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Title: The Neighborhood Cook Book
Author: Council of Jewish Women
Publisher: Portland, Oregon: Press of Bushong & Co.

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> APPETIZERS

"If nature did not give you
That which is yours by right
Just nibble at these dainties
To give you appetite."

Anchovy Relish

Cut pieces of bread round. Wash and make the anchovies boneless; chop them fine. Take a piece of sweet butter (tablespoon) for one dozen anchovies; stir to a cream. Put it on the bread. Grate the white of eggs on top, or the yellow, or use both. Garnish with parsley.

Artichoke Relish

On small squares of toast, spread pate de foie gras, place artichoke hearts on top, filled with chopped olives and mayonnaise.

Artichoke and Shrimps

Take an artichoke which has been boiled, scoop out and fill with shrimp salad; serve a small caviar sandwich on the same plate.

Algerian Hors d'Oeuvre

Select four fine lemons, wipe carefully, cut in halves and scoop out the pulp. Remove the tough inner skin and seeds, and to the pulp add one box of boneless sardines, and fill shells.

Canape Lorenzo

Chop a medium sized shallot, fry without coloring in two ounces of butter; add one tablespoon of flour, and in one minute one pint of cream. When hot, add one pint of crab meat, salt, and cayenne pepper to taste, and bring to a boil. Cut bread one-quarter of an inch thick into round pieces and toast


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on one side only. Cover the toasted side with the crab and spread with a thick layer of butter prepared as follows:

Mix well together one-quarter pound butter and one-half pound of grated cheese. Powder with paprika. Put your canapes on a buttered dish, and color in the oven.

Caviar Canape a la St. Dunstan

Spread caviar on squares of hot buttered toast. Season with a little lemon juice. Put on a slice of tomato, on top of which is a bit of thick mayonnaise.

Cheese Canape

Toast circular pieces of bread, sprinkle with a layer of grated cheese, season with paprika, cayenne, mustard and salt. Place on tin sheets, and bake until cheese is melted.

Chicken or Goose Livers

Boil livers until very tender, take from water and mash while hot. Add piece of butter, salt, pepper, paprika, Worcestershire sauce, and juice of a lemon. Spread on toast. Put a slice of hard boiled egg in center, with a bit of caviar on the egg.

Combination Appetizer

Cover a medium sized plate with lettuce (cut in ribbons). At suitable intervals arrange the following: One artichoke heart covered with caviar; one rather thick slice of a large sized tomato, on which has been placed a layer of asparagus tips, with mayonnaise; one beet (boil and if liked, dipped in French dressing) scooped out sufficiently to hold one-half an egg which has been filled with chicken liver postate. Garnish with a few assorted stuffed olives and a slice of lemon sprinkled with paprika. Serve well chilled.

Dressing for Crab, Lobster, or Shrimp Cocktail

One tablespoon mayonnaise, one teaspoon Chili sauce, one teaspoon chopped green pepper, one teaspoon chopped pimentos, salt, paprika and a little vinegar.

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Crab Cocktail

For two large crabs use the following ingredients: One full cup mayonnaise, juice of one lemon, one tablespoon Worcestershire sauce, one-half bottle or a little more Chili sauce, one large bell pepper and two pimentos chopped fine, salt, paprika, pepper. This serves seven people.

Eggs a la Russe

Have eggs boiled hard (twenty minutes). On a lettuce leaf, place a slice of tomato, then half of a hard boiled egg. Have caviar mixed with grated onion, pepper and lemon juice. Spread on the egg, and then spread with mayonnaise. Sprinkle finely chopped parsley on top.

Egg Appetizer

Boil eggs hard. Cut a slice off the end so that the egg will stand firm. Dip egg in French dressing, then with a pastry bag arrange sardellen butter on the top of egg. Have ready small squares of toasted bread, spread with a thin layer of sardellen butter, on which to stand the eggs. Caviar, mixed with some finely chopped onion (pepper and lemon juice may be used instead of sardellen butter), but mayonnaise must be used over the caviar.

Eggs in Jelly

Make a jelly that is firm, but will quiver, of any good gelatine, flavored with soup stock that has been well strained. It is better to make it the day before in order to have a firm jelly. Arrange slices of cold smoked tongue cut mediumly thick in the bottom of a mold. On each slice of tongue place a poached egg and allow the egg to cool. Be sure that your eggs are poached in the rings, are well done, and perfect in shape. Melt your gelatine and stock and allow them to cool, not to stiffen, and pour over the eggs, filling the space. Serve individually on top of lettuce leaf and decorate plates according to fancy. If liked, serve with mayonnaise.

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Grape Fruit Salad

Remove from the skin the cells and juice; add a little sugar, and if desired, chopped pineapple and a few Maraschino cherries. Serve very cold in thin glasses, surrounded with crushed ice, or in fruit shells.

Marrow Bones

Six marrow bones, one teaspoon salt, parsley. Have your butcher cut the marrow bones three inches thick and scrape the sides perfectly clean. Place in a hot oven for six minutes. Salt and send to table at once. Dress in a parsley bed and serve with toast points.

Hot Oysters Hors d'Oeuvre

Stamp out rounds of bread two inches in diameter and one-fourth an inch thick. Spread these with butter and brown them in the oven, or in a frying pan in a little hot butter. Spread with anchovy paste, and on the paste set a small piece of bacon, hot and broiled to a crisp. Over the bacon set a hot broiled oyster. Spread with maitre d'hotel butter. Sprinkle the oysters with a very little finely chopped parsley and serve at once.

Filled Lemons

Cut lemons basket shape, scoop out and fill with asparagus tips and pour mayonnaise over them. Serve individually, and around the lemons put a sardine, an olive, and some caviar, and serve on greens.

Oyster Relish

Choose fine ripe tomatoes, skin and take out centers. Fill with a dozen blue point oysters, some finely chopped celery, a dash of tobasco sauce, a little lemon juice, and a pinch of salt. Place each tomato on a bed of lettuce leaves, and cover with mayonnaise.

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Canned Pears, Stuffed

Fill the open spaces in canned pears (halved) with preserved ginger, cut fine. Place pear on crisp lettuce leaves. Surround with whipped cream, garnish with thin slices of preserved ginger. Canton ginger is the best.

Plaza Appetizer

To each person--one hard boiled egg. Remove yolk without breaking white, and refill with caviar and a bit of minced onion. Put top of egg on again. On each plate place one crisp lettuce leaf, on that a small square of toast, on which is a heart of artichoke. Place the filled egg on this, and last, a sardellen which has been separated and cleaned.

Shrimp, Anchovy, Caviar Canape

Have ready round pieces of toast. Spread them carefully with caviar. Chop the yolks and whites separately of two hard boiled eggs. Put a row of chopped white around edge of toast and then the chopped yolks. On the top of each canape place three whole anchovies and one shrimp. Garnish with a bit of parsley and lemon. Serve on lettuce leaf.

Tomato Aspic With Shrimps

Can of tomatoes, two teaspoons sugar, one-half bay leaf, salt, pepper, paprika, parsley. Boil for a few minutes, strain, and add to one-half box Knox's gelatine dissolved in one-half cup boiling water. When slightly thick, mix with half pound of shrimps, and fill individual, or one large mold. Serve on lettuce leaves with mayonnaise.

Watermelon and Canteloupe Balls

Select ripe, sweet melons; cut the meat of same with a potato cutter (used for cutting small round balls) and chill. When ready to be served, arrange in high stemmed glasses, and pour over champagne, or other sweet wine. Can be used for luncheons or dinners.

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Schacht Cocktail
(Hotel Portland)

One oyster, one clam (hard shell), two crab claws on lettuce, caviar on lettuce, one piece of lobster, two anchovies, a teaspoon of minced onion, one-half lemon. Serve on ice.

Westphalia Ham and Chicken Salad

Make a cornucopia of Westphalia ham (tie with a colored ribbon to match table decoration). Fill with chicken salad.

Salted Pecans

Immerse the nuts in water for a few moments, then drain and dry thoroughly. Put them into a baking pan, and add one-half ounce of butter to one pound of nuts. Sprinkle liberally with salt. Put in a moderate oven, shifting the nuts every few moments, until crisp, then spread on soft paper to cool.

Salted Almonds

Blanch and dry the nuts thoroughly. Put them into a baking pan, allowing one-half ounce of butter to a pound of nuts. Sprinkle with salt, and put into a hot oven, gradually lessening the heat, and turning them frequently with a spoon until a golden brown. Remove from the stove, and spread on soft paper to cool.

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> BREAKFAST DISHES

"I like breakfast time better than any other moment of the day, no doubt has settled on one's mind then, and it presents a clearer mirror to the rays of things."

> CEREALS

Table for Cooking

Use one teaspoon salt to one quart water. In using prepared cereals, cook them at least twice as long as the time given on the package.

Rolled wheat, rolled oats, rolled barley: Two to three cups water to one cup meal. Cook one hour.

Cornmeal and coarse oatmeal: Four cups water to one cup meal. Cook two to three hours.

Fine hominy: Four cups water to one cup meal. Cook one hour.

Cream of wheat, farina, germea, wheatine: Five cups water to one cup meal. Cook one-half hour.

Method of Cooking

1. Measure water and put in upper part of double boiler. Put on stove to boil.

2. Add salt, and when boiling, sprinkle in the required amount of meal, stirring all the time to prevent lumps.

3. When thickened, put into the double boiler and cook the required length of time. Do not let the water in the lower part of boiler boil away.

4. Serve with milk or cream.

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Baked Eggs

Butter a muffin pan. Break an egg into each compartment, being careful not to break the yolk. Put on each egg a bit of butter, a little salt and pepper, and bake in the oven from four to six minutes. Nice to serve with a creamed shrimp gravy.

Eggs Buckingham

Make slices of milk toast, and arrange on large platter that can go into the oven. Scramble eggs, leaving slightly underdone. Pour over toast, and cover top with grated cheese or catsup. Return to oven, and if cheese is used, let remain in oven until cheese is melted. If catsup is used, just leave in oven long enough to harden eggs a bit.

[Illustration: An illustration of a cereal box.]

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Creamed Eggs

Melt one teaspoon butter; add one-half cup sweet cream, salt and paprika. When hot, slip in four eggs, one at a time. When they are set, sprinkle with grated cheese, lay each egg on a piece of toast, pour over the cream, and serve at once.

Eggs in a Nest

Separate the white of an egg from the yolk. Beat white stiff and dry; put it in a cup or small bowl, and make in the top of it a hollow the size of the yolk. Then put the yolk in carefully, and cook in a covered saucepan containing boiling water, until the white is firm (about two minutes). Serve in a cup.

Eggs Vermicelli

Two and one-half tablespoons butter, two and one-half tablespoons flour, one and one-half cups milk, one-fourth teaspoon salt, one sprinkle pepper, four to six slices toasted bread, three hard boiled eggs. Make a white sauce of the first five ingredients. Chop whites of eggs, and add to white sauce. Pour over toasted bread. Press the yolks through a strainer, and sprinkle over the top.

French Toast

One egg, one teaspoon salt, one cup milk, four to six slices stale bread. Beat the egg lightly with a fork, in a shallow pudding dish. Add salt, cinnamon and milk. Soak the bread in this until soft. Turn the slices by putting those underneath on the top, and dip the custard over them, being careful not to break them. Have a griddle hot and well buttered. Brown them on one side, and then put a piece of butter on the top of each slice, turn, and brown on the other side. To be eaten hot with butter, or with sugar and cinnamon, if desired.

German Toast

Dip slices of stale bread in sweet milk, and then in beaten egg. Fry in hot butter. When fried, sprinkle sugar and cinnamon on top.

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French Pan Cakes

One cup sifted flour, one saltspoon salt in flour, four eggs, one cup milk. Separate the eggs, beat yolks, and put in flour. Then gradually add milk, and mix to a smooth paste. Beat whites of eggs to a very stiff froth, add to batter, and put small spoonfuls on griddle pan. Spread cakes with butter, shake sugar and cinnamon over them and serve hot.

French Pancakes II

To the beaten yolks of four eggs add one-half teaspoon salt, two teaspoons sugar, one tablespoon melted butter, one cup sweet milk. Pour this mixture on two-thirds cup flour into which one-fourth teaspoon Crescent baking powder was first sifted. Beat to a smooth batter. Add remainder of the mixture and last the beaten whites of the eggs. Fry in butter, using about three tablespoons at one time. Spread all over the pan. Fry a nice brown on both sides. Spread with butter, then jelly, roll and sprinkle with powdered sugar. If preferred, just use sugar on the inside or roll and send to table, serving syrup with them.

German Pancakes
(Mrs. Nettie Koch's)

Use a large skillet, about three inches deep. Make a thin batter of about one cup of milk and a tablespoon of flour, and break into this three whole eggs, beating well. Take a slice of butter about one-half an inch in thickness, melt and when hot pour into it the above batter; when brown, use a large cover to fit over the skillet, and turn the omelet on this cover. Add more butter and return the omelet to brown on the other side, keeping the cover on until the omelet is done. Serve on a hot platter and sprinkle with powdered sugar.

German Pancakes

One cup flour, one cup milk. Make into a smooth batter; break in six eggs, one at a time, and a pinch of salt. Heat a medium-sized frying pan, grease well, put in about three cooking spoons of the batter. Fry brown on one side; turn and put in a hot oven. Cook until well puffed up and brown. Serve with sugar, syrup, jelly or honey.

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Graham Gridle Cakes

One quart graham flour, salt, one teaspoon Crescent baking powder, three eggs, and milk enough to make a thin batter. Have griddle very hot and well buttered.

German Omelet

Yolks of two eggs beaten light and mixed with one teaspoon sugar, one-half teaspoon cinnamon, one tablespoon cracker meal, one saltspoon salt, added to whites beaten stiffly. Mix all ingredients well, and fry in well-buttered pan.

Rice Waffles

To one quart milk add: one-half teaspoon salt, one-half cup sugar, two teaspoons Crescent baking powder, three eggs beaten very lightly, one-half cup melted butter, one cup cold boiled rice. Add sufficient milk to make a thin batter. Bake on waffle iron.

Chicken Livers
(Mrs. Nettie Koch's)

Wash the livers, drying them thoroughly. Season with salt, pepper and ginger, and roll them in flour. Take half quantity each of butter and goose fat, let it get very hot, then brown quite a lot of thinly sliced onions in the same. Add the chicken livers, turning constantly until done, which will require about six minutes.

Scrambled Eggs

Put one tablespoon butter into a hot frying pan to cover entire pan. Break and stir (not beat) six eggs. Add salt and pepper. Put in hot pan, and stir briskly, taking care not to overcook. Turn on to hot platter.

Shirred Eggs

Butter an egg shirrer or a small vegetable dish. Cover bottom and sides with bread crumbs. Slip in an egg, and cover with seasoned bread crumbs and a little catsup. Bake in a slow oven until crumbs are brown.

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Shredded Wheat Biscuit (For Breakfast)

Warm the biscuit in the oven to restore crispness, and don't burn. Pour hot milk over it, dipping the milk over it until the shreds are swollen. Then pour a little cream over the top of the biscuit, or serve with cold milk or cream, according to the individual taste.

Matzos Meal Pancakes

Use two eggs for one person. Separate the whites from the yolks of two eggs. Add pinch of salt to the whites and beat stiff. Beat the yolks, adding when light one teaspoon matzos meal or cracker crumbs. Stir the whites lightly through the yolks. Pour into a well-buttered frying pan. Dot bits of butter on top, and when nice and brown, turn. Put butter, sugar and cinnamon on top, and serve immediately.

Matzos Pancakes

Soak about three matzos. Press out all the water, rub to a cream. Add pinch of salt, three tablespoons sugar, one-fourth teaspoon cinnamon, little grated lemon rind, two beaten eggs, a few chopped almonds, enough matzos meal to thicken the batter. Do not get it too stiff. Fry like hot cakes, a spoonful at a time, in good butter. Serve with sugar or syrup.

Omelet au Fines Herbes

Two green onions, three sprigs parsley, a little celery, four eggs, salt, pepper, two tablespoons milk, butter. Chop onion, parsley and celery very fine. Beat eggs in a bowl, add salt and pepper, milk and the chopped greens. Put butter in frying pan, and when hot turn in eggs and let set. When one side is light brown, double half over, and serve hot.

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Omelet

Four eggs. Add to well beaten yolks one small cup milk, one teaspoon flour rubbed smooth in some of the milk; lastly, well beaten whites. Have skillet hot, put in a tablespoon of butter, and pour in the mixture. Cook until it begins to thicken. Then put in oven, and bake to a delicate brown. Fold over, and turn out on a heated platter.

Puffy Omelet

One egg, one teaspoon water, one teaspoon butter, one teaspoon sugar, little salt. Beat yolk, then add salt, sugar and water. Beat white of egg stiff, then fold into yolk mixture. Turn into hot buttered omelet pan, cook over moderate heat until slightly brown on the bottom, and set in moderate oven until baked through. It is cooked when firm to touch. Fold, turn out on hot buttered platter; serve at once.

Plain Omelet(for one person) Two eggs, three tablespoons milk, a little salt. Beat yolks and whites of eggs separately. Add milk to yolks, and fold in the whites of eggs. Put a piece of butter in a spider and heat. Then pour the mixture in, and let cook for six minutes.

Maryland Panned Oysters

One heaping tablespoon butter, one dozen large oysters, one wine glass sherry, two slices toast. Put the butter in a saucepan over the fire; when brown throw the oysters in and stir till the edges curl. Dust with pepper and add wine glass of sherry or Madeira. Turn the oysters out on the toast, and serve hot.

Poached Eggs on Toast

Have a shallow pan two-thirds full of boiling water, salted, allowing one teaspoon salt to one pint of water. Put a slightly buttered muffin ring in the water. Break egg carefully into cup, and slip into muffin ring (in the water). Water should cover egg. When there is a film on the top, and the white is firm, carefully take up ring and egg with a buttered griddle cake turner, and place egg on piece of toast.

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Southern Rice

Into four quarts of boiling water put one cup of rice and one teaspoon of salt. Let boil twenty minutes. Remove from stove, put in a large strainer, and wash thoroughly with plenty of cold water. Stand over a pot of steaming water, and let steam for fifteen minutes. Serve with cream.

Tomato Omelet

Skin two or three tomatoes, cut in slices, and fry in butter. Beat up three eggs to make omelet, and season with salt and pepper. Warm some butter in a pan, put in eggs, stirring well to keep from adhering to pan, and then mix in the tomatoes. Turn out omelet on plate, doubling it in two. Another way is to roll up the tomato in omelet and serve with tomato sauce.

Waffles I

Two cups flour, two teaspoons Crescent baking powder, two teaspoons sugar. Work into all of this a large tablespoon of butter, a pinch of salt, with two beaten eggs and one and one-fourth cups milk.

Waffles II

Two eggs beaten separately, three-fourths cup melted butter, four cups flour, two teaspoons Crescent baking powder, sufficient milk to make a thin batter. Use three tablespoons batter to a medium-sized waffle iron. The iron must be hot and well greased. This makes a dozen large crisp waffles.

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Olympic Flour
Olympic Pancake Flour
Olympic Wheat Hearts
Olympic Cake and Pastry Flour

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> BREAD

"The very staff of life
The comfort of the husband, the pride of the wife."

Bread was one of the earliest foods of man, being used long before history was written. The first mention we find in the Bible in Genesis, in the words of Abraham to the angels: "I will fetch a morsel of bread."

In Switzerland, in the prehistoric times, stones for grinding meal and baking bread, and even the bread itself, in the form of round cakes, have been found. The Egyptians knew the art of bread-making, and baked loaves and cakes in great variety of form and flavor. One ancient Greek writer names sixty-two kinds of bread in use. In Rome there were many bakeries.

In our own day, bread is found in a variety of forms, many nations having a characteristic way of mixing it and baking--such as black bread of Germany, oat cakes of Scotland, rye cakes of Northern Sweden, baked only twice a year, and the Passover cakes or unleavened bread of the Jews.

Bread forms the staple food of a large part of the human race, and is often the only subsistence of the poor.

It should be palatable, nutritious and digestible. To fulfill these conditions, the flour must be rich in nutriment, the bread light and porous, and the baking develop the flavor, and render the food materials assimilable.

Wheat produces a nutritious flour, in which the starch is in a digestible form. It has a further advantage


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over other grains; the kernel can be easily separated from the chaff; it is grown in almost every part of the world.

The earliest form of bread was made simply by mixing flour and meal with water, and baking it into tough hard cake.

The earliest method of producing light bread was by yeast. It is still the most satisfactory.

The ancient leaven bread was made by mixing flour and water together and letting it stand until fermented, and in some places, salt-rising bread is still made that way.

Yeast is a tiny one-celled plant, about 1-2000 of an inch in diameter, belonging to the class of budding fungi. In a certain temperature there appears in each one of these yeast cells two, three or four rounded bodies called spores. These expand and burst, and the spores are set free as new cells, to produce a new generation of yeast. Yeast requires food, like other living things. Moisture, oxygen, some nitrogenous matter, salts or mineral matter, and carbohydrates, especially sugary substances, are needed for the growth. Temperature is also important, 70° to 85° F. being most favorable.

Three kinds of yeast are used for bread-making; liquid (home-made or brewers), dry, and compressed yeast.

Liquid yeast is prepared from potatoes, sometimes with the addition of hops, sugar, and enough yeast to start fermentation. Dried yeast finds its sale among those too far removed from markets to procure fresh yeast.

Compressed yeast, a most popular form, is a by-product in the manufacture of whiskey. It is prepared by skimming the masses of yeast from the surface of the fermenting liquid, sifting it and washing it repeatedly with fresh water; starch is then added, and it is formed into cakes of different sizes and wrapped in tinfoil. A fresh cake is essential for good results.

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Baking Powder Biscuits

One tablespoon butter, one tablespoon kaola; mix with two cups flour, two teaspoons Crescent baking powder, salt; add enough milk to make a light dough. Roll thin and bake in quick oven.

Biscuits

One quart flour sifted twice with three teaspoons Crescent baking powder. Shortening size of large egg, half butter, half lard. If you only use butter, take twice the size of an egg. One rounding teaspoon salt. Sweet milk enough to make a soft dough. Roll thin and bake in hot oven seven to ten minutes.

Breakfast Rolls

Put one pound of flour in a bowl; mix one ounce Fleischmann's yeast, one ounce butter, and a little salt with one-half pint warm milk and water. Make a hole in the center of the flour, and pour in yeast. Cover with a cloth and leave in warm place for three hours. Then knead to a light dough with one-half pint of warm milk and leave in a warm place for one-half hour. Then turn the dough on a board and make into any fancy shapes. Let it rise for awhile. Brush over rolls with a little milk or warm butter, and bake fifteen to twenty minutes.

Brown Bread

One cup corn meal, three cups sweet milk, one cup molasses, one teaspoon salt, one teaspoon soda dissolved in hot water, one cup bran and graham enough to make a stiff batter. Bake in a very slow oven.

Bran Muffins

Two cups bran (Educator), one cup whole wheat flour (measure after sifting), one-half teaspoon soda mixed with the flour, pinch of salt, two tablespoons New Orleans molasses, one egg beaten lightly, one tablespoon melted butter, milk enough to make a stiff batter. Mix bran, flour, butter, molasses, salt and one egg, then add milk and last the soda dissolved in a small quantity of boiling water. Bake in hot buttered gem pans about twenty minutes.

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Boston Brown Bread

One cup corn meal, one cup graham flour, one cup sour milk, one-half cup sweet milk, one-fourth cup molasses, two large tablespoons brown sugar, one egg, butter size of an egg, one tablespoon baking soda dissolved in a little hot water, little salt. Steam two and one-half hours. Have water boiling when you put it on to steam.

Corn Muffins

One cup of cornmeal, one-half cup flour, into which sift two teaspoons Crescent baking powder. Wet this with two cups of sweet milk, add one teaspoon butter, one teaspoon salt and one teaspoon sugar. Beat the yolks of two eggs lightly and add, and lastly the stiff beaten whites. Bake in muffin rings. Eat cold.

Cornmeal Gems

One cup flour, one-half cup cornmeal, one-third cup sugar, four teaspoons Crescent baking powder, one-half teaspoon salt, one egg, one cup milk, one tablespoon melted butter. Sift the dry ingredients together, add the milk, then the egg well beaten, and lastly the melted butter. A quick oven is required.

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Corn Bread, New Orleans

Two cups sifted cornmeal, one-half cup flour, two cups sweet milk, two well beaten eggs, one-half cup molasses, one teaspoon salt, two tablespoons melted butter, two level teaspoons Crescent baking powder. Mix the meal and flour smoothly with the milk, then add butter, molasses and salt, then eggs and baking powder. Beat thoroughly all together. Bake nearly an hour in well buttered tins.

Corn Bread (Southern)

Two cups flour, two cups cornmeal, one teaspoon salt, one teaspoon sugar, four teaspoons Crescent baking powder, three tablespoons melted butter; two eggs, whites beaten separately; three cups milk. Sift flour, meal, sugar, salt and baking powder together, then add butter, yolks of eggs and milk. Beat all well together, lastly, folding in the beaten whites.

Corn Bread-1

One quart sour milk, one heaping pint corn meal, one teaspoon soda, one teaspoon salt, one egg, lump of butter.

Corn Bread-2

One cup white flour, one cup yellow cornmeal, one cup milk, one-fourth cup sugar, two tablespoons melted butter, one yolk of egg, two teaspoons Crescent baking powder. Bake in a shallow pan.

Date Loaf

One cup flour, one teaspoon Crescent baking powder, one-half teaspoon salt, one cup sugar, four eggs, one teaspoon vanilla, one pound dates, one pound walnuts. Prepare dates and walnut meats; do not chop, use them whole; put them in a bowl, sift over them flour, baking powder, salt and sugar together, add well beaten egg yolks. Fold in whites and flavoring. Bake one hour in a moderate oven. When cold, slice in thin slices with a sharp knife. Serve as you would coffee cake.

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Egg Biscuit

Sift together a quart of flour and three heaping teaspoons of Crescent baking powder. Rub into this thoroughly a piece of butter the size of an egg; add two well beaten eggs, a tablespoon of sugar, a teaspoon of salt. Mix all together quickly into a soft dough with one cup of milk, or more if needed. Roll out nearly half of an inch thick. Cut into biscuits and bake immediately in a quick oven for fifteen to twenty minutes.

Five o'Clock Tea Biscuits

Mix one-fourth of a pound of flour and one teaspoon Crescent baking powder, one cup of sugar, the rind and juice of two lemons with one-half pound of butter, which has been worked into a smooth paste, add to this the whites of two eggs and a little milk. Roll this and cut into biscuits, and brush them over with the yolks of the eggs. Sprinkle with a little sifted, pulverized sugar and bake in buttered tins.

English Muffins

One pound flour, one ounce Fleischmann's yeast, one teaspoon salt, one teaspoon sugar, one pint warm milk. Put flour, salt and sugar in bowl. Soak yeast in a little warm water, add it to flour and stir in milk. Beat well, sprinkle some flour on top, cover with cloth, and allow it to rise. When quite light, place some muffin rings on a greased griddle, and half fill with the dough. When it has risen to the top of rings bake with a slow fire. Do not let them brown. When they are baked on the bottom, turn them with cake turner and bake on the other side. When baked pull each in half and toast. Butter well. Put them together again and serve very hot.

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German Coffee Bread

One cup scalded milk, one-fourth cup sugar, one-third cup butter, one-half teaspoon salt, one egg, one-third Fleischmann's yeast cake dissolved in a little warm milk, one-half cup seeded and chopped raisins. Add butter, salt and sugar to milk. When lukewarm, add dissolved yeast cake, well beaten egg, raisins and enough flour to make stiff batter. Let rise over night. In the morning spread in buttered dripping pan one-half inch thick. Cover, and let rise again. Before baking, brush over with beaten egg, and cover with following mixture: three tablespoons melted butter, one-third cup sugar, one teaspoon cinnamon.

Gluten Bread

Two cups lukewarm water, one-half cake fresh Fleischmann's compressed yeast, three and one-half cups gum gluten (ground), one-half teaspoon salt. Soften yeast in small quantity of water. Mix all the ingredients together to a stiff dough, and knead very thoroughly, using a little more gluten if necessary to keep it from sticking to the board. Avoid having the water too warm, or the bread will be very sticky. Shape into a loaf, place in a buttered pan and let rise about two and one-half hours, or until double in bulk. Then bake about forty-five minutes.

Ginger Bread I

One cup molasses, one-half cup brown sugar, one-half cup milk, three-fourths teaspoon each of mace, cloves, cinnamon and ginger, one-half teaspoon soda, two eggs, one and one-half cups flour, one-half cup butter. Bake in shallow pan.

Ginger Bread II

One cup