2012-06-13 23:24:00 UTC

4fd919a92b263
70.51.253.186
Canada

Maying

Bread

AND

Baling

Bread

Selections

Embracing

General

Candy

and

'Pastry,

Preserving,

Cooking, Canning,
Jelly Making

in

Making

JHCinnfe E. {Brothers

MINNEAPOLIS
1915

Pickling,

"
,"'

Copyrighted
1915

By

the

Author

JAN 18 1916

"CI.A420394

4
ace
Prefi

"fP*HE

RECIPES

contained in this booklet, are nut infor

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

provisioned
as,

the

with

cue

limited.

whose
The

original, but

some

the meals.

the

larder is not always

whose
great variety of fancy groceries, as well
training- for this duty is unfortunately

author

one

contributes

few

recipes that

in the main,

are

proved
im-

old recipes written

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

makes

the

home

"

the Faithful

anew,

Household

Cook.

".$_

*""

"" "^
"4?

""

-^

a^,

^ %r

^/"

"*"

*^*A*

Tribute

The

is- always

li'orld

All

the

The
The

the

The

hear

The
The

lot

The
I lh

lawyer

The

blessed

Perhaps

you

The

think

So.

long

She

zee

raise

her

By

Though
lud
.

But
I

shall

About
The

the

am

surely
queen

zeorthy

thousands.
day.

in

quiet
an

of

c,ook.

of

it

unnoticed,

when

honor

every

does

she

if

partook;
in

lives

duties

live?

you

household

the

saves

kindness

expire,

hat

my

zvorth

give;

would

ne'er

blessed

isn't

would

soon

about

cook.

ceaseless

would

The

her

food

Of

zeord

she

that

how

all

household

without

Tray,

and

book;

famous

praise

But,

lore,

hear

The

war,

iuz'cnter,

and

never

zee

for

sculptor,

his

author's

But

the

and

cook.

to

goes

and

poet

"

lauding

of

zvho

artist

once

household

man

look;

is, at

she

blessed

We

heroine

greatest
east

never

I'll tell you

and

sublime;

earth's

They

time-

the

of

musicians,

and

ministers

But

praising

folk

great

poets

Heroine

the Worlds

to

simple

way.

author.

write

womankind

of
household

Farm

"

cook.

M.

ALICE

(In

book

JONES.
and

Home).

':

at

CWMMF.

LOUR

aiN
AND

y 41

S.CKER

#
mwmmm.

SECTIONAL

VIEW

OP

Courtesy

Washburn

SIMPLIFIED

FLOUR

Crosby
MILL

Co.

BREAD

MAKING

AND

for weighing
Receiving
separator,

wheat

Scales,

(1)
(2)

from

bins, for

mill

(A) Mill

BAKING

it is received.

as

separating

kinds

other

of .seeds

wheat.

Storage

(3)

for

BREAD

reserve

supply

in advance

of wheat

of

requirements.

for further

separator,

foreign

separating

from

seeds

wheat.

for

(5)

Scourer,

(6)

Cockle

(7)

Wheat

washer,

(8)
(9)

Wheat

dryer,

dust
removing
cylinder, for removing

break

1st

(10)

2nd

(11)

wheat

bran,

from

to

for

rolls,

bran

enabling

and

interior.

further

bolting

through

sifting middlings
from
bran.

separate

wheal.

washing.

after

rupturing

separated

the

cleansing

loosening

the

middlings

bran.

(12;

2nd

(13)

3rd bread

break

for separating

scalper

rolls, for further

break

3rd

drying

seeds.

scalpel', for

break

from

14)

be

break

cloth

for

kernels.

wheat

all round

thoroughly

rolls, for

to

germ

1st

for

from

lor

scalper,

more

from

bran.

From

bran.

middlings

from

middlings

loosening

middlings

final separation

of

bran.

(3'5)

Bran

(16)

Bran

(17)

Grading

duster,

for

Inn,

(1

Dust

(19)

separating

silzes of

collector

low
bran

packing

reel, for

various
Si

dusting

for

and

bolting

by

middlings

bran.

sifting

through

cloth.

purifier, for

cleaning

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

purifying

and

very

middlings

tine

flour.
for sifting

fiour from

(20)

Flour

(21)

2nd

(22)

middlings.
Flour
bolter, for separating

(23)

Flour

(24

Elevator,

from
grade Hour
for shipment.

bolter,

reduction

rolls,

grading.
of second
bin and packer,

for

for

further

Hour

grinding
from

to

middlings.
of

purified

purified middlings

flour for shipment.

packing

for raising products

purified

the

various

machines.

'W

I" H

I"

"

5?

BREAD

MAKING

AND

BREAD

11

BAKING

Bread
Bread

the staff of life, by

as

place

article of food,

an

consent,

common

in all homes,

by

Genesis

In

Sarah,

into

18:6

and

fine meal, knead

History
tells
art of bread

for reducing

stones

Loaves

age.

Perhaps

bread

4500

bread

say

away

until

dough.
way

and

"11

it

it is commonly
by
is made

as

dough
three

an

as

or

the

four

ounces

next

baking

will leaven

the

be

added

that

had

ovens,

found.

in great
and

one.

as

the

was

day.
whole

make

grinding

perfect

found.

the

of grain
Chinese

grinding
The

China.

from

what

is

leavening

taking

to

variety.

we

small

lump."

has
a

read

of

is

portion

or

used.
of dough

it
and putting
fresh
it with
mixing
in this
Bread
made

baking

then

and
were

concerned
Fermented

in early times.
called, is the leavening

from

many

earliest bread makers

in the StoneSwitzerland

Judging

old

the

The

were

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

who

built

stones

far

as

to-day

same

dough,

is

Romans

made

ago.

years

question

Leavened

Sour

hot

on

knew

inhabited

that

of

who

Avere

earliest record
of
from
from
it, comes

makers
it the bread

sour

grain

are

measures

Egyptians,
and

the

bread

the

cakes

well

baked

made

made

Greeks

teni.

hearth."

the

upon

mention
Passover.

into the

three

quickly

cakes

ruins

Lakedwellers

the

were

and

ready

ancient

of the

bread

Chaldean

the

the

of

used
hastened

"Abraham

read:
"Make
said,
it, and bake
ns

in the

Jews

of the

we

making,

bakeries, and
in

bread

of the

all peoples

of the uncivilized world.

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

bread, also unleavened

first

occupies

been

good

considered
wholesome

an

art,

loaf

of

BREAD

12

bread

MAKING

is the

greatest
of household
plum]), loaves of bread,

browned,

is always

and

Some

admired.

be

to

that

claim
the

BREAD

AND

of yeast

chemistry

in

successful

BAKING
baking

arts.

always

attention
domestic
ar1

challenges
on

authorities
bread
making,

one

flour, in fact, bread

and

nicely

of

know

must

in all

making

its scientific principles.

This

does

booklet

but

the

on

most

It is

now

the

on

chemistry

of

bread

making,

practical, successful home

methods,
bakes
that
one
necessary,
who
stands
under-

simple,

it is desirable, though

something

treat

not

not

flour

about

three

nearly

as

as

well

hundred

yeast.

years

was

yeast

since

first

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

and

used,

our

while

flour.

All

wheat,

is standard

By

brands

grown

""l this

wheat

of

patent

and

the

process
best

rich in gluten

and

is the

most

creamy

not

white

or

poor

flour.

parts

lor

Winter

wheat

is

in the

sown

States

in

grey
a

from

flour, made
bread
making.

bread
color,

soft wheat,
western,

wheat

indicates

is grown

southern
is called

It i"

It is of

Hour.

which

It is

Flour

Flour."

and

spring

spring.

Canada.

and

Wheat

perfect

U. S. principally
the
from
Flour made
winter

of the

states.

good

called "Hard

is generally

color,

made

is meant,
wheat
wheat
in the Northwestern

spring

chiefly

ancestors

and
"Soft

a
a

in all
eastern

Wheal

it conin breads, pastry,

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

Flour*'

parts

brands
Best.

and

of

America
are

and

Occident,

many

Gold

foreign
Medal,

The

countries.

Ceresota,

and

leading

Pillsibury's

MAKING

BREAD

AND

BAKING

BREAD

13

Bread-Making
Dry

Yeast.

[nto

one

and

Have

water,

warm

half cakes

and

hike

of

eup

teaspoon

put

Let soak

oi' yeast.

of sugar

least

at

hour.

one

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

two

prepared'

them

beat

cover

well,

let stand

and

until morning.

Sponge.
To

three

warm

of

pints

water,

add

flour

enough

to

make

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

one

two

to

will be

conditions

ordinary
hours.

under

in

light

one

and

Kneading.
A

bread

begin

hand,
Hour,

and

mixer
mixing

heaping

with

one

stir, add

is

tablespoon

steadily.

Remove

of

condition

dough

inclined to

cover,

be

then

stick
no

by

salt. Stir

stiff to
or

to

be

the

table

add

the

pan.
or

sifter of
flour
Lard, more

spoon.

in

the

gradually
to
Remove
bread

pan

knead

from

bottom
sides ami
in right
When

more.

kneading

Cover
a

one

flour

spongy,

better,

*""

gradually,

or

When

hands.

is done

flour

of dough

elastic, and

cloth,

and

in

minutes

flour left in the

with

cup

use

Sift

all particles

will

half

finish kneading

hand.

for twenty

Knead

of pan.

should

done

now

one

of sugar,

cup

too
becomes
;nitil dough
board,
floured kneading

which

used, but if tin' kneading

heavy
a
sift in
spoon,

be

may

and

will
is done

not

lie

there

first with bread

pan
for the purpose.
cloth

RHEA

14

Set

rise in

to

he

Putting

Grease

baking
as

ware,

two

when

double

place,
to

three

hot

out

of
hours.

loaves

IN G

or

draughts.

cold

Temperature

the

use

bakers.

better

are

and about
baked
in a pan.

are

Brush

temperature,

even

well,

of dough,

in pan.

Under

pans

they

pounds1

place

rise in

warm

B AK

room

of

loaves.

the

about

and

BE K AD

72 to 80 degrees.

into

enamel

be light in two

It should

should

J ) MAKINGAND

top
cover

For
one

and
Mould

lard

with

with

iron

sheet

or

single loaf, take

one

half pounds.

into shape

each
butter

and

to

set

light cloth.

favorable

its size, in three

iron

or

conditions the bread will be up and

fourths of an hour, sometimes
less.

double

Baking.
Put

bread

the

browned

in

top, which

over

hot

moderately

will take

Brush

lightly

while

hot

until

with

or

white

pans,

paper

place

on

dry.

slow

and

to be

the

over

cloth

to

butter.

If bread
very

nicely

then reduce
minutes,
during the latter
scorching

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

bake

fifteen

heat

the

oven,

raises too long it will be porous

and
in rising it will be dry, or tough, soggy,

If it is
inclined

sour.

Olive

oil

shortening,
little less.

can

be

it is much

used

in

better ;

bread
use

in place
of lard or
it h\ the same
quantity

other
or

MAKING

BREAD

AND

BREAD

15

BAKING

BREAD.

Compressed

Yeast.

Dissolve
warm

water;

Miid add
in
turn

boiling

batter,
to

place

mash

in half

yeast

4 medium

or

boiled

potatoes

bread

pan

this into

flour, put

water

sized

luke

of

cup

and

When

beat

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

in yeast

turn

warm,

compressed

tablespoon

quart

medium

warm

or

rice

one

of

cakes

heaping-

luke

to

beat

rise.

Dough.
When

light add
briskly, one

stirring

stiff to stir with

spongy

Let

bread
in

nut

the

is made

hand,

proportion

half

sugar,

lard,

cup
When

Hour.

more

too

is

until dough

kneading

finish in the

rise and

way.

usual

BREAD.

the

much

cup

salt and

finish by

spoon,

NUT

Nut

half

tablespoon

elastic.

and

Hour,

seme

same

as

of

ingredients,

warm

water

other

and

bread,
the

differing

only

of

addition

meats.

Yeast.
in

Place
1

teaspoon

of

of luke

cool add

yeast,

of flour and
mix

IV. cakes dry yeast and

1 cup
To
potatoes,
of mashed

1 hour.

soak

sugar,

1 tablespoon

add

when

cup

well

and

1 cup

of boiling water,

let set

over

stir and

in

night

warm

place.

Sponge.
Add
a

make
add
mil

to

the

sponge
to

meats

V/n
and

1 quart

yeast

batter,
"-ups

knead

cover

sugar
as

Va
other

of luke

warm

and

set away

cup

lard

bread,

or

to

rise.

butter,

adding

flour

flour to

and

water

When

1 to
as

light

iy2

needed.

cups

16

AND

MAKING

BREAD

GRAHAM

On

by

conveniently
yeast

cake' and
of bread

quart

loaves

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

sponge,

teaspoon

and

quick

oven,

in

or

Hour

may

up brown

be

^ teaspoon

light again

baice

(15 minutes.
graham.

of

BREAD.

corn

meal

1 cup graham

or

rye

milk

1 teaspoon

baking-powder

soda
cla

1 teaspoon

salt

Steam

BROWN

^ to

STEAMED.

1 cup

2 cups

molasses

i/2teaspoon

4 hours

BREAD

V, cup sugar

soda

cup

seedless raisin,
corn

"I teaspoon

milk
3 tablespoons

flour and

hot

baking-powder
salt

shortening

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

ingredients

Mix

hot

meal

flour

2 teaspoons

aboul

cup

1 CllP ft"Ur

CT_ips sour

2 cups

/2

raise.

when

instead

used

1 cup

cup molasses

1cup

10

BROWN

sugar

to

set

and

pans,

in greased
heat
reducing

sugar,

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

p-cr"

of brown

cup

light put

BOSTON

1/2

\', to

When

Wholewheat

;..,

BREAD.

flour, sift in as
beat briskly
spoon;

graham
'heavy

with

"m

few

1 heaping

shortening,
and

day

baking

BAKING

BREAD

4 hours.

in

BRLAD

KIN

MA

(i

BROWN

brown

cup

eup molasses

1 eup

sour

sugar

Work

sour

and

graham

and

turn

cups

Hour

graham

2 teaspoons

milk

17

BAKED.

1 teaspoon

shortening

salt
soda

1 effo-

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

sugar,

and

BAKING

2 tablespoons

flour

1 cup

BREAD

BREAD,

raisins

2 cups

egg,

AND

shortening

in greased

let rise

and

pans

one

hour

before

baking.

BREAD.

RYE

Yeast.
1 cake

dry

1 teaspoon

Y-2cup

yeast

sugar

warm

water

Soak

half

hour

Japong-e.
:; cups

water

warm

Rye

Hour

Cup

dissolved

to

batter

make
yeast

Stir well and

let rise.

Dough.
2

nips

warm

cups

Hour

'"
"

water

1 tablespoon

salt

lard

| eup
..

Rye

Hour

to

make

soft dough,

Let

thoroughly

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

dough
rise.

knead

rise and

bake

in slow

oven.

with
of egg

and
hands.
and

dle
han-

Let
water.

18

MAKING

BREAD

AND

PARKER

BREAD

HOUSE

BAKING

ROLLS.

Eponge.
Dissolve
Add

one

teaspoon

sugar

of milk, when
biatter,

dry

cake

let stand

and

eool add cup

and let rise.

cover

in

yeast

V2

half

yeast

Luke

cup

water.

Scald 3

hour.

an

flour to

and

warm

make

pint

medium

Dough.
To

the

the

sponge
an

of

size

becomes

down

egg

too

3 tablespoons

or
or

melted

flour enough

gradually
dough

stir in 2

to

stiff to

soft dough,

stir with

piece

1 teaspoon

softened.

make

sugar,

spoon.

buttei

salt

kneading
Let

and
when

rise, knead

let rise again.

and

Rolls.
Flatten

out

the

dough

to

'

about

inch

in thickness.

Cut

butter and creas"

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

round

oval, brush

tops

2 cups

flour

V2 CLlP

shortening

BISCUITS.

POWDER

BAKING

baking-powder

teaspoons

$4 cup

milk

or

water.

Salt.
Mix

milk
knead.
hoard.

Bake

dry

or

ingredients

water.

Use

and
a

fork,

work
spoon

in

the
or

shortening,

the

hands

but

then

tie

do

not

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

As

15 to 20

minutes.

AND

MAKING

BREAD

BREAD

19

BAKING

MUFFINS.
2 cups

2 rounding

teaspoons

baking-powder

2 eggs

2 rounding

teaspoons

shortening

1 eup

1 rounding

teaspoon

flour

milk

Beat

well,

add

milk,

then

ingredients,

now

turn

in

the

eggs

dry

sifted

be

hot, stir until well

that are
pans
muffin

should

which
gem

irons

hot.

Fill pans

or

half full.

Bake

15

GRAHAM
1
L.

flour

1%
xh

CUP

milk

cup

sugar

Sail

graham

as

with

1 teaspoon

teaspoons

teaspoons

rounding

MILK

soda

Shortening
in

soda

he

used.

corn

little water.

Add

to

JOHNNY

1 eup

meal

1 cup

boiled

1 scant

pumpkin

boiling

and
flour

scant

water

the

boiling

pumpkin.

Then

water

the

or

over
sour

sour

make

milk,

buttermilk

or

hatter.

medium

milk

teaspoon

soda

teaspoon

salt

4 teaspoons

1
Pour

sour

1/2teaspoon

sugar

cup

shortening

CAKE.

nip

to

Stir in flour enough

flour

"'"

baking-powder

Salt

1 cup

;ii

hot.

Serve

GEMS.

Flour,

MINNEAPOLIS
2 enps

smoking

and

minutes.

milk

Dissolve
may

20

shortening,
into
at once

muffins.
SOUR

sour

greased

well

2 heaping

cup

1 pint

melted
Turn

and

mixed

GEMS.

1V"

Proceed

the

the

2 eggs

Hour

eup

stir in

mixed.

to

sugar

cinnamon

baking-powder

2 eggs.

the

milk

corn

with

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

meal,

stir, add

sugar

soda

dissolved

in it,

beaten

eggs

tin, bake.

and

seasoning.

20

BRHAD

AND

MAKING

BAKING

BRKAD

PointersforPastry
fancy

For

cakes

use

pastry,

and

had, the cake will be lighter, and

housekeepers,
however,
Good
flour, for bread,
failure.

cake,

the

piecrust
a

use

genera]

and

flour, if it

pastry

good

baking

be

ran

flakey.

more

of

grade

with

purposes,

bread
never

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

and

Two

be

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

adds

fresh

I'se
a

success.

butter, fresh eggs,

sweet

good

baking-powder,

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

good
The

with

and

or

any

cake

made

"

('ream

hotter,

the

sugar,

beating

beaten,

should

several

briskly

well

beaten,

then

the

fold

until

in

fruit, if any

the yolks
spongy.

the

lightly

sifted

yolks

well and add

baking-powder

well
of eggs
the flavoring
and
and

alternately,

beaten

whites

of

salt)
when

egos,

and

of eggs
Add

several

BUTTER.

WITHOUT

CAKES

very
the

light.

Add

flavoring and

beaten
of eggs
whites
has been
the Hour, which

salt, and

The

the

add

is used.

used.
The
with

light, gradually

with
liquid
and

Hour

Add

FOR
Beat

beat

be added,
Hour
(mixed

times.

beaten

until creamy.

now

Sift

extracts.

when

and

times.

to

mixed

froth
with

sugar
what

folded

slowly,

liquid may

ing
beatbe

in alternately

baking-powder

arid

MAKING

BREAD

iND

BREAD

BAKJNG

21

Balingand Helps
Have

Have

Have

moderate

pans

for

and

dusted

pans

for

hot

baking

for

oven

moderate

for baking

oven

cookies

and

baking

loaf,

for

oven

sponge

and

angel

layer

cakes.

pound,

cakes.

fruit

and

cakes.
The

greased
The

lie lined

should

batter

The

baking

medium

with

flour.

baking

large

two

with

should

be

baking

loaf,

three

or

loaf

sized

spread

pound,

thicknesses

of

cakes

paper.

greased

turned

when

evenly

fruit

and

be

should

cakes

into

ing
bak-

tin.

To

test

in

splint, if il

To

Test

A
to

;i

comes

the

Sift
powder
All

oven

flour
and

pierce

the

(dean

the

and

center

cake

with
is done.

broom

Oven.

heated

oven

will scorch

piece of white

paper

in five minutes.

light brown
hot

dry

out

moderately

cake,

will scorch
once

before

salt, and

measurements

it to

dark

brown

it is measured,

sift 2
are

or

3 times

level unless

in five minutes.
then

add

baking-

more.

otherwise

mentioned.

22

BREAD

MAKING

AND

BREAD

BAKING

Standard Measuring Cup

1

eup

flour

cup

sugar

yA

equals

butter

solid

cuip

liquid

equals

cup

liquid

equals

cup

liquid

equals

cup

liquid

equals

1 cup

liquid

equals

saltspoons
"

i/"" pound

equals

*1 cup

y,
y2

equals
...

gills

-1 wineglasses
16 tablespoons
1
1

equals

teaspoon

tablespoon

equals

2 tablespoons

equals

2- tablespoons

equals

2 tablespoons

pound

3 tablespoons

iy2"

pound

yL" pint

equals

teaspoons

pound

il

equals

Level

measurements.

oz.

oz.
oz.
oz.

flour
liquid
butter
sugar

BBEAD

MAKING

BREAD

AND

COFFEE

1 quart
-

bread

CAKE.

flour

sponge,

\/2cup raisins
2

cup sugar

V2 cup

butter

Add

23

BAKING

eggs

Nutmeg

and

salt

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

some

top
:

butter
with melted
h't rise and bake.

and

COFFEE

One

dry

quarl

yeast,

After

of

rising, add

cup

beaten
few

sugar

eggs,

raisins

sprinkle
rise and

and
a

cup

teaspoon

if liked.

sugar,
with
bake.

or

make

eooled milk, or
knead ; let rise, when

butter
salt,

Flatten

cinnamon

sugar

sponge

and

flour and
i/o

with

and

namon
cin-

1 cake

of

CAKE.

sponge,

sealded

pint

'"

bread

sprinkle

creamed
few

out

and

few

water.

pint

in

light work

together,

gratings
in shallow
a

of

and

or

a
of nutmeg
and
baking
tins and

bits of butter.

Let

24

AND

MAKING

BREAD

DEUTCHER

BREAD

KAFFEE

BAKI\";

KUOHEN.

Yeast.

dry

1 cake

yeast,

teaspoon

'

sugar,

hike

cup

L.

warm

water.

half hour.

Soak

Sponge.
To

V/2

pints scalded

flour to make

medium

dissolved

milk, cooled, add

battel". Let rise.

yeast

and

Dough.

Stir in

currants

sugar,

cups
or

Have

with

beat

to

moderate

and
oven.

teaspoon

about

cup

Hour

butter
to

cups

with
stiff batter.

creamed

make

salt, and

combined

'4

teaspoon

sins,
rai-

\L/i
3

nutmeg.

minutes.

tins about

sugar

well, adding

eggs,

15

with

nutmeats;

and

beaten

Beat. 10

flour, mixed

some

2 inches

cinnamon.

deep
Let

and

till half full, sprinkle

rise, and

bake

z/^to

1 hour

top
in

MAKING

BRKAD

AND

25

BAKING

BREAD

Cufa
CAKE.

FRUIT

lb. sugar
1 lb. butter

134

1 teaspoon

cinnamon

raisins

1 teaspoon

cloves

l/2cup

lb. chopped

dales

8 to

Cream

ggs

the sugar

the Hour

and

fruit, molasses
or

the

molasses
10

eggs

juice of 3 oranges.

Salt
:

baking-powdi

teaspoons

raisins

1 lb. currants
1

Aval nuts

1/2 lb.
citron

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

black

cup

and

through

run

and

deep

spices.

Add

The

chopper;

whites

of eggs,

aluminum

pan

grate

with

the

well

beaten

the

add
bake

be sliced very

may

citron

juice.

orange

been

has

of

thin

Fold

in long,

4 hours

3 to

that

yolks

Stir in the

baking-powder.

the

with

sifted

food

beaten

well

butter.

and

in
row
nar-

buttered

and

floured.
Bake

reduce

on

oven

heat,

moderate

one

hour

heat.

DARK

CAKE.

FRUIT

1 lb. sugar

1 cup

1 lb. Hour

1 ciip black

1 lb. butter

1 teaspoon

1 11). currants

New

2 teaspoons

"

V2 lb.
citron

teaspoons

2 Ihs. raisins
10

after

.2

ground

1 teaspoon

eggs

Juice

or

lemons.

Orleans

molasses
meats

walnut
ground

cloves

cinnamon

baking-powder
nutmegs

soda

26

BREAD

LIGHT

21/- cups
! cup

butter

1 lb. Sultana

raisins

2 cups

1/2lb. figs

Whites

lb. sugar

part

flavor.

fold

and

mixtures

Bake

as

in

cups

cup

powdered
butter

cup

corn

cups

2J/2cups
1 cup

1 cup

eggs

when

the

well

CAKE

OR

flour

milk
butter

(10)

vanilla.
with

this

the

beaten

also the

sugar,

is done

combine

whites

SEAFOAM

2 cups

sugar

1 cup

the

of

CAKE

pastry

10

OR

baking-powder
Almond

teaspoon

cream

V2,teaspoon
2

of

tartar

soda

teaspoons

Yolks

extract

CAKE.

SUNSHINE

flour

milk

1 teaspoon

11

vanilla
eggs

butter

the

CAKE.

2 teaspoons

of six eggs

sugar

8 eggs.

lb. flour

of

starch

GOLD

baking-powder

loaf.

SILVER

Whites

the

of

Hour,

the

of

eoeoanut.

1 11). eggs

Almond

with

or

the yolks

walnuts

CAKE.

1 lb. butter

Cream

black

teaspoons

of (i

POUND

Hour

milk

cups

;/, lb. citron

BAKING

CAKE.

FRUIT

1 lb. sugar
i.'2 lb.

BREAD

AND

.MAKING

two

eggs,

BREAD

MAKING

AND

SOUR
1 cup

D/2

Bake
This
1

makes

teaspoon

soda

1 teaspoon

layer

teaspoon

V2

sugar

as

27

CAKE.

flour

cup

1 cup

CREAM

cream

sour

BAKING

BREAD

vanilla
Halt.

esrsrs.

loaf cake.

or

by

nice spice cake

ground

cloves,

omitting-

yL"teaspoon

and

vanilla

y2

cinnamon.

adding
teaspoon

nutmeg.

SPONGE
:"

eggs

cups

sugar

1 teaspoon

Beat

whites

and

in the sugar

of hot

cup

pan.

of

yolks

When

water,

cups

teaspoons

teaspoon

gradually,

baking-powder.

creamy,

hot

eggs

beaten

then

together.

flour sifted with

the flavoring
add
into buttered

turn

quickly,

mixing

water

separately,

the

then

well

baking-powder

salt.

salt and
and

the

and

ed
heat-

beat

until

bake.
SPONGE

Bea1

flour

1 cup

vanilla

%
Beat

CAKE.

the yolks

of four

three

add

CAKE
Add

eggs.

tablespoons

water.

one

cup

Place

sugar,

in

cup

half tablespoons

one

and
baking-powder

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

Fold

in the

well

beaten

whites

of four

SPICE

CAKE.

cogs.

Bake

about

ninnies

1 rup
!
-j

eup

1 cup
'4

butter
sour

teaspoon

1 cup

l/o teaspoon

sugar

sweet

2 teaspoons

milk
soda
milk
baking-powder

nutmeg

1 teaspoon

cinnamon

cloves

teaspoon

j/4 cup

black

chopped
2 cups flour

walnut

meats

thirty

BftEAD

28

MAKING

BREAD

AM)

WEDDING

1 ll).or

2 cups

BAKING

CAKE.

1 teaspoon

sugar

1 lb. butter

nutmeg

1 teaspoon

1 lb. flour

cinnamon

teaspoon

mace

_,

1 seeded

raisins

1 lb. currants

1 lb. figs
1
o

'

or

lb. citron,
lb. orange

Cream
balance

black

1 cup

1 lb. bleached

Sultana

3 oranges

raisins

dates

1 lemon

candied
lemon,
or

8 to

butter

almonds

walnut

meats

(juice)
(juiceand grated rind)

10

eggs

candied

with

of sugar,

part

Combine

of sugar.

blanched

cups

juice of

the two

lemon,

and

of eggs

yolks

mixtures,

juice,

orange

add

with

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

.mated

meats,

and

and

citron and orange

peel cut
fold in the well beaten
whites
in

baked

or

one

thicknesses

three

Like

two

of buttered

3 cups

1.

powder
with
Bake

be

should

better

WHITE

OR

LAYER

lined

with

baked

two

or

three

CAKE.

Whites
3

flour

Cream

well.

it is much

sugar

2 teaspoons

which

This

eggs.

well
be
may

paper.

butter

cup

of the

Mix

thin.

chipped

used.

No.

2 cups

or

pans,

oblong

fruit cake

any

before

weeks

"v.!

and

baking

sugar

with

powder

and

butter,

flour

the beaten

in buttered

cup

lemon

Vo

vanilla

teaspoon

milk

sift several

whites,

milk

Voteaspoon

add

and

and

of 8 eggs

and

floured

cake

tin.

extract

baking
mix
stir it in nately
alter-

extracts,

times,

stirring always

extract

one

way,

and

beat

MAKING

BREAD

No.

2 cups

^
1

AND

LAYER

2.

OR

WHITE

cup

butter

cup

milk

2U

"

butter

baking

with

banana

or

and

Add

Fold

in the

flavoring.

Bake

in

very

1his recipe

cups

::1:. cups

cup

cup
2/",

powder

then

slowly,

milk

stiffly beaten
layers

whites

sifted
eggs

of

Good

with

be made

from

loaf.

or

Hour

frail tilling

any

CAKE.

BIRTHDAY

baking-

teaspoons

salt

sugar.

powder.

the

idding

flour

5 eggs
vanilla

Cream

CAKE.

3 cups

sugar

29

BAKING

BREAD

good

birthday

cake

for

may

children

:"
"

heaping

sugar

flour

1 tablespoon

}/"teaspoon

milk
butter

and

the

milk,

Add

sugar.

dry. ingredients, seive 3

with

ground

powder

mace

salt

3 eggs

butter

("ream

baking

teaspoon

4 times

or

stir well, then

yolks

well

beaten,

the

mix

and add to the creamed

ture
mixfold in the frothy
of
whites

3 eggs.

Bake

tin with

as

layer

buttered

if made

or

cake,
paper,

then

turn

in loaf

cake,

in layer

line deep

of batter,

in

more

figs and nut meats

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

be

with
then

chopped
more

figs and

black

walnut

meats,

turn

cake

sprinkle
batter,
about

with

cream

2/i"

BREAD

30

AND

MAKING

CAKES

GINGER

1 cup

brown

1 cup

light New

1 cup

sour

1 teaspoon

sugar

Orleans molasses

soda

as

drop

JELLY

eggs

V2

cup

briskly.
eurranl

some

of milk
Bake

1
;

2
1

cup

jelly and

sugar

1 eup

water

raisins

cinnamon

1 teaspoon

saleratus

eggs
Salt

together

sugar,

shortening,

and
Add

flour stirring until quite

eggs.

powder

ginger

1 teaspoon

:"

salt. Add

beaten

baking

BREAD.

molasses

shortening

Mix

teaspoons

2 teaspoons

[. cup
cup

:",

roll.

Hour

''Up blown

milk
flour
cups

cup

and

GINGER

3 cups

the well beaten

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

butler

add

CAKE.

ROLL

butter

Cream

part

(or)

meats

nut

loaf cake.

or

calces

sugar

cup

salt

flour

Bake

eggs,

eup

.,

1 rllp raisins

2 cups

!L.

cinnamon

1 teaspoon

2 eggs

ginger

1 teaspoon

cream

1 teaspoon

BAKING

BREAD

the

Bake

water

slowty.

bot.

with

smooth,

molasses,
sab

rat

us

ginger, cinnamon
in it.
dissolved

stir in raisins and

the

well

URKAD

MAKING

AND

brown

1 cup

New

1 cup

butter

1 teaspoon

sugar

Orleans

molasses

teaspoons

1 teaspoon

2 eggs

y""cup

31

BAKING

COOKIES

GINGER

1 cup

BREAD

soda

ginger
cinnamon

teaspoon

salt

milk

Hour

to

make

soft

dough,

roll out

quickly

ami

bake

GINGER

Beat

butter, */" cup

1 cui)

COOKIES.

2 cups

molasses until well

in 4 tablespoons
of hot water.

sugar,

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

to

stone

lemon

rind

grated

make

moderate
kept in

cup

milk

1 teaspoon

water

soda
and

bake

soda

salt

Flour

shortening

milk, lard
and

or

COOKIES.

1 teaspoon

molasses

Dissolve

Cut

(doves

in flour

crock.

MOLASSES

1 cup

Stir

with

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

the

2 cups

oven.

moderate

and

in

in

little hot

water,

stir it into molasses.

seasoning, then stir in flour to make

floured tin in quick oven.
on

Add

stiff dough

in
it

32

BREAD

MAKING

AND

SUGAR

1/4 cups

y2

cup

butter

cup

milk

eggs

to

14

butter

the

dough

then

the

add

ingredients,

the other
a

make

1 cup

cup

vanilla

teaspoon

salt

sugar

and

well.

the

salt

shortening

soda

milk

1 teaspoon

cloves

2 teaspoons

flour

milk,

sugar

soda

with
flour

beaten.

cinnamon

3 eggs
1 heaping

the

enough

CAKE.

] teaspoon

molasses

beaten

oven.

1 teaspoon

Heal

well

Sift in Hour

molasses

3 cups

well

teaspoon

in quick

Bake

to roll out.

("tlP sugar
-/"2.

next

baking-powder

beating

MOLASSES

1 cup

teaspoon

Flour

Cream
and

BAKING

COOKIES.

sugar

eggs

BREAD

with

Bake

and
that

cup

raisins.

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

shortening.

has

been

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

tin.

ROCKS.

cup

VA cup
1

sugar

1 1 '2 cups

butter

eggs,

teaspoon

ami

raisins

teaspoon

1 heaping

cloves

of nut meats
dates.
of raisins, chopped
cup

flour
salt

cinnamon
chopped;

or

in place

MAKING

KREAD

AND

BREAD

powdered

1 eup

flour

Heat

2 eggs

sugar

Vanilla
baking

1 teaspoon

33

CAKES.

SUGAR

1 cup

BAKING

the

Pinch

powder
well

eggs

of salt

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

and

add

Sift in the flour while heating

Drop
from a small spoon
buttered
on

bake

tin and

in moderat

oven.

CHEESE

Mix

CAKES.

for pie crust,

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

Roll nut and

filling by mixing
heaping

teaspoon

sprinkle

with
the

moisten
the

-t tablespoons

as

1 eup

dash

edges

any

grated

full

together.

edges

into

cut

in

grated

or

shape

size

and

yolk

center

of

each

peprika.
Lay
crust.

and

of

of
Bake

cheese;

eheese

the

on

the

melted
to

moisten,

Make

desired.

few
upper

of 1 egg.
of

piece

bits

of

crust

Lard,

Put

butter,
pressing

until browned.

1 eup

sugar
sour

flour

.Mix
lit'the

and

sugar
sour

egg

1 teaspoon

milk

and

milk

21/- to 3 cups

egg,

has

no

sail

add

a.

cream)

flour to make

soda

nutmeg

tablespoon

of melted

stir in the milk

soft dough.

with

crust.

DOUGHNUTS.

1 cup

shortening

seasoning

BREAD

34

MAKING

BAKING

BRKAD

AND

DOUGHNUTS.

1 cup

2 tablespoons

sugar

1 cup

1 teaspoon

milk
3 cups flour
1

1/9 teaspoon

Cream

the

well

beaten

the

sugar

and

egg;

tlu- baking-powder

make

salt

2 teaspoons

egg

soft dough;

in thickness

melted

butter

in

butter

baking

powder

grated

nutmeg

mixing

howl,

stir in

then the milk ; mix

and
.salt,
flour and stir in the Hour
or
enough

nutmeg,

and

roll out

in sheet

about

one-third

of

an

sift
to

inch

and cut as desired.

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

MAKING

BREAD

AND

35

BAKING

BREAD

Cake Fillingsand Frostings

CREAM

1 cup

Hour

2 eggs, pinch

milk

1/2 cup

cream

flour, and
salt.
Add
the dry

cream.

minutes.

the

1 teaspoon

salt

sugar,

milk and
boiler 10
adding

1 cup

sugar

1 tablespoon

Mix

FILLING.

Stir the

well

ingredients

from

Remove

vanilla

heat

and

beaten

and

cook

beat

few

eggs

into

in double
minutes

vanilla.
Beating

will make

LEMON

it light.

FILLING.

y$

cup

sugar

1 egg

yi

cup

water

1 teaspoon

1 tablespoon

butter

cornstarch

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

WHIPPED

Spread
layers

CREAM

sweetened

of cake

and

and
on

top.

AND

flavored
adding

BANANA

FILLING.

cream
whipped
sliced bananas.

between

the

'

BRKAJ)

36

MAKING

AND

FIG

FILLING.

1 lb. figs
IVo

1 cup

Chop
and

figs fine and

cook

sugar

1 teaspoon

water

cups

until

of

in water

cook

the

BAKING

BRKA1)

Add

tender.

until

to spread,

consistency

right

vanilla
sugar

stir in the

vanilla.

2 cups

^2

brown

light

FILLING.

sugar

1 tablespoon

ingredients

and

little is dropped

boil until it will form

in cold

Spread

water.

ORANGE

}i

of

1 orange

scant

cupful.

iy2
4

Bakers

squares

cups

powdered

tablespoons

Beat

chocolate

yolk,

V*

and
Make

lemon,

in

FILLING.

1 teaspoon

sugar

1 egg
1

double

it.

Oook

until

This

can

be used

smooth

boiler

and

and

the

layers

with

add

add

thick.

for filling and

butter

teaspoon

milk,

vanilla.

Now

sugar.

the

Add

mixture
vanilla

the

melt

and
and

butter

let

to

cool.

frosting.

FILLING.

BANANA

Spread

filling.

chocolate

it into

to

combined

water

with

like lemon

milk
stir

butter

1 teaspoon

cornstarch

CHOCOLATE

:^

warm.

I egg

1 tablespoon

Juice

soft ball when

FILLING.

sugar

cup

make

butter

milk

cup

Mix
a

CARAMEL

'-ream

filling and

add

sliced

banana,

BREAD

MAKING

BREAD

1ND

BANANA-CREAM

Four

tablespoons

37

BAKING

FILLING.

cream;

.stir

in powdered

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

to

a
make
filling
Spread

sugar

soft paste,

added.

between

sliced bananas.

FROSTING.

CREAM

1 cup

granulated

Lemon

or

Mix

cream,

and

it becomes

Add

fake

creamy,

flavoring
be

must

1 cup

Add

the

12 drops

water

sugar

to

white

water,

of egg,

beating

Turn

White

and

in
add

slowly

the

flavoring.

almond

add

on

slowly
flavoring.

the

soft
light

1 egg

Flavor

water

sugar

teaspoon

ICING.

sugar

Dissolve

syrup

briskly;

BOILED

4 tablespoons

to

vanilla.

boil until it forms

Karo,

ami

in water.

dropped

when

beaten

turn

frosting is

when

V2 teaspoon

Karo

spoons

tablespoons

cup

warm

1 egg

White

sugar

2 table

.1

quite

and

stir until begins

stir or beat until

FROSTING.

BOILED

ball

heat,

slow

on.

spread

over

place

boil, boil five minutes.

to

cream.

flavoring.

almond

sugar

5 tablespoons

sugar.

in water

light

Spread

and
beaten
on

the

boil until

white

of

the
egg,

cold cake.

soft ball stage,

beating
briskly

BREAD

3S

BREAD

AND

MAKING

SHORTCAKE.

STRAWBERRY
2

flour

"4 cup

shortening

l teaspoon

}i

milk

cups

cup

Sift dry
butter,

the

and

Divide
large

ingredients,

dough

and

flat pan

layer

butter

as

for

top

which

powder
in thickness.
is to

which

dough

and

place

Serve

are

in

upper

of first.

carefully and
strawberries.
lower pairt.

as

with

butter.

warm.

VANILLA
2 quarts
cup

x/2

teaspoon

1 pint

flour

4 to

sugar

Put

three

cream

6 eggs

] tablespoon

salt

cups

CREAM.

ICE

millk

K3

top

liberally

dot

added,

Place

prevent
on

part

biscuits.

baking

other
When
done

straAvberries

be

should

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

Before

powder

salt

half inch

the

roll out

Bake

baking

teaspoon

shortening

one

roll out

and

sticking;

add
Mix

milk.

BAKING

vanilla

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

add

pints

to

yolks

pint of
the beaten

vanilla and

cream

and

Avhites.

it into custard,

turn

Turn

all into gallon

then

the

freezer

and

freeze
LEMON
2 quarts
3 cups

SHERBET.
4 eggs

milk

5 lemons

sugar

to the yolks and beat

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

Beat

thicken.

eggs

Now

add

the

Lemon

juice and

finish freezing-.

BREAD

MAKING

AND

BREAD

BAKING"

39

Puddings
ENGLISH

y-2 pound

1 pound

suet,

orange

and

PLUM

peel,

which

PUDDING.

equal parts
with the suet

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

blanched

or

teaspoon

1
::

brown

cup

1 cup

sugar,

[loured.
2 cups

teaspoon

y2

cinnamon,

citron, lemon
S
run
through
and

raisins chopped

seeded

chopped,

almonds

of candied
be
may

cup

dry

crumbed

Y2

nutmeg,

black

teaspoon

walnuts,
bread,

cloves,

sugar.

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

After
grated

rind

about
first
the
iy% hours

added.
hours, the

cover

must

bread

eup

sugar

cup

nn+

crumbs

'4

lb. citron

'4

lb. cherries

1 teaspoon

meats

I cup

milk

'-teaspoon

1 cup

brown

2 teaspoons

sugar

flour

1 cnp

eggs,

pressing

with

add

sugar,

down

in

of brown

measure

baking-powder

Steam

raised

during

constantly

eup,

milk

sugar) and
and

four

cloves

salt
baking-powder.

eggs.

and

the

seasoning.
hours.

been

that has

suet

and

cinnamon

teaspoons

-\

Bea1

be

not

1 lb. raisins

2
1

the

PUDDING.

suet

2 cups

little of

with

of steaming.
SUET

1 cup

lemons

be

may

Steam

juice of

well, the

mixing

bread

fruit.

Now

measured

crumbs,
add

out
with-

(generous
flour

sifted

BREAD

40

MAKING

INDIAN

scalded

quarts

BREAD-

AND

PUDDING.

U"

milk

2 eggs
:!

sugar

1 cup
1
L.

"'"

corn

meal

quarts

to boiling point,

With

teaspoons

pan

and

molasses

batter

cornmeal
and bake

one

two

Serve

hour.

lemon

sauce

or

sugar,
2
einnaanon,

and

To
Turn

CUP

this mixture
add
into a buttered

cold

milk, bake

1'

vgg

] teaspoon

meal

_.

'-

teaspoon

iy2
Juice

point,

cloves

stir in

salt

baking-powder

of
the

to boiling

milk

ginger

teaspoon

1 teaspoon

molasses

Bring

cream.

PUDDING.

milk

suet

| cup

raisins.

MEAL

raisins

1 Cup

ginger

whipped

sugar

1A cup

the

stir until smooth.

Then stir in '
cup

and

Hour

j"cup

'

Hour,

add

eggs,

bring

meal,

coin

cup

_.

with

corn

cup
1

beaten

well

Sultana

CORN

y2 cup

one

milk

longer.

to 2 hours

1 quart

cinnamon.

scalded

cup
]/\.

salt and

and

J/2 cup

cup

each

-teaspoon

Stir into two

the

cold milk

cup

molasses

cup raisins
2 teaspoons
salt

Ginger

flour

cup

1 cup

cup

BAKING

lemon

rind.

grated

corn

and

Boil 10

meal.

to

15

stirring steadily, so as not to scorch, or boil 20

in double
boiler.
Let cool stir in seasonings,
suet and
minutes
Hour
last, iSlteam steadily
other ingredients,
and baking-powder
minutes

"

on

hours

hours

range,

or

more.

Do

not

the

remove

cover

during

the

first
.2

of cooking.

1^4

cups

molassesi and

brown

sugar

"% cup

sugar.

may

Serve

be

substituted
with

lemon

for
sauce.

the

'4

cup

MAKING

BREAD

AND

RHUBARB
J

Vz

'

cup

cocoanut

1/2cup

butter

1 teaspoon

2 cups

rhubarb
bread
crumbs

eup

Cream

butter

beat light.
two

cups

grated

stewed

2 to

one

of bread,

the

cocoanut

Fold

iu the

1 cup
t"

crumbs

core

and

with
buttered

bread

of

with
',

lemon

Serve

crumbs

chop

spices.

and
a

tablespoons
be

with

added

covered

pan

of water
also.

Bake

of dry

pound
1 lb. each
meats

21/i"
cups
melted
Steam

bread.

chopped,

preserved

sugar

butter,
as

in slow

grated

rmd

30 to

oven

40

PUDDING.

of seeded

or

candied

the

moisten,

sauce.

any

Wash

raisins and
the

and black walnuts,

with some
V2 lb. citron chopped
fine or

eggs

cinnamon

of time.

part

almonds

V2 enp

nutmeg

mix melted
sized apples:
Place
ai layer
of crumbs

to

nut

chopped
Add

eggs.

layer

of mixed
kernels.

of 4

whites

Water.

FRUIT
Crumb

the

extract,

of apples with part of the sugar

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

may

with

minutes

and

beaten

teaspoon

fine 5 medium

chop

dish, then

few

butter

melted

over,
sprinkled
finish with a

top

sugar

butter
a

calve crumbs.

lemon

and

and

1/2lemon.

tablespoons

in

cracker

! j teaspoon
bread

Peel,

or

eggs

BETTY.

apples

3 cups

of four

2) i hours.
BROWN

.")

of 1 lemon.

yolks

;)"\(\

eup

rhubarb,
lemon.

of

rind

Steam

in

Stir

rind

beaten

sugar,

lemon

eggs

Grated

and

41

BAKING

PUDDING.

sugar

cup

BREAD

plum

and
a

Vi"lbSultana

major portion

pudding.

nuts

with

and

1 scant

ground.

of salt and

Serve

% lb.
raisins.
to be blanched

pistashio

cherries.
juice of 3 lemons

teaspoon

Wash

currants.

and
4

or

lemon

stir.

5 weU
sauce.

pine

cup

of

Mix

in

beaten

42

BREAD

MAKING

AND

CROWS

Two

Hour,

cups
Mix

NEST.

teaspoon

one

BAKINC

BREAD

two

salt,

baking-

teaspoons

in a piece of butter size of

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

powder.

'

in

Pour
nutmeg.
in quick
Bake

batter

the

Serve

oven.

and

Add

one

of hot
one

water,

peeled,

and
dish

quartered

little water

as

alternately

teaspoon

and

as

will

Ileal

one

quart

tapioca

minute

turn

with

stir in

and

prepared

iy2

to

when

sugar

into

turn

Serve

apples,

six

cups

done

tapioca.

cooked

quart

generous

stove

Have

them;

cook

TAPIOCA

from

from

with

cold

cream.

whipped

cup

salt to

vanilla.
cooked

the

with

apples

saiice.

remove

clear;

teaspoon

and

over

evenly

TAPIOCA.

and

until

cook

sugar

cup

tapioca

cup

lemon

with

APPLE

spread

Beat

heat.

beaten

the

teaspoon

one

in

milk

and

three
eggs

PUDDING.

double

teaspoon

eggs,

add

into the

vanilla.

boiler;

salt, cook
one

tapioca

cooked

Serve

hot

and

sugar

cup

or

hot stir in
when
remove
10 minutes,

and

beat

stir well

witb

cold

more

ing
add-

sweetened

cream.

RICE

Boil

one

cup

rice.

Beat

PUDDING.

three

eggs,

add

to

them

one

cup

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

sugar

and

beat well.

three-fourth

hour

Stir in

in moderate

one

cup

oven.

Serve

with

sauce

or

cream.

MAKING

BREAD

BREAD

AND

43

BAKING

FruitSalads
SALAD.

FRUIT

4 apples,
T/_"

or

candied
black
chopped

cup

3 bananas,

3 oranges,

cup

all cut

cherries,

be added, or not.
Serve with a salad

dressing

APPLE

or

pieces

dates,

diced,

cocoanut

fiup chopped

'A:

may

cream.

whipped

and

1 cup

pineapple,

in small

V2

meats;

walnut

1 cup

SALAD.

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

of

apples.

cream,

add

or

4 nicely

3 tablespoons

powdered

sugar

one-half

and

tea-

vanilla.
Pomone-half

"uDOii

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

cream

fruit.

TUTTI

I1-

pineapple

diced

marsh

mallows

prunes

cold pit and quarter

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

( "ook

pineapple,

orange,

about

1 cup

prunes

2 dozen

the

sweetened

SALAD.

stewed

cups

1 cup

FRUITI

and
an

sprinkle

hour.

Then

orange

4 diced
quartered

with
add

l-"

to

cup

1 pint

powdered

the prunes

apples
cream.

whipped

sugar,

with

the

and

them.

Dice

the

diced

let stand

marshmallows

44

and
may

BREAD

MAKING

AND

BREAD

BAKING

diced apples last. Sweeten to taste. A half cup of nut meats

if liked, black walnuts
apple
best. Pineor
be added
are
pecans
be omitted or substitute some
other fruit. Mix in part
may

of whipped
individually,

and

cream,

place

balance

spoonful

on

WHIPPED

One

powdered

pint

sweet

sugar

and

cream

y2

whipped
teaspoon

over

spread
each

top;

or,

if served

serving.

CREAM

stiff.
vanilla.

Stir

in

tablespoon

BREAD

MAKIM;

BREAD

AND

BAKING

4,3

Pies
CRUST

PIE

This

recipe will make

cuip lard, three cups

One

teaspoon

one-half
between

the hands

Bring

with

shortening,

Add

slightly.

of the dough
Roll out
on

water.

to

water

baking-powder
thoroughly

mix

Add

until

two-third

out

fork. Place
with
thin, then fold
very

the

center

in the

four

have

To

further

made
to

center.

with

or

layers:

prepared.

can

work
mealy,

way,

bring

one

moisten
floured

as

needed.

soon

lightly
do

of lard and
briskly between

dough

the

press

not

teaspoor

and

the

crust.

and
floured
folding

bring

dough

board

and

mix

one

other

mid

fold the

other

way.

to

cup

the

this adds

roll foe

and
been

salt,

toughen

to

long

and place
be done very

To

as

two-third

add

evenly

the

dough

teaspoons

an

on

the flakiness

to

rubbing

and

briskly

"

CRUST.

and

napkin

chill: this

being

make

add
a

of

water

sheet, then

Xow

folds

salt,

ingredients

one

will be

cuip cold

of the

pies.

teaspoons

side of bowl
board
that has

to

it looks

the tendency

or

by

into mixing
bowl;
with a fork, now

tlic hands

together

thoroughly

flour, 1 ' ^

sift 2 cups

and

dry

remainder

PIE

Mix

mix

three

fingers.

and

portion

cold

mix

for

crusts

flour, two

of unsifted
baking-powder,

of

Add

sift twice.

lower

and

upper

of the crust, cover

in the refrigerator
conveniently

you

and

the
or

while

the pi*' tins, take

to

meet

and

the crust

making

roll

over

end
over

together

will

flakey.

paste

just

cool place
the filling is

the cooled

paste

in

and

cut

and

roll.

AND

MAKING

BREAD

46

to
pieces according
Avoid
mixing- scraps

and

utensils used
The mixing
possible.

as

cold
flour

BREAD

chilled and

the

number
the

with

desired,

of crusts
fresh paste.

ingredien

All

in making

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

bow]

ice cold, and

water

BAKING

hands

the

use

no

more

than

than

level

necessary.

PIE.

APPLE

Kill

full, for

and

heat

well,

or

sugar,

pic

bake

apples,

heaping

add

bits

01

PIE.

full of pitted sour

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

(Must

2 rounding

pie, butter

The

the

over

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

CHERRY

a.

of sugar*, add

12 to 15 minutes.

after

Fill

cup

sift

little more

apples

ten

or

eight

and

sliced

sized pie, take

of fiour, mix

crust

upper

with

medium

teaspoon

butter,

crust

pie

to

cover

with nipper
reducing heat after

suit taste.
Bake
crust.

Moisten
30

edges
40

to

with

minutes

water,

in hot

and
overt,

12 to 15 minutes.

PIE.

CHERRY

MOCK

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

One

nil and

cup

bake

of

with

two

crusts.

RAISIN
Two
teaspoon

cups

PIE

of boiled seedless raisins,

of flour,

juice and

raisins in crust, spread

rind, and bits of butter,

on

and

rind
sugar,

add

of

one

add
upper

:;

eup

lemon,
lemon,
crust.

with heaping
Put
and butter.

sugar

juice and

grated

AND

MAKING

BREAD

BREAD

of

for

beat

one,

two

Use

pies.

add

well;

one

the

cup

pinch of salt, add to this mixture

been
of flour, that have
it is well
heal

beaten,

yolks

two

mixed

sugar

and

stir in six tablespoons

cup

and

white

butter,
melted
spoons
and four table-

sifted twice.

When

juice. Now
of lemon
have left and add them
crusts

and

bake

in

oven.

quick

LEMON

Beat

then

y$

cups

of the four eggs that you

into unbaked
turn
filling, and

the

of five eggs

of milk,

the whites

to

47

PIE.

LEMON

Filling

BAKING

PIE.

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

yolks
a

add

lemon

with

starch in a little cold water,

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

whites

for frosting.

Bake

MINCE

Take

some

made

moisten

ii

pickle without

begins

PIE.

meat

onwn,

if fresh

and

few

bits of butter.

fill pie crust,

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

When
crust,

oven.

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

mince

lined with

in moderate

4S

BREAD

MAKING

CREAM

2 cups

1 teaspoon

mill?

Butter

sugar

cup

Pinch
Take

the

salt and

beat

yolks,

Beat

vanilla.

light,

Kill baked

for

to

whites

the whites

spread

and

crust

in hot

one

in double
frost and bake
as

of chocolate

pie, also

the filling as

grated or shredded
as
cream
and brown

1
"

cup

for

cream

unbaked

ingredients

sprinkle

top

cup

with

of fresh
cocoanut

pie.

PIE.

:] eggs

milk

1 teaspoon

sugar

eggs

boiler, add
cream
pie.

pie, adding

Frost,

cocoannt.

Pinch
Beat

brown

smoothly,

PIE.

CUSTARD

cups

over

PIE.

COCOANUT

l" 2

whip

oven.

square

cream

Prepare

and

and

stirring constantly, add

froth,
add a tablespoon
stiff

CHOCOLATE

Melt

butter

add
milk, sugar,
Moisten
cornstarch

sugar.

of powdered

arefully

size of walnut

Boil 5 minutes,

three

the

cornstarch

of salt.

boiler.

in double

place

into the hot ingredients.

as

vanilla

1 tablespoon

::

"

BAKING

PIE.

3 eggs
i

BREAD

AND

and

crust.

sugar,

add

vanilla

salt.

milk,

vanilla

and

salt.

Bake

in

an

BR"AD

MAKING

AND

BREAD

BAKING

49

50

BREAD

MAKING

AND

BREAD

BAKING

"

BREAD

MAKING

AND

BREAD

BAKTNG

51

52

BREAD

MAKING

AM)

BREAD

BAKING

BREAD

MAKING

AND

BREAD

BAKTNG

53

54

BREAD

MAKING

AND

BREAD

BAKING

BREAD

MAKING

AND

BREAD

BAKING

55

bC

BREAD

MAKING

AND

BREAD

BAKING

BREAD

MAKING

AND

BREAD

BAKING

57

58

BREAD

MAKING

AND

BREAD

BAKING

BREAD

MAKING

AND

BREAD

BAKING

59

60

BREAD

MAKING

AND

BREAD

BAKING

BREAD

MAKING

AND

BREAD

BAKING

61

t"2

BREAD

MAKING

AND

BREAD

BAR

IN*,

BREAD

MAKING

AND

BREAD

BAKING

63

64

BREAD

MAKING

AND

BREAD

BAKING

MAKING

BREAD

AM)

BREAD

BAKING

65

Mince Meats
MTNCE
2

MEAT.

lbs. beef

1 teaspoon

cloves

1 lb. suet

] teaspoon

cinnamon

1 lb. citron

2 teaspoon

salt

1 It), raisins

'-teaspoon

pepper

lb. seeded

] peck

raisins

Hi. seedless

raisins

1 11). currants
i

lb. brown

Hi. candied

lemon

lb. candied

orange

Boil

chopped
orange,

Prepare
may

food

the

Add
can

good

to

brown

pickles

or

cooking;
1)-'
it can

unless

siiet

is very

to

use

to

the apples, they should be chopped

followed
at once,
and
with the lemon

grating

outside

In
lemon

added

set
can

on

range,

be made

the weather
to
are

in

when

Deeded.

is cool.

wanted.

if it.

or

pear

jelly can

crabapple
be used to
it is

meat

add

granulated

to

two

hours,

and

used

as

needed;

Cold

mince

cook
up

orange

and

to moisten

eider

peach,

ends

lemon

in mince
is used
vinegar
juice. Mix all ingredients and

quantity
as

case

sweeten,

long

sweet

and

odds

of

!'se sweet

spices.
liquid from

good,

moisture

is much

and

The

had.

scorch.
will keep as
heated
and
sugar

also

while

pepper

the

Prepare

the

sugar

sugar

no1

chopper,

the mixture

advantage.

best not

eider

salt and

howl,

chopping

juice,and

be

lemons

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

added

orange

with

season

be chopped.
Mix all together.

and

Sweet

the beef and

in

oranges

Sugar

sugar

it through

run

apples

one

Sometimes

meat
more

can

do
it

be

apples,

66

HliKAl)

AND

MAKING

BREAD

BAKING

MiscellaneousCooking
BOILED

In many
is

other

any

More

rice is the chief article of food.

countries,

than

used

RICE.

grain,

the

with

possible

rice

exception

of

wheat.
in

southern

in the
our

Rice
does

not

turn

be washed
the

milky

in cooking,

used

high

or

grade,

in several waters.
Plenty
rice is clean.
it must

and

as

the

potato

grades of rice in
Carolina
head
and

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

should

not

rice,

used,

the
be

also

head

Jap

markets.

can

be

There

north.

rice, with

rice is as commonly
but few varieties
are

states

be boiling hot

Wild

use.

When

the

rice

water

of water

should
the rice is

when

in.
To

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

one

try

that may

put

1h"
on

cup

bottom

begin

of kettle
to

rice is done

back

in kettle,

range

il need
to

keep

fork,

to scrape

loose

any

kernels

stick.

A' hen

rice

with

not

it may
or

be

hot.

be drained

if there

is not

drained.

Add

through
a

great

cup

then
colander,
deal of water
on
a

of milk

and

set

hack

MAKING

BREAD

AND

season

and

roaster

dressing

the

with

that

by
opening
hasting it fast.

the

Lift

turkey

turn

off

from

some

hours

brown

make

and

if there

and

the

cook

in cold

-rusts

Lread.

Fry

dressing,

,\

brown

and

well

heated,

Mix

by

drying

washing,
kettle if you
""f suet

When

browned
The

roast

Cook
meat
remove

to

cut

have

is well

meat

quart

to
on

set

the

of

flouring

fried

all sides: cul

with

on

boiling

out,
a

water

until tender,

if

brown

before

from

urease.

season

chopper,

dry

of

pan

bread

taste,

with

range

in

salt, pepper,
a

pan

and

it.
the

Use

tire with

shoulder
iron
bottom
or

rump

round,

round

four

about

ounces

in fine pieces.

suet
on

of

fowl.

ROAST.

POT

set it

one,

of

and

fowl.

roast

and

age

size and

abundance

season

well,

stuff the

five pound

cloth

the giblets to the moistened

3 or 4 onions
and add to the

and

BEEF

Prepare

an

while

up

add

in butter

sage.

and

to

a,

fowl

Close

ready.

and

witli

is

two

and

butter

some

with

celery
hen

drain

water,

Stuff the

through

Soak

tender.

until

out.

DRESSING.

fowl

the

of

giblets

and

gravy.

TURKEY

Put

to

using

according

and

pan

hands

sage,

covering

or

in

and

be prepared

should

stitching

3 to

from

Roast

salt, pepper
inside
flesh both

Put

for roasting.

way

usual

with

into

seasoning

rub

in the

turkey

the

61

BAKING

TURKEY.

ROAST

Prepare

BREAD

down
kettle

and

more

use

small
to

in the

put

onion

and

meat

in two

roast

until

add

it to

and

cover.

water
removing
grease

is needed
from

for brown

add

some.

kettle;
gravy.

when

Allow

done

68

BREAD

AND

BROWN

I se

is

the

more

grease

than

Have

kettle

for brown

roast

pot

take

out

VEGETABLE

One

Cook

bone

soup

for cooking

cabbage,

turnips,
add.

and

salt and

with

or

Hew

required

water

soda,

one

bring
Scald

to

two

to the

crumbs

boil and

tomato

I.

oz.

Navy

of

and

milk

Wash

jar

Fill

beans,

and

add

jar with

cup

of cracker

BEANS.

teaspoon

Few

mustard

put

with

3 tablespoons

and

to flavor.

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

BAKED

One

Season

is done.

serve.

be'ans

table

carrot;-,
rutabagas,
barley in separate

be added

may

time

SOUP.

season

skim,

salt pork.

1 teaspoon

leaves

vegetables

add

named,

through

MINNEAPOLIS

3 cups

skim,

TOMATO

tomatoes

quarts

cold

cabbag

chopped

l"oil pearled
before soup
minutes

Pew celery

cups

etc.

onions,
15 or 20

can

and

varies in order

pepper,

cups

to taste.

carrots
chopped
2 chopped
onions.

turnips
hours

CREAM

Strain

Season

1 cup

rutabaga

chopped

cup

barley

3 to 6 tablespoons

three

add

heaping

two

add

is sufficient.

cup

SOUP.

5 Lbs. beeJ shank

to

hot.

browning,

stir while

to
_"

frying

grease

with

It there

gravy.

'

some.

stir until well thickened.

and

cook

GRAVY.

needed,

of Hour,

tablespoons
water,

from

grease

BAKING

BREAD

.MAKING

onion
them

cold water;

dashes

salt

sugar

pepper

size of walnut.

with
bake

in half

all ingredients

6 to 8 hours

or

gallon

all night.

BREAD

MAKING

AND

BAKED

3 cups
1

1 teaspoon

salt pork

or

teaspoon

beans

night, drain

ove]

with
become

cover

mustard

Put

drain.

minute,

the

teaspoon

beans

Soak
one

ground

or

the chicken

more

of gravy

nan,

that

inch

thick.

bake.
the

an

of water,

done.

'Pake

hot

add

balance

gravy,

there

be

should

is cheaper,

but

the

be

used

perforated,
two

or

pound

quart

kettle.

from

chicken

over

can

well

crust,

hot.

chicken

as

water

Leave

of tiour to thicken.

tilled, pour

well

upper

Serve

seasonings,

PIE.

tablespoon

When

thickened

Place

and

pork

Boi]

water.

cold

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

When

of the

in plenty

when

stir in

and

jar with

r.

dry.

stew

gravy

with

5 to 8 hours,

Halve

sugar

salt, little pepp"

cover

and

CHICKEN

table mustard

3 tablespoons

in half gallon

water.

69

BEANS.

beans

Navy

l/2lb.

to

BAKING

BREAD

meat

for

on

the

meat

veal

of stewed

one-third
two

or

cup

other

difference in taste

the

baking-

purposes.

pie and
with

mixed

will hardly

be

noticed.

PRESSED

VEAL.

;$ lbs. to 5 lbs. veal

S'chives

1 lb. salt pork

Salt

Cook
from

the

liquid,

small
Warm

quanty

meat,

turn

the

meat

cool,

and

liquid

that
a

pan

while
bones

'remove

of schives

all in

season

in short
meat

to

was

mold.

and

and

pepper.

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

lengths,

and

mix

with

in and
cooked
Slice cold.

add

the

meat.

it to

the

BREAD

in

AND

MAKING

VEAL

BAKING

BREAD

LOAF.

2 Lbs. vea)
1 lb. beet'

J/2lb. bread

1 lb. salt pork

1 teaspoon

1 onion

Pepper.

Put

add

meal

hake

and

in

2!/2 hours

LOAF

sail

bread

the

to the

and

seasoning,

add

crumbs

meat

May

well,
Form

dry.

be

the

in milk,
mix

and

the loaf being

roaster.

WITH

and set in a warm

Work
the contents

Add

heaping

water,

and

served

hot

Turn

sauce

ten

about

the

of

minutes,

Hour,
to

that

pan

lb. round

lb. fresh

Jh. dry

3 medium

stirring

Put

Moisten

parsley.

expensive,

one-half

from

and
Pour

bottom.

the

Serve

bread

sieve.
cup

cook
sauce

hot.

meat

crumbs

will

sage

salt

Pepper

little water.
and

teaspoon

1 teaspoon

onions

through

LOAF.

crumbed

onions to the meat.

into a loaf and
tin' mixture

in

in

removed

with

'-

chopped

Turn

hot

3 eggs

bread,

the

was

well

pork

meat

through

dissolved

from

steak

sized

taste.

meal

MEAT

to

remove

of tomatoes

can

of

loaf, garnish

meal

baked,

when

pepper

and

into

SAUCE.

place.

tablespoon
salt

TOMATO

Loaf, and

meal

platter

not

crumbs

cold.

Prepare

over

and

eggs
with the well beaten
half cup milk to prevent
one

MEAT

of

eggs

chopper
Moisten

if desired.

onion

adding
into loaf
or

through

meal

chopped

and

'"
"

serve

chopper,
in

or

milk
Add

and

mix

water

in the
and

place

the well-beaten
in a roaster.

Bake

two

do/en

hours.
adults.

seasonings.
with the
add

eggs

Tins

and

is very

form

fine,

MAKING

BREAD
BROWN

in roaster,

salt, pepper

or

over

pour

and

Cut

of

two

Season

with

lay

and
over

hot

on

of

water;

pepper

water,

meal

to

them

into

hot

gravy,

The
a

on

or

it

water.

platter,

to

on

pour

Veal

2%

cook

tahlespoons

while

serve

al

and

salt

little longer.

biscuits
and

with

should

heaping

in plenty

cook

well

season

Split

philter

to

flour

Remove

hot and

dip

once.

DUMPLINGS.

AND

chicken

in

BISCUITS.

lei simmer

place

same

on

set

two

add

platter.

STEW

veal

and

of butter.

and

ing
thicken-

make

once.

time,

is done

stew

in cold
horn
kettle

Mutton,

gravy

BISCUITS.

dissolved

POWDER

some

piece

dissolved

hoi

at

slew,

veal

cooking

When

roast

and

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

chicken

BAKING

generous

and

3 hours.

Arrange
Serve

good

after

on

20

butter

biscuit

Break

WITH

pare

for

roast

brown

make

flour

of

pepper,

salt and

platter.

STEW

butter

melted

POWDER

BAKING

tablespoons

of gravy.

plenty

pan.

15oil until tender;

small.

is loan.

chicken

from

WITH

heaping

well

in hot

place

the breast

pieces,

separate.

up

chicken

pour

chicken

serve

in two

Let
sliced.
onion
little hoi water
a

one

then

CHICKEN

FRICASSEED

in Hour,

and

Remove

tender.

until

hour,

half

or

minutes

CHICKEN.

the back

dip them

pieces, and

71

BAKING

BREAD

FRICASSEED

jointseparate,

" lit every

in two

AND

are

usually

used

with

dumplings.

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

dumplings

very

baking
with

milk

Remove

tablespoon

to
part
cut

make
of

meal

the

dough
from

dough

from
will drop
keltic if necessary.
that

from

the

mixing

bowl

tablespoon.

Then
and

a
with
into
drop

BREAD

7:"

MAKING

BREAD

AND

BAKING

kettle, dip spoon

in liquid each

sticking, finish

quickly as possible and cover,

dumplings
be boiling when

as

Slew

should
I,oil 20 minutes

should

time

which

once.

at
are

in

put

Serve hot

uncovering.

without

dough

will prevent

on

and

platter

meat.

with

BAKED

fish after

Fresh

being

FISH.

cleaned,

should

be washed

thoroughly

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

with
add

pieces of butter and

hot

cup

hours

two

or

water,

one

and

hot

he

more

sliced onions,

generous

with

rolled

with

moisten
and

flake any

then

cold

turn

milk,

over

butter in baking.

fish, place

in baking

butter

some

fop

cup

two
.or

AND

1 pint

oysters

cups

broken

pint

corn

tablespoons

butter
Salt

Boil

it

pour

venl

its sticking

baking

in

spaghetti

then

When

move
Re-

dish, alternate

seasoning,

and
of

white

sauce

OYSTERS.

!/" lb. spaghetti

"'i

frequently.

bake.
SPAGHETTI

can

one

FISH.

fish, adding

and

crackers

hake

and

then

just before serving.

platter

and

hour,

an

basting

to size of fish,

SCALLOPED

Bone

half

moderately

two

or

longer, according

If fish is lean,
to

hake

over

one

Add

usual

way,

two

cups

or

milk

pepper
turn

of cold

into

colander

water,

which

to

drain

will pre-

together.

drained,

dish.

and

crackers

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

in

BKEAD

AND

MAKING

SPANISH

BREAD

Ti

BAKING

SPAGHETTI.

1 package
spaghetti
V 2 H". beefsteak

V2 lb-"pork

steak

5 onions
1

tomatoes

can

the spaghetti in small pieces and drop into salted

3 quarts, to
boiling water:
be plenty of water, about
there must
prevent
spaghetti from sticking together.
Break

up

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

Boil

be

should

Mix,

through

run
season

with

Prepare

medium

browned;

add

onions

pepper
and
half hour; in case
dish

will

meat

salt

sized

salt

This

of baking
10

serve

into

drop
into

baking

dish,

onion

small

dry add

pound

into boiling salted

and turn a cup or

into baking
dish,
about

Bake

paprika.

AND

one-half

add
a

one-fourth

paprika

to

covered

part

one-

TOMATOES.

can

tomatoes

little salt and paprika.

in slow oven.
One-half

chopped

more

of hot water

amount

small

little

people.

Hue.

MACARONI

Break

teaspoon

Add

of spaghetti into short

one-half package
Boil 20 minutes,
boiling salted water.

the size of a walnut,

Bake 30 minutes
with

and

to spaghetti.

half

to 12

SPAGHETTI

Break

cut

meat

scant

fry until browned.

fine, season
fry until
and

pepper

and

onions,

and

and

chopper.

may

AND

be

added

and

cup
to

pieces,

drain,
mix.

grated

and
turn

butter

cheese,.

this dish.

CHEESE.

in small pieces, drop

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

add
pound

suit taste.
of time

to

until

nearly

grated
cheese,
in slow
Bake
prevent

baking

covered.
some

oven

dry.

Spread

on

salt, butter
and
30 to 40 minutes,.

74

BREAD

MAKING

CREAMETTES

Prepare

package

AND

"'!cups

of white sauce,
30 to 45 minutes.

Bake

one

and

can

in pieces

break

the gravy take

little more,
a
or
in

as

macaroni, cooking
dish, cover
with 2
cheese

season.

and

SALMON.

by

of red salmon

hones

removing
and lay

suitable for serving

on

skin;
For
platter.
and

pint of milk, piece of butter the size of a walnut

heaping
one
tablespoon of flour dissolved
and

little water.
Heat

butter,

add

milk,

until thickened,
dashes of paprika,

thickening

Prepare

together
butter

can

in

size of

on

pan

one

egg,

steadily, boil
done.
Turn

when

one

Butter
layer

platter,

and

over

of flaked

repeat

with

dish

platter, add

few

to

oven

tablespoon

braid

warm;

of

flour and

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

pounds

one-half

baking

in

se1

rounding

put

and

salmon,

with

oilier layers

hot.

serve

SALMON.

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

by

of red salmon

can

ly
slow-

cook

GRAVY.

SCALLOPED

Prepare

seasoning,
on

salmon

BUTTER

salmon

an

and

hot.

serve

sauce

over

pour

and

SALMON

boil

same

grated

cup

CREAMED

Prepare

the

in baking

place

and

BAKINCJ

CHEESE.

of creamettes

15 minutes,

about
or

BREAD

AND

of

in Layer of rolled

pieces of butter

until pan

crackers,

and

is full, add

salt and

milk

and

then

pepper;

lo thoroughly

moisten.
It is well
more

to

set

milk" if needed.

aside for
Bake slowly

pan

one

few

minutes,

hour.

and

then

add

MAKING

BREAD

AND

SCALLOPED

.1

OYSTERS.
l

lb. crackers
Butter size of

pint oysters

"_"

i"" moisten

.Milk

75

BAKING

BREAD

Pepper

Crush

egg

;ui

salt

and

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

browned.
CORN.

SCALLOPED
1

can

Milk

to

'

lb. crackers
Butter size of

corn

sweet

L"

moisten
Salt

Roll

butter

crackers,

seasonings,

and

egg

pepper.

ami

ingredients

place

an

in layers
with

moisten

in baking
bake

milk,

add

pan,

till nicely

browned.
CORN.

CREAMED

ot

and

piece

in stew

coin

of

dissolved

floor

taste

can

one

in
of

pan.

little milk,

butter,

'
"_.

to

add

one

pinch

cup

heaping

to

salt, pepper

of
of

teaspoon

boil

milk,

few

minutes.
CREAMED

Creamed

beans

peas,

PEAS.

asparagus

ami

may

he

prepared

like

corn.

'"learned

SUCCOTASH.

"
and

;.k

cup lima

on.'

cool with

in water
season

longer.

to

with

cold

cove)'.

butter,

Canned

beans

water

over

and

Cook'

about

pepper

and

lima

beans

mav

night.

skins, put on
one-half hour, add

remove

be

to

boil again

one

boil slowly a few

used instead of dry

salt and

drain,

Boil until tender,

can

corn,

minutes
ones.

MAKING

AND

STEWED

TOMATOES.

BREAD

76

Take

one

place

in stew

and

V2

of sugar.

of tomatoes

can

pan

teaspoon

size of a walnut, and

in pieces, cook
broken

on

of salt,

some

pepper,

few

slowly

the

medium

skin.

When

vinegar

%
2

and

flour and

cook

sugar

and

Dissolve

to

thin

as

tablespoon

firm

tomatoes,

Scrape
and

out

rub

some

minced

an

opening
piece

saving
center

through.

celery

butter and

cup

vinegar

hot

water,

possible, cut in small pieces, wash

Cook
water.
until tender.
it
stir
and
of flour in a little water

xcry

of

Crumb

cut

the

stem

to

out

carefully,
amount

of

of medium
ends
for
be replaced

crumbs;
with bread
kind,
season
with
of any

meat
cooked
Moisten
with

tomato

shells, bake

the

strained

30 minutes.

ripe
cover.

and place pulp in sieve

dry
bread
desired, chop

tine, mix

butter.

butter.

and

TOMATOES.

in

tomatoes

salt, pepper

with

STUFFED

BAKED

neatly

salt, stir in the

of

as

boil in hot

Hour

CARROTS.

in with a half cup of milk, season

Cook
longer.
slowly a few minutes

Cut

hot

serve

sliced beets.

over

carrots
on

put

bruising

or

butter

tablespoon

CREAMED
Peel

crackers,

sugar

teaspoons

pinch

and

Add

until clear.
pour

stir and

or

minutes.

cup

1 tablespoon

Mix

bread

tin-

SAUCE.

hot water

cup

1 cup

of butter

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

VINEGAR

y2

teaspoon

sauce.

vinegar

with

ones,

BEETS.

BOILED
Boil

of dry

cups

heaping

Lump

fresh

of

amount

to heat, add

about

same

or

put

and

BAKING

BREAD

tomato,

to this add

some

salt, pepper

mix

and

-"1!

ami

the

MAKING

BREAD

GREEN

STUFFED

tops

ut

from

green

in salted

peppers

bread

stuff with
celery

and

salt and

pepper,

water

cold

and

toots:

water.

and

out

hours.

soak

drain

and

minced,

chopped
with butter,

seasoned

RUTABAGA.

thai

rutabagas

insides and

Remove,
meat

cooked

moistened
with water,
Bake
10 minutes.

MASHED

Select

scrape

few

77

BAKING

PEPPERS.

peppers,

for

erwmbs

onion

BREAD

AND

are

round,

smooth,

peel and cut in thin strips or slices, put

Cook
with
until tender, drain, season
serve.
butter;
well and
mash
piece of

free

and
on

to

from

boil in hot

sail and

pepper

TURNIPS.

MASHED

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

6 sweel

potatoes

~2 tablespoons
1

lemon,
Boil

POTATOES.

SWEET

BAKED

sugar

butter, salt
six medium

potatoes,

sized sweel
done, peel and

one

for each

person

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

BANANAS.

BAKED

Six
butter,

between

sliced ripe bananas,

lemon.
juice of one
each, layer, turn

with
sprinkle
if liked. Bake

pinch
a

of

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

melted

butter

sail, and

light brown.

part

and

lemon

of grated

juice over
rind

of

melted
sugar

top.

lemon

78

MAKING

BREAD

AND

CHILI

BREAD

CON

BAKING

CARNE.

i1/^lb. round steak

Y2 cup suet fat

1 teaspoon

1 tablespoon

i tablespoon

onions
tomatoes

can

2y2
1 quart

Grind

"

half cup

round

mix

fire one

pan.

water

beans

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

add

and

of vinegar

the

meat,

four

with

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

fine, and

chopped

water

fat.

of suet

into stew

and

steak

cooked

paprika

cups

brown

salt

well.

or
and brown
hour longer.

kidney

beans

and

or

cook

on

simmer

slow

NOODLES.

Noodles
are

to

are

to Italians, made

and

by

sold

usually are much

This recipe

the

Germans

in much

dealers.

what
same

Noodles

better than
will make

the

way

spaghetti

and
put

and

be

can

factory
small

macaroni

in ages
packhome
and

up

at

made

made.
mess,

using

part

water

is for

only, using the yolks give the noodles a nice color.

Two
4 yolks of eggs or 2 yolks with 2 tablespoons
or
eggs
flour slowly
by
water
well with a teaspoon
mixed
of salt. Add
economy

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

like

mixing

jellyroll, and

cut very

NOODLES

Use

as

noodles as
butter, pepper

many

grated cheese,
Bake one-half hour.

thin.

Cook

15

or

20 minutes.

CHEESE.

AND

desired,
and

about

add

salt and

few

milk

cracker
enough

crumbs,
to cover.

MAKING

BRKAD

AND

BREAD

DEVILED

Halve

through

boiled eggs

hard

the yolks

remove

and

Add

ricer or mash
salad dressing to make

enough

70

EGGS.

finely.

BAKING

and

little butter

them

press

salt. Mix
Refill the halved whites.

paste.

and

Serve cold.

Boil
a

hard

as

EGGS

AND

many

eggs

flat side

platter

down,

CURRY

as

needed,

pour

can

qt. chopped

Y2
Y2

cabbage

place

sauce

eurry

chopped

1 qt. chopped
1 cup chopped

y2 cup

celery

on

and

celery

BEET

Butter

cabbage,

the

season

size of

an

y2

pepper

U"

teaspoon

salt

egg

2 tablespoons

vinegar

to moisten

moisten.

SLAW.

salt and

leaf.

pepper

sugar

teaspoon

to

fine

chopped

with

loll nee

salt

3 tablespoons

cabbage

Cream

beets

white

teaspoon

SLAW.

vinegar

(i boiled

teaspoon

Use salad dressing

CREAM

and

SLAW.

salmon

1 cup

on

them

them

around

SALMON

halve

hot.

serve

SAUCE.

cups

melted,
pepper,

and

red cabbage
pour

over

stir in

and
2 tablespoons

fine

chopped
the

y2

beets

cup

of sugar.

and
horseradish,
of

Serve

POTATO

SALAD.

boiled potatoes
Bermuda
onion

dozen

small

Slice

potatoes

cold

pimento,

bunch

Small

cups

pepper

small

salad

tops

if wanted,

onion,

salt

and

dressing

fresh onion

or

of chives
and

BAKING

BREAD,

AND

MAKING

BREAD

80

cut

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

ur

CA2BAGE

Shred
two
-"ut

tender

sweet,

quarts

add
Add

tine.

one

pimento

glass horseradish

Chop

and

cabba'ge

Pepper
beets

and

...

cups

dry

teaspoon

pepper

salt

pepper

pinch

lemon

juice or vinegar

all utensils

and

and

egg

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

ingredients

yolks

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

lemon

horseradish,

olive oil

ingredients

drops

salt

add

separately,

:;

mustard

2 tablespoons

Have

and

beets

DRESSING.

yolks of eggs
'

boiled

mix.

salt and

x^2 teaspoon

of chives

amount

small

about

SALAD.

MAYONNAISE

to

possible, and

1 pint chopped

\-c(\cabbage

quart

and

as

dressing.

RED
1

fine

as

cabbage

small

salad

SALAD.

of lemon

juice as

juice to thin.
required

be

as

cold

steady
it becomes

as

and

thick

( Jontinue si irring and

until all is used.

constant

add

adding

; add
a

few

oil and

MAKING

BREAD

i-

ream

1 tablespoon
2

tablespoons

sugar

tablespoons

butter

sugar,

stir steadily, add

then

seasoning,
in
vinegar.
stir

and

"lis dressing

ps cubed

the

and

quarter

with

two

be used

can

on

:j

large

salad

SLICED

china
an

the

hour

or

brine

ijream,
i

dish,

sprinkle
two.

thai

few

ablespoons

cups

lettuce,

head

dressing

meals

dressing

Serve
on

on

halve

individual

plates

each.

grown

on

salt and

and

press

cucumbers,

out

put

in

well. Let stand

all
with the hands
mix

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

vinegar.

heads

small

(German Style).

-fourths
1 tablespoon
drain

mil

mayonnaise

3 three

Now

salads.

SALAD.

CUCUMBERS

thin

very

broken

cup

desired.

as

ones

cool

when

of eggs;

vegetable

butter

olives

chopped

from

or

water.

SALAD.

Leaves

waste

in

cool, add

partly

whites

fruit

celery

tablespoons

Slice

vinegar

flour dissolved

Add

beaten

the well

LETTUCE

at

dry mustard

five minutes,

cook

12

teaspoon

boiler.

chicken

cubed

"_"

of 2 eggs

CHICKEN

3 cups

salt

tablespoons

in double

cream

teaspoon

"'!

Whites
Heat

1
]

flour

81

BAKING

DRESSING.

SALAD

CREAM

1 cup

BREAD

AND

l/ocup
1 to

""

BREAD

82

MAKING

BREAD

AND

SALAD

DRESSING.

6 eggs

:"

D/2 teaspoons
2

Bea1

mustard

sugar

eup

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

salt

flour

1 tablespoon

tablespoons

'

mustard

teaspoons

BAKING

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

Set

dissolve

more,

and

add

them

in double

boiler, add about IV2 cups

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

heat

nd

well.

on

range

SALAD.

SALMON
-"jboiled

potatoes
!/" Bermuda

Small

of chives

amount

eold

boiled

with

flaked

salmon.

now

another

layer

with

generous

Do

top.

on

potatoes.

not

1 tablespoon

Mix

Place

layer

Spread

over

the vinegaf
over

slow

fine. Salad
in salad

dressing
Dot

dish.

Slice

liberally
dressing,

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

finishing

this

part

of

sprinkled

mix.

MUSTARD.

J eup
1 egg

sugar

and

Add

sugar.

vinegar
Pinch

the egg and

salt

beat

briskly until smooth.

slowly, beating
fire, stir and cook about five minutes.

well, turn in
Add
salt, set

SAUCE.

CURRY

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

Cul

salmon

salad

mustard

mustard

red

onion

chopped

TABLE

'4 tablespoons

can

slowly
and

two

cup

thickens.

of cold

water

or

meat

stock,

stirring

until it boils

MAKING

BREAD

SAUCE.

WHITE

Melt

floor, when

of butter

piece

well blended,

season

smooth,

the size of an egg, add tablespoon

of
turn in 1 V2 cups cold milk and cook until

with salt and

pepper

of sugar, one
of Lemon extract,

Beat
and

extract

and

after water

is added

serving.

lVo

cups

Mix
pinch

Water
It must

sugar

and

of salt, pour

boiler until clear.

one-halt

should
not be allowed

add

egg

at the last

be added
to

cook

any

SAUCE.

water

walnut,

together,

"2 teaspoons

sugar

sugar

and

LEMON

1 cup

butter

beat briskly.

just before

minute

one

lightly, braid

egg

butter size of
cup hot water.

egg,

cup

teaspoon

cooking.

while

SAUCE.

LEMON

One

83

BAKING

BREAD

AND

lemon

cornstarch

(juice)

well together, add

cornstarch
boiling water.
l1/; cups
on

juiceof
Cook

1 lemon,

in double

BREAD

84

MAKING

BREAD

AND

BAKING

Sandwiches
VEAL

Chop
on

or

buttered

grind cold
bread with

following

The

SANDWICHES.

veal, mix with salad

leaf of lettuce.

combinations

Chopped

olives and pickles

dressing.
Minced
or
with salad

ham

with

or

BLUE

LABEL

and

soften

Warm

Spread
A

chopped

without

sandwiches
of lettuce

bat'

pickles

Blue

spread

fillings for wiches.

sanddressing.
Minced

or

pimentoes.

SANDWICHES.

Label

butter

good

and

with salad
ing,
ground beef with salad dress-

CHEESE

with
and

very

make

dressing

then

little minced

cheese

in

with

the

pimento

double

softened
be
may

boiler

chees"
used if

desired.

AND

OLIVES

(hop

dressing

olives
and

Hue

spread

PIMENTO

SANDWICHES.

if desired, add salad

with a feAv nut meats
buttered bread, with minced
on
ami
pimento

leaf of leituce.

NUT

('hop
a

make
with

any

kind

SANDWICHES.

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

with salad dressing to

layer of the filling
a
then

mix

MAKING

BREAD

AND

RAISIN

Chop
dressing.

BAKING

BREAD

NUT

85

SANDWICHES.

equal parts of raisins and nuts and add salad

about
Spread the sandwiches,
using leaf of lettuce if desired.

EGG

Grind

AND

WITH

PIMENTO

SANDWICHES.

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

moisten,
On the upper

slice spread

the plain

salad

dressing

with

leaf of

lettuce.

PEANUT

finely chopped

To
spread

on

buttered

bread

SANDWICHES.

peanuts,

with

add

thick

leaf of lettuce.

salad

dressing

and

""

BREAD

MAKING

AND

BREAD

BAKI.\'(!

Candy
DIVINITY.
'_'

cups

sugar

1 teaspoon

2 drops

vanilla

to the half cup

of syrup
into
sugar

full, turn

corn

water

extraeialmond

Add

!/2cup
i/4 cup
^\

syrup

hil "*s of eggs

to make
cup three-fourths
heat
pan,
slowly,
stirring

water

until

this with
is entirely
sugar

until
ball.

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

sauce

dissolved,

hoi]

without
stirring
form
a
soft
will

steady

of two

eggs,

platter

or

which

should
china dish.

open

Now

the

with

taking

added:

the

be strictly fresh, to

assistance
sauce

pan

into the beaten whites, which

Let syrup
sauce
chain from

flavoring

of

by

some

the handle,

pan

freely

if you

syrup

on

should

be

begin

be beaten

should

whites

stiff froth

the

one

Beat

pouring syrup
briskly all the time

then
scraping:
without
black walnuts
are
meats,

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

add

and

1 ime.

BUTTER
"_'

'A/4

cups
cup

SCOTCH.

Va

sugar

good

CUP

1 cup

molasses

butter
water

1 tablespoon
Put

all in kettle

ball

stage:

thin

sheet not

cool break

add

except

vanilla, turn
more

in pieces.

than

vanilla
vanilla, boil briskly
in shallow

one-third of

an

buttered
inch

until the hard

pan.

make

in thickness, when

AND

MAKING

BREAD

BAKING

BREAD

87

PANOCHE.

light brown

cups

tablespoons

'

sugar

'

butter

Vanilla
Pin

butter

sugar,

heating; cook

to

the

meats

add

nut
turn

thicken

the

or

and

cup

nutmeats

flavor

in

sauce

pan,

from

ball stage, take

flavoring, if any.

in buttered

out

cream

almond

cream

and
soft

cup

and
heat

stir while
beat,
and

it begins

When

to

tin.

FUDGE.

2 cups
1 cup

1 square

sugar
cream

and

milk

( ream

Cook
I.idler,

of tartar

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

sugar

cook

flavoring, cut

and

eold.

when

CREAMS.

CHOCOLATE

Fondant:
sugar.

syrup

In

and

;;4

and

to boil.

With

damp

boiling

cup

cloth

granulated

cane

dissolved,

heat, stir until well

steady

begins

tartar,

cream

4 cups

put

granite sauce-pan.

teaspoon

brisk

over

may

'

chocolate
butter

1 tablespoon

remove

water,

set

but not after

all sugar

that

stick to inside of sauce-pan!

the boiling syrup as it grains easily.

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

Avoil

snaking

white;

until creamy

Creams:
as

desired

turn

Soften
and

coat

with

boiler: beat

very

gray.

dish to harden.

into buttered

fondant

Chocolate:

Melted

will turn

or

by

melted

heating

in

double-boiler, shape

chocolate.

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

Put

slowly,
Keep
lukewarm

while

coating.

BREAD

8S

MAKING

BREAD

AND

CHOCOLATE

Uncooked
water,

and

will mold
to harden,
melted

Fondant:

to

of whites oi eggs
fondant that
a
make

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

or

ehocolate.

Fondant:

Uncooked

to

Roll

to

1 cup

date

of each
not

good

some

and

or

hard.

very

melted

with

enough

fingers; place

on

waxed

ehocolate.

DATES.

dates.

whole
the

Press

to

sticking

with

remove

cream

stiff paste, using vanilla

almond
into any
form
desired.
Use
shapes

STUFFED

Clean

sweet

or

prevent

Coat

harden.

to

Mix

make

suit.

sugar

powdered
paper

lo

sugar

powdered
flavoring

is

amounts

equal

sugar

will take

which

CREAMS.

Mix

add powdered
into any form

BAKING

Make

an

in the

opening

side

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

pit.

opening

gar.

.-'ii

FUDGE.

MAPLE

cane

cups

2 cups

granulated

add
turn

CUP

sugar,

or

sugas

butter

nut

half

milk

cocoanut
chopped
into buttered tins and mark

cup

cups

maple

sugar

(1

lb.)

and

cup

V4 cup

cream

Cook

cup

make

the

same

of black

walnut

meats,

off.

"""

'"'

\ cup

or

CANDY.

MAPLE

cocoa

syrup

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

Put

remove

('"P maple

1 teaspoon

rich milk

Vs
heat,

'12

sugar

as

maple

black walnut
water

fudge.

meat.-,

BREAD

MAKING

MOLASSES

cup

Vi cup
Boil until it will form

firm

89

BAKING

CANDY.

1 cup

sugar

cold water.

BREAD

AND

best molasses

butter
mass

or

ball when

Cool and pull until light colored

and

dropped

creamy.

into

BREAD

90

MAKING

BAKING

BREAD

AND

Pickles
and Catsup
PICCALILLI.
is

large green

'2 quarts

green

tomatoes

finely chopped

Chop

tomatoes

bag

muslin

1 quarl

cabbage

and

drain

and

i;iblespoon

sugar

mustard

seed

fine and

peppers
over

vinegar

1 cup

peppers
1

finely cut celery

cups

V-^ cup salt, put in

mix
into stone jar mixed
with

night; put

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

seven

pounds

PICKLE.

PEACH

of peaches

pitted and

peeled,

iy2

halved,

take

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

"\l/2

lake

-IV2pounds

of

and
for about
10

least one-half

at

do

not

in

jars and

boil to pieces.

wanted

the

pour

sugar

hour,

though

Remove
syrup

care

peaches

of

he

must

from

them,

over

taken
then

syrup,

which

that

he

may

put

they
them

strained

if

clear.

SWEET
SWEET
Pear

pickles

may

PEAR
CRAB

he

PICKLES.

APPLE
the

made

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

jars, turn
reheated

pints

on

and

the pickles ami

syrup
put

which
back on

they

PICKLES.
same

until

peach

skins

are

pickles.
broken;

Crab
then

boil slowly

can

be

the

pickles,

keep better.

as

drained

until tender, put in

off in a few days am!

this adds

to

the

flavor of

MAKING

BREAD

VND

BREAD

BAKING

91

CATSUP.

1
"")

2 tablespoons

peel? tomatoes
large onions

1 cup

sugar

("ut out

stem

do

peel;

but

not

tomatoes

and

10

boil

and
bottles

celery seed

dark

and

the

peel

cook

Add

one-half.

ends

celery

cloves and

whole

1 tablespoon

V2 teaspoon

1 pint vinegar
1 tablespoon
pepper

seed

sugar,

onions,

of firm, ripened

vinegar,

on

set

bag,

boil down
balance

and

seasoning
Take
out

tomatoes,

to
thin, add
fire with
slow

slice very

and

soft,

longer.

minutes

spots

closes

paprika

strain and
tied in loose muslin

until

sail

1 tablespoon

bag

spice

about

of spices,

and

seal

in

jars.

or

CATSUP.

1 gallon
1 cup

8 tablespoons

tomatoes

strained

14 teaspoon

sugar

4 tablespoons

salt

2 tablespoons

white

Cook

slowly

10 medium
2
2

red pepper

1 pint vinegar

pepper
until it thickens.

SWEET
(i qts. green

mustard

Seal in bottles

or

jars.

PICKLES.

TOMATO

4 sticks cinnamon

sliced tomatoes

sized onions

teaspoons

cloves

red peppers

I tablespoon

mustard

cups

1 tablespoon

celery

sugar

seed

1 qt. vinegar
Slice the tomatoes
drain

with
celery

and

press

out

sliced onions
seed.

and mix in a cup of salt, let set over

the brine, put into jars in alternate

and

Cook

vinegar

cloves (tied in muslin

In a few
the pickles.
Repeat
liquid

about

2
10

or

peppers;

sliced

bag),
days

and

sugar

10

minutes,

minutes

each

at

with
and

seed

and

cinnamon
while hot

and

mustard
stick
turn

over

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

drain

3 times

adding

night,
layers.

time.

MAKING

BREAD

!i2

AND

RELISH.

TOMATO
I )ne

and

seeded,
over

tomatoes

peek

night

lour

in

too ripe, seeded.

chop fine and add

not

onions,

muslin

Boil for

bag.

few

let cool.

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

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

DILL

Medium

cup

minutes

salt.

Drain

two

quarts

drained

Put

peppers

vegetables
two

seed, and

mustard

Pour
chopper.
It will be
cover.

sharp

vinegar,

2V2

gal- water
leaves

grape
place a layer

cucumbers,
keg, put in layer

very

green

sized cucumbers

Dill and

jar

use

Three

PICKLES.

1 pint salt, 2 to

or

white

sweetened

over

Wash

BAKING

BREAD

leaves

of grape

head

of cucumbers

or

with
dill, until

in bottom

of
dill,
of

two

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

grape

brine, heat

leaves,

to boiling point, cool, and

turn

WATERMELON

back

on

pickles.

PICKLES.

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

two

gallons

of prepared

rind, put

in stone

jar

or

cover

crock,

night. Drain off the brine and cook

until tender, drain well; then add a syrup
made
in the following
6
to
8
3
to
to
cups
sugar
cups
proportions:

with cold water

in fiesh water

and

set

over

-i

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

combine
In a day
hot.

with
or

Cover

rinds

two

and

turn

set

and

cook

off syrup,
awav.

slowly
reheat

10
and

minutes;
pour

over

put

into

pickles

jars.
while

MAKING

BREAD

BREAD

AND

93

BAKING

SAUCE.

CHILI

large ripe tomatoes

'1 tablespoons

sail

8 large onions
6 cups vinegar

mustard

1 teaspoon

_!4

cups

sized red

medium

tomatoes,

cut

celery

'

cut fine

celery

Chop

1 tablespoon

sugar

2 cups

fine.

1 teaspoon

peppers

onions
Add

teaspoon

and

red peppers;
sugar

vinegar,

and

seed

cinnamon
pepper

paprika
ground

cloves

into kettle with

Cook slowly
spices.
put

3 hours.

or

CHOW

1 peck

CHOW.

tomatoes

green

5 g]

en

1 bunch

onions

6 medium

lb. cabbage

tablespoons

peppers

cup

celery

sized cucumbers

salt

hop

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

sugar,

into kettle and boil

1 tablespoon
pepper,

tablespoons

turn

cider vinegar
brown

Turn

off and

mustard
reheat

seed,

the vinegar

few

minutes

with

or

3 cups

1 tablespoon
onto
or

celery seed
boiling
vegetables

3 times

at intervals

of

and
hot.

few

days.

OIL

PICKLES.

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

pep]

of

and
""

of celery seed. 3

ounces

oil, and

cover

with

cold

ounces

vinegar.

of mustard,

one

pint

BREAD

94

MAKING

SALT

BREAD

AND

CUCUMBER

BAKING

PICKLES.

Carefully pick cucumbers

3 to 4 inches in length, cutting the

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

weighted

freshen,

To
i lie water

to

covered with brine.

for
soak in fresh water

and

two

three

or

the water

times,

teaspoon

freshening

while

will

CUCUMBER

Prepare
a

using

the

smaller

leaves, fresh

size.

Place

picked, about

alternating
leaves, then cover

to

cucumbers

until

jar

two.

or

changing

alum
pickles firm

the

added

PICKLES.

for salt cucumber

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

inch

an

deep,

then

is filled; cover

all with
4 quarts of water.
will be

day

of powdered

make

brine, made

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

for

ready

use.

one

encumof bers,

layer

with

with
Set in

layer

cup

of grape

salt,

cup

in
cool place and
These pickles do not
a

SAUERKRAUT.

Everybody
of

likes sauerkraut.
in every
gallons or more

few

nourishing.
but if a keg
("]"

If 5 to 10 gallons

Remove
in center,

leaves

outer
remove

is made

without

cabbage

as

is

he
should
cellar; it is both

to be made,

barrel is to be used, select

or
in it and scald it out well.

vinegar

fine

are

There

far

as

from

the heart

and

use

cutter

the

center

cabbage

that

and

cut

has

each

shred

in that

had

jar.

cider
in two

head

way.

and.

large

shred with kraut cutter.

knife, cut
a large
sharp
and

keg

or

healthy

select

one

jar

If kraut
into the

cutting

as

as

possible.
Drop
the shredded

cut.

and

when

there

cabbage
are
three

into the jar

or

four inches

or

keg

sprinkle

as

fast
in

as

it

hand-

MAKING

BREAD

AND

BREAD

95

BAKING

ful of salt, and tamp

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

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

as

long.

Always
cover

keep

the kraul

it at all times.
is properly

There

down, so thai the brine will

weighted
will be plenty of brine if the shredded
Kraut

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

cabbage

moderately
cool

place.

warm

tamped.

place for the first three

weeks:

then

place

in

96

BREAD

AND

MAKING

BREAD

BAKING

Canning Fruitsand Vegetables

In canning

i'ruil and

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

sterilization
and

be

must

the jars

or

containers.

to heat to 212" or the boiling

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

By

Fruits

are

generally

than

quicker

sterilized much

vegetables,

some

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

Sweet

to

forks

silver spoons,

can,

nade

tomatoes

quite simple

the

the

most

in the following:

EXTRACTS

FROM

STATES

UNITED

knives.

difficult of all vegetables

is
least difficult. Canning
corn
sweet

is considered

corn

and

and

OF

DEPARTMENT

Canning

NO.

BULLETIN

521,

AGRICULTURE.

Recipes.

TOMATOES.

Grade
Dip
only

in

cold water,

and

covers,

add

one

size, and

remove

level

quality.

skins, pack

teaspoonful

Scald

whole.
salt to

to

loosen

Fill with
each

quart.

skins.

tomatoes

Place

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

rubber and
18 minutes
steam

for ripeness,

partially seal.

AND

MAKING

BREAD

9,

BAKING

BREAD

STRAWBERRIES.

fresh,

Cjiji

berries

sound

day

same

(twist

Hull

picked.

berries off hull),place in strainer, pour hot water

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

in water-seal

(Syrup:

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

outfit,

IV2

or

SWEET

in boiling

Blanch

size and

CORN

10

water

freshness;

(On

or

15 minutes,

rubber
and top and
in hot water
bath,
minutes

(Pleat up for table

SWEET

and

use

CORN

5 pounds

in steamer,

pint.

Proceed

as

partially
iy2 hours

of steam,

jars,tighten

40

invert,

covers,

in hot

not

or

water.)

(Offthe Cob).

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

to each

to ripeness,

according

Place

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

Cob).

the

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

butts and tips, add just a

ful of salt to each quart.
180 to 240
tighten. Process

and

thick.)

after

blanching.

1 level teaspoonful

Pack
salt

above.

PEAS"

BEANS.

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

Blanch

5 pounds

of steam,

or

45

minutes

in pressure

cooker.

BREAD

98

Time

home

Table

in the

be followed

To

BREAD

For

canners.

BAKING

OF

DEPARTMENT

STATES

UNITED

AND

MAKING

for

AGRICULTURE.

Canning1.

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

level, add about 25% time to this schedule.

By following
Bulletin No. 521.
to Farmers'

is

This

supplement

the general

tions
instruc-

will have the

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

Home

bath
Products

at 212o
Minutes

lie canned.

to

outfits

Pressure

Steam-

made

lint water

Water-seal
outfits
214o

Minutes

pressure
cooker 5
or

more

lbs.

cooker
10 lbs.
or

more

Minutes
.Minutes

20

15

10

Apricots

15

12

12

Asparagus

60

60

45

35

90

60

60

45

12

10

15

12

10

210

180

60

40

15

15

10

10

90

75

60

40

30

25

10

10

15

12

Sauerkraut

50

50

40

25

Strawberries

12

Tomatoes

22

18

15

10

Grape

15

15

10

30

25

15

10

60

60

45

35

250

240

180

40

15

15

10

Apples,

Peas,

or

whole

Beans,

sliced.

Okra

Blackberries
Peaches

Cherries,

Corn

(without acids)

....

Grapes,

Pears,

Plums....

Huckleberries
Beets,

Turnips,

etc

Pineapple

'.

Raspberries

....

Juice

Quince
Pumpkin

Chicken,
Rhubarb

and
Beef

Squash.

...

TOMATOES.

CANNED
firm,

Select
the

through

hand

the

pieces
smaller
from
the seeds

through

from

stirring

gradually

bowl,

and

skim

forcing

the

halves

into

the

cut

kettle;

preserving

seive and
each 3 or

the bottom,

hand

in

put

into
a

salt to

teaspoon

with

be

should
and drop

peel, slice
and
in the palm
of

one-half

place

the

closing

which

out.

seeds

by

press

Scald

tomatoes.

flat way,

the

center

and

large

ripe,

99

BAKING

BREAD

AND

MAKING

BREAD

drain

juice

the

to the fruit in the kettle,

add
4 pints

of fruit; heat slowly,

boil slowly 5 to 8 minutes, seal.

STRAWBERRIES.

CANNED

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

To

hull

wash

if you

them

then
choose;
dredge
or
them

over

.sprinkle
quarts
of berries.

Let

one
with
few hours

stand

in

them

place

over

pan;

granite

two

to

sugar

of

cup
or

in

night

cool

place.

Then

as

somewhat

you

on

on

range

rubber

merged.
Boil

them

or

the

in, but

berries, add
heat

and

wooden

without

put

from

juice drained
set

jars with

fill fruit

wire
rings,

clowly,

rack

and

berries, pressing
do

two

cups

fillwith

water

5 to

longer, take out

boil 5 to 10 minutes
to fill jars, sometimes
syrup
enough

little syrup

make
keeps

of sugar

and

be

in the

canned

cans

anything

by

the

same

until

begins

juice,

cup

jars are

to

and

seal.

When

This
them

Take

not

method
in their

jars

enough

of canning
own

juice.

blackberries

cherries, and
If bubbles
should

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

sun-

in boiler, and
There
usually is

set back

more.

half

boil.

and

water.

the berries whole, and preserves

Raspberries,
currants,
pitted sour

may

to each

sugar

the

boil 5 minutes. Set jars with fruit

loosely
in a boiler, with covers
on

8 minutes
after water
boiler, fillthem
with hot syrup,

from

Take

them.

crush

not

down

them

not

in

appear

be regarded
day or two.

as

BREAD

100

MAKING

AND

CANNED
Pit

CUP

cut

and

20

about

slowly

SOUR

CHERRIES.

in two,

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

cherries

to each

"f sugar

cup

minutes.

put

CANNED

Wash
cover

one

with

boiling

peck

As

point.

PLUMS.
Put

of plums.

water;

cold

*4

add
as

soon

BAKING

BREAD

into preserving

them

soda, heat -slowly to

to burst
from
remove

teaspoon

begin

plums

kettle,

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

to 4 cups

sugar

of fruit.

CANNED
Make
halve

2%

necessary.

put

syrup
water

PEACHES.

to 1 hour.

the

hot

syrup

last

jar, a

little

Add

6 cups

sugar

boil 5 minutes.
as

many

Peel,
pears

tillinto hot

filled to the
nip,

fork,

can

be

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

quickly

made

with

hot

sugar.

CANNED

s\

sterilized jars,fill about

the hot syrup, seal. If there

to fill the

vand

tender,

with

into hot

jar with

each

V2

from

Remove
and

hour.

syrup

Simmer

slowly.

of 6 cups sugar and 3 cups water;

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

drop

and

!/2 to

Simmer

seal.

amount

to

PEARS.
cups

halve,
as

core

will cook

jars as

quickly

required,

water

and

in

rinse

in the syrup,
as

kettle,

the preserving
as

quickly
cook

possible, using
strain in and fill with

slowly
fork.

convenient

as

until
When

boiling

hot

MAKING

BREAD

CANNED

Use

and

same

little

using
They

the

sugar

and

be peeled or canned
may
halved, or left whole.

CANNED

In the

cups

fruit

prepared
to

keep

remove

After

water.

the
by

Miid seal.

as

fruit

stem

In

will cook

and

whole
place

preparing
leave stems

the

fruit is put

on,

skins

with

101

for

peaches,
for the syrup.

and

be pitted

may

APPLES.

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

syrup

minutes
in the syrup,

cook
When

very

so

slowly

as

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

crab

apples

to

can

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

before

as

apricots

little less water

CRAB

boiling

as

canning

kettle make

preserving

BAKING

APRICOTS.

in

method

more

BREAD

AND

in the

jars.

the

remove

while
should

the
be

crab

remains

apples

taken

out

MAKING

BREAD

102

AND

BREAD

BAKING

Conserves
PINEAPPLE

One

CONSERVE.

pint oi' pineapple,

canned
bleached
of

or

fresh, shredded
or
cut
Sultana
raisins, Larger

into

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

thick.
CONSERVE.

RHUBARB
Two

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

slowly

cnps

one

hour

or

until thick.

CHERRY
2

cups

pitted

sour

CONSERVE.

cherries

21/2 cups sugar

1 cup Sultana
raisins chopped
black
Y2 cup
meats
walnut
chopped
1 orange
(pulp and juice)
GRAPE

To

two

cups

of

seeded

CONSERVE.
Concord

grapes

add

little cold

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

and

until thick.

in small

teaspoon
conserve

orange

cup

Boil slowly

meats.

been

have

peeled,

and

seeded

cut

to boiling

point, add two cups sugar,

Sultana
one
raisins, one-third
cup
cinnamon,
lemon
or
juice,one-half cup black walnut

heat

pieces;

one-half

that

tomatoes

cups

103

BAKING

CONSERVE.

TOMATO

Two

BREAD

AND

MAKING

BREAD

slowly

hour

one

until thick.

or

ORANGE

CONSERVE.

8 oranges
"

! lemons

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

Select
orange
on

put

the cooking.
Prepare

three

and

skim

seeds

an

until

amount

equal

in

meats

walnut

Slice thin
water

it

tissue

glasses

cut

far

as

as

it to

add
or

make

now

rind;

lots,

two

the

way,

cooking

measure,

thick

very

up

the

possible,
the

and

measure

fruit jars and

for

syrup.

peeled

above

u.

fruit
and

and

cook

with

cover

may

be added

just before

the

cooking

finished, if desired.

ORANGE

20

similar

of sugar,

of sugar

Put

wax.

Black
is

white

and

thickened.

sealing

combine

and

in

rinds

of rind take a cup

in the cooked
turn

removing
with

grapefruit

drain

waters;

cup

each

the

to

each

minutes,

jellsor

6 oranges.
pound

then

add

thickens.

MARMALADE.

3 lemons

of fruit, and
an

Put

and

let set

grapefruit.
over

night.

of sugar
equal amount
in glasses and seal.

and

Add

pint of

Cook
cook

about
until

to

one

apple

and

quince

of apples;
kettle,
in preserving
peck

then

set

back

on

to

range
cook

syrup,
core

on

Remove

until of
hot.

an

hour

Tallman

quince

from

quince

to

rich, deep,

red

return
a

simmer.

slowly

quarter

and

tender,

to

cover

When

cook.

PRESERVES.

preserves,

peel,

core

BAKING

BREAD

APPLE

QUINCE

For

AND

MAKING

BREAD

104

and

use

cut

about

one

quinces

dozen

quince

in eighths,

put

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

sweet

syrup,

apples.
put

kettle, mix
color, put

apples

in

and

and
carefully
in fruit jars and

cook
until
let simmer
seal

while

BREAD

MAKING

AND

BREAD

BAKING

105

Directions
forJelly
Maying
CURRANT

Select currants

half ripened and freshly picked during

if possible.
from
Pick
stems,
weather

that

are

warm
and
put into preserving

sunshine
wash

and
fruit from

wooden

sauce

juice and

mat

juice is

"While
in

sugar

pan.

to the point

almost

it is needed.

than

Skim

more.

gently

by

Boil

until

quart

but

do

boil.

not

jellbag

of fruit. Heat
Mash
well, use
drain;

to

through

linen

is used

If gas

cloth

set

place

in the

oven

of scorching,

better

is dissolved,

task

When

hot
while

tests,

for the glasses

in

turning
to

between

two

prevent

an

asbestos

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

skim

carefully.

Begin

teaspoon

or
minute
When
ready

in

put

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

sugar

let drain

and
have

of the juice and putting it into a

it will start to congeal
cool ; if cooked
enough
almost
it
is
if
it
does not set, test again
and
while
still warm,
taking

keep

to

pan.

heating,

and

to each

slowly.

sauce

under

little water

dripping.

strain

to boil; heat

pan

Add

cup

into

turn

and

until it stops

pressing

Measure

thoroughly,

masher

without

kettle.

half

say

scorching,

until heated

slowly

JELLY.

most

the

in.

if

slowly

very

be strained

it gives

jelly into

breaking,

jelly is poured

can

but

cases,

hot

it

boiling

the

again,

perfectly

glasses, they
is placed
teaspoon

testing

at

once

allowing

all the
a

to

saucer

very

clear

time.
cult
diffi-

jelly.

need not be
in the glass

106

BREAD

MAKING

CURRANT

For
thirds

currant

as

with

jelly,use

one-third

currant

of sugar,

amount

two-

of sugar

and

JELLY.

three-fourths

and

and

currant

amount

STRAWBERRY

one-fourth

three-fourths

with

JELLY.

juice with three-fourths

jelly.
currant

CURRANT

Use

BAKING

RASPBERRY

raspberry

raspberry

proceed

BREAD

AND

and

strawberry
as

proceed

with

juice,
currant

jelly.

GOOSEBERRY

Prepare

add
Set
to

water

the

on

break

pan

and

sugar

heat

to

and

range,

as

proceed

green

(or a

as

light colored
little
of
or

more)

is finished drop

and

with

in

4 to 8 drops

coloring

under
fruit begins
boil, when
put

and

in

jellbag

to

JELLY.

jelly, selecting

crabapple

skin.

pan,
the fruit.

jelly.

other

MINT

Proceed

mash

sauce

muslin

Skim
with

not

into

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

juice through

boil steadily.

do

slowly,

from

remove

open

Strain

drain.

them
put
gooseberries;
be seen
rising in the pan

unripened
until it can
range

JELLY.

Boil

juice with three-fourths

Just before

cane

sugar.
granulated
sprig or 5 or 6 leaves of mint

of vegetable
is for looks only and

fruit

green
can

to

each

be omitted.

pint

for mint
of

that

is*

amount

cooking
flavor,

jelly. The

BREAD

MAKING

BREAD

AND

CRABAPPLE

Pull grown,
core

quarter,

does

that

cut

not

dark

out

usually takes
drain.
Proceed

fruit, boil
20

quite soft, which

jell bag

and

three-fourths

amount

parts

jelly. Make

as

as

minutes
with

to

on

jelly,

boil in water

until fruit is
to half hour, turn
in
slowly

other

jelly,using

about

of sugar.

PLUM

Equal

Set

best for

are

crabs

spots.

the

cover

quite

107

JELLY.

transcendent

unripened,
and

BAKING

ot

CRABAPPLE

plum

erabapple

and

JELLY.

juice

erabapple

jelly;using

a,n

make

very

amount

equal

nice

of sugar.

CRANBERRY

Put

cranberries

them;

eook

equal

amount

into

on

until soft:
of sugar,

jellymoulds

and

to

MOULDS.

cook

in

cold

as

barely

to

fine colander,

strain through
and cook
let cool.

water

marmalade

or

cover

add an
jelly.Turn

and

BREAD

108

MAKING

BREAD

AND

BAKING

BalingPowder and Extracts

BAKING

Mix

sift several

and

tartaric

ounces

acid

and

POWDER

times,
6

1.

NO.

bicarbonate

ounces

ounces

corn

starch;

use

of soda.
the

usual

in baking.

amount

BAKING

One

teaspoon

two

and

sifted well

and

mixed

soda

POWDER

teaspoons

eaieh two

with

2.

NO.

cream

of

tartar,

flour, gives

cups

good

results.

EX.

VANILLA

Cut fine
with

add
and

one

heaping

V2 cup
set in

ounce

of fresh

add
be

ready

warm

line 4

for

beans,

dredge

thoroughly

of sugar, put in a pint fruit jar,and

]/"
and
strong
alcohol; cover
pint deodorized
occasionally.
place for 2 weeks,
stir or shake

water

one-half

vanilla

tablespoon

VANILLA

Cut

1.

NO.

fresh

pint
use.

vanilla

deodorized

EXTRACT

beans,

2.

NO.

put

into

alcohol ; set

ten

jar

or

days

bottle

and

and

it will

BREAD

MAKING

AND

VANILLA

This

be

EXTRACT

is generally

used

used for all purposes.

Cut fine one
oz.
vanilla

beans

dredge
turn

extract

in

ten

on

oz.

sugar,

Vanillin

in small

and

set

in

the

warm

six

for

juice of

oz.

one-half
drams
of fresh
from

week.

the

Into

cup

and

days,

then

another

to

jar, stir,

this
and

in

put

alcohol,

deodorized

lemon;

other

beans,

bottle

few

lemons,

strong
'

oil of

or

can

1.

NO.

of two

half

jar

quart

and

Tonka

oz.

one

let stand

deodorized
one

fountains,

water.

rinds

lemon,

and two
in the preparation

for

the

cup

place

109

3.

soda

and

EXTRACT

pieces

half

jar with

fruit

at

alcohol,

LEMON

Cut

NO.

into

put

deodorized

oz.

dram

one

add

four

BAKING

BREAD

cover

pint
and

pint

jar, put

strong

alcohol

mixture,
extract

strain
is ready

use.

EXTRACT

LEMON

into

NO.

2.

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

ALMONDS.

BLANCHED

Pour

two

or

minute
water

boiling

for

few

hot

and

water

the

minutes;

skins

over

can

drain

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

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

110

AND

MAKING

BREAD

BAKING

BREAD

GriddleCalcesand Fritters
GRIDDLE

Sift together

baking-

teaspoons

heaping

salt, stir in milk or milk and water

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

make

rounding
batter just before

baking.

GRIDDLE
To
spoon

flour, two

cups

teaspoon

one

and

powder
to

two

CAKES.

each

make
little corn

of buttermilk

cup

thin batter,

sour

milk add
dissolved in water;

salt and

add

MILK.

SOUR
or

(levelmeasurement)

soda

to

CAKES,

one

two

or

one

stir in flour
A
beaten
eggs.

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

water,

onedialf
teaspoon

with

(or milk

cake

and

of

dry

water), buckwheat
When

of soda,
bake
on

over

and

night

bake.

half

cake

hike

warm

of fresh milk,
white flour to

pint

one

flour with
yeast

cup

part

is well

to rise until morning.

soaked, add
Stir in pinch

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

teaspoon

hot

sufficiently baked.
If any batter is left
flour and

in

yeast

Stir into

sugar.

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

better.

CAKES.

BUCKWHEAT
Soak

tea

scant

milk
and

as

the

in the

over

night
morning

set it aside

before,

add

but
pinch

no

until

evening,

stir in

yeast

is needed,

set

of soda,

teaspoon

salt

BREAD

MAKING

AND

BREAD

Croquettesand
CORN

Y2

baking-

teaspoon

Drain

batter

the

the

corn,

dough
that

and

in milk

shortening

to

and
and

the

make

in hot

drop

Have

into fat;
take

from

fat
care

hot;

should

be

fat with

wire

cut

taken
spoon,

as

from

FRITTERS.

and

fat.

APPLE

FRITTERS.

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

Slice

hot

eggs.

then

frying

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

oysters

hatter

liquid drained

the

full, stir it into Hour,

hot.

serve

the

half

make

through;

OYSTER

Drain

corn.

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

with tablespoon
fritters are cooked

drain

can

after

corn,

of it. turn

cup

shortening

2 eggs

salt

milk

1 tablespoon

powder
!/2

Make

Waffles

J cup

1 teaspoon

HI

FRITTERS.

flour

1 cup

BAKING

fry
hot.

in

112

BREAD

MAKING

AND

BANANA

1 cup

3 bananas
baking- powder

2 tablespoons
teaspoon

Mix

1/3

juice, and

ingredients

the

and

sprinkle

flour

and

then

stir in

the
one

sot
and
finely minced

well

little finely chopped

if liked.
in

well
or

beaten

cracker
Fry

of

fork,

forms
a

with

about

They

are

beaten

serve

hot.

salt

on

crumbs

the

range,

chicken

and

when

cooked
let
seasonings,

egg.

celery

or

juice may

onion

be

added

dip into egg,

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

the

little milk

crumbs.
in hot

drain

fat like doughnuts,

and

serve

VEAL

Veal

sugar;

powdered

bread

butter

Shape

bananas

the

2 eggs

milk

and

rice

pepper

Hour

stir in milk,
cool

with

x/'-i
teaspoon

chicken
1 tablespoon
butter

Mix

juice

CROQUETTES.

lb. cold

VL'cap

or

sift: mash

and

CHICKEN

2 teaspoons

lemon

with the milk, mix with the flour; stir in lemon

lightly beaten
drop
Use
tablespoon
eggs.
and

into hot fat: drain

Yx

milk

2 eggs

salt

dry

cup

2 teaspoons

sugar

alternating

and

BAKING

FRITTERS.

flour

1 teaspoon

*4

BREAD

Or

any

prepared

using

wire

instead

hot.

CROQUETTES.

be made
may
of cold meat
like chicken croquettes.

kind

spoon

into croquettes.

MAKING

BKEAD

AND

BAKING

BREAD

113

WAFFLES.

2 cups

flour

baking-

1 teaspoon
V2

teaspoon

Mix

of the

Waffle
The

for

2 tablespoons

sift dry

then

the

ingredients,

melted

griddle

be

hot

stir in the milk

and

shortening,

hot

and

for waffles

should

be

and

should

be

cakes,

added.

Serve

shortening.

fold

with
in

the

the

en
beat-

beaten

eggs.

irons should

batter

milk

cups

3 eggs

powder

salt

and

yolks,

whites

lvj

with

syrup.

well
a

greaased.

little thinner

well

beaten

than

when

usually

milk

is

BREAD

1.14

MAKING

AND

BREAD

CULINARY

Bouilon
Braise

"

clear soup;

To

"

dredge

TERMS

Always

Not

Understood.
from

usually, made

meat

for the final roasting or

hake.
Meat
then
and

BAKING

beef tea.

flour, and brown,

preparitory
To stew meat
with vegetables,

with

stewing.
covered

beef;

with

baked

and

mixture

or

roasted.
Canning
and

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

"

sealed

Conserves
amount
are

combination
to

sugar,

of

meats

"

the

of

fruits

consistency

sterilized by

cooking,

jars.
equal

an

with

cooked

jelly,sometimes

of

nut

added.

Consumme

"

clear

rich

bouillon,

or

broth

meat

boiled

down.

Croquettes
eggs

bread

and

in hot

butter

Fondant
sugar

and

body

for serving,

Marmalade
rinds, cooked

cut

fat.

in desired

shapes

and

fried

by

foundation

of

prescribed

rules.

chopped

meat,

or

candies ;

cream

most

different kinds

of meat

for stuffing.

used

Fricassee

Finely

"

or

boiled

water

bread

with

fat.

other

The

"

Forcemeat
usually

or

fried in deep

and

of

.Croutons

into balls, coated

etc. shaped

meat

crumbs

Pieces

"

Minced

"

Chicken,

"

and
"

stewed

with

fowl,
small
: it is served

combination
an

equal

rabbit

with

of fruits;
amount

or

veal,

cut

suitable

gravy.

usually

of sugar,

the

pulp

until it

and

jellies.

BREAD

Meringue
and

Preserves
Pot

whites

used

for frosting

"

stew

BREAD

of eggs,

Efcuit cooked

"

Pourri

includes

AND

The

"

flavored,

MAKING

beaten

to

an

different

kinds

of

sweetened

etc.

of sugar.

amount

equal

115

troth,

pies, puddings,

with

of

BAKING

meat:

sometimes

vegetables.

Puree

"

thickened

soup,

; usually

vegetables
Ragout

"

beans

highly

the

with

or

strained

pulp

meat,

similar

of cooked

peas.
stew

seasoned

of

to

pot

pourri.

Saute

Fish

"

Souffle
beaten

"

Tutti

"

light, Huffy

An

Frutti
as

fried

meat

light, seasoned

Tartare

chopped

or

and

uncooked
"

for salad.

little fat.

in very

omelet,

usually
sauce,

combination

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

made

very

of

sharp,

different

used
kinds

on

meats.

of

fruit;

BREAD

116

AND

MAKING

THE

Thanksgiving

THANKSGIVING

FIRST

day,

BAKING

BREAD

Christmas

day

Year's

New

and

holidays

are

for Divine

is

and festivities, the former

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

an

the

to this heing the first

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

in 1620.

Rock

can

be

only

Some

as

regarded

and
depended,

which so much
by death, to less than
thanksgiving

To

and

Indian

public

the

summer,

prosperous

an

the

three

gathering

festivities, to

of

that

colony,
score,

However,

festival.

good

had

now

decided

to

all

were

which

after
harvest

been

hold

on

reduced

period of
ing
bidden, includa

of his tribe; all told 146 persons.

for the feast Governor
Braddock
sent
out four
provide
into the forest to bring in wild fowl of which
they obtained

help

hunters
an

History

chief and

abundance.
does not

in what
it
month
last days
of October
or

ninty

tell
was
or

us

upon

day

what

this

it probably
took
in November,
before the

held, but

feast

began,

place

in the

weather

came
be-

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

"

it, though

about

Cape
The

Cod

next

this without
among

brought

them

the

colony

cranberry

thanksgiving

located

supplies

and

which

where

is

ous
fam-

now

the

Feb.

22, 1623,

marshes.
record

festivities, followed
friends

near,

says,

the

was

arrival

relatives of the
were

sorely

held
of

on

other

Pilgrim^

colonists, this ship

needed-

also

MAKING

BREAD

The

summer

with
spring

threatened

that

BAKING

day

whole
to

come

Avould

had

crops

117

folwinter lowed
in the
and

the

and

famine,

well

drought

started

destruction.

entire

in July

rain

the

after

their

Early

BREAD

not prosperous
of 1622 was
disaster, distress, sickness and

1623

of

AND

was

their

save

to

fasting

crops.

There

given

and prayer,
followed
a

rainfall that revived the fields and also the spirits of

thereof a day of thanksgiving
was
colony, and in gratitude

plentiful
the

July 30, 1623.

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

no

event

the

for this holida}', it usually

day

set

the

as

such
mother

appointment

of

of relatives

of thanks,

in the

harvest

bountiful

ats

autumn

or

the

been

observance

time.

customary

holiday

Lincoln

and

is

of one
possible exception
is the great
Thanksgiving

legal holiday
or

in all the

states,

American

it is observed
by
possessions
and

feast day,

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

of family

reunions,
was
the day

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

first holiday

that
women

dinner,

Thanksgiving

next

and

perchance

first Thanksgiving,
in

strange

with

two.

in

her

period
for
the
called

always
this led to the

and

from

colonists

Indians

the

over

victory

new

and

important

some

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

national

the

day

President

1863

November
has

them.

of Thanksgiving
In

or

country,

with

of peace

arrival

followed

let her

it may
by

recall the

be
a

prepared
land in thait long

on

small
ago.

the

preparing

story

of the

anniversary

group

of

of homesick

118

BREAD

MAKING

PREPARING

THE

The

preparation

before,

day

the
forenoon

of the

The

turkey

AND

BREAD

BAKIXH

THANKSGIVING

DINNER.

of

the

Thanksgiving-

so

that

all of the work

gun
should be bewill not fall to the

dinner

holiday.
fowl

or

and set back

in an hour
through

is to be used

that

in the

vance
roasted in admorning', it will heat

next

; it should

two

or

the

oven

be

can

be basted

frequently

while

heating.
A

more

satisfactory

then

roaster,

it in

cool place over

; if it is to be oyster

dressing

the

make

set

is to make

way

fowl

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

in the usual way, mix.

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

pudding
hour
an

steamed

lemon

be

should

in advance,
it is best with

days

several

before

two

or

made

serving,

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

needed, and
Thanksgiving
by

no

should

not

dinner,

minute

sweet

white;
of

milk,
take

butter

The

needed;

two

or

up

sop

be forgotten

with

then

task

salt, then

with

sprinkle
the

following

can

be

omitted,

few

page
one

always

heavy

edge

they
go

are
a

with

dashes

spoon

half

cup
snow

until

with

for

small

bits

of peprika.

is in greater

vegetable

of stove

well, add

dish, dot top

vegetable
with

on

mash

or

masher

on

they

drain, set

water,

uncovered,

in warmed

as

reheated

Mashed
potatoes
rutabagas.
in preparing
dinner;
a
boil

do mashed
least

stir briskly

and
menu

as

the

means

briskly, well covered

a

uncooked

sauce.

Mince

are

and

variety

is enough,

than

celery

MAKING

BREAD

and

olives

should
For
one

be

are

served

dessert

variety

place

The

"

rather
Plum

of pie;

of something
salad

the

cabbage
better; use

nice, sweet

very

than

fruit and

BAKING

as

pickles such
sour

nuts

peach

119

or

melon,

pickles.
sauce

and

pudding

need

is sufficient, possibly
not be served unless in

else.

should be fresh
fine or use
very
good

BREAD

AND

made
a

rich dressing.

; for

food

cabbage

chopper,

which

salad,
some

chop
like

120

BREAD

AND

MAKING

BAKING

BREAD

MENU

Thanksgiving or Christmas
Cream
Roast

Tomato

of

Oyster-

Turkey

Dressing

Gravy

Brown

Mashed
Mashed

Soup

Potatoes

Corn

Rutabagas

Moulds

Cranberrry

Olives

Celery
Fruit
Minee

Salad
Pumpkin

Pie

Pie

Coffee
Fruit

Cluster

Raisins

Nuts

MAKING

BREAD

AND

BREAD

BAKING

Christmas Menu
Consumine

Roast

Turkey

Onion
Brown

Mashed

Gra.vy
Mashed

Potatoes

Cranberry
Baked

Sweet

Rutabagas

Sauce

Potatoes,

Southern

Celery

Style

Olives

Rolls
Plum

Dressing

Cabbage

Pudding

Lemon

Mince

Coffee

Pie

Salad
Sauce

121

122

BREAD

MAKING

AND

BREAD

BAKING

BREAD

MAKING

AND

BREAD

BAKING

123

124

BREAD

MAKING

AND

BREAD

BAKING

BREAD

MAKING

AND

BREAD

BAKING

125

BREAD

126

AND

MAKING

BREAD

BAKING

INDEX

Almonds,

Blanched

Apricots,

Baking

canned

No.

Powder

Baking

Cake,

spice

101

Cake,

sponge

27
27

108

1
2

108

,.

77

baked

Bananas,

68

baked

Beans,
Beans,
Beans,

Beef

No.

Powder

Cake,

sponge

Cake,

wedding

Cake,

white
buckwheat

Cakes,
Cakes,

69

Cakes,

griddle

canned

97

Cakes,

griddle,

67

Cakes,

sugar

76

Candy,

butter

roast

boiled

28
110

30
110
sour

milk

110

30
scotch

86

86

Candy,

divinity

baked

powder
brown

18

Bread,

17

Candy,

chocolate

creams

Bread,

Boston

brown

16

Candy,

chocolate

creams

87

creams

88

Biscuit,

Bread,
Bread,
Bread,

Bread,
Bread,
Bread,

baking

28

cheese

baked

pot

Beets,

27

109

compressed
dry
yeast

yeast

ginger
Graham
nut
rye

13

Candy,

13

Candy,

30

Candy,

16

Candy,

chocolate
fudge

87

88

maple

maple

88

fudge

88

15

Candy,

molasses

89

17

Candy,

panoche

87

16

Candy,

stuffed dates
fruits " vegetables....

88

Bread,

Steamed

Cake,

birthday

29

Canning

coffee

23

Carrots,

23

Catsup

91

25

Catsup

91

Cake,

Cake,
Cake,

coffee
dark
fruit

brown

76

cream

Cake,

fruit

25

Cherries,

Cake,

ginger

30

Chili

Cake,

gold

26

Chili

100

canned

78

carne

con

96

93

sauce

71

Cake,

jelly roll

30

Chicken,

brown

Cake,

layer

29

Chicken

fricasseed

light fruit

26

Chow

93

molasses

32

Christmas

menu

121

26

Conserve,

cherry

Cake,

(Cake,
Cake,
Cake,

Cake,

pound
silver
sour

cream

26

Conserve,

27

Conserve,

chow

grape
orange

fricasseed

71

102
102
103

MAKING

BREAD
Conserve,

pineapple

Conserve,

AND

BREAD

102

Icing,

102

127

BAKING

boiled

37

ginger

31

Cookies,

ginger

31

Cookies,

molasses

31

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

rocks

32

Kaffee

Kuchen

sugar

32

Lemon

Extract

No.

109

44

Lemon

Extract

No.

109

rhubarb

Conserve,

canned

97

creamed

75

scalloped

75

Corn,
Corn,

103

tomato

Corn,
Cookies,

Cookies,
Cookies,

Cream,

101

Macaroni

Cranberry

107

Marmalade,

orange

74

Mayonnaise

dressing

moulds
and

Croquettes,

chicken

Croquettes,

cheese

veal

Cucumbers,

sliced

Culinary

112

Measuring
Meat

81

Meat

114

Terms

and

112

cheese

Noodles

deviled

79

Noodles

and

Filling, banana

36

Oysters,

scalloped

37

Pastry

curry

Eggs,

billing, banana

Filling, banana

and
" whipped

Filling, chocolate
Filling,

cream

cream

Filling, fig
lemon

"Filling,
Filling, orange
Fish, baked,

cream

107
19

73

70

65

Mustard,

milk

sauce

meat

79

sauce

107

70

33

sour

Eggs,

106

80

Joaf

Muffins

Doughnuts,

106

22

loaf, tomato

Mince

106

103

cup

34

Doughnuts

106

24

whipped
Crabapples,
canned

Creamettes

105

19
table

82
78

cheese

78
75

pointers

20

canned

100

35

Peaches,

36

Pears,

canned

100

35

Peas,

canned

97

36

Peas,

creamed

75

35

Peppers,

stuffed

77

36

Picca-liili

90

72

Pickles,

crabapple

90

scalloped
Fritters, apple
Fritters, banana

72

Pickles,
Pickles,

cucumber
dill

94

112
112

Pickles,

oil

93

Fritters,

corn

Ill

Pickles,

peach

90

Fritters,

oyster

Ill

Pickles,

pear

90

Fish,

Frosting,

boiled

37

Pickles,

salt

Frosting,

cream

37

Pickles,

tomato

Gems,

Graham

Gems,

Tee

cream,

Tee

cream,

94
91

19

Pickles,

19

Pie,

apple

46

68

Pie,

cherry

46

vanilla

38

Pie,

sherbet

38

Pie,

sour

Gravy,

cucumbers

92

milk
brown

watermelon

92

chicken

69

chocolate

48

BREAD

128
Pie,

cocoanut

Pie,

MAKING

AND

BREAD

BAKING

48

Sandwiches,

egg
nut

pimento.

and

85

cream

48

Sandwiches,

Pie

crust

45

Sandwiches,

olive

84

Pie

crust

45

Sandwiches,

peanut

85

Sandwiches,

raisin

85

Pie,

custard
lemon

48
47

Sandwiches,

veal

84

Pie,

Pie,

84

lemon

47

Sauce,

curry

82

Pie,

mince

47

Sauce,

lemon

83

Pie,

mock

46

Sauce,

lemon

83

46

Sauce,

vinegar

76

100

Sauce,

Pie,

cherry

raisin

Plums,

canned
Potatoes,
baked
Pudding,

Pudding,
Pudding,

corn

Pudding

Sauer

tapioca

Slaw,

beet

79

Betty

41

Slaw,

cream

79

40

Slaw,

salmon

79

42

Soup,

vegetable

68

meal

crows

nest

fruit

Pudding,
Pudding,

Indian

Pudding,

Pudding,

38

73

rhubard

Spaghetti

"

42

Spaghetti

"

tapioca

Quince-apple

39

Stew

42

Stew

104

preserves

66

boiled

Rolls

and

72

oysters

biscuits

71

dumplings

71
97

canned

18

Strawberries, canned
Succotash

home

method

99
75

77

Thanksgiving

dinner,

118

apple

Thanksgiving,

the

116

Thanksgiving

menu

mashed

cabbage

Salad,

chicken

81

Time

Salad,

81

Tomato

Salad

cucumber
dressing

82

Tomatoes,

Salad

dressing,

81

Tomatoes,

Salad

dressing,

80

Tomatoes,

cream

mayonnaise

...

table

fruit

43

Tomatoes,

Salad,

lettuce

81

Turkey

Salad,

potato

80

Turkey,

Salad,

red

80

Turnips,

Salad,

salmon

82

Salad,

tutti frutti

43

canned
butter

gravy

scalloped
Sandwiches,
cheese

for

preparing
first

120
98

canning

92

relish

Salad,

Salmon,

tomatoes

and
Strawberries,

80

Salmon,

73

43

Rutabaga,

Salmon,

68

tomato

cream

39

suet

Salad,

Soup,
Short

41

Pudding,

Salad,

41

40

plum

rice

Pudding,

94

cake, strawberry
Spaghetti, Spanish

Pudding,

Rice,

77
42

sweet

apple
Brown

83

white
Kraut

96

canned
home

canned

method

99
76

stewed

76

stuffed
dressing

67
67

roast

77

Vanilla

mashed
Extract

No.

108

Vanilla

Extract

No.

108

74

Vanilla

Extract

No.

109

74

Veal

74

Veal,

84

Waffles

loaf
pressed

70
69
113