Bread Making and Bread Baking 2

2012-06-13 23:24:00 UTC

4fd919a92b263 70.51.253.186 Canada

Maying

Bread

AND

Baling

Bread

Selections

Embracing

General

Candy

and

'Pastry,

Preserving,

Cooking, Canning, Jelly Making

in

Making

JHCinnfe E. {Brothers

MINNEAPOLIS 1915

Pickling,

" ,"'

Copyrighted 1915

By

the

Author

JAN 18 1916

"CI.A420394

4 ace Prefi

"fP*HE

RECIPES

contained in this booklet, are nut infor the graduate of culinary art, or the one tlL tended Mho plies domestic science on a scientific principle. This littlebook in its simple is and unpretentious way dedicated to the Housewife is dealing with the perwho plexitie of preparing Its aim is to help

provisioned as,

the

with

cue

limited.

whose The

original, but

some

a

the meals.

the

larder is not always whose great variety of fancy groceries, as well training- for this duty is unfortunately

author

one

contributes

a

few

recipes that

in the main,

are

proved im-

old recipes written upon and simplified, is all that is claimed herein. It is hoped and believed, that this book will be of lighten the burden assistance, and of the one who

makes

the

home

"

the Faithful

anew,

Household

Cook.

".$_

*""

"" "^ "4?

""

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a^,

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"*"

*^*A*

Tribute

A

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is- always

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blessed

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you

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think

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shall

About The

the

am

surely queen

zeorthy

thousands. day.

in

quiet an

of

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of

it

unnoticed,

when

honor

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does

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if

partook; in

lives

duties

live?

you

household

the

saves

kindness

expire,

hat

my

zvorth

give;

would

ne'er

blessed

isn't

would

soon

about

cook.

ceaseless

would

The

I

her

food

Of

zeord

she

that

how

all

a

household

without

Tray,

and

book;

famous

praise

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lore,

hear

The

war,

iuz'cnter,

and

never

zee

for

sculptor,

his

author's

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and

cook.

to

goes

and

poet

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lauding

of

zvho

artist

once

household

a

man

look;

a

is, at

she

blessed

We

heroine

greatest east

never

I'll tell you

and

sublime;

earth's

They

time-

the

of

musicians,

and

ministers

But

praising

folk

great

poets

Heroine

the Worlds

to

a

simple

way.

author.

write

a

womankind

of household

Farm

"

cook.

M.

ALICE

(In

book

JONES. and

Home).

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U

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at

|

CWMMF.

LOUR

aiN AND

y 41

S.CKER

# mwmmm.

SECTIONAL

VIEW

OP

Courtesy

Washburn

SIMPLIFIED

FLOUR

Crosby MILL

Co.

BREAD

MAKING

AND

for weighing Receiving separator,

wheat

Scales,

(1) (2)

from

bins, for

mill

(A) Mill

BAKING

9

it is received.

as

separating

kinds

other

of .seeds

wheat.

Storage

(3)

for

BREAD

reserve

supply

in advance

of wheat

of

requirements.

for further

separator,

foreign

separating

from

seeds

wheat.

for

(5)

Scourer,

(6)

Cockle

(7)

Wheat

washer,

(8) (9)

Wheat

dryer,

dust removing cylinder, for removing

break

1st

(10)

2nd

(11)

wheat

bran,

from

to

for

rolls,

bran

enabling

and

interior.

further

bolting

through

sifting middlings from bran.

separate

wheal.

washing.

after

rupturing

separated

the

cleansing

loosening

the

middlings

bran.

(12;

2nd

(13)

3rd bread

break

for separating

scalper

rolls, for further

break

3rd

drying

seeds.

scalpel', for

break

from

14)

be

break

cloth

for

kernels.

wheat

all round

thoroughly

rolls, for

to

germ

1st

for

from

lor

scalper,

more

from

bran.

From

bran.

middlings

from

middlings

loosening

middlings

final separation

of

bran.

(3'5)

Bran

(16)

Bran

(17)

Grading

duster,

for

Inn,

(1

Dust

(19)

separating

silzes of

collector

low bran

packing

reel, for

various Si

dusting

for

and

bolting

by

middlings

bran.

sifting

through

cloth.

purifier, for

cleaning

by air and middlings sifting. Smooth for rolls, grinding purified to

purifying

and

very

middlings

tine

flour. for sifting

fiour from

(20)

Flour

(21)

2nd

(22)

middlings. Flour bolter, for separating

(23)

Flour

(24

Elevator,

i

from grade Hour for shipment.

bolter,

reduction

rolls,

grading. of second bin and packer,

for

for

further

Hour

grinding from

to

middlings. of

purified

purified middlings

flour for shipment.

packing

for raising products

purified

the

various

machines.

'W

I" H

I"

I

O

"

5?

BREAD

MAKING

AND

BREAD

11

BAKING

Bread Bread

the staff of life, by

as

place

article of food,

an

consent,

common

in all homes,

by

Genesis

In

Sarah,

into

18:6

and

fine meal, knead History tells art of bread

for reducing

stones

Loaves

age.

Perhaps

bread

4500

bread

say

-

away

until

dough. way

and

"11

it

it is commonly by is made

as

dough three

an

as

or

the

four

ounces

next

baking

will leaven

the

be

added

that

had

ovens,

found.

in great and

one.

as

the

was

day. whole

make

grinding

perfect

found.

the

of grain Chinese

grinding The

China.

from

what

is

leavening

taking

to

variety.

we

a

a

small

lump."

has a

read

of

is

portion

or

used. of dough

it and putting fresh it with mixing in this Bread made

baking

then

and were

concerned Fermented

in early times. called, is the leavening

from

many

earliest bread makers in the StoneSwitzerland

Judging

old

the

The

were

taste. usually has a sour long time bread For a making it may

who

built

stones

far

as

to-day

same

dough,

is

Romans

made

ago.

years

question

Leavened

Sour

hot

on

knew

inhabited

that

of

who

Avere

earliest record of from from it, comes

makers it the bread

sour

grain

are

measures

Egyptians, and

the

bread

the

cakes

well

baked

made

made

Greeks

teni.

hearth."

the

upon

mention Passover.

into the

three

quickly

cakes

ruins

Lakedwellers

the

were

and

ready

ancient

of the

bread

Chaldean

the

the

of

used hastened

"Abraham

read: "Make said, it, and bake ns

in the

Jews

of the

we

making,

bakeries, and in

bread

of the

all peoples

of the uncivilized world. "ivilized and much Bread dates back before the beginning" of history. in early Tlie scriptures frequently Bible times

bread, also unleavened

first

occupies

been

good

-

considered wholesome

an

art,

loaf

of

BREAD

12

bread

MAKING

is the

greatest of household plum]), loaves of bread,

browned,

is always

and

Some

admired.

be

to

that

claim the

BREAD

AND

of yeast

chemistry

in

successful

BAKING baking

A

arts.

always

attention domestic ar1

challenges on

authorities bread making,

one

flour, in fact, bread

and

nicely

of

know

must

in all

making

its scientific principles.

This

does

booklet

but

the

on

most

It is

now

the

on

chemistry

of

bread

making,

practical, successful home methods, bakes that one necessary, who stands under-

simple,

it is desirable, though

something

treat

not

not

flour

about

three

nearly

as

as

well

hundred

yeast.

years

was

yeast

since

first

it bread palatable was that the art of bread not atyears until recent tained making degree is largely made any of perfection, this. "d course, by the modern possible making method of milling and wheat

and

used,

our

while

flour.

All

wheat,

is standard

By

brands

grown

""l this

wheat

of

patent

and

the

process best

rich in gluten

and

is the

most

creamy

not

white

or

poor

flour.

parts

lor

Winter

wheat

is

in the

sown

States

in

grey a

from

flour, made bread making.

bread color,

soft wheat, western,

wheat

indicates

is grown

southern is called

It i"

It is of

Hour.

which

It is

Flour

Flour."

and

spring

spring.

Canada.

and

Wheat

perfect

U. S. principally the from Flour made winter

of the

states.

good

called "Hard

is generally

color,

a

made

is meant, wheat wheat in the Northwestern

spring

chiefly

ancestors

and "Soft

a a

in all eastern

Wheal

it conin breads, pastry, is used tains macaroni, and Hour, best The less gluten, but is rich in starch. perhaps is shipped to all in Minneapolis, is made in all the world, and

Flour*'

parts

brands Best.

and

of

America are

and

Occident,

many

Gold

foreign Medal,

The

countries.

Ceresota,

and

leading

Pillsibury's

MAKING

BREAD

AND

BAKING

BREAD

13

Bread-Making Dry

Yeast.

[nto

a

one

and

Have

water,

warm

half cakes

a

and

hike

of

eup

teaspoon

a

put

Let soak

oi' yeast.

of sugar

least

at

hour.

one

turn on potatoes, of finely mashed cups half pint of boiling water, a spoon and stir in a heaping- table1ft batter cool. Add eup of flour, stir well and of yeast,

two

prepared'

them

beat

cover

well,

let stand

and

until morning.

Sponge. To

three

warm

of

pints

water,

add

flour

enough

to

a

make

before which the night prepared stiff hatter, stir in the yeast Beat for five or batter. v ill now a thoroughly medium make to Cover, set in a warm out of draught place six minutes. vise, which half

one

two

to

will be

conditions

ordinary hours.

under

in

light

one

and

Kneading. A

bread

begin

hand, Hour,

and

mixer mixing

heaping

with

one

stir, add

is

tablespoon

steadily.

Remove

of

condition

dough

inclined to

cover,

be

then

stick no

by

salt. Stir

stiff to or

to

be

the

table

add

the

pan. or

sifter of flour Lard, more

spoon.

in

the

gradually to Remove bread

pan

knead

from

bottom sides ami in right When

more.

kneading

Cover a

one

flour

spongy,

better,

*""

gradually,

or

When

hands.

is done

flour

of dough

elastic, and

cloth,

and

in

minutes

flour left in the with

cup

use

Sift

all particles

will

half

finish kneading

hand.

for twenty

Knead

of pan.

should

done

now

one

of sugar,

cup

too becomes ;nitil dough board, floured kneading

which

used, but if tin' kneading heavy a sift in spoon,

be

may

and

will is done

not

lie

there

first with bread pan for the purpose. cloth

RHEA

14

Set

rise in

to

he

Putting

Grease

baking as

ware,

two

when

double

place, to

three

hot

out

of hours.

loaves

IN G

or

draughts.

cold

Temperature

the

use

bakers.

better

are

and about baked in a pan.

are

Brush

temperature,

even

well,

of dough,

in pan.

Under

pans

they

pounds1

place

rise in

warm

B AK

room

of

loaves.

the

about

and

BE K AD

72 to 80 degrees.

into

enamel

a

be light in two

It should

should

J ) MAKINGAND

top cover

For one

and Mould

lard

with

with

iron

sheet

or

single loaf, take

a

one

half pounds.

into shape

each butter

and

to

set

light cloth.

favorable

its size, in three

iron

or

conditions the bread will be up and fourths of an hour, sometimes less.

double

Baking. Put

bread

the

browned

in

a

top, which

over

hot

moderately

will take

Brush

lightly

while

hot

until

with

or

white

pans,

paper

place

on

dry.

slow

and

to be

the

over

cloth

to

butter.

If bread very

nicely

then reduce minutes, during the latter scorching

half; to prevent about one part of baking, place a sheet of brown bread. hour. Remove from Bake one cool.

bake

fifteen

heat

the

oven,

raises too long it will be porous and in rising it will be dry, or tough, soggy,

If it is inclined

sour.

Olive

oil

shortening, little less.

can

be

it is much

used

in

better ;

bread use

in place of lard or it h\ the same quantity

other or

a

MAKING

BREAD

AND

BREAD

15

BAKING

BREAD.

Compressed

Yeast.

Dissolve warm

water;

Miid add in turn

a

boiling

batter, to

place

3

mash

in half

yeast

4 medium

or

boiled

potatoes

bread

pan

this into

flour, put

water

sized

luke

of

cup

and

When

beat

up well. cooled in flour to make and stir enoitgh briskly few minutes in a set away and and

in yeast

turn

warm,

compressed

tablespoon

quart

medium

warm

or

rice

one

of

cakes

heaping-

luke

to

2

beat

rise.

Dough. When

light add briskly, one

stirring

stiff to stir with spongy

Let

bread in

nut

the

is made

hand,

proportion

half

sugar,

lard,

cup When

Hour.

more

too

is

until dough

kneading

finish in the

rise and

way.

usual

BREAD.

the

much

cup

salt and

finish by

spoon,

NUT

Nut

half

tablespoon

elastic.

and

Hour,

seme

same

as

of

ingredients,

warm

water

other

and

bread, the

differing

only

of

addition

meats.

Yeast. in

Place 1

teaspoon

a

of

of luke

cool add

yeast,

of flour and mix

IV. cakes dry yeast and 1 cup To potatoes, of mashed

1 hour.

soak

sugar,

1 tablespoon

add

when

cup

well

and

1 cup

of boiling water,

let set

over

stir and

in

night

a

warm

place.

Sponge. Add a

make add mil

to

1

the

sponge to

meats

V/n and

1 quart

yeast

batter, "-ups

knead

cover

sugar as

Va other

of luke

warm

and

set away

cup

lard

bread,

or

to

rise.

butter,

adding

flour

flour to

and

water

When

1 to as

light

iy2

needed.

cups

16

AND

MAKING

BREAD

GRAHAM

On

by

conveniently yeast

cake' and of bread

quart

loaves

be made bread can of graham bread an more extia using making sponge, J For more bread take graham moisture.

sponge,

teaspoon

9

and

quick

oven,

in

or

Hour

may

up brown

be

^ teaspoon

light again

baice

(15 minutes. graham.

of

BREAD.

corn

meal

1 cup graham

or

rye

milk

1 teaspoon

baking-powder

soda cla

1 teaspoon

salt

Steam

BROWN

^ to

STEAMED.

1 cup

2 cups

molasses

i/2teaspoon

4 hours

BREAD

V, cup sugar

a

soda

cup

seedless raisin, corn

"I teaspoon

milk 3 tablespoons

flour and

hot

baking-powder salt

shortening

i* with raisins dredged order named, in greased mold and steam shortening last, Turn

ingredients

Mix

hot

meal

flour

2 teaspoons

2

aboul

cup

1 CllP ft"Ur

CT_ips sour

2 cups

/2

raise.

when

instead

used

1 cup

cup molasses

1cup

10

BROWN

sugar

to

set

and

pans,

in greased heat reducing

sugar,

of flour salt and equal amounts long as the batter can be stirred

p-cr"

2

of brown

cup

light put

BOSTON

1/2

1

\', to

When

Wholewheat

;..,

BREAD.

flour, sift in as beat briskly spoon;

graham 'heavy

with

"m

few

a

1 heaping

shortening, and

day

baking

BAKING

BREAD

4 hours.

in

BRLAD

KIN

MA

(i

BROWN

]

brown

2

cup

2

eup molasses

1 eup

sour

2

sugar

Work

sour

and

graham

and

turn

cups

Hour

graham

2 teaspoons

milk

17

BAKED.

1 teaspoon

shortening

salt soda

1 effo-

beaten together, and molasses add in it. Stir in Hour, salt milk with soda dissolved Beat well in Hour. and lastly the raisins dredged

sugar,

and

BAKING

2 tablespoons

flour

1 cup

BREAD

BREAD,

raisins

2 cups

egg,

AND

shortening

in greased

let rise

and

pans

one

hour

before

baking.

BREAD.

RYE

Yeast. 1 cake

dry

1 teaspoon

Y-2cup

yeast

sugar

warm

water

Soak

half

hour

Japong-e. :; cups

water

warm

Rye

Hour

Cup

dissolved

to

batter

make yeast

Stir well and

let rise.

Dough. 2

nips

warm

cups

Hour

'" "

water

1 tablespoon

salt

lard

| eup ..

Rye

Hour

to

make

a

soft dough,

Let

thoroughly

by striking or pounding roughly into loaves, brush top with white Mould

dough rise.

knead

rise and

bake

in slow

oven.

with of egg

and hands. and

dle han-

Let water.

18

MAKING

BREAD

AND

PARKER

BREAD

HOUSE

BAKING

ROLLS.

Eponge. Dissolve Add

one

teaspoon

sugar

of milk, when biatter,

dry

cake

let stand

and

eool add cup and let rise.

cover

in

yeast

V2

half

yeast

Luke

cup

water.

Scald 3

hour.

an

flour to

and

warm

a

make

pint

medium

Dough. To

the

the

sponge an

of

size

becomes

down

egg

too

3 tablespoons

or or

melted

flour enough

gradually dough

stir in 2

to

stiff to

soft dough,

a

stir with

piece

1 teaspoon

softened.

make

sugar,

spoon.

buttei

salt

kneading Let

and when

rise, knead

let rise again.

and

Rolls. Flatten

out

the

dough

to

'

about

^

inch

in thickness.

Cut

butter and creas" lightly with melted toback gether. tlirough press edges with of knife, fold, and center Let rise; bake between. Put in baking pan with space in quick oven. 20 minutes about or

round

oval, brush

tops

2 cups

flour

V2 CLlP

shortening

BISCUITS.

POWDER

BAKING

2

baking-powder

teaspoons

$4 cup

milk

or

water.

Salt. Mix

milk knead. hoard.

Bake

dry

or

ingredients

water.

Use

and a

fork,

work spoon

in

the or

shortening,

the

hands

but

then

tie

do

not

a floured on quickly as possible place the soft dough biscuit "cutter. Roll lightly to 14 inch in thickness, use

As

15 to 20

minutes.

AND

MAKING

BREAD

BREAD

19

BAKING

MUFFINS. 2 cups

2 rounding

teaspoons

baking-powder

2 eggs

2 rounding

teaspoons

shortening

1 eup

1 rounding

teaspoon

flour

milk

Beat

well,

add

milk,

then

ingredients,

now

turn

in

the

eggs

dry

sifted

be

hot, stir until well that are pans muffin

should

which gem

irons

hot.

Fill pans

or

half full.

Bake

15

GRAHAM 1 L.

flour

1% xh

CUP

milk

2

cup

sugar

Sail

graham

as

with

1 teaspoon

teaspoons

teaspoons

rounding

MILK

soda

Shortening in

soda

he

used.

corn

a

little water.

Add

to

JOHNNY

1 eup

meal

1 cup

boiled

1 scant

,

pumpkin

boiling

and flour

scant

water

the

boiling

pumpkin.

Then

water

the

or

over sour

sour

make

milk,

buttermilk

or

hatter.

medium

milk

teaspoon

soda

teaspoon

salt

4 teaspoons

1 Pour

sour

1/2teaspoon

sugar

cup

shortening

CAKE.

1

nip

to

Stir in flour enough

flour

"'"

baking-powder

Salt

1 cup

;ii

hot.

Serve

GEMS.

Flour,

MINNEAPOLIS 2 enps

smoking

and

minutes.

milk

Dissolve may

20

shortening, into at once

muffins. SOUR

sour

greased

well

2 heaping

cup

1 pint

melted Turn

and

mixed

GEMS.

1V"

Proceed

the

the

2 eggs

Hour

eup

stir in

mixed.

to

sugar

cinnamon

baking-powder

2 eggs.

the

milk

corn

with

the the baking powder, sifted with into a buttered Beat briskly, turn

meal,

stir, add

sugar

soda

dissolved

in it,

beaten

eggs

tin, bake.

and

seasoning.

20

BRHAD

AND

MAKING

BAKING

BRKAD

PointersforPastry fancy

For

cakes

use

pastry,

and

had, the cake will be lighter, and housekeepers, however, Good flour, for bread, failure.

a

cake,

the

piecrust a

use

genera]

and

flour, if it

pastry

good

baking

be

ran

flakey.

more

of

grade

with

purposes,

bread never

are attention points essential in cake making, To be the working utensils should prepared preparation.

and

Two

be

The in the cake within reach. materials clean and used be Your not attention should should be of the best quality. Speed in stirring up a cake interrupted by any other work. to its

adds

fresh

I'se a

success.

butter, fresh eggs,

sweet

good

baking-powder,

of flavoring extracts. a butter cake genera] ride for mixing butter is as follows: brand

good The

with

and

or

any

cake

made

"

('ream

hotter,

the

sugar,

beating

beaten,

should

several

briskly

well

beaten,

then

the

fold

until

in

fruit, if any

the yolks spongy.

the

lightly

sifted

yolks

well and add baking-powder

well of eggs the flavoring and and

alternately,

beaten

whites

of

salt) when

egos,

and

of eggs Add

several

BUTTER.

WITHOUT

CAKES

very the

light.

Add

flavoring and

beaten of eggs whites has been the Hour, which

salt, and

The

the

add

is used.

used. The with

light, gradually

with liquid and

Hour

Add

FOR Beat

beat

be added, Hour (mixed

times.

beaten

until creamy.

now

Sift

extracts.

when

and

times.

to

a

mixed

froth with

sugar what

folded

slowly,

liquid may

ing beatbe

in alternately

baking-powder

arid

MAKING

BREAD

iND

BREAD

BAKJNG

21

Balingand Helps Have

a

Have

a

Have

a

moderate

pans

for

and

dusted

pans

for

hot

baking

for

oven

moderate

for baking

oven

cookies

and

baking

loaf,

for

oven

sponge

and

angel

layer

cakes.

pound,

cakes.

fruit

and

cakes. The

greased The

lie lined

should

batter

The

baking

medium

with

flour.

baking

large

two

with

should

be

baking

a

loaf,

three

or

loaf

sized

spread

pound,

thicknesses

of

cakes

paper.

greased

turned

when

evenly

fruit

and

be

should

cakes

into

ing bak-

tin.

To

test

in

splint, if il

To

Test

A to

;i

comes

the

Sift powder All

oven

flour and

pierce

the

(dean

the

and

center

cake

with is done.

broom

a

Oven.

heated

oven

will scorch

a

piece of white

paper

in five minutes.

light brown hot

dry

out

moderately

A

cake,

will scorch once

before

salt, and

measurements

it to

dark

brown

it is measured,

sift 2 are

a

or

3 times

level unless

in five minutes. then

add

baking-

more.

otherwise

mentioned.

22

BREAD

MAKING

AND

BREAD

BAKING

Standard Measuring Cup 1

eup

flour

1

cup

sugar

yA

equals

butter

solid

1

cuip

liquid

equals

1

cup

liquid

equals

1

cup

liquid

equals

1

cup

liquid

equals

1 cup

liquid

equals

4

2

saltspoons "

3

i/"" pound

equals

*1 cup

y, y2

equals ...

.

gills

-1 wineglasses 16 tablespoons 1 1

equals

teaspoon

tablespoon

equals

2 tablespoons

equals

1

2- tablespoons

equals

1

2 tablespoons

pound

2

3 tablespoons

iy2"

pound

yL" pint

equals

teaspoons

pound

il

equals

Level

measurements.

1

oz.

oz. oz. oz.

flour liquid butter sugar

BBEAD

MAKING

BREAD

AND

COFFEE

1 quart -

i

bread

CAKE.

flour

sponge,

\/2cup raisins 2

cup sugar

V2 cup

butter

Add

23

BAKING

eggs

Nutmeg

and

salt

flour to sponge, butter, raisins, ami stir in sugar, ingredients flour enough to make by a other and stiff dough kneading. Let light flatten out in baking tins, rise, when brush

some

top :

butter with melted h't rise and bake.

and

COFFEE

One

dry

quarl

yeast,

After

1

of

rising, add

cup

beaten few

sugar

eggs,

raisins

sprinkle rise and

and a

cup

teaspoon

if liked.

sugar, with bake.

or

a

make

eooled milk, or knead ; let rise, when

butter salt,

Flatten

cinnamon

sugar

sponge

and

flour and i/o

with

and

namon cin-

1 cake

of

CAKE.

sponge,

sealded

pint

'"

i

bread

sprinkle

a

creamed few

out

and

few

1

water.

pint

in

light work

together,

gratings in shallow a

of

and

2

or

3

a of nutmeg and baking tins and

bits of butter.

Let

24

AND

MAKING

BREAD

DEUTCHER

BREAD

KAFFEE

BAKI\";

KUOHEN.

Yeast.

dry

1 cake

1

yeast,

teaspoon

'

sugar,

hike

cup

L.

warm

water.

half hour.

Soak

Sponge. To

V/2

pints scalded

flour to make

a

medium

dissolved

milk, cooled, add battel". Let rise.

yeast

and

Dough.

Stir in

currants

sugar,

cups or

4

Have

with

beat

to

moderate

and oven.

1

teaspoon

2

about

cup

Hour

butter to

cups

with stiff batter.

creamed

make

salt, and

combined

'4

a

teaspoon

sins, rai-

\L/i 3

nutmeg.

minutes.

tins about

sugar

^

well, adding

eggs,

15

with

nutmeats;

and

beaten

Beat. 10

flour, mixed

some

2 inches

cinnamon.

deep Let

and

till half full, sprinkle

rise, and

bake

z/^to

1 hour

top in

MAKING

BRKAD

AND

25

BAKING

BREAD

Cufa CAKE.

FRUIT

lb. sugar 1 lb. butter

134

1

i

1 teaspoon

cinnamon

raisins

1 teaspoon

cloves

l/2cup

lb. chopped

dales

8 to

(

Cream

ggs

the sugar

the Hour

and

fruit, molasses or

the

molasses 10

eggs

juice of 3 oranges.

Salt :

baking-powdi

teaspoons

raisins

1 lb. currants 1

Aval nuts

1/2 lb. citron

1 lb. Hour 1 lb. seeded 1 lb. sultana

black

cup

and

through

run

and

deep

spices.

Add

The

chopper;

whites

of eggs,

aluminum

pan

grate

with

the

well

beaten

the

add bake

be sliced very

may

citron

juice.

orange

been

has

of

thin

Fold

in long,

4 hours

3 to

that

yolks

Stir in the

baking-powder.

the

with

sifted

food

a

beaten

well

butter.

and

in row nar-

buttered

and

floured. Bake

reduce

on

oven

heat,

moderate

one

hour

heat.

DARK

CAKE.

FRUIT

1 lb. sugar

1 cup

1 lb. Hour

1 ciip black

1 lb. butter

1 teaspoon

1 11). currants

New

2 teaspoons

"

V2 lb. citron

teaspoons

-

2 Ihs. raisins 10

after

.2

ground

1 teaspoon

eggs

Juice

2

or

3

lemons.

Orleans

molasses meats

walnut ground

cloves

cinnamon

baking-powder nutmegs

soda

26

BREAD

LIGHT

21/- cups ! cup

butter

1 lb. Sultana

2

raisins

2 cups

1/2lb. figs

2

Whites

lb. sugar

part

flavor.

fold

and

mixtures

Bake

as

a

in

2

cups

]

cup

powdered butter

1

cup

corn

2

cups

2J/2cups 1 cup

1 cup

eggs

when

the

well

CAKE

OR

flour

milk butter

(10)

vanilla. with

this

the

beaten

also the

sugar,

is done

combine

whites

SEAFOAM

2 cups

sugar

1 cup

the

of

CAKE

pastry

10

OR

baking-powder Almond

teaspoon

cream

V2,teaspoon 2

of

tartar

soda

teaspoons

Yolks

extract

CAKE.

SUNSHINE

I

flour

milk

1 teaspoon

11

vanilla eggs

butter

the

CAKE.

2 teaspoons

of six eggs

sugar

8 eggs.

lb. flour

of

starch

GOLD

baking-powder

loaf.

SILVER

Whites

the

of

Hour,

the

of

eoeoanut.

1 11). eggs

Almond

with

or

1

the yolks

walnuts

CAKE.

1 lb. butter

Cream

black

teaspoons

of (i

POUND

Hour

milk

cups

;/, lb. citron

1

BAKING

CAKE.

FRUIT

1 lb. sugar i.'2 lb.

BREAD

AND

.MAKING

two

eggs,

BREAD

MAKING

AND

SOUR 1 cup

D/2

Bake This 1

a

makes

teaspoon

soda

1 teaspoon

2

layer

teaspoon

o

V2

sugar

as

27

CAKE.

flour

cup

1 cup

CREAM

cream

sour

BAKING

BREAD

vanilla Halt.

esrsrs.

loaf cake.

or

by

nice spice cake

ground

cloves,

omitting-

yL"teaspoon

and

vanilla

y2

cinnamon.

adding teaspoon

nutmeg.

SPONGE :"

eggs

2

cups

sugar

1 teaspoon

Beat

whites

and

in the sugar

of hot

cup

pan.

of

yolks

When

water,

cups

2

teaspoons

teaspoon

gradually,

baking-powder.

2

creamy,

hot

eggs

beaten

then

together.

flour sifted with the flavoring add into buttered

turn

quickly,

mixing

water

separately,

the

then

well

baking-powder

salt.

salt and and

the

and

ed heat-

beat

until

bake. SPONGE

Bea1

flour

1 cup

vanilla

% Beat

CAKE.

the yolks

of four

three

add

CAKE Add

eggs.

tablespoons

water.

one

cup

Place

sugar,

in

a

cup

half tablespoons

one

and baking-powder

teaspoon of corn starch, one the two and till with flour, sift twice, combine mixtures, beat in lemon teaspoon one a juiceand well, stir of pinch of salt. one

Fold

in the

well

beaten

whites

of four

SPICE

CAKE.

cogs.

Bake

about

1

ninnies

1 rup ! -j

eup

1 cup '4

butter sour

teaspoon

1 cup

l/o teaspoon

sugar

sweet

2 teaspoons

milk soda milk baking-powder

1

nutmeg

1 teaspoon

cinnamon

L

cloves

teaspoon

j/4 cup

black

chopped 2 cups flour

walnut

meats

thirty

BftEAD

28

MAKING

BREAD

AM)

WEDDING

1 ll).or

2 cups

BAKING

CAKE.

1 teaspoon

sugar

1 lb. butter

nutmeg

1 teaspoon

1 lb. flour

i

cinnamon

teaspoon

mace

_,

1 seeded

2

raisins

1 lb. currants

1 lb. figs 1 o

'

2

or

lb. citron, lb. orange

Cream balance

black

1 cup

1 lb. bleached

Sultana

3 oranges

raisins

dates

1 lemon

candied lemon, or

8 to

butter

almonds

walnut

meats

(juice) (juiceand grated rind)

10

eggs

candied

with

of sugar,

part

Combine

of sugar.

blanched

cups

juice of

the two

lemon,

and

of eggs

yolks

mixtures,

juice,

orange

add

with

of part all the flour except in which mix the spices, and dredge a cup the small fruits that have been previously Stir and nut prepared. add the chopped rind

.mated

meats,

and

and

citron and orange peel cut fold in the well beaten whites in

baked

or

one

thicknesses

three

Like

two

of buttered

3 cups

1.

powder with Bake

be

should

better

WHITE

OR

LAYER

lined

with

baked

two

or

three

CAKE.

Whites 3

flour

Cream

well.

it is much

sugar

2 teaspoons

which

This

eggs.

well be may

paper.

butter

cup

of the

Mix

thin.

chipped

used.

No.

2 cups

or

pans,

oblong

fruit cake

any

before

weeks

"v.!

and

baking

sugar

with

powder

and

butter,

flour

the beaten

in buttered

cup

lemon

Vo

vanilla

teaspoon

milk

sift several

whites,

milk

Voteaspoon

add

and

and

j

of 8 eggs

and

floured

cake

tin.

extract

baking mix stir it in nately alter-

extracts,

times,

stirring always

extract

one

way,

and

beat

MAKING

BREAD

No.

2 cups

^ 1

AND

LAYER

2.

OR

WHITE

cup

butter

cup

milk

2U

"

butter

baking

with

banana

or

and

Add

Fold

in the

flavoring.

Bake

in

very

1his recipe

2

cups

::1:. cups

cup

4

cup 2/",

powder

then

slowly,

milk

stiffly beaten layers

whites

sifted eggs

of

Good

with

be made

from

loaf.

or

Hour

frail tilling

any

CAKE.

BIRTHDAY

A

baking-

teaspoons

salt

sugar.

powder.

the

idding

flour

5 eggs vanilla

Cream

CAKE.

3 cups

sugar

29

BAKING

BREAD

good

birthday

cake

for

may

children

:" "

heaping

sugar

1

flour

1 tablespoon

}/"teaspoon

milk butter

and

the

milk,

Add

sugar.

dry. ingredients, seive 3 with

ground

powder

mace

salt

3 eggs

butter

("ream

baking

teaspoon

4 times

or

stir well, then

yolks

well

beaten,

the

mix

and add to the creamed ture mixfold in the frothy of whites

3 eggs.

Bake

tin with

as

layer

buttered

if made

or

cake, paper,

then

turn

in loaf

cake,

in layer

line deep

of batter,

in

more

figs and nut meats before, tin should as full. Bake Frost in slow oven 40 minutes. about frostingdecorate with candies.

be

with then

chopped more

figs and

black

walnut

meats,

turn

cake

sprinkle batter, about

with

cream

2/i"

BREAD

30

AND

MAKING

CAKES

GINGER

1 cup

brown

1 cup

light New

1 cup

sour

1 teaspoon

sugar

Orleans molasses

i

soda

as

drop

JELLY

eggs

V2

cup

briskly. eurranl

1

some

of milk Bake

1 ;

2 1

cup

jelly and

sugar

1 eup

water

1

raisins

cinnamon

1 teaspoon

saleratus

eggs Salt

together

sugar,

shortening,

and Add

flour stirring until quite

eggs.

powder

ginger

1 teaspoon

:"

salt. Add

beaten

baking

BREAD.

molasses

shortening

Mix

teaspoons

2 teaspoons

[. cup cup

:",

roll.

Hour

''Up blown

milk flour cups

cup

and

GINGER

3 cups

2

the well beaten then sugar, slowly add Hour after being sifted with baking powder, then and flour alternately until all is stirred in. Beat in thin layers in large shallow tins. Spread wit!

butler

add

CAKE.

ROLL

butter

Cream

part

(or)

meats

nut

loaf cake.

or

calces

sugar

cup

2

a

salt

flour

Bake

eggs,

eup

.,

1 rllp raisins

2 cups

!L.

cinnamon

1 teaspoon

2 eggs

1

ginger

1 teaspoon

cream

1 teaspoon

BAKING

BREAD

the

Bake

water

slowty.

bot.

with

smooth,

molasses, sab

rat

us

ginger, cinnamon in it. dissolved

stir in raisins and

the

well

URKAD

MAKING

AND

brown

1 cup

New

1 cup

butter

1 teaspoon

sugar

Orleans

2

molasses

teaspoons

1 teaspoon

2 eggs

1

2

y""cup

31

BAKING

COOKIES

GINGER

1 cup

BREAD

soda

ginger cinnamon

teaspoon

salt

milk

Hour

to

make

a

soft

dough,

roll out

quickly

ami

bake

GINGER

Beat

butter, */" cup

1 cui)

COOKIES.

2 cups

molasses until well in 4 tablespoons of hot water.

sugar,

Dissolve 2 teaspoons soda mixed. Add Stir it into 1 cup sour mixture milk to above milk. 1 teaspoon of ground of ginger, a little salt, 2 teaspoons

to

a

stone

lemon

rind

grated

make

moderate kept in

H

cup

milk

1 teaspoon

water

soda and

bake

soda

salt

Flour

shortening

milk, lard and

or

COOKIES.

1 teaspoon

molasses

Dissolve

Cut

(doves

in flour

crock.

MOLASSES

1 cup

Stir

with

(ifwanted), mix. of a in floured tins a roll out thi'n. Bake stiff dough, These oven. nicely for a week cookies will keep

the

2 cups

a

oven.

moderate

and

in

in

a

little hot

water,

stir it into molasses.

seasoning, then stir in flour to make floured tin in quick oven. on

a

Add

stiff dough

in it

32

BREAD

MAKING

AND

SUGAR

1/4 cups

y2

cup

butter

1

cup

milk

2

eggs

to

14

butter

the

dough

then

the

add

ingredients,

the other a

make

1

1 cup

%

cup

vanilla

teaspoon

salt

sugar

and

well.

the

salt

shortening

soda

milk

1 teaspoon

cloves

2 teaspoons

flour

milk,

sugar

soda

with flour

beaten.

cinnamon

3 eggs 1 heaping

the

enough

CAKE.

] teaspoon

molasses

beaten

oven.

1 teaspoon

Heal

well

Sift in Hour

molasses

3 cups

well

teaspoon

in quick

Bake

to roll out.

("tlP sugar -/"2.

next

baking-powder

beating

MOLASSES

1 cup

teaspoon

Flour

Cream and

BAKING

COOKIES.

sugar

1

eggs

BREAD

with

Bake

and that

cup

raisins.

Then Stir in seasoning. dissolved in a little hot water,

shortening.

has

been

been last the eggs that have raisins, and in ordinary baking 30 to 40 minutes oblong

tin.

ROCKS.

1

cup

VA cup 1

sugar

1 1 '2 cups

butter

2

eggs,

]

teaspoon

ami

raisins

teaspoon

1 heaping

cloves

of nut meats dates. of raisins, chopped cup

flour salt

cinnamon chopped;

or

in place

MAKING

KREAD

AND

BREAD

powdered

1 eup

flour

Heat

2 eggs

sugar

Vanilla baking

1 teaspoon

33

CAKES.

SUGAR

1 cup

BAKING

the

Pinch

powder well

eggs

of salt

light. the sugar and beat very steadily. Add flavoring if desired.

and

add

Sift in the flour while heating Drop from a small spoon buttered on

bake

tin and

in moderat

oven.

CHEESE

Mix

CAKES.

for pie crust, 1 cup Hour, little salt and 2 heaping tablespoons a add a little water.

Roll nut and filling by mixing heaping

teaspoon

sprinkle

with the

moisten the

-t tablespoons

as

1 eup

dash

a

edges

any

grated

full

together.

edges

into

cut

in

grated

or

shape

size

and

yolk

center

of

each

peprika. Lay crust.

and

of

of Bake

cheese;

eheese

the

on

the

a

melted to

moisten,

Make

desired.

few upper

of 1 egg. of

piece

bits

of

crust

Lard,

Put

butter, pressing

until browned.

1 eup

1

sugar sour

flour

.Mix lit'the

and

sugar sour

egg

1 teaspoon

milk

and

milk

21/- to 3 cups

egg,

has

no

sail

add

a.

;

cream)

flour to make

a

soda

nutmeg

tablespoon

of melted

stir in the milk soft dough.

with

a

crust.

DOUGHNUTS.

1 cup

a

shortening

seasoning

BREAD

34

MAKING

BAKING

BRKAD

AND

DOUGHNUTS.

1 cup

2 tablespoons

sugar

1 cup

1 teaspoon

milk 3 cups flour 1

1/9 teaspoon

Cream

the

well

beaten

the

sugar

a

and

egg;

tlu- baking-powder

make

salt

2 teaspoons

egg

soft dough;

in thickness

melted

butter

in

butter

a

baking

powder

grated

nutmeg

mixing

howl,

stir in

then the milk ; mix and .salt, flour and stir in the Hour or enough

nutmeg,

and

roll out

in sheet

about

one-third

of

an

sift to

inch

and cut as desired. Have lard for frying at the right temperature; it should not he drop a small piece of bread in the frying fat, hot; smoking in % of a minute, the heat is aboul and if it browns right for frying doughnuts. "

MAKING

BREAD

AND

35

BAKING

BREAD

Cake Fillingsand Frostings CREAM

1 cup

Hour

2 eggs, pinch

milk

1/2 cup

cream

flour, and salt. Add the dry

cream.

minutes.

the

1 teaspoon

salt

sugar,

milk and boiler 10 adding

1 cup

sugar

1 tablespoon

Mix

FILLING.

Stir the

well

ingredients

from

Remove

vanilla

heat

and

beaten

and

cook

beat

a

few

eggs

into

in double minutes

vanilla. Beating

will make

LEMON

it light.

FILLING.

y$

cup

sugar

1 egg

yi

cup

water

1 teaspoon

1 tablespoon

butter

cornstarch

lemon. Put water, part of sugar, -Juice and grated rind of V2 lemon in boiler double heat to boiling juice and grated rind and point, stir in balance of sugar with corn starch, boil 10 mixed Add Beat a few minutes. egg, well beaten, and butter. minutes.

WHIPPED

Spread layers

CREAM

sweetened

of cake

and

and on

top.

AND

flavored adding

BANANA

FILLING.

cream whipped sliced bananas.

between

the

'

BRKAJ)

36

MAKING

AND

FIG

FILLING.

1 lb. figs IVo

1 cup

Chop and

figs fine and

cook

sugar

1 teaspoon

water

cups

until

of

in water

cook

the

j

BAKING

BRKA1)

Add

tender.

until

to spread,

consistency

right

vanilla sugar

stir in the

vanilla.

2 cups

^2

brown

light

FILLING.

sugar

1 tablespoon

ingredients

and

little is dropped

boil until it will form

in cold

Spread

water.

ORANGE

}i

a

of

1 orange

scant

cupful.

iy2 4

Bakers

squares

cups

powdered

tablespoons

Beat

chocolate

yolk,

V*

and Make

lemon,

in

a

FILLING.

1 teaspoon

sugar

1 egg 1

double

it.

Oook

until

This

can

be used

smooth

boiler

and

and

the

layers

with

add

add

thick.

for filling and

butter

teaspoon

milk,

vanilla.

Now

sugar.

the

Add

mixture vanilla

the

melt

and and

butter

let

to

cool.

frosting.

FILLING.

BANANA

Spread

filling.

chocolate

it into

to

combined

water

with

like lemon

milk stir

butter

1 teaspoon

cornstarch

CHOCOLATE

:^

warm.

I egg

1 tablespoon

Juice

soft ball when

a

FILLING.

sugar

cup

make

butter

milk

cup

Mix a

CARAMEL

'-ream

filling and

add

sliced

banana,

BREAD

MAKING

BREAD

1ND

BANANA-CREAM

Four

tablespoons

37

BAKING

FILLING.

cream;

.stir

in powdered

with a tablespoon of vanilla layers and on top of rake, with

to

a make filling Spread

sugar

soft paste,

added.

between

sliced bananas.

FROSTING.

CREAM

1 cup

granulated

Lemon

or

Mix

cream,

and

it becomes

Add

fake

creamy,

flavoring be

must

1 cup

Add

the

12 drops

water

sugar

to

white

water,

of egg,

beating

Turn

White

and

in add

slowly

the

flavoring.

almond

add

on

slowly flavoring.

the

a

soft light

1 egg

Flavor

water

sugar

teaspoon

ICING.

sugar

Dissolve

%

syrup

briskly;

BOILED

4 tablespoons

to

vanilla.

boil until it forms

Karo,

ami

in water.

dropped

when

beaten

turn

frosting is

when

V2 teaspoon

Karo

spoons

tablespoons

cup

warm

1 egg

White

sugar

2 table

.1

quite

and

stir until begins stir or beat until

FROSTING.

BOILED

ball

heat,

slow

on.

spread

o

over

place

boil, boil five minutes.

to

cream.

flavoring.

almond

sugar

5 tablespoons

sugar.

in water

light

Spread

and beaten on

the

boil until

white

of

the egg,

cold cake.

soft ball stage, beating briskly

BREAD

3S

BREAD

AND

MAKING

SHORTCAKE.

STRAWBERRY 2

flour

2

"4 cup

shortening

l teaspoon

}i

milk

cups

cup

Sift dry butter,

the

and

Divide large

ingredients,

dough

and

flat pan

layer

butter

as

for

top

which

powder in thickness. is to

which

dough

and

place

Serve

are

in

upper

of first.

carefully and strawberries. lower pairt.

as

with

butter.

warm.

VANILLA 2 quarts cup

x/2

teaspoon

1 pint

flour

4 to

sugar

Put

three

cream

6 eggs

] tablespoon

salt

cups

CREAM.

ICE

millk

K3

top

liberally

dot

added,

Place

prevent on

part

biscuits.

baking

other When done

straAvberries

be

should

in quick oven. crust raise upper and sweetened spread lower portion with crushed Replace it crust and spread upper Avith fruit same

Before

powder

salt

half inch

the

roll out

Bake

baking

teaspoon

shortening

one

roll out

and

sticking;

add Mix

milk.

BAKING

vanilla

,

a boiler and heat, make of milk in double thickening of the flour and one pint of milk, add salt and turn it into heated in double boiler, stir and 20 to 30 cook milk Beat Stir in sugar let cool. eggs separately, minutes. and

add

pints

to

yolks

pint of the beaten

vanilla and

cream

and

Avhites.

it into custard,

turn

Turn

all into gallon

then

the

freezer

and

freeze LEMON 2 quarts 3 cups

SHERBET. 4 eggs

milk

5 lemons

sugar

to the yolks and beat separately, add part of sugar it in milk more, turning stir in the and with rest of sugar freeze until it begins to freezer beaten AA'hites. Turn and

Beat

thicken.

eggs

.

Now

add

the

Lemon

juice and

finish freezing-.

BREAD

MAKING

AND

BREAD

BAKING"

39

Puddings ENGLISH

y-2 pound

1 pound

suet,

orange

and

PLUM

peel,

which

PUDDING.

equal parts with the suet

food chopper. 1 cup 1 cup currants, 1 cup Sultana raisins, washed, and

blanched

or

1

teaspoon

1 ::

brown

cup

1 cup

sugar,

%

[loured. 2 cups

teaspoon

y2

cinnamon,

citron, lemon S run through and

raisins chopped

seeded

chopped,

almonds

of candied be may

cup

dry

crumbed

Y2

nutmeg,

black

teaspoon

walnuts, bread,

cloves,

sugar.

pudding will have a finer flavor if the above ingredient? are mixed and kept in a cool place for several days before it is To finish add 1 cup flour, iy2 cups eggs. made. milk. 4 beaten The

After grated

rind

4

about first the iy% hours

added. hours, the

cover

1

must

bread

eup

sugar

2

cup

nn+

crumbs

'4

lb. citron

'4

lb. cherries

1 teaspoon

meats

I cup

milk

'-teaspoon

1 cup

brown

2 teaspoons

sugar

flour

1 cnp

eggs,

pressing

with

add

sugar,

down

in

of brown

measure

baking-powder

Steam

raised

during

constantly

eup,

milk

sugar) and and

four

cloves

salt baking-powder.

eggs.

and

the

seasoning. hours.

been

that has

suet

and

cinnamon

teaspoons

-\

4

Bea1

be

not

1 lb. raisins

2 1

the

PUDDING.

suet

2 cups

little of

a

with

of steaming. SUET

1 cup

lemons

be

may

Steam

2

juice of

well, the

mixing

bread

fruit.

Now

measured

crumbs, add

out with-

(generous flour

sifted

BREAD

40

MAKING

INDIAN

2

scalded

quarts

BREAD-

AND

PUDDING.

U"

milk

2 eggs :!

sugar

1 cup 1 L.

"'"

corn

meal

quarts

to boiling point,

With

teaspoons

pan

and

molasses

batter

cornmeal and bake

one

two

Serve

hour.

lemon

sauce

or

sugar, 2 einnaanon,

and

To Turn

CUP

this mixture add into a buttered

cold

milk, bake

1'

-

1

vgg

] teaspoon

meal

.

_.

'-

2

teaspoon

iy2 Juice

point,

cloves

stir in

salt

baking-powder

^

of the

to boiling

milk

ginger

teaspoon

1 teaspoon

molasses

Bring

cream.

PUDDING.

milk

suet

| cup

raisins.

MEAL

raisins

1 Cup

ginger

whipped

sugar

1A cup

the

stir until smooth. Then stir in ' cup

and

Hour

j"cup

'

Hour,

^

add

eggs,

bring

meal,

coin

cup

_.

with

corn

cup 1

beaten

well

Sultana

CORN

y2 cup

one

milk

longer.

to 2 hours

1 quart

cinnamon.

scalded

cup ]/\.

salt and

and

J/2 cup

1

cup

each

-teaspoon

Stir into two

the

,

cold milk

cup

molasses

cup raisins 2 teaspoons salt

Ginger

2

flour

cup

1 cup

cup

i

BAKING

lemon

rind.

grated

corn

and

Boil 10

meal.

to

15

stirring steadily, so as not to scorch, or boil 20 in double boiler. Let cool stir in seasonings, suet and minutes Hour last, iSlteam steadily other ingredients, and baking-powder minutes

"

!

on

hours

hours

range,

or

more.

Do

not

the

remove

cover

during

the

first .2

of cooking.

1^4

cups

molassesi and

brown

sugar

"% cup

sugar.

may

Serve

be

substituted with

lemon

for sauce.

the

'4

cup

MAKING

BREAD

AND

RHUBARB J

Vz

'

cup

j

cocoanut

1/2cup

butter

1 teaspoon

2 cups

rhubarb bread crumbs

4

1

eup

Cream

butter

beat light. two

cups

grated

stewed

2 to

one

of bread,

the

cocoanut

Fold

iu the

1 cup t"

crumbs

core

and

with buttered

bread

of

with ',

lemon

a

Serve

crumbs

chop

spices.

and a

tablespoons be

with

added

covered

pan

of water also.

Bake

of dry

a

pound 1 lb. each meats

21/i" cups melted Steam

bread.

chopped,

preserved

sugar

butter, as

a

in slow

grated

rmd

30 to

oven

40

PUDDING.

of seeded

or

candied

the

moisten,

sauce.

any

Wash

raisins and the

and black walnuts, with some V2 lb. citron chopped fine or

eggs

cinnamon

of time.

part

almonds

V2 enp

nutmeg

mix melted sized apples: Place ai layer of crumbs

to

nut

chopped Add

eggs.

layer

of mixed kernels.

of 4

whites

Water.

FRUIT Crumb

the

extract,

of apples with part of the sugar layer of crumbs, tben another apples, sugar and layer of crumbs Turn lemon top. on over juice

may

with

minutes

and

beaten

teaspoon

fine 5 medium

chop

dish, then

few

a

butter

melted

over, sprinkled finish with a

top

1

sugar

butter a

calve crumbs.

lemon

and

and

1/2lemon.

tablespoons

in

cracker

! j teaspoon bread

Peel,

or

eggs

BETTY.

apples

3 cups

of four

2) i hours. BROWN

.")

of 1 lemon.

yolks

;)"\(\

eup

rhubarb, lemon.

a

of

rind

Steam

in

Stir

rind

beaten

sugar,

lemon

eggs

Grated

and

41

BAKING

PUDDING.

sugar

cup

BREAD

plum

and a

Vi"lbSultana

major portion

pudding.

nuts

with

and

1 scant

ground.

of salt and

Serve

% lb. raisins. to be blanched

pistashio

cherries. juice of 3 lemons

teaspoon

Wash

currants.

and 4

or

lemon

stir.

5 weU sauce.

pine

cup

of

Mix

in

beaten

42

BREAD

MAKING

AND

CROWS

Two

Hour,

cups Mix

NEST.

teaspoon

one

BAKINC

BREAD

two

salt,

baking-

teaspoons

in a piece of butter size of Rub and seive twice. Have Stir in milk to make a stiff batter or walnut. soft dough. has baking half filled with sliced apples, over tin ready which been butter and a little grated sprinkled a cup of sugar, some

powder.

'

in

Pour nutmeg. in quick Bake

batter

the

Serve

oven.

and

Add

one

of hot one

water,

peeled,

and dish

quartered

little water

as

alternately

a

teaspoon

and

as

will

Ileal

one

quart

tapioca

minute

turn

1

with

stir in

and

prepared

iy2

to

when

sugar

into

turn

Serve

apples,

six

cups

done

tapioca.

cooked

quart

generous

stove

Have

them;

cook

TAPIOCA

from

from

a

with

cold

cream.

whipped

cup

salt to

vanilla. cooked

the

with

apples

saiice.

remove

clear;

teaspoon

a

and

over

evenly

TAPIOCA.

and

until

cook

sugar

cup

tapioca

cup

lemon

with

APPLE

spread

Beat

heat.

beaten

the

teaspoon

one

in

milk

and

three eggs

a

PUDDING.

a

double

teaspoon

eggs,

add

into the

vanilla.

boiler;

salt, cook one

tapioca

cooked

Serve

hot

and

sugar

cup

or

1

hot stir in when remove 10 minutes,

and

beat

stir well

witb

cold

more

;

ing add-

sweetened

cream.

RICE

Boil

one

cup

rice.

Beat

PUDDING.

three

eggs,

add

to

them

one

cup

One of milk, a little salt. half cup each coeoanut vanilla and and raisins, half teaspoon Stir in the boiled rice and bake little melted butter, if you wish.

sugar

and

beat well.

three-fourth

hour

Stir in

in moderate

one

cup

oven.

Serve

with

sauce

or

cream.

a

MAKING

BREAD

BREAD

AND

43

BAKING

FruitSalads SALAD.

FRUIT

4 apples, T/_"

or

candied black chopped

cup

3 bananas,

3 oranges,

cup

all cut

cherries,

be added, or not. Serve with a salad

dressing

APPLE

or

pieces

dates,

diced,

cocoanut

fiup chopped

'A:

may

cream.

whipped

and

1 cup

pineapple,

in small

V2

meats;

walnut

1 cup

SALAD.

Cut 2 cups dates. ripened bananas, in wash, pit and cut dates apples in small pieces, slice bananas, if desired. be added three pieces1. Any rwo or other fruit may one as follows: Whip Serve with whipped cream pint prepared Six

of

apples.

cream,

add

3

or

4 nicely

3 tablespoons

powdered

sugar

one-half

and

tea-

vanilla. Pomone-half

"uDOii

the balance over oi salad and mix: of cream dish on a spoonful to be used by placing cream each individual ped whipof salad as it is served, or if served in salad bowl spread over

cream

fruit.

TUTTI

I1-

pineapple

diced

marsh

mallows

prunes

cold pit and quarter quite rich, when if fresh, place in a bowl and with

( "ook

pineapple,

orange,

about

1 cup

prunes

2 dozen

the

sweetened

SALAD.

stewed

cups

1 cup

FRUITI

and an

sprinkle

hour.

Then

orange

4 diced quartered

with add

l-"

to

cup

1 pint

powdered

the prunes

apples cream.

whipped

sugar,

with

the

and

them.

Dice

the

diced

let stand

marshmallows

44

and may

BREAD

MAKING

AND

BREAD

BAKING

diced apples last. Sweeten to taste. A half cup of nut meats if liked, black walnuts apple best. Pineor be added are pecans be omitted or substitute some other fruit. Mix in part may

of whipped individually,

and

cream,

place

a

balance

spoonful

on

WHIPPED

One

powdered

pint

sweet

sugar

and

cream

y2

whipped teaspoon

over

spread each

top;

or,

if served

serving.

CREAM

stiff. vanilla.

Stir

in

1

tablespoon

BREAD

MAKIM;

BREAD

AND

BAKING

4,3

Pies CRUST

PIE

This

recipe will make cuip lard, three cups

One

teaspoon

one-half between

the hands

Bring

with

shortening,

a

Add

slightly.

of the dough Roll out on

water.

to

water

baking-powder thoroughly

mix

Add

until

two-third

out

fork. Place with thin, then fold very

the

center

in the

four

have

To

further

made to

center.

with

or

layers:

prepared.

can

work mealy,

way,

bring

one

moisten floured

as

needed.

soon

lightly do

of lard and briskly between

dough

the

press

not

teaspoor

-

and

the

crust.

and floured folding

bring

dough

board

and

mix

one

other

mid

fold the

other

way.

to

(

cup

the

this adds

roll foe

and been

salt,

toughen

to

long

and place be done very

To

as

two-third

add

evenly

the

dough

teaspoons

an

on

the flakiness

to

rubbing

and

briskly

"

CRUST.

and

napkin

chill: this

being

make

add a

of

water

sheet, then

Xow

folds

salt,

ingredients

one

a

will be

cuip cold

of the

pies.

teaspoons

side of bowl board that has

to

it looks

the tendency

or

by

into mixing bowl; with a fork, now

tlic hands

together

thoroughly

flour, 1 ' ^

sift 2 cups

and

dry

remainder

PIE

Mix

mix

three

fingers.

and

portion

cold

mix

for

crusts

flour, two

of unsifted baking-powder,

of

Add

sift twice.

lower

and

upper

of the crust, cover in the refrigerator conveniently

you

and

the or

while

the pi*' tins, take

to

meet

and

the crust

making

roll

over

end over

together

will

flakey.

paste

just

a

cool place the filling is

the cooled

paste

in

and

cut

and

roll.

AND

MAKING

BREAD

46

to pieces according Avoid mixing- scraps

and

utensils used The mixing possible.

as

cold flour

BREAD

chilled and

the

number the

with

desired,

of crusts fresh paste.

ingredien

All

in making

be as pie crust should should be cold, the lard and

bow]

ice cold, and

water

BAKING

hands

the

use

no

more

than

than

level

necessary.

PIE.

APPLE

Kill

a

full, for

a

and

heat

well,

or

a

sugar,

pic

bake

apples,

heaping

add

bits

01

PIE.

full of pitted sour cherries, IV2 CUPS into teaspoons of flour, sifted with the sugar barely

(Must

2 rounding

pie, butter

The

the

over

a

Cover with cloves for seasoning. whole in hot oven, for 30 to 40 minutes reducing

CHERRY

a.

of sugar*, add

12 to 15 minutes.

after

Fill

cup

sift

little more

a

apples

ten

or

eight

and

sliced

sized pie, take

of fiour, mix

crust

upper

with

medium

teaspoon

butter,

crust

pie

to

cover

with nipper reducing heat after

suit taste. Bake crust.

Moisten 30

edges 40

to

with

minutes

water,

in hot

and overt,

12 to 15 minutes.

PIE.

CHERRY

MOCK

a through colstewed ander, cranberries, and worked heaping 1 Sultana 1 boiled raisins, V/A cups sugar, cup of Mix teaspoon of butter. with sugar, and a lump of flour mixed

One

nil and

cup

bake

of

with

two

crusts.

RAISIN Two teaspoon

cups

PIE

of boiled seedless raisins,

of flour,

juice and

raisins in crust, spread rind, and bits of butter,

on

and

rind sugar,

add

of

one

add upper

:;

t

eup

lemon, lemon, crust.

with heaping Put and butter.

sugar

juice and

grated

AND

MAKING

BREAD

BREAD

of

for

beat

one,

two

Use

pies.

add

well;

one

the

cup

pinch of salt, add to this mixture been of flour, that have it is well heal

beaten,

yolks

two

mixed

sugar

and

stir in six tablespoons

cup

and

white

butter, melted spoons and four table-

sifted twice.

When

juice. Now of lemon have left and add them crusts

and

bake

in

a

oven.

quick

LEMON

Beat

then

y$

cups

of the four eggs that you into unbaked turn filling, and

the

of five eggs

of milk,

the whites

to

47

PIE.

LEMON

Filling

BAKING

PIE.

1 cup of sugar, of three eggs, stir in gradually small lump of butter, a pinch of salt, the juiceof 1 a little of the of grated rind; dissolve 1 tablespoon

yolks a

add

lemon

with

starch in a little cold water, add this to mixture and turn into in 1*4 cups of hot water i\ double-boiler; stir steadily and pour the Turn into a, baked 5 minutes. crust, and use and boil about of 3 eggs

whites

for frosting.

Bake

MINCE

Take

some

made

moisten

ii

pickle without

begins

PIE.

meat

onwn,

if fresh

and

a

few

bits of butter.

fill pie crust, upper add and seasoned well heated heat as soon Reduce as crust at once. put in hot oven 30 in bake brown, to minutes. all

When crust,

oven.

made, sufficient to fill a. pie tin, has been meat pie paste or crust, level full. If mince heat, in sauce time, put amount pan required, sweet any cider, jelly or liquid from nee"-tfsairy, use

mince

lined with

in moderate

4S

BREAD

MAKING

CREAM

2 cups

1 teaspoon

mill?

Butter

sugar

cup

Pinch Take

the

salt and

beat

yolks,

o

Beat

vanilla.

light,

Kill baked

for

to

whites

the whites

spread

and

crust

in hot

one

in double frost and bake as

of chocolate

pie, also

the filling as

grated or shredded as cream and brown

1 "

cup

for

cream

unbaked

ingredients

^

sprinkle

top

cup

with

of fresh cocoanut

pie.

PIE.

:] eggs

milk

1 teaspoon

sugar

eggs

boiler, add cream pie.

pie, adding

Frost,

cocoannt.

Pinch Beat

brown

smoothly,

PIE.

CUSTARD

cups

over

PIE.

COCOANUT

l" 2

whip

oven.

square

cream

Prepare

and

and

stirring constantly, add froth, add a tablespoon stiff

CHOCOLATE

Melt

butter

add milk, sugar, Moisten cornstarch

sugar.

of powdered

arefully

size of walnut

Boil 5 minutes,

three

the

cornstarch

of salt.

boiler.

in double

place

into the hot ingredients.

as

vanilla

1 tablespoon

::

"

BAKING

PIE.

3 eggs i

BREAD

AND

and

crust.

sugar,

add

vanilla

salt.

milk,

vanilla

and

salt.

Bake

in

an

BR"AD

MAKING

AND

BREAD

BAKING

49

50

BREAD

MAKING

AND

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AND

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51

52

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53

54

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55

bC

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57

58

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59

60

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61

t"2

BREAD

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AND

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BAR

IN*,

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63

64

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65

Mince Meats MTNCE 2

MEAT.

lbs. beef

1 teaspoon

cloves

1 lb. suet

] teaspoon

cinnamon

1 lb. citron

2 teaspoon

salt

1 It), raisins

'-teaspoon

pepper

1

lb. seeded

1

] peck

raisins

Hi. seedless

raisins

1 11). currants i

lb. brown

4

Hi. candied

lemon

;

lb. candied

orange

1

;

Boil

chopped orange,

Prepare may

food

the

Add can

a

good

to

brown

pickles

or

cooking; 1)-' it can

unless

siiet

is very

to

use

to

A

the apples, they should be chopped followed at once, and with the lemon

grating

outside

In lemon

added

set can

on

range,

be made

the weather to are

in

when

Deeded.

is cool.

wanted.

if it.

or

pear

jelly can

crabapple be used to it is

meat

add

granulated

to

two

hours,

and

used

as

needed;

Cold

mince

cook up

orange

and

to moisten

eider

peach,

ends

lemon

in mince is used vinegar juice. Mix all ingredients and

quantity as

a

case

sweeten,

long

sweet

and

odds

of

!'se sweet

spices. liquid from

good,

moisture

is much

and

The

had.

scorch. will keep as heated and sugar

also

while

pepper

the

Prepare

the

sugar

sugar

no1

chopper,

the mixture

advantage.

best not

eider

salt and

howl,

chopping

juice,and

be

lemons

The citron, better. which the food chopper. through peel should be run and lemon the currants well, and the latter and raisins by washing

added

orange

with

season

be chopped. Mix all together.

and

4

Sweet

the beef and

in

oranges

Sugar

sugar

it through

run

apples

6

one

Sometimes

meat more

can

do it

be

apples,

66

HliKAl)

AND

MAKING

BREAD

BAKING

MiscellaneousCooking BOILED

In many is

other

any

More

rice is the chief article of food.

countries,

than

used

RICE.

grain,

the

with

possible

rice

exception

of

wheat. in

southern

in the our

Rice does

not

turn

be washed the

milky

in cooking,

used

a

high

or

grade,

in several waters. Plenty rice is clean. it must

and

as

the

potato

grades of rice in Carolina head and

the kinds we grades, are cheaper had, il is used principally in soups.

should

not

rice,

used,

the be

also

head

Jap

markets.

can

be

There

north.

rice, with

rice is as commonly but few varieties are

states

be boiling hot

Wild

use.

When

the

rice

water

of water

should the rice is

when

in. To

have mess, a of idee, which will make medium Drop two boiling and salted. into quarts of water rice slowly boil steadily until grains water, which should be kept boiling, and takes 25 minutes. Do are not stir the rice soft, which usually but

one

try

that may

put

1h" on

cup

bottom

begin

of kettle to

rice is done

back

in kettle,

range

il need to

keep

fork,

to scrape

loose

any

kernels

stick.

A' hen

rice

with

not

it may or

be

hot.

be drained

if there

is not

drained.

Add

through a

great

cup

then colander, deal of water on a

of milk

and

set

hack

MAKING

BREAD

AND

season

and

roaster

dressing

the

with

that

by opening hasting it fast.

the

Lift

turkey

turn

off

from

some

4

hours

brown

make

and

if there

and

the

cook

in cold

;

-rusts

Lread.

Fry

dressing,

,\

brown

and

well

heated,

Mix

by

drying

washing, kettle if you ""f suet

When

browned The

roast

Cook meat remove

to

cut

have

is well

meat

quart

to on

set

the

of

flouring

fried

all sides: cul

with

on

boiling

out, a

water

until tender,

if

brown

before

from

urease.

season

chopper,

dry

of

pan

bread

taste,

with

range

in

salt, pepper, a

pan

and

it. the

Use

a

tire with

shoulder iron bottom or

rump

round,

round

four

about

ounces

in fine pieces.

suet on

of

fowl.

ROAST.

POT

set it

one,

of

and

fowl.

roast

and

age

size and

abundance

a

season

well,

stuff the

five pound

a

cloth

the giblets to the moistened 3 or 4 onions and add to the

and

BEEF

Prepare

an

while

up

add

in butter

sage.

and

to

a,

fowl

Close

ready.

and

witli

is

two

a

and

butter

some

with

celery hen

drain

water,

Stuff the

through

Soak

tender.

until

out.

DRESSING.

fowl

the

of

giblets

and

gravy.

TURKEY

Put

to

using

according

and

pan

hands

sage,

covering

or

in

and

be prepared

should

stitching

3 to

from

Roast

salt, pepper inside flesh both

Put

for roasting.

way

usual

with

into

seasoning

rub

in the

turkey

the

61

BAKING

TURKEY.

ROAST

Prepare

BREAD

down kettle

and

more

use

small to

in the

put

onion

and

meat

in two

roast

until

add

it to

and

cover.

water removing grease

is needed from

for brown

add

some.

kettle; gravy.

when

Allow

done

68

BREAD

AND

BROWN

I se

is

the

more

grease

than

Have

kettle

for brown

roast

pot

take

out

VEGETABLE

3

One

1

Cook

bone

soup

for cooking

cabbage,

turnips, add.

and

salt and

with

or

Hew

a

required

water

soda,

one

bring Scald

to

a

two

to the

crumbs

boil and

tomato

I.

oz.

Navy

of

and

milk

Wash

jar

Fill

beans,

a

and

add

jar with

cup

of cracker

BEANS.

teaspoon

Few

mustard

put

a

with

3 tablespoons

and

to flavor.

'4 teaspoon sieve. Add per. with butter, salt and pep-

BAKED

1

One

Season

is done.

serve.

be'ans

table

carrot;-, rutabagas, barley in separate

be added

may

time

SOUP.

season

skim,

salt pork.

1 teaspoon

leaves

vegetables

add

named,

through

MINNEAPOLIS

3 cups

skim,

TOMATO

tomatoes

quarts

cold

cabbag

chopped

l"oil pearled before soup minutes

Pew celery

a

cups

etc.

onions, 15 or 20

can

and

varies in order

pepper,

cups

to taste.

carrots chopped 2 chopped onions.

turnips hours

CREAM

Strain

Season

1 cup

rutabaga

chopped

cup

2

barley

3 to 6 tablespoons

three

add

heaping

two

add

is sufficient.

cup

SOUP.

5 Lbs. beeJ shank

to

hot.

browning,

stir while

%

to _"

frying

grease

with

It there

gravy.

'

some.

stir until well thickened.

and

cook

a

GRAVY.

needed,

of Hour,

tablespoons water,

from

grease

BAKING

BREAD

.MAKING

onion them

cold water;

dashes

salt

sugar

pepper

size of walnut.

with bake

in half

all ingredients

6 to 8 hours

or

gallon

all night.

BREAD

MAKING

AND

BAKED

3 cups 1

4

1 teaspoon

salt pork

2

or

]

teaspoon

beans

night, drain

ove]

with become

cover

mustard

Put

drain.

minute,

the

teaspoon

beans

Soak one

1

ground

or

the chicken

more

of gravy

nan,

that

inch

thick.

bake. the

an

of water,

done.

'Pake

hot

add

balance

gravy,

there

be

should

A

is cheaper,

but

the

be

used

perforated, two

or

pound

a

quart

kettle.

from

chicken

over

can

well

crust,

hot.

chicken

as

water

Leave

of tiour to thicken.

tilled, pour

well

upper

Serve

seasonings,

PIE.

tablespoon

a

When

thickened

Place

and

pork

Boi]

water.

cold

in from bones meal place and cool remove has been lined with rich biscuit crust about

When

of the

in plenty

when

stir in

and

jar with

r.

dry.

stew

gravy

with

5 to 8 hours,

Halve

sugar

salt, little pepp"

cover

and

CHICKEN

.

table mustard

3 tablespoons

in half gallon

water.

69

BEANS.

beans

Navy

l/2lb.

to

BAKING

BREAD

meat

for

on

the

meat

veal

of stewed

one-third two

or

cup

other

difference in taste

the

a

baking-

a

purposes.

pie and with

mixed

will hardly

be

noticed.

PRESSED

VEAL.

;$ lbs. to 5 lbs. veal

S'chives

1 lb. salt pork

Salt

Cook from

the

liquid,

small Warm

quanty

meat,

turn

the

meat

cool,

and

liquid

that a

pan

while bones

'remove

of schives

all in

season

in short meat

to

was

mold.

and

and

pepper.

done When take cooking. in small pieces, cut a cut

lengths,

and

mix

with

in and cooked Slice cold.

add

the

meat.

it to

the

BREAD

in

AND

MAKING

VEAL

BAKING

BREAD

LOAF.

2 Lbs. vea) 1 lb. beet'

J/2lb. bread

1 lb. salt pork

1 teaspoon

1 onion

Pepper.

Put

add

a

meal

hake

and

in

2!/2 hours

LOAF

sail

bread

the

to the

and

seasoning,

add

crumbs

meat

May

well, Form

dry.

be

the

in milk, mix

and

the loaf being

roaster.

a

WITH

and set in a warm Work the contents

Add

heaping

a

water,

and

served

hot

Turn

sauce

ten

about

the

of

minutes,

a

Hour, to

that

pan

lb. round

1

lb. fresh

%

Jh. dry

3 medium

stirring

Put

Moisten

parsley.

expensive,

one-half

from

and Pour

bottom.

the

Serve

bread

sieve. cup

cook sauce

hot.

meat

crumbs

will

sage

salt

Pepper

little water. and

teaspoon

1 teaspoon

onions

through

a

a

LOAF.

crumbed

onions to the meat. into a loaf and tin' mixture

in

in

removed

with

'-

chopped

Turn

hot

3 eggs

bread,

the

was

well

pork

meat

through

dissolved

from

steak

sized

a

taste.

meal

MEAT

2

to

remove

of tomatoes

can

of

loaf, garnish

meal

baked,

when

pepper

and

into

SAUCE.

place.

tablespoon salt

TOMATO

Loaf, and

meal

platter

not

crumbs

cold.

Prepare

over

and

eggs with the well beaten half cup milk to prevent one

MEAT

of

eggs

chopper Moisten

if desired.

onion

adding into loaf or

through

meal

chopped

and

'" "

serve

chopper, in

or

milk Add

and

mix

water

in the and

place

the well-beaten in a roaster.

Bake

two

a

do/en

hours. adults.

seasonings. with the add

eggs

Tins

and

is very

form

fine,

MAKING

BREAD BROWN

in roaster,

salt, pepper

or

over

pour

and

Cut

a

of

two

Season

with

lay

and over

hot

on

a

of

water;

pepper

water,

meal

to

them

into

hot

gravy,

The a

on

or

it

water.

platter,

to

on

pour

Veal

a

2%

cook

tahlespoons

while

serve

al

and

salt

little longer.

biscuits and

with

should

heaping

in plenty

cook

well

season

Split

philter

to

flour

Remove

hot and

dip

once.

DUMPLINGS.

AND

chicken

in

BISCUITS.

lei simmer

place

same

on

set

two

add

platter.

STEW

veal

and

of butter.

and

ing thicken-

a

make

once.

time,

is done

stew

in cold horn kettle

Mutton,

gravy

BISCUITS.

dissolved

POWDER

some

piece

dissolved

hoi

at

slew,

veal

cooking

When

roast

and

unless will not be needed in half, dip in I he hot gravy

chicken

BAKING

generous

and

3 hours.

Arrange Serve

good

after

on

20

butter

biscuit

Break

WITH

pare

for

roast

brown

make

flour

of

pepper,

salt and

platter.

STEW

butter

melted

POWDER

BAKING

tablespoons

of gravy.

plenty

pan.

15oil until tender;

small.

is loan.

chicken

from

WITH

heaping

well

in hot

place

the breast

pieces,

separate.

up

chicken

pour

chicken

serve

in two

Let sliced. onion little hoi water a

one

then

CHICKEN

FRICASSEED

in Hour,

and

Remove

tender.

until

hour,

half

or

minutes

CHICKEN.

the back

dip them

pieces, and

71

BAKING

BREAD

FRICASSEED

jointseparate,

" lit every

in two

AND

are

usually

used

with

dumplings.

be prepared is done. Make meal when should flour, sifted with 4 teaspoons cups with two soft dough of butter and a little sail in it: and a tablespoon powder

dumplings

very

baking with

milk

Remove

tablespoon

to part cut

a

make of

meal

the

dough from

dough

from will drop keltic if necessary. that

from

the

mixing

bowl

a

tablespoon.

Then and

a with into drop

BREAD

7:"

MAKING

BREAD

AND

BAKING

kettle, dip spoon

in liquid each

sticking, finish

quickly as possible and cover, dumplings be boiling when

as

Slew

should I,oil 20 minutes

should

time

which

once.

at are

in

put

Serve hot

uncovering.

without

dough

will prevent

on

and

platter

meat.

with

BAKED

fish after

Fresh

being

FISH.

cleaned,

should

be washed

thoroughly

in cold water slightly salted, and left in salted water until used. Place whole fish in baking season pan, with salt and pepper in Dot out. rubbing inside and seasoning well with the hands. few

with add

pieces of butter and hot

cup

hours

two

or

water,

one

and

hot

he

more

sliced onions,

generous

with

rolled

with

moisten and

flake any

then

cold

turn

milk,

over

butter in baking.

fish, place

in baking

butter

some

fop

a

cup

two .or

AND

1 pint

oysters

1

2

cups

broken

1

pint

corn

tablespoons

butter Salt

Boil

it

pour

venl

its sticking

baking

in

spaghetti

then

When

move Re-

dish, alternate

seasoning,

and of

white

sauce

OYSTERS.

!/" lb. spaghetti

"'i

frequently.

bake. SPAGHETTI

can

one

FISH.

fish, adding

and

crackers

hake

and

then

just before serving.

platter

and

hour,

an

basting

to size of fish,

SCALLOPED

Bone

half

moderately

two

or

longer, according

If fish is lean, to

hake

over

one

Add

usual

way,

two

cups

or

milk

pepper turn

of cold

into

colander

water,

which

to

drain

will pre-

together.

drained,

dish.

and

crackers

in Layers, ingredients place with other Bake to suit. milk, butter and season

in

BKEAD

AND

MAKING

SPANISH

BREAD

Ti

BAKING

SPAGHETTI.

1 package spaghetti V 2 H". beefsteak

V2 lb-"pork

steak

5 onions 1

tomatoes

can

the spaghetti in small pieces and drop into salted 3 quarts, to boiling water: be plenty of water, about there must prevent spaghetti from sticking together. Break

up

Turn into a colander 30 minutes. to drain, steady into baking drained, dish and can put when add of tomatoes. is round The best meat to use pork shoulder which steak, and

Boil

be

should

Mix,

through

run season

with

Prepare

medium

browned;

add

onions

pepper and half hour; in case dish

will

meat

salt

sized

salt

This

a

of baking 10

serve

into

drop into

baking

a

dish,

onion

small

dry add

a

pound

into boiling salted

and turn a cup or into baking dish, about

a

a

Bake

paprika.

AND

one-half

add a

one-fourth

paprika

to

covered

part

one-

TOMATOES.

can

tomatoes

little salt and paprika. in slow oven. One-half

chopped

more

of hot water

amount

small

little

people.

Hue.

MACARONI

Break

teaspoon

Add

of spaghetti into short one-half package Boil 20 minutes, boiling salted water.

the size of a walnut, Bake 30 minutes with

and

to spaghetti.

half

to 12

SPAGHETTI

Break

cut

meat

scant

fry until browned. fine, season fry until and

pepper

and

onions,

and

and

chopper.

may

AND

be

added

and

cup to

pieces,

drain, mix.

grated

and turn

butter

cheese,.

this dish.

CHEESE.

in small pieces, drop package of macaroni boil until soft, drain through a water, colandei it. drained When two over put of cold water milk

add pound

suit taste. of time

to

until

nearly

grated cheese, in slow Bake prevent

baking

covered. some

oven

dry.

Spread

on

salt, butter and 30 to 40 minutes,.

74

BREAD

MAKING

CREAMETTES

Prepare

package

AND

"'!cups

of white sauce, 30 to 45 minutes.

Bake

one

and

a

can

in pieces

break

the gravy take little more, a or in

a

as

macaroni, cooking dish, cover with 2 cheese

season.

and

SALMON.

by

of red salmon

hones

removing and lay

suitable for serving

on

a

skin; For platter. and

pint of milk, piece of butter the size of a walnut heaping one tablespoon of flour dissolved and

a

little water. Heat

butter,

add

milk,

until thickened, dashes of paprika,

thickening

Prepare

together butter

can

in

size of

on

pan

one

egg,

steadily, boil done. Turn

when

a

one

Butter layer

a

platter,

and

over

of flaked

repeat

with

dish

platter, add

a

few

to

oven

tablespoon

braid

warm;

of

flour and

boiling water (about l1/. cups) stiradd ring few minutes: be the gravy spongy should salmon,

pounds

one-half

baking

in

se1

rounding

put

and

salmon,

with

oilier layers

hot.

serve

SALMON.

bones and skin; or removing fresh salmon, when cold, flake.

by

of red salmon

can

ly slow-

cook

GRAVY.

SCALLOPED

Prepare

seasoning, on

salmon

BUTTER

salmon

an

and

hot.

serve

sauce

over

pour

and

SALMON

boil

same

grated

cup

CREAMED

Prepare

the

in baking

place

and

BAKINCJ

CHEESE.

of creamettes

15 minutes,

about or

a

BREAD

AND

of

in Layer of rolled

pieces of butter

until pan

crackers,

and

is full, add

salt and

milk

and

then

pepper;

lo thoroughly

moisten. It is well more

to

set

milk" if needed.

aside for Bake slowly

pan

a

one

few

minutes,

hour.

and

then

add

MAKING

BREAD

AND

SCALLOPED

.1

OYSTERS. l

lb. crackers Butter size of

pint oysters

"_"

i"" moisten

.Milk

75

BAKING

BREAD

Pepper

Crush

egg

;ui

salt

and

layer in crackers rolling with rolling pin; place ents baking dish, follow with layer of oysters and so on till all ingrediare used, add butter in small pieces, with seasoning, add ingredients. Bake to cover or milk moisten well until nicely by

browned. CORN.

SCALLOPED 1

can

Milk

to

'

lb. crackers Butter size of

corn

sweet

L"

moisten Salt

Roll

butter

crackers,

seasonings,

and

egg

pepper.

ami

ingredients

place

an

in layers with

moisten

in baking bake

milk,

add

pan,

till nicely

browned. CORN.

CREAMED

i

ot

a

and

piece

in stew

coin

of

dissolved

floor

taste

can

one

in of

pan.

little milk,

a

butter,

' "_.

to

add

one

a

pinch

1

cup

heaping

to

salt, pepper

of of

teaspoon

boil

milk,

a

few

minutes. CREAMED

Creamed

beans

peas,

PEAS.

asparagus

ami

may

he

prepared

like

corn.

'"learned

SUCCOTASH.

" and

;.k

cup lima

on.'

cool with

in water season

longer.

to

with

cold

cove)'.

butter,

Canned

beans

water

over

and

Cook'

about

pepper

and

lima

beans

mav

night.

skins, put on one-half hour, add

remove

be

to

boil again

one

boil slowly a few used instead of dry

salt and

drain,

Boil until tender,

can

corn,

minutes ones.

MAKING

AND

STEWED

TOMATOES.

BREAD

76

Take

one

place

in stew

and

V2

of sugar.

of tomatoes

can

pan

teaspoon

size of a walnut, and in pieces, cook broken

on

of salt,

some

pepper,

few

a

slowly

the

medium

skin.

When

vinegar

% 2

and

flour and

cook

sugar

and

Dissolve

to

thin

as

tablespoon

firm

tomatoes,

Scrape and

out

rub

some

minced

an

opening piece

saving center

through.

celery

butter and

cup

vinegar

hot

water,

possible, cut in small pieces, wash Cook water. until tender. it stir and of flour in a little water

xcry

of

Crumb

cut

the

stem

to

out

carefully, amount

of

of medium ends for be replaced

crumbs; with bread kind, season with of any

meat cooked Moisten with

tomato

shells, bake

the

strained

30 minutes.

ripe cover.

and place pulp in sieve dry bread desired, chop

tine, mix

butter.

butter.

and

TOMATOES.

in

tomatoes

salt, pepper

with

STUFFED

BAKED

neatly

salt, stir in the

of

as

boil in hot

a

Hour

CARROTS.

in with a half cup of milk, season Cook longer. slowly a few minutes

Cut

hot

serve

sliced beets.

over

carrots on

put

bruising

or

butter

tablespoon

CREAMED Peel

crackers,

sugar

teaspoons

pinch

and

Add

until clear. pour

stir and

or

minutes.

cup

1 tablespoon

Mix

bread

tin-

SAUCE.

hot water

cup

1 cup

of butter

without cutting sized beets whole, done warm, peel and slice and keep

VINEGAR

y2

teaspoon

sauce.

vinegar

with

ones,

BEETS.

BOILED Boil

of dry

cups

heaping

Lump

a

fresh

of

amount

to heat, add

2

about

same

or

put

and

BAKING

BREAD

tomato,

to this add

some

salt, pepper

mix

and

-"1!

ami

the

MAKING

BREAD

GREEN

STUFFED

i

tops

ut

from

green

in salted

peppers

bread

stuff with celery

and

salt and

pepper,

water

cold

and

toots:

water.

and

a

out

hours.

soak

drain

and

minced,

chopped with butter,

seasoned

RUTABAGA.

thai

rutabagas

insides and

Remove, meat

cooked

moistened with water, Bake 10 minutes.

MASHED

Select

scrape

few

a

77

BAKING

PEPPERS.

peppers,

for

erwmbs

onion

BREAD

AND

are

round,

smooth,

peel and cut in thin strips or slices, put Cook with until tender, drain, season serve. butter; well and mash piece of

free

and on

to

from

boil in hot

sail and

pepper

TURNIPS.

MASHED

turnips, wash without and cook medium sized smooth into dish and When peel, put I eeling. well done, drain and Serve hot. pepper and butter. with salt and mash, reason Select

6 sweel

potatoes

~2 tablespoons 1

2

lemon, Boil

POTATOES.

SWEET

BAKED

sugar

butter, salt six medium

potatoes,

sized sweel done, peel and

one

for each

person

in three pieces. slice lengthwise, Sprinkle baking dish. Place layer in buttered add with sugar, lump ;i small with cut in pieces, juice of half a lemon, of butter Bake until slightly browned. rind if liked, add pinch of salt. is sufficient; when

BANANAS.

BAKED

Six butter,

between

sliced ripe bananas, lemon. juice of one each, layer, turn

with sprinkle if liked. Bake

a

pinch a

of

2 tablespoons 1 cup of sugar. in baking dish with Place

melted

butter

sail, and

light brown.

part

and

lemon

of grated

juice over rind

of

melted sugar

top.

lemon

78

MAKING

BREAD

AND

CHILI

BREAD

CON

BAKING

CARNE.

i1/^lb. round steak Y2 cup suet fat

1 teaspoon

4

1 tablespoon

1

i tablespoon

onions tomatoes

can

2y2 1 quart

Grind

"

half cup

round

mix

fire one

pan.

water

beans

in meat in onechopper, and fry brown Strain one can of tomatoes, and put them

add

and

of vinegar

the

meat,

four

with

medium sized onions the seasoning, salt, paprika Stir and vinegar. Cook one-half to one hour on slow fire. Add the

fine, and

chopped

water

fat.

of suet

into stew

and

steak

cooked

paprika

cups

brown

salt

well.

or and brown hour longer.

kidney

beans

and

or

cook

on

simmer

slow

NOODLES.

Noodles are

to

are

to Italians, made

and

by

sold

usually are much This recipe

the

Germans

in much

dealers.

what same

Noodles

better than will make

the

a

way

spaghetti

and put

and

be

can

factory small

macaroni

in ages packhome and

up

at

made

made. mess,

using

part

water

is for

only, using the yolks give the noodles a nice color. Two 4 yolks of eggs or 2 yolks with 2 tablespoons or eggs flour slowly by water well with a teaspoon mixed of salt. Add economy

When dough is quite stiff remove with spoon. in more flour. The dough board and work to floured moulding should be rather dry or very stiff. Roll out very thin using no flour. Roll up the sheet of paste sifting and

like

a

mixing

jellyroll, and

cut very

NOODLES

Use

as

noodles as butter, pepper

many

grated cheese, Bake one-half hour.

thin.

Cook

15

or

20 minutes.

CHEESE.

AND

desired, and

about

add

salt and

a

few

milk

cracker enough

crumbs, to cover.

MAKING

BRKAD

AND

BREAD

DEVILED

Halve

through

boiled eggs

hard

the yolks

remove

and

Add

ricer or mash salad dressing to make

enough

70

EGGS.

finely.

a

BAKING

a

a

and

little butter

them

press

salt. Mix Refill the halved whites.

paste.

and

Serve cold.

Boil a

hard

as

EGGS

AND

many

eggs

flat side

platter

down,

CURRY

as

needed,

pour

can

qt. chopped

Y2 Y2

cabbage

place

sauce

eurry

chopped

1 qt. chopped 1 cup chopped

y2 cup

celery

on

and

celery

BEET

Butter

cabbage,

the

season

size of

an

y2

pepper

U"

teaspoon

salt

egg

2 tablespoons

vinegar

to moisten

moisten.

SLAW.

2

salt and

leaf.

pepper

sugar

teaspoon

to

fine

chopped

with

loll nee

salt

3 tablespoons

cabbage

Cream

beets

white

teaspoon

SLAW.

vinegar

(i boiled

teaspoon

Use salad dressing

CREAM

a

and

SLAW.

salmon

1 cup

on

them

them

around

SALMON

1

halve

hot.

serve

1

SAUCE.

cups

melted, pepper,

and

red cabbage pour

over

stir in

and 2 tablespoons

fine

chopped the

y2

beets

cup

of sugar.

and horseradish, of

Serve

POTATO

1

SALAD.

1

boiled potatoes Bermuda onion

dozen

1

small

Slice

potatoes

cold

pimento,

2

bunch

Small

cups

a

pepper

small

salad

tops

if wanted,

onion,

salt

and

dressing

fresh onion

or

of chives and

BAKING

BREAD,

AND

MAKING

BREAD

80

cut

chives in in bits, the cut onion small pieces and small pimento Add A few hard boiled eggs may be sliced and added if desired. in layers or mix. salad dressing and seasoning tops

ur

CA2BAGE

Shred two -"ut

tender

sweet,

quarts

add Add

tine.

one

pimento

1

glass horseradish

u

Chop

and

cabba'ge

Pepper beets

and

1

...

cups

dry

teaspoon

i

A

pepper

salt

pepper

pinch

lemon

juice or vinegar

all utensils

and

and

egg

possible. Mix in a bowl, add a few drops of gar vineDover favor a silver fork, others a

ingredients

yolks

some and stir until smooth, beater, either way the stirring must as oil drop by drop to the mixture

lemon

horseradish,

olive oil

ingredients

drops

salt

add

separately,

:;

mustard

2 tablespoons

Have

and

beets

DRESSING.

yolks of eggs '

boiled

mix.

salt and

x^2 teaspoon

of chives

amount

small

about

SALAD.

MAYONNAISE

2

a

to

possible, and

1 pint chopped

\-c(\cabbage

quart

and

as

dressing.

RED 1

fine

as

cabbage

small

salad

SALAD.

of lemon

juice as

juice to thin. required

be

as

cold

steady it becomes

as

and

thick

( Jontinue si irring and

until all is used.

constant

add

adding

; add a

few

oil and

MAKING

BREAD

i-

ream

1 tablespoon 2

tablespoons

sugar

2

tablespoons

butter

sugar,

stir steadily, add

then

seasoning, in vinegar. stir

and

"lis dressing

2

e

ps cubed

the

and

quarter

with

two

be used

can

on

:j

2

large

salad

SLICED

china an

the

hour

or

brine

ijream, i

dish,

a

sprinkle two.

thai

few

ablespoons

cups

lettuce,

head

dressing

meals

dressing

Serve on

on

halve

individual

plates

each.

grown

on

salt and

and

press

cucumbers,

out

put

in

a

well. Let stand all with the hands mix

in dish, add is possible, put hack about turn on dashes pepper, mix slightly, and

vinegar.

heads

small

(German Style).

-fourths 1 tablespoon drain

mil

mayonnaise

3 three

Now

salads.

SALAD.

CUCUMBERS

thin

very

broken

cup

desired.

as

ones

cool

when

of eggs;

vegetable

butter

olives

chopped

from

or

water.

SALAD.

!

Leaves

waste

in

cool, add

partly

whites

fruit

celery

tablespoons

Slice

vinegar

flour dissolved

Add

beaten

the well

LETTUCE

at

dry mustard

five minutes,

cook

12

1

teaspoon

boiler.

chicken

cubed

"_"

of 2 eggs

CHICKEN

3 cups

salt

tablespoons

in double

cream

teaspoon

"'!

Whites Heat

1 ]

flour

81

BAKING

DRESSING.

SALAD

CREAM

1 cup

BREAD

AND

l/ocup 1 to

""

BREAD

82

MAKING

BREAD

AND

SALAD

DRESSING.

6 eggs

:"

D/2 teaspoons 2

Bea1

mustard

sugar

eup

vinegar l,4eup butter 1V2 cups hot water "_"

salt

flour

1 tablespoon

tablespoons

'

mustard

teaspoons

BAKING

beat eggs very light, add vinegar and in water dry ingredients and add it. Mix

Set

dissolve

more,

and

add

them

in double

boiler, add about IV2 cups from Remove heat, hot water, until thickened. stir constantly This dressing will keep if kept in a coo] stir in butter and cool. cream. place; to thin stir in sweet i

heat

nd

well.

on

range

SALAD.

SALMON -"jboiled

1

potatoes !/" Bermuda

Small

of chives

amount

eold

boiled

with

flaked

salmon.

now

another

layer

with

a

generous

Do

top.

on

potatoes.

not

1 tablespoon

Mix

Place

layer

Spread

over

the vinegaf over

a

slow

fine. Salad in salad

dressing Dot

dish.

Slice

liberally dressing,

layer of salmon, a and of potatoes amount of dressing and finely cut chives

finishing

this

part

of

sprinkled

mix.

MUSTARD.

J eup 1 egg

sugar

and

Add

sugar.

vinegar Pinch

the egg and

salt

beat

briskly until smooth. slowly, beating fire, stir and cook about five minutes.

well, turn in Add salt, set

SAUCE.

CURRY

Mix a tablespoon large onions fine, fry soft in butter. powder, a pinch of ginger and of curry of flour, a teaspoon littlesalt, add to fried onions, mix and continue frying, adding

Cul

a

salmon

salad

mustard

mustard

red

onion

chopped

TABLE

'4 tablespoons

can

slowly and

two

a

cup

thickens.

of cold

water

or

meat

stock,

stirring

until it boils

MAKING

BREAD

SAUCE.

WHITE

Melt

a

floor, when

of butter

piece

well blended,

season

smooth,

the size of an egg, add tablespoon of turn in 1 V2 cups cold milk and cook until

with salt and

pepper

of sugar, one of Lemon extract,

Beat and

extract

and

after water

is added

serving.

lVo

cups

Mix pinch

Water It must

sugar

and

of salt, pour

boiler until clear.

one-halt

should not be allowed

add

egg

at the last

be added to

cook

any

SAUCE.

1

water

walnut,

together,

"2 teaspoons

sugar

sugar

and

a

!

LEMON

1 cup

butter

beat briskly.

just before

minute

one

lightly, braid

egg

butter size of cup hot water.

egg,

cup

teaspoon

cooking.

while

SAUCE.

LEMON

One

83

BAKING

BREAD

AND

lemon

cornstarch

(juice)

well together, add cornstarch boiling water. l1/; cups on

juiceof Cook

1 lemon,

in double

BREAD

84

MAKING

BREAD

AND

BAKING

Sandwiches VEAL

Chop on

or

buttered

grind cold bread with

following

The

SANDWICHES.

veal, mix with salad leaf of lettuce.

combinations

Chopped

olives and pickles dressing. Minced or with salad

ham

with

or

BLUE

LABEL

and

soften

Warm

Spread A

chopped

without

sandwiches of lettuce

bat'

pickles

Blue

a

spread

fillings for wiches. sanddressing. Minced

or

pimentoes.

SANDWICHES.

Label

butter

good

and

with salad ing, ground beef with salad dress-

CHEESE

with and

very

make

dressing

then

little minced

cheese

in

with

the

pimento

a

double

softened be may

boiler

chees" used if

desired.

AND

OLIVES

(hop

dressing

olives and

Hue

spread

PIMENTO

SANDWICHES.

if desired, add salad with a feAv nut meats buttered bread, with minced on ami pimento

leaf of leituce.

NUT

('hop a

make with

a

any

kind

SANDWICHES.

of nut meats and Butter the sandwich, paste. leaf of lettuce.

with salad dressing to layer of the filling a then

mix

MAKING

BREAD

AND

RAISIN

Chop dressing.

BAKING

BREAD

NUT

85

SANDWICHES.

equal parts of raisins and nuts and add salad about Spread the sandwiches, using leaf of lettuce if desired.

EGG

Grind

AND

WITH

PIMENTO

SANDWICHES.

hard boiled eggs, dressing to mash add salad lower spread slice with mixture and minced pimento. or

moisten, On the upper

slice spread

the plain

salad

dressing

with

a

leaf of

lettuce.

PEANUT

finely chopped

To spread

on

buttered

bread

SANDWICHES.

peanuts,

with

add

thick

leaf of lettuce.

salad

dressing

and

""

BREAD

MAKING

AND

BREAD

.

BAKI.\'(!

Candy DIVINITY. '_'

cups

sugar

1 teaspoon

2 drops

vanilla

to the half cup

of syrup into sugar

full, turn

corn

water

2

extraeialmond

Add

!/2cup i/4 cup ^\

syrup

hil "*s of eggs to make cup three-fourths heat pan, slowly, stirring

water

until

this with is entirely sugar

until ball.

into dropped spoonful -oh] water from range but do not disturb syrup. Remove

sauce

dissolved,

hoi]

without stirring form a soft will

steady

a

of two

eggs,

platter

or

which

should china dish.

open

Now

the

with

taking

added:

the

be strictly fresh, to

assistance sauce

pan

into the beaten whites, which Let syrup sauce chain from

flavoring

of

by

some

the handle,

pan

freely

if you

syrup

on

should

a

be

begin

be beaten

should

whites

stiff froth

a

the

one

Beat

pouring syrup briskly all the time

then scraping: without black walnuts are meats,

nut wish some best. Beat steadily, giving it your attention as the setting point it is beaten indication of when comes an very suddenly, enough is when the candy begins to pull heavily on the fork, then it should be turned in a short quickly on a buttered tin. It should harden

add

and

1 ime.

BUTTER "_'

'A/4

cups cup

SCOTCH.

Va

sugar

good

CUP

1 cup

molasses

butter water

1 tablespoon Put

all in kettle

ball

stage:

thin

sheet not

cool break

add

except

vanilla, turn more

in pieces.

than

vanilla vanilla, boil briskly in shallow

one-third of

an

buttered inch

until the hard pan.

make

in thickness, when

a

*

AND

MAKING

BREAD

BAKING

BREAD

87

PANOCHE.

light brown

2

cups

2

tablespoons

'

sugar

-

'

butter

Vanilla Pin

butter

sugar,

heating; cook

to

the

meats

add

nut turn

thicken

the

or

and

cup

nutmeats

flavor

in

sauce

pan,

from

ball stage, take flavoring, if any.

in buttered

out

cream

almond

cream

and soft

-

cup

and heat

stir while beat, and

it begins

When

to

tin.

FUDGE.

2 cups 1 cup

1 square

sugar cream

and

milk

( ream

Cook I.idler,

of tartar

cream of tartar and milk, add chocolate, to soft ball stage, cool on platter, then heal adding

sugar

cook

flavoring, cut

and

eold.

when

CREAMS.

CHOCOLATE

Fondant: sugar.

syrup

In

a

and

;;4

and

to boil.

With

damp

a

boiling

cup

cloth

granulated

cane

dissolved,

heat, stir until well

steady

begins

tartar,

cream

4 cups

put

granite sauce-pan.

teaspoon

i

brisk

over

may

'

chocolate butter

1 tablespoon

remove

water,

set

but not after all sugar

that

stick to inside of sauce-pan!

the boiling syrup as it grains easily. moving heat, turn into bowl, do Boil until the soft ball stage, take from burn to touch, stir steadily vera "id pf. let cool until it will not

Avoil

snaking

white;

until creamy

Creams: as

desired

turn

Soften and

coat

with

boiler: beat

very

gray.

dish to harden.

into buttered

fondant

Chocolate:

Melted

will turn

or

by

melted

heating

in

a

double-boiler, shape

chocolate.

into a double chocolate unsweetened to the scalding point or chocolate never

Put

slowly, Keep lukewarm

while

coating.

BREAD

8S

MAKING

BREAD

AND

CHOCOLATE

Uncooked water,

and

will mold to harden, melted

Fondant:

to

of whites oi eggs fondant that a make

enough desired; place on waxed shape paper from Coal with six to twelve hours.

or

ehocolate.

Fondant:

Uncooked

to

Roll

to

1 cup

date

of each not

good

some

and

or

hard.

very

melted

with

enough

fingers; place

on

waxed

ehocolate.

DATES.

dates.

whole the

Press

to

sticking

with

remove

cream

stiff paste, using vanilla almond into any form desired. Use shapes

STUFFED

Clean

sweet

or

a

prevent

Coat

harden.

to

Mix

make

suit.

sugar

powdered paper

lo

sugar

powdered flavoring

is

amounts

equal

sugar

will take

which

CREAMS.

Mix

add powdered into any form

BAKING

Make

an

in the

opening

side

Fill opening that with fondant in date together and roll in fine

pit.

opening

gar.

.-'ii

FUDGE.

MAPLE

2

cane

cups

2 cups

granulated

add turn

CUP

sugar,

or

sugas

butter

nut

half

milk

cocoanut chopped into buttered tins and mark

cup

cups

maple

sugar

(1

lb.)

and

1

cup

V4 cup

cream

Cook

cup

make

the

same

of black

walnut

meats,

off.

"""

'"'

\ cup

a

or

CANDY.

MAPLE

2

cocoa

syrup

or syrup and sugar into sauce-pan and maple stirring until dissolved, cook until the soft ball stage and from fire,add a teaspoon of butter and beat until creamy;

Put

remove

('"P maple

1 teaspoon

rich milk

Vs heat,

'12

sugar

as

maple

black walnut water

fudge.

meat.-,

BREAD

MAKING

MOLASSES

1

cup

Vi cup Boil until it will form

a

firm

89

BAKING

CANDY.

1 cup

sugar

cold water.

BREAD

AND

best molasses

butter mass

or

ball when

Cool and pull until light colored

and

dropped

creamy.

into

BREAD

90

MAKING

BAKING

BREAD

AND

Pickles and Catsup PICCALILLI. is

large green

'2 quarts

4

green

tomatoes

finely chopped

Chop

tomatoes

bag

muslin

1 quarl

cabbage

and

drain

and

i;iblespoon

sugar

mustard

seed

fine and

peppers over

vinegar

1 cup

peppers 1

finely cut celery

cups

-

V-^ cup salt, put in mix into stone jar mixed with

night; put

with sugar a seed, boil vinegar and celery, add mustard cabbage few minutes, Let cool, turn over the pickle. This pickle will keep better if pu1 in Mason jars and sealed. much SWEET For to

seven

pounds

PICKLE.

PEACH

of peaches

pitted and

peeled,

iy2

halved,

take

Boil the vinegar. sugar vinegar and minutes with 3 or 4 sticks of bag. Now cinnamon and 2 tablespoons of cloves, tied in a muslin hod slowly the peaches, add until they are clear or a fork will if necessary. Time for boiling should pierce them easily, skim

"\l/2

lake

-IV2pounds

of

and for about 10

least one-half

at

do

not

in

jars and

boil to pieces.

wanted

the

pour

sugar

hour,

though

Remove syrup

care

peaches

of

he

must

from

them,

over

taken then

syrup,

which

that

he

may

put

they them

strained

if

clear.

SWEET SWEET Pear

pickles

may

PEAR CRAB

he

PICKLES.

APPLE the

made

he steamed slowly .ipples should fruit iido put prepared syrup and

jars, turn reheated

pints

on

and

the pickles ami

syrup put

which back on

they

PICKLES. same

until

peach

skins

are

pickles. broken;

Crab then

boil slowly

can

be

the

pickles,

keep better.

as

drained

until tender, put in off in a few days am!

this adds

to

the

flavor of

MAKING

BREAD

VND

BREAD

BAKING

91

CATSUP.

1 "")

2 tablespoons

peel? tomatoes large onions

1 cup

sugar

("ut out

stem

do

peel;

but

not

tomatoes

and

10

boil

and bottles

celery seed

dark

and

the

peel

cook

Add

one-half.

ends

celery

cloves and

whole

1 tablespoon

V2 teaspoon

1 pint vinegar 1 tablespoon pepper

seed

sugar,

onions,

of firm, ripened

vinegar,

on

set

bag,

boil down balance

and

seasoning Take out

tomatoes,

to thin, add fire with slow

slice very

and

soft,

longer.

minutes

spots

closes

paprika

strain and tied in loose muslin

until

sail

1 tablespoon

bag

spice

about

of spices,

and

seal

in

jars.

or

CATSUP.

1 gallon 1 cup

8 tablespoons

tomatoes

strained

14 teaspoon

sugar

4 tablespoons

salt

2 tablespoons

white

Cook

slowly

10 medium 2 2

red pepper

1 pint vinegar

pepper until it thickens.

SWEET (i qts. green

mustard

Seal in bottles

or

jars.

PICKLES.

TOMATO

4 sticks cinnamon

sliced tomatoes

2

sized onions

teaspoons

cloves

red peppers

I tablespoon

mustard

cups

1 tablespoon

celery

sugar

seed

1 qt. vinegar Slice the tomatoes drain

with celery

and

press

out

sliced onions seed.

and mix in a cup of salt, let set over the brine, put into jars in alternate

and

Cook

vinegar

cloves (tied in muslin In a few the pickles. Repeat liquid

about

2 10

or

peppers;

sliced

bag), days

and

sugar

10

minutes,

minutes

each

at

with and

seed

and

cinnamon while hot

and

mustard stick turn

over

utes. off the liquid and boil 30 minintervals of a few days, boiling

drain

3 times

adding

night, layers.

time.

MAKING

BREAD

!i2

AND

RELISH.

TOMATO I )ne

and

seeded, over

tomatoes

peek

night

lour

in

too ripe, seeded. chop fine and add

not

onions,

muslin

Boil for

bag.

few

a

let cool.

sugar, vinegar with two pounds in two ounce gallon jar; add one fine, bunches of celery chopped

the cold the mixture ready to use in a few days.

DILL

Medium

cup

minutes

salt.

Drain

two

quarts

drained

Put

peppers

vegetables two

seed, and

mustard

Pour chopper. It will be cover.

sharp

vinegar,

2V2

gal- water leaves

grape place a layer

cucumbers, keg, put in layer

very

^

green

sized cucumbers

Dill and

jar

use

Three

PICKLES.

1 pint salt, 2 to

or

white

sweetened

over

Wash

BAKING

BREAD

leaves

of grape

head

of cucumbers

or

with dill, until

in bottom

of dill, of

two

is full. and container cucumbers Heat to boiling point, stir in salt and let cool; pour oyer water Weight these down until covered. with a china plate cucumbers turned upside down with weight on it. In about a week, drain off more

grape

brine, heat

leaves,

to boiling point, cool, and

turn

WATERMELON

back

on

pickles.

PICKLES.

firm watermelon the pink pulp from rinds, and remove the inside; cut in suitable pieces, sprinkle with salt, using a cup to Peel

two

gallons

of prepared

rind, put

in stone

jar

or

cover

crock,

night. Drain off the brine and cook until tender, drain well; then add a syrup made in the following 6 to 8 3 to to cups sugar cups proportions:

with cold water in fiesh water

and

set

over

-i

teaspoon and a heaping vinegar, with 3 sticks cinnamon cloves has 10 After tied in a muslin this syrup sack. cooked minutes,

combine In a day hot.

with or

Cover

rinds

two

and

turn

set

and

cook

off syrup, awav.

slowly reheat

10 and

minutes; pour

over

put

into

pickles

jars. while

MAKING

BREAD

BREAD

AND

93

BAKING

SAUCE.

CHILI

large ripe tomatoes

'1 tablespoons

sail

8 large onions 6 cups vinegar

2

mustard

4

1 teaspoon

_!4

cups

2

sized red

medium

tomatoes,

cut

celery

'

cut fine

celery

Chop

2

1 tablespoon

sugar

2 cups

fine.

1 teaspoon

peppers

onions Add

teaspoon

-

and

red peppers; sugar

vinegar,

and

seed

cinnamon pepper

paprika ground

cloves

into kettle with Cook slowly spices. put

3 hours.

or

CHOW

1 peck

CHOW.

tomatoes

green

4

5 g]

i

en

1 bunch

onions

6 medium

lb. cabbage

!

tablespoons

|

peppers

cup

-

celery

sized cucumbers

salt

hop

and vegetables, after seeding the peppers and tomatoes for few hours, in the a the salt, set aside mix cucumbers, peeling in Put into jars. Put 3 pints of drain over pul sack and night. 1

sugar,

into kettle and boil 1 tablespoon pepper,

tablespoons

turn

cider vinegar brown

2

Turn

off and

mustard reheat

seed,

the vinegar

2

few

a

minutes

with

2

or

3 cups

1 tablespoon onto or

celery seed boiling vegetables

3 times

at intervals

of

a

and hot.

few

days.

OIL

PICKLES.

Sprinkle in slices with peelings on. 100 small cucumbers with sail and let stand three hours; then slice three pints of small solve disa nutmeg, white onions in water, add a Lump of alum size of Drain in hot water; of ground the alum and add 3 ounces til

pep]

of

v

and ""

3

of celery seed. 3

ounces

oil, and

cover

with

cold

ounces

vinegar.

of mustard,

one

pint

BREAD

94

MAKING

SALT

BREAD

AND

CUCUMBER

BAKING

PICKLES.

Carefully pick cucumbers

3 to 4 inches in length, cutting the instead of breaking do not bruise, wash stem off the cucumbers, Make a brine that and set in a cool place for a day. will bear an boil and over potato, egg or skim, when co.ol pour cucumbers in a jar or Keep that have been closely packed keg. pickles down

weighted

freshen,

To i lie water

to

covered with brine. for soak in fresh water

and

two

three

or

the water

times,

teaspoon

a

freshening

while

will

CUCUMBER

Prepare a

using

the

smaller

leaves, fresh

size.

Place

picked, about

alternating leaves, then cover

3

to

cucumbers

until

jar

two.

or

changing

alum pickles firm

the

added

PICKLES.

for salt cucumber pickle-, only in the jar or keg a layer of wild grape as

inch

an

deep,

then

is filled; cover

all with 4 quarts of water. will be

day

of powdered

make

brine, made

or vinegar ;J or 4 weeks they keep very Ioul;-.

a

for

ready

use.

one

encumof bers,

layer

a

with

with Set in

layer

a

cup

of grape

salt,

%

cup

in cool place and These pickles do not a

SAUERKRAUT.

Everybody of

a

likes sauerkraut. in every gallons or more

few

nourishing. but if a keg ("]"

If 5 to 10 gallons

Remove in center,

leaves

outer remove

is made

without

cabbage

as

is

he should cellar; it is both

to be made,

barrel is to be used, select or in it and scald it out well.

vinegar

fine

are

There

far

as

from

the heart

and

a

use

cutter

the

center

cabbage

that

and

cut

has

each

shred

in that

had

jar.

cider in two

head

way.

and.

large

a

shred with kraut cutter. knife, cut a large sharp and

keg

or

healthy

select

one

jar

a

If kraut into the

cutting

as

as

possible. Drop the shredded

cut.

and

when

there

cabbage are three

into the jar or

four inches

or

keg

sprinkle

as

fast in

a

as

it

hand-

MAKING

BREAD

AND

BREAD

95

BAKING

ful of salt, and tamp it well, for this purpose use a stick three or four inches in diameter, Put in more with a square end. cabbage, it is two of salt and tamp ;i handful or tamped again, when enough the brine will begin to show. Repeat

A little sugar improves until job is complete. added the flavor. A pint to a pint and a half of salt is about the rule; in curing, but it will keep too much the kraut salt will delay longer, if there is not enough salt it will cure quickly but will not keep

as

long.

Always cover

keep

the kraul

it at all times. is properly

There

down, so thai the brine will weighted will be plenty of brine if the shredded Kraut

in about will be ready for use three weeks, unless too much salt is used or it is kept in too cold in cold weather If made it is best to se1 the kraut a in a place.

cabbage

moderately cool

place.

warm

tamped.

place for the first three

weeks:

then

place

in

a

96

BREAD

AND

MAKING

BREAD

BAKING

Canning Fruitsand Vegetables In canning

i'ruil and

vegetables, proper the rule, in both the material to be canned,

sterilization and

be

must

the jars

or

containers.

to heat to 212" or the boiling sterilization is meant poinl for water, and kept at that heat for a certain time, to kill infest the articles to be canned. bacteria or mold that may any

By

Fruits

are

generally

than

quicker

sterilized much

vegetables,

some

for a higher temperature boiling at a much need and of which \n canning do not use longer time. tin or chipped utenenamel sils In preparing and handling, in cooking the fruit or vegetables. use

Sweet

to

forks

silver spoons,

can,

nade

tomatoes

quite simple

the

the

most

in the following:

EXTRACTS

FROM

STATES

UNITED

knives.

difficult of all vegetables is least difficult. Canning corn sweet

is considered

corn

and

and

OF

DEPARTMENT

Canning

NO.

BULLETIN

521,

AGRICULTURE.

Recipes.

TOMATOES.

Grade Dip only

in

cold water,

and

covers,

add

one

size, and

remove

level

quality.

skins, pack

teaspoonful

Scald

whole. salt to

to

loosen

Fill with each

quart.

skins.

tomatoes

Place

hath, in hot water Sterilize 22 minutes in water-seal 5 -pounds of under outfit, 15 minutes 10 minutes in pressure Remove or jars, tighten cooker. test joints and invert to cool.

rubber and 18 minutes steam

for ripeness,

partially seal.

AND

MAKING

BREAD

9,

BAKING

BREAD

STRAWBERRIES.

fresh,

Cjiji

berries

sound

day

same

(twist

Hull

picked.

berries off hull),place in strainer, pour hot water to cleanse. over in jar without Pour hot syrup Pack berries to over crushing. Sterilize 12 minutes Place rubber and top, partially tighten. top. in hot water bath. 6 minutes 8 minutes of steam, under 5 pounds

in water-seal

(Syrup:

5 minutes in pressure cooker. boiled to medium to 1 qt. water (lts- sugar

outfit,

IV2

or

SWEET

in boiling

Blanch

size and

CORN

10

water

freshness;

(On

or

15 minutes,

rubber and top and in hot water bath, minutes

(Pleat up for table

SWEET

and

use

CORN

5 pounds

in steamer,

pint.

Proceed

as

partially iy2 hours

of steam,

jars,tighten

40

invert,

covers,

in hot

not

or

water.)

(Offthe Cob).

as ear cut from above, except "Same fill jars with boiling water, adding

to each

to ripeness,

according

Place

in water-seal outfit, 60 minutes under in Remove pressure cooker. minutes eool.

Cob).

the

Pack, alternating plunge in cold water. littleboiling water and 1 level teaspoon-

butts and tips, add just a ful of salt to each quart. 180 to 240 tighten. Process

and

thick.)

after

blanching.

1 level teaspoonful

Pack salt

above.

PEAS"

BEANS.

in cold water. in boiling water; 5 to 10 minutes plunge Pack salt. to each and 1 level teaspoonful and add boiling water Process pint, place rubber and top, then partially tighten top. 1 V2 hours in hot water bath, 1 hour in water-seal, 1 hour under

Blanch

5 pounds

of steam,

or

45

minutes

in pressure

cooker.

BREAD

98

Time

home

Table

in the

be followed

To

BREAD

For

canners.

BAKING

OF

DEPARTMENT

STATES

UNITED

AND

MAKING

for

AGRICULTURE.

Canning1.

able of the four different types of portfeet 4,000 or more above sea altitude of use

level, add about 25% time to this schedule. By following Bulletin No. 521. to Farmers'

is

This

a

supplement

the general

tions instruc-

will have the of bulletin recipes, and this time table, you for canning information necessary all kinds of fruit and vegetables.

Home

bath Products

at 212o Minutes

lie canned.

to

outfits

Pressure

Steam-

made

lint water

Water-seal outfits 214o

Minutes

pressure cooker 5 or

more

lbs.

cooker 10 lbs. or

more

Minutes .Minutes

20

15

10

6

Apricots

15

12

12

6

Asparagus

60

60

45

35

90

60

60

45

12

10

6

3

15

12

10

5

210

180

60

40

15

15

10

6

10

8

6

3

90

75

60

40

30

25

10

10

15

12

8

5

Sauerkraut

50

50

40

25

Strawberries

12

8

6

5

Tomatoes

22

18

15

10

Grape

15

15

10

5

30

25

15

10

60

60

45

35

250

240

180

40

15

15

10

5

Apples,

Peas,

or

whole

Beans,

sliced.

Okra

Blackberries Peaches

Cherries,

Corn

(without acids)

....

Grapes,

Pears,

Plums....

Huckleberries Beets,

Turnips,

etc

Pineapple

.

'.

Raspberries

....

Juice

Quince Pumpkin

Chicken, Rhubarb

and Beef

Squash.

...

TOMATOES.

CANNED firm,

Select the

through

hand

the

pieces smaller from the seeds

through

from

stirring

gradually

bowl,

a

and

skim

forcing

the

halves

into

the

cut

kettle;

preserving

seive and each 3 or

the bottom,

hand

in

put

into a

salt to

teaspoon

a

with

be

should and drop

peel, slice and in the palm of

one-half

place

the

closing

which

out.

seeds

by

press

Scald

tomatoes.

flat way,

the

center

and

large

ripe,

99

BAKING

BREAD

AND

MAKING

BREAD

drain

juice

the

to the fruit in the kettle,

add 4 pints

of fruit; heat slowly, boil slowly 5 to 8 minutes, seal.

STRAWBERRIES.

CANNED

or any other berry that is inclined to strawberries, be gritty, place berries in a basin and cover use well with water, from the water hands to remove to another them pan, and wash After strawberries are washed and drained, again if necessary.

To

hull

wash

if you

them

then choose; dredge or them

over

.sprinkle quarts of berries.

Let

one with few hours

a

stand

in

them

place

over

pan;

granite

two

to

sugar

of

cup or

a

in

night

a

cool

place.

Then

as

somewhat

you

on

on

a

range

rubber

merged. Boil

them

or

the

in, but

berries, add heat

and

wooden

without

put

from

juice drained set

jars with

fill fruit

wire rings,

clowly,

rack

and

berries, pressing do

two

cups

fillwith

water

5 to

longer, take out boil 5 to 10 minutes to fill jars, sometimes syrup enough

little syrup

a

make keeps

of sugar

and

be

in the

canned

cans

anything

by

the

same

until

begins

juice,

cup

jars are

to

and

seal.

When

This them

Take

not

method in their

jars

enough

of canning own

juice.

blackberries

cherries, and If bubbles should

method. or jars,after fruit cools, it should disappear serious, as they generally

sun-

in boiler, and There usually is

set back

more.

half

boil.

and

water.

the berries whole, and preserves Raspberries, currants, pitted sour

may

to each

sugar

the

boil 5 minutes. Set jars with fruit loosely in a boiler, with covers on

8 minutes after water boiler, fillthem with hot syrup,

from

Take

them.

crush

not

down

them

not

in

a

appear

be regarded day or two.

as

BREAD

100

MAKING

AND

CANNED Pit

%

CUP

cut

and

20

about

slowly

SOUR

CHERRIES.

in two,

in preserving kettle, add Cook of cherries, stir and heat slowly. Skim and seal in glass jars.

cherries

to each

"f sugar

cup

minutes.

put

CANNED

Wash cover

one

with

boiling

peck

As

point.

PLUMS. Put

of plums.

water;

cold

*4

add as

soon

BAKING

BREAD

into preserving

them

soda, heat -slowly to to burst from remove

teaspoon

begin

plums

kettle,

drain, when or be canned they may cool pit them and Make to three cups sugar; a drop syrup of 1 cup water whole. into this and heat slowly and skim. plums Add as more the fruit heats the amount sugar, of syrup increases but gets thinner. To can 3 use plums about cups of stove

to 4 cups

sugar

of fruit.

CANNED Make halve

2%

necessary.

put

syrup water

PEACHES.

to 1 hour.

the

hot

syrup

last

jar, a

little

Add

6 cups

sugar

boil 5 minutes. as

many

Peel, pears

tillinto hot

filled to the nip,

fork,

can

be

piece at a time, % full, strain and fill should not be enough a

quickly

made

with

hot

sugar.

CANNED

s\

a

sterilized jars,fill about the hot syrup, seal. If there

to fill the

vand

tender,

with

into hot

jar with

each

V2

from

Remove and

hour.

syrup

Simmer

slowly.

%

of 6 cups sugar and 3 cups water; peel, pit and to 3 dozen in drain peaches, rinse them cold water-, in the hot syrup, be skimmed which should when To bring out the flavor of peaches they should cook

a

drop

and

!/2 to

Simmer

seal.

amount

3

to

PEARS. cups

halve, as

core

will cook

jars as

quickly

required,

water

and

in

rinse

in the syrup, as

kettle,

the preserving as

quickly cook

possible, using strain in and fill with

slowly fork.

convenient

as

until When

boiling

hot

MAKING

BREAD

CANNED

Use

and

same

little

a

using They

the

sugar

and

be peeled or canned may halved, or left whole.

CANNED

In the

cups

fruit

prepared to

keep

remove

After

water.

the by

Miid seal.

as

fruit

stem

In

will cook

and

a

whole place

preparing leave stems

the

fruit is put

on,

skins

with

101

for

peaches, for the syrup.

and

be pitted

may

APPLES.

a

to 3 sugar of 6 cups drop in as much of the

syrup

5

minutes in the syrup,

cook When

very

so

slowly

as

through, possible. cooked in heated jars,filljars with hot syrup as

crab

apples

to

can

on, of blossoms, and wash. A few in dropped the syrup cloves improves flavor are the ; they cooking,

before

as

apricots

little less water

CRAB

boiling

as

canning

kettle make

preserving

BAKING

APRICOTS.

in

method

more

BREAD

AND

in the

jars.

the

remove

while should

the be

crab

remains

apples

taken

out

MAKING

BREAD

102

AND

BREAD

BAKING

Conserves PINEAPPLE

One

CONSERVE.

pint oi' pineapple,

canned bleached of

or

fresh, shredded or cut Sultana raisins, Larger

into

ones cup small pieces; one black walcut in two; one-half to three-fourths cup of chopped nut, butternut, or serve, conmeats pecan cup ; one-fourth of orange two one or cups sugar, pineand one-half cups, if canned apple is used; put all in sauce little a water, pan, add stir, heat for one hour or until syrup is slowly to boiling point, boil slowly

thick. CONSERVE.

RHUBARB Two

two sugar, stewed with cups rhubarb, sweetened Sultana black one cup cup raisins, one-half walnut chopped conserve, or juice. Boil orange meats, one-fourth cup cherry

slowly

cnps

one

hour

or

until thick.

CHERRY 2

cups

pitted

sour

CONSERVE.

cherries

21/2 cups sugar 1 cup Sultana raisins chopped black Y2 cup meats walnut chopped 1 orange (pulp and juice) GRAPE

To

two

cups

of

seeded

CONSERVE. Concord

grapes

add

a

little cold

Add two boil until skins are tender. and one-fourth Sultana cups cup sugar, one raisins, one-half cup black walnut hour Boil slowly one or conserve. meats, cup orange one-fourth water

and

until thick.

in small

teaspoon conserve

orange

cup

Boil slowly

meats.

been

have

peeled,

and

seeded

cut

to boiling

point, add two cups sugar, Sultana one raisins, one-third cup cinnamon, lemon or juice,one-half cup black walnut

heat

pieces;

one-half

that

tomatoes

cups

103

BAKING

CONSERVE.

TOMATO

Two

BREAD

AND

MAKING

BREAD

slowly

hour

one

until thick.

or

ORANGE

CONSERVE.

8 oranges "

! lemons

2 grapefruit clear rind fruit, slice off ends and peel carefully, cut peel in pieces % inch wide and % inch long, and lemon drain, and repeat to cook in cold water, cook 20 minutes,

Select orange on

put

the cooking. Prepare

three

and

skim

seeds

an

until

amount

equal

in

meats

walnut

Slice thin water

it

tissue

glasses

cut

far

as

as

it to

add or

a

make

now

rind;

lots,

two

the

way,

cooking

measure,

thick

very

up

the

possible, the

and

measure

fruit jars and

for

syrup.

peeled

above

u.

fruit and

and

cook

with

cover

may

be added

just before

the

cooking

finished, if desired.

ORANGE

20

similar

of sugar,

of sugar

Put

a

wax.

Black is

white

and

thickened.

sealing

combine

and

in

rinds

of rind take a cup in the cooked turn

removing with

grapefruit

drain

waters;

cup

each

the

to

each

minutes,

jellsor

6 oranges. pound

then

add

thickens.

MARMALADE.

3 lemons

of fruit, and an

Put

and

let set

grapefruit. over

night.

of sugar equal amount in glasses and seal.

and

Add

pint of

Cook cook

about until

to

one

apple

and

quince

of apples; kettle, in preserving peck

then

set

back

on

to

range cook

syrup, core

on

Remove

until of hot.

an

hour

Tallman

quince

from

quince

to

rich, deep,

red

return a

simmer.

slowly

quarter

and

tender,

to

cover

When

cook.

PRESERVES.

preserves,

peel,

core

BAKING

BREAD

APPLE

QUINCE

For

AND

MAKING

BREAD

104

and

use

cut

about

one

quinces

dozen

quince

in eighths,

put

as as possible, quickly with water fork them, a set will easily pierce Add to make a sugar enough rich is added. Peel, two or after sugar

sweet

syrup,

apples. put

kettle, mix color, put

apples

in

and

and carefully in fruit jars and

cook until let simmer seal

while

BREAD

MAKING

AND

BREAD

BAKING

105

Directions forJelly Maying CURRANT

Select currants

half ripened and freshly picked during if possible. from Pick stems, weather

that

are

warm and put into preserving

sunshine wash

and fruit from

a

wooden

sauce

juice and

mat

juice is

"While in

sugar

a

pan.

to the point

almost

it is needed.

than

Skim

more.

gently

by

Boil

until

quart

but

do

boil.

not

jellbag

a

of fruit. Heat Mash well, use drain;

to

through

linen

a

is used

If gas

cloth

a

set

place

in the

%

oven

of scorching,

better

is dissolved,

task

When

hot while

tests,

for the glasses

in

turning to

between

two

prevent

an

asbestos

granulated of cane to heat, let it heat slowly, have it ready at the moment amount

skim

carefully.

Begin

teaspoon

or minute When ready

in

put

and juice about 20 minutes, rather a little less Add the hot sugar, necessary. when stirring

sugar

a

let drain

and have

of the juice and putting it into a it will start to congeal cool ; if cooked enough almost it is if it does not set, test again and while still warm, taking

keep

to

pan.

heating,

and

to each

slowly.

sauce

under

little water

a

dripping.

strain

to boil; heat

pan

Add

cup

into

turn

and

until it stops

pressing

Measure

a

thoroughly,

masher

without

kettle.

half

say

scorching,

until heated

slowly

JELLY.

most

the

in.

if

a

slowly

very

be strained

it gives

jelly into

breaking,

jelly is poured

can

but

cases,

hot

it

boiling

the

a

again,

perfectly

glasses, they is placed teaspoon

testing

at

once

allowing

all the a

to

saucer

very

clear

time. cult diffi-

jelly.

need not be in the glass

106

BREAD

MAKING

CURRANT

For thirds

currant

as

with

jelly,use

one-third

currant

of sugar,

amount

two-

of sugar

and

JELLY.

three-fourths

and

and

currant

amount

STRAWBERRY

one-fourth

three-fourths

with

JELLY.

juice with three-fourths jelly. currant

CURRANT

Use

BAKING

RASPBERRY

raspberry

raspberry

proceed

BREAD

AND

and

strawberry as

proceed

with

juice, currant

jelly.

GOOSEBERRY

Prepare

add Set to

water

the

on

break

pan

and

sugar

heat

to

and

range,

as

proceed

green

(or a

as

light colored little of or

more)

is finished drop

and

with

in

4 to 8 drops

coloring

a

under fruit begins boil, when put

and

in

jellbag

to

JELLY.

jelly, selecting

crabapple

skin.

pan, the fruit.

jelly.

other

MINT

Proceed

mash

sauce

muslin

Skim with

not

into

in sauce measure, put and of equal amount carefully, heat au

juice through

boil steadily.

do

slowly,

from

remove

open

Strain

drain.

them put gooseberries; be seen rising in the pan

unripened until it can range

JELLY.

Boil

juice with three-fourths Just before

cane

sugar. granulated sprig or 5 or 6 leaves of mint

of vegetable is for looks only and

fruit

green can

to

each

be omitted.

pint

for mint of

that

is*

amount

cooking flavor,

jelly. The

BREAD

MAKING

BREAD

AND

CRABAPPLE

Pull grown, core

quarter,

does

that

cut

not

dark

out

usually takes drain. Proceed

fruit, boil 20

quite soft, which

jell bag

and

three-fourths

amount

parts

jelly. Make

as

as

minutes with

to

on

jelly,

boil in water

until fruit is to half hour, turn in slowly

other

jelly,using

about

of sugar.

PLUM

Equal

Set

best for

are

crabs

spots.

the

cover

quite

107

JELLY.

transcendent

unripened, and

BAKING

ot

CRABAPPLE

plum

erabapple

and

JELLY.

juice

erabapple

jelly;using

a,n

a

make

very

amount

equal

nice

of sugar.

i

CRANBERRY

Put

cranberries

them;

eook

equal

amount

into

on

until soft: of sugar,

jellymoulds

and

to

MOULDS.

cook

in

cold

as

barely

to

fine colander,

strain through and cook let cool.

water

a

marmalade

or

cover

add an jelly.Turn

and

BREAD

108

MAKING

BREAD

AND

BAKING

BalingPowder and Extracts BAKING

Mix

sift several

and

tartaric

ounces

acid

and

POWDER

times, 6

6

1.

NO.

bicarbonate

ounces

ounces

corn

starch;

use

of soda. the

4

usual

in baking.

amount

BAKING

One

teaspoon

two

and

sifted well

and

mixed

soda

POWDER

teaspoons

eaieh two

with

2.

NO.

cream

of

tartar,

flour, gives

cups

good

results.

EX.

VANILLA

Cut fine with

add and

a

one

heaping

V2 cup set in

ounce

of fresh

add be

ready

warm

line 4

for

beans,

dredge

thoroughly

of sugar, put in a pint fruit jar,and ]/" and strong alcohol; cover pint deodorized occasionally. place for 2 weeks, stir or shake

water

one-half

vanilla

tablespoon

VANILLA

Cut

1.

NO.

fresh

pint use.

vanilla

deodorized

EXTRACT

beans,

2.

NO.

put

into

alcohol ; set

ten

jar

or

days

bottle

and

and

it will

BREAD

MAKING

AND

VANILLA

This

be

EXTRACT

is generally

used

used for all purposes. Cut fine one oz. vanilla

beans

dredge turn

extract

in

ten

on

oz.

sugar,

Vanillin

in small

and

set

in

the

a

warm

six

for

juice of

oz.

one-half drams of fresh from

week.

the

Into

cup

and

days,

then

another

to

jar, stir,

this and

in

put

alcohol,

deodorized

lemon;

other

beans,

bottle

few

a

lemons,

strong '

oil of

or

can

1.

NO.

of two

half

jar

quart

and

Tonka

oz.

one

let stand

deodorized one

fountains,

water.

rinds

lemon,

and two in the preparation

for

the

cup

place

a

109

3.

soda

and

EXTRACT

pieces

half

jar with

fruit

at

alcohol,

LEMON

Cut

NO.

into

put

deodorized

oz.

dram

one

add

four

BAKING

BREAD

cover

a

pint and

pint

jar, put

strong

alcohol

mixture, extract

strain is ready

use.

EXTRACT

LEMON

into

NO.

2.

alcohol, pint fruit jar one-half pint deodorized four lemon, tablespoons ounce one water, stir, and add uil of this fill extract. jar; use the usual amount of enough alcohol to Put

a

ALMONDS.

BLANCHED

Pour

two

or

minute water

boiling

for

a

few

hot

and

water

the

minutes;

skins

over

can

drain

let stand a shelle almonds, into cold be peeled off; drop and dry.

in melted blanched dredge almonds salted almonds butter, put in pan, sprinkle with salt and brown slightly in oven. For

110

AND

MAKING

BREAD

BAKING

BREAD

GriddleCalcesand Fritters GRIDDLE

Sift together

baking-

teaspoons

heaping

salt, stir in milk or milk and water two beaten eggs; or a thin batter, stir in one melt a tablespoon and add it frying hot to the of shortening

make

rounding batter just before

baking.

GRIDDLE To spoon

flour, two

cups

teaspoon

one

and

powder to

two

CAKES.

each

make little corn

of buttermilk

cup

thin batter,

a

sour

milk add dissolved in water;

salt and

add

MILK.

SOUR or

(levelmeasurement)

soda

to

CAKES,

one

two

or

one

stir in flour A beaten eggs.

in flour makes the cakes much mixed Stir in a little hot shortening just before baking. Do not turn cakes more than once while baking. meal

water,

onedialf teaspoon

with

(or milk

cake

and

of

dry

water), buckwheat When

of soda, bake on

a

over

and

night

bake.

half

cake

hike

warm

of fresh milk, white flour to

pint

one

flour with yeast

cup

part

is well

to rise until morning.

soaked, add Stir in pinch

is necessary use milh;. salt and if thinning turn side is until under cakes not griddle, do

teaspoon

hot

sufficiently baked. If any batter is left flour and

in

yeast

Stir into

sugar.

batter. a medium make to batter, stir well, set away

better.

CAKES.

BUCKWHEAT Soak

tea

scant

milk and

as

the

in the

over

night morning

set it aside

before,

add

but pinch

no

until

evening,

stir in

yeast

is needed,

set

of soda,

teaspoon

salt

BREAD

MAKING

AND

BREAD

Croquettesand CORN

Y2

baking-

teaspoon

Drain

batter

the

the

corn,

dough that

and

in milk

shortening

to

and and

the

make

in hot

drop

Have

into fat; take

from

fat care

hot;

should

be

fat with

wire

cut

taken spoon,

as

from

FRITTERS.

and

fat.

APPLE

FRITTERS.

apples quite thin, stir into fritter batter and fat, drain and sprinkle with powdered serve sugar,

Slice

hot

eggs.

then

frying

let drain ; parboil one and minute, for corn fritters using half milk and half into batter and fry the oysters; stir oysters

oysters

hatter

liquid drained

the

full, stir it into Hour,

hot.

serve

the

half

make

through;

OYSTER

Drain

corn.

mixing and sifting the dry ingredients. turn liquid into cup, if there is not a half

with tablespoon fritters are cooked

drain

can

after

corn,

of it. turn

cup

shortening

2 eggs

salt

a

milk

1 tablespoon

powder !/2

Make

Waffles

J cup

1 teaspoon

HI

FRITTERS.

flour

1 cup

BAKING

fry hot.

in

112

BREAD

MAKING

AND

BANANA

1 cup

3 bananas baking- powder

2 tablespoons teaspoon

Mix

1/3

juice, and

ingredients

the

and

sprinkle

flour

and

then

stir in

the one

sot and finely minced

well

A

little finely chopped if liked. in

well or

beaten

cracker Fry

of

fork,

forms a

with

about

They

are

beaten

serve

hot.

salt

on

crumbs

the

range,

chicken

and

when

cooked let seasonings,

egg.

celery

or

juice may

onion

be

added

dip into egg, size of a thumb; added to it, and then roll in bread

the

little milk

crumbs. in hot

drain

fat like doughnuts, and

serve

VEAL

Veal

sugar;

powdered

bread

butter

Shape

bananas

the

2 eggs

milk

and

rice

pepper

Hour

stir in milk, cool

with

x/'-i teaspoon

chicken 1 tablespoon butter

Mix

juice

CROQUETTES.

lb. cold

VL'cap

or

sift: mash

and

CHICKEN

2 teaspoons

lemon

with the milk, mix with the flour; stir in lemon lightly beaten drop Use tablespoon eggs. and

into hot fat: drain

Yx

milk

2 eggs

salt

dry

cup

2 teaspoons

sugar

alternating

and

BAKING

FRITTERS.

flour

1 teaspoon

*4

BREAD

Or

any

prepared

using

a

wire

instead

hot.

CROQUETTES.

be made may of cold meat like chicken croquettes.

kind

spoon

into croquettes.

MAKING

BKEAD

AND

BAKING

BREAD

113

WAFFLES.

2 cups

flour

baking-

1 teaspoon V2

teaspoon

Mix

of the

Waffle The

for

2 tablespoons

sift dry

then

the

ingredients,

melted

griddle

be

hot

stir in the milk and

shortening,

hot

and

for waffles

should

be

and

should

be

cakes,

added.

Serve

shortening.

fold

with in

the

the

en beat-

beaten

eggs.

irons should

batter

milk

cups

3 eggs

powder

salt

and

yolks,

whites

lvj

with

syrup.

well a

greaased.

little thinner

well

beaten

than

when

usually

milk

is

BREAD

1.14

MAKING

AND

BREAD

CULINARY

Bouilon Braise

A

"

clear soup;

To

"

dredge

TERMS

Always

Not

Understood. from

usually, made

meat

for the final roasting or hake. Meat then and

BAKING

beef tea.

a

flour, and brown, preparitory To stew meat with vegetables,

with

stewing. covered

beef;

a

with

baked

and

mixture

or

roasted. Canning and

Fruits, vegetables and meats or while hot in tin cans glass

"

sealed

Conserves amount are

combination to

sugar,

of

meats

A

"

the

of

fruits

consistency

sterilized by

cooking,

jars. equal

an

with

cooked

jelly,sometimes

of

nut

added.

Consumme

A

"

clear

rich

bouillon,

or

broth

meat

boiled

down.

Croquettes eggs

bread

and

.

in hot

butter

Fondant sugar

and

body

for serving,

Marmalade rinds, cooked

cut

fat.

in desired

shapes

and

fried

by

foundation

of

prescribed

rules.

chopped

meat,

or

candies ;

cream

most

different kinds

of meat

;

for stuffing.

used

Fricassee

Finely

"

or

boiled

water

bread

with

fat.

other

The

"

Forcemeat usually

or

fried in deep

and

of

.Croutons

into balls, coated

etc. shaped

meat

crumbs

Pieces

"

.

Minced

"

Chicken,

"

and "

stewed

A

with

fowl, small : it is served

combination an

equal

rabbit

with

of fruits; amount

or

veal,

cut

suitable

gravy.

usually

of sugar,

the

pulp

until it

and

jellies.

BREAD

Meringue and

Preserves Pot

whites

used

for frosting

A

"

stew

BREAD

of eggs,

Efcuit cooked

"

Pourri

includes

AND

The

"

flavored,

MAKING

beaten

to

an

different

kinds

of

sweetened

etc.

of sugar.

amount

equal

115

troth,

a

pies, puddings,

with

of

BAKING

meat:

sometimes

vegetables.

Puree

A

"

thickened

soup,

; usually

vegetables Ragout

A

"

beans

highly

the

with

or

strained

pulp

meat,

similar

of cooked

peas. stew

seasoned

of

to

a

pot

pourri.

Saute

Fish

"

Souffle beaten

A

"

Tutti

"

light, Huffy

An

Frutti as

fried

meat

light, seasoned

Tartare

chopped

or

and

uncooked "

A

for salad.

little fat.

in very

omelet,

usually sauce,

combination

of eggs, of the whites fried. baked or sweetened;

made

very

of

sharp,

different

used kinds

on

meats.

of

fruit;

BREAD

116

AND

MAKING

THE

Thanksgiving

THANKSGIVING

FIRST

day,

BAKING

BREAD

Christmas

day

Year's

New

and

holidays

are

for Divine

is

and festivities, the former worship, thanksgiving American holiday of New England origin, and dates from following the landing year at Plymouth of the Pilgrims

an

the

to this heing the first as writers disagree Thanksgiving day, holding that as there is no to show record held, and as the festivities exthat any tended religious services were over a period three to six days in the open, it of from

in 1620.

Rock

can

be

only

Some

as

regarded

and depended,

which so much by death, to less than thanksgiving

To

and

Indian

public

the

summer,

prosperous

an

a

the

three

gathering

festivities, to

a

of

that

colony, score,

However,

festival.

good

had

now

decided

to

all

were

which

after harvest

been

hold

a

on

reduced

period of ing bidden, includa

of his tribe; all told 146 persons. for the feast Governor Braddock sent out four provide into the forest to bring in wild fowl of which they obtained

help

hunters an

History

chief and

abundance. does not

in what it month last days of October or

ninty

tell was or

us

upon

day

what

this

it probably took in November, before the

held, but

feast

began,

place

in the

weather

came be-

feasting. chilly for outdoor "We are told that roast wild turkey and other wild fowl and in great was pie, copy? venison plenty, also pilmpkin served bread, Indian were apples vegetables and unknown pudding; is to the Pilgrims, there sauce, nothing and cranberry said too

"

it, though

about

Cape The

Cod

next

this without among

brought

them

the

colony

cranberry

thanksgiving

located

supplies

and

which

where

is

ous fam-

now

the

Feb.

22, 1623,

marshes. record

festivities, followed friends

near,

says,

the

was

arrival

relatives of the were

sorely

held of

on

other

Pilgrim^

colonists, this ship

needed-

also

MAKING

BREAD

The

summer

with spring

threatened

that

BAKING

a

day

whole to

come

Avould

had

crops

117

folwinter lowed in the and

the

and

famine,

well

drought

a

started

destruction.

entire

in July

rain

the

after

their

Early

BREAD

not prosperous of 1622 was disaster, distress, sickness and

1623

of

AND

was

their

save

to

fasting

crops.

There

given

and prayer, followed a

rainfall that revived the fields and also the spirits of thereof a day of thanksgiving was colony, and in gratitude

plentiful the

July 30, 1623. ordered and observed Thanksgiving Some the second oif the writers claim this was it is claimed Pilgrims, others the third, then that this again In colonial times there was was the first harvest thanksgiving. "

no

event

the

for this holida}', it usually

day

set

the

as

such mother

appointment

of

a

a

of relatives

of thanks,

in the

harvest

bountiful

ats

autumn

or

the

been

observance

time.

customary

holiday

;

Lincoln

and

is

a

of one possible exception is the great Thanksgiving

legal holiday or

in all the

states,

American

it is observed by possessions and

feast day,

in the island all parts of the country, in foreign countries, it is a day Americans

of family

reunions, was the day

the same as when much recreation, visiting and different far first observed, though conditions. under housewife When the contented sets to of today

first holiday

that women

dinner,

Thanksgiving

next

and

perchance

first Thanksgiving, in

a

strange

with

two.

in

her

a

period for the called

always this led to the

and

from

colonists

Indians

the

over

victory

new

and

important

some

in the last Thursday proclaimed in all the land, and this day of thanksgiving a as by the President followed annually The day is since.

national

the

day

President

1863

November has

a

A

them.

of Thanksgiving In

or

country,

with

of peace

arrival

followed

let her

it may by

recall the

be a

prepared land in thait long

on

small ago.

the

preparing

story

of the

anniversary

group

of

of homesick

118

BREAD

MAKING

PREPARING

THE

The

preparation

before,

day

the forenoon

of the

The

turkey

AND

BREAD

BAKIXH

THANKSGIVING

DINNER.

of

the

Thanksgiving-

so

that

all of the work

gun should be bewill not fall to the

dinner

holiday. fowl

or

and set back in an hour through

is to be used

that

in the

vance roasted in admorning', it will heat

next

; it should

two

or

the

oven

be

can

be basted

frequently

while

heating. A

more

satisfactory

then

roaster,

it in

a

cool place over ; if it is to be oyster

dressing

the

make

set

is to make

way

fowl

for the ready night, in the morning dressing, fry one onion the

in the usual way, mix. until browned, mix with other ingredients in the raw a covered oysters last, and stuff the fowl ; nse roasterWhen done fowl from remove pan and also part of grease, brown then make gravy with grease and dregs left in pan. Plum

pudding hour an

steamed

lemon

be

should

in advance, it is best with

days

several

before

two

or

made

serving,

in advance pie is equally as good and made lor serving. Pumpkin is very pie served cold. good Cranberry be made can moulds several days before

needed, and Thanksgiving by

no

should

not

dinner,

minute

sweet

white; of

milk, take

butter

The

needed;

two

or

up

sop

be forgotten

with

then

task

salt, then

with

sprinkle the

following

can

be

omitted,

a

few

page one

always

heavy

edge

they go

are a

with

dashes

spoon

half

cup snow

until

with

for

small

bits

of peprika.

is in greater

vegetable

of stove

well, add

dish, dot top

vegetable with

on

mash

or

masher

on

they

drain, set

water,

uncovered,

in warmed

as

reheated

Mashed potatoes rutabagas. in preparing dinner; a boil

do mashed least

stir briskly

and menu

as

the

means

briskly, well covered a

uncooked

sauce.

Mince

are

and

variety

is enough,

than

celery

MAKING

BREAD

and

olives

should For one

be

are

served

dessert

variety

place

The

"

rather Plum

of pie;

of something salad

the

cabbage better; use

a

nice, sweet

very

than

fruit and

BAKING

as

pickles such sour

nuts

peach

119

or

melon,

pickles. sauce

and

pudding

need

is sufficient, possibly not be served unless in

else.

should be fresh fine or use very good

BREAD

AND

made a

rich dressing.

; for

food

a

cabbage

chopper,

which

salad, some

chop like

120

BREAD

AND

MAKING

BAKING

BREAD

MENU

Thanksgiving or Christmas Cream Roast

Tomato

of

Oyster-

Turkey

Dressing

Gravy

Brown

Mashed Mashed

Soup

Potatoes

Corn

Rutabagas

Moulds

Cranberrry

Olives

Celery Fruit Minee

Salad Pumpkin

Pie

Pie

Coffee Fruit

Cluster

Raisins

Nuts

MAKING

BREAD

AND

BREAD

BAKING

Christmas Menu Consumine

Roast

Turkey

Onion Brown

Mashed

Gra.vy Mashed

Potatoes

Cranberry Baked

Sweet

Rutabagas

Sauce

Potatoes,

Southern

Celery

Style

Olives

Rolls Plum

Dressing

Cabbage

Pudding

Lemon

Mince

Coffee

Pie

Salad Sauce

121

122

BREAD

MAKING

AND

BREAD

BAKING

BREAD

MAKING

AND

BREAD

BAKING

123

124

BREAD

MAKING

AND

BREAD

BAKING

BREAD

MAKING

AND

BREAD

BAKING

125

BREAD

126

AND

MAKING

BREAD

BAKING

INDEX

Almonds,

Blanched

Apricots,

Baking

canned

No.

Powder

Baking

Cake,

spice

101

Cake,

sponge

27 27

108

1 2

.

.

.

108

,.

77

baked

Bananas,

68

baked

Beans, Beans, Beans,

Beef

No.

Powder

Cake,

sponge

Cake,

wedding

Cake,

white buckwheat

Cakes, Cakes,

69

Cakes,

griddle

canned

97

Cakes,

griddle,

67

Cakes,

sugar

76

Candy,

butter

roast

boiled

28 110

30 110 sour

milk

110

30 scotch

86

86

Candy,

divinity

baked

powder brown

18

Bread,

17

Candy,

chocolate

creams

Bread,

Boston

brown

16

Candy,

chocolate

creams

87

creams

88

Biscuit,

Bread, Bread, Bread,

Bread, Bread, Bread,

baking

28

cheese

baked

pot

Beets,

27

109

compressed dry yeast

yeast

ginger Graham nut rye

13

Candy,

13

Candy,

30

Candy,

16

Candy,

chocolate fudge

87

88

maple

maple

88

fudge

88

15

Candy,

molasses

89

17

Candy,

panoche

87

16

Candy,

stuffed dates fruits " vegetables....

88

Bread,

Steamed

Cake,

birthday

29

Canning

coffee

23

Carrots,

23

Catsup

91

25

Catsup

91

Cake,

Cake, Cake,

coffee dark fruit

brown

76

cream

Cake,

fruit

25

Cherries,

Cake,

ginger

30

Chili

Cake,

gold

26

Chili

100

canned

78

carne

con

96

93

sauce

71

Cake,

jelly roll

30

Chicken,

brown

Cake,

layer

29

Chicken

fricasseed

light fruit

26

Chow

I

93

molasses

32

Christmas

menu

121

26

Conserve,

cherry

Cake,

(Cake, Cake, Cake,

Cake,

pound silver sour

cream

26

Conserve,

27

Conserve,

chow

grape orange

fricasseed

71

102 102 103

MAKING

BREAD Conserve,

pineapple

Conserve,

AND

BREAD

102

Icing,

102

127

BAKING

boiled

37

ginger

31

Cookies,

ginger

31

Cookies,

molasses

31

Jelly, currant Jelly, currant-raspberry Jelly, currant-strawberry Jelly,gooseberry Jelly, mint Jelly, crabapple Jelly,plum-crabapple Johnny-cake

rocks

32

Kaffee

Kuchen

sugar

32

Lemon

Extract

No.

1

109

44

Lemon

Extract

No.

2

109

rhubarb

Conserve,

canned

97

creamed

75

scalloped

75

Corn, Corn,

103

tomato

Corn, Cookies,

Cookies, Cookies,

Cream,

101

Macaroni

Cranberry

107

Marmalade,

orange

74

Mayonnaise

dressing

moulds and

Croquettes,

chicken

Croquettes,

cheese

veal

Cucumbers,

sliced

Culinary

112

Measuring Meat

81

Meat

114

Terms

and

112

cheese

Noodles

deviled

79

Noodles

and

Filling, banana

36

Oysters,

scalloped

37

Pastry

curry

Eggs,

billing, banana

Filling, banana

and " whipped

Filling, chocolate Filling,

cream

cream

Filling, fig lemon

"Filling, Filling, orange Fish, baked,

.

cream

107 19

73

70

65

Mustard,

milk

sauce

meat

79

sauce

107

70

33

sour

Eggs,

106

80

Joaf

Muffins

Doughnuts,

106

22

loaf, tomato

Mince

106

103

cup

34

Doughnuts

106

24

whipped Crabapples, canned

Creamettes

105

19 table

82 78

cheese

78 75

pointers

20

canned

100

35

Peaches,

36

Pears,

canned

100

35

Peas,

canned

97

36

Peas,

creamed

75

35

Peppers,

stuffed

77

36

Picca-liili

90

72

Pickles,

crabapple

90

scalloped Fritters, apple Fritters, banana

72

Pickles, Pickles,

cucumber dill

94

112 112

Pickles,

oil

93

Fritters,

corn

Ill

Pickles,

peach

90

Fritters,

oyster

Ill

Pickles,

pear

90

Fish,

Frosting,

boiled

37

Pickles,

salt

Frosting,

cream

37

Pickles,

tomato

Gems,

Graham

Gems,

Tee

cream,

Tee

cream,

94 91

19

Pickles,

19

Pie,

apple

46

68

Pie,

cherry

46

vanilla

38

Pie,

sherbet

38

Pie,

sour

Gravy,

cucumbers

92

milk brown

watermelon

92

chicken

69

chocolate

48

BREAD

128 Pie,

cocoanut

Pie,

MAKING

AND

BREAD

BAKING

48

Sandwiches,

egg nut

pimento.

and

85

cream

48

Sandwiches,

Pie

crust

45

Sandwiches,

olive

84

Pie

crust

45

Sandwiches,

peanut

85

Sandwiches,

raisin

85

Pie,

custard lemon

48 47

Sandwiches,

veal

84

Pie,

Pie,

84

lemon

47

Sauce,

curry

82

Pie,

mince

47

Sauce,

lemon

83

Pie,

mock

46

Sauce,

lemon

83

46

Sauce,

vinegar

76

100

Sauce,

Pie,

cherry

raisin

Plums,

canned Potatoes, baked Pudding,

Pudding, Pudding,

corn

Pudding

Sauer

tapioca

Slaw,

beet

79

Betty

41

Slaw,

cream

79

40

Slaw,

salmon

79

42

Soup,

vegetable

68

meal

crows

nest

fruit

Pudding, Pudding,

Indian

Pudding,

Pudding,

38

73

rhubard

Spaghetti

"

42

Spaghetti

"

tapioca

Quince-apple

39

Stew

42

Stew

104

preserves

66

boiled

Rolls

and

72

oysters

biscuits

71

dumplings

71 97

canned

18

Strawberries, canned Succotash

home

method

99 75

77

Thanksgiving

dinner,

118

apple

Thanksgiving,

the

116

Thanksgiving

menu

mashed

cabbage

Salad,

chicken

81

Time

Salad,

81

Tomato

Salad

cucumber dressing

82

Tomatoes,

Salad

dressing,

81

Tomatoes,

Salad

dressing,

80

Tomatoes,

cream

mayonnaise

...

table

fruit

43

Tomatoes,

Salad,

lettuce

81

Turkey

Salad,

potato

80

Turkey,

Salad,

red

80

Turnips,

Salad,

salmon

82

Salad,

tutti frutti

43

canned butter

gravy

scalloped Sandwiches, cheese

.

for

preparing first

120 98

canning

92

relish

Salad,

Salmon,

tomatoes

and Strawberries,

80

Salmon,

73

43

Rutabaga,

Salmon,

68

tomato

cream

39

suet

Salad,

Soup, Short

41

Pudding,

Salad,

41

40

plum

rice

Pudding,

94

cake, strawberry Spaghetti, Spanish

Pudding,

Rice,

77 42

sweet

apple Brown

83

white Kraut

96

canned home

canned

method

99 76

stewed

76

stuffed dressing

67 67

roast

77

Vanilla

mashed Extract

No.

1

108

Vanilla

Extract

No.

2

108

74

Vanilla

Extract

No.

3

109

74

Veal

74

Veal,

84

Waffles

loaf pressed

70 69 113