1925
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.
Editor’s
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
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 women’s
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
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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 Icings……………99-119
Cookies
and Doughnuts…….123-128
Desserts……………………..131-133
Frozen
Dainties and Beverages...135-138
Candies………………………141-146
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 Measuring……189
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 ½
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
½ cup cracker crumbs Pepper
Chop and mix well. Make into a loaf and allow to steam one
hour. To be eaten with sauce of
¼ cup butter Juice of ½ lemon
1 egg yolk ½
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 ¼
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 ½ 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 ¾ cups red salmon 1
teaspoon lemon juice
¼ 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
¾ 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
¼ 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 ¼
teaspoon mustard
2 cups diced celery ½
teaspoon salt
2 eggs Dash
of pepper
¼ cup cream 1
tablespoon butter
¼ 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
½ 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)
¼ lb. black pepper ¼ 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 ½
oz. sage
½ oz. black pepper 1. oz. brown sugar
½ 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. Don’t 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 ½ 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 ½ 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) ½
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 ½
teaspoon salt
½ cup flour ½
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 ½
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 ¼
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 ½
teaspoon salt
1 teaspoon soda ½
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 ½
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
½ loaf bread 1
teaspoon
1 quart milk ½
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
ITALY’S 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) ½
green pepper chopped fine
½ cup flour, mixed with
salt and pepper 2
cups boiling water of one
¼ 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
--Mrs. Wm. Mossbarger, New Cambria
BEEF LOAF
1/3 pork 1
cup sweet milk
2/3 beef ½
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 ½ 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
½ lb. ground steak 1
pinch garlic
2 tablespoons suet ½
teaspoon commense seed
1 pint chilli beans ½
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 ½
teaspoon paprika
1 onion ½
cup chopped green olives
1 tablespoon shortening ½ 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
¼ 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 ¼
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
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
½ 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 A’LA GOLDENROD
3
hard boiled eggs ½
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
¼ 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
½ 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,
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 ¼ teaspoon salt
2/3 cup flour ¼
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 ½ pint milk
1 tablespoon butter ¼ 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 ½ 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 ¾ 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 o’clock 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 ¾ 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
½ gallon light bread sponge 1 package figs
1 quart cooked dried apples 1 ½ cups nut meats
(walnut
1 pound raisins and hickory mixed)
1 pound currants 1 cup sugar
¼ 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
½ cup milk ¾
cake compressed yeast in
½ cup water (boiling) 3 tablespoons warm water
½ tablespoon lard 2
tablespoons molasses
½ tablespoon butter 1 cup chopped nuts
3 cups entire wheat flour ½ 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 ½ cups buttermilk 2 tablespoons sugar
½ cup boiled mashed potatoes 3 good yeast cakes dissolved
1 ½ cups potato water in ½ 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
½ 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
½ 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
½ 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 ½ 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)
½ 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
¾ 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 ½
teaspoon soda
1 egg ½
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
½ teaspoons soda
2 cups salt 1
teaspoon baking powder
2 cups milk (or buttermilk) ½ cup water
1 tablespoon shortening ½ 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
½ cup born meal 1
tablespoon melted butter
1 cup flour ½
teaspoon salt
¾ 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 ½ cups buttermilk
2 eggs 2
teaspoons soda
-Mrs.
Clarence Miller, Kahoka
NUT BREAD
2 cups Graham flour ½ cup
sugar
1 cup white flour ½ 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
½ cup sugar ½
cup raisins
4 teaspoons baking powder 1 egg beaten in
Pinch of salt ¾
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 ¼
teaspoon salt
2 ½ cups flour 2 ½ 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 ½
cup sugar
1 cup Graham flour ½ cup nuts
3 teaspoons baking powder 1 cup milk
½ 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,
COCOANUT BUNS
2 cups flour ½
cup raisins
2 teaspoons baking powder ½ cup shortening
½ cup sugar ½
cup milk
1 teaspoon salt 1 egg
½ 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,
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
¼ cup lukewarm water to
dissolve 1 lemon
(grated rind)
1 cup scalded milk 3
cups flour (about_
1 ½
cups wheat flour 3
tablespoons creamed butter
2 tablespoons sugar 2/3
cup brown sugar
¼ cup melted butter 1
tablespoon cinnamon
2 egg yolks ½
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 ¼
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 ½ 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
¾ 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
½ cup sugar Salt
½ 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 ½ pints sour milk 1 egg
½ 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 ½ 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 ½
cup sour milk
1 teaspoon salt ¾
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
¼ yeast cake mixed with 1 tablespoon
molasses
¼ cup luke warm water ¼ teaspoon
soda dissolved in
½ 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
½ 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 ½
teaspoon mustard
1 tablespoon flour 1
cup milk
1 tablespoon lemon juice 1 cup cold
meat
½ 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
½ lb. pork 4
pickles
½ 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 ¼ 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 ½ 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, ½ 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
½
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 ½
cup sugar
1
egg ¼
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 ½
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:
½
teaspoon black pepper 1
cup canned tomatoes
½
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 ½ or ¾ 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:
½
teaspoon ground mustard ½
teaspoon pepper
1
teaspoon salt ½
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 1¼ cup of molasses
2
large onions, cut fine Salt and pepper to suit taste
½
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 ½ 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
½
cup liquid from carrots ½
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
1½
tablespoons flour 1
cup milk
1¼
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, ½ cup of cream, ¼ 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 ½
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
-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 ¼ teaspoon salt
1 tablespoon flour 1 cup sweet milk
MEDIUM WHITE SAUCE
2 tablespoons butter ¼ teaspoon salt
2 tablespoons flour 1 cup sweet milk
THICK WHITE SAUCE
3 tablespoons butter ¼ 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