CORNELL UN(VERSIT¥ LIBRARY 924 085 806 093 -■^'^^^iRzmwma^mm^mms^mmmmmmmss^^iSimm .. :,v^imsmMmMi % . ,if^!ej«*,WI^ ^wS^ tm, T^sLvammismsmmmMs IH^ ■^^ i,rt. ;o,|^THE€%5j MI/& WHYS ^i4, S> (» c ,^^*#^$^« ^\^ JANET Mc KENZIE HILL^ CINCINNATI THE PROCTER 5 GAMBLE CO. (. ..1 \ "- J INTRODUCTION Every age has had its eooking problems. Brilhit Savarin, the French authority on good eating, declared: "The destiny of nations de- pends upon the manner in which they feed Ihenisehes." Knowledge of how to cook and what to cook is now a recognized science close- ly related both to happier life and to longer life. Every housewife has her own puzzling "Whys of Cooking." The use of Crisco for frying, for shortening, and for cake making has helped solve so many of them that we frankly acknowledge that this book is publish- ed to give greater publicity to the exceptional qualities of Crisco and to show why successful cooking to-day in hundreds of Lhousands of homes is linked cjuite naturally with thoughts of this perfected cooking product. Copuriglil, 1919. by The Procter & Gamble Co., Cincinnnli. 0. Regular Vriee of llua Booh, -ioc. \_/ saic one-time chef of Louis XVI nd: "Prominence in cookery never occurs under tliirty years of age, and nothing;' l>ut consummate experi- ence can elevate one to tlie rani: of chief professor. In connection with dihgent and studious ap])Hcation one must also possess no small share of in- tellect". What, then, is to become of our families while the mother is reach- ing the age ©f thirty? The first years of housekeeping are the most impor- tant, the period when the digestive habits of young children are forming: then, if e\-er, the home should be provided with well-prepared food. When the prudent, thoughtful housewife takes from the oven a loaf of sour bread or a cake with a heavy streak through it, or when her pie runs over and the best part of it is left in the oven, she is most desirous of knowing ivhy these things have occurred, and she sets herself to find out the cause, that she may avoid a repe- tition of such mistakes. Two hundred years ago, in the time of Ude, each individual house- keeper worked out the remedy for Ihese and other culinary mishaps only after many repetitions of the same bad results. .Vfter an ex- penditure of valuable time and thought, together with a waste of foodstuffs, the earnest worker discovered that, certain conditions being present, certain results would surely follow, and these discov- eries are now the rightful inheritance of the housekeeper of to-day. She should not be obliged to begin her work where her ancestors began, but should continue where they left off, and, better still, from the point at which her foremost sister of to-day has arrived. When a young housekeeijer realizes that in making yeast bread she is dealing with actual plants that must thrive and grow if her bread is to be good, she will understand why warm rather than scalding licpiid must be mixed M'ith her yeast; and henceforth she is likely to care for her miniature garden with intelligent forethought. 3 To the housewife some knowledge of the whys and wherefores of processes in cooking — as in all other processes — means to be forearmed; and in putting her knowledge into practice she may avoid much mortification of spirit as well as pecuniary loss and, what is of greater value still, insurance of a more cheerful and contented family. Such, then, is the motive for this little book; in its pages are to be set down the reasons why, for instance, meringues and soufHes fall; why bread is sometimes sour, pastry soggy, and cake heavy; why it is best to use a knife for one process and a spoon for another; why we should use bread flour in yeast mixtures and pastry flour for cakes and pastry. All these and many other hints and suggestions are herein set forth and made plain that she who runs may read, and be the gainer thereby in money and time, health and comfort. Nor is this all; for we must include herein something of the "Whys" in serving. Our full duty to our friends and the guests whom we invite to share our meals is not done when we have siuiplj' set before them well-prepared food. While one dish may constitute a meal, more often the meal is made up of several dishes, and the several dishes combined in a meal must be given particular attention. First of all, the dishes presented together, to be eaten at one meal, should conform to physiological demands ; and , secondly, they should be chosen to produce harmony of color, texture and flavor. To know why certain vegetables, salads and sauces are served with fish; and why certain other vegetables, salads and sauces with steak and chops, is to know the joy of the discoverer, for, in the actual doing of these things you yourself become a dis- coverer. It was La Reyniere who truly said the kitchen is a country in which there are always discoveries to be made. In these pages, also, may be found why certain dishes are chosen for dinner, others for luncheon and still others for Sunday night tea or supper. In short, through its questions and answers, the aim of the book is to offer information and suggestions such as are needful to every housekeeper. Of necessity our space is limited and some points up- on which light is desired may have been omitted, but this will not work to disadvantage if the habit of asking"why?" and of searching for the answer becomes formed. No woman with a family in her care should be satisfied until she knows the "why" of each and every operation that is carried on in her especial domain, the kitchen. Iii)im0lilri3( WHAT CRISCO IS Crlsco is the rich cream of vegetable oil, delicate, odorless and tasteless, a product of unusual merit, ideal for frying, for shorten- ing, and for cake making. Crisco is a ])rimary fat which has numerous advantages o^•e^ lard, butter, compounds, margarines or l>utterincs. Four years of se\'ercst tests and exhausti\'c experiments in which Crisco demonstrated its value as a wholesome, nutritious, ab- solutely pure cooking fat, prefaced lis introduction lo the pul)lio. It was under such exacting conditions of faithful research that Crisco was perfected. THE CRISCO FACTORY I'^W AUTOMATIC FILLERS. CRISCO'S SUCCESS For eight years Crisco has been marketed with such growing favor that it is an accepted staple liandled by progressive dealers in every state and province on the American continent. It is sig- nificant that millions of competent housewives as well as many dietitians and chefs have chosen to use Crisco to the exclusion of other cooking fats. In many Schools of Domestic Science Crisco is given the preference because it is a vegetable product, absolutely pure, entirely wholesome and of a dependable, uniform quality that makes good results certain. Crisco is recognized as a better product. Its use quickly becomes a habit, for there is no substi- tute for Crisco as a rich food fat for cooking. THE MANUFACTURE OF CRISCO Crisco is the brand name of a pure cooking fat made po.ssible by the hydrogenizing processes in use by The Procter & Gamble Company. Only such a process can convert vegetable oil into a rich cream such as Crisco. The oil is filtered, given its proper consistency liy tlie addition of pure hydrogen and tiien sterilized by \ery liigli heat. Nothing but hydrogen is added to the oil to gain this consistency essential to the easy and proper combining of Crisco with flour and sugar. This hydrogenizing process is respon.siblc for the peculiar vir- tues of Crisco. Crisco is what is known in chemistry as a .synthetic product, i. e. "a fat made to order." This makes it possible so to govern the ])rocess of hydrogenizing that the resulting protluct shall have fewer faults than a natural ]>roduct. .V cooking fat made by this process, such as Crisco, has less teridency to become rancid, to smoke when heated and give off strong odor. And the true shortening components are present in greater percentage. The details of this hydrogenizing process are controlled exclusively by The Procter &; Gamble Company. THE CRISCO BUILDING The Crisco building, devoted solely to the preparation f)f Crisco, is a handsome, modern structure of rugged stone and brick. It stands quite alone within spacious grounds tliat during the rest hours are used for tennis and other outdoor recreations. The vast rooms are walled with glass and flooded by sunlight which shines through windows that never need be oj)ened, for the air in circulation throughout the factory is water-washed; driven into the rooms dust free and germ free-l— pure. Every employee is dressed in white. Daily changes of clothing arc made. The floors of the Crisco building are of terrazzo. Pillars, ceil- ing and refrigerating timnels are of white tile. Corners e\'erywhere are rounded to make constant cleaning a simple matter. These spotless appointments — plenty of pure air and floods of l>right sunlight — arc what keep Crisco pure in its passage through the packing room. Not a human hand ever touches Cri.sco either in process of manufacture or jjacking. It is put into bright, new, vacuum-cleaned cans by machinery which is nickeled, enameled and kept spotlessly clean. Crisco passes automatically througli the tiled refrigerators. In fact, even the labeling and wrapping are done by marvelous machines that grasp the cans with fingers of steel and do the work more deftly than human hands. THE TRIBUTE OF THE AGES The nation which outlived all others in the world's history put up barriers against lard centuries ago. To the Jew Crisco 7 proved welcome for the good reason that it conforms strictly to his important Dietary Laws. Being Kosher and a "parava" or neutral fat, it can be used with both "milchig" and "fleichig"(milk and flesh) foods. While Crisco sold to the Jewish trade carries a Kosher seal certified by Rabbi Margolies of New York, nevertheless all Crisco is "Kosher" and of identical purity. THE UNIFORM PURITY AND QUALITY OF CRISCO Crisco never varies, either in purity or quality. Its absolute cleanliness is another unfailing advantage which means so much to the housewife who is anxious that nothing may enter into her cooking which might impair its wholesonieness. One can of Crisco is the same as another can of Crisco. It is the same as it was yesterday and as it will be fo-morrow. Because of this uniformity Crisco is in a class by itself. There is no substi- tute for it. From the time it leaves the factory in air-tight tins until it is opened in your own kitchen Crisco is never exposed. COOLING TUNNELS. UNEQUALED FOR FRYING Successful frying is an art. Someone lias said that frying is cooking in boiling fat. This is not cjuite accurate but tiie temper- ature of the cooking fat nuist be hot enough virtually to roast the surface of the food, yet not hot cTiough to cause it to scorch. Foods fried in C'risco look appetizing because Crisco gi\'es up its heat so quickly that a tender, brown crust forms almost instantly, thereby allowing the inside of the food to bake instead of to become soaked with grease. With Crisco came the revelation that it is possible to fry foods without spoiling the taste of the food itself l)y the flavor of the cooking fat u.sed. Crisco, odorless and flavorless, with its delicate, clean freshness, brings out all the natural, dainty, appetizing flavor of the food. Fried chicken takes on a new taste and fried eggs are as delicate as if they were poached. Fried fish an.d fried oys- ters have new appetizing flavors. Potatoes, either white or sweet, are unusually tasty when fried in Crisco. Saratoga Chips are different — crisp and ap[)elizirig without the grease which comes with the old method of preparation. Housewives who u.se Crisco in making doughnuts rjuickly acquire the reputation of making "the best doughnuts in the neighborhood."" Salted almonds and peanuts have a new appeal when pre])ared in Crisco. Crisco meets the severest tests in deep fat frying and all other frying. By usmg Crisco you banish the greasy taste so often found in foods. THE SECRET OF GOOD PASTRY Pastry shortened with Crisco is light, flaky, tender and crisp. It is easy to digest. Some of the most distinguished chefs in the land who pride themselves on the superiority of their pastries, are using Crisco for their finest foods. Pies made with Crisco are more delicious. The crust will break at the touch of a fork. UNCHANGED FATS The general impression is that all foods are changed in cooking. The fact is that all shortening remains unchanged. For instance, if you make a pie with lard, nearly one-third of the crust, by weight, is composed of raw lard. The same is true if Crisco is u.sed. Fats are not changed in cooking unless sometimes for the worse. Thus the desirability of using the purely vegetable and wholesome Crisco is all the more apparent. GOOD CAKE MAKING Cake made with C'risco is unusually rich and tasteful; stays moist and fresh a surprisingly long time and costs less. Butter, always much more expensive than Crisco, is no longer an essential to success in cake making. Crisco is so delicate to work with that it is used wilh equally successful results in the simplest and plain- est as well as in the richest fruit or layer cakes. CRISCO ALL SHORTENING Crisco is all shortening. Even the very best grades of butter contain nearly one-fifth water, curd and salt. The salt is added to preserve the butter and give it flavor. AVhile salt gives flavor it adds no richness and water has no value as shortening. Crisco contains no water and needs no salt to keep it sweet. Water and salt can be added in the needed proportions but the use of Crisco lessens by one-fifth the amount of shortening required. A BREAD-BAKING SUGGESTION To brush bread with Crisco during the last rising makes it brown more easily, giving it a fine, nutty flavor and aids in the formation of a thin, tender crust. If you would like to give your bread a fine SHORTENINGS— ANCIENT AND MODSRN. AFRICAN SHEA NUT BUTTER, WRAPPED IN LEAVES, AND CRISCO. 10 "butter crust" after baking', brush witli .sailed Crisco as llie bread eomes hot from the oven. The proportions are 1 tcaspoonful of salt to I 2 cupful of Crisco. These splendid uses of Crisco in bread baking improve the texture, make the color better and the taste richer. The plan more generally in use :of covering newly-baked bread with a cloth drives in the moisture and makes bread soggy and less appetizing. To l>rush over with Crisco prevents crusts from hardening without lessening their crispness, and makes every crumb edible. IDEALIZED COOKING Kitchens are kept sweeter when Crisco is used. There are no irritating odors of superheated fats. The reason why is clear. Butter will smoke at a temijeratue of ?^^29 degrees, lard at 400, while Crisco does not smoke until it reaches 4.5.3 degrees. This is heat much higher than necessary for frying. ]\Iotliers tind that cookies, made with Crisco, are wholesome, appetizing sweets for the children. Fudge, tatties and other can- dies made with (^nsco are excepi lonally good. In. all the affairs oi life good digestion plays a most im])ortant part. All foods made with Crisco are digested more easily. A child can understand the reason for this. The normal teuiperature of the human body is 98 ^5 degrees. Crisco melts at 07 degrees, which is less than body lemjjcrature, thus enabling the digestive juices to mix freely with it. The melting point of lard is about 10.5 degrees and that of lard com]:)ounds even higher. Stearine, used in so many compounds, is hard and indigestible. You can fry fish, then onions, and tlif'n ]:)otatoes in the same Crisoo and each dish will retain its own distuiclive taste with no suggestion of tlie other. Simply strain the melted Crisco through cheesecloth and Oisco retains all its original purity and sweetness. If there are any "Whys" in your own cooking or in the use of Oisco ■^\hicli puzzle you do not hesitate to take up these questions with us. We want you to feel that we are at your ser^'ice, glad of any opportunity t(j help you in the cause of better foods, for better foods will figure largely in making a better nation. Sincerely yours, THE rRociER & ga:mble company. 11 CleaiiUness and comt'iLieMce are back of a good kitchen. Cleanli- ness requires careful thought for walls, floors, absence of moldings, closeting of utensils, plenty of sunshine and fresh air. Starting with the floor, there are four possible finishes; the old- fashioned wooden floor without finish, the wooden floor oiled with crude oil, linoleum, or asbestic composition. The wooden floor with- out finish requires too much scrubbing to be cleanly, the oiled floor, though undoubtedly a serviceable one, is 'unsightly; but either li- noleum or asbestic comi)osition is desirable. Both are easily cleaned. The latter is a yielding substance like cork, and is laid over any wooden flooring. The walls of a kitchen should be painted, and preferably in yellow or light tan where the room lacks window lighting, and in light green or blue where the room is full of sunshine. A wain- scot of tile is ideal but expensive. Moldings are dust catchers and should be avoided. Ventilation and light are, of course, important. Where one is building, it is desirable to have windows on opposite sides to gain a cross current of air. A window over sink or at one side of it admits light and air where it is greatly needed. In screening the kilchen windows, see that the screens slide iK"^^ so as to be adjustable for top or bottom sash. Then upper or lower win- dow can be opened as required. In very warm weather there is a noticeable cooling of air when the upper window sashes are lowered, as the warm air that rises to the ceil- ing will find a ventilat- ing current of air from window to window. movable kitchen wagon. 12 I few with with SMALL KITCHEN. (Right-liand .ind Inwer walls as ih<:y appear on Plan A, below) Under the subject of cleanliness conies the hand sink. This admits of hand washing without recourse to the sinl< in which dishes may be standing, and should be regarded as a necessity rather than as a luxury. On leaving the kitchen even for moments one's hands come in con- doors, chairs, stair rails, telephone many other objects much handled and liable to hold germs that are dangerous to health. For this reason, anyone occupied with tlie handling of food should wa.sh and dry liis hands again and again. Passing to the consideration of convenience, size of kitchen is the first item. Naturally it depends much on the number of persons using it, or the locality of it, whether in the limitations of city residences or the more extensive areas 13 LARGE KITCHEN. {Rigbt-hand and lower walls as they appear on Plan B, page 15} of country houses. But there is one general principle that is always most important — that the range, sink, table, cupboard, storage shelves must all be arranged in proper relation to each other. To save steps, they should be grouped in as compact a space as possible. Then let each utensil be kept as near as pos- sible to the place where it is used and to the place where it is cleaned after use. To illustrate the general principles cited above, we show two kitchens, one small and the other somewhat larger. From these two beginnings almost any combination of features can be built up, these to suit tlie personal taste and wants of the individual. It is obvious that no set plan will suit everybody. PLAN A Floor plan shows the smaller kitchen arranged in almost a square. Looking at this plan as you .see it on the page, it shows the upper wall and the right wall opening outdoors, while the lower wall and the left wall open to other rooms of the house. In upper wall there would be window and outside door with half-glass panel, 14 1 ■^ 1 l—sd fc 1^'" Ki~ ■^^ 1 '^""^L^-^A 1 1 ' ^rr^- 1^ i LARGE KITCHEN. (Lcft-liiiriil arul uppiT ualls as tlu'j' appear on Plan B, hclow) and in the right-hand wall, two wind wall is the entrance to the dining room, this being near to the range, a feature alwaj's desirable because of the short carriage of food from stove to tabic. (In this plan we provide no pantry or other separat- ing passageway between kitchen and dining " room. This feature is shown in the plan of the larger kitchen.) Keeping in mind the lower and the right-hand walls, here we group the range, the table, and the givesyouthestorage place ows. In the lower PLAj^ (S) kitchen cabinet. This group of groceries and utensils from 15 .liich BUTLER'S PANTRY, LARGE KITCHEN. (Plan B, pago 15) the cooking process starts; then the table is at your right, the place where the food is prepared; and at the right of the table is the stove, the next successive utensil. From the range, the next step is to the door of the dining room. After the meal, the dishes go to the sink, and from there to the dishware closet at left wall. Here, again, the dishes for the dining table are close to the range for serving. Tt will be seen tliat the only crossing of the room is to get the cold storage foods from the refrigerator in the upper left-hand c^irner. In the illustration on page 13, we show the lower wall (as it appears on floor plan), and the right-hand wall (as it appears on floor i)lan). At left of picture, a corner of the sink shows, this sink appearing on the upper wall on the floor plan. In the illustration we have the three objects in a cluster — the cabinet, the work table, and the range. These three units are the ones that are used in the preparation of foods, and this grouping saves many steps. It is understood that no particular set of stove, table, and cabinet will suit every individual, but we give here the working principle which is nearest the practical labor-saving IG arrangement. Any range can lie suhstitnted for the one we show, any talilc can he nsed, antl any kintl t)f shelving or cupboard can replace the kitchen cabinet; hut the general idea, of having the food-utensil unit next to the tabic unit and the table next to the stove unit, is a good one. All sorts of ^•ariations can Ijc made with- out disturbing this central idea of cluster. For instance, a shelf and hook rack for condiments, sjioons and forks, used continually in preparation of food, could be placed against the wall just over the table. The table can be of plain wooden top, but the ideal co^•ering is zinc. Also this table could be on broad, easy-shifting castors, so that it could be used in any part of the kitchen re- qun-ed. We have suggested here a small kitchen without expensive built-in features, but, when we consider the sink, then the very best should l»e had. This sink can Ije of whiter enamel or slate. Which is best is a matter of intlividual taste. The enamel is cleaner looking, but not so servicealjle where hard nsage is necessary. The height of the sink is important, but here, again, the individual should determine his particular likings. But there should be a grooved drain-board on either side of the sink; this draiu-lioard set at a slight angle to insure draining into the sink. Against the left-hand wall (as seen on the floor plan) is the re- frigerator and an enclosed cabinet for storing the cleaning articles, such as broom, dust pan, fl(jor brushes, etc. The refrigerator would l>e better were it built in (as in the plan of the large kitch- en), but we give this arrangement as the.best for a sim])le kitchen without exjjensive features. The refrigerator would be near the entranc-c door, handy for inscrtii)n of the ice. In selecting a refrig- erator, be sure to obtain one that is well insulated with eight to twelve thicknesses in the walls. The cabinet for holding the clean- ing articles should be provided with a door the whole width of the front. Stove polish, oils for the floor, mops, brooms, brushes will be stored away from the open kitchen, and yet be at hand for ready service. As this plan has a gas range, tiiis kitchen would require a ra- diator for heating purposes. This appears at left of sink. To the right of the gas range is a hot water boiler with gas water heater. PLAN B This ])lan shows a larger kitchen, about fourteen by sixteen feet, with best of equipment. The entire upper wall (as it apjjears on 17 floor plan) is open to out-of-doors, and tlic upper half of the right- hand and the left-hand walls is open to the air. Thus one-half of the wall space is cut with windows and the outside entrance. The lower wall (as it appears on the ])lan) and the lower half of the right-hand and the left-hand walls are partitions for other rooms. For ventilation the two windows over the sink at left and the window in the right wall provide a cross current of air. Besides, there is a window and a glass panel door in the upper wall. The doors are four, that of the upper wall leading to the ]>orch, that in the right-hand wall to the butler's pantry, and those in the lower wall to the cellar and upstairs. This back stairs for servant's use is always desirable. Referring to the illustration on page 1.5, we have the left-hand wall and the ujjijer wall (as they appear on the floor plan). The second illustration, on page 14 gives the right-hand and the lower walls (as they appear on the floor plan). In the illustration on page 15 we have the group of range, sink, grocery cabinet and table. The table would be on rollers and be provided with a zinc top. Its size would vary from 2x3 feet to ;? X ,5 feet. This could be pushed near to the other three articles of the group. Also, the built-in grocery cabinet would be provided with sliding boards. Here would be kept all articles of food not necessarily placed in the refrigerator. The shelves and racks for tins are to the left of the stove, but do not appear in the illustration. Thus the working group of provision cabinet, worktable, stove, and tin closet — four units closely inter-related^are re-enforced by a fifth unit, the siTik. Another view of the same kitchen, the illustration on page 11, shows the built-in refrigerator with an outside door for insertion of ice. The feature of this fixture (note the plan on page 13) is the provision of three outside walls, insuring a cool storage place that means saving in ice bills and perfect refrigeration. To the right of the window is the cabinet for cleaning utensils. Next to this is the door to pantry, and then the door to cellar. To the right of this door is the shelving for pots and kettles. This shelving is but a step to the range. The sink for washing dishes is practically the same as noted in the small kitchen plan. There would be a hand sink of white enamel (see illustration on page 1.5, right-hand side). We have 18 already emphasized the importance of clean hands in the kitchen. Above this sink would be a roll of tissue towels, which, when torn oft' after use, can be burnt. Heat would be su[)plied by a radiator in the upper left-hand corner (as it appears on floor plan). The range, as w^e show it, is a cabinet gas range with a six-burner top, a shelf and hood above it. Below is a twenty-inch baking OA^en, a broiling oven, and a second baking oven; this latter provided with a glass door. Over this second oven is a plate-warming closet. A hot water boiler and gas water heater stand next to the range. Here, again, as in the case of the smaller kitchen, all sorts of variations are possible to suit the individual, but the general plan shows a basis of practical working kitchen. On page IG is the butler's pantry. By referring to the floor plan of the larger kitchen, the agreement of this illustration and the plan is apparent. There is a window with a small sink for filling the water glasses. The open sheb es will take cure of much used china, while the closed shelves will contain the rarer china. In the drawer space can be kept the table linen and the table silver. The following list of kitchen articles will be of help to the housekeeper in selecting the furnishings. Naturally the number in the family determines the size and quantity of utensils, such as pans and kettles. t'se only the highest grade of enamel ware as the cheaper kinds chip off. Be careful to avoid wares that chemically effect the foods. tea kettle kettle coffee pot steamer stew pan pint saucepan quiirt aaucepan 2-quart douhle boiler wire broiler frying pans; Scotch bowl for fryin;,' covered roasting pan earthenware baking pan bread pans cake pans muffin pans pie pans baking dishes earthen cups cooky tins potato masher colanders strainer flour sifter bread mixer miMog buwis mixing spoons pint and quart measures scales molding boards rolling pin can opener corkscrew meat knil'e and fork steel table knil'e steel paring knife bread knife knife sharpener meat grinder meat axe meat board chopping knife steel forks cover .skewers wire toa,sters nutmeg graters flour dredgers magic cover lemon squeezer large grater coffee mill salt shaker spoons egg beater wire strainers bone salt spoon wooden and steel spatulas towel rack hand towels needle, coarse thread soap shaker scraper for sink dish pan dish towels rinsing pans soap dishes bins for flour, sugar, meals spice containers clock 19 The effect of properly cooked food may be almost entirely lost by lack of care in its serving. The proper serving of food relates not only to its actual disposal on the serving dish, but has refer- ence to the appearance and temperature of the room in which it is served. The manner in which the table is laid and the furnishings of the table may make or mar a meal. To say that "we eat with our eyes" .should not be called an exaggeration, for if food be pre- sented in a neat, orderly and pleasing manner, its appearance will cause a flow of the digestive juices and not only occasion an appe- tite for food, but supply the ability to digest it. Food in individual portions should be disposed on a serving dish to present a symmetrical outline. The dish should not look crowded, and at least one-third of the space should be free from even a gar- nish. Let hot food be presented hot and cold food properly chilled. TABLE SET FOR BREAKFAST. INSERT SHOWS INDIVIDUAL COVER I 20 SUPPER TABLE SETTING. INSERT SHOWS INDIVIDUAL COVER, RUSSIAN, ENGLISH AND COMPROMISE SERVICES Three forms of table service arc recognized; the English, the Russian, and the Compromise, which is a combination of the other two. The Russian style of service is formal, and is attempted in full only when the attendants are skillful and numerous. In this form of service no food — save bonbons, relishes or salted iuit.s — appears upon the table — everything is served "from the side." Good Russian service implies that no one at table be obliged to ask for anything he needs; thus if one is to eat a dish with a sauce, the same must immediately follow the di.sh; rolls, water, butter, sauces and salads must l)e supplied at the instant they are desired. To attend to the wants of six or eight jjcoplc at table, at least one attentive, skillful maid will be needed, besides the cook. The food separated into individual portions, is either set down from the right hand before those at table, or, plates being in place, the food sepa- rated into individual portions, is passed to the left of each, that each may help himself or be helped by the one in attendance. Dishes 21 of food are not set down upon the table but are returned to the serving table or the pantry, from which place they are taken when a second helping is desired. When true English service is essayed, all the food belonging to one course (as meat, hot vegetables, green salad, bread) is set up- on the table and served from it, the plates being passed by a maid; it is then cleared away before another course is brought in. When the compromise service is used, some courses (as a choice vegetable or a salad) are served from the table (English style) and some are brought in from the pantry in individual portions and set in place (Russian style). In brief, food served English style is served from the table; served Russian style, it is served "from the side," while a combination of the two is the compromise style. Let your dining table be not too highly polished, but well-built and as handsome a piece of furniture as your conscience will allow. Economize on some other piece of furniture. For linen, use doilies, runners or a cloth for breakfast and luncheon, but choose a fine damask cloth for the serious business of dining. Send if you must all other articles to the public laundry, but have table linen laun- dered at home. SETTING FOR HOME DINNER. INSERT SHOWS INDIVIDUAL COVER. 22 ^Yllen layiui;' llic tal>le. tirst uf all pi-ofcci \\ \>\ sdiiic sofl of an inner covering; a silence cloth of table padding, or an ashestos mat, the exact size of the tahle, covered with cotton are used un- der a damask cloth; small covered ]iads are used under doilies. In humdering a tablecloth, fold once lengthwise exactly through the center, then when uoiicd roll on a pastelboard cylinder. Let the cloth hang the same distance from the floor on all sides. Let floral decorations accord with the size of the table and the style of serv- ice. From one to three small blossoms are all that is desirable on a table less than five feet in diameter. LAYING THE TABLE AND THE COVER Xo matter what the style of ser\'ing, with or without a maid, the laying of the table, as far as the co\ crs are concerned, is always the same. By "cover" is meant the i)lace plate (i)late which marks the ])lace of an indi^"idual), glasses, sib'cr and napkin to be uselate set the forks, tines ujiwards, the one first used farthest from the jjlatc, \\ itli the napkin beyond it. If a maid be in attendance, the siher for the dessert should be set in place after the table is cleared for the dessert course. At a meal where no knife is reffuired, as often at Sunday night tea or a chafing-dish s])read, place the fork at the right liand; if only one other piece of sih'er be retiuired — as dessert spoon or fork — set this, also, at the right, the one first used farthest from the plate. Do not crowd the se\'eral articles of the co\'er, let them lie rather compactly and in such ma.nner that the whole may form a separate unit in the center of iO to ?>() inches of space. At the point of the knife set tlie glass of water; the Iiread-and- butter plate or the tiny "chip" for butter is set at the left of the glass. Bread-and-butter |)lates are for home use, and es|)ccially at Ijreakfast and luncheon; butter is not sup[)o.sed to be needed at 23 dinner and only the tiny "cliip" is in evidence. The place for the "spreader" is across the top of the jjlate, handle towards the right. Salt and pepi)er receptacles are set between each two covers. SUGGESTIONS ON SERVING MEALS WITHOUT A MAID With one exception, the laying of the table, as far as the cov- ers are concerned, is always the same whether a maid or a member of the family is to serve the meal. When the meal is served by someone sitting at table, all flat silver to be used during the meal is given a place on the tal)le when it is laid. Silver for the dessert may be set aljove the plate, handles toward the right. This is the preferred position. The only other position possible, as the dessert is served last, is l)etween the knife for the roast and the plate. This disposal of the silver is in accordance with the accepted custom of placing flat siher in the order of its use, the piece first used farthest from the plate. This position for the small pieces of silver used with the dessert detracts from the symmetry of the cover and it seems preferable to dispose it above the plate. When a maid is in attendance flat silver for the sweet course is set in place just before serving this course. As far as possible, save those in the final sweet course, every article of food that is not to be kept hot for a time should be set in place on the table before the call to the meal is given. Plates of hot and cold bread, a reserve supply of butter, pitcher of water, cream and sugar, jelly, relishes and all condiments that are liable to be called for, should be grouj^ed upon the table in a symmetrical manner. Just before announcing the meal, fill the glasses with water, set individual dishes of tnittcr in place, then while the fam- ily is assembling bring in the coffee or tea, if it is to be served at the beginning of the meal, and such other hot di.shes as are pro- vided, on a wheel tray or on a small light table on castors. After (he subsl-intiiil course is eaten, the wheel tray is at hand for the removal of all food from the table, and the used china and silver. In a large family, remove the food first and return with the wheel tray for the dishes; then crumb the taljle, and on again returning to the dining room bring in, on the tray, the des.sert and the china for its service. The wheel tray lessens the trips to and from the kitchen. Often, in a small family and where the hot dish is the one served first, llie second course witli china may stand on the tray at the left hand of the mistress of the house and she need not rise from the table until the close of the meal. 24 SETTING FOR LUNCHEON. INSERT SHOWS INDIVIDUAL COVER WHYS OF SERVING (IN GENERAL) (1) ^'hy use a silence cloth under a tablecloth? Ans. An inner covering over a table protects the table, insures against noise and improves the appearance of even the choicest damask. (i) Why sometimes use doilies or runners instead of a lablocloth? Ans. Doilies and runners arc more easily laundered than table- cloths. In case of accident the taljle is more easily restored to a good condition. With a rectangular shaped table, "runners," suitable for two "covers" on opposite sides of the table and a dish (as bread) between them, are very satisfactory. (") Why are the knives, soup spoon and liors d'oeuvrc fork set at the right of the plate and all other forks at the left of the plate.' Ans. The silver set at the right of the plate is that which is to be used with the right hand, the silver at the left of the plate iS SETTING FOR FORMAL DINNBIR. is that which is to be used with tlie left hand. If no knives are needed, the dishes presented being such as are eaten with forks (at a Sunday night tea, chafing dish spreads, etc.), the forks would be set at the right of the plate. (4) Why is the silver laid in order of use, the piece first used farthest from the plate? Ans. This method of laying the table, being widely known and followed, settles the question as to the piece of silver to be used for each course as it appears on the tabic. Also, as the silver thus laid is used and removed "the cover" is left in a neat and compact whole. (.5) Why in refilling a glass of water should the glass be drawn to the edge of tfie table by the bottom of the glass, or, if the table be crowded be lifted by the bottom of the glass? Ans, Because the hand of the attendant should not come in con- tact with the top of the glass. (6) W^hy should a tray be used to pass cream and sugar or two relishes? Ans. Several small dishes may be passed at one time on a tray, which, otherwise, would have to be passed separately. 26 (7) ^Vhy not serve each vegetable in an individual dish? Ans. Small dishes cumber the table, make work, and, with the ex- ception of chilled plates for salad served with the fish or roast, serve no essential purpose. (8) "Why, as far as possilile, should all piles of plates be eliminated from the table at which people are sitting? Ans. Piles of plates obstruct the view, and are in the way of the one who carves or serves. In serving without a maid, the plates may be set on a wheel tray or small table at the side of the table. In serving English fashion, the maid brings two plates, one in each hand, sets the one in her left hand before the carver, takes up the filled plate and sets it before the one for whom it is prepared; she returns with one plate, which she exchanges for the prepared plate waiting for her, and so con- tinues. WHYS OF SERVING (RUSSIAN STYLE) (1) Why use a damask cloth (over a silence cloth) for the dinner table? Ans. Dinner is the [)rincipal meal of the day and calls for as formal and dignified accessories as the style of living permits; and a table completely covered with white carries out this idea. *^^ ^^i^ p"-— *- ^^^\ I SETTING FOR FORMAL DINNER. 27 (i) Why, in serving a meal Russian style, is nothing set upon the table at any time save the china and sliver belonging to the individual covers, the flowers, bonbons, and perhaps salted nuts? Ans. All of the food is served by the attendants and they can take the food from side tables and pantry more easily than from the table at which the guests are seated, also a dish is no addition to the appearance of the table after part of it has been served. (3) Why sometimes make an exception iu favor of a fruit cocktail, choice strawberries, prepared grai)efrult or raw oysters served in a first course? Ans. This first coiu-se set in place before announcing the meal adds to the decorative character of the table and may be con- sidered as a part of the table decoration. (4) W'hy are ser\'ing tables at cither end of the dining room almost a neces- sary feature in a well-equipped dining room? Ans. Serving tables at the ends of the dining room make for effi- ciency and quick service. (5) Why should food prepared on individual plates be set down at the right hand of those seated at table, and a platter of food from which one is to help himself, or be helped, be presented at the left hand? Ans. Seated at table one cannot help himself easily to anything presented at his right hand. BREAKFAST TRAY. (1) Why are fried foods so pleasing to the taste? Ans. When food is properly fried the outside is seared over so tjuickly that the flaxor and jiiiees within are retained in full; also the outside is caramelized — as it were — giving an addi- tional flavor that is most enjoyable. (i) Why are properly fried artieles tree of all exeess of fat? Ans. If articles made of flour, as fritters and doughnuts, contain eggs in sutBcient quantity and the fat be at the riglit tem- perature when they are set to ct)ok, the fat will coagulate the egg u])on the outside and make a covering, which the fat cannot penetrate. In tlie same manner fat is excluded from crociuettes, cutlets, fish, oysters, etc., coated with egg and crumbs. (3) Why is a cast-iron, round-bottomed, Scotch bowl a good utensil for frying purposes? Ans. The Scotch bowl stands firm on the stove, it is not injured bv heat, and is of such shape that, wdhout callnig for a large quantity of fat, it holds enough to cover the articles to be cooked. (i) Why use a basket in frying such articles as croquettes, oysters, etc.? Ans. By the use of a basket a n u m ber of soft articles that re- q u i r e cooking the same length of time may be let down in- to the fat, SCOTCH BOWL. drained and lifted out all at once. 29 (5) ^^ hy i-S it liece.ssai\>' to set the articles in the basket apart, one from another? Ans. If the articles touch each other, steam is formed that softens the otherwise crisp exterior. (6) Why is deep fat frying considered preferable to sauteing? Ans. Because deep fat frying is more economical of fat and the articles so cooked more wliolesome. (7) How is deep fat frying more economical than sauteing.' Ans. In sauteing an article, after one side is cooked, it is turned to cook the other side; there is no opportunity to drain the cooked side, and, exposed to the air, it cools and admits the fat, thus making the process wasteful and the food less digestible. (8) Why is it important in deep frying to use plenty of fat.' Ans. Unless there is a good body of fat when cold food is put into it, the temperature is so quickly reduced that no protect- ing crust is formed, and the food cjuickly soaks up the fat. It is also important not to put too much cold food into the fat at one time. (9) Wli\^ test the temperature of fat \\ ith a bread crumb.' Ans. It is less wasteful to test with a crumb than with the un- cooked article, especially if the process must be repeated. (10) Why allow only 30 seconds to brown the crumb when French fried pota- toes are to be cooked, while 60 seconds are counted l>efore the fat is thought ready for dovighnut.s and fritters? Ans. The fat for French fried potatoes nuist be rather hot when the potatoes are lowered into it as, the potatoes being chilled, the temperature is lowered at once. (11) Why set Crisco over the fire in an unhealed pan? Ans. Crisco — as all fats — is less wholesome if subjected to too high temperature, and if put into a hot pan some portion of it is liable to be overheated. (15) Why not wait until Crisco smokes before frying? Ans. When frying with lard, the point at which it smokes is fre- quently considered as the proper frying temperature. The smoking point of Crisco is considerably higher than the proper frying temperature, and if it siuokes, it is much too hot for proper frying. The safest way, therefore, is to always test the frying medium with a bread cruiub. (13) AVhy is the high smoking point of Crisco a distinct advantage? Ans. When any fat smokes, it decomposes and forms a substance which is irritating to the digestive organs, and this substance 30 is absorbed by food fried in smoking' fat. Then, too, it is pos- sible to fry with Crisco and not have a kitclien full of smoke. (14) Why strain fat through two or three folrls of chcescch)lh each time after frying.' Ans. Crisco that has been used contains flour or particles of food; these burn at a much lower temperature than Crisco does and luiless removed will, on reheating', burn and discolor the Crisco. (15) Why is but one kettle of Crisco needed for frying fish, doughnuts or any other article.' Ans. Articles properly fried retain all the flavor and impart none to the fat. To counteract any carelessness in frying, the fat may be clarified by cooking a few slices of raw potato in it. (16) Is it ever advisable to use cracker crumbs, and if so, when and why.' If not, why are bread crumbs preferable? Ans. Soft bread crumbs are best to use for coating. They hold more moisture than cracker criunbs and give a better color. (17) Why do doughnuts sometimes crack in frying, occasioning a rough surface? Ans. When doughnuts crack, try adding a little more milk; prob- ably they have been mixed too stiff. The dough for dough- nuts should be as soft as can be handled. (18) Why does raw potato clarify the fat? Ans. Raw potato contains considerable water; while frying, this water evaporates and carried with it the odors and flavors it has absorbed. (19) Why turn doughnuts and fritters repeatedly rather than allow them to cook one one side continuously until done? Ans. Doughnuts and fritters are turned as soon as they rise to the top of the fat and often there- after that the\' may be of uniformly fine texture throughout. (20) Why set all ar- ticles taken from the fat at once on soft or tissue paper at the opening of the oven door for a few min- POURING USED CRISCO THROUGH SIEVE . ; BACK INTO CAN. utes ? 31 Ans. While the article remains hot the soft paper will absorb any surplus of fat on the surface. (21) AVhy use soft, fresh bread rnimbs ralher than dried erurabs for breading articles to be fried? Ans. Soft crumbs give a better looking and thinner crtist than do dried crumbs. (22) Why is it essential that every portion of the croquette, fish, etc., be cov- ered with egg and crumbs.'' Ans. If any portion of the article be unprotected with the coat- ing, fat will enter and the juices will flow out. (23) Why is it unnecessary to turn fish, cuUels, eroquelles, etc., during frying in deep fat? Ans. As the whole oliject is immersed in hot fat during the whole time of cooking, turning is unnecessary. (24) In coating an article with bread crumbs, is it always necessarj' to u.se egg? Is the entire egg used, or simply the egg white? Ans. Eggs are always used in coating articles to be fried in deep fat. The whole egg makes the best coating. THINGS TO REMEMBER IN CONNECTION WITH THESE RECIPES. In deep frying, do not wait for Crisco to smoke. Heat Crisco until a crumb of bread becomes a golden brown in GO seconds tor raw dougli mixtures, as cruilers.l'ritters, etc.; 40 seconds for cooked mixtures, as croquettes, codtisli balls, etc.; 20 seconds for French fried potatoes. Seconds may be counted thus: one hundred and one, one hundred and two, etc. The fat may he tested also by dropping into it a little piece of the article to be eookcd. When it rises to the top, bubbles vigorousl.v and i)rown quickly, the fat is hot enough. When fried foods absorb, it is because Crisco is not hot enough, or because you have not used enough Crisco. Use [)leuty and the raw foods, if added in small quantities, will not reduce the heat of the fat. The ab- sorptiou in deep Crisco frying should be less than that of another fat. RECIPES WHOLE FRIED POTATOES Crisco for frying whole potatoes, pared As the fat bubbles (from the water in the potatoes) during the whole time of cooking, we might perhaps speak of these potatoes as boiled in Crisco. Have the potatoes pared, soaked in cold water an hour or more, then dried on a cloth. Select rather small potatoes. Let cook until they can be pierced with a skewer; drain on soft paper at the oven door, and serve at once. The pota- toes should be mealy and are particularly good. As many may be cooked at once as the frying kettle will conveniently hold. Time, about half an hour. 32 Jsr !erel mes and fry in Criseo heated until a soft bread crumb dropped into it will brown i?i 40 seconds. Drain on soft paper. Ser\e at once with green peas or as|)aragus lips. 35 WAFFLES 2 cupfuls pastry flour 1 cupful thin cream i teaspoonfuls baking powder ,'4, cupful sweet milk J4 teaspoonful salt J^icupful melted Crisco 2 egg yolks 3 egg whites Sift together the flour, baking powder and salt; beat the yolks, add the cream and milk and stir into the dry ingredients, add the Crisco and whites of eggs beaten dry and beat all together thoroughly. Bake at once on a hot wcll- Criscoed waffle iron. 36 POTATOES ANNA Pare potatoes (white or sweet) and cut them leiif^thwise into slices one-fourth an inch in tliickness; carefully put the slices loKclher lo retain the original shape of the potatoes. Have ready wooden toothiiicks covered with melted C risco, run two of these through each potato to keep the slices together (not too compactly). Soak the potatoes an hour or more in cold water, let boil ten or fifteen minutes in boiling salted water, then drain and set in a baking pan. pour over three or four tablespoonfuls of melte2 tablespoonful baking powder ],4 teaspoonful salt (scant) 1 egg white, beaten very light Crisco for frying To the egg yolk add the salt, sugar, lemon juice and pineapple (cooked); stir in the flour sifted with the baking powder and, lastly, fold in the egg white. Take up the mixture by tablespoonfuls and with a teaspoon scrape it into the hot Crisco in a round mass; turn often until done; drain on soft paper, dredge with powdered sugar and serve at once. Bananas, peeled and pressed through a ricer, may be used in place of the pineapple. 37 XJac leiwl measiiremenis for all inijreil'n'.ul.H BREADED HALIBUT HEARTS, FRIED Have four slices of cliieken halibut cut from a short distance above the tail. The slices should be a generous half-inch thick. Remove the skin and central bone to get two heart-shaped pieces from each slice. Beat one egg and add three tablespoonfuls of milk. Roll the fish in soft, sifted bread crumbs, seasoned with salt and pepper, and dip each in the egg to cover complctel}', then co\'er again with the crumbs. Fr>' in deep, hot Crisco to a golden thrown. Do not have the Crisco too hot as the fish should cook about four minutes before it is colored enough for the table. When right, the Crisco should change a crumb of bread to a golden brown in aliout (JO seconds. Serve with a cupful of mayonnaise dressing into which a few drops of onion juice and two tablespoonfuls of chili sauce or tomato catsup luive been stirred. HALIBUT CUTLETS I'j cupfuls cooked fish, flaked '2 cupful flour ,'4 teaspoonful salt '2 teaspoonful salt 1 tablespoonful lemon juice 1 cupful fish broth or milk ji cupful Crisco 1 egg, beaten light 1 teaspoonful grated onion '3 cupful cream 1 tablespoonful chopped 1 egg,,;! tablespoonfuls milk green pepper soft sifted bread crumbs 1 tablespoonful fine-chopped parsley, Crisco Sprinkle the salt and lemon juice over the fish. Melt the Crisco; in it cook the onion and pepper without (liscoloring any of them; add the flour and salt and stir and cook until frothy; add the liquid and stir until boiling; add the egg mixed with the cream and stir without boiling until the egg is set; add the prepared fish and turn upon a dish. When cold mold into one dozen cutlets. Kc all together thor- oughly; less salt may be neede^l if the anchovies are salty. Roll the mi.xture into balls and flatten these into cutlet shapes; roll in flour, then in the egg beaten and mixed with the milk, anil, lastly, in the crumbs. Fry in hot Crisco Ser\'e with mashed potato and tomato sauce or ste\\eil tomatoes. The Crisco is right for frying the cutlets when it brow iis a cruudj of soft bread in -tO seconds. CHEESE CROQUETTES 3 tablespoonfuls Crisco ^4 teaspoonful jiaprika ll cupful flour 1 cupful common cheese cut in y^ cupful milk or chicken small cubes broth I'i cupful bits of pimiento 2 egg yolks, beaten light 1 egg with l tablespoonfuls milk ]/2 cupful grated cheese soft sifted bread crumbs 34 teaspoonful salt Crisco fur frying Melt the Crisco; in it cook the flour, add the liquid and stir until boiling; add the egg and let cook without boiling until the egg is set; stir in the grated cheese and seasonings, then fold in the cubes of clicese and s[)reail on a Criscoed plate. "When cold, shape, cgg-and-brc'ad-crumb, and fry in hot '.'risco. Serve at the same time bread and a green vegetable with or without French dressing. These are good with rolls and plain celery. The pimientos may be omitted. 39 J'le boiler with the milk and salt until the rice is tender and the milk is nearly absorbed; (more milk may be needed); add the sugar, Crisco and egg, mix and let cook until the egg is set; turn upon a plate and when cooled a little form into egg sliapes, pressing a teaspoonful of niarmalade or jelly into the center of each. Dip in egg, beaten and diluted with milk, then roll in crumbs and fry in hot Crisco. Drain on soft paper. Serve with Frothy Sauce. 40 C^se level rneasuremenis for ail ingredients FROTHY SAUCE Cream half a cupful of Crisro and beat in one cupful of sugar; add the beaten white of one egg; when ready to use stir in half a cupful of boiling water, half a tea- spoonful salt, one tablespoonful lemon juice and one teaspoonful vanilla extract. HAM CROQUETTES J4 cupful Crisco 1 Ji cupfuls rich milk ,'4 cupful flour 1 cupful boiled rice J 2 teaspoonful salt 1 cupful chopped ham J2 teaspoonful paprika 1 egg, beaten light Make a sauce of the Crisco, flour, seasonings and milk; add the egg, cook until it thickens, but without boiling, then add the rice and ham (cooked). Mix thoroughly and turn on a dish to become cold. Form into balls or cylinder shapes, roll in soft, sifted bread crumbs then in a beaten egg, diluted with three or four tablespoonfuls of milk or water, and again in crumbs. Fry in deep Crisco. Serve with peas, stewed tomatoes or tomato salad MACARONI CROQUETTES WITH CHEESE SAUCE 1 cupful macaroni, cooked IK cupfuls liquid (milk and tender stock or tomato puree) J4 cupful Crisco 2 eggs yi cupful flour 3 tablespoonfuls milk or water 1 teaspoonful salt sifted bread crumbs }-! teaspoonful paprika Crisco for frying Measure the macaroni after breaking in pieces. Cook till tender in rapidly l)oiling salted water, drain, rinse in cold \\ater and drain again. Melt the C'risco, add the flour and seasonings and stir and cook until bubbling through- out, add the liquid and stir until boiling, then stir in the cooked macaroni cut into half-inch rings. Turn onto a plate. When cold, shape, roll in crumbs, cover with the egg mixed with the liquid and again roll in crumbs. When ready to cook shake off superfluous crumbs and fry in Crisco, Drain on soft paper. Serve at once with cheese sauce poured over. CHEESE SAUCE j-^ cupful Crisco yi teaspoonful paprika ^ cupful flour 2 cupfuls of milk yi teaspoonful salt yi to \ whole cupful grated cheese Melt the Crisco, in it cook the flour, salt and paprika, add the milk and stir until boiling; add the cheese and stir until melted. MOLASSES DOUGHNUTS 'iyi cupfuls flour 1 egg and 1 yolk, beaten light 1 teaspoonful baking powder '4 cupful thick, sour milk yi teaspoonful cinnamon ^•^ cupful molasses y^ teaspoonful salt K teaspoonful soda Sift together the flour, baking powder, cinnamon and salt; sift the soda into the sour milk and stir until it foaras; add to the egg with the molasses and stir into the dry ingredients. A little more flour may be needed. Keep the mixture soft. Take upon the board in small portions, knead slightly, roll into a sheet, cut into rounds and fry in hot Crisco. 41 Use lerd nicusiircinciils for all infjrcdiciils ORANGE KNOTS 3 tablespoonfuls Crisco 4 cupfuls sifted flour ^^ cupful sugar }i teaspoonful salt 1 egg and 1 yolk, beaten 1^2 teaspoonfuls cream of light tartar grated rind 1 orange li teaspoonful soda 34 teaspoonful mace ]i cupful milk Cream the Crisco, beat in the sugar, the eggs, orange rind and mace. Sift together the dry ingredients; add the first mixture and the milk and mix to a firm dough. Cut off bits of the dough and roll under the fingers into strips the shape and length of a lead pencil, tie in a knot or shape like an 8 and fry in hot Crisco; drain on soft paper, and dredge with confectioner's sugar. SWEDISH TIMBALE CASES ^4 cupful flour 2 egg yolks Y2 teaspoonful salt J2 cupful milk Beat the yolks; add the milk gradually, then stir, little by little, into the flour and salt sifted together. Let the batter stand, covered, an hour or more be- fore using. Pour part of it into a cup a little larger than the timbale iron; heat the iron in the hot Crisco; shake off the Crisco. then lower the iron into the batter to not more than two-thirds its height, then transfer the iron to the hot Crisco and hold it there until the thin cup-shaped batter is crisp and amber-col- ored; drain over the fat, then shake from the iron onto soft paper. The finished case should be thin and crisp; if soft and thick add to the batter a teaspoonful of milk, a few drops at a time. Uo not hit the bottom of the bowl either in dipping the iron or frying the case. To serve, fill with cooked chicken, fish or vegetable (as peas) in cream sauce. (See Creamed Chicken). Brown the crumb while you count thirty to test the heat of Crisco. POTATO DOUGHNUTS 4^2 cupfuls sifted pastry flour 3 eggs, beaten light 4 teaspoonfuls baking powder 1 cupful granulated sugar 1 teaspoonful salt 3 tablespoonfuls melted Crisco }i nutmeg, grated 1 cupful mashed potato ^2 teaspoonful soda 3^ cupful thick sour milk Sift together all the dry ingredients; to the eggs, add the sugar, Crisco, mashed potato and sour milk and mix all together, then stir into the dry ingredients. Take a little of the dough on a floured hoard, knead slightly, pat and roll into a thin sheet, cut in rounds and fry in hot Crisco; drain on soft paper. CHEESE FINGERS ,'4' pound cheese, grated (1 cupful) 1/i teaspoonful paprika yi cupful soft sifted bread crumbs 2 tablespoonfuls Crisco ]/2 teaspoonful salt 1 cupful milk 1 teaspoonful mustard 1 egg, beaten light (1 egg, milk, soft sifted bread crumbs, Crisco) Cook the cheese, crumbs, salt, seasonings, Crisco and milk over hot water, stirring constantly, until the cheese is melted and the mixture is thickened somewhat. KAA the egg and turn into a Criscoed dish of such size as will give a depth of three-fourths an inch to the mixture. Set the cheese in the oven in a dish of boiling water, and let cook about fifteen minutes. When cold cut in strips about three-fourths an inch wide and the length of the finger. Roll in crumbs, dip in beaten egg diluted with milk, roll again in crumbs and fry in hot Crisco; drain on soft paper. Serve at once with bread and a green vegetable salad or stewed fruit. 42 JJst \e.rd mca.tiiremertis fo^r all ingredients CRULLERS 1}4 cake compressed yeast ' ; cupful melted Crisco }4 cupful lukewarm water '2 eggs, beaten light 1 cupful scalded and cooletl 1 cupful sugar milk 1 2 teaspoonful mace or nut- IH cupfuls bread flour meg (about) bread flour for soft dough 1 teaspoonful salt (about 4 cupfuls) Crumble the yeast into the water; mix and add to the milk; then stir in the first quantity of flour, more may be needed; beat until snniotli, cover and let stand until light; add the other ingredients and mix to a dough; knead until smooth and elastic and set aside in a bowl, brushed over on the inside with Crisco, until doubled in bulk. Turn upon a board dredged with flour and roU into a sheet about half an inch thick; cut into strips about three-fourths an inch wide; twist these and shape them like the figure 8. Let stand until light (less than half an hour) then fry in deep Crisco. The Crisco should not be as hot as wlien frying doughnuts made with baking powder or similar agents, as they require longer cooking. For these a crumb of bread should take 70 seconds to brown. SWEET POTATO CROQUETTES 2 cupfuls cooked sweet 1 egg, beaten until well potato mixed )4 teaspoonful salt 2 tablespoonfuls milk ^4 teaspoonful cinnamon soft sifted bread crumbs 2 eggs, beaten light Crisco for frying The potatoes may be baked or boiled; press while hot through a ricer; beat the two eggs, the salt and the cinnamon into the potato; more salt may be needed. I/ct cool a little, then roll in the hands into balls; form on a board into cylinder shapes. Roll the shapes in the soft crumbs, cover with the egg mixed with the milk, and again roll in the crumbs. After standing a short time, roll the shapes again to remove any loose crumbs. Fry in hot Crisco about one minute. The Crisco is at the proper temperature when a crumb of bread dropped into it will brow'n in 40 seconds. SALT CODFISH BALLS, EN SURPRISE 2 cupfuls raw potatoes (pared 1 egg, beaten light and cut in quarters) J4 cupful thick white .sauce 1 cupful salt e(.)dfish, in bits }^ cupful sardines in bits }4 teaspoonful pepper Crisco for frying Have the sardines mixed with the white sauce (use 1 tablcspoonful of Crisco 1 J-2 tablespoonfuls of flour and }4 cupful of milk in making the sauce) and the mixture chilled. Put the potatoes in a saucepan, pour in boiling water nearly to cover llie potatoes; above and at the center of the potatoes set the fish, cover and let cook until the potatoes are done; drain in a large gravy strainer; pick out the potato and press it through a ricer into the hot saucepan, add the fish, pepper and egg and beat all together thoroughly; shape into balls, in the hands. As the codfish balls are shaped, make a depression in the top of each and insert part of a teaspoonful of the sardine mixture; draw the potato mix- ture over to enclose the filling. Fry in hot Crisco. These may be made with- out the sardine filling. 43 Use lerei measnremrnta for all ingredients Cake is classed with candy as a luxury for occasional rather than daily use. Expensive materials enter into the composition of cake and, unless these are improved by the combination, it were better to eat them as tliey are than to waste time and effort in combining them. The two things essential to success in cake making are the mixing of the materials and the baking of the mixture. One may learn to mix cakes in an hour, but skill in baking cake comes only from considerable experience; yet most Jiousekeepers learn to bake cake before attempting many less diffi- cult matters. Two A'arieties of cake are recognized: sponge cake (made with- out shortening) and cup cake (made with shortening). A perfect sj)onge cake should be slightly moist, very lender, and filled with minute bubbles of uni- form size, i'otato flour (usually sold in pound packages), fine paper under cake makes removal easy. granulated sugar, a clean fresh lemon and fresh laid eggs are the ingredients necessary for the choicest sponge cake. Potato fiour thickens more than wheat flour, and only half the quantity desig- nated for wheat flour is required; it makes an exceedingly delicate and tender cake. A sponge cake when baked should never be brown, but of a pale, yellow color both without and within. In mixing a shortened cake, tlie creaming of the shortening is the first step in the process, and also the most important; the thorough beating of the mixture after the addition of all the in- gredients but the egg whites, and a short beating after the addition of the whites give a fine-grained cake. If pastry flour be not at hand, bread flour may be used in cake making by removing one level tablespoonful from each cupful of flour called for in the recipe. THE WHYS IN CAKE MAKING (1) Why should all the ingredients and utensils to he used he assembled be- fore beginning to mix a cake? Ans. For l)esl results the mixing of the batter should he a con- tinuous process, and it should be baked immediately after the addition of the flour and leavening agents. (•2) Why cream the Crisco first instead of creaming Crisco and sugar to- gether? Ans. It both saves time and is easier (requires less effort) to cream the shortening first and then gradually' cream the sugar into it. (3) In cold weather, wliy rinse tlie mixing bowl in warm water or leave the Crisro in the room a short time before trying to cream it? .Vns. Crisco, as all shortening, is put into a smooth, creamy con- dition most easily, when it is at about the temperature of the living r')om, or 0S° F. (4) For \^ hat reason do we use an earthen bowl and a, slitted wooden spoon for beating sugar into shortening? Ans. A metal bowl or spoon will discolor the sugar and shorten- ing; also a slitted spoon, by presenting more surface than a solid spoon, makes the work easier. (3) Why use pastry flour for cake? Ans. Cake is a luxury and should be of as delicate a texture as possible; the flour is used to hold together richer articles, and flour with little "body" or substance is desirable. (0) Why use Crisco as shortening in cake? Ans. Crisco gives a very white cake of the same texture as when butter is used, at half the expense. (7) Why use fine granulated sugar in cake mixtures? Ans. Fine granulate2 cupful Crisco 3 cupfuls flour lyi cupfuls sugar 4 teaspoonfuls baking powder 3 eggs, beaten without 1 teaspoonful salt separating 1 cupful milk Cream the Crisco and beat in half the sugar; gradually beat the rest of the sugar into the beaten eggs and beat the two mixtures together. Sift together the flour, baking powder and salt and add to the egg-Crisco mixture, alter- nately, with the milk. Bake in three layers about eighteen minutes or in a large sheet about twenty-five minutes. Use mocha frosting between the layers and on top of the layer cakes, or over the bottom of the inverted sheet of cake. Sprinkle the frosting with one cupful of chopped pecan nut meats. 53 JJtie level iiieasiircmenii Jor nil inijredienis MOCHA FROSTING yi cupful Crisco about y'^ cupful very black IJ^ cupfuls sifted confectioner's coffee, or coffee extract sugar 2 squares melted chocolate, ^/i teaspoouful salt if desired Cream the Crisco; beat in the sugar gradually; add the salt and beat in the coffee a few drops at a time, then the chocolate, if used. FRUIT AND NUT CAKE yi cupful Crisco 1 cupful milk 1 cupful sugar 3 cupfuls flour 1 cupful citron, raisins and 4 teaspoonfuls baking nuts, chopped fine powder 3 eggs, beaten light yi teaspoonful salt Cream the Crisco; gradually beat in the sugar, then the fruit and nuts, the eggs, and, alternately, the milk and the flour sifted with the baking powder and salt. Bake in a pan 8x12 inches, lined with a Criscoed paper. Sift two table- spoonfuls of granulated sugar over the top of the cake before baking. LEMON CAKE \^ cupful Crisco yi cupful milk 1 cupful sugar IJ^ cupfuls flour 2 eggs, beaten light 3 teaspoonfuls baking powder J'2 teaspoonful salt Cream the Crisco; beat in the sugar and eggs, then, alternately, the milk and flour sifted with the baking powder and salt. Rake the cake in two layers; put the filling between the layers and sift confectioner's sugar over the top. FILLING 1 egg, beaten light 1 cupful sugar 1 lemon, grated rind and juice 2 tablespoonfuls Crisco Put all the ingredients into a double boiler; stir and cook until the mixture thickens. LEMON CITRON CAKE % cupful Crisco >2 teaspoonful salt IK cupfuls sugar 2 cupfuls flour 2 egg yolks, beaten light 3 teaspoonfuls baking powder grated rind y-i lemon 3 egg whites, beaten dry yi cupful milk 2 ounces citron Cream the Criseo; beat half the sugar into the Crisco, the other half into the yolks, then beat the two together; add the lemon rind, and, alternately, the milk and the salt, flour, and baking powder sifted together; lastly, the whites of eggs. When putting the cake into the pan, add the citron here and there. Bake in a round tube pan about forty-five minutes, or in a biscuit pan about thirty minutes. OATMEAL MACAROONS 1 egg, beaten light yi tablespoonful melted Crisco y^ cupful sugar yi teaspoonful salt (scant) \yi cupfuls rolled oats Beat the sugar into the egg; add the Crisco, salt and rolled oats and mix all together thoroughly. Shape in small rounds on a Criscoed baking sheet. Bake in a moderate oven. The recipe makes eighteen cakes. 54 Use level iiieasuremenla Jot all ingredients DENVER OR HIGH ALTITUDE CAKE y2 cupful Crisco less 1 table- 1 cupfuls pastry flour spoonful 3 teaspoonfuls baking 1 cupful sugar powder 1 2 cupful milk 3 egg whites, beaten dry Cream the Crisco and gradually beat in the sugar; add the flour sifted with the baking powder, alternately, with the milk, then the whites of eggs; beat vigor- ously and turn into three layer-cake pans. Bake about twenty minutes. Put the layers together and cover the outside of the cake with chocolate frosting. By using a boiled frosting (white) in which chopped raisins, nuts and figs are beaten, a good Lady Baltimore cake results. CHOCOLATE FROSTING '2 squares or ounces chocolate i egg whiles, beaten very I'l cupfuls granulated sugar liglit ]2 cupful milk ],2 teaspoonful vanilla extract Melt the chocolate over hot water; add three tablespoonfuls, each, of the sugar and milk and stir and cook until smooth and boiling, then add the rest of the sugar and milk and cook until a little dropped into cold water may be gathered into a rather firm "soft-ball;" (240° F. at sea level, 2'20° F. high altitude on the sugar thermometer). Pour the syrup in a fine stream on the egg whites, beating constantly meanwhile; add the vanilla and use as soon as the frosting will remain in place. JELLY CAKE j-z cupful Crisco 2 cupfuls flour 1J4 cupfuls sugar ili teaspoonfuls baking powder 2 egg yolks, beaten light >2 teaspoonful salt ]i cupful milk 1 egg w hite, beaten dry Cream the Crisco; beat in the sugar and the yolks, then, alternately, the milk and the flour sifted with the baking powder and salt, and, lastly, the white of egg: beat vigorously. Bake in two layer-cake pans aljout fifteen minutes. Put the layers together with fruit jelly and cover top and sides with CONFECTIONER'S EGG FROSTING To the left-over white of egg, add half a teaspoonful of orange extract and the juice of half a lemon or two tablespoonfuls of cream (water may be used) and stir in sifted confectioner's sugar to make a frosting that will not run from the cake. FAVORITE HIGH ALTITUDE CAKE yi cupful Crisco 3 cupfuls pastry flour 4 egg yolks, beaten light .S teaspoonfuls baking powder \yi cupfuls granulated sugar H teaspoonful salt ^ cupful milk or water 4 egg wdiites, beaten very light Cream the Crisco; gradually beat half the sugar into the Crisco, and half into the beaten yolks, then beat the two mi.xtures together; add, alternately, the liquid and the flour sifted with the baking powder and salt, and, lastly, the whites of eggs. Bake in three layer-cake pans. Put the layers together with soft filling and sift confectioner's sugar over the top. This cake may also be made successfully at sea level; here it is close-grained but tender. Mocha frosting is particularly appropriate for frosting. 53 Use level jiieasureineuts fur all inyredients LORD BALTIMORE CAKE 'j cupful Crisro ■ J^ cupful water 1 cupful sugar 2 cupfuls flour 3 egg yolks, beaten light 2 teaspoonfuls baking }i cupful milk powder 3 egg whites, beaten dry Cream the Crisco; gradually beat in the sugar, the yolks, and, alternately, the milk and water with the Hour and baking powder sifted together; beat in the whites of the eggs; bake in three layer pans about eighteen minutes. Put the layers together and cover the outside witli the following frosting: FROSTING FOR LORD BALTIMORE CAKE \}4 cupfuls granulated ^ cupful nut meats, chopped sugar ^3 cupful candied cherries, cut >2 cupful boiling water fine 2 egg whites, beaten dry }i teaspoonful vanilla extract li cupful macaroon crumbs yi teaspoonful orange extract Melt the sugar in the water; wash down the inside of the saucepan with the tips of the fingers wet repeatedly in cold water; cover and let cook about three minutes; uncover and c(}ok until soft ball may be formed in cold water (238 F,). Pour in a fine stream on the egg whiles, beating constantly meanwhile; add the other ingredients and beat until the mixture will hold its shape. COCOANUT-AND-CHOCOLATE JUMBLES yi cupful Crisco 1 teaspoonful salt 1 cupful sugar 2 teaspoonfuls baking powder 2 tablcspoonfuls milk 1 cupfulcocoanut 2 eggs, beaten light grated rind 1 lemon 2J<^ cupfuls pastry flour 2 squares chocolate, melted }^ teaspoonful cinnamon Cream the Crisco and beat in the sugar, milk, eggs and flour sifted with the salt and baking powder. Divide the dough and add tlie cocoanut and lemon rind to one half, the chocolate and cinnamon to tlie other half. .-\dd flour as needed to make a dough that may be rolled into a sheet; cut out with a dough- nut cutter, dredge with sugar and bake. If preferred, oniit the lemon rind and use all the ingredients in one mixture; but cakes of t^\o colors are attractive. RIBBON CAKE 1 cupful Crisco less 2 table- ili teaspoonfuls baking spoonfuls powder 2>2 cupfuls sugar 1 cupful currants ) 4 eggs 114 cupfuls raisins > chopped 1 cupful milk ^4 pound citron ) 4 cupfuls and 2 table- 2 teaspoonfuls molasses spoonfuls flour Cream the Crisco; beat in the sugar, the eggs beaten ^\itliout separating the \\hites and \olks, and, alteriialel^v , the milk and flour sifted \\ith the baking powder. Bake two thirds of the mixture in two layer-cake pans; to the other third add the fruit and molasses and bake in a p.an of same size and shape as those used for the other two layers. Use the layer with fruit for the middle layer of the cake; put the layers together with fruit-jelly and cover the top with icing. 56 Uife level measurements fr,T all itujrc'ltents NEWPORT CAKE Js cupful Crisco 1 '2 uiipfiils sifted powiJerod i/4 ciipfuls sifted pastry flour sugar 1 tcaspoonful baking powder grated rind 1 lemon or J^ teaspoonful salt ^ orange 5 egg yolks 5 egg wliites, beaten dry 1 tablespoonful milk Cream the Criseo; gradually beat into it the flour, sifted again with the baking powder and salt. Beat the yolks until thick and lemon-colored, then gradually beat the sugar into them. Gradually beat the yolks and sugar with grated rind into the Crisco and Hour mixture. Lastly, beat in the whites of eggs and the milk. l$ake in a loaf one hour; in a sheet, about forty-fivp minutes. The heat of the oven should be moderate, especially at first. The cake is very fine- grained, tender and delicate, (^ovpr with any white frosting flavored with half a teaspoonful. each, of orange and lemon extract. GALA CAKE J.-2 cupful Crisco -t leaspoonfuls baking 3 whole eggs, beaten light powder 1 cupful sugar }4 teaspoonful salt 3 cupfuls fiour 1 cupful milk Cream the Crisco; gradually beat half the sugar into the Crisco and half into the eggs (do not separate the eggs), then beat the two mixtures together. Sift together the flour, baking powder and salt and add to the first mixture, alternately, with the milk. I?ake in a well-Crlscoed pan, 11x8 inches, about half an hour. Invert the cake on a wire cooler and when nearly cold spread the bottom (top when in\erted) with GALA FROSTING i tablespoonfuls molasses J 2 (upful boiling water 2 cujjfids granulated sugar 5 egg A\hitcs, beaten stiff 32 teaspoonful vanilla extract Stir the molasses, sugar and water until the sugar is dissolved; with the tips of the fingers, wet repeatedly in cold water, wash down the inside of the saucepan; cover and let boil three or four minutes; uncover and let boll until a little of the syrup may be gathered into a soft ball when tested in cold water, or to 2'5S° F. on the sugar thermometer; turn in a fine stream on the egg whites, beating constantly meanwhile. Return the frosting to the fire over boiling water or on an asbestos mat and Ix'at constantly until It thickens a little, then spread over the cake, leaving the surface rough. SPICED GINGER LAYER CAKE }-'3 cupful Crisco Jj teaspoonful salt (scant) ^ cupful sugar 1 teaspoiinful cinnamon }4 cupful molasses 1 teasyjoonful ginger 1 cupful sour milk (thick) fruit jelly 1^4 cupfuls pastry flour 1 cupful cream, whipped 1 teaspoonful soda 2 tablespoonfuls sugar lieal the Crisco to a cream and gradually beat in the sugar and molasses. Sift together the flour, soda, salt, cinnamon and ginger and add to the first mixture alternately with the sour milk. Beat all together thoroughly. Bake in two layer-cake pans. I'ut the layers together with jelly between, and spread the cream whipped and mixed with the sugar on top. Chopped nuts may be si)rinkled over the cream. 57 I'nc level mca.f iiremCHU Jar all imjrcclients ROXBURY NUT CAKES }4 cupful Crisco 1 teaspoonful cinnamon y^ cupful sugar }4 teaspoonful cloves 2 egg yolks 1 teaspoonful soda 5-2 cupful molasses 2 egg whites, beaten very yi cupful thick sour milk liglit 1/^ cupfuls pastry flour 1 cupful nut meats, chopped Cream the Crisco and beat in the sugar, yolks, molasses and sour milk; beat in the dry ingredients sifted together, then the egg whites and nuts. Bake in eighteen sniall tins, frost or not as desired. DATE COOKIES }'2 cupful Crisco 3 cupfuls flour 1 cupful sugar 3 teaspoonfuls baking 1 egg, beaten light powder grated rind 1 lemon or orange }2 teaspoonful salt ^2 cupful milk j^ l^ound dates 2 tablespoonfuls sugar Cream the Crisco and gradually beat in the sugar, add the egg and grated rind. Sift together the flour, baking powder and salt and add to the first mix- ture,, alternately, with the milk. Chill the dough if convenient. More flour may be needed. The cookies should not spread in baking. Take the dough onto a floured board a little at a time, knead slightly, roll thin and cut in rounds. Lift half the rounds to a baking sheet, spread with the stoned dates cooked with the sugar and chopped, brush the edge with water, cover with the other half of the cakes, pressing the edges together closely, dredge with granu- lated sugar. Bake in a moderate oven. Figs or canned pineapple (grated) may be used in place of the dates. GINGERSNAPS 1 cupful Crisco 1 tablespoonfid ginger 1 cupful molasses }4 teaspoonful salt 1 cupful brown sugar 1 teaspoonful soda 1 Ggg. beaten light flour as needed Put the Crisco, molasses and sugar over the fire to melt the Crisco and sugar, then let boil about six minutes after boiling begins. When cooled somewdiat (lukewarm) add the egg, with the ginger, salt, soda, and three cupfuls of flour sifted together; stir to a dougli, adding flour as required. Knead on a board, roll into a thin sheet, cut into rounds and bake in a moderate oven. Let the first three ingredients boil until a little of the mixture dropped into cold water may be gathered into a soft ball. PLAIN CAKE >4 cupful Crisco )4 teaspoonful salt }i cupful sugar 2 teaspoonfuls baking 2 eggs powder }4 cupful milk 1 teaspoonful cinnamon IjA cupfuls flour 3 tablespoonfuls sugar Beat the Crisco to a cream, then gradually beat in the sugar; add the eggs beaten light without separating the whites andiyolks. Sift together th« flour salt and baking powder and add to the first mixture, alternately, with the milk. Turn into a pan about 8x9 inches; mix the sugar and cinnamon and sift it over the top of the cake. Bake about eighteen.minutes. 58 Use level measurements for all ini/redicnls LADY BALTIMORE CAKE yi cupful Crisco 1)^ cupfuls flour "iyi cupfuls sugar 2 tcaspoonfuls baking powder ?4 cupful water Ji teaspoonful salt 4 egg whites, beaten stiti' Cream the Crisco; gradually beat in the sugar, alternating at the last with some of the water. Sift the dry ingredients and add, alternately, with the rest of the water; beat the mixture until smooth, add the whites of the eggs and beat thoroughly. Bake in three well-Criscoed layer-cake pans about eighteen minutes. Put the la\ers together and co\er the outside with the following frosting: FROSTING FOR LADY BALTIMORE CAKE 3 cupfuls granulated sugar 1 cupful chopped nut meats 1 cupful boiling A\ater 5 figs, cut in bits 3 egg whites, beaten stiff J 2 teaspoonful vanilla extract 1 cupful chopped raisins }i teaspoonful rose extract ' _j teaspoonful lemon extract Melt the sugar in the water, cover and let boil until a soft ball may be formed in cold water; pour in a fine stream on the egg wdiites, beating constantly meanwhile; add the fruit, nuts and flavoring and beat untd cool enough to use. WHITE FIG CAKE yi cupful Crisco ,'4 teaspoonful salt 1 cupful sugar 2 teaspoonfuls baking powder ^4' cupful milk 4 egg \\hites Xyi cupfuls flour 6 Ggs 3 tablespoonfuls sugar Beat the Crisco to a cream and gradually beat in the sugar; sift together the flour, salt and baking powder, and add to the Crisco mixture, alternately, with the milk; lastly, add the whites of eggs beaten very light and beat vigourosly. Bake in two small layer-cake pans about fifteen minutes. Cook five or six figs in boiling water until the figs are tender and the water well evaporated; chop fine, add three tablespoonfuls of sugar and stir until boiling, then use as a filling between the two layers. Mix a cupful and a half of sifted confec- tioner's sugar with a little boiling water (about three tablespoonfuls) and half a teaspoonful of orange extract and spread over the top of the cake. SOFT MOLASSES COOKIES 1 cupful melted Crisco 1 egg, beaten light Ij^ cupfuls molasses 5 cupfuls flour 1 cupful brown sugar 2 teaspoonfuls soda 1 cupful thick sour milk 1 tablcspoonful ginger 1 teaspoonful vinegar 1 tablcspoonful cinnamon 1 teaspoonful salt Put the liquid ingredients into a bowl; sift the soda into the flour, add the salt and spices and sift all together into the liquid mixture. Keep the dough as soft as can be handled; roll ont, cut in thick cookies and bake in a quick oven. By chilling the mixture overnight less flour will be needed. 59 J]!^e lead mejuiiirnmenta Jot all int/rcdicRts Pastry is a stiff dough made with a large proportion of short- ening. Pastrj' should be light or flaky and friable rather than porous and soft. All varieties of pastry may be included under the terms plain and flaky pastry-. In plain pastry, the shortening is mixed evenly throughout the flour; in flaky pastry, either dough or plain pastry is combined with shortening in layers or flakes. The starch and shortening combined in pastry are an acknowl- edged source of muscular energy; and those who exercise freely in the open air will find no trouble in digesting well-made and w^ell- baked pastry. Good pastry, being tender and friable, is easily masticated; it is the half-cooked, liquid-soaked under crust of pies made by careless cooks that has brought pastry into disrepute. Fat makes a tender crust, and plentiful shortening is the first req- uisite for good pastry. Puff-paste in which equal weights of flour and shortening are used is more digestible than pastry with a scant proportion of fat and a large proportion of water. Pies are the form in which pastry is commonly most acceptable; with these it does not suffice to use the proper proportion of ingre- dients, and to combine them correctly much depends on the manner of putting the paste and filling together and the baking; there is moisture in all pie-fillings and, if the filling be left to stand on the lower paste before baking, or, if the oven be not hot enough to bake the lower paste before it becomes sat- urated with I moisture, a tough crust will result. The inference is obvious; avoid putting a pie to- gether until the upper crust has been rolled and made ready to set in place, and the oven has been heated to bake it. CUTTING CRISCO INTO FLOUR. (See Question No. 4) r -=«■ > CUSTARD PIE plaia pastry ;-2 teaspoonful salt 4 eggs it}-2 cupfuls rich milk }i cupful sugar nutmeg Trim the sheet of paste to extend beyond the plate three-fourths an inch on all sides, roll over the paste to meet the edge of the plate. Flute this double fold of paste with the thumb and Gngcr and press each fluting down upou the edge of the plate. In setting the paste on the plate, press out all air from be- low. Beat the eggs, add tlic sugar and salt and beat again, add the milk, mix- thoroughly and turn into the prepared plate. Set to cook in a hot oven, low- ering the heat after a few minutes that the custard be not over cooked. When puffy and firm the pie is baked. Grate a little nutmeg over the top and chill Ijefore serving. For plain pastry see page 00. 61 STRAWBERRY SHORTCAKE 2J-^ cuptuls pastry flour 5 teaspoonfuls baking powder ^/i teaspoonful salt }i, cupful Crisco 1 cupful milk (about) butter 2 baskets strawberries '^yi cupfuls granulated sugar whipped cream sugar Sift together the flour, baking powder and salt; with two knives or the tips of the fingers \^ ork in the Crisco, then use milk as needed to niix to a soft dough. With a spoon spread the dough in two well-Criscoed cake pans. Bake about fifteen minutes. Turn one cake on a largo chop plate, .spread the bot- tom with butter, cover with strawberries mixed with the sugar, set the second cake above the berries, spread this with butter and the rest of the berries. Serve with or without cream. This recipe may be used for fresh raspberries, blackberries or peaches or tor canned apricots. To prepare the strawberries, hull wash and drain them. Leave a few choice berries whole, cut the rest in halves, mix with the sugar (more sugar may be needed), and let stand halt an hour or longer. Sift confectioner's sugar over the top of the finished cake and set the whole berries above in a svmmclrical order. 62 WHYS OF PASTRY (1) Why use pastry flour? Ans. Pastry flour absorl)s a comparatively small measure of water and thus is well adapted to pastry making. (2) Why use a small quantity of water? Ans. Fat and flour, the main ingredients in pastry, used alone make a crumhly mixture that cannot be handled; just enough water should be used to render the flour and shortening smooth and pliable. (,3) Why have the ingredients for pastry cold? Ans. Warm shortening aljsorbs the flour, forming a dense, mix- ture in which no air is entangled. ^Yitll cold shortening, air will separate the particles of fat and flour; cold rather than warm water will aid in keejiing in the air. The heat of the oven expands the air and makes the pastry light. (4) Why rut the shortening into the flour with two knives? Ans. The warmth of the fingers acts upon the jiastry in the same manner as warmth in the air and shortening; with two knives the work may be done in less time than with one. (5) Why does pastry "clean the bo\\r" \\hcii just the right fiuaijlit_>' of water has been added to the mixture? Ans. As the mixture is cut and turned over with the knife against the sides of the bowl, it will "clean tlie bowl" when just enough lif(uid has been added to lake up all the flour; if more liquid be added than the flour will absorb, tiie remedy is to cut a tablespoonful of shortening into three or four tablespoonfuls of flour and tlien cut enough of this into the first mixture to put the mass into a condition to clean, or "wipe out the bowl." (C) Why handle pastry lightly and as little as possible? Ans. In handling pastry (or turning it over), air escapes; also as the paste softens on exposure to the heat of the room, flour must be added for which no shortening has lieen taken and the loss of air and excess of flour will make the finished pastry tough and heavy. (7) Why not mix the shortening too thoroughly into the flour? Ans. The object is to incorporate air spaces that expansion of air when heated may make the pastry light. (8) Why is pastry sometimes grainy and crumbly? Ans. Pastry is grainy and crumbly either when the shortening 63 and flour are mixed togellier too thoroughly or too little water is used to make a smooth mixture, or for both these reasons. (9) AYhy rover pastry close and let stand some hours in a cool place before shaping and baking? Ans. By standing, the moisture acts on the gluten in the flour and brings out its elasticity rendering it easy to roll (or stretch) the paste into a thin sheet. Pastry is covered to exclude the air which would dry it upon the outside; it is kept in a cool place to keep the enclosed air cool. (See No. 3.) (10) Why roll pastry with a light rather than a firm and heavy motion.' Ans. Pastry is rolled with a light motion that the air may not be pressed from it. (11) Why be careful that pastry does not stick to the board? Ans. If pastry sticks to the board, it cari not be lifted and set up- on the utensil on which it is to be baked; it has to be put into shape again, which is objectionable. (See No. fi.) (12) Why note that the paste slips on the board? Ans. As long as the paste .slips on the board, it is not sticking to it; the moment it begins to adhere, it may be lifted on the sides of the forefingers and drawn to a place where there will be a sprinkling of flour between it and the board. (13) Wh;)' is the sprinkling of flour needed? .\ns. The pasle slicks lo Ihe board at the point where it is moist; if there be a little more floiu' on the board than the moisture will absorb, the paste may be rolled out without much han- dling. (14) Why use a "magic cover" in making pastry? Ans. A soft paste is less likely to stick to a "magic cover" than to any other surface. A magic cover is a square of duck used in place of a board and a firm stockinet cover that is drawn over the rolling pin. (lo) Why is some pastry tough? Ans. If pastry is to be tender or "short," plenty of fat must be tised; flotu' and Avater make a tough niixtiu'C; a tender paste is not possible unless shortening ecjual to half the weight of the flour be used. (16) Why, in putting a pie together, l)rush over the edge of the lower trust with cold water? Alls. The cold water causes the edges of the two crusts to adhere and make a close joint to keep in the fliling. 6-1 (17) ^^hy pt'rt'orute the upprr f-rust? Ans. The upper crust is perforated to provide an exit for tlie steam from the cooking tilling; if no opening l)e ])ro\-ided, the steam would burst out at the weakest place, usually at the edge where the two jiieces of pastry come together; "iiol only steam, but filling will escape. (18) Why have the paste for apiclicloose- 1_\' over the plate and again loosely over the fill- ing? Ans. Past ry shrinks in cooking and if it is to enclose and keep in the filling, allowance magic cover. (See Question No. 14) must be made for this shrinkage. (19) Why does pastry shrink.^ Ans. In flour, as in all organic substances, water is in composi- tion ; the water in flour is changed to steam which is dri\'en off in baking; this loss of water reduces the size of the finished product. A cake or a loaf of bread, as well as pastry, shrinks from the sides of the pan, when done. Shrinkage is a test by which the extent of cooking may be determined. (20) ^^hy bake the pastry for some pies, as lemon, before [)iitting in llie tilling? Ans. By baking the pastry before the filling is put in jjlace, it may be baked thoroughly and a liquid-soaked crust be avoided. (21) Why bake the .shell or under crust of pies on the outside of the pan? Ans. Pastry baked on the inverted pan in which it is to be set gives the right shape for the pan. (22) AVhy is this method of baking pies not in more general use? Ans. When well-cooked, a pic tastes better when filling and pastry are baked together; nor is tlie method adapted to all kinds of pies. Some plates, as glassware, heat so quickly that with a very little care no pie baked in them should be served with other than a digestible lower crust. C.5 (23) Why set pastry to bake in a hot oven? Ans. A pie is set to cook in a hot oven that the under crust may be baked before it becomes soaked with Uquid from the filling. ('24) If pastry be properly made, why should it be heavy in case it be a little under baked? Ans. The walls of the air cells must be thoroughly stiffened by the heat of the oven, — in other words the pastry must be thor- oughly baked — or when removed from the heat (the oven) the cell walls will collapse and form a heavy mass. (25) Why does fruit run out of a pie in baking? Ans. Sometimes the perforations in the upper crust become clogged with filling or the edges cook together and steam can- not escape through them; sometimes the pie cooks so fast that more steam is formed than can escape through the openings and new openings are made at the weakest places. (See also No. 17.) (2C) Why is pastry considered indigestible? Ans. Pastry that is not properly made and baked is apt to be heavy and dense and the digestive fluids cannot penetrate it easily. Good pastry, eaten occasionally, by people in health, is noL Ic) be considered indigestible. (27) Whj' is Crisco a good shortening for pastry? Ans. As Crisco melts at a lower degree of temperature than that of the human body and is also a pure vegetable fat, it is com- paratively easy of digestion. Also, being practically tasteless, the flavors of the fruit or other delicate products combined with the pastry are not lost. (28) Wh^' not eat pastry at the end of a hearty meal? Ans. Too large a quantity of fat cannot be readily and perfectly digested. It is more hygienic to close a meal in which, for in- stance, a fat roast of meat, rich sauces and vegetables, dressed with butter, are served with a light sweet, lacking in fat. RECIPES PLAIN PASTRY IJ^ cupfuls flour 4 to 6 tablespoonfuls 1 teaspoonful salt cold water J'2 cupful Crisco Sift flour and salt and cut Crisco into flour with knife until finely divided. Finger tips may be used to finish blending materials. Add gradually sufficient 66 Use level measurements fur all inijredients water to make stiff paste. Water should he added sparingly and mixed willi knife tliroiigli ilry inyieilients. Form liglitly and fpiickly into dough, roll out on slightly floured board, about one-quarter inch thick. Use light motion in handling rolling pin and roll from c-entcr outward. Sufficient for one small pie. FLAKY PASTRY •i cupfuls pastry flour Ji cupful Crisco '2 teaspoonful salt J j cupful (or more) cold water ,'; teaspoonful baking 3 or 4 level tablespoonfuls powder Crisco, creamed T setheaboveingredients, e.xcept thecreamed Crisco, asin making plain pastry; roll the pastry into a thin rectangular sheet; on^ half of the paste set part of the creamed Crisco in small bits equally distant one from another; fold the other half of the paste over the Crisco, put the rest of the Crisco on half of this surface in the same manner as before and again fold half of the paste over the Crisco; pat the paste with the pin, then roll into a long strip, fold the strip three times to make three layers of paste; turn the paste halfway round, that it may not be rolled in the same direction as before, and roll into a thin sheet. The rolling and folding may be repeated three or four times if desired. This paste is used for tarts, little pies and the upper crust of larger pies. RHUBARB PIE 1 cupful chopped rhubarb 1 cracker, rolled into crumbs 1 egg. beaten light 1 tablespoonful Crisco 1 cupful sugar J4 teaspoonful salt Mix all the ingredients together; bake between two crusts. Use a rather small pie plate. BUTTERSCOTCH PIE ^'2 recipe for flaky pastry 5 tablespoonfuls Crisco 3 tablespoonfuls corn- 1 cupful brown sugar starch ii egg yolks J 4 teaspoonful salt MERINGUE 32 cupful cold milk 2 egg wliites 1 cupful milk, scaldeil ^4 cupful granulated sugar Bake the pastry rolleil as for pie crust on the outside of an inverted pie pan. Prick the paste all over and set the pie pan on a tin sheet to keep the edge from contact with the oven. A\'hcn baked set inside a clean pie plate, turn in the cooked filling, cover with the meringue and let bake about ten nnnules. 'i'o make the filling, cook the cornstarch and salt mixed with the cold milk in the hot milk fifteen minutes; add the Crisco and sugar stirred and cooked over the fire until the sugar is dissolved and bubbly; add the yolks. For the meringue beat the whites, very light, and gradually beat in the sugar. ENGLISH APPLE PIE }4 recipe flaky pastry J2 teaspoonful salt apples grating of nutmeg or lemon rind f^ cupful sugar 2 teaspoonfuls Crisco 2 to 3 tablespoonfuls water Rub over the inside of a deep pic plate with Crisco and slice pared apples into it to fill rather high; .sprinkle on the sugar, salt and nutmeg, add the Crisco in 67 U-sp. levpl nirdxiirrmciils fur III! hnjrnlinils liits here and there and pour on the water. Roll the paste into a round to fit the plate. Cut .slits in the paste and spread it over the apple, pressing it on the edge of the dish. Bake about forty minutes. Serve with or without cream. BERRY PIE RECIPE FOR PLAIN PASTRY 2 tablespoonfuls Crisco 1 tablespoonful flour 1 generous pint berries yi teaspoonful salt 1 cupful sugar Line the plate with part of the plain pastry, letting it emerge 14, inch be- yond the plate; roll the rest of the pastry into a thin sheet, spread one half w ith one tablespoonful of the Crisco and fold the other half of the paste over the Crisco; spread the other tablespoonful of Crisco over half of this paste and fold to cover the shortening; pat and roll into a long strip; fold three times and roll to fit the lower paste; make a few slits in the center. Turn the berries and other ingredients into the pastry-lined pliite, brush the edge with cold water, set the second piece of paste in place, pressing the edges close together; set to bake in an oven hot on the bottom; bake about half an hour. NEW ENGLAND CREAM TART PIE 2 cupfuls dry-apple sauce sugar as desired 2 cnpfuls cream J2 teaspoonful salt .3 egg yolks, well beaten 3 egg whites, beaten dry ^2 a nutmeg, grated J3 cupful granulated sugar Spitzenberg apples are considered the best for this pie, but other tart apples may be used. Press the apples, cooked with as little Avatcr as possible, through a sieve; add the cream and stir into the yolks, mixed with the nutmeg, salt and sugar; about one cupful of sugar is plenty. Ha\'e ready a pastry shell baked over an inverted pie plate; set the shell inside the plate, pour in the filling and set into a moderate oven to cook the filling. Beat the sugar into the beaten egg whites and spread over the pie, cooled somewhat, and return to the oven to cook the meringue. It should take from ten to fifteen minutes. The filling may also be baked in a pastry-lined plate as is aisquash or custard pie. PRUNE PIE Use plain pastry for the under crust; roll the rest of the pastry into a sheet; add bits of Crisco, here and there, to cover one half the paste and fold to cov- er the Crisco; add more Crisco in bits and fold to cover it; past and roll into a sheet, fold to make three layers and roll to fit the plate for the upper crust of the pie. FILLING FOR PRUNE PIE J^ pound cooked prunes, stoned prune juice as needed 1 cupful sugar 1 tablespoonful Crisco juice of half lemon in bits 2 tablespoonfuls flour yi teaspoonful salt Put the prunes into the pastry-lined plate; add the other ingredient.s — two tablespoonfuls of orange marmalade may replace the lemon juice — and brush the edge of the paste with cold water; set the upper paste in place, trim as needed and brush the edges together with cold water; bake about half an hour. 68 JJ se, leiel iiieustirt^menls for all inijredients OPEN CRANBERRY PIE OR CRANBERRY TART Spread a round of flaky paste o\-er an inverted pie plate, piiek the paste \\\[]i a fork, here and there, over the sides as well as the top. Hake until done. Remove the paste from the plate, wash the plate and set the pastry inside. Turn a eooked tillinp: into the pastry shell and set figures, cut from pastry and baked, above the filling. COOKED CRANBERRY FILLING 2 level tablespoonfuls 1 cupful boiling water cornstarch '4 cupful molasses ^2 teaspooiiful salt (scant) ] teaspo^)nful Crisco 1 cupful sugar 2 cupfuls chopped cranberries Sift together the cornstarch, salt and sugar, pour on the boiling water and stir until boiling; add the other ingredients anfl let simmer fifteen minutes. Apple, peach or pineapple marmalade make good fillings for a pastry shell baked on an inverted plate. Heat the marmalade and turn at once into a shell. CANNED PINEAPPLE FILLING To a pint can of grated pineapple add half a cupful of sugar an2 teaspoonful cinnamon 2 eggs or 1>4 cupful strained squash 1 egg and 2 crackers rolled 1 cupful milk fine /4 cupful cream Cream the Crisco and beat the eggs, add half the sugar to the Cri.=eo, the other half of the eggs and combine the two; add the other ingredients and mix again. Bake in a plate lined as for a custard pie, 69 Use level meanuremcnis Jut all imjrcdtciii-'i CHICKEN PIE 1 chicken cut in pieces iyi teaspoonfuls baking powder and cooked J4 teaspoonful salt salt and pepper to -3 cupful Crisco season ,'j cupful cold water (some flours 2J^ cupfuls pastry flour take up more water than others) ,'4 cupful Crisco Set the hot clilcken in a baking dish, sprinkle on salt and pepper, pour on the broth to nearly cover the ehickeu. Have ready the pastry, set it above the chicken, letting the edge rest on the dish. Bake about half an hour. For the pastry sift together the flour, baking powder and salt; with two knives work in the two-thirds cupful of Crisco, then gradually add the water and work to a paste. Knead the paste slighth- on a floured board, roll into a rectangular sheet, spread one half with Crisco, told the other half of the paste over the Crisco and fold as before; roll into a sheet, fold three times, then roll to fit the dish, trim the paste as needed; cut figures from these trimmings, brush the under side with cold water and set on the largo piece of pastry. EASY CHICKEN PATTIES Cut flaky pastr,\", rolled into a thin sheet, into rounds to fit small tins; press them on inverted tins and prick \\itli a fork to let out air beneath; set the pastry-covered tins on a tin sheet and let bake ten or twelve minutes. Cut out rounds for covers; decorate with small figures, cut from the paste and brush underneath with cold water to make them adhere. Chill and bake. Remove the paste from the tins, fill with two cupfuls of cubes of cooked chicken stirred into two cupfuls of cream sauce and set the covers above. Serve at once. CREAM SAUCE ^4 cupful Crisco '4 teaspoonful pepper 34 cupful flour '2 cupfuls milk, or for patties: '4 teaspoonful salt 1 cupful milk and 1 cupful chicken broth Melt the Crisco; in it cook the flour and seasoning; add the liquid and stir constantly until boiling. CHOU PASTE CREAM CAKES }^ cupful Crisco 1 cupful pastry flour 1 cupful boiling water y eggs FILLING 2 cupfuls milk 2 eggs }4 cupful flour -'4 Cupful sugar }i teaspoonful salt 1 teaspoonful vanilla Put the Crisco o\'er the fire in the water; when again boiling, sift in the flour and stir and cook until the mixture leaves the sides of the pan a smooth paste; turn into an earthen bowl and laeat in the eggs one at a time; beat in each egg thoroughl;)' before the jie.xt is added.; drop onto a baking sheet in irregular rounds about three inches in diameter. Bake in an oven with strong heat on the bottom about 2.5 minutes. When done the cakes will feel light, taken in the hand; when cool, open on one side and insert the filling. To make the filling, stir a little of the milk with the flour and salt to make a thin paste; cook this in the rest of the milk scalded over, hot water, stirring constantly until the mixture thickens; let cook fifteen minutes; beat the eggs; add the sugar, and beat again; then stir into the hot mixture; stir and cook until the egg is cooked; let cool, then add the vanilla and use. 70 L se level measurements for nil nujredienta CORN BREAD K cupful Crisco yi cupful sugar 3 egg yolks 1,^4 cupfuls sweet milk 'i- egg 7'S cupful corn meal 2 cupfuls sifted pastry flour .5 tcaspoonfuls baking powder I teaspoonful salt vliites, beaten drv Cream the Crisco, lieat in the sugar, then the yolks, beaten light. Sift to- gether the corn meal. Hour, baking powder and salt, add to the first mixture alternately with the milk, then beat in the whites of eggs. Bake in a well- Criscoed pan about twenty-five minutes. 71 COFFEE CAKE 1 cake compressed yeast ^4 cupful lukewarm water 1 cupful scalded and cooled about 1,H cupfuls flour ^4 teaspoonful salt 3 4 cupful sugar cupful melted Crisco 1 egg, beaten light flour for soft dough (about three cupfuls) egg white ?i tablespoonfuls sugar 1 tablespoonful cinnamon ,'4 cupful sliced almonds Mix the yeast with the water; add to the milk with flour for the sponge and beat until smooth; cover and let become liglit; add the salt, sugar, melted Crisco, egg and flour as needed. Beat until smooth, cover and set aside to become doubled in bulk; cut down and spread i'ii a pan rubbed o\'er witli Crisco, AVhen again light brush the lop of llie cake with egg white, dredge with the sugar and cinnamon and sprinkle on the. nuts. Bake about twenty- five minutes. I'se a pan about 10 x 8 inches. Recipe for Philadelphia Butter Buns (herewith illustrated] on page 81. 72 Four of the simplest ingredients in the cuhnary hiboratory, flour, salt, li(|uitl and yeast, enter into the composition of a loaf of bread; yet the changes tiirougli which tiiese materials pass before a finished loaf is e\olvetl are the most coni])licated in all cookery. All the foodstuffs are found in bread, which if well maile has high nutritive value. The liquid used in bread may be milk or water or a portion of each; milk increases the nutritive value of the loaf. The protein in flour is in the form of gluten, and while elasticity is a property of all proteins, the gluten in wheat ])ossesses this property in marked degree. This strong elastic gluten makes a good framework to re- tain the air and carbon dio.xide and renders wheat the ideal grain for bread making. The protein in oats and corn are deficient in this property and when used in bread making are combined with wlieat. Wheat and flour vary greatly in the quantity of gluten present even the same variety of wheat will vary fnnn season to season. .\lso, in ojnnection with the kintl of wheat, the time of planting affects the quantity and quality of the gluten. Spring wheat sown in the spring and harvested the same season contains more protein and, consequently, more gluten than winter wlieat sown in the fall and harvested in the early part of the next sununer. Flour from spring wheat, rich in gluten, is well adapted to bread making and is known as bread flour; if is creamy in color, granular to the touch and passes through a sieve easily; a slight jar sends it through. Flour from winter wheat is whiter in color and soft to the touch ; if a quan- impress of the for what it ,,; starch. It cake Ih ill M tity be crushed in the hand it will retain the lines in the hand. It tastes sweet, lacks in gluten is made up in is adapted to the making of and ])astry articles, foods which delicacy rather i,,, thanstrengthissouglit. ."^i^;. Such flour is known as pastry flour. 73 WHYS OF BREAD MAKING (1) Why use bread flour in all yeast mixtures? Ans. It costs less to use bread flour for yeast mixtures than it does to use pastry flour; less flour is required. In making bread, flour is added to liquid to make a dough stift' enough to knead; the liquid will take up a smaller measure of bread flour than of pastry flour. Bread flour contains a higher percentage of pro- tein (gluten) than does pastry flour; it is an advantage to get considerable protein from bread. Gluten also has the property of elasticity and by its stretching makes a tough framework to hold up the cellular structure of the loaf. (2) Why use milk in mixing bread.' Ans. The bread is more nutritious when milk is used, milk being a protein or tissue builder. The spongy texture is preferred by some. (.'3) Why use water in mixing bread? Ans. Water is cheaper; the bread keeps moist longer than when milk is used; the texture of the bread is preferred by some. (4) Wli_)' uot soften yeast in (boiling) hot water? Ans. Boiling water poured over a sprouting seed or young plant would destroy its life; the vitality of a yeast cake, which is a collection of plants massed together, would be destroyed just as certainly if it be mixed with boiling water. Yeast plants bear cold better than heat and may be kept alive some days in a refrigerator. (.5) Why soften a yeast cake in a small measure of liquid? Ans. A yeast cake may be mixed thoroughly through a small measure of liquid; if added directly to the full measure of liquid to be used, it often fails of being distributed evenly through the dough. (C) Whj- add flour to liquid rather than liquid to flour? Ans. The measure of liquid decides the number and size of the loaves; the measure of flour largely decides the texture of the loaf. One cupful of liquid makes a loaf of bread for a brick- loaf pan of ordinary size. (7) Why mix bread dough in an earthen bowl? Ans. An earthen bowl holds warmth longer than a metal recep- tacle. Also from metal receptacles the knife used in mixing would be liable to scrape metal into the dough. 74 (8) Why mix bread dough with a l--products of fermentation, which give a charac- teristic sweetness to bread, are generated during the long process. The cost of yeast is less, because one yeast cake will make six loaves of bread or its equivalent in bread and biscuit. (10) Why mix in the morning? Ans. The d(jugh may l.)e walched and kept m good condition. (11) Why knead bread dough:-' Ans. Bread dough is kneaded the first time to distribute the in- gredients evenly through the mass, to gi\'e body to the dough, to Ijring out the elasticity of the gluten in the flour and to make the mixture smooth. The second kneading is to break up the large cavities caused by gas bubbles, and to make the texture uniform and fine. (12) Why use .shortening (Criseo) in breaiK-' Ans. Shortening makes tender bread. (13) Why shape the dough for briek-hjaf pan in two rounds? Ans. A loaf of bread baked ui Uvo rounds gi\es slices of a nearly uniform size. If doubt is felt as to the degree of baking, the loaf may be split apart at the center and the condition noted; if iiroperly baked, the crumb will rebound under pressure. (14) Why bake bread in small loaves? Ans. Bread is baked in small loaves that it may be baked through to the very center of the loaf. In aismall loaf the proportion of crust to crumb is greater than in a large loaf. (15) Why is a large proportion of crust desiraljle? Ans. On account of the higher degree (dry heat) to whicli the crust is subjected, the starch in composition is changed to dex- trin which is more easily digested than starch. Some (probably most) of the starch in the crust has been changed by the dry heat (moisture keeps the heat down at the center of the loaf) to 75 dextrin (,dcxtriii is soluble in waLer, starch is not), and is thus partially digested. Many people do not digest starch readily. The crust would correspond to toast. In toast, the moisture is first dried out slowly, then the bread is put over strong heat which changes the starch on the surface to dextrin that is more easily digested. (10) Why bake bread thoroughly.^ Ans. Bread is baked to kill the yeast plants, which have served their purpose, to drive off the alcohol and carlion dioxide gas, and to harden the cell walls. It should also l^e well baked to insure its keeping in good condition. (17) ^^ hy IS yeast used in breaJ making'.'^ .Vns. Yeast is used in bread making to make the liread light and porous and thus easily masticated; and to allow the digestive fluids to penetrate it readily. (18) Why does yea,5t make brear mils las Parker Ilijusc) is sot to rise/ Alls. If the liowl be thus treated and l!ie dough \\lien well risen is not cut do« n or disturbetl in any \\ay- it may he turned up- side down on a lightly^floured hoard and rolled into a thin sheet with very few movements of the rolling' ])in, also when cut into rounds and folded, the rolls will hold their shaj^e with- out ""flying back." {^2^2) Why are Southern "heaten biseuit" e2 eupfuls Graham flour 1 cupful rye meal Soften yeast iu water. To milk add molasses, Crisco and salt. When luke- warm, add yeast mixed tbrough water. Stir in the flour and meal. Sift flour and meal first. Have dough quite stiff, but not enough to knead, (over and let stand until double in bulk. Cut down and turn into bread pan size of brick loaf. When again light, bake one hour. QUICK SALLY LUNN 1 cake compressed yeast J; teaspoonful salt ^4 cupful scalded and cooled milk 2 tablespoonfuls sugar 1 cupful scalded milk 1 egg, beaten light 2 tablespoonfuls Crisco ^.U cupfuls bread flour Mix the yeast with the one-fourth cupful of milk; add the Crisco, salt and sugar to the hot milk and when cooled to lukewarm add the milk and yeast, the egg and the flour. Beat until smooth and turn into-a Criscoed pan about tO .x •J '2 inches; let stand covered and out of drafts until nearly doubled in bulk; brush over the top with melted Crisco, dredge with granulated .sugar and bake about twenty-five minutes. Serve hot, or when cold cut in slices and toast. SQUASH BUNS }i cake compressed yeast J4 cupful melted Crisco ^2 Cupful lukewarm water about three cupfuls bread flour 3^ cupful scalded nnlk 1 tablcspoonful cornstarch .K cupful cooked squash 3 tablespoonfuls cold water ^ cupful brown sugar J^ cupful or more boiling water }2 teaspoonful salt granulated sugar Soften yeast in water, add milk, squash, sugar, sail, Crisco and flour. Mix to a soft dough. Knead nearly ten minutes, using no more flour than necessary, set in a clean, Criscoed bowl. Cover and let stand overnight, when the mix- ture should have doubled in bulk. Turn upside down on a floured board. Roll into a sheet nearly an inch thick. Dip a cutter in flour and cut into rounds. Set close together in a baking pan, brushing the surfaces that come in contact with melted Crisco. ^Vhen very light (doubled in bulk) bake about half an hour. Mix the cornstarch with cold water, add the boiling water. Stir until boiling, let simmer untd the buns are baked. Brush with the starch, dredge with sugar, set into the oven until the sugar melts and glazes the buns. INDIVIDUAL CHICKEN PIES }4 cupful Crisco 1 cupful thin cream }4 cupful flour 1 cupful chicken broth }4 teaspoonful salt 2>2 eupfuls cooked chicken ^'4 teaspoonful paprika in cubes Melt the Crisco; in it cook the flour and seasonings; add the cream and broth and stir until boiling; add the chicken and let become very hot. Turn into individual dishes, glass or crockery, set above the chicken in each dish three or four hot baking powder biscuit about an inch and a quarter in diameter. Serve at once. Cooked celery (in quarter-inch slices) may replace part of the chicken. 79 Use level vieiis}ircmenl.i for all mgredienln BAKING POWDER BISCUIT 2 cupfuls pastry flour 1 teaspooiif ul salt 3 teaspooiifuls baking 3 tabk'spounfuls C'risco powder about ij, cupful milk or water Sift tlic dry ingredients together twice and cut in tlie Criseo with two knives; add the milk gradually and nux to a dough that cleans the bowl. Turn the dough on a floured board, roll with a knife to poat with flour, knead slightly, then pat and roll into a sheet half an inch thick; cut in rounds, set in Criseoed tin and brush over the biscuits with melted Criseo; bake about fifteen minutes. POTATO BISCUIT 1^2 cupfuls pastry flour 1 cupful mashed potato 3 teaspooufuls baking powder J 4 cupful C'risco J--2 teaspoonful salt milk as needed Sift together the flour, baking powder and salt; add the potato pressed through a ricer. cut in the Criseo, then use milk, as needed, to mi.x to a dough that cleans the bowl. Turn on a floured board, with the knife, to coat with flour; knead slightly- then pat and roll into a sheet; cut in rounds and bake about fifteen minutes in a quick oven. NUT-AND-FRUIT ROLLS 3 cupfuls pastry flour 1 tablespoonful softened 5 teaspooufuls baking powder Criseo 3^ teaspoonful salt 'j cupful dried currants '3 cupful Criseo ,'3 cupful nut meats, broken 1 egg, beaten liglit in pieces }i cupful milk (nearly) 2 tablespoonfuls sugar 1 teaspoonful cinnamon, it desired Sift together the dry iugedients, twice, and with two knives cut in the Criseo. .\dd part of the milk to the egg and use in mixing the dry ingredients to a dough that cleans the bowl. t se more of the mill;, as is reriuired. ^J^irn tile dough on a floured board, rt)II to coat lightly witli flour, knead and roll into a rectangular sheet one-third an inch thick. Spread with the softened Crksco sprinkle over the other ingredients and roll compactly as a jelly roll. Cut in pieces an inch and a half long; set on end close together in a Criseoed pan. Hake about twenty-five minutes. CHICKEN ROLY POLY 2 cupfuls pastry flour l'< cupfuls chopped chicken 3 teaspooufuls bak- '_' cupful chicken gravy or cream sauce ing powder '4 cupful Criseo 32 teaspoonful salt ,'4 cupful flour J4 cupfid Criseo J2 teaspoonful salt 1 egg, Ijcatcn light jX teaspoonful black pepper 73 cupful milk (about) 2 cupfuls chicken broth Make a biscuit dough of the ingredients in the first column and roll into a rectangular sheet one-fourth an inch thick. Mix the chicken with the half cupful of sauce and spread over the dough. Roll compactly like a jelly roll and set into a baking pan; brush over with a little of the egg reserved for the pur- pose. Bake about twenty minutes. Serve, cut in pieces, with a sauce made of the Criseo, flour, seasonings and broth. Ham, lamb or veal may be used in the same way. 80 C^e Icrt'I inCQSurcmCHls PHILADELPHIA BUTTER BUNS 1 cake fomprcssril yrasl 1 Icasixioiifu! sail ,^4 ciipl'iil water i;ratoil riiHl*! lonioii ,1 cui>ful si-allespo(]uful cinnamon 'j cupful currants or raisins "\[ake a spouse of tlie first four iuf^reilieuts; when liglit add tlie sugar, Crisco, egg yolks, salt, riml and Hour; about three cupfiils of Hour will be recpiireil. Knead until smooth and elastic. ('o\'cr close anil set aside to become (hudilcd in bidk. Turn upside down on a board, roll into a rectangular sheet, s|)riaii ^^ith softened Crisco, dredge with one or two tablespooiifuls of (lie sugar and the cinnamon, then s|iriuklc with the fruit and roll as a jelly roll. Cut into pieces about an inch and a (piarter long. riie dough \\ill make sixteen buns. Ihil three tablespoonfnls of Crisco iuloonfuls melted ('risco 1 cupful sugar 1 egg, beaten light 1 cupfid water Sift together the fir.st five ingredients; add the nuts, the Crisco and the egg mixed with the water and stir all together. Turp into a Criscoed bread pan anil let stand fifteen ndnutes. liake thrce-rpuirters of an luuir. APPLE DUMPLIN.G I'ill a pudding dish with pared, quartered and co('ed apples iiit in slices; pre- pare the dough as gi\en on page (i'i for strawbei-ry shortcake; sprinkle half a teaspoonful of salt ami one-fourth a cupful of hot water o\er the apples, then over them spread the dough. Let bake in a moderate oven about half an hour. Turn upside down on a serving dish and serve at once with butter and sugar or ma|)h- syrup. Sliced peaches make a good dumpling. CORN MEAL GRIDDLE CAKES 1 cupful sweet milk ,'4 teaspoonful salt >2 cupful corn meal 1 tabh'spoonful sugar yi cupful white flour 1 egg. heaten light 2^ teaspoonfuls baking powder 2 talilcspoonfuls melted Crisco At night scald the milk and pour over the corn meal; mix, cover and let stand overnight; sift together the rest of the dry ingredients and add to the meal with the egg and Crisco; mix and bake on a hot Cfiscoed griddle. When the cakes are fidl of bubbles, turn to brown the other side. More milk may be neeiled in the morning. 81 r^r Irrcl mn, ,:,„■„,, f.,r ull ni.jredmd. RICH GRAHAM MUFFINS yi cupful Crisco yi cupful thick, sour milk J'4 cupful sugar 1 cupful white flour 2 eggs, beaU'u light 1 cupful Graham flour J4 teaspoonful soda 2 teaspoonfuls baking powder }4 teaspoonful salt Cream the Crisco; beat in the sugar and the eggs; sift the soda into the sour milk, mix tlioroughly and add to the first mixture; sift together the white flour, the Graham flour, baking powder and salt and stir into the liquid. Bake in a hot well-Criscoed muSnn pan about twenty-five minutes. WHITE MUFFINS 2 cupfuls sifted pastry flour 1 egg, beaten light 4 teaspoonfuls baking powder 1 cupful milk (about) i'i teaspoonful salt 4 tablespoonfuls Crisco }i cupful sugar, if desired (melted) Sift together the first four ingredients twice; add the milk to the beaten egg and stir into the dry ingredients; Ijeat in tiie Crisco. Bake in a hot, well- Criscoed cast-iron pan about twenty-five minutes. For a change, figs or dates cut in small pieces may be mixed through the dry ingredients before the liquid is added. MEAT PIE, BISCUIT CRUST Use remnants of roast beef, lamb or veal or broiled steak; remove all unedible portions from the meat, cover witli broth made from the bones and trimmings covered witli cold water, and a fe\v slices of onion, carrot, celery and parsley leaves, and let simmer until tender. Skim the meat (about a quart) into a baking dish; stir one-third a cupful of flour; three-fourths a teaspoonful of salt, halt a teaspoonful of pepper and half a cupful of cold water to a smooth paste, then add to tlie hot broth (three cupfuls) and stir until boiling; pour part of this sauce over the meat, reserve the rest to serve in a bowl. For the crust sift together three cupfuls of flour, five teaspoonfuls of baking powder and three-fourths a teaspoonful of salt, cut in one-third a cupful of Crisco, and mix to a dough with milk; knead slightly, roll into a shoot to fit the baking dish, which should be broad and shallow rather than deep; cut several slits in the lop and set il above the meat, resting on the edge of the dish, rubbed over with Crisco. Brush over the top of the crust with melted Crisco or beaten egg that it may bake to a rich brown. Hake about half an hour. For a higher flavored dish, add to the sauce, two tablespoonfuls of Worcestershire sauce, tomato or mushroom catsup or chili sauce. One-fourth a cupful of dried mushrooms, soaked in cold water, may also be added to the meat. SOFT CORN BREAD 1 quart milk 2 teaspoonfuls Crisco 1 cupful white corn meal 1 egg, beaten light 1 teaspoonful salt 2 tablespoonfuls baking powder Scald the milk in a double boiler; when the milk is scalded and the water in the lower dish is boiling, gradually stir the corn'meal into the milk, continue to stir until the mixture thickens slightly, then cover and let cook, stirring occa- sionally for two hours; beat in the salt, Crisco, egg and baking powder and turn into a well-Criscoed baking dish suitable for the table. Bake about one hour. Serve hot from the dish. This is often called spoon corn bread, as it is soft and served with a spoon. Good for either luncheon or dinner. Use lecel measuremerUs for alt ingredients 82 HONEY COOKIES 1^ cupful Crista* 1- triispoonfuls liaking powder y^ cupful granulntod sugiir 1 Ica^poonful sail J-2 cupful lioiK-y cluippccl almonds {about \i) grated rind 1 lemon 1 egg ivliilc and granulated 1 egg and 1 yolk sugar (for glazing) 3 cupfuls or more of flour Beat the Crisco to a eroam and gradually beat in the sugar and the honey, add the leuK^n rind, the Q'^\^ and yolk t)eaten together and the ihtur sifted with tin' baking powder and salt and mix to a dough that m:ay l)e kneaded. More flour may bo. required. Knead a portion of the ilough on a flourcil board, roll into a thin sheet and cut into rounds; rub over the baking pan \\ilh Crisco set the cookies in place, Ijrush them with the egg white reserved for the purpose and slightly beaten, then sprinkle with the chopped uuts, dredge with sugar and bake to an amber color. TEA SCONES 2 cupfuls pastry flour 3 tablespoonfuls Crisco 2 tablespoonfuls sugar 1 egg, -beaten light 1 teaspoonful salt J2 to -3 cupfid milk ■i teaspoonfuls baking powder sugar for dredging. Sift together the dry ingredients twice and work in the Crisco with two kniyes; add the half cupful of ndlk to the egg and gradually use in mixing a dough. Use more milk if needed. Turn on a flqurcd board, knead slightly, pat and roll into a sheet, cut into rounds, set in Oiscoed tin, brush o\'er with melted Crisco and dredge wdth sugar; bake about fifteen minutes. Serve with tea or cocoa. WHOLE-WHEAT MUFFINS 1 cupful white flour -t teaspoonfuls Ijaking powder 1 cupful entire-wheat flour 1 egg 2 tablespoonfuls sugar 1'4 eujifuls milk K teaspoonful salt 3 tablcspoonfiils melted Crisco Sift together all the dry ingredients; add the well-beaten egg. ndlk and melted Oiseo. Beat thoroughly and Ijake about twenty-five minutes in a hot, Cris- coed iron mutfin-pan. RICE GRIDDLE CAKES yi cupful rice, washed 1 cupful flour 1 teaspoonful salt 2 teaspoonfuls baking powder 3 cupfuls boiling water K teaspoonful salt \]A cupfuls cooked rice 2 tablespoonfuls melted Crisco 2 egg yolks, beaten light 2 egg whites, beaten light Add the salt to the boiling water and in it cook the rice till tender, then press through a potato ricer or sieve. To one cupful and-a half of this rice pulp, add the yolks and the dry ingredients and mix thoroughly, add the Crisco and whites, beat together and bake at once on a hot, well-Criscoed griddle. 83 ilsp Ici'fl niriisiin-ini' for all uiiirnlu-uL (1) Why does cooking make meat more palatable? Ans. Cooking meat sterilizes or destroys [)arasites or bacteria that may be present, coagulates albuminous juices, Uiereby improv- ing their appearance, makes tough tissues tender and brings out and accentuates agreeable flavor, (2) Why do the tough cuts of beef and mutton come from the neck and legs and the tender cuts from the middle of the b^ck? Ans. Exercise toughens muscles and connective tissues, thus mus- cles in those parts of the creature that are used constantly will be less tender than muscles protected somewhat from use. (3) Why is the nutritive value of tough meat as high, or even higher, than that of tender meat.^ Ans. The same exercise that toughens muscles draws the nutri- tive foodstuffs (juices) to them. (i) Why in boiling, parboiling, roasting and broiling meats do we first of all subject the entire surface to very strong heat? Ans. High heat will coagulate the albumin and harden the fibres on the surface of the meat and thus keep the nutriment with- in the meat. (5) Why, in making soup or broth, cut the meat into small pieces, cover these with cold water and heat the water verv slowlv? Ans. We present just as much surface as jjossible to the action of the cold water and let the water heat gradually that the juices in the meat may be drawn out into the water. (0) Why in making stews and pot roast do we cover the meat with cold water and bring it quickly to the boiling point, or, sear the meat on the outside with high heat and then add a little cold liquid and finish cook- ing at a gentle simmer? Ans. In stews and pot roasts 84 ^Ye wish part of thr jiiirc Id rt'iiiaiii in tlic meat and part to he drawn out into tlie liquid and proeeed ai'eordin;j;ly. (7) ^N by should oven a woU-dono steak or roast presoiit a "puH'y" appoaranoo? Ans. ■■Puffiness" is a characteristic of meat that is not over cooked. If meat l>e suhjct-tod to a high tempera lure for loo long' a luue, the alliuminous juices are hardened and turned brown through- out the cut. After the surface of the meat is seared over, the heat must tie allowed to coagulate the juices only slightly and keep them jelly-like and the color a light pink. Lack of puffi- ness means bad cooking and hardening and shri\elling of nu- tritive matter. (S) Wliy in setting a steak to eook in a clouhle broiler have the edge of fat next the handle of the Iiroiler!^ Ans. With the fat toward the handle the meat is basted during cooking with the melting fttt. (9) AVhy tuTTi a steak caeh ten seconds for the first half of the cookin;,' ami then draw it fartlier from the heat and turn le.ss often? Ans. The steak is turned to sear and cook both sides evenly and to avoid burning; also if not turned ciuickly the heat would drive juices from the exposed surftice into the fire. It is not as essential to turn so often during the hist of the cooking. After the outside is seared over with strong heat to keep in the juices, the cooking is completed ;it a lower temperature that the meat mav be thoroughh' cooked and the juices within be jelly-like. (10) \A'hy ha\'e the pan at "i^lue" heat \\lien [jan-l)r<-ilinf^ steak or e]ioi>s.^ Ans. Higii heat is needed for the iuilitil setiring over, also meat will nfit stick to an extremely hot surface. The jjan must he kept hot ;ind the meat ttirned constantly. (11) Why ha\'e no fat in the pan when pan-broiling.^ Ans. If there be fat in the pun, the meat is not pan-broiled, but sauteed. (\-2) Why does it take a longer time to pan-lir"o1l a steak than to cook the same steak over a bed of eoals? Ans. Direct heat is more powerful than indirect lietit. (13) Why does il take longer to bri>il Hamburg steak than an ordinary steak of same thiekness.^ Ans. In an ordinary steak the lietit follows the little muscle tubes, btit in Htimburg steak it is deflected this w;iy ;ind that l)y con- nective tissue, chopped ;ind disposed irregularly. (14) Why set roasts of beef, mutton and poultry into a hot oven and roasts of lamb, veal and pork into a uujderately heated oven.^ 85 Ans. To be wholesome, pork and immature meat, as veal and lamb, need to be thoroughly cooked to the very center of the roast. If a heavy coating be formed on the outside, the heat cannot penetrate the joint; thus the loss of juice is preferal)le in the case of these meats to lack of thorounh cooking at the center. (15) Why set frosh meat to boil in hoilins water, ami ham and corneil beef (salted meats) to cook in cold water? Ans. The jtiices are to lie held « itliin the fresh meat, and some of the salt drawn out of the salt meats. The salt meats lose nu- triment both in pickling and cooking, but are valuable for variety and for emergencies. (IC) Why brown poidtry, chops, steaks, etc., I>cf{)tatoes Cut the steak inttj strips an inch and a lialf \<>ng and half an iiuh Ihit^k and wide. Melt the Criseo; add the onion cut in very tliin slices, and stir and eouk until the onion is softened and ycllo\vcd. Add the boiling water, let sininier five minutes, add the pieces of steak; let boil five minutes, then siinmcr until the meat is tender. Pare the polaloes, cut in thin slic<'S, and let cook in boiling water five minutes; drain, rinse in cold water and drain a^^^ain, then add to the meat with the salt and pepper. Addniore water If needed to cover the potatoes. When the potatoes are tender, add the milk or cream and additional seasoning if necessary. Serve AA'ith crackers. Left-over steak may be used. 87 Use level nicuHiiremcnt? far all hmrcdicnifi JUGGED CHICKEN Separate a chicken into pieces at the joints. Take two or three tablespoonfuls of flour and half a teaspoonful, each, of salt and pepper; mix all together thoroughly; in this roll the pieces of chicken, after dipping theni in milk or water, then pack them solidly in an earthen baking pot; cover the whole with .sweet milk, then adjust the cover and let Ijake until the chicken is tender. SMOTHERED OR PAN CHICKEN Cut a cleaned chicken down the back and wipe inside and out with a cloth wrung repeatedly out of cold water. Hub the flesh over with salt and pepper and set in the inner pan of a double roasting pan; pour a cupful of hot milk or white stock into the pan, cover and set into a hot oven; cream three table- spoonfuls of Crisco, beat into this three tablespoonfuls of flour and spread over the hot chicken; let cook ten or fifteen minutes, then baste with the liquid in the pan; baste each fifteen minutes thereafter until the chicken is cooked; the time of cooking will vary according to the age of the chicken; from one to two hours will be needed. When the chicken is tender remove it to a serving dish, add milk or water in quantity as needed, and stir until the liquid boils. Pour this over the chicken and serve at once. BOILED HAM Let the ham soak several hours, or overnight, after scraping and scrubbing thoroughly with a brush. To eook, cover with cold water, bring slowly to the boiling point, let boil a few moments, then skim and let simmer five hours or more. When tender set aside to partially cool in the liquid, then remo\'e, draw off the skin, brush over with beaten yolk of egg, diluted with milk, sprinkle with sugar and cracker crumbs mixed together, and set in the oven to brown. Cover the bone with a paper frill. Garnish the dish with parsley. Also serve cold, sliced thin. SAUSAGES BAKED, WITH CREAMED POTATOES Chop fine four cold, boiled potatoes; season slightly with salt and dispose in an au gratin dish. Pour in milk or cream to come nearly to the top of the pota- toes. Prick the casings of one pound of sausage and lower them in a frying basket into a kettle of hot Crisco; count sixty, then remove and dispose over the potatoes. For a small frying kettle eook the sausage in two lots, half a pound at a time. Pour over the sausage a cupful of rather thick white sauce one made with chicken or veal broth preferred. Use two and one-half table- spoonfuls of flour and two tablespoonfuls of Crisco to the cupful of liquid Cover the sauce with three-fourths a cupful of cracker crums mixed with three tablespoonfuls of melted Crisco. Let bake about fifteen minutes. Serve for luncheon or supper. SPICED BEEF Have a piece cut from the round three inches thick; with a sharp knife make several incisions like the "sign of a above the eye as for French lamb chops; turn the rib bones outside and the eyes of the chops inside and sew the two pieces together. Mix a cupful of sausage meat witli a cupful of stale bread crumbs, softened in cohl water and wrung dry; add additional seasonings, if needed. Put the crown in the baking pan, and the sausage mixture in the open space inside the crown; cover the bones with Criscoed paper, dredge with salt, pepper, and flour and bake in a slow oven between two and three hours, basting every ten minutes with the dripping to which a little hot water is added. Melt four tablcspoonfuls of Crisco, in it cook to a delicate brown enough small peeled onions to fill the crown; add stock and let cook until tender, glazing the onions with the stock as it cooks away. Remove the crown carefully to a serving dish, so as to a\oid breaking the sausage filling; place the onions in the center above the filling; cover the ends of the rib bones with paper frills, and garnish with a few sprigs of parsley. Serve wdth apple sauce and tomatoes in some form. 92 I'se level mens iire meats for all ingredients Food for energy is secured from the carl)oliydrates at less ex- pense than from the proteins: meat, tisli, etc., and with less tax on the digestive system. Negetahles, including cereals, belong to the carbohydrate group. One starch ^■egetable and one green vege- table should always lie gi\"cn a i)lace in the dinner at which meat or fish is served. The flavor of meat is agreeable, but, by using it in small quantity as a condiment, to flavor equally nutritious but cheaper vegetable food, we may satisfy physiological necessities and at the same time supjily the tlesired flavor and keep down living expenses. Noodles, macaroni, rice, honijiny, celery, peas, beans, cabbage and other vegetables, cooked with a little meat or fish or with simply meat or fish broth, are suitable and satisfying when presented as the substantial dish of the meal. Combined with cheese they become capable of suj)i)orting great physical activity. WHYS OF VEGETABLES (l) Why should a knowledge of llie roniposllion of \'cgetablcs be helpful to their proper cooking? Ans. The way in which vegetables are to )je treated dtiring cook- ing depends upon the kind and quantity of tlie various food- stufl's tliat enter into their make-ui). The cooking should be such as will most fully retain the compounds which make tlial particular vegetable \'aluable. 93 {•i) Wliy cook \t'geliil)h's? Alls. Ill general vegetables are cooked to make them more diges- tible (to cook the starch and soften the voody fibre). (3) AVhy are lettuce, cress, endive, ami the inner stalks of celery uncooked.^ Ans. Green vegetaliles are valued chiefly for flavor and min- eral salts; both would be lessened in cooking. Also the.se ^-egetables are, or can be made, crisp and thus are easily mas- ticated. (4) Why shouhl these vegetables be washed and dried carefully.' .\ns. Tliey must be washed with great care to free them of earth and minute insects that may be present; they should be shaken dry for aesthelic reasons, also that s, j>arsnips, (.-abbagc anaiagus, S])inach and green peas in a small <:|uantity of boil- ing salted A\ater.' Alls. They contain but little fibre; also salt will intensify the green color and improve the appearance ; the quantity of water should be small that the withdrawal of flavor and nutrients be limited, and the water should lie saved. The water clinging to the spinach after washing will suffice for its cooking. (9) Why not use soda in the water in which peas, siiinach and other green vegetables are cooking.' Ans. Soda softens the water, thus drawing out juice, flavor and color, and making vegetables tasteless and faded. (10) Why sometimes use a large quantity of water.' Ans. Cabbage and onions are strong-flavored, and will often be improved if the flavor be lessened. 94 I I 1 1 Wliy I'C 111(1 \o raliliagr ami luiioiis frmii llir rtalcr l.i-lnr.' I lic'\- lia\-r cullrr- 1\' lost their ('rispnuss? Alls. C;il)bag<_' and onions arc usually t-ookt'd (oo long, liolli arc more easily digested and assimilated if eaten while a little nisj). (1'2) Why soak cirioil vegotablos in fuld walei- for some hoiir.s before cooking? Ans. Dried veijctables ha\e lost water I\v evaporation; this must be restored to lliein in some measure before they «'ill eook well. (l.'l) Why av made tentler in soft water; if this be not at hand, a teasjjoonfid of .st)d:i may be added to the water (for a quart of beans) near the elose of the parboiling; thorough rinsing in a fresh supply of water is essential before the eonfinuation of the eooking. (14) 'W liy eook l.>eets « ilhout renio\ing the skins or breaking olf llie fine rools.' Ans. If the exterior of a beet be liroken, fltn-or, juice and color are withdrawn in eooking. (13) Why eook potatoes without paring them? Ans. The skin hel])S to retain some of the )iiitriti\'e properties of the potato. (16) Why pare potatoes before boiling? Ans. The ])otatt)es, if pareil, will be whiter and more ;ittraeti\(' in appearance. The loss of nutrients may be made good by olhcr articles of food, if the dietary l;)e not restricted. (IT) "Why bake potatoes (white and sweet), lieels and s(|iKish so infre(|iienl ly ? Ans. In Ijaking vegetables, all the ntitriti\-c ]jroi)erlies are retained, l)ut the time of cooking is lengthened and more heat is required. (18) \\\iy not steam vegetables more often? Ans. The nutritive properties tire retained in steaming, but llic flavor is not :is good as when the vegetables are baked, \\hile the tinte of cooking is about the same. (10) Why not allow the water in whieh potatoes arc eooking to boil rapidly? Ans. If the wtitcr boils r;q)idly, tlie outside crumbles before the center is cooked tender. (iO) Why ilrain the water from [lolatoes or oUkt vegetables as soon as Ihey are done? .\.ns. Liiless the water be drained at once from cooked vegetabh's, they become wtiter-soakcd and iin]);ilatable. (i\) Why sprinkle salt over eooked pcjfatoes as soon as they are draineil? An.s. Salt has ;in affinity for water and sprinkled on the hot potatoes draws to itself surplus water, nuiking the potato white and mealy. 95 (ii) Why blanch rice before cooking and macaroni afler cooking? Ans. By lettinfr rice, set over the fire in cold water, heat very quickly to the boiling point, boiling two minutes, and rinsing in cold water, the grains will be kept distinct while the cook- ing is completed, the starch on the outside having been washed away. Pieces of macaroni, set to cook in rapidly boiling water, and stirred occasionally will keep distinct, but, when tender they must be rinsed in cold waler or the starch upon the outside will cause them to adhere. (23) Why cook rice and macaroni in rapidly boiling salted water? Ans. If the water boils rapidly the rice and macaroni are kept in constant motion and will not adlipre to the bottom of the vessel. Salt is added for flavor and also to raise the boiling point of the water. Salted water does not boil until after it is heated above 212° F. In cooking starch, the higher the degree of heat the shorter the time requiredfor cooking. (24) Why, ill mashing [)otatoes, keep the saiuepan on the stove and have the milk hoi? Ans. To be at their best, mashed potatoes should be very hot and the flavor is impaired if reheated. (2.5) W'hy, in cooking cereals, sprinkle the cereal into rapidly boiling salted water, directly' over the fire? Ans. The salt is added for flavor; stirring in rapidly boiling water keeps the grains distinct and the mixture smooth. To lessen the liability of burning the cooking is completed over ))oiling water (double boiler), but as the temperature in the upper part of the boiler is below that of boiling water, more time will be required than if the cooking be carried out as it was begun. (20) Why should the cover be set ajar when potatoes arc cooked and left on the back of the stove to dry ott'? Ans. Steam rises from hot potatoes; if the cover be left ajar it escapes; otherwise the steam would condense on the cover and drop on the cooked potatoes, causing them to be water-soaked. RECIPES CANDIED YAMS Lay pared sweet potatoes or yams, cut in lialves, lengthwise in a casserole, sprinkle each layer, as it is set in place, with salt, paprika and brown or maple sugar or honey, dot with bits of (,'risco, and add a little cinnamon if desired; jiour in about half a cupful of boiling water, cover and let bake until tender; when about half baked, lift the potatoes next the bottom of the dish to the top of the dish. More water may be needed. 90 JJse Icrcl meusureineids fur all irnjrcdienls STUFFED POTATOES 8 smooth regiilar-slKipoil po- ',4 cupful melted Crisco tatoes '1 teaspooiil'ul poultry 1 cupful soft siftotl biead cruuibs seasouiuy }2 cupful tiue-ehojipoil cooked '4 teaspooiiful salt meats or nuts 1 to '2 tablespoonfuls milk Pare the potatoes, cut them iu halves, lengthwise, and cut out the centers to lea\"e a hollo\v space in ea»-h. Mix all the other ingredients together and use to fill the hollow spaces; |)ut corresponding halves together, fastening each with two wooden toothpicks. Set in a baking pan into a hot oven, baste each ten minutes with hot t'risco and let cock until tender, .Serve at luncheon or supper. ONIONS STUFFED WITH CELERY 8 onions 1 cupful milk 3 tablespoonfuls Cri.sco ^2 cupful celery liroth ;! tablespoonfuls flour i cupfuls cooked celery ,'1 teaspoonful salt J 2 cupful cracker crumbs J2 teaspoonful black pepper .'jf tablespoonfuls Crisco Peel the onions and let cook in boiling water until tender; cut out the centers to form tinn-walled cases. \\ liile tlie onions are cooking, melt the Cri.sfo; in it cook the flour and seasonings; add the milk and broth (liquid in which the celery was cooked) and stir until boiling; add the celery (cut before cooking in slices one-fourth an inch thick) and use to filkthe onions; mix the cracker crumbs with the Crisco and spread over the celery in the onions. Let cook in the oven until the crumbs are browned. Any of the creamed celery left over may be served around the onions. SQUASH AU GRATIN Cut a squash in halves, remove the seeds and stringy portions from such part of it as is required, wash and set to cook in a steamer. When done remove the pulp from the shell and press it through a ricer; add salt, pepper, and a generous piece of Crisco and beat well. Turn into a Criscoed dish; mi.\ two- thirds a cupful of cracker crumbs with one-fourth cupful of melted Crisco and spread over the squash. Set into a hot oven to brown the crumbs. For a heartier dish, sprinkle half a cupful of grated chee.se over the squash before adding the crumbs, BAKED MACARONI AND CHEESE I4 cupful macaroni in small pieces 1 tablespoonful Crisco ] cupful grated cheese 1. tablespoonful flour }4 cupful melted Crisco 'j^ teaspoonful salt yi teaspoonful paijrika l«cupful ndlk Cook the macaroni in rapiilly-boiling salted water until tender; drain, rinse in cold water and drain again. Put the macaroni in a baking dish, add the cheese and Crisco and paprika; with two forks lift the macaroni repeatedly or until the ingredients are well mixed. Melt the tablespoonful of Crisco; in it cook the flour and salt, then add the milk and stir until boiling; then pour over the macaroni, sprinkle a little grated cheese over the top and set into the oven to melt the cheese and reheat the macaroni. 97 Use level measiircniciih for all innrciliLnits SPAGHETTI WITH TOMATOES i-'^ cupful spaghetti 1 tablespoonful sugar (broken in pieces) ji a green pepper (in shreds) yi can tomatoes 1 tablespoonful grated onion ji teaspoonful salt 2 tablespoonfuls Crisco yi cupful grated cheese Cook the spaghetti in rapidly-boiling salted water until tender; drain, rinse in cold water and drain again. Cook the tomatoes, salt, sugar, pepper and onion about half an hour; add the spaghetti, Crisco and cheese and let become very hot (over boiling water). GREEN CORN, CREOLE STYLE 8 to 10 ears green corn 3 tomatoes, peeled and sliced yi green pepper, chopped 1 teaspoonful sugar 1 to 2 tablespoonfuls grated yi teaspoonful salt onion 2 tablespoonfuls Crisco Cut the tips of the kernels from the corn on the cobs, then with the back of the knife press out the pulp. To these tips and the pulp add the onion, the tomatoes, sugar and salt and let cook until the liquid has evaporated some- what; add the Crisco and more seasoning if needed. STEWED CABBAGE Remove any imperfect leaves from a head of new cabbage; cut the cabbage in quarters, discarding the hard portion in the center. Let stand in cold water about an hour; drain and shred rather coarse. Cover with boiling water and let cook, partly covered, from half to three-fourths of an hour; drain in a col- ander and return to the fire with (for a quart) a cupful of cream and stir until boiling; add a teaspoonful of salt, half a teaspoonful of paprika, and a table- spoonful of Crisco, in little bits. Let simmer two or three minutes, then serve. ONIONS STUFFED WITH HAM 8 onions yi teaspoonful paprika 1 cupful chopped ham, cooked ^4 teaspoonful salt 1 cupful soft sifted bread 1 tablespoonful fine-chopped crumbs parsley /4 cupful melted Crisco 1 cupful milk or broth Peel the onions and let cook in boiling water until nearly tender; let cool a little and cut out the centers to leave a thin wall of onion; chop the onion re- moved and mix with the other ingredients, except the broth, and use to fill the onion cases, rounding the mixture above; more salt may be needed. Pour the broth or milk around the onions set in a baking dish and let cook half an hour or longer in the oven. Serve with or without cream sauce; chopped nut meats may be used in place of the ham. BROILED TOMATOES Cut off a thin slice from the ends of each tomato. Do not peel them, cut them in halves crosswise; sprinkle with salt and pepper, dip in melted Crisco and then iu cracker crumbs; set in a well-Criscoed broiler and let cook over the coals or under a gas flame from six to eight minutes, turning two or three times. Serve on slices of toast or on flat cakes of Hamburg steak. 98 XJse level measurementa for all inijredieiits CREAMED CABBAGE AU GRATIN 3 cupfuls tlioppoil pookcd I4 lfas|)0(iiiriil paprika cabbage i fupl'iils milk '4 cupful Ci'isco J 2 to 1 cupful grated cheese '4 cupful tlour -J cupful cracker crumbs J 2 teaspoonful salt 3 tablespoonfuls melted Crisco Cut a crisp head of cabbage iu quarters and remove the central stalk from each piece; freshen in cold water if needed. Set to cook in a large saucepan of boil- ing water, uncovered; let boil from half to three-fourths an hour, but remove from the fire before the crispness is gone. Chop rather course. For three cup- fuls of the cooked cabbage melt the Crisco, add the flour and seasonings and let cook until frothy; add the milk and stir until boiling; add the grated cheese and the cabbage, mi.\ and turn into a baking dish. Cover with (he cracker crumbs mixed with the Crisco and set into the oven until the crumbs are browned. TIMBALES OF SPINACH i quarts spinach J 2 teaspoonful pepper '2 teaspoonful salt .'! egg yolks, beaten light /i teaspoonful sugar IJ2 cupfuls brown sauce Remove outside lea\'es and coarse stalks from the spinach, wash thoroughly, changing the water many times. Add salt and let boil ten to fifteen minutes, turning the spinach many times. Use no water but tliat clinging to the spin- ach after washing; drain in a colander, pressing out all the water; chop very fine, add the seasonings and the egg yolks and mi.\ thoroughly; turn into Cris- coed timbale molds fitted with a round of paper'in the bottcjni; jjress into the molds compactly; set the molds in a baking dish on many folds of paper and turn boiling water around the molds to half their height; let cook until firm; serve with cream sauce; if the spinach is served ^^■ith meat having a sauce, this sauce will ans^^■er for both dishes. .See Creain Sauce, page 70. CANNED PEAS WITH FRESH CARROTS 1 large carrot 1 teaspoonful sugar 1 can peas J 2 teaspooiiful black pepper 1 teaspoonful salt 3 tablespoonfuls Crisco Scrape or pare the carrots and cut in small pieces of the same size; slices cut in quarters or inch-long strips are suitable. Wash, then let simmer in boiling water until tender, the time will depend on the age of the carrots. When cooked, the water should be nearly evaporated. 'Drain the peas, rinse in cold water, cover with boiling water, let boil vigorously, then drain and add to the carrots; add the seasonings, shake until well mixed and serve at once. JERUSALEM ARTICHOKES .Jerusalem artichokes resemble potatoes in appearance, but in composition they are more like turnips. Pare and throw into cold water, to keep them frorn turning black. Set to cook in boiling, salted water. When nearly tender (twenty or Iwenly-Gve minutes) prepare a whitcisauce — a cupful is enough for four or five artichokes — using half cream and half water, in which the arti- chokes were cooked, as the li(|uid. Drain Ihe cooked artichokes, shake over a hot stove lid to dry off, then turn into a hot dish and pour the sauce over them. A little onion or lemon juice, or both, may be added to the sauce. For white sauce, see page 70. 99 l^HC level rttfiinureiiie f'>r III! inijrrdii.'nh BAKED WINTER SQUASH Cut or break squash into pieces of a size suitable to serve indiviJually; re- move seeds and stringy portions, but retain the skin. Bake in the oven as potatoes; the time will be from thirty to forty minutes. CORN PUDDING 3 tablespoonfuls corn meal 2 cupfuls hot milk 1 teaspoonful salt 1 tablespoonful Crisco ^,4 teaspoonful paprika 1 cupful fresh corn pulp or yi cupful cold milk yi can corn or Kornlct 2 eggs Stir the corn meal with the salt, paprika and cold milk, then stir into the hot milk. Cook and stir over boiling water until the mi.xture thickens; remove from the fire and stir in the other ingredients. Turn into a Criscoed baking dish suitable to send to the table; set on several folds of paper, in a dish of boiling water; let cook until the center is Grin. Serve hot as a vegetable with the meat course, or with bread and butter at luncheon or supper. One or two tablespoonfuls of chopped green or red pepper is an addition to the dish well worth trying. FRANCONIA POTATOES FOR ROAST MEAT I'are the required number of potatoes, cover with boiling salted water and let cook about fifteen minutes; drain and set to cook around a roast of meat; baste with hot fat each time the meat is basted. Let cook about forty minutes. GRILLED SWEET POTATOES Peel cold, boiled or baked, sweet potatoes, and cut them, lengthwise, into slices about half an inch thick; dip these in melted Cfisco, season with salt and pep- per and set in a well-Criscoed broiler; let cook until well browned, first on one side and then on the other. Serve hot with steak, chops, sausages, etc. BROWNED HASHED POTATOES ]i cupfid Crisco 1 teaspoonful salt C to 8 cold boiled potatoes ]i teaspoonful pepper Heat the Crisco in a cast-iron frying pan, put in the potatoes chopped fine, s^prinkle on the salt and pepper, mi.K all together thoroughly while the potatoes arc becoming hot; cover and let cook over a moderate fire until the potatoes are browned next the pan. Run a spatula beneath half of the potatoes and turn this half over the other; hold in place while any surplus fat is drained off, then loosen the under side of the potato from the pan and turn onto a hot serving dish. MASHED POTATOES Select eight or ten old potatoes of the same size; pare and let stand in cold water two hours or longer. Boil in salted water until done (about twenty minutes), drain, sprinkle with salt and return partly covered to the back of the range, ^a^'e read.y a second saucepan and; about half a cupful of cream or milk with two or three tablespoonfuls of Crisco hot on the stove; press the potatoes through a riccr into the second saucepan, sprinkle on a teaspoonful or more of salt and beat vigorously with a slitted wooden spoon. The pota- toes should be light and fluffy, neither too moist nor too dry; pile lightly in a hot dish and serve at once. \' se level rncajiuretiicnts fur all ingredients 100 SALAD DRESSINGS FRENCH DRESSING 3 tablospoonfuls oil '_i teaspoonful salt 1 to S tablospoonfuls k'luon Js teaspoonful pepper juice or vinegar The ingredients for the ilressing may be mixed land poured at once over the salad materials, which are then turned over and. over until the dressinj; has been taken up by them; or the eonilinienls, mixed with the oil. may be first used, then, after each leaf or separate i)icec has been thoroughly coated with the oil, the acid may be pouroil on and the salad turned over anil over until the acid is evenly mixed throughout. Neither I'Vench nor mayonnaise dressini,' should be strongly aeid, and one tablespoonful of acid to three of oil is a good jiroportion in most salads. For fish and beets two tablespoonfuls of acid to three of oil would be preferred by many. Equal quantities of oil and acid are favored by people aecustomeil to using so-called "boiled dressings" or by those aecustomeil to eating vinegar on eueumliers or tomatoes. Tomatoes arc mildly aeid and it is a nnstake to overpower this natural aeid with a quan- tity of vinegar. .V very little vinegar or lemon juice in a dressing will "give point" to (or bring out) the natural acid flavor of the tomato. MAYONNAISE DRESSING (OLIVE OIL) 1 egg yolk, beaten light 2 tablespoonfuls lemon J^' teaspoonful salt juice or vinegar J4 teaspoonful paprika 1 cupful olive oil 2 tablespoonfuls boiling water To the beaten yolk, adil the salt, pa[)rika and acid and beat with an egg beater until well blended; add one teaspoonful of olive oil and beat it in thoroughly; then add another teaspoonful of oil,, and, when this is thorough- ly blended with the other ingredient.s, add a third teaspoonful; continue in the same manner, adding the oil, in a short time, by the tablespoonfid until a cup- ful in all of oil has been used; then beat in the boiling water; a tablespoonful at a time. If all of the dressing is not used at once, co\-cr it with an earthen or glass dish and set it aside in a cool place. USE OF FRENCH AND MAYONNAISE DRESSING A French dressing is used for green vegetnldes, for fruit and nuts and to season cooked vegetables, meat or fish to be used hiter with mayonnaise dressing. French dressing is used on salads served at dinner. Mayonnaise dressing is used for delicate meats, fish, bananas, apples and pineapples and for some vegetables as cauIiHower, asparagus and tomatoes. The vegetables enumerated above dressed with mayonnaise are sometimes served as an en- troe at dinner, but in general mayonnaise dressing is reserved for use at luncheon or banquets. Cooked dressings arc used in place of mayonnaise, but there is no substitute for French dressing. MAYONNAISE DRESSING WITH CRISCO 1 cupful Crisco, unmelted 1 teaspoonful salt 2 egg yolks, beaten light Ji teaspoonful paprika 1 teaspoonful mustard y^ teaspoonful black pepper 4 tablespoonfuls vinegar Beat the Crisco to a cream, very gradually beat in the yolks, then the season- ings and, la.->lly, drop by drop, the vinegar. 101 Use level incnsiireiitenls Jur all inijrcilinih SUGGESTIONS FOR COOKING AT HIGH ALTITUDES At sea level water boils at 212° F., at higher altitudes the air is rarer and atmospheric pressure is diminished and water boils at a lower temperature than 212° F. For each rise of about five hun- dred and thirty feet above sea level the boiling point of water falls one degree. At five thousand feet above sea level, the boiling point of water is about 202° F., and at ten thousand one feet, the boiling point is about 193° F. Thus, when potatoes are boiling at ten thousand feet altitude, they are subjected to about the same de- gree of heat as potatoes cooking on the coast in a double boiler, or a fireless cooker, and, in consecjuence, a longer time must be allowed to cook them. In a few words, while thirty minutes will suffice to cook a potato on the seacoast, from sixty to ninety minutes would be needed at ten thousand feet. This variation de- pends on atmospheric pressure, which varies according to the alti- tude. All other lines of cooking are influenced by this same variation of pressure. As sLrorig lieat is necessary to sear over the outside of meats to be boiled or roasted, that the juices be kept within the meat, and as boiling water at high altitudes sears over but imperfectly, it is best to subject such joints first to hot, dry heat in a frying pan. Turn the meat, as each surface is crusted over, until all the surfaces have been so treated, then transfer to l)oiling water or the oven to complete the cooking at the usual temperature, 165° to 170° F". In cake making at high altitudes the external atmospheric pres- sure being less, the cell walls holding the gases generated by the leavening agents and the creaming of the Crisco and the sugar tend to expand too much, burst and run together and the outer cell walls not yet being sufficiently hardened by heat, also settle and the cake is heavy. The remedy is to maintain equilibrium between external and internal pressure, and this is done by the formation of less air cells: i. e., in practice, by the use of less shortening and sugar or less leavening agent; or, by increasing the tenacity of the dough; in practice, by being sure to use fresh eggs and more of them. Any of the recipes for cakes, cookies, or shortened mixtures, given in this book can probably be used successfully by simply cutting down the quantity of Crisco one-third and sugar one-fourth. Sugar and water for frosting and fondant requiring longer cooking than at sea level, the syrup will register from 218° to 220° F., at the soft ball stage. 102 mM#ffl'^^^o:|^ --^^l ^ 3 teaspoonfuls of liquid equal T tablespoonful 4 tablespoonfuls of liquid equal , . . .Ji gill, or '4 a cupful J 2 a cupful equals 1 gill i gills ecjual 1 L-upful ■2 cu[>fuls equal 1 piut '2 |>ints ( 4 eu[>fuls) equal 1 quart 4 cupfuls of li<|uifl ecpial i fjUarr Scraping spOun for level measurement. spoonful 4 eupfuls of flour equal 1 pnuuil, or 1 quart 2 eupfuls of Criseo. solid equal 1 pound J 2 a cupful of Criseo, solicl equals '+ a pound. 4 oz. i cupfuLs of granulated .sugar equal 1 pounut shells) equal 1 pound 8 eggs, with shells equal 1 pound 2 tablespoonfuls of Cris<(j equal 1 ounce 4 tablespoonfuls of Criseo equal .. 2 ounces, or '4 a cupful 2 tablespoonfuls of granulated sugar equal 1 ounce 4 tablespoonfuls of flour equal 1 ounce 4 tablespoonfuls of ground coffee equal 1 ounce 1 tablespoonful of liquiil equals j'2 ounce 103 Cutting lenethwise for ' :■ spoonful j^i^ Cutting for ' , spoonful 1 cupful of liquid to 1 cupful of flour for pour batters. 1 cupful of liquid to 'i cupfuls of flour for drop batters. 1 cupful of liquid to 3 cupfuls of flour for dough. ,'3 to 2 or more cakes of compressed yeast softened in yi cupful of water to i cupfuls of liquid ('3 yeast cake to 2 cupfuls of liquid is used in bread mixed at night, 1 cake or more, according to the time available for rising when bread is mixed in the morning. By using several yeast cakes to 2 cupfuls of liquid bread may be baked in three or four hours from lime of mixing). }2 a cupful of liquid yeast (either compressed yeast dissolved in }i cupful liquid, or any other yeast such as potato yea.st) to i cupfuls of liquid. 1 teaspoonful of soda and 3/j \g\A teaspoonfuls'of cream of tartar to 4 cup- fuls of flour. i teaspoonfuls of baking powder to 1 cupful of flour, when eggs are .toI used. 1 teaspoonful of soda to 2 cupfuls of thick sour milk. 1 teaspoonful of soda to 1 cupful of molasses, 34 a teaspoonful of salt lo i cupfuls of milk for custards. 3<4 a teaspoonful of salt to 1 cujjful, or 1 teasj>oOnful to -i cupfuls, of sauce or soup. 1 teaspoonful of flavoring extract to 4 cupfuls of custard, or cream. 1 tablespoonful of flavoring extract to 4 cupfuls of mixture to be frozen. -3 cupful, or less, of sugar to 4 cupfuls of milk for custards, etc. 1 cupful of sugar to 4 cui)fuls of milk or cream for ice cream. 4 eggs to 4 cupfuls of milk for plain cup custard. G to S eggs to 1 cupfids of milk for molded custards. '4 a package, or half an luincc of gelatine to '2 cupfuls (scant) of liquid. 3 cupfuls of ;\'atcr, or of milk, or stock, to 1 cupful of rice. 1 ounce (2 tablespoonfuls) of Crisco, li ounce (2 tablespoonfuls) of flour to 1 cupful of liquid for sauce. 1 ounce (2 tablespoonfuls) of Crisco, yi ounce (2 tablespoonfuls) of flour to 2 cupfuls of liquid for soups. 1 cupful of cooked meat, or fish cut in cubes, to y^ or 1 whole cupful of sauce. Meat from ?j]2 pound chicken equals about 2 cupfuls or 1 poun Oysters, F'ried .... 39 Pineapple, Canned, Fritters 37 Potatoes Anna ... 37 Potato Doughnuts 4i Potatoes, French Fried 34 Potato Fritters Potato Patties PoUtoes; Whole, Fried Rice Croquetles, Easter St,\lc Salmon-ane healthful as well as delicious. Sent post-paid, in response to this offer, upon receipt of lU cents, stamps or coin. Regular price i.5 cents. RECIPES FOR EVERYDAY By JANET McKENZIE HILL "Recipes for Everyday " is a timely addition t(j the Crisco Library of house- hold helps. To the liousewife who is revising her menu after the days of conservation the book offers a choice of many new and tasteful foods. The end of conservation does not mean the lieginning of extravagance. The more than two hundred tested recipes in this valuable book are a boon to the thrifty and the economical. Sent post-paid, in response to this oH'er, upon receipt of 10 cents, stamps or coin. Regular price 25 cents. Send 10 cents for either book or 30 cents for the three books to THE PROCTER 8b GAMBLE CO., Dept. C. B., Cincinnati, Ohio. Mention in your letter the book or books you want and write your name and address plainly. Crisco is packed in five sizes as follows: 1 pound net weight 1 pound 8 ounces net weight ;5 pounds net weight pounds net weight pounds net weight (Al)ovc weights are exclusive of cans) m. iJ'-- "T - 4