seeds it was necessary to ship around visiting numerous stores to find the kind of seed wanted. The quality was always in doubt.

 

The Missouri Farmers Association, by using their collective buying power, has obtained the inside track on prices for he Farmers Exchange and absolute assurances as to quantity

 

This form not only simplifies the marketing problem, but means a big saving in the prices.

 

You can go or send your Farmers Exchange and in buying M. F. A. State Authorized Brands have every assurance as to quality and price

 

 

GINGER CAKE PUDDING

cup butter or lard 3 teaspoons baking powder

cup sugar (level)

1 cup sorghum 1 teaspoons soda (level)

3 cups flour 1 teaspoon cinnamon

1 cup sour milk 2 teaspoons ginger

2 eggs teaspoon salt

Sift flour, baking powder, cinnamon, ginger and salt together. Cream butter and sugar, add sorghum, beaten eggs and milk with soda stirred into it; then flour mixture. Beat well and pour into large greased bread pan; bake in medium hot oven. Cut in squares and serve either hot or cold with sauce made as follows:

3 cups boiling water 4 tablespoons flour

1 cups sugar teaspoon nutmeg

cup rich cream Pinch of salt

Put boiling water in sauce pan; mix sugar and flour and add to boiling water, stirring well, then add cream, nutmeg and salt. Let boil about five minutes. A richer sauce may be made by adding butter.

--Mrs. M. W. Renoe, New Cambria

 

BISCUIT PUDDING

1 pint stale biscuit crumbs 1 cup sugar

1 quart sweet milk 1/3 cup butter

3 eggs Nutmeg

Soak biscuit in milk for half hour. Beat yolks of eggs, sugar and butter together and add to crumbs and milk. Mix well, flavor with nutmeg and bake until brown and thick like custard. Beat whites of eggs, sweeten with sugar, spread over pudding and return to the oven to brown. Better served warm.

 

BREAD PUDDING

Chop cold biscuits or stale bread fine, pour over milk to cover nicely. Add two beaten eggs, flavor with nutmeg. Put in pudding pan and bake until thick. Serve with sauce as follows:

1 cup sugar 4 tablespoons cornstarch

1 quart milk Flavoring

Heat milk and sugar, dissolve cornstarch in a little cold milk, add to hot milk, stirring until well cooked. Add flavoring.

--Meryl Billeter, Bynumville

 

COTTAGE PUDDING

1 cup sugar 2 teaspoons baking powder

cup butter 2 cups flour

1 egg teaspoon lemon extract

1 cup sweet milk

Sprinkle a little sugar over the top just before putting in the oven. When done, cut in squares and serve with sauce.

--Mrs. Blanche Thorpe, Milan

 

PUDDING SAUCE

1 tablespoon flour, wet in cold 1 tablespoon butter

water Pinch of salt

2/3 cup sugar Flavor to taste

1 cup boiling water

--Lula Arnold, Granger

 

 

TAPIOCA PUDDING

1 quart milk 2 eggs

2 tablespoons Minute Tapioca cup sugar

1 teaspoon lemon extract Salt

Cook in double boiler the milk, tapioca and salt, fifteen minutes; stir frequently. Beat together the yolks of eggs and sugar, stir into milk and tapioca; cook until it thickens. Remove from fire, add beaten whites of eggs and flavor.

--Mrs. W. R. Moreland, Vichy

 

SPICED CHEESE PUDDING

2 slices of bread 1 cups cottage cheese

2 eggs cup sugar

1 cup milk cup seeded raisins

teaspoon salt teaspoon allspice

teaspoon cinnamon and cloves

Toast the bread and crumb it fine. Mix the cottage cheese with eggs, sugar, spices and salt. Dissolve soda in milk and add bread crumbs and raisins. Mix all together, pour into a well greased pan and bake.

--Mrs. Florian Steiger, New Haven

 

Cakes and Iceings

Wouldst thou hath eat thy cake and have it?

 

GENERAL MANIPULATION OF CAKES

Two kinds of cake mixtures must be considered. (1) Without batter, such as sponge cakes, and (2) with batter, as cup and pound cakes

Mixing or Manipulation of Sponge Cake: Separate yolks from whites of eggs and beat yolks until thick and lemon colored; add sugar gradually and continue beating; then add flavoring. Beat whites until stiff and dry and add to the first mixture. Mix and sift dry ingredients and fold in at the last; avoid beating since it would destroy the air bubbles from from beating the whites.

Mixing or Manipulation of Butter Cakes, Conventional Method: Cream butter and sugar, add yolks of eggs or whole eggs beaten until light; add flour, mixed and sifted with baking powder, and milk alternately. When yolks and whites are beaten separately the stiffly beaten white are folded in at the last. Remember to not beat the batter after this as it destroys the air bubbles enclosed in the egg white. Fruit, when added to cake, is usually floured to prevent its settling to the bottom. Quick Method: Beat eggs slightly, add liquid and sugar and then the flour mixed and sifted with the baking powder. The melted fat is added last and the batter is well beaten. A cake mixed by this method is not quite as large as by the Conventional Method, but the texture is as good. Combination Method: Mix as in the quick method, reserving the egg whites and adding them well beaten at the last. This method produces a cake as large as the Conventional Method with as good texture, and requires less time in mixing.

 

THREE-EGG ANGEL CAKE

1 cup sugar 2/3 cup scalded milk

1 1/3 cups flour 1 teaspoon almond or

teaspoon cream tartar vanilla extract

3 teaspoons baking powder Whites of three eggs

1/3 teaspoon salt

Mix and sift first five ingredients four times. Add milk very slowly, while still hot, beating continually. Add extract, mix well and fold in whites of eggs beaten until light. Turn in ungreased angel cake tin, and bake in a very slow oven about forty-five minutes. Remove from oven, invert pan and allow to stand until cold, cover top and sides with white icing.

 

ANGEL FOOD CAKE

1 cups sugar 1 level teaspoon cream tartar

1 cup flour 1 teaspoon salt

1 cup egg whites 1 teaspoon vanilla

Sift flour first, then sugar. Measure egg whites, pour into gallon crock and beat with the salt until foamy, then add cream tartar and beat till very stiff but not dry, then add sugar, tablespoon at a time, beating in all the time till all is used, add vanilla, then the flour. Pour into an ungreased tube cake pan and bake in very slow oven for sixty minutes.

--Mrs. J. E. Hays, New Cambria

 

ANGEL FOOD CAKE

1 cup egg whites 1 cup flour sifted five times

1 level teaspoon cream tartar teaspoon salt

1 cups sugar 1 teaspoon vanilla

Beat eggs until foamy, add salt and beat until stiff; then add cream tartar, beat until very stiff but not dry, fold in sugar and flour. Bake in ungreased tin for 50 or 60 minutes.

--Mrs. Gordon Sausom, Kahoka

 

 

EASY ANGEL CAKE

1 cup whites of eggs 1 teaspoon cream tartar

1 cups sugar 1 teaspoon flavoring

1 cup flour

Sift flour and sugar separately four times. Beat whites of eggs until foamy, add cream tartar and beat until stiff, fold in sugar and flour; do not stir; add flavoring. Bake in a new cake pan from 25 to 30 minutes.

--Mrs. Albert Oermann, Union

 

ANGEL FOOD CAKE

8 large eggs teaspoon wintergreen

1 cup flour flavoring

1 cups sugar teaspoon cream tartar

Pinch of salt

Whip eggs and salt until stiff, add cream tartar, beat until stiff, add sugar, then flavoring. Sift flour four times and fold in, bake 45 minutes.

--Mrs. L. M. Prater, Springfield

 

GOLD ANGEL CAKE

7 egg whites cup sugar

4 egg yolks 1 teaspoon vanilla

teaspoon cream tartar cup flour

Beat whites of eggs to a stiff froth, add cream tartar and sugar; then add yolks of eggs well beaten and vanilla. Stir in flour and bake in angel cake tin for 40 minutes.

--Mrs. F. L. Alberswerth, New Haven

 

CHOCOLATE ANGEL FOOD CAKE

2 cups sugar 1 level teaspoon cream

12 egg whites tartar

1 cup Swans Down flour 1 teaspoon vanilla

cup cocoa (scant) Pinch of salt

Sift flour and cocoa together twenty times. Sift sugar twenty times, add salt to egg whites and beat ten minutes, add cream tartar and beat ten minutes. Fold sugar into egg whites, then the cocoa and flour. Bake slowly for one hour.

--Mrs. Carl B. Gates, Callao

 

GOLD CAKE

cup butter 1 teaspoon vanilla

1 cups sugar 2 cups flour

8 eggs (yolks) 2 heaping teaspoons baking

cup water powder

Cream butter, sift in sugar, mix well together; add yolks of eggs, water, flavoring. Sift flour with baking powder five times, then add above mixture a little at a time. Beat until smooth. Grease bottom of pan, not sides. Bake in moderate oven forty-five or fifty minutes.

--Mrs. Emma Dameron, Elsberry

 

SUNSHINE CAKE

6 eggs 1/3 teaspoon cream tartar

1 1/3 cups sugar 1 teaspoon vanilla

1 cup flour

Beat the yolks of eggs thoroughly, and add one-third cup of sugar to the whites beaten until foamy; add the rest of the sugar and the cream tartar, beating until stiff. Add the yolks of the eggs and vanilla and very carefully fold in the flour. Bake in an ungreased tube bake pan from thirty to forty-five minutes in a slow oven. Remove from oven, invert pan and let hang until cool.

 

DREAM CAKE

1 pound granulated sugar 2 rounding teaspoons Calumet

pound butter Baking Powder

12 whites of eggs 1 rounded teaspoon cream

pint milk tartar

1 pound flour

Sift flour four times, cream sugar and butter, add milk and handful of flour; beat eggs until stiff, then add part eggs, then flour and flavor. Bake in loaf pan. Frost over with marshmallow icing and place white marshmallows on top.

--Mrs. Milas T. Lea, Everton

 

WHITE CAKE

6 eggs (whites) 3 cups flour

2 cups powdered sugar 2 teaspoons baking powder

cup butter 1 teaspoon each of lemon

1 cup sweet milk and vanilla

Cream sugar and butter, sift baking powder and flour four times. Fold in milk, flour and eggs.

Filling

cup cream Butter size of a walnut

1 cup sugar

Cook until it threads, remove from fire and beat until creamy; spread between layers and on top.

--Mrs. B. D. Headlee, Springfield

 

LEMON CHEESE CAKE

2 cups sugar 6 eggs whites

cup butter 3 cups flour

cup sweet milk 1 teaspoon baking powder

Cream butter and sugar, then add milk, stir and add flour and baking powder; then the eggs.

Sauce

Grated rind and juice of two cup butter

Lemons 1 cup sugar

3 egg yolks

Mix all together and set on stove, cook until; thick stirring all the time. Spread between the layers.

--Mrs. F. A. Redhage, Robertsville

 

WHITE LEMON CAKE

cup butter 2 teaspoons baking powder

2 cups sugar 1 tablespoon lemon extract

1 cup sweet milk 5 egg whites (beaten stiff)

3 cups flour

Cream butter and sugar, add sweet milk and flour sifted with baking powder, add extract and fold in egg whites.

Icing

1 cups sugar 1 tablespoon flavoring

2 egg whites

Beat eggs stiff, stir in sugar and extract. Spread on cake.

--Mrs. Wm. Mossbarger, New Cambria

 

CREAM LOAF CAKE

cup shortening rich milk or thin

1 cup sugar cream

2 eggs 1 cups flour

1 teaspoon lemon extract 3 teaspoons baking powder

Cream shortening with sugar, add egg yolks and flavoring. Add a little at a time, the milk, then flour and baking powder. Fold in whites off eggs beaten stiff. Bake in greased load pan forty-five minutes.

--Mrs. L. S. Hodges, Case

 

 

CREAM LAYER CAKE

cup butter 2 cups flour

1 cup sugar 3 teaspoons baking powder

2 eggs teaspoon salt

cup milk 1 teaspoon vanilla extract

Cream butter and sugar together until light, add yolks of eggs, milk and flavoring, slowly. Sift flour and salt; add half, then half of stiffly beaten egg whites, then remainder of flour sifted with three level teaspoons baking powder. Stir after each addition. Fold in remainder of egg whites. Bake in greased and floured cake tins in moderate oven fifteen to twenty minutes.

Cream Filling

1 cup milk 2 tablespoons sugar

2 tablespoons cornstarch 1 egg

teaspoon salt 1 teaspoon vanilla extract

Put milk on to scald; mix cornstarch, salt and sugar with a little cold milk; add to well beaten egg, then slowly to hot milk; cook three minutes or until thick; spread between layers.

--Mrs. Louis Conlon, Montgomery City

 

WHIPPED CREAM CAKE

1 cups sugar 2 egg whites

2/3 cup sweet cream 2 teaspoons baking powder

2/3 cup sweet milk Flavoring

Whip the cream and put it in the sugar and stir well; then add milk, flour, flavoring and baking powder.

--Blanche Copenhaven, Clarence

 

CREAM LOAF CAKE

2 cups sugar 4 cups flour

2/3 cup butter 4 level teaspoons baking

2 cups milk powder

Cream sugar and butter, add milk; then stif in three cups flour sifted six times; then eggs well beaten and the remainder of flour together with baking powder.

--Mrs. Geo. C. Wright, Callao

 

LADY BALTIMORE CAKE

cup butter 2 teaspoons baking powder

1 cups sugar, sifted 4 egg whites

1 cup cold water Flavoring

3 cups flour sifted three times

Cream butter and sugar, add one-third of water with one cup flour, beat thoroughly and add second cup flour; continue beating; add remained of flour sifted with baking powder; then flavoring and water, fold in eggs. This makes three layers 12 inches square, or two layers 14 inches square.

--Mrs. W. P. Miller, Granger

 

CHOCOLATE LOAF CAKE

3 eggs 2 cups flour

2 cups sugar cup boiling water

cup butter cup grated chocolate

cup sweet milk 2 teaspoons baking powder

Mix in the usual manner, melt chocolate in boiling water before adding.

 

CHOCOLATE CAKE

1 cups sugar cup cocoa

cup butter 2 cups flour

cup sour milk 1 teaspoon soda

cup hot water 2 teaspoons vanilla

2 eggs

--Carrie Branscomb, Bynumville

 

 

CHOCOLATE CAKE

2 cups M. F. A. flour 1 teaspoons soda

1 cup sugar 1 cup sour milk

2 tablespoons cocoa cup butter

teaspoon salt Flavor to taste

Into a sifter put the flour, sugar, cocoa, salt and soda and sift five times, then put in mixing bowl containing sour milk and melted shortening. Beat mixture until very smooth, pour in buttered pans, bake in a moderate over; cover with powdered sugar and cream.

--Mrs. Ben Shields

 

RED CAKE

1 cups granulated sugar 2 tablespoons cocoa

cup butter 2 egg whites

cup sour milk 3 egg yolks

cup boiling water 1 level teaspoon soda

1 teaspoon vanilla 1 cups flour

--Mrs. Rottmann, Galt

 

JUST DARK CAKE

1 cup sour cream 1 teaspoon vanilla

2 heaping cups flour cup cocoa (scant)

2 eggs (well beaten) dissolved in

2 cups sugar cup hot water

1 teaspoon soda --Altha St. Clair

 

MAHOGANY CAKE

cup butter 2 cups flour

1 cup sugar 3 egg yolks and whites

cake chocolate 1 teaspoon vanilla

1 cup sweet milk

Cream the butter and sugar to which add the chocolate cooked in half cup of the milk. To the other half cup milk add the soda and when dissolved, add it to the sugar and butter mixture and proceed mixing in the usual manner.

--Mrs. H. B. Gorrell, Canton

 

MAHOGANY CAKE

1 cups sugar 3 eggs

cup butter 1 teaspoon soda

cup sweet milk 2 cups flour

Mix all together and then add half cup of chocolate or cocoa and half cup sweet milk. Heat the half cup of milk and chocolate together before adding, it may be added while hot.)

--Mrs. H. V. Eales, Lamar

 

DEVILS FOOD CAKE

2 cups sugar 2 cups flour

cup cocoa 1 large teaspoon soda,

3 egg whites dissolved in tablespoon

1 cup cold water hot water

cup butter Flavoring variable

Cream sugar and butter, add water and cocoa, flavoring and flour and lastly the beaten whites of the eggs.

--Ethel E. Kelly, Ash Grove

 

DEVILS FOOD CAKE

2 squares bitter chocolate 2 cups brown sugar

1 teaspoon soda 1 cup buttermilk or

1 cup boiling water sour milk

2 eggs Flour to make medium batter

cup butter

Grate the chocolate, add soda and pour boiling water over, let stand till cool. Cream butter, sugar and eggs. Add milk, chocolate mixture, then flour. Let stand thirty minutes, bake in three layers and put together with caramel frosting.

--Mrs. Chas. LaForce, Lamar

DEVILS FOOD CAKE

2 cups sugar 4 teaspoons baking powder

cup butter