BENJAMIN BRADFORD

414 Monadnock

53 W. Jackson Blvd.

Tel. Harrison 4031

2610 No. Sawyer Ave.

Td. Albany 6580

GILBERT SAMUELSON

Special Agent for the Connecticut Mutual Life Ins. Co. Founded 1846 Hartford, Conn.

It has been observed that "Change is the sauce that sharpens appetite."

Fish Croquettes

To lyz cups cold flaked halibut or salmon add 1 cup thick white sauce. Season with salt and pepper, and spread on a plate to cool. Shape, roll in crumbs, tgg and crumbs, and fry in deep fat. Drain, arrange on hot dish for serving, and garnish with parsley. If salmon is used, add lemon juice and finely chopped parsley. Mrs. Golden.

Steamed Salmon

(Very good for luncheon.)

One large can of salmon, 2 eggs beaten lightly, 2 table- spoons melted butter, }4 cup bread crumbs, little lemon juice, pepper and salt. Pour oflf the juice, pick out bones and chop fine. Beat crumbs in eggs and butter. Steam one hour in round tins. Two 1 -pound baking powder tins will answer the purpose.

Sauce for Salmon

Make milk gravy of 1 cup milk, add liquid from salmon; lastly add 1 egg beaten lightly. Do not let boil after adding egg. This recipe will serve ten persons and served with mashed potatoes and the sauce makes a very nice luncheon.

Deborah Hirschberg.

16 LOGAN SQUARE CHAPTER, No. 560, O. E. S.

~~ Baked Halibut

Put in baking pan 3 thin slices of fat salt pork about two inches square, 3 slices of onion and a bit of bayleaf. On lop of these lay your halibut, spread over it a tablespoon of butt ir and flour creamed together, cover with buttered cracker crumbs, small strips of salt pork and bake twenty to thirty minutes. Cooked this way it is delicious. Garnish with lemon and parsley. Mrs. Bradway.

Clean fish and let stand in cold water one hour. Drain, salt and let stand one hour. Add 1 ^ tablespoons vinegar in water to cover fish. Boil about three minutes over a slow fire. Serve with a gravy made of butter, flour, chopped parsley and liquid from fish. Mrs. Betty Sorenson.

Salmon Puff

One large can salmon, 2 eggs, 1 cup bread crumbs, 2 cups milk (salt and pepper), 1 onion and a little butter. Bake half hour. Mix salmon, bread crumbs, onion and seasoning and milk together. Beat eggs until light and add to above ingredients. Mrs. Joseph Balassa.

Halibut Steak

Two halibut steaks, ^ pint oysters, a few thin slices salt pork, 1 cup cracker crumbs, % cup melted butter, salt, pap- rika. Put slices of pork in a pan, then one steak seasoned and covered by oysters which have been rolled in butter ed_ cracker crumbs, then put on the other steak, with slices of pork on top. Bake thirty-five minutes in hot oven, basting every ten minutes. Delicious. Mrs. Rae Franknecht.

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 17

Creamed Salmon

Separate canned salmon into rather large pieces and heat without breaking very much, in white sauce. Serve on hot buttered toast and season with salt and pepper.

Mrs. D. Dindinger.

Two fat salt herring (best). Soak over night, clean, re- move bone and skin, cut in inch pieces and cover with the following: One cup vinegar, 6 teaspoons sugar, 2 large onions. Mrs. Betty Sorenson.

Codfish Balls

One cup of codfish, 2 cups potatoes, ^ tablespoon butter, 1 egg. Cover the codfish with boiling water. When it is slightly cool, drain, shred and add to mashed potatoes, add butter and beaten tgg. Mix thoroughly, shape into balls and fry in deep fat. Drain and serve with white sauce.

Lillie Zoelck.

Creamed Lobster

One large can lobster, 1 pint milk, 3 tablespoons butter, 2yi tablespoons flour, paprika, salt and pepper, 1 green pep- per sliced. Remove bones from lobster and all hard portions. Melt butter in a skillet, add flour and stir until smooth. Then add milk which has been warmed. Stir till it is creamy and all lumps disappear. Add seasoning and finally lobster. Let the mixture boil, and when it reaches the desired con- sistency serve in ramkins or patty shells. Place one or two rings of green pepper on each portion.

Mrs. Christine Branding.

la ' LOGAN SQUARE CHAPTER, No. 560, O. E. S.

Fish Pudding

Mix 1 tablespoon of flour with 1 teaspoon of butter ; when melted add 1 cup of milk, and when thick add the beaten yolks of 2 eggs and cook one minute. Remove from fire and add 1 cup of cold cooked fisli chopped fine. Season with salt and pepper and mix in whites of eggs beaten stiif. Bake about one hour. Ethel M. Davis.

Baked Halibut Steak

Trim the steaks, lay them on a roasting pan and for 2 pounds use 1 cup of cream, 1 teaspoon salt and ^ teaspoon of pepper. Dredge the steaks with flour, add the seasoning, then pour over the cream and bake fifteen minutes in a quick oven. Mrs. F. Moenck.

Broiled Finnan Haddie

Broil in a greased broiler until brown on both sides. Re- move to a pan and cover with hot water, let stand ten minutes, drain and place on a platter. Spread with butter, and sprinkle with pepper. Mrs. Golden.

*- White Fish Croquettes

Boil 1^ pounds of white fish until done. Cool and pick meat off bones. Make a sauce of 5^ cup butter, 1 tablespoon flour, 1 cup milk. Beat until smooth, add a little grated onion, parsley. Pepper and salt to taste. Make day before using. Next morning cut and shape any way you desire. Beat 3 eggs. About 1 loaf of bread crumbs so dry you can sift them. Dip in eggs, then bread crumbs and let stand for a little while. Fry in deep hot fat, in a wire basket.

Lilh> Trodson, Worthy Matron.

LOGAN SQUARE CHAPTER. No. 560, O. E. S.

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Quality Diamonds Reliable Watches Standard Jewelry

414^18 Republic Building

Fourth Floor

Open tilt 9 P. M Saturdats

209 S. State St. aSS

Phone Harrison 1006 Salesman Will Call

BRANCH STORES

209 E. Main St.. Benton Harbor. Mich. 152 S. Burdick St., Kalamazoo, Mich. 319 W. State St.. Rockford. 111. 414 Sixth St., Racine, Wis. 165 Main St., Kenosha, Wis. Ill W. Wayne St., Ft. Wayne, Ind. 216 S. Michigan St., South Bend, Ind. Cor. 8th & Wabash, Tere Haute. Ind.

ARISTOCRATS OF CREDIT JEWELERS

fVe ha-ue a most at- tractive and refined credit plan for those nvho Tvant a charge account of more than 30 days.

We operate 9 stores njohich gi-ves us a great 'purchasing poiver and price concessions. You 'will find these reflected in our reasonable prices.

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Escalloped Oysters

One pint oysters, 4 tablespoons oyster liquor, 2 tablespoons cream, Yz cup stale bread crumbs, 1 cup cracker crumbs, J4 cup melted butter, salt and pepper. Mix bread and cracker crumbs and stir in butter. Put a thin layer in bottom of baking dish, cover with oysters and sprinkle with salt and pepper. Add ^ each oyster liquor and cream. Repeat and cover top with remaining liquor, cream and crumbs. Bake thirty minutes in a hot oven. Lydia Patterson.

Fried Oysters

Clean and dry selected oysters. Season with salt and pep- per, dip in flour, tg'g and cracker crumbs and fry in deep fat. Drain on brown paper, garnish with parsley and serve with or without sauce. Ella Patterson.

Oyster Cocktail

Eight raw oysters, 1 tablespoon tomato catsup, ^ table- spoon lemon juice, 2 drops Tabasco, salt, 1 teaspoon celery chopped very fine, and ^ teaspoon Worcestershire sauce. Mix ingredients, chill thoroughly, and serve in cocktail glasses. Bessie Shipley.

Coddled Oysters

Melt 1 tablespoon butter in pan and add enough tomato catsup to cover the amount of oysters used. When bubbling, add oysters and cook two minutes. Serve on toast.

Mrs. Elizabeth Cramer.

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 21

Oyster Toast

Serve broiled oysters on small pieces of milk toast. Sprinkle with finely chopped celery. Mrs. Golden.

Lemon Butter

One-quarter cup of butter, 1 tablespoon lemon juice. Cream the butter and add slowly the lemon juice.

White Sauce

Two tablespoons butter, Ij^ tablespoons flour, 1 cup scalded milk, J4 teaspoon salt, few grains pepper. Put butter in a saucepan, stir until melted and bubbling, add flour mixed with seasonings, and stir until thoroughly blended, then pour on gradually the milk, bring to a boiling point and let boil two minutes.

Tartar Sauce

One tablespoon vinegar, 1 teaspoon lemon juice, ^ teaspoon salt, 1 tablespoon Worcestershire sauce, l/o cup butter. Mix vinegar, lemon juice, salt and Worcestershire sauce in a small bowl and heat over hot water. Brown the butter in a pan and strain into first mixture. Mrs. Golden.

"If you attempt the boiling to hurry, the gas only is wasted; but in attempting the roasting to hurry, the food as well, isn't fit to be tasted."

Many Husbands are utterl}^ spoiled by mismanagement in cooking and so are not tender and good.

Some women go about it as if their husbands were bladders, and l^low them up; others keep them constantly in hot water; others let them freeze 5y their carelessness and indifference. Some keep them in a stew by irritating ways and words, others roast them, and others keep them in a pickle all their lives. It cannot be supposed that any husband will be tender and good, managed in this way, but they are really delicious when properly treated. In selecting your husband you should not be guided by the silvery appearance as in buying mackerel, nor by the golden tint, as if you wanted salmon. Be sure to select him yourself, as tastes differ. Do not go to the market for him, as the best are always brought to the door. It is far better to have none unless you will patiently learn how to cook him. A preserving kettle of the finest porcelain is best, but if you have nothing better than an earthen- ware pipkin, it will do with care. See that the linen in which you wrap him is nicely washed and mended, with the required number of buttons and strings nicely sewed on. Tie him in a kettle by a strong silken cord called Comfort. as the one called Duty is apt to be weak. He is apt to fly out of the kettle and be burned and crusty on the edges, since, like crabs and lobsters, you have to cook him while alive. Make a clear, steady fire out of love, neatness and cheerfulness, set him as near this as seems to agree with him. If he sputter and fizz, do not be anxious about him. some husbands do this until they are quite done.' Add a little sugar in the form of what confectioners call ;kisscs, but ,iTo vinegar or pepperxnust be used on any account. A little spice improves them, but it must be us

"If you attempt the boiling to hurry. The gas only is wasted; But in attempting the roasting to hurry The food as well, isn't fit to be tasted."

Veal Loaf

One and a half pounds ground veal, J^ pound ground salt pork, 1 can tomato soup, 1 stalk celery, 1 green pepper cut fine, 1 large onion, cut fine, salt and pepper. Mix all together and roast about one hour. Mrs. Elizabeth Kreuter.

Chop Suey

One pound shoulder pork and 1 p(Aind veal, cut small. Fry slowly half hour. Add 1 teaspoon salt, 2 tablespoons New Orleans molasses. Fry ten minutes more. Add 1 cup sliced onions, 2 cups celery, cut small. Fry twenty minutes. Sprinkle with flour three times. Boil a few minutes, then add pepper, paprika and Chili sauce. Serve with boiled rice.

Mrs. Bessie Sings.

English Beef

Tenderloin sliced ^-inch thick and flattened, salt and pep- per and a little flour. Brown in hot butter both sides. Fry eggs, place on slices of beef and serve hot.

Mrs. Bettie Sorenson.

24 LOGAN SQUARE CHAPTER, No. 560, O. E. S.

TESTED FOODS

Satisfying Food Products Bear This Label

HAMS BACON EGGS

BUTTER LARD

Canned Meats, Fruits, Vegetables of All Kinds

Morris & Company, U. S. A.

Packers and Provisioners

LOGAN SQuXrE CHAPTER, No. 560, O. E. S. 25

Jellied Chicken

Three pounds chicken and 1^ pounds lean veal. Cook until tender. While cooking add salt and pepper, parsley, ^ lemon and 1 onion. Remove meat, strain liquor about 1 quart. Add 2 tablespoons gelatine dissolved in small cup of water. Remove meat from bones, cut in pieces and add to liquor. Pour in a mold and let stand a day. Cut in slices and garnish with thin slices of lemon. Mrs. Sarah Mack.

Beef a la Mode

Three pounds beef from round, ^ doz. ripe tomatoes or 1 can, 2 onions. Place tomatoes and onions in skillet, add salt and pepper. Place meat on vegetables, add 1 cup hot water, and y^ cup vinegar. Cover tightly and cook slowly about three hours. Thicken gravy when ready to serve.

. Mrs. F. Caldwell. .

Chicken Terrapin

Cut up left-over cold chicken into small pieces. Put in skillet 1 cup rich milk. Mix 1 tablespoon of flour and butter, and when milk boils stir it in. Add salt and pepper. Chop 2 hard boiled eggs, add to chicken and stir together into thickened cream. Let come to boil and serve.

Ham and Pork Loaf

Two pounds pork from shoulder, 2 pounds cottage ham ground together, 3 eggs beaten, % cup sweet milk, 1 cup cracker crumbs, pepper, no salt. Mix well together. Form in loaf. Bake in bread pan with one small can Campbell's tomato soup poured over top. Mrs. Bessie Sings.

26 LOGAN SQUARE CHAPTER, No. 560, O. E. S.

Hungarian Goulash

Cut 2 pounds of beef into 2-inch pieces and dredge with flour. Fry 2 ounces of salt pork until light brown, add the beef and cook slowly for thirty-five minutes, stirring occasion- ally. Cover with water and simmer two hours. Season with salt and paprika. Cook 2 cups of tomatoes, 1 stalk celery, 1 onion, 2 bay leaves, 6 whole cloves, 6 pepper corns about thirty minutes. Press through sieve and add to some of the stock in which the meat was cooked. Thicken with flour, season with salt and pepper and serve meat on platter with sauce poured over it. Mrs. Loges.

Meat Balls En-Casserole

One pound round steak, ^ pound pork put through meat chopper twice, 1 egg^ 1 onion chopped fine, 2 tablespoons bread crumbs, 2 tablespoons milk; salt and pepper to taste. Form in balls and fry in deep fat. Place in casserole. Gravy — 1 heaping tablespoon flour mixed with fat remaining in frying pan. Brown. Pour small can tomatoes into pan, stir until thickened. Season with pepper and salt, pour over meat balls in casserole, and place in oven for half hour.

Mrs. B. Koch.

Breast of Veal With Peas

The best part for this is the thick end of the breast. Cut into lengths about two or three inches thick. Place them in a casserole with 1 or 2 onions cut in small pieces, and 1 ounce of fat. Sprinkle with salt and pepper. Cover. Put on fire and let steam until veal begins to fry, turn pieces. Add dry peas (soaked over night). Cover with water. Season to taste. Cover and let simmer until tender.

Mrs. Lottie Holmes.

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 27

Creamed Meats

One teaspoon butter, 1 tablespoon flour, 1 cup . water. Brown the butter, add flour, then water. Let boil, then add cold meats. Mrs. F. Lehmann.

Armenian Rolls

One and one-half pounds round steak, ground, 1^ cups of rice, 1 can tomatoes, 2 large onions chopped fine, small bunch of parsley, 1 lemon, 2 tablespoons of lard, pepper and salt-to taste, 1 large head of cabbage. Way to prepare: Drain the tomatoes, save the juice, mix ground meat, raw rice, onions and parsley (do not cut too fine), and thick part of tomatoes, salt and pepper all together. Cut heart out of cabbage, but do not cut in half. Drop in boiling water, boil ten minutes. Take apart and roll 1 teaspoon of the mixture in a part of cabbage leaf until all of the mixture is used up. Makes about fifty rolls. Take juice of tomatoes, add juice of 1 lemon, dash of red pepper and salt, pour over rolls when laid very close together in a stew kettle. Put a light weight on when cook- ing, and cook about four hours over a very slow fire. Melt lard in stew kettle before adding rolls.

Mrs. Joseph Shindoler.

East India Chop Suey

Five pounds of chicken cut in small pieces and fried in butter. Fry ^ pound salt pork cut in chips, with 6 large onions and garlic, separate from chicken. Cut 6 stalks of celery, 2 leaks, put in large kettle half filled with water, add chicken and other mixture, 1 can of mushrooms, boil together until chicken is tender. When done, thicken with 3 table- spoons curry powder and flour, add 1 can of French peas. Cook rice separately. Serves twelve people.

Mrs. Marie Pearson.

LOGAN SQUARE CHAPTER, No. 560, O. E. S.

KeepuptheTMHabit

$1.00 or More Starts a Savings Account

3 Per Cent Interest Paid

Make Our Bank Your Bank

Under State Government Supervision

A STATE BANK

tOGAW SQ =?'

Capital and Surplus, $225,000

GENERAL BANKING

Safe Deposit Vaults

Boxes $3.00 and up

LOGAN SQUARE JJ"i'TN*2? BANK

Milw^aukee Avenue at Logan Square

YOUR PATRONAGE INVITED

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 29

Meat Dish

One and a half pounds of round steak, chopped; 1 cup un- cooked rice, washed; 1 small onion grated, salt and pepper to taste. Mix all together and form into meat cakes. Roll in flour on both sides, put in butter or dripping. Then pour a can of tomatoes over cakes and cook one hour. After they cook down a little add water to keep from burning.

Mrs. Martha Donovan, Past Matron.

Flank Steak With Tomato Sauce

One tablespoon butter,- one large onion. Fry together until a golden brown. Take a medium sized flanked steak and brown well on both sides in the onion and butter. Pour over it a very little water and let simmer down. Then add a can of tomato soup. Cover and let simmer for twenty minutes.

Mrs. D. Dindinger.

Meat Balls

Grind pieces of meat left from any roast. Fry small onion in fat. Add meat mixed with softened stale bread, salt and pepper. Add yolks of two eggs. Mix well. Add beaten whites of eggs. Roll in bread crumbs and flour. Fry to a nice brown. Mrs. Betty Sorenson.

Hamburg Steak

One pound round steak, 1 tablespoon cornstarch, ^ cup milk, 2 teaspoons salt, small spoon of pepper. Beat well. Drop with tablespoon on greased frying pan, brown both sides, add 1 cup of water, cover and let simmer over very slow fire.

Mildren Watson.

30 LOGAN SQUARE CHAPTER, No. 560, O. E. S.

Chopped Beef and Green Peppers

One-half pound round steak ground, ^ cup uncooked rice, 1 small onion cut up fine, 1 egg, salt and pepper, 6 sweet green peppers. Mix beef and uncooked rice and add onion, salt and pepper and bind with egg. Cut the stem end off the green pep- pers and clean out seeds and fibre and stuff with meat mix- ture. Stand erect in small kettle and just cover with water boiling. Cook slowly for about half hour or until rice is cooked. Brown some butter, add good tablespoon tlour and brown. Remove peppers carefully from kettle, and add browned flour to liquid left and cook until thickened. Pour over peppers and serve hot. Mrs. Agnes M. Johanson.

Chop Suey

One pound round steak, 1 pound pork shoulder or veal, 5 onions, 2 stalks celery, 3 tablespoons molasses, 2 tablespoons chop suey sauce. Cut meat into small oblong pieces and flour same. Then brown in suet, salt and pepper, and add enough water to about cover. Then add molasses and sauce and let simmer until almost tender. Add cut up onions and celery (do not cut too small) and simmer until all is tender. Serve with steamed rice.

Gertrude Bergslien, Past Worthy Matron.

Chile Con Carni

One pound kidney beans soaked over night. Cook in morn- ing with 1 large onion, a small stalk of celery and a small can of tomato pulp. When done add 7 potatoes cut up in small pieces; a small package of spaghetti cooked separately: add a pound of chopped beef, a little at a time, and a pinch of red and black pepper. Cook until potatoes are soft.

Mrs. Loges.

LOGAN SQUARE CHAPTER, No. 560, O. E. 5. 61

Meat Balls With Celery Cream

One pound beef chopped fine, J4 ^^^^ ^^ bread soaked in water (do not use crust). Season with salt and pepper, onion and nutmeg. Beat 1 egg, add a cup of milk gradually and mix well with the above. Shape in balls. Boil tops of celery stalks about half hour, salt, strain and add meat balls. Cook until they come to the top. Celery Cream — Cream 1 table- spoon of butter and 2 tablespoons of flour. Add liquid from meat and milk to make a gravy. Add 1 teaspoon of sugar and pieces of celery cut fine. Boil ten minutes, add meat balls and let simmer a few minutes. Mrs. Emma Johnson.

' Goose Dressing

Four onions and 1 ounce green sage chopped fine, 1 large cup of stale bread crumbs, same of mashed potatoes, 1 cup raisins, 1 cup chopped apples, 1 teaspoon butter, 1 teaspoon salt and pepper, 2 eggs. Mix well and stuff goose.

Mrs. Elizabeth Cordes.

Pork Tenderloin Roast and Dressing

Take 2 tenderloins of even size. Split down lengthwise but not quite through. Flatten out, rub with salt and pepper, fill with sour apples or dressing. Fold the two together, i'ut with white cord, lay sliced onions on, half hour before serv- ing surround wath sour apples. Roast in oven about one and a half hours.

Dressing — 2 cups of soaked bread crumbs, 1 small onion, J tablespoon of butter, 1 tgg, }4 teaspoon salt, few shakes of pepper. Pour water on stale bread, when soft press dry. Beat the egg well, stir in the seasoning. Mince the onion. Put in frying pan with butter. Cook a little, not brown. Add the bread, turn a few times and take from stove.

Mrs. Moenck.

32 LOGAN SQUARE CHAPTER, No. 560, O. E. S.

Macaroni Chop Suey

One small box elbow macaroni boiled in salt water until tender. Cool in cold water. Take 3 medium sized carrots, 1 onion, 1 green pepper and boil all until tender. Mix with macaroni, add 1 pint of tomatoes, 1 pound of chopped beef, salt and pepper to taste. (Use cooked beef.)

Mrs. Emma Ross.

Veal or Lamb Souffle

Two cups ground meat, 2 tablespoons flour, 1 cup sweet milk, 2 eggs, j)arsley (ground), salt and pepper to taste. Cook milk, flour and yolks of eggs until thick. Stir meat in and set aside to cool for twenty minutes. Beat white of tgg stiff and mix all together, and then place into medium hot oven for twenty minutes. Mrs. Elizabeth Kreuter.

Cold Meat Balls

Mix together, lj4 pounds chopped beef, 2 eggs, 2 table- spoons flour, 1 cup rice (uncooked), 1 small onion chopped fine. Pepper and salt to taste. Form in balls. Have ready one can tomatoes with water added which has cooked for five minutes hard. Then add balls and cook for one hour. Very delicious. Will serve about eight people. Julia Paulson.

Creole Steak

Place a nice slice of round steak in frying pan and brown on both sides. Then smother same with onions and one green pepper cut fine. Add salt and pepper, cover with one can of tomatoes, and simmer slowly until tender. This can also be baked in oven.

Gertrude Bergslien, Past Worthy Matron.

LOGAN SQUARE CHAPTER, No. 560, O. E. S. ^3

Fried Chicken

Wash and cut chicken into small pieces. Boil until tender in water to cover. Drain and fry brown in frying pan with 1 tablespoon butter and 1 tablespoon lard, salt and pepper. The liquid chicken which has been boiled can be used for soup, stock. Miss Nellie Gray.

Chicken a la King

Stew a chicken, about 4 pounds, in salt water until tender. Pick meat from bones and cut in pieces, not too small. Melt 4 tablespoons of butter, blend wath 4 tablespoons of flour, add gradually 1 quart of milk, cook, add chicken, 1 green pepper, 3 pimentoes cut in pieces. Cook about one-half hour and add one can mushrooms. Serve on toast.

Mrs. Lydia Patterson.

Baked Ham and Potatoes

Place slices of raw ham, not too thin, in baking dish, cut potatoes in cubes and arrange around ham, add dabs of but- ter, salt and pepper. Add enough milk to cover and bake about forty-five minutes. Marie Keller.

Hassenpfeffer or Pickled Rabbits

Wash clean and cut in pieces two rabbits. Place in stone jar, cover with layer of onions, sliced, sprinkle with salt and pepper. Cover with vinegar and let stand two days. Then take out the rabbit and when a little dry, fry out bacon and put the rabbit in. Fry a little brown and then let it boil in the same brine it was pickled in. Add about 3 ginger snaps. When done, thicken the gravy as you like it. Serve with mashed potatoes. Mrs. Conrad Giese.

34 LOGAN SQUARE CHAPTER, No. 560, O. E. S.

Telephone Belmont 6933

Thompson & Moeller Undertaking

Free Use of Chapel

Automobiles for All Occasions

3429 FuUerton Avenue CHICAGO

LOGAN SQUARE CHAPTER, r^u. 560, O. E. S. 35

Pickled Cabbage or Sauer Kraut

One quart pickled cabbage, 1^ pounds of spare ribs, J4 pound fat bacon. Put cabbage in a stone bowl, place spare ribs on top. Cut up the bacon in pieces, strew over top, cover with 1J4 cups of water and bake in hot oven one and a quarter hours. Serve with mashed potatoes. No odor in the house this way. Mrs. Conrad Giese.

Baked Ham and Potatoes

Take sHce of raw ham any thickness and set in shallow pan. Slice raw potatoes very thin and throw over ham. Cover all with milk and bake slowly about three-quarters to one hour. Potatoes will be brown and will absorb salt from ham. Do not salt potatoes. Simply add pepper, if desired.

Mrs. Agnes M. Johansen.

Beef Loaf

Three and one-half pounds round steak, ground, 1 tgg beaten and mixed with the meat; salt and pepper to taste; 2 onions, chopped, 4 crackers, rolled. Mix well and form in a loaf. Bake in moderate oven. Mrs. Albrecht.

Bordeau Sauce

One quart tomatoes chopped fine, 2 quarts cabbage chopped fine, 5 medium sized onions chopped fine, 2 green peppers chopped fine, 2 stalks of celery chopped fine, 2 cups sugar, 2 teaspoons salt, 1 teaspoon celery seeds, ^ tablespoon white mustard seeds, % tablespoon turmeric powder, 1 quart vine- gar. Boil twenty minutes. Deborah Hirschberg.

36 LOGAN SQUARE CHAPTER, No. 560, O. E. S.

Smoked Butts and Lima Beans

One pound lima beans, 3 pounds smoked butts. Soak beans over night. Cook slowly one and a half hours. Season to taste just before cooked. Mary Blohm.

Escalloped Eggs and Meat

Boil 6 eggs twenty minutes. Make 1 pint of white sauce with cream and milk, seasoning to taste. Moisten 1 cup of fine bread crumbs in melted butter the size of a walnut. Chop fine 1 cut of ham, tongue, fish or poultry. Remove the yolks of eggs and put through a fine sieve. Chop whites fine. Put a layer of the crumbs in a buttered dish, then a layer of the chopped whites, then the white sauce mixed with the meat, a layer of yolks, a layer of whites and on top a layer of buttered bread crumbs. Put in oven until brown on top.

Mrs. Mohs.

Vegetable Stew

One-quarter pound of bacon cut in pieces and fried brown. Cut medium sized onion and fry in above. Add 3 cups of hot water, 2 cups of diced carrots, salt and pepper to taste. Simmer until nearly done. Add 3 cups diced potatoes. When soft, add a can of peas, drained and heated and a lump of butter. Serve hot. Mrs. Emma Johnson.

Spanish Goulash

One pound raw ham cut in cubes, 2 green peppers (remove seeds), fry lightly. Add 1 can tomatoes, seasoning, Yz pound package noodles (cooked). Add boiling water to suit.

Martha Alberti.

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 37

Cabbage Roulades

From a medium head of cabbage cut off 10 to 12 nice solid leaves, being careful not to break them. Trim off the thick part of the ribs. Make a filling of about 1 pound chopped round steak and a little pork and 2 eggs. Salt and pepper to taste, then sweat some fine chopped onions in butter, adding parsley and mix with filling. After scalding the cabbage leaves to make them soft, put one tablespoon of filling or more into each leaf and roll. Then lay them side by side into frying pan in which the butter has been heated almost brown and brown them on either side, turning or rather roll- ing them with a spoon so as not to break them. Then spread a good handful of flour all over them and when brown add water and let them simmer slowly. This makes a very good gravy. Add enough water to cover them and in about twenty minutes they are done. Lillie Trodson, Worthy Matron.

Porcupines

One pound round steak ground, J4 pork with it, ^ rice (raw). Season with salt, pepper, onion, make into balls. Cook in the following: One can Campbeirs tomato soup, 2 cans hot water. Boil for one and a half hours.

Mrs. Mary Hollison, Ben Hur Chapter.

Soda Cracker Dumplings

Eight crackers rolled fine, 1^ tablespoons of flour, J/^ tea- spoon salt, yolk of 1 tgg. Mix cracker with the beaten yolk, add milk and then the beaten white. Drop in ball form in boiling broth. Mrs. Anna Schaberg, Past Matron.

Dumplings for Stew

Two heaping cups of flour, 2 heaping teaspoons baking powder, 1 teaspoon salt, 1 cup milk. Sift dry ingredients four times, pour in milk and stir. Boil ten minutes in tight covered pan. Do not remove cover until done.

Deborah Hirschberg.

Farina Dumplings

Into one cup boiling milk add 1 teaspoon butter and pinch of salt. Add slowly ^ cup farina, let boil a few minutes, stirring constantly. When cool, add egg and beat well. Drop into soup or stew, with a teaspoon.

Mrs Elizabeth Freyermuth.

Rice Pins

One-quarter cup of rice, 1 quart of milk, 2 tablespoons of sugar, 2 tablespoons of butter, 10 or 12 almonds, 5 walnuts, 2 tablespoons raisins. Grind 8 cardimum seeds and 2 whole cloves together. Blanch almonds and cut in half the long way. Cut walnuts in small pieces. Melt butter, add rice and fry a few minutes; do not brown. Add milk and sugar, boil twenty-five minutes without cover, add nuts, raisins and spices. Boil two minutes longer and serve hot.

Mrs. Anna Fox.

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 39

Butter Dumplings

Take a lump of butter size of an Qgg and beat with 2 eggs until light, then stir in 4 tablespoons of flour. Drop from a teaspoon into the boiling broth and cook five minutes.

Mrs. Anna Schaberg, Past Matron.

Potato Dumplings

Two eggs, about 8 large potatoes, boiled and grated. Mix tggs, potatoes and salt to season. Knead in enough flour to handle easily, or so it will not cling to hands. Fry small squares of white bread in butter until light brown. Pack two or three of these pieces in center and make into balls. Place in boiling salt water and boil about thirty minutes. To be eaten with gravy. Mrs. Anna Householder.

Fish Dumplings

One tgg, 1 teacup flour, pinch of salt, a little sweet milk. Make this into a thin batter. One and a half pounds of fish, boned, halibut is fine. Cut in pieces, add a little salt, and dip in batter. Fry in deep fat thirty minutes very slowly.

Mrs. Daisy Illingsworth.

Sift 2 cups of flour, 2 heaping teaspoons Dr. Price's baking- powder and ^ teaspoon of salt. Add 1 cup of milk or water, stir and drop from spoon into a kettle in w^hich meat is boil- ing. Now comes the secret of success of these dumplings. Have plenty of water over the meat before dropping in the dumplings and boil moderately with cover off for fifteen min- utes, then cover and boil five minutes longer.

Olive Burnett.

40 LOGAN SQUARE CHAPTER, No. 560, O. E. S.

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Beets With Dressing

One teacup vinegar slightly diluted with water, 1 table- spoon butter, - 1 tablespoon flour. Rub butter and flour to- gether and add to the heated vinegar. Salt and pepper to taste. Pour over the sliced beets. Mrs. Olive Burnett.

Carrots Lyonnaise

Cut cold boiled carrots into slices and then into narrow strips. Put butter in a pan, add a small onion chopped fine and cook until it begins to brown. Add the carrots, cook without browning for about five minutes. Season with salt and pepper and sprinkle with finely minced parsley just be- fore serving. Drain well and serve very hot.

Mrs. E. Schmidt.

Cabbage Souffle

Cut a medium sized cabbage in quarters, put on in cold water, let boil fifteen minutes. Drain, cover with hot water and cook until tender. Drain dry, chop fine, season with salt, pepper and butter. Beat 2 eggs until light, add 4 teaspoons of cream, put into a greased baking dish, sprinkle top with bread crumbs and bake. Mrs. Holden.

Candied Cranberries

Two cups of sugar, 1 cup water, boil to syrup. Wash 2 cups of cranberries, pour syrup over them and bake twenty minutes. Lillie Trodsen, Worthy Matron.

42 LOGAN SQUARE CHAPTER, No. 560, O. E. S.

String Beans and Bacon

Fry carefully about 5 slices of bacon. Add 1 quart beans with enough boiling water to keep from burning. Cook slowly until tender and when done add a little cream. Mrs. Baker.

Peas and Carrots

Cook together until tender in boiling salted water. Drain and add a piece of butter, 1 teaspoon sugar, chopped parsley and thicken with flour. Mrs. Mabel Jones.

Corn a la Southern

To 1 can chopped corn add 2 eggs slightly beaten, 1 tea- spoon salt, j4. teaspoon pepper, 1^ tablespoons melted butter, and 1 pint scalded milk. Turn into a buttered dish and bake in a slow oven until firm. Mrs. Lydia Patterson.

Clean and drop in boiling salt water. When tender, drain, chop and serve with a dressing of milk, little flour, butter, pinch of sugar, salt, and a dash of nutmeg. Cook three min- utes. Betty Sorenson.

Egg Plant

Cut the plant into slices % of an inch thick without remov- ing the skin. Sprinkle salt over each piece, pile them and cover with weight to press out the juice. Drain and dip each slice first in fine cracker crumbs, then in beaten tgg, and again in crumbs and fry in hot fat, turning so as to brown on both sides. Mrs. Lillie Trodson, Worthy Matron.

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 43

Spanish Onions in Casserole

Butter casserole. Place first a layer of onions, then cracker crumbs with small bits of butter, salt and pepper. Fill the dish in this way. Make top layer of crumbs, cover with milk and bake in moderate oven. Hannah Schmidt.

Spaghetti (Italian style)

One pound of spaghetti or macaroni. Cook twenty-five minutes. One-quarter pound of grated cheese (Swiss or American), gravy. Cook fifty minutes. Gravy. In about % of a cup of butter, fry a medium sized onion and V2 pound of ground beefsteak, until light brown. Then add 2^ cups stewed tomatoes, 1 teaspoon salt, ^ teaspoon pepper, ^ tea- spoon cayenne pepper, 6 bay leaves. Mushrooms, either fresh or dried if obtainable. Gravy can be made without mush- rooms. Boil this gravy until thick and rich (slowly) about forty minutes, and then remove the bay leaves. When spa- ghetti is cooked and drained, sprinkle platter with cheese, then spread a layer of spaghetti, a layer of gravy, a layer of cheese and so on until material is evenly used, having cheese on top. Serve hot. If you have gravy from roast beef, pork or veal, you can use this also, boiling it in with the other gravy.

Mrs. Carrie Antonini.

Saratoga Chips

Peel potatoes, cut into very thin slices and keep in cold water over night, drain off water and rub potatoes between napkins until thoroughly dry, then throw a handful at a time into a kettle of very hot fat, stirring with a fork so that they may not adhere to the kettle or to each other. As soon ^^ as they become light brown and crisp remove quickly with a skimmer and sprinkle with salt as they are taken up.

Mrs. Jessie Glad.

44 LOGAN SQUARE CHAPTER, No. 560, O. E. S.

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LOGAN SQUARE CHAPTER, No. 560, O. E. S. 45

Duchesse Potatoes

Half dozen potatoes boiled, mashed and rubbed through a sieve. Add some cream, well beaten yolks of 2 eggs, salt and a very little pepper. Beat together and make into balls, and brown quickly in a hot oven. Mrs. Alice Morey.

Baked Beans

Wash and soak one pound navy beans over night. Boil slowly twenty minutes and drain. Add ^* pound salt pork cut in thick slices, ^ cup molasses or brown sugar, salt to taste. Cover with water and bake in slow oven about six hours. Add water, a little at a time as needed.

Mrs. A. Smith.

Creamed Asparagus

Clean asparagus, wash and boil until tender. Brown slightly 1 tablespoon of flour, the same of butter, stir in enough of the water in which the asparagus was boiled to make a smooth gravy. Put asparagus in this gravy and before serving add the beaten yolk of 1 tgg and 2 tablespoons of cream. A pinch of nutmeg may be added if desired. Veda Torgerson.

Potatoes Au Gratin

Take 3 cups of mashed potatoes left from dinner. Put them into a dish over the stove with half a cup of milk and salt to season. Stir until warm. Then beat until white and foamy. Add to this the whites of 3 eggs, well beaten. Put into "a baking dish and scatter over the top cracker crumbs and small pieces of butter. Bake for twenty minutes until nicely brown over top. Serve at once. Veda Torgerson.

Vegetarian Dishes

Spinach and Potatoes

One pound of spinach, 2 potatoes, medium, 1 small onion, 2 tablespoons butter, 1 teaspoon of salt, J^ teaspoon ground mixed spices, J4 teaspoon curry powder. Chop spinach while it is raw. Dice potatoes without peeling. Place butter in a kettle, add onion minced fine, and spices. Fry for two min- utes, add potatoes dried, fry three minutes; add spinach, cook for fifteen minutes, stirring often. Do not cover while cook- ing. Serve hot. Mrs. Anna A. Fox.

Egg Nests

Toast a slice of bread for each person to be served. Beat the white of an tgg to a stiff froth for each slice. Put this on the top of the toasted bread. Make a little depression in the center of each, in it drop a tiny piece of butter, salt and pepper to taste, and the whole yolk of the egg. Place the slices in the oven until the egg is cooked. Serve hot.

Mrs. D. Dindinger.

Cauliflower and Potatoes

One head of cauliflower, 1 large onion, 3 potatoes, 3 table- spoons of butter, ^ teaspoon of ground spices, ^ teaspoon of curry powder, J4 cup of milk, 1 cup of water (hot). Cut cauliflower in small pieces and dice potatoes without removing skins. Cut onion fine. Place butter in a kettle, add onion and spices, fry two minutes, add potatoes and cauliflower, fry three minutes more. Add just enough hot water to cover all and cook until water has evaporated, add milk, cook a few minutes and serve hot. Mrs. Anna Fox.

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 47

Bean Fluff

One pint cooked seasoned navy beans run through a colan- der, add 2 tablespoons cream and the well beaten whites of 2 eggs. Bake a light brown in a pudding dish.

Mrs. Olive Burnett.

Spanish Rice

Boil 1 large cup of rice in salt water until tender, then add ^ pound of bacon cut in pieces and fried crisp. Take out bacon. Fry an onion in above, also 1 pound of ground beef until brown. Add a can of tomatoes and water. Let simmer. Salt and pepper to taste. Butter a casserole, mix rice, bacon, beef and tomatoes together, place in casserole, scatter bacon crisps over the top, put in oven and brown.

Mrs. Emma Johnson.

A Spanish Dish

One-half pound of dried beef, 1 can of tomatoes, 3 green peppers cut fine. Cook altogether until tender.

Mrs. Tillie Campbell, Past Matron.

Spanish Rice

Two and a half cups rice cooked twenty minutes; 4 pounds of chicken and 1 pound of veal cooked together. Pick from bones and cut in 1-inch squares. Three slices of bacon, 1 large onion cut in small pieces and fried until brown. Boil chicken stock down until quite thick and add 1 can of tomatoes, 3 peppers cut fine, dash of cayenne pepper; salt and pepper to taste; 1 large pimento. Mix all ingredients, except rice, and cook well. Add rice, heat thoroughly and serve.

Mrs. George Fristoe.

48 LOGAN SQUARE CHAPTER, No. 560, O. E. S.

One cup of boiled rice, 2 cups toasted bread crumbs, Ij/^ cups of peanuts ground fine, 1 egg, 1 tablespoon of butter, yi green pepper chopped, 1 tablespoon chopped parsley. Cook rice, drain, add butter, other ingredients, thinning with rice water if needed. Bake about half an hour and serve with tomato sauce. Mrs. W. J. Reading.

Spanish Rice

One large onion, 1 sweet pepper cut fine, ^ pound of bacon cut in cubes. Fry altogether until bacon is crisp. Add 1 can of tomatoes, simmer ten or fifteen minutes. Add 2 or 3 cups of boiled rice, salt and pepper to taste. Mix well and put in casserole to bake thirty to forty-five minutes.

Mrs. Barbara Eckstedt.

Potato Puffs

Use mashed potatoes while hot, forming balls about the size of an tgg. Place on a buttered tin. Brush all over with beaten eggs and set in oven to brown. Serve immediately on hot platter, garnished with parsley. Veda Torgerson.

Deviled Tomatoes

Take 6 large red tomatoes. Pour boiling water over them and peel. Remove the inside, being careful not to break the outside. Take out the seeds and to the pulp add a bunch of chopped celery, 1 hard boiled tgg, salt and pepper, y^ of head of cabbage, and ^^ cup of English walnuts. Pour over this yi cup mayonnaise dressing. Fill each tomato shell and se4-ve. Leave tomato shell otj ice until ready to serve.

Veda Torgerson.

"The real science of cooking is to be able to cook a good meal or dish, with but little out of which to make it."

Date Salad

One package of dates, 1 pound of green grapes, 3 medium sized apples, 1 cup of walnuts. Cut the grapes into halves and remove stones, quarter dates and cut apples into small pieces. Add the nuts and mix with following dressing:

Dressing — One tgg, 1 teaspoon of mustard, J4 cup of sugar, ^4 teaspoon of salt, 1 teaspoon butter. Beat the egg and add the other ingredients. Then add J4 cup vinegar, and yi cup of milk. Cook until thick. Arrange salad on lettuce leaves.

Rose Zoelck.

Pimento Salad

One package lemon jello, 1 pint boiling water, 1 cup finely shredded cabbage, 1 cup chopped celery, yi green pepper, }^ pimento sliced, Yz teaspoon salt, ^ teaspoon pepper, yi tea- spoon mustard, J4 teaspoon paprika, 2 tablespoons vinegar or lemon juice. Prepare jello and water and when it commences to congeal, add mixture. Put in mold and allow to harden and serve with mayonnaise dressing. Edith M. Olsen.

Cheese Balls

One cup grated cheese, whites of 3 eggs, pinch of salt and red pepper. Let stand fifteen minutes, then mould into balls the size of a walnut, and fry in deep fat. Serve immediately.

Lillie Trodson, Worthv Matron.

LOGAN SQUARE CHAPTER, No. 560, O. E. S.

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LOGAN SQUARE CHAPTER, No. 560, O. E. S. 51

Cabbage Salad

One large head of cabbage, 1 can oi pimentoes, 1 small onion and 1 dozen sweet pickles. Chop cabbage, cut pimentoes, pickles and onions, add J4 cup of vinegar, 2 tablespoons sugar and Yi teaspoon salt. Mix well. This will keep a long time.

Mrs. Lillian Yerger.

Kidney Bean Salad

One can beans, 1 cup of chopped celery, ^ dozen small sweet pickles, 1 small onion, 2 or 3 olives (added just before serving). Mix with plenty of dressing.

Salad Dressing — Beat yolks of 2 eggs well and add 34 cup of vinegar, stir gradually into the following which has been thoroughly mixed: One-half cup flour, ^ cup sugar, 1 tea- spoon salt, 1 teaspoon dry mustard, ^ teaspoon paprika. Add 1 pint of hot water and a good I/3 cup of butter. Cook in double boiler until thick. Mix with cream when used.

Mrs. F. E. Cooley.

Veal Salad

Chop very fine 1 pound of cold veal, 1 pound cold boiled pork, 4 hard boiled eggs, 1 bunch celery and ^ .dozen sweet pickles, adding salt and pepper to taste. Make a dressing- of 1 cup of vinegar, 1 beaten ^^^ and ^ teaspoon dry mustard. Boil until it thickens. Pour over salad, mix well and garnish with parsley. Mrs. Loges.

Delicious Salad

One cup kidney beans (cooked), 1 cup celery, 1 cup walnuts chopped, 6 olives minced. Serve on lettuce with mayonnaise dressing. Mrs. Lena Sloan.

52 . LOGAN SQUARE CHAPTER, No. 560, O. E. S.

Fruit Salad

Three-fourths cup chopped marshmallows, J4 cup sliced pineapple, 1% cups grapes, ^ cup of orange sections, ^ cup walnut meats. Spread with cream dressing.

Cream Dressing — Mix ^ teaspoon salt, J^ teaspoon pap- rika, add 2 eggs well beaten, 2 tablespoons lemon juice, % cup milk. Stir constantly, and ^ pint cream beaten stiff.

Margaret DeFlon.

Shrimp Salad

One can of shrimps, 1 teacup chopped celery, 3 hard boiled eggs, a few walnut meats, and pour mayonnaise over all just before serving. Be sure to rinse shrimps in ice water before using and keep all thoroughly chilled. Serve on lettuce leaf. Fresh shrimps may be used.

Anna Shaberg, Past Matron.

Fruit Salad

One cup diced pineapple, 1 cup diced oranges, 1 cup dic^d dates, \y2 cups chopped walnuts.

Dressing — One-fourth cup pineapple juice, ^ lemon juice, M^ sugar 1 tgg beaten. Beat all together and cook until thickens. Mrs. Bradway.

• Potato Salad

Eight large potatoes, 3 hard boiled eggs, 1 large onion, parsley and salt to taste.

Dressing: Two eggs beaten light, 1 teaspoon dry mustard, J4 cup sugar, % cup vinegar, and ^ teaspoon of salt. Add piece of butter size of a walnut. Cook all together until thick. Stir while cooking. Mrs. Elizabeth Weber.

LOGAN SQUARE CHAPTER, No. 560, O. E. S, 53

Combination Salad

One can corn, 1 can peas, 1 stalk celery, 2 hard boiled eggs sliced.

Dressing — Two eggs, beat until light, 1 teaspoon ground mustard, a little salt and pepper, ^ cup vinegar, 2 tablespoons sugar, 1 cup milk. Boil these ingredients together. If dress- ing is too thin add a little flour. Mix with the salad and serve.

Mrs. D. Dindinger.

* Tuna Fish Salad

One large can tuna fish, 1 Spanish onion (can be omitted), 2 cups celery (cut up), 3 hard boiled eggs (cut up), J4 cup walnut meats if desired. Pour mayonnaise dressing over all and serve on lettuce leaf with olives and salted wafers.

A Friend.

Chicken Mousse

One cup cooked chicken, 1 cup chicken stock, yolks of 2 eggs, % teaspoon salt, J4 teaspoon paprika, speck of celery salt, 2 teaspoons gelatine, 1 teaspoon cold water, 1 cup whipped cream, 3 egg whites. Soften gelatine in cold water. Beat yolks slightly, add seasoning and hot stock, cook over hot, water until thickened. Add to gelatine and when dissolved, strain, cool, add chopped chicken and beat until thick. Add whipped cream and beaten whites, pour in mold or indi- vidual molds. Mrs. Christine Branding.

Calcutta Salad

One small can peas, 1 small can corn, 1 small stalk of cel- ery cut fine, Yi dozen green peppers, 1 tablespoon onion juice. Cover with ^mayonnaise dressing. ' Mrs. B. Koch.

54 LOGAN SQUARE CHAPTER, No. 560, O. E. S.

Bean Salad

One large head cabbage, 3 good sized onions. Chop to- gether, not too fine. Salt to taste, then mix 5 cups of beans that have been cooked and cooled. Salad Dressing: 1 scant cup of sugar, 2 teaspoons mustard mixed, add 5 wel' beaten eggs, 2 cups of vinegar (not strong), drop 2 tablespoons olive oil in the vinegar. Stir all together and boil until it creams. Add a little butter. Pour over cabbage and beans while dressing is hot. Serve cold.- Mrs. Frances Willson.

Vegetable Salad

One box of jello, 1^4 cups boiling water, J4 cup vinegar. Let stand about 20 minutes. Chop and add 3 sweet pickles, 2 stalks of celery, 2 green sweet peppers, and ^ pound of walnuts. Pour into individual molds and let stand over night.

Mrs. Marie Pearson.

Bean Salad

Three cups boiled navy beans, 3 hard boiled eggs, 1 chopped onion, 2 slices of bacon cut in small pieces and fried brow^n, Yz teaspoon dry mustard, 1 teaspoon flour, 2 tablespoons sugar, J4 cup vinegar, J4 cup water, pepper and salt to taste. The last 6 ingredients to be mixed together with the bacon fat for dressing. Mrs. B. Koch.

Sardine Salad

Bone and flake drained sardines and put in tissue paper until the oil is absorbed. Mix with three times the quantity of finely cut celery and marinate in French dressing. Drain and serve on lettuce or cress with mayonnaise.

Lillie Trodson, Worthy Matron.

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 55

Shrimp Salad

One can of shrimps, 4 medium sized potatoes, 1 onion, 1 cup of ripe oHves, 2 stalks of celery, 1 tablespoon of chopped parsley, 2 hard-boiled eggs and 1 cup of mayonnaise dressing. Wash and dry the shrimps. Boil the potatoes and when cold, peel and cut into small dice. Dice the onion and celery, cut the olives from the stone and slice the hard-boiled eggs. Mix the shrimps and the potatoes with the mayonnaise, add the onion, celery and olives. Chill and serve, garnished with the eggs, parsley and a few whole olives. Mrs. D. Dindinger.

Strawrberry Salad

Part 1 — Six slices of pineapple, 6 slices of oranges, 1 pint of sweet strawberries and lettuce hearts.

Part 2 — Two egg yolks well beaten, J4 teaspoon salt, 1 cup sifted confectioner's sugar, juice of 1 lemon. Prepare part 2 by combining the ingredients in the order given. Place the orange and pineapple in the hearts of lettuce with straw- berries on top. Pour over the dressing and serve at once. This is a dessert salad. Mrs. Rae Franknecht.

Grapefruit and Pineapple Salad

Peel and seed four grapefruits and take out pulp. Add 1 can pineapple cut in small pieces. Put in dish and let stand a few minutes, then drain off all the juice. Serve on lettuce leaves with sauce made as follows:

Juice of the grapefruit and pineapple, adding juice of one small bottle of marschino cherries, 1 tablespoon cornstarch, 1 cup of sugar. Cook all together until thick, adding about 10c walnuts chopped fine. Put cherries on top of each plate, of salad. Very good. Julia Paulson.

56 LOGAN SQUARE CHAPTER, No. 560, O. E. S.

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LOGAN SQUARE CHAPTER, No. 560, O. E. S. 57

Beet Salad

Mix 2 cups of cooked string beans and a cup of cooked kidney beans with 4 or 5 diced cooked beets. Serve on let- tuce with French dressing.

Lillie Trodson, Worthy Matron.

Chicken Salad

One cold boiled chicken, 2 cups celery, 6 large olives, 2 teaspoons capers. Mayonnaise dressing. Cut celery and chicken in dice. Mix well with dressing.

Lillie Trodson, Worthy Matron.

Salad Dressing

Fruit Salad Dressing

Two eggs well beaten, 1 tablespoon butter, 2 tablespoons sugar, pinch salt, ^ teaspoon mustard, juice of ^ lemon. Mix together and bring to a boil slowly, stirring until it thickens. When cold add Yi pint bottle of cream, whipped until stiff.

Olive Norwood, Past Worthy Matron.

Salad Dressing

One t^%, 1 teaspoon butter ; 2 tablespoons sugar, 1 teaspoon prepared mustard, 1 teaspoon dry mustard, ^ teaspoon salt (scant), 1 cup vinegar. Beat all together and boil until thick. Thin with cream if so desired. Mrs. A. Eggert.

58 LOGAN SQUARE CHAPTER, No. 560, O. E. S.

Fruit Salad Dressing

One tablespoon sugar, 1 tablespoon flour, ^ teaspoon salt, 1 tablespoon butter, two eggs beaten separately, •)4 cup pine- apple juice, juice of one lemon. Cook in double boiler and beat well when cool. Add whipped cream just before serving.

Mrs. Ethel McKibben.

Thousand Island Dressing

One cup Mayonnaise, 1 tablespoon Worcestershire sauce, Yx cup Chili sauce. 2 pimentoes, j^ cup French dressing. Chop pimentoes and combine ingredients just before serving.

Mrs. Dagmar Stevens, Past Matron of Humboldt Park Chapter.

Boiled Salad Dressing- Two teaspoons sugar, ^ teaspoon salt, ^ teaspoon mus- tard, 2 teaspoons flour, 2 tablespoons butter, 1 tgg, 1 cup milk, 2 tablespoons vinegar. Melt butter, add dry ingredients, then % cup of the milk and cook until creamy, then remainder of milk, add vinegar hot and stir. Add this mixture to slightly beaten tgg, put on stove again and cook until creamy.

Mrs. Ethel Forster.

Salad Dressing

One teacup vinegar, 1 tablespoon butter, 2 tablespoons sugar, yolks of 2 eggs, ^ teaspoon mustard and ^ teaspoon of salt. When vinegar boils add butter, then the sugar, eggs and mustard well beaten together. Cook and stir until smooth.

Mrs. Lois E. Gray.

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 59

Salad Dressing

Four tablespoons vinegar, 4 tablespoons sugar, 2 tablespoons butter, 2 eggs well beaten. Add 1 cup whipped cream just before serving. Mrs. Alice Morey.

Roquefort Cheese Dressing

One tablespoon cheese, cream with fork, paprika, mustard salt and pepper to taste, 1 teaspoon sugar, 3 tablespoons olive oil to 6 tablespoons vinegar. Mrs. Edna Christiansen.

Fruit Salad Dressing

One tablespoon butter, 2 tablespoons of sugar and 2 table- spoons vinegar and 2 w'ell beaten eggs. Beat all together. Put in double boiler and boil until it thickens. Stir all the time. When cool add J4 pint of whipped cream. Very good.

Mrs. Emma Ross.

French Dressing

One-quarter teaspoon sugar, pinch salt, pinch paprika and ^ teaspoon of mustard. Mix well. Add 7 teaspoons olive oil and then 3 tablespoons vinegar. Mrs. Elizabeth Pool.

Mayonnaise Dressing

One egg, yi teaspoon salt, 1 teaspoon mustard, 1 teaspoon sugar, small pinch of pepper. Beat thoroughly when done, keep adding Mazola oil to it until thick. Keep beating while adding oil, then add 1 tablespoon of vinegar.

Mrs. Edith Jensen.

LOGAN SQUARE CHAPTER, No. 560, O. E. S.

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