w TX x\s Class TX ti t: Book .1 ^^4 GopyrigM}^? COEXRIGHT DEPOSm H^'StO-'yto ^^\JY^>rw^ HOW TO COOK IT \ By Rena Barry, AB., MA., And Agnes H. Mansfield, DDSc. Published by Rena Barry and Agues H. Mansfield Sptingfield, Mass. 1922 /6S-i -V )(^\^ 3^^^ Copyright, 1922, by Rena Barry and Agnes H. Mansfield MAY -2 72 A^0 HOW TO COOK IT PREFACE That a poor cook may spoil the very best food and often- times the very best disposition is a well-known fact, thus the value of practical education in cookery. At the earnest request of the women in the Evening School of Practical Arts, teachers and friends, we have com- piled this collection of practical recipes and we earnestly hope that it may be found helpful not only to those who expressed a desire for the book, but to housewives and mothers in vary- ing their daily menus and in learning the more modern ideas on Table Service and the Art of Entertaining. The authors are dietitians and teachers of Domestic Science in the Springfield and Chicopee schools. They are graduates of Teachers' College, Columbia University, and Worcester Domestic Science School. HOW TO COOK IT Part I. Introduction FOOD Food is anything taken into the body to build or repair tissue or to produce heat and energy. Foods are classified as : 1. Protein or muscle building food. Example — Eggs, Meat, Fish, Milk, Cheese. 2. Carbohydrate or energy giving food. Example — Sugar, starchy foods — Potatoes, Beans, Cereals. 3. Fat or energy producing food. Example — Butter, Olive-oil, Lard. 4. Mineral Matter or tissue building food. Example — Fresh Vegetables, Fruits, Meat, Milk and Eggs. 5. Water, a carrier of food and waste. Reasons for Cooking: 1. To make it more palatable. 2. To make it more attractive. 3. To make it more digestible. 4. To kill harmful germs. ] 6 HOWTOCOOKIT Ways of Cooking: 1. Broiling is cooking directly over a fire. 2. Baking is cooking in the dry heat of an oven. 3. Roasting originally meant cooking before an open fire, but in present usage it is cooking in an oven. 4. Boiling is cooking in boiling water. 5. Parboiling is partly cooking in boiling water. 6. Stewing or simmering is cooking in water below the boiling point. 7. Steaming is cooking over boiling water in a steamer or double boiler. 8. Frying is cooking in hot fat, deep enough to cover the article to be cooked. 9. Sauteing is cooking in a small quantity of hot fat. 10. Braising is cooking in a covered pan in the oven. 11. Deep fat frying is cooking in a great quantity of fat. METHODS Ways of Combining Ingredients: To stir — mix with circular motion until materials are blended. To beat — turn mixture over and over. To cut and fold — this term is used for beaten white of egg, and means to put the egg into the mixture and with a spoon fold it into the other ingredients, without beating the air out of it. HOW TO COOK IT 7 RULES FOR USE OF RECIPES Directions for Measuring: 1. Sift flour before measuring. 2. Use level measurements. 3. Pack butter, lard, etc., in cups when measuring by Ya or y2 cups full. 4. Use a standard measuring cup. Common Kitchen Measures. > 1 tablespoon 3 teaspoons 3^ fluid ounce 16 tb. 2 gills y2 liquid pint 8 fluid ounces 1 liquid pint 16 fluid ounces 1 cup cups 2 pts — one qt. 8 qts — one peck 4 pks — 1 bu. 105 qts — 1 barrel Ice — 30 cu. in. — 1 pound Sugar 1 c — 3^ lb. Butter 1 c— 3^ lb. Lard 1 c— >^ lb. Flour Ic—Yz lb. Rice 1 c— ^ lb. 8 HOWTOCOOKIT Chapter I. BEVERAGES TEA Cold tea should be served ice cold. Hot tea should be served hot. Rules for Making Tea. 1. Use freshly boiled water. 2. Scald tea pot. 3. Tea should be infused, never boiled. Recipe for Making Tea. 6 tsp. tea. 4 cups boiling water Scald teapot. Pour boiling water over tea and let stand in a warm place for five minutes. Strain and serve with lemon or milk. Five o'clock Tea, Oolong, English Breakfast and Orange Pekoe tea are used for afternoon tea. It may be in a teapot when the tray is brought in. The recipe for tea may be used. Tea Accompaniments. Lump sugar. Cream. Lemon drops. Sliced lemon Whole cloves. Candied cherries. Iced Tea. 8 tsp. tea. 4 cups boiling water. Follow tea recipe. Strain into glasses one-half full of cracked ice. Sweeten with powdered sugar and allow a slice of lemon for each glass. COFFEE Coffee mav be served as filtered coffee and boiled coffee. HOVVTOCOOKIT 9 Rules for Making Coffee. Coffee should not be boiled or steeped. Coffee should be freshly ground. Percolator Coffee. 1 cup coffee. 5 cups boiling water. In making percolator coffee pour boiling water slowly over the finely ground coffee. ^ Boiled Coffee. Yi cup coffee Yi cup cold water J ^%'g shell 5 cups boiling water ^ cup cold water Scald coffee pot. Mix coffee and cold water and ^zz shell; add to the boiling water; boil five minutes; add y2 cup cold water ; let stand one minute and serve. COCOA Breakfast Cocoa. 2 tb. cocoa 3 cups water 2 tb. sugar 3 cups milk Boil sugar, water and cocoa until a thick S3'rup — scald milk, add to cocoa syrup, beat with a Dover ^^% beater and serve. Reception Cocoa. 2 tb. cocoa 2 tb. sugar J4 cup cream (whipped cream) 4 cups milk 1 tb. powdered sugar 1 cup water ^ tsp. Baker's vanilla Cook cocoa, sugar and water until a syrup ; add scalded milk (serve with cream which has been whipped), and pow- dered sugar and vanilla. To whip cream — add powdered sugar and vanilla and beat until stiff. 10 HOWTOCOOKIT FRUIT BEVERAGES Sugar syrup used to sweeten iced drinks is a considerable saving of sugar. The syrup is made by boiling one cup- ful of sugar and ^ cupful of water for five minutes. This proportion makes a very heavy syrup. Juices left from can- ning may be used in making iced drinks. The fruit juice on the market will make twice the amount the original bottle contained. Fruit drinks should be garnished attractively. Fruit Punch. 1 can grated pineapple 1 qt. grape juice Juice of 12 oranges 2 cups sugar syrup Juice of 3 lemons 3 qts. water Mix fruit juice; add sugar syrup and water; add ice. When ready to serve, garnish with cherries, strawberries, sliced oranges, bananas or mint leaves. Lemonade. Juice and grated rind of 3 lemons 1^ cup sugar syrup (or more, according to taste.) Raspberry Delight. 1 pt. raspberry juice 2 qts. water Juice from 2 lemons 1 cup sugar syrup Mix and serve with cracked ice. Pineapple Lemonade. 2 cups boiling water Juice of 3 lemons 1 cup sugar 1 can grated pineapple Boil sugar and water, add lemon juice and pineapple; cool, add chopped ice and serve with a cherry in each glass. Iced Loganberry Juice. 2 cups loganberry juice ^^ cup orange juice Fill four glasses with crushed ice and pour mixture into glasses. HOWTOCOOKIT 11 QUICK BREADS Little Muffins. 3 cups flour Yz tb. sugar 4 tsp. baking powder 1 ^^'g Yi. tsp. salt 1 cup milk 3 tb. butter Mix and sift dry ingredients ; add ^%g and milk gradually, add melted butter; beat with an ^g'g beater for two minutes. Bake in a moderately hot oven in small, well oiled tins until light brown (the time will depend upon the size of the muffin tins.) Graham Muffins. 1 cup flour 1 tb. sugar 1 cup graham flour 1 ^gg 2>y2 tsp. baking powder 1 cup milk 3>^ tb. butter Mix and dry ingredients — follow recipe for " Little Muffins." Southern Corn Bread. 1 cup corn meal 5 tsp. baking powder 1 cup flour y^ tsp. salt Yz c. sugar 1 ^gg 2 tb. butter Mix and sift dry ingredients; add milk and egg well beaten; add melted butter; beat mixtures; bake in a square shallow tin in a hot oven twenty-five minutes. Popovers. 1 egg Ys cup milk Y tsp. salt 1 cup flour Y teaspoon melted butter Place oiled muffin tins or custard cups in the oven, heat until very hot. Mix ingredients ; add milk gradually, then 13 HOWTOCOOKIT melted butter ; beat with Dover egg beater five minutes ; turn into hot tins, fill three-fourths full and bake in a hot oven thirty-five to forty minutes. Baking Powder Biscuit. 2 cups bread flour 2 tb. butter 5 tsp. baking powder ^ c. milk (more or less) y2 tsp salt Mix dry ingredients and sift. Work in butter with fork, two knives, or finger tips ; add liquid, mixing with knife until a soft dough. Toss on floured board, pat and roll to 1 in. thickness. Shape, place on a buttered tin and bake twelve minutes in a hot oven. Griddle Cakes. 2 cups flour 2 eggs j^ tsp. salt V/z cup milk 2 tsp. baking powder 2 tb. butter Mix and sift dry ingredients ; add the milk and beaten eggs gradually ; add melted butter. The griddle should be hot and thoroughly greased, and the mixture should be baked as soon as mixed. Waffles. 1% cup flour 1 cup milk 3 tsp. baking powder yolks 2 eggs ^2 tsp. salt whites 2 eggs 1>4 tb. butter Mix and sift dry ingredients; add milk and yolks well beaten; melted butter and cut and fold in the stififly beaten whites of eggs. Cook in a hot, well oiled waffle iron. Put a tablespoon of the mixture in each section of the iron, cover, and the mixture will just fill the iron. The iron can be turned almost as soon as it is filled. Doughnuts. 1 cup sugar 4 tsp. baking powder 3 eggs ^ tsp. cinnamon 1 cup milk 54 tsp. nutmeg 35^ cups flour IJ^ tsp. salt HOW TO COOK IT 13 Mix the dry ingredients; add the beaten eggs and only enough milk to make a stiff dough ; toss one-fourth the mix- ture at a time on a floured board; roll to ys inch thickness; cut with a doughnut cutter; fry in deep fat; lift out with a skewer and drain on brown paper. Rules for Testing Fat. 1. When fat begins to smoke, drop in a small piece of bread and if in sixty seconds it is golden brown, it is the right temperature for frying uncooked mixtures. Cooked mix- tures require only forty seconds. Strawberry Shortcake. 2 cups flour 1 egg }i c. sugar Y^ c. butter 4 tsp. baking powder Yz c. milk Y2 tsp. salt Mix dry ingredients and sift three times — work in short- ening; add tgg well beaten, and milk. Pat and roll to 2 in. thickness. Bake in a hot oven 20 minutes. Split and spread with butter. Fill with strawberries ; place on the top and cover with Whipped Cream Sauce. Individual Shortcakes. 5 tsp. baking powder 2 tb. butter 2 cups flour 4 tb. sugar Y2 tsp. salt 1 cup milk Mix as baking powder biscuit. Split biscuit, fill with mashed berries and cover top with cream. Nut Bread. No. 1. lYi cups graham flour 5 tsp. baking powder 2 cups white flour Y2 tsp. salt Y2 cup sugar IY2 cup milk y^ cup broken walnut meats Mix dry ingredients ; add milk gradually, then nuts. Put into oiled bread pans and bake in a moderate oven 50 to 60 minutes. 14 HOW TO COOK IT Nut Bread. No. 2. }i cup sugar ^ tsp. salt 23^ c. flour 1 egg 4 tsp. baking powder 1 cup milk 1 cup nut meats Mix and sift dry ingredients. Add beaten egg and milk gradually, then nut meats. Bake in buttered bread pans 50 to 60 minutes. Steamed Brown Bread. 1 cup white flour ^ tsp. soda 1 cup corn meal ^ tsp. salt 1 cup graham flour % cup molasses lj4 c. milk Mix dry ingredients. Add milk and stir until smooth ; add molasses and mix thoroughly. Fill buttered molds two- thirds full ; steam 3 to 33/2 hours. Whole Wheat Muffins. 1^ cup whole wheat flour J/2 tsp. salt 1 tb. sugar 1 tb. melted butter 2 tsp. baking powder ^4 cup milk Mix dr}^ ingredients; add milk and then melted butter; beat, pour into oiled gem pans and bake 20 to 30 minutes in a moderately hot oven. Gingerbread. Ys c. butter or other fat 3 c. flour % c. boiling water 1 t. soda 1 cup molasses 3^ t. salt 1 egg well beaten 1 tb. ginger y^ c. sugar if desired Melt butter in boiling water, and add molasses and egg. Mix and sift dry ingredients and add to the first mixture gradually. Bake in a shallow buttered tin in a moderate oven from 25 to 30 minutes. HOWTOCOOKIT 15 Fritter Batter. 134 c. flour Yi c. milk 2 tsp. baking powder 34 tsp. salt 1 egg Mix and sift dry ingredients, add ^g%, and milk gradu- ally ; beat until smooth and fry in deep fat. Note — Bananas, Oranges, Corn, Apples, Oysters, Pine- apple, Peaches, Salmon may be used with this batter. When fruits are used, cut up into small pieces and add 1^ tb. pow- dered sugar to the batter. YEAST BREADS Directions for Making Bread With Yeast. 1. Mixture should not be overheated or chilled, as heat kills yeast and cold delays its growth. 2. Dough requires less kneading if the batter is well beaten in mixing. 3. Reasons for kneading dough : a. to incorporate air. b. to thoroughly mix ingredients. c. to make it elastic. 4. When bread is baked, remove from oven, take from pans and allow to cool uncovered. 5. Bread should be kept in a covered bread box. White Bread. 1 c. hot milk (or water) 2 tb. butter 1 c. hot water 2 tb. sugar 2 tsp. salt 1 yeast cake y2 c. lukewarm water 2 qts. flour Mix yeast until smooth in lukewarm water; add salt, sugar and butter to the hot milk and water and allow to cool until lukewarm; then add to the yeast mixture and add enough flour to m^ake a drop batter; beat thoroughly, and add remain- ing flour to make a soft dough and knead on a floured board until no longer sticky ; place in a covered utensil and keep in a warm place until doubled in bulk. Shape into a loaf and 16 HOWTOCOOKIT place in an oiled bread pan. Brush the top with melted butter and let rise until double in bulk and bake in a hot oven 45 min. to 1 hr. Note — If bread is set the night before one-half the amount of yeast may be used. RoUs. Follow the recipe and directions for making white bread; when twice its bulk shape into rolls. To make Parker House Rolls take one at a time ; roll into a ball; then flatten it, brush the top with a little butter; make a crease through the center, fold over, pressing the edges tightly together. Place rolls in buttered pan an inch apart, brush with butter, allow to rise and bake in a hot oven for 20 min. Cinnamon Rolls. Follow recipe for White Bread. Roll dough to Y^ inch thickness. Cover with raisins, sprinkle with cinnamon and sugar mixture ; allow ^4 tsp. cinnamon to one tb. sugar. Roll as for Jelly Roll and cut with a sharp knife y^ in. thick. Place in buttered tins, allow to double in size and bake in a hot oven 15 to 20 minutes. USES FOR DRY BREAD Bread Crumbs. Grind or roll pieces of bread which have been thoroughly dried in the oven. They may be kept for some time in covered glass jars. Toast. Cut stale bread in ^-in. slices ; place on the rack in the broiling oven ; toast until brown on one side ; turn and brown on the other side. Cream Toast. 2 c. milk 2 tb. flour ^ tb. butter Y^ tsp. salt 5 slices bread Make a white sauce of milk, flour, butter and salt. Toast the bread on both sides, put on plate and pour white sauce be- tween and over the toast. HOWTOCOOKIT 17 French Toast. 2 c, milk 2 eggs y^ tsp. salt 8 slices stale bread Add slightly beaten eggs and salt to milk. Dip bread into egg mixture. Fry in hot buttered frying pan to golden brown. Cinnamon Toast. Toast one side of bread, butter the untoasted side, sprin- kle with cinnamon and sugar mixture and toast. 18 HOWTOCOOKIT Chapter III CAKES General Directions. 1. Measure all the ingredients. 2. Use pastry flour. Sift the flour before measuring, return to the sifter, add baking powder, salt and spices. When fruit or nuts are used, dredge with flour. 3. Separate the yolks and whites of eggs, but do not beat until ready to use them. 4. Oil the pans thoroughly with the same kind of fat used in the mixture. 5. Light the oven and be sure it is the right temperature before the ingredients are combined. Mixing. Cream the butter by continued rubbing against the bowl with a wooden spoon, finally beating until almost white. Add the sugar gradually and continue beating until the sugar ceases to be granular. Beat the yolks of the eggs until thick and lemon colored; beat into the creamed butter and sugar. Rinse the bowl in which the eggs were beaten with the milk. Add the flour and milk alternately ; that is a quarter of the flour, then a portion of the milk and so on. First stir, then beat vigorously. Add Baker's vanilla. Add fruit if used. Beat whites of eggs until stiff; cut and fold into the mix- ture. Fill the pans half full, with the sides well filled and a slight depression in the center. Time Required for Baking. Temperature of the oven — moderate — 380 degrees F. Time depends upon the thickness of the cake. a. Cup cake — 12-15 minutes. b. Layer Cake — 20-30 minutes. Loaf cake — 30-40 minutes. HOWTOCOOKIT 19 b. Quarters of time. 1. Begins to rise. 2. Continues to rise; begins to brown. 3. Finishes browning. 4. Shrinks from pan. Care After Baking. When taken from the oven allow it to remain in the pan about three minutes; loosen the edges with a knife; invert on a cooler; turn right side up after a few minutes. Tiny Cakes. 1^ c. flour ' 3 tb. butter ^ c. sugar 2 eggs 2J/< tsp. baking powder ^ c. milk Ys tsp. salt 3^ tsp. Baker's flavoring Cream the butter; add the sugar, cream together; add beaten eggs. Mix dry ingredients and add alternately with milk ; add flavoring. Bake in tiny cake tins in a moderately hot oven twelve minutes. Do not fill the tins more than one-third full. Dutch Apple Cake. 2 c. flour 4 tb. melted butter 4 tsp. baking powder j^ tsp. cinnamon ^2 tsp. salt 1 c. milk ^ c. sugar 1 egg 2 sliced apples Mix dry ingredients, add egg and milk, add melted butter and beat. Pour into a greased floured shallow tin, arrange slices of apple, sprinkle with cinnamon mixed with 1 tb. of sugar. Sliced canned peaches may be substituted for apples. The cinnamon is combined with dry ingredients in cake. Feather Cakes. 3 tb. butter 2^ tsp. baking powder ^ c. sugar Whites 2 eggs J/2 c. milk J4 tsp. Baker's vanilla ly^ c. flour J4 tsp. Baker's almond 80 HOW TO COOK IT Cream the butter, add the sugar, then flour and baking powder with the milk ; add beaten whites and Baker's flavor- ing. Fill tiny cake tins one-third full; bake in a moderate oven fifteen minutes. Frost with Maple Cream Frosting. Southern Spice Cake. yz c. sugar Y^ c. milk 3 tb. butter 2 tsp. baking powder 1 tgg IJ^ c. flour 34 c. coffee (strong) %c. corn starch 1 tsp. cinnamon 34 tsp. cloves % tsp. allspice Cream butter, add sugar and beaten egg yolk. Sift and measure flour; add to dry ingredients, sift together and add to the butter, sugar and egg alternately with the milk and coffee. Pour into layer cake tins and bake in a moderately hot oven twenty minutes. Frost with Velvet Cream or Boiled Frosting. One Egg Cake. Yi c. sugar 34 tsp. salt 3 tb. butter 13^ tsp. baking powder 1 egg Y^ c. milk 13/2 c. flour 1 tsp. Baker's vanila Cream the butter; add the sugar and beaten egg yolk — add dry ingredients alternately with the milk. Fold in beaten whites and Baker's flavoring. Pour into layer cake tins and bake in a moderately hot oven 25 min. Cocoa Cake. 2 egg yolks 1>^ c. flour Y2 c. milk 3 tsp. baking powder 2 tb. cocoa 2 tb. melted butter }i c. sugar 1 tsp. Baker's vanilla or Y2 c. milk 34 c. coffee Cook cocoa, milk and egg yolks in a double boiler until thick. Mix dry inigredients, add to cocoa mixture alternately HOW TO COOK IT 21 with milk ; add melted butter and Baker's flavoring. Bake in a square shallow pan for twenty minutes. Frost with Choco- late or Boiled Frosting. Devil's Food Cake. y^ c. butter 1 c. flour ^ c. sugar 1 tsp. soda 2 e^g yolks 2 oz. chocolate Yz c. milk 54 tsp. Baker's vanilla Cream the butter ; add the sugar and beaten e^gg yolks ; add melted chocolate, then the flour and soda alternately with the milk ; add Baker's flavoring and bake in two layer tins for twenty-five minutes. Sour Cream Cake. 2 eggs Yz tsp. salt Ya c. sugar Y2 tsp. Baker's vanilla, or 1 c. thick sour cream Y2 tsp. cinnamon 2 c. flour (scant) ^ tsp. cloves 1/4 tsp. baking powder Yz tsp. soda Beat eggs, add sugar, cream and Baker's flavoring — con- tinue beating. Mix and sift flour, baking powder, soda, salt and spices (if used). Add this to the first mixture and blend to a smooth batter. Bake in two layers, in a loaf or in small pans. Jelly Roll. 3 eggs Ya tsp. Baker's vanilla ^ c. sugar 1 tsp. baking powder 1 tb. milk (scant) Ya tsp. salt 1 c. flour 1 tb. melted butter Beat eggs until light, add sugar gradually and continue beating; add milk. Baker's flavoring, flour, salt and baking powder sifted together and then melted butter. Pour into a large buttered shallow pan with bottom lined with buttered paper. Spread the mixture Yi i"- thick and bake 12 min. in a moderate oven. Turn on a clean cloth wrung out of hot water. Remove paper quickly and trim edges with sharp knife — spread with jelly, roll and wrap with paper to hold the shape. 22 HOWTOCOOKIT Washington Pie. ^ c. shortening J^ tsp. Baker's flavoring f^ c. sugar IK c. flour 2 eggs 2^ tsp. baking powder Yi c. milk ]/i tsp. salt Cream butter, add sugar gradually then beaten yolks and flavoring. Mix flour and baking powder and add to the first mixture alternating with the milk. Fold in beaten t^^ whites. Bake in two or three layers. When cool spread jelly filling between the layers and pile with whipped cream on top. Chocolate bars. 2 eggs 2 sqs. chocolate 1 c. sugar 6 tb. shortening Yz c. flour 1 tsp. Baker's vanilla 1 c. broken nut meats Beat eggs, add sugar gradually and continue beating; melt butter and chocolate together over hot water and add to the first mixture. Add flour, vanilla and nuts. Spread 1-3 in. thick on buttered shallow pans and bake in a moderate oven. When cool cut into small bars. Gold Cake. 34 c. butter ^ tsp. Baker's vanilla or grated rind of lemon y-i. c. sugar 1 c. flour 4 ^%^ yolks 2 tsp. baking powder Yi c. milk few grains of salt Cream butter, add sugar gradually ; add well-beaten yolks then flavoring and mix thoroughly. Mix and sift baking pow- der and flour and add alternately with the milk. Bake in but- tered loaf tin. Sponge Cake. 3 eggs IJ^ c. flour 1 c. sugar \Yi tsp. baking powder Yi c. cold water 54 tsp. salt 1 tsp. Baker's vanilla HOWTOCOOKIT 33 Beat eggs whole, add sugar, beat well. Add water, flour, salt and Baker's vanilla. Bake 20 minutes in moderate oven. Angel Cake. 1 c. egg whites 1 c. granulated sugar 1 c. flour 5^ tsp. Baker's vanilla 1 tsp. cream of tartar ys tsp. salt Sift sugar and flour three times. Add salt and cream of tartar to egg whites and beat until stiff and dry. Fold into the flour and sugar, add flavoring and turn into an unbuttered angel tin. Bake in a slow oven until the surface springs back when pressed with the finger tips. Remove from oven and place pan bottom up on a wire cake cooler. Cream Puffs. Ys c. butter 1 c. boiling water 1 c. flour 4 eggs Boil butter with water until butter is melted; bring to the boiling point; add flour all at once and stir over fire until the mixture is stiff. Cool slightly and add the unbeaten eggs one at a time, beating in each until thoroughly mixed. Drop by spoonsful on a buttered tin 2 in. apart. If a glazed surface is desired brush with white of egg before baking. Bake 30 to 35 min. in a moderate oven. When cool cut a slit and fill with sweetened whipped cream or cream filling. Chocolate Eclairs. Use cream puff mixtures, shaping in oblongs about 4 in. long and 1 in. wide. Bake as for Cream Puffs and fill with Chocolate Cream Filling. Cover top with chocolate (fil) frosting. COOKIES AND WAFERS General Directions for Cookies. 1. Cream the butter and sugar. 2. Add beaten egg. 3. Add milk and sifted ingredients alternately. 4. Add only enough flour to roll dough. 24 HOW TO COOK IT 5. For thin cookies the dough should be chilled before rolling. 6. Cookies require a moderately hot oven. Chocolate Nut Cookies. 2c. flour y^ c. milk Yz c. sugar ^ c. chopped meats (nut) y^ tsp. salt 2 oz. chocolate 2 tsp. baking powder 1 ^^^ 2 tb. butter Cream butter and sugar; add beaten tgg; add melted chocolate, dry ingredients and milk alternately ; add walnut meats. Roll to Y in. thickness ; cut and bake in a moderate oven about 12 min. This recipe makes about 4 doz. very small cookies. Cream Cookies. 3 c. flour 2 tsp. baking powder 34 c. sugar 34 c. raisins 34 tsp. salt 34 c. top milk or cream 34 tsp. cloves 1 egg j4 tsp. cinnamon 34 c. butter Cream butter and sugar; add beaten eggs, dry ingredients and milk alternately ; add raisins, roll and cut about 34 i"- thick. Bake in a moderate oven. Note — The raisins may be omitted in this recipe. Ginger Snaps. '•^c. flour 34 c. butter 3^ c. molasses 34 tsp. soda ys tsp. salt 13^ tsp. ginger Boil butter and molasses ; when cool add dry ingredients ; chill, roll out thin and cut; bake in a moderate oven about 10 min. Jelly Filled Cookies. 2 c. flour ^ c. milk /'2 c. sugar 34 c. butter 34 tsp. salt 1 egg 2 tsp. baking powder 34 c. jelly HOWTOCOOKIT 35 Cream butter, add sugar and tgg; add dry ingredients alternately with milk. Roll on floured board ; cut, put one-half teaspoon jelly on top and join two cookies together like a sandwich. Bake in a moderately hot oven 10 min. Molasses Cookies. y2 c. molasses 1 tsp. baking powder V2 c. milk }^ tsp. soda 2y2 c. flour y2 tsp. salt 1 tsp. ginger ^2 tsp. cinnamon 2 tb. melted butter Mix dry ingredients with 3 c. of flour; mix molasses, milk and butter and add to dry mixtures. Add enough of the re- maining flour to make a soft dough. Chill thoroughly, roll a small quantity of the mixture at a time to y in. thickness. Cut and bake on a slightly buttered tin in a moderate oven 10 to 15 min. CAKE FROSTINGS AND FILLINGS Strawberry Cream Filling. 1 egg white 1 tb. powdered sugar 1 c. strawberries (whole) Beat Qgg white with wire whip; add strawberries and powdered sugar. Continue beating until thoroughly mixed. Quick Frosting. 1 c. powdered sugar y^ tsp. Baker's vanilla 2 tb. hot water Sift sugar, stir into hot water; add Baker's flavoring. This may be varied by using cocoa or other flavoring. Cream Puff Filling. 1 c. sugar 1 spk. salt j4 c. flour 2 eggs 2 c. scalded milk y tsp. Baker's vanilla Mix dry ingredients ; add gradually to scalded milk ; cook in double boiler, stirring constantly until thickened; pour 26 HOWTOCOOKIT over slightly beaten eggs; mix well and return to double boiler. Cook two minutes over water below boiling point; remove from fire, cool and add flavoring. Chocolate Eclair Filling. IJ^ sqs. melted chocolate Use directions for cream filling, adding chocolate to scalded milk. Boiled Frosting. 1 c. sugar 1 tsp. Baker's vanilla, or Yi. c. water ^ tsp. lemon juice 1 ^z^ white Boil sugar and water without stirring until syrup threads when dropped from the tip of a spoon; cool slightly and pour syrup gradually on stiftly beaten egg white, beating con- stantly; add Baker's flavoring and continue beating until thick enough to spread. Fig and Nut Filling. 1 c. figs (chopped) Yz c. water 1 c. nuts (chopped) spk. salt Yz c. sugar Y^ tsp. lemon juice Dissolve sugar in water; add figs and nuts; cook until thick ; add Baker's flavor. Fudge Frosting. 1 c. sugar 1 sq. chocolate Yi c. milk Y^ tb. butter Ya tsp. Baker's vanilla Boil sugar, milk and chocolate until a soft ball when tried in water; add butter, cool, beat until creamy and spread on cake. Mocha Frosting. 1 c. confectioners' sugar 3 tb. cocoa 2 tb. butter 1 tb. strong coffee Ya tsp. Baker's vanilla Mix sugar and cocoa, cream butter, add to the sugar mix- ture moistened to the desired consistency with strong coffee. HOWTOCOOKIT 27 Chocolate Frosting. 1 c. granulated sugar 2 sqs. chocolate Yi c. hot water ^ tsp. Baker's vanilla 2 tb. whipped cream or 1 tb. butter Boil sugar and water until it spins a thread ; pour over chocolate ; add Baker's vanilla and beat until creamy ; add whipped cream or butter. Cocoanut Cream Frosting. 1 c. powdered sugar 1 tgg white 1 c. shredded cocoanut 34 tsp. Baker's vanilla y2 c. top milk or cream 2 drops Baker's almond Sift sugar, add cocoanut and white of e^g beaten stiff; add milk or cream until the consistency to spread ; add Baker's flavoring. Chocolate Marshmallow Fudge. Cut the marshmallow in halves, cover cake and pour over fudge frosting, using a hot knife to spread. 3« HOW TO COOK IT Chapter IV CANDY General Directions for Candy Making. The different stages of sugar cookery in candy-making are soft ball, hard ball, crack, hard crack. The sugar and water boiled together reaches the soft ball stage when a portion dropped into cold water can be gathered up with the fingers into a soft ball. The hard ball stage is reached when the portion tested forms a firm, compact ball. At the crack degree, the portion tested becomes slightly brittle and can no longer be molded into a ball. In other words, it is the point at which the candy first becomes "snappy." The hard crack is the stage at which the portion tested becomes hard and brittle. After the hard crack stage is passed, the syrup gradually changes color, becoming first light yellow, deep yellow, brown and finally a deep red. These represent the different stages of Caramelization, At the last stage the sugar has lost its sweet taste and is used for coloring soups and gravies. At th« intermediate stage it is used for flavoring ice creams and custards. These different stages may be easily determined by the use of a thermometer. At the following stages the thermometer registers : Centegrade or Fahrenheit Soft ball stage 113 1^ to 117 236 to 242 Hard ball stage 123^4 254 Crack stage 127 to 135 260 to 275 Hard crack stage 1433^ 290 Caramel stage 149 to 176 200 to 350 HOVVTOCOOKIT 29 Peanut Butter Fudge. 2 c. white sugar 1 c. milk Butter, size of egg Boil until it forms a firm ball, remove from fire and add 3 tablespoons of peanut butter, a pinch of salt and tablespoon of Baker's vanilla. Beat until it starts to thicken, then pour into buttered pan and cut before it is quite cold. Maple Peanut Fudge. 1 lb. confectioners' sugar 2 tbsp. cocoa y2 lb. maple sugar 2 tbsp. Baker's vanilla 1 lb. ground salted peanuts Boil sugar and maple sugar until nearly done, then mix cocoa in 3^ cup milk and add to the mixture; add vanilla. When done stir in ground peanuts. Pour in buttered pan to cool. Chocolate Marshmallow Fudge. 2 c. sugar 1 tb. marshmallow^ 3yi c. milk 1 tb. butter 2 sqs. chocolate %. tsp. Baker's vanilla y^ c. walnut meats Boil sugar, milk and chocolate to soft ball stage. Add butter and vanilla, allow to cool, beat and when creamy add nuts and marshmallow. Pour into buttered tin and mark in squares. Brown Sugar Fudge. 1 c. white sugar y^ c. milk 1 c. brown sugar 1 tb. butter % tsp. Baker's vanilla Cook sugar and milk to a soft ball, add butter and vanilla, cool, beat until creamy, pour into a buttered tin. 30 HOWTOCOOKIT Caramels. iy2 c. corn syrup 2 c. of white sugar 2 c. of cream or condensed 1 c. of butter milk 1 c. nut meats Put sugar, corn syrup, butter and one cup of milk in a kettle and cook until the mixture boils vigorously, then add the other cup of milk. Do not allow the mixture to stop boil- ing while the milk is being added. Boil until, when tested in cold water, it will form a finn ball. Remove from fire, add vanilla and nut meats and pour into a buttered biscuit pan to make a sheet ^ of an inch thick, and when nearly cold take out of pan, cut into cubes and roll in wax paper. Molasses Mint Taffy. Ic. molasses 1-16 tsp. salt 1 tps. vinegar 54 tsp. soda 3/2 tbp. butter 3 drops oil of peppermint Boil together the molasses, vinegar, salt and butter until the mixture is brittle when tested in cold water (270 F.) Add the soda and peppermint and stir until it stops foaming. Pour into a greased pan (2 pans 4 in. x 6 in.) When cool gather into a ball and pull until light and stiff. Stretch out in a long rope and cut into small pieces with scissors. Cocoanut Biscuits. 1^ c. cocoanut chopped % c. flour >4c. corn syrup (light) 1 tgg white Beat egg white until stiff; gradually fold in corn syrup, flour, and finely chopped cocoanut. Drop on baking sheet, forming biscuits about 1^ in. in diameter. Bake in a hot oven (400-415 F.) for fifteen to twenty minutes. HOWTOCOOKIT 31 Butter Scotch. 2 c. corn syrup (dark) 1 tsp. vinegar 4 tbp. butter Cook syrup, vinegar and Yz of butter together until brittle when dropped into cold water (275 F.) Add remainder of butter; stir until melted. Pour in thin sheet on inverted pan. Mark in 1-inch squares while warm. Puffed Rice Balls. 1 pkg. puffed rice y^ c. water ^ c. white corn syrup 34 tsp. vinegar and salt 1 c. sugar y2 tb. Baker's vanilla Boil sugar, water and corn syrup without stirring until crack stage, add remaining ingredients, remove from fire, pour over puffed rice which has been heated in the oven in a large pan. Form into balls and let stand until cold. Peanut Brittle. 1 c. sugar 1 c. chopped peanuts Melt sugar in frying pan over a low flame, stirring until light brown, add nuts and a few grains of salt, pour quickly into a shallow buttered pan. Salted Nuts. Use unroasted peanuts or almonds. Cover with boiling water and boil one minute. Plunge into cold water and drain, remove skins and dry on clean cloth. Fry a few at a time in olive oil until light brown, using a small deep pan. Stir con- stantly so that the nuts may be browned evenly. Remove, drain, spread on an unglazed paper and sprinkle with salt. Note— Other oils may be substituted for olive oil or a clarified mixture of butter and lard may be used. Nuts may be browned by placing in a pan covered with fat and set in the oven to brown. 32 HOW TO COOK IT Glace Nuts or Fruits. 1. c. sugar Yz c. boiling water 1-16 tsp. cream of tartar Put ingredients in top of double boiler over direct flame, boil until syrup begins to discolor. Remove and place into bottom of double boiler filled with cold water to instantly stop boiling — then place over hot water during dipping. Take nuts or fruit separately, dip into syrup and place on oiled paper. HOWTOCOOKIT 33 Chapter V GENERAL METHOD OF COOKING CEREALS Utensil — Double Boiler. Usual proportions — ^2 c. flakes or 34 c- granules to 1 c, water, ^4 t. salt to 1 c. water. The denser the cereal, the more water and the longer the time required. Bring water to boiling point in upper part of double boiler, placed directly on the stove. Shake cereal slowly into boiling water, stirring constantly. Let boiling continue until mixture begins to thicken. Place over boiling water in lower part of the boiler. Cover and cook gently with little stirring, 1 hr. or more, or until tender and soft. Or put in fireless cooker for 3 hours. Serve hot, with or without sugar, with milk, cream or butter. Put in moulds with fruit and serve cold as dessert. Corn Meal Mush. Mix 1 c. corn meal, 1 tsp. salt, 1 c. cold milk or water. When smooth, blend with 1 pt. boiling water, stir for about 5 minutes ; when thick, place over water and cook one hour or more. Or put in fireless cooker to finish cooking. Serve hot, or pack in pan to fry, or dip in fat and toast under the gas. Fried Cereal. Pack solidly in moulds which have been wet in cold water. Turn out when cold. Slice. Sprinkle each slice with flour. Brown in hot fat. Serve with syrup. Cream of Wheat with Raisins. Yz c. Cream of Wheat 2 c. boiling water Yz tsp. salt 34 c. raisins (Washed and cut in small pieces) Cook in double boiler 1 hr. ; add raisins. 34 HOWTOCOOKIT Boiled Rice. Yz c. rice ^ c. boiling water Yz tsp. salt Wash rice and cook in boiling water until soft. Drain and set in a warm place to dry. Steamed Rice. Prepare as for boiled rice, but cook in a double boiler 40 minutes. Boiled Macaroni. lJ/2 c. macaroni 10 c. boiling water XYz tb. salt 2 tb. butter 34 tsp. pepper Yz c. milk Break macaroni in inch pieces, wash and cook in boiling salted water until tender (45 min.) stirring often to prevent burning. Drain and pour cold water over macaroni to keep pieces from sticking. Baked Macaroni vdth Cheese. Put a layer of boiled macaroni in a buttered baking dish, sprinkle with grated cheese ; repeat ; when dish is three-fourths filled, pour white sauce over the mixture, cover with bread crumbs and bake until crumbs are brown. HOWTOCOOKIT 35 Chapter VI CHEESE DISHES Cheese Fondue. 1 c. milk (scalded) 3^ tsp. salt 1 c. soft bread crumbs 1 tb. butter Yi lb. or 1 c. cheese (cut in few grains cayenne small pieces) 1 to 2 eggs Melt the butter; add milk, crumbs and chopped cheese. Stir until cheese is melted, add seasonings and beaten yolks, cut and fold in whites beaten stiff. Pour into a buttered baking dish and bake 20 minutes in a moderate oven. Welch Rarebit. 1 c. grated cheese 1 tb, butter 1 c. milk Yz tsp. mustard spk. of cayenne 3^ tsp. salt 1 tb. flour 2 eggs Melt butter, add dry ingredients, stir until mixed ; add milk gradually and cook until thick ; add cheese and stir until it melts. Serve on bread toasted on one side ; pour mixture over the untoasted side. Cheese Pudding. 1 c. cheese 1 ^^^ 2 c. milk 2 tb. butter Yt. tsp. mustard Y^ tsp. salt 1-16 tsp. pepper 3 slices bread Scald milk, add cheese and seasonings; stir until dis- solved ; add eggs well beaten. Pour over buttered cubes of bread and bake in a buttered baking dish until firm. Chopped peppers may be added if desired. 36 HOW TO COOK IT Chapter VII EGGS Soft Cooked Eggs. Place eggs in saucepan with boiling water to cover; remove saucepan from fire and let stand covered 5 to 10 min. Hard Cooked Eggs. Place eggs in boiling water to cover, cook below the boil- ing point about 30 min. Scrambled Eggs. 4 eggs Yz c. milk 1 tsp. salt Yi tsp. pepper 1 tb. butter ^ tsp. salt Add salt, pepper and milk to eggs slightly beaten, melt butter in pan, pour in ^^^ mixture ; cook over low flame stir- ring constantly until the desired thickness. Serve on or with buttered toast. Golden-Rod Eggs. 2 hard cooked eggs 1 c. milk 1 tb. butter yi tsp. pepper 1 tb. flour Yi tsp. salt 4 slices toast Make a white sauce of butter, milk, flour and seasoning; add the chopped whites of eggs to sauce, pour over hot toast, press the yolks through a strainer over the top. Garnish with parsley and serve at once. Foamy Omelet. 4 eggs Y-2 tsp. salt 4 tb. water J^ tsp. pepper 1 tb. butter Separate whites and yolks ; add water to whites and beat until stiff. Fold in yolks and seasonings. Add butter to omelet pan and heat ; pour in the mixture and cook over a low lire until well puffed and browned underneath ; place in oven to cook top. When done it is firm and dry when pressed. Fold and turn out on platter. HOWTOCOOKIT 37 Chapter VllI FISH Selection of Fish. Fresh fish will be recognized when eyes are full and bright; flesh is firm and gills are red. Broiling and baking are the best methods for cooking fish. Baked Fish. Clean, wipe and dry the fish ; dredge with salt, pepper and flour, fill with dressing and sew up. Bake fish on its side in the pan ; slices of salt pork or bacon may be placed on top i£ fish is very dry. When the flour begins to brown, baste with fat and boiling water. Bake about 1 hr. The fish is done when the flesh separates easily from the bone. Serve with or without sauce. Fish Dressing. 1 c. stale bread crumbs or 1 tb. melted butter cracker crumbs, water, ^ tsp. salt a few drops lemon or 1 ^ tsp. pepper tsp. Baker's onion juice Mix ingredients, using water enough to moisten. Creamed Cod Fish. 2 c. milk 3 tb. butter 1 c. salt cod Yi c. flour 1-16 tsp. pepper Make a white sauce with the flour, butter, pepper and milk. Tear codfish into small pieces and soak until soft in lukewarm water, drain and add to white sauce, reheat and serve on hot buttered toast or with boiled potatoes. Sauted Fish Cakes. Clean fish, sprinkle with salt and pepper and dip in granulated corn meal or flour. Dry out slices of fat salt pork in frying pan, remove scraps and saute the fish in the fat. 38 HOWTOCOOKIT Cod Fish Balls. 1 qt. potatoes pared and 1 c. salt fish quartered 1 tb. butter ys tsp. pepper Wash, cook and shred codfish; boil potatoes and mash; season with pepper and butter ; drain codfish and add to potato mixture. Shape into balls and fry in deep fat. Drain on glazed paper. Fried or Baked Smelts. Clean, wash and dry the smelts. Roll in egg and crumbs and fry in deep fat 3 to 5 minutes. They may be dipped in milk or melted butter and then in flour or fine crumbs and baked. Smelt may be stuffed before baking. Salmon Loaf. 1 c. salmon 1 tb. lemon juice 1 tb. parsley 1/2 to 1 c. crumbs >4 tsp. salt ^2 c. milk pepper 1 egg Mince fish, removing uneatable portions. Mix all ingredi- ents. Pack in buttered molds. Steam or bake in a pan of water. Turn out and serve with sauce or peas. Broiled Fish. Clean and broil, season with salt, pepper and butter and serve immediately with or without sauce. Boiled Fish. Wash and clean fish ; tie in cloth ; put in boiling salted water to which 1 tb. vinegar has been added. Cook gently, allowing 15 min. per lb. Serve with egg sauce. HOW TO COOK IT 39 Scalloped Oysters. 1 pt. oysters 2 c. bread crumbs 2 tb. melted butter y^ tsp. salt 34 tsp. pepper 6 tb. oyster liquor Mix salt, pepper and butter with crumbs ; spread the bot- tom of a buttered baking dish with crumbs ; put in one-half of the oysters, then a layer of crumbs, then the other half of the oysters, covering the top with the remaining crumbs. Pour over the liquid and dot with butter. Bake in a moderate oven 20 min. Creamed Crab Meat. 2 c. shredded crab meat 4 tb. flour 2 c. milk 4 tb. butter ^2 tsp. salt ys tsp. pepper Make a white sauce of seasonings, flour, butter and milk ; add the crab meat, reheat and serve on toast or in patty shells. Garnish with paprika. Oyster Stew. 1 pt. oysters 2 tb. butter 2 c. scalded milk 1 tsp. salt 1-16 tsp. pepper Clean and pick over the oysters ; heat oyster liquor to the boiling point, strain and add oysters. Cook until oysters are plump and curl at the edges. Add scalded milk, butter, pepper and salt and serve with oyster crackers. Fish Chowder. 3 lb. cod 1 sliced onion 2-in. cube fat salt pork 2 tsp. salt 2 tb. butter 1 qt. potato cubes 34 tsp. pepper 1 qt. hot milk Have the fish skinned. Cut the fish from backbone and divide into 2-in. pieces. Put head, backbone and tail in kettle with 1 qt. cold water, heat slowly, cook about 30 min. Parboil pototoes on cover with cold water for half an hour. Fry onion with pork, strain fat into clean kettle. Put in fish and potatoes and over them strain the broth from the bones. Cook until potatoes are tender; add seasoning, milk and crackers if desired. 40 HOWTOCOOKIT Chapter IX ICE CREAMS, SHERBETS AND ICES Directions for Freezing. 1. Use 3 parts finely crushed ice to 1 part salt for ice cream and sherbet. 2. Use equal parts ice and salt when packing mousse. 3. Scald the ice cream freezer thoroughly before using. 4. Turn the crank slowly and steadily at first to insure a smooth mixture. 5. Crush ice by placing in a strong bag and pounding. Vanilla Ice Cream. 2 c. milk 1 qt. cream ^ c. sugar 3 tb. Baker's vanilla Scald milk ; add sugar ; when cool add whipped cream and flavoring; freeze according to general directions for freezing. Chocolate Ice Cream. ^ c. milk 54 tb. sugar 1 qt. cream 1 tsp. Baker's vanilla 3 oz. chocolate Melt chocolate over hot water, add sugar and hot cream gradually. Cool, add vanilla. Freeze. Coffee Ice Cream. 1 qt. cream ^ c. sugar 1 qt. strong coffee Heat cream and dissolve sugar in it. Add coffee. Freeze. Peach Ice Cream. 1 qt. cream 3 c. peach 2 c. sugar 1 tb. lemon jviice Scald cream with peach stone in it. Remove stone, add sugar. Press peach through sieve. Add lemon juice. Cool cream, combine with fruit. Freeze. HOVVTOCOOKIT 41 Banana Ice Cream. 1 pt. cream 1/^ c. lemon juice 1 pt. milk 1 c. sugar 4 bananas spk. salt Remove skins and scrape bananas ; then force through a sieve; add remaining ingredients and freeze. Custard Ice Cream. 3 c. milk 1 c. sugar 1 c. cream 2 eggs 3 tb. flour 1 tb. Baker's vanilla Mix flour and sugar; add milk and cook 15 min. in a double boiler, stirring often ; add this mixture to the beaten eggs and return to the double boiler; cook 3 min., cool, add vanilla and fold in whipped cream. Freeze according to gen- eral directions for freezing. Orange Ice. lJ/2 qts. water rind and juice of 3 oranges 3 c. sugar Boil 3 minutes ; cool, add 3/2 c. orange juice and 1 tb. lemon juice. Freeze. Lremon Ice. 2 qts. water 2 c. lemon juice 4 c. sugar Boil water and sugar 3 minutes. Cool. Add lemon juice, strain and freeze. Pineapple Sherbet. 4 c. water 2 grated pineapple lyz c. sugar 1 tb. gelatine (plain) ] tb. lemon juice ^ c. cold water Boil water and sugar 20 min. ; soak gelatine in % c. cold water and dissolve in syrup ; add grated pineapple and juice of lemon. Freeze according to general directions. 42 HOWTOCOOKIT Coffee Mousse. 1 c. coffee 1 c. cream 1 c. milk ^ c. sugar 1 tb. gelatine 1 tsp. Baker's vanilla Soak gelatine in cold water and dissolve in scalded milk ; dissolve sugar in boiling coffee, add milk and stir occasionally until it begins to thicken. Remove from fire, cool, flavor and fold in whipped cream. Pour in mold which has been dipped in cold water; spread an oiled paper over the top large enough to extend over the edges ; cover closely and pack in equal parts ice and salt ; let stand 3 to 6 hrs. To remove from mold, dip in hot water for an instant and turn out on a serving dish. Note — Fruits, candied ginger, maple, chocolate or caramel may be substituted for the coffee to make different flavored mousse. HOWTOCOOKIT 43 Chapter X MEAT Care of Meat. When meat comes from the market, it should be taken from the paper and put in a dish in a cold place. Wipe meat with a clean cloth wrung out in cold water to remove particles adhering to the surface. BEEF Good beef is firm and elastic to the touch and coated with fat. The flesh is purplish red when first cut and fat a light straw color. Good meat has no disagreeable odor. Broiled Steak. Wipe and trim a tender steak about 1 in. thick and place in a hot broiler ; sear meat on one side and then on the other. Cook 4 to 8 minutes, turning often. Place on platter, sprinkle with salt and pepper, spread with butter and serve. Parboiled Steak and Onions. Place the steak or chops on a very hot frying pan, cook 4 to 8 minutes, turning often ; place on a platter, sprinkle with salt and pepper, spread with butter. Broiled Hamburg Cakes. 1 lb. round steak 1 tgg 1-16 tsp. pepper ^ tsp. salt ^ c. bread crumbs Chop steak fine, season with salt and pepper and if de- sired 1 tsp. chopped onion ; add beaten egg and bread crumbs. Shape into small cakes, handling lightly ; broil on oiled broiler or parboil in a frying pan. 44 HOWTOCOOKIT Roast Beef. Trim, wipe, place on a rack in dripping pan, sprinkle flour, rub salt into fat. Have oven very hot at first to sear the out- side quickly to prevent escape of juice; then reduce heat. Baste every 5 min. with fat which cooks out into the pan, and turn the roast over to cook it evenly. A sirloin or rib roast weighing 5 lbs. will require about one hour, or longer if it is to be well done. A surer rule for time of cooking is to allow 15 min. for each inch in thickness, or 20 min. if wanted well done. Roast Beef Gravy. After placing the roast on the platter, drain out the fat and put some water in the pan to soak off the browned juice and flour. For each cup of gravy put 2 tb. of the fat in a saucepan and brown 2 tb. of flour in it ; then add one cup of the water from the pan. Cook like white sauce. When thickened, sea- son as desired with salt and pepper. Clarified Fat. Cut the fat, suet or flank fat in small pieces, removing skin and bits of lean meat. Cover with cold salted water, and leave in a cold place for several hours. Drain off the water, and if possible soak again and drain. Heat slowly till the fat has melted and the scraps are crisp but not brown. Strain and cool. Slices of potato or pieces of charcoal cooked in the fat before straining will absorb any impurities. Pot Roast. For pot roast use pieces from the round, chuck or rump. Wipe meat with clean, wet cloth, dredge with flour and brown on all sides with a small amount of fat in a pan. Surround with boiling water, cover closely and boil 5 min. Reduce the heat and cook below the boiling point until tender. Season with salt and pepper and cook 15 to 20 min. longer. Make a gravy from stock in which the meat was cooked. Note — If desired, sliced onions, turnips, carrots, celery, a few cloves, peppercorns and a bit of bay leaf may be placed around the meat after adding the water. HOW TO COOK IT 45 Swiss Steak. Select a round or chuck steak; pound in flour on both sides with the side of a saucer until the surface is dry ; sprinkle with salt and pepper; place in a hot frying pan with onions and cook until both sides are brown. Place in a hot buttered baking dish ; cover with 1 c. tomato and 1 chopped green pep- per. Bake in a moderately hot oven 1 to 1 J/2 hrs. Meat Loaf. 2 lb. chopped beef round, or inexpensive cut. Yi lb. salt pork 1 c. soft bread crumbs 3 onions 2 eggs 2 peppers Yz tsp. salt Chop pork, onions and peppers together; add the bread crumbs, salt, meat and slightly beaten ^%'g. Mix thoroughly ; shape in a loaf in a well greased baking pan. Pour over 1 can tomatoes and bake about 1 hr. in a moderate oven, basting occasionally. Thicken the gravy and serve as sauce with the loaf. Hash. Remove skin, gristle and bone from the meat and if very fat, discard most of the fat. Chop the meat and add an equal quantity of cold boiled chopped potatoes. Season with salt and pepper, put into a hot buttered frying pan ; moisten with stock, milk or water if dry. Stir until well mixed; spread evenly, then place on a part of the range where it may brown slowly underneath. Turn and fold on a hot platter; garnish with parsley and serve immediately. If the meat is tasteless, other seasonings may be added, such as celery salt, Worcester- shire sauce and chopped onion, more or less potato according to convenience. Meat Pie. Cut left-over cooked beef or veal into inch cubes ; thicken gravy with flour, season with salt and pepper; place meat and gravy in a buttered baking dish. Have mixture hot and cover with baking powder biscuit dough, pie crust or mashed potato. Bake in a hot oven until brown. 46 HOWTOCOOKIT Cream Dried Beef. y^ lb. dried beef 2 c. white sauce Tear beef into small pieces, cover with cold water and heat slowly to the boiling point; drain and add to the white sauce. If desired, a beaten &gg may be stirred into the mixture as it is removed from the fire. VEAL Veal is best in the spring. The flesh is pinkish in color and the fat is white. Veal requires thorough cooking. Veal Cutlets. Wipe meat and cut into pieces for serving; sprinkle with salt and pepper; cover with bread crumbs, then dip into beaten egg; then roll again in crumbs. Saute until well browned on each side, drain oflF the fat, add hot water, cover closely and continue cooking slowly until thoroughly cooked and tender. Veal Loaf. Follow directions for Meat Loaf, substituting veal for other meat. Season with sage and nutmeg. Veal Croquettes. 2 c. cooked veal % tsp. salt lJ/2 c. thick white sauce ^ tsp. pepper few drops onion juice few drops lemon juice Chop veal very fine; add seasoning; add to white sauce and spread on plate to cool ; when cold shape into pyramids, cones or balls ; roll in bread crumbs and fry in deep fat. Drain on brown paper and serve hot, LAMB Roast Lamb or Mutton. A leg of lamb or mutton is best for roasting. Wipe the surface with a cloth wrung out of cold water, sprinkle with flour, salt and pepper; place in a roasting pan and cook in a very hot oven until well browned ; then reduce the heat and cook in a slow oven, allowing 25 min. to a pound. If the pan is uncovered, baste occasionally. Serve hot with or without mint sauce. HOWTOCOOKIT 47 Lamb Stew with Dumplings. Wipe and cut into small pieces 2 lbs. of lamb from the forequarter. Put in a saucepan, cover with boiling water and cook slowly until tender (about 2 hrs.) One-half hour be- fore the lamb is cooked, add one-half cup chopped carrots and one-half cup turnips and one onion cut in small pieces. Ten minutes later add 3 c. parboiled potatoes cut in small pieces. Thicken with 3 tb. flour diluted with cold water enough to make a smooth paste. Dumplings. 1^ c. flour jA tsp. salt 3 tsp. baking powder 1 tsp. butter J/2 c. milk Mix and sift dry ingredients. Work in butter and mix with a knife until a soft dough is formed. Drop into boiling stew by spoonsful, dipping the spoon into the stew each time before taking up the dough. Cover closely and steam 10 to 15 min. PORK The flesh is light red and the fat white. Pork is more easily diseased than any other kind of meat, and should be thoroughly cooked and used only in cold weather. Roast Pork. The loin and ham are suitable for roasting. Wipe and trim the meat; sprinkle with flour, salt and pepper. Cook until well browned in a very hot oven ; reduce the heat and cook until the meat is thoroughly tender. A little water may be added to the bottom of the pan during roasting, unless a covered pan is used. The meat should be basted occasionally. Broiled Bacon. Have bacon sliced very thin ; remove rind and place slices on a wire broiler. Place the broiler over a dripping pan and place in hot broiling oven. 48 HOWTOCOOKIT Liver and Bacon. Pour boiling water over liver and let stand 5 min. ; drain and remove the tough vein and thin membrane; sprinkle with salt and pepper and roll in flour. Cook in hot bacon fat in frying pan ; serve with broiled bacon. Boiled Ham. Soak over night in enough cold water to cover. Wash, trim off hard skin near bone, cover with water, heat to the boiling point and cook slowly until tender. Allow about 4 hrs. for a 12-lb. ham. Remove from kettle when ham is cool; remove skin and outside fat, sprinkle with brown sugar, stick in cloves one inch apart and bake one hour in a slow oven. Ham Souffle. iy2 c. milk 1 tb. butter 2 tb. flour 3^ tsp. salt 1 c. bread crumbs 3^ tsp. pepper 1 c. chopped cooked ham 2 eggs 1 tb. finely chopped parsley Make a sauce of the milk, flour, butter, salt and pepper, add the crumbs and meat, beaten yolks and parsley ; fold in the beaten whites and bake in a buttered dish 30 min. in a mod- erate oven. Serve immediately. CHICKEN To Dress and Clean a Chicken. Remove hairs by holding over a flame until all parts are exposed to the flame ; this is called singeing. Remove pin feathers. Tendons may be drawn from the legs before the feet are taken off if desired. To do this bend back the joint at the lower end of the drum stick, cut the skin beneath the joint and insert a skewer below the tendons one at a time, drawing them out. Cut off the head and feet. Scrub in warm water to which 1 tsp. of borax has been added. Rinse in several waters. With a sharp knife cut the skin around the vent to the breast bone ; make another incision at the back of the neck. Fold over the skin and loosen the windpipe, gullet and HOWTOCOOKIT 49 crop. Just above the vent gradually work the entrails loose from the insides, take hold of the gizzard and draw out the entrails. Do not break the gall-gladder. Remove the lungs and kidneys. The gizzard, liver and heart are the giblets ; these should be cleaned and used. Cut the gizzard to the inner lining. Fold back from the small sack inside, remove the gall-bladder and tissue from the liver, press the blood from the heart. Wash the giblets, stew them and serve either chopped or whole and use as either dressing or gravy. Roast Chicken. A young and plump chicken should be selected. Dress and clean as directed. Stuff with dressing, sew the skin to- gether, tie wings and legs close to the body, rub with salt and spread with butter and flour creamed together. Place in a roasting pan with the breast downward, brown in hot oven, reduce the heat, add a little water to the pan, turn the chicken over and continue cooking until the breast meat is tender. Baste with liquid in the pan ; if covered after browning it will require less basting. Make gravy, following directions for Roast Beef gravy. Stewed Chicken. Fowl may be used instead of chicken for stewing. Dress and clean chicken, cut the legs and wings from the body, disjoint the legs, separate the breast from the back by cutting through the width at the joint and disjointing the collarbone, and cut off the neck as close to the back as possible. Cook in boiling water one minute and simmer until tender, adding salt and pepper when nearly done. If desired pieces may be rolled in flour, browned on both sides before or after stewing. Dumplings may be cooked in the broth. When dumplings are done, gravy may be made from the broth. Chicken Croquettes. Follow the directions for veal croquettes, substituting 2 c. chopped chicken for veal. 50 HOW TO COOK IT Chapter XI GENERAL DIRECTIONS FOR MAKING PASTRY 1. It is most important to use good pastry flour. 3. Lard makes a light colored, tender crust. 3. Vegetable fat gives a pastry slightly darker but tender. 4. Clarified beef suet alone or combined with butter gives a tender well-flavored crust and may be used for any paste except pufT. 5. Butter should be used for pufT paste. 6. Ingredients and utensils must be as cold as possible. 7. No more water than is absolutely necessary should be used in the paste. 8. One-half tsp. baking powder added to 2 cups flour gives lightness but is not essential. 9. Paste to be digestible should be light, flaky and tender. Pie Crust. 1 c. flour 3 tb. lard or other fat J4 tsp. salt ^ tsp. baking powder cold water Mix dry ingredients, cut in shortening with knife or rub in with fingers. Add water a little at a time, allowing the flour to absorb the water without pressure. The mixture should be just moist enough to stick together. Place dough on a slightly floured board, turn it over and roll it with light strokes to make it a little larger tlian the pan in which it is to be baked. Line an unoiled pan with the pie crust mixture. In a single crust press the dough over the edge of the pan and fold over, shape with the fingers or mark with a fork. Prick a few holes in the bottom to prevent large bubbles from forming. To cover a pie moisten the edge of the lower crust and lay on an upper crust which has been perforated to allow the steam to escape. Press the edges lightly together and bake in a hot oven. HOWTOCOOKIT 51 Flaky Pastry. 3 c. flour y^ c. washed butter 1 tsp. salt ^ to ^ c. ice water 54 c. shortening Sift flour and salt, work shortening into flour with tips of fingers, moisten with cold water, pat and roll as for plain paste. Dot with small bits of butter, using one-third the quan- tity, dredge with flour, fold toward center, then double, mak- ing four layers, pat and roll out. Repeat until butter is used, roll, shape, chill and bake in hot oven. Pumpkin Pie. lYz c. strained pumpkin 1 tsp. cinnamon ^ c. sugar 1 tsp. ginger 2 eggs ^ tsp. salt 2 tb. molasses 2 c. scalded milk Mix sugar and spices with pumpkin, add milk to eggs slightly beaten, line pie plate with pie crust, fill with pumpkin mixture and bake in a hot oven 20 min. Lemon Sponge Pie. 2 tb. butter 2 tb. flour 1 c. sugar 2 eggs 1 c. milk 2 small lemons (juice and grated rind) Cream butter, sugar and flour, add lemon juice and rind, well beaten eg^ yolks and milk. Fold in stifly beaten whites, pour into pie plate lined with crust and bake 30 min. Cocoanut Custard. 2 eggs % tsp. salt % c. sugar 2 c. scalded milk y^ c. cocoanut few grains nutmeg Beat the eggs slightly, add sugar, salt and milk and cook in a double boiler until it coats the spoon. Line a pan with the pie crust, bake the crust in hot oven, pour in the filling, add nutmeg and sprinkle cocoanut over the top, reduce the temperature of the oven to cook the custard and finish baking the crust. 53 HOW TO COOK IT Lemon Meringue. 1 c. sugar 2 c. boiling water Yi c, flour 2 t^^ yolks Yi. tsp. salt ),\ c. lemon juice 1 tsp. butter grated rind of 1 lemon Mix flour, sugar, and blend with hot water; cook 5 min. over the fire, stirring constantly ; place in a double boiler, add butter and beaten ^^'g yolk. Cook 2 min. ; remove from fire and add strained lemon juice and grated rind. Line pan with pie crust and bake. Fill with lemon filling and cover with meringue ; bake in a slow oven until delicately browned. Meringue. 2 t.%g whites 2 tb. powdered sugar Beat whites until light ; add sugar gradually and continue beating. Pile the mixture roughly on pie ; bake in a slow oven until golden brown. Meringue may be made by floating it on hot water and browned to place on pie or pudding. Chocolate Cream Pie. 2 c. milk 2 tb. sugar 1 tb. corn starch 34 tsp. salt 2 eggs Yz tsp. Baker's vanilla \Yz sqs. melted chocolate Cook cornstarch, add milk until thick, add yolks of eggs well beaten, sugar and salt and let cook a few minutes, add flavoring. Use ^gg whites for meringue. Line a pie plate, bake crust, fill with chocolate cream, pile with meringue and bake until light brown in a slow oven. Blueberry Pie. 2>4 c. berries Y^ tsp. salt Yz c. sugar 1 tb. flour Line a deep pie plate vvith crust, fill with berries dredged with flour, sprinkle with sugar and salt, cover with crust, bake in a moderate oven 45 to 50 min. HOWTOCOOKIT 53 Apple Pie. 5 sour apples ^ tsp. cinnamon Yz c. sugar or more 1 tsp, butter Line a pie pan with crust, and fill with pared, cored and sliced apples, sprinkle with sugar and cinnamon, dot with butter, moisten edges of lower crust and cover with perforated upper crust. Press the edges together and bake in a moderate- ly hot oven 40 min. Lard or milk may be brushed over the top before baking. Rhubarb Pie. 1 c. sugar \y2 tb. flour 2 c. rhubarb Y^ tsp. salt 1 tsp. lemon juice 1 ^%% Wash rhubarb and cut without peeling into ^ in. pieces ; mix sugar, flour, salt, slightly beaten t^%, lemon juice and add the rhubarb. Bake between two crusts in a moderately hot oven 30 min. Prime Pie. Yi. lb. prunes 2 tb. lemon juice Y2 c. sugar 2 tsp. butter Y2 tb. flour Wash prunes, soak in enough cold water to cover them, cook in same water until soft; remove stones and mix with sugar and lemon juice, add IJ^ tb. prune juice. Line pie plate with crust, cover with prunes, pour over prune juice, dot with butter, sprinkle with flour, put on upper crust and bake in a moderate oven 25 min. Peach Pie. Remove skins by dipping peaches in boiling water 1 min- ute. Cut peaches, cook until soft in enough water to prevent burning, sweeten to taste, cool and fill baked pie crust. Cover with sweetened flavored whipped cream. 54 HOWTOCOOKIT Cranberry Pie. 2 c. cranberries 1. c. sugar ^ c. water Cook cranberries, water and sugar 10 min., cool, bake in one crust with a rim and strips across the top. HOW TO COOK IT 55 Chapter XII PUDDINGS Soft Custard. 2 c. scalded milk 34 c. sugar 2 eggs }i tsp. salt 3^ tsp. Baker's vanilla Beat yolks slightly, mixed with sugar and salt, then slowly add scalded milk, stirring constantly. Cook over water just below the boiling point until it coats the spoon. Add Baker's flavoring when cool. Custard cooked over boiling water will curdle ; if this happens, place in a pan of cold wate and beat with a Dover Egg Beater. Baked Custard. 3 c. scalded milk % c. sugar 3 eggs }i tsp. salt yi tsp. Baker's vanilla Beat yolks slightly, mix with the sugar and salt, add the hot milk slowly, add flavoring and stir until sugar is dissolved. Pour into buttered molds and set in a pan of hot water. Bake in a slow oven until firm. The test for a baked custard is to put a silver knife into the mixture and if it comes out clean the custard may be taken from the oven. Caramel Custard. Follow the recipe for baked custard, when cool turn from the molds and serve with Caramel Sauce, Floating Island. Follow soft custard recipe, reserving the whites. Beat whites stiffly and fold into mixture or pile on top and bake in a slow oven until meringue is golden brown. 56 HOWTOCOOKIT Chocolate Cream Pudding. 3 c. milk 54 tsp. salt 4 tb. corn starch 4 tb. sugar 1^ tb. cocoa or ^ oz. choc. Yi tsp. Baker's vanilla Mix corn starch, sugar and cocoa in ^4 c. cold milk, pour the remaining scalded milk, pour slowly on the corn starch mixture ; return to double boiler, stir constantly until thick, then cover and cook without stirring for 20 min. ; add salt and Baker's vanilla and serve with whipped cream. Coffee Cream Pudding. Follow recipe for chocolate cream, substituting 1 c. hot coffee for 1 c. milk. Orange Pudding. 3 c. scalded milk 3 eggs 34 c. cornstarch 1 tsp. Baker's vanilla ]A, tsp. salt 4 tb. powdered sugar ^ c. sugar 4 oranges Thoroughly mix the cornstarch, granulated sugar and salt together, and add the hot milk gradually, stirring con- stantly. Pour into double boiler and stir until it thickens and cook covered 20 min. and pour corn starch over slightly beaten yolks and return to double boiler and cook 2 min. stirring con- tinually. Add Baker's flavoring and pour over sliced oranges. Beat whites, fold in powdered sugar and pile on top. Bake in a moderate oven until meringue is delicately browned. Prune Whip. y2 lb. prunes ^ tb. lemon juice Yi, c. sugar 4 ^^% whites Wash and pick over prunes, soak in cold water and cook in same water until soft. Remove stones and chop prunes or press through a strainer and cook 5 min. Fold prune mixture and lemon juice into stiffly beaten whites, pile lightly into a buttered pudding pan and bake 20 min. in a slow oven. Serve cold with cream or custard sauce, or both. HOW TO COOK IT 57 Brown Betty. 2 c. bread crumbs 2 tb. sugar 2 c. sliced apples ^ tsp. cinnamon y2 tb. butter i^ c. hot water Line the bottom of a buttered baking dish with a layer of apple, sprinkle with cinnamon and sugar, dot with butter, then add more crumbs and apples until the dish is filled, pour over the water and bake in a moderate oven 20 min. Serve with hard sauce. Delmonico Pudding. 1 c. stale bread Vi tb. butter 2 c. hot milk 54 c. cocoanut ^ c. sugar 1 &%^ 34 tsp. salt Break the bread into small pieces, add milk and pour into buttered baking dish. Mix &%^, sugar, salt and flavoring and add to the first mixture. Dot the top with butter and sprinkle with cocoanut, bake in a slow oven. Jelly or raisins may be added in place of cocoanut. Chocolate Bread Pudding. Follow recipe for Delmonico pudding, adding y^ oz. of un- sweetened chocolate or 2 tb. cocoa and flavor with Baker's vanilla. If chocolate is used melt and mix with part of sugar and enough hot milk to thin the mixture. Add to bread and milk. If cocoa is used mix it with sugar. Baked Rice Pudding. 2c. cooked rice Yz c. seeded raisins 1 c. scalded milk 34 c. sugar 1 ^^Z H tsp. salt few grains nutmeg Add scalded milk to slightly beaten o^g'g. Mix ingredients and bake in a buttered pudding dish until thickened and light brown. Serve with whipped cream on vanilla sauce. 58 HOWTOCOOKIT Tapioca Cream Pudding. 54 c. tapioca 2 eggs 2 c. milk 14 tsp. salt ^2 c. sugar Yj tsp. Baker's vanilla Pearl tapioca should be soaked in sufficient cold water to cover for at least an hour, preferably over night. Minute tapioca needs no soaking. Add milk to tapioca and cook in double boiler until transparent. Mix egg yolks, salt and sugar, stir the hot mixture into them, return to double boiler and cook 5 min. or until it thickens slightly. Remove from fire, add flavoring and stiffly beaten whites. Cool and serve. Sliced peaches, pineapple or bananas may be added. Apple Tapioca. 3^ c. tapioca 3^ tsp. salt 2 c. boiling water J^ c. sugar 1 tb. lemon juice 6 apples }^ tsp. cinnamon Pour boiling water over tapioca, add salt and cook in a double boiler until transparent. Pare and slice apples into baking dish ; sprinkle with sugar and cinnamon and add lemon juice. Pour cooked tapioca over apples and bake in a moder- ate oven about 20 min. or until apples are soft. Serve with sugar and cream. Apricots may be substituted for apples. GENERAL DIRECTIONS FOR USE OF GELATINE 1. It should be soaked in cold water. 2. It should be dissolved in hot liquid. 3. It should never be allowed to boil. 4. It should be kept in a cool place until firm. Lemon Grelatine. 3 tb. gelatine (plain) 3 c, hot water Yz c. cold water 1 c. sugar juice and grated rind of 1 large lemon HOW TO COOK IT S9 Soak gelatine in cold water until soft, boil hot water and sugar to make a syrup. Remove from fire, add gelatine and lemon juice. Chill until firm and serve with cream or Baker's whipped marshmallow. Fruit Gelatine. Follow the directions for lemon gelatine, adding fresh or cooked fruits. Hot fruit juice may be substituted for part of the hot water. Coffee Gelatine. Follow directions for lemon gelatine, substituting 1 c. strong coffee for part of the hot water and omit the lemon juice. Whipped Raspberry Gelatine. 1 pkg. Raspberry Gelatine Follow directions for making gelatine ; when partly chilled beat with a Dover Egg Beater until stiff enough to hold its shape; let stand until firm. Snow Pudding. 1 tb. gelatine (plain) J4 c- cold water ^ c. boiling water 1 c. sugar 54 c. lemon juice 3 egg whites Soak gelatine in cold water, boil sugar and hot water to make a syrup, remove from fire and add lemon juice. Stir occasionally until it begins to thicken, then beat with Dover egg beater until it holds its shape. Fold in the beaten whites and let stand until firm. Serve with custard sauce to which the grated rind of one lemon has been added. Spanish Cream. 1 tb. gelatine j/g tsp. salt y3 c. sugar 2 c. milk 2 eggs 1 tsp. Baker's vanilla Scald the milk, add gelatine and sugar, cook until it coats the spoon, pour slowly on slightly beaten egg yolks, return to double boiler and cook, stirring constantly until it thickens ; remove from fire, add salt and flavoring. Fold in stiffly beaten egg whites, chill and serve with cream. 60 HOW TO COOK IT Macaroon Pudding. Follow recipe for Spanish Cream and add ^ c. macaroon crumbs. Steamed Pudding. 2 c. flour Yz tsp. salt 3 tsp. baking powder 1 c. milk 1 ^^^ y^ c. melted butter 1 c. figs 1 c. dates Mix sugar, milk, eggs and melted butter and add to mixed and sifted dry ingredients ; add fruit and fill covered buttered molds Yz full and steam 2 hrs. Serve with hard sauce or cream. HOWTOCOOKIT 61 Chapter XIII SALADS — SALAD DRESSINGS RULES FOR MAKING SALAD 1, All materials should be cold. 2. The ingredients should be prepared and marinated before combining them in a salad. 3, Salad plants should be crisp and thoroughly washed. 4. Salads should be attractive but simple. Kinds of Salad Plants. Lettuce is the most commonly used salad plant. It is usually a garnish for the salad mixture but may be served alone, with Russian, French or Mayonnaise Dressing. Chicory, Endive, Romaine and Watercress are salad plants and usually served with French Dressing. To marinate — means to soak in a French dressing. Kinds of Salads. 1. Meat (left-over meats, as) ham, chicken, veal may be combined with celery, nuts, etc., to make a salad. 2. Fish — crab meat, tunafish, lobster, salmon. 3. Fruit — grapefruit, oranges, bananas, pineapple, apples, cherries, strawberries, grapes, etc., may be combined in salads. 4. Vegetables — cold cooked vegetables make appetizing salads; cucumbers, tomatoes, etc., may also be used in salads. Chicken Salad. 2 c. chopped chicken }i tsp. salt 2 c. chopped celery }i c. chopped green pepper (if desired) Marinate chicken and celery, drain, add salt, mix with mayonnaise, add green pepper, pile on lettuce leaves and garnish with slices of hard-cooked egg, cherries, olives, pimen- toes or strips of green pepper. 63 HOW TO COOK IT Ham and Celery Salad. Follow directions for chicken salad, substituting 2 c. chopped ham for chicken, omitting the salt. Crab Meat Salad. 2 c. crab meat % c. chopped olives Marinate with French dressing, mix with mayonnaise dressing and serve on lettuce. Garnish with pimento. Lobster Salad. Remove lobster meat from shells, marinate with French dressing, cut into cubes, drain and mix with mayonnaise dressing, arrange in nests of lettuce leaves, put a spoonful of mayonnaise on top and garnish with lobster claws. Salmon Salad. Follow the recipe for chicken salad. Garnish with hard- cooked eggs. Stuffed Egg Salad. Cut six hard-boiled eggs in halves, remove yolks and mash; mix with celery and enough mayonnaise to moisten; refill whites, arrange on lettuce and sprinkle with paprika. Cheese, Pear and Green Pepper Salad. Arrange half pears which have been marinated on a bed of lettuce ; press cream cheese through a sieve over the top and garnish with peppers. Alberta Salad. Marinate pineapple and arrange slices on bed of lettuce; mix cream cheese, broken walnut meats and enough mayon- naise to form soft balls ; roll in grated walnut meats, place on pineapple and garnish with strips of pimento. Serve with mayonnaise or fruit salad dressing. HOWTOCOOKIT 63 Waldorf Salad. Cut apples into ^ inch cubes and add chopped celery and marinate ; add nuts and mix with mayonnaise. The apple shells may be refilled, or pile on bed of lettuce leaves; serve with mayonnaise or fruit salad dressing, and garnish with cherries. Fruit Salad. Any combination of fruit in equal parts may be used. The fruits should be cut, marinated and served with whipped cream or Fruit Salad Dressing. Tomato Gelatine Salad. 2 c. hot strained tomato IJ^ tb. gelatine }4 tsp. salt 54 tsp. sugar % c. cold water Soak gelatine in cold water, add hot tomato and seasoning. Pour into small cups, chill and serve on lettuce with boiled or mayonnaise dressing. Left-over vegetables may be added to this salad. Potato and Egg Salad. Cut cold boiled potatoes in cubes, marinate, drain, add chopped onions and celery if desired, sprinkle with salt, add chopped hard-cooked eggs, mix with boiled dressing and serve on lettuce. Eggs may be used as a garnish. Potato, Apple and Nut Salad. Cut apple and cold boiled potato into cubes, marinate, mix with mayonnaise or boiled dressing, add nuts and serve on lettuce. Egg or pimento may be used to garnish. French Dressing. 54 c. oil Yz tsp. salt % c. vinegar % tsp. pepper Mix salt, pepper, and enough paprika to color the dressing, with the oil and vinegar. Beat until well mixed. Lemon juice may be substituted for one-half the vinegar. 64 HOWTOCOOKIT Mayonnaise Dressing. 1 tsp. salt 1 tsp. paprika 1 tsp. mustard 2 egg yolks 1 tsp. powdered sugar 2 tb. lemon juice 2 tb. vinegar 1 c. oil Mix dry ingredients, add egg yolks and when well blended add 3^ tsp. vinegar, add oil drop by drop until one-fourth the quantity has been added ; stir constantly as mixture thickens ; thin with vinegar or lemon juice, and continue alternating oil and vinegar until all is used. Fruit Salad Dressing. 1 c. whipped cream 34 c. mayonnaise dressing Mix together and serve at once. Russian Dressing. 1 tb. chopped pimento 2 tb. chopped olives 34 c. Chili sauce 1 tsp. chopped chives 3^2 c. mayonnaise Mix ingredients and serve on hearts of lettuce or with other salads. Boiled Dressing. 2 tb. butter 1 tsp. salt % c. flour 3 tb. sugar 1 c. milk 1 tsp. mustard Yz c. vinegar 1 egg 3^ tsp. pepper Make white sauce of butter, flour and milk ; mix dry ingre- dients and add to slightly beaten egg and add one-half the vinegar. Pour white sauce over the egg mixture and return to double boiler, stirring constantly until thick enough to separate when the spoon is drawn through the center ; add the remaining vinegar slowly. HOWTOCOOKIT frs Chapter XIV SANDWICHES — SANDWICH FILLING GENERAL DIRECTIONS FOR SANDWICH MAKING 1. Bread should be 24 hrs. old and should be cut in thin even slices. 2. Butter should be creamed. 3. For dainty sandwiches remove crusts and cut in fancy shapes. 4. To keep sandwiches moist wrap in oil paper or cover with a damp cloth. 5. Sandwiches containing lettuce or green vegetables should be put together just before serving. Sandwich Fillings. 1. Cold meat sliced. 2. Minced meat mixed with salad dressing. 3. Bacon, lettuce, tomato and salad dresing. 4. Lettuce with mayonnaise or Russian dressing. 5. Lettuce with cucumbers and dressing. 6. Hard-cooked eggs, lettuce and dressing. 7. Sliced onion with French dressing. 8. Sliced cheese and mustard. 9. Cream cheese with nuts, pimentoes, olives or dates. 10. Peanut butter, with salad dressing or jelly. 11. Chopped prunes and figs. 12. Date and Nut. 13. Raisin and nut. 14. Marmalade, jam or jelly and nut. 66 HOW TO COOK IT Chapter XV SAUCES White Sauce Thin Medium Thick Butter 1 tb. 3 tb. 3>4 tb. Flour 1 tb. 2 tb. 4 tb. Milk 1 c. 1 c. 1 c. Salt Va tb. 'A tb. K tb. Pepper f. g. f.g. f. g. Mix dry ingredients, melt butter in a saucepan, remove from fire and add dry ingredients, stir until all lumps disap- pear and add cold milk and return to fire. Cook five minutes, stirring constantly. Drawn Butter Sauce. 3 tb. butter 54 tsp. salt 1 tb. flour ^ c. boiling water Yz tb. chopped parsley 1 tb. lemon juice Melt butter, mix with flour and salt, add boiling water, cook until smooth and serve hot. Hollandaise Sauce. 4 tb. butter ^ tsp. salt 1 ^^'g yolk 1-16 tsp. pepper 1 tb. lemon juice ^ c. boiling water Cream the butter, add ^g% yolk and beat well, then add lemon juice, salt and pepper, just before serving add boiling water. Cook in double boiler until as thick as custard. Serve at once. Mint Sauce. 1 bunch mint leaves y% c. sugar Ya, c. vinegar y^, tsp. salt Wash and chop mint fine, heat vinegar but do not boil it. Dissolve sugar and salt and serve at once. HOWTOCOOKIT 67 Tomato Sauce. 1^ c. tomato Yz tsp. salt 2^ tb. butter 2^ tb. flour ^ tsp. pepper 1 tsp. chopped onion Cook tomato and onion 3 min., cream the butter, salt and pepper together. Strain tomato and add it to the mixtuf-e gradually, stirring until smooth. Cook 5 min., stirring con- stantly. Egg Sauce. Chop yolks and whites of two hard cooked eggs. Add to medium white sauce and serve at once. Tartar Sauce. Use mayonnaise dressing recipe and add to it J4 c. chop- ped pickles. Cheese Sauce. 2 tb. butter J4 c. flour y^ tsp. salt Yz c. cheese 2 c. milk >^ tsp. paprika Make a white sauce and add the cheese. Orange or Lemon Sauce. y^ c. sugar 1 c. boiling water 1 tb. butter 2 tb. flour juice of Yi lemon or 1 orange Mix flour and sugar and hot liquid, place over fire and stir sauce until it boils, then simmer for 15 min. Add other mgredients and serve. Vanilla Sauce. Follow directions for lemon sauce, substituting 1 tsp. Baker's vanilla for lemon juice. 68 HOWTOCOOKIT Foamy Sauce. 23^ tb. butter 3 tb. milk 2 eggs 1 tsp. Baker's flavoring 1 c. powdered sugar Cream the butter, add the sugar and eggs well beaten ; add the milk and beat over hot water until foamy, add flavor- ing and serve at once. Hard Sauce. 54 c. butter 2 c. powdered sifted sugar 13/2 tsp. Baker's vanilla, or y^. tsp. lemon and 1 tsp. vanilla. Cream the butter, add sugar gradually and flavor. Caramel Sauce. 1 c. sugar Ya, c. boiling water Melt sugar in a saucepan, stirring constantly until golden brown ; add the water and cook until a syrup is formed. Custard Sauce. 2 c. scalded milk ^ c. sugar 2 eggs >^ tsp. salt Yi, c. milk juice and grated rind of 1 lemon Beat eggs slightly, add sugar and salt, stir constantly, adding hot milk gradually ; cook in double boiler ; continue stirring until mixture thickens and coats the spoon ; strain, chill and add flavoring. In cooking do not allow water in bottom of double boiler to boil, as this curdles the custard. If curdled, beat with Dover Egg Beater. Whipped Cream Sauce. 1 c. thick cream Yz c. powdered sugar Y2 tsp. Baker's vanilla Beat cream until stiff with Dover Egg Beater, add sugar and flavoring. HOWTOCOOKIT 69 Chocolate Sauce. 1 sq. chocolate J^ c. sugar Yi c. water 1 tb. corn starch Yi c. milk spk. salt 1 tb. Baker's vanilla Cook sugar, chocolate, corn starch and water ; add other ingredi^ents ; cook in double boiler 15 min. Chocolate Marshmallow Sauce. Yz c. sugar 1 sq. chocolate Yz c. milk 2 tb. butter 2 tb. marshmallow Y^ tsp. Baker's vanilla Cook sugar, chocolate and milk until it boils ; boil 3 min. ; remove from fire, add butter, marshmallow, vanilla. Beat until well mixed and serve warm. Cranberry Sauce. 1 qt. cranberries 2 c. sugar \Y2 c. boiling water Pick over and wash berries, cover with hot water and boil 10 min. Add sugar and stir until dissolved. Cool and serve. Apple Sauce. 10 sour apples ^ c. sugar 1 c. water Yi tsp. cinnamon Wash, pare and quarter and core apples. Cover with cold water and cook in a covered saucepan until soft. Press through strainer, add sugar and spice. Rhubarb Sauce. Wash and cut rhubarb into 1-inch pieces. To 1 c. of rhu- barb add ^ c. sugar. Prune Sauce. Wash and soak prunes over night ; cook in the water the prunes soaked in ; add sliced lemon peel and allow to simmer until soft. Serve whole or press through a strainer. To the juice add ^ c. sugar and cook to form a syrup. Apricot Sauce. Follow directions for making prune sauce. 7p HOWTOCOOKIT Chapter XVI SOUPS There are two classes of soups : — Stock Soup — Which is prepared by cooking meat and bone in water to draw the juice and flavor; stock should not be cleared, for it removes the nourishing part. Cream Soups — Are made by adding cooked, strained veg- etable pulp to thin white sauce ; corn, peas, beans, potatoes, celery, tomatoes are used. Left-over vegetables may be util- ized in either stock or cream soups. Brown Soup Stock. 2 lbs. meat and bone 3^ c. diced carrots 3^ qts. cold water Yz c. diced celery 1 onion (diced) ^ c. diced turnip 1 sprig parsley 1 tb. salt Yz tsp. pepper The bone should be sawed into 2-in. lengths and split; cut meat into 1-inch cubes. Brown one-third of the meat in a little fat in the frying pan. Meat and bone should be soaked 1 hr. and cook in the same water below the boiling point in a covered kettle 4 to 5 hrs. Vegetables and seasonings should be added 1 hr. before removing from fire. Strain, and when cool remove fat and use stock in making different kinds of soup. Vegetable Soup. Follow directions for brown soup stock, adding as much vegetable as desired. Do not strain. Bouillon. 6 c. soup stock 1 t%% white Add slightly beaten it%^ white to the stock, heat to the boiling point, stirring constantly. Boil 5 min. without stir- ring, then simmer 10 min. Strain through a sieve and then through cheese cloth. Reheat and serve. HOW TO COOK IT Split Pea Soup. 2 c. dried split peas Yi c. chopped celery 2 tb. flour Yi. tsp. salt 1 onion 2 qts. cold water 4 tb. butter y% tsp. pepper Pick over the peas, soak over night and drain, add cold water, celery and onion, simmer for 3 hrs. or until soft. Rub through a sieve, add melted butter, mix with flour and sea- soning; serve at once. Clear Tomato Soup. 6 c. stewed strained tomato 4 c. soup stock 1 tsp. sugar Yi tsp. salt Yz tsp. pepper 1 tb. onion Add hot soup stock to tomato and seasoning and serve at once. Cream of Tomato Soup 2 c. tomato 1 tsp. sugar y% tsp. soda Yi> tsp. pepper Y2 tsp. salt 2 tb. flour 1 tb. butter 1 tb. chopped onion 2 c. milk Cook tomato and seasoning 5 min., add soda, strain into white sauce made from butter, flour and milk. Cream of Corn Soup. 2 c. corn 2 c. water XYt. tb. butter Y2 tsp. salt 2 c. milk 1 onion chopped 2 tb. flour Y?, tsp. pepper Cook corn, onion and water below the boiling point 30 min. ; press through a sieve. Make a white sauce of milk, butter and flour, and add the strained corn. Reheat and serve. 73 HOW TO COOK IT Cream of Pea Soup. Follow the directions for Cream of Corn Soup, substi- tuting 2 c. peas for corn. Cream of Celery Soup. Make as for Cream of Corn Soup, substituting 2 c. celery for corn. The celery should be cooked until tender before straining it into the white sauce. Cream of Potato Soup. 4 medium potatoes 3 c. milk 1 onion (large) 2 tb. butter 2 tb. flour 1 tsp. salt yi tsp. pepper % tsp, celery salt Cut and cook potatoes with onion in boiling salted water until soft, and allow the water to boil down. Press through a sieve and add to a white sauce made from the milk, flour, butter and seasonings. SOUP ACCOMPANIMENTS Croutons. Cut bread in ^^ in. slices, then into squares, toast or bake until delicately brown; turn occasionally. Soup Sticks. Cut bread in ^^-in. slices, then in strips 1 inch by the width of the loaf. Toast until light brown. Cheese Straws. Roll pie crust to 34 in. thick, sprinkle one half with grated cheese to which has been added a few grains of salt and cay- enne. Fold, press edges together, fold again, press and roll out 54 i"- thick. Sprinkle with cheese and repeat twice. Cut in strips 5 inches long and ^4 i^ch wide. Bake 10 min. in a hot oven. Cheese Sticks. Cut soup sticks in half lengthwise, spread with butter and sprinkle with grated cheese and bake until golden brown. HOW TO COOK IT 73 Chapter XVII VEGETABLES GENERAL RULES FOR PREPARATION OF VEGETABLES 1. Wash thoroughly, using a brush for vegetables such as potatoes, carrots, etc. 2. Pare or scrape if skins are to be removed. 3. Vegetables should be cooked in boiling salted water. 4. Green vegetables should be cooked uncovered to preserve the color. Baking soda may be added to keep the color. 5. Drain vegetables as soon as tender. 6. Season vegetables with salt and pepper. Serve hot. 7. Starchy vegetables require long cooking at high tem- perature. Time for Cooking Vegetables, Asparagus — 20 to 40 min., according to age. Beans (string) — 1 to 2 hrs. Beans (Lima) — 1 to 3 hrs. Beets (old)— 3 to 4 hrs. Cabbage — 30 to 45 min. Cauliflower — 30 to 40 min. Green Corn — ^10 to 15 min. Onions — 30 to 45 min. Parsnips — 30 to 45 min. Potatoes (sweet) — 25 to 30 min. Potatoes (white) — 20 to 35 min. Peas — 20 to 45 min. Squash (summer) — 20 to 45 min. Squash (winter) — '15 min. to 1 hr.. Tomatoes (stewed) — 15 to 20 min. Turnips — 45 min. to 1 hr. 74 HOWTOCOOKIT Mashed Potatoes. Mash boiled potatoes, season with butter, pepper and salt, add enough hot milk to moisten and beat until creamy. Baked Potatoes. Select medium sized potatoes, wash, bake in hot oven until tender, prick potato to allow steam to escape. Note — If desired, brush potatoes before baking with melted butter or bacon fat. Stuffed Potatoes. Cut one end off of hot baked potatoes, scoop out the in- side, mash with butter, paprika, salt and pepper ; refill shell lightly and return to oven to brown top. Roasted Potatoes. Tare potatoes and boil 10 min. in salted water, drain and place potatoes in pan with the roast 45 min. before the meat is removed from the oven. Turn and baste occasionally. Cook until tender. Scalloped Potatoes. Pare and slice potatoes. Line a buttered baking dish with sliced potatoes, sprinkle with salt, pepper and flour and dot with butter and repeat until dish is full. Add hot milk to cover. Bake in a moderate oven about 1 hr. French Fried Potatoes. Slice medium potatoes, cut into eighths lengthwise, soak in cold water about 45 min. Drain and dry between folds of clean cloth. Fry in deep fat, drain on unglazed paper and sprinkle slightly with salt. Potato Chips. Cut potatoes in very thin slices and follow directions for French Fried Potatoes. Baked Sweet Potatoes. Follow directions for baked potatoes. HOWTOCOOKIT 7^ Candied Sweet Potatoes. 4 medium sized potatoes 2 tb. butter Yi. c. brown sugar 3 tps. salt 2 tb. water Boil 20 min., drain, peel, cut in slices lengthwise ^ in. thick and place on buttered tin. Boil sugar, water and salt 5 min. to make a syrup, and add one-half to the potatoes ; dot with butter, brown, and then add the remaining syrup. Bake in a moderate oven 20 min., or until tender. Baked Squash. Cut into 34 in- pieces, remove seeds and stringy portions; place on a shallow pan, sprinkle with salt and pepper, dot with butter and mash. Mashed Turnip. Wash, pare and cut into 1-inch slices and cook in boiling" salted water until tender. Drain, mash and season with salt and pepper and butter. Creamed Turnips. Cut into Yz in. cubes, cook in boiling salted water, drain, add white sauce and season. Scalloped Corn. 2 c. corn 2 tb. flour 1 c. milk 1 tb. butter Yi tsp. salt Y^. tsp. pepper 1 tsp. sugar Y^ c- bread crumbs Make a white sauce with butter, flour and milk, add corn, bread crumbs and sugar. Fill buttered baking dish and cover with bread crumbs. Bake in a moderate oven until brown. Green peppers may be added if desired. Succotash. Cook lima beans until nearly tender, add about 2 c. corn to the beans, cook 20 to 30 min. ; season with salt and pepper. Cauliflower. Remove leaves, stalks, and separate in pieces. Cook until tender in boiling salted water, drain, add seasoning and serve. HOW TO COOK IT Boiled Onions. Place onions in cold water and remove skins under water; drain, cover with boiling water and let stand 5 min. ; pour off the water, cover with boiling salted water and cook until ten- der. Season with butter, pepper and salt and serve with a white sauce if desired. Spinach. Pick over the spinach, remove roots, put in a pan with enough water to allow the sand to settle, shake leaves and lift out, repeat until all sand is removed. Drain well and cook in a covered kettle 10 to 15 min. over a low flame. Asparagus. Cut off the tough parts of the stalks. Cook asparagus whole or in 1-inch lengths in boiling salted water until tender. Drain, spread with butter, or serve with white sauce. Creamed Celery. Wash and scrape out stalks of celery, cut in inch pieces, cook until tender in boiling salted water. Make a white sauce, using half the celery stock and half milk. Stewed Tomatoes. Wash, scald and remove skins, cut in quarters, simmer 15 to 20 min.; season with salt, pepper and sugar. Buttered Beets. Wash and cook in boiling water until tender; drain, cover with cold water, peel off skins and cut into quarters. Season with butter, salt and pepper and reheat. HOWTOCOOKIT 7? Chapter XVIII PICKLES, PRESERVES, JAMS AND JELLIES GENERAL DIRECTIONS FOR CANNING Sterilization of Jars. 1. Wash jars and fill with cold water, place on a wire rack in a deep pan. 2. Surround jars with warm water and heat gradually until water reaches the boiling point and boil 15 min. to ster- ilize jars. 3. Rubbers should be dipped in hot water and removed instantly. 4. Keep the jars in boiling water until ready to use. 5. Pass a silver knife down between jar and fruit to allow bubbles to escape. 6. Fill jars to overflowing, put on sterilized rubbers and cover. There are Two Methods of Canning. A. Open kettle method, which is to cook fruit or vege- tables in a saucepan and when ready transfer to sterilized jars. B. Cold Pack method, which is to pack the fruit or veg- etables in the jar in which it is to be cooked and pour over it the boiling syrup or water. Canned Peaches. Wipe and peel peaches, cut in halves, remove stones. Allowing 1 c. sugar to 1 c. peaches, let stand over night, boil 15 min. and can according to general directions. Canned Pears. Wipe and pare fruit, remove stems, cut in quarters and core or cook whole with stem left on. A small piece of ginger root and a few slices of lemon may be added to a syrup made of 1 c. water and 1 c. sugar, can according to general direc- tions. 78 HOWTOCOOKIT Canned Tomatoes. Wash, scald and peel tomatoes, cook until soft, can according to open kettle method. Canned Beans. Wash and string beans, break in halves and pack. Add 2 tsp. salt to each quart, fill with cold water and can according to cold pack method. Canned Corn. Remove the husks and silk from corn, cut off the kernels or leave whole. Pack in sterilized jars, allowing 1^ tsp. salt to each quart jar. Fill to overflowing and can according to cold pack method. Canned Peas. Shell and pack in sterilized jars, adding IJ^ tsp. salt to each jar. Fill to overflowing with water and follow directions for cold pack canning. GENERAL RULES FOR PRESERVES 1. Use equal weight of fruit and sugar. 2. To each pound of sugar use Yi c. water; heat to the boiling point, skim, add fruit and cook until fruit is trans- parent. 3. Pack into jars, fill with syrup and seal. Preserved Strawberries. Choose large firm strawberries, mix fruit and sugar, let stand 1 hr. Boil slowly for 5 min. Put in sterilized jars and seal. GENERAL DIRECTIONS FOR JELLY MAKING 1. Wash fruit, remove stems, cut large fruit into pieces without removing skins or seeds. 2. Add only enough water to prevent burning; fruit is jtiicy ; less juicy fruits require more water. 3. Cook until fruit is soft, crushing it as it cooks ; strain through a sterilized jelly bag; use juice which drips through without pressure to make clear jelly ; the remaining juice when HOWTOCOOKIT 79 added to pulp may be utilized in fruit butter or pressed out to make jam. 4. Measure juice — heat sugar. 5. Boil juice and sugar until the mixture does not run when dropped on a plate. Grape Jelly. Follow directions for jelly making. If fruit is green use an equal measure of sugar and juice ; if ripe, ^ as much sugar as juice. Currant Jelly. Follow directions for jelly making, using an equal meas- ure of juice and sugar. Crab Apple Jelly. Follow the directions for jelly making, using 3 parts of sugar to one part of juice. Other fruit juices, e.g., plum, grape or geranium leaves may be added to improve the flavor. Orange Marmalade. 6 oranges 4 c. sugar 2 lemons water Wash and slice fruit, add twice as much water as fruit; let stand over night. Cook slowly 1 hr. Weigh the fruit and add as much sugar as fruit. Cook 1 hr. or until it stiffens. Pour into sterilized glasses, seal and cover. Cranberry Conserve. 4 qt. cranberries 1 c. walnut meats IjE^ c. water 2 oranges (juice and grated Yz c. raisins rind) Wash and cook cranberries in water until they burst. Press through a strainer, add remaining ingredients and cook 25 min. or until the mixture is thick. Pour into sterilized jars ; when cool seal. 80 HOWTOCOOKIT Grape Conserve. 4 qts. grapes 1 lb. walnut meats 6 oranges 3 lbs. raisins Wash grapes and separate pulp and skins. Cook pulp until soft and press through a sieve. Remove pulp and juice from oranges, add to raisins and skins ; measure and add an equal amount of sugar. Simmer until ready to jelly, add broken nuts and pour into sterilized glasses. When cool cover with melted parafine. Note — Grapes should not be over ripe. Chili Sauce. 12 ripe tomatoes 2 c. vinegar 4 red peppers 1 tsp. nutmeg 1 tb. salt 4 onions 1 tsp. cinnamon 3^ c. sugar 1 tsp. allspice 1 tsp cloves Peel and slice tomatoes, chop peppers and onions and cook until reduced one-half. Just before removing from the fire add vinegar, sugar and spices ; boil up once and seal. Piccalilli. y-2. peck green tomatoes 1 head cauliflower 8 red peppers 6 green peppers Yz bunch celery 6 onions 1 c. salt 1 qt. vinegar Cut vegetables in medium sized pieces, mix with salt, let stand over night, drain, scald in vinegar and drain, then seal. Chow Chow. 1 qt. string beans 1 qt. small onions 1 cauliflower 1 qt. cucumbers y^ c. mustard, 1 qt. vinegar Cut beans, cauliflower and onions in small pieces, cover with boiling brine, let stand over night, wash and drain, scald in weak vinegar, drain and seal. HOWTOCOOKIT 81 Cucumber Pickle. 2 qts. small cucumbers 3^ c. sugar 3 c. vinegar 13 small onions 2 c. water 2 sticks cinnamon 2 tb. mustard seed brine Choose small firm cucumbers and let stand in strong brine (salt water). Mix vinegar and water, add sugar and cucum- bers and heat until the color changes. Remove cucumbers and pack in jars. With the remaining ingredients heat vine- gar to boiling point, fill the jars and seal. 82 HOW TO COOK IT Chapter XIX TABLE SERVICE RULES FOR TABLE SETTING 1. Table padding or silence cloth should be placed on the table. 2. The tablecloth should be laid straight and smooth. 3. A centerpiece of flowers or a fern, if used, should be placed in the exact center of the table. 4. Napkin should be folded twice to form a square and placed at the left, with the open edge towards plate ; a dinner napkin is folded three times. 5. For luncheon or breakfast doilies or runners may be used in place of the tablecloth. 6. Doilies may be used on plates containing bread, crackers, cakes or biscuits. 7. The term "cover" means the space for each person, with its china, silver and glass. 8. The bread and butter plate is placed at the upper left of the plate, the glass is placed beyond the tip of the knife. Salt and pepper shakers should be accessible to each two covers. At the right of the plate the knives are placed, in the order to be used, and forks that are used without knives — e.g., oyster forks — at the left; place all the forks to be used with the knives. Do not place more than three pieces of silver on either side of the plate. Additional silver may be brought with the course. STYLES OF TABLE SERVICE English, or Family Style — Where the food is served on the table, the host serving the main courses, the hostess serving the soup, salad and dessert. The food is passed by the wait- ress, or when no maid serves it may be passed from one person to another. HOW TO COOK IT 83 Russian — Where all the food is served from the pantry. This is the most formal type of table service. Compromise — Is what the name implies, half the food is served from the pantry and the other half from the table. Suggestions. Cold foods are served on cold dishes. Hot foods are served on hot dishes. MENU MAKING In planning menus the following points should be em- phasized. 1. Variety — Body demands contrast in food. 2. Cost — Is a most important consideration. Foods which give the most food value for the least money should be chosen. 3. Season — , Foods used in season have better flavor, more nutritious and are less expenscive. 4. Occupation — In planning menus the occupation is to be considered; e.g., a man working out of doors requires more solid food than a man doing clerical work. 5. Age — Growing persons require more hearty food. 84 HOW TO COOK IT THE LUNCHEON There are many pleasant ways for the hostess of to-day to entertain her friends, all depending upon the size of her purse and the type of entertainment she desires to give. She may entertain a few friends, not more than six, success- fully at luncheon without a maid providing the menu is simple, the plan of work carefully executed, and that the hostess herself possesses poise and personal charm. This menu may be used, and would require only very little last minute preparation, thus allowing the hostess a few minutes to greet her guests before luncheon i-s served. Grapefruit Chicken Patty with Peas Rolls Butter Lettuce, Russian Dressing Saltines Baked Custard, Caramel Sauce Coffee Sugar Cream The grapefruit could be prepared the evening before and set in the icebox to chill. Patty cases may be purchased at the bakery, the chicken and other ingredients ready to cream, or may be creamed an hour before luncheon and set in a double boiler. The lettuce and dressing should be ready and waiting in a cool place until serving time. Baked custard may be made early in the morning and set to cool. The selection of the menu will determine to a great extent the success of the meal, for if the food chosen can be prepared in advance, the last-minute anxieties will be greatly lessened. Simplicity is the keynote of success in serving a luncheon without help. HOW TO COOK IT 85 AFTERNOON TEA Is an institution that will provide entertainment for a very small group, but is often used when the guest list is a long one. A tea is sometimes given by a hostess to introduce an out-of-town guest to a number of her friends. It is a formal type of entertaining, and yet when served to two or three intimates around a fireplace on a winter afternoon or on the porch in summer, it becomes a very informal thing. The refreshments usually consist of dainty sandwiches, small cakes or cookies, ice cream, tea or iced drink. Bonbons and nuts are usually added to the more elaborate menu. Tea and sandwiches may be served at the informal tea. The table may be set in the dining room with a luncheon cover, candles and flowers. The sandwiches, candy and cakes may be placed on the table and the guests will stand around to be served. This is done when the party is a large one. A tea wagon may be used to advantage at a small party where the guests will sit around and use the tea wagon as a serving" table. 86 HOW TO COOK IT MENUS FOR SUPPER OR LUNCHEON Menu No. 1 Cream of Tomato Soup Macaroni and Cheese Bread Butter Sliced Peaches Cookies Menu No. 2 Canteloupe Meat Loaf Rolls Scalloped Potato Cottage Pudding Lemon Sauce Menu No. 3 Cream of Celery Soup Potato, Apple and Nut Salad Butter Corn Muffins Chocolate Pudding Whipped Cream Menu No. 4 Lamb Stew Butter Graham Bread Sliced Oranges Plain Cake HOW TO COOK IT 87 MENUS FOR DINNER Menu No. 1 Fruit Cup Broiled Bluefish Stewed Tomatoes Mashed Potatoes Apple Pie Menu No. 3 Chicken Soup Roast Lamb with Mint Jelly Green Peas Baked Potatoes Delmonico Pudding Vanilla Sauce Menu No. 2 Bouillon Roast Beef Creamed Onions Roasted Potatoes Brown Betty, Hard Sauce Menu No. 4 Fried Ham Spinach Candied Sweet Potatoes Lettuce French Dressing Washington Pic HOW TO COOK IT MENUS FOR HOLIDAY PARTIES Valentine Party Color Scheme Red and White Decorations Red Roses, Red Candles Favors Hearts and Valentines Menu :— Waldorf Salad Rolls Butter Heart Shaped Ice Cream Cakes Coffee For the Valentine Party where there are not more than eight or ten guests and they are to sit around the table, luncheon doilies may be used. A centerpiece of flowers in a low bowl, two or four candles in silver holders, heart baskets for nuts and a valentine for each place makes a very attractive table. H Apples may be scooped out, mixed with celery, nuts, salad dressing, returned to the apple cases and garnished with celery leaves rather than lettuce. Little cakes frosted with white and a dot of red in the center are appropriate and add to the appearance of the table. HOVVTOCOOKIT 89 St. Patrick's Day Party Color Scheme Green and White Decorations Green Shamrocks Favors Clay Pipes as Nut Baskets Menu :— Creamed Chicken with Green Peppers Butter Toast Cheese and Walnut Salad Saltines V'anilla Ice Cream Green Cherries Milk Tea Sugar A pot of shamrock makes a very pretty centerpiece, especially where narrow green ribbons are extended and attached to an old-fashioned clay pipe at each place. The cheese and walnuts may be rolled into balls and arranged on lettuce leaves and placed on the table. Easter Party Color Scheme Yellow and Green Decorations Jonquils and Pussywillow Favors Yellow Baskets and Chickens Menu :— Easter Egg Salad Olives Lettuce and Mayonnaise Sandwiches Pistachio Ice Cream Sponge Cake Cream Coffee Sugar Easter Egg Salad — Use hard-cooked eggs; cut whites in lengthwise petals; press yolks through a strainer and fill the center; serve on lettuce with salad dressing. Lettuce and Mayonnaise Sandwiches — Butter bread, ar- range a slice of lettuce between bread, add 1 tsp. dressing and cover with bread ; cut off crusts and serve in a sandwich basket or on plates. 90 HOWTOCOOKIT May Party for Children Color Scheme: Blue, Pink, Yellow, Green and Lavendar. Decorations Mayflowers Favors Paper Dolls in delicate colors Menu : — Jelly Sandwiches Raisin and Nut Sandwiches Vanilla Ice Cream Cookies If the weather permits arrange the table on the porch or lawn ; in the center place a low bowl of Mayflowers and from it extend dififerent colored ribbons to the place-lollypop dolls with a marshmallow face dressed in a pretty delicate color and a Maybasket filled with marshmallows at each place. A miniature Maj'pole might be used for a centerpiece, and before the lunch is served each child might dance her doll around the Maypole. Shower for the June Bride Color Scheme Pink and White Decorations Roses, Candles, Baskets Favors Small Wedding Cakes Menu : — Fruit Salad Cheese and Nut Sandwiches Olive Sandwiches Strawberry Ice Cream Cakes Cream Cofltee Sugar Fruit Salad — A combination of fresh pineapple, grapes, marshmallow, and strawberries will make a delicious salad when served with fruit salad dressing. Small cakes may be frosted with a heavy decorated frosting and each one to contain a ring, thimble, penny or an equally significant favor. HOVVTOCOOKIT 91 A shower of things to go away with is very unique and useful to the prospective bride. The guests may arrange to buy a suitcase or bag and fill it with toilet accessories ; it may be delivered by a messenger boy just before the guests arrive. Refreshments might be served on the porch after a card party, or on the lawn if the party is to be given in the after- noon. 4th of July Picnic A holiday in the summer is usually celebrated in the coolest available spot — it may be an automobile trip, a day at the beach or in the mountains. The refreshments are impor- tant and should be carefully planned. Menu : — Potato and Egg Salad Buttered Rolls Ham Sandwiches Ice Cream Cake Ginger Ale The salad may be placed in paper containers, the sand- wiches wrapped in oiled paper, a freezer of ice cream brought along, and a cake without frosting, such as sponge or angel cake. The ginger ale might be packed with the ice cream in the freezer. Pickles and olives are always relished at a picnic. A Beach Party in August A beach party is always enjoyable and the refreshments are uppermost in the minds of the participants, more especially if a swim has preceded the party. A steak roast is a popular beach refreshment. When the fire is built the steak or frankfurters are roasted — the steak cut up in portions large enough to fit in a finger roll ; it may be attached to a long stick and placed over the fire. Marsb- mallovvs may be toasted a little later ; mustard and pepper relish make steak or frankfurters more appetizing; dough- nuts, cake, fruit, ginger ale or coffee may be served, all de- 92 HOWTOCOOKIT pending upon the weather and the guests, for usually everyone takes part in suggesting the refreshments for a party of this kind. Thanksgiving Party Color Scheme Red and Gold Decorations Horn of Plenty ; Fruit Favors Turkeys Menu :■ — Lobster Patty Bread and Butter Sandwiches Grape and Nut Salad Saltines Baked Apples, Whipped Cream In the center of the table a large basket of fruit or a horn of plenty may be used. The salad may be made with gprapes, cherries, pineapple, marshmallow and nuts, and served on lettuce. The centers of the apples should be taken out and cavitj' filled with jelly ; when baked place a spoonful of whipped cream on each apple. Christmas Dance Color Scheme Red and Green Decorations Holly and Evergreen Wreaths Menu : — Currant Jelly and Cream Cheese Sandv-iches Raspberry Ice Cookies Fruit Punch When the house is open to greet a number of young people for dancing the refreshments do not play such an important part. Dainty sandwiches, ice and cakes serve to refresh the guests. Fruit punch may be placed on a table near the room where the dance is being held, and enjoyed during the evening. The refreshments may be served buffet style. Favors may be distributed for a to-find-your-partner dance. HOW TO COOK IT 93 INDEX INTRODUCTION Food 5 Reasons for Cooking 5 Ways of Cooking 6 Methods of Combining 6 Rules for Use of Recipes 7 Common Kitchen Measures 7 BEVERAGES. Chapter I. Page Page TEA 8 Boiled Coffee 9 Rules for Making Tea 8 Breakfast Cocoa 9 Recipe for Tea 8 Reception Cocoa 9 Five O'clock Tea 8 BEVERAGES, FRUIT Tea Accompaniments 8 Fruit Punch 10 Iced Tea 8 Lemonade 10 COFFEE 8 Raspberry Delight 10 Rules for Making Coflfee 9 Pineapple Lemonade 10 Percolator Coffee 9 Iced Loganberry Juice 10 BREADS, QUICK. Chapter II. Little Muffins 11 Whole Wheat Muffins 14 Graham Muffins 11 Gingerbread 14 Southern Corn Bread 11 Fritter Batter 15 Popcrvers 11 Directions for Yeast Bread 15 Baking Powder Biscuit 12 White Bread 15 Griddle Cakes 12 Rolls 16 Waffles 12 Cinnamon Rolls 16 Doughnuts 12 Uses for Dry Bread 16 Rules for Testing Fat 13 Bread Crumbs 16 Strawberry Shortcake 13 Toast 16 Individual Shortcakes 13 Cream Toast 16 Nut Bread No. 1 13 French Toast 17 Nut Bread No. 2 14 Cinnamon Toast 17 Steamed Brown Bread 14 CAKES. Chapter III. General Directions 18 Jelly Roll 21 Tiny Cakes 19 Washington Pie 22 Dutch Apple Cake 19 Chocolate Bars r2 Feather Cakes 19 Gold Cake 22 Southern Spice Cake 20 Sponge Cake 22 One-egg Cake 20 Angel Cake 23 Cocoa Cake 20 Cream Puffs 23 Devil's Food Cake 21 Chocolate Eclairs 23 Sour Cream Cake 21 •4 HOW TO COOK IT General Directions Chocolate Nut Cookies Cream Cookies COOKIES, WAFERS Page 23 Ginger Snaps 24 Jelly Filled Cookies 24 Molasses Cookies Page 24 24 25 CAKE FROSTINGS and FILLINGS Strawberry Cream Filling 25 Quick Frosting 25 Cream Puff Filling 25 Chocolate Eclair Filling 26 Fig and Nut Filling 26 Fudge Frosting 26 Boiled Frosting Mocha Frosting Chocolate Frosting Cocoanut Cream Frosting Chocolate Marshmallow Fudge CANDY. Chapter IV. General Directions Peanut Butter Fudge Maple Peanut Fudge Chocolate Marshmallow Fudge Brown Sugar Fudge Caramels Molasses Mint Taffy 28 Cocoanut Biscuits 29 29 29 29 30 30 Butter Scotch Puffed Rice Balls Peanut Brittle Salted Nuts Glace Nuts or Fruits 26 26 27 27 27 30 31 31 31 31 32 CEREALS. Chapter V. General Methods 33 Corn Meal Mush 33 Fried Cereal 33 Cream of Wheat with Raisins 33 Boiled Rice 34 Steamed Rice 34 Boiled Macaroni 34 Baked Macaroni with Cheese 34 CHEESE DISHES. Chapter VI. Cheese Fondue 35 Cheese Pudding Welch Rarebit 35 35 Soft Cooked Hard Cooked Scrambled Selection of Fish Baked Fish Fish Dressing Creamed Cod Fish Sauted Fish Cakes Cod Fish Balls ■Fried or Baked Smelts EGGS. Chapter VII. 36 Golden-rod rf6 Foamy Omelet 3« FISH. Chapter VIII. 37 Salmon Loaf 37 Broiled Fish 37 Boiled Fish 37 Scalloped Oysters 37 Creamed Crab Meat 38 Oyster Stew 38 Fish Chowder 36 36 38 38 38 39 39 39 39 HOW TO COOK IT 95 ICE CREAMS. SHERBETS, ICES. Chapter IX. Directions for Freezing Vanilla Ice Cream Chocolate Ice Cream Coffee Ice Cream Peach Ice Cream Banana Ice Cream Page 40 40 40 40 40 41 Custard Ice Cream Orange Ice Lemon Ice Pienapple Sherbet Coffee Mousse Page 41 41 41 41 43 MEATS. Chapter X. Care of Meat 43 BEEF Broiled Steak 43 Pan Broiled Steak or Chops 43 Broiled Hamburg cakes 43 Roast Beef 44 Roast Beef Gravy 44 Clarified Fat 44 Pot Roast 44 Swiss Steak 45 Meat Loaf 45 Hash 45 Meat Pie 45 Cream Dried Beef 45 VEAL Veal Cutlets 46 Veal Loaf 46 Veal Croquettes LAMB Roast Lamb or Mutton Lamb Stew with Dumplings Dumplings PORK Roast Pork Broiled Bacon Liver and Bacon Boiled Ham Ham Souffle CHICKEN To Dress and Clean a Chicken Roast Chicken Stewed Chicken Chicken Croquettes General Directions Pie Crust Flaky Pastry Pumpkin Pie Lemon Sponge Pie Cocoanut Custard Pie Lemon Meringue Pie Meringue Soft Custard Baked Custard Caramel Custard Floating Island Chocolate Cream Coffee Cream Orange Cream Prune Whip PASTRY. Chapter XI. 50 Cocoanut Cream Pie 50 Blueberry Pie 51 Apple Pie 51 Rhubarb Pie 51 Prune Pie 51 Peach Pie 52 Cranberry Pie 52 PUDDINGS. Chapter XII. 55 Brown Betty 55 Delmonico Pudding 55 Chocolate Bread Pudding 55 Baked Rice Puding 56 Tapioca Cream Pudding 56 Apple Tapioca Pudding 56 Gelatine, General Directions 56 Lemon Gelatine 46 46 47 47 47 47 48 48 48 48 49 49 49 52 52 53 53 53 53 54 57 57 57 57 57 57 58 58 96 HOW TO COOK IT Fruit Gelatine Coffee Gelatine Whipped Raspberry Gelatine Snow Pudding Page 59 59 59 59 Spanish Cream Macaroon Pudding Steamed Pudding Page 59 60 60 SALADS, SALAD Rules for Making Salad Kinds of Salad Plants Kinds of Salads Chicken Salad Ham and Celery Salad Crab Meat Salad Lobster Salad Salmon Salad Stuffed Egg Salad Cheese, Pear and Green Pepper Salad DRESSINGS. Chapter XIII. 61 AJberta Salad 62 61 Waldorf Salad 63 61 Fruit Salad 63 61 Tomato Gelatine Salad 63 62 Potato and Egg Salad 63 62 Potato, Apple and Nut Salad 63 62 French Dressing 63 62 Mayonnaise Dressing 64 62 Fruit Salad Dressing 64 Russian Dressing 64 62 Boiled Dressing 64 SANDWICHES. Chapter XiV. General Directions 65 Sandwich FilKngs 65 SAUCES. Chapter XV. White Sauce 66 Drawn Butter Sauce 66 Hollandaise Sauce 66 Mint Sauce 66 Tomato Sauce 67 Egg Sauce 67 Tartar Sauce 67 Cheese Sauce 67 Orange or Lemon Sauce 67 Vanilla Sauce 67 Foamy Sauce 68 Hard Sauce 68 Caramel Sauce 68 Custard Sauce 68 Whipped Cream Sauce 68 Chocolate Sauce 69 Chocolate MarshmaJlow Sauce 69 Cranberry Sauce 69 Apple Sauce «9 Rhubarb Sauce 69 Prune Sauce 69 Apricot Sauce 69 SOUPS. Chapter XVI. Brown Stock Vegetable Soup Bouillon Split Pea Soup Clear Tomato Soup Cream of Tomato Soup Cream of Corn Soup Cream of Pea Soup 70 Cream of Celery Soup 72 70 Cream of Potato Soup 73 70 SOUP ACCOMPANIMENTS 73 71 Croutons 72 71 Soup Sticks 72 71 Cheese Straws 72 71 Cheese Sticks 72 72 HOW TO COOK IT 97 VEGETABLES. Chapter XVII. P age Page General Rules 73 Mashed Turnips 75 Time Schedules 73 Creamed Turnips 75 Mashed Potato 74 Scalloped Corn 75 Baked Potatoes 74 Succotash 75 Stuffed Potatoes 74 Cauliflower 75 Roasted Potatoes 74 Boiled Onions 76 Scalloped Potatoes 74 Spinach 76 French Fried Potatoes 74 Asparagus 76 Potato Chips 74 Creamed Celery 76 Baked Sweet Potatoes 74 Stewed Tomatoes 76 Candied Sweet Potatoes 75 Buttered Beets 76 Baked Squash 75 PICKLES, PRESERVES, JAMS, JELLIES. Chapter XVIIL General Directions for Canning 77 Grape Jelly 79 Canned Peaches 77 Currant Jelly 79 Canned Pears 77 Crab Apple Jelly 79 Canned Tomatoes 78 Orange Marmalade 79 Canned Beans 78 Cranberry Conserve 79 Canned Corn Canned Peas General Rules for Preserves Preserved Strawberries General Rules for Jelly 78 Grape Conserve 78 Chilli Sauce 78 Piccalilli 78 Chow Chow 78 Cucumber Pickle TABLE SERVICE, Chapter XIX. Rules for Table Setting 82 Menu Making Styles of Table Service 82 The Luncheon .... Afternoon Tea .... Menus for Supper or Luncheon Menus for Dinner .... Menus for Holiday Parties . 80 80 80 80 81 83 84 85 86 87 88 Perfect taking Results The first essential of success in home-baking is to employ a leavener that is pure and depend- able — one that raises evenly, and gives the bread and cake the right texture and appetizing appear- ance. The purity, uniform strength and perfect keeping qualities of RUMFORD The Wholesome BAKING POWDER insures whiter, sweeter, lighter cake and hot breads — it raises the baking just right, and re- stores the health-giving properties which fine wheat flour loses in the process of milling. Try Rutnford next baking day, and you will know why prominent food-experts commend it as a healthful and economical leavener* At Grocers — Everywhere FREE — Let us send you, free, a copy of our helpful cook book: "The Rumford Modern Methods of Cooking." RUMFORD COMPANY, Pro^dence, R. I. ^ i e t z ^e s t a. u r a n t and Bakery The Best Home Cook Uses No Finer Materials Than We Use Here ^ We demand the very best that the world provides. Flour, sugar, eggs, flavorings and and everything else must be of the highest grade if vt^e are to buy and use them. We ^ut Them in Our Foods Large Pies Many Kinds of Rolls Tea Biscuit Doughnuts - Crullers Water RoUs Long List of Cakes Cookies Wedihng and Specialties Anniversary Cakes We Serve Them in Our ^staurant Dinners Lunches Afternoon Tea Salads Desserts Quick-Bites fldl delightfully bright and attractive place, vnth expert waitress service and a constantly changed menu. Dietz Restdwurd^nt dwnd Bd^kery 249 Bridge St, Near Main St, Springfield, Mass. ^^Dietz Bread is Good Bread." Never bleached and always best — AMERICA'S HIGHEST GRADE FLOUR SANDS. TAYLOR 8l wood CO. Board of Trade Bldg., boston Branches in Providence and Worcester FRUIT for breakfast ' ' Of course- always! But make SURE that you serve only fresh, scientifically ripened fruits. Do you know lohere YOUR dealer buy»f BOND! Brothers The Pioneer Fruit House of New England BONDI BLDG. Springfield, Mass. Harry H. Lane Wholesale Confectioners Quality Goods Prompt Service 83 Virginia Street Springfield, Mass. W.C. BELDING A Store of Quality Groceries Meats Provisions \ Orders Delivered Promptly ( 457 State Street Springfield, Mass. The busy housewife s most vexing problem: ^'What dessert for tonighf s dinner?'^ flYou need no longer rack your brain trying to think of something new to tempt the family appetite. Your telephone wiD bring you the most deli- cious dessert there is: INDESSrS Ice Cream c4ll fl3L'vors— including YOUl^ f&'vorite. Sold everywhere in brick and bulk flYou may serve it freely to die youngest children, as we use no barreled goods and NOTHING CANNED. No wonder Indessi's is the leading ice cream! Have you tried Indessi's STRAWBERRY PUDDINGS? Bo that - TO DA T Indessi s Sultana Rolls — a rart treat! A. INDESSI— Highland Dairy 495 Berkshire Avenue Springfield, Massachusetts z here is always great attraction for young peo- pJe in the home where you find an Edison Phonog(r&ph It entertains or furnishes good music for a dance at a moment's notice. QHARLES H ALL, Inc. The Hall BuUding Springfield, Massachusetts The WORTHY The WORTHY The WORTHY I h6 most expert of cooks will now and then be jaded by her own best efforts. At such times she will find respite from her kitchen in our model Cafeteria where at modest prices she may "eat in comfort" food just as carefully pre- pared as she herself serves. M And our delightful upilain res- taurant IE sure to ch&im h«i. ortb)? Ibotel The best place in town to sto-p over-night — Springfield, Mc IllJv Every Meal a Pleasant Memory! The HIGHLAND Hotel Springfield, Mass. No. 247 Set Cutlery 10 piece set of knives, forks and spatulas, a? illustrated. Ground sharp and hand honed blades. Waterproof rubberoid handles. Blades pinned in. Price per set $4.60 R. A. Fife Corporation Specialists in School and Home Kitchen Appliances Mamaroneck. New York Write for Catalog: No. F17. -Nature packs millions of energizing, life - giving V I T A MI N E S into all good FRUITS- and VEGETABLES If it But most housewives kill them by over cooking. Cabbage, for instance, entirely loses its vfon- y, . derful vitamine content if you cook it any ^ lenght of time. garden or an To make sure of GETTING all the vitamines Orchard — you BUY-eat plenty of fresh fruits and green "We vegetables— cooked as little as possible. Serve Have It! more SALADS. Henry J. Perkins Co. Wholesale FRUITS and PRODUCE 435 Ihvight St, t at Market Square SPRINGFIELD, MASSACHUSETTS N.B. You may safeh cook TOMATOES as long as you please. For some unexplained reason their i/Hamines are not lost in cooking. And tomatoes, by the ')»ay, are especially rich in Vitamines. "Quality Oooch and Service"- There is a flavor in JACKSON'S CHOCOLATES We are distributors (or the largest line ot 5c a r s in th^ ,, 375 Washington St.. New York City. ;iililiS:I^EtII«fc THE HILLS BROTHERS CO.. NEW YORK Bread C a s e s Cut stale bread in 2 in. slices, scoop out with a biscuit cutter leaving a layer at the bottom. Fry in deep fat and U3e as a patty shell. D elmonico Puddli ng Cut bread in small pieces, add egg and milk, sprinkle with nutmeff and sugar. Bake until light brown. DEXTER'S MOTHER»S Bread—. The 'BEST Since 1893 Cheese Stick s Cut bread in narrow strips 1-2 in. wide, sprinkle with grated cheese and toast. Cinnamon Toast Toast bread. Turn, spread with butter, sprinkle with sugar and cinnamon and toast until light brown. HANDY'S Delicious 'Roast Ham -the most satisfactory ham for frying and boiling. t And any of your friends who have taken it on picnic trips will tell you that it makes the finest SANDWICHES one ever tasted. Try some Handy Ham Sandwiches next time you go on an outing or when the "crowd" drops in for tea. H. L. HANDY Compdwny Mamifacturers of HIGH GRADE SAUSAGE PRODUCTS Wholesale Dealers In CHICAGO DRESSED BEEF. PORK. HAMS. POULTRY. LARD. BUTTER. EGGS. CHEESE. ETC. 31-45 Hampden Street Spring^field, Mass. *See the Roast Ham recipe on page 47 tSee the Boiled Ham recipe on page 48 rCOOKING Apparatus- for Hotels, Schools and Institutions Qpecialists in •^C H I N A , GLASS and SILVERWARE and quality Cook- ing Utensils. Call, write, telephone or telegraph—and an expert will be at your service. Morandi Proctor Company Manufacturers 86 and 88 Washington St. BOSTON Use MINER'S BEST COCOA and Baking' Chocolate in connection with recipes in thit book. HANDY CHOCOLATE COMPANY Sprinifield, Ma«». Look! -Read! -THINK!. A carpenter does not do all his work with one tool. Don't try and make good pastry with Bread Flour. _Fine Gold Fancy PASTRY FLOlHt is milled from soft ivhcte