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{Brothers MINNEAPOLIS 1915 Pickling.Maying Bread AND Baling Bread Selections Embracing General Candy and 'Pastry. Cooking. Preserving. . Canning. Jelly Making in Making JHCinnfe E.

" ."' Copyrighted 1915 By the Author JAN 18 1916 "CI.A420394 .

whose The original. as well training. or the one tlL tended Mho plies domestic science on a scientific principle. This littlebook in its simple is and unpretentious way dedicated to the Housewife is dealing with the perwho plexitie of preparing Its aim is to help provisioned as. and of the one who makes the home " the Faithful anew. is all that is claimed herein.for this duty is unfortunately author one contributes a few recipes that in the main. are proved im- old recipes written upon and simplified. the with cue limited. It is hoped and believed. but some a the meals. are nut infor the graduate of culinary art. that this book will be of lighten the burden assistance. the larder is not always whose great variety of fancy groceries. Household Cook.4 ace Prefi "fP*HE RECIPES contained in this booklet. .

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would ne'er blessed isn't would soon about cook. of it unnoticed. in quiet an of c. in lives duties live? you household the saves kindness expire. his author's But W the and cook. lore. earth's They time- the of musicians.ook. when honor every does she if partook. / long She zee raise her By Though lud . iuz'cnter. to goes and poet " lauding of zvho artist once household a man look. But I I shall About The the am surely queen zeorthy thousands. day. at she blessed We heroine greatest east never I'll tell you and sublime. M. and book. a is. . and never zee for sculptor. ALICE (In book JONES.Tribute A The is. write a womankind of household Farm " cook. famous praise But. ceaseless would The I her food Of zeord she that how all a household without Tray. hat my zvorth give. author. and Home). and ministers But praising folk great poets Heroine the Worlds to a simple way. hear The war.always li'orld All the The The the The hear The The lot The I lh lawyer The blessed Perhaps you The e think So.

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from to for rolls. grading. foreign separating from seeds wheat. for separating (23) Flour (24 Elevator. for break from 14) be break cloth for kernels. for various Si dusting for and bolting by middlings bran. of purified purified middlings flour for shipment. washing. From bran. wheat Scales. grinding purified to purifying and very middlings tine flour. scalpel'. more from bran. of second bin and packer. wheat all round thoroughly rolls. (3'5) Bran (16) Bran (17) Grading duster. Smooth for rolls. . for cleaning by air and middlings sifting. for further separator. for further break 3rd drying seeds. for Inn. for removing break 1st (10) 2nd (11) wheat bran. 2nd (13) 3rd bread break for separating scalper rolls. reduction rolls. for sifting fiour from (20) Flour (21) 2nd (22) middlings. (8) (9) Wheat dryer. middlings from middlings loosening middlings final separation of bran. Storage (3) for BREAD reserve supply in advance of wheat of requirements. after rupturing separated the cleansing loosening the middlings bran. bran enabling and interior. for (5) Scourer.seeds wheat. packing for raising products purified the various machines. sifting through cloth. for for further Hour grinding from to middlings. further bolting through sifting middlings from bran. (1) (2) from bins. i from grade Hour for shipment. (1 Dust (19) separating silzes of collector low bran packing reel. for mill (A) Mill BAKING 9 it is received. separate wheal. as separating kinds other of .BREAD MAKING AND for weighing Receiving separator. for to germ 1st for from lor scalper. bolter. (12. dust removing cylinder. Flour bolter. purifier. (6) Cockle (7) Wheat washer.

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into the three quickly cakes ruins Lakedwellers the were and ready ancient of the bread Chaldean the the of used hastened "Abraham read: "Make said. we a a small lump. loaf of . and the bread the cakes well baked made made Greeks teni. is the leavening from many earliest bread makers in the StoneSwitzerland Judging old the The were taste. comes makers it the bread sour grain are measures Egyptians. is Romans made ago. also unleavened first occupies been good - considered wholesome an art." the upon mention Passover. the of grain Chinese grinding The China. whole make grinding perfect found. Perhaps bread 4500 bread say - away until dough. by as place article of food. by Genesis In Sarah. in early Tlie scriptures frequently Bible times bread. found. into 18:6 and fine meal. years question Leavened Sour hot on knew inhabited that of who Avere earliest record of from from it. bakeries. knead History tells art of bread for reducing stones Loaves age." has a read of is portion or used. called.BREAD MAKING AND BREAD 11 BAKING Bread Bread the staff of life. in great and one. usually has a sour long time bread For a making it may who built stones far as to-day same dough. and in bread of the all peoples of the uncivilized world. hearth. way and "11 it it is commonly by is made as dough three an as or the four ounces next baking will leaven the be added that had ovens. an consent. and bake ns in the Jews of the we making. as the was day. common in all homes. of dough it and putting fresh it with mixing in this Bread made baking then and were concerned Fermented in early times. from what is leavening taking to variety. it. "ivilized and much Bread dates back before the beginning" of history.

principally the from Flour made winter of the states. The countries. is always and Some admired. pastry. best The less gluten. All wheat. successful home methods. years was yeast since first it bread palatable was that the art of bread not atyears until recent tained making degree is largely made any of perfection. bread and nicely of know must in all making its scientific principles. bread color. bakes that one necessary. many Gold foreign Medal. made bread making. Canada. Ceresota. western. is standard By brands grown ""l this wheat of patent and the process best rich in gluten and is the most creamy not white or poor flour. S. wheat wheat in the Northwestern spring chiefly ancestors and "Soft a a in all eastern Wheal it conin breads. always attention domestic ar1 challenges on authorities bread making. and Hour. wheat indicates is grown southern is called It i" It is of Hour. one flour. and leading Pillsibury's . This does booklet but the on most It is now the on chemistry of bread making. perhaps is shipped to all in Minneapolis." and spring spring. is made in all the world. though something treat not not flour about three nearly as as well hundred yeast. our while flour. practical. browned. parts lor Winter wheat is in the sown States in grey a from flour. is used tains macaroni. good called "Hard is generally color. in fact. "d course.BREAD 12 bread MAKING is the greatest of household plum]). by the modern possible making method of milling and wheat and used. loaves of bread. but is rich in starch. it is desirable. and Flour*' parts brands Best. and Wheat perfect U. soft wheat. who stands under- simple. this. which It is Flour Flour. a made is meant. and of America are and Occident. be to that claim the BREAD AND of yeast chemistry in successful BAKING baking A arts.

one turn on potatoes. two prepared' them beat cover well. warm half cakes a and hike of eup teaspoon a put Let soak oi' yeast. Add eup of flour. kneading Cover a one flour spongy. and in minutes flour left in the with cup use Sift all particles will half finish kneading hand.MAKING BREAD AND BAKING BREAD 13 Bread-Making Dry Yeast. Stir stiff to or to be the table add the pan. Sponge. but if tin' kneading heavy a sift in spoon. [nto a one and Have water. To three warm of pints water. which half one two to will be conditions ordinary hours. *"" gradually. in the gradually to Remove bread pan knead from bottom sides ami in right When more. floured kneading which used. stir in the yeast Beat for five or batter. and mixer mixing heaping with one stir. for twenty Knead of pan. vise. A bread begin hand. be may and will is done not lie there first with bread pan for the purpose. of finely mashed cups half pint of boiling water. cloth . add flour enough to a make before which the night prepared stiff hatter. add is tablespoon steadily. cup too becomes . under in light one and Kneading. let stand and until morning. more spoon. stir well and of yeast. and cloth. is done flour of dough elastic. be then stick no by salt.table1ft batter cool. or When hands. set in a warm out of draught place six minutes. v ill now a thoroughly medium make to Cover. better. Hour.nitil dough board. of sugar least at hour. a spoon and stir in a heaping. or sifter of flour Lard. Remove of condition dough inclined to cover. should done now one of sugar.

Olive oil shortening. two when double place. in pan. or tough. to three hot out of hours. slow and to be the over cloth to butter.RHEA 14 Set rise in to he Putting Grease baking as ware. loaves IN G or draughts. If it is inclined sour. can be it is much used in better . take a one half pounds. little less. sometimes less. Remove from Bake one cool. paper place on dry. hour. raises too long it will be porous and in rising it will be dry. into enamel a be light in two It should should J ) MAKINGAND top cover For one and Mould lard with with iron sheet or single loaf. If bread very nicely then reduce minutes. in three iron or conditions the bread will be up and fourths of an hour. double Baking. bake fifteen heat the oven. even well. cold Temperature the use bakers. Under pans they pounds1 place rise in warm B AK room of loaves. which over hot moderately will take Brush lightly while hot until with or white pans. Put bread the browned in a top. soggy. the about and BE K AD 72 to 80 degrees. of dough. bread use in place of lard or it h\ the same quantity other or a . are Brush temperature. during the latter scorching half. into shape each butter and to set light cloth. to prevent about one part of baking. favorable its size. place a sheet of brown bread. better are and about baked in a pan.

"-ups knead cover sugar as Va other of luke warm and set away cup lard bread. one stirring stiff to stir with spongy Let bread in nut the is made hand. to place 3 mash in half yeast 4 medium or boiled potatoes bread pan this into flour. in Place 1 teaspoon a of of luke cool add yeast. butter. put water sized luke of cup and When beat up well. warm water other and bread. seme same as of ingredients. of mashed 1 hour. and Hour. cooled in flour to make and stir enoitgh briskly few minutes in a set away and and in yeast turn warm. NUT Nut half tablespoon elastic. cup When Hour. cakes dry yeast and 1 cup To potatoes. Add a make add mil to 1 the sponge to meats V/n and 1 quart yeast batter. Yeast. Compressed Yeast. cups . compressed tablespoon quart medium warm or rice one of cakes heaping- luke to 2 beat rise. Dissolve warm water. or to rise. proportion half sugar. Miid add in turn a boiling batter. Dough.MAKING BREAD AND BREAD 15 BAKING BREAD. Sponge. soak sugar. of flour and mix IV. more too is until dough kneading finish in the rise and way. let set over stir and in night a warm place. When light add briskly. lard. adding flour flour to and water When 1 to as light iy2 needed. usual BREAD. the much cup salt and finish by spoon. 1 tablespoon add when cup well and 1 cup of boiling water. the differing only of addition meats.

cup sugar a soda cup seedless raisin. in . corn "I teaspoon milk 3 tablespoons flour and hot baking-powder salt shortening i* with raisins dredged order named. Turn ingredients Mix hot meal flour 2 teaspoons 2 aboul cup 1 CllP ft"Ur CT_ips sour 2 cups /2 raise. in greased heat reducing sugar. of BREAD. in or Hour may up brown be ^ teaspoon light again baice (15 minutes. 1 cup 2 cups molasses i/2teaspoon 4 hours BREAD V. sift in as beat briskly spoon.. flour. teaspoon 9 and quick oven.. BREAD. corn meal 1 cup graham or rye milk 1 teaspoon baking-powder soda cla 1 teaspoon salt Steam BROWN ^ to STEAMED.. of flour salt and equal amounts long as the batter can be stirred p-cr" 2 of brown cup light put BOSTON 1/2 1

. graham 'heavy with "m few a 1 heaping shortening.16 AND MAKING BREAD GRAHAM On by conveniently yeast cake' and of bread quart loaves be made bread can of graham bread an more extia using making sponge. to When Wholewheat . sponge. when instead used 1 cup cup molasses 1cup 10 BROWN sugar to set and pans. J For more bread take graham moisture. in greased mold and steam shortening last. graham. and day baking BAKING BREAD 4 hours.

. and BAKING 2 tablespoons flour 1 cup BREAD BREAD. Dough. 1 cake dry 1 teaspoon Y-2cup yeast sugar warm water Soak half hour Japong-e. knead rise and bake in slow oven. Rye Hour to make a soft dough. 1 teaspoon shortening salt soda 1 effo- beaten together. and molasses add in it. cups water warm Rye Hour Cup dissolved to batter make yeast Stir well and let rise. BREAD. and dle han- Let water. with of egg and hands. salt milk with soda dissolved Beat well in Hour. AND shortening in greased let rise and pans one hour before baking. RYE Yeast. raisins 2 cups egg. Stir in Hour. . :.BRLAD KIN MA (i BROWN ] brown 2 cup 2 eup molasses 1 eup sour 2 sugar Work sour and graham and turn cups Hour graham 2 teaspoons milk 17 BAKED. and lastly the raisins dredged sugar. Let thoroughly by striking or pounding roughly into loaves. brush top with white Mould dough rise. 2 nips warm cups Hour '" " water 1 tablespoon salt lard | eup .

Roll lightly to 14 inch in thickness. when biatter. and center Let rise. . the hands but then tie do not a floured on quickly as possible place the soft dough biscuit "cutter. Mix milk knead. Scald 3 hour. tlirough press edges with of knife. Put in baking pan with space in quick oven. Use and a fork. Flatten out the dough to ' about ^ inch in thickness. Dissolve Add one teaspoon sugar of milk.18 MAKING BREAD AND PARKER BREAD HOUSE BAKING ROLLS. a stir with piece 1 teaspoon softened. POWDER BAKING 2 baking-powder teaspoons $4 cup milk or water. dry cake let stand and eool add cup and let rise. Eponge. work spoon in the or shortening. buttei salt kneading Let and when rise. Salt. spoon. 20 minutes about or round oval. make sugar. use As 15 to 20 minutes. hoard. Bake dry or ingredients water. bake between. cover in yeast V2 half yeast Luke cup water. Cut butter and creas" lightly with melted toback gether. brush tops 2 cups flour V2 CLlP shortening BISCUITS. To the the sponge an of size becomes down egg too 3 tablespoons or or melted flour enough gradually dough stir in 2 to stiff to soft dough. an flour to and warm a make pint medium Dough. and Rolls. fold. knead let rise again.

to sugar cinnamon baking-powder 2 eggs. now turn in the eggs dry sifted be hot. 1 nip to Stir in flour enough flour "'" baking-powder Salt 1 cup . Flour. stir. and seasoning. corn a little water.AND MAKING BREAD BREAD 19 BAKING MUFFINS. Fill pans or half full. stir until well that are pans muffin should which gem irons hot. turn meal. Bake 15 GRAHAM 1 L. Add to JOHNNY 1 eup meal 1 cup boiled 1 scant . . flour 1% xh CUP milk 2 cup sugar Sail graham as with 1 teaspoon teaspoons teaspoons rounding MILK soda Shortening in soda he used. buttermilk or hatter. sifted with into a buttered Beat briskly. add milk. add sugar soda dissolved in it. pumpkin boiling and flour scant water the boiling pumpkin. into at once muffins. bake. 1V" Proceed the the 2 eggs Hour eup stir in mixed. MINNEAPOLIS 2 enps smoking and minutes. milk Dissolve may 20 shortening. beaten eggs tin. medium milk teaspoon soda teaspoon salt 4 teaspoons 1 Pour sour 1/2teaspoon sugar cup shortening CAKE. SOUR sour greased well 2 heaping cup 1 pint melted Turn and mixed GEMS. the milk corn with the the baking powder. 2 cups 2 rounding teaspoons baking-powder 2 eggs 2 rounding teaspoons shortening 1 eup 1 rounding teaspoon flour milk Beat well. Serve GEMS. then ingredients.ii hot. Then water the or over sour sour make milk.

and of eggs Add several BUTTER. the cake will be lighter. Good flour. liquid may ing beatbe in alternately baking-powder arid . Add flavoring and beaten of eggs whites has been the Hour. to its adds fresh I'se a success. a cake. now Sift extracts. materials clean and used be Your not attention should should be of the best quality. however. bread never are attention points essential in cake making. butter. a butter cake genera] ride for mixing butter is as follows: brand good The with and or any cake made " ('ream hotter. and had. more of grade with purposes. for bread. if any the yolks spongy. which salt. To be the working utensils should prepared preparation. The with light. failure. Speed in stirring up a cake interrupted by any other work. of flavoring extracts. fresh eggs. beating beaten. used. then the fold until in fruit. if it pastry good baking be ran flakey. the lightly sifted yolks well and add baking-powder well of eggs the flavoring and and alternately. should several briskly well beaten. beaten whites of salt) when egos. sweet good baking-powder. the sugar. to a mixed froth with sugar what folded slowly. Hour (mixed times. beaten until creamy. WITHOUT CAKES very the light. the piecrust a use genera] and flour. and Two be The in the cake within reach.20 BRHAD AND MAKING BAKING BRKAD PointersforPastry fancy For cakes use pastry. and The the add is used. and housekeepers. gradually with liquid and Hour Add FOR Beat beat be added. when and times.

pound. otherwise mentioned. will scorch once before salt. light brown hot dry out moderately A cake. To test in splint.MAKING BREAD iND BREAD BAKJNG 21 Balingand Helps Have a Have a Have a moderate pans for and dusted pans for hot baking for oven moderate for baking oven cookies and baking loaf.i comes the Sift powder All oven flour and pierce the (dean the and center cake with is done. then add baking- more. cakes. if il To Test A to . three or loaf sized spread pound. The greased The lie lined should batter The baking medium with flour. heated oven will scorch a piece of white paper in five minutes. and measurements it to dark brown it is measured. fruit and cakes. broom a Oven. thicknesses of cakes paper. baking large two with should be baking a loaf. sift 2 are a or 3 times level unless in five minutes. . for oven sponge and angel layer cakes. greased turned when evenly fruit and be should cakes into ing bak- tin.

1 oz. flour liquid butter sugar .22 BREAD MAKING AND BREAD BAKING Standard Measuring Cup 1 eup flour 1 cup sugar yA equals butter solid 1 cuip liquid equals 1 cup liquid equals 1 cup liquid equals 1 cup liquid equals 1 cup liquid equals 4 2 saltspoons " 3 i/"" pound equals *1 cup y. y2 equals .. gills -1 wineglasses 16 tablespoons 1 1 equals teaspoon tablespoon equals 2 tablespoons equals 1 2..tablespoons equals 1 2 tablespoons pound 2 3 tablespoons iy2" pound yL" pint equals teaspoons pound il equals Level measurements. oz. . oz. oz.

After 1 of rising. with bake. butter. sealded pint '" i bread sprinkle a creamed few out and few 1 water. when brush some top : butter with melted h't rise and bake. add cup beaten few sugar eggs.BBEAD MAKING BREAD AND COFFEE 1 quart - i bread CAKE. Let light flatten out in baking tins. rise. Flatten cinnamon sugar sponge and flour and i/o with and namon cin- 1 cake of CAKE. raisins sprinkle rise and and a cup teaspoon if liked. when butter salt. ami stir in sugar. gratings in shallow a of and 2 or 3 a of nutmeg and baking tins and bits of butter. or knead . Let . raisins. let rise. or a make eooled milk. flour sponge. \/2cup raisins 2 cup sugar V2 cup butter Add 23 BAKING eggs Nutmeg and salt flour to sponge. ingredients flour enough to make by a other and stiff dough kneading. and COFFEE One dry quarl yeast. pint in light work together. sponge. sugar.

adding eggs. cooled. Yeast. minutes. Let rise. rai- \L/i 3 nutmeg. and combined '4 a teaspoon sins. tins about sugar ^ well. sprinkle rise. cups or 4 Have with beat to moderate and oven. dry 1 cake 1 yeast. half hour. add battel". mixed some 2 inches cinnamon. yeast and Dough. 10 flour. To V/2 pints scalded flour to make a medium dissolved milk. 1 teaspoon 2 about cup Hour butter to cups with stiff batter. hike cup L. warm water. Stir in currants sugar. and beaten Beat. Soak Sponge. KUOHEN. and bake z/^to 1 hour top in . 15 with nutmeats. teaspoon ' sugar. creamed make salt. deep Let and till half full.24 AND MAKING BREAD DEUTCHER BREAD KAFFEE BAKI###BOT_TEXT###quot;.

moderate one hour heat. sugar 1 cup 1 lb. currants New 2 teaspoons " V2 lb. molasses or the molasses 10 eggs juice of 3 oranges. Bake reduce on oven heat. Salt : baking-powdi teaspoons raisins 1 lb. aluminum pan grate with the well beaten the add bake be sliced very may citron juice. whites of eggs. and in row nar- buttered and floured. Hour 1 lb.2 ground 1 teaspoon eggs Juice 2 or 3 lemons. the with sifted food a beaten well butter. Orleans molasses meats walnut ground cloves cinnamon baking-powder nutmegs soda . seeded 1 lb. Hour 1 ciip black 1 lb. citron 1 lb. sultana black cup and through run and deep spices. orange been has of thin Fold in long. FRUIT 1 lb. 4 hours 3 to that yolks Stir in the baking-powder. FRUIT lb.MAKING BRKAD AND 25 BAKING BREAD Cufa CAKE. chopped dales 8 to ( Cream ggs the sugar the Hour and fruit. butter 134 1 i 1 teaspoon cinnamon raisins 1 teaspoon cloves l/2cup lb. currants 1 Aval nuts 1/2 lb. citron teaspoons - 2 Ihs. DARK CAKE. raisins 10 after . butter 1 teaspoon 1 11). sugar 1 lb. Add The chopper.

sugar i./. SILVER Whites the of Hour. butter Cream black teaspoons of (i POUND Hour milk cups . flour of starch GOLD baking-powder loaf.teaspoon 2 of tartar soda teaspoons Yolks extract CAKE. is done combine whites SEAFOAM 2 cups sugar 1 cup the of CAKE pastry 10 OR baking-powder Almond teaspoon cream V2. sugar part flavor. SUNSHINE I flour milk 1 teaspoon 11 vanilla eggs butter the CAKE. citron 1 BAKING CAKE. Sultana 2 raisins 2 cups 1/2lb. BREAD AND . with this the beaten also the sugar. lb.MAKING two eggs.'2 lb.26 BREAD LIGHT 21/. FRUIT 1 lb.cups ! cup butter 1 lb. . fold and mixtures Bake as a in 2 cups ] cup powdered butter 1 cup corn 2 cups 2J/2cups 1 cup 1 cup eggs when the well CAKE OR flour milk butter (10) vanilla. lb. 2 teaspoons of six eggs sugar 8 eggs. eggs Almond with or 1 the yolks walnuts CAKE. 1 lb. the of eoeoanut. figs 2 Whites lb. 1 11).

the yolks of four three add CAKE Add eggs. one the two and till with flour. SPONGE Bea1 flour 1 cup vanilla % Beat CAKE. Bake about 1 ninnies 1 rup ! -j eup 1 cup '4 butter sour teaspoon 1 cup l/o teaspoon sugar sweet 2 teaspoons milk soda milk baking-powder 1 nutmeg 1 teaspoon cinnamon L cloves teaspoon j/4 cup black chopped 2 cups flour walnut meats thirty . beat in lemon teaspoon one a juiceand well. adding teaspoon nutmeg. stir of pinch of salt. of yolks When water. hot eggs beaten then together. salt and and the and ed heat- beat until bake. sift twice. omitting- yL"teaspoon and vanilla y2 cinnamon. SPONGE :" eggs 2 cups sugar 1 teaspoon Beat whites and in the sugar of hot cup pan. the then well baking-powder salt. flour sifted with the flavoring add into buttered turn quickly. loaf cake. one Fold in the well beaten whites of four SPICE CAKE. or by nice spice cake ground cloves. baking-powder. mixing water separately. in a cup half tablespoons one and baking-powder teaspoon of corn starch. 2 creamy.BREAD MAKING AND SOUR 1 cup D/2 Bake This 1 a makes teaspoon soda 1 teaspoon 2 layer teaspoon o V2 sugar as 27 CAKE. esrsrs. combine mixtures. tablespoons water. cups 2 teaspoons teaspoon gradually. flour cup 1 cup CREAM cream sour BAKING BREAD vanilla Halt. cogs. one cup Place sugar.

lb. bleached Sultana 3 oranges raisins dates 1 lemon candied lemon. times. well be may paper.mated meats. and of eggs yolks mixtures. part Combine of sugar. flour the beaten in buttered cup lemon Vo vanilla teaspoon milk sift several whites. and and citron and orange peel cut fold in the well beaten whites in baked or one thicknesses three Like two of buttered 3 cups 1. and dredge a cup the small fruits that have been previously Stir and nut prepared.BftEAD 28 MAKING BREAD AM) WEDDING 1 ll). powder with Bake be should better WHITE OR LAYER lined with baked two or three CAKE. and beat . juice. butter cup of the Mix thin. or 8 to butter almonds walnut meats (juice) (juiceand grated rind) 10 eggs candied with of sugar.or 2 cups BAKING CAKE. add the chopped rind . chipped used. blanched cups juice of the two lemon. 2 cups or pans. figs 1 o ' 2 or lb. 1 seeded 2 raisins 1 lb. Whites 3 flour Cream well. flour i cinnamon teaspoon mace _. 1 teaspoon sugar 1 lb. orange Cream balance black 1 cup 1 lb. extract baking mix stir it in nately alter- extracts. oblong fruit cake any before weeks "v. citron. milk Voteaspoon add and and j of 8 eggs and floured cake tin. it is much sugar 2 teaspoons which This eggs. No. orange add with of part all the flour except in which mix the spices.! and baking sugar with powder and butter. stirring always extract one way. currants 1 lb. butter nutmeg 1 teaspoon 1 lb.

turn cake sprinkle batter. Bake in very 1his recipe 2 cups ::1:. ingredients. the idding flour 5 eggs vanilla Cream CAKE. 3 cups sugar 29 BAKING BREAD good birthday cake for may children :" " heaping sugar 1 flour 1 tablespoon }/"teaspoon milk butter and the milk. then yolks well beaten. seive 3 with ground powder mace salt 3 eggs butter ("ream baking teaspoon 4 times or stir well. Add sugar. 2 cups ^ 1 AND LAYER 2. cups cup 4 cup 2/". paper.MAKING BREAD No. be with then chopped more figs and black walnut meats. tin should as full. dry. milk stiffly beaten layers whites sifted eggs of Good with be made from loaf. or Hour frail tilling any CAKE. powder then slowly. about frostingdecorate with candies. in layer line deep of batter. Bake Frost in slow oven 40 minutes. then turn in loaf cake. the mix and add to the creamed ture mixfold in the frothy of whites 3 eggs. BIRTHDAY A baking- teaspoons salt sugar. about with cream 2/i" . in more figs and nut meats before. OR WHITE cup butter cup milk 2U " butter baking with banana or and Add Fold in the flavoring. powder. Bake tin with as layer buttered if made or cake.

with smooth.BREAD 30 AND MAKING CAKES GINGER 1 cup brown 1 cup light New 1 cup sour 1 teaspoon sugar Orleans molasses i soda as drop JELLY eggs V2 cup briskly. and Add flour stirring until quite eggs. then and flour alternately until all is stirred in. Spread wit! butler add CAKE. dissolved stir in raisins and the well . cup cup :". Hour ''Up blown milk flour cups cup and GINGER 3 cups 2 the well beaten then sugar. molasses shortening Mix teaspoons 2 teaspoons [. Add beaten baking BREAD. cinnamon in it. ROLL butter Cream part (or) meats nut loaf cake. eurranl 1 some of milk Bake 1 . bot. or calces sugar cup 2 a salt flour Bake eggs. Beat in thin layers in large shallow tins. slowly add Hour after being sifted with baking powder. cinnamon 1 teaspoon 2 eggs 1 ginger 1 teaspoon cream 1 teaspoon BAKING BREAD the Bake water slowty. 1 rllp raisins 2 cups !L. eup . shortening. molasses. 2 1 cup jelly and sugar 1 eup water 1 raisins cinnamon 1 teaspoon saleratus eggs Salt together sugar. sab rat us ginger.. powder ginger 1 teaspoon :" salt. roll.

1 teaspoon of ground of ginger. 2 cups molasses until well in 4 tablespoons of hot water. 1 teaspoon molasses Dissolve Cut (doves in flour crock. 2 teaspoons to a stone lemon rind grated make moderate kept in H cup milk 1 teaspoon water soda and bake soda salt Flour shortening milk. Dissolve 2 teaspoons soda mixed. sugar. These oven. on a Add stiff dough in it . MOLASSES 1 cup Stir with (ifwanted). */" cup 1 cui) COOKIES.URKAD MAKING AND brown 1 cup New 1 cup butter 1 teaspoon sugar Orleans 2 molasses teaspoons 1 teaspoon 2 eggs 1 2 y""cup 31 BAKING COOKIES GINGER 1 cup BREAD soda ginger cinnamon teaspoon salt milk Hour to make a soft dough. seasoning. then stir in flour to make floured tin in quick oven. moderate and in in a little hot water. roll out quickly ami bake GINGER Beat butter. of a in floured tins a roll out thi'n. Bake stiff dough. nicely for a week cookies will keep the 2 cups a oven. stir it into molasses. lard and or COOKIES. a little salt. Add Stir it into 1 cup sour mixture milk to above milk. mix.

cinnamon 3 eggs 1 heaping the enough CAKE. sugar soda with flour beaten. dissolved in a little hot water. has been been last the eggs that have raisins. next baking-powder beating MOLASSES 1 cup teaspoon Flour Cream and BAKING COOKIES. or in place .32 BREAD MAKING AND SUGAR 1/4 cups y2 cup butter 1 cup milk 2 eggs to 14 butter the dough then the add ingredients. sugar 1 eggs BREAD with Bake and that cup raisins. 1 cup VA cup 1 sugar 1 1 '2 cups butter 2 eggs. ] teaspoon ami raisins teaspoon 1 heaping cloves of nut meats dates. ("tlP sugar -/"2. Then Stir in seasoning. and in ordinary baking 30 to 40 minutes oblong tin. ROCKS. shortening. of raisins. chopped cup flour salt cinnamon chopped. ] teaspoon molasses beaten oven. the salt shortening soda milk 1 teaspoon cloves 2 teaspoons flour milk. the other a make 1 1 cup % cup vanilla teaspoon salt sugar and well. 1 teaspoon Heal well Sift in Hour molasses 3 cups well teaspoon in quick Bake to roll out.

eheese the on the a melted to moisten. edges into cut in grated or shape size and yolk center of each peprika. has no sail add a. and add Sift in the flour while heating Drop from a small spoon buttered on bake tin and in moderat oven. for pie crust. Lay crust. 1 cup Hour. few upper of 1 egg. little salt and 2 heaping tablespoons a add a little water.Mix lit'the and sugar sour egg 1 teaspoon milk and milk 21/.to 3 cups egg. CHEESE Mix CAKES. 1 cup a shortening seasoning . 1 eup 1 sugar sour flour . pressing until browned. the sugar and beat very steadily. Roll nut and filling by mixing heaping teaspoon sprinkle with the moisten the -t tablespoons as 1 eup dash a edges any grated full together. of piece bits of crust Lard. DOUGHNUTS.MAKING KREAD AND BREAD powdered 1 eup flour Heat 2 eggs sugar Vanilla baking 1 teaspoon 33 CAKES. with a crust. Add flavoring if desired. SUGAR 1 cup BAKING the Pinch powder well eggs of salt light. Put butter. Make desired. cream) flour to make a soda nutmeg tablespoon of melted stir in the milk soft dough. . and of of Bake cheese.

stir in then the milk . and roll out in sheet about one-third of an sift to inch and cut as desired. in thickness melted butter in butter a baking powder grated nutmeg mixing howl.salt. tlu. 1 cup 2 tablespoons sugar 1 cup 1 teaspoon milk 3 cups flour 1 1/9 teaspoon Cream the well beaten the sugar a and egg. mix and . flour and stir in the Hour or enough nutmeg.BREAD 34 MAKING BAKING BRKAD AND DOUGHNUTS. it should not he drop a small piece of bread in the frying fat. hot.baking-powder make salt 2 teaspoons egg soft dough. Have lard for frying at the right temperature. " . the heat is aboul and if it browns right for frying doughnuts. smoking in % of a minute.

Stir the well ingredients from Remove vanilla heat and beaten and cook beat a few eggs into in double minutes vanilla. egg. -Juice and grated rind of V2 lemon in boiler double heat to boiling juice and grated rind and point. well beaten. part of sugar. and salt. and butter.MAKING BREAD AND 35 BAKING BREAD Cake Fillingsand Frostings CREAM 1 cup Hour 2 eggs. cream whipped sliced bananas. Put water. pinch milk 1/2 cup cream flour. boil 10 mixed Add Beat a few minutes. stir in balance of sugar with corn starch. Beating will make LEMON it light. milk and boiler 10 adding 1 cup sugar 1 tablespoon Mix FILLING. Add the dry cream. the 1 teaspoon salt sugar. between the . FILLING. minutes. AND flavored adding BANANA FILLING. y$ cup sugar 1 egg yi cup water 1 teaspoon 1 tablespoon butter cornstarch lemon. minutes. WHIPPED Spread layers CREAM sweetened of cake and and on top.

ORANGE }i a of 1 orange scant cupful. the Add mixture vanilla the melt and and butter let to cool. figs IVo 1 cup Chop and figs fine and cook sugar 1 teaspoon water cups until of in water cook the j BAKING BRKA1) Add tender. in a FILLING. Now sugar. BANANA Spread filling. until to spread. sugar 1 tablespoon ingredients and little is dropped boil until it will form in cold Spread water. iy2 4 Bakers squares cups powdered tablespoons Beat chocolate yolk. 1 teaspoon sugar 1 egg 1 double it. V* and Make lemon. for filling and butter teaspoon milk. vanilla. I egg 1 tablespoon Juice soft ball when a FILLING. 1 lb. .' BRKAJ) 36 MAKING AND FIG FILLING. FILLING. frosting. Oook until This can be used smooth boiler and and the layers with add add thick. sugar cup make butter milk cup Mix a CARAMEL '-ream filling and add sliced banana. 2 cups ^2 brown light FILLING. chocolate it into to combined water with like lemon milk stir butter 1 teaspoon cornstarch CHOCOLATE :^ warm. consistency right vanilla sugar stir in the vanilla.

and it becomes Add fake creamy. in water light Spread and beaten on the boil until white of the egg. with to a make filling Spread sugar soft paste. BOILED ball heat. BOILED 4 tablespoons to vanilla. soft ball stage. flavoring be must 1 cup Add the 12 drops water sugar to white water. cold cake. beating briskly . almond sugar 5 tablespoons sugar. . almond add on slowly flavoring. beating Turn White and in add slowly the flavoring. ami in water. dropped when beaten turn frosting is when V2 teaspoon Karo spoons tablespoons cup warm 1 egg White sugar 2 table . FROSTING.1 quite and stir until begins stir or beat until FROSTING. between sliced bananas. added. sugar Dissolve % syrup briskly. of egg. the a soft light 1 egg Flavor water sugar teaspoon ICING. flavoring. to cream.stir in powdered with a tablespoon of vanilla layers and on top of rake.BREAD MAKING BREAD 1ND BANANA-CREAM Four tablespoons 37 BAKING FILLING. boil until it forms Karo. boil five minutes. slow on. CREAM 1 cup granulated Lemon or Mix cream. spread o over place boil. cream.

ICE millk K3 top liberally dot added. Turn and Beat thicken. eggs separately. minutes. add salt and turn it into heated in double boiler. 4 eggs milk 5 lemons sugar to the yolks and beat separately. Place prevent on part biscuits. STRAWBERRY 2 flour 2 "4 cup shortening l teaspoon }i milk cups cup Sift dry butter. stir and 20 to 30 cook milk Beat Stir in sugar let cool. and add pints to yolks pint of the beaten vanilla and cream and Avhites. VANILLA 2 quarts cup x/2 teaspoon 1 pint flour 4 to sugar Put three cream 6 eggs ] tablespoon salt cups CREAM. the and Divide large ingredients. dough and flat pan layer butter as for top which powder in thickness. warm. make of milk in double thickening of the flour and one pint of milk. turning stir in the and with rest of sugar freeze until it begins to freezer beaten AA'hites. lower pairt. . turn Turn all into gallon then the freezer and freeze LEMON 2 quarts 3 cups SHERBET. BAKING vanilla . a boiler and heat. add Mix milk. is to which dough and place Serve are in upper of first. carefully and strawberries. baking other When done straAvberries be should in quick oven. Now add the Lemon juice and finish freezing-. it into custard.BREAD 3S BREAD AND MAKING SHORTCAKE. add part of sugar it in milk more. crust raise upper and sweetened spread lower portion with crushed Replace it crust and spread upper Avith fruit same Before powder salt half inch the roll out Bake baking teaspoon shortening one roll out and sticking. eggs . as with butter.

% [loured. and the seasoning. citron '4 lb. equal parts with the suet food chopper. Now measured crumbs. eggs. SUET 1 cup lemons be may Steam 2 juice of well. 1 cup Sultana raisins. 1 cup 1 cup currants. the mixing bread fruit. which PUDDING. washed. lemon S run through and raisins chopped seeded chopped. cherries 1 teaspoon meats I cup milk '-teaspoon 1 cup brown 2 teaspoons sugar flour 1 cnp eggs. pressing with add sugar. hours. raisins 2 1 the PUDDING. milk sugar) and and four cloves salt baking-powder.BREAD MAKING AND BREAD BAKING" 39 Puddings ENGLISH y-2 pound 1 pound suet. been that has suet and cinnamon teaspoons -\ 4 Bea1 be not 1 lb. sugar. milk. orange and PLUM peel. pudding will have a finer flavor if the above ingredient? are mixed and kept in a cool place for several days before it is To finish add 1 cup flour. 4 beaten The After grated rind 4 about first the iy% hours added. the cover 1 must bread eup sugar 2 cup nn+ crumbs '4 lb. bread. down in of brown measure baking-powder Steam raised during constantly eup. 2 cups teaspoon y2 cinnamon. iy2 cups eggs. cloves. add out with- (generous flour sifted . almonds of candied be may cup dry crumbed Y2 nutmeg. and blanched or 1 teaspoon 1 :: brown cup 1 cup sugar. citron. black teaspoon walnuts. suet 2 cups little of a with of steaming. made. hours.

Do not the remove cover during the first . with corn cup 1 beaten well Sultana CORN y2 cup one milk longer. U" milk 2 eggs :! sugar 1 cup 1 L. grated corn and Boil 10 meal. cold milk cup molasses cup raisins 2 teaspoons salt Ginger 2 flour cup 1 cup cup i BAKING lemon rind.BREAD 40 MAKING INDIAN 2 scalded quarts BREAD- AND PUDDING. or more.2 of cooking. cloves stir in salt baking-powder ^ of the to boiling milk ginger teaspoon 1 teaspoon molasses Bring cream. to 2 hours 1 quart cinnamon. 1^4 cups molassesi and brown sugar "% cup sugar. may Serve be substituted with lemon for sauce. suet and minutes Hour last. iSlteam steadily other ingredients. MEAL raisins 1 Cup ginger whipped sugar 1A cup the stir until smooth. With teaspoons pan and molasses batter cornmeal and bake one two Serve hour. milk suet | cup raisins. salt and and J/2 cup 1 cup each -teaspoon Stir into two the . Let cool stir in seasonings. lemon sauce or sugar. or boil 20 in double boiler. scalded cup ]/\. the '4 cup . Then stir in ' cup and Hour j"cup ' Hour. so as not to scorch. to 15 stirring steadily. '- 2 teaspoon iy2 Juice point. _. PUDDING. bake 1' - 1 vgg ] teaspoon meal . 2 einnaanon. bring meal. "'" corn meal quarts to boiling point. ^ add eggs. and To Turn CUP this mixture add into a buttered cold milk. coin cup _. and baking-powder minutes " ! on hours hours range.

and 4 or lemon stir. of apples with part of the sugar layer of crumbs.)"\(\ eup rhubarb. or eggs BETTY. layer of mixed kernels. sauce. any Wash raisins and the and black walnuts. sugar and layer of crumbs Turn lemon top. yolks . as a in slow grated rmd 30 to oven 40 PUDDING. tablespoons in cracker ! j teaspoon bread Peel. juice of 3 lemons teaspoon Wash currants. lemon and and 1/2lemon. raisins.MAKING BREAD AND RHUBARB J Vz ' cup j cocoanut 1/2cup butter 1 teaspoon 2 cups rhubarb bread crumbs 4 1 eup Cream butter beat light. of salt and Serve % lb. each meats 21/i" cups melted Steam bread. on over juice may with minutes and beaten teaspoon fine 5 medium chop dish. a of rind Steam in Stir rind beaten sugar. apples 3 cups of four 2) i hours. to be blanched pistashio cherries. two cups grated stewed 2 to one of bread. tben another apples. chopped. BROWN . nuts with and 1 scant ground. of 4 whites Water. part almonds V2 enp nutmeg mix melted sized apples: Place ai layer of crumbs to nut chopped Add eggs. citron chopped fine or eggs cinnamon of time. Bake of dry a pound 1 lb. with some V2 lb. FRUIT Crumb the extract. of seeded or candied the moisten. sprinkled finish with a top 1 sugar butter a calve crumbs. 5 weU sauce. then few a butter melted over. lemon. lemon a Serve crumbs chop spices.") of 1 lemon. pine cup of Mix in beaten . and a tablespoons be with added covered pan of water also. the cocoanut Fold iu the 1 cup t" crumbs core and with buttered bread of with '. lemon eggs Grated and 41 BAKING PUDDING. preserved sugar butter. sugar cup BREAD plum and a Vi"lbSultana major portion pudding.

add to them one cup One of milk. half teaspoon Stir in the boiled rice and bake little melted butter. remove clear. teaspoon a and over evenly TAPIOCA. baking- teaspoons in a piece of butter size of Rub and seive twice.42 BREAD MAKING AND CROWS Two Hour. Have Stir in milk to make a stiff batter or walnut. cook TAPIOCA from from a with cold cream. over tin ready which been butter and a little grated sprinkled a cup of sugar. RICE Boil one cup rice. three-fourth hour Stir in in moderate one cup oven. peeled. and until cook sugar cup tapioca cup lemon with APPLE spread Beat heat. ' in Pour nutmeg. add into the vanilla. a little salt. cook one tapioca cooked Serve hot and sugar cup or 1 hot stir in when remove 10 minutes. boiler. cooked the with apples saiice. cups Mix NEST. cooked quart generous stove Have them. soft dough. teaspoon one BAKINC BREAD two salt. three eggs. Beat PUDDING. and Add one of hot one water. and beat stir well witb cold more . a . some powder. Serve with sauce or cream. sugar and beat well. if you wish. has baking half filled with sliced apples. half cup each coeoanut vanilla and and raisins. a double teaspoon eggs. whipped cup salt to vanilla. beaten the teaspoon one in milk and three eggs a PUDDING. ing add- sweetened cream. in quick Bake batter the Serve oven. six cups done tapioca. and dish quartered little water as alternately a teaspoon and as will Ileal one quart tapioca minute turn 1 with stir in and prepared iy2 to when sugar into turn Serve apples. salt.

place in a bowl and with ( "ook pineapple. slice bananas. diced. whipped and 1 cup pineapple. add 3 or 4 nicely 3 tablespoons powdered sugar one-half and tea- vanilla. Pomone-half "uDOii the balance over oi salad and mix: of cream dish on a spoonful to be used by placing cream each individual ped whipof salad as it is served. about 1 cup prunes 2 dozen the sweetened SALAD. walnut 1 cup SALAD. Any rwo or other fruit may one as follows: Whip Serve with whipped cream pint prepared Six of apples. T/_" or candied black chopped cup 3 bananas. Then orange 4 diced quartered with add l-" to cup 1 pint powdered the prunes apples cream. cream. or not. Dice the diced let stand marshmallows . stewed cups 1 cup FRUITI and an sprinkle hour. 3 oranges.MAKING BREAD BREAD AND 43 BAKING FruitSalads SALAD. Cut 2 cups dates. be added three pieces1. when if fresh. with the and them. TUTTI I1- pineapple diced marsh mallows prunes cold pit and quarter quite rich. FRUIT 4 apples. cocoanut fiup chopped 'A: may cream. Serve with a salad dressing APPLE or pieces dates. in wash. pit and cut dates apples in small pieces. be added. if desired. cup all cut cherries. or if served in salad bowl spread over cream fruit. orange. whipped sugar. in small V2 meats. ripened bananas.

Mix in part may of whipped individually. A half cup of nut meats if liked.44 and may BREAD MAKING AND BREAD BAKING diced apples last. Pineor be added are pecans be omitted or substitute some other fruit. place a balance spoonful on WHIPPED One powdered pint sweet sugar and cream y2 whipped teaspoon over spread each top. if served serving. and cream. black walnuts apple best. vanilla. Sweeten to taste. CREAM stiff. or. Stir in 1 tablespoon .

then fold very the center in the four have To further made to center. then Xow folds salt. a Add slightly. BREAD AND BAKING 4.BREAD MAKIM. way. three cups One teaspoon one-half between the hands Bring with shortening. ingredients one a will be cuip cold of the pies. and portion cold mix for crusts flour. with a fork. and napkin chill: this being make add a of water sheet. cover in the refrigerator conveniently you and the or while the pi*' tins. two of unsifted baking-powder. Place with thin. paste just a cool place the filling is the cooled paste . bring one moisten floured as needed. 1 ' ^ sift 2 cups and dry remainder PIE Mix mix three fingers. can work mealy. now tlic hands together thoroughly flour. with or layers: prepared. to water baking-powder thoroughly mix Add until two-third out fork. take to meet and the crust making roll over end over together will flakey. and floured folding bring dough board and mix one other mid fold the other way. teaspoons side of bowl board that has to it looks the tendency or by into mixing bowl. of the dough Roll out on water. toughen to long and place be done very To as two-third add evenly the dough teaspoons an on the flakiness to rubbing and briskly " CRUST.3 Pies CRUST PIE This recipe will make cuip lard. soon lightly do of lard and briskly between dough the press not teaspoor - and the crust. of Add sift twice. to ( cup the this adds roll foe and been salt. lower and upper of the crust.

for a and heat well. the lard and bow] ice cold. t eup lemon. and water BAKING hands the use no more than than level necessary. spread rind. PIE. V/A cups sugar. mix crust upper with medium teaspoon butter. with sugar. and bits of butter. and a lump of flour mixed One nil and cup bake of with two crusts. with heaping Put and butter. RAISIN Two teaspoon cups PIE of boiled seedless raisins. lemon. ingredien All in making be as pie crust should should be cold. PIE. sugar juice and grated . AND MAKING BREAD 46 to pieces according Avoid mixing. sifted with the sugar barely (Must 2 rounding pie.in and cut and roll. cranberries. after Fill cup sift little more a apples ten or eight and sliced sized pie. crust pie to cover with nipper reducing heat after suit taste. Bake crust.scraps and utensils used The mixing possible. take of fiour. of sugar*. juice and raisins in crust. pic bake apples. in hot and overt. cup of Mix teaspoon of butter. APPLE Kill a full. and worked heaping 1 Sultana 1 boiled raisins. CHERRY MOCK a through colstewed ander. on and rind sugar. crust. of crusts fresh paste. heaping add bits 01 PIE. whole in hot oven. add of one add upper :. as cold flour BREAD chilled and the number the with desired. butter The the over a Cover with cloves for seasoning. Moisten 30 edges 40 to with minutes water. full of pitted sour cherries. add 12 to 15 minutes. or a sugar. 12 to 15 minutes. of flour. for 30 to 40 minutes reducing CHERRY a. IV2 CUPS into teaspoons of flour.

put in hot oven 30 in bake brown. upper add and seasoned well heated heat as soon Reduce as crust at once. that have it is well heal beaten. yolks two mixed sugar and stir in six tablespoons cup and white butter. oven. put amount pan required. the whites to 47 PIE. a pinch of salt. two Use pies. all When crust. sufficient to fill a. quick LEMON Beat then y$ cups of the four eggs that you into unbaked turn filling. the juiceof 1 a little of the of grated rind. add well. When juice. melted spoons and four table- sifted twice. if fresh and a few bits of butter. sweet any cider. LEMON Filling BAKING PIE. crust.AND MAKING BREAD BREAD of for beat one. of three eggs. jelly or liquid from nee"-tfsairy. made. Bake MINCE Take some made moisten ii pickle without begins PIE. in sauce time. add this to mixture and turn into in 1*4 cups of hot water i\ double-boiler. pie tin. If mince heat. has been meat pie paste or crust. one the cup pinch of salt. meat onwn. and the of five eggs of milk. add to this mixture been of flour. stir steadily and pour the Turn into a. dissolve 1 tablespoon yolks a add lemon with starch in a little cold water. and use and boil about of 3 eggs whites for frosting. baked 5 minutes. stir in gradually small lump of butter. level full. to minutes. Now of lemon have left and add them crusts and bake in a oven. 1 cup of sugar. fill pie crust. use mince lined with in moderate .

boiler. 3 eggs i BREAD AND and crust. vanilla and salt. o Beat vanilla. light.4S BREAD MAKING CREAM 2 cups 1 teaspoon mill? Butter sugar cup Pinch Take the salt and beat yolks. COCOANUT l" 2 whip oven. square cream Prepare and and stirring constantly. cocoannt. adding Frost. milk. as vanilla 1 tablespoon :: " BAKING PIE. sugar. of powdered arefully size of walnut Boil 5 minutes. add cream pie. Pinch Beat brown smoothly. Moisten cornstarch sugar. in double place into the hot ingredients. add a tablespoon stiff CHOCOLATE Melt butter add milk. add vanilla salt. pie. Kill baked for to whites the whites spread and crust in hot one in double frost and bake as of chocolate pie. add froth. Bake in an . CUSTARD cups over PIE. PIE. PIE. sugar. three the cornstarch of salt. also the filling as grated or shredded as cream and brown 1 " cup for cream unbaked ingredients ^ sprinkle top cup with of fresh cocoanut pie. :] eggs milk 1 teaspoon sugar eggs boiler.

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Prepare may food the Add can a good to brown pickles or cooking. citron 2 teaspoon salt 1 It). will keep as heated and sugar also while pepper the Prepare the sugar sugar no1 chopper. they should be chopped followed at once. liquid from good. candied lemon . and with the lemon grating outside In lemon added set can on range. Boil chopped orange. raisins '-teaspoon pepper 1 lb. brown 4 Hi. 1)-' it can unless siiet is very to use to A the apples. .MAKING BREAD AM) BREAD BAKING 65 Mince Meats MTNCE 2 MEAT. and the latter and raisins by washing added orange with season be chopped. and 4 Sweet the beef and in oranges Sugar sugar it through run apples 6 one Sometimes meat more can do it be apples. scorch. moisture is much and The had. currants i lb. seedless raisins 1 11). wanted. beef 1 teaspoon cloves 1 lb. best not eider salt and howl. is cool. long sweet and odds of !'se sweet spices. Mix all ingredients and quantity as a case sweeten. chopping juice. candied orange 1 . and used as needed.and be lemons The citron. through peel should be run and lemon the currants well. if it. or pear jelly can crabapple be used to it is meat add granulated to two hours. ends lemon in mince is used vinegar juice. lb. lbs. the mixture advantage. better. seeded 1 ] peck raisins Hi. be made the weather to are in when Deeded. which the food chopper. suet ] teaspoon cinnamon 1 lb. Mix all together. Cold mince cook up orange and to moisten eider peach.

to scrape loose any kernels stick. the be also head Jap markets. it must and as the potato grades of rice in Carolina head and the kinds we grades. in several waters. and takes 25 minutes. range il need to keep fork. a of idee. the with possible rice exception of wheat. When the rice water of water should the rice is when in. Do are not stir the rice soft. used. which usually but one try that may put 1h" on cup bottom begin of kettle to rice is done back in kettle. which will make medium Drop two boiling and salted. than used RICE. can be There north. Add through a great cup then colander. To have mess. Plenty rice is clean. with rice is as commonly but few varieties are states be boiling hot Wild use. should not rice.66 HliKAl) AND MAKING BREAD BAKING MiscellaneousCooking BOILED In many is other any More rice is the chief article of food. are cheaper had. in southern in the our Rice does not turn be washed the milky in cooking. il is used principally in soups. which should be kept boiling. A' hen rice with not it may or be hot. deal of water on a of milk and set hack . countries. rice. used a high or grade. grain. into quarts of water rice slowly boil steadily until grains water. be drained if there is not drained.

ROAST Prepare BREAD down kettle and more use small to in the put onion and meat in two roast until add it to and cover. and witli is two a and butter some with celery hen drain water. season chopper. a water until tender. stuff the five pound a cloth the giblets to the moistened 3 or 4 onions and add to the and BEEF Prepare an while up add in butter sage. a pan and it. pepper inside flesh both Put for roasting. covering or in and be prepared should stitching 3 to from Roast salt. TURKEY Put to using according and pan hands sage. of and fowl. suet on of fowl. Stuff the through Soak tender. fowl Close ready. kettle. Fry dressing. water removing grease is needed from for brown add some. Mix by drying washing. gravy. with range in salt. the Use a tire with shoulder iron bottom or rump round. DRESSING. the Lift turkey turn off from some 4 hours brown make and if there and the cook in cold . -rusts Lread. when Allow done . kettle if you ""f suet When browned The roast Cook meat remove to cut have is well meat quart to on set the of flouring fried all sides: cul with on boiling out. and to a. way usual with into seasoning rub in the turkey the 61 BAKING TURKEY. roast and age size and abundance a season well. dry of pan bread taste. . fowl the of giblets and gravy.\ brown and well heated. until out. ROAST. pepper. if brown before from urease. POT set it one.MAKING BREAD AND season and roaster dressing the with that by opening hasting it fast. round four about ounces in fine pieces.

onions. oz. '4 teaspoon sieve. salt and pep- BAKED 1 One Season is done. barley in separate be added may time SOUP. stir until well thickened. teaspoon Few mustard put a with 3 tablespoons and to flavor. dashes salt sugar pepper size of walnut. from grease BAKING BREAD . Navy of and milk Wash jar Fill beans.-. beeJ shank to hot. needed. turnips hours CREAM Strain Season 1 cup rutabaga chopped cup 2 barley 3 to 6 tablespoons three add heaping two add is sufficient. one bring Scald to a two to the crumbs boil and tomato I. rutabagas. a and add jar with cup of cracker BEANS. and salt and with or Hew a required water soda. serve. 1 teaspoon leaves vegetables add named. carrots chopped 2 chopped onions. of Hour. tablespoons water. through MINNEAPOLIS 3 cups skim. be'ans table carrot. season skim. salt pork. TOMATO tomatoes quarts cold cabbag chopped l"oil pearled before soup minutes Pew celery a cups etc. stir while % to _" frying grease with It there gravy.MAKING onion them cold water. cups to taste. and cook a GRAVY. turnips. with bake in half all ingredients 6 to 8 hours or gallon all night. with butter. 15 or 20 can and varies in order pepper. . 5 Lbs. ' some. Add per.68 BREAD AND BROWN I se is the more grease than Have kettle for brown roast pot take out VEGETABLE 3 One 1 Cook bone soup for cooking cabbage. cup SOUP. browning. add.

dry.BREAD MAKING AND BAKED 3 cups 1 4 1 teaspoon salt pork 2 or ] teaspoon beans night. little pepp" cover and CHICKEN . table mustard 3 tablespoons in half gallon water. stew gravy with 5 to 8 hours. there be should A is cheaper. turn the meat cool. add the meat. veal S'chives 1 lb. chicken as water Leave of tiour to thicken. to 5 lbs. Halve sugar salt. that inch thick. cold in from bones meal place and cool remove has been lined with rich biscuit crust about When of the in plenty when stir in and jar with r. cut a cut lengths. done. but the be used perforated. pie and with mixed will hardly be noticed. pour well upper Serve seasonings. . bake. drain ove] with become cover mustard Put drain. the an of water. in small pieces. from chicken over can well crust. done When take cooking. beans Navy l/2lb. PRESSED VEAL. two or pound a quart kettle. minute. and and pepper. hot.$ lbs. PIE. and mix with in and cooked Slice cold. small Warm quanty meat. tablespoon a When thickened Place and pork Boi] water. it to the . to BAKING BREAD meat for on the meat veal of stewed one-third two or cup other difference in taste the a baking- a purposes. and liquid that a pan while bones 'remove of schives all in season in short meat to was mold. tilled. 69 BEANS. the teaspoon beans Soak one 1 ground or the chicken more of gravy nan. salt pork Salt Cook from the liquid. 'Pake hot add balance gravy.

. into a loaf and tin' mixture in in removed with '- chopped Turn hot 3 eggs bread. the Serve bread sieve. tablespoon salt TOMATO Loaf. place. garnish meal baked. mix and the loaf being roaster. Prepare over and eggs with the well beaten half cup milk to prevent one MEAT of eggs chopper Moisten if desired. crumbed onions to the meat. cup cook sauce hot. beet' J/2lb. the was well pork meat through dissolved from steak sized a taste. dry 3 medium stirring Put Moisten parsley. Bake two a do/en hours. a Hour. in or milk Add and mix water in the and place the well-beaten in a roaster. with the add eggs Tins and is very form fine. and served hot Turn sauce ten about the of minutes. bread 1 lb. salt pork 1 teaspoon 1 onion Pepper. 2 Lbs. when pepper and into SAUCE. a WITH and set in a warm Work the contents Add heaping a water. adults. and meal platter not crumbs cold. seasonings. fresh % Jh. onion adding into loaf or through meal chopped and '" " serve chopper. add crumbs meat May well. meal MEAT 2 to remove of tomatoes can of loaf. and teaspoon 1 teaspoon onions through a a LOAF.BREAD in AND MAKING VEAL BAKING BREAD LOAF. vea) 1 lb. Form dry. meat crumbs will sage salt Pepper little water. round 1 lb. Put add a meal hake and in 2!/2 hours LOAF sail bread the to the and seasoning. one-half from and Pour bottom. be the in milk. to that pan lb. expensive.

sifted with 4 teaspoons cups with two soft dough of butter and a little sail in it: and a tablespoon powder dumplings very baking with milk Remove tablespoon to part cut a make of meal the dough from dough from will drop keltic if necessary. and Remove tender. pepper water. separate. DUMPLINGS. plenty pan. until hour. The a on or it water. salt. pepper or over pour and Cut a of two Season with lay and over hot on a of water. half or minutes CHICKEN. Make meal when should flour. to on pour Veal a 2% cook tahlespoons while serve al and salt little longer. 15oil until tender. meal to them into hot gravy. that from the mixing bowl a tablespoon. gravy BISCUITS. dip in I he hot gravy chicken BAKING generous and 3 hours. biscuits and with should heaping in plenty cook well season Split philter to flour Remove hot and dip once. small. dissolved POWDER some piece dissolved hoi at slew. STEW veal and of butter. the back dip them pieces. Then and a with into drop . " lit every in two AND are usually used with dumplings. chicken from WITH heaping well in hot place the breast pieces. Arrange Serve good after on 20 butter biscuit Break WITH pare for roast brown make flour of pepper. up chicken pour chicken serve in two Let sliced. and ing thicken- a make once.MAKING BREAD BROWN in roaster. lei simmer place same on set two add platter. STEW butter melted POWDER BAKING tablespoons of gravy. salt and platter. AND chicken in BISCUITS. is loan. and 71 BAKING BREAD FRICASSEED jointseparate. onion little hoi water a one then CHICKEN FRICASSEED in Hour. platter. veal cooking When roast and unless will not be needed in half. be prepared is done. is done stew in cold horn kettle Mutton. time.

over butter in baking. fish.oil 20 minutes should time which once. ingredients place with other Bake to suit. without dough will prevent on and platter meat. drained.BREAD 7:" MAKING BREAD AND BAKING kettle. dip spoon in liquid each sticking. with salt and pepper in Dot out. Place whole fish in baking season pan. alternate seasoning. platter and hour. place in baking butter some fop a cup two . few with add pieces of butter and hot cup hours two or water. which to drain will pre- together. butter and season in . !/" lb. dumplings be boiling when as Slew should I. SPAGHETTI can one FISH. finish quickly as possible and cover. according If fish is lean. cleaned. bake. and crackers in Layers. and of white sauce OYSTERS. SCALLOPED Bone half moderately two or longer. and left in salted water until used. one and hot he more sliced onions. generous with rolled with moisten and flake any then cold turn milk. an basting to size of fish. at are in put Serve hot uncovering. milk. fish. two cups or milk pepper turn of cold into colander water. to hake over one Add usual way. dish. spaghetti "'i frequently. rubbing inside and seasoning well with the hands. with BAKED fish after Fresh being FISH. should be washed thoroughly in cold water slightly salted. adding and crackers hake and then just before serving.or AND 1 pint oysters 1 2 cups broken 1 pint corn tablespoons butter Salt Boil it pour venl its sticking baking in spaghetti then When move Re- dish.

and and chopper. in slow Bake prevent baking covered. boiling salted water. to boiling water: be plenty of water.. steady into baking drained. half to 12 SPAGHETTI Break cut meat scant fry until browned. MACARONI Break teaspoon Add of spaghetti into short one-half package Boil 20 minutes. drop package of macaroni boil until soft. Spread on salt. in slow oven. AND one-half add a one-fourth paprika to covered part one- TOMATOES. One-half chopped more of hot water amount small little people. and Boil be should Mix. this dish.BKEAD AND MAKING SPANISH BREAD Ti BAKING SPAGHETTI. beefsteak V2 lb-"pork steak 5 onions 1 tomatoes can the spaghetti in small pieces and drop into salted 3 quarts. in small pieces. drain. may AND be added and cup to pieces. drained When two over put of cold water milk add pound suit taste. . dish and can put when add of tomatoes. Bake 30 minutes with and to spaghetti. about there must prevent spaghetti from sticking together. about a a Bake paprika. fine. CHEESE. to drain. Hue. grated and turn butter cheese. drain through a water. onion small dry add a pound into boiling salted and turn a cup or into baking dish. Break up Turn into a colander 30 minutes. is round The best meat to use pork shoulder which steak. can tomatoes little salt and paprika. through run season with Prepare medium browned. season fry until and pepper and onions. some oven dry. mix. of time to until nearly grated cheese. butter and 30 to 40 minutes. 1 package spaghetti V 2 H". add onions pepper and half hour. colandei it.. in case dish will meat salt sized salt This a of baking 10 serve into drop into baking a dish. the size of a walnut.

cooking dish. boil done. of creamettes 15 minutes. by of red salmon can ly slow- cook GRAVY. and then add . and over of flaked repeat with dish platter. or removing fresh salmon. steadily. add milk. of flour and boiling water (about l1/. Turn when a one Butter layer a platter. dashes of paprika. aside for Bake slowly pan a one few minutes. add a few to oven tablespoon braid warm. until thickened. hour. thickening Prepare together butter can in size of on pan one egg. about or a BREAD AND of in Layer of rolled pieces of butter until pan crackers. when cold. and pint of milk. Bake one and a can in pieces break the gravy take little more.74 BREAD MAKING CREAMETTES Prepare package AND "'!cups of white sauce. and is full. cups) stiradd ring few minutes: be the gravy spongy should salmon. by of red salmon hones removing and lay suitable for serving on a skin. Heat butter. add salt and milk and then pepper. pounds one-half baking in se1 rounding put and salmon. lo thoroughly moisten. It is well more to set milk" if needed. piece of butter the size of a walnut heaping one tablespoon of flour dissolved and a little water. a or in a as macaroni. SCALLOPED Prepare seasoning. on salmon BUTTER salmon an and hot. flake. and SALMON. bones and skin. 30 to 45 minutes. For platter. serve sauce over pour and SALMON boil same grated cup CREAMED Prepare the in baking place and BAKINCJ CHEESE. with oilier layers hot. cover with 2 cheese season. serve SALMON.

l lb. asparagus ami may he prepared like corn. pepper of of teaspoon boil milk. " and . CORN. '"learned SUCCOTASH. add remove be to boil again one boil slowly a few used instead of dry salt and drain. SCALLOPED 1 can Milk to ' lb. seasonings.k cup lima on.MAKING BREAD AND SCALLOPED . a butter. CREAMED i ot a and piece in stew coin of dissolved floor taste can one in of pan. Bake to cover or milk moisten well until nicely by browned. add butter in small pieces. ' "_.1 OYSTERS. ami ingredients place an in layers with moisten in baking bake milk.Milk 75 BAKING BREAD Pepper Crush egg . follow with layer of oysters and so on till all ingrediare used. little milk. crackers Butter size of pint oysters "_" i"" moisten . .' cool with in water season longer. minutes ones. add pan. skins. put on one-half hour. to add one a pinch 1 cup heaping to salt. place ents baking dish. and egg pepper.. Canned beans water over and Cook' about pepper and lima beans mav night. can corn. to with cold cove)'. CORN. CREAMED Creamed beans peas. with seasoning. crackers Butter size of corn sweet L" moisten Salt Roll butter crackers. add ingredients. a few minutes.ui salt and layer in crackers rolling with rolling pin. Boil until tender. butter. till nicely browned. PEAS.

ripe cover. cup 1 tablespoon Mix bread tin- SAUCE. season with of any meat cooked Moisten with tomato shells. pour stir and or minutes. When vinegar % 2 and flour and cook sugar and Dissolve to thin as tablespoon firm tomatoes. and in pieces.MAKING AND STEWED TOMATOES. over carrots on put bruising or butter tablespoon CREAMED Peel crackers. it stir and of flour in a little water xcry of Crumb cut the stem to out carefully. some pepper. cook broken on of salt. season Cook longer. sugar teaspoons pinch and Add until clear. slowly a few minutes Cut hot serve sliced beets. cut in small pieces. peel and slice and keep VINEGAR y2 teaspoon sauce. possible. done warm. add 2 about same or put and BAKING BREAD tomato. of tomatoes can pan teaspoon size of a walnut. BEETS. in tomatoes salt. vinegar with ones. in with a half cup of milk. wash Cook water. and TOMATOES. until tender. pepper with STUFFED BAKED neatly salt. pepper mix and -"1! ami the . and place pulp in sieve dry bread desired. celery butter and cup vinegar hot water. Scrape and out rub some minced an opening piece saving center through. to this add some salt. hot water cup 1 cup of butter without cutting sized beets whole. few a slowly the medium skin. chop tine. BREAD 76 Take one place in stew and V2 of sugar. butter. amount of of medium ends for be replaced crumbs. bake the strained 30 minutes. mix butter. with bread kind. stir in the of as boil in hot a Hour CARROTS. BOILED Boil of dry cups heaping Lump a fresh of amount to heat.

drain. when BANANAS. pepper and butter. Place layer in buttered add with sugar. in baking dish with Place melted butter sail. Bake a pinch a of 2 tablespoons 1 cup of sugar. lemon. peppers. and light brown. well done. drain and Serve hot. soak drain and minced. chopped with butter. Boil POTATOES. BAKED Six butter. with salt and mash. part and lemon of grated juice over rind of melted sugar top. seasoned RUTABAGA. well and mash piece of free and on to from boil in hot sail and pepper TURNIPS.i small with cut in pieces. put I eeling. juice of one each. rind if liked. and a out hours. Sprinkle baking dish. reason Select 6 sweel potatoes ~2 tablespoons 1 2 lemon. smooth. wash without and cook medium sized smooth into dish and When peel. peel and cut in thin strips or slices. season serve. Bake 10 minutes. MASHED Select scrape few a 77 BAKING PEPPERS. peel and one for each person in three pieces. put Cook with until tender. sized sweel done. is sufficient. turn with sprinkle if liked. thai rutabagas insides and Remove. lemon . meat cooked moistened with water. slice lengthwise. lump . water cold and toots: water. MASHED turnips. juice of half a lemon. add pinch of salt.MAKING BREAD GREEN STUFFED i tops ut from green in salted peppers bread stuff with celery and salt and pepper. layer. SWEET BAKED sugar butter. salt six medium potatoes. for erwmbs onion BREAD AND are round. between sliced ripe bananas. of butter Bake until slightly browned. butter.

and chopped water fat. mess. The dough board and work to floured moulding should be rather dry or very stiff. and cut very NOODLES Use as noodles as butter. using part water is for only. round steak Y2 cup suet fat 1 teaspoon 4 1 tablespoon 1 i tablespoon onions tomatoes can 2y2 1 quart Grind " half cup round mix fire one pan. made and by sold usually are much This recipe the Germans in much dealers. Two 4 yolks of eggs or 2 yolks with 2 tablespoons or eggs flour slowly by water well with a teaspoon mixed of salt. four with medium sized onions the seasoning. Add economy When dough is quite stiff remove with spoon. Cook 15 or 20 minutes. and put them add and of vinegar the meat. Cook one-half to one hour on slow fire. salt. pepper many grated cheese. water beans in meat in onechopper. Roll out very thin using no flour.78 MAKING BREAD AND CHILI BREAD CON BAKING CARNE. thin. in more flour. or and brown hour longer. paprika Stir and vinegar. and fry brown Strain one can of tomatoes. AND desired. of suet into stew and steak cooked paprika cups brown salt well. what same Noodles better than will make the a way spaghetti and put and be can factory small macaroni in ages packhome and up at made made. and about add salt and a few milk cracker enough crumbs. using the yolks give the noodles a nice color. Bake one-half hour. kidney beans and or cook on simmer slow NOODLES. Noodles are to are to Italians. . i1/^lb. CHEESE. to cover. Roll up the sheet of paste sifting and like a mixing jellyroll. Add the fine.

SLAW. and horseradish. pepper. serve 1 SAUCE. a BAKING a a and little butter them press salt. the season size of an y2 pepper U" teaspoon salt egg 2 tablespoons vinegar to moisten moisten. of Serve . chopped Y2 Y2 cabbage place sauce eurry chopped 1 qt. salmon 1 cup on them them around SALMON 1 halve hot. CURRY as needed. Boil a hard as EGGS AND many eggs flat side platter down. vinegar (i boiled teaspoon Use salad dressing CREAM a and SLAW. Mix Refill the halved whites. paste. pour can qt. pepper sugar teaspoon to fine chopped with loll nee salt 3 tablespoons cabbage Cream beets white teaspoon SLAW. finely.MAKING BRKAD AND BREAD DEVILED Halve through boiled eggs hard the yolks remove and Add ricer or mash salad dressing to make enough 70 EGGS. chopped 1 cup chopped y2 cup celery on and celery BEET Butter cabbage. and red cabbage pour over stir in and 2 tablespoons fine chopped the y2 beets cup of sugar. and Serve cold. 2 salt and leaf. cups melted.

Mix in a bowl. of lemon juice as juice to thin. add a few oil and . one pimento 1 glass horseradish u Chop and cabba'ge Pepper beets and 1 . constant add adding . in layers or mix. yolks of eggs ' boiled mix. salt and x^2 teaspoon of chives amount small about SALAD. :.. add a few drops of gar vineDover favor a silver fork. cups dry teaspoon i A pepper salt pepper pinch lemon juice or vinegar all utensils and and egg possible. salad dressing and seasoning tops ur CA2BAGE Shred two -"ut tender sweet. AND MAKING BREAD 80 cut chives in in bits. quarts add Add tine. olive oil ingredients drops salt add separately. beater. mustard 2 tablespoons Have and beets DRESSING. and 1 pint chopped \-c(\cabbage quart and as dressing. 2 bunch Small cups a pepper small salad tops if wanted. either way the stirring must as oil drop by drop to the mixture lemon horseradish. 1 boiled potatoes Bermuda onion dozen 1 small Slice potatoes cold pimento. MAYONNAISE 2 a to possible. required be as cold steady it becomes as and thick ( Jontinue si irring and until all is used. salt and dressing fresh onion or of chives and BAKING BREAD.POTATO 1 SALAD. onion. RED 1 fine as cabbage small salad SALAD.. the cut onion small pieces and small pimento Add A few hard boiled eggs may be sliced and added if desired. others a ingredients yolks some and stir until smooth.

MAKING

BREAD

i-

ream

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2

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i

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on

on

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and

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put

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well. Let stand
all
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mix

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is possible, put hack
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thin

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olives

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LETTUCE

at

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five minutes,

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12

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chicken

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CHICKEN

3 cups

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Heat

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]

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81

BAKING

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SALAD

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BREAD

AND

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1 to

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BREAD

82

MAKING

BREAD

AND

SALAD

DRESSING.

6 eggs

:"

D/2 teaspoons
2

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mustard

sugar

eup

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

salt

flour

1 tablespoon

tablespoons

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BAKING

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

Set

dissolve

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

heat

nd

well.

on

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SALAD.

SALMON
-"jboiled

1

potatoes
!/" Bermuda

Small

of chives

amount

eold

boiled

with

flaked

salmon.

now

another

layer

with

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generous

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on

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not

1 tablespoon

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Place

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over

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over

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in salad

dressing
Dot

dish.

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

finishing

this

part

of

sprinkled

mix.

MUSTARD.

J eup
1 egg

sugar

and

Add

sugar.

vinegar
Pinch

the egg and

salt

beat

briskly until smooth.
slowly, beating
fire, stir and cook about five minutes.

well, turn in
Add
salt, set

SAUCE.

CURRY

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

Cul

a

salmon

salad

mustard

mustard

red

onion

chopped

TABLE

'4 tablespoons

can

slowly
and

two

a

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thickens.

of cold

water

or

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until it boils

MAKING

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SAUCE.

WHITE

Melt

a

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of butter

piece

well blended,

season

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the size of an egg, add tablespoon
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turn in 1 V2 cups cold milk and cook until

with salt and

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of sugar, one
of Lemon extract,

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and

extract

and

after water

is added

serving.

lVo

cups

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pinch

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It must

sugar

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of salt, pour

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one-halt

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any

SAUCE.

1

water

walnut,

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"2 teaspoons

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sugar

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a

!

LEMON

1 cup

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beat briskly.

just before

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cup hot water.

egg,

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while

SAUCE.

LEMON

One

83

BAKING

BREAD

AND

lemon

cornstarch

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well together, add
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l1/; cups
on

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Cook

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if desired. Minced or with salad ham with or BLUE LABEL and soften Warm Spread A chopped without sandwiches of lettuce bat' pickles Blue a spread fillings for wiches. sanddressing. leaf of lettuce. veal. add salad with a feAv nut meats buttered bread. AND OLIVES (hop dressing olives and Hue spread PIMENTO SANDWICHES. ground beef with salad dress- CHEESE with and very make dressing then little minced cheese in with the pimento a double softened be may boiler chees" used if desired.BREAD 84 MAKING BREAD AND BAKING Sandwiches VEAL Chop on or buttered grind cold bread with following The SANDWICHES. Minced or pimentoes. paste. mix with salad leaf of lettuce. Label butter good and with salad ing. with minced on ami pimento leaf of leituce. combinations Chopped olives and pickles dressing. NUT ('hop a make with a any kind SANDWICHES. with salad dressing to layer of the filling a then mix . SANDWICHES. of nut meats and Butter the sandwich.

with add thick leaf of lettuce. or moisten. peanuts. BAKING BREAD NUT 85 SANDWICHES. EGG Grind AND WITH PIMENTO SANDWICHES. equal parts of raisins and nuts and add salad about Spread the sandwiches. dressing to mash add salad lower spread slice with mixture and minced pimento. On the upper slice spread the plain salad dressing with a leaf of lettuce. PEANUT finely chopped To spread on buttered bread SANDWICHES.MAKING BREAD AND RAISIN Chop dressing. salad dressing and . using leaf of lettuce if desired. hard boiled eggs.

pan freely if you syrup on should a be begin be beaten should whites stiff froth a the one Beat pouring syrup briskly all the time then scraping: without black walnuts are meats. enough is when the candy begins to pull heavily on the fork. hoi] without stirring form a soft will steady a of two eggs. It should harden add and 1 ime. BAKI. open Now the with taking added: the be strictly fresh. Beat steadily. platter or which should china dish. Va sugar good CUP 1 cup molasses butter water 1 tablespoon Put all in kettle ball stage: thin sheet not cool break add except vanilla. '_' cups sugar 1 teaspoon 2 drops vanilla to the half cup of syrup into sugar full. BUTTER "_' 'A/4 cups cup SCOTCH. turn more in pieces. nut wish some best. boil briskly in shallow one-third of an buttered inch until the hard pan."" BREAD MAKING AND BREAD . make in thickness. Remove sauce dissolved. then it should be turned in a short quickly on a buttered tin. giving it your attention as the setting point it is beaten indication of when comes an very suddenly. when a .

Related Interests

(! Candy DIVINITY. stirring water until this with is entirely sugar until ball. turn corn water 2 extraeialmond Add !/2cup i/4 cup ^\ syrup hil "*s of eggs to make cup three-fourths heat pan. into dropped spoonful -oh] water from range but do not disturb syrup. than vanilla vanilla. which Let syrup sauce chain from flavoring of by some the handle. slowly. to assistance sauce pan into the beaten whites.

2 cups 1 cup 1 square sugar cream and milk ( ream Cook I. heat. from ball stage. cream 4 cups put granite sauce-pan. take from burn to touch. turn into bowl. cut and eold. do Boil until the soft ball stage.* AND MAKING BREAD BAKING BREAD 87 PANOCHE. to soft ball stage. heating.idler. shape chocolate. until creamy Creams: as desired turn Soften and coat with boiler: beat very gray. let cool until it will not Avoil snaking white. syrup In a and .. light brown 2 cups 2 tablespoons ' sugar - ' butter Vanilla Pin butter sugar. moving heat. teaspoon i brisk over may ' chocolate butter 1 tablespoon remove water. cool on platter. stir until well steady begins tartar. if any. FUDGE.4 and to boil. when CREAMS. into a double chocolate unsweetened to the scalding point or chocolate never Put slowly. into buttered fondant Chocolate: Melted will turn or by melted heating in a double-boiler. set but not after all sugar that stick to inside of sauce-pan! the boiling syrup as it grains easily. add chocolate. in buttered out cream almond cream and soft - cup and heat stir while beat. dish to harden. Keep lukewarm while coating. CHOCOLATE Fondant: sugar. stir steadily vera "id pf. and it begins When to tin. of tartar cream of tartar and milk. then heal adding sugar cook flavoring. take flavoring. cook to the meats add nut turn thicken the or and cup nutmeats flavor in sauce pan. . With damp a boiling cup cloth granulated cane dissolved.

or ehocolate. very melted with enough fingers.BREAD 8S MAKING BREAD AND CHOCOLATE Uncooked water. opening gar. using vanilla almond into any form desired.) and 1 cup V4 cup cream Cook cup make the same of black walnut meats. cook until the soft ball stage and from fire. to Mix make suit. Use shapes STUFFED Clean sweet or a prevent Coat harden. off. Fondant: Uncooked to Roll to 1 cup date of each not good some and or hard. dates. '12 sugar as maple black walnut water fudge.-. melted Fondant: to of whites oi eggs fondant that a make enough desired.-'ii FUDGE. . whole the Press to sticking with remove cream stiff paste. Put remove ('"P maple 1 teaspoon rich milk Vs heat. . meat. or sugas butter nut half milk cocoanut chopped into buttered tins and mark cup cups maple sugar (1 lb. MAPLE 2 cocoa syrup or syrup and sugar into sauce-pan and maple stirring until dissolved. DATES. place on waxed shape paper from Coal with six to twelve hours. """ '"' \ cup a or CANDY. sugar powdered paper lo sugar powdered flavoring is amounts equal sugar will take which CREAMS.add a teaspoon of butter and beat until creamy. and will mold to harden. Mix add powdered into any form BAKING Make an in the opening side Fill opening that with fondant in date together and roll in fine pit. MAPLE 2 cane cups 2 cups granulated add turn CUP sugar. place on waxed ehocolate.

1 cup sugar cold water. into . BREAD AND best molasses butter mass or ball when Cool and pull until light colored and dropped creamy.BREAD MAKING MOLASSES 1 cup Vi cup Boil until it will form a firm 89 BAKING CANDY.

boil vinegar and celery. iy2 halved.iblespoon sugar mustard seed fine and peppers over vinegar 1 cup peppers 1 finely cut celery cups - V-^ cup salt. Let cool.BREAD 90 MAKING BAKING BREAD AND Pickles and Catsup PICCALILLI. much SWEET For to seven pounds PICKLE. broken. PEACH of peaches pitted and peeled. as drained until tender. APPLE the made he steamed slowly . put in off in a few days am! this adds to the flavor of . same until peach skins are pickles. sugar vinegar and minutes with 3 or 4 sticks of bag. add until they are clear or a fork will if necessary. skim "\l/2 lake -IV2pounds of and for about 10 least one-half at do not in jars and boil to pieces. which that he may put they them strained if clear. put in mix into stone jar mixed with night. is large green '2 quarts 4 green tomatoes finely chopped Chop tomatoes bag muslin 1 quarl cabbage and drain and i. keep better. turn over the pickle. put with sugar a seed. Time for boiling should pierce them easily. Crab then boil slowly can be the pickles. though Remove syrup care peaches of he must from them. take Boil the vinegar. add mustard cabbage few minutes. This pickle will keep better if pu1 in Mason jars and sealed. turn reheated pints on and the pickles ami syrup put which back on they PICKLES. wanted the pour sugar hour. Now cinnamon and 2 tablespoons of cloves. tied in a muslin hod slowly the peaches.ipples should fruit iido put prepared syrup and jars. over taken then syrup. SWEET SWEET Pear pickles may PEAR CRAB he PICKLES.

ripened vinegar. TOMATO 4 sticks cinnamon sliced tomatoes 2 sized onions teaspoons cloves red peppers I tablespoon mustard cups 1 tablespoon celery sugar seed 1 qt. . and seal in jars. 1 "") 2 tablespoons peel? tomatoes large onions 1 cup sugar ("ut out stem do peel. green mustard Seal in bottles or jars. minutes each at with and seed and cinnamon while hot and mustard stick turn over utes. but not tomatoes and 10 boil and bottles celery seed dark and the peel cook Add one-half. let set over the brine. days and sugar 10 minutes. to thin. PICKLES.MAKING BREAD VND BREAD BAKING 91 CATSUP. boiling drain 3 times adding night. SWEET (i qts. minutes spots closes paprika strain and tied in loose muslin until sail 1 tablespoon bag spice about of spices. add fire with slow slice very and soft. vinegar Slice the tomatoes drain with celery and press out sliced onions seed. layers. and mix in a cup of salt. boil down balance and seasoning Take out tomatoes. of firm. or CATSUP. put into jars in alternate and Cook vinegar cloves (tied in muslin In a few the pickles. time. ends celery cloves and whole 1 tablespoon V2 teaspoon 1 pint vinegar 1 tablespoon pepper seed sugar. Repeat liquid about 2 10 or peppers. longer. sliced bag). 1 gallon 1 cup 8 tablespoons tomatoes strained 14 teaspoon sugar 4 tablespoons salt 2 tablespoons white Cook slowly 10 medium 2 2 red pepper 1 pint vinegar pepper until it thickens. onions. off the liquid and boil 30 minintervals of a few days. on set bag.

Drain off the brine and cook until tender. with 3 sticks cinnamon cloves has 10 After tied in a muslin this syrup sack. pour oyer water Weight these down until covered. with or Cover rinds two and turn set and cook off syrup. It will be cover. then add a syrup made in the following 6 to 8 3 to to cups sugar cups proportions: with cold water in fiesh water and set over -i teaspoon and a heaping vinegar. and remove the inside. Drain two quarts drained Put peppers vegetables two seed. sugar. 1 pint salt. sharp vinegar. add one fine. vinegar with two pounds in two ounce gallon jar. 2V2 gal. stir in salt and let cool. TOMATO I )ne and seeded. cut in suitable pieces. chop fine and add not onions. over tomatoes peek night lour in too ripe. PICKLES. cool. sprinkle with salt. combine In a day hot. slowly reheat 10 and minutes. and mustard Pour chopper. of two is full. pour over put into pickles jars. to boiling point. drain off more grape brine. keg. night. bunches of celery chopped the cold the mixture ready to use in a few days. muslin Boil for bag. until in bottom of dill. while . firm watermelon the pink pulp from rinds. awav. put in layer very ^ green sized cucumbers Dill and jar use Three PICKLES. cooked minutes. heat leaves. and turn WATERMELON back on pickles. drain well.MAKING BREAD !i2 AND RELISH.water leaves grape place a layer cucumbers. seeded. few a let cool. 2 to or white sweetened over Wash BAKING BREAD leaves of grape head of cucumbers or with dill. with a china plate cucumbers turned upside down with weight on it. put in stone jar or cover crock. using a cup to Peel two gallons of prepared rind. In about a week. and container cucumbers Heat to boiling point. DILL Medium cup minutes salt.

then slice three pints of small solve disa nutmeg. peeling in Put into jars. the vinegar 2 few a minutes with 2 or 3 cups 1 tablespoon onto or celery seed boiling vegetables 3 times at intervals of a and hot. and seed cinnamon pepper paprika ground cloves into kettle with Cook slowly spices. OIL PICKLES. tablespoons turn cider vinegar brown 2 Turn off and mustard reheat seed. after seeding the peppers and tomatoes for few hours. Sprinkle in slices with peelings on. add a Lump of alum size of Drain in hot water. few days. Put 3 pints of drain over pul sack and night. cabbage ! tablespoons | peppers cup - celery sized cucumbers salt hop and vegetables. in the a the salt. of ground the alum and add 3 ounces til pep] of v and "" 3 of celery seed. 100 small cucumbers with sail and let stand three hours. 1 sugar.MAKING BREAD BREAD AND 93 BAKING SAUCE. and cover with cold ounces vinegar. set aside mix cucumbers. sugar vinegar. 3 ounces oil. white onions in water. one pint . cut celery ' cut fine celery Chop 2 1 tablespoon sugar 2 cups fine. put 3 hours. CHILI large ripe tomatoes '1 tablespoons sail 8 large onions 6 cups vinegar 2 mustard 4 1 teaspoon _!4 cups 2 sized red medium tomatoes. 1 teaspoon peppers onions Add teaspoon - and red peppers. into kettle and boil 1 tablespoon pepper. of mustard. or CHOW 1 peck CHOW. tomatoes green 4 5 g] i en 1 bunch onions 6 medium lb.

To i lie water to covered with brine. egg or skim. large a shred with kraut cutter. only in the jar or keg a layer of wild grape as inch an deep.J or 4 weeks they keep very Ioul. will bear an boil and over potato. select or in it and scald it out well. cutting the instead of breaking do not bruise. and. about alternating leaves. % cup in cool place and These pickles do not a SAUERKRAUT. one encumof bers. in every gallons or more few nourishing. cover all with 4 quarts of water. fresh size. then is filled. cider in two head way. for salt cucumber pickle-. leaves outer remove is made without cabbage as is he should cellar.BREAD 94 MAKING SALT BREAD AND CUCUMBER BAKING PICKLES. Place picked. a for ready use. and when there cabbage are three into the jar or four inches or keg sprinkle as fast in a as it hand- . knife. then cover 3 to cucumbers until jar two.ol pour cucumbers in a jar or Keep that have been closely packed keg. layer a with with Set in layer a cup of grape salt. Carefully pick cucumbers 3 to 4 inches in length. Drop the shredded cut. teaspoon a freshening while will CUCUMBER Prepare a using the smaller leaves. barrel is to be used. Make a brine that and set in a cool place for a day. but if a keg ("]" If 5 to 10 gallons Remove in center. for soak in fresh water and two three or the water times. wash stem off the cucumbers.-. will be day of powdered make brine. Everybody of a likes sauerkraut. or changing alum pickles firm the added PICKLES. when co. it is both to be made. pickles down weighted freshen. cut a large sharp and keg or healthy select one jar a If kraut into the cutting as as possible. vinegar fine are There far as from the heart and a use cutter the center cabbage that and cut has each shred in that had jar. made or vinegar .

so thai the brine will weighted will be plenty of brine if the shredded Kraut in about will be ready for use three weeks. added the flavor. A pint to a pint and a half of salt is about the rule.MAKING BREAD AND BREAD 95 BAKING ful of salt. place for the first three weeks: then place in a . is properly There down. but it will keep too much the kraut salt will delay longer. when enough the brine will begin to show. unless too much salt is used or it is kept in too cold in cold weather If made it is best to se1 the kraut a in a place. and tamp it well. cabbage. it is two of salt and tamp . Repeat A little sugar improves until job is complete.i handful or tamped again. warm tamped. in curing. Put in more with a square end. for this purpose use a stick three or four inches in diameter. Always cover keep the kraul it at all times. if there is not enough salt it will cure quickly but will not keep as long. cabbage moderately cool place.

partially seal. nade tomatoes quite simple the the most in the following: EXTRACTS FROM STATES UNITED knives.96 BREAD AND MAKING BREAD BAKING Canning Fruitsand Vegetables In canning i'ruil and vegetables. skins. rubber and 18 minutes steam for ripeness. and covers. to heat to 212" or the boiling sterilization is meant poinl for water. proper the rule. can. difficult of all vegetables is least difficult. some for a higher temperature boiling at a much need and of which \n canning do not use longer time. bacteria or mold that may any By Fruits are generally than quicker sterilized much vegetables. tighten cooker. . add one size. tin or chipped utenenamel sils In preparing and handling. in hot water Sterilize 22 minutes in water-seal 5 -pounds of under outfit. salt to to loosen Fill with each quart. sterilization and be must the jars or containers. AGRICULTURE. skins. and remove level quality. BULLETIN 521. test joints and invert to cool. pack teaspoonful Scald whole. tomatoes Place hath. in cooking the fruit or vegetables. Recipes. Canning corn sweet is considered corn and and OF DEPARTMENT Canning NO. in both the material to be canned. and kept at that heat for a certain time. Grade Dip only in cold water. use Sweet to forks silver spoons. to kill infest the articles to be canned. TOMATOES. 15 minutes 10 minutes in pressure Remove or jars.

AND

MAKING

BREAD

9,

BAKING

BREAD

STRAWBERRIES.

fresh,

Cjiji

berries

sound

day

same

(twist

Hull

picked.

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

in water-seal

(Syrup:

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

outfit,

IV2

or

SWEET

in boiling

Blanch

size and

CORN

10

water

freshness;

(On

or

15 minutes,

rubber
and top and
in hot water
bath,
minutes

(Pleat up for table

SWEET

and

use

CORN

5 pounds

in steamer,

pint.

Proceed

as

partially
iy2 hours

of steam,

jars,tighten

40

invert,

covers,

in hot

not

or

water.)

(Offthe Cob).

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

to each

to ripeness,

according

Place

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

Cob).

the

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

butts and tips, add just a
ful of salt to each quart.
180 to 240
tighten. Process

and

thick.)

after

blanching.

1 level teaspoonful

Pack
salt

above.

PEAS"

BEANS.

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

Blanch

5 pounds

of steam,

or

45

minutes

in pressure

cooker.

BREAD

98

Time

home

Table

in the

be followed

To

BREAD

For

canners.

BAKING

OF

DEPARTMENT

STATES

UNITED

AND

MAKING

for

AGRICULTURE.

Canning1.

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

level, add about 25% time to this schedule.
By following
Bulletin No. 521.
to Farmers'

is

This

a

supplement

the general

tions
instruc-

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

Home

bath
Products

at 212o
Minutes

lie canned.

to

outfits

Pressure

Steam-

made

lint water

Water-seal
outfits
214o

Minutes

pressure
cooker 5
or

more

lbs.

cooker
10 lbs.
or

more

Minutes
.Minutes

20

15

10

6

Apricots

15

12

12

6

Asparagus

60

60

45

35

90

60

60

45

12

10

6

3

15

12

10

5

210

180

60

40

15

15

10

6

10

8

6

3

90

75

60

40

30

25

10

10

15

12

8

5

Sauerkraut

50

50

40

25

Strawberries

12

8

6

5

Tomatoes

22

18

15

10

Grape

15

15

10

5

30

25

15

10

60

60

45

35

250

240

180

40

15

15

10

5

Apples,

Peas,

or

whole

Beans,

sliced.

Okra

Blackberries
Peaches

Cherries,

Corn

(without acids)

....

Grapes,

Pears,

Plums....

Huckleberries
Beets,

Turnips,

etc

Pineapple

.

'.

Raspberries

....

Juice

Quince
Pumpkin

Chicken,
Rhubarb

and
Beef

Squash.

...

TOMATOES.

CANNED
firm,

Select
the

through

hand

the

pieces
smaller
from
the seeds

through

from

stirring

gradually

bowl,

a

and

skim

forcing

the

halves

into

the

cut

kettle;

preserving

seive and
each 3 or

the bottom,

hand

in

put

into
a

salt to

teaspoon

a

with

be

should
and drop

peel, slice
and
in the palm
of

one-half

place

the

closing

which

out.

seeds

by

press

Scald

tomatoes.

flat way,

the

center

and

large

ripe,

99

BAKING

BREAD

AND

MAKING

BREAD

drain

juice

the

to the fruit in the kettle,

add
4 pints

of fruit; heat slowly,
boil slowly 5 to 8 minutes, seal.

STRAWBERRIES.

CANNED

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

To

hull

wash

if you

them

then
choose;
dredge
or
them

over

.sprinkle
quarts
of berries.

Let

one
with
few hours

a

stand

in

them

place

over

pan;

granite

two

to

sugar

of

cup
or

a

in

night

a

cool

place.

Then

as

somewhat

you

on

on

a

range

rubber

merged.
Boil

them

or

the

in, but

berries, add
heat

and

wooden

without

put

from

juice drained
set

jars with

fill fruit

wire
rings,

clowly,

rack

and

berries, pressing
do

two

cups

fillwith

water

5 to

longer, take out
boil 5 to 10 minutes
to fill jars, sometimes
syrup
enough

little syrup

a

make
keeps

of sugar

and

be

in the

canned

cans

anything

by

the

same

until

begins

juice,

cup

jars are

to

and

seal.

When

This
them

Take

not

method
in their

jars

enough

of canning
own

juice.

blackberries

cherries, and
If bubbles
should

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

sun-

in boiler, and
There
usually is

set back

more.

half

boil.

and

water.

the berries whole, and preserves
Raspberries,
currants,
pitted sour

may

to each

sugar

the

boil 5 minutes. Set jars with fruit
loosely
in a boiler, with covers
on

8 minutes
after water
boiler, fillthem
with hot syrup,

from

Take

them.

crush

not

down

them

not

in

a

appear

be regarded
day or two.

as

PLUMS. when or be canned they may cool pit them and Make to three cups sugar. syrup Simmer slowly. plums Add as more the fruit heats the amount sugar. % full. add Cook of cherries. cherries to each "f sugar cup minutes. the hot syrup last jar. pit and to 3 dozen in drain peaches. as kettle. CANNED s\ a sterilized jars. convenient as until When boiling hot . of syrup increases but gets thinner.fill about the hot syrup. using strain in and fill with slowly fork. water. amount 3 to PEARS. cold *4 add as soon BAKING BREAD into preserving them soda. put syrup water PEACHES.BREAD 100 MAKING AND CANNED Pit % CUP cut and 20 about slowly SOUR CHERRIES. into this and heat slowly and skim. in two. To can 3 use plums about cups of stove to 4 cups sugar of fruit. as many Peel. strain and fill should not be enough a quickly made with hot sugar. be skimmed which should when To bring out the flavor of peaches they should cook a drop and !/2 to Simmer seal. Skim and seal in glass jars. cups halve. in preserving kettle. as core will cook jars as quickly required. fork. with into hot jar with each V2 from Remove and hour. water and in rinse in the syrup. can be piece at a time. % of 6 cups sugar and 3 cups water. put CANNED Wash cover one with boiling peck As point. the preserving as quickly cook possible. If there to fill the vand tender. Put of plums. rinse them cold water-. peel. seal. drain. in the hot syrup. to 1 hour. pears tillinto hot filled to the nip. a little Add 6 cups sugar boil 5 minutes. stir and heat slowly. CANNED Make halve 2% necessary. heat -slowly to to burst from remove teaspoon begin plums kettle. a drop syrup of 1 cup water whole.

A few in dropped the syrup cloves improves flavor are the . of blossoms. for the syrup.MAKING BREAD CANNED Use and same little a using They the sugar and be peeled or canned may halved. or left whole. skins with 101 for peaches. and wash. cook When very so slowly as through. the by Miid seal. CANNED In the cups fruit prepared to keep remove After water. as fruit stem In will cook and a whole place preparing leave stems the fruit is put on. the remove while should the be crab remains apples taken out . a to 3 sugar of 6 cups drop in as much of the syrup 5 minutes in the syrup. and be pitted may APPLES. cooked in heated jars.filljars with hot syrup as crab apples to can on. possible. before as apricots little less water CRAB boiling as canning kettle make preserving BAKING APRICOTS. they cooking. in method more BREAD AND in the jars.

. one raisins. if canned apple is used. or juice. sweetened Sultana black one cup cup raisins. shredded or cut Sultana raisins. Concord grapes add a little cold Add two boil until skins are tender. put all in sauce little a water. boil slowly thick. pineand one-half cups. add stir. butternut. cup orange one-fourth water and until thick. RHUBARB Two two sugar. one-fourth cup cherry slowly cnps one hour or until thick. pint oi' pineapple. conmeats pecan cup .MAKING BREAD 102 AND BREAD BAKING Conserves PINEAPPLE One CONSERVE. CHERRY 2 cups pitted sour CONSERVE. one-half walnut chopped conserve. CONSERVE. one-half to three-fourths cup of chopped nut. pan. Boil orange meats. cherries 21/2 cups sugar 1 cup Sultana raisins chopped black Y2 cup meats walnut chopped 1 orange (pulp and juice) GRAPE To two cups of seeded CONSERVE. heat for one hour or until syrup is slowly to boiling point. Larger into ones cup small pieces. one black walcut in two. stewed with cups rhubarb. meats. or serve. one-half cup black walnut hour Boil slowly one or conserve. and one-fourth Sultana cups cup sugar. one-fourth of orange two one or cups sugar. canned bleached of or fresh.

cup each the to each minutes. ORANGE 20 similar of sugar. and seeded cut to boiling point. Prepare three and skim seeds an until amount equal in meats walnut Slice thin water it tissue glasses cut far as as it to add or a make now rind. jellsor 6 oranges. sealing combine and in rinds of rind take a cup in the cooked turn removing with grapefruit drain waters. TOMATO Two BREAD AND MAKING BREAD slowly hour one until thick. lots. two the way. and repeat to cook in cold water. Black is white and thickened. 8 oranges " ! lemons 2 grapefruit clear rind fruit. MARMALADE. over night. slice off ends and peel carefully. and Add pint of Cook cook about until . one-half that tomatoes cups 103 BAKING CONSERVE. pound then add thickens. lemon or juice. been have peeled. or ORANGE CONSERVE. the and measure fruit jars and for syrup. peeled above u. if desired. add two cups sugar. cooking measure. cook 20 minutes.one-half cup black walnut heat pieces. fruit and and cook with cover may be added just before the cooking finished. one-third cup cinnamon. of sugar equal amount in glasses and seal.in small teaspoon conserve orange cup Boil slowly meats. and an Put and let set grapefruit. of sugar Put a wax. 3 lemons of fruit. Select orange on put the cooking. Sultana one raisins. and lemon drain. thick very up the possible. cut peel in pieces % inch wide and % inch long.

peel. put kettle. put apples in and and carefully in fruit jars and cook until let simmer seal while . apples. an hour Tallman quince from quince to rich. deep. PRESERVES. in preserving peck then set back on to range cook syrup. mix color. Peel. put as as possible. red return a simmer. to cover When cook. core on Remove until of hot. quickly with water fork them. preserves. a set will easily pierce Add to make a sugar enough rich is added. slowly quarter and tender. kettle. two or after sugar sweet syrup.to one apple and quince of apples. core BAKING BREAD APPLE QUINCE For AND MAKING BREAD 104 and use cut about one quinces dozen quince in eighths.

perfectly glasses. and to each slowly. most the in. until heated slowly JELLY. to the point almost it is needed. they is placed teaspoon testing at once allowing all the a to saucer very clear time. necessary. for the glasses in turning to between two prevent an asbestos granulated of cane to heat. cult diffi- jelly. have it ready at the moment amount skim carefully. to through linen a is used If gas cloth a set place in the % oven of scorching. hot it boiling the a again. gently by Boil until quart but do boil. taking keep to pan. heat pan Add cup into turn and until it stops pressing Measure a thoroughly. weather that are warm and put into preserving sunshine wash and fruit from a wooden sauce juice and mat juice is "While in sugar a pan. better is dissolved. Heat Mash well. not jellbag a of fruit.BREAD MAKING AND BREAD BAKING 105 Directions forJelly Maying CURRANT Select currants half ripened and freshly picked during if possible. use drain. heating. task When hot while tests. test again and while still warm. if a slowly very be strained it gives jelly into breaking. sauce under little water a dripping. if cooked enough almost it is if it does not set. need not be in the glass . Begin teaspoon or minute When ready in put and juice about 20 minutes. masher without kettle. rather a little less Add the hot sugar. jelly is poured can but cases. let it heat slowly. strain to boil. half say scorching. from Pick stems. when stirring sugar a let drain and have of the juice and putting it into a it will start to congeal cool . than Skim more.

use one-third currant of sugar. them put gooseberries. juice with three-fourths jelly. GOOSEBERRY Prepare add Set to water the on break pan and sugar heat to and range. granulated sprig or 5 or 6 leaves of mint of vegetable is for looks only and fruit green can to each be omitted. selecting crabapple skin. jelly. pint for mint of that is* amount cooking flavor. when put and in jellbag to JELLY. amount two- of sugar and JELLY. from remove open Strain drain. be seen rising in the pan unripened until it can range JELLY. do slowly. other MINT Proceed mash sauce muslin Skim with not into in sauce measure. currant CURRANT Use BAKING RASPBERRY raspberry raspberry proceed BREAD AND and strawberry as proceed with juice. three-fourths and and currant amount STRAWBERRY one-fourth three-fourths with JELLY. jelly. the fruit. Boil juice with three-fourths Just before cane sugar. pan. currant jelly. heat au juice through boil steadily.106 BREAD MAKING CURRANT For thirds currant as with jelly. put and of equal amount carefully. The . jelly. as proceed green (or a as light colored little of or more) is finished drop and with in 4 to 8 drops coloring a under fruit begins boil.

which jell bag and three-fourths amount parts jelly. and BAKING ot CRABAPPLE plum erabapple and JELLY. boil 20 quite soft. eook equal amount into on until soft: of sugar. transcendent unripened.BREAD MAKING BREAD AND CRABAPPLE Pull grown. Make as as minutes with to on jelly.using about of sugar. boil in water until fruit is to half hour. turn in slowly other jelly.n a make very amount equal nice of sugar.Turn and . jellymoulds and to MOULDS. does that cut not dark out usually takes drain. cook in cold as barely to fine colander. PLUM Equal Set best for are crabs spots. water a marmalade or cover add an jelly. core quarter. juice erabapple jelly.using a. Proceed fruit. the cover quite 107 JELLY. strain through and cook let cool. i CRANBERRY Put cranberries them.

put into alcohol . gives cups good results. stir or shake water one-half vanilla tablespoon VANILLA Cut 1. vanilla deodorized EXTRACT beans. fresh pint use. dredge thoroughly of sugar. VANILLA Cut fine with add and a one heaping V2 cup set in ounce of fresh add be ready warm line 4 for beans. the 4 usual in baking. bicarbonate ounces ounces corn starch. 6 6 1.BREAD 108 MAKING BREAD AND BAKING BalingPowder and Extracts BAKING Mix sift several and tartaric ounces acid and POWDER times. set ten jar or days bottle and and it will . amount BAKING One teaspoon two and sifted well and mixed soda POWDER teaspoons eaieh two with 2. place for 2 weeks. NO. flour. EX. put in a pint fruit jar. 2.and ]/" and strong alcohol. use of soda. NO. NO. cream of tartar. NO. cover pint deodorized occasionally.

drop and dry. stir. NO. sugar. strong ' oil of or can 1. one-half drams of fresh from week. sprinkle with salt and brown slightly in oven. Vanillin in small and set in the a warm six for juice of oz. put in pan. deodorized lemon. and two in the preparation for the cup place a 109 3. For . water. of two half jar quart and Tonka oz. bottle few a lemons. put strong alcohol mixture. alcohol. LEMON Cut NO. jar. pint fruit jar one-half pint deodorized four lemon. Cut fine one oz. other beans. extract strain is ready use. skins over can drain let stand a shelle almonds. and add uil of this fill extract. then another to jar. vanilla beans dredge turn extract in ten on oz.BREAD MAKING AND VANILLA This be EXTRACT is generally used used for all purposes. tablespoons ounce one water. 2. BLANCHED Pour two or minute water boiling for a few hot and water the minutes. the Into cup and days. soda and EXTRACT pieces half jar with fruit at alcohol. EXTRACT LEMON into NO. into put deodorized oz. use the usual amount of enough alcohol to Put a ALMONDS. this and in put alcohol. in melted blanched dredge almonds salted almonds butter. dram one add four BAKING BREAD cover a pint and pint jar. stir. rinds lemon. one let stand deodorized one fountains. into cold be peeled off.

each make little corn of buttermilk cup thin batter. one two or one stir in flour A beaten eggs. or a thin batter. BUCKWHEAT Soak tea scant milk and as the in the over night morning set it aside before. CAKES. SOUR or (levelmeasurement) soda to CAKES. add Stir in pinch is necessary use milh. do teaspoon hot sufficiently baked. buckwheat When of soda. set of soda. stir well. in flour makes the cakes much mixed Stir in a little hot shortening just before baking. salt and if thinning turn side is until under cakes not griddle. a sour milk add dissolved in water. stir in yeast is needed. meal water. white flour to pint one flour with yeast cup part is well to rise until morning. soaked. stir in one melt a tablespoon and add it frying hot to the of shortening make rounding batter just before baking. bake on a over and night bake. stir in milk or milk and water two beaten eggs. two cups teaspoon one and powder to two CAKES. add but pinch no until evening. GRIDDLE To spoon flour. a medium make to batter. half cake hike warm of fresh milk..110 AND MAKING BREAD BAKING BREAD GriddleCalcesand Fritters GRIDDLE Sift together baking- teaspoons heaping salt. salt and add MILK. If any batter is left flour and in yeast Stir into sugar. batter. Do not turn cakes more than once while baking. set away better. onedialf teaspoon with (or milk cake and of dry water). teaspoon salt .

in . then frying let drain . hot. dough that and in milk shortening to and and the make in hot drop Have into fat. of it. take from fat care hot. turn liquid into cup. and fat.BREAD MAKING AND BREAD Croquettesand CORN Y2 baking- teaspoon Drain batter the the corn. if there is not a half with tablespoon fritters are cooked drain can after corn. OYSTER Drain corn. drain and sprinkle with powdered serve sugar. serve the half make through. should be fat with wire cut taken spoon. parboil one and minute. flour 1 cup BAKING fry hot. apples quite thin. mixing and sifting the dry ingredients. as from FRITTERS. stir into fritter batter and fat. Slice hot eggs. stir it into Hour. for corn fritters using half milk and half into batter and fry the oysters. APPLE FRITTERS. turn cup shortening 2 eggs salt a milk 1 tablespoon powder !/2 Make Waffles J cup 1 teaspoon HI FRITTERS. stir oysters oysters hatter liquid drained the full.

stir in lemon lightly beaten drop Use tablespoon eggs. CROQUETTES. in well or beaten cracker Fry of fork. and serve VEAL Veal sugar. celery or juice may onion be added dip into egg. flour 1 teaspoon *4 BREAD Or any prepared using a wire instead hot. be made may of cold meat like chicken croquettes. and then roll in bread the little milk crumbs. forms a with about They are beaten serve hot. salt on crumbs the range. size of a thumb. in hot drain fat like doughnuts. added to it. egg. chicken and when cooked let seasonings. cold VL'cap or sift: mash and CHICKEN 2 teaspoons lemon with the milk. lb. and into hot fat: drain Yx milk 2 eggs salt dry cup 2 teaspoons sugar alternating and BAKING FRITTERS. . cool with x/'-i teaspoon chicken 1 tablespoon butter Mix juice CROQUETTES. and ingredients the and sprinkle flour and then stir in the one sot and finely minced well A little finely chopped if liked. powdered bread butter Shape bananas the 2 eggs milk and rice pepper Hour stir in milk. mix with the flour. kind spoon into croquettes.powder 2 tablespoons teaspoon Mix 1/3 juice.112 BREAD MAKING AND BANANA 1 cup 3 bananas baking.

irons should batter milk cups 3 eggs powder salt and yolks. well a greaased. fold with in the the en beat- beaten eggs. little thinner well beaten than when usually milk is . whites lvj with syrup. added.MAKING BKEAD AND BAKING BREAD 113 WAFFLES. melted griddle be hot stir in the milk and shortening. Serve shortening. 2 cups flour baking- 1 teaspoon V2 teaspoon Mix of the Waffle The for 2 tablespoons sift dry then the ingredients. hot and for waffles should be and should be cakes.

Croquettes eggs bread and . vegetables and meats or while hot in tin cans glass " sealed Conserves amount are combination to sugar. other The " Forcemeat usually or fried in deep and of .Croutons into balls. covered beef.sometimes of nut added. equal an with cooked jelly. of meats A " the of fruits consistency sterilized by cooking. with stewing. chopped meat. Marmalade rinds. or broth meat boiled down. Meat then and BAKING beef tea. coated etc. Minced " Chicken. jars. and brown. cream most different kinds of meat . a flour. from usually. . or candies .14 MAKING AND BREAD CULINARY Bouilon Braise A " clear soup. amount or veal. made meat for the final roasting or hake. used Fricassee Finely " or boiled water bread with fat. for stuffing. the pulp until it and jellies. cut suitable gravy. Canning and Fruits. usually of sugar. in hot butter Fondant sugar and body for serving. shaped meat crumbs Pieces " . Consumme A " clear rich bouillon. preparitory To stew meat with vegetables. " and " stewed A with fowl. small : it is served combination an equal rabbit with of fruits. To " dredge TERMS Always Not Understood.BREAD 1. a with baked and mixture or roasted. in desired shapes and fried by foundation of prescribed rules. cooked cut fat.

. combination of eggs. made very of sharp. with of BAKING meat: sometimes vegetables. of the whites fried. in very omelet. Efcuit cooked " Pourri includes AND The " flavored. puddings. .BREAD Meringue and Preserves Pot whites used for frosting A " stew BREAD of eggs. usually vegetables Ragout A " beans highly the with or strained pulp meat. little fat. Huffy An Frutti as fried meat light. seasoned Tartare chopped or and uncooked " A for salad. of sugar. different used kinds on meats. amount equal 115 troth. Saute Fish " Souffle beaten A " Tutti " light. similar of cooked peas. a pies. stew seasoned of to a pot pourri. usually sauce. of fruit. MAKING beaten to an different kinds of sweetened etc. baked or sweetened. Puree A " thickened soup.

there sauce. is to the Pilgrims. chilly for outdoor "We are told that roast wild turkey and other wild fowl and in great was pie. good had now decided to all were which after harvest been hold a on reduced period of ing bidden. all told 146 persons. holding that as there is no to show record held. the former worship. BAKING BREAD Christmas day Year's New and holidays are for Divine is and festivities. followed friends near. nothing and cranberry said too " it. which so much by death. Rock can be only Some as regarded and depended. to less than thanksgiving To and Indian public the summer. However. also pilmpkin served bread. 1623. includa of his tribe. and as the festivities exthat any tended religious services were over a period three to six days in the open. says. score. 22. the was arrival relatives of the were sorely held of on other Pilgrim^ colonists. place in the weather came be- feasting.BREAD 116 AND MAKING THE Thanksgiving THANKSGIVING FIRST day. does not in what it month last days of October or ninty tell was or us upon day what this it probably took in November. thanksgiving American holiday of New England origin. but feast began. before the held. copy? venison plenty. it of from in 1620. though about Cape The Cod next this without among brought them the colony cranberry thanksgiving located supplies and which where is ous fam- now the Feb. and dates from following the landing year at Plymouth of the Pilgrims an the to this heing the first as writers disagree Thanksgiving day. for the feast Governor Braddock sent out four provide into the forest to bring in wild fowl of which they obtained help hunters an History chief and abundance. record festivities. festival. Indian were apples vegetables and unknown pudding. prosperous an a the three gathering festivities. marshes. this ship needed- also . to a of that colony.

and in gratitude plentiful the July 30. Lincoln and is a of one possible exception is the great Thanksgiving legal holiday or in all the states. American it is observed by possessions and feast day. visiting and different far first observed. Thanksgiving next and perchance first Thanksgiving. in the harvest bountiful ats autumn or the been observance time. under housewife When the contented sets to of today first holiday that women dinner. 1623. There given and prayer. well drought a started destruction. sickness and 1623 of AND was their save to fasting crops. national the day President 1863 November has a A them. though conditions. entire in July rain the after their Early BREAD not prosperous of 1622 was disaster. with of peace arrival followed let her it may by recall the be a prepared land in thait long on small ago. " no event the for this holida}'. distress. and this day of thanksgiving a as by the President followed annually The day is since. others the third. then that this again In colonial times there was was the first harvest thanksgiving. the preparing story of the anniversary group of of homesick . it usually day set the as such mother appointment of a a of relatives of thanks. ordered and observed Thanksgiving Some the second oif the writers claim this was it is claimed Pilgrims. customary holiday . it is a day Americans of family reunions. in the island all parts of the country. was the day the same as when much recreation. in a strange with two. in foreign countries. of Thanksgiving In or country. in her a period for the called always this led to the and from colonists Indians the over victory new and important some in the last Thursday proclaimed in all the land.MAKING BREAD The summer with spring threatened that BAKING a day whole to come Avould had crops 117 folwinter lowed in the and the and famine. followed a rainfall that revived the fields and also the spirits of thereof a day of thanksgiving was colony.

and Thanksgiving by no should not dinner. add dish. then with sprinkle the following can be omitted. nse roasterWhen done fowl from remove pan and also part of grease. uncovered. is in greater vegetable of stove well. it is best with days several before two or made serving. of the Thanksgiving- so that all of the work gun should be bewill not fall to the dinner holiday. well covered a uncooked sauce. two or up sop be forgotten with then task salt. in warmed as reheated Mashed potatoes rutabagas. of milk. take butter The needed. Plum pudding hour an steamed lemon be should in advance. in the morning dressing. dot top vegetable with on mash or masher on they drain. mix with other ingredients in the raw a covered oysters last. day the forenoon of the The turkey AND BREAD BAKIXH THANKSGIVING DINNER. fowl or and set back in an hour through is to be used that in the vance roasted in admorning'. set water. and stuff the fowl . if it is to be oyster dressing the make set is to make way fowl for the ready night. fry one onion the in the usual way. than celery . mix. it will heat next . good Cranberry be made can moulds several days before needed. A more satisfactory then roaster. it in a cool place over . Mince are and variety is enough. it should two or the oven be can be basted frequently while heating. until browned. brown then make gravy with grease and dregs left in pan.118 BREAD MAKING PREPARING THE The preparation before. in advance pie is equally as good and made lor serving. a few page one always heavy edge they go are a with dashes spoon half cup snow until with for small bits of peprika. a boil do mashed least stir briskly and menu as the means briskly. minute sweet white. in preparing dinner. Pumpkin is very pie served cold.

for food a cabbage chopper. pickles. use a nice. sauce and pudding need is sufficient. should be fresh fine or use very good BREAD AND made a rich dressing.MAKING BREAD and olives should For one be are served dessert variety place The " rather Plum of pie. of something salad the cabbage better. sweet very than fruit and BAKING as pickles such sour nuts peach 119 or melon. which salad. . some chop like . possibly not be served unless in else.

120 BREAD AND MAKING BAKING BREAD MENU Thanksgiving or Christmas Cream Roast Tomato of Oyster- Turkey Dressing Gravy Brown Mashed Mashed Soup Potatoes Corn Rutabagas Moulds Cranberrry Olives Celery Fruit Minee Salad Pumpkin Pie Pie Coffee Fruit Cluster Raisins Nuts .

vy Mashed Potatoes Cranberry Baked Sweet Rutabagas Sauce Potatoes.MAKING BREAD AND BREAD BAKING Christmas Menu Consumine Roast Turkey Onion Brown Mashed Gra. Southern Celery Style Olives Rolls Plum Dressing Cabbage Pudding Lemon Mince Coffee Pie Salad Sauce 121 .

122 BREAD MAKING AND BREAD BAKING .

BREAD MAKING AND BREAD BAKING 123 .

124 BREAD MAKING AND BREAD BAKING .

BREAD MAKING AND BREAD BAKING 125 .

Cakes. 27 109 compressed dry yeast yeast ginger Graham nut rye 13 Candy. stuffed dates fruits " vegetables. Blanched Apricots.. Baking canned No. sponge Cake. Boston brown 16 Candy. chocolate fudge 87 88 maple maple 88 fudge 88 15 Candy. Cake.. sugar 76 Candy. Beef No. Bread. brown Cake. coffee dark fruit brown 76 cream Cake. griddle canned 97 Cakes. 108 . Bread. 77 baked Bananas. chow grape orange fricasseed 71 102 102 103 . pound silver sour cream 26 Conserve. Cake. 16 Candy. molasses 89 17 Candy.. 13 Candy. divinity baked powder brown 18 Bread. birthday 29 Canning coffee 23 Carrots.BREAD 126 AND MAKING BREAD BAKING INDEX Almonds. Cake. 69 Cakes. cherry Cake. jelly roll 30 Chicken. 67 Cakes. Cake. Steamed Cake. wedding Cake. . 17 Candy. Bread. fruit 25 Cherries. griddle. sponge 27 27 108 1 2 . layer 29 Chicken fricasseed light fruit 26 Chow I 93 molasses 32 Christmas menu 121 26 Conserve. 30 Candy. (Cake. Bread. Cake. baking 28 cheese baked pot Beets. white buckwheat Cakes.. Bread. 23 Catsup 91 25 Catsup 91 Cake. 88 Bread. 68 baked Beans. chocolate creams 87 creams 88 Biscuit. panoche 87 16 Candy. 27 Conserve. . Bread. Cake. ginger 30 Chili Cake. spice 101 Cake. Powder Cake. Beans. chocolate creams Bread. Powder Baking Cake. Beans. butter roast boiled 28 110 30 110 sour milk 110 30 scotch 86 86 Candy. gold 26 Chili 100 canned 78 carne con 96 93 sauce 71 Cake.

Cookies. fig lemon "Filling. 102 127 BAKING boiled 37 ginger 31 Cookies. apple Fritters. pear 90 Fish. 19 Pie. molasses 31 Jelly. canned 97 36 Peas.plum-crabapple Johnny-cake rocks 32 Kaffee Kuchen sugar 32 Lemon Extract No. cherry 46 vanilla 38 Pie. sour Gravy. currant Jelly. 103 tomato Corn. Pickles. banana Filling. AND BREAD 102 Icing. sherbet 38 Pie. 106 22 loaf. 101 Macaroni Cranberry 107 Marmalade. Graham Gems. tomato Mince 106 103 cup 34 Doughnuts 106 24 whipped Crabapples. apple 46 68 Pie. sliced Culinary 112 Measuring Meat 81 Meat 114 Terms and 112 cheese Noodles deviled 79 Noodles and Filling. Cream. orange Fish. Tee cream. creamed 75 35 Peppers. oyster Ill Pickles. Filling. stuffed 77 36 Picca-liili 90 72 Pickles. pineapple Conserve. cream cream Filling. mint Jelly. peach 90 Fritters. crabapple Jelly. Corn. currant-raspberry Jelly. . cheese veal Cucumbers. currant-strawberry Jelly. cream 37 Pickles. scalloped 37 Pastry curry Eggs. tomato Gems. banana 36 Oysters. 36 Pears. cucumbers 92 milk brown watermelon 92 chicken 69 chocolate 48 .MAKING BREAD Conserve. canned 97 creamed 75 scalloped 75 Corn. Cookies. salt Frosting. banana and " whipped Filling. Cookies. milk sauce meat 79 sauce 107 70 33 sour Eggs. chocolate Filling. ginger 31 Cookies. 106 80 Joaf Muffins Doughnuts. billing. boiled 37 Pickles. banana 72 Pickles. cream 107 19 73 70 65 Mustard. baked. chicken Croquettes. 2 109 rhubarb Conserve. corn Ill Pickles. Tee cream. orange 74 Mayonnaise dressing moulds and Croquettes. oil 93 Fritters. Frosting. crabapple 90 scalloped Fritters. canned Creamettes 105 19 table 82 78 cheese 78 75 pointers 20 canned 100 35 Peaches. cucumber dill 94 112 112 Pickles. canned 100 35 Peas.gooseberry Jelly. 94 91 19 Pickles. 1 109 44 Lemon Extract No.

salmon 79 42 Soup. curry 82 Pie. 80 Tomatoes. beet 79 Betty 41 Slaw. Pie. canned Succotash home method 99 75 77 Thanksgiving dinner. lemon 83 Pie. 80 Salmon. Salad. 41 40 plum rice Pudding. 81 Tomatoes. potato 80 Turkey. Spanish Pudding. MAKING AND BREAD BAKING 48 Sandwiches. 38 73 rhubard Spaghetti " 42 Spaghetti " tapioca Quince-apple 39 Stew 42 Stew 104 preserves 66 boiled Rolls and 72 oysters biscuits 71 dumplings 71 97 canned 18 Strawberries. and 85 cream 48 Sandwiches. mince 47 Sauce. Salad. 3 109 74 Veal 74 Veal. Pudding. chicken 81 Time Salad. Salad dressing. cherry raisin Plums. 81 Tomato Salad cucumber dressing 82 Tomatoes. olive 84 Pie crust 45 Sandwiches. table fruit 43 Tomatoes. 1 108 Vanilla Extract No. cream 79 40 Slaw. Salmon. 94 cake. corn Pudding Sauer tapioca Slaw. Pie. cheese . tomatoes and Strawberries. Pudding. Salad. 73 43 Rutabaga. Salad. Pie crust 45 Sandwiches. cream mayonnaise . Short 41 Pudding. strawberry Spaghetti. baked Pudding. egg nut pimento. 118 apple Thanksgiving. cocoanut Pie. 84 lemon 47 Sauce. salmon 82 Salad. peanut 85 Sandwiches. Pudding. 2 108 74 Vanilla Extract No. Pudding. vegetable 68 meal crows nest fruit Pudding. 68 tomato cream 39 suet Salad. tutti frutti 43 canned butter gravy scalloped Sandwiches. red 80 Turnips. custard lemon 48 47 Sandwiches. lemon 83 46 Sauce. Soup. Indian Pudding.. 84 Waffles loaf pressed 70 69 113 . mock 46 Sauce. 77 42 sweet apple Brown 83 white Kraut 96 canned home canned method 99 76 stewed 76 stuffed dressing 67 67 roast 77 Vanilla mashed Extract No. Salmon. lettuce 81 Turkey Salad. Rice.BREAD 128 Pie. canned Potatoes.. for preparing first 120 98 canning 92 relish Salad. raisin 85 Pie. veal 84 Pie. the 116 Thanksgiving menu mashed cabbage Salad. vinegar 76 100 Sauce. Salad dressing.

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. graham 'heavy with "m few a 1 heaping shortening.16 AND MAKING BREAD GRAHAM On by conveniently yeast cake' and of bread quart loaves be made bread can of graham bread an more extia using making sponge. to When Wholewheat . sponge. when instead used 1 cup cup molasses 1cup 10 BROWN sugar to set and pans. J For more bread take graham moisture. in greased mold and steam shortening last. graham. and day baking BAKING BREAD 4 hours.

. and BAKING 2 tablespoons flour 1 cup BREAD BREAD. Dough. 1 cake dry 1 teaspoon Y-2cup yeast sugar warm water Soak half hour Japong-e. knead rise and bake in slow oven. Rye Hour to make a soft dough. 1 teaspoon shortening salt soda 1 effo- beaten together. and molasses add in it. cups water warm Rye Hour Cup dissolved to batter make yeast Stir well and let rise. BREAD. and dle han- Let water. with of egg and hands. salt milk with soda dissolved Beat well in Hour. AND shortening in greased let rise and pans one hour before baking. RYE Yeast. raisins 2 cups egg. Stir in Hour. . :.BRLAD KIN MA (i BROWN ] brown 2 cup 2 eup molasses 1 eup sour 2 sugar Work sour and graham and turn cups Hour graham 2 teaspoons milk 17 BAKED. and lastly the raisins dredged sugar. Let thoroughly by striking or pounding roughly into loaves. brush top with white Mould dough rise. 2 nips warm cups Hour '" " water 1 tablespoon salt lard | eup .

Roll lightly to 14 inch in thickness. when biatter. and center Let rise. . the hands but then tie do not a floured on quickly as possible place the soft dough biscuit "cutter. Mix milk knead. Scald 3 hour. tlirough press edges with of knife. Put in baking pan with space in quick oven. Use and a fork. Flatten out the dough to ' about ^ inch in thickness. Dissolve Add one teaspoon sugar of milk.18 MAKING BREAD AND PARKER BREAD HOUSE BAKING ROLLS. a stir with piece 1 teaspoon softened. POWDER BAKING 2 baking-powder teaspoons $4 cup milk or water. dry cake let stand and eool add cup and let rise. Eponge. work spoon in the or shortening. buttei salt kneading Let and when rise. Salt. spoon. 20 minutes about or round oval. make sugar. use As 15 to 20 minutes. hoard. Bake dry or ingredients water. bake between. cover in yeast V2 half yeast Luke cup water. Cut butter and creas" lightly with melted toback gether. brush tops 2 cups flour V2 CLlP shortening BISCUITS. To the the sponge an of size becomes down egg too 3 tablespoons or or melted flour enough gradually dough stir in 2 to stiff to soft dough. an flour to and warm a make pint medium Dough. and Rolls. fold. knead let rise again.

to sugar cinnamon baking-powder 2 eggs. now turn in the eggs dry sifted be hot. 1 nip to Stir in flour enough flour "'" baking-powder Salt 1 cup . Flour. stir. and seasoning. corn a little water.AND MAKING BREAD BREAD 19 BAKING MUFFINS. Fill pans or half full. stir until well that are pans muffin should which gem irons hot. turn meal. Bake 15 GRAHAM 1 L. Add to JOHNNY 1 eup meal 1 cup boiled 1 scant . . flour 1% xh CUP milk 2 cup sugar Sail graham as with 1 teaspoon teaspoons teaspoons rounding MILK soda Shortening in soda he used. buttermilk or hatter. sifted with into a buttered Beat briskly. add milk. add sugar soda dissolved in it. pumpkin boiling and flour scant water the boiling pumpkin. into at once muffins. bake. 1V" Proceed the the 2 eggs Hour eup stir in mixed. MINNEAPOLIS 2 enps smoking and minutes. milk Dissolve may 20 shortening. beaten eggs tin. medium milk teaspoon soda teaspoon salt 4 teaspoons 1 Pour sour 1/2teaspoon sugar cup shortening CAKE. SOUR sour greased well 2 heaping cup 1 pint melted Turn and mixed GEMS. the milk corn with the the baking powder. 2 cups 2 rounding teaspoons baking-powder 2 eggs 2 rounding teaspoons shortening 1 eup 1 rounding teaspoon flour milk Beat well. Serve GEMS. then ingredients.ii hot. Then water the or over sour sour make milk.

and of eggs Add several BUTTER. the cake will be lighter. Good flour. liquid may ing beatbe in alternately baking-powder arid . Add flavoring and beaten of eggs whites has been the Hour. to its adds fresh I'se a success. a cake. now Sift extracts. materials clean and used be Your not attention should should be of the best quality. however. bread never are attention points essential in cake making. butter. a butter cake genera] ride for mixing butter is as follows: brand good The with and or any cake made " ('ream hotter. and had. more of grade with purposes. for bread. if any the yolks spongy. which salt. To be the working utensils should prepared preparation. The with light. failure. Speed in stirring up a cake interrupted by any other work. of flavoring extracts. fresh eggs. beating beaten. used. then the fold until in fruit. if it pastry good baking be ran flakey. the lightly sifted yolks well and add baking-powder well of eggs the flavoring and and alternately. should several briskly well beaten. beaten whites of salt) when egos. sweet good baking-powder. the sugar. to a mixed froth with sugar what folded slowly. Hour (mixed times. beaten until creamy. WITHOUT CAKES very the light. the piecrust a use genera] and flour. and Two be The in the cake within reach.20 BRHAD AND MAKING BAKING BRKAD PointersforPastry fancy For cakes use pastry. and The the add is used. and housekeepers. gradually with liquid and Hour Add FOR Beat beat be added. when and times.

pound. otherwise mentioned. will scorch once before salt. light brown hot dry out moderately A cake. To test in splint.MAKING BREAD iND BREAD BAKJNG 21 Balingand Helps Have a Have a Have a moderate pans for and dusted pans for hot baking for oven moderate for baking oven cookies and baking loaf.i comes the Sift powder All oven flour and pierce the (dean the and center cake with is done. then add baking- more. cakes. if il To Test A to . three or loaf sized spread pound. The greased The lie lined should batter The baking medium with flour. heated oven will scorch a piece of white paper in five minutes. and measurements it to dark brown it is measured. fruit and cakes. broom a Oven. thicknesses of cakes paper. baking large two with should be baking a loaf. sift 2 are a or 3 times level unless in five minutes. . for oven sponge and angel layer cakes. greased turned when evenly fruit and be should cakes into ing bak- tin.

1 oz. flour liquid butter sugar .22 BREAD MAKING AND BREAD BAKING Standard Measuring Cup 1 eup flour 1 cup sugar yA equals butter solid 1 cuip liquid equals 1 cup liquid equals 1 cup liquid equals 1 cup liquid equals 1 cup liquid equals 4 2 saltspoons " 3 i/"" pound equals *1 cup y. y2 equals .. gills -1 wineglasses 16 tablespoons 1 1 equals teaspoon tablespoon equals 2 tablespoons equals 1 2..tablespoons equals 1 2 tablespoons pound 2 3 tablespoons iy2" pound yL" pint equals teaspoons pound il equals Level measurements. oz. . oz. oz.

After 1 of rising. with bake. butter. sealded pint '" i bread sprinkle a creamed few out and few 1 water. when brush some top : butter with melted h't rise and bake. add cup beaten few sugar eggs.BBEAD MAKING BREAD AND COFFEE 1 quart - i bread CAKE. Let light flatten out in baking tins. rise. Flatten cinnamon sugar sponge and flour and i/o with and namon cin- 1 cake of CAKE. raisins sprinkle rise and and a cup teaspoon if liked. when butter salt. ami stir in sugar. gratings in shallow a of and 2 or 3 a of nutmeg and baking tins and bits of butter. or knead . Let . raisins. let rise. or a make eooled milk. flour sponge. \/2cup raisins 2 cup sugar V2 cup butter Add 23 BAKING eggs Nutmeg and salt flour to sponge. ingredients flour enough to make by a other and stiff dough kneading. and COFFEE One dry quarl yeast. pint in light work together. sponge. sugar.

adding eggs. cooled. Yeast. minutes. Let rise. rai- \L/i 3 nutmeg. and combined '4 a teaspoon sins. tins about sugar ^ well. sprinkle rise. cups or 4 Have with beat to moderate and oven. dry 1 cake 1 yeast. half hour. add battel". mixed some 2 inches cinnamon. yeast and Dough. 10 flour. To V/2 pints scalded flour to make a medium dissolved milk. 1 teaspoon 2 about cup Hour butter to cups with stiff batter. hike cup L. warm water. Stir in currants sugar. and beaten Beat. Soak Sponge. KUOHEN. and bake z/^to 1 hour top in . 15 with nutmeats. teaspoon ' sugar. creamed make salt. deep Let and till half full.24 AND MAKING BREAD DEUTCHER BREAD KAFFEE BAKI###BOT_TEXT###quot;.

moderate one hour heat. sugar 1 cup 1 lb. currants New 2 teaspoons " V2 lb. molasses or the molasses 10 eggs juice of 3 oranges. Bake reduce on oven heat. Salt : baking-powdi teaspoons raisins 1 lb. aluminum pan grate with the well beaten the add bake be sliced very may citron juice. whites of eggs. and in row nar- buttered and floured. Hour 1 lb.2 ground 1 teaspoon eggs Juice 2 or 3 lemons. the with sifted food a beaten well butter. Orleans molasses meats walnut ground cloves cinnamon baking-powder nutmegs soda . seeded 1 lb. Hour 1 ciip black 1 lb. citron 1 lb. sultana black cup and through run and deep spices. orange been has of thin Fold in long. FRUIT 1 lb. 4 hours 3 to that yolks Stir in the baking-powder. FRUIT lb.MAKING BRKAD AND 25 BAKING BREAD Cufa CAKE. chopped dales 8 to ( Cream ggs the sugar the Hour and fruit. butter 134 1 i 1 teaspoon cinnamon raisins 1 teaspoon cloves l/2cup lb. currants 1 Aval nuts 1/2 lb. citron teaspoons - 2 Ihs. DARK CAKE. raisins 10 after . butter 1 teaspoon 1 11). sugar 1 lb. Add The chopper.

sugar i./. SILVER Whites the of Hour. butter Cream black teaspoons of (i POUND Hour milk cups . flour of starch GOLD baking-powder loaf.teaspoon 2 of tartar soda teaspoons Yolks extract CAKE. is done combine whites SEAFOAM 2 cups sugar 1 cup the of CAKE pastry 10 OR baking-powder Almond teaspoon cream V2. sugar part flavor. SUNSHINE I flour milk 1 teaspoon 11 vanilla eggs butter the CAKE. citron 1 BAKING CAKE. Sultana 2 raisins 2 cups 1/2lb. BREAD AND . with this the beaten also the sugar. lb.MAKING two eggs.'2 lb.26 BREAD LIGHT 21/. FRUIT 1 lb.cups ! cup butter 1 lb. . fold and mixtures Bake as a in 2 cups ] cup powdered butter 1 cup corn 2 cups 2J/2cups 1 cup 1 cup eggs when the well CAKE OR flour milk butter (10) vanilla. lb. 2 teaspoons of six eggs sugar 8 eggs. eggs Almond with or 1 the yolks walnuts CAKE. 1 lb. the of eoeoanut. figs 2 Whites lb. 1 11).

the yolks of four three add CAKE Add eggs. one the two and till with flour. SPONGE Bea1 flour 1 cup vanilla % Beat CAKE. Bake about 1 ninnies 1 rup ! -j eup 1 cup '4 butter sour teaspoon 1 cup l/o teaspoon sugar sweet 2 teaspoons milk soda milk baking-powder 1 nutmeg 1 teaspoon cinnamon L cloves teaspoon j/4 cup black chopped 2 cups flour walnut meats thirty . beat in lemon teaspoon one a juiceand well. adding teaspoon nutmeg. stir of pinch of salt. of yolks When water. hot eggs beaten then together. salt and and the and ed heat- beat until bake. sift twice. omitting- yL"teaspoon and vanilla y2 cinnamon. SPONGE :" eggs 2 cups sugar 1 teaspoon Beat whites and in the sugar of hot cup pan. the then well baking-powder salt. flour sifted with the flavoring add into buttered turn quickly. loaf cake. one Fold in the well beaten whites of four SPICE CAKE. or by nice spice cake ground cloves. baking-powder. mixing water separately. in a cup half tablespoons one and baking-powder teaspoon of corn starch. 2 creamy.BREAD MAKING AND SOUR 1 cup D/2 Bake This 1 a makes teaspoon soda 1 teaspoon 2 layer teaspoon o V2 sugar as 27 CAKE. esrsrs. combine mixtures. tablespoons water. cups 2 teaspoons teaspoon gradually. flour cup 1 cup CREAM cream sour BAKING BREAD vanilla Halt. cogs. one cup Place sugar.

lb. bleached Sultana 3 oranges raisins dates 1 lemon candied lemon. times. well be may paper.mated meats. and of eggs yolks mixtures. part Combine of sugar. flour the beaten in buttered cup lemon Vo vanilla teaspoon milk sift several whites. and and citron and orange peel cut fold in the well beaten whites in baked or one thicknesses three Like two of buttered 3 cups 1. and dredge a cup the small fruits that have been previously Stir and nut prepared.BftEAD 28 MAKING BREAD AM) WEDDING 1 ll). powder with Bake be should better WHITE OR LAYER lined with baked two or three CAKE. and beat . juice. butter cup of the Mix thin. or 8 to butter almonds walnut meats (juice) (juiceand grated rind) 10 eggs candied with of sugar.or 2 cups BAKING CAKE. add the chopped rind . chipped used. blanched cups juice of the two lemon. 2 cups or pans. figs 1 o ' 2 or lb. 1 seeded 2 raisins 1 lb. Whites 3 flour Cream well. flour i cinnamon teaspoon mace _. 1 teaspoon sugar 1 lb. orange Cream balance black 1 cup 1 lb. extract baking mix stir it in nately alter- extracts. oblong fruit cake any before weeks "v. citron. milk Voteaspoon add and and j of 8 eggs and floured cake tin. it is much sugar 2 teaspoons which This eggs. No. orange add with of part all the flour except in which mix the spices.! and baking sugar with powder and butter. stirring always extract one way. currants 1 lb. butter nutmeg 1 teaspoon 1 lb.

turn cake sprinkle batter. Bake in very 1his recipe 2 cups ::1:. ingredients. the idding flour 5 eggs vanilla Cream CAKE. 3 cups sugar 29 BAKING BREAD good birthday cake for may children :" " heaping sugar 1 flour 1 tablespoon }/"teaspoon milk butter and the milk. then yolks well beaten. seive 3 with ground powder mace salt 3 eggs butter ("ream baking teaspoon 4 times or stir well. Add sugar. 2 cups ^ 1 AND LAYER 2. cups cup 4 cup 2/". paper.MAKING BREAD No. be with then chopped more figs and black walnut meats. tin should as full. dry. milk stiffly beaten layers whites sifted eggs of Good with be made from loaf. or Hour frail tilling any CAKE. powder then slowly. about frostingdecorate with candies. in layer line deep of batter. Bake Frost in slow oven 40 minutes. then turn in loaf cake. the mix and add to the creamed ture mixfold in the frothy of whites 3 eggs. BIRTHDAY A baking- teaspoons salt sugar. about with cream 2/i" . in more figs and nut meats before. OR WHITE cup butter cup milk 2U " butter baking with banana or and Add Fold in the flavoring. powder. Bake tin with as layer buttered if made or cake.

with smooth.BREAD 30 AND MAKING CAKES GINGER 1 cup brown 1 cup light New 1 cup sour 1 teaspoon sugar Orleans molasses i soda as drop JELLY eggs V2 cup briskly. and Add flour stirring until quite eggs. then and flour alternately until all is stirred in. Spread wit! butler add CAKE. dissolved stir in raisins and the well . cup cup :". Hour ''Up blown milk flour cups cup and GINGER 3 cups 2 the well beaten then sugar. molasses shortening Mix teaspoons 2 teaspoons [. Add beaten baking BREAD. cinnamon in it. ROLL butter Cream part (or) meats nut loaf cake. eurranl 1 some of milk Bake 1 . bot. or calces sugar cup 2 a salt flour Bake eggs. Beat in thin layers in large shallow tins. slowly add Hour after being sifted with baking powder. cinnamon 1 teaspoon 2 eggs 1 ginger 1 teaspoon cream 1 teaspoon BAKING BREAD the Bake water slowty. 1 rllp raisins 2 cups !L. eup . shortening. molasses. 2 1 cup jelly and sugar 1 eup water 1 raisins cinnamon 1 teaspoon saleratus eggs Salt together sugar. sab rat us ginger.. powder ginger 1 teaspoon :" salt. roll.

1 teaspoon of ground of ginger. 2 cups molasses until well in 4 tablespoons of hot water. 1 teaspoon molasses Dissolve Cut (doves in flour crock. 2 teaspoons to a stone lemon rind grated make moderate kept in H cup milk 1 teaspoon water soda and bake soda salt Flour shortening milk. Dissolve 2 teaspoons soda mixed. sugar. These oven. on a Add stiff dough in it . MOLASSES 1 cup Stir with (ifwanted). */" cup 1 cui) COOKIES.URKAD MAKING AND brown 1 cup New 1 cup butter 1 teaspoon sugar Orleans 2 molasses teaspoons 1 teaspoon 2 eggs 1 2 y""cup 31 BAKING COOKIES GINGER 1 cup BREAD soda ginger cinnamon teaspoon salt milk Hour to make a soft dough. seasoning. then stir in flour to make floured tin in quick oven. moderate and in in a little hot water. roll out quickly ami bake GINGER Beat butter. of a in floured tins a roll out thi'n. Bake stiff dough. nicely for a week cookies will keep the 2 cups a oven. stir it into molasses. lard and or COOKIES. a little salt. Add Stir it into 1 cup sour mixture milk to above milk. mix.

cinnamon 3 eggs 1 heaping the enough CAKE. sugar soda with flour beaten. dissolved in a little hot water. has been been last the eggs that have raisins. next baking-powder beating MOLASSES 1 cup teaspoon Flour Cream and BAKING COOKIES. or in place .32 BREAD MAKING AND SUGAR 1/4 cups y2 cup butter 1 cup milk 2 eggs to 14 butter the dough then the add ingredients. sugar 1 eggs BREAD with Bake and that cup raisins. 1 cup VA cup 1 sugar 1 1 '2 cups butter 2 eggs. ] teaspoon ami raisins teaspoon 1 heaping cloves of nut meats dates. ("tlP sugar -/"2. Then Stir in seasoning. and in ordinary baking 30 to 40 minutes oblong tin. ROCKS. shortening. of raisins. chopped cup flour salt cinnamon chopped. ] teaspoon molasses beaten oven. the salt shortening soda milk 1 teaspoon cloves 2 teaspoons flour milk. the other a make 1 1 cup % cup vanilla teaspoon salt sugar and well. 1 teaspoon Heal well Sift in Hour molasses 3 cups well teaspoon in quick Bake to roll out.

eheese the on the a melted to moisten. edges into cut in grated or shape size and yolk center of each peprika. has no sail add a. and add Sift in the flour while heating Drop from a small spoon buttered on bake tin and in moderat oven. for pie crust. Lay crust. 1 cup Hour. few upper of 1 egg. little salt and 2 heaping tablespoons a add a little water.Mix lit'the and sugar sour egg 1 teaspoon milk and milk 21/.to 3 cups egg. CHEESE Mix CAKES. 1 cup a shortening seasoning . 1 eup 1 sugar sour flour . pressing until browned. the sugar and beat very steadily. Roll nut and filling by mixing heaping teaspoon sprinkle with the moisten the -t tablespoons as 1 eup dash a edges any grated full together. of piece bits of crust Lard. DOUGHNUTS.MAKING KREAD AND BREAD powdered 1 eup flour Heat 2 eggs sugar Vanilla baking 1 teaspoon 33 CAKES. with a crust. Add flavoring if desired. SUGAR 1 cup BAKING the Pinch powder well eggs of salt light. Put butter. Make desired. cream) flour to make a soda nutmeg tablespoon of melted stir in the milk soft dough. . and of of Bake cheese.

stir in then the milk . and roll out in sheet about one-third of an sift to inch and cut as desired. in thickness melted butter in butter a baking powder grated nutmeg mixing howl.salt. tlu. 1 cup 2 tablespoons sugar 1 cup 1 teaspoon milk 3 cups flour 1 1/9 teaspoon Cream the well beaten the sugar a and egg. mix and . flour and stir in the Hour or enough nutmeg.BREAD 34 MAKING BAKING BRKAD AND DOUGHNUTS. it should not he drop a small piece of bread in the frying fat. hot.baking-powder make salt 2 teaspoons egg soft dough. Have lard for frying at the right temperature. " . the heat is aboul and if it browns right for frying doughnuts. smoking in % of a minute.

Stir the well ingredients from Remove vanilla heat and beaten and cook beat a few eggs into in double minutes vanilla. egg. -Juice and grated rind of V2 lemon in boiler double heat to boiling juice and grated rind and point. well beaten. part of sugar. and salt. and butter.MAKING BREAD AND 35 BAKING BREAD Cake Fillingsand Frostings CREAM 1 cup Hour 2 eggs. cream whipped sliced bananas. Put water. pinch milk 1/2 cup cream flour. boil 10 mixed Add Beat a few minutes. stir in balance of sugar with corn starch. Beating will make LEMON it light. milk and boiler 10 adding 1 cup sugar 1 tablespoon Mix FILLING. Add the dry cream. the 1 teaspoon salt sugar. between the . FILLING. minutes. AND flavored adding BANANA FILLING. y$ cup sugar 1 egg yi cup water 1 teaspoon 1 tablespoon butter cornstarch lemon. minutes. WHIPPED Spread layers CREAM sweetened of cake and and on top.

ORANGE }i a of 1 orange scant cupful. the Add mixture vanilla the melt and and butter let to cool. figs IVo 1 cup Chop and figs fine and cook sugar 1 teaspoon water cups until of in water cook the j BAKING BRKA1) Add tender. in a FILLING. Now sugar. BANANA Spread filling. until to spread. sugar 1 tablespoon ingredients and little is dropped boil until it will form in cold Spread water. iy2 4 Bakers squares cups powdered tablespoons Beat chocolate yolk. 1 teaspoon sugar 1 egg 1 double it. V* and Make lemon. for filling and butter teaspoon milk. vanilla. I egg 1 tablespoon Juice soft ball when a FILLING. 1 lb. .' BRKAJ) 36 MAKING AND FIG FILLING. FILLING. frosting. Oook until This can be used smooth boiler and and the layers with add add thick. sugar cup make butter milk cup Mix a CARAMEL '-ream filling and add sliced banana. 2 cups ^2 brown light FILLING. chocolate it into to combined water with like lemon milk stir butter 1 teaspoon cornstarch CHOCOLATE :^ warm. consistency right vanilla sugar stir in the vanilla.

and it becomes Add fake creamy. in water light Spread and beaten on the boil until white of the egg. with to a make filling Spread sugar soft paste. BOILED ball heat. BOILED 4 tablespoons to vanilla. soft ball stage. flavoring be must 1 cup Add the 12 drops water sugar to white water. cold cake. beating briskly . almond sugar 5 tablespoons sugar. . almond add on slowly flavoring. beating Turn White and in add slowly the flavoring. ami in water. dropped when beaten turn frosting is when V2 teaspoon Karo spoons tablespoons cup warm 1 egg White sugar 2 table . FROSTING.1 quite and stir until begins stir or beat until FROSTING. between sliced bananas. added. sugar Dissolve % syrup briskly. of egg. the a soft light 1 egg Flavor water sugar teaspoon ICING. flavoring. to cream.stir in powdered with a tablespoon of vanilla layers and on top of rake.BREAD MAKING BREAD 1ND BANANA-CREAM Four tablespoons 37 BAKING FILLING. boil until it forms Karo. boil five minutes. slow on. CREAM 1 cup granulated Lemon or Mix cream. spread o over place boil. cream.

ICE millk K3 top liberally dot added. Turn and Beat thicken. eggs separately. minutes. add salt and turn it into heated in double boiler. 4 eggs milk 5 lemons sugar to the yolks and beat separately. Place prevent on part biscuits. STRAWBERRY 2 flour 2 "4 cup shortening l teaspoon }i milk cups cup Sift dry butter. stir and 20 to 30 cook milk Beat Stir in sugar let cool. and add pints to yolks pint of the beaten vanilla and cream and Avhites. VANILLA 2 quarts cup x/2 teaspoon 1 pint flour 4 to sugar Put three cream 6 eggs ] tablespoon salt cups CREAM. the and Divide large ingredients. dough and flat pan layer butter as for top which powder in thickness. warm. make of milk in double thickening of the flour and one pint of milk. turning stir in the and with rest of sugar freeze until it begins to freezer beaten AA'hites. lower pairt. . turn Turn all into gallon then the freezer and freeze LEMON 2 quarts 3 cups SHERBET. BAKING vanilla . a boiler and heat. add Mix milk. is to which dough and place Serve are in upper of first. carefully and strawberries. baking other When done straAvberries be should in quick oven. Now add the Lemon juice and finish freezing-. it into custard.BREAD 3S BREAD AND MAKING SHORTCAKE. add part of sugar it in milk more. crust raise upper and sweetened spread lower portion with crushed Replace it crust and spread upper Avith fruit same Before powder salt half inch the roll out Bake baking teaspoon shortening one roll out and sticking. eggs . as with butter.

% [loured. and the seasoning. citron '4 lb. equal parts with the suet food chopper. Now measured crumbs. eggs. SUET 1 cup lemons be may Steam 2 juice of well. 1 cup Sultana raisins. 1 cup 1 cup currants. the mixing bread fruit. which PUDDING. washed. lemon S run through and raisins chopped seeded chopped. cherries 1 teaspoon meats I cup milk '-teaspoon 1 cup brown 2 teaspoons sugar flour 1 cnp eggs. pressing with add sugar. hours. raisins 2 1 the PUDDING. milk sugar) and and four cloves salt baking-powder.BREAD MAKING AND BREAD BAKING" 39 Puddings ENGLISH y-2 pound 1 pound suet. been that has suet and cinnamon teaspoons -\ 4 Bea1 be not 1 lb. sugar. milk. orange and PLUM peel. pudding will have a finer flavor if the above ingredient? are mixed and kept in a cool place for several days before it is To finish add 1 cup flour. 4 beaten The After grated rind 4 about first the iy% hours added. the cover 1 must bread eup sugar 2 cup nn+ crumbs '4 lb. bread. down in of brown measure baking-powder Steam raised during constantly eup. 2 cups teaspoon y2 cinnamon. iy2 cups eggs. cloves. add out with- (generous flour sifted . almonds of candied be may cup dry crumbed Y2 nutmeg. and blanched or 1 teaspoon 1 :: brown cup 1 cup sugar. citron. black teaspoon walnuts. suet 2 cups little of a with of steaming. made. hours.

Do not the remove cover during the first . with corn cup 1 beaten well Sultana CORN y2 cup one milk longer. U" milk 2 eggs :! sugar 1 cup 1 L. grated corn and Boil 10 meal. cold milk cup molasses cup raisins 2 teaspoons salt Ginger 2 flour cup 1 cup cup i BAKING lemon rind.BREAD 40 MAKING INDIAN 2 scalded quarts BREAD- AND PUDDING. or more.2 of cooking. cloves stir in salt baking-powder ^ of the to boiling milk ginger teaspoon 1 teaspoon molasses Bring cream. to 2 hours 1 quart cinnamon. 1^4 cups molassesi and brown sugar "% cup sugar. may Serve be substituted with lemon for sauce. suet and minutes Hour last. iSlteam steadily other ingredients. MEAL raisins 1 Cup ginger whipped sugar 1A cup the stir until smooth. With teaspoons pan and molasses batter cornmeal and bake one two Serve hour. milk suet | cup raisins. salt and and J/2 cup 1 cup each -teaspoon Stir into two the . Let cool stir in seasonings. lemon sauce or sugar. or boil 20 in double boiler. scalded cup ]/\. the '4 cup . Then stir in ' cup and Hour j"cup ' Hour. so as not to scorch. to 15 stirring steadily. '- 2 teaspoon iy2 Juice point. _. PUDDING. bake 1' - 1 vgg ] teaspoon meal . 2 einnaanon. bring meal. "'" corn meal quarts to boiling point. ^ add eggs. and To Turn CUP this mixture add into a buttered cold milk. coin cup _. and baking-powder minutes " ! on hours hours range.

and 4 or lemon stir. of apples with part of the sugar layer of crumbs.)"\(\ eup rhubarb. or eggs BETTY. layer of mixed kernels. sauce. any Wash raisins and the and black walnuts. sugar and layer of crumbs Turn lemon top. yolks . as a in slow grated rmd 30 to oven 40 PUDDING. tablespoons in cracker ! j teaspoon bread Peel. juice of 3 lemons teaspoon Wash currants. lemon and and 1/2lemon. raisins.MAKING BREAD AND RHUBARB J Vz ' cup j cocoanut 1/2cup butter 1 teaspoon 2 cups rhubarb bread crumbs 4 1 eup Cream butter beat light. of salt and Serve % lb. each meats 21/i" cups melted Steam bread. on over juice may with minutes and beaten teaspoon fine 5 medium chop dish. a of rind Steam in Stir rind beaten sugar. apples 3 cups of four 2) i hours. to be blanched pistashio cherries. two cups grated stewed 2 to one of bread. tben another apples. chopped. BROWN . nuts with and 1 scant ground. of 4 whites Water. part almonds V2 enp nutmeg mix melted sized apples: Place ai layer of crumbs to nut chopped Add eggs. citron chopped fine or eggs cinnamon of time. Bake of dry a pound 1 lb. with some V2 lb. FRUIT Crumb the extract. of seeded or candied the moisten. sprinkled finish with a top 1 sugar butter a calve crumbs. 5 weU sauce. then few a butter melted over. lemon. lemon a Serve crumbs chop spices.") of 1 lemon. pine cup of Mix in beaten . and a tablespoons be with added covered pan of water also. the cocoanut Fold iu the 1 cup t" crumbs core and with buttered bread of with '. lemon eggs Grated and 41 BAKING PUDDING. preserved sugar butter. sugar cup BREAD plum and a Vi"lbSultana major portion pudding.

add to them one cup One of milk. half teaspoon Stir in the boiled rice and bake little melted butter. remove clear. teaspoon a and over evenly TAPIOCA. baking- teaspoons in a piece of butter size of Rub and seive twice.42 BREAD MAKING AND CROWS Two Hour. Have Stir in milk to make a stiff batter or walnut. cook TAPIOCA from from a with cold cream. over tin ready which been butter and a little grated sprinkled a cup of sugar. RICE Boil one cup rice. three-fourth hour Stir in in moderate one cup oven. peeled. and until cook sugar cup tapioca cup lemon with APPLE spread Beat heat. ' in Pour nutmeg. add into the vanilla. a little salt. cook one tapioca cooked Serve hot and sugar cup or 1 hot stir in when remove 10 minutes. boiler. cooked the with apples saiice. cups Mix NEST. cooked quart generous stove Have them. soft dough. teaspoon one BAKINC BREAD two salt. three eggs. Beat PUDDING. and Add one of hot one water. and beat stir well witb cold more . a . some powder. Serve with sauce or cream. sugar and beat well. if you wish. has baking half filled with sliced apples. half cup each coeoanut vanilla and and raisins. a double teaspoon eggs. whipped cup salt to vanilla. beaten the teaspoon one in milk and three eggs a PUDDING. ing add- sweetened cream. in quick Bake batter the Serve oven. six cups done tapioca. and dish quartered little water as alternately a teaspoon and as will Ileal one quart tapioca minute turn 1 with stir in and prepared iy2 to when sugar into turn Serve apples. salt.

place in a bowl and with ( "ook pineapple. slice bananas. diced. whipped and 1 cup pineapple. add 3 or 4 nicely 3 tablespoons powdered sugar one-half and tea- vanilla. Pomone-half "uDOii the balance over oi salad and mix: of cream dish on a spoonful to be used by placing cream each individual ped whipof salad as it is served. about 1 cup prunes 2 dozen the sweetened SALAD. walnut 1 cup SALAD. Any rwo or other fruit may one as follows: Whip Serve with whipped cream pint prepared Six of apples. T/_" or candied black chopped cup 3 bananas. Then orange 4 diced quartered with add l-" to cup 1 pint powdered the prunes apples cream. cream. or not. Dice the diced let stand marshmallows . stewed cups 1 cup FRUITI and an sprinkle hour. 3 oranges.MAKING BREAD BREAD AND 43 BAKING FruitSalads SALAD. Cut 2 cups dates. be added three pieces1. when if fresh. with the and them. TUTTI I1- pineapple diced marsh mallows prunes cold pit and quarter quite rich. FRUIT 4 apples. cocoanut fiup chopped 'A: may cream. Serve with a salad dressing APPLE or pieces dates. in wash. pit and cut dates apples in small pieces. be added. if desired. cup all cut cherries. or if served in salad bowl spread over cream fruit. orange. whipped sugar. in small V2 meats. ripened bananas.

Mix in part may of whipped individually. A half cup of nut meats if liked.44 and may BREAD MAKING AND BREAD BAKING diced apples last. Pineor be added are pecans be omitted or substitute some other fruit. place a balance spoonful on WHIPPED One powdered pint sweet sugar and cream y2 whipped teaspoon over spread each top. if served serving. and cream. black walnuts apple best. vanilla. Sweeten to taste. CREAM stiff. or. Stir in 1 tablespoon .

then fold very the center in the four have To further made to center. then Xow folds salt. a Add slightly. BREAD AND BAKING 4.BREAD MAKIM. way. three cups One teaspoon one-half between the hands Bring with shortening. ingredients one a will be cuip cold of the pies. and portion cold mix for crusts flour. with a fork. and napkin chill: this being make add a of water sheet. cover in the refrigerator conveniently you and the or while the pi*' tins. two of unsifted baking-powder. Place with thin. paste just a cool place the filling is the cooled paste . bring one moisten floured as needed. 1 ' ^ sift 2 cups and dry remainder PIE Mix mix three fingers. can work mealy. now tlic hands together thoroughly flour. with or layers: prepared. to water baking-powder thoroughly mix Add until two-third out fork. take to meet and the crust making roll over end over together will flakey. and floured folding bring dough board and mix one other mid fold the other way. teaspoons side of bowl board that has to it looks the tendency or by into mixing bowl. of the dough Roll out on water. toughen to long and place be done very To as two-third add evenly the dough teaspoons an on the flakiness to rubbing and briskly " CRUST.3 Pies CRUST PIE This recipe will make cuip lard. soon lightly do of lard and briskly between dough the press not teaspoor - and the crust. of Add sift twice. to ( cup the this adds roll foe and been salt. lower and upper of the crust.

for a and heat well. the lard and bow] ice cold. t eup lemon. and water BAKING hands the use no more than than level necessary. spread rind. PIE. V/A cups sugar. mix crust upper with medium teaspoon butter. with sugar. and bits of butter. and a lump of flour mixed One nil and cup bake of with two crusts. with heaping Put and butter. RAISIN Two teaspoon cups PIE of boiled seedless raisins. lemon. ingredien All in making be as pie crust should should be cold. PIE. sugar juice and grated . AND MAKING BREAD 46 to pieces according Avoid mixing. sifted with the sugar barely (Must 2 rounding pie.in and cut and roll. cranberries. after Fill cup sift little more a apples ten or eight and sliced sized pie. crust pie to cover with nipper reducing heat after suit taste. Bake crust.scraps and utensils used The mixing possible. take of fiour. of sugar*. juice and raisins in crust. pic bake apples. in hot and overt. cup of Mix teaspoon of butter. APPLE Kill a full. and worked heaping 1 Sultana 1 boiled raisins. CHERRY MOCK a through colstewed ander. on and rind sugar. crust. of crusts fresh paste. heaping add bits 01 PIE. whole in hot oven. add of one add upper :. as cold flour BREAD chilled and the number the with desired. butter The the over a Cover with cloves for seasoning. Moisten 30 edges 40 to with minutes water. full of pitted sour cherries. add 12 to 15 minutes. or a sugar. 12 to 15 minutes. of flour. for 30 to 40 minutes reducing CHERRY a. IV2 CUPS into teaspoons of flour.

put in hot oven 30 in bake brown. upper add and seasoned well heated heat as soon Reduce as crust at once. that have it is well heal beaten. yolks two mixed sugar and stir in six tablespoons cup and white butter. oven. put amount pan required. the whites to 47 PIE. a pinch of salt. two Use pies. all When crust. sufficient to fill a. quick LEMON Beat then y$ cups of the four eggs that you into unbaked turn filling. the juiceof 1 a little of the of grated rind. add well. When juice. melted spoons and four table- sifted twice. if fresh and a few bits of butter. sweet any cider. LEMON Filling BAKING PIE. crust.AND MAKING BREAD BREAD of for beat one. of three eggs. jelly or liquid from nee"-tfsairy. made. Bake MINCE Take some made moisten ii pickle without begins PIE. in sauce time. add this to mixture and turn into in 1*4 cups of hot water i\ double-boiler. pie tin. If mince heat. has been meat pie paste or crust. one the cup pinch of salt. meat onwn. and the of five eggs of milk. add to this mixture been of flour. stir steadily and pour the Turn into a. dissolve 1 tablespoon yolks a add lemon with starch in a little cold water. and use and boil about of 3 eggs whites for frosting. baked 5 minutes. stir in gradually small lump of butter. level full. to minutes. Now of lemon have left and add them crusts and bake in a oven. 1 cup of sugar. fill pie crust. use mince lined with in moderate .

boiler. 3 eggs i BREAD AND and crust. vanilla and salt. o Beat vanilla. light.4S BREAD MAKING CREAM 2 cups 1 teaspoon mill? Butter sugar cup Pinch Take the salt and beat yolks. COCOANUT l" 2 whip oven. square cream Prepare and and stirring constantly. cocoannt. adding Frost. milk. as vanilla 1 tablespoon :: " BAKING PIE. sugar. of powdered arefully size of walnut Boil 5 minutes. add cream pie. Pinch Beat brown smoothly. Moisten cornstarch sugar. in double place into the hot ingredients. add a tablespoon stiff CHOCOLATE Melt butter add milk. add vanilla salt. pie. Kill baked for to whites the whites spread and crust in hot one in double frost and bake as of chocolate pie. add froth. Bake in an . CUSTARD cups over PIE. PIE. PIE. sugar. three the cornstarch of salt. also the filling as grated or shredded as cream and brown 1 " cup for cream unbaked ingredients ^ sprinkle top cup with of fresh cocoanut pie. :] eggs milk 1 teaspoon sugar eggs boiler.

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Prepare may food the Add can a good to brown pickles or cooking. citron 2 teaspoon salt 1 It). will keep as heated and sugar also while pepper the Prepare the sugar sugar no1 chopper. they should be chopped followed at once. liquid from good. candied lemon . and with the lemon grating outside In lemon added set can on range. Boil chopped orange. raisins '-teaspoon pepper 1 lb. brown 4 Hi. 1)-' it can unless siiet is very to use to A the apples. .MAKING BREAD AM) BREAD BAKING 65 Mince Meats MTNCE 2 MEAT. and the latter and raisins by washing added orange with season be chopped. and 4 Sweet the beef and in oranges Sugar sugar it through run apples 6 one Sometimes meat more can do it be apples. scorch. moisture is much and The had. currants i lb. seedless raisins 1 11). wanted. beef 1 teaspoon cloves 1 lb. best not eider salt and howl. is cool. long sweet and odds of !'se sweet spices. Mix all ingredients and quantity as a case sweeten. chopping juice. candied orange 1 . and used as needed.and be lemons The citron. through peel should be run and lemon the currants well. if it. or pear jelly can crabapple be used to it is meat add granulated to two hours. ends lemon in mince is used vinegar juice. lb. lbs. the mixture advantage. better. seeded 1 ] peck raisins Hi. be made the weather to are in when Deeded. which the food chopper. suet ] teaspoon cinnamon 1 lb. Mix all together. Cold mince cook up orange and to moisten eider peach.

to scrape loose any kernels stick. the be also head Jap markets. it must and as the potato grades of rice in Carolina head and the kinds we grades. in several waters. and takes 25 minutes. range il need to keep fork. a of idee. the with possible rice exception of wheat. When the rice water of water should the rice is when in. Do are not stir the rice soft. used. which usually but one try that may put 1h" on cup bottom begin of kettle to rice is done back in kettle. which will make medium Drop two boiling and salted. than used RICE. can be There north. Add through a great cup then colander. To have mess. Plenty rice is clean. with rice is as commonly but few varieties are states be boiling hot Wild use. should not rice.66 HliKAl) AND MAKING BREAD BAKING MiscellaneousCooking BOILED In many is other any More rice is the chief article of food. are cheaper had. in southern in the our Rice does not turn be washed the milky in cooking. il is used principally in soups. which should be kept boiling. A' hen rice with not it may or be hot. deal of water on a of milk and set hack . countries. rice. used a high or grade. grain. into quarts of water rice slowly boil steadily until grains water. be drained if there is not drained.

ROAST Prepare BREAD down kettle and more use small to in the put onion and meat in two roast until add it to and cover. and witli is two a and butter some with celery hen drain water. season chopper. a water until tender. stuff the five pound a cloth the giblets to the moistened 3 or 4 onions and add to the and BEEF Prepare an while up add in butter sage. a pan and it. pepper inside flesh both Put for roasting. covering or in and be prepared should stitching 3 to from Roast salt. TURKEY Put to using according and pan hands sage. of and fowl. suet on of fowl. Stuff the through Soak tender. fowl Close ready. kettle. Fry dressing. water removing grease is needed from for brown add some. Mix by drying washing. gravy. with range in salt. the Use a tire with shoulder iron bottom or rump round. DRESSING. the Lift turkey turn off from some 4 hours brown make and if there and the cook in cold . -rusts Lread. when Allow done . kettle if you ""f suet When browned The roast Cook meat remove to cut have is well meat quart to on set the of flouring fried all sides: cul with on boiling out. and to a. way usual with into seasoning rub in the turkey the 61 BAKING TURKEY. roast and age size and abundance a season well. dry of pan bread taste. . fowl the of giblets and gravy.\ brown and well heated. until out. ROAST. pepper. if brown before from urease. POT set it one.MAKING BREAD AND season and roaster dressing the with that by opening hasting it fast. round four about ounces in fine pieces.

onions. oz. '4 teaspoon sieve. salt and pep- BAKED 1 One Season is done. barley in separate be added may time SOUP. stir until well thickened. teaspoon Few mustard put a with 3 tablespoons and to flavor. dashes salt sugar pepper size of walnut. from grease BAKING BREAD . Navy of and milk Wash jar Fill beans.-. beeJ shank to hot. needed. turnips hours CREAM Strain Season 1 cup rutabaga chopped cup 2 barley 3 to 6 tablespoons three add heaping two add is sufficient. one bring Scald to a two to the crumbs boil and tomato I. rutabagas. a and add jar with cup of cracker BEANS. and salt and with or Hew a required water soda. serve. 1 teaspoon leaves vegetables add named. carrots chopped 2 chopped onions. of Hour. tablespoons water. through MINNEAPOLIS 3 cups skim. be'ans table carrot. season skim. salt pork. TOMATO tomatoes quarts cold cabbag chopped l"oil pearled before soup minutes Pew celery a cups etc. stir while % to _" frying grease with It there gravy.MAKING onion them cold water. cups to taste. and cook a GRAVY. turnips. with bake in half all ingredients 6 to 8 hours or gallon all night. with butter. 15 or 20 can and varies in order pepper. . 5 Lbs. ' some. Add per.68 BREAD AND BROWN I se is the more grease than Have kettle for brown roast pot take out VEGETABLE 3 One 1 Cook bone soup for cooking cabbage. cup SOUP. browning. add.

dry.BREAD MAKING AND BAKED 3 cups 1 4 1 teaspoon salt pork 2 or ] teaspoon beans night. little pepp" cover and CHICKEN . table mustard 3 tablespoons in half gallon water. stew gravy with 5 to 8 hours. there be should A is cheaper. turn the meat cool. add the meat. veal S'chives 1 lb. chicken as water Leave of tiour to thicken. to 5 lbs. Halve sugar salt. that inch thick. cold in from bones meal place and cool remove has been lined with rich biscuit crust about When of the in plenty when stir in and jar with r. cut a cut lengths. done. but the be used perforated. pie and with mixed will hardly be noticed. pour well upper Serve seasonings. . bake. drain ove] with become cover mustard Put drain. the an of water. in small pieces. from chicken over can well crust. done When take cooking. beans Navy l/2lb. PRESSED VEAL. two or pound a quart kettle. minute. and and pepper. hot.$ lbs. PIE. and mix with in and cooked Slice cold. small Warm quanty meat. tablespoon a When thickened Place and pork Boi] water. it to the . to BAKING BREAD meat for on the meat veal of stewed one-third two or cup other difference in taste the a baking- a purposes. and liquid that a pan while bones 'remove of schives all in season in short meat to was mold. tilled. 69 BEANS. the teaspoon beans Soak one 1 ground or the chicken more of gravy nan. salt pork Salt Cook from the liquid. 'Pake hot add balance gravy.

. into a loaf and tin' mixture in in removed with '- chopped Turn hot 3 eggs bread. the Serve bread sieve. tablespoon salt TOMATO Loaf. place. garnish meal baked. mix and the loaf being roaster. Prepare over and eggs with the well beaten half cup milk to prevent one MEAT of eggs chopper Moisten if desired. crumbed onions to the meat. cup cook sauce hot. beet' J/2lb. the was well pork meat through dissolved from steak sized a taste. dry 3 medium stirring Put Moisten parsley. Bake two a do/en hours. a Hour. in or milk Add and mix water in the and place the well-beaten in a roaster. with the add eggs Tins and is very form fine. and served hot Turn sauce ten about the of minutes. bread 1 lb. salt pork 1 teaspoon 1 onion Pepper. 2 Lbs. when pepper and into SAUCE. a WITH and set in a warm Work the contents Add heaping a water. adults. and meal platter not crumbs cold. seasonings. fresh % Jh. onion adding into loaf or through meal chopped and '" " serve chopper. add crumbs meat May well. meal MEAT 2 to remove of tomatoes can of loaf. and teaspoon 1 teaspoon onions through a a LOAF.BREAD in AND MAKING VEAL BAKING BREAD LOAF. vea) 1 lb. Form dry. meat crumbs will sage salt Pepper little water. round 1 lb. Put add a meal hake and in 2!/2 hours LOAF sail bread the to the and seasoning. one-half from and Pour bottom. be the in milk. to that pan lb. expensive.

sifted with 4 teaspoons cups with two soft dough of butter and a little sail in it: and a tablespoon powder dumplings very baking with milk Remove tablespoon to part cut a make of meal the dough from dough from will drop keltic if necessary. and Remove tender. pepper water. separate. DUMPLINGS. plenty pan. until hour. The a on or it water. salt. pepper or over pour and Cut a of two Season with lay and over hot on a of water. half or minutes CHICKEN. Make meal when should flour. to on pour Veal a 2% cook tahlespoons while serve al and salt little longer. 15oil until tender. meal to them into hot gravy. that from the mixing bowl a tablespoon. gravy BISCUITS. dip in I he hot gravy chicken BAKING generous and 3 hours. biscuits and with should heaping in plenty cook well season Split philter to flour Remove hot and dip once. small. dissolved POWDER some piece dissolved hoi at slew. STEW veal and of butter. the back dip them pieces. Then and a with into drop . " lit every in two AND are usually used with dumplings. chicken from WITH heaping well in hot place the breast pieces. Arrange Serve good after on 20 butter biscuit Break WITH pare for roast brown make flour of pepper. up chicken pour chicken serve in two Let sliced. and ing thicken- a make once.MAKING BREAD BROWN in roaster. lei simmer place same on set two add platter. STEW butter melted POWDER BAKING tablespoons of gravy. salt and platter. AND chicken in BISCUITS. is loan. and 71 BAKING BREAD FRICASSEED jointseparate. onion little hoi water a one then CHICKEN FRICASSEED in Hour. platter. veal cooking When roast and unless will not be needed in half. be prepared is done. is done stew in cold horn kettle Mutton. time.

over butter in baking. fish.oil 20 minutes should time which once. ingredients place with other Bake to suit. without dough will prevent on and platter meat. drained.BREAD 7:" MAKING BREAD AND BAKING kettle. dip spoon in liquid each sticking. with salt and pepper in Dot out. Place whole fish in baking season pan. alternate seasoning. platter and hour. place in baking butter some fop a cup two . few with add pieces of butter and hot cup hours two or water. which to drain will pre- together. butter and season in . !/" lb. dumplings be boiling when as Slew should I. SPAGHETTI can one FISH. finish quickly as possible and cover. according If fish is lean. cleaned. bake. and crackers in Layers. and of white sauce OYSTERS. SCALLOPED Bone half moderately two or longer. and left in salted water until used. one and hot he more sliced onions. generous with rolled with moisten and flake any then cold turn milk. an basting to size of fish. at are in put Serve hot uncovering. milk. fish. two cups or milk pepper turn of cold into colander water. to hake over one Add usual way. dish. spaghetti "'i frequently. rubbing inside and seasoning well with the hands. with BAKED fish after Fresh being FISH. should be washed thoroughly in cold water slightly salted. adding and crackers hake and then just before serving.or AND 1 pint oysters 1 2 cups broken 1 pint corn tablespoons butter Salt Boil it pour venl its sticking baking in spaghetti then When move Re- dish.

and and chopper. in slow Bake prevent baking covered. boiling salted water. to boiling water: be plenty of water.. steady into baking drained. half to 12 SPAGHETTI Break cut meat scant fry until browned. MACARONI Break teaspoon Add of spaghetti into short one-half package Boil 20 minutes. drop package of macaroni boil until soft. Spread on salt. in slow oven. AND one-half add a one-fourth paprika to covered part one- TOMATOES. One-half chopped more of hot water amount small little people. and Boil be should Mix. this dish.BKEAD AND MAKING SPANISH BREAD Ti BAKING SPAGHETTI. beefsteak V2 lb-"pork steak 5 onions 1 tomatoes can the spaghetti in small pieces and drop into salted 3 quarts. in small pieces. drain. may AND be added and cup to pieces. drained When two over put of cold water milk add pound suit taste. . dish and can put when add of tomatoes. Bake 30 minutes with and to spaghetti. about there must prevent spaghetti from sticking together. about a a Bake paprika. fine. CHEESE. to drain. Hue. grated and turn butter cheese. drain through a water. onion small dry add a pound into boiling salted and turn a cup or into baking dish. Break up Turn into a colander 30 minutes. is round The best meat to use pork shoulder which steak. can tomatoes little salt and paprika. through run season with Prepare medium browned. season fry until and pepper and onions. some oven dry. mix. of time to until nearly grated cheese. butter and 30 to 40 minutes. 1 package spaghetti V 2 H". add onions pepper and half hour. colandei it.. in case dish will meat salt sized salt This a of baking 10 serve into drop into baking a dish. the size of a walnut.

cooking dish. boil done. of creamettes 15 minutes. by of red salmon can ly slow- cook GRAVY. and then add . and over of flaked repeat with dish platter. or removing fresh salmon. steadily. add milk. of flour and boiling water (about l1/. Turn when a one Butter layer a platter. dashes of paprika. aside for Bake slowly pan a one few minutes. add a few to oven tablespoon braid warm. until thickened. hour. thickening Prepare together butter can in size of on pan one egg. about or a BREAD AND of in Layer of rolled pieces of butter until pan crackers. when cold. and pint of milk. Bake one and a can in pieces break the gravy take little more.74 BREAD MAKING CREAMETTES Prepare package AND "'!cups of white sauce. and is full. cups) stiradd ring few minutes: be the gravy spongy should salmon. by of red salmon hones removing and lay suitable for serving on a skin. Heat butter. add salt and milk and then pepper. pounds one-half baking in se1 rounding put and salmon. lo thoroughly moisten. It is well more to set milk" if needed. piece of butter the size of a walnut heaping one tablespoon of flour dissolved and a little water. a or in a as macaroni. SCALLOPED Prepare seasoning. on salmon BUTTER salmon an and hot. flake. and SALMON. bones and skin. 30 to 45 minutes. For platter. serve sauce over pour and SALMON boil same grated cup CREAMED Prepare the in baking place and BAKINCJ CHEESE. with oilier layers hot. cover with 2 cheese season. serve SALMON.

l lb. asparagus ami may he prepared like corn. pepper of of teaspoon boil milk. " and . CORN. '"learned SUCCOTASH. add remove be to boil again one boil slowly a few used instead of dry salt and drain. SCALLOPED 1 can Milk to ' lb. seasonings.k cup lima on.MAKING BREAD AND SCALLOPED . a butter. CREAMED i ot a and piece in stew coin of dissolved floor taste can one in of pan. Bake to cover or milk moisten well until nicely by browned. add butter in small pieces. ' "_.1 OYSTERS. ami ingredients place an in layers with moisten in baking bake milk.Milk 75 BAKING BREAD Pepper Crush egg . follow with layer of oysters and so on till all ingrediare used. little milk. crackers Butter size of pint oysters "_" i"" moisten . .' cool with in water season longer. minutes ones. add pan. skins. put on one-half hour. to add one a pinch 1 cup heaping to salt. place ents baking dish. and egg pepper.. Canned beans water over and Cook' about pepper and lima beans mav night. can corn. to with cold cove)'. CORN. CREAMED Creamed beans peas. with seasoning. crackers Butter size of corn sweet L" moisten Salt Roll butter crackers. add ingredients. a few minutes.ui salt and layer in crackers rolling with rolling pin. Boil until tender. butter. till nicely browned. PEAS.

ripe cover. cup 1 tablespoon Mix bread tin- SAUCE. season with of any meat cooked Moisten with tomato shells. pour stir and or minutes. When vinegar % 2 and flour and cook sugar and Dissolve to thin as tablespoon firm tomatoes. and in pieces.MAKING AND STEWED TOMATOES. over carrots on put bruising or butter tablespoon CREAMED Peel crackers. it stir and of flour in a little water xcry of Crumb cut the stem to out carefully. some pepper. cook broken on of salt. season Cook longer. sugar teaspoons pinch and Add until clear. slowly a few minutes Cut hot serve sliced beets. cut in small pieces. peel and slice and keep VINEGAR y2 teaspoon sauce. possible. done warm. add 2 about same or put and BAKING BREAD tomato. of tomatoes can pan teaspoon size of a walnut. BEETS. in tomatoes salt. vinegar with ones. in with a half cup of milk. wash Cook water. and TOMATOES. until tender. pepper with STUFFED BAKED neatly salt. pepper mix and -"1! ami the . and place pulp in sieve dry bread desired. celery butter and cup vinegar hot water. Scrape and out rub some minced an opening piece saving center through. to this add some salt. hot water cup 1 cup of butter without cutting sized beets whole. few a slowly the medium skin. chop tine. BREAD 76 Take one place in stew and V2 of sugar. butter. amount of of medium ends for be replaced crumbs. bake the strained 30 minutes. mix butter. with bread kind. stir in the of as boil in hot a Hour CARROTS. BOILED Boil of dry cups heaping Lump a fresh of amount to heat.

drain. when BANANAS. pepper and butter. Place layer in buttered add with sugar. in baking dish with Place melted butter sail. Bake a pinch a of 2 tablespoons 1 cup of sugar. lemon. peppers. and light brown. well done. drain and Serve hot. soak drain and minced. chopped with butter. Boil POTATOES. BAKED Six butter. with salt and mash. part and lemon of grated juice over rind of melted sugar top. seasoned RUTABAGA. well and mash piece of free and on to from boil in hot sail and pepper TURNIPS.i small with cut in pieces. put I eeling. juice of one each. rind if liked. and a out hours. Sprinkle baking dish. reason Select 6 sweel potatoes ~2 tablespoons 1 2 lemon. smooth. wash without and cook medium sized smooth into dish and When peel. peel and cut in thin strips or slices. season serve. Bake 10 minutes. MASHED Select scrape few a 77 BAKING PEPPERS. peel and one for each person in three pieces. put Cook with until tender. sized sweel done. is sufficient. turn with sprinkle if liked. thai rutabagas insides and Remove. lemon . meat cooked moistened with water. slice lengthwise. lump . water cold and toots: water. MASHED turnips. juice of half a lemon. add pinch of salt.MAKING BREAD GREEN STUFFED i tops ut from green in salted peppers bread stuff with celery and salt and pepper. layer. SWEET BAKED sugar butter. salt six medium potatoes. for erwmbs onion BREAD AND are round. between sliced ripe bananas. of butter Bake until slightly browned. butter.

and chopped water fat. mess. The dough board and work to floured moulding should be rather dry or very stiff. and cut very NOODLES Use as noodles as butter. using part water is for only. round steak Y2 cup suet fat 1 teaspoon 4 1 tablespoon 1 i tablespoon onions tomatoes can 2y2 1 quart Grind " half cup round mix fire one pan. made and by sold usually are much This recipe the Germans in much dealers. Two 4 yolks of eggs or 2 yolks with 2 tablespoons or eggs flour slowly by water well with a teaspoon mixed of salt. four with medium sized onions the seasoning. Add economy When dough is quite stiff remove with spoon. Cook 15 or 20 minutes. and put them add and of vinegar the meat. Cook one-half to one hour on slow fire. salt. pepper many grated cheese. water beans in meat in onechopper. Roll out very thin using no flour.78 MAKING BREAD AND CHILI BREAD CON BAKING CARNE. thin. in more flour. or and brown hour longer. paprika Stir and vinegar. and fry brown Strain one can of tomatoes. AND desired. of suet into stew and steak cooked paprika cups brown salt well. what same Noodles better than will make the a way spaghetti and put and be can factory small macaroni in ages packhome and up at made made. and about add salt and a few milk cracker enough crumbs. using the yolks give the noodles a nice color. Bake one-half hour. kidney beans and or cook on simmer slow NOODLES. Noodles are to are to Italians. . i1/^lb. CHEESE. to cover. Roll up the sheet of paste sifting and like a mixing jellyroll. Add the fine.

SLAW. and horseradish. pepper. serve 1 SAUCE. a BAKING a a and little butter them press salt. the season size of an y2 pepper U" teaspoon salt egg 2 tablespoons vinegar to moisten moisten. of Serve . chopped Y2 Y2 cabbage place sauce eurry chopped 1 qt. salmon 1 cup on them them around SALMON 1 halve hot. CURRY as needed. Boil a hard as EGGS AND many eggs flat side platter down. vinegar (i boiled teaspoon Use salad dressing CREAM a and SLAW. Mix Refill the halved whites. paste. pour can qt. pepper sugar teaspoon to fine chopped with loll nee salt 3 tablespoons cabbage Cream beets white teaspoon SLAW. finely.MAKING BRKAD AND BREAD DEVILED Halve through boiled eggs hard the yolks remove and Add ricer or mash salad dressing to make enough 70 EGGS. chopped 1 cup chopped y2 cup celery on and celery BEET Butter cabbage. and red cabbage pour over stir in and 2 tablespoons fine chopped the y2 beets cup of sugar. and Serve cold. 2 salt and leaf. cups melted.

Mix in a bowl. of lemon juice as juice to thin. add a few oil and . one pimento 1 glass horseradish u Chop and cabba'ge Pepper beets and 1 . constant add adding . in layers or mix. yolks of eggs ' boiled mix. salt and x^2 teaspoon of chives amount small about SALAD. :.. add a few drops of gar vineDover favor a silver fork. cups dry teaspoon i A pepper salt pepper pinch lemon juice or vinegar all utensils and and egg possible. salad dressing and seasoning tops ur CA2BAGE Shred two -"ut tender sweet. AND MAKING BREAD 80 cut chives in in bits. quarts add Add tine. olive oil ingredients drops salt add separately. beater. mustard 2 tablespoons Have and beets DRESSING. and 1 pint chopped \-c(\cabbage quart and as dressing. 2 bunch Small cups a pepper small salad tops if wanted. either way the stirring must as oil drop by drop to the mixture lemon horseradish. 1 boiled potatoes Bermuda onion dozen 1 small Slice potatoes cold pimento. MAYONNAISE 2 a to possible. required be as cold steady it becomes as and thick ( Jontinue si irring and until all is used. salt and dressing fresh onion or of chives and BAKING BREAD.POTATO 1 SALAD. onion. RED 1 fine as cabbage small salad SALAD.. the cut onion small pieces and small pimento Add A few hard boiled eggs may be sliced and added if desired. others a ingredients yolks some and stir until smooth.

MAKING

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MAKING

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if desired. Minced or with salad ham with or BLUE LABEL and soften Warm Spread A chopped without sandwiches of lettuce bat' pickles Blue a spread fillings for wiches. sanddressing. leaf of lettuce. veal. add salad with a feAv nut meats buttered bread. AND OLIVES (hop dressing olives and Hue spread PIMENTO SANDWICHES. ground beef with salad dress- CHEESE with and very make dressing then little minced cheese in with the pimento a double softened be may boiler chees" used if desired.BREAD 84 MAKING BREAD AND BAKING Sandwiches VEAL Chop on or buttered grind cold bread with following The SANDWICHES. Minced or pimentoes. paste. mix with salad leaf of lettuce. Label butter good and with salad ing. with minced on ami pimento leaf of leituce. combinations Chopped olives and pickles dressing. NUT ('hop a make with a any kind SANDWICHES. with salad dressing to layer of the filling a then mix . SANDWICHES. of nut meats and Butter the sandwich.

with add thick leaf of lettuce. or moisten. peanuts. BAKING BREAD NUT 85 SANDWICHES. EGG Grind AND WITH PIMENTO SANDWICHES. equal parts of raisins and nuts and add salad about Spread the sandwiches. dressing to mash add salad lower spread slice with mixture and minced pimento. On the upper slice spread the plain salad dressing with a leaf of lettuce. PEANUT finely chopped To spread on buttered bread SANDWICHES.MAKING BREAD AND RAISIN Chop dressing. salad dressing and . using leaf of lettuce if desired. hard boiled eggs.

pan freely if you syrup on should a be begin be beaten should whites stiff froth a the one Beat pouring syrup briskly all the time then scraping: without black walnuts are meats. enough is when the candy begins to pull heavily on the fork. hoi] without stirring form a soft will steady a of two eggs. It should harden add and 1 ime. BAKI. open Now the with taking added: the be strictly fresh. Beat steadily. platter or which should china dish. Va sugar good CUP 1 cup molasses butter water 1 tablespoon Put all in kettle ball stage: thin sheet not cool break add except vanilla. '_' cups sugar 1 teaspoon 2 drops vanilla to the half cup of syrup into sugar full. BUTTER "_' 'A/4 cups cup SCOTCH. turn more in pieces. nut wish some best. boil briskly in shallow one-third of an buttered inch until the hard pan."" BREAD MAKING AND BREAD . make in thickness. Remove sauce dissolved. then it should be turned in a short quickly on a buttered tin. giving it your attention as the setting point it is beaten indication of when comes an very suddenly. when a 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Drain off the brine and cook until tender. with 3 sticks cinnamon cloves has 10 After tied in a muslin this syrup sack. pour oyer water Weight these down until covered. with or Cover rinds two and turn set and cook off syrup. It will be cover. then add a syrup made in the following 6 to 8 3 to to cups sugar cups proportions: with cold water in fiesh water and set over -i teaspoon and a heaping vinegar. and remove the inside. Drain two quarts drained Put peppers vegetables two seed. sugar. 1 pint salt. sharp vinegar. add one fine. vinegar with two pounds in two ounce gallon jar. 2V2 gal. stir in salt and let cool. TOMATO I )ne and seeded. cut in suitable pieces. chop fine and add not onions. over tomatoes peek night lour in too ripe. PICKLES. cool. sprinkle with salt. combine In a day hot. slowly reheat 10 and minutes. and mustard Pour chopper. of two is full. pour over put into pickles jars. to boiling point. drain off more grape brine. keg. night. bunches of celery chopped the cold the mixture ready to use in a few days. muslin Boil for bag. until in bottom of dill. while . firm watermelon the pink pulp from rinds. awav. put in layer very ^ green sized cucumbers Dill and jar use Three PICKLES. cooked minutes. heat leaves. and turn WATERMELON back on pickles. drain well.MAKING BREAD !i2 AND RELISH.water leaves grape place a layer cucumbers. seeded. few a let cool. 2 to or white sweetened over Wash BAKING BREAD leaves of grape head of cucumbers or with dill. with a china plate cucumbers turned upside down with weight on it. put in stone jar or cover crock. using a cup to Peel two gallons of prepared rind. In about a week. and container cucumbers Heat to boiling point. DILL Medium cup minutes salt.

then slice three pints of small solve disa nutmeg. peeling in Put into jars. the vinegar 2 few a minutes with 2 or 3 cups 1 tablespoon onto or celery seed boiling vegetables 3 times at intervals of a and hot. and seed cinnamon pepper paprika ground cloves into kettle with Cook slowly spices. OIL PICKLES. tablespoons turn cider vinegar brown 2 Turn off and mustard reheat seed. after seeding the peppers and tomatoes for few hours. Sprinkle in slices with peelings on. add a Lump of alum size of Drain in hot water. few days. Put 3 pints of drain over pul sack and night. cabbage ! tablespoons | peppers cup - celery sized cucumbers salt hop and vegetables. in the a the salt. of ground the alum and add 3 ounces til pep] of v and "" 3 of celery seed. 100 small cucumbers with sail and let stand three hours. 1 sugar.MAKING BREAD BREAD AND 93 BAKING SAUCE. and cover with cold ounces vinegar. set aside mix cucumbers. sugar vinegar. 3 ounces oil. white onions in water. one pint . cut celery ' cut fine celery Chop 2 1 tablespoon sugar 2 cups fine. put 3 hours. CHILI large ripe tomatoes '1 tablespoons sail 8 large onions 6 cups vinegar 2 mustard 4 1 teaspoon _!4 cups 2 sized red medium tomatoes. 1 teaspoon peppers onions Add teaspoon - and red peppers. into kettle and boil 1 tablespoon pepper. of mustard. or CHOW 1 peck CHOW. tomatoes green 4 5 g] i en 1 bunch onions 6 medium lb.

To i lie water to covered with brine. egg or skim. large a shred with kraut cutter. only in the jar or keg a layer of wild grape as inch an deep.J or 4 weeks they keep very Ioul. will bear an boil and over potato. select or in it and scald it out well. cutting the instead of breaking do not bruise. and. about alternating leaves. % cup in cool place and These pickles do not a SAUERKRAUT. one encumof bers. in every gallons or more few nourishing. cover all with 4 quarts of water. fresh size. then is filled. cider in two head way. for salt cucumber pickle-. leaves outer remove is made without cabbage as is he should cellar.BREAD 94 MAKING SALT BREAD AND CUCUMBER BAKING PICKLES. Place picked. a for ready use. and when there cabbage are three into the jar or four inches or keg sprinkle as fast in a as it hand- . knife. then cover 3 to cucumbers until jar two.ol pour cucumbers in a jar or Keep that have been closely packed keg. layer a with with Set in layer a cup of grape salt. Carefully pick cucumbers 3 to 4 inches in length. Drop the shredded cut. teaspoon a freshening while will CUCUMBER Prepare a using the smaller leaves. barrel is to be used. Make a brine that and set in a cool place for a day. but if a keg ("]" If 5 to 10 gallons Remove in center. for soak in fresh water and two three or the water times. wash stem off the cucumbers.-. will be day of powdered make brine. Everybody of a likes sauerkraut. or changing alum pickles firm the added PICKLES. when co. it is both to be made. pickles down weighted freshen. cut a large sharp and keg or healthy select one jar a If kraut into the cutting as as possible. vinegar fine are There far as from the heart and a use cutter the center cabbage that and cut has each shred in that had jar. made or vinegar .

so thai the brine will weighted will be plenty of brine if the shredded Kraut in about will be ready for use three weeks. added the flavor. A pint to a pint and a half of salt is about the rule.MAKING BREAD AND BREAD 95 BAKING ful of salt. place for the first three weeks: then place in a . is properly There down. but it will keep too much the kraut salt will delay longer. when enough the brine will begin to show. unless too much salt is used or it is kept in too cold in cold weather If made it is best to se1 the kraut a in a place. and tamp it well. cabbage. it is two of salt and tamp . Repeat A little sugar improves until job is complete.i handful or tamped again. warm tamped. in curing. Put in more with a square end. for this purpose use a stick three or four inches in diameter. Always cover keep the kraul it at all times. if there is not enough salt it will cure quickly but will not keep as long. cabbage moderately cool place.

partially seal. nade tomatoes quite simple the the most in the following: EXTRACTS FROM STATES UNITED knives.96 BREAD AND MAKING BREAD BAKING Canning Fruitsand Vegetables In canning i'ruil and vegetables. skins. rubber and 18 minutes steam for ripeness. and covers. to heat to 212" or the boiling sterilization is meant poinl for water. proper the rule. can. difficult of all vegetables is least difficult. some for a higher temperature boiling at a much need and of which \n canning do not use longer time. bacteria or mold that may any By Fruits are generally than quicker sterilized much vegetables. tighten cooker. . add one size. tin or chipped utenenamel sils In preparing and handling. in hot water Sterilize 22 minutes in water-seal 5 -pounds of under outfit. salt to to loosen Fill with each quart. sterilization and be must the jars or containers. AGRICULTURE. skins. and remove level quality. BULLETIN 521. test joints and invert to cool. pack teaspoonful Scald whole. tomatoes Place hath. in cooking the fruit or vegetables. Recipes. Canning corn sweet is considered corn and and OF DEPARTMENT Canning NO. in both the material to be canned. and kept at that heat for a certain time. Grade Dip only in cold water. use Sweet to forks silver spoons. to kill infest the articles to be canned. TOMATOES. 15 minutes 10 minutes in pressure Remove or jars.

AND

MAKING

BREAD

9,

BAKING

BREAD

STRAWBERRIES.

fresh,

Cjiji

berries

sound

day

same

(twist

Hull

picked.

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

in water-seal

(Syrup:

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

outfit,

IV2

or

SWEET

in boiling

Blanch

size and

CORN

10

water

freshness;

(On

or

15 minutes,

rubber
and top and
in hot water
bath,
minutes

(Pleat up for table

SWEET

and

use

CORN

5 pounds

in steamer,

pint.

Proceed

as

partially
iy2 hours

of steam,

jars,tighten

40

invert,

covers,

in hot

not

or

water.)

(Offthe Cob).

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

to each

to ripeness,

according

Place

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

Cob).

the

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

butts and tips, add just a
ful of salt to each quart.
180 to 240
tighten. Process

and

thick.)

after

blanching.

1 level teaspoonful

Pack
salt

above.

PEAS"

BEANS.

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

Blanch

5 pounds

of steam,

or

45

minutes

in pressure

cooker.

BREAD

98

Time

home

Table

in the

be followed

To

BREAD

For

canners.

BAKING

OF

DEPARTMENT

STATES

UNITED

AND

MAKING

for

AGRICULTURE.

Canning1.

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

level, add about 25% time to this schedule.
By following
Bulletin No. 521.
to Farmers'

is

This

a

supplement

the general

tions
instruc-

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

Home

bath
Products

at 212o
Minutes

lie canned.

to

outfits

Pressure

Steam-

made

lint water

Water-seal
outfits
214o

Minutes

pressure
cooker 5
or

more

lbs.

cooker
10 lbs.
or

more

Minutes
.Minutes

20

15

10

6

Apricots

15

12

12

6

Asparagus

60

60

45

35

90

60

60

45

12

10

6

3

15

12

10

5

210

180

60

40

15

15

10

6

10

8

6

3

90

75

60

40

30

25

10

10

15

12

8

5

Sauerkraut

50

50

40

25

Strawberries

12

8

6

5

Tomatoes

22

18

15

10

Grape

15

15

10

5

30

25

15

10

60

60

45

35

250

240

180

40

15

15

10

5

Apples,

Peas,

or

whole

Beans,

sliced.

Okra

Blackberries
Peaches

Cherries,

Corn

(without acids)

....

Grapes,

Pears,

Plums....

Huckleberries
Beets,

Turnips,

etc

Pineapple

.

'.

Raspberries

....

Juice

Quince
Pumpkin

Chicken,
Rhubarb

and
Beef

Squash.

...

TOMATOES.

CANNED
firm,

Select
the

through

hand

the

pieces
smaller
from
the seeds

through

from

stirring

gradually

bowl,

a

and

skim

forcing

the

halves

into

the

cut

kettle;

preserving

seive and
each 3 or

the bottom,

hand

in

put

into
a

salt to

teaspoon

a

with

be

should
and drop

peel, slice
and
in the palm
of

one-half

place

the

closing

which

out.

seeds

by

press

Scald

tomatoes.

flat way,

the

center

and

large

ripe,

99

BAKING

BREAD

AND

MAKING

BREAD

drain

juice

the

to the fruit in the kettle,

add
4 pints

of fruit; heat slowly,
boil slowly 5 to 8 minutes, seal.

STRAWBERRIES.

CANNED

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

To

hull

wash

if you

them

then
choose;
dredge
or
them

over

.sprinkle
quarts
of berries.

Let

one
with
few hours

a

stand

in

them

place

over

pan;

granite

two

to

sugar

of

cup
or

a

in

night

a

cool

place.

Then

as

somewhat

you

on

on

a

range

rubber

merged.
Boil

them

or

the

in, but

berries, add
heat

and

wooden

without

put

from

juice drained
set

jars with

fill fruit

wire
rings,

clowly,

rack

and

berries, pressing
do

two

cups

fillwith

water

5 to

longer, take out
boil 5 to 10 minutes
to fill jars, sometimes
syrup
enough

little syrup

a

make
keeps

of sugar

and

be

in the

canned

cans

anything

by

the

same

until

begins

juice,

cup

jars are

to

and

seal.

When

This
them

Take

not

method
in their

jars

enough

of canning
own

juice.

blackberries

cherries, and
If bubbles
should

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

sun-

in boiler, and
There
usually is

set back

more.

half

boil.

and

water.

the berries whole, and preserves
Raspberries,
currants,
pitted sour

may

to each

sugar

the

boil 5 minutes. Set jars with fruit
loosely
in a boiler, with covers
on

8 minutes
after water
boiler, fillthem
with hot syrup,

from

Take

them.

crush

not

down

them

not

in

a

appear

be regarded
day or two.

as

PLUMS. when or be canned they may cool pit them and Make to three cups sugar. syrup Simmer slowly. plums Add as more the fruit heats the amount sugar. % full. add Cook of cherries. cherries to each "f sugar cup minutes. the hot syrup last jar. pit and to 3 dozen in drain peaches. as kettle. CANNED s\ a sterilized jars. convenient as until When boiling hot . of syrup increases but gets thinner.fill about the hot syrup. using strain in and fill with slowly fork. water. amount 3 to PEARS. cold *4 add as soon BAKING BREAD into preserving them soda. put syrup water PEACHES.BREAD 100 MAKING AND CANNED Pit % CUP cut and 20 about slowly SOUR CHERRIES. into this and heat slowly and skim. in two. To can 3 use plums about cups of stove to 4 cups sugar of fruit. as many Peel. strain and fill should not be enough a quickly made with hot sugar. be skimmed which should when To bring out the flavor of peaches they should cook a drop and !/2 to Simmer seal. Skim and seal in glass jars. cups halve. in preserving kettle. as core will cook jars as quickly required. fork. with into hot jar with each V2 from Remove and hour. water and in rinse in the syrup. can be piece at a time. % of 6 cups sugar and 3 cups water. put CANNED Wash cover one with boiling peck As point. the preserving as quickly cook possible. If there to fill the vand tender. Put of plums. rinse them cold water-. peel. seal. drain. in the hot syrup. to 1 hour. pears tillinto hot filled to the nip. a little Add 6 cups sugar boil 5 minutes. stir and heat slowly. CANNED Make halve 2% necessary. heat -slowly to to burst from remove teaspoon begin plums kettle. a drop syrup of 1 cup water whole.

A few in dropped the syrup cloves improves flavor are the . of blossoms. for the syrup.MAKING BREAD CANNED Use and same little a using They the sugar and be peeled or canned may halved. or left whole. skins with 101 for peaches. and wash. cook When very so slowly as through. the by Miid seal. CANNED In the cups fruit prepared to keep remove After water. as fruit stem In will cook and a whole place preparing leave stems the fruit is put on. the remove while should the be crab remains apples taken out . a to 3 sugar of 6 cups drop in as much of the syrup 5 minutes in the syrup. and be pitted may APPLES. cooked in heated jars.filljars with hot syrup as crab apples to can on. possible. before as apricots little less water CRAB boiling as canning kettle make preserving BAKING APRICOTS. they cooking. in method more BREAD AND in the jars.

. one raisins. if canned apple is used. or juice. sweetened Sultana black one cup cup raisins. shredded or cut Sultana raisins. Concord grapes add a little cold Add two boil until skins are tender. put all in sauce little a water. boil slowly thick. pineand one-half cups. add stir. butternut. cup orange one-fourth water and until thick. RHUBARB Two two sugar. one-fourth cup cherry slowly cnps one hour or until thick. pint oi' pineapple. conmeats pecan cup .MAKING BREAD 102 AND BREAD BAKING Conserves PINEAPPLE One CONSERVE. CHERRY 2 cups pitted sour CONSERVE. one-half walnut chopped conserve. CONSERVE. one-half to three-fourths cup of chopped nut. pan. Boil orange meats. cherries 21/2 cups sugar 1 cup Sultana raisins chopped black Y2 cup meats walnut chopped 1 orange (pulp and juice) GRAPE To two cups of seeded CONSERVE. heat for one hour or until syrup is slowly to boiling point. Larger into ones cup small pieces. one black walcut in two. stewed with cups rhubarb. meats. or serve. one-half cup black walnut hour Boil slowly one or conserve. and one-fourth Sultana cups cup sugar. one-fourth of orange two one or cups sugar. canned bleached of or fresh.

cup each the to each minutes. ORANGE 20 similar of sugar. and seeded cut to boiling point. Prepare three and skim seeds an until amount equal in meats walnut Slice thin water it tissue glasses cut far as as it to add or a make now rind. jellsor 6 oranges. sealing combine and in rinds of rind take a cup in the cooked turn removing with grapefruit drain waters. TOMATO Two BREAD AND MAKING BREAD slowly hour one until thick. lots. two the way. and repeat to cook in cold water. Black is white and thickened. 8 oranges " ! lemons 2 grapefruit clear rind fruit. MARMALADE. over night. slice off ends and peel carefully. and Add pint of Cook cook about until . one-half that tomatoes cups 103 BAKING CONSERVE. pound then add thickens. lemon or juice. been have peeled. or ORANGE CONSERVE. the and measure fruit jars and for syrup. peeled above u. if desired. add two cups sugar. cooking measure. cook 20 minutes.one-half cup black walnut heat pieces. fruit and and cook with cover may be added just before the cooking finished. one-third cup cinnamon. of sugar equal amount in glasses and seal.in small teaspoon conserve orange cup Boil slowly meats. and an Put and let set grapefruit. of sugar Put a wax. 3 lemons of fruit. Select orange on put the cooking. Sultana one raisins. and lemon drain. thick very up the possible. cut peel in pieces % inch wide and % inch long.

peel. put kettle. put apples in and and carefully in fruit jars and cook until let simmer seal while . apples. an hour Tallman quince from quince to rich. deep. PRESERVES. in preserving peck then set back on to range cook syrup. mix color. Peel. put as as possible. red return a simmer. to cover When cook. core on Remove until of hot. quickly with water fork them. preserves. a set will easily pierce Add to make a sugar enough rich is added. slowly quarter and tender. kettle. two or after sugar sweet syrup.to one apple and quince of apples. core BAKING BREAD APPLE QUINCE For AND MAKING BREAD 104 and use cut about one quinces dozen quince in eighths.

perfectly glasses. and to each slowly. most the in. until heated slowly JELLY. to the point almost it is needed. they is placed teaspoon testing at once allowing all the a to saucer very clear time. necessary. for the glasses in turning to between two prevent an asbestos granulated of cane to heat. cult diffi- jelly. have it ready at the moment amount skim carefully. to through linen a is used If gas cloth a set place in the % oven of scorching. hot it boiling the a again. gently by Boil until quart but do boil. taking keep to pan. heat pan Add cup into turn and until it stops pressing Measure a thoroughly. weather that are warm and put into preserving sunshine wash and fruit from a wooden sauce juice and mat juice is "While in sugar a pan. better is dissolved. Heat Mash well. not jellbag a of fruit.BREAD MAKING AND BREAD BAKING 105 Directions forJelly Maying CURRANT Select currants half ripened and freshly picked during if possible. use drain. heating. task When hot while tests. test again and while still warm. if a slowly very be strained it gives jelly into breaking. sauce under little water a dripping. if cooked enough almost it is if it does not set. need not be in the glass . Begin teaspoon or minute When ready in put and juice about 20 minutes. masher without kettle. rather a little less Add the hot sugar. jelly is poured can but cases. let it heat slowly. strain to boil. half say scorching. from Pick stems. when stirring sugar a let drain and have of the juice and putting it into a it will start to congeal cool . than Skim more.

use one-third currant of sugar. them put gooseberries. juice with three-fourths jelly. GOOSEBERRY Prepare add Set to water the on break pan and sugar heat to and range. granulated sprig or 5 or 6 leaves of mint of vegetable is for looks only and fruit green can to each be omitted. selecting crabapple skin. jelly. pint for mint of that is* amount cooking flavor. when put and in jellbag to JELLY. amount two- of sugar and JELLY. from remove open Strain drain. be seen rising in the pan unripened until it can range JELLY. do slowly. other MINT Proceed mash sauce muslin Skim with not into in sauce measure. currant CURRANT Use BAKING RASPBERRY raspberry raspberry proceed BREAD AND and strawberry as proceed with juice. three-fourths and and currant amount STRAWBERRY one-fourth three-fourths with JELLY. jelly. the fruit. Boil juice with three-fourths Just before cane sugar. pan. currant jelly. heat au juice through boil steadily.106 BREAD MAKING CURRANT For thirds currant as with jelly. put and of equal amount carefully. The . jelly. as proceed green (or a as light colored little of or more) is finished drop and with in 4 to 8 drops coloring a under fruit begins boil.

which jell bag and three-fourths amount parts jelly. and BAKING ot CRABAPPLE plum erabapple and JELLY. boil 20 quite soft. eook equal amount into on until soft: of sugar. transcendent unripened.BREAD MAKING BREAD AND CRABAPPLE Pull grown. Make as as minutes with to on jelly.using about of sugar. boil in water until fruit is to half hour. turn in slowly other jelly.n a make very amount equal nice of sugar.Turn and . jellymoulds and to MOULDS. does that cut not dark out usually takes drain. cook in cold as barely to fine colander. PLUM Equal Set best for are crabs spots. water a marmalade or cover add an jelly. core quarter. juice erabapple jelly.using a. Proceed fruit. the cover quite 107 JELLY. strain through and cook let cool. i CRANBERRY Put cranberries them.

put into alcohol . gives cups good results. stir or shake water one-half vanilla tablespoon VANILLA Cut 1. vanilla deodorized EXTRACT beans. fresh pint use. dredge thoroughly of sugar. VANILLA Cut fine with add and a one heaping V2 cup set in ounce of fresh add be ready warm line 4 for beans. the 4 usual in baking. bicarbonate ounces ounces corn starch. 6 6 1.BREAD 108 MAKING BREAD AND BAKING BalingPowder and Extracts BAKING Mix sift several and tartaric ounces acid and POWDER times. set ten jar or days bottle and and it will . amount BAKING One teaspoon two and sifted well and mixed soda POWDER teaspoons eaieh two with 2. place for 2 weeks. NO. flour. EX. put in a pint fruit jar. 2.and ]/" and strong alcohol. use of soda. NO. NO. cream of tartar. NO. cover pint deodorized occasionally.

drop and dry. stir. NO. sugar. strong ' oil of or can 1. one-half drams of fresh from week. sprinkle with salt and brown slightly in oven. Vanillin in small and set in the a warm six for juice of oz. put in pan. deodorized lemon. and two in the preparation for the cup place a 109 3. For . water. of two half jar quart and Tonka oz. bottle few a lemons. put strong alcohol mixture. alcohol. LEMON Cut NO. jar. pint fruit jar one-half pint deodorized four lemon. Cut fine one oz. other beans. extract strain is ready use. skins over can drain let stand a shelle almonds. and add uil of this fill extract. then another to jar. vanilla beans dredge turn extract in ten on oz.BREAD MAKING AND VANILLA This be EXTRACT is generally used used for all purposes. tablespoons ounce one water. 2. BLANCHED Pour two or minute water boiling for a few hot and water the minutes. the Into cup and days. soda and EXTRACT pieces half jar with fruit at alcohol. EXTRACT LEMON into NO. into put deodorized oz. use the usual amount of enough alcohol to Put a ALMONDS. this and in put alcohol. in melted blanched dredge almonds salted almonds butter. dram one add four BAKING BREAD cover a pint and pint jar. stir. rinds lemon. one let stand deodorized one fountains. into cold be peeled off.

each make little corn of buttermilk cup thin batter. one two or one stir in flour A beaten eggs. or a thin batter. BUCKWHEAT Soak tea scant milk and as the in the over night morning set it aside before. CAKES. SOUR or (levelmeasurement) soda to CAKES. add Stir in pinch is necessary use milh. do teaspoon hot sufficiently baked. buckwheat When of soda. set of soda. stir well. in flour makes the cakes much mixed Stir in a little hot shortening just before baking. salt and if thinning turn side is until under cakes not griddle. a sour milk add dissolved in water. stir in yeast is needed. meal water. white flour to pint one flour with yeast cup part is well to rise until morning. soaked. stir in one melt a tablespoon and add it frying hot to the of shortening make rounding batter just before baking. bake on a over and night bake. stir in milk or milk and water two beaten eggs. two cups teaspoon one and powder to two CAKES. add but pinch no until evening. GRIDDLE To spoon flour. a medium make to batter. half cake hike warm of fresh milk..110 AND MAKING BREAD BAKING BREAD GriddleCalcesand Fritters GRIDDLE Sift together baking- teaspoons heaping salt. salt and add MILK. If any batter is left flour and in yeast Stir into sugar. batter. Do not turn cakes more than once while baking. set away better. onedialf teaspoon with (or milk cake and of dry water). teaspoon salt .

in . then frying let drain . hot. dough that and in milk shortening to and and the make in hot drop Have into fat. of it. take from fat care hot. turn liquid into cup. and fat.BREAD MAKING AND BREAD Croquettesand CORN Y2 baking- teaspoon Drain batter the the corn. if there is not a half with tablespoon fritters are cooked drain can after corn. OYSTER Drain corn. drain and sprinkle with powdered serve sugar. serve the half make through. should be fat with wire cut taken spoon. parboil one and minute. flour 1 cup BAKING fry hot. apples quite thin. mixing and sifting the dry ingredients. as from FRITTERS. stir into fritter batter and fat. Slice hot eggs. stir it into Hour. for corn fritters using half milk and half into batter and fry the oysters. APPLE FRITTERS. turn cup shortening 2 eggs salt a milk 1 tablespoon powder !/2 Make Waffles J cup 1 teaspoon HI FRITTERS. stir oysters oysters hatter liquid drained the full.

stir in lemon lightly beaten drop Use tablespoon eggs. CROQUETTES. in well or beaten cracker Fry of fork. and serve VEAL Veal sugar. celery or juice may onion be added dip into egg. flour 1 teaspoon *4 BREAD Or any prepared using a wire instead hot. be made may of cold meat like chicken croquettes. and then roll in bread the little milk crumbs. forms a with about They are beaten serve hot. salt on crumbs the range. size of a thumb. in hot drain fat like doughnuts. added to it. egg. chicken and when cooked let seasonings. cold VL'cap or sift: mash and CHICKEN 2 teaspoons lemon with the milk. lb. and into hot fat: drain Yx milk 2 eggs salt dry cup 2 teaspoons sugar alternating and BAKING FRITTERS. . cool with x/'-i teaspoon chicken 1 tablespoon butter Mix juice CROQUETTES. and ingredients the and sprinkle flour and then stir in the one sot and finely minced well A little finely chopped if liked. powdered bread butter Shape bananas the 2 eggs milk and rice pepper Hour stir in milk. mix with the flour. kind spoon into croquettes.powder 2 tablespoons teaspoon Mix 1/3 juice.112 BREAD MAKING AND BANANA 1 cup 3 bananas baking.

irons should batter milk cups 3 eggs powder salt and yolks. well a greaased. fold with in the the en beat- beaten eggs. little thinner well beaten than when usually milk is . whites lvj with syrup. added.MAKING BKEAD AND BAKING BREAD 113 WAFFLES. melted griddle be hot stir in the milk and shortening. Serve shortening. 2 cups flour baking- 1 teaspoon V2 teaspoon Mix of the Waffle The for 2 tablespoons sift dry then the ingredients. hot and for waffles should be and should be cakes.

Croquettes eggs bread and . vegetables and meats or while hot in tin cans glass " sealed Conserves amount are combination to sugar. other The " Forcemeat usually or fried in deep and of .Croutons into balls. covered beef.sometimes of nut added. equal an with cooked jelly. of meats A " the of fruits consistency sterilized by cooking. with stewing. chopped meat. Marmalade rinds. or broth meat boiled down. Meat then and BAKING beef tea. coated etc. Minced " Chicken. jars. and brown. cream most different kinds of meat . a flour. from usually. . or candies .14 MAKING AND BREAD CULINARY Bouilon Braise A " clear soup. amount or veal. made meat for the final roasting or hake. used Fricassee Finely " or boiled water bread with fat. for stuffing. the pulp until it and jellies. cut suitable gravy. Canning and Fruits. usually of sugar. in hot butter Fondant sugar and body for serving. shaped meat crumbs Pieces " . Consumme A " clear rich bouillon. preparitory To stew meat with vegetables. " and " stewed A with fowl. small : it is served combination an equal rabbit with of fruits. To " dredge TERMS Always Not Understood.BREAD 1. a with baked and mixture or roasted. in desired shapes and fried by foundation of prescribed rules. cooked cut fat.

. combination of eggs. made very of sharp. with of BAKING meat: sometimes vegetables. of the whites fried. in very omelet. Efcuit cooked " Pourri includes AND The " flavored. puddings. .BREAD Meringue and Preserves Pot whites used for frosting A " stew BREAD of eggs. usually vegetables Ragout A " beans highly the with or strained pulp meat. little fat. Huffy An Frutti as fried meat light. seasoned Tartare chopped or and uncooked " A for salad. of sugar. different used kinds on meats. amount equal 115 troth. Saute Fish " Souffle beaten A " Tutti " light. similar of cooked peas. a pies. stew seasoned of to a pot pourri. usually sauce. of fruit. MAKING beaten to an different kinds of sweetened etc. baked or sweetened. Puree A " thickened soup.

there sauce. is to the Pilgrims. chilly for outdoor "We are told that roast wild turkey and other wild fowl and in great was pie. good had now decided to all were which after harvest been hold a on reduced period of ing bidden. all told 146 persons. holding that as there is no to show record held. the former worship. BAKING BREAD Christmas day Year's New and holidays are for Divine is and festivities. followed friends near. nothing and cranberry said too " it. which so much by death. Rock can be only Some as regarded and depended. to less than thanksgiving To and Indian public the summer. However. also pilmpkin served bread. 1623. includa of his tribe. and as the festivities exthat any tended religious services were over a period three to six days in the open. says. score. 22. the was arrival relatives of the were sorely held of on other Pilgrim^ colonists. place in the weather came be- feasting.BREAD 116 AND MAKING THE Thanksgiving THANKSGIVING FIRST day. does not in what it month last days of October or ninty tell was or us upon day what this it probably took in November. thanksgiving American holiday of New England origin. but feast began. before the held. copy? venison plenty. it of from in 1620. though about Cape The Cod next this without among brought them the colony cranberry thanksgiving located supplies and which where is ous fam- now the Feb. and dates from following the landing year at Plymouth of the Pilgrims an the to this heing the first as writers disagree Thanksgiving day. for the feast Governor Braddock sent out four provide into the forest to bring in wild fowl of which they obtained help hunters an History chief and abundance. record festivities. festival. Indian were apples vegetables and unknown pudding. prosperous an a the three gathering festivities. marshes. this ship needed- also . to a of that colony.

and in gratitude plentiful the July 30. Lincoln and is a of one possible exception is the great Thanksgiving legal holiday or in all the states. American it is observed by possessions and feast day. visiting and different far first observed. Thanksgiving next and perchance first Thanksgiving. in the harvest bountiful ats autumn or the been observance time. under housewife When the contented sets to of today first holiday that women dinner. 1623. There given and prayer. well drought a started destruction. sickness and 1623 of AND was their save to fasting crops. national the day President 1863 November has a A them. though conditions. entire in July rain the after their Early BREAD not prosperous of 1622 was disaster. with of peace arrival followed let her it may by recall the be a prepared land in thait long on small ago. " no event the for this holida}'. distress. and this day of thanksgiving a as by the President followed annually The day is since. others the third. then that this again In colonial times there was was the first harvest thanksgiving. the preparing story of the anniversary group of of homesick . it usually day set the as such mother appointment of a a of relatives of thanks. ordered and observed Thanksgiving Some the second oif the writers claim this was it is claimed Pilgrims. customary holiday . it is a day Americans of family reunions. in the island all parts of the country. was the day the same as when much recreation. in a strange with two. in foreign countries. of Thanksgiving In or country. in her a period for the called always this led to the and from colonists Indians the over victory new and important some in the last Thursday proclaimed in all the land.MAKING BREAD The summer with spring threatened that BAKING a day whole to come Avould had crops 117 folwinter lowed in the and the and famine. followed a rainfall that revived the fields and also the spirits of thereof a day of thanksgiving was colony.

and Thanksgiving by no should not dinner. add dish. then with sprinkle the following can be omitted. nse roasterWhen done fowl from remove pan and also part of grease. uncovered. is in greater vegetable of stove well. it is best with days several before two or made serving. of the Thanksgiving- so that all of the work gun should be bewill not fall to the dinner holiday. well covered a uncooked sauce. two or up sop be forgotten with then task salt. in warmed as reheated Mashed potatoes rutabagas. of milk. take butter The needed. Plum pudding hour an steamed lemon be should in advance. in the morning dressing. dot top vegetable with on mash or masher on they drain. mix with other ingredients in the raw a covered oysters last. day the forenoon of the The turkey AND BREAD BAKIXH THANKSGIVING DINNER. fowl or and set back in an hour through is to be used that in the vance roasted in admorning'. set water. and stuff the fowl . if it is to be oyster dressing the make set is to make way fowl for the ready night. fry one onion the in the usual way. than celery . mix. it will heat next . good Cranberry be made can moulds several days before needed. A more satisfactory then roaster. it in a cool place over . Mince are and variety is enough. it should two or the oven be can be basted frequently while heating. until browned. brown then make gravy with grease and dregs left in pan.118 BREAD MAKING PREPARING THE The preparation before. in advance pie is equally as good and made lor serving. a few page one always heavy edge they go are a with dashes spoon half cup snow until with for small bits of peprika. a boil do mashed least stir briskly and menu as the means briskly. minute sweet white. in preparing dinner. Pumpkin is very pie served cold.

for food a cabbage chopper. pickles. use a nice. sauce and pudding need is sufficient. should be fresh fine or use very good BREAD AND made a rich dressing.MAKING BREAD and olives should For one be are served dessert variety place The " rather Plum of pie. of something salad the cabbage better. sweet very than fruit and BAKING as pickles such sour nuts peach 119 or melon. which salad. . some chop like . possibly not be served unless in else.

120 BREAD AND MAKING BAKING BREAD MENU Thanksgiving or Christmas Cream Roast Tomato of Oyster- Turkey Dressing Gravy Brown Mashed Mashed Soup Potatoes Corn Rutabagas Moulds Cranberrry Olives Celery Fruit Minee Salad Pumpkin Pie Pie Coffee Fruit Cluster Raisins Nuts .

vy Mashed Potatoes Cranberry Baked Sweet Rutabagas Sauce Potatoes.MAKING BREAD AND BREAD BAKING Christmas Menu Consumine Roast Turkey Onion Brown Mashed Gra. Southern Celery Style Olives Rolls Plum Dressing Cabbage Pudding Lemon Mince Coffee Pie Salad Sauce 121 .

122 BREAD MAKING AND BREAD BAKING .

BREAD MAKING AND BREAD BAKING 123 .

124 BREAD MAKING AND BREAD BAKING .

BREAD MAKING AND BREAD BAKING 125 .

Cakes. 27 109 compressed dry yeast yeast ginger Graham nut rye 13 Candy. stuffed dates fruits " vegetables. Blanched Apricots.. Baking canned No. sponge Cake. Boston brown 16 Candy. chocolate fudge 87 88 maple maple 88 fudge 88 15 Candy. Cake.. sugar 76 Candy. Beef No. Bread. brown Cake. coffee dark fruit brown 76 cream Cake. griddle canned 97 Cakes. 108 . Bread. 77 baked Bananas. chow grape orange fricasseed 71 102 102 103 . pound silver sour cream 26 Conserve. Cake. 16 Candy. molasses 89 17 Candy.. 13 Candy. divinity baked powder brown 18 Bread. birthday 29 Canning coffee 23 Carrots.BREAD 126 AND MAKING BREAD BAKING INDEX Almonds. Cake. 69 Cakes. cherry Cake. jelly roll 30 Chicken. 67 Cakes. Cake. Steamed Cake. wedding Cake. . 17 Candy. Bread. fruit 25 Cherries. griddle. sponge 27 27 108 1 2 . layer 29 Chicken fricasseed light fruit 26 Chow I 93 molasses 32 Christmas menu 121 26 Conserve. 30 Candy. (Cake. Bread. Cake. baking 28 cheese baked pot Beets. white buckwheat Cakes.. Bread. 23 Catsup 91 25 Catsup 91 Cake. 88 Bread. 68 baked Beans. chocolate creams 87 creams 88 Biscuit. panoche 87 16 Candy. 27 Conserve. . Bread. Cake. ginger 30 Chili Cake. spice 101 Cake. Powder Cake. Beans. chocolate creams Bread. Powder Baking Cake. Beans. butter roast boiled 28 110 30 110 sour milk 110 30 scotch 86 86 Candy. gold 26 Chili 100 canned 78 carne con 96 93 sauce 71 Cake.

Cookies. fig lemon "Filling. 102 127 BAKING boiled 37 ginger 31 Cookies. apple Fritters. pear 90 Fish. 19 Pie. molasses 31 Jelly. canned 97 36 Peas.plum-crabapple Johnny-cake rocks 32 Kaffee Kuchen sugar 32 Lemon Extract No. cherry 46 vanilla 38 Pie. sour Gravy. currant Jelly. 103 tomato Corn. Pickles. banana Filling. AND BREAD 102 Icing. sherbet 38 Pie. 106 22 loaf. 101 Macaroni Cranberry 107 Marmalade. Graham Gems. tomato Mince 106 103 cup 34 Doughnuts 106 24 whipped Crabapples. apple 46 68 Pie. sliced Culinary 112 Measuring Meat 81 Meat 114 Terms and 112 cheese Noodles deviled 79 Noodles and Filling. Cream. orange Fish. Tee cream. creamed 75 35 Peppers. oyster Ill Pickles. Filling. stuffed 77 36 Picca-liili 90 72 Pickles. pineapple Conserve. cream cream Filling. mint Jelly. peach 90 Fritters. crabapple Jelly. Corn. currant-raspberry Jelly. . cheese veal Cucumbers. currant-strawberry Jelly. cream 37 Pickles. scalloped 37 Pastry curry Eggs. tomato Gems. banana 36 Oysters. 36 Pears. cucumbers 92 milk brown watermelon 92 chicken 69 chocolate 48 .MAKING BREAD Conserve. canned 97 creamed 75 scalloped 75 Corn. Cookies. salt Frosting. banana and " whipped Filling. Cookies. milk sauce meat 79 sauce 107 70 33 sour Eggs. chocolate Filling. ginger 31 Cookies. 106 80 Joaf Muffins Doughnuts. billing. boiled 37 Pickles. banana 72 Pickles. cream 107 19 73 70 65 Mustard. baked. chicken Croquettes. 2 109 rhubarb Conserve. corn Ill Pickles. Tee cream. orange 74 Mayonnaise dressing moulds and Croquettes. oil 93 Fritters. Frosting. crabapple 90 scalloped Fritters. canned Creamettes 105 19 table 82 78 cheese 78 75 pointers 20 canned 100 35 Peaches. cucumber dill 94 112 112 Pickles. canned 100 35 Peas.gooseberry Jelly. 94 91 19 Pickles. 1 109 44 Lemon Extract No.

salmon 79 42 Soup. curry 82 Pie. 80 Tomatoes. beet 79 Betty 41 Slaw. Pie. canned Succotash home method 99 75 77 Thanksgiving dinner. lemon 83 Pie. 80 Salmon. Salad. 41 40 plum rice Pudding. 81 Tomatoes. potato 80 Turkey. Spanish Pudding. MAKING AND BREAD BAKING 48 Sandwiches. 38 73 rhubard Spaghetti " 42 Spaghetti " tapioca Quince-apple 39 Stew 42 Stew 104 preserves 66 boiled Rolls and 72 oysters biscuits 71 dumplings 71 97 canned 18 Strawberries. and 85 cream 48 Sandwiches. mince 47 Sauce. Salad. 3 109 74 Veal 74 Veal. Pudding. chicken 81 Time Salad. Salad dressing. cherry raisin Plums. 81 Tomato Salad cucumber dressing 82 Tomatoes. olive 84 Pie crust 45 Sandwiches. table fruit 43 Tomatoes. 1 108 Vanilla Extract No. cream 79 40 Slaw. Salmon. 94 cake. corn Pudding Sauer tapioca Slaw. Pie. cheese . tomatoes and Strawberries. Pudding. Salad. 73 43 Rutabaga. Salad. Pie crust 45 Sandwiches. cream mayonnaise . Short 41 Pudding. strawberry Spaghetti. baked Pudding. egg nut pimento. 118 apple Thanksgiving. cocoanut Pie. 84 lemon 47 Sauce. salmon 82 Salad. peanut 85 Sandwiches. Pudding. 2 108 74 Vanilla Extract No. Pudding. vegetable 68 meal crows nest fruit Pudding. 68 tomato cream 39 suet Salad. tutti frutti 43 canned butter gravy scalloped Sandwiches. red 80 Turnips. custard lemon 48 47 Sandwiches. lemon 83 46 Sauce. Soup. Indian Pudding.. 84 Waffles loaf pressed 70 69 113 . mock 46 Sauce. 77 42 sweet apple Brown 83 white Kraut 96 canned home canned method 99 76 stewed 76 stuffed dressing 67 67 roast 77 Vanilla mashed Extract No. Salmon. lettuce 81 Turkey Salad. Rice.BREAD 128 Pie. canned Potatoes.. for preparing first 120 98 canning 92 relish Salad. raisin 85 Pie. veal 84 Pie. the 116 Thanksgiving menu mashed cabbage Salad. vinegar 76 100 Sauce. Salad dressing.

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