text: MANN I TX 715 .H767xl 1910 A PURE FOOD COOK BOOK Recipes by Mrs, Mapy J. Lincoln Mrs. Sarah'fyson Rprer Mrs. Helen Armstrong Lida Ames Willis Marion Harland Pi Cornell University B Library The original of tliis bool< is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924084878093 HOME HELPS ^ PURE FOOD COOK BOOK A Useful Collection of Up-to-date, Practical Recipes by five of the Leading Culinary Experts in the United States : ! . MRS. MARY J. LINCOLN LIDA AMES WILLIS MRS. SARAH TYSON RORER MRS. HELEN ARMSTRONG MARION HARLAND Published by THE N. K. FAIRBANK COMPANY Chicago New York St. Louis New Orleans and Montreal (CoiytiKhted, 1910, by The N. K. Fiirlniik CompaBjr) — Introduction — ^^3 is the "pure food" age. So much has been written, so many laws have been made, so much discussion has been rife in favor of this all-important topic for the housewife, that we feel no apology or explanation is neces- sary for this book of " Home Helps. " We have tried to make it just what its name implies-:-^ help for the home. Every housewife should have a cook- book, whether she bp a bride with little or no experience or a past-master in the culinary line. The trouble has been to find a book that was N practical, containing mostly simple, everyr day, useful recipes, calling for few ingredients and requiring little time in preparation. We believe we have succeeded in making "Home Helps" the most practical book in this respect ever issued. The old saying, " Too many cooks spoil the broth " is not applicable here, and in selecting the favorite recipes of Mrs. Lincoln, Mars. Rorer, Mrs. Armstrong, Marion Harland and Miss Willis, we have incorporated a feature never before found in one volume. We commend this book to the daily use of the millions of American housewives who are interested in preparing pure foods under the most approved and scientific methods. Whether your household " cookery" is in your own hands or, that of a hired cook, this volume cannot fail to be invaluable. The more you use it, the more good you will get from it. While this book is published in the interests of Cottolene, the perfect shortening which has been aptly termed " Nature's Gift from The Sunny South," and Cottolene, is naturally specified as the cooking fat in a number of recipes where lard or butter would otherwise be used, there are many recipes given where no mention of Cottolene is made; and, , furthermore, wherever this superior cotton -oil cooking fat is specified, it has only been after careful tests by these famous experts have shown it to be preferable to either lard or butter from the standpoint of economy, palatability and healthfulness. Yours for healthful cooking, THE N. K. FAIRBANK COMPANY PURE FOOD RECIPES For All Shortening and Frying Use Cottolene Irnjears ago nothing but butter or lard were used for shortening and IBfll frying; to-day the visible supply of these two products is in- ' ' sufficient to supply the demand, taking into consideration the amount of butter required for table use. Cottolene is not offered the housewife as a cheap imitation of either butter or lard, but as a vegetable product which is superior to either for cooking purposes. Because it happens to be about half the price of butter, or less, is but an additional reason, from a purely econom- ical standpoint, for its use. The main argument for the use of Cottolene is the purity of its ingredients and the wholesomeness of the food prepared with it. There isn't an ounce of hog fat in Cottolene, and from cotton- field to kitchen human hands never touch the product. Packed in our patent, air-tight tin pails, Cottolene reaches you as fresh as the day it was made. Lard and butter are sold in h\iik, and do not have this protection. Cottolene is always uniform in quality, and because of its freedom from moisture it goes one-third farther than butter or lard, both of which contain about 20% of water. It is much more economical than lard; about 50% more so than butter. Cottolene contains no salt, and is richer in shortening properties than either butter or lard. Two-thirds of a pound of Cottolene will give better results than a pound of either butter or lard. Because Cottolene is made from sweet and pure oils, refined by our own special process, it makes food more digestible. Its use in- sures light, flaky pie-crust; it makes deliciously crisp, tender dough- nuts; for cake-making it creams up beautifully and gives results equal to the best cooking butter; muffins, fritters, shortcake and all other pastry are best when made with Cottolene ; it makes food light and rich, but never greasy. Cottolene heats to a higher temperature than butter or lard, and cooks so quickly the fat has no chance to soak in. Cottolene is just as pure and healthful as olive oil, and is un- qualifiedly recommended by leading physicians, domestic science authorities and culinary experts as wholesome, digestible and eco- nomical. The use of Cottolene in your frying and shortening will both save you money and give you better results. * HOW TO USE COTTOLENE 1' How^ to Use Cottolene If you occasionally buy strong butter or rancid lard you do not denounce butter or lard, or give up their use. Be as fair with Cottolene. No edible fat will keep indefinitely, when stored too long in a warm place, or otherwise abused. A general rule for the use of Cottolene as shortening in all mixtures is: Use one-third less than the amount given for butter or lard in the recipe. For cake making, cream the Cottolene as you would butter, add- ing a little salt, as it contains none. In saut^ing, or browning, use only enough Cottolene to grease the pan. Add more fat when you turn the food. Cottolene should be put into the pan while cold and after the bottom of the pan is once covered with the melted Cottolene, more can be added as desired. Unless used in this way, Cottolene may bum and throw off an odor, as would any other cooking fat. For deep frying, have Cottolene at least deep enough to cover, or float, the article being fried, heating slowly. For uncooked mix- tures, test with a bit of dough, which should rise at once to the top 'with some sputtering; the fat should be kept at an even temperature. For croquettes, fish balls, or other cooked mixtures which will brown jn one minute, test with a block of white bread, which should brown in a few seconds. Make this test always — never trust your eye. Uncooked fish and meat are better when covered with bread crumbs to give the crisp crust desired in fried food. The fat should be hot at first, that it may not penetrate, then reduce the heat, that the food may cook till done, without burning. Never let the fat heat to the smoking point, for then it is burning hot.. Cook only three or four pieces at once, for more will chill the fat and prevent perfect frying. Clarify the fat after frying, by browning a piece of raw potato in lit, then strain through fine cheese cloth. It is then again ready to use. PURE FOOD RECIPES What Noted Cooking Ex- perts Think of Cottolene mn addition to the remarks and recommendations made in other parts of this book, the following testimonials received from' famous authorities on Domestic Science, attest the high regard in which Cottolene is held by all those who have made a careful "tudy of food preparation and food values. MRS. SARAH TYSON RORER Principal Philadelphia Cooking School and Culinary Editor " The Ladies' Home Journal. " " I use Cottolene in every and all the ways that one would use lard, also in the preparation of sweet cakes. 1 consider it an important frying medium and a much more healthful product than lard." MARION HARLAND '' Author of the famous " Marion Harland Cook Book." " Many years ago 1 discontinued the use of lard in my kitchen and substituted for it — as an experiment — Cottolene, then comparatively a new product. Since my first trial of it 1 can truly say that it has given complete satisfaction, whether it is used alone, as ' shortening,' or in combination with butter in pastry, biscuits, etc., or in frying. I honestly believe it to be the very best thing of its kind ever ofEeied to thq American housekeeper." MRS. JANET M. HILL Editor " Boston Cooking School Magazine." " For several years I have used Cottolene in my own kitchen and find it very satisfactory. I am glad to commend it." MRS. SARAH PEARSON STUART Editor Household Department " American Housekeeper" " When properly used, Cottolene never makes other than light, wholesome and nutritious food, that can be readily digested by the most delicate stomach." MRS. HELEN ARMSTRONG Jeacher of Cookery. " Having used Cottolene constantly for over five years, both as shortening and for frying purposes, I feel no hesitancy in recommending it as a very superior article. It is not only much more wholesome than lard, but produces more palatable results." These are but a few. Other well known authorities who have tested Cottolene and recommend its use are : Mrs. F. A. Benson Mrs. Emma P. Ewing and Mrs. Christine Terhune Herrick / NOTED EXPERTS PRAISE COTTOLENE 7 eminent Physici^Lns endorse Cottolene frnline-tenths of all human ailments are due primarily to indiges- lUkl ^^'^^ °^ ^^^ aggravated because of it. The chief catise of in- ' ' digestion is food prepared with lard. The following are but brief extracts from, letters received, showing the high esteem in which • Cottolene is regarded as a cooking medium by physicians ranking among the highest in the profession. J. HOBART EGBERT, A. M., M. D., PH. D. From an article in the "Medical Summary" entitled "Available Facts for Consumptives and Others with W,asting Diseases". ** In cooking food, we would recommend the preparation known as 'Cottolene', a wholesome combination of fresh beef suet and purest cottonseed oil. This prepara- tion is both economical and convenient, free from adulterations and impurities, and dietetic experiments conclusively show that incorporated in food it yidds to the body available nourishment." R. OGDEN DOREMUS, M. D., LL. D. Professor of Chemistry, Toxicology and Medical Jurisprudence, Bellevue Hospital Medical College, New York. " As a substitute for lard, which is its purpose, Cottolene i)os5e5ses all. the desirable qualities of lard without having the objectionable features inherent in all products obtained from swine," DR. JAMES PAIGE EMERY, From an article in the "American Housekeeper" entitled "The Most Healthful of All Cooking Fats"- Cottolene, being essentially a vegetable product, forms the most healthful and nutritious cooking medium known to the food experts and medical profession ," WM. JAGO, F. I, C., F. C. S. That eminent chemist, William Jago, than whom there is no higher authority on cooking fats, reports as follows from Brighton, England: "I find Cottolene to consist practically of lOO per cent, pure fat, the following being the actual result? obtained by analysis: Percentage of Pure Fat, 99,982, I found the 'shortening' effect of 12 ozs, of Cottolene practically equal to that of 1 lb. best butter. For hygienic reasons, Cottolene may be used with safety as a perfectly harmless and innocuous substitute for other fats employed for dietetic purposes," Other eminent Physicians who have endorsed and recommended Cottolene are : Henry Seffmann, M. D., Professor of Chemistry, Woman's Medical College of Pennsylvania, Philads^hia ; Prof. Jesse P. Battershall, Ph. S., F. C. S., Chemist U. S. Laboratory, New York; Dr. Allen McLane Hamilton, New Yprk, N. Y.; Dr. Edw. Smith, Analyst New York State Board of Health. PURE FOOD RECIPES Hoiv to Mea^sure Hne cup, or one tablespoon, or one teaspoon, means a full meas- ure — all it will hold of liquid, and even with the rim, or edge, of dry material. Stir up all packed materials, like mustard in its box, and sift flour before measuring. Fill cup without shaking down, and dip spoon in material, taking up a heaped measure, then with a knife scrape off toward the tip till you have level measure. Pack butter or Cottolene in cup so there will be no air spaces. - A scant cup means one-eighth less and a heaped cup about one-eighth more than a level cup. Divide a level spoon lengthwise for a half measure, and a half spoon crosswise for quarters or eighths. A pinch means about one- eighth, so does a saltspoon ; less than that means a dash or a few grains. A rounded tablespoon means filled above the rim as much as the spoon hollow below, and equals two of level measure. It also equals one ounce in weight, and two rounded tablespoons if put together would heap a tablespoon about as high as would an egg, giving us the old-tiine measure of "butter size of an egg," or two ounces, or one- fourth the cup. Butter and Cottolene and flour for sauces are com- monly measured by the rounded tablespoon by the experienced house- keeper. Except in delicate cake, or where it is creamed with sugar, and in pastry — where it should be chilled to make a flaky crust, Cottolene or butter may be most quickly and economically measured after it is melted. Keep a small supply in a granite cup, and when needed, stand the cup in hot water, and when melted, pour the amount desired into the spoon or cup. For all kinds of breakfast cakes, it is especially helpful to measure it in this way. Soda, cream of tartar, baking powder, salt and spices, and some extracts, are generally measured with a teaspoon, level measure, for this gives the proportional amount needed for the cup measure of other materials. ^ TABLE OF MEASURES 60 drops = I teasp. 3 teaspoons ^ x tabsp. 4 tablespoons ^ K cup. I cup = K pint. I round tablespoon butter. . . = i ounce. I Solid cup butter, granulated sugar, milk, chopped meat ^ >^ pound. 3 cups flour = K pound. g large eggs =^i pound. TABLE OF PROPORTIONS I cup liquid, 3 cups flour for bread. I cup liquid, a cups flour for muffins, I cup liquid, i cup flour for batters. I teaspoon soda to i pint sour milk. I teaspoon soda to i cup molasses. ^ teaspoon salt to i quart custard. I teaspoon salt to 1 quart water. yi teaspoon salt is a pinch. X square inch pepper is a shake. TIME TABLES FOR COOKING Time Tables for Cooking BAKING BREAD, CAKES AND PUDDINGS Loaf bread. . . .^ 40 to 60 m. Rolls. Biscuit 10 to 20 " GrahaxQ gems ' 30 " Gingerbread 20 to 30 " Sponge-cake 45 to 60 " Plain cake 30 to 40 *' Fruit cake 2 to 3 hrs. Cookies 10 to 15 m. Bread pudding i hr. Rice and Tapioca i " Indian pudding 2 to 3 *' Plum pudding 2 to 3 *' Custards 15 to 20 m. Steamed brown-bread 3 hrs. Steamed puddings z to 3 " Pie-crust about 30 m. Potatoes ,. .30 to 45 m. Baked beans 6 to 8 hrs. Braised meat 3 to 4 " Scalloped dishes Z5 to 20 ml BAKING MEATS Beef, sirloin, rare, per lb , . , 8 Beef, sirloin, well done, per lb. 12 Beef, rolled rib or rump, per lb 12 Beef, long or "short fillet 20 Mutton, rare, per lb Mutton, well done, p^ lb. ... Lamb, well done, Der lb Veal, well done, per lb Pork, well done, per lb Turkey. 10 lbs. wt Chickens, 3 to 4 lbs. wt 7 . . z Goose. 8 lbs Tame duck 4° Game duck 30 Grouse, Pigeons Small birds zs Venison, per lb. Fish, 6 to 8 lbs.; long, thin fish Fish, 4 to 6 lbs. ; thick Halibut Fi^, small ao to 10 m, to 15 m. to IS m. to 30 m. 10 " 15 " IS " 20 " 30 " 3 hrs. to i«" 2 hrs. to 60 m. to 40 m. 30 " to 20 " IS " ihr. ihr. to 30 m. FREEZING Ice Cream . 30 m. BOILING Coffee . . . t 3 Tea, steep without boiling .... Com meal Hominy, fine Oatmeal, rolled " coarse, steamed Rice, steamed 45 Rice, boiled 15 Wheat Granules 20 Eggs, soft boiled 3 Eggs, hard boiled . . . , 15 Fish, long, whole, per lb 6 Fish, cubical, per lb Clams, Oysters 3 Beef, corned and d la mode. . . 3 Soup stock 3 Veal, Mutton 2 Tongue 3 Potted pigeons Ham Sweetbreads ...» 20 Sweet corn 5 Asparagus. Tomatoes, Peas. . zs Macaroni. Potatoes, Spinach. Squash, Celery, Cauliflower Greens 20 Cabbage, Beets, young 30 Parsnips, Turnips 30 Carrots, Onions, Salsify 30 Beans, String and Shelled . z Puddings, z quart, steamed . . Puddings, small < FRYING Croquettes, Fish Balls i m. Doughnuts, Fritters. 3 to 5 " Bacon, Small Fish, Potatoes . . 2 to 5 " Breaded Chops and Pish 5 to 8 " BROILING Steak, one inch thick , . 4 m^ Steak, one and a half inch thick 6 zn- Small, thin fish s to 8 " Thick fish Z2 to 15 m. Chops broiled in paper S to zo " Chickens ao "" Liver, Tripe, Bacon 3 to 8 ** to S m.. S " 3 hrs. I hr. 30 m. 3 hrs. to 60 m. to 20 *' to 30 " to 6 ■' to 20 ' to 10 '* IS " to s " to S hrs. to 6 " to 3 '* to 4 " 2 " S " to 30 m. to 8 •• to 20 m. to 30 " to 4S " to 45 " to 60 ", to 2 hrs. 3 hrs. I hr. 10 PURE FOOD RECIPES Beverages TEA (Mrs, Lincoln) Use water freshly boiled. Scald the teapot (earthen, granite or china); for mild infusions allow one-half teaspoon level for each cup. Pour the boiling water on the tea, cover closely and let it stand and infuse, not boil, for five minutes. If you have a table teakettle, put the tea in a tea ball, fill two cups at a time with boil- ing water, hold the ball in the water till the desired strength is secured. At afternoon teas and for iced tea, serve lemon slices. CHOCOLATE (Mis. Lincoln) Mix two rounded tablespoons sugar, a few grains of salt, and one-half level teaspoon cornstarch in a granite saucepan, add two squares of unsweetened chocolate and one-fourth cup of cold water ; stir over the fire until melted, thick and smooth. Add one cup of boiling water and when ready to serve add three cups scalded milk. Keep it hot over hot water until ready to serve. CAFf NOIR (Mrs. Rorer) Caf^ Noir (the French for black coffee) is made by dripping. It is also called "drip coffee." Each half pint of water requires a heaping tablespoonful of coffee, ground to a powder. This powder is placed in a thick flannel cloth and laid in a strainer. The boiling (it must be boiling) water is poured over it and allowed to percolate into the pot. The flannel should not be porous, or the fine powder will also find its way through to the pot below. Like all other hot beverages, it should be served immediately. BOILED COFFEE (Mrs. Rorer) Boiled coffee is made by pour- ing a sufficient quantity, finely ground, into the pot; then pour in boiling water. This is al- lowed to boil, and then taken from the fire while the beaten white of an egg and the crushed shells are placed in the pot. Again place on the fire. and let boil about one minute; remove and allow to stand a few minutes (not more than five) and serve. CAF^ AU LAIT (Miss Willis) Make coffee in a drip coffee pot, (or in an ordinary coffee pot with- out boiling it and immediately pouring it off the grovuids), then add an equal quantity of good rich milk scalded to steaming point in a double boiler. Sweeten to suit the taste, cover and let heat over the boiling water for twenty minutes before serving. This coffee agrees with everyone and the dyspeptic and bilious BREAKFAST CAKES, FRITTERS. ETC. 11 who have been obliged to give up coffee because they cannot enjoy it without cream but suffer ill effects when cream is combined with rich coffee, suffer no incon- venience from dfinking caf^ au lait. There is a logical and hy- gienic reascMi why this is so. mulledl grape juice (Mrs. Armstiong) To one pint grape juice add one cup water and half a cup oi cassia buds, or several pieces of stick cinnamon. Heat in dotible boiler half an hour. Strain, and serve very hot as first course in luncheon. BreaRfast CaKes, Fritters an^ Dou^lmuts In preparing fritters, beat egg whites separately and add just before using. If intended for fruit, add a teaspoon of sugar, and if for meat or fish, a tablespoon of lemon juice or vinegar. A thin batter is pre- ferable to a thick one. In frying doughnuts, fritters, etc., use plenty of Cottolene. Let it heat gradually, and be sure that it is hot enough before you begin to cook. When the frying is done, the Cottolene remaining can be carefully strained to use again. Never mix the fats- in which doughnuts, vegetables of fish have been fried. Keep a sepa- rate vessel for each. , BAKING-POWDER BISCUIT (Mrs. Lincoln) Into two cups of sifted pastry flour, sift and mix one level tea- spoon of salt and four level or two rounded teaspoons baking pow- der; chop in one level tablespoon of chilled Cottolene, wet to a stiff dough with about three-fourths cup of milk, or half water and half milk. Toss out on a floured board, pat it down and roll one- half inch thick. Cut into small rounds and bake in a hot oven. SOUR MILK BISCUIT (Miss Willis) One quart flour; one table- spoon salt; one teaspoon soda; one pint sour milk. Sift the flour with salt and baking soda; flour or butter a baking pan and see that the oven is hot; wet the flour with a pint of sour milk, or enough to make a soft dough; add one tablespoon of Cottolene, by chopping it into the flour ; shape the biscuits quickly, put them into the pan and bake them in a hot oven for about twenty minutes. CREAM BISCUIT (BAKIHG POWDER) (Mrs. Armstrong) Sift together one pint of pastry flour, three teaspoons of baking powder, and half a spoon of. salt. Moisten with cream as soft as can be handled. Roll out on a well floured board, cut in small biscuits and place in a pan, 12 PURE FOOD RECIPES brushing over with melted butter or cream before baking. Have oven very hot, and bake ten or fifteen minutes, according to size. For milk biscuits use two table- spoons of Cottolene to shorten. Mixture like this made softer and baked in gem pans gives an easy and satisfactory drop biscuit. ONE-EGG MUFFINS OR QUICK SALLY LUHN (Miss Willis) One and one-half tablespoons melted Cottolene ; one tablespoon sugar; one and one-half to one and three-quarters cup of milk; one egg; three cups sifted flour; three teaspoons baking powder; one scant teaspoon salt. Use more or less milk according to quality of flour. Sift baking powder and flour together; add Cottolene, sugar, egg and milk. FRIED DROP CAKES (Mrs. Lincoln) With one-half cup flour, mix one-half saltspoon cinnamon, one- half level teaspoon soda and one level teaspoon baking powder. Add One cup sour milk, one-fourth cup molasses, one beaten egg, and rye meal or graham flour enough to make a soft doUgh that will hold in shape when dropped. Drop from a teaspoon into hot deep Cottolene. When they turn pver and are brown, try with a fork — if it comes out clean, they are done. SCALDED CORN MEAL CAKES (Mrs. Lincoln) Known also as Dabs or Hoe Cakes. Mix one-fourth level tea- spoon salt with one cup fine white com meal (Rhode Island and Southern varieties preferred). Scald with boiling water sufficient to wet and swell every grain and have the mixture barely bold to- gether. Then thin with cold milk to a soft dough that will keep its shape. Drop from a tablespoon on a griddle well greased with Cottolene, or butter, or salt pork fat. Shape them as they cook, turn them round for uniform browning and turn over when brown on one side. When done, let them stand in the oven for a few minutes. They absorb a deal of fat in cooking, and when ready to turn, put a bit on each, that the fresh side may be equally well browned. SHORTCAKE (Mrs. Lincoln) Add to the Baking-Powder Bis- cuit formula, twice the amount of Cottolene, or use only three level teaspoons of baking powder, and add one egg if you prefer. When baked pull the biscuit apart, spread with butter and put mashed and sweetened berries or other fruit, between the crusts and over the whole. The biscuits are more easily served than large cakes. POPOVERS (Mrs. Armstrong) Beat two large or three small eggs well; mix carefully two cups flour, half teaspoon of salt and two cups of milk with eggs. Pour into hot greased irons and bake in rather hot oven half an hour or more, according to size. Serve promptly. BREAKFAST CAKES, FRITTERS. ETC. 13 OLD TIME CORNBREAD (Miss Willis) One pint sifted yellow corn meal, one pint flour, one pint sour milk, two eggs beaten light, one- half cup sugar; Cottolene, about the size of a small egg, melted and added last thing, one tea- spoon soda added to the milk. Add to the beaten eggs the milk and meal alternately, then the Cottolene and sugar. Bake twenty minutes in hot oven. GRIDDLE CAKES (Mrs. Lincoln) One cup of sifted flour, (one-third of this cup may be entire wheat, or fine com meal, or rye meal). Before mixing, sift on the flour one-half level teaspoon each of salt and soda, and one level tea- spoon of baking powder. Mix, and add one beaten egg and one tablespoon of melted Cottolene; if the milk is one-third cream, omit the Cottolene. Beat well and cook on a griddle, greased slightly with Cottolene. Flours and meals vary, and if the first cake is not right, add more flour or moisture, as needed. BUCKWHEAT CAKES (Mis. Lincoln) At night mix one cup graham flour, two cups buckwheat, one level teaspoon salt, and moisten with warm water to make thick batter. , Add two tablespoons molasses and one-half cake com- pressed yeast, softened in a little water. Cover, and let it rise. In the morning, stir the batter down and thin it, if needed, with warm water; and if there be any sour odor, add one-fourth level teaspoon soda dissolved in a little water. When all is ready for breakfast, fry the cakes as wanted on a griddle greased slightly with Cottolene. In all frying on a griddle, use only fat enough to give a slight film of grease — any more than this makes extra work for you by burning on and filling the room with smoke. NEW ENGLAND DOUGHNUTS (Miss Willis) One quart sifted flour, one-half teaspoon salt, one-fourth teaspoon grated nutmeg, three teaspoons baking powder. Sift all together until mixed. Beat two eggs light with two ounces (four tablespoons or one-fourth cup) Cottolene and one cup granulated sugar. Add one cup milk and the sifted flour. Some qualities of flour require a little more milk to make a soft dough. Roll out about one-half inch thick and cut with a ring cutter. When all are cut out, have ready the frying kettle with sufficient hot Cottolene to float the doughnuts while frying. Test with a piece of the dough. If it comes immediately to the surface it is hot enough to begin frying. Cook about three minutes, turn- ing frequently to keep them smooth and like balls. When taken from the fat, dust with powdered sugar and cinnamon. RAISED DOUGHNUTS (Mrs. Lincoln) To one pint of risen bread dough, work in one cup sugar beaten 14 PURE FOOD RECIPES with two eggs and one teaspoon melted Cottolene. Mix a little nutmeg, or cinnamon, with one- fourth cup of flour; add this, and enough more flour to make a stiff dough. Roll and cut, and let them rise half an hour before frying in deep, hot Cottolene. APPLE FRITTERS (Mrs. Roier) Three tart apples; two eggs, one cup milk, one teaspoon salt, about one and one-half cups flour, one teaspoon baking powder. Pare and core the apples; cut them into rings; dust with sugar and cinnamon ; staild aside to use. Beat eggs without separating, until light; add milk,' salt and sufficient flour to make a soft batter; beat well and add the baking powder; beat again. Have ready, very hot, a deep pka of Cottolene, dip each ring of apple in the batter, drop it in the Cottolene and fry until brown. Serve hot, dusted with powdered sugar. FRXnT FRITTERS (Miss Willis) Almost any kind of fine fruit may be served in the form of fritters. Apples, bananas, pears, oranges, peaches, etc., are all suitable for this form of entrfe. Apples should be pared, cored and cut into round slices about half an inch thick. They inay be sea- soned with a little lemon jiiice and nutmeg, if these flavors be liked. ' Bananas should be cut in round slices about an inch thick; or, they may be cut in halves and split. ,Pears may be cut in quarters, while oranges may be diviaed into sections or cut in slices, care being taken to remove the seeds. For six people use: One-half pint flour, one gill milk, two tea- spoons sugar, one-half teaspoon salt, two tablespoons melted but- ter and two eggs. RICE CAKES (Miss Willis) Half pound rice, four and one- half ounces Cottolene, one quart milk, four eggs, one-half pound flour, one teaspoon baking pow- der, a little salt. Soak the rice, boil soft, drain and mix with the Cottolene; let cool, add the milk, salt and eggs. Sift in a quarter of a pound of flour with a teaspoon of baking powder. Bake on well -greased griddle. POTATO PANCAKES (Mrs. Armstrong) To one quart of raw potato, either grated or run through food chop- per, add four eggs singly, beating each one in thoroughly. Add salt and pepper and a little flour, only enough to bind the mixture; the amount will vary owing to differ- ence in potatoes. Fry by the spoonful in drippings or Cottolene and serve promptly. GERMAN CRULLERS (Mrs. Rorer) Two eggs; one cup sugar; one tablespoon Cottolene ; one cup of milk; two cups flour; one tea- spoon baking powder; nutmeg; flour. BREAD AND ROLLS 15 Beat the eggs until light, add sugar, melted Cottolene and milk; mix and add about two cups of flour and one teaspoon baking powder, sifted together; beat well ; add grating of nutmeg and sufficient flour to make a soft dough; knead lightly; roll out, cut and fry . in very hot Cottolene. Dust with powdered sugar. Bread and Rolls Cottolene is wholly adapted to all uses in the kitchen where lard is used and in the majority of cases where butter is used. It makes lighter biscuit than lard, and be they ever so rich, they are never greasy. It is more economical, requiring one-third less than either butter or lard. It has no peculiar flavor, no coloring matter and no salt, and in general use the amount of salt required with lard should always be used. Bread and rolls should rise in a moderately warm place. If in too cold a place it will be heavy, and if in too hot, sour. I- +be case of soured dough, a teaspoon of soda will correct the sourness of the dough, but will not bring back the sweetness of the flour. Bread should rise to twice its original size before it is ready to bake, and small loaves are always preferable to large ones. Rolls and all baking-powder bread require a hotter oven than a yeast-raised bread. In using baking powder always sift it twice with the flour. A teaspoon of baking powder to each pint of flour is a good proportion. YEAST BREAD Grandmother's Way (Miss Willis) Place in your bread or mixing bowl one heaping teaspoon of Cottolene, one teaspoon of salt, and one teaspoon of sugar. Pour over these one pint of milk which has been heated to steaming point and stir until the salt and sugar are dissolved, then allow to cool. When lukewarm, add one- half cup of yeast or one-half a compressed yeast cake dissolved in a little lukewarm water. Then stir in enough flour to make a rather stiff batter. Beat vigor- ously until the batter is perfectly smooth and full of air bubbles. Cover with a cloth and lid to exclude the air and set in a warm place to rise. The kitchen table is near enough the fire in summer. In the winter have a temperature of about seventy degrees Fahr. When the batter doubles its bulk and is light and spongy stir into it sufficient flour to make a moder- ately stiff dough (soft as can be handled makes lighter bread). Flour ytiur bread board. Turn out the dough and knead lightly and quickly until it becomes smooth and elastic and will not stick to the hands or board. Return to the bowl, cover as 16 PURE FOOD RECIPES before, and set to rise again. When the dough doubles its bulk place again on the moulding board and separate into two loaves. Mold and turn into well greased bread pans and cover and set to rise again. When the loaves double their original bulk place in a moderately quick oven and bake for three-quarters of an hour. MILK BREAD (Mrs. Lincoln) (Without kneading.) Scald one cup of milk and melt in it one level teaspoon Cottolene, one level teaspoon sugar and one-half level teaspoon salt. When cool, add one-half cake compressed yeast softened in one-half cup lukewarm water. Stir in about one and one-half cups of white flour, or enough to make a drop batter after beating well. Cover and place the bowl in a pan of warm water as hot as you can bear your hand in. Keep the water at the same temperature until the batter is full of bubbles, about an hour. Stir in enough more flour to make a dough that will keep up round after you stop stirring. Cut through, and turn over with a broad knife, and if it settles to a level it needs a trifle more flour. Cut and stir it till no dry flour is seen, then cover and stand again in the pan of warm water, and after another hour it should be doubled in bulk. If you are not ready to attend to it then, cut it s.way from the bowl, turn the dough over and over and let it rise again for a short time. This liberates some of the gas and" prevents the fermentation going on to the sour state. Toss out on floured board and shape into one long loaf, or divide and make two round loaves — place them close together in a brick loaf pan and let rise till doubled in bulk. Then bake in hot oven about forty minutes. Remove and stand on end till cool, BOSTON BROWN BREAD (Mrs. Lincoln) Mix one pint of com meal and one pint of rye meal ; or, if rye is not liked, use graham meal; or use one cup of rolled oatmeal and one cup of white flour with the pint of com meal. Add one level tea- spoon Bait, one level teaspoon baking powder, two level tea- spoons soda, and moisten with one pint of sour milk, or butter- milk, and one cup molasses. If too stiff, thin with a little water, after beating well. Grease pound size baking powder cans with Cottolene and half fill with the batter, cover, and steam three hours. Half a cup of seeded raisins or stewed , prunes, cut small, may be mixed into the batter. SOUTHERN BROWN BREAD (Miss Willis) One-half pound fat salt pork chopped fine and covered with one cup boiling water. Then let cool. One cup each com meal, rye meal, graham flour and white -flour, one teaspoon salt, one cup •raisins cut in half Mid floured BREAD AND ROLLS 17 with a little of the white flour, , one cup molasses, rounded tea- spoon soda mixed with molasses until it foams, mix in pork and water. Take one pint milk, put in half and mix with other; ingre- dients. Beat, add rest milk and floured raisins, pour in five pound lard pail, cover closely. Steam three hours and bake one-half hour. SALT-RISING BREAD (Miss Willis) One pint of new milk, com meal to thicken, one gallon flour, one tablespoon sugar, one teaspoon salt, pinch soda. Set the milk on the fire and stir in com meal to make as thick as mush. Set in a warm place all night. In the morning it will be light. Put the flour in a bowl, poiir in the mush and mix with warm milk and water, equal parts ; add the sugar, salt and soda. Make a stiff batter, cover and keep warm. In an hour it will be light. Work in flour to make stiff dough, let it rise, mold in loaves, put in greased pans, let it rise and bake. This makes the sweetest and most wholesome bread a family can use. WHOLE WHEAT BREAD (Mrs. Armstrong) Soften one cake of compressed yeast in one-fourth cup of water. Sift a scant quart of whole wheat flour into a bowl, with two tea- spoons of salt and one - fourth cup of sugar, and make into a batter with a pint of warm milk and the yeast. Beat well and work in sifted flour until the bread can be handled lightly on the board. Place in greased bowl, cover well and leave in a warm place. Shape into two small loaves when light and bake in' a moderate oven about forty-five minutes, brushing with soft butter just before placing them in the oven. For nut loaves a cup and a half of sliced nuts (pecans and English walnuts) may be added with the flour. SALLY LUKN (Mrs. Armstrong) Sift together one pint of flour, two tablespoons of sugar and a little salt. Warm a scant cup of milk and melt in this two table- spoons of Cottolene. Stir into the flour, adding alsd a half cake of compressed yeast dissolved in a little lukewarm water. Beat very well ; add one egg, yolk and white beaten s^arately. Pour all into buttered calke pan and let rise until double its bulk, about two hours. Sprinkle lightly with granulated sugar and bake in a moderately hot oven. Serve warm, cut into squares. If set over night for breakfast, one- fourth as much yeast is required. MILK ROLLS (Mrs. Lincoln) Proceed as for Milk Bread, but instead of shaping into loaves, divide the dough into smaU por- tions and roll each with your hand into round shape for common biscuit. Bake them in muffin pans if liked crusty, or roll each 18 PURE FOOD RECIPES ball tinder the hand on the board until about a finger's length. Place them close together in two rows in a long, shallow pan, with a bit of softened butter between, if you like them richer. Some dip one edge of each roll in melted butter before placing in the pan. Other varieties may be made from this same soft dough. Roll into long strips and plait three to- gether, making a braid or simply twist two together, or bake each in a long strip, or stick, or tie a bow-knot, or join in rings, or link several rings together. French RoUs are made by roll- ing dough between the hands into small oval shapes about a finger long, tapering at each end, and put together in pairs; or rolling into egg-shaped pieces and cutting them half through the middle. Another shape is first a ball, then cut it half through each way, top to bottom, and right to left. Long rolls are shaped and cut across in slanting cuts; or the whole mass of dough is rolled under the hand and made into a large ring, pinching the ends to- gether; then cut half way through, two inches apart, with a scissors. A knife dipped in melted Cottolene keeps these cuts from coming together. OTHER ROLLS (Mrs. Lincoln) Two thin rounds with thin coat- ing of butter between will give you a Sandwich Roll, that will pull apart easily after baking. A thin piece about four inches square, divided diagonally, and each half rolled from the broad side toward the point, and the ends curved round like a horse- shoe, gives the Crescent shape. All of these varieties may be made from this formula for Milk Bread, and will save you the trouble of remembering many recipes. If you do not care for shorten- ing, or sugar, in bread, simply omit them; and if you like a richer roll, add more butter to the second mixing. Rolls should rise in the pans slowly; and when making both bread and rolls, bake the bread first; rolls should rise all they will before baking, and the oven should be hot enough for them to brown almost at once, and thus check any further rising in the oven. Being small, the heat penetrates through them quickly and sets the dough cells. In the loaf, however, which is thicker, some time is required for the heat to reach the center, and the dough goes on rising in the oven till the center cells are check- ed; therefore, it should not rise too long in the pan, and the heat for bread should be sufficient to arrest this rising before the cells break and run together, making a large hole in the loaf. Rolls are made more crisp by rubbing the crust with butter, twisted into a bit of cloth, as soon as they come from oven. QUICK COFFEE CAKE (Mrs. Armstrong) Sift together twice, one pint of flour, one-third cup of sugar. CAKES 19 three teaspoons of baking powder and a half teaspoon each of salt and ground cinnamon. Mix to a soft dough with about half a cup of milk stirred into a well beaten egg. Add three tablespoons of melted Cottolene, spread in a shallow pan, sprinkle with sugar mixed with cinnamon, and bake in a moderate oven. CINNAMON BUNS (Miss Waiis) Scald a pint of milk ; • add a quar- ter pound of Cottolene, two table- spoons of sugar and one yeast cake, dissolved; add two eggs, well beaten, and sufficient flour to make a soft dQUgh. Knead lightly; put aside in a warm place. When very light roll into a sheet ; spread with butter and dust with sugar and then with currants. Cut into buns. Stand them in a greased pan, and when very light bake in a moderate oven three- quarters of an hour. MRS. JANET M. HILL, Editor Boaton GooklnK School Magazine says : " For several years I have used COTTOLENE In my kitchen and find it very satisfactory. I am glad to recommend It." There are a few golden rules to be remembered in cake making. Beat the Cottolene and sugar together until very light before putting in the other materials; then add the yolks of the eggs, the liquid (either water or milk), then the flour, with which you have sifted the baking powder, and lastly the whites of eggs. Here again remember that one-third less Cottolene must be used than butter or lard in the same recipe. Sweet milk will make a cake rich and close; water in the same cake will make it light ar^d delicate. In nearly all recipes beat the whites and yolks of eggs separately. Always sift the flour before measuring, then add the baking powder and sift again once or twice. Pastry flour makes a much lighter cake than bread flour; where real pastry flour cannot be obtained, the soft winter white flour will answer the purpose. GENUINE OLD-TIME SPONGE CAKE (Mrs. Lincoln) The weight of the eggs in sugar, and half their weight in flour. This enables you to make a cake of- any size you desire. The usual proportion for one loaf, by meas- ure, is four large or five small eggs, one cup of fine granulated sugar, and one cup of sifted pastry flour, the grated rind and juice of half a lemon. Beat yolks tiU thick and very creamy, add sugar. 20 PURE FOOD RECIPES and beat till light colored; add lemon. Beat whites till stifi and nearly dry, and fold them in with care, so as not to break down the bubbles, sift in the flour lightly, and fold over (not stir) till just barely covered. Bake in a mod- erate oven from forty to fifty minutes. You will look ,far to find a better sponge cake than this when properly made and baked. ONE EGG CAKE (Mrs. Lincoln) One-third cup Cottolene, one cup sugar, one egg, one teaspoon vanilla, one-half teaspoon soda, one teaspoon cream of tartar, two cups flour, one cup milk. Rub the Cottolene and sugar to a light cream ; add the well beaten yolk of egg and vanilla. Mix together the soda, cream of tartar and flour, and stir into the sugar mixture alternately with the milk. Add the well beaten white of egg last. Bake in a shallow pan in a moderate oven about half an hour. Two level teaspoons of baking powder may be used in- stead of the soda and cream of tartar. SUNSHINE CAKE (Mrs. Armstrqng) Have ready one cup sifted granu- lated sugar, also two-thirds cup of flour with two-thirds teaspoon cream of tartar sifted four times. Beat seven whites of eggs very light, with speck of salt, add sugar gently, then the yolks beaten thick and light, then flour and scant teaspoon extract lemon or orange. Bake in ungreased pan slowly about fifty minutes and cool in pan inverted. Re- move from the pan and cover thickly with sweetened and fla- vored whipped cream. Garnish with candied cherries or nuts and serve. ALMOND CREAM CAKE (Mrs. Armstrong) Cream one-half cup of butter and Cottolene packed together, add one cup of sugar, and mix in al- ternately one-half cup of milk or water and two cups of pastry flour sifted three times with two teaspoons baking powder. Beat well, flavor and add five stifiiy- beaten whites. Bake in two layers. Whip sweetened cream until stiff; flavor with almond extract and sherry; add chopped blanched almonds and spread between and over the layers. , Garnish with cherries. DIXIE CAKE (Miss Willis) One-fourth pound Cottolene, one pound flour, two eggs, three- quarters pound sugar, one l^vel teaspoon mixed cloves, cinnamon and allspice, powdered, one wine- glass brandy and rose water. Chop the Cottolene into the flour, beat the eggs and sugar to a cream; stir these ingredients vnth the spices; add the brandy and sufficient rose water to make a soft cake dough; put the cake mixture into small buttered cake CAKES 21 pans, and bake the cakes in a moderate oven until a broom straw can be thrust into them and withdrawn clean and dry. ORANGE LAYER CAKE (Miss WaUs) Cream one=half cup Cottolene with one cup sugar until very light. Add three eggs, one at a time, beating each one in five minutes before adding another. Sift two teaspoons of baking powder with two cups sifted flour, mixing thoroughly, and add to the other materials, alter- nating with a half cup of milk or water (water, if the cake is to be eaten while fresh). Beat batter well after all ingre- dients are in. Bake in two layers in a moderately hot oven for about twenty minutes. POUND CAKE (Miss Willis) Scant one-fourth pound Cotto- lene; one-haU pound sugar; six eggs; one-half pound flour; vanilla extract. The excellence of thiscake de- pends entirely upon the rapidity and lightness with which tlie bat- ter is' beaten, and sometimes sev- eral efforts are necessary before it proves a perfect success in the making and baking. The baking has everything to do with success; the cake pan should be lined with soft writing paper, and a test of the oven made to see if the tem- perature is right — if a piece of writing paper turns brownish- yellow when left in the oven for two or three minutes the heat is right for baking cake. Put in a mixing bowl half a pound of sugar, beaten to a cream with a scant half pound of Cottolene, and beat one egg into them for two minutes, until six eggs have been used, beating each egg two minutes. Flavor with twenty drops of the strongest vanilla extract. Last of all sift in the half pound of flour, beating all the time until a smooth light batter is formed; this should be carefully baked as directed above. The French pas- try cooks beat cake batter with the hand. HARLEQUIN CAKE (Mrs. Lincoln) Three-fourths cup of Cottolene; two cups sugdr; three eggs; one cup milk; three cups pastry flour; two slightly rounding teaspoons baking powder. Rub to a light cream the Cotto- lene and sugar; add the well- beaten egg yolks, and when this is light add the milk. Mix to- gether the flour and baking pow- der, and stir into the egg mixture. Beat the egg whites stiff and beat them thoroughly into the dough. When it is light and fine grained divide the dough into four equal parts. Have two parts, the color of the dough. Color the thirdr with one square of unsweetened chocolate, melted. Color the fourth with pink coloring, and bake each part in a Washington pie plate. When all are done, lay first a light cake, then the pink, then another light, then the 22 PURE FOOD RECIPES chocolate. Between the layefs spread lemon jelly, and frost with white frosting. FRUIT CAKE (Mrs. Lincoln) Mix four cups sifted pastry flour, one level teaspoon soda, two level •teaspoons mixed spices (except cloves), one-fourth level teaspoon salt and two cups seeded and ■quartered raisins. Add also one- half cup nuts chopped fine, if you like. Blend one-half cup Cotto- lene with one cup brown sugar and one cup white sugar, add one cup molasses, one cup milk and then the flour mixture. Beat well and bake in two pans, SPICED LOAF CAKE (Mrs. Armstrong) Sift two cups of flour with a tea- spoon each of soda and cinnamon and half a teaspoon of salt and cloves. Cream one-third cup of Cottolene and one cup of brown sugar and add a half cup of molas- ses and two well beaten eggs. Mix part of the flour with a cup of fruit (raisins, currants and citron together), and add to bat- ter, also half a cup of strong cofiee and balance of flour. Bake in loaf pan in moderate oven about an hour. HICKORY NUT CAKE (Mrs. Rorer) Four ounces Cottolene, two cups flour, four egg whites, one and one- half cups sugar; three-fourths cup water, one cup hickory nut kernels, one teaspoon baking powder. Beat the Cottolene and sugar to a cream, then add the water and flour, stir until smooth ; add half the well beaten whites, then the nuts, then the remainder of the whites and the baking powder. Poiir into square, flat pans, lined with greased paper to the depth of three inches and bake in a moderate oven for forty-five min- utes. SNOW CAKE (Miss Willis) Three - fourths cup Cottolene, scant, two cups of stigar, two cups sifted flour, one cup sweet milk, one cup cornstarch, two teaspoons baking powder, whites of eight eggs, one teaspoon flavoring. Cream Cottolene and sugar until almost white and frothy. Add cornstarch and baking pow- der to the flour and sift thorough- ly. Add alternately with the milk. Then add flavoring. Beat smooth. Then fold and cut in the whites of the eggs beaten to a white, stiff foam. Bake in a moderate oven in two layers or in a loaf. SPANISH BUN (Miss Willis) Four ounces Cottolene, one pound sugar, three-fourths pound flour, four eggs, one cup cream, one cup currants, two teaspoons cream of tartar, one teaspoon soda. Beat together the Cottolene, sugar, yolks of eggs and add the cream ; beat it in. Then add the flour sifted with cream c5f tartar. Last the beaten whites of the eggs, and when all is well mixed- add the CAKES 23 soda dissolved in a little rose water. Then stir in the currants. Bake in flat tins. MOLASSES CAKE (Mis. Rorer) One cup New Orleans molasses, two scant tablespoons Cottolene, melted, one cup boiling water, one teaspoon soda or saleratus, three cups flour, one tablespoon ginger. Dissolve the soda or saleratus in a tablespoon of boiling water, and add it to the molasses; then add the melted Cottolene, boiling water, ginger and flour- Beat until smooth and bake in a moderate oven about thirty- minutes. MOLASSES FRUIT CAKE (Miss Willis) One cup brown sugar; two- thirds teacup Cottolene ; two cups cooking molasses; one cup milk; four eggs ; one tablespoon ginger ; one tablespoon cinnamon; one- half teaspoon cloves; one teaspoon grated nutmeg; five cups sifted flour; one cup raisins; one cup currants. Work the Cottolene and sugar well together, then add the molas- ses, the eggs well beaten, the milk, salt and spices. Sift in the flour by degrees. Dissolve the soda in a tablespoon pf water; add to the mixture. Flour the raisins and currants and add last. Bake in a moderate oven one hour. This will keep six months if well covered. OLD TIME GINGER BREAD (Miss Willis) One cup dark brown sugar, one- third cup CottoIene,^ one cup New Orleans molasses, one cup sour cream, one level teaspoon soda, one teaspoon ginger, four egg yolks, three cups of flour. Cream Cottolene, sugar and yolks together, add the molasses and ginger. Dissolve the soda in one tablespoon hot water and add it to the sour cream. Then add the other ingredients and flour, and beat well. Bake in a long, shallow pan in moderate oven. DEVIL'S FOO?" (Miss Willis) Take for the custard part one cup unsweetened grated chocolate, one cup brown sugar, one-half cup sweet milk and yolk of one egg. Flavor with a teaspoon vanilla. Stir all together in an agate saucepan, cook slowly and set away to cool. For the cake part take one cup brown sugar,, one-third cup Cot- tolene, two eggs and two cups flour. Cream the Cottolene and sugar, add yolks of eggs, add one- half cup milk and flour, and whites beaten stiff. Beat all together, then stir in the custard. Last add one teaspoon soda dissolved in a little warm water. Bake in two layer tins, in moderate oven about 45 minutes. When cool put together with Caramel filling. FEATHER CAKE (Mrs. Armstrong) Cream three-fourths cup of Cotto- lene with one and one-half cups PURE FOOD RECIPES of sugar. Add one cup of cold water alternately with three cups of flour sifted with one teaspoon of salt and three of balcing powder (three times) and flavor with vanilla extract. Add stiff whites of six eggs, and bal^e in three lay- ers, or use very little more flour and bake in a loaf, adding fruit or nuts if desired. CREAM PUFFS (Mrs. Lincoln) One cup hot water; one-half teaspoon salt; one-third cup Cottolene ; one and one-half cups pastry flour; four eggs. Put on water, salt and Cotto- lene to boil; the instant it boils all over add the flour all at once; stir well until it cleaves from the pan; it will take about five minutes. Let the mixture cool, then add the eggs, one at a time, and beat each egg in thoroughly before adding another. When well mixed, drop in small table- spoonfuls, on a buttered baking pan, some distance apart to allow for spreading. Bake about thirty minutes in a hot oven until well risen, then decrease the heat and be careful to bake them until done. Split when cool and fiU with cream. Cream for Cream Puffs. — One pint milk boiled ; two tablespoons cornstarch; three eggs, well beaten; three-fourths cup sugar; one-half teaspoon salt. Wet the cornstarch in cold milk, and cook in the boiling milk, ten minutes, stirring thoroughly. Beat the eggs; add the sugar and salt; stir this into the thickened milk and cook a few minutes longer. When cdol, flavor with a few drops of almond and one teaspoon vanilla. FLORENTINES (Mrs. Armstrong) Make pastry with two cups of sifted flour, a little salt and a little more than half a cup of shortening (one part butter and two parts Cottolene). Chill after folding and then roll and cut into diamond shape. Bake in a hot oven after pricking well. Spread with a layer of preserves or jam and then cover with a thick meringue made of three whites of eggs beaten stiff and five table- spoons of sugar. Flavor with Burnett's almond extract, sprinkle with chopped almonds and brown slowly. Serve very cold. The same crust may be used for almond sticks and cheese straws. OATMEAL CRISPS (Mrs. Lincoln) Melt one rounded tablespoon of Cottolene and one-half cup sugar in one-half cup hot milk, add one- half level teaspoon salt, one tea- spoon lemon juice, one cup rolled oats (uncooked) and enough gra- ham flour to make a soft dough. Drop from a teaspoon some dis- tance apart, on a greased pan, shape with a wet knife and bake ' in moderate oven. Or, add more flour and roll thin, cutting as desired. CAK ES 25 SOUR MILK GINGER CAKES (Mis. Lincoln) Mix two and one-fourth cups sifted pastry flour, one level tea- spoon soda, one-half level tea- spoon salt, one level tablespoon ginger, and one cup sugar. Stir in one cup sour milk, one-half cup molasses and two tablespoons melted Cottolene (half that amount if the milk is creamy). Beat well, and bake in muffin tins. COCOA TEA CAKES (Mrs. Armstrong) Cream a scant half cup of Cotto- lene and beat into it gradually one cup of sugar. Then beat in three eggs, singly, until the mix- ture is light and smooth. Add alternately one-half cup of milk and about a cup and two-thirds of flour sifted with two teaspoons of baking powder and a quarter of a cup of cocoa. Beat well and bake in a moderate oven either in muffin tins or a shallow pan. Nuts may be added, if desired. GINGER SNAPS (Miss Willis) Half pint sugar, one-half pint molasses, one-half pint Cottolene, one gill cold water, one tablespoon ginger, one-half tablespoon cinna- mon, one teaspoon soda, one tea- spoon salt; three pints flour. Beat the Cottolene in a warm mixing bowl until soft and creamy. Gradually beat the sugar and molasses into this, and then add the salt and spice. Dissolve the soda in the cold water and stir this in. Now gradually work in the flour, beating well. Put a small piece of the dough on a floured board and roll as thin as a wafer. Cut into round cakes and bake on a greased pan in rather a quick oven. If there be time, these cakes may be rolled thinner and with greater ease if the mixture be chilled before being rolled. SOFT MOLASSES COOKIES (Mrs. Lincoln) Scald one cup molasses, pour it over one-fourth cup Cottolene, add one-half cup sugar, one-half level teaspoon salt, and one level tablespoon ginger, or a mixture of other spices if preferred. Dis- solve one-haU level teaspoon soda in one-fourth cup cold water, add to the cooled molasses, then stir in from three to four cups flour, making a soft dough to drop and spread in a pan, or a stiff dough to be rolled and cut. Bake in moderate oven. SOFT FROSTING (Mrs. Lincoln) Stir one level teaspoon butter, one-fourth cup milk and one cup sugar till it boils, then boil with- out stirring five minutes. Re- move, beat rapidly, add one tea- spoon lemon juice and before it is very stiff pour it over the cake and smooth with a knife. ORANGE ICING (Miss Willis) Separate an egg; drop the yolk into a bowl and beat until thick and light colored. Then add 26 PURE FOOD RECIPES strained juice of a small thin- skinned orange and the grated yellow rind. Beat in enough confectioner's sugar to make an icing stiff enough to spread. A tablespoon of lemon juice im- proves this icing. MAPLE CREAM FILLING (Miss Willis) Three-fourths cup maple sugar and one level tablespoon Cotto- lene or two of butter, cooked~until it spins a thread. Then pour gradually into stiffly beaten whites of two eggs. Beat until smooth and add half a cup of cream whip- ped to a stiff dry foam. Flavor with a few drops of vanilla. CHOCOLATE FROSTING (Mrs. Armstrong) Shave three squares of chocolate and add one cup of sugar and one- fourth cup of milk. Cook this over hot water until thick, add two beaten egg yolks and cook until smooth; then remove and spread on cake. CARAMEL NUT FILLING (Miss Willis) Three cups brown coffee sugar, one-half cup cream or condensed milk and one-fourth cup water, one tablespoon butter, one tea- spoon vanilla. Boil all the in- gredients except vanilla, about five minutes. Remove from tlie fire, add the flavoring and beat until it begins to thicken, add one-half cup or two-thirds cup nut meats and spread. Dr. James Paige Emery, in an article in the "American HouaelEeeper" entitled "Tile Most Healtliful of All Cooldng Fata," says: "Cottolene, being essentially a Teg- etable product, forma the most healthful and nutritious cooking medium knoTra to food experts and the nledical profession.", Egg's BOILED EGGS (Mrs. Lincoln) In a covered stew-pan have suffi- cient boiling water to more than cover the eggs. Drop them in when water boils, using a spoon to prevent cracking; when boil- ing begins again cover them, turn off the heat and let them stand — six to eight minutes for soft tex- ture, and ten for medium, boil igently twenty minutes for hard. Fresh eggs are fuller, contain more albumen than when older, and take longer time for cooking. Eggs cooked six minutes in an uncovered pan with water bub- bling gently all over, will have a firm but not hard texture to the white and the yolk will be like thick cream, not running over the white when' cut. FRIED EGGS (Mrs. Lincoln) Boil six eggs twenty minutes, and remove shells. Cook one-half cup of stale bread crumbs in one-half cup of milk, to a smooth paste; EGGS 27 mix with it one cup fine chopped tongue, ham or chicken; season with salt and pepper, add one raw egg and when well mixed take a portion, about one-sixth, and make it about half an inch thick, put an egg in center and work up the paste until the egg is covered. Roll in a slight coating of fine bread crumbs and fry about two minutes in hot deep Cottolene. POACHED EGGS (Mrs. Rorer) Drop perfect eggs in a sufficient amount of boiling water to cover; do not allow them to boil; but let them steam until the white is jelly-like and the yolk entirely covered. Serve on toast. SCRAMBLED EGGS (Miss Willis) Take a small piece of butter and a little cream, warm in a frying pan. Break six eggs in it and stir until slightly cooked. Serve hot. Or, scramble in Cottolene. CREAM OMELET (Mrs, Lincoln) Allow from one to two tablespoons of thick cream for each egg. Beat till well mixed but not frothy; season lightly with salt and pep- per, and cook in portions (hot more than two eggs at a time) in hot omelet pan, greased slightly with Cottolene or butter. Draw the egg back toward the middle (tip the pan to help it to run there) as it thickens, and when all the egg is set, or does not flow when pan is tipped, turn one-half over and toss out on a hot dish. If other seasonings like minced ham, parsley, cheese, oysters, etc., are desired, add them just before folding. OMELET WITH CHEESE (Miss Willis) Four eggs, one-half cup milk, one teaspoon fiour, a little parsley, pepper and salt, one-half teaspoon grated cheese, one tablespoon Cottolene. ' Beat the eggs very light and then add the other ingredients. Beat all well together and pour into a pan in which a large table- spoon of Cottoleae is heated. Let it cook till light brown, then fold it over and dish for the table. Shake the pan while the omelet is cooking. Must be eaten the instant it is removed from the pan. FisK and Sliell Fish Salt mackerel and other small salt fish should be broiled. Small pan fish and steaks of large white dry fish are good fried. Fresh salmon, mackerel and bluefish are oily fish and should not be fried. Boil oily fish if large— broil them if small. Cod, haddock, bluefish, small salmon, bass and shad may be stuffed and baked whole. 28 PURE FOOD RECIPES FRIED FISH (Mrs. Lincoln) Fry smelts, perch, trout, butter fish, herring and other small pan fish whole. Cut large fish in inch thick slices, and two or three inches square; flounders and bass, strip off the flesh each side of bone in long fillets, divide in halves and roll up toward tip. Remove skin and bones as much as possible from sliced fish ; wipe dry, roll in bread crumbs or fine meal, then in beaten egg and then in crumbs and fry in deep Cottolene, hot enough to brown a bit of bread while you count sixty. Drain well ^ before serving. Or, simply cover with seasoned meal and brown on each side in hot Cotto- lene in fr3^ng pan. SALT CODFISH (Mrs. Lincoln) Cover with cold water and strip into bits; soak over night. Heat slowly and simmer ten minutes just off the boiling point. Drain and stir it into one cup white sauce (see page 41), add one beaten egg just before serving. Serve hot with baked potatoes. Of mix with an equal amount of boiled potatoes, add butter, salt and pepper, and drop from a tablespoon into hot Cottolene in spider; shape out flat and round as they cook and turn when one side is brown. Large flakes of salt codfish, if not very dry, may be scorched on the coals, or broiled.and served with butter. A tempting relish. BROILED FISH (Mrs. Lincoln) The best method for mackerel, whitefish, small bluefish, and shad: Clean, wipe, split down back, lay in greased wire broiler (kept only for fish) and cook flesh side first, over hot coals till brown. For dry fish like hahbut, cod, etc., spread with butter after they are warmed through, to help the browning. Turn the broiler and cook skin side till crisp. Slide out on a platter, season with salt, pepper, butter and lemon juice. To broil under gas, lay the broiler over a pan to catch the dripping fat, and keep this pan only for fish. CREAMED FISH (Mrs. Rorer) Pick into flakes, sufficient cold cooked fish to make one pint. Rub together one rounding table- spoon of butter, and one of flour; add a half pint of milk, stir until boiling, add one table- spoon of salt, a saltspoon of black pepper and the fish. Heat and serve in a border of mashed pota- toes. BAKED FISH (Miss Willis) Have the fish drawn from the gills if possible. Stuff with 'fol- lowing: Season a pint of soft bread crumbs with salt, pepper and onion juice to taste. Add a tablespoon chopped parsley and niix well, then moisten with crumbs with melted butter. About two tablespoons of fat salt pork FISH AND SHELL FISH 29 minced fine makes a richer dress- ing. Sew tip the fish to retain stuffing and on the upper side lard the fish with bits of fat salt pork. Bake from thirty to forty minutes in good oven. A few chopped gherkins or pickles may be mixed with the stuffing, es- pecially with bluefish. FISH BALLS (Miss Waiis) One pint of shredded salt fish, ten potatoes of medium size, one egg, one tablespoon of butter, one-quarter teaspoon of pepper; one-half teaspoon of salt, Cotto- lene for frying. Have the salt codfish shredded rather fine and freed from bones. Pare the potatoes and put them in a large stewpan. Sprinkle the fish over the potatoes and cover with boiling water. Place on the fire and cook for just thirty minutes. Drain off 6very drop of the water and mash the fish and potatoes fine and light. Now add the butter, salt, pepper and egg, well" beaten. Beat, for three minutes; then shape into smooth balls about the size of a small egg. Put into the frying basket and fry about five minutes. If it be inconvenient to use the frying basket the fish balls may be dropped into the hot fat and, when browned, be taken out with a fork. Be sure that the fat is hot enough, and do not crowd the fish balls. Six or eight will be enough to fry at one time. FISH m VENETIAN STYLE (Mrs. Armstrong) Almost any firm fish can be used for this dish, either cut into slices or split open and boned. Place the fish in a shallow baking pan and sprinkle with lemon juice, adding also salt and pepper. Have in readiness one-fourth cup each of celery and carrot and two tablespoons each of green pepper and parsley, with one of onion, all chopped together very fine. Simmer this for ten minutes with one-fourth cup of olive oil, then spread over the fish, cover closely with another pan and bake until fish is done, from twenty to thirty minutes. FISH CUTLETS (Mrs. Rorer) Half pint milk, three teaspoons Cottolene, three even tablespoons flour, one egg yolk, one tablespoon parsley, chopped, one-quarter grated nutmeg, ten drops onion juice, two cups of cold boiled fish, seasoning. Put the milk on to boil. Rub together the Cottolene and flour, then stir them into the boiling milk, stir and cook until a thick ^ paste is formed, add the yolk of egg, parsley, onion juice, mix and add the boiled fish; mix again and add a palatable seasoning of salt and cayenne; turn out to cool. When cold form into cutlets or croquettes. Dip first in beaten egg, then in bread crumbs, and fry in very hot Cottolene. Drain on brown paper and serve very hot with cream sauce. 30 PURE FOOD RECIPES FRIED OYSTERS (Mrs. Lincoln) Use large oysters, parboil a mo- ment to draw out some of the juice and prevent spattering dur- ing the frying. Lay them in seasoned bread crumbs, beaten egg, and again in bread crumbs and brown a few at a time, in deep smoking-hot Cottolene. CREAMED OYSTERS (Mrs. Lincoln) Parboil one pint of solid oysters till edges curl. Drain and add to the liquor, milk or thin cream enough to make one and one-half cups. Melt two tablespoons but- ter or Cottolene in saucepan and cook in it for five minutes (without browning) one teaspoon minced onion, one tablespoon minced sweet pepper, green or red, and one tablespoon minced celery. Stir in two tablespoons flour and when blended add gradually the hot liquid, stir till smooth, add the oysters, cook a moment longer and serve in the pie. Or, if you prefer, you may invert the deep pan, lay the paste over, and fit it to the bottom and sides and bake it, baking also a portion cut to fit the pan for a cover, on another plate. When done,. remove the baked crust (or shell), fill with oysters, cover with the cooked top, and serve in a deep table dish. SCALLOPED OYSTERS (Marion Harland) Crush and roll several handfuls of Boston or other friable crack- ers. Put a layer in the bottom of a buttered pudding dish. Wet this with a mixture of the oyster liquor and milk, slightly warmed. Next have a layer of oysters. Sprinkle with salt and pepper, and lay small bits of Cottolene upon them. Then another layer of moistened crumbs, and so on until the dish is fuU. Let the top layer be of crumbs, thicker than the rest and beat an egg into the milk you pour over them. Stick bits of Cottolene thickly over it, cover the dish, set it in the oven, bake half an hour; if the dish be large, remove the cover, and brown by setting it upon the upper grating of oven, or by holding a hot shovel over it. OYSTER CHOWDER (Mrs. Lincoln) Cook one minced onion in. a level tablespoon Cottolene in saucepan till slightly colored; add one cup hot water and stir well; then strain this water into kettle, and add one pint of thin sliced pota- toes. Oaok till soft, about ten minutes. Add one pint of oysters and from one cup to one pint of white sauce (see page 41) and a few oyster crackers. When oys- ters are plump, serve. OYSTER SHORTCAKE (Miss Willis) Make a good shortcake and bake on pie plates. Put a quart of oysters on a stove with a little water, half a cup of milk, two teaspoons of Cottolene, salt and pepper; thicken with a tablespoon of flour. When the cakes are baked, split and spread the oysters between ind some on top. MEAT, POULTRY AND GAME 31 DEVILED CRABS (Mrs. Rorer) Twelve nice heavy crabs, one- half pint cream, two tablespoons flour, one-quarter grated nutmeg, four egg yolks, boiled hard, one tablespoon each of salt, butter and (Chopped parsley, salt and cayenne to taste. Put the crabs in warm water; add the salt and put the kettle over a brisk fire. Boil thirty minutes. Take up and drain; break off all claws; separate the shells ; remove the spongy fingers and the stomach, which is found under the head. Pick out all the meat. Put the cream on to boil, rub butter and flour together and add to the boiling cream; stir and co(!)k two minutes. Take from the fire, add the crab meat, the egg yolks niashed fine, parsley, nutmeg, salt and cayenne. Clear the upper shells of the crabs, fill them with the mixture, brush over with beaten egg, cover with bread crumbs and put in a quick oven to brown; or better, put them in a frying basket and plunge into hot Cottolene until a nice brown. eat, Fotiltry and Ga^ie Exact recipes are not so helpftil in learning about meat cookery, as they are in flour preparations. It is the principle involved in the dif- ferent methods which one needs most to know; and this it seemed could be shown more clearly by grouping the meats, etc., by methods, rather than by giving separate recipes for every form of cooking each kind of meat. In purchasing beef, select that with amoderate amount of cream-col- ored fat; avoid the dark, yellow fat; it bespeaks an old animal. The lean should be lightly mottled with fat, and the flesh should be firm and of a good, dark red color. Never wash beef; scrape the outside, if necessary, or it may b^ wiped with a damp cloth, but never put in water, nor put directly on the ice, but put in the lower part of the re- frigerator or in a cool place. Never salt meat before it is cooked; wait until it is partly done. AU meats should be cooked quickly at first to retain the juices. Boiled meat should be put in boiling water, baked meat in a very hot oven, and panned or broiled meat in a hot pan; then they may be cooked more slowly after the outside is seared. Of the most desirable methods of cooking beef, perhaps broiling or grilling is best, as it preserves the juices and develops the flavor. Roasted beef, that done before the fire, is excellent It is said boiled meat is more easily digested than either baked or roasted meats, on account of the overheating of the fat in the oven. Baking, however, 32 PURE FOOD RECIPES develops the greatest flavor. Tender meats are best broiled, roasted or baked; the tough or so-called inferior pieces are best braised, boiled or stewed. Do ndt buy cold storage poultry if possible to get it freshly killed. Game is one of the most expensive meats and the average family can indulge in it only occasionally. A general rule for cooking meat; — dark nieats like beef and mutton, and some dark meated game, like wild ducks and grouse, should be cooked rare, but lamb, veal, pork, chicken, partridge, and some birds are cooked well done. ROAST OF BEEF (Mrs. Armstrong) Select choice rib roast and remove small end of bone, to use as short ribs or for stock, leaving a stand- ing roast. Score the edges of meat with a sharp knife and place on rack in open pan. Sear the meat well under gas flame. Re- duce heat when meat is crisp, season well and finish cooking in upper oven, basting meat often with fat in the pan. Turn flame out ten minutes before roast is done and make a gravy with four tablespoons each of meat fat and flour and a pint of stock (or boil- ing water). Season well, add Kitchen Bouquet to color and flavor, and strain before serving. Meat cooked in this fashion is more like the roast prepared over an open fire, and no such flavor or juiciness can be obtained by bak- ing in a wood or coal oven. GRAVY FOR .^.OAST MEAT (Mrs. Lincoln) If the liquid in the pan is mostly fat, as in beef, cooked without water, pour off all but two table- spoons of fat, stir in two table- spoons of dry flour apd when well mixed and brown, add one pint of boiling water; add salt, and strain after cooking eight minutes or till smooth. Scrape all glaze from pan into gravy as it gives fine flavor. If the pan contains mostly water, as with roast pork or poultry, dip off some of the fat, which by tipping pan will be on top, and stir in flour-and-water batte'r, mixed smooth; let it boil ten minutes, season and strain before serving. If you have let the water cook nearly out and it looks curdled, add more water and stir well as it boils. POT ROAST, BRAISED MEAT EN CASSEROLE (Mrs. Lincoln) Suitable for large lean pieces of beef from round or rump, for shoulder of veal or mutton whole or in portions, for fowl,_ liver or any meat thaf has tough fibre and needs slow, gentle, moist heat to soften it, and also the rich flavor given by intense heat. Wipe, trim, try out some of the fat in kettle (for veal, use half salt pork or the kidney suet), brown sliced onions in fat, dredge meat with flour, brown it all over in the fat, add one cup water, cover tightly; cook slowly four to six MEAT, POULTRY AND GAME 33 hours, or till very tender. Re- plenish with half cup of water when needed, season and thicken it for gravy. BAKED OR ROAST MEATS OR POULTRY (Mrs. Lincoln) Suitable for leg, loin, rib, or rump of beef, mutton, lamb or veal, and for poultry and game. Meat should have tender fibre, and if not, or if poultry be old, it is better to steam it a while first. Wipe, trim, rub with salt and flour. Sear the lean surface of meat in the hot baking pan over the fire to keep in juices. Put it skin side up in hot pan in hot oven, with fat trimmings beneath, without water. Watch carefully and when flour is brown, reduce the heat to about same as for bread. Use rack for level pieces if preferred, and for poultry; the ribs answer for rack in loin pieces. Roast beef, if to be rare, needs no water. To meats needing long cooking, like pork, veal and poultry, add it when the fat and flour • have begun to brown. Baste every ten minutes, less often for meat with thick fat on top, or for poultry covered with its own fat or greased paper. Do not 1st fat or flour bum. > Add water as needed. Cook a six pound loin or rib from one to one and one-half hours, a ten pound rump two hours, a ten pound turkey three hours. A fillet of beef, and dark-meated game, shotild be rare, and are cooked without water,- basted with fat pork or bacon laid on top. Cook twenty minutes to half an hour in very hot oven. FRIED MEAT (Mrs. Lincoln) Small chops, cutlets of veal, portions of tripe, may be covered with bread crumbs, egg and crumbs, and Cooked in hot deep Cottolene, reducing heat after the first plunge, so they will not be too brown when done, or cook them in a little of their own fat in spider. BROILED StEAK (Miss Willis) Have your steak at least an inch and a half thick. Trim off the fat, leaving only a rim around the edge. Have the wire broiler greased well with suet and very hot. Lay the steak on and place exposed to a blaze that will quickly sear the surface without burning the fat. Then turn and sear the other side in the same manner. When this is done, turn again and broil about five min- utes with slightly reduced heat. Then turn and broil five minutes on other side. Have a heated platter ready with about a table- spoon of melted butter; lay the steak on this, season with salt and pepper, and pour a little melted butter over the surface. Serve very hot. When properly broiled the interior of the steak is pink and juicy. STEWED MEAT (Mrs. Lincoln) Use bones and trimmings from roasts, or the tough parts of steaks 34 PURE [i-OOD RECIPES and chops, the legs, neck and ■wings of poultry, or use any tough cheap portion of any kind of fresh meat, first browning some of the lean in the melted suet or fat of the meat with a sliced onion, to give the flavor of roast meat. Use onion and turnip cut small with all meats; celery or sweet pepper with poultry; par- snip with pork; parsley, rice and tomato with veal. Cover bones and tough parts with cold water to make a rich broth, bring to boiling point quickly, skim to improve appear- ance, then add the lean or tender and browned meat to keep those portions rich in juice;- simmer till bones are clean. Remove some of the fat and bones, add the vegetables, and twenty minutes before serving add sliced pota- toes, first scalding them to pre- vent their bitter juice from giv- ing the broth an unpleasant flavor. Thicken the water, sea- -son to taste, varying it for differ- ent meats. If desired, add ten minutes before serving, dumplings made with one pint flour, one-half level teaspoon salt, one rounded teaspoon baking powder, and moisten with milk to soft dough. Use no shortening if you wish them light; eggs are unnecessary. Drop the dough from a teaspoon into the boiling stew, letting them rest on meat or potato; or toss dough about till slightly floured, and cut with small cutter; keep covered tightly and cook just ten minutes. BARBECUED HAM (Miss Willis) Have cold boiled ham sliced somewhat thicker than for a cold service. Spread both sides of each slice lightly with mixed or made mustard. H^at butter in the chafing dish, and put in slices of the ham; turn frequently until nicely browned, then pour over the slices two tablespoons of rather sharp cider or vinegar; let boil up and serve with apple' rings, cooked^ in syrup of sugar and water until clear, but not broken. HAM AND BACON (Mrs. Lincoln) Ham for broiling should be cut very thin, and bacon should not be more than one-fourth inch thick; better one-eighth. Cook in broiler, turning often. Or lay broiler over a pan and cook in oven. Or, cook bacon in a hot pan over the fire, turning often and serve when crisp. Drain well. Fried ham is improved by slow cooking, first, in water in the spider for half an hour, then let water boil out and the ham cook till fat is browned. FRIED VEAL (Mrs. Lincoln) Use slices from rump, or loin, or ribs; remove bones, tendons and skin, cover them with cold water and stew for the gravy. Cook veal fat in spider till brown and crisp; ' pound and shape meat into pieces for serving, brown it in the fat, then cook more slowly till done — with no trace of pink MEAT, POULTRY AND GAME 35 color, for the veal should never be rare. Remove meat and crisp fat, add dry flour, brown it and reduce -with the boiling water from the bones. Season with salt , pepper, and lemon if you like, and serve as gravy. If lean meat from leg, or some tough part, has been used, put it in stewpan when browned, and pour gravy over it and let it simmer for half an hour. STUFFED LEG OF LAMB (Mrs. Armstrong) Prepare a dressing by moistening two cups of bread crumbs (from inside of the loaf) with one-half cup of melted butter. Season with salt, pepper and thyme, or sweet marjoram, with a little onion, if desired. Add a very little water and place in the meat, skewering the ends into shape. Have oven very hot and place meat in pan, adding no seasoning until the surface is seared over. Then reduce the gas flame, dredge meat lightly with flour and the seasonings and baste the meat every ten or fifteen minutes (un- less a covered roasting pan is used), and roast about an hour and a half, if weighing five pounds. Serve with a brown sauce made from four tablespoons of flour and the drippings in the pan, with a pint of stock made by cooking the bones in water very slowly until it is well flavored. SAUSAGE^ (Mrs. Lincoln) Cook roll sausage whole in pan in the oven, dredge with flour and baste often. Cook twp pound roll two hours. Serve hot or cold. Sausage cakes or links, cook ih pan in the oven. BEEF LOAF (Miss W^HUs) Four pounds lean' beef chopped flne; one-half pound uncooked ham also chopped fine, one-half cup stale bread crumbs, one tea- spoon salt, one teaspoon onion juice, one-half teaspoon pepper, one-half teaspoon allspice, one- half teaspdon cloves, grating of nutmeg and one tablespoon chop- ped parsley. Mix thoroughly and place in bread pan or mold and bake in a quick oven about one and one-half hours, keeping it covered until nearly done. Add two beaten eggs to the mixture to bind it together. BEEF PIE WITH POTATO CRUST (Miss Willis) Boil five large potatoes in salted water. When done slice a layer into a buttered baking dish, then put in a layer of cold roast or boiled beef or mutton, season with salt, pepper and celery salt, add a little stewed or raw tomato if you have any left over. Then add another layer of potatoes, meat, etc., until dish is full. Reserve enough potato to make a cupfid when mashed. To these add one tablespoon Cottolene, and when cool, one well beaten egg and whip until light. Then work in enough flour — from one- half to one cup — mixed with one-half teaspoon salt and one PURE FOOD RECIPES teaspoon baking powder to make a crust that will roll out into a thin sheet. Make a gravy from scraps of meat and bones and any left over gravy and pour into the dish. Cut slit in top of the crust for the escape of steam, and bake in a quick oven about thirty minutes. Add a little onion to pie if you wish. CALF'S LIVER WITH CREAM GRAVY (Mrs. Lincoln) Slice the liver one-third inch thick, scald and strip off the skin on edges, or snip it several times to prevent slices from curling. Drain and cook till brown in hot Cottolene, being careful not to ,bum it. Put the liver in a stew- pan, and cook two sliced onions in more Cottolene till yellow; add to the liver, pour in cream to cover, and simmer ten minutes, closely covered. Add salt and pepper to taste. NEW ENGLAND BOILED DINNER (Miss WiUis) Remove the bone from a compact cut of the round of corned beef weighing about eight pounds, and tie the meat as clos^y as possible; put it in a deep pot, cover it with cold water, add a teaspoon of salt and half a saltspoon of pepper; let it boil quickly, removing all scum; when no more scum rises, put with it the following vege- tables, peeled and cut in slices two inches thick. Two carrots, four beets, four white turnips, and one yellow turnip, six small onions peeled so that they will remain unbroken, and a large head of celery cut in two-inch lengths. Place the pot where its contents will simmer slowly for two hours. . A glass of wine or any table sauce preferred, may be added before the dish is finished. To serve it, put the meat in the middle of a platter, arrange the vegetables around it, and pour a little of the grav^ over it. More of the gravy should be served in a small boat, with a dish of boiled pota- toes. The united flavor of the meat and vegetables characterizes ~ the dish. The beets may be boiled separately, without break- ing the skin, if they are so pre- ferred. MEAT PIES (Miss Willis) For the crust One pint flour, four tablespoons Cottolene, one teaspoon salt, one tablespoon sugar, two teaspoons baking powder, one generous gill water. Mix and roll the same as for pie crust, except that this crust is to be rolled only twice instead of four times. For the rest of the pie Take three pints of any kind of cold cooked meat, one quart water or stock (the water in which the bones have been boiled), two tablespoons butter, one table- spoon minced onion, one table- spoon minced carrot, three table- spoons^ flour, two teaspoons salt, and one-third teaspoon pepper. MEAT. POULTRY AND GAME 37 Cook the butter, carrot and onion together for ten minutes, take the vegetables from the butter and put them in a stewpan with the meat. Into the butter remaining in the pan put one tablespoon of the flour, and stir until smooth and frothy. Grad- ually add the stock or water to this, stirring all the time. Cook for five minutes, then pour upon the meat, and set the stewpan on the fire. Mix the remaining two tablespoons of flour with half a gill of cold water and stir into the pan containing the meat and gravy. Add the salt and pepper, and cook for fifteen minutes; then proceed as for chicken pie. BOILED OR STEAMED TURKEY OR FOWL (Mrs. Lincoln) Clean; rub well with pepper and lemon juice, and stuff with oysters or bread stuffing. It is better without the stuffing, as the oys- ters are usually overdone, and the same flavor may be obtained from an oyster sauce served with the turkey. Truss the legs and wings close to the body; pin the fowl in a cloth to keep it whiter and preserve the shape. Put into boiling salted water. Allow twenty minutes to the poutjd. Cook slowly till tender, but not long enough for it to fall apart. Turkeys are much nicer steamed than boiled. Serve with oyster, celery or ^mon sauce. Garnish with a border of boiled rice or macaroni, and pour part of the sauce over the fowl. Fowls are sometimes stuffed with boiled celery, cut into pieces an inch long; or with macaroni which has been boiled and sea- soned with salt and pepper. GRAVY FOR ROAST POULTRY AND GAME (Mrs. Lincoln) Put the giblets, or neck, liver, gizzard and heart, on to boil in one quart of water and boil till tender, and the water reduced to ' one pint. Mash the liver, and if desired, chop the gizzard, heart and meat from the neck. Pour off the clear fat from the dripping- pan, and put the settlings into a saucepan, rinse out the pan with the water in which the giblets were boiled, and pour this water, into the saucepan and put on to boil. ' Put three or four table- spoons of the fat into a small fry- ing pan, add enough dry flour to, absorb all the fat, and when brown add the giblet liquid gradually, and stir, till it thickens, fatason with salt and pepper. If not smooth, strain it, pour half of it into the gravy boat, and add the chopped giblets to the remaining half,' and serve separately, as all may not care for the giblet gravy. PRESSED CHICKEN (Miss Willis) Cut Up the chicken as for fricassee, wash carefully, cover with boil- ing water, and let boil five min- utes, and then place where it will simmer until meat is very tender; remove the meat from the bones and put it into a bread pan or plain 38 PURE FOOD RECIPES mold, the light and dark meat in alternate layers. Return the bones to the broth with the gristle but not the skin, and let simmer until broth is reduced to about a cupful. A few slices of carrot and onion, a stalk or root of celery and leaves of parsley, bay or sweet majoram or savory may be cooked in the broth, then strained out. Season With salt and pep- per, allowing for meat- as well as broth; pour the broth over the meat, let it stand a short time to settle down through the meat, then cover meat with a board bearing a weight and let stand in a cold place over night. If meat is cut in dice it makes a prettier mold. The mold may be lined with sliced, hard-boiled eggs, and olives, if you want a "company" dish. BROILED CHICKEN (Mrs. Armstrong) Prepare young chickens for broil- ing and spread lightly with soft butter mixed with salt, pepper and a little lemon juice. Cook slowly for twenty minutes, bast- ing and turning once, then in- crease the heat and brown well. Place on hot platter, spread with soft butter, paprika and minced parsley and serve. If chicken be large it is well to do th.- last pkrt of the cooking in the upper \ Entrees and Meats e Frying — Immersing food in an ample quantity of fat so hot that the instant the food is in it the outer surface "is crisped, its absorbent prop- erties destroyed, its juices and flavors all retained, and it is thoroughly cooked, while its outer surface is brown and dry, is what is truly meant by "frying, ' ' and the product of this mode of frying is something deli- cious to the epicure and wholesome for those who live plainly. For frying, therefore, yo-u, must have your Cottolene very hot he- jore the food is put in. Always test before you begin to cook your food. Neither must you put too much food in at one time, or the Cottolene will cool and your frying will be retarded and injured in quality. Put it on in a cold pan and allow it to heat gradually; it will not sputter nor smoke and reaches a cooking temperature quicker than lard. Drop into the Cottolene a piece of bread ; if it browns in half a minute it is ready for use. It is unequaled for frying doughnuts, fritters, vege- tables, fish, oysters and croquettes; test by dropping in a piece of dough. If it rises at once the fat is hot enough. Follow the direc- tions about having it very hot, and your food will come out dry, crisp, brown and delicate — no grease, no odor and no dyspepsia. ENTRIES AND MEATS RECHAUFPf 39 SCALLOPED MEAT, FISH, OY- STERS, ETC. (Mrs, Lincoln) Allow one cup of sauce, one cup cracker crumbs moistened in one- fourth cup Cottolene, for two cups of meat or fish or any of the mix- tures given below. Line the deep baking dish with one-fourth of the crumbs, add a layer of mix- ture, a layer of sauce, one-fourth of crumbs, another layer of each and cover with the remaining half of the crumbs. Bake till crumbs are brown. Oysters may be used alone, with their juice and the crumbs. Some of the favorite combinations are as fol- lows: Mutton : Oysters, macaroni, and white or tomato sauce. Chicken: Rice, oysters or cel- ery, and white sauce. ' Beef: Onions, diced potatoes and brown gravy or sauce. Veal : StuflSng, rice, turnip and tomato sauce. Ham: Mustard, hard eggs, white sauce. Fish : Onions, pickles, tomato sauce. Oysters: Celery, bacon and white sauce. (See pages 41 to 43 for sauces) In this, as in all warmed-over dishes of meat or fish, discard anything uneatable, and cut meat in half -inch bits ; if very tough stew it first, for the oven cooking will not always make it tender. SPANISH HASH (Miss Willis) Chop together four cold pota- toes, two small onions and one green pepper ; then add one cup cold roast meat (any kind) and one cup canned tomatoes. Season with pepper and salt and three drops of tabasco sauce ; add one egg well beaten. Drop mixture by spoonful into muffin pans. Bake in hot oven and serve with tomato sauce. CROQUETTES (Mrs. Lincoln) Chop fine any kind of cooked meat or fish. If short of material, add mashed potatoes, or rice, to beef, mutton or fish; - and to chicken, fish, oysters, or veal, add soft bread crumbs, or rice. Moisten light meats with thick white sauce (see page 42), equal amount, and dark meats with tomato (see page 43), or brown sauce (see page 42), made quite thick. Season with salt and pepper and onion juice if liked. When very cold, shape the mix- ture into balls or cylinders; roll first in sifted bread crumbs, then beaten egg diluted with one table- . spoon milk, then crumbs again. Fry one minute in deep Cottolene, hot enough to brown a bit of bread while you count forty. Use a basket, and cook only four at a time. Drain on paper, and be sure that the fat is hot for each frying. Serve plain, or with sauce like that in the mixture, only thinner. 40 PURE FOOD RECIPES MACARONI CROQUETTES (Miss WilUs) Break onei-fourth pound macaroni into one-half inch pieces and boil rapidly in plenty of boiling §alted water for about twenty-five min- utes or until tender, then throw into cold water for five minutes to blanch. Scald one cup milk in double boiler. Rub together two tablespoons Cottolene and four of flour and add to the milk and stir until it thickens. Add the yolk of one egg ; stir a minute and then remove from the fire and add one tablespoon Parmesan cheese, salt and cayenne to taste. Mix and let get perfectly cold. Then form into croquettes, cylin- der shape, dip in beaten egg and bread crumbs and fry in deep hot Cottolene until a nice brown. CHICKEN CROQUETTES (Mrs. Armstrong) Make a sauce with four table- spoons of butter, six of flour and one cup milk, season with salt, pepper, parsley and lemon juice. Add one pint cut chicken, spread on platter to cool. When cool, 'shape into cutlets or croquettes, roll in bread crumbs, beaten eggs and crumbs again and fry in hot fat, preferably Cottolene. Serve with Bechamel or mushroom sauce or French peas. Mushroom sauce is made by adding one tablespoon of lemon juice to one cup cream sauce and one-half cup cooked mushrooms cut in piece^s, or brown sauce may be used instead of white. Bechamel sauce is made like white sauce, with clear stock and cream instead of milk, and is highly seasoned. One whole egg or two beaten yolks are added just before serving. , RICE CROQUETTES (Mrs. Lincoln) Season hot boiled rice, cooked very soft, with salt, pepper, butter and grated cheese; and to one pint of rice, add yolks two eggs weir beaten. Mix well and shape when cool in balls , or ovals. Qrumb-egg-and-crumb, and fry as usual. ^atices tor The juices that flow from rare cooked meats are the best sauce for them; but do not try to make them go farther by pouring hot water over the meat as it is carved. A steak cooked to a turn needs only salt ; it may have butter if it has but little fat ; lamb chops need only salt, but many like to add a little lenion juice, or minced parsley, or tomato sauce, to both meats, and also to many other broiled meats, like chicken, tripe, etc. Apple sauce should be served with pork,, duck and goose; cranberry sauce seems to belong to turkey and roast SAUCES FOR MEATS. ETC. 41 chicken. Oily fish broiled needs but little butter, but salt and lemon juice may be used generously. White fish, like halibut, cod, etc., needs rich white sauce flavored with egg, lemon and onion. \ There is a common philosophy in making sauces. Remember that two level tablespoons of butter or Cottolene mixed with two level tablespoons of flour will thicken each half pint of liquid. For a white sauce rub the fat and flour together and add' a half pint of milk; stir until boiling. For a tomato sauce rub the fat and flour together and add a half pint of nicely seasoned strained tomatoes. For a brown sauce, use half a pint of stock. For English drawn butter, rub the fat and flour together and add a half pint of boiling water; stir until boiling, then add a .seasoning of salt and pepper and stir in, at last, an extra tablespoon of butter. . The seasonings, of course, will vary, but each sauce will require a saltspoon of pepper and half teaspoon of salt. By remembering the proportions one may make a dozen sauces in a very few minutes and have them all smooth and palatable. WHITE SAUCE For White Meats, and Soups, Fish, Vegetables, Eggs, Toast, or Puddings (Mrs. Lincoln) In a granite saucepan, ./melt and mix one rounded tablespoon each of butter or Cottolene and flour, and from one-fourth to one-half level teaspoon salt. Add grad- ually one cup of hot water, or milk, or cream, or stock from oysters, whitefish, or meats. Stir till smooth. For Toast Nothing more is needed, but dip toast in hot milk if liked soft. For Meat and Fish Add lemon juice, cayenne, capers, bits of oysters, lobsters, or cooked celery, and a few drops of onion juice; or cook one rounded tea- spoon minced onion, or celery, or green pepper, or bit of bay leaf. in the butter before adding flour. For Vegetables Add pepper, or minced sweet pepper, or parsley, and to cauli- flower, and a few others, add grated cheese, or lemon juice. For White Soups Add a bit of bay leaf, one-fourth teaspoon mixed whole spice or parsley, one rounded tablespoon onion, or sweet pepper, or grated carrot. For Picked-up Codfish or Chipped Beef Make the plain white sauce (above) with milk, and add one beaten egg just before serving. FOR RICH WHITE SAUCE (Mrs. Lincoln) Use cream or rich white stock (make as per white sauce) and just before serving stir in one, beaten egg yolk, or two hard boiled eggs chopped or sifted. 42 PURE FOOD RECIPES FOR THICK WHITE SAUCE, CROQUETTES, ETC. (Mrs. Lincoln) Make as for white sauce, but •double the flour; or use cream with one level tablespoon butter, and one heaped tablespoon corn- starch. FOR PUDDING SAUCE (Mrs. Lincoln) Make white sauce (see page 41) using one and one-half cups of ■hot water, add when smooth one •and one-half cups of brown, or maple, or"granvdated sugar; fla- vor with one tablespoon lemon juice, or vinegar, or wine, or a little spice, and just before serv- ing stir in another rounded table- spoon of butter and yolk of one •egg, if you wish it richer. BRO^N SAUCE (Mrs. Lincoln) We call this brown gravy when •made in the roasting pan from "the fat or dripping of meat with simple seasoning of salt and pep- per; and brown sauce when we make it in a frying pan with butter and brown stock, and sea- son highly. But the principle is the same, and the way to avoid "the pale, greasy, or curdled mix- "ture so often served, is to use the Tight proportions of flour and fat ■and cook them till well browned , before adding the liquid. You cannot brown flour ' and water, until most of the water is boiled ■out, but you can brown flour and fat very quickly; and flour will only absorb about its bulk of fat. For gravy, make it as direcljed under Roast Meat. For special dishes, when the baking pan has not furnished the starting point of glaze and browned ^fat, melt in an iron pan one rounded tablespoon of butter, or Cottolene, or any fat of meat you are preparing ; let it brown, add one rounded tablespoon flour or cornstarch, stir till very brown (it will be lighter when wet), add gradually one cup of hot stock (th^at made from stewing trimmings of meat you are cook- ing will answer, instead of using nice cleared stock prepared for soup). Add more hot water if too thick, boil down if too thin; season with salt, pepper and lemon juice, and add mushrooms, catsup, horseradish, currant jelly, or any other condiment which will, blend with the meat. The main points are to have it brown, smooth,' free from grease, and savory. HORSERADISH SAUCE (Mrs. Rorer) Put a half pint of milk or cream in a double boiler. Rub together a tablespoon of Cottolene and an even tablespoon of flour; then stir them into the boiling milk, add one ounce of young horse- radish, finely grated, a half tea- spoon of salt and a half teaspoon of sugar. This is exceedingly nice to serve with boiled, fresh or salt meat. PARSLEY BUTTER (Miss Willis) Beat three tablespoons butter or two of Cottolene to a cream, then add one tablespoon lemon juice, one tablespoon minced parsley. VEGETABLES 43 one-half teaspoon salt. Beat all the ingredients into the butter and it is ready to use. If in- tended for potato balls, use less lemon juice. TOMATO SAUCE (Mrs. Lincoln) For Chops, Fish, Macaroni, etc. Cook one rounded tablespoon minced onion in one tablespoon Cottolene till only slightly col- ored; add, if liked, the same amount of minced sweet pepper, celery or parsley, carrot or turnip ; stir in one rounded tablespoon flour, and one^fourth level tea- spoon salt; add gradually from one to one and one-half cups- strained hot tomato, or any left- over stewed tomato if unsweet- ened. Strain before serving, if desired smooth. This is espec- ially suitable for veal chops, fish,, macaroni and many dishes of left-overs. Mrs. Helen Armstrongr, Teacher of Cook- ery, says: "Haying used Cottolene con- stantly for over five years, both as shortening; and for frying purposes, 1 feel no hesitancy in recommending it as a very superior article. It is not only much more vtrholesome than lard, but produces more palatable results." Meats carefully cooked are, no doubt, more easily digested than some vegetables, but, on the other hand, vegetables are clean and wholesome. Vegetable foods are concentrated and slow of digestion; hence, the vegetarian eats but two meals a day, and on these two meals, if his diet is well selected, he receives more nourishment than the meat eater from his three meals a day. In selecting a vegetarian diet, choose nitrogenous vegetables to take the place of meat; with a meat diet select green and starchy vegetables to fill in the vacancies of a nitrog- enous diet. With beef we serve potatoes. With poultry, rice, or (in chestnut season) boiled chestnuts or macaroni, or hominy or white bread. All green vegetables are put on to cook in boiling water. Add salt to the water in which green or top ground vegetables are cooked; white or underground vegetables are better when the salt is added after the cooking. Wash rice through one or two watery before boiling. Soak dried fruits over night. Cabbage, cauliflower, onions and turnips, vegetables containing volatile oil, must be boiled rapidly in an uncovered vessel, or they will emit unpleasant odors. Medium sized onions should be boiled in salt water one hour. Green com in salted water five minutes. Peas in salted water twenty minutes. Asparagus in salted water thirty minutes. 44 PURE FOOD RECIPES Whole head of cabbage in salted water one and a half hours. Chopped cabbage in salted water twenty minutes. Cauliflower in salted water thirty minutes. Carrots, turnips and the roots of plants in unsalted water one hour. If they are cut in dice, twenty minutes. Young lima beans in salted water forty minutes. Young beets in unsalted water thirty minutes.. Old beets two to three hours. Potatoes in unsalted water until you can pierce them with f fork, Spinach-and greens in unsalted water fifteen to twenty minutes. BAKED POTATOES (Mrs. Lincoln) Wash, scrub and trim, cook in hot oven, about forty minutes, or till soft when pressed. No. 2. Pare and bake about one hour with meat; basting with the dripping. Wo. 3. Pare, slice thin and arrange in deep dish, with layers of cheese, or minced celery, or clams, or shredded fish or meat; season with salt, pepper, or minced sweet pepper, or parsley; dot with bits of Cottolene or butter, or crisp fried bacon, salt pork or veal suet, and moisten with milk, or stock, or thin white sauce, or layers of sliced or stewed toma- toes to cover. Add a crust of buttered cracker crumbs, if you wish, and bake slowly two or three hours. If baked without the crust, stir them up from bot- tom twice during baking. WARMED-OVER POTATOES (Mrs. Lincoln) No. I. Slice thick or thin, and brown on eac^h side in hot Cottolene, salt and serve. No. 2. Cook minced onion, celery, or sweet pepper, in butter till yellow, add potatoes cut small, and toss about till hot, add a little milk or stock to moisten, and salt and pepper to taste. Vary it by browning it slightly, or adding minced parsley, or grated cheese. FRIED POTATOES (Mrs. Lincoln) ,Pare, shave in very thin slices, or cut in straws, or half inch strips, or dice, or tiny balls, or crescents. Soak in cold water, drain dry on napkin and cook a few at a time in basket in deep, hot Cottolene. Drain and season with salt. RAW POTATO HASH (Mrs. Lincoln) Chop one pint of pared potatoes till in quarter inch bits. Soak five minutes and drain; put into the frying pan eno,ugh Cottolene to grease the bottom, add pota- toes, one tablespoon vinegar, or stock, or corn beef liquor, one- half teaspoon salt and dash of pepper, cover tightly and cook very slowly, on back of stove, till tender, from fifteen to twenty- five minutes. Bring forward, let it brown till crisp underneath, ^ fold over and turn out. Cook chopped onion, or sweet pepper, or celery, with it to give variety. VEGETABLES 45 SUGARED SWEET POTATOES (Mrs. Lincoln) Cook in boiling water, peel, slice lengthwise and put in baking dish with sprinkling of sugar, cinnamon, salt, and bits of butter ; add water to half cover, and_,bake till brown, basting often. POTATOES AU GRATIH (Miss Willis) Have ready one pint of cold boiled potatoes cut into dice. Make a cream sauce with two level tablespoons butter, two level tablespoons flour, and one cup milk. Season with one-half tea- spoon salt, and dash of pepper. Add one-half to three-fourths cup of rich, yellow cheese shaved fine, and stir over hot water until cheese is dissolved. Put alter- nate layers of the sauce and pota- toes in a baking dish and cover the top layer of sauce" with but- tered bread crumbs. Brown in quick oven. SARATOGA POTATOES (Miss Willis) Peel and slice thin into cold water Drain well, and dry in a towel. Fry a few at a time in hot Cottolene. Salt as you take them out, and lay them on coarse brown paper for a short time. They are very nice cold for lunch, or to take to picnics. POTATOES a la MAITRE d'h6tel (Miss Willis) Boil one pint of potato balls, cut with a vegetable cutter. Boil in salted water about ten minutes, drain and pour over them one- half pint hot milk, and, when the milk is partly absorbed, stir in quickly one egg yolk, beaten to a cream, with two tablespoons of butter, one tablespoon lemon juice, one tablespoon minced parsley, one-half teaspoon salt and pinch of paprika. Serve as soon as the sauce thickens. TOMATOES, BROILED (Mrs. Lincoln) Wipe, scald, peel, cut in halves, lay on a wire broiler, and when hot add a bit of butter, pepper and salt and serve when brown, or sprinkle with buttered crumbs before broiling TOMATOES, BAKED (Mrs. Lincoln) Cut in halves, lay them in but- tered pan, dust with buttered crumbs, and bake till brown. TOMATOES, STEWED (Mrs Lincoln) Peel, cut small, cook quickly, chopping as they cook ; when soft and no distinct bits of pulp vis- ible, add one-fourth cup sugar, (unless preferred not sweet) two tablespoons butter, one-half tea- spoon salt, and one-eighth tea- spoon pepper Add also a slice of onion, or green pepper, if liked. Cook five minutes longer and serve hot. GREEN PEAS (Mrs. Lincoln) Shell, rinse quickly, cook in small amount of boiling water, letting it nearly boil out before serving; season as for beans, or with white sauce. (Seepage 41.) 46 PURE FOOD RECIPES Canned Peas. Turn into strainer, rinse in several waters to remove can water, heat quickly in saucepan, season as for fresh peas. STRING BEANS (Mrs. Lincoln) Use fresh, tender, yellow or green beans. Remove strings and ends, cut in slanting slivers; to one pint of beans, put into a stew-pan one level tablespoon butter, one-half level teaspoon salt, a dash of nut- meg, and pepper; add beans, lifting them from the pan with only the , water that clings to them; cover tightly, and cook very, very slowly, about one hour, or till tender. Their own juice, with just heat enough to tumjt into steam, will cook them ; but, if cooked too fast, and they begin to sizzle, add one or two table- spoons of water. Turn out when tender with no further seasoning. GREEN OR SHELLED BEANS (Mis. Lincoln) Shell, wash, cook in boiling water five minutes, pour off, adding first, to the strong varieties that turn dark in cooking, one-fourth teaspoon soda; rinse, add more boiling water, and cook until soft, adding water as needed to have enough left to moisten well. Mash a few and season with salt, a bit of sugar, pepper and one tablespoon butter; and stir this into the water, boil for a moment 1 and serve. No. 2. Add to the cooked beans an equal amount of raw or boiled sweet com scraped from cob, season in proportion, cook five minutes, and serve as succo- tash. Dried Lima or other Beans: Soak twelve hours in cold water; slip off the skin if it comes off easily, then cook the same as fresh beans till tender, and season. BAKED BEANS (Mrs. Lincoln) The noon before, pick over and soak one quart of pea beans (small white) in cold water. Next morning add fresh water and let them simmer (not boil) till slightly soft but not broken. Skim them out into an earthen pot having bulging sides, a narrow top and a cover. Cut one onion in quarters, and put por- tions of it in with the beans. Cut rind of one pound of fat salt pork (with a streak of lean) down for one inch — and, a half inch apart, imbed it with the beans, leaving the rind up. Mix one level teaspoon each of mustard, salt and brown sugar, and two tablespoons of molasses, fill the cup with boiling water, pour it over the beans, add enough more to fill the pot. Bake slowly six to eight or ten hours. As water boils out add more, then when out again, let the beans cook until you hear them sizzle; this will indicate that water is low, and the fat is beginning to cook on the edge of the pot. Let it do so for a while, for this gives a rich color and flavor, better than that obtained by an excess of molasses, and VEG ETABLES 47 hardens the beans slightly, so they will not be mushy, although soft. Then lift the pork up on top and add water just to show above the beans, and keep it so during the remainder of the baking. These specific directions are for the benefit of persons outside of New England, who seldom find or prepare beans as they are served in that land where they have an honored place on many tables. If you do not care to use pork, use Cottolene — one-half cup, or fat corned beef. When warmipg them over, melt some of the pork in a small pan, add the beans and let them cook, without stirring, till warm or slightly browned; or brown them in Cottolene. These are more palatable than when warmed in water, unless you wish to make bean puree or soup. This we learn from the Mexican way of cooking beans. GREEKS, SPINACH, ETC. (Mrs. Lincoln) Pick over, trim, wash in five waters, drain, put into kettle with water that drips from them; cook slowly at first till juice is drawn out; then quickly till tender; drain, rinse if you dislike the strong flavor, chop, reheat, season with butter, salt and pep- per; add cream if you like, or serve with lemon or vinegar. If for a course, garnish with hard, boiled eggs; or serve cold as a salad. RED CABBAGE, ONIONS, SUM- MER CARROTS (Mrs. Lihcoln) Cut either of these vegetables into slivers and cook the same as string beans using a bit of onion in place of nutmeg with the red cabbage, and adding one teaspoon vinegar just before serving. To the carrots, add one-half teaspoon sugar, and one teaspoon lemon juice; and to the onion, add a little milk or cream. BEETS (Mrs. Lincoln) Wash with care not to break skin and make them bleed. Cook in boiling water till tender, about one hour. Plunge into cold water and rub off skins. Chop coarsely, heat again, season with butter, salt and pepper; or slice thin and cover with vinegar. Butter will not blend easily with beets unless they are chopped. Winter beets require three hours' cooking. PARSNIPS (Mrs. Lincoln) Scrub, scrape or pare, divide lengthwise in quarters, cut off from the sharp edge all the woody fibre which runs through the center; slice in half -inch bits, and cook quickly in boiling water, about fifteen minutes or till soft. Drain, mash with a four-pronged fork to break up all the fibre; add salt, pepper and butter and serve plain ; or shape in flat cakes, flour slightly, and brown in a little hot Cottolene. By remov- ing the pithy center the parsnips are more easily digested. 48 PURE FOOD RECIPES TURNIPS (Mrs. Lincoln) Slice half inch thick, pare, cut again in cubes, cook in boiling water till soft, drain, serve in white sauce (see page 41), or mash and season generously with salt, and with butter and pepper. CREAICES CABBAGE (Mrs. Rorer) Chop sufficient cabbage to make two quarts. Cover it with cold water, soak one hour, drain, cover with boiling water, add a tea- spoon of salt, boil in an uncovered saucepan twenty minutes, drain again. Rub together one table- spoon of butter and one of flour, add a half pint of milk, stir until boiling, add a teaspoon of salt, a saltspoon of pepper; add the cabbage, heat carefiilly and serve. Excellent. CAULIFLOWER AU GRATIN (Mrs. Rorer) Trim oS the outside leaves of a nice, fresh cauliflower, tie it up in a piece of cheese cloth, and put it into well-salted boiling water; . boil for twenty or thirty minutes. Be careful to take it out as soon as tender, or it will fall into pieces. Drain and separate the head into the little flowerets. Put in bak- ing dish, pour over cream sauce, sprinkle thickly with grated cheese and brown in a quick oven. ASPARAGUS (Mrs. Lincoln) Wash, trim off tough ends, tie in bundle, cook in boiling slightly salted water, twenty minutes or till tender. Moisten toast with the water, spread with butter, lay a few stalks on each slice, add butter and salt and serve hot as a course; or as the main part of a meal when you do not wish meat. No. 2. (3ook only about three inches of the tip and serve cold as a salad. Cut the remainder into inch bits, boil, mash, sift and use for cream soup. Celery (the outer stalks divided once), cucumbers (pared and quartered lengthwise), leeks (free from tips and rootlets) may each be cooked, seasoned and served in the same way as asparagus. For the family in moderate circumstances, or the woman who does all the work of the house, it is unwise to have soup every day, for it makes unnecessary labor in changing for so many courses, and compels some one to look out that the next course is served hot. Better utilize the usual soup material in a stew, or some kind of made-over dish, which may serve as the chief dish of the meal. When dinner is served at noon, broths and soups may be served at the supper, giving the warmth and stimulation often desired but too often supplied by a second or SCXUP 49 third meal of hearty meat. They are equally good for breakfast, especially for children who do not usually take the liquid food needed then, which others have in coffee, etc. VEGETABLE CREAM SOUPS (Mrs. Lincoln) Prepare the vegetable; cook po- tatoes, cauliflower or artichokes in boiling water and discard water ; cook others in cold water, let it cook nearly all out; mash, press through sieve, add white sauce (one cup to each pint of pulp and water for most fresh green vege- tables, also for canned vegetables; and one pint of sauce for each pint of pulp from spinach, toma- toes and other succulent vege- tables). Season with salt and pepper; dilute with hot milk if too thick; add beaten egg, or more pulp if too thin. Serve with toasted crackers. CREAM OF CELERY SOUP (Miss Willis) One quart chicken or veal broth, one quart milk, one-half cup rice, one teaspoon salt, one head celery, seasoning. Use for this soup a quart of chicken or veal broth and about a quart of milk; pick over and wash the rice, rinse it well in cold water, and put it in a thick sauce- pan over the fire, with a pint of milk and a teaspoon of salt; wash a head of celery and grate the white stalks, letting the grated celery fall into milk enough to cover it, put the grated celery with the rice, and gently simmer them together until the rice is tender enough to rub through a sieve with a potato masher, add- ing more milk if the rice absorbs what has first been put with it. After the rice has been rubbed through the sieve, return it to the saucepan, place it again over the fire, and gradually stir with it the quart of stock or broth; if this quantity of stock does not dilute the soup to a creamy consistency, ' add a little milk; let the soup get scalding hot, -season it palatably with salt, white pepper, and a very little grated nutmeg, and serve at once. CREAM OF TOMATO SOUP (Mrs. Rorer) One quart milk, one pint canned tomatoes, or one pint stewed tomatoes, three teaspoons Cotto- lene, one bay leaf, sprig of parsley, blade of mace, one teaspoon sugar, one-quarter teaspoon baking soda, two tablespoons fiour. Put the tomatoes on to stew with the bay leaf, parsley and mace; let them stew fifteen minutes. Put the milk on to beil in a farina boiler. Rub Cotto- lene and flour together; add to' the milk when boiling, and stir constantly until it thickens. Now press the tomatoes. thr»ugh a sieve, and if ready to use the soup, add the sugar and soda to' the tomatoes, and then the boiling milk. Stir and serve at once. It must not ga on the fire after mix- ing the milk with the tomatoes, or 50 PURE FOOD RECIPES it will separate. If you are not ready, let them stand on the fire separately and mix them when wanted. CREAM SOUPS WITH STOCK (Mrs. Lincoln) For each pint of water in which chicken, veal, or fish have been boiled, or of pulp of vegetables, allow one cup of thick white sauce made with cream. Com- bine, season, and serve plain, or with sifted egg yolk, minced parsley, or pepper, or the chief ingredient of the soup — like minced white meat in chicken soup, or oysters parboiled and rubbed through sieve for that soup. CONSOMMll (Mrs. Rorer) Four pounds of beef, one ounce suet, one small onion, three quarts cold water, four Cloves, one small carrot, a piece of celery, one egg white. Cut into dice four pounds of lean beef from the round; put about one ounce of suet and one small onion — sliced, into the soup kettle and cook until a good brown; then add the meat, cook without covering thirty minutes; add the cold water, cover the kettle and simmer gent- ly for about three hours; at the end of this tinie add the cloves, carrots, a piece of celery, and simmer one hour longer. Strain and stand away to cool. When cold, remove all grease from the surface. Turn the consomm^ in- to a kettle ; beat the white of an egg with a half cup of cold water, add it to the boiling consomme, boil one minute and strain through cheese cloth. Season, and it is ready to serve. If wanted dark, add a teaspoon of caramel. NOODI-E SOUP (Miss Willis) One large egg, generous one-half cup flour, two quarts boiling water, three pints milk, three tablespoons flour, onion, mace, ' salt and pepper. To make the noodles, break the egg into a bowl and beat into it a little more than half a cup of flour and one-fourth of a teaspoon of salt. Now work this dough with the hands until it bepomes smooth and like putty. Sprinkle a molding-board with flour, and roll the dough as thin as possible. It should be like a wafer. Let it lie upon the board for five min- utes, then roll it up loosely, and with a sharp knife cut into slices about one-third of an inch thick. Spread these little pieces on the board, and let them dry for half an hour or more. Put on the stove a large saucepan contain- ing two quarts of boiling water. Add a tablespoon of salt, and, after turning the noodles into the water, cook them rapidly for twenty-five minutes. Turn into a colander and drain. To make the soup, use three pints of milk, three tablespoons of flour, one slice of onion, a bit of mace, two teaspoons of salt, and one-third of a teaspoon of pepper. SALADS. SANDWICHES, ETC. 51 Reserve half a cup of milk, and put the rest, with the onion and mace, on the stove in a double boiler. Mix the flour and cold milk, and stir the mixture into the boiling milk. Add the salt and pepper, and cook for fifteen min- utes. At the end of that time take out the mace and onion and add the noodles. Five minutes' cooking will complete the work. POTATO CHOWDER (Miss Willis) Peel and cut in dice five good sized potatoes. Throw into cold water. Cut quarter of a pound of ham in shreds and chop a medium sized onion coarsely. Pry ham and onion together until nicely browned. Mince a table- spoon of parsley. Drain water from the potatoes and put in a layer of potato dice in the bottom of a stewing kettle, then a sprinkle of the ham, onion and parsley. Then more potato dice, and so on until all is used. Cover with cold water and let come slowly to boil- ing point. Cook until the pota- toes are tender but not done enough to lose their shape. Add a pint of good, rich milk and sea- son to taste with salt and pepper. Rub to a smooth paste two level tablespoons of butter and two of flour. When the chowder boils up, stir in the thickening and continue to stir gently until it boils again, then serve at once. Salads^ Sandwicliei Serve a portion of fresh green vegetable, or ripe fruit, with every dinner if possible and dress it simply, always in this order (for if lettuce is wet first with the acid, the oil will not adhere) ; with salt to make it savory; pepper or other spice to make it bright ; oil, cream or butter, to make it smooth and more nutritious, by suppljring the fatty element lacking in the vegetable; and lemon juice or vinegar to give piquancy to the combination. Many like to add a bit of sugar to lessen the acidity. Fruit salads may precede a dinner or luncheon in warm weather, or follow as a dessert at any time; or be served with supper. When they are served first, they are dressed with sugar. SALAD VEGETABLES (Mrs. Lincoln) Celery, cucumbers, lettuce, rad- ishes. To prepare the uncooked vegetables for salad, pick over. discard bruised portions, look out for insects by washing each leaf or stalk thoroughly, drain and pile in order on a wet towel, tie and lay on the ice or where they 52 PURE FOOD RECIPES will be cold; they will keep crisp for several days. Do not scrape celery till ready for the table. Pare cucumbers and let them stand in ice-water half an hour. Or, pare, but slice just before serving. Put the whole pared cucumber on a shallow dish, cut in very thin and even slices, but keep them together as if whole, and pour French dressing over them. Or let each person dress them to his own liking. Arrange lettuce in a deep bowl, large dark leaves outside, and so on, with the light colored and small ones in center, as if half opened. Celery looks best in an upright glass with its delicate tips opening out like a flower. The poorer stalks may be cut in three inch lengths. With radishes, cut skin in petal-like divisions. TOMATO SALAD (Mrs. Lincoln) Scald and peel large ripe toma- tees, cut in halves or slices and serve very cold; to be dressed to taste. Or scoop out the centers, making cups to be filled with the scooped-out portion, mixed with dice of cucumber, celery, or sweet pepper , nuts or cheese , and dressed ; or, cut the firm pulp, from the bottom part way down to the stem, in petal-shaped strips, turn, them partly back like an opened tulip and serve in a lettuce cup. Use any dressing you prefer, from your own estimate of sugar, salt, pepper and lemon, on through the French, the boiled and the sour cream dressings to the rich mayonnaise. They are all good, and blend perfectly with the tomato. When fresh tomatoes are not at hand, use the canned. POTATO SALAD (Miss Willis) Scrub small new potatoes, or smallest of old ones of the waxy variety. Boil them tender but not long enough to break easily. Peel while hot and cut in dice and mix with an equal amount of cucumber dice. Dress with little oil, vinegar, salt, pepper and onion juice and let stand fifteen minutes. Then mix with a boiled or bottled salad dressing, turn into a , dish lined with lettuce and sprinkle minced paVsley over the top and serve. LETTUCE WITH PLAIN CREAM DRESSING (Mrs. Lincoln) Pile the largest leaves not suit- able for decorating, slice through into shreds with a sharp knife. Toss about in the bowl and sprinkle with salt, powdered sugar, cream and lemon juice, and serve at once. CABBAGE SALAD (Mrs. Rorer) This is one of the daintiest of winter salads: Shave the cabbage on a slaw cutter in a pan of very cold water ; let it soak for one hour, then press it dry, put it in a towel and wring dry. Heap in the salad bowl; at serving time at the table, dust it first with a teaspoon of salt, then a little pepper; sprinkle over a little mint sauce and six table- SALADS. SANDWICHES. ETC. 53 Spoons of olive oil. With a fork and spoon toss thoroughly until every part of the cabbage is covered with seasoning and oil. Put over two tablespoons of tarra- goil vinegar, mix thoroughly and serve. CHICKEN SALAD (Mrs. Lincoln) Allow about equal parts of cold boiled chicken or fowl, cut in small cubes, and celery cut in thin slices. Blend with a little mayonnaise dressing, make it into a mound on a pl§.tter, cover with mayonnaise, or the boiled cream dressing if you do not like oU; garnish with the celery tips, a few capers, or minced parsley, or with a border of alternate slices of tomato and cucumber. Do not use tomato and beet together in any salad. MAYONNAISE (Miss Willis) If you have no ' 'mixer" you can make a perfect dressing in the following manner : Beat two raw egg yolks ; add one- half teaspoon salt and scant one- half teaspoon paprika and beat again; add four tablespoons apid, a little at a time, and beat thor- oughly. The acid may be lemon juice or vinegar, or both in equal proportions. Add one teaspoon olive oil, put in an egg beater and beat oil in thoroughly; add oil, about one teaspoon at a time for several times, then in larger quantities, beating vigorously. Add one pint of oil to the two eggs. Vigorous and long beat- ing is absolutely necessary in order to avoid the danger of mayonnaise separating or ' ' curdl- ing. ' ' To improve mayonnaise: To one-half cup mayonnaise salad dressing add one heaping teaspoon peanut butter, thoroughly mixed in a small quantity at a time. It gives a richer flavor. DRESSING FOR COLD SLAW (RED CABBAGE) (Mrs. Lincoln) Mix one rounded tablespoon sugajr, one-half level teaspoon, each salt and mustard, one-fourth level teaspoon pepper and one level teaspoon flour. Melt one level tablespoon Cottolene in saucepan, stir in the di;y mixture and add gradually one-half cup hot vine- gar. When thick and smooth, add quickly one beaten egg ; cook a moment longer and pour it hot into one pint shaved red cabbage and serve at once, hot or cold. Use this dressing also for any mixed salad of cold vegetables. FRENCH DRESSING (Mrs. Lincoln) ' Mix at the table in a small cup or bowl with a lip, one-fourth level teaspoon salt, a few shakes of paprika, or white pepper, three tablespoons of olive oil, or choice cottonseed oil, and one tablespoon of lemon juice or vinegar. Stir till the vinegar blends with the oil, and pour it over the salad. If mustard is desired, add it with the salt. Add also a few drops of onion juice. Use this to season or marinade flsh and meat salads 54 PURE FOOD RECIPES before adding the richer dress- ings, and also on most of the sim- ple dinner salads. The same materials added one at a time to the salad are never as smooth and bland as when made into an emidsion as above, and poured on to the salad. FRUIT AND NUT SALADS (Mrs. Lincoln) Mix one cup each of freshly sliced apple and celery and one-half cup crumbled pecans or walnuts. Dress with cooked or mayonnaise dressing and serve with lettuce; garnish with one-fourth of a red unpared apple, cut in thin cres- cent-like slices. No. 2. Mix equal parts of orange pulp, diced banana, pine- apple and peeled Malaga grapes, and serve in lettuce cups with French or with sweet dressing. No. 3. Serve halved peeled peaches with slivers of sweet almond ^nd whipped cream fla- vored with lemon and sugar in nest of lettuce. ~ No. 4. Serve sweet juicy pears sliced, with sliced ginger and sour cream dressing. No. 5. Combine oranges with chestnuts (boiled) and bananas; or cherries with strawberries and pineapple; or serve either alone with French dressing. CHEESE SALAD (Mis. Lincoln) Mix cream cheese with chopped nuts and minced parsley, make into balls and serve in nest made of shredded lettuce. Or, fill the hollow parts of celery stalks with cream cheese, mixed with chopped nuts, a dash of onion, or sweet pepper, and moistened with a little mayonnaise. Heap it high in about two to three inches of the stalk. Or, pass grated Edam or other dry cheese with a plain lettuce salad, as there may be some who would not eat the lettuce with cheese. DATE SANDWICH (Mrs. Lincoln) Wash dates in tepid water, dry and stone them, remove scales and the iijner skin near stone, if it be tough; add an equal amount of finely chopped wal- nuts, and moisten with soft but- ter or cream, till it can be spread on slices of bread. Cover, press together and cut in triangles. Combine figs and pecans, or rais- ins and almonds in the same way. EGG SANDWICH (Mrs. Lincoln) Mince hard eggs very fine, mix with minceji olives or cress, or parsley; moisten with softened butter or mayonnaise; season to taste and spread between sliced bread. Or combine yolks with an equal amount of potted ham. CHEAM CHEESE SANDWICHES (Miss Willis) Cut thin rounds of rye bread, add enough rich cream to cream cheese to enable you to whip to a con- sistency to spread nicely, adding enough English mustard to make a golden color and flavor nicely. Spread inch thick on the bread. Grate over it a quarter of an inch of cold boiled ham. Place a few SALADS, SANDWICHES, ETC. 55 shreds of olives over this and serve very cold and fresh. Double cream whipped very dry and stiff may be used instead of the cream cheese. PEANUT AND OLIVE SAND- WICHES (Miss Willis) ^ One-half box peanut butter, one dozen olives, stoned and minced. Season with lemon juice and salt. FRIED SANDWICHES (Mrs. Lincoln) Beat one egg, add one cup of milk, dip in it six or eight sandwiches ruade with cheese grated, and placed between buttered bread. Press slices firmly; brown them in hot Cottolene on e^ch side in spider. CANAPES (Mrs. Lij:coln) These are small portions of bread covered with simple or compound mixtures of fish, meat, eggs, cheese, etc., seasoned highly, and served as a first course, to tempt the jaded appetite. Cut either white, graham, rye or brown bread in one-fourth inch slices, and then in oblongs, triangles, rings, circles, crescents or diamond shape. Butter and brown in the oven, or isaut^ in Cottolene, or fry in deep fat. Cover with either of the following combinations, and arrange on individual plates on a doily, or on a large shallow dish, slightly overlapping, or in any attractive combination of color and shape. The following are some accept- able combinations. No. I. Equal portions of mashed sardines and hard yolks, ^ season with lemon juice ; pile it in center of bread with minced whites around it and lay slivers of pickle across diagonally. No, 2. spread with French mustard, grated cheese, and a thin slice of pimola, or a border of chopped green pepper. No. 3. ' Creamed butter, minced watercress, lemon juice, and minced lobster or crab, or a layer of caviare, or anchovy paste. No. 4. Minced ham or tongue, made into paste with creamed butter and mustard, and gami^ed with minced olives,' or pickles, or a slice of fresh cucumbers. EGG RELISH (Miss Willis) Bruise a clove of garlic and rub the inside of a frying pan with it. Then put in two large tablespoons of butter, and when it is hot pour in five eggs beaten until well mixed, with a quarter of a tea- spoon of salt, two dashes of pep- per and a little celery salt or nut- meg. Stir rapidly until the eggs are like a thick custard, then heap on hot toast rounds buttered and spread with anchovy or sardine paste. PHILADELPHIA RELISH (Miss Willis) Mix two cups shredded cabbage, two green peppers cut in shreds or finely chopped, one teaspoon of celery seed, one-fourth tea- spoon mustard seed, one-half tea- spoon of salt, one-fourth cup brown sugar, and one-fourth cup of vinegar. 56 PURE FOOD RECIPES Clieese Cheese is one of the most nutritious and economical foods for those persons who can digest it easily. Cookjng or melting and combining it with other foods that its close texture may be broken up, and add- ing a bit of soda to replace the potash salts taken from the milk in making it into cheese, will usually make cheese more digestible and valuable as a food. Do not over-cook it, or harden it by dry cooking. Being more nitrogenous than other foods and having a distinctive flavor, it should be served with starchy foods and those lacking in flavor, like potato, macaroni, rice, bread, etc. It is generally served at the end of a dinner as an aid to digestion, sometimes with only a wafer; , sometimes, by those who like the combination, with pie, and our English cousins make their last course at dinner one of cheese with celery. WELSH RAREBIT (Mrs. Rorer) Two cups grated cheese, two eggs, one-half cup of milk, salt and cayenne to taste. Toast carefully slices of bread with the crusts removed. While hot, butter them, and then plunge in a bowl of hot water. Place on a heated dish and stand in oven to keep warm while you make the" rarebit. Put the milk in a porcelain-lined or granite saucepan; stand it over a mod- erate iire; when boiling hot, add the cheese; stir continually until the cheese is melted; add salt, cayenne and yolks, and pour it over the toasted bread. If the rarebit is stringy and tough, it is the fault of the cheese not being rich enough to melt. Old English dairy cheese makes the best Welsh rarebit. Stale beer may be used in place of milk. BAKED POTATOES WITH CHEESE (Mrs. Lincoln) Divide a hot baked potato in halves the long way, lay in a slice of cheese same size and one-third inch thick, put together, press slightly and cover with napkin and by the time it is served, cheese will have softened, and make a savory addition to the potato. MACARONI OR SPAGHETTI (Mrs. Lincoln) Break into half-inch bits, cook in boiling salted water till tender; drain, reheat in stock, or strained tomato, or milk, season with salt, pepper and butter or cream, and when serving cover with grated cheese; or after boiling, moisten with white sauce (see page 41), or tomato sauce (see page 43), add cheese in layers and cover with buttered crumbs and bake twenty minutes. CHEESE 57 CHEESE FONDU (Marion Harland) Two cups milk, with a pinch of soda stirred in ; one cup very dry, fine crumbs, one-half pound of dry cheese; four beaten eggs, one level tablespoon of melted Cottolene, pepper, salt, and a pinch of mace. Soak the crumbs in the milk; beat in the eggs, Cottolene, sea- soning, lastly the cheese. Butter a pudding dish; put in the mix- ture, strew the top ■yvith fine crumbs, and bake covered, half an hour; then brown quickly. Eat soon, as it will fall in cool- ing. CHEESE S0UFFL£ (Mrs. Rorer) One and a half tablespoons Cot- tolene, one tablespoon flour, one- half cup milk, one-half teaspoon salt, three eggs, one cup grated cheese, cayenne. Stir the flour in the Cottolene while heating in a saucepan. Pour in the milk slowly and let it come to a boil; add the season- ing, the yolks of eggs well beaten, and the grated cheese. Pour into a bowl and let cool. - When cool, stir in the whites of eggs beaten stiff. Pour into small pans, or one shallow pan, arid bake in a moder- ate oven about twenty minutes. Pies and Pastry Pies have been greatly abused, but it is their abuse rather than their use which should be condemned. When properly made with Cotto- lene and eaten at suitable times and in moderation, they are no more indigestible for a normal person than are many other foods which so far have escaped this unjust criticism. , Cottolene is well adapted for pastry ; for it makes a light and deli- cate crust, and is much more wholesome than either butter or lard. As Cottolene contains no salt, always add salt in pastry making; This is a universal rule and must not be forgotten. Where Cottolene is used in place of lard or butter in recipes not in this book, be sure and use one-third less than where lard or butter is called for. The best results are obtained when all the ingredients in the mix- ing of the pastry are exceedingly cold. , PASTRY FOR ONE PIE (Mrs. Lincoln) Mix one scant half level teaspoon salt with one and one-half cup pastry flour. Chop in with a knife a scant one-half cup of chilled Cottolene. When it is well cut toget}ier, mix in very grad- ually three tablespoons cold water, chopping the mixture and try- ing to avoid wet streaks. Do not knead witti the hands. If soft lay the paste in a pan on ice until chilled. Sprinkle some flour on 68 PURE FOOD RECIPES the, molding-board; flour the rolling pin; roll into rectangular shape, gather together like a jelly roll, divide in two pieces, stand piece on end, pat it flat, then roll in circular shape till a little larger than the plate. When rolled to the required size cover the sides and bottom of the pie dish. Fill with the pie material. Roll the other part of the paste in the same way, making it one-half inch larger than the plate to allow for the filling and pufiing in baking. Make several incisions in the top crilst before you lay it on, that there may be an outlet for the steam, especially for meat pies. Put it on loosely, throwing the fullness back into the center with the edges just even and press them slightly together, first wet- ting the lower edge if it is for a juicy pie. Press the two crusts back slightly from the edge of the plate and mark, or not, as you please, with a fork or crimper. Marking keeps the crust from pufiing, and it also helps to retain the juice. Binding the crust to the plate with an inch strip of wet cloth is about the surest way to keep in the juice. CHOPPED PASTE (Mrs, Lincoln) Mix one level teaspoon of baking powder and one scant half level teaspoon salt with one heaped cup of sifted pastry flour. Chop in one heaped tablespoon of chilled Cottolene and mix to a stiff dough with cold water. Toss out on floured board, pat into rectangu- lar shape, and if to use at once divide in halves and roll to fit the plate. If the paste is^ soft, or you are not ready to make the pies, keep it in ice-chest wrapped in wet cloth between two pans. A larger amount of paste may be made, if many pies are to be pre- pared, and kept on hand in this way; but pies are better if filled and baked when needed. APPLE PIE (Mts. Lincoln) Line a tin pie plate with paste ; cut five or six greening apples in quarters, remove skin and core and lay the quarters round the edge of the plate uniformly. If apples are very large, cut each quarter in half, but usually one thick piece of apple will soften in baking as quickly as several thin pieces piled one- on another. Heap the dish with the broken pieces in center. Sprinkle two tablespoons of water over the fruit, but do' not sweeten until baked. Lay the upper crust on lightly without pressing the edges. Bake till apples are soft. When the crust is brown raise it a litfle and if the apples are tender remove the pie from the oven. Slip a knife arovmd between the crusts and lay the top aside. Melt and boil slightly one-half cup of sugar, or more if apples are very tart, in two tablespoons of water, add one teaspoon of butter, or a few grains of salt, and any spice desired (cinnamon, nutmeg or allspice — but lemon juice with a a little of the grated rind is best PIES AND PASTRY 59 of all). Pour this syrup over the apple, being sure that every part has its share, replace the cover, press the edges together, and you have a pie in which you will surely have saved all the juice and flavor of the fruit. CHERRY OR BERRY PIES (Mrs. Lincoln) Line a deep earthen or granite pie plate with paste, put a half- inch strip round the edge, first wetting the lower paste. Sprinkle over the paste one-half cup of sugar mixed with one rounded tablespoon of flour and dot it with one teaspoon of butter. Fill the plate with cherries or fruit, which have been washed, drained, stoned, and rolled in sugar. Cut through the upper crust in two or three places, lay it over the fruit and press the edges close to the rim. Bake about half an hour and serve while warm. CREAM PIE (Mrs. Lincoln) Line a shallow plate with a crust, prick several holes in it to pre- vent rising unevenly, put on a border half an inch wide using fluted j agger for cutting; bake quickly and set away to cool. Mix one level tablespoon of corn- starch and two rounded table- spoons of sugar and stir them into the beaten yolk of one egg, add one-fourth level teaspoon salt, the beaten white and two cups of hot milk. Strain into double boiler and cook twenty minutes stirring frequently. Flavor with vanilla and pour into the baked crust. Serve cold without any cover; or, if you like, spread a thin layer of apple jelly .over the top, cover with a meringue of two egg whites and one-half cup powdered sugar beaten stiff and slightly browned. CUSTARD PIE (Mrs. Lincoln) Use a plate about an inch and a half deep, with not too flaring edge. Roll out crust an inch larger than the plate, turn the edge under, first being sure that no bubbles of air are left between crust and plate, and pinch the crust into a fluted rim. Heat three cups milk, beat yolks of three eggs with one-half cup sugar till light, add one-half teaspoon salt and a little grated nutmeg, if you like it ; add the hot milk and the whites of eggs beaten ■ only till foamy. Beating the whites separately may seem unneces- sary, but it gives a more uniform- ly browned crust, of fine grain like that of nice cake, instead of the blistered patches of brown over a yellow uneven surface which is often seen. Brush the under crust With a little white of egg left in bowl, dredge lightly with flour and then strain the custard into the dish, adding the last portion after setting the dish in the oven, if it seems to be too full. Bake slowly till it pufiEs up all over and a knife inserted in the center will come out clean and not milky. LEMON PIE WITH MERINGUE (Mrs. Lincoln) Mix one heaped tablespoon flour. 60 PURE FOOD RECIPES or slightly less of cornstarch, with three-fourths cup sugar, and scant one-fourth teaspoon salt, add the well, beaten yolks of three eggs, and white of one^ the grated rind of half and juice of one large lemon, and one cup water. Bake it in plate lined with rich crust in a moderate oven. Beat whites of two eggs with one-half cup powdered sugar till very stiff, pile it roughly on the pie and color it slightly in moderate oven. MtNCE PIE MEAT (Mrs. Lincoln) The proportions for one cup of meat are given, and the recipe may be doubled or quadrupled as desired. One cup each of chopped boiled meat, seeded raisins, brown sugar, meat, liquor, and boiled cider; three cups chopped apples; one-fourth cup each of chopped citron and molas- ses, and any stewed dried fruit (peach, apricot, or prune); one tablespoon each of salt and cinna- mon, one-half teaspoon each of mace and nutmeg and allspide if you like, the juice of one orange and one lemon with grated rind of half, or one strip of candied peel, a few grains of pepper, and when the pies are ready to bake sprinkle each with one-half teaspoon rose water. Use beef from the neck or round — juicy, lean, with a little fat; cook in the liquor and use this for moisture. If boiled cider is not at hand, use syrup from sweet pickle; or, use more lemon and orange juice. Mix thoroughly and cook till apples are clear. Seal in jars for keep- ing. Wine and brandy may be used if considered necessary, but it is good enough without. PUMPKIN PIE (Mxs. Lincoln) Use the small, deep-colored pump- kins, cut in quarters, remove seeds and bake it skin side down till tender; scoop out pulp and sift it. For one pie allow, if baked in a deep plate, two cups of pump- kin, two cups scalded milk, one beaten egg, or one common crack- er rolled fine, one-half level tea- spoon ginger, one-fourth cup sugar, one-fourth cup molasses, one level teaspoon salt, and if you like grandmother's way, add two tablespoons of boiled and seeded raisins. Always boil raisins first, for the baking in the pie will not cook them enough. Mix in the order given and bake in a deep plate lined and bordered with a plain or fluted rim. It is done when it puffs in center and shrinks away from the edge. RAISIN PIE (Miss Willis) Grate the yellow from one lemon, discard all the white part of rind and seeds. Chop remainder of lemon and a cup of stoned raisins together, add a pinch of. salt, a piece of butter the size of walnut, half a. cup of molasses, one cup of brown sugar and two cups of water. Boil all together five minutes. Then thicken with five tablespoons flour. Bake with two crusts. PIES AND PASTRY 61 APPLE CAKES (Miss Willis) Two eggs, one cup sugar, one- half cup milk, two cups flour, two teaspoons baking powder, one scant tablespoon Cottolene, melt- ed. Measure the flour and add to the baking powder; beat the eggs; add the sugar and beat again; add milk and flour alter- nately; the Cottolene is put in last. Pour into two greased Washington pie plates and put the apples on top as thickly as you can. If the slices will stand up, so much the better. (The apples are pared, cut in eighths, and these eighths again divided into two or three sections). Sprinkle with about two table- spoons sugar and bake for half an hour, or until done. Serve hot. COCOANUT CUSTARD (Mrs. Rorer) One pint milk, two eggs, one-half cup sugar, one-half grated nut- meg, one cup grated cocoanut. Beat the eggs and sugar to- gether until light, then add the milk, nutmeg and cocoanut. Line two pie dishes with plain paste, fill them with this mixture, and bake in a quick oven for thirty minutes. CHINESE DUMPLINGS (Miss Willis) Put a quart of ripe tomatoes into a shallow dish, add seasoning of salt, pepper and a little butter, and a little ginger, if liked. Cover and let them get boiling hot. Meanwhile make a drop batter with two cups of sifted flour, two teaspoons baking powder, one- half teaspoon salt and sufficient water to make batter that will drop from a spoon. Add a cup of cooked sausage meat or highly seasoned cooked meat to the batter and drop it from a spoon on top of the boiling tomatoes. Cover closely and steam for twen- ty minutes. Serve dumplings as a border around the tomatoes. BAKED APPLE DUMPLINGS (Miss Willis) For six dumplings use half the rule for pie crust, and six large tart apples. Core and pare the apples. Divide the paste into six parts, and roll outgone piece into a shape and size that will cover the apple. Place an apple on this and fill the center with sugar, a lump of butter the size of a hazelnut and some cinnamon. Now draw the paste over the apples and press the edges to- gether. Put the dumplings in a baking pan, the rough side down, and proceed with the others in the same manner. Bake in a moder- ately hot oven for half an hour. Serve hot with a nutmeg or cold sauce. SULTANA TARTS (MrSs. Armstrong) Make pastry with one and one- halt cups of flour, one teaspoon of salt, five tablespooiis of Cotto- lene and two of butter. Wash the salt from the butter and pat out into a flat cake. Cut the Cottolene into the flour as for any pastry and then moisten with ice-water. Flatten the paste out 62 PURE FOOD RECIPES with rolling-pin, lay the butter on this, inclose from either side of crust, making three folds, then turn, roll and fold as usual and chill thoroughly before using. Roll out thin, cut into rotmds and bake over inverted mufiin tins. For the filling, scald one and one-half cups of milk and thicken with one - fourth cup of flour mixed with one- third cup of sugar and a little cold milk. Cook in double boiler for ten minutes, add a little salt and two beaten egg yolks, and when cool flavor with vanilla and sherry. Before filling the shells of pastry, add one-half cup of Sultana raisins to the custard (if raisins are hard they may be softened by adding to hot filling when done). Cover with a meringue made of two egg whites, four tablespoons of sugar and a little nutmeg and cinnamon. Brown lightly and serve very cold. Puddings and Satices Use Cottolene in puddings the same as you would butter, except to use one-third less of Cottolene, unless the quantity given is very small. The same amount of Cottolene as of butter would make the article too rich. Make your rich pudding on days when you have the second serving of a roast, or some made-over dish, or at times when the first course is less in quantity than usual. CUP CUSTARDS (Mrs. Lincoln) Scald one quart of rich creamy milk. Beat four egg yolks; add four tablespoons sugar and one- half level teaspoon salt and beat till thick like cream. Beat the whites till foamy, not stiflE, mix well with the yolks and add hot milk. Stand cups in a shallow pan in the oven, stir the foam down and fill cups to overflow- ing, or nearly so. Put hot water in the pan and bake in a hot oven, watching them carefully that they do not scorch. Lay but- tered paper over if needed. Test with a knife as soon as they begin to puff and if clean, not milky, they are done. A little nutmeg may be used if liked, but many prefer the simple flavor of the custard, or to boil the sugar to caramel. (See page 63. Sago- pudding.) RICE PUDDING (Mrs. Lincoln) Known also as creamy, and poor man's pudding. Soak for half an hour three tablespoons of washed rice and three tablespoons of sugar (rounded measure) in a quart of milk in a baking dish. Bake very slowly, stir up from bottom two or three times. Bake two or three hours, or till rice is soft, whole, and surrounded by a rich, creamy syrup. It should not bake dry, nor be underdone. BUDDINGS AND PUDDING SAUCES 63 When just right it is queen of all rice concoctions, and may be served hot with butter, or cold with cream. Boiled raisins, quar- tered apples, or prunes, may be cooked with rice to give variety. SAGO PUDDIRG (Mrs. Lincoln) Scald onto quart of milk in double boiler; add one-third pup of sago and one-half level teaspoon salt and cook one hour, or till trans- parent, stirring frequently. Add one level tablespoon Cottolene and one egg beaten. Melt one- half cup sugar in a saucepan till brown, add one-half cup water and stir into the sago. This gives caramel flavor. Turn into a greased pudding dish and bake about twenty minutes. Eat hot with butter. One egg is suffi- cient. Do not be tempted to make it less delicate by adding more. SPICE PUDDDfG (Mrs. Lincoln) Mix two cups sifted pastry flour, one level teaspoon soda, one scant teaspoon of baking powder, two level teaspoons mixed spice, one- half level teaspoon salt, one-half cup chopped raisins, and one- fourth cup chopped nuts. Mois- ten with one-half cup each of sour milk and molasses and two table- spoons melted Cottolene. Grease some half pint tin cups, or small Cottolene pail, or half pound cans, half fill with the batter, cover with greased paper, or the tin covers if they have them; set them on a pan in a kettle of boil- ing water and cook about one hour. Replenish the water as needed, and keep half of the mould in the water all the time. Serve with leinon sauce. GINGER PUDDING (Mrs. Armstrong) Mix together thoroughly one and one-half cups of flour, one tea- spoon each of ginger and soda, one cup molasses, two-thirds cup of boiling water and one beaten egg. Steam one hour in a tube pan, and serve with either hard or liquid pudding sauce. BATTER PUDDING (Mrs. Armstrong) Sift together one and one-half cups flour, two scant teaspoons of baking powder and one-fourth teaspoon of salt. Beat four eggs well, add one pint of milk and mix well with sifted flour. Add stifily beaten whites of eggs, and bake in rather hot oven. Serve promptly when done. Strawberry Sauce Cream four tablespoons of Cotto- lene and add One cup powdered sugar and one egg yolk. Beat in half a cup of preserved fruit, or jam when fresh berries cannot be obtained. Chill well before ■ serving. WHOLE WHEAT PUDDING (Mrs. Lincoln) Mix two cups whole-wheat flour, one-half level teaspoon' each of soda and salt, stir in one cup of sweet milk, one-half cup molas- ses, and one cup stoned and quar- tered raisins (or use ripe berries. 64 PURE FOOD RECIPES dates or figs) and one-half cup riuts. Steam as directed for Spice Pudding. Serve hot with butter, or cream, or lemon sauce. It will keep several weeks. LITTLE COTTAGE PUDDINGS (Miss Willis) Four tablespoons Cottolene, one- half cup sugar, two well beaten eggs, one-half cup water, two cups flour, two teaspoons baking poiyder. , Beat butter, sugar and eggs together until light, add water, then flour sifted with the baking powder. Bake in quick oven in mufiin tins. Serve hot with lemon sauce. Lemon Sauce Put one egg, three-quarters cup sugar, two tablespoons butter, four tablespoons cornstarch and one teaspoon grated yellow rind of lemon in a saucepan and beat smooth and light. Pour over this a pint of boiling water, flavor to taste with lemon juice and serve. STEAMED mDIAIT PUDDmG (Mis. Rorer) One-fourth pound beef suet, small piece stick cinnamon, grated rind of one lemon, one pint Indian meal, one pint milk, three eggs, one gill molasses. Chop the suet very fine and mix with the Indian meal; put the cinnamon in the milk, then put it in a farina boiler to scald; strain it while hot and stir in gradually the Indian meal and suet; add the molasses; cover the mixture and let stand over night. In the morning beat the eggs, without separating, until very light; stir them into the pudding, turn into a greased mold or well-floured pudding bag, leav- ing plenty of room for it to swell. If in a mold, put on the cover; if in a bag, secure it well at the tying place, lest the water should get in, which will infallibly spoil it. Put it iijto a pot of boiling water and boil continuously for five hours; replenish the water as it evaporates with boiling water. When ready to serve, remove the pudding carefully from the mold or bag and serve immediately with wine sauce. APPLE PUDDING (Miss Willis) Peel and grate, about a quart of" tart apples, enough to make a pound of grated apple pulp ; beat a quarter of a pound of Cottolene and one-half pound sugar to. a cream, and then beat into them the' yolks of six eggs; add the grated apple ; half a pint of cream, the grated rind and juice- of a lemon and a saltspoon of pow- dered cinnamon; line a pudding dish with half-inch slices of stale bread, soaked in milk, or in a custard made by mixing three beaten eggs and a quarter of a pound of sugar with a quart of milk. The dish may be lined with a nice pastry if it is pre- ferred. After the dish is lined, beat the whites of six eggs to a stiflE froth, mix them lightly with the prepared apple piilp; put them into the pudding dish, lined PUDDINGS AND PUDDING SAUCES 65 with bread or pastry, and place the pudding in a hot oven to bake until the bread or pastry is nicely browned. Then dust it , over with powdered sugar and serve it hot. Serve with the pudding pow- dered sugar or any good pudding sauce. BREAD AND BUTTER PUDDING (Mrs. Rorer) Cut in thin slices a baker's five- cent loaf ; wash and pick one cup currants; butter each slice' of bread; put a layer of this bread in the bottom of a one quart mold or basin; then a sprinkling of currants, and so on until all is used; beat four eggs and half a cup sugar together until light; add gradually one pint of milk and a quarter of a nutmeg gsated; pour this over the bread; let stand fifteen minutes and bake in a moderate oven thirty minutes. Serve cold with cream sauce. QUEEN OF ALL PUDDINGS (Mrs. Rorer) One pint bread crumbs, one cup sugar, one scant ounce Cottolene, one quart milk, four eggs, juice and rind of one lemon. Soak the crumbs in the milk for half an hour; beat the yolks and sugar together until light; then add them to the crumbs and milk; mix and add the lemon. Pour into the pudding dish and bake in a moderate oven half aii hour. Whip the whites of the eggs until frothy; add to them four tablespoons of powdered sugar, and beat until very stiff. When the pudding is done, put over the top a layer of the whites, then a layer of friiit jelly; then another layer of whites and put back in the oven a moment to brown. Serve cold with cream sauce. This will serve eight per- sons. HUCKLEBERRY PUDDING (Mrs. Armstrong) Cream a scant halt cup of Cotto- lene and beat into it gradually one cup of sugar. Then beat in three eggs, singly, until the mix-; ture is light and smooth. Add alternately one-half cup of milk and about two cups of flour sifted, with two teaspoons of baking powder and a little salt ; then add one cup of floured blueberries. Bake in a moderate oven and serve with a hard sauce. Hard Sauce Cream one-half cup of butter and beat in thoroughly a generous cup of powdered sugar. Add a little nutmeg or a tablespoon of sherry. COFFEE JELLY (Mrs. Lincoln) Soak one-half box gelatinei in one- half cup cold water till soft; dis- solve it in one cup boiling water, add one-third cup sugar and one pint of clear boiled coffee. When sugar is dissolved strain through fine cloth and turn into molds or shallow pans wet in cold water till firm. If cooled in pans, cut in blocks, or break up with fork, when ready to serve. Serve with thin cream and- powdered sugar. 66 PURE FOOD RECIPES Whipped cream looks very at- tractive with it, but it will not blend with the jelly so well as will the thin cream. BANANA CUSTARD (Miss Willis) Put into a saucepan four table- spoons cornstarch, one cup gran- ulated sugar, one-third of a cup of butter, and beat together until mixed smooth, then pour in one quart of freshly boiled water. Beat the yolks of three eggs very light and add the mixture to them. Place over the fire in a double boiler and cook and stir until thick. Mince some fine ripe bananas very fine, sprinkle them lightly with lemon juice and add to the custard when it is cold. Turn into a pudding dish. Beat the whites of the eggs to a very stiff froth and fold in lightly one-haJf cup powdered sugar. Flavor with juice of one-half lemon. Heap on top of the pudding and brown lightly in the oven or with salamander. Serve cold. FRUIT WHIP (Miss Willis) A quick dessert may be made from two large tablespoons of raspberry jam, and the same of currant jelly, beaten with the whites of two eggs, and two table- spoons of fine sugar. Mix all together and beat until very light. Place in slender glasses and serve with small fancy cakes. Blueberries and rhubarb may be combined for jam. Use one- third more of the pieplant, by measure, than you do berries. Use a little water, only just enough to keep the mass from burning, and sweeten well, (^ook for fifteen minutes and seal in jars. For pies it may be canned with less sugar. A little lemon juice, or vinegar, improves blueberry pies. SNOW PUDDING OR LEMON SPONGE (Mrs. Lincoln) Soak one-fourth box gelatine in one-fourth cup cold water till soft; dissolve it in one cup of boiling water, add one cup sugar and one-fourth cup clear lemon juice. When the sugar is dis- solved strain it into a large bowl and let it cool. Break three eggs and reserve the yolks for a custard sauce made as for soft custard. Beat the whites slowly till firm and as the gelatine be- gins to stiffen beat it till light, and add it to the egg and beat all together till very light and white. When stiff enough to drop, turn it into a deep glass dish and let it become very cold before serving. Serve the custard in a pitcher and garnish the dish of snow with drained canned pears as large and white as possible. ORANGE CREAM (Miss Willis) Heat half cup orange juice and half cup sugar in the double boiler. Beat the yolks of two eggs and half cup sugar and stir the hot mixture into this, cooking until spoon is coated with custard. Then add one-fourth package of PUDDINGS AND PUDDING SAUCES 67 gelatine dissolved in one-fourth cup cold water and strain into one and one-half cup cream fla- vored with grating of orange peel. Stir over ice until the mixture begins to thicken ; then turn into a mold and set. FRUIT TAPIOCA PUDDING (Mrs. Lincoln) Cook three-fpurths cup of pearl tapioca in one quart boiling salted water in double boiler one hour, or till soft. Pour it into a deep baking dish containing seven pared and cored apples, -or peach- es, quinces, or pears, or one quart rhubarb cut in inch pieces, or half a pound of stewed prunes. Add one cup of sugar and bake till fruit is tender. Serve hot with cream. Or, use fresh ber- ries, or fruits requiring no cook- ing, or one cup of any prefe?red jelly, and simply stir them into the hot tapioca, and turn into a dish and serve cold, with cream and sugar. CREAMY SAUCE AHD HARD SAUCE (Mis. Lincoln) Cream one-foUrth cup of butter, add slowly one-half to one cup powdered sugar, beat in gradu- ally two tablespoons rich fruit syrup, or wine, or any fresh fruit juice, and two to four tablespoons thick cream (whipped or not, as you have time) Serve hot by standing bowl over boiling water just before serving, and stirring only till melted and creamy. Or, serve cold; or, if for hard sauce. omit cream and pack it into dish for serving and chill till firm. SOFT CUSTARD SAUCE (Mrs. Lincoln) One pint milk, three eggs, one- half cup powdered sugar, one teaspoon vanilla. Put the milk on to boil in a farina boiler. Beat the eggs and , sugar together until light and creamy, then stir them into the boiling milk and stir over the fire until they begin to thicken, no longer or the sauce will curdle. Take from the fire, add the vanilla and turn out to cool. CARAMEL SAUCE (Mrs. Rorer) One cup granulated sugar, one cup water. Put the sugar into an iron saucepan, stir with a wooden spoon over a quick fire until the sugar melts and turns an amber cilor, then add the water, let boil two minutes and turn out to cool. CRANBERRY SAUCE (Miss Willis) Pick over and wash two quarts of cranberries in plenty of cold water; put them into a porcelain- lined saucepan, with a cup of hot water, and one pound of sugar, and stew them gently until they are tender enough to rub -through a sieve; then use them a^ a sauce for roast pig or turkey, or cool the sauce in a jelly mold. If the sauce is cooled in molds wet with cold water, it will make a jelly firm enough to turn out in the shape of the molds. ^ 68 PURE FOOD RECIPES Ice Creams, Ice@» Etc. For all kinds of ice creams, turn the cfank slowly at first but continu- ously, until it begins to stiffen; then rapidly till the beater goes hard; remove beater, pack the cream down, cover, and repack freezer if you wish the cream to stand and ripen. Do not draw off the water till you repack the. freezer. PLAIN ICE CREAM— COFFEE (Mrs. Lincoln) Flavor one quart of rich milk with one cup of strong clear coffee and put on to boil. Moisten one- half cup of sugar, one saltspoon of salt and three tablespoons, level measure, of flour, with one-fourth cup of cold milk, and stir it into the boiling milk. Cook over boiling water twenty minutes, stirring till smooth and thick- ened. Add two eggs beaten with another half cup of sugar, stir until egg is set. Strain, and when cold freeze; use three parts fine ice and one part rock salt. Half a cup of cream or more will improve it, but it is good with- out, and will not taste of flour if well cooked. More eggs niay be used if liked richer. STRAWBERRY ICE CREAM (Mis. Lincoln) Mash one quart of fresh clean ber- ries, add one cup of sugar and when dissolved squeeze out the juice through cheese cloth. Di- lute with one pint of thin cream, or cooked soft custard, add sugar if needed and freeze as usual. VANILLA ICE CREAM (Mrs. Lincoln) Dissolve one cup of sugar in one quart of thin scalded cream. ' Cool, add a bit of salt and one teaspoon of vanilla extract, or enough to flavor to taste. Strain and freeze as usual. LEMON ICE CREAM (Miss Willis) Two quarts cream, two cups white sugar, juice and rind of four lemons. The rind of the lemons-' should be rubbed in lumps of sugar and put in the cream, beat to a froth and freeze. • BISQUE ICE CREAM (Mis. Rorer) One quart good cream, one-half pound macaroons, two lady fing- ers, one-half pound sugar, four kisses, one teaspoon vanilla, one teaspoon caramel. Pound the macaroons, kisses and lady fingers (which should be stale) through a colander. Put one pint of cream on to boil in a farina boiler, add to it the sugar; stir until boiling hot. Take from the fire, add the remainder of the cream, and when cold turn into the freezer and freeze. When frozen add the vanilla, caramel and the pounded cakes, and (if you use it) five tablespoons of sherry. Beat the whole until perfectly smooth. Drain the ICE CREAMS. ICES, ETC. water from the tub, add more salt and ice, remove the dasher, cover the freezer and let stand three or four hours to ripen. CHOCOLATE PARFAIT (Mrs; Lincoln) Stir two squares of unsweetened chocolate, one-half cup of sugar, and one-half cup of water over the fire and boil until thick. Beat yolks of two eggs with one-half cup of sugar, and a bit of salt, add them to the chocolate and cook over hot water till the egg is thick. Cool in a pan of cold water, stirr- ing frequently. Flavor one cup of thick cream with vanilla, whip it stiff, and fold it into the cooked mixture. Pack it into a mold, solidly and very full, cover with buttered paper an inch larger than the mold, and buttled side up ; put on the tin cover and immerse it in equal parts of fine ice and rock salt for three hours. CAFt PARFAIT (Miss Willis) Boil one cup sugar and one-fourth cup clear black coffee together to thread degree and then pour in a fine stream into the beaten yolks of six eggs. Return to the fire in a double boiler and stir and cook until the mixture coats a spoon. Beat until cold, then add one pint of double cream, fiavored with one-fourth cup strong, clear coffee and whipped stiff and dry. Pack in ice and coarse salt for four hours after placing in the mold. Do not freeze a parfait by turning as you do ice cream, sherbets, etc. CARAMEL MOUSSE , (Mis. Lincoln) Melt one-half cup of sugar in a saucepan and stir till dark brown; add one-half cup of boiling water, simmer ten minutes. Then dis- solve in it one level tablespoon of granulated gelatine which has been soaking in cold water to cover, till soft. When cold stir into it one pint of thick cream, whip it stiff, pack it in a mold or the freezer can and keep it in ice and salt (equal parts) for three hours. WATER ICES (Mrs. Lincoln) Are made with sweetened fruit juices, diluted more or less with water. If desired clear and hard, they are frozen by using one part rock salt and three parts fine ice, turning the beater only often enough to keep it from becoming clogged; then, after removing the beater and packing the mixture tightly in the can or mold and surrounding it with ice and salt, it is left to ripen for an hour or more. Boiling the water and sugar to a syrup gives to all frozen mixtures a finer flavor than when used unboiled, and a quantity may be prepared to save time when needed. FRAPPf (Mis. Lincoln) This is any water ice frozen soft, or till of the consistency of mush. By using from one-half to equal parts of salt and ice, a granular texture is secured. The mixture is usually served at once and melts quickly. -70 PURE FOOD RECIPES Coffee, chocolate and tea may be prepared as for the table, cooled and frozen as above, and they become Frapp6. SHERBETS (Mrs. Lincoln) Are water ices with a creamy consistency, obtained by using the beaten white of egg, or a little gelatine, and turning the crank rapidly to make the mixture light. Or, they are milk ices flavored with fruit juices. LEMON SHERBET (Mrs. Lincoln) Soak one-half teaspoon of gela- tine in one-half cup of cold water till soft. Boil four cups of water and two cups of sugar ten min- utes. Halve six large, juicy lem- ons, remove seeds and press out the juice; add that with the gela- tine to the hot syrup and if needed add more sugar; when dissolved strain and cool. Freeze by turning the crank rapidly until creamy .and stiff. None of the volatile oil from the lemon rind is used, and many prefer this mild flavor. If lemon ices lack brightness, or are too sweet, add a little citric acid, or cream of tartar. If the flavor of the rind is preferred, steep thin por- tions of it in the syrup. BANANA SHERBET (Mrs. Lincoln) Boil one pint each of sugar and water ten minutes; stir hot into the beaten whites of two eggs; add one-half cup of lemon juice, and the mashed pulp of six banan- as. Strain and when cool freeze as for sherbet. VELVET MILK SHERBET (Miss Willis) Scald one quart milk in double boiler. Add two cups sugar and stir until dissolved and milk looksi blue, then set away to cool; when cold, pack the freezer. Turn in the cold milk, cover, let stand five minutes, then turn occasionally until it seems ice cold, then add the strained juice of three lemons. Turn until the sherbet is quite thick. Add a meringue made with whites of two eggs, and two tablespoons powdered sugar. Work thor- oughly together, finish freezing, repack and set away for two hours to ripen. This is delicious. Canning and Preserving In caiming, the jars should be thoroughly washed; the fruits must be cooked in the jars or filled into them boiling hot. The lid must be sterile and put on the jar while both the jar and the lid are hot, and they must not be opened until needed for use. Large fruits are better cooked in the jars; small fruits may be cooked in a preserving kettle and filled in the jars, providing they are carefully handled. Small fruits should be just ripe, not under or over CANNING AND PRESERVIN,G 71 ripe. This is also a good thing to remember in jelly making. Over- ripe fruits will not combine with sugar to make a brittle, clean jelly. A good dear syrup for preserving is made by using a pound of sugar to half a pint of water; before it begins to boil, beat into it the white of an egg slightly beaten; remove the scum as it rises until it is perfectly dear. For covering tumblers of jellies and preserves, melted paraffine is excellent. Pour it over the perfectly cold jelly and it will form a thin crust that is dean, tasteless and durable. It can be taken ofi and used again. Mutton tallow is sometimes used for the same purpose. CANNED FRUITS Raspberries, etc. (Mis. Lincoln) One quart berries, one-fourth cup water, one-half to one cup sugar. Use only fresh fruit, free from mold, and rinse quickly; one spot of decay will often spoil the whole mass. Lay aside the large berries, mash the broken portions, heat them in the water in porcelain kettle till the juice flows. Press juice out through cheese cloth, add to the sugar and when boiling add reserved ber- ries; press them with wooden or silver spoon under the syrup without stirring to break them; boU fast three minutes. Have large-mouthed jars, pint size preferred, with perfect rubbers and covers, scalded and standing in pan of hot water near by. Put on the rubber, skim fruit into jar, boil syrup two minutes longer, strain into the jar, fiU to over- flowing, put on cover and damp, wipe and set away. Follow this method for other fruit, adding more water for blackberries, more sugar for strawberries, and use less of each for blueberries; cut rhubarb in inch pieces and use two cups sugar; cut pineapple in half inch slices or bits, discarding the core, and add one tablespoon lemon juice; stone cherries, or a part of them at 'least, and add more sugar to the sour varieties. Cut large peaches and pears in halves, remove skin, core or stone; add slivers of lemon rind to pears and a few of the stones to peaches. Cook till tender in the syrup, or in water if hard, allowing two cups of water to each quart of pared fruit. Cut quinces in quarters, pare and re- move all the granular part near the core; cook in clear water till soft and allow from one to two cups of sugar. PRESERVES (Mrs. Lincoln) Follow the same general direc- tions as for canning, but allow equal weight of sugar and fruit and cook the fruit longer in the syrup, boiling the latter down till quite thick. PRESERVED PEACHES (Marion Harland) Weigh the fruit after it is pared and the stones extracted, and allow a pound of sugar to every 72 PURE FOOD RECIPES one of the peaches. Crack one- quarter of the stones, extract the kernels, break them to pieces and boil in just enough water to cover them, until soft, when set aside to steep in a covered vessel. Put a layer of sugar at the bottom of. the kettle, thai one of fruit, and so on, until you have used up aU of both; set it where it wiU warm slowly, until the sugar is melted and the fruit hot through. Then strain the kernel water and add it. Boil steadily until the peach- es are tender and clear. Take them out with a perforated skimmer and lay upon large, flat dishes, crowding as little as pos- sible. Boil the syrup almost to a jelly — that is, until clear and thick, skimming off all the scum. Fill two jars two- thirds full of ;the peaches, pour on the boiling syrup and, when cold, cover with brandy tissue paper, then with cloth, lastly with thick paper tied tightly over them. The peaches should be ready td take o& after half an hour's boiling; the syrup should be boiled fifteen minutes lon- ger,fast,at]:doftenstirred,to throw up the scum. A few slices of pineapple cut up with the peaches flavor them finely. JELLIES Currant, etc. (Mrs. Lincoln) Pick over and mash the currants, let them drain without pressure over night. Measure the juice and allow an equal amount of fine . granulated sugar. Put not more than three pints to two quarts of the juice on to boil at a time, boil fifteen minutes. Have the sugar hot in the oven, stir it in and when boiling skim it, and boil from three to five minutes, or 4iU it thickens on a cold plate; pour into glasses which have been in hot water, and when cold cover with paper. Cut soft brown or white paper one-hatf inch larger than the glass, dip it into flour and water mixed to the con- sistency of thick milk. Drain, spread it on the top, draw the edges down smoothly and when dry it will be tight as a drumhead. Fruit juices that have water with them, like stewed apples or grapes, should boil long enough to evaporate this water; but never boil the sugar with the juice more than five minutes. Apple jelly may be made ■*ith one-fourth less sugar, and g^een grapes re- quire one-fourth more usuallv. Peaches, strawberries, and rasp- berries alone, make a thick syrup, which is not jelly; but combined with apple or currant juice, they will be firm and satisfactory. SWEET PICKLES (Hrs. Lincoln) Boil one quart vinegar, four pounds brown sugar and one cup of mixed whole cinnamon, all- spice, cassia buds and a few cloves (tied in a bag), cook in it eight pounds of fruit, ten minutes or till well scalded. Use ripe toma- toes peeled ; or peaches, wiped if woolly, pared if preferred; pears pared, and if hard, stewed till tender in clear water; or the rind CANNING AND PRESERVING 73 from ripe cucumbers, canteloupe, or watermelons, cooked till tender before cooking it in the pickle. For foiir successive mornings drain off the syrup, boil it ten minutes, and pour hot over the fruit. Then seal in jars as usual. GREEN TOMATO PICKLE (Mis. Lincoln} Slice half a. peck of green toma- toes, dissolve one cup salt in one quart of cold water, pour it on the tomato and, after standing two hours, drain through a colan- der till quite dry. Add to the tomato one quart of pure cider vinegar, one pound of brown sugar and one level tablespoon each of allspice, mustard and cinnamon, and one level teaspoon each of pepper, cloves and celery seed. Boil all together half an hour after it begins boiling and then simmer two hours. CtTRRANT CONSERVE (Mis. Lincoln) Five pounds of curranlts freed from stems, two pounds seeded chopped raisins, five pounds sugar, four oranges. Ckwk currants, rais- ins, and sugar together fifteen minutes after the mixture reaches the boiling point; add the grated rind and juice of oranges and cook all together five minutes longer. Serve as a relish with meat. Gooseberries may be used in place of currants. CUCUMBER PICEXES (Mis. Lincoln) Make a brine strong enough to float an egg — one pint of coarse salt and six quarts of boiling water; boil and skim till clear. Pick the cucumbers as they ripen, wash carefully without re- moving the prickles or breaking the skin, leave a bit of the stem on, and keep them covered with the brine. When you have enough for a jar, or after they have stood in the brine two days, drain them from brine, put into the jar, pour boiling spiced vinegar over and seal. A NEW MARMALADE Oranges knd Rhubarb in Delicious Combination (Miss Willis) A delicious and little known marmalade is made by adding to each quart of cut rhubarb six oranges and one and one-half pounds of granulated sugar. The white rind and the seeds are re- moved from the oranges, but the yellow peel and the fruit are to be sliced into the porcelain-lined preserving kettle after the rhu- barb and the sugar are in it This whole is boiled slowly until quite done and thick enough to suit. Sometimes three instead of six oranges are used, and a pound of fine seeded or seedless raisins take their place. FRESH FRUITS (Mrs. Lincoln) Oranges, grapefruit and melons. Serve very cold, wipe, divide half way down from stem end, remove seeds, and eat with a spoon, with or without sugar. Berries and small fruits: Pick over, hull, rinse, drain and serve with sugar. 74 PURE FOOD RECIPES Serve cherries, currants and grapes with their stems. Plums, pears, apples and bananas: wipe and serve whole. Peaches: wipe or pare; slice and sweeten if preferred. Pineapples: slice half inch thick, pare, pick ofi with a fork, discarding hard center, add sugar, lemon juice and a little water and serve very cold. Com- bine mashed and sweetened cur- rants with sliced bananas or with raspberries. BAKED BANANAS (Mrs. Lincoln) Peel, halve them each way, allow one level teaspoon sugar, one tea- spoon lemon juice and half level teaspoon butter for each banana; put them in earthen baking dish; nearly cover with hot water and bake about twenty minutes. BAKED APPLES, QUINCES (Mrs. Lincoln) Wipe, core, fill cavities with sugar, half cover with hot water, bake till soft, baste with the sjrrup. Serve quinces hot and dot with butter. Serve apples hot or cold and with or without cream. HARD PEARS, SWEET APPLES (Mrs. Lincoln) Wipe, Steam till nearly tender, add sugar to the water, turn both into pan and bake till soft. BAKED OR STEWED RHUBARB (Mis. Lincoln) Wipe, do not peel, cut in inch bits, sprinkle one cup of sugar over each pint of fruit, add no water; let it stand one hour, steam in double boiler, or bake slowly in deep earthen dish till soft. STEWED DRIED FRUIT (Mrs. Lincoln) Primes, peaches, apricots. Pick over, wash in tepid water and rub well'; soak over night in twice their bulk of cold water. Cook slowly, closely covered, till tender. Skim out fruit, add to the waiter sugar to taste (prunes need but little or none, and lemon juice improves them), boil five minutes, skim and strain sjrrup over the fruit, or boil down till thick if liked. SPICED GOOSEBERRIES (Mrs. Armstrong) Place in the preserving kettle five pounds of gooseberries (capped and stemmed), one pint of vine- gar, four pounds of sugar and two tablespoons each of ground cin- namon and cloves. Cook all slow- ly for about two hours, stirring it very often during the last hour, as it scorches easily. Put into a crock or in jelly glasses and cover with paraffine when cold. This keeps indefinitely and is excellent with either cold meats or to serve with steak. Cottolene comiis from the snowy cotton fields of the Sunny South. It is a pure, veeetable-oil short- enine — wholesome, nutritious, economical; it shortens your food, lennthens your life. INVALID COOKERY 7S Invalid Cooliery There are many food preparations in the market now — malted, peptonized, albumenized, etc., adapted to nearly every condition, or degree of invalidism. Milk has come to be considered by many phy- sicians as the most suitable food for those seriously ill, varied by eggs, and simple broths ; therefore, it seems unnecessary to take space for more than a few of these combinations. Cleanliness and delicacy in all appointments, and dainty serving, often add greatly to the value of the food, and should never be overlooked. BEEF JUICE Broil half a pound of lean, juicy round steak, cut one inch thick, until each side is just seared and the juice will flow when cut. Divide into small pieces and press in a lemon squeezer (or a oieat press if you have one), put the juice into a small saucepan and stand it in hot water, stir till the liquid is hot, but do not let it boil or cook enough to curdle. Salt slightly and serve immedi- ately. If you have cup in hot water and work quickly, there will be no need of reheating juice. GRUEL Have two cups of water (if rolled ' or flaked oatmeal is used— or three cups, if granulated meal) and one level teaspoon salt boiling briskly in top of double boiler. Stir in one cup of meal, boil rapidly five minutes, "then place top part of boiler over the lower part, cover, and cook from 30 to 60 minutes. When thoroughly cooked, take one-fourth cup of the mush, stir into milk or water and rub through a strainer. Heat, season and serve. Dilute with cream or milk. HOT EGGS FOR INVALIDS Place a small bowl, suitable for serving, in a pan of water just off the boiling point ; put in one tea- spoon butter and let it run over the bottom and sides; break in one or two eggs, add a bit of salt, and pepper if liked, and stir with a spoon till egg is mingled and tastes hot; serve at once with toast or wafers. This is more acceptable to an invalid than is a cold raw egg, or a soft egg with the white stringy and half- cooked. JUNKET Warm one pint of milk to blood heat, dissolve in it one tablespoon sugar and one -fourth teaspoon salt, flavor with one teaspoon vanilla or one tablespoon wine, or strong coffee; stir in quickly one junket tablet and turn into, a dish for serving. When firm and cold serve with sugar and cream, or with any fruit whip made by beating one egg white and one cup of mashed or grated fresh fruit, or stewed fruit, slowly till stiff. After the Meal is Over comes the washing of dishes, and the cleaning of greasy, dirty, pots and pans. The preparation of the meal is usually a pleasure; the clearing lip, dis- agreeable. Why not "let the Gold DUst Twins do your work"? GOLD DUST WASHING POWDER is the quickest dish-washer ever invented. It is a vegetable-oil soap ground into a smooth, golden powder, which dissolves instantly in any kind of water, cuts dirt and grease like magic, and does the big end of the work without your assistance. GOLD DUST is also unequaled for cleaning wood- work, scrubbing floors, cleaning refrigerators, bath- room fixtures, oilcloth, silverware, and for washing clothes. GOLD DUST makes every- thing it touches clean and sweet, and does it so quick- ly and well that, once you have used it, you would as soon try to bake without flour as keep house with- out GOLD DUST. At all grocers — Look for the twins on the package. Made only by THE K. K. FAIRBAWK COMPANY CHICAGO (Makers of Fairy Soap) "Let the Gold Dust Twins do Your Work" ti Have you a little * Fairy' in your home?'* There is no sting in Fairy Soap to worry- tender skins; no dyes or high perfumes are used to hide adulterations. Fairy Soap is so pure and neutral that it will not harm even the skin of a babe. Fairy Soap is white and stays white. It yields a rich, profuse lather, easily rinsed' qS;< it comes in a convenient oval ccike, just fitting the ' hand ; it floats. These qualities combined jnake Fairy the ideal soap for toilet and bath. It costs hut jc — but you can buy no better toilet or bath soap at any price. Made by THE N. K. FAIRBANK COMPANY CHICAGO For snow-white Table Linen use SUNNY MONDAY— the white laundry soap Sunny Monday is made from higher grade materials than ordinary laundry soaps — moreover, it pos- sesses remarkably quick dirt-starting qualities. It saves rubbing, saves time, saves wear and tear on the clothes, and makes them cleaner, sweeter, whiter than they ever were before. Sunny Monday will also wash woolens add flannels abso- lutely without shrinking, colored goods without fading; works well in any kind of water — hard or soft, hot or cold. ••SVSNY MONDJtY Bubbles Will wash away your troubles" Keep kitchen utensils sparkling bright It's easy when you use Polly Prim — the wonderful new cleaner. Obstinate stains, scorches, tarnish, on pots and pans, kettles, cutlery and other kitchen things, quickly vanish before Polly Prim. Polly Prim is a scouring soap in very finely powdered form; in addition, it con- tains ammonia, which not only aids in loosening the dirt and stains, but purifies and sterilizes ever3rthing it cleans. Polly Prim is especially good for cleansing refrig- erators. Polly Prim comes in a handy, sifter-top can. It cleans, scours, sweetens, brightens, and does not scratch. "When things are dim — use POLLY PRIM" INDEX 79 Index ^pple Cakes 6i Apple Dumplings 6i Apple Pie S8, 59 Apple Pudding 64, 65 Asparagus 48 B Baked Beans 46, 47 Baked Fruit 74 Baking — Time Tables for Bread, Cakes and Puddings o Bananas 66, 70, 74 Beans 46, 47 Beef 33.3s Beef Juice 75 Beef Loaf 35 Beets 47 Berry Pies 5p Beverages 10, 11 Biscuits II, 12 Boiling — Time Tables 9 Boston Brown Bread 16 Breakfast Cakes 11 Bread 'Si 16. i7 Bread — Time Tables for Baking 9 Broiled Steak 33 Broiling — Time Tables 9 Brown Sauce 4a Buckwheat Cakes 13 Buns 19 Cream Puffs 34 Cream Soups 49, 50 Croquettes 39, 40 Crullers 14, 15 Custards 61, 6a, 66, 67 Custard Pie 59 Desserts 63-67 Doughnuts 13. 14 Dumplings 61 36, 97 Eggs — for Invalids 75 Entr&s J . . .38 Fish 37-31 Fish Balls 39 Fish Cutlets 29 Fowl 37 Frapp^ , 69 French Dressing 53, 54 Fresh Fruits , 73, 74 Fried Meats 33, 34 Fritters 14 Frosting for Cakes 35, 36 Frozen Desserts 68-70 Fruit Cake 93, 33 Frying — Time Tables. ; . . 9 Cabbage 47. 48, 59 Cake Fillings 96 Cake Icing and Filling 95, 96 Cakes 19-96 Canning and Preserving 70-74 Cauliflower 48 Cheese 5<. 56, 57 Cherry Pie 59 Chicken Croquettes 40 Chicken, Pressed — Broiled 37, 38 Chicken Salad S3 Chocolate 10 Coffee 10. " Coffee Cake 18, 19 Consomm^ S" Cookies 94, 95 Combread ' 13 Cornmeal Cakes I9 Cottage Pudding 64 Crabs 3' Cranberry Sauce 67 Cream Pie si Game 31-38 Ginger Bread 23 Ginger Cookies .' 95 Grape Juice 11 Gravy 33, 37 Griddle Cakes 13 Gruel 75 H Ham 34 Hash 39 Hard Sauce 67 Horseradish Sauce 49 Ice Creams, . . . , 68, 69 Ices « . . .69 Icing for Cakes 95, 36 Indian Pudding 64 Introductory 3 Invalid Cookery 75 80 INDEX Index — Continued J Jellies 6s, »a Junket 7S L Lamb ; .33, 35 Layer Cakes la-aa Lemon Pie 59, 60 Loaf Cake aa M Uacaroni and Cheese 56 Marmalade j3 Mayonnaise 53 Measure, How to 8 Meat Pies 35. 36. 37 Meats 31-38 Meat — ^Time Tables for Baking 9 Milk Bread and Rolls 16, 17 Mince Pie 60 Molasses Cakes and Cookies 33, 35 Mousse 69 Mufi&ns la N Noodle Soup 50, 51 Nut Cake 23 o Oatmeal Cakes 34 Omelets ay Oysters (all styles) 30 Oyster Chowder 30 P Pancakes ' 13, 14 Parfaits .'gp Parsley Butter 43, 43 , Parsnips 4^ ' Peaches yj ^2 S?^, ' 4S".46 Pickles 73, 73 Pies, Pastry ; .57-63 Potatoes 44. 4S. SI, S3, s6 Pot Roasts 33, 33 Poultry >..... ...31-38 Pound Cake ai Preserves 71, 7a Puddings 6a-67 Puddintp: — Time Tables for Baking 9 Pudding Sauces 43. 67 Pumpkin Pie 60 R Raisin Pie 6e Relishes 55 Rice Cakes 14 Rice Pudding 63, 63 Roast Meats and Poultry 3 1-33 Rolls 17, 18 S Sago Pudding 63 Salads — Vegetable. . .' Si-53 Salads — Fruit and Nut 54 Salads — Cheese 54 Salad Dressings 53, 54 Sally Lunn 17 Sandwiches 54, ss Saratoga Potatoes 45 Sauces — Meat, Fish, Vegetable 41-43 Sauces — Pudding 63-65, 67 Sausage 35 Scalloped Meat, Fish, etc - ... 39 Sherbets 70 Shortcake is, 30 Soup 48-si Sour Milk Biscuit 11 Spanish Btm 33 Spinach 47 Sponge Cake tp Stewed Fruits 74 Stewed Meats 33, 34 T Tapioca Pudding 67 Tarts 61, 63 Tea 10 Time Tables for Cooking 9 Tomatoes 45, 53, 73 Tomato Sauce 43 Turnips 48 V Veal 34 Vegetables 43-48 W Welsh Rarebit 56 White Sauce 41, 4a Whole Wheat Bread 17 Whole Wheat Pudding 63, 64 Natures Gift from the Sunny South' SHORTENS YOUR FOOD LENGTHENS YOUR LIFE