KATE MANN BAKER

Cream of Corn Soup

Drain the liquor from 2 cans of corn (or use 12 green ears) and chop the kernels fine. Put them over the fire with a pint of water and simmer for 15 minutes. Strain through a fine strainer and return to the fire. Season with salt, pep- per and a heaping teaspoon of sugar. Cook together two tablespoons each of butter* and flour and when they are blended, pour upon them 3 cups of milk and a cup of cream to which a generous pinch of baking soda has been added. Stir until smooth and thick, add the corn puree, and as soon as the mixture is scalding hot, take from the fire and pour gradually, beating all the time, the beaten yolks of 2 eggs. Serve immediately. — KATE MANN BAKER.

Boston Steak

Select good thick round steak, cut in medium pieces, season well with salt and pepper, roll in flour and fry nice brown in beef drippings, then add one good size onion chopped fine and one cup of stewed tomatoes. Cover tight and let cook slowly about 11-2 hours. A little water can be added if there is danger of burning. Serve on hot plat- ter and pour gravy over meat.

FEDERATION COOK BOOK 5

Boiled Rice

Wash a cup of rice thoroughly through several cold waters. Put a quart of boiling water in a kettle or double boiler. When the water boils rapidly, sprinkle in the rice and let it boil 15 or 20 minutes until the grains stand apart. Drain the rice in a colander, throw over it a cupful of cold water, loosen with a fork and place where it will dry. Sea- son with salt and butter. — MRS. KATE MANN BAKER, Pasa- dena.

Corn Muffins

Sift together 1 2-3 cups flour, one cup corn meal, two rounded teaspoonfuls baking powder and a little salt. Beat to a cream two tablespoons of butter and three of sugar. Add three eggs beaten very lightly. Then stir in two cups of milk. Beat all to a smooth batter and fill well greased tins. Bake in hot oven.

Salad Dressing

Beat a raw egg very lightly. Blend with it a table- spoon of powdered sugar. Tablespoon of melted butter, half teaspoonful of French mustard, half teaspoonful of celery salt, half teaspoonful of paprika. When beaten all together, pour over this one-half cup of vinegar. Stir to a boil. Re- move from the fire. Beat steadily for 2 minutes. When cold set in the ice box.

Potato Salad

Boil six large potatoes with jackets on. Peel when nearly cold and cut in squares. Cut four slices of bacon in small bits. One large onion cut in slices and fried with bacon until light brown. Pour a small cup of vinegar into the grease and then pour over potatoes. Pepper and salt to taste. Use hard-boiled eggs if desired. — MRS. KATE MANN. BAKER.

American Ice-Cream

Put a half box gelatine in one quart of milk. Set on back of stove to heat gradually. Boil a minute or two. Take off the stove and stir in the yolks of four eggs well .beaten with three tablespoons of sugar. Then add whites beaten with three tablespoons sugar and flavored with va- nilla. Put in dish ready for table. Chill. Serve next day with cream. — MRS. KATE MANN BAKER.

Classes of Stock

Bouillon — From lean beef delicately seasoned with pepper and salt and only a few vegetables. Usually clear.

Brown Stock — Beef including the bone and fat highly seasoned with spices and vegetables.

White Stock — Veal or fowl delicately seasoned with vegetables.

Consomme — Two or three kinds of meat (beef, veal, possibly fowl) served clear. The above named soups are served first at large dinners. As a rule use quart of water to a pound of meat. The meat should always be cooked slowly. It should be cut in small pieces in order to draw nourishment out and to loosen, to break and draw gelatine out. Thicken with rice, sage, barley.

Vegetables — Carrots, turnips, onions, some times light- er vegetables, peas, beans, asparagus. Vegetables should be cooked alone and then added.

Soup Stock — Two Ibs. raw meat and bone and one Ib. of cooked meat and bone. 3 quarts of cold water. To each Ib. of meat and bone add one tablespoon of onion, one of carrots, one turnips, cut into cubes. One stock of celery, one sprig of parsley, one-half teaspoon of salt, a few grains pepper and a bay leaf if desired. Method — Have the bones split, cut the meat into inch cubes and soak for one hour. Cold water draws out juices, coagulates albumen. Simmer for four or five hours in warm water until meat falls to pieces. Add vegetables and season about hour before the soup is done. Strain and set aside for 2 to 4 hours.

Clear Soup Stock — Remove the fat, mix with shell and whites of egg. Boil for two minutes and allow it to stand for 15 to 20 minutes on the back of the stove to settle. Then strain. Heat again before serving. — MRS. KATE MANN, BAKER, PASADENA, CAL.

Cream Tomato or Mock Bisque Soup

1 quart milk

2 cups tomato pulp Small piece of bay leaf A few cloves

Salt, pepper, celery salt

FEDERATION COOK BOOK 7

Half teaspoon soda Small bit of parsley 2 tablespoons butter 2 teaspoons flour

Put milk on to scald. Stir tomatoes with bay leaf cloves, parsley, salt, pepper and celery salt. Mix butter and flour then add this to scalded milk. Let cook five min- utes then add tomato pulp which has been pressed through sieve. Serve hot. — Miss MARIE GILLAM, BAKERSFIELD.

Duchess Soup

4 cups white stock

2 slices of carrot cut in tubes

2 slices onion

2 blades of mace

1 half cup grated mild cheese

1 third cup butter

1 fourth cup flour

1 teaspoon salt

1 eighth teaspoon pepper

2 cups scalded milk

Cook vegetables 3 minutes in one and one-half table- spoons butter then add stock and mace; boil 15 minutes, strain and add milk. Thicken with remaining butter and flour cooked together; add salt and pepper. Stir in cheese and serve as soon as cheese is melted. — MRS. ISABELLA J. BARRAUD, SAN FRANCISCO.

Turtle Bean Soup

Wash and soak over night in water one half pint of black beans, one half pint white beans. In the morning add 4 cups of cold water and a soup bone, salt and two onions original quantity of water putting in from a boiling kettle. After the beans are soft strain through a colander mashing the beans. Last add one tablespoon of catsup. Slice a hard boiled egg and one lemon sliced thin and pour over them boiling soup and serve. — MRS. LILLIAN V. TUR- NER, 199 GLORIETTA ST., PASADENA.

Tomato Bisque

1 can tomatoes or 2 cups milk

1 quart fresh cooked tomatoes

1 fourth teaspoon salt

2 tablespoons butter

8 FEDERATION COOK BOOK

Pinch of pepper

1 fourth teaspoon soda

1 eighth of onion if desired

Put tomatoes on with salt, pepper and onion and sim- mer 10 minutes. Rub through a strainer. Melt butter. Add flour to butter and stir. Add one-third of milk and stir. Add another third. When free from lumps add remaining third. Return tomato juice to fire, add soda and then white sauce. Strain and serve at once with croutons. — Miss MARIE H. FORD, PASADENA.

Squash Soup

3-4 cup cooked squash 1 quart milk

1 slice onion

2 tablespoons butter

3 tablespoons flour 1 teaspoon salt

1-4 teaspoon celery salt Few grains pepper

Rub squash through a sieve before measuring. Scald milk with onion, remove onion, and add milk to squash ; season and serve. — MRS. ISABELLE J. BARRAUD, S. F. CAL.

Tomato Soup — No. 1

Peel two quarts of ripe tomatoes ; boil them in a sauce pan with an onion and other soup vegetables. Strain and add to it a tablespoonful of flour dissolved in a third of cup of melted butter; add pepper and salt. Serve very hot over little squares of bread fried brown and crisped in but- ter— an excellent addition to a cold-meat lunch. — MRS. MOLLIE LANE HANFORD.

Tomato Soup — No. 2

Place over the fire a quart of peeled tomatoes, stew them soft with a pinch of soda ; strain it so that no seeds remain ; set it over the fire again and add a quart of hot boiled milk, season with salt and pepper and butter the size of an egg. Serve with three tablespoonfuls of rolled cracker crumbs and serve hot. Canned tomatoes can be used instead of fresh ones.

FEDERATION COOK BOOK

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