ARBUTUS COOK BOOK
RECIPES
Compiled by
The Benevolent Committee
of
Arbutus Chapter No. 45
ORDER OF THE EASTERN STAR
1923
"He who eats what's cooked our way,
Willlive to eat some other day."
to the sweet," mind what you're taught,
"If you a cook aspire to be
And offer no resistance,
Come learn of us, and you will see
We'll lend you our assistance.
Of all good things which you may need,
We give the best, we do indeed,
Our cakes and pies we gladly share
We've plenty here, dainty and rare.
"Sweets
With cooking lore our book is fraught.
If you but follow the lessons we give,
'Twill help you, good friend, the better to live.
This book, with care was arranged for you,
And if you will follow its recipes true,
You'll revel in everything good to eat,
Pastry and pickles, fish and meat.
So send for it quickly and do not delay,
And study it carefully day after day."
INDEX
Beverages
Breads
Cakes
Candy
Cocktails
Cookies
Desserts
Doughnuts
Eggs
Entrees
Fillings and Frostings
Fish and Oysters
Frozen Desserts
Helpful Suggestions
Hot Breads
Housekeepers' Helps
Index
Meats
Miscellaneous
Pastry and Pies
Pickles, Preserves,
Puddings
Salads and Salad Dressings
Sandwiches
Soups
Title Page
Vegetables
Weights and Measures —
etc
_
_
Page
60
8
44
66
5
53
40
58
19
24
51
7
42
70
H
69
4
14
68
33
61
35
26
59
5
1
20
69
RECIPES
COCKTAILS
and cut
Fruit Cocktail
Pare 2 oranges and 1grapefruit and cut
the pulp in cubes, reserving all juice that escapes.
Peel
2 bananas,
in cubes. Mix oranges, grapefruit,
and 1cup crushed pineapple. Add Va cup Quaker
bananas
powdered sugar to the juice that escaped in the cutting up
the fruit;
and stir until dissolved.
Pour over
process
arrange in glasses and garnish with maraschino
cherries.
remove
the pulp from the partitions, and put about 2 tablespoons
of sugar over the pulp. Let it stand about 2 hours. Put
6 blanched almonds in a sherbet glass, also 1 marshmallow,
and 2 tablespoons of the grapefruit pulp.
cut in quarters,
On the top of each glassful place a maraschino
cherry.
This will serve 10 people.
Grapefruit Cocktail Peel
two large grapefruit,
chili sauce,
two tablespoons
Oyster Cocktail One and one-half pints oysters, % cup
chopped celery,
table-
spoons chopped sweet pickles,
two tablespoons catsup, one
salt,
tablespoons horse
and one-half
3 tablespoons
lemon juice. Look over
the oysters care-
fully, removing all bits of shell. Let stand in a cold place
thoroughly. Arrange in eight cocktail glasses.
to chill
together and when very cold
Mixall the other ingredients
serve on the oysters.
three
radish, one teaspoon
Corn Soup
Corn Soup—Boil 1 quart sweet milk, add a can of best
add 1/2 cup rolled cracker crumbs. —Committee.
sweet corn, strain through a colander, return to stove and
season with butter, salt and pepper. Let boil up once, then
SOUPS
Cream of Celery Soup Cut 2 large bunches of celery
into 1inch pieces and set to boil in a quart of boiling salted
slice of onion and 3 sprigs of
water to which a generous
parsley have been added. When the celery is tender, drain
and mash it through a vegetable sieve. Put on quart milk
in saucepan with celery and cook, not boil, for 10 minutes.
Thicken with 2 tablespoons Thoman's Moss Rose flour and
2 tablespoons
of butter which have been well blended.
Allow to cook for 15 minutes more. Season with pepper and
and serve with croutons.
a little more salt if necessary
are made by thinly buttering slices of bread,
Croutons
cutting in cubes and setting in the oven until a golden
brown color.—Committee.
5
Cream of Rice Soup Two cups milk, 14 CUP rice> 1 table
spoon butter, 1 teaspoon Thoman's Moss Rose flour, 1tea-
spoon salt, a dash of pepper, 1 teaspoon onion juice or y%
teaspoon of grated Quaker nutmeg, 1 tablespoon parsley,
14 teaspoon curry powder. Wash rice and boil in 1 pint of
boiling water 30 minutes. Melt butter, place over fire and
stir in flour, then the milk and when it boils, the rice and
rice water. Add the salt, pepper, onion juice, parsley and
curry powder mixed with a little cold water. Boil for 3
minutes. —Committee.
Corn Chowder Soup One can corn, 4 cups potatoes, cut
in cubes, 1 slice onion, 4 cups scalded milk, 3 tablespoons
melted butter. Cook all together. —Isabelle L. Haite.
Onion Soup With Cheese —Four medium sized onions, 3
Slice
tablespoons butter, 1quart stock. American cheese.
the onions thin and cook them gently in the butter till
perfectly tender but not browned. Add them to the stock
for 5 minutes. Cut slices of cheese a quarter
and simmer
inch thick and lay on the toast.
in the oven till the
cheese melts, place a slice of toast in each soup-plate, pour
finely grated cheese. —Committee.
over the soup and pass
then add milk and butter.—
Potato Soup Slice 6 potatoes and 2 onions into 1 quart
cold water, add salt and pepper. Boil until all are soft,
(a little meat
Tomato Soup—Twelve ripe tomatoes, 1 pound onions, 2
Committee.
Onion Soup With Cheese
in it is nice)
Tomato Soup
stalks celery, 1/2 cup sugar, *4 cup salt, 1teaspoon red pep-
per, Vi CUP Thoman's Moss Rose
flour. Cook tomatoes,
onions and celery together until well done. Strain through
colander. Add seasoning and thicken with the flour beaten
smooth. Bring to a boil and can. This makes 7 pints.
When serving add an equal quantity of milk, a little butter
and heat. —Mrs. M. S. Graham.
Tomato Soup Three cups strained tomatoes, 3 cups milk,
flour, 1 rounded
1 level
tablespoon butter, salt and pepper to taste, y% teaspoon soda.
and milk to the boiling point in separate
Bring tomatoes
pans. Add the flour and butter, well blended,
to the hot
milk and stir until smooth. Add the soda to the tomatoes
gether, add the salt and pepper and serve hot.—Committee.
and when it stops
to-
tablespoon Thoman's Moss Rose
the two ingregients
foaming put
Set
6
Baked Halibut—Two pounds halibut, 1 cup tomatoes, 2
FISH AND OYSTERS
Baked Halibut
flour, 2 tablespoons
tablespoons of Thoman's Moss Rose
butter, % teaspoon
salt, Vs teaspoon pepper. Clean fish,
season with salt, pepper, dredge with flour, place in oiled
baking pan, pour over tomatoes and dot with butter. Bake
in a moderate oven, basting often.
Baked Pickerel—Scale
Baked Pickerel
Codfish Balls
Devilled Tuna
and clean fish, skeiver it with
the tail in the mouth, lay it on a buttered pan with two
slices of salt pork, a slice of onion and 2 of tomato under-
Spread butter over the top, dredge with flour and
neath.
frequently with melted butter.
when flour browns baste
Cook about 40 minutes. Can be
served with creamed
oysters for sauce. —Mrs. F. A. Lockwood.
Codfish Balls—Two cups mashed potatoes, 1 cup cooked
codfish, 2 eggs, 1 tablespoon parsley chopped,
i/k CUP
flour, i/3 cup fat. Mix the mashed
Thoman's Moss Rose
potatoes, codfish, eggs and parsley, shape in balls 2 inches
Flatten a little and roll in flour. Place the
in diameter.
fat in a frying pan; when hot add the balls and cook both
sides until a delicate brown color.
Devilled Tuna—One and i/2 cups tuna fish, 3 tablespoons
butter, 3 tablespoons Thoman's Moss Rose flour, 2 table-
spoons chopped green peppers, 2 tablespoons chopped pimen-
to, 2 tablespoons catsup, i/2 tablespoon chopped onion, 1tea-
IV2 cups milk, 2 teaspoons
spoon Worcestershire
salt, V2teaspoons Quaker celery salt and paprika, 1 table-
and add flour,
spoon chopped parsley. Melt the butter
when well mixed add all the seasonings and then the milk.
Cook until creamy. Add the tuna and cook for 2 minutes.
Serve very hot.
Escalloped Oysters—Four cups cracker crumbs, 6 table-
Escalloped Oysters
spoons butter, 1 quart oysters, 3 teaspoons
y% tea-
spoon Quaker celery salt and paprika, 21/2 cups milk. Melt
Spread 4 table-
the butter and mix with the crumbs.
in the bottom of a baking
spoons of the buttered crackers
dish. Add a layer of oysters and sprinkle with salt, paprika
and celery salt. Arrange in as many layers as
is con-
vient, but have the top layer crumbs. Add the milk and
the oyster
the contents
of the dish. Bake 30 minutes in a moderate oven.
liquid, pouring it in evenly over
sauce,
salt,
Salmon Drop -1 can salmon (bones and oil removed) 1
to
1/2 cup butter, 1 cup boiling
water, 1tablespoon Thoman's Moss Rose flour.—Mrs. Cora
cup bread crumbs, 1 tablespoon butter, 1 egg; season
taste, steam 1 hour.
Adelle Stoffer.
Sauce:
7
teaspoon of
Halibut, Trout or Whitefish—Take bones
Halibut, Trout or Whitefish
out before
cooking. Batter, 4 tablespoons of Thoman's Moss Rose
salt, 14 teaspoon Queen Flake
flour, 1/2
baking powder, 1 egg, milk and water. Mix flour, salt and
baking powder together, break in the egg then mix to a
thin batter with milk and water using equal parts of each.
Have a pan with deep hot fat, dip fish in batter and fry
tilla nice brown. If any batter is left slice potatoes about
14 inch thick, dip in batter and fry in same deep fat.
Enough for 4 persons. —Mrs. Margret Broadbent.
Oyster Stew—One pint oysters, 3 tablespoons butter, 5
Oyster Stew
cups milk, IV2 teaspoons
salt, V4teaspoon Quaker celery
salt and paprika. Carefully look over oysters and remove
any shells. Put in a sauce pan and add butter. Heat slowly,
stirring constantly, and cook until the oysters are .plump
the milk to the scalding point
(about 3 minutes.) Heat
and combine with the oysters. Add the seasoning.
Serve
very hot.
Oysters a la Creole—Mince 1 onion fine and brown in 2
Oysters a la Creole
tablespoons melted butter. Add 1 tablespoon Thoman's
Moss Rose
flour and stir until well blended. Add 1 cup
of stewed tomatoes and cook until the sauce thickens. Then
add 1 pint oysters drained and simmer gently until the
edges of the oysters have curled.
Season with 2 table-
spoons of chopped parsley, 1/2 teaspoon of tabasco, % tea-
spoon salt. Serve on hot buttered toast.
Salmon Loaf—One and 1/2 cups salmon, 2 cups of soft
salt, 14 teaspoon pepper, 1egg,
bread crumbs, 11/2 teaspoons
1cup milk, 2 tablespoons butter, mix all the ingredients to-
gether except butter, place the loaf mixture in a well
greased loaf cake or bread pan. Spread the butter over the
top. Bake in a moderate oven for 45 minutes.
Salmon Loaf
BREAD
Bread, White
Bread, White—One and 1/2 compressed yeast cakes,
y<± cup
luke-warm water, 4 tablespoons
sugar. Let stand 1/2 hour
and add following: 2 cups luke-warm water, 2 tablespoons
lard, 1 tablespoon salt, Thoman's Moss Rose flour. Mixinto
hard loaf and let rise until light then knead and shape
into 2 loaves. —Mrs. Belle Lewis.
"Best Ever" Brown Bread—Two cups graham flour, 2
"Best Ever" Brown Bread
tablespoons brown sugar, 1 small tablespoon salt, 2 table-
milk, 1 teaspoon soda, bake slowly 1/2 to % hour.—Mrs.
spoons molasses,
1/2 cup nut-meats, pour a little boiling
water over 1/2 CUP raisins. Mix together. Add 1cup sour
Flora Rowley.
8
Boston Brown Bread
Boston Brown ..Bread —Two ..cups ..corn., meal, 2 cups
Boston Brown Bread—One cup sour milk, 1cup molasses
Thoman's Moss Rose flour, 2 cups sweet milk,% cup molas-
ses, 1teaspoon soda dissolved in 1/2 CUP boilingwater, 1 tea-
spoon salt. Steam 3 hours.
Boston Brown Bread
y% cup seedless
with 1 teaspoon of soda beaten in, 2 cups graham flour,
raisins, 1/2 teaspoon salt.
1 cup corn meal,
Fillbuttered baking powder cans half full and steam 1
hour, take out and bake 30 minutes or until done.
Whole Wheat Bread —Two cups sour milk, 1egg, i/2 CUP
Whole Wheat Bread
molasses, 3 cups whole wheat flour, 2 teaspoons
soda sifted
with one cup of Thoman's Moss Rose flour. Bake about
1 hour in a slow oven.
Graham Bread
Graham Bread
Bran Bread One egg, 1 cup milk, % cup sugar, V2V2 tea-
spoon salt, 2 cups Thoman's Moss Rose flour,I*4 cup bran,
5 teaspoons Queen Flake baking powder, 1 cup of nut
meats, Vk box dates. Mixand put immediately into greased
baking pan and let rise 25 minutes. Bake from 40 to 60
minutes in a moderate oven.—Winifred Barnes.
Corn Meal Bread One cup sour milk, 2 cups sweet milk,
2 cups corn meal, 1 cup Thoman's Moss Rose flour, 2 table-
salt, steam 3 hours. Add
spoons molasses, 1 teaspoon
raisins if desired. —Mrs. Danna Benson.
Graham Bread—One-half cup brown sugar, IV2 CUP sour
milk,1/2 cup Thoman's Moss Rose flour, 2 cups graham flour,
1/2 cup currants or raisins, 1 teaspoon
soda, 1 teaspoon
Queen Flake baking powder, 2 tablespoon lard, a little salt.
Bake slowly for about on hour.—M. Adell McKim.
Graham Bread—Two cups sour milk,2 teaspoons
soda, 1
teaspoon salt, % cup of molasses, 3 cups of graham flour.
Make in a loaf and bake 1 hour
Graham Bread—Three
George H. Rosa.
Graham Bread
in a slow oven.—Mrs.
lard, 1/2 cup sugar, 3 cups
3 table-
sour milk, 3 teaspoons
spoons
soda, 3 cups graham flour, 3 cups Thoman's Moss Rose flour
(sifted), 1 teaspoon Queen Flake baking powder, 1 egg if
desired, 1cup nut meats or raisins. Mix molasses, melted
lard and sugar and egg if used. Add sour milk, graham
flour, mix thoroughly sifted flour, soda, baking powder and
King Rasor.
add to first mixture. Last add nut meats if used.—Mrs.
Graham Bread—Two cups graham flour, 2 tablespoons
and raisins last.—Mrs. Delmer Wing.
brown sugar, 2 tablespoons molasses, 1 cup sour milk, 1
teaspoon soda, 1 teaspoon salt and add % cup of nut meats
tablespoons molasses,
Graham Bread
9
Graham Bread—Two cups graham flour, 2 tablespoons
teaspoon soda, 1 cup sour milk.—Mrs. W. E. Marling.
brown sugar, 3 tablespoons molasses, 1 teaspoon salt, one
Graham Bread
Nut Bread
Nut Bread
Milk Bread Pour 2 cups of boiling milk over a heaping
salt and 1 of sugar. Stir
cup of sifted flour, 1 teaspoon
well and add 2 cups of cold water. When the mixture is
luke warm add a cake of compressed yeast dissolved in
% cup of warm water. Stir in sufficient white flour to
make a thick batter. Cover and let rise for 3 hours. Add
flour to make a dough, knead 20
Thoman's Moss Rose
Set in a warm place
minutes and make into three loaves.
for an hour to rise and bake in a moderate oven for about
45 minutes. The oven should be hot enough for the bread
to begin to bake soon after it is put in the oven.
of Thoman's Moss Rose flour, 1cup of walnut meats, 4 tea-
salt, 2
spoons Queen Flake baking powder, 1/2 teaspoon
A. Torrey.
Nut Bread —One cup of sugar, 2 cups sweet milk, 4 cups
eggs. Let raise 20 minutes and bake 40 minutes. —Mrs. C.
Nut Bread—Three-fourths
cup sugar, 1 egg. Beat well
and add 2 cups sweet milk. Then add 1 cup nut meats cut in
small pieces and pour 4 cups Thoman's Moss Rose
flour
20 minutes then bake from 30 to 40 minutes. —Mrs. H. G.
sifted with 4 teaspoons Queen Flake baking powder and a
little salt. Put in greased bread or loaf cake pans. Let itrise
Heidt.
Nut Bread —One egg, 1cup sugar, 1cup nut meats, 1cup
Nut Bread
salt.—Mrs. Danna Benson.
sour milk, % teaspoon
soda, 2 teaspoons Queen Flake
baking powder, 2 cups Thoman's Moss Rose flour, a little
Oatmeal Bread—Three
cups oatmeal, 3 cups boiling
water, y% cup sugar, i/2 cup molasses, 1 tablespoon salt, 1
yeast cake. Scald oatmeal, sugar and molasses with water.
Allow to cool and add yeast. Let stand until light. Add
Thoman's Moss Rose flour tomake medium hard loaf,knead.
Let rise, form into loaves. Let rise again and bake. Makes
3 small or 2 large loaves.
Oatmeal Bread—Two cups oatmeal, 1tablespoon shorten-
Oatmeal Bread
Oatmeal Bread
ing, 2 tablespoons molasses. A little salt. Add 2 cups
boiling water and let stand until almost cold and add 1
compressed yeast cake dissolved in1 cup luke warm water.
Stir in Thoman's Moss Rose flour to make a thick batter.
Cover and let rise 3 hours. Add flour to make a dough,
knead 20 minutes and make into loaves and let rise until
Susie O. Wing.
nearly twice the size and bake in a moderate oven. —Mrs.
10
Nut Bread —One cup sugar, 1egg (beaten) 1cup milk, %
Nut Bread
salt, 2 teaspoons
cup English Walnut meats, 1 teaspoon
Queen Flake baking powder, 2% cups Thoman's Moss Rose
flour. Let set in tin about 20 minutes
and then bake 1
hour.—Mrs. Burt Stratton.
Nut Bread—Sift together 3 cups Thoman's Moss Rose
Nut Bread
flour, 4 even teaspoons Queen Flake baking powder, 1 cup
sugar, 1 teaspoon
sweet
milk. Mix with dry ingredients. Add 1 cup chopped nuts
or raisins. Let stand 20 minutes, bake 1 hour.
salt. Beat 1 egg, add IV2 cups
Dr. Burleson's Bran Muffins—One cup Thoman's Moss
Dr. Burleson's Bran Muffins
HOT BREADS
sugar or molasses,
V& teaspoon
salt,
molasses, 1 teaspoon of soda dissolved in 2 tablespoons hot
water, i/2 teaspoon
salt, 1 cup of Thoman's Moss Rose
flour, 1 cup bran. Put
together in order given. Bake in
Rose flour, 2 cups bran, 1egg, IV2 cups sour milk, 1 tea-
spoon soda, put into flour, 1 teaspoon melted butter, scant.
1 teaspoon
scant.
Make into gems and bake in quick oven. Amount of bran
according to effect produced.
can be increased or decreased
lard or butter, 4 level tea-
spoons Queen Flake baking powder, 1 teaspoon salt, 2 cups
Thoman's Moss Rose flour, 1cup milk. Mixdry ingredients,
add lard and butter, rub together, add milk slowly. Toss
on well floured board and roll y% inch thick. Place inbut-
Biscuits—Two tablespoons
tered pans and bake 15 to 20 minutes.—Mrs. W. D. Baltz.
Bran Muffins—One egg (beaten), 1 cup sour milk, 1/2 cup
gem pans. Makes 12.—Mrs. Charles A. Barnes.
Mother's Biscuits—Sift 2 level tablespoons Queen Flake
baking powder in 2 cups Thoman's Moss Rose flour. Mix
into this 1 tablespoon shortening. Add 1 cup sour milk
in which 14 teaspoon salt and 14 teaspoon soda have been
roll out, bake in a quick oven.—Mrs. H. L.Hoyt.
dissolved. Mix soft and use as little flour as possible to
Dainty Muffins—One-fourth cup butter,
y2y2 cup milk, 14
cup sugar, 1 egg, 3 teaspoons Queen Flake baking powder
sifted in iy2 cufjs Thoman's Moss Rose flour,cream butter
egg, add flour, baking
minutes. —Mrs. F. A. Lockwood.
and sugar,
powder and milk alternately. Bake in moderate
oven 25
Graham Biscuits—One and y% cups each of graham and
size and bake. —Mrs.
white flour, 1 tablespoon shortening, 1 tablespoon sugar, 1
teaspoon
salt, y% teaspoon soda, 1 teaspoon Queen Flake
baking powder, sour milk enough to make stiff dough. Press
out with the hands, cut into desirable
Maud R. Frye.
then add the beaten
Mother's Biscuits
Graham Biscuits
Biscuits
Bran Muffins
Dainty Muffins
11
WE KNOW
is the
That a satisfied customer
best advertisement,
and conse-
quently do our utmost to please
our trade.
Should you find any
mistake or have cause for com-
plaint, we are at all times will-
ing to rectify same and adjust
all difficulties to the satisfaction
ofour customers.
Your trade is appreciated.
Call again
O. H. BAILEY
GROCERIES ANDMEATS
Don't compare our goods with
cheap stuff. Good groceries and
meats are cheaper
than doctors'
bills.
12
Graham Gems
Graham Gems—One cup graham flour, 1cup Thoman's
Moss Rose flour, 1teaspoon salt, *4 C"P sugar, % teaspoon
soda, % cup sour milk, 1egg. Bake 20 minutes, moderate
oven.—Mrs. Bentges.
Johnny Cake—One egg, little salt, y2y2 cup sugar, 1table-
Johnny Cake
spoon butter, 1 cup sour milk, 1 teaspoon
soda, 1^ cups
cornmeal, y^ cup Thoman's Moss Rose flour, 1 teaspoon
Queen Flake baking powder.—Mrs. C. C. DeCamp.
Corn Muffins One egg, 1 cup milk, 1 tablespoon melted
shortening, 1 tablespoon sugar, 14 teaspoon
salt, 1 cup
corn meal, 2 tablespoons Queen Flake baking powder, 1
cup Thoman's Moss Rose flour. Sift meal, flour and baking
powder
together, bake in gem tins.—Committee.
Muffins—Two cups Thoirian's Moss Rose
Bake 20 minutes in moderate oven.—Mrs. Bentges.
flour, 4 tea-
spoons Queen Flake baking powder, 14 cup sugar, i/2 tea-
spoon salt, 1 egg, 1 cup milk, 2 teaspoons melted butter.
Muffins-
yeast cake,
Parker House Rolls Scald 2 cups of sweet milk, add
one heaping tablespoon butter, 2 tablespoons
sugar and
% teaspoon salt. Let stand until luke warm, then add one
compressed
flour
enough to make a sponge as for bread. When light add
more flour, knead well and let rise again. When light
knead again, roll out and cut with a large round biscuit
cutter. Brush the top with melted butted and fold. Place
in greased tins. Let rise and bake.—Mrs. Belle Lewis.
Parker House Rolls—Three pints Thoman's Moss Rose
and Thoman's Moss Rose
Parker House Rolls
Sally Lunn Muffins
flour sifted, 1pint milk, scalded and cooled. Dissolve 1 com-
pressed yeast cake in as little warm water as possible, add
1 teaspoon of salt and 1tablespoon sugar. Pour the yeast
into milk and add the flour. Beat well and let rise until
the dough again with a knife, turn out on a
light. Beat
bread board and roll about 1/2 inch thick. Cut with large
round biscuit cutter, put lump of butter on each, fold to-
gether,
mittee.
let rise tilllight and bake in quick oven.—Com-
Sally Lunn Muffins—Two eggs, 2 tablespoons melted but-
ter, 1cup sweet milk, 2 tablespoons
sugar, 2 cups Thoman's
Moss Rose flour, 2 teaspoons Queen Flake baking powder.
Bake ingem tins ina quick oven.—Mrs. Emma L.Campbell.
Sour Milk Biscuits—Sift 1 large teaspoon Queen Flake
soda with 2 cups
baking powder and 1 level
Thoman's Moss Rose flour, i/2 teaspoon salt. Add 1 heap-
ing tablespoon lard and 1 cup sour milk. Use only as
to make the dough so it can be
much flour as needed
Forn, into 8 biscuits and bake at once. —Mrs.
handled.
R. Sherman.
Sour Milk Biscuits
teaspoon
13
MEATS
and dried. Put
Then season
roll in
then place
from
and place in baking dish and cover "with milk, put
A Nice Way to Roast Beef—Rump roast, boned and
A Nice Way to Roast Beef
rolled, about six pounds, i/2 pound suet. Cut up suet and
let it get hot, have meat washed
in
and
aluminum kettle and turn both sides.
cover very closely. Do not put a bit of water on meat and
three hours or better. The
turn gas very low. Cook about
steam cooks the meat very tender and juicy. Remove from
kettle, add water and make gravy.—Mrs. Freshour.
Baked Pork Chops—One pound pork chops,
Baked Pork Chops
Thoman's Moss Rose flour, add salt and pepper
in buttered spider and fry until brown.
¦spider
in oven and bake 1hour.—Mrs. C. T. Levering.
thick or more from
Baked Ham Buy slice 2 inches
rub
edge
center of ham.
and
outside
thoroughly with Thoman's Moss Rose flour, Quaker mus-
tard and stick fullof Quaker cloves. Cover with hot water
and bake 2 hours.
Spread a round steak with a layer
Beefsteak Rolled
of dressing, begin at one end of steak and roll it carefully.
Tie the roll to keep in shape, bake in oven, basting often,
make a gravy of drippings when ready to serve.
lean pork
steak (ground), 1cup bread crumbs, 11/^ cups milk. Bake
fowl into
pieces at joints. Chop fine 1onion and about 1 ounce of
ham, melt 14 CUP of butter in frying pan, in this brown
the chicken, removing them as cooked
to the casserole.
Then brown the onion and ham in the pan and add these
to the casserole with 1quart of hot broth or boiling water,
1 pint hot stewed tomatoes, 1 cup boiled rice, 1 teaspoon
salt and 1 sweet green pepper sliced fine. Cover dish closely
and let simmer in oven li/2 hours. Chicken or any foods
which require slow cooking are delicious cooked in this
manner.
Ham Loaf—One pound mild ham, 2 pounds
40 minutes. —Mrs. Wallace.
Chicken En Casserole —Clean and separate
Chicken En Casserole
Ham Loaf
Remove
skin,
Remove
is rendered
Company Irish Stew Put *4 pound suet inkettle. When
fat
out of it remove cracklings and slice 1
onion into fat and cook until a nice brown, cut the 2 pounds
throw into the kettle. Shake
round steak in 2-inch squares,
2 tablespoons
fire until
browned. Now add 1V2 pints boiling stock or water with 1
carrot and bayleaf, 1 tablespoon kitchen bouquet, 1 tea-
spoon salt and pepper, bring to boiling point and simmer
11/-J hours. Ten minutes before meat is done make dump-
lings and serve around the meat.
14
flour over meat and stir over
Chicken a La King—Three and y2y2 pounds of young chic-
Chicken a La King
just before serving,
ken, 1 can broken mushrooms, 1 large green pepper, 1
tips, Va CUP chicken
pimento, 1 can peas, 1 can asparagus
fat or butter,
y2y2 cup flour, 2 cups chicken soup, 1/2 cup
cream, salt, pepper, 2 yolks of eggs. Boil chicken, cut large
white and dark pieces with scissors in thick strips 2 inches
long, cut pepper in thin strips, pimento in small pieces.
Drain the mushrooms and peas, heat the fat in a spider, add
flour when bubbling, add soup, stir until thick and smooth,
season with salt and paprika, add liquid from mushrooms
stir and to V2of this sauce add the chicken and place where
it willkeep hot, to the rest of the sauce add the cream, stir
until smooth, add the peppers, peas, mushrooms and pimen-
tos, add,
the yolks of 2 eggs first dis-
solved with a little o^the hot sauce.
Put chicken with
gravy in large serving platter, on top of this add mush-
rooms and pepper mixture and garnish with asparagus
tips
in pepper rings placed at equal distances
around edge of
platter.—Mrs. Delmer L. Wing.
Chop Suey Use 2 pounds of veal steak and 1/2 pound
pork steak diced. Add 1 can sprouts, 3 cups diced celery,
1 teaspoon salt, 1 bottle LaChoy Sauce, 1 can mushrooms,
3 cups of onions cut fine, 1 tablespoon sugar and V2tea-
spoon pepper. Dice meat and fry in kettle until brown,
add some water and let cook until very done. Add sugar,
salt, pepper and La Choy Sauce for the last 1/2 hour. Cook
onions and celery until done, about 15 or 20 minutes. Care
must be taken that onions do not cook to pieces. Then com-
and sprouts. Let heat
bine with meat, adding mushrooms
through and serve with steamed
rice. Both meat and
vegetables should be cook dry, so that there willbe almost
no liquor. Serves 8 people.—Mrs. M. S. Graham.
Dumplings—Two cups Thoman's Moss Rose flour, 4 tea-
spoons Queen Flake baking powder, i/2 teaspoon salt, 2
teaspoons butter, % cup milk. Do not
cook 3
minutes. —Mrs. W. D. Baltz.
Casserole of Meat—One cup diced carrots, 1 cup diced
Casserole of Meat
potatoes, 14 cup diced turnip, 1large onion, salt and pepper.
Spread steak with paste made of butter and flour. Cut
meat to fit the casserole. Oilcasserole well with bacon fat.
If the steak is cut in three pieces put a third of the vegeta-
Arrange them in layers, slicing the
bles in the casserole.
onion through them. Season with salt and pepper and add
a piece of meat. Continue layer for layer of meat and
vegetables until all is used. Add 1cup boiling water, cover
and bake 1% hours
in the morning and 1 hour at dinner
time. Serve from casserole.
Dumplings
cover,
15
Dried Beef With Eggs—One-fourth pound dried beef, 4
Dried Beef With Eggs
Veal Birds—Two slices veal steak cut V4, inch thick, lVfc
eggs, 2 tablespoons butter, i/2 cup milk, Vs teaspoon pepper.
Melt butter in frying pan, add beef pulled into bits, cover
Season
and cook 3 minutes, add milk and eggs, unbeaten.
Cook over a slow fire, lifting and mix-
with pepper.
ing with a fork. When the mixture is dry and rather fluffy
serve immediately as longer cooking willmake the milk and
eggs separate.
Veal Birds
cups bread crumbs, 1/2 cup nut meats, 2 tablespoons butter,
saL, i/8 teaspoon pepper,
1 egg, hot water, i/2 teaspoon
flour. Trim steak and r t in small oval shaped pieces.
Mixbread crumbs and nuts with melted butter. Add egg,
unbeaten, and mix well. Add water to make moist enough
to hold mixture together.
salt and pepper.
Put some of the stuffing in the center of each piece of meat,
pull edges together and pin with toothpicks. Roll in flour
and bake in a moderate oven 45 minutes, basting frequently
with one tablespoon butter melted in i/2 cup water. Make
a cream gravy with the liquor in the pan.
Creamed Dried Beef—-One-fourth pound dried beef, 3
Creamed Dried Beef
tablespoons butter, 2 tablespoons
flour, l/fo teaspoon pepper,
2 cups milk. Remove any stringy portions from meat. Melt
butter in frying pan, add beef and cook until the edges curl.
Sift over flour and stir until well blended. Add milk slowly,
stirring constantly. Cook until thick and smooth.
Serve
on triangles of toast or with baked potatoes.
Season^with
tomatoes,
Ham Timbales —One cup ground cooked ham, 1/3 cup soft
Macaroni With Dried Beef One cup broken macaroni, 1
cup chipped dried beef, 2 cups canned
1/3 tea-
spoon pepper, coarse bread crumbs, butter. Cook macaroni
in boiling salted water
for 20 minutes. Drain and rinse
in cold water. Put half the macaroni
in a buttered baking
dish, add beef and cover with remaining macaroni.
Pour
Cover with bread crumbs, dot with bits
over tomatoes.
of butter and bake half an hour in a moderate oven. The
macaroni will absorb the tomato juice and the dried beef
adds a delicious flavor.
bread crumbs, Vi teaspoon salt, 14 teaspoon Quaker paprika,
1 egg, V2CUP milk. Mix ham, salt, crumbs
and paprika,
add egg well beaten with milk. Pour in a well buttered
tin or mould, place in a pan of hot water and bake 30
Serve hot or cold.—Mrs.
minutes
Agnes Bentges.
Ham with Potatoes —Put in a baking dish a layer of
Ham with Potatoes
sliced potatoes then a slice of ham then a layer of potatoes
and so on until dish is full enough. Cover with milk and
bake, when potatoes are done meat will be done.
Ham Timbales
in a moderate
oven.
16
Baked Ham
Ham Loaf
Ham Loaf—One and one-half pounds fresh lean pork,
i/^ound smoked ham ground together, 2 eggs, 1cup milk,
1cup bread crumbs, mix all together and bake in moderate
Serve with creamed peas. —Helen Fowler.
oven 45 minutes.
Baked Ham—Take silce of ham which is not too salty,
1 inch thick, put in baking dish, cover with milk and bake
1 hour.—Emma Campbell.
Hamburg and Tomato Sauce One pound hamburger, 1
egg, 1bunch celery, 1green pepper. Put celery and pepper
Thoman's Moss Rose flour to
through grinder, add
form balls. Cook 30 minutes in 1 cup tomato soup and
IV2 cups water.
Mexican Roast —One and one-half pounds
Mexican Roast
round steak,
cut from 1 inch to V/2inches thick. Pound in with the
edge of a plate all Thoman's Moss Rose flour you can on
then put salt, 2 or 3
both sides.
spoonfuls
canned tomatoes, 1 sliced onion and a sliced
green pepper or pimento on top. Pour over hot water and
for 21/2 hours. Thicken sauce for gravy and
the meat. Very tender. —E. L.
let simmer
,
pour over
Minced Lamb With Olives—Toast small pieces of bread
Minced Lamb With Olives
and keep hot. Remove the skin and gristle from lamb and
chop the meat. Add gravy to moisten,
theo add i/2 cup
of chopped green olives.
Season with pepper and salt.
After a thorough heating place on the toasj;. Arrange on
a platter.
in a hot spider,
Sear
and Noodles—Two pounds
and Noodles
Pot Roast With Tomatoes
Pot Roast With Tomatoes
of round steak cut for pot roasting, small piece of suet,
3 cups canned tomatoes, *4 teaspoon pepper, 1 tablespoon
butter, 2 tablespoon Quaker pickling spice, 2 small onions,
1 pound noodles, 2 tablespoons
salt. Sprinkle meat with
the pepper and salt. Dice the suet and try out in a deep
iron kettle. When the fat is very hot place the meat in the
kettle and brown quickly. Add the onions,
and
the spices from which the red peppers are removed.
Cook
slowly 2 hours or until the meat is tender. Remove meat
Skim out spices.
Thicken the liquid with
from kettle.
for a gravy in following manner: Mix 3
a flour paste
tablespoons
of Thoman's Moss
flour with 1
tablespoon of cold water. When smooth add to it a little
of the hot mixture and when well blended pour itgradually
to stir until the gravy is
into the hot
in boiling salted water 20 min-
smooth. Cook the noodles
utes, drain and blanch in cold water. Cook Vs of noodles
in the hot fat until crisp.
around the
the top. Ac-
meat, with the crisp noodles
company with the gravy.—Good Housekeeping.
Serve the noodles
sprinkled over
liquid. Continue
tomatoes
Rose
17
Our Recipe for Good
Nature
Make your feet smile by wearing
LaFrance Rest Cure—for Women
Florsheim Feature Arch—for Men
Mac & Todd
TWO STORES
Lansing
119 So. Wash. Aye.
East Lansing
Abbot and Grand River
One Piece Meal Put inbuttered pan a layer thinly sliced
raw potatoes, next a layer of sliced raw onions,
then over
that % cup uncooked rice, then 1 pound hamburg steak
and over that 1 quart of canned
each
layer with salt, pepper and butter. Bake in covered dish
1hour. Take off cover and brown.—Mrs. Harvey Bortle.
tomatoes.
Season
Pressed Veal With Olives Boil or roast 4 pounds of
veal, then grind and season with salt and pepper, adding
all the liquor of meat. Mix well, put into small cups, press
two olives in each cup and when cold turn out on lettuce
and serve with Quaker salad dressing.
Veal Loaf With Mushrooms —Two pounds of veal, Vfc
Veal Loaf With Mushrooms
pound fresh pork chopped.
Soften 1cup stale bread crumbs
in milk. Add to meat y% cup of chopped mushrooms,
salt
and pepper. Add two beaten eggs. Mix thoroughly and
shape in long roll and place in shallow pan. Dredge with
Thoman's Moss Rose flour, pour around the loaf the liquor
from the can of mushrooms. Bake % hour. Thicken sauce
with 2 tablespoons each of butter and flour,rubbed together.
Add the balance of mushrooms
chopped and pour around
the roll on the serving platter. Canned tomatoes may be
substituted for the mushrooms. —Franc Gardner.
18
Pork Chops With Saver Kraut—Put in a baking dish a
Pork Chops With Sauer Kraut
Steak a La Sam Ward
layer of saver kraut then layer of pork chops, season with
then a layer of saver kraut, add as many chops as
pepper,
you have people to serve, bake 1 hour.
Steak a La Sam Ward—Take 3 pounds round steak cut
IV2 inches thick. Heat suet inroaster on top of range and
when hot put in meat which has been washed, dried and
rolled in flour. Let brown on both sides being careful not
to burn. Put in oven with 1/2 cup of water poured around.
Cover roaster and let cook 2V2 hours, then add vegetables,
carrots, onions, small diced potatoes,
let cook together and
when taken out on platter place vegetables around the meat
also adding potatoes, either rosettes or put through ricer.
Season gravy with kitchen bouquet and pour over.—Mrs.
Southern Chicken—One chicken, 1 bayleaf and onion, 6
Arthur Caldwell.
Southern Chicken
Quaker cloves, white sauce, 1 red or green pepper, eggs,
paprika and parsley. Dress, clean and cut up the chicken,
put into a kettle, cover with boiling water, adding the bay-
leaf, onion and cloves. Boil rapidly five minutes,
then
simmer until done. Cut the chicken in small pieces and
mix with cream sauce to which you have added the sweet
pepper cut in small pieces. Mix well with the chicken using
enough white sauce to have the mixture very moist. Put
into ramekin dishes or custard cups, set in a pan of hot
Serve a poached egg on top
water, bake
with a dash of paprika or finely chopped parsley. This is
a nice luncheon dish or as an entree at dinner.
ten minutes.
EGGS
Egg Croquettes —Two tablespoons butter, 2 tablespoons
Egg Croquettes
flour, % cup milk, 6 hard cooked
Thoman's Moss Rose
eggs, 1 teaspoon chopped parsley, 14 CUP chopped cooked
tongue or ham. Salt pepper and grated nutmeg to taste,
1 egg, bread crumbs. Chop eggs and mix them with ham,
parsley and seasonings, melt butter, stir in flour then add
the milk and boil 3 minutes stirring all the time. Add
egg mixture and, if required, more seasoning.
Cool mix-
ture then divide it into 9 portions and make each into a
neat croquette, brush over with the egg beaten with a table-
spoon of water. Roll in bread crumbs and fry in hot butter.
Drain and garnish with fresh parsley. Will make 9 cro-
quettes. —Committee.
Omelet —Four eggs, 1cup bread crumbs, a small piece of
butter, 1 cup hot water.
Soak bread crumbs in the water,
beat yolks and whites separately. Add yolks first, then
hot.—Committee.
fold in whites. Pour in buttered dish and bake.
Serve
Omelet
19
Escalloped Eggs
Devilled Eggs Eighteen hard cooked eggs, 1cup Quaker
salt, 14 teaspoon Quaker paprika,
mayonnaise, 2 teaspoons
1 tablespoon chopped parsley, 1 tablespoon chopped green
pepper, 6 pimentos, stuffed olives chopped
fine. Remove
lengthwise. Carefully
shells from eggs and cut in halves
remove the yolks. Mash them well and add all the rest of
the ingredients. Blend thoroughly. Refill the egg cases
and pile the fillingin a rounding effect over the top. Garnish
with a small bit of parsley on top of each egg. Arrange
around chicken loaf or on a platter edged with shredded
lettuce.—Mrs. Hoyt Woodman.
Escalloped Eggs—Four hard cooked eggs, 2 tablespoons
butter, 2 tablespoons Thoman's Moss Rose flour, 1 teaspoon
teaspoon Quaker pepper, 114 cup milk, 1/3 cup
salt, 1/4
cheese, V2cup crumbs, 1 tablespoon melted butter. As soon
as eggs are cooked, crack the shells and drop into cold
water. Let stand until cold. Melt butter, add flour, salt
and pepper, when blended add the milk. Cook the mixture
until it is creamy. Add the cheese
and the hard cooked
Pour into a buttered baking dish. Sprinkle
eggs diced.
the crumbs combined with the melted butter over the top.
Bake in a moderate oven for 20 minutes. —Committee.
Boston Baked Beans —Soak 3 cups of beans over night.
Drain. Cut 1pound of salt pork into inch squares and put
in the bottom of a bean pot. Add beans, 1 teaspoon sugar,
adding water as needed. —Mrs. Charles Allen.
2 tablespoons molasses, 1teaspoon Quaker ground mustard,
1 teaspoon
salt. Cover all with water and bake all day
Baked Onions —Four onions, Vs pound bacon, 14 cup
VEGETABLES
Boston Baked Beans
Baked Omelet
Baked Omelet—One tablespoon butter, 4 eggs, 8 table-
spoons milk,14 teaspoon Quaker cornstarch, 2 tablespoons
water, salt and pepper to taste. Beat eggs well, add milk
bake in moderate oven 15. minutes. —Mrs. H. B. McKale.
seasoning and cornstarch
and beat again. Add butter,
mixed with water. Turn into a buttered fireproof dish and
Baked Onions
bread crumbs, V2teaspoon
salt, 1 tablespoon bacon fat,
3 tablespoons hot water, dash of pepper. Peel onions and
boil them slowly until tender but not soft,
then drain.
Scoop a small section out of the top of each onion. Place
the onions in baking dish, fill cavities with chopped un-
cooked bacon, also lightly cover
the tops of the onions
with the bacon.
Sprinkle with the salt and pepper, add
bread crumbs, pour bacon fat and hot water around onions
Committee.
and bake until the onions are brown, about 40 minutes. —
20
and Cheese
Baked Potatoes
Six baked potatoes,
salt, 1/4, pound cheese
1/3 cup
hot milk, 2 teaspoons
shredded, Vs
teaspoon Quaker paprika. Cut potatoes
in half lengthwise
and scoop out the centers. Mash thoroughly. Rub cheese
through grater, add to hot milk and beat with egg beater
until smooth. Mix with the potatoes,
add seasoning and
whip until light and creamy. Refill the potato shells and
bake in a hot oven for 10 minutes. —Committee.
Peas, French Style—Two quarts peas, 4 tablespoons but-
Peas, French Style
ter, 1 tablespoon Thoman's Moss Rose
flour, 1 teaspoon
salt, *4 white onion chopped, % tea-
sugar, 2 teaspoons
spoon chopped parsley, *4 CUP boiling water. Melt the
butter over a moderate heat, add salt and sugar and then
the peas. Cook slowly until the skin of the peas begin to
wrinkle. While cooking shake the pan frequently, but do
not stir the peas. When cooked, dredge with the flour and
shake the pan until the butter and flour are blended. Then
add the onion, parsley and the boiling water. Cook until
the peas are tender.
,
is brown.
into small
Cauliflower
Place the cauliflower
Candied Sweet Potatoes
in Cream Sauce One head cauliflower,
\y%
tablespoons Thoman's Moss Rose flour, salt to taste. Trim
off the leaves of the cauliflower and let itsoak in cold salted
water for 1/2 hour. Drain. Cover with boilingsalted water,
using 1teaspoon of salt for each quart of water, cook until
tender, drain and separate
sections. Make a
cream sauce as follows: Melt the butter, add the flour and
to taste, cook
when well blended add milk slowly. Salt
in a baking
until the sauce thickens.
dish, cover with cream sauce and then sprinkle the cheese
over the top. Bake until the cheese
Candied Sweet Potatoes —Twelve medium sized sweet
potatoes, 1 cup corn syrup, Y% cup brown sugar, 3 table-
spoons butter, 1 teaspoon salt, 1,4 teaspoon Quaker paprika,
14 cup water, peel potatoes and cut in halves lengthwise,
arrange in well buttered pan, mix the corn syrup,
sugar,
butter, salt, paprika and water, boil without stirring 2
minutes.
and brown in a moderate
oven 1hour, baste often. Cover with lidfor first y2y2 hour.
Early Summer Spinach —Two quarts
spinach, 2 table-
Early Summer Spinach
spoons butter, 2 eggs, 2 teaspoons salt, dash of pepper,
\/%
teaspoon
chopped onion. Wash the spinach thoroughly,
cover with barely enough boiling water
to keep it from
burning, drain and mash. Melt the butter in a skillet, add
the spinach and chopped onion. When thoroughly heated
stir in the eggs well beaten and remove from the stove
when the eggs are cooked soft.
Pour over potatoes
21
BISSINGER'S-FLOWERS
Member of Florists' Telegraph Delivery Association
616-624 North Capitol Avenue
"Say itwithFlowers"
Since 1894—Lansing's Leading Florist
We have no store uptown, but we are as near to you
as your telephone
Summer Squash and Onion—Two summer
Summer Squash and Onion
squash diced,
4 tablespoons butter, 2 tea-
1 cup minced white onions.
spoons salt, 14 teaspoon pepper. Wash squash and remove
seeds. When diced should have 2 quarts. Melt butter in
stew kettle, add onions and cook until onions
are light
brown. Then add squash, salt and pepper, cover the kettle
and allow the mixture to cook over a low flame without
stirring for 10 minutes. Continue cooking for 30 minutes,
stirring frequently to keep the squash
from burning.
Sprinkle with paprika when ready to serve.
Baked Eggplant—One small eggplant, IVL teaspoons
salt,
Baked Eggplant
chopped green pepper, 1 tablespoon butter,
2 tablespoons
1/2 cup grated cheese, dash of pepper. Crumbs
from 2
slices of bread. Peel the eggplant, cut inrather thick slices,
sprinkle with salt, let stand under a heavy weight for 1
the eggplant with boiling water, add 1
hour
teaspoon salt and cook until tender, but not mushy. Drain
off the liquid and chop the eggplant
into small pieces.
Place 1/3 the quantity in a buttered baking dish, sprinkle
lightly with salt, pepper and green peppers, bread crumbs,
cheese and bits of butter. Add the rest of eggplant, cover
and bread crumbs, bake 35 minutes. —
with grated cheese
Mrs. Mignon Walter.
then cover
22
Quickly Prepared Sweet Potatoes
and
Place in pan in layers, seasoning each
cut in thick slices.
layer with salt and sugar. Keep water enough in bottom
of pan to prevent burning. Put over slow blaze and steam
until tender.
Serve with butter. —Roy V. Henderson.
Pare potatoes
Cheese and Rice Croquettes One cup pimento loaf cheese
shredded, 2 cups cold boiled rice, 1cup milk, 14 cup butter,
1/3 cup Thoman's Moss Rose Flour. Make a thick sauce of
the milk, butter and flour, add cheese,
stir until melted,
to taste, cool, mix with rice, shape. Roll in fine bread
salt
crumbs, dip in egg beaten and diluted with 2 tablespoons
cold water. Roll in crumbs again and fry until brown in
deep fat.
Scalloped Asparagus One bunch asparagus, 1 cup fine
bread crumbs, 1/2 CUP thin cream, 2 tablespoons butter, 1
salt, % teaspoon pepper, few drops onion juice.
teaspoon
Clean asparagus, cut into short lengths, barely cover with
boiling water and cook slowly until tender. Drain and
save the liquor. Melt the butter and pour over the bread
crumbs. Arrange the asparagus
in
layers in a greased baking dish, sprinkle with
alternate
salt and pepper and the onion juice. Cover top layer with
crumbs. Add the cream to the asparagus
to a
boiling point then pour over the asparagus mixture. Bake
about 15 minutes.
and the bread crumbs
liquor, heat
23
ENTREES
Beet Radish Appetizer—One quart beets, 1 chopped cab-
Beet Radish Appetizer
IV2 cups horse radish grated, 1
bage, IV2 cups
tablespoon Quaker black pepper, pinch red pepper, 1 table-
spoon salt, enough vinegar to cover.
sugar,
•% teaspoon
Cheese Souffle
Cheese Custard One cup milk, 1 cup bread crumbs, Vk
pound grated cheese, 1 egg, 1/2 teaspoon dry Quaker mus-
tard. Bake i/2 hour.— Mrs. H. E. Hull.
Cheese Souffle—Two tablespoons butter, 3 tablespoons
salt, few grains of Quaker
flour, 14 CUP milk. Vk cup grated
Thoman's Moss Rose
cayenne,
cheese,
yolks of 3 eggs, whites of 3 eggs. Melt butter, add flour,
stir until well blended, pour on gradually V2CUP scalded
milk. Then add cheese,
Remove from
fire, add well beaten yolks. Cool mixture and cut and fold
in well beaten whites of eggs. Pour into buttered baking
dish and bake
oven and serve
hot.—Mrs. Frank N. Arbaugh.
Calcutta Rice One-half cup rice uncooked,
similar to
2 cups rice cooked, 1 tablespoon butter, IV2 cups tomatoes,
1 teaspoon salt, V2to 1 onion chopped fine, 1/2 cup cheese
(cut fine). Boil rice, add tomatoes and seasonings,
add
onions slightly fried in butter, cook in double boiler Vfc
hour or until rice is done. Add cheese
and leave on stove
just long enough for cheese
mon.
to melt.—Mrs. Chas MacMana-
salt and cayenne.
20 minutes
in moderate
fingers.
Deviled Spanish Green Olive Appetizer Pit large green
olives. Fillwith yolk of hard boiled eggs mixed to a paste
with a little butter, lay olive on a strip of bacon, sprinkle
with paprika and pinch of Quaker mustard, roll up, fasten
with tooth pick, boil long enough to crisp bacon.
Serve on
toast
Green Pepper With Cheese —Six green peppers, 1 cup
Green Pepper With Cheese
cooked rice, y% cup tomato juice and pulp, 1/2 teaspoon salt,
1 tablespoon melted butter, % teaspoon pepper, 14 teaspoon
Quaker paprika, 1 tablespoon minced onion, i/2 cup grated
from peppers, cook in boiling salted
cheese. Remove seeds
water 10 minutes. Fry onions in butter, add rice, tomato,
seasonings
and bake 15 minutes. —Mrs. Harry A. Kraum.
shells
Goulash—Cook 1 cup of macaroni
Goulash
in plenty of salted
boiling water 40 minutes. Drain in colander, pour cold'
water over it to make it firm, to this add 2 cups of cooked
kidney beans, 2 cups minced beef cooked and 2 cups gravy,
% cup tomatoes,
E. C. Alchin.
large pepper. Cook all 15 minutes. —Mrs.
the grated cheese. Fillpepper
and last
24
in moderate
oven.—Harriet A Spitler.
Macaroni and Cheese —Pour boiling water over 11/2 cups
Macaroni and Cheese
macaroni, add salt and boil until tender. Drain off water
and cover with milk and let come to a boil. Have ready 5
tablespoons grated cheese, 1 tablespoon Thoman's Moss
Rose flour, 1 tablespoon butter, 1 egg, 1/2 cup cream, salt
and pepper. Cook until cheese is melted. Put all together
and bake i/2 hour
Nut Loaf Onj^eg beaten light, add 1/2 cup sugar, 1
teaspoon salt, li^pps sweet milk, 4 cups Thoman's Moss
Rose flour, 4 teaspoons Queen Flake baking powder, 1 cup
English walnuts chopped in a little flour, 1teaspoon butter.
Let rise 20 minutes, bake li^fhours in moderate oven in
long narrow tin.—Mrs. Thomas Wallace.
Four or 5 slices salt pork
Real Spaghetti a La Italianne
or bacon, 1 tablespoon tomato paste, 1 onion, 3 sweet pep-
salt,
pers, 6 slices beef or veal, 1 can tomatoes, 2 teaspoons
flour, 1 cup each of
1 tablespoon Thoman's Moss Rose
grated cheese
the salt pork or bacon
Put
into spider and after the grease is thoroughly cooked out,
discard the pieces of fat. Add the tomato paste
to the
grease and when softened add the onion and peppers well
chopped. Then to this add slices of beef or veal, (or as
many pieces as you have persons
to serve.) Let this sim-
mer 10 minutes, putting in the tomatoes and salt. Moisten
the flour with a little water, use to thicken and let cook
slowly on the back part of the stove while preparing the
spaghetti which should be put into a kettle half full of
boilingsalted water and boil rapidly from 15 to 25 minutes.
Blanch in cold water. Have the hot dish in which you wish
to serve it ready, cover
then
some of the grated cheese and a generous helping of spag-
by setting the dish into boiling water,
hetti
another layer of sauce and sprinkling of cheese,
capped by
a piece of beef or veal, you have a genuine dish of "The
real thing."
and spaghetti.
the bottom with the sauce,
reheated
Spaghetti Loaf One cup cooked spaghetti or rice, 1 cup
soft bread crumbs, 1cup scalded milk, 3 eggs beaten separ-
ately, 1 tablespoon chopped green peppers, 1 tablespoon
chopped red peppers, 1 tablespoon chopped onion, 1 cup
finely chopped cheese, 1 tablespoon chopped parsley. Mix
all ingredients and turn into a buttered baking dish. Bake
tillfirm.
Spanish Rice One-half cup uncooked rice, 11/^ cups boil-
ing water, 1pint tomatoes, 2 chopped onions, 1 green pep-
per, chopped. A little salt, pepper and butter. Put all to-
gether and cook slowly 1 hour, then put in oven and brown.
—Mrs. Floyd Odel.
25
Spanish Rice—Two cups boiled rice, y% cup bacon cut
Spanish Rice
in small pieces, 2 tablespoons green pepper, 2 tablespoons
chopped onion, 2 tablespoons salt, lVk CUPS tomato pulp, *4
teaspoon each of Quaker celery salt and paprika.
Place
bacon in frying pan, when hot add green pepper and onion,
cook, stirring constantly for 3 minutes, add rice and salt
and allow to brown, add the rest of seasonings
and the
tomatoes and bake until mixture is thick-Ad ready to serve.
Tomatoes With Olive Stuffing—MixTqual quantities of
Tomatoes With Olive Stuffing
and crisp celery.
chopped green olives, blanched almonds
Stand peeled and hollowed tamatoes on lettuce leaves, stuff
with this fillingand cover with Quaker dressing.
SALADS AND SALAD DRESSINGS
Bride Cabbage Salad —Two quarts cabbage
in
Bride Cabbage Salad
water 2 hours, 1 cup nut meats, 1 cup pineapple, 2 apples,
l/2 pound marshmallows. Dressing —Three lemons, V2cup
of 2 eggs well beaten and 1 pint cream, beaten. —Mrs. Asa
sugar, 3 tablespoons white vinegar, 1 tablespoon Thoman's
Moss Rose flour. Cook until almost done then stir in whites
soaked
J. Walter.
Beet Salad
Six red beets, vinegar, 1 cucumber, 1 root
of celery, French dressing, parsley, lettuce. Boil new red
take off skin while warm, cut off the stem end and
beets,
scoop out center leaving a wall 1/2 inch thick. Cover with
vinegar and stand aside over night.
Just before you wish
and celery. Mix and fill the
to serve chop the cucumber
beets. Arrange on lettuce leaves and pour over a French
Sprinkle with finely chopped parsley and serve.
dressing.
Combination Salad Line the salad bowl with leaves of
crisp fresh head lettuce. Stand around the side of the bowl
slices of tomatoes, fillthe center half full of sliced cucum-
bers, sliced radishes and cooked French peas. Chop fine one
stalk of celery mixed with 1tablespoon of chopped onion.
Put
Serve with French dressing or
Quaker dressing.
Cranberry Salad—One quart cranberries, 2 cups boiling
this in the center.
Cranberry Salad
Cook cranberries
water, 2 cups sugar, 21/2 tablespoons gelatine, 2 cups diced
celery, 1/2 cup chopped nut meats.
and
water together for 20 minutes. Rub through a seive and
stir in sugar. Cook for 5 minutes, add gelatine dissolved
in a little cold water. Put i/2 mixture in mold and let set.
Put celery and nut meats on top and just enough of re-
maining mixture to cover celery and nut meats. Let that
set. Add remainder of mixture and let set. Cut in slices
top.—Mrs. Chas. MacManamon.
and serve on lettuce leaf with Quaker
salad dressing on
26
Boiled Salad Dressing
One cup sugar, 1 teaspoon salt,
1 teaspoon Quaker mustard, 2 tablespoons corn starch, a
pinch of cayenne pepper, 1 teaspoon
salt, mixed together.
Beat 2 eggs, add 1 cup vinegar and butter the size of an
egg. Add the beaten eggs, vinegar and butter to the dry
ingredients. Cook in a double boiler till thick. Add whip-
ped cream before serving. —Inez H. Cole.
Christmas Nut Salad One cup boiled chestnuts, 1 cup
of finely cut apples, 1 cup finely cut celery, 1red apple, %
cup Quaker dressing.
Shredded or whole lettuce leaves.
Peel and slice the boiled chestnuts, mix with the apple,
celery and dressing.
Place on shredded lettuce and garnish
with pieces of bright red apple that has been polished and
cut into eights. Put the skin side up when decorating.
lettuce or cabbage,
Christmas Vegetable Salad One large red beet, 4 cups
y2y2 cup Quaker mayonnaise
shredded
dressing, 14 CUP French dressing.
is cut into
1/4 inch slices,
and placed upon the
then cut into stars
shredded lettuce. On each put a little mayonnaise and on
top of the mayonnaise a tiny star.
Serve with French
. Tomato aspic can be made, put on a platter to
dressing.
harden, cut with a star cutter and served on lettuce.
The red beet
Frozen Salad
Cabbage and Raisin Salad
Remove outside leaves from
and cut it in halves,
a small firm head of cabbage
then
shred or cut in very thin slices. Cover with cold water
for twenty minutes. Remove from water and drain on a
cabbage add 14 cup of
cloth. To each quart of shredded
minced white onion, %, cup of seedless
raisins which have
may be added ifdesired. —Mrs. Sarah Babcock.
been washed and steamed for thirty minutes. Narinate
with Quaker dressing and sei've on lettuce leaf. Nut meats
Frozen Salad —One and one-third cups heavy cream, %
salad dressing, 2 tablespoons gelatine,
cup cooked Quaker
6 tablespoons pineapple juice, 2 teaspoons powdered sugar,
4 tablespoons lemon juice, 2 tablespoons maraschino syrup,
1cup apricots cut fine, 1 cup bananas,
cut fine, l^jcups
pineapple cut fine, 1cup marschino cherries cut. Beat cream
moderately stiff, add dressing,
juice and
gelatine soaked and dissolved over hot water. Add pow-
dered sugar,
syrup. Fold in
fruit and freeze like ice cream. Makes about six quarts.
—Mrs. Mary Z. Kellogg.
Fruit Salad Dressing —A little salt and yolks of 2 eggs,
Fruit Salad Dressing
beaten well. Add a good 1/2 cup of sugar and beat well
Juice of one large lemon. Beat well. Put in double
again.
boiler and cook beating constantly until thick and creamy.
Just before using add a small 1/2 P^t of whipped cream.
lemon juice and maraschino
add pineapple
27
Fruit Salad
Fruit Salad —Cut up 1 can of sliced pineapple
in small
two oranges, 14 pound of white grapes, cut in two
pieces,
and remove seeds, V2pound of marshmallows cut in 4 pieces
each and one apple cut in small pieces. Then take Vi Pmt
of whipping cream and whip stiff and to it add enough
Quaker salad dressing to give it a good tart taste. Then
toss the cream through the fruit very carefully. This will
serve at least
French Dressing —Six tablespoons oil, 1/2 teaspoon salt,
dash Quaker paprika, 2 tablespoons vinegar. —Helena A.
French Dressing
Golden Dressing—One-third cup sugar, 14 cup lemon
Breda.
Golden Dressing
ten people. —Sue E. Raudabaugh.
juice, 1/4, cup pineapple, apple or other light colored fruit
the eggs, sufficiently to blend the yolks
juice, 2 eggs. Beat
and whites but not foamy, add the lemon juice, the pine-
juice and the sugar. Cook in double boiler,
apple or other
stirring constantly, until thickened.
for fruit
salad. —Genevra S. Ablett.
Hot Cabbage Salad Bacon grease and butter to make
Into this stir 1 cup sour cream, 1/2 cup
1 cup, let brown.
1/2 cup
vinegar, 3 well beaten eggs mixed with another
vinegar, put on stove and cook. Add 14 teaspoon Quaker
sugar. Pour this mixture hot
black pepper, 3 tablespoons
over 1 quart finely shredded
Mrs. Frank Wall.
cabbage and 1 large onion.—
Excellent
Mustard Salad Dressing
1/2 tea-
tablespoon flour,
spoon salt, level teaspoon Quaker mustard,
two yolks or one egg. Boil until thick and allow to cool.
For use thin with cream.—Elizabeth Henderson.
Small Vfc CUP sugar,
Lobster Salad
Marshmallow Salad One can shredded
pineapple, V2
cut in small pieces, 1bunch celery, 6
pound marshmallows
apples, all cut in cubes. For dressing use juice of pineapple
juice of 1 lemon, also grated rine of
with 1/2 CUP water,
lemon, 1/2 cup sugar, salt and 1 beaten egg. Thicken with
corn starch. Will serve 15 people.
Lobster Salad —One can of lobsters
cut in small pieces,
6 medium sized cold boiled potatoes cut in dice, 6 hard boiled
eggs sliced, 8 olives cut in small pieces, 3 small pickles
sliced, 1/2 pound walnut meats, 1 onion grated. Put all in
a dish and pour on salad dressing. Dressing —One-half
cup vinegar, 1/2 teaspoon Quaker mustard, pinch of salt,
4 tablespoons sugar, mix all together and put on stove to
heat. Butter size of egg or more and heaping teaspoon of
Thoman's Moss Rose flour mixed together. Add to above,
one or two eggs beaten and added last and boil all together.
—Mrs. W. J. Goodspeed.
28
Holiday Supper Salad —Two canned pimientos, 2 cups
Holiday Supper Salad
finely cut celery, 2 cups cold boiled rice, 1cup Quaker salad
dressing, 1 hard boiled egg, 6 stuffed olives, lettuce. Mix
the celery, rice, 2 tablespoons
chopped pimiento and half
of the dressing together,
line a shallow bowl with the let-
tuce, cover with the mixture and decorate with pimiento,
olives and egg cut in slices. Garnish the edges with celery
tops.
Hasty Salad Dressing —Two beaten eggs, 1 can Bordens
Hasty Salad Dressing
Eagle Brand milk, 1 teaspoon salt, Vjj the Bordens can of
vinegar. Beat well and add 3 heaping teaspoons Quaker
prepared mustard. —Mrs. Rhobie Corell.
Mayonnaise Salad Dressing One teaspoon each of dry
Quaker mustard,
salt and powdered sugar, 1 tablespoon
each of Quaker salad oil and vinegar, 1 egg yolk and pinch
of red pepper. Put
together in a soup plate, stir around,
not over, with fork until smooth,
then add a few drops
of oil at a time until 1 cup is used. Keep stirring until
thick. Thin with lemon juice if desired.
Perfection Salad Dissolve V& box gelatine in 1 cup boil-
ing water, add 1cup sugar, y* cup lemon juice. When cold
pour over 2 cups chopped cabbage, 1 cup chopped celery,
1cup nut meats,
i/o cup mild vinegar, 1 can mild pimentoes.
Serve with Quaker mayonnaise.
Salt and pepper to taste.
Lillian Pattison.
Spring Salad —Dissolve 1 package of gelatine in 1 pint
Spring Salad
of boiling water. When it begins to set add chopped raw
and one pimento shredded.
cabbage,
Mould in individual molds or in one large mold and slice.
with whipped cream. —Mrs. Vern Abbey.
Serve on lettuce leaves with Quaker mayonnaise mixed
•celery, nut meats
Perfection Salad One envelope Knox sparkling gelatine,
1/2 cup cold water, V2cup mildvinegar, 1pint boiling water,
1 teaspoon salt, 1 cup finely shredded cabbage,
juice of 1
lemon, V> cup sugar, 2 cups celery cut small, V4, cup sweet
red peppers cut fine. Soak gelatine in cold water 5 minutes,
lemon juice, boiling water, -sugar and salt.
add vinegar,
Strain and when beginning to set add remaining ingre-
dients. Turn into mold and chill. Serve on lettuce leaf with
mayonnaise. —(Mrs. D. W.) Leola Sessions.
Salad Dressing One teaspoon dry Quaker mustard, one
tablespoon Thoman's Moss Rose flour, 5 tablespoons
sugar,
salt and pepper to taste, 2 whole eggs, or yolks of 3. Heat
1cup vinegar to boilingpoint, then stir in the mixture and
let thicken. Thin with cream when ready to serve. —Edna K.
Reed.
29
Potato Salad
Pour
Six hot boiled potatoes,
4 tablespoons
salad oil or melted butter, few drops onion juice, little
cayenne pepper, 2 tablespoons vinegar, i/2 tablespoon salt,
into 1/2
2 tablespoons chopped parsley. Cut
inch cubes. Make a dressing by mixing thoroughly the
this dressing over hot potatoes
other ingredients.
and allow them to stand 15 minutes. —M. A. C.
the potatoes
Rocquefort Cheese Dressing 1 tablespoon olive oil, 1
tablespoon Quaker vinegar, 1 tablespoon tomato sauce, 1
sauce, dash of Quaker paprika, salt
tablespoon Worcester
and pepper. 1 inch cube of Rocquefort cheese.
Salad Dressing
Rocquefort Cheese Salad Dressing One pound Rocque-
fort cheese, 1 cup olive oil, 14 cup vinegar, 1 tablespoon
to smooth paste,
paprika, 1 lemon (juice) moisten cheese
add other ingredients, beat well.
Salad Dressing —Yolk of 1 egg whipped to a cream, beat
in a drop at a time 2 tablespoons of melted butter,
then
spoon of Thoman's Moss Rose flour, 1 dessert
add 1dessert
spoon of sugar, 1 teaspoon of salt, 1teaspoon of preparded
Quaker mustard, dash of red pepper, 1 tea cup of boiling
vinegar, set over fire and boil until creamy, stirring con-
with cream or milk.—Mrs. A. S. Bennett.
stantly, add the white of the egg beaten stiff. To use thin
Thousand Island Salad Dressing —Two cups Quaker may-
1/2 cup chili sauce, 1 cup finely chopped cooked
onnaise,
beets, 1can finely chopped pimento, 1 finely chopped green
pepper.
Thousand Island Salad Dressing
tablespoons
Salad Dressing Eight
sugar, 2 teaspoons
salt, 2 teaspoons Quaker mustard, 4 tablespoons
cream, 2
tablespoons Thoman's Moss Rose flour, 1 tablespoon butter,
2 eggs, wellbeaten, 1 cup vinegar. Cook in double boiler.
—Mrs. Snell.
Salad Dressing—Three eggs, 1 cup sugar, 1cup weak
Salad Dressing
vinegar, 1 teaspoon of Quaker mustard mixed with 1 tea-
boiler.—Mrs. A. G. Bishop.
spoon corn starch. Butter size of walnut. Cook in double
Salad Dressing Four tablespoons
sugar, 1 tablespoon
Thoman's Moss Rose Flour, (heaping), 1teaspoon Quaker
mustard, 1 teaspoon salt, beat 1 egg, mix with dry ingre-
dients. Add % cup milk, boil, add %, cup vinegar, 14 cup
water to above.—Helena A. Breda.
Thousand Island Dressing —One-half cup of boiled dress-
Thousand Island Dressing
ing, i/2 cup of Chili sauce, 14 CUP Rocquefort cheese
dress-
ing. Chop 1 hard boiled egg and one green pepper and add
to above. Mix cold.
30
Sour Milk Salad Dressing —Three eggs beaten in double
Sour Milk Salad Dressing
boiler, mix together
2 heaping tablespoons
and
flour, % cup sugar, 2 tablespoons
Thoman's Moss Rose
Willkeep for weeks. —Mrs. Charles A. Barnes.
Quaker mustard, 1 tablespoon salt. Beat well and add 2
cups sour milk and 1 cup vinegar. Cook until it creams.
add
Select
Tomato Salad
small, firm tomatoes,
lVfc inches
cutting a
piece from the top about
in diameter. With
a scoop spoon take out the pulp and mix the firm parts,
discarding the seeds, with chopped or finely cut cucumbers,
and pecans or other nuts. Filland cover with Quaker may-
onnaise. —Ida Jenkins.
Tomato Salad Hawaiian Style Carefully peel 6 large
ripe tomatoes, cut a slice from the stem end and carefully
remove pulp. Peel and cube 1cucumber. Drain the tomato
pulp thoroughly and cut
in small pieces. Mix with the
and lVa cups of well-drained crushed pineapple
cucumber
and moisten with Quaker dressing. Refill tomatoes with
mixture and garnish with lettuce and cheese balls.
Tomato Jelly Salad —Cook 1 can of tomatoes with V2
Tomato Jelly Salad
onion, piece of celery, a bay leaf, pepper and salt. Dis-
solve % box gelatine in y2y2 cup of cold water. Add to the
tomato, stirring until well mixed then strain in small round
molds. When cold serve on a lettuce leaf with a circle of
Quaker mayonnaise dressing around.
Jellied Fruit Salad —One teaspoon gelatine, 1pint boiling
Jellied Fruit Salad
water, 2 tablespoons of Quaker
lemon extract, 2 peaches,
1 large or 2 small pears, 2 apples, *4 cup raisins,
cup
nut meats. Dissolve gelatine in a little cold water, add
boiling water. When cool add lemon extract. Turn into
a mold or use individual ones, and add the fruit diced. Let
stand until stiff. Serve on lettuce using Quaker dressing.
Add nuts after salad is arranged on plates.
31
If
Good Cooking—
¦*
/5^ jf"1™
Ii
f II
\\ L %
l\
>>>M<>ill>l'M''''^'
W
Loses
to
if
,'r% the serving is poor-
its appeal
extent
"^v
~*%±^^± a great
I 1 ly done-
table
Proper
ap-
add
pointments
charm to all enter-
taining occasions.
We are in the sil"
verware
and china
<^°\
—both table and hollow ware—is very extensive.
Our stock of silver
In our new china and gift department you will surely
touch of
find many things to aid you in adding that
beauty and refinement
to your dining or livingroom.
We are always pleased to show you.
Heath 9s Jewelry Store
"Old and Reliable"
111 Washington Avenue North
32
Butter Scotch Pie
PASTRY AND PIES
Butter Scotch Pie—One cup brown sugar, 1 cup water,
yolks of 2 eggs, IV2 tablespoons Thoman's Moss Rose flour,
lump of butter size of egg, 1teaspoon Quaker vanilla, cook
and add to baked crust, frost with whites of 2 eggs and
slightly brown.—Committee.
Pie Crust—Take half as much lard as flour and half as
much water as lard and add a little salt. Sift the flour and
salt and work the lard into the flour with the hands
then
add the water using just enough more flour to roll the
crust. 1 cup Thoman's Moss Rose flour, 1/2 cup lard, 14
teaspoon salt, 14 cup cold water makes enough for one two
crust pie.
Pie Crust
Cream Pie One-half
cup Thoman's Moss Rose
flour
sugar, add beaten yolks of 2 eggs,
mixed with 3 tablespoons
stir this into 1 pint of boiling milk. Beat until cooked
thick. When cool add small piece of butter and y% tea-
spoon vanilla, fillbaked crust and use whites of eggs for
frosting.—Mrs. Eva Rosa.
Butter Scotch Pie
Pineapple Pie One-fourth cup of butter, 1 cup sugar,
mix well with yolks of 2 eggs, stir in juice of 1 can pine-
apple and y-i can of pineapple cut in small cubes,
thicken
cream when cold.—Susie O. Wing.
with Thoman's Moss Rose flour and cook to make right con-
sistency for pie, put in baked shell and cover with whipped
Butter Scotch Pie—Two heaping tablespoons Thoman's
Moss Rose flour, % cup brown sugar, 11/2 CUP milk, a piece
of butter the size of an egg, the yolks of two eggs. Cook
until thick in double boiler. Take from fire and season
with y% teaspoon Quaker vanilla. Pour in baked pie crust
and frost with whites of 2 eggs and 2 tablespoons of sugar
and brown in a hot oven.—Mrs. Bessie Ferguson.
Puff Pastry —Two cups Thoman's Moss Rose
flour, l/k
Puff Pastry
cup lard, i/2 teaspoon salt, 1 teaspoon lemon juice, 1 egg,
cold water. Have the lard cold and firm. Sift flour and
salt into a basin. Add lard and cut into pieces 1inch square.
Beat egg, add lemon juice and a very little cold water, then
add gradually into other ingredients making them into a
stiff paste. Roll in a long piece on floured board, fold in
towards you and roll out again.
three,
Continue this for five time. Place in refrigerator, or in
cool place ten minutes between
each rolling. This pastry
may be used at once for all kinds of sweet or savory pies,
but it is improved by standing for a few hours in a cool
Sufficient for 2 covered pies.
place. Bake in a hot oven.
turn rough edges
—Committee.
33
Reutter &LaDue
Real Estate, Loans and Insurance
117 W. Allegan St.
Lansing-, Mich.
Pie Crust
flour,1 cup shortening, salt, 1teaspoon Queen Flake baking
powder, 1/2 CUP of cold water. Will make two, two crust
Pie Crust—Two and one-half cups Thoman's Moss Rose
pies.—Mrs. H. L.Hoyt.
Custard Pie—Scald 1 pint of milk and % cup of sugar,
crust in a slow oven.—Mrs. Chas. A. Barnes.
Pumpkin Pie—One egg, % Cup sugar, l!/2 cup milk, 1
cloves, 14 teaspoon Quaker ginger, salt.—Mrs. Geo. W.
coffee cup pumpkin, 1 tablespoon molasses, 1 tablespoon
butter, 1 teaspoon Quaker cinnamon,
y2y2 teaspoon Quaker
Campbell.
take from the fire and stir in the yolks of 3 eggs that have
previously been beaten and the whites beaten
to a stiff
froth. Season with Quaker nutmeg. Bake with an under
Custard Pie
Pumpkin Pie
cup pumpkin, % cup brown sugar,
Pumpkin Pie—One
Pumpkin Pie
% cup sweet milk, 2 eggs beaten slightly, 1 tablespoon
molasses, 1teaspoon Quaker ginger, 14 teaspoon cinnamon,
1 tablespoon melted butter, Va teaspoon salt. —Committee.
Ripe Currant Pie—One cup currants, mashed, 1 cup
Ripe Currant Pie
sugar, 1tablespoon Thoman's Moss Rose flour beaten with
yolks of 2 eggs and 2 tablespoons water. Bake with one
crust. When done frost with well beaten whites of 2 eggs
sugar. Brown in hot oven.—Committee.
and 2 tablespoons
34
%
Lemon Pie
Sour Cream Pie- One cup sour
cream, 1 cup sugar, 1
egg well beaten, 1 teaspoon Quaker vanilla, 1 cup ground
raisins. Mix all together and pour into crust. Sprinkle
top lightly. Put on top crust and bake in
cocoa over
moderate oven.—Mrs. Ralph Kauffman.
Lemon Raisin Pie—Juice and grated rind of 1 lemon, 1
raisins, 1 tablespoon melted butter, 1 table-
cup seeded
spoon Thoman's Moss Rose flour, 1cup sugar, 1 egg, small
two crusts. —Mrs. Wm. E.
cup cold water, bake between
Lemon Pie—Grated rind of 1 and juice of 2 lemons, 1
Marling.
Lemon Raisin Pie
cup sugar, 3 teaspoons
cup sugar, i/2 cup milk, 2 tablespoons of butter, 1 table-
spoon Thoman's Moss Rose flour stirred in milk, 3 eggs.
Stir sugar, butter and egg yolks together till very light
then add milk and flour and beaten whites of eggs, bake
with one crust in slow oven.—Mrs. Elizabeth Lewis.
Lemon Pie One
butter,
1/4
cup Thoman's Moss Rose flour, 1 cup milk, juice and rind
of 1 lemon, yolks of 3 eggs, fold in beaten whites, bake in
one crust. —Mrs. Delmer L. Wing.
Mountain Pie Beat yolks of 2 eggs and 1/2 cup of sugar,
add 1/2 CUP milk,1 teaspoon melted butter, beat
thoroughly,
line pie plate with crust
and cover bottom with seeded
raisins, pour above mixture over raisins and bake. Beat
whites of 2 eggs to stiff froth, add 3 tablespoons of sugar,
frost pie and brown slightly.—Committee.
PUDDINGS
cook
Apple Danity Core tart apples, do not peel,
in
syrup of 1 cup sugar and 1 cup water. When just done
take out carefully on platter and when cool fillcenters with
grated pineapple. Top with whipped cream and serve very
cold. A cherry may be added for an especially attractive
dish.—Mrs. A. Coldwell.
Caramel Pudding—Two cups brown sugar, y% cup butter,
Caramel Pudding
cook in sauce pan stirring constantly. When brown add
1/2 cup boiling water, 2 cups milk, very hot, l/2 cup corn
starch dissolved in cold milk, 1 teaspoon Quaker vanilla,
stir until cooked.
Serve with cream. —Elizabeth Lewis.
Brown Pudding—One egg, beaten, 2 tablespoons
sugar,
2 tablespoons melted butter, V2cup molasses, 1 teaspoon
\\/% cup of Thoman's Moss
soda,
Rose flo"ur sifted. Steam 45 minutes.
for same: 1
cup sugar and y% cup butter creamed, add 1 or 2 eggs beaten
tilllight and 1 pint of cream, whipped, 1/2 teaspoon Quaker
vanilla.—Mrs. Lida P. Symmonds.
y% cup boiling water,
Brown Pudding
Sauce
35
Brown Pudding
sugar, 1 egg, V 2cup molasses,
the size of an egg,
IY2 cups
2 tablespoons
Thoman's Moss Rose flour, 1/2 CUP nut meats, 1 teaspoon
soda dissolved in i/2 cup boiling water. Steam 1 hour in
H. E. Hull.
Brown Pudding—A piece of butter
a greftsed pudding dish. Serve with whipped cream.—Mrs.
Bread Pudding I—Two1—Two slices dry bread,
lumps of butter. Steam or bake.—Mrs. Maud R. Frye.
two
cups' milk, 1 egg, 1 teaspoon Quaker corn starch, 1 tea-
liberal
spoon salt, V2cup sugar,
y% cup coconut,
Bread Pudding
crumbed,
several
Cinnamon Apples—Two cups sugar, 1 cup water, 1 cup
Cinnamon Apples
cinnamon drops. Dissolve sugar
in
water, put in apples, pared, cook very slowly for I*4 to 2
hours and turn often. Especially good with roast pork
and very pretty on the table, either around the meat or
in individual dishes. —Mrs. Emma Campbell.
and cinnamon drops
three squares of
Chocolate Cream Roll Five eggs, 5 tablespoons Quaker
cocoa, 11/} tablespoons Tho-
XXXX sugar, 2 tablespoons
man's Moss Rose flour, 1/2 teaspoon Queen Flake baking
powder. Stir yolks of eggs and sugar
thoroughly, add
cocoa, flour and baking powder, whites of eggs beaten stiff
last. Spread evenly about i/2 inch thick in jelly cake pan.
When baked springle with XXXX sugar and turn out on
brown paper
that has also been lightly sprinkled with
XXXX sugar. Roll up quickly with the paper and leave
until cool. Whip % pint cream very stiff, add sugar and
flavoring to taste. Unroll cake, spread cream on inside and
Iceing for same:
reroll.
chocolate, 3
tablespoons
sugar, butter the size of a walnut. Cook as
for fudge but not stiff and pour over rollof cake and serve.
—Mrs. Franc E. Gardner.
Cherry Pudding—One and one-third cups sugar, butter
size of egg, 2 cups Thoman's Moss Rose
flour sifted with
2 teaspoons Queen Flake baking powder, 1 egg yolk and
white beaten separately. Mix all ingredients, whipping to
Sauce —One tablespoon flour,14 cup butter, li/3 cups sugar,
a smooth batter. Pour over 1 quart canned cherries
from
which the juice has been drained, steam 1/2 hour. Pudding
juice from the cherries. Mix together and cook until thick
and smooth, stirring constantly. —Elizabeth Webber.
Carrot Pudding—Grind one cup of raw carrots, 1cup of
Carrot Pudding
raisins, 1 cup of suet, 1 cup bread crumbs and 1 cup of
nut meats. Mix 1 cup sugar, 1 teaspoon of Quaker cin-
namon, y-i teaspoon
allspice, 14 tea-
Steam 3 hours.—
spoon of nutmeg,
soda dis-
solved in V2cup sour milk. Flavor.
Cora Adelle Stoffer.
y% teaspoon salt, 1/2 teaspoon
Cherry Pudding
y% teaspoon
cloves,
36
Chocolate Rice Put 1 quart of milk in the upper part
of double boiler. When it is hot, stir in i/2 cup of rice,
thoroughly washed, add salt spoon of salt, 5 tablespoons of
of butter, 1 tablespoon
granulated sugar, 1 tablespoon
grated chocolate or cocoa, 1 teaspoon of Quaker vanilja.
Serve with whipped cream. —Mrs. Martha
Cook 2 hours.
Smoyer.
Date Pudding One cup dates, 1 cup English walnut
meats, 1cup sugar, crumbs of 3 slices of bread, 1 teaspoon
Queen Flake baking powder, whites of 3 eggs, beaten dry,
1teaspoon vanilla, a pinch of salt. Bake Va hour in slow
oven and serve with whipped cream. —Mrs. Marie Wilbur.
Mountain Dew Pudding—One pint of milk, yolks of 2
whites of eggs and 14 cup sugar. Brown in oven. Serve.—
¦eggs, 2 tablespoons cocoanut, V2CUP rolled cracker crumbs,
Quaker flavoring. Bake V2hour. Make frosting of beaten
Mrs. Elizabeth Lewis.
Mountain Dew Pudding
Date Pudding
Date Pudding Use two eggs, 2\fa tablespoons Thoman's
flour, 1 teaspoon Queen Flake baking powder,
Moss Rose
1 cup chopped walnuts, 1cup chopped dates
and % cup
of sugar. Stir all together and sprinkle with Quaker cin-
namon. Bake slowly 30 to 40 minutes. Try with a straw.
Serve with whipped cream in individual sherbet
glasses.
—Mrs. Mary MacKichan.
Date Pudding—Two eggs and 1cup of sugar beaten until
very light, add 1 cup chopped nut meats, 1 cup chopped
flour, 1 tea-
dates, 11/2 tablespoons Thoman's Moss Rose
Bake in a slow oven. Serve with whipped cream. —Mrs.
spoon Queen Flake baking powder and a pinch of salt.
Date Pudding—One cup of dates,
H. G. Heidt.
fine, 1 cup of
Date Pudding
English walnuts, 1 cup of granulated sugar, 1 heaping
flour, 2 teaspoons Queen
tablespoon Thoman's Moss Rose
Flake baking powder and two eggs beaten separately. Bake
in a well greased pudding dish about Va hour in moderate
oven.—Helena A. Breda.
Fruit Pudding—One cup cold water, 1 cup sugar, 1 tea-
cut
Fruit Pudding
lemon juice, 1 package lemon
spoon vanilla, 2 tablespoons
raisins, 1package figs, 1package dates,
jello, 1cup seedless
a little citron, 1 cup nut meats, 1cup coffee, 1 cup milk, 2
Cook water and fruits until tender,
sections of chocolate.
add coffee, milk, sugar and chocolate
and let come to a
boil. Dissolve jello in 1 cup boiling water and stir into
above mixture while hot. Add nut meats and vanilla and
let cool. Serve cold with whipped cream. Will serve 25
people.—Mrs. E. W. Davis.
37
Food for the Gods Whites of 6 eggs beaten stiff, 2 cups
crumbs, 2 teaspoons Queen
sugar, 6 tablespoons
cracker
Flake baking powder, 1 cup chopped English walnuts, 1
cup dates. Bake in slow oven 1/2 hour. Serve with whipped
cream. —Mrs. A. G. Bishop.
Fig Pudding One cup of suet, 1 cup of brown sugar,
2 cups of soft bread crumbs, 1/2 pound figs, 2 well beaten
eggs and salt. Fold in eggs, put in layers, steam 11/2 hours.
Grape Nut Pudding One cup grape nuts, 1 cup seed-
less raisins, 1 package of lemon jello,2 tablespoons
sugar,
1 pint of boiling water. Dissolve the jello and sugar
in
the water and pour over the grape nuts and raisins. Let
stand over night and serve with whipped cream. —Mrs.
Suet Pudding—One cup finely chopped suet, 1 cup molas-
Lillian Pattison.
Suet Pudding
,
ses, 1 cup milk, 3 cups Thoman's Moss Rose flour, 1 tea-
spoon soda, IV2 teaspoons salt, V2teaspoon each of Quaker
ginger, cloves and nutmeg, 1 teaspoon cinnamon. Mix and
sift dry ingredients. Add molasses
and milk to suet. Com-
bine mixtures. Turn into buttered mold, cover and steam
3 hours. Raisins and currants may be added. —Mrs. Grant
Date Tarte—One cup of dates, 1 cup of nuts, 1cup bread
W. Bush.
Orange Pudding—Three or 4 oranges cut up in a fruit
crumbs, 1 cup of sugar and 3 eggs beaten separately and 2
tablespoons
oven.
Serve with whipped cream or hard sauce.
of milk. Bake 1/2 hour in a moderate
Orange Pudding
Date Tarte
dish, sugar to taste and let stand. Make a custard of 1
pint of milk, 2 tablespoons Thoman's Moss Rose flour, yolks
of three eggs. When cool pour over oranges. Beat white
of eggs with Quaker powdered sugar.
brown in oven.—Grace Henderson.
Pour on top and
Oatmeal Betty—Two cups of cooked oatmeal, four apples
Oatmeal Betty
cut up small, V2cup raisins, 1/2 cup sugar, Vi teaspoon
Quaker cinnamon. Mix and bake 1/2 hour.
may be used instead of apples. Will serve 5 people.—Mrs.
Serve hot or
cold. Any dried or fresh fruits, dates or ground peanuts
Pineapple Rice—Two cups cold boiled rice, 2 cups cream,
Pineapple Rice
whipped, 1 small can shredded pineapple, sweeten
diced marshmallows
and serve cold in sherbert glasses. —Mrs. F. A. Baker.
Steamed Fig Pudding—One-half pound figs cut
fine, 1
Steamed Fig Pudding
cup brown sugar, 2 cups soft bread crumbs, 1 cup suet,
fine, a pinch of salt, 2 eggs well beaten. Mix all
shredded
together lightly. Steam 1^ hours.—Mrs. Anna L. Foster.
to taste,
and nuts may be added if desired. Mix
H. L. Andrus.
38
IV2 cups Thoman's Moss Rose
Steamed Brown Pudding—One egg, 2 tablespoons
Steamed Brown Pudding
sugar,
1/2 cup molasses, 2 tablespoons melted crisco, 1 teaspoon
soda,
cup boilingwater. Add raisins if desired. —Mrs. Chambers.
flour, and lastly y%
Marshmallow Pudding One pound marshmallows, 1 cup
sugar, 1 pint shredded pine apple, 1 small bottle of mar-
aschino cherries, 1 cup nut meats, 1 pint whipping cream.
Dice the marshmallows, add pineapple, sugar, cherries and
Serve cold.—Mrs. J. W.
and mix thoroughly. Add whipped
chopped nut meats
cream and set in a cool place.
Williams.
Spanish Cream —One pint of pineapple, 1 bottle of cher-
ries, 10c nut meats, 1 cup green grapes, 1 pint whipping
cream, 1 envelope of Knox Gelatine. Cook pineapple with
1cup sugar until syrup is thick, cool, add gelatine dissolved
in y-i cup of milk, add to pineapple small bottle of cherries,
cut in half, nut meats, grapes cut and seeded and- the cream
to set. Mold in brick form,
whipped, beat until commenced
B. L.Mansfield.
put in cool place to set. This will serve 12 people.—Mrs.
Sunday Pudding—Two cups milk, 14 cup rice, 14 tea-
Sunday Pudding
Spanish Cream
spoon salt. Cook in double boiler until rice is soft. Add
yolks of 2 eggs ;.beaten with V2cup of sugar and 14 cup of
raisins. Cook until thick as custard. Take from fire and
cup powdered sugar. Brown and serve cold.—Mrs. Chas.
add 1/2 teaspoon vanilla. Pour in pudding dish and frost
with whites of 2 eggs beaten to a stiff froth and small 1/2
Sailors Duff—One egg beaten, add 2 tablespoons
A. Barnes.
sugar,
1/2 cup molasses, 2 tablespoons melted butter, 1 level tea-
spoon soda disolved in a little warm water, li/2 cups sifted
Thoman's Moss Rose flour, V2V2 teaspoon Quaker cinnamon,
1/2 cup boiling water added
*4 teaspoon Quaker nutmeg,
Sauce: Yolks 2 eggs beaten, % cup
last.
powdered
French.
sugar, % pint whipped cream. —Mrs. W. H.
Steam 1 hour.
Sailors Duff
39
DESSERTS
Banana Whip
Almond Bavarian Cream —Moisten V2box gelatine in V2
Almond Bavarian Cream
cup of cold water, 1 pint milk and stir into the yolks of 4
eggs beaten with 1 cup sugar. When cooked take from
stove, add the gelatine, 1pint cream whipped stiff, 1 cup
finely chopped almonds, V2teaspoon Quaker almond extract.
Pour into mold and serve cold.
Banana Whip—Three bananas,
Vfc CUP c°ld water, 1 cup
sugar, Va package of pink Quaker coloring powder,
juice
y2y2 package gelatine.
of 1lemon, 1pint freshly boiled water,
Cut bannanas
to a creamy
mass. Moisten gelatine in cold water, add sugar, bananas
and coloring and beat again until foamy. Pour into a
mold and serve with cream.
fine, add lemon juice and heat
Charlotte Russe One pint whipped cream, 1 tablespoon
of Knox gelatine, % cup sugar, 1 teaspoon Quaker vanilla.
Soak gelatine in 14 cup cold water over
tea kettle. Whip
cream, add gelatine when dissolved, beat a long time, line
cup with lady fingers, fillwith cream.
Caramel Custards —One-half cup sugar, melted in an iron
Caramel Custards
Caramel Custard
pan, line 6 custard cups with liquid,3 eggs beaten without
sugar, % pint of-,iBilk, a grating
separating, 3 tablespoons
of nutmeg over each cup. Stand them in a pan of boiling
water and bake until set. Turn from cups while hot but
serve cold with whipped cream.
Foam Cake—Whites of 6 eggs, pinch of salt, beat
Foam Cake
foamy
and add cream of tarter size of pea, stir until stiff, add
two cups of sugar, 1 tablespoon of vinegar,^! teaspoon of
Quaker vanilla. Bake 1 hour to IV2 hours in very slow
oven. Serve crushed fruit over this topped with whipped
cream. —Mrs. A. C. Roller.
Caramel Custard—Place 8 tablespoons of sugar and Vfc
and cook quickly without stir-
cup of water in a saucepan
ring until the syrup become brittle when dropped in cold
water. Pour immediately into a dry mold or pudding dish,
shaking the mold well to coat
surface^
Break 4 eggs, reserving the whites of 2, and beat well.
Scald 1 pint of milk, pour the eggs, beating all the time
and add 3 tablespoons of sugar, 1 teaspoon Quaker vanilla.
Pour into the mold, cover with buttered paper and steam
Asa Walter.
slowly for 30 to 40 minutes. Unmold and serve cold.—Mrs.
Grapefruit, Hawaiian —Remove
from
a half grapefruit and loosen sections. Sprinkle with Quaker
powdered sugar and fill the center with crushed pineapple
and a few white grapes. Chill before serving.
Grapefruit, Hawaiian
the entire inner
center membrane
40
Grape Blanc Mange—One cup sweetened
juice,
Grape Blanc Mange
boil and stir in 2 scant
teaspoons corn starch blended with
a teaspoon cold water. Boil sto 10 minutes. Turn in two
moulds. When cold serve with whipped cream. Any kind
of fruit juice may be used instead of grape.
grape
Cocoanut Fruit Jello Dissolve 1package raspberry jello
in pint boiling water, when cool and still liquid pour into
sherbet
glasses, % full. When on the point of setting
arrange canned peas on top of each glass, between peas
put a tablespoon of whipped cream mixed with cocoanut.
Decorate with whipped cream mixed with cocoanut and
cover
top with cocoanut.
Ginger Puffs One egg, Va CUP molasses,
1/2 cup sugar,
11/2 tablespoons butter, 1/2 teaspoon each of Quaker ginger
and cinnamon, 1/2 teaspoon soda, scant,
y2y2 cup boiling water,
2 cups Thoman's Moss Rose flour. Mix egg, molasses,
sugar
and butter. Dissolve soda in boiling water and add to the
mixture. Sift all dry ingredients together, add to mixture.
Stir thoroughly and bake in moderate
oven. To be eaten
hot with butter or whipped cream. —Mrs. Franc E. Gardner.
Marshmallow Mange—One cup sugar, 1 pint boiling
Marshmallow Mange
water, 2 tablespoons of gelatine soaked in cold water. Boil
together 5 minutes.
6 eggs beaten stiff. Pour hot syrup
over and heat well. Color a porton pink with Quaker color-
ing and mould in layers. Serve with whipping cream.
Old-Fashioned Baked Apples—Wash and core 6 apples.
Old-Fashioned Baked Apples
Fillthe centers with crushed pineapple. Place in a greased
baking dish and pour in i/a inch of water. Add 1/2 cup
sugar. Bake until the apples are tender, adding more water
if necessary and basting frequently with the syrup.
Just
before serving heap the centers with additional pineapple.
Orange Custard —One quart milk, 3 eggs, 11/2 cups sugar,
Serve with orange cookies.—
Rhubarb Foam—Boil 2 cups diced rhubarb in 1 cup of
2 tablespoons corn starch. After cooking and being cooled
add the grated rind of an orange. When cold pour over
orange cut in small pieces.
Mrs. J. W. Williams.
Orange Custard
Rhubarb Foam
water tilltender, add % cup sugar, 1 tablespoon corn starch
moistened in a little water and boil several minutes. Beat
3 egg whites stiff, add 14 teaspoon Quaker vanilla and fold
in the rhubarb mixture. Serve very cold. Good with sliced
bananas.
Apple Meringue—Fill a baking dish half
full of
strained and flavored apple sauce. Cover with a meringue,
bake until puffed and light brown. Serve cold.
Apple Meringue
41
FROZEN DESSERTS
Frozen Fruit Salad One level tablespoon butter, yolks
of 2 eggs, 3!/2 level tablespoons Thoman's Moss Rose flour,
sugar, 1level teaspoon salt, Ys teaspoon
3 level tablespoons
Quaker paprika, a few grains cayenne, % cup milk, 1/3 cup
vinegar, 2tablespoons pineapple juice, 1 cup prepared fruit,
orange, pineapple, cherries and bananas. 1 cup whipping
cream. Directions: Melt butter in double boiler, add slowly
yolks of eggs wellbeaten and flour mixed with sugar, add
salt, paprika, cayenne, milk and vinegar slowly. Cook over
boiling water stirring constantly until mixture thickens.
Beat two minutes and let stand until chilled, then add pine-
apple juice, fruit and whipped cream. Place in baking pow-
der cans, pack in salt and ice and let stand 2 hours.
Slice
and serve on head lettuce leaf.—Dr. Ethel C. Carpenter.
Fruit Iee—Three oranges, 3 lemons, 3 bananas, 3 cups
Fruit Ice
Rub all
sugar, 3 cups water, one pint can of apricots.
fruit through strainer, using water to help it through. Add
Freeze, allow to stand at
sugar and stir until dissolved.
least 1 hour. This will make about 2 quarts.
to 3 cups crushed ice.—Stock-
In freezing
always use 1 cup rock salt
bridge 0. E. S. Cook Book.
Grape Mousse Heat 1quart grape juice to boiling point.
Dissolve 2 heaping tablespoons of gelatine in 14 cup water
and stir in juice, strain and cool. Beat whites of 4 eggs
stiff, when mixture begins to stiffen add eggs. Fold in 1
cup thick or whipped cream.
sugar, 2 tablespoons Moss Rose flour. Cook until creamy
then strain. When cold add 1 quart cream,
flavor with
Home-Made Ice Cream —Two quarts milk, 2 eggs, 4 cups
Quaker vanilla. This makes about 6 quarts when frozen.—
Orange Iee—Two cups water, 1 cup sugar, y% cup lemon
Home-Made Ice Cream
Elizabeth Lewis.
Pack and freeze.
Orange Ice
Lemon Ice
juice, 1 cup orange juice. Boil the sugar and water for 3
minutes, cool and add the juices. Freeze until stiff. Serve
in orange cases. Garnish with sliced oranges, mint leaves
and red cherries. Will make 12 portions.
quarts milk. Squeeze the lemons and add sugar to juice.
mittee.
Lemon Iee—For 1 gallon. 8 lemons, 4 cups sugar, 21/2
Put in freezer and when cold add milk and freeze. —Com-
Maple Mousse—One cup maple syrup, heated to a boiling
Freeze. —Mrs. Floyd Odel.
point. Then stir in slowly the well beaten yolks of 4 eggs,
set in pan of boiling water and cook 3or 4 minutes. When
cool beat in 1 pint of whipped cream and a pinch of salt.
Maple Mousse
42
Maple Mousse—Beat
Maple Mousse
J. Walter.
the yolks of 3 eggs and pour over
them 1cup of hot maple syrup. Boiluntilit is like custard,
stirring all the time. Beat well and then let stand until it
is cold. Whip 1pint of cream very stiff and beat
the whites
of the eggs and add to the above when cold, beating well.
Pack with ice and salt and let stand 3 or 4 hours. Will
serve 8 persons.
Orange Cream Sherbet —Remove the rind from 1 orange
Orange Cream Sherbet
and pour over it 1 pint boiling water, add 1 cup of sugar
and cover closely for i/2 hour.
Strain the mixture and
blend with 1cup orange juice and juice of 2 lemons. Freeze
until partly stiffened and add IV2 cups of double cream
which has been beaten
Finish
freezing and let mixture ripen before serving.—Mrs. Asa
Lemon Milk Sherbet —One quart milk, 2 cups sugar,
and banana. Freeze. Willmake 2 quarts. —Mrs. Asa Walter.
juice
of 3 lemons poured over 4 crushed bananas. Dissolve sugar
in milk and partly freeze before adding the lemon juice
stiff with 1/2 cup sugar.
Lemon Milk Sherbet
Orange Sherbet One pint orange juice, 2 tablespoons
gelatine, 2 cups sugar, 1 quart water, cover gelatine with
cold water and soak y2y2 hour. Boil sugar and water 5
minutes, add gelatine and allow to cool. Add orange juice
and freeze. —Mrs. Frances Breitenwischer.
Strawberry Sherbet Four cups of water, 2 cups sugar,
strained berries and the beaten white of 1 egg. Freeze.—
boil until clear, cool and add the juice of 2 lemons, 4 cups
Committee.
"Three" Ice Put 3 bananas
through a ricer or vegetable
press, add juices of 3 oranges and 3 lemons. Boil 3 cups
sugar with 3 cups water and let cool. Add bananas
and
fruit juices, pour into a freezer, add stiffly beaten whites
of 3 eggs and freeze. Makes about 2V& quarts.
Vanilla Ice Cream —Two cups scalded milk, 4 egg whites,
4 egg yolks, 1 cup heavy cream, 1cup sugar, 11/2 teaspoons
Quaker vanilla. First make a custard of the milk, egg
yolks, sugar and salt, cool, beating frequently, fold in the
egg whites whipped stiff, then add cream and flavoring.
Freeze in 3 parts ice to 1 part salt.
Vanilla Ice Cream
43
J&S&Qfpl^--^ first
Let th*s
be your
thought when in
LU^^OD^iicM*.
T.C.Hoßson 8< Son
I
Party Goods
Candles —
Place Cards —
Candy Favors —
Favor Baskets —
Birthday Tapers —
Birthday Cake Sets
PARTY ACCESSORIES
Of Every Description
CAKE
Apple Sauce Cake
Apple Sauce Cake—One-half cup butter, 1 cup sugar,
apple sauce, 1 cup raisins, pinch of salt,
1cup sweetened
Y> teaspoon Quaker cinnamon, 14 teaspoon ground cloves
or allspice, 2 cups sifted Thoman's Moss Rose flour, 1 tea-
Icing—
spoon soda, stirred into sauce. Bake in slow oven.
One cup sour milk, beaten until smooth and 1 cup sugar,
butter
the size of walnut. Boil until it forms a soft ball
in water. Stir frequently to avoid burning. When cooked
enough add a littleQuaker vanilla. Beat briskly and spread
before it hardens. —Mrs. H. G. Heidt.
Banana Cake One cup sugar, 3 rounding tablespoons
teaspoon soda, IV2 cups Thoman's Moss Rose
butter, 2 eggs beaten, 5 large tablespoons
sour milk, 1
flour,
scant
3 large bananas, mashed, pinch salt, 1 teaspoon Queen
Flake baking powder.—Mrs. Geo W. Campbell.
Black Chocolate Cake One cup sugar, 14 cup butter,
scant, 1 egg, 1/2 cup sour milk, 1/2 CUP boiling water, i/2 cup
cocoa or 11/->l l/-> squares chocolate.
Pour hot water over choco-
late, IV2 CUP S Thoman's Moss Rose flour, 1 teaspoon soda,
1 teaspoon Quaker vanilla, little salt, cream butter
and
sugar, beat egg well, then beat
Mrs. Wallace.
together. Very Good.—
44
Apple Cake Sift together 2 cups Thoman's Moss Rose
flour, 1/2 teaspoon salt, 1 teaspoon soda and 4 tablespoons
sugar. Work in with fingers 1 rounding tablespoon butter.
Pour in gradually 1 cup sour milk and add 1 beaten egg.
Mix well and spread in a well greased shallow tin. Core
and pare sour apples, cut in Bths and place in parallel rows.
Sprinkle with sugar and Quaker cinnamon and dot with
butter. Bake and cool.
Marie Urquhart.
Serve with whipped cream. —
Angel Food One cup egg whites, pinch salt, 114 cups
granulated sugar, measure and sift 4 times, 1 level tea-
spoon cream tartar, 1cup Thoman's pastry flour or % cup
Thoman's Moss Rose flour, sift 4 time. Beat eggs about
half then sift in cream tartar, beat until stiff, sift in sugar
and V2teaspoon Quaker vanilla. Beat until sugar dissolves
in bulk and has a smooth shinny ap-
and eggs increased
then fold in flour carefully. Bake in ungreased
tube pan about 30 minutes. —Cora Stoffer.
pearance,
Apple Sauce Cake—Two and V2cups apple sauce, 1 cup
Apple Sauce Cake
soda. Makes 2 cakes. —Nora A.
shortening, 2 cups sugar, 2 cups chopped raisins, 1 egg, 1
tablespoon molasses, V2tablespoon each of Quaker cloves
and nutmeg, 1 tablespoon cinnamon, 4 cups Thoman's Moss
Rose flour, 4 teaspoons
Barnes.
Coffee Cake Four
tablespoons
sugar,
1/4,
teaspoon
oven,
large square
3 tablespoons
salt, 1 egg, 2 teaspoons Queen
shortening,
Flake baking powder, 2 cups Thoman's Moss Rose flour, 1
cup milk. Raisins or nuts. Sprinkle with Quaker cinnamon
and sugar on top.—Cora Stoffer.
Cherry Cake One and 1,4 cups
sugar, % cup lard or
butter, ¦% cup very sour milk, 2 cups Thoman's Moss Rose
flour with 1 rounding teaspoon soda, 2 eggs, 1 cup canned
cherries, 1 cup nut meats rolled or cut, 1 teaspoon Quaker
cinnamon, Vi teaspoon Quaker nutmeg, 2 teaspoons vanilla,
moderate
cocoa dissolved in Vk
cup boiling water, IV2 cups brown sugar, 14 cup butter,
y-2. cup sour milk, 2 eggs, 2 cups sifted Thoman's Moss Rose
flour, 1level teaspoon soda, 1heaping teaspoon Queen Flake
baking powder, 1 teaspoon Quaker vanilla.—Mrs. Geo. H
Date Cake—One and V2cups dates chopped, 1 teaspoon
Rosa.
Date Cake
tin.—Elizabeth Lewis.
Devils Food Three tablespoons
soda in cup of hot water, let stand untilcool then add 1egg,
1 cup granulated sugar, 1 cup of butter or butter and lard
mixed, 1/0 cup walnut meats, 1 teaspoon Quaker vanilla, 1
teaspoon Queen Flake baking powder in IV2 cups TlAian's
Moss Rose flour.—Mrs. David Burnett.
45
Devils Food
Devils Food—Two cups brown sugar, i/2 cup butter,
melted, 1 teaspoon Quaker vanilla, % bar bitter chocolate
melted in \' cup boiling water, 14 cup sour milk, 1 tea-
spoon soda,' '\ cups Thoman's Moss Rose flour, 2 eggs, add
last after beating well.—Mrs. H. L. Hoyt.
Fruit Cake Without Eggs One cup sugar, 4 tablespoons
melted butter, 1 cup sour milk, 1 cup raisins, 11/2 cups
Thoman's Moss Rose flour, 1 teaspoon each of Quaker cin-
y% cup nut
namon, cloves and nutmeg, 1 teaspoon
lemon and orange peel to taste, a little salt, sift a
t little sugar over top before baking.—Mrs. M. Mahon.
meats,
Dorcas Ladies Cake One cup brown sugar, 1 cup water,
1 cup raisins, V2cup lard, 1/2 teaspoon Quaker cloves, nut-
meg, 1 teaspoon cinnamon, salt. Mix and boil 4 minutes,
cool and stir in 2 cups Thoman's Moss Rose flour, 1teaspoon
soda, 1 teaspoon Queen Flake baking powder. Bake in
loaf.—Mrs. B. C. Crawford.
soda,
cup
11/3
sugar,
Eggless Cake One cup sugar, 1 cup sour milk, 1/4, cup
butter, 2 cups Thoman's Moss Rose flour, 1 teaspoon soda,
i/2 teaspoon Quaker cloves, nutmeg and allspice, 1 teaspoon
cinnamon, 1 cup chopped and floured raisins. Sift flour,
—Mrs. Mildred Barnes.
spices and soda in together. Bake slowly in a shallow pan.
Three Egg Angel Cake One
cups
Thonsan's Moss Rose flour, 1/2 teaspoon cream tartar, 3 tea-
salt, %
spoons Queen Flake baking powder, 1/3 teaspoon
cup scalded milk, 1/2 teaspoon vanilla, Quaker, whites of
3 eggs beaten stiff. Sift sugar and flour 4 times, add bak-
ing powder and salt, next scalded milk, lastly beaten eggs
with cream tartar. Bake 45 minutes. —Lillian Pattison.
Eggless Spice Cake One cup sugar, V2cup butter, 1cup
sour milk, 2 cups Thoman's Moss Rose
flour, 1 teaspoon
soda, •1 teaspoon Quaker cinnamon, 14 teaspoon cloves, V2
teaspoon nutmeg. Raisins or nuts. Cream sugar and butter
well, add sour milk, sift together the dry ingredients and
a lopf in a moderate oven.—Mrs. M. R. Rapp.
add. Raisins or nuts may be added at the last. Bake in
English Lunch Cake—One-half pound butter, i/2 pound
English Lunch Cake
brown sugar, 6 eggs, ¦% pound Thoman's Moss Rose flour,
1pound seeded raisins, 2 ounces
lemon peel, 2 ounces orange
peel, 2 ounces cherries, 2 ounces walnut meats, % teaspoon
Quaker essence of almond, i/2 teaspoon Queen Flake baking-
powder. Method—Cream butter and sugar and add eggs,
mix thoroughly and bake in a moderate oven iy2 hours. —
one by one, beat well,then add flour and fruit together and
Mrs. May Halpin.
46
Devils Food—One cup sugar,
Devils Food
IV2 cups
sour milk, IV3
cups Thoman's Moss Rose flour, 1/2 cup cocoa dissolved in
warm water, 1 egg, 1/2 teaspoon
soda, butter- .size of egg,
Quaker
Davies.
baking powder.—Mrs. Geo.
vanilla, 1 teaspoon
Lemon Cake One cup sugar, 1/4, cup shortening, 2 eggs,
% cup milk, 1% cups Thoman's Moss Rose
flour, 2 tea-
spoons Queen Flake baking powder. Bake in 3 layers.
1egg, 1 teaspoon -flour, 1 tablespoon water. Cook in double
Filling—Juice and grated rind of 1 lemon, 1 cup sugar,
boiler. '—Emily P. Barnard.
Fruit Cake^-Two cups sugar, ll/2 cups butter, 4 cups
Fruit Cake
flour, 6 eggs, 1/2 1°- walnut meats,
Thoman's Moss Rose
1/2 pound chopped dates, 1 pound currants, 1
chopped,
raisins, 1 teaspoon baking soda, 1 teaspoon
pound seeded
salt, V2cup molasses, V2cup cold black coffee, 1 teaspoon
grated Quaker nutmeg, 2 teaspoons powdered Quaker cin-
namon and 1 teaspoon of -cloves, V2pound blanched and
chopped almonds, 1 pound glaced cherries, 14 pound glaced
pineapple. Cream well the butter and sugar together, add
eggs well beaten, beat for 5 minutes,
then add coffee, soda
mixed with molasses, flour sifted with salt and spices. Now
add raisins, currants, dates, cherries, cut in halves, almond
and walnuts. Mix carefully and turn into a well greased
and papered tin, bake in a moderate oven for 2% hours. —
Fruit Cake—Three cups brown sugar, 1 cup butter and
Mrs. Mary Crabb.
Fruit Cake
Ginger Bread
tablespoons molasses,
lard mixed, 4 eggs, 3 cups sour milk, 3 teaspoons
soda
in
2 teaspoons Quaker
the milk, 8
ground cinnamon, 1 nutmeg, 1 scant 14 teaspoon
cloves,
V2pound walnut meats, 1 small piece citron peel, 3 small
raisins. Bake in a slow oven 1 hour.—Mrs. F. W. Buhler.
pieces orange peel, 3 small pieces
lemon peel, 1 pound
Ginger Bread—One cup raisins, 1 cup brown sugar,
y%
cup lard and butter, 3 cups Thoman's Moss Rose flour, 1tea-
spoon Quaker ginger, 1cup molasses, 1cup boiling water, 1
soda in water, 1 teaspoon Queen Flake baking
teaspoon
powder, salt.—Mrs. Marie Wilbur.
Hot Milk Sponge Cake—Two eggs well beaten, 1 level
Hot Milk Sponge Cake
cup sugar, 1 level cup Thoman's Moss Eose flour, 1 level
teaspoon Queen Flake baking
tablespoon butter, 1 level
powder, 1 teaspoon Quaker vanilla, 14 cup of hot milk.
the eggs, add sugar and beat again, add flour with
Beat
salt and baking powder, beat again, then pour in the hot
the batter will seem thin but is all right.
Bake in moderate oven.—Mrs. Blanche Kivela.
milk and butter,
47
Layer Cake
Raymon Barnes.
Layer Cake One and V& cups sugar, i/2 cup butter and
lard mixed, 2 eggs, 1cup milk, 3 cups Thoman's Moss Rose
flour, 4 teaspoons Queen Flake baking powder, y% teaspoon
salt, 1/2 teaspoon Quaker vanilla. Cream the sugar and
shortening, add the eggs, well beaten, sift the flour, salt
nately a little at a time. Makes three large layers.—Mrs.
and baking powder together and add milk and flour alter-
Layer Cake—One-half cup butter and 11/^ cups sugar,
together. Add alternately % cup of milk and 2
creamed
rounded cups Thoman's Moss Rose flour in which 2 rounded
teaspoons of Queen Flake baking powder has been sifted.
Lastly add whites of 4 eggs well beaten. Fillingfor same
—1 cup hot water, 1 cup sugar, a lump of butter, put on
stove and when hot thicken with 1/2 cup of flour made into
a paste as for gravy. Take off of fire and cool, then add
the beaten yolks of 6 eggs. Cook again and cool, then add
the juice of 2 lemons, and 1cup of chopped English walnut
Spread while warm. Makes enough for two cakes.
meats.
Frost with 1 cup sugar and 5 tablespoons water boiled till
ithairs, and poured over the wellbeaten whites of 2 eggs.
English Madera Loaf
—Committee.
English Madera Loaf—Five ounces
Bake in a moderate oven 45 minutes. —Mrs. J. Harding.
Raspberry Sandwich —Five ounces Thoman's Moss Rose
flour, 4 ounces
sugar, 3 eggs, V2teaspoon Queen Flake
to a cream, beat
then add flour and baking powder.
butter, 4 ounces
baking powder. Beat butter and sugar
eggs and add seperately,
Raspberry Sandwich
flour, 4 ounces
sugar, 5 ounces butter, 2 eggs, 1 teaspoon
Queen Flake baking powder. Mix butter and sugar
to a
cream, beat eggs and add with milk, adding flour and bak-
last. Bake in a fast oven and serve with
ing powder
crushed raspberries or jam.—Mrs. S. Barker.
Roll Jelly Cake—Beat 3 eggs light, 1 cup sugar, pinch
Roll Jelly Cake
salt, 1 tablespoon water, 1 cup Thoman's Moss Rose flour,
1 heaping teaspoon Queen Flake baking powder. Bake in
a buttered tin ten by sixteen inches. —Mrs. Geo. H. Rosa.
1/2 cup
Pumpkin Cake One
cup light brown sugar,
•%, cup
y% cup fat, yolks of two eggs,
granulated sugar,
of sifted pumpkin, 1/2 cup of sour milk, 2 tablespoons
cara-
mel, V4teaspoon
soda, 4 teaspoons Queen Flake baking
powder, 14 teaspoon salt, 2 cups Thoman's Moss Rose flour,
% cup chopped, floured walnuts. Cream the sugar and fat
and add the other ingredients in the order given. Bake in
loaf or layer. Frost with boiled or a marshmalloW icing.
—Mrs. Fannie Babcock.
48
Orange Sponge Cake Yolks and whites of 5 eggs, I*4
cups sugar, 1 cup orange juice, a pinch of salt,
21/%2l/% cups
Thoman's Moss Rose flour sifted with 2 tablespoons Queen
last.—Mrs.
Flake baking powder. Add whites*»f eggs
Floyd Odel.
Prune Cake —One cup sugar,
1/2 cup butter, creamed
Prune Cake
Rose flour, 1teaspoon Quaker cinnamon, salt.—Mrs. Bertha
together, 1 cup cooked prunes, 1 cup nutmeg, 1/2 cup sour
soda, 2 eggs, 1% cups Thoman's Moss
milk, 1 teaspoon
Hawks.
Sunshine Cake
spices. Mix soda
Spanish Buns One and V2CUPS sugar, 1/2 cup butter, 3
eggs, 1cup sour milk,1 teaspoon soda, 2i/2 cups Moss Rose
flour, 1/2 cup nut meats, 1/2 CUP raisins, 1/2 teaspoon each of
and spices with flour, cream
Quaker
Marie McGrath.
butter and sugar, bake in gem tins in moderate oven.—Mrs.
Sunshine Cake—Whites of 7 eggs, yolks of 5 eggs, IV4
ate oven 1hour.—Lillian Pattison.
Sour Cream Chocolate Cake—Melt 2 squares of chocolate
flour, 1/2 tea-
cups sugar, 1 cup of Thoman's Moss Rose
spoon cream of tartar, sift flour and sugar 5 times, put
cream of tartar in whites of eggs and beat stiff,beat yolks
lightly, add to whites, then add sugar and bake in a moder-
Sour Cream Chocolate Cake
in y-i cup of sour cream, beat yolks of 4 eggs, V2cup sugar,
cream,
large cup Thoman's Moss Rose
cup sour
another
soda, 1/2 teaspoon Quaker vanilla, pinch
flour, 1 teaspoon
salt, whites 3 eggs beaten stiff. Sift flour and sugar to-
gether 4 times, add chocolate, sour cream, egg yolks, soda,
salt, last fold in whites of eggs.—Lillian Pattison.
Spice Cake—Two cups brown sugar, be sure and use
Spice Cake
Soft Gingerbread Cake
1/2 teaspoon nutmeg, 1 teaspoon soda
brown sugar, */> cup hutter, 1 cup sour milk, 2 yolks of
eggs, put these in last, 2 teaspoons
cinnamon, 1 teaspoon
in
Quaker cloves,
flour,21/2 cups Thoman's Moss Rose flour, 1cup of chopped
raisins in frosting, using whites of eggs. —Genevra S.Ablett.
Soft Gingerbread Cake—One cup sugar, 1 egg, I*4 tea-
spices, 1 cup
spoon of shortening,
Thoman's Moss Rose flour, pinch of salt, mix all together,
soda, this may seem thin but willbe all right.—Mrs. Vern
beat, then add 1 cup of boiling water with V2teaspoon of
Sour Cream Cake—Break 2 eggs into a cup, fillwith sour
Etson.
lemon extract and stir all together. —Mrs. W. H. French.
cream. Cream together 1 cup sugar, 1/2 cup butter and
add eggs and cream, 1 teaspoon cream tartar, V2teaspoon
soda, 2 cups Thoman's Moss Rose flour, i/2 teaspoon Quaker
season with Quaker
Sour Cream Cake
49
R. B. MILLARD
110 North Butler Blvd.
Choice Groceries
and Meats
Full Service Store
Give us ,§, call
We willplease you
Mock Angel Food—One dip sugar, scant, 1 cup Thoman's
Mock Angel Food
flour, 3 level
M^. Bentges.
teaspoons Queen Flake baking
Moss Rose
powder, sift 3 times, 1 cup,:milk after heating to a boiling
point, 1 teaspoon Quaker vanilla. Pour over other ingre-
dients, stir quickly, add the whites of 3 eggs well beaten,
fold in and put in tin, bake 20 minutes
in moderate oven.
When done turn bottom side up. Put supports at either
end of pan so as to elevate pan.—
Sponge Cake—Three eggs, 1% cups Thoman's Moss Rose
Sponge Cake
flour, 11/2 teaspoons Queen Flake baking powder, 1/2 cup
lemon extract, 1 cup
boiling water, 2 teaspoons Quaker
sugar. Beat yolks and whites of eggs separate. Sift flour,
in sugar and
baking powder, 3 times. Mix eggs. Beat
flour. Bake in moderate oven. Mrs. Bentges.
Spice Cake—One cup brown sugar, 2 tablespoons of lard,
2 eggs, 1 teaspoon soda, 1 cup sour milk, 1 teaspoon each
of Quaker nutmeg, cinnamon, 1/2 teaspoon ginger, 14 tea-
flour.—Arlene Miller.
spoon cloves, 1 cup raisins, 2 cups Thoman's Moss Rose
Spice Cake—One cup sugar, i/2 cup butter and lard, pinch
Spice Cake
salt, 1 egg, 1 cup sour milk, 1 teaspoon Quaker cinnamon,
cloves, 1% cups Thoman's Moss Rose flour,
1/2 teaspoon
1teaspoon soda, 1cup raisins. —Mrs. Harold A. Miller.
Spice Cake
50
One Egg Cake
One Egg Cake—One egg, % cup sour milk,% cup sugar,
size of an egg, 1% cups Thoman's Moss Rose flour,
butter
2 level teaspoons Queen Flake baking powder, 1/2 teaspoon
soda. Beat egg, add milk and melted butter, then flour and
sugar sifted, after which sprinkle in soda and baking pow-
der. Stir quickly, flavor to taste, bake in loaf or two layers.
—Mrs. A. H. Brayton.
White Cake—Two cups granulated sugar, sift 5 times,
vanilla or lemon. Frosting—2 cups sugar, small pinch of
of 2 eggs, flavor to taste.—Sue E. Raudabaugh.
White Cake—Two cups Thoman's Moss Rose flour, 3 tea-
While Cake
% cup butter, cream sugar and butter well. 1 cup milk,
3 cups of sifted Thoman's Moss Rose flour, sift five times,
2 teaspoons Queen Flake baking powder, 1 teaspoon Quaker
in sugar, 10 tablespoons of water, boil until
cream tartar
sugar forms ball in water then turn into well beaten whites
White Cake
Boiled Frosting
FROSTINGS AND FILLINGS
tablespoons butter, creamed. Break an egg into mixture
and beat until fluffy, add pinch of salt and 1/2 teaspoon
spoons Queen Flake baking powder, 1/2 teaspoon salt, %
cup sugar, 6 tablespoons butter, 1/2 cup milk, i/2 teaspoon
Quaker vanilla. Sift flour, baking powder and salt several
times. Mix well the sugar, butter and egg yolks, to this
add the flour and milk alternately, then add the vanilla and
Bannerman.
beat well. Last add the beaten whites and bake.—Delia
Butter Frosting—TW& cups Quaker XXXX sugar, 2
vanilla.—Mrs. Nina OdeL
Boiled Frosting—Boil together 1 cup granulated sugar
—Nora A. Barnes.
Chocolate Jelly tilling—Let lcup milk come
to a Don
and add 2 tablespoons of corn starch which has been stirred
smoothly in 1/2 cup water, then add 2 ounces bakers choco-
late, yolk of 1egg. Stir together over the fire, then remove.
When cool stir in 1 cup Quaker powdered sugar and a little
Quaker vanilla.—Committee.
Carajnel Frosting—One cup brown sugar, 14 CUP sweet
Caramel Frosting
milk, % teaspoon butter. Boil until it thickens or forms
Lemon Filling—Four
a ball in water, then beat.
and 5 tablespoons of jpater until it threads when dropped
Pour slowly into the beaten whites of 2
from a spoon.
eggs and beat until cold. Add y% teaspoon Quaker vanilla.
Chocolate Jelly Filling
Butter Frosting
Lemon Filling
teaspoons
flour, % cup sugar, 1 cup water, yolk of 2 eggs,
rind of 1lemon. Cook in double boiler.
Thoman s Moss Rose
juice and
51
teaspoons
Cooked Cream Filling
Chocolate Frosting, Uncooked —Three
sweet
Chocolate Frosting, Uncooked
cr*eam, 14 cup butter, IV2 CUP Quaker powdered sugar, 1/4,
cup cocoa. Cream butter, mix sugar and cocoa. Add cream
and mix with butter. —Committee.
Cooked Cream Filling—One pint milk, well scalded,
flavor with Quaker vanilla.—Com-
stir in white of 1egg, 2 tablespoons
tablespoons of sugar,
Boiled Frosting Without Eggs—One
mittee.
while and until cool. Flavor with Quaker vanilla.—Com-
Cream Filling—One egg beaten, add 1/2 cup sugar and 1
cool and flavor with Quaker vanilla.—Committee.
French Filling—One tablespoon cream, 1 teaspoon Qua-
cup granulated
sugar, 5 tablespoons milk. Boil 6 minutes stirring all the
mittee.
tablespoon corn starch mixed, 1 tablespoon butter, 1 cup
milk. Put all in a double boiler. Cook until it creams. Let
then
corn starch, 2 heaping
Boiled Frosting Without Eggs
Cream Filling
French Filling
the butter
Fig Filling
sugar, 1pound chopped figs. Cook thoroughly and can and
ker vanilla, 2 tablespoons butter, 11/2 cups Quaker powdered
to a cream, add the vanilla and
sugar. Beat
to make a smooth paste
alternately the cream and sugar
thick enough to spread. Do not put on while cake is hot,
as the butter will melt.
Fig Filling—Three pounds chopped pears, 3 pounds white
it will keep all winter.—Committee.
Fruit Filling—White of 1 egg, beaten, 1 level teaspoon
Fruit Filling
cream tartar, 1 large cup Quaker XXXX sugar, 1 small
cup berries or 1full cup of preserved fruit.Beat 40 minutes
and spread between layers.—Mildred Barnes.
Hickory Nut Filling—One cup sdQt cream, 1cup white
until thick.—Committee.
Hickory Nut Filling
Lemon Jelly Filling—Grated rind and juice of 1 lemon,
Marshmallow Frosting—Boil y2y2 cup water and iy2 cup
1cup sugar, 1egg, V2V2 cup water, 1tablespoon butter, same
of Thoman's Moss Rose flour. Cook in double boiler until
it thickens.
sugar, IV2 cups of chopped nut meats, cook all together
sugar until it forms soft ball when dropped in cold water.
Remove from fire,add V4, pound marshmallows, cut in small
in stiffly beaten whites of 2 eggs. Beat
pieces and beat
until right to spread between layers and on tot).
Orange Icing—Juice and a little grated rind of 1orange.
Marshmallow Frosting
Lemon Jelly Filling
Thicken with Quaker XXXXsugar. For lemon icing use
lemon instead of orange.
Orange Icing
fl
52
Quality Frosting
Quality Frosting—One egg white, 14 CUP boiling vater,
34 teaspoon Quaker vanilla, % cup granulated sugar, %
cup brown sugar. Mix sugar and water and boil till it
threads, beat egg whites stiff and pour the syrup in gra-
dually, beating constantly tillit hold it shape, place over
hot water tillitbecomes slightly granular about
the edges,
add flavoring and spread.
Raisin Filling One cup chopped seeded raisins, V2cup
the size of a
hickory nut, 1 teaspoon flour. Mix and cook thick.—Miss
water, yolks of 3 eggs, 1/2 cup sugar, butter
Bessie Day.
COOKIES
Bishop.
Brittle Ginger Snaps One cup sugar, 1 cup molasses, 1
tablespoon vinegar, 1/2 teaspoon salt, % cup butter, 2 tea-
soda, 1 tablespoon Quaker ginger. Boil sugar, mo-
spoons
lasses and vinegar together a few minutes then take from
stove and add butter. When melted pour on flour into
which has been stirred the ginger and salt. Mix very hard.
Roll out very thin and bake a rich brown.—Mrs. A. G.
Black Walnut Cookies—Three cups light brown sugar,
Black Walnut Cookies
soda, V^ cup ground walnut meats,
3 eggs, 1cup butter, 1dessert spoon, level, cream of tartar,
1 teaspoon
5 cups
flour, or more. Divide into thirds.
Thoman's Moss Rose
Roll thin and roll up like jelly cake.
Set in ice box over
In morning slice and bake in quick oven.—Mrs.
night.
Kauffman.
cup shortening,
Brown Sugar Cookies One
4 cups
Thoman's Moss Rose flour, unsifted, 2 cups brown sugar,
2 eggs, 4 tablespoons milk, 1 teaspoon soda, */2 teaspoon
soda and flour to-
salt, Quaker vanilla. Rub shortening,
gether as for pie crust. Beat sugar, eggs and milk well,
combine the two mixtures and roll on board kneading in
flour enough to handle easily. Sprinkle cookies with sugar
and bake.—Mrs. Fannie L. Stewart.
Brown Sugar Cookies —One and 1/2 cups brown sugar,
Brown Sugar Cookies
V2cup lard, 2 eggs, 3 cups Thoman's Moss Rose flour, y%
teaspoon soda, 1 teaspoon Queen Flake baking powder, 14
teaspoon salt, 14 teaspoon each of Quaker lemon and vanilla.
Mix with hands and work into a cylindrical roll and put
in refrigerator over night. Slice thin and bake in morning.
Cornflake Macaroons —Two eggs, 1 cup sugar, 1 cup co-
vanilla. Drop on buttered tin. Bake 10 minutes. —Mrs.
coanut, 2 cups corn flakes, a little salt, V2teaspoon Quaker
Cora A. Stoffer.
Cornflake Macaroons
53
soda, 3 teaspoons
Cookies
Christmas Cookies—One quart maple syrup, 1 quart
Christmas Cookies
y2y2 pound citron, 4 teaspoons
heavy sour cream, 1pound brown sugar, 2 pounds raisins,
soda, dis-
1pound currants,
solved in cream, 1 nutmeg, 3 teaspoons Quaker cinnamon,
1teaspoon cloves, 1 heaping teaspoon salt, 1 cup nut meats.
Chop the raisins, mix the night before. Glaze them with
2 tablespoons brown sugar and 1 tablespoon milk before
baking and put nut meats on top.—Clara S. Bush.
Christmas Cookies—One pound brown sugar, 1 quart
Christmas Cookies
cream, 1 quart syrup, 1cup molasses, 2 cups melted lard,
cinnamon, 1teaspoon Quaker
4 teaspoons
allspice, 1teaspoon cloves, 1teaspoon Quaker vanilla, salt,
citron, orange and lemon peel, nuts, raisins and currants.
Cookies—Two scant cups sugar, 1cup sour milk, 1 cup
Mix night before baking.—-Jennie Urquhart.
teaspoon soda, 2 level
and lemon flavoring, pinch of salt. Filling—1/2 pound
shortening, lard and butter, 1 scant
teaspoons Queen Flake baking powder, Quaker nutmeg
small piece of butter, 1 heaping
raisins, % cup sugar,
tablespoon Thoman's Moss Rose flour, cook slowly, let cool.
Put between cookies and bake. —Mrs. George Davies.
Cocoanut Macaroons —Take 2 cups
toasted corn flakes,
1cup shredded cocoanut, 1cup sugar, 1/4 teaspoon salt. Mix
the whites of 2 eggs and combine with
altogether. Beat
the dry ingredients. Whip for about 1 minute. Bake in
quick oven.—Irma Mullen.
Date Cookies One cup brown sugar, 3 cups Thoman's
soda dissolved in 5
Moss Rose Flour, 2 eggs, 1 teaspoon
tablespoons of boiling water, 1 teaspoon Queen Flake bak-
ing powder in flour, 1pound dates, 1cup nut meats, cream
the butter and sugar together, add eggs, chopped nuts and
dates, boiling water and soda and last, baking powder and
tin. Bake in a
flour. Drop by spoonful on a buttered
medium hot oven.—Mrs. Freshour.
Drop Cookies Two cups sugar, 2 eggs, 1cup shortening,
14 cup sour milk, 1 teaspoon salt, 1 teaspoon Queen Flake
baking powder, i/2 teaspoon soda, Va cup nut meats, V-z cup
raisins
(cut in pieces), flour to make a very stiff batter.
Drop on greased pans and bake in moderate
Maud R. Frye.
Cocoanut Macaroons
oven.—Mrs.
Drop Cookies One cup sugar. Vis cup butter, 1 egg, V2
cup sour milk, V2teaspoon
salt, 1tea-
spoon Quaker vanilla, *4 cup raisins, 21/2 cups Thoman's
Moss Rose flour, 1/2 teaspoon Queen Flake baking powder.
Drop on greased tins and bake
Agnes Bentges.
oven.—Mrs.
soda, 14 teaspoon
in moderate
54
Sugar -d Oatmeal Cookies —One and one-half cups sugar,
Sugar ed Oatmeal Cookies
cream ard, 2 eggs, 1/2 teaspoon salt, % cup sour milk, 1 tea-
spoon soda, 1 cup chopped raisins, 2 cups Thoman's Mosj
Drop from spoon and bake in moderate oven.—Mrs. C. C
Rose flour, 2 cups rolled oats, 1teaspoon Quaker cinnamon
Drop Cookies —Two cups brown sugar, 1cup shortening,
De Camp.
Drop Cookies
Cream together
soda, V2teaspoon
1/2 cup warm water, 1 cup seeded
3 eggs, 1cup seeded and chopped raisins, 4 cups Thoman's
Moss Rose flour, i/2 teaspoon soda dissolved in1/2 cup sweet
milk. Season with Quaker nutmeg and cinnamon. Drop ir
oven.—Mrs. Florence
greased tins and bake in moderate
Chambers.
Ice Box Cookies —One cup shortening,
Ice Box Cookies
11/2 cups sugar,
3 eggs, 1/2 teaspoon Quaker cloves, V2teaspoon nutmeg, 1
salt,'4i/2 cups Thoman's Moss
teaspoon
Rose flour, 1 cup chopped raisins.
the
sugar and shortening and add the eggs, well beaten. Sift
together
the dry ingredients and add to above mixture.
Dust the raisins with a little of the flour and add last. Mix.
well and form the dough in a cylindrical roll and place in
the ice box until thoroughly chilled. Slice the dough thin
and bake in moderate oven.—G. H. K.
Fruit Cookies —One cup butter, 11/2 cups sugar, 3 eggL-
Fruit Cookies
well beaten,
raisin,
chopped, 3 cups Thoman's Moss Rose flour (sifted), ilevel
soda sifted with flour,1/2 teaspoon Qii;;.W nutmeg.
Ijpop in tins and bake —Miss Lois Chase.
GiVger Cookies—Trj-ee^Sggs, 1 cup granulated sugar, 1
Ginger Cookies
cup lsS^d and butter-mixed, 1cup molasses, 1 even table-
spoon sOTSr-***Bf)lespoon Quaker ginger, 1 tablespoon vine-
gar, Teven teaspoon Queen Flake baking powder, a little
salt and Thoman's Moss Rose flour to make a rather firm
oven.—Mrs. C. B. Leonard.
dough. Sprinkle cookies with sugar and bake in moderate
Graham Cookies —One cup sugar, % cup shortening, l
Graham Cookies
and added last. Bake in large dripper, cut in squares. —
soda, 2 cups Thoman's
cup sour milk, 1 large teaspoon
graham flour, V2teaspoon Quaker cinnamon, 1 egg beaten
Hermits—One-half cup butter, 11/2 cups brown sugar, 2
E. L.
eggs, 1 teaspoon each of Quaker cinnamon and nutmeg, y%
cup sour milk, J/2 cup chopped raisins, V2cup chopped nut-
meats, IV2 cups Thoman's Moss Rose flour, 1 teaspoon soda.
then sour
Cream the butter and sugar, add beaten
then raisins
milk, flour, soda and spices,
Spread thin in greased dripping pans and
and nut meats.
cut in squares when baked. —Honoura Hookway.
Hermits
eggs,
sifted together,
55
Winans'
Pasteurized
MILK
Phone 452
Pure
Drop Cookies
add 3 eggs, -
(Rocks) One and one-half cups brown;
sugar, 1e^p shortening, 1 cup raisins, 1cup"walnut meats^
flour, 1 tablespoon water ,^>i
3 cups ThOhiar.'?: JMoss Rose
soda, 1 teaspoon e-'^.
teaspoon Quaker vanilla,—t-4e.aspoon
Cream sugar and shortetriog,
namon.
well
then add the water, then stir in 1 cup of flou^, put
beaten,
raisins and walnut meats in the other 2 cups ¦nf-fioiix^ then
mix all together and bake —Mrs. J. G. Reutter.
Sugar Cookies One cup white sugar, 1cup brown sugar,
1 cup lard, pinch of salt, 2 eggs (well beaten), 1 cup sour
milk, Quaker nutmeg and vanilla, Va teaspoon soda, 2 tea-
spoons Queen Flake baking powder,
enough Thoman's
thick,
Moss Rose flour to handle very soft. Roll out rather
oven.—Mrs. Rhobic Corell.
sprinkle with sugar and cocoanut and bake in a moderate
Sugar Cookies One cup butter and lard, 11/* cups sugar,
2 eggs, IV2 cups sour milk, 1/2 teaspoon nutmeg or 1tea-
soda, V2teaspoon Queen
spoon lemon extract, 2 teaspoons
Flake baking powder. Sift 3 cups Thoman's Moss Rose
flour into a pan, hollow out the center and place the above
Then beat with a fork gradually into
ingredients there.
the flour. When well mixed sift 2 cups
flour on the mix-
ing board, roll thin and cut out. Bake in moderate oven.—
Mrs. W. J. Trachsel.
56
Sugar Cookies —One egg, iy2 cups sugar, 1 cup sour
spoon Quaker nutmeg. Mix quite soft and roll thin.—Mrs.
y% cup shortening, 1 small
teaspoon soda, Vk tea-
Sugar Cookies
cream,
Floyd Link.
Marguerites White of 1egg' beaten stiff, •% cupful pul-
verized sugar, 14 cupful chopped nut meats. Mix and spread
on Long Island wafers. Put in oven and brown. This will
spread 20 wafers. —Winifred Barnes.
Molasses Cookies One cup molasses, 1 cup sugar, 1 cup
lard, 2 eggs, 1 tablespoon soda dissovled in 2 tablespoons
hot water, 1 teaspoon salt. Stir stiff with Thoman's Moss
this on ice and let stand all night. Roll
Rose flour. Put
out in morning and bake. —Mrs. Fresh our.
Sugar Cookies One cup brown sugar, 1/2 cup white sugar,
1 cup butter, 2 eggs not beaten, 9 tablespoons buttermilk, 1
tablespoon soda, 3 cups Thoman's Moss Rose flour, 1/2 tea-
spoon Quaker nutmeg, V2teaspoon salt. Drop from spoon
and bake. —Mrs. A. G. Bishop.
Orange Cookies One cup sugar, 1/2 cup butter creamed,
2 eggs well beaten, 2 cups Thoman's Moss Rose flour, 2 tea-
spoons Queen Flake baking powder, 2 tablespoons orange
juice and grated rind of one orange. Drop with teaspoon
on greased pans.
Williams.
Serve with orange custard.—Mrs. J. W.
Russian Rocks One and one-half cups brown sugar,
21/%2l/%
cups Thoman's Moss Rose flour, sifted, % cup butter, 3
soda, 1 teaspoon Quaker cinnamon, V2
eggs, V2teaspoon
teaspoon cloves, 1 cup nut meats
chopped, 1 cup raisins.
Drop on buttered tins and bake. —Mrs. Harry A. Kraum.
White Cookies One cup shortening, H/2 cups
sugar, 2
eggs beat in cup and fillcup with sweet milk, y% teaspoon
in enough
soda, 2 teaspoons Queen Flake baking powder
Thoman's Moss Rose flour to mix soft. Bake in quick oven.
Sugar Cookies —Two cups sugar
(scant), 1 cup shorten-
Sugar Cookies
ing (butter and Crisco), 1cup sour milk, 3 teaspoons Queen
soda, Quaker nutmeg to
Flake baking powder, 1 teaspoon
salt, 2 eggs. Blend shortening and
flavor, 1/2 teaspoon
eggs and flavoring and sour milk, and
sugar, add beaten
flour, in which baking
lastly add Thoman's Moss Rose
powder and soda has been sifted to make soft dough. Roll
thin, cut and sprinkle cookies with sugar and bake in quick
oven.—M. Adell McKim.
Sugar Cookies —Two cups sugar, 1 cup butter, 1/2 cup
Sugar Cookies
lard, 3 eggs, % cups sweet milk, 1 teaspoon
soda, 1 tea-
spoon Queen Flake baking powder, 4 cups of Thoman's Moss
Hose flour, flavoring.—Mrs. R. E. Miller.
57
One
Stoffer.
Cookies
Molasses
cinnamon, 2 eggs.
cup sugar, 1 cup molasses
(gingerbread), 1cup butter and lard, 5 cups Thoman's Moss
Rose flour, 1 tablespoon soda dissolved in 1 tablespoon vine-
in re-
frigerator over night and bake in the morning—Cora A.
gar, 1 teaspoon Quaker
Sugar Cookies Two cups sugar, 2 eggs, 1 cup of butter
soda, y-> teaspoon
or lard, 1cup sour milk, 2 level teaspoons
1/2 teaspoon salt,
cinnamon,
nutmeg, 1 teaspoon Quaker
Thoman's Moss Rose flour to roll soft. For fruit cookies
add 1 cup chopped raisins. —Mrs. R. S. Sherman.
Put
DOUGHNUTS
Doughnuts Beat three eggs light, add one cup of sugar
and 3 cups of Thoman's Moss Rose flour, sifted with 5 level
teaspoons Queen Flake baking powder, V2teaspoon salt, 1/2
teaspoon Quaker nutmeg. Mix to a soft dough, adding
gradually 1cup milk and 3 tablespoons melted butter. Roll
and fry indeep fat, then drain on soft paper.—Mrs. Franc
E. Gardner.
Crullers One cup sugar, 3 eggs, butter the size of a wal-
nut, 314 cups Thoman's Moss Rose flour, or enough not to
stick to rolling pin. When well mixed, roll to about 14 inch
thickness, cut in oblongs about 41/2 by 3 inches and cut four
slits lengthwise. Gather every other slit over your finger,
and drop into deep lard and fry a rich brown.—Mrs. \V. 2.
Trachsel.
Doughnuts Beat to a cream 2 eggs and 1cup granulated
sugar, add 4 tablespoons melted butter, 14 teaspoon
salt,
flavoring, 1 cup
1/2 teaspoon Quaker
sweet milk, 3 cups Thoman's Moss Rose flour mixed with
3 teaspoons Queen Flake baking powder and beat well. Use
sufficient
Barnes.
flour to roll. Fry in hot fat.—Mrs. Charles A.
Doughnuts—One cup sugar, 1 tablespoon butter, 3 eggs r
1 cup cold water, 2 teaspoons Queen Flake baking powder,
i/2 teaspoon salt, Thoman's Moss Rose flour to stiffen. Roll
y2y2 inch thick, cut and fry in deep fat.—Helena Breda.
Doughnuts—Three eggs, 1 cup Quaker XXXX sugar, 1
about
cup sweet milk, 1 cooking spoon melted butter, 3 teaspoons
Queen Flake baking powder sifted in 1 quart of Thoman's
fat.—Mrs.Isabel L. Haite.
Moss Rose flour,1/2 teaspoon Quaker nutmeg. Fry in deep
Fried Cakes —One and one-half
potatoes,
butter
size of walnut, 1cup sweet milk, iy2 cups sugar,
yolks of 2 eggs, 3 teaspoons Queen Flake baking powder,
salt, nutmeg, and last
Mary Baker.
the beaten white of the eggs.—Mrs.
cinnamon or other
cups mashed
Fried Cakes
Doughnuts
Doughnuts
58
If Your Clothing
or Furs Are
Soiled or Faded
Send Them
S
L#fe *
%?•
¡
j^L±
Lansing's Old
Reliable Cleaners
and Dyers since 1891
f All Kinds
„, of.
[IZI^1^I
Citz. 2268
• Bell 580
Doughnuts Four and one-half cups Thoman's Moss Rose
flour, 1teaspoon salt, % teaspoon soda, 5 teaspoons Queen
Flake baking powder, "2 eggs, 1% cups
sugar, 1 cup of
(riced), 3 tablespoons of melted lard, *4
mashed potatoes
cup sour milk. Sieve the flour, salt, soda and baking powder
together,
lard and beaten
eggs, then the sour milk. Last add the flour and roll, cut
in rings and fry in deep Crisco.—Margaret C. Smith.
then mix the sugar, potatoes,
Fried Cakes Two and one-half cups Thoman's Moss Rose
flour, y~i teaspoon Queen Flake baking powder, 1 teaspoon
Quaker nutmeg, 1teaspoon salt, 1 cup sugar, 1 egg, 1 cup
(level) soda, 2sL tablespoons melted
milk. Add flour enough to roll out.—Inez H. Cole.
sour milk, 1 teaspoon
lard. Mixin order given, dissolving the soda in the sour
Cheese and Walnut Sandwiches —One cup grated cheese,
good.—Mrs. KingRasor.
Deviled Ham Sandwiches —Chop fine 1pint boiled ham,
1 cup English walnut meats
chopper
using fine cutter. Mix with Quaker
and
spread between thin slices of bread. Brown bread is very
Cheese and Walnut Sandwiches
Deviled Ham Sandwiches
run through meat
6 hard boiled eggs, add 1 tablespoon Quaker mustard. Mix
all together and press
in a mold. Will keep a long time.
SANDWICHES
salad
dressing
59
(twelve)
Olive Sandwiches
Olive Sandwiches
Cottage Cheese Sandwiches
One cup cottage cheese, Yz
cup chopped cucumber, 1tablespoon chopped onion, 1table-
spoon chopped parsley, y% cup chopped pickle, 1 teaspoon
salt, *4 teaspoon Quaker celery salt, 14 teaspoon paprika, 3
tablespoon thick Quaker salad dressing. Mixall together
(twelve)—Twelve slices of white bread
to form soft paste and spread on graham bread.
cut very thin, 1/3 cup soft butter, 1/2- cup chopped stuffed
chopped, 2 tablespoons
olives, 1/4, cup black walnut meats
Quaker salad dressing. Arrange the slices of bread in pairs.
Spread one of each pair with butter, the other with mix-
ture of olives, nut meats and dressing.
the slices
Press
firmly together. Wrap in a damp cloth and store in a
bread box. When ready to use, cut in triangles.
Pimento Sandwiches —One can pimentoes, 3 hard boiled
Pimento Sandwiches
eggs, 1/4 lb. cheese, medium sized onion. Grind and mix
with Quaker salad dressing.
BEVERAGES
Fruit Punch One quart cold water, V2CUP lemon juice, 2
cups sugar, 2 cups chopped pineapple, 1 cup orange juice.
Boil water, sugar and pineapple twenty minutes. Add fruit
juices. Cool, strain and dilute with ice water.—Mrs. Leola
Fruit Cvp—Two tablespoons
Sessions.
green tea, 2 quarts boiling
Fruit Cup
juice of 3 oranges, 1 cup pineapple
water, 2 cups sugar,
juice and juice of 3 lemons.
let
stand 5 minutes,
then strain into the sugar, add lemon and
orange juices, cool, and let ripen in a cool place for 6 hours.
ice in deep glasses. —Elizabeth Lewis.
When ready to serve add pineapple juice, pour over cracked
Raspberry Fruit Punch —Two quarts red raspberries, 2
Raspberry Fruit Punch
lbs. sugar, 2 cups water, boiled 10 minutes. Put berries in
kettle over slow fire, while heating, mash with wooden pota-
to masher. Boil 10 minutes,
then mash through wire strain-
er. Put back inkettle, add syrup, boil 10 minutes. Pour in
bottles and seal.
Pour water over tea,
Place
Raspberry Shrub
red raspberries
in a stone
crock, cover with one pint of moderately strong vinegar to
each pint of berries and let stand over night. Strain off the
juice and to each pint add 2 cups sugar. Boil 10 minutes
and bottle while hot. Dilute with ice water for serving.
Washington Punch —Pour 1cup of hot tea infusions over
Washington Punch
1cup sugar, as soon as sugar is dissolved add % cup orange
juice and Vs cup lemon juice. Strain into punch bowl over
a large piece of ice and just before serving add one pint of
ginger ale, one pint apollinaris water, a few slices of orange
and maraschino cherries.
60
PICKLES AND RELISHES
Aristocrat Pickles One quart cucumbers
sliced thin, 1
large onion sliced thin, 1 green pepper cut fine, sprinkle
with salt and let stand 3 hours,
then drain, 1 cup brown
sugar, 14 teaspoon Quaker
teaspoon ground
cloves, enough vinegar to cover. Heat, but not boil, and
can—Mrs. Geo. H. Rosa.
tumeric,
Vss
Beet Relish One-half peck beets cooked until tender, 1
small cabbage, 2 cups horseradish.
through coarse
grinder and add 2 cups sugar, and 1/2 cup salt. Cover all
with good vinegar and cook a few minutes. Can hot, put
W. D. Baltz.
in small cans, as it works quickly after being opened.—Mrs.
Put
Put
Chunk Pickles
Seven pounds cucumbers
cut in circles
about % in. thick (quite good sized cucumbers).
in
brine strong enough to hold up an egg.
(Test.) Leave in
brine for 3 days, put in clear water 3 days, changing water
each day, then take 1/2 tablespoon alum in very weak vine-
gar heated and pour over pickles. Let stand over night.
Drain. Take 3 pints vinegar, 3 lbs. brown sugar, 1 ounce
Quaker celery seed, i/2 oz. whole allspice, 1/2 oz. cassia buds.
Tie spices in bags. Heat and pour over pickles 3 mornings,
heating each morning. Last morning take out spices and
can.—Mrs. Mary MacKichan.
Chunk Pickles—Soak 7 pounds of medium sized cucum-
Chunk Pickles
bers for 3 days in brine strong enough to hold up an egg.
Then soak three days in clear water, changing water. each
day. Drain and cut cucumbers
inchunks and cook in weak
tilltender when pierced with fork. Then
vinegar-water
drain and put on the following: 3 pints vinegar, 3 pounds
brown sugar, 1oz. Quaker cassia buds, 1oz. whole allspice,
boiling hot, and let stand and steam and heat
tillall are
hot. Then seal. —Mrs. Charles Barnes.
Corn Salad One dozen ears of corn—corn cut off, 1large
cabbage, 1 red pepper chopped, 3 bunches of celery, 4 large
and cook 1hour. Dilute vinegar if strong.—Mrs. Geo. W.
onions, 4 table spoons Quaker mustard, 3 tablespoons Tho-
man's Moss Rose flour, 2 quarts vinegar. Mix all together
Catsup—One-half bushel
Campbell.
Catsup
tomatoes, 3 pints cider vinegar,
salt, 2 tablespoons
2 pounds brown sugar, 2 tablespoons
Quaker whole allspice, 2 tablespoons whole peppers, 2 table-
spoons mustard seed, 4 little red peppers, 3 nutmegs, grated,
2 quarts onions, 1dozen stalks of celery. Boilonions, celery
Then strain and boil with
and peppers with tomatoes.
spices tied in a bag.—Helena Breda.
61
Chunk Pickles
Soak 7 pounds cucumbers
in salt brine
that willhold up an egg. Soak for 3 days, then drain and
soak in fresh water for 3 days, changing water each day.
Cut the stem end off the pickles and cut in chunks. Make
a weak vinegar with a piece of alum the size of a walnut,
simmer 2 hrs. Drain and put in cans and cover with the
followingafter boiling3 minutes : 3 pints vinegar, 3 pounds
brown sugar, 1oz. Quaker cinnamon bark, 1oz. celery seed,
1oz. whole allspice.—Mrs. Nellie Sherman.
Chunk Pickles—One-half peck cucumbers,
soaked 3 days
inbrine that willhold up egg, then 3 days in fresh water,
changing water each day, then cut up and scald in 1 pint
alum with grape
vinegar and 2 pints water, 1 teaspoon
leaves in bottom of pan. Then drain and boil together, 3
pounds brown sugar, 3 pints vinegar, 1 oz. Quaker celery
seed, 1 oz. cassia buds, 1 oz. whole allspice. Can.—Mrs.
Cucumber Pickles —One peck cucumbers, 3 quarts vine-
Asa J. Walter.
Cucumber Pickles
Chunk Pickles
Chili Sauce One-half
cover with water and add salt. Pour
alum, 1/2 cup salt, 6 cups brown sugar,
gar, 2 teaspoons
whole Quaker allspice, cloves and stick cinnamon. Wash
cucumbers,
this brine
off, bring to a boilingpoint and pour back on hot each morn-
ing for nine days. The tenth day scald cucumbers
up in
water to which has been added 1teaspoon alum and 1 cup
vinegar. Pack in cans and cover with hot vinegar, which has
been prepared by adding to the remainder
the sugar and
the balance of the alum.
Into each quart can put 8 whole
Quaker cloves, 8 allspice, and about 2 inches of stick cinna-
mon. This willmake about 8 quarts. —Mrs. M. S. Graham.
and
chopped, V2dozen green peppers, 2 quarts onions, 1 quart
vinegar, 2 pounds brown sugar, 11/ateaspoons Quaker cin-
namon, 1/2 teaspoon red pepper, Ifa teaspoon black pepper,
and y-i cup of salt.—Helena A. Breda.
Corn Relish—Twelve ears of corn, 1medium size cabbage,
Corn Relish
2 small or 1 large red pepper, 1 tablespoon Quaker celery
seed, y$ pound Quaker mustard, 3 scant cups of granulated
sugar, 14 teaspoon tumeric, 14 teaspoon curry powder, salt
to taste, 1 quart white wine vinegar. Boil 1/2 hour. Can
while hot.—Mrs. H. C. Teel.
Mince Meat—One quart bowl cooked
cans. When ready to use add raisins and a little butter.—
chopped, 6
quarts sour apples chopped, 1quart English currants, 2 cups
sugar, 1 cup molasses, 1 cup vinegar, 2 teaspoons
each of
Quaker cloves, cinnamon and allspice, 1 tablespoon salt, 1
tablespoon black pepper. Cook until tender
and seal in
Mince Meat
tomatoes,
bushel
peeled
beef
Katherine Bailey.
62
Fig Relish
Fig Relish—Run through food chopper 7 pounds of pears
filling.—Margarette Urquhart.
and 2 pounds of figs, add 5 pounds of sugar. Cook all to-
gether until thick enough to spread. Very good for cake
salt, 2 quarts vinegar
Green Tomato Pickles One peck green tomatoes,
*/2 CUP
(not too strong), 1 package
coarse
Quaker stick cinnamon, 3 cups brown sugar. Wash and cut
tomatoes, cover with water, add the salt and let stand over
n.ght.
In the morning drain and wash with clear water.
Cover with water to which 1 cup vinegar has been added
and scald. Do not cook. Pack in cans and cover with the
remainder of the vinegar,
the
sugar and cinnamon broken into small pieces, brought to a
boilingpoint.—Mrs.M. S. Graham.
to which has
added
been
Chili Sauce Four red peppers and 3 onions chopped fine,
salt, 4 cups brown
48 r^pe tomatoes, peeled, 4 tablespoons
spoons cloves, 1 teaspoon ginger. Boil all together. —Mrs.
sugar, 8 cups vinegar, 2 teaspoons Quaker allspice, 2 tea-
Mince Meat—Three quarts boiled cider, IV2 lbs. of meat,
John H. Chase.
Mince Meat
boiled and chopped, 1/2 lb. suet, 2 lbs. raisins, 2 lbs. currants,
3 oz. lemon peel, 3 oz. citron, 3 times as many apple*»s you
(faujamon
have chopped meat, ]/2 teaspoon each of Quaker
and nutmeg, 14 teaspoon cloves, 1/2 pint fruit juicerS cups
sugar. Cook and seal. —Helena A. Breda.
Mustard Pickles Two quarts
small onions, 2 quarts
sliced, 2 quarts small cucumbers, 2 quarts
green tomatoes
large cucumbers cut up, 2 cauliflower divided small, 1 dozen
green peppers. Make a brine of 6to 8 quarts water and 2
pints of salt, pour over,
then heat
through and let drain. Dressing —12 tablespoons of Quaker
mustard, 2 tablespoons
tumeric, 1cup Thoman's Moss Rose
flour, 2 cups sugar. Mix with enough vinegar to make a
then bottle.—Mrs. R. I.
then add enough vinegar to make 4 quarts and boil
paste,
untilitis like starch, add the pickles and heat until warmed
through, stir so as not
Phillips.
Mock Orange Marmalade —Two cups
carrots,
Mock Orange Marmalade
juice of 2 lemons,
juice and grated rind of one orange, and
1 cup of sugar. Cook slowly until thick.—Mrs. Anna L.
Mixed Pickles—Pare and slice 3 doz. cucumbers
Foster.
Mixed Pickles
and let
stand in salt water for 2 or 3 hours, 9 onions sliced, 3 pints
vinegar, 3 cups sugar, 1 teaspoon celery/iwed, */2 teaspoon
and seal.—Mrs. L. A. Ruggles.
Quaker mustard seed, % teaspoon tumerfer Put all in the
vinegar, pour over pickles, let come to a boil. Put in cans
stand 24 hours,
to burn,
chopped
let
63
Mince Meat—One quart
Mince Meat
salt, 2 teaspoons
cinnamon, 4 teaspoons
finely chopped meat, beef or
venison, 3 quarts chopped apples, 3 pints brown sugar, 1
quart boiled cider or fruit juice, 1 pint raisins, 1 pint but-
spices, 1 teaspoon ground cloves, 4
ter, or suet, Quaker
black
pepper, 1 teaspoons nutmeg, 1cup water. Cook and can.—
teaspoons
Mixed Pickles—Two gallons tiny cucumbers,
Mrs. Danna Benson.
2 quarts
button onions, 3 quarts vinegar, 11 cups sugar, 4 teaspoons
celery seed.
Quaker mustard seed,
Sprinkle cucumbers and onions with salt and let stand over
night. Drain, cook in vinegar mixture till tender. Add
paste made of 5 tablespoons Thoman's Moss Rose flour and
3 tablespoons
Fanny L. Stewart.
thickened. —
3 teaspoons Quaker
tumeric powder.
Mixed Pickles
Cook until
Cut peppers
Pimentoes
Can.—
Two dozen red peppers.
in
take out seeds, put in pan and turn hot water on;
strips,
let stand five minutes, drain, put in cold water
to harden.
Make a syrup in proportions of 2 cups of water to one quart
of vinegar and cook them in syrup 15 minutes.
Genevra S. Ablett.
PickleCabbage Slice three hard good size heads of cab-
bage, %$b 4 red peppers,
to mingle with cabbage. Pack in
2 gallon jar and pour over one gallon of boiling water, with
1 cup salt. Let stand 24 hours,
Put
lightlyin cans, don't pack itfor you want plenty of vinegar,
make a syrup of 2 quarts white wine vinegar, 2 pounds of
sugar, 1/2 cup Quaker white mustard seed.
Sprinkle the
seed in cabbage when you put it in cans.
Pour vinegar
over white hot and seal.—Mrs. Asa J. Walter. .
Pickled Peaches —Twelve pounds peaches,
Rag Pickles —Two quarts sliced cabbage, 2 quarts green
and
pared, 4 pounds sugar, 1quart vinegar, 2 teaspoons Quaker
cinnamon, 1 teaspoon
cloves, cook peaches until tender,
skim out, stew juice down to thick syrup and pour on.
then squeeze out.
Pickled Peaches
Rag Pickles
tomatoes, 1 quart cucumbers, 10 small onions sliced, 2 red
peppers cut in small pieces, 2 tablespoons
celery seed, 2
tablespoons Quaker mustard seed, 3 tablespoons
salt, 2 tea-
spoons tumeric, 1 quart vinegar, 3 cups brown sugar. Boil
l/2 hour and seal while hot. Makes 4 quarts.
Pepper Relish—Six green peppers,
6
large onions, 1 ljjrge cabbage, 1 bunch celery. Chop fine
and sprinkle over all 1/2 cup of salt. Let stand all night
then drain and sSd 3 cups of sugar, 4 cups of vinegar, 1
ounce of Quaker white mustard seed. Fill cans
to over-
flowing and seal cold. Good cold relish.
six red peppers,
Pepper Relish
scalded
64
Spiced Cherries
juice of 2 lemons, chopped rind of 1 lemon,
teaspoon
ped' raisins,
3 pints sugar, 1 teaspoon Quaker cinnamon,
Asa J. Walter.
Quince Honey
Spiced Cherries —Two quarts pitted cherries, 1cup chop-
Quaker cloves. Cook till thick and put in glasses. —Mrs.
Quince Honey—Seven large quinces, 5 pounds
with paraffin.—Genevra S. Ablett.
sugar, 1
pint boiling water. Pare and grate the quinces, add the
sugar and the water and stir until it commences
to boil,
then boil 20 minutes, pour into jelly glasses
and cover
1/4,
Winter Cabbage Salad
Summer Mince Meat— Four pounds green tomatoes, 4
Summer Mince Meat
pounds sour apples, Vipound suet, 1pdund raisins, 1pound
currants, put through food chopper, add 4 pounds brown
sugar, 2 tablespoons Quaker cinnamon, 1 tablespoon each
Chas. A. Barnes.
of cloves, nutmeg, salt, a little water. Boil 2 hours.—Mrs.
Winter Cabbage Salad—One quart green tomatoes,
seeded
and sliced fine, 2 quarts cabbage, sliced fine, 5 onions sliced
and let stand in salt water for several hours and drain, 2
Dressing —1 tablespoon
(cut with shears).
red peppers,
Quaker white mustard seed,"!
tablespoon celery seed, 1
tablespoon salt, % tablespoon
tumeric powder, 1 cup
flour, 2 cups sugar, 1 quart vinegar,
Thoman's Moss Rose
cook and let cool, then pour o^er vegetables and can.
Sliced Cucumber Pickles —One and i/L dozen large cucum-
bers, 1 dozen onions, slice thin. Let stand over night in
brine. Wash and pack in cans. Boil and pour over them
1quart vinegar, l/2 CUP shredded red peppers, ya cup brown
sugar, 1 tablespoon curry powder, 1 tablespoon tumeric,
Red Peppers for Salad —Shred red peppers with scissors.
1 tablespoon mustard seed.
Red Peppers for Salad
Sliced Cucumber Pickles
Pour over them boiling water and let stand 15 minutes,
drain and cover with ice water for 15 minutes.
Pack in
fruit jars and cover with a syrup made of 2 cups of hot
vinegar in which 2 cups of sugar has been dissolved.
Water Melon Preserve —Prepare water melon by remov-
Water Melon Preserve
ing all pink and green rind, cut in strips about 1 inch wide,
and 4 inches long. Soak in salt water for 3 days, then in
clear water 1day and night. Then boil in clear water until
Then take fruit and sugar, pound for pound, in
tender.
kettle and cover with water and boil for three hours or
until syrup is thick and fruit is clear. When ready to put
in cans put a few slices of preserved pineapple in each can.
This flavors the water melon. One can preserve their own
pineapple by taking the canned pineapple and adding sugar
and cook it until thick.—Sue E. Raudabaugh.
65
Paradise Jelly
Paradise Jelly—Three quinces sliced and cook until tender
of sugar and boil up and test.—Mrs. Wallace.
Sliced Cucumber Pickles—Slice, but do not pare, small
in water, 4 tart apples, 1 quart cranberries. Mix and cook
until tender, strain and boil 5 minutes, add an equal amount
Sliced Cucumber Pickles
to fill a gallon jar, fillin a layer of
sufficient
cucumbers
add i/2 tea cup salt, continue till jar is filled.
cucumbers,
Let stand 3 hours. Purchase 1ounce Quaker black mus-
tard seed, 1 ounce white mustard seed, 1 ounce celery seed,
V2pint of olive oil, 2 onions chopped fine, drain cucumbers
carefully from the salt, again place in jar in layers, putting
a sprinkling of the seeds, onions and about 2 spoonsful of
oilbetween each layer, continue until jar is filled,pour over
the remainder of oiland fillthe jar with good cold vinegar.
The cucumbers
Evans.
remain deliciously fresh and crisp.—Mrs.
CANDY
Cocoanut Candy
Tomato Relish One peck ripe tomatoes, 6 onions, 3 green
peppers, 2 cups celery, chopped fine, 1/2 cup salt, 2*pounds
brown sugar, 1 ounce Quaker cinnamon, 2 ounces of white
mustard seed, 2 ounces of black mustard seed, 3 pints cider
vinegar. Drain half the juice from the tomatoes.
Cook
until onions are soft, about 30 minutes. —Isabel Haite.
Cocoanut Candy—Three cups sugar, 1 cup milk, 2 table-
spoons butter, 14 teaspoon Quaker vanilla and lemon, 1/2
cup shredded
cocoanut. Cook the sugar, milk and butter
together, stirring frequently until a soft ball is formed
when a little is tested in cold water. Remove
from the
fire and set in a cool place for 30 minutes. Add the extracts
and stir vigorously until very thick and creamy. Knead
with the hands
for a few minutes and shape into small
balls, roll in the cocoanut. —Committee.
Divinity—Four cups
Divinity
sugar, i/2 cup water, % cup corn
syrup, 1 cup nut meats, whites of two eggs. Beat whites
of eggs in large pan. Boil sugar, water and syrup together
is cooked but not brittle and pour 1/2 of it into
till sugar
eggs, beating all the while, season with Quaker vanilla.
Put the balance on and cook until real brittle when dropped
into cold water,
then pour into the first and stir, add nut
Nora A. Barnes.
Taffy Candy
14 cup boiling water, 14 pound butter. When the ingredi-
ents come to a boil add 1-6 cake of parro wax. Boil until
brittle when dropped in cold water. When done add 1/2
sheet of gelatine that has been soaked in cold water. Add
meats and stir tillreal stiff, pour on a buttered platter.—
Taffy Candy—Three cups sugar, li/^ cups Karo syrup,
Quaker vanilla when pulling.—Mrs. Chas. Torrey.
66
We try
to satisfy
your wants
•
Davis Laundry
330-32 North Washington Aye.
Lansing, Mich.
Fudge
Fudge
1 tablespoon Thoman's Moss Rose flour stirred in the sugar,
1cup cream, sweet or sour, small piece of butter, boil until
it forms a soft ball when dropped into cold water, cool and
add 1 teaspoon of Quaker vanilla, beat until thick, add 1
Wing.
Fudge—Two cups brown sugar, 2 cups granulated sugar,
cup of nut meats and pour into buttered pan.—Susie 0.
Peanut Cluster—Melt down any quantity of sweet choco-
Peanut Cluster
late in a double boiler, have roasted peanuts
ready, dip
them in the chocolate
take out, lay on waxed
paper to cool. Any kind of nuts may be used. —R. Sherman.
Fudge—Two cups sugar, 2 tablespoons of cocoa, 1 tea-
spoon of butter, % cup milk, boil until it forms a soft ball
when dropped in water. Add Quaker vanilla when taken
from the stove, beat until it begins to grain and pour quick-
Fruit Circles—One pound dates, 1pound raisins, 1 pound
ly into buttered tins.—Lulu J. Abbey.
in clusters,
Fruit Circles
figs, 14 cup nut meats, % cup granulated sugar, 18 halves
of nuts. Carefully wash the fruits and put
through the
food chopper. When a well blended paste is formed, shape
into small balls 1 inch in diameter. Roll in the sugar and
press a nut on the top. Wrap in waxed paper and pack in
box or jar.—Committee.
67
Nut Candy
Maple Pralines
Maple Pralines —Two cups Quaker XXXX sugar, 1cup
maple syrup, l/2 cup cream, 1 teaspoon Quaker vanilla, 1
syrup and cream and
cup pecan meats. Mix the sugar,
cook until a soft ball forms when tested in cold water. Stir
frequently while cooking. Remove from fire, beat until
creamy, add the vanilla and pecans. Drop from the end
of a spoon upon a waxed paper. The pralines should be
2 inches in diameter and about
mittee.
l/g of an inch thick.—Com-
Nut Candy—Two pounds of brown sugar, 1cup cream,
1pound of almonds or walnut meats. Break the nuts, put
cream and sugar in a large pan and cook, stirring constant-
ly until quite thick or to 235°. Take from fire and stir in
the meats, stir until it just begins to harden. Dip with
teaspoon and drop on waxed paper.—Mr. R. Sherman.
Fudge Candy—Two cups sugar, 1 cup milk, butter size
Fudge Candy
corn syrup,
of walnut, 4 teaspoons
boil until ball can be formed in water or about 15 minutes,
stir all the time while cooking, let cool until you can hold
your hand on bottom of pan, then add nut meats
and 1
teaspoon vanilla and beat. —Mrs. Asa Walter.
Peanut Brittle—Two cups sugar, 1cup Karo corn syrup,
Peanut Brittle
1/2 cup water, 2 cups peanuts, 1 teaspoon salt, l/2 teaspoon
soda, butter
size of an egg. Cook until like glass when
dropped in water, turn off heat and add butter, stir, then
on marble slab and keep turning until they are cold.—
add soda and let come to a boil. Then drop as pan cakes
cocoa, 2 tablespoons
Robert McKim.
MISCELLANEOUS
Ham Pickle —Rub the hams lightly with salt as soon as
Ham Pickle
cut up and lay out on slanting board to drain. Repeat
the
process after a day or two and after 2 or 3 more days put in
the followingpickle, boiled, skimmed and poured over hot.
6 gallons of water, 6 pounds of salt, 3 ounces
saltpetre,
4 pounds coarse brown sugar, 1pint molasses.
Six weeks
then take out, wash and smoke, if
in this will cure them,
you like smoked ham.
Beef Pickle—Two gallons water, 2 pounds salt, 1 ounce
saltpetre, 1 pound sugar, 2 large spoonfuls baking soda,
boil, skim and pour over hot. In two weeks
skim
and let it get cold, wash the meat and pour it over. Good
any way you fixit.
Beef Pickle
reheat,
68
To Clean Carpets—One pound 20 Mule Team Borax, 6
To Clean Carpets
bars Ivory soap, 2 teaspoons
fullers earth. Dissolve in 2
gallons rain water brought to boilingpoint, but do not boil.
Put all into 7 gallons water and when cold add 2 ounces
chloroform.
let stand 24 hours before
useing. —W. E. Marling.
Stir thoroughly,
HOUSEKEEPERS' HELPFUL STANDARD
cupful.
With wisdom fraught, not such as books, but such as
patience taught.
4 saltspoonf uls of liquid' equal 1 teaspoonful.
4 teaspoonfuls of liquid equal 1 tablespoonful.
3 teaspoonfuls of dry material equal 1 tablespoonful.
4 tablespoonfuls of liquid equal 1 wineglass, 1 gill or 14
16 tablespoonfuls of liquid equal 1 cupful.
8 heaping tablespoonfuls of dry material equal 1 cupful.
2 gills equal 1cupful or 1/2 pint.
4 cupfuls of liquid equal 1 quart.
4 cupfuls of flour equal 1 quart.
2 cupfuls of solid butter equal 1 pound.
2 cupfuls of granulated sugar equal 1 pound.
1 pint of milk or water equals 1 pound.
1 pint of chopped meat solidlypacked equals 1pound.
1 teaspoonful Wyandotte soda to one pint of sour milk.
1 teaspoonful of Wyandotte soda to 1 cupful of molasses.
1 teaspoonful of salt to 1 quart of soup stock.
1 teaspoonful of salt to 2 quarts of flour.
Butter the size of an egg, *4 of a cupful.
A "speck" of cayenne pepper is what can be taken upon
the point of a penknife.
A pinch of salt, or spice, is about a saltspoonful.
This seasoning is for moderate tastes.
WEIGHTS AND MEASURES
flour weighs....
1quart
1quart Indian meal weighs
1quart soft butter weighs
1 quart lump sugar weighs
1 quart powdered sugar weighs
1 quart best brown sugar weighs
10 eggs average
2 cups sifted flour weighs _
1pint sifted flour weighs
2 tablespoonfuls of liquid weighs
lgillweighs
1pint weighs
69
1 lb.
1 lb. 2 oz.
1 lb. 1 oz.
1 lb.
1 lb. 1oz.
1 lb. 2 oz.
1 lb.
1 lb.
1 lb.
1 oz.
4 oz.
16 oz.
,
HELPFUL SUGGESTIONS
"Take care and ponder what you find below,
For there are rules all housekeepers
should know."
Bread should not be covered when taken from the oven,
but should be turned from the tins, raised on one side and
allowed to cool.
Dry left-over slices of bread and use in casserole
The best
When butter is too hard to cream easily, heat
ingredients are always the cheapest
dishes.
in cooking.
the bowl
slightly instead of warming the butter.
set a small pan of water in the
the eggs the quicker they willfroth. A pinch
When baking custards,
oven at the same time.
The colder
of salt helps.
To relieve a burn dip the burned part in vinegar.
Salt and vinegar willremove stains from discolored cups.
A grain of salt will often make cream whip.
A damp cloth dipped in salt willremove egg stains from
Dampen clothes
Keep flowers fresh by adding a pinch of salt or soda
to be ironed with warm water.
silver.
to the water.
Use lard for greasing cooking pans.
Use pastry flour for cakes and bread flour for bread.
Lemons will keep for weeks if kept covered with water.
To take iron rust out of linen, rub with lemon juice, lay
in sun for several hours, then wash.
To take out berry stains pour boiling water through the
stained spots.
This Book is Ended
Its merits none can excel,
A glance of the eye its virtues will tell,
Ifmore you'd know, as we said before,
Just ask the Benevolent Committee as of yore.
70
Brougham