Title: Washington Women's Cook Book
Author: Jennings, Linda Deziah
Publisher: Seattle: The Washington Equal Suffrage Association
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[Illustration: Two crossed pennants at the top of the page are inscribed with the words "VOTES FOR WOMEN" and "GOOD THINGS TO EAT", while a banner stretching diagonally from the middle to the bottom of the page reads "WASHINGTON WOMEN'S COOK BOOK".]
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Give us a vote and we will cook
The better for a wide outlook
WASHINGTON WOMEN'S
COOK BOOK
PUBLISHED BY
THE WASHINGTON EQUAL SUFFRAGE
ASSOCIATION
>
COMPILED BY
LINDA DEZIAH JENNINGS
1909:
TRADE REGISTER PRINT
SEATTLE, WASH.
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STATE EXECUTIVE BOARD
President, MRS. EMMA SMITH DEVOE,
Thorp
Vice-Presidents
MRS. MAY ARKWRIGHT HUTTON
Hutton Bldg., Spokane
MRS. JENNIE JEWETT, White Salmon
MISS ELLEN GRAHAM, Avon
Cor. Secretary, MRS. ELLEN S. LECKENBY
Brighton Beach
Rec. Secy., MRS. ANNA E. GOODWIN, Columbia
Press, Eastern Washington,
MRS. M. LA REINE BAKER
"The Spokane," Spokane
Treasurer, DR. CORA SMITH EATON
1629 14th Avenue
Auditors
ANNA W. SCOTT, D. O., West Seattle
MISS BERNICE SAPP, Olympia
Historian, MRS. BESSIE I. SAVAGE
212 23rd Avenue North, Seattle
Member of National Executive Committee
MISS ADELLA M. PARKER
419 Boylston Avenue North, Seattle
Trustees
MRS. B. B. LORD, Olympia
DR. SARAH KENDALL, 477 Arcade, Seattle
MRS. GEORGE B. SMITH, Anacortes
Chairmen of Standing Committees, State Members
MRS. ELIZABETH PALMER SPINNING, Puyallup
Letter Writers, MRS. LUCIE F. ISAACS, Walla Walla
Headquarters, MRS. C. M. MILLER
1902 E. Thomas St., Seattle
Literature, MRS. E. M. WARDALL
West Seattle
Legislation, MRS. HOMER M. HILL
1227 Main St., Seattle
Labor Unions, DR. LUEMA G. JOHNSON
1014 Sixth Ave., Tacoma
Publication, MISS LINDA JENNINGS
La Conner
House-to-House Canvass,
MRS. EDITH DE L. JARMUTH
32 Westminster Apartments
9th Ave. and Marion St., Seattle
Educational, MRS. MARGARET HEYES HALL
Vancouver
Superintendent of Parlor Meetings
MRS. NELLIE M. RENINGER
The Bulletin
MISS MAY GRINNELL, Editor
499 Arcade, Seattle
MISS MARGARET W. BAYNE, Manager
Kirkland
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PREFACE.
A preface to a compilation of cooking recipes may seem to many to be quite unnecessary, but let us look deeper for a moment and we will see that modern cooking represents the evolution of civilized life. Students of the human race declare that it was woman who first discovered how to build a fire; these learned ones are divided in opinion as to whether she was actuated by a desire to make more palatable the food for her offspring, or to keep it warm. Nevertheless, with the ability to make a fire began cookery. The inventive genius of those first months made up a cook-book, limited indeed, yet passed on from mother to daughter as the best product of the wisdom of their times.
We present you these recipes, product of the civilization of our times. In them are represented science, art and the human desire to produce things beautiful.
Are not our desserts and salads things of beauty and the joy of a moment?
Home, a smiling woman, and a good dinner--does not the heart of man yearn toward this trio at evening time? In the best interests of all concerned, we offer you this little book.
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ACKNOWLEDGMENT AND EXPLANATION.
We wish that every person who has contributed recipes for the compiling of this cook-book would take this as a personal letter of thanks. It may be possible that your recipe was not used; so many duplicates of certain things were sent in that it was not possible to use them all.
Then again, it was not definitely decided that the recipes were to be signed, until much work had been done; so many good recipes had been received to which it was impossible for us to obtain signatures.
This is the Washington Women's Cook-Book, and we have tried hard that all might be represented by name. For obvious reasons, that had been received to which it was impossible for us to obtain signatures in it, as a means of good cooking and sure voting.
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Dedication
[Illustration: A decorative square containing a capital "T".]
To the first woman who realized that half of the human race were not getting a square deal, and who had the courage to voice a protest: and also to the long line of women from that day unto this, who saw clearly, thought strongly, and braved misrepresentation, ridicule, calumny and social ostracism, to bring about that millenial day when humanity shall know the blessedness of dwelling together as equals.
To all those valiant and undaunted soldiers of progress we dedicate our labors in compiling this volume.
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Soups
"The man who neglects to vote shows small interest in the welfare of his country and is not a good citizen. What shall we say of the patriotism of the woman who would not vote if she could!"
So many good soups are found in other departments of this book that we have not considered many kinds here.
The soups in the department, "Food for the Sick," are especially fine.
Seven pounds of
beef, three quarts of
cold water, six
pepper corns, six
cloves, one
bay leaf, one teaspoon of
thyme, one sprig of
parsley, two cups of chopped
vegetables, two teaspoons of
salt. Cut the
meat in one inch cubes, put two-thirds of it in a kettle with three quarts of
cold water, let stand for an hour, put the one-third of
meat in a skillet with some of the
trimmings and
marrow from the
bones, brown and add to the stock. Let it simmer four or five hours, then add the seasonings and vegetables and simmer one hour, then strain. When cold the grease will rise to the top and form a thick cake. This you take off and the stock forms a jelly-like substance.
Cut a large grown
chicken into pieces and cover with
cold water. Add one teaspoon of
salt and let simmer for several hours, or until perfectly cooked. Then add one-fourth cup of chopped
celery, one blade of
parsley, a small
onion, a tiny bit of
mace, and let it simmer one-half hour longer. Strain and it is ready for use.--From "What to Cook and How to Cook It."
One pint of strained
tomatoes, one pint of rich
soup stock, a piece of
bay leaf no larger than a silver quarter, two
cloves, one-half teaspoon each of
paprika, salt and
soda, one tablespoon each of
sugar, chopped
onion (partly fried),
flour and
butter.
Put all ingredients together, omitting butter and flour,
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simmer for half an hour, then strain. Rub flour and butter together until smooth and thicken the soup.
If this is made exactly as the recipe is given it will be found to be a very excellent soup.
MRS. D. O' LEARY, Seattle.
Cook
tomatoes until tender, or use
canned tomatoes, mash and strain to remove seeds, return to the fire and season with
salt, very little
red pepper or
paprika and a small piece of
butter. If too thick add a little
hot water.
MRS. GEORGE SMITH, Anacortes.
Take
shank of beef, boil and skim, cut into small pieces a large bunch of
celery, boil in the broth until tender, add
seasoning and cup
rich cream.
Chicken Cream Tomato Soup. |
One quart
chicken stock, one can
tomatoes strained, season to taste, one half cup
cream added last.
Brown beans boiled until very soft, put through a colander, add about a pint, or more if desired, to one quart of strained
meat stock. Season with
pepper and
salt and a pinch of
cayenne. Just before serving add
juice of one lemon, and two
hard boiled eggs chopped very fine.
MRS. LOLA FOWLER, Stanwood.
Put on to heat one quart of good
rich milk; then in another pan one can of
tomatoes, strain
tomatoes through seive or colander, when
tomatoes come to a boil put one even teaspoon of
soda in them. A lump of
butter may be put in the
milk if it is not rich, season with
pepper and
salt. Mix
tomatoes and
milk just before serving.
MRS. ANDREW OSBERG, LaConner.
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Use clear
beef stock strained and just as it is served add to each dish a tablespoon of
grated cheese. Very fine.
MRS. D. O'LEARY, Seattle.
For six persons. Put in a double boiler one quart
milk, add two medium sized
potatoes already cooked well done in one pint of
water, also a small
onion fried light brown in two level tablespoons of
butter, salt and
pepper. Thicken if desired with one teaspoon
flour stirred smooth in
cold water. Let come to boiling point.
MRS. NELLIE M. RININGER, Seattle.
Half cup
grapenuts put to soak in pint of rich
cold milk. Heat very slowly to avoid curdling; almost to boiling point. When thoroughly softenend, strain and add pinch of
salt.
MISS GERTRUDE WALLACE, Stanwood.
Take one can of
tomatoes, one quart of
water, one medium sized
onion. Cook thoroughly. Add pinch of
soda, then stir in the following sauce: One pint
milk, large piece of
butter, one tablespoon
flour.
Heat the butter, stir in the flour, add salt and pepper to taste.
Heat the milk and add to this. Then stir this into the tomato when it is below boiling point.
If milk is not available, add more water to the tomato and thicken with spaghetti broken up fine, and season.
Chop two large
potatoes, one
onion, one small
cabbage, one
turnip.
Place butter size of egg in kettle and heat. Pour in the chopped vegetables and stir well. Add two quarts of hot water, boil one hour and season to taste.
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Four
potatoes cut into dice; one large
onion, chopped; cover with
water and cook until tender. Add one quart of
milk, tablespoon
butter, pepper and
salt to taste. Bring to a boil and serve.
Cut up one bunch of
celery into one quart of
water. Boil until tender and thicken with same
sauce used in the tomato soup.
Take one can of
corn, cook until well done, add pint of
rich milk, one tablespoon of
butter, pepper and
salt to taste. If
onion flavor is liked, a few slices may be added.
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Fish and Shell Fish
It is cheap wit that finds it so amusing that women should vote."--RALPH WALDO EMERSON.
Twenty
clams, two medium sized
potatoes, one large
onion chopped fine, two well-beaten
eggs, six
crackers rolled fine; cut
potatoes into small pieces; mix, season and add strained juice, chopped
clams to be added after
potatoes are done.
It is improved by the addition of half cup rich cream.
Two quarts of
clams in the shell or one quart of opened
clams. If in the shell cover with
water and let stand over night or several hours to spit sand, then wash the shells with small brush, rinsing well to remove sand. Then put into a baking pan or steamer, cook twenty minutes. Take enough
milk for the number of persons to be served--this should be enough
clams for soup for six people--heat in granite dish, add good sized piece of
butter, pepper, and two or three
crackers rolled fine. Take the
clams from the shell, put into the
milk, also the juice in the baking pan. If shelled
clams are used, they should be cut in pieces and stewed ten minutes in a little
water. The
milk and liquor to be heated separately, as the
milk will curdle if cooked together. Put together just before serving.
MRS. JENNIE G. CLEGG, Spokane.
One-half cup chopped
ham or
bacon, put in large kettle to fry; add to this three
onions chopped fine; when browned slightly add three quarts
boiling water. Add to the above six medium sized
potatoes cut in dice, cook twenty minutes. Now add one can minced
clams or one teacup of fresh
clams chopped fine. Last of all add one cup
rolled crackers and one quart
milk, let come to a boil, season and serve hot.
MRS. L. M. HALL, Puyallup.
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Clean a half dozen large
clams, remove heads, chop fine, add one beaten
egg to a tablespoon of
milk and a little
flour. Season with
salt and
pepper then fry in a skillet in form of pancakes.
MRS. ANDREW OSBERG, LaConner.
To one small can of
clam chowder add three cups of
boiling water, two cups
milk, one cup strained
tomatoes; heat
tomatoes first in separate dish; add a little
soda and one dessert spoonful of
flour mixed with
water. Cook three minutes and strain through wire strainer.
Serve in bouillon cups with whipped cream.
MRS. H. M. CHITTENDEN, Seattle.
Scald the
clams in their own liquor, chop them fine and measure. To each cupful of chopped
clams add one cupful of thick
cream sauce.
For one cupful of sauce, melt one tablespoon of butter, stir in one tablespoon of flour, cook but do not brown it; then add slowly one-half cup of clam liquor and one-half cup of milk or cream; season with pepper and salt.
Let it cook until a smooth thick cream, stirring all the time. Add the clams just before serving. Pour over small pieces of toast.
MRS. ANNA M. COMBES, Elma.
One dozen
clams chopped fine; add the liquor from the
clams to a batter made of one pint of
milk, six tablespoons of
flour, six
eggs well beaten, two tablespoons of
melted butter a little
salt and
pepper. Drop from a spoon into hot
oil or
lard; fry a light brown. Or dip the whole
clam into the batter and fry as you do oysters. Serve very hot.
MRS. ANNA M. COMBES, Elma.
One quart of fresh
oysters, eight
soda crackers rolled fine, put in layers in a baking pan, sprinkle with
pepper and
salt. Save the liquor and add with enough
milk to cover
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just before putting them in the oven. Put
rolled crackers with bits of
butter on top. Bake three-quarters of an hour.
MERTON M'KEE, Avon.
Use
Olympia oysters; fill cocktail glass one-third full of drained
oyster, finish filling with
tomato catsup, place a drop of
tobasco sauce in each and a squeeze of
lemon; season, and serve with sliced
lemon and
wafers.
Drain
Olympia oysters, drench with
boiling water, pouring off instantly; set away on
ice a few minutes to chill. This is to prevent the sliminess that some persons so object to. Fill the cocktail glass a little less than half full of
oysters; finish the glass with
tomato catsup in which has been put three drops of
tobasco sauce (three drops for the entire serving) and a squeeze of
lemon to each glass.
MRS. G. F. ZIMMERMAN, Seattle.
Beat the
yolks of six eggs into a teacup of
milk and add a cup and a half of small
oysters drained; then add the
whites of the eggs beaten stiff. Fry in hot
butter and do not stir while cooking. Slip a knife around the edges, that the center may cook equally.
MRS. ANNA M. COMBES, Elma.
Ludt Fish.
(A Swedish Christmas Dainty.) |
Three
dried unsalted codfish, soak in
water three days in a cool place. Drain off the
water, then dissolve four heaping teaspoons of
soda in two gallons of
water, soak the
fish in this for three days. Drain off
water and soak in fresh
water over night, or a few hours. Drain off
water again, put the
fish in
boiling water and cook ten minutes.
Serve with cream or milk gravy or melted butter. It is also nice either cold or hot without dressing.
MRS. THILDA ANDERSON, Avon.
Take small
salmon, opened underneath and fill with
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bread dressing as you would fowl (it will not be necessary to sew up the
fish). Put in long baking pan, sprinkle with
pepper and
salt and dot with whole
allspice. Bake and serve with the following sauce:
Sauce.
One cup of liquor where fish has been baked, and one cup of milk or cream, thickened with one tablespoon flour. Season with pepper and salt.
MISS EMMA SWANSON.
Remove skin from the
fish and cut in thick slices, put in dripping pan and season well, then on top of each slice place a spoonful of chopped
onion. Bake until done, then put a spoonful of
tomato on each slice and return to the oven just long enough to heat the
tomato. Serve with the following sauce:
Sauce.
Cook one chopped onion in a little butter, strain half a can of tomatoes into it, season well and thicken slightly.
Remove the intestines, wash and drain; roll in
salted flour and fry very quickly in hot, deep
fat to a rich brown.
Be sure to have plenty of fat; have it hot and fry quickly if you would have the fish tender.
Perhaps
fish is best boiled by steam. Place the
fish on clean cloth in the steamer and steam until done. By this method it will not go to pieces and may be served whole.
Serve with drawn butter sauce.
Make dressing of one pint
milk and one tablespoon
flour, cool and add two
eggs well beaten and one-half cup
butter. Take and cool
fish, put in layers of
fish and dressing alternately in a buttered baking dish.
Cover the top with rolled bread crumbs and bake twenty minutes.
MRS. CLARA SAUERS, Aberdeen.
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Clams
Contributed by Mrs. Bessie L. Savage.
Of the seven or eight varieties of clams found on Puget Sound, with which I am familiar, all but one (the boring clam) are good to eat and if properly prepared furnish the best of food. Where possible see that your clams are from beaches remote from large cities. Get them in the shells and see that all are alive. If the shells are not closed or do not close tightly, reject them. As soon as obtained put in clean water to which has been added one tablespoon of salt to each gallon. Let stand at least six hours. If desired to keep longer than twelve hours, the water should be changed every day and corn meal sprinkled on top of water as soon as clams are put in.
For steaming and baking the shells should be thoroughly washed with a small brush.
If the clams are hard to open pour boiling water on them.
For frying use the large butter clam. For steaming or baking use only the little neck or cockle clam.
Choose small to medium sized
Little Necks. Wash, put in a kettle with half a teacupful of
water to a five-pound lard bucketful of
clams, cover tightly, boil from fifteen to twenty minutes. Serve hot. (Save the liquor for boullion, etc.)
Prepare as for boiling, put in a large bread pan, bake in hot oven until shells open.
Take one pint of the
liquor from steamed or baked clams, add one pint of
water, butter the size of an egg,
pepper and
salt to taste, a little
nutmeg. Boil, thicken to the consistency of cream. When ready to serve add one pint of hot
milk and serve immediately.
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Drain lightly one pint of shelled
Little Neck (Butter Clams will not do). Add half a teacup of
water. Let this come to a boil, thicken to the consistency of cream, add a tablespoon of
butter, season with
salt, pepper and
nutmeg. Serve on
toast.
Choose large white
Butter Clams. Open, cut out and reject the necks. Drain, dip in beaten
egg, roll in
cracker crumbs or
farina. Fry in deep
fat (as doughnuts).
Chop and drain a pint of shelled
clams. Put in frying pan with a tablespoon of
butter and let cook two or three minutes. Add half as much
bread crumbs and a beaten
egg. Season with
salt and
pepper. Roll and fry in hot deep
fat.
Scrambled Clams With Eggs. |
One-half pint of shelled small
Little Necks (or chopped large ones). Put in a frying pan with a tablespoon of
butter, and when they have cooked two minutes or until edges curl, add three
eggs. Stir frequently, and serve on
toast.
Make a
sauce as follows: One tablespoon of
butter, melt, stir in two tablespoons of
flour, one teacup of
boiling water, two tablespoons of
tomato juice, one-half teaspoon of
curry powder, salt, pepper and
nutmeg to taste.
Let cook two minutes, add clams, cook three minutes. Serve on buttered toast.
Prepare a
batter as for fruit fritters, stir in well drained
Little Necks. Fry in hot, deep
fat.
Prepare
clams as for creamed clams. Line the sides of a sauce pan (not the bottom) with
pastry as for chicken pie,
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fill with
clams prepared as for creamed clams, cover with crust. Bake.
Prepare
eggs as for plain omelet. Just before the
eggs set pour on half a pint of well drained
Little Necks, to a three egg omelet. Fold and serve hot.
Prepare as for creamed clams. To one pint of
clams add one pint of
bread crumbs soaked in
milk. Dot the top with small bits of
butter, brown in oven and serve hot.
Very small Little Necks make excellent cocktails prepared as oysters.
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Meats
"There is no freedom on earth nor in any star for those who deny freedom to others."
In thinking of
meats, perhaps
roast beef, comes first to our minds. No other
meat is so nutritious if properly cooked.
The outside must be seared at once to keep in the juices. To do this either put on grate of a very hot oven or by pressing every side down on a hot pan on top of the range.
What is known as rib roasts are the best, and one can hardly get the best results with a roast under ten or twelve pounds.
Trim, wipe the fillet with a damp cloth and skewer into shape. Lard the
meat and dredge with
flour, salt and
pepper, place on rack in roasting oven and sear over quickly. When nicely browned reduce the heat and continue the roasting until the
meat is tender.
Serve with mushroom sauce.
MRS. BERT ESTERBROOK, Bellingham.
Fry in
butter until brown a
flank steak, salt, pepper, put in roasting pan, pour over the
butter; cover with sliced
onions, heap on some
tomatoes and season. Bake one and one-half hours, add
water while cooking to make
gravy. This is good.
MRS. ED NEWENGER, Bellingham.
For dressing take first joint of
wings, part of
neck, heart, liver and
gizzard, boil soft. When nearly done add five
potatoes. When all are cooked remove bones and chop; season with
salt, pepper and
butter. Soak nearly a small loaf of
bread in the
broth and mix in this dressing. Now
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stuff the
turkey and sew up. Tie the legs together and fasten legs and wings close to body. Put enough
water in to roaster to baste with;
salt the
turkey; turn it over often while it roasts. Bake fifteen minutes to the pound.
W. J. CROFT, Avon.
Six
sheep's tongues or three
calves tongues. Boil the
tongues about two hours. Make a
sauce of one tablespoon of
butter, two of
olive oil, four small
onions, fry them in the
oil and
butter, add two large tablespoons
flour, clove of garlic and quart of
tomatoes strained; add
water the tongues were boiled in; cook slowly and add
carrots and
celery to taste. Pour
sauce over
tongues and serve hot.
MRS. CARRIE OAKLEY, Anacortes.
One and one-half pounds
veal, one-half pound
lean pork, chopped very fine. Two
eggs well beaten, three
crackers rolled to powder. One-half cup
milk, season with
salt and
pepper to taste. Mix all well together, form into a loaf, sprinkle the top with dry
bread crumbs or powdered
crackers and little bits of
butter. Put in a pan with a little
water and bake for an hour, occasionally adding a little
water if the pan gets dry.
MRS. ANNA COMBES, Elma.
Take as many whole leaves from a good
cabbage head as you need. Put in each leaf a piece of
round steak or
hamburger steak, sprinkle with
salt, pepper, ginger and
cloves. Roll tie strings around to keep in shape, boil in
broth or
salted water for one hour. Pull off the strings and serve with
melted butter.
MRS. O. OFFERDAHL.
One and one-half pounds chopped
beef, three well beaten
eggs, one cup powdered
crackers, one cup
boiling water, salt and
pepper to taste. Cover with
boiling water and cook one and one-half hours.
MARIA HAYS M'HENRY, Olympia.
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Have in reserve some good
stock made from the
shin of the beef, or
bouillon made from
Armour's Extract. Ten cents' worth
calves liver, some slices of
bacon, onions and
stale bread. Take a medium sized individual baking pan. Lay in the bottom some thin slices of
bacon, cover these with slices of
liver, slice some
onions over this, add
salt and
pepper and cover with thin slices of
stale bread. Repeat this until the pan is nearly full. Pour over the
soup stock to nearly cover, putting slices of
bread on top cover. Bake thirty or forty minutes.
Remove cover, brown bread nicely and serve.
MRS. JENNIE G. OLEGG, Spokane.
Veal Cutlets.
W. S. C. Domestic Science Dept.
Use slices of veal from leg, cut at least one-half inch thick, wipe and remove bone, skin, cut in small pieces. For serving fasten small pieces together with clean tooth picks. Sprinkle with salt, pepper; dip in flour, then in beaten egg and cracker crumbs or bread. Cook in hot fat until well browned on both sides, then place in well seasoned brown gravy. Allow to simmer on back of range at least one hour.
Sauce or Gravy for Above. |
Melt three tablespoons
butter, add three tablespoons
flour, stir until smooth, then add hot
worcestershire gradually and last, the
seasoning.
Boil five minutes, one-half cup tomatoes may be added.
Pound and cut good fresh round
steak into three inch squares. Put small piece of
bacon in each square; sprinkle with
salt and
pepper, ginger and
cloves. Roll and tie a string around each square, so it gets the shape of a bird; roll in
flour and brown in
butter. Pour over enough
water to cover the birds. Let boil for one hour.
MRS. O. OFFERDAHL, Seattle.
Two pounds of
veal cut in small pieces; cover with
boiling water and cook until half done; then season with
salt
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and
paprika (sweet red pepper), add two
green onions cut fine, four medium sized
carrots cut in cubes, and one and one-half cups of
green peas. When cooked add one pint of
milk, thicken with two spoons of
flour.
MRS. D. O'LEARY, Seattle.
Select
chicken weighing about two and one-half pounds. Plymouth Rocks are the best.
Wash and wipe well, cutting each chicken into four pieces, sprinkle with salt and cayenne pepper mixed, roll in flour, or in powdered cracker or bread crumbs; fry one-half hour in lard and butter. Cover while cooking with perforated cover.
MRS. H. M. CHITTENDEN, Seattle.
Chicken with Baked Dumplings. |
Cut the
chicken into pieces and stew until tender, when done put into a deep baking pan. If there is not enough liquor to nearly cover the
chicken, add
water and thicken to make a nice
gravy, having previously seasoned well. Make a rich
baking powder biscuit dough, cut out the
biscuits and place on top of the
chicken. Bake just long enough to cook the
biscuits nicely. By many this is much preferred to boiled dumplings.
MRS. R. H. BALL, LaConner.
Cut up
chicken as to fry, put in deep pan; season with
salt, pepper and lumps of
butter. Over this sift
flour thickly; cover with
water. Bake three hours.
MRS. E. S. BROWN, Bellingham.
Cook a good fat
chicken until very well done, keeping nearly covered with
water. Remove
chicken from broth and pick from bones. Make
dressing as to stuff
chicken which is roasted in oven.
Put in a baking dish, alternate layers of chicken and dressing. Pour over it the broth in which the chicken was cooked.
Just before serving put in the oven. Serve very hot.
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Use plenty of pepper and salt and a slice of lemon when stewing the chicken. This will serve twelve persons.
MRS. G. F. ZIMMERMAN, Seattle.
A fat
hen is necessary for a good chicken pie. Cut up the
chicken and place in enough
boiling water to cover, and boil until tender. When cooked if the
water has boiled away add enough so that the
chicken will be more than covered with liquor. Thicken this to make a nice
gravy. Line the sides of the baking dish with rich
biscuit dough; put in the
chicken and
gravy and cover with
crust. Bake in a moderate oven until the crust is rich brown.
MRS. A. M. CURRIER, LaConner.
Baked Chicken (Southern Style). |
Take young spring
chicken, after being dressed, cut open down the back, lay flat and whole in baking pan and cover with strips of
bacon. Bake until tender and serve on platter with garnish of
parsley. Make a gravy of the chopped
giblets flavored with
dried celery leaves.
MRS. HELEN J. BERRY, Bellingham.
Boiled Leg of Lamb--Caper Sauce. |
Boil the
leg of lamp until very tender, then take the
water in which it was boiled as the foundation of the
sauce. There should be at least a pint of the
stock; thicken with two tablespoons of
flour, season with
pepper and
salt, and add two tablespoons of
pickled capers. Let the
sauce stand fifteen minutes before using that the
sauce may be well seasoned with the
capers.
MRS. D. O'LEARY, Seattle.
Cut
veal in small pieces and stew, when cooked pour in an equal amount of creamy
milk, thicken, add a spoonful of
butter; serve on platter and garnish with
green peas.
MRS. HELEN J. BERRY, Bellingham.
Two cups and a half of
flour, sift with two teaspoons of
baking powder, one teaspoon of
salt, one cup of
water. This
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should make a stiff dough to be stirred with a spoon; when the
meat is done, drop the batter into the kettle where the
meat is cooking, a spoonful at a time, cover closely and boil for twenty minutes.
Buy a quantity of cheap
meat (
beef)
salt and boil until it begins to drop from the bones. While hot chop the
meat coarsely; season with
sage and
pepper, or some prefer chopped
onion. After mixing pack in a jar; cover with a plate and sink it down with a stone or some other weight. Let stand over night, then cut in slices.
This is good any time when cold meat is wanted.
Other kinds of meat may be used.
MRS. RENA FORREST, Anacortes.
Oyster-Chestnut Dressing (For Fowl). |
Three cups
bread crumbs, one and one-half cups
chestnuts, chopped fine (first boil and blanch), two dozen small
oysters, one-half cup
melted butter, one small
onion, one tablespoon minced
parsley, or teaspoon of dry
celery leaves.
This is very good indeed, and unusually rich. Use either chestnuts or oysters leaving out the other, is fine.
MRS. HELEN J. BERRY, Bellingham.
Dressing for Fowl or Meat. |
Slice one large
onion and boil about half done; crumble coarsely to the amount required; moisten with
hot water and add a cup or more of the
juice from the roast (in the case of
fowl where the dressing is put into the uncooked
fowl this will be impossible), add the
onion and season with
pepper and
salt. Have very moist.
MISS MADGE JENNING, LaConner.
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>
Meat and Fish Sauce.
One tablespoon chopped
parsley, one teaspoon
mustard (
dry mustard mixed with
cold water), one minced
onion, one teaspoon chopped
capers, dash of
cayenne, one-half pint
salad dressing, Durkee's preferred. Nice with all kinds of fried fish, oysters or meat croquettes.
MRS. HELEN BERRY, Bellingham.
One cup of
milk or
cream, thickened with one tablespoon of
butter rubbed with one tablespoon of
flour. Thin this with one cup of
stock. This is especially fine for baked fish. In this case be sure to use a cup of the
juice where the fish is baked to thin the sauce. Many seasonings may be added, such as chopped
parsley, mushrooms or
oysters, when one wants to serve a fancy dish.
MISS EMMA SWANSON.
One and one-half cups of
water, half cup
butter, thicken with a rounded teaspoon of
cornstarch, add tablespoon
lemon juice, dash of
paprika. Two well beaten
eggs added when partly cooled.
MRS. D. O'LEARY, Seattle.
Tomato Sauce (For Boiled Tongue). |
One can
tomatoes heated and strained, two scant tablespoons
sago soaked in
cold water, one heaping tablespoon
sugar, one teaspoon each of
salt, Worcestershire sauce, and
walnut ketchup, five drops
mapeline, a little
paprika, or a trifle of
cayenne.
Boil all this very slowly half an hour, stirring often. When done add butter the size of an egg. This dish will serve twelve people if a large tongue is used.
The mapeline and walnut ketchup may be omitted if wished though both add materially to the richness of flavor.
SARAH PRATT CARR, Seattle.
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Rub three tablespoons of
butter with two of
flour until a paste is formed. Put into a sauce pan with two good slices of
onion, one
bay leaf, a stalk of
celery, a blade of
mace and one-half dozen
pepper corns; add one pint of
white stock; let boil slowly for twenty minutes; strain into
butter and
flour which has been cooked a little; stir constantly. Add one-half can of
white button mushrooms cut in half. Cook a few minutes. Stir in one cup of sweet
cream, let just come to a boil.
MRS. J. C. HAINES, Seattle.
Slice the
egg-plant and boil not longer than two minutes. Drain and dip each slice in beaten
egg and then in rolled
cracker crumbs. Salt and
pepper and fry in plenty of hot
fat to a nice brown.
ELIZABETH J. OLEARY, Seattle.
If as sometimes happens in the best regulated households, you should not have enough
green peas for the number to be served, you will find that they will combine very delightfully with young
carrots.
Shell the peas and cook them alone in salted water. Scrape and cook the carrots, having sliced them very fine. Just before serving turn together, pepper, and pour over them melted butter. Serve very hot.
MISS GERTRUDE WALLACE, Stanwood.
Pare and seed a
summer squash; steam or boil in a little
water in the usual way; drain and mash. To a quart of
squash add one-half pint of
bread crumbs soaked in one-half pint of
milk, one teaspoon finely minced
onion, one-half teaspoon
salt, one tablespoon
butter, and
pepper to taste, one beaten
egg. Put in pudding dish and brown.
MRS. BESSIE I. SAVAGE, Seattle.
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>
Entrees
"I go for all sharing the privileges of the government who assist in bearing its burdens--by no means excluding women."--ABRAHAM LINCOLN.
Entrees are usually made from left-overs. This is not always the case, yet more often than not these dainty dishes are a testimony of the thrift and skill of the housekeeper.
The various kinds of croquettes make up a large portion of the entrees served. From the many kinds of cold meat, they are made by simply grinding the material, and mixing with a well seasoned sauce; or they can be made richer by adding brains, mushrooms, sweetbreads, etc.
One small chopped
onion cooked until tender in a tablespoon of
melted butter, pour in a cup of
milk and thicken with two tablespoons of
flour. As you remove from the fire, add two
eggs beaten, season with
salt, pepper, and a little
nutmeg.
Mix two cups of minced
veal with the above
sauce, shape with the fingers into balls or flat cakes. Dip in powdered
bread or cracker crumbs, then in
egg. Fry in smoking hot
fat to a delicate brown.
Mix two cups of
ground chicken with one cup of
cream sauce. When cold, make into pear shape, then flatten between the palms of the hands until they are one-half inch thick. Dip in
egg and
crumbs. Insert a piece of
spaghetti an inch long in the small end to represent a bone. Fry in smoking
fat, and serve with
oyster sauce.
MRS. LOUISA BERRY, Lexington, Ky.
Aspic is made from
stock, either
brown or white stock highly seasoned, strained, with
gelatine added. To one quart
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of
stock add three-fourths of a box of
gelatine, that has been soaked one hour in one cup
cold water. Clear as for soups, allowing the
white of an egg to one quart of
stock. Aspic is used in many ways. As a garnish for cold meats,
cold tongue and
chicken are moulded in it.
Moulded in brick shaped molds, it may be sliced and served on lettuce leaves with mayonaise.
Chop fine one
cold boiled chicken; then take a pint of
sweet milk and when the
milk is boiling, stir into it two large tablespoons of
flour made thin in a little
cold milk; after the
flour is well cooked with the
milk put in a piece of
butter the size of an egg. Season with
salt and
pepper to taste; stir all well into the
chicken; roll up with your hand and dip first into an
egg beaten, then into
cracker rolled fine and fry in hot
lard or
lard and
butter.
MRS. M. J. SULLIVAN, LaConner.
Boil
chicken until tender, cut into dice and add a small amount of the
stock. Make a plain
white sauce, then put into a baking pan a layer of
chicken and a layer of
sauce alternately then cover the top with
bread crumbs. Bake until thoroughly heated through.
Make a milk gravy with the remaining stock to serve with the scalloped chicken.
One pound of
round steak put through a meat grinder, one cup of moistened
bread crumbs; mix well, season and make into meat balls. Partly fry one
onion in
butter, then one pint of
tomatoes, dash of
cayenne, add one cup of
water. Put meat balls into this and cook slowly about two hours. It may be necessary to add more
water.
Boil one cup of rice and serve with meat balls.
MRS. D. O'LEARY, Seattle.
Spaghetti, a La Italienne. |
Break one-half pound of
spaghetti into inch pieces, drop into a kettle of
boiling water, and boil rapidly for twenty minutes; drain, pare one
onion, slice, boil, add one-half can
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tomatoes, three tablespoons of
grated cheese, salt and
cayenne.
Heat all together ten minutes.
One can
salmon minced fine, drain off liquor and throw away. Dressing: Boil one pint
milk, add two tablespoons
butter, salt and
pepper to taste. Have ready one pint of dry
bread crumbs, then place layer in bottom of buttered dish, then a layer of
fish and so on having last a layer of crumbs. Pour over this the dressing and bake to a delicate brown.
HAZEL HALL, Puyallup.
Make a plain
cream sauce, take left over
fish, cut in pieces an inch or two long, arrange in a baking dish; pour over it the
cream sauce, season with
red pepper and
salt; spread the top with
buttered bread crumbs and bake.
HELEN BERRY.
One can of
corn, one pint of
milk, one cup of
rolled crackers; place a layer of
corn in a baking dish, season well then add layer of
crackers and
corn alternately. Pour the
milk over it and bake.
ANNA W. SCOTT.
Two
eggs, well beaten, one cup of
grated cheese, one slice of
buttered bread, one cup of
milk. Place the
bread in bottom of baking dish and pour
eggs, milk and
cheese over it. Season with
salt and
pepper. Bake ten minutes in a quick oven and serve.
ANNA W. SCOTT, Seattle.
One small can of
salmon, two cups of
rolled crackers. Two
eggs well beaten, two cups of
sweet milk. Mix thoroughly and season to taste. Bake one-half hour.
ANNA W. SCOTT, Seattle.
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One cup
shrimp, one cup
grated cheese, two cups
rolled crackers, good sized lump of
butter. For wetting use
milk or
cream. Season with
salt and
pepper. Mix all together and bake in the oven.
W. H. SCOTT, Seattle.
Put your
asparagus in a baking dish, cover with
cream, season with
pepper and
salt, cover an inch deep with
grated cheese.
Timbales Regence: Mushroom Sauce. |
Take one pint of cooked and blanched
sweetbreads, with skin and fat removed, chop fine. Put one tablespoon of
butter in frying pan, when melted add two tablespoons fine dry
bread crumbs and one-half teacup of
white stock; stir until the mixture boils, take from fire and stir in the
sweetbreads, salt, white pepper, a dash of
paprika and a little
nutmeg.
Beat two eggs light and heat thoroughly into mixture. Butter timbale moulds, dust well with browned bread crumbs, fill them two-thirds full, place in baking pan half filled with boiling water and bake for twenty minutes in good oven. When done turn carefully on heated plates and serve with the following sauce about them and a garnish of water cress.
Rub three tablespoons of
butter with two of
flour until a paste is formed. Put into a sauce pan with two good slices of
onion, one
bay leaf, a stalk of
celery, a blade of
mace and one-half dozen
pepper corns; add one pint of
white stock; let boil slowly for twenty minutes, strain into
butter and
flour, which has been cooked a little; stir constantly. Add one-half can of
white button mushrooms cut in half. Cook a few minutes. Stir in one cup of sweet
cream; let come to a boil and serve around timbales.
MRS. J. C. HAINES, Seattle.
Pare six
bananas, slice lengthwise in thick slices, put two tablespoons of
butter in frying pan, then put in just enough
fruit to cover the bottom of the pan, brown and turn
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and brown on the other side. Care must be taken that the slices be not broken. When served the
bananas may be plain or
orange juice may be squeezed over them.
MRS. D. O'LEARY, Seattle.
Slice large firm
apples, have ready a frying pan containing a small amount of hot
butter, just cover the bottom of the pan with the sliced
apples, turn carefully after browning. Care must be taken that the slices be not broken or the attractiveness of the dish will be marred. Sprinkle with
sugar and serve at once.
Boil one teacup of
rice; add one can
tomatoes, six little
Chili peppers, one
onion. Fry the
onion a little in
bacon. Heat altogether; delicious.
Cook the rice Japanese style, which is: Wash well, put in tightly covered kettle with salt, butter and just covered with water. Boil hard fifteen minutes without uncovering. If it boils over move back but do not uncover. Can be made with left-over rice and tomatoes.
MRS. F. W. COTTERHILL, Seattle.
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>
Salads
"One principal cause of the failure of so many magnificent schemes, social, political, religious, which have followed each other age after age, has been this: That in almost every case they have ignored the rights and powers of one half the human race. vis., women. I believe that politics will not go right, that society will not go right, that nothing human will ever go right, except in so far as woman goes right; and to make woman go right she must be put in her place and she must have her rights."--CHARLES KINGSLEY.
Never-Fail Mayonaise Dressing. |
Yolk of one egg, one tablespoon
vinegar, one and one-half tablespoons
water, one-fourth teaspoon
salt, pinch of
mustard and a little
paprika. Mix well, then add
olive oil and beat with a Dover egg-beater; it is not necessary to add the
olive oil slowly. Five minutes' hard beating should produce perfect mayonaise.
Use the best oil and vinegar and success is sure. This dressing will keep for several days.
MISS JOSEPHINE ANDERSON, Seattle.
Two tablespoons
sugar, three
eggs, one-half cup hot
vinegar, one teaspoon
butter, one-half teaspoon
salt, one-third teaspoon
mustard, mixed smooth in a little
cold water, dash of
cayenne pepper. Let come to a boil, remove from the stove, then add one-half cup
sweet cream and beat well.
AUGUSTA ANDERSON, Seattle.
Put in a double boiler two tablespoons each of
butter and
olive oil, three-fourths cup
cream (sweet preferred), yolks four eggs, three tablespoons of
vinegar or
juice of two lemons, one teaspoon
sugar, salt and
cayenne pepper to taste. Stir constantly.
MRS. F. W. COTTERILL, Seattle.
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Two
eggs well beaten, one-half cup
vinegar, teaspoon
salt, one-half teaspoon
mustard, one-half teaspoon
white pepper, dash of
cayenne. Boil together, stirring well until creamy. Remove from fire and add
butter size of walnut. When cold add two tablespoons of
sweet cream if desired.
Salad Dressing That Will Keep Six Months. |
One and one-fourth cups
vinegar, butter size of an egg, one tablespoon
salt, one-fourth teaspoon
cayenne, one rounded tablespoon of
cornstarch, dissolved in part of the
vinegar while cold,
yolks three eggs well beaten, add to the
cornstarch. Bring the other ingredients to a boil and stir this in. Add
juice of one lemon when cold.
This mixed with half cream makes a fine cream dressing.
MRS. J. J. BOGARDUS, Seattle.
Beat light two
eggs, one cup
sour cream, two teaspoons
sugar, then add three tablespoons
vinegar. Cook in a double boiler until the mixture thickens.
One-half pint
vinegar, butter the size of an egg, one
egg well beaten. One teaspoon of
flour mixed smoothly with one-half cup of
cream or
milk, one teaspoon of
mustard, one of
salt, one of
pepper and a tablespoon of
sugar. Put
vinegar and
butter to heat; mix other ingredients thoroughly and stir in. Cook a few minutes.
Pour over the salad while hot.
MRS. ANNA COMBES, Elma.
Cut the
white meat of a chicken into small pieces and add to a half cup of
English walnuts chopped rather coarsely, a cup of finely cut
celery, or four or five
lettuce leaves torn into shreds. If the latter, dust lightly with
celery salt and
pepper.
Serve with mayonaise or other dressing if preferred.
SUSAN CURRIER ORNES.
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One
chicken stewed until tender. Remove skin, bones and gristle. Cut into small pieces. Add two good-sized stalks
celery cut fine. Put in a handful of
water cress or crisp, tender
lettuce--
cress preferable. Add
dressing just before serving.
This salad may be varied by putting equal parts of celery and cabbage, or take two-thirds solid white cabbage and one-third celery and add water cress.
Use equal parts
lobster and
celery cut fine. Chill and squeeze the
juice of a lemon over the mixture; then pour over the following dressing, being sure that the dressing is very cold.
Dressing: Stir the yolks of two eggs in a deep dish until light, add teaspoon of salt, one of sugar, one of English mustard, a little red pepper and one tablespoon of olive oil.
Melted butter may be used instead of oil. Stir until thick and light. Do not pour over the lobster until ready to serve.
MRS. ANNA M. COMBES, Elma.
Two quarts of
mashed potatoes, a few
onions chopped fine, two slices fried
bacon chopped, a few sour
pickles cut in small pieces,
whites of three hard-boiled eggs also chopped.
For dressing: The fat from the fried bacon, three-fourths cup vinegar poured into the hot fat, one tablespoon sugar, one teaspoon of mustard, pinch of salt, yolks of three boiled eggs mashed fine; stir all together and cook a little. Then mix into the salad.
LINA FAIRLEY, Avon.
Peal and boil several large
potatoes, slice into a large dish, chop fine and mix in two
onions, salt to taste. Mix in the
potato this dressing: Scant cup
vinegar, one beaten
egg, one tablespoon
flour rubbed with the same amount of
butter, one teaspoon
mustard, pinch of
salt; boil a minute or two.
GRACE FORREST, Avon.
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One box
gelatine dissolved in one pint of
cold water. When dissolved add four pints
hot water, juice of two lemons, two pints
sugar; when it begins to jell add one can shredded
pineapple, two
oranges cut in small pieces, or any kind of
fruit preferred.
MRS. B. R. McCLELLAND, Olympia.
Use chopped
apples and
onions, one-tenth
onions and nine-tenths
apples. Serve with any salad dressing.
CLARA K. BOWERS, Seattle.
One can
tomatoes, one-half box
gelatine, pepper and
salt. Boil
tomatoes, season high with
pepper and
salt, strain, add
gelatine (dissolved) and fill mould. When cold cut in slices or cubes and serve on
lettuce leaves with
mayonaise.
Peel and seed large
white grapes, add one-fourth as much chopped
celery as you have
grapes and about same of
walnuts.
Serve on lettuce leaves with any good dressing.
Remove the seeds from large ripe
cherries, place piece of
walnut in each one. Heap
fruit on
lettuce leaf and serve with any good
dressing.
Take smooth
tomatoes, remove skin and scrape out inside; fill with chopped
celery and just before serving place spoonful of
mayonnaise on each; to which one spoonful of chopped
peanuts has been added.
MRS. G. F. ZIMMERMAN, Seattle.
Cabbage Salad (Quickly Made). |
Chop the
cabbage fine. Sprinkle with
salt, pepper and a few spoonfuls of
sugar; mix well. Pour on
vinegar to
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taste, and stir well; lastly a cup of thick
cream; mix again and it is ready to serve. Some like
onion chopped with the
cabbage.
MRS. RENA FORREST, Anacortes.
Eight
apples and one bunch of
celery chopped fine, one cup of
nuts.
Dressing: Two eggs, scant half cup sugar, one tablespoon melted butter, teaspoon mustard, half teaspoon salt; beat well together, then add one-half cup of vinegar. Put all together cold, then cook until thick. When cold pour over the salad.
MRS. F. L. BAILEY, LaConner.
One pint of cold boiled
potatoes diced, one-half pint
wax beans cut slant wise, one heaping tablespoon of minced young
onion and one of
parsley. Serve with any good
salad dressing.
MRS. D. O'LEARY, Seattle.
One teaspoon
mustard, two
eggs, one cup
vinegar, one tablespoon
sugar, one tablespoon
butter, one cup
cream. Heat this all together and stir into it your
cabbage chopped fine. This is enough dressing to fix slaw for a dozen persons; so use half the recipe for the usual family.
MISS MARTHA JENNINGS, LaConner.
Boil the same number of large
beets as you have persons to serve. When done remove skin and scoop out carefully a hole at one end about the size of a plum. Set the
beets in a jar of
vinegar for several hours. Chop the scoopings of the
beets and mix with
salt, pepper, and half as much chopped
onion as you have chopped
beets; add chopped
celery or
celery salt, and chopped
green peppers. Mix all together with a
mayonnaise dressing to the consistency of a hash. Then pack into the hollow
beets, spread over again with the dressing and place an
olive or
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a slice of boiled
egg thereon. Serve on a small plate garnished with a
lettuce leaf.
MRS. NELLIE MITCHELL FICK, Seattle.
Washington or A. Y. P. Fruit Salad. |
Chop one
Yakima apple, one
banana, one dozen
English walnuts, three long sticks of
celery and mix together with a
mayonnaise salad dressing. Place on three plates, each garnished with a
lettuce leaf, spread over with
whipped cream and arrange half slices of one
orange around the edges, and three
Kennewick strawberries on top the
cream. Serve cold.
MRS. NELLIE MITCHELL FICK.
Three
oranges, one-half dozen
bananas, one-half cup
English walnuts, one-half cup seeded
raisins, one small cup
sugar over
fruit (
candied cherries help) also one-half cup canned
pineapple.
Take one-fourth package gelatine dissolved in a little cold water; pour over this two cups boiling water; strain and when cold pour over the fruit. Let stand until the gelatine sets.
MRS. CHAS HARRIS, Bellingham.
Cut in two, remove seeds and membranes, fill cavity with
white grapes, with
ice around. This makes a very pretty dish.
Pour
boiling water over nice, large, ripe
tomatoes, the skins may be easily removed. Place on
ice until quite cold, then serve one large
tomato on
lettuce leaf; cut a square from the top and fill with a mixture of chopped
green onions and
cucumbers. Put
mayonnaise on top. This makes a very pretty dish.
MRS. ROBERT BERRY, Bellingham.
Cut crisp
lettuce leaves into strips with scissors, pare one large
orange, cut into cubes, chop a few
nuts and
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sprinkle over; use any
salad dressing preferred, toss with a fork and arrange on
lettuce leaves.
Take one dozen
tart peaches, one and one-half cups of finely cut
hearts of celery, one cup of finely chopped
nuts. Use any
salad dressing preferred.
One quart of sliced
carrots boiled tender. Three large long,
red peppers, mashed to a pulp, also mash a
clove of garlic; equal parts of
olive oil and
vinegar as a dressing. Mix
peppers, garlic and
dressing thoroughly, and pour over the
carrots. Let stand about two hours.
MRS. D. O'LEARY, Seattle.
Cold boiled
potatoes cut into dice (never chop), add
onion, salt and
pepper, to taste. Pour over the
boiled salad dressing and mix well. This is better after a few hours on
ice.
Mayonnaise Dressing with Pure Olive Oil. |
Break into a deep bowl one
egg, beat one-half minute with Dover egg beater, add one-third cup
oil, one-half teaspoon at a time not stopping the beating. When thick add
juice of one-half lemon.
This is a very quick way to make dressing for vegetable salads, though not quite so thick as desired for fruit salads.
MRS. MILDRED KYLE.
Salads and Salad Dressing. |
The most delicious salads can be made by combining
vegetables, such as
peas, string beans and
cauliflower, or any vegetable you may have cooked. I like my
cooked dressing better than mayonnaise for potato salad.
Fruits can also be combined with great success. Apples and celery together, or apples and nuts, cannot be excelled.
Tomatoes stuffed with nuts and celery are fine.
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One small cup
cider vinegar, one tablespoon
sugar, lump of
butter, one-half teaspoon
mixed mustard, heat to near boiling point, pour slowly into well beaten
yolks of two eggs. Set the bowl into
boiling water on the stove and stir until thick. When cold this can be thinned to proper consistency with
cream for potato or any vegetable salad.
Two cups
apple, two cups
orange, two cups
banana, two cups
pineapple, cut in small blocks. Pour
Golden Dressing over
fruit and let stand about two hours before serving. The canned sliced
pineapple is preferable.
VIRGINIA M. ELDER.
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>
Vegetables
"What is politics? Why, it's housekeeping on a big scale. The government is in a muddle, because it has been trying to do the housekeeping without the women."
Because of our vegetation department we have not presented many recipes in this, simply because we did not care to repeat and because the vegetarian department covers the ground so well.
Take
cold boiled potatoes firm of texture, chop fine. For a quart of chopped
potatoes place on tablespoon
butter and one of
lard in a frying pan. When hot add the
potatoes salted and peppered and heat very thoroughly, but do not brown; serve hot.
CLARA KURTZ BOWERS, Seattle.
Select
potatoes of a uniform size, wash and bake. When baked, cut off one end, using a sharp knife that the edges may be clean cut and not ragged. Scrape out the contents of the
potatoes carefully, preserving the shells; mash the
potato well and season with
pepper and
salt, then stir into it two beaten
eggs and half a cup of
sweet cream; fill the shells and place the caps in position. Return to the oven and heat well; serve very hot.
MRS. S. L. W. CLARK.
Chop the
potatoes with a slaw chopper, season with a little
onion, pepper and
salt. Melt a tablespoon of
butter in a skillet or use
drippings from bacon. When hot, put in the
potatoes and press down close to the skillet. It will brown in a little while. Turn as an omelet and serve very hot.
MRS. LOUISA BERRY, Lexington, Ky.
Add an
egg to left over
potatoes and brown in
salt pork
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fat; then season with
pepper and
salt to taste. Turn into the serving dish in the form of an omelet and garnish with
parsley.
MRS. ESTERBROOK, Bellingham.
Cook one can
tomatoes twenty minutes with
salt, pepper and lump of
butter. Add one cup of
cream with one tablespoon of
flour well mixed; stir until smooth. Then add one cup of well cooked
rice. This will serve ten persons.
MRS. G. F. ZIMMERMAN, Seattle.
Stuffed Tomatoes (Cooked). |
Take six firm ripe
tomatoes; cut a thin slice from the top; hollow a little and season the
tomato slightly. Then one cup of
cold meat that has been put through the food chopper, one-half cup of powdered
bread crumbs moistened with one
egg; season with
onion juice and
salt. Make into balls and place in the hollow of the
tomato. Put them in a pan containing one-half cup
water and two tablespoons of
butter. Bake an hour in a moderate oven.
MRS. D. O'LEARY, Seattle.
A delectable dish to be served with baked fish. One small
onion fried in
butter but not browned, to which add one can of
tomatoes and one-half cup
rice, which has been previously well cooked, also
salt and
pepper. Bake twenty minutes.
MRS. ANNA B. MEYER, Seattle.
Soak one-half dozen
green peppers in
salt water over night, clear of seeds and stuff with one cup of chopped
veal, one large
tomato chopped, one-half cup
bread crumbs, butter, pepper and
salt.
Bake in a little soup stock for one-half hour.
MRS. ANNA B. MEYER, Seattle.
Two quarts
beans, one-half cup
syrup, one-fourth cup
brown sugar, two or three slices of
bacon, salt, pepper and
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mustard to taste. Parboil
beans, then put in a bean jar or a pan and add other ingredients; cover with
boiling water and bake at lest four hours; longer is better.
MARY E. WALTERMIRE.
One quart
beans, parboil in clear
water, drain, place in bake pan, add two tablespoons
molasses, one pound
pork, one-half teaspoon
mustard, teaspoon
sugar, salt to taste. Bake in oven all day. Keep covered with
water and a tight lid. This dish is all the better for being warmed over.
HARRY E. MITTLESTAD, Avon.
Pack the green vegetables (
beans, corn, etc.) in Mason jars; fill full of
cold water, secure tops on tight; turn upside down to see if tight. Place in boiler having first placed a shingle or board on bottom of the boiler. Fill with
water half way up the jars and boil one hour, covered so they will steam.
MRS. KATE PLUM, Bellingham.
To keep
corn hot for out of doors dinners or picnics, boil with the husks on and it will keep hot for hours and be most sweet and delicious.
MRS. ALMA A. WILLIAMS, Mt. Vernon.
One can of
corn, one pint of
milk, one cup of
rolled crackers. Place a layer of
corn in baking dish, season well, then add layer of
crackers and
corn alternately. Pour the
milk over it and bake.
ANNA W. SCOTT, Seattle.
To the contents of one can of
corn add two
eggs, beat well, add
salt and
pepper, one cup of
sweet milk, two teaspoons
baking powder and
flour to make a stiff batter. Drop from a spoon into hot
lard and fry to nice brown.
MRS. E. P. FRENCH.
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Beets are usually served as a pickle with
vinegar dressing, but simply as a vegetable this way will be found very pleasing.
Boil the beets as usual taking great care that the skin is not broken so that they will bleed, and lose their color.
When done remove the skin and slice, season well with salt and pepper, and pour over them melted butter; stir well so that every slice will get some of the butter. Serve very hot.
MRS. FLORA A. P. ENGLE, Coupeville.
Slice the
cabbage fine and evenly; sprinkle with
salt and put into stew kettle; cover with
boiling water and cook about half an hour or until tender. Cook without cover to the kettle. When done drain in a collander,
pepper well and dot with bits of
butter.
MRS. ZOE KEITH JONES, Seattle.
A Simple Way to Cook Carrots. |
The
carrots should be young and tender, old
carrots are never good. Scrape and cut in small pieces. Cook in
salted water until tender; drain and sprinkle well with
pepper and pour over them a small quantity of
melted butter.
Cut
celery into inch pieces and cook in
salted water until tender. Drain and pour over two cups of
sweet milk; return to the stove and thicken slightly; add
pepper and a dash of
cayenne.
One pint of
grated green corn, three
eggs, two tablespoons of
milk, one tablespoon of
melted butter, one teaspoon of
salt, beat the
eggs well, add the
corn by degrees, also the
milk and
butter, thicken with just enough
flour to hold together. One teaspoon of
baking powder should be put in the
flour.
Have ready a kettle of hot fat; drop the corn from a spoon into the fat and fry brown.
MRS. BERT ESTERBROOK, Bellingham.
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>
Cheese Dishes
One cup hot
sweet milk, one-fourth pound
grated cheese, one-half teaspoon of
salt, one-fourth teaspoon
mustard, dash of
cayenne, one teaspoon
flour, one
egg well beaten, one teaspoon
butter.
Mix cheese, flour, egg, mustard, salt and pepper. Add heated milk a little at a time to cheese mixture until as smooth as cream. Pour over toasted crackers or bread.
Never Fail Welsh Rarebit (For Twelve Persons). |
One pound of
American cheese, one pint of
milk, two
eggs, two tablespoons each of
flour and
butter creamed together, one-half teaspoon of
mustard, one-half teaspoon of
salt and one-half teaspoon of
paprika.
Light the lamp, discard the outer pan and put in the inner pan one pint of milk, allow it to come to the boiling point and add the creamed paste of flour and butter; stir this slowly until dissolved, then put in the cheese, cut into small pieces. When this is melted, before shutting off the lamp, stir in the well beaten eggs and allow it to cook for one minute. Serve this on hot toast or crackers.
MRS. NELLIE MITCHELL FICK, Seattle.
Cheese Straws.
W. S. C. Domestic Science Dept.
One cup grated cheese, almost one cup flour, one cup fresh bread crumbs, one tablespoon butter, one speck each of white and red pepper. Four tablespoons milk or water, cream butter, add flour, crumbs and cheese, then add seasoning, mix thoroughly, add milk last, roll gently one-fourth inch thick, cut in strips one-fourth inch wide, bake until brown in a moderate oven.
Small rings may be made from the same dough to hold straws.
Place one tablespoon of
butter in the chafing dish; when melted add one cup fresh
milk, one cup fine
bread crumbs,
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two cups of
grated cheese, one saltspoon of
mustard, and a little
cayenne. Stir constantly and add two
eggs beaten light just before serving.
MISS EVELYN JOHNSON, LaConner.
Mix one and one-half cups
grated cheese with one-half teaspoon
salt and a little
cayenne; add the well beaten
whites of three eggs. Pile on thin slices of
bread and brown in the oven.
MRS. BERT ESTERBROOK, Bellingham.
Two
cream cheese, one tablespoon
melted butter, one tablespoon
cream worked together. Have ready one
hard boiled egg chopped, one ten cent bottle
stuffed olives chopped, and a very little
onion, also chopped. Put this with the
cheese. Mould all together and put in a tin; spread until it is about one inch thick. Serve with
salad dressing. This will serve about ten people. Cut in squares and put on
lettuce leaves with one spoon of salad dressing on each.
MRS. G. HENSLER, Anacortes.
Grate
American cheese, add
melted butter, cayenne, and
salt to taste; roll in chopped
parsley and serve on crisp
crackers.
MRS. BERT ESTERBROOK, Bellingham.
Beat three
eggs and add to them one tablespoon
milk, and a tablespoon
grated cheese. Cook as in the case of the usual omelet: add a little more
cheese before folding; turn it out on a hot dish and grate
cheese over it before serving.
HELEN J. BERRY, Bellingham.
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>
Breakfast and Luncheon
"Ah! it is women who have given the costliest hostages to fortune. Out into the battle of life she has sent her best beloved with fearful odds against them. Oh! by the dangers she has dared; by the hours of patient watching, by bedsides where helpless children lay; by the incense of ten thousand prayers wafted to Heaven from their gentle lips. I charge you, grant them the power to protect along life's treacherous highways those they have so loved."--FRANCIS E. WILLARD.
The plain or buttered dry toast that is so often seen on our breakfast tables may be delicious or quite the reverse according to how it is prepared.
The bread should not be too dry nor sliced thin, have a hot fire so that the toast may be browned while yet soft in the middle. It is impossible to have good toast from poor bread.
Beat two
eggs and add one teacup of
sweet milk, into this dip slices of
bread and fry a nice brown.
Mix
bread sponge up stiff at night, kneading it stiff enough to make into loaves, let stand all night. In the morning cut off in slices; fry as you would doughnuts. This makes a fine hot bread for breakfast.
MRS. CHAS. HARRIS, Bellingham.
Put the
eggs into a deep porcelain vessel, pour over them
boiling water to the depth of two inches above the
eggs. Cover and set on the very back of the stove or on the reservoir for ten or twelve minutes.
When broken the white will be a soft jelly. This is a most wholesome way to serve eggs, and a decided improvement on the old way of boiling three minutes.
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Six
eggs, whites beaten stiff and
yolks to a foam; half cup
rich milk, salt and
pepper, added to the
yolks and all stirred lightly into the
whites; have skillet hot and greased with
butter; pour in mixture, set in oven until done; fold over and serve at once on hot platter.
This is a good foundation for many different kinds of omelet. Jelly, chopped ham or cold meat of any kind may be added or chopped oysters make a dainty omelet.
MRS. R. H. BALL, La Conner.
Put into a skillet one cup of
rich milk (
cream and
milk is better) break into it eight
eggs; stir slightly enough to break the
yolks and mix with the
whites; season with
pepper and
salt and serve while quite soft.
This is very nice served on toast.
Boil
eggs ten minutes and then plunge into
cold water. Shell, remove
yolk from
whites and place in bowl. Add tablespoon of
butter for twelve
eggs, salt and
pepper to taste, a teaspoon each of
celery seed, mustard (ground), a little chopped
parsley, mix well, adding
juice of lemon. Stuff
whites and serve cold.
MRS. G. F. ZIMMERMAN, Seattle.
Be sure that the
eggs are absolutely fresh. Fill a pan with
sweet milk and heat almost to boiling; break
eggs into it, taking care that the
milk does not burn. When poached remove to platter and sprinkle with
salt, pepper, and bits of
butter.
This is much superior to eggs poached in water.
MARTHA JENNINGS, LaConner.
Set in oven until hot a common white dish large enough to hold the number of
eggs to be cooked; put in small piece of
butter, break the
eggs carefully one at a time, sprinkle with
salt and
pepper. The addition of a tablespoon of
cream
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to every two
eggs is a great improvement. Allow
eggs to cook three to five minutes.
MISS ROSALIE KELLOGG, LaConner.
Chop some
cold meat and put some
milk on stove to boil, and thicken just a little, season with
salt and
pepper. Toast some slices of
bread, then pour this mixture over the
toast.
Meat broth can be used in place of milk. Excellent if nicely prepared.
Pare and slice thin, raw
potatoes. Put a layer of
potatoes in a granite pan, sprinkle with
pepper and
salt and small pieces of
butter; sift a tablespoon of
flour over them; add another layer of
potatoes, season as before; repeat until the pan is full, having the
seasoning on top. Before putting in oven pour in enough
milk to come to the top of pan. Bake in a moderate oven until done.
MRS. JOHN CHILBERG, La Conner.
Boil half a dozen
potatoes and grate or mash them. Put in three
eggs, salt and
pepper to taste; add enough
flour to make into balls. Fry in hot
fat as you would doughnuts.
MRS. PETER DOWNEY, La Conner.
Take nine good-sized
potatoes, pare them and put to cook in a porcelain kettle; add to them two pounds of boneless
salt fish and cook until done. Season with
butter or
cream to taste; beat to a cream and serve hot with
toast.
MRS. ALMA A. WILLIAMS, Mt. Vernon.
Dice the
potatoes into small cubes; have
fat hot on stove and turn
potatoes into it; stir often; when done turn
cream into them;
salt and
pepper to taste.
MRS. C. ALVERSON, La Conner.
Cut a pound package of boneless
codfish into small
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pieces and soak in plenty of
water. Pour off the
water and cook in
water, just letting it come to a boil (long cooking will make it tough). Pour off the
water and cover with
milk; heat to boiling point; remove to back of stove and stir in two beaten
eggs. If you want it very nice, indeed, slice four
hard-boiled eggs and stir in just as you serve.
LINDA JENNINGS.
Take four
pigs feet and hocks, four pounds lean fresh
pork, two pounds
calf's liver; boil until
meat falls from bones, strain the liquor off the
meat, remove all the bones, grind
meat through meat grinder, put back into the liquor and season well with
salt and
black pepper; thicken with
cornmeal to the consistency of mush; boil one hour and mold. This is delicious cold for lunch or is excellent fried.
MAY ARKWRIGHT HUTTON,
President Woman Suffrage Club, Spokane, Wash.
Ten pounds
meat, six tablespoon
salt, two tablespoons
pepper, one tablespoon of
sage. Cut the
meat into small pieces, as I find that the grinder feeds better if the pieces are not too large. Before grinding put a layer of
meat in a pan and sprinkle with
salt and
pepper, then another layer and so on. When it is ground the
sausage will be evenly seasoned.
MRS. MATTIE M. METIER.
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>
Sandwiches
Sandwiches require good bread, and the bread should not be too fresh, then care in the making that they be dainty in appearance. The butter should be softened to spread nicely, and all meat should be ground or sliced thin as a wafer.
Sandwiches are cut in many fancy shapes with cutters made especially for the purpose.
Chop
English walnuts very fine, mix with
whipped cream and put between thin slices of
white bread.
You may use
dates the same way.
Another good filling for sandwiches is cream cheese sprinkled with chopped walnuts.
Wash and dry the
cress, mix with
hard-boiled eggs chopped very fine, with a slight sprinkling of
lemon juice.
These are very nice. Take one
hard-boiled egg, a quarter of a pound of common
cheese, grated, one-half teaspoon
salt, one-quarter teaspoon
mustard, one tablespoon
melted butter and one-quarter teaspoon of
vinegar. Crumble the
yolk of the egg fine in a small bowl, put in the
butter and mix it smooth with a spoon, then add the
salt, pepper, mustard and
cheese, mixing well; lastly put in the
vinegar.
Yolks of three hard-boiled eggs, one teaspoon of
made mustard, one-half teaspoon of
pepper, one of
salt, two tablespoons of
vinegar, and one large tablespoon of
olive oil; chop the
meat fine; mix dressing with the
meat and spread between thin slices of
bread.
EDITH JEWETT, Avon.
Chop cold boiled
ham, fat and lean together; to a cup of the chopped
ham allow one teaspoon of
melted butter, the
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yolks of two hard-boiled eggs, add
lemon juice, salt and
pepper to taste; spread on thin slices of
bread.
HELEN J. BERRY, Bellingham.
They are made of thin slices of
buttered toast, cut off edges; on this place a leaf of crisp
lettuce, a very thin slice of
roast chicken, slice of
bacon or
ham, and thin slices of ripe
tomatoes. May be served with
meat and
toast hot.
HELEN J. BERRY, Bellingham.
Place crisp leaves of
lettuce with
salad dressing between thin slices of
buttered bread.
One package of
Neuchatel cheese, mix in a bowl with enough
tomato catsup to make a paste; spread between buttered
Long Branch crackers.
R. H. BERRY.
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>
Bread
"Taxation without representation is tyranny."
Bread has truely been called "the staff of life," and the ability to make a good loaf of bread will add much to the material comfort of a home. It is impossible to make good bread with poor flour, so to buy cheap flour is not economy, but quite the reverse.
Scald one quart of
milk, cook four medium-sized
potatoes; when lukewarm mash with both one cup
yeast, stir together with enough
flour to make batter; knead in morning about twenty minutes; raise again light, shape into loaves and raise again.
MRS. G. W. JOHNSON, La Conner.
Boil pinch of
hops in about a quart of
water. Take four raw
potatoes, grate and stir into the
water; put in half teacup
sugar, one-fourth teacup
salt, teaspoon
ginger, one tablespoon
flour; use one
yeast cake to start. This
yeast will keep for some time.
MRS. G. W. JOHNSON, La Conner.
Soak a
yeast cake in a half cup
warm water. Then take three cups of
mashed potatoes, four tablespoons
flour, tablespoon of
salt and two tablespoons of
sugar; scald with about two teacups of
hot water, or enough
water to make the yeast like porridge; when just warm add the soaked
yeast cake. Keep in a warm place until fermentation is completed.
MRS. ISAAC JENNINGS, La Conner.
Take two quarts of
warm water and
yeast No. 2, stir in enough
flour to make stiff batter; do this at night. In the morning knead thoroughly, let raise again; when light shape into loaves, and raise again. It is well to warm and grease
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the bread pans, as putting the bread into cold pans will chill it.
MRS. ISAAC JENNINGS, La Conner.
Unleavened Parker House Rolls. |
One quart
flour, rub into it three tablespoons
cold butter, having first sifted the
flour with three teaspoons of
baking powder; beat one
egg and add to it enough
milk to make a pint of wetting; roll quite thin and dip each biscuit into
melted butter. Put in the pan, folding them half over.
MRS. WM. WALDRIP, Coupeville.
One quart
flour, sifted with three teaspoons
baking powder, rub into this three tablespoons thick
sour cream; use
sweet milk to make a soft dough; roll out about a third of an inch thick; cut out the biscuits and bake in a quick oven.
LINDA JENNINGS.
Two cups
buttermilk, dissolve in it one teaspoon
soda, add one beaten
egg, and two tablespoons
melted butter; use enough
flour to make a nice batter; make in gem pans in very hot oven.
MADGE JENNINGS.
One quart
flour, one-half cup
butter and
lard mixed, two teaspoons
baking powder, one teaspoon
salt and two of
sugar. Use enough
sweet milk to make the usual biscuit dough; then knead just as you do yeast bread and set away for four or five hours in a cool place. Roll out and bake.
MRS. W. L. THOMPSON, Seattle.
(From Good Housekeeping.)
One cup
graham flour, one-half cup
white flour, sugar and
salt, one
egg, one cup
milk. Baking powder one large teaspoon. Beat and let stand about ten minutes.
Two cups
sour milk, one-half cup
molasses, one-half cup
raisins, one cup
flour, two cups
meal, a little
salt, one teaspoon
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baking powder, two teaspoons
soda. Steam two and one-half hours.
MRS. NANCY CURTIS, Houghton.
Graham Bread with Raisins. |
One pint
sour milk, small teaspoon of
soda, half
graham flour and half white to make stiff batter, three tablespoons
molasses, one-half cup
sugar, raisins one cup.
MRS. CARRIE OAKLEY, Anacortes.
One
egg, one cup
sugar, two tablespoons
lard, two tablespoons
molasses, one cup
sour milk, one-half cup chopped
raisins, salt, cinnamon and
nutmeg, one teaspoon
soda. Graham flour to stiffen and drop on greased pan by teaspoons full.
MRS. CLARA SAUERS, Aberdeen.
One
egg, two tablespoons
butter, one tablespoon
sugar, beaten together, one-half cup
sweet milk, now add one cup
graham or whole-wheat flour, in which was previously stirred one teaspoon of
baking powder. Bake in rings twenty minutes in a hot oven.
MRS. A. L. CALLOW, Elma.
Three
eggs; put
yolks in big bowl and
whites in small; one pint
milk, well stirred with
yolks, level teaspoon
salt, rounding teaspoon
sugar; sift in three cups
flour with two heaping teaspoons
baking powder, beat hard, then add three tablespoons
melted butter, lastly the
whites beaten stiff. Have waffle iron hot and do not use too much grease.
MISS E. M. HIBBS, San Diego, Cal.
Two
eggs well beaten, two tablespoons of
melted butter (
cream is good if you have it), one pint
milk, one teaspoon of
baking powder, stir in enough
flour to make thin batter. Have waffle irons very hot.
This recipe also makes very good
pop-overs.
HELEN J. BERRY.
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One
egg, two cups
sour milk or
butter milk, one tablespoon
melted butter, one teaspoon
soda and enough
flour to make thin batter. Made by this recipe waffles will not fall.
MARTHA JENNINGS.
Peal and grate five large
potatoes, drain off the juice, add two well-beaten
eggs to the
potato, salt to taste, beat well and fry like pancakes with plenty of
fat.
NETTIE SCHERBERT, Avon.
Two cups
butter-milk, one
egg, one teaspoon
salt, one teaspoon
sugar, one teaspoon
soda dissolved in a small portion of the
buttermilk, flour to make nice batter.
MISS ELLEN GRAHAM, Avon.
Two and one-half cups
sugar, one cup
lard, two
eggs, one pint
sweet milk, five cents' worth
bakers' ammonia, five cents' worth
lemon oil, a little
salt and
flour enough to roll out thin like crackers.
MRS. SUSAN GRIFFITH, Bellingham.
Beat three
eggs, two pints of
flour rubbed with
butter size of an egg, two teaspoons
baking powder. Mix with
sweet milk to a nice batter. Bake in gem pans. Nice for tea.
MRS. LOUISA BERRY, Lexington, Ky.
Pint of
flour, heaping teaspoon
baking powder, work in tablespoon of
cotosuet or
butter. Mix with
sweet milk as soft as can be handled. Roll out and bake in very hot oven.
This is an excellent recipe for shortcake if you double the amount of shortening.
MRS. HELEN J. BERRY, Bellingham.
One cup
milk (sour), one-third teaspoon
soda, two tablespoons
melted lard, one teaspoon
baking powder in the
flour.
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Mix with a spoon and roll out. This makes them much lighter than with
soda alone and will not be yellow.
MRS. CHAS. HARRIS, Bellingham.
Mix one quart of
flour with one iron spoon or two tablespoons of
lard and one full teaspoon of
salt. Make into a stiff dough with
ice water. Work on a kneader or beat with a mallet until smooth and glossy. Roll, cut into shape, pierce with a fork and bake about twenty or twenty-five minutes.
MRS. LOUISA BERRY, Lexington, Ky.
Rub one-half tablespoon of
butter and a half tablespoon of
lard into two quarts of sifted
flour; into a well in the middle pour one pint of cold boiled
milk, add half a cup of
yeast, half a cup of
sugar and a little
salt; mix well.
If wanted for night prepare this the night before; in the morning stir up, knead and let rise slowly; when light roll out with round cake cutter, put a little melted butter on one-half and lap the other half nearly over. Place in a pan about three-quarters of an inch apart. Let rise again and bake quickly.
One
egg, one teacup or half pint of
flour. Two teacups of
cornmeal, two teacups
sour milk or
buttermilk, a teaspoon of
soda, four heaping teaspoons of
sugar and a trifle of
salt if wanted.
This cake can be made for a small family with half the quantity of each article.
HARRIET E. DeVOE, Seattle.
One cup of
sweet milk, two cups of
sour milk, three cups of
cornmeal and two cups
flour, or
graham, one cup
molasses, one teaspoon
soda; steam three hours.
MRS. JENNIE DAVIDSON.
One cup
cornmeal, two cups
graham flour, one cup
molasses, two cups
sour milk, one teaspoon
soda. Boil or steam
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two and a half hours, then place in the oven for a few minutes to brown.
A few raisins added will improve this bread.
Two cups
milk, two cups
flour, three
eggs, salt. Sift
flour and put in
eggs and
salt, then add
milk a little at a time. Beat very hard (the batter will be very thin); bake in quite hot oven about twenty minutes. Should be very light when done.
Are nice split and filled with whipped cream sweetened and flavored. Do not put in baking powder.
MRS. F. W. COTTRILL, Seattle.
Sift together four cups of
white flour, one cup of
white sugar, four rounded teaspoons of
baking powder, one teaspoon of
salt; add one cup of chopped
nuts--walnuts or hickory--one cup of
sweet milk, two well-beaten
eggs. Mix well; butter two bread tins, put in the mixture, let it stand twenty minutes, then bake from thirty to forty minutes.
MRS. O. W. HARDEN, San Diego.
When bread is ready for pans, pinch off enough for as many rolls as wished--the rolls are better if not too large--and knead in well the following: For one dozen rolls cream together
butter size of walnut and two heaping tablespoons
sugar. Then add two-thirds large
coffee cup walnuts chopped quite fine. Add
flour while kneading until quite stiff. Let rise a long time and bake in moderate oven about forty minutes.
MISS MARY TOMLIN, Kirkland.
The favorite bread for the vegetarian is unfermented whole-wheat or graham flour bread, but both can be made into delicious raised bread if preferred. I will give my recipe for graham bread, used for twenty-five years, that cannot be excelled.
Scald one cup of coarse graham flour with one cup of boiling water, add one cup of cold water and one cup of dry graham, two tablespoons of sugar; mix all with two cups of light white bread sponge. If too soft, mix into loaves with
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white flour and put into bread tins and raise slowly. Bake in moderate oven.
Four cups of light
white bread sponge; stir into this
whole-wheat flour until as stiff as can be mixed with an iron spoon. Put into bread tins and raise until very light; bake in moderate oven.
"Mrs. Wardall's Prison Fare."
(Best ever eaten.)
Heat a large sheet-iron bread pan on the top of stove, oil very slightly with butter or Ko-nut. Mix two cups of coarse graham flour with two cups of cold water. Stir quickly and drop in spoonsful in the hot pan and bake in very hot oven until brown and crisp. Must be made fresh every morning for the day.
Two cups of
cornmeal, one cup cooked
rice, pour over this one cup
boiling water; then thin with
cold water to smooth batter, season with
salt and pour into bread pan and bake rather slowly until crisp. Very nutritious.
MRS. MILDRED KYLE.
Two cups
sweet milk, teaspoon
baking powder, two tablespoons
sugar, one-half teaspoon
salt, tablespoon
melted butter or
oil; stir in enough
graham flour for a moderately thick batter, drop into hot gem tins and bake in hot oven.
ANNA WARDALL SCOTT.
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>
Desserts
"Women do not ask for the ballot as a right or a privilege, but the social and political conditions of today make it necessary that women be given the ballot to do their work in the world as they always have done."--MISS JANE ADDAMS.
>
PUDDING SAUCES.
Two cups
hot water, one cup
sugar, three large tablespoons
cornstarch, one tablespoon
butter, juice and
grated rind of one lemon. Boil
water and
sugar together five minutes, add
cornstarch wet in
cold water, cook in double boiler ten minutes, add
butter and
lemon juice last.
HARRIET E. WRIGHT, South Bellingham.
Two-thirds cup
milk, one-half cup
sugar, quarter cup
butter. Put all together and let come to a boil, then take off the fire and beat slowly into it one well-beaten
egg.
MRS. ANNA B. HYDE, Columbia City.
One cup
sugar, one cup
boiling water or
milk. When
melted, stir in two well-beaten
eggs and flavor.
[Editorial note: The two lines of text above were printed in reverse order in the original text, but have been corrected here to avoid confusion. See page image for original placement.]
One-half cup
butter creamed with one cup
white sugar, stir into this one large cup of
strawberries washed and mashed smooth.
One cup of
powdered sugar, one-quarter cup
butter, whites of two eggs, one teaspoon
vanilla. Beat the
butter very hard and add the
sugar, gradually beating until very light. Add the
whites of the eggs one at a time and lastly the flavoring. Beat very light.
MISS ROSALIE KELLOGG, Portland.
View page [61]
One and one-half pounds of
Muscatel raisins, one and three-quarters pounds of
currants, one pound of
Sultana raisins, two pounds of
moist sugar, two pounds of
bread crumbs (or
flour), sixteen
eggs, two pounds finely chopped
suet, six ounces mixed
candied peel, one ounce grated
nutmeg, one ounce ground
cinnamon, one-half ounce of pounded
bitter almonds, the
rind of two lemons grated, one-half pint
milk.
Stone the raisins, wash and dry the currants, slice the candied peel, grate the bread crumbs, mix all the dry ingredients, then add the eggs well beaten. Stir in the milk and when all is thoroughly mixed put it in well-buttered moulds or pudding cloths; tie down tight and boil six or eight hours. Have the water boiling when the pudding is put in and keep it boiling.
MRS. R. RAWLINS, La Conner.
Three-fourths of a bowl of
suet--bowl to hold one and one-half pints--two teaspoons
salt, one bowl
sweet milk, six
eggs, one bowl
brown sugar, one-fourth pound
citron, two bowls
raisins, five or six cups
flour--enough to make stiff batter--four teaspoons
baking powder, flavor with one grated
nutmeg. Boil three and one-half hours. Put
fruit in last after being floured. Scald pudding bag and sift over with
flour. An old English recipe.
MRS. CARRIE OAKLEY, Anacortes.
One cup
molasses, one cup
butter, one cup
brown sugar, one cup
sour milk, one cup
raisins, two cups
flour, two
eggs, one teaspoon
soda, spices to taste; steam three hours.
Sauce--One-half cup butter and one cup sugar mixed to a cream, one and one-half cups boiling water, thickened to the consistency of thick cream, flavor to taste; pour while hot over butter and sugar and whip until light and foamy.
MRS. L. A. BLAIR, Elma.
Four cups
milk, one-half cup
sugar, tablespoon of
gelatine dissolved in
warm water or
milk, two
eggs, well beaten.
View page [62]
Slice two
bananas, place in dish, heat
milk, stir in beaten
eggs, add
sugar and
gelatine and pour over
bananas. Serve with
cream or
milk.
MRS. CARRIE N. OAKLEY, Anacortes.
Orange Marmalade Pudding. |
Two cups
bread crumbs, one cup chopped
suet, one
egg, one thirty-cent jar
Dundee marmalade, one teaspoon
soda, scant one-half cup
sweet milk. Put in moulds and steam three hours.
Sauce for same--One-half cup butter, yolks two eggs. Put in double boiler and stir until it thickens. Beat whites of two eggs and stir in just before serving; nutmeg if desired.
MRS. G. HENSLER, Anacortes.
One pint of
milk, five
eggs, seven tablespoons
flour, pinch of
salt. Bake slowly in gem tins and eat hot with
hard sauce. Delicious.
MRS. LYDIA D. ALLOMD, Anacortes.
Browned Rice and Raisins. |
Brown
rice in the oven to a golden brown. Take half a cup
rice and half cup
raisins and cook from one to two hours. Serve when cool or nearly so with
nut cream, made from
almond butter or with
dairy cream.
MISS GERTRUDE WALLACE, Stanwood.
Two
eggs, their weight in
flour, butter and
sugar, one teaspoon
baking powder, mixed with
flour and
sugar. Cream the
butter, then add
sugar and
flour, four tablespoons of
marmalade. Beat the
yolks and
whites separately, adding
whites last; when well mixed pour into buttered mould and steam one and one-half hours. Serve with
sweet sauce.
MISS E. M. HIBBS, San Diego, Cal.
Three quarts
milk, one-half cup uncooked
rice, sweeten to taste, one-fourth teaspoon
nutmeg. Bake slowly four hours. If properly cooked, when done the
rice will be whole
View page [63]
and the
milk like good cream. An old New Jersey recipe and the secret is in the slow cooking.
MRS. MARGARET JENNINGS, La Conner.
The dumpling dough: Sift one cup
flour with one teaspoon
baking powder, pinch of
salt; wet with
milk and stir with a fork; turn on moulding board and shape with a fork into a ring.
One quart of cranberries, one-half as much sugar as berries, one-half as much water as sugar. Put part of the berries in pudding dish, add part of sugar; lay the dough in a ring on the berries; add the rest of the berries, sugar and water. Cover closely and let cook about ten minutes after beginning to cook.
Turn out on large plate and serve with cream, whipped or plain.
MRS. J. J. L.
One cup
suet chopped fine; heat the
suet and one cup
sugar together with the
yolks of two eggs until light; add one cup
milk, three cups
flour, one teaspoon
cinnamon, one-half teaspoon
nutmeg, the beaten
whites of two eggs, one teaspoon
baking powder (in
flour), one-half pound each of chopped
raisins and
dates. Put into greased mould and steam three hours.
MRS. M. DENEHIE, Bellingham.
Make a very rich
biscuit dough to the amount you will require. Pare and slice firm,
sour apples--it is well to put them in a chopping bowl and chop them, as they are easier to put in the dumplings. Roll out the dough, heap the chopped
apple on it and put three tablespoons of
sugar to each dumpling and a little
cinnamon, bring the edges of the dough together. Do not make them too large, about the size of a cup is good. Put them into a baking pan, strew bits of
butter over them and a cup of
boiling water. It is well not to have the oven too hot, as it will take some time for the
apples to cook through.
For six people take two cups of
sweet milk, two well-beaten
View page [64]
eggs, a little
salt and enough
flour to make a smooth, thin batter. Pare and slice four large
apples, put this into the batter. Drop by tablespoonfuls into a deep vessel containing hot
fat; fry a rich brown. Serve after dipping into
powdered sugar, as an accompaniment to a meat course, or with
maple syrup as a dessert.
Into a pint of sifted
flour rub two rounded tablespoonfuls of
butter, add one teaspoonful of
salt, one
egg well beaten, one heaping teaspoonful of
baking powder and sufficient
milk to moisten. Mix quickly and roll out into a thin sheet about a quarter of an inch thick. Cut out with a round biscuit cutter, place four
berries in the center of each, fold the edges over and steam about twenty-five minutes. Serve with
strawberry sauce.
MISS MARTHA JENNINGS, La Conner.
Three-fourths cup of
sago well washed and cooked in
water, then put
pie plant or
cherries one inch thick in a pudding dish or a granite basin, turn the
sago over it and bake a half hour. Sweeten and
salt the
sago to taste before putting it in the baking dish.
MRS. FRANK CURTIS.
One can
corn, two
eggs beaten light, one-half cup
cracker crumbs, one cup
sweet milk, salt and
sugar to taste. Bake thirty minutes.
MRS. B. R. McCLELLAND, Olympia.
Split the
apples in half from blossom to stem; remove the core; place cut side down on a thin layer of
sugar in a granite iron pan. Pour on just enough
hot water to dissolve the
sugar. Bake in a moderately hot oven until the
apple is soft. The dissolved
sugar is all drawn up into the
apple and makes it delicious.
VASHTI BOWERS, Seattle.
Wash a pint of
prunes, then put to soak in
hot water; soak as long as you have time, over night is better. Boil
View page [65]
slowly until tender in same
water. Remove from fire and sweeten to taste, while hot, but don't stew
sugar with
prunes as it makes them tough.
Press through sieve, colander or anything that will remove skins and seeds, as you only want the pulp. Beat whites of three eggs stiff, then whip the prune pulp in gradually. Beat up well and bake twenty minutes in a baking dish. When cold turn out in a berry dish, on which has been poured one-half pint of sweetened and flavored cream.
MRS. A. L. CALLOW, Elma.
Six
oranges sliced thin, sprinkled with one-half cupful
sugar. Make the following custard: One pint
milk, two tablespoons
sugar, yolks of three eggs. Cook in a double boiler. When cold pour over the
oranges. Whip
whites of eggs stiff; add two tablespoons
sugar and spread over custard.
One quart
bread crumbs, one cup
flour; one cup
milk, one cup
molasses, one cup
raisins or
currants, two
eggs, one teaspoon
soda, one-half teaspoon each of
cinnamon and
nutmeg, pinch of
salt. Steam three or four hours.
Put in a double boiler a scant quart
sweet milk, add three tablespoons
sugar. Heat to near boiling. Beat two
eggs, a little
cold milk and four tablespoons
cornstarch. Stir briskly into the hot
milk and cook a few minutes. When partly cool add flavoring to taste. Serve with
cream and
sugar or
fruit sauce.
E. H. STRUZENBERG, Avon.
There are many different recipes for plum pudding, but this carrot pudding takes the place of one and is not too rich. One
egg, one cup
sugar, one cup finely chopped
suet, one cup grated
carrot, one cup grated
potato, one cup
raisins, one cup
currents floured, one cup
citron cut fine, two cups
flour, one-half teaspoon
salt, also
cinnamon, allspice and
nutmeg. Mix one teaspoon
soda in the grated
potato
View page [66]
and stir all the ingredients together. Steam three hours. This makes a good-sized pudding. Serve with a good
sauce.
MRS. EMMA ALLEN, Avon.
Boil two cups of
tapioca in three pints of
water until clear. Then add two cups of
sugar and four
oranges sliced and the
juice of one lemon. Boil for two minutes. Let cool, then add two
whites of eggs, well beaten, and put in a cool place. Serve with
whipped cream. Any
preserved fruit can be used instead of
oranges.
MRS. O. OFFERDAHL, Seattle.
One pint
sweet milk, one cup sifted
flour, stir together and cook until thick. When it is cool stir in four beaten
eggs, two cups
sugar and one cup chopped
citron. Bake until it sets; serve cold with or without
sauce.
EDNA MERCHANT, Avon.
One pint
milk, one-fourth cup
rice, two tablespoons
sugar, one teaspoon
vanilla, one-half pint
cream, one tablespoon
gelatine. Put
milk and
rice on to boil in double boiler, cook one hour. Soak
gelatine in
cold water and pour the boiling
rice on it; stir well, then let cool. Next beat a little with the egg beater and put in
sugar and
vanilla. Whip the
cream and stir slowly into the mixture. Beat with the egg beater until light, pour in a mold, set in a cool place until firm. Serve with
whipped cream.
MRS. CLARA SAUERS, Aberdeen.
One pint
milk, scant, three-fourths cup
rolled crackers, one-fourth cup
sugar, one large cup of shredded
cocoanut, yolks of two eggs. Make meringue of the
whites and set in oven to brown: add a little
milk if needed.
MRS. CARRIE N. OAKLEY, Anacortes.
Melt one-half cup
sugar to light brown. One pint hot
milk added slowly; when cool add the
yolks of four eggs and
View page [67]
the
whites of two; flavor with
vanilla. Bake like the usual custard.
Make a meringue of the whites of two eggs beaten with four tablespoons of sugar and spread on top when baked. Return to oven and brown slightly.
MISS ROSALIE KELLOGG, Portland, Ore.
A good rule for custard pudding is seven
eggs to two quarts of
milk, and about five tablespoons of
sugar. Flavoring.
This is a good foundation for many puddings. A cup of bread crumbs makes it into bread custard,
and the addition of half a cup of raisins makes still another variety of dessert.
When baking a custard the pudding dish should always be put in another dish of water in the even; this will produce even baking.
Chess Cake or Transparent Custard.
(Old fashioned Southern recipe.)
Three eggs, three cups sugar, one-half cup butter. Heat thoroughly and flavor; line three ordinary pie tins with pie crust and put the above amount into them. Bake in a very slow oven at least one-half hour, and set in cool place to become firm.
FANNY LEAKE CUMMINGS, M. D., Seattle.
Butter thin slices of
bread (with the crusts cut off) on both sides; put a layer of the
buttered bread in a deep dish, then a layer of
blackberries, either fresh or canned, and so on until the dish is filled. Cover the top with
sugar and a sprinkling of
cinnamon.
Better made twenty-four hours before eating. Serve with whipped cream, or if that is not to be had with thin sweet cream.
MRS. FLORA A. P. ENGLE, Coupeville.
To one quart of pure
fruit juice, grape or blackberry preferred, add one-half package of
gelatine. Set away over
View page [68]
night to mold and serve with
cream, or, better still, with
whipped cream.
MRS. ANNA B. MEYER, Seattle.
One quart of
blackberries in a buttered pudding dish, one cup
flour in another bowl, with one and one-half teaspoons of
baking powder, one salt spoon of
salt and a tablespoon of
butter; rub up fine.
Beat yolks of two eggs with one cup of milk and one tablespoon of sugar, add to flour, stirring to a smooth batter. Beat whites of eggs to a stiff froth and add to batter, then pour the batter over the berries and bake in a moderately quick oven. Serve with hot or cold sauce.
SARAH KENDALL, M. D., Seattle.
Put six
bananas through a fruit press, whip
whites of two eggs with four tablespoons of
sugar; beat this into the
bananas. Put in ice chest in dishes in which it is to be served; cut
pineapple in dice and place three or four pieces on top of each dish, then a spoonful of
whipped cream, topped with a
strawberry.
MRS. L. E. SHRANGER, Mt. Vernon.
One pound of
marshmellows cut into dice, pour over this one can of grated
pineapple. Put on
ice over night; serve with
whipped cream.
MRS. O. F. ZIMMERMAN, Seattle.
Boil one-half cup
sugar in one-half cup
water without stirring, until it reaches the soft ball stage. Pour over the beaten
whites of two eggs, beat until cold, add quarter pound of shredded
almonds, a tablespoon
lemon juice and half a pint of stiff
whipped cream. Pour in mould and bury in
ice and
salt for four hours.
One quart of
cream, one-half box of
gelatine, one-half pound of
sugar, one teaspoon of
vanilla, half teaspoon of
orange extract, half pint of solid cooked
pineapple.
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Whip the cream until stiff. When very stiff add the sugar, flavoring and pineapple. Take the gelatine, which has been soaked in cold water and pour over it one small cup boiling water, boil one minute; remove and let stand until nearly cold. Pour it into the cream and stir continuously until cold, or the gelatine will settle. Stand in a cold place.
MRS. NEAL CALKINS, La Conner.
This makes a very appetizing first course and may be served at a breakfast, dinner or luncheon. Use as many different
fruits as possible. To serve six persons, peel and cut into dice two
oranges, one-half
pineapple--canned may be used--two
plums, two
pears or any other
fruit that will not discolor by standing. Put over this one cup
sugar, and at serving time mix two
bananas, two
peaches, cubes of
melon, red and white grapes may be added. Serve in tall goblets.
Oranges, pineapple, bananas and
red and white grapes make a good combination.
MRS. CLARA SAUERS, Aberdeen.
Three large
oranges, six
bananas, one small can
pineapple. Peel
oranges; chip into a dish a layer, then a layer of the
banana and same of the
pineapple, then
sugar to taste. Put in alternate layer until all are used, adding lastly the
pineapple juice. This is very fine.
MARIA HAYS McHENRY, Olympia.
Soak one box
gelatine in two cups of
cold water for half an hour; add one quart of
boiling water, in which a stick of
cinnamon has been cooked. Stir until dissolved; add one pint of
fruit juice (any kind desired), one and a half pounds of
sugar and the
juice of two lemons. Strain into moulds and set away to harden.
MRS. HELEN GRINDALL, Seattle.
One-half package of
gelatine soaked in one-half cup
cold water, one cup
sugar, juice of one lemon, juice and pulp of two oranges, one and one-half quarts of
boiling water. Set away in cold place until stiff.
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Line tin melon mould with
lady fingers; make custard with beaten
yolks of two eggs, one-half cup of
sugar beaten well together, heat one cup of
sweet milk and pour on
eggs and
sugar. Put in double boiler and cook until mixture clings to spoon. Take three scant tablespoon of
Knox gelatine dissolved in one-quarter cup of
cold water, pour hot custard over
gelatine and set until cold; then add one cup of
cream whipped stiff; stir well and pour into mould, cover with lady fingers, put on
ice for three hours.
Have Pistachio nuts chopped fine; take from mould carefully to platter, sprinkle thickly with the chopped nuts; stack whipped cream around and serve.
MRS. J. C. HAINES, Seattle.
Whip one pint of
cream to a stiff froth. Take one pound of
marshmallows and cut each into four pieces; add to the
cream and beat thoroughly. Place in a refrigerator until chilled. Then serve in individual dishes, sprinkling chopped
walnuts over the top.
Soak one-quarter box of pulverized
gelatine in one-quarter cup of
cold water. Chill and whip one pint of
cream; sprinkle over the
cream one-half cup of
powdered sugar and one teaspoon
orange extract. Dissolve
gelatine in a half cup
boiling water and when cool strain it into the
cream and whip. When nearly stiff, pour into two pint moulds, which have been lined with
bananas, peeled, cut in halves lengthwise and shaped to the depth of the moulds.
Beat stiff the
whites of two eggs, add two tablespoonfuls of
powdered sugar and four tablespoonfuls of
jelly (always two different kinds of
jelly, blackberry and currant make a good combination), beat to a
cream. Then whip
cream and fill individual glasses half full of the
whipped cream and finish filling the glass with the
jelly cream.
One-half box of
gelatine dissolved in one-half cup of
cold water, add to it three cupfuls of
boiling water, one cupful
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of
sugar and the
juice of two lemons. Stir well and strain. Put away to set (it will be only one-half as stiff as most jellies). Mix a cupful of
whipped cream with one quart of nice
strawberries, previously sweetened, and stir very carefully into the
gelatine that is already set. Fill custard glasses nearly full and on top of each put a spoon of
whipped cream.
Pare and mash fine the amount of
peaches that you think you will require. Put the
peaches in a glass dish and cover with one-half pint of
whipped cream in which has been stirred one cup of
powdered sugar; set away on
ice to chill. Sprinkle chopped
almonds on top when you serve.
Pour half a pint of
milk over half a box of
gelatine and let stand long enough to thoroughly dissolve. Put a scant quart of
milk into a double boiler and let come to a boil. Then stir the dissolved
gelatine into the hot
milk. Beat well the
yolks of three eggs and add six tablespoons of
sugar and half a cupful of
milk; mix well before stirring into the hot
milk. One teaspoonful of
vanilla for flavoring.
Put the whites of three eggs beaten very stiff in the bottom of the mold, and pour the whole mixture into the same and the whites of the eggs will come to the top. Set away in a cold place to harden. When the cream is turned out of the mold it will present a very pretty appearance, as the clear gelatine will be at the bottom, the yellow custard in the middle, and on top the layer of white.
Serve with cream, whipped or not as preferred.
Dissolve one teaspoonful of
gelatine in about a quarter of a cupful of
cold water and pour over it a quarter of a cupful of
boiling water. Take one pint of
cream and flavor with
vanilla and a cupful of
raspberry juice, sweeten with three tablespoonfuls of
sugar. Pour into this the dissolved
gelatine and beat well with an egg-beater. Put into a tight mold and pack in
ice and
rock-salt for two hours. This should be stiff so that you could serve it the same as brick ice cream.
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Beat stiff the
whites of two eggs; heat a cupful of
strawberry jam or jelly over the fire until hot, then beat gradually into it the
whites of the eggs. Whip until cool; flavor with a tablespoonful of
lemon juice and
vanilla. Set aside to get cold, then whip in two cupfuls of
thick cream beaten stiff.
Put into a mold and pack in ice and salt four hours. Turn out and serve with whipped cream. A few fresh berries makes a pretty garnish.
Muskmelons With Ice Cream. |
Use carefully selected
melons; wash and put away on
ice for several hours. Cut in halves and remove the seeds; fill each half with
ice cream. Chopped
nuts may be sprinkled over the top.
Many additional fruits may be used in combination. Dot the top with fresh strawberries or cubes of pineapple.
Halved peaches or pears chilled and served with ice cream are very delicious.
Boil one cupful of
sugar and one-half cupful of
water to the soft ball stage and gradually whip it into the beaten
whites of three eggs; continue whipping until cold. Use one scant teaspoonful of
violet extract for flavoring, and fold into it a pint of stiffly beaten
cream. Pour into a mold and pack in
salt and
ice four or five hours. Serve with
whipped cream and a border of
candied violets.
Very dainty and appropriate for a spring luncheon.
Mash well together one quart of thick
rich cream, one pound of fine
granulated sugar and one quart of ripe
strawberries; rub
strawberries and
sugar through a sieve. Dissolve half a box of
gelatine in a cup of
cold water and set in a place where it will warm gradually.
Whip the cream to a stiff froth; pour in the dissolved gelatine and continue whipping with the pan set in ice, and add gradually the fruit juice.
Cranberry Bavarian Cream. |
Soak a tablespoonful of
gelatine in
cold water and then
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dissolve by pouring over it a cupful of
hot water; add to it a cupful of
sugar; let cool. Whip a pint of
cream stiff and mix with it the
gelatine. Keep the bowl containing the mixture in a pan of
cracked ice, and when the
cream begins to stiffen stir in one cupful of
cranberry juice made very sweet and mixed with the
juice of one lemon. Turn into a tight covered mold and pack in
salt and
ice for about five hours.
Mash well two quarts of
strawberries and beat into them the beaten
whites of four eggs and a cupful of
sugar. Beat until very light and foamy; turn into serving dish and set away on ice to chill.
Three
bananas, one pint of
boiling water, two tablespoonfuls of
butter, three-quarters of a cupful of
sugar, the
whites of four eggs, five level tablespoonfuls of
cornstarch and half a cupful of
orange juice. Cut the
bananas into half inch blocks. Pour the
orange juice over them to improve the flavor and to prevent them from turning dark. Set them aside and stir occasionally. Put the
cornstarch and
sugar into a saucepan, mix thoroughly, then pour on the
boiling water and stir constantly over the fire until the mixture boils and clears; then add the
butter. Stir until it melts. Fold lightly in the
whites of the eggs, which have been beaten to a stiff froth and remove from the fire. Mix in the
bananas and
orange juice. Turn into a serving dish and set away to become very cold. Serve with
cream.
Boil one-half cupful of
pearl tapioca in one quart of
boiling water until soft and transparent. Add one-half teaspoonful of
salt and one-half cupful of
sugar. Pare and core three large
tart apples and three
pears and fill the centers with
sugar and a
clove; put in baking dish and pour
tapioca around them. Bake until the
fruit is tender. Serve hot or cold with
cream and
sugar.
One dozen
blood oranges, one quart of
water, one pint of
sugar. Peel the
oranges, cut in halves across the sections,
View page [74]
remove the seeds and press out the
juice; add the
sugar and
water, and when the
sugar is dissolved strain into the can and freeze.
Peel a
banana and cut in thin slices, peel an
orange and remove the sections, discarding all seeds and membranes; cut two or three thin slices of
pineapple in dice, remove the seeds and skins from a cupful of
white grapes and add a pint of
strawberries; sprinkle with
powdered sugar, mix thoroughly and set aside, buried in
ice, until well chilled.
Boil one pint of water and one and one-half cupfuls of sugar ten minutes; add half a teaspoonful of gelatine softened in a teaspoonful of cold water, and strain into the can of the freezer.
When cold add one pint of the strawberry juice and freeze as usual. Serve the chilled fruit in glasses, a spoonful of sherbet on the top of each glass. The juice of any fruit may be used, or the juice of several fruits. Half a cupful each of pineapple, orange, strawberry and currant, with the juice of one lemon, will be found nice.
Boil one quart of
cranberries in one pint of
water until very soft; strain through a sieve and add two cups of
granulated sugar; also the
juice of two lemons and one tablespoonful of
gelatine previously soaked in a little
cold water and dissolve in
hot water. Freeze to a mush in the usual way.
This makes a delightful change from the usual cranberry sauce on the Thanksgiving table.
Use one cupful each of
raspberry, pineapple and currant juice (ther erae many other delightful combinations such as
blackberry, currant and
strawberry), one-half cupful of
lemon juice. Add as much
water as
fruit juice and sweeten very sweet as it will be less sweet when frozen. Freeze in the usual way.
Boil one pound of
sugar with one quart of
water for five minutes. Pulp three pounds of
Concord grapes; add the pulp
View page [75]
and the
skins to the syrup and stand aside to get cold. When cold put through a fine seive, being careful not to mash the seeds. Freeze, but not too stiff.
Some prefer the dark
cherries, but the
Royal Ann are also very nice this way. Pit carefully and sprinkle with plenty of
sugar; pour into tightly covered mold and pack in
salt and
ice for several hours. Nice to serve with cake for luncheons. May be garnished with
whipped cream.
Strawberry and Lemon Ice. |
To one quart of
strawberries add a pint of
water and a pound of
sugar. Let boil about twenty minutes. Then add the
juice of two lemons. Strain through a sieve that is fine enoughh to exclude the seeds. Freeze. This will be found very delicious.
A pint of
water and a pint of
sugar boiled together for five minutes. When cold and ready to freeze, add two cupfuls of
currant juice, one cupful of
orange juice, one finely shredded
pineapple and freeze to a mush.
This will require one quart of
lemon water ice and six ounces of
preserved ginger. Pound four ounces of the
ginger to a paste. The remaining two ounces cut into small dice; stir all into the
water ice. Repack and stand away to ripen.
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>
Pineapple Desserts.
Peel and chop fine one small
pineapple. Put it with the
juice into a saucepan with a cupful of
sugar and a cupful of
water. Simmer ten minutes; soak half a package of
gelatine in a half cupful of
water for two hours. Add to the sweetened
pineapple and strain into a bowl. When nearly cold add the
whites of four eggs and beat until the mixture begins to thicken; then pour into a mould and set to harden. Serve with
whipped cream.
Beat the
whites of four eggs ten minutes; add four tablespoonfuls of
sugar; pour over a cupful of
pineapple pulp and mix carefully; set on
ice until thoroughly chilled; serve in individual glass plates with
whipped cream piled on top.
Boil a cupful of
sugar and half a cupful of
water to the soft ball stage. Pour on the
whites of two eggs beaten until foamy; then beat until cold. Fold in the whip from two cupfuls of
cream and one cupful of shredded
pineapple. Turn into a mold and bury in
ice and
salt for two hours.
After paring a
pineapple, cut in small pieces, add one cupful of
sugar and cook until clear. Mix two tablespoons of
cornstarch with a little
cold water and stir into the cooked
pineapple; add the
juice of half a lemon and the
whites of three eggs beaten stiff. Fill baking cups with the mixture, bake in a pan of
water twenty minutes. Serve with
sweet, foamy sauce.
Take a large
pineapple, cut off the top and square the bottom so that it will stand firm. Scoop out the pulp with a strong spoon; save the pulp but discard the tough core.
Pare several oranges, divide into sections and cut into small pieces; stem a few strawberries, pit a few cherries,
View page [77]
slice peaches, plums, apricots or any other fruit to be found in the market; mix the pineapple pulp and the other fruits, add the juice of a lemon and powdered sugar to sweeten; place on ice for an hour longer and when ready to serve fill into the chilled shell of the pineapple and garnish as fancy may dictate.
Pineapple and Strawberry Dessert. |
Take large, sweet
strawberries, chop
pineapple coarsely and put in a glass dish alternate layers of
strawberries and chopped
pineapple; sweeten and pour over it a cupful of
orange juice. Set away on
ice to harden, or rather to chill, and serve with or without
cream, as preferred.
Shred a
pineapple with a silver fork and mix with one cupful of
powdered sugar; add a pint of
cream whipped very stiff and one ounce of
gelatine dissolved in a little
water. Pour the mixture into a melon mold that has been previously oiled. Pack in
ice and
salt for two hours.
Fill an earthen or granite ware baking dish nearly full of stemmed
gooseberries and add
sugar--plenty of it--and a little
water. Put into a bowl one cupful of
buttermilk and add a teaspoonful each of
soda and
salt, one tablespoonful of
lard or
butter, and stir in
flour to make a batter stiff enough to spread smoothly over the
fruit; bake in a moderate oven.
Serve with sweet cream.
Before making your roll wash two quarts of
berries and drain them; slice across the
berries, making two or three slices according to the size of the
berries; sprinkle with
granulated sugar, using one cupful of
sugar. Reserve the best
berries to serve a few with each slice of the roll.
For the roll beat the yolks of three eggs until stiff, then add gradually a quarter of a pound of granulated sugar; place on the back of the stove where it is warm but not hot, and beat well for fifteen minutes. Flavor with vanilla extract to taste.
Sift a quarter of a pound of flour and stir in slowly, but
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do not beat any more. Pour the latter to the depth of a third of an inch in flat biscuit pans and bake in a hot oven, lining the pans with buttered paper. Do not bake too brown. Spread the fruit on the cake while the latter is warm and roll up quickly, taking off the paper as you roll. When rolled wrap the cake tightly in a napkin and as soon as it will keep in shape serve with sweet cream.
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>
Pastry
"Male and female created He them, and gave them dominion over the earth."
Cook two pounds of
lean meat in a little
salted water until tender. Chop finely as possible. Add one pound of shredded
suet, four pounds of peeled, cored and chopped
apples, five cups of
sugar, two pounds of
currants, two pounds of
raisins, one grated
nutmeg, one-half teaspoon of
mace, the
grated rind and juice of six oranges and two lemons, one-half cup of
juice of any kind of fruit preserves, four tablespoons of
vinegar, one tablespoon of
salt. This is fine.
W. E. CHAMBERLIN, Olympia.
One cup chopped
rhubarb, one
egg, one cup
sugar, scant half cup
water, one
cracker rolled fine,
grated rind of one lemon. Bake with top
crust.
MRS. I. E. SCHRANGER, Mt. Vernon.
Grate the
rind of a lemon and squeeze out the
juice, one cup
sugar, one tablespoon of
butter, one tablespoon of
flour, yolks of two eggs; beat well, then add one cup of
milk or
cream--cream is best--then the beaten
whites of the eggs beaten in last. Put in shell and bake.
MRS. G. F. ZIMMERMAN, Seattle.
Grated rind and juice of one lemon, one cup of
sugar, one cup of
bread crumbs, three
eggs, use the
yolks and one
white, one-half cup of
hot water. Use the remaining two
whites for a meringue for the top.
MRS. I. E. SHRANGER, Mt. Vernon.
One cup stewed and mashed
pumpkin or
squash, one cup
sweet milk, one cup
sugar, one
egg, one tablespoon
molasses, one teaspoon each of
ginger, cinnamon and
allspice.
MRS. SUSAN GRIFFITH, Bellingham.
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Line a deep pie dish with crust, then fill it with ripe
blackberries; mix together one cup of
sugar and tablespoon of
flour, pour this over the
berries, dust with
cinnamon and cover with top crust. Rub a teaspoon of
cream over crust before putting in the oven; a rich brown when baked.
The above recipe will answer for all fresh berry pies. Very sour berries, as gooseberries, will require more sugar and sweet berries less. Some cooks prefer to stew the berries before putting in the pie, but the flavor of the fruit is certainly finer if put into the pie raw.
Pare and slice very thin, firm,
sour apples--perhaps
Gravenstein apples in their season make the best apple pies. Line your pie dish with
pastry and fill heaping full with the sliced
apples; pour over this one cup
sugar and a half teaspoon of
cinnamon; do not add any
water. Cover with
crust. Delicious.
MRS. MARGARET JENNINGS.
Two
eggs, two cups
milk, one-half cup
sugar, half teaspoon of
vanilla. Pour this custard into a pie dish lined with
pastry and sprinkle carefully over the top a teacup of shredded
cocoanut. Bake in a slow oven.
MRS. ADDA HURLBERT GACHES, La Conner.
Crust--One cup of
flour, one big tablespoon of
lard, one small lump of
butter, pinch of
salt, one-half teaspoon
sugar, one-half teaspoon
baking powder and enough
hot water to make stiff dough; roll thin. Use only one crust.
For each pie take the yolks of three eggs well beaten and add one and one-half cups of milk, one-half cup sugar, mix well and bake in a moderate oven until light brown. Beat the three whites and put on top. Then place in oven for a few minutes until light brown.
MRS. O. OFFERDAHL.
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Grated rind and juice of one lemon, one cup of
white sugar, two cups of
boiling water, one-half cup of
flour, two
eggs. Put
lemon and
water on stove, mix the
sugar and
flour together while dry, then use enough
water to make a rather stiff batter, add the
yolks of two eggs, when well beaten, stir this mixture into the boiling
lemon and
water and stir constantly until it thickens.
Have pie tins lined with paste, and well pricked to prevent the crust from puffing; let the crust bake while the filling is cooking. When done fill the pie dish and spread over the top the whites of two eggs beaten to a stiff froth with three teaspoons of sugar added gradually. Set in oven on grate and bake to a light cream color. This will insure a good, firm lemon pie.
MRS. SUSAN GRIFFITH, Bellingham.
One pint
milk, yolks of two eggs, two tablespoons
cornstarch, one-half cup
sugar. Use
whites as meringue for top.
MRS. SUSAN GRIFFITH, Bellingham.
Make a lower
crust and bake. Take two-thirds cup of
milk and two-thirds cup
cream, one
egg, one-third cup
sugar, one tablespoon
flour, flavor with
vanilla. Pour the filling into the crust, slice a
banana into the pie, when you have poured it about half-full of the filling. Frost the top with the
white of an egg.
MISS ROSE OSBERG, La Conner.
One scant cup
sugar, one
egg, two tablespoons good
vinegar, one heaping tablespoon
flour, one scant cup
water, flavor with
nutmeg, beat all together. Bake with two
crusts.
MRS. ANNIE E. TAYLOR.
One large cup
cranberries, one cup
raisins, cut in halves, three tablespoons
flour, one cup
sugar, two cups
water. Boil
cranberries with the two cups of
water until soft; add
raisins, sugar, flour and two teaspoons of
vanilla. May need more
water. Makes two pies. Bake like any fruit pie.
MRS. D. R. TOMLIN, Kirkland.
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Cut
squash in small pieces, cook in a little
water slowly until done. For one pie allow: One and one-half cups
squash, one cup boiling
milk, one teaspoon
butter, one-half cup
sugar, one-half teaspoon
salt, cinnamon, nutmeg, ginger, one
egg beaten separately. Half bake
crust, fill with mixture, bake until it puffs up.
MRS. OAKLEY, Anacortes.
One cup of
currants, mash well, three-fourths cup of
sugar and one teaspoon of
flour (mix
flour and
sugar together), one
egg. Mix the
egg with
currants and
sugar and bake with two crusts.
MRS. FLORA A. P. ENGLE, Coupeville.
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>
Cakes
"Properly understood, suffrage does not mean the appointing of ward heelers; it means the park system, the public schools, the hospitals, play-grounds and public libraries. In matters of this kind we make no distinction between men and women. Today, to secure the best results in city government, we must have the common service of men and women."
One cup
sugar, one-half cup
water, cream of tartar size of a bean, boil until it spins a thread. When cool add
butter size of an almond, and stir to a cream, first adding
grated chocolate to taste and teaspoon of
vanilla.
MRS. HATTIE B. DUNLAP, Mt. Vernon.
Take one tablespoonful of good
rich milk and mix thorougly with one cup
pulverized sugar, flavor to taste and spread on cake.
MRS. GEORGE B. SMITH, Anacortes.
As soon as a loaf cake is removed from pan rub lightly over top one-fourth cup of
powdered sugar. Then heat slightly, melting the
sugar will cause it to adhere to the cake, making a quick and very acceptable substitute for icing.
LINDA JENNINGS, La Conner.
One cup of
sugar, four tablespoons of
water. Let it boil until it spins a hair.
White of one egg beaten to a stiff froth. Add boiling syrup slowly and whip three minutes.
MRS. IDA A. KEENE, Seattle.
Perhaps some have experienced difficulty in getting
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chocolate smoothly into boiled icing. The following is an original and sure recipe:
One scant cup of sugar, one-third cup water, boil until it hairs. Beat stiff the whites of two eggs; mix two tablespoons of grated chocolate or cocoa with two spoons of sugar. Whip this into the whites, then pour over this slowly the boiled sugar, beating in usual manner. A very fine grained icing is the result.
MADGE JENNINGS, La Conner.
One cup
sugar, two tablespoons
chocolate, one-half cup
milk (mix
sugar and
chocolate together while dry); cook until it drops thickly off the spoon. Beat well until it is cool enough to spread. Flavor with
vanilla.
MISS CORA SEABERRY.
One cup
sugar, two tablespoons
cocoa, mixed together,
dry butter size of a walnut, one-half cup
milk. Cook until it drops thick from the spoon. Spread between the layers before it is quite cold.
MRS. W. J. WALDRIP, Coupeville.
Two cups
brown sugar (scant), one-half cup
butter (very scant), one-half cup
milk. Boil until it is thick, add
vanilla and beat a very little.
HARRIET E. WRIGHT, South Bellingham.
Two pounds
raisins, two pounds
currants, two pounds
dates, two pounds
figs, two pounds
walnuts, two pounds
almonds, one pint
candied cherries (if liked), one pound
sugar, one pound
butter, one pound
flour, one pound
eggs (ten), one-half pint
cream, one-quarter pint
New Orleans molasses, one-half pint
grape juice, one-quarter pint
vanilla, one-half pint
citron, one ounce each of
cinnamon, cloves, allspice and
nutmeg.
Cream the butter and sugar, add eggs one at a time. Then add spices and molasses, cream and flour. Prepare for fruit cake the night before by blanching and breaking the almonds. Pour grape juice and vanilla over all fruit
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and nuts and let stand all night. Pour boiling water over the citron and let stand a few minutes to soften. Mix all together well with the hands, as it is too heavy to stir. Put buttered paper in pans and bake in very moderate oven about four hours. This will keep for years if well wrapped and put away in a stone jar. Not good to eat until at least two weeks old.
MRS. F. W. COTTERHILL, Seattle.
One pound of
sugar, three-fourths pound of
butter creamed together, ten
eggs beaten separately,
yolks used first, afterward the
whites, one-half pound of
citron, two pounds of
currants rubbed dry in
flour, two pounds of
raisins, seeded and chopped, two pounds of
raisins seeded and left whole, one-half
nutmeg, one teaspoon each of
cinnamon and
cloves, one-fourth cup of
sweet milk, one pound of
flour sifted and mixed with one teaspoonful
baking soda and one teaspoonful of
baking powder. Stir in the
flour and whole
raisins alternately. Line your baking pan with paper and make a paper cap for the top. Bake two hours, heat to be decreased the last hour. Ten cents' worth of blanched
almonds shaved fine and one-half pound of
citron added will help this.
MRS. F. A. P. ENGLE, Coupeville.
One cup
grated chocolate, one-half cup
sweet milk cooked until smooth and creamy, set aside to cool; one and one-half cups
sugar, one-half cup
butter, three
eggs, one-half cup
milk, two cups
flour, one level teaspoon
soda; add cooked
chocolate and bake in three or four layers.
One and one-half cups
sugar, one-half cup
sweet milk, butter size walnut, pinch of
soda; cook until mixture will hair, flavor with teaspoon of
vanilla and beat until cool enough to spread. This is a delicious and popular cake.
MRS. LOLA FOWLER.
One cup
butter, two cups
sugar, one cup
sweet milk, three cups
flour, one-half cup
cornstarch, four
eggs, two rounded teaspoons
baking powder, lemon extract.
MRS. GRACE HANSON, Stanwood.
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Two squares of
Baker's chocolate grated; add
yolk of one egg beaten light and one-half cup
cold water; boil until this thickens, take off the stove. Dissolve one-half teaspoon
soda in one-half cup of
boiling water and add to the above.
Then add one tablespoon butter, one-half teaspoon vanilla, one and one-half cups flour, one teaspoon baking powder, one cup sugar.
Filling--Yolks of two eggs, one square chocolate, four tablespoons water, one-half cup sugar; cook until thick, flavor with vanilla. Ice the cake with white boiled icing. This recipe is enough for a large two-layer cake. If made right the cake and filling will both be, when cold, a rich, dark red, not brown.
MRS. ANNA M. COMBES.
Light part--
Whites of three eggs, one cup
sugar, one-half cup
butter, one-half cup
sweet milk, one and one-half cups
flour, one-half cup
cornstarch, two teaspoons
baking powder. Flavor with
lemon.
Dark part--Yolks of three eggs, one cup sugar, one-half cup butter, one-half cup sour milk or cold coffee, one-half teaspoon of all kinds of spices, teaspoon of molasses, two cups flour, one cup currants and raisins mixed.
Drop a spoonful of each kind in a well-buttered cake pan. First the light part, then the dark alternately. Try to drop it in so that the cake shall be well streaked, with the appearance of marble.
MRS. DICKSON.
Two cups
sugar, one cup
butter, four
eggs, one-half cup
sweet milk, one and one-half cups
mashed potatoes, one and one-half cups
flour, two squares
chocolate, one cup chopped
walnuts, one teaspoon each of
cinnamon, nutmeg and
cloves, two teaspoons
baking powder. Bake as loaf cake or in layers.
The Famous Lady Baltimore Cake. |
One pound finely sifted
granulated sugar, one-half pound
butter, one pound
flour, four teaspoons
baking powder, seven
eggs, one teaspoon
almond essence, one cup
sweet milk. Cream
sugar and
butter, beat in
yolks of the eggs, add the
flour sifted with the
baking powder alternately with
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the cup of
milk, add teaspoon
almond essence and lastly the stiffly beaten
whites of the eggs. Frosting to suit. This recipe has often been sold for five dollars.
MARIA HAYS-McHENRY, Olympia.
Two cups dark
brown sugar, one-half cup
butter, two
eggs, one-half cup
sour milk, three cups
flour, pinch of
salt, mix thoroughly. Into one-half cup of
boiling water stir one teaspoon
soda and one-half cup
grated chocolate or
Baker's cocoa; mix with batter.
Filling--Two cups dark brown sugar, one-half cup butter, one-half cup sweet milk or cream; cook until it thickens.
MRS. JENNIE DAVIDSON, Orting.
Two cups of
sugar, three-fourths cup
butter, one cup
milk, whites of five eggs beaten very stiff, three and one-half cups of sifted
flour, vanilla, two teaspoons
baking powder. Cream the
butter and
sugar, mix in the other ingredients, last the beaten
whites of the eggs.
This should be a very delicate white cake if properly baked.
The addition of a cup of chopped nuts makes a fine nut cake. If nuts are added less butter should be used.
MRS. O. S. JONES, Walla Walla.
One cup
sugar, one-half cup
butter, one cup
sweet milk, yolks of five eggs, two teaspoons
baking powder, flour to make batter as for the usual loaf cake. Flavor with
vanilla.
By adding four tablespoons of cocoa and spice to this recipe it is splendid as the dark part of marble cake. Use the silver cake above for the light part.
MRS. O. S. JONES, Walla Walla.
Silver Cake.
(Without milk or baking powder.)
One pound flour, one pound sugar, one-fourth pound butter, sixteen eggs (use whites only).
Beat whites of eggs to stiff froth; cream butter and sugar together and add flour and eggs alternately until all is used; flavor to suit. Bake in slow oven for one hour.
Very close-grained and most delicious.
FANNY LEAKE CUMMINGS, M. D.
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One pound
butter, one pound
flour, one pound
sugar, two-thirds cup
sweet milk, one-half teaspoon
baking powder, sixteen
eggs (
yolks only).
Bake same as silver cake.
FANNY LEAKE CUMMINGS, M. D.
Four
eggs, one cup
sugar, flavoring and enough
flour to make batter thin as sponge cake batter.
Grease well a large dripping pan and place small spoonfuls of the batter in the pan, but far enough apart that the cake will not run together as it cooks. When baked, if rightly done, you will have small cakes about the size of a coffee cup; remove carefully and bring the edges of the cake over each other forming a ring like a napkin ring. Do not pile on top of each other and spoil shape. These are very nice when serving light refreshments.
MRS. PETER DOWNEY, La Conner.
Two cups
brown sugar, one-half cup
butter, one cup
sour milk, two cups of
flour, one cup
nuts, three
eggs, one teaspoon
soda, cinnamon, cloves and
nutmeg to taste, one cup
raisins. Chop
nuts and
raisins together. Bake in slow oven.
MRS. IDA A. KEENE, Seattle.
To be baked in layers. One-half cup
butter, one and one-half cups
sugar, one cup
milk, whites of four eggs, three cups
flour, two teaspoons
baking powder.
Filling--Yolks of four eggs, one cup water and grated rind and juice of one lemon, two tablespoons cornstarch, three-quarters cup sugar, teaspoon butter. Put filling between cake when cold.
MRS. CARRIE N. OAKLEY, Anacortes.
One cup
sugar, one-half cup
butter, one-half cup
mashed potatoes, one-half cup
milk, one-fourth
cake chocolate, one-half teaspoon
nutmeg, one-half spoon
cinnamon, pinch of
allspice, two rounding teaspoons
baking powder, two
eggs,
View page [89]
one-half spoon
vanilla, one-half cup chopped
walnuts, two cups
flour. Bake in layers and fill with the following icing: Two cups
pulverized sugar, one tablespoon
butter, three tablespoons
milk, one teaspoon
vanilla; beat to a cream and spread between layers.
BESSIE BENSON, Avon.
Two
eggs well beaten, one cup
sugar, one teaspoon
cinnamon, one-half teaspoon
cloves, one-half teaspoon
nutmeg, butter size walnut, pinch of
salt, one cup
sour milk, two small cups
flour, one large teaspoon
soda, one and one-half cup stewed
prunes, pitted and chopped.
MRS. STELLA MOWREY.
Whites of seven eggs--small, fresh ones--
yolks of five eggs, two-thirds cup
pastry flour sifted four times, one cup
granulated sugar sifted four times, one-third teaspoon
cream tartar, a pinch of
salt, flavoring. Throw the
salt with the
whites of eggs. Beat half and sift
cream tartar and beat very stiff. Beat
sugar in lightly, using wire egg beater; beat
yolks with Dover egg beater and add two tablespoon of beaten
whites, fold into the mixture thoroughly, add flavoring and
flour. Bake in a moderate oven from thirty-five to forty minutes. When cake springs to the touch of finger and leaves the side of the pan it is done; turn upside down to cool.
NELLIE A. LANGDON, Chicago.
One pound
salt pork chopped fine, one pound
raisins, one pint
boiling water, two cups
molasses, one tablespoon
soda, one tablespoon
nutmeg, one tablespoon each
cinnamon, cloves and
allspice.
MRS. L. M. HALL, Puyallup.
Two cups
sugar, one-half cup
butter, three cups
flour, two spoons
baking powder, three
eggs. Cream the
butter and
sugar, add
eggs one at a time without separating; beat well. Add
milk, sift
baking powder with
flour, then add to the rest and beat well after adding flavoring. Bake in a moderate oven. Filling: Whip one cup
cream, putting in
sugar and
vanilla to taste; sprinkle with
cocoanut.
MISS NELLIE DE BOLT, Puyallup.
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One and one-half cups
apple sauce, one cup
sugar, one-half cup
butter, one teaspoon
soda, stirred in sauce; one teaspoon each
cinnamon, allspice, cloves and one cup seeded
raisins. Stir all ingredients together on stove until
butter is softened, but not melted, then add two cups sifted
flour with a teaspoon
baking powder and two well-beaten
eggs, leaving out the white of one for frosting.
Frosting--One cup sugar, one-half cup water. Boil until it spins a thread, then pour over well-beaten white of egg and beat until as thick as cream.
MRS. J. M. GRIFFITH, Bellingham.
Beat to a cream half a cup of
butter and gradually beat into this one cup
sugar. Add one ounce of
Baker's premium No. 1 chocolate melted, also two unbeaten
eggs. Beat for five minutes, then stir in half a cup of
milk, lastly one cup and a half of
flour, with which has been mixed one generous teaspoon
baking powder. Flavor with one teaspoon
vanilla. Pour into a shallow pan and bake for half an hour in a moderate oven. Cover with frosting.
MRS. CARRIE N. OAKLEY Anacortes.
One cup
sugar, two
eggs beaten separately, two tablespoons
milk, one cup
flour, two teaspoons
baking powder, lemon extract.
MRS. CARRIE N. OAKLEY Anacortes.
One cup
granulated sugar, one-half cup
butter, two cups
flour, two teaspoons
baking powder, two-thirds cup
sweet milk, whites of three eggs, flavoring.
Cream together the butter and sugar, then add the flour and mix thoroughly with the hands. Add the other ingredients and beat well.
MRS. F. M. CLARK.
Five
eggs, one and one-half cups
granulated sugar, two scant cups sifted
flour, one-third cup
cold water, two heaping teaspoons
baking powder, one-half teaspoon
vanilla, salt.
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Stir yolks of eggs and sugar until perfectly light, add water, beat whites of eggs and add alternately with flour, mix salt and baking powder in the flour. Bake in a moderate oven.
MRS. B. R. McCLELLAND, Olympia.
Four
eggs, yolks and whites, beaten separately, add two cups
sugar, two cups
flour and two heaping teaspoons
baking powder, and last three-fourths cup
boiling water; stir quickly and well. Bake in four layers in quick oven. Spread layers with
whipped cream or an
orange filling.
MRS. LOLA FOWLER.
Two cups
sugar, one large tablespoon
butter, three
eggs, one cup
milk, three cups
flour, two heaping teaspoons
baking powder, flavoring to taste. Bake in four layers and serve with any filling desired.
The same is very nice, with the addition of
rind and juice of half a lemon and baked in a loaf.
Three cups
sugar, one cup
butter, one cup
milk, three cups
flour, one cup
cornstarch, whites of twelve eggs beaten very stiff. Two teaspoons
cream tartar in
flour and one of
soda in half the
milk. Dissolve
cornstarch in remainder of
milk and add to
sugar and
butter well creamed, then
milk and
soda, flour and
whites of eggs.
MRS. LOLA FOWLER.
One cup
butter, one cup
sugar, one and one-half cups high-grade
molasses, six
eggs, six cups
flour, two even teaspoons
soda, two cups
walnuts, two pounds
raisins, one pound
currants, one teaspoon
cinnamon, one-half teaspoon
nutmeg, one glass
currant jelly.
Citron may be added if desired. Bake two hours or more if necessary.
Three
eggs well beaten, one cup of fine
sugar, a pinch of
salt, two tablespoons of
water, one cup of
flour in which
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there should be one teaspoon of
baking powder. The
flour to be added gradually.
Bake in a long shallow pan, well greased, in a quick oven. Turn out on a damp towel and cover the top with jelly; roll up while warm.
MRS. E. STRUZENBERG, Avon.
One pound of
flour, one pound of
sugar, one-third pound of
butter, six
eggs, one
nutmeg, one-half cup of
molasses, one and one-half pounds
raisins after seeding, one quart of
pecans before being cracked, one-half pound of
almonds, one tablespoon of
baking powder mixed in the
flour, one-half cup
water. Bake in a moderate oven about three hours. Flour
nuts and
raisins well.
MRS. LOUISA BERRY, Lexington, Ky.
Two cups
brown sugar, one cup
butter, four
eggs, one cup strong
coffee, one teaspoon each of
ginger, cloves, cinnamon and
nutmeg, three cups
flour, one teaspoon of
soda and one of
baking powder.
MRS. ANDREW OSBERG, La Conner.
Two
eggs, one cup
sugar, three-fourths cup
sweet milk, butter size of an egg, two cups
flour, one and one-half teaspoons
baking powder, flavoring. Use any filling preferred.
MRS. S. A. HUNSICKER, Seattle.
One
egg, one-half cup
sugar, one-half cup
molasses, one-half cup
sour milk, butter size of an egg, one teaspoon
soda, flour to form a moderately stiff batter.
Filling: Cook one cup chopped raisins with one-half cup of sugar and one-half cup boiling water; boil slowly fifteen minutes; then beat into it the beaten white of an egg. Spread between layers and on top.
MRS. ELMA BENEDICT, Avon.
One cup
sugar, one cup
sour milk, three scant cups
flour, three teaspoons of
cocoa, one cup
raisins, one-half cup
shortening,
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one teaspoon
soda, one teaspoon
baking powder, one teaspoon each of
cloves, cinnamon and
nutmeg. Bake in a loaf in a moderate oven and cover with frosting.
MRS. RHODA A. GIBSON, Avon.
One cup
butter, two cups
sugar, one cup
sweet milk, two
eggs, one teaspoon
soda, three and one-half cups
flour, two cups
raisins, two cups of
dried apples soaked over night, chopped fine and stewed in two cups of
molasses until soft. Beat
butter and
sugar to a cream, add
milk in which dissolve the
soda, next the beaten
eggs and
flour, and lastly stir in the
raisins and
apples. Season with
cloves, nutmegs and
cinnamon as for the usual fruit cake.
Bake one and one-half hours.
MRS. JENNIE DAVIDSON, Orting.
Two cups sifted
flour, two tablespoons
baking powder, salt, one-fourth cup
butter, one
egg, one cup
milk, one-half cup
sugar.
Sift dry things together; rub in butter; stir eggs and milk in dry mixture. Spread dought one-half inch thick in pan; cut apples in eighths, lay in rows on top of batter, then sprinkle with sugar and nutmeg. Bake about twenty minutes.
HARRIET E. WRIGHT, South Bellingham.
One and one-half cups
sugar, one cup
butter, two and one-half cups
flour, three
eggs well beaten, one small teaspoon
soda in a little
hot water, one teaspoon
cinnamon, a pinch of
salt, two cups of seeded
raisins, one cup
currants, two cups broken
walnuts. Drop on buttered tins and bake brown.
MRS. EFFIE B. ROEDER, Bellingham.
These are very dainty for a luncheon.
The white of an egg beaten for a minute, but not to a stiff froth, two tablespoons of powdered sugar and half a cup of chopped nuts, English walnuts, almonds or pecans, stirred into the egg.
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Spread upon long, narrow crackers or upon wafers; set in the oven to brown lightly.
MRS. NELLIE MITCHELL FICK, Seattle.
Two cups
sugar, three
eggs, one tablespoon
melted butter, one and one-half cups
sweet milk, three teaspoons
baking powder, little
salt, flavor with
nutmeg, flour enough to roll.
MRS. ANNIE E. TAYLOR.
Four cups of
flour, one cup of
butter, one and one-half cups
sugar, four
eggs, two heaping teaspoons
baking powder, three tablespoons
milk, lemon and
nutmeg. Rub
butter and
flour together, add
sugar, beaten
eggs,