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