Press enter after choosing selection

Favorite Recipes - Vol. 2 from St. Andrew's Tuesday Guild

Publisher
St. Andrew's Tuesday Guild. Ann Arbor, Michigan
Year
1977
Download PDF
OCR Text

The Yellow and Blue Cook Book A Choice Collection of Choice Recipes Published by The Women's Auxiliary to the University of Michigan Presbyterian Corporation of the First Presbyterian Church Ann Arbor, Michigan 1923 --------------------------------------------------------------------- (yellow0002) On the pages of this little book Are many a weighed-out treasure, But our thanks to those who gave us aid We can neither weigh nor measure. Deal with our advertisers and mention The Yellow and Blue Cook Book COPYRIGHTED 1923 BY THE PUBLISHERS PRINTED BY THE MILAN LEADER, MILAN MICHIGAN --------------------------------------------------------------------- (yellow0003) Steamed Orange Pudding Two tablespoons butter, 1 cup stale broad crumbs from soft part of loaf, 1 cup milk, 1-2 cup sugar, 1 orange, 3 eggs, 1-8 teaspoon salt. Melt butter without changing color or bubbling. Add bread crumbs and milk and cook, stir- ring constantly until thick and smooth. Add sugar and salt and yolks of eggs beaten until thick and lemon colored. Add grated rind and juice of orange and mix thoroughly. Beat whites of eggs until stiff and dry on a platter with a wire whisk. Fold into first mixture and turn into a buttered mold. Steam forty-five minutes and serve with the following sauce. Orange Sauce One lemon, 1-2 cup orange juice, 1-3 cup sugar, 1 egg. Grate rind of lemon and squeeze out juice. Mix juice and grated rind with orange juice and sugar. Add yolk of egg and cook over hot water. Beat with a fork or small whisk while cooking. As soon as mixture thickens remove from heat and fold in white of eggs beaten until stiff and dry. Chill before serving. Date Nut Loaf. 1/2 c fat 1 1/4 c sugar 2 eggs 1 t vanilla 1 t cinnamon 1/2 t cloves 1/4 t salt 2-3 c sour milk or buttermilk 2 1/2 c flour 1 t soda 1 c chopped dates 1/2 c nuts Cream fat and sugar. Add other ingredients and beat two minutes. Pour in large loaf pan lined with waxed paper. Bake 40 minutes in moderately slow oven. Sends Favorite Recipe. Dear Miss Hathaway: I am send- ing one of my favorite recipes on how to make lemon pie. I hope you will like it. I like the recipes I get from your column very much. Mix five tablespoons of flour, one cup of sugar and add three cups of boiling water. Stir constantly over a slow fire. After four minutes stir in one-half tablespoon of butter. Remove from the fire, add two un- beaten egg yolks and stir well. Add the grated rind and strained juice of one lemon, also a little salt. Beat the two egg whites until stiff, fold carefully into the hot mixture and turn into a pastry shell. The stiffly beaten egg whites are folded into the pie instead of used on top in the form meringue. The pie is delicious. MISS F. R., Detroit. Lobster Cucumber Salad. 1 can lobster 1 choped cucumber 3 stalks celery, cut in small pieces 1 tablespoon chopped pimien to Salt and pepper Mayonnaise Lettuce. Drain lobster, cut in small pieces, add cucumber, celery, pimiento, sea- soning to suit taste. Marinate with a little French dressing and chill. Drain, add mayonnaise in quantity desired, heap on lettuce leaves and serve with ripe or stuffed olives. This makes two servings. JEAN M. SCHOLEFIELD. Detroit. Banana Cake. (A Dessert.) 1/2 c fat 1 3/4 c sugar 2 eggs 1 t vanilla 1 t lemon extract 1/4 salt 2 T sour milk 1 c mashed bananas 1/2 c nut meats 2 c flour 1 t soda 2 t baking powder Cream the fat and sugar. Add the eggs and extracts and beat for two minutes. Add the rest of the ingredients and pour into a loaf pan, which has been lined with waxed paper. Babe in a slow oven for 40 minutes. Cool and serve cut in slices and topped with whipped cream. --------------------------------------------------------------------- (yellow0004) Table of Equivalents 3 teaspoons--- 1 tablespoon 16 tablespoons--- 1 cup 2 cups--- 1 pint 2 pints--- 1 quart 4 quarts--- 1 gallon 2 gallons--- 1 peck 2 cups sugar--- 1 pound, approximately 2 cups butter--- 1 pound, approximately 1 pint (liquid)--- 1 pound 4 cups flour--- 1 pound 2 tablespoons butter--- 1 ounce Abbreviations qt.--- quart oz.--- ounce lb.--- pound pt.--- pint pk.--- peck min.--- minute hr.--- hours QUANTITIES FOR PLANNING BANQUETS, Etc. 1 qt. coffee cream serves 25 persons 1 lb. coffee serves 40 Allow 1/4 lb. meat for each person, both for creamed meats and roasts. 1 bushel potatoes serves 100 All measurements in this book, unless otherwise stated, are level. --------------------------------------------------------------------- (yellow0005) BREADS Bread, Rolls, Muffins, Gems, and Griddle Cakes Bread The making of yeast bread is not the difficult process which the uninitiated are wont to consider it, and the satis- faction experienced in being able to serve a family excellent home made bread and rolls of various kinds is well worth the effort. I use a bread-mixer and a good bread flour, and try to conduct the whole process in a warm atmosphere, say around 80 degrees. Into the bread-mixer put two cups of sweet milk which have been scalded, two tablespoons of sugar, one tablespoon of salt, one heaping tablespoon of butter or lard, two cups of water, and one cake of compressed yeast, dissolved in part of the water, being careful to have the mixture warm and not hot enough to scald the yeast. Then add twelve cups of flour and stir until a smooth ball is form- ed, cover and place where it will be warm over night. In the morning, uncover and turn the rod a few time to let the gas escape from the dough, cover and let rise again. After breakfast, take the dough out onto the molding board, cut into four equal parts, form into loaves and put into well but- tered pans, put in a moderately warm place to rise until double the original size. Bake in a moderate oven about forty-five minutes. Many interesting variations may be made by taking a lump of the light dough, kneading butter into it, and cutting or shaping into rolls. Or, roll thin and spread with a mixture of butter, sugar, cinnamon, and pecans, roll up and cut into slices, which should be placed on a buttered pan and covered. Keep in a warm place until very light. Then bake in a moderate oven until delicately brown. Mrs. D. C. Chipman. --------------------------------------------------------------------- (yellow0006) White Bread with Self-Starter 1 pint mashed potatoes 1 pint water 2 tablespoons sugar 2 tablespoons, heaping, flour Mix while hot, let cool, and add one yeast cake. Set away until needed. To make bread with it, cook 3 small potatoes, mash; while hot, add the water the potatoes were cooked in (about 1 quart), 2 tablespoons flour and 2 of sugar. Beat thorough- ly and let stand until cool, then add to the first mixture. In the morning, stir well and take out about 1 cup of the mixture. Have about 15 cups of flour in bowl (arranged with flour having hollow in center), put in yeast and two- thirds pint warm water to 2 pints yeast. Add 1 tablespoon sugar and mix up stiff. Let rise to twice the original size; mold into loaves; let rise and bake. Mrs. Louis Schwenkmeyer. Cinnamon Buns 2 ounces butter 3 eggs 1/2 yeast cake 1 pint milk 1 teaspoon salt Put milk in double boiler to scald. Beat eggs until light and pour scalded milk over them. Add butter and let stand until luke warm. Then add the yeast, salt, and suffi- cient flour to make a thin batter. Beat thoroughly and con- tinuously for five minutes. Stand in warm place overnight. In the morning add 1 cup flour and beat well. Then add sufficient flour, a little at a time, working all the while with the hands to make a soft dough. Remove to board and knead lightly for ten minutes (this must not be as stiff as bread dough). Place back in pan and let rise until very light. Then take out about half the dough on board and roll into a thin sheet. Spread lightly with butter, cover thickly with sugar, and sprinkle with dried currants and cinnamon. Roll tightly into a long roll. Cut through this roll in pieces about 2 inches long. Place buns flat, closely together in a greased pan. Roll out other half of dough in similar man- ner. Cover and stand again in warm place until very light. Bake in a moderately quick oven for one-half hour. Turn out of pan while hot. Miss Estelle Scholey. --------------------------------------------------------------------- (yellow0007) BREADS Cinnamon Rolls 1 cup mashed potatoes 2-3 cup lard 1 1-2 cups flour 1 1-3 cups milk 1 heaping tablespoon sugar 1 teaspoon salt 1 cake compressed yeast in 1-3 cup water Let rise in warm place. Stir stiff with flour and let vise again. Stir with spoon and knead into dough and let rise until very light. Spread out on board, cover with little butter, sugar, and cinnamon. Shape into roll and cut desired size for cinnamon rolls. Let rise again and bake a delicate brown. Sarah J. Ervin. French Loaf 3 cups bread sponge 2 cups granulated sugar 1 cup butter, or substitute 2 teaspoons baking powder 1 teaspoon nutmeg 3 eggs 1 teaspoon, each soda and cinnamon 3 cups frour Mix butter, sugar, and eggs together; add sponge and flour. Before adding flour to sponge sift in the nutmeg, baking powder, soda, and cinnamon. Bake one hour slowly. 1 cup of nuts may be added. Mrs. J. C. Christensen. Rice Muffins 1 cup milk 1 1/2 cups flour 1 egg, pinch of salt 2 scant teaspoons baking powder 1 teaspoon sugar 1 heaping teaspoon butter 1/2 cup cold rice Mix dry ingredients and put through sifter. Melt butter and beat into rice. Beat egg and stir into milk. Add to dry ingredients and stir into rice. Beat all together quickly and well, and bake in gem pans about 25 minutes in moderate oven. J. D. Livingstone. --------------------------------------------------------------------- (yellow0008) Bread 1 quart milk 2 compressed yeast cakes 2 tablespoons each sugar and lard 2 teaspoons salt 3 quarts flour 2 cups mashed potatoes Scald milk, put in potatoes, sugar, salt, and lard. Put yeast cake to soak in little warm milk. Work in flour, beat with a large wooden spoon or knead, add yeast. Knead until it no longer sticks to hands or bowl. Cover, let rise to double its size. This takes about two hours. Beat or knead with a little more flour about fifteen minutes. Put in pans until double its size. Bake about 45 minutes. Mrs. Hawkes. When baking if you wish to make graham bread, take 2 cups sponge, scald 2 heaping tablespoons unsifted graham flour, add little lard, 1/2 cup molasses, and proceed as with white bread. Committee. Fruit Rolls 1 pint milk 1 yeast cake Flour for sponge Mix above at about three in the afternoon and let rise until night. 1 cup butter 1/2 cup sugar 3 eggs Mix these ingredients with sponge adding as much flour as can be stirred with a spoon, adding grated rind of two lemons and juice of one. Little salt. Let rise over night. FILLING 1 cup each nut meats and raisins 1 cup candied citron Chop all together and add 1 cup sugar Juice and rind of one lemon 1 egg All should be chopped fine. Mix these last ingredients together and let stand over night. In the morning shape rolls and place some of the fruit mixture in each one. Let rise and bake as any other roll. Mrs. Moritz Levi. --------------------------------------------------------------------- (yellow0009) BREADS Salt Rising Bread Set sponge at night with 1/2 pt. of milk. Bring to a boil and scald 3 tablespoons cornmeal. Add pinch of salt and sugar. Keep in warm place over night. In the morning take 1 1/2 pts. warm water and pour onto meal, stir and let settle. Pour off the water into a small crock (not using the meal) and thicken with flour using 1 small teaspoon salt and a tablespoon of sugar. Set in warm- ing oven to rise. When light mix in the flour using 1 pt. sweet milk and one pt. hot water, (pour them together to give the desired temperature), 1 tablespoon sugar, 1 teaspoon salt, and 2 tablespoons lard. Do not mix quite as stiff as yeast bread. Knead well and mold into pans. Place in oven and led rise until pans are full. Keep as near one temperature as possible, that be- ing as warm as is comfortable to the hand. Bake one-half hour in moderate oven. This will make five loaves of bread. Mrs. S. J. Ervin. Baking Powder Biscuits 3 cups flour 3 teaspoons baking powder (heaping) 1/2 cup lard and butter 1 cup milk, pinch salt Handle lightly and bake in quick oven. Mrs. J. C. Christensen. Corn Meal and Raisin Gems Mix 1 cup of corn meal with 1 tablespoon sugar. Add 1/2 teaspoon salt 2 tablespoons butter (or substitute), melted 1 1/2 cups hot milk Cool above and add 1/2 cup seeded raisins, chopped 1 cup flour, sifted with 4 scant teaspoons baking powder 1 egg, well beaten Mix well and bake in hot greased gem pans. Bake for 20 minutes in moderate oven. Mrs. E. D. Moessner, Pontiac. --------------------------------------------------------------------- (yellow0010) Graham or Bran Muffins 1 cup graham flour or bran 3/4 cup white flour 1 egg 1 cup sweet milk 3 tablespoons melted butter 5 teaspoons baking powder Small amount of salt and sugar Mrs. Emma Taylor. White Muffins 1 cup sweet milk 2 eggs 2 tablespoons sugar 3 tablespoons melted butter 2 teaspoons baking powder 2 1/2 cups flour Break eggs into mixing bowl and beat. Add all other ingredients, melted butter last. Beat well and bake in hot oven. Mrs. H. D. Nutt. Graham Muffins Butter size of walnut 1 egg, beaten, pinch salt 1 cup milk 2 small teaspoons baking powder 1/2 cup graham flour 1 cup white flour 1 tablespoon sugar Bake in hot gem pans. Mrs. B. C. Campbell. English Muffins 1 pint warm milk 1/2 cup butter 1 tablespoon sugar, 1 teaspoon salt 1/2 compressed yeast cake 3 1/2 cups flour Dissolve yeast in milk. Mix all ingredients well and let rise over night in muffin tins. Bake, split, and toast. Mrs. James B. Smalley. --------------------------------------------------------------------- (yellow0011) Popovers 2 eggs, beaten 2 cups milk 2 cups flour, 1/2 teaspoon salt Beat eggs until very light, and gradually beat in other ingredients, using egg beater. Put into HOT, well buttered gem pans (or custard cups) and bake 1/2 hour. This makes 12 popovers. Mrs. R. L. McNamee. Bran Gems 1 cup flour 2 cups bran 1/2 cup molasses 1/2 cup sour milk 1 egg 1 teaspoon soda, little salt Bake in hissing hot buttered gem pans. (Mrs.) Eva T. Sweezy. Oatmeal Gems 2 cups rolled oats 1 1/2 cups sour milk 1 teaspoon each soda and salt 1 egg 2 tablespoons sugar 1 cup flour Mix sour milk with rolled oats. Let stand over night. In morning add other ingredients. Bake in gem pans in quick oven. Mrs. J. Stevenson. Brown Bread 2 tablespoons sugar or molasses 1 well beaten egg 1 tablespoon shortening 1 1/2 cups sour milk 1 cup each white flour, graham, bran 1/2 cup each raisins and nuts 1 teaspoon soda Mrs. Edmonds. --------------------------------------------------------------------- (yellow0012) Brown Bread 1/2 cup sugar 1/2 cup molasses 2 cups sour milk 1 cup white flour 2 teaspoons soda, little salt 2 cups graham flour 1 cup raisins (if desired) 1/2 cup nut meats chopped (if desired) Mrs. Walter Smith. Brown Bread 2 cups sour milk 2 eggs 1 tablespoon sugar 2 level teaspoons soda, pinch salt 2 tablespoons melted lard 2 tablespoons molasses Mix together, add graham flour to make thick batter and a few raisins. Mrs. E. McKim. Brown Bread 1/2 cup molasses 1 cup sour milk 1 egg 1 cup graham flour 1 cup white flour 1 teaspoon each salt and soda Butter size of an egg Bake in bread pans. Mrs. J. M. Swift. Boston Brown Bread 1 egg 1 cup sour milk 1 cup sweet milk 1 1/2 cups each of graham and corn meal 1 cup dark molasses 1 teaspoon each soda and salt Steam 3 hours. Mrs. Emma Taylor. Baked Brown Bread 1 cup white flour 1/2 cup corn meal 1/2 cup molasses 1 1/2 teaspoons soda, and 1 of salt 2 cups sour milk 2 cups graham flour Bake 20 or 30 minutes (slow oven). Mrs. R. L. McNamee. --------------------------------------------------------------------- (yellow0013) Nut Bread 3/4 cup sugar 1 1/2 cups milk 3 cups flour 1 cup nuts, little salt 4 1/2 teaspoons baking powder Mix dry ingredients and nuts. Add milk, gradually. Let rise 20 minutes. Bake in moderate oven from 45 min- utes to one hour. Mrs. G. Carl Huber. Mother's Nut Bread 1 cup each sugar, sweet milk 1 cup chopped nuts 1 egg, well beaten 2 teaspoons baking powder, 1 of salt 3 cups flour Bake 50 minutes in a slow oven. Mrs. M. L. Begeman. Nut Bread 2 eggs, well beaten 2 cups white flour 2 cups graham flour 2 cups sugar, scant 2 cups milk 1 cup chopped walnut meats 4 teaspoons baking powder, little salt Let mixture stand 20 minutes. Bake 40 minutes in slow oven. Makes two loaves. Mrs. J. A. Wessinger. Nut Bread 1/2 cup sugar 1 egg 1 cup sweet milk 2 tablespoons shortening 3 cups flour, 3 teaspoons baking powder 1 cup nut meats, chopped Little salt Mix all ingredients in order named. Let stand ten minutes. Bake slowly. Mrs. W. P. Wood. --------------------------------------------------------------------- (yellow0014) Nut Bread 1 egg 1 1/2 cups milk 1 cup sugar 4 cups flour 1 1/2 cups English Walnut meats, chopped 4 teaspoons baking powder, little salt Mix dry ingredients, and add milk and egg. Bake fif- ten minutes covered. Remove cover and bake until done, about 30 minutes in moderate oven. (Mrs.) Eva T. Sweezy. Date Bread 2 cups granulated sugar 2 3/4 cups bread flour, 2 teaspoons soda 1 tablespoon melted fat, little salt 1 1/2 cups boiling water 1 cup nut meats, chopped fine 2 cups dates 1 egg, vanilla Stone and cut dates in quarters, pour boiling water over them. Cream melted fat and sugar, add egg well beaten, and then alternately the flour and water which has been drained from dates. Beat all well, and add other ingredients. Pour into well greased pan and bake slowly 1 hour. Very good. Mrs. W. J. Wilson. Scotch Scones 2 cups flour 1 teaspoon each soda and baking powder, 1/4 of salt Buttermilk to make a moist dough Sprinkle flour on griddle and drop dough in tablespoon- fuls. Sprinkle flour lightly over to keep dough from stick- ing to your hand as you press it into shape, about 1/2 inch thick. Bake on first side, turn with pancake turner and bake other side. Butter and eat hot. Scones are very good eaten cold as a left-over. Mrs. William Simpson. --------------------------------------------------------------------- (yellow0015) Moravian Sugar Bread 1 cup flour 1/2 cup sugar 1 tablespoon lard Mix above and add: 1 cup milk 1 1/2 cups flour 2 teaspoons baking powder Put in pan and add bits of butter over the top. Sprinkle thickly with sugar and dust over with a little cinnamon. Bake about 30 minutes. Mrs. J. C. Christensen. Scotch Short Bread 1/2 pound butter 1/4 pound sugar 1 pound flour Place ingredients in 3 piles on bread board, the butter in the middle. Work butter with hand until creamy, then gradually work in the flour and sugar alternately until all is used and the three have become one. Have ready four pie tins covered with buttered or greas- ed paper. Cut the dough into four pieces, lay on the paper and press into round cakes about 3/4 of an inch thick. Bake until a very light brown in a moderate oven. Mrs. William Simpson. Virginia Waffles 2 cups flour 3 teaspoons baking powder 1 1/2 cups milk 2 eggs, beaten separately 2 teaspoons sugar, 1 of salt 3 tablespoons melted shortening Mix and sift dry ingredients. Add milk gradually with beaten egg yolks, then melted shortening and the stiffly beaten egg whites. Have both sides of waffle iron hot and well greased. Place tablespoon of mixture in each section and lower top iron. Brown and turn. Makes five waffles. Mrs. S. J. Ervin. --------------------------------------------------------------------- (yellow0016) Rice Griddle Cakes 1 cup cold rice 1 teaspoon sugar, 1/2 of salt 1 cup milk 1 cup flour, 2 teaspoons baking pow- der 1 egg More milk may be added. Have batter as thick as the usual griddle cakes. Sarah J. Ervin. Corn Cakes 1 cup scalded meal 1 heaping teaspoon butter 1 egg 2 heaping teaspoons flour 1 1/2 tablespoons each sugar, salt Add sweet milk to batter and 2 teaspoons baking powder. Bake on hot griddle. Mrs. M. B. Sugden. Nut Scrappel 8 cups boiling water 2 cups cornmeal 1 cup hominy 1 tablespoon salt 1 cup nuts, chopped Moisten carnmeal with cold water. Cook cornmeal and hominy together in boiling water until very thick. Add chopped nuts and pour into dish. Cool. Cut into slices and fry. Serve with maple syrup. A good luncheon dish. Helen B. Slocum. Rusks When baking bread, take 1 cup sugar 3 eggs 4 cups sponge 1/2 cup butter Mix thoroughly adding enough flour to mold easily. Let rise, make into lather high and narrow biscuits, placing tightly together in pan. Let rise and bake a delicate brown. Mrs. Henry Whitker. --------------------------------------------------------------------- (yellow0017) BECAUSE We believe that only the best and purest ingredients should be used to preserve or re- store health, we keep in stock and recommend Squibb's chemicals. Squibb's Bicarbonate of Soda Squibb's Epson Salt Squibb's Boric Acid Squibb's Milk of Magnesia Squibb's Aspirin Squibb's Sodium Phosphate Squibb's Rochelle Salts Squibb's Dental Cream Squibb's Dental Prophylactic Squibb's Olive Oil Squibb's Castor Oil Squibb's Cod Liver Oil Squibb's Zinc Oxide Ointment Squibb's Analgesic Balm Squibb's Talcum Powder Squibb's Nursery Powder Squibb's Zinc Stearate Squibb's Cold Cream Squibb's Milk Sugar Squibb's Liquid Petrolatum You realize the danger of taking a dose of medicine in the dark. Isn't it equally unwise to buy products for your medicine cabinet in the dark, knowing nothing of their purity or their maker's integrity. Calkins - Fletcher Drug Co. 324 So. State Street E. and S. University Avenues State and Packard Streets --------------------------------------------------------------------- (yellow0018) Graham The Rustcraft Gift Novelties The Roycroft Copper Ware Graham Books BOTH ENDS OF THE DIAGONAL WALK --------------------------------------------------------------------- (yellow0019) Soup Cream of Corn Soup 1 pint coin, either fresh or canned 1 quart rich milk 1 tablespoon flour Lump of butter, seasoning Put corn through strainer. Heat milk and butter. Thicken with a little flour. Add corn and seasoning. Serve at once with a little whipped cream on top each cup. Ker- nels of popped corn may also be used. Cream of pea and celery soup may be made in same manner. Mrs. Eugene Clarkson. Cream Cheese Soup 1 quart milk 1 slice onion 2 tablespoons butter 3 tablespoons flour 1 slice carrot, blade of mace 3/4 cup cheese Yolks of 2 eggs, salt and pepper Put milk and vegetables in double boiler. Let come to a boil and take out vegetables. Add butter and flour and stir until milk thickens. Add grated cheese. Take from fire as soon as it melts. Add well beaten whites of 2 eggs, salt and pepper. Serve at once. Mrs. Eugene Clarkson. Veal Soup 2 quarts cold water 1 cup tomatoes 2 onions, 2 stalks celery Salt and pepper Bring above to a boil, add 1 veal heart and simmer slow- ly until heart is tender. Strain off broth to be used for soup. The heart may be sliced and served cold, or cut into strips and saute'ed, using some of the broth for gravy. Mrs. Moritz Levi. --------------------------------------------------------------------- (yellow0020) Vegetable Soup Secure soup bone from market with some meat left on. Cover with cold water, add salt. Simmer until all juice is removed from meat and bone. Use stock for soup adding diced potato, onion, celery, tomato, or any combination of vegetables desired. Season with salt, pepper, celery salt, paprika, or any seasoning to suit taste. Rice, tapioca, barley, etc., may also be added. The stock should always be skimm- ed, and this is more easily done if allowed to get cold. In winter this soup kettle may be kept going all week by using meats, etc., left from meals. If a clear bouillon is desired strain stock and add sea- soning only. Committee. Mushroom Soup 1 pound fresh mushrooms 1 quart water, 6 stalks celery Salt, paprika, little cayenne 1 quart milk, 1 tablespoon flour Wash and peel mushrooms, using skins for soup, and saving part of mushrooms for preparation in some other form, such as saute'ed. Boil skins in water for 20 minutes with sliced onion, diced celery, and seasoning. Take from fire and strain. Dissolve flour and add to milk. Heat and pour mushroom liquor into it, adding 1 cup cream, or large piece of butter 1 cup chopped mushrooms Serve with little whipped cream on top, if desired. Canned mushrooms may be used, using liquor from can. Miss Marjorie Brewer, Marshall, Michigan. --------------------------------------------------------------------- (yellow0021) Canned Vegetables for Soups To can vegetables for soup, chop 1 gallon cabbage 2 large carrots 6 large onions 6 peppers either red or green from which seeds are removed 2 bunches of celery, salt Cook one hour than add 1 gal. peeled and chopped tomatoes, and cook 1/2 hour longer. If there is much water leave off cover and lot vege- tables boil down. Can and seal hot. This mixture is very good if put in soups one-half hour before serving. Mrs. Fred Harris. Canned Cream of Tomato Soup 1 peck ripe tomatoes 1 bunch celery 12 small onions 1/4 teaspoon red pepper, salt to taste 1/2 cup flour 1/2 cup sugar Chop onions and celery and boil with tomatoes. Strain and boil until quite thick. Add red pepper, sugar, and flour, and boil 15 minutes. Can, preferably in pint jars. When soup is desired for a meal, open can and heat con- tents. Add little soda and large lump butter to mixture, and blend with cream or milk which has been heated. Mrs. A. P. Smith. White Soup Boil a shank of veal thoroughly and slowly with a tur- nip, onion, celery, or any light vegetable. Strain. Just before serving, while boiling, add 1 cup sweet cream, or milk mixed with 1 egg, well beaten Take at once from fire and serve. Season to taste. (Mrs.) Emma Wyckoff. --------------------------------------------------------------------- (yellow0022) Meats, Sauces, and Dressings Philadelphia Scrapple 3 lbs. fresh pork 4 teaspoons salt, 1/2 of pepper, 3 of sage 5 cups corn meal 4 tablespoons flour Cook meat until well done. Put through grinder and add enough water to make 3 quarts. Add seasoning and let come to a boil. Mix corn meal and flour with about 4 cups cold water and stir into the boiling liquor. Cook 30 minutes and pour into shallow pans. When cold slice and fry in fat same as corn meal mush. Kindness of Mrs. Rouse. Morotion 1 beef heart boiled with one-third its size of beef until tender. Put through meat grinder, return to kettle in liquid in which it was boiled. Bring to boil again and thicken with corn meal. Cook 15 minutes, add salt to taste. Turn into greased pans and press until smooth. Let cool, slice thin and fry in hot butter. Will keep several days in cool place. Cora C. Duffendack. Baked Stuffed Sweet Peppers MEAT SUBSTITUTE 6 large green peppers 1 lb. veal, chopped or ground 2 cups dry bread crumbs 1 cup chopped celery 1 egg, 1/4 teaspoon sage, shake of onion salt, pepper Mix thoroughly and fill pepper shells that have been well washed and seeds removed. Bake 1 hour. Oysters, toma- toes, and various other vegetables make excellent filling for pepper shells. Mrs. John Koon. --------------------------------------------------------------------- (yellow0023) Green Peppers Stuffed With Meat Parboil 6 green peppers. Fill with the following: 1 cup cooked rice, 1 cup any cold left over meat (Lamb is best). Salt to taste and add a little butter. Stuff the peppers and place in a casserole and pour onto them 1 can tomato soup and put in the oven about 15 minutes. Serve hot. Mrs. M. B. Sugden. Chicken with Mushrooms The white meat of a large cold roast or broiled chicken cut into small pieces (or meat left from boiled fowl). 1 can mushrooms 1 cup milk Yolks 3 eggs 1/2 cup butter, little salt and white pepper 1 cup veal or chicken broth, or 2 tablespoons gravy 2 teaspoons cornstarch Put milk and broth in saucepan. When thoroughly heated add the butter which has been creamed with the corn- starch. Add very slowly the well beaten yolks of eggs. When a smooth sauce add the chicken, mushrooms, and sea- soning. A tablespoon of finely cut celery is an improvement. Serve hot with toast. If fresh mushrooms are used they must be cooked before adding to mixture. Mrs. Fred T. McOmber. Breaded Veal Buy veal steak, or chops, dip in beaten egg, seasoned, and then in cracker or bread crumbs. Pry slowly in hot lard, or better still, bacon or other fat left from meats. Mrs. Ralph Curtiss. Baked Pork Chops with Dressing Make a regular roast chicken dressing and put a heap- ing pile of it on each chop. Bake until done. Make a thick gravy and serve. Mrs. Chas. Thomas. --------------------------------------------------------------------- (yellow0024) Creamed Sweetbreads Put the sweetbreads into cold water for an hour. Re- move all fat and skin and cover with hot salted water. Add half a small onion, a sprig of parsley, and small piece of celery Then cover and let simmer 30 minutes. Drain and throw into cold water to blanch. Cut into small pieces. When ready to serve make a cream sauce, add sweet breads and serve. CREAM SAUCE 2 tablespoons flour 2 tablespoons butter Melt butter and stir in flour, adding milk to make a thick sauce. Season well. Mrs. Ralph Curtiss. Pork Chops in Dressing Cut an onion fine and boil in a little water, adding salt, pepper and butter. Stir in rolled, dried bread crumbs, until thick. Sear chops brown, put in a little water in bottom of pan, cover with dressing. Cover and cook in oven. Mrs. D. W. Bronk. Baked Pork Chops Take as many chops as required to serve. Have them cut 1 inch thick. Sear in frying pan. Cut medium sized onions in halves and lay on each chop. Pour oven, one can of tomatoes. Season with salt and pepper. Sprinkle a few bread crumbs on top. Put into oven and bake 1 hour. Mrs. L. A. Barrett. Baked Veal Cutlets Remove bone and carefully trim cutlet of veal. Place in a buttered baking dish a thinly sliced onion. Add 1 cup of stewed tomatoes, strained, 1 tablespoon each of minced green pepper and parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper (paprika). Bake 1/2 hour. Remove to hot platter and pour over sauce. Mrs. Ida Gracey. --------------------------------------------------------------------- (yellow0025) Creole Lamb 2 cups cold cooked lamb 1/4 cup chopped green pepper 2 tablespoons chopped onion 1/2 teaspoon salt 1 teaspoon horseradish 1/4 cup butter 1/4 cup flour 1 cup brown stock 1 cup tomato puree Melt butter, add pepper and onions, cook five minutes, then add flour. When blended add stock and tomato. When mixture boils, add remaining ingredients; and when very hot, serve in a rice border. Mrs. Ida Gracey. Spanish Pudding 2 cups cold meat, chopped fine 2 cups rice, cooked 2 eggs 1 1/2 tablespoons butter 1/2 tablespoon onion, minced 2 tablespoons parsley Salt and pepper Fry the onion in butter until light brown, then add rice and cold meat. Remove from fire and add parsley, season- ing, and eggs well beaten. Pack solid in butterd baking dish, and set in the oven until brown. Turn out carefully on platter and pour over it tomato sauce. Mrs. Ida Gracey. Baked Ham Boil ham until tender. Take out of water and remove rind. Stick the whole ham full of cloves close together. Sprinkle two heaping tablespoons of brown sugar over it. After it has begun to bake and blown add 3 tablespoons of vinegar, 1/2 cup of water. Jennie E. Bailey. --------------------------------------------------------------------- (yellow0026) Pressed Veal (INDIVIDUAL OR LOAF) 2 1/2 lbs. veal 1/2 lb. pork Salt and pepper 3 hard boiled eggs Cook veal and pork until very tender. Grind in food chopper, using medium knife. Season thoroughly. Line pan with meat mixture then place eggs through center of loaf. Pack the rest of meat in and pour one cupful of the meat broth over it all. Let set for at least 3 hours before serving. If the eggs are placed in beet juice the night be- fore, they will be much more attractive, or if desired, a boiled tongue can be used for the center. For luncheons, it is very easy to mold the veal in the individual aluminum molds, placing a slice of the colored egg at the bottom of the mold. Mrs. Walter Walz. Veal Loaf Order from market 3 lbs. chopped veal with 1/4 lb. pork Add 2 cups cracker crumbs, rolled fine, 3 eggs, two- thirds quart milk, 2 tablespoons butter, 2 teaspoons salt, pepper, poultry dressing, 3 canned pimentoes, cut fine. Mix well, place in bread, pans, dotting with butter on top, and bake slowly for nearly 2 hours. Serve cold. Serves 10. Mrs. Henry Whitker. Ham Loaf 2 lbs. smoked ham (ground) 1 lb. fresh pork (ground) 1 egg, 1 cup milk 1/2 cup cracker crumbs Little pepper, celery salt Cover with can of tomatoes and bake 2 1/2 hours. Mrs. M. L. Begeman. --------------------------------------------------------------------- (yellow0027) Chop Suey 1/2 lb. veal 1/2 lb. pork (Both cut in rather small pieces) 4 or 5 large onions 2 bunches celery 2 tablespoons Chop Suey Sauce 1/2 lb. dry bean sprouts Mushrooms 1/2 lb. rice Boil rice in plenty of water to prevent burning, and when tender pour into large strainer. Run cold water through this until all the starch has been washed from the kernels. Place in oven to dry. For the suey: Fry meat until brown then add sliced onions and celery. Fry about 15 minutes over hot fire. Add salt, pepper, suey sauce and mushrooms. Just before serv- ing, add bean sprouts and 3/4 cup water in which 1 tablespoon of flour has been mixed. Mrs. Walter Walz. Ham Dandy 1 cup chopped ham 1/2 cup bread crumbs 1/2 cup chopped hard boiled eggs White sauce and seasoning Add seasoning, mix with white sauce, bake and serve in peppers. Any cold meat or liver and bacon may be used. Mrs. Ida Gracey. Plou 1 cup rice cooked in salt water until tender. Melt lump butter in spider and Slice 1 Spanish onion into it. Add 1 pound hamburg and cook all together. Add to meat mix- ture 1 quart tomatoes, rice, 4 bay leaves, salt and pepper to taste. Mrs. Walter Smith. --------------------------------------------------------------------- (yellow0028) Scotch Pies, Individual Round beef steak Rich pie crust and smallest pudding pans made Put steak through meat grinder, add salt and pepper to taste and enough water to make it very moist. Line pans with pie crust, put in meat mixture until it is about an inch or more in bottom. Have another crust ready and place on top, wetting edges before pinching together. Make small hole in top to allow steam to escape. Allow one pie for each person, but it is well to make a few extra as the men-folk always want more. Mrs. William Simpson. Tomato Meat Pie 2 cups tomatoes, ground meat, Cracker crumbs, little onion, salt Sprinkle bottom of baking dish with cracker crumbs about 1/2 inch thick. Pour in half tomatoes, add meat and pour over rest of tomatoes and cover thickly with cracker crumbs and bake about 20 or 30 minutes until brown. Add seasoning with each layer. Mrs. Earl Cress. Tomato Nut Loaf (MEAT SUBSTITUTE) 1 cup chopped peanuts 1 cup cooked rice 1 cup tomato pulp 2 eggs 1 teaspoon salt, 1/2 teaspoon pepper 1 tablespoon chopped onion Mix ingredients. Celery salt or sage may be added in small quantity. Add bread crumbs if too moist to make into loaf. Bake in moderate oven 30 minutes. This serves six people. Helen B. Slocum. --------------------------------------------------------------------- (yellow0029) "Pelav" (Rice) Armenian Fill a large kettle 3/4 full of water. When water has come to a boil add 2 large tablespoons of salt and 1 pound of best quality rice. Stir occasionally and let it cook for 15 minutes. Drain and let cold water run through rice until all starch is removed. Return rice to same kettle and pour over it 2 tablespoons melted butter mixed with 1/2 cup water. Cover kettle and cook slowly for 3/4 hour. (Be sure and use very slow fire). Celery Gravy for "Pelav" Cut into small pieces 2 pounds lamb. Take out all bones. Cook for 3/4 hour and fry with tablespoon lard. Wash and cut 2 large heads of celery into 1 inch pieces and mix with it 2 large onions sliced. Put into frying pan and add 2 tablespoons lard and fry for 15 minutes, stirring occasionally. Then add to it the fried meat and season with salt, pepper, and 1 teaspoon curry powder. Add to this 3 large sliced tomatoes and cook for 1/2 hour and serve with "Pelav". Mrs. Haig Domboorajian. Tomato Sauce for Meats Stew 10 tomatoes with 3 cloves, salt, pepper, and slice of onion for 15 minutes. Strain, put on stove in saucepan with lump butter size of egg and level tablespoon flour. Stir all until smooth and proper consistency. Canned toma- toes may be used. Mrs. Eugene Clarkson. Meat Loaf Two pounds of lean fresh pork; three-fourths pound of ham. Put through the food chopper and season with salt and pepper to taste. Add one egg and one cup of milk. Mix well and pack into a well buttered pan. Over the top put tomato sauce and cracker crumbs--- one ten cent can of tomato soup is about right. Bake about two hours. Mrs. D. C. Chipman. --------------------------------------------------------------------- (yellow0030) Potato and Bread Dressing for Fowl Boil potatoes sufficient to make about two quarts of hot mashed potato. Beat two eggs slightly and thin with rich milk before adding to hot potato. Add about 2 1/2 pints of browned crisp bread crumbs and butter size of walnut. Mix well with potato and add enough rich milk to bring to con- sistency of thin mashed potato. Season with salt and finely cut parsley or celery leaves, and add sage, or better Spanish saffron. This dish can be made hours before it is needed and part of it used to stuff fowl and part placed in baking dish. Bake while roasting fowl to a golden brown. Requires about thirty minutes. Mrs. C. K. Kauffman. Steamed Cabbage and Meat Cut cabbage on slaw cutter. Alternate layers of chopped cabbage with ground meat, (half beef and half pork). Cook in double boiler 1 1/2 hours. Serve with dressing made with 1 tablespoon flour, 1 table- spoon melted butter, 1 beaten egg, juice of 1/2 lemon, one spoonful capers, salt and pepper. Add water to make de- sired consistency. Mrs. J. B. High. Corned Beef For five pounds beef take 4 tablespoons of salt, 2 table- spoons brown sugar, with as much powdered salt petre as will cover the point of a table knife, possibly 1/4 teaspoon. Put these into a stone crock, cover with cold water, and let stand 48 hours. Then cook in same brine until done. Mrs. High. --------------------------------------------------------------------- (yellow0031) Yorkshire Pudding 3 eggs 1/2 cup milk 1 cup flour 1 teaspoon baking powder 1/4 teaspoon salt Bake 1/2 hour in fat left from roast in same pan or in gem pans. Beat vigorously. Mrs. R. T. Dobson, Sr. Bewitched Beef 2 lbs. round steak, chopped fine 4 eggs, well beaten 9 crackers, rolled fine Season well with salt and pepper Mix thoroughly and form into loaf. Place thin pieces of salt pork around and bake one hour. Mrs. Henion. Texas Hash 1 cup spaghetti (broken) 1/2 can tomatoes 2 heaping tablespoons grated cheese Ground meat (small pieces left-overs will do) Seasoning (green pepper, onion, chopped celery, etc.) Boil spaghetti until tender. Cook tomatoes with what- ever seasoning used, until desired thickness is reached. Add cheese and meat. Pour all over spaghetti in baking dish and bake for about 30 minutes in moderate oven. If raw meat is used it should be browned in frying pan before add- ing to other ingredients. Mrs. Earl Cress. --------------------------------------------------------------------- (yellow0032) Fish and Sauces This and the following page of Fish Recipes were pre- pared by Mrs. Ralph Curtiss Baked Fish If fish is large it may be stuffed before baking. If not, place fish on strips of bacon in baker. Add a few drops of lemon juice and place several slices of bacon on top. Cover and bake for about 3/4 hour in rather hot oven. Garnish with parsley. Fried Oysters Take large oysters, drain off liquor, dip oyster first in beaten egg seasoned with salt and pepper, then in rolled cracker crumbs and fry in hot lard and butter. (Many pre- fer deep fat). Salmon Loaf 1 can salmon 3 eggs 1/2 cup cracker crumbs Butter size of egg Mix well, season to taste, and make into loaf. Escalloped Oysters Take one pint oysters, cracker crumbs, rolled very fine, and place alternate layers of oysters and crumbs, starting with crumbs, in bottom of well buttered baking dish. Use pepper, salt and butter with each layer. Let top layer be crumbs, dotted with butter. Add enough milk to just see through top. Let stand for at least one hour. Just before putting in oven add a well beaten egg. Bake about thirty minutes. --------------------------------------------------------------------- (yellow0033) Brook Trout After trout are dressed dip in flour and fry slowly in butter until a golden brown, or Make little cheese cloth bags and place in each a trout. Boil a few minutes in boiling water. Remove trout and serve with butter sauce. Drawn Butter Sauce Melt required amount of butter, add salt, pepper, pap- rika, minced parsley, minced onion. Let all boil up, and pour over fish, meat, potatoes, spinach, etc. Oyster Cocktail Add to oysters equal parts of vinegar, lemon, catsup, horseradish. Use pepper and salt, also, and serve in tall glasses with ice. Oyster Patties Make cream sauce. Use about 25 oysters, boil in own liquor a moment, drain. Add to cream sauce, well seasoned, and serve in pattie shells. PATTIE SHELLS 2 eggs 1 teaspoon sugar, 1/4 of salt 1 cup milk 1 1/4 cups flour Beat eggs until very light, add other ingredients, and beat until perfectly smooth. Use patty molds and fry in deep fat. --------------------------------------------------------------------- (yellow0034) Whitefish Turbot To every pound of fish allow for the cream sauce 1 generous tablespoon butter, 1 of flour, and 1 generous cup sweet milk. Fold the fish in a cotton cloth and cook in a kettle of boiling water, salted, 20 minutes. By means of the cloth it is easily lifted to a platter where it is flecked apart with two forks, thus removing all bones. For the sauce, cream the butter and flour. Bring the milk slowly to a boil using a slice of onion and a sprig of parsley for seasoning. Blend the creamed flour and butter into the boiling milk, Stirling constantly. Let it thicken slowly. Place alternate layers of the flecked fish and sauce in a baking dish. Sprinkle lightly a little salt, pepper, and chopped parsley over each layer of fish. Cover the top layer of sauce with a half inch of bread crumbs. Dot with butter and bake 20 minutes. Garnish at serving with chopped par- sley. Turbot can be baked in individual ramekin dishes. Mrs. F. Hendrickson. Codfish Balls 1 pt. codfish 2 pts. raw potatoes cut into small pieces Boil above until potatoes are done. Drain and mash and add 2 eggs 1/2 cup butter, little salt and pepper Mix well and drop in hot deep fat and fry until light brown. Serve hot. Especially good for luncheon dish. Mrs. J. A. Stewart. --------------------------------------------------------------------- (yellow0035) Fish Creole 1 cup cold cooked fish, freed from bones 1 cup cold boiled rice 2 hard boiled eggs, cut fine Salt and pepper to taste 2 tablespoons butter melted and pour- ed over mixture Cook slowly and serve on toast. Mrs. J. A. Stewart. Escalloped Salmon 1 can salmon, minced Use finely rolled cracker crumbs and place alternate layers in baking dish, seasoning each layer. Place crumbs on top, adding butter and milk to just see through top. Just before placing in oven pour over 1 egg beaten. Bake about 1/2 hr. Mrs. Nellie Cadwell. Sauce for Fish or Filled Tomatoes Boiled oil mayonnaise 1 teaspoon Worcestershire sauce 3 tablespoons chili sauce 1/4 teaspoon paprika 1 teaspoon pearl onions 1/2 teaspoon chopped green peppers Make 1/2 recipe of Boiled Oil Mayonnaise as a founda- tion for this salad dressing, stir in the rest of the ingredi- ents, and serve ice-cold over fish or filled tomatoes. Elizabeth B. Holbrook. --------------------------------------------------------------------- (yellow0036) Lobster Salad. (Serving Eight---Canned or fresh lobster can be used.) 1 c lobster, flaked 1 c diced celery 2 hard cooked eggs 4 T chopped sweet pickles 1/4 t salt 1/4 t paprika 1/3 mayonnaise Mix and chill the ingredients and serve in cups of crisp lettuce. Pecan Waffles. Dear Miss Hathaway: Kindly give me a recipe for pecan waffles. T. O. B. For crisp, light waffles beat two eggs yolks with one and one-fourth cups of milk. Add two cups of pastry flour, or one and six-eights cups of bread flour, mixed and sift- ed with one-half teaspoon of salt. Beat until mixed, add six table- spoons of melted fat and fold in the stiffly beaten egg whites. Pour the batter in a lightly greased, hiss- ing hot waffle iron, turn the iron and bake until a golden brown. Add as many pecans meats as you wish broken or ground, to the bat- ter before folding in the egg whites. Or scatter them over the waffles before serving. For each half cup of nut meats added to the batter use one table- spoon less of melted fat. Valentine Salad For your St. Valentine's party consider this fresh-tasting salad of grapefruit and almond with the heart garnishes. Toss together light- ly, the grapefruit from a number 2 can, one cup shredded, blanched almonds, one-half cup chopped dates, one-fourth cup preserved ginger and one diced green pepper. The French dressing for this should be made with grapefruit juice in- stead of vinegar. Serve in lettuce cups and garnish with tiny hearts cut out of canned pimiento. Creamed Potatoes. Four cups diced potatoes, 1-2 cup butter, 4 drops onion juice, 2 tablespoons flour, 1 1-2 cups milk, 1 egg yolk, salt and pepper, 1 ta- blespoon minced parsley. The potatoes should be cut in half-inch dice. Drop into boiling water and boil four minutes. Drain. Add one-third cup of butter, cover and cook over a low fire for 30 minutes, until the potatoes are soft and slightly browned. Melt re- maining butter, add onion juice and flour and stir until perfectly blended. Slowly add milk, stirring constantly. Season with salt and pepper and bring to the boiling point. Stir in egg yolk and pour over potatoes in a hot vegetable dish. Sprinkle with parsley and serve. Drop Cakes, Very Tender. 1/2 c fat 1 1/2 c sugar 2-3 c water 3 eggs 1 t vanilla 1/4 t nutmeg 1/4 t salt 3 c flour 3 t baking powder Cream the fat and sugar. Add the rest of the ingredients and beat for three minutes. Half fill greased muffin pans and bake in a moderate oven for 15 minutes. Stuffed Cookies 1 c fat 2 c sugar 2 eggs 4 T sour cream 1 t vanilla 1 t lemon extract 1 t nutmeg 1/2 t salt 4 1/2 c flour 1 t cream of tartar Cream fat and sugar. Add eggs and sour cream and beat three minutes. Add other ingre- dients and chill dough. Roll out very thin. Cut in four-inch squares. Add portions of filling and fold over edges of dough three corner-wise. Prick tops with a fork. Bake, three inches apart, 15 minutes In. a moderate oven. Filling. 1 c chopped raisins 1/2 c chopped dates 1/2 c sugar 2 T flour 1/2 c orange juice 2 T butter Blend sugar and flour. Add other ingredients. Cook slowly, stirring constantly until mixture becomes a little thick but not stiff. Cool. Grape Pineapple Punch 1 1/2 c water, 1 1/2 c sugar, 1 pint tea, 1 pint grated pineapple, 1 quart grape juice, Juice of 6 lemons, Juice of 6 oranges, 2 quarts chilled water. Dissolve the sugar in one and one-half cups of water. Add the tea and fruit juices and let stand for one hour. Add the chilled water and serve with chipped ice. This will serve 25 people. --------------------------------------------------------------------- (yellow0037) Ann Arbor's only cleaners not using gasoline in any form. PHONE 13 UNLUCKY FOR SPOTS TWENTY-FOUR YEARS SATISFACTORY SERVICE Goldman CLEANERS-DYERS-PRESSERS Bros --------------------------------------------------------------------- (yellow0038) Easier starting, quicker pick-up, greater power! It happens every time that Staebler gasoline is used. In any car. Yet you pay no more than for ordinary kinds. STAEBLER GASOLINE --------------------------------------------------------------------- (yellow0039) ORANGE-SANDWICH SALAD is delicious as a dinner salad. Cut large seedless oranges which have been peeled, into quarter-inch slices. Put these together, sandwich fashion, with the following mixture between: Mix together a cupful of chopped canned pine- apple, half a cupful of very: finely diced- celery, and half a green pepper, shredded; moisten with French fruit ***. Place the orange sandwiches on crisp lettuce leaves, garnish with sliced maraschino cherries and pass more of the French fruit dressing. PINEAPPLE AND COTTAGE CHEESE SALAD is simple but satisfying. To make it, mash a cupful of plain cottage cheese very fine, season with half a teaspoonful of salt, and moisten it with two tablespoonfuls; of sweet cream. Drain the juice from a can of crushed pineapple and add a cupful of this drained pine- apple to the cheese mixture. Heap on *** leaves, garnish with fresh or maraschino cherries, and serve with any fruit-salad dressing which may be preferred. PEAR SALAD. Pare the required number of ripe, juicy pears and core them with an apple corer; cut a slice from the bottom of each to make it stand firmly, then fill the pears with Chantilly or Parfait dressing. Serve on lettuce garnished with maraschino cherries cut in rings and quartered marshmallows. FRIARS' SALAD. Split dried pulled or ripe figs and lay them open flat; spread over them a mixture of cream cheese softened with cream; roll up like a jelly roll and cut into slices. Arrange these on lettuce leaves and serve with lemon-butter dressing; garnish with plumped and chilled seedless raisins. TROPIC SALAD. Select half as many large ripe bananas as there are guests to be served. Cut them in halves lengthwise, and remove the fruit without bruising the skins. Dice the bananas and mix them with half their quan- tity each of diced celery, pitted white or red cherries, canned or fresh, and grapefruit cut in small sections. Moisten with fruit mayonnaise and heap fruit in the banana boats. Serve on lettuce garnished with bits of pimiento. 2 eggs 1 teaspoon each salt and mustard, 1/8 cayenne 2 tablespoons each lemon juice and vinegar Into above mixture pour 1 cup of oil and DO NOT stir. In double boiler make a sauce with 1 cup water 1 tablespoon butter 1-3 cup flour or cornstarch Turn this hot into other ingredients and beat quickly with egg beater. Mrs. James B. Smalley. --------------------------------------------------------------------- (yellow0040) Salad Dressing 1 teaspoon salt, 1/4 teaspoon pepper Chopped onion, chopped green pepper 3 tablespoons catsup 1/2 tablespoon Worcestershire Sauce 6 tablespoons oil 3 tablespoons Tarragon vinegar Beat all together thoroughly. Mrs. William Frayer. Uncooked Salad Dressing 2 eggs beaten 1 teaspoon mustard 1/2 teaspoon salt Stir above together and add 1 cup vinegar 1 can condensed milk, stirred slowly and well into mix- ture. This may be thinned with lemon juice if too thick. Excellent for lettuce or any salad. Will keep indefinitely. Mrs. O. E. Roszel. Cream Russian Dressing 2 teaspoons salt 1-4 teaspoon pepper 4 tablespoons vinegar 1-2 cup chili sauce 1 cup salad oil 2-3 cup whipped cream Few grains cayenne Put ingredients (all but cream) in a jar and shake. Add slowly to stiffly beaten cream. This is delicious served on rounds of Chinese cabbage or head lettuce. Lois S. Hildinger. --------------------------------------------------------------------- (yellow0041) Cooked Oil Dressing 1 egg white 1 1/2 teaspoons salt, 1/2 of paprika, 1/2 mustard 1/4 cup vinegar 2 tablespoons olive oil or substitute 1/2 cup hot water 1 egg yolk 1/2 cup olive oil 2 heaping tablespoons flour Put flour in double boiler, add salt, paprika, vinegar mustard, and 2 tablespoons oil. Stir until smooth, add hot water. Cook 15 minutes. Cool, add egg yolk and the 1/2 cup oil gradually and lastly fold in beaten white of egg. Mrs. Byron John Hildinger. Frozen Fruit Salad 4 cakes of cream cheese 1 cup boiled salad dressing 1 pt. cream, whipped 1 cup each white cherries, chopped celery, white grapes, pineapple Beat cheese to soft cream, add salad dressing with whipped cream in it. Beat with beater until well blended. Add fruit, put in mold and pack in ice and salt. Let stand for 3 hours. Rose Mitchell Drake. Ginger Ale Salad 1/2 pkg. gelatine 3/4 cup boiling water 1 1/2 cups ginger ale 3 tablespoons each sugar and lemon juice Little salt When partly set, fold in 1/2 cup each seeded white grapes, cut in halves, chopped apple, celery, and pineapple. Serve with mayonnaise and whipped cream. Mrs. Edward L. Adams. --------------------------------------------------------------------- (yellow0042) Boiled Oil Mayonnaise 4 whole eggs 1/2 cup oil 2 tablespoons vinegar 1 tablespoon lemon juice 1 teaspoon sugar 1/2 teaspoon salt 1-16 teaspoon cayenne pepper 1/2 teaspoon dry mustard Mix dry ingredients, add and mix thoroughly with the eggs, well beaten, and place in double boiler over boiling water; add alternately oil, vinegar and lemon, stirring con- stantly. When leady to serve, add 1/2 cup thick cream, sour pre- ferred. Elizabeth B. Holbrook. Mayonnaise Dressing 2 egg yolks (whole egg may be used) 1 teaspoon salt, 1/4 paprika Beat well, add oil drop by drop until it begins to thicken, when oil may be added more rapidly. Keep adding oil until proper consistency. Use lemon juice to thin dressing. This will keep and may be used for any salad by adding whipped cream or catsup or chili sauce, or any other such ingredient. Committee. Carrot Salad 1 cup raw carrot, ground in fine meat grinder 1 green pepper, remove seeds and also grind 1 cup chopped apple Mix with Mayonnaise to which whipped cream has been added. Serve on lettuce leaf. Mrs. John Comin. --------------------------------------------------------------------- (yellow0043) Spinach Salad 1 cup spinach, drained and chopped very fine 1 hard boiled egg, put through meat chopper 1/2 teaspoon butter, 1/2 of salt 1/2 teaspoon celery seed, little cayenne 2 tablespoons vinegar 1 cup of liquid from the spinach Mix and let come to boil. Add 1 tablespoon gelatine and pour into a large mold or several small ones to set. Garnish with hard boiled eggs and serve with French dress- ing. FRENCH DRESSING 2-3 cup oil 1-3 cup vinegar 1 teaspoon sugar, 1/2 of salt, 1 of pap- rika Mix well and pour over salad. Mrs. T. A. Lowry. Pear Salad 2 half pears (canned) on crisp lettuce leaf 1 spoonful Philadelphia Cream cheese or Dutch cheese On the above drop one spoonful mayonnaise dressing and on top of dressing chopped nut meats. Mrs. George W. Kyer. Peanut Salad 1 lb. peanuts 8 hard boiled eggs 6 Large sized pickles, little salt 1/2 pint mayonnaise dressing Shell and grind peanuts. Grind pickles and chop eggs. Mix with dressing and serve on lettuce. J. E. Bailey. --------------------------------------------------------------------- (yellow0044) Fruit Salad 2 apples, 3 bananas 1 cup pineapple 1/2 cup white grapes, seeded and cut lengthwise After fruit is cut and mixed if little lemon juice is added fruit will not darken. DRESSING Yolks 4 eggs 1/4 teaspoon paprika, 3/4 of salt 1/2 cup butter 3/4 cup milk 1/2 cup pineapple juice 1/2 tablespoon cornstarch 1/2 cup vinegar 2 tablespoons sugar Mix and boil until thick. When cold add about 1 pint whipped cream. Mix with fruit and serve on lettuce leaf, placing some whipped cream on top with maraschino cherry. Serves 12 persons. Mrs. E. Young. Pimento Salad 3 finely shredded pimentos 1 cup shredded cabbage 2 tablespoons gelatine 2-3 cup cold water 1-2 cup sugar 1-3 cup (scant) vinegar 1 teaspoon salt 1 cup boiling water Juice one lemon To the boiling water add sugar, vinegar, salt. Let come to boil then add gelatine soaked in cold water. When partly cool, add pimento and cabbage with juice of 1 lemon. Mix thoroughly. Cool. Slice and serve with mayonnaise. Mrs. W. D. Henderson. --------------------------------------------------------------------- (yellow0045) Fruit Salad Dressing 2 eggs 3 teaspoons melted butter 1 teaspoon lemon juice Cook in double boiler 1/4 cup powdered sugar 1/2 teaspoon salt, celery salt, vanilla 3 drops onion juice, little paprika 1 cup whipped cream Mrs. Geo. Huntington. Frozen Salad Make a dressing of 1 heaping tablespoon each of flour and sugar into which rub 1/2 teaspoon salt, pinch paprika, and 1 tablespoon butter, 1 teaspoon mustard. Stir this into two-thirds cup hot milk, and when smooth add 2 egg yolks. Cook all until smooth in double boiler. Cool and add 1 cup of whipped cream and stir into this 1 or more cups of dry mixed fruits and some quartered marsh- mallows. Pack in baking powder cans and place in pack of ice and salt as for mousse. When ready to serve slice and serve with some of the dressing which has been kept out. This fruit salad is very nice for dessert, or for after- noon tea on a hot day. Mrs. Jennie Cheever. Vegetable Salad Into a nest of lettuce leaves put 1 heaping tablespoon diced, cooked carrots 1 heaping tablespoon cooked peas 1 heaping teaspoon cottage cheese Place mayonnaise dressing on top, sprinkle with paprika. Mrs. W. J. Wilson. --------------------------------------------------------------------- (yellow0046) New Fruit Salad White cherries, sliced pineapple Nuts and oranges Head lettuce Mayonnaise Wash lettuce and have it good and crisp. Use about one slice of pineapple for each serving, and as many white cherries as liked. Nuts or oranges may be used if a quanti- ty is desired. Pour over the fruit mayonnaise dressing which is about one-fourth whipped cream. Mrs. Lewis Reimann. Prune Salad Prunes, cottage cheese Head lettuce, mayonnaise Cook prunes until well done, but whole. Remove pits and stuff with cottage cheese that has been prepared with salt and pepper and cream. Put four or five stuffed prunes on lettuce leaf for each serving. Pour over this a mayon- naise which is about one-fourth whipped cream. Mrs. Lewis Reimann. Potato Salad 1 qt. cold boiled potatoes, diced 2 hard boiled eggs 1 tablespoon sugar 1 1/2 tablespoons vinegar 1 tablespoon lemon juice Add minced onion, celery, pepper, salt to taste Mix and serve with sliced egg on top. Garnish with lettuce. (Mrs.) Emma Wyckoff. --------------------------------------------------------------------- (yellow0047) Eggs, Cheese, and Vegetables Roasted Cheese 3/4 lb. mild cheese 1 egg 4 tablespoons butter 1 small teaspoon mustard, 1/2 of salt Little cayenne Mix until creamy. Spread over crackers, and put in oven about 4 minutes. Melt, not brown. Mixture will keep a long time. Mrs. James B. Smalley. Cheese Fondue 1 cup scalded milk 1 cup soft stale bread crumbs 1/4 lb. mild cheese, cut in small pieces 1 tablespoon butter, 1/2 teaspoon salt 3 eggs, beaten separately Mix first five ingredients, add yolks of eggs, beaten well. Fold in stiffly beaten whites. Pour into buttered baking dish. Bake 25 minutes in moderate oven. Mrs. William Frayer. Cheese Souffle 3/4 cup grated cheese 3/4 cup bread crumbs 6 or 7 eggs 1 cup milk Bake in buttered dish about 30 minutes. (A few slices of bacon may be placed around edges of casserole). Mrs. Fred T. McOmber. --------------------------------------------------------------------- (yellow0048) Cheese Puff Butter size of egg 2 tablespoons flour 1/2 pt. rich milk to be boiled with pinch salt and cayenne pepper and 6 heaping tablespoons grated cheese Take from fire, add 6 yolks eggs, beaten. Stir briskly. Now add six beaten whites. Stir lightly. Bake 30 minutes in modelate oven. Mrs. W. D. Henderson. Cheese Pudding Put 2 level cups dry grated cheese in a bowl, add 1 tea- spoon flour, 1/2 teaspoon salt, 1/4 of pepper and beat in yolks of 2 eggs, 1 cup hot milk, 1 tablespoon butter, and 2 table- spoons of bread crumbs. Lastly add beaten whites of 2 eggs. Mix carefully and pour in greased baking dish. Bake about 20 minutes in moderate oven. Add 1/2 teaspoon baking pow- der to whites of eggs while beating. This will serve six persons. Mrs. Fred Harris. Cheese Souffle 2 tablespoons butter 2 tablespoons flour 1 cup milk 2 eggs 1 cup cheese Melt butter and add flour, stirring until it bubbles. Add the milk, gradually, and cook until the mixture is a smooth, creamy mass. Whip in the yolks, well beaten, then a cupful of finely grated cheese, a sprinkling of paprika, salt and pepper. Fold in the stiffly beaten whites of the eggs and fill buttered ramekins or casserole. Bake in moderate oven about 25 minutes. Finely minced lobster or crab meat can be used instead of the cheese if desired. Mrs. Walz. --------------------------------------------------------------------- (yellow0049) Cheese Straws 1/4 cup butter, 1/2 cup flour 1 1/2 cups grated cheese Mix together and add just enough water to hold to- gether as for pie crust. Cut in long narrow strips, and bake in slow oven. Do not brown. Mrs. A. F. Smith. Cheese Omelet 3 slices bread buttered and placed in baking dish 3 slices cheese placed on top and sprinkled with paprika 3 eggs beaten 3/4 cup milk beaten into egg. Salt, paprika Turn over cheese and bread and bake 45 minutes. Mrs. Eugene Clarkson. Corn and Cheese Souffle 1 tablespoon butter 1 tablespoon chopped green pepper 1-3 cup flour, 2 cups milk 1 cup canned, corn, 1 cup cheese (cut in pieces) 3 eggs, 1-2 teaspoon salt Melt butter and in it cook the pepper. Make a sauce of the flour and milk. Add cheese, corn, seasoning, yolks of eggs. Cut in beaten whites, turn into baking dish, buttered, and cook 30 to 40 minutes in moderate oven. Mrs. Lewis Reimann. Escalloped Rice Cook rice well done then put in baking dish alternately with grated cheese, season with salt, pepper and butter; pour milk over it. Pimento may be added if desired. Mrs. J. A. Mahaffy. --------------------------------------------------------------------- (yellow0050) Potato Souffle 2 cups mashed potatoes 1 cup milk 1 teaspoon salt 2 eggs 1-3 teaspoon paprika Add milk and seasoning to potato, then well beaten yolks. Fold in stiffly beaten whites and bake in moderate oven until puffed, firm, and golden brown. Mrs. J. Stevenson. Corn Meal Souffle 2 cups milk 1 cup corn meal 4 eggs, little salt Cook the corn meal in the milk until it is of the con- sistency of a thick cream. This is best done in double boiler. Add salt, then the yolks of the eggs, one at a time, beating vigorously. Fold in the stiffly beaten whites. Turn into a greased baking dish, and bake in a moderate oven about 30 minutes. Delicious as a buffet or luncheon dish. Mrs. Edward L. Adams. Escalloped Eggs 6 eggs 1 cup bread crumbs or ham 1 pint white sauce 1/4 cup melted butter Simmer eggs 30 minutes. Remove the shells, cut the eggs lengthwise, remove yolks, mash them, season with salt and pepper and refill the whites, and then fit each two halves together. Put yolks left over into baking, dish. Place the eggs in dish and pour white sauce over them. Cover top with bread crumbs and butter mixed together. Bake in oven until crumbs are brown. Mrs. Ida Gracey. --------------------------------------------------------------------- (yellow0051) Corn Custard 1 cup grated corn Dash of salt, pepper, and grated onion 4 eggs, well beaten 1 1/2 cups milk Mix, pour into buttered cups and bake in pan of water until firm. Turn out and serve with cream sauce. Mrs. C. J. Stoll. Corn a-la-Southern To 1 can of chopped corn add 2 eggs, slightly beaten 1 teaspoon salt, 1/8 of pepper 1 1/2 tablespoons melted butter 1 pt. scalded milk Mix and turn into baking dish and bake slowly until firm. Mrs. Sarah Smith Thomas. Corn Fritters 1 cup corn 1 egg, little salt Beat egg and corn together and drop by spoonsful into hot greased skillet. Fry on each side until light brown, turning with pan- cake turner. Jennie E. Bailey. Candied Sweet Potatoes, Southern Peel and slice 3 medium sized sweet potatoes. Put into baking dish, sprinkle 1 cup brown sugar over and add 1 cup hot water and 2 tablespoons butter. Season with either nut- meg or cinnamon. Cook on top of stove or in oven until candied and tender. (Must not scorch). Mrs. Harry A. Simpson. --------------------------------------------------------------------- (yellow0052) Marshmallow Sweet Potato 3 cups mashed sweet potato 1/2 cup sugar 1/4 cup each butter, raisins, nut meats Little salt and nutmeg or cinnamon Boil and mash sweet potatoes, add other ingredients. Put in baking or serving dish, cover with marshmallows and blown in oven. Mrs. C. A. Wehmeyer Sweet Potatoes, Southern Style Pare and boil two pounds of sweet potatoes, mash them and season with salt and butter. Add to them three-fourths of a cup of blanched almonds cut in pieces and a cup of seedless raisins. Put into a baking dish and cover the top with marshmallows. Bake in the oven until the marsh- mallows are puffed up and brown. Olive Leone Brogan. Curried Apples Peel medium sized cooking apples, as many as required for the meal. Core and fill with mixture of 2 tablespoons butter 1 cup brown sugar 1/2 teaspoons curry powder Cream butter and sugar with curry powder, increasing or decreasing proportions as required. Bake until transpar- ent. If curry is not used, chopped fruit may be mixed with the butter and sugar. Mrs. W. D. Henderson. Fried Tomatoes Slice green or ripe tomatoes (hold better if not peeled) crosswise in large pieces and season. Dip each into flour and eggs or bread crumbs and egg. Fry at once. A pan- cake griddle is excellent for this purpose. Mrs. Ralph Curtiss. --------------------------------------------------------------------- (yellow0053) Rice With Green Peppers Cook 3/4 cup of rice in boiling water until tender. Pour over it cold water to keep kernels separate. Place in bak- ing dish, and pour over it the following: TOMATO SAUCE FOR RICE 3 tablespoons butter 2 onions, 2 green peppers 1 tablespoon sugar, 1/2 teaspoon salt 1 pt. tomatoes Melt butter in saucepan, add onions and pepper cut fine. Cook until slightly brown. Add tomatoes cooking and stir- ing meanwhile. Pour over rice and bake 1 hr. Serve hot. Mrs. C. Thomas. Escalloped Cabbage 2 pts. cracker crumbs 1 pt. finely chopped cabbage 1 cup rich milk Begin with layer of cabbage, season with salt, pepper and butter. Alternate with cracker crumbs until dish is full. Pour milk over mixture. Cover with cracker crumbs. Bake in moderate oven. Tastes like oysters. Mrs. L. A. Barrett. White Sauce Omelet 2 tablespoons butter and flour 1/2 teaspoon salt, 1/4 of pepper 1 cup milk, 4 eggs Heat fat until it bubbles, add flour and seasoning and cook an instant. Add milk and stir until it reaches the boil- ing point, remove and cool. Add yolks of eggs and then fold in the stiffly beaten whites. Pour into greased frying pan and cook over moderate heat, then fold and bake in moderate oven 20 to 30 minutes in baking dish. Ham may be used if desired. Mrs. Lewis Reimann. --------------------------------------------------------------------- (yellow0054) Southern Sweet Potato Pone 6 sweet potatoes 2 eggs 1/2 cup milk or cream 1/2 teaspoon nutmeg, pinch salt 1/2 cup sugar Boil potatoes. When cooked mash and add the beaten eggs and milk gradually. Beat well. Add other ingredients and beat until very light and well mixed. Put into buttered pan and blown in oven like pudding. To be eaten with meat. Mrs. Harry A. Simpson. Turnip Cups with Creamed Pea Fillings Wash, pare and cut a slice from large end of turnip, so it will stand. Hollow out center to form a cup. Cook in salted water until tender. Have peas heated in "White Sauce". Fill cups with mixture, sprinkle tops with chopped parsley, and serve. Mrs. John Comin. Escalloped Potatoes Pare and slice sufficient potatoes for meal. Put layer of potatoes in baking dish, sprinkle with salt, flour, and small bits of butter. Continue this until dish is full. Pour on enough milk to almost fill dish. Salt pork, bacon or flesh pork may be added to potatoes. Do not use butter if meat is added. Committee Cheese Dreams Butter slices of bread and cover thickly with grated cheese. Place two slices together with cheese on top. Brown in oven or broiler. Serve hot. Mrs. Earl Cress. --------------------------------------------------------------------- (yellow0055) BLACK WALNUT CREAM PIE One and one-half cups scalded milk, one-half cup sugar, one- fourth teaspoon salt, three tablespoons cornstarch, three egg yolks, one tablespoon butter, one-half cup ground black walnuts. Add sugar, cornstarch and salt to egg yolks, pour the scalded milk into this, return to double boiler and stir, add walnuts. Add butter when thickened. Pour into pie tin lined with baked pie crust, add meringue made of the whites of the eggs sweetened with a table- spoon confectioners' sugar and brown in the oven. WITH the coming of winter comes roast pork to a promi- nent place in the dinner menu. And pork brings apples with it. For years we have served apple sauce, but leave it to Nancy to find some unusual way to combine the apples and the ham, roast pork or pork chops. She chose apple sauce sifted to a fineness into which she folded whipped cream and freshly grated horseradish. She chose baked apples In the center of which she had stuffed squares of crisp bacon and raisins and lemon peel. Some- times she put tiny crisp sausages in the hollow of the apple. She often spiced prunes and served them. To do this she soaked large prunes over night. Next day she simmered them until tender. As they simmered she added brown sugar and vinegar and two Inches of stick cinnamon. Just before she took them from the fire she added a small amount of cornstarch stirred in cold water and then cooked in the syrup until it became translucent. These spiced prunes made her ex- periment with spiced apples. She chose firm, red skinned cooking ap- ples. She cut them in half-inch thick slices. Then she took out core and cooked the apple rings slowly in a heavy syrup made of equal parts sugar and water. To this she added a little stick cin- namon, a few whole cloves, a ps- picion of ginger and a tablespoon or two of vinegar. When the ap- ples were tender but not broken, she took them out of the syrup and cooked that down until thick. She spooned this over the rings after she had arranged them on the serving plate. Peter voted them a great success. (Copyright. 1929) Frozen Fruit Salad. Dear Miss Hathaway: Please give me a recipe for frozen fruit salad. Thank you. MISS A. A. Here are several recipes: Sprinkle one cup of fresh pine- apple with four tablespoons of powdered sugar or use the sweet- ened canned fruit. Chill for one- half hour. Cut one small bottle of maraschino cherries into pieces and mash one cream cheese. Add the cheese gradually to one cup of whipped cream, keeping the mixture smooth. Drain all the juice from the fruit and fold together, lightly, all the ingredients with one cup of mayonnasie. Place in a mold, or the cylinder of any ice cream freezer, spread with waxed paper, cover, pack in two parts of ice to one of salt and let stand for three hours. Serve on lettuce. Another recipe is to soak one- half tablespoon of gelatin in two tablespoons of cold water and dis- solve over boiling water. Add to three-fourths cup of mayonnaise and three-fourths cup of whipped cream which have been folded to- gether. Combine with one cup each of pitted cherries, sliced peaches, canned pineapple cut into pieces and turn into a mold. Cover with waxed paper the cover of the mold, and pack in two parts ice and one of salt for four hours. Serve on lettuce with more mayonnaise if desired. For another variation, cut four oranges, four bananas and eight large slices of pineapple into small pieces and drain from the juices. Add the fruit to one pint of highly seasoned mayonnaise and fold in one part of cream whipped until stiff. Fill molds with the mixture, seal and pack with two parts ice and one part salt for three hours. Remove from molds, slice and serve on nests of lettuce with Chantilly mayonnaise or equal parts of mayonnaise and whipped cream. This is a large recipe and makes four half-pound baking powder tins full, enough to serve 18 persons. The recipe may be divided. If you have an electric refrigera- tor, turn any of these mixtures into the ice trays and freeze. The --------------------------------------------------------------------- (yellow0056) "Challenge" Lemon Pie Here's another lemon pie, which is simply deli- cious, but not easy for an inexperienced cook to make. It challenges your ability, so we call it "Challenge" Pie. Beat yolks of 3 eggs very light. To this add juice of one lemon and rind of 2 lemons, 3 table spoons hot water, 1/2 cup sugar and a large pinch of salt. Cook in double boiler until thick. Have whites of eggs stiffly beaten, add 1/2 cup of sugar to them and fold into cooked mixture. Fill pie shell that has been previously baked, place in oven and brown. Fine candies, sodas and sundaes. A luncheon service that is unsurpassed. Betsy Ross Shop 15 Neckels Arcade TWO STORES --- ONE MANAGEMENT --------------------------------------------------------------------- (yellow0057) Cakes and Icings Yellow Fruit Cake 3/4 lb. flour 1/2 lb. sugar 1/4 lb. almonds, blanched and chopped 1/2 lb. glace' cherries, cut fine 1/2 lb. raisins 1/2 lb. citron, and grated rind of 1 lemon 5 eggs 1/2 cup milk 1 teaspoon baking powder Beat butter and sugar to a cream. Add beaten eggs, boating all steadily and adding alternately, flour, milk and fruit. Bake in moderate oven for one or one and one-half hours until golden brown. A Canadian recipe which is always made at Christmas as well as the black fruit cake. Mrs. Jennie Cheever. Simple Fruit Cake 1 cup butter 2 cups sugar 1/2 cup molasses 1 cup sour milk 3 cups flour 2 teaspoons soda 1 nutmeg grated 1 teaspoon cinnamon, 1/2 of cloves 1 lb. raisins or other fruit, cut fine Bake in slow oven. Mrs. David Hastings. --------------------------------------------------------------------- (yellow0058) Fruit Cake 1 lb. each flour, brown sugar, citron, seeded raisins, seedless raisins, currants, almond meats, butter 1/2 lb. each figs, dates, candied orange peel, candied lemon peel 12 eggs, beaten separately 1 teaspoon each cinnamon, cloves, all- spice, nutmeg 1 cup best New Orleans Molasses 1 glass red jelly 3/4 cup grape juice 1/4 cup rose water 1/2 teaspoon soda, 2 of salt Brown flour and cut all fruit and nuts very fine. Nuts and fruit should be thoroughly floured with flour taken from the pound. (Do not use extra). Cream butter and sugar and add other ingredients, mixing well. Bake in slow oven from, 2 to 3 hours. When cold wrap in oiled paper and keep in covered receptacle. Should be made at least two weeks before using. This is the fruit cake sold at the Presbyterian booth at The Woman's League and Inter-Church Bazaar. Mrs. W. D. Henderson. Imperial Cake 1 1/2 cups sugar 1/2 cup water 6 small eggs beaten separately. (If eggs are large use 6 yolks and 5 whites). 1 1/2 cups flour 1/2 teaspoon cream tartar 1 teaspoon lemon extract, pinch salt Place sugar in small sauce pan, add water and boil until it threads when dropped from end of spoon. Pour gradually in a fine stream on the stiffly beaten whites of eggs, beating until cool, then add yolks gradually (well beaten). Sift flour with cream tartar and salt several times, fold in carefully, add flavoring and place in ungreased pan. Bake slowly about 50 minutes. Invert to cool before removing from pan. Mrs. George W. Kyer. --------------------------------------------------------------------- (yellow0059) Fruit Cake 2 large cups brown sugar 1 cup butter creamed together 3 eggs 1 large cup cold water 1 nutmeg, 1 tablespoon cinnamon 1/2 teaspoon cloves 2 cups each nut meats, and raisins 1/2 lb. citron 1/4 lb. each lemon and orange peel 3 1/2 cups flour 1 teaspoon each soda and baking pow- der Cut fruit very fine. Bake in slow oven. Mrs. P. A. Lee. Date Cake 1 cup sugar 2 tablespoons butter 1 teaspoon each soda and baking pow- der 1 1/2 cups flour 2 eggs 1 cup boiling water, 1 pkg. dates 1/2 cup walnut meats Quarter dates and cover with boiling water to which soda has been added. Set aside. Cream sugar and butter, add eggs. Put 1/2 of flour with dates, the rest with sugar and butter and mix all. Bake in loaf. Mrs. Harriet Lodge. Icebox Cake 3 doz. lady fingers Split and place in bowl alternately with following filling: 1-3 cup butter 1 1-2 cups brown sugar 1 beaten egg Cream above and add juice and grated rind of 1 lemon and 1 orange Let stand at least 24 hours weighted with a plate. Cut into slices and serve with whipped cream on each with bits of maraschino cherries. Mrs. Nellie Cadwell. --------------------------------------------------------------------- (yellow0060) Groom's Cake 1 lb. each sugar, butter, flour, and citron 2 lbs. each raisins, currants 10 eggs 1 teaspoon soda, 2 of cream tartar (or 3 of biking powder) Cut all fruit very fine and dust well with flour. Should be added last. Add 1 lemon and 1 pound almonds if you wish it to keep a year. Mrs. Lucy Clark. Bride's Cake 2 cups sugar 1 cup milk 1 cup butter 3 teaspoons baking powder 4 cups (scant) sifted flour Whites of 12 eggs, flavor with vanilla This makes Large four layer cake. 9 eggs, makes 3 layers, and 6 eggs, 2 layers. Mrs. J. C. Christensen. White Cake with Orange Filling Whites of 3 eggs 1 cup sugar 1-3 cup butter 1-2 cup milk 1 3-4 cups flour 2 teaspoons baking powder Bake in three layers. FILLING Blend 3 egg yolks, 2 tablespoons sugar, 2 heaping table- spoons flour. Heat one cup milk and butter size of hickory nut in double boiler. First add grated peel and juice of one orange, then egg mixture. Cook until thick. Spread be- tween the three layers of cake when cold. Cover with any white icing. Miss Carrie Geeding. --------------------------------------------------------------------- (yellow0061) Snow Cake 1 cup sugar 1-4 cup butter 1-2 cup sweet milk 1 2-3 cups flour 2 1-2 teaspoons baking powder Whites 2 eggs, flavoring Bake in flat cake and ice. Mrs. Emma Taylor. White Cake 2 cups sugar: 1/2 cup butter 1 cup sweet milk 3 cups flour Whites 4 eggs 3 small teaspoons baking powder, sift- ed with flour Beat sugar and butter to a cream, then stir in the milk and flour, a little at a time. Add the whites of eggs beaten stiffly last. Before adding baking powder remove 1 tablespoon flour, and add tablespoon cornstarch. Bake in loaf or layers. MARSHMALLOW FROSTING AND FILLING 3-4 cup sugar 1-3 cup water Boil until it threads. Pour on well beaten whites of eggs slowly, adding 6 or 8 marshmallows. Season to taste. Mrs. W. H. Jackson. Angel Food 6 oz. sugar 4 oz. flour 1/2 teaspoon cream tartar, flavoring Whites 6 eggs Beat eggs very stiff. Sift sugar, flour, and cream tar- tar together and fold into egg whites. Bake very slowly, about 25 minutes. Place brown paper on top until cake rises to top of tin. Take from oven and invert to cool. Mrs. Earhart. --------------------------------------------------------------------- (yellow0062) Angel Food Whites 11 eggs 1 1/2 cups granulated sugar 1 cup flour 1 teaspoon each cream tartar and flavoring Add pinch of salt to eggs before beating. Whip whites to a stiff froth adding cream of tartar when partly beaten. Beat in the sugar when whites, are stiff. Add flavoring and lastly fold in the flour. Bake about 35 minutes in moderate oven. Do not oil pan and when cake is done turn upside down until cool. Mrs. J. C. Christensen. Sunshine Cake Yolks of 11 eggs and white of 1 12 tablespoons water 1 1/2 cups sugar 1 3/4 cups flour 1 teaspoon baking powder, flavoring Beat yolks and add water gradually. When stiff beat in the sugar and fold in the flour. If made at the same time as Angel Food, twelve eggs will make two large cakes. Mrs. J. C. Christensen. Hot Milk Cake 1 cup and 1 tablespoon flour sifted 3 times 1 1/2 teaspoons baking powder put in- to flour before last sifting 2 eggs 1 cup white sugar 1/2 cup hot milk 1 teaspoon butter, 1 of lemon extract Beat eggs and sugar together, add flavoring, then sifted flour, and last of all hot milk with butter melted in it. Bake in moderate oven. Mary E. Walton (Martha Cook). --------------------------------------------------------------------- (yellow0063) White Cake 1/2 cup butter 2 cups sugar 1 cup sweet milk 3 cups flour Whites 4 eggs, beaten stiff and added last Use any icing desired. This cake has an enviable reputation in a Down East village where it is served at tea parties, as the bride's cake at weddings, and when the Minister comes to supper. Moss Cake Use recipe for white cake, using 3 whole eggs instead of whites of four. Mrs. Wells Bennett. Egoless Cake 1 cup sugar 1 cup sweet milk 2 cups flour 1 1/2 tablespoons melted butter 4 teaspoons baking powder, flavoring Bake in layer tins. Put together with a lemon or Orange custard filling. Ice on top with 1/2 cup white sugar and enough milk or cream to moisten. Boil until drops thick from spoon. Stir until creamy. Mrs. Harry Fawcett. Brown Sugar Cake 1 1/2 cups brown sugar 1/2 cup shortening Small cup sour milk 1 egg, beaten 2 cups flour 2 teaspoons baking powder, 1 of soda Flavoring Mix sugar and shortening until creamy, adding other ingredients as usual. Bake in moderate oven (350 degrees). FROSTING 1 cup brown sugar, little milk, little butter, Cook until soft ball stage. Beat until creamy and spread. Mrs. Lewis Reimann. --------------------------------------------------------------------- (yellow0064) Gold Cake 3/4 cup sugar 3 tablespoons butter 1 1/2 cups flour 2 teaspoons baking powder, 1 of flavoring 1/2 cup milk 3 egg yolks Cream butter, gradually adding the sugar. Add egg yolks which have been thoroughly beaten. Sift together flour and baking powder and add alternately with milk. Bake in moderate oven about 45 minutes. If used with the following White Cake recipe, 3 eggs will make 2 cakes. ICING Place white of egg in bowl. Add 3 cups granulated sugar, 2 1/2 tablespoons water (cold) and 1 teaspoon vanilla. Put bowl into pan of boiling water and beat 7 minutes. White Cake 1/2 cup butter 1 cup each sugar, milk 2 cups flour 2 teaspoons each cornstarch and bak- ing powder Whites 3 eggs Almond extract for flavoring Beat butter to a cream adding sugar gradually, add flavoring and beat some more. Add alternately, a little at a time, milk and flour which has been sifted with baking pow- der. Beat whites of eggs very stiff and fold in lightly. Bake in moderate oven. Ice Mrs. William Miller. Molasses Cake 1 cup sugar 1 cup molasses 1 large tablespoon shortening 1 egg 2 cups flour 1 teaspoon soda, 1/2 of salt, 1 of cin- namon Mix all together and add 1 cup boiling water. Mrs. Harry Fawcett --------------------------------------------------------------------- (yellow0065) Gold Cake 3/4 cup sugar 3 tablespoons butter 1 1/2 cups flour 2 teaspoons baking powder, 1 of flavoring 1/2 cup milk 3 egg yolks Cream butter, gradually adding the sugar. Add egg yolks which have been thoroughly beaten. Sift together flour and baking powder and add alternately with milk. Bake in moderate oven about 45 minutes. If used with the following White Cake recipe, 3 eggs will make 2 cakes. ICING Place white of egg in bowl. Add 3 cups granulated sugar, 2 1/2 tablespoons water (cold) and 1 teaspoon vanilla. Put bowl into pan of boiling water and beat 7 minutes. White Cake 1/2 cup butter 1 cup each sugar, milk 2 cups flour 2 teaspoons each cornstarch and bak- ing powder Whites 3 eggs Almond extract for flavoring Beat butter to a cream adding sugar gradually, add flavoring and beat some more. Add alternately, a little at a time, milk and flour which has been sifted with baking pow- der. Beat whites of eggs very stiff and fold in lightly. Bake in moderate oven. Ice Mrs. William Miller. Molasses Cake 1 cup sugar 1 cup molasses 1 large tablespoon shortening 1 egg 2 cups flour 1 teaspoon soda, 1/2 of salt, 1 of cin- namon Mix all together and add 1 cup boiling water. Mrs. Harry Fawcett --------------------------------------------------------------------- (yellow0066) Chocolate Cake Grate 4 sq. chocolate and mix with 1/2 cup milk Yolk of 1 egg. Cook until thick, stirring constantly. 2 cups light brown sugar 1/2 cup butter 1/2 cup milk 1 teaspoon soda sifted with 2 cups flour Beaten whites of 3 eggs Add these last ingredients to cooked mixture and bake in a moderate oven. Ice as desired. Mrs. Leslie Butler. Chocolate Nut Cake 2 cups brown sugar 1/2 cup butter 1/2 cup sour milk 2 eggs 2 cups flour 1 teaspoon soda 1 teaspoon vanilla 1/4 teaspoon salt 1/4 cup chocolate 1/2 cup boiling water 1/2 cup chopped nut meats Cream the butter and sugar. Add beaten egg and sour milk and soda. Sift flour and salt and add to mixture. Beat well. Dissolve chocolate in hot water, add to batter. Add vanilla and nuts. Mrs. R. L. McNamee. CupCake 1 cup sugar 1/2 cup butter 1/2 cup sweet milk 1 1/2 cups flour 3 eggs 2 teaspoons baking powder Bake in loaf and ice with caramel frosting. FROSTING 1/2 cup sweet milk 2 cups brown sugar 1 level tablespoon butter Cook until it threads. Then beat until ready to spread. Mrs. Emma Wyckoff. --------------------------------------------------------------------- (yellow0067) Lady Baltimore Cake 1 cup butter 2 cups granulated sugar 1 cup milk 3 1/2 cups flour 3 teaspoons baking powder 1 teaspoon vanilla Whites of 6 eggs Bake in 3 layers. FROSTING AND FILLING 3 cups granulated sugar 1 cup water Boil until it threads, pour over stiffly beaten whites of 3 eggs Add to some of the icing for filling 1 cup chopped raisins 1 cup chopped nuts 1/4 cup chopped figs, or any fruit cut fine Ice top with plain or colored icing, decorating in any de- sired manner. This was always used in my family for birth- day cakes, using candles for top decoration. Mrs. W. D. Henderson. The Ice Cream Cake 2 cups sugar 1/2 cup butter 1 cup sweet milk 3 cups sifted flour 3 teaspoons baking powder, 1/2 of salt Whites of 7 eggs Cream sugar and butter, add milk, sifted flour, baking powder and salt alternately. Fold in stiffly beaten whites. FROSTING 1 1/2 cups sugar 3/4 cup water Cook together until mixture threads and pour onto stiffly beaten whites of 2 eggs, adding flavoring. Mrs. Goodlander. --------------------------------------------------------------------- (yellow0068) Potato Cake 3 eggs 1 cup butter 1 cup sugar 1 cup mashed potato 2 squares melted chocolate 2-3 cup sweet milk 1 teaspoon each of cinnamon, nut- meg, allspice 1-2 teaspoon cloves cup raisins, chopped 1 cup nuts, chopped 2 cups flour 2 teaspoons baking powder Bake in large flat tin 40 minutes. Cake will keep moist several days. Use plain frosting. Helen B. Slocum. Orange Layer Cake 1/2 cup shortening (butter) 1 cup sugar Cream above until very light. Add 3 eggs, one at a time, beating each one in 3 minutes before adding next. 2 cups flour, 2 teaspoons baking pow- der sifted with it Add to other ingredients, alternating with 1/2 cup milk. Beat. Bake in 2 layers in moderate oven for 20 minutes. FILLING Grated rind and juice 2 oranges 3 egg yolks 1/2 cup butter, 1 cup sugar Mix and cook in double boiler until thick. Cool and spread between layers. Cora C. Duffendack. Souffle Frosting 1 cup sugar 1 egg white (unbeaten) 4 tablespoons cold water, vanilla Put all in double boiler and beat with egg beater for eight minutes. Melted chocolate may be added while beat- ing. Mrs. H. D. Nutt. --------------------------------------------------------------------- (yellow0069) Almond Cake 8 eggs, beaten, separately 1 cup sugar 1/2 lb. almonds, ground fine Beat yolks of eggs until light, add gradually the sugar while beating. Add almond meats and whites of eggs slow- ly and alternately. Bake in slow oven to start with. Use ungreased tin. Mrs. J. B. High. Sour Cream Cake 1 cup sugar (scant) 2 eggs, beaten separately 1 cup sour cream 1 teaspoon soda, 1 of baking powder 2 cups flour This can be baked in layer's, put together with jelly or jam and served hot for dessert. It is also very good baked in small jem pans and served hot. Mrs. Byron John Hildinger. Sponge Cake 2 eggs, pinch of salt 1 cup sugar 1/2 cup boiling water 2 teaspoons baking powder, flavoring Beat well, adding boiling water last. Bake about 25 minutes in slow oven. Mrs. G. M McConkey. Three Minute Cake 1 small cup sugar 1 heaping cup flour 1/4 cup butter (melted) 2 teaspoons baking powder 1 egg Break the egg into a cup containing the butter, then fill the cup with milk. Mix all ingredients quickly. Mrs. C. J. Stoll. --------------------------------------------------------------------- (yellow0070) Sponge Cake Yolks 4 eggs, beaten light 1 cup sugar, added while stirring 3 tablespoons water, added one at a time while beating 1 1/2 tablespoons cornstarch in cup, fill cup with flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt Lastly add beaten whites 4 eggs and flavoring. Bake in slow oven. Mrs. E. L. Jenkins. Chocolate Cake 2 oz. chocolate 4 eggs 1/2 cup milk, 1 teaspoon vanilla 1/2 cup butter 1 1/2 cups sugar 1 3/4 cups flour 1 heaping teaspoon baking powder Dissolve chocolate in 5 tablespoons water at boiling point. Beat whites of the eggs to a stiff froth and stir care- fully into mixture. Mrs. Robert Arthur. Cocoa Cake 1/2 cup cocoa 1/2 cup milk Boil above until well cooked, stirring constantly. 1 tablespoon butter 1 cup sugar 1/2 cup milk 1 egg, well beaten 1 1/2 cups sifted flour 1 teaspoon soda, dissolved in little warm water Add these ingredients to cooked mixture and beat well. Bake in moderate oven, and frost as desired. Mrs. William Frayer. --------------------------------------------------------------------- (yellow0071) Devil's Food Cake First part Boil together 2-3 cup chocolate 1-2 cup brown sugar 1-2 cup milk Cool above Second Part 1/2 cup butter 1 cup brown sugar 2 eggs 2 1/2 cups flour 1 teaspoon baking powder 1/2 teaspoon cream tartar 1 cup milk Combine the two parts and bake in moderate oven. Ice with marshmallow frosting. MARSHMALLOW FROSTING 2 cups white sugar 1 cup cold water, 1 tablespoon vinegar Boil until threads and stir slowly into beaten whites of 2 eggs. Add 1/4 lb. marshmallows. Place on top of cake, or if baked in layers, use between as well as on top. Mrs. H. F. Smith. Cream Cake 2 eggs in cup, fill it up with sweet cream and beat Add 7/8 cup sugar 1 cup flour 2 teaspoons baking powder, 1/2 of almond flavoring Ice with Mocha Frosting (Page 74). Mrs. E. Young. Feather Cake 1 cup sugar 1 large tablespoon butter 1 egg 1 cup milk 2 cups flour 2 teaspoons baking powder Cream butter and sugar, add egg and beat until creamy. Add milk and flour alternately. Bake in moderate oven. Mrs. H. D. Nutt. --------------------------------------------------------------------- (yellow0072) Sponge Cake 1 1/2 cups sugar 3 eggs, beaten separately 1/2 cup cold water, little salt 2 cups flour, 2 teaspoons baking pow- der Fold in stiffly beaten whites after other ingredients have been beaten together. Place cake in oven before gas is lighted, increasing heat very gradually. Bake about 45 minutes. Never fails if beaten sufficiently. Mrs. J. W. Welton. Little Chocolate Cake (IT NEVER FAILS) 1 square of chocolate or 1 heaping teaspoon cocoa Cook in 1/2 cup milk until thick. Add lump of butter size of an egg or 3 tablespoons cooking oil 1 cup sugar 1 egg yolk 1 1/2 cups flour alternately with 1/2 cup of milk (either sweet or sour) in which 1 teaspoon soda has been dissolved Mrs. Wells Bennett. Devil's Food 1 cup sugar, 1/2 cup butter 3 tablespoons melted chocolate 3 yolks of eggs 2 whites of eggs 1/2 cup sour milk, 1 teaspoon soda 1 1/2 cups flour, 1/2 teaspoon vanilla Cream butter and sugar, add yolks of eggs, then slowly the flour, sour milk, chocolate, and beaten whites of eggs and seasoning. Mrs. B. C. Campbell. --------------------------------------------------------------------- (yellow0073) Chocolate Cake 1/2 cup butter 2 eggs 2 cups light brown sugar 1/2 cup sour milk, 2 cups flour 1/4 cup chocolate dissolved in 1/2 cup boiling water 1 teaspoon each soda, baking powder, vanilla Bake in three layers. FILLING 1/4 cake chocolate, dissolved in 1 cup boiling water 1 cup sugar 1 tablespoon butter 1 tablespoon cornstarch dissolved in 1/2 cup cold water Cook in double boiler until thick. Add walnut meats if desired. Place between layers of cake. Use any icing for top desired. Mrs. Fred Harris. Brown Sugar Frosting 1 pound brown sugar 1/2 cup of water Boil until it forms a soft ball when dropped into cup cold water. Beat white of one egg until very stiff. Pour boiling syrup onto egg a little at a time stirring constantly. When it gets a little stiff, add 1 teaspoon of vanilla. J. E. Bailey. Layer Cake 2 eggs 1 cup sugar 4 tablespoons melted butter Beat above together and add 1 cup milk 2 cups sifted flour 2 teaspoons baking powder May be baked in loaf, layers, or gems. Mrs. P. A. Lee. --------------------------------------------------------------------- (yellow0074) Chocolate Cake Sift together 1 cup sugar 1 cup flour 1/2 teaspoon salt 2 1/2 teaspoons baking powder Add to sifted ingredients 2 egg yolks 3 tablespoons oil 1/2 cup cold water 1/2 teaspoon vanilla, 1/2 of lemon ex- tract 1/4 cake melted chocolate Fold in 2 stiffly beaten whites FROSTING 1 cup maple flavored sugar 1/2 cup sweet milk 1/4 cake chocolate Small piece of butter Cook until soft ball is formed and beat until cold. If too thick add cream to make correct consistency. Mrs. Goodlander. Cocoanut Sponge Cake 2 cups granulated sugar 4 eggs 2 cups flour 1/2 cup cold water 2 teaspoons baking powder Sift flour and baking powder several times. Beat eggs (cold) in a large cold mixing bowl. Add sugar gradually and beat vigorously three or five minutes, or until the mix- ture thickens. Add cold water and sift in the flour and bak- ing powder. Bake immediately in a moderate oven. FROSTING 3/4 cup sugar 7 tablespoons water Boil above until it spins a thread. Slowly pour this over the well beaten white of a large egg. Beat until cool. Flavor. Spread over cake and sprinkle a thick layer of fresh, grated cocoanut over top and sides of cake. Mrs. C. K. Kauffman. --------------------------------------------------------------------- (yellow0075) Apple Sauce Cake 1 cup sugar 1/4 cup butter 1 teaspoon cloves 2 cups flour 1 cup unsweetened apple sauce 1 cup raisins 1 teaspoon soda 1 teaspoon cinnamon May be baked in loaf or two layers. Mrs. H. D Nutt. Boiled Frosting (that will never sugar) 1 cup sugar 1-3 cup water White of 1 egg 1-3 cup white karo syrup Boil sugar, syrup and water until it forms a soft ball in water. Beat egg white until stiff and pour syrup mixture over. Beat until cold. Mrs. Louis Schwenmeyer. Soft Ginger Bread 1 large tablespoon butter 1/2 cup sugar 1 cup molasses 1/2 teaspoon each, ginger, cinnamon, cloves 2 teaspoons soda in 1 cup hot water 2 1/2 cups flour 2 well beaten eggs Mix in order given, adding eggs last. Bake in moderate oven. Mrs. H. D. Nutt. Mocha Frosting 1 cup powdered sugar Butter size of egg 1 tablespoon cocoa Cold coffee Mix sugar and cocoa. Rub in the butter and moisten to desired consistency with the cold coffee. Mrs. Frank Lennox. --------------------------------------------------------------------- (yellow0076) Spice Cake 1 cup sugar 1 cup shortening 2 eggs 1 cup sweet milk 3 cups flour 2 teaspoons baking powder 2 teaspoons cinnamon Salt and cloves to taste One cup raisins may be added if desired. Bake in Moderate oven. Mrs. J. A. Wessinger. Spice Cake 2 cups sugar 2 1/2 cups flour 1/2 cup butter 1 cup sour milk 4 eggs reserving 2 whites for icing 1 teaspoon each soda, cloves, nutmeg 2 teaspoons cinnamon 1 cup raisins 3/4 cup nut meats, chopped Mix ingredients as for any cake, sifting spices with flour. Mrs. U. W. Bronk. Spice Cake 1 cup white sugar 1 tablespoon butter 1 egg 1 cup sour milk 1 teaspoon soda, little salt 1 3/4 cups flour 1 teaspoon cinnamon, 1/4 of cloves and nutmeg Bake in one cake and ice as desired. Mrs. Carl Braun. Ginger Cake 2 eggs 1 cup brown sugar 1 cup sour milk 1/2 cup molasses 1/2 cup sour milk 2 cups flour 1 teaspon each soda and ginger Bake in moderate oven. Mrs. J. A. Wessinger. --------------------------------------------------------------------- (yellow0077) Ring of Prunes One pound of prunes, 3-4 cup sugar, 2 tablespoons gelatine, 1 cup whipping cream. 4 tablespoons powdered sugar, 1-2 teaspoon van- ilia, few grains salt. Wash prunes well and let stand over night in cold water to cover. In the morning stew slowly in this water until tender but not mushy or broken. Drain and measure juice. There should be two and one-half cups. Soften gelatine in 1-4 cup cold water for ten minutes. Combine prune juice and granu- lated sugar and bring to the boil- ing point. Add softened gelatine and stir until dissolved. Remove from fire and let. stand until cool. Remove stones from prunes, keep- ing the fruit as perfect as possible. Dip each prune into liquid and ar- range in rows in the ring mold. When firm to the touch pour in jelly and let stand until "set" and chilled. When ready to serve un- mold onto a large plate. Whip cream until solid, adding powdered sugar and vanilla when cream thickens. Fill center of mold with whipped cream and serve. Can- died cherries and strips of citron can be used to garnish the dish if desired. This recipe will serve eight per- sons. thought of as particularly "meaty" and yet which weighs from two and one-half to three pounds, is the neck. Slices may be cut and boned, then skewered together to make very economical, yet filling, servings of meat. A simple way of cooking: these slices is as follows: Braised Neck Slices. The neck should be cut in slices of about one inch thickness and boned with a thin knife. Fasten each slice into the shape of a round outlet with a skewer. Sprinkle the surface with salt and pepper, cover with a horseradish paste, dip the slices in beaten egg. and then in crumbs. Sear on both sides, add 1 cup of stock, cover and braise in a baking dish nearly an hour or until the meat is tender. Make a gravy of the liquid in the pan and serve over the slices. Accompanying this might be served: Braised Neck Slices Creamed Carrots and Peas Riced Potatoes Tomato Jelly Salad Date Blanc Manage Coffee Either boned neck slices or steaks from the shoulder may be used for this casserole dish: SALAD SURPRISE. Select small deeply colored pimientos or the canned variety now obtainable in perfect little cups, Rinse the cups with cold water and let them marinate in French fruit dressing for an hour. Meantime cut one slice of canned pineapple into shreds, shred two or three pieces of crisped celery, and a quarter cupful of shredded blanched almonds; mix these together and, if obtainable, add half a cupful of white grapes, quartered lengthwise and seeded, Moisten with French fruit dressing and fill the pimiento cups, Insert a sprig of mint or watercress in each and serve on crisp inside leaves of lettuce or romaine. MOLDED COTTAGE-CHEESE SALAD. Mash a pint of cottage cheese very fine, and add three-quarters teaspoonful of salt, one-eighth teaspoonful of paprika and five tablespoonfuls of sweet cream. Then whip in a tablespoonful of granulated gelatin which has been softened with four tablespoonfuls of cold water and melted over hot water. Pour into a cold wet ring mold and set aside to chill for several hours. Mean- while dice one large seedless orange, add half a cupful of diced canned pineapple, a cupful of cut strawberries or rasp- berries, and a few dates which have been seeded and cut in strips. Mix these fruits with any of the whipped-cream dressings. Turn the molded cheese from the ring onto a lettuce-lined chop plate, heap the center with the fruit, and top with a spoonful of the salad dressing selected. Garnish with whole straw- berries or raspberries. --------------------------------------------------------------------- (yellow0078) FRENCH FRUIT DRESSING. Place one teaspoonful of powdered sugar, half a teaspoonful of salt, and one- eighth teaspoonful of paprika in a small bowl and add one tablespoonful of chilled olive or salad oil; stir until the sugar and seasonings are dissolved, then add a tablespoonful of orange, grapefruit, or lemon juice; mix well and add another tablespoonful of oil, then a third, stirring to a thick emulsion. If more dressing is required increase the proportions. For a red dressing add a tablespoonful of raspberry juice also. FRUIT-SALAD MAYONNAISE. Beat two eggs very thoroughly, add the juice of one lemon and beat again until slightly thick, season with a quarter teaspoonful of paprika, half a teaspoonful of salt, a speck of white pepper and a tablespoonful of sugar. Cook over hot: water until creamy, then add a tablespoonful of butter and one of cream; beat until cool. A spoonful or two of currant jelly whipped into this dressing makes it very unusual and delicious. LEMON-BUTTER DRESSING. Beat two eggs to a light froth, adding gradually the juice of a large lemon, two tablespoon- fuls of granulated sugar and one of butter. Cook over hot water until thickened; cool and fold in a cupful of whipped cream. This is very delicate and refreshing. PARFAIT FRUIT-SALAD DRESSING. Whip a cupful of heavy cream until smooth and thick, then add a tablespoonful of powdered sugar, and two teaspoonfuls each of orange, lemon and pineapple juice, also a teaspoonful-of the juice from maraschino cherries with four or five of the cherries chopped very fine. CHANTILLY DRESSING. Mash a small cream cheese---the three-ounce size---until it is very smooth, adding three tablespoonfuls of thick cream, a quarter teaspoonful each of salt and paprika, a tablespoonful of lemon juice and two table- spoonfuls of currant jelly which have been whipped smoothly. If you like, fold in two or three tablespoonfuls of whipped cream, but this is not absolutely necessary. Chill the dress- ing very thoroughly before using it. CHERRY SALAD is one of the simplest of summer salad's, but one of the most refresh- ing. Use any variety of ripe cherries which you may prefer and pit them; there should be at least two cupfuls after pitting. Shred half a cupful of blanched almonds and mix them with the cherries; moisten with French fruit GINGER FRUIT SALAD is rather unusual and very good. It All require one cupful of large white cherries, canned or fresh, cupful of canned sliced pineapple, diced, a cupful of diced range, and half a cupful of preserved ginger with its sirup. it the cherries and mix them with the other fruits; then our the ginger sirup-over all and set away to chill for an hour or more. Drain well before serving and add the ginger cut into bits. Dress with any whipped-cream dressing to which a bit of ginger sirup may be added, if wished. --------------------------------------------------------------------- (yellow0079) Ginger-Fruit Salad 1 package lemon gelatin 1/2 cup boiling water 1 1/3 cups ginger ale 1/3 cup diced, apples 1/3 cup celery, sliced 3 slices canned pineapple cut in small pieces 1/3 cup chopped mil meats, if desired 1/1 cup chopped crystal- lized ginger, if desired ADD boiling water to lemon gelatin. Stir until entirely dissolved. Add ginger ale. Chill in decorated layers, affixing the ginger, nuts, pine- apple, celery, and apple in designs, using a large mold or individual ones. Chill until firm. Decorate with celery and unpeeled apple slices for borders. Serve on crisp lettuce leaves with mayonnaise. Fruit Salad Dressing. 3 eggs 1/2 c vinegar 1/2 c sugar 4 T flour 4 T lemon juice 1/2 c pineapple juice 1/2 t salt 1/4 t pepper 1/4 t dry mustard 2 t butter Beat eggs and add sugar and flour. Mix well. Add other ingre- dients and cook in a double boiler until thick and creamy. Stir fre- quently, pour into a jar rinsed out of cold water. Cool. Cover and store in ice box. If dressing is too thick, it can be thinned with fruit juice, sweet, sour or whipped cream. Lamb Steaks with Apples. Dredge the lamb slices with to which salt and pepper has be added; saute until nicely browned. Place the slices in casserole, sea- son well and-cover with sliced tart apples. Cover the dish and bake slowly (275 degrees F.) for one hour. For dinner serve: Lamb Steaks with Apples Glazed Sweet Potatoes Light Rolls Puttered Green Beans Lemon Cream Pie Coffee For Sunday supper or a, "bus day" luncheon, try using: *** Put*** well -seaso aspic*** bottom of a mold and arrange hard cooked eggs in an interesting pat- tern. When chilled, fill the mold with finely chopped cooked lamb mixed with diced green peppers, celery, chives and hard-cooked egg. Fill the mold with more Jelly and chill. Serve on a bed of watercress or endive. Serve with: Molded Lamb Salad Toasted Rye Strips chocolate Russe Fig Cookies Black Tea --------------------------------------------------------------------- (yellow0080) BANANA CRUSH. One cup diced marshmallows, 1 cup diced bananas, 2 egg whites, 1 teaspoon vanilla, 1/2 teaspoon lemon extract, 1/3 cup sugar, 1/2 cup crushed pineapple. Mash the bananas and add the sugar and egg whites. Mix well and add the rest of the ingredients. Chill. Serve in glass cups with plain or whipped cream. Two and two-thirds cups dark brown sugar weigh one pound. Two cups granulated sugar weigh one pound. Four cups pastry flour weigh one pound. Hang a soft cloth near the lava- tory in the bathroom and use it to wipe off the fixtures after washing. The cloth will dry and polish so that general cleanings need not be frequent. Jellied Tuna Fish teaspoon salt teaspoon mustard teaspoon papriks egg tablespoon melted butter cup water cup lemon juice 1 tablespoon granula*** gelatin 1/4 cup cold water 1 cup tuna fish 1/2 cup shopped celery 1/4 cup pimento-stuffed olives KE a salad dressing by mixing salt, mustard, and paprika, and stirring in egg and melted Add the 3/4 cup of water and lemon juice eat over hot water. Add gelatin which has oftened in the 1/4 cup of cold water. Mold lively in individual or family-sized molds, hredded tuna fish, celery, and sliced olives, we from molds to nests of lettuce leaves and with celery tips. Serve with mayonnaise. OPEN sandwich*** The filling use*** on a cake instead or between two slices of bread, lend themselves to clever designs for the Valentine party. Brown bread sandwiches cut heart shape with a cookie cutter, spread with cream cheese and sprinkled with a few nut meats, can be varied with white bread sandwiches spread with cream, cheese which has been colored a Valentine red with maraschino cherry juice. Oblong pieces of whole wheat bread may be spread with cream cheese on which rings of stuffed olives are placed, while others can feature a red heart cut from pimen- to on the light cheese background. Green heart designs can be made on the white cheese with picalilli using a cone made of stiff, white paper to trace the design. A plate of these festive Valentine sandwiches can be served in addi- tion to plain nutbread and butter or old-fashioned "two faced" sand- wiches; if a sweet taste is desired, a chopped date and nut filling may be used, or for tartness, a chopped ham and mayonnaise offers still further variety. "Of course, all these sandwiches should be well-buttered," says Mrs. Gladys Coon Sommer of the Na- tional Dairy Council. "The health value of the sandwich is materially increased by the use of butter." Many people find chocolate and sandwiches a "happy combination." With the addition of such a milk- made drink, the party refreshments have real health value. Since au- thorities now claim that one of the things which helps the rhythmic beat of the heart is a proper bal- ance of calcium in the body, the liberal use of such foods as milk, *** which the mineral calciur *** lined in large amounts, is *** Such nutritious cal *** refreshments will truly *** life of the part --------------------------------------------------------------------- (yellow0081) Refreshing Summer Drinks STARTING the party with a punch is the secret of success in the good old summer time. The refreshment of fresh fruit drinks is indispensable to languid summer days and lagging summer appetities. The delicate color and fragrance of deep-purple grape juice, the am- ber tang of grapes with ginger ale, the piquancy of a grape rickey lend that indefinable charm to the sum- mer afternoon or evening party. Here are a. few specially selected, healthful summer-drink recipees: Grape Juice Punch. 1 pint grape juice, Juice of 3 lemons, Juice of 1 orange. 1 c sugar. 2 pints water (1 pint may be sparkling water). Add to grape, juice the lemon juice and orange juice and dissolve the sugar in It. Then add the water. If sparkling water is used, add it just before serving. Serve very cold. So simple to make, of ingredients that are usually on hand in the household. Grape Iced Tea. 3 t tea, 3 c boiling water, 1 pint grape juice, 4 T sugar. Juice of 2 lemons. Pour the boiling water on the tea, cover closely and allow to stand for five minutes. Then stir it from the bottom and strain. Add sugar, lemon juice and grape juice. Chill thoroughly. Some hostesses prefer to omit the lemon and just add grape juice to the iced tea They enjoy the new color and flavor it gives. Frozen Grape Mint. Several long-stemmed sprays of fresh mint, 1 pint plain or sparkling water, 2 T sugar, 2 T sugar, 1 pint strong lemonade, 1 pint grape juice Pinch stems of the mint between thumb and finger until the bruised sprigs give out the utmost of their flavor, and thrust stems into a deep pitcher half-filled with cracked ice. Over them sprinkle the sugar and, let it stand for half an hour. Then add grape juice, the lemonade and water. If sparkling water is used. add it just before serving. Grape Rickey. 1 pint grape juice, Juice of 3 limes, 3 or 4 t sugar, 1 pint sparkling water. Half fill tall glasses with grape juice. Add to each juice of one. lime, sugar to taste, shaved ice, and fill with sparkling water. Grape Juice Sparkling, 1 pint grape juice, 4 t sugar. Juice of 2 oranges, Chilled water. Half fill tall glasses with grape juice, add to each a spoon of crack- rd ice and fill with sparkling water. Grape Juice Gingeree. 1 pint grape juice, Juice of i lemons, 1 quart ginger ale, Sugar to taste. Dissolve the sugar in grape juice (Most people like about two table- spoons for this *** and add lemon. Chill *** fore serving, add --------------------------------------------------------------------- (yellow0082) Log Cabins Feature Lincoln Day Party LOG CABIN features which ean be combined with any bridge or luncheon menu served at a Lineoin's birthday party are especially ap- propriate. Log cabin sandwiches as well as Miss Margaret Ericson of the National Dairy council, around which the general menu can be built. Cut the edges off a loaf of whole wheat bread with a large, sharp knife. Cut across the loaf length- wise in quarter inch slices. You will be able to get about four of these straight slices out of one loaf. Roll gently with a rolling pin so that these slices can be handled. Spread with softened butter, For Each loaf of bread take two pack- Ages of cream cheese, for tea- Spoonfuls mayonnaise and one-half Cup of chopped pecans. Spread this Mixture on buttered slices and Roll carefully. Wrap in a damp towel and let stand several hours in a refrigerator. Just before sery- ing. If desired to add to the bark effect of the rells. Moisten the out- side of each with mayonnaise and roll in finely ground pecans. Serve the sandwiches stacked like long on a platter. The hostess may slice these log roll at the table with a sharp knife for individual servings. Cut. a brick of chocolate ice cream into good-sized cubes. Use the thin, round, chocolate stick cookies for logs, joining the corners as though you were building a rail fence Top the cabin with whipped cream, giv- ing the effect of snow on the roof. Chocolate pudding may be served inside of the chocolate cookie log cabin if desired instead of the ice cream or a spoonful of bulk ice cream may be used instead of the square brick. Butterscotch Sticks Butter, 1/4 cup Brown sugar, 1 cup Egg, 1 Broken pecan meats, 1/4 cup COOKIES Sifted flour. 1 cup Salt, 1/4 teaspoon Baking powder. 1 teaspoon Vanilla, 1 teaspoon Melt butter in a saucepan, add sugar and when well blended re- move from the fire and cool until lukewarm. Add unbeaten eggs to mixture and beat well. Mix flour, salt and baking powder, and add to the sugar mixture. Then add the nut meats and vanilla and spread the mixture in a shallow pan lined with plain paper which has been greased. Bake 30 minutes in a hot oven. While hot. cut into strips an inch wide and four inches long. This recipe makes about two dozen. A quick, easily made cake to serve with any beverage or to pack in the picnic basket are made in a saucepan and baked with- out rolling. --------------------------------------------------------------------- (yellow0083) It's a *** to Shop at Mack & Co. It is a real pleasure to be a shopper at Mack's for the store is overflowing with the best of everything! That displays are the result of *** to provide everything that is *** comfortable and useful that ant and skill have produced for service. De- partments include the following: Frocks, wraps, blouses, skirts. sport attire, *** Women's and children's footwear Rinbons, laces, and trimmings Bed and table linens Silk, wool and wash goods Art and Fancy Work Stationery and Notions Gloves and Hosiery Neckwear and Jewelry Men's Furnishings Home Furnishings Bargain Basement Beauty Parlor Lingerie Patterns Millinery China Come and look through the store whenever you can---it is here for your enjoyment as well as your service. --------------------------------------------------------------------- (yellow0084) A Bank That Has Satisfactor- ily Served for Fifty-four Years the General Banking Needs of The Con- munity ---is a bank in which you can place implicit confidence. It is a bank with YOUR welflame and the welfare of the community at heart. Our long experience has been devoted to a conscientious endeavor to give the people of Ann Arbor and Washtenaw County the best in banking service THE ANN ARBOR SAVINGS BANK Organized 1869 R***ces Over $5,000,000.00 Two Offices N. W. Coiner of Main and Huron Streets and 707 North University Avenue --------------------------------------------------------------------- (yellow0085) Cookies and Doughnuts Lebkuchen OR CHRISTMAS COOKIES 1 qt. molasses 1 pt. sour cleam 1 lb. each light brown sugar, raisins, currants 3 tablespoons melted lard 1/4 lb. each of citron, lemon peel, orange peel, almonds 1 teaspoon each of allspice, cloves, nutmeg, salt 2 teaspoons cinnamon 10 teaspoons soda 1 pt. chopped nuts 5 lbs. flour, or all that can be, knead- ed into the dough Mix sugar and molasses until light; add half soda and stir. Put other half soda into the cream then add the molasses and sugar. Add fruit well floured, add melted lard Gradually add flour, a little at a time until it is as stiff as bread dough. Decorate tops of cookies with almonds or other nuts if desired. Cut cookies into oblong shape. Helen B. Slocum. Chocolate Sticks 1/4 cup butter 2 sq. chocolate 2 eggs, well beaten 1 cup sugar 1 1/4, cups sifted flour, seasoning Bake in slow oven, and cut' in strips when, partly cold. Mrs. D. W. Bronk --------------------------------------------------------------------- (yellow0086) Hickory Nut Drops Whites 3 eggs 1/2 lb. pulverized sugar 2 cups hickory nut meats (chopped fine) 2 tablespoons flour Drop on greased pans and bake. Mrs. William J. Miller. Rocks 1 1/2 cups brown sugar 3 eggs 1 cup butter 2 1/2 cups flour 1 teaspoon each soda and cinnamon 2 tablespoons hot water 1 1/2 cups raisins, cut 1 1/2 cups nut meats, chopped Drop on greased tins and bake golden brown. Mrs. Leslie Butler. Pffernessle 4 eggs, 1 lb. sugar 1/2 lb. each almonds, citron, candied lemon 1 tablespoon cinnamon 1 teaspoon each cloves and nutmeg 1/2 teaspoon baking powder Add enough flour to drop nicely on buttered tins. Should be as large as silver dollar when baked. Cut fruit very fine. Mrs. William J. Miller Molasses Cookies (The kind the hungry school boy likes) 1 cup each molasses, sugar, and shortening 3 scant teaspoons soda dissolved in 1 cup sour milk 1 teaspoon each ginger and baking powder 1 tablespoon cinnamon Add enough flour to make a medium soft dough. Cut and bake in a god moderately hot oven. When done they will appear to be cracked on top. Miss Gertrude Collins. --------------------------------------------------------------------- (yellow0087) Lace Cakes 2 eggs, beaten 1 tablespoon butter 1 cup sugar 2 cups rolled oats 1/4 cup flour 1 teaspoon baking powder, 1/2 of salt Little vanilla Add nuts or cocoanut, as desired Mix and drop from teaspoon onto greased tins (bottom side up). Bake in moderate oven. Remove from pan at once. Mrs. H. O. Whittemore. Oatmeal Cookies 6 cups oatmeal 4 cups flour 4 cups blown sugar 1 scant cup shortening 1 cup boiling water 2 teaspoons each soda and vanilla Cream butter and sugar and add other ingredients as usual. Drop from spoon on floured tins. Bake in slow oven. Will keep indefinitely. Mrs. John Comin. Hermits 1 cup butter 2-3 cup sugar 2 eggs 10 tablespoons milk 1 1-2 cups flour 1 large cup raisins, 1 of currants 2 teaspoons baking powder, 1 1/2 of cinnamon, cloves, nutmeg 1/2 cup nut meats (hickory nuts are especially good) Mix as usual and drop on buttered sheets from spoon. Tins should be inverted and hermits watched very closely as edges burn easily. Mrs. V. H. Lane (Courtesy Judge Lane). Ginger Drops 1 tablespoon soda 2 eggs Little salt 1 cup each white sugar, lard, water, molasses 3/4 cup chopped nuts 1 teaspoon each cinnamon, ginger Flour enough to make soft batter. Drop from spoon on tins and bake in moderate oven. Frost with white icing, if desired. Mrs. M. L. Begeman. --------------------------------------------------------------------- (yellow0088) Oatmeal Cookies 1 cup sugar 1 cup butter 1 cup sour milk or buttermilk 1 teaspoon soda dissolved in milk 2 eggs 1 cup Quaker oats 1 cup white flour 1 cup raisins 1 cup chopped nuts (if desired) Mix well, drop from spoon and bake in moderate oven. Mrs. C. A. Wehmeyer Oatmeal Cookies I cup white sugar 1 cup shortening Cream above Add 4 tablespoons sweet milk 2 eggs 1/2 cup raisins, chopped 2 cups oatmeal 1 teaspoon cinnamon 2 cups flour sifted three times with 1/2 teaspoon each soda and salt Drop on greased pans from teaspoon and bake in quick oven. Mrs. Leslie Butler. Date Macaroons Whites 4 eggs 1 cup stoned and chopped dates 2 cups shredded cocoanut 1 cup nutmeats (chopped) 1 cup powdered sugar, pinch salt Beat whites until stiff. Fold in sugar and salt, add other ingredients just enough to mix well. Drop from tea- spoon on well buttered tins and bake in moderate oven until golden color and let stand till cool before removing from tins--- important. About 45 macaroons. Mrs. Earl Cress. --------------------------------------------------------------------- (yellow0089) Peanut Drops 1 cup granulated sugar 1 cup cracker crumbs 1 cup peanuts chopped fine 2 eggs Drop from spoon and bake. Mrs. William J. Miller. Oatmeal Macaroons Cream 2 tablespoons butter. Add slowly 1/2 cup sugar Yolks 2 eggs 1/2 cup sugar 2 1/2 cups rolled oats 2 1/2 teaspoons baking powder, 1/4 of salt Flavor with 1 teaspoon vanilla Fold in whites of 2 eggs beaten dry Drop from teaspoon on buttered baking sheets about 3 in. apart. Bake in slow oven. Mrs. A. F. Smith. Cocoanut Kisses 1 cup sugar, boiled with little water until it threads. Have ready stiffly beaten whites of 2 eggs. Pour syrup slowly onto whites, beating as for frosting. Stir stiff with shredded cocoanut. Flavor and drop from teaspoon onto flat tins that have been lined with oiled paper. Bake slowly. Mrs. M. C. Wier. Nut Cookies 2 eggs, beaten 1 cup brown sugar 3/4 cup flour (or more) 1/2 cup nuts, chopped Little salt, flavoring Drop on tins and bake about 15 minutes. Mrs. E. L. Adams. --------------------------------------------------------------------- (yellow0090) Oatmeal Cookieswith Date Filling 1-2 cup butter 1-2 cup lard 1-2 cup sugar 2 eggs 1 1-2 cups rolled oats 2 cups flour 2 teaspoons baking powder 1-3 cup flour for rolling FILLING Boil 1 lb. stoned dates with 1 tablespoon sugar and 1 tablespoon lemon juice Place between layers of cookies before baking. Mrs. A. J. Donally. German Christmas Cakes 2 qts. best molasses 2 lbs. brown sugar 1/2 lb. butter, 1/2 lb. laid 1 qt. sour cream 2 tablespoons soda 1/2 lb. each almonds, citron, orange peel, lemon peel (cut fine) 2 teaspoons cinnamon, 1 of cloves, allspice, nutmeg 2 eggs Roll out 1/4 in. thick and cut with oblong cutter. Mrs. Wm. J. Miller Refrigerator Cookies 1 cup granulated sugar 1 cup brown sugar 1 1/2 cups butter, measure after melted 3 eggs 1 cup nut meats, chopped 1 teaspoon cinnamon, 1 of vanilla 4 cups sifted flour 1 teaspoon soda, little salt Pack in floured pan at night. In morning slice off and bake. Mrs. E. L. Jenkins. --------------------------------------------------------------------- (yellow0091) Drop Cookies 1 cup brown sugar 1/2 cup shortening 1/2 cup sour milk 1/2 teaspoon each soda and baking powder 1 3/4 cups flour 1 egg 1 teaspoon cinnamon 1/2 cup each nut meats and raisins Drop on greased tins and bake in quick oven. Mrs. R. Blouch. Chocolate Cookies 1 cup brown sugar 1/2 cup butter 1 egg, 2 squares melted chocolate 1/2 cup milk, 1 1/2 of flour 2 teaspoons baking powder 1 teaspoon vanilla Drop on greased tins from spoon. Mrs. Arthur. Date Kisses Whites of 4 eggs, beaten 2 scant cups sugar 1/2 lb. cut almonds 1 lb. cut dates, vanilla Beat together thoroughly and drop on buttered tins. Bake slowly. Mrs. Leslie Butler. Chocolate Cookies 4 eggs, beaten separately 1/2 cup butter, good measure 2 cups sugar 4 squares chocolate, melted 1 1/2 cups flour Spread on flat tins. Cut 2 cups walnuts and sprinkle over top of dough, pressing down a little. Bake 15 minutes in slow oven. Cut while warm in narrow strips. Kappa Kappa Gamma. --------------------------------------------------------------------- (yellow0092) Drop (white) Sugar Cookies 2 eggs 1 1/2 cups granulated sugar 1 cup butter (or lard) 1 cup sour milk 1 teaspoon each soda and baking pow- der 1/2 teaspoon each nutmeg and lemon extract Stir in flour till quite stiff. Diop from spoon, sprinkle with sugar, and bake. Ice if desired. Nellie B. Cadwell. Date Drop Cakes 1 cup each brown sugar and butter 1/2 cup each granulated sugar and sour cream 3 eggs 1 teaspoon each soda, cinnamon, cloves, and salt 3 1/4 cups flour 1 lb. dates, chopped 1 1/2 cups pecan meats, chopped This makes about six dozen drop cakes. Mrs. Carl Bay. Cookies 1 cup white sugar, 1 of brown 1 cup butter 2 eggs Cream above and add 1 cup sour cream 1 teaspoon soda, 1 heaping teaspoon of baking powder 1 tablespoon each cinnamon, and nut- meg 1/2 teaspoon salt 2 cups raisins, 2 cups nut meats, chopped Add enough flour to roll. Mrs. P. A. Lee. --------------------------------------------------------------------- (yellow0093) Walnut Wafers 1 cup brown sugar, rolled 1 cup chopped nuts 2 eggs 1 tablespoon butter 8 tablespoons flour, rounding 1 teaspoon baking powder Spread in shallow pan, and bake in slow oven. Cut in squares when partly cold. Mrs. W. D. Henderson. Boston Cookies 1 cup butter 1 1/2 cups sugar 3 eggs 1 teaspoon soda dissolved in l 1/2 table- spoons hot water 3 1/4 cups flour 1 teaspoon cinnamon, 1/2 of salt 1 cup chopped nut meats 1/2 cup currants 1/2 cup chopped raisins Mix as usual and drop on well greased pans. Mrs. Brownell, Pontiac. Date Bars 1 cup sugar 3 eggs 1 cup flour 1 teaspoon baking powder 1 cup chopped walnut meats 1 lb. dates Pinch salt Beat egg yolks, combine with sugar and beat until creamy. Add nuts and dates, which have been stoned and cut into quarters. Beat whites of eggs and add alternately with flour in which baking power has been sifted. Spread in shallow pan and bake about 30 minutes in moderate oven. remove from pan, cut into bars and roll in powdered sugar, or ice with any desired icing. Mrs. J. Stevenson. --------------------------------------------------------------------- (yellow0094) Brownies 1 cup sugar 1/4 cup melted butter 1 egg, unbeaten 2 squares chocolate, melted 3/4 teaspoon vanilla 3/4 cup flour 1/2 cup walnut meats, cut Mix ingredients in order given. Line pan with oiled paper, spread batter evenly, bake in slow oven. As soon as taken from oven remove from pan and cut in strips. Mrs. J. Stevenson. Cocoanut Kisses 2 egg whites 1 cup sugar 2 cups corn flakes 1 cup cocoanut (or nuts) 1 teaspoon vanilla Beat whites of eggs until stiff and dry. Then add sugar gradually, beating continuously for about two minutes. Add other ingredients and diop by teaspoonfuls on oiled paper and bake in a very moderate oven. This makes about thirty kisses. Mrs. Frank Lennox. Date Rocks 3 eggs, beaten until light 1 1/2 cups sugar 1/2 cup butter, melted 2 1/2 cups flour 1 scant teaspoon soda dissolved in 1 tablespoon boiling water 1 lb. dates, cut 1 1/2 lbs. (or less) walnut meats, chopp- ed 1 teaspoon cinnamon 1/2 teaspoon allspice Drop from spoon onto buttered tins. Bake until blown. Mrs. Swisher. --------------------------------------------------------------------- (yellow0095) Fried Cakes 1 qt. flour, 2 teaspoons baking powder 2 eggs 1 cup sugar 3 tablespoons butter, little salt 1 cup sweet milk Sift flour, baking powder, and salt. Add sugar and beat. Add melted butter and beat again. Pour this into flour and stir in gradually milk. Add nutmeg if desired. Fry in deep, hot fat. Mrs. W. P. Wood. Fried Cakes 1 cup sugar 2 eggs 2 1/2 tablespoons melted butter 1 1/2 cups sweet milk 3 teaspoons baking powder, nutmeg Salt Mix very soft and fry in deep, hot fat. Mrs. W. H. Jackson. Fried Cakes 1 1/2 cups sugar 2 tablespoons melted butter 3 eggs 1 1/2 cups sour cream 1 1/2 teaspoons soda Pinch salt, cinnamon Flour enough to roll The secret of good fired cakes is to have fat sufficiently hot so that cakes will rise to surface immediately Upon putt- ing into fat. Mrs. W. D. Henderson. Graham Crackers 1 cup white sugar 1/2 cup butter 1/2 cup lard (scant) 2 eggs 4 tablespoons sour milk 1 teaspoon soda (level) 2 1/2 cups graham flour 2 1/2 (or less) cups white flour Mrs. J. C. Christensen --------------------------------------------------------------------- (yellow0096) Sugar Cookies 1/2 cup butter 1/2 cup sugar 1 egg and 1 egg white 1 teaspoon baking powder and 1 of flavoring 2 cups flour Beat butter and sugar together to a cream, add egg well beaten, flavoring, and lastly flour sifted with baking powder. Mix to a stiff paste, turn out onto a floured board, roll thin and cut with round cutter. Bake until light brown. These can be made in 2 layers before baking and put together with jelly, jam or any desired filling. Mrs. J. C. Christensen. Cookies 2 heaping cups sugar 1 cup butter 1 teaspoon soda 3 eggs, well beaten 1 cup sour cream 1 teaspoon nutmeg Flour to roll Mix ingredients in order given, handle lightly, bake in quick oven. Mrs. J Stevensen. Fruit Cookies 1 1/2 cups brown sugar 1 cup butter 3 eggs 1/2 cup molasses 1 teaspoon soda dissolved in a little cold water 1 cup each raisins, and currants (chop raisins) 1 teaspoon each all kinds spices Flour enough to roll. Bake in moderate oven. Mrs. J. B. High. --------------------------------------------------------------------- (yellow0097) Sugar Cookies 1 cup sugar 1 cup shortening 1 egg 1 cup sour milk 1 teaspoon each salt and soda Flour enough to make soft dough. Roll, cut, and bake in quick oven. Mrs. Harry Fawcett. Boston Cookies 1 heaping cup sugar 1/2 cup each sour cream and butter 1 egg 1 teaspoon baking powder 1/2 teaspoon soda Mix soft and sprinkle with sugar before baking. Mrs. Henion. Molasses Cookies 1 cup brown sugar 1 cup shortening 1 cup molasses 2 eggs 4 tablespoons sour milk 1 teaspoon each soda, ginger, salt, cinnamon. Add flour enough to roll. Mrs. J. A. Wessinger. Hermits 3 eggs l 1/2 cups sugar 1 cup butter 1 scant teaspoon each of vanilla, cinnamon, and cloves 1 cup black walnut meats (English walnuts will do) 1 lb. dates, if desired 1 teaspoon baking powder Flour enough to make stiff batter. Drop from spoon on greased tins. Bake in slow oven. Mrs. Emma Taylor. --------------------------------------------------------------------- (yellow0098) Drop Ginger Cookies 1 1/4 cups New Orleans molasses 1 cup brown sugar 1 cup buttermilk 1 cup lard 1 small cup butter 2 eggs 1 tablespoon ginger (if desired) 1 tablespoon soda Flour to make stiff Drop from spoon into greased and floured pan. Bake in quick oven. Mrs. Ralph Sweezy. Almond Wafers Beat whites of four large eggs. Beat in 4 ounces blanched and chopped almonds. Add 2 tablespoons sifted flour. Add 1/2 cup butter which has been creamed with 2 tablespoons sugar. Spread thinly on well oiled baking sheets. As soon as baked roll, if desired, and fill with whipped cream. Mrs. Lewis M. Gram. Sour Cream Cookies 2 cups thick sour cream 2 cups granulated sugar 1/4 cup butter 2 eggs 2 teaspoons soda dissolved in hot water Nutmeg to flavor, little salt Add sufficient flour to roll. Nuts and fruits may be added. Mrs. Geo. Huebler. Potato Fried Cakes 6 boiled potatoes, mashed hot 1 tablespoon butter 3 eggs broken into above 4 tablespoons baking powder 1 cup sweet milk 6 cups flour 2 cups sugar Nutmeg to taste Mrs. J. A Wessinger. --------------------------------------------------------------------- (yellow0099) "EASY" Vacuum Cup Washer EASY on Clothes EASY to clean EASY to operate sold by Hutzel & Co. 119 East Washington St. HEATING PLUMBING --------------------------------------------------------------------- (yellow0100) The Final Touch to All Good Cooking After the ingredients are properly proportioned and properly mixed they must be properly cooked. This is especially true if the article is baked. The Lorain Oven Heat Regulator will give 100 Percent satisfactory baking---be- cause--- The temperature of the oven remains exactly the same from start to finish, the table gives the temperature required for any article. When the regulator is set at this temperature the heat will not vary. Nothing will ever burn---nothing is un- derbaked. We invite the inspection of those in- terested in good cooking. Washtenaw Gas Company --------------------------------------------------------------------- (yellow0101) Pastry, Puddings, and Sauces Walnut Maple Cream Pudding 2 cups milk 1 cup maple syrup, 1 of whipped cream 2 tablespoons cornstarch 2 eggs, little salt 1 cup chopped walnut meats Put maple syrup and 1 1/4 cups milk in double boiler Mix remaining milk with cornstarch and salt and add to hot mixture. Cook for 25 minutes, then add above to beaten eggs, slowly, and cook 5 min. more. Pour into serving dish and while still hot sprinkle with chopped nuts. When cold top with whipped cream and serve. Mrs. Byron John Hildinger. Suet Pudding 1 cup suet, chopped 1 cup molasses 1 cup sweet milk 1 cup raisins 3 cups flour 1 teaspoon soda, salt Steam three hours. SAUCE 3 cups water 2 tablespoons butter 1 cup brown sugar Little vinegar for flavoring 1 tablespoon cornstarch One served at January church supper. Mrs. W. D. Henderson. --------------------------------------------------------------------- (yellow0102) "Plum" Pudding 1 cup suet, chopped fine 1 cup brown sugar 1 cup buttermilk 1 cup raisins 1 teaspoon each soda and cinnamon Flour enough to make batter a little stiffer than for cake. Steam 3 hours. Serve hot with Hard and Caramel Sauce. HARD SAUCE 1/2 cup butter (or less) 1 cup pulverized sugar 2 tablespoons boiling water Vanilla Cream butter and sugar and add water and seasoning. Stir until very creamy. CARAMEL SAUCE 1 cup brown sugar 1 heaping dessert spoon of flour Add above to 1 pt. boiling water and boil Season to taste Place a slice of pudding on plate, cover with caramel sauce and place a spoonful of hard sauce at side. Mrs. O. E. Roszel. Steamed Chocolate Pudding Sift together 1 cup powdered sugar and 1 of flour and 2 teaspoons baking powder. Add 1-3 cup milk, 3 egg yolks beaten, 2 squares bitter chocolate, melted. Fold in beaten whites of eggs and steam 30 minutes. SAUCE 1 cup sugar 1 egg, beaten separately 1 1/2 cups milk Add vanilla and cook in double boiler. This serves about 8 people. Miss Gertrude Collins. --------------------------------------------------------------------- (yellow0103) Graham Pudding 1 egg 1 cup molasses 1 tablespoon melted butter 1 cup sour milk 1 cup graham flour 1 cup white flour l cup raisins 1 teaspoon cinnamon, 1/4 of cloves and nutmeg Steam 2 hrs. and serve with Lemon Sauce. LEMON SAUCE 1 large cup white sugar 1/2 cup butter 1 egg Juice and 1/2 rind of 1 lemon 1/2 nutmeg 1/2 cup boiling water Cook all in double boiler until thick. If not sufficiently thick add a very little cornstarch. Mrs. Carl Braun. Neopolitan Pudding 2 egg whites 1/4 cup sugar 1/4 cup nutmeats Dry cocoanut (for the white layer) Maraschino cherries (for the pink layer) 1 tablespoon gelatine 2 tablespoons cold water 2 tablespoons boiling water Beat eggs stiff. Add sugar, nuts, cocoanut or cherries. Mix gelatine in cold water then add the boiling water. Stir into egg mixture. Mold. Make one layer at a time and in making the pink layer use the cherry juice instead of the water for the gelatine mixture. A chocolate layer can be made by adding a mixture of cocoa and water. This is especially attractive if made in a mold that is lined with lady fingers. Mrs. Walter Walz. --------------------------------------------------------------------- (yellow0104) Tapioca Caramel 1 cup tapioca, soaked over night 1 quart water In the morning add 3 cups brown sugar and bake until it jellies. When it is out of the oven stir into it 1 teaspoon vanilla and the juice of 1/2 lemon. Serve with whipped cream. Mrs. Ida Gracey. Graham Pudding 1 cup molasses 1 egg 1 cup sour milk 1 teaspoon soda 2 cups graham flour 1 cup raisins Steam three hours, bake in oven 5 minutes. SAUCE FOR GRAHAM PUDDING 1 1-2 cups milk, 1-3 cup butter 1 cup sugar Yolks of 2 eggs, nutmeg, and vanilla Bring to boiling point. Mrs. R. L. McNamee. Snow Ball Pudding 1 cup flour 1-4 cup cornstarch 2 even teaspoons baking powder 1-3 cup butter 1-2 teaspoon salt 1 1-2 cups sugar Whites of 3 eggs beaten dry, with pinch of salt 1-2 cup milk Mix together adding beaten whites last, and steam 20 minutes. Dressing--- Whites of 2 eggs beaten dry. Crushed fruit or 1-2 lemon. 1-3 cup watr. Beat until stiff. Salt. Mrs. E. McKim. --------------------------------------------------------------------- (yellow0105) Cherry Pudding 2 tablespoons sugar Lump butter size walnut Rub above together, add 1 egg and beat. 1 cup flour, 1 1/2 teaspoons baking powder Add enough milk to make stiff batter. Fill cups, or one large mold, with fresh or canned cherries, covering with batter. Cover and steam. If cups, 1/2 hr. If one mold, 2 hrs. Serve with sauce. SAUCE 1 cup sugar, 1 tablespoon flour mixed Add 2 eggs and beat well Small lump butter and 1 cup water, and little vanilla Boil until it thickens. Apples, peaches, berries, etc., may be used instead of cherries. May also be baked instead of steamed. Mrs. D. C. Chipman. Hard Sauce 1-3 cup butter 1 cup powdered sugar 1-2 teaspoon flavoring Cream butter until very light, add sugar very slowly, beating until light and creamy. Add flavoring and beat again. Cora C. Duffendack. Chocolate Sauce for Ice Cream Lump of butter size of egg 2 squares chocolate 2-3 cup sugar 2-3 cup boiling water, vanilla Boil until thick. Mrs. Kauffman. --------------------------------------------------------------------- (yellow0106) Maple Flavored Tapioca Pudding 1/2 cup pearl tapioca, soaked over night 3 cups water 1 1/2 cups dark brown sugar Butter size of egg, little salt Boil slowly until tapioca becomes transparent. Add flavoring. Put in glass cups to chill, and serve with whipped cream. (Minute tapioca may be used). Mrs. R. Blouch. Huckleberry Pudding 1 pt. sifted flour 1/4 cup butter 1/2 cup sugar 2 teaspoons baking powder, 1/2 of salt 1 egg, beat white and yolk separately 1 heaping cup huckleberries Wash and dry berries and sprinkle with flour. Bake in shallow pan, or muffin pans, and serve with cream and sugar. Mrs. L. L. Clark. Carrot Pudding 1 cup each grated carrot and grated potato (raw) 1 cup each brown sugar, suet (finely chopped), raisins 2 cups flour 1 teaspoon each soda, cinnamon, 2 of cloves, salt Mix all ingredients. Steam 2 hours. SAUCE 1 cup brown sugar 1 teaspoon cornstarch 1 cup boiling water Little lemon juice, vanilla, small piece of butter Mrs. W. P. Wood. --------------------------------------------------------------------- (yellow0107) English Plum Pudding 1 cup bread crumbs soaked in 1 cup milk Then add 1 cup finely chopped beef suet 2 egg yolks 1 cup dark brown sugar 1 teaspoon cinnamon 1/2 teaspoon each cloves and allspice 1/4 teaspoon nutmeg 1/4 lb. seeded raisins 1/2 lb. cleaned currants 1/4 lb. candied fruit chopped fine Flour fruits well after adding 1 1/2 cups flour sifted with 1 heaping teaspoon baking powder Now add the well beaten whites of the eggs and the fruit. If not stiff enough add a little more flour. Pour into a well greased pudding mold and boil three hours. Serve with thin sauce flavored to taste. This recipe has been in the Scholey family since 1700. Miss Estelle Scholey. Cocoanut Pudding 1 pt. milk 2 large tablespoons grated cocoanut into which break the yolks of 2 eggs and beat thoroughly with 1/2 cup sugar. Add to milk and stir in 2 tablespoons bread or cracker crumbs. Bake slowly and when done cover with the beaten whites of 2 eggs 2 tablespoons cocoanut and a little sugar Brown and serve with cream. Mrs. James B. Smalley. --------------------------------------------------------------------- (yellow0108) Date Pudding 1 lb. dates 2 eggs 1 cup English walnut meats, broken 1/2 cup sugar 2 tablespoons flour 1 teaspoon baking powder Pour boiling water over dates and let stand for a short time, drain, stone, and cut into pieces. Beat eggs, add sugar and flour. Beat all well and pour over nuts and dates. Spread in a pan about one inch deep. Bake in moderate oven 20 minutes. Cut in squares and serve with whipped cream. Mrs. C. A. Wehmeyer. Fig Pudding 2-3 cup pearl tapioca soaked over night in 3 cups cold water In the morning add 2-3 cup chopped figs 2-3 cup chopped nuts (hickory nuts are best) 1 1-2 cups brown sugar, 2 teaspoons vanilla Cook 1 hour in double boiler. Serve cold with plain or whipped cream. This will keep several days if kept in glass jar and set in cold place. Miss Gertrude Collins. Maple Tapioca 1-2 cup pearl tapioca soaked over night 1 1-3 cup brown or maple sugar 3 cups cold water, little salt, vanilla Put in baking dish and cook very slowly for two hours, stirring occasionally. Cool, and add 1/2 pt. whipped cream. Mrs. E. L. Adams. --------------------------------------------------------------------- (yellow0109) Fruit Pudding (A case in which the sauce makes the pudding) 1 1/2 cups stale bread crumbs 2-3 cup brown sugar, 2-3 cup suet 1/2 cup each molasses and currants 1 cup sour milk 1 1/2 cups flour 1 egg 1 cup raisins 1 teaspoon each soda, salt 1/2 teaspoon all kinds spices 1 lemon, 1 orange, vanilla Should be consistency of cake batter. Add more flour if necessary. Steam 2 1/2 hours. May be steamed several days before needed. In latter case must be le-steamed. Serve with following sauce: SAUCE 1 cup sugar 1/2 cup butter (scant) Beat above together and add 2 well beaten eggs 3 tablespoons cream and 1 teaspoon vanilla Mrs. Sarah Smith Thomas. Foamy Sauce 6 tablespoons butter 1 cup sugar 3 eggs 1 teaspoon vanilla 2 tablespoons boiling water Cream butter and sugar slowly, beating constantly, Beat egg yolks until thick and add gradually; beat well. Add stiffly beaten egg whites, flavoring and water. Before serving heat over boiling water 5 min., stirring constantly. Cora C. Duffendack. --------------------------------------------------------------------- (yellow0110) Ost Kaka CHEESE PUDDING, SCANDINAVIAN Heat six quarts of whole milk until luke warm, and add about 1/2 cake of rennet dissolved in a little cold water. Stir until smooth in cold water 1 1/2 cups flour and add to milk. Let mixture stand until it sets. Stir carefully, let cheese settle and, then drain in a colander. Beat 3 eggs until light, and add 1 1/2 cups heavy sweet cream, 1 cup sugar and a pinch of salt. Add the well drained curds and mix thoroughly. Bake in a moderate oven about 1 hour. Mrs. H. Ipsen, Manhattan, Kan. Unbaked Date Pudding 1 lb. dates 4 cups water 1 cup brown sugar, 1/2 cup white 1 cup graham flour, pinch salt 1 on 2 cups nut meats as desired Wash, stone, and cut dates, and boil 5 minutes with water, salt, and sugar. Add gradually the flour, stirring constantly. After flour has been added cook for 1 or 2 min. Add nuts, and remove from fire. When cold serve with whipped cream. Serves 12. Mrs. Earl Cress. Tapioca Custard Into double boiler place 1 qt. milk and a pinch of salt Let come to boil and add 3 tablespoons minute tapioca Cook for 15 minutes, add Yolks 3 eggs 2-3 cup sugar, juice and grated rind 1 lemon beaten together Cook slowly 5 minutes. Turn into serving dish and fold in carefully beaten whites of 3 eggs. Set on ice and serve with plain or whipped cream. Mrs. L. A. Townley. --------------------------------------------------------------------- (yellow0111) Rice Cream Boil 1/2 cup rice and 4 cups milk in double boiler for about 2 his. When cold add 1-3 cup sugar 1-3 cup almonds, blanched and chopp- ed 1 cup cream, whipped 1/2 teaspoon vanilla 1 teaspoon gelatine, dissolved Set away in cool place for several hours. Serve with raspberry sauce. RASPBERRY SAUCE 1/4 cup butter 1/2 cup powdered sugar 1/2 teaspoon vanilla 1/4 cup boiling water Stir and add beaten white of 1 egg, and lastly 1 cup canned raspberries (2 tablespoons jelly may be substituted for raspberries). Mrs. T. A. Running. Good Sauce for Any Meal 1 cup of Good Cheer 1 cup of Courtesy 1 teaspoon of Hilarity 2 tablespoons of Order 1 cup each of Grace and Beauty A pinch of dignity Mix well and flavor with a Good Appetite. Mrs. Lewis M. Gram. Pie Crust 3 cups flour 1 level cup lard Scant 3/4 cup water, little salt, 1 tea- spoon sugar Handle lightly. Kathryn L. Kyer. --------------------------------------------------------------------- (yellow0112) Plain Pastry 1 1/4 cups flour 1-3 to 1/2 cup lard and butter 1/2 teaspoon salt 1/4 cup ice water Measure shortening and flour and chill. Add salt to shortening, rubbing it in well. Add water and mix with a knife. Roll very thin, handling as little as possible. Committee. Pie Crust (Never Fails) 1 cup flour 2 tablespoons lard, 3 of water (cold) 1/2 teaspoon vinegar, 1/2 of salt Mrs. Byron John Hildinger. Graham Cracker Pie 4 eggs 1 1/2 cups sugar, little salt 1/4 lb. graham crackers, rolled, fine 1 cup English walnut meats, chopped fine, vanilla Beat eggs separately until very light. Add sugar and beat again. Add remaining ingredients and bake in pie crust about 3/4 hour. Whipped cream may be used when served. Mrs. D. W. Bronk. Lemon Pie Grated rind and juice of 1 lemon 1 cup boiling water 1 cup sugar Yolks 2 eggs 1 1/2 cups bread crumbs Butter size of egg Pour boiling water over bread crumbs and stir until well Pour the boiling water over bread crumbs and stir until well mixed. Then add sugar, butter, and eggs. Bake in deep tin, lined with pastry. Use stiffly beaten whites of eggs with one tablespoon sugar for top after pie is baked. Brown in oven. Mrs. Lewis M. Gram. --------------------------------------------------------------------- (yellow0113) Mince Meat (Delicious) 4 pounds meat boiled and chopped This means about eight pounds before it is cooked. Round steak or beef heart Twice as much chopped apple 1 lb. suet 3 lbs. raisins 2 lbs. currants 1/2 lb. citron 2 lbs. brown sugar 4 qts. cider 2 grated nutmegs 1 tablespoon each salt, pepper, mace, allspice 4 tablespoons cinnamon 1 tablespoon cloves Mix and neat. Put in cans. May be thinned with apple when put into pies. Add a little boiled cider. Makes thir- teen quarts. Mrs. J. B. Edmonson. Sour Cream Pie 1 cup white sugar 2 tablespoons flour 1 egg 1 cup thick sour cream 1 scant cup raisins 1/2 nutmeg 1 tablespoon vinegar (very important) Mix and place in unbaked crust and bake slowly. Ex- cellent. Mrs. Carl Braun. Strawberry Pie Bake crust as for lemon pie, then fill with fresh straw- berries that have been well sugared with granulated sugar. Cover berries with heavy whipped cream, then cover cream with meringue of whites of 3 eggs. Bake until meringue is brown. Serve quickly. Mrs. J. A. Stewart. --------------------------------------------------------------------- (yellow0114) Chocolate Pie 1 pt. milk 1/2 cup sugar 2 tablespoons each cornstarch, sugar, milk 4 tablespoons chocolate Beat all together and pour into pie crust. First set pie crust in oven for few moments to set crust, then pour in mixture, and bake slowly. Mrs. J. A. Stewart. Butter Scotch Pie Cook together until brown 2 cups light brown sugar Butter size of egg Then beat together 3 egg yolks 2 tablespoons flour 2 cups sweet milk Add to above ingredients as mixed. Keep working with mixture until it is all cooked and smooth. Use whites of the eggs on top after the filling has been placed in a previously baked shell, and brown in oven. Add a little sugar to the well beaten whites. Mrs. Ralph Sweezy. Raisin Pie 1 cup seeded raisins 1 cup cold water 1 cup sugar 1 tablespoon butter 1 tablespoon flour Put raisins, water, butter and sugar over to cook. When this boils, stir in flour dissolved in a little cold water. Cook all together until thick, add grated rind and juice of one lemon. Bake between crusts or fill tart paste. Mrs. H. D. Nutt. --------------------------------------------------------------------- (yellow0115) Cocoanut Pie, Southern Style Line a pie tin with pastry and bake to a light brown. Mix. 3 tablespoons cornstarch 1/2 cup sugar with 1/2 cup cold water and add 3 egg yolks well beaten Mix well and add slowly 2 cups scalded milk Cook in double boiler until thick, add 1 cup cocoanut and pour into baked crust. When cold spread layer of raspberry jam over top, cover all with layer of whipped cream mixed with 2 tablespoons of cocoanut. Sprinkle top with cocoanut. Mrs. Byron John Hildinger. Fresh Cherry Pie 1 cup cherries pitted and put through grinder 1 tablespoon butter 2 tablespoons flour 3 tablespoons cherry juice 1 cup sugar 1 egg yolk slightly beaten Cook above ingredients together until very thick. Fill pie tin with crust and bake. Then fill crust with mixture. Cover with stiffly beaten whites of eggs with one tablespoon Sugar. Brown in oven. Mrs. Lewis M. Giam. Green Tomato Pie Make pie crust as usual enough for upper and lower. Make pie crust as usual enough for upper and lower crust. 4 medium sized tomatoes, sliced thin, butter. 3 teaspoons vinegar 3 tablespoons water Little nutmeg Pour this over tomatoes. This tastes very much like mincemeat. Jennie E. Bailey. --------------------------------------------------------------------- (yellow0116) Lemon Pie 1 lemon 1 cup sugar 1 cup cold water 1 tablespoon flour Yolks of 2 eggs Add the rind of lemon and slice the rest in small pieces. Put with sugar to cook, (not boil), then add flour, or corn- starch, and yolks of eggs beaten. Cook until thick and place in previously baked crust. Use whites of eggs, beaten stiffly and seasoned for meringue. Mrs. C. J. Stoll. Lemon Sponge Pie 1 lemon 1 cup milk 1 tablespoon flour, one of butter 1 cup sugar 2 eggs, pinch salt Grate rind of lemon and use the juice. Beat lemon into sugar, butter and flour, then add yolks of eggs and beat slowly. Add milk and lastly whites of eggs beaten stiffly. Pour into unbaked crust and bake slowly for 30 or 40 min- utes. Mrs. David Hastings. Cottage Cheese Pie 1/2 cup sugar and lump butter rubbed together 2 eggs 1 3/4 cups cottage cheese 1 3/4 cups bread crumbs, finely crumb- ed (Little milk may be added if cheese is too dry). Sprinkle with cinnamon and bake in unbaked pie crust, as custard pie, Mrs. Max Winkler. --------------------------------------------------------------------- (yellow0117) Pumpkin Pie 2 1/2 cups pumpkin 2 1/2 cups milk 1 cup sugar 1 teaspoon cinnamon 1/4 teaspoon cloves, 2 of ginger 3 eggs Makes two pies. Mrs. J. B. Edmonson. Rhubarb Pie Pour boiling water over 2 cups of diced rhubarb. Drain off the water after five minutes and add 1 teacup sugar, yolk of 1 egg, a. piece of butter, 1 tablespoon flour and 2 tablespoons water. Mix well and bake with one crust. Beat white of egg, and 3 tablespoons sugar. Put on top of pie and brown. Mrs. J. B. High. Cream Pie 1/2 cup grated cocoanut in 1 pt. milk 3 tablespoons sugar Yolks of 2 eggs well beaten 2 tablespoons cornstarch stirred to paste with little cold milk Butter size walnut Cook above until smooth and thick. Line pie tin with crust and bake in hot oven. Fill with mixture and cover with beaten whites of eggs, and two tablespoons sugar. Spread with cocoanut and brown in oven. Mrs. J. A. Wessinger. Butter Scotch Pie 1 cup brown sugar 2 egg yolks 1 tablespoon flour 1 cup sweet milk, vanilla Melt butter, add flour, sugar, and eggs. Beat well, add milk and cook until thick in double boiler. Bake pie crust first, fill with cooked butter scotch and add meringue made from whites of eggs and little sugar. Angela Dobson. --------------------------------------------------------------------- (yellow0118) Date Pie 1 large cup dates 1 large cup English walnuts 1 large cup sugar 2 eggs, beaten separately 2 tablespoons flour 1 teaspoon baking powder Beat yolks of eggs and sugar together and add other in- gredients. Bake in very slow oven 40 minutes. Serve with whipped cream. J. E. Bailey. Pumpkin Pie Beat five eggs and add to them one and a half pints of milk and one can of pumpkin. Mix one and three-fourths cups of sugar with one teaspoon of salt, two of cinnamon and two of ginger, and add it to the mixture. If you have sorghum molasses, add three tablespoons, although this is not essential, and bake with one crust. This makes three medium sized pies. Mrs. W. C. Hoad. Raisin Pie 1 cup sugar 1 cup seeded raisins 1 cup sour cream 1 egg, teaspoon vanilla Boil sugar and raisins, add other ingredients, and bake in rich pie crust. Delicious. Mrs. E. L. Jenkins. Pumpkin Pie For each pie take 1 1/2 cups stewed pumpkin 1 cup hot milk 1/2 cup brown sugar 2 eggs 1/2 teaspoon salt, 1 of ginger, 1/2 of allspice 1 tablespoon cinnamon Place in unbaked pie crust and bake 45 minutes. Mrs. H. F. Smith. --------------------------------------------------------------------- (yellow0119) Blue Bird Hair Shoppe PHONE 3168 5 NICKELS ARCADE NOTHING BUT SOFT WATER USED --------------------------------------------------------------------- (yellow0120) Phone 432-J Rice B. Davis B. Frank Ohlinger SERVICE WE excell in those jobs where time is limited, and as a result, our plant is always busy. Buyers of printing have absolute assurance when plac- ing an order with us that there will be no disappointments. No job is too small for our careful attention. Try us on your next job and get some real service. Davis & Ohlinger PROMPT PRINTERS 109-111 East Washington Street, Ann Arbor --------------------------------------------------------------------- (yellow0121) Desserts Baked Custard Use five eggs to one quart of milk, a pinch of salt, and sugar to taste, also flavoring. Cover top with nutmeg. Heat milk to scalding point, but do not boil. Beat egg without separating, add sugar and heat a little. Pour the hot milk over eggs and sugar stirring together well. Pour into bak- ing dish and place in oven in pan of water. Bake very slowly and do not let water in pan become boiling hot. Try center with fork tine and when a soft bit of jelly-like custard adheres, it is done. Be careful not to bake too long or too fist or it will be watery. Mrs. Lewis Reimann. Chocolate Souffle 2 tablespoons butter, 2 of flour, 2 of hot water 3/4 cup milk 1/2 cup sugar 1 1/2 squares chocolate 3 eggs, little vanilla Melt butter and mix with flour, then add milk, cook to boiling point. Melt chocolate and sugar and add water. Stir until smooth. Now combine mixtures, adding yolks of eggs after they have been beaten to a light yellow. Add stiffly beaten whites of eggs, vanilla. Bake 25 minutes in moderate oven. Serve with whipped cream or hard sauce. Mrs. J. A. Stewart, Boiled Custard 1 pt. milk 1/2 cup sugar 3 eggs, vanilla 1 tablespoon comstarch Cook in double boiler until proper consistency. Committee. --------------------------------------------------------------------- (yellow0122) Apricot Ice 2 cups apricots (put through sieve) 2 cups each water and sugar cooked until sugar is dis- solved. Cool. Add, 1 can condensed milk or 1 cup cream, and beaten white 1 egg. Thin with milk to make 1 gal. and freeze. Cora C. Duffendack. Apricot Trifle Cut rings from a sheet of sponge cake. Place halves of apricots or peaches upon them with centers of fruit turned upward. Fill centers with minced pineapple, garnish with whipped cream and place cherry on each. Cora C. Duffendack. Mock Sherbet 4 oranges 1/2 box gelatine 1/2 cup cold water 1/2 cup hot water 1/2 cup sugar 1 lemon 1/2 cup pineapple 1/2 cup chopped nut meats 1/2 pt. whipped cream To the juice of the 4 oranges add juice of 1/2 lemon, grated rind of 1/2 orange, sugar, pineapple, and nuts. Soak gelatine in cold water until it sets and then add hot water. Stir into orange mixture and let stand until it thickens (about 1 hour). Whip the cream and stir into the first mix- ture. Mold. Mrs. Walter Walz. --------------------------------------------------------------------- (yellow0123) Angel Charlotte Russe 10 maraschino cherries 10 marchmallows 1/2 cup nut meats 4 teaspoons cocoanut 1 teaspoon almond flavoring 1 tablespoon gelatine 1/4 cup cold water 1/4 cup boiling water 1 cup sugar 1 pt. whipped cream Mix gelatine in the cold water, adding hot water as soon as the gelatine has set. Whip cream while gelatine is thickening and add all the other ingredients (the cherries, marshmallows and nuts to be cut in small pieces). Stir in the gelatine mixture and mold. Mrs. Walter Walz. Pineapple Sherbet 1 pt. pineapple chopped 1 pt. water 1 1/2 cups sugar Juice 2 lemons 1 teaspoon gelatine 2 eggs 1/2 cup cream 1 tablespoon powdered sugar Boil water, sugar and lemon peel together for 5 minutes. Strain and pour over gelatine which has been soaked in cold water. Add pineapple and lemon juice. When partly fro- zen add whites of 2 eggs, well beaten, with a tablespoon powdered sugar, and half cup cream. Mrs. E. McKim. --------------------------------------------------------------------- (yellow0124) Chocolate Mousse 1 pt. cream 1/2 cup powdered sugar 4 ounces melted chocolate, little salt Whip cream, add other ingredients. Turn into mold, pack in ice and let stand 4 hours. Mrs. W. P. Wood. Milk Orange Sherbet 1 qt. milk 1 cup sugar Juice of 3 lemons Grated rind and juice of 1 orange Partly freeze milk and sugar, then add juice of lemons and orange. Mrs. E. L. Jenkins. Ice Box Cake 2 squares sweet chocolate melted over hot water 2 teaspoons boiling water 1/4 cup pulverized sugar 4 eggs, beaten separately Mix above ingredients, adding eggs last, first yolks and then stiffly beaten whites. Flavor with vanilla. Line pan with oiled paper, place lady fingers around, then chocolate mixture, repeating this until all is used. Place in ice box for 24 hours. Serve with whipped cream. Mrs. Russell Dobson, Jr. --------------------------------------------------------------------- (yellow0125) Fruit Mousse 4 eggs 1 cup any fruit liquid 1 pt. whipping cream Stir constantly and let boil well. Add the four egg yolks and the fruit liquid. Let this mixture cool. Then add the cream whipped, and the whites of the eggs whipped until dry. Place in tin can and put waxed paper over top before placing on cover. Put into ice and salt mixture and let stand for 3 1/2 hours. Mrs. Frank H. Lennox. Pineapple and Marshmallow Dessert 1 lb. marshmallows 1 can sliced pineapple 1 pt. whipping cream Dice the marshmallows, also the pineapple. Place on plate or in glasses in layers. Serve with whipped cream and a maraschino cherry on top. This will serve 12 persons. Kathryn L. Kyer. Maple Mousse 1 cup pure maple syrup 4 egg yolks 1 pt. whipping cream Beat yolks and cook in syrup stirring constantly. Re- turn to bowl and beat in iced dish until cold and creamy. Then add mixture to 1 pint of cream whipped. Pack in form, covering with salt and ice. Let stand 5 hours. Mrs. V. H. Lane (Courtesy Judge Lane). --------------------------------------------------------------------- (yellow0126) Date Whip 1 cup each chopped dates, walnut meats, and sugar 2 eggs 3 heaping tablespoons flour 1 teaspoon baking powder Mix and bake 20 minutes in slow oven. Serve with whipped cream. Mrs. D. W. Bronk. Cherry Tapioca 1 cup pearl tapioca soaked over night 3 cups canned cherry juice added to tapioca when drained in the morning 3/4 cup sugar, pinch salt Cook over a slow fire 3/4 hour or until quite thick and clear. When nearly done add 1 cup canned cherries. Serve with cream when cold. Mrs. Chas. Thomas. Maple Mousse 4 eggs 1 cup maple syrup 1 pt. whipping cream Cook yolks of eggs and syrup together until thick, When cold add whipped cream and whites of eggs beaten stiffly. Place in mold and pack in ice and salt. Let stand 4 hours. Mrs. A. J. Donally. --------------------------------------------------------------------- (yellow0127) Dainty Dessert Whites 3 eggs beaten stiffly 3 tablespoons sifted granulated sugar, folded into whites of eggs. Bake very slowly. When cold push in cen- ter and fill with ice cream or whipped cream. Mrs. Earhart. Pineapple Bisque 1/4 pkg. gelatine dissolved in 1 cup cold water. Set in hot water until gelatine is clear. Add 1 cup sugar 1/2 cup milk Set to cool and when it begins to harden add 1 cup shredded pineapple 1 cup chopped nuts 1/2 pt. whipped cream Mrs. Byron John Hildinger. Strawberry Shortcake Make rich biscuit dough, adding 1 egg with the milk. Roll and cut out with cutter, placing two together, being very certain to butter lower crust. When done separate crusts and butter lower, sprinkle little sugar over and cover with crushed sweetened berries. Place top crust on this and cover in same way. One large cake may be used instead of the individual shortcakes. Peaches, raspberries, etc., may be used for filling. Mrs. Henry Whitker. --------------------------------------------------------------------- (yellow0128) Hamburg Cream 5 eggs 1 heaping cup pulverized sugar 2 lemons Beat yolks with juice of lemons, then with sugar; cook until it thickens, stirring constantly. Cool and add well beaten whites. This will fill 8 sherbet glasses. Mrs. W. H. Jackson. Ice Cream Beat three eggs and add 1 can condensed milk 1 1/2 cups sugar 1 teaspoon vanilla 2 cups any kind of fruit, either fresh or canned Freeze. Mrs. H. D. Nutt. Mocha Tort 4 eggs, beaten separately 1 cup sugar, sifted six times 1 cup flour, sifted six times 1 teaspoon baking powder 3/4 cup strong coffee, boiled down to 1/2 cup Bake in two layers. When ready to serve whip cream, flavored with a few drops of coffee and place between layers and on top if desired. Mrs. L. A. Barrett. --------------------------------------------------------------------- (yellow0129) Mousse 3 egg whites 1 cup sugar, 1/2 of water Boil above until syrup threads. Pour slowly on well beaten whites of eggs until cool. Add 1 pt. stiffly beaten cream Place in mold and pack in salt and ice. Let stand 3 or 4 hours. 1 square chocolate may be added if desired, or flavor just with vanilla. Excellent. Mrs. Eugene Clarkson. Apple Dumplings 1 cup flour 1 teaspoon baking powder 1 tablespoon lard Sufficient milk to make stiff dough Pinch off the deugh and mold into shape. Place in cen- ter the apple, cinnamon or nutmeg, little sugar. Close and lay in an oiled pan. Make a thin syrup and pour over. Bake until apples are cooked and dumplings brown. Serve with sugar and cream. Mrs. Ralph Sweezy. Vanity Fair Take the whites of 6 eggs and 2 cups sugar and beat to- gether 15 minutes. Add 1 tablespoon vinegar and beat 15 minutes more. Add 1 tablespoon vanilla. Bake in slow oven one hour in pan with removable bottom. Remove the top crust. (It will come off in pieces). Cover with pineapple cut in cubes, and unsweetened whipped cream. Put top crust on and cut in squares. This can be baked several days be- fore using. Mrs. J. C. Christensen. --------------------------------------------------------------------- (yellow0130) Charlotte Russe 1 pt. whipped cream 1/2 box gelatine 2 eggs 3/4 cup sugar, vanilla To the whipped cream add dissolved gelatine, beaten whites of eggs, sugar and vanilla. Line mold with lady fingers and pour in cream. Mold and serve cold. Mrs. Ralph Curtiss. Rice Delight 2 cups cold boiled rice 5 rings pineapple 1/4 lb. marshmallows 1 tablespoon sugar 1/2 pt. whipping cream Dice pineapple and marshmallows, whip cream very stiff. Mix carefully. This will serve eight. Mrs. R. T. Dobson, Sr. Cranberry Pudding 3 cups flour 2 eggs 2 1/2 cups sugar 1 1/2 cups milk 2 tablespoons butter 2 teaspoons baking powder, little salt 1 pt. cranberries Mix ingredients as usual, stirring in cranberries at the last. Put in mold and steam 2 hours. Serve with sauce. SAUCE Beat yolks of 2 eggs with 1 cup sugar Set over kettle of hot water to melt. After dissolving put in a dish in which it is to be served. Add whites of eggs beaten with 1/2 cup grape juice. Mrs. Eugene Clarkson. --------------------------------------------------------------------- (yellow0131) Prune Whip 1 lb. prunes 6 egg whites 1 cup sugar Cook prunes until tender, pit and cut up. Whip eggs stiff, add prunes and sugar. Set in oven until nicely brown- ed. Serve hot with whipped cream. Mrs. H. D. Nutt. Compote of Pears Drain 1 can of pears and heat the juice. Then add the juice of 2 lemons and the rind of 1 lemon. Soak 1/4 package of gelatine in just enough water and stir into the hot syrup; let it boil up and then strain and pour over the pears in a mold. When cold, release from the mold and serve with whipped cream. Mrs. Ida Gracey. Spanish Dainties Wash and core 6 large apples and boil slowly until skins can be easily removed. When peeled dip each apple into half cup of melted butter, then into cup of sugar and lastly into some shredded cocoanut. Chop 1/2 cup dates and 1/2 cup stoned raisins. Fill cores of apples with mixture. Bake in slow oven until sugar shines. Cora C. Duffendack. Maple Nut Custard 1 pt. milk (in double boiler) 2 tablespoons cornstarch 1 cup dark brown sugar 2 teaspoons butter 2 eggs Maple flavoring. When cool add nuts. Mrs. O. H. Whittemore. --------------------------------------------------------------------- (yellow0132) Cottage Pudding 3 cups flour, 2 teaspoons cream tar- tar, 1 of soda 1 cup milk 1 cup sugar 3 tablespoons butter 1 egg, 1 teaspoon vanilla Bake 1/2 hour. Serve with any desired sauce. Mrs. Eugene Clarkson. Maple Whip 1/2 cup sugar 2 egg yolks, beaten 1 cup maple syrup 2 cups cold water Place on stove and when boiling add 1/4 teaspoon salt 1 teaspoon butter 2 tablespoons cornstarch, dissolved When thick, remove from fire, let cool and add whites of eggs beaten stiffly. Serve with whipped cream slightly seasoned with sugar and any desired flavoring. Mrs. William Prayer. Pineapple Jelly Pour 2 cups boiling water over 1/2 cup sugar. When sugar has dissovled add 2 tablespoons granulated gelatine soaked in 2 tablespoons cold water 5 minutes. Then add juice from large can of pineapple and 3 tablespoons lemon juice. When mixture begins to thicken add the pineapple cut in half inch cubes. Garnish with whipped cream. Mrs. M. R. Johnson, Manhattan, Kansas. --------------------------------------------------------------------- (yellow0133) Glorified Rice 3 cups cooked rice (salted) 1/2 pt. whipping cream Pineapple cut into small pieces 3 tablespoon sugar Add the pineapple and sugar to rice. Whip the cream and stir into above mixture. Will serve six. Elizabeth M. Barrett. Apple Dumplings in Sauce For 4 good sized dumplings use 1 cup flour 3 teaspoons lard (or butter) 1/2 cup cold water (or milk) 1 teaspoon baking powder, salt Mix as for biscuit dough. Roll out a little less than 1/2 inch thick. Cut dough about 4 inches square and place sliced apples on each. (Should be good cooking apples). Draw corners close together and place in baking dish with folded side down. Make a syrup of 1 pt. water 2 cups brown sugar Large piece of butter, flavoring Pour sauce over the dumplings in baking dish and bake in moderate oven about 1/2 hour. Cover until nearly done, when uncover and brown. Serve with cream or any hard sauce. Mrs. Lewis Reimann. Frozen Fruit Cream 1 can apricots put through a ricer. Do not use liquid. 2 bananas put through ricer 1 cup sugar Juice of 2 oranges 1 quart cream put into mixture just as it is ready for the freezer. Mrs. J. B. High. --------------------------------------------------------------------- (yellow0134) Heavenly Hash 1 pt. whipped cream 1/2 lb. marshmallows cut with scissors into small bits 1/2 lb. white grapes, seeded 1/2 lb. English walnuts, chopped Pulverized sugar to taste Serve in sherbet glasses. Garnish with maraschino cherries. Mrs. Carl F. Bay. Fresh Strawberry Whip 2 quarts of strawberries ready for serving 1 cup granulated sugar sprinkled over them Let stand while you whip 1 pint heavy cream. Add berries to cream slowly and serve in tall glasses. Mrs. J. A. Stewart. Krummel Torta 1 cup granulated sugar 1 cup chopped dates 1 cup English walnut meats, chopped 3 eggs, beaten separately 1 cup cracker crumbs, little salt 2 teaspoons baking powder Mix cracker crumbs, dates, nuts, and baking powder, add egg yolks. Add well beaten whites carefully. Bake 45 minutes in moderate oven. Serve cold in sher- bet glasses with whipped cream, that is, pick the dessert in flakes with a fork to put in glasses lightly and cover with whipped cream. This will serve twelve or more people. Keeps indefinitely in ice box. (Mrs.) Eva T. Sweezy. --------------------------------------------------------------------- (yellow0135) University School of Music Ann Arbor, Michigan EARL V. MOORE, MUSICAL DIRECTOR "A Gathering Place for Advanced Students" Courses are offered in all branches of Music: Singing, Piano, Violin, Violoncello, Organ, Theory, History, Composition, Public School Methods, Etc. Students may take courses leading to gradu- ation or they may do special study in some particular branch. The Choral Union of 350 voices offers a spleen- did opportunity for the study of choral music. The Symphony Orchestra of 60 players serves as a training school for students of orchestral instruments. The May Festival brings to the students some of the world's greatest artists and organi- zations. The Several concert courses: Choral Union Series, The Annual Extra Concert Series, The Faculty Recitals and Students' Recit- als provide opportunity for hearing much of the best music literature. The rates for study are as low as possible compared with the excellent grade of in- struction which is provided. For catalogue or special information, ad- dress Charles A. Sink, Secretary. --------------------------------------------------------------------- (yellow0136) The Time Artistic Randall Studio G. c. Maedel Portrait by Photography Phone 598 121 E. Washington St. --------------------------------------------------------------------- (yellow0137) Pickles and Relishes Indian Relish 2 heads cabbage 1/2 peck green tomatoes 1/2 doz. large onions 6 heads celery 3 green and 3 red peppers Chop all fine and mix with 1 cup salt. Drain over night. Add 1/2 gal. vinegar 1 tablespoon each whole mustard seed, allspice, cloves Boil one hour. When almost done mix in 3 lbs. sugar. When done mix in 2 teaspoons tumeric powder dissolved in little cold vinegar. Seal. Mrs. C. J. Stoll. Pickles For 1 gallon vinegar use 1/2 cup salt 1/2 cup mixed spices (without red peppers) 2 cups ground mustard 1 teaspoon saccharine Alum size of walnut Mix all cold. Place in jar and add cucumbers. After a few days lift the pickles that are on the bottom to the top. Each time some are used stir those left so that all may be under the liquid. Keep covered. Mrs. Ralph Sweezy. --------------------------------------------------------------------- (yellow0138) Olive Oil Pickles Slice cucumbers, do not peel, sufficient to fill a gallon jar and put in layers with salt, 1/2 cup to each layer, having layers about 2 inches thick. After filling jar let stand for 3 hours. Then take 1 ounce each of black mustard seed, white mustard seed, celery seed, 1/2 pt. table olive oil, 2 large onions chopped fine. Wash and drain cucumbers carefully. Place in jar a layer of cucumbers, thick sprinkle of seeds, onion, and 2 teaspoons olive oil. Continue this until jar is full. If there is any oil left pour over top. Fill jar with cold vinegar. Mrs. J. C. Christensen. Sliced Cucumber Pickles 6 qts. large green cucumbers, sliced 6 large onions 1/2 cup salt Cucumbers may be peeled or not. Let stand over night. Drain. Add. 1 qt. vinegar 2 cups white sugar 1/2 teaspoon each pepper, tumeric, celery seed, mustard seed Heat this and pour over cucumbers. Cook until clear. Seal hot in cans. Mrs. J. B. Edmonson. Green Tomato Pickles 1 gal. green tomatoes 6 large onions, sliced fine Cook above until tender in 1 qt. pure cider vinegar 1 pt. sugar, 1 tablespoon salt Then add 1 tablespoon mustard 1 tablespoon ground black pepper 1 teaspoon ground allspice 1 teaspoon cloves Seal while hot. Mrs. L. V. Johnson, Randolph, Kansas. --------------------------------------------------------------------- (yellow0139) Dutch Pickles 12 large cucumbers, peeled and sliced 12 onions, peeled and sliced Let above stand in salt water over night. Drain and add 1 pt. vinegar 3 teaspoons flour 1/2 teaspoon each salt and mustard 1/4 teaspoon tumeric 2 cups sugar, granulated Let come to boil and add 1/2 can pimentoes, then onions and cucumbers. Boil 10 minutes and seal while hot. Miss Alice Allen. Chili Sauce 3 large peppers 1 pk. ripe tomatoes 1 pt. onions 4 large stalks celery, 5 cooking apples 1/4 cup salt 1/2 ounce mustard seed 1/2 ounce cinnamon, 1/4 ounce grated nutmeg 2 tablespoons curry powder 1 tablespoon tumeric Put spices in bag and remove before sealing. Chop onion and peppers very fine. Mix and cook until thick. Can at once. Nellie B. Cadwell. Watermelon Pickles Put rind in weak salt water over night. Wash in cold water in the morning. Cover with cold water and add alum the size of a nutmeg, boil until tender. Drain and cover with cold vinegar. Add sugar, cloves and cinnamon and boil until preserved. One quart vinegar, 3 pints sugar, 2 tea- spoons cloves and 4 tablespoons cinnamon. Mrs. J. B. High. Spiced Currants, Cherries, and Similar Fruits 5 lbs. currants 4 lbs. sugar 1 qt. vinegar Spice to taste and boil until thick. Seal. Mrs. J. M. Swift. --------------------------------------------------------------------- (yellow0140) Peach Chutney 3 lbs. peaches 5 lbs. chopped apples 1 lb. each raisins and currants 1 onion, 1 red pepper 2 lbs. sugar 1 qt. malt vinegar 2 teaspoons each cinnamon, ginger, salt, 1 of cloves Dissolve sugar in a little water and cook 1 hour slowly. Seal while hot. Fine for cold meats Mrs. R. Drake. Pickled Sweet Apples 7 lbs. pared and quartered apples 3 lbs. sugar 1 qt. vinegar simmered with 1 tea- spoon cloves and 1 1/2 sticks cinna- mon Put apples in liquid and cook slowly until tender. Fill cans. If syrup is not thick enough simmer to proper con- sistency. Keep cans covered. Mrs. V. H. Lane (Courtesy Judge Lane). Pineapple Pickles 7 lbs. pineapple 3 lbs. sugar 1 pt. vinegar 1/2 oz. each stick cinnamon and stick cloves Slice pineapple 1/2 inch thick and cut in pieces. Put in crock sprinkling spices between layers, pouring on hot vine- gar. Scald sugar and vinegar three days in succession and pour onto fruit hot. The fourth day boil liquid with fruit and can. Mrs. V. H. Lane (Courtesy Judge Lane). --------------------------------------------------------------------- (yellow0141) Gingered Pear 6 lbs. chopped pear 4 lbs. sugar 3 lemons 1/4 lb. crystallized ginger Cut the lemons, removing white skin, boil in little water and add to sugar. Cook until thick, then add pear and gin- ger. Cook until desired consistency. Seal. Mrs. P. A. Lee. Chili Sauce 25 large ripe tomatoes 6 green sweet peppers 8 medium onions 4 cups vinegar 12 tablespoons brown sugar, 4 of salt 1 tablespoon each of cinnamon cloves, ginger, and mustard seed Peel and slice tomatoes, remove pepper seeds and chop peppers and onions fine. Boil all together 1 1/2 hours. Makes about 9 pints. Mrs. Carl Bay. Red Pepper Preserve for Meat 12 large sweet red peppers, chopped, and put into brine for 3 hours. (Remove most of the seeds from peppers). 2 tablespoons of salt for brine Drain and add 3 cups brown sugar 1 pint vinegar Simmer until thick. Mrs. P. A. Lee. --------------------------------------------------------------------- (yellow0142) Pepper Relish 1 doz. green peppers, 1 of red peppers 2 qts. onions, 1 of vinegar 2 cups granulated sugar 3 tablespoons salt Seed peppers, chop fine, and pour boiling water over them. Let stand while chopping onions. Drain peppers, rinse with cold water. Add onions, bring to boil. Boil vinegar, sugar, and salt and pour over mixture. Seal hot. Mrs. Geo. Huebler. Celery Relish 5 large ripe tomatoes 5 bunches celery 5 onions 1 sweet red pepper Chop all fine and add 10 tablespoons brown sugar 3 cups vinegar 3 tablespoons salt Heat thoroughly and can. Mrs. J. B. Edmonson. Cucumber Pickles 1 gal. vinegar 1 cup salt, 2 of sugar 3/4 cup mustard (dry) For 300 small pickles double recipe. Wash cucumbers and dry. Fill cans and pour in liquid. No cooking. Mrs. V. H. Lane (Courtesy Judge Lane). --------------------------------------------------------------------- (yellow0143) MORRIS D. LARNED---WALTER C. F. WALZ A COMPLETE LINE OF COOKING UTENSILS OF ALL KINDS ALWAYS ON HAND WE CAN SUPPLY YOU WITH PYREX GLASS WARE MIRRO ALUMINUM WARE ROYAL GRANITE WARE TIN WARE REED WHITE ENAMEL WARE CAST IRON WARE A FULL LINE OF ELECTRICAL APPLI- ANCES FOR THE HOME NEEDS ELECTRIC LAMPS AND BULBS ELECTRIC TOASTERS, HEATERS, COOKERS AND FIXTURES Prices Right ----- Service Prompt Larned Hardware Co. The Up-To-Date Hardware Phone 1610 ----- 310 S. State Street ANN ARBOR, MICHIGAN --------------------------------------------------------------------- (yellow0144) Weinmann - Geisendorfer Co. DEALERS IN HIGH GRADE TABLE SUPPLIES Telephone 1500 ANN ARBOR, MICHIGAN We feature Ferndell Hester Price and Many Others These goods we guarantee to be the very best. The Ferndell line is Most Complete, everything for the table. A cake made with Ferndell spices we know could not be excelled. FRESH FISH, OYSTERS ALL KINDS OF SEA FOOD MEATS AND PRODUCE BABY BEEF MILK FED CHICKENS HIGHEST QUALITY OBTAINABLE Always Best at Weinmann - Geisendorfer Co. Three Phones --- One Number 1500 --------------------------------------------------------------------- (yellow0145) Jellies, Jams, and Conserves Pineapple Conserve 4 cups pineapple 1 orange 1 lemon 8 cups sugar 1/4 pound blanched almonds Grate rind of orange and lemon, put through coarse grinder. When the fruit is cooked clear, add orange and lemon rind. Cook until tender. Mrs. J. B. Edmonson. Pumpkin Marmalade Peel and cut 1 medium sized pumpkin into narrow strips. Shave very thin, and place in earthern bowl layer by layer sprinkling little sugar between each layer to harden pump- kin. Let stand over night. In the morning measure pound for pound sugar and pumpkin. To each pumpkin allow 6 lemons. Peel lemons, cutting rind in thin shavings, same as pumpkin. Add rind to pump- kin and sugar and boil until transparent and thick. Now add juice of lemons and boil again from 5 to 10 minutes. Put in jelly glasses and seal. Delicious Mrs. M. C. Wier. --------------------------------------------------------------------- (yellow0146) Mulberry and Rhubarb Preserve 2 parts berries to 1 part rhubarb. Use 1/2 as much sugar as fruit. Boil until thick. Mrs. H. Ipsen. Cherry Honey 1 cup ground cherries 1 can grated pineapple 4 cups sugar Boil 10 minutes. Miss Alice Allen. Lemon Butter Grated rind and juice of 4 lemons 6 eggs 1 lb. sugar, butter size of egg Mix together and cook in double boiler until it thickens. Mrs. W. H. Jackson. English Amber Marmalade Shave 1 orange, 1 lemon, 1 grape fruit very thin, reject- ing nothing but seeds and cores. Measure the fruit and add to it three times the quantity of water. Let stand in an earthen dish all night. The next morning boil 10 minutes. Let this stand another night and the second morning add pint for pint of sugar and boil steadily until it jellies, which is usually more than an hour. Mrs. W. H. Jackson. --------------------------------------------------------------------- (yellow0147) Quince Honey Take equal parts grated quinces and sugar. Boil 20 minutes. Put in jelly glasses and seal. Mrs. R. Drake. Quince and Cranberry Honey 2 qts. grated quince 1 qt. strained cranberry 3 qts. sugar Boil 20 minutes and seal. Mrs. R. Drake. Rhubarb Jam 2 pounds rhubarb 1/2 pound figs Juice 2 oranges and 1 lemon Cook 30 minutes. Then add grated orange and lemon peel and cook 10 minutes. Seal. Mrs. Emma Taylor. Marmalade 1 good sized grape fruit 2 lemons Slice very thin, using everything but seeds and cores. To 1 pound fruit add 3 parts of cold water. Let stand 24 hours. Boil until tender. Let stand until next day. To 1 pound boiled fruit add 1/2 pound granulated sugar. Boil until transparent and thick. Seal. 2 large grape fruits and 4 lemons will make 4 quarts. Mrs. Eugene Clarkson --------------------------------------------------------------------- (yellow0148) Rhubarb Jam 1 lb. rhubarb 1 lb. sugar 1/4 oz. butter 1/2 oz. or more blanched and chopped almonds 1/2 lemon rind, thin and chopped Bring fruit slowly to boil, add sugar, stirring, skim, then boil quickly until it drops from spoon like jelly. Seal. Mrs. G. Carl Huber. Apple Butter Cook 1/2 peck apples until tender. Do not core or pare, but cut into small pieces to cook. Boil 2 quarts cider down to 1 quart. Put apples through sieve. Thicken eider with pulp, adding measure for measure of sugar. Use spices to taste. Add little orange and lemon juice, or 2 tablespoons vinegar. Boil until thick. Seal while hot. A tried recipe of a friend. Grape Conserve 5 lbs. Concord grapes 5 lbs. sugar 1 lb. raisins 2 oranges, juice and grated rind 1 cup nut meats Pulp grapes. Cook pulp and skins separately. Put pulp through sieve to remove seeds. Cook all ingredients to- gether, with the exception of the nuts, for 30 minutes. Add nuts when almost done. Seal. Mrs. Brownell, Pontiac. --------------------------------------------------------------------- (yellow0149) TABLE WARE Good silver Table-ware is, and always will be, a source of Family pride. Quality and design, there- fore, are of prime importance. De- lightful table decorations embodying beauty, utility, and simplicity are shown. You can choose from these offerings with the assurance of cor- rectness and lasting satisfaction from the large and varied stock of Arnold & Co. Jewelers 220 Main St, Ann Arbor --------------------------------------------------------------------- (yellow0150) TAXI Black and White Cabs For Comfort and Safety PHONE 999 --------------------------------------------------------------------- (yellow0151) Candies Molasses Candy Use best New Orleans molasses. When it boils put in a little vinegar to cleanse it and skim until clear. Let boil until a spoonful dropped in cold water forms thick wax. Then for each quart stir in an even teaspoon soda and a lump butter size of walnut. Pour into buttered pans and when cool enough rub hands with a little butter and pull until white. Cut with scissors and put on buttered plates. Mildred N. Black. Peanut Brittle 4 cups brown sugar, moistened with 2 tablespoons of water and 2 of vinegar Boil until it threads. Add a large piece of butter. Have pan greased with butter and layers of peanuts, whole or chopped. Pour over the hot syrup. Cool and cut. Mrs. J. B. Draper, Margaret E. Draper. Maple Cream 1 cup maple syrup 1 cup brown sugar l/2 cup milk 1 tablespoon butter Boil until soft ball stage. Flavor with vanilla and pro- ceed as for fudge. Mrs. Ralph Curtiss. --------------------------------------------------------------------- (yellow0152) Fruit Balls 1 box dates 1 pound figs 10 cents worth mixed nut meats 1 cup raisins Put through the grinder and then form in small balls and roll in granulated sugar. Delta Gamma. Peppermint Drops 2 cups sugar 1/2 cup water 10 drops oil of peppermint Put sugar and water on stove together over a steady fire. Boil for five minutes. Remove from stove, add the oil of peppermint, beat until a little cloudy, and drop with a teaspoon on buttered paper. Delta Gamma. Fig Candy Grind one-half pound of figs through a meat grinder. Boil together three cups of brown sugar and one cup of milk, to which a pinch of soda has been added, until it forms a very hard ball when dropped into cold water. Remove from the fire and beat until it is creamy, then add the figs and pour into a buttered pan to cool. When cool, turn out on a board and cut into squares. Hortense Hoad. Peanut Brittle 1 cup karo 1 cup brown sugar 2 tablespoons water 2 teaspoons butter 1 cup peanuts Boil sugar and water together with karo until it is crisp when dropped into cold water. Before taking from the fire add butter and nuts. Pour into buttered tins. Bess Moak. --------------------------------------------------------------------- (yellow0153) Chocolate Fudge 3 cups white sugar 2 squares of chocolate 3/4 cup milk Just before removing from fire, add 1 tablespoon butter Let cool before beating. When cool add nuts, dash of salt and beat. Norma Edwards. Fudge That Never Fails 2 cups blown sugar Small can condensed milk Butter size of egg Boil until soft ball in water is formed. Let get cool, then beat. Beryl Shafer, Alpha Chi Omega. Chocolate Fudge 2 cups granulated sugar 1 cup milk 2 squares chocolate 1 tablespoon butte, walnut meats Mix sugar, butter, milk and chocolate and allow to boil until soft ball stage. Remove from fire and add another tablespoon butter. Allow to cool COMPLETELY before stirring. When cool beat until it shows signs of hardening, then pour onto buttered plate. Dorothy Bogan, Betsy Barbour House. Sea Foam 2 cups brown sugar 2-3 cup water White 1 egg Boil together until it forms a soft ball. Beat white of egg to stiff froth and pour syrup slowly into it, adding vanilla and beating. Drop in balls onto oiled paper. Black walnuts, English walnuts, or cocoanut may be added. Betty Paravano. --------------------------------------------------------------------- (yellow0154) Fudge 2 lbs. sugar 1 can condensed milk Butter size of walnut 3 squares chocolate, vanilla Cook until it forms a soft ball. Do not stir. Put kettle in cold water and beat until cool, turn onto buttered pan. Winifred Craigie, Betsy Barbour House. Pinocha Beat 2 cups light brown sugar and 3/4 cup milk together for 5 minutes. Bring slowly to a boil, Stirling constantly. Add butter the size of a walnut and stir occasionally to pre- vent burning. When it forms a soft ball in water remove from fire and let stand in a pan of cold waiter until cool. Beat with wooden spoon until it loses its glossy appearance. Add few drops of vanilla and 3/2 cup nuts, chopped, if desir- ed. Pour onto buttered pan and cut in squares. Betsy Barbour House. Sugared Popcorn Pop corn, and make a syrup of 2 cups white sugar 6 tablespoons water 1 tablespoon butter Cook above until it is a golden brown. Pour 4 or 5 quarts of the popcorn into the syrup and mix together quick- ly. Pour out on a platter to cool. Can be made into balls. Eva Faweett. Walnut Candy Boil together three cups of sugar, one cup of white karo syrup, one cup of milk and one-half cup of butter until when the mixture is tried in a glass of cold water it forms a ball hard enough to clink against the glass. Remove from the fire and add a pinch of salt and one-half teaspoon of lemon extract. Beat until it is creamy, then add a cup of English walnut meats and pour onto a buttered pan to cool. When cold, cut into squares. Hortense Hoad. --------------------------------------------------------------------- (yellow0155) Fudge 2 cups granulated sugar 1 cup sweet milk 5 teaspoons cocoa, 1 of flavoring Butter size of walnut Place all ingredients in a pan over a medium fire and cook. Do not stir until after liquid begins to boil. Cook until it makes a soft ball in water. Remove from fire and place pan in dish of cold water. Leave for 3 minutes, then remove and beat vigorously. Pour into buttered dish. Jane Gibson, Betsy Barbour House. Cocoanut Candy Boil together three cups of sugar, one cup of dark karo syrup, one cup of milk, and a piece of butter the size of an egg, until a drop from the mixture when cooled in a glass of water will clink slightly against the glass. Remove from the fire, add a pinch of salt, and beat until creamy. Then add one cup of cocoanut and pour into a buttered pan to cool. Cut into squares. Hortense Hoad. Divinity 2 cups granulated sugar 1/2 cup karo syrup 1/2 cup water, pinch salt Boil until syrup threads when dropped from spoon. Pour over stiffly beaten whites of 2 eggs. Stir until thick enough to drop from spoon. Martha Cook Girls. Cream Fudge 2 cups granulated sugar 3/4 cup cream 2 squares chocolate Cook cream and chocolate together until latter is melt- ed. Add sugar, cook until it forms a soft ball. Add vanilla and large lump of butter. Let stand until luke warm and then beat until creamy. Marianna Smalley. --------------------------------------------------------------------- (yellow0156) Candied Orange Peel Remove a, portion of white inner part of orange peel and cut into strips. First boil peel twenty minutes. Then change water and boil twenty minutes more. Change water and boil one hour. Continue to change water and boil till peel is very tender, enough to stick in fork without effort. After last boiling drain and measure. To one cup of peel add 1 1/2 cups of sugar and one cup of water to whole. Boil until syrup hardens when dropped in cold water. Take out each piece separately on a fork and roll in sugar. Helen Newberry Residence. Mexican Nougat 2 1/2 cups sugar 1/2 cup white karo corn syrup 1/2 cup boiling water, pinch salt Whites of 2 large or 3 small eggs Boil sugar, syrup, and hot water without stirring until it makes a soft ball in water. Take out 1/2 cup syrup and beat into previously beaten egg whites and salt. Let re- maining syrup boil until it makes a hard ball in Water, or until it cracks against the cup. Beat two mixtures together, add nuts and cherries if desired. If latter are used be sure they are wiped perfectly dry. Martha Cook Girls. White Taffy 2 cups granulated sugar 2 cups brown karo syrup 1 tablespoon vinegar Butter size of walnut, pinch salt Boil together until threads snap in water. Pour on buttered pan, and pull when sufficiently cool to handle. Martha Cook Girls. Peanut Brittle 2 cups sugar. Melt until liquid (do not burn) and pour over shelled peanuts. Betsy Barbour House. --------------------------------------------------------------------- (yellow0157) Smith College Fudge Melt 1/4 cup butter Mix together in separate dish 1 cup white sugar 1 cup brown sugar 1/4 cup molasses 1/2 cup cream Add this to butter, and after it has been brought to a boil continue boiling 2 1/2 minutes, stirring rapidly. Then add 2 squares of chocolate scraped fine. Boil this five minutes, stirring it first rapidly and then mole slowly to- wards the end. After it has been taken from the fire add 2 teaspoons vanilla Stirling constantly until mass thickens. Pour onto buttered tin in which nutmeats have been placed over bottom. Cool. Cut. Mrs. O. E. Roszel. Fondant 1 lb. sugar. Add 1/4 teaspoon cream tartar 1/2 pint cold Water Boil rapidly without stirring 10 minutes. Diop a bit of the syrup in cold water and when it forms a soft creamy ball that does not stick to fingers it is ready to set aside to become luke warm. Now knead like bread until soft and creamy. Cover with damp cloth and keep in cool place. Renew cloth every few days. Will keep a long time. Can be used for chocolate creams, mints, nuts, figs, and dates. Elizabeth M. Barrett. Almond Cream 2 cups powdered sugar 1 cup cream 1 cup blanched almonds, split in halves 1/2 teaspoon vanilla Boil sugar and cream until it makes a soft ball in water. Add the vanilla, then the almonds and beat until a paste is formed. Place on oiled platter and cut in squares when cool- ed, or roll into balls as preferred. Mrs. Stanley Stevens. --------------------------------------------------------------------- (yellow0158) Divinity Candy 2 cups brown sugar 1 cup karo corn syrup 4 tablespoons water Boil until it turns hard in cold water In another pan boil 1 cup sugar with a little water until it strings. Beat until stiff whites of 2 eggs and when syrup from sugar and water is ready beat whites into it. Now pour in first mixture. Beat until it is white and stiff. Add nuts if desired while beating. Pour on oiled platter. Kappa Kappa Gamma. Marshmallows 1 envelope gelatine dissolved in 10 tablespoons water 2 cups granulated sugar boiled with 10 tablespoons water When syrup threads add gelatine and leave until partial- ly cool. Then add pinch of salt and beat with beater until too stiff, then beat with spoon, add flavoring and fruit, such as maraschino cherries, also nuts. Pour on dish thickly dusted with powdered sugar. Cut in squares and dust with powdered sugar on all sides. Kathryn L. Kyer. Sea Foam 2 cups brown sugar 1 cup water 2 egg whites Cook sugar and water until brittle in water then beat into stiffly beaten whites of eggs. Add nuts when almost done. Dip out with spoon on buttered plate. Harriet Hollow, Betsy Barbour House. Cocoanut Fudge Two teacups white sugar, 1/2 teacup sweet cream or milk, 1 scant teaspoon butter; let boil 15 minutes and then stir in 1 cup grated fresh cocoanut, pour in pans and cut in squares when partly cool. Esther Mahaffy. --------------------------------------------------------------------- (yellow0159) Annis Candy 2 cups granulated sugar 3/4 cup water Boil until hard, add 1 teaspoon annis flavoring, and a little red vegetable coloring. Pour into buttered pan to harden. Care should be taken not to stir or jar candy after it is ready to pour into pan. Alice Higley. Peanut Butter Fudge 2 cups brown sugar 1 cup milk, pinch salt Boil until soft ball is formed in water. Remove from fire and add 2 tablespoons peanut butter. Martha Cook Girls. Creamed Nuts 2 cups confectioner's sugar 1 egg white 2 teaspoons cold water, 1 of vanilla Walnuts or other nuts Mix sugar, unbeaten egg white, vanilla and water into a stiff paste, shape into little balls, press between halved walnuts or other nut meats. Stoned dates may also be filled with this cream, or it may be mixed with chopped nuts, shaped into bars and cut into squares. Lillie E. Wilson, R. N. Fudge 2 cups sugar 2-3 cup milk 2 tablespoons cocoa Boil above until it forms a soft ball. Remove from fire, add 1 tablespoon butter and 1 tea- spoon vanilla. Let stand until luke warm. Beat until creamy. Pour onto oiled platter. Cut when cold. Betty Paravano. --------------------------------------------------------------------- (yellow0160) Dipped Fudge 2 cups sugar 1-3 cup milk 1-3 cup karo syrup 2 sq. chocolate 2-3 cup walnut meats 1 teaspoon butter Boil sugar, milk, and syrup together and while boiling add grated chocolate. Cook until soft ball is formed in water. Remove from fire, add nuts, butter, and seasoning. Beat until it can be molded. Dip. Melt 2 squares chocolate and 1 small square paraffin together. Cut fudge in squares, dip in melted chocolate, and top with pecans. Martha Cook Girls. Puffed Rice Candy 2 cups granulated sugar 1 1/2 cups karo syrup, light 1 tablaspoon vinegar, pinch salt Boil until it spins threads. Remove from fire and add 3/4 box puffed rice. Spread evenly on oiled platter to cool. This can also be put into gem pans which have been well oiled. It will then turn out in molds. Mildred Black. Maple Cream 4 cups brown sugar 3/4 cup milk 1 tablespoon butter Boil until it forms soft ball in cold water. Add 1 cup nuts 1 teaspoon vanilla Beat well. Bess Moak. Creamed Almonds Shell and blanch almonds and make each kernel the center of a ball of fondant. On you may form a small fon- dant ball with the fingers and stick a blanched almond on each side of it. Helen Newberry Residence. --------------------------------------------------------------------- (yellow0161) Women's Haberdashery Jane Singleton Shops*** 8 NICKELS ARCADE --------------------------------------------------------------------- (yellow0162) A Hallowe'en Salad A salad which is particularly effective for Hallowe'en is Spook Salad. Make a nest of lettuce leaves or shredded lettuce. On this place a salad made of celery, apples, and red grapes, allowing for each serving about two tablespoonfuls each of chopped celery and apples, and six grapes cut in half and blended together with mayonnaise. On this salad place a half peach with the rounded side up. Insert two whole cloves with the heads for the eyes, place another with the large end down for the nose, and a narrow strip of pimiento for the mouth. This strip may be placed at various angles. Celicious New Sandwiches For Piquant Sandwiches, cream together one package of cream cheese and two tablespoon- fuls of peanut butter. Chop very fine one hard-cooked egg, one sour pickle, and one tablespoonful of green pepper. Blend them into the cream cheese, adding one-eighth tea- spoonful of salt and a dash of pepper Spread between buttered slices of bread. Chicken Almond Sandwiches are delicious. *** together one cupful of chopped chicken *** one cupful of chopped blanched almonds. *** them together with eight tablespoon- *** of cream, and season with three-fourths teaspoonfuls of salt, one-fourth teaspoonful of paprika, and a dash of pepper. This may be used as a filling for either white or whole wheat bread. To make Oriental Sandwiches cream one package of cream cheese and add twelve dates, stoned and chopped, and one-eighth teaspoon- ful of salt. Spread on buttered bread, sprinkle lightly with chopped peanuts, cover with buttered bread. Sunkist Lemon Pie 1 1/4 cups sugar 1/2 cup flour *** teaspoon Salt 1 cup boiling waiter, grated rind-*** lemon. 3 egg yolks, 1 tablespoon butter, 4 1/2 tablespoons lemon juice. Mix sugar, flour and salt, add boiling water, stirring constantly. Allow to come to boiling point directly over the heat, then cook over boiling water double boiler is minutes. Add butter, egg yolks lemon juice and rind and mix thoroughly. Pour into a baked pie crust. Make a meringue by Beating 3 egg whites until stiff and adding 1/2 cup *** powdered sugar and 1 teaspoon of lemon juice. Beat Until smooth and glossy and spread over top of pie. Bake in a moderate over 8 min- utes or until brown and serve cold. --------------------------------------------------------------------- (yellow0163) Convalescent Dishes Prepared by Miss Bella Prentice, R. N. EGG NOG Beat the yolk and white of one egg separately until very light. Add milk, sugar, and flavoring to fill a glass. ORANGE EGG NOG One egg, well beaten, juice of 2 or more oranges, suffi- cient to fill a glass. Serve iced. LEMON ALBUMEN Separate yolk and white of one egg. Put white through fine sieve to break into particles. Add juice of one lemon, water, and little sugar. BEEF TEA Scrape round steak. Put in glass can with cold water, and small pinch of salt. Cover can closely, put in warm Water and cook 4 hours. CORNMEAL GRUEL 1 cup boiling water 2 tablespoons rolled oats 1 cup boiling milk 1 teaspoon each salt and sugar Mix dry ingredients, add boiling water and cook 2 hours in double boiler. Strain and add hot milk. OATMEAL GRUEL 1 tablespoon cornmeal 1/4 teaspoon salt 1/2 tablespoon flour 1 1/2 cups boiling water 3 tablespoons cold water 1/2 cup warm milk Mix dry ingredients with little cold water, then add warm water gradually, stirring constantly. Cook in double boiler 1 1/2 hours. Add milk and re-heat to boiling point. Serve with cream if desired MILK TOAST In preparing milk toast do not pour milk onto toast ready to serve patient. This applies to the serving of well persons also. --------------------------------------------------------------------- (yellow0164) Handy Hints for Handy Housekeepers To remove tea stains from linen dip first in cold water and then in hot. Remove coffee stains in opposite manner. Before baking potatoes, rub the skins with lard. They will come out shiny and soft. In removing Angel Food from tin use a hat pin to loosen from edges of pan. When baking Angel Food or Sunshine Cake use eggs that have not been kept on ice and your cakes will be finer in every way. If cooking dishes not frequently used are slipped into paper sacks they will be clean when wanted. Pour 2 cups kerosene into a kitchen sink that does not drain well and let stand over night. To peel tomatoes quickly heat slightly over gas flame. Rubbing with a knife will also accomplish the same pur- pose. A pinch of soda in green vegetables while they are boil- ing acts like magic. It makes string beans tender, keeps the color of peas, and causes cabbage to cook in half the time. A bit of egg yolk may be removed from the white by touching it with a cloth wrung dry in hot water. If all green vegetables are put in damp cloth bags and placed on ice they will keep fresh for several days, and will always be crisp. A little cheese, or sliced green onion used with creamed potatoes adds to the flavor and makes a change. --------------------------------------------------------------------- (yellow0165) When you have just a small amount of various kinds of vegetables left over, cut them in pieces, and mold in aspic. Serve as salad on lettuce leaf with mayonnaise. The best jelly bags are made of flannel. Take the curse off cabbage salad by adding cocoanut. Add cocoanut to sweeten muffins. To insure glasses from breaking when hot liquid is poured into them, either elevate them, Or place silver spoon in each. Hard boiled eggs for any use are much more attractive after they have been placed over night in beet juice. Run slice of fresh bread through meat chopper after using, hold chopper under faucet, thus softening the bread, causing it to fall out and taking with it all grease and particles. You thus avoid all the tedious poking and scraping of cleaning in the ordinary manner. Sift soda as well as baking powder with the flour. When baking drop cookies of any kind finish browning them in broiler placed on lowest notch. Beat an egg before attempting to measure it. Use a magic mit when cleaning potatoes for baking. Lemons that have become hard from long standing may be made usable by covering them with boiling water for a few moments. In measuring dry materials, such as sugar or flour, do not press or shake down. Measure flour after sifting once. In measuring fat, such as butter, pack solidly and level in cup or spoon. In making pastry, materials should be kept cold and *** as little as possible to prevent toughening. Use canvas gloves for handling hot dishes instead of holders. Powder your nose and look at your hair before serving a meal. Committee of Experts. --------------------------------------------------------------------- (yellow0166) Index Abbreviations 4 Breads, Rolls, Muffins, Gems, and Griddle Cakes 5 Cakes and Icings 57 Candies 145 Convalescent Dishes 157 Cookies and Doughnuts 79 Desserts 115 Eggs, Cheese, and Vegetables 47 Fish and Sauces 32 Handy Hints for Handy Housekeepers 158 Jellies, Jams, and Conserves 139 Meats, Sauces, and Dressings 22 Pastry, Puddings, and Sauces 95 Pickles and Relishes 131 Quantities for planning banquets 4 Salads and Dressings 39 Soups 19 Table of Equivalents 4 Index to Advertiser Arbor Fountain 56 Arnold & Co. 143 Betsy Ross Shop 56 Blue Bird Hair Shoppe 113 Calkins-Fletcher Drug Co. 17 Davis & Ohlinger 114 Dodge Taxi Service 144 Goldman Bros. 37 Graham 18 Hutzel & Co. 93 Jane Singleton Shops 155 Larned Hardware Co. 137 Mack & Co. *** Randall Studio *** Staebler Gasoline 38 The Ann Arbor Savings Bank 78 The Ideal Electropure Creamery 55 University School of Music 129 Varsity Laundry Co. 156 Washtenaw Gas Co. 94 Weinmann-Geisendonfer Co.138 --------------------------------------------------------------------- (yellow0167) The Yellow And Blue Cook Book --------------------------------------------------------------------- (yellow0168) There is no Data

Download PDF

Doc

Subjects
Ann Arbor Cooks