C^lendahCookBook J4ns. Ma Bailie Balanced menus &telfecl re^cipes Canning charts* Cookin^^ime tables^ Monthly messages Oh #oclvaJ^M€S Your Convenience When it Rains-it Pours ESi^AKE^o^^Meay Morton's P"REE RUNNING Salt aiPOUP Q "When it rains — it pours" ■come the com- of over salting orton's: it can accurately because g^AifBiS^HS i ^ Cube crystals make it pour; the sensible spout enables you to use just the amount you want. '* For uniform flavor, everlasting miM convenience, and constant econ' f^ omy, Morton's — you can't do better. oxf s Salt IT RAINS — IT POURS Page.l WOMAN'S WORLD CALENDAR COOK BOOK of BALANCED MENUS ShcwDinsthc most efficient methods of sclectii\^food and the most attractive vDavis of preparing it. in order to secure the greatest degree of nutrition and economij. PablishQd and Printed by Woman^ World MaqazineCoJuc, Chicago. Illitiois.. Fuel or Clinkers? *^ TF YOU are a woman upon whose knowledge of ■*■ food values, and upon whose skill and common sense in cookery, no life depends — If you are one who is satisfied to cook food on the old recipes which may or may not provide the balanced ration — Or, if you are one who believes that ingredients whose trademark provides no guarantee of nutri- tion or clean manufacture are just as good as those which do — Then— This Woman's World Calendar Cook Book will not appeal to you. But to every woman who is interested to know what good food is, the first necessity of nwinkind. and its proper selection, preparation, cooking and serving, this book will have a very strong appeal. Dyspepsia is caused by overfeeding, un3er-eat- ing, eating irregularly and hurriedly, taking too much of one food and not enough of another, and by not having the balance right. '-.^ With too much food, the furnace is stuffed until the fires of life are choked by the excess of good fuel. With inadequate meals or unbalanced combina tions, growth is stunted, and energy dies. The Food That Counts Is the Pood That Digests The Woman's World Calendar Cook Book points out plainly the scientific selection of foods — Gives the careful preparation and mixing of in- gredients — Furnishes the practical knowledge of the time required and the manner of cooking, preserving or canning — Brings out the attractive appearance of food for the satisfaction of the appetite — Shows hundreds of new combinations of nutri- tious cookery — But— Its larger purpose is to bring out clearly the accurate facts on the values of foods and how to retain these values through proper methods of cooking and to emphasize the Economy and Nutri- tion of the Balanced Ration as against the hap- hazard choice, in order to prolong life, and to give a greater joy in living. Woman's World Calendar Cook Book contains Balanced Menus for a week in every month with variations for every meal — every day in the year. It has 250 Tested Recipes, made in a home Kitchen — 12 Monthly Messages on good ingre- dients and their preparation — Canning and Pre- serving Charts — Baking, Roasting and Boiling Time Tables — and practical articles on Child Feeding and other vital subjects in Home Eco- nomics. Mrs. Ida Bailey Allen This Woman's World Calendar Cogk Book — containing 100 pages — every page printed in full color to give an appetizing mental meal, has been prepared by Mrs. Ida Bailey Allen, Director of Domestic Science in Woman's World. Mrs. Allen has had an honored record in the field of Home Economics work for the past 20 years — in the Schoolroom, in the Kitchen, in the Laboratory, in her Cooking School, on the lecture platform, in the newspapers and in the big na- tional magazines. Every menu and every recipe, in the book has been tested under her personal supervision in her own kitchen. Every article, every suggestion, idea and statement are hers, and upon its Nutri- tion and Economy you may confidently depend. This book is for the use of — Housewives Colleges High Schools Tea Rooms Institutions Cooking Schools Cooks Churches Fraternal Bodies Cafeterias Restaurants Woman's Clubs In these days of stress, when everyone is more vitally concerned than ever before in the purchas- ing power of the dollar, the Woman's World Cal- endar Cook Book will fill a long-felt need. In conchision. we wish to state that the Money- Back Guarantee on advertising which appears every month in Woman's World applies to all ad- vertisements contained in Woman's World Calen- dar Cook Book. Guarantee of Satisfaction We stand hack of every advertisement in Woman's World. We guarantee these advertisements to you 'because we believe advertised goods offer you the fullest protection, quality and serv- ice. We ivill refund your money if you are not satisfied with the value received or treat- ment given by any advertiser inWoman's World. if.J^c Preaid cnfi^Wb mail' a World. Copyrighted, 1922, by Woman'* World Magrazine Co., Inc., 107 South Clinton St., Chicago, llllnoi - By MRS. IDA BArLEY ALLEM ?age 2 Fearail Butter BESIDES being an ideal spread for bread, Beech- Nut Peanut Butter is just the filler to give flavor and char- acter to candies, cakes and the like. Truly delicious in itself, it blends agreeably with many kinds of food. Use it in pastry, confectionery, fruit puddings, sandwiches and numerous desserts. You'll be delighted at the really deli- cious results obtainable from it. Our booklet, * 'One Hundred and One Recipes," tells you how it can be used. It is yours for the asking. BEECH-NUT PACKING CO. Canajoharie, New York BEECH-NUT *'Foods of Finest Flavor" Bacon Macaroni Spaghetti Pork and Beans Tomato Catsup Chili Sauce Marmalades and Preserves Peanut Butter Jams and Jellies Ginger Ale Confections Mints Fruit Drops Chew/ing Gum DELICIOUS! PEANUT BUTTER FUDGE 1 cup brown sugar 1 cup granulated sugar J^ cup milk 1 teaspoonful vanilla J^ cup Beech-Nut Peanut Butter Stir milk and sugar over fire until boiling; cease stirrir.g and allow to boil until candy forms a soft ball when tested in cold water. Let cool, add Beech-Nut Peanut Butter and vanilla. Beat until creamy. Turn into but- tered pan and mark in squares. BEECH-NUT PEANUT BUTTER LAYER CAKE ^ cup butter 2 eggs, beaten separately M cup milk 2 teaspoons baking powder 1 cup sugar 1 teaspoon vanilla 2j^ cups flour Cream butter and sugar, add yolks of eggs, beat well, add milk, sifted flour and baking powder, lastly fold in lightly the beaten whites of eggs. Bake in two layers in rather quick oven, FILLING : Boil 1 J^ cups shaved maple sugar and 3^ cup water, in which has been dissolved J^ teaspoon cream tartar, until syrup will thread, pour gradually on the stiffly beaten whites of two eggs, add two tablespoons Beech-Nut Peanut Butter and continue beat- ing until thick and creamy. Spread between layers and on top of cake. Page 3 ■ ' CiiU I WOMAN'S WORLD CALENDAR COOK BOOK THE BALANCED RATION "%ur Meals and Good Healtlv V AKIETY is the spice of life- the essence of life. -and it is also Our bodies must get from the food that we eat the tissue for its cells — energy for instant use — or storage for the future — mineral salts, vita- mines, water and a certain roughage from vege- tables and fruits to aid in proper elimination. When we do not balance our ration, but leare out of our diet any food upon which our bodies depend we throw the machinery out of gear by making it work overtime to secure enough tissue or energy from other foods to repair the loss. It is of the greatest importance to strengthen our bodies and brighten our minds — by a little common sense in the daily selection and prepara- tion of the food we eat. Living by the balanced ration is simply giving the body and the brain a chance to do its best as nature intended, by giving it the right nourish- ment every day in the year. We have set forth in the Woman's World Cal- endar Cook Book the correct diet with the newest food combinations — with the idea of providing sufficient nutriment from our food for every one of every age — with the greatest amount of econ- omy in its selection and preparation. Our bodies are made up of various parts — there's fat, bone, muscle, brain and nerve tissue, all of which are being constantly expended as we think and move, even to repair this waste ; and food, plus the right amount of water, has to be regulated. The following foods should be present in every meal : One protein or muscle-maker, two or three starches or energy foods, one or two fats or re- serve-force foods, one sweet or quick energizer, one or two roughage or bulky foods, some min- erals, at least one protective food, and a half pint of water. If you have a boy who can't get "filled up" — a daughter with a blotched skin — a husband who is always tired — and if you, yourself, are nervous and fretty, just give this balanced ration a thor- ough trial. The Balanced Ration In order to make the proper balancing of meals simple, we have listed the foods according to the special mission they have in the body. Muscle-Makers: (One of these for each meal.) Milk, skimmed milk, eggs, meat, fish, dried peas, dried beans, nuts, peanut butter, all kinds of cheese. Heat Foods: (Two of these for each meal.) All cereals, all breads — ^whether made with bak- ing powder, soda or yeast — crackers, macaroni, spaghetti, and noodles, bananas, all puddings that include bread crumbs, flour, cornstarch, tapioca, cereals. Quick Energy Foods: (One of these for each meal.) The sweets, all kinds of syrups — such as maple syrup, honey molasses, sorghum and cornsyrup; jellies and preserves, frostings, candies, sweet puddings, plain sugar as served in coffee, tea and on fresh fruit. Keserv© Foods, that supply stored-up energy: (Two of these for each meal.) All the fats — this means butter, nut and animal margarine: peanut butter, cream, top milk, all sal^ad oils, very fat ham, pork or bacon, very fat fish, sausages, cream cheese, all salad dressings, rich gravies, cake and pastry containing a great deal of shortening, most nuts, chocolate, and all puddings and cakes containing nauch fat — as suet puddings: also fried foods, such as fried potatoes, croquettes, etc. Tonic Foods: (One or more of these for each meal.) All fresh green vegetables, as cabbage, cucum- bers, celery, tomatoes, all salad plants, etc.; rhubarb, peaches, strawberries, pears, grapes and all fresh and dried fruits, except bananas: all fruit drinks, canned fruits and fruit ices all whole grain cereals, such as cracked wheat, brown rice, cornmeal ground at the mill, etc. The Koughage (or bullcy) Foods: (One or more of these for each meal.) Includes all of the Tonic Poods, as well as all of the coarse breads, such as graham, entire wheat and rye — all the gritty cereals, all the coarse vegetables — as lettuce, onions, asparagus, cab- bage, etc.: all unpared fruits or those which are full of seeds — as well as all of the bulky green vegetables. The liiquid Foods: (Two of these tor each meal.) Water, all soups, small amounts of tea or coffee, skimmed milk, buttermilk, cocoa, all fruit drinks, all o4;her drinks (not alcoholic) : gela- tines, ices, watery fruits and vegetables. Growing or Protective Foods. (Choose two of these or at least one for each meal.) Milk, butter, eggs, fresh vegetables, fresh fruits, whole grains. Let Eacli Play Its Part As we learn to plan and cook rightly we soon become accustomed to thinking of the different materials we put into the dishes and find that it is not necessary to supply eight or ten dishes for each meal, as some may have thought after read- ing through the list of foods, but rather to think what goes into each one separately. In the well-planned meal there' are no acces- sories. When sugar, for example, is used in the coffee, tea or cocoa, or on the cereal, that sup- plies the necessary sweet for the meal. Bread acts as one of the heat foods, and the butter or margarine served on it is one of the foods that supplies stored-up force. It isn't necessarj' — ^if large amounts of bread and butter are eaten — to supply any other reserve-force food in the meal. A balanced meal can be selected by anyone by applying the simple principles I have mentioned. Properly selected meals mean efficiency, keener judgment, clear-headedness, a comfortable feeling after meals— and all it costs is the expenditure of enough time to understand the list of foods and to select them according to the simple laws of har- mony and body needs. AH Measurements Are Ijevel. ^^^_^5^ (^U^^-^Ly, ti^€^ , rVAv ' ^iSi^" By MRS. IDA BAILEY ALLEN Page 4 A Page of Special Recipes - by kMts. Knox, But here I give three special recipes for a dessert, salad and candy with which readers of my book "Dainty Desserts" have had so much success that I believe they will be welcomed by N OTHER pages of this Cook Book will be found a number of very delightful recipes, which show the unlimited possibilities of Knox Sparkling Gelatine. 'Dainty every user of the Woman's World Cook Book by Rice Parfait H envelope Knox Sparkling Gelatine 2 cups hot boiled rice VA cups milk I cup cream 1 cup sugar li teaspoonful salt 1 cup chopped nut meats \ teaspoonful vanilla Soak gelatine in milk ten minutes and dissolve in hot rice. Add sugar and salt and when cool fold in cream, beaten until stifi. Add nut meats and flavoring. Turn into a mold, and pack in ice and salt. Perfection Salad 1 envelope Knox Sparkling Gelatine M cup cold water yi cup mild vinegar 2 tablespoonfuls lemon juice 2 cups boiling water ]/i cup sugar 1 teaspoonful salt 1 cup cabbage, finely shredded 2 cups celery, cut in small pieces 2 pimentoes, cut in small pieces Soak gelatine in cold water five minutes. Add vinegar, lemon juice, boiling water, sugar, and salt. Strain, and when mixture begins to stiffen, add remaining ingredients. . Turn into mold, first dipped in cold water, and chill. Remove to bed of lettuce or endive. Garnish with mayonnaise dressing, or cut in cubes, and serve _in cases made of red or green peppers, or turn into molds lined with canned pimentoes. NOTE — Use fruits instead of vegetables in the above and yon have a deliciotis fruit salad. Marshmallows 1 envelope Knox Sparkling Gelatine Few Grains salt IM cups water 1 teaspoonful vanilla 2 cups fine granulated sugar Soak gelatine in one-half the water five minutes. Put remaining water and sugar in saucepan, bring to the boiling point and let boil until syrup will spin a thread when dropped from tip of spoon. Add soaked gelatine and let stand until partially cooled; then add salt and ilavoring. Beat until mixture becomes white and thick. Pour into granite pans, thickly dusted with powdered sugar, having mixture one inch in depth. Let stand in a cool place until thoroughly chilled. Turn on a board, cut in cubes and roll in powdered sugar. This recipe makes about one hundred marshmallows. Nuts, chocolate, fruit juices in place of part of the water, or candied fruits chopped may be added — or the plain ones rolled in grated cocoanut before being sugared. Send for Free Recipe Books You will find my books "Dainty Desserts" and "Food Economy" invaluable in getting up delightfully new dishes, for desserts, meat and fish molds, relishes, salads and candies. Copies will be sent you — free — if you will enclose 4c in stamps to cover postage and mention your grocer's name. PLAJN GtLAfir(£ This is the plain h Sparkling Package for \ general use. KNOX SPARKLING GELATINE 12 Knox Ave., Johnstown, N. Y. / This package contains Lemon Flavoring in Separate Envelope, '^Wherever a recipe calls for gelatine, think of Knox'' WOMAN'S WORLD CALENDAR COOK BOOK TABLE OF CONTENTS The Balanced Ration, By MRS. IDA bailey allen Monthly Messages ■ 3 January — ^About Canned Foods . . 6 February — Yeast Bread Making . . 12 March — ^The Values in Dried Fruits . iq April — Cakes and Cake Making . . 29 May— About Gelatine .... • 37 June — Vegetable Oils and Fats ■ 43 July — Milk, Condensed, Evaporated and Powdered ■ 49 August — Beverages .... ■ 59 September— Seasonings and Flavorings 65 October — Cereals, Cooked and Uncooked • 71 November— Nuts, Nut Butter and Margarine • 77 December — About Sweets ■ 8s Balanced Rations — Variations for Every Meal of the Month January . . .7 July • 52 February . . .13 August , 60 March . . .20 September . 66 April . . .30 October ■ 72 May . . .38 November . 80 June . . .44 December . 86 Tested Recipes Index to Tested Recipes .... . 93 and 95 Special Articles Feeding the Youngsters . ■ 25 The Proper Kind of Food— And Why Home-Made Candies .... 26-27 1 Time-Tables in Cookery .... • 35 { For Cooking Cereals and Vegetables, ) For Broiling, Roasting and Baking I Measurements ..... • 36 Accuracy Essential to Good Cookery Canning Suggestions .... • 5° With Time Tables for Canning Fruits and Vegetables Preserving, Jam and Jelly Making • 57 Refreshments for Little Affairs . .78 The Range and Its Operation . 91 A Discussion of the Diferent Types ■ Setting the Table for an Informal Dinner . 96 L k. Fuel or Clinkers, By Walter w. manning . I D D WOMAN'S WORLD CALENDAR COOK BOOK Monthly Message for January About Canned Foods MUCH has been said and written about canned foods; but, when finally sifted down, the question really presents the following aspects: How do canned articles compare in food value with fresh foods? Are they as clean as foods put up at home? Are they more expensive? The food value of canned articles is prac- tically the same as when the foods are pre- pared at home. However, the process of can- ning takes away most of the vitamines, and, because of this, it is not advisable to plan a dietary based largely upon canned foods. This means that canned foods should appear in the menu in balanced combination with fresh foods containing vitamines, as milk, eggs, cheese, etc. Example: Cream of spinach soup, escalloped brown rice, tomatoes and cheese. Canned Foocls Are Usually Cheaper Than Fresh Foods In most cases it is cheaper to buy canned foods than those that are fresh,, even if the cost of preparation and fuel is not considered. Standard brands of canned tongue, veal loaf, pressed beef and corned beef for certain processes of cookery are quite as adaptable as those that are home prepared. As to canned vegetables, they cost about the sajne as the home-prepared products, provided the latter are not home-grown, but it is a good rule to introduce the fresh vegetable in the menu when it is in season, for the vitamine element, rather than the canned vegetable. When the canned vegetable is used, let it be in the form of a salad into which a fresh, raw vegetable, as lettuce, radishes, celery, cabbage or even raw onions may be featured, or as a milk soup, or with poached eggs. Commercially-Canned Products More Eco- nomical Than Home Canned Foods Unless there is a large supply of fresh fruits on the home place, so that it is not necessary to purchase fruit for canning, it is not an economy to put them up at home, for, with the cost of both sugar and fruit, home canned fruit is as expensive as the commer- cial product. Fresh fruit the year round is the best possible insurance against autointox- ication, sluggish livers and frequent head- aches, although canned fruit is very useful when fresh fruit cannot be had. With the agitation for pure foods is the necessity for clean products, for that which is not clean cannot be pure. The Kind to Buy The housewife should be sure to buy the known brands which stand for purity in manufacture. The names of reputable firms, whose kitchens are constantly open for in- spection, mean cleanliness. I have seen hun- dreds of home kitchens and have also been through many manufacturing plants produc- ing food products, and in nearly every case the commercial ingredients were of the best grade, and the manufacturing kitchens were cleaner than those in the homes. Comhining Canned Poods with Fresh — For Vitamines Canned foods should be combined, if pos- sible, with something which will give either a fresh raw or freshly-cooked taste. Canned pears become another food if sharpened with a little lemon juice; a fruit cup of canned pineapple and cherries is more nutritious with a little sliced orange. Thus fish salad, com- bined with diced celery or lettuce hearts and garnished with radish roses, is both appetiz- ing and complete. The living principles needed by canned foods are thus introduced, giving the true balance. All canned foods are better if turned from the can at least a half hour before using and expose to the air to freshen, or re-oxygenize. This applies also to canned soups. Canned fish, as tuna and salmon, should be scalded before using. All vegetables of a firm na- ture, as asparagus, peas, Lima beans, etc., and canned spinach, should be drained, the liquor being used as sauce or the foundation for a soup. Many housewives seem to think that be- cause a meat is canned and, therefore cooked, it should be served plain. This makes it seem expensive and not particularly at- tractive. Canned meat is, however, most adaptable to made dishes. It should never be used entirely in the place of fresh meat. But the made fish from canned meat or fish, if combined with other ingredients, will often solve a luncheon or supper problem. All canned foods should be changed to another container immediately upon opening. By MRS. IDA BAILEY ALLEN Page 7 WOMAN'S WORLD CALENDAR COOK BOOK The Balanced Ration for Js nuary Tested Menus for One Week ^ Days Breakfast I^uiicheon or Supper Dinner StJNDAY Sliced Oraages Creamed Potatoes and Bacon Entire Wheat Toast Butter Coffee (Adults) Milk (ChUdren) Eacalloped Cheese Muffins and Butter Stewed Dried Peaches Hermits Tea Broiled Pork Chops Mashed Potatoes String Beans Bread arid Butter Cole- Slaw Upside-down Apple Pies Coffee MONDAY SUced Bananas Rice Cooked in Milk Served with Maple Syrup Corn Bread and Butter Coffee (Adults) Milk (ChUdren) Lima Bean Chowder Hot Crackers Bread and Butter Baked Custard Tea Vegetable Bouillon Meat I/oaf Stewed Tomatoes Baked Potatoes Rye Bread and Butter Warm Gingerbread Coffee TIjESDAY Stewed Prunes Com Flakes Milk Boiled Eggs Rolls and Butter Coffee (Adults) Milk (Children) Celerlac or Potato Salad Bread and Butter Sauash Pic Tea Cream of Corn Soup Nut and Potato Balls Peas Rolls and Butter Salad Fudge (^ke Coffee WEDNESDAY Grapefruit Prepared Cereal Milk Frizzled Dried Beef on Toast Coffee (Adults) Milk (Children) Poached Eggs with Rice and Cream Sauce Celery Graham Bread and Butter Grape Jelly Cocoa Broiled Halibut or Mackerel Parsley Sauce Spinach Bread and Butter Cup Cakes Coffee THTJRSDAY Oatmeal Cooked with Dates MUk Bacon Muffins and Butter Coffee (Adults) Milk (Children) Boston Baked Beans Steamed Brown Bread and Butter Picralliili Canned Peaches Tea Chicken or Veal Fricassee Mashed Potatoes Buttered Beats Sweet Pickles Bread and Butter Hermits Sliced Oranges Coffee FRIDAY Baked Figs Swedish Omelet Reheated RoUs Butter Coffee (Adults) MUk (Children) Chicken or Veal Soup Dumplings Mince Pie Tea Beef Casserole Buttered Carrots Graham Bread and Butter Lettuce with Russian Dressing Grape Juice Tapioca Coffee Sliced Oranges Cracked Wheat Milk Creamed Codfish on Toast Coffee (Adults) Milk (Children) Baked Bean Soup Hot Toast Orange Shortcake Tea Beef Pie (Made from Casserole) Mashed Potatoes Diced Turnips Tomato Jelly Salad Steamed Raisin Pudding Lemon Sauce Coffee Variations of the Basic Menus for Every Meal of the Month Breakfast As this is the season when quite a bit of acid should be gradually introduced into the menu, the citrus fruits and grape fruit can be used plentifully. The dried fruits may be used inter- changeably as they give bulk. If the family seems to be suffering from colds, try serving a glass- full of rather sour lemonade, all round, either in the evening, or a half hour before breakfast. The bread, both yeast and quick, should be made up — as far as possible — of whole grains. Fried foods should be avoided as much as possible. Broiled, smoked salmon, or smoked white fish, can be substituted for bacon. The Swedish omelet may be supplanted by tomato, or spinach, omelet ; and oven-browned cereal may be served, instead of creamed potatoes. Luncheon or Supper Escalloped eggs, potatoes, or spinach may be substituted for the escalloped cheese — ^while canned fruit may be used instead of stewed, dried fruit. Corn, potato, or tomato chowder will al- ways be welcomed, and any of the hot desserts will be delicious, especially on a rather cold day (in this case, a special substitute dish will have to be provided for the youngsters if the dessert is over-rich ) . As for general use, bread pudding, any form of cereal puddings, warm gingerbread, upside-down pies, or baked fruit dumplings are always acceptable. Dinner Any broiled meat may he substituted for the pork chops ; instead of meat loaf, Hamburg steak balls may be provided ; and to vary the meatless menu on Tuesday, nut cutlets, or rice and nut loaf may be provided. Any broiled fish may re- place the broiled mackerel, or halibut. A fri- cassee of lamb may be used instead of that of chicken, and a casserole of chicken, veal, or lamb may be used instead of beef. As to vegetables, try to put in those which are bulky, and introduce as many of the fresh vegetables as possible. Serve fruit freely as dessert, or introduce fruit juices in the form of tapiocas, gelatine, and so on. Salads should be used frequently, the French dressing being made with lemon juice, instead of vinegar, to stimulate the liver. By MRS. IDA BAILEY ALLEN 1 Page 8 WOMAN'S WORLD CALENDAR COOK BOOK Tested Recipes for January Niatrition and Economy ^^^^x. ^^. Baked Beans with Chili Sauce 1% cups dried beans % teaspoon soda 1 teaspoon minced onion 1% cups Chill sauce Baked Beans With Chili Sauce 1 teaspoon salt % teaspoon pepper 2 slices salt pork 1 tablespoon molasses OOAK beans overnight, drain them, add soda, "^ cover with fresh water and bring to boiling point. Cook five minutes, then turn into deep baking dish, add seasonings and molasses, lay slices of salt pork over top, cut into dice and mix with beans. Pour Chili Sauce over all, add water to barely cover and bake in slow oven — 325° to 350° F. — three hours. Add a little water occasionally should beans appear dry. Oiuons Supreme after it begins to boil ; then put in cream or top milk, salt, pepper, and lemon juice, and onions which have been steamed or boiled until tender in salted water, then thoroughly drained. Add hard- cooked eggs, which have been sliced or cut in quarters, and heat but do not boil. Serve in deep disli or arrange around mound of mashed potatoes as the main dish in a meatless meal. Nut and Potato Balls ^A teaspoon pepper Slight grating of nutmeg 2 teaspoons chopped parsley V2 teaspoon grated onion, if desired 8 medium sized white onions 3 tablespoons butter % cup flour 1 teaspoon lemon juice ■% teaspoon salt ■pLEND together butter and flour until smooth, " add stock or milk a little at a time, stirring while adding. Allow sauce to cook three minutes. % teaspoon pepper 1% cups hot stock or milk Vs cup thin cream or top milk 3 hard-cooked eggs 3 cups mashed potatoes 2 tablespoons butter or vegetable fat 1 cup finely chopped nut- meats, any kind 1 egg ^/^ teaspoonful salt CEE that potatoes are entirely free from lumps, •^ add butter, seasonings, nuts, and moisten with egg, which has been beaten. Spread on plate to cool, divide into ten equal sized portions, roll into balls, brush over with beaten egg, coat with bread crumbs, and either fry in deep fat or bake until golden brown in quick oven — 375° F. Oninnn ftupreme 1 I WOMAN'S WORLD CALENDAR COOK BOOK Page 9 *::!:SS^^ Tested Recipes for January Air Measurements Are Level Macai'onl in Cheese Sauce cups cooked macaroni tablespoons butter or vegetable fat cup grated cheese tablespoons flour 2 cups milk *■ % teaspoon salt % teaspoon pepper or paprika 15 LEND together flour and butter until smooth, ■^-' add milk, stir until boiling, cook three minutes after boiling point is reached. Add salt, pepper and cheese, also macaroni, cut into convenient sized pieces. Let all become thoroughly hot to melt cheese, but do not let sauce boil, after cheese has been added. Escalloi)ed Oysters With Spaghetti 1 quart oysters 2 tablespoons flour 1 teaspoon salt % teaspoon pepper 3 cups cooked spaghetti % cup minced celery 1 cup milk 2 tablespoons butter or vegetable fat % cup dry bread crumbs F\RAIN oysters and roll each one in flour, salt ■•-^ and pepper which have been mixed together on a plate. Oil a baking dish and put into it a thin layer of crumbs, then one of oysters, next a little celery, then a layer of spaghetti, continuing in this way till all is used. Pour in milk and sprinkle over top the bread crumbs, moistened with remaining butter, melted. Bake half hour in moderate oven, 350° F. Chicken, Salmon or Tuna Croquettes 1 can chicken or two cups cold minced chicken (or use salmon or tuna fish) 3 tablespoons butter or vegetable fat 3 tablespoons flour 1 cup milk or stock tions. Roll into cone or cork shape, brush over with beaten egg, roll in bread crumbs or cracker crumbs and fry in deep fat, or bake until golden brown in quick oven — 375° F. Upside-Down Fruit Pies "pHORODGHLY oil muffin pans and fill with ■•• sliced apples or fresb^; canned or stfe'wed- dried peaches, mixed with a half cup sugar to two and a half cups sliced fruit. Top each section with round of crust, cut half inch thick, and made of your favorite baking powder biscuit mixture. Balke for twenty-five minutes in moderate oven. In the meantime put fruit peelings on to boil in one and a half cups hot water. Boil twenty min- utes, then strain, add half cup sugar, a few grains of salt, a little nutmeg and thicken with one and a fourth tablespoons each of flour and butter, or margarine, which have been creamed together. Serve this sauce with the pies, turned crust-side down. Baked Bean Soup l^A teaspoons sugar 3 tablespoons flour 2 tablespoons bacon or ham drippings The grated rind of one- half lemon 1 tablespoon chopped parsley % teaspoon salt % teaspoon pepper % teaspoon grated onion, if desired PREPARE a thick white sauce by blending but- ■'■ ter and flour together, after which add milk and cook for three minutes after boiling point has been reached.- Sauce must be stirred constantly while cooking. Add salt, pepper, lemon rind, pars- ley and onion, if used, also minced chicken. Mix very thoroughly and spread one-half inch thick on plate to cool. Divide into ten or twelve por- From 2 to 3 cups left- over baked beans 1 pint canned tomatoes Vi cup sliced onion 6 cups water or soup stock pUT beans, tomato, onion and liquid together ■•• and simmer until soft. Thicken with flour and drippings, creamed together, and after mix- ture has been boiled rub through a sieve. Add sugar, and salt and pepper, as needed and serve with croutons or hot toast. Welsh Rarebit 2 cups well-fla*ored dairy 1 teaspoon salt cheese, diced or put through food-chopper 3 tablespoons flour 1 tablespoon butter % teaspoon paprika ii teaspoon mustard 2 eggs 2 cups milk /^OMBINE the cheese, flour, butter, seasonings, '— ' and eggs, unbeaten, in top of chafing dish. Stir thoroughly together until well mixed, then set dish over boiling water and gradually stir in milk. Ready to Make Welsh Rarelit in the Chafing Dish ■^k;,^ By IHRS. IDA BAILEY ALLEN Page 10 ^ ^ ^ II ■ I WOMAN'S WORLD CALENDAR COOK BOOK Tested Recipes for January Nutrition and Economy ' Baked Stuffed Fish As milk heats, mixture will thicken and become rich and creamy. Serve on hot toast or toasted crackers. Baked Stuffed Fish Toasted Devilled Ham Sandwlclies 1 haddock, whitefish or bluefish 2 cups stale bread % cup chopped suet or drippings 1 tablespoon chopped parsley % teaspoon salt Va teaspoon pepper 1 small egg or % cup milk OOAK bread in cold water until soft, press out " all water possible, add seasonings, parsley, and if liked, a little finely-minced onion. Moisten with egg or milk. Fill the fish, sewing up opening to . keep the stuffing in place. Lay the fish in an oiled baking dish, put a little meat dripping or two or three slices of bacon or fat salt pork over it, and pour a cup of water into pan. Bake three-quar- ters of an hour in moderate oven — ^50° P. — bast- ing occasionally with water in pan. Remove care- fully to platter, garnish with parsley, slices of lemon and small piles of fluffy mashed potato. Butter Mustard Worcestershire Sauce 1 can devilled ham % cup grated cheese Slices of bread CUT slices of bread one-quarter inch thick. Cream the butter and for six full-sized sand- wiches add one-half teaspoon dry mustard, and one teaspoon Worcestershire Sauce to butter. Spread half the slices of bread with this and spread other half thickly with deviled ham and grated cheese mixed together. Form into sand- wiches, pressing slices together firmly. Toast slowly, then cut into strips and tuck into a folded napkin to keep hot. Baked Chicken Maryland 1 chicken 1% teaspoons salt A few slices bacon or salt % teaspoon pepper pork 2 tablespoons flour 1 cup water CUT the chicken into convenient sized pieces, rub each one over with bacon drippings, butter or oil, then roll in the flour, salt and pepper which Assorted Cookies and Cranberry Ade. Recipes on Page t Page 11 ^ * ' ml WOMAN'S WORLD CALENDAR COOK BOOK Tested Recipes for January All Measurements Are Level have been mixed together. Place skin side up in a roasting pan and put a small slice of bacon or salt pork on each piece of chicken. Cook ten min- utes in a quick oven — ^375° F. — add the water and cook until chicken is tender (about an hour), basting every fifteen minutes. When delicately browned, cover pan to prevent drying out. Ar- range on serving platter, pour a rich cream sauce round it and garnish with small corn fritters. Quick Corn Fritters 1 egg 1 cup canned or fresh corn pulp 1 cup flour 1^ teaspoons baking powder ^ teaspoon salt SIFT together the flour, salt and baking powder, add the corn pulp and the egg, well-beaten. Drop by spoonfuls into a frying pan containing two tablespoons of hot fat and fry golden brown on both sides. Celeriac or Potato Salad 3 cups diced boiled cel- eriac or potato 2 bard-cooked eggs, chopped 2 teaspoons grated onion Salt and pepper to taste Mayonnaise or boiled salad dressing .S tablespoons salad oil 1 tablespoon vinegar 1 teaspoon minced pars- ley (optional) COMBINE the celeriac or potato, while warm, with the oil, stir and add vinegar, seasonings and egg. Chill, add enough salad dressing to blend, arrange in salad bowl, border with lettuce and put a little extra salad dressing on top, sprinkling with parsley. Klce Cooked in Apricot Juice 2 cups canned apricot % cup rice juice BRING fruit juice to boiling point, heating in inner vessel of double boiler. Wash rice thor- % cup quick-cooking tap- ioca V^ teaspoon ground clovt Juice 1 lemon oughly, turn into boiling juice, add one-half tea- spoon salt and steam an hour. Serve either hot or cold, garnished with halves of canned apricots and crystallized cherries. Grape Juice Tapioca 1 cup grape juice 2% cups water V4, teaspoon salt '■■A cup sugar BRING the grape juice, water, salt and sugar to boiling point, then stir in the tapioca and clove. Cook gently until the tapioca is clear (for about twenty -five minutes), stirring occasionally; then add the lemon juice. Chill and serve with plain or whipped cream, or diluted marshmallow creme. Peanut Butter Ball Salad 1 cream cheese % teaspoon salt ii tablespoons peanut but- Vb teaspoon paprika ter Vi cup raisins, cut into 1 teaspoon lemon juice small pieces CREAM together cheese, peanut butter, lemon juice, salt and paprika. Add raisins and form into balls the size of a large marble. Place three or four on a crisp lettuce leaf and serve with French dressing. Meat lioal 1 pound beef 1 slice onion 2 sprigs parsley(optional) % pound fresh pork % pound veal % cup soft bread crumbs GRIND together meat, used. Combine crumbs and water and cook until a thick paste is formed. Add this to meat, together with the slightly beaten egg and season- ings, pack into an oiled bread pan and bake for an hour in moderate oven — 350° P. Vz cup water or milk 1 egg IVi, teaspoons salt 1 teaspoon sage or poultry seasoning Few grains pepper onion, and parsley, if Rice CooTced in Apricot Juice By MRS. IDA BAILEY ALLEN WOMAN'S WORLD CALENDAR COOK BOOK Monthly Message for February Yeast Bread Making THE exact science of bread making is a chemical one, consisting of the proper blending of flour, licLuid, salt and yeast into a dough which is raised by the growth in it of the yeast fungi. During that raising the action of the yeast converts part of the starch into a form of sugar; and the yeast cells, feeding on this, produce fermentation; and as the dough is fermented and raised, thou- sands of little cells, or pockets, are formed in it. During the baking, ho'wever, the fermen- tation is stopped by the heat, the result being the light, porous bread with which we are familiar. Bread making is a process which needs the utmost care. There is nothing difficult about it, but it must be done with exactness in re- gard to measurements, mixing, temperatures and cooking. Unfortunately, most of us use but one kind of bread, quite forgetting that "variety is the spice of life" and that there are various forms of bread, which would give the much needed change to our diet — ^whole wheat, graham, rye or corn bread — or breads made of a combina- tion of grains, such as Boston Brown Bread. These grains introduce vi famines into the diet, making it unnecessary to use so many other mineral foods. They give greater bulk, which is also necessary, and we should look upon bread as a food and not merely as an accessory. It is our best food if properly made of the right ingredients. Proper Kind of Ingredients What are these ingredients? Flour, salt, liquid and yeast. These four we must have, others we may have, and even with these four some variations are possible. As already stated, the flour may be of more than one va- riety, but some wheat flour we must have for good bread. The liquid may be plain water, water in which potatoes have been cooked, or milk, or two of these in combination. The yeast may be compressed or dry yeast accord- ing to convenience. Other ingredients may be potatoes, shortening and a little sugar or syrup. Whereas, the methods of making bread by both dry and compressed yeast are practically identical, the process when making it with dry yeast is facilitated if a soft sponge is first made, so that the little yeast plants may have all possible assistance in their growth. It is also advisable to make such a sponge when preparing coffee cake or rolls, or whenever a fine textured result is desired or when rich- in- gredients are being used, no matter what kind of yeast is chosen. Success in bread making consists in the use of a reliable recipe; care in keeping the rising dough at a temperature of not less than 70° F., nor more than 95° F.; shielding the dough from draughts, and the proper baking. The Sponge So in making a sponge, or in starting bread without a sponge, the liquid must be merely tepid — or blood heat. If milk is used, it should be first scalded to kill any bacteria that might cause it to sour w^hile the bread-rising process is going on. To this liquid is added the yeast, first softened and dissolved in a little liquid re- served for the purpose or an extra amount specified in the recipe. Then in making the sponge a little of the sugar, the salt, and a small portion of flour are added, usually twice as much as liquid. When light and spongy, the remaining ingredients are added, the mix- ture kneaded, set covered to use until doubled in bulk, then "cut down," shaped, and set to rise until doubled again, when it is ready to bake. Baking The baking process must be fairly slow at a moderate heat, so that the vitamines will be preserved and the bread be dried out thor- oughly, 375° F. being the best temperature to maintain. During the last five minutes of the baking the oven should be cooled off — so that no further browning takes place — the steam being merely dried out. The use of a bread-mixer facilitates bread making, obviating kneading by hand and actually saving a fourth of the flour. As these mixers may be obtained in both ' small and large sizes they are practipal for use In every family. And once the housewife has learned how to make not only the /delicious loaf breads, but dainty rolls, raised muflins, raisin ahiS nut breads, coffee cake of many kinds, brioche the "bread dessert" and other delight- ful dishes learned by yeast, by accurate and simple processes, she will look upon the day she bakes with yeast not only as a triumph of good cookery — but as a milestone on the road to good health for her family. It is just as essential that the bread be properly cared for after it, Is baked as dur- ing the cooking process. Place the fresh loaves on a wire rack or on the shelf of the gas range — and let them be perfectly cold be- fore putting into the bread box or crock. This, by the way, should be scalded twice a week and thoroughly dried, preferably in the open air. By MRS. IDA BAILEY ALLEN r Page 13 ' ii - WOMAN'S WORLD CALENDAR COOK BOOK Balanced Ration for February Tested Menus for One Week ~1 Days Breakfast Luncheon or Supper Dinner SUNDAY Apples Shirred Eggs Baking Powder Biscuits and Butter Coffee (AdxUts) Milk (Children) Salmon Salad Chili Dressing Biscuits (Reheated) and Butter Apple Sauce Cake Cocoa Short Ribs of Beef en Casserole Mashed Potatoes Diced Turnips Celery Cottage Puffs Rich Cocoa Sauce Coffee MONDAY Bananas with liemon Juice Fried Mush Scrambled Eggs Coffee (Adults) Milk (Children) Tomato Bouillon Potato and Peanut Salad Bread and Butter Crumb Griddle-Cakes Sugar Syrup Tea Thick Oxtail Stew Baked Potatoes Diced Turnips Cold Slaw with Onions Cherry Spanish Cream Coffee TUESDAY Stewed Prunes Fried Oysters Creamed Potatoes Toast and Butter Coffee (Adults) Milt (Children) Corn and Lima Bean Soup Crackers Warm Gingerbread with Butter Stewed Dried Peaches Tea Roast Spareribs Stuffing Gravy Oven-fried French Potatoes Beets Sweet Pickles Bread and Butter Orange Blanc Mange Top Milk Coffee inrT>TVTr,ST»AV Oranges Hash from Left-orer Meat Johnny Cake and Butter Coffee (Adults) Milk (Children) Cream of Potato Soup Toasted Salmon Sandwiches Stoned Stewed Primes and Blanc Mange (Left-over) Tea Pork Reheated in Gravy Savory Rice Browned Parsnips Cold Slaw with Savory French Dressing Bread and Butter Little Cream Tarts Coffee THURSDAY Grapes Honeyxwmb Tripe Rice Cakes Beheatfd Bolls and Butter Coffee (Adults) Milk (Children) Vegetable Stew with Grated Cheese Boston Brown Bread and Butter Stewed Apricots Spice Cookies Tea Casserole of Lamb Stewed Tomatoes "Lady Cabbage" Bread and Butter Lettuce with French Dressing Prune and Orajige Fruit Cup Coffee FRIDAY. Oatmeal Top Milk Baked Crumb Omelet Toasted Brown Bread and Butter Marmalade Coffee (Adults) Milk (Children) Split Pea Soup Toasted Crackers Apple, Nut and Shredded Lettuce Salad Spice Cookies Tea Old-fashioned Fish Pie BoUed Onions Bread and Butter Tomato JeUy Salad Steamed Carrots Pineapple Pudding Brown Sugar Sauce Coffee SATURDAY Grapefruit Hominy Top laik Pan-Broiled Beef liver and Bacon Beheated KoUs and Butter Coffee (Adults) Milk (Children) Soup from Stock Pot and Left-overs Bread and Butter Upside Down Apple Dumplings Nutmeg Sauce Tea Thinned Split Pea Soup (Reheated) Baked Macaroni Hamburg String Beans Bran Bread and Butter Water Cress French Dressing Lemon Snow Puddihg Coffee Variations of the Basic Menus for Every Meal of the Month Breakfast There are many ways of introducing different foods into this meal. Take baking powder bis- cuits, for instance, they can be very quickly made if the dry ingredients are sifted together the night before and the shortening is rubbed into them. In the morning, one has merely to add the moisten- ing, pat them out on a floured board, shape them, and bake them while the table is being laid and the other foods are being assembled. They can be served not only hot with butter, with honey, syrup, jam, or jelly, but are particularly good if split open and served with a cream gravy and a garnish of fried salt pork or bacon, with frizzled dried beef, or with flaked salt codfish heated in a cream gravy. Luncheon or Supper ' ' Luncheon and supper are the meals at which left-overs can be utilized to good advantage and in which made dishes appear. Take, for instance, the menu for Monday, with its Tomato Bouillon made of left-over canned tomato, a little carrot, some onion and some bouillon cubes ; the salad made of left-over potatoes and the crumb griddle cakes con- taining ground dry bread crumbs. These may be varied by the substitution of similar left-overs in the different dishes. On Tuesday we have Corn and Lima Bean Soup — again, of left-overs ; this might well be supplanted by a Cream of Celery, Pumpkin, or Spinach Soup. As to desserts, the Apple Sauce Cake may be varied by prune or peach cake ; the griddle cakes by waffles or hot muffins ; the stewed dried peaches by figs, dates, prunes, or apricots ; the blanc mange by any tapioca or cornstarch pudding, the spice cookies with ginger snaps, cream cookies, or peanut cookies ; and the dumplings by a cobbler, shortcake, or fruit pie. Dinner The short ribs of beef may be varied by the use of a pot roast, flank steak, or meat loaf; the thick oxtail stew by a lamb or veal stew, or fricassee ; the roast spare ribs by ham baked in milk, or fresh roast shoulder of pork ; the casser- ole of lamb by a casserole or fricassee of chicken, veal, or beef ; the old-fashioned fish pie by a fish loaf, oyster chowder, or escallop of salmon, or tuna fish ; the baked macaroni Hamburg by meat balls, braised round steak, or veal, or pork chops. For dessert, use warm gingerbread or cereal pudding instead of cottage puffs ; snow pudding or jellied fruits instead of cherry Spanish cream ; any tapioca dish instead of blanc mange ; butter- scotch or chocolate pie instead of cream tarts; pineapple or fig and orange fruit cup instead of prune and orange cup ; steamed fig or chocolate pudding instead of steamed carrot pineapple pud- ding ; and grape juice or coffee sponge instead of lemon snow pudding. By MRS. IDA BAILEY ALLEN Page 14 <=±s^ I WOMAN'S WORLD CALENDAR COOK BOOK Tested Recipes for February Nutrition and Economy Pork Spare-Ribs with Dressing 1^ cups soft bread crumbs 4 tablespoons bacon or other fat % teaspoon salt % teaspoon pepper 2 teaspoons minced onion 1 teaspoon chopped parsley 1 teaspoon poultry sea- soning A little water or stock ^OMBINE the bread, seasonings and fat melted, ^^ and add just enough liquid to moisten. Pile this dressing high in center of a roasting pan, lay spare-ribs over It and bake three-quarters to one hour, time varying according to weight of meat, having oven moderately hot — 350° F. Beet Cups with Horseradish Slaw /^HOOSE well-shaped beets, wash, but do not ^-' bruise them. Cook in boiling water until ten- der, then rub ofE skins and remove the centers to form cups. Shave thinly two cups of cabbage, boil rapidly ten minutes in well salted water, drain and stir in one tablespoon of pickled or fresh grated horseradish. Pile in beet cups and top with parsley. Baked French Potatoes PARE, wash and dry good-sized potatoes and cut into finger lengths as for French frying. Lay in a baking pan and pour over them two tablespoons vegetable oil to a pint of prepared potato. Bake about three-quarters of an hour in moderate oven — 350° P., sprinkling with salt when about half done. Toss about in pan two or three times while cooking so all sides may be equally browned. Apple Cake 3 tablespoons shortening % teaspoon salt % cup sugar 1% cups pastry flour 1 teaspoon vanilla % cup milk 1 egg 2 apples 1^ teaspoons baking Extra sugar and .cinna- pow.der mon CREAM shortening till soft, stir in alternately sugar, vanilla and egg, well-beaten. Sift to- gether baking powder, salt and flour. Add this, with milk, to first mixture and transfer to me- dium-sized oiled pan, making mixture about an inch and a quarter deep. In the meantime, pare the apples, cut them in eighths and lay on batter in overlapping rows. Sprinkle with granulated sugar, dust with cinnamon and bake thirty-five to forty minutes in an oven, hot at first— 375° F. — then moderated. Jellied Waldorf Salad 1 pint tart lemon gela- tine mixture 1 cup apples, peeled, cored and diced % cup diced celery % cup coarsely-chopped English walnuts V2 teaspoon salt % teaspoon paprika Mayonnaise or boiled dressing T ET gelatine stand until just about to set. Mix ■'-' together and season apples, celery and nuts, stir into jelly and place in small oiled molds to set. Unmold and garnish with Mayonnaise or boiled dressing and lettuce. Cheese and Potato Croquettes 2^ cups hot, well-sea- 1% teaspoons minced soned, mashed potatoes parsley 1 egg yolk % cup grated American Few .drops onion juice cheese ^OMBINE the ingredients in the order given, ^^ shape into balls, roll in dry, fine bread crumbs, then in an egg beaten and diluted with a fourth cup of milk or water, then in crumbs again. Fry in deep hot fat enough to brown a bit of bread in forty counts, drain on crumpled paper and serve with tomato sauce, or with creamed asparagus. Little Cream Tarts 2 cups flour Ice water % teaspoon salt Cream filling % cup shortening TO PREPARE pastry sift together flour and salt and rub shortening in with tips of fingers until mixture feels and looks like coarse bread crumbs. Moisten with ice water, using just enough to make a dough which is soft but not sticky — about half a cup. Turn onto a floured board, work with fingers until smooth and roll out once. This crust may be used for any pies or tarts. For Little Cream Tarts— cut pastry into rounds with large biscuit cutter, bake over inverted muffin pans, pricking with a fork before baking to avoid blisters. When baked fill with Cream Pilling and cover with a meringue. Roast Spare-Ribs, Beet Gups tcHh Horseradish Slaw and Baked French Potatoes WOMAN'S WORLD CALENDAR COOK BOOK Tested Recipes for February All Measurements Are Level Page 15 *rf^fe>i< "Dog Biscuit" 3 cups flour A.bout 1 cup milk 2 teaspoons baking pow- % pound uncooked der sausage meat 1 teaspoon salt Tomato sauce or browji % cup butter or vegeta- sauce, if desired ble tat GIFT together flour, baking powder and salt. " Rub in shortening, then mix to light dough with milk. Divide into two portions and roll out thinly. Spread one portion with sausage meat and cover this with remainder of dough. Cut into squares, prick with fork and bake in moderately hot oven — 350° F. Serve with a sauce. Creamed Potatoes witb Sausage 3 tablespoons butter or % teaspoon salt vegetable fat % teaspoon pepper 2 tablespoons flour % teaspoon onion juice 1% cups milk 3 cups cold cooked pota- toes PREPARE white sauce by blending together •*■ butter and flour in saucepan, then adding milk and stirring continuously until sauce boils, after which cook three, minutes. Put in salt, pepper and onion juice, then potatoes cut into dice ; allow these to heat through and serve with sausages which have been baked or fried. Stuffed Baked Apples A-Pples Sugar Raisins Water Nuts SELECT good firm apples which will retain their shape. Core and peel them and put in a deep baking dish. Stuff cavities from which cores were removed, with seeded raisins and chopped nuts. Make a sugar and water syrup using one-half cup sugar to one cup water, pour this into pan around apples and bake in moderate oven — 350° F. — until tender, basting occasionally with syrup. Serve plain or with garnish of whipped cream or marshmallow creme. Apple Orange Marmalade 6 apples i cups sugar 3 oranges 3 cups water 1 lemon PEEL and core the apples and cook skins and cores in water until tender. Strain and press as much as possible of pulp through a strainer. Meanwhile chop or grate apples, grate orange and lemon rind and chop lemon and orange pulp finely. Add these with sugar to water, stirring until sugar has dissolved, and simmer gently till thick like ordinary marmalade. Pour into sterilized jars and when cold seal with paraffin wax. Southern Puffed Sweet Potatoes 3 cups mashed sweet po- tatoes 1 tablespoon butter or vegetable fat % teaspoon salt 'IXT'HIP together mashed sweet potatoes, butter, * " salt, sugar and beaten egg ; transfer when very light, to a well-oiled baking dish, dot with a little extra butter, sprinkle with brown or maple sugar and bake until brown in fairly hot oven — 375° F. CheiTy Spanish Cream 1 tablespoon sugar 1 egg, well beaten Extra butter and brown or maple sugar 1% tablespoons granu- lated gelatine 1 cup juice from canned cherries 2 cups milk 3 eggs % cup sugar A few grains salt % teaspoon almond or cherry extract COAK gelatine in cherry juice. Scald milk and pour it over softened gelatine. Beat yolks of eggs and sugar, and pour milk and gelatine mix- ture over them, return to the double boiler and cook until slightly thickened, like soft custard. Add salt and flavoring and pour over the egg whites which have been beaten until stiff, turn into mold which has been dipped in cold water, chill, unmold and garnish with stoned canned cherries, if desired. Apple Sauce Cake IVz teaspoons minced ground spice % cup equal parts raisins and currants ^ cup tart apple sauce 1 teaspoon soda OTIR sugar and shortening together until "^ creamy. Sift flour, salt and spice and add fruit ; then dissolve soda in a tablespoon of warm water and stir it into apple sauce. Beat this 1 scant cup sugar 6 tablespoons shortening any kind 2 cups flour % teaspoon salt Cherry Spanish Cream I ' i^ Page 16 „ "i"^ WOMAN'S WORLD CALENDAR COOK BOOK Tested Recipes for February Nutrition and Economy .Jk n A Balanced Dinner Menu Tomato Bouillon Creamed Potatoes mth Sausage String Beans Diced Turnips Entire Wheat Bread and Butter Jellied Caibage Salad Baked Stuffed Apple with Marshmallow Raisin Oream Sauce Black Coffee alternately with flour mixture into creamed short- ening and sugar. Bake in three small layers in moderate oven — 350° F. — ahout thirty minutes, and put together with Apple Whip Frosting. been softened in remaining half cup cold water. When nearly cold, half fill small molds with mix- ture, then whip remainder until light and fluffy and fill molds with this. Unmold when stiff. Apple Whip Frosting 2 egg whites % cup powdered sugar 2 grated tart apples Few grains salt 2 teaspoons gelatine 2 teaspoons cold water pUT the egg whites in a bowl, add the sugar, ■*■ grated apples and salt. Beat with a wire whisk until stiff, and then beat in the gelatine which has been allowed to stand in the cold water a few moments and then melted over steam. Spread this on the bottom layer to within half an inch of the edge ; wait a few moments, then spread on the next layer and continue until the three layers are in place and the whip has been used up. Pound Cake % cup butter or vegeta- ll^ cups pastry flour ble fat M teaspoon salt 1 cup sugar ^ teaspoon baking pow 4 eggs der ^ teaspoon each — va- 1 tablespoon milk or nilla, lemon and evaporated milk orange extract CTIK shortening until creamy, beat in sugar and '-' eggs, unbeaten, one at a time. Add extracts, then the remaining dry ingredients, sifted to- gether and last of all the milk. Transfer to a medium-sized oiled cake pan and bake forty-five minutes in moderate oven — 350° P. Molded Cranljerry JeUy 1 cup cranberries 2 Mi cups water 2 tablespoons lemon juice 1 cup sugar 2 tablespoons granulated gelatine /^OOK cranberries --until tender with two cups ^^ water, rub through a sieve and use for cran- berry pulp. Return to saucepan and when boil- ing, 3 WOMAN'S WORLD CALENDAR COOK BOOK Home-Made Candies All Measurements Are Level Chocolate Popcorn Balls I 1 teaspoon vanilla extract 4 tablespoons melted chocolate The grated rind of one orange 1 teaspoon orange or lemon extract ^teaspoon salt 6 cups popped corn 1% cups sugar % cup water pUT sugar and water in a saucepan and boil •"■ until a little dropped in cold water forms a hard ball — if using thermometer cook to 258° F. Cool slightly, add vanilla and melted chocolate. Have popped corn all ready in large bowl (it will take about one and one-half cups uncooked corn), pour boiling syrup over corn, tossing it about thoroughly so that every grain receives its share of syrup. As soon as cool enough to handle, mold popped corn into small balls. Fniit Paste 1 cup stoned dates 1 cup seeded raisins % cup figs 1 cup confectioner's sugar 1 cup nut-meats, any kind DASS fruit and nuts twice through food chopper. Add grated orange rind, flavoring and salt, then work in the sugar, adding more if necessary to make paste stiff. Press into lightly oiled pan ; having paste two-thirds of an inch thick. Cut into squares and roll each in granulated sugar. Uncooked Fondant White of one egg 1^ cups confectioner's % teaspoon any flavoring sugar DEAT egg white slightly, add flavoring and work ■*^ in sugar until firm enough to knead. Divide into three portions, leaving, one white, color an- other pink, and the third pale green. Fondant thus prepared may be used as a base for many candies, a few of which are as follows : Cream Walnuts Press half a walnut into each side of a small ball of fondant and set aside to dry. Stuffed Dates Remove pits and fill cavities with fondant. Sprinkle with chopped nut-meats, if desired. Fig, Nut, Date or Raisin Bars Add three-fourths cup finely-cut figs, dates, nuts or raisins to above quantity fondant, mold with hands into a thick bar, cut into squares or diamonds with a sharp knife. Uncooked Fudge Balls 1 egg 1 teaspoon vanilla extract 1 cup finely-chopped nut- meats, any kind 2 teaspoons butter ^^ cup sweet chocolate, melted % cup confectioner's sugar VifELT chocolate over hot water, add butter, •'■'•'■ vanilla, stir in confectioner's sugar, and egg beaten. Work with hands until quite smooth, then roll into balls the size of a large marble. Put chopped nut-meats on paper, drop fudge balls, one by one, into nuts and roll about to coat the surface thickly. Set aside to ripen for one day at least before using. Fruit Creams IV2 cups confectioner's sugar 1 teaspoon lemon juice About 3 tablespoons fresh fruit juice — orange, raspberry, peach, etc. QIFT sugar, add lemon juice and fresh fruit ^ juice to moisten. Knead smoothly, place on board, sprinkle with confectioner's sugar and roll out into thin sheet. Cut with small round cutter, work fragments together and roll out again. The cream may be delicately colored with a drop or two of vegetable coloring. Turkish DeUght 1 package gelatine % cup orange and lemon li/i cups cold water juice, mixed 4 cups sugar 1 cup nut-meats, any Grated rind of on& or&nge kind Few grains salt COAK gelatine in water, bring slowly to boiling '^ point, add sugar and salt, boil twelve minutes. Add fruit juices and grated orange rind. Stir in nut-meats, pour into buttered pans, let stand over night, cut in squares and roll in powdered sugar. Home-Made Candies — Fruit Creams, Fondant and Turkish Delight — in a Some-Made Boa; By MRS. IDA BAILEV ALLEN Page 28 IN ALL recipes in this book calling for baking powder use "Royal." Better and finer food will be the result, and you will safeguard it against a possible dangerous compound. In any recipes calling for one teaspoonful of soda and two of cream of tartar, use two spoon- fuls of Royal, and leave the cream of tartar and soda out. You get better food and save much trouble and guess-work. Look out for baking powders containing any ingredient that is not in itself wholesome. Do not permit them to come into your house under any consideration. They may add an injurious substance to your food, destroying in part its digestibility. Doctors will tell you this. To be certain of using baking powder that is absolutely pure and which may be depended upon to give the best and most wholesome re- siilts, insist upon Royal Baking Powder — stand- ard the world over. ■^ WOMAN'S WORLD CALENDAR COOK BOOK Monthly Message for April Cakes and Cake Making ■ abi A. inf THERE is no department of cooking in which failures prevail more than in the making of cakes. The principal causes are lack of care in undei standing the recipe, carelessness in measuring or an inaccurate recipe. The type of recipe that is handed from housekeeper to housekeeper and calls for a "heaping teaspoon" or "a rounding tablespoon" or "butter the size of an egg" usually means failure. If the measurements are "level" specified in the recipe, it is prob- able that the recipe is rroperly proportioned. Concerning the selection of the Ingredients for cake, only the "best" give superlative re- sults. But what are the best ingredients? "The highest-priced eggs, the most costly butter and the creamiest milk?" Not neces- sarily; for we all learned during the War that excellent results could be obtained with other materials, such as margarine, one of the solidified cooking fats, or a liquid fat. We learned that storage or dried eggs, or a good, reliable egg powder, would give good results, and that skim milk, evaporated milk or even milk and water could be used to produce good cake. We found that whereas cheaper ingredi- ents may have been substituted for the mate- rials called for in the recipe, the choice was always the best of its kind. Granulated sugar is the best sweetening for cake-making. Brown sugar makes a moist cake, however, with longer keeping qualities; powdered or confectioner's sugar makes a dry cake. Pastry fluur always gives the best results, because it Is :iot so rich in gluten as a spring wheat flour. Good Extracts Cake should be flavored with good extracts. In recently conducting a cake contest I found that ninety-five per cent of the cakes sub- mitted were poor in this respect. Cakes which contain no shortening, as angel or sponge cake, may be baked in an un-oiled pan, but cakes containing fat should be baked in a pan rubbed with unsalted fat. For loaf cake, line the bottom of the pan with a thin piece of manlUa paper. The temperature of the oven for baking depends upon the cake; fruit or rich wedding cake demanding two and a half hours, with a very slow heat, about 225 degrees F. Sponge or angel cakes need a higher temperature, about 300 degrees F. A loaf cake, contain- ing shortening, demands a heat of about 350 degrees F. and layer and cup cakes call for 375 degrees F. In baking cake in the gas or kerosene oven, a small pan of cold water should be put in a corner of the oven, away from the cake. Cake Baking The time needed to bake a cake is divided into four periods. During the first quarter, little bubbles should appear all over the top. The second quarter, the cake should rise to full height and brown in freckles. The third quarter, it should brown evenly all over, and during the last quarter the steam should dry out. The last few minutes the heat may be decreased. If a properly-proportioned recipe and a good baking powder have been used, no particular care is necessary to avoid jar- ring the cake. Cake is done when it has shrunk away from the sides of the pan, when it springs back when touched with the finger and when it does not hiss, steam or crackle. The cake may be tested by a clean common steel hat- pin; if done, the point when inserted will come out perfectly clean. After removing from the oven the cake should be allowed to stand for a few minutes in the pan and then carefully loosened about the edges with a limber knife, then tipped out on a cake cooler. Good Cake Good cake is of fine texture, or even thick- ness; it should be level, light, tender and moist, but not sticky. It should not be crumbly, although it should break easily into pieces. The crust should be tender and of a uniform brown color. If the cake breaks open on the top, too much flour has been used or the cake has been carelessly put into the pan. Sogginess or heaviness is usually caused by too little flour, too much sugar, too much fat or under- cooking. A cake that "runs all over the pan" shows the presence of too much baking pow- der. Cake may be covered with either a cooked frosting or an uncooked icing. If the first, it should be put on the cake while the latter is still warm. If not to be iced, the cake may be sprinkled with a little cocoanut or some chopped nut- meats and a little granulated sugar before being put into the oven. Cake occupies a definite place in the meal and acts as a sweet and a starch; and in case of sponge cake, where a large number of eggs are used, or a cake rich in nut-meats. It is a protein, or muscle-maker. By MRS. IDA BAILEY ALLEN Page 30 m ■ ■ " ■ ^ WOMAN'S WORLD CALENDAR COOK BOOK Balanced Ration for April Tested Menus for One Week SUNDAY Breakfast Stewed Raisins Preparea Cereal Top Milk Fish Cakes (Left-overs) Cream Sauce Rolls and Butter Coffee (Adults) Milk (ChUdren) Xiuncheon or Supper Scrambled Eges with Dried Beef Entire Wheat Muffins Butter Celery Canned Pears Tea Dinner Lamb Chops Creamed Macaroni Diced Turnipa Lettuce Dressed at the Table Bread and Butter Orange Gelatine Ginger Snaps Coffee Cornmeal Mush with Dates and Top Milk Plain Puffy Omelet Toast and Butter Coffee (Adults) Milk (Children) Soup (from Dinner Ijeft-overs) Savory Cottage Cheese Salad Rye Bread and Butter Grape Jelly Tea Roast Ham Currant Sauce Baked Potatoes Stewed Tomatoes Bread and Butter Celery. Green Pepper and Cabbage Slaw Apple Cake Coffee TUESDAY.. WEDNESDAY.. Oranges Fried Mush (Left-over) Syrup Boiled Eggs Toast Coffee (Adults) Milk (Children) Tuna Fish with Cream Sauce on Boiled Rice Bread and Butter Sliced Tomatoes Doughnuts Cheese Tea Bouillon Cold Ham Potatoes au Grattn Spinach Rye Bread and Butter Chocolate Blanc Alange Marshmallow Sauce Bananas with Lemon Juice Poached Eggs on Boston Brown Bread Toast Coffee (Adults) Milk (Children) Ham and Potato Cakes Cream Sauce Dressed Lettuce Bread and Butter Jellied Prunes (Left-over) Tea Broiled Steak Savory Rice Com String Beans Bread and Butter Pineapple and Canned Grape Salad Currant Dressing Coffee THITRSDAY.. SATURDAY.. Grapefruit Boiled Potatoes with Old-time Creamed Codfish Rolls Butter Coffee (Adults) Milk (Children) Spaghetti Italian Bread and Butter Canned Apricots Sour Cream Drop Cookies Tea Stewed Figs Bacon Creamed Potatoes "Hoe Cake" Butter Coffee (Adults) Milk (Children) Roumanian Potato Soup Croutons Egg" and Lettuce Salad Warm Baking Powder Biscuit Butter and Honey Tea Baked Beans Boston Brown Bread and Butter Mashed Potatoes Tomato Jelly Salad Prune Custard Coffee Roast Stuffed Breast of Veal Gravy Mashed Potatoes Creamed Cabbage Bread and Butter Chow Chow Canned or Dried Peach Pie Coffee Oatmeal Cooked with Prunes Top Milk Minced Veal on Toast Coffee (Adults Milk (Children) Com Chowder Crisped Crackers Bran Cookies Cheese Tea Salmon Loaf Creamed Peas Mashed Potatoes Raised Oatmeal Muffins and Butter Aspara^nis and Lettuce Salad French Dressing Baked Fruit Pudding Lemon Sauce Coffee Variations of the Basic Menus for Every Meal of the Month Breakfast Introduce as much acid fruit as possible; rhubarb is coming in season and can be used either plain stewed, or baked with raisins or prunes. Grape juice, grapefruit and stewed, dried peaches or apricots will make considerable variety. The lighter cereals will be enjoyed, such as those that are ready prepared. The main dish should be light, few fried foods being used. Meat is too heavy at this season, eggs in various forins ; fish, and even vegetables being welcome ; creamed asparagus on toast, for instance, is an excellent breakfast dish. Luncheon or Supper On cool days, substantial stews or chowders will be enjoyed, as clam chowder; Lima bean chowder ; or corn chowder. As many of the green vegetables as possible should be introduced so, when days are warm, try various salads. The stereotyped dessert may be relieved by the intro- duction of waffles or griddle cakes, cooked on an unoiled griddle. Dinner The same rule applies to dinner foods, as to the other meals ; few fried dishes should be intro- duced. This is the time to serve broiled chops ; flank steak ; Hamburg steak ; and lamb cutlets — in other words, meats which are easy of digestion. Do not forget to make use of the turnip tops, the carrot tops and the beet tops, which accompany those vegetables. As to asparagus, be sure to save the butt ends to use as a basis in the making of soup. When making dessert, remember that the family will welcome foods that are tart, so have a preponderance of such desserts as lemon snow pudding, fruit salads, canned pineapple with marshmallow, jellied fruits and lemon tapioca ereara. By MRS. IDA BAILEY ALLEN ^ ■ '^ Page 31 •^ I iii ■^ WOMAN'S WORLD CALENDAR COOK BOOK Tested Recipes for April All Measurements Are Level Baked Rhubarb with Raisms G stalks rhubarb 1 cup raisins 1 cup sugar % cup water (^UT the rhubarb into pieces about one-and- ^-^ oue-half inches long. Place in a baking dish with the raisins, sugar and water, cover closely and bake until tender — about half an hour — in a moderate ovcn^550° F. Old-fashioned Gingerbread 1 teaspoon salt 1 teaspoon baking soda 1^ teaspoons ground ginger % cup shortening 1 cup boiling water 1% cups molasses % cup brown sugar 3 cups flour pLACE the shortening — which may be of any ■•• kind — in a mixing bowl, pour the boiling water over it to melt it, and add the molasses and sugar. Sift and add the flour, salt, soda and ginger. Beat thoroughly, turn into a baking pan which has been lined with oiled paper and bake in a moderate oven — 350° F. — ^from thirty to forty minutes. A cake containing both molasses and sugar burns quite readily and the oiled paper is used to protect the surface of the cake and render it less liable to scorching. Strawberry Cornstarch Pudding 1 cup strawberries 2 cups boiling water A scant half cup sugar 2 tablespoons lemon juice % cup cornstarch ^i teaspoon salt 1 cup marshmallow creme /^RUSH the strawberries so that the juice flows ^ freely. Stir into the sugar and cornstarch which have been previously blended together and pour this mixture into the boiling water, boil up thoroughly, and then cook in a double boiler for at least twenty minutes. Cool, add the lemon juice and salt and pour onto the marsh- mallow creme, beating while pouring. Mold in small cups which have been dipped into cold water, chill, and serve with additional straw- berries, if desired, slightly crushed and sugared. Cream of Asparagus Soup 1 can or bunch of as- paragus V2 small onion 3 cups boiling water 2 tablespoons butter 3 tablespoons flour 1 pint hot milk % teaspoon salt A slight grating of nut- meg Va teaspoon paprika REMOVE the tips reserve these for from the asparagus and some other dish, such as Asparagus Tips on Toast, Asparagus Salad or Eggs with Asparagus Tips. Simmer the remain- der of the stalks with the onion in the boiling water until tender — about twenty minutes — then pass through a sieve, rubbing through it as much as possible of the pulp. Prepare a white sauce by blending the butter and flour and when these are smooth adding the milk and the seasonings. Combine the sifted asparagus and water with this sauce, bring to boiling point and add the nutmeg. If desired, a half cup of hot cream or evaporated milk may be added just before serving and will enrich the soup. Serve with croutons or crackers. Toasted Cheese Sandwiches Slices of bread Butter Thin slices of cheese Mustard CUT the bread at least one-quarter of an inch thick, butter half of the slices and spread the remainder with thin slices of cheese. Season the cheese with mustard, or if preferred, cream the butter and mustard together so that one spreading suffices. Press the slices of buttered bread firmly over the cheese and toast slowly, thus giving opportunity for the cheese to heat and slightly melt. Cut into strips and tuck between the folds of a napkin to keep hot. Salt Codfish with Shirred Eggs au Gratin 1 cup salt codfish 1^ cups White Sauce Vi teaspoon paprika FRESHEN the codfish slightly by soaking it in warm water — the length of time needed will vary according to the saltiness of the fish. Add it to the White Sauce and cook until the 4 eggs 2 tablespoons grated cheese Baked Rhubarb icith Raisins and Coconut Ginger Bread Page 32 WOMAN'S WORLD CALENDAR COOK BOOK Tested Recipes for April Nutrition and Economy Sliced Oranges, Orange Mint Cocktail and Individual Orange Shortcahe fish is tender. Pour into a shallow, oiled baking dish, or into individual oiled baking dishes. Break in carefully the raw eggs," sprinkle with grated cheese and paprika and bake in a moderate oven — 350° P. — ^until the whites of the eggs are set. Chocolate Bread Cvstard Pudding ^^ teaspoon vanilla ex- tract Vi teaspoon salt 6 thin slices buttered bread 2 cups milk % cup sugar I square chocolate ■DUTTER the bread, cut it into finger lengths, ^ and lay these in an oiled baking dish. Melt the chocolate _ in the^ inner vessel of a double holler, add to it the milk, flavoring and sugar and bring to scalding point. Pour this mixture over the well-beaten eggs and when mixed turn it over the slices of bread. Bake in a moderate oven — 350° F. — until the custard is set. Serve hot or cold. It is preferable to place the dish containing the pudding in a pan of hot water while baking so that the eggs may not separate through too rapid cooking. White Iiayer Cake % teaspoon salt 2 teaspoons baking pow- der % cup milk "Whites of two eggs 4 tablespoons butter or vegetable fat 1 cup sugar 1 teaspoon vanilla ex- tract 1^ cups paltry flour CREAM the butter, add the sugar gradually, then the vanilla. Sift the flour, salt and baking powder and add these alternately with the milk. Last of all add the whites of eggs which have been beaten until stiff. Fold these in gently and bake the cake in two. layers in well oiled pans. Have the oven moderately hot— about 325° to 350° F. Put together with cooked cream filling, and cover with orange or Coconut icing. Sliced Oranges SELECT a seedless orange for each person, pour boiling water over it, let stand for a minute, then peel immediately. _The boiling water loosens the white pith so that it will come away easily with the orange rind. Cut into the thinnest possible slices and arrange on a plate overlapping each other. If desired, a small heap of powdered sugar may be piled in the center of the plate. Orange Mint Cocktail 3 juicy oranges 1 tablespoon finely chopped mint 3 tablespoons sugar 6 maraschino cherries 2 tablespoons cherry juice T^IVIDE the oranges into sections and remove ^-^ all skin and pith. Add the sugar and mara- schino cherry juice and set aside to chill for one hour. Chop the mint finely, mix it with the oranges, pile high in small glasses and place a cherry on top of each. Individual Orange Shortcake PREPARE a dough as for Baking Powder Bis- ■•■ cuits but use twice the amount of shortening. Roll or pat thinly, cut into rounds as for biscuits, brush the tops with melted shortening and lay two rounds on top of each other. Bake about fifteen minutes in a moderately hot oven — 360° to 875° F. Prepare the fruit by removing all skin, pith and seeds, break or cut the oranges into small pieces and allow them to stand well sugared for one hour that the juice may flow freely. Pile the oranges thickly between and on top of the shortcakes which have been split and buttered. Serve, with or without whipped cream. i' .Creaflig^ Young Onions on Toast 3 bunches "you^: onions % teaspoon salt 2 tablespoons Butter % teaspoon paprika 2 tablespoons flour 1% clips milk Slices of toast "IXTASH the onions very thoroughly, cut off the ' ' roots; and remove the tops sufliciently to leave the onions about five inches long. (The tops can go into the stock pot.) Tie together in bunches and boil until tender in slightly salted water. Meanwhile make a white sauce of the butter, fiour, milk and seasonings. Drain the onions thoroughly, lay them on slices of toast and pour the sauce over them. By MRS. IDA BAILEY ALLEN «-gr^«fc. Page 33 WOMAN'S WORLD VALENDAB COOK BOOK Tested Recipes for April All Measurements Are Level Asparagus Omelet Savory Cottage tJheese Salad 3 eees 3 tablespoons cold water M teaspoon salt H teaspoon paprika 11/2 tablespoons butter 1 cup asparagus tips DEAT the eggs lightly, yolks and whites to- ■*-' gether, add to them tie water and seasonings. Melt the butter in a medium-sized frying pan and when hot pour in the eggs. Cook until just be- ginning to set, then spread over the surface the asparagus tips, cut into inch lengths. When the omelet is almost set, double the omelet over on itself and turn onto a hot plattfer. If preferred, a plain omelet may be made and the asparagus tips, heated in. a little White Sauce or in melted butter, may be poured round it as a garnish. Baked Fruit Pudding % cup butter or vege- table fat % cup sugar 2 eggs % teaspoon orange extract % teaspoon salt % cup milk 1% cups flour 3 teaspoons baking pow- der 9 halves canned' apricots or peaches, well- drained /""REAM the shortening, add the sugar, the eggs ^^ — well-beaten, and the extract. Sift together the flour, salt and baking powder and add — alternately — ^with the milk to the first mixture. Transfer to a well oiled muffin pan, containing nine medium-sized compartments. Place in each a fruit half, cavity-side up, sprinkle with granu- lated sugar and bake for thirty minutes in a hot oven — 375° F. Serve either hot or cold with lemon sauce. If desired, left-over stewed figs or well-drained stewed prunes may be substituted for the peaches or apricots. Cinnamon Toast /~'UT white bread that is twenty-four hours old ^^ into slices one-fourth inch thick. Toast quickly, spread lightly with butter and dust thickly with powdered sugar and cinnamon in the proportion of two teaspoons of cinnamon to a cup of sugar. If possible, let stanil in a warm place for two or three minutes for the butter and sugar mixture to blend. 1 pound cottage or pot cheese 1% tablespoons salad oil 1 tablespoon finely-minced parsley 1 teaspoon salt Vi teaspobn paprika 2 minced pimlentoes 2 tablespoons minced green peppers V^ cup broken walnut meats Lettuce Chili Salad Dressing DLEND the cheese with the seasonings, pimlen- ^ toes, green peppers and nut-meats. Chill and arrange in a mound in the center of a platter. Garnish with lettuce and sliced cucumbers or to- matoes, asparagus tips, or pickled beets. Serve with Chili Salad Dressing. Cliili Salad Dressing To one and a half cups of Mayonnaise or thick boiled salad dressing add one-half cup of Chili Sauce and a little grated onion. Tuna Fish vritli Cream Sauce and Rice 1 pound can tuna fish Few drops onion juice 3 tablespoons minced green pepper (optional) 2 tablespoons flour 1 tablespoon butter or vegetable fat 1^ cups milk % ,teaspoon pepper % teaspoon salt 3 cups tioiled rice TVTELT the fat, add the green peppers and cook ^ ^ for a minute, then stir in the flour and sea- sonings and gradually the milk. To this sauce add the flaked tuna fish. Transfer it, after it has become hot, to a platter, surround with spoons of the rice and dust the latter with paprika. Three-fourths of a cup of raw rice will be sufficient to make three cups cooked. Prime Custard 1^ cups stoned cooked prunes 3 eggs 3 cups milk 6 tablespoons sugar % teaspoon vanilla Few grains salt 3 slices buttered bread ■pEAT the eggs, add the sugar, salt, vanilla and the milk. Place the prunes in the bottom of a baking dish, pour in the milk mixture, lay on the bread — buttered side up— and place in a mod- erate oven — 350° F. Cook until the mixture is firm and the bread brown and crusty — ^for about thirty minutes. Serve half warm. Cinnamon Toast Page 34 WOMAN'S WORLD CALENDAR COOK BOOK Tested Recipes for April Nutrition and Economy 1 Finiientx) Potato Souffles 3 cups mashed potatoes 1 tablespoon butter 1 finely minced pimiento 1 teaspoon salt 1 teaspoon finely chopped parsley % teaspoon pepper t)E SURE that the potatoes are absolutely free " from lumps, and add the butter, salt, pepper, parsley and minced pimiento. Beat and add the yolks of the eggs and lastly fold in the egg whites beaten until stiff. Pile high in individual baking dishes, and if liked, sprinkle with grated cheese. Bake twenty minutes in a hot oven — 350° F. Garnish with strips of pimiento and stuffed olives. One-half cup of grated cheese, may, if desired, be added to the potato mixture in addition to the cheese sprinkled over the top. Two or three tablespoons of minced meat heated in a tomato sauce, brown sauce or cream sauce, may be placed in each individual baking dish, then covered with the potato souffle mixture. Left-over fish blended with a white sauce or tomato sauce may be substituted for the meat. Veal Chops Italian Style If preferred, the chops may after browning, be placed in a casserole, the tomatoes and season- ings added and the whole baked in a moderate oven — 350° F. — for one and one-half hours in- stead of being cooked on top of the stove. Danish Bice Pudding % cup cold water 1 cup -whipped cream % teaspoon vanilla ex- tract 3/6 cup rice 1 pint milk 1 tablespoon butter 4 tablespoons sugar 1 % tablespoons granu- lated gelatine ■ytT'ASH the rice and cook it with the milk, but- ' ' ter and sugar over hot water (double boiler) until the rice is tender. Soften the gelatine in the cold water, then dissolve it by placing the cup containing it over hot water. Add this to the rice mixture, cool, then fold in the whipped cream flavored with the vanilla. Turn into a mold which* has been dipped in cold water, chill, turn out and serve with soft custard or with a fruit sauce. Flemish Carrots 6 veal chops, about three- quarters inch thick ^ teaspoon salt; Vi teaspoon paprika 2 tablespoons fiour 1 green pepper, 2 tablespoons fat 1 cup canned tomato 1 small onion 1 small bay leaf 2 cloves finely chopped 6 large carrots 2 tablespoons butter or vegetable fat 1 small onion 1 teaspoon sugar % teaspoon salt % teaspoon pepper 1 cup soup stock 1 teaspoon chopped pars- ley TPRIM any superfluous fat from the chops ; mix •*• together the salt, paprika and flour and pound these into the chops by laying these on a board, putting a little of the seasoned flour onto each and pounding it in with a rolling pin or wooden potato masher. Melt and heat the fat and brown the chops in it. Pour the tomatoes over the meat (it fresh tomatoes are in season use four sliced tomatoes and half a cup of water in place of the canned tomatoes), add the onion, bay leaf, cloves and chopped green pepper, cover closely and simmer from one to one and one-half hours. Serve with plain boiled macaroni or spaghetti. C CRAPE, slice and cook the carrots in boiling •^ salted water until tender; drain. Heat the butter or vegetable fat, slice tha onion into it and cook until tender but without allowing it to brown ; add the carrots, sugar, salt and pepper and cook these together for ten minutes, shaking the pan occasionally that the carrots may be tossed about in the butter. Add the stock, cover and simmer for twenty minutes. Turn into a serving dish, sprinkle the chopped parsley over the top and serve hot. If stock is not available, substitute for it one cup of boiling water in which one teaspoon of meat or vegetable extract has been dissolved. Pimiento Potato Souffle WOMAN'S WORLD CALENDAR COOK BOOK Time Tables in Cookery . For Cooking Cereals Boiled 15 minutes over a direct heat — then steamed in a double boiler the remainder of the time, unless otherwise designated. KIND TIME Farina 45 minutes Rolled Oats 45 minutes Rice Steamed 45 minutes Brown Rice Steamed 45 minutes Plain Boiled Rice 25 minutes Brown Rice Boiled 45 minutes Irish Oatmeal 3 hours Fine Hominy 1 hour Coarse Hominy 3 hours Cornmeal 3 hours Cracked Wheat 2% hours For Broiling TIME gj-gak |1 ^^'^^ thick, 6-8 minutes 1 1% inch thick, 7-9 minutes SmaU Thin Fish 5-8 minutes Thick Fish 12-15 minutes Chops 6-8 minutes English Chops 20 minutes Broiled Chicken 20-25 minutes Cutlets 15 minutes Note. — Heat should be hot and clear. For Cooking Vegetables VEGETABLE BOILING OR STEAMING Artichokes 30 to 50 minutes Asparagus 20 to 30 minutes Beans, Lima 40 to 60 minutes Beans, String 45 to 60 minutes Beets, New 30 to 45 minutes Brussels Sprouts 20 to 30 minutes Cabbage 25 to 45 minutes Carrots 20 to 30 minutes Cauliflower 30 to 40 minutes Corn 7 to 12 minutes Kale, Spinach and Endive 30 minutes Cucumbers 30 minutes Egg-plant 25 minutes Onions 45 minutes Okra 25 to 30 minutes Parsnips 1 hour Peas : .25 to 30 minutes Radishes 30 minutes Summer Squash 30 minutes Turnips 45 minutes to an hour Tomatoes 15 to 20 minutes Beef For Roasting ARTICLE TIME \Raie — 15 minutes to the lb 400° I Well-Done — 20 minutes to the lb 400° Lamb, Veal, Pork 20 to 25 minutes to the lb 400° Duck 1 hour to 1% hours, according to size. 400° Turkey — (10 lbs.) About 3 hours 400° Chicken 20 minutes to the lb 400° THE HEAT F., then rjgduced to 350° F. F., then reduced to 350° F. F., then reduced to 350° F. F., then reduced to 350° F. F., then reduced to 350° F. F., then reduced to 350° F. For Baking -, . ..iBTICLE TIME BreaS (Loaf) 45-60 minutes (according to size) . . . Yeast Rolls, Biscuits and Muffins 25 minutes Baking Powder Biscuits 10 minutes Baking Powder Muffins 25-30 minutes Cookies : . . . . 9-12 minutes Ginger Bread 25-30 minutes Layer Cakes .^ 25-30 minutes Loaf Cakes <•« • »; ^^'^^ minutes .- . Fruit Cake : . . ; ■ ■ • • 2-3 hours . Fish — ^Thick : 15 minutes Small Fish 20-30 minutes Oven, 350 Oven, 350 Oven, 350 Oven, 350 Slow Oven, 300° F. per lb Moderate Oven, 350 Moderate Oven, 350 THE HEAT , 350-375° F. Quick Oven, 375° F. . Quick Oven, 375° F. .Moderate Oven, 350° . Moderate . Moderate . Moderate .Moderate F. r. F. F. F. By MRS. IDA BAILEY ALLEN WOMAN'S WORLD CALENDAR COOK BOOK Measurements Accuracy Essential to Good Cookery MEASURING spoons and cups are not to be chosen at random^ for should this be done, poor results will almost certainly follow. Obviously, if one size spoon and cup are used to measure the ingredients for the cake you make today, and another size used in making the same cake next week, the pro- portions will not be the same, nor are the re- sults likely to be uniform; so be careful to keep at least a standard pint and half-pint cup and a standard tablespoon and teaspoon in your kitchen ectuipment for use in measur- ing. Better still, in addition to the pint cup, have two of half-pint size, one of these being of glass so that the quantity of any ingredient it contains — liquid or solid — can easily be seen. Measuring cups, both of glass and metal, are clearly marked so as to show one-third, one-quarter, one-half and three-quarters, so there need be no guess work in measuring. Then there are sets of spoons made ex- pressly for measuring, fastened together at the top for safe keeping. These spoons hold respectively — ^one tablespoon, and one-quarter, one-half and one teaspoon. Level Measurements tlie Basis All standard recipes are based on the slo- gan — "All Measurements Are Level," and "level" means that after a cup or a spoon is filled with the required ingredient — flour for instance — the contents are leveled off with the straight edge of a knife resting upon both edges of the utensil, pushing off all of the extra flour and leaving the utensil level full. To measure a half spoon — fill the spoon level full, then divide the contents lengthwise of the spoon. Half of this crosswise will measure one-quarter, etc. Remember, too, that flour and all dry solid ingredients such as baking powder, soda and spices, should be sifted be- fore being measured because they "pack" In the containers in which they are kept, and un- less sifted v/e are liable to get more than we need and by so doing possibly spoil the dish being prepared. In measuring liquids, a "cupful" or a "spoonful" means that the spoon or cup is to be filled ito the brim, but not so full that it cannot be carried without spilling. The expression "butter the size of an egg" is often used .in a recipe. This means one heaping tablespoon or two ounces or one- quarter of a cup. Again, one is sometimes puzzled when read- ing a recipe — one tablespoon of melted butter — OP— -one tablespoon of butter, melted. The former wording indicates that the butter is to be melted first then measured, while a table- spoon of butter, melted, indicates that the cook is to measure her butter first and to melt it afterwards. Here is a table of weights and measures which will enable you to change a recipe in which the ingredients are given by weight into the right proportions, if you have only cups and spoons with which to measure, instead of scales: 3 teaspoons equals 1 tablespoon 1 cup it % pint 4 cups ti 1 quart 16 tablespoons of liquid " 1 cup 2 cups of butter (packed solid) " 1 pound 16 tablespoons of dry ma- terial " 1 cup 9 large or 10 medium-sized eggs " 1 pound 4 cups sifted flour « 1 pound 2 cups granulated sugar " 1 pound 2% cups powdered sugar " 1 pound 60 drops n 1 teaspoon A pinch of salt tt About H tea- spoon A speck of nutmeg or cay- enne Only as much as can be taken up on the tip of a knife Combinations of Jjig-iJedients It is often puzzling to an inexperienced cook to know the right proportions of one ingredi- ent to use in combination with another. Here are a few useful suggestions: 1 measure of liquid to 3 cups of flour for mak- ing a dough as for bread. 1 measure of liquid to 2 cups of flour for a drop batter, as for mufiins. 1 scant measure of liquid to 1 full measure of flour for a pour batter ais for pancakes. 2 level teaspoons of baking .powder to one cup of flour for biscuits or muffins. 1 teaspoon of soda to one cup of molasses for gingerbread. 1 teaspoon of soda to 2 cups of sour milk. 1 teaspoon of flavoring extract to 3 cups of custard or sauce. % teaspoon of spices to one loaf cake made with 3 cups of flour. 1 teaspoon of salt and % teaspoon of pepper to 1 quart of stock or gravy. By MRS. IDA BAILEY ALLEN WOMAN'S WORLD CALENDAR COOK BOOK Monthly Message for May About Gelatine VERT few housewives appreciate the great value of gelatine — and know the many ways in which it can be used. Gelatine may be used in innumerable ways, which include not only the familiar jelly, but in jellied soups; the various delicious jellied entrees; the dainty jellied salads, which are so easy to make, as well as the more dec- orative, delicious desserts. There is no food in cookery which can be more easily used than gelatine. Soluble though it is, when it comes in contact with the stomach, it belongs to the muscle-making group discussed in "The Balanced Ration." Gelatine is always used with some other food product. When a jellied soup is served, we add a dissolvent; when an entree is made, such as jellied salmon, meat loaf or egg and vegetable jelly, we add bulk, liquid and pro- tein; when a jellied fruit salad Is used, bulk, liquid and acid, as well as sweet, are added, and if the jellied salad is of vegetable nature, it strengthens the balance and the mineral of the meal. In the form of jellied chicken salad it may be Classified as a muscle-maker. The gelatine dessert may be made to bal- ance almost any lacking element of the meal. For a luncheon that is deficient in fat — a raspberry Bavarian Cream which contains whipped cream will fill the gap. Or, if the meal is deficient in muscle-making properties, then the addition of a coffee sponge which contains eggs will make it balance. As a gelatine dish cannot be stiffened in a minute, the time to make it is in the morning before the washing of the breakfast dishes if you wish to serve for dinner in the evening. Molding Gelatines Many women have asked me how they can duplicate the beautiful molds they have seen at gelatine booths in food shows. If the mold is very elaborate, use a little less liquid, say an eighth. The mold Itself should be rubbed with a little salad oil, then wiped out with tissue paper. The gelatine mixture may then be poured in and, after be- coming stiff, if loosened carefully about the edges, may be easily turned out. The gela- tine is placed upon a paper doily on the serv- ing platter, and It may then be moved about as desired. If fruit, vegetables or flowers are to be molded in the jelly, it is first necessary to pour in a thin film of the mixture. Set the mold in ice water, and when the film is barely congealed, place the beginning of the design upon it. Pour in a little more of the mixture until the desired result is gained. If fruit or vegetables are to be stirred into the gelatine, the prepared food should be stirred into the gelatine when it becomes slightly thickened like an egg white. It is then sufficiently firm so that the pieces of food will not be precipitated to the bottom. The molds for ordinary gelatine may be rubbed with a salad oil or rinsed with cold water, and, while wet, the gelatine should be poured in. Gelatine Desserts To make any plain fruit or coffee gelatine mixture into a "sponge," prepare a pint, using either your own recipe or making a pint of prepared gelatine. When it begins to congeal, but before it has begun to stiffen, set the vessel in ice water or cold water and beat it until fluffy, with an egg beater, and then beat into it one or two egg whites, whipped stiff. Turn into a mold and, when firm, serve with cream, top milk or sweet- ened, fresh fruit that will harmonize with it. Excellent combinations are coffee sponge and cream, grape juice sponge with sliced peaches, or oranges, lemon sponge with fresh, sugared berries, raspberry sponge with sug- ared raspberries, etc. A delicious result may be gained by pre- paring the gelatine as described in the pre- ceding paragraphs, but instead of adding the two stiffly-beaten egg whites, add a half cupful of any good marshmallow creme, barely softened with a little boiling water, then proceed as directed. Bavarian creams are really "second cou- sins" to those rich and delicious frozen des- serts, known as mousses. Strawberry, rasp- berry or peach Bavarian cream may be made as follows: Crush sufficient raspberries or strawberries, then sift them to make two cupfuls of fruit and juice, or use two cupfuls of sifted peach pulp. Add to one and a half tablespoonfuls of gelatine, cold water to barely cover; let stand five minutes, then dissolve it over steam, and add to the prepared fruit. Then stand it in cold water until it barely begins to congeal. Whip two cupfuls of heavy cream, beating in one and a half cupfuls of powdered sugar. Fold the cream into the gelatine mixture and fill a mould with it. after rinsing it with cold water. When stiff, unmould and serve, garnished with sugared fruit of the same kind as that used In the cream. This may replace ice cream at any function. If the peaches are not of a very distinct fiavor, a half tablespoonful of lemon juice should be added to the pulp. By MRS. IDA BAILEY ALLEN Page 38 WOMAN'S WORLD CALENDAR COOK BOOK Balanced Ration for May Tested Menus for One Week Breakfast liuncheon or Supper SUNDAY MONDAY.. TUESDAY.. ■WEDNESDAY- THURSDAY'.. SATURDAY Stewed Rhubarb Farina Top Milk Bacon Toast and Butter Coffee (Adults) Milk (Children) Stuffed Egg Salad Mayonnaise Bread and Butter Sandwiches Cup Cakes Preserves Tea Roast Beef Gravy Yorkshire Pudding Franconia Potatoes Asparagus Bread and Butter Strawberry Tapioca Cream Coffee Grape Juice Flaked Cereal Top Milk Scrambled Eggs Hot Rolls Butter Coffee (Adults) Milk (Children) Grilled Sardines on Toast Lemon Garnish Reheated Rolls Butter Cup Cakes (Heated) Jelly Sauoe Tea Sliced Orajiges Oatmeal Top MUk Roast Beef Hash Toast Points Bread and Butter Coffee (Adults) Milk (Children) Macaroni Soup Croutons Cheese and Lettuce Sandwiches Coffee Jelly Cream Tea Stewed Prunes Baked Salt Mackerel in Milk Corn Broad Butter Coffee (Adults) Milk (Children) Cheese Souffle Bread and Butter Lettuce Salad Boiled Rice with Raisins Cinnamon Hard Sauce Tea Flaked Cereal Top Milk Boiled Eggs Toast Marmalade Butter Coffee (Adults) Milk (Children) Egg and Potato Salad Date and Apple Salad Cookies Patti Bread Butter Tea Grapcfriiit Oatmeal Cream or Top Milk Herring Omelet Rolls Butter Coffee (Adults) Milk (Children) Canned Corn Custard Whole Wheat Bread Butter Warm Gingerbread Tea Sliced Bananas with Lemon Juice Flaked Cereal Top Milk Baked Bacon Popovers Butter Coffee (Adults) MUk (Children) Baked Macaroni and Cheese Lettuce Salad French Dressing Bread and Butter Gingerbread ( Left- over) Tea (Adults) Milk (Children) Tomato Bouillon Crackers Cold Roast Beef Sweet Pickles Asparagus Hollandaise Sauce Mashed Potatoes Bread and Butter Steamed Ginger Pudding Lemon Sauce Coffee Peanut Canapes Broiled Lamb Chops Mint Jelly French Fried Potatoes Peas Cheese Straws Lettuce with Savory Dressing Strawberries Coffee Vegetable Soup Crackers Baked Beef with Tomatoes Boiled Potatoes Spinach Bread and Butter Chocolate Cornstarch Pudding Coffee Veal Cutlet Gravy Potato Pancakes Spinach Sour Pickles Lettuce and Radish Salad Strawberry Whip Custard Sauce Bread Butter Coffee Baked Stuffed Fish Tomato Sauce Duchesse Potatoes Pickled Beets Escalloped Oyster Plant or Asparagus Bread Butter Doughnuts Coffee Hamburg Steak with Onions Mashed Potatoes Bread and Butter rellied Cabbage Salad Mayonnaise Lemon Pie Coffee Variations of the Basic Menus for Every Meal of the Month Breakfast Remember that breakfast can make or mar the day. Now that the warm weather is coming on, try serving some orange juice a few minutes be- fore breakfast. It is cleansing, cooling and full of vitamines. The stewed rhubarb can be varied with prunes, dried apricots, peaches, or figs ; the oranges, with strawberries, or grapefruit. Corn- meal mush and any of the lighter, wbeaten cereals may be used instead of farina. Salt fish may be substituted for bacon. Luncheon or Supper As to this meal, whereas it must be substantial and balanced, it should be kept light. Any of the fish, egg and dainty meat salads are suitable, so are such dishes as escalloped asparagus with ezss ; potatoes and dried beef, creamed together ; potato and clam pie ; escalloped salmon or tuna fish. As to dessert, remember that in case a muscle-making food does not appear in plenty in the main part of the meal, this balance must be made up in the dessert. If there is no other way to do it, cocoa made with milk will turn the trick. Dinner Any roast meat may be used instead of roast beef. White potatoes, macaroni, or rice in any form may be used as the starch. Asparagus, onions, or young carrots may replace the spinach. The salads should always be light and should be served with French dressing — mayonnaise being the exception, rather than the rule. Be sure to serve enough strawberries and sufficient foods in season, for they have been put there by Nature with a specific reason — thej/ contain what the tody needs. By MRS. IDA BAILEY ALLEN WOMAN'S WORLD CALENDAR COOK BOOK Tested Recipes for May Page 39 All Measurements Are Level Parker House Rolls Parkerhouse Rolls 1 teaspoon salt 1 yeast cake About 6 cups flour 1 pint milk 2 tablespoons shortenine 2 tablespoons au^ar ^ OCALD the milk, add the shortening, sugar and ^ salt, then cool until lukewarm. Soften the yeast cake in one-third cup of lukewarm water, add this to the milk and with a spoon beat in half of the flour. This will make a soft, spongy mixture. Cover and set aside to rise. The batter must be kept in moderate temperature, not over seventy degrees and must be free from draughts. When very light and spongy, add enough flour to make a dough which can be kneaded easily — this will probably be about three cups. An abso- lutely exact quantity cannot be stated as flours vary somewhat. When the dough has risen to double its bulk, turn out onto a floured board, roll to one-third inch in thickness, cut into rounds with a large biscuit cutter, brush each over with melted butter and fold half of the roll over the other, pressing the edges well together. Place in an oiled pan about one and one-half inches apart, let the rolls rise until very light, brush the tops with melted butter and bake in a quick oven — 360° to 375° F. — fifteen to twenty-five minutes, according to size. Evaporated Milk Mayonnaise 4 tablespoons evaporated % teaspoon salt milk ■ 1 teaspoon sugar (op- % cup oil tional) 3 tablespoons lemon juice MEASURE the evaporated milk into a bowl and add the oil to it slowly, as in the mak- ing of ordinary mayonnaise. Add the lemon juice alternately with the oil as soon as the mixture is very thick and beat in the salt, and sugar, if used. Serve with any fruit salad. Stuffed Egg Salad 4 eggs 1 tablespoon butter 1 teaspoon minced pars- ley A few drops onion juice Vi teaspoon salt % teaspoon paprika 2 tablespoons minced ham or other meat, or sardines or smoked herring TO HARD-COOK the eggs put them on in cold water, bring to boiling point and boil rapidly for ten minutes. Then chill in cold water, cut into halves with a sharp knife, remove the yolks and either mash these with a fork or % cup butter 4 egg yolks H^ tablespoons lemon juice pass them through a sieve. Blend the meat and seasonings together, moistening if dry with a tablespoon of mayonnaise. Form the mixture into balls and pile high in the hollows from which the yolks of the eggs were taken. Arrange on crisp lettuce leaves or in a nest of watercress and garnish with lemon fans or strips of pimiento and serve with Mayonnaise or Boiled Salad Dressing. HoUandaise Sauce % teaspoon salt % teaspoon pepper (Cay- enne) % cup boiling water /^REAM the butter with a fork ; add the yolks ^-' of eggs one by one, beating after each is added until like Mayonnaise. Then add the lemon juice, salt and cayenne. Put in a double boiler and add the water, and heat with a rotary egg beater until like a thick, boiled custard. Patti Bread /"'UT stale bread into the finest possible slices — ^-' almost waferlike. Lay on a pan or rack in the oven and dry out rather than cook until the bread is golden brown. If to be kept from one meal to another, store in a tightly closed tin to preserve crispness. Potato Pancakes 2 large potatoes 1 egg Vs cup flour % teaspoon baking pow- der % teaspoon salt % teaspoon pepper 1 teaspoon finely chopped parsley ORATE the potatoes coarsely ; add the flour, ^-^ baking powder, seasoning and parsley, and lastly, the egg beaten light. Mix all thoroughly and drop by spoonfuls into a frying pan con- taining a little hot fat. Flatten slightly, brown on both sides and serve as desired. Baked Beef with Tomatoes 3 cups minced cold beef 1 teaspoon sugar 1 onion % teaspoon salt 1% cups canned tomatoes % teaspoon pepper 2 tablespoons flour l'/^ cups any flaked cereal % cup gravy, stock or 2 tablespoons butter or water • drippings pASS the meat and onion together through the ■•• food chopper or mince finely in a chopping bowl. Add to them the flour, sugar, salt and I * » - I WOMAN'S WORLD CALENDAR COOK BOOK Tested Recipes for July All Measurements Are Level W^ Cheese Straws Scraps of left-over pie Grated cheese crust _ Salt and paprika D OLL the pastry out thinly, sprinkle half of it thickly with the grated cheese, salt and pa- prika. Fold the other half of the pastry over this and roll out again thinly. Cut into long strips and twist together as shown in the illus- tration. Lay on a baking sheet, brush over the tops with milk to glaze them and bake ten min- utes in a moderately hot oven — 350° to 375° F. Salad Dressed at the Table THEN salad is to be dressed at the table, be sure that the lettuce has been thoroughly washed, drained and placed in a bag in the re- frigerator to crisp for two or three hours before serving. Also be sure that the salad bowl in which it is placed is large enough to permit proper mixing and blending of the salad with the dressing. For the dressing allow one tablespoon of oil, one-third tablespoon of vinegar, one-quarter tea- spoon of salt and one-eighth teaspoon of pepper for each two persons to be served. To dress the salad, measure the oil, pour it over the salad and add the salt and pepper. Then toss the salad about with the fork and spoon until the leaves begin to look a little wilted, after which add the vinegar and continue the mixing. Mint, tarragon or other vinegars may be used to give variety of flavor, while minced celery, thinly shaved onion, or finely chopped green pep- pers, etc., may be strewed among the salad greens to give further variety. Radish Roses CELECT perfectly shaped radishes. Wash them y thoroughly, then with a sharp knife make five incisions through the skin, running from root to crown. Insert the point of a small knife in these and cut down to form petals, making the cuts extend about three-quarters of the length of the radish. Place in a bowl of ice water for at least two hours, when the sections of skin will open leaving a white center with pink leaves surrounding it. Leave one or two of the smallest leaves on the radishes as foliage for your "rose." Iced Coffee with Orange The rind and juice of 1 quart coffee two oranges % cup light cream, 1 cup water Whipped cream, optional Vj cup sugar pEEL the rind of the orange thinly, cook it for ■*• ten minutes in the water, add the sugar and allow it to dissolve. When cold mix with the coffee, chill thoroughly and at serving time add half a cup of light cream and orange juice. Re- move the orange rind before servir.;; and put a spoon of whipped cream on top of each glass or eup. Grape Juice and Orange Mint Julep 6 or 8 mint leaves 2 cups grape juice 2 tablespoons sugar 2 cups water y2 cup orange juice Crushed ice ■pRIIISE the mint leaves, pour the grape juice ■^ over them and allow the two to steep together for at least half an hour. Boil together the sugar and one cup of the water, add this with the orange juice and the remaining cup of water to the grape juice mixture and pour into glasses which have been half filled with crushed ice. Put a sprig of fresh mint in each glass and serve. Jfut Mayonnaise 1 cup mayonnaise dress- % cup toasted, nut- ing meats, chopped coarsely ^OMBINE ingredients and use as desired. This ^-' dressing will keep at least a week. Any kind of nut-meats may be used. Cheese Straws with Lettuce Dressed at the Table Page 54 WOMAN'S WORLD CALENDAR COOK BOOK Tested Recipes for July Nutrition and Economy ^«^«V.?i^ » Cottage Ptiffs with Rich Cocoa Sauce Cottage Puffs % cup butter or vegeta- 114 teaspoons baking ble fat powder % cup sugar % teaspoon salt 1 egg 1 teaspoon vanilla ex- % cup milk tract 1% cups flour /^REAM butter, add sugar, flavoring and egg, *-• lightly beaten. Sift and add flour, baking powder and salt and beat all thoroughly. Bake iu well-oiled individual pans in moderate oven — 350° F. — about tn'enty minutes. Serve with rich hot sauce. Rich Cocoa Sauce 1% cups boiling water II/2 tablespoons flour or % cup sugar cornstarch 3 tablespoons cocoa % teaspoon vaniUa ex- 14 teaspoon salt tract 1 teaspoon butter MIX together cocoa, sugar, cornstarch or flour and salt. Pour boiling water over these, stirring constantly. Return all to saucepan with butter and cook three minutes. Add flavoring, after sauce has cooled slightly. Baked Stuffed Tomatoes 4 tomatoes 1 teaspoon grated onion 1% cups soft bread V4, teaspoon grated lemon crumbs rind V2 teaspoon celery salt 1 teaspoon chopped pars- Va teaspoon pepper ley CUT a slice from the tops of the tomatoes, hollow out most of the pulp and to this add the bread crumbs, flavorings and seasonings. Fill each hollow in the tomatoes with this dress- ing, and put a teaspoon of butter on top of each. Replace the slice which was cut ofE and bake the tomatoes from twenty to thirty minutes in a mod- erate oven — 350° F. Strawberry, Raspben-y or Peach Bavarian Ci'eam 1 scant tablespoon gela- A pinch salt tine 1 cup fruit pulp and juice 1% tablespoons cold 1 cup cream ■virater % cup powdered sugar SOFTEN the gelatine in the cold water, then dissolve by pladng the cup containing it in a pan of hot water. ; Add it with the salt to the fruit juice and pulp, and set aside until it is just beginning to jelly. Meanwhile, beat the cream stiffly adding the sugar to it while beating. Fold the cream into the gelatine mixture, blending all thoroughly together and turn into a mold which has been rinsed with cold water. When firm, unmold and serve garnished with sugared fruit of the same kind as that used in the Bavarian. If the fruit has not a very distinct flavor a half teaspoon of lemon juice may be added to the pulp to "tone it up." Broiled Devilled Tomatoes Vs teaspoon pepper 1 teaspoon cornstarch 1 tablespoon sugar 1 egg Ys cup vinegar 4 toniatoes i tablespoons butter or vegetable fat Toast 1 teaspoon dry mustard Vi teaspoon salt /^UT the tomatoes into tliick slices, and cook ^-' them in the butter or vegetable fat until tender but not broken. Lay ou slices of toast and keep hot while the sauce is being prepared. Do this, by addii;g to the butter remaining in the pan, the mustard, S2lt, pepper, cornstarch and sugar, stir until smooth, add the egg lightly beaten, also the vinegar and cook over hot water (double boiler) until thick. Pour over the toma- toes just before serving. If the tomatoes have absorbed most of the but- ter, an extra tablespoon may be added before mixing in the seasonings. Norwegian Sauce 2 tablespoons butter or 14 teaspoon pepper vegetable fat Juice of half a lemon 1% cups milk % cups mayonnaise 2 tablespoons flour 1 egg Vz teaspoon salt pREPARE white sauce with the butter or vege- -•■ table fat, milk, flour, salt and pepper. Add the lemon juice and while the sauce is boil- ing pour it into the mayonnaise, beating while pouring. As soon as the two are blended, pour them over the egg which has been beaten until light. This is a delicious sauce for service with either fish or vegetables. Pressed Veal lioaf 3 pounds knuckle of veal 1 teaspoon lemon juice 1 teaspoon pickling spice % teaspoon grated lemon 1/^ teaspoon salt rind Va teaspoon pepper ■pE SURE that the veal bone is thoroughly ■^ cracked. Simmer the meat, bone and spices (the latter tied in a small piece of cheesecloth) in enough water to cover until the meat is very tender. Chop the meat finely or pass through the food chopper, adding the salt, pepper, lemon juice and rind. Boil down the liquor in the pan until only one cup is left. Add this to the sea- soned meat and when cold and just about to set, turn into a brick shaped mold or bread pan which has been dipped in cold water. Chill, unmold and garnish with parsley, watercress _ or lettuce slices of lemon. By MRS. IDA BAILEY ALLEN r Page 55 WOMAN'S WORLD CALENDAR COOK BOOK Tested Recipes for July "*t All Measurements Are Level Molded Coffee Tapioca % cup quick-cooking 1 pint coffee tapioca Va cup walnut meats, any % teaspoon salt kind A scant half cup sugrar y^ teaspoon vanilla pUT the tapioca, salt, sugar and coffee — cold — ■*■ together in the inner vessel of the double boiler, and allow to stand one hour. Set over boiling water and cook, stirring occasionally, until the tapioca is clear. Stir in the nuts, cool, add the vanilla and turn into molds which have ben wet with cold water. When cold and set, turn out and serve with cream or custard. Scramlbled Eggs vvitlx Eggplant % of a medium-sized 4 eggs eggplant 1 teaspoon salt 4 tablespoons butter or V4. teaspoon paprika vegetable fat A dash of riiitmeg pEEL the eggplant and cut it into half-inch •*■ dice. Dust with the seasonings and roll lightly in flour. Melt the butter or vegetable fat and fry the eggplant in it until it is ten- der and golden brown. Add the eggs which have been beaten, yolks and whites together, and cook until set. Serve on hot buttered toast, garnish- ing with parsley and sections of cut lemon. Dairy Cheese Salad 2 hard-cooked eggs 2 tablespoons salad oil A few drops onion juice % teaspoon salt % teaspoon paprika 1 teaspoon dry mustard PRESS the yolk of the egg through a sieve or mash it smoothly. Add to it the oil, onion juice, salt, paprika, mustard and sugar. Stir in the cheese and work to a paste, adding the vinegar to help moisten it. Form with the hands, or butter paddles into balls about the size of large marbles, place on lettuce leaves or garnish with watercress and sprinkle with the white of the egg finely chopped. 1 teaspoon sugar 2 cups grated dairy cheese 1 tablespoon vinegar Watercress or lettuce Lettuce French dressing If desired, three cheese balls may be placed on a thick slice of tomato that has been peeled and moistened with French Dressing. Creamed Cucumlbers , 3 large cucumbers A dash of nutmeg 1% cups white sauce Vz teaspoon flnely- 1 teaspoon lemon juice chopped parsley pEEIi the cucumbers thickly, remove the seeds ■*■ and cut the cucumbers into inc^l squares. Boil them until tender in salted water (this will probably take about half an hour). Drain very thoroughly, and reheat in the White Sauce to which the lemon juice and nutmeg have been added. Sprinkle with parsley over the cucumber in the serving dish and serve at once. Peanut Butter Salad Sandwiches Slices of buttered entire wheat bread Peanut butter qPREAD half of the slices of buttered bread •^ with peanut butter, which has been seasoned with salt, pepper and a tablespoon of French Dressing to each half cup of peanut butter. Over each of these slices lay a leaf of lettuce which has been dipped in French Dressing, then cover with the remaining slices of bread, and cut across to form triangular sandwiches. A little minced green pepper, minced pimiento or a few chopped olives may be sprinkled over the lettuce leaves if desired. Quick Graham Bread 3 cups graham flour 1 tablespoon sugar 1 teaspoon salt 1 tablespoon shortening 4 teaspoons baking pow- About 1 cup milk or milk der and water OIFT the flour, salt and baking powder, add the '-' sugar and rub in the shortening with the tips of the fingers. Mix to a light soft dough with the milk or milk and water. Knead until smooth, turn into an oiled bread pan, let stand for ten minutes to rise, then bake in a moderate oven — 325° to 350° F.— about forty minutes. Molded Coffee Tapioca with a Garnish of Whipped Cream Pitt Through a Pastry Bag, and "Nuts Page 56 — -^ — - WORLD CALENDAR COOK BOOK Tested Recipes for July Nutrition and Economy Blackberry or Raspberry Puddliig 2 cups crushed berries % cup cornstarch 1 pint boiling water 2 tablespoons lemon % cup sugar juice % tablespoon salt Whites of two eggs ^RUSn and scald the berries, then sift, passing ^-' all the pulp possible through the sieve — ^just keeping back the seeds. Combine this pulp with the boiling water, sugar and salt, stir in the cornstarch which has been moistened with a quar- ter cup of boiling water, place over the heat and stir constantly until tlie mixture boils and thick- ens. Set over hot water and cook for thirty min- utes, cool slightly, add the lemon juice and pour the whole over the egg whites which have been beaten quite stifBy. Transfer to a mold which has been dipped in cold water, chill, unmold and serve plain or with additional sweetened fresh fruit, custard or whipped cream. Jellied Chicken and Vegetable lioaf 1 ^: tablespoons granu- lated gelatine % cup cold water % teaspoon salt 1 cup boiling chicken stock 1 cup diced string beans Vz cup thinly-sliced rad- ishes C OFTEN the gelatine in the cold water, then ^ add it with the salt to the boiling stock. Add also the prepared vegetables and the chicken, cool and when about to set pour into an oiled, brick-- shaped mold. (A glass or aluminum bread pan is excellent for this.) Let the loaf stand for a few hours until stiff. Unmold and garnish with let- tuce and mayonnaise. Cold left-over veal or a combination of veal or chicken with a litle chopped ham or tongue may be substituted for the chicken. Canned chicken broth may be substituted for the stock. "Uncooked Fruit" % cup shredded cucum- ber or crisp cabbage 1 cup cooked peas or diced cooked asparagus 1 cup minced left-over chicken or 1 cup canned chicken Pie 1 pastry shell 4""cups ripe fruit — apri- cots, peaches, blackber- ries or raspberries ATAKE pie crust as for any pie, roll it thinly ^^^ and bake over an inverted pie plate, pricking Sugar 1 cup sweetened whipped cream it well before baking so that it will keep its shape and not blister. Just before serving fill it with- the uncooked fruit sweetened to taste, pile the sweetehed whipped cream high on the top and serve at once. Fragments of pie crust which are left-over from baking large pies may be cut into rounds, baked over inverted muffin pans and filled with fruit in the same way. It is well worth while to make a little extra pie crust and use what is left over from your large pie for a supply of little tartlet shells which can be filled with fruit as needed. A Vegetable Meal 'T'HE illustration shows a one plate meal includ- ■•• ing Baked Stuffed Tomatoes, Creamed As- paragus, String Beans, Peas, Buttered Carrots and Duehesse I'otatoes. Some of these Vegetables may be left-overs, for it is often possible to cook on one day a sufiieient quantity of vegetables to serve for more than one meal. The potatoes may be just plainly mashed, but if prepared as shown they make a very at- tractive garnish and serve as boundaries or divi- sions for the different vegetables. For six persons two cups of peas, the tips of one bunch of asparagus, half a dozen young car- rots, two cups of string beans, six tomatoes and three cups of mashed potato will be needed. Duehesse Potato — To prepare the Duehesse Potatoes have the required quantity of potato thoroughly mashed and free from lumps, season with salt, pepper, butter and a little hot milk. The yolk of an egg may be added as it helps to brown the potato more prettily, but its use is optional. Place the hot mashed and seasoned potatoes in a pastry bag which has been fitted with a star tube. Press the potato out to form a border and divisions or nests for the vegetables. Bake in a moderate oven just until the tips of the potatoes are tinged golden brown. Potatoes prepared in this way can be used as a garnish for steak, baked fish, minced meat or indeed in almost any service which calls for mashed potatoes. A Vegetable Meal ' Page 57 WOMAN'S WORLD CALENDAR COOK BOOK Preserving, Jam and Jelly Making Preserves TO PREPARE preserved peaches, pears, apricots, plums, strawberries, raspberries, etc., follow the general directions for canning those fruits, with this exception — use a heavy syrup made of the following propor- tions of sugar and water — two and a half pounds of granulated sugar to three quarts of water — boiled together for five minutes. Various blends of flavoring may be used in preserving, as a little stick cinnamon or a few whole cloves in the syrup for citron, ap- ples, pears, peaches, currants, or fresh figs; lemon or orange rind with that for apples, pineapples, prunes, figs or blackberries, etc. Sometimes in preserving, it is possible to blend fruit flavors by using a contrasting fruit juice instead of water in making the syrup, as currant juice for raspberry pre- serve, rhubarb juice for pineapple preserve, etc. Jams and Conserves Jams are made of fruit pulp with the addi- tion of only a little, if any, water, and then only in case flrm fruits like apples are being used. The right amount of granulated sugar to use in jam making is three-fourths of a pound to a pound of fruit weighed after the fruit is prepared, or a half pound of gran- ulated sugar and a fourth pound of white corn syrup may be substituted. The sugar, and water, if used, should be added to the prepared fruit, the whole cov- ered and allowed to stand in a cool place for several hours to extract the juices. The mixture should then be gradually brought to boiling point and gently boiled, uncovered, until a, little, dropped on a cold plate, will stiffen. The mixture should be poured boil- ing Hot into clean glasses which have been boiled, and when cold and stiff covered with melted paraflin a:nd preferably with tin covers! Plain fruits, cooked in this way are called jams^conserves usually containing a blend of two or more fruits,' and often nuts. It is often possible, by making such a combina- tion, to extend a costly fruit, with one less expensive, as in .the Apple Orange Marma- lade given elseivhere in this book. Jellies Jelly making is wrongly considered a diffi- cult department of cookery. In reality there are only two or three principles underlying its success. First, good fruit free from all decay, and not at all overripe. Second, good judgment. Whatever the fruit the general process of making it into jelly is as follows: 1. Wash fruit in cold water, but do not remove cores, seeds or skins. 2. If small fruit, like currants, crush in preserving kettle and add no water. 3. If large, like apples, cut in small pieces and add a CLuart of water to each quart of prepared fruit. 4. Cook gently until fruit is soft and the juice running freely. 5. Drain through a flannelette jelly bag, allowing at least two hours for the juice to drip through. . If the bag is squeezed, the jelly will be cloudy and therefore less attrac- tive in. appearance. The residue in the jelly bag can always be used for the making of fruit butter. 6. Measure the juice by means of a standard pint or half pint cup. 7. Bring to boiling-point, and boll rapidly for twenty minutes, counting the time from the commencement of the boiling. 8. Add to this juice three-fourths the amount of granulated sugar measured by the same cup used for the juice. The sugar should be measured as soon as the juice is put on to boil, and be placed in a very slow oven, with the door open, to warm through.. 9. Then bring to boiling-point again, and boil briskly for five minutes counting the time from when the mixture begins to boil. Remove any scum that may appear. 10. Lift up the spoon, and hold it side- wise in the air — if jellying point is reached, two rows of drops will form on the end of the spoon. 11. Pour into glasses that have been thor- oughly washed, then boiled. 12. Set aside to cool, away from draughts, and at the end of 24 hours, coyer with melt- ed paraffin. Certain fruits are better suited to jelly- making than others because they contain a larger proportion of pectin — the vegetable starch that causes the cooked fruit juice to stiffen or solidify. These fruits are: Apples, grapes, red currants, gooseberri^, blueber- ries, blackberries, cranberries, crab apples, green apples, plums, quinces, raspberries and barberries. In making jelly from apricots, cherries, black currants, peaches, pineapple, pears, rhubarb, and strawberries, it is necessary to add pectin — either by combining them with some fruit rich in this constituent, as oranges or apples, or by the addition of liquid pectin which may be purchased. No matter what fruit is used, care should be taken to select that which is very flrm, sound, and if possible, a little underripe. ^^ By MRS. IDA BAILEY ALLEN select, I Page 58 THIS IS THE TRICOLATOR SIMPLIFIED COFFEE-MAKER The fibre silk wafer filters the sediment, insoluble fats, everything undesirable, from coffee you drink. Makes coffee that is pure, delicious, appetizing and that aids digestion, producing the beverage so thai it cannot disturb you after retiring. You need no recipe to make the best coffee with a Tricolator, Used everywhere by those who serve the best coffee. We show below the method of Price $4.00 east of the Mississippi includes making individually the most Tricolator, China Coffee Server and 100 fibre perfect coffee ever produced . silk filters, 100 fibre silk wafers go with each Tricolator regardless of size. Tricolatorst Tricolettes and Portable Urns are all pure alun^inum. Cups and saucers not included. The TRICOLATOR CO. TRICOLATORS FOR EVERY COFFEE SERVICE 99 Water Street New York City I TRICOLATING PORTABLE URN $9.60 to $96.00 — 15 cup to 400 cup size "■' ^.y j' WOMAN'S WORLD CALENDAR COOK BOOK Monthly Message for August Beverages OUR three favorite beverages — tea, coffee and cocoa — form an excellent basis for iced drinks. To make good tea use a china pot; a teaspoon of tea for each indi- vidual and a cup of freshly-boiling water for each person should be poured upon the leaves, which should stand for three minutes. Then it should be poured from the leaves. For icing or chilling, use more for each person. To be at its very best, it should be poured boiling onto freshly-cracked ice and served with powdered sugar, sliced lemon and a sprig of mint. If prepared ahead of time, it should be chilled next to the ice, in a tightly-corked bottle. Iced tea is delicious with a tablespoon of lemon sherbet to each serving. Essentials of Good Coffee Coffee is our favorite national drink. First, the utensils must be clean. The pot must be thoroughly scrubbed after using, with soap and hot water, then rinsed and scalded to remove any trace of oily film. If a perco- lator is used, the tube should be cleansed with a brush; and if a cloth bag or filter is used, it should be cleansed in hot water, rinsed and dried in the sun. Second, boiling water must be used to re- tain the true coffee fiavor — the delicate, aro- matic oils, on which flavor depends, cannot be retained if cold water is used. Third, a full tablespoon of coffee roasted to just the right brown must be allowed for each person. It should be ground like coarse cornmeal. The coffee itself should be of good quality and free from chicory. How to Blake It There are three methods of making. The best is by filtration, because less caffeine is extracted from the coffee. The next best is used by coffee tasters; a full tablespoon of coffee for each person is measured into a heated pot, the freshly-boiling water (a cup for each person ) is poured into it — the whole is closely covered and allowed to stand in a warm place for ten minutes. The third method calls for the use of the percolator. Serve the coffee clear for best results; with a little sugar if desired. A little cream may be added or undiluted evaporated milk or whole milk heated to the temperature of the coffee, to bring up the food value. Cocoa has a place in the menu as a bev- erage and as a food, for it contains consider- able fat, a little starch, and invariably, some sugar; and when taken as plain beverage it should be made with at least half milk. The cocoa and water themselves should be thor- oughly boiled together, in order to cook the cocoa; as per directions the milk should be added and the whole, together with the sugar and a little salt, be brought to boiling point. If the cocoa is to be iced, as in tea, it should be made a little stronger than when served hot. To make iced cocoa or cocoa milk shake syrup, dissolve three pints of cocoa which is deficient in fat in a scant four cups of tepid water. Add four cups of granulated sugar and a few grains of salt, bring to boiling- point, boil hard for ten minutes, transfer to sterilized bottles, fill to overflowing, seal and use as desired. For cocoa milk shake take one-fourth cup of this syrup with sufficient milk to fill a tumbler. For a cocoa egg nog combine four tablespoons of syrup, one-half cup of milk, a few drops of vanilla and a well-beaten egg. All the drinks containing egg or milk, or malted milk are food drinks, so are butter- milk and kumiss. When they are used in the luncheon or supper menu they help to furnish the muscle-making balance. Egg drinks and simple milk shakes are excellent for children. There are two other food beverages which can be used with profit. One is a good "cereal coffee," containing plenty of hot milk; the other is a malted milk, containing a high food value. Both of these beverages may be served cold and can help to vary the Summer drinks for both adults and children. Summei- Drinks For a taste of something acid there should be plenty of lemons in the icebox, and other fresh fruits to make up refreshing drinks. Oftentimes there are a few left-overs, such as a dish of raspberries, some peaches, half of an orange, a few currants, which can be brought to boiling point with a little water and strained — to which can be added a littlo lemon .iuice, sufficient iced water for dilution and either sugar or syrup to sweeten. Then there is grape juice, ginger ale, the juice from canned pineapple, bottled logan- berry — lime — grape and apple juice may be secured and kept, on hand. These refreshing drmks belong in the menu, because of their acidity, which whips the liver into action and helps to cleanse the blood, and because they are a means of introducing more water which helps to induce perspiration and cool- ness. If they are used in a meal, however cream or milk should not appear. By MRS. IDA BAILEY ALLEN 'CSSMV Page 60 WOMAN'S WORLD CALENDAR COOK BOOK Balanced Ration for August Tested Menus for One Week -^ Days Breakfast Luncheon or Supper Dinner SUNDAY Cantaloupe Oatmeal Cooked in Milk Top Milk Corn Fritters Bacon Coffee (Adults) Milk (Children) Fried Tomatoes with Milk Gravy Muffins and Butter Baked Custard. Hot or Iced Tea Braised Steak Mashed Potatoes "Lady" Cabbage Bread and Butter Beet Salad Peach Shortcake Hot or Iced Coffee MONDAY Pears Flakes Top Milk Meat and Potato Cakes (Left-overs) Rolls and Butter Coifee (Adults) Milk (Children) Tuna Fish Salad with Ei'aporated MiUc Mayonnaise Blackberries Ginger Cookies Hot or Iced Tea Broiled Veal Chops Creamed Potatoes Corn on the Cob Fruit Betty Hard Sauce Hot or Iced Coffee TUESDAY Grapes Farina Top Milk Shirred Eggs Corn Muffins and Butter Coffee (Adults) Milk (Children) Potato and Egg Salad Boiled Dressing Graham Rolls and Butter Caramel Bread Pudding Hot or Iced Tea Nut Loaf Peanut Cream Sauce Cauliflower or Brussels Sprowts Bread and Butter Cucumber Salad Blueberry Mold Cream Hot or Iced Coffee WEDNESDAY Watermelon Nut Loaf (Browned) Toast and Butter Coffee (Adults) Milk (Children) Creamed Salmon Lettuce Dressed at the Table Coffee Cake Hot or Iced Tea Brown Fricassee of Chicken Mashed Potato String Beans Bread and Butter Cole- Slaw Charlotte Russe Hot or Iced Coffee THURSDAY Baked New Apples Hominy Top Milk Boiled Eggs Toast aJid Butter Coffee (Adults) MUk (Children) Stewed Fresh Lima Beans Sliced Tomatoes with French Dressing Raiai'n Bread and Butter loed Cocoa Chicken Stew with Dumplings (from Fricassee) Fried Egg Plant Lettuce and Pepper Salad Sponge Cup Cakes (Left-overs) with Rich Cocoa Sauce Hot or Iced Coffee FRIDAY Peaches Frizzled Dried Beef with Potatoes Rolls Butter Coffee (Adults) Milk (Children) Macaroni in Cheese Sauce Rye Bread and Butter Grapes Hot or Iced Tea Beefsteak Pie Buttered Carrots Bread and Butter SUtoed Tomatoes Old-fashioned Bak^d Apple Sauce with Cream Hot or Iced Coffee SATURDAY Watermelon Flakes Top Milk Codfish Cakes Chili Sauce Toast and Butter Coffee (Adults) Milk (Children) Tomato and Cheese Stew Crackers and Butter Warm Gingerbread Hot or loed Tea Baked Stuffed Fish Potatoes en Casserole Stewed Onions Bread and Butter Salad of Left-o\'er Vegetables _ Uncooked Fruit Pie Hot or Iced Coffee Variations of the Basic Menus for Every Meal of the Month Breakfast Remember that when a cereal is served, a rather bland fruit should be selected. Instead of cooking oatmeal always in milk, substitute for it corn- meal, hominy, rice, or farina. This will give a change for each week in the month. Instead of always serving corn fritters, try new apple frit- ters, peach fritters, or clam fritters. Substitute ham for bacon; fish for meat in the meat and potato Cakes ; tomato omelet for shirred eggs ; po- tato and nut balls for nut loaf ; thin slices of broiled ham for boiled eggs ; creamed salmon for frizzled dried beef ; and baked bacon for codfish cakes. Luncheon or Supper Occasionally, for the main dish, try fried egg plant with creamed corn ; salmon salad made with peas and shredded cabbage ; cottage cheese balls on slices of tomato ; creamed tuna fish combined with cooked macaroni ; stewed corn ; Italian spa- ghetti ; or escalloped potatoes and cheese. For dessert, use any of the custard mixtures instead of baked custard, as bread custard ; floating is- land ; cereal custard pudding. For the ginger cookies, use bran or oatmeal cookies, or any simple cake; for the caramel bread pudding, try an old-fashioned bread and fruit pudding ; instead of coffee cake, try individual, peach .shortcakes ; and instead of raisin bread and butter and warm gingerbread, use a cornstarch pudding, a fruit tapioca, sponge cake, or peach cobbler. Dinner Plan occasionally to have a pot roast, a small baked Virginia ham, or corned beef. From the pot roast you can serve cold, sliced beef with horseradish sauce ; the ham can be used up in various ways, several of which are given in this book ; and what is left of the corned beef may be served cold for the next day at luncheon. In- stead of potatoes, use boiled rice ; creamed nood- les, or. spaghetti. For vegetables, the market or garden must be dictator. It is a good rule to follow, that at least one vegetable of pronounced color should be introduced into a menu, so draw liberally upon string beans, carrots and tomatoes ; and if you have a salad with a high aesthetic touch, use a vegetable that is less decorative, as corn, creamed cucumbers, or cabbage. For des- sert, draw heavily upon the fruits — they are cooling and therefore appetizing. Any kind of shortcake may be substituted for peach shortcake, such as blueberry or blackberry shortcake. Any fruit "Betty" may be used, as cherry, peach, or apple ; blackberry mold may be substituted for blueberry mold ; the charlotte russe may be varied by beating a little dry cocoa into the cream ; the sponge cup cakes may be served with stewed blackberries, instead of cocoa sauce. By MRS. IDA BAILEY ALLEN Page 61 WOMAN'S WORLD CALENDAR COOK BOOK Tested Recipes for August All Measurements Are Level -1^ Spoon Bread 1 teaspoon soda 2 teaspoons salt 2 egffs, well beaten 2 cups cornmeal 1 % tablespoons butter or vegetable fat 1% cups sour milk or buttermilk CCALD the cornmeal with boiling water until •^ it is the consistency of thick mush. Then add the butter, the sour milk and soda stirred to- gether, and the remaining ingredients. Transfer to a well-oiled pie plate or shallow pudding dish and bake for tiiirty-five minutes in a moderate oven— 350° F. New Potatoes en Casserole OELECT medium-sized new potatoes, scrape off ^ the skins, rinse the potatoes in cold water and place in a casserole, allowing two for each person. Dust them with salt and on each potato place a half spoon of bacon drippings, clarified ham fat, butter, or margarine. Pour enough water into the casserole to barely cover the bottom, cover and bake gently for about forty-five minutes in a moderately hot oven — from 350° to 375° F. Sponge Cup Cakes Vi, teaspoon salt 1 cup flour 1 teaspoon baking po\\ - del- 4 eggs 1 cup sugar Grated rind y^ lemon Juice % lemon Grated rind ^4 orange OBPARATB the eggs, beat the yolks till light, •^ and add the sugar, fruit rinds and lemon juice. Beat until very creamy, add the salt and whip the egg whites stiff. Sift together the flour and baking powder and add this alternately with the beaten egg whites to the first mixture, folding them in. Transfer to slightly oiled cup cake pans and bake from twenty-five to thirty minutes in a moderate oven — 350° P. If desired, the cup cakes may be sprinkled lightly with a little shredded coconut or a few broken nut-meats, before baking. Potato and Egg Salad Vi teaspoon paprika Vj, cup French dressing 1 cup Chili Mayonnaise 3 hard-cooked eggs 3 diced cooked large potatoes ^^ teaspoon salt CUT the eggs into slices or chop them coarsely. Blend with the potatoes, add the seasonings and pour the French dressing over all. Set aside for at least half an hour. Turn into a salad bowl, garnish with Chili Mayonnaise, Cole-Slaw, and a few strips of pimiento, and with olives, ripe, plain or stuffed. Chili Mayonnaise Vj teaspoon salt Vi teaspoon pepper Vi teaspoon dry mustard 1/4 cup evaporated milk % cup oil 3 tablespoons vinegar % cup Chili sauce y2 teaspoon grated onion pUT all the seasonings together in a bowl and ■'• mix well. Add the evaporated milk, then beat in the oil slowly with an egg beater. Add the vinegar just as in making ordinary mayon- naise and last of all stir in the Chili Sauce and grated onion. Cole-Slaw CHOOSE firm, crisp cabbage, shave it as finely as possible with a very sharp knife and add to two cups, one-quarter teaspoon of celery salt Potato and Egg Balad tvith Chili MuyoHiiaise and Vole-Slaw f^ Page 62 WOMAN'S WORLD CALENDAR COOK BOOK Tested Recipes for August Nutrition and Economy Tlie PressiiiG Cooker is an exccUciit device to speed lip canning Here are a few foods recently put up l>y this method or one-eiglitli teaspoon of celery seed, or one-half cup of finely chopped fresh celery. If celery seed or chopped fresh celery is used, add one-quarter teaspoon of salt to each two cups of cold slaw. Then stir in a third cup of French or cooked salad dressing. Nut lioaf 2 cups ground mixed nuts 2 % cups bread crumbs 1 cup milk 1 cup tomato juice 2 eggs 1^ teaspoons sage 1 tablespoon ground onion 1% teaspoons salt % teaspoon pepper /^OMBINE the ingredients in the order given ^^ and let stand for half an hour. Then shape into a loaf, place in a well-oiled pan and bake for forty minutes in a hot oven — 375° P. Peanut Cream Sauce 1 tablespoon butter or vegetable fat 2 tablespoons peanut but- ter % teaspoon, salt ^ teaspoon- pepper 2 tablespoons flour IV. ctfps milk ■V/TELT the butter, add the peanut butter and '^^ seasonings and, when liqueiied, the flour. Gradually stir in the milk, bring to boiling point, and let the mixture boil for three njinutes. Peacli and Pear Salad 1 tablespoon finely- chopped mint (op- tional) ^^ Nut mayonnaise Lettuce 3 peaches 3 pears French fruit dressing 6 chernes 6 almonds or hazel nuts" 6 cream cheese balls * PEEL the peaches and pears, cut into halves and remove the pits and cores. Lay the fruit in a dish, pour a measare of Fi|nch Fruit Dress- ing over it to moisten and IW these stand to- gether for half an hohr in a cool, place. In the meantime, remove the ston^ from the cherries and replace with an almiond or hazel nut. also make cream chees'e balls the size of a large marble and roll these in the finely chopped mint. Line a salad bowl with lettuce, arrange the peach and pear halves in it alternately, putting a cream cheese ball in the cavity of each peach and a cherry in the cavity of each pear. Pass Mayonnaise or Nut Mayonnaise in a separate bowl. Frencli Fruit Dressing 3 tablespoons oil y^ teaspoon salt 2 teaspoons powdered sugar 1 tablespoon lemon juice TV/TEASUIIE the oil, add the salt and sugar and -'■'-'■ beat the lemon juice in thoroughly. Serve only with Fruit Salads. "Lady" Cabbage ^HOP or shave the cabbage finely, then plunge '— ' it into boiling water, containing a teaspoon of salt to the quart, and boil it rapidly for twelve minutes. Drain, and season with pepper and a little butter, sweet cream, or slightly soured cream, and serve. Pineapple witii Lemon Juice and Sugar OELECT a pineapple which is thoroughly ripe '-' — the test for this being to pull one of the leaves out of the crown of the pineapple. If it comes away easily the fruit is ripe. Peel the whole fruit, remove the eyes and shred the friiit with a fork, beginning at the base and working up to the crown.. In this way you will not have any of the core left in the shredded fruit. Sprinkle generously with sugar and pour one tablespoon of lemon juice over the shreds from one pineapple; Let stand in a cool place for an liour before serving. Graham Mufiins 1 cup white flour 2 tablespoons sugar or % teaspoon salt honey 3 teaspoons baiting pow- 1 egg der 1 cup miilk 1 cup graham flour 2 tablespoons shortening GIFT together the white flour, salt and baking '^ powder, add the graham flour, then the sugar or honey, the egg beaten lightly, milk and melted shortening. Beat all thoroughly and bake about twenty minutes in well-oiled heated gem pans. Have the oven moderately hot — about 350° F, By MRS. IDA BAILEY ALLEN »>■■.. Af Page 63 WOMAN'S WORLD CALENDAR COOK BOOK Tested Recipes for August All Measurements Are Level I Frozen Fruit Cream l^^ cups cream Ice Salt 2 cups fruit — peaches, strawberries, raspber- ries or apricots 1 cup sug:ar /^RUSH the fruit thoroughly, add the sugar to ^-' it and let both stand together for an hour, stirring occasionally to help in the dissolving of the sugar. Beat the cream until thick but not too stiff, combine it with the fruit and freeze, using three parts of ice to one of salt. Griddle Scoiies 3 cups flour 1 teaspoon salt 3 teaspoons baking pow- der 2 tablespoons shortening 1 egg About % cup milk GIFT together the flour, salt and baking powder, ^ rub in the shortening with the fingers, beat the egg, yolk and white together, and use it with the milk to make a light soft dough ; divide this into three portions, pat or roll into rounds half an inch thick and cut these across to make four triangular shaped cakes. Bake on a heated, slightly oiled griddle quite slowly (about twelve minutes in all), that the cakes may be thor- oughly done in the center. Turn when browned on one side. Stewed Fruit withi Dumplings 1 quart blackberries or huckleberries 1 cup sugar 2 cups water Dumplings Few grains salt piCK the fruit over carefully and wash it. ■*■ Add the sugar, salt and water and cook until the juice flows freely, then drop into it small dumplings, cover closely and cook for twenty minutes without removing the lid of the pan. Serve all together in a deep dish with or without a hard sauce. Dumplings IV^ cups flour Yi teaspoon salt 1 teaspoon baking pow- der About Yz cup milk GIFT together the flour, salt and baking pow- ^ der, mix to a dough with the milk and drop with a spoon into the boiling fruit, using about one tablespoon of dough to each dumpling. BoUed Salmon with Tomato Cream Sauce and Fried Tomatoes 2 pounds salmon 1/4 cup butter or vege- table fat 3 firm tomatoes V2 cup cooked tomato pulp 2 tablespoons flour ^ cup milk XXTASH the salmon and cook it in boiling salted •' water for three-quartens of an hour. While it is cooking melt the butter or vegetable fat and fry the tomatoes in it having iirst sliced them thickly and dipped each slice in a mixture of one tablespoon of flour, one-quarter teaspoon of pepper and one-third teaspoon of salt. Cook gently until golden brown, and set aside to keep hot while making the sauce. To prepare this add two tablespoons of flour to the butter re- maining in the frying pan, cook until smooth, then stir the milk in slowly and last of all add the tomato pulp. Cook until thick, strain and pour round the salmon on a serving dish. Gar- nish with the fried tomatoes and ripe olives. Oatmeal Coolied in MUk TT IS often convenient to serve cereal as the ■'• main dish at breakfast. This is a good plan, if sufficient milk is served with it to balance the meal. In many cases cream is preferred by vari- ous members of the family, so, in order to add sufficient muscle-making nutriment, it is necessary to add milk to the oatmeal or cereal while cooking. Boiled Salmon mth Tomato Cream Sauce and Fried Potatoes Page 64 WOMAN'S WORLD CALENDAR COOK BOOK Tested Recipes for August Nutrition and Economy A Balanced Summer BreaTcfast Menu Sliced Pineapple Graham Muffins and Butter Egg Shirred on' Creamed Ham Coffee with Cream and To do this, follow the usual recipe on the pack- age, substituting half milk for the amount of water called for, or prepare the oatmeal with three-fourths the amount of water called for, adding a cup of undiluted evaporated milk to the oatmeal while it is cooking. Fruit Betty Lamb XeiTapin 1 tablespoon Worcester- shire Sauce 1 cup water or stock Yz cup cream 2 hard-cooked eggs cups tart apples, chopped fine, or stewed apricots, peaches, plums or cherries, well drained i cup light brown sugar % teaspoon each ground cloves and cinnamon 3 cups soft bread crumbs 2 tablespoons butter or vegetable fat OIL a baking dish and put in a layer of the fruit. Sprinkle with part of the sugar mixed with the spice and cover with crumbs. Repeat until all is used, making the last layer of crumbs. Sprinkle over the remaining sugar and dot with the butter. Cover and bake for forty-five minutes in a moderate oven — .350° F. — then remove the' lid and brown the pudding quickly. Serve hajf warm with cream, or hard or lemon sauce. ; „" ; Eggs Shirred on Creamed Ham IV2 cups minced left-over G eggs ham Paprika ■'^ 2 cups white sauce MINCE cold boiled ham or left-over frizzled beef and add this to the White Sauce. Oil a large fire-proof baking dish or six individual baking dishes, pour in the creamed ham and break the eggs over it. Dust with paprika and bake in a moderate oven — '.350° F. — ^for about twelve minutes — until the whites of the eggs are set. Cucumber Sandwiches 2 cups cold lamb cut into dice 2 tablespoons butter 1 teaspoon dry mustard % teaspoon salt 1 tablespoon flour pREPARE a sauce by blending together the •'■ butter, flour, mustard and salt, adding the stock or water, cream and Worcestershire Sauce and cooking five minutes after it reaches boiling point. Next, put in the yolks of the eggs rubbed through a sieve, also the meat. Heat gently, add the whites of eggs cut small and serve on toast. Baked Rice Omelet 1 cup cold boiled rice 1 cup warm milk 2 tablespoons melted butter Vi teaspoon salt % teaspoon pepper 2 eggs pOUR the milk over the rice, add the salt, pep- ■ per and one tablespoon of the melted butter, then stir in the eggs which have been beaten until light. Heat the remaining tablespoon of butler in a frying pan and when hot pour the ' onjelet into it. Bak^' in a moderately hot oven — about 350° F. — until the eggs are set. Fojd together, turn onto a hot platter and serve with a Cheese Sauce. Bice Muflfins 1 cup left-over cooked rice. 1 fgS 3^ l,a"blespoons melted but- ter or vegetable fat 2 cucumbers 1 teaspoon onion juice Ys cup mayonnaise Salt and pepper ';- Slices of buttered whole 'Vheat or, Gi^aham bread ' PEEL and chop the cucumbers finely, drain thoroughly and add the onion juice, seasonings and mayonnaise. Spread between the slices of buttered bread. I ' and m \ butteri 2% cups- flour V2 teaspoon salt 3 teaspoons baking pow- der n tablespoons sugar % cup milk GIFT together the flour, salt and baking powder, ' P mix the rice and sugar in witjj the flngers of~ fork and' moisten witif-the egg, milk and melted shortening. Beat thoroughly, turn into well-oiled muflin pans and bake twenty to twenty-five minutes in a quick oven — 375° F. By MRS. IDA BAILEY ALLEN Monthly Message for September Flavorings and Seasonings THK difference between cooking and good cooking has always been a matter of the proper seasoning and flavoring. Spices and herbs of all kinds were sought after in such degree that the discovery of our western hemisphere was in part due to the quest of the old explorers for the fragrant spice lands of the East. But it has taken years of scientific experi- mentation to bring us to the point where we can have them bottled in liquid form on the kitchen shelf. Not long ago it was necessary to stock the pantry with all kinds of dried seasonings and a long array of spice boxes, but it is all a part of progress that the selfsame spices and many of the much-used seasonings, as celery, onion, garlic and the like, as well as a bewildering array of extracts, can be pur- chased in liquid as well as other forms and at the same time be both economical and practical. Modem Flavorings Conserve the Honsevpife's Time In everything pertaining to the home the modern tendency is toward condensation and efllciency. It has become necessary, on ac- count of the ever-increasing help problem, to minimize the housewife's labor in every possible way. This is probably why season- ings, as well as flavorings, have been put in essence form. They take up little space, fit equally well into the kitchenette or pantry, do not deteriorate on standing, and may lit- erally be used in "a jiffy." Think of the time, for instance, it takes to patiently scrape up onion juice from the surface of a cut onion in comparison with the moment it takes to open a bottle and add a drop or so of onion extract to the dish that is being prepared. Varying the Flavor My pupils, many of whom are experienced housewives, study with interest the array of flavorings and seasonings that may always be found in my experiment kitchen. There are not only vanilla, lemon, orange, pistachio, almond and rose, but, in addition, a group of bewildering fruit flavorings, and spices and spice essences as well. "For what are all these used?" they ask. "I only find it neces- sary to buy vanilla and lemon." Then I ex- plain that one of the newest things about modern cookery is the use of the flavorings and seasonings that great manufacturers are preparing for the betterment and simplifying of cooking. EverV family becomes tired of the "same old thing." I frequently visit households in which the taste of the food is always the same. The family appetites are gen-' erally flagging, and the housewives complain of the monotony of their work. These house- holds need a change of food, not necessarily to strange and bizarre dishes, but a change in the usual diet, such as a little cherry or raspberry extract instead of so much vanilla in the tapioca pudding; a carefully-blended mixture of spices in the grape- juice gelatine; or a hint of vanilla, lemon and rose in com- bination in the everyday recipe. At first this may sound a little extreme, but it is really nothing but good, sound psychology. It has been proved, over and over again, that when a family tires of a certain kind of food they will still like it in another form. Seasoning Balance Neither is it an extravagance to keep on hand a variety of extracts. It simply means a small outlay at the beginning. A little ex- perimentation will soon show you how they can be used in flavoring and making delicious those economical dishes that tlie family usually disdains! A Seasoning Basket and What It Should Contain I always keep a seasoning basket beside my kitchen stove. In it is a salt shaker, a pep- per shaker and still a third one, containing a blend of seven parts of salt to one of pep- per- — ^just the right proportion for general seasoning — some poultry seasoning, dried powdered parsley, a bottle of mace, one each of celery, onion and garlic extract or salt, together with catchup and Worcestershire. Whenever a soup is made of left-overs or I make up one of those nondescript dishes of meat left from the baby's broth, this season- ing basket is called upon to make the food delicious and appetizing. Salt and pepper, alone, would not . be enough. Sometimes a mixture of two or three in sparing quantities will save the day. The seasonings which go into the various dishes and make them what they are when they appear on the table are both the spice and essence of life. By MRS. IDA BAILEY ALLEN r Page 66 WOMAN'S WORLD CALENDAR COOK BOOK Balanced Ration for September Tested Menus for One Week Days Breakfast Luncheon or Supper Dinner SUNUAY Grapes Steamed Uice Top Milk Creamed Dried Beef One-Egg Muffins and Butter Coflfee Egg Salad Cooked Dressing Bread and Butter Bran Cookies Cocoa Tomato Soup Hamburg Steak Boiled Potatoes Spinach Bread and Butter Marshmallow Creme Sauce Coffee MONDAY Sliced Peaches Plain Omelet Graham Muffins and Butter Coffee Cream of Tomato Soup and Croutons Toasted Cheese Sandwiches Stewed Blueberries Drop Nut Cakes Tea BroUed.Pork Chops Creamed Potatoes Succotash Bread and Butter Doughnuts Coffee TUESDAY Prunes Commeal Mush Corned Beef Hash with Peppers (from Canned Corned Beef) Toast and Butter Coffee Corn Chowder Banana and Nut Salad Bread and Butter Cookies Cocoa Baked Fish Creamed Spaghetti String Beans Pickled Beets Baked Indian Pudding Cream Sauce Coffee WEDNESDAY Apple Sauce Creamed Potatoes Broiled Bacon Reheated Rolls and Buttfc- Coffee Stuffed Potatoes LiCttuce with French Dressing Bread and Butter Baked Custard Milk or Tea Little Beef Rolls Boiled Rice Cauliflower with Cream Sauce Bread and Butter 1 Sliced Tomatoes with French Dressing Chocolate Blanc Mange Coffee THURSDAY Oranges Wheat Cereal Top Milk Poached Eggs Rye Muffins and Butter Coffee Creamed Tuna Fish on Toast Fried Potatoes Bread and Butter Snow Pudding Custard Sauce Tea Cream of Spinach Soup BoUed Halibut White Sauce Bread and Butter Sliced Peaches Coffee FRIDAY Molded Cereal (Left-over) with Fruit Top Milk Potato and Halibut Cakes (Irfft-wers) Muffins and Butter Coffee Dairy Cheese Salad Bread and Butter Doughnuts Coffee Ham Baked in Milk Baked Sweet Potatoes Bread and Butter Apple Pie Coffee SATURDAY Iced Melons Boiled Eggs Waffles and Honey Coffee Egg Salad Boiled Dressing or Mayonnaise Bread and Butter Plain Cake Stewed Fruit Tea Fricasseed Chicken Boiled Rice Fresh Lima Beans Homemade Pickles Orange and Date Ice Cup Cakes Coffee Variations'; pf the Basic Menus for Every Meal of the Month Breakfast Now that the weather is becoming cooler, break- fast can be more substantial. All of the hot muf- fins will be welcome, and what a list there is ! Corn muffins, nut-raisin — graham — rye — entire wheat — cereal muffins and plain muffins into the batter for which a little left-over cooked bacon or minced ham may be stirred. Baking powder bis- cuits are in order-neither plain with butter, or with syrup or honey. Spoon bread — French toast, corn fritters, pancakes baked on an unoiled grid- dle, waffles, either plain or containing a little left- over rice or corn scraped from the cob, are easily made. With a list of such suggestions, why should breakfast ever become monotonous ! ^~- Luncheon or Supper As the fall comes on the noon luncheon must change in character. At least three times a week a substantial soup may constitute the main dish — and if sufficient variety is introduced, the family will welcome it. When this is done, it is possible to provide adequately for all members of the fam- ily with almost no extra cooking. There are all the substantial soups of legumes as split pea, dried lima beans, lentils and kidney beans, that are meat substitutes ; cream soups made with milk also belong in this classification. When any of these are served, a fruit dessert is apropos — but if a plain vegetable soup is introduced, the muscle making balance must be made up in the dessert. Baked custard, rice and raisins cooked in milk, nuts in the shell, junket and almost any milk or egg desserts will accomplish this. Dinner There is no greater help in dinner getting than to have a meal that can be at least partly pre- pared in the morning while the general work is going on. Nearly all desserts can be at least started in the morning. All of the desserts sched- uled for these September dinner menus, can be done ahead — so in substituting others to create variety for the month, choose dishes of like char- acter, as for instance, molded farina instead of rice ; cup cakes or jelly balls for doughnuts ; baked fruit tapioca for Indian pudding ; caramel, coffee or lemon blanc mange for chocolate blanc mange ; any frtsh fruit instead of peaches ; peach or grape pie instead of apple, and peach or lemon sherbet instead or orange and date ice. By MRS. IDA BAILEY ALLEN r Page 67 WOMAN'S WORLD CALENDAR COOK BOOK Tested Recipes for September All Measurements Are Level Braided Coffee Cake 1 pint milk 4 tablespoons butter or vegetable fat V^ cup sugar % teaspoon salt 1 yeast cake Vi cup lukewarm water About 5^ cups flour 2 eggs 1, cup seeded raisins OCALD the milk, add to it the butter or vege- ^ table fat, the sugar and salt, cool and when tepid add the yeast cake which has been dis- solved in the water ; add also half of the flour to make a thick batter, liet this rise until light and spongy, then beat and add the eggs, next the raisins and the remainder of the flour. Knead until smooth and elastic and set aside to rise. When the dough has doubled its bulk turn out onto a floured board, divide into three portions and work each with the hands into a long roll. Braid these three portions together, place in a ring mold and allow to rise until the dough has again doubled its bulk, then brush over with melted butter, sprinkle with sugar and bake in a moderate oven — 350° F. — from half to three- quarters of an hour. Bran Cookies % cup sugar ^/^ cup butter or vegeta- ble fat ^ cup molasses 2 eggs % cup milk 1 cup raisins 2 cups bran 1^^ teaspoons baking powder 2 cups flour % teaspoon salt % teaspoon ground ginger ^REAM the sugar and butter, add the molasses, ^-' next the beaten eggs and milk, then the raisins and bran, and lastly the remaining dry ingredients which have been sifted together. Drop by teaspoons onto a well oiled cookie sheet and bake from twelve to fifteen minutes in a moderate oven— .350° F. Baked Indian Pudding 1/^ teaspoon salt 1 teaspoon ground ginger 1 quart milk A scant half cup corn- meal ^^ cup molasses OCALD the milk, stir the cornmeal in very "^ slowly and cook in a double boiler for half an hour. Add the molasses, salt and ginger, pour into an oiled baking dish and bake two hours in a slow oven— 300° to 325° F. If desired, one and one-half cups of ehoppe Apples on a Stick /^HOOSE bright red apples, wash and dry thor- ^-' oughly and Insert a wooden skewer into stem end of each. Prepare a glace sugar by boiling together two cups of sugar and one of boiling water until a little dropped in cold water is brittle ; if using a candy thermometer cook to 315° F._ Dip each apple into this boiling syrup having it in a small pan so that apples may be completely submerged. Stand apples on oiled plate to harden the glace. Cream of Lima Bean Chowder % cup diced salt pork 1 small minced onion 1 pint fresli lima beans 3 cups water 2 tablespoons flour pUT salt pork into saucepan and cook until ■■■ crisp ; remove pieces of meat and cook onion in the fat. Add lima beans and water and cook until beans are tender. Thicken with flour which has been rubbed smooth with just enough water to moisten it. Cook three minutes, add milk and bring to boiling point. Season with salt and pa- prika and sprinkle parsley over the chowder just before serving. Aftenioon Tea Biscuits 3 cups scalded milk 1 teaspoon flnely-chopped parsley Croutons 3 cups pastry flour % teaspoon salt 3 teaspoons baking pow- der 4 tablespoons shortening 2 tablespoons sugar % cup currants % cup milk SIFT together flour, salt and baking powder, rub in shortening with fingers, add sugar and currants and mix to a soft, light dough with milk. Pat or roll out on a floured board, to half an inch thickness, cut into small rounds and bake in oiled pan in quick oven — 375° F. — ten to twelve min- utes. Servo hot. Cheese Crackers SPREAD plain crackers with butter or margar- ine, sprinkle thickly with grated cheese which has been seasoned with paprika and salt if needed. Lay crackers close together on a flat pan and bake until cheese has melted and slightly browned. Serve as an accompaniment to plain salad. Cranberry Ice 1 pound cranberries 2 cups sugar 2 cups water Juice of 2 lemons WASH and cook cranberries with water until tender. Sift, add sugar and stir until thor- oughly dissolved. Cool, put in lemon juice, and freeze using three parts ice to one of salt. Serve as a dessert or in sherbet glasses as an accom- paniment to poultry. Pried Cornmeal Mash 3 cups boiling water 1 teaspoon salt % cup cornmeal PUT water and salt into the inner vessel of a double boiler, add cornmeal slowly, cook over direct heat ten minutes, then over boiling water thirty minutes. Pour into an oiled bread pan and cool. Cut into slices, roll in dry cornmeal and fry slowly on both sides until crisp and brown. If used with bacon or sausage season the mush with sage, and fry in bacon or sausage fat, but if used as a dessert or with maple syrup, do not add sage, and fry in butter, or vegetable fat. Clear aiacaroni Soup Vs cup minced carrot 2 cloves 1 minced onion % cup minced celery 2 tablespoons butter or vegetable fat 5 cups boiling water 1^ bay leaf 1 teaspoon salt % teaspoon pepper 1 teaspoon Worcester- shire sauce 2 teaspoons beef extract or vegetable fat COOK the carrot, onion and celery in the butter for ten minutes. Add the boiling water, bay leaf and cloves and simmer until the vegetables are tender. Season, strain and add the Worces- tershire Sauce and extract. Garnish with half inch pieces of cooked macaroni. Four and a half cups stock may be used in place of extract and water if desired. Cheese and Lettuce Salad Sandwiches 1 snappy cheese or 1 6 slices of buttered bread cream cheese 1 cup Chili Mayonnaise Fresh, crisp lettuce ■p\IVIDE cheese into nine portions and form ■'■-' each into a ball. See that the lettuce is Apples on SUchs > By MRS. IDA BAILEY ALLEN i Page 74 WOMAN'S WORLD CALENDAR COOK BOOK Tested Recipes for October Nutrition and Economy thoroughly dry, place two or more leaves on a slice of buttered bread and pour onto it a large spoon of Chili Mayonnaise. Cover vcith another slice of buttered bread and put three cheese balls in a little pile on top of each sandwich. 4 tablespoons cold water ^^ teaspoon vanilla "Whipped cream Caramel Coffee Jelly with Cream % cup granulated sugar 3 cups boiling coffee 1 1^ tablespoons granu- lated gelatine CARAMELIZE one-quarter cup of sugar by placing it, dry, in a heavy frying pan and stirring it over a gentle heat until golden brown. The sugar must be watched carefully as jt readily Burns. As soon as melted, add the boiling coffee to it — use a long handled vessel to pour it from as caramelized sugar is intensely _ hot and the steam rising from the cofEee as it is poured out might easily burn the hand if it were too close. Cook until smooth. Meanwhile soften gelatine in cold w-ater, dissolve in hot cofEee, add remaining sugar and when partly cooled, the vanilla. Turn into molds which have been dipped in cold water, chill, unmold and serve with garnish of whipped cream. Pumpkin Custard Pie 1% cups milk 1 cup steamed or baked sifted pumpkin Pastry 3 eggs V2 cup brown sugar ^ teaspoon salt Vi, teaspoon ginger V4, teaspoon cinnamon BEAT eggs until light, add sugar, salt, spices, milk and pumpkin. Line a pie plate with pastry, pour pumpkin custard into it and bake in moderate oven — 350° F. — ^until set — about thirty minutes. Floating Prime Whip 1% cups chopped stewed prunes 1 cup heavy cream or evaporated milk SOFTEN gelatine in prune juice, then melt over hot water. Add with lemon juice to chopped prunes. When almost cold add cream or evap- orated milk which has been whipped stiffly. Beat, 1 tablespoon gelatine % cup prune juice 1 tablespoon lemon juice thoroughly together and drop by tablespoons into a deep dish containing soft custard. To whip evaporated milk — set the can contain- ing it in a pan of cold water, bring to boiling point rapidly, chill at once and whip as you would ordinary cream. Smoked Fork Tenderloins with Spinach IF TENDERLOIN appears very dry soak it over-night in cold water. Scrub thoroughly and place in a pan with cold water to cover, bring slowly to boiling point and if water is very salt, replace with fresh, otherwise continue cooking in same water. As soon as water boils add a table- spoon of mixed whole pickling spices — cloves, bay leaves, pepper corns, mace, etc. The length of time needed for cooking will depend on size of ten- derloin — two pounds will probably take about one and one-half hours. Serve with boiled spinach which has been cooked until tender, finely chopped, seasoned, then packed into small molds or cups and allowed to stand ten minutes before turning out. Serve with Horseradish Brown Sauce. Horseradish Brown Sauce 2 tablespoons bacon fat or vegetable fat 1 teaspoon minced onion 2% tablespoons flour MELT fat in frying pan, cook onion in it until it begins to turn yellow, add flour and con- tinue cooking until both are golden brown. Pour in stock or water, stirring constantly while it is being added. Bring to boiling point, cook five minutes longer and if not sufficiently browned, add a drop or two of Kitchen Bouquet or caramel. Add horseradish and serve. Cucumber Sweet Pickle 12 large cucumbers 1 quart vinegar 3% pounds sugar % cup mixed spices PEEL cucumbers, remove seeds and cut flesh '"toi, convenient-sized pieces. Place in a large open fessel, sprinkle generously with salt and set aside overnight to draw out water. In the morn- ing dtfein thoroughly, weigh, and for seven pounds 1% cups water or stock 1 tablespoon grated or evaporated horse- radish Floating Prufte Whip Page 75 t'tettft -r^ r WOMAN'S WORLD CALENDAR COOK BOOK Tested Recipes for October All Measurements Are Level of cucumber use the above proportions of sugar, vinegar- and spices. Boil sugar, vinegar and spices ten minutes and add cucumbers. Cook un- til tender and turn into jars. Cover closely and keep a month before using. "Eggs of Provence" 6 rounds of bread 6 eggs 3 tablespoons chopped i cup Creole sauce green pepper or pimi- entoes 'TOAST rounds of bread or fry until crisp and -^ brown in a little vegetable fat. Chop the peppers or pimientoes, and fry also. Lay on each round of bread a poached or fried egg, sprinkle with the fried peppers or pimientoes and pour around Creole Sauce. Creole Sauce 1 cup sifted stewed to- mato % teaspoon salt ^/k teaspoon paprika 1 teaspoon "Worcester- shire sauce 1 small minced onion 1 tablespoon minced green peppers or pimiento 1% tablespoons flour 2 tablespoons butter or vegetable fat pRY onion in butter until yellow, add minced ■•■ pepper and cook three minutes. Stir in flour, then add tomato slowly, bring to boiling point and cook three minutes, then add salt, paprika and Worcestershire and use as desired. Fudge Mocha Cake ^ cup milk 2 eggs 3 tablespoons cocoa 1 cup sugar 3 tablespoons butter or vegetable fat 1 teaspoon vanilla 1% cups pastry flour Va teaspoon salt 1 teaspoon baking pow- der ^ cup milk (additional) OCALD milk and pour it over beaten egg yolks, ^ cook in double boiler until mixture thickens like custard, add cocoa and beat thoroughly into the custard. Put sugar and butter in a bowl, add custard mixture and stir thoroughly. Add vanilla, then flour, salt and baking powder sifted together, and additional milk. Fold in egg whites which have been beaten unti^ stiff, and pour into a well- oiled cake pan. Bake in a moderate oven — 350° F. — about forty minutes. Frost sides with Mocha Frosting, sprinkle thickly with finely chopped nut meats and use additional Mocha Frosting to decorate top of cake. This is done by putting the remaining frosting into a pastry bag and forcing it out in a fancy design. (See page 68.) Crystallized cherries or other fruits may be used as an additional decoration. Mocha Frosting , 6 tablespoons butter 3 tablespoons coffee 2 cups confectioner's 1 teaspoon vanilla ex- sugar tract 4 tablespoons cocoa DEAT butter to a cream, adding one cup of sugar ; then sift and add cocoa, coffee, remain- ing sugar, and vanilla. EscaUoped String Beans 1 pint cold string beans X cup thin White Sauce % teaspoon paprika T JSE left-over string or wax-beans, add to White *-' Sauce, season with paprika and lemon juice, turn Into an oiled baking dish and sprinkle crumbs over top. Bake fifteen minutes in hot oven— .350° to 375° F. Peanut Butter Soup 1 pint "water or stock Vi cup hot water % cup peanut butter 2 tablespoons flour 1^ teaspoons salt M teaspoon pepper OOOK onion and tomatoes fifteen minutes with ^^ celery, if obtainable, otherwise use part celery salt for the seasoning. Rub through a sieve, re- 2 teaspoons lemon juice Buttered crumbs 1 minced onion 2 cups canned tomato or 4 fresh stewed toma- toes ^ cup outside celery stalks Fudge Mocha Cake ■K. '^^. ^^^Jl^frM*.^ ^^^^IfS J^ ^, ^^Wbr j^ ^^^^^^^L \ I^^^^^B ■1^''' .:,&;Pa«%^ " :^',^': ,,' \ i mni i i ' ■ - ' ^v^^ By MRS. IDA BAIIEY ALLEN r Page 76 "^ WOMAN'S WORLD CALENDAR COOK BOOK Tested Recipes for October Nutrition and Economy "1 Noodles with Stewed Dried Api-icots and Prunes heat this pulp with water or stock (if water is used one teaspoon beef or vegetable-extract may be added). Add hot water to peanut butter and rub the two together until smooth. Blend with flour and add to the tomato mixture. Season, stir until boiling and cook ten minutes. Savory Tomato Jelly Salad the butter. Put cooked noodles, which should have been kept hot, in a bowl. Pour the sweet- ened stewed prunes and apricots, heated, over them and about the edges, and garnish with fried noodles. 2 cups stewed sifted to- mato 1 teaspoon onion juice % teaspoon celery salt % teaspoon paprika 1 tablespoon vinegar 1 tablespoon granulated gelatine ^A cup cold "water 1/^ cup minced ham or tongue % cup coolted macaroni, cut small 1% cups split peas % teaspoon fresh or dried mint (optional) DRING tomato, onion juice and seasonings to- ■^ gether to boiling point, soak gelatine in cold water ten minutes, then add it to boiling tomato, stirring in gelatine. Cool, and when just about to set, stir in minced ham and macaroni. Turn into molds which have been dipped in cold water, chill, unmold and serve either on lettuce leaves or surrounded by shredded cabbage. Pass Mayon- naise or Boiled Salad Dressing. Noodles with Stewed Prunes and Apricots 1 package noodles 1 pint prunes and dried 2 tablespoons butter apricots, which have been stewed together TJOIL the noodles until tender, in salted water ^ and drain well. Take out % cup, dry on a towel, and fry until crisp and golden brown in Thick Pea Soup with Croutons 3 pints liquor from boiled ham or corned beef 1 tablespoon flour % teaspoon pepper ■fXrASH the peas very thoroughly, soak overnight '^" in cold water, and bring to boiling point in the water in which they were soaked. Add with mint to the meat liquor which has been skimmed and from which all superfluous fat has been re- moved. Cook until the peas are tender, then rub through a sieve. Moisten the flour with a little cold water, stir into the boiling soup and boil three minutes. Add pepper (and salt if needed — the meat liquor may be salt enough), and serve with croutons. Croutons /~"UT a slice of bread into small dice, bake in ^-' a slow oven until golden brown, then sprinkle ,a few over the soup or send to the table on a separate plate. If preferred, melt a tablespoon of fat or oil in a frying pan and cook the diced bread in it until crisp and golden brown. Thick Pea Soup with Croutons L By MR8. IDA BAILEY ALLEN WOMAN'S WORLD CALENDAR COOK BOOK Monthly Message for November Nuts, Nut Butters and Margarine JUST what is margarine? There are two kinds — one consists of higlily purified oleo oil, obtained from the fat of prime beef, combined with neutral, which comes from pork of the best quality. Sometimes a little vegetable oil, as peanut oil, is included. To these are added cream from, inspected dairy herds and all this is churned in whole milk, then worked with salt, like butter. The gradation depends upon the amount of cream in the product. The other type consists of one or more vegetable fats, as coconut fat, and so forth, which have been especially prepared and, like the other margarine, are churned in milk and worked with salt. The best grades contain no preservatives. Neither type of margarine is colored, the housewife herself coloring it, if she wishes, with the capsule of vegetable coloring which usually is given out with the package. Some of the Many Uses of Margarine in Cooking In using margarine instead of butter in the everyday menu, it m.ust be kept in mind that margarine contains a minimum of vita- mines and so, wlien it is used, a larger pro- portion of milk, whole grain cereals, citrous fruits and leafy vegetables must be provided, lest the diet be lacking in protectives. Although most widely known as a spread for bread, margarine is equally good for seasoning vegetable's and for use instead of butter in the making of pastry, sauces, cakes, etc. It g'oes farther than buttep as it is more concentrated, so — rWhen substituting it in a recipe calling for butter — use a .fifth less. It is not at all suited to frying, as it contains too much moisture. Nuts as a Valuable Source ; of Vitamlnes Since time immemorial, Quts have been among our best foods. fi&a.'use of their well-balanced composition they, iji^tke excel- lent meat substitutes. All nuts are rich in fat, peanuts being especially so. It is an in- ;teresting fact that peanut oil is extremely rich in vitamines; that is one of the reasons why peanut butter is such a valuable food. It is merely ground-up peanuts with the oil left in. The only well-founded objection to the eating of nuts, one might say, is based upon laziness, for if they are not well mas- ticated they are liable to be a bit hard to digest, because of the fat which they con- tain, but when they are ground up into nut butter this objection is overcome. Peanut oil is often added to margarine of either type. If peanut butter is a little dry it can be softened by the working in of a little peanut oil or good salad oil and forms an excellent spread for the children's bread. It is also very well adapted to the making of various meat substitute dishes, such as Po- tato and Peanut Butter Croquettes, Sweet Potato and Peanut Butter Loaf, Nut Cutlets, Macaroni with Peanut Butter Sauce, Peanut Butter Soup, and so on. It must be kept in mind, whenever nuts are served, or whenever a nut butter is in- troduced, that the foods are highly concen- trated and must be served in the menu with some bulky foods, such as a coarse grain bread, lettuce, fruit, or celery. The Function of Coconuts in the PamUy Diet While speaking about nuts we must not overlook the coconut, which is very rich in oil. This oil, as I have stated before, is often extracted and used in the making of nut butters. The dry coconut contains some forty per cent, of fat, as well as nearly twenty-five per cent, of sugar and starch. This brings up an interesting situation. When dry coconut is introduced into a dish, the amount of fat and sugar, generally used in it, can be decreased proportionately — a little point, but just another argument in fayor of a definite knowledge of food values. November, is usually a cold and blustery month; the body fires are taxed to their ut- most, so serve plenty of the fat foods, to your family that they? may store up reserve force, to keep them warm during the ensuing months of winter arid to draw upon slight cold or other illness happens way. By MRS. IDA BAILEY ALLEN 1 if a f I their ^ ^ !■ Page 78 ■■ . ■ ^> . WOMAN'S WORLD CALENDAR COOK BOOK Refreshments for Little Affairs MORE and more, the tendency of the times is toward simplicity — simpler homes; simpler clothing'; simpler food! In fact, it is positively unfashionable to serve elab- orate meals, a six or seven course dinner being a breach of etiquette. Let us consider a little dinner of four courses: Suggestive Menu First Course: An unthickened soup; a fruit cocktail ; raw oysters ; canapes ; or a fish cocktail. Second Course: A substantial meat dish, as a roast ; chicken a la Maryland ; baked Vir- -ginia ham; or baked stuffed fish; or a nut loaf, in case a vegetarian meal is being pro- vided. This main dish would be accompanied by a starchy vegetable, as white or sweet potato ; rice ; or spaghetti ; or samp ; and one or two vegetables of contrasting color and flavor, as tomatoes and spinach. Third Course: A simple salad, as a vegetable salad ; or lettuce with shredded ripe olives and celery, put together with French dressing — not mayonnaise — and served with toasted crackers ; cheese crackers ; or cheese straws. Fourth Course: A simple dessert, which must be of fruit or acid character in case a fat meat or fish has been provided. Little individual pies ; Bavarian creams ; fruit sponges ; ice cream ; little assorted cakes and baked cus- tard with caramel sauce — all are suitable. Black coffee follows as soon as the dessert is served. Bread and butter are served throughout the meal up to dessert. Relishes are passed between the courses ; up to dessert and individual, small baskets of salted nuts may be provided, if desired. There is nothing in such a meal that is elaborate; it can be made extremely simple — - but the cooking must be perfect. Luncheon for L/adies In case of a ladies' luncheon, we could combine the main and the salad course, using a substantial salad as the main dish, such as: Tuna fish, celery and pimiento salad, put to- gether with Chili mayonnaise. Chicken and celery salad with or without a few seeded Malaga grapes, or bits of diced pineapple. Stuffed egg salad. Little bread and butter sandwiches, or but- tered rolls could be used as an accompani- ment. In planning for little affairs, when one de- sires just "a bite," the question of refresh- ments is very easily solved — two foods being sufficient. Suggestive suitable combinations for such little gatherings are: 1. Individual Apple Pies piled with Whipped Cream. Coffee. 2. Cream Puffs filled with ice cream and served with Rich Cocoa Sauce Grape Juice Punch. 3. Charlotte Russe. Iced Tea or Iced Coffee. 4. Toasted Cheese Sandwiches. Hot Coffee. 5. Fruit Salad. Crisp Crackers. Coffee. 6. Fudge Mocha Cake. Strawberry Punch. Thousands of discriminating ests visit the Copley Pla^a in Boston for the tasteful delights pre- pared by the famous chef, Jean Jkton. The recipe printed on the left is his. 'banana Snow Whip Slice i bananas. Add |^ cup of powdered sugar and 2 table- spoons lemon juice. Set in cold place at least I hour. Mash and beat until light. Add I cup of cream, whipped, stiffly beaten whites of 2 eggs and i cup of Dromedary Coco a nut. Pour into serving dish. Sprinkle with cocoanut. Serve plain or with custard sauce. Send for the free TJromedarji Booljet ^^One Hundred De- lightsj*'' It tells how Drome- dary Cocoanut, Drome- dary Tapioca and Drome- dary Dates can bring to the commonest dishes a touch of tropical elegance* Address department W» Qive the recipes in this bool^ an added thrill The family always want some- thing different. And it is so easy to satisfy them. A sprinkling of Dromedary Cocoanut over an ordinary dish makes it new. With all of the cocoanut recipes in this Book — use Dromedary. To many of those that do not specify cocoa- nut. Dromedary may be added. Try it. The taste gives an added thrill. Packed in ever-sealed contain- ers, Dromedary always stays ten- der and moist. Cocoanut is cocoa- nut; but cocoanut with all its original flavor — that is Drome- dary. DROMEDARY PRODUCTS Tapioca that is ready in an instant; Cocoanut tliat keeps fresh to the last shred; Gold- en Dates from the Garden of Eden. THE HTLLS BROTHERS COMPANY Dromedary Cocoanut 375 WASHINGTON STREET - NEW YORK NEW YORK - LONDON . BUSSORAH - SAN JUAN - SMYRNA - PARA THE OLDEST AND THE LARGEST BUSINESS OF ITS KIND IN THE WORLD -*"^f. I,, -■ Page 80 WOMAN'S WORLD CALENDAR COOK BOOK Balanced Ration for November Tested Menus for One Week MONDAY- Breakfast Grapefruit Corn Fritters Bacon Toast and Butter Coffee (AdxUts) Milk (Children) Stewed Dried Fruit Poached Eggs on Toast Coffee (Adults) Millt (Children) liUncheon or Supper Potato and Cheese Casserole Bread and Butter Lettuce and Grape Salad Cottage Pudding Lemon Sauce Tea Lamb Soup (from Left-over Stew) Entire Wheat Bread and Butter Waldorf Salad Tea Dinner Carrots, Potatoes, Onions and Turnips Bread and Butter Apple Dumplings Orange Sauce Coffee Veal Chops (Broiled) ^reamed Noodles Canned Asparagus Graham Mufflns and Butter Tapioca Cream Coffee TUESDAY.. WEDNESDAY- THURSDAY.. FKIDAY.. Sliced Oranges Cracked Wheat Top MUfe CodAsh Cakes Rolls ap.d Butter Coffee (Adults) MUk (Children) Cream of Celery Soup Crackers French Toast Canned Peaches Tea Hamburg Steak Patties Gravy French Fried Potatoes Baked Winter Squash Rye Bread "and Butter Grape Juice Sponge Coffee Stewed Figs Baked Omelet Sour Milk Com Bread Butter Coffee (Adults) Milk (Children) Oyster Stew Crackers Canned Peach Salad (Ijeft-aver Peaches) Squash Pie Tea Liver and Bacon Mashed Potato String Beans Pickled Beets Fudge Cake Coffee Sliced Bananas Flakes Top Milk Creamed Dried Beef Coffee (Adults) Milk (Children) Lentil Soup Toast Cold Slaw Pudding (from Ijeft-over Cake) Melted Jelly Sauce Tea Oven-fried Flounder or Whlteflsh Baked Rice and Tomato Bread and Butter Fig Souffle Stewed Prunes Cornmeal Mush Top Milk Scrambled Eggs on Toast Coffee (Adults) Milk (Children) Escalloped Potatoes Sausage Rolls and Butter Floating Island Tea Beef a la Mode Turnips Spaghetti . Bread and Butter Tomato Jelly Salad Old-time Bice Pudding Coffee SATTJRDAY- Apples Salted Mackerel in Milk Baking Powder Biscuit Butter Coffee (AdxUts) Milk (Children) Vegetable Hash Cheese Toast Prune and Orange Salad Tea Beef a la Mode (Reheated) Baked Potatoes Escalloped Egg Plant Bread and Butter Pickles Chocolate Tapioca Coffee Variations of the Basic Menus for Every Meal of the Month Breakfast Whenever an acid fruit appears, a similar acid fruit may be substituted; in case dried fruit is used, any other dried fruit may be put in. In case a fried food appears, such as corn fritters, a similar, starchy, fried food may be substituted — such as fried potatoes, or clam fritters. When- ever a cooked cereal is used, a similar cooked Cereal may be substituted, such as brown rice, instead of cracked wheat; if an uncooked cereal is called for, any uncooked, ready-prepared cereal may be substituted. In case a menu calls for a fish dish, any other fish dish may be used, such as creamed salmon, broiled salt mackerel, panned oysters, etc. Luncheon or Supper Any cream or vegetable soup may be used, such as cream of canned pea, spinach, oyster plant, or ' potato, instead of cream of celery. Griddle cakes, waffles, or muffins may be used, instead of French toast. Clam chowder, or a fish bisque may ap- pear, instead of oyster stew ; dried bean, or pea, soup, instead of lentil soup, and so on. Dinner Veal may be substituted for lamb; plain sir- loin, or flank steak, for Hamburg steak; sliced heart, instead of liver ; and mutton,' instead of beef. The vegetables may be varied according to those in market or in the canned goods closet — if care is taken to use those of similar food value (see "Your Meals and Good Health") . Any gela- tine dessert may be used, instead of grape juice sponge; any type of fruit dumplings, or biscuit shortcake, instead of apple dumplings ; any sort of custard dessert, instead of tapioca cream; marble, nut, or raisin cake, instead of fudge cake ; any fruit whip, instead of fig souffle; and any type of cereal pudding, instead of rice pudding. By MRS. IDA BAILEY ALLEN Page 81 teaspoon salt 2 teaspoons baking pow- der % cup butter or vege- table fat 1 cup sugar 2 eggs i tablespoons milk I cup chopped nuts (~'REAM butter and sugar together, add eggs, ^^ well beaten, then milk and nuts. Sift and add flour, cinnamon, salt and baking powder. Dough should he rather stiff — if too dry, add extra spoon- ful milk. Turn onto floured board, roll thinly, out into finger lengths, brush over with milk and sprinkle with granulated sugar. Bake on oiled baking sheet in moderate oven — 350° F. — about ten minutes. Little Iced Sponge Cake Icing for Sponge Cakes TXTHEN part of sponge cakes have been iced, add two drops of pink vegetable coloring to remaining icing, beating it well in that color may be even. Then after icing some of cakes with this pink icing, add one square of melted chocolate and an additional tablespoon of sugar to balance of icing for further variety. Halves of walnuts or pecans, nut-meats, any kind, crystallized cherries or ginger may be used to further decorate the little cakes. Nut Drop Cookies 3 eggs 1 cup sugar % teaspoon salt 6 tablespoons cold water 1 cup pastry flour 11/^ teaspoons baking powder 1 teaspoon flavoring % cup butter or vege- table fat % cup sugar 1 egg 2 tablespoons milk 1% cups pastry flour I teaspoon baking powder Yi teaspoon salt % cup chopped nut- meats, any kind ■pEAT eggs, yolks and whites together, until light. Add sugar, continue to beat until creamy, then add water and flavoring and stir into egg mixture. Sift flour, salt and baking pow- der and fold these in very gently. Turn into oiled, shallow pan, bake about thirty minutes in mod- erate oven — 350° P. When cold, cut in small squares or diamonds and ice. ■pEAT butter and sugar until light and creamy, add egg, well beaten, and milk. Sift and add salt, flour and baking powder, and last of all stir in coarsely chopped nut-meats. Drop by tea- spoonfuls on well-oiled pan, two or three inches apart, sprinkle with more chopped nut-meats or decorate with halves of nuts, and bake about ten minutes in moderate oven — 350° E. Cinnamon and Nut Fingers, Little Iced Sponge Calces, Nut Drop Cookies Page 84 WOMAN'S WORLD CALENDAR COOK BOOK Tested Recipes for November Nutrition and Economy A Balanced Luncheon Menu Macaroni Soup Cheese and Lettuce Salad Sandwich Caramel Coffee Jelly toith Whipped Cream Tea Jellied Canned Peaches 2 tablespoons granulated 2 tablespoons lemon gelatine jUice 2 cups sliced peaches 1 pint boiling syrup from % cup cold water peaches COAK gelatine in cold water until softened. •^ Pour boiling peach syrup over this and stir until gelatine is entirely dissolved. Add lemon juice and when beginning to set, stir in sliced peaches. Turn into oiled mold and set aside to chill. Sei-ve with whipped cream or with a gar- nish of more sliced peaches in their own syrup. Turkey Salad Sandwiches. SLICE white or rye bread one-fourth inch thick, then lightly butter it. Lay on half of the slices a lettuce leaf, spread this with Russian dressing; lay on some thinly-sliced turkey (chicken or boiled ham may be substituted), top with the remaining slices, cut in triangles and serve. Toasted Cheese Sandwiches CUT white or rye bread, with or without cara- way seed, in slices one-fourth inch thick and lightly spread with butter. On half of them lay thin slices of highly-flavored American or dairy cheese ; spread with a little made-mustard, lay on remaining pieces of bread, toast, and serve hot. If desired, sandwiches may be fried in part butter and part vegetable fat, instead of being toasted. Baked Virginia Ham 1 rather lean ham Cloves Brown sugar Bread crumbs 2 teaspoons mixed spices — cinnamon, cloves, peppercorns, celery seed, mace, allspice ■|7[7ASH and scrub the ham thoroughly, place it ' " in a large kettle, cover with cold water and add the spices, tied in a cheesecloth bag. Simmer until the ham is tender — probably four or five hours. When tender put ham in a baking pan, pare ofE part o:^ skin, as shown in illustration, sprinkle ham with brown sugar and bread crumbs, and stick cloves', at even distance, over surface. Bake three-quarters of an hour in slow oven — 325° F. — serve either hot or cold, garnished with celery leaves, parsley, or watercress, and slices of lemon. Baked Virginia Sam, WOMAN'S WORLD CALENDAR COOK BOOK Monthly Message for December About Sweets "Only buttered bread will do — Inches thick, with sugar, too." EUGENE FIELD certainly had a great knowledge of child life or he never would have added, "Inches thick, with sugar, too." In grandmother's time it was molasses, instead of sugar, and years before that it was honey that gummed the kiddies' fingers. At that time sugar was not only very expensive, but honey was thought to be more wholesome than products "of forced invention." And unless sugar is eaten in moderation, this rule still holds true, for it is a well-known fact that sugar and lime have a remarkable affin- ity, so that when more sugar is consumed than can be used up in energy, the sugar takes up the soluble lime from the blood, which, in turn, finally takes it from the bones and teeth. Sugar does not act directly on the teeth; it has no effect directly on the enamel, the mis- chief .coming from the inside out. Sweets other than those planned in bal- anced menus must be added to the diet with discretion. They should never be eaten in large quantities unless there is a correspond- ing amount of physical exercise. Usually an abnormal desire for sugar is an indication that the diet is not properly balanced. The Two Branches of the Sugar Family Sugars may be divided into two groups — the sucroses, which include cane sugar, beet sugar, maple sugar, etc., and the glucoses, which include honey, corn syrup, etc. Beet sugar and cane sugar can be used identically in cooking, and there is no evidence for the statement so often made that beet sugar is more injurious to health than the cane. To the chemist they are identical. Neither is there any chemical difference between maple sugar and that derived from the cane or beet. But it contains ethereal substances which give it flavor. It also is rich in vitamines, which is not true of granulated sugar. Treacle and molasses are by-products re- sulting from the manufacture of sugar. A general analysis of molasses shows it to con- sist of forty-seven percent of cane sugar, twenty and four-tenths percent fruit sugar, two and seven-tenths percent salts and twen- ty-seven and three-tenths percent water, ac- cording to Hutchison. Honey is our best syrup; it does not irritate the stomach, be- cause its sugar is in predigested form, ready for immediate assimilation. Honey is very rich in vitamines, and can be safely given to very little children — as well as to the family in general. Com Syrup for Jams and JeUles Fruit jams and jellies may be described as fruit and fruit juice, preserved in a large amount of sugar. In these, the acids of the fruit, plus the high temperature of the cook- ing, bring about the conversion of a consider- able proportion of the sugar into invert form, and the larger the proportion of sugar in- verted, the more digestible the jam. Corn syrup or glucose is also used in making jams and jellies. It is composed of about one-half dextrin and one-half glucose, and is sweet, nutritious and easily digested. In fact, the commission appointed recently by the Mayor of New York for the investigation of high prices brought about by the war, recom- mended corn syrup most highly as a sugar substitute, not only for jams and jellies, but for all sorts of sweetenings. Sugar An Energy Builder It does not seem much to add a lump of sugar to a cup of cofCee or tea, or a spoonful or two to the cereal, but when one realizes that four ordinary lumps of sugar, weighing about five grams each, contain nearly as much carbohydrate as a medium-sized white potato, it is clear that it contributes in no small way to the supply of energy needed. It is said that a pound of butter will yield about twice as much energy as a pound of sugar, but the cost is nearly four times as much, for sugar is cheap food. However, it cannot replace fat in the diet, for it is more rapidly burned up. Guides and explorers and soldiers have long since been familiar with the value of sugar as a stimulant to muscular effort, while athletes are using it more and more during times o£ stress. Amount of Sweets Required Varies with the Seasons It is almost impossible to state the exact amount of sweets needed daily by each per- sop. As they are heating foods, they should be eaten sparingly in summer and more heart- ily in winter. The best form in which they can be introduced is as sweetening to tea, coffee and cocoa; jams and jellies, simple, sweet desserts, and the pure candies. It is a common fault to put sugar into everything, from lettuce to baked beans. That not only sets up indigestion, which is too often attrib- uted to other causes, but also destroys the natural flavors of the foods. By MRS. IDA BAILEY ALLEN Page 86 «eftM. WOMAN'S WORLD CALENDAR COOK BOOK J Balanced Ration for December Tested Menus for One Week Days Breakfast Luncheon or Supper Dinner SUNDAY. Oranges Frizzled Beef Baked Potatoes Graham Sluffins Butter Coffee (Adults) Milk (Children) Tomato Rarebit Crackers Bread, and Butter Sandwiches Preserves Tea Roast Lamb Mint Sauce Browned Potatoes Peas Bread and Butter Lettuce and French Dressing Apple Pie Coffee MONDAY- Stewed Dried Apricots Flaked Cereal Top Milk Shirred Eggs Toast - Butter Coffee (Adults) Afllk (Children) White Bean Soup Toasted Crackers Entire Wheat Bread and Butter Apple Pie (Left-over Cocoa Panned Roast Lamb Gravy Baked Potatoes Carrots and Peas "Bread and Butter 3aked Cabinet Pudding Hard Sauce Coffee TUESDAY Winter Pears Oatmeal Cream or Milk Fried Salt Pork with Cream Gravy Hot Biscuits Butter Coffee (Adults). Milk (Cliildren) Lamb Broth with Vegetables and Rice Bread and Butter Jelly or .lam Cocoa Spiced Beef Macaroni Spinach Ripe Olives Bread and Butter Apricot Fritters from Dried Fruit Egg Sauce Coffee WEDNESDAY Grapefruit Cornmeal Mush Top MiJii Baked Bacon Reheated Rolls Butter Coffee (Adults) MUk (Children) Lamb and Pepper Hash Itolls Butter Diced Bananas Tea Onion Soup Nut Croquettes Pean'ut Sauce String Beans Bread and Butter Molded Spinach Salad Orange and Date Cake Coffee THURSDAY Cereal Cooked with Dates Eggs Dropped on Graham Bread Toast Butter Coffee (Adults) Milk (Children) Fried Cornmeal Mush with Cheese Sauce Bread and Butter Lettuce French Dressing Baked Custards Tea Casserole of Chicken and Rice Stewed Tomatoes Celery Bread and Butter Nut Salad Coffee FKIDAY. Sliced Oranges Ready-cooked Cereal Top Milk Broiled Ham Rice Mutflns Butter Coffee (Adults) Milk (Children) French Toast with "Veal, Heated and Minced in Tomato Grapes Peanut Cookies Tea Boiled Codfish Parsley Sauce Escalloped Potatoes Lima Beans Bread and Butter Cole-Slaw Grape Juice Sponge Coffee SATURDAY Baked Apples Parsley Omelet Toast or Rolls Butter Coffee (Adults) Milk (ChUdren) "Dog" Biscuits Cole -Slaw Assorted Fresh Fruit Peanut Cookies Tea Tomato Soup Broiled Pork Chops Fried Apples Mashed Potatoes Celery Bread and Butter Fmit Betty Cherry Hard Sauce Coffee Variations of the Basic Menus for Every Meal of the Month Breakfast For frizzled beef on Sunday substitute creamed oysters, creamed codfish, or any left-over meat — heated in gravy ; for the shirred eggs on Monday substitute a baked omelet, poached eggs on brown bread toast, boiled eggs, or potato and egg omelet. For the fried salt pork with cream gravy on Tues- day substitute sausages, liver, or tripe. Instead of bacon on Wednesday use broiled ham, minced meat on toast, or smoked salmon. For the eggs on Thursday substitute shirred eggs, or scrambled eggs with onions. For the broiled ham on Friday substitute fish cakes, hash from left-over meat, or bacon. For the omelet on Saturday substitute an asparagus, tomato, cheese, or raisin omelet. Luncheon or Supper Instead of the tomato rarebit on Sunday sub- stitute creamed crab flakes, plain rare or devilled canned lobster. Instead of the bean soup on Mon- day substitute soup from left-over baked beans, dried peas, lentils or kidney beans. Instead of the lamb broth on Tuesday use beef broth, cream of salmon soup, or veal broth with barley. On Wed- nesday use creamed lamb, meat loaf from left- over meat, or meat and potato balls. For the fried mush on Thursday use coarse cooked hominy or samp, baked cheese pudding, or potato and cheese croquettes. For the French toast on Fri- day substitute griddle cakes or waffles with creamed dried beef, bacon, or sausages. For the "dog biscuits" on Saturday use a sausage and potato loaf, toasted devilled ham sandwiches, or escalloped potato with sausage meat. Dinner To reduce the bills, substitute roast breast of lamb or veal for roast lamb ; casserole or beef for spiced beef, which would be made from the round ; casserole of lamb or beef instead of chicken and rice ; fish cakes or escalloped tuna fish for boiled codfish ; and Hamburg steak or lamb stew for broiled pork chops. As to desserts, any of the following may be used to advantage : Orange shortcake ; popovers filled with canned fruit and served with marshmallow sauce ; choco- late bread pudding ; apple or banana fritters ; apple sauce cake ; cottage pudding ; orange and date salad ; cherry Spanish cream ; caramel cof- fee jelly; escalloped apples with raisins ; bananas with lemon juice and sugar. By MRS. IDA BAILEY ALLEN Page 87 WOMAN'S WORLD CALENDAR COOK BOOK Tested Menus for December Nutrition and Economy A Festive Christmas Oahe A Christmas Cake 3 cups flour 1 teaspoon soda % teaspoon ground nut- meg 1 teaspoon ground cinna- mon % teaspoon ground cloves Vi teaspoon salt 1% cups raisins V2 cup chopped walnut meats 2 cups light brown sugar 4 eggs 1 cup sour milk 1 cup butter or vegeta- ble fat CIFT together flour, soda, spices and salt, and ^ stir in raisins and nut-meats until well coated ; beat shortening to a cream, adding gradually sugar and eggs, beaten light. To this add flour mixture alternately with sour milk, transfer to oiled, round pan and bake in moderate oven, 350° F., about fifty minutes. When cold, cover with plain white icing and decorate with rows of whole raisins and halved walnut meats, as illus- trated. Diced Rutabaga Turnips PARE a large yellow turnip, cut into small dice and boil in salted water until tender. Season well with salt, pepper and butter, margarine or bacon fat. Steamed Plum Pudding 1 cup chopped beef suet 14 teaspoon salt % cup currants % cup seeded raisins % teaspoon ground cin- namon 1 teaspoon cloves, nut- meg and ginger mixed % cup entire wheat flour r^HOP suet, add the 34, cup sugar 1 cup stale bread crumbs 4 eggs l^ cup grape juice The grated rind offtOne lemon % cup candied orange peel or citron cut finely fruit, then spices, flour, ^ salt, sugar and bread crumbs. Add the eggs, beaten, and the grape juice and lemon rind. Turn Bteamed Plum Pudding with Cherry Hard Sauce Page 88 WOMAN'S WORLD CALENDAR COOK BOOK Tested Recipes for December Nutrition and Economy Nut Croquettes with Peanut Sauce into a well oiled mold or bowl, cover and steam five hours. Cherry Hard Sauce 4 tablespoons butter 1 cup powdered sugar 2 tablespoons boiling water Vi cup crystallized cher- ries coarsely chopped ^^ teaspoon vanilla or almond extract IJEAT the butter until creamy, add half of •'-' sugar and one tablespoon of boiling water. Beat again, then add remaining sugar and water and continue beating until sauce is light. Stir in cherries and flavoring and set aside to become firm. Raisin Puffs % teaspoon cinnamon and nutmeg mixed ^ teaspoon salt % cup chopped raisins ^ cup milk 1 tablespoon butter or vegetable fat '/4 cup sugar 1 egg 1% cups flour 2 teaspoons baking pow- der /^REAM shortening and sugar, beat egg slightly ^-' and add it a little at a time. Add flour, bak- ing powder, spices and salt which have been sifted together, next raisins, and moisten with milk. Half fill small oiled cups with batter and steam three-quarters of an hour. Serve with any de- sired sauce. Nut and Rice Croquettes % teaspoon salt _ , % teaspoon paprika Egg Bread crumbs % cup thick "White Sauce Vz cup finely-ground nuts, any kind, or peanut butter 1% cups cooked rice WORK into sauce the nuts or peanut butter, rice and seasoning. When thoroughly blended, spread three-quarters incB thick on' ^ate and set aside to cO'oI. Divide/into six or. eight portions and form into either corft' or cone sfiaipes. Dip each in slightly beaten egg to which a table- spoon of water has been added, then roll in stale bread crumbs or crushed vermicelli or shredded wheat crumbs. :Fry golden brown in hot fat. drain on crumpled, white paper and serve with Peanut Cream S^uce made by adding one-half cup finely chopped pednuts and a few drops of lemon juice to one cup thin White Sauce. Turkey, Chicken or Ham Salad Sandwiches SLICE white or rye bread one-fourth inch thick, ' then lightly butter it. Lay lettuce leaves on half of the slices, spread with Russian Dressing, lay on some thinly sliced meat, and top with the remaining slices, cut in triangular pieces. Candied Orange or Grapefruit Peel /^UT orange or grape fruit peel in long strips a ^-' fourth of an inch wide, place in a saucepan, cover with cold water and bring to boiling point. Drain off this liquid and repeat three times. Then pack the orange peel into a measuring cup, re- turn to the saucepan with as much sugar as there is peel and enough boiling water to almost cover. Simmer until the peel begins to look translucent and is very tender, when the liquid should be al-; most entirely gone. Drain, then roll in granu- lated sugar. Hamhurg Casserole % pound Hamburg steak 3 minced onions 1 cup grated American or Parmesan cheese 3 cups canned tomatoes 1 teaspoon salt 14 teaspoon pepper 1 teaspoon sugar 1^ pound macaroni, boiled CEASON the tomatoes with the salt, pepper and ■^ sugar. If very liquid strain off part of juice. Thoroughly oil a baking dish, put in a layer of cooked macaroni, then one of tomatoes, and a thin layer of meat to which onion has been added. Sprinkle with a very little cheese, and continue in this way until all ingredients have been- used. Cover with remaining cheese, and bake in moder- ate oven — 350° F. — for an hour. Caramel Ice Cream 2 egg yolks % cup heavy cream or ■ undiluted evaporated milk 1 teaspoon vanilla 1 cup sugar '3 cups milk ' i % tablespoons corn* starch % teaspoon salt pARAMELIZE haU sugar. Scald milk, com- ^^ bine it with caramel and cook until caramel is melted. Mix together remaining sugar, corn- starch and salt, pour boiling milk over them, strain' iBito double boiler and cook fifteen minutes stirring occasionally. Beat egg yolks, add them to mixture in the boiler, stir and cook for a further two minutes. Cool, then add cream or evaporated milk and flavoring and freeze in three parts ice to one of salt. By MRS. IDA BAILEY ALLEN -^^ Page 89 "-"'*' "' "" '"^ WOMAN'S WORLD CALENDAR COOK BOOK Tested Recipes for December All Measurements Are Level Fried Salt Pork with Cream Gravy % pound salt pork 2 tablespoons flour A little dry mustard, if desired 1% cups milk % teaspoon butter or vegetable fat OUT pork into slices and fry golden brown. '-' Drain and pour ofE all fat except two table- spoons. Add to this flour, butter and mustard, if used. Blend smoothly and add milk slowly as for White Sauce. Pour over pork and serve with Griddle Cakes or on Toast. Apricot Fritters from Dried Fruit % teaspoon salt % teaspoon melted short- 1 cup flour ening % cup water and fruit li^ cups stewed dried ap- juice mixed ricots 2 eggs ATIX salt and flour and add the water and •'■*-'■ apricot juice. Stir in egg yolks beaten till lemon colored ; add the melted fat and the egg whites beaten stiff. Add the apricots, cover with batter and drop one at a time in deep fat hot enough to brown a bit of bread in a minute. Drain on crumpled, unglazed paper and dust with powdered sugar. Molded Spinach Salad 1 pint cooked spinach Dash nutmeg % teaspoon salt Salad green % teaspoon pepper 1 hard-cooked egg 1 tablespoon lemon juice Mayonnaise ^HOP spinach fine and drain thoroughly. Sea- '-' son, add lemon juice and nutmeg, pack into small cups which have been wet with cold water and set aside to chill. Turn out and garnish with lettuce or watercress, the egg finely chopped, and Mayonnaise. Cream Cookies 2 eggs Vi teaspoon baking soda 1 cup sugar 1 tablespoon water 1/2 teaspoon salt 3 cups flour % cup sour cream Raisins ■pEAT eggs and sugar until light, add salt, then •" cream to which soda, dissolved in water, has been added. Sift and add flour. "When well mixed turn onto a floured board, roll out a quarter of an inch thick, and cut out with a fancy cutter, lay on an oiled pan and put a seeded raisin In center of each. Bake about fifteen minutes in moderate oven— .850° F. Peanut Cookies % cup sugar IV2 cups pastry flour % cup butter or vegeta- % teaspoon salt ble fat 1% teaspoons baking I egg powder 3 tablespoons milk 1^^ cups chopped peanuts /^REAM together sugar and shortening, add egg, ^-' well beaten, and milk. Sift flour, salt and baking powder and add with one cup chopped pea- nuts. Beat all thoroughly and drop by teaspoons onto oiled baking pan about three inches apart, to allow for spreading. Sprinkle remaining nuts over cookies and bake ten to fifteen minutes in moderate oven — 350° P. pint cranberries, rasp- berries or currants Cranberry-, Raspberry- or Currant-ade 3 cups boiling water The juice of two lemons 1 cup sugar \5t7'ASI-I cranberries and cook with two cups of "" water until they burst; cool, strain and add lemon juice and sugar which has been dissolved in remaining cup of water. At serving time dilute Table Set for Christmas Dinner with Dessert Course in Position ..dd:;>. f Page 90 ■• ■ ' '«»-' WOMAN'S WORLD CALENDAR COOK BOOK Tested Recipes for December Nutrition and Economy Afternoon Tea English Muffins with Apple Orange Marmalade Tea Served from a Samovar with ice water to desired strength, pour into glasses, garnish with slices of lemon and sprigs of mint, if obtainable. Butterscotch Pie ranulated 2 tablespoons sugar xyz cups boiling water lyz cups brown sugar % teaspoon salt 'A cup cornstarch ^ cup cold water 1% teaspoons butter or vegetable fat 3 eggs Pastry shell % teaspoon vanilla (^ARAMELIZE granulated sugar, add the boil- ^^ ing water and brown sugar and cook five min- utes. Then add the salt and cornstarch whicli has been moistened with the cold water. Stir constantly until the mixture thickens, put in but- ter, cool slightly and add the beaten egg yolks. Pour into a pastry shell which has been baked over an inverted pie plate, and if possible cover with a meringue made of egg whites beaten with three tablespoons of powdered sugar, and bake ten minutes in a slow oven — 325° F. Boston Brown Bread 1 teaspoon salt 1 cup raisins (optional) 1 cup whole wheat or graham meal % cup molasses 2 cups buttermilk 1 teaspoon baking soda 2 cups cornmeal 1 cup rye meal GTlte together molasses and buttermilk, add soda •^ dissolved in a little hot water and then beat in cornmeal. rye meal and salt stirred together. Lastly add raisins with whole wheat or graham meal, beat well, transfer to a three pound pail, well-oiled, cover and steam five hours. Ij^glish Mullins 1 yeast cake 4 tablespoons melted but- 1 cup tepid water ter or vegetable fat 1 teaspoon salt 1 cup milk, scalded and 2 tablespoons sugar cooled 6 cups sifted flour SOFTEN yeast in water, add with salt, sugar and shortening to milk, sift in half of flour and I beat until smooth. Add remaining flour, or enough to make a soft, pliable dough. Knead un- til elastic, cover the bowl with a cloth and set aside in a warm place to rise for about two hours when dough should have doubled its bulk. Divide into twelve portions, roll or pat out with the hand until round and about three-quarters of an inch thick. Let rise again until light, and bake on a hot ungreased griddle, preferably in muffin rings. As they brown, move to a cooler part of griddle so they will cook more gently,- Split -and butter, or if all are not used at otice, split, toast and butter. Grilled Sardines In Chafing Dish 1 can large sardines % teaspoon salt 1 tablespoon Worcester- y^ teaspoon papmka^ shire sauce _ . . . ^. - 1 tablespoon lemon juice 2 tablespoons titrtte^- or oil T~\RAIN and scrape skin from sardines. Lay ^-^ them on a plate and pour over them lemon juice, Worcestershire Sauce, salt and paprika which have been mixed together. Allow them. to remain in this mixture two hours, turnng theni once or twice. Melt butter or oil in chafing dish pan and when thoroughly hot, lay sardines in it and brown delicately. Have ready strips of toasted bread, lay one sardine on each, garnish with pars- ley and sections of lemon. f 3 cups fish stock 2 tablespoons butter or bacon fat 1 tablespoon minced onion 2 tablespoons flour 1 pint milk • . Bisque of Fish 1 tablespoon chopped parsley 1% cups cold cooked whitefish, minced ' % teaspoon salt Few grains pepper ■pOIL the pones and trimmiiigs of the fish in two ■*-' cups of water for twenty "minutes, tO'Smake the stock. Melt the butter, add the onion and cook, until yellow. Then add the flour and stir until smooth. Pour in the milk slowly, S^ij'ring con- tinuously and when boiling add the salt, fish and stock. Simme^^ twenty minutes, ami a3d parsley .iust before serving. " '"' ( By MRS. IDA BAILEY ALLEN WOMAN'S WORLD CALENDAR COOK BOOK The Rang-e and Its Operation A Discussion of the Different Types A LITTLE thought and care will result in materially reducing the cost of cooking by gas. For instance, a steam cooker which operates over one burner makes it pos- sible to cook two or three things at one time, and even without a steam cooker one can still do this by the use of double and triple sauce- pans, all of which can be placed over one burner. The newest style of gas range has a solid top like that of a coal range, the heat from each burner radiating so that a large surface of the stove top around it is heated, and this materially reduces the gas bill, because two or three things can be cooking by this radi- ated heat. There are three sizes of burners on almo.st all gas ranges: A — The simmerer. B — The regular-sized burner. C — The giant burner. The simmerer is actually used less than any other burner, whereas it should be the hardest worked, for its heat is quite enough to carry on cooking operations after the boil- ing point has been reached. The giant burner should be employed only when very large cooking utensils are being used. Most gas-range directions instruct us to make toast on the broiling burner of the oven, but why use this large burner when the toast can be just as well made on a gas toaster placed over one of the top burners, which use only about one-fourth as much gas as the boiling burner? Gas can also be saved by boiling only just as much water in the tea kettle as will be actually needed. In other words, do not boil two quarts when only two cupfuls are needed. Be sure that the mixer is properly regulated, so that enough air is burned with the gas to give a blue flame and not a red one. The lat- ter wastes gas, soils the pans and gives off less heat than the blue flame. Tlie Coal Range To get the best results from a coal range it is necessary to understand thoroughly its drafts and mechanism. A little practice will soon show you how to adjust these so as to economize on fuel. In no part of one's housekeeping is proper planning of greater value than in connection with the range, whether it be gas or coal. On ironing day, when a hot fire is needed to heat the irons, plan an oven meal of the kind which needs little actual attention — Baked Potatoes, Poor Man's Rice Pudding or some Casserole dish. Then, on your regular baking day, plan for further baked dishes which can be held over for a subsequent day's meals, be- cause the same heat which will bake your pie will also bake potatoes, or will cook the cereal. As far as the care of the coal range is con- cerned, there are only two things which must be given serious consideration: A — Keep a clear fire by shaking down the greater part of the burned-out ashes which collect in the lower part of the grate, that the air may circulate free- ly, making the coals glow and give off their stored-up power. B — Keep the flues clean and clear of soot and dust, for if these are not kept clean you cannot have proper heat in the oven. The Kerosene Stove A kerosene stove is invaluable, especially for Summer use, where gas or electricity are not available. It is sometimes stated that oil is a dangerous form of fuel to use. All fire is dangerous unless intelligently handled, and there is no more reason for banishing an oil stove than any other stove. A three-burner oil stove with a portable oven will do the necessary cooking for a small family. Give it the same care that you would give to oil lamps. See that the oil tank is properly filled, that the wicks are trimmed, that they are long enough to reach properly into the oil, and be careful that the saucepans placed on the oil stove are not over-filled so that there is no danger of boiling over. Baking can be done just as thoroughly with oil as with any other fuel. In baking, use the upper shelf of the oven as much as possible, especially in the baking of pies with an under crust, because if baked too close to the fiame the under crust may become dverdone before the top and filling are cooked. Oven Temperatures In baking with any form of fuel^electricity, gas, coal or oil — remember that more food is spoiled by too much heat than by too little. Accustom yourself to the use of an oven thermometer. It is inexpensive, and it does give a feeling of assurance. A very slow oven, 250° to 300° F. A moderate oven, 325° to 350° F. A hot oven, .350° to 375° F. A very hot oven, 375° to 450° F. ■«5?3* By MRS. IDA BAILEY ALLEN Minute Tapioca Cream Scald 2 cupa milk in double boiler. Add I/2 heaping: tablespoonfuls of Minute Tapioca; cook 15 minutes. Beat yolks and whites of 2 csss sepatately Divide ^ cup sugar, putting /i in the mUk; add the rest to yolks with H teaspoonful salt. Pour hot mixture slowly into yolks; mix well. Cook in double boiler till thick. Flavor with vanilla; pour into pudding dish. Cover with stiffly beaten whites of eggs and brown in oven. Serve cold. Serve it Often MINUTE Tapioca Cream continues to be the chief favorite among desserts. Easy to make, it is a time-saver for the busy housewife. Easy to digest, it is good for children and grown- ups. Served once a week, it will help keep your family well nourished and happy. Minute Tapioca may be thoroughly cooked in fifteen minutes. It requires no soaking. Be sure that the familiar red and blue package is always on your pantry shelf. Minute Gelatine always jells — it is measured for use. It, too, comes in a red and blue package which is easily identified on your grocer's counter. The Minute Cook Book has many receipts far the use of Minute Tapioca and Minute Gelatine. H^e shall gladly send it to you on request, MINUTE TAPIOCA CO., 123W. Jefferson St., OrangCjMass. Makers of Minute Tapioca, Minute Gelatine, and Star Brand Pearl Tapioca WOMAN'S WORLD CALENDAR COOK BOOK INDEX TO RECIPES Beverages Cranberry, Currant and Raspberry Ade. . . 89 French Cocoa 48 Grape Juice and Orange Mint Julep 53 Hot Spiced Grape Juice 21 Iced Coffee with Orange 53 Strawberry Fruit Cup 47 Bread, Waffles and MufBiis Afternoon Tea Biscuits 7 3 Baking Powder Biscuits 81 Boston Brown Bread 90 Braided Coffee Cake 67 Bran Bread 46, Rice Muffins 64 Cinnamon Toast 33 "Dog Biscuits" 15 Doughnuts 70 English Muffins 90 Entire Wheat Bread 82 Graham Muffins 62 Griddle Scones 6 3 Individual Orange Short Cake 32 Nut Muffins 68 Old-Pashioned Ginger Bread 31 Parkerhouse Rolls and Patti Bread 3 9 Quick Corn Fritters 11 Quick Graham Bread 55 Quick Nut Bread 42 Raised Raisin Bread 22 Raisin Griddle Cakes 81 Sally Lunn 69 Spoon Bread 61 Waffles 24 Cakes — Large Apple Cake 14 Apple Sauce Cake 15 Christmas Cake 87 Coconut Marshmallow Cake 48 Fudge Cake 82 Fudge Mocha Cake 75 Orange and Date Cake' 23 Orange Sponge Cake 17 Pound Cake 16 Prune Almond Cake 42 White Layer Cake 32 Cakes^Small Bran Cookies 67 Cinnamon and Nut Fingers 83 Cream Cookies and Peanut Cookies 8 9 Fudge Brownies 46 Hermits 17 Iced Sponge Cakes and Nut Cookies 83 Molasses Drop Cookies 21 Oatmeal Cookies 47 Sponge Cup Cakes 81 Candy 88, 26 and 27 Cereals Baked Rice Omelet 64 Pried Cornmeal Mush 73 Oatmeal Cooked in Milk 63 Polenta , . 69 Cheese Dishes Cheese and Potato Croquettes 14 Cheese Crackers 73 Cheese Straws 53 Macaroni in Cheese Sauce 9 Potato and Cheese Casserole ... 82 Rice and Tomato au Gratin 24 Salt Codfish with Shirred Eggs au Gratin. 31 Savory Cheese Custard 47 Savory Cottage Cheese Salad 33 Welsh Rarebit 9 Desserts Baked Fruit Pudding 33 Baked Indian Pudding 67 Blackberry or Raspberry Pudding 56 Boiled Rice with Raisins 41 Caramel Coffee Jelly with Cream 74 Caramel Ice Cream 88 Charlotte Russe 40 Cherry Spanish Cream 15 Chocolate Bread Custard Pudding 32 Chocolate Marshmallow Pudding 21 Cocoa Tapioca Cream 81 Cranberry Ice 73 Deep Dish Prune Pie 2 3 Floating Prune Whip 74 Frozen Fruit Cream 63 Fruit Betty 64 Grape Juice Tapioca 11 Maple Bavarian Cream 17 Molded Coffee Tapioca 55 Molded Cranberry Jelly 16 Orange and Date Ice 69 Peach Cobbler 68 Prune Custard 33 Raisin Puffs 88 Raspberry Sherbet 45 Rice Cooked in Apricot Juice 11 Steamed Dried Peach Roll 22 Steamed Ginger Pudding 41 Steamed Plum Pudding 87 Strawberry Cornstarch Pudding 31 Strawberry Mousse 42 Strawberry, Raspberry or Peach Bavarian Cream 54 Strawberry Tapioca 41 Yorkshire Pudding 40 Eggs "Eggs of Provence" 75 Eggs Shirred on Creamed Ham -r- 64 Poached Eggs in Rice Nests 45 Scrambled Egg's with Eggplant 55 Scrambled Onions and Eggs 24 {Continued on page gg) > By MRS. IDA BAILEY ALLEN Page 94 ma^" I t Fiction Needlework Domestic Science Fash tons Published Monthly 1,000,000 Paid-in-advance Subscribers Woman's World of Chicago The Magazine of the Middle West Balanced Reading for the Entire Family DOMESTIC SCIENCE— Mrs. Ida Bailey AUen writes exclusively for Woman's World. Her month- ly articles and recipes founded on Nutrition and Economy are attracting nation-wide attention. NEEDLEWORK— The beauty and originality of Woman's World needlework commend it to all needle- work lovers. Woman's World shows more needle- work in colors than any other magazine. Authors and Artists Whose Work Appears in Woman's World Frank Crane Katharine Reynolds Alice Garland Steele William Dudley.Pelley Madeleine Sharps Buchanan Ellis Parker Butler Alma and Paul EUerbe Louise Piatt Hauck Alma Boise Holland Jean M. Thompson Maginel Wright Enright Victor C. Anderson Hanson Booth J. Henry Bracker Frank Snapp J. Clinton Shepherd William Hottinger Charles Livingston Bull Thornton D. Skidmore W. V. Chambers FICTION — Woman's World stories are clean and wholesome — free from sordidness and questionable morality. During the year there will be three book length novels and more than fifty brilliant short stories. FASHIONS — Suitability, style and economy char- acterize all Woman's World fashions. The famous Peerless patterns are shown exclusively in Woman's World. Woman's World Neighborhood Club Extends an Opportunity to You Through our liberal Neighborhood Club plan, hun- dreds of women are turning their spare moments into money. If you have a few moments every day or week let us show you how easily and pleasantly you can turn them to account. May we send you more information? No obligation, just mail the blank below. Woman' M World is a bright, whole- some magazine for every member of the family — in- sfructioet inspira- tional, progressive NEIGHBORHOOD CLUB INQUIRY BLANK WOMAN^S WORLD, 107 S. Clinton St., Chicago, III. Please give me full details of your Neighborhood Club plan. It is understood this does not obligate me in any way. Name Full A ddress When you intro- duce Woman's World to a friend you perform a triple service — to yourself, your friend and to us ■ ^ ogai - '^ -^ ^y « Page 95 INDEX TO RECIPES (Continued from page 93) Fish and Oysters Baked Stuffed Fish 10 Boiled Salmon with Tomato Cream Sauce! 63 Escalloped Finnan Haddie with Egg .... 68 Escalloped Oysters with Spaghetti 9 Grilled Sardines in Chafing Dish 90 Grilled Sardines on Toast 40 Oven Cooked Fish with Onion and Tornato 45 Salt Codfish with Shirred Eggs au Gratin. 31 Salt Mackerel in Milk 82 Tuna Pish with Creamed Sauce and Rice. 33 Frostings and Icings Apple Whip Frosting 16 Coconut Marshmallow Frosting 48 Filling and Frosting for Orange and Date Cake (also Chocolate and Coconut) .... 23 Icing for Sponge Cakes 83 Mocha Frosting 75 Prune Almond Filling 42 Fruits Apples on a Stick 73 Apricot Fritters from Dried Fruit 89 Baked Rhubarb with Raisins 31 Coddled Apples or Pears 70 Cranberry Conserve 81 Jellied Canned Peaches 84 Noodles with Stewed Prunes and Apricots. 76 Orange Mint Cocktail 32 Pineapple, with Lemon Juice and Sugar. . 62 Sliced Oranges 32 Steamed Fruit with Dumplings •. . 63 Strawberry Fruit Cocktail 47 Stuffed Baked Apples and Marmalade. ... 15 Meats Baked Beef with Tomatoes 39 Baked Chicken Maryland 10 Baked Virginia Ham 84 Broiled Cooked Ham 21 Casserole of Chicken and Rice 24 Chicken, Salmon or Tuna Croquettes .... 9 Fricassee Chicken 42 Fried Salt Pork with Cream Gravy 89 Hamburg Casserole 88 Jellied Chicken and Vegetable Loaf 56 Lamb Terrapin 64 Meat Loaf 11 Pork Spare-ribs with Dressing 14 Pot Roast of Veal 46 Pressed Veal Loaf 54 Savory Beef Rolls 68 Smoked Pork Tenderloin with Spinach . . 74 Spiced Beef with Noodles 21 Veal and Ham Loaf 41 Veal Chops (Italian style) 34 Nuts Nut and Potato Balls 8 Nut and Rice Croquettes 88 Nut loaf 62 Peanut Canapes 41 Pastry Butter Scotch Pie 90 Cottage Puffs 54 Cream Puffs and Filling 70 Dumplings 63 Little Cream Tarts 14 Pumpkin Custard Pie 74 Rich Short Pie Crust 23 Uncooked Fruit Pie 56 Upside-down Fruit Pies 9 Pickle.s and Relishes Bee^Relish 47 Cuejimber Sweet Pickles 74 Spieed Prunes, Apricots or Peaches 40 ?^ Salad and Salad Dressings Bafikna Salad 81 Beet and Egg Salad 47 Beet Cups with Horseradish Slaw 14 Celeriac or Potato Salad 11 Chili Salad Dressing Chili Mayonnaise, Cole-Slaw Currant Jelly Salad Dressing Dairy Cheese Salad Evaporated Milk Mayonnaise French Fruit Dressing Jellied Cabbage Salad Jellied Salmon Mayonnaise Jellied Waldorf Salad .■ Lettuce Dressed at the Table Mixed Fruit Salad Jellied Molded Spinach Salad Nut Mayonnaise Peach and Pear Salad Peanut Butter Ball Salad Potato and Egg Salad Savory Cottage Cheese Salad Savory Salad Dressing Savory Tomato Jelly Salad Stuffed Egg Salad Tomato and Lima Bean Salad Sandwiches Cheese and Lettuce Salad Sandwiches .... Cucumber Sandwiches Peanut Butter Salad Sandwiches Toasted Cheese Sandwiches 31 and Turkey, Chicken or Ham Salad Sand- wiches 10, 84 and Sauce Cherry Hard Sauce Cinnamon Hard Sauce Creole Sauce Foamy Egg Sauce Hollandaise Sauce Horseradish Brown Sauce Norwegian Sauce Peanut Cream Sauce Rich Cocoa Sauce White Sauce 33 61 81 55 39 62 41 22 14 53 46 89 53 62 11 61 33 42 76 39 68 73 64 55 84 Soup Baked Bean Soup Bisque of Fish Clear Macaroni Soup Corn Chowder Cream of Asparagus Soup .... Cream of Celery Soup Cream of Lettuce Soup Cream of Lima Bean Chowder Peanut Butter Soup Substantial Cabbage Soup Thick Pea Soup with Croutons . Tomato Cream Stew Vegetahles Asparagus Omelet A Vegetable Meal Baked Beans with Chili Sauce Baked French Potatoes Baked Stuffed Tomatoes Baked Winter Squash Beet Noodles (Italian Recipe) Broiled, Devilled Tomatoes Buttered Beets with Lemon Juice . . . Canned Corn Custard Cauliflower with Hollandaise Sauce Creamed Cucumbers C!reamed Potatoes with Sausage . . . . Creamed Young Onions on Toast . Diced Rutabaga Turnips Escalloped String Beans Flemish Carrots "Lady" Cabbage New Potatoes en Casserole Onions Supreme Potato Pancakes Radish Roses Sauted Corn with Green Peppers Southern Puffed Sweet Potatoes Stewed Eggplant and Tomatoes Sweet Potato Nut Loaf and others . 41 75 22 39 74 54 62 54 16 9 90 73 17 31 82 48 73 75 22 76 17 33 56 8 14 54 82 .48 54 46 40 67 55 .15 32 87 75 34 62 61 I •