FISH, OYSTERS AND SHRIMPS

Codfish Balls. 4 e. mashed potatoes 2 well beaten eggs

3 c. boiled codfish Butter

Mince codfish fine and add butter. Mix well and add the well beaten eggs, beating all together. Drop by spoonfuls into hot lard and fry like doughnuts.

Clam Chowder. 50 clams (soft or long clams

best) 6 Boston crackers

7 or 8 potatoes y2 lb. fat salt pork

1 can tomatoes Salt

2 medium-sized onions Cavenne pepper

1 T. flour 2 t. butter Minced parsley to taste 2 qts. cold water

Cut pork into bits and fry it in soup kettle, add sliced onions and cook also, then put in tomatoes, potatoes, sliced and parboiled and cook two hours over a moderate burner. Chop clams, split crackers in a cup of milk. At the end of two hours, put clams and crackers into pot, season and boil one-half hour. Stir in the creamed butter and flour and bring to a fast boil before turning out.

Deviled Sardines.

Cut some neat fingers of bread and fry them a golden brown. Drain them well and sprinkle rather thickly with grated cheese and cayenne pepper. Heat the sardines by putting them into the oven, well covered with oil and dusted with black and cayenne pepper, and a little salt. When thor- oughly hot, place a sardine on each finger of bread. Squeeze a little lemon juice on each and serve hot.

Escalloped Oysters.

2 c. rolled crackers 1 qt. oysters

1 c. melted butter Pepper and salt

1 c. boiling water 1 c. milk

Pour the melted butter over the crackers. Alternate a layer of oysters and a layer of crackers until all is used. Sea- son with pepper and salt. Moisten with milk and boiling water.

14 THE SHOREWOOD COOK BOOK

Herman F. Laabs

Fine Furs

4 1 7 Twelfth Street Milwaukee, Wis.

THE SHOREWOOD COOK BOOK 15

Fish Chowder.

Cut three or four slices of salt pork into strips and fry them in an iron kettle ; skim out the pork, leaving the fat. Put into the kettle alternate layers of fresh cod, slices of potato and onions, fried pork, and Boston hand crackers, split. Season the layers with salt and pepper. Cover the whole with boiling water, or water and milk. Boil slowly about one hour.

Fried Oysters.

Choose large oysters, drain them on a cloth and dip into beaten eggs. Roll in fine cracker dust and fry until brown in hot butter. Season with salt and pepper. Some prefer part lard for frying. Serve very hot.

Oyster Croquettes.

y2 pt. raw oysters 3 T. cracker crumbs

Yz pt. cooked veal 2 egg yolks

1 heaping T. butter

Chop the oysters and veal very fine. Soak the crackers in the oyster liquid and mix all together in shape. Dip into beaten egg. Roll in cracker crumbs and fry in hot lard.

Pickled Oysters.

Put your oysters into a kettle. If they have not sufficient liquid, add some water, and boil them until they ■ are done. Take out the oysters and throw them into cold water. Strain the liquid and put back into the kettle. Add vinegar and salt to taste. Sprinkle the oysters with allspice, cloves, mace and whole pepper. Pour the liquid over them and cover until cold.

Salmon Sandwich.

1 can salmon Vinegar

1 T. horse-radish Parsley, cut fine

Mustard, prepared Salt

To one can salmon add the other ingredients. Mix thor- oughly. Spread wheat bread with butter and lettuce leaf and apply above mixture.

16 THE SHOREWOOD COOK BOOK

West Side Clothing Co,

1601-03 Vliet St. Men's, Boys' and Children's

Clothing and

Furnishings

THE SHOREWOOD COOK BOOK 17

Salmon Loaf — No. 1.

1 can salmon 1 c. bread crumbs

1 T. chopped parsley 3 eggs

3 T. melted butter ' y2 t. salt

Grease the mold and steam one hour. Make a cream sauce and add all salmon juice. Flavor with catsup and lemon juice. Very good served with potato chips.

Salmon Loaf — No. 2.

1 can salmon 4 T. melted butter

3 eggs, beaten light y2 c. cracker or bread crumbs

Mix the salmon, eggs, butter, and cracker or bread crumbs: to a smooth paste. Steam one hour and serve with the fol- lowing sauce :

1 small T. flour 1 T. butter

y2 c. sweet milk 2 T. catsup

Pepper and salt to taste 1 ^gg (well beaten)

Thicken milk with the flour and add the butter, catsup, pepper, and salt. Just before taking up, add the well beaten tgg, boil a minute, and pour over loaf.

Baked Fish (Very Good).

Sprinkle the fish with salt and fill with stuffing, sew and skewer the edges together. Cut gashes on each side across the fish, and put strips of salt pork or bacon into them. Or put pork below and on top of fish. Grease the baking sheet and place the fish on it, dredge with flour, salt and pepper, put: the sheet into a baking pan with pieces of pork fat under the fish. Baste every 10 minutes. Bake a 1 lb. fish one-half hour. May be served with a sauce or with filled baked tomatoes.

Stuffing for Baked Fish.

1 c. fine bread or cracker 2 t. chopped pickles

crumbs 1/a t. pepper

1 t. chopped onion or juice 1 r. lemon juice

y2 t. salt Ya cup melted butter ]/2 t. chopped parsley

Milk or water to moisten. Mix the ingredients thorough- ly, Use enough liquid to make the stuffing stick together.

18 THE SHOREWOOD COOK BOOK

H. W. BUEMMING. A. I. A. ALEXANDER C. GUTH

BUEMMING ANDIGUTH

ARCHITECTS

521 JACKSON ST.

THE SHOREWOOD COOK BOOK 19'

Salmon Timbales.

I3-2 lb. salmon, cooked 3 t. salt

1 pt. cream y2 t. pepper

1 c. stale bread Nutmeg or mace Y\ c. butter 4 eggs

y2 c. mushrooms

For a quart mould or a dozen small moulds use one and one-half pounds of salmon. Cook salmon and let cool. Free from bones and skin. Canned salmon may also be used. Put bread and cream together and cook until smooth. Chop, pound and sift the salmon and add the seasoning. Mix all ingredi- ents, except the eggs, and let cool. Then add the beaten eggs. Pour the mixture into small moulds or cups and set them into a pan containing hot water and bake thirty minutes. Turn them out on a hot platter, put a sprig of parsley in the center of each and pour about them cream or Bechamel sauce*

Shrimps in Tomato Cases.

l^j c. shrimp 1 c. soft bread crumbs

6 medium sized tomatoes % c. cream

2 T. butter Salt

2 slices onion Paprika

Break shrimp into small pieces. Prepare tomatoes, by cutting in halves, removing the pulp, and inverting on a sieve to drain. Melt butter in a sauce pan, add onion slices and brown them slightly, then remove and add tomato pulp. Cook this until reduced to one-half, and add the bread crumbs.. When thoroughly mixed remove from fire and add cream,, the shrimps and a good seasoning of salt and paprika. Fill the tomatoes, cover with buttered crumbs and bake quickly until browned. Serve either on lettuce or rounds of bread sauted in butter.

Baked Fish with Tomato Sauce.

Place the fish in the dripping pan with salt, pepper, small lumps of butter, and three tablespoons of tomato catsup (or strained canned tomatoes) poured over the top. Just before baking, add a little boiling water, baste frequently while bak- ing. A four pound fish must bake one hour. When tender and nicely browned, remove carefully to a warm platter and make the following sauce :

20 THE SHOREWOOD COOK BOOK

North Ave. Fuel Co.

Coa I Coke Wood

3000 North Avenue

Phone Kilbourne 95

THE SHOREWOOD COOK BOOK 21

Tomato Sauce.

Add to the boiling water in the dripping pan enough water to make the required quantity of sauce. With a four pound fish you will have almost enough to fill an ordinary sized gravy boat. Thicken with flour stirred smooth with water to thin gravy, and add two tablespoons of strained canned tomatoes, two tablespoons tomato catsup, one of Worcestershire sauce, the juice of half a lemon, and salt and pepper to taste. The canned tomatoes may be omitted by adding more catsup. Cook several minutes, stirring constant- ly and serve very hot.

White fish Bunch of parsley

1 qt. milk Little nutmeg

yA lb. flour 1 t. salt

5 small onions *4 c- butter

34 t. white pepper 2 ^gg yolks Sprig of thyme

Steam a white fish, five pounds or less. Pick out all bones and season lightly with pepper and salt. Mix the milk, flour, finely chopped onions, thyme, parsley, nutmeg, salt and white pepper and put over a quick fire until it becomes a thick paste. Take from fire and stir in butter and yolks of eggs and mix well together. Pass through a sieve. Put some of the strained sauce into a baking dish, then a layer of fish and another of sauce, and so on, until fish and sauce are used up. Pour sauce on top and sprinkle lightly with bread crumbs and grated cheese. Bake one-half hour.

Halibut Au Gratin.

Cut 2 lbs. of halibut into fillets, cover with J/2 c. buttered bread crumbs and 1 c. milk. Bake 30 minutes.

Melt 2 T. butter and 2 T. flour, J/2 t. salt, a dash of paprika. Stir until smooth, add 2 c. milk and cook 5 minutes. Add 1 c. of grated cheese and when melted add 1 tgg slightly beaten and Yz t. Worcestershire sauce.

22 THE SHOREWOOD COOK BOOK

Compliments

Nash Sales Co.

Nash - LaFayette Cars

Broadway at Oneida

^Milwaukee

THE SHOREWOOD COOK BOOK 23

Baked Ham with Sherry Wine.

Spread a slice of raw, smoked ham one-half inch thick, on both sides with dry mustard, cover with one-fourth cup brown sugar. Put into baking dish, add Sherry wine one- half inch deep. Bake about one hour and baste from time to time with a little water.

Baked Hash.

Cut up small, any kind of cold, fresh meat. Add to it, about one-third the quantity of bread crumbs, with a lump of butter, cut up, a little chopped onion, pepper and salt. Mix well and put in a baking dish. Cover with milk and let it soak until the bread is perfectly soft. Stir well together and bake. If you have gravy on hand, it will answer as well as butter, in preparing this appetizing breakfast dish.

Beef Tongue a La Jardiniere.

Boil a fresh beef's tongue one hour. Skin and lay in your roaster, upon a layer of vegetables, cut in dices — carrots, turnips, celery, potatoes, peas, beans, and if you can get them, button onions and small round tomatoes. Pour over the above some of the water in which the tongue was boiled ; cover and cook slowly two hours, if tongue is large. Remove the tongue, keeping it closely covered and hot, while you take out the vegetables with a skimmer. Thicken the gravy with browned flour. Place tongue on dish, arrange the vegetables about it, and pour some of the gravy over all, serving the rest in a sauce-boat.

Casserole Roast.

3 or 4 lb. rump of beef 1 c. onions

1 slice salt pork 1 c. celery

1 c. carrots A few pepper corns

1 c. turnips 2 c. water or stock

Fry out the pork, brown the meat on both sides in the fat. Cut the vegetables in small pieces. Place meat into casserole with the vegetables around it, pour on the water, cover and cook three hours.

24 THE SHOREWOOD COOK BOOK

We Sell You More Than "Just Lumber"

For every dollar spent you get the benefit of

Complete Lumber Service

Factory-built Garages

Special Millwork

Home Builders' Free Plan Service

Phone Lincoln 5720

John Schroeder Lumber (p.

Z# Dozen Boards or a Dozen &7r/oac/s" Foot of Walnut St. -•- MILWAUKEE, WIS.

THE SHOREWOOD COOK BOOK

Caviar Bouchees.

While there is no caviar that is not salted, the best varieties contain much less than the cheaper. Best of all varieties is the Malossel, which means in Russian, little salt. As it is so delicate, it is put up in tin boxes and kept in cold storage. In Russia, it is served with chopped onions or parsley and a bit of lemon as an appetizer. Here there are variations in its service, one of the nicest ways being the following: Spread fried circles or fingers of bread with a thin layer of caviar. In the center place a large olive with the stone removed and the cavity filled with minced red peppers. Hold olive in place with a few drops of mayonnaise dressing and put tiny dots of same about border.

Chicken a La Mode de Bresse.

2 small chickens, cut in pieces

2 T. butter 1 pt. thick cream 1 onion 2 egg yolks

Salt 1 small can mushrooms

Pepper Parsley

1 c. bouillon

Put the chickens and butter into a saucepan and cook until browned. Add the bouillon, onion and parsley, and season well. Let cook for one hour. A quarter of an hour before serving, take out the parsley and onion and add the mushrooms. After the mushrooms have cooked for ten min- utes, put in the cream and allow it to heat without boiling. Thicken with the yolks of eggs beaten up, stirring them in slowly. Serve on toast. If desired, add a little lemon juice or slice of a lemon. This is enough for eight persons.

Creamed Chicken.

3 £y2-\b. chickens 1 can mushrooms

2 sweet breads 3 qt. cream or milk 12 T. butter 15 T. flour

Boil chickens and sweet bread. When cold, cut up as for salad. Melt butter and flour together and pour hot cream over this. Stir until it thickens. Flavor with a little grated onion and a very little nutmeg. Season highly with black and red pepper and salt. Put a layer of prepared chicken in a baking dish, then a layer of dressing and so on, until the dish is filled. Then cover with bread crumbs and a few pieces of butter. Bake fifteen or twenty minutes. This will serve twenty-five people.

26 THE SHOREWOOD COOK BOOK

Be Sure to Specify a

Heil Quality- Tank

for your new garage or heating system.

Heil Tanks are guaran- teed in every particular.

The steel is 3-16 inches thick, painted with a rust resisting asphaltum paint.

The first cost is your only cost.

Don't experiment — buy quality.

Twenty- Sixth and Montana Avenues

Welded Steel Tanks of all Kinds

THE SHOREWOOD COOK BOOK 27

Chili Con Carne.

1 lb. chopped beef 1 tan tomatoes

2 good sized onions 1 can kidney beans Pepper Celery

1 t. Chili powder Salt

Brown the onions in butter. Add the beef and a little water. Then add the tomatoes, kidney beans, celery, salt, pepper, and chili powder.

Chili Con Carne. 1 lb. beef, mostly lean 1 pt. red kidney beans

1 c. sifted pulp of sweet red 1 clove peppers Garlic

Cut the beef into one-half inch cubes and broil until brown on all sides. Add the pulp of sweet peppers, which have been boiled until soft, in water enough to float them. Remove skin and seeds before sifting. Add the clove, the beans and the garlic, crushed with a fork. The best results are obtained by using dried beans, which have been soaked in cold water for a day or more and allowed to simmer in clear water until tender. The canned beans may be used if more convenient. Cover closely and simmer until meat begins to fall apart. Serve with corn bread, baked crisp in very thin sheets.

Chicken Saute a La Bordelaise.

2 small chickens 3 onions

16 small potatoes Y\ lb. butter

6 medium-sized artichokes 1 pt. bouillon

6 carrots 1 small piece garlic

Pepper Parsley Salt

Cut chickens into pieces and brown in two-thirds of the butter. Rub the sides of the pot, or casserole, with the garlic. Pare the potatoes and cook them slowly in the rest of the butter. Prepare the artichokes by letting them cook twenty minutes in boiling water with a little salt. Drain off the water, add a large piece of butter and let them simmer until served. Boil carrots until soft. Cut the onions into slices, soak in a little milk, roll in flour, and fry so that each piece will be separate. Wash the parsley and dry, then dip into boiling lard until crisp. Place the pieces of chicken on a platter garnished with the vegetables and serve gravy separately.

28 THE SHOREWOOD COOK BOOK

WEST SIDE BANK

THIRD AND CHESTNUT STS.

THE SHOREWOOD COOK BOOK 29

Chicken Pie.

Cook the chicken until quite tender. Add plenty of butter, salt and pepper. Make a good, rich crust of baking powder biscuit dough, and line the sides of a pudding dish with this crust. Place the chicken into this with at least one quart of liquid in which it was boiled. Cover with crust and bake. When done, cut a round hole in the center of crust and remove the piece. Pour in balance of gravy, which is thick- ened with a little flour dissolved in a little cold water, and return crust. It is then ready for the table.

Chop Suey — No. 1.

2 large onions I J/* lb. chopped meat

1 heaping T. drippings 1 qt. tomato sauce

Fry the onions in the drippings. Add the chopped meat (veal, pork and beef). Simmer ten minutes. Parboil in salt water noodles made of two eggs. Add these to the meat. Pour over this the tomato sauce. Season to taste. Allow to simmer one-half hour. Then place in baking dish and bake one-half hour.

Chop Suey— No. 2.

1 lb. round steak Onions

1 c. cooked rice Pepper

1 c. cooked macaroni Salt

2 c. strained tomatoes

Grind the steak in a meat grinder and brown in frying pan. Add the tomato sauce, then rice and macaroni. The amount of onions used depends on one's tastes. Season and serve hot.

Use one pound chopped beef. Brown six small onions in butter. Add a bunch of English celery and boil one can tomatoes with this mixture. Make noodles out of one egg, boil in salt water and drain. Add this to first mixture with salt and cayenne pepper to taste. Then bake for one-half hour. Baked or escalloped potatoes go very nicely with this.

30 THE SHOREWOOD COOK BOOK

Monarch Brand

FANCY CREAMERY BUTTER

(^Always Good

LAABS BROTHERS COMPANY

DISTRIBUTORS

THE SHOREWOOD COOK BOOK 31

Filled Cabbage.

1 head cabbage y2 lb. pork, chopped

1 lb. round steak, chopped Seasoning for meat

Boil cabbage in salt water for one-half hour. When cool, put in double boiler one layer boiled cabbage and one layer chopped meat until boiler is filled, having last layer of cab- bage. Boil about three hours. When ready to serve put on platter, pour over following sauce and garnish with parsley :

Butter, size of walnut 1 c. water that cabbage was

1 T. flour boiled in

1 c. clear water

Brown the butter, add the flour and the water. Boil until it thickens. When serving, cut same as cake.

Ham and Noodles.

Chop ham fine. Make layers in dish alternating with boiled noodles. Cover with the following: 1 pt. milk, three eggs, salt and pepper, lemon juice. Bake in oven one hour.

Ham Mousse.

2 c. cold boiled ham *4 c. cold water

2 t. prepared mustard j4 c- boiling water

Few grains cayenne ^2 c. heavy cream

1 T. granulated gelatine

Chop boiled ham fine with the mustard and cayenne. Soak the gelatine in cold water three minutes, then dissolve in the boiling water and add to the ham. When well mixed, add cream, beaten stiff. Turn into mold, chill and garnish with asparagus and pimento. Serve with mayonnaise dressing.

Hasenpfeffer.

Use either rabbit or beef. Put the meat in a stone jar and cover with a mixture made of equal parts of vinegar and water. Add to this one small onion, salt, pepper-corns, cloves and one bay leaf. Let the meat remain in this brine for two or three days. Then remove and brown in butter. Turn it often and add gradually some of the liquid. When done, add a cup of rich sour cream and three or four ginger snaps to the gravy and serve hot.

32 THE SHOREWOOD COOK BOOK

Phone Hanover

The Paul E. Mueller Co, HEATING

CONTRACTORS

Steam, Vapor, Hot Water Heating

and Sprinkler Systems.

Ventilating and

Power Plants

ESTIMATES PLANS

FURNISHED PREPARED

Reed and Oregon Streets

THE SHOREWOOD COOK BOOK 33

Jellied Veal Tongue.

y2 doz. veal tongues Salt

Vinegar Whole pepper

Onion Cloves 1/3 bay leaf

Wash the veal tongues and boil in enough water to cover. Add one-third as much vinegar as water, an onion, bay leaf, salt, whole pepper and cloves. When tender remove tongues and strain liquid through cheese cloth wrung in cold water. This will remove grease and spices. When tongue is cold enough to handle, skin same and cut once lengthwise. Arrange in a bowl and add the strained liquid and set aside for one day to form a solid jelly.

Meat Cakes.

Use cold meat, chopped and seasoned with salt and pepper. Put a spoonful of egg batter on the griddle. On this put a spoonful of chopped meat. Cover with batter. When browned on one side, turn and brown on other. Serve hot.

Rechauffe.

Chop two kinds of any kind of cold meat, very fine, and stir in one-half teaspoon of mustard, a cup of milk, a little flour, butter the size of a walnut, pepper and salt. Put in pan and keep stirring until it boils, being careful not to burn it- Spread over triangular half slices of toasted bread.

Sweet-sour Tongue.

Boil fresh beef tongue three to four hours with a few pepper corns, bay leaves, onions, and salt. When done lay in cold water ten to fifteen minutes. Remove skin and cut in thin slices. Strain stock and thicken with flour. Add four to five ginger snaps dissolved in one-half cup vinegar, one- fourth teaspoon ground cloves, one-fourth teaspoon cinnamon, salt and pepper to taste. Add sliced tongue to gravy, let come to a boil and remove from fire. Raisins and blanched almonds may be added to gravy when serving, if desired.

34 THE SHOREWOOD COOK BOOK

Eat More Eggs

Eggs Come in the Original "Sealed Package"

THE hen sends her fruit to you in the original container. No matter when or where you get Eggs you can have them in Nature's own "Sealed Package."

You should eat Eggs the year round. They are rich in vitamines. To make chil- dren grow and put pep in grown-ups there is no better food. Eggs are cheaper than they have been in years. At any price they are the truest economy. The children will delight in eating plain, wholesome fare when the tastiness of good Eggs are added.

There are 100 ways in which Eggs can be used. For eating, baking and cooking there is no real substitute.

Bake your cake with Eggs. Good things to eat taste best when made with Eggs.

MILWAUKEE BUTTER,CHEESE AND EGG EXCHANGE

85 DETROIT ST. (Mayer Bldg.)

THE SHOREWOOD COOK BOOK 35-

Veal Croquettes.

2 oz. butter

2 c. cold, finely

Rind of a lemon

1 well beaten egg

Salt and pepper

3 T. cream

Put butter into a sauce pan. Mince and fry the onion and the veal. Soak a slice of bread in water and squeeze dry and add thyme, chopped parsley, nutmeg, rind of the lemon, salt and pepper. When heated, take from fire and add the cream and the well beaten egg. Mix thoroughly and set away to cool. When cool make into little rolls and dip in beaten egg. Fry in boiling fat.

Veal Loaf. I

3 lb. veal 1 c. rolled crackers

^4 lb. salt pork 3 eggs

Sage Pepper

Bake in a loaf three hours in a slow oven.

Saure Klops.

1 lb. chopped pork 2 eggs

1 c. bread crumbs (scant) 3 medium sized onions

To 3 c. of boiling water add 2 sliced onions, 3 kernels of allspice, salt to taste. Mix pork, one chopped onion, bread! crumbs and eggs, season to taste. Form into balls and drop into the boiling water, boil 15 minutes. Take out meat balls and add to the water a paste of 2 T. flour mixed with 'vinegar or lemon juice, 1 t. sugar and 1 T. butter. Let boil, take from fire, and slowly add the yolk of 1 egg, beaten. Chopped dill adds to the flavor.

THE SHOREWOOD COOK BOOK

You will be interested to know the merits of the new

"National" Pressure

Cooks a complete meal of meat, vegetable and desserts all at one time, over one burner, in 30 minutes, and the flavors .will not blend.

Old hens and roosters cooked tender in 40 minutes. Food flavors are better because there is no loss of juices in cooking.

Saves money on fuel, grocery and meat bills. Lasts a lifetime when properly cared for.

Sold in Milwaukee at

Gimbel Brothers

THE SHOREWOOD COOK BOOK 37

VEGETABLES.

Baked Pork and Beans.

Soak one quart of beans in cold water over night. In the morning, put them in fresh, cold water and simmer until soft enough to pierce with a pin, being careful not to let them boil until they burst. If you wish, boil one onion with them. When soft, turn them into a colander and pour cold water through them. Place them in a bean pot. Pour boiling water over one-fourth pound of salt pork, half fat and half lean. Scrape the rind until white. Cut the rind in one-half inch strips and bury the pork in the beans, leaving only the rind exposed. Mix one teaspoon salt, one teaspoon mustard, and one-fourth cup molasses in a cup. Fill the cup- with hot water and when well mixed, pour this over the beans. Add enough more water to cover the beans. Keep covered with water until the last hour, and then lift the pork to the surface and let it become crisp. Bake eight hours in a moderate oven.

Baked Mashed Potatoes.

2 c. mashed potatoes (cold) 1 c. milk or cream 2 T. melted butter Salt

2 eggs Pepper

Stir butter well with potatoes, add eggs, beaten stiff, then cream. Season to taste. Beat mixture well, place in greased pudding dish and bake in quick oven until brown. Serve hot.

Escalloped Potatoes.

1 qt. cold, boiled potatoes y2 c. bread crumbs 1 pt. thick cream sauce Salt and pepper

Slice the potatoes into thin slices. Butter a dish and put in alternate layers of sauce and potatoes, seasoning potatoes with salt and pepper. Cover last layer of same with bread crumbs. Dot with butter and bake twenty minutes.

Escalloped Onions.

Use cold boiled onions. Put into a buttered baking dish a layer of onions, salt, pepper, bread crumbs, and pieces of butter, and so on until the dish is filled. Pour over all a little cream or milk, and bake twenty minutes.

38 THE SHOREWOOD COOK BOOK

IN PLANNING YOUR NEW HOME OR TO

MAKE THE BEST OF YOUR

PRESENT ONE

Heat With Oil

It will pay you to install the BERRYMAN system of oil heating. It is the best and most economical oil burner on the market, and can be installed in any heating system.

It is all automatic, makes less noise, burns cheaper oil, and is simple and durable.

When used in connection with our special oil-burn boiler, the BERRYMAN system of oil heating your fuel consump- tion will compare with hard coal at from $7 to $8 a ton. There is no waste of fuel, and no dirt.

Visit our show-room and let us show you how the BERRY- MAN will give you better heat and reduce your fuel bill.

Juttner Heating Company^

Office and Showrooms: ' 432 Jefferson St.

THE SHOREWOOD COOK ROOK 39

Fried Tomatoes.

Pare tomatoes that are not too ripe. Slice them rather thick and dip them into bread crumbs. Fry in butter until richly browned. Sprinkle with a little salt. They are delicious.

Ttalian Macaroni.

1 lb. beef 3 or 4 cloves

2 stalks celery Salt

Sprig of parsley y2 or 1 lb. spaghetti or

Carrot macaroni

Use of the round of the beef, or any part good for stews. Boil all ingredients, except the macaroni, three or four hours, with only enough water to stew down to a rich gravy. An hour before serving, boil the macaroni in plenty of water and salt. When done, drain and put on a platter and dress with the strained gravy. Serve with the meat.

Y^ lb. macaroni 1 T. butter

3 pt. boiling water 1 T. flour

iy2 c hot milk 1 t. salt

2/Z c. cracker crumbs 1 c. melted butter

Break the macaroni into three-inch pieces and put into the boiling water. Boil twenty minutes, or until soft. Drain in a colander and pour cold water through it to prevent stick- ing. Cut into inch pieces. Put into a baking dish and cover with a white sauce made with the hot milk, butter and flour. Add the salt. Mix one cup melted butter with the cracker crumbs and sprinkle over top. Bake to a light brown.

Noodle Pancake.

For one soup-plateful boiled noodles, take one egg and two tablespoons milk. Mix all well, and add a little flour. Fry in plenty of butter until light brown on both sides. Turn it on a cover. Serve with sugar and cinnamon.

THE SHOREVVOOD COOK BOOK

Louis Dobbratz Co.

Wholesale Grocers and Commission Merchants

276-280 Broadway Milwaukee, Wis.

THE SHOREWOOD COOK BOOK 41

Stuffed Celery.

Wash crisp stalks of celery. Dry and fill with cream cheese mixed with mayonnaise dressing to the consistency of cottage cheese. Add finely chopped green peppers and fill the grooves with it. Add a few grains of cayenne, if desired. Small pieces of pimento on top are pretty. Serve with soup.

Spanish Rice.

1 c. washed rice 34 c- butter

8 c. boiling, salted water 1 small can tomatoes

Salt 1 small green pepper

Drop rice gradually into the boiling, salted water. Boil one-half hour or until tender. Add the butter, tomatoes and the green pepper, chopped fine. Season well with salt and paprika and bake in buttered pudding dish one-half hour.

Baked Stuffed Tomatoes.

Take ripe, firm tomatoes, cut off top, take out inside pulp, Drain off most of juice. Take finely rolled bread crumbs and mix well with pulp, 1 beaten egg, 1 T. chopped parsley, 2 T. chopped table celery, 1 chopped onion, salt and pepper, a little sugar. Mix ingredients well and fill up tomatoes. Place small piece of butter on each and bake one-half hour, or until tender. Very good with baked fish.

THE SHOREWOOD COOK BOOK

First in Quality, First in Service, and

First in the Good Will of Milwaukee

Mothers and Children

THE SHOREWOOD COOK BOOK 43

Apple Salad.

1 qt. finely cut apples. 24 c. French dressing

1 pt. water-cress 6 stuffed olives

1 Neufchatel cheese

The water-cress is picked from the stems and mixed with the apples and placed in a salad bowl lined with shredded lettuce. Rub the cheese through a strainer or a fruit press. Spread over the top, and serve with the French dressing or mayonnaise. Garnish with stuffed olives, cut into three rings each.

A Good Salad.

1 can peas 1 c. meat (veal or chicken

1 c. chopped table celery preferred)

1 c. nuts (chopped walnuts best)

Mix with French or boiled dressing. Very nice served or. three slices of tomatoes and decorated with parsley and sliced green peppers.

A Good Salad.

Cook 4 eggs until hard, chop fine ; add chopped celery and a can of small peas and a little finely chopped green pepper. Serve with boiled dressing on lettuce or endive. French dressing may be added if desired.

American Chop Suey.

Take one package of spaghetti and boil in salt water until tender. One pound of chopped beef browned with a little grated onion. Two cups of tomatoes. Let them come to boiling point with one teaspoon of allspice. One can of tomato soup. Mix these together with red pepper to season. Bake in moderate oven for two hours, increasing heat to brown.

Bean Salad.

Boil beans in salt water till tender, and drain. Now add weak vinegar, pepper and salt, if necessary, and finely chopped onion. Lastly, add bacon drippings. If more vinegar or salt is required, it may be added to suit one's taste. Serve hot.

44 THE SHOREWOOD COOK BOOK

START to save through our

Savings Department

CONTINUE, by investing through our Bond Department

National Bank gf Commerce

MILWAUKEE "The Bank That Excels— West Water and Wells"

THE SHOREWOOD COOK BOOK

Banana and Apple Salad.

4 bananas y2 c. French dressing

5 apples 5 c. shredded lettuce Y± c. peanut butter .

Line a bowl with lettuce. Slice bananas and apples and mix. Put on lettuce. Mix peanut butter with the dressing and pour over all.

Beet Salad. 2 c. chopped, boiled beets 1 c. chopped celery

Mix with mayonnaise.

Cabbage Salad.

Shred small head of cabbage and add one onion cut fine. Add pepper and salt to taste, also half teaspoon of sugar. Now take y2 cupful equal parts vinegar and water and about three tablespoons bacon drippings. Let boil and pour hot over the cabbage. Mix well and serve immediatelv.

Cherry Salad.

1 lb. black cherries Y% c mayonnaise or French 10 almonds dressing

Hearts of lettuce First wash and pit the cherries. Blanch and cut the almonds into four pieces while they are warm. Insert a piece of the almond where the stone of the cherry was. Serve on the lettuce. Cover with the dressing. White or black cherries may be used and they may be filled with seeded raisins, if so desired.

Chicken Salad.

2 c. cold chicken Pepper

\y2 c. finely chopped celery 1 c. mayonnaise dressing 1 t. salt

Cut the cold chicken into small squares and mix with the celery, salt, pepper, and half of the dressing. Serve on shredded lettuce with the rest of the mayonnaise dressing on top. This salad may be garnished with hard-boiled eggs, cut into six pieces, or with sliced olives, capers or chopped parsley.

Celery Salad. Boil a celery root until tender. When cold peel and cut into cubes. Cut four hard-boiled eggs into cubes and mix with mayonnaise.

46 THE SHOREWOOD COOK BOOK

Fire Insurance Company

OF MILWAUKEE

INCORPORATED 1870

Cash Capital $ 750,000.00

Re-insurance Reserve 2,692,304.24

Reserve for Outstanding Losses. 378,099.62 Reserve for all other Liabilities. . 100,000.00 Net Surplus 790,182.67

Total Assets $4,710,586.53

Surplus to Policyholders $1,540,182.67

WM. E. WOLLAEGER, President. AUG. J. LUEDKE, Vice-President.

GEO. P. MAYER, Vice-President.

FRANK DAMKOEHLER, Secretary HERMAN AMBOS, Ass't Secretary

ROBERT H. MOORE, Ass't Secretary. R. E. BRANDENBURG, Treas.

Agency Superintendents: H. W. ASHBY, A. C. MEEKER.

THE SHOREWOOD COOK BOOK

Cottage-Cheese Salad.

1 lb. cottage cheese 6 stuffed olives 2y2 T. finely cut chives y> c. dressing

2 T. pepper or parsley 3y c. shredded lettuce 1 t. salt

Mix the cheese, chives, peppers and salt together. If too dry, add cream. Mash until smooth. Line a bowl with the lettuce and pile the cheese in center. Add the olives, cut into rings, and sprinkle with parsley and paprika.

Cucumber Salad.

Peel and slice cucumbers. Add good handful salt and also water to just about cover. Let stand several hours. Drain and squeeze out the salt water well from the cucum- bers. Add equal parts vinegar and water to just cover, onion cut fine, a little sugar, more salt if necessary, and season well with pepper.

Daisy Salad.

4 hard-boiled eggs 1/: c. shredded lettuce leaves

y2 c. French dressing or water-cress

Cut the eggs into halves the long way and remove the yolks. Mash the yolks through a strainer and cut the whites into narrow strips. Put a little lettuce on each place, place about a teaspoonful of the yellow right in the center and arrange the pieces of white around the yellow so as to make it look like a daisy. Serve with French dressing.

Lettuce Salad.

5 T. ham or bacon fat 3 t. onion

2 T. vinegar 1 t. sugar

1 t. salt Pepper 1 head lettuce

Wash the lettuce leaves and lay in cold water. Cook the ham or bacon fat and onion for three minutes. Add the vinegar, salt, pepper, sugar and two tablespoons of cold water. Drain and shake the lettuce, put into a bowl, and pour over the hot dressing. Serve at once.

THE SHOREWOOD COOK BOOK

The "Sengbusch"

Self-Closing Inkstand

is not a Cooking Utensil, but many a good Recipe has been written with a pen dipped in a Sengbusch Inkstand.

TO possess an out- fit of "Sengbusch" Self-Closing Ink- stands is the ambition of many a man — an ambi- tion unsatisfied because he does not realize that the "Sengbusch". saves more than its cost, every year, in ink, pens, tem- per, and time.

It provides clean, clear, fresh ink, all the time. It prevents blots and spills.

It is a gift that any- one who uses a pen at all will be sure to ap- preciate and enjoy.

Emerald Cut Glass Base

No. 206 with one cut glass stand No. 216 with two cut glass stands

Emeraline Cut Glass Base

one No. 57 cut glass

No. 202 with inkstand.

No. 212 with inkstands.

two No. 57 cut glass

Get One for Your Husband for a Christmas Gift

The famous "Sengbusch" Self-Closing Inkstand is Air Tight — Dust-Proof — Non-Evaporating Simple to Fill — Self-Adjusting — Instantly Ready

A Combination of

Utility, Durability, Cleanliness and Economy

Made in 200 Designs — $2.00 up to $27.50

Sengbusch Self-Closing Inkstand Co.

Dept. "C", Stroh Bldg., Milwaukee, Wis., U. S. A.

THE SHOREWOOD COOK BOOK 49

Fish Salad, Jellied Tomato Border.

Canned fish or cold, boiled 1 T. onion juice

halibut or haddock 2 T. finely chopped parsley

1 c. cold rice 3 c. lettuce

1 c. cut celery Peppers or olives 1 c. mayonnaise

Mix the rice, celery, half the mayonnaise and the onion juice together. Place fish on lettuce leaf with rest of mayon- naise. Garnish with tomato jelly cubes, parsley, peppers or olives.

Horse-Radish Salad.

3y c. cold, diced beets y2 c. French dressing

1 c. cut onions y2 c. chopped, sweet pickles y2 c. strong, grated horse- Shredded lettuce

Line a bowl with the lettuce. Cover with the beets. Mix the onion, horse-radish and French dressing and put two tablespoons in the center and the rest around the edge of the beets. Sprinkle with the chopped sweet pickles. Serve with cold meat.

Marquise Salad.

2 firm tomatoes 2% T. olive oil Y\ c. cut onion Lettuce leaves y2 c. cut parsley French dressing

Wash and pare the tomatoes and cut into halves. Mix the onion, parsley and olive oil together and let stand for two hours. To serve, line a bowl with lettuce, place the tomatoes and one tablespoonful onion and parsley mixture on each. Pour over French dressing. Serve very cold.

Neufchatel-Cheese Salad.

1 Neufchatel cheese 3 T. tart jelly

2 c. shredded lettuce Salt French dressing Paprika

Line a bowl with lettuce. Press the cheese through a wire strainer over the lettuce, or mix the cheese with seasoning and a little top milk into small balls, sprinkle with paprika, and garnish with small pieces of jelly. Serve with French dress- ing in a separate dish.

THE SHOREWOOD COOK BOOK

Insures Hygienic Cleansing

Sweet-smelling clothes and hygienically cleansed dishes are obtained by using Crystal White Family Soap.

CRYSTAL WHITE

f&^,,,4^^m>^T^\^^?mz

Contains no animal fats Made entirely from pure, vegetable oils

Peet Bros. Mfg. Company

KANSAS CITY SAN FRANCISCO

THE SHOREWOOD COOK BOOK 511

Pineapple Salad.

A slice of pineapple on a lettuce leaf with one-fourth of a banana cut lengthwise. One strip of pimento put over crosswise. Then a spoon of mayonnaise dressing. Sprinkle with chopped walnuts.

A Good Mexican Dish — Postre de Manzanas:

Take a goodly portion of Roquefort cheese and about one-third as much butter, and rub them together until they are thoroughly mixed ; then add a dessert spoon of French cognac or just enough to moisten the mixture. Peel russet apples, core and slice the round way, rather thick, and over each slice spread the cheese. Serve with black coffee.

Potato and Celery Salad.

1 qt. boiled potatoes, diced 2^2 T. vinegar

1 c. finely cut celery 1 t. salt

y2 c. cut onion Spk. pepper

3 T. finely cut parsley 1^ c. boiled dressing

2 c. shredded lettuce

Put all the ingredients into a bowl, except the lettuce and' the boiled dressing. Mix well. Line a salad bowl or a chop, plate with the lettuce. Pile the salad in the center, cover with the dressing and sprinkle with one tablespoonful of parsley. A hard-boiled egg may be added, chopping the white fine' and sprinkling it around the edge of the salad, and rubbing the yolk through a wire strainer. This makes a very tasty- salad.

Prune Salad.

2 doz. large prunes y'2 c. mayonnaise or French

1 Neufchatel cheese dressing

\y2 T. peanut butter % t. salt

Shredded lettuce

Wash the prunes and let stand in cold water all night. Heat up, cool and dry on tissue toweling. Mix the cheese, peanut butter and salt, and if too dry to form into balls, add cold milk, and stuff into the prunes. Press together or leave open, showing filling. Serve on lettuce leaf with either- dressing.

52 THE SHOREWOOD COOK BOOK

W. J. ROOT

MANUFACTURERS OF FINE FURS Phone Hanover 1911 375 National Avenue

The Fur Garments we produce

are made from the best skins

that our knowledge and skill

can produce.

Fair prices — best work — fine

material — correct styles. You

can ask no more and we can

give no less.

WE DO STORING REPAIRING

REMODELING

GET OUR PRICES

THE SHOREWOOD COOK BOOK 53

Raisin and Apple Salad.

1 c. selected raisins 2y2 c. lettuce

34 c. lemon juice 1*4 c. cream mayonnaise

2 c. apples *4 glass of red jelly

Wash and dry the raisins. Add the lemon juice to the chopped apples. Line a bowl or plates with shredded lettuce, and pile the raisins and apples in the center. Cover with the mayonnaise. Serve with Neufchatel cheese balls and garnish with tart red jelly.

Red Cabbage Salad.

1 c. cut celery 2% T. vinegar 2^2 c. red cabbage 1 t. salt

2^2 T. olive oil Paprika

Shredded or whole lettuce Pepper leaves

Prepare the celery and the cabbage and place in cold water for an hour. Drain, and dry with cheese cloth. Mix the celery and cabbage together and serve on lettuce leaves with dressing.

Red Cabbage Salad.

4 heads of red cabbage 4 c. sugar

2 qt. vinegar

Cut cabbage fine and cook, not too soft, in salted water. Drain off water and put cabbage into a jar. Let the vinegar and the sugar come to a boil, pour over cabbage, and cover. Keeps well and is always ready for use.

Redbeet Salad. 8 good-size redbeets 1 cup walnuts, cut up

2 cups celery, cut up

Cook redbeets and cut into small dice; add celery and nuts and cup sugar; mix with salad dressing and set in ice box to chill.

Salmon Salad. 1 can salmon 3 hard-boiled eggs

1 c. celery 3 pickles, cut fine

3 apples, chopped fine

Drain off all liquid from the salmon. Flake it and remove all skin and bones. Add celery, apples, hard-boiled eggs and pickles. Mix with mayonnaise.

THE SHOREWOOD COOK BOOK

Any Recipe in this Book

Can Be Cooked on a

Westinghonse

Electric Range

If you have never tasted food cooked elec- trically you cannot know what wonderful results can be accomplished.

Electrical cooking is just as simple and just as quick as gas cooking — and cheaper and more convenient.

Let Us Tell You More About It

A Westinghouse Waffle Iron cooks delicious waffles, omelettes, and similar dainties, right at the table. Wonderful for breakfast, luncheon and supper.