"". { f ~ r < . / /~ /\ / I ( ) '} J ( ,. ~, II .. II II II I. Contents n .. II ~ . .~:;::~~:.::::::::.::.=: .rII ..::.::::::::::::::.::::::::::::.::::::::::.::: :.:.:•.:::•.• b Page n Ir II II II ., ,~ Fish an d Oysters Fish or M eat Sauces Meats Vege tables Brea d En tree~ and L unch eon D ish es Salads Pi edsd"'~ , 00 _ 00 h •••• """"" """"" : _.m '"'''''' P . U Ings ...~P udding Sauces r--- Desserts h . Frozen D ain ti es Cak es Cake FilIi ngs Coo ki es and Do ughn uts an d Jelli es Preserves Pi ck Ies an d Cats UPh h _,'" Con fee ti0ne rY"h" 00 "'00"00.' 00 "m." h 00 "'''''''''' "m 00 _ m h 0000 00 : 00 Dom es ti c Sci en ee Dish es G. A. S. Page Kitell en Kin ks .. 00 h 00.' 00 00 ---.. l ::.. 2\ 15 17 25 3 ~ 44 :~' '''''/'' _"_ 11]'~1.]..:.I,i 2 I J: !Il · 61 63 67 77 80 84 8R 92 95 98 103 ~ I The Congregational Cook Book 1) EDITED BY LADIES' AID SOCIETY OF THE FIRST CONGREGATIONAL CHURCH EATON RAPIDS, MICHIGAN 1915 COMMITTEE MRS. E. R. BRITTEN MRS. J. H. GALLERY MRS. F. S. LEIGHTON MRS. G. A. STRANK MRS. J. H. RAMSAY - 1\ V } " . Do G.6 1" ... "," FOREWORD WE WISH THROUGH THE MEDIUM OF THIS BOOK, TO fHANK OUR FRIENDS WHO HAVE SO KINDLY AIDED US IN IVIANY DIFFERENT WAYS. IN SOLICITING ADVEETISEl\1ENTS \VITH A CHEERFUL WE HAVE BEEN MET AND GENEROUS ALMOST UNIVERSALLY RESPONSE. OUR PATRONS BELIEVE IT TO BE A VALUABLE COMPILA- ADVERTISING TION OF CHOICE RECIPES AND AN EXCELLENT IF NOT ALL, HAVE BEEN ACTUATED BY MEDIUM, AND MANY, A DESIRE TO LEND A LITTLE SUPPORT TO THE GOOD CAUSE FOR WHICH THIS VOLUME IS PUBLISHED. WE WOULD SUGGEST THEREFORE, CHURCH REMEMBER THE CONGREGATIONAL AND GO OUT OF THEIR WAY, THOSE WHO HAVE MADE THE PUBLICATION GATIONAL COOK BOOK A SUCCESS. IF NECESSARY, THESE THAT THE FRIENDS OF FAVORS, TO PATRONIZE OF THE CONGRE- "'- "Good cooks are born. not made. The saying is most untrue. Hard trying and these fine recipes Wi}] make good cooks of you." they s~; CONGREGATIONAL COOK BOOK 7 I B_e_v_e_r_a_g_e_s l, "Drink, pretty creature, drink."-Wordsworth. TO MAKE COFFEE One tablespoon for each person and one for allowance in making coffee. 1\Iix well with a little raw egg, enough for five or six persons) Then pour on boiling water, one cupful boil minutes longer. is the usual (half an egg is ; a:dd enough cold water to make quite moist. for each spoonful of coffee. Let twenty then set back to draw, but not boil, two or three minutes, the pot, VIENNA CHOCOLATE quarts water, two Three quarts milk, chocolate (Baker's), one-half cup sugar, seven even teaspoons of Kingsford's starch; shave chocolate, a'dding boiling water; when dissolved, add sugar and hot milk; stir and as soon as mixture boils, stir it in; let the whole boil up once, then whip it.-1\liss dissolve corn starch, Sarah Kellogg. frequently; squares six CHOCOLATE two tablespoons Four ounces Walter Baker's chocolate, one quart milk, three table- the chocolate in fine bits, spoons hot water, the milk in a double boiler, and when it reaches the boiling point, put put iron or granite pan and stir the chocolate, in ~all over a hot fire until smooth and gloss~tir this mixture into the hot milk and beat well. Serve at once, putting a t~blespoonful of whipped cream in each cup, then filling with the chocolate. sugar and water sugar. Cut TEA Scald out th~ teapot and put for each cupful. Pour on BOILING water, and let stand four or five minutes .• If allowed to stand too long the tannin in the tea is developed, which not only darkens in the tea, using one teaspoonful the tea hut it hurtful. renders GRAPE JUICE Scald seven pounds of grapes. Drain in sack as for jelly. To the to juice add three pounds of sug~r; heat and seal in cans. each quart of juice add one quart of water. \Vhen opened, 8 CONGREGATIONAL COOK BOOK PUNCH Juice and pulp of five oranges and lemons, one can sliced pineapple five and one bottle of cherries. cups sugar and two quarts of water and cherry juice for coloring. Slice one orange and lemon, add about PUNCH FOR TWO HUNDRED Six dozen lemons, four dozen oranges, pounds of sugar, two gallons water. three pineapples, fourteen PINEAPPLE LEMONADE Make a syrup by boiling one cup sugar and one pint water for ten add one can grated pineapple and juice of three lemons; strain E. S. Har- Serve in lemonade glasses.-Mrs. ice-water. minutes; and add one quart ris. EGG LEMONADE ---' One lemon, one pint of water,' four sugar, in a quart can with plenty of chipped ice and tablespoons granulated one egg. Put all together shake well. If preferred plain, leave out' the egg. RASPBERRY VINEGAR Eight quarts of red raspberries, one quart good vinegar; pour vine- gar over berries then strain and .to each pint of juice add one pound or less white sugar; boil a few nlinutes and when cold, bottle it. Two tablespoonfuls of vinegar to a tumbler of water makes a very refreshing drink.-Mrs. S. L. Adams. and let stand from twelve to twenty-four hours; in nWg Always use cold water soups; skim well, especially dur- ing the first hour. There is greaeessity for thorough skimming, and to help the scum to rise, pour in a little cold water now and then, and as the soup reaches the boiling point, skim it. A little caramel added to the soup stock will give it a rich brown color. For seasoning use bay leaves, tarragon, mint, parsley. cloves, nlace, celery seed and tnions. Soup stock may be made and kept for many days in the winter, and from it may be made all1ihe various kinds of soup. Stock made from meat without bones or gristle will not is to be kept, as they will cause it to become sour. In serving allow one quart of soup to four persons. jelly. Never boil vegetables with stock that I__ CONGREGATIONAL COOK BOOK s_oup_S --I 9 "Now good digestion waits on appetite, and health on both." -Shakespeare. BOUILLON together Stir add one onion, sliced, four pounds of finely chopped beef and two quarts of water; two bay leaves, one carrot chopped fine, one blade of mace, five or six cloves; stand over fire, bring slowly to the boil- ing point, simmer one hour. Put one tablespoon sugar in a saucepan, when the onion browns, add bouillon. it burns add a slice of onion; Strain through add to bouillon, bring to the boiling point and boil two minutes. Strain through two thicknesses seasoning of salt, pepper and half a teaspoon of kitchen bouquet. Reheat and serve in bouillon cups. -Mrs. A. D. Gallery. stir until the whites of two eggs slightly, add a palatable of cheesecloth, colander. Beat BEEF SOUP Prepare your beef bone by boiling the day before; let stand in kettle over night; skim all the fat off, then put over fire and heat. Any kind of soup can be made from this stock by adding vegetables, a little onion cut fine and added, also two or three potatoes and tomatoes if you like. A soup bone must always be put over in cold water and boiled four or five hours. Noodles may be added if you like.-l\frs. Artie Corbin. BEAN SOUP Prepare beans, place in kettle with one-qum'ter teaspoon soda and in three watel's; add a few slices of let come to a boil; drain and parboil pork; cook, then add butter and cream. HOMINY SOUP To one quart of rich bean soup add one can hominy and one cup sweet cream.-Mrs. H. C. l\'iinnie. OYSTER STEW into porcelain kettle, put Pour oysters Stir well, heat gradually until and salt. Add butter, pepper and rich milk; not as much milk as you did water; just come to a boil; set aside and serve.-Mrs. Artie Co:'bin. too much cold water the scum rises, skim very clean. let in not 10 CONGREGATIONAL COOK BOOK TOMATO SOUP Two cups beans thoroughly cooked; one pint ned or fresh; one n1edium sized potato; one onion; slowly two hours; and when boiling add one-half cup vermicelli.-Mrs. season to taste with salt and pepper; tomatoes either can- two quarts water; cook strain; put back Edith Barnes. CORN SOUP One can corn, one pint boiling water, one pint milk, one slice onion, flour, salt and pepper to taste. then press through flour and milk and add to corn two tablespoons butter and two tablespoons Let the corn, water and onion simmer a sieve. Make a white sauce of the butter, and season.-Mrs. for 20 minutes, H. S. Bentley. CREAlV[ OF CELERY SOUP One-half pint chopped celery (coarse pieces and tops will do), slice of onion, a bay leaf, one and one-half pints water. Cook thirty minutes and press through a sieve, add one quart milk, one tablespoon butter, two tablespoons add tea- spoon salt and serve piping hot. rubbed together. till perfectly smooth, flour Stir CREAM OF PEA SOUP Put one pint of milk in a double boiler, add one pint of cooked or rub together one canned peas, which have been put tablespoon of flour and one of butter and add to soup. Just before serving add one-half pint of crean1 and serve very hot. Canned or green corn soup may be n1ade in the same way and is very delicious.-Mrs. F. S. Leighton. through the colander, VEGETABLE SOUP Add one pint strained to cover, season, strain and let stand tomatoes, one-half cup sliced, one tablespoon rice and onion to sea- Boil shank of beef with water over night, celery, son.-Mrs. remove fat. three small potatoes John Ramsay. CREAM TOMATO SOUP One pint saltspoon soda, one tablespoon Kingsford's tomatoes, one teaspoon salt, one-half saltspoon white pep- per, one-half one- third cup butter, one quart milk. Add soda and seasoning to the tomatoes; when boiling add the cornstarch wet with cold water, and boil ten minutes. Then strain and add, with the butter, to the milk already heated in a and serve at once.-Mrs. A. D. Gallery. double boiler. Beat cornstarch, thoroughly ---, CONGREGATIONAL COOK BOOK 11 NOODLES To one egg take one tablespoon sweet milk, pinch of salt and mix let ~tand two hours; ~hen roll up in rolls and cut in slices stiff and roll thin; one-quay tel' inch thick; cook in chicken broth.-Mrs. Eva Burgess. Fresh water Fish should be cleaned as soon as possible after being taken from the water. fish should be sprinkled with salt and allowed to stand a few hours. before cooking. Never soak them in water except when frozen; and they should be cooked as soon as thawed. Salt fish should be least, and the water changed often if very salt. To soaked over night at freshen salt fish always place the skin up, that the salt may settle to the bottom of the pan. Fish should always be well cooked being both un- and unwholesOlne when nnder done. When buying fish, note palatable the eyes, which if fresh should be full and bright, the gills of a bright clear red, and the body stiff. Garnishes for fish are parsley, cress, sliced beets and lemon. -- 12 I CONGREGATIONAL COOK BOOK F_is_h_a_n_d_O_y_s_t_e_r_~ ,I "I fished all day and caught a cold; I had a bite. I fishing went, And just at night 'Twas not for naught I hooked at least an appetite." BAKED FISH Cover fish with salt and water then dry with cloth dredge with and stuff with dressing made of stale bread; the top and brown. A flour and place in hot oven; small fish requires about one-half hour for baking, while a large one will ta:ke one hour in hot oven. A beaten egg will add to any kind of dressing as it holds it together and gives it a good flavor.-Mrs. H. H. Hamilton. just before done butter for one hour, sew together; FISH TURBOT Steam a white fish until tender; bone it and sprinkle with salt and pepper; heat one pint milk and add one-quarter pound flour, cool and add two eggs and one-quarter pound butter; season with little chopped parsley cover and onion. Put top with bread crumbs and bake one-half hour. A three and one-half pound fish makes a baking dish full.-Mrs. W. D. Crocker. layer of fish in baking dish, then layer of dressing; SALMON TURBOT Into a stew dish put a piece of butter let heat and thicken as for gravy. When boiling, the size of an egg, and one pint of milk, remove from fire and stir in two well beaten eggs and add salt and pepper to taste. Add one can salmon broken fine and bake about one-half houl'.-Mrs. T. B. True. ESCALLOPED SALMON Heat one quart of milk scalding hot; thicken with one tablespoon flour; add one-third cup of butter, one teaspoon chopped onion, pinch red pepper and one-half teaspoon sage; one can salmon; put alternate layers of salmon and dressing in baking dish; put bits of butter on top and bake. If it seems too dry add a little milk.-Mrs. Hattie Walter. One cup saln10n, four eggs beaten, four tablespoons butter, one cup SALMON LOAF CONGREGATIONAL COOK BOOK 13 bread crumbs, salt, pepper and minced parsley; pick the fish fine, removing then add butter and rub to a smooth paste; beat eggs all bones and skin, and crumbs; mix all together, Serve hot with sauce. then put in dish and bake one hour. SAUCE FOR SALMON LOAF Into one cup boiling milk stir two tablespoons flour, one large table- spoon butter, a little pepper and salt; add one beaten egg and cook.-l\frs. Russell S. Spencer .. SALMON OMELET One cup salmon minced 'fine, four eggs, four tablespoons cream, salt, pepper and paprika to taste. Take beaten yolks of eggs, add seasoning, salmon and cream and mix well. Add well beaten whites of eggs last. Cook in hot buttered pan as any ordinary egg omelet and serve immed- iately.-Mrs. H. L. Boice. CREAMED CODFISH Wash one pint shredded codfish in cold water it into one quart of milk; moisten three tablespoons into hot milk and fish, add generous piece of butter then put milk; stir An egg may be added after sired.-Mrs. H. H. Hamilton. removing from fire. Serve with toast two or three times, flour with and cook. if de- OYSTER COCKTAIL One-half pint catsup, three tablespoons horseradish, tobasco sauce, juice of one lemon, one and one-half little salt. Pour over raw oysters in cocktail glasses.-Mrs. one teaspoon tablespoons vinegar, a Jas. H. Gallery. LOBSTER COCKTAIL DRESSING Add to one bottle of Ferndell Cocktail Dressing, one teaspoon grated onion and the juice of half a lemon. Break in small pieces one can lobster, let stand in lemon juice two hours before serving. When ready to serve remove from lemon juice and mix with Cocktail Dressing.-Mrs. J. T. Hall. HORSERADISH SANDWICHES To Serve with Cocktail Four tablespoons grated horseradish, dry, one tablespoon onion, one tablespoon lemon juice. Mix and moisten with butter spread between bread.-Mrs. J. T. Hall. grated and 14 CONGREGATIONAL COOK BOOK CREAMED OYSTERS the regular Put recipe; Make a thin white sauce after two tablespoons two tablespoons flour to a cup of milk or cream according to the butter, in a saucepan and desired richness, using level spoonsful. the mix- melt; stir in the flour, then add the milk, stiring constantly until ture is smooth and creamy. teaspoon salt and a little pepper. Add a little chopped pa1:sley. This is sufficient sauce for a they are plump, pint of oysters. Cook the oysters in their own liquor until then lift them out into the sauce and serve on toast.-Mrs. Orra Stirling. Season with one-quarter the butter ESCALLOPED OYSTERS then a layer of oysters with bits of butter, pepper and salt, Butter a pudding dish and sprinkle a layer of rolled crackers in the then the dish is full, with crackers and bits liquor its measure of milk or cream, bottom, a layer of crackers and so on until of butter on top, add to the oyster pour on top. Bake one-half hour.-l\il's. R. Rhead. SHREDDED WHEAT OYSTER, MEAT OR VEGETABLE PATTIES Cut oblong cavity in top of biscuit, inside shreads, pieces of butter ed oysters. cuit over oysters, bake in a moderate oven. Pour oyster fish, vegetables, or meats may also be used. remove top carefully and all forming a shell. Sprinkle with salt and pepper, put small in bottom, and fill the shell with drained, picked and wash- salt and pepper. Replace top of bis- then bits of butter on top. Place in a covered pan and liquor or cream sauce over it. Shell Season with additional crumbs Roll cracker FRIED OYSTERS fine, season with salt and pepper, mix into lay on them a handful of flour. Take a handful of the crumbs in one hand, two or more oysters, put crumbs over them and press into round patties; have ready hot fat and fry quickly a nice brown. Watch carefully, as much depends on the frying.-l\irs. Orra Stirling. OYSTER PATTIES Make a rich puff paste, two tablespoons in the milk while boiling. Put one pint milk, and stir scald, then put serve while hot. quarter cup cold water with flour to mix.-Mrs. three oyst.ers with some of the liquor Puff Paste-One-half flour, one tablespoon butter, in one can oysters line pattie pans, bake a light brown. Take a little salt them into each pattie, cup lard, one-half cup butter, one- John Ramsay. and let r CONGREGATIONAL COOK BOOK Fish and Meat Sauces &J----------------------&J PARSLEY SAUCE FOR ROAST BEEF i Two tablespoons chopped parsley, lemon juice, one level two tablespoons melted teaspoon salt, one-half butter, teaspoon two tablespoons pepper.-Mrs. J. T. Hall. Add to mayonnaise les, olives and parsley.-:Mrs. TARTAR SAUCE one-half Clark L. Belnap. tablespoon each of finely chopped pick- Two tablespoons shakes of pepper, three Thicken over boiling water. SAUCE HOLLANDAISE one egg, one-fourth butter, juice of one lemon, one-half two or teaspoon cup of boiling water. salt, CREAM MUSTARD One beaten spoon salt, one small let boil, stirring gar; -Mrs. S. L. Adams. egg, one heaping tablespoon mustard, one small tea- size of walnut, one cup vine- cream. it thickens; when cool add two tablespoons sugar, butter teaspoon till THIN WHITE SAUCE Two cups milk, two tablespoons Put per and salt. add the flour and blend to a paste. Add the seasonings ed milk, and beat until the sauce is creamy. the butter butter, flour, pep- in a sauce pan and let melt over a slow fire, and then the scald- two tablespoons HORSERADISH SAUCE FOR ROAST PORK --- . Two tablespoons horseradish, tablespoon sugar, one-half French mustard, tablespoon one tablespoon melted one-half -Mrs. vinegar, to taste. butter, one tablespoon J. T. Hall. one tablespoon Salt onion juice. TOl\IATO SAUCE One quart two cloves, and a small can of flour, cloves ten minutes, heat when smooth and brown, stir slice of onion. of butter, two tablespoonfuls two of onions and in a small frying pan, and add the flour; sea- and cook ten minutes; Cook tomatoes, in the tomatoes the butter tomatoes, 16 CONGREGATIONAL COOK BOOK son to taste with salt and pepper, and rub through a strainer. fish, meat, or macaroni.-Mrs. L. W. Toles. Nice for CELERY SAUCE One tablespoon flour, two cups milk, one head celery. Cut celery into pieces and boil in salted water for one hour. Mix to a smooth paste the flour, butter and milk. Stir until boiling. Add the celery pulp, season with salt, pepper, and a little mace, and let boil quickly for two minutes. two tablespoons butter, Strain. - CONGREGATIONAL COOK BOOK IB----------------------IB Meats 17 1 r The correct should be basted frequently. thus increasing and retaining is first put if fat, first--salt of food. All fresh meat, therefore, the oven should be very hot when the meat "I am one that am nourished by my victuals And would fain have meat." theory of cooking is to retain as much as possible of the should be cooked as quickly nutriment the rich juices. as possible on the outside, in. An For roasts, the pfln very hot upon the top of the range, place excellent plan is to heat in it and sear quickly upon all sides before putting in the oven. the roast the juices of the is very lean add a tablespoon of water; If meat tasteless. meat will be sufficient, and the addition of the water nlakes it the juice. Never salt a roast of beef or mutton at draws out Broiled or panned beef or mutton All roasts it is done and laid upon the serving dish. Have should not be salted until to season before send- the dish very hot and let the meat stand a moment into boiling ing to the table. Boil meat water. Salt meat should be gently-rapid it nlay freshen in cooking. A pod of red pepper put on in cold water that the unpleasant odor of boiling from filling the in the water will prevent is the to the pound, and fifteen minutes house. Fifteen minutes to the pound, and twenty rule for beef and mutton, and twenty minutes for pork, veal and lamb. Roasts prepared with dressing minutes trim off superfluous require a little more time. fat, place on hot, well greased gridiron over a hot, clear fire, and turn as frequently as it takes you to count ten; continue this for from five to ten minutes, dish on a hot platter, season with salt and pepper and bits of but- ter and serve at once. for salting apply as for it hard and tasteless. The same directions boiling renders For kettle cooking always put longer To broil meat properly, fresh meat roasts. longer ROAST TURKEY Dress the fowl, being careful not to break the gall, draw the ten- dons from the leg with a pair of pliers. This is done by catching hold of them at the feet have been ren~oved in the usual manner. Wash thoroughly outside and in, then fill with stuffing made of stale dry bread broken in pieces and wet slightly with cold water. Do not have the the joint after 18 CONGREGATIONAL COOK BOOK season with half a cup of melted butter, salt stuffing wet; merely moist; pepper, powdered sage. Allow ample time for roasting-for a large fowl, four hours is none too much. Remove the fowl from the pan and brown the gravy. Add the chopped giblets if so desired, thicken with flour, wet in when the liquid is not at boiling point, up with cold water, stirring it as this prevents set over the fire and stir constantly until lumps from forming; the gravy thickens. ROAST GOOSE from inside, to remove grease and wash clean; Singe the fowl and dress it. Remove all fat fry out and bottle (a bottle of goose oil is sometimes worth the whole price of the goose in case of severe colds or pneumonia), wash thoroughly outside and in, rub over with corn meal then fill with stuffing made of stale, dry bread. Two or three chopped onions, one-half cup of melted butter, pepper, salt and a little sage, a few pieces of cold boiled ham, or the giblets cooked and chopped fine, are nice. One cup of riced potatoes added to the bread crumbs, moisten all slightly with Allow plenty of time to cold water and fill; allow room for swelling. roast. A young goose will cook in half It will take from three to five hours to cook a large goose. Remove goose from pan and turn grease into bowl; in pan and make gravy in usual way. the time an old one will. then brown the fat left A NICE WAY TO COOK CHICKEN -- salt, pepper, Joint as for a fl'icasse; thickly flour each piece and lay Sift a little more flour in a dripper containing a half pound of hot butter. over the top after the pieces are all in, add a quart or a little more of hot water; cover tightly; bake from one to three hours according to the age of the chicken. the table when the chicken is done.-Mrs. The gravy is all ready for Ella Carr. AN ENJOYABLE CHICKEN PIE Cook chicken until remove all the bones; place in a deep dish; make a gravy as for the table and pour over; make a rich crust, as for biscuit; E. B. Spears. into biscuit and layover the top and bake.-Mrs. tender; cut SOUTHERN FRIED CHICKEN Season chicken highly, and lard until nicely browned. roll in flour and fry in equal parts of butter Pour over this boiling water, cover tightly, CONGREGATIONAL 19 to keep the chicken well covered ''lith water. COOK BOOK and cook slowly, being careful -Mrs. F. C. Arnold. CREAMED CHICKEN Four and one-half pound chicken, one can mushrooms. tender, Boil chicken Four butter and when cold cut up as for salad. of flour; cream together and add one quart milk, Flavor with small grated onion and a little red in- crumbs and pieces of John T. until Season with salt and pepper together and bake twenty minutes. Can be served in timbals.-Mrs. until and five even tablespoons stirring thickens. pepper. gredients butter Hall. in baking dish, cover with cracker Put chicken and other tablespoons to taste. it CHICKEN AND MACARONI One cup cold macaroni, a little onion, one-half cup cream, one-half cup chicken stock, one-half bread crumbs, pepper and salt, one tablespoon butter. Into a buttered alternate it brown.-Mrs. two cups cold chicken, one can mushrooms, cup dish then pour over the top and bake sliced mushrooms; crumbs over the cream. and stock. in layers, macaroni, Sprinkle buttered J. H. Gallery. chicken, PRESSED CHICKEN 'chicken as for fricassee, Prepare slips easily from the bone. Boil slowly until meat pieces, or chop, and season with salt and pepper. and pour over chicken until very moist. plate upon which a weight garnish with parsley or water cress.-Mrs. is placed. When cold cut John Ramsay. Separate cook in sufficient water to cover. into small Reduce liquor by boiling Pack in a dish and cover with a in thin slices and CRUST FOR CHICKEN OR ANY KIND OF :MEAT PIE Two cups of flour, a pinch of salt, two teaspoons baking powder, of shortening, one egg well beaten, one cup of milk; two stir until tablespoons a smooth batter and layover Frank Godding. your meat.-Mrs. CHOP SUEY in small pieces, one pound pork tenderloin, the vegetables One pound chicken cut in fine pieces and salted; one-third one pint celery, one cup Spanish onion, one can mushrooms; and meat cut melted stantly. cup cold water; Add celery, mush~'ooms with the liquor, cook twenty minutes. and then the meat. Add two tablespoons Cook until white, add onions stirring then add peanuts, con- one kitchen bou- cup melted butter-when I 20 CONGREGATIONAL COOK BOOK quet, pepper to taste. -Mrs. Vernon Gary: Serve with rice; one cup rice, three cups water. FROGS LEGS Soak over night (rolled very fine and flour added) ; fry in butter and lard.-Mrs. Mary A. Harris. in salt and water; roll in cracker crumbs MEAT ROAST rump beef, peppers Pour over all one quart J. Smith. Four or five pounds Stick a few cloves and into it and sprinkle with salt, chopped onions and a little flour. L. tomatoes. Cover and bake several hours.-Mrs. larded. BEEF LOAF Four pounds beef boiled until very tender. Season with salt and liquor is reduced to about a Shred meat with a fork, strain liquor and mix with meat, adding Pack in enameled dish and slice according to richness of meat. pepper while cooking. pint. butter when cold.-Mrs. Vernon Gary. slowly until Simmer ---- POT ROAST OF BEEF in kettle; in kettle; Place a small piece of suet or fat let it get very hot. Slice into this, one onion. Place the roast sprinkle with pepper and grated nutmeg, brown on all sides, watching carefully to prevent burning. Then cover with boiling water and cook till quite tender. Salt about one- half hour before removing from kettle. Make a brown gravy. Beef not suitable for. oven roasts will be excellent cooked this way.-Mrs. Laura Hyde. BEEFSTEAK Broil a porterhouse steak, one and one-half inches thick, over a clear turning till both sides are well seared; have ready tin; and plenty of place at once in a hot oven and bake for fifteen minutes; basting and turning when about half done; not successful unless fire hot fire for five minutes, a hot butter; frequently and dish are hot.-Mrs. A. D. Gallery. season with salt, pepper lay the meat on it; ITALIAN STEAK Take one round steak, cup flour. Place in baker and over this pour one cup tomatoes, onions, or more according to taste; hours.-Mrs. two inches thick, and into this pound scant two sliced salt and pepper. Bake slowly for three E. F. :Mix. CONGREGATIONAL COOK BOOK BEEFSTEAK SMOTHERED IN ONIONS 21 tablespoon butter slice onions thin and cover steak; in frying pan; when hot put cook slowly one hour, adding water salt and pepper onions; in steak, trimmed add to prevent burning. Put and salted; good chunk butter; Delicious.-Mrs. George Strank. MEAT LOAF One and one-half pounds the food chopper, to soak in cold water. round steak, one pound pork steak ground three loaf of stale bread through put Lift bread out and let drain, do not squeeze, but pick to pieces; mix well with the meat and season with salt and pepper. Bake in long deep bread pan about one and one-half hours.-Mrs. F. S. Leighton. eggs, one-half small MEAT SALAD Two pounds boiled corned beef chopped fine, two-thirds one tablespoon Stir cup vinega'~, sugar, one egg. Beat well together, three minutes. in the meat and cook about one teaspoon mustard, then put Put in a dish to mould. in pan and boil. Slice thin. Very nice.-1\1rs. J as. H. Parks. CHILI CON CARNE One pound hamburg Cook until meat steak, is tender, red kidney beans, one teaspoon chili powder, for one-half hour, stirring often three onions chopped fine, and one-half tOJddtoes, Cook then add one cup strained salt to prevent to taste. burning.-Cleo cup water. one pint all Beman. together MOCK DUCK Two pounds of round steak cut in one slice. Make a dressing dried bread and moisten with milk, season. and roast Serve either hot or cold.-l\1rs. Spread over the steak, John Ramsay. till tender. of roll up VEAL LOAF Three pounds of veal, one-half salt pork chopped together, to taste; moisten all with one and one-half cups water; bake one and one-half hours. -Mrs. cl~umbs, three eggs, pepper and salt one cup of cracker H. Griffin. pound of fat Take a piece of veal, season with then put a slice of bacon around each piece and pin with in egg and cracker crumbs, salt and pepper, toothpicks and bake.-Mrs. Ernest Crane. VEAL BIRDS roll 22 CONGREGATIONAL COOK BOOK VEAL CHOPS EN CASSEROLE Wipe six chops carefully to remove bits of bone, roll in flour and saute in hot fat until browned on both sides. Place in a casserole. Heat one cup water or broth and one-half cup tomato juice to the boiling point teaspoon each of salt and peppe~'. and pour over the chops. Add one-half Have ready cooked one-half dozen onions, brown in butter in a frying pan. Add these to casserole, cover and let bake slowly for one hour.-Isabel M. Stimson. STEAMED VEAL Cut veal steak into pieces the proper size for serving, roll in beaten in frying pan with a little in basin and cover with then set basin in a steamer and steam two hours. The egg .egg and cracker crumbs, salt and pepper. butter and fry just enough to brown the egg. Put a milk gravy, and cracker crumbs may be omitted.-Gertrude Put Hobart. BREADED VEAL OR PORK CHOPS Beat two eggs, dip the chops in egg, then roll rolled fine, fry in dripping pan with one-half Perch may be fried the same.-Mrs. Fred Gale. crumbs butter. in flour or cracker lard and one-half PORK CHOPS BAKED IN MILK Have chops cut thick. Wipe with damp cloth, salt and pepper on both sides and lay in shallow pan. Nearly cover with milk. Bake in moderate oven without to one hour. Chops should absorb all of the milk and be nicely browned.-Mabel D. Field. from forty-five minutes turning SALT PORK WITH CREAM Pour cold water over slices of salt pork and let come to a boil; drain and roll in flour; rub frying pan with butter; put pork in; brown on both sides; then turn one cup sweet cream in frying pan; stir and pour over pork.-l\lrs. remove meat Nancy ffopp. to platter, BOILED HAM Soak the ham over night it on fire to boil, the rule for boiling ham is fifteen minutes set pound; when it when done set it to cool; when cold enough, skin and put browned. in water, which should cover well, then to each is half boiled change water and add a cup of molasses; in oven till nicely CONGREGATIONAL COOK BOOK 23 ROYAL ESCALLOP One and one-half cups cold boiled ham or any meat, four hard layers boiled eggs, one cup bread crumbs. with white sauce, buttered crumbs on top. Bake ten or fifteen minutes. -Mrs. Slice or dice eggs. Alternate F. S. Leighton. SAUSAGE AND CREAMED POTATOES into small pieces and put Cut four cold boiled potatoes in baking dish, cover with cream. Prick skins of a pound of sausages and fry in hot fat while you count sixty. Lay sausages over potatoes. Make a sauce of flour and a little butter. one cup of milk and two and one-half Pour cup of cracker crumbs, covered with three Bake fifteen minutes.-Mrs. this over the sausage and cover with three-quarters tablespoons of melted butter. tablespoons C. H. Hall. SP ANISH STEW three or four carrots Two pounds beef cut in small pieces, stew until tender, three or four sliced, stew onions and carrots with onions sliced, meat a few minutes. tomatoes. Season with salt and dried red peppers or paprika to taste, and bake about thirty minutes.-Mrs. Wilson Canfield. in dish with one quart together Put all RICE AND MEAT ESCALLOP layer Mix two cups ground cold meat with one and one-half cups boiled Put salt and Pour over enough milk to moisten well. Fill and put a layer of tomatoes with bread rice. pepper and bits of butter. dish nearly full crumbs on top. Bake until crumbs are brown.-l\irs. in baking dish and then layer of bread crumbs, in this manner John Eldred. LIVER LOAF Two calves livers, one-half pound salt pork, cook together till tender, If not enough add some of chop and season, the broth.-Mrs. then add one-half cup cream. J. J. Adams. BAKED HASH Chop fine enough cold meat of boiled rice, Season with salt, pepper and butter. to fill a teacup and mix with two cups two cups stewed tomatoes and one-half cup bread crumbs. Hamilton. Bake one-half hour.-Josie One and one-half pints cold meat, free from fat and gristle, chopped fine, one teaspoon salt, one-fourth teaspoon pepper, one-half and tea- TIl\1BALE OF MEAT 24 CONGREGATIONAL COOK BOOK spoon onion juice, one tablespoon chopped parsley, two eggs, one-half cup bread crumbs, one cup stock or milk, two tablespoons butter. Mix season- ings with meat. Heat butter add crumbs then add stock and cook until sauce thickens. Add and stir one minute, this to the meat, then add eggs well beaten. Mix well. Pack in a well buttered mould lined with buttered paper, place in a pan of hot water, and cook one hour in a moderate oven. Turn out on a warm platter and serve with tomato sauce.-Mrs. in saucepan without browning, S. P. Savage. MACARONI AND MEAT Equal parts of ham and veal cut macaroni, which has been cooked tender one ounce butter, a little salt and pepper; mix well and put boil two tours.-Mrs. Mary LaFever. fine, one-half in water, the, quantity of two eggs well beaten, in a mould and MEAT SOUFFLE One cup cold meat chopped fine, one cup sweet milk, one large table- seasoning to taste. in the beaten yolks, in Serve spoon flour, one small Scald the milk, thicken with the flour and butter, and pour lightly the beaten whites and bake in a quick oven fifteen minutes. hot.-Mrs. Set aside to cool. Then stir this over the meat, two eggs, stir tablespoon butter, S. P. Savage. stirring. MEAT AND POTATO PIE Grind meat and potato, add butter, salt, pepper and flour. Cover with milk and bake.-Josie Hamilton. NUT CUTLETS Two cups fine bread crumbs. Heat one-half pint milk with two table- little salt and pepper. When it comes to a boil add bread it does not stick to pan. When cool add one cup in egg and bread or E. spoons butter, crumbs and cook until walnut meats chopped fine. Shape into cutlets, cracker crumbs and fry in butter or crisco until a golden brown.-Mrs. F. Knapp. roll DUMPLINGS WITH MEAT One-half cup sweet milk, one beaten egg, pinch of salt, two tea- spoons of baking powder; stir quite thick and do not immerse in the liquor, but drop on top of meat.-Mrs. C. O. Markham. Garnish cold meats with thin slices of orange having in center of each fancy shape of jelly. I CONGREGATIONAL COOK BOOK V_e_9_e_t_a_b_l_e_s . 25 l "Herbs Which the neat-handed Phyllis dresses." and other country messes, -Milton. are, The fresher into boiling water the vegetables the vegetables cooked in water, should be put water which is allowed to heat be peeled and allowed to stand in cold water boiling. Green corn and peas should be prepared to remain in the water after not allow vegetables them in a colander and dress as directed in the various soda added to the water A little charcoal, vegetables the more wholesome. All vegetables in cold should for two or three hours before and cooked at once. Do they are done, but drain A little the color. in which recipes. in which greens are cooked will preserve tied in a muslin bag and dropped in the water at once. Never in it. Old potatoes are boiling will kill the unpleasant odor. Slice potatoes ESCALLOPED POTATOES put thin on cabbage layer dredge lightly with flour; cutter; in dish; salt and fill the dish with add pieces of butter; pepper; these layers within an inch of the top; nearly cover with rich milk.-Mrs. Artie Corbin. Pare and wash potatoes; cut them lengthwise into one-half inch pieces and fry them in lard; lay on napkin and salt. FRENCH POTATOES PITTSBURG POTATOES One quart potatoes diced, let stand in cold water small onion diced and boiled five minutes. and boil pint milk, one-half bake twenty minutes.-Mrs. cheese. C. D. Slocum. pound grated five minutes. Make cream sauce of four Pour over Add one-half for one hour; one can pimentoes flour, one and the vegetables tablespoons SARATOGA CHIPS Pare and slice potatoes very thin with potato slicer; three hours, drain and wipe dry and fry in hot in ice water hot. let them remain lard; salt while 26 CONGREGATIONAL COOK BOOK BAKED POTATOES IN HALF SHELL Six medium potatoes, three tablespoons hot two tablespoons butter, in a milk, beaten whites of two eggs, salt and pepper. forty minutes. When soft shallow pan in hot oven until length- press between the fingers and skin to let wise and scoop out inside. Mash and add butter, milk, salt, pepper and whites of eggs. Refill shells, grate cheese on top and bake five to eight minutes.-Mrs. the steam escape. Cut F. H. DeGolia. soft, or about Bake potatoes SOUTHERN SWEET POTATOES for Peel enough potatoes Place in baking dish and add one-half cup water. inch thick. over top one-half cup sugar, butter Cover and boil until boiled low and like syrup when done. Remove cover and set brown lightly. Hubbard squash is very nice baked this way.-Mrs. lVlaupin. six people and slice about one-quarter Sprinkle size of walnut and nutmeg to taste. it be in oven to J. E. tender, add more water if necessary, but let ONE WAY TO COOK SWEET POTATOES Pare and roast with meat. Are delicious.-Mrs. E. B. Spears. SWEET POTATOES Boil in kettle; when done lay in oven a few minutes. left over, slice thin and fry in butter. If any are ESCALLOPED TOMATOES Slice five large tomatoes;. add one teacup of crackers or stale bread best), one teaspoon butter, salt and pepper; bake about one-half (latter hour in moderate oven.-Allie Miller Holkins. ) First cut STUFFED BAKED RIPE TOl\1ATOES large slice off top and then remove all the inside with a this in chopping bowl and chop with one large onion, big (do not peel ; mix all the above and fill the tomato; bake until done.-Mrs. A. salt, pepper and big piece melted butter teaspoon; put cup bread crumbs, tomato) Osborn. ESCALLOPED SQUASH Into a well buttered dish put a layer of squash, sprinkle with salt and the same amount of sugar. Alternate until dish is full. Put in one-half cup of cream or milk. Butter sliced thin, and in this way the top, CONGREGATIONAL COOK BOOK 27 dusting on a little pepper. few minutes before taking from oven.-Mrs. Cover and bake for one hour. Remove cover a C. D. Slocum. SUMMER SQUASH AND CORN One tablespoon butter in frying it begins to brown. Have squash cut and fry until cut and cook very slowly for Clark L. Belnap. from four or five ears. Add these three-quarters pan, add one small onion cut fine, into small dice and corn Cover to the onions and season. of an hour or until done.-Mrs. One can corn, one cup milk, one tablespoon Kingsford's two eggs, salt, pepper and butter. Bake one-half hour.-l\1rs. corn starch, J. B. Hendee. CORN CUSTARD CORN FRITTERS One quart sweet milk, three eggs, one cup corn, one-half flour to make salt, whites beaten to a stiff froth. Add corn last, maple syrup, vanilla sauce or cream and sugar.-Mrs. stiff batter. the eggs Beat separately fry in hot lard. H. P. Egan. teaspoon and add the Serve with SPANISH RICE One coffee cup rice soaked over night. salted, then ~ook rice. One quart small, one-half pound cheese, pound sliced bacon. Crisp the bacon, cups boiling water, can pimentoes, quarter Grind or chop one onion, ingredients Put layer. Sprinkle Hattie L. Walter. touch of In the morning tomatoes, add four one-half one- then break up into small bits. five minutes. over each red pepper, for then cook in the bacon grease into a bake dish in layers with bits of butter bread top and bake crumbs over forty minutes.-Mrs. SPANISH RICE Two cups cooked rice, seasoned with salt, one cup chopped cheese, two or in layers with one cup chopped onion (if you wish it), one pint strained three pimentoes cheese on top. Bake one-half hour or mOl'e.-Mrs. Anna S. Jenne. size of an egg, pepper. cut fine, butter tomatoes, Put CHEESE AND MACARONI LOAF One-half cup macaroni broken in small pieces, one cup milk, one cup chopped green three eggs, one in boiling soft bread crumbs, one tablespoon peppers, one teaspoon each of chopped onion and parsley, teaspoon Cook the macaroni one tablespoon salt, one-half cup grated cheese. butter, 28 CONGREGATIONAL COOK BOOK tender then rinse in cold water. Cook the parsley, onion and water until to boil away. pepper in a little water with the butter, last. Line Beat eggs separately. Mix all together baking dish with buttered paper and set in pan of hot water. Bake from one-half H. B. Cole. of an hour and serve with tomato sauce.-Mrs. allowing the water and add beaten whites to three-quarters MACARONI WITH TOMATO SAUCE Pour ho~ water on macaroni; drain. One quart tomatoes, four whole cloves, one small onion, salt, a little red pepper; cook ten minutes and strain through colander. Brown two tablespoons butter with two of flour; cook all together L. C. Van Gorden. Serve hot.-Mrs. ' ten minutes. boil until tender; MACARONI WITH CHEESE pound or One-fourth twelve sticks macaroni, broken in one inch and cooked in three pints boiling water cook twenty lengths -minutes; turn into a colander and pour over it cold water; drain. Make a sauce of one tablespoon each of butter and flour and one and one-half cups of hot milk, salt; put a layer of grated cheese in bottom of bake dish, then a layer of macaroni and one of sauce, then cheese, macaroni and sauce and cover the top with fine bread crun1bs, with bits of butter dotted over, and a little grated cheese; bake until brown.-Mrs. Fred Spicer. (salted); BOSTON BAKED BEANS A quart of white beans, covered with two quarts of lukewarm water in a pan, should be placed on the back of the range early in the morning, say eight o'clock. At noon, 'if the heat has been sufficient, they will have a shriveled appearance Have ready an earthen bean pot which comes for the purpose, with a pound of salt pork, uncooked, add pepper, but no salt, as the pork is sufficiently salty, and about one large tablespoon of New Orleans molasses, to give a fine color, then fill up with water and set in moderate oven to bake slowly six hours, occasionally adding water if necessary, in the botton1, which is to be covered with beans; and be slightly soft to keep moist. to pressure. Boil beans until sugar Pour to taste. Bake until brown.-l\irs. BEANS WITH TOMATOES tender in a cup of cooked tomatoes and season with butter, Carrie M. Fay. salt, pepper and to a quart of beans. CONGREGATIONAL COOK BOOK BAKED GREEN PEPPERS 29 Cut off the stem ends of six medium sized green peppers and be to remove every seed; pour boiling water on the peppers and let careful stand until cool, then fill with the following dressing. Dressing: One pint stale bread crumbs soaked in sweet milk, one-half cup grated cheese, salt to taste; fill peppers and bake one hour.-Mrs. M. H. Beman. CELERY Trim neatly the celery'left from the table, cut in half inch lengths;- boil till done; put on lump of butter, milk, salt, and pepper to suit Mrs. W. R. Yonker. taste.- CHOPPED BEETS Boil and peel the beets and chop fine, then put in an earthen dish season with salt, pepper and butter; and set over a kettle of boiling water; stir while heating and serve hot.-Mrs. John J. Milbourn. CABBAGE SLAW To a piece of butter size of small egg, slightly browned, add medium cover and sized head of cabbage, shredded, with salt and pepper wilt; have ready one beaten egg, one-half cup sour cream, small half cup vinegar; mix and pour immediately over wilted cabbage; cook one minute; serve hot. It is nearly as good cold.-Mrs. Carl Markham. to taste; SAUER KRAUT in a layer of cabbage, sprinkle with equal parts granulated Take firm heads of cabbage, slice on cabbage cutter; pack in crocks; sugar and juice stands on four J. B. Bradley. put salt, as though preparing for table; pound each layer until top, continue process until days, after which put where it is cool. Ready for use.-Mrs. four inches from top of jar; let ferment Select STEWED CUCUMBERS cucumbers, peel the seeds, and cut each half crosswise; full-grown large, scrape out cooking time. Cook in boiling salted water pour sauce Hollandaise over them, and serve.-Miss Adah Merritt. thirty minutes; into halves, them, cut soak in cold water until drain, dish, CREAMED CAULIFLOWER Chop cauliflower fine, cook till well done, add cream and season with salt and pepper. Time for cooking about one hour. 30 CONGREGATIONAL COOK BOOK CAULIFLOWER WITH CHEESE SAUCE Soak cauliflower for one hour in strong salted water. Remove tough Place in dish and leave~. Boil the vegetables until serve with a pint of white sauce to which add two large tablespoons of grated cheese, pinch of red pepper, beaten egg yolk and two tablespoons butter. then drain. tender, FRIED PARSNIPS Boil in salted water until . tender, cut and cracker crumbs and fry in melted butter. into strips, dip in beaten egg CREAMED TURNIP AND CELERY Use two coffee cups of turnip and one of celery that have been sliced and cooked separately in unsalted water until tender. Mix lightly together, season with level teaspoon of salt and one-eighth teaspoon of pepper, add . heaping tablespoon of butter and set in back of range until almost time to serve, then add one cup of cream. ESCALLOPED ONIONS Take eight large onions, slice them and boil until tender; lay them in salt and pepper last; add a baking dish, putting in bread crumbs, bits of butter, between each layer until milk or cream until full. Bake one-half hour. STRING BEANS String the beans and wash thoroughly, the dish is full, putting bread crumbs and add half teaspoon soda, boil fifteen minutes, pour off soda water, add .enough cold water tender. Drain off water and season with butter to cover the beans and boil till cover with water (or sweet cream), salt and pepper. --- CONGREGATIONAL COOK BOOK 31 I --- "But She couldn't Bread ] tho' so much of learning had been crammed into her head, for the life of her compound a loaf of bread." Three things are' indispensible to success in bread making: yeast, good flour and watchful care. In sponging bread if the "wetting" is too hot the bread will be coarse. Use water at blood heat. Always set bread in stoneware, as more steady and uniform heat can be maintained in stoneware than in tin. Keep bread in a stone jar or tin box, closely covered. Wash and scald the bread box every baking day. Do not put a cloth or paper from the bread. In cutting new bread for the table, heat in the bottom of the box, as it absorbs the moisture the knife. Good QUICK YEAST tablespoons of flour, one and one-half tablespoons One and one-half sugar, one and one-half pint of boiling water, sized potatoes, mash them fine, then add one pint hot water mix them with the first quart; warm.-Mrs. tablespoons and add one Pare and cook six good to them and soak one yeast cake and add when luke- then add one pint cold water. salt; mix these together A. B. Bradley. '"- POTATO YEAST One-half cup flour, one-half cup salt, one-half cup sugar; add three potatoes boiled and mashed and one quart boiling water. Cook until clear, stirring constantly. When cool add one yeast cake which has been soaked in warm water until soft. WHITE BREAD Two cups yeast, one and one-half cups water, flour enough to make a thick sponge. Give it a vigorous beating, cover and let it rise over night. In the morning add flour to make it stiff enough to knead. Knead it until it is light and spongy, then shape it into loaves and put them into greased or floured pans. When they have risen in the pans to double their bulk, bake in a hot oven forty-five minutes. let it rise again in the bowl until is smooth and elastic, it SALT RISING BREAD One-half cup corn meal, a pinch of soda and salt. Scald with boiling let stand in a warm place, in the wind for five minutes; water and beat 32 CONGREGATIONAL COOK BOOK from one morning to the next. undisturbed, in a sponge, and when very light mix immediately into loaves. When light, bake; must be kept warm. Set Take a pint of bread sponge, add to it GRAHAM BREAD (WITH YEAST) three tablespoons brown Thicken this with unsifted flour sugar dissolved in a little warm water. (graham) Mrs. Mary J. Hyde. , put in a tin and let rise. When light bake in a moderate oven.- RAISED GRAHAM BISCUIT One-half pint graham flour, one-half pint white flour, one-half pint liquid yeast, one-half cup sweet milk, one-half yeast cake or one-half pint sugar, one-half cup butter or other it doubles its bulk, add one teaspoon salt and one-half teaspoon soda, if need- ed. Roll out and put in tins to rise. When ready to bake wet the top with . milk and sprinkle with sugar. Bake in a moderate oven.-Mrs. Mary J. shortening. Mix and let rise until Hyde. BOSTON BROWN BREAD One cup sweet milk, one cup sour milk, one cup molasses, one cup three cups graham flour, one tablespoon soda. Steam two and corn meal, one-half hours.-Mrs. John Claflin. BROWN BREAD Two cups buttermilk, two teaspoons soda, dissolved in the milk, one teaspoon salt, one egg, two cups graham C. D. flour. Bake slowly in a moderate oven.-Mrs. scant tablespoons molasses, one-half flour, one cup wheat Stringham. teacup brown sugar, two large kitchen shortening, spoons three ENTIRE WHEAT BREAD One large spoon flour moistened with little cold water, three large spoons of mashed potatoes, add enough boiling water to make two quarts, one-half cup sugar, one spoon salt, one yeast cake dissolved in little warm watE.r, when cool add yeast; in warm place to rise. Will make two or three batches of bread. Use one-half water with yeast; make stiff paste with whole wheat too stiff) ; make into loaves; flour; beat well; when light knead well (not let rise (not too light) ; bake well.-Mrs. Laura Hyde. set One cup graham flour, one cup white flour, two-thirds cup molasses, three cups buttermilk, two cups Indian meal, soda, one- two teaspoons CORN BREAD CONGREGATIONAL COOK BOOK half teaspoon salt; F. Knapp. steam three hours and bake fifteen minutes.-Mrs. CORNMEAL BREAD 33 E. One cup sour milk, one-half cup sugar, one teaspoon of soda, a little steam two hours; bake one-half salt, one cup corn meal, one cup flour; hour.-J eanette Hosler. PENNSYLVANIA DUTCH BREAD Four cups soft bread sponge, one and one-half cups sugar, one cup too much flour. two eggs beaten separately. Not and raisins, currants Stir with wooden spoon.-Mrs. H. L. Boice. BRAN BREAD Four cups bran, one cup flour, one-half cup raisins, teaspoons soda, two tablespoons two teaspoons baking powder, sugar, salt. Bake one hour.-Mrs. two cups sour two milk, one and one-half tablespoons molasses, W. L. Hurd. BRAN BREAD One-fourth cup molasses, one-fourth cup brown sugar, one egg, salt, one teaspoon soda, one cup sour milk, raisins, one cup graham flour, one- half cup wheat flour, two cups bran. Bake slowly.-Mrs. Ernest Crane. NUT BREAD One-half cup sugar, one egg, one and one-half cup milk, four cups teaspoons baking powder, one cup broken nut meats, one-half flour, four teaspoon salt. Let stand and rise twenty minutes.-Mrs. Chas. E. P~ck. JOHNNY CAKE One teacup sour milk, one teaspoon soda, one-half teacup molasses, one egg, two tablespoons melted butter, one and one-half cups Indian meal, one-half cup flour.-Mrs. Cora Keiffer. c.TOHNNYCAKE One pint corn meal, one pint of flour, one pint sour milk, two eggs size of an egg, one teaspoon soda dis- the last; bake twenty minutes.-Mrs. beaten, one-half cup sugar, butter solved in a little milk, add soda at Geo. Strank. BUNS Three cups bread sponge, cream and add to sponge, one egg, one- roll half cup sugar, one-half cup lard. Mix in hard loaf, and when light 34 CONGREGATIONAL COOK BOOK out and cut like biscuit, bake twenty or thirty minutes.-Mrs. R. M. Rulison. leaving room in tins for them to raise. When light HOT CROSS BUNS Beat and one scant cup butter. to a cream one cup sugar Add gradually three eggs well beaten in one pint of scalded milk, blood warm. Put in flour enough to make a smooth batter. Add one yeast cake dissolved in one-half cup lukewarm water. Beat until In the morn- ing knead rapidly, but do not use over one-half cup of flour in the kneading. Dough must be very soft. Rub over top with warm butter, and let rise. When double in bulk cut into balls like tea biscuit and rub each bun with a little butter rise and bake.-Mrs. and nlake a cross on top with a sharp knife. it blisters well. Jennie Miller. Let WHITE MOUNTAIN ROLLS Take one pint of bread sponge, add whites of two eggs beaten to a it rise, mix into Hosler. froth, one-fourth rolls and let it rise again; bake thirty minutes.-Jeanette cup of sugar, one-half cup butter; let PARKER HOUSE ROLLS One cup sweet milk, scalded and then cooled, one-quarter flour added the last added to hot milk, one-quarter quart knead into loaf without when light make into rolls, let rise and bake.-Mrs. adding more flour; set thing without cup butter cup sugar, one cup liquid yeast, one let stand over night; in a warm place to rise; stirring, E. B. Spears. POP-OVERS One large two tablespoons melted butter, one teaspoon baking powder, flour. Mix into a smooth, very thin batter, and bake in gem pans.-Mrs. cup sweet milk, one egg, pinch salt, Frank Graham. BAKING POWDER BISCUIT __ ' Two large cups flour, little pinch of salt, teaspoons baking powdeJ, mix very soft with sweet milk.-Mrs. Jopp. lard the size of an egg, two Nancy Warm the biscuit SHREDDED WHEAT BISCUIT FOR BREAKFAST crispness-don't pour hot milk over it, dipping the milk over it until the shreds are swollen; then pour a little cream over the top of the biscuit. Or, serve with cold milk or cream, according to individual in the oven to restore burn- taste. CONGREGATIONAL COOK BOOK 35 . GRAHAM GEMS Cup sour milk, one egg, melt a lump of butter, and graham flour half and half, salt in ~oiling water, pour Have your gem tins greased in after and warm; molasses, wheat teaspoon of soda, melt are mixed. oven.-Mrs. W. R. Yonker. two tablespoons to taste, of one-half ingredients bake in moderate the other FLOUR GEMS Cream one-third cup butter, teaspoon salt, one egg, teaspoons three-fourths baking twenty-five minutes.-Thirs. level four one-fourth sifted flour, gem tins about add gradually powder. J. H. Gallery. cup sweet milk, one-fourth cup sugar, two cups Bake in hot buttered SALLY LUNNS Three cups flour, three tablespoons two teaspoons butter, three tablespoons baking powder.-Mrs. sugar, Elida two eggs, one cup sweet milk, Hale. DATE MUFFINS Sift together cup butter, three Cream one-third light. beaten teaspoons baking powder and one-half alternately with three-fourths scant half cup of dates cut fine. Bake in hot well buttered muffin pans.- Mrs. John Adams. and one egg flour and three teaspoon salt. Add to first mixture and add add one-fourth times, cup sweet milk. Beat two level cups cup sugar, thoroughly One egg, cup corn meal, two cups sour milk, little salt.-Nlrs. Geo. Strank. CORN MEAL PANCAKES two teaspoons soda, one cup flour, one WHEAT FLOUR PANCAKES One cup sour milk, salt, a dash of baking powder, and flour enough then add one teaspoon soda dissolved in boiling water. thick; to make real One and one-half BREAD GRIDDLE CAKES cups stale bread crumbs, scalded milk, teaspoon salt, two tablespoons four teaspoons two eggs, one-half butter, baking powder. one and one-half cups cup flour, one-half BREAD GRIDDLE CAKES Soak two cups stale bread crumbs in a little water, two cups sour 36 CONGREGATIONAL COOK BOOK milk, one egg, one-half thin batter.-Mrs. E. F. Knapp. teaspoon salt, one teaspoon soda, flour to make a ENGLISH PANCAKES One pint milk, two eggs, one tablespoon .sugar, two cups flour, one teaspoon baking powder, one cup sweet cream, pinch of salt. flour, salt and powder together. Add the eggs beaten with the sugar and mix with the milk and cream to a batter.-Miss Mary Walker. Sift CONGREGATIONAL IEntrees!!!!!Luncheon Dishes I COOK BOOK "It is the bounty of nature that we live; but of philosophY that we live welI."-Seneca. LUNCHEON TOAST One tablespoon melted butter, one-half onion grated, one cup stewed tomato, one 35c can shrimp, paprika. Serve hot on buttered H. C. Minnie. toast.-Mrs. one cup boiled rice, one cup cream, salt and DEVILED EGGS in halves, shell and cut Boil eggs hard; slipping the yolks into a tablespoon melted butter, dish; rub with a spoon until add salt and pepper one of vinegar, one teaspoon sugar and one of mustard; and pour over the yolks. Mix and replace in the whites of the eggs. Cut a slice from the end so they will stand and place on dish garnished with lettuce.-Mrs. Anna Corbin Hughes. fine. Dressing-One EGG NESTS One cup chopped meat, one-half fourth teaspoon salt, butter, muffin rings, serve hot.-Mrs. Geo. LaFever. leaving hole in center little pepper and moisten with water; cup bread crumbs rice, one- in into which break an egg. Bake and put or GOLDENROD To a rich cream gravy add the sliced whites of hard boiled eggs. cover with yolk of egg, which has been squeezed in a shallow dish; Put through a vegetable press, and garnish with green. H. C. Minnie. Serve very hot.-lHrs. OMELET separate. then add beaten whites quickly. Add to beaten yolks one scant Turn Cover. As soon as lightly Take up on warm hot butter. Beat yolks and whites of milk for each egg, into frying pan containing cut in quarters and serve.-Mrs. tablespoon mixture browned, platter and turn with cake turner. L. T. White. ASPARAGUS OMELET of six eggs to a stiff Beat the whites and the yolks to a smooth, firm batter; froth that will stand alone, salt and add to the yolks pepper, 38 CONGREGATIONAL COOK BOOK (never milk), and then beat cream or water in the whites. Have the pan hot, and when the melted butter upon it hisses, pour in the egg mixture. Be careful not to stir; but if there be danger of burning slip a broad-bladed knife underneath. When turning out on the hot platter be careful not to break. can be used the same way. Pour over omelet a rich creamed asparagus. Mushrooms CHEESE PUFFS One cup grated cheese, two teaspoons baking powder, one teaspoon salt, milk to make a soft dough to drop from spoon. Vaughan Spencer. two cups flour, two tablespoons butter, slice of cheese on top and bake.-Babe Put DUTCH CHEESE Take a pan of sour milk, scald slowly on the back part of the stove. When scalded pour in a colander to drain, then turn out in a dish; mix in some butter and nice sweet cream; add a little salt.-Mrs. Mary A. Harris. WELSH RAREBIT One teacup of grated cheese, tablespoons of sweet cream, one-half three teaspoon salt. Put the cheese is melted, stir and pour over slices of hot buttered toast. If allowed to cool this dish will be ruined.-:Mrs. Martha Ran1say. three eggs, one tablespoon of butter, teaspoon n1ustard, one-half the cheese, butter and cream into a double boiler; when add the seasoning Serve at once on hot plates. in the eggs, slightly beaten; CHEESE STRAWS Two cups grated cheese, one cup butter, flour to roll out, cut into narrow strips and bake in oven a light brown.-Mrs. Artie Corbin. CHEESE FONDU Soak one cup of fine dry bread crumbs in two cups of rich fresh three eggs, whipped very light, one lastly, one-half pound cheese. in a buttered dish, strew some bread crumbs over top, and bake in a milk, or it will curdle. Beat into this, tablespoon melted butter, pepper and salt; Put quick oven. Serve immediately in the baking dish, for it will soon falI.- Mrs. Artie Corbin. SHREDDED WHEAT BISCUIT WITH STRAWBERRIES serving. Warm biscuit Prepare as for ordinary berries before using. Cut or crush oblong cavity in top of biscuit in oven to form basket. CONGREGATIONAL COOK BOOK 39 the cavity with berries blackberries, fresh or preserved, and serve with cream or milk. raspberries, to pineapple, bananas, can be served with Shredded Wheat Peaches, fruits, blueberries, Sweeten Fill taste. and other Biscuit in the same way. Two eggs well beaten, powder, stir quite stiff, FRITTERS one-half turn often.-Mrs. cup sweet milk, teaspoon baking Nancy Jopp. FRITTERS-APPLE, BANANA OR PEACH Two eggs well beaten, baking powder, cakes, only lard smoking hot. flour, one-half like cake batter. cup milk, Add fruit two heaping teaspoons Bake like fried last. BREAD STICKS To a little bread dough add some butter; mix thoroughly and roll leaving them in the oven in small sticks; to dry. let rise and bake to a light brown, :Mary A. Harris. Serve as a wafer.-Mrs. MARGUERRITES Boil frosting with whites of two eggs, one cup sugar, one-third add one cup finely chopped nut meats. cup water; cover with the icing, bake in a slow oven till a delicate brown. Nice for reception lunch or any time.-Mrs. Take unsalted wafers, S. L. Adams. To serve butter BUTTER CHRYSANTHEMUMS patties, in dainty individual rinse through take small pieces of butter boiling water with a little salt and press take a piece of mos- in it. Then dip through with fingers; quito netting, in cold water; set in refrigerator till wanted. TO BUTTER CRUMBS Allow two tablespoons melted butter evenly. with a fork lightly to coat crumbs to each cup of crumbs. Stir CLUB SANDWICH Toast a slice of bread and butter first, a thin slice of bacon which has been broiled till dry and tender, next a slice of the white meat of either Over one half of this place a leaf of lettuce. circle cut fro~ a ripe tomato, over Cover with a generous this delicious the other half a tender and complete it. On one half put, layer of mayonnaise, or chicken. turkey 40 CONGREGATIONAL COOK BOOK "whole meal" sandwich with the remaining piece of toast.-Mrs. Webster. Clyde 1. NUT AND FIG SANDWICHES Wash and remove the hard end from one-half pound of figs; chop Spread the bread to be this on one slice spread a thus made, and on the other a layer of peanut butter. fine and boil in a very little water until used for sandwiches with dairy butter, layer of marmalade, Press. the slices together tender. over firmly.-Mrs. A. D. Gallery. CHEESE SANDWICHES One-half pound rich cheese, one-half cup butter, a pinch cayenne add either celery or olives, chopped in a cool place until ready to serve.- pepper, a little salt; cream together; fine; spread between wafers and put Mrs. F. Godding. CELERY SANDWICH Equal parts of finely minced celery and rich cream cheese, n10isten bread season with pepper and salt, spread on buttered with mayonnaise, and fold together. --- Toast some bread and butter it. Chop ham and tongue together very fine and mix with the yolk of one egg and some sweet cream; heat this and spread on toast. CREAM SANDWICH SAUTED CHEESE SANDWICHES Mix grated cheese with salad dressing and spread between slices of buttered bread. Dip in white of egg slightly beaten with one tablespoon milk. Cook in hot oven until a delicate brown. ALMOND SANDWICHES One part chopped almonds, to two parts grated or shredded salted celery. Moisten with mayonnaise and spread between thin slices of brown bread. BOSTON SANDWICHES Press one cup of baked beans through a sieve and mix with them a tablespoon of finely minced boiled ham; season with pepper and a dash of French mustard and rub to a paste with a great spoonful of butter. Spread upon thin slices of crustless Boston brown bread and press the slices firmly together. CONGREGATIONAL COOK BOOK SARDINE SANDWICHES 41 Sardines picked up fine and mixed with cold boiled ham, also minced fine, and all well seasoned with a regular mayonnaise dressing make a delicious filling for sandwiches. EGG SANDWICHES Chop the whites of hard boiled eggs; mix the yolks smooth with mayonnaise dressing, add the whites and spread on buttered bread.-Mrs. H. C. Minnie. Cut brown bread into very thin Lay between two of these slices, sandwich fashion, a filling made of cream cheese or cottage cheese in which has been mixed chopped olives.-Mrs. L. T. White. slices, buttering lightly. Peanuts.-Equal SANDWICH FILLINGS parts of finely chopped, well roasted peanuts, and celery mixed with enough mayonnaise or thick cream to spread well. Marmalade.-Finely chopped nut meats, mixed with equal quantity of orange marmalade or a tart jelly, as currant or grape . .Cheese for Sandwiches.-One pound cheese, one teaspoon mustard. cup cream, one egg. Melt cheese as for one teaspoon salt, rarebi t.-Mrs. three-fourths Ernest Crane. Egg Sandwich.-The yolk of four hard boiled eggs, mashed with fork, moisten with cream or dressing and season with red pepper and salt. Spread thick. Pepper Sandwich.-Chop canned red sweet peppers, add salt, a little vinegar and spread quite thick. Onion Sandwich.-Soak slices of large onion in well sweetened ice water for an hour before placing between thin slices of buttered bread. ---- 42 CONGREGATIONAL COOK BOOK I S_a_Ia_ds l, "To make a perfect salad there should be a spendthrift miser ingredients up and mix them well a wise man for salt, and a madcap to stir Proverb. together."-Spanish for vinegar, for oil, a the There are four essentials to a good salad; everything that goes into it must be ice cold, the green vegetables used must be perfectly clean and crisp, and thoroughly should be well mixed just before dish is served. of a mayonnaise must be properly proportioned blended, and the salad materials the ingredients DELICIOUS FRUIT SALAD in half and seeded, One pound white grapes cut cut fine, one "large stalk celery, one cup pineapple, the following dressing: teaspoon salt, one teaspoon soft butter, vinegar. Will serve twelve.-Mrs. Dell Ranney. One-half cup sugar, one teaspoon mustard, sour apples IVlixwith one three beaten eggs, one-half cup Serve on lettuce leaf with chopped nut meats. four two bananas. Cook until thick. LETTUCE SALAD Shred lettuce and add the following dressing: Two teaspoons grated teaspoon salt, one table- two tablespoons it onion, one-half spoon lemon juice, one and one-half melted butter. separates.-Mrs. Keep in a warm place until John T. Hall. teaspoon dry mustard, tablespoons vinegar, ready to serve, one-half if not PEA SALAD One can peas, drain off liquid, one and one-half cups celery cut very to taste. fine, one and one-half cups potatoes cut very fine, salt and pepper Add mayonnaise dressing. Serve on lettuce leaf.-Mrs. L. F. Shirkey. ANTIPASTO SALAD Head lettuce, ripe tomatoes, one can antipasto. Put vidual salad plates, separate tomatoes add antipasto. Use the following dressing: one-third olive oil, salt and pepper to taste.-Babe in quarters Two-thirds and put on lettuce, lettuce on indi- then vinegar, tarragon Vaughan Spencer. CONGREGATIONAL COOK BOOK COTTAGE CHEESE SALAD 43 About one pound cottage cheese, one small green pepper, one small red pepper, or pimento may be used, one scant half cup chopped onion, one- third cup chopped celery, moisten well with salad dressing.-Mrs. H. V. Perkins. PINEAPPLE SALAD Arrange out disturbing same size and shape, cutting out of pimento on cheese, arranging and salad dressing. the salad.-Mrs. into small pieces with- on lettuce one slice of pineapple cut cheese the the shape of the slice. Make a pat of cottage like the pineapple. Put strips Fill center with chopped nuts is desired put son1e around edge of the center like petals. Clark L. Belnap. If more dressing SHRIMP SALAD five hard boiled eggs, Two cp.ns shrimp, two cold boiled potatoes, two head celery, diced, and nut meats. dressing, lifting lightly with fork to mix thoroughly. When ready to serve, add a some salad dressing. dash of whipped cream into which has been stirred Serve on lettuce sixteen.- Mrs. F. C. Arnold. leaf and garnish with pimentoes. Cover with mayonnaise serves This CODFISH SALAD Equal quantities shredded codfish and cold sliced potato, one hard boiled egg, one pickle, one-half cup celery. Cover with mayonnaise.-1Vlrs. Frank Graham. SHRIMP SALAD Four small cans of shrimp, (black walnut meats are best), three hard boiled eggs, one full pint of four bunches of celery, sprinkled pint dressing, one-half nut meats with Whipped cream. salt, one can peas, one pint mayonnaise This quantity will serve about twenty. KIDNEY BEAN SALAD One can kidney beans, one level size of tablespoons walnut, one tablespoon Vinegar, one good sized onion, one-half dozen sweet pickles. Heat vinegar, ~ustard, salt and pepper and pour over beans and pickles. Add a httle salad dressing.-Mrs. teaspoon mustard, salt and pepper Ira McArthur. to taste, but~er sugar, sugar, four 44 CONGREGATIONAL COOK BOOK CHICKEN SALAD Cook and season your chickens nicely; when cold cut in small pieces; take equal parts of chicken and celery I use the potato salad dressing for it.-Mrs. wash and cut your celery the same; and half as many nut meats. Mary A. Harris. BEET SALAD Boil beets; when cold, chop, not very fine, chop more cabbage than beets, keep separate till just before using. Dressing: One egg, two table- spoons sugar, one teaspoon mustard, beat up; add tablespoon butter, coffee cup vinegar, just before sending to table.-Mrs. Artie Corbin. little salt, pinch cayenne pepper, cook; put together TOMATO JELLY WITH SALADS Heat one can tomatoes, pepper and spice; jelly on lettuce and heap a chicken or fish salad on tomato.-Mrs. DeGolia. salt, turn into baking powder cans and chill; put slices of the F. H. strain and add one-half box gelatine; VEGETABLE SALAD Trim a bowl with lettuce leaves, slice and make a layer each of the following: cucumbers, onions, hard- boiled eggs, celery; cover the whole with mayonaise dressing.-Ml's. W. D. Crocker. (cold boiled), tomatoes, Potatoes ONION SALAD Take four nice white onions, peel, slice fine, then put boiling water. then rinse in cold then pour over your salad dressing. let stand three minutes, on onions, with a little salt; water, using several different waters, This is fine with pork and beans.-Mrs. Floyd LaFever. CHERRY SALAD Pit white cherries and stuff with hazel-nuts; mix with good salad dresRing and slice stuffed olives over the top.-Mrs. A DELICIOUS SALAD Lizzie Harris Greer. Celery, nut meats and Malaga grapes make a delicious salad. Cut the grapes in halves and seed them.-Mrs. Walter Mest. WALDORF SALAD Peel eight or ten apples, cut celery, also one bowl of any kind of nuts; mix together dressing.-l\1rs. A. Osborn. in dice. Chop one or two bunches and add French CONGREGATIONAL COOK BOOK CABBAGE SALAD 45 Two-thirds size of egg; boil cup sugar, one-half this together salt, teaspoon butter Kingsford's together and boil till it doesn't curdle; pour over the cabbage hot and cover; after standing one hour is ready for use. Slice the cabbage on a cutter.-Libbie Whitaker. cup vinegar, one teaspoon until corn starch into one-half cup cream, stir then pour all is dissolved; it CELERY SALAD One-half head cabbage, three bunches celery, both chopped fine. Take one cup vinegar, a lump of butter the size of an egg, yolks of two eggs well beaten, one teaspoon each of salt and mustard, a pinch of pepper, one teaspoon sugar; like cream, pour over the salad and if not moist enough add a little cold vinegar.- Mrs. C. M. Seger. n1ix well, put over the fire and stir till PEPPER AND GRAPE FRUIT SALAD Cut slice from stem end of six green peppers and remove seed. Re- fill with grape fruit pulp, finely cut celery and English walnut meats broken in pieces, allowing twice as much grape fruit as celery and two nut meats to each pepper. Arrange on lettuce leaves, and serve.-Bertha Wagner. BANANA SALAD Cut bananas in slices and place in center of dish upon which a leaf of lettuce has been placed and dress with lemon dressing made as follows: One cup water, one tablespoon Kingsford's juice of one lemon, sweeten to taste. Cook till it thickens.-Mrs. Jennie Miller. corn starch, SALAD Break English walnuts Four eggs, one cup brown sugar, in pieces, slice celery and cucumbers and thoroughly chill and dry; slice hard boiled eggs and place nut meats, eggs, ~elery and cucumbers in layers in a dish and pour dressing over all. Dress- two large tablespoons butter, one lng: teaspoon mustard stirred with a little water to prevent being bitter, one teaspoon salt, dash of red pepper, corn starch, one cup vinegar, one cup hot water; when cold, a pint of whipped cream last.-Mrs. two teaspoons Kingsford's John Claflin. . One envelope gelatine, one-half cup cold water, one-half cup mild VInegar, one pint boiling water, one teaspoon salt, one cup fine shredded PERFECTION SALAD 46 CONGREGATIONAL COOK BOOK JUIce of one lemon, one-half Cup sugar, in cabbage, finely cut. small pieces, one-fourth leaves with mayonnaise Turn into a mould and chill. dressing, or cut in dice and serve in cases made of red or green peppers, or the mixture may be shaped in moulds lined with pimentoes.-lVlrs. Martin Hansen. red peppers or pimentoes two Cups celery cut Serve on lettuce can sweet CUCUMBER GELATINE Put into a saucepan half a cup of hot water, vi)legar, until gelatine is dissolved, with sliced cucumbers and serve with mayonnaise.-Mrs. tablespoons three cucumbers pared and grated, one tablespoon gelatine. Cook then season and strain into a wet mold. Garnish H. H. Hamilton. three VEGETABLE JELLY One package lemon jello prepared for fruit Place in a n~ould sliced very fine, one-half cup cabbage sliced fine, jello over two green sweet peppers one-half cup celery sliced fine, one or two ripe tomatoes. vegetables and let stand until cold. When ready to serve turn on a pl::Lte of lettuce and cover with a dressing of two-thirds whipped cream and one- third salad dressing. -Mrs. H. S. Bentley. jelly. Pour LOBSTER SALAD Four butter tablespoons season with salt and pepper. To one can flaked lobster add an equal quantity of finely cut celery, to one cup diced boiled potatoes; Salad add the salad dressing in layers to prevent breaking up of potatoes. tablespoon flour, Dressing: In another dish put blended into butter, one cup milk; one-half one teaspoon sugar, one tablespoon salt, one teaspoon nlustard, then cup vinegar. Let this come to boiling point, stir into cream mixture; add the yolks of three well-beaten eggs.and remove frOlTIfire. After this is cool, add the whites of three well-beaten eggs. This will make the dress- ing quite foamy. let cook to a cream. in saucepan, It is better one POTATO SALAD DRESSING Yolks five eggs, five tablespoons vinegar; beat eggs and pour on size of an egg, one-sixth teaspoon three even teaspoons n1ade mustard, one teacup sweet cream, salt added when it gets cooL-Mrs. boiling vinegar a little at a time; butter red pepper, cook till done; Artie Corbin. three even teaspoons CONGREGATIONAL COOK BOOK MAYONNAISE DRESSING 47 two tablespoons One teaspoon mustard, salt, dash of cayenne, yolks two eggs, lemon juice, add oil a few drops at a time, using an egg beater As the mixture and lemon alternately, , cream stiffly beaten before serving.-Mrs. one teaspoon powdered sugar, one teaspoon two tablespoons vinegar. Mix dry ingredients with egg yolks, 0.1' a n1ayonnaise mixer. then add oil cup thin with a little of the lemon juice, and lastly two cups olive oil, Clark L. Belnap. add one-half If desired thickens vinegar. FRENCH DRESSING Twelve tablespoons olive oil, four one table- one teaspoon salt, one teaspoon onion chopped fine, or in slowly, and Add oil last and pour tablespoons vinegar, one teaspoon paprika. spoon dry mustard, onion extract, be sure it is well beaten.-Mrs. H. S. Bentley. teaspoon Kingsford's SALAD DRESSING Beat an egg well with two tablespoons starch and a pinch of salt. Blend half t",.o-thirds teaspoon mustard with a little water until you have a smooth paste. Work them together and when they are smooth fill the cup with vinegar. Beat all together with the egg and sugar, add half a cup of water and large of olive oil. lump of butter, the fire steady This dressing will keep for months.-Mrs. or if you prefer it has boiled one minute. H. L. Boice. a tablespoon in a teacup sugar and Stir over until corn SALAD DRESSING cup sugar with three Moisten one-half to boil then add one cup of sweet cream and one-half Corn starch. smooth and creamy. When cold this fine or a salad of sliced apples, celery and nut meats.-Mrs. bring teaspoon Kingsford's in a little at a time while boiling, which will make it for cabbage sliced T. A. Farrand. is a fine dressing tablespoons vinegar, Stir SALAD DRESSING eggs, teaspoon Three one then add butter mustard, thickens, SWeet cream over salad.-l\1rs. one cup vinegar, pepper. salt, the size of a walnut. E. R. Britten. one cup sugar, Cook in a double one teaspoon dry it Just before serving turn boiler until CRACKERS TO SERVE WITH SALAD Grate dairy cheese, add a pinch of salt, spread over crackers; then 48 CONGREGATIONAL COOK BOOK sprinkle each cracker with a little paprika. until cheese melts. Serve hot. Place in tin and set in oven CHEESE AND NUTS Grate one pound cheese and add cream enough to make it soft. Stir slightly broken, pack into a nabisco in one-half pound of walnut meats wafer box, and when set, cut in thin slices. Nice to eat with salad. I --- CONGREGATIONAL COOK BOOK Pies 49 I "We'll cut it square or bias, Or any way we please, justify us And faith shall When we carve our pie and cheese." -Eugene Field. PIE CHUST For one pie, rub together, not too thoroughly, one-third cup of lard and a pinch of salt, hold the mixture Use. a little more than one-third crust more digestable. is desired rather "short." crust To keep the lower crust Some add one teaspoon then add just together. enough water one cup of flour and to to make cup of lard if pie corn meal the bottom crust nearly all the sugar used for sweetening if a fruit pie, sprinkle Pumpkin or custard must be dipped with a spoon so as not sugar, or can be poured from a small cup held close to the crust. the flavor of nearly all kinds of pie. out, wet edge of lower crust from soaking, put as evenly as possible on the pie. Then, this before filling in with fruit. the improves pie from running A little salt To prevent a little flour over to disturb just be- also make plenty of fore adding top crllst, and press edges firmly together, large openings in upper crust the steam. to let out The oven should be quite hot when pie is first put in and moderated afterwards .. ORANGE CREAM PIE Beat together o~e heaping tablespoon dIssolved in milk. minutes. Cl:USt. Make meringue shghtly in the oven.-l\1rs. Pour flour, one level the yolks of two eggs with one-half add tablespoon I<:ingsford's corn starch into one pint of boiling mill\: and cook three and pour into baked the pie and brown of the egg whites, pour over cup sugar, of orange Let cool and flavor with extract Elmer :McArthur. BUTTER SCOTCH PIE One tablespoon butter, one tablespoon Kingsford's eggs, one cup brown sugar, one cup mille Sugar and four Use whites of eggs for frosting.-Mrs. tablespoons milk. Cook five minutes, J. D. Birney. Put butter in pan, melt, corn starch, two then add then add the rest. 50 CONGREGATIONAL COOK BOOK One and one-half BUTTER SCOTCH PIE cups brown sugar, one and one-half yolks two eggs, one tablespoon butter, in a double boiler. crust meringue made of the egg whites and pulverized sugar. -Mrs. three tablespoons J. B. Hendee. previously into Put cups milk, flour, vanilla. Cook baked and cover with Brown in oven. GERMAN TART PIE One cup sugar, one-half cup butter, one cup nut meats, one teaspoon cloves, cinnamon powder, wine glass of cherry juice or wine, one cup canned cherries. crust and bake. When ready to serve cover with whipped cream.-Mrs. Elton Spears. teaspoon one-half allspice, and three eggs, baking Fill SWEET POTATO PIE One cup mashed sweet potatoes, one-half cup butter, one cup sugar, teaspoon each of cinnamon and ginger. and bake to a cream, mix ingredients two eggs, one pint milk, one-half Beat potato and butter like pumpkin pie.-Mrs. M. L. Clark. thoroughly SOUR CREAM PIE teaspoon cinnamon, one Cll!) .Jlgar, one-fourth One cup sour cream, on~-h ~lf cup seeded raisins, chopped fine, one- half three yolks of egg' ~"ne white of"~gg. '{'Bake like lemon pie, using the whites 'of Put on after pie is baked and brown two eggs, with two tablespoons in oven. before baking.-Mrs. liked that way, stir all teaspoon cloves, John T. Hall. three whites in together If not sugar. BUTTERMILK PIE two-thirds One cup buttermilk, size of an egg, one teaspoon each of cinnamon and nutmeg, one tablespoon flour, one cup raisins on stove and let cook until little salt. thick. Bake with two crusts. cup sugar, one egg, butter Put Fine.-Mrs. Geo. Pilkinton. chopped, together CHOCOLATE PIE '?'wo cups milk, yolks two eggs, flour, two tablespoons spoons Heat milk, chocolate and sugar of the cold milk and the beaten yolks of eggs. Let all cook until Flavor two table- size hickory nut. then add flour dissolved in a little thickened. crust. When baked vanilla and bake with only the under chocolate, butter grated together, cup sugar, two-thirds \\ CONGREGATIONAL COOK BOOK 51 cover with two beaten whites mixed with a little sugar. and brown slowly.-Mrs. B. S. Harris. Put in oven again PUMPKIN PIE Two-thirds one-half teaspoon ginger, -Mrs. Artie Corbin. cup pumpkin, one egg, one-half cup sugar, little salt, little nutmeg, a teacup milk; bake forty minutes. Three eggs, three tablespoons little salt and nutmeg, three CUSTARD PIE sugar, cups milk; bake in lower crust. CREAM PIE Two eggs, one-half cup sugar, two cups milk, one heaping tablespoon to taste. of flour, one heaping teaspoon Kingsford's Heat add to milk and cook to a thick custard. Bake the crust, and when cold fill with the custard. F. S. Leigh ton. the milk. Beat sugar, eggs, flour and corn starch together, Put whipped cream on top. Serve cold.-Mrs. corn starch. Flavor One cup steamed squash, three-fourths cup milk, one teaspoon cinnamon, one-third teaspoon ginger.-Mrs. Sb'ank. cup sugar, one George SQUASH PIE two eggs, One lemon, one cup sugar, yolks th ..:ec eggs, ('up water, flour; when baked add the t'eaten whues of three two-thir~ stir in two tablespoons eggs with three tablespoons sugar.-Mrs. LEl'rION PIE Anna Gallery. One large cup sugar, three eggs (yolks of three and whites of one), juice and grated rind of one lemon, two tableslwons Cook in double boiler it thickens. Use the whites of the two eggs beaten stiffly and two corn starch, one cup boiling water. large piece of butter, Kingsford's until tablespoons sugar for frosting.-Mrs. Geo. Strank. Line pie tin with crust; DUTCl1 rl~ fill with apples, cut up fine and bake w,th(>ut top crust, then frost with whites of two eggs.-Mrs. John Hall. Grate sweet apples, sweeten, add three eggs, season. Bake and cover with frosting or whipped cream.-Mrs. Geo. LaFever. APPLE PIE 52 CONGREGATIONAL COOK BOOK PIE PLANT PIE Stew pie plant and sweeten; two eggs. Bake with one crust. When baked, beat with sugar, and ice the pie. add one crumbed cracker and yolks of the whites of the eggs FRUIT PIE One cup fresh or canned fruit, (depends on fruit), and bake. When done frost with whites of eggs.- yolks two eggs, two tablespoons one tablespoon flour. Line pie water, one cup sugar tin, mix all together Mrs. John Hall. MOCK CHERRY PIE Cover the bottom of a pie plate with paste. For filling use one cup of cranberries three-quarters upper crust. cup raisins spoon flour, erate oven. Some like a little more sugar. RAISIN PIE seeded and cut lump of butter in pieces, size of walnut. Bake thirty minutes Reserve enough for cut in halves, one-half cup sugar, one table- in mod- One lemon, one egg, one cup sugar, one tablespoon flour, one-half light, with the sugar, that cup raisins, one cup hot water. add juice and rind of len10n and mix in flour; add raisins and water, are cool by this time and cook until Bake in two crusts. the egg until it thickens. Beat FRIED PIES Make pie crust, roll into small rounds, fill one half with fruit, season Press edges down and fry in hot fat.-Mrs. and turn other half over. John Adams. SUIvIMER l\UNCE PIES Six crackers, one cup sugar, one cup molasses, one cup cider, one two eggs beaten size of an egg, one cup chopped raisins, thing. Spice to taste.-Mrs. Eliza Gallery. cup water, butter and stirred in, the last MINCE MEAT Three bowls meat, six bowls apples, one bowl boiled cider, two bowls raisins, one bowl suet or butter, one and one-half bowls sugar, one bowl fruit juice 01' jelly, one cup cooking molasses, two teaspoons each of cin- namon, nutmeg' and cloves, salt and pepper and boil until raisins are tender. Three or fOUl'pounds meat will make between three and four gallons.-Mrs. Guy Rogers. to taste. together Put \ \ J CONGREGATIONAL COOK BOOK 53 MOCK MINCE MEAT one-half tablespoon four cups sugar, one and one-half each of allspice, six cups chopped green tomatoes, cups water, cloves and jelly. and jelly should be mixed and cooked fiftee~ Geo. and jelly and boil about is then ready to use or seal.-Mrs. three-fourths two glasses cup butter, salt, the butter Six cups chopped pared apples, cinnamon, one tablespoon three cups chopped raisins, one tablespoon nutmeg, All the ingredients until minutes. Strank. except The mock mincemeat the apples are soft. Add the butter .. 54 I CONGREGATIONAL COOK BOOK p_u_d_d_i_n_g_s l "Your dressing, Sweet lady, the good in, dancing, gadding, where's tell me, can you make a pudding?" ESTELLE PUDDING Three eggs, well beaten, three-fourths tablespoons butter, one teaspoon baking powder, flour to make like cake batter. Kiper. five minutes and serve with vanilla sauce.-Amelia two and one-half two cup sweet milk, one cup chopped raisins, Steam thirty- tablespoons sugar, VANILLA SAUCE Two cups boiling water, one cup sugar, one tablespoon Kingsford's and flavor with Cook until clear corn starch, one tablespoon butter. vanilla.-Amelia Kiper. COTTAGE PUDDING One-fourth cup butter, two-thirds cup sugar, one egg, one cup milk, two and one-fourth cups flour, four level teaspoons baking powder, one-half teaspoon salt. Serve with vanilla or hard sauce.-Mrs. Carl Smith. RAISIN PUFFS Two eggs, one-half cup butter, little salt, one cup milk, Steam one-half hour two cups flour, two teaspoons baking sugar, one cup chopped Sauce: One two tablespoons butter, one tablespoon flour. Stir then add one cup boiling water and let simmer a few minutes. Serve with sauce. two tablespoons in cups. powder, raisins. coffee cup brown sugar, well together -Mrs. Ernest Moore. SAILOR DUFF PUDDING One egg, one tablespoon butter, one-half cup molasses, two table- teaspoon soda, salt. spoons sugar, one and one-half cups flour, one-half Add last one-half cup boiling water. Sauce: Beat yolks of three eggs, one-half cup coffee sugar, add whipped cream and vanilla.-Mrs. H. B. Cole. Steam forty-five minutes. RICE PUDDIN(; Put one-half cup rice into basin containing one cup water, and cook cups Turn into double boiler containing three is absorbed. until water CONGREGATIONAL COOK BOOK 55 milk. Cook slowly until well done and quite Spoons light brown sugar, one tablespoon add one well beaten butter. into three and sprinkle over butter while warm.-lVIrs. table- from fire and into deep dish and cover with bits of light brown sugar tablespoons J. T. Hall .. Grate one-half Add three Renlove nutmeg butter. thick. Turn egg. CHOCOLATE RICE CREAM Put a quart of milk into a double boiler and when hot stir granulated half cup of rice. Add a saltspoon of salt, one tablespoon vanilla. served either hot or cold.-Jennie butter, Cook about one tablespoon two hours. A. Frost. five tablespoons of grated chocolate, Serve with whipped in one- sugar, one teaspoon cream. May be To one quart milk add three size of English walnut, LEMON RICE PUDDING tablespoons grated sugar, butter until often, but rice is thoroughly let brown at cooked last.-Jennie rice, three rind of half a lemon. tablespoons Bake stirring (adding more milk if needed), A. Frost. DATE PUDDING One cup bread crumbs, one cup milk, one cup sugar, one cup chopped baking one egg, well teaspoon beaten, one Bake one-half hour and serve hot.-Mrs. dates, one cup nut meats, powder, butter Ira McArthur. size of walnut. TAPIOCA PUDDING Soak three add three morning to which two-thirds the beaten added. Beat whites and put on top of pudding.-Mrs. tablespoons in the cups sweet milk and a pinch of salt. When hot, add has been in a little water over night; cup sugar E. M. Carr. two eggs, yolks of tapioca TAPIOCA PUDDING '. - tapioca in a quart dish two-thirds of tepid water apples; full of tart to soaked tapioca, pour over apples, and bake one hour. least at three add one cup of Serve with Soak one cup of Fill a pudding hours. sugar whipped cream.-lVlrs. Geo. Strank. PINF.\PPLE TAPIOCA One cup tapioca soaked over night; lenlons, and add juice of one and one-half cup pineapple. Remove in morning clarify, two cups granulated then cook up sugar, one eggs well beaten. from fire, add whites of three 56 CONGREGATIONAL COOK BOOK Serve with whipped cream. Make the day before you serve it-Mrs. Stringham. C. D. LEMON PUDDING One quart milk, one large cup bread crumbs, one cup sugar, yolks four eggs, grated rind of one lemon, butter size of an egg. Bake thirty minutes, and when done spread with jelly and cover with whites of eggs beaten stiffly, with four tablespoons sugar and juice of lemon. Set in oven to brown.-Mrs. E. F. Knapp. ORANGE PUDDING Juice of four oranges; strain; thicken with two tablespoons Kingsford's add an equal amount of water; one corn starch; cup sugar; mold. Serve with whipped cream.-Mrs. boil; C. Markham. CARROT PUDDING One cup suet chopped fine, one cup grated carrot, one cup grated one cup brown two cups flour, one teaspoon soda dissolved in boiling water, one Steam three raw potato, one cup currants, sugar, teaspoon each of allspice, cinnamon, and nutmeg, hours.-Mrs. one cup chopped raisins, R. M. Rulison. little salt. CHOCOLATE PUDDING Three-fourths cup milk, one and one-half cups flour, one and one-half powder, one square Baker's chocolate. Steam one hour. cup powdered sugar, one egg, one tablespoon butter; creamy, cup sugar, one tablespoon butter, one egg, one-half teaspoons baking Sauce: One-half until then add one cup whipped cream.-Mrs. Ira McArthur. together beat S~OW PUDDING Three tablespoons Kingsford's corn starch; moisten to make smooth and pour on one pint boiling water; add a little salt and the whites of three Sauce: One-half cup of eggs well beaten; sugar, flavor and serve immediately.-Jeanette two cups milk, yolks of three eggs; boil till steam ten or fifteen minutes. it thickens; Hosler. RAISIN CUSTARD One pint milk, one cup granulated sugar, one cup raisins, spoons gelatine, yolks five eggs. Beat all boiler. After gelatine.in milk about one-half hour before cooking. taking from stove beat together in beaten whites of five eggs. two table- and cook in double Soak Stir once in a while CONGREGATIONAL COOK BOOK 57 to keep raisins Mrs. Harvey Keefer. from going to the bottom. Serve with whipped creanl.- Six tablespoons raisins, a little nutmeg. Mrs. Alice Pettit. RICE PUDDING WITHOUT EGGS rice, tablespoons sugar, Bake until rice is cooked, stirring occasionally.- three pints milk, four RICE PUDDING Take one-third cup rice, four tablespoons sugar, one quart milk, butter size of a walnut, a little nutmeg. Bake two hours in a slow oven.- Mrs. Mary A. Harris. RICE PUDDING One-half cup rice, three cups milk, one-half cup raisins, one-half cup sugar, little salt. Put together and steam in double boiler until done. Remove from fire and aod yolks of two eggs beaten, and sugar. Q. A. Hughes. Frost with whites of eggs rice, milk and raisins and serve cold.-Mrs. very BREAD PUDDING Butter fill tin in this manner and add a little warm water; bake. slices of bread and lay in a tin, cover with sliced apple and Serve sugar; with pudding sauce.-1Vlrs. Margaret LaFever. PRUNE WHIP Whites six eggs beaten to a stiff froth, one cup pulverized sugar, one-half teaspoon cream tartar one-half pound prunes stewed and chopped, bake twenty minutes in a dish of water. Eat with a cream or a sauce made of yolks of six eggs, three cups of milk, four tablespoons Libbie Whitaker. flavor with vanilla and make into a custard.- (sift sugar and tartar together), sugar; One cup suet, one cup sour milk, one cup raisins, one cup molasses, three cups flour, two teaspoons soda; steam three hours.-Grace Gallery. SUET PUDDING SUET PUDDING One cup suet chopped fine, one cup milk, one teaspoon salt, one cup molasses, two and one-half cups flour, one nutmeg, one teaspoon cinnamon, one cup raisins, one teaspoon baking powder in flour, one teaspoon soda in molasses. Sauce: One-half cup sugar, one tablespoon Steam two hours. 58 CONGREGATIONAL COOK BOOK Kingsford's pour on boiling water and cook until done.-Mrs. Harry Mest. corn starch, cup butter; one-quarter season with nutmeg; INDIAN BAKED PUDDING One and one-half cups milk, one teaspoon salt, one cup meal, one-half remainder of a quart of size of egg, one and one- grease tin cup flour; make as for mush, the milk to thin it; add four well beaten eggs, butter half cups brown sugar, one nutmeg, one teaspoon cinnamon; and bake one hour.-Mrs. Almira L. Corbin. then take CHRISTMAS ENGLISH PLUM PUDDING One pound suet chopped fine, one pound currants, one pound raisins, one pound flour, one pound dark brown sugar, one and one-half pints sweet milk, one teaspoon allspice, one-half teaspoon cloves, one teaspoon salt, four well beaten eggs. Put flour in pan and add suet, fruit, sugar and spices; mix well; then add milk and eggs together and mix all thoroughly. Line a pudding dish with buttered and steam eight hours. Care must be taken to have the pudding dish full and covered well with buttered paper and cloth. Can be made a week before wanted and steamed up when required. paper, cover tightly FIG PUDDING One cup chopped suet, one cup New Orleans molasses, one cup sour teaspoon soda, one-half pound chopped figs, one-half pound three cups flour, one teaspoon of milk, one-half chopped raisins, one cup brown sugar, each kind of spice. Steam three hours. Any sauce can be used. - APPLE DUMPLINGS in pieces about Make a light biscuit dough and roll quite thin; four inches square and roll in each, half an apple cut in a deep tin, one cup of sugar, one-half cup butter, one large cup boiling water, lay dumplings in and bake one-half hour.-Mrs. cut in pieces. A. D. Gallery. Put One quart two tablespoons Fred Spicer. SHORTCAKE CRUST flour, one-half cup butter, sugar, one teaspoon salt; wet up with cold water.-Mrs. three teaspoons baking powder, PLAIN STRAWBERRY SHORTCAKE Make a crust with one-half more shortening than for biscuit. Roll Spread the under one with butter, place the other on top in two sheets. CONGREGATIONAL COOK BOOK 59 and bake. When baked, separate layers and place mashed. and sweetened fruit between and on top. Or the crust can be baked in one piece and split and buttered after baking. Peach, orange, apple and rhubarb shortcakes are very nice. Serve with cream.-Mrs. John Claflin. 60 I . CONGREGATIONAL COOK BOOK p_u_d_d_l_en_9_S_a_u_c_e_s HARD SAUCE I One cup sugar and one-fourth cup butter beaten to a cream. Add beaten whites of two eggs or one whole egg. Flavor to taste. Set on ice. SUBSTITUTE FOR CREAM Boil three-fourths of a pint of sweet milk; beat the yolk of one egg and a level teaspoonful of flour with sugar enough to make the cream very this into it, and let cool; flavor to taste. sweet. When the Inilk boils, stir For puddings in which eggs are used, this is almost as good as rich cream, and preferable to thin cream. - STRAWBERRY One large tablespoon butter beaten to a cream. Add gradually one and one-half cups powdered sugar, and the beaten white of one egg. Beat till very light, and just before serving add one pint mashed strawberries. SAUCE FOR PUDDING One cup sugar to one pint water; boil, add butter, flour, and cook until clear; flavor. a thickening of LEMON OR ORANGE SAUCE One pint water, one cup sugar, a piece of butter pinch of salt. Let boil and stir in two tablespoons Kingsford's dissolved in water. three two lemons or oranges sliced thin. in the yolks of Beat and stir size of walnut, a corn starch eggs. Add CARl\iEL OR BROWNED SUGAR Brown one cup of sugar and dissolve in half a cup of hot water. This makes a nice sauce for waffles als9. The above will make a serving for twelve or fourteen people. PUDDING SAUCE One tablespoon Kingsford's one pint boiling water, juice two lemons and the grated rind of one-half corn starch, let come to a boil.-Mrs. l\'lartha Heminger Ganim.d. three-quarters lemon; cup sugar, I --- CONGREGATIONAL COOK BOOK Desserts 61 I "An't please your Honour, quoth the Peasant, This same dessert is very pleasant." -Pope. CHOCOLATE WALNUT JELLO Dissolve one package it begins to harden add one cup of dates and one-half fine, and one-half cup walnut meats. whipped cream.-lVlrs. W. D. Wagner. PINEAPPLE SPONGE chocolate jellt} in one pint boiling water. When too and serve with Set away to harden cup figs, cut not One can grated and let simmer pineapple, for ten minutes. gether cup of cold water When mixture stiff. Beat well and turn into moulds. J. J. Vaughan. to thicken begins Soak half box of gelatine one cup sugar, one cup water. Mix to- in half let cool. eggs well beaten add whites three of Serve with whipped cream.-Mrs. till well dissolved; mix with hot pineapple, PINEAPPLE package CREAM Dissolve in one pint water. When cold add one can grated pineapple Rock gelatine Plymouth one-half sugar half pint sweet cream, whipped and sweetened. on ice for several hours.-Mrs. Vernon Gary. and one cup and one- into mold and place Pour Soak one-half pound marshmallows, in quarters, grated pineapple over night. Next day add to this mixture cream. Serve very cold.-Mrs. Elmer McArthur. PINEAPPLE WHIP cut in one pint of one cup whipped MARSHIVIALLOW WHIP cup chopped cup milk, one cup cream, dates. Melt and One-half pound marshmallows, cup chopped nuts, one-half one-fourth one-half in milk on back of stove, when cold add cream, dates Let stand over night.-Mrs. John Eldred. whipped, marshmallows nuts. PRUNE AND MARSHMALLO\V CREAM prunes or large ones, and boil until Take California move pits and put in marshmallows. The heat partly melts they open. Re- Roll them. 62 CONGREGATIONAL COOK BOOK prunes in powdered sugar and chopped nuts. Serve with whipped cream.— Mrs. J. D. Birney. BAVARIAN CREAM One-third box shredded gelatine, one-third cup cold water, one-third cup boiling water, one cup sugar, three tablespoons lemon juice, one cup orange juice and pulp, whites of three eggs stiffly beaten, two cups sweet cream. Soak gelatine in cold water fifteen minutes, add boiling water and strain. Add sugar and fruit juice, chill mixture. This will take about twenty minutes. When thick as rnolasses, pour over stiffly beaten whites of eggs, and beat until quite thick. Fold in the whipped cream and other ingredients, as nuts or cherries. This is very pretty served in orange baskets with handles of smilax.—Mrs. Thos. Mingus. ORANGE CUSTARD Line a glass bowl with lady fingers split and stood on end. Slice oranges, sprinkle with sugar, then bananas and nut meats. Pour over all a custard made of one pint of milk, scalded, with the yolks of two eggs, one cup sugar and one tablespoon Kingsford's corn starch. Pour this over the fruit and let cool. Beat whites of eggs with two tablespoons of pulverized sugar and spread on top, set in oven to brown, and serve cold with whipped cream.—Mrs. Harry Webster. CHARLOTTE RUSSE One pint whipped cream, one cup sugar, one-fourth box gelatine, whites of two eggs beaten stiff; soak gelatine in one cup milk; mix all to(cid:173) gether ; flavor with vanilla and sherry; put into moulds and pack in ice and salt.—Mrs. Orra Stirling. FRUIT JELLY Take one box of the phosphated gelatine, pour on one quart boiling water, set on back part of the stove; when gelatine is dissolved add three cups granulated sugar, juice of one lemon, the juice of a can of sliced pineapple, then put a layer of fruit in your mold and put on just a little of the gelatine and put on the ice to cool. When it is cold add another layer and so on until you have used your gelatine. This makes enough for twenty-five.—Mrs. Mary A. Harris. CONGREGATIONAL COOK BOOK Frozen Dainties r m "The milk of if cream of assurance, which, flavored with the true love that knoweth no evil, will make a delicious dessert." faith, if long enough, stand true it m the essence of a yields 63 i Continue DIRECTIONS FOR FREEZING CREAM full of the cremn, as it increases by dasher. into falls of coarse salt. a layer somewhat stiff, Fill can about two-thirds but not rapidly, remove ice carefully this process the thoroughly mix one quart The cream should be like thick mush. the tub is full. until cream be dashed when beaten The ice should be pounded very fine so that can be packed closely around the can. With each four or five quarts broken ice, inches deep of the ice and salt and pack down around stick or paddle. crank steadily When it becomes to turn crank, the edge of cover. Wipe lid and rim of tub that no salt Remove dasher. cream from sides and mix with soft sides and bottom, wanted for use shortly, Some hours, Then carefully and over quires in bulk it of Put three the can with flat Then turn butter. lest turn more rapidly. When no longer able from mouth of tub and an inch below in cream. Scrape down hard thoroughly from the cream is If If not wanted for hole in side. tub It re- from twenty to thirty minutes hard. To pack ice cream into moulds it should be stiff enough to work well down into the mould, and then be covered over with a sheet of writing the surface of the cream, and paper Put a thick layer of salt and the lid forced over ice in a large box, put lid side up, and cover deeply with ice and salt. Requires to make cream solid. To re- move from mould, dip a cloth in hot water. wring out and lay an instant Over mould, the cover with fresh ice and salt and set away to ripen. to freeze ice cream moderately Beat cover and cork hole in cover. large enough to little more than cover ram down crust of ice and salt. in the mould, at least the edges of the paper. it is sufficiently hard. draw off all the surplus water Fill to the brim of in tub thl'ough then turn out. three hours replace turn until in middle. MAPLE l\tI01JSSE Yolks of eight eggs beaten, Boil \Vhen cold add one quart whipped sweet cream. E. R. Britten. two cups maple syrup. together Freeze fifteen minutes. six hours.-Mrs. 64 CONGREGATIONAL COOK BOOK SHERBET For one gallon, use three three bananas two (large and ripe), quarts milk, one-quarter Stir fruit and sugar well together and add milk. Dice the bananas and be sure they are ripe.-l\irs. W. L. Hurd. juice of three lemons, one can shredded pineapple, cups granulated teaspoon salt. sugar, MY NEIGHBOR'S SHERBET Two quarts milk, one quart juice of four oranges, juice of four lemons. Freeze.-Mrs. sugar, B. S. Harris. SHERBET two cups sugar One quart water, juice of two lemons, whites of two eggs, one-third box gelatine. Beat eggs, pour syrup over, add lemon and freeze. Add pineapple if desired.-Mrs. F. H. DeGolia. (cook until clear), CRANBERRY SHERBET One quart until skins burst, water, boiled together cranberries Mrs. H. S. DeGolia. cranberries, two and one-quarter cover bottom of dish with water and cook cups sugar, one and one-half cups five minutes and add the juice of one lemon." When and syrup are cold, put together. Freeze twenty minutes.- ORANGE SHERBET Juice of eight oranges, three lemons, one pint sugar, one quart milk. Scald milk and sugar until sugar Freeze. When this begins to freeze, add juice of oranges and lemon and one pint of sweetened cream, whipped.-Mrs. Adeline Palmer. is dissolved. GRAPE JUICE FRAPPE Boil one quart water, two cups sugar freezer. When cold add three cups grape juice, Pack freezer. When half frozen remove dasher, serve.-Bertha Wagner. ten minutes, strain into can or the juice of two lemons. time to set aside until VANILLA ICE CREAM Dissolve one and one-half pounds granulated sweet cream; a mixture of three parts crushed ice, one part coarse salt; every twenty seconds with quick jerk, sides of can, in one gallon strain through cheese cloth into freezer; pack freezer with turn crank once cream from sticking to to for about eight or ten minutes or until cream begins to prevent sugar CONGREGATIONAL COOK BOOK 65 .then tUIl1 fast thicken, ounce of very best vanilla, Mrs. Dennis Miller. for three minutes. Remove cover and add one then tUIn crank as fast and long as possible.- Two quarts milk, six eggs, one tablespoon Kings- ford's corn starch, one teaspoon salt. Steam in dish of water until creamy, season with lemon and vanilla and freeze.-Mrs. Jennie Lewis. FAVORITE ICE CREAI\1 two cups sugar, ICE CREAM One pint cream, one quart new milk, one and one-half cups sugar, whites four eggs; flavor with vanilla and fl'eeze.-Mrs. Artie Corbin. CHOCOLATE SAUCE FOR ICE CREAM Melt four ounces chocolate over l10t water. Make a syrup of one- half cupful each of sugar and water, boiling five minutes. When cool, add one-half teaspoon of vanilla and pour over melted chocolate, stirring slowly until smooth, and of the consistency of heavy cream, adding more water if necessary. If wanted as a sauce for desserts, H. L. Boice. it stand in a nan of hot water until ready to serve. add one cupful cream to mixture.-Mrs. Let Three cups sweet cream, one cup berries, one cup sugar. Mrs. C. T. Fairfield. BERRY CREAM TUTI FRUTI ICE CREAM Two quai.ts cream, one quart new milk, three cups sugar, flavor with vanilla, one-half cup any kind nut meats, one-half cup chopped raisins and citron, one-half cup candied cherries. When cream is partly frozen, add the well-mixed fruit.-lVlrs. Mable Blackett. CARMEL NUT ICE CREAM One pound hickory nut meats, tablespoons sugar burnt brown; chop meats very fine, put sugar over fire without water and let water and freeze.-Mrs. then add it Frank Godding. two cups sugar, one quart cream, two two tablespoons it melt and brown; pour in a little to the c~m with sugar and nut meats to dissolve it, IN all receipts ing powder "Royal." finer food will be the result, in this book calling for bak- and use and you will Better safeguard it against alum. In receipts calling for one teaspoonful and two of cream of soda spoonfuls tartar and soda out. You get and save much trouble of Royal, and leave the better and guess work. tartar, of use two the cream of food Look. out for alum baking powders. them to come to your any consideration. substance its digestibility. not permit under jurious part you this, and it of alum in whiskey why women and children? equally not into They food, destroying All doctors will Do your house add an in- in tell The use is unquestionable. is absolutely the protect prohibited; food of our Alum baking at a cent powders powders may be known by an cents a pound are no them. the label is shows Use it Baking their price. ounce or ten or twenty-five made Avoid baking powder unless made from crealllltf from alum. tartar. I CONGREGATIONAL COOK BOOK C_ak_es__ HER FIRST CAKE 67 I She measured out the batter with a very solemn air; The milk and sugar also; and she took the greatest To count and to add a little bit Of baking powder, which you know beginners oft admit. Then she stirred it all together and baked it full an hour; But she never quite forgave herself the eggs correctly, for leaving out the flour. care cut butter thoroughly, In cold weather the cake is baked. to stand until needed. Use pulverized sugar Clean the table of all utensils not needed, and provide everything If in warm weather, place that will be needed until for the eggs in cold water they will remain in dish all delicate cakes. Beat whites of eggs until into small pieces when turned upside down. stir, and warm, not melt. There is a great knack in heating cake; don't bringing the batter up from the bottom of the dish but beat instead of at every stroke, as this drives the air into the cells of the batter to make the cake finer grained. out of them. Beat more slowly at Always bake a small cake first, then add more flour if needed. A cup al- ways means a teacup, not a coffee cup. The proportions of rising powder to one quart of flour are three teaspoons of baking powder, or one tea- spoon of soda, and two teaspoons or one pint of SoUl' milk layer cakes should be covered and one level teaspoon of soda. All except in the oven. Cake should rise with a sheet of brown paper when first put large cakes requiring a good, and begin to bake before browning much; steady, solid heat, about as for baking bread; layer cakes, a brisk, hot fire, as they must bake quickly. cream tartar, the last FRUIT CAKE Take one pound flour, one pound brown sugar, one pound butter, pound citron, one pound currants, ten eggs, soda, two tablespoons ground cinnamon, one table- Spoon ground cloves, one wine glass brandy; put a little extra flour on the fruit.-Mrs. Mary A. Harris. two pounds seeded raisins, one-quarter two teaspoons MOTHER'S FRUIT CAKE Five eggs, three cups flour, one teaspoon cups sugar, one and one-half soda, one pound raisins, cups butter, four one pound currants; 68 CONGREGATIONAL COOK BOOK cloves, cinnamon, mace. Must not stir too much or it will make citron, it light colored.-Mrs. Martha Ramsay. MOLASSES cup brown sugar, two eggs, one cup raisins, FRUIT CAKE one-half cup butter one teaspoon Two-thirds cup molasses, spoons butter put one level gether or ginger, lard, one-half two tea- Cream it; then put all to- and beat Lewis Ford. cinnamon, and sugar, put one-half one-half grated nutmeg, one cup sour milk. teaspoon soda into the molasses teaspoon soda into the sour milk and beat; and beat, adding flour for a good batter.-Mrs. COOKED FRUIT CAKE One cup brown sugar, one cup cold water scant three minutes, one cup shortening, cloves. Boil hard for teaspoon one-third teaspoon then dissolve one scant turned on sugar, teaspoon cinnamon, let cool until two cups one- luke- and add to this to- powder. Stir soda in water baking teaspoon two cups and bake.-Ml's. flour and one-half Dora Andrews. raisins, quarter warm, mixture gether PORK.CAKE One pound pork chopped fine, one pint boiling water, pound one cup molasses, one cup raisins, one-fourth three citron, each cinnamon, cloves, and allspice, three teaspoons cups one soda sugar, tablespoon (large) .-Mrs. Eva Burgess. One cup butter, one teaspoon teaspoons Boice. soda, cinnamon, COFFEE CAKE one cup molasses, one cup cold coffee, one cup sugar, two H. L. two eggs, citron, one cup raisins, one cup currants.-Mrs. flour, one teaspoon five cups cloves, DATE CAKE two eggs, one-third cup butter, One cup brown sugar, until gether two-thirds powder, one pound dates, cut cup water light, add one-half teaspoon allspice, one-half and flour enough to thicken, two teaspoons fine.-Mrs. Mable Blackett. all beat to- cup molasses, baking DRIED APPLE CAKE One cup dried apples over night, apples and stew them in one cup molasses one-half hour. half cup butter, one cup brown sugar, one cup butternlilk soaked in water then chop the Two eggs, one- two or sour milk, CONGREGATIONAL COOK BOOK 69 level teaspoons nutmeg, soda, one teaspoon each of cinnamon and cloves, one-half three cups flour. This makes two.loaves.-Mrs. Pe~er Beasore. ANGEL FOOD Whites of eleven eggs, one and one-half cups granulated sugar, one cup flour after once sifted, one teaspoon cream tartar, one teaspoon vanilla. Sift the four add vanilla and flour, eggs, not too stiff, stirring lightly but in a moderate oven, forty minutes.-Mrs. W. R. Yonker. the flour and cream tartar then beat thoroughly; six times; in the sugar bake in an ungreased sift sugar lightly; times; beat tin, ANGEL FOOD CAKE One cup sugar, one cup flour, tablespoon Kingsford's cup milk, have ready whites two eggs beaten till dry. flour and beat, Geo. Myers. sift all together corn starch, then fold in eggs, flavor. Do not grease tin. Frost.-Mrs. two teaspoons baking powder, one Scald one Pour hot milk over foul' times. WHITE CAKE Take one and one-half cups granulated cup sweet milk, two and one-half cups flour, sugar, one-Iuilf cup butter, two-thirds the whites of five eggs, two heaping teaspoons baking powder, flavor with lemon and vanilla; cream the butter and sugar, add milk and flour and eggs well beaten, the stir baking powder in the half cup of flour; bake in a moderate last oven. This can be used for layer cake by baking in three layers, or for a loaf nut cake by adding two cups nut meats.-Mrs. Mary A. Harris. thing; WHITE CAKE One cup sugar, two teaspoons baking powder, whites two cups flour, beaten and added last, ing desired, one tablespoon soft butter, and beat until creamy and the right Jenne. three heaping tablespoons butter, one-half cup milk, stiffly flavor- sugar, XXXX, Anna eggs, One egg well beaten, consistency to spread.-Mrs. add confectioner's flavoring. Frosting: three ENGLISH WHITE CAKE One cup sweet milk and one cup granulated flour, five tablespoons melted two cups flavor to taste. Beat in butter loaf or cup cakes.-:Mrs. H. V. Perkins. gether, baking powder, well. Either sugar butter, stirred well to- two teaspoons last and beat all together 70 CONGREGATIONAL COOK BOOK WHITE CAKE One and one-half cups sugar, two-thirds then add one-half cup Kingsford's gether, add whites of five eggs beaten to a stiff froth, light as foam, a little milk, not quite two-thirds flour, and two teaspoons baking powder, vanilla. even better when a day or two old if kept moist.-Mrs. cup sweet milk, T. A. Farrand. cup butter, creamed to~ stir and beat until corn starch dissolved in two and one-half cups This is fine and will be in a place where it will keep WHITE CAKE Two cups sugar, three-fourths cups flour, two teaspoons baking powder, whites of five eggs. lemon and vanilla.-Mrs. cup butter, one cup sweet milk, three Flavor with R. M. Rulison. CORN STARCH CAKE Whites of twelve eggs, three cups sugar, one cup butter, corn starch, one cup sweet milk, one teaspoon soda; beat the eggs well and stir three cups two teaspoons in last; flour, one cup Kingsford's cream tartar, vanilla. This will make two loaves.-Frances SILVER CAKE Leonard. Whites of four eggs, beaten stiff, one cup sugar, one-half cup sweet two cups flour and two teaspoons baking powder; milk, one-half cup butter, the flour and baking beat butter powder; after mixing them thoroughly together, add lastly the whites of the eggs; bake in a well buttered cake tin and put a thin white paper in the bottom of tin.-l\'lrs. Alice Pettit. add the milk, to a cream; and sugar INEXPENSIVE DEVIL'S FOOD One large cup sugar, butter teaspoon soda one-half buttermilk, smooth paste with hot water, in last. Bake in layers pieces of marshmallows size of an egg, one egg, one scant cup le-half scant cup of cocoa mixed to a the cocoa paste icing in which Put tOgether with fondant two cur" flour, vanilla. and put have been dropped.-Mrs. Albert Neuman. DEVIL'S FOOD Two cups brown sugar, one-half cup sour milk, two-thirds cocoa dissolved in one-fourth cup boiling water, eggs, one teaspoon two cups flour, one-half cup butter and lard, cup grated chocolate or two tablespoons let stand until cool. Two in the milk, one teaspoon vanilla. soda dissolved CONGREGATIONAL COOK BOOK Filling, white of one egg, one cup chopped raisins.-Mrs. if baked in layers: One cup brown sugar boiled as for other L. F. Shirkey. 71 icing, DEVIL'S FOOD IN LAYERS cup butter, together Two cups brown sugar, one-half three scant cups flour. Beat cup and dissolve one teaspoon cup hot water and add to n1ixture. When ready for oven cup melted chocolate.-Mrs. two eggs, one-half sour milk, soda in one-half stir in one-half Floyd Robinson. SOUR CREAM CHOCOLATE CAKE One and one-half cup sour cream, and vanilla, one-half other Mrs. L. B. Darling. two whites one-half cups sugar, cup chocolate or cocoa, one two cups flour, one teaspoon each of soda, baking powder salt, one egg and yolks of two, using the This makes three layers or one large loaf.- for frosting. teaspoon CHOCOLATE ROLL Three eggs, one cup sugar, one cup flour, one teaspoon Beat up whites yolks of the eggs, well beaten, water, into a well buttered and pour paper, boiling water. six tablespoons powder. Mix carefully powder, stiff, add the sugar gradually, and baking floured baking tin. Bake in a hot oven for sugared jelly roll. Chocolate Filling: pan, add a half blended together, Spoons Kingsford's boiling. the roll while warm.-Mrs. cup of sugar then add one teaspoon corn starch mixed with one-half teaspoon over with the chocolate :Melt two squares Remove from fire and add one-half John Adams. and one-half spread butter, baking of the eggs very flour and Turn out onto a filling and roll up like a chocolate in a small sauce Stir until well cup water. table- Stir until Spread on cup milk. vanilla. one and one-half ten minutes. CHOCOLATE .....FlCE CAKE one-half One-half cups white cup butter, cup seeded raisins, one-half chocolate or three heaping Sour milk, one level Spoon cinnamon, vanilla. add fruit, nuts and chocolate, beat the first mixture. alternately. one an. cup chopped nut meats, teaspoons soda, one-half three squares Baker's cocoa, one egg beaten light, one cup cups flour, one tea- in one cup sugar, into Add sour milk and flour sifted with soda and spices, the egg, add rest of sugar and beat two and one-half Cream butter, tin3 or in a sheet.-l\lrs. Bake in small C. ;.~. Coller. teaspoon teaspoon sugar, beat .- 72 CONGREGATIONAL COOK BOOK CHOCOLATE CAKE One cup white sugar, one scant half cup butter, two eggs, one-half two cups flour, one teaspoon two- and cook thick. Remove from fire and set aside to cool.-Mrs. Roswell cup sour milk, one teaspoon soda in the milk, vanilla. thirds cup Baker's slowly until West. chocolate, yolk of one egg. Beat all together One-half cup white sugar, in custard last. Custard: Stir FROSTING ) Two cups white the syrup begins to boil 1\1ix and set aside for a half hour. sugar, one cup cold water, one-eighth cream tartar. fire and stir until boil). Boil until until it cools. Stir until to spread. One teaspoon of vanilla should be added while stirring. it Roswell West. teaspoon Then put over a brisk it begins to the dish into cold water the frosting is white and creamy and thick enough After the top.-Mrs. is spread on cake melt Baker's chocolate and pour over (do not stir after in cold water, it hardens then set APPLE SAUCE CAKE One and one-half cups brown sugar, one-half cup butter, one and one-half apple sauce, two cups flour, raisins, one-half cup currants, cups apple sauce, one-half two eggs, soda dissolved in two teaspoons baking powder, one-half cup teaspoons one cup nut meats.-Mrs. W. A. Small. APPLE SAUCE CAKE teaspoon cloves, one cup seedless One cup brown sugar, one-half cup shortening, one cup apple sauce, teaspoon soda, dissolved in a teaspoon water and added to the sauce, one raisins teaspoon cinnamon, one-half chopped, one cup dates chopped, just two cups rich color enough to blend well, as w~)l'king it detracts and flavor. Bake slowly in shallow pan. to- gether when cold with the following icing: One and one-half cups dark size of hickory nut, boil brown sugar, for two minutes. teaspoon baking powder and beat with a silver fork until fluffy and cool. Add one teaspoon vanilla when icing is quite coo1.-Mrs. C. A. Coller. sweet cream, butter Take from fire, and add a small flour. from the peculiar If desired as layer cake, put two tablespoons this batter Stir SPICE CAKE WITHOUT EGGS One cup sugar, raisins, one and one-quarter scant half-cup of butter and lard, one cup ground cups sour milk, one teaspoon soda, one tea- CONGREGATIONAL COOK BOOK 73 spoon cinnamon, Mrs. F. W. Mendell. one-half teaspoon cloves and nutmeg, two cups flour.- SPICE LAYER CAKE One cup sugar, one-half cup molasses, one-half two tablespoons cold coffee, one tablespoon soda, one teaspoon each of cinnamon two cups flour; bake in three in boiled frosting.-Effie layers Brainerd and put Pollard. third cup butter, late, one teaspoon eggs, raisins cup sour milk, one- grated choco- two together with chopped and cloves, MOLASSES LAYER CAKE Two eggs, one-half cup sugar, one-half sour milk, one teaspoon flour, vanilla. L. B. Pratt. soda, one-half Bake in layers and put cup molasses, one-half one and one-half cup cups cup butter, together with boiled frosting.-lVlrs. GINGER LAYER CAKE. GOOD Two egg yolks, one cup molasses, shortening, butter or other teaspoon two-thirds Set in oven to brown top slightly.-l\1rs. cup white ginger, flour two-thirds cup one teaspoon soda, one teaspoon cinnamon, one stiff, add and on top. to mix quite sup-ar. flavor and svread between layers cup water, one-half the egg whites Beat thin. \Vill West. One cup molasses, one-half cups flour, one teaspoon soda, four half teaspoons one-half ginger, HOT-WATER GINGER BREAD cup boiling water, tablespoons melted butter, two and one-fourth one and one- teaspoon salt.-Mrs. Carl Smith. CQCOANUT CAKE Two cups white sugar, one-half three eggs, three milk, the flour. The Jelly: ford's corn starch or flour, beat let it boil; when cool, stir cups flour, one tablespoon One egg, one-half together; cup butter beaten together, one cup baking powder mixed in cup sugar, one tablespoon Kings- stir in one-half pint sweet milk; in a little cocoanut.-Mrs. N. Davis. One cup sugar, HOT WATER LAYER CAKE two eggs, butter size walnut, baking powder, sifted with the flour. Cream sugar, then add flour, lastly add one teacup boiling water; two cups flour, two eggs and stir well. Flavor teaspoons butter, to taste.-Mrs. S. S. Kellogg. 74 CONGREGATIONAL COOK BOOK .\'1 RADER CAKE cups sugar, one-fourth One and one-fourth cup butter, whites of three eggs. Beat all to a cream. One cup sweet milk, two teaspoons bak- two level cups flour well sifted with the baking powder, flavor- ing powder, ing. Filling: heated, one- fourth cup sugar, yolks of three eggs, one teaspoon flour, one-half cup milk, beat all together, then add to hot milk. Stir in one cup ground nut meats. -Mrs. One-half cup sweet milk, small piece butter, E. S. Harris. PINEAPPLE CAKE Two cups pulverized sugar, one-half cup butter beaten to a cream, add one-half cup sweet milk, two and one-half cups flour, two and one-half teaspoons baking powder in the flour, whites of eight eggs. Bake in jelly tins and put Spread each layer with grated pineapple well drained.-Mrs. together with plain boiled frosting. H. P. Egan. HICKORY NUT CAKE two-thirds One cup sugar, butter size of an egg, whites of two eggs, two teaspoons baking powder. Filling: cup sour cre~m, pinch of soda, one cup two cups flour, two-thirds it begins to thicken, let cool before putting in the cake.- cup sweet milk, One cup chopped nuts, sugar; boil until Mrs. S. R. Crittenden. NUT LOAF CAKE One and one-half cups sugar, one-half cup butter, whites of four eggs, three-fourths powder, one cup chopped nuts put F. H. DeGolia. cup sweet milk, in one-half cup flour, flavoring.-Mrs. two cups flour, two teaspoons baking SPONGE CAKE beaten Three eggs, yolks and whites separ3t~ly, one cup sugar, mixed well with yolks until they are perfectlJ white, one teaspoon vanilla, one cup flour sifted together with one teaspoon baking powder, one-half teaspoon salt. Ado five tablespoons cold water and lastly the beaten whites oJ. the eggs. Bake twenty minutes.-Mrs. Frank Graham. One and one-half SOUR CREAM CAKE cups brown sugar, one tablespoon butter, eggs, one cup good sour cream, one teaspoon s\,da in the cream, flour; flavor with nutmeg and lemon. Good.-l\iiss Mary Harris. two two c\lps CONGREGATIONAL COOK BOOK SOUR CREAM CAKE One cup sugar, one egg, one cup sour creanl, one teaspoon soda, scant cups flour, one teaspoon baking powder.-Mrs. Chas. E. Peck. SOUR MILK CAKE 75 two One cup brown sugar, one egg, one cup sour milk, one teaspoon soda, salt, cinnamon, nuts and raisins, two cups flour.- large tablespoon Mrs. Ernest Crane. lard, YELLOW CAKE Yolks of seven eggs and one whole egg, cream two scant one cup of sweet milk, baking powder, flavor. Cover with frosting.- cups of three scant cups sugar and scant half cup of butter; flour, Mrs. John J. Milbourn. three even teaspoons FEATHER CAKE One cup white sugar, two heaping one tablespoon teaspoons baking butter, one egg, two-thirds flour. two cups powder, cup sweet milk, Flavor with lemon.-Mrs. L. B. Pratt. FIVE MINUTE CAKE and one and one-half Put one cup sugar spoons Royal baking powder fill to half full with butter, to the sugar and flour. Beat cups into a bowl. Use whites flour with two tea- two eggs in a cup, half of cup with milk, and add and fill remaining five minutes.-Mrs. F. S. Leighton. LITTLE LOAF CAKE Break one egg into a teacup and then fill with cream, one cup sugar, cups flour, one teaspoon baking powder, lemon extract.-Mrs. two scant S. S. Kellogg. KATE'S CAKE Two eggs, one ~up sugar, one and one-half two-thirds powdet', baking walnut; III last.-Grace two teaspoons Gallery. • J CREAM CAKE cups flour, butter cup boiling water, size of put Four eggs, four tablespoons water, one and one-half cup sugar, one teaspoon baking powder, vanilla. and beat yolks of three lastly, whites. ' Cream tablespoon Kingsford's eggs cr.e cup milk (sweeten cor J starch.-Mrs. together, add water, to taste), Wesley Vaughan. cups flour, one Take whites of four eggs flour and one yolk, one then sugar, 76 CONGREGATIONAL COOK BOOK ROLL JELLY CAKE One cup sugar, one tablespoon butter, three tablespoons milk, one cup flour, two teaspoons baking powder. Bake in dripping pan, turn out on towel, spread with jelly, and roll while warm.-Mrs. W. S. Henderson. three eggs, CREAM PUFFS and stir until it dissolves, then stir constantly while cooking until Put one cup of water in a pan over the fire. When it boils add to it in one and one-half cup butter one-half cups flour, stirring it is smooth and forms a ball leaving the side of the pan. Take from fire and let cool. When cool add one-half teaspoon salt and six eggs, unbeaten, one at a time; then add an- add one egg, beat tin, other until all are used. Drop, by the tablespoonful, forming little cakes. Bake twenty minutes. light to pick up. Filling: Scald one pint of milk, rub two tablespoons Kings- ford's corn starch smooth with a little cold milk, add to the scalded milk, stir add one cup sugar; three eggs light without then cook until till it thickens; beat stir all the time, in the paste, until it entirely disappears; on a buttered them bake until To test separating, tender.-Mrs. Floyd LaFever. r CONGREGATIONAL COOK BOOK Cake Fillings &1-------.---------------1&1 BOILED FROSTING One cup granulated stir slowly into the beaten white of one egg; sugar, four tablespoons water. flavoring. hairs; 77 1 Boil until it CARMEL FILLING One cup sweet cream, one and one-half boil forty minutes; put between layers and on top.-l\il's. cups brown sugar, one tea- vV. spoon butter; R. Yonker. PINEAPPLE FILLING FOR CAKE One cup sugar, two tablespoons Kingsford's gether. Then add yolks of two eggs, one can pineapple, and one cup boiling water.-Mrs. Clara Honeywell. corn starch, sifted to- juice of one lemon CAKE FILLING Two tablespoons sugar, one tablespoon tablespoons Kingsford's till very thick. Effie Sprague. chocolate or cocoa, one cup water, butter, one cup white salt. When boiling add two heaping Boil corn starch dissolved in half cup cold water. little Add one cup walnut meats. Season with vanilla.-l\Irs. FIG FILLING One-half pound of chopped figs, one small cup of sugar, one cup of cook until tender. water; RAISIN FILLING One cup raisins seeded and chopped fine, one-half one cup sugar; boil until cup of hot water, Brainerd Pollard. thick enough to spread.-Effie PEANUT FROSTING soft butter it will spread nicely. Cut cake in squares, (not melted) one teaspoon water. Stir spread John T. Hall. in chopped peanuts.-Mrs. Three tablespoons in pulverized sugar until frosting on all four sides and roll One-half cup hickory nut meats, one cup raisins one cup sugar, yolks of three eggs. Boil sugar a~ fu}' uuiJed frosting; seeded and chopped, pour FILLING 78 CONGREGATIONAL COOK BOOK over well beaten yolks; stir in raisins and nuts; illa. A little lemon juice improves it.-Mrs. Jennie Lewis. season with lemon or van- FROSTING OR FONDANT until stiring. it hairs without Two cups granulated sugar, one-half cup water, flavoring. Boil the Remove from fire and let stand ingredients then frost cake. Take the until partly cool, then whip into a creamy mass, same ingredients then kneed like bread into and when cool stir until white, small balls, press nut meats into them or coat with chocolate, and you have the expensive French chocolate or cream candy. This fondant or frosting may be wrapped in a wet cloth and put away and used when wanted, if the It has been known to keep six cloth is moistened every five or six days. into a double boiler and months and improves with age. A piece of it put at a moments melted until notice. Eunice Neu- man Higgins. soft and creamy makes a delicious frosting If it is stirred it will grain and prove a failure.-Mrs. MAPLE FROSTING Boil about one and one-half cups maple syrup until en when dropped in cold water. eggs, whipping constantly with an egg beater until cool.-Mrs. old. it begins to hard- Pour slowly over the beaten whites of two F. C. Arn- ALMOND ICING One and one-half cups of sugar, put let it boil on the back of the stove until into this two tablespoons of water; beat the whites of two eggs to a stiff froth, and pour the syrup over t\1em, beat- ing all till cool, then add one-half pound almonds, blanched and pounded to a paste. it is wax or stringy; Three pounds pears, one pound figs, one pound raisins, Put through grinder, cook down and can hot.-Mrs. two pounds Geo. Glasscoft'. sugar. CAKE FILLING CAKE FILLING AND TOP OF CAKE One cup granulated then add one cup cherries chopped fine (if canned cherries are used drain them be- fore putting with the sugar), it stands up like whipped cream.-Mrs. sugar, white of one egg beaten stiff, then beat until C. M. Seger. CONGREGATIONAL COOK BOOK 79 COCOA ICING A little milk in a cup of sugar; boil until it makes a soft ball spoon of cocoa and a tablespoon of butter in cold and stir until water; add a desert it thickens. One whole egg beaten very light, one tablespoon soft butter, enough Powdered sugar to make a stiff paste. Flavoring.-Mrs. H. S. Bentley. BUTTER FROSTING VANITY One cup granulated sugar, white of one egg, one banana mashed is dissolved thoronghly. sugar nntil fine. Whip for This is nice for using between layers of cake. Use one tart yoU desire instead ten or fifteen minutes of banana.-Mrs. J. H. Gallery. apple grated if 80 CONGREGATIONAL I Cookies and Doughnuts. I COOK BOOK 1<0, weary mothers mixing Don't you wish that Your lips would smile, A cookie bush or a doughnut food would grow? to see, I know, dough, tree." SUGAR COOKIES One and one-half two teaspoons -Mrs. M. L. Clark. baking cups white sugar, one scant cup butter, powder, flour enough to roll. four eggs, Flavor with vanilla. COOKIES One cup sugar, one cup shortening one level Flavor sour milk (thick), flour to roll soft. tablesp(\ons well beaten, (half teaspoon lard and half butter), soda in milk, two two eggs if desired.-Olie Hughes. Two cups sugar, sour cream, one level roll.-l\l1's. L. C. VanGorden. SOUR CREAM COOKIES two-thirds two eggs, teaspoon soda, season with nutmeg, cup butter, six tablespoons flour enough to Two cups sugar, SOUR CREAM COOKIES two eggs, one and one-half half cup butter, H.oll out soft as possible.-Mrs. one and one-half teaspoons T. A. Farrand. cups sour cream, one- soda, a little salt and nutmeg. CHUMB COOKIES One and one-half pounds granulated crumbs, pounds one ounce of soda.-lVI one pound lard and butter flour, six eggs, one ounce spices, enough water (mixed), rs. II. L. Boice. sugar, one and one-half pounds three to dissolve the soda, one pInt molasses, BROWN COOKIES Two eggs, one cup lard, one-third spoon salt, one level Flour to ro11.-1\1rs. large cup granulated cup hot water, teaspoon ginger \V. L. Hurd. sugar, one scant cup mild molas:-;es, three scant soda, one tea- teaspoon cinnamon. and one heaping teaspoons CONGREGATIONAL COOK BOOK BROWN COOKIES One cup each of sugar, molasses, two teaspoons soda, one teaspoon and butter, cinnamon, Stir up at night.-Josie cup hot water. eggs, ger, one-half four one-half cups flour, teaspoon Hamilton. 81 two gin- One cup butter, two even teaspoons ger.-l\1rs. Mary A. Harris. GINGER COOKIES one cup brown sugar, one cup molasses, soda dissolved in little hot water, one tablespoon one egg, gin- CHOCOLATE COOKIES One-half cup butter, salt, teaspoon two teaspoons one-fourth floul: (scant), one cup sugar, one-fourth two squares chocolate, baking powder.-Mrs. cup milk, one egg, cups two and one-half J. J. Adams. RAISIN COOKIES Cream one-half cup of shortening with one cup of sugar. Add one- soda dissolved in a little hot water, E. S. to roll.-Mrs. flour and enough half cup rich milk, one-half one egg, beaten, one cup raisins Han'is. teaspoon FRUIT COOKIES Two cups sugar, one quart two-thirds yolks of four eggs, spoon baking powder, one teaspoon cinnamon, currants, other ingredients.-lYlrs. Floyd Robinson. cup butter. one-half flour, one and one-half cups molasses, cup sweet milk, one teaspoon soda. one tea- two cups and add allspice and cloves, eggs together, sugar, butter, Beat MOLASSES COOKIES WITHOUT SHORTENING One cup molasses, one cup sugar, tle salt and ginger. eggs, beaten Grease tins and bake in hot oven.-Mrs. Put soda in molasses very light, sugar, salt two eggs, one teaspoon soda, a lit- then add the Do not mix very stiff. and stir until light, and ginger. F. J. Gale. FRUIT COOKIES Two cups sugar, one-half cup butter, one-half cup lard, one cup milk, two teaspoons two eggs, One-half pound raisins, one-half pound figs, one cup walnut meats fine. Cook with one-half pan and put another on the top of it.-Babe Filling- chopped Spread on cookies in Vaughn Spencer. and little water. cup sugar powder, to roll. enough baking flour 82 CONGREGATIONAL COOK BOOK One cup sugar, one cup shortening eggs, five tablespoons salt, one cup raisins, tin.-Mrs. Alice Ford. OATMEAL COOKIES (half sweet milk or buttermilk, two cups oatmeal, lard and half butter), tw.o one teaspoon soda, pinch two cups flour. Drop on buttered OATMEAL COOKIES One cup brown sugar, one cup butter, two eggs, one teaspoon cinnamon, one teaspoon salt, one-half two cups flour, cup chopped raisins, one-half cup sweet milk, one teaspoon soda, one teaspoon baking powder. in squares.-Mrs. W. A. Small. Spread very thin and cut three cups oatmeal, OATMEAL COOKIES Two cups rolled oats, one cup butter, one cup sugar, one cup chopped raisins, one-half cup sweet milk, one teaspoon each of soda, cinnamon and alls')ice, one-half two cups flour. Add milk last. Drop Chas. E. Peck. from spoon onto buttered pan and bake in hot oven.-Mrs. teaspoon cloves, HERMITS Id butter, one teaspoon cinnamon, one-half Two eggs, one and one-half cups brown sugar, one scant cup lard teaspoon cloves, one teaspoon two and one-half cups Floyd LaFever. vanilla, one teaspoon soda, two-thirds flour, one cup raisins, one cup hickory nuts.-Mrs. RUSSIAN NUT ROCKS cup sour milk, cup walnut meats, one cup cocoanut, one and one-half 01 cups ttA.ree-fourths Cup butter, one and one-half cups brown sugar, one- cups flour, one teaspoon cinnamon, baking powder, one-half teaspoon teaspoons three eggs. Drop from spoon on buttered tins and bake as cookies.- raisins, half cup \\ ateI' or warm milk, three soda, Mrs. J. D. Birney. three cloves, one teaspoon FRUIT PIN WHEELS Rub together two teaspoons baking powder; through a sieve two cups flour, one tablespoon sugar, teaspoon salt, rub two tablespoons butter, wet with a scant cup milk. Roll the dough inch thick, spread one heaping tablespoon and one cup sugar, grate on a little inch thick let the slices touch each other. Bake one-half generous down to a square about one-half butter on this, also one cup currants nutmeg and roll up as for jelly cake. Cut in slices three-fourths and lay in well buttered tins; do not in quick oven about twelve minutes.-Mrs. Mable Blackett. into this CO~GREGATIONAL COOl BOOK 83 THIN CAKES OR CRACKLINGS One pound flour, one-half pound lard, one-quarter one egg, one or two tablespoons nlilk. Roll and cut a hot oven.-Miss Mary Walker. pound butter, Bake in in squares. POTATO FRIED CAKES One good sized cup mashed potatoes, one and one-half Cl1~Ssugar, size walnut, one scant cup two eggs, butter two teaspoons baking powder; season to taste and mix soft.- add while potatoes are warm, sweet nlilk, Mrs. Kate Wilcox. DOUGHNUTS melted lard, one-half roll nicely.-Mrs. J. J. :Milbourn. Two eggs, one cup sour milk, one cup sugar, three teaspoon soda, one teaspoon baking powder, tablespoons flour to DOUGHNUTS One cup granulated two eggs, melted butter, ing powder, one-half flour to roll out and sugar whIle warm.-Ml's. sugar, one cup sweet milk, tablespoons three cups flour sifted with three teaspoons bak- ,,/ teaspoon salt, one teaspoon vanilla. Add sufficient ~ four vVilson Canfield. SOUR CREAM DOUGHNUTS One cup sugar, two eggs, three-fourths Sour mil~ one teaspoon soda in milk, ing powder, flavoring. Add flour enough to roll.-Mrs. three cups flour, cup sour cream, one cup two teaspoons bak- E. R. Britten. DROP DOUGHNUTS One cup light brown sugar, ) le up Sour milk, three level cups flour before sifting, one teaspoon soda dissolved in tablespoon hot water, one tablespoon melted butter. Let stand fifteen minutes and drop like frittel's.-Ml's. two beaten eggs. salt, nutmeg, Ernest Crane. To one quart of flour, add two tablespoons melted butter, two-thirds cup of sugar, one or two eggs, one tablespoon baking powder and a little salt; mix with water, and fry in hot R. Rhead. lard.-Mrs. CRULLERS 84 CONGREGATIONAL COOK BOOK I__ P_r_e_s_e_r_ve_s__an_d_J_e_I_Ii_e_s __ I "Sweets grown common, lose their dear delight." PRESERVES AND JELLIES Fruit should never be cooked in tin, nor use porcelain lined or granite ware, or an earthen jams, a good generall'ule of a pound of sugar of fruit, cook down and can. For jellies use equal parts of sugar For canning, fruit. Plums are considered always and to a pound and juice. can of and citron should be very sweet. Canned huckleberries, nicer in an iron kettle; dish. the usual allowance is one cup sugar is three-quarters to each quart For preserves strawberries to scald and peel before canning. CURRANT JELLY Put currants then pour in a bag to drain. in the oven to heat it and let boil up good, dipped in alcohol. too ripe.-l\1rs. Artie Corbin. in kettle and nearly cover with water; let boil up Take as much sugar as you have juice and put add sugar good. Boil juice twenty minutes, in jelly dishes. When cold, cover with papers not through then put Tie papers over and set in dark place. Currants CURRANT JELLY strain the fire, mashing in kettle over soft; Place currants Cook until the juice. and to every pound of juice allow a pound of sugar. stone jar for the time and until will often jelly before large enough to contain the juice also. then turn the boiling juice upon the sugar, Dip into tumblers to extract a crash bag. Weigh the juice Put in a the juice boil hard all It stirring at once. A. D. GaJlery. five minutes, is dissolved. the sugar the sugar cold.-l\lrs. through enough Let QUINCE JELLY food chopper, nearly pound for pound and cook until clear Peck. Grind quinces through add lemon juice like preserves.-l\ilrs. and sugar, Chas. E. ORANGE JELLY Six oranges, three lemons, cut rind into strips half inches, cut up pulp and remove seeds. To one and one-half about one and one- cups fruit CONGREGATIONAL COOK BOOK 85 take one and one-half cups water and boil 30 minutes. Let stand over night. In the morning cups sugar. Boil 30 or 40 minutes to cool. Will make from four- teen to sixteen glasses.-Mrs. take one and one-fourth to one cup of fruit H. H. Hamilton. in glasses and pour QUINCE AND CRANBERRY JELLY Cut up six quinces and cook with two quarts of cranberries; juice use one pound sugar and cook as for strain; jelly.-Mrs. then to one pint Emma Mest. APPLE JELLY Select apples that are rather place in a porcelain and highly tart preserving paring, them cook slowly until this without and let drain off the juice and let which must be carefully washed, allow to every pint of juice a pound of sugar and half Boil quickly for ten minutes. Pour a jelly bag, and boil half an hour. the apples rqn through look red. kettle, flavored, slice them cover with water into a colander, return to kettle, IVleasure it and the juice of a lemon. GRAPE RELISH Pick from stem seven pounds of grapes, the skins arate the pulp from the skins. to prevent theit fire with just enough water another kettle and cook until the seeds loosen. add to the skins with a half pint of vinegar, a tea-spoon each of cloves, allspice and cinnamon. is fine to serve with game or roast meats.'-':-Mrs. F. S. Leighton. in preserving burning. Press three pounds of sugar ripe, and sep- kettle over the Place the pulp in a sieve and and This Boil until through rather under thick. Put SPICED CURRANTS Six pounds currants, three pounds sugar, one pint vinegar, ground cinnamon, one of cloves; boil until thick. two iVlake spiced tablespoons cherries the sam e.-Mrs. IVlary A. Harris. RASPBERRY SUNSHINE Wash and drain one pint a porcelain kettle with just enough water berries glasses and let stand in the sunshine and cook seven minutes after red raspberries. Put one pint of sugar in to dissolve, and when boiling add in for a day or two.-M.rs. M. H. Beman. begin to boil. the berries Pour Five pounds pounds juice and cook the rind in a little water CURRANT CONSERVE sugar, until three fruit, four tender, oranges, the chop fine with two press 86 CONGREGATIONAL COOK BOOK pounds raisins; quite thick, put remove the whites in jelly cups.-Mrs. Mary LaFever. from the orange, then cook all until PLUM DUFF Juice of one-half peck plums, on dozen oranges, two pounds raisins, one pound English walnut meats. Measure juice and add as much sugar as juice. PEAR PRESERVES Fifteen pounds pears, five pounds granulated sugar, one pound Eng- lish walnut meats, one pound seeded raisins, one-half pound candied orange peel, juice and grated rind of two lemons. Dice pears, cover with sugar and let stand over night. Drain off juice and boil one-half hour, then add pears and boil until clear, then add the rest of the fruit and boil fifteen or twenty minutes.-Mrs. Geo. Glascoff. AMBER MARMALADE One orange, one lemon, one grapefruit, two small sour apples. Shave thin in small pieces, using the peel of the orange and lemon but not of the grapefruit. Measure and let let stand stand in granite pan over night. another night, it thickens. Stir as little as possible and cook slowly. This makes twelve glasses.- Babe Vaughan Spencer. and add three times the amount of water In the morning boil ten minutes, then add an equal amount of sugar and boil until GINGER PEARS Eight pounds of pears, cut and sugar thick. Cook one-fourth pound ginger in sugar, last add juice of thre~ lemons.-Mrs. Wm. Miller. in small pieces; eight pounds of sugar. Cook until then add then remove fruit. Cook fruit syrup until all together; together tender, root LEMON BUTTER Take four lemons, one pound sugar, six eggs, butter the size of an egg; grate the yellow of the lemon and squeeze the juice in a dish; add the sugar, also the eggs well beaten, in a double boiler; cook twenty minutes; stir while cooking.-Mrs. Mary A. Harris. then the butter, put Wash cranberries, and cook with very little water. CRANBERRY SAUCE pick carefully, put on to boil in porcelain-lined and be They should boil fast kettle -------------- ..............------------------, CONGREGATIONAL COOK BOOK 87 covered closely. Add a pound of white sugar to a quart of berries, strain, then dip a mold in cold water and fill with cranberry sauce and put on ice until time to serve.-Mrs. Max Kositchek. Cut pieplant as for pies and put glass juicy. Use fill full ~nd seal without in crock and pound with wooden been sugar or cooking.-Mrs. N. topped have cans that potato masher until thoroughly sterilized, A. Strong. Cook peaches to a pulp and to one bowl of peaches take two-thirds bowl sugar, cook ten or fifteen minutes.-Mrs. Harry Mest. PEACH BUTTER 88 , CONGREGATIONAL COOK BOOK I__ p_i_c_k_Ie_s_a_n_d_C_a_t_s_u_p __ ,I .. ... ' "My appetite comes to me while eating."-Montaigne . DILL PICKLES Put a layer of cucumbers a layer of dill, with a brine made of a gallon of water Darling. then another layer of cucumbers, in crock, sprinkle with mixed spices, add then cover L. B. to one half pound salt.-Mrs. fill the crock, PICKLES IN CANS Fill a quart can with cucumbers and a few pieces of horseradish, salt, one of white nlustard and shake well for three mornings. seed and fill can with. - Mrs. JuHus then add one tablespoon cold vinegar; Vaughan. seal Slice but do not pare, SLICED CUCUMBER PICKLES pickles small cucumber is filled; let stand three hours; fill in a layer of cucumbers, lon jar; til jar seed, white mustard chopped fine; drain the cucumbers jar a sprinkling olive oil between each layer; maining fresh and crisp a yeal' or more.-l\1rs. in layers, putting jar oil and fill the jar with cold vinegar. continue to fill a gal- sufficient add half a teacup of salt; un- continue take one ounce each of black mustard two onions again place in of is filled; pour over the re- The cucumbers will keep carefully of seeds, onions, and two spoonsful from the salt; until seed and celery seed, half pint olive oil, Frank Godding. l\1USTARD MIXED PICKLES lar cucumbers Two quarts sliced, and small onions, each of small whole cucumbers, green tomatoes erettes. Make a brine of eigh t quarts of course salt, pour Heat of flour, eight one tablespoon cups sugar, one-half ounce celery seed, enough cold vinegar paste, and add sufficient vinegar from five green peppers sliced, two QluIiflowel', divided into flow- of water and one and one-half pints hours. to drain. Mix two cups two to make smooth in all. Take the seeds and grind up the peppers just enough to scald and turn into a colander to make four quarts into dressing, and let soak twenty-four ground mustard, the vegetables tablespoons turmeric, and put it over CONGREGATIONAL COOK BOOK 89 into the dressing. and put constantly, smooth, stirring heated through. Can while hot.-Mrs. this mixttire Boil until then add the vegetables Edson IVlcAllister. thickens it and is and cook until well MUSTARD PICKLES cucumbers, four bunches Two hundred green two heads cauliflower, beans, vinegar, one ounce' one tablespoon salt, flour and mustard with vinegar stantly, Andrews. add rest tumeric, then of half-pound mustard, four cups white sugar, and let boil pickles; let two quarts onions, celery. Dressing: two quarts One gallon one ounce currie powder, flour; wet up con- stirring seal.-lVIrs. Dora then one cup sifted ten minutes, simmer, PICKLES To one gallon of little pickles take one cup mustard, cold; pack in jar with weight on top; one cup sugar, just one-half cup salt; mix together enough vinegar to cover well.-Mrs. Harris E. Thomas. SWEET PICKLES Eight pounds green tomatoes, and boil down three hours; chopped fine; add four pounds brown add one quart one teaspoon into and cloves. Boil fifteen minutes, vinegar, let cool and put sugar each of cinnamon jars.-Mrs. Artie Corbin. SLICED GREEN TOIVIATO PICKLES, SOUR Take large smooth green tomatoes, the remainder blossom ends and cut one onion sliced, a little grated horseradish fine. Put in a jar with a very slight layer and let stand over night. In morning poured over boiling hot.-Mrs. with vinegar layers in slices. To every six tomatoes cut off small slice at stem and allow pepper, chopped of salt between each Cover and one-fourth sprinkling drain and i)ack in jars. vVilson Canfield. IVIUSKIVIELON SWEET PICKLES sufficiently Select hard melons ripe slices and remove the rind and seed portion. add one-fourth and let stand over night. only a few pieces at a time and remove cooked too long the shape will be spoiled. a syrup of four pounds to be well in To each quart of cold water the prepared melon to cover well to cook in boiling water. Cook each the instant If For seven pounds of melon make three cups vinegar, half cup of cloves and a Drain and set cup salt, "pour is tendel:' this over flavored. sugar, Cut it • 90 CONGREGATIONAL COOK BOOK full cup cinnamon bark in pieces. Pour the syrup over the n1elon and let stand over night, reduce syrup by boiling, then use to fill jars.-Mrs. then drain off the syrup and pack melon in jars; E. R. Britten. PICKLED ONIONS Take small onions and pare them; put then pour on boiling water, enough to cover; in a jar; put on a handful of let stand over night, salt; then drain off the salt water and pour on the scalding vinegar with a little red pepper in, enough to covel' them good; put away for use. These are very nice with dinners.-Mrs. :Mary A. Han'is. PICKLED PEACHES Twelve pounds peaches, six pounds brown sugar, one pint vinegar, stick two or three cloves in each peach, stick cinnamon broken in small pieces in vinegar; :Mrs. Artie Corbin. rub the peaches till the fuzz is all off; cook till ten.der.- CORN RELISH Twelve ears green corn cooked five Ininutes and then cut f\'om cob, three cups brown sugar, tablespoons celery seed, one cup ground three pints good vinegar. Cook twenty minutes and seal hot.- one head cabbage, chopped fine, three red peppers, two level mustard, Mrs. Geo. Pilkinton. salt, one tablespoon 'VRITE RELISH Twelve large white cucumbers, two red peppers. Run these through grinder. six good sized onions, one bunch Put on one cup of In morning drain, and add two cups granu- three cups vinegar, one ounce white mustard seed. Cook one- into bottles while hot. This makes a nice filling for celery, salt and let stand over night. lated sugar, half hour and seal sandwiches, or relish for cold meat.-Mrs. \Vill West. CHILI SAUCE Eighteen good sized tomatoes, three red two and one-half cups vinegar, one cup sugar, one-third cup salt; fine; cook down six medium sized onions, chop onions and peppers peppers, peel and chop three tomatoes; quite thick.-Mrs. l\Iary A. Harris. Six green onions and four green peppers ground together, tablespoons ten tablespoons large ripe tomatoes, sugar, three eighteen salt, two CHILI SAUCE CONGREGATIONAL COOK BOOK 91 ginger, one tablespoon tablespoons tard, one teaspoon nutmeg, McAllister. cinnamon, five cups vinegar. one tablespoon Boil one hour.-Mrs. ground mus- Edson PEPPERS FOR SALADS Pour over Wash red peppers in cold water, seeds with a pail' of scissors. into long narrow strips. and let stand for one-half hour, scoop out cutting the peppers strips pack in sterilized quart vinegar seal.-lVIrs. Thos. Mingus. jars. and two cups sugar for about SOY four three one pound sugar, one-fourth One peck of ripe tomatoes, sliced, one-fourth cider vinegar, ground cinnamon and cloves to suit cup of salt; boil cut Cut thin slice from stem end and round and round this cup, Pour boiling water on these and carefully this a hot syrup made by boiling one jars and then drain off water twenty luinutes. Fill large or six medium-sized onions then add one qum't good spoon cayenne pepper, hours Q. A. Hughes. dessert the taste.-lVIrs. TOMATO CATSUP two tablespoons add two-thirds cloves, black peppel', sweet To one peck of ripe tomatoes tablespoon one large red peji)per fresh from the vines, and four chopped fine, one teacup brown sugar, one quart good vinegar. ing water on tomatoes and boil ingredients through a colander; hot and seal.-l\lrs. two hours; put on the fire again and let boil, l\rlargaret Rushton. of a teacup of salt, one allspice, large onions Pour boil- then cut up in pieces; add the above of peach leaves and mash then bottle while to remove skins, two tablespoons add a handful CHETNEY SAUCE (sifted), one pound sour two ounces ginger, One pound cooked tomatoes apple sauce one pound brown sugar, one pound raisins, one pound onions, one- one in a for a then bottle and put l\lary raisins from the bottom every morning pound red peppers, fine; put all is very nice with cold meats, beans, chop onions, stir then put on the stove and simmer (sifted), half pound salt, gallon good vinegar; crock together; month; away for use. This A. Harris. set by a stove; and peppers ten minutes; one-quarter etc.-Mrs. 92 CONGREGATIONAL COOK BOOK r 8----1 Confectionery 1 "My mission in life .is a sweet one, I claim, For eyes brighten the children's at hearing my name." Stir takes For cooking candy, a saucepan like glass between teeth, If the boiling is continued the stirring when it boils. When fine bubbles begin to appear, or of porcelain for clear candy, put one pound of granulated of granite for nearly it snaps of candy. from the fire to prevent a point called caramel, when it used. To boil sugar a saucepan with half a pint of water. continue in cold water. If make many kinds reach be at once removed foundation cups of granulated do not stir during the into the cold water it with a wooden potato masher marble is then ready for use and will keep indefinitely. cakes, or pulling taffy, grease for greasing until and work in the hands until all kinds of French to one of water. Cook rapidly quickly again. Turn it on a marble the pan lor macaroons. and stuffing the hands Try it by dipping sugar boiling. If it forms to prevent is done. is ready it longer creaIJ1d. Stir until should be sugar in to dissolve the sugar, but do not try it to it will a :.ellow color, and it must is the It is nlade with two sugar dissolves, but over then fingers round and round from the Scrape It icing drops, Use washed butter In making macaroons, sticking. form thickly in candy, in your then a soft ball It can be used for until bubbles slab and stir briskly it becomes white. it is smooth and free from lumps. burning. fingers in cold water dipping fruits Fondant dates. top. DIVINITY CANDY Two cups granulated Cook until hot water. beaten whites Alice Louise Harris. of two eggs. sugar, it hardens Beat one-half in water. rapidly. cup corn syrup, one-half cup slowly into the this and fill with nuts.- Pour Flavor POTATO CANDY sized potato, boiled and mashed fine and creamy. One ordinary until stand sugar as possible with fork or spoon. would bread, still using powdered sugar, can uear in mixture, finger then stir Let in as much powdered Take on board and knead as you add flavoring to taste, red cherries CONGREGATIONAL COOK BOOK 93 halved, also nut meats. Knead into a small twenty-four or forty-eight -Mrs. H. V. Perkins. hours to ripen. round loaf and stand away slices. Slice cold in quarter-inch CREAM FUDGE Two cups white sugar, one cup cream, butter cup nut meats. Cook sugar, creanl and butter water. Add nuts and beat until creamy.-Hazel VINEGAR CANDY sugar, one-half Two cups brown walnut. Boil until brittle.-lVlrs. J. B. Hendee. size of small egg', one forms a ball 1n until it Ranlsay. cup vinegar, butter size of a A very rich taffy is made by boiling the sugar with milk or part L. Boice. cream and part water and using granulated sugar and flavor.-H. CREAM TAFFY MOLASSES TAFFY Two cups light brown sugar, one tablespoon good cooking molasses, size of walnut. it hardens if desired with teaspoon pan. When cool enough, pull and cut butter in water and sounds against of vanilla, and turn into buttered into small pieces.-Mrs. H. V. Perkins. Cover all. well with water. Cook until side of dish. Flavor BAKED PEANUT CANDY One cup brown sugar, one cup ground peanuts, one egg white, one in sugar, peanuts and vanilla. ten minutes or until a delicate brown.-lVlrs. teaspoon vanilla. Beat egg very stiff, stir Bake in a quick oven about Etta Rogers. POP CORN BALLS Salt the corn, take two cups New Orleans molasses, one cup light brown sugar, one tablespoon vinegar, butter size of walnut; boil fifteen minutes; put in one-half teaspoon soda five minutes before done; pour over corn and make in balls.-Mrs. Nancy Jopp. FUDGE Two cups granulated sugar, one-half cup milk, butter size of hickory two square inches Baker's chocolate; don't stir while cooking; cook in it hardens nut, until then beat until buttered pans.-Mrs. Anna Corbin Hughes. it begins to grain and pour in water, 94 CONGREGATIONAL COOK BOOK CHOCOLATE CREAl\1S White of egg beaten and stiffen with XXXX sugar; add a very let cool, little sweet cream, if convenient; then dip in melted chocolate.-Mrs. flavor with vanilla, shape out, Laura C. Hyde. I CONGREGATIONAL COOK BOOK Delicious Dishes Donated by Teachers of Domestic Science 8,----------------------8 "Full many a question is solved by digestion, Bad morals are caused often times by bad cooks, And many a riot results Conversion does lie in the leaves of cook books." from poor diet, SP ANISH STEW I 95 tablespoon three- and cook Two cups chopped meat, one-half cup flour, one heaping one chopped onion, one green pepper or pimento, these ingredients into a saucepan then add a cup 'of boiled macaroni.-Bessie lard or butter, fourths until meat and onion are done, Hyde. can tomatoes. Put GLAZED SWEET POTATOES Wash and pare six medium sized potatoes and cook ten minutes Drain and cut boiling water. pan. Make a syrup by boiling three minutes, tablespoons water. syrup Hazel Ramsay. Add one tablespoon basting forty minutes, and bake in halves lengthwise, and put one-half cup sugar and brush butter twice with remaining in in a buttered and fonr potatoes with syrup.- SALMON SOUFFLE Remove Cook one-half bone and skin from a can 'of salmon into two teaspoons cup milk five heated, thick and then fold in the stiffly beaten whites of the eggs. Turn into oven flakes. Add one teaspoon salt, one-eighth lemon juice. minutes, is thoroughly remove from the fire and add the yolks of three eggs beaten until lemon colored, a buttered until firm. dish set Serve with Spanish teaspoon paprika, in one-half and when the mixture in a pan of hot water and bake Hyde. cup bread crumbs in a moderate and separate add the salmon sauce.-Bessie SPANISH SAUCE Melt three tablespoons butter, add one tablespoon well blended then pour on gradually the boiling poin t and season wi th one-eighth spoon salt; through add a sieve.-Bessie one-half Hyde. then cup one and one-half flour, stir until cups milk. Bring to teaspoon pepper and one tea- rubbed been has pimento which 96 CONGREGATIONAL COOK BOOK KIDNEY BEAN SALAD One can' kidney beans, one stalk celery, one dozen small sweet pickles, one onion. Drain the juice from the beans, add to it one tablespoon tablespoon sugar, mustard, thick. Cut the celery, pickles and onion into small pieces, mix with the beans, and over this pour the dressing while it is hot.-Bessie one and salt and pepper. Cook until one tablespoon lump butter tablespoons vinegar, Hyde. flour, small four CHOCOLATE BREAD PUDDING cup sugar, two-thirds chocolate, one teaspoon vanilla, Two cups bread crumbs; two squares four cups scalded two eggs, one-quarter milk, Soak crumbs in milk for one-half hour. Melt the chocolate teaspoon salt. in sauce pan over hot water. Add the chocolate to one-half the sugar and enough milk taken from th~ bread and milk to a consistency to pour. Add to bread and milk the chocolate, slightly beaten eggs. Turn into a buttered pudding dish and place the dish in a pan of hot water and bake in a moderate oven about one hour or until firm. Serve with hard sauce.-Hazel salt, vanilla, remaining Ramsay. sugar, HARD SAUCE One-half cup butter, one teaspoon vanilla, one cup powdered sugar. Flavor. The success of this sauce Ramsay. Cream butter, Heap this in a glass and stand on ice to harden. depends on its being beaten a long time.-Hazel and beat until very light and white. add sugar CARMEL CORN STARCH PUDDING Put sugar, Three-fourths cup granulated three tablespoons Kingsford's corn starch, one tablespoon butter, one egg (beaten), one pint milk, pinch sauce pan, place over a hot fire salt. the sugar the and stir constantly milk and add it the in a double boiler, add the COlll starch which has been smoothed mixture in a little milk, add the butter and cook until then add the egg. Cook until thick, add flavoring and salt and turn into a mold which has been wet into a smooth granite until melted and the color of maple syrup. Heat is dissolved put and when the sugar in cold water.-Bessie it begins to thicken, to the sugar, Hyde. HEAVENLY FOOD One cup dates, one cup walnut meats, three-fourths teaspoon baking powder, pinch salt, two eggs beaten separately, cup sugar, one adding CONGREGATIONAL COOK BOOK 97 whites last. Do not add milk. Lay in two layers with whipped cream or soft custard between.-Hazel Ramsay. It will be very stiff but will soften in oven. CONGREGATIONAL COOK BOOK 98 I Confessions of G. A. S. Cooks eJl----------------------E1 I ROYAL ESCALLOP One dozen potatoes, medium sized, one-half chopped. Cut potatoes and ham in baking dish with a little salt, pepper, layer of potatoes. Nearly cover all with sweet milk and bake one hour.- Dana in narrow strips. flour and butter Jackson Gary. Place alternate pound boiled ham, layers of potatoes on each One pound browned in fat. tomatoes. Mix well and bake one-half hour.-Rose hamburg chopped Put steak in and sear well. One cup boiled rice, onion Smith. MEXICAN HASH large steak, one fine and two cups SPANISH HASH hamburg Two pounds steak, bacon, one and one-half cups tomatoes, bacon and fry with the sliced onion, add the steak and cook, tomato one medium sized onion, two cups cooked spaghetti. Salt and pepper to taste.-Fannie and spaghetti. five slices Dice the then add the A. Rogers. HAM BAKED WITH POTATOES Cut ham in serving thinly, place layer over ham and season. pieces and lay in baking dish. Proceed Add milk till it can be seen on top. Bake one hour Slice raw pota- as for escalloped in a moderate toes potatoes. oven.-Mabel D. Field. HOT POTATO SALAD One tablespoon butter, three tablespoons vinegar. Put and when hot add the following: nlustard, potatoes hot dressing.-Cal'ra Crane. one teaspoon and a little onion diced and when ready to serve add one-half salt, one cup cream, sweet or sour. Yolks of three either eggs, one teaspoon into a pan dry Have the TURNIPS A LA CREME Cut peeled turnips and drain, pour over a cream sauce made of one cup hot milk poured graduallY in salted water inch dice. boil into half -------------------------------~ CONGREGATIONAL COOK BOOK over one tablespoon pepper.-Gertrude each butter Hobart. and flour rubbed together. ESCALLOPED CABBAGE 99 Salt and into a sieve or colander the coarse ribs from a head of cabbage and boil until the water by putting tender. Cut and placing a Press out Put weight upon it. When dry, chop it by cutting through with a knife. Two in layers in a baking dish with a dressing over each layer. Dressing: rich milk; dot each layer with beaten eggs, butter and sprinkle with salt, pepper and sugar than salt), pour the remaining dressing over the top and bake twenty minutes. -Carrie (a little more sugar five tablespoons cream or Fay. DRIED LIlVIA BEANS Put to soak over night; three hours before dinner time; change water; cook till tender; drain water off; season well with salt, pepper, butter and cream; let sin1mer a moment and serve.- Thera Strank. ESCALLOPED CORN let stand till To one can corn add one cup cracker salt, one teaspoon sugar, butter enough to make real moist. until done. Serve hot.-Carrie size of an egg. Over crumbs, one-fourth teaspoon this pour milk and bake one-half hour or together Stir all :Mix. SPAGHETTI cooked thoroughly, chopped fine, One-half box spaghetti, half pound meat onions, sliced fine, salt and pepper. Bake in covered dish.-Hattie (ham or beef) two or one pint tomatoes, one- three good sized Knapp. l\1ACARONI AND CHEESE Cook one package of macaroni minutes, plunge into cold water cheese through the meat grinder macaroni and cheese. in alternate bake until nicely browned. spoon butter, thickens.-Margaret Rushton. in boiling salted water about and drain in colander. (or food chopper), layers. twenty Put one pound and fill dish with the Cover with a white sauce and ntilk, one table- it One quart \Vhite Sauce: salt, pepper and a heaping teaspoon of flour. Cook until FRENCH PICKLE One can M~exican pimentoes, one dozen good sized sour pickles, one chopper, mix with enough dozen medium sized onions. vinegar to make juice. Put all Sugar and salt through to taste.-Olie Hughes. 100 CONGREGATIONAL COOK BOOK BROWN BREAD One-fourth cup brown sugar, one egg, one cup buttermilk or sour two cups graham flour.-Mattie milk, one teaspoon soda, a little salt, Crane. Four cups flour, four NUT BREAD teaspoons baking powder, one teaspoon salt, one-half cup sugar, one cup raisins, one cup nut meats. Mix all together, then add one egg beaten and added to one and one-half cups milk. Let raise twenty minutes before baking.-Francis Vaughan. JOHNNY CAKE One cup flour, two cups corn meal, one egg, one-half cup sugar, one- half cup thick sour cream, one and one-half cups sour milk, one teaspoon salt, two teaspoons soda.-Etta PINEAPPLE Rogers. TAPIOCA PUDDING cup minute Three cups boiling water, one-half tapioca, one can and grated pineapple, one cup sugar, when partly cool, add beaten whites of two eggs.-Clara juice of one lemon; cook all together Honeywell. CARMEL PUDDING Two cups sugar browned, one quart milk; four heaping tablespoons flour stirred smooth with some of the milk. Cook in a double boiler and when cooked pour on the burned sugar and add piece of butter size of an egg. Add nut meats or fruit, Lillian Mendell. if desired, and serve with whipped cream.- PINEAPPLE PIE One pint ground pineapple, one cup sugar, butter tablespoon Kingsford's Cook in double boiler. white of egg and three tablespoons of sugar.-Lida corn starch, Put into crust two eggs, white of one for and cover with meringue Slocum. size of walnut, one frosting. of the JAM PIE the beaten yolks of two eggs into a cup or more of black rasp- Pour into crust and bake and cover with meringue.-Alice Stir berry jam. Parks. Two cups brown sugar, half cups sour cream, one-half cup shortening, cold coffee, one and one- two eggs, one teaspoon soda, HERMITS four tablespoons CONGREGATIONAL COOK BOOK 101 teaspoon baking powder, one teaspoon one heaping teaspoon cloves, vanilla, salt, raisins and nut meats. Makes about five hermits.-Fannie cinnamon, one-half forty- True. DOUGHNUTS One cup sugar, one-third cup cream, little salt, one-half egg, one teaspoon soda, teaspoon ginger.-Mrs. Elllllla Myers. two-thirds cup sour milk, one teaspoon nutmeg, one-fourth One cup sugar, two eggs, one- cup sour milk, one teaspoon soda, one teaspoon baking powder, flour enough to roll. Bake in a quick oven.-Nellie three-fourths and lard, Seger. fourth nutmeg, WHITE COOKIES cup butter LACE CAKES One tablespoon butter, one cup sugar, and one-half cups oatmeal, teaspoon vanilla, one-fourth buttered tins and remove as soon as they are done.-Flora two and one-half two teaspoons baking powder, one teaspoon nutmeg. Drop with a teaspoon on two eggs well beaten, E. Gallery. MOLASSES CAKE One-half cup granulated half cup shortening, shortening, cups flour. flour. Mix well, then add one teaspoon soda dissolved in three-fourths boiling water.-Bernice sugar, one teaspoon ginger, one egg, one- cups :Mix cup one-half cup molasses, one and three-fourths one-half cup molasses', one and three-fourths Britten. DARK CAKE Two cups brown sugar, one cup molasses, one scant cup butter, two cups raisins, one CU}) SOUl' milk, two teaspoons soda, one teaspoon cinnamon, five cups flour, one one teaspoon cloves, one teaspoon allspice, small nutmeg. Beat well. This makes two good sized loaves.-Ora Spears. three eggs, CHOCOLATE CAKE two cups Two cups brown sugar, one-half cup butter, two eggs, one-half cup cake Baker's sour milk, flour, one teaspoon soda, one-fourth chocolate, dissolved in one-half cup boiling water, vanilla. Filling: One- fourth cake chocolate, dissolved in one-half cup boiling water, one table- spoon butter, one cup sugar, one heaping teaspoon Kingsford's corn starch, dissolved in one-half cup cold water. add one tea- thickens, spoon vanilla.-Mrs. Emma Leighton. Boil until it 102 CONGREGATIONAL COOK BOOK BUTTERCUP CAKE A bachelor's recipe for cake. One and three-quarters cupfuls of flower, one cupfuls of shugar, one cupfuls sour creme into which pleas mix one teaspoon of sody, in some lemon essence. "Serve in hunks."-Parliamentarian. three eggs well beat. Put WHITE CAKE One cup white sugar, one cup sweet cream, times with two teaspoons baking powder, one-half spoon vanilla extract, whites of four eggs. two cups flour sifted four teaspoon salt, one tea- One tablespoon white sugar scorched brown, one cup sugar, one-half cup sweet cream, boil until like jelly. Cool and beat.-Addie Darling. CARMEL FROSTING CONGREGATIONAL COOK BOOK r Kitchen Kinks 8----------------------8. HOW LONG TO BAKE 103 1 Beans, eight to ten hours. to forty-five minutes. forty-five ten to twenty minutes. thirty sponge, Chicken, one to two hours. hour. to sixty minutes. Pie crust, thirty Bread, forty to sixty minutes. fifteen to hventy minutes. to forty minutes. Biscuit, Potatoes, Cake, twenty to thirty minutes. one Bread pudding, Cake, plain, Rice pudding, one hour. Custards, HOW LONG TO BOIL five hours. Turnips, Turkey, Corned beef, three minutes. three minutes. Lamb, one hour. Ham, two hours. to three hours. Oysters, meal, Coffee, Squash ..twenty to thirty minutes. matoes, minutes. Onions, Bass, Codfish, six minutes per pound. per pound. fifteen to twenty minutes. Oyster plant, to forty-five minutes. ten minutes thirty thirty Spinach, twenty to thirty minutes. Eggs, hard boiled, to sixty minutes. Brown bread, Carrots, forty-five four three hours. Veal, two two to three hours. Oat to five hours. To- fifteen to twenty three hours. to SLXty minutes. to forty-five minutes. Cauliflower, Sweetbreads, thirty twenty to thirty minutes. COOK'S TIl\1E TABLE Roast beef, fifteen minutes to the pound. Mutton, Veal, twenty-five minutes to the pound. Eggs, soft boiled, the to pound. three minutes. fifteen minutes thirty hard Pork, Eggs, five minutes. Eggs, very hard, to slice, fifteen minutes. to the pound. minutes boiled, WEIGHTS 'VITHOUT SCALES 'Vheat flour Indian meal Butter, when soft Loaf White Best brown Eggs sugar, sugar sug'ar, broken powdered one pound is one quart one pou nd is one quart one pound is one quart _.one pound is one quart one pound is one quart one pound is one quart ten are one pound _ _ , 104 CONGREGATIONAL COOK BOOK PROPER ACCOlVIPANIMENTS FOR PRINCIPAL DISHES AT FAMILY DINNERS SOUP.-Strips of bread or crackers, croutons, force meat balls and noodles. FISH, BOILED.-Egg or cream sauce, sliced ham, hard boiled eggs. Water cresses, curled parsley, used for garnishes. sliced radishes, or peppers, are lemons, ROAST BEEF.-Chili sauce, potatoes baked with Yorkshire pudding; toes, macaroni with cheese, cold slaw or celery. also sweet or white potatoes, mashed turnips, the meat, or toma- ROAST MUTTON.-Currant jelly, sweet and white potatoes, toma- toes, beans, salsify, asparagus, squashes or beets. ROAST VEAL.-Horseradish sweet spinach, cauliflower or cold slaw, hominy. sauce, parsnips, and white potatoes, ROAST LAMB.-Currant jelly or mint sauce, mashed potatoes, green peas, asparagus, dressed salad or lettuce. ROAST PORK OR PIG.-Apple sauce, mashed potatoes, onions or ROAST TURKEY OR CHICKEN.-Cranberry sauce, mashed pota- turnips or canned corn, celery. jelly, boiled onions, mashed potatoes, toes, squash or sweet potatoes, ROAST DUCK.-Currant celery, corn or beans. CHICKEN PIE.-Cranberry potatoes, cold slaw. PORK AND BEANS.-Potatoes turnips. squash. wiches. sauce or sour jelly, hominy, mashed in their jackets, baked sour apples, SUPPLIES FOR ENTERTAINING One medium sized loaf of bread will cut in twenty slices for sand- One medium layer cake will serve twenty. One gallon of ice cream will serve twenty. One gallon of ice will serve twenty-five. Three quarts of wine jelly will serve fifty. A ten-pound turkey or twelve pounds of chicken with -fifteen heads of celery will make salad for fifty people. Two quarts of bulk oysters will make one large pan of escalloped oysters. One pound of coffee will serve thirty-five. I rl CONGREGATIONAL COOK BOOK II II .. II II II WHY SUFFER LONGER WITH A LAME BACK? you here of one that giving much dis(omfort. parent neys-the cases become hopeless filterers ailment slight Then is the time to take is guaranteed. Kidney troubles In the incipient apt and are stages to neglect trifling people themselves. consider often start without the ap- The Kid- of Back- Thousands too late. be neglected. is put off until of the blood-should never just because treatment 105 I' I I r=:lil This effective needless. I and allays l)erby!Js remedy makes It regulates all bladder and restores inflammation. I~indey the development the organs Pillti of serious tu their normal kidney trouble condition, Sold by all druggists 50 cent box contains under more a positive than twice guarantee. the number 25 and 50c a box. in 25 cent size. DERBY MEDICINE CO. LI II II EATON.. RAPID~I' MICH. II ..• J1UY YOUII Dry Goolls!) Notions Cloaks Carpei's and Rugs F. 106 CONGREGATIONAL COOK BOOK THE LAFEVER & MINNIE STORES "rhe HODle 01 GOOD FURNITURE and C••t Flo~e:rs W e make a great showing the town. and in the : Come and see us for the size of always buy market. anyway. best the CONGREGATIONAL COOK BOOK 107 GALE & MINGUS Shoes "FITTERS OF FEET" Hosiery With shoes of such well known makes as "J & K" "Queen Quality" "Walk-Over" "Ye Olde Tyme Comfort" This store cannot but recommend itself to you. For dress or everyday wear you are sure to get your money's worth in Style, Fit and Comfort. Let us Solve your Foot Troubles I •• ~ ~I ~ ~ .. II II .... THI~ 'TIHIICI,I~ STORI~ J. T. HAL~. T. HALL & so~. H. HALL I Carriages, ill ~ ill and Supplies I F~arII. IIIIII)e.IleIlt:s Autol;A~~';I;s PAINTS, OILS AND VARNISH oi ,-\.11 .iilld!lli ~ ~ ~ BOTH PHONES EATON RAPIDS ~ ... II .. II II ... ~ lli ~ rn J 108 1mJ=======':.':.':.":.":.-:..-:..-:..-::..-::..-::..-:..-:..-------:..----------- CONGREGATIONAL COOK BOOK -- ---- -- -- -- -- ----(fill A Cake of Quality Proper Baking Requires in culi'l'" The best results nary art are attained the use of. a high-grade fuel . by . ~ Our Pocahontas Nut and Manhattan Washed Nut meet a11requirements. H. P. WEBSTER & SONS rrm===================~ CONGREGATIONAL COOK BOOK 109 , I .... II II II II I' ~Sq..ibb~sP ... -e Spices ~ of as grave of imparting importance. line, of spices is a matter from physicians The purity of food. Aside from their property to food, spices are of great dietetic who desired requests purity. E. R. Squibb & Sons some years plete comprising: Black, Red and White Pepper, Allspice, Mac~, Mustard. best market ~round Spices are supplied evaporation of volatile use. economical with moderation. air-tight Bein~ of exceptional in a separate mill. The whole and spices accepted constituents in small. offerings Ceylon concern Cinnamon powdered ago began to supply as the quality flavor an a~reeable In response to the spices of absolute a com- (Cassia), Cloves, Nutmeg, Ginger. from the Each is Pure that prevent and be used and permit of convenient strength. selected assay. they should Squibb's upon only cans are carefully to avoid contamination. sifter-top Cinnamon, ~ I ~ ~ JOHN J.u~~~BOURN ~ ~ ~ ~ ~EI ===3"1~~"[====~1I1:: =====)[11:===::::::::111[:===::::::!IE:::I ~I~ FOR SUCCESSFUL HOME BAKING the right that, adds nutritive in addition choice of baking to raising is essential-a value to the food. When you use powder the dough in just RUT"~E!~rd baking powder the proper n1anner, BAKING POWDER everything texture, more delicious produces the same perfect in taste than ever before. results. you bake will be more wholesome, more delicate in Rumford always MAILED FREE THE NEW RUMFORD HOME RECIPE BOOK. INCLUDING FIRELESS AND CASSEROLE RUMFORD COMPANY. PROVIDENCE. COOKERY. R. I. 110 CONGREGATIONAL COOK BOOK Shredded ~heat Dishes food." A dainty, wholesome, appetizing meal can be prepared with Shredded Wheat Biscuit "in a jiffy." It is ready-cooked and ready- to-serve. You can do things with it that are not possible with any other "breakfast It is the only cel'eal food made in Biscuit form. Combined with fresh or preserved fruit or with creamed meats or creamed vegetables or simply eaten as a breakfast food it is delicious, nourishing and satisfying. with milk or cream, is made of the whole wheat, cleaned, cooked, Shredded Wheat drawn into fine porous shreds and twice baked. It is the cleanest, purest cereal food made in the world. Recipes for making many wholesome "Shredded Wheat Dishes" will be found in this book. BISCUIT SHREDDED \VHEAT is made in two forms: or any meal; TRISCUIT, Shredded Wheat -breakfast for luncheon or any other meal Wafer-eaten with butter, cheese or marmalades. Both the Biscuit and Triscuit ~hould be heated in the oven to restore crispness before serving. Our new Cook Book is sent free for the asking. as a toast THE SHREDDED WHEAT COl\IPANY, Niagara Falls, N. Y. Made by CONGREGATIONAL COOK BOOK III grocer's-make When your order comes from the sure he has sent Kingsford's-not an inferior corn starch Kingsford's Corn Starch has been a favorite with good cooks for fifty years-for cus- tards and puddings, gravies and sauces-to delicate for thickening mix with the pie crust, cakes, breads and griddle cakes. S..nd a pOSl card loday ford'. COOK /lOOK-redpes flour for Klnlt.- for for Hot Griddle Cakes with Karo -Try it for breakfast -the most delicious /@!;.o syrup you ever tasted children is fine on hot biscuit. plain The bread and Karo better than And a food. Use dessert. richer like P. O. Bos 161 NEW YORK Karo is nourishing it in cooking. Make Karo Candies. Karo Cook Book-fiftv home candy wltkin.:-frcc. lndudios:! pailt.'''. and digestible-a real Corn Products Refining Co. Send your ndme on 11 post card. todll)'. thirty perfect recipe!! ff'r 112 CONGREGATIONAL COOK BOOK QUALITY FOODS The value of a good recipe is greatly enhanced use of superior materials. For more than fifty years we have endeavored food products. in the quality of our by the to excell RICHELIEU FERNDELL and BATAVIA Brands of FOOD PRODUCTS are prepared from the finest materials the markets the world. of obtainable in Under these brands the ingredients mentioned every article of the highest can be secured practically all in this book and each and quality. For purity, quality, food value these the demands greatest fully meet consumers. delicacy, brands of natural of pure flavor and foods will the most discriminating Sprague, Warner & Company CHICAGO CONGREGATIONAL COOK BOOK 113 . GRAHAM Sells Articles Needed by Every Housewife SUCH AS PAPER TOWELS, EXTRACTS SPICES, OLIVE Oil, ETC. We can also supply you with any of the specialties you may need. And don't forget me when you want to paper or paint. 145 SOUTH MAIN Both Phones ST. .. .. It II ,r----" ELDRED BROS. Meats and Groceries .. II II ., " I I I I ,ell II I. m=' I I ~ I b. 114 CONGREGATIONAL COOK BOOK xxx~xxxxxxxxxxxxxxxxxxxx X X ~ THOROUGHLY RELIABLE ~ ~ T"E BEST RESUl IS ARE OBI AINED ~ X X ~ Baker's I I Chocolate I BY USING x x ~ £otabn.hed 1780 XXXXXX~XXXXXXXXX 133 years (Blue Wrapp~r, Yellow Label) In making Cakes. Pies, Puddings. Ice Cream. Sauces, X X ~ X ~ ~ .n. ~ M'lc ~ .n. n IIUI ~ X Walter Baker & Co. ltd. X as $C frosting. fudges. Hot and Cold Drinks X this X For more chocolate has been the standard X flavor X for purity, delicacy X and uniform quality. ~3 Highest Awards in Europe end America X is A beautifully 0 and Dainty Dishes X ~ 5C The trade-mark, on eycry genuine illustrated Home Made Candies Benl free, "La Belle Chocolutjprf'." package. DORCHESTER, MASS. RegIstered u, S, I'." om.. rap a Postal to booklet D of ncw recipes for o Jt"'Ill ~ than of , , n II u II "--II CONGREGATIONAL COOK BOOK Buy Your Dry Goods 115 F., 'e:nJ I I I I I MARTIN HANSEN I I I L. The Corner Store •.• OF ... .d II II II II II I. When You Have Selected the Best Recipe Be Sure to Select the Best Groceries We are very particular in selecting our stock of Extracts, Teas, Coffees and Canned Goods. We know that Chase & Sanborn's Teas and Coffees and Fern Dell Canned Fruits and Vegetables are the best to be had on the market Always found at today. J. F. KNAPP & SON'S I J 116 CONGREGATIONAL COOK BOOK New Merchandise Home OF KNAPP & MARSHALL SERVICE - QUALITY - PRICE ONLY AS WE SERVE YOU EFFICIENTLY CAN WE HOPE TO THRIVE AND GROW EA TON RAPIDS' RELIABLE STORE Dry Goods, Coats, Suits, Carpets and Rugs ~ Keynote of Our Policy SERVICE And to give to the trade a clean, homelike, convenient and up-to-date store service. Always MERCHANDISE to be selected for dependability, style and Quality. REST ROOM Mothers are especially welcome to use our rest room, which is fitted up for the convenience of the public. KNAPP & MARSHALL '\ , CONGREGATIONAL COOK BOOK 117 GARY BROS. DEALERS IN Fresh and Salt Meats Poultry, Etc. CASH PAID FOR HIDES AND PELTS Eaton Rapids. Mich. _/ , I II ...... II II I~ Cut Flowers ~ HALE & PETTIT Furniture and Undertaking ~ ~ ~ ill ill I We have~~o:~et::e:t~o:e~s~:.:evariety. 1 EATON RAPIDS. MICH. Picture Framing I WE KNOW YOU'LL BE SAT/SF/ED ~ FUr~~:eFI~~e~:dertakin~ic~u~~EF~!~~IT ~I .. II II II II II .~ ~ ~ 118 rmJ CONGREGATIONAL COOK BOOK First Natio.-.al Ba.-.k , Rm Surplus Capital Stock, $50,000 Profits, and Undivided $30,000 JJ.JJ. THIRTY-EIGHT YEARS OF CONTINUED SUCCESS Always Conservative Jl.JI- JJ.JJ. Always Safe PA YS 3 PER CENT ON TIME DEPOSITS Open a Savings Account and Watch It Grow Fi ••st Natio.-.al Bank JI-.:I- 1m) (. ~ ,. '" ~ I r 119 fFE::E1 m ~=III====:::E3" CONGREGATIONAL COOK BOOK ====:3IE' ======UII===::::::::3 ..=~1I1~:::::::::JIIE MINNIE & RAMSAY I Shelf and H;~R;yNHardware I I I m Round Oak and Garland Stoves I ALL KINDS OF FARM MACHINERY ~ m ... rn Ii:ATON RAI-U.S. MICII. LE::I ~311E ====a"I~~II= ~"I~===:IIEI =====J['I====~lcJJ Stirling & Crawford WHOLESALE AND RETAIL GROCERS 1 pr, Provisions and Frui ts TABLE SUPPL Y HOUSE MEA T MARKET AND BAKER Y SHIPPERS OF GENERAL FARM PRODUCE Butter, Eggs, Apples and Potatoes a Specialty j -- .... , • 120 '----.I..":.-:.-:.-:.-:.-:.-:.":.t,----~ I----U----I CONGREGATIONAL COOK BOOK EJEJEl --- ------ --- l ~ The qualities which should influence a person in forming a banking connection should be Safety, Sound Business Management and a wi11ingness to be helpful STATE HIGHEST DEGREE. in financial directions. THESE QUALITIES THE MICHIGAN POSSESSES IN THE BANK FAMILIAR NAMES \DDmJ --- DIRECTORS --- H. H. HAMILTON H. P. WEBSTER Eo S. HARRIS H. C. MINNIE F. S. LI':IGHTON J. H. PARKS K F. KNAPP J. B. BRADLEY JOHN J. MILBOURN OFFICERS - - IV.MILTON - H. H. H. P. WEBSTER B. S HARRIS GUY ROGERS - - - President Vice-Pres. Cashier Ass't Cashier \DDmJ The names of our directors to all as men who largely id en ti fi ed of Eaton are familiar have been with the development Rapids. The Directors of the Michi- gan State Bank take pride in its success are in making especially in t~~ factor the bank a strong success of its depositors. interested growth and and This bank is a strong. conservative for your money-having- promptly and we]]. and safe depository serving you '"I Michigan State Ba '1," facility every for Cu-;'i'nl 590!JOOO SUratillN \\ " \ Eaton Rapids, Michigan ~;.. .,-=l1=_-==-=--=-=~...I~Elll-==_ -==--= .... I l. \. CONGREGATIONAL COOK BOOK 121 ======= mgh (jrade Watches Diamonds ~~\tttl~r ===--===-=== 147 South Main Street EA TON RAPIDS. MICH. "and Painted China Pictures JAS. H. PARKS Room Size Rugs ALL SIZES &I IIADIUitI 1~"LOUR Manufactured at the Island City Mills of is un- Eaton Rapids, surpassed for mak- ing bread or pastry and should be used by flour consumers of this locality. ~I_ SIIEIIK 122 CONGREGATIONAL COOK BOOK The Eaton Rapids Review $lvOO per Year Published Every Thursday Fine Book and Job Work INTERTYPE MACHINE COMPOSITION R. D. GIFFORD, Publisher 2 17 South Main St. EATON RAPIDS CONGREGATIONAL COOK BOOK 123 '1 II II II II II II I~ ~II Our New sellin~a?W~I~~:u~Oney Clothing and Furnishings. on Boys' Better values than ever in EXTRAGOOD SUITS, KNEE PANTS THE FAMOUS KAYNEE (K & E) WAISTS IRONCLAD STOCKINGS (BOY PROOF) for the__bo_Y_f_romhead to foot. Everything ~ I ~ -,-- ~ The s'O~I=~~le~; ===::111[: =====III~::::::::JIIE ~E:::I Ic;. HUNT F. C. HUNT tI. M. HUNT & SON Dealers in Farm Implements Buggies, Wagons, Harness Wholesale Shippers Produce of 'atoes, Apples, Cabbage On ions, Etc. BELL PHONE lSO-2R EATON RAPIDS, ~I1CH. ••~~~:L~~NG 1»lnn ===.l1l1~===a"E =====III=====~I~ 8 8 USE GAS FOR LIGHTING ANDCOOKING GAS CO. I ~ ~ rn ~ ~ 8 8 - \ 124 8 \ ;" ~ ~ CONGREGATIONAL COOK BOOK BARNES & STODDARD Leaders in Fine Clothing Tailoring and Gents' Furnishings French Dry Cleaning and Pressing Promptly Done IT WILL PAY ANY LADY TO VISIT OUR BOYS' AND CHILDREN'S CLOTHING DEP'T. BARNES & STODDARD Strictly Cash Clothing and Tailoring. EATON RAPIDS, MICH. HOTEL NORTON 8 J. E. Crane A. Crane CRANE & CRANE I Service At Your mm Steam Heat Best Water Rates $2.00 per day mm H. L. NORTON, Prop'r Grain, Wholesale Sh ippers of Baled Hay Beans, Straw, Wool SHIPPING STATIONS Eaton Rapids, Dimondale, Kingsland and Charlesworth nOTl1 PIiONJo;S EATON RAPIDS, MICH. 8 , 1_, '\: ,{ , 125 CONGREGATIONAL COOK BOOK Joh.. D. Bi....ey Druggist MAGAZINES KODAKS CULVER SELLS THE BEST TEAS AND COFFEES IN THE CITY TRY US PHONE 47 8 H. S. DeGolia 8 /" / " Fire, Cyclone, Compensation Plate Glass ~'1surance .nd FURNISHED R0NDS L 8 N. A. STRONG Grain, Wool Seeds and Beans Flour and Feed EATON UAPIDS, MICH. / \ \f - \ 24 ~ ~Er=:= ===t.,.::::::3 .... I~=C=O=N:U.~:=R=E=G=A=TI'~[EO=N=A=L::un::C=O=O=K~B~EIO=K~~~:J-;" ~~~~~.I-i1J-' \ ~ I B••oIDelci:"~T&Pettit I II r I . I We are also headquarters for all kinds of Shelf and Heavy I I Hardware, Paints, Oils and Varnishes We sell AJAX and GOODYEAR the best in the world-at sizes in stock. right prices-all Steam, Hot Water, Hot Air Heating and Plumbing is our spec- In short, we can save you money on anything in our line. if ~"ou ~ant HOlne.hind Tire Dnd ".'lIbe line dnod in the ~ in l!J ialty. LE::::I =======311E=======::::::::JII~~II[====J[II: ======:l'E' ===:::::::3"E' ====:::::l'I~ Boyd's Variety Store 8 I I' HAS THE BEST PRICES ON NECKWEAR NEW AND UP-TO-DATE NOVELTIES FINE LINE FANCY CHINA TWO LATEST HOMER PATTJ<~RNS DINNER LAUGHLIN WARE A LINE OF NEEDLEWORK NOT TO BE EXCELLED IN THIS CITY COME AND SEE You will receive very courteous service MR. & MRS. A. R. BOYD I 8 .J i - 8 Sporting Ii Goods I WATCHES DIAMONDS JEWELRY Part Down II ~ ) \ \ ) I)' . (I TAXIDERMY in aI/ its branches $1 per week I A. W. NISB~T _J I .-- J ( CONGREGATIONAL COOK BOOK Mutual Profit Making it equally as profitable for you to trade here as it is for us to have your patronage . ....THAT'S OUR STORY IN A NUT-SHELL.... H. S. Ben tley S~::~..tIiAlI • :1 Chef Brand Canned Goods Berdan's Teas and Coffees Phone No. 11 for Fresh, Clean Groceries GEO. W .. LINDSEY in season Vegetables A. M. SMITH & CO. BUYERS AND SHIPPEI~S OF Butter, Cream Eggs and Poultry EATON RAPIDS, MICH. True Manufa EATO~ RAPIliaity "."III'~ (:o ... binu.ion Wagon Box, Hay, Stock or Wood Rack ;'m CONGREGATIONAL COOK BOOK ====:J1I1=====~nE======U"::=====:::::::J.9 I 2£>~191£> 128 m=e=. ===::Jne ======nl====~IIe: .1 March ~.II \ I I H. L. BOICE Makes 8831 days we · have been doing busi- ness in Eaton Rapids. Enough said. l f'I \ ~ ~ ~ ~ I L.~~"I=====~"IE ====:==:Jue ====::]111:====:::::::JIIE:::=====3.EI ====:::::::J.rJ] »). 8 - 8~ .t) u u lit ~y I~"i r H t. We pay cash for Fresh Eggs and Poultry > f A LINh. NOT" - Ir.. cOl\rM. Hurd 17S Youwill receiYe~ MR. & MR, 1_- 8 We have the Leading American Companies CONTI N ENTAL FIRE, CYCLONE, AUTOMOBILE. TRAVELERS INDEMNITY, HEALTH AND ACCIDENT, LIFE. INSURE TODAY...Tomorrow may be too late HUGHES & HUGHES Agents 1' ~.. - / / / II 8 CONGREGATIONAL COOK BOOK 129 Rent Is Wa.ste "OWN YOUR OWN HOME." We always have a fine list of houses for sale and wi II be glad to show them to you. EATON RE,AL TY CO. Eaton Rapids Sanitary Cooking depends upon Sanitary Plumbing in your kitchen Installed by WILBUR F. FOWLER 8 s Dennis Miller ~lanufacturer of ICE CREAM Dairy Farm Holstein Cattle a Specialty \ I 130 CONGREGATIONAL COOK BOOK 'VILSON CANFIELD, 1\1. D. Office over Meade's Drug Store Bell phone 46-F5 Citizens phone 14 YOUR CONFIDENCE RESPONSIBILITY OF OUR SUCCESS ABLE MILLINERY. AND OUR IS THE BASIS IN SEASON- LI LLIAN MENDELL G. ELMER McARTHUR Attorney at Law EATON RAPIDS, MICH. EAST SIDE GROCERY Claud Holder, Prop'r Ranch ColTee-2:>c Rapids, Michigan Eaton Wl\l. L. HURD, D. D. S. F:aton Rapids Michigan Bell phone 179-2 rings I(UFt'S J. HYDE, M. D. Eaton Rapids, Mich. Both Phones R. P. NOVISS Watches, Clocks, Silverware Jewelry and Eaton Rapids, Michigan --------- ------- Bell Phone SPIU~KLE 106 Established 1901 AGENCY COMPANY C. A. Sprinkle, Mgr. I(eal Estate, Insurance, Investments The oldest Real Agency I-':state and Insurance in Eaton Rapids >- I \ I1 I} ~ I I J I,I I' CONGREGATIONAL COOK BOOK NEW DAINTY DESERTS Cocoanut Kisses, Cream Puffs, Maca- roons, Metropolitans, and French Fried Cakes Try them. Each is a de- licious, wholesome desert MARPLE'S BAKERY L. .I. SMITH Manufacturer and Dealer and Egg Case in Fiaers Egg Cases EATON RAPIDS, MICH. DR. F. R.BLANCHARD Office over Milbourn's Drug Store A. G. SHEETS, Office over 1\1. D. Cflice hours-l to 4 P. M. Pho;1e 126-0ffice 2R; House 3R. Bentley's Shoe Store EATON RAPIDS, MICH. C. A. STDISON ~IHS. A. NEW;\IAN Ladies' Hair Dressing, Switches, Puffs All kinds of Hair Work Gfmbings made up 211 King St. Eaton Rapids, Mich. EATON RAPIDS, :\lICH. AGNES P. YOUNG UIJ-to-Date :\1 i 11 i n e r y \ ..... 132 --- I~ \. CONGREGATIONAL COOK BOOK -------------------------------- DR. J. B. BRADLEY Post Office Block MRS. N. H. DAVIS HAIR DRESSER I Shop-N orth Main street Residence-30l State street, cor. East Bell phone 202 \EPH B. HENDEE Lawyer Rapids, Mich. The This printed Review Eat Rapids book at office n 0 .....,-- -~ .,. - ) , -- 132 ~ CO' I \,.' y . , I JJ; J , p :' I , , .....,, "'- I( .- .. ". 1 '\ '\ --132 \, , . j ~. ~ /