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THE

BETHANY UNION

COOK BOOK

COMPILED BY

THE WOMAN'S SOCIETY

0/ BETHANY UNION CHURCH

WEST 103rd and SOUTH WOOD ST.

CHICAGO

<iy^^

Copyright, 1912, by

Martm H. Kendig.

OCU330a89

"Go little book. God send thee good passage. And especially let this be thy prayer, unto them all that thee will read or hear; it'hcre thou art ztrong, after their help to call, thee to correct, in any part or all."

FOREWORD

"I wish I did know how Mrs. B. makes her marmalade. I never had any quite as nice." "And did you e\'er taste preser\-es as appetizing as Mrs. L's?" "What delicious roasts they always have at Mrs. G's." Who has ever sat as guest at any table here and has not heard such remarks as these? And herein lies the origin and the purpose of this book. It offers itself as a medium of ex- change for ideas in cooking. It seeks to bring together the best tested and the most thoroughly approved meth- ods of preparing —

Bread, rolls, roasts, puddings, pies, The things on which poor man relies, —

and to put them in form easily accessible to all.

Practically e\ery household in the neighborhood has assisted in one way or another in the making of this book and grateful acknowledgment is hereby made to each contributor.

Its ])reparation has extended acquaintance and be- gotten a spirit of friendliness and co-operation which it is hoped that the book itself may serve to continue and enlarge.

As a neighborhood document, the careful reader may find in it material for man}^ an interesting observation. He might note how the problem of the high cost of liv- ing is being met. Or he will find cause for reflection in the fact that there should be forthcoming so many recipes of cakes, luncheon-dishes and preserves. But these matters we leave to the curious reader.

It is enough that it offers ample suggestion and direc- tion whereby to prepare a most tempting, satisfying table. He who turns to these pages will be moved as was the ancient prophet at the bidding of the angel to rise, and to eat and drink. And if, having done so, he may not be able, as was the prophet, to go in the strength thereof for forty days, he shall, at least, be made strong to do the day's work well. Therefore,

We bid thee go thy way. To be received by all ; with words to say To oldest housewife as to youngest bride. So journey much, and far and wide,

Scattering abroad these secrets of delight To tastes fastidious and epicurean appetite. To daily meal some apt suggestion lend And all will hail thee as a friend.

C. M.

COOKS

A cook is a genius who is able to combine the con- tents of a meat market and a grocery store in such a man- ner as to tempt a man to overeat himself whether he is hungry or not.

Cooking is the greatest profession in the world. There are upwards of 25,000,000 cooks in this country alone and a number of them are good cooks. The difiference be- tween a good cook and a bad cook is greater than the difference between Heaven and the warmer latitudes.

A good cook can take an old shoe, a little salt and some culinary debris of various sorts and make a soup from them which would cause a republican to forget last November's election and sing for joy. A bad cook can take a cross section of a sweet and toothsome young cow and anneal it so successfully that the hungry diner will eat his napkin instead.

Cooks, like violinists, are born, not made. Some wom- en can mix fourteen ingredients by guess and bake them until they have finished a story and produce a master- piece which will make the eater weep for joy. Other women cook with a pair of apothecary's scales and a stop-watch and produce only woe and dyspepsia.

Cooking is a duty of woman and eating the. result is a duty of man. The more duty the sadder the world. But cooking can also be made a pastime, an accomplish- ment, an art and an inspiration in which cases eating the results soon becomes a dissipation.

On cooking depends the happiness of matrimony. Love usually lasts as long as digestion. Good cooking cements a famih?- unbreakably together while bad cook-

ing drives it howling to the lunch counter and the di- vorce court.

In spite of all these things nobody pays much atten- tion to cooking. We spend millions in this country teaching our girls to write in a neat round hand which will be out of style as soon as the new copy books come in. But we spend very little in teaching them how to take a pint of flour and treat it with beneficent results.

Education cannot produce kitchen geniuses, but it can mitigate the amateur cook to a wonderful degree. In these days of conservation the American stomach ap- pears to have been overlooked. Until medical science is able to install new digestive equipments at a small expense the American stomach ought to be conserved with jealous care for the benefit of the American dis- position. George Fitch.

TABLE of CONTENTS

/ unll tell yoit the begiimini^s and if it please your lady- ships, you may see the end. — Shakespeare.

1. P.read 9-22

2. Soup 27- 30

3. ]*k[eats and Fish 35- 51

4. \'egetal)les 55- 63

5. Salads 67- 76

6. Desserts 81-115

Pies.

Hot Puddings. Cold Desserts. Frozen Desserts.

7. Beverages 119-121

8. Cakes and Cookies 125-153

9. Luncheon Dishes 157-169

10. Canning- and Preserving 173-188

11. Sauces and Relishes 193-204

12. Confections 209-215

13. -Miscellaneous 217

The number of recipes collected far exceeded the number allowed by the stern linotype man. Many of them were duplicates and therefore had to be omitted. All of the recipes have been filed, and will from time to time be printed in The Reminder if requested

BETHANY UXION COOK BOOK

Breadf

Back of the loaf is the siiozvy Hour,

And back of the Hour is the mill, And back of the null are the wheat and the shoiver,

And iJic sun and the Father's will.

— Maltbie IV. Babcock.

White bread is produced from a mixture of yeast, flour, and some liquid. The latter may be scalded milk, pure water, or a mixture of the two. The yeast produces a gas, carbon dioxide, as it grows and feeds in the dough, and this gas is held prisoner as it accumulates, thus rais- ing the dough. The conditions for the proper growth of this yeast fungus are moisture, even temperature (prefer- hably at 86 degrees Fahrenheit), food and air. The sugar added to the dough enables the yeast to start its growth easily ; then it attacks some of the starch, and later the gluten, or nitrogenous material. Hence the more quickly the risings are accomplished the better. With proper blending of the materials two risings are sufiicient. The flrst kneading should mix the yeast thoroughly through the mass. The second kneading should break up the gas bubbles and distribute the small bubbles resulting evenly through the dough, and the bread will not be full of holes if the next rising is not too prolonged.

Kneading. — Curve the fingers backward in kneading and knead with the palm. Turn the ball of dough one- quarter way round and fold it over with every push. Knead for about twenty minutes (or until the dough no longer sticks to the hands or bowl), is full of blisters and is smooth. A soft dough makes a tender bread, hence guard against too stiff a dough.

Baking. — An oven-thermometer is a great convenience. The temperature for baking should be from 270 degrees to 350 degrees Fahrenheit, according to the size of loaves.

10 BETHANY UNION COOK BOOK

The loaves should weigh one and a half pounds. I"'or the first fifteen minutes the loaves should continue to rise, then they should begin to turn brown and grow browner for the next twenty minutes. Now the heat should be reduced and continue the baking for fifteen minutes. When the bread leaves the side of the pan the bread is done. Remove it from the pan and rub it over with melted butter, if a soft crust is desired.

BOSTON BROWN BREAD.

One and one-half cups graham flour, one and one-half cups corn meal, one and one-half teaspoons soda, one tea- spoon salt, three-fourths cup molasses, one pint sour milk. Sift dry ingredients, then add molasses and milk. Steam from one to three hours, according to size of mold used. Mrs. J. M. Johnson.

BOSTON BROWN BREAD.

Two cups sour milk, three level teaspoons soda, one- half cup molasses, one-half cup corn syrup, one cup yel- low cornmeal, one cup graham flour, one cup rye flour, one teaspoon salt, one cup raisins (seeded). Steam two hours in covered cans. Mrs. J. C. Ellis.

BROWN BREAD.

Two cups sour milk, one level teaspoon soda, three- fourths cup molasses, two cups graham flour, one cup white flour, one cup corn meal, one teaspoon baking powder, one teaspoon salt, one cup raisins. Bake one hour in slow oven. Mrs. Frank White.

BRAN BREAD— HEALTH BREAD.

One quart of refined bran, one pint of white flour, one pint of buttermilk, one half cup of baking molasses, one teaspoon salt, one teaspoon shortening, one teaspoon soda dissolved in a little molasses. Beat all together, put in two small tins and bake in a steady oven one hour. Mrs. John Fisher.

BETHANY UXIOX COOK BOOK 11

BRAN BREAD.

One quart flour, two quarts bran, salt to taste, one quart of sour milk or buttermilk, four teaspoons of bak- ing soda dissolved in milk, one cup molasses. Bake very slowly one hour and a half. Mrs. H. J.vhx.

BRAN BREAD.

Two cups of bran, two cups of flour, two cups of sour milk, one cup of brown sugar, .one cup of chopped raisins, one teaspoon of soda, one half teaspoon of salt. Bake in moderate oven one hour. Will make two small loaves. Mrs. W. H. Fleming.

CORN BREAD.

One egg, one cup of flour, one cup of cornmeal, one cup of milk, one tablespoon of butter, two teaspoons of baking powder, a pinch of salt, one tablespoon sugar. Sift flour, baking powder and cornmeal together. Bake in a quick oven from twenty to thirty minutes.

Mrs. H. Philips.

GOLDEN CORN CAKE.

Three-fourths cup yellow corn meal, one and one- fourth cups flour, one-fourth cup sugar, four level tea- spoons baking powder, one-half teaspoon salt, one cup milk, one egg, one tablespoon melted butter. Mix dry ingredients, add milk and egg well beaten and butter. Pour into shallow pan and bake twenty minutes in hot oven. Mrs. Arthur D. Heffron.

MARYLAND SPOON CORN BREAD.

One quart milk in double boiler, four large kitchen spoons corn meal. Cook for five minutes after it boils, stirring often. Let cool and cut up a couple of times while cooling. Add three eggs well beaten, two table-

12 BETHANY UNION COOK BOOK

spoons of white tiour, one small spoon of salt, one table- spoon of butter. Pour into a baker, bake in good oven thirty-five minutes. Send to table at once in dish as baked. Fine accompaniment to roasts.

Mrs. G. S. Bannister.

ENGLISH RAISIN BREAD.

Two cups flour, four teaspoons baking powder, two teaspoons shortening, one-half cup sugar, one-half cup raisins, one-half cup currants, nutmeg grated, one egg, one-half cup milk. Mix dry ingredients, cut the shorten- ing in this, add fruit, beat whole egg and add milk to it. Combine the two mixtures as in baking powder biscuit. Put in greased pan and bake in moderate oven forty to forty-five minutes. Mrs. G. B. Van Dort.

QUICK GRAHAM BREAD.

One cup white flour, two cups graham flour sifted together, one-third cup sugar, one teaspoon salt, three teaspoons baking powder, two cups milk. Pour in a greased loaf pan and bake in a moderate oven three- fourths of an hour. Raisins or nuts are often added.

Mrs. Wm. H. Roberts.

NUT BREAD.

Three and one-lialf cups sifted flour, one cup chopped nuts, one full cup sugar, one teaspoon salt, four tea- spoons baking powder, one egg beaten with one cup of milk. Mix flour, salt and baking powder by sifting to- gether, add sugar and nuts, then egg and milk. Set to rise twenty minutes in bread pans. Bake very slowly three-quarters of an hour. Carrie Zorterman.

NUT BREAD.

Sift together four cups of flour, one scant cup sugar, one teaspoon of salt, four teaspoons of baking powder. Add one cup of chopped English walnuts, one egg, one

BE I HAN)' UXION COOK BOOK 13

and one-fourth cups milk. Alix thoroughly and place in greased tin. Let stand one-half hour before baking in a moderate oven for one hour. Makes very nice sand- wiches, buttered and sliced thin. Mrs. A. Guthrie.

NUT LOAF.

Two cups graham Hour, one cup white flour, three round teaspoons baking powder, one teaspoon salt, one cup sugar, one cup chopped English walnuts, one beaten egg, one cup sweet milk. Mix dry ingredients thor- oughly ; add milk and egg beaten well ; put in greased pan and bake thirty to sixty minutes according to size of loaf. Mrs. T. H. Morrison.

OATMEAL BREAD.

Two and one-half cups of water, one cup of oatmeal, three tablespoons of sugar, one tablespoon of shortening, one tablespoon of salt. Let the mixture boil for five minutes. When cool put in the yeast. Let rise. When light, stir the sponge stiff w^ith white flour. Put in the bread tins. Let rise again, then bake. This recipe makes two loaves of bread. Mrs. Harriet O. Newm.\n.

OATMEAL BREAD.

Three cups of rolled oats, one teaspoon salt, one table- spoon of lard, one-third cup molasses, two-thirds cu]) brown sugar, one cake of yeast, three cups boiling water. Mix yeast with one cup of water. Mix ingredients, then pour over three cups of boiling water, let cool, then add yeast. Stir in enough white flour to make a stiff dough. Let rise same as white bread and bake.

Mrs. Geo. McNeil.

SALT RISING BREAD.

Scald one-third cup cornmeal with one pint milk just brought to boiling point. Cover closely and let stand over night. In the morning add one quart warm water.

14 BETHANY UNION COOK BOOK

one teaspoon salt, one tablespoon sugar, flour enough to make stiff batter. Beat thoroughly and keep warm until light ; add a little warm water, one tablespoon salt, one tablespoon sugar, one tablespoon lard, enough flour to make moderately stifle dough. Knead ten minutes, mold into loaves and put into greased pans. Keep in warm place until double its size. Bake in moderate oven one hour, increasing heat the last twenty minutes.

Mrs. E. Harpole.

SCOTCH SHORT BREAD.

One pound butter, one pound and three-quarters of flour, four ounces of rice flour, one-half pound of fine granulated sugar. Work all together into a smooth dough. Divide into number of cakes required. Pinch around the edge with forefinger and thumb. Prickle on top and bake in a mocferate oven till a light brown. If the butter used is salt, wash it well in water before using. Mrs. John Fisher.

WHEAT BREAD.

Nine cups flour, sifted, two tablespoons salt, three large iron spoons sugar. Sift together. Lard, size of walnut, one quart of milk or lukewarm water, two cakes yeast dissolved in a little of the water. Mix soft batter, set to rise. When risen mix thoroughly, add two cups sifted flour and knead to stiff dough. Let rise. When risen make into loaves and then bake three-quarters of an hour.

Mrs. MaWhinney.

WHEAT BREAD.

One pint milk, almost to the boiling point, one pint of water of same temperature, one heaping tablespoon sugar, one tablespoon salt, a piece of shortening (butter and lard the size of an egg), one and one-half cakes com- pressed yeast. Mix together the hot milk, hot water, sugar, salt and shortening and while this is cooling have the yeast in a cup of warm water and by the time the

BETHANY UNION COOK BOOK 15

yeast has begun to foam the other ingredients will be cool enough to mix with the yeast. Then add enough flour to mold down rather stiff. Put to rise, which usu- ally takes about five hours, then shape into loaves and let rise again in the tins ready to bake.

Mrs. H. O. Day.

WHOLE WHEAT BROWN BREAD.

Two cups fine whole wheat flour, one cup coarse whole wheat flour, one cup white flour, three-fourths cup molasses, two cups sour milk, one-half teaspoon salt, one teaspoon soda dissolved in a little water. Mix the flour well before adding the liquid. Be sure that the bread is well mixed. Bake in a slow oven for one hour. It will burn very easilw Mrs. Grant Smith.

BISCUITS AND MUFFINS

BAKING POWDER BISCUITS.

Two cups sifted flour, two tablespoons lard or butter, one-half teaspoon salt, two teaspoons baking powder. Enough milk for soft dough. Mix and sift dry ingredi- ents. Rub in lard. Add milk. Mix and toss on board. Roll and cut with biscuit cutter. Bake in hot oven.

May M. Ellis.

BISCUITS FOR TWO.

One small cup of flour, sifted with two rounding tea- spoons of baking powder and one-half teaspoon of salt. Rub in a lump of butter the size of a walnut and use enough sw^eet milk to make a soft dough, soft enough to stir with a spoon. Lay on floured board and knead thoroughly. Place in a buttered tin and bake immedi- ately. Mrs. Wilbur Hicks.

16 BETHANY UNION COOK BOOK

CORNISH BISCUITS.

One quart flour, two teaspoons baking powder, one teaspoon salt, one-half cup sugar, one large tablespoon butter, two eggs, beaten, caraway seeds, one cup floured raisins, one cup currants, milk to make soft enough to handle. Pat out on bread board into a sheet. Cut with small biscuit cutter. Bake quickly. When almost done, butter top. Mrs. C. L. Hays.

CURRANT BISCUIT.

Two eggs, one-half cup sugar, two heaping tablespoons lard, one cup sweet milk, a little salt, three and one-half cups flour, three teaspoons baking powder, one cup cur- rants. Roll out one-half inch thick and cut in biscuit shape. Mrs. J. R. MacGregor.

SPANISH BUN.

One cup sugar, one-half cup butter, one-half cup water, one and one-half cups flour, two teaspoons baking powder, one and one-half teaspoons cinnamon, two eggs. Beat together sugar, butter, eggs; add water, then flour with baking powder and cinnamon sifted with it.

Mrs. J. H. Burdett.

TEA BISCUITS.

Three cups flour, three heaping teaspoons baking ])owder, three teaspoons sugar, one-half teaspoon salt, one egg, two cups milk. Cut and put into pans. Bake in oven ten minutes. Jean McGilp.

SWEET BREAD BISCUITS.

After mixing a batch of bread dough, cut off a piece of the dough (the size of an ordinary loaf of bread). Spread this on the board, take two tablespoons of lard and one- half cup sugar and work it into the dough, adding flour until of the right consistency. Set aside to rise until

BETHANY' UNION COOK BOOK 17

light, then form into biscuits, letting the biscuits rise again. Bake about twenty minutes in a moderate oven.

Mrs. Charles Gierman.

HUNGARIAN ROLLS.

One and one-half quarts flour, one pint milk, one yeast cake, one-half cup sugar, two tablespoons melted butter, one beaten egg. a little flavoring if desired, tablespoon salt. Dissolve yeast in little lukewarm water. Warm the milk, add yeast and sugar, butter, egg and flour and beat as long as you can with wooden spoon-. Let rise till light and form in small rolls. Let rise and bake twenty minutes. Suzanne Gieszer.

BLUEBERRY MUFFINS.

Two eggs, one-half cup butter and one-half cup sugar creamed together, two-thirds cup milk, one and one-half cups blueberries in flour. (If canned, drain and have as dry as possible.) One heaping teaspoon baking powder, one and three-fourths cups flour, one-half teaspoon (scant) salt. Put together like a cake, adding blueberries last. These make a nice dessert by using the juice for a sauce. Mrs. Oscar L. McMurry.

BLUEBERRY MUFFINS.

Two tablespoons of butter, one-half cup of sugar, one egg, three-fourths cup of milk, two and one-half cups of flour, two and one-half teaspoons baking powder, one- fourth teaspoon salt, one cup of blueberries. Mix as cake and add blueberries just before turning into buttered muffin tins. Mrs. O. A. Keeler.

BRAN MUFFINS OR HEALTH MUFFINS.

Two cups bran, one cup white flour, one-third cup mo- lasses, one and one-half cups milk, one egg, two table- spoons melted butter, one-half teaspoon salt, one tea- spoon soda mixed with white flour. Nuts or raisins added if desired. Mrs. James E. Armstrong.

18 BETHANY UNION COOK BOOK

CORN MEAL CAKE OR MUFFINS.

One cup flour, one cup corn meal, three teaspoons baking powder, one cup milk, one tablespoon sugar, one tablespoon butter, two eggs, beaten separately. Bake twenty-five minutes. Use same rule for muffins or gra- ham gems, using all white flour for muffins and graham flour instead of corn meal for gems, and bake same length of time in muffin tms. Mrs. B. H. Atwood.

SQUASH MUFFINS.

One-half cup strained squash, one cup milk, one egg, two tablespoons sugar, two tablespoons butter, one tea- spoon cream tartar, one-half teaspoon soda, quarter tea- spoon salt and two and one-half cups flour.

Mrs. George McGregor Murray.

WHEAT GEMS.

One cup of milk, one-half cup of sugar, one-fourth cup of butter, two cups of flour, sifted, two eggs, two tea- spoons baking powder sifted in the flour. Cream butter, sugar and eggs together, then add milk and flour gradu- ally. Mrs. E. L. Roberts.

BREAKFAST PUFFS.

One and one-half cups flour, two rounding teaspoons baking powder, one tablespoon sugar, one-fourth tea- spoon salt, one cup milk, one egg, one tablespoon melted butter. Sift dry ingredients into a bowl, beat the egg and add it to the milk, stir this into the dry mixture ; beat, add the butter and beat again until smooth. Fill buttered gem pan about two-thirds full of mixture and bake for about fifteen minutes in hot oven.

Mrs. John McKinlay.

BREAKFAST MUFFINS.

One cup of flour, one teaspoon sugar, one teaspoon bakin-g powder, one egg, one-fourth cup of milk, one tablespoon of butter, one-fourth teaspoon salt, scant

BETHANY UNION COOK BOOK 19

measure. Sift the dry ingredients together, beat the egg and add the milk, last of all add the melted butter to the batter and whip it in well. Drop in greased muffin tin, bake in a hot oven until a golden brown. Will make six muffins. Mary C. Cabery.

WHOLE WHEAT MUFFINS.

One Ggg, one teaspoon salt, one cup sour milk, one- half teaspoon soda, two tablespoons molasses, one-half cup flour, one and one-fourth cups whole wheat.

Mrs. T. D. Gregg.

COFFEE CAKES.

COFFEE CAKE— GERMAN.

One egg, one cup of sugar, one tablespoon of butter, one cup of milk, two cups of flour, one-half teaspoon of salt, two teaspoons of baking powder. Flavor with nut- meg. Bake in sheet. Before placing in oven sprinkle sugar, cinnamon and bits of butter over the top.

Mrs. M. H. Kendig.

COFFEE CAKE— GERMAN.

One pint milk, one-half cup sugar, one pint flour, one- half tablespoon salt, one yeast cake, one egg, flour to stiffen. Set sponge with milk, flour and yeast. When light add sugar, salt and egg and flour enough for dough not quite as stifif as bread. Then work in one cup of melted shortening, let rise till light, roll out three-fourths of an inch thick and put in tins. When light brush Avith melted butter and sprinkle with sugar and cinnamon.

Mrs. B. F. Wegner.

20 BETHANY UNION COOK BOOK

COFFEE CAKE— GERMAN.

To four quarts of flour add one pint of milk lukewarm and two small cakes of yeast. When raised make a stifif dough ; take four eggs, two cups of sugar, two cups but- ter and a tablespoon salt and beat well. Add raisins to suit and three ounces shelled almonds. Then let it rise once more and put in tins and bake.

Mrs. John DeRudder.

FINNISH BREAD.

One cup raisins, one cup sugar, one teaspoon carda- mon seed, two cups milk, two cu]js warm water, two eggs beaten, one-half cup butter melted, one tablespoon salt, nine cups flour, one yeast cake ; mix raisins, sugar, cardamon seed first, then other ingredients at night, into a stiff loaf; in the morning mix again into a loaf, allow to rise, then mold into loaves or rolls, set to rise once more; brush over with butter and sugar, bake. Bread with sugar, butter and eggs in requires longer to rise. Will make four loaves. Mrs. A. E. Morrison.

GERMAN APPLE CAKE.

One pint flour, two teaspoons baking powder, one-half teaspoon salt ; add two tablespoons butter, one beaten egg and milk to make thick batter. Spread one inch deep in greased shallow pan. Spread sliced apples on top and sprinkle with sugar and cinnamon.

Mrs. J. O. Buck.

SALLY LUNN.

Cream two tablespoons granulated sugar with one of butter. Add slowly one pint of milk and the beaten yolks of two eggs, two teaspoons baking powder and flour to make stifif batter. Then thin with the whites of the eggs beaten to a froth. Bake in gem pans in a quick oven. Serve hot with butter. Mrs. Wm. Ve.\r.

BETHANY UXION COOK BOOK 21

SALLY LUNN.

One cui) sugar, one-half cup butter, stir well and add two eggs, one and three-fourths cups sweet milk, suffi- cient Hour to make a batter as thick as a cake, three tea- spoons baking powder. Bake in pie tins.

Mrs. R. D. Flood.

CORN GRIDDLE CAKES.

Chop tine one cup of fresh or canned corn, having it as fine as it can be made. Into this stir a cup of hot milk, a tablespoon each of sugar and melted butter, two saltspoons of salt, a cup of flour sifted twice with a tea- spoon of baking powder, and last of all two well beaten eggs. Beat hard and bake on a griddle.

Mrs. a. J. Goes.

POTATO PANCAKES.

Peel and grate six large potatoes, add to the grated vegetable a saltspoon of salt, half teaspoon of baking soda and three eggs beaten light. When well blended add enough fiour to make a good batter and fry on a heated griddle. Mrs. Wm. Vear.

RAISED BUCKWHEAT PANCAKES.

Take four cups of buckwheat flour to one of wheat with a teaspoon of salt, make batter with warm water and dissolve one-half or three-quarters of a cake of yeast and mix with it, set it to rise at night ; in the morning stir in one-half teaspoon of baking soda with milk to make the correct thickness. This process can be re- peated for some time by mixing it over at night.

Mrs. J. E. Coventry.

WAFFLES.

One and one-half pints flour (scant), two teaspoons baking powder, one-half teaspoon salt. Sift these into mixing bowl. One pint milk, two tablespoons butter,

22 BETHANY UNION COOK BOOK

three eggs, separate whites and yolks and beat, add yolks to milk, add melted butter, stir carefully into flour, fold in beaten whites. Bake in waffle iron.

Mrs. Robert Bebb.

WAFFLES.

Two eggs, one and one-half pints sour milk, one tea- spoon soda, two tablespoons corn meal, two tablespoons butter, one tablespoon sugar, one-half teaspoon salt, flour to make thin batter. Beat eggs, add sour milk and 'soda; melt the butter and add it with the sugar, cornmeal and salt. Add flour until stifif as thin cake batter.

Mrs. a. H. Estep.

Best Results in COOKING

ARE OBTAINED BY USING

Bowman Dairy Co.

Perfectly Pasteurized

MILK PURE CREAM BUTTER

Phone Washington Heights 511

1348-1358 West 103rd Street

CHICAGO

24 BETHANY UNION COOK BOOK

BETHANY UNION COOK BOOK 25

26 BETHANY UNION COOK BOOK

BETHANY UXIUK COOK BOOK 27

»oups

It is not strength, but art, obtains the prize.

—Pope.

ASPARAGUS CREAM SOUP.

One quart soup stock, one can asparagus tips ; simmer together two hours, strain, season and thicken with two tablespoons flour ; add pinch soda and one scant cup hot milk for each person to be served. Tablespoon whipped cream in each bowl. Mrs. H. N. Tolles.

CREAM OF CELERY SOUP.

One cup of celery cut in small pieces, one cup diced pota- toes (raw), one-fourth onion medium sized, butter size of an egg, one cup milk, one cup cream, little thickening, salt and pepper. Cook celery, potatoes and onion in water enough to cover until tender. Mash and add a little of water in which vegetables were boiled, then add milk, cream, thickening, butter and seasoning. Strain and stir in a little chopped parsely. Mrs. A. George.

CELERY SOUP.

One cup celery cut fine, two cups boiling water, one pint milk, one slice onion, two tablespoons butter, three level tablespoons flour, salt and pepper to taste. Pour boiling- water on celery, cook until tender. Place onion in milk and scald. Add melted butter and flour, cook until creamy, stirring constantly. Add celery and water, salt and pepper.

Mrs. Osc.\r McMurry.

28 BETHANY UNION COOK BOOK

NEW ENGLAND CLAM CHOWDER. (With Canned Clams). Dice a small piece of salt pork and fry with about two tablespoons chopped onion (or fry onion in butter if pre- ferred). Add four or five potatoes sliced thin, salt, cover with hot water and boil until soft. Add one can Scarboro Beach Clams and about a quart of milk. Bring just to a boil. Add piece of butter and, just before serving", five or six National Biscuit Company's Brown Baked Butter Crack- ers, which have been split and dipped in cold water. If you cannot get these crackers do not put in any other kind.

Mrs. Karleen F. Nash.

CREAM OF CORN SOUP.

One quart of milk, one can corn, one small onion sliced, three tablespoons butter, two tablespooons flour, yolks of two eggs, salt and pepper to taste. In double boiler put corn, milk and onion, cook fifteen minutes, strain. Blend butter and flour, add, cook fifteen minutes and add yolks of eggs last. Serve in bouillon cups with whipped cream and a few kernels of popped corn.

Mrs. J. S. Woodward.

FISH SOUP.

Two cups soup stock, one scant cup fine crumbs, one gen- erous cup fish, freed of bones, fat and skin and minced. One cup boiling milk, one egg beaten light, pepper and salt to taste. Skim the stock carefully, heat it to boiling, add the minced fish, the pepper and salt and let simmer. Heat the milk in a double boiler ; when hot pour it upon the beaten tgg, mix well, and add with the crumbs to the hot stock, and serve. If no stock is available, use one cup hot water and two cups milk. When eggs are scarce, the egg may be omitted and a tablespoon of flour rolled in one of butter may be substituted. This soup may be varied by adding a cup- ful of diced potatoes and a tablespoon of minced parsley or onion or a bay leaf or sweet herbs.

Mrs. Isaac Greenacre.

BETHANY UNION COOK BOOK 29

OYSTER SOUP.

One pint oysters, liquor from one pint of oysters plus enough milk to make one and one half quarts, six table- spoons tlour, four to six tablespoons butter, salt and pepper. Wash and carefully pick over oysters. Strain liquor through cheese cloth and add to scalded milk. Make white sauce, add oysters and cook, stirring constantly until oysters are plump and edges begin to curl.

Bessie McCumber.

OYSTER STEW.

One pint oysters, one quart scalded milk, one-fourth cup butter, one-half tablespoon salt, one-eighth teaspoon pepper. Wash and carefully pick over oysters. Strain liquor through cheese cloth. Heat liquor to boiling point, add oysters and cook until oysters are plump and edges begin to curl. Add scalded milk, butter, salt and pepper. Serve with oyster crackers. Mrs. Wm. McCumber.

SPLIT PEA SOUP.

One cup dried split peas, two and one-half quarts cold water, one pint milk, one-half onion, three tablespoons but- ter, two tablespoons flour, one and one-half teaspoons salt, one-eighth teaspoon pepper, two inch cube fat salt pork. Pick over peas and soak several hours, drain. Add cold water, pork, and onion. Simmer three or four hours or until soft ; rub through a sieve. Add butter and flour cooked together, salt and pepper. Dilute with milk, adding more if necessary. Amy Howe.

POTATO SOUP.

Four large potatoes, four cups of milk, one onion, three teaspoons of butter, three teaspoons of flour, salt, pepper and parsley to taste. Wash and pare potatoes. Boil until tender, drain and mash through sieve. Melt butter and

30 BETHANY UNION COOK BOOK

add dry ingredients, mix and add to potatoes, stirring in milk gradually. Heat all together and serve.

Jean C. Movvat.

CLEAR TOMATO SOUP.

Part One. One pint tomatoes, one pint water, one small onion, one bay leaf, six cloves. Part Two. One teaspoon sugar, two teaspoons cornstarch, one teaspoon salt, one- fourth teaspoon pepper, two tablespoons butter. Boil part one twenty minutes, strain and put back in kettle, add corn- starch mixed with water. Add butter and seasoning.

Bessie McCumbek.

TOMATO SOUP.

One quart water, one quart tomatoes, one quart milk, one tablespoon butter, one tablespoon cornstarch, a little parsley, three whole cloves, one sliced onion, one teaspoon sugar, one-half teaspoon soda, pepper to suit taste. Boil water, tomatoes, onion, cloves, sugar and parsley together for fif- teen minutes. Add soda and strain. Thicken the milk with corstarch, add butter and tomatoes and do not boil.

Mrs. J. H. Kistner.

VEGETABLE SOUP.

One-third cup carrot, one-half cup celery, one-half onion, one quart water, one-third cup turnip, one and one-half cups potatoes (raw), one-half tablespoon chopped parsley, five tablespoons butter. Cut all fine, then measure. Cook vegetables, except potatoes, ten minutes in four tablespoons butter, stirring constantly. Add potatoes, cover and cook two minutes. Add water and boil one hour. Then add rest of butter and parsley. Season and serve.

Mrs. Benj. Manierre.

This Hand Can Do the Work

Many uses and full Directions on Large Sifter-Can - 10c

Old Dutch Cleanser

32 BETHANY UNION COOK BOOK

BETHANY UNION COOK BOOK 33

34 BETH ANY UNION COOK BOOK

BETHANY UNION COOK BOOK 35

Meats

Some hae meat and canna eat And some wad eat that want it, But ive hae ineat and zve can eat, Sae let the Lord be thankit.

MEATS

-Burns.

BEEF CUTLETS.

Two pounds of round steak not less than one inch thick or more, three good sized onions, one ripe tomato or one tablespoon of chili sauce. Rub steak all over with flour, cut into cutlets; meanwhile slice onions and put into frying pan with sweet drippings to brown. When done, remove into stewpan. Put cutlets into frying pan and brown both sides. When done put this into stewpan. Pour hot water into frying pan, stir and bring to a boil and pour over cutlets, add a little salt, pepper and cloves. Simmer until lender. Mrs. John FiSher.

BEEF LOAF.

Three pounds round steak (ground), one package Uneeda biscuits, one tablespoon salt, one teaspoon pepper, season with sage to taste, one half dozen onions, one pint milk, two eggs. Bake in oven one and one-half hours.

Jean McGilp.

BEEF LOAF.

One and one-half pounds round steak, one-half pound pork (salt pork will do), one cup bread crumbs, one-half cup sweet milk, one teaspoon chopped onion, two eggs, salt

36 BETHANY UNION COOK BOOK

and pepper to taste. A little parsley also improves it. Grind meat and bread crumbs. Beat eggs slightly, add milk, mix all thoroughly and shape into a roll. Grease pan and when placed in oven add boiling water enough to keep moist. When in half hour pour one-half can tomatoes over top and baste with juice. Bake one hour.

Mrs. Oscar L. McMurry.

ROAST BEEF.

Wipe, put on a rack in dripping pan skin side down, rub over with salt, and dredge meat and pan with flour. Place in a hot oven that the surface may be quickly seared, thus preventing escape of inner juices. After flour in pan is browned, reduce heat and baste with fat which has tried out ; if meat is quite lean it may be necessary to put trim- mings of fat in pan. Baste every ten minutes. If this rule is followed meat will be found more juicy. When meat is about half done turn it over and dredge with flour that skin side may be uppermost for final browning. If there is danger of flour burning in pan, add a small quantity of water.

TIME TABLE FOR ROASTING BEEF.

Sirloin or rib, rare, weight five pounds, one hour, five minutes.

Sirloin or rib, well done, weight five pounds, one hour, twenty minutes.

Sirloin or rib, rare, weight five pounds, one hour, thirty minutes.

Sirloin or rib, well done, weight ten pounds, one hour, fifty minutes.

GRAVY from ROAST BEEF.

Leave four teaspoons of fat in pan, add four tablespoons flour and stir until well browned. The flour, dredged and browned in pan, should give additional color to gravy. Add gradually one and one-half cups boiling water. Cook five minutes, season with salt and pepper, and strain. If flour should burn in pan, gravy will be full of black particles.

Mrs. V. G. Trueblood.

BETHANY UNION COOK BOOK 37

BONELESS BIRDS.

Two pounds round steak, strips of bacon, little onion, salt and pepper. Roll up and stick together with tooth picks. Roll well in flour, salt and pepper a little. Have ready hot butter in skillet, brown well, cover with boiling water. Cook slowly one and one-half hours. Serve hot.

Mrs. Nelle T. Howard.

CHICKEN BLANQUETTE.

Meat from one chicken cut in pieces, one cup chicken stock, one cup milk, four level teaspoons butter, four level tablespoons flour, one level tablespoon lemon juice, yolks two eggs, speck of paprika and one teaspoon salt. Make sauce, add seasoning and eggs, cook a moment and pour over chicken. Mrs. J. H. Burdett.

CHICKEN EN CASSEROLE.

Two and one-half pounds chicken cut in pieces as for stewing, one tin mushrooms, one carrot, one onion, one tablespoon chopped parsley, one teaspoon salt, one-half tea- spoon pepper, one tablespoon flour, two cups boiling water, one stalk celery, half cup butter. Clean and dress chicken and either stew or steam until tender. Melt the butter in a frying pan, add all the vegetables chopped fine, cook five minutes and then add the flour. Add all the seasonings to the hot water, pour into the frying pan and let it cook five minutes. Put the chicken in a casserole, dredge with flour, dust with salt and pepper and pour the contents of the frying pan over it. Place it in the oven and cook until the chicken is thoroughly browned, about one and one-half hours, in an oven of medium heat. Remove from the oven, cover the dish and serve in the casserole.

Mrs. William G. Kress.

CHICKEN IN CASSEROLE OR PATTY SHELLS.

Two cups of cooked chicken cut in cubes, one-half cup of small French mushrooms, one-half dozen very tiny onions

38 BETHANY UNION COOK BOOK

which have been boiled in two waters, one dozen steamed potato balls, one cup boiled celery cut small and drained. Cover all thisi with cream sauce made of half rich chicken stock and cream. Lastly add shredded pimentoes.

Mrs. John Hellweg.

CREAMED CHICKEN.

Eight pounds chicken, stewed, cooled and cut fine. Make a sauce of the following: ingredients and mix with the chicken ; one quart sweet milk, one cup sweet cream, three- fourths cup butter, three-fourths cup flour, juice of one large lemon (added the last thing) one can mushrooms. Cover with cracker crumbs and bake twenty minutes. Will serve twenty-five persons. Mrs. W. H. Adkinson.

CHICKEN PIE.

Prepare two chickens for stewing. Season and cook un- til tender. Pour off liquid and let stand until cool enough to remove all bones and skin. Place meat in a baking dish, add one can mushrooms, one teacup peas, one teacup small potatoes, balls or cubes, and one-half teacup button onions, all of which, with the exception of mushrooms, must be previously cooked and seasoned. Then pour over all the liquid slightly thickened and cover with a crust made of rich biscuit dough. Bake twenty minutes.

Mrs. Benj. M.\nierre.

CHILI CON CARNE.

This can be made after having Hamburg steak. Take three balls, cover with water and gravy left over, cook until tender, then add one chopped green pepper, one onion, one can red kidney beans, salt and pepper to taste, and one pint tomatoes. Cook slowly one half hour. Enough for four or five people. Mrs. Edwin Bebb.

BETHANY UNION COOK BOOK 39

GERMAN CHOP SUEY.

Two pounds Hamburger, fried to a nice brown, three onions, one stalk celery cut up in small pieces, one can tomatoes, salt and pepper to taste. Boil one hour, add noodles about fifteen minutes before serving.

Mrs. D. J. Roberts.

CREOLE STEAK.

One pound chopped round steak, one half cup tomato pulp, one-half cup bread crumbs, yolk of one egg, one teaspoon salt, one half teaspoon pepper. Bake (in covered pan) in moderate oven one-half hour. Uncover and take twenty minutes to brown. Serve with tomato sauce. The mould may be lined with rice and the whole steamed.

Mary Howe.

CROQUETTES.

Take any kind of meat or fowl chopped very fine. To this add a drawn butter made with one cup of milk, small piece of butter, tablespoon flour, season to taste, then mix all well and put in cool place until stiff. Shape and dip in egg, then breadcrumbs, and fry in hot fat.

Mrs. Krapp.

ENGLISH ROAST DUCK.

Select a young, fat duck. The lower part of the legs and webbing of the feet should be soft. Singe and draw the duck in the same manner as a chicken. Wipe it inside and out with a damp cloth. Weigh. Fill with potato or bread stufifing. Truss in the same manner as a chicken. Place on a rack in a baking pan, cover the breast with slices of bacon, and put one-half cup water and one-half teaspoon salt in the pan. Bake in a hot oven, allowing twenty min- utes for every pound and twenty minutes over. Serve with giblet sauce. Mrs. John Roland Robertson.

40 BETHANY UNION COOK BOOK

BAKED HAM.

Take a slice of raw ham cut one and one-half inches thick from near center of ham. Flour on both sides, put in pan and pour around it cooked tomatoes to equal depth of ham. Bake very slowly at least two and one-half hours.

Mrs. E. R. Linn.

BAKED HAM.

A slice of ham about three-fourths of an inch thick, par- boil, cut ofif fat and put (fat) through grinder; spread on the ham and cover all with brown sugar. Core apples and season with sugar and spice, put in pan with ham, and a few tablespoons of water and bake all in very slow oven for fifty minutes. Put a cover over the ham to keep it from browning too quickly — not covering the apples, however.

Mrs. Ray McKee.

BAKED HAM.

Between six and eight pounds of ham, one pint of milk, one pint of water, one-half cup brown sugar, six whole cloves. Let ham stand in cold water over night, covered, if it is to be used for six; or seven o'clock dinner, take out of water in morning, wipe dry and set away where it will be kept cool. When ready to bake put ham in double roaster, mix the pint of milk and pint of water together, add sugar, pour all over ham, add cloves and bake three and one-half to four hours in a moderate oven.

Mrs. W. G. Kress.

BOILED HAM.

Soak several hours or over night in cold water to cover. Wash thoroughly, trim ofif hard skin near end of bone, put in kettle, cover with cold water, heat tcx boiling point and cook slowly until tender. (Ham twelve to fourteen pounds requires four to five hours). Remove kettle from range and set aside, that ham may partially cool, then take from

BETHANY UNION COOK BOOK 41

water, remove outside skin, sprinkle with sugar and sifted cracker crumbs, and stick with cloves one-half inch apart. Bake one hour in a slow oven, basting with drippings. Serve cold, thinly sliced. Alice Howe.

HAMBURGER WITH RICE.

Take a pound of Hamburger and one-half cup of washed rice. Mix together with seasoning and mould into balls. Take one-half can tomatoes, heat and strain as for soup, put into kettles and drop the meat balls in, cover and cook half an hour. Mrs. W. H. Fleming.

IRISH STEW— MUTTON.

Cut remains of cold roast mutton in medium pieces (bone too). Put in pot with some of hquor meat was roasted in (no water), four onions sliced, four carrots and three turnips cut small, and one can tomatoes. Cover and cook for three fourths of an hour, stirring often. Then add six or eight large potatoes (whole) and hot water to cover them. Cook until tender. Thicken gravy with flour and water and serve at once. Mrs. C. L. Hays.

BRAISED LIVER WITH CARROTS.

Parboil the liver, cut in inch squares, make a brown sauce, put into it a cup of stewed and diced carrots. Season to taste. Add liver, place in casserole and cook in slow oven for two hours. Mrs. Grant Smith.

LIVER, MEXICAN STYLE.

One pound liver, two medium sized tomatoes, two medium sized onions, two sweet peppers minced, several slices of bacon. Parboil the slices of liver, roll in flour ; arrange in the bottom of a baking dish a layer of sliced onions, upon this the tomatoes sliced, and the minced peppers ; upon this bed place the liver, the slices of bacon on top. Bake an hour in a moderate oven. Marjorie Lyon.

42 BETHANY UNION COOK BOOK

MEAT LOAF.

Two pounds round steak and one pound lean fresh pork ground fine, one cup cooked tomatoes, three eggs, one cup cracker crumbs, three green sweet peppers (from which the seeds and white membranes have been removed) chopped fine, salt to taste. Form into a loaf, press hard into a paper lined pan. Bake slowly for one-half hour and rapidly for fifteen minutes. Pour off liquor and) make gravy to pour about the loaf when turned out.

Mrs. R. H. Valentine.

SOUTHERN MEAT LOAF.

One pound iHamburg steak, one-half pound (&ausage meat, one small onion chopped fine, two eggs, three slices stale bread, first soaked in hot water and squeezed dry, then chopped (or cracker crumbs), one tablespoon flour, pinch pepper and salt, one can corn. Mix all well together and bake about forty minutes or until nicely browned in individual bread pan which has been well buttered.

Mrs. J. F. Ott.

MEAT PUDDING.

Mix one pound chopped cooked meat, three ounces fat pork cooked and chopped, one tablespoon powdered herbs, one-fourth cup capers, one cucumber pickle chopped fine, four beaten eggs, salt and pepper to taste. Pack into round buttered dish and steam one-half hour. When cold turn from mold and serve sliced thin with green vegetable salad. Slices of hard boiled eggs may be pressed against the sides of mold before meat is put into it.

This dish is particularly good, made of roast mutton and served hot, surrounded with buttered string beans, and a rich, well flavored brown sauce, in a dish apart.

Bessie McCumber.

MEAT ROLL.

One pound plain round steak, one pound chopped beef. Mix the chopped beef with two chopped sweet peppers,

BETHANY UNION COOK BOOK 43

one onion, ten olives cut from the seeds, salt and pepper. Chop all together and roll up in the round steak, tie, and cover with one can tomatoes and four onions, season and bake slowly two hours. Mrs. T. S. McCord.

NORWEGIAN BIRDS.

One pound round steak, one-half pound pork sausage, one onion. Chop onion and mix with sausage. Cut steak in small pieces and pound until thin and flat. Wrap each piece aroimd a spoonful of the pork mixture, skewer, brown in fat, pour over boiling water to cover and simmer about two hours. Serve with thick gravy. Mrs. H. T. Baker.

STUFFED PEPPERS.

Six green peppers. Mix one cup uncooked rice, three- fourths cup chopped meat, salt, pepper, allspice and one egg. Remove seeds and parboil peppers about five minutes, stuff with meat and rice mixture. Boil in tomato sauce about two hours (slow boiling).

Tomato Sauce — Boil and strain tomatoes, two table- spoons lard and two tablespoons flour, salt to taste. Let brown and cook up with tomato juice. Put peppers in and boil. Be careful not to burn. Suzanne Gieszer.

PAPRIKA SCHNITZEL.

Dip one and one-half pound veal cutlet in flour or cracker crumbs and fry in butter. While this is frying peel and slice six large onions, and when meat is done put the onions into the same pan and fry a nice brown. Put two large tablespoons flour into the onions and mix thoroughly, then make gravy with milk. When the gravy is thoroughly cooked, mix paprika into it until it is a little peppery. Pour over meat and serve. Mrs. T. S. McCord.

SAUSAGE ROLLS.

Have some puff paste, have some minced beef seasoned with pepper and salt. Roll paste to about half an inch, then

44 BETHANY UNION COOK BOOK

with a cutter cut five inches square, as many as required. Put two ounces of minced beef on square, brush edges with egg, roll them up from the one side and press down, brush over top with egg and bake in a quick oven from twelve to fifteen minutes. Mrs. John Fisher.

SPANISH CHOPPED MEAT.

One pint of any cold meat chopped, one cup bread crumbs, one cup water, cold, one large pepper, one large onion, one large cup tomatoes. Put all through grinder, but keep in separate lots. In a round baking tin or dish put a layer of meat, then breadcrumbs, pepper, onion, to- matoes, salt and pepper, and so on until all materials have been used ; dot with small pieces of butter, pour on cup of cold water and bake three-fourths of an hour. While bak- ing, with a fork work away from sides of pan towards cen- ter so water will reach all parts of tin. This meat, when cold, makes very good filling for sandwiches.

Mrs. William G. Kress.

ROUND STEAK.

Round steak three and one-half inches thick. Pound with edge of plate until tender. While pounding fill with flour, pepper and salt (bread crumbs if desired), cover over with onions, apples and green peppers cut fine. Roast two hours.

Mrs. R. D. Flood.

SMOTHERED STEAK.

Place one and one-half pound flank or round steak in casserole or granite pan, season ; add a thick layer of chopped onions and one pimento or a portion of sweet pep- per. Pour over all one-half can tomatoes. Cover closely and bake in oven one hour or until steak is tender. Un- cover and brown the last half hour if desired.

Mrs. Wilford M. Keener.

BElllAXV UXJON COOK BOOK 45

SMOTHERED STEAK.

One and one-half pounds steak, five or six medium sized onions, one cup water. Slice onions and put a layer in spider, then the steak, another layer of onions on top and a few dashes of pepper. Cover closely, but watch it, and if water boils away add more hot water. When onions are done the meat will be tender. Lay on hot platter. Take two tablespoons of corn starch mixed smoothly in cold water, add one-half teaspoonful of salt, stir it in the gravy and pour over steak.

Mrs. John H. Kistner.

SWISS STEAK.

One slice of round steak cut one inch thick, flour, salt, pepper. Method. — Place meat on a board and sprinkle thickly with flour. Pound the flour into the steak with the edge of a plate until all is pounded in. Sprinkle on more flour and pound, repeating this until meat will hold no more. Turn the steak and pound flour as directed above. Heat a skillet smoking hot. Put in beef fat and place the steak in the pan. When both sides are seared over, pour hot water on the meat until it nearly covers it. Cook slowly from one to three hours, time depending upon the thickness of the steak. Season, serve on a hot platter with gravy over the meat.

^ Mary Howe.

TENDERLOIN STEAK AND MUSHROOMS.

Tenderloin steaks an inch thick, cut in as many pieces as you like. Lay in well buttered dripping pan not touching each other, add one cup boiling water, and cook in oven thirty minutes, basting often. Ten minutes before serving remove from oven, season with salt and pepper, and lay a very small slice of onion and thin slice of tomato over each steak. Pour a little melted butter over all and return to oven. Heat a can of French mush-

46 BETHANY UNION COOK BOOK

rooms in their own liquor, drain, and place on pieces of steak, also drippings. Garnish with parsley.

Mrs. John Hellweg.

VEAL CROQUETTES.

Cold cooked veal, freed of all skin, gristle and bone. Measure one and one-half cups packed solid and chopped fine. Make a stiff white sauce as follows : two table- spoons butter melted, when bubbling add two table- spoons cornstarch. Stir until smooth and cook two min- utes. Add one cup milk and cook until smooth. Add another small cup of milk gradually, keeping stiff. Add the sauce to the meat with one teaspoon salt, one tea- spoon celery salt, one heaping teaspoon chopped parsley, two teaspoons lemon juice, few drops onion juice, and little white pepper. Mix well and spread out to cool. When cool shape into balls and roll in bread crumbs, then shape into croquettes. Roll in one beaten egg with one tablespoon of water added. Roll in crumbs again. Fry in basket in kettle of hot lard. Dry on brown paper.

Mrs. C. L. Hays.

VEAL CUTLETS, BREADED.

Dip cutlets in egg, then cracker crumbs, and brown well in either butter or Crisco. When thoroughly browned pour in enough milk to cover, put into oven to bake slowly for three-fourths of an hour. Once tried you will never cook them any other way.

Mrs. W. J. McDonald.

VEAL LOAF.

Three pounds veal chopped, uncooked, two pounds boiled ham, chopped, six eggs boiled hard and chopped, catsup, salt, pepper and butter. Put a layer of the veal in a bread pan, season with salt, pepper and butter and catsup, then a layer of ham, and over this a layer of the chopped eggs. Repeat until pan is full. Bake in a mod-

BETHANY UNION COOK BOOK 47

erate oven about two hours, then cool under a weight. This amount makes three layers of veal and two of ham and eggs in an ordinary bread pan.

Mrs. Arthur D. Heffron.

DUMPLINGS.

To one cup of flour, one heaping teaspoon of salt, sift several times, add sweet milk enough to make a soft dough. Drop into boiling water or soup and boil twenty minutes without removing cover. Mrs. A. Kruse.

DUMPLINGS FOR CHILDREN.

Two and one-half cups milk, a pinch of salt, butter size of one-half egg. Bring this to a boil. Then stir in enough flour to make a stifif batter. It is better to cook this in a double boiler. Let this cool, not cold, and stir in yolks of four eggs ; last, the beaten whites. Can be dropped in boiling soup, etc.

MARROW DUMPLINGS FOR SOUP.

One-quarter cup beef marrow, one egg, one saltspoon salt, cracker crumbs. Mash the marrow, add the egg and salt and stir well. Stir in enough cracker crumbs to roll into little balls. Drop into broth and boil five minutes.

Mrs. B. F. Wegner.

POTATO DUMPLINGS.

Two medium sized potatoes, one-half teaspoon butter, salt, one teaspoon sugar, mace and nutmeg, two eggs, flour. Mash potatoes while warm, add butter, a pinch of salt, sugar, a little mace or nutmeg. Beat yolks and whites separately and mix with potatoes. Add enough flour to make a stiff batter and boil for five minutes. Drop one-half teaspoonful at a time into the soup and boil. Lillian Bargquist.

48 BETHANY UNION COOK BOOK

STUFFING FOR TURKEY OR GOOSE.

One pint stale bread crumbs, one teaspoon powdered sage, half teaspoon salt, fourth teaspoon pepper, one table- spoon melted butter, half cup warmed milk and one well beaten egg.

For Goose Stuffing. — Two onions, size of an egg, to be boiled and mashed, and added' to stuffing.

Mrs. Gardner Greenleaf.

TURKEY DRESSING.

Rub thoroughly together in a deep dish one quart bread crumbs and one large tablespoon butter. Mix with these one tablespoon mixed herbs, rubbed fine, heaping teaspoon salt, and one-half as much pepper. Chop together and add to the crumbs twelve nice mush- rooms, either fresh or canned, and twelve nicely drained oysters. Add also a well-beaten egg. Aloisten whole with Varm water, enough to make it stick together — try a pint, adding it slowly. Mushrooms and oysters may be omitted. Mrs. Gardner Greenleaf.

FISH

CREAMED CODFISH.

Three-fourths pound dried codfish, two level table- spoons of butter, two level tablespoons of flour, one and one-half cups of milk, dash of pepper, salt if needed. Shred codfish and put on in cold water. T.et come to a boil and drain. Pour on sauce and cook three minutes.

Jean C. Mowat.

BETHANY UNION COOK BOOK 49

FINNAN HADDIE.

Pour boiling water over the fish from the teakettle, take it out of the water, lay it on a baking pan, brush over with butter and pepper and bake in a hot oven about eight or ten minutes. Mrs. Geo. D. Young.

BAKED HALIBUT STUFFED WITH OYSTERS.

Secure two nice halibut steaks of the same size, wash and dry them. Make a dressing of a cupful of bread crumbs, tablespoon of butter, one tgg and about a dozen oysters, or less if desired, and salt to taste. Place one steak in the baking pan, place on this the stuffing and cover with the other steak. Bake about thirty minutes, keeping the pan covered for the first twenty minutes. Serve on a hot platter with garnish of sliced lemon.

LOBSTER NEWBURG.

One and one-half cups of cream, few dashes of pepper, one-fourth teaspoon salt, one and one-half tablespoons butter, three yolks of egg, one and one-half cups lob- ster diced. Cook the butter, salt and pepper a few min- utes in a saucepan or blazer. Remove from fire, add the yolks beaten with the cream. Stir carefully and serve with toast or crackers. Add mushrooms if desired.

Mrs. W. D. Gordon.

SALMON CHOPS.

Take one large can of salmon, remove bones and cut up fine. Make very thick cream sauce, using two-thirds pint milk, and add to salmon. Put three shredded wheat biscuits through meat grinder and add to the above ; salt and pepper to taste. Make into shapes like chops and take pieces of macaroni about four inches long and put one in each chop to represent the bone, then dip in egg and roll in cracker crumbs. Fry in deep fat.

Mrs. O. W. Johnson.

50 BETHANY UXION COOK BOOK

ESCALLOPED SALMON.

One can salnioix, one-half cup butter, two cups milk, two eggs, one tablespoon flour, one cup cracker crumbs, salt and pepper. Alelt the butter in the milk ; when boiling thicken with the flour previously mixed to a paste with milk, and add the well beaten eggs. Butter a baking dish and fill with layers of salmon, crumbs and dressing, seasoning to taste. Bake in moderate oven one- half hour. Mrs. H. E. Stroup.

SALMON LOAF.

One can of salmon, six crackers rolled fine, one table- spoon of melted butter, one-half cup of milk, one beaten egg, salt and pepper to taste. Mix well together, shape into a loaf and place in the upper part of double boiler without water, and steam for an hour, or cook thus in fireless cooker for two hours. ]\Irs. J. C. Arnold.

SALMON LOAF WITH TOMATO SAUCE.

One can salmon, pour ofif liquor, pick out bones and skin and mix smoothly. Add four teaspoons melted but- ter. One-half cup fine rolled crackers, and season with pepper and salt and a little grated onion. Beat three eggs thoroughly and add to mixture. Steam in a round can one hour and a quarter. Always tie a cloth on the under side of the cover of the steamer to absorb the beads of water. When ready to use lay the roll on a platter. Garnish with parsley and serve in slices with tomato sauce.

Tomato Sauce. — Boil one pint of canned tomatoes with one cup of water and several slices of onion. Cook ten or fifteen minutes. Rub through a sieve. Blend a large tablespoon butter with flour in a frying pan, add tomato juice and make a cream-like sauce and serve hot.

Mrs. R. H. Valentine.

BETHANY UNION COOK BOOK 51

AN EGG SAUCE TO SERVE WITH BAKED FISH.

Take one cupful of water in which the fish has been boiled, rub together one tablespoon of butter, two table- spoons of flour and the beaten yolk of one egg; pour on this the water from the fish, stirring it until smooth ; add a little salt and pepper and let it boil five minutes, stirring all the time. Have ready three hard boiled eggs and one tablespoon of parsley chopped fine and stir these into the sauce after it is taken from the fire.

START THE DAY RIGHT

WITH A BREAKFAST OF

QUAKER OATS

Don't forget that you can obtain the choicest cuts of

BEEF, LAMB, VEAL AND PORK

ALSO FRESH DRESSED POULTRY AT ALL TIMES AT

GOETZ ^ SONS' MARKET

Phone Washington Heights 31 1302 West 103rd Street

S. BROUWER

AGENT

Grand Central Hand Laundry

219 West 110th Place

Phone West Pullman 6513

Phones Morgan Park 22 and 28
KISKADDON	^	BURKE
GROCERIES and	MEATS
Morgan and Commercial Avenues
MORGAN PARK		ILLINOIS

BETHANY UNION COOK BOOK S3

54 BETH.4NY UNION COOK BOOK

BETHANY UNION COOK BOOK 55

V egetables

]'oit kin talk 'boat your neiv-fashioned dishes and high- falutin' vittles; but ivhen you come right dozvn to it, there ain't no better eatin' than a dish o' baked beans.

— Eugene Field.

BOSTON BAKED BEANS.

One quart navy beans, three-fourths pound fat salt pork, one tablespoon salt, one tablespoon molasses, one tablespoon sugar, one teaspoon mustard. Soak beans over night in cold water, in the morning drain, add fresh water, parboil until skins burst. Place pork in beans, then the rest of ingredients, pour over this one quart hot water. Cover and bake six or eight hours. Uncover the last hour to let beans brown.

Mrs. George McNeil.

DRESSING FOR BEETS.

One-half cup vinegar, one-half cup hot water, salt, sugar, pepper to taste, small piece of butter. Let boil five minutes. Thicken with one tablespoon of flour and pour over beets. Mrs. John McKeever.

BAKED CABBAGE.

Four-pound head cabbage, one-third cup butter, one- third cup flour, one-half teaspoon vinegar, two teaspoons salt, paprika. Cut cabbage coarsely and parboil forty- five minutes in salted water; drain; put in baking dish in alternating layers with sauce made as follows : Blend flour and butter in pan, add boiling water until of proper consistency, season with vinegar, salt and paprika. If cabbages are small they may be boiled whole or simply scored across the top. Mrs. Edwin Bebb.

56 BETHANY UNION COOK BOOK

ESCALLOPED CABBAGE WITH TOMATO.

To Boil Cabbage. (Avoiding Odor).

Cut cabbage into quarters, cut away hard mid rib and wash thoroughly. Place a few pieces at a time, so as not to reduce the temperature, into a large kettle of rapidly boiling salted water. Allow to boil rapidly and uncovered until tender, frequently pushing cabbage under water. Drain and season. Place alternate layers of cooled cabbage and tomato sauce in a baking dish, cover with buttered crumbs and bake until crumbs are brown.

TOMATO SAUCE.

(Quantity for Small Head of Cabbage.)

Two to four tablespoons butter, four tablespoons flour, one-half teaspoon salt, one-eighth teaspoon pepper, two cups sifted tomato pulp. Proceed as for white sauce.

Bessie McCumber.

RED CABBAGE.

To a small head of red cabbage which has been cut as for slaw, prepare a dressing of one good sized onion, large tablespoon of bacon drippings, one cup of water, one-half cup of vinegar. Add cabbage, season with salt and pepper to suit the taste, cook in fireless cooker over night, or five hours will do ; on gas on slow flame about two hours. Before serving thicken with browned flour a level tablespoon full. Mrs. J. G. Feldes.

CAULIFLOWER ESCALLOPED WITH CHEESE.

Remove leaves and stalk from cauliflower, separate into flowerets and soak thirty minutes in cold water to cover. Cook twenty minutes or until soft in boiling water salted. Drain and serve at once. For a cooked cauli- flower of medium size make one and one-half cups white sauce as follows :

Sauce. — Three tablespoons flour, three tablespoons butter, one-half teaspoon salt, pepper, one and one-half

BETHANY UNION COOK BOOK 57

cups milk, one-half cup grated cheese. Dissolve one- half cup cheese in sauce and pour over cauliflower placed in a buttered baking dish, sprinkle whole thickly with buttered crumbs and place in hot oven to brown crumbs.

CARROTS AND PEAS.

Wash and scrape ofif the skins from young carrots, cut into dice of uniform size and let stand in cold water for half an hour. Shell enough green peas to make the same quantity as you have of the carrots and put into cold water (canned peas may be used). Drain both vege- tables, mix, put into a sauce pan, cover with salted boil- ing water and cook until tender. Drain, pour white sauce over them and serve. Mrs. R. H. Valentine.

SWISS CHARD.

Carefully pick over, wash in several waters. When young and tender put in a stew pan, allow to heat grad- ually and boil twenty-five minutes, or until tender, in its own juices. Old chard should have the white mid- rib removed, cook in boiling salted water and drain thor- oughly. Chop fine, reheat and season with butter, salt and pepper. Serve with hard boiled eggs, vinegar and olive oil. Alice Howe.

ESCALLOPED CORN.

One can corn, one-half package Uneeda biscuits broken fine, one pint milk, four tablespoons butter, salt and pepper to taste. Mix all ingredients, adding butter in small lumps. Place in buttered baking dish and bake in moderate oven twenty minutes. ]\Irs. Wm. McCumber.

CORN OYSTERS.

To one can of corn add the yolks of three eggs and three or four grated crackers. Fold in the stiffly beaten whites of eggs and fry in equal quantities of butter and lard on a griddle, using a teaspoon to drop the batter. Serve immediately. Mrs. Harry Daugherty.

58 BETHANY UNION COOK BOOK

CORN PUDDING.

One can corn or two cups grated corn, one cup milk, four soda crackers rolled fine, one €:gg; season with salt, pepper and butter. Mix ingredients in the order and bake slowly forty-five minutes. Lillian D. Barquist.

KOHL-RABI.

Wash and pare kohl-rabi, cut in slices or quarters, and cook in boiling salted water until soft. Drain, mash and season with butter, salt and pepper.

Alice Howe.

LENTEN LOAF.

Two cups of mashed seasoned beans, one cup of chopped English walnuts, one-half cup of thin cream, a saltspoon of fine sage, and one-half cup of fine bread crumbs. Mix and press in an oiled tin and bake until brown. Mrs. J. C. Arnold.

LENTILS.

One pint lentils, two level tablespoons flour, three level tablespoons butter, two level tablespoons vinegar. Wash lentils very thoroughly and soak over night. Drain and cover with fresh water, boil slowly until tender — about two hours. One-half hour before serving add flour blended with butter, vinegar, one teaspoon salt, one-half saltspoon paprika. Variety may be given by the addi- tion of either minced onion, catsup, curry powder, ground pimentoes or scalded frankfurt sausages.

Mrs. Edwin Bebb.

CURRIED LENTILS.

Soak a half pint of red lentils in water for three or four hours. Drain ofif water, put in saucepan one ounce of butter and one onion sliced thin, cook until a nice brown ; add lentils and one pint boiling water. Simmer

BliTILlX)' iX/UX COOK BOOK 59

one hour. Then add juice of one-half lemon, one dessert- spoon curry powder, salt and pepper. Cook ten min- utes longer and serve with boiled rice.

Mrs. J. H. Ostr.vnder.

BUTTERED ONIONS.

Peel small onions, under running water to avoid efifect on eyes and cook until tender in boiling water, chang- ing the water once during cooking. Coat with melted butter, roll in fine crumbs and brown in oven on dish in which they are to be served. Bessie McCumber.

PEA TIMBALES.

Two-thirds can peas, two eggs, two tablespoons but- ter, one teaspoon salt, one-eighth teaspoon pepper, cay- enne, one-half teaspoon onion juice. Drain and rinse the peas, rub through a strainer ; add the melted butter, the well beaten eggs and the seasonings. Turn into but- tered moulds set in pan of hot water. Bake until firm, about twenty minutes. Serve with white sauce in which the other one-third can peas are put in whole.

STUFFED GREEN PEPPERS.

Six sweet peppers, four medium sized tomatoes, one medium sized onion, one cup boiled rice. Season with a little butter, salt, pepper and sugar to taste. Remove seeds from peppers, then parboil in cold water a few minutes. Cook tomatoes, onion and seasoning about one-half hour, add cooked rice. Fill peppers and bake in buttered stew^ pan. Add small amount of water to keep from burning. Bake one-half hour. This amount will fill six large peppers. Cracker crumbs or cold chopped meat may be used in place of rice.

Mrs. Cuthbert Corlett.

POTATOES AU GRATIN.

Four level tablespoons butter, four level tablespoons flour, two cups milk, one-half teaspoon salt, a few grains

60 BETHANY UNION COOK BOOK

pepper. Melt butter, add flour and seasonings, pour on milk and stir until smooth. Add two-thirds cup grated cheese. Pour over three and one-half cups cold boiled potatoes cut in dice and placed in buttered baking dish. Sprinkle one-third cup grated cheese over top and bake until brown. Mrs. W. H. Sanders.

BAKED POTATOES WITH CHEESE.

Four large potatoes, two cups grated cheese, two cups medium white sauce. Scoop out baked potatoes from skin. Arrange a layer in baking dish, add layer of grated cheese. Cover with medium white sauce and con- tinue in this way until dish is filled. Place in hot oven and bake until brown on top.

CREAMED POTATOES.

Reheat two cups cold boiled potatoes, cut in dice, in one and one-fourth cups of white sauce.

Mrs. Arthur J. Cole.

ESCALLOPED POTATOES.

Six medium sized potatoes, three cups medium white sauce. Slice potatoes very thinly, salt and pepper each layer. Pour white sauce over potatoes in buttered baking dish. Put cover on dish and bake in moderate oven three-fourths to one hour. When nearly done remove the cover so that potatoes may become brown.

FRENCH FRIED POTATOES.

Wash and pare small potatoes, cut in eighths length- wise and soak one hour in cold water. Dry between towels and fry in deep fat. Drain on brown paper and sprinkle with salt. Care must be taken that fat is not too hot. as potatoes must be cooked as well as browned.

Mrs. Arthur J. Cole.

BETHANY UNION COOK BOOK 61

STUFFED POTATOES.

Select potatoes of even size. Cut a thin slice from one end that they may stand firm and place in the oven to bake. As soon as done, w^ith sharp scissors cut a lid from the upper end and scoop out the potatoes into a hot bowl, keeping the skin w^hole. Beat the potatoes un- til light with two teaspoons of cream, a teaspoon of but- ter and the beaten white of one tgg. Salt to taste. Fill the skins with the mixture, heaping it high on top. Set carefully on end and return to the oven for ten minutes to heat. Serve on a platter with sprigs of parsley.

Mrs. Geo. E. Holmes.

New potatoes may be cooked mealy enough to mash acceptably by being repeatedly put on in cold water and allowed to come to a boil. As soon as the water boils, put it off and begin again with cold. It does not take as much longer than simply boiling as one might think, except in case of very large quantity. Mashed potatoes are lighter if moistened with hot water than with cold milk.

Mrs. Isaac Greenacre.

SWEET POTATO CROQUETTES.

Cook potatoes until soft. Season with salt, pepper and butter. Mix well. Mold, into any shape desired and roll m cracker crumbs and egg. Drop in boiling grease and cook until brown. Mrs. Mary Tweedale.

STUFFED SWEET POTATOES.

Bake six medium sized sweet potatoes ; cut lengthwise and scoop out inside. Mash, season and fold in beaten white of one egg. Refill skins and bake five minutes in hot oven.

SPINACH AND EGGS.

To one pint of cooked spinach chopped fine together with a small onion add a scant tablespoon of browned flour and a heaping spoonful of meat drippings or butter.

62 BETHANY UNION COOK BOOK

Add enough of the liquid in which spinach was cooked to mix smooth. Season with salt and pepper to taste and cook ingredients for a few minutes. Arrange on a low flat dish with fried eggs enough to cover vegetable.

Mrs. J. G. Feldes.

SPINACH IN CROUSTADES.

Wash spinach in abundance of water, changing water frequently and thoroughly removing grit. Cook closely covered in water that clings to leaves. Turn over once in a while to prevent burning. When tender, chop, sea- son with salt and pepper and let cook, uncovered, to absorb liquid containing valuable salts. Serve in crous- tades, mixed with chopped hard boiled eggs and gar- nished with slices of white and yolk pressed through sieve.

To Make Croustades. — Cut the crumb of a stale loaf into diamonds, squares or circles, or crust may be removed and the loaf used entire. Dip all except upper surface of outside into melted butter and toast on hot pan to a delicate brown. Remove crumbs and fill with spinach.

Note. — Croustades may also be used for creamed chicken or oysters, or for any dish that is usually served on toast.

FRIED SUMMER SQUASH..

Select young, tender summer squash and wash clean. Have ready hot butter in a skillet, slice the squash in this, salt, cover up tight and fry, stirring frequently until done. Mrs. Geo. D. Young.

ESCALLOPED TOMATOES AND ONIONS.

Peel half a dozen small onions, slice them thin and saute in butter or oil without browning them. Peel and slice as many ripe tomatoes, butter a baking dish, put in a layer of the tomatoes, season with salt and pepper, cover with bread crumbs, then add a layer of onions ; con-

BETHANY UNION COOK BOOK 63

tinue in this order, having the last layer crumbs, and bake one-half hour to forty-five minutes in a moderate oven. Cold cooked onions and canned tomatoes may be used for this dish. Mrs. John T. Edw.vrds.

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BETH AN)' UNION COOK BOOK 67

Saladf

Let my heart staiid still a moment and this mystery explore. — Poe.

BANANA SALAD.

Split a banana lengthwise and lay on a lettuce leaf, cover with chopped sweet peppers and put mayonnaise dressing on top, with chopped nuts on top for dressing. After making a regular boiled dressing, take three table- spoons of the dressing and add one-half pint of whipped cream. Mrs. T. S. McCord.

BANANA SALAD.

Cut bananas lengthwise, roll in a mayonnaise dress- ing and sprinkle with chopped nuts. Serve on lettuce leaves. This is simple and very good.

Mrs. George P. Ellis.

CABBAGE SALAD.

One-half cup finely chopped cabbage, one-half cup finely cut celery, one-half cup white grapes cut in two and seeded, one-half cup shredded lettuce, one-half cup or less of chopped walnut meats. Throw lightly together and allow to chill. Add salad dressing the last thing before serving. Mrs. J. M. Lammedee.

CHEESE SALAD.

One Blue Label cheese, one stalk celery, six Brazil nuts and one green pepper. Cut fine, mix all together with mayonnaise dressing and serve on lettuce leaf.

Mrs. W. H. Fleming.

68 BETH. IN V UNION COOK BOOK

COTTAGE CHEESE SALAD.

Arrange crisp lettuce leaves on a salad dish. Cover them. Break into pieces two balls of cottage cheese. Cut a cup of beets (previously boiled until tender) into dice and strewn these over the cheese. Cover with two tablespoons salad dressing.

Mrs. Alexander George.

CHICKEN SALAD.

r

To one cup diced chicken add one cup celery cut in small pieces, cabbage, peas and nuts to taste. Mix with good salad dressing. Mrs. J. G. Skinner.

EGG SALAD.

Boil six eggs hard and cut into quarters lengthwise. Sprinkle with salt and pepper and lay among crisp let- tuce leaves. Pour a mayonnaise dressing over all.

Mrs. R. H. V.'\lentine.

FRUIT SALAD.

One cup apples, one cup oranges, one cup bananas, one cup white grapes stoned and skinned, one cup pineapple, one cup English walnuts broken. Cut fruit in generous pieces, serve on head lettuce with the following:

Salad Dressing. — Yolks of four eggs, one tea- spoon salt, one-half teaspoon mustard, one-half cup vin- egar, five tablespoons melted butter. Stir well together and cook in double boiler, stirring until it begins to thicken. When ready to serve add one pint of whipped cream. Mrs. Franklyn Hobbs.

FRUIT SALAD.

r-

One cup Malaga grapes, one cup English walnuts, one cup celery cut in short pieces, three oranges, three ba- nanas. Skin grapes and set on ice while preparing rest. Break walnuts in small pieces, slice the peeled oranges

BETHANY UXION COOK BOOK 69

and bananas. Line a salad bowl with crisp lettuce. Mix the ingredients by tossing up lightly. Squeeze over them the juice of a lemon and heap with mayonnaise dressing. Mrs. James F. Hosic.

HAWAIIAN DELIGHT.

Cut pineapple in pieces and arrange in circle, till center with red raspberries or pitted sweet cherries and dot with cream cheese. Serve with cream mayonnaise.

KNICKERBOCKER SALAD.

Head lettuce, oranges in lobes, California grapes in halves, with dressing as follows :

Thousand Island Dressing. — Alayonnaise dressing with the follow^ing ingredients added : Green peppers and pimentoes chopped fine and a little chili sauce.

Mrs. H. O. Day.

MARGUERITE SALAD.

Hard boiled eggs divided into one-eighths lengthwise. Separate the yolks from the whites and arrange the whites on lettuce to represent a marguerite. Mix yolks with salad dressing and drop in the center of whites.

Mary Isabel Mow at. Toronto, Ontario, Canada.

ORANGE SALAD.

Peel four oranges, remove the white skin and sepa- rate into sections. Arrange on bed of head lettuce and serve with French dressing. In making the dressing omit the onion juice.

Salad Dressing. — One saltspoon salt, one-half salt- spoon pepper, three tablespoons oil, one tablespoon tar- ragon vinegar, one-fourth teaspoon onion juice. Mix in the order given, adding the oil slowly.

Mrs. H. C. Horstman.

70 BETHANY UNION COOK BOOK

RED PEPPERS AND CAULIFLOWER SALAD.

Remove seeds from five scarlet peppers and fill with boiled cauliflower, broken into flowerets, and boiled car- rots cut in tiny dice. Use French or thin mayonnaisse dressing. Dot the top of peppers with the carrot and put on very crisp lettuce leaves. Nelle T. Howard.

SPANISH PEPPER SALAD.

Dissolve one-half box gelatine in one-half cup cold water and one-half cup vinegar, add one-half cup sugar, juice one lemon, one scant teaspoon salt, one cup boiling water; mix with six canned pimentoes cut up fine, two cups celery cut fine and one cup shelled chopped pecans. Mould small and serve on lettuce leaf with dressing. This serves twelve.

Dressing. — One teaspoon dry mustard, yolks two eggs, two tablespoons olive oil, three tablespoons vinegar, salt and pepper.

PINEAPPLE SALAD.

On a lettuce leaf put a slice of pineapple, on this a slice of tomato, then another slice of pineapple. Use either cooked or mayonnaise dressing and sprinkle with chopped nut meats. Mrs. Ray McKee.

PINEAPPLE SALAD.

Arrange a slice of canned pineapple on lettuce leaves. For six people take one cake of cream cheese and mix with chopped English walnut meats, and season with a little salt and red pepper. This will be quite thick, so thin with a little cream. Take a tablespoon and arrange on the slice of pineapple and serve with a French dress- ing. Pears may be used in the same way, using chopped almonds or English walnuts. Mrs. C. W. Humphrey.

POINSETTIA SALAD.

Lay a slice of Hawaiian pineapple on a lettuce leaf, heat a knife and spread cream or Neufchatel cheese over

BETHANY UNION COOK BOOK 71

the pineapple ; arrange strips of pimento like the petals of poinsettia over the cheese, heap mayonnaise in the center and put a stuffed olive on top.

Mrs. T. S. McCord.

POTATO SALAD.

Eight large potatoes, boiled in skins, chilled in ice box, diced and salted ; two large cucumbers and two small onions chopped very fine. Mix with potatoes, let stand one hour and then add the following dressing:

Dressing. — Three eggs, one cup vinegar, one heaped teaspoon dry mustard, one pinch salt, one tablespoon sugar, two tablespoons melted butter, one lemon, one cup whipped cream. Put mustard, salt, a little cayenne pep- per and sugar into cup and make smooth with a little cold water; add enough water to make cup half full, add this to vinegar, heat but do not boil. Beat eggs and do not let them stand after beating, pour the hot fluid over them, very slowly, stirring rapidly to prevent curdling. Add butter and lemon juice. When cold add one cup whipped cream. Let completed salad stand in covered dish in ice box two or three hours before serving.

Mrs. H. a. Parker.

TOMATO ASPIC SALAD.

Cook together one can tomatoes, one carrot, one stalk celery and one onion. Strain through a cheese cloth and add a teaspoon sugar and a saltspoon each of salt and white pepper or paprika. Pour over a half box gelatine which has soaked in a cup of cold water. Pour, when cooled, into individual molds and serve on lettuce leaves with a teaspoon of mayonnaise and an English walnut on top of each mold. Mrs. J. C. Arnold.

STUFFED TOMATOES.

Select small, firm tomatoes, one for each person. Care- fully remove the top and scoop out the pulp. Prepare celery, apples, bananas and hard boiled eggs to have an

72 BETHANY UNION COOK BOOK

equal portion of each. The amount of each will depend upon the number of cases to be filled. Mix these to- gether with salad dressing, refill the tomato shells, and serve on lettuce leaves. Miss Portwood.

STUFFED TOMATO SALAD.

Dissolve one package lemon Jello in one pint boiling water. Peel one tomato for each mold, remove core and fill with chopped cucumbers or chopped cabbage, celery and walnut meats. Place tomatoes filled side down in molds and pour over the cooled Jello. Serve on lettuce with mayonnaise or any good salad dressing.

Mrs. Jambs J. Versluis.

VEGETABLE SALAD.

One can Spanish red peppers, one-half small head cab- bage, one stalk celery, four tomatoes, one cucumber ; cut all fine, add one-half can peas, one package lemon Jello made with three-fourths pint water. When cool add vegetables and set in molds. Serve on lettuce leaves with mayonnaise. Mrs. W. J. McDon.xld.

VEGETABLE SALAD.

Five beets, four carrots, one stalk celery, one small onion. Cook beets and carrots separately until tender, then cut into dice; cut celery and onion fine and mix all together, adding one-half cup of chopped walnuts if desired. Dash of salt and pepper.

Dressing. — Two , eggs, three-fourths cup sugar, creamed together; one heaping tablespoon flour and one tablespoon mustard stirred smooth with water; one cup A'inegar, one cup water, piece butter size of a walnut. Boil in double boiler until thick. Thin with sweet cream. Pour this over vegetables. Mrs. John Olson.

WALDORF SALAD.

One cup sour apples, one cup celery, one tablespoon lemon juice, one-half cup walnut meats broken in pieces.

BETHANY UXION COOK BOOK 73

Cut apples in thin slices, cut celery in small pieces. Mix with mayonnaise or boiled dressing.

Mrs. I. G. Daly.

WINTER SALAD.

One cup canned peas, two to four tablespoons chopped onion, four tablespoons pickles, four tablespoons chopped cheese, four hard cooked eggs chopped. Save yolks of two eggs for top.

Cream Salad Dressing. — One teaspoon mustard, few grains cayenne, one teaspoon salt, one teaspoon melted butter, two teaspoons Hour, yolk of one egg, one and one-half teaspoons powdered sugar, one-third cup hot vinegar, one-half cup heavy cream. Mix dry ingredients, add butter, egg and vinegar slowly, cook over boiling water, stirring constantly until mixture thickens, cool and add to heavy cream beaten until stiflf.

Mrs. Henry Flasher.

SALAD DRESSING

BOILED DRESSING.

One egg, beaten, one tablespoon of sugar, one-fourth teaspoon of salt, one-half teaspoon of ground mustard. Beat together thoroughly, add one small cup of weak vinegar. Boil until it thickens, stirring constantly.

Mrs. H. C. Horstman.

SALAD DRESSING— COOKED.

One teaspoon mustard, one teaspoon salt, one teaspoon flour, five teaspoons sugar, three eggs (yolks) five table- spoons vinegar, two tablespoons melted butter or olive oil. Cook in double boiler and thin with cream. For a fruit salad it is better to whip the cream.

Mrs. Frank White.

74 BETHANY UNION COOK BOOK

SOUR CREAM SALAD DRESSING.

Two eggs, one cup sour cream, one-half cup vinegar, two tablespoons sugar, one tablespoon cornstarch, one- half teaspoon mustard, salt, one heaping tablespoon but- ter. Beat the eggs lightly, add the remaining ingredients except the butter. Cook in a double boiler until moder- ately thick, stirring constantly. Beat in the butter after taking from fire. If kept in a cool place the dressing will keep for weeks and may be thinned if it becomes too thick by adding cream. Mrs. R. G. Lawry.

FRUIT SALAD DRESSING.

One-half cup sugar, one cup vinegar; if strong weaken with one-fourth cup water. Let come to a boil. In a smooth bowl put yolks of four eggs beaten very light, one tablespoon cornstarch, one-half teaspoon salt, one- half teaspoon white pepper, added to eggs well beaten in. Pour on this mixture the boiling vinegar very slowly. Return to double boiler and boil until thick, stirring all the time. Take from fire, add butter size of an egg, well beaten in. When you wish to use, dilute with cream to proper consistency. Mrs. Eunice C. James.

SALAD DRESSING.

Four eggs, well beaten, one-third cup sugar, two even teaspoons mustard dissolved in cold water, one teaspoon cornstarch, one teaspoon butter, fifteen tablespoons vin- egar first heated, then add to other ingredients. Cook over boiling water or over very low blaze until thick and beat until smooth. Add salt as dressing is used, also thin with a little cream. This quantity makes one pint.

Mrs. J. M. Lammedee.

SALAD DRESSING.

To four well beaten eggs add ten tablespoons vinegar, twelve teaspoons sugar, one teaspoon salt, one scant tea- spoon of mustard, butter size of an egg. Stir all to-

BETHANY UNION COOK BOOK 75

gether until it begins to thicken, take from fire and then cool. Thin with sweet or sour cream to desired con- sistency. Mrs. John McKeever.

FRENCH DRESSING.

This is a plain salad oil dressing made with merely the oil, lemon juice and seasoning. Put one-fourth teaspoon mustard, one-fourth teaspoon red pepper, one-half tea- spoon salt in a bowl. Rub well together these dry in- gredients. Then add slowly four tablespoons cold olive oil. Beat this well together and then add the juice of half a lemon, stirring constantly. This should be about as thick as cream and is a useful dressing for a plain lettuce salad or any kind of vegetable salad.

MAYONNAISE.

Yolks of two eggs, one teaspoon salt, one-fourth tea- spoon mustard, one-fourth teaspoon paprika, two table- spoons vinegar, juice of half a lemon, one cup olive oil. The eggs and oil should be cold before putting together. Put the yolks of eggs and a little salt together in a bowl, beat a little, add the oil drop by drop, beating con- stantly. Stir in the mustard, paprika and remaining salt before it thickens very much. After about half the oil is in the dressing will become quite stifif, then add lemon juice little by little, then more oil, then the vinegar. The success depends on carefully putting together. The egg and oil will not thicken if they are warm, or if put together hastily. Betty Hill.

MAYONNAISE SALAD DRESSING.

Yolks of four eggs, well beaten. One slightly rounded teaspoon salt. One slightly rounded teaspoon sugar, one pint olive oil, three tablespoons white wine vinegar, three tablespoons lemon juice. Add the acid and the oil alternately to the eggs, beginning with the acid a few drops at a time. A Dover tgg beater may be used after the dressing is well started, but do not let it stand

76 BETH ANY UNION COOK BOOK

unnecessarily in the dressing on account of the tin. If the eggs are well beaten and ingredients cold the dress- ing is not apt to curdle. The quality is improved by much vigorous beating even beyond that needed to pre- vent curdling;. This makes a large quantity, enough for a whole chicken. Larolink aIarouardt.

SALAD DRESSING.

One-half cup olive oil, five tablespoons vinegar, one- half teaspoon powdered sugar, one-half small onion finely chopped, one tablespoon parsley finely chopped, one tablespoon green pepper finely chopped, pinch salt. Put all in a Mason jar and let stand on ice, then shake and mix well. ' Rhoda L. Roberts.

GOLDEN SALAD DRESSING— FOR FRUIT SALADS.

Two eggs, one-fourth cup sugar, one-fourth cup lemon juice, one-fourth cup orange or pineapple juice. Cook until thickened in a double boiler. Mrs. R. G. Lawry.

SALAD DRESSING WITHOUT EGGS.

Two tablespoons prepared mustard, four tablespoons vinegar, two tablespoons sugar, one-half teaspoon salt, butter size of walnut, one cup sweet or sour cream. Cook over water until thick.

Mrs. Harry Dougherty.

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Desserts

PIES.

What iiioisfciis the lip and what brightens the eye, What calls back the past like the rich piinipki)i pie?

— IV hit tier.

PIE CRUST.

The one, two, three rule makes just enough for one pie — one cup flour, two tablespoons lard, three table- spoons water, also a pinch of salt and baking powder. Never fails. Mrs. C. H. Primm.

PIE CRUST HINT.

To make flak}- pie crust, add the white of an egg to every cup of lard. Mrs. H. Philips.

AMBER PIE.

One and one-half cups sugar, one cup raisins, one cup sour milk, two tablespoons vinegar, tw^o tablespoons flour, one tablespoon melted butter, one teaspoon cinna- mon, cloves and nutmeg, yolks of four eggs, whites of three for tops. Makes two pies.

Mrs. W. R. :\I.anock.

APPLE PIE.

Line pie tin with good, rich crust. In this crust mix together two-thirds cup sugar and a heaping tablespoon flour; over this place two layers of thinly sliced apples, sprinkle top with one-third cup sugar and a little flour, then add a teacup cream, a few small pieces butter and grate nutmeg over top. If preferred use two-thirds cup water instead of cream. Mrs. C. H. Primm.

82 BETHANY UNION COOK BOOK

BOSTON CREAM PIE.

One cup sugar, two cups flour, one-half cup butter, two teaspoons baking powder, add last whites of three eggs beaten stiff. Bake in sheet form or layer.

Filling for Pie. — Three yolks, three-fourths cup sugar, three level tablespoons flour. Mix. Scald one pint milk and add hot, stir in and cook. Spread over pie.

Top Dressing.— One-half pint whipped cream, two tablespoons sugar, one spoon vanilla last. Put this on top. Very good. Mrs. J. W. Casey.

BUTTER SCOTCH PIE.

One cup brown sugar, one cup sweet milk, one-fourth cup butter, two eggs, two tablespoons flour. Beat yolks of eggs, add sugar and flour with a little cold milk. Cook in double boiler. Add pinch of salt. Bake shell as for lemon cream pie. Beat whites of eggs with little sugar. Pour mixture (when thick enough) into shell, pour meringue on top and brown slightly.

Mrs. W. J. Folk.

CHOCOLATE PIE.

Seven-eighths cup sugar, two tablespoons cornstarch, one-fourth teaspoon salt, two squares Baker's chocolate, one cup milk, yolk of one egg, one teaspoon vanilla. Mix dry ingredients, add milk and egg, cook until thick, add vanilla. Cool slightly before putting into crust, pre- viously baked. Cover with meringue and return to oven to bake meringue. May McCumber.

BURNT CREAM PIE.

Yolks of four eggs, two cups brown sugar, three- fourths cup butter, one pint milk, one large tablespoon cornstarch dissolved in one cup milk, one tablespoon vanilla. Pour custard into skillet of caramelized sugar, stir until smooth ; pour into two baked crusts.

Mrs. E. R. Linn.

BETHANY UNION COOK BOOK 83

FRENCH CREAM PIE.

One cup sugar, one cup sour cream, one cup seeded raisins chopped fine, one egg; beat all together and bake with two crusts. Mrs. C H. Primm.

PEACH CREAM PIE.

Line a deep pie pan with a rich paste; peel, halve and stone peaches enough to fill pan. Mix two tablespoons flour with one cup of sugar and sprinkle over the peaches; fill the pan with sweet cream; bake until done. Canned peaches will do if fresh ones are not obtainable.

Mrs. p. W. Dorn.

CUSTARD PIE.

One pint milk, three eggs, three tablespoons sugar, one tablespoon flour, one teaspoon vanilla, pinch salt, a little nutmeg. Scald milk and let cool. Beat whites of eggs stifif, to which add beaten yolks, then sugar and flour previously mixed together. Then add milk, flavoring, salt and nutmeg. Beat all ingredients well together and bake in a slow oven thirty minutes.

Mrs. JaiMes Booth.

GRAPE PIE.

Two cups grapes seeded, one cup sugar, one egg, one teaspoon flour, a pinch cinnamon if desired. Enough for one pie. Mrs. J. O'Connor.

LEMON PIE.

One and one-half cups sugar, one lemon, two eggs, one tablespoon flour, one and one-half tablespoons corn- starch, one cup boiling water, butter size of walnut. Dissolve cornstarch in little cold water, pour boiling water over it; beat yolks of eggs, butter, sugar, flour and juice and grated rind of lemon together, cook until

84 BETHANY UNION COOK BOOK

thick, then turn in crust already baked. Beat whites of eggs with teaspoon sugar and spread on top. Place in oven till light brown. Mrs. Emma McAllister.

LEMON CREAM PIE FILLING.

Grated rind and juice one lemon, one tablespoon corn- starch and one cup granulated sugar mixed together. Add one cup of boiling water and let boil a few mo- ments, stirring all of the time ; add one-half tablespoon butter just before removing from the fire. When slightly cool add the yolks of three eggs well beaten. Pour into the paste which has been previously baked. Beat whites to a stifif froth, add a tablespoon of sugar, return to oven and brown. Mrs. Gardner Greenleaf.

LEMON CREAM PIE.

Yolks of two eggs, one-half cup water, one cup sugar, juice and grated rind of one lemon, one tablespoon corn- starch. Mix together and let come to a boil. Beat the whites of two eggs and add a little sugar and spread over pie. Put in oven to brown. Mrs. Geo. P. Ellis.

MINCE MEAT.

Chop fine one peck green tomatoes. Put on about two tablespoons salt and let drain one hour. Put them in a preserving kettle with one-half peck chopped apples, five pounds brown sugar, two cups boiled cider. Cook until clear. Then add one pound seeded raisins, one pound currants, two tablespoons cinnamon, one allspice, one cloves, eight nutmeg, one-half pound citron. Bring all to boil and seal in glass jars. Mrs. H. Max.

ENGLISH MINCE MEAT.

Two pounds or five cUps cooked and chopped meat (four pounds raw meat), one pound chopped suet, two pounds raisins, one pound sultana raisins, two pounds currants, one pound citron, one pound light brown sugar,

BETH ANY UNION COOK BOOK 85

one pound granulated .^ugar, four pounds apples (green- ing), juice and grated rind of two lemons, juice and grated rind of two oranges, one tablespoon salt, one-half teaspoon ground cloves, one-fourth teaspoon ground mace, one teaspoon ground cinnamon, one grated nut- meg, one quart boiled cider, one quart fruit juice. Mix ingredients in order given, except the grated l&mon and orange rind and spices. Cook in a porcelain kettle until the mixture boils and the apples are transparent. When cool add the spices and orange and lemon rinds.

Mrs. John Roland Robertson.

SUMMER MINCE PIE.

One cup raisins chopped fine, two cups water, two cups sugar, one-half cup vinegar (or lemon juice), butter the size of an egg, eight crackers rolled not too fine, one teaspoon cinnamon, one teaspoon nutmeg, one teaspoon allspice. Cook well together before filling pastry to bake.

Mrs. J. C. Arnold.

MOCK CHERRY PIE.

One cup cranberries cut in halves, one-half cup raisins, c>ne tablespoon flour, one cup sugar, two teaspoons va- nilla, one cup boiling water. This makes one pie.

Mrs. Wm. Ve.\r.

NUT PIE.

One cup powdered sugar, one large cup quartered wal- nuts, one large cup dates sliced, two eggs, two table- spoons flour, one teaspoon baking powder. Mix flour, baking powder, dates and nuts ; beat eggs separately, first add to sugar yolks, then whites; add flour, baking powder, nuts and dates ; bake in buttered pie tin in a slow oven one-half hour. Serve with whipped cream.

M.\RTORIE L.XWRENCE.

86 BETHANY UNION COOK BOOK

PUMPKIN PIE.

One cup pumpkin, one cup sugar, one cup milk, one tablespoon flour, pinch of salt, one teaspoon cinnamon, one-half teaspoon cloves, one-fourth teaspoon ginger, two eggs. Stir well together and bake in moderate oven.

Mrs. Fr.'Xnklyn Hobbs.

CRUSTLESS PUMPKIN PIE.

Cover the inside of a deep pie plate thickly and evenly with butter; then sprinkle on as much flour as will adhere on sides and bottom. Put m your prepared pumpkin custard and bake. Mrs. A. J. Goes.

PUMPKIN CUSTARD PIE.

One-half pint pumpkin, one egg, one-half teaspoon cinnamon, one-fourth teaspoon ginger, one cup sugar, two tablespoons flour. Put all into one pint hot milk with butter the size of an egg and a little salt. Line pie tin with inch crust and bake slowly from three- fourths to one hour. Mrs. C. L. S.^nford.

RAISIN PIE.

One quart water to a package of seedless raisins. Boil five minutes, take from fire and add three tablespoons flour or teacup bread crumbs moistened with one-half cup water; one tablespoon butter, one-half teaspoon cin- namon, one-half teaspoon cloves, two tablespoons vine- gar, one and one-half cups sugar. Grate little nutmeg on top. Mrs. J. J. Bickel.

RHUBARB PIE.

One cup rhubarb, cut up, yolks two eggs, one table- spoon flour, one cup sugar, lump of butter. Bake with a few strips crust across the top. When done make meringue of whites of eggs and brown in oven.

Mrs. Geo. D. Young.

BETHANY UNION COOK BOOK 87

SWEET POTATO CUSTARD PIE.

One medium sized sweet potato, one-third cup butter, one-half cup sugar, rind of a lemon and one tablespoon juice, teaspoon vanilla and one tablespoon cinnamon, one-half cup milk, yolks of three eggs. Bake slowly in one crust until custard is set. After pie is taken from oven, let cool and cover with currant jelly. Whites are beaten very stifif with a little sugar, spread over pie and brown in oven. Mrs. W. D. Gorjx)n.

TYLER PUDDING PIE.

One-third teacup butter, one and one-half tablespoons brown sugar ; beat to a cream. Two eggs, one and one- half cups new milk, vanilla to taste. Bake as custard pie.

Mrs. H. T. Baker.

TARTS

BANBERRY TARTS.

The grated rind and juice of one lemon, one cup sugar, one cracker rolled fine, one cup seeded raisins chopped. Mix with one tablespoon water and bake in tarts with flaky crust. Mr.s. Wm. Vear.

BANBERRY TARTS.

One cup seeded raisins, one cup chopped walnuts, one G:gg, one teacup sugar, juice one lemon. Beat the ^gg, add sugar, lemon juice, nuts and raisins. Have a good, rich piecrust ready and roll out as for pie. Cut into ob- long shapes about three inches by three and a half and place one heaping teaspoon fruit mixture on one-half of the piecrust, fold over the other half, press edges to- gether and bake in a hot oven. Mrs. W. J. Stebbins.

BETHANY UNION COOK BOOK

CHEESE CAKE (POTATO).

Two cups mashed potatoes, one-half cup cream, four eggs, one-fourth cup currants, one-half cup butter, one- half cup sugar. Mash the butter, eggs and cream with the potatoes, hot, stir until scalding hot, remove and stir in the currants, washed and picked, and sugar. Use it to fill patty pans lined with the paste and bake in hot oven eight to ten minutes. Mrs. Wm. Ve.\r.

CHEESE STRAWS.

(To be served with salads.)

One cup sifted flour, one cup grated rich American cheese, one rounded tablespoon of butter, pinch of cay- enne. Crumble butter and flour together, add cheese and cayenne. IMoisten with enough ice water to roll out like pastry. Roll very thick on floured board and cut into strips one-eighth of an inch wide and six inches long. Bake ten minutes in hot oven or until pale brown.

Mrs. Wm. Ve.\r.

LEMON CREAM.

Beat one egg with one cup of sugar, add the juice of one lemon and two tablespoons cold water. Cook over hot water and stir constantly until mixture thickens. Use for filling little shells or for spreading thinly be- tween sandwiches. Mrs. James Long.

LEMON CHEESECAKE FILLING.

(For Tarts— Will Keep.)

One pound lump sugar, yolks of six eg^s. whites of four eggs, well beaten, juice of four good lemons, rinds of two lemons grated and one-fourth pound butter. Set on a slow fire and keep stirring until it thickens and looks clear. Mrs. E. E. Kitchen.

BETHANY UXIOX COOK BOOK 89

SHORT CAKE

APRICOT SHORT CAKE.

Two cups Hour, four teaspoons baking powder, one- lialf teaspoon salt, two teaspoons sugar, three-fourths cup milk, three tablespoons butter. Mix dry ingredients, sift twice, work in butter by cutting with two silver knives and add milk gradually. Toss on floured board. Pat or roll out, cut in individual cakes, spread with one tablespoon melted butter and bake in a hot oven twelve minutes.

Apricots. — Wash one-half pound dried apricots and soak over night in two cups water, x^dd one cup sugar to juice of apricots poured ofif, boil five minutes, add to fruit and let cool. Save the best pieces for the top of the short cake. The remainder may be put through a colander. Split short cake, place soft fruit between lay- ers, place whole fruit on top and add whipped cream.

Alice Howe.

PEACH SHORT CAKE.

One pint tlour, one tablespoon lard, two teaspoons baking powder and water to make a nice dough. When baked, open and cover with peaches peeled and mashed fine with sugar. Mrs. James Long.

STRAWBERRY SHORT CAKE.

One pint flour, two teaspoons baking powder, two tea- spoons sugar, pinch salt. Sift all together, then work in heaping tablespoon shortening. Stir in milk to stifT batter. Smooth over top with flour.

Mrs. G. R. Moore.

90 BETHANY UNION COOK BOOK

HOT PUDDINGS.

DATE DESSERT.

One cup chopped dates, one cup granulated sugar, one cup walnut meats, three eggs beaten separately, one heaping teaspoon baking powder. Chop dates in a heap- ing tablespoon of flour, add sugar, nuts, whites of eggs beaten stiff, yolks beaten, and lastly the baking powder. Turn mixture into a buttered pan and bake in a slow oven about forty minutes. Cut in squares, serve with whipped cream with a candied cherry on top.

Mrs. S. W. McCune.

APPLE DUMPLINGS.

Make a rich biscuit dough, roll thin ; chop apples fine, spread on dough, grate nutmeg over apples and roll up like jelly roll. One and one-half cups of sugar, one cup of water, add a little butter, put in baking pan, let boil. Cut dough in pieces about one and one-half inches thick, set on end in syrup and bake. •

Mrs. C. H. Primm.

BAKED APPLE DUMPLINGS.

Pare and core small tart apples, roll in sugar, fill cavity with quince or apple jelly; make rich biscuit dough, roll thin, cut square and fold around apples. Bake rather slowly. Serve with hard sauce or any good pudding sauce. Mrs. Jas. J. Versluis.

CHERRY DUMPLINGS.

Make rich baking powder biscuit dough. Roll thin, cut round, put spoonful of cherries in center and pinch dough together. In bottom of baking dish mix well one cup sugar and one teaspoon cornstarch. Put dumplings well apart and bits of butter on each dumpling. Add

BETHANY UXION COOK BOOK 91

boiling water to cover well and bake in hot oven. Serve with sauce left in dish, adding a few more cherries.

Mrs. F. C. Ames.

ALMOND CHOCOLATE PUDDING.

Boil two pieces sweet chocolate in one pint milk. When dissolved, pour over half pint bread crumbs. Add two well beaten eggs, one cup sugar, grated nutmeg (a little will do), one-half cup stoned raisins, one-half cup almonds (cut not too fine). Steam or bake one hour and serve with cream. Mrs. J. F. Ott.

BLUEBERRY PUDDING.

Two rounding tablespoons sugar, scant one-fourth cup butter, one egg, three-fourths cup sweet milk, two cups flour, three teaspoons baking powder, one-half teaspoon salt, one pint fresh blueberries. Cream butter and sugar, add egg well beaten, sift flour, baking powder and salt together, add milk and flour alternately. Add blueber- ries (no juice or water) rolled in flour. Bake in mod- erate oven in shallow pan.

Sauce. — One-half cup butter, one cup powdered sugar, white of one egg unbeaten, nutmeg flavor. Sift sugar, mix all together and stir or beat until it is nice and creamy. Add flavor. Mrs. C. D. Coventry.

BROWN PUDDING.

One-fourth cup butter, one-fourth cup sugar, one-half cup New Orleans molasses, one-half cup raisins, one- half cup sweet milk, one egg, one teaspoon each of cloves, nutmeg, cinnamon and one-half teaspoon soda, one and one-half cups flour, pinch of salt. Mix ingredi- ents, put into a buttered pan and steam one hour. Serve with lemon or vanilla sauce.

BROWN BETTY.

In a w^ell buttered baking dish place a layer of sliced apples, sprinkle with sugar, then a layer of bread crumbs ;

92 BETHANY UNION COOK BOOK

put several good sized pieces of butter on the bread crumbs ; then apples, sugar, crumbs and butter again ; pour on enough water to start the apples cooking. The amount of water and sugar depends on the apples. Eng- lish walnuts, chopped and sprinkled on the top, are a nice addition. Eat with sugar and cream.

Mrs. S. M. Murdock.

CARROT PUDDING.

Two cups grated carrots (raw), one cup grated potato (raw), two cups flour, two cups sugar, one cup raisins, one cup currants, one cup suet, one cup citron, orange and lemon peel, one teaspoon soda, one teaspoon salt. Chop carrots, potatoes, currants, peel and one-half rais- ins. Steam about five hours. Serve with lemon sauce.

Mrs. James Long.

CARROT PUDDING.

One cup grated raw potatoes, one cup grated raw car- rots, one cup brown sugar, one cup powdered suet, one- half teaspoon salt, one and one-half cups raisins, one and one-half cups currants, one and one-half cups flour, one teaspoon soda. Mix ingredients and steam from three to four hours. Serve with lemon sauce.

Alid.'V Christi.\n.

CHERRY PUDDING.

Stew and seed one quart cherries. Make a batter of one and one-half cups Hour sifted with one teaspoonful baking powder and a little salt. Add one beaten egg and one-half cup milk. Flavor. Drop by spoonfuls over stewed cherries. Cover the vessel well and cook for twenty minutes. Mrs. T. J. Champion.

CHOCOLATE MARSHMALLOW PUDDING.

Soak one pint of bread crumbs in one quart new milk, add three tablespoons cocoa, one well beaten egg and one

BETH ANY [L\IO.\ COOK BOOK 93

cup sugar. Pour in individual pudding dishes and bake forty minutes. Have ready pint of whipped cream sweet- ened and flavored, fold in one-half pound of fresh marsh- mallows cut in small pieces. Heap high on the pudding just before serving. Mrs. J. H. Hellweg.

CORN MEAL PUDDING.

Three level tablespoons of corn meal cooked in one and one-half cups of milk and water, equal proportions or not, as convenient, add one pint or more of milk to which three well beaten eggs and nine tablespoons of sugar and saltspoon of salt have been added ; stir in one cup of currants or raisins and bake in a medium slow oven like a custard. When nearly set sprinkle the top with sugar and cinnamon and return to oven and finish. Do not let boil or whey. Good hot or cold.

Mrs. G. S. B.^nnistek.

COTTAGE PUDDING

One cup sugar, half cup butter, one egg, a generous half cup of water, two cups flour, one and one-half tea- spoons baking powder, flavor to taste. Rake twenty minutes.

Sauce. — One cup sugar, two tablespoons flour, scant half cup of butter. Stir all together, add boiling water to make the consistency of thick cream. Add the juice of one lemon or one tablespoon vinegar. Eat warm.

Taking out one cup of this batter and grating into it one square of chocolate makes a very nice marble cake — then again, add a cup of raisins or currants and it makes a nice tea cake. Mrs. J. J. Bickel.

DATE PUDDING.

One cup chopped nuts, one cup chopped dates, two eggs, one tablespoon flour, one teaspoon baking powder. Bake one-half hour. Serve with whipped cream.

Mrs. George H. Hume.

94 BETHANY UNION COOK BOOK

DATE PUDDING.

Two eggs beaten slightly, one cup chopped nuts, one cup chopped dates, three tablespoons bread crumbs, one cup sugar, two teaspoons baking powder. Mix and bake thirty minutes in slow oven. Mrs. J. R. Henderson.

DATE PUDDING.

One cup sugar, two eggs, one-half cup milk, one cup chopped walnuts, one cup chopped dates, one table- spoon flour, one teaspoon baking powder. Bake slowly thirty minutes. ' Mrs. J. Hean.

FIG PUDDING.

One cup beef suet, two cups stale bread crumbs, one cup milk, one cup brown sugar, one cup flour, one- half pound figs chopped fine, two teaspoons baking pow- der, two eggs. Chop suet and work with hands until creamy, then add figs. Soak bread crumbs in milk, add eggs well beaten, sugar and a little salt. Combine mix- tures and turn into a buttered mold. Steam three hours.

Sauce. — Two cups powdered sugar, one-half cup but- ter creamed, one teaspoon vanilla, one-half cup sweet cream. Mrs. Fred Graham.

FIG PUDDING.

Beat two eggs light, add one cup of milk and one cup sugar, two cups flour sifted with one-fourth teaspoon of salt and one rounded teaspoon baking powder. Beat these together until smooth. Add three tablespoons melted butter and one-half pound of choice dried figs, which have been washed in warm water and soaked over night in cold water, wiped and chopped fine. Mix well, pour into a buttered pudding dish and steam for two hours. Serve with hard sauce. Mrs. J. H. Madigan.

FRUIT PUDDING.

Two-thirds cup sugar, two tablespoons butter, two- thirds cup milk, flour to make batter, vanilla. Heat in

BETHANY UNION COOK BOOK 95

suitable pan any fruit with juice. When boiling pour this batter into it and bake. Serve with cream or sauce.

Mrs. DiMiTT.

FRUIT PUDDING.

One cup chopped suet, one cup bread crumbs, one cup sugar, one cup raisins, one cup flour, one cup sour milk, one teaspoon soda. Steam two hours. Serve with a lemon sauce. Mrs. A. J. Goes.

FRUIT PUDDING.

Stew one-half pound of prunes until tender, remove seeds, then put back on stove with four apples pared and sliced, then add small cup raisins and one cup sugar and cook until apples are soft. Thicken with two table- spoons cornstarch and pour into dish. Let stand until cold. Serve with whipped cream. Mrs. S. J. Cur nick.

GRAHAM PUDDING.

Two and one-half cups graham flour, one cup raisins, one cup currants, one-half cup citron, one egg, one- fourth cup butter, one cup sugar, one cup New Orleans molasses, one-half teaspoon soda, one cup sour cream. Stir to a stiff batter and steam three hours. Serve with whipped cream or sugar sauce. Mrs. Wilson.

GRAHAM PUDDING.

Two-thirds cup molasses, one and one-third cups sour milk, one cup graham flour, one cup white flour, one large cup raisins, one teaspoon soda, one small cup chopped suet. Steam two hours, then set in oven a few minutes to dry oflf.

Sauce for Same. — Cream one-half cup butter with one cup light brown sugar. Stir in one well beaten egg. Simmer for a few minutes over slow fire, stirring con- stantly; then add jelly or fruit juice and a little grated nutmeg. Mrs. Gex)RGe Moore.

96 BETH. IN)' UNION COOK BOOK

GRAPE NUTS AND APPLE PUDDING.

One cup grape nuts, two cups chopped apples, one- half cup granulated sugar, one-half cup raisins, two table- spoons butter, one saltspoon cinnamon, one saltspoon cloves, one saltspoon allspice. Butter quart baking-dish and put in layer of apples, then one of grape nuts and a few raisins. Dot with butter and sprinkle on sugar in which spices have been mixed. Repeat till full. Bake in moderate oven about half hour. Serve hot with hard sauce made with butter and confectioner's sugar flavored with vanilla. Good. Mrs. Walter F. Heinemann.

INDIAN PUDDING.

One quart milk, one-fourth teaspoon salt, butter size of walnut, one-half cup corn meal, one-half cup molasses, one-half cup sugar, one-half teaspoon ginger, two eggs. Process for Indian Pudding : Place milk over small fire, add salt and butter and stir in corn meal ; allow mixture to boil, remove from fire and cool ; add sugar, molasses, ginger and eggs, reserving the white of one for frosting. Bake in moderate oven one hour. Cover with frosting slightly sweetened and replace in oven. When frosting is a light brown it is ready to serve.

Mrs. T. H. Beckwith.

LEMON PUDDING.

One-half pound bread crumbs, one-half pc^und brown sugar, six ounces suet, peel and juice of one lemon, and one egg. Mix well. Steam three hours.

Mrs. S. J. CuRJNTiCK.

MAPLE PUDDING.

Three cups water, two cups brown sugar, three table- spoons cornstarch. When sugar and water are almost boiling, add cornstarch dissolved in one^ cup of cold water. Boil until clear. Serve with cream and chopped nuts. Mrs. F. E. Ford.

BETHANY UNION COOK BOOK 97

PARADISE PUDDING.

Cream together a piece of butter the size of an egg, one and one-half cups (scant) sugar, add the well beaten yolks of four eggs, two cups bread crumbs, four cups of sweet milk. Put all into a deep dish and bake until it is pretty well set. Over this put a layer of stewed fruit (apples), beat up the whites of the eggs very stiff with a little sugar, spread over the top and put in the oven to let color slii^htly. Mks. John Imsiier.

PLUM PUDDING.

One pound beef suet, one pound raisins, one pound currants, one-half pound brown sugar, one-half pound bread crumbs, one-half pound lemon peel, one-half pound flour, six eggs, one cup milk, nutmeg and cloves. Can be cooked in stone jar set in boiling water for ten hours.

Mrs. S. J- CuRNicK.

ENGLISH CHRISTMAS PLUM PUDDING.

One-half pound raisins, one-half pound' currants, one- fourth pound sultana raisins, one-fourth pound mixed peel, one-eighth pound almonds, one-fourth pound flour, one-half pound bread crumbs, one-half pound suet, one- half pound sugar, six eggs, one-half pint cider, small teaspoon of salt, one and one-half teaspoons of allspice (scant). Prepare fruit. Chop raisins; use currants and sultana raisins whole ; cut peel in small strips ; cut nuts ; add flour, grated bread crumbs, suet chopped fine and sugar. Add seasoning, eggs beaten, cider last. Mix in- gredients well and put in buttered basins. Tie cloth over top of basin, place in boiling water and keep boiling constantly for five hours. Replenish with boiling water when needed. This pudding improves with keeping. Steam about one hour when ready to serve. Serve with hard or any favorite pudding sauce.

Mrs. Cut h BERT Corlett.

98 BETHANY UNION COOK BOOK

RICE PUDDING.

Four cups milk, one-third cup rice, one-half teaspoon salt, one-third cup sugar, grated rind one-half lemon. Wash rice, mix ingredients and pour into buttered pud- ding dish ; bake three hours in a very slow oven, stirring three times during the first hour of baking.

RICE PUDDING.

One quart milk, one cup rice, one-half cup raisins (a little salt if desired). Wash rice and add to the milk and raisins. Then steam one and one-half hours. Yolks of two eggs, four tablespoons sugar. Beat these care- fully together, then beat them into steamed rice. Spread the beaten whites over the top and brown. A layer of jelly spread between the rice and whites of eggs makes a nice variation in the pudding. Mrs. James F. Hosic.

SPONGE PUDDING.

One-fourth cup sugar, one-fourth cup butter, one-half cup flour, five eggs, one pint boiled milk. ]\Iix sugar and flour, wet with a little cold milk and stir into boiling milk. Cook until it thickens and is smooth. Add butter and when well mixed stir it into the well beaten yolks. Add the whites beaten stiff, a little salt, and flavoring extract to taste. Bake in a shallow dish set in a pan of hot water about thirty minutes in a moderate oven, until perfectly set and brown. Serve with creamy sauce.

Creamy Sauce. — Cream a heaping tablespoon of butter with half a cup of sugar, add a little cream and mix smooth over hot water. Mrs. B. F. Corev.

STEAMED PUDDING.

One-half cup brown sugar, one-half cup molasses, one cup sweet milk, one-half cup butter, one teaspoon soda, two cups raisins, one-half cup nuts, one tgg, two and one-fourth cups flour, spices. Steam two and one-half hours. Can be steamed over when ready to serve.

Mrs. W. R. Manock.

BETHANY UNION COOK BOOK 99

STEAMED PUDDING.

One cup currants, one cup raisins, one cup chopped suet, one cup sugar, one cup rolled cracker crumbs, three eggs well beaten, one teaspoon allspice, one-half teaspoon cloves, one teaspoon cinnamon, two tablespoons tlour, pinch salt, one-fourth teaspoon soda dissolved in one-fourth cup warm water and let cool. Milk enough to make a soft batter. Add soda last, steam three or four hours. Make any sauce to serve with it.

Mrs. H. T. B.\ker.

STEAMED BERRY PUDDING.

One cup sugar, two cups flour, one cup milk, two cups berries, two teaspoons baking powder. Steam two hours. Mrs. J.\mes T. Gillespie.

ECONOMY STEAMED PUDDING.

One cup grated Irish potatoes, one cup grated carrots, one cup chopped suet, one cup currants, one cup raisins, one cup brown sugar, two cups flour, one tablespoon baking soda, a small spoonful salt, spice to taste. Some housewives may think that too much soda is prescribed, but there is no mistake in the amount named. Mix well and cook in a steamer for three hours. This pud- ding will keep for a long time and may be heated over and over. Mrs. L. E. Be.mman.

STEAMED FRUIT AND SUET PUDDING.

Two and one-half cups flour, one teaspoon soda, one- half teaspoon salt, one-half saltspoon cinnamon, one-half saltspoon nutmeg, one cup chopped suet or two-thirds cup of butter, one cup chopped raisins or currants, one cup water or milk, one cup molasses. Sift the soda, salt and spice into the flour, rub in the suet and add the raisins. ]\Iix milk and molasses and stir into the dry mixture. Steam in a buttered pudding mold three hours. Serve with foamv sauce. If water and butter be used,

100 BETHANY UNION COOK BOOK

three cups of flour will be required, as these thicken less than milk and suet. Sometimes steamed in small stone cups. Mrs. S. F. Curnick.

SUET PUDDING.

One cup molasses, one cup suet chopped fine, one cup raisins, two cups flour, one-half cup boiling water in which dissolve one-half teaspoon soda and a pinch of salt. Season with nutmeg and cinnamon. Steam for two hours. Serve with a hard sauce.

Mrs. Charles B. Schermerhorn.

SUET PUDDING.

Three cups of flour, three teaspoons baking powder. one cup suet (shaved), rub into flour, add one cup sugar, small one-half teaspoon salt. Stir enough milk in to make a stiff batter, then stir in one cup raisins and steam from one to one and one-half hours.

Sauce. — Blend together flour and butter. Pour boil- ing water on and cook until right thickness ; then add sugar, salt and nutmeg to taste. Mrs. C. M. Cl.'\rk.

SUET PUDDING.

One cup molasses, one cup suet chopped fine, one cup sour milk, one cup sugar, three and one-half cups flour, one spoon soda, one cup raisins and currants. Steam three hours and serve with liquid sauce.

Mrs. Wm. Roach.

SWEDISH PUDDING.

One-half cup molasses, one-half cup sweet milk, one- half cup raisins or dates stoned and washed but left whole, one egg, one cup of flour, two tablespoons of melted butter, one-half teaspoon of soda mixed with flour. Steam in cups or molds thirty minutes and serve with following sauce :

Sauce. — One-half cup brown (light) sugar, two small tablespoons flour, one-half cup butter, one-fourth tea- spoon grated nutmeg and enough boiling water to make it creamv. Mrs. William G. Kress.

BETH AN y UXION COOK BOOK 101

TAPIOCA PUDDING.

Soak in cold water for one hour, one cup tapioca. Put in double boiler with one quart milk and steam until thoroughly done, take from fire and add a tablespoonful butter and the yolks of six eggs, one small cup sugar, one pint milk. Stir butter in hot tapioca, stir sugar and milk together, add one teaspoon vanilla, stir into pud- ding, then pour into buttered baking-dish. Bake in oven within another dish of hot water to avoid boiling until custard sets. Add whites beaten stiff and brown lightly. If rice is used instead of tapioca, add raisins.

Mrs. R. D. Flood.

THANKSGIVING PUDDING— FOOD FOR THE GODS.

One pound English walnuts, one-half pound dates, two cups sugar, six eggs (beaten separately), seven table- spoons cracker crumbs, two teaspoons baking powder. Chop the nuts and cut dates (not too fine). Put the baking powder in the cracker crumbs and mix with nuts and dates. Add the yolks of the eggs and lastly the whites. Bake slowly about thirty-five minutes in pans lined with buttered paper. Have batter about one inch thick in pans. Remove paper as soon as pudding comes from the oven. Cut in squares and serve with whipped cream, sweetened and flavored. This recipe should be made a day or two before serving and will serve sixteen.

Mrs. C. W. J.\ck.

SNOWBALLS.

Cream together one-third cup of butter and half cup sugar. Sift half cup of flour with half cup of cornstarch and two teaspoons of baking powder. Add this to the creamed butter and sugar, mix carefully with two-thirds cup of milk and the beaten whites of three eggs. Pour into small well buttered cups, having these about two- thirds full, and steam for thirty minutes. Turn out and roll in powdered sugar. Serve with fruit sauce.

Mrs. I. G. Daly.

102 BETHANY UNION COOK BOOK

LEMON SOUFFLE.

Yolks of four eggs, grated rind and juice one lemon, one cup sugar, whites of four eggs. Beat yolks, add sugar very gradually and continue beating, then add the lemon. Have w^hites beaten very light and fold in to batter. Turn all into buttered pudding dish and set in pan of hot water and bake thirty to forty-five minutes. Serve with or without sauce.

Mrs. James E. Armstrong.

PRUNE SOUFFLE.

One-half pound prunes, whites of five eggs, six table- spoons granulated sugar. Soak the prunes in cold water to cover for six hours, then stew until tender, drain and chop fine. Add the sugar and beat to a paste. Beat the whites of eggs until stiff, add to the prune paste and bake about half an hour in a hot oven. Serve at once with whipped cream. Mrs. J. W. Bradford.

PUDDING SAUCES

BROWN SUGAR SAUCE.

One cup brown sugar, one tablespoon butter, one tablespoon cornstarch, one-half cup boiling water. Cook until it begins to thicken, then add a few nuts and raisins. Nice to serve with puddings or cake.

Mrs. W. R. Manock.

HOT CHOCOLATE SAUCE.

Put one tablespoon butter in granite pan, add one and one-half squares unsweetened chocolate, stir and melt together. Add one cup sugar, speck of salt and one-third cup boiling water. Boil twelve or fifteen min- utes till like thick syrup. Flavor with one-half teaspoon vanilla. Mrs. Roscof. Barrett.

BETHANY UNION COOK BOOK 103

HARD SAUCE.

One-half cup butter, one cup powdered sugar, white one egg, unbeaten, nutmeg flavor. Sift sugar if lumpy, mix all together in a bowl and stir or beat until it is nice and creamy. Add flavor. Mrs. C. D. Coventry.

HARD SAUCE.

One-half cup butter, one cup powdered sugar, vanilla to flavor, one teaspoon hot water. Cream butter, add sugar by teaspoonful and beat until light and creamy. Excellent with apple dumplings or plum pudding.

Mrs. Geo. D. Young.

PUDDING SAUCE.

Beat the white of an egg to a stiff froth, add to it one- half cup powdered sugar; drop in the yolk and beat thoroughly. Add three tablespoons cream and flavor with vanilla. Make just before using. Excellent for steamed or toasted stale cake. M'-vS. Benj. Manierre.

COLD DESSERTS

APRICOT BAVARIAN CREAM.

One and one-half tablespoons granulated gelatine, one- fourth cup cold water, one-half cup sugar, juice one-half lemon, one cup apricot juice or puree, two cups whipping cream. Soften the gelatine in the cold water and dis- solve by setting the dish over hot water. Add sugar and when dissolved add lemon juice. Strain into apricot juice, set in cold water and stir until the mixture begins to harden. Add the whipped cream and turn into a mould. Mrs. G. B. Van Dort.

104 BETHANY UNION COOK BOOK

BANANA DESSERT.

Slice four bananas and squeeze juice of large lemon over them; add one-half cup sugar, one gill ice water; stand on ice for thirty minutes. Serve in individual glasses, heaped high with sweetened whipped cream and crushed walnuts. Mrs. J. H. Hellweg.

BLANC MANGE (IRISH MOSS).

One-third cup Irish Moss, four cups milk, one-fourth teaspoon salt, one and one-half teaspoons vanilla. Soak moss fifteen minutes in cold water to cover, drain, pick over and add to milk ; cook in double boiler thirty min- utes ; the milk will seem but little thicker than when put on to cook, but if cooked longer blanc mange will be too stifif. Add salt, strain, flavor, re-strain and fill in- dividual moulds previously dipped in cold water. Serve with sliced bananas, oranges, jelly or cream and sugar.

Mrs. E. G. Howe.

CARAMEL PUDDING.

Two heaping teaspoons of cornstarch, two cups light brown sugar, two cups water, one cup chopped walnuts. Boil the sugar with the water until thoroughly dissolved. Dissolve the cornstarch in a little water and add to mix- ture. Pour in molds and serve with whipped cream.

Mrs. F. N. Olmsted.

CREAM PUFFS.

Melt one-half cup of butter in a cup of hot water. While boiling, beat in one cup of flour. Take from fire and when cool stir in three eggs, one at a time, without first beating them. Drop mixture by spoonfuls on tins and bake well in a moderate oven. Fill with whipped cream or soft custard. M.\y M. Ellis.

APPLE CUSTARD.

One pint milk, two eggs, four tablespoons sugar, six apples, whites of two eggs. Beat two eggs, add sugar

BETHANY US ION COOK BOOK 105

and milk and cook as boiled custard. Bake six medium apples and put through colander, add the beaten whites of two eggs. Sweeten to taste, put over the custard, then put drops of jelly over this. Mrs. A. H. Estep.

CARAMEL CUSTARD.

One quart milk, one-half cup white sugar, one cup brown sugar, one or two tablespoons cornstarch, two eggs, one pinch salt, one teaspoon vanilla. Place milk, white sugar and salt in double boiler over fire ; beat eggs, not separated, in a large bowl ; wet cornstarch with a little cold milk. Turn scalding milk on eggs, return to fire, stir in cornstarch until it thickens, (until it coats spoon). Add scorched sugar. Take from fire, add vanilla when cool.

To Make Caramel. — Place brown sugar in tin or iron pan, put over fire, stir till thoroughly scorched but not burned. ^ Mrs. C. O. Howe.

MAPLE CUSTARD.

One pint milk, two eggs (beaten separately), one table- spoon carnstarch. Put yolks in with milk and cook in double boiler, then add one cup brown sugar melted and stir into hot custard. Put beaten whites in after custard is cold. Serve with whipped cream.

Mrs. H. L. Blackburn.

ORANGE CUSTARD.

Six oranges with sugar sprinkled over them ; let stand twenty minutes ; one quart of milk brought to boiling point ; two tablespoons cornstarch ; two eggs, whites beaten separately and saved for frosting. Beat yolks, add four tablespoons sugar and a little salt. Add cornstarch and tgg to hot milk and cook till it thickens. Allow to cool and then flavor with vanilla. Pour over the oranges. Beat whites of eggs, add three tablespoons powdered sugar and cover the pudding. Mrs. T. D. Gregg.

106 BETHANY UNION COOK BOOK

DAINTY APPLES.

Two cups sugar, two cups water, pink coloring, apples. Boil the sugar and water, add the coloring. Pare and core apples and boil till done. Mrs. B. F. Wegner.

DELICATE PUDDING.

Individual Proportions. — One teaspoon gelatine, one tablespoon cold water, two tablespoons boiling water, two tablespoons sugar, one teaspoon lemon juice, white of one egg.

Full Rule. — One-fourth box Knox's gelatine, one- fourth cup cold water, one cup boiling water, one cup sugar, one-fourth cup lemon juice, whites of three eggs beaten stifif. Soak the gelatine in cold water ten minutes, add boiling water, sugar and fruit juice, strain and cool ; when beginning to thicken add whites of eggs and beat with Dover beater until the mixture is almost firm. Pour into molds and chill. Sar.\h E. Griswold.

EASY DESSERT.

One-half pint bottle of cream, whipped stifif, one dozen marshmallows, cut in small pieces, one half dozen maca- roons dry and rolled fine. Mrs. J. R. Henderson.

FLOATING ISLAND.

One pint milk, four eggs, one-fourth cup sugar, pinch salt, one and one-half teaspoons vanilla. Heat milk in double boiler, beat yolks, add sugar and salt to yolks and beat until light. Pour hot milk on egg slowly and beat continuously, put back in double boiler and let cook until thickness of cream, stirring constantly; add flavoring. Beat whites of eggs, add one-fourth cup sugar and one- fourth teaspoon vanilla flavoring. Put whites on custard while hot. Mrs. C. D. Coventry.

GRAPE CHARLOTTE.

Soak one-third box gelatine in one-third cup cold water, dissolve in one-third cup boiling water; strain;

BETHANY UNION COOK BOOK 107

add one cup grape juice and two-thirds cup powdered sugar. Have a Hat circular dish, two to three inches deep on ice. Pour mixture in this, when cool and begin- ning to thicken, add one and one-half cups of whipped cream, stir lightly, pour into mold lined with almond macaroons. V'ery good. Mrs. E. Harpole.

GRAPE DESSERT.

Two cups grape juice, one cup water, one cup sugar, scant teaspoon of cinnamon. Thicken with two table- spoons of cornstarch, cool, and serve with cream or milk. Mrs. George P. Ellis.

MACAROON DESSERT.

One-half pound almond macaroons broken into quar- ters, one-fourth pound pecan nut meats broken small, one bottle cream whipped. Mix all together and chill. This will serve eight persons. Mrs. H. O. Day.

MARSHMALLOW PUDDING.

Let one tablespoon Knox's granulated gelatine soak in one-half cup cold water for five minutes ; place in pan of hot water. Beat the whites of two eggs stiff and fold in two-thirds of a cup of sugar. Add one-half cup of hot water to gelatine and add to egg. Beat till stiff, divide and add pink coloring matter (found in Knox's package) and candied cherries to half, and whole pecans to the re- maining half, and turn into mold. Serve with cream or whipped cream. This makes enough for six persons.

P)EssiE McCumiber.

NUT PUFFS.

White of one egg beaten light, three-fourths cup powdered sugar, one cup chopped nuts, one-half tea- spoon vanilla. Drop in buttered pans.

Mr.s. W. B. Smith.

108 BETHANY UNION COOK BOOK

ORANGE CREAM.

Heat half a cupful each of orange juice and cream, beat the yolks of two eggs with one-half a cupful of sugar and cook in the first mixture over hot water until thickened. Add one-fourth of a package of gelatine (one tablespoon) softened in one-fourth of a cupful of cold water, and strain into a cupful and a half of cream. Turn into a mold. Serve icy cold.

Mrs. R. L. Blount.

ORANGE SNOW.

Squeeze sufficient oranges to fill a cup two-thirds full. Add one-third cupful of lemon juice, and, after sweeten- ing to taste, put into a saucepan with one pint of water. When it reaches the boiling point, stir in two tablespoons of corn starch moistened with cold water. Cook about ten minutes, then stir in quickly the stiffly beaten whites of three eggs. Stir over the fire a minute or two and then pour into a wet mold.

Mrs. John T. Edwards.

PINEAPPLE FLUFF.

One large can of grated pineapple, drain juice into pan and heat with half a package of Knox's gelatine. Let cool and mix with pulp. Whip one bottle of cream and mix with pineapple. Set aside to harden and serve in sherbet glasses. Mrs. W. H. Fleming.

PINEAPPLE SPONGE.

One-half box gelatine, one cup sugar, one-half cup cold water, one-half cup boiling water, one pint whipping cream, one can grated pineapple. Soak gelatine in cold water until soft, then dissolve in boiling water. Stew one can grated pineapple with one cup sugar for ten minutes. Cool and add the cream after whipping it.

Mrs. Lester Lee.

BETHANY UNION COOK BOOK 109

POLENTA PUDDING.

One (|uart milk, one cnp (xcllow or white) corn meal, two eggs beaten light, small half teaspoon salt, one cup sugar, three teaspoons almond fla\-oring. Cook till stiff enough to put in mold.

Sauce. ^ — Take fruit juice (cherry or raspberry), thicken with cornstarch to the consistency of cream. Add salt to taste. Serve all cold. Mrs. C. jNI. Clark.

SNOW PUDDING.

One tablespoon of Knox's gelatine, dissolved in one- fourth cup of hot water, whites of four eggs beaten very stiff. \Alien gelatine is nearly solid beat in the eggs. Lemon to taste.

Sauce for Same.- — Yolks of four eggs. Beat into them one-half cup sugar, add one pint of milk and cook in double-boiler. When cold, flavor with vanilla.

Mrs. J. M. Braddock.

STRAWBERRY WHIP.

One and one-third cup strawd:)erries, one cup powdered sugar, white of one egg. Put ingredients in bowl and beat from tw^enty to thirty minutes, or until stiff'. Pile lightly on dish, chill, surround with lady fingers and serve with boiled custard.

Raspberries and other fruits may be prepared in same way. Lii.r.iAx D. Bargqulst.

STRAWBERRY WHIP.

To one cup powdered sugar add one cup canned straw- berries (strain juice off) and white of one egg. Beat stiff with Dover beater. Xut meats may be added. .Any fruit may be substituted in ])lace of straw^berries.

Mrs. T. B. Thompson.

no BETHANY UNION COOK BOOK

TAPIOCA CHERRY PUDDING.

One-half cup Minute tapicoa, one pint boiling water. Cook until clear and pour over sugared cherries when cool. Serve cold with cream.

Mrs. George D. Young.

TAPIOCA CREAM.

Cook in a double boiler for fifteen minutes one quart hot milk, two heaping tablespoons Minute tapioca and a little salt, stirring frequently. Then add the beaten yolks of two eggs and one-half cup sugar. Let all this cook until it begins to thicken. Pour into a dish and whip in the beaten whites of the eggs until no white is to be seen. Add any flavoring desired. It is delicious, poured when cold, over any fresh fruit as strawberries, rasp- berries, peaches or oranges. Mrs. James Long.

TAPIOCA PINEAPPLE PUDDING.

One cup tapioca, one-half cup water, one-half pint grated pineapple, one cup sugar, juice of one lemon, whites of three eggs, one-fourth teaspoon cream of tartar. Soak the tapioca over night in plenty of water ; cook tapioca with one-half cup water, pineapple, sugar and lemon juice until clear. Remove from stove and add the whites of eggs (well beaten) with the cream of tartar. When cool serve with whipped cream.

FROZEN DESSERTS

BISQUE.

One quart of whipping cream, one cup of sugar, one pint of ripe peaches. Whip the cream until very stiff, add sugar and peaches. Place in a mold, wrap piece of oiled paper around the lid to keep salt from penetrat-

BETHANY UNION COOK BOOK 111

ing, pack in crushed ice (or snow) using three-fourths more ice than salt. Cover with blanket and let stand four hours. Mrs. \V. J. Stebbins.

MAPLE BISQUE.

One and one-half quarts rich cream. Beat in cream, whip until a little stifif, add a syrup made of one pint maple syrup with the yolks of five eggs well beaten and cooked together until slightly thick and let become cold ; then add the stiftly beaten whites of five eggs to which a pinch of salt has been added. Pour into a freezer and freeze as ice cream, ^^'hen partly frozen remove cover and add to cream one cup of English walnut meats, one- half pound candied cherries chopped fine. Replace cover and finish freezing. Let stand packed for several hours to season if possible. Mrs., G. S. B.annister.

FIG PUDDING.

Eight figs, one pint of whipped cream, three table- spoons sugar. Steam figs until soft, chop fine, add the cream and sugar, pack in a mold with salt and ice and let stand four hours. Stir every fifteen minutes for the first half hour. Mrs. W. F. Bl.ackford.

FROZEN APRICOT.

One can apricots, one and one-half cups sugar, one and one-half cups cream. Drain apricots. To the syrup add enough water to make four cups and cook with sugar for five minutes. Strain, add apricots pressed,through sieve, cool and freeze. When frozen to a soft mush, add cream, whipped, and continue freezing until quite stifif. Peeled apricots are preferable. Mrs. John McKinl.w.

LEMON ICE.

One pint milk, one quart cream, three cups sugar. Chill cream and milk after adding sugar, then add the juice of six lemons, one-half cup of ground pineapple and freeze. Mary Shaner.

112 BETH.l.W UA'ION COOK BOOK

PINEAPPLE ICE.

Four cups water, four cups sugar, one teaspoon gela- tine, one-fourth cup cold water, juice five lemons, one can pineapple. Make a syrup by boiling ten minutes, add the hydrated gelatine; cool, add lemon juice and strain. Add grated or chopped pineapple and freeze.

Mrs. G. B. Van Dort.

RASPBERRY AND CURRANT ICE.

Three cups water, two cups sugar, two cups raspberry juice, one and one-third cups currant juice, one teaspoon gelatine. Soften gelatine in two tablespoons cold water. Make a syrup of sugar and water. Add raspberries and currants mashed and squeezed through double cheese cloth. Strain and freeze. Mrs. G. B. Van Dort.

ICE CREAM.

Make a custard (cooking over water) of one pint of milk, two eggs, one cup of sugar. After it has cooled add one quart of cream or cream and milk mixed. With this foundation one may have any kind of cream de- sired. Six fresh peaches put through a fruit press may be added, one-half cup granulated sugar melted slowly and browned slightly, with one-half pound ground Eng- lish walnuts, makes a delicious caramel nut ice cream. Candied cherries and nuts are a splendid addition to vanilla ice cream. Amount, two quarts.

Mrs. W. H. Adkinson.

CARAMEL ICE CREAM.

Heat one quart of milk in double boiler. Mix thor- oughly one-half cup of flour and one cup of granulated sugar. Stir into the milk before it becomes too hot. When it thickens, stand it aside to cool ; then add three eggs beaten till light. Brown one and one-half cups of granulated sugar in a skillet, stirring just enough to prevent its burning. When melted, pour into the custard,

BETHANY UNION COOK BOOK 113

beating hard while pouring. When cool, add one quart of cream, flavor with vanilla and then freeze.

Mks. Thomas R. Beman.

PLAIN ICE CREAM.

This make a good plain cream to which fruit juices, nuts, chopped cherries and other combinations may be added. One quart milk, one half pint cream, one and one-half cups sugar, one junket tablet. Add the crushed tablet to the milk when it is luke warm. Then add the sugar and cream ; when the sugar has melted, freeze. If you wish to add strawberries or peaches, cover the fruit with some of the sugar, cover and let stand one hour. Then mash well and press through a coarse piece of cheese cloth. Add this to the cream and milk mixture.

Mrs. John Lavvrie.

PLUM PUDDING ICE CREAM.

Make a rich chocolate cream of one quart cream, one cup sugar, one teaspoon vanilla, half cup grated sweet chocolate. Strain, and before it cools add cup each of chopped raisins, chopped nuts, chopped figs, stirring the whole until cold; then freeze it. When it is frozen, mix in one-half cup brandy in which a teaspoon of cinnamon and half teaspoon of cloves have been soaked. Pack solidly in square tins. To serve, cut in slices and put tablespoon whipped cream on each piece.

Mrs. J. H. Hellweg.

VANILLA ICE CREAM.

One quart thin cream, three-fourths cup sugar, one teaspoon vanilla. Mix ingredients and freeze.

Ai,iDA E. Christian.

APRICOT MOUSSE.

One and one-half cups whipping cream, one cup apri- cot pulp and juice, one-half cup sugar. Cook sugar and

114 BETHANY UNION COOK BOOK

pulp until quite thick and let cool. Beat the cream until very stiff, then fold the fruit pulp into the cream. Pack in a mold or ice cream freezer can and let freeze about three hours. Mrs. C. Roy Kindt.

MAPLE MOUSSE.

One cup rich maple syrup, one pint cream, yolks of four eggs, white of one egg. Heat syrup to boiling point, pour slowly on yolks, cook in double boiler until thick. Let it cool and add cream and whites and freeze.

Mrs. W. J. ToLLERTON.

NESSELRODE PUDDING.

I One pint shelled almonds, one pint cream, one pint canned pineapple, one-half pound French candied fruit, one tablespoon vanilla extract, one pint water, one pint sugar, yolks of ten eggs. Blanch nuts and pound in mortar to paste. Boil sugar, water and juice from pine- apple twenty minutes. Beat yolks of eggs and stir into the syrup. Put pan in sauce pan of boiling water and beat mixture with egg beater until it thickens. Take off and place in basin of cold water and beat for ten minutes. Mix almonds with cream and run all through a sieve. Add the candied fruit and pineapple cut fine. Mix this with the cooked mixture. Add the flavor and one-half teaspoon salt. Freeze the same as ice cream.

Mrs. William W. Green,

Bay City, Tex.

ANGEL PARFAIT.

Boil three-fourths cup of sugar and one-third cup of water until a soft ball is formed in cold water. Pour in a fine stream upon the whites of two eggs beaten stiff. Beat occasionally until cool, then fold in two bottles of cream, whipped stiff. Flavor with one teaspoon vanilla. Line mold with wax paper and put in the mixture to

BETHANY UNION COOK BOOK 115

overflow, cover with wax paper and tie on lid. Bury in equal parts of salt and ice. Stand three or four hours. If mold holds more, add extra white of egg.

Mrs. H. T. Baker.

MAPLE PARFAIT.

Five egg yolks, one cup of maple syrup, one-half pint of whipped cream. Beat eggs thoroughly, add the syrup and cook in double boiler until thick, stirring constantly. Add whipped cream when cool and put on ice.

Mrs. O. a. Keeler.

APRICOT SHERBET.

One cup of pulp from dried apricots cooked until tender, the juice of three oranges and three lemons, two cups of sugar boiled with one quart of water for about ten minutes. Soak a teaspoon of gelatin in a little cold water for a few minutes, add to the hot syrup; then add the fruit and strain through a fine sieve. Cool and freeze, being careful to use three parts ice to one part salt. If you start the freezing slowly, gradually getting faster, this will be just like ice cream.

Mrs. Paul E. Brown.

PEACH SHERBET.

One quart of yellow peaches put through a sieve, one cup of orange juice or four large oranges, juice of one lemon, one and three-fourths pounds of sugar and one quart of cold water. Boil until a little thick, strain and put with fruit juices. Freeze a little, then add one cup of cream with a little sugar. Will make fifteen or twenty glasses. Mrs. W. R. Manock.

PINEAPPLE SHERBET.

Grate two pineapples and mix with two quarts of water and a pint of sugar, add the juice of two lemons and the beaten whites of four eggs. Place in a freezer and freeze. Mrs. J. Niemann.

m^ \Il want you to want vA/ us to supply your table wants for we have what you want when you want it,

Fleming Bros.

Tracy Grocery and Market

Phone Washington Heights 10

The Shelmire Toggery Shop Don't Forget the Number

Phone Morgan Park 1207

2103 Morgan Avenue IN THE HEART o/ TRACY

KEENER'S DRUG SHOP

1832 West 103rd Street CHICAGO

PHONE WASHINGTON HEIGHTS 7

BETHANY UNION COOK BOOK 117

118 BETHANY UNION COOK BOOK

BETHANY UXION COOK BOOK 119

Beverages

In social hours indulge the soul,

Where mirth and temperance mix the howl.

— Samuel Johnson.

BOILED COFFEE.

One-half cup ground coffee, one egg, one cup cold water, six cups boiling water. Do not use tin coffee pot. Wash Q.^g, break, and beat slightly, dilute with one-half the cold water, add crushed shell and mix with coffee. Turn into coffee pot, pour on boiling water, and stir thoroughly. Boil three minutes. If not boiled, coffee is cloudy ; if boiled too long, too much tannic acid is developed. Add remaining cold water, which perfects clearing. . Cold water being heavier than hot water sinks to the bottom, carrying grounds with it. Let simmer for ten minutes, but do not allow cof- fee to boil.

CAFE AU LAIT.

Pour equal proportions of scalded milk and boiled coffee into cups.

EGG LEMONADE.

Beat one tgg, add two tablespoons lemon juice, beat again, add two tablespoons sugar, mix well ; add one cup milk or water. Pour into glasses one-third full of chopped ice.

EGG NOG.

One tgg, one teaspoon sugar, a little salt,, one teaspoon flavoring, one cup cream. Beat white until stiff, add cream and flavoring. Beat yolks, add sugar and salt and mix all together. Mrs. Geo. D. Young.

120 BETHANY UNION COOK BOOK

ENGLISH TEA.

Scald out the teapot, put in the tea, using one small tea- spoon of Ceylon tea for each cup. Pour on boiling water and let stand three minutes.

FRUIT LEMONADE.

Three lemons, one orange (sliced), juice of one orange, one and one-half cups sugar. Maraschino cherries, one for each glass, three quarts water. Mrs. C. B. Goes.

FRUIT PUNCH.

Three dozen lemons, two dozen oranges, one large bot- tle non-alcoholic Maraschino cherries and liquid, two cans Hawaiian pineapple (diced) and liquid, four pounds granu- lated sugar made into a syrup and cooled. While syrup is yet warm add grated rinds of one dozen oranges and of one dozen lemons. Mint. Make twelve hours before using. Add water to taste. This makes sufficient for one hun- dred persons. Mrs. Gardner Greenle.\f.

GINGERADE.

One quart water, one cup sugar, one-quarter ounce white ginger root, juice of three oranges and one lemon. Allow the water and sugar to come to a boil, add the ginger root broken into bits and boil twenty minutes. Remove from stove, add fruit juice, strain and cool. Dilute to suit taste Serve with shaved ice. Gertrude Corlett.

GRAPE JUICE.

Wash and pulp grapes. Boil pulp only long enough to loosen seeds ; then put through colander. Add skins to juice resulting and boil mixture until skins are tender, using no water. Strain through jelly bags repeatedly until clear. Add one cup sugar to four cups juice, bring to boiling point, and bottle. All the rinsings from utensils and jelly bags should be carefully saved for marmalade or spiced grapes.

Mrs. H. a. Parker.

BETHANY UX/OX COOK BOOK 121

LENOX PUNCH.

Two cups water, three-fourths cui) su^ar, two-thirds cup currant jelly, one cup orang'e juice, one-half cup lemon juice, two bottles ginger ale. Make a syrup by boiling sug"ar and water. Add jelly and as soon as dissolved add a piece of ice; then add fruit juice and ginger ale, color red, freeze to a mush, serve in glasses, and insert in each glass a small sprig of holly with berries. An English Christmas beverage. Mrs. John Roland Robertson.

MINT TEA.

Steep the tea as for iced tea and while hot drop in four or five stalks of mint and let remain about fifteen minutes. Strain and dilute. To one pitcher of tea add juice of two lemons and sweeten to taste. Serve with cracked ice.

Mrs. J. H. Hellweg.

MULLED CIDER.

Heat one quart of cider with six cloves, twelve allspice, a stick of cinnamon broken in bits and one-quarter nutmeg broken in pieces. If the cider is too tart add sugar; if too sweet add lemon juice. Mrs. Edwin Bebij.

SPANISH CHOCOLATE.

Cook two squares grated Baker's chocolate, one-half cup water, one-half cup sugar, one-eighth teaspoon salt to a paste, stirring constantly. Add one pint milk, one-third at a time, and stir until the whole has boiled. Add two well beaten eggs, stirring in very quickly or beating with Dover beater. Bessie McCumrer.

STRAWBERRY PUNCH.

}ilix together two quarts strawberries mashed soft; three quarts cold water and the juice of two lemons. Stand in a cool place for four hours, strain and add to the liquid a pound and a half granulated sugar. When the sugar is dis- solved, strain again and set in a cold place until wanted. Serve in tumblers with crushed ice.

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Seeds for Garden and Farm

Fresh, careruUy selectea stocks or all leading varieties. General catalogue or Seeds, BuIds, SnruDs and Garden Tools, puolisned eacn year m January. A copy is yours for tne asking.

Bulbs lor Fall Planting

Xne most reliable growers in iTolland con- tribute to our supplies. We can make special price on import orders placed in advance during tne summer months. Bulb catalogue publisned in September.

Lawn Grass Mixtures

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Between 5th Ave. and Franklin St.

Long Distance Telephone Franklin 635 Private Exchange in ail Departments

BETHANY UNION COOK BOOK \2i

124 BETHANY UNION COOK BOOK

BETHANY UNION COOK BOOK 125

Cakes and Cookies

The discovery of a new dish does more for the happiness of i)ia}ikiiid than the discovery of a new star.

— Brillat-Savarin.

ANGEL FOOD.

One cup flonr, one cup granulated sugar, half cup pul- verized or confectioner's sugar, one level teaspoon cream tartar. Pass these ingredients through sieve five times. Beat whites of twelve perfectly fresh egg^s with pinch of salt added, sift in and fold under dry ingredients ; add tea- spoon vanilla. Bake forty-five minutes in slow oven. In- vert pan and let partially cool before removing from pan.

Mrs. Edwin Bebb.

ANGEL CAKE, MOCK.

Sift seven times oi^e cup flour, one cup sugar, one-fourth saltspoon salt, three level teaspoons of baking powder. Add to this one cup milk heated to boiling point, with one tea- spoon vanilla. Beat thoroughly, then fold in the stiffly beaten whites of two eggs. Bake in an ungreased pan in a moderate oven for about forty minutes. Ice when cold. This is delicious. Mrs. D. J. Beeby.

BLUEBERRY CAKE.

One cup sugar, one-half cup butter, three eggs, three cups flour (scant), one cup milk, one-half teaspoon salt, two teaspoons cream of tartar and one teaspoon of soda, or three teaspoons of baking powder, two cups of blueberries. Bake in biscuit or muflin pans. Mrs. Frank White.

126 BETHANY UNION COOK BOOK

BURNT SUGAR CAKE. (Three Layers).

Cream one-half cup butter and one and one-half cups sugar, add one-half teaspoon salt, yolks of two eggs, one cup cold water (caramel, made by burning one half cup sugar till smoking brown and adding one-half cup hot water), three cups fiour (sifted twice) and six level tea- spoons baking powder. Bake in layers in hot oven with slight decreasing temperature, twenty minutes.

Frosting — Burn four tablei^poons sugar and add to boiled frosting. Bessie McCumber.

BURNT SUGAR CAKE.

Heat one cup of sugar in an iron frying pan over hot fire until black, pour in from, side one cup water ; one and one-half cups sugar, one-half cup butter, three eggs well beaten, one cup water, one teaspoon vanilla, two table- spoons of burnt sugar, two cups of flour, two level tea- spoons baking powder.

Icing — Two cups powdered sugar, one tablespoon burnt sugar, enough milk to make right consistency.

Mrs. G. a. Hutchinson.

CARAMEL CAKE, POTATO.

Cream two-thirds cup butter with two cups granulated" sugar, one cup mashed potatoes rubbed through colander, four well beaten eggs, two-thirds cup sweet milk, two cups flour and three teaspoons baking powder sifted together several times, two ounces melted chocolate, one cup English walnuts chopped, one cup seeded raisins, one small teaspoon each cinnamon and cloves, one small grated nutmeg. Bake in loaf tin, covered first fifteen minutes with brown paper; bake slowly fifty to sixty minutes. Do not move the cake while it is in oven. Mrs. John Wilkinson.

CARAMEL CAKE, SPANISH.

Two cups sugar, one-half cup butter, three eggs (saving white of one egg for icing), one cup milk, two cups flour,

BETHANY UNION COOK BOOK 127

two teaspoons baking powder, one teaspoon cinnamon, one- half teaspoon vanilla, hake in three layers.

Icing — One cup hrown sugar, four tablespoons cream or rich milk, small piece butter. Boil fifteen minutes, then beat in white of one egg beaten to a stifif froth, add vanilla flavoring. Sprinkle with chopped walnuts.

Mrs. John Olson.

CHOCOLATE CAKE.

Two squares chocolate, one-half cup milk, yolk of one egg, boiled together ; add one cup sugar, one tablespoon butter, one-half cup sour cream, one teaspoon soda, two cups flour, one teaspoon vanilla. Bake in layers.

Frosting — One and one-half squares chocolate, yolk of one egg, a little vanilla, one-half teaspoon melted butter. Melt and stir in confectioner's sugar until right consistency to spread. Mrs. Tom Church.

CREAM CAKE, CHEAP.

One cup sugar, one egg, one tablespoon butter, one cup sweet milk, two cups flour, two heaping teaspoons baking powder, flavor to taste. Divide in three parts and bake in layer cake pans.

Filling — Beat one egg and one-half cup sugar to- gether, then add one full tablespoon flour wet with a little sweet milk. Stir this mixture into one cup (scant) boiling milk until thick. Flavor and when cool spread between cakes. Mrs. E. Rightmire.

CREAM CAKE, FRENCH.

Three eggs, one cup sugar, tw^o tablespoons cold water, one and one-half cups flour, one teaspoon baking powder. Beat eggs and sugar thoroughly, add cold water, sift in flour and baking powder, stirring all the time in one direc- tion. Bake in two thin cakes, split them while hot and fill with cream prepared in the following manner: One pint sweet milk, two tablespoons corn starch, one egg, one- half cup sugar, butter size of an egg, flavoring. Mix corn-

128 BETHANY UNION COOK BOOK

starch with milk, egg beaten light, sugar, cook in double boiler and while hot stir in butter and flavoring and spread between layers. Sprinkle top with powdered sugar.

Mrs. S. a. Poyer.

CREAM CAKE, COCOA.

One-half cup butter, one and one-fourth cups sugar, three eggs, three-fourths cup milk, one-half teaspoon va- nilla, one and one-half cups flour, five tablespoons cocoa, two even teaspoons baking powder, a little salt. Cream butter and sugar, add beaten yolks and vanilla, sift flour, cocoa, baking powder and salt, add alternately with milk, and stiffly beaten whites last. Bake in loaf or layers.

Mrs. T- H. Kistner.

DEVIL'S FOOD, CAKE.

Two cups brown sugar, two eggs, one-half cup butter, one-half cup sour milk, one teaspoon soda, one square Bak- er's chocolate dissolved in one cup boiling water, two cups flour (level), one half teaspoon baking powder. Cream sugar and butter, then add eggs, sour milk, flour, baking powder and soda sifted together; last of all add chocolate dissolved in boiling water. Use boiled frosting.

Mrs. Geo. P. Ellis.

DEVIL'S FOOD LOAF CAKE.

One-half cup butter, four eggs, two cups sugar, one cup milk, two and one-third cups flour, four level teaspoons baking powder, two squares bitter chocolate, teaspoon va- nilla. Beat butter to a cream, gradually beat in one cup sugar, beat yolks of four eggs light, beat in other cup sugar, then beat into butter and sugar ; add alternately one cup milk and the flour sifted with four teaspoons baking powder. Add melted chocolate and vanilla and lastly the beaten whites^ of four eggs. Bake in sheet for thirty min- utes. Mrs. S. a. Foyer.

BETHANY UNION COOK BOOK 129

FRUIT CAKE, INEXPENSIVE.

One cup light brown sugar, scant half cup shortening, one cup sour milk. Dissolve one rounding teaspoon soda in a little hot water and add to sour milk. One and one- half cups flour, one teaspoon ground cinnamon, one-half tea- spoon each of cloves and allspice. Add raisins, currants and citron rolled in a little flour. Bake in a slow oven. Flavor is much improved by adding preserved orange peel.

Mrs. J. H. Husted.

FRUIT CAKE, INEXPENSIVE.

One pound raisins, one pound currants, one pound brown sugar, two heaping tablespoons lard, one tablespoon soda, one quart boiling water. Set these ingredients on stove and let them reach boiling point. When mixture is cool add one egg, four heaping cups flour, two teaspoons each of allspice, cinnamon and cloves, one tablespoon salt. Bake slowly about two hours. Mrs. A. W. Zimmerman.

FRUIT CAKE, QUICK.

Three cups flour sifted with three teaspoons baking pow- der, one cup brown sugar, one cup molasses, one-half cup butter, three eggs ; when well beaten add one-half teaspoon cloves, one-half teaspoon cinnamon and nutmeg, one cuj) stoned raisins, one cup dates cut in fine pieces, one cup nut meats and a little citron. Bake in slow oven.

LuciLE Braddock.

GINGER BREAD, SOFT.

One-half cup sugar, one tablespoon butter, one cup mo- lasses, two eggs, one-half cup milk, two cups flour, one teaspoon baking power for sweet milk, or one teaspoon soda for sour milk, scant one-half teaspoon cloves, heap- ing one-half teaspoon ginger. Mrs. J. J. Bickel.

GINGER BREAD, SOFT.

One-fourth cup sugar, one-half cup molasses, one-fourth cup of butter, one-half teaspoon each of cinnamon and

130 BETHANY UNION COOK BOOK

cloves, one-fourth teaspoon ginger, one teaspoon soda dis- solved in one-half cup hot water, one and one-fourth cups of flour, one egg beaten, to be added the last thing.

Mrs. Wm. H. Roberts.

LITTLE CAKES

CUP CAKES.

One-half cup butter, three-fourths cup sweet milk, one cup sugar, two eggs, one and one-half cups flour, two tea- spoons baking powder, one teaspoon vanilla.

Mrs. a. Kruse.

CAKES, HERMITS OR NUT.

One large cup sugar, one-half cup butter, two-thirds cup milk, three eggs, one cup nuts, cut fine, one cup raisins (seeded, cut in half and floured), two cups flour, one-half teaspoon soda (in milk), one teaspoon cream of tartar (in flour) one-half nutmeg, salt to taste. Drop from spoon in buttered pan. Mrs. Wm. Vear.

MOCHA CAKES.

One cup sugar, one-half cup butter, two eggs, one-half cup sweet milk, two small cups flour, three teaspoons bak- ing powder. Bake in a moderate oven.

Icing — Two cups pulverized sugar, two tablespoons but- ter (warm the butter and mix well with the sugar), one teaspoon of vanilla, one tablespoon boiling water. Make the thickness of icing. Add half a pound of blanched almonds, browned and chopped fine. Cut the cake in small squares, ice all over and roll into the chopped nuts.

Mrs. a. C. McPherson, Toronto, Canada.

BETHANY UNION COOK BOOK 131

SCOTCH FRUIT CAKES.

One pound currants, one apple cut in small pieces, two tablespoons water, let simmer on stove slowly; one cup sugar, one-fourth teaspoon allspice, butter size of a wal- nut. Pastry. — Two cups flour, one pinch salt, one level teaspoon baking powder, two tablespoons lard. Roll pastry thin, put one layer in dripping pan, then put filling in one- half inch thick, another layer of pastry on top. Bake three-quarters of an hour. Cut in squares.

Jean McGilp.

CAKIES.

One and one-half cups sugar, two rounding cups flour, one teaspoon baking powder, one cup milk, two tablespoons butter, one teaspoon flavoring, one cup raisins. Beat but- ter and sugar to cream, add milk, flour and raisins, and beat vigorously; add salt, flavoring and baking powder; mix well, put into muffin tins and bake in a moderate oven about thirty minutes. Mrs. H. A. Pajrker.

WALNUT SQUARES.

Two cups brown sugar, three eggs, two cups ground walnuts, one cup bread flour, one teaspoon vanilla, pinch of salt, one-fourth teaspoon soda. Bake in a square shallow tin and when cold cut in squares and cover with frosting.

Mrs. W. H. Green.

LAYER CAKES

BARGER CAKE.

One cup sugar, one-half cup butter, two eggs, two-thirds cups milk, two cups flour, two teaspoons baking powder. Cream butter and sugar, beat in the eggs, add milk and

132 BETHANY UNION COOK BOOK

lastly sifted flour with baking- powder. Flavor with va- nilla. Bake in layers.

Filling" For Same — One heaj^ing tablespoon butter in which stir powdered sugar until thick. Add two table- spoons cream. AIr.s. G. R. Moore.

DARK CHOCOLATE LAYER CAKE.

Two cups sugar, one-half cup butter, one-half cup sour milk, one teaspoon soda, two heaping cups flour, one-half cake bitter chocolate dissolved in three-fourths cup hot water, two eggs, one teaspoon vanilla. This will make three layers. Put together with white boiled icing.-

T'ettv Hill.

JARQUETTE CAKE.

One and one-half cups sugar, one-fourth cup butter, scant cup milk, two eggs,- two cups flour, two heaping tea- spoons baking powder, one teaspoon vanilla. Bake in lay- ers. Good with any filling. Cream sugar and butter, add milk gradually, then well beaten eggs, flour with baking powder mixed, flavoring. AIrs. J. S. Woodw.\rd.

STRIPED CAKE.

Two cups sugar, three eggs, two-thirds cup butter, one cup sweet milk, three cups flour, one large teaspoon baking powder. P>ake two layers of this, then add to remainder one cup chopped raisins, one tablespoon molasses, one-half teaspoon each of cloves, cinnamon, and nutmeg, a little more flour, l^ake in layers and alternate with light part, spreading icing between. Mr.s. E. Harpole.

SUPERIOR LAYER CAKE.

One cup sugar, one-half cup butter, three eggs, two cups flour, two teaspoons baking powder, one-half cup milk, flavor to taste. Cream sugar and butter ; beat yolks and put in ; add milk, then the beaten whites and lastly the flour and baking powder sifted three times. Bake in quick oven. This makes three large layers.

Mrs. T- P- Moeller.

BETHANY UNION COOK BOOK 133

THREE-LAYER CAKE WITHOUT AN EGG.

Cream one-halt cup hiilter (lard) with one and one-half cups sus^ar. Ponr in one and one-third cups of milk and heat until sugar is dissolved. Stir in gradually three cups of tlour. sifted with two heaping teaspoons haking powder and one tahlespoon cornstarch. Beat to a stiff batter and bake in three portions. May be put together with jelly or icing. Mrs. A. C. Mowat.

LOAF CAKES

BIRTHDAY CAKE.

One and one-half cups granulated sugar, one-half cup butter, three eggs, three-fourths cup milk, two and one-half cups sifted flour into which has been stirred a heaping tea- spoon baking powder, one teaspoon vanilla. Cream butter and sugar, add the milk and vanilla to the yolks of the eggs well beaten. Add this liquid mixture alternately with the flour and baking powder to the creamed butter and sugar. Beat well, then fold in the whites of the eggs beaten to a froth. Divide the batter into thirds, to one portion add three heaping teaspoons of Baker's Cocoa (dry), to another portion add a little pink fruit coloring (until the desired shade) and leave the third portion plain. Put into a buttered cake pan by spoonfuls, alternating colors. Bake in a slow oven for one hour. ( Be careful not to use too much pink coloring, as baking deepens the color, and a delicate shade makes a much prettier cake).

Dorothy Eddington.

CHILDREN'S CAKE.

One-third cup butter, one cuj:) sugar, two eggs (beaten separately), one and one-half cups pastry flour, two and one-half level teaspoons baking powder, one-half cup milk. Cream butter and sugar, add the yolks of eggs

134 BETHANY . UNION COOK BOOK

beaten well, add flour into which baking powder has been sifted, add milk ; flavor with orange and vanilla.

Mrs. H. L. Wallace.

COLONIAL CAKE.

One and one-half cups flour, one cup butter, salt, one cup eggs, one and one-half cups powdered sugar, one scant teaspoon baking powder. Beat butter, flour and baking powder to a cream ; beat eggs and sugar very- light. Put all together and beat smooth. Flavor.

Mrs. C. L. Hays.

DELICATE CAKE.

One-half cup butter, two cups sugar, three-fourths cup milk, three cups of fine pastry flour, three small tea- spoons baking powder, whites of six eggs. Mix in the order given. Bake in a shallow pan in a quick oven about twenty minutes. Mrs. E. L. Roberts.

FRENCH LOAF CAKE.

Two cups white sugar, one cup butter, one cup sweet milk, three eggs beaten separately, two teaspoons cream tartar, one soda, three cups flour.

Mrs. Geo. M. Murray.

GRAHAM CRACKER CAKE.

Cream together one large tablespoon butter and three- fourths cup sugar, three eggs, one-half cup milk, twenty- one crackers rolled fine, one teaspoon baking powder, a handful of broken walnut meats. Bake in long, shallow tin, and when baked sprinkle with powdered sugar.

Mrs. W. F. Nehf.

ICE CREAM CAKE.

Cream together one cup sugar and one-half cup of butter, add one-half cup milk, two cups flour, two tea-

BETHANY UNION COOK BOOK 135

spoons baking powder sifted with flour; lastly fold in the stiffly beaten whites of three eggs.

Icing. — Yolks of three eggs beaten light, one and three-fourths cups confectioner's sugar, two teaspoons vanilla, one tablespoon sweet cream, one teaspoon vine- gar. Beat well for twenty minutes, then spread.

Mrs. W. F. Nehf.

LOAF CAKE, BLACK WALNUT.

Cream one cup sugar, one-half cup butter, two tgg yolks, one-half cup milk, one and one-half cups flour, two level teaspoons baking powder. Mix all together and add chopped nuts, about one cup. Lastly add whites of eggs beaten stifif. Frost and sprinkle with nuts.

Mrs. Joseph J. Miller.

LOAF COCOANUT CAKE.

One cup butter, two cups sugar, three cups flour, one cup milk, whites of four eggs, one and one-half teaspoons baking powder sifted in the flour, one cup grated cocoa- nut stirred in the last thing. - Mrs. Curnick.

LOAF CAKE, WHITE.

Three-fourths cup butter, two cups sugar, one cup sweet milk, three cups fine pastry flour, three rounding teaspoons baking powder, eight whites of eggs. Cream butter and sugar until very light, then add the milk ; sift flour with baking powder three times and add alter- nately with the whites of the eggs which have been beaten very stifT. Mrs. A. J. Goes.

MARBLE CAKE.

White Part.— Four eggs, one cup of white sugar, half a cup of butter, half a cup of sweet milk, two teaspoons baking powder, one teaspoon of vanilla and two and one- half cups of sifted flour.

136 BETHANY UNION COOK BOOK

Dark Part. — Mix one-third of the mixture with two tablespoons cocoa, drop a spoonful of each kind alter- nately. Try to drop it so that the cake shall be well streaked through, giving it the appearance of marble.

Mrs. J. Niemann.

NUT CAKE.

One-half cup butter, one and one-half cups sugar, three eggs, two level cups sifted flour, two and one-half teaspoons baking powder, three-fourths cup milk, one cup broken nut meats. Cream butter and sugar, add beaten yolks of eggs, then flour and milk alternately, the baking powder sifted into the flour, then the beaten whites of the eggs and nut meats. P^lavor with orange and vanilla mixed. Mrs. H. L. Wallace.

NUT CAKE.

One and one-half cups sugar, one-half cup butter, three-fourths cup milk, two cups flour, wdiites of four eggs, tw^o teaspoons of baking powder, one cup nuts chop]^ed fine. Mrs. A. H. Whitley.

ONE EGG CAKE.

Scant cup and a half granulated sugar, scant half cup of butter, one Qgg thoroughly beaten, one cup of sweet milk, two and one-half cups sifted flour, two and one- half level teaspoons of baking powder in the flour. Sift the flour and baking powder together two or three times. One teas])oon of any desired flavoring. Beat very thor- oughly. Xice for either loaf or layer cake.

AIrS. J. TI. H LISTED.

SOUR CREAM CAKE.

Two well beaten eggs, pinch oi salt, one cup sugar, one teaspoon vanilla, one cup sour cream, two cups flour, one-half teaspoon soda. This can be baked in loaf or in gem irons. A nice spice cake can be made by adding one cup raisins, one teaspoon each, cloves and cinnamon.

Mrs. Arthur J. Cole.

BETHANY UX/OX COOK HOOK 137

SOUR CREAM CAKE.

One cup sour cream, one cup sugar, two eggs, one pinch salt, one-half level teaspoon baking soda, one rounding teaspoon baking powder, one teaspoon lemon or \anilla, one and one-fourth cups Hour, one-fourth cup cornstarch. Sift flour, cornstarch, salt, soda and baking powder three times. This makes two good sized layers or fourteen cup cakes. Mrs. H. E. Gunn.

SPONGE CAKE.

One cup granulated sugar, four eggs, one cup flour, one teaspoon lemon extract. Beat whites stiff, beat in the sugar, then yolks, fold in the flour, add extract.

Mrs. E. W. Bennett.

SPONGE CAKE.

Six eggs, beat for thirty minutes, add one cuj) of sugar, one cup of flour, one teaspoon lemon flavoring. Bake forty-five minutes. Don't disturb oven while cake is baking. Mrs. J. Booth.

SPONGE LOAF CAKE.

Ingredients: Four eggs, one cup sifted fine grained granulated sugar, one cup sifted pastry flour, four table- spoons hot water, one teaspoon cream of tartar, one-half teaspoon almond extract (or any desired flavoring), a pinch of salt.

Method. — Sift flour and sugar five times before measur- ing, separate the eggs, putting the whites in large bowl, add salt and whip to a froth. Add cream of tartar and whip until stift' ; now with a spoon, beat the yolks until light. Add half of the sugar and beat four minutes, add other sugar to whites and beat four minutes, then add flavoring and water to yolks and beat two minutes. Now with whip combine the yolks and white, beating the former into the wdiites. slowly whipping until all is a fluft'y mass, then sift flour over and fold in. Put in mold

138 BETHANY UNION COOK BOOK

and bake forty minutes — first ten to twenty minutes heat should be moderate, then heat can be increased.

Mrs. James E. Meehan.

SPONGE CAKE, QUICK.

Three eggs, one and one-half cups sugar, two cups flour, two teaspoons baking powder, one-half cup cold water, one-half teaspoon vanilla, one-half teaspoon lemon, a pinch of salt. Beat sugar and yolks until they cream, add water and flour, sift flour three times; beat white of eggs stifif, add baking powder to the whites and stir into batter. Bake in three layers. Secret of the cake is in beating it thoroughly. Mrs. F. N. Olmsted.

SPONGE CAKE.

One cup sugar (sift the sugar), one cup flour, two eggs, two teaspoons baking powder, one-third cup boil- ing water, flavoring. Put the water in last and bake slowly. Mrs. Harriet Q. Newman.

SUNSHINE CAKE.

Whites of eleven eggs and yolks of six, one and one- half cups granulated sugar, one cup flour, one teaspoon cream of tartar, one teaspoon orange or vanilla extract. Beat the whites stiff and gradually beat in the sugar; beat the yolks separately and gradually add to the whites sugar and flavoring, stir in the flour, mix quickly and well. Bake fifty minutes in a slow oven in an angel cake tin. Sift flour before measuring.

Mrs. Walter Ladd.

SUNSHINE CAKE.

AVhites of seven eggs, yolks of five, one-third teaspoon cream of tartar, one and one-fourth cups sugar, one-half teaspoon vanilla extract, one cup flour. Beat whites of eggs to a stifif froth, add cream of tartar to whites and beat in. then beat in the susrar. Then add the beaten

BETHANY UNION COOK BOOK 139

yolks and vanilla extract and when well beaten fold in a cup of flour sifted three times. Bake for about thirty minutes in an ungreased cake pan or grease only the bottom of any large pan and cut cake out when cold. Bake in slow oven. Mrs. J. P. Moeller.

SPICED CAKES

APPLE SAUCE CAKE, SPICED.

One and one-half cups apple sauce, one-half cup butter or lard, one cup sugar, one cup raisins, two teaspoons soda dissolved in two tablespoons hot water, two and one-half cups flour, spices. Mrs. R. McGinnis.

APPLE SAUCE CAKE, SPICED.

One and one-half cups warm apple sauce (sweetened as for table use), one-half cup butter, one cup granulated sugar, two and one-half cups flour, one cup raisins or dates, one cup nut meats, one teaspoon Baker's cocoa, one-half teaspoon cloves, one heaping teaspoon cinna- mon, one-half teaspoon salt, three level teaspoons soda sifted into flour. (If hidden from "men-folks'' will keep indefinitely). Mrs. Mary G. Young.

CHRISTMAS CAKE.

Two cups butter (part drippings), two cups sugar, four eggs, three-fourths cup cream, one-half cup syrup, two tablespoons coffee, two cups raisins, two cups cur- rants, one cup dates, one-fourth pound almonds, one- fourth pound peel, (one-eighth lemon, one-eighth citron), two teaspoons cinnamon, one nutmeg, one tablespoon lemon, one teaspoon soda, five and one-half cups flour. It should be stiff enough to hold the spoon. Bake in a loaf for three hours. Mrs. W. B. Smith.

140 BETHANY UNION COOK BOOK

DATE CAKE.

One-half cup shortening, one cup brown sugar, yolks of three eggs, one-half scant cup molasses, fill with sour cream, one teaspoon soda, spices, all kinds, one teaspoon, two cups flour, one pound dates cut fine, one-fourth pound walnut meats cut. Mix in order given.

Mrs. C. L. Hays.

DELICIOUS DARK CAKE.

One cup brown sugar, one cup butter, one cup mo- lasses, one teaspoon soda, four eggs, one cup milk (sweet), three cups flour, one teaspoon cinnamon, one- half teaspoon cloves, one-half teaspoon nutmeg, one tea- spoon cocoa, one cup nuts, one-half pound raisins. Cream butter and sugar, add molasses and soda, well beaten eggs, milk, spices, flour, lastly, nuts and raisins. Uake in slow oven one hour. Makes large cake.

Mrs. F. W. Dimitt.

DOUGH CAKE.

One cup bread dough, one cup sugar, one &gg, one-half cup shortening, three tablespoons sour milk, one-fourth teaspoon each, cinnamon, allspice, cloves, nutmeg, salt, one-half teaspoon soda, two-thirds cup flour, one-half cup chopped raisins. Mrs. John McKeex'ep.

EGOLESS CAKE.

One cup of sour crea'm, one cup of sugar, one cup of raisins, one and one-half cups of flour, one-half teaspoon soda, one-half teaspoon of cinnamon, one-half teaspoon cloves, pinch of salt. Bake in loaf half hour.

Mrs. H. Philips.

FEDERAL CAKE.

Two cups light brown sugar, one-half cup butter, one cup sour milk, yolks of five eggs, two cups flour, one teaspoon soda, one pound raisins, one pound English walnuts (before cracked), nutmeg and cinnamon to taste.

BETHANY UNION COOK BOOK 141

Frosting for Same. — Beat white of one tgg stifif, put one cup granulated sugar in one-half cup water, boil till it hairs, beat into egg slowly and beat together. Flavor to taste. Mrs. G. R. Moore.

JAM CAKE.

One cup sugar, butter, size of an egg. three eggs, one cup jam, one teaspoon cinnamon, one teaspoon cloves, one teaspoon nutmeg, one teaspoon soda, one cup sour milk. Hour. Mrs. E. C. Garrity.

KING EDWARD CAKE.

One cup powdered sugar, one-half cup butter, two eggs, one-half cup sour milk, one and one-half cups flour, one teaspoon cinnamon, one-half teaspoon nutmeg, one teaspoon soda, one-half cup raisins.

Mrs. W. B. Smith.

MOLASSES CAKE.

One cup brow^n sugar, one-half cup butter, one-half cup molasses, two cups flour, one cup sour milk, two well beaten eggs, two teaspoons soda, one teaspoon cinna- mon, one-fourth teaspoon clo\es, one-third teaspoon salt.

INTrs. Clyde ATcGee.

POOR MAN'S CAKE.

One cup molasses, one-half cup beef dripping, or lard filled with hot water, one teaspoon soda dissolved in one- fourth cup hot water, one heaping teaspoon ginger, one teaspoon cinnamon, one-third teaspoon cloves (may be omitted), flour to thicken as for ordinary cake batter. One cup of raisins i- a de^^irable additicMi.

Mrs. M.\ry G. Young.

PORK FRUIT CAKE.

One pound of dry, solid, fat salt pork chopped fine. Pour over it one pint of boiling water; add two tea-

142 BETHANY UNION COOK BOOK

spoons soda, two cups sugar, one cup molasses, one pound seeded raisins, one pound currants, one-half pound citron chopped fine, one cup chopped nuts, one-half glass cofifee, one teaspoon cloves, one teaspoon ginger, two teaspoons cinnamon, one grated nutmeg, four even cups sifted flour. After thoroughly mixing, have a large dripping pan lined with buttered paper and bake two hours in a moderate oven. Will keep indefinitely.

Mrs. H. G. Van Ostrand.

PORK CAKE.

One pound fresh fat pork chopped as fine as can be ; pour over the pork one cup boiling water, then add one cup brown sugar, one pound currants, one cup molasses, one pound raisins, one teaspoon soda dissolved in hot water, one teaspoon cinnamon, one teaspoon cloves, one egg, four cups flour. Bake two hours in long shallow basting pan. Mrs. J. W. Casey.

PRUNE CAKE.

One cup sugar, one-half cup lard, two eggs, reserve one white for icing, one teaspoon grated nutmeg, one teaspoon cinnamon, three-fourths teaspoon allspice, one- half teaspoon cloves, two cups flour, one cup boiled prunes cut small, one cup sour milk, three-fourths tea- spoon soda dissolved in warm water.

Mrs. Walter Ladd.

SPICE CAKE.

One-half cup sugar, one-half cup butter, one-half cup molasses, one-half cup milk, one teaspoon soda, one tea- spoon cinnamon, one teaspoon cloves, one teaspoon all- spice, two eggs, one cup raisins, flour. Cream butter and add sugar gradually. Add well beaten eggs, milk and molasses. Mix and sift dry ingredients and stir into the first mixture, using enough flour to make as stiff as soft ginger bread. Alida E. Christian.

BETHANY UNION COOK BOOK 143

SPICE CAKE.

One cup brown sugar, one-half cup molasses, one tea- spoon soda, three and one-half cups Hour, one teaspoon cinnamon, one cup thick sour cream, one teaspoon all- spice, one pound raisins. Seed and chop the raisins ; dissolve the soda in a tablespoon of boiling water, add it to the molasses, then add the cream, sugar and flour, beat thoroughly, add spices and raisins. Bake one hour.

Mrs. E. Harpole.

SPICE CAKE.

One cup brown sugar, one egg, butter, size of an egg, one cup sour milk, one teaspoon soda, one-half teaspoon cinnamon, one-half teaspoon cloves, little salt, two cups flour, one-fourth cup of raisins.

Mrs. Wm. H. Roberts.

SPICE CAKES, DROP.

One-half cup butter, two-thirds cup sugar, two-thirds cup milk, two eggs, enough flour so the track of the stir- ring spoon is not entirely lost in the batter; then add one teaspoon cinnamon, one-half teaspoon cloves, one- half teaspoon allspice, one-fourth teaspoon (scant) mace, one-fourth nutmeg, two-thirds cup currants. Two tea- spoons baking powder. Bake in quick oven twenty minutes. Mrs. J. J. Bickel.

GOOD INEXPENSIVE SPICE CAKE.

One-half cup butter, two cups sugar, one cup cold water, three eggs, three cups flour, three teaspoons bak- ing powder, two tablespoons ground cinnamon, one-half grated nutmeg, one scant teaspoon ground cloves. This makes two large layers. Put together with boiled choco- late icing. Mrs. C. L. Sanford.

144 BETHANY UNION COOK BOOK

FILLINGS, FROSTINGS AND ICINGS

CAKE FILLING.

One cup sugar, one cup chopped nuts, figs, raisins or dates, enough sweet or sour cream to moisten well; boil until it thickens, about fi\e minutes. Stir until cold.

Mrs. H. a. Parker.

CARAMEL FILLING.

One cup brown sugar, two-thirds cup sweet cream, small piece of butter. Boil until it thickens in cold water. Flavor with vanilla and beat until it begins to thicken.

Mrs. H. M.\,\.

ICE CREAM FILLING.

Cream together two cups of pulverized sugar and three-fourths cup butter. Beat the whites of two eggs thoroughly and mix all together. Add vanilla and spread quite thickly between layers. C-VRRii': Krapp.

ORANGE FILLING.

One orange, three-fourths cup white sugar, small piece of butter, two teaspoons cornstarch, one cup hot water.

Mrs. W. B. Smith.

RAISIN FILLING FOR CAKE.

One-half package seeded raisins (ground), one cup water, one cup sugar, juice one-half lemon, one table- spoon corn .'^tarch. Boil all until thick.

]\Tks. J. O'Connor.

WALNUT CAKE FILLING.

One cup granulated sugar, one-half cup sour cream, one-half cup chopped walnut meats, lump of butter, size of a walnut. Boil until thick enough to spread. Vanilla.

Mrs. H. O. Day.

BETHANY UNION COOK BOOK 145

FROSTING.

Two cups confectioner's sugar, butter, size of an egg. Cream. Add beaten whites of two eggs and flavoring.

Mrs. James Long.

BOILED FROSTING.

One and one-fourtb cups white sugar, three-fourths cup water. Boil slowly until it forms a soft ball in water or until the thermometer reaches 231°. In very damp weather boil a little longer. Pour into the beaten white of one egg slowly so as not to heat the egg too much. It is a good plan to put in a tablespoonful at a time, beating it in well. Add one-half teaspoon vanilla.

A^iRGiNiA Hill.

CARAMEL FROSTING.

One cup sugar, light brown, one-half cup milk, one tea- spoon flour, one \exe\ tablespoon butter. Boil over quick fire about fifteen minutes, stirring constantly. When nearly done add butter, and beat until ready to spread.

Mrs. James Booth.

LEMON FROSTING.

Juice of one lemon, powdered sugar, yolk of an egg. To the juice of one lemon add powdered sugar until of right consistency to spread. Add beaten yolk of egg. Chopped nut meats may be added if desired. In this case less sugar is needed. L. Bargouist.

NEVER FAIL FROSTING.

Whites of two eggs beaten, one cup sugar, one des- sertspoon of water. Stir together and put in double boiler. Have water boiling. Beat with egg beater slowly but constantly until frosting hangs from beater without dropping. Remove from boiler, flavor and spread on cake. Mrs. C. L. Hays.

146 BETHANY UNION COOK BOOK

UNCOOKED FROSTING.

Two cups pulverized sugar, four teaspoons cocoa, one teaspoon vanilla, four tablespoons boiling water, two tablespoons melted butter. Beat well and spread.

Mrs. Frank White.

COOKIES AND DOUGHNUTS

ANISE SEED COOKIES.

Five eggs, two cups sugar, one teaspoon anise seed, flour. Put sugar and eggs in saucepan, put on the stove and heat until lukewarm, take off and beat until cold, add seed and flour thick enough to drop from spoon. Drop from teaspoon on tins and let stand over night or all day. Then bake in moderate oven.

Mr.s. Evert Rich.

BOSTON COOKIES.

One cup brown sugar, three-fourths cup butter, two eggs, two cups flour, one-half teaspoon cloves, one-half teaspoon cinnamon, ten cents worth chopped walnuts, one cup raisins, one teaspoon soda dissolved in a little hot water. Butter the pan and drop.

Mrs. W. B. Smith.

BROWN SUGAR COOKIES.

One cup brown sugar, one-half cup butter, one egg, one teaspoon soda dissolved in one tablespoon hot water, flour to make soft dough.

Icing. — One cup of brown sugar, one-half cup water, lump of butter, boiled and poured over the white of one egg. Mrs. W. R. Manock.

BETHANY UNION COOK BOOK 147

BROWN SUGAR COOKIES.

One heaping cup butter, one and one-half cups brown sugar, two eggs, beaten separately, three tablespoons sour milk or cream, one small teaspoon soda dissolved in hot water. As little flour as will make them stiflf enough to roll. Mrs. E. L. Roberts.

BROWNIES.

One cup butter, one cup pulverized sugar, three eggs, one cup molasses, two and five-eighths cups flour, two and one-fourth cups pecan nuts. Cream butter and sugar, add eggs well beaten, then molasses, flour and nuts, mix well and drop from spoon, about two inches apart. Bake twenty minutes. Mrs. S. A. Poyer.

COCOANUT KISSES.

Beat the whites of three eggs to a stiff froth, put in double boiler with one cup white sugar and cook three minutes, stirring constantly. Mix together two cups cocoanut (grated), one tablespoon corn starch, one tea- spoon vanilla, add to eggs and mix well — drop a tea- spoonful on buttered pans -an inch apart and bake in a moderate oven until a golden brown.

Mrs. Geo. M. Murray.

DATE COOKIES.

One cup butter, one cup brown sugar, one teaspoon soda dissolved in one-half cup hot water, two and one- half cups oatmeal, two and one-half cups flour. Roll this in a sheet and cut in squares.

Filling for Cookies. — One pound dates, one cup sugar, one and one-half cups hot water. Boil fifteen minutes.

Mrs. H. Max.

FRUIT COOKIES.

Two cups sugar, one cup butter, two-thirds butter- milk or sour cream, three eggs, one heaping teaspoon

148 BETHANY UNION COOK BOOK

soda, one teaspoon cinnamon, one-half teaspoon cloves, lemon extract, one cup hickory nut meats, one cup raisins, stir in enough flour to drop.

Mrs. p. J. Bryan.

GINGER DROP COOKIES.

One cup brown sugar, three eggs, one cup molasses, one cup lard or butter, one tablespoon ginger, one large teaspoon soda, one cup boiling water, five cups flour.

Mrs. a. Kruse.

GINGER COOKIES, SOFT.

One cup sugar, one cup molasses, one-half cup butter, one-half cup lard, one-half cup cold water, two eggs, three teaspoons soda, ginger and cinnamon, flour for soft dough. Stir as little as possible. Miss Marsh.

GINGER SNAPS.

Two cups molasses, one-half cup sugar, one cup lard, five tablespoons boiling water, two teaspoons soda, two teaspoons ginger or more, pinch red pepper. Mix stiflf; roll thin. AIrs. Will Davis.

GOOD COOKIES.

Four cups flour, two cups sugar, one cup lard or butter, one €:gg, one cup raisins, three-fourths cup sour milk, one-half teaspoon soda, a little nutmeg.

Mrs. J. R. MacGregor.

HERMIT COOKIES.

Three eggs, one and one-half cups sugar, one cup but- ter, one cup chopped raisins, one teaspoon cinnamon, one teaspoon soda, flour enough to roll out thin.

Mrs. Wm. H. Roberts.

A Message to the Cook

HOR four aecades we nave been catering" to tne needs or tne cook. Our service and our v^ares nave generally producea satisfaction. Our experience enables us to speak witn some authority on tne subject or groceries. We nave tne following recommendations to make:

Durkasco Products

in bottles, packages and cans

White Bear Brand Coffee

Steel Cut

Lakeside Brand Peas Paris Sugar Corn

1 Ke above named articles are only a few of tbose represented in our complete line of staple and fancy groceries. We make a specialty of fresK fruits and vegetables, wnile tbey are in season, and wnen tney are not, we can supply tbe best possible substitute in a canned article.

The Washington Heights Grocery

WILLIAM YEAR. Proprietor

1255-57 West 103rd Steeet

Phone WasKington Heights 533

ISO BETHANY UNION COOK BOOK

MOLASSES COOKIES.

One cup sugar, one-half cup butter, one-half cup lard, two eggs, one cup molasses, three teaspoons soda in three tablespoons hot water, one teaspoon ginger, one teaspoon cinnamon, flour to mix soft.

Mrs. George Hume.

OATMEAL COOKIES.

Beat three eggs withoi^t separating the whites and yolks. Beat in one-half cup of sugar, one tablespoon of softened butter and one-haif teaspoon of vanilla extract. Mix together in a bowl four or five minutes, two and one-half cups oatmeal, one level teaspoon baking pcnvder. one-half teaspoon salt, then stir the dry into the liquid ingredients. Drop by teaspoonfuls into buttered baking pans, giving the little piles of mixture a round shape. Bake in moderate oven. Mrs. John Lawrie.

OATMEAL COOKIES.

One tablespoon butter, one cup sugar, two eggs, two and one-half cups oatmeal, one teaspoon vanilla, one tea- spoon salt, two small teaspoons baking powder. Cream butter and sugar, add rest in order given. Drop very small portions on greased tins. Mrs. Schermerhorn.

OATMEAL COOKIES.

Three-fourths cup butter, two eggs, two cups sugar, one-half teaspoon salt, one teaspoon cinnamon, two cups flour, one teaspoon soda sifted with flour, two cups oat- meal, one-half pound chopped raisins. This dough is very stiff. Mix with hands and bake in small thin cook- ies, not allowing to touch. This recipe makes about six dozeYi cookies that keep well.

Mrs. William McCumber.

OATMEAL LACE COOKIES.

Two eggs well beaten, one cup sugar, one teaspoon melted butter, one and one-half cups rolled oats, a pinch

BETHANY UNION COOK BOOK 151

of salt, one teaspoon baking powder. Mix thoroughly and set aside for an hour before baking. Drop in but- tered tins the size of a hickory nut.

Mrs. Henry Wieukr.

PEANUT COOKIES.

One-third glass butter, two-thirds glass sugar, one tgg, three tablespoons milk, one glass ground peanuts, one glass flour, two teaspoons baking powder, one-fourth teaspoon salt. Drop from teaspoon on buttered tins.

Mrs. H. X. Tolles.

ROCKS.

Scant cup warm butter, one and one-half cups sugar, three eggs, one teaspoon baking powder, one teaspoon soda dissolved in three tablespoons water,, one-half tea- spoon cinnamon, one-half cup currant;^, one-half cup raisins, three-fourths cup nut meats, three cups flour. Fine recipe. Mrs. E. Kr.vpp.

SUGAR COOKIES.

Two cups granulated sugar, one cup shortening, one cup sour milk, one teaspoonful soda dissolved in the milk, two large eggs, flour enough to make a very soft dough, one teaspoon baking powder in flour. Flavor to taste. Mrs. Wilford M. Keener.

SURPRISE COOKIES.

Mix two cups sugar with one cup of butter or lard (or the two mixed), add two beaten eggs, one-half cup of milk (sw'eet or sour), in which one level teaspoonful soda has been dissolved, two cups flour and two of raw oatmeal or rolled oats. Add one-half teaspoon salt, one- half teaspoon nutmeg and almond extract to suit the taste. For tiie date paste filling, stone and cut fine one- half pound dates, and cook with one-half cup sugar and one-half cup water to a smooth paste. After the cooky

152 BETHANY UNION COOK BOOK

dough has been rolled thin and cut into small cookies, spread the paste by the teaspoon on each, cover with another cooky, pinch the edges together and bake in a moderate oven. Mrs. J, C. Arnold.

SPANISH BUN.

Two eggs, well beaten, two cups brown sugar, two cups sifted flour, one cup shortening, one cup sour milk, one teaspoon each of cinnamon, nvitmeg. soda, cloves. Bake in hot o\en. Mrs. J. R. M.\cGregor.

FRIED CAKES.

One cup sugar, two cups sour milk, two eggs, ginger and nutmeg, six tablespoons melted lard, one teaspoon soda, one-fourth teaspoon salt, flour to mix soft. Add melted lard to sugar and then the beaten eggs, and beat together thoroughly. Add sour milk in which the soda has been dissolved, then add the flour, salt and spices. After adding the flour, stir as little as possible. Fry in hot fat. Mrs. F. C. Ames.

DOUGHNUTS.

Two eggs, one cup sugar, one cup shortening, one cup sour milk, one teaspoon soda, spices to taste, flour. Cream shortening (butter and lard) and sugar, add beaten eggs, then milk and soda. Add spices and flour to make a soft dough and fry in very hot fat.

Mrs. a. H. Estep.

EXTRA GOOD RAISED DOUGHNUTS.

Take a good, big cup bread sponge. Scald a pint new milk into which put two-thirds cup of shortening (half lard and half butter). When cool enough, make a batter and stir into the bread sponge and let it rise. Plan to stir this up at noon and it is light enough by bedtime to add two cups of granulated sugar, four eggs beaten separately, one teaspoon ground cinnamon and one of

BETHANY UXION COOK BOOK 153

lemon extract, and mix into a loaf about as stiff as bis- cuit. In the morning make into small balls and let them rise. When light, fry in hot fat for five or six minutes.

MRS. FAXON'S DOUGHNUTS.

Three eggs, one cup sugar, one cup sweet milk, three and one-half cups flour, two full teaspoons baking pow- der, one-half nutmeg, one-fourth teaspoon cinnamon, one-fourth teaspoon salt, one tablespoon melted butter. Beat eggs thoroughly, add sugar, stir until creamy, then milk and melted butter, flour, spices and salt. Roll out rather thin, cut and fry in deep hot lard. Roll in pulver- ized sugar before serving. Mrs. J. S. Woodward.

POTATO DOUGHNUTS.

One cup mashed potatoes, two cups sugar, three table- spoons melted butter, one cup sweet niilk, two eggs, five cups flour, four teaspoons baking powder, flavor to taste. Put sugar in potatoes while hot and beat well.

Mrs. D. J. Beeby.

JUMBLES.

One and one-half cups white sugar, three-fourths cup butter, three eggs, three tablespoons sweet milk, two tea- spoons baking powder. ^\ix with sufficient flour to roll, sprinkle with sugar, cut and bake.

QUALITY h ECONOMY

You will always Profit by Trading at the

LONG WOOD

GROCERY & MARKET

B. W I B B E L S M A N N. Proprietor

Fruit, Vegetables, Choice Meats Table Luxuries, Etc.

1759 West Ninety-Fifth Street

Phone Longwood 26 and 27

	"THE BEST	LAUNDRY SERVICE	POSSIBLE "
M	unger s	Drexel	Laun	d	ry
	3905-11	L a n g 1 e y	A V e n u	e
	PHONE DOUGLAS 642
W.	W. GARRATT, Agt. ::	10562 Wood St	reet

E	. H. AULWURM
GROCERY AND MARKET
	10198 Winston Avenue
	Washington Heights
Phone 18 W	ishington Heights

BETH.IXY UXION COOK BOOK 155

156 BETHANY UNION COOK BOOK

BETHANY UNION COOK BOOK 157

Luncneon Dishes

"The king and queen did eat thereof, The noblemen beside. And zvhat they did not eat that night The queen next morning fried."

CHEESE CARROTS.

Use luncheon cheese which is a deep yellow color, form in shape of tiny carrots, putting a small sprig of parsely in tlie top of each. Nelle T. Howard.

CHEESE SOUFFLE.

]\Ielt two level tablespoons of butter in a saucepan, add two level tablespoons cornstarch and one level tablespoon flour, one-quarter teaspoon salt and a little paprika, add three-quarters cup of milk, stir and cook until smooth. Remove from fire, add the beaten yolks of three eggs and three-fourths cup of grated cheese. Beat the mixture until smooth and cooled a little, then fold in the stiffly beaten whites of eggs, pour in a buttered baking dish, set in a pan of hot water and bake in a moderate oven thirty minutes. Serve at once.

Mrs. Harry Daugherty.

CHEESE SOUFFLE.

]\Iix one cup of milk, one-half cup of bread crumbs, yolks of three eggs well beaten, one cup of grated cheese. Stir over fire until well blended ; cool. Then add the whites of the eggs beaten stiff. Rake twenty minutes either in one dish or more daintily in ramekins. Serve as soon as done. Mrs. W. J. Folk.

158 BETHANY UNION COOK BOOK

CHEESE SOUFFLE.

Cook one tablespoon of flour in two tablespoons of butter until smooth, add one-half cup of hot milk, one teaspoon salt, and stir in one cup grated cheese and add beaten yolks of three eggs. When cool, add well beaten whites of eggs and bake in moderate oven in buttered dish. Serve as soon as contents are light brown and nicely pufifed. Mrs. J. M. Lammedee.

CROQUETTES, RICE.

Two cups tomatoes, one-half cup rice (uncooked), one onion minced and browned in a tablespoon of butter or drippings, one-half bay leaf, one-half teaspoon minced parsley. Turn tomatoes into onion and cook few minutes, adding salt and pepper. Put rice in double boiler and add tomato mixture. Cook about one and one-half hours. Add boiling water or stock, if not moist enough. When ofif stove add one tgg and grated cheese if cared for. Make into croquettes, roll in bread crumbs and fry in fat half depth of croquettes. Serve with tomato sauce.

Mrs. R. L. Blount.

EGGS, FLORENTINE.

One tablespoon of butter, one medium sized onion, one tablespoon flour, one cup stock, four boiled eggs, salt and pepper to taste. Melt butter in sauce pan. add the onion sliced. When brown, add one tablespoon flour and when bubbling add the stock. To this add the boiled eggs sliced. This can be varied by adding bits of meat left over, and the size of the dish increased.

Mrs. Frank R. Lyon.

EGGS, HOT DEVILED.

Cook eggs hard, remove shells, cut in half lengthwise, take out yolk and season highly by blending with salt, pepper, mustard and vinegar. Replace in whites, set in baking dish and pour over all a medium white sauce in

BET! I ANY TjyJON COOK BOOK 159

which chopped hard eggs have been mixed, in the pro- portion of two eggs to one cup of sauce. Cover with buttered crumbs and bake until brown on top.

Buttered Crumbs — Dry stale bread in oven, roll, sift and mix with one-fourth its volume melted butter.

Bessie McCumber.

EGGS (NUN'S TOAST).

One cup of milk, tablespoon of butter, one-fourth tea- spoon salt and a dash of red pepper. When this comes to a boil stir into it a tablespoon of flour dissolved in a little milk. When of cream-like thickness add five hard boiled eggs, minced, garnish with parsley and serve on slices of toast.

GOULASH, HUNGARIAN.

Put one-half pound kidney beans to soak over night. In the morning put on to cook in the same water, add- ing to it as you find necessary. When beans are en- tirely soft, add two good sized potatoes diced, one hand- ful macaroni, one pint tomatoes and three slices of ba- con or its equivalent. Season with salt and pepper to taste. Cook over slow fire. Mrs. George Moore.

GRAPES A LA NIEGE.

Select white or pink California grapes. Wash and dry and cut in small clusters, one for each guest. Whip the white of an egg until stiff. Dip the grapes in beaten egg. Sprinkle thoroughly with powdered sugar, using a fiour sifter. Set on ice to harden. Serve on grape leaves if possible, or lace paper doilies, as first course for luncheon. Maraschino is not necessary, but it im- proves the flavor. Nelle T. Howard.

LOAF FOR LUNCHEON.

Six cold boiled eggs chopped, one-half pound cold boiled ham. Soften eggs with cream, put in layers and

160 BETHANY UNION COOK BOOK

pack in granite pan. Let stand till firm, slice and serve on lettuce with salad dressing. Mrs. C. L. Hays.

LOAF, WALNUT.

One-half cup chopped walnut meats to two cups bread crumbs, part rye, corn meal or graham is good, one-half teaspoon salt, dash of cayenne, thyme and sage to taste. Mix well. Pour over one cupful or more of boiling water to make consistency of ordinary dressing. Mix. Add one raw Qgg, one-half tablespoon butter, stir thoroughly, press into buttered pan and bake until brown — about three-quarters of an hour- — serve with olive sauce.

Olive Sauce. — Blend two tablespoons each of butter and browned flour, pour on boiling water to make smooth sauce ; before taking up add one tablespoon vin- egar, eight olives, minced, salt and paprika to taste. Dill pickles make a palatable substitute for olives.

Mrs. Edwin Rebb.

MACARONI AND OYSTERS BAKED.

Take half a pound of macaroni, boil until tender; butter the bottom of baking dish, put in layer of macaroni, then layer of oysters, sprinkle with salt, pepper and small bit of butter; then add more macaroni and oysters and continue to alternate until the dish is full. Cover top layer with cracker crumbs, dotted with bits of butter. Pour over enough milk to come to top. Bake from one- lialf to three-quarters of an hour.

ATrs. Rf)nF.uirK Stex'kns.

MACARONI WITH TOMATOES.

Boil macaroni or spaghetti, when tender place a layer of it in baking dish and grate cheese over it, seasoning each layer. Then cream butter and flour in spider and pour into one pint tomatoes strained ; let come to a boil and pour this mixture over the macaroni and cheese and set in oven to brown. Mrs. George Moore.

BETHANY UNION COOK BOOK 161

MARGUERITES.

The white of one tgg partly beaten, two tablespoons sugar, one-half cupful chopped walnuts. Stir all to- gether and spread on wafers or long narrow crackers. Bake to a light brown. Mrs. A. R. Simpson.

MEAT, SWEDISH JELLY.

Cook one veal shank with water to cover, one onion, one carrot, piece of celery, salt and pepper to taste. Cook until meat drops from bone. Pick meat fine, strain liquor and boil until reduced to one pint. Wet mould and pour in mixture, set in cool place to stiffen, turn out and garnish as desired. Mrs. S. M. Murdock.

NOODLES, GERMAN.

Four eggs — whole, four tablespoons of milk, and as much flour as the milk and eggs require. Salt. Put flour in a bowl, make a hollow in the center, put in the eggs and milk, beat thoroughly to a light dough, place on a bread board, knead gradually, adding flour till the dough is smooth and stifT — the more kneading the bet- ter the noodles. Cut into four parts, roll each out as thin as possible, leave to dry enough so they can be rolled and cut into fine strips about one-eighth of an inch wide; toss them to open them out and leave to dry. Cook in boiling water, to which salt has been added, one-quar- ter of an hour, drain, put in a dish, pour over it bread crumbs browned in plenty of butter. For eight or ten persons. Mrs. C. B. Goes.

OMELET.

One egg, one-eighth teaspoon salt, one-third table- spoon butter, one tablespoon hot water, pepper; or four eggs, one-half teaspoon salt, one tablespoon butter, four tablespoons hot water, speck cayenne. Separate yolks from whites. Beat yolks until thick and lemon colored; add salt, pepper and hot water, beat whites stiff and

162 BETHANY UNION COOK BOOK

dry, cut and fold into yolks until they have taken up the mixture. Pour evenly into hot, buttered omelet pan and place on warm range until well puffed and delicately browned underneath, then place pan on center grate of oven and finish cooking. Fold and turn out on hot platter. This may be served with a thin white sauce.

Sarah E. Griswold.

OMELET, FOAMY.

Four eggs, four tablespoons milk or water, four tea- spoons butter, one-half teaspoon salt, pepper. Method. — Separate yolks from whites and beat until thick, add liquid and pepper and mix well. Beat whites stiff,