1925 Missouri Farm Women’s 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.
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 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 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.
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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
- lb salt1 cup sugar
- ozs. pepperSage 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 doughless 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 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 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 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
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, 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 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, Bellflower, Mo.
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, 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
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 ofcaseknife 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 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 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
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 ½ 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 ½ can pineapple
2 oranges 1 cup marshmallows
3 apples ½ 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 ½ cup pineapple juice .
Mix together and boil until thick.
-Mrs. C. H. Ramsey, Bellflower
PINEAPPLE SALAD
4 cups pineapple, cubed Lettuce
½ 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
½ lb. California grapes French dressing
½ 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 ½ 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 ½ 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 ½ 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 ½ cup nut kernels chopped fine and mixed with apples
Dressing:
2 eggs ½ cup vinegar
½ 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
½ cup nut meats ½ cup dates
6 large apples ½ cup marshmallows
3 stalks celery
Cut in small pieces and mix with dressing made as follows:
¼ cup vinegar 2 teaspoons flour
½ 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 ½ lemon or 1 tablespoon ½ cup fruit juice or hot
vinegar water
½ cup sugar ½ 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
½ cup nuts ½ cup cabbage
1 cup celery 2 cups apples
Mix all with salad dressing.
-Mrs. G. E. Rohrer, Montgomery City
NUT SALAD
4 large apples ½ cup celery
2/3 cup nut meats
Chop all, but not too fine. Make the following dressing;
½ 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:
½ 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 ½ 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 ½ cup cocoanut (or chopped
½ teaspoon celery seed cabbage)
1 cup chopped nuts Salt to taste
Dressing:
1 egg ½ cup vinegar
½ 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:
½ cup sugar 1 tablespoon flour
2 eggs ½ 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
½ cup cauliflower florets ½ cup cooked diced carrot
½ cup diced beets ½ cup peas
½ cup asparagus tips ½ 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 ½ cup apples cut fine
½ 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
½ 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
½ head cabbage chopped fine 2/3 cup vinegar
½ 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 ¾ 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 ¼ teaspoon mustard
¼ cup vinegar 1/3 cup sugar
½ 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 ½ cup nut meats
Mix with one cup rich mayonnaise.
-Anna Thrailkell, Odessa
POTATO SALAD
1 quart cold firm potatoes ½ 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 ½ cup walnut meats
½ 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
1½ 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 ½ cup vinegar
2 tablespoons chopped onion Chill and serve.
-Mrs. Frank Carothers, Clarence
BEAN SALAD
1 can baked beans 3 eggs (hard boiled)
2 ½ cups cabbage (chopped) 1 onion (chopped)
3 pickles (chopped) Mix well and add dressing
Dressing:
1 cup mild vinegar ¼ 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
¾ cup pickles cut fine Salt and pepper
½ 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 ½ cup sugar
1 tablespoon butter 2 hard boiled eggs
½ 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
½ 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 ½ 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 ½ cup sugar
¾ 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
½ 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 ¾ cup potatoes
Salt 1 small onion diced
2 tablespoons vinegar
-Carline Heinze, Kahoka
SALMON SALAD
1 can red salmon 1½ 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 ¼ 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
½ cup water (boiling) ½ 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
½ 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 ½ 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
¾ 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 ½ cups sugar 1 heaping tablespoon flour
½ 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
½ cup vinegar ½ cup sugar
½ 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
½ cup vinegar ½ 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 ½ cups sugar
50 yolks eggs 5 tablespoon corn starch
Cook until thick, excellent for picnics where large quantity is wanted.
CREAM MAYONNAISE
1 egg ½ cup sugar
½ teaspoon salt 1 heaping teaspoon corn
1/8 teaspoon mustard starch
1 cup sour cream ½ 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
½ 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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Cook Book
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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 ½ 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 D’Arc
MINCED MEAT FOR PIES
2 lbs. lean meat chopped fine 2 lbs. currant
5 lbs. apples chopped fine 2 tablespoon cinnamon
½ gallon grapes, seeded 1 tablespoon each nutmeg,
½ gallon plums, seeded cloves, allspice
3 lbs. raisins 1 tablespoon salt
2 ¼ 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. Don’t 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
½ lb. citron 1 teaspoon salt
5 lbs. apples ½ 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
¾ lb. citron 1 teaspoon nutmeg
2 tablespoon cinnamon 2 ½ 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 ½ 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)
½ 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 ½ 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 ½ teaspoon salt
½ cup sugar ½ 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 ½ cup powdered sugar ½ 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 ½ cups sweet cream
Mix flour and sugar, add eggs and cream, put on and boil till thick.
CREAM PIE
1 ½ 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)
½ cup sugar ½ cup milk
¼ 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
BAKER’S CUSTARD PIE
3 eggs (yolks creamed) 3 eggs (whites well beaten)
½ 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 flour—not 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 ¼ 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 ½ 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
½ 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 ½ cup water
½ 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
½ 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
½ cup white sugar 1 ½ 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
¼ cup butter 2 cups scalded milk
¾ cup brown sugar 2 eggs (yolks)
¼ cup flour ¼ 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
½ 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
¼ cup butter ½ teaspoon salt
¾ cup sugar 1 cup cooked squash
1 egg (lightly beaten) ¾ cup chocolate prepared as
Yolk of another egg beverage
2 tablespoons cream ½ teaspoon cinnamon
½ 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 ½ cups sugar
1 pint cream ½ 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 ½ cup nutmeg
½ cup sugar 1 tablespoon cracker
3 tablespoons maple syrup crumbs
1 teaspoon salt 1 cup raisins
1 teaspoon cinnamon 2 eggs
½ 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
¼ 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) ½ 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 ½ teaspoon cinnamon
½ cup seeded raisins, chopped fine ¼ teaspoon cloves
½ teaspoon cinnamon 3 eggs (yolks)
¼ 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) ½ teaspoon cinnamon
½ 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 ½ cup butter
2/3 cup crackers rolled 2 eggs
½ 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
½ cup sugar 1 cup jelly
½ cup butter 7 eggs (yolks)
½ 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 ½ teaspoon vanilla
½ cup butter or ½ 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
½ cup sugar 1 egg (yolk)
2 tablespoons flour ½ cup milk
1 ½ 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 ½ 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 ½ can shredded pineapple
½ 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
½ cup butter Flavor with nutmeg
If you use cream take a little more than it calls for and don’t 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 ½ 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 MAN’S” 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 ¼ cup dried currants
½ cup sugar Granted rind of one lemon
¼ teaspoon salt ½ cup powdered sugar
¾ cup cottage cheese 1 ½ 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)
½ 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 ½ teaspoon cinnamon
½ cup shredded candied citron ½ teaspoon ginger
peel ½ teaspoon cloves
1 cup sour cream 2 eggs
1 cup sugar 2 tablespoon vinegar
¼ 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 can’t 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 sincerity—our 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. Won’t 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
½ cup chopped suet ½ cup raisins
1 ½ 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
½ 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 ½ 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 ½ cups stewed prunes 1 teaspoon soda, dissolved
¾ cup molasses 1 teaspoon cinnamon
½ cup ground walnuts ½ teaspoon cloves
2 cups Graham flour ½ teaspoon nutmeg
1 cup sweet milk
Boil in molds from 1 ½ to 2 hours. Serve with
Hard Sauce
1 ½ cups powdered sugar 1 egg white
½ 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 ½ 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 ½ 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
½ package Knox gelatine 1 pint sweet cream
1 pint cold water English walnut
1 cup sugar 1 small can grated pineapple
½ 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 ¼ teaspoon salt
3 tablespoon cornstarch ½ 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 ½ cup sugar
1 cup seedless raisins 1 teaspoon cinnamon
½ 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 ½ cup suet
3 tablespoons molasses ½ 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 ½ cup butter, melted
1 cup grated potatoes ½ teaspoon cloves
1 cup sugar ½ teaspoon nutmeg
½ cup raisins ½ teaspoon cinnamon
½ 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
½ cup white sugar 1 teaspoon baking powder
1 tablespoon butter Flavor with vanilla
½ 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 ¼ 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 ½ teaspoon soda
1 cup sugar 1 tablespoon butter
1 egg ¼ teaspoon cloves
1 pint ripe persimmons (heaping) ½ 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, don’t 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 ½ teaspoon cinnamon
1 cup raisins ½ teaspoon cloves
1 cup molasses 2 eggs
½ 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 ½ 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
½ 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 ½ cup brown sugar
2 cups chopped suet ½ 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
½ cup butter 1 teaspoon vanilla
1 ½ cups flour ½ 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 ¾ 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 ¼ 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)
½ 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
(Advertisement)
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.
- 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
½ cup butter or lard 3 teaspoons baking powder
¾ cup sugar (level)
1 cup sorghum 1 ½ teaspoons soda (level)
3 cups flour 1 teaspoon cinnamon
1 cup sour milk 2 teaspoons ginger
2 eggs ¼ 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 ½ cups sugar ¼ teaspoon nutmeg
½ 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
½ cup butter 2 ½ cups flour
1 egg ½ 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 ½ 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 ½ cups cottage cheese
2 eggs ½ cup sugar
1 cup milk ¾ cup seeded raisins
½ teaspoon salt ½ teaspoon allspice
½ 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
“Would’st 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
½ 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 inungreased 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 ½ 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 ¼ teaspoon salt
1 ½ 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 ½ 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 ¼ teaspoon wintergreen
1 cup flour flavoring
1 ¼ cups sugar ½ 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 ¾ cup sugar
4 egg yolks 1 teaspoon vanilla
¾ teaspoon cream tartar ¾ 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
½ 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
¾ cup butter 1 teaspoon vanilla
1 ¼ cups sugar 2 ½ cups flour
8 eggs (yolks) 2 heaping teaspoons baking
¾ 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
½ pound butter Baking Powder
12 whites of eggs 1 rounded teaspoon cream
½ 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
¾ 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
½ 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
½ cup butter 3 cups flour
¾ 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 ½ 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
½ 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 ½ 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
½ cup shortening ½ rich milk or thin
1 cup sugar cream
2 eggs 1 ½ 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
½ cup butter 2 cups flour
1 cup sugar 3 teaspoons baking powder
2 eggs ¼ teaspoon salt
½ 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
¼ 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 ½ 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
½ cup butter 2 teaspoons baking powder
1 ½ 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 ½ cups flour
2 cups sugar ½ cup boiling water
½ cup butter ¾ cup grated chocolate
½ cup sweet milk 2 teaspoons baking powder
Mix in the usual manner, melt chocolate in boiling water before adding.
CHOCOLATE CAKE
1 ½ cups sugar ½ cup cocoa
½ cup butter 2 cups flour
½ cup sour milk 1 teaspoon soda
½ 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 ½ cup butter
½ 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 ½ cups granulated sugar 2 tablespoons cocoa
½ cup butter 2 egg whites
½ cup sour milk 3 egg yolks
½ cup boiling water 1 level teaspoon soda
1 teaspoon vanilla 1 ½ cups flour
–Mrs. Rottmann, Galt
JUST “DARK CAKE”
1 cup sour cream 1 teaspoon vanilla
2 heaping cups flour ½ cup cocoa (scant)
2 eggs (well beaten) dissolved in
2 cups sugar ½ cup hot water
1 teaspoon soda –Altha St. Clair
MAHOGANY CAKE
½ cup butter 2 cups flour
1 ½ cup sugar 3 egg yolks and whites
¼ 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 ½ cups sugar 3 eggs
½ cup butter 1 teaspoon soda
½ 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
½ cup cocoa 1 large teaspoon soda,
3 egg whites dissolved in tablespoon
1 cup cold water hot water
½ 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
¾ 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
¾ cup butter ½ teaspoon salt
8 tablespoons melted chocolate 1 teaspoons cinnamon
2 ¼ cups flour ¼ teaspoon of cloves
1 cup milk
Cream sugar and butter to which add melted chocolate. Sift flour, baking powder, and salt to which add cinnamon, and clovers, and then stir into the sugar and butter mixture, alternating half cup and one egg until the mixture and four eggs have been consumed. Mix this well and then add one cup of milk. Bake in loaf of layers.
–Mrs. Irene Scott, Anabel
KIND EDWARD CAKE
1 ½ cups brown sugar 1 ½ cups flour
½ cup butter 1 ½ cups raisins
2 eggs 1 cup chopped nuts
1 cup sour milk 1 teaspoon nutmeg
1 teaspoon soda dissolved in a 1 teaspoon cinnamon
little hot water
Mix the ingredients and bake in a loaf cake pan, slowly, for one hour.
–Mrs. William Hirth, Columbia
MRS. SMITH’S CAKE
White Part
3 egg whites (beaten light) 1 cup sweet milk
1 cup sugar 2 cups flour
½ cup butter 2 teaspoons baking powder
Dark Part
3 egg yolks (beaten light) 2 teaspoons baking powder
1 cup sugar 2 teaspoons nutmeg
¼ cup butter 2 teaspoons allspice
1 cup sweet milk 2 teaspoons cloves
2 cups flour
Put the baking powder in the flour and sift it twice. Add the flour last, a little at a time, stirring constantly. Bake in a moderate oven. When cakes are cool, spread the following between each layer: Moisten one cup of granulated sugar with three tablespoons of hot water, boil four or five minutes of until forms a soft ball when put in cold water. Have the whites of two eggs beaten stiff and pour the syrup slowly upon them, beating hard all the time. To the above icing may be added, chocolate, cocoanut, chopped nuts or any flavoring you may prefer.
–Mattie Hoofer, Leonard
CHECKERBOARD CAKE
Light Cake
½ cup butter 2 level teaspoons baking
½ cup water powder
1/ ¼ cups sugar 4 egg whites
2 cups flour Pinch of salt
1 teaspoons vanilla
Dark Part
½ cup butter ½ teaspoons each of cloves,
½ cup water cinnamon and nutmeg
1 cup brown sugar 2 teaspoons baking powder
2 tablespoons cocoa 4 eggs yolks (well beaten)
Put in square layer pans in strips, light and dark alternately. When putting together place light to the dark.
–Mrs. Ernest Mantels, Union
MARBLE CAKE
4 egg whites 2 cups sugar
1 cup butter 1 cup milk
3 cups flour 3 teaspoons baking powder
1 bar chocolate 2 spoons sweet milk
Beat egg whites, cream butter and sugar, add milk, flour and baking powder. When these are well mixed take a cupful of the dough and mix with the chocolate, which has been moistened with the milk. When this is well beaten put in a buttered cake pan in the following order: first, a spoonful of the whites dough, then one of the chocolate and continue until the pan is filled. It will make a large loaf.
–Bert Reiter, Canton
CREOLE CAKE
Part 1
4 ½ squares butter chocolate ½ cup milk
1 cup brown sugar
Melt chocolate, add alternately the sugar and milk; when this mixture is smooth, remove from fire and cool.
Part 2
½ cup butter (scant) 2 level teaspoons baking
1 cup brown sugar powder
3 eggs (yolks) ½ cup sweet milk
2 cups flour
Cream butter and add sugar, while beating constantly, then add beaten yolks of eggs. Sift flour with baking powder and add alternately with milk.
Combine the two parts and bake.
Filling
¾ cup sugar ¼ cup boiling water
1 cup brown sugar 1 ½ eggs (whites)
Boil sugar and water with as little stirring as possible until it spins a thread; pour while beating on the beaten whites; beat until cool; flavor with vanilla and spread.
–Myrtle Holder Eames, Corso
PRIZE WINNER CAKE
½ cup butter 4 teaspoons Royal baking
1 ½ cups sugar powder
1 egg white 1 cup milk
2 egg yolks 1 ½ squares bitter chocolate
2 ½ cups flour ¼ teaspoon salt
Rind of ½ orange grated
Cream butter and sugar, to which add grated rind of half orange and beaten egg yolks. Sift flour, salt and baking powder together and add alternately with mil. Lastly fold in beaten egg whites. Divide batter in two parts. To one part add chocolate, making light and dark layers. Bake in moderate oven twenty minutes.
Filling and Icing
3 tablespoons melted butter Crated rind of ½ orange
3 cups confectioner’s sugar 3 squares butter chocolate
2 tablespoons orange juice Pulp of 1 orange
1 egg white
Put butter, sugar, orange juice and rind into bowl; cut pulp from orange skin. Beat all together until smooth. Fold in beaten egg whites, spread this icing on top of cake and between layers. While icing is soft, sprinkle with fine unsweetened chocolate. To remaining icing add two and one-half squares butter chocolate which ahs been melted. Spread this thickly between the layers and over cake.
–Mrs. Jim Korka, Aurora
BROWN STONE FRONT CAKE
First Part Second Part
½ cup sugar 1 cup sugar
½ cup grated chocolate of cocoa ½ cup butter
½ cup water 2 eggs
1 egg yolk ½ cup water
2 cups flour
1 teaspoons soda
First Part—One-half cup water beaten with one egg yolk, add sugar and chocolate, cook until smooth and let cool.
Second Part—Cream butter and sugar, add yolks, add sifted flour and baking powder alternately with water. Stir first part (cooled) into mixture, add one teaspoon each of lemon and vanilla extract. Fold in stiffly beaten egg whites. Bake in moderate oven.
–Mrs. Golda Reger, Harris
PRINCE OF WALES CAKE
Dark Part
1 cup brown sugar 1 teaspoon soda, dissolved in
½ cup butter warm water
½ cup sour milk 1 tablespoon molasses
2 cups M. F. A. flour 1 teaspoon each cloves and
1 cup chopped raisins nutmeg
3 egg yolks
Light Part
1 cup M. F. A. flour 2 teaspoons baking powder
½ cup corn starch ½ cup butter
1 cup granulated sugar 3 egg whites
½ cup sweet milk
Bake all in four layers and put together with icing, the dark and light layers alternating.
–Mrs. R. G. Ross, Kahoka
RIBBON CAKE
1 cup white sugar 2 cups flour
½ cup butter 4 egg whites
¾ cup milk 2 teaspoons baking
1 square Baker’s Chocolate powder
½ teaspoon red sugar
Manipulation—Cream butter and sugar, add alternately sifted flour and baking powder with milk. Fold in stiffly beaten egg whites. Divide the batter into three equal parts. To one part add the melted chocolate and to another part the red sugar. Bake in three layers in moderate oven.
–Mrs. Abla Cox, Trask
BURNT CARAMEL CAKE
¾ cup granulated sugar 2 egg yolks (well beaten)
½ cup hot water 2 tablespoons burnt sugar
½ cup butter syrup
1 ½ cups sugar 1 cup cold water
¼ teaspoon salt 2 ½ cups flour
2 egg whites (well beaten) 3 teaspoons baking powder
Melt the three-quarters cup sugar until it turns dark brown, add half cup hot water and let simmer until dissolved—should be of the consistency of syrup. Set aside to cool. Cream butter and sugar, add yolks of eggs, well beaten, two tablespoons burnt sugar syrup, one cup cold water and flour sifted with baking powder, salt and lastly the beaten egg whites. Bake in loaf pan or three layers.
–Mrs. O. D. Britt, Brunswick
BURNT SUGAR CAKE
1 cup sugar 2 ¾ cups sifted flour
2/3 cup butter 2 teaspoons baking powder
2 eggs 6 teaspoons burnt sugar
1 cup sweet milk Vanilla
To Burn Sugar
Put one cup sugar on stove and let melt and burn, stir and let burn until very dark. Add half cup water, cook a few minutes, remove from fire and cool.
–Mrs. D. A. Haynie, Bois D’Arc
BURNT SUGAR CAKE
½ cup butter 2 ½ cups flour
1 ½ cups sugar 3 tablespoons burnt sugar
2 eggs 2 teaspoons lemon or
1 cup water vanilla
2 teaspoons baking powder
Cream butter and sugar. Add yolks of eggs, water and two cups flour and beat continually for five minutes. Add burnt sugar, extract and half cup flour and beat well again; then add baking powder and beaten whites of two eggs. Bake in moderate oven. To burn the sugar, place two tablespoons in a pan until it throws off a blue smoke, add a little water and let cool.
–Mrs. J. M. Blackburn, Bolivar
BURNT SUGAR CAKE
1 1/3 cups sugar 1 tablespoon vanilla
½ cup butter 1/3 cup flour
2 egg yolks 1 tablespoon baking powder
2 cups flour 2 egg whites
3 tablespoons burnt sugar
Cream sugar and butter, add egg yolks, water and two cups flour and beat five minutes. Add burnt sugar, vanilla and one-third cup flour and beat again; then baking powder and egg whites beaten stiff.
Filling
1 1/3 cups sugar 2 tablespoons burnt sugar
½ cup water 1 teaspoons vanilla
1 egg white
Boil sugar and water until it threads. Pour over egg, sugar and vanilla and beat until smooth.
To Burn Sugar
Put two cups sugar in pan on stove, stir until burned. Add one cup boiling water and boil to thick syrup.
–Mrs. J. A. Jobe, Nodaway County
NUT CAKE
White Part
½ cup butter 2 teaspoons baking powder
1 cup sugar 4 egg whites
¾ cup milk 1 teaspoon vanilla
1 ½ cups flour Nut meats
Dark Part
½ cup butter 2 teaspoons baking powder
1 cup brown sugar 1 teaspoon vanilla
1 ½ cups flour 1 teaspoon cinnamon
2/3 cup milk 1 teaspoons allspice
4 egg yolks Nut meats
–Mrs. Harry Sherbondy
HICKORY NUT CAKE
1 ½ cups sugar 3 teaspoons baking powder
½ cup butter 4 egg whites
1 cup water 1 cup nut kernels
Icing
2 cups sugar 1 tablespoon butter
½ cup cream 1 teaspoon vanilla
¼ cup water
Boil all but vanilla for about five minutes, remove and beat in vanilla and one cup nut meats.
–Mrs. Ordell Williams, Ethel
DOROTHY’S NUT CAKE
2 cups sugar 3 cups flour
½ cup butter 2 teaspoons baking powder
1 cup sweet milk 1 cup chopped nut meats
4 egg whites (beaten light) 1 teaspoon vanilla
Bake in three layers.
–Mrs. B. P. Townsend, Bolckow
WALNUT CAKE
1 ½ cups sugar ½ cup walnut kernels
½ cup butter (chopped fine)
2/3 cup sweet milk 2 teaspoons baking powder
1 egg Flour enough to make stiff
spronge
This cake keeps well.
–Mrs. Hurl Roberts, Rosendale
HICKORY NUT CAKE
1 ¼ cups sugar 2 ¼ cups flour
¾ cup butter 2 teaspoons baking
3 eggs powder
Make three layers
Filling—I heaping hickory nuts rolled, 1 cup thick sour cream, sweeten the cream, add hickory nuts and spread between layers.
–Mrs. Chas. D. Milligan, Milan
SCRIPTURE CAKE
1 cup butter, Judges 5:25 2 cups raisins, I Samuel 30:12
3 cups flour, I Kings 4:22 2 cups figs, I Samuel 30:12
2 cups sugar, Jeremiah 6:20 1 cup water, Genesis 24:17
6 eggs, Isaiah 10:14 1 cup almonds, Genesis 43:11
A little salt, Leviticus 2:13 1 tablespoon honey, Exodus 16:31
Sweet spice to taste, I Kings 10:10
Follow Solomon’s advice for making good boys and you will have a good cake. Proverbs 23:14.
–Mrs. O. B. McCrea, Iantha
COCOANUT CAKE
½ cup shortening 3 teaspoons baking powder
¾ cup sugar ½ teaspoon soda
3 eggs yolks, then add another 1 cup milk
¾ cup sugar 1 teaspoons vanilla
3 cups Swans Down cake flour Egg whites beaten stiff
COCOANUT CAKE
2 cups granulated sugar 2 teaspoons baking powder
1 cup lard powder
1 cup sweet milk 4 cups flour
1 teaspoons banana extract 6 egg whites
Beat all together, then add beaten egg whites and bake in four layers.
–Mrs. Alice Conrad, Clarence
APPLE SAUCE CAKE
1 cup sugar 1 teaspoons soda, dissolved in
¼ cup shortening 2 tablespoons hot water
1 cup apples sauce 1 teaspoon cloves
2 cups flour 1 teaspoon nutmeg
1 cup seeded raisins and Pinch of salt
currants
Mix in the usual way, but first beat apples sauce until smooth.
–Nellis Hazel Howard, Centralia
APPLE SAUCE CAKE
1 cup sugar 2 teaspoons soda,
½ cup butter dissolved in
2 eggs 1 tablespoons hot water
1 ½ cups apples sauce 2 ½ cups flour
1 cup raisins 1 teaspoon cinnamon
¾ cup black walnuts Flavor to taste
–Mrs. Harry Feritag, New Haven
APPLE SAUCE CAKE
3 eggs 1 teaspoon spices
1 ½ cups apple sauce 2 teaspoons soda
1 cup sugar 1 tablespoon hot water
½ cup butter 2 cups flour
–Mrs. Chat Ross, Elsberry
PPRUNE CAKE
2 ½ cups flour 1 teaspoon soda
1 cup sugar (large) 1 teaspoon baking powder
½ cup lard 1 teaspoon nutmeg
½ cup sour cream 1 teaspoon spice
3 eggs 1 teaspoon cloves
1 cup chopped cooked prunes 1 teaspoon cinnamon
Filling
1 egg yolk Butter size of egg
1 cup sugar 1 teaspoon flour
1 cup raisins Cook until thick, add ½ cup
2/3 cup sour cream nuts
JAM CAKE
6 eggs 4 tablespoons cinnamon
2 cups granulated sugar 2 tablespoons allspice
1 cup butter 4 cups flour
6 tablespoons sour milk 2 tablespoons soda
1 ½ cups jam Jam
2 nutmeg
Mix in the usual way, adding jam last. Bake in layers and put together with either whites or caramel icing.
–Miss Kate Scott
CHRISTMAS FRUIT CAKE
1 cup butter 1 teaspoon cloves
2 cups brown sugar 1 teaspoon cinnamon
2 eggs 1 teaspoon allspice
1 cup molasses 1 teaspoon nutmeg
1 teaspoon soda 1 pound raisins
1 cup buttermilk 1 cup nuts
1 quart flour
Cream butter and sugar together, beat eggs thoroughly and add. Mix soda in buttermilk and add to first mixture; then add molasses, sift flour and spices together, then add nuts and raisins. Bake in a moderate oven. This cake will improve with age.
–Elsie Hoff, Lonedell
BREAD FRUIT CAKE
2 cups bread sponge 2 egg yolks
1 cup butter 1 teaspoon soda, dissolved in
2 cups brown sugar 3 teaspoons water
1 teaspoon cinnamon 1 teaspoon allspice
1 teaspoon nutmeg 1 cup raisins
Do not stir, but mix well, carefully. Bake in a moderate oven—a quick oven will ruin it.
–A True Farm Woman, New Cambria
THREE-LAYER FRUIT CAKE
2 eggs 1 teaspoon nutmeg
1 ¼ cups sugar 1 teaspoon cinnamon
1 cup shortening 1 teaspoon cloves
½ cup molasses 2 ½ cups flour
1 cup sour milk 1 cup raisins
1 teaspoon soda (dissolved in 1 cup walnut meats
milk)
Filling
1 ½ cups sugar 2 egg whites
½ cup water
Boil sugar and water until it forms a soft ball when dropped in cold water, beat the two egg whites stiff and pour syrup over eggs. Put raiains between layers.
–Mrs. Laura Ogden, New Truxton
FRUIT CAKE
2 cups brown sugar 2 cups raisins
½ cup butter 1 cup nut meats
1 cup sour cream 1 teaspoon soda
1 cup sour milk 2 teaspoons baking powder
1 teaspoon cloves 1 teaspoon each of two kinds
3 teaspoons cinnamon of flavoring
4 cups flour
Mix in the usual way and bake in a moderate oven for forty-five minutes.
–Mrs. Sarah Yates, Jasper
FRUIT CAKE
1 cup light brown sugar 1 grated nutmeg
1 cup molasses 1 teaspoon each cinnamon
1 cup butter and cloves
6 cups pastry flour 2 pounds raisins
2 eggs 1 pound currants
2 teaspoons soda 1 cup citron
1 cup buttermilk 1 cup nuts
1 cup jelly 1 teaspoon salt
Manipulation—Sift flour, salt and spices in mixing bowl. Wash and drain raisins and currants for an hour, add to flour to which add nuts and citron. Mix thoroughly and leave until next morning. Melt the butter and mix it with sugar, molasses and jelly, ad dwell beaten eggs and stir into flour mixture. Dissolve the soda in buttermilk and stir well into the other ingredients. Bake about three hours in a slow oven. If possible, obtain dried cherries, use them instead of currants.
–Mrs. Mary Kriege, St. Clair
CINNAMON CAKE
2 cups sour cream 2 eggs
2 cups sugar 1 teaspoon soda
2 cups flour 1 teaspoon cinnamon
Mix in the usual manner and bake in a loaf in a moderate oven.
–Mrs. E. A. Swarty, Rosendale
FIG CAKE
Silver Part Gold Part
2 cups sugar 1 cup sugar
2/3 cup butter ¾ cup butter
2/3 cup sweet milk (scant) ½ cup sweet milk
8 egg whites 1 ½ teaspoons baking
3 heaping teaspoons baking powder
powder 1 ½ cups flour (full
3 cups of flour mixture)
1 teaspoon flavoring 7 egg yolks
1 pound figs 1 whole egg
1 teaspoon allspice
1 teaspoon cinnamon
Manipulation, Silver Part—Cream sugar and butter, add milk and flour with baking powder, thoroughly sifted through it. Add whites of eggs beaten stiff and dry last, and flavor. Divide the batter and bake in two bread pans of same size.
Manipulation, Gold Part—Cream butter and sugar, add milk; beat the seven egg yolks and one whole egg thoroughly and add the spices and flavor; put half the gold batter in a long bread pan, same size the white is baked in, cover with one pound of halved figs, previously sifted over with flour, so that they will just touch each other. Spread the remainder of gold batter on top of figs and bake.
Put the cakes together with frosting while warm, the gold between the white ones and cover with frosting.
Frosting for Fig Cake—Two cups sugar, one cup of thin cream of rich milk. Boil until it threads. When partly cool beat until thick enough to spread and cover cake.
–Mrs. P. J. Owen, Lone Dell
STRAWBERRY JAM CAKE
1 cup butter 3 eggs
1 cup sugar 2 cups flour
1 cup jam 1 teaspoon baking powder
½ cup sour milk 1 teaspoon cinnamon
1 teaspoon soda, dissolved in
sour milk
–Mrs. Lena Fielden, Ozark
STRAWBERRY SHORTCAKE
Make rich crust with lard or butter, roll thin, cut in pieces about the size of a sauce dish, put in a pan and spread with butter; pay another on top of each one and bake. Wash strawberries, sprinkle with sugar, spread between crusts and on top and serve with cream at once.
–Stone (Clark County) W. P. F. C.
STRAWBERRY SHORTCAKE
2 cups flour 3 tablespoons shortening
2 tablespoons sugar 1 egg
4 teaspoons baking powder ½ cup milk
½ teaspoon salt
Sift the flour, baking powder, sugar and salt. Put in the shortening; add the beaten egg to the milk and add this to the dry ingredients to make a soft dough. Bake in greased tins in a hot oven for twenty to twenty-five minutes. Spread between layers with crushed and sweetened berries; cover the top with whipped cream and whole berries.
–Mrs. Geo. Halliburton, Cherry Box
PRESERVE CAKE
2 cups sugar 2 tablespoons cinnamon
1 cup butter 2 tablespoons allspice
1 cup preserves 1 tablespoon cloves
4 cups flour 2 teaspoons soda
6 eggs
One-half of this recipe will make a pretty big cake.
–Miss Thelma Faires
BLACKBERRY CAKE
1 egg 1 teaspoon cloves
1 cup sour cream 1 cup sugar
1 teaspoon soda ¼ teaspoon salt
1 teaspoon cinnamon 1 cup blackberries
Use flour enough to make a stiff batter. Bake in a moderate oven, cover with caramel icing.
Icing: 1 ½ cups sugar, 1 teaspoon vinegar, 1 cup sweet cream, cooked until it forms soft ball in water, when remove from fire and beat.
–Mrs. Clarence Miller, Kahoka
SPANISH BURR CAKE
2/3 cup butter, cream, and add 2 teaspoons baking powder
2 cups sugar 1 teaspoon cloves
1 cup sour milk 1 teaspoon cinnamon
4 eggs, well beaten 1 cup chopped raisins
Bake in a large flat tin. The baking powder with the sour milk gives the cake its characteristic flavor.
–Mrs. P. M. Roberts, Bellflower
TOPSY CAKE
2 cups brown sugar, or nearly 4 eggs (save whites of 2 for
2 cups white sugar filling)
Butter size of an egg 1 teaspoon soda
1 cup buttermilk (sour milk will 1 teaspoon each, cinnamon,
- do) cloves and nutmeg
2 cups flour
Mix in the usual way and bake in four layers and put together with beaten whites of eggs, sweetened.
SPICE CAKE
2 eggs (white of one) 1 teaspoon allspice
2 cups brown sugar 2 teaspoons cinnamon
1 cup butter of lard (in using ½ teaspoon cloves
lard, add a little salt) ½ teaspoon ground nutmeg
1 cup buttermilk 2 ½ cups flour
1 teaspoon soda in milk
–Eureka W. P. F. C., Kahoka
SPICE CAKE
2 cups sugar 2 teaspoons baking powder
2/3 cup butter 3 cups flour
1 cup sweet milk 1 teaspoon cloves
4 eggs (whites and yolks beaten 1 teaspoon cinnamon
separately) 1 teaspoon allspice
Filling
1 cup sugar 1 egg white beaten to froth
Water enough to dissolve sugar
Cook syrup until in threads from spoon, pour over beaten egg and beat until cool enough to stay on cake.
–Mrs. Jesse B. Morris, Bellflower
SPICE CAKE
1 cup brown sugar 1 teaspoon nutmeg,
½ cup butter cinnamon and cloves
1 egg mixed
1 cup buttermilk 1 cup raisins (or raisins
1 teaspoon soda and nuts)
½ cup cocoa
1 ½ cups flour
Put one-half of the flour with the chopped raisins. Bake in two layers in a moderate oven, add fill with a nut of chocolate filling.
Icing or Filling
1 cup granulated sugar ¼ teaspoon cream tartar
1/3 cup water ½ cup chopped nuts
Cook until it threads, add any flavor and one-half cup chopped nuts.
–Miss Dena Kriege, Union
JIFFY CAKE
2 whole eggs 1 teaspoon baking powder
¾ cup separated cream 1 cup flour
1 cup sugar
Break the two eggs into a mixing bowl to which add cream, and sugar. Sift the flour and baking powder together several times and add to mixture. Whip for twenty minutes and bake in layers or loaf.
For Icing
1 cup cream 1 tablespoon peanut butter
1 cup sugar
Boil cream and sugar until it forms a soft ball in cold water, remove from fire and add peanut butter. Beat until thick and creamy and ice cake while warm.
–Shady Grove W. P. F. C., Greenfield
ORANGE CAKE
2 cups sugar 3 eggs (well beaten)
½ cup butter 3 cups flour
1 cup sweet milk 2 teaspoons baking powder
Cream butter and sugar and proceed with the mixing in the usual way.
Filling
2 oranges ½ cup sugar
2 egg whites
Grate the peelings of the two oranges and squeeze the juice into it. Beat the whites of two eggs quite stiff and add sugar. Save out enough of egg white and sugar to cover top layer, add juice and rind to the rest of egg and sugar and spread between the layers.
–Mrs. Cora Hailey, Rea
ORANGE FLUFF
7 eggs Juice of an orange
1 ½ cups sugar ½ teaspoon cream tartar
1 cup Swan’s Down Flour, sifted
seven times
Manipulation—Mix sugar and yokes of eggs, add flour and orange juice, gradually fold in beaten whites and cream tartar. Bake in a moderate oven forty-five minutes. Turn pan upside down and remove when cold.
Frosting—1 cup powdered sugar, 1 teaspoon butter, juice and rind of one orange. Do not cook the frosting.
–Mrs. Ed. Hofman, New Haven
POTATO CAKE
2 cups sugar ½ teaspoon cinnamon,
2/3 cup butter or lard nutmeg, allspice
5 egg yolks (each)
1 cup mashed potatoes 1 cup walnut meals
2 egg whites ½ cup grated chocolate
2 cups flour ½ cup hot sweet milk
2 teaspoons baking powder
Manipulation—Cream butter and sugar, add beaten egg yolks and mashed potatoes, sift flour, baking powder, cinnamon, nutmeg and allspice together and add alternately with the hot sweet milk to which has been added the grated chocolate. Add walnut meats dredged with two tablespoons flour. Lastly, fold in the stiffly beaten whites. Bake in a slow oven until cake leaves side of pan, about three-quarters of an hour.
–Mrs. L. Milton Pannell, Aurora
POTATO CAKE
1 cup butter 1 cup mashed potatoes, as
½ cup chocolate used on table
2 cups sugar 2 teaspoons baking powder
½ cup milk 1 teaspoon cloves
4 eggs (well beaten) 1 teaspoon cinnamon
1 teaspoon vanilla ½ teaspoon allspice
1 teaspoon lemon 1 cup nuts (if desired)
2 cups flour
Mix as you would any cake, cream potatoes with butter and sugar. Put spices in flour just before sifting the last time. This makes an ideal dark cake. It is better the next day after baking, as potatoes soften it.
–Mrs. E. W. Barth, Clinton
PORK CAKE
1 lb. pork, ground in food chopper 1 heaping tablespoon soda
2 cups boiling water poured over 1 heaping tablespoon
pork cinnamon
2 cups brown sugar 1 pound raisins
1 pound currants
Mix in the usual fruit cake manner and bake in moderate oven three hours.
YEAST SPONGE CAKE
1 cup sugar 1 teaspoon soda in 3
½ cup butter tablespoons hot water and
2 eggs let cool
1 cup yeast Cinnamon
2 tablespoons cocoa Nutmeg
Pinch of salt 1 cup flour
–Mrs. Grace Boley, Kahoka
NEVER FAIL SOUR CREAM CAKE
1 egg ½ teaspoon soda
1 cup sugar ¼ teaspoon salt
1 cup sour cream Flavor to taste
1 ½ cups flour
Beat the egg and add sugar, add sour cream and continue beating. To this add flour, soda, salt and flavoring. If wanted, add one-half cup seeded raisins and one-half teaspoon each of cinnamon, cloves and nutmeg. This is an excellent recipe for a busy farmer’s wife who wants a hurry-up cake for supper on a cold winter evening.
–Mrs. Harry Hume, Kahoka
ONE EGG CAKE
1 cup white sugar 2 cups flour
Butter size of an egg 3 level teaspoon baking
1 egg (or whites of two) powder
1 cup sweet milk Flavor with vanilla
–Mrs. Geo. Huvendick, New Haven
ONE EGG CAKE
¼ cup butter 1 egg
¾ cup sugar 1 1/3 cups flour
½ cup milk 1 ½ teaspoons baking
1/3 teaspoon vanilla powder
Cream the butter and the sugar; sift flour and baking powder together, add alternately with the milk, add a little at a time. Break egg into this batter and beat thoroughly. Bake in a shallow pan.
–Maude B. Nutter, Granger
MOLASSES CAKE
1 cup sorghum 1 teaspoon soda,
½ cup shortening dissolved in
1 egg ½ cup warm water
1 teaspoon ginger 2 cups flour
Pinch of salt
Mix in the usual way and bake in a moderate oven.
–Mrs. Ed. Hir[illegible]
EGGLESS CAKE
2 cups sugar 2 level teaspoons [sugar]
2 cups buttermilk Flour (enough to make right
½ cup lard consistency)
½ cup chocolate Flavor to taste
–Mrs. Newton Hodgin, Clarence
EGGLESS CAKE
1 cup brown sugar ½ cup hot water
1 cup white sugar ¼ cup shortening
1 cup sour milk 1 cup nuts or raisins
1 teaspoon soda 2 ½ cups flour
½ cup cocoa, dissolve in 1 teaspoons vanilla
–Della Beecher
JELLY ROLL
4 eggs 1 cup flour
1 cup sugar 1 teaspoon baking powder
Granted rind of one lemon Jelly
Pinch of salt 2 tablespoons cold water
Beat the eggs and sugar till thick, add lemon rind, salt and water. Sift and fold in flour and baking powder. Bake in pan lined with paper. When done turn into a cloth sprinkled with sugar; spread with jelly that has been slightly warmed; roll up and leave in cloth till cool.
–Mrs. Geo. G. Loeffler, Syracuse
JELLY ROLL
5 eggs 2 teaspoons baking powder
1 cup granulated sugar Flavor to taste
1 cup flour
Beat the eggs lightly, add sugar and other ingredients and mix well. Quickly pour the mixture into a well greased bread pan and bake in a moderate oven. Then turn out on a bread towel and spread jelly or some filling over the bottom, roll quickly before it gets cool.
–Mrs. Grace White, Harris
JELLY ROLL CAKE
1 cup sugar 1 cup flour
3 eggs 1 teaspoon baking powder
3 tablespoons sweet milk
Bake in thin sheets. Wring a towel out of cold water and lay it double on the table. Slip the cake from the pan on the wet towel; spread it with jelly and roll it up, dip in fine sugar or icing if preferred. Flavor with orange or lemon extract.
–Mrs Ben Priebe, Arbella
JELLY ROLL
2 eggs 1 ½ teaspoon baking
1 cup sugar powder
4 tablespoons cold water ½ teaspoon salt
1 cup flour
Beat yolks of eggs, add sugar slowly, with water, beat well. Sift flour with baking powder and salt, add to mixture. Fold in beaten whites. Bake in moderate oven about fifteen minutes. Turn on damp cloth, spread with jelly and roll in cloth while warm.
SOFT GINGERBREAD
1 cup molasses 1 teaspoon ground ginger
1 cup sugar 1 cup chopped raisins
1 cup butter 1 teaspoon soda
1 cup sour cream Grated rind of one lemon
4 cups M. F. A. flour 3 eggs
Cream butter, add sugar gradually, add sour cream, molasses, flour, ginger and lemon rind, mix thoroughly. Then add soda dissolved in a little hot water. Add well beaten eggs. Citron may be added if desired.
–Mrs. A. Bradford, Kahoka
SOFT GINGERBREAD
1 cup molasses 1 cup boiling water
½ cup sugar 1 teaspoon ginger
½ cup butter 1 teaspoon cinnamon
2 ½ cups flour 1 teaspoon cloves
2 eggs 2 teaspoons soda dissolved
in the water
Mix all dry ingredients. Add water, molasses and egg slowly. Stir, but do not beat. Put in well greased pan and bake 25 minutes.
–Mrs. Lula Smith, Ashton
SOFT GINGERBREAD
1 cup granulated sugar 1 teaspoon ginger
1 cup brown sugar 1 teaspoon cinnamon
½ cup butter 3 teaspoons baking powder
2 eggs Flour enough to make a soft
1 cup milk dough
Mix all dry ingredients. Add eggs and butter. Then milk and flour alternately. Bake in well greased pan.
–Mrs. G. M. Estes, Ozark
SOFT GINGERBREAD
1 cup lard or butter ½ teaspoon cinnamon
1 cup sugar ½ teaspoon cloves
1 cup sorghum ½ teaspoon nutmeg
1 pint boiling water 1 teaspoon baking powder
1 teaspoon soda 1 teaspoon salt
1 quart 2 eggs
1 teaspoon ginger 1 cup chopped raisins
Cream butter or lard, add sugar, gradually, add water and sorghum alternately with sifted dry ingredients. Add raisins. Bake in greased pan.
–Mrs. Ottis Shuler, Revere
SOFT GINGER BREAD
1 ½ cups molasses 1 teaspoon soda
½ cup butter ½ teaspoon salt
1 cup boiling water ½ teaspoon ginger
1 ½ cups flour
Put molasses and butter in mixing bowl and over this pour hot water, into which miture sift the flour, soda, salt and ginger. Beat well and pour into a shallow, well greased pan and bake in a quick oven.
–Mrs. Ed. Stockton, Everton
CARAMEL ICING
1 cup brown sugar 1 heaping tablespoon each
½ cup water butter, flour and granu-
lated sugar
Mix flour and white sugar together, then add other ingredients and boil quickly until done, spread on cake while still warm.
–Mrs. Mary Kesterson, Springfield
CARAMEL FILLING
2 cups brown sugar 1 cup cream
Cook till spins a thread, then add one tablespoon of butter, let cook a minute or two longer. Beat till creamy.
COCOA FILLING
1 scant cup sugar 4 tablespoons cream
1 ½ tablespoons cocoa 1 tablespoon water
Boil ingredients two or three minutes, spread on cold cake quickly.
–Mrs. Chas. Nold, Rosendale
BROWN SUGAR FROSTING
1 ½ cups brown sugar 2 egg whites
½ cup water 1 teaspoon vanilla
Cook sugar and water till threads, pour over well beaten egg whites, beat until cool and creamy. Add vanilla.
–Mrs. Harry Wright, Callao
QUICK CHOCOLATE FROSTING
1 cup powdered sugar 1 tablespoon milk or water
1 square chocolate ½ teaspoon vanilla
Mix chocolate in flour, add boiling milk or water. Stir well, add vanilla, spread on cake.
CHOCOLATE FILLING
2 cups powdered sugar 2 level tablespoons butter
2 tablespoons cocoa 3 tablespoons coffee
Mix in order given and flavor with vanilla
MAPLE FONDANT FROSTING
1 cup yellow or maple sugar ½ cup thin cream
Boil together fifteen minutes, remove from fire and stir constantly till it begins to stiffen, spread quickly on warm cake, as it hardens fast.
–Mrs. Emma Cheffy, Springfield
PARISIAN CREAM ICING
2 cups powdered sugar 1 egg white (beaten stiff)
½ cup butter 2 tablespoons burnt sugar
syrup
Cream till light.
BURNT SUGAR SYRUP
Burn one cup granulated sugar over fire until dark brown, then add half cup boiling water and let boil till it forms a thick syrup.
–Maurine Hamilton, Galt
FILLING FOR A COCOANUT CAKE
1 cup granulated sugar ½ box cocoanut
½ cup water 3 bananas (sliced)
3 egg whites (beaten)
Boil sugar and water until it threads from spoon, pour over stiffly beaten egg whites, add sliced bananas. Put between layers and sprinkle remaining cocoanut on top and sides. This is delicious.
–Vivian Conrad, Clarence
LEMON FILLING FOR CAKE
2 cups sugar 2 lemons
2 eggs (well beaten) 1 cup boiling water
½ cup cold water 2 tablespoons flour
1 tablespoon melted butter
Grate the rind of lemons and squeeze out the juice, mix the sugar and eggs, add the lemons, pour on a cupful of boiling water; stir into this the flour rubbed smooth in half cup cold water, then melted butter, cook until it thickens. When cold spread between layers of cake. Oranges may be used in place of lemons.
–Mrs. V. E. Lewis, Robertsville
SOUR CREAM ICING
1 cup sugar 1 cup sour cream
Cook until it forms soft ball in water, then beat until cold. If it stiffens to quickly in beating add sweet milk or cream by drops until creamy.
–Gertrude E. Weber, California
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Cookies and Doughnuts
“A home without a cookie jar
Is not the home for me;
A home without a cookie jar
I hope to never see.”
LEMON COOKIES
2 cups sugar 1 teaspoon soda
6 heaping tablespoons short- 2 teaspoons baking powder
ening 3 teaspoons lemon extract
1 ½ cups butter milk Flour
Mix the milk, soda and baking powder, stirring until it foams. Stir in the sugar and shortening. The [flour] enough to make the dough sufficiently stiff to roll thin. Sprinkle with sugar. Bake in a moderate oven.
–Mrs. H. F. Jones, Green Castle
SUGAR COOKIES
2 cups sugar 1 pint sweet milk
2 eggs, well beaten 4 teaspoons baking powder
1 pint lard Flavoring
Cream sugar with lard, add eggs, milk, flavoring and baking powder; mix with flour to make a dough that is not too stiff; roll out on floured board and cut into shape. For small family use one-half recipe.
–Mrs. Lucien Lotton, Bellflower
SUGAR COOKIES
1 cup butter 2 eggs
1 cup sour cream 1 teaspoon soda
2 small cups sugar Pinch of salt
Mix in a crock with spoon until well mixed. Put in flour bowl, mix until stiff enough to roll. Bake in hot oven. Flavor to taste.
–Miss Effie Hadlock, Bolivar
COOKIES
1 cup sugar 2 eggs
½ cup butter 2 ½ teaspoons baking powder
¾ cup sweet milk Vanilla flavoring
Flour enough to make a stiff dough. Bake in a quick oven.
–Myrtle Holder Eames, Corso
COCOANUT CREAM COOKIES
2 eggs 3 cups flour
1 cup sugar 3 teaspoons baking powder
1 cup thick cream 1 teaspoon salt
1/3 cup shredded cocoanut 1 teaspoon salt
Beat eggs until light, add sugar gradually, cocoanut, cream and flour mixed and sifted with baking powder and salt. Chill thoroughly, toss on a floured board, pat and roll ½-inch thick. Sprinkle with cocoanut, roll ¼-inch thick and shape with a small round cutter. Bake in a moderate oven.
–Florence B. Newman, Kahoka
CHOCOLATE COOKIES
½ cup butter (melted) 1 cup sugar
1 ½ squares Bakers Chocolate ½ to 1 cup nuts
(melted) ½ cup flour
2 eggs (beat light) Flavoring
Add sugar to beaten eggs gradually. Mix nuts and flour together. Add vanilla of flavoring desired. Stir in the rest of the ingredients and bake in along shallow cake or bread pan in moderate oven for 20 minutes. Let cook in pan and then cut into small squares or oblong pieces. These are especially good after having been left in the bake or bread box a day or two.
–Mrs. A. E. Bennett, Cassville
EXTRA GOOD COOKIES
1 cup of sugar 1 level tablespoon soda dis-
1 cup of molasses solved in
1 cup of lard 2 tablespoons of water
2 eggs 1 tablespoon of vinegar
½ teaspoon of black pepper
–Mrs. Bert Burkhart, Macon
MART ANN COOKIES
2 cups molasses (let come to 2 eggs
boil and cool) ½ cup buttermilk
½ cup sugar 2 teaspoons vanilla
1 cup lard 2 teaspoons ginger
Bake, and put together with boiled frosting.
–Mrs. Belle Plenge, Medill
VANILLA WAFERS
1/3 cup butter and lard 3 cups flour
1 cup sugar 2 teaspoons baking powder
1/3 cup milk 2 teaspoons vanilla
1 teaspoon salt 1 egg
Cream butter and sugar and egg, well beaten; add rest of ingredients and roll out as thin as possible on well floured board. Cut with small cutter and bake in moderate oven.
–Mrs. John Young, Elsberry
NUT COOKIES
2 cups of sugar 1 teaspoon baking powder
1 cup of lard ½ teaspoon salt
2 eggs 1 cup nuts
1 cup sour cream Flavoring and flour
–Mrs. J. W. Lemmon, Blockow
BUTTER SCOTCH COOKIES
6 cups flour 1 level teaspoon soda
4 cups brown sugar 1 tablespoon cream tartar
4 eggs Flavoring
1 cup butter (or lard and butter)
Let stand two hours, then add a little water or milk to dough. Bake in a moderate oven.
–Shady Grove W. P. F. C., Greenfield
BUTTER SCOTCH COOKIES
2 cups brown sugar 1 teaspoon soda
1 scant cup butter or lard 4 cups flour
2 eggs 1 cup walnuts
1 teaspoon cream tartar 1 teaspoon vanilla
Mix and make into a roll and let stand over night, slice ¼-inch thick and place in pan, leaving about 1-inch space between them.
–Byrd Redfearn, Bois D’Arc
OATMEAL COOKIES
1 cup lard or butter 10 tablespoons sweet milk
2 cups sugar 2 teaspoons cinnamon
3 eggs 1 cup raisins
4 cups flour 1 teaspoon soda dissolved
1 teaspoon baking powder in tablespoon of sweet
4 cups oatmeal milk
Mix lard, sugar and butter together, then the beaten eggs and oatmeal, sift the flour, baking powder and cinnamon three times before adding. Drop by spoonfuls in a greased pan and bake in a quick oven.
–Mrs. Frank Moore, Aurora
OATMEAL COOKIES
2 cups oatmeal ¾ cup butter or lard
2 cups sugar 3 eggs well beaten
2 cups flour 1 teaspoon soda
1 cup raisins or currants
Measure flour, sugar and soda and sift together, then add fruit and oatmeal. Mix well. Last add butter and eggs. Work well, pan into a loaf and let stand over night or several hours. Roll out and cut into squares. Place on oiled cookie tin and bake in a moderately hot oven.
–Mrs. Scott D. Elting, Seligman
ANISE COOKIES
2 ½ pounds sugar 10 drops of Anise Oil
12 eggs Flour enough to roll
4 teaspoon baking powder
Put sugar in a pan, and eggs, one at a time, until all are used in the batter, then stir one hour, add Anis Oil, put baking powder in flour and add to the batter, then roll and mark, cut and lay out on board to dry a few hours; then bake. They are best after they are a week or two old.
FRUIT SQUARES
1 cup sugar ½ cup shortening if cream
1 cup sour milk or cream (more is used
if milk) 1 teaspoon soda
2 eggs ½ cup raisins dredged in
1 teaspoon baking powder flour
1 cup sorghum Flavor with vanilla
Roll out like cookies, cut in squares and bake in hot oven. Ideal for “kiddies” lunches.
HONEY COOKIES
2 cups strained honey 2 teaspoons ginger
1 cup shortening 2 teaspoons soda dissolved
A pinch of salt in one cup hot water
Flour sufficient to roll out.
MACAROONS
3 egg whites (beaten) ½ package cocoanut
1 ½ cups powdered sugar ½ teaspoon almond extract
Mix gently together, drop from a teaspoon about 1 inch apart, on wax paper. Bake in moderate oven about 20 minutes. This makes three dozen.
–Miss Mary Elliott, Savannah
PEFFERENUESSE
2 cups sugar 1 teaspoon cinnamon
4 cups flour Add grated rind of one
2 teaspoons baking powder lemon
½ teaspoon each of cloves, mace, ½ cup citron
nutmeg 5 eggs
Sift together sugar, flour, baking powder, spices, grated rind of lemon, citron and eggs beaten together until very light. Mix into a dough, shape dough into small balls with buttered hands, bake in a buttered paper in a quick oven.
–Mrs. H. L. Hoemann, New Haven
“POP-OVERS”
1 pint sour cream 1 small teaspoon soda mixed
1 ½ pints flour in flour
1 egg A pinch of salt
Bake in muffin tins. Delicious for tea.
CORN FLAKE COOKIES
4 cups cornflakes ¾ cup sugar
1 cup shredded cocoanut Flavoring
2 eggs (beaten separately)
Mix sugar and yolks, add beaten whites, then cocoanut and flakes. [illegible] small spoonfuls in greased pan. Bake ten minutes in a slow oven.
FAVORITE FRUIT BARS
2 eggs beaten with pinch of salt 1 level cup chopped dates
¾ cup sugar 1 level cup flour
[illegible] tablespoons boiling water 1 teaspoon vanilla
[illegible] level cup chopped nuts 2 teaspoons baking powder
[illegible] well, then add other ingredients. Sift flour and baking powder together. Pour mixture into shallow greased pan and bake in moderate oven 15 or 20 minutes. Cut bars in 1×4 inches when cold. Dust powdered sugar on them.
–Mrs. H. O. Scholten, Hermann
OLD FASHIONED GINGER COOKIES
1 cup sorghum 1 cup boiling water
1 cup sugar 2 tablespoon soda
1 cup shortening 2 tablespoons ginger
1 cup flour
Mix sorghum, sugar and shortening together and pour water over this. Then sift soda, ginger and flour together and add to the above. Mix well. Add enough flour to make a stiff dough. Place in a cool place until next day. Roll to ½ inch, but in squares and bake.
–Mrs. Corda Trailkill Douthit, Odessa
GRAHAM GINGER COOKIES
1 cup sugar 2 teaspoons soda dissolved
2 tablespoons ginger in half cup hot water
3 eggs 2/3 whites flour
1 pint molasses 1/3 graham flour, will make
1 pint shortening (lard or butter) a soft dough
Mix in order named.
–Mrs. W. H. Douglas, Callao
SAMMIES
2 eggs (whites beaten) 1 cup and kind of nuts
1 cup sugar 3 cups corn flakes
1 cup cocoanut
Drop on buttered tins and bake in a moderate oven.
–Mrs. W. B. Jones, Centralia
RICE MUFFINS
2 ¼ cups flour 2 tablespoons sugar
¾ cup cooked rice 5 teaspoons baking powder
1 cup sweet milk ½ teaspoon salt
2 tablespoons melted butter 1 egg
Mix and sift well dry ingredients. Add half cup milk, egg well beaten, the other half cup milk mixed well with the rice and beat thoroughly; then add butter. Bake in buttered muffin rings in buttered pan or gem pans.
ROCKS OR SPICE CAKES
1 ½ cups brown sugar 3 teaspoons soda (level)
1 cup butter and lard mixed 1 tablespoon cinnamon
2/3 cup boiling water ¾ cup each raisins and nuts
2 ½ cups flour (chopped)
2 eggs
Mix like any batter cake and bake in gem pans in hot oven 15 to 20 minutes.
COCOANUT MUFFINS
1 cup sugar ½ cup cocoanut
1 cup milk ½ teaspoon vanilla
2 rounded teaspoons baking Flour enough to make batter
powder
Bake in muffin tins in moderately hot oven. Will make tw[illegible] muffins.
GEM CAKES
Drop an unbeaten egg in teacup. Finish filling with cream [illegible]. Mix one cup sugar, one and a half cups flour and rounding [illegible] baking powder and a pinch of salt together. Pour liquid mix[illegible] ingredients and flavor to suite taste. Bake in gem pans. Al[illegible] not thicken the same so it may take more flour sometimes [illegible] be thicker than for cake. Very nice for school lunches.
–Mrs. Victor Hillhouse, [illegible]
MOTHER’S CRULLERS
1 ½ cup sugar 1 ½ tablespoons melted butter
1 ½ cups sweet milk 1 ½ teaspoons salt
3 eggs [illegible] teaspoons baking powder
Flour to roll; flavor as desired. Fry in hot fat. When a doughnut comes to the top while you count to ten it is hot enough.
–Mary Fritchman, Savannah
RAISED DOUGHNUTS
2 cups sweet milk 1 egg
1 ½ cups sugar A little nutmeg and salt
½ cup shortening 1/3 cup yeast
Flour to stiffen
Stir stiff with a spoon at night. In the morning roll and cut out and let rise again before frying in hot lard.
–Mrs. John Minks, Bynumville
DOUGHNUTS
1 cup cream 1 teaspoon vanilla
½ cup buttermilk 1/3 teaspoon soda
1 egg 1 teaspoon baking powder
1 cup sugar Enough flour to roll out
Fry.
–Mrs. Vernon Roach, Bolckow
CLAYPOOLE DOUGHNUTS
¾ cup granulated sugar 2 level teaspoons baking
1 cup sweet milk powder
3 tablespoon butter 1 teaspoon salt
3 cups flour
Mix as for cake, cream butter and sugar and egg yolks together, add milk, then flour and baking powder sifted together, egg whites last. Make dough quite stiff so as not to absorb too much far. Roll and cut; fry in deep gar and roll in sugar.
–Mrs. A. T. Claypoole, Anabel
DOUGHNUTS
1 cup sugar 1 egg
1 cup milk (sour) 1 teaspoon soda
1 cup sour cream (not too thick) 1 teaspoon baking powder
Flavor with nutmeg stirred in flour
Mix pretty stiff and fry in hot lard.
–Miss Etta Keadle, Buell
DELICIOUS POTATO DOUGHNUTS
Boil four potatoes size of an egg, mash; one cup sugar, three-fourths cup sweet milk, two eggs, butter half size of an egg, one teaspoon nutmeg, one teaspoon salt, two heaping teaspoons baking powder, flour enough to make a soft dough; cream potatoes with butter and egg, add milk and other ingredients.
–Mrs. Edward King, Macon
DOUGHNUTS
3 eggs Pinch of salt
2 cups sugar 1 quart flour with
3 tablespoons butter 2 teaspoons baking powder
1 teaspoon lemon or vanilla sifted in it
1 ½ cups sweet milk
–Miss Norma Conrad
CREAM PUFFS
½ cup lard or butter 1 cup flour
1 cup boiling water 3 eggs
Put butter over the fire in the water; when again boiling, sift in the flour and stir and cook until mixture leaves sides of pan a smooth paste; turn into earthen bowl and beat in the eggs one at a time; beat each egg thoroughly before the next is added. Drop in baking pan; bake in oven with strong heat on bottom about 25 minutes. When done, cakes will feel light. When cool, open and insert filling. Filling:
2 cups milk 2 eggs
½ cup flour ¾ cup sugar
½ teaspoon salt 1 teaspoon vanilla
Stir a little milk with the flour and slat to make thin paste; cook this in rest of milk scaled over hot water, stirring until thickened. Beat eggs, add sugar and stir into hot mixture until egg is cooked. Let cool.
–Mrs. Loyd M. White, Ethel
CREAM PUFFS
1 cup hot water 3 eggs
½ cup butter 1 tablespoon sugar
1 cup dry flour
Take water and butter and let come to a boil. While boiling stir in flour. Mix well, then let cool; stir in eggs unbeaten, one at a time, and one tablespoon of sugar. Drop by spoonfuls on buttered tins and bake 25 minutes in hot oven. When cool fill with whipped cream.
–Mrs. Otto Althage, New Haven
CREAM PUFFS
2/3 cup butter 1 heaping cup of flour
2 cups water 4 large eggs
Put water and butter on to boil; as soon as it comes to a boil drop one cup of flour in at once and stir on stove till is goes in a lump and then take off and cool (not cold). Add eggs one at a time, beat each 5 minutes, then drop from spoon on greased tins and bake 40 minutes. If taken out of oven too soon they will fall. When cool make incision and fill with cream or cream filling. This will make fifteen puffs.
–Mrs. E. P. Mantels, Union
RAISINS TEA-RING
3 cups flour 3 tablespoons shortening
5 tablespoons sugar 1 egg
4 teaspoons baking powder 1 cup raisins
1 ¼ teaspoon salt ½ cup nuts if desired
1 cup milk, sweet (sour can be
used by adding soda)
Drop from a spoon in circle and bake similar to biscuits regarding heat. Serve with hot butter.
–Mrs. Avery Allen, Macon
INSERT: DUTCH APPLE PIE
(Makes 9-Inch Pie)
Developed and proved by Mary Elis Ames, Director Pillsbury’s Cooking Service
Temperature: 450°F. for 10 min. then 350°F. for about 40 min.
Plain Pastry for 1 crust ¼ teaspoon cloves
6 medium-sized apples 1 cup sour cream (25%)
3 tablespoons PILLSBURY’S BEST Flour ½ teaspoon cinnamon
1 cup sugar 1 ½ tablespoons sugar
- Roll out crust to about 1/8-inch thickness and line pie pan. Flute edges. 2. Pare, core, and slice apples medium thin; fill pastry shell. 3. Mix flour, sugar, and cloves together. Add sour cream and mix thoroughly. Pour over apples. Sprinkle cinnamon and 1 ½ tablespoons sugar over top. 4. Bake in a hot oven 10 minutes, then reduce heat to moderate and finish baking. Serve warm or chilled.
Says Mary Ellis Ames: If you don’t happen to have Pillsbury’s Best, go ahead and bake this pie with whatever flour you have in the house. Then, the next time you need flour, get a bag of Pillsbury’s Best. Bake this pie again. We think you’ll notice a real difference!
If for any reason you’re not satisfied—not glad you changed to Pillsbury’s Best—your money will be refunded, without question. We believe you’ll like the rich flavor, tempting delicacy, and tenderness Pillsbury’s Best gives to every food you bake!
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Desserts
“The smile of the hostess is the cream of the feast.”
HEAVENLY HASH
1 can pineapple ½ pint whipped cream
2 dozen marshmallows ½ cup pecan meats
½ cup sugar 2 dozen candied cherries
Put pineapple through food chopper, using most of the juice. Add marshmallows cut in pieces and the sugar. Let stand four to five hours. When ready to serve fold in whipped cream, pecans, and candied cherries cut in pieces. This serves about eight people and is delicious with sponge cake or angel food.
HEAVENLY HASH
1 pineapple Strawberries
6 oranges Sugar
6 bananas Whipped cream
Slice the fruits and sprinkle with sugar. Nuts may be added. Mix lightly. Set on ice. Cover with whipped cream when ready to serve.
–Mrs. W. N. Hays, Kahoka
BRAZIL SALAD OR CREAM
1 can grated pineapple 1 quart whipped cream
½ cup sugar English walnuts
1 package Knox gelatine Bananas
½ cup boiling water
Heat pineapple and sugar to boiling point. Soak the gelatine in the boiling water. When dissolved add to pineapple and let cool. To this add the whipped cream. English walnuts and bananas may be used if desired.
–Beulah Wooldridge, Bynumville
PINEAPPLE CREAM
1 cup pineapple ¼ lb. marshmallows
1 cup cream 1 tablespoon lemon juice
4 tablespoon sugar
Whip the cream, fold in the sugar and marshmallows, which have been cut in small pieces. Add lemon juice and pineapple. Line the sauce dish with a piece of angel food cake and put the pineapple on top.
–Mrs. Chas. Dorrel, Clarence
PINEAPPLE WHIP OR HEAVENLY HASH
1 package Knox gelatine 2/3 cup sugar
1 can broken pineapple 1 pint thick sweet cream
½ lb. marshmallows 1 pint boiling water
Dissolve one envelope of gelatine in boiling water; let this cool until it begins to get thick. Beat it with an egg beater until light and foamy. Add pineapple, marshmallows (cut in cubes), sugar and the cream beaten stiff. Mix all together and set in a cool place. White cherries may be added if desired. This amount should serve about twelve persons.
–Josephine Hume, Kahoka
PINEAPPLE CREAM
1 envelope of Knox gelatine 1 cup sugar
1 cup water 3 whites of eggs
1 pint grated pineapple 1 pint whipped cream
Soak the gelatine in cup of water until dissolved; then set in pan of hot water and bring to boil; strain over the pineapple and sugar. When it begins to thicken add beaten egg whites and whipped cream.
–Mrs. W. H. Eldridge, New Cambria
FRUIT DESSERT
1 layer sliced pineapple 1 layer sliced oranges
1 layer sliced bananas Some cherries
English walnuts Jello or Jiffy Jell
Place all in individual molds. Have Jello or Jiffy Jell ready, pour over fruits let set for a while, add whipped cream and serve.
–Mrs. W. R. Morland, Vichy
FRUIT SALAD
1 package jello 1 pint boiling water
1 orange 1 banana
6 English walnuts Chopped dates
Dissolve Jello in boiling water; when cool, add orange and banana, sliced in small pieces, nuts and dates. Serve with whipped cream. Any fruit can be used, such as grapes and apples.
–Miss Maidie Magruder, Brunswick
FRUIT SALAD
½ dozen bananas 2/3 cup sugar
½ dozen oranges 1 package Jello
1 can pineapple 1 pint boiling water
Dissolve Jello in water and let cool. Cut fruit in small pieces and mix with sugar. Pour Jello mixture over fruit and set in a cool place to harden. Serve with whip cream.
–Flora Steffan, Shelbina
FRUIT SALAD
1 quart can sliced pineapple 2 tablespoons cream
1 lb. marshmallows ½ cup sugar
1 tablespoon corn starch (or 1 egg
flour) Nut meats
Whip together the pineapple juice, sugar, egg, corn starch and cream. Cool and pour over the fruit and marshmallows. Sprinkle the nut meats over the top.
–Mrs. Golda Reger, Harris
FRUIT SALAD
4 bananas 1 cup nuts
2 oranges 1/8 teaspoon salt
1 lemon, juice and pulp Sugar to taste
4 apples
Slice fruit and mix with nuts, salt and sugar. Mix all together thoroughly and let stand two hours.
–Mrs. John Ray, El Dorado Springs
FRUIT SALAD
¼ lb. candied cherries 3 lemons
1 box gelatine 6 oranges
1 pint hot water 6 bananas
1 can sliced pineapple 3 cups sugar
1 lb. English walnuts 1 teaspoon fruit coloring
Dissolve the gelatine in hot water. Add juice of three lemons, three oranges, the pineapple juice and sugar. Strain and cool, then add other three oranges, pineapple and bananas after cutting in small pieces. Add nut meats and candied cherries. This makes three quarts or more.
–Mrs. O. B. McCrea, Iantha
PINEAPPLE SALAD
1 can sliced pineapple, cut fine ½ cup sugar
2 cups marshmallows, cut fine 2 tablespoons flour
1 cup nut meats
Mix sugar and flour and add the pineapple juice, cook until thick and mix with other ingredients. Serve cold.
–Mrs. John Carr, Macon
APPLES STUFFED WITH MINCE MEAT
Remove the cores from the apples and fill the centers with mince meat. Bake until the apples are tender. Serve hot with cream.
–Mrs. Irvin Proctor, Odessa
BAKED APPLE DUMPLING
4 cups flour 1 ½ cups milk
8 teaspoons baking powder Apples
1 cup butter Nutmeg, if desired
Pare and quarter the apples. Sift flour and baking powder together. Mix in the butter, add sufficient milk to make a stiff paste. Roll out one-fourth inch thick, cut in large round pieces. Put several pieces of apples in each and fold into a ball. Bake in the syrup made as follows:
3 cups water 1 tablespoon butter
1 cup sugar
–Mrs. Chloe Wright
CHERRY SAUCE
1 quart cherries, either fresh or 1 cup boiling water
canned 3 heaping tablespoons corn-
2 cups sugar starch or flour
Heat cherries, water and sugar to boiling point. Moisten the cornstarch and add to the cherries and boil until it thickens.
–Mrs P. J. Owen, Lonedell
BLACKBERRY FLUMMERY
1 pint blackberries 4 tablespoons cornstarch
1 pint water A pinch of salt
1 cup sugar
Cook the berries in the water until tender. Add the sugar, salt and cornstarch. Stir until it boils. Flavor to taste. Serve with cream and sugar.
–Mrs. Mollie Fenton, Verona
NUT PRUNE SOUFFLE
½ lb. prunes 1 tablespoon lemon juice
1 1/3 cups boiling water 1 inch piece cinnamon
2 cups cold water 2 egg whites
1/3 cornstarch 2 cups finely chopped
1 cup sugar walnuts
Soak prines one pour, remove stones, add sugar, cinnamon and boiling water. Simmer ten minutes. Dilute cornstarch with cold water to pour to add to mixture. Cook five minutes. Add nuts. Fold in the stiffly beaten whites of eggs. Mould and chill. Serve with whipped cream.
–Mrs. C. B. Dermott, Lamar
STEWED RHUBARB
Cut rhubarb in small pieces. Put into a sauce pan, add half teaspoon soda and enough boiling water to cover. Let stand about five minutes. Drain water off. Add enough sugar to sweeten to taste. Do not add any more water. Cook until done. Stewed raisins may be added to the stewed rhubarb.
–Mrs. Chas. Struebbe, New Haven
Frozen Dainties and Beverages
“And each one asks, ‘What can this be?
‘Tis frozen dainties that I see’.”
ICE CREAM
5 eggs 2 cups sugar
6 tablespoons cornstarch or flour 1 pint cream
1 cup sugar Scalded milk
2 cup milk Flavor
Beat the yolks of eggs, mix cornstarch with the sugar and add this with the milk to the yolks and cook in double boiler. When done beat until perfectly smooth. Stir in two cups sugar, the cream, and enough scalded milk to make one gallon. Add the well beaten whites of eggs, and flavoring. Mix well and freeze. This is for one gallon.
–Mrs. Robert L. Ross, Clark County
VANILLA ICE CREAM
1 ½ cups sugar 2 quarts new milk
2 eggs 1 quart cream
2 tablespoons cornstarch Vanilla to taste
Scald the milk. Add to it the beaten eggs, sugar, and cornstarch. Scald until it thickens without boiling. When cold add cream and vanilla. Freeze.
–Laura Montray, Ozark
PLAIN ICE CREAM
4 eggs 2 quarts milk
2 cups sugar 1 spoon lemon
1 quart cream 1 spoon vanilla
Mix and freeze. Ice should be broken in small pieces and plenty of salt used on it.
–Ella Callison, Kahoka
ICE CREAM
½ gallon cream Milk
3 ½ cups sugar 2 teaspoons vanilla
Add sugar to cream, then add enough milk to fill one gallon can to within one inch of the top; add vanilla and freeze. One may use less cream and a little more milk, but do not use less than a quart.
For pineapple cream, add one small can of grated pineapple to the above mixture before freezing. We like one cup of grape nuts added to the first mixture, also grated banana.
–Mrs. W. R. Roderick
CARAMEL ICE CREAM
1 pint milk 1 cup granulated sugar
2 eggs ½ cup brown sugar
1 cup granulated sugar 1 quart cream
1/3 cup flour
Mix sugar and flour together dry, add eggs well beaten. Stir in boiling milk and let boil to make a custard. Add caramel made as follows: Put the one cup granulated sugar and half cup brown sugar in skillet. Stir until entirely dissolved, then pour into hot custard and stir until smooth. When cool add quart of cream and freeze.
–Ella Lloyd
PINEAPPLE ICE CREAM
4 eggs ¼ cup cornstarch
1 ½ cups sugar 1 ½ gallons cream
½ cup flake 1 can pineapple
1 quart milk
Beat the eggs, add the sugar, flake, cornstarch and milk and cook. When cooled add the cream and pineapple. Freeze.
–Esther Williams, New Cambria
BANANA ICE CREAM
1 ½ cups banana pulp Juice of 1 lemon
1 ½ cup sugar 1 quart cream
Mix and freeze.
PEACH ICE CREAM
1 quart cream 1 quart mellow peaches, or
¾ lb. sugar 1 pint can
Place half cream in double boiler. When hot add sugar and stir until dissolved. Take from fire and add remaining half of cream. When cold freeze. Remove syrup from peaches. Mash them finely. Add to cream. Turn crank rapidly for five minutes. Remove dasher and pack.
–Mrs. Gentry Withers, Clarence
PINEAPPLE ICE
1 quart water 1 can pineapple (grated)
1 pint sugar
Boil water and sugar to a syrup. Let cool and add pineapple juice. When about frozen, add grated fruit and finish freezing.
–Mrs. E. A. Swartz, Rosendale
APRICOT ICE
1 can apricot 1 quart warm water
2 ½ cups sugar 4 whites of eggs
Make syrup by boiling sugar and water ten minutes. Put apricots through colander. Add syrup when cool. When half frozen add the stiffly beaten whites of eggs. Finish freezing.
–Mrs. Jean Woody, Ozark
BANANA SHERBET
1 ½ cups sugar 2 tablespoons lemon juice
1 cup water 1 egg
6 mashed bananas 2 tablespoons sugar
2 cups orange juice
Boil sugar and water five minutes. Cool thoroughly. Add fruit juices and banana to syrup. Partially freeze. Beat egg until stiff. Add two tablespoons of sugar and beat again. Fold into the sherbet and freeze until enough to serve.
–Mrs. Ellen Caughlin, Andrew County
THREE-OF-A-KIND SHERBET
3 oranges 3 cups sugar
3 bananas 3 cups water
3 lemons 2 eggs whites
Mix the five three and freeze. When nearly ready to pack add whites of eggs beaten to a stiff froth. Should stand at least one hour before serving.
–Mrs. Pearl Beasley, Trask
GRAPE SHERBET
1 quart water 1 quart unfermented grape
1 lb. sugar juice
1 cup orange juice 1 pint water if juice seems
½ cup pineapple strong
Juice of 2 lemons 2 egg whites
Boil quart of water and sugar fifteen minutes. Cool and add oranges, pineapple, lemon, grape juices, and pint of water if juice seems too strong. Pour into a freezer and when partly frozen add the stiffly beaten whites of eggs. Freeze and let stand several hours.
–Mrs. Agnes Kirkpatrick, New Cambria
PINEAPPLE SHERBET
1 large can pineapple 3 quarts water
3 lemons 3 egg whites
3 cups sugar 2 tablespoons cornstarch or
flour
Squeeze all the juice from pineapple, and add cornstarch. Let come to a boil and then cool. Beat the egg whites stiff and mix all together. Freeze.
–Mrs. Dave Bash, Canton
PINEAPPLE SHERBET
1 large can grated pineapple Juice of 2 oranges
2 ½ cups sugar 1 quart water
Juice of 2 lemons
Boil the sugar and water five minutes. Add the pineapple and juices and enough water to make one gallon. Freeze.
–Mrs. W. P. Peterson, Humphreys
CHOCOLATE SYRUP FOR ICE CREAM
2 cups sugar 1 cup boiling water
1/3 cup cocoa 1 teaspoon vanilla
Sift the sugar and cocoa together. Add the boiling water and boil five minutes. Add the vanilla.
–Mrs. L. L. Wolf, Lamar
THE FOUR THREES
Juice of three lemons, three oranges, crush three bananas, and three cups sugar. Freeze until mushy and then add enough cream to fill a 3-quart freezer, freeze stiff.
GRAPE JUICE
Select grapes which are not over ripe, add one pint of water to three quarts of fruit and boil, stirring occasionally until fruit is soft. Pour into a cheese cloth and drain over night. Add three-quarters pound of sugar to one quart juice and bring to boiling point. Boil a few minutes and skim thoroughly. Bottle and seal, cover the corks with melted parawax.
–Mrs. J. Y. McClintock, Memphis
GRAPE JUICE
Stem and wash very ripe grapes, reject any green or partly ripe fruit. To one gallon of fruit add one gallon (nearly) of cold water. Place on stove and heat, cook slowly for one hour and fifteen minutes, drain through colander or otherwise without crushing the fruit, strain juice through a close woven cloth and to each quart add one cup of sugar. Heat to boiling point and seal sterilized bottles, using new well fitting corks. Dip tops of bottles immediately into melted paraffin covering corks well, while cooking dip again two or three times to insure a good seal. Store in cool room.
GRAPE WINE, SWEET
To one gallon grapes pour over one pint boiling water. Bring to a boil, drain. To one gallon juice use one pint sugar, bring to a boil, put in bottles of jars and seal while hot.
AMBROSIA
6 large oranges ½ pound cocoanut
8 bananas 1 cup sugar
1 quart pineapple
Peel oranges and cut in small pieces; cut bananas in cubes. Mix ingredients and allow to stand half hour before serving.
–Mrs. T. J. Brumble, Glensted
GRAPE JUICE LEMONADE
4 lemons 1 ½ pints water
1 pint grape juice 1 cup sugar
Place a small block of ice in a pitcher, add the juice of the lemons, sugar, water and grape juice. Stir thoroughly. Allow to stand a few minutes before serving. Serves six persons.
GINGER ALE LEMONADE
Substitute ginger ale for grape juice in above formula
LOGANBERRY LEMONADE
Use loganberry juice instead of grape juice in above formula
EGGNOG
Break and egg in glass and beat light, sweeten to taste, add a dash of nutmeg and fill glasses with rich sweet milk.
–Alice Brunk, Breckenridge
FRUIT PUNCH
Take the amount of juice drained from fruit.
1 quart weak cold tea Juice of one orange or more
Juice of one lemon
Sweeten to taste. Serve as fruit punch.
–Mrs. Esthe Hatcher, Osgood
COCOA
1 tablespoon cocoa Pinch of salt
1 tablespoon sugar 1 cup sweet milk
Mix all but salt and cook till it thickens, then add milk slowly and cook thoroughly, not necessary to let it boil. If a scum forms over the top beat with a dover egg beater, serve with marshmallows or whipped cream.
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Candies
“A wilderness of sweets.”
DIVINITY CANDY
6 cups granulated sugar 2 lbs. English walnuts
1 2/3 cups syrup 2 lbs. pecans
3 cups cream
Stir continuously while cooking the sugar, syrup, and cream. When like jelly remove from fire. Beat until cool. Add nuts. When it begins to harden mold unto loaf and slice.
–Mrs. H. V. Eales, Lamar
DIVINITY CANDY
2 ½ cups sugar ½ cup water
½ cup corn syrup 2 egg whites
Cook the sugar, syrup and water until it will spin thread; then pour one-half of it slowly on to the stiffly beaten egg whites. Beat as you pour. Cook the remaining half of syrup until it will harden it water; then pour it on to the first mixture. Beat until creamy. Pour into a buttered dish or drop from spoon.
–Mrs. Mary Hodges, Kahoka
CHOCOLATES
Fondant 1 teaspoon boiling water or
3 tablespoons unsalted butter thick cream
½ cup confectioner’s sugar Sugar
Flavoring
Cream the butter. Beat in the half cup fine sifted confectioner’s sugar. Add the boiling water or cream. Add sugar until stiff enough to handle. Add flavoring. Knead until creamy and pliable as biscuit dough. Mold into desired shapes and set in a cold place to get hard. When hard melt six squares of Bakers’ chocolate in a double boiler and dip the fondant in it. Should be between 8.5—10.0. If you flavor with fruit juice omit hot water or cream.
–Miss Vesta V. Valen, Canton
CREAM CANDY
2 cups sugar Cream of tartar on end of
1 cup water knife blade
1 teaspoon vanilla
Cook until it forms a soft ball. Let cool a little; then beat and pour on buttered dishes. Cut in squares.
–Flossie Day, Bellflower
COCOANUT CREAMS
3 cups sugar One 10-oz. can of fresh
3 tablespoons white sugar grated cocoanut canned in
its own milk
Press cocoanut until entirely dry from the milk. Boil sugar, syrup, and cocoanut milk, until it breaks when dropped in cold water. Remove from stove. Beat until creamy. Add cocoanut. Pour into greased tins. When cool cut in squares.
–Miss Vesta V. Valen, Canton
MAPLE CREAMS
3 cups syrup (maple flavor) ½ cup butter
1 cup thick sweet cream
Boil syrup and cream to soft ball degree. Cool and beat until creamy. Pour into buttered tins and when cold cut in squares. A cut of nut meats may be added.
–Myrtle Mathers, Nodaway County
CHOCOLATE CREAMS
Fondant ¼ teaspoons cream tartar
2 cups sugar Enough water to dissolve
Cook the sugar, cream tartar, and water until it forms a rather firm soft ball when dropped into cold water. Cool until it is about luke warm. Then stir with a spoon until creamy and white. Form into a large ball with the hands. Use powdered sugar on the hands when molding, so the work may be done quickly. Use any desired flavoring in the fondant. Color with a vegetable color if white candy is not desired. Mold in small pieces. Coating for chocolate creams:
4 tablespoons powdered sugar 1 tablespoon melted
1 tablespoon melted butter paraffin
Melt slowly in double boiler, but do not boil. Dip fondant balls in coating, using a toothpick. Place a nut on top of each piece.
–Miss Hazel Cook, Macon
POTATO CREAMS
1 cup mashed potatoes (un- 5 or 6 lbs. powdered sugar
seasoned) 1 bar of chocolate
1 egg white
Beat the egg and mix with the mased potatoes, add flavoring (vanilla or rose). Thicken with the sugar until stiff enough to shape. Melt the chocolate and coat the balls. They are delightful if stuffed with dates or rolled in cocoanut.
–Dorothy Biebel, Marshall
FUDGE
3 cups sugar Butter size of walnut
2 squares bitter chocolate Pinch of salt
1 cup milk Vanilla
Boil to the soft ball stage when dropped in cold water, then add butter, salt and vanilla. Remove from fire and set in pan of cold water without disturbing until cool. A cup of raisins or nuts may be added. Beat until creamy. Pour into buttered pans.
–Mrs. H. H. Loeffler, Otterville
BUTTER FRUIT FUDGE
2 cups sugar ½ cup English walnut meats
1 cup milk ½ cup seeded raisins
2 tablespoons cocoa 2 tablespoons cream
2 tablespoons butter Pinch of salt
1 teaspoon vanilla
Boil the butter, sugar, milk, cocoa and salt until it forms a soft ball when tested in cold water. Stir constantly. Remove from fire. Add raisins, nut meats, cream and vanilla. Beat until it is rich and creamy. Put back on stove. Heat slightly. Pour into buttered tins. This will make thirty squares.
–Mrs. H. K. Clark, Kahoka
HOME-MADE FUDGE
4 cups sugar ½ cup butter
1 cup cream 2 teaspoons flavoring
Let boil until it forms soft ball in cold water. Pour in buttered pan and when cold enough to hold finger in, beat till creamy. Then pour on buttered dishes and cut in squares. Chocolate, cocoanut or nut meats may be added.
–Flossie Day, Bellflower
DATE FUDGE
2 cups white sugar 1 cup milk or cream
1 cup brown sugar Butter size of walnut
4 tablespoons white corn syrup 1 package dates
If cream is used butter may be omitted. Grind dates in food chopper. Cook until it forms a soft ball in cold water. Remove from fire and beat until quite stiff. Pour on buttered tins, and cut in squares.
–Mrs. V. B. Vandiver, Leonard
DIVINITY FUDGE
2 cups brown sugar 2 tablespoons butter
1 cup nut meats 1 teaspoon vanilla
1/3 cup water 1/16 teaspoon cream tartar
1/8 cup sweet milk
Put sugar, water, milk, butter and cream tartar in a sauce pan; stir until it begins to boil. Cook until it forms a soft ball when tested in cold water. Remove from fire. Stir vigorously. Add vanilla. Stir again. Have nut meats arranged on a greased pan. Pour fudge over them. Cut in squares when it begins to harden.
–Miss Jane A. Jones, New Cambria
FUDGE BROWNIES
1 cup sugar 4 tablespoons cocoa
5 tablespoons butter 1 teaspoon vanilla
1/3 cup milk 1/8 teaspoon salt
2/3 cup flour ½ cup nut meats
2 eggs
Beat egg till light. Add melted butter and sugar, then beat. Add the milk, then flour, salt and cocoa sifted together. Lastly stir in nuts and flavoring. Spread ¼-inch thick in shallow pan. Bake fifteen minutes in moderate over. While still warm cut in squares like fudge.
–Mrs. Ed. Martin, Kahoka
BAKED NUT CANDY
1 egg Pinch of salt
1 cup brown sugar Pinch of soda
1 cup chopped nuts
Beat the egg into the sugar; add salt, soda and nuts. Beat well. Bake in moderate oven twenty minutes.
–Mrs. Grace Lowery, Trenton
BOSTON CREAM CANDY
3 cups sugar ½ cup peanut butter or 1
¾ cup syrup cup nuts
1 cup cream
Cook until if forms a hard ball when tried in cold water. Add nuts or peanut butter and beat until creamy. Pour out on greased plate. When cool cut in squares. Brown sugar may be used if desired.
–Mrs. E. W. Barth, Clinton
MARSHMALLOWS
2 ½ cups sugar Pinch of salt
12 tablespoons water Vanilla
1 envelope gelatine Powdered sugar
12 tablespoons water
Soak gelatine in twelve tablespoons of cold water. Boil sugar and twelve tablespoons water until it spins a thread. Pour syrup over gelatine; cool slightly; beat until stiff. Pour in pan dusted well with powdered sugar. Let cool and cut in squares. Dust with powdered sugar.
–Ruth Abbott Hopper, Clarence
PEANUT CANDY
2 cups sugar 1 teaspoon butter
1 cup corn syrup ½ teaspoon vanilla
2 cups shelled unroasted peanuts 2 generous teaspoons soda
1 cup water
Cook sugar, corn syrup and water until it commences to thicken a little, then add butter and peanuts. Stir constantly and continue cooking until nuts taste well cooked. Remove from fire, stir in vanilla; then add soda, stir through quickly until it foams up. Pour out onto well greased platter.
–Mrs. W. W. Johnson, Shelbyville
DATE LOAF
2 ½ cups sugar 2 tablespoons butter
¾ cup milk 2 cups nuts
1 package dates
Cook the sugar and milk to the soft ball stage; then ad finely chopped dates. Stir until well melted. When soft ball stage is reached remove the candy from the fire. Add nuts and butter. Stir as long as possible. Pour it on a thin cloth that was wet in cold water. Roll from side to side. When cold cut in slices.
–A True Farm Woman, New Cambria
NUT CANDY
3 level cups (1 ½ lbs.) sugar ¼ teaspoon salt
1 cup (½ pt.) corn syrup 1 cup chopped nut meats
½ cup water 1 teaspoon each almond,
2 egg whites lemon and vanilla ex-
1 level teaspoon baking powder tract
Boil sugar, syrup and water until it forms a soft ball when tried in water or 240 F. by a candy thermometer. Add salt and baking powder to eggs and beat to a stiff froth. Take syrup from fire; add eggs, a tablespoonful at a time, until all have been added, beating constantly. When mixture begins to thicken, add nuts and extracts. Beat until creamy. Pour into a buttered platter. Let cool then cut in squares.
–Mrs. H. P. Rawlings, Centralia
NUT LOAF CANDY
2 lbs. sugar ½ lb. English walnut meats
1 ½ cups corn syrup 2 egg whites
½ cup boiling water ¼ teaspoon vanilla
Boil the sugar, water, and syrup until it hardens when dropped into cold water. Pour slowly over the whites of eggs which have been well beaten. Stir in the vanilla and nuts. Beat until light. Pour on to buttered platter. Cut in squares.
–Mrs. John E. Smith, Union
CHRISTMAS DELIGHT
3 lbs. sugar ½ lb. seedless raisins
1 tablespoon vinegar ½ lb. nut meats
Water to dissolve ½ lb. citron
1 fresh cocoanut (ground) ½ lb. candied cherries
Cinnamon
Make fondant or pulled candy of the sugar, vinegar and water. When creamed or pulled ready to lay out have ready to knead into it the cocoanut, raisins, nuts, citron and cherries. Stir or knead about thirty minutes. Butter a porcelain or granite pan, sprinkle thick with cinnamon (all over inside), pack into this and sprinkle cinnamon on top. Serve as candy.
–Mrs. Avery Allen, Macon
SEAFOAM CANDY
2 cups light brown sugar 1 egg white
½ cup water ½ cup nuts
Boil sugar and water without stirring until it forms a hard ball when tried in cold water. Beat the white of egg stiff. Beat the syrup into it. Add nuts. Beat until thick.
ICE CREAM CANDY
4 cups sugar ¼ teaspoon cream tartar
1 cup water Vanilla
¼ cup butter
Bring to a boiling point, the sugar and water; then add butter and cream tartar. Boil briskly without stirring. Test by dropping a teaspoonful in cold water; if it forms a soft mass, remove from fire, pour in shallow pans. When cool enough to handle pull till white.
PUFFED RICE CANDY
2 cups brown sugar Pinch cream tartar
½ cup water 2 tablespoons butter
2 tablespoon vinegar 1 box puffed rice
Cook first five ingredients until it forms a soft ball when tried in cold water. Pour over puffed rice in buttered pan.
–Mrs. V. B. Vandiver, Leonard
BUTTER SCOTCH CANDY
1 1/3 cups sugar 1 tablespoon vinegar
¼ cup molasses 2 tablespoons boiling water
½ cup butter
Cook until it forms a hard ball in cold water. One cup of chopped peanuts may be added.
–Mrs. Irvin M. Cobb, Odessa
BUTTER SCOTCH CANDY
2 cups white sugar ½ cup butter
1 good cup syrup 1 teaspoon vanilla
Boil fifteen minutes.
CHEWING TAFFY
2 cups sugar Butter size of walnut
1 cup water Flavoring
2 tablespoons vinegar
When sugar and water boils, add vinegar and butter. Let cook until it will harden in water. Add flavoring and remove from stove. Pull when cool enough.
–Mrs. Jess Stanton
MOLASSES TAFFY
½ cup molasses 1/8 teaspoon soda
1 ¼ tablespoons vinegar ¼ cup water
¼ cup milk 3 tablespoons butter
¼ teaspoon cream tartar 1 ½ cups sugar
Put molasses, sugar, milk, water and vinegar in sauce pan, stir until it begins to boil, then add cream tartar. When nearly done add butter and soda. Continue cooking until it becomes brittle when tried in cold water. Pour on buttered plates. When cool pull until light colored. Cut in small pieces.
PARISIAN SWEETS
1 lb. figs or cocoanut 1 lb. English walnuts
1 lb. dates 1 lb. powdered sugar
Remove the seeds from figs and dates. Mix with walnut meats, then force them through food chopper. Work the fruit and nuts with hands on a board dredged with the powder sugar until well blended. Roll to ¼-inch thickness, using the sugar to dredge the board and rolling pin. Shape with a small round cutter, first dipped in the sugar, or cut with sharp knife. Roll each piece in the sugar and shake, pack in tin box in layers using waxed paper between each layer.
–Miss Grace Anspach, Ethel
STUFFED DATES
Prepare the dates by removing the seeds, then fill the cavity with broken nut meats and roll in granulated sugar.
HOREHOUND CANDY
Soak a little horehound in half cup of boiling water. Put two cups of sugar in sauce pan to melt, stir to prevent burning. After it is melted then add as much horehound as desired. Boil until it hardens when dropped into cold water.
–Mrs. Hy. Borcherding, New Haven
KISSES
4 eggs (whites) ½ teaspoon vanilla
1 cup granulated sugar Pinch of salt
Have fresh cold eggs. After separating the whites from yolks add salt to whites of eggs. Beat until stiff and dry (that is so dry that when the bowl is inverted the egg does not run or fall out). Sift sugar two of three times. Add it a little at a time, beating steadily until the mixture will hold its shape. Line pie pans with paraffin or greased paper. Drop candy from teaspoon into the pan. Do not put the small cakes too close together. Bake with oven door open in a moderate over about one hour. The cakes should have risen and may be easily removed from pan. Brown slightly.
–Eula Brassfield, Osgood
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Pickles
“Peter Piper picked a peck of pickled peppers.”
VIRGINIA CHOW CHOW
3 heads of cabbage 1 ½ dozen onions
½ peck ripe tomatoes 1 pint salt
¼ peck green tomatoes 1 tablespoon black pepper
12 small red and green peppers seed
½ box whole mixed spices 2 pounds sugar
Chop vegetables, add salt and drain over night. Cover with vinegar, add spices and boil thirty minutes. Fill jars and seal while hot.
SLICED CUCUMBERS
3 dozen large cucumbers Vinegar (to cover)
1 dozen onions Sugar and spices to taste
Slice cucumbers and onions, soak in salt water not more than two hours. Have vinegar, sugar and spices boiling, add pickles, cook until clear and seal.
–Mrs. Grace Lowrey, Trenton
SLICED CUCUMBER PICKLES
1 quart sliced cucumbers ½ cup sugar
1 quart sliced onions ½ cup olive oil
1 quart vinegar 1 teaspoon celery seed
½ cup salt ½ cup mustard seed
Mix well in jar and let stand at least twenty-four hours, then put in Mason jars and seal. This requires no cooking, keeps indefinitely and is excellent.
–Mrs. C. H. Orf, Etna
GREEM TOMATOES SWEET PICKLE
½ gallon sliced green tomatoes ½ pint sugar
1 cup raisins ½ teaspoon nutmeg
1 cup walnut meats ½ teaspoon cinnamon
1 pint cider vinegar ½ teaspoon allspice
Salt the tomatoes and let stand over night, then pour warm water over them and drain off the brine. Boil tomatoes until tender, adding water as necessary. In another pan make a syrup of the vinegar, sugar and spices. When boiling add raisins and nuts. When raisins are tender, mix the raisins and nuts with boiling tomatoes and pack in jars. Pour over them the boiling syrup and seal. These are better if allowed to stand a week before using.
–Mrs. John W. Evins, Lone Dell
SLICED GREEN TOMATO PICKLE
1 peck green tomatoes 2 quarts vinegar
6 big onions 2 quarts sugar
1 teacup salt 2 tablespoons spices
1 quart vinegar
Slice tomatoes and onions, add salt, let stand over night and drain. Mix one quart vinegar with two quarts of water, add pickle, let boil twenty minutes, then drain. Then add 2 quarts vinegar, sugar and spices; let all boil thirty minutes and can.
–Mrs. V. E. Cope, New Truxton
PICKLED CORN
1 pint salt 9 quarts corn
Mix well, pack into stone jar and weight it so brine will cover it.
–Mrs. Geo. Baum, Rosendale
GOOSEBERRY RELISH
1 quart gooseberries 2 tablespoons vinegar
1 cup sugar Allspice, cloves and cinnamon
Boil gooseberries with sugar twenty minutes, add vinegar and spices, seal while hot.
–Mrs. Susie Devolt, Bucklin
SWEET MIXED PICKLE
1 quart green tomatoes 1 quart apples
1 quart onions 1 quart sugar
1 quart cabbage 1 quart vinegar
1 quart sweet peppers Mixed spices
Chop tomatoes and let stand a while in salt water; then drain; put all together, boil and can.
–Mrs. Tom Peery, Wellsville
FAVORITE PICKLE
1 quart cabbage, chopped fine 2 cups sugar
1 quart beets, boiled, chopped 1 tablespoon salt
fine 1 teaspoon black pepper
1 quart of grated horseradish
Cover with cold vinegar and keep from the air.
–Mrs. Grace Lowrey, Trenton
SPANISH PICKLE
2 heads cabbage 6 ripe cucumbers
1 dozen onions 1 gallon green tomatoes
1 dozen sweet peppers (with 1 quart pinto beans
seeds removed) 1 quart lima beans
3 dozen small cucumber pickles 1 quart green beans
Slice cabbage, ripe cucumbers, onions and green tomatoes, mix together and soak in salt water over night. Then bring to a boil and drain well, then add beans cooked. Mix all together without mashing it. Then add the following dressing:
4 cups sugar 4 quarts vinegar
2 cups flour Spices to taste
2 tablespoons ground mustard Turmeric to color a bright
yellow
Simmer slowly thirty minutes, stirring often, as it burns easily and seal.
–Mrs. O. L. Mudd, Montgomery City
MIXED PICKLES
2 quarts vinegar ½ cup mixed spices
½ bushel green tomatoes ½ gallon white onions
2 large heads of cabbage 25 cucumbers
1 teaspoon red pepper Sugar to taste
Slice tomatoes and let stand over night in strong salt water. Drain and let stand the next night in weak vinegar. Next day, drain and add chopped cabbage, sliced onions and cucumbers. Heat vinegar with two quarts of water, add spices and sugar, pour over vegetables. This keeps fine all winter in an open jar.
–Mrs. Murl Meighn, Galt
MIXED PICKLES
½ gallon green beans 1 quart green tomatoes,
½ gallon cabbage sliced
1 quart sliced cucumbers 1 bunch celery
Cook beans until nearly done, drain. Cook cabbage fifteen minutes, drain. Cook tomatoes until they change color. Mix all together in a large pan and cover with a syrup, same as for sweet fruit pickle. Let boil and seal.
–Mrs. Geo. Halliburton, Cherry Box
MIXED PICKLES
2 quarts cucumbers 2 quarts vinegar (not very
4 green sweet peppers strong)
1 pint onions 3 tablespoons mustard
1 quart green tomatoes 2 cups sugar
1 large head cabbage 1 cup flour
Salt 1 bunch celery or celery seed
Turmeric
Cut all vegetables fine, before measuring, sprinkle with salt and let stand over night. Drain well. Heat vinegar and spices, to which add vegetables and cook a half an hour. Mix the flour and turmeric with enough water to make a thin paste and add enough of this to the mixed pickle to make a golden yellow.
–Mrs. A. L. Johnston, Branson
MIXED PICKLES
6 quarts cucumbers 3 quarts beans
8 quarts cabbage 3 quarts corn
4 quarts green tomatoes 1 quart cauliflower
4 quarts onions 1 quart green peppers
Salt over night, having chopped fine. Drain well, then take sufficient vinegar to cover, to each quart of vinegar add:
2 pounds sugar 2 tablespoons cloves
1 tablespoon black pepper 3 tablespoons mustard
2 tablespoons cinnamon 3 tablespoons celery seed
2 tablespoons allspice
Boil one hour and seal.
–Mrs. B. C. Hoffman, Canton
MIXED PICKLES
1 gallon chopped cabbage 1 cup ground horseradish
1 gallon cucumbers ½ cup red and green peppers
1 gallon green tomatoes 2 cups vinegar
1 quart onions 2 cups sugar
1 teaspoon pepper 1 teaspoon cinnamon
2 teaspoons celery seed
Chop all of the above, cook and seal.
–Mrs. Chas. Richetts, Trenton
RIPE CUCUMBER PICKLE
Ripe cucumbers Vinegar
Salt Sugar
Mustard seed Red peppers
Peel and slice cucumbers, take out all seeds, put in salt brine strong enough to hold up an egg, let stand over night. Take out, wash off and wipe dry. To one gallon crock of cucumbers, pout on to boil one and a half quarts of vinegar. Put in cucumbers, let boil up, take out and put in jars. On top of each jar add one tablespoon of mustard seed, and a red pepper and a teaspoon of sugar. Then fill up with hot vinegar and seal. Sugar may be added to boiling vinegar.
–Mrs. Wm. Guese, New Haven
SWEET PICKLES
2 gallons cabbage 2 quarts cucumbers
1 gallon green tomatoes 2 quarts muskmelon pickles
1 gallon vinegar 2 quarts small onions
Salt Sugar
Mixed spices
Slice the tomatoes, salt and let stand over night, drain. Mix the cabbage, tomatoes, pickles and onions; heat vinegar, add sugar to taste, and spice; put in other mixture and cook.
–Mrs. Joseph Townsend, Bolckow
SWEET SLICED PICKLE
3 dozen large cucumbers Vinegar
1 dozen onions Sugar
Salt Mix spices
Slice cucumbers, soak in salt water two hours. Then add onions, sliced, vinegar, sugar and spices to taste. Boil until cucumbers are clear and seal while hot.
–Mrs. Pearly Simpson, Dunlap
PICKLED WAX BEANS
1 gallon beans 1 pint sugar
2 tablespoons salt 1 teaspoon cinnamon
1 quart cider vinegar ½ teaspoon cloves
1 pint water ½ teaspoon allspice
After being washed, stemmed and sliced, beans are put on to boil in enough water to cover, with salt added. While beans are boiling, put on to heat in a separate kettle the vinegar with a pint of water and the sugar. Tie spices in a cloth and drop into the vinegar; let this come to the boiling point. When beans are tender, drain off the water and pour the boiling vinegar over them. Let boil three minutes, seal in jars while still boiling.
–Anna Luhe, Bucklin
PICKLED ONIONS, SWEET OR SOUR
5 lbs. small whites onions ½ ounce cloves
1 quart vinegar Pepper
¼ ounce mace Sugar if desired
Peel onions, put them in salt water two days, change water once; drain in cloth. Heat vinegar with spices (and sugar if wanted sweet), add onions and seal while hot.
–Mrs. Albert Engemann, New Haven
CRAB APPLE SWEET PICKLES
8 lbs. crab apples, peeled 1 level teaspoon whole all-
4 lbs. sugar spice
1 ½ pints vinegar 1 stick cinnamon bark
1 level teaspoon whole cloves
Tie whole spices in cloth and add to vinegar and sugar. Let this come to a boil, then drop in crabs and cook until tender. Take out and if syrup is not thick enough, boil down and pour over fruit. Spices will not color your fruit if tied up in cloth and left until fruit is done.
–Mrs. Wes Wheeler, Clarence
SWEET APPLE PICKLES
10 lbs. apples Whole clove in each quarter
3 lbs. sugar of apple
3 cups vinegar Small cup mixed spices
1 cup water (pick peppers out)
Tie spices in cloth. Proceed as for other spiced pickle.
–Mrs. Martin Ellison, Clark County
PRUNE SWEET PICKLE
2 lbs. prunes 1 teaspoon each, cinnamon
1 ½ cups vinegar and cloves
3 cups sugar
Soak prunes over night, drain. Cook un spices syrup twenty minutes and can if desired.
–Mrs. Irvin M. Cobb, Odessa
SPICED TOMATOES
5 lbs. ripe tomatoes 1 pint vinegar
4 lbs. sugar 1 tablespoon spice
Cook three hours.
–Mary Kriege, St. Clair
CHERRY PICKLES
Cherries and sugar (equal Vinegar to cover
Weight)
Seed cherries and weigh. Put in jar and cover with vinegar. Let stand three days and drain off vinegar. Now cover with equal weight of sugar. Let stand three days, stirring often to dissolve sugar. Put in cans and seal.
–Jessie Huvendick, New Haven
PEACH PICKLES
8 lbs. peaches 1 pint vinegar
4 lbs. sugar 2 teaspoons cloves
Few sticks cinnamon
Cook peaches in syrup until tender, take out on platter to cool. When cool, put in jar, pour the cold syrup over and let stand twenty-four hours; then seal. This is a good rule for all kinds of fruit pickles, if wanted rich. If not, use less sugar.
–Mrs. M. Ordnung, Andrew County
CORN RELISH
1 head cabbage 4 onions
12 ears corn 1 or 2 red peppers
Chop cabbage, sprinkle with salt and let stand one hour. Boil corn and cut from cob, mix with onions and peppers, add cabbage and cover with dressing made of:
1 ½ quarts vinegar 1 cup sugar
1 tablespoon mustard 1 tablespoon flour mixed
2 teaspoons salt with
1 tablespoon celery seed 1 teaspoon turmeric (small)
Let vinegar and seasoning come to boil, then add flour mixed with turmeric. Cook all together a few minutes, then can and seal.
–Mrs. Tony Weiser, Bellflower
TOMATO CATSUP
2 quarts tomato pulp 1 tablespoon black pepper
1 onion, cut fine 1 tablespoon cinnamon
2 tablespoons salt 1 teaspoon ground cloves
3 tablespoons brown sugar ½ teaspoon cayenne pepper
2 tablespoons mustard seed 1 grated nutmeg
1 tablespoon allspice 1 pint vinegar
Boil tomatoes, onions, salt and sugar until done, then strain. Put back on stove, add all the spices, tied in a thin cloth, and boil until it will just run from the mouth of a bottle. If sealed while hot, it will keep for years.
–Mrs. E. P. Mantels, Union
RIPE TOMATO CATSUP
1 gallon tomatoes, after skins 2 tablespoons mustard
and seeds have been re- 1 tablespoon cloves
moved 3 large onions
1 red pepper 1 cup brown sugar
5 tablespoons salt 1 quart vinegar
2 tablespoons black pepper
Tie pepper, cloves and onions in a cloth and let boil in the tomato liquid; boil until it thickens.
–Mrs. R. H. Brooks, Bellflower
RIPE TOMATO CATSUP
1 gallon tomatoes, rubbed 6 small pods red pepper
through 2 teaspoons ground mustard
1 pint vinegar 1 teaspoon cinnamon
4 tablespoons sugar 1 teaspoon cloves
3 tablespoons salt 1 teaspoon allspice
1 tablespoon black pepper
–Mrs. Milas T. Lea, Everton
CHILI SAUCE
24 large ripe tomatoes 4 tablespoons salt
6 onions 1 teaspoon ginger
4 green peppers 1 teaspoon allspice
1 quart vinegar 1 teaspoon cinnamon
4 tablespoons sugar 1 teaspoon cloves
Chop the vegetables fine, boil all except the spices; when nearly done, add the spices.
–Mrs. Eva Cox, Grundy County
CHILI SAUCE
20 large ripe tomatoes 2 teaspoons ground ginger
6 good sized onions ½ teaspoon cloves
3 green peppers 6 tablespoons brown sugar
2 tablespoons salt 3 cups vinegar
3 teaspoons ground cinnamon
Chop tomatoes, onions and peppers, cook with salt and spices until tender. Then add sugar and vinegar, cook twenty minutes longer. Can while hot.
CHILI SAUCE
½ gallon green tomatoes 1 ½ cups sugar
2 onions ½ cup vinegar
1 hot green pepper 1 teaspoon cinnamon
Salt to taste 1 teaspoon cloves
Tie spices in a cloth. Peel tomatoes and slice thin, add onions, sliced thin, and salt to taste. Cook all together thoroughly and can.
–Mrs. S. B. Searls, Clarence
CHILI SAUCE
1 peck ripe tomatoes 3 cups brown sugar
¾ peck onions 1 quart vinegar
1dozen green peppers 2 tablespoons allspice
Salt to taste 3 tablespoons cloves
Celery Seed 4 tablespoons cinnamon
Cut tomatoes in small pieces, chop onions and peppers, heat tomatoes through and stir in onions and peppers; add salt, sugar, vinegar and spices and celery seed to suite taste.
–Bernice Hemming, Clark County
MEAT RELISH
3 quarts chopped beets (cooked) 2 cups sugar
1 quart raw cabbage, chopped 1 teaspoon salt
1 cup grated horseradish Vinegar
Mix all together, put in jar and cover with cold vinegar.
–Mrs. John. E. Smith, Union
BEET SALAD
1 quart beets, cooked and ground ¼ teaspoon pepper
1 quart cabbage, ground fine 1 tablespoon salt
Horseradish to flavor Sugar
Vinegar to cover well
–Mrs. Harry Sherbondy
HAYDEN RELISH
1 gallon cabbage, chopped 3 cups vinegar
1 gallon ripe tomatoes 2 hot peppers (medium size)
1 quart onions 2 tablespoons celery seed
3 tablespoons salt 1 tablespoon cinnamon
3 cups sugar
Mix salt with chopped cabbage, tomatoes and onions, let stand one hour. Squeeze out water and add other ingredients; let boil one-half hour.
–Ella Lloyd, New Cambria
UNCOOKED TOMATO RELISH
1 gallon ripe tomatoes ½ cup salt
3 cups celery (or celery seed) 2 pounds brown sugar
6 large onions 3 pints vinegar
12 green or red peppers 2 oz. white mustard seed
1 pint ground horseradish 1 tablespoon ground cinna-
mon
Prepared mustard may be useful. Chop tomatoes and drain through colander, chop celery, onions and peppers. Mix thoroughly and fill glass jars. This makes five quarts.
HEYDEN SALAD
1 gallon cabbage, chopped 4 tablespoon white mus-
1 gallon green tomatoes tard seed
1 pint ripe mango peppers 2 tablespoons ground ginger
(seeded) 1 tablespoon cinnamon
1 quart onions ½ tablespoon ground cloves
Salt 2 tablespoons turmeric
½ gallon vinegar
Measurements are for chopped vegetables. Mix vegetables with salt and let stand two hours. Press out juice and add rest of ingredients, boil one-half hour.
–Mrs. W. F. Swartz
CHICAGO HOT
1 peck ripe tomatoes ½ cup salt (scant)
2 cups copped onions ½ cup white mustard seed
2 cups chopped celery 6 green and red peppers
2 scant cups sugar (hot)
3 cups vinegar (about)
Cop tomatoes and drain over night. Add other ingredients, put in stone jar and tie muslin over top. Ready to use in two or three days.
–Mrs. A. G. Shillinglaw, Shelbina
- LOUIS SAUCE
1 peck ripe tomatoes 3 teaspoons cloves
2 dozen apples 6 teaspoons black pepper
2 dozen onions 4 green peppers
2 teaspoons salt 2 quarts vinegar
6 teaspoons cinnamon 5 cups brown sugar
Boil tomatoes, apples and onions, chopped fine, for one hour. Then add other ingredients and boil another hour.
–Pearl Humphreys, Springfield
MUSTARD PICKLES
1 gallon chopped cabbage 1 gallon chopped tomatoes
½ gallon chopped cucumbers ½ gallon vinegar
½ gallon onions 1 quart sugar
1 pound mustard Extra vinegar to mix mus- tard with
–Miss Maidie Magruder, Brunswick
MUSTARD RELISH
1 pint vinegar 3 teaspoons flour
1 teaspoon pepper 2 tablespoons sugar
2 teaspoons ground mustard
Dissolve all in the vinegar and boil until it thickens.
–Miss Emma Keadle, Buell
MUSTARD PICKLES
2 quarts cucumbers 1 cup flour
1 quart little button onions 6 tablespoons mustard
2 quarts green tomatoes 1 heaping teaspoon turmeric
1 large cauliflower 2 cups sugar
1 cabbage (chopped) Vinegar (2 quarts in all)
3 or 4 green peppers
Do not chop vegetables, but cut into cubes and chunks, the onions, of course, being left whole. Let these soak in salt and water over night, drain. Mix flour, sugar, spices, etc., dry, then rub smooth with a little cold vinegar; then add additional vinegar to make two quarts in all. Pour this over pickles, let boil until it thickens, seal
–Mrs. Frank Oliver, Clarence
PREPARED MUSTARD
2 tablespoons sugar 1 egg
2 tablespoons ground mustard 1 cup vinegar
1 tablespoon flour Butter size of walnut
Pinch of salt
Mix dry ingredients, add part of vinegar and beat in egg. Add remaining vinegar as it cooks, add butter last. When cooked to desired thickness, remove from fire and put in glass.
–Mount Carmel Club, Golden City
INDIAN RELISH
3 medium size onions ½ cup sugar
1 large red pepper ¼ cup salt
8 green tomatoes 1 ½ pints vinegar
8 apples ½ dessertspoon cloves and
½ pound raisins cinnamon
1 dessertspoon ginger
Chop all fine, boil half hour and seal.
–Mrs. Elmer Thomas, New Cambria
INDIAN RELISH
12 ripe tomatoes 2 cups sugar
12 apples ½ teaspoon black pepper
9 onions ½ teaspoon red pepper
1 pint vinegar ½ teaspoon cloves
1/3 cup salt ½ teaspoon ginger
Grind or chop, cook well done, seal while hot.
–Theresa Lindsey, Galt
CELERY SAUCE
30 ripe tomatoes 1 hot pepper (seeds taken
10 onions out)
6 stalks of celery 4 cups vinegar
3 red sweet peppers 3 cups sugar
2 tablespoons salt
Cut vegetables, etc., fine, mix all together, cook slowly for two hours or until it thickens.
–Mrs. H. O. Schotten, Hermann
MANGO PICKLES
3 pimentoes 1 quart cider vinegar
1 dozen green mangoes 1 ½ cups sugar
1 dozen ripe mangoes 2 tablespoons salt
1 dozen onions 2 tablespoons white mus-
tard seed
Cut mangoes and onions in fine strips, put all together, cook twenty minutes and seal.
–B. M. W. Bluff Club, Springfield
MUSTARD PICKLES
1 quart green tomatoes 6 cup vinegar
1 quart onions 1 cup flour
1 quart cucumbers 3 cups sugar
1 quart cabbage 4 level tablespoons dry mus-
2 green peppers tard
Turmeric
Slice tomatoes, onions and cucumbers, chop cabbage and peppers, mix well and cover with salt water, let stand over night, then drain. Mix flour, sugar, mustard and turmeric, add cup vinegar to make a smoother paste, then pour five cups boiling vinegar over this paste. Put chopped mixture in kettle, our hot sauce over and bring to a boil. Keep well stirried.
–Mrs. Louis Conlon, Montgomery City
MANGOES
1 large cabbage ½ cup salt
12 green peppers (without seeds) ¼ cup white mustard seed
8 onions 3 tablespoons celery seed
2 cups sugar Vinegar
Grind of chop all vegetables, mix with salt and let stand over night. Drain well and add sugar and seeds, mix well and cover with good vinegar. Do not heat vinegar. Put in glass jars and seal.
–Hattie Nutter, Granger
PEPPER PICKLES
2 dozen sweet peppers 3 tablespoons salt
3 hot peppers 3 tablespoons celery seed
12 onions ½ teacup white mustard
3 small heads cabbage seed
¾ cup horseradish 3 ½ pints vinegar
1 cup sugar
Scald ground peppers, onions and cabbage together five minutes; mix, boil five minutes, seal.
–Mrs. S. E. Messinger, Bellflower
PEPPER HASH
2 dozen seeded peppers 1 dozen green tomatoes
8 large onions 2 tablespoons salt
1 medium size cabbage 3 teacups sugar
1 ½ dozen ripe tomatoes 1 quart vinegar
Cover peppers with boiling water, let stand ten minutes, drain. Put vegetables through food chopper, mix all ingredients together, let come to a boil, seal.
–Mrs. H. M. Mason, Squibb W. P. F. C.
KGALLEY 27 CMFWYP CMFWYP
CUCUMBER PICKLES
Cucumbers 1 cup sugar
Salt Cinnamon bark
Vinegar Whole cloves
Boiling Water Celery Seed
Wash cucumbers immediately after gathering. Use two large handfuls of salt to each gallon of cucumbers, cover with hard water and let stand twenty-four hours. Take out of brine and put in weak vinegar, composed of one part vinegar to two parts water. Place on back of stove until water becomes warm, not hot. Place pickles in glass jars, invert jars until water has all drained off. Prepare last vinegar by using one pint of vinegar to two pints boiling water and a cup of sugar. Let come to a boil, add spices and celery seed; pour over pickles, seal while hot. Keep in a dark, cool place.
–Mrs. B. E. Nichols, Lamar
PEPPER RELISH
1 dozen ripe sweet peppers 3 teaspoons salt
1 dozen green sweet peppers 1 ½ cups sugar
1 dozen onions 1 pint vinegar
Grind peppers and onions, pour boiling water over them, let stand for ten minutes; drain dry, mix with salt. Heat vinegar and sugar, mix all together and boil five minutes. Put in glass jars and seal while hot. A little red pepper may be added. This is also very good if part ripe cucumbers are used.
–Miss Dena Kriege, Union
GREEN CUCUMBER PICKLES
1 peck small, fresh cucumbers 1 cup sugar
2 cups salt 1 tablespoon powdered alum
Vinegar 2 tablespoons pepper corns
1 ounce mixed spices
Wash cucumbers in cold water place in earthen jar, add salt with cold water to cover, let stand twenty-four hours. Drain from brine and scald in weak vinegar. Drain and pack in Mason jars. Boil a gallon of vinegar with sugar and spices, pour this over cucumbers and seal.
–Mrs. M. Ordnung, Andrew County
CUCUMBER PICKLES
Cucumbers To each quart vinegar
Celery 1 cup sugar
Onions ½ cup salt
Red peppers
Let cucumbers stand in cold water over night. Pack in glass jars tight and put on top of pickles in each jar a piece of celery, a small red pepper and a slice of onion. Boil vinegar with sugar and salt two minutes, pour boiling hot over pickles. Put up in this way, pickles stay brittle.
–Mrs. Emma Cheffey, Springfield
DILL PICKLES
Cucumbers Salt to make
Grape leaves brine
Dill
Dissolve salt in water until you have a brine that will float an egg, then add half as much more water as there is brine. Into a stone jar put a layer of cucumbers, then one of grape leaves, then a layer of dill, using both leave sand stems, until the jar is full. Pour the brine over all, cover with a cloth and a small plate with a weight. Remove and wash the cloth as for kraut.
–Mrs. R. E. Winters, Washington
DILL PICKLES
6 quarts cucumbers 2 quarts water
12 small red peppers ½ cup salt
12 bay leaves ¼ teaspoon alum
Dill sprigs 1 ½ cups vinegar
Horseradish (cider preferred)
Soak cucumbers in fresh water over night, drain and dry. Pack in jars with peppers, bay leaves, dill and horseradish. Boil the the water with salt and alumn; when boiling, add vinegar, pour over cucumbers in jars, seal hot. Ready for use in six weeks.
–Mrs. Geo. G. Loeffler, Syracuse
DILL PICKLES
Cucumbers 1 teacup salt
1 gallon water 1 teacup vinegar
Dill
Use cucumbers fresh from vines, wash and pack in fruit jars with a few pieces of dill. Heat water, salt and vinegar and pour boiling hot over pickles. Seal and put in sun for two weeks, then store in cellar. If they work a little while in the sun, do not be alarmed, as this will not hurt them.
–Mrs. Bernhart Mohr, Granger
SAUER KRAUT
One level tablespoon salt to each gallon cabbage
Make in early autumn when cabbage is plentiful, selecting good solid heads. Chop or cut medium fine, mix one level tablespoon (scant) of salt to each gallon of chopped cabbage, and pack in stone jars with witin three of four inches of the top. Cover very closely with a cloth, then place a plate of this (which nearly fits inside the jar) with a four or five-pound weight on the plate. (A nice, smooth rock washed and sterilized answers the purpose nicely.) Tie a cloth over top of jar and set in cellar or other cool room. If kraut becomes dry on top, add water slightly salted until liquid covers top of kraut. This prevents spoilage. After two or three weeks of fermenting it will be ready for use. To preserve sauer kraut for spring or early summer, heat to boiling point and seal in glass fruit jars.
–Mrs. J. E. Hayes, New Cambria
KRAUT
Two ounces salt to every five pounds cabbage.
Select mature, sound heads of cabbage, remove all decayed of dirty leaves, chop of shred in the usual way. Mix a little sugar with the salt, just enough to give a slightly sweet taste. Fill fruit jars, packing firmly but not too tightly, allowing room for fermentation. Place rubbers and lids on jars but do not tighten. If jars are kept at about 86 degrees fermentation will usually be completed in six to eight days, when lids may be tightened and the kraut stored away.
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Ball Fruit Jars
When ordering your next season’s supply of Fruit Jars insist on your dealer furnishing you with those branded “BALL.”
Every jar bearing this brand is made on the wonderful “Owens Machine,’ which makes a stronger, smoother, more perfect and better tempered jar than can be produced by the old method of manufacture.
Eliminate the danger of breakage when using the Cold Pack, Hot Pack, or Steam Pressure Method by using either the BALL “PERFECT MASON” or “IDEAL” JARS
In every case of Ball Jars is packed a dozen HIGH GRADE RUBBERS of a quality the best that can be had in any market. This is done to insure to the housewife the right and safe rubbers without the extra cost of a separate purchase.
Every Jar, Cap and Lid is individually inspected to eliminate any defective ones. By using “BALL JARS” you have no risk of loss by spoilage if you follow directions.
You can secure the “BALL BLUE BOOK” containing full instructions as well as valuable recipes for canning fruit, vegetables and meats by asking.
Ball Brothers Company
Muncie, Indiana, U.S.A.
Canning and Preserving
PRESERVING CHILDERN
1 large grassy field Narrow strip of brook
6 children, all sizes (pebbly if possible)
3 small dogs (rat terriers pre- Hot sun
ferred) Flowers
Deep blue sky
Mix the children with the dogs and empty into the field, stirring continuously. Sprinkle the field with flowers. Pour brook gently over the pebbles. Cover all with deep blue sky and bake in hot sun. When children are well browned, they may be removed. Will be found right and ready for setting away to cool in the bath tub.
–Mrs. H. D. Brownlee, New Cambria
DIRECTIONS FOR CANNING VEGETABLES
Prepare vegetables the same as you would for immediate table use, par-boil 5 minutes in open kettle, drain off boiling water and immediately cover with cold water. Now pack vegetables in jars, fill to brum with water, adding enough salt to season. Proceed the same as for fruit, cooking in jars the following length of time.
Asparagus, 1 ¼ hours Peas, 2 hours
Cauliflower, 1 hour Beets, 45 minutes
Corn, 2 ½ hours Spinach, 1 ½ hours
Beans (wax or green), 1 ½ hours
TO COLD PACK VEGETABLE AND FRUITS
CANNED CORN
Select corn when it is best for roasting ears, remove husks and silks, blanche from 10 to 15 minutes; then plunge quickly into cold water. With a shape knife cut corn from cobs and pack loosely in sterilized quart jars, having first placed rubbers in position, leave about 1 inch of space at top, add one teaspoon of salt and pour boiling water in thin stream in center of can so as not to break the glass, adjust lids, partly tighten, place in rack and lower in the boiler. Sterilize 3 ½ hours after.
CANNED CORN
Cut corn from cob, scrape out the hearts and season with one teaspoon of salt and one teaspoon of sugar to each quart. Should be stirred through corn in pan to mix thoroughly. Fill jars, put on new rubbers and put lids on firm, but not tight. Put in boiler in cold water and let boil three hours after beginning to boil. Remove from fire and turn lids tight.
–Mrs. Henry McGowan, Trenton
CORN ON COB
Par-boil fresh tender ears 10 minutes, then pack them in half-gallon jars, fill jars with water, put covers on and cook (cold pack) 2 ½ hours.
TO CAN CORN
To sixteen pints of corn add one pint of salt, boil 30 minutes. Put in glass and seal.
–Mrs. John Early, Bucklin
TO CAN CORN
Select corn as for table use. Cut from cob, and to every seven pints of corn add one pint of tables salt and to every three pints of corn and salt together add one pint of water. Let boil for 15 or 20 minutes, put in glass jars with new rubbers every time. Seal tight. When wanted to use par-boil three times and prepare like any other corn.
–Mrs. Edw. Luecke, New Haven
GREENS
Pick and wash carefully the greens, shrink by steaming or boiling in open kettle from 15 to 20 minute, then plunge into cold later before packing in the jars, place rubbers into position, pack greens closely into jars, add one teaspoon of salt to each quart, fill the jars with boiling water or the liquid in which the greens have been shrunk, adjust lids partly tighten and place jars in rack or steam cooker, if boiler is used lower rack at once in boiler. Sterilize for 1 ½ hours after water reaches boiling point. Remove jars, tighten lids and set out of draft to cool.
GREEN BEANS
Prepare beans as you would to cook. Blanch by putting them in boiling water for 5 minutes, then dip them in cold water several times. Put in jar, add one teaspoon salt to each quart, filljars to overflow with water. Boil 2 ½ hours.
–Mrs. Chas. Dorrel, Clarence
TOMATOES
Remove skin by pouring boiling water over the fresh tomatoes, let them stay in hot water two minutes, drain off, and cover them with cold water. Put whole tomatoes into jar, packing down as much as possible without mashing; fill jars to top with water, put rubbers on and adjust lids, put in rack in boiler. Fill boiler with cold or lukewarm water, cover boiler and after water begins to boil, boil steady for 20 minutes.
–Mrs. Chas. Kappelmann, New Haven
TOMATE PUREE
Large kettle tomatoes 1 turnip
1 quart of water 1 green pepper chopped
2 onions, minced Sprig of parsley
Any of all of following: 1 bay leaf
1 carrot 2 stalks of celery
2 or 3 cloves 2 tablespoon sugar added
Salt and pepper to taste last
Simmer from ½ to 1 hour, rub through colander, return to kettle, add sugar, salt and pepper; boil 1 hour in can.
–Mrs. F. E. Johnson, Rosendale
TOMATO JUICE
Wash and cook ripe tomatoes until tender without removing skins, remove and run tomatoes through colander, bring sure to get all the pulp. Boil for 15 or 20 minutes, pour into sterilized jars and seal at once. This is fine to use in making soups and salads.
CANNED PEPPERS
To can red peppers, pick early in the morning; handle carefully to prevent bruising; use good sized once for canning whole and small regular ones for sauces and relishes.
Cut around the stem of each with a slender paring knife, remove the inside portion and seeds. To peel, place in hot oven 6 t o10 minutes or until the skin blisters and cracks; carefully remove the thin skin (it is like tissue paper). Flatten peppers and pack in horizontal rows. No liquid is used. Add rubbers to jar tops and sterilize for 25 minutes in hot water bath (cold pack process), be sure water is 2 inches above top. I usely can in pint jars.
–Mrs. P. M. Roberts, Bellflower
COLD PACK BEEF
Prepare the beef by cutting raw meat in small pieces. Then pack the jar half full with one teaspoon of salt. Finish filling jar with water. Seal and boil three hours or until tender.
–Mrs. Merle Dennis, Anabel
CANNED SWEET POTATOES
Grade for size, wash thoroughly, scald in hot water sufficient to loosen the skin. Dip quickly in cold water, scrape or pare to remove skins. Pack whole, or slice in hot glass jars, add boiling hot water until full, add level teaspoon of salt to quart. Place rubbers and tops of jars in position, not tight. Place in wash boiler on a rack, cover with water, put lid on boiler and boil 90 minutes after beginning to boil. Remove jars from boiler, tighten lids, invert to cool and test joints.
CANNED PUMPKIN
Peel and cut into convenient sections, blanch 3 minutes, cold dip. Pack closely in hot jars, fill with boiling water, add level teaspoon salt per quart; then put rubbers and caps of jars into position, not tight. Place in wash boiler on a rack, cover with water, put lid on boiler and boil 2 hours after it begins to boil. Take jars from boiler and tighten lids.
–Mrs. Ralph Van Houten, Clarence
CANNED BEEF
Can beef at butchering time and have beef to eat next summer. Don’t allow beef to freeze that you aim to can. Cut in chunks about the size of a hen’s egg, pack tightly in sterilized quart fruit jars, adding two level teaspoons of salt and a liberal sprinkling of pepper as the cans are being filled. Adjust rubbers and lids and sterilize in boiling water or steam cooker for three hours. Remove and tighten lids.
CANNED BEEF
Cut pieces that will go in glass jar about 1 inch thick and pack tightly in jar. Put in:
1 teaspoon salt 1 inch suet on top of meat
½ teaspoon black pepper
Do not seal tight. Boil two hours for quart jars. Start heating it rather slowly.
–Mrs. Dora Howell, Shelbina
COLD PACK RIBS
Do not let ribs freeze and use next day after butchering. Cut ribs in two pieces, lengthwise, and then cut in pieces. Salt to suit taste and pack jar real full. Put on the rubbers and lids; screw real tight and place in cold water in wash boiler with a frame in bottom. Boil two hours and take out and seal each jar. Place each jar on the lid and keep that way until used.
COLD PACK BEEF
Cook beef till it begins to boil, then cut into slices and pack into steralized jars. Use one teaspoon salt to each quart, fill jars within 1 inch of top with water, boil four hours in boiler of water.
–Mrs. Adda Tunnel, Osgood
COLD PACK RIBS
Take fresh ribs, wash thoroughly, cut in sections small enough to go in glass jar. Put in kettle, add water to cook and salt to taste. Cook until tender, remove from kettle, put in shallow pan, bake in moderate oven, until water is cooked out (don’t brown too much), pack in glass jars, fill one-third with grease, seal tight and invert too cool; also, leave inverted.
TENDERLOIN
Cut in slices crosswise and salt to suit taste. Roll in flour and fry as for the table. Pack in jars and cover with hot lard and seal. Keep jar on the lid until ready for use.
CHERRIES CANNED IN SYRUP
2 cups of sugar (heaping) 4 rounding cups cherries
¼ cup water
Boil syrup down and add cherries. This cans one quart.
TO CAN GOOSEBERRIES
Stem, wash and place in pan or kettle, cover with boiling water, let stand 4 or 5 minutes, drain, place berries in jars. Cover with boiling water and seal. Berries stay whole when canned this way.
–Mrs. H. V. Eales, Lamar
COLD PACKED FOR CHERRIES, BERRIES AND OTHER FRUIT
Pack fresh raw fruit solidly into jars, pour cold or lukewarm syrup unto jar until full to brim. Make syrup by dissolving sugar in boiling water. The amount of sugar used will depend upon your taste as it does not effect the preserving when canning this way. You may even can your fruit without using any sugar or syrup, just filling the jars with clear water. You then sweeten to taste layer, when you use the fruit. Now after filling jars, put caps of covers on them, if “Economy” or “Schram” jars put clamps on also. “Mason” jars should have rubber rings in place and cover screwed down but not quite tight so that steam can escape out of jar. The same applies to all screw covers such as “Kerr’s New Mason,” “White Crowncap,” etc. Glass top jars should have covers and rubbers on, but not be clamped to tight. Now place wash boiler on the stove; put jars to be cooked into the rack and then into boiler tight to keep steam in. Boil steady for 15 minutes after beginning to boil, take jars out of boiler before the water has cooled off. Now if using screw top of glass top jars tighten covers immediately. Take jars out of rack and set away to cool. Be careful, do no set hot jars on anything wet or cold. If you have another set of jars filled and ready, just add some cold water in the boiler, set these jars in the rack and repeat as above.
Peaches, pears, apricots, plums and other large fruits may be canned whole or sliced as desired. Proceed the same as for berries, except that this fruit must be boiled 20 minutes. Whole fruit, if not peeled, should be well punctured with a fork or needle, this will keep the skin from bursting. Use on fruit that is fresh and sound.
RHUBARB MARMALADE
8 lbs. rhubarb 6 oranges
8 lbs. sugar or half Karo syrup 1 lb. raisins
Grind the oranges and raisins and half of the orange peeling and boil until thick.
RHUBARD CONSERVE
4 lbs. rhubarb 3 lbs. sugar
2 lbs. bananas Boil until of right con-
sistency
–Ella Lloyd, New Cambria
RHUBARD JAM
Wash and cut up without removing the skin seven pounds rhubarb. Put into the kettle five pounds sugar, one pound seeded raisins and two oranges thinly sliced. Cook until very thick, taking care not to let burn. Put in glasses and seal.
–Mrs. Chas. Rickets
TOMATO MARMALADE
Remove the skins from a peck of tomatoes, slicing them as for the table. Put them into a kettle with a pint of sugar and spice to taste. Cook slowly till they are quite thick. Put them in a jar and pour over a little vinegar. This is a nice relish with meat.
–Mrs. Emma Standard, Arbela
DELICIOUS TOMATO PRESERVES
Peel tomatoes and remove seeds. To one pound of tomatoes use one pound of sugar, mix together and let stand over night. Next morning drain off syrup and boi until it threads, then add tomatoes and boil 30 minutes. Flavor with lemon.
STRAWBERRY, RASPBERRY OR CHERRY PERSERVES
2 lbs. sugar 1 pint water
Boil until it threads, then drop in two pounds of berries and boil 25 minutes.
–Mrs. Clarice Spencer
ORANGE MARMALADE
Slice thin and seed three large oranges and one lemon. Pour over the fruit eleven cups of water and set away 24 hours. Boil 1 hour and 25 minutes; add hour cups sugar and set away 24 hours. Boil 1 ½ hours. Then put in glasses and cover.
–Miss Okle Ricketts, Trenton
STRAWBERRY SUN PRESERVES
Pick ripe berries, have them fresh. Use as much sugar as fruit. Bring them to a boil on the back of the stove; boil only a few minutes. Place in platters of shallow pans in the sun until thick syrup.
–Scotland County
STRAWBERRY JAM
Equal weights each of washed and stemmed strawberries and sugar mashed together with potato masher. Cook in small quantities (not over a quart) over medium hot fire, boil 20 minutes stirring occasionally to prevent sticking. Pour into jelly glasses when cool. Cover with paraffin.
PEACH BUTTER
Choose very ripe peaches, peel and remove seeds, press through colander or run through food chopper, add equal measure of sugar to the pulp and cook over medium hot fire, boil 20 minutes, stirring to prevent sticking.
Small clingstone peaches make nice butter, wash thoroughly to remove fuzz, cut away dark portions of skin, cut form seeds, run through food chopper and add (nearly) equal measure of sugar. Cook over medium hot fire, boil 20 to 30 minutes, stirring all the time to prevent scorching.
Asbestos pads places under kettles of cooking fruit butters will prevent scorching without so much stirring.
SPICED GRAPES
10 lbs. grapes 1 quart vinegar
6 lbs. sugar 1 teaspoon each spices
Cook for 30 minutes; seal while hot.
PEACH HONEY
1 gallon ground peaches 1 cup sugar to each cup
2 ground oranges peaches
Cook 30 minutes
PEAR HONEY
Prepare pears as for canning, run through the food chopper. Add two-thirds as much sugar as fruit and cook until clear, 1 or 1 ½ hours, stirring constantly while cooking. Seal while hot. This is fine.
–Mrs. Sam Cook, Clarence
PINEAPPLE CONSERVE
1 gallon shredded pineapple 2 cups nut meats
1 gallon apricots (put through 16 cups sugar
food chopper)
Add sugar to fruit (if not canned in syrup); cook 20 minutes or longer if required; let cool a few minutes, then add nut meats chopped fine.
–K. Nelle Munkres, Rosendale
BLUE PLUM CONSERVE
7 lbs. blue plums 3 oranges
5 lbs. sugar 1 lb. English walnut meats,
3 lbs. raisins chop fine
1 teaspoon each of spices
Cook all together for 2 hours or until it is like jelly; cook slowly.
–Mary Fritchman, Savannah
WATERMELON
Cut watermelon (the white part) in little squares ½ inch. Make a weak salt water and pour over. Let it set over night, drain off next morning, put fresh on and pour off again. Put on in clear water. Cook till tender, then weigh; put as much sugar as fruit. Make a syrup of the sugar and water, then add melon. They will cook down but add water and cook till they are clear. Then take off and add slices of lemon.
CITRON PRESERVES
Pare, cut into blocks, squares or oblong; boil in water with small piece of alum until tender; drain, allow three-fourths pound of sugar to each one of citron, and allow two lemons for every five pounds. Make a syrup of the sugar and water in proportion of a pint of sugar to a quart of water, boil till clear, skim, add the lemons sliced very thin, seeded, and the citron. Cook till the citron is transparent.
–Mrs. Albert Oermann, Union
APPLE JELLY
Apples for jelly should be tart, juicy and a good lavor. Pare apples, core, and quarter, then put them with skins and cores into jar in slow oven. When quite soft, strain all thrgouh a course muslin bag, pressing hard to extract all the flavor of the fruit. Take a cup of sugar to every cup of juice, and half the juice of a lemon, and put in a preserving kettle. Boil steadily for twenty minutes or so, skimming occasionally. Roll glasses in hot water and fill with jelly while hot. When, cold cover with brandied tissue paper and store in cool, dry place.
–Helen McClintock, Memphis
EGG BUTTER
A dish our grandmothers used to make.
12 eggs 1 1/3 cups sugar
2/3 cup sorgum 1 level teaspoon allspice
2/3 cup sweet milk ¼ teaspoon salt
Place sorgum in pan and set on stove to melt.
Beat eggs with Dover egg beater in deep bowl till foamy, add milk and beat some more. Pour into pan with sorgum, add sugar, salt and allspice and stir constantly over fire till thick and all cooked.
Fine spread for bread at the picnic.
BAKED APPLES
1 quart sliced apples Butter size of walnut
¾ cup sugar Cinnamon
Sprinkle a tablespoon of flour over the apples, cover with water and bake. Serve with cream.
–Mrs. C. O. Newman, Rosendale
CODDLED APPLES
18 firm apples 3 cups water
3 cups sugar
Pare and core apples, add to syrup and boil until transparent.
–Mrs. C. B. Dermott, Lamar
RHUBARD OR PIE PLANT SAUCE
Wash and cut rhubarb without peeling to about one quart of rhubarb. After cutting use a generous cup of sugar. Put on and let stand two or three hours before cooking. Boil briskly for twenty minutes.
BROWN SUGAR SYRUP
2 cups brown sugar ½ cup water
1 cup white sugar 1 tablespoon vinegar
Cook 20 minutes.
–Miss Emma Keadle, Buell
Dishes for the Sick
“A simple diet is best,
For many dishes bring distress.”
DIET FOR THE SICK
The following list is limited to such liquid, semi-liquid and semi-solid foods, as would be easily obtained in the rural districts, since this book is especially for the rural people.
Avoid all vegetables and fruits canned in tin.
Avoid all fried foods.
Liquid Diet. Tea, beef broth, chicken borth, grape juice, blackberry juice, orange juice, orange albumin, whole milk, clabber milk, buttermilk, and artificial buttermilk
Orange Albumin
1 egg white 1 orange (juice)
1 teaspoon sugar 2 tablespoons sugar
Place all ingredients in cup then beat lightly. Albumin may be added in same manner to any of the fruit juices.
Artificial of Home-Made Buttermilk. One quart or less sweet milk. One Junket Brand Buttermilk Tablet. Fresh milk, whole or skimmed as desired, heated to between 160 and 175 degrees F., and heled at such temperature for at leaset twenty minutes, then cool to 100 degrees. Dissolved Junket Tablet in a tablespoon of cold milk or water and add to milk. Leave in warm room until thick, twenty-four to thirty-six hours, then place in regrigerator. When cold “churn” by shaking bottle vigorously, or the milk may be prepared in a fruit jar or pitcher and beaten with spoon or egg beater until smooth. If the acid flavor is too milk, let stand cold another day. Junket Buttermilk may be kept on ice or in refrigerator for a week or longer.
Semi-Liquid Diet. Eggnog, milk toast, all kinds of cereal cooked two or three hours, icecream, sherbet, soft boiled egg, potato soup, tomato soup and chicken soup with rice, junket and gruel.
Ice cream for the sick should be made with little or no sugar:
Vanilla Ice Cream (Individual Rule)
½ cup thin cream ¼ teaspoon vanilla
½ cup milk 1 teaspoon sugar
Speck salt
Grape Sherbet (Six Servings)
2 cups grape juice 1 cup sugar
2 cups water 2 eggs (whites)
Blend grape juice, water and sugar, partly freeze. Beat whites of eggs lightly, add two tablespoons of powdered sugar; add to sherbet and continue freezing until hard.
Plain Junket (Individual Rule)
1 cup milk ¼ junket tablet
2 teaspoons sugar Flavor to taste
Heat milk until luke warm, add flavoring and sugar and when dissolved add junket dissolved in one teaspoon cold water. Pour mixture immediately into sherbet cups, partly fill. Place in warm room until firm like jelly, then put on ice or in cool place, if ice is not being used in household. If desired serve with whipped cream heaped on top and one-half teaspoon bright jelly for garnish.
Semi-Solid Diet. Toast, all kinds of jelly except plum, cottage cheese custards, cooked fruits and raw fruits. Vegetables, bake or mashed, spinach, lettuce, peas and mustard greens. Meats, broiled or baked, breakfast bacon, chicken, fish, lamb chops, beef steak, squirrel and hash.
SIMPLE PRINCIPLES OF DIET
Men are ready to study the food in question, in order to fatten their cattle and have their horses in the best possible condition. Is it too difficult for women, when health, happiness and prosperity of the human race depends so largely on proper food?
All foods, normally developed, handled under sanitary conditions and wholesomely prepared, possess nutritive value. Each woman must learn which are best adapted to the particular needs of her family. The body is different from other machines in that growth, work and repair all go on at the same time. Food supplies these needs for growth and repair, and the fuel.
All foods, from whatever source, fall within five groups:
“In Group I are the foods rich in protein:
Lean meats Cheese
Poultry Eggs
Fish Dried Beans and Peas
Oysters Lentils
Milk Nuts
“These are the foods that make for growth and repair. The body has capacity to use only a given amount of this foodstuff. Amounts taken in excess are not only wasted, but are positively harmful.
“In Group II are foods rich in starch:
Bread Potatoes
Crackers Hominy
Macaroni Tapioca
Spaghetti All cereals and breakfast
Noodles foods, meals and flours
Rice
“These furnish heat and must be converted into sugar before they are used by the body.
“In the Group III are foods rich in sugar:
Cane and beet sugar Preserves
Syrups Dried fruits
Honey Cake and cookies
Candy Sweet puddings and sauces
Jellies
“In Group IV are foods characterized by fats:
Butter Salt pork
Cream Bacon
Lard and other cooking fats Salad oils
“Groups II, III and IV are economical sources of heat and energy. The body uses what it needs and tends to store up excess as fatty tissue. In Group V are foods depended upon for mineral matter, vegetable acids and body regulating substances:
Apples Beans
Pears, etc. Greens of all kinds
Berries Tomatoes
Oranges Squash
Lemons Beets
Bananas Carrots
Melons Onions
Green vegetables Turnips
Salads Cabbage
Lettuce Potatoes
Celery Other fruits and vegetables,
Cress raw and cooked fresh, and
Green peas dried.
To have a well balanced ration each group should be represented in the day’s dietary, preferably in each meal. Duplicates in various classes should be avoided.
Table Serving
THE TABLE should be placed in the center of the room, the table cloth laid straight and smooth over a heavy silence cloth. The center piece, if used, must be exactly in the center of the table and the flowers or fruits must be in its center. The carving or tea cloth must be exactly in the center of one end of the table. The napkin is simply folded and laid at left of fork with hemmed edges next to fork and edge of tables. Knives are placed at the right side with the sharp edge toward the plate. Spoons are placed, with the bowls turned up, at the right of the knives in the order they are to be used. Have forks at left with the tines turned up in the order to be used. All silver, plates and napkins are placed about one inch from edge of table. The bread and butter plate, if used, should be placed at upper left-hand side. The salad also has this position. The tumbler is placed at upper right-hand side just above the knife. Place salts and peppers, one set for every two guests, unless very formal.
Water may be placed on table; if tea is served, the tea pot is directly in front of the hostess. The coffee pot and hot milk and cream should be at the right; the sugar bowl, cups and saucers forming a semi-circle at left. All the handles of the cups should be turned toward the hostess.
The edge of the chair should touch the cloth of table and chairs opposite each other. Guests should enter chairs from the left.
For serving, the family style is the most simple and no maid is needed. It is a good plan to train children to serve. If the meal is served in courses the first course is placed on the table when the guests enter. Dishes which admit of choice should be passed to the left, and those that do not admit of choice such as dinner plate, salad plate and coffee at the right. Pass bread and butter together and offer the butter first, then the bread. Plates should be removed from the left and plates put on to right, choice to left. Everything relating to the first course should be removed at the end of that course before the next course is brought on.
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Soap
Cleanliness is next to Godliness
SOAP
I II
5 lbs. meat scraps 1 cup salt
1 can Lewis Lye 1 box 20 mule team borax
1 quart water 1 quart water
Mix part I at night and stir hard. In the morning add Part II, boil one hour. This can be cut out in a short time.
–Mrs. John W. Ray, El Dorado Springs
QUICK HARD SOAP
1 can Lewis Lye 3 gallons soft water
3 lbs. grease 2 tablespoons borax
Heat grease, pour in clean kettle, add contents of can of lye, stir good, add one gallon of hot water, stir again. In thirty minutes set on stove, bring to a boil and boil a few minutes, add the rest of water hot, boil slowly one and a fourth hours. Lastly add borax, set off stove to cool, then cut in any size cake desired and dry. Use cracklings, meat fryings or lard not fit to cook with. Age improves lye soap.
–Mrs. Wm. S. Gutting, Kahoka
SOAP
1 can Lewis Lye 1 cup ammonia
2 quarts grease 1 tablespoon borax
1 quart hot water
Dissolve lye in water. Let stand until luke warm. Heat grease till melted, not hot, pour dissolved lye slowly into grease, stir until well mixed. Add borax dissolved in half cup hot water, then the ammonia. Sir again till well mixed. Pour in a cloth line box and when cold cut out with knife.
–Mrs. Henry Mohr, Clark County
SOAP
4 cans lye 1 lb. borax
9 gallons water 1 lb. resin
16 lbs. meat scraps or grease
Dissolved lye in water, add to the rest, boil one and a half hours, or until it thickens. You can make half this amount at a time.
–Mrs. John Bender, Anabel
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Quickly and easily cleans steel knives and forks. Removes stains, grime and grease. Use it for pots and pans, aluminum and all kitchenware.
If your dealer cannot supply you send 10c. for full size cake.
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NEW YORK U.S.A.
What 15 Cents will Bring You From the Nation’s Capital
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Washington, D. C.
Household Hints
“Waste not, want not.”
COOKING HINTS
If potatoes are put in hot water for about fifteen minute sbefore pitting in oven, it will hasten the baking.
When preparing white potatoes or sweet potatoes for the oven, rub them with lard; thiey will taste better and skin comes off easily.
When cooking old potatoes, add sweet milk to the water in which they are boiled.
When cooking green vegetables, a little soda added to the boling water before putting in the vegetables will keep them in fresh color.
Boiled ham will be juicier if started with boiling water instead of cold water.
Tough meat will be made tender if placed in vinegar water for a few minutes.
If you will first let the water in double boiler come to a boil, then add oatmeal slowly, stirring only a very little, when first added, that delicious nutty flavor will be retained.
When frying eggs, dust a very little flour in your skillet. This will prevent fat from popping out on your floor or stove.
A pinch of salt will make egg whites beat more quickly.
Run pumpkin through food chopper before cooking for pies. Will save time and fuel.
Dry salt rubbed onto hot griddle before frying pancakes will prevent sticking.
If about one-third teaspoon of vinegar is added to doughnuts they will keep fresh longer.
A tablespoon of vinegar in the lard in which doughnuts are fried will prevent their being greasy.
If your boiled salad dressing curdles in making, a few turns of the egg beater will set it right.
To remove burned surface of bread or cake a grater is much more satisfactory than a knife.
Rose geranium leaves make nice flavoring for cake and jellies.
When making cake a tablespoon of hot water beaten in the last thing will make it light and fluffy.
Cakes that are to be eaten hot require only a small amount of fat.
A few drops of lemon juice make cake frosting very white.
To have custard pie of an even, nice brown when baked, sprinkle a little sugar over the top just before putting in the oven.
When cooking an article that requires sugar and also flour for thickening, mix flour and sugar together and add to the mixture and the flour will not get lumpy.
A pinch of salt added to the flour used for thickening gravy, before mixing it will water, helps to keep it from becoming lumpy.
To keep lemons fresh a long time, invert over them a glass or earthenware dish that fits closely.
When putting up fruit, pour some melted paraffin in the lid to make it air tight.
If in cooking you have accidentally put too much salt in anything, a small amount of brown sugar will counteract it.
In place of flour use one teaspoon of ground tapioca for thickening in fruit pies.
KITCHEN HINTS
Tea stains can be removed from china with salt and vinegar.
Black can be easily removed from cooking vessels if soap is rubbed on the bottom of the vessles before putting them next to the fire.
Put salt on anything burning on the stove, to kill smoke and smell.
When making fruit pies, place a funnel of white paper in the center of each to prevent their boiling over.
When cooing a big dinner it will be found a great help to keep a dishpan of water handy in which to wash dishes and utensils as you are through with them.
When using a recipe which calls for whites of eggs only and you are not ready to use the yolks just then, put same in cup, pour cold water over them and set in a cool place until ready to use them; then pour off water and yolks will be nice and moist. Otherwise they dry on top and cannot be mixed nicely.
Boiling liquids, jellies or fruits may be turned into glass without breaking vessel if the bowl of a silver spoon be pressed on the bottom while filling.
To keep hand from slipping when tightening hot fruit jars use a piece of sand paper to grasp lid.
To keep lard from getting rancid, put a thin layer of salt in the bottom of jar in which the lard is poured.
Lard will be whiter if a teaspoon of baking soda is added after lard is started to render.
To keep cake moist, put a good sound apple in cake box.
A pan of lime kept in the cupboard with jams and preserves will prevent moulding.
Red ants can be kept out of the pantry if a small quantity of green sage is placed on shelves.
Singe chickens with brown paper and they will never be smoked.
A paper pocket neat the stove and cabinet to hold old papers to use for various things is a time and step saver. Tissue paper from oranges of from shoe boxes may be used in various way.
Stick toothpicks in top of one-crust or soft pie when it is to be wrapped to take social picnic. They keep the covering from getting into the frosting.
When measuring less than a cupful of solid fats, try this: For one-third cup of butter or lard, fill measuring cup two-thirds full of water, then press in fat until water reaches the cupful mark; drain off water and there will be exact measurement.
The presence in the kitchen of a box of growing parsley will add a touch of flavor to the palate when minced and sprinkled on vegetables, salads or soups. This should not be done too lavishly or too often, but its finish sometimes make all the difference in the world in appetite and digestion.
HINTS ON LAUNDERING
Mix bluing in small amount of hot water, then and to rinsing water and clothes will not be streaked even in hard water.
A teaspoon of borax in the last water in which clothes are rinsed will whiten them surprisingly. Pound the borax so it will dissolve easily. This is especially good to remove the yellow that time gives to white garments that have been laid aside for two or three years.
Silk hose will wear longer if washed in cold water.
Hang sheets and table limens by both hems. Hems will not fray out and articles will iron more easily.
Rub flat irons on cedar twigs and starch will not stick to them.
To remove tar of engine grease from cloth, rub the spots well with lard before washing.
To set the color of pink, blue and lavender, use one ounce of sugar of lead in a bucket of water. Soak over night.
Washing fluid: Dissolve a small can of lye in five quarts of soft water, then stir in two ounces of liquid ammonia and two ounces of salts of tartar; mix well and bottle tightly corked. Not only is this a great labor saver, it also brings good results with absolutely no injury to the most delicate fabrics. Fill boiler two-thirds full of water; first wash bad stains from white clothes and “(with the exception of sheets, pillow cases, etc., which may be put in dry) soap well before putting in boiler. A half bar of laundry soap, shaved, and one-half cup of the fluid are then added. Boil twenty minutes, punching the clothes down frequently. Take from boiler and put in tub of cold water. Just a slight rubbing is necessary to free the clothes from the soap; then rinse in blued water. They come from the line spotlessly clean, without any of the hard rubbing that makes washing a drudgery.
To bleach woolen garments: Soap over night in solution made of one part peroxide to ten parts water, to which is added borax in proportion of one tablespoon to a gallon of water.
To shrink gingham or cotton goods: Dissolve small handful of salt in a pint of boiling water in large dishpan. Lay goods in folded and pour boiling water over. Work about until every thread is wet. Hang on line lengthwise without wringing. When dry, dampen and iron with hot iron.
In shrinking material, a teaspoon of powdered alum with a handful of salt in a gallon of boiling water poured over the goods will keep the color from fading, especially red. Pour off the solution and pour on fresh boiling water, let dry and iron.
Kerosene will remove stains of almost any kind from clothing. Apply to spots before putting in the boiler.
To remove trade marks from flour sacks: Soak sack in kerosene for about thirty minutes. Wash in hot suds, boil about fifteen minutes.
To color yellow that will not fade, get fifteen cents’ worth of Bichromate of Potash and ten cents’ worth of sugar of lead. Dissolve the potash in about three gallons of luke warm water; also dissolve the sugar of lead the same way. Dip the material (which has been wring out of water) in the potash, hold up and air and dip again; hold up and air and wring out and dip in sugar of lead the same way you do the potash; then wring and dip the second time in the potash and sugar of lead. Then wring out and dry.
REMOVING STAINS
Blood Stains: Wash in cold water until stain turns brown, then rub with naphtha soap and soak in warm water.
Brass Stains: Rub either lard of olive oil on stain, then wash in warm water and soap.
Fruit Stains: Fresh fruit stains may be removed from linen by pouring boiling water through the stained portion while it is dry.
Coffee Stain: Same as for fruit stains.
Glue: Apple vinegar with a cloth.
Grease: Place a blotter over the stain and iron with a very hot iron.
Grass Stains: Wash with naphtha soap and water; or if colors are not delicate apply ammonia and water at once. If in cotton, wash in alcohol.
Ink Stain: Soak in sweet or sour milk or wet stain in oxalic acid.
Iodine: Dampin spots with spirits of camphor until they disappear.
Rust: Soak spot with lemon juice, then cover with salt, let stay in sun for several hours or until stain disappears. Rinse thoroughly. Use on white goods only.
Iron Rust: Boil a cup of rice in two quarts of water thirty minutes, let stand over night, then strain thrgouh cheese cloth. Soak spots in rice water four or five hours, then rinse in clear water.
Milk: Wash out while fresh in cold water.
Mildew: Wet stain with peroxide, pour boiling water over, repeat until stain disappears.
Pour boiling water on two ounces of chloride of lime, then add three quarts of cold water. Steep linen twelve hours, when every spot will be extracted.
Tea and Coffee: Wet spot with cold water, cover with glycerine, let stand two or three hours, then wash with cold water and soap. Repeat if necessary.
To remove chewing gum from woolen clothing, rub with gasoline.
HINTS ON MENDING
Darning is an important part of sewing. Table linen, napkins, towels, sheets, pillow cases, handkerchiefs, laces and small fractures in clothing should be neatly darned. This kind of mending looks well and lasts long.
Patching is another important art. A patch should run the way of the cloth mended; it should be laid even. When on white muslin, have the patch of a thinner quality than the original material or it may tear out.
Each week all clothing from the wash should be carefully examined and repaired; a rent should be mended at once, before the edges stretch or ravel. Sheets with small breaks can be darned; a patch sometimes avails for a long time; a sheet can be made to double is existence by sewing the selvedge edges together, tearing down the center of the sheet and hemming it all around.
Worn-out table cloths, which have prolonged their existence by virtue of neat darns, can become napkins or make, the edges being fringed, very soft towels for invalids; and hemmed, are valuable for covering meats and cakes.
MISCELLANEOUS HINTS
To make a stove polish shine more easily, add a little turpentine.
To renovate a stove that has become rusty, before attempting to polish go over surface with vinegar. It is often advisable to apply a second coat after first has dried, then polish.
To clean mica in stoves, wash with vinegar.
When polishing a stove, a paint brush will save the hands.
For cleaning windows, wring a chamois skin out of warm water and wipe off windows. No drying is required.
When washing windows, add a little kerosene to the water and flies will stay off.
Window shades can be cleaned with a rough flannel cloth dipped in flour.
When wiping up the linoleum, add two tablespoons of a kerosene to a gallon of water to brighten it.
Cold water and soda will help remove grease spots from floor.
For cleaning hard oiled or varnished woodwork use equal parts turpentine, linseed oil and strong vinegar. Keep well shaken and apply with a soft cloth. An old stocking is good.
For water-stained varnish, dampen cloth in spirits of camphor and rub on spots; they will disappear as if by magic.
To Clean Silver: Place silver in an aluminum pan, sprinkle with soda and cover with water; heat to boiling point. Wash and dry. All stains and tarnish will have disappeared. Either solid or plated silver may be treated in this way.
Place in an aluminum pan, cover with buttermilk and let stand over night; wash and dry.
Place silver in a pan, add a teaspoon of salt and one of soda to each quart of boiling water; place an aluminum spoon with silver, and boil in this water about five minutes. Wash and dry.
A little milk added to the water in which silver is washed will help to keep it bright.
To Clean Copper: Rub with salt and vinegar mixed together.
Cracks in walls may be filled with plaster of paris mixed with vinegar. Vinegar is better than water, as it doesn’t set so quickly, but forms a putty-like paste that can be easily manipulated and finally becomes very hard.
Orange juice will be found a good polish for patent leather.
Lard rubbed thoroughly into new oilcloth will prevent its sticking to dishes and peeling off.
A little soap applied with the point of a lead pencil will remedy a squeaking hinge.
When a water pitcher has become brown inside from hard water, let milk stay in the pitcher until it becomes sour, when your pitcher will wash as bright and clear as new.
Hold a new pen point in the flame of a match for a second, to burn off the oily finish that prevents the free flow of ink to the point.
A little salt added to the water in which cut flowers are placed will keep them nice and fresh looking for a long time.
Whitewash the inside of your wooden flower boxes before putting in the soil and plants. This will preserve the box and prevent insects.
Library Paste: Handy in home, office and school room. Dissolve one and one-half teaspoons powdered alum in a pint of cold water and set to boil; rub a heaping tablespoon of flour smooth in a little water and stir into alum water. Let boil up, add a few drops of oil of cloves or whole cloves. Alum prevents souring; cloves prevent moulding.
To clean crust off skillets that gathers from long usage, put in oven and let burn off. Take out once a day, scrape and wash, continue till skillets are nice and smooth.
Soak lamp wicks in vinegar and let them dry before using. The light will be more brilliant and will not be so apt to smoke.
If your curtain rods are a little hard to get through the hems of your curtains try using a thimble over the end of the rod.
A blunted sewing machine needle may be sharpened by sticking through a piece of sandpaper.
To make ferns healthy and grow fast, put a piece of fresh meat in the pot every few weeks; must not be salty.
To make geraniums bloom, use bloody chicken water.
The soft leaves of catalogues torn into bits, moistened well and scattered over matting floor covering aids wonderfully in removing lint and dust when sweeping.
For the Hair: As a hair wash and tonic lemon juice has no equal. Dip the hair in a basin of warm water. Take half a lemon; rub the juice well into the scalp, dipping the head into the water and rubbing. Then take a basin of fresh warm water and rinse thoroughly. Dry the hair by rubbing with a soft towel. No soap used. The lemon juice removes all grease and dirt, leaving the hair soft and glossy. It is a tonic to the scalp, delays the hair from turning gray, prevents falling out and induces new growth.
FARM AND GARDEN HINTS
To Kill Gooseberry Worms: Dissolve two tablespoons of Hellebore in three gallons of water and spray bushes as soon as worms appear. Repeat of the first dose is not sufficient.
To Keep off Mosquitoes: Rub exposed parts with kerosene.
Spray for Flies: Heat two pints of lard or old butter, add a pint of pine tar, stirring well; remove from fire and add a gallon of kerosene, stirring again until well mixed. Use in the usual way with a sprayer.
To Destroy Mites: Paint roosts with house paint.
Rats do not like sulphur; sprinkle it plentifully where they run.
Write the date on eggs to be set under a hen for hatching with indelible pencil; the writing will not wear off or become dim.
HERBS FOR WINTER USE
While the earth is filled with the warmth and flow of the midsummer sun, and vegetation is in its prime, the housekeeper should make provision against the time when frost shall have blighted all delicate green things.
Much of the comfort and happiness of our daily lives comes from little things; the flavors and perfumes used in the household exemplifying this. Strong flavors and perfumes are offensive to most people, and the housekeeper should guard against their use. On the other hand, a judicious use of aromatic and fragrant herbs improves the flavor and adds to the healthfulness of many kinds of food, while household linen retains its sweetness and freshness if the right kind of herbs have been mingled with it.
The garden and the country fields and roadsides supply nearly all the herbs that are required in the ordinary household.
When to Gather and How to Use Herbs
Select the afternoon of a warm, sunny day for collecting the herbs. They will then be free from external moisture, an important condition. Have plenty of large paper bags and twine. Tie the herbs in small bunches and put them in the bags, having the stem end of the bunch come to the tops of the bags. Draw the paper around the ends and tie, leaving a loop of the twine by which to hang the bag. Label each package and hang in a current of air in the shade. If this method is followed the herbs will be dried free from any dust and in their receptacles; they will retain more flavor than when dried uncovered.
The best time for collecting and drying most herbs is when they are beginning to blossom; however, some fragrant herbs—lavender, for example—should not be gathered until in full bloom, as the flowers are more fragrant than the leaves.
Some of the flavoring herbs should be kept in two forms: in the whole leaves and powdered.
Some of the Fresh Herbs should be employed for flavoring the vinegar which is used in making sauces and salads. Sage, savory, marjoram, thyme and parsley are in constant demand for soups, sauces and dressings. When it is possible to add chervil and tarragon and bay leaves to these the perfection of herb flavor can be obtained, a combination of all these herbs in soups and sauces giving better results than when only one herb is employed. Naturally only an infinitesimal quantity of each should be used. The perfection of such seasoning is attained when no one flavor predominates. For this reason the herbs should be combined in proportion to their strength. Sage is the strongest and very little of it should be used, except in pork, in any form, of when making potato or onion stuffing for a goose. In these cases the sage flavor should predominate.
Powdered herbs should never be used in soups of sauces. With the whole leaves combined in a bouquet garni it is possible to get the suggestion of each herb, and in no other way can this be attained.
A bouquet garni is made in this manner: Spread a small branch of parsley out flat; on this put one leaf of sage, one bay leaf, one sprig each of thyme, summer savory and sweet marjoram. If you have chervil and tarragon add a small sprig of each. Roll all together and tie with a bit of white thread. This bouquet will flavor a gallon of soup if it is allowed to infuse in it for one hour. It should infuse in a quart of sauce for half and hour.
Summer Savory, Sweet Marjoram, thyme, parsley and sage are herbs that should be found in every kitchen pantry. As sage is very strong-flavored, it must be used in very minute quantities in soups, sauces, meats and stuffings. But it is a valuable herb in case of sickness, and for that reason a generous quantity should be preserved.
Celery Leaves. Spread the bleached celery leaves on a plate and let them dry in a warm oven. Keep them in glass jar and use for flavoring soups and sauces when the fresh celery is not available.
Celery vinegar is made in the same way as tarragon vinegar.
Sweet Clover Grows Wild in nearly every section of the Northern and Western parts of the United States. In localities where it does not grow wild it is frequently cultivated for use in the linen-closet. It is a shrub, growing from three to five feet high, bearing loose racemes of white flowers. It gives to household linen a delightfully fresh perfume. While the sun is shining on the plants cut the branches of the flowers and leaves. Put in cheesecloth bags and place among the linen in boxes, and in drawers and on shelves.
Lavender is a native of the Southern part of Europe. It is cultivated in many gardens. Every part of the plant contains the fragrant oil, but it is more abundant in the flowers than in the leaves. Cut the flowers from the plants while the sun is shining. Put in cheese-cloth bags and place at once among the household linen.
To Make Mint Vinegar. Gather the green leaves, put them in fruit jars and pour over them good vinegar, allowing about three ounces of the mint to a quart of vinegar. Cover closely and put away for two weeks; shake the jars occasionally during the time, then strain through cheese-cloth and bottle. This vinegar may be used for sauce for lamb of mutton. To three tablespoons of mint vinegar add three tablespoons of plain vinegar, a teaspoon of sugar and one of minced parsley.
Advertisement:
A Balanced Rotation
Must be fed to make a flock of hens profitable. Red W Meat Scraps are of finest quality, sweet, clean, palatable, and easy to handle.
A Popular Recipe
20 lbs. Red W Meat Scraps
20 lbs. Bran
20 lbs. Middlings
20 lbs. Corn
20 lbs. Oat
If your dealer does not hangle, write us for sample and price. Red W Tankage and Meat Scraps have been approved and adopted by the Missouri Farmers Association.
WILSON & CO.
Chicago Ill,; Kansas City, Kans.’ Nebraska City, Neb.; Albert Lea, Minn.; Oklahoma City, Okla.
Home Remedies
“My hunger’s gone.”—Shakespeare
For Cut or Bruise: Apple iodine of Sloan’s liniment, wrapping the cut with a cloth wet with the liniment; it will heal without being sore.
Vinegar applied to fresh cut instead of turpentine will take out soreness.
Earache: A few drops of warm castor oil in the ear and apply warm cloth. Warm rabbit oil is also recommended.
Felon: Apple small fly blister and felon will come to the surface and can be taken out with a needle.
Mustard Plaster: Made with white of egg will not blister while the results are good.
Equal parts ground mustard and flour mixed to smooth paste with boiling water, apply while hot. This is a noted physician’s way to make mustard plaster.
For Burns: Apply flour and cold water.
White of egg over burn or scald is soothing and cooling. If quickly applied it will prevent inflammation, besides relieving the stinging pain.
Pain from a burn may be lessened by quickly appling a thick coat of Vaseline, covering well with flour, then wrapping with a soft cloth of medication cotton.
Sweet oil applied to burns will ease the pain almost instantly.
Quickly cover the burn with a thick coating of lard, then cover with soda over the lard.
For Coughs and Colds: An excellent remedy for a cough and one which the children find palatable, is made by boiling together one quart of water, ten cents’ worth each of rock candy and hoarhound candy, a teaspoon of vinegar and one lemon, peeled, until it is of the thickness of any syrup.
For a cold or sore lungs, mix thoroughly two level tablespoons sweet oil (or lard), a teaspoon each of turpentine and camphor, a half teaspoon of quinine, one-half teaspoon kerosene. Rub on chest and throat at night, while hot.
Camphorated oil is good for colds and pneumonia. Shave an ounce of camphor gum very thin in four ounces of olive oil. Apply warm.
For Colds and Coughs: Place a lemon in baking dish and leave it in the oven until soft, squeeze the juice and pulp from the lemon and mix thick with granulated sugar. This will give relief and has a merit of being harmless.
Colds: The night of having taken a fresh cold take a hot foot bath for twenty minutes, as hot as can be borne. Rub feet well with a coarse towel, wrap in warmed blanket and go to bed. Drink a good hot lemonade or milk to open pores. Take one or two cold tablets. Best to stay in bed, or at least in the house, next day to insure even temperature.
Poison from hedge of vines may be prevented from spreading by the application of gasoline, if applied quickly.
Proud flesh may be cured with dry flour
Indigestion and constipation may often be prevented by drinking a generous quantity of warm salt water every morning, or, if necessary, fifteen to thirty minutes before each meal.
Small quantity of salt eaten by patient suffering from indigestion will often settle the stomach. In more severe cases, hot applications will usually bring relief.
For chapped hands, use lemon juice and glycerine
For cleaning the teeth, salt is very good. It preserves and whitens the teeth and hardens the gums. Either use salt water or moisten brush in water and dip in salt. This always leaves a pleasant taste in the mouth.
To prevent sneezing in church or any audience, press tip of forefinger close up under the center of nose when it is coming on and it will quickly disappear.
Hiccoughs can sometimes be stopped by pressure with fingers near the heart, at point where the ribs begin to divide.
If a sprig of parsley dipped in vinegar is eaten after an onion, no unpleasant odor from the breath can be detected.
To Prevent Caked Breast: Take one tablespoon of fresh lard and one teaspoon of ground black pepper. Cook this till it smokes over flame. Put it in an empty salve box. If a nursing mother feels any pain of lump in breast put the above cold, but thick, on lump and cover with woolen cloth. Repeat each day. No matter how bad, in three days all soreness will disappear, no lancing necessary. This will not dry up milk. We use this remedy on fresh milk cows with swolen udders. Apply morning and evening until udder softens.
FOR STOCK AND POULTRY
For Wormy Hogs: Give two tablespoons gasoline in pail of water or swill twice a week.
For Hog Cholera: Make a strong tea of cedar tree tops. Feed in a mush or slop of bran to all that will eat; drench those that are too sick to eat. This seldom fails.
For Fistula: Fill the hole with crude petroleum.
For Sore Neck: Melt lard, then with a knife shave as much stove polish (such as Rising Sun) in the lard as can be stirred into it. Apply the same as any salve, but only when horse is working. While it will do no harm, yet it will do no good unless the collar is working on it. This is for sore neck, not a disease.
For Roup: Give a piece of tobacco the size of a pea to chickens affected twice a day until cured. Also put tobacco in all drinking water.
Dissolve an ounce of sulphuric acid and a pound of copperas in a gallon of water. Put this in drinking water, one tablespoon to a gallon of water. Separate affected chickens and give them nothing else to drink. This is poison.
Bowel Trouble: Use extract of jamacia, a teaspoon to a gallon of water, for chicks.
For old hens, Venitian Red in the drinking water.
For Wire Cuts: Equal parts sugar, turpentine, soft soap and lard.
Pasted-in inserts:
A White Laundry Soap.
A recipe which produces a white laundry soap instead of the ordinary yellow kind has been give by Mrs. Ed. [illegible]mhorst of Stuttgart, Ark., to the members of her home demonstration club. She puts 3 cans of lye in [missing] quarts of water and bring it to a [missing]. Twelve pounds of cracklings or [missing] nonrancid fat are then added. [Missing] the mixture is boiled for an hour. [Missing]ighteen more quarts of water are added and followed by another hour of boiling. This mixture is allowed to stand over night. The next day it is turned out and cut into bars. This recipe makes about forty-five regular size bars.
Dual Purpose Soap,
————————
(fifteen 1 pound bars)
So many requests have been received for the soap recipes of [missing] H. R. Booth, Hamilton, Mo., that [missing] are reprinting it. She says the soap was intended for laundry purposes, but that it is creamy and white enough for toilet use. The recipe follows:
2 quarts melted, strained fat (4 pounds of scraps are generally required to produce 2 quarts of strained fat).
1 can good quality lye.
1 quart water, 1 cup of which should be reserved for dissolving borax.
3 tablespoons borax.
¼ cup household ammonia.
Heat the melted fat and cool. Dissolve borax in 1 cup water taken from the quart required by the recipe. Mix all ingredients together and stir gently until thoroughly blended. Stir slowly with a wood stick avoiding splattering. Some women cover the stirring hand with a paper bag to prevent possible burns. When blending has been completed, pour into a shallow pasteboard box. Cut into bars before completely hardened. The soap should not be used until after two weeks’ ripening.
Equivalents in Measuring
¼ teaspoonful =1 saltspoonful
3 teaspoonfuls =1 tablespoonful
½ fluid ounce =1 tablespoonful
16 tablespoonfuls =1 cupful
8 fluid ounces =1 cupful
1 liquid pint =2 cupfuls
Dry Liquid
2 pints = 1 quart 4 gills = 1 pint
8 quarts = 1 peck 2 pints = 1 quart
4 pecks = 1 bushel 4 quarts = 1 gallon
APPROXIMATE WEIGHTS OF COMMODITIES
Sugar—Granulated 1 cupful = ½ lb.
Sugar—Brown 1 cupful = 1/3 lb.
Sugar—Confectioners’ 1 cupful = 1/3 lb.
Lard 1 cupful = ½ lb.
Butter 1 cupful = ½ lb.
Cornstarch 1 cupful = 1/3 lb.
Flour 1 cupful = ¼ lb.
Rye Flour 1 cupful = ¼ lb.
Tapioca 1 cupful = 6 ½ lbs.
Oatmeal 1 cupful = 1/3 lb.
Rice 1 cupful = ½ lb.
Raisins (Cleaned) 1 cupful = 6 oz.
Currants (Stemmed) 1 cupful = 6 oz.
Cocoanut (dry) 1 cupful = ¼ lb.
Cocoa 1 cupful = ¼ lb.
Walnuts in shell 1 pound = ½ lb. shld.
Pecans in shell 1 pound = ½ lb. shld.
Walnuts, chopped 1 cupful = ¼ lb.
Pecans (shelled) 1 cupful = 1/3 lb.
Almonds (shelled) 1 cupful = ¼ lb.
Chopped Meat (packed) 1 cupful = ½ lb.
Chocolate 1 square = 1 oz.
Beans (dry) 1 cupful = ½ lb.
How to Cook Husbands
A good many husbands are entirely spoiled by mismanagement in cooking and so are not tender and good. Some women go about it as if their husbands were bladders and blow them up. Others keep them constantly in hot water. Others let them freeze by their carelessness and indifference. Some keep them in a stew by irritating ways and words. Others roast them. Some keep them in pickle all their lives.
It cannot be supposed that any husband will be tender and good managed in this way, but they are really delicious when properly treated.
In selecting your husband, you should not be guided by the silvery appearance, as in buying mackerel, nor by the golden tint, as if you wanted salmon. Be sure and select him yourself, as tastes differ. Do not go to market for him, as the best is always brought to the door. It is far better to have none, unless you will patiently learn how to cook him. A preserving kettle of the finest porcelain is the best, but if you have nothing but an earthenware pipkin it will do, with care. See that the linen in which you wrap him is nicely washed and mended, with the requisite number of buttons and strings nicely sewed on. Tie him in the kettle by a strong silken cord, called comfort; duty is apt to be weak. Husbands are apt to fly out of the kettle and be burned and crusty on the edge, since, like crabs and lobsters, you have to cook them while alive. Make a clear, steady fire out of love, neatness and cheerfulness. Set your husband as near this as seems to agree with him. If he sputters and fizzes, do not be anxious. Some husbands do this until they are quite done. Add a little sugar in the form of what confectioners call kisses, but no vinegar or pepper on any account. A little spice improves him, but it must be used with judgment. Do not stick any sharp instrument into him to see if he is becoming tender. Stir him gently; watch the while, lest he lie too flat and close to the kettle and so become useless. You cannot fail to know when he is done. If thus treated, you will find him very digestible, agreeing nicely with you and the children, and he will keep as long as you want, unless [end of volume; final pages missing]
