SOUR PEPPER PICKLES

["Same amount of sweet green peppers and tomatoes, \\ as many large onions, red peppers to suit taste. Grind all together medium fine, put in colander to drain. Season with salt and moisten with good vinegar and put in air- tight jars. Mrs. Lehman.", "CORN SALAD", "Cut off 2 dozen ears corn, chop fine i large head of cab- bage, 4 green peppers, i sweet red pepper, 4 large onions, 2 teaspoons celery seed. Mix all in i quart cider vinegar and put on fire. While heating mix f cup f^our (scant), 3 ounces mustard, \\ cup salt (scant), 3 cups sugar, i quart vinegar. Add all this to other mixture and boil 45 minutes, stirring constantly. Seal in jars. Mrs. M. S. Coleman.", "CORN RELISH, OR SALAD", "12 Ears or 10 cups corn, 10 cups chopped cabbage,^5 sweet mango peppers, 2 onions, 4 cups vinegar, 3 cups sugar, 2 tablespoons salt, 2 tablespoons celery seed, 2 tablespoons mustard seed. Cook J hour and seal. May Bonnell.", "GOOSEBERRY CATSUP", "9 pounds of gooseberries, 6 pounds sugar, i ounce each of nutmeg, cloves, allspice and cinnamon in bags, i quart vinegar. Put in kettle and cook about 3 hours. Put through sieve and seal. May Bonnell.", "PICKLES III", "MISS MOFFETT'S GREEN TOMATO PICKLES", "Slice green tomatoes and sweet mango pepper shells in a crock with salt sprinkled through. Put a weight on and let stand over night. In the morning drain and pack in stone jar with layers of sliced onions. Pour over all a slightly sweet spiced vinegar syrup. Cover with plate and weight down and tie cloth over jar. Good to eat in three days. Since this is uncooked it must not be put up till very late in fall if wanted for winter use, and then kept in a cool place. May Bonnell.", "CUCUMBER PICKLE", "Slice I gallon of cucumbers, sprinkle sparingly with salt, and let stand over night. Drain well and cook in the fol- lowing sauce: 3 Cups sugar, f cup flour, small handful of white mustard seed, i teaspoon mustard, i teaspoon tur- meric, 3 teaspoons celery seed; 5 cups vinegar diluted to taste. Mrs. G. G. Mugge.", "MUSTARD PICKLES", "Chop fine i quart of cucumbers, i quart green tomatoes, I quart pickling onions, 6 green peppers, 1 heads cauliflower, 1 bunches celery. Mix well with salt and let stand over night. Drain, cover with fresh boiling water. Let stand 10 minutes, then drain. Make dressing of i quart vinegar, if cups sugar, 4 tablespoons mustard, i tablespoon tur- meric powder, i^ cups flour mixed with vinegar. Add to vegetables, cook 10 minutes and seal hot.", "Bess S. Parish.", "CHILI SAUCE", "I Peck ripe tomatoes, 8 sweet green peppers, 5 onions, i\\ tablespoons of salt, ^ cup brown sugar, i tablespoon ground cloves, \\ tablespoon ground cinnamon, i tablespoon celery seed, 1 cups of vinegar. Chop tomatoes after skin- ning, chop onions and peppers. Mix all ingredients. Cook slowly for i| hours or until thick. Put in jars and seal. Mrs. Ed. Heister and Miss Bess Parish.", "112 P. E.G. COOK BOOK", "MIXED PICKLES", "2 Quarts sweet corn cut from cob — do not scrape, 2 quarts tiny white onions, 2 quarts each of lima and green string beans, i head cauliflower broken into pieces, 2 quarts tiny cucumber pickles, 2 quarts each of green tomatoes and cabbage, 2 bunches celery, i dozen sweet peppers. The beans and cauliflower should be boiled in salted water until almost tender and last 4 vegetables should be run through food chopper. If part of peppers are red and yellow makes pickles more attractive. Mix well before heating. Put in granite kettle, add i pound granulated sugar, \\ pound white mustard seed, | pound celery seed, 3 tablespoons of salt and enough good cider vinegar to cover ingredients. Boil fbr \\ hour and seal hot. Mrs. J. J. Parish.", "CUCUMBER PICKLE", "3 Quarts sliced cucumbers, i quart sliced onix)ns, \\ pint salt. Let these stand i hour. 3 Pints vinegar, \\ teaspoon cayenne, i tablespoon mustard, i tablespoon pepper, f pints sugar, i teaspoon each of ginger, celery salt and tur- meric. Mix and boil 5 minutes. Can. Mrs. Lehman.", "CUCUMBER PICKLES", "Cut cucumbers into halves or quarters or use whole small ones. Leave in cold water over night. In the morn- ing pack in glass jars and put into each jar a piece of celery, small red pepper and slice of onion. To every quart of vinegar add | cup salt and i cup sugar, boil 2 minutes, pour while hot over pickles. Mrs. Fred Baumer. .", "CORN SALAD OR RELISH", "I Dozen ekrs of corn, i medium sized head of cabbage, 4 peppers, 2 red and 2 green, 2 level tablespoons of salt, 2 of ground mustard, i^ x:ups sugar, i quart of vinegar. Cut corn off of cobs, chop cabbage and pepper as fine as corn. Mix all together, boil | hour and bottle while hot. If corn is large, add more vinegar. Mrs. Fred Baumer.", "PICKLES ■ 113", "RIPE CUCUMBER PICKLES", "Take large ripe cucumbers before, they become soft; cut in rings, pare, divide in smaller pieces and remove the seeds; cook the pieces very slightly in water salted just enough to flavor well. Drain and put in a stone jar. Prepare a vinegar as follows : 2 Pounds of sugar to 2 quarts of vinegar, a few slices of onion, some cayenne pepper, whole allspice, whole cloves, cinnamon, according to one's taste. Much cooking injures the pickle very much. The pieces should be firm and admit a silver fork with difficulty when taken from the fire, Mrs. Fred Baumer.", "CUCUMBER PICKLES", "I Gallon cucumbers, soak over night in salted water; i quart vinegar, i pint water, f cup sugar, i green pepper, s'mall root horseradish. Let reach boiling point, add pickles, let all get hot through, but not boil. Seal.", "Mrs. Minnie Berry.", "JULIENNE PICKLES", "Scrape 6 medium size carrots, cut in lengthwise slices and into small strips. Boil until tender in salt water. Drain and let cool. Cut up 3 large white onions and 6 green tomatoes, one large red pepper and 3 sour apples. Put tomatoes, onions, pepper and apples into bowl, sprinkle with salt and let stand over night. Drain, add i cup sugar, 2 tablespoons celery seed tied up in muslin cloth, add suffi- cient vinegar to cover and boil 2 minutes. Then mix i tablespoon Coleman's mustard with little vinegar and stir into the rest. Seal in jars. Mrs. J. J. Parish.", "GREEN TOMATO PICKLE", "Slice I peck green tomatoes, salt and drain over night;", "1 dozen medium sized onions, sliced and salted over night,", "2 dozen, more if liked, cucumbers, sliced. Dilute enough vinegar to cover all ingredients. Sweeten and spice to taste with mixed spices. Bring to a boil and add tomatoes, let get hot and add onions, let get hot and add cucumbers.", "114 P- E. 0. COOK BOOK", "bring to a boil and seal. These are improved by adding a few green nasturtium seed and a few red sweet peppers cut in rings. Amanda Sherertz, Marion, 111.", "CUCUMBER PICKLES", "3 Quarts of sliced cucumbers, i quart of sliced onions, I pint of salt. Let these three stand i hour. 3 Pints of vinegar, J teaspoon of cayenne, i tablespoon of mustard, i tablespoon of black pepper, | of a pint of sugar, i teaspoon of ginger, i teaspoon of celery salt, i teaspoon of tumeric. Mix and boil 5 minutes, then can.", "Mrs. Leila Maxey.", "CHERRY PICKLES", "Let cherries stand in vinegar over night. Then take as much sugar as cherries, let stand till dissolved, then seal.", "Mrs. Lane, McLeansboro, 111.", "SPICED APPLES", "I Peck apples, 2 quarts vinegar, 4 pounds sugar, 2 table- spoons whole cloves, '2 tablespoons allspice, 4 tablespoons stick cinnamon (broken), j teaspoon salt. Select ripe, hard, sweet apples, peel, quarter and core. Heat the vine- gar and spices, then add apples and cook slowly until apples can be pierced with fork. Put apples in cans, let vinegar boil down and pour over the apples; seal.", "Clara M. Harvey.", "SWEET PICKLED PEACHES", "I Peck peaches, ij quarts vinegar, 3 pounds sugar, 2 ounces stick cinnamon, cloves. Boil sugar, vinegar and cinnamon for 10 minutes. Scald and skin peaches. Stick each peach with 4 cloves. Cook half the peaches at a time in boiling syrup until soft. Clara M. Harvey.", "SWEET PICKLED PEARS", "Follow recipe for Sweet Pickled Peaches, using pears instead of peaches. Clara M. Harvey.", "PICKLES lis", "RIPE TOMATO PICKLE", "3 Pints tomatoes peeled and chopped, i cup chopped celery, 4 tablespoons of chopped red pepper, 4 tablespoons chopped onions, 4 tablespoons salt, 6 tablespoons sugar, 6 tablespoons mustard seed, | teaspoon cloves, \\ teaspoon ^ cinnamon, i teaspoon grated nutmeg, 2 cups vinegar. Mix ingredients in order given. Put in stone jar and cover. This mixture must stand a week before using, but may be kept a year. Fannie Merritt Farmer.", "— The Boston Cooking School Cook Book.", "RIPE CUCUMBER PICKLE »", "Cut cucumber in halves lengthwise. Cover with alum water, allowing two teaspoons powdered alum to each quart of water. Heat gradually to the boiling point, then let stand on back of range 2 hours. Remove from alum water and chill in ice water. Make a syrup by boiling 5 minutes 2 poufiSs of sugar, i pint vinegar with 2 tablespoons each of whole cloves and stick cinnamon tied in a piece of muslin. Add cucumbers and cook 10 minutes. Remove cucumbers to stone jar, and pour over syrup. Scald syrup 3 successive mornings and return to cucumbers.", "Fannie Merritt Farmer. — Boston Cooking School Cook Book,", "PEPPER RELISH #^^^", "2 Large heads cabbage, 10 onions, medium size, i dozen red peppers, i dozen green peppers, i dozen yellow peppers, I ounce white mustard seed, 3 quarts vinegar, 3 pints sugar. Chop cabbage, onions and peppers very fine, add salt and let stand over night. Pour boiling water over mustard seed and let stand 5 minutes. Bring vinegar and sugar to a boil and pour over mixture. Do not cook. Seal.", "Mrs. C a. Taylor.", "CHILI SAUCE", "12 Medium-sized ripe tomatoes, i pepper finely chopped, I onion finely chopped, 2 cups vinegar, 3 tablespoons sugar, I tablespoon salt, 2 teaspoons cloves, 2 teaspoons cinnamon.", "ii6 P. E. 0. COOK BOOK", "2 teaspoons allspice, 2 teaspoons grated nutmeg. Peel and slice tomatoes. Add onion and pepper, the dry ingredients blended; add vinegar, heat slowly to the boiling point and cook 2^ hours over a slow fire. Clara M. Harvey.", "SPICED BEETS", "Boil medium-sized beets, remove skins, pack in fruit jars when sliced. Have ready boiled a quart of vinegar, i tea- spoon whole cloves, i teaspoon cinnamon bark, sugar to taste. Pour this over beets while they are warm.", "Clara M. Harvey.", "CUCUMBER PICKLES", "Soak small cucumbers in salt water, about i cup salt to gallon of water, over night. In the morning dry each one with a cloth, put in jars and cover with following mixture: For lo quarts of pickles it requires i gallon of white wine vinegar, though pure cider vinegar will do but spoils the color of pickles, i cup salt, i cup dry mustard, 2 teaspoons of saccharine for sweetening. If unable to get saccharine, boil 4 cups of sugar with i quart of vinegar and allow to cool. Then mix all together and pour over cucumbers cold.", "Mrs. M. S. Coleman.", "CUCUMBER PICKLES", "I Gallon vinegar, i cup sugar, i cup ground mustard, I cup salt, mix all with wooden spoon. Wash cucumbers and wipe dry and drop in. You can add from time to time. This makes 5 gallons. Mrs. W. V. Rathbone.", "SPANISH PICKLES", "^ Gallon chopped green tomatoes, ^ gallon chopped cab- bage, h gallon chopped onions, j dozen cucumber pickles, i| tablespoons salt, bunch of celery, 5 cents each of yellow mustard seed and tumeric, i cup sugar, i tablespoon flour stirred in thin enough to pour, ^ gallon vinegar. Put salt on tomatoes and let drain 24 hours. Mix well and heat to boiling point and seal. Mrs. W. V. Rathbone.", "PICKLES 117", "FRENCH PICKLES", "I Large head of cabbage, \\ peck green tomatoes, 2 heads cauliflower, 6 bunches of celery, 2 quarts of pickling onions, 6 green peppers. Chop cabbage and onions together, chop tomatoes and salt over night. Next morning make a dress- ing of I gallon vinegar, i cup cornstarch, i cup white mus- tard seed, 3 dessert spoons ground mustard, 4 cups sugar, I teaspoon tumeric. Boil this then add chopped stuff, cut celery and cauliflower. Heat through and seal. This makes 10 quarts. More sugar may be added if desired.", "Mrs. R. F. Brown.", "MUSTARD PICKLES", "I Quart cucumbers cut in small pieces, i pint onions, 2 green peppers cut small and i quart green tomatoes. Soak in salt water over night. Drain, put in jars and pour sufficient vinegar over to cover and let stand three days. Then take \\ cup ground mustard, § cup sugar, J cup flour and I quart of vinegar. Mix together, cook and pour boil- ing hot over pickles. When cold cover closely.", "Bessie Parish.", "GERMAN MUSTARD PICKLES Pare large white cucumbers thinly. Cut in quarters and with spoon scrape out all seeds, leaving only solid meat. Salt liberally and stand over night, using no water. Prepare vinegar by diluting with water, adding a little sugar and 5 cents worth white mustard seed. Wipe separately each piece of cucumber and drop in boiling vinegar, together with red and green peppers. Let cook ten or fifteen minutes or until just before turning transparent, and can. The success of these pickles depends in great measure in not overcooking. Eva Clark.", "DILL PICKLES Take nice large straight cucumbers. Long, green and white spine are good varieties to select for this purpose. Gather them when they have reached good size, but before the seeds begin to swell. Soak them over night in cold water, wash them thoroughly the next day, giving them a", "ii8 P. E. 0. COOK BOOK", "scrubbing with a coarse brush, and pack them into a keg with alternate layers of fresh grape leaves and a few stalks of dill. Then pour a brine over them, made by dissolving I cup salt in one bucket water. Hold the pickles under the brine by weighting with a loose cover and stone. In warm weather the pickles will be good to use in 2 weeks time. No vinegar is needed, as the pickles will develop acidity enough to be palatable. Simply peel and cut them in slices length- wise and eat with potatoes, meat or even bread and butter. The dill is not absolutely necessary, but imparts some characteristic flavor to the pickles. Every seedman offers dill seed. A 5c packet is all you will want.", "TOMATO CATSUP", "3 Gallons of tomatoes cooked and rubbed through a sieve,", "1 teaspoon cloves, 4 teaspoons each of spice and cinnamon,", "2 tablespoons pepper, J teacup salt, 3 teacups sugar and a little over i quart of vinegar. Boil until thick and seal.", "Mrs. C. a. Taylor.", "TOMATO CATSUP", "Slice I bushel of ripe sound tomatoes and chop 10 large onions. Mix, cook until well done, cool and run through a sieve or berry colander. Add i gallon of apple vinegar, | pints of salt, 3 pounds of brown sugar, 2 ounces each of black pepper, white mustard seed and allspice, J ounce of cloves and a handful of bay leaves. Green and red pepper to taste. Use whole spices and put them into a cheesecloth bag with the bay leaves. Make a small slit in side of whole peppers, let cook until hot enough and remove. Cook catsup 4 hours, or until thick enough, and seal.", "Fannie Gaskins.", "CANNED PEPPERS", "Cut tops off red mango peppers, take out seed and slice lengthwise in narrow strips. Let drain and pack in glass jars. Make hot i quart vinegar, 2 ounces white mustard seed, 2 cups sugar, 2 level tablespoons of salt. Boil until ingredients are dissolved and pour hot over peppers in jars and seal. Mrs. D. B. Harvey.", "DELICIOUS PRESERVES", "Cook I pint of shredded pineapple in 2 cupfuls of water for 20 minutes, add 5 pounds of granulated sugar, and when the mixture boils again, add 3 quarts of hulled strawberries. Simmer for 20 minutes longer, skim well and seal.", "Mrs. Fred Baumer.", "PRESERVED PINEAPPLE", "I Pineapple, | weight in sugar, i cup water. Peel pine- apple and put it through the meat chopper, add sugar and water. Bring slowly to a boil and simmer for about 30 minutes or until thick as desired. Mrs. P. S. Parish.", "SUN DRIED PRESERVES (Strawberries or Cherries)", "1 Pound fruit, i pound sugar. Stir and set on back of stove until sugar dissolves and let boil 14 to 18 minutes. Pour on shallow platters and set in sun. Stir each day and when syrup thickens can cold. Cover with paraffin. The preserves are usually ready to can on third day. Do not cook more than two pounds of fruit at once.", "Bess Parish.", "STRAWBERRIES IN SUN", "2 Pounds berries, 2 pounds sugar, f cup water. Cook sugar and water until it begins to thicken. x'\\dd berries and cook for ten minutes. Pour them out in shallow dishes or meat platters. Cover with sheets of glass, allowing a little air to pass under. This will take two days or more.", "Mrs. p. S. Parish.", "YELLOW TOMATO PRESERVES", "4 Pounds small yellow tomatoes, 3 pounds sugar, ^ cup boiling water, juice and rind of one lemon. Prick each tomato several times. Stir sugar in water until dissolved, add tomatoes and cook until clear. When half done add the lemon juice and rind sliced verv thin. When fruit is", "I20 P. E. 0. COOK BOOK", "done put into small jars, filling them f full. Let syrup cook lo minutes longer, then finish filling cans.", "Mrs. p. S. Parish.", "GRAPEFRUIT RIND PRESERVE", "Trim the yellow from the rind, then cut the rind in strips. Soak 24 hours in salt water, then 24 hours in soda water, then 24 hours in clear water, changing the water frequently, then put on to cook in clear, cold water. Bring to a boil, pour off the water and repeat the process. Put on a third time in clear, cold water, bring to a boil and cook until tender, then drop in hot syrup and cook until thick. If the syrup is quite thick the rinds candy and are very fine. Jam can be made if, when the rinds are ready to be put on to cook they are first ground, then cooked according to above directions. These are all worth the trouble.", "Mrs. C. D. Stilwell.", "APRICOT, PINEAPPLE AND LEMON MARMALADE", "To 5 pounds of apricots allow equal parts of sugar, i large can grated pineapple, i dozen apricot kernels blanched and cut in strips, 3 lemons. Peel lemons and cut the thin yellow rind of 2 into small pieces and slice pulp thinly. Boil together until thick, about 45 minutes. Pour into glasses and. treat like jelly when cold.", "Mrs. D. a. Lehman.", "ORANGE MARMALADE", "I Pound of fruit and i pound of sugar. Pare J of the oranges, cut rinds into shreds, boil in three waters until tender, then set aside. Grate the rinds of remaining oranges, take off and throw away thick white inner skin. Chop or cut oranges into small pieces, drain all the juice that will come away without pressing over the sugar. Heat until sugar is dissolved. Add no water unless oranges are not juicy. Boil and skim for 5 minutes. Put in shreds and cook 10 minutes. Then the chopped fruit and grated peel and boil 20 minutes longer. Pour into jelly glasses.", "Bess Parish.", "PRESERVES 121", "WATERMELON MARMALADE", "7 Pounds red part of watermelon, i large can pineapple, 2 oranges, 2 lemons. Cut oranges and lemons very fine. To each pound of fruit add i quart of water and let stand over night. In the morning boil until tender. To i pound of this mixture add i\\ pounds of sugar. Cut watermelon very fine and cook down one-half. Add pineapple, cut fine. To 2 cups of this mixture add i cup of sugar. Add the first mixture and cook until thick. If unsweetened pineapple is used add more sugar. Mrs. D. B. Harvey.", "GRAPE MARMALADE", "5 Pounds grapes, 4 pounds sugar, i pound raisins (seeded), i pound nuts, 3 oranges. Cook orange peel cut up in small pieces until tender. Seed grapes by slipping oflF skins and cooking pulp just enough to get seeds out. Cut orange pulp in small pieces. Mix all together and cook until thick. Mrs. D. B. Harvey.", "QUINCE HONEY", "6 Apples, 6 quinces, ground, 6 pints of sugar moistened with water and cook to thick syrup. Then add ground apples and quinces and cook gently until thick.", "Mrs. W. V. Rath bone.", "STRAWBERRY JAM", "J Gallon berries, i quart granulated sugar, 2 level table- spoons cornstarch. Mash berries and heat them well. Mix sugar and cornstarch and add to the heated berries. Boil 10 minutes and seal. Mrs. D. B. Harvey.", "RHUBARB JAM", "Cut rhubarb into |-inch pieces. Put in earthen crock with equal amount of sugar, let stand over night. For every 4 pounds add i orange and i lemon sliced thin. Let boil I hour after reaching boiling point and let simmer gently another half hour. If desired add i pound raisins and I ounce blanched almonds. Pour in glass jars and seal.", "Bess Parish.", "122 P. E. O. COOK BOOK", "GREEN TOMATO JAM", "I Peck green tomatoes, 6 lemons, 6 pounds sugar. Slice tomatoes, which must be green, put into kettle with sugar, being careful to stir until sugar is dissolved. Slice 4 lemons thin, removing the seeds, use juice only of other two. Add to the above mixture and boil to the thickness of jam.", "Mrs. D. B. Harvey.", "CRANBERRY JELLY WITH PINEAPPLE", "To I pint berries add i cup sugar, i cup water. Boil berries until soft enough to press through sieve, add sugar and cook 10 minutes. Cut a small can pineapple in cubes and place in bottom of flat pan, pour the jelly over this and let harden. Mrs. D. A. Lehman.", "CANNED STRAWBERRIES", "8 Ounces sugar and 2 tablespoons water to each quart berries. Boil slowly for 15 minutes in covered kettle. Let cool and remain over night in covered kettle. Put in glass jars, put cap and rubber in position. Process 10 minutes in hot water or 6 minutes under 5-pound steam pressure. Berries canned in this way will not lose color nor rise to top of cans.— Government Bulletin.", "ORANGE AND LEMON JELLIES", "Genuine orange and lemon jellies can be made by careful extraction of pectin, which is done by peeling the outer yellow skin off then taking the white inner skin, running it through meat grinder, then soak in sufficient water to cover for several hours and then cook several hours. Add to juice and make as any other jelly. This pectin can be used in making rhubarb, cherry or strawberry jelly.", "N. E. GoLDTHWAiTE, University of Illinois.", "CHERRY CONSERVE", "3i Pounds cherries, 2J pounds sugar, } pound seeded raisins, 3 oranges. Cut up orange peel and cook until tender. Select large red cherries, stone them and cook for 15 minutes', add sugar which has been heated in the oven,", "PRESERVES 123", "also the raisins, the juice, pulp and peel of the orange. Cook until thick as marmalade. Mrs. D. B. Harvey.", "PEAR CONSERVE", "To I gallon of pears chopped fine or diced add 2 lemons and the pulp, less all membrane, of 4 oranges and the thin yellow peel of one, i cup of pineapple diced. To each pound of fruit allow j pound of sugar. Into a granite preserving kettle place a layer of pears and one of sugar until all is used. Let stand over night and in the morning pour off the juice. Bring to a boil, add pears and cook slowly i hour. Then add the other fruit. Cook down and seal.", "Mrs. Jennie Rodgers.", "RHUBARB CONSERVE", "8 Cups of raw rhubarb, 8 cups of sugar. Put sugar over rhubarb and let stand over night. 3 Big oranges. Grate the peeling of 2 oranges and cook until tender in a tiny bit of water. Cut oranges up or run through the meat chopper. Mix and cook until thick, then add 3 or 4 cups of English walnuts cut fine. Mrs. W. V. Rathbone.", "BLUE PLUM CONSERVE", "5 Pounds large blue plums, 5 oranges, i package raisins, I pound English walnuts, 3 pounds sugar. Stone and quarter plums, wash oranges, quarter and remove seeds, grind together. Chop raisins, mix together with sugar and let stand over night. Cook slowly until plum skins are soft, then add chopped nuts and put into jars.", "Mrs. D. a. Lehman.", "GRAPE CONSERVE", "6 Pounds Concord grapes, 3 pounds seeded raisins, 3 pounds English walnuts, 4 pounds granulated sugar. Pre- pare grapes, cook and rub out seeds. Place pulp, skins, raisins and sugar on stove and cook 10 minutes. Add nuts, cook 10 minutes longer. Mrs. D. A. Lehman.", "GRAPE CONSERVE", "5 Pounds grapes, 8 cups sugar, 3 oranges (grind the peel", "124 p. E. 0. COOK BOOK", "in a food chopper), i pound raisins, ^ pound of nuts (nuts may be omitted) chopped fine. Cook until it jells.", "Mrs. C. a. Taylor.", "Fruit Juices Which Can Be Made into Jelly. Jelly can be made easily from the following fruit juices,", "since they contain pectin and acid in the correct proportion: Currant Gooseberry Blueberry", "Grape Cranberry Plum", "Sour apple Red raspberry Quince", "Crab apple Black raspberry Blackberry", "Jelly can be made from the following fruit juices only by", "the addition of an acid:", "Pear Peach Sweet apple", "Jelly can be made from the following fruit juices only by", "the addition of pectin:", "Rhubarb Pineapple Apricot", "Six Things to Remember When Making Jelly.", "1. Fruit juice must contain both pectin and acid, and contain them in the correct proportion.", "A. Fruit juice which is lacking in pectin may have the pectin supplied in the form of home-made or commercial pectin. This should be added in proportion of one to one.", "B. Fruit juice which is lacking in acid may have the acid supplied in the form of acid fruit juice.", "2. Fruit juice must be boiled down or concentrated to four-fifths its original volume before the sugar is added.", "3. An overdose of sugar is a fi-equent cause of jelly failure. Use less sugar by measure than fruit juice — not more than f cup to i cup of juice.", "4. Sugar should be added hot after the fruit juice has been concentrated.", "5. Jelly should be cooked rapidly, not simmered.", "6. The best results in jelly making are obtained when only two or three cups are boiled at a time.", "Nina B. Crigler, Urbana, 111.", "A FEW RULES", "It is better to have everything' you use about pastry cold or chilled.", "To keep lower crust from being soggy when making juicy pies, brush over with white of egg.", "To get a rich brown, brush top crust with sweet milk.", "PIE CRUST", "I Level cup sifted flour, i teaspoon salt, i level teaspoon baking powder, 2 tablespoons lard, 3 tablespoons ice water.", "Mrs. W. V. Rathbone.", "PIE CRUST", "I Cup flour, 2 tablespoons lard, 3 tablespoons ice water, I teaspoon salt. Mrs. G. T. Gaskins.", "LEMON PIE", "Juice of I large lemon, i cup sugar, yolks of 3 eggs, small piece butter, 3 tablespoons of milk, 2 teaspoons cornstarch. Beat all together, bake in a rich crust. Beat whites of eggs with 3 tablespoons of sugar, put on top of pie and brown.", "Mrs. J. H. Lake.", "LEMON PIE", "I Cup boiling water, J cup sugar, 3 .ablespoons corn- starch. Mix sugar and cornstarch dry and stir into water, cook 5 minutes or until clear. To that add b ' -^ yolks of 3 eggs, grated rind and juice of i lemon, i talr.^.^i^^oX' melted butter. Put in rich crust already baked. For 2d; use 5 eggs and double other ingredients. I", "Mrs. Harry P. Smith, Grand Junction, \"Colo.", "LEMON PIE", "5 Eggs beaten separately, add to the yolks 2 scant cups sugar, 2 tablespoons water, juice and grated rind of 2 lemons, then beat whites and stir into other ingredients.", "126 p. E. 0. COOK BOOK", "Line pie tin with rich crust, pour in mixture and bake in moderate oven until set. Mrs. Loren Felts.", "CHESS PIE Beat \\ cup butter to a cream, add yolks of 3 eggs and f cup of sugar. Stir all together rapidly, flavor with lemon or orange. Bake in i crust. When done cover with a meringue of the whites. Mrs. Etta Taylor.", "CREAM PIE", "f Cup sugar, 2 eggs, i rounding tablespoon flour. Beat together until creamy. Melt a lump of butter the size of an egg, add and beat again. Add f pin*- of rich milk, flavor with lemon or vanilla. Bake with i crust in a moderate oven. Mrs. D. A. Lehman.", "CREAM PIE", "Yolks of 2 eggs well beaten, J cup sugar creamed with eggs, 2 tablespoons cornstarch, i^ cups rich milk. Cook in double boiler until thick. Flavor to taste. Put into crust already baked, using the whites of eggs beaten with 3 table- spoons sugar for top. Mrs. R. E. Wilbaxks.", "SOUR CREAM PIE", "I Cup sour cream, i cup sugar, i cup raisins, 2 eggs, spices to taste. Bake between 2 crusts.", "Mrs. Mary Willoughby, Atlanta, Ga.", "BUTTERSCOTCH PIE", "I Cup brown sugar, 3 tablespoons water, butter size of an egg, yolks of 2 eggs, 3 tablespoons flour, i cup milk, vanilla flavoring. Cook all together until it thickens, being careful not to burn. Beat the whites of eggs, sweeten and spread on pie lightly. Mrs. D. A. Lehman.", "AMBER PIE", "i\\ Cups sugar, i tablespoon vinegar, i cup sour milk, i teaspoon each of cinnamon and cloves, i tablespoon flour, I cup raisins, yolks of 4 eggs, 2 tablespoons butter. Bake in", "PASTRY ii-j", "moderate oven in pastry lined tins. When pies are done cover tops with whites of eggs beaten with a little sugar, put back in oven and brown lightly. Makes 2 pies.", "Mrs. M. S. Coleman.", "CHOCOLATE PIE", "} Cup sugar and i tablespoons flour or cornstarch mixed together, i cup milk, i squares Baker's chocolate dissolved in hot water, i tablespoon melted butter. Cook in double boiler until thick. Have crust already baked, pour in mixture, cover with whites of 2 eggs beaten with 3 table- spoons sugar. Place in oven until light brown.", "Mrs. Loren Felts.", "CHOCOLATE PIE", "I Cup sugar, i cup milk, i teaspoon melted butter, 2 tablespoons grated chocolate or cocoa. Stir, heat in double boiler, add beaten yolks of 2 eggs and i J tablespoons corn- starch dissolved in a little cold milk. When mixture is thick pour into crust already baked. Flavor with vanilla. Use whites beaten stiff, with a little sugar added for top. Makes i pie. Mrs. Lee McGujre.", "PINEAPPLE PIE", "I Cup powdered sugar, ^ cup butter, 2 eggs, i small can grated pineapple. Cream butter and sugar, add beaten yolks and pineapple. When well mixed add well-beaten whites, mix lightly and bake with under crust only.", "Mrs. D. a. Lehman.", "PINEAPPLE PIE", "I Can grated pineapple, yolks of 5 eggs, whites of 2, i cup sugar, juice of i lemon. Cook in double boiler until thick. Have rich crust already baked, pour in mixture. Use whites of 3 eggs for meringue, spread on top, put into oven and brown slightly. Makes 2 pies. Mrs. Loren Felts.", "PEACH CREAM PIE", "Line a piepan with rich crust and bake, cover with a layer of peaches and pour over the following cream filling:", "P. E. 0. COOK Bodt", "Scald 2 cups milk, add i well-beaten eggs, ^ cup sugar, | teaspoon salt, \\ cup flour and cook 15 minutes in double boiler, stirring often. Top with sweetened whipped cream.", "Mrs. D. a. Lehman.", "CRANBERRY PIE", "I Heaping cup cranberries, i cup sugar, i tablespoon flour, ^ cup water. Mix well and bake, with 2 crusts.", "•Mrs. D. a. Lehman.", "BANANA PIE", "i| Cups sweet milk, J cup sugar, yolks of 3 eggs, 2 table- spoons flour, a pinch of salt. Cook in double boiler until thick. Cool and add i teaspoon vanilla. Have rich crust baked and cool. Slice 3 bananas very thin in bottom of crust and pour over the cream filling. Spread meringue on top and brown lightly. Mrs. D. A. Lehman.", "RHUBARB PIE", "Bake crust first; stew rhubarb with sugar and i table- spoon flour, put in crust. Make custard of yolks of 2 eggs, 2 tablespoons sugar, i tablespoon flour, i cup milk and a little bit of nutmeg. Put in pan with rhubarb and bake. Beat whites stifi^, put on pie and brown.", "Mrs. Fred Baumer. CARROT PIE I Cup cooked carrots, mash fine, ^ cup sugar, 2 eggs, i pint milk, 2 tablespoons molasses, \\ teaspoon ginger, ^ teaspoon cinnamon. Bake in one crust.", "Mrs. Fred Baumer.", "GRAPE CUSTARD PIE", "I Cup freshly seeded grapes, i cup sugar, \\ cup butter, 2 tablespoons cornstarch, yolks of 2 eggs. Bake in i crust. Put whites of eggs, beaten stiffs with a little sugar, on top and brown. Mrs. Fred Baumer.", "GRAPE CUSTARD PIE", "I Cup sugar, I cup seeded grapes, lump of butter, i table- spoon flour mixed with 2 tablespoons water, i egg yolk.", "PASTRY v39", "Beat egg, add other ingredients and b.r.ke in i crust. Beat white of egg,' with a little sugar and use for top.", "Mrs. a. E. Somers.", "WASHINGTON COCOANUT PIE", "h Cup butter, ^ cup milk, i cup powdered sugar, 2 cups flour, 2 eggs, 2 teaspoons baking powder, i teaspoon vanilla. Cream sugar and butter, add eggs well beaten, milk and vanilla, then the flour and baking powder sifted together. Beat well and bake tn a deep pie tin 1 5 minutes in a moderate oven. Split and put the following cream between layers: 2 Egg yolks, I cup cocoanut soaked in a cup o\\ boiling milk, I teaspoon flour, 3 tablespoons sugar. • Cook in double boiler until thick. Put between layers and dust with pow- dered sugar. Mrs. G. G. Mugge.", "RHUBARB AND RAISIN PIE", "I Cup each raisins, fresh rhubarb and sugar, juice of i lemon, i egg, i tablespoon butter. Chop raisins and rhu- barb fine, add sugar, lemon juice, egg and butter. Bake between two crusts in a moderate oven 45 minutes.", "Mrs. Portia Parish.", "DELICIOUS APPLE PIE— ONE CRUST", "Put unbaked crust into piepan. Into this crust slice apples very thin, shaving the slices off thin like potato chips. Mix sugar and a little cinnamon or nutmeg all the way through the layers of apples. Fill the crust very full with sugar on the top, pour 2 tablespoons water over pie to start sugar to melting. Bake very slowly so that sugar will permeate apples. Pie is done when apples look clear.", "Mrs. Clarence Bonnell.", "APPLE ROLL", "Make a rich biscuit dough, adding i rounding tablespoon sugar to each cup ot flour. Roll about \\ inch thick, sprinkle generously with finely chopped apples, sugar and cinnamon or nutmeg. Roll and cut across in inch lengths, stand up- right in a baking dish with boiling hot corn syrup about an inch in depth, and bake. Mrs. M. S. Coleman.", "I30 P. E. 0. COOK BOOK", "PUMPKIN PIE", "ij Pints pumpkin, 4 eggs, i pint sweet milk, butter the size of a walnut, sugar to taste, pinch of salt, i tablespoon cinnamon, i teaspoon ginger. Mrs. Oval Ferrell.", "PUMPKIN PIE", "I Quart milk, 3 scant cups pumpkin, ij cups brown sugar, I cup sorghum, 3 eggs beaten separately, pinch of salt, I level tablespoon each of cinnamon and ginger. Mix all together and bake in undercrusts. Makes 3 pies.", "Mrs. M. S. Coleman.", "PUMPKIN PIE", "1 Pint pumpkin, 2 tablespoons cream, J cup brown sugar, 3 tablespoons molasses, 2 tablespoons flour, 2 eggs, ^ teaspoon salt, i teaspoon ginger, pinch of cloves, 3 cups milk. Mix sugar, flour and spices, add pumpkin, molasses, cream, milk and beaten eggs. Makes 2 pies.", "Grace Lane Raymond, Sidney, 111.", "PUMPKIN PIE", "2 Eggs, pinch of salt, i scant cup pumpkin, i tablespoon melted butter, J cup sugar, ij cups whole or rich milk, ^ teaspoon each of ginger, spice and nutmeg, J teaspoon vanilla. Bake in moderate oven until custard is set, then it is better to have slower heat until nicely browned. Pump- kin pies require longer cooking. Mrs. Loren Felts.", "PUMPKIN PIE", "Bake crust first. Make a thick white sauce, using i heaping tablespoon flour, i tablespoon butter and i cup sweet milk. Cook until thick and add ^ cup sugar, i egg yolk, 2 kitchen spoons cooked pumpkin and spices to flavor. Let cook a few minutes, then remove from fire and cool slightly. Add the stiffly beaten white of egg. Pour into crust and place in oven till it glazes over top.", "Mrs. Ethel Kane.", "PASTRY 131", "2 Cups milk, I pound chopped dates, 2 eggs, \\ teaspoon salt, 1 tablespoons flour, a few gratings of nutmeg. Cook dates with milk 20 minutes in double boiler, add salt, yolks of eggs and flour. Put in crust already baked, using the whites of eggs beaten with a little sugar for top.", "Mrs. C. E. Combe.", "SLICED SWEET POTATO PIE •", "Boil 2 medium sweet potatoes, slice thin; i cup sugar, ^ cup butter, ^ cup sweet cream or whole milk. Line deep pie tin with rich crust, place in bottom a layer of potatoes, pour over it half of the sugar, sprinkle with nutmeg, then another layer of potatoes, remainder of sugar and nutmeg as before. Put the butter in bits on top, then criss-cross with thin strips of crust and bake to a nice brown. When done pour in the cream, put back in oven a few minutes until heated through. A few drops of lemon extract adds to the flavor. Mrs. Mary J. Duncan.", "132 p. E. 0. COOK BOOK", "BLACK PUDDING", "I Cup sugar, | cup butter, i cup flour, i cup jam run through colander, 3 eggs, 3 tablespoons sour milk, i tea- spoon soda, I teaspoon nutmeg, i teaspoon spice. Bake slowly. Myrtle C. Combe.", "BREAD PUDDING", "( er 2 slices of bread with boiling water. Let stand a few minutes then drain. xAdd \\ cup sugar, 2 eggs and beat all thoroughly. Then add as much milk as pudding desired, flavor and bake slowly.", "Mrs. J. H. Lane, McLeansboro, 111.", "FRUIT BREAD PUDDING", "Crumble into a baking dish, buttered, 2 cups bread crumbs and pour over i pint raspberries (or any kind of fruit) that have been stewed with | cup sugar. Let stand until cold, then fold in the stifliiy whipped whites 2 eggs and bake in a moderate oven until well risen and browned. Serve immediately with sweetened whipped cream.", "Mrs. C. D. Stilwell.", "CHOCOLATE PUDDING", "3 Cups milk, I cup sugar, \\ cup cornstarch, 2 ounces chocolate, 2 eggs, i teaspoon vanilla. Mix sugar and corn- starch, add the scalded milk. Add this to the chocolate grated, put in double boiler and stir constantly until thick. Add vanilla. Caretully pour over eggs, beating constantly; pour into cold wet molds. Serve with whipped cream. Mrs. Geo. Bowver, Carbondale, 111.", "STEAMED CHOCOLATE PUDDING", "I Egg, \\ cup sugar beaten together; i ounce chocolate grated and melted with 2 tablespoons butter and added to first mixture; i\\ cups flour sifted with i teaspoon baking powder and h teaspoon cinnamon and a pinch salt, i cup milk and i teaspoon vanilla. Steam in buttered mold i\\", "DESSERTS J 33", "hours. Serve hot with sauce made by mixing f cup sugar,", "1 teaspoon cornstarch, | teaspoon cinnamon together. Add", "2 tablespoons butter and i cup boihng water. A beaten egg white may be added if desired. Myrtle C. Combe.", "CHERRY PUDDING", "Put a thick layer of fruit in bottom of pudding dish, sweeten to taste and cover with a batter made of i egg, i tablespoon butter, 4 tablespoons sugar, i cup milk, i cup flour, I rounding teaspoon baking powder and a pii '■ salt. Bake and serve with sauce made of the thickened ^ e of the fruit or cream. Mrs. M. S. Coleman.", "CARAMEL PUDDING", "f Cup sugar, i pint sweet milk, 4 level tablespoons corn- starch, I level tablespoon butter, j teaspoon salt, i egg, | teaspoon vanilla. Melt sugar in a frying pan, stirring con- stantly to prevent scorching. Heat sweet milk and mix thoroughly with melted sugar and cornstarch mixed with a little cold milk. Cook directly over fire until it thickens then ^n a double boiler for 20 minutes. Add butter, salt and beaten egg, stirring constantly. Take from fire and add vanilla. Place in wet mold and put on ice. When ready to serve turn out on dish and put sliced peaches or strawberries on top and around pudding. Cov^r with whipped cream and serve.", "Mrs. Nina Gaskins McHenry, Chicago, 111.", "CUP PUDDING", "I Cup cream, i cup sugar, i teaspoon salt, 2 teaspoons baking powder, flour enough to make a stiff batter. Have cups greased, with a teaspoon canned cherries in each. Put batter on top of fruit. Steam i hour. Serve with whipped cream. This will serve 7 or 8 cups.", "Mrs. Clara M. Harvey.", "DATE PUDDING", "I Pound dates, i cup nut meats, i cup brown sugar, 4", "134 P' F.. 0. COOK BOOK", "tablespoons flour, i teaspoon baking powder, 2 eggs. Bake 40 minutes in a slow oven and serve with whipped cream.", "Mrs. a. E. Somers.", "DATE PUDDING", "I Pound dates (stoned), i quart sweet milk. Simmer the dates in the milk until the consistency of pudding. Place in a cool place until set, then serve with whipped cream, nuts, cherries or plain. Mrs. W. V. Rathbone.", "STEAMED DATE PUDDING", "Mix I tablespoon flour, 2 teaspoons baking powder and J cup sugar. Into this cut i cup dates and i cup nuts. Mix all well and add to 3 eggs beaten. Steam i hour or bake 20 minutes in a moderate oven. Serve with whipped cream. Myrtle C. Combe.", "DATE TORT", "I J Cups nuts, I J cups steamed dates, measured before chopping; cream i cup sugar with 4 whole eggs, add 6 table- spoons flour, I teaspoon baking powder, i teaspoon cinna- mon, I teaspoon cloves. Bake in slow oven i hour and serve with whipped cream. Bess S. Parish.", "DAMSON PLUM PUDDING", "Into a baking dish put 3 eggs, i \"cup sugar, | cup butter, I cup Damson jam or preserves, i cup flour, i teaspoon soda dissolved in 3 tablespoons sour milk, spice to taste. ' Mix all well together and bake in dish it is mixed in, slowly. Sauce: i Cup sugar, ^ cup butter, i egg, i tablespoon vinegar or lemon juice. Boil until thickened slightly.", "Mrs. M. S. Coleman.", "FIG PUDDING", "I Pound figs, I pint bread crumbs, 5 tablespoons sugar, 3 tablespoons butter or i gill suet, 2 eggs, i cup sweet milk. Steam 2 hours. Mrs. George Bowyer.", "JERUSALEM PUDDING", "Chop fine ^ pound dates and cover with orange juice. Whip I pint cream. Cover | box gelatine with cold water", "DESSERTS 135", "and soak for ^ hour. Have ready 4 tablespoons rice, pre- viously cooked, and sprinkle over it a cupful powdered sugar and a teaspoon vanilla, then add dates and orange juice and nuts or any other kind of fruit as raisins, candied cherries, etc., as desired. Stand gelatine over hot water until dissolved, then cool until it will just stir, then add to whipped cream and mix the whole and stir until slightly thickened. Turn into a mold and let set 2 or 3 hours.", "Mrs. Ida E. Stilwell.", "MOLASSES PUDDING", "3 Cups flour, I cup cold water, J cup melted butter, i cup molasses, i teaspoon soda. Mix well and steam 3 hours. Serve with any kind of fruit sauce or a plain sauce or whip- ped cream. Mrs. Clarence Bonnell.", "MADAM SHERRY", "I Cup sugar, 2 eggs well beaten, i teaspoon baking pow- der, 3 tablespoons flour, i cup chopped dates, i cup chopped nuts. Mix well and bake in 2 well-greased layer cake pans. When done it is crisp outside but rather soft like macaroons on the inside. Break up when cool and serve with whipped cream. Mrs. R. F. Brown.", "NIGGER BABY PUDDING", "Take quantity of bread that you want pudding, use enough milk to moisten well, then add 2 eggs well beaten, I pound raisins, | pound currants, i heaping tablespoon cin- namon, 2 tablespoons cloves, same of allspice, ^ tablespoon nutmeg, j cup maple syrup, pinch soda. -Bake in moderate oven and serve with hard sauce.", "Mrs. J. H. Lane, McLeansboro, 111.", "P. E. O. PUDDING", "Cut 3 large oranges into bits in a baking dish, sprinkle with sugar. Make a custard of the yolks of 3 eggs, f cup sugar, 2 tablespoons flour, i pint milk. Cook until creamy, then pour over oranges. Beat whites of eggs until stiffs and", "136 p. E. 0. COOK BOOK", "add 3 tablespoons sugar and spread on top of pudding. Place in oven until slightly brown.", "Mrs. D. a. Lehman.", "PLUM PUDDING", "I Cup finely chopped suet, i cup molasses, i cup milk, either sweet or sour, i cup raisins, 3 cups flour, i teaspoon salt, 2 teaspoons baking powder if sweet milk, i teaspoon soda if sour milk is used, i teaspoon each cinnamon, cloves, allspice, ginger, nutmeg. Steam 4 hours.", "Mrs. Clara M. Harvey;", "PUMPKIN PUDDING", "I Cup pumpkin, 2 eggs, 2 cups milk, i scant cup sugar, I teaspoon cinnamon, | teaspoon ginger, i| cups cooked rice. Bake. Myrtle C. Combe.", "PRUNE PUDDING", "^ Pound prunes, 2 cups cold water, i cup sugar, ^ tea- spoon cinnamon, ij cups boiling water, ^ cup cornstarch, I cup nuts added to this pudding improves it, 2 tablespoons lemon juice, x^fter soaking prunes in thecoldwater cook until done, stone and add sugar, cinnamon and cornstarch. Mix well, add boiling water, cook until thick, then add lemon. Serve with whipped cream on top. Mary Ego.", "PRUNE PUDDING", "Roll 5 or 6 crackers fine, seed cooked prunes until you have I cup, add lump of butter, J cup black walnuts, ^ cup sugar, J cup cream or sweet milk, f teaspoon baking pow- der. Mix all together well, and bake in a greased piepan in quick oven about 20 minutes. Sauce : Melt lump butter, add I tablespoon flour, i tablespoon sugar, and i cup hot water. Cook until it thickens and flavor with vanilla, grape juice, wine or whatever desired.", "Mrs. D. a. Lehman.", "PRUNE WHIP", "After cooking ^ pound of prunes, remove stones and add J cup sugar and cook 5 minutes. Put through colander and", "cool. Just before serving beat whites of 6 eggs very stiff, add prunes and ^ teaspoon lemon juice. Bake in moderate oven until brown and serve at once with whipped cream.", "Mrs. D. a. Lehman.", "PINEAPPLE TAPIOCA", "I J Pints sweet milk, 2 eggs well beaten, ^ cup sugar, | of a pint can grated pineapple, | cup \"One Minute\" tapioca. Soak tapioca in milk, add eggs, pineapple and bake, stirring 3 times while baking. Place pan in another pan filled with water while baking. Mrs. W. V. Rathbone.", "SUET PUDDING", "ij Cups suet chopped fine, 2 cups flour, i cup sv/eet milk, I cup sugar, ^ cup molasses, i^ cups raisins, ^ teaspoon soda in a little water. Steam 3 hours. Sauce: i Pint water, lump butter size of an egg, scant cup sugar. Thicken with a little flour wet with water and flavor with vanilla.", "Mrs. C. a. Taylor.", "SUET PUDDING", "2 Cups bread crumbs, | cup suet, ^ cup milk, J cup corn syrup, I cup raisins, i egg, ^ teaspoon soda dissolved in milk, I teaspoon cinnamon, | teaspoon nutmeg. Mix and steam in baking powder tin. Sauce: i Tablespoon butter creamed with i teaspoon flour, i cup sugar, i| cups water. Boil and flavor with vanilla. Mrs. Grace Ledford.", "SUET PUDDING", "I Cup each stoned raisins, currants and sviet, | teaspoon each cinnamon and nutmeg, i egg, pinch salt, i cup sorg- hum, I cup sweet milk, i teaspoon soda in little of the milk, 3 cups flour. Put in 2 baking powder cans and steam 2 hours. The oftener steamed the better.", "Mrs. D. a. Lehman.", "VEGETABLE PUDDING", "I Cup ground carrots, i cup ground potato, i pound raisins, i tablespoon shortening, i cup flour, 2 teaspoons spices, I cup sugar, i tablespoon soda in J cup hot water.", "ijS p. E. O. COOK BOOK", "Steam 2 or more hours. Sauce: i Tablespoon butter, i egg, \\ cup sugar, pinch salt. Mix these and pour on i cup boiling water, stirring constantly. Flavor. *", "Mrs. J. E. Holmes, Galesburg, 111.", "VICTORY PUDDING", "Dissolve I package lemon Jello in 2 cups boiling water and pour over i cup Grape Nuts, i cup raisins, i scant cup sugar, I cup cooked prunes cut fine, i teaspoon each cinna- mon and allspice, pinch salt. Mold and serve with whipped cream. Mrs. G. O. Proffitt, Webster Grove, Mo.", "BAKED APPLE DUMPLINGS", "Make a sour milk and soda biscuit dough only use more shortening and add 2 tablespoons sugar. Roll out in pieces large enough for i dumpling, but not too thin. Have apples peeled, cut in \\ pieces, slightly cooked and drained. Wrap several pieces of apple in each piece of dough, adding sugar and cinnamon. Put in greased pan, pour a little water in pan and set in oven to bake. Make a sugar sauce and serve each dumpling with this sauce and cream.", "Mrs. Clarence Bonnell.", "CUSTARD SOUFFLE", "I Tablespoon butter, 2 tablespoons flour, cream together on stove and add i cup. milk, | cup sugar and cook until thick, then cool. Beat 4 eggs separately, add yolks first then fold in whites. Flavor with vanilla. Bake in a slow oven 15 minutes and serve with plain cream.", "Mrs. D. a. Lehman.", "FOOD FOR THE GODS", "I Pound English walnuts broken, | pound dates cut fine, 2 cups granulated sugar, 6 eggs beaten separately, 9 table- spoons rolled cracker crumbs, bake in slow oven about, i hour. Serve with whipped cream. This amount will serve 12 or 15 persons. Mrs. Clara M. Harvey.", "FOOD FOR THE GODS", "3 Tablespoons sugar, ^ cup corn syrup, 3 eggs, yolks and", "DESSERTS 139", "whites beaten separately, 7 heaping tablespoons crumbs, i level teaspoon baking powder, i package dates, i cup nuts. Bake 40 minutes in a slow oven and serve with whipped cream. Mrs. Ida E. Stilwell.", "STRAWBERRY SHORTCAKE", "I Quart flour, 3 tablespoons butter, i cup milk, i egg, i tablespoon sugar, 2 teaspoons baking powder. When baked and while warm open the cake and spread with butter. Have berries crushed and covered with sugar, spread between cake and on top. Serve with cream.", "Mrs. Clara M. Harvey.", "ICE BOX CAKE", "Line dish with Lady Fingers or strips of Ward Sponge cake. I Pint cream whipped very stiff, whites 2 eggs beaten very stiff, 2 tablespoons Knox gelatine dissolved in J cup sweet milk, use double boiler. Drop hot gelatine into eggs as for frosting and when cool enough not to melt cream, mix with cream. (Do not let eggs and milk get cold or mixture will be lumpy.) Add ^ cup powdered sugar and a little vanilla. Any dry fruit such as strawberries or fresh peaches cut fine may be added. Pour into dish lined with Lady Fingers and garnish top with same. Set in ice box and when cold turn on chop plate and serve like slices of cake with coffee. Mrs. G. T. Gaskins.", "ORANGE TAPIOCA FLUFF", "I Cup Minute tapioca, i cup sugar, 2 cups water, 3 oranges, 2 eggs. Cook tapioca, sugar, water in a double boiler until clear; add the orange juice about 3 minutes before taking off the stove. When cool, fold into it the well-beaten whites of the eggs. Serve with a soft custard made with the yolks of th^ eggs, 2 cups milk and i cup sugar. Mrs. Nelia Gregg.", "SOUR CREAM CUSTARD", "I Cup sugar, i cup sour cream, i rounded tablespoon flour, I tablespoon vinegar, ^ cup dates, 2 eggs. Mix all", "I40 P. E. 0. COOK BOOK", "together except whites of eggs. When custard is cooked, beat white of eggs stiff, add a little sugar, spread on custard and brown in oven. Miss Emma Wright.", "FLOATING ISLAND", "I Quart milk, 4 eggs, 4 tablespoons sugar. Put milk in double boiler and when hot pour over beaten yolks. Put back on fire and stir constantly until it thickens. Remove from fire, stir in beaten whites, reserving i for the \"Island\" on top, when cold flavor with vanilla.", "Mrs. D. a. Lehman. KISSES", "W^hites of 6 eggs with a pinch salt beaten stiff. Add 2 cups granulated sugar. Beat all together hard and add h teaspoon vinegar, J teaspoon vanilla, and put in piles on greased pans and bake slowly 40 minutes. This makes from 8 to 10 kisses.", "Garnish for Kisses: i Cup cream whipped, j cup can- died cherries cut fine, J cup candied pineapple cut very fine, J cup blanched almonds cut very fine. Fold fruit and nuts into the whipped cream, taking care not to break down the cream. Cover the top of the kisses with this mixture.", "Mrs. C. E. Combe.", "White of I egg beaten very stiff, j cup sugar. Grease paper and drop meringvie on paper with a tablespoon. Bake slowly until brown. When cool cut tops off, fill with fruit or cream, put tops on and serve. Mrs. D. A. Lehman.", "SCALLOPED APPLES", "4 Cups sliced apples, j cup melted butter, 2 cups bread crumbs, | cup sugar, rind and juice i lemon, | teaspoon cinnamon or nutmeg. Mix crumbs, butter, spice, sugar and lemon together and spread f of the mixture in bottom of baking dish, then a layer of apple and another layer of crumbs, having a layer of crumbs on top. Serve with cream. Mrs. G. T. Gaskins.", "DESSERTS 141", "SMOTHERED BANANAS", "Peel and cut 4 large bananas in half lengthwise, then cut in halves crosswise. Melt 2 tablespoons butter, add 2 table- spoons sugar and | cup orange juice. When hot add the prepared bananas and cook until soft. Remove bananas to hot serving plates and pour over orange s^uce made as fol- lows: Mix 2 teaspoons cornstarch and i cup sugar. Add 2 cups boiling water and cook slowly for 20 minutes, stirring constantly first 5 minutes. Add grated rind and juice 2 small oranges, i tablespoon lemon juice and | tablespoon butter. Serve hot. May be used as light dessert or with a meat course. Mrs. G. G. Mugge.", "BAVARIAN CREAM", "I Package Knox gelatine soaked in i cup cold water for 2 hours, I can shredded pineapple boiled slowly with i cup sugar for .20 minutes. Just before removing from the fire add the gelatine. When cold beat in i pint whipped cream. Put into molds. Make the day before and keep on ice. Serve with whipped cream. Mrs. W. V. Rathbone.", "ANGELS' DELIGHT", "I Cup pineapple cut in pieces, | package marshmallows cut in quarters, i cup chopped almonds. Whip ^ pint cream and let marshmallows stand in cream for 2 hours. Just before serving add other ingredients.", "Mrs. D. a. Lehmax.", "MACAROON PUDDING", "Cream until very light the yolks of 8 eggs. Add 4 table- spoons of dry gelatin and 2 cups of sugar to the yolks and beat very light. Let i pint of milk get very hot in a double boiler, then add yolks. Cook until done but not too long or it will curdle. Let cool, then fold into the custard the stifiiy beaten whites of the eggs. Pour this over broken macaroons and chopped almonds — or other nuts. Pour into a mold and let cool. Use 2^ dozen large macaroons and I lb. nuts. This makes about i gallon.", "Mrs. Geo. Stephens.", "142 p. E. 0. COOK BOOK", "PINEAPPLE CAKE", "Cream in warm skillet i cup brown sugar and ^ cup but- ter. Drain i small can of pineapple and place it over the sugar in skillet. Mix any good sponge cake batter and spread it over the pineapple and bake in a slow oven. Serve plain or with whipped cream or any good pudding sauce.", "Mrs. D. B. McGehee.", "SUET PUDDING SAUCE", "Cream 2 cups sugar, i cup butter and yolks of 5 eggs together well, then add 2 tablespoons vinegar and put in double boiler and cook slowly 45 minutes or i hour, then add the stiffly beaten whites of the eggs and 2 teaspoons of lemon extract.", "One cup milk may be added if desired.", "Mrs. J. B. Blackman.", "FROZEN DESSERTS", "APRICOT SHERBET", "Run through sieve: i Can apricots, 3 or 4 lemons and 3 or 4 oranges; boil i quart sugar in i quart water. Add beaten whites of 2 eggs and when partly frozen add i pint of cream. This makes i gallon. Mrs. H. P. Barnes.", "CRANBERRY ICE", "2 Quarts of cranberries cooked and put through the colander. Juice 2 lemons and 4 oranges. Enough water to make 3 quarts, add sugar to taste, whites 2 eggs beaten stiff and put in when nearly frozen. Mrs. R. F. Brown.", "FIVE FROZEN THREES", "Juice of 3 oranges, 3 lemons, 3 bananas, 3 cups sugar and 3 cups water. Make syrup of sugar and water and let cool. Put bananas through sieve. Use the grated rind of", "1 orange. Add enough water to make i gallon.", "Mrs. D. B. Harvey.", "GRAPE SHERBET Make a syrup of J pint sugar and i pint water. When cool add I pint grape juice, i tablespoon each orange and lemon juice. When partly frozen add the beaten whites of", "2 eggs. Mrs. D. A. Lehman.", "ICE CREAM", "5 £ggs, I pint sugar, ij pints milk. Make into a thick custard in double boiler, strain through coarse cloth, add i quart cream, whipped, flavor to taste.", "Mrs. Grace M. Baker.", "MILK SHERBET", "I Quart sweet milk, 2 cups sugar, juice 2 lemons and 2 oranges. Dissolve sugar in milk and half freeze, add juices and finish. Pack well and let stand 2 hours. Makes | gallon. Mrs. G. B. Rice.", "144 P' E. 0. COOK BOOK", "MAPLE NUT ICE CREAM I Cup maple syrup, ^ cup sugar, 2^ cups milk, 3 eggs well beaten, i cup nuts (chopped fine), i^ cups heavy cream. Mix thoroughly and freeze in 3 parts ice to i of salt.", "Mrs. C. E. Combe.", "ORANGE SHERBET", "3 Oranges, i lemon, grated rind and juice of each. Dis- solve 2^ cups sugar in the juice. Beat i egg and i pint cream, add i quart milk, mix and freeze.", "Mrs. M. S. Coleman.", "PINEAPPLE SHERBET", "I gallon water, 3 cups sugar, 7 tablespoons flour, juice 4 or 5 lemons, i large can sliced pineapple. Mix flour and sugar thoroughly, add to water and boil until done. Cool and add pineapple cut very fine, mixed with lemon and pine- apple juices. Freeze and pack. Mrs. Will Ferrell.", "FRUIT MOUSSE", "Sprinkle any fruit with sugar and let stand until sugar is dissolved and i pint of juice is drawn off^. Mash and strain. Soak I box gelatine in | cup cold water 20 minutes. Pack mold in ice and salt, whip i pint cream. Dissolve gelatine in I cup boiling water and strain into juice. Set all in a pan of ice, stir constantly and as it begins to thicken stir in whipped cream. When well mixed pour into molds, cover and let stand 3 hours. Mrs. D. A. Lehman.", "MAPLE MOUSSE", "Beat yolks 4 eggs and pour over them ^ cup hot maple syrup. Let cook a little and after cooling beat with an egg beater until double in bulk. In the meantime whip i pint cream and fold into the other mixture and pack in freezer.", "Mrs. M. S. Coleman.", "STRAWBERRY MOUSSE", "I Cup well mashed strawberries, i cup granulated sugar, white I egg. Beat all together until it stands, then chill.", "Mrs. Fred Baumer.", "FROZEN DESSERTS 145", "HOT CHOCOLATE FOR ICE CREAM", "Let 2^ cups sugar and 3^ cups water boil 5 minutes, moisten 2 tablespoons cornstarch and stir into boiling syrup and cook 2 or 3 minutes. Melt 5 squares Baker's chocolate, grated, by pouring into the hot syrup and put on the back of the stove, where it will keep hot but not cook. Pour over cream just before serving. Mrs. D. B. Harvev.", "MAPLENUT BLANC-MANGE", "I quart sweet milk (cream taken off). I egg well beaten. Caramelize f cup white sugar.", "\\ cup white sugar.", "J cup cornstarch.", "\\ teaspoon salt. Mix dry ingredients and dissolve in little milk. Put all together in double boiler and stir constantly till begins to thicken, cook 45 minutes. Add i cup black walnut meats when you take from fire. Chill and serve with whipped cream.", "146 p. E. 0. COOK BOOK", "CAKE HINTS", "Rich cakes need plenty of beating to fill the batter with air and make it light, but cakes that are mostly of beaten eggs, angel food and sponge, must be treated very lightly or the air held by the eggs will be liberated and the cake made tough.", "Cakes are guaranteed not to stick in tins that have had flour sprinkled over them after greasing thoroughly. This also improves the lower crust.", "Skimp the milk measure a little, beat a little hot water in just before making and notice improvement.", "Too many eggs harm, rather than help many cakes, by making them seem solid.", "Cake must be baked till done, determine by testing with clean broom splint; but to leave it in the oven longer is to shrink and toughen it.", "ANGEL FOOD", "I Cup egg whites (9 to 11), i level teaspoon cream of tartar mixed with i cup Swans Down flour, i^cups fine gran- ulated sugar (flour and sugar sifted 5 times before measur- ing), \\ teaspoon salt, i teaspoon vanilla, J teaspoon almopd flavoring. Beat eggs until stiff but not too dry, acid salt, fold in sugar i tablespoon at a time, add flavoring and fold in flour same as sugar. Put in ungreased pan and bake 50 to 60 minutes. Mrs. D. A. Lehman.", "ANGEL FOOD", "I Cup egg whites, i\\ cups sugar, i level cup flour sifted 3 times, I teaspoon cream of tartar, i teaspoon flavoring, a pinch salt. Beat eggs and salt until eggs are foamy, add cream of tartar and beat until stiff. Add sugar, flavoring and flour, fold in gently with mixing spoon. Bake 20 to 25 minutes.", "For larger cake ij cups egg whites, i^ cups sugar and a", "CAKES 147", "rounded cup flour, same amount of salt, cream of tartar and flavoring. Mix as in first and bake 30 minutes.", "Mrs. Warner Bramlet.", "ANGEL FOOD", "I Cup Swans Down flour sifted 7 times, i| cups sugar sifted 7 times, whites 1 1 eggs beaten stiffs, i teaspoon cream of tartar, a pinch salt and i teaspoon vanilla. Beat the whites very stiff, adding cream of tartar as soon as eggs begin to froth, then add the sugar gradually, then the salt, then fold in the flour and add the vanilla. Bake i hour in slow oven. Mrs. C. F. Elder.", "ANGEL FOOD", "Whites of 8 large or 9 medium eggs, i\\ cups granulated sugar, I cup Swans Down cake flour, ^ teaspoon cream of tartar, a pint salt added to eggs before beating, flavor to taste. Sift, measure and set aside sugar and flour, whip eggs to foam, add cream of tartar and whip until very stiff, then fold in sugar, flavor and add flour and fold in lightly through. Put in a moderate oven at once. Will bake in about 25 minutes. Should not take longer, as baking too long dries out moisture and makes cake tough and dry. When it is done it begins to shrink; let shrink back to level of pan, take out and invert immediately, rest on center tube and let hang until perfectly cold, then cut cake loose from around sides and center tube. Mrs. W^ J. Blackard.", "ANGEL FOOD Beat to a stiff froth with a pinch of salt the whites of 1 1 eggs, mix in gradually a cup and a half powdered sugar, then add a cup of flour sifted twice with a teaspoon of cream of tartar. Mix smooth and add the strained juice of half a lemon. Put into a smooth ungreased pan. Bake in a moderate oven for J hour. Take up and turn the pan upside down on a cloth and let it stand until the cake falls out.", "Mabel Dale. ANGEL FOOD 1 1 Cups sugar, sifted 7 times, i scant cup Swans Down", "148 p. E. 0. COOK BOOK", "flour sifted 7 times. After the third time measure again. The whites of 11 or 12 eggs, beaten stiff but not dry, mix | teaspoon (level) cream of tartar with eggs after they have been beaten to a froth, then fold in sugar, add i teaspoon flavoring and lastly fold in flour. Bake in a very slow oven tor I hour. Do not open oven for first 15 minutes. Have oven real cool at first then increase heat the last half hour very slowly. Mrs. J. B. Hetherington, Jr.", "ANGEL FOOD", "I Tumbler of flour (scant), i tumbler sugar (heaping), whites 12 eggs, pinch salt in eggs, f teaspoon cream of tar- tar. Sift flour and sugar separately 7 times. When eggs are half beaten add cream of tartar. Fold in sugar then fold in flour, i tea^|^)(ir^3jjq^^^^voring.", "Mrs. Margaret Hixson.", "ANGEI ORANGE CAKE", "1 Cup egg whites, i| cups sugar, i cup Swans Down four, I teaspoon cream of tartar, flavoring. Sift flour before measuring, then sift three times. Beat egg whites until frothy and add cream of tartar and beat until they will stand of their own weight. Fold in sugar quickly, flavor, fold in flour and bake in an ungreased pan. -When cold spread the following orange filling:", "Orange Filling: i Cup sugar, juice of half a lemon, ^ cup of flour, 2 tablespoons butter, 3 egg yolks, | teaspoon salt and i cup orange juice. Mix sugar, flour, salt and fruit juice and cook in double boiler, stirring until thick. Add buLter and egg yolks well beaten and cook 2 minutes longer. Chopped almonds improve this filling. Ruby Rice.", "WHITE CAKE", "2 Cups sugar, ^ cup butter, 5 egg whites, 3 cups flour, i cup sweet milk, 3 teaspoons baking powder, i teaspoon vanilla. Mix, beat well and bake in a moderate oven.", "Mrs. W. T. Skaggs.", "CAKES 149", "WHITE CAKE", "Whites of 5 eggs, i^ cups sugar, 3 cups flour measured before sifting, i cup milk, f cup butter (scant), i teaspoon soda and 2 teaspoons cream of tartar. Makes 3 large layers.", "Mrs. Art \"*^r Clark.", "WHITE LAYER CAKE", "2 Cups sugar, i cup butter, 4 to 8 whites of eggs, 3 cups flour, I heaping teaspoon baking powder, i cup sweet milk, I teaspoon flavoring. Makes 3 good layers.", "Mrs. J. B. Hetherinton, Jr.", "WHITE CAKE", "i^ Cups sugar, i^ cups flour, ^ cup cornstarch, | cup milk, I cup butter, whites 6 eggs, i teaspoon baking powder, flavor. Mix in niC^' ^''- ■ Mrs. Roy L. Seright.", "'^^'<- Wltli \\", "f Cup butter, 2 cups sugar, i cup ^Aveeu milk, 3 cups sifted flour, sifted with 3 teaspoons baking powder, whites 8 eggs, \\ teaspoon almond extract and \\ teaspoon vanilla. Cream butter and sugar, and add i at a time the unbeaten egg whites and beat mixture vigorously after each white is added. Add the flour and milk alternately and give a thorough beating when all has been added. Bake in layers in a moderate oven. Mrs. C. E. Combe.", "WHITE CAKE", "I Cup butter, 2 cups sugar, i cup sweet milk, 3 cups flour, whites 5 eggs, 2 teaspoons baking powder. Cream butter and sugar until very flufl^y, pour milk in, stirring while it is being poured, add baking powder to flour and sift 5 times. Beat whites of eggs to stiffs froth and add last.", "Filling: 2 Cups sugar and i cup water, cook until it threads. Remove from stove and pour over the beaten whites of 2 eggs and flavor. Mrs. Harry Barter.", "WHITE LAYER CAKE", "\\ Cup butter, i cup sugar, \\ cup milk, 2 scant cups flour, i^ teaspoons Calumet baking powder, whites 4 eggs, \\ tea-", "I50 P. E. 0. COOK BOOK", "spoon of vanilla. These measures are level, do not heap. Mix flour and baking powder, cream butter and sugar, add milk and flour alternately, then vanilla and beaten whites. Bake in 2 laye- s in hot oven. Use any desired filling.", "^\"1^ Mrs. Grace Baker.", "- GOLD AND WHITE CAKE White part: i Cup sugar, J cup shortening (Crisco), 2 cups flour, pinch salt, 3 teaspoons baking powder, 3 egg whites, f cup milk, or water (water preferred, more tender), flavoring.", "Yellow part: Use the same ingredients as above, only use a little less shortening (rake off a little) and add the yolks of 3 eggs. Mix as any other cake. Bake i yellow layer and i white one. Use choc'^^^i^'cin*^ as follows: i Cup sugar, J cup mi]k.2^;;§s|^.^^ vablespoons cocoa, 2 table- spoons butter and 2 teaspoons vanilla.", "Mrs. Otto Baker.", "WHITE LATER CAKE", ". . 2 Cups sugar, i scant cup butter, i cup swee^ milk, 3 cups Aour, 3 level teaspoons baking powder, i teaspoon vanilla and whites 8 eggs. Mix, bake and put together with any preferred filling. Mrs. T. O. Elliot.", "P. E. O. CAKE", "I Scant cup sugar, ^ cup butter. Put whites 2 eggs in a cup and fill the cup with sweet milk, add to creamed butter and sugar 2 teaspoons baking powder sifted with 2 cups flour, I teaspoon vanilla. Bake in layers. Filling: Take the yolks of 2 eggs, add to i cup powdered sugar, i teaspoon vanilla. Beat well and put between layers.", "Mrs. Fred Baumer.", "W«ITE CAKE", "I I Cup butter, 2 cups sugar, i cup sweet milk, whites 4 eggs, 3 cups flour, i| teaspoons baking powder, flavoring. Cream butter and sugar and add milk and white of i egg; beat 2 or 3 minutes, then add i cup flour and i egg white and beat as be ' • continue adding flour and egg until 3", "CAKES 151", "cups of flour and 4 eggs have been used. Do not beat eggs first. x-\\dd baking powder in the last cup of flour. Bake in 2 layers and put together with icing.", "Mrs. O. ^' \\RRAKE.R.", "DREAM CAKE", "^ Cup butter, if cups sugar, i cup sweet milk, if cups flour, whites 5 eggs, 3 teaspoons baking powder. Cream the butter, adding the sugar a little at a time until the whole is light and flufl^y. Sift the flour 3 times, then measure and sift with the baking powder, adding this to the sugar and butter, alternating with the milk, then add the stifiiy beaten whites of the eggs. Beat until smooth and bake in 3 layers. The 2 lower layers are frosted with confectioner's sugar and the white of an egg; the frosting for the bottom layer is flavored with lemon, the next with vanilla and the top layer is thickly covered wrth cocoanu-t and is flavored delicately with a few drops of rose water. Mrs. Ella Marsh.", "^ LADY BALTIMORE CAKE", "I Cup butter, 2 cups powdered sugar, i cup milk, juicc^i lemon, whites 6 eggs, 4 cups flour, 2 teaspoons baking pow- der. Rub the butter and sugar to a cream and add the milk; when well mixed, stir in the juice of a lemon and whip very light; stir in alternately the stiff'ened whites of eggs and flour sifted with the baking powder.", "Filling: Boil 3 cups granulated sugar with ^ cup water until it spins a thread. Pour over the beaten whites of 3 eggs and whip until you have a thick cream, then stir in gradually a cup of minced raisins and chopped pecans, with 5 figs that have been soaked soft in lukewarm water, then dried and minced. Spread between layers and frost on top. — Curtis Cook Book.", "WHITE WASHINGTON CAKE", "f Cup butter, 2 level cups sugar, 6 egg whites, 3 cups of flour, 2 teaspoons baking powder, i cup milk, \\ tea- spoon salt and flavoring. Cream butter and sugar, beat whites of eggs to a stiff froth, add them to butter and sugar", "152 p. E.O. COOK BOOK", "and beat well, then sift In flour, salt and baking powder. Add milk and ^ teaspoon vanilla and | teaspoon lemon. Divide into 2 or 3 buttered and floured cake tins and bake in a moderate oven 20 to 25 minutes.", "Filling: Put i| cups milk into a saucepan, with ^ cup sugar and 2 tablespoons butter, and bring to a boiling point. Blend a tablespoon flour with ^ cup milk, add 3 egg yolks and stir until thickened, then add i teaspoon vanilla, i cup nut meats, ^ cup raisins and put between layers. If only 2 layers, half of recipe will be plenty. Cover top with boiled frosting. Mrs. M. S. Coleman.", "WHITE CAKE", "2 Scant cups sugar, ^ cup butter or Crisco (if Crisco is used add a pinch of salt), i cup sweet milk, 3 cups flour, 2 teaspoons baking powder, whites 5 eggs, ^ teaspoon lemon flavoring. Minnie Welch.", "DELICATE CAKE", "J Cup butter, i cup sugar, J cup cold water, pinch salt, 2 cups flour, 2 teaspoons baking powder, whites 4 eggs. Cream butter and sugar, add water slowly with 2 table- spoons of flour. Add remainder of flour sifted with the baking powder. Fold in whites of eggs, flavor.", "Ruby Rice. SILVER CAKE Th^ whites of 8 eggs, 2 cups sugar, i cup butter, f cup milk', j' cups flour, i teaspoon cream of tartar and i of soda. Flavor with rose or vanilla. Mix and bake.", "Mrs. W^oodrow Wilson.", "WHITE CAKE", "i^ Cups white sugar, | cup butter, i cup milk, 3 cups sifted flour, 3 teaspoons baking powder, i teaspoon flavor- ing, whites 3 eggs. Cream butter and sugar thoroughly, sift baking powder with flour twice, add milk and flour alternately to butter and sugar, beat thoroughly, then add flavoring and stifly beaten whites. Bake in moderate oven.", "Mrs. J. H. Eisenhower.", "CAKES 153", "SNOWFLAKE CAKE", "Whites of 4 eggs, ^ cup butter, i| cups sugar, | cup milk, 1 cups pastry flour sifted 4 times with 2^ level teaspoons of baking powder, i scant teaspoon lemon extract. Cream butter, add sugar and beat; add a little of the flour, then milk and flour alternately until all is used. Beat 5 minutes with an upward stroke and always in one direction. Add flavoring and stifliy beaten whites, cutting them in lightly. Bake in moderate oven. Mrs. Clarence Bonnell.", "WHITE CAKE", "2 Cups sugar, J cup butter, i cup milk, 3 cups flour, 3 teaspoons baking powder, 4 egg whites, i teaspoon flavoring. Cream butter and sugar, adding 1 tablespoons of the milk to make creaming easy, sift flour and baking powder several times, adding this with the milk to butter and sugar, alter- nating. Beat well. Flavor and fold in egg whites.", "Ruby Rice.", "ARCHANGEL CAKE", "« Beat the whites of 8 eggs to a stiff\" fi-oth, sift 2 cups of pulverized sugar and beat with i cup of butter until it is light and creamy; to this add 2 cups of flour that has been sifted with a teaspoon of baking powder, \\ teaspoon of salt, continuing to beat as the flour is added. .Add a teaspoon of lemon extract and last of all add the stiffly beaten wnites. Beat all together very thoroughly and bake in a quick oven.", "Kate Harris.", "WHITE LOAF CAKE", "i\\ Cups sugar, ^ cup butter, i cup sweet milk, 3 cups flour, 2 teaspoons baking powder, | teaspoon vanilla ahd 5 egg whites. Mrs. Julian B^ashears.", "SNOW CAKE", "Cream ^ cup butter and i cup sugar, add alternately 2", "cups flour and \\ cup sweet milk. Sift 2 teaspoons baking", "powder in flour and add the stifliy beaten whites of 4 eggs.", "Bake in i loaf. Mrs. A. A. Lehman.", "154 P- E. 0. COOK BOOK", "WHITE LOAF CAKE", "I Cup butter, 2 cups sugar, i cup sweet milk, 3 cups flour, 3 lev^l teaspoons baking powder, i teaspoon vanilla and whites of 8 eggs. Cream the butter and sugar, add the milk, then the flour and baking powder sifted together, then vanilla and lastly the egg whites beaten stiffs. Bake in a loaf. Mrs. A. E. Somers.", "DOLLY VARDEN CAKE", "Whites of 3 eggs, i| cups powdered sugar, \\ cup butter, 2 cups flour with ij teaspoons baking powder. Cream butter and sugar, add stiflly beaten whites of eggs, mix flour and baking powder and lastly the milk and flavoring. Is especially good with fresh fruits. Mrs. M. S. Coleman.", "WHITE LOAF CAKE", "White of 8 eggs, 2J cups of pastry flour, f cup butter, ^ cup water, i\\ cups granulated sugar, 2 heaping teaspoons baking powder. Cream butter and sugar (warm sugar very slightly if butter is cold; never warm butter), pour water on top of butter and sugar, pour slightly whipped whites on top of water (do not stir water in butter and sugar), then add pastry flour and baking powder that has been sifted together 3 times; add extract, beat hard until fine as velvet. Pour into ungreased pan, put in slow oven, let it raise to top of pan, then increase Jieat and finish baking as rapidly as possible without burning. W^atch oven as for Angel Cake, cool oven in same manner; when cake is done it will feel firm under finger tip touch; do not bake too dry It should stay in pan same as Angel Cake. Cut out of pan when cold.", "Igleheart.", "MARBLE CAKE", "White Part: Mix together 2 cups flour, i cup sugar and if teaspoons baking powder, add h cup sweet milk and \\ cup soft butter and whites 2 eggs. Beat hard for 3 minutes.", "Dark Part: Same as white except mix J teaspoon nut- meg, I teaspoon cinnamon and \\ teaspoon cloves with the", "CAKES 155", "dry ingredients and use the egg yolks instead of the whites. Bake in loaf, alternating light and dark.", "Mrs. Harry Woolcott.", "WHITE OR CHOCOLATE CAKE (Never Fails) ^ Cup butter, i cup sugar, 2 cups cake flour, 3 teaspoons baking powder, 3 egg whites, ^ cup milk, \\ teaspoon flavor- ing. Double recipe for larger cake. For Marble Cake divide the dough and to one-half add 2 squares of chocolate, \\ teaspoon soda, scant teaspoon cinnamon and \\ teaspoon cloves. Bake in loaf, alternating light and dark.", "Mrs. G. G. Mugge.", "SOUR MILK CAKE", "I Heaping cup sugar, | cup butter and lard mixed, i egg, I cup sour milk, ^ teaspoon soda, a teaspoon lemon and a teaspoon vanilla, flour to make a stifle batter, add \\ cup chopped nuts to flour before mixing. Bake in loaf.", "Mrs. Fred Baumer.", "Put 2 egg whites in a cup and half fill with butter which has been creamed. Finish filling with milk, add i cup sugar. Sift together 2^ cups flour and 2 heaping teaspoons baking powder, add to the above; flavor, i Whole egg may be used in place of the 2 whites. Beat 5 minutes.", "Ruby Rice. GOOD CAKE I Tablespoon butcci, i cup sugar (heaping), i cup cold water, 2 cups flour, 2 teaspoons baking powder, 2 egg whites beaten stiff (or i whole egg). Beat and bake 40 minutes in lukewarm oven, in greased, floured pan.", "Mrs. W^ V. Rath bone.", "VINEGAR CAKE", "4 Eggs, I cup sugar, i cup flour, i tablespoon vinegar, flavoring. Beat egg yolks un ' very light, then add vine- gar. Beat whites and add sugar to them, mix yolks and whites together, add flour, flavoring and bake.", "■ Mrs. a. a. Lehman.", "156 P. E. 0. COOK BOOK", "GOLDEN CREAM CAKE", "I Cup sugar, ^ cup butter, whites 3 eggs, f cup milk, | teaspoon baking powder, i^ cups flour. Flavor with van- illa. Cream butter and sugar thoroughly, then add milk, flour and eggs beaten well.", "Ice Cream Filling: 2 Cups sugar, f cup water; let boil until it threads, beat this into the whites of 1 well-beaten eggs. Flavor with vanilla. Mrs. W. V. McAdoo.", "GOLD CAKE", "Yolks of 8 eggs, i cup sugar, | cup butter, ^ cup sweet milk, and i^ cups flour, i teaspoon cream of tartar, \\ tea- spoon soda. Flavor with lemon.", "Mrs. Woodrow Wilson.", "HONEY CAKE", "i^ Cups honey, | cup butter, 3 eggs, 5 cups flour, 2 tea- spoons cinnamon, ^ teaspoon salt, i\\ teaspoons soda, 2 tablespoons orange juice. Add nuts and raisins it desired. Bake in a loaf in a slow oven. Mrs. C. E. Combe.", "SUNSHINE CAKE", "Whites of 7 eggs and yolks of 5, i cup sugar, f cup flour, I level teaspoon cream of tartar, i teaspoon vanilla and a pinch of salt. Sift sugar and flovir twice before measuring. Beat yolks and whites separately, yolks first, then whites in the mixing bowl. Put a pinch of salt in whites when beat- ing is begun, when half beaten add cream of tartar, when whites are stiff, add sugar slowly, then beaten yolks, then flour and flavoring. Bake i hour in slow oven.", "Mrs. D. B. Harvey.", "POUND CAKE", "Cream ^ cup butter (scant) and i^ cups pastry flour (sifted once). Beat the yolks of 5 eggs until thick and lemon colored and add i^ cups powdered sugar gradually while beating constantly. Combine the mixtures and add the whites of 5 eggs beaten until stiff, and i teaspoon vanilla. Sift over i teaspoon baking powder and beat thoroughly.", "CAKES 157", "Turn into a buttered and floured shallow square pan and bake in a moderate oven. Remove from pan and cut in squares. Cover with frosting and garnish with nut meats, shredded cocoanut, glaced cherries, candied violets, or candied rose leaves. Mrs. Ella Marsh.", "LOAF CAKE", "2 Cups sugar, 8 egg whites or 4 whole eggs, i cup butter, I cup milk, i\\ cups flour and \\ cup cornstarch or 3 cups pastry flour, 3 teaspoons baking powder. Flavor to taste.", "Mrs. C. E. Combe.", "WHITE FRUIT CAKE", "I Cup butter, 2 cups sugar, i cup sweet milk, 2^ cups flour, whites of 7 eggs, 2 teaspoons baking powder. Mix and add i pound each of seeded raisins, figs, blanched al- monds, \\ pound citron, all chopped fine; i cup cocoanut. Mix batter well before adding fruit. Sift a little flour over fruit berdre adding. Bake slowly 2 hours.", "Mrs. George Morris.", "WHITE FRUIT CAKE", "Work I of a cup of butter until creamy, add gradually 2 scant cups pastry flour, mixed and sifted with \\ teaspoon of soda; then add | teaspoon lemon juice. Beat the whites of 6 eggs until stiff; then add gradually while beating con- stantly i\\ cups of powdered sugar; combine mixtures and when thoroughly blended add | cup of candied cherries, 1 cup each sliced citron and blanched almonds shredded, add I teaspoon almond extract. Turn into a pan and bake in a moderate oven i hour. Kate Harris.", "COFFEE CAKE", "Sift together twice i cup flour, \\ cup sugar, 3 teaspoons baking powder, ^ teaspoon salt, | teaspoon cinnamon. Mix to soft dough with 4 tablespoons melted butter, a well- beaten egg, separate, and | cup sweet milk. Bake a in shallow pan, sprinkle sugar and cinnamon on top.", "Mrs. D. a. Lehman.", "158 P. E. 0. COOK BOOK", "BOSTON CREAM PIE", "-3 cup butter, i cup sugar, 2 eggs, J cup milk, i^ cups flour and 3 teaspoons baking powder. Cream butter and sugar and add well-beaten eggs, then alternately milk and dry ingredients well sifted. Bake in 2 layers and put together with the following English Cream Filling, with whipped cream on top.", "English Cream Filling: i Cup sugar, ^ cup flour, ^ teaspoon salt, 2 eggs, 2 cups milk and i teaspoon vanilla. Mix dry ingredients and milk and yolks well beaten, cook in double boiler, stirring constantly until thick. Remove from fire and cool and fold in whites and flavor.", "Ruby Rice.", "BERWICK SPONGE CAKE", "3 Eggs, I J cups sugar, J cup water, 2 cups flour, i tea- spoon cream of tartar, ^ teaspoon soda, flavor with lemon. Beat eggs separately, add sugar, water and lemon extract to yolks of eggs, then flour sifted with soda and cream of tartar and whipped whites. Bake in a loaf.", "Mrs. G. G. Mi gge.", "WHITE SPONGE CAKE", "Whites of 5 eggs, i cup flour, i cup sugar, i teaspoon baking powder^ i teaspoon lemon extract.", "Kate Harris. SPONGE CAKE", "4 Eggs, I cup flour, I cup sugar, ^ tablespoon lemon juice, a pinch salt. Beat egg whites until stiff, add sugar, flour, lemon juice and salt and well-beaten yolks. Bake in an ungreased pan. Ruby Rice.", "SPONGE CAKE 4 to 6 Eggs, I cup sugar, ^ teaspoon salt, i tablespoon lemon juice, grated rind of half a lemon, and i cup pastry flour. Beat well and bake. Mary Margaret Clark.", "SMALL CHOCOLATE CAKE", "I Cup shortening, i cup sugar, i egg yolk, 2 squares chocolate, § cup hot water, J teaspoon salt, if cups pastry", "CAKES 159", "flour, I J teaspoons baking powder, ^ teaspoon soda, another § cup hot water. Cook and stir chocolate and ^ cup hot water about 3 minutes until thick and glossy. Remove from fire, add egg yolk, shortening, sugar and salt. Stir in dry ingredients, sifted together and second ^ cup boiling water and beat until smooth. Use white of egg for boiled icing. Easy to make and extra good.", "Grace Lane Raymond, Sidney, 111.", "ALMA GLUCK'S CHOCOLATE CAKE", "i^ Cups sugar, i cup butter, 5 eggs, i^ cups flour sifted twice, teaspoons baking powder, 2 ounces grated bitter chocolate, \\ teaspoon pulverized cofi^ee, \\ teaspoon vanilla, J cup milk. Cream the butter and sugar, add the egg yolks and cream until very light; then add the chocolate, melted, the cofi^ee and vanilla and alternately the flour mixed with the baking powder, and the milk and egg whites beaten stiff. Bake in 3 layers in a moderate oven. Put together with whipped cream or any desired filling.", "CHOCOLATE CAKE", "I Tablespoon cocoa (rounding), i tablespoon lard, i heaping cup sugar, i cup sour milk or cream or both, i level teaspoon soda, yolks 2 eggs, i^ cups flour and pinch salt. Bake in loaf. Mrs. Roy L. Seright.", "MAHOGANY CAKE", "I Cup butter creamed with i^ cups sugar, i cup sweet milk, with full teaspoon soda dissolved in it, 3 eggs, 2 scant cups flour, I teaspoon vanilla, \\ cup cocoa sifted with the flour. Cream butter and sugar, add egg yolks and crea.rn again, add milk a little at a time, then add flour and vanilla, then whites of eggs beaten very stiff\". Bake in 3 layers and put together with Mocha Icing.", "Mocha Icing: 2 Cups powdered sugar J cup cocoa, i tablespoon vanilla, 4 tablespoons strong coffee, \\ cup butter. Cream sugar and butter, add cocoa and cream again, then liquids and beat until perfectly smooth.", "Mrs. W. V. Rath bone.", "i6o P. E. 0. \\0K BOOK", "BROWNSTONE F^ONT CAKE", "2 Cups sugar, f cup butter, f ci^chocolate, the yolks of 6 eggs, I cup buttermilk, i level teas|)Oon soda, i teaspoon baking powder and 2^ cups flour. Melt the chocolate with just enough water to soften. Mrs. G. T. Gaskins.", "DEVIL'S FOOD", "2 Cups sugar, J cup butter, ^ cup grated chocolate, i cup buttermilk, i teaspoon soda, 2^ cups flour, i teaspooii bak- ing powder, 3 eggs and a pinch of salt. Flavor with vam^la.", "Mrs. Julian Brashears.", "DEVIL'S FOOD", "Cream | cup butter, add gradually 2 cups sugar, then 3 eggs, beating well. Melt J cup grated chocolate in f cup boiling water. Dissolve i teaspoon soda in f cup sour cream. Add 3 cups of flour alternately with the liquids, beating the batter thoroughly. Bake in layers or large sheet. Miss Emma Wright, Home Advisor.", "DEVIL'S FOOD", "Cook together 2 tablespoons cocoa, ^ cup sweet milk, | cup sugar, 2 egg yolks, let cool and add vanilla.", "Part 2: i Cup butter, i cup sugar, 2 egg whites and i whole egg beaten together, i teaspoon soda in i cup cold coffee, 2^ cups flour. Add custard and bake.", "Mrs. Roy L. Seright.", "' COCOA FUDGE CAKE", "1 Cup sugar, i cup butter, J cup sweet milk, i| cups flourj 2 eggs and i| teaspoons baking powder. Add 2 squares chocolate or i tablespoon cocoa, | teaspoon vanilla, ^ cup nut meats and ^ cup raisins. Use with caramel icing. Mrs. D. A. Lehman.", "DEVIL'S FOOD", "2 Cups brown sugar, | cup butter, , cup sour milk, i tea- spoon soda, 3 cups flour, 2 eggs, J cup chocolate, ^ cup boil- ing water and ^ teaspoon vanilla. Cream butter and sugar and add well beaten egg yolks, melt chocolate in hot water.", "CAKES i6i", "sitt flour and soda together and add this alternately with the milk to the above. Fold in egg whites.", "Ruby Rice. QUALITY CAKE", "• Part i : 4I Ounces bitter chocolate, melted, i cup brown sugar, \\ cup milk.", "Part 2: 7 Tablespoons butter, i cup brown sugar, 3 egg yolks, 2 cups flour, i teaspoon soda, \\ cup sweet milk.", "Combine the ingredients of part i, stirring them until smooth. While the mixture cools prepare part 2. Cream the butter and sugar, beat in. the egg yolks and add alter- nately the milk with the flour and soda sifted together. Stir in part i and bake in 2 layers in a moderate oven for 3c minutes. Put together with white frosting.", "Kate Harris.", "MARBLE FRONT CAKE", "I Cup brown sugar, \\ cup butter, ^ cup milk, 3 eggs, yolks of all and whites of i (reserve other 2 whites for icing), 2 cups flour, I teaspoon soda, and i teaspoon baking powder.", "Part 2; i Cup brown sugar and \\ cup sweet milk, \\ cup cocoa, all cooked together and cooled, then add to part i.", "Mocha Filling: Rub into 2 tablespoons melted butter I cup powdered sugar, a little at a time,^2 tablespoons warm coff'ee, 2 teaspoons cocoa. Spread.", "Mrs. D. A.*Lehman.", "BURNT SUGAR CAKE", "Brown \\ cup sugar, cream i\\ cups sugar, \\ cup buttei) add I cup cold water, 2^ cups sifted flour, 2 whole eggs, 2 teaspoons baking powder and \\ cup burnt sugar. Bake in layers and put together with burnt sugar filling.", "BuRXT Sugar Filling: 2 Cups sugar, \\ cup water, 2 tablespoons milk; \\ cup burnt sugar, cook until thick.", "Bess S. Parish.", "BURNT SUGAR CAKE", "\\ Cup sugar burned and melted, add i cup boiling water, i\\ cups sugar, J cup butter, i cup milk, 3 cups flour, 3 epgs,", "1 62 p. E.O. COOK BOOK", "1 1 teaspoons baking powder and 5 tablespoons of the burnt sugar, I teaspoon vanilla. Use the rest of the burnt sugar in the filling. Mrs. Sam Cape.", "CRUMB CAKE", "3 Cups flour, 3 teaspoons baking powder, i teflspoon nut- meg, I J cups sugar, f cup butter and 3 eggs. Milk to make a stiff batter. Put flour, baking powder, butter, nutmeg, and sugar together (take out about a tablespoon of mixture for the top of the cake), add eggs to mixture, then the milk. Bake in a loaf. Put the tablespoon of mixture on cake before baking. Mrs. Ferd Baumer.", "APPLE SAUCE CAKE", "2 Cups apple sauce, i scant cup sugar or molasses (if molasses is used a little more flour is needed), 3 cups flour, 3 scant teaspoons soda, |