A COMMENTARY ON THE COOK

What deeds of fame are left undone ; What thoughts are left unspoken ; What waiting laurels ne'er are won ; What grand resolves are broken ; Because of soggy bread and pies And viands spoiled in broiling, Of sickly tarts and greasy fries And coffee left a boiling.

—Dr. A. 3. £owen.

Library of Congress

2010 474639

Maquoketa's Favorite Dishes

The Cook Book Committee of the Woman's Society of the Congregational Church take this opportunity of thanking all who so kindly con- tributed their choice recipes to this collection. We regret not being able to publish all the material furnished; but as the recipes numbered several hundred, some being duplicates, a pro- cess of careful comparison and selection became necessary for the completeness of the book, and the representing of each contribution. If all the recipes sent in do not appear, it is not from the lack of appreciation, but from lack of space in a volume so limited by the low price asked.

The Committee and the Society thank the kind friends and the liberal business firms for the interest shown and help given. We have striven to make the book representative, not only of the Society, but of our home city.

KITCHEN TIME TABLE

OF WEIGHTS AND MEASURES

2 Gills cup or y2 pint

One pint of liquid _. 1 lb.

Two cups of granulated sugar 1 lb.

7.y2 cups powdered sugar 1 lb.

4 cups of flour — 1 qt. or 1 lb.

2 heaped cups of butter _ 1 lb.

2 tablespoons of flour _ 1 ounce

1 tablespoon of butter - _ 1 ounce

Butter size of an egg 2 ounces

1 tablespoon of liquid - yz ounce

Beans _ _ 8 to 10 hours

Beef, rare, per lb _ 8 to 10 minutes

Beef, well done, per lb _ _12 to 15 min.

Bread „ _..40 to 60 min.

Biscuit ..10 to 20 min.

Cake, plain _ . _ 20 to 40 min.

Cake, sponge 45 to 60 min.

Cookies _ _ 10 to 15 min.

Custard — 15 to 20 min.

Chickens, 3 to 4 lb 1 to \l/2 hours

Fish, 6 to 8 lbs _ 1 hour

Gingerbread _ 20 to 30 min.

Graham gems _ _ 30 min.

Lamb, well done, per lb 15 min.

Pie Crust _ 30 to 40 min.

Pork, well done, per lb. _ 30 min.

Potatoes _ 30 to 45 min.

Pudding, bread rice and tapioco 1 hour

Turkey, 10 lbs 3 hours

VEGETABLES

Greens — Dandelions \Yz hours

Spinach _ — 25 to 30 min.

String Beans 1 to 2 hours

Green Peas _ 20 to 30 min.

Beets _ 1 to 3 hours

Turnips 1 to 3 hours

Squash _ 1 hour

Potatoes, boiled _ 20 to 30 min.

Potatoes, baked 1 hour.

Corn _ _ _ 20 min.

Carrots _ _ ^ to 1 hr.

Asparagus 15 to 25 min.

Cabbage _ _ „ -1 to 3 hours

Alf. S. ("Nasby") Butterworth, 136 Main Street 5

Soup Stocks. Soup stocks are made from meat. The meat with bone if possible, is put on the stove in cold water and boiled slowly until meat falls from the bone. Grease should be removed after cooling.

The stock may be flavored with onion, celery, or any vegetables. Rice, spaghetti or noodles are used if a thick soup is desired.

Foundation for Soups Made With Milk. 1 quart milk, 1 table- spoon butter, 1 teaspoon chopped onions ; y2 tablespoon of flour ; 1 stalk celery ; 1 teaspoon salt ; y> saltspoon white pepper. Cook milk, celery and onion 20 minutes in double boiler ; cook the flour and but- ter together five minutes, being careful not to brown it ; then pour it into the soup, add the seasoning, and it is ready to finish in any way.

Bouillon. Take a fifteen cent leg of beef, boil six hours; one hour before done add one-third of a lemon peel, three heads of cloves, a little nutmeg, 4 stalk of celery, a little red pepper, a few leaves of parsley, y2 onion ; salt to taste. When done strain into a crock and when cool skim off grease; heat slowly when preparing to serve.

Tomato Soup. 1 can tomatoes, 1 pint of water; 12 pepper- corns, bit of bay leaf; 4 cloves; 1 teaspoon sugar; 1 slice onion; 1 teaspoon salt ; y$ teaspoon soda ; 2 tablespoons butter ; 2 tablespoons flour.

Cook first seven ingredients 20 minutes. Strain. Add salt and soda ; mix the flour with an equal amount of water until smooth ; add more water until thin enough to pour. Stir soup while adding the thickening gradually, boil 5 minutes ; strain, add butter, serve with croutons.

Tomato Bouillon. 3A cup tomatoes, 2 cloves, y$ teaspoon su- gar, y2 teaspoon sliced onion, % cup water, small bay leaf. Sim- mer all together until it is reduced to original amount of tomatoes. Strain and add salt, pepper, cayenne and reheat. Serve in hot cups.

Hazel E. Morse.

Only News Depot in City "Nasby," 136 Main Street

Only Exclusive Sporting Goods Department

Tomato Bisque. 2 cups cooked tomatoes, i tablespoon chopped onion, i teaspoon sugar, 6 cloves, teaspoon soda, 2 tablespoons flour, 2 tablespoons butter, i y2 teaspoons salt, teaspoon pepper, 2 cups milk. Cook onion, tomato, cloves and sugar together for five minutes. Strain through sieve and add soda. Melt butter, add flour, salt and pepper to melted butter. Add milk gradually and cook until slightly thick. Add strained tomato to the milk gradually. Serve very hot. Ruby Jucksch.

Duchess Soup, i quart milk, 2 large onions, 3 eggs, 2 table- spoons butter, 2 tablespoons flour, 2 tablespoons grated cheese, salt and pepper. Fry the onions and butter together for eight minutes, then add the dry flour and cook 2 minutes longer. Stir into the milk and cook ten minutes. Rub through a strainer and return to fire. Now add cheese. Beat the eggs with a speck of pepper and y2 tea- spoon of salt. Hold the colander over the soup and pour the eggs through and set back for three minutes where it will not boil. The cheese may be omitted if it is not liked.

Mrs. Jennie Squiers Mitchell.

Cheese Soup. 1 quart of milk, 4 or 5 slices of carrot, 2 or 3 slices of onion, y2 bunch of celery. Boil one-half hour in double boiler and just before removing from the fire add y2 cupful grated cheese. Mrs. Helen Sanborn Howes.

Oyster Stew. Pour liquor off of oysters, put into a colander and wash thoroughly, removing any pieces of shell; put on oysters in a pint of boiling water, and set on stove until oysters come to top ; heat one quart of milk with a lump of butter, salt and pepper, and pour into the oysters. Serve immediately.

Oyster Bouillon. Chop 1 quart of oysters, 1 slice of onion, and the outer stalks of 2 bunches of celery. Cover with 1 quart of water and let simmer 10 minutes. Strain clear with the shell and white of an egg, season with a saltspoon of white pepper, a teaspoon of salt. Serve in cups with a spoonful of whipped cream on top.

Celery Soup. Boil 12 stalks of celery, cut in small pieces, in 3 pints of water for y2 hour. Add % an onion and 2 blades of mace and pass through a sieve. Mix 1 tablespoon of flour and a heaping tablespoon of butter; add to the soup a pint of milk and salt and pepper to taste. A cupful of cream added just before serving makes a great improvement. Mrs. Owen McCaffrey.

In Maquoketa — "Nasby," 136 Main Street

Subscription Agency, "Nasby," 136 Main Street 7

Corn Bouillon. Cook 1 can of corn until tender ; rub through colander and return to the sauce pan ; add salt, pepper, rich milk and 1 tablespoon butter, into which a tablespoon of flour has been blended. Let come to a boil and serve in cups with a liberal spoon- ful of whipped cream to each cup. Mrs. G. L. Johnson.

Bean Soup. Soak one cup of beans in cold water over night ; boil till tender, then mash and strain through a colander, pressing through with a wooden pestle. Add 2 quarts of stock, one cup of milk, 1 grated onion, salt, pepper, and curry to taste. Half a gill of catsup improves the flavor.

Potato Soup. Thinly slice enough raw potatoes to make 1 pint, with one to four small onions, as preferred, and boil in one quart of cold water until perfectly tender. Put this through the colander and add 1 pint rich milk, and season with salt, pepper and salt to taste ; serve hot.

Potato Soup. 6 medium sized potatoes, 2 onions, l/2 stalk cel- ery. Boil all together in plenty of water. When well done mash thor- oughly. Make a cream dressing of 1 quart milk, 1 tablespoon but- ter, and same of flour; mix with boiled vegetables and season to taste. Very nice made with rice and celery. Mrs. Alice A. Krepps.

Quickly Made Soup. Place 1 tablespoon butter in a stew-pan till it boils but does not brown. Add 2 tablespoons flour. When all is thoroughly mixed add 1 teaspoon salt, 1 teaspoon celery salt, 1 saltspoon white pepper. Boil 1 quart milk and add the hot thicken- ing. Remove the bone and skin from 1 small can salmon; mince or chop it ; add the fish to the milk ; let boil up and serve immediately.

Italian Soup. Break into small pieces enough macaroni to make 2 cups. Boil with a cup of tomatoes, y2 an onion, a little butter and 2 cups water until tender, if too thick add more water and the juice of y2 a lemon. Serve without straining. Mrs. B. F. Prussia.

Beef Vegetable Soup. Take soupbone, cover with cold water and let boil slowly, skimming thoroughly; an hour before dinner chop fine one-half head of cabbage, 3 or 4 good sized potatoes, 1 tur- nip, 2 carrots, 1 tomato, half a root of celery, one onion, and a cup of corn, (peas may be added if desired). Add with chopped meat to soup, season with salt and pepper and a few cloves.

Gansert's Celebrated Chocolates — "Nasby," 136 Main

Subscribe for those Magazines now — "Nasby"

Vegetable Soup. Left over carrots, turnips, celery, onions, etc., may be used. If none are available, take i cup of raw carrots, and i cup of turnips (cut in cubes), celery and onion chopped fine. Cover with cold water and salt. Let simmer for an hour or two add- ing water to keep covered. 20 minutes before serving add 1 pint of stock. Thicken slightly with 1 tablespoonful of flour blended. Add any other vegetable flavoring desired.

Noodle Soup. Beat 1 egg thoroughly, add to it ^ egg shell

of milk, a pinch of salt, and all the flour it will take up. Make 2 sheets of this, roll very thin. Let them partially dry out, then roll like jelly roll and cut in very thin slices. Add to your stock 15 min- utes before serving and boil hard.

Soubise Soup. 2 cups stock, 4 tablespoons butter, 4 table- spoons flour, 1 teaspoon salt, % teaspoon pepper, 1 cup cream or milk, 2 egg yolks, % cup grated cheese. Melt butter. Add dry in- gredients. Add stock gradually. Cook until it thickens. Heat cream with one tablespoon chopped onion. Strain cream and add to soup. Pour it gradually upon the beaten egg yolks.

Mrs. J. C. Nitzsche.