KENTUCKY SPOON BREAD

Beat separately 5 eggs. After salting a cup of white corn meal scald it with boiling water. This will give it the appearance of thick mush. Pour and stir quickly so as to prevent eggs cooking, the beaten yolks into the bat- ter. Stir this well. Add lump of butter. Now pour in the stiffly beaten whites of eggs and pour whole into a well-greased baking pan. Use Vz cup of sweet milk. Make batter thin.

APPLE JOHNNYCAKE

2 cupfuls home-ground cornmeal, 1 cupful flour, 3 sweet apples, 2 teaspoonfuls baking powder, 1 teaspoonful salt, IV^ cupfuls milk. Mix together the dry ingredients, beat in the milk and the apples cored, pared, and thinly sliced. Pour into a well oiled, shallow tin and bake in a moderate oven till the apple is well done, from thirty-five to forty minutes. This should be served very hot with butter, or may be cooled and served crumbled in milk for the children's supper.

Fresh, pure milk makes babes of brain and brawn.

29 KLEVER KINKS IN KOOKERY

Scald 1 pint of new milk and add to it 1 tablespoon of sugar and flour to make quite a stiff batter. When cool add Vi cup veast or y^. cake dry yeast. Let rise over night and in the morning add Yi cup of butter, 1 teaspoon salt and the well-beaten whites of 2 eggs. Mix soft and knead well and let rise; knead again and roll out until about % of an inch in thickness. Cut with biscuit cutter, spread butter on one half and roll the other over it. Let rise again until very light, then bake. Try this once and you will try it again.

Take 4 good-sized potatoes; boil and mash very fine; add 1 pint potato water and 1 quart hot milk; stir in flour until you have a stiff batter; when lukewarm, add 1 yeast cake, dissolved in V4 cup lukewarm water; cover and set in a warm place to rise. When light, add 1 teaspoon sugar, 3 teaspoons salt, 1 tablespoon lard, melted, and flour to make dough; knead well. Let rise and make into loaves. Let rise and bake.

FEDERAL BREAD

2 eggs, 2 tablespoons butter, 2 tablespoons of sugar, 1 teaspoon salt, 1 teacup sweet cream, 1 teacup yeast, enough flour for a soft dough. When light, roll out in layers about ^/4 inch thick, putting two layers in each pan. This will make three panfuls. When done, butter between the layers, cut in pie shape, and serve hot.

NUT BREAD

2 cups white flour, 2 cups graham flour, 1 cup chopped nuts, 2 cups milk, Vz cup sugar, 6 teaspoons salt, 4 tea- spoons baking powder. Let stand thirty minutes in a pan. Bake forty minutes.

CORN ROLLS

Wi, cups flour, % cup meal, 1 teaspoon baking pow- der, % teaspoon salt, 1 tablespoon sugar, 2 tablespons butter or one of lard, V^ cup sweet milk. Sift dry ingre- dients together and chop shortening into them. Beat egg and add to milk, mix all together to make a soft dough, cut with biscuit cutter and fold over with butter between. Brush top with milk and bake almost fifteen minutes.

^he basis of a child's diet should be milk — at least a quart a day.

KLEVER KINKS IN KOOKERY 30

Puddings for all Occasions

"The proof of the pudding lies in the eating."

APPLE SNOW PUDDING

2 cupfuls of strained apples, 3 teaspoonfuls of baking powder, 2 tablespoonfuls of butter, 1% cupfuls of flour, Vi. teaspoonful of salt. Put strained apples in a pudding dish, mix dry ingredients together, rub in the butter, add milk to make a drop batter. Pour over the apples on pudding dish, place on steamer, cook forty-five minutes. Serve at once with sweetened cream.

COTTAGE PUDDING

y-i cupful of butter, 1 cupful of sugar, % cupful of milk, 2 eggs, 2 cupfuls of flour, 2 teaspoonfuls of baking powder, Vz teaspoonful of salt. Cream the butter, add sugar gradually and the egg well beaten without separat- ing. Flour and baking powder alternately with the cup- ful of milk. Turn in buttered cake pan ; bake half an hour. Serve with vanilla sauce.

RICE PUDDING

% cupful of rice, 1 quart of milk, a little salt, boil un- til tender, then add Vt. package gelatine dissolved in Vz cupful of water five minutes, sweeten to taste, flavor milk with vanilla. Set in a cool place, when about to get firm, add '^k. pint cream whipped. Put in mold and place in cold place. Serve with berries or whipped cream.

APPLE PUDDING

Fill a buttered baking dish half full of sliced apples and pour over them a batter made of 1 tablespoonful of butter, y-i. cupful of sugar, y^ cupful of milk, 1 cupful of flour, 1 teaspoonful of baking powder. Bake in a moderate oven vmtil brown. Serve with cream and sugar.

Happy the mother^ healthy the babe nourished with milk.

31 KLEVER KINKS IN KOOKERY

STEAMED CUP CUSTARDS

Boil 1 quart of fresh milk and cool. Beat the yolks of 12. eggs until lemon-colored. Add 1 quart thin cream or rich milk, and last the scalded milk. Season with a pinch of salt, 1 cupful of sugar, 1 teaspoonful vanilla and steam in custard cups. When cups are filled grate nut- meg over the top. These are delcious, and serve to use up the yolks left from an angel cake.

BAVARIAN CREAM

Pick over 2 quarts of strawberries, squeeze through a colander, add 2 teacupfuls sugar. When sugar is dissolved add three tablespoonfuls of gelatine previously soaked in Vz cupful of tepid water, stir in smooth, and when begin- ning to set, stir in 1 pint of whipped cream, form into molds, and serve with whole strawberries around it.

MAUVE PUDDING

1% tablespoonfuls gelatine, V2 cupful boiling water, 1 tablespoonful lemon juice, 1 tablespoonful orange juice, 1 cupful grape juice, 1 cupful granulated sugar, 2 egg whites, % cupful heavy cream. Let gelatine stand in a little cold water till soft. Dissolve in the boiling water, add sugar and fruit juices, and let stand till beginning to set. Then beat with an egg-beater till frothy. Whisk in the egg whites beaten stiff, and beat till almost firm. Then fold in the cream whipped. Pile in sherbet glasses, decorate with candied violets, and serve plain or with cus- tard sauce.

MARSHMALLOW CREAM

V2 pint sweet cream, whip and sweeten slightly, Vz pound of marshmallows cut fine with the scissors, Vz pound of English walnuts. Beat all together and set away in a cold place.

Give the children fnore milk, and zvatch them grow.

KLEVER KINKS IN KOOKERY 32

CHILLED PEACH CUSTARD

A pint of rich milk, the yolks of 3 eggs, % cupful of sugar and a little salt, flavoring to taste. Cook in a double boiler until it begins to thicken. When cool, pour over halves of the peaches and chill. Place in a glass and top with whipped cream. Decorate with any kind of sea- sonable fruit. Care must be taken not to cook custard too long or it will be "grainy."

DRESSING FOR STEAMED PUDDING

1 cupful of brown sugar, Vo cupful of butter, 1 pint of boiling water, 1 tablespoonful of corn starch. Let the above cook until clear and flavor with vanilla.

WINE SAUCE

Cream together 1 cupful of powdered sugar and ^/^ cupful of butter. Whip 1 cupful of sweet cream and beat into the butter and sugar. Put the whole in a double boiler over the fire and beat until it is smooth and foaming, then add IV^ wineglassfuls of sherry. Serve at once.

RUM SAUCE

To be served with vanilla only. Beat the yolks of 3 eggs, add 6 tablespoonfuls of powdered sugar, 1 pint of double cream whipped, % cupful of Jamaica rum, V2 cup- ful of sherry, dash of nutmeg.

HARD FRUIT SAUCE

V4. cupful butter, 1 cupful powdered sugar, 2 table- spoonfuls cream, 1 cupful crushed fruit. Cream the but- ter and work in the sugar and cream alternately. To this base add a cupful of canned or fresh strawberries, rasp- berries, blackberries, peaches or apricots, crushed till very soft. These should be worked in gradually.

DATE PUDDING

1 cup chopped walnuts (coarse), 1 cup dates, chopped, 1 cup sugar, 2 eggs, 1 tablespoon of flour, 1 teaspoon of baking powder. Stir dates and walnuts together. Stir sugar with eggs, lightly. Sift flour and baking powder. Stir all together and bake one hour. When taken out of oven it will be all puffed up, but will soon fall. Serve in sherbet cups with whipped cream.

A quart of milk a day will keep the doctor away.

33 KLEVER KINKS IN KOOKERY

More Desserts

"An' 't please your Honor," quote the Peasant, "This same dessert is very pleasant."

MARSHMALLOW WHIP

V2 pint of cream, whipped, sweeten to taste. Add 1 dozen marshmallows, quartered, V2 cup English walnuts, chopped fine, 6 maraschino cherries, chopped fine. Flavor with vanilla.

CHILLED CHOCOLATE

Use 4 cups of milk, add chocolate and a little sugar as for cocoa. Cool; beat a pint of whipping cream and 4 eggs together stiff as possible. Beat this with Dover egg- beater into chocolate mixture. Set on ice till ready to serve; put in glases with whipped cream on top. Will serve seven glasses.

ORANGE SHERBET

, Juice of 1 dozen oranges, V2 dozen lemons, 4 cups sugar, 2 quarts water; freeze. Just before it is frozen stiff, add whites of 2 well-beaten eggs.

PEACH SHERBET

3 cups sugar, 6 cups water; boil to a syrup, about 20 minutes. Add % cup lemon juice, white of 1 egg, as many peaches mashed as desired; freeze.

MARSHMALLOW ICE CREAM

Cut V2 pound marshmallows; roll very fine 1 dozen macaroons, first drying them in oven. Dissolve this in 1 pint cream. Dissolve 2 tablespoons gelatine in 3 table- spoons of milk, stirring it over the fire. Add this to first mixture and when ready to freeze beat in 3 pints of cream and flavor with vanilla. Stir in nuts when partly frozen.

'T'o grow sturdy sons and fair daughters — a diet of pure milk.

KLEVER KINKS IN KOOKERY S4

"Sweets to the sweet."

2 cups granulated sugar, i cup syrup, i cup boil- ing water. Boil together until it forms a thread or soft ball in cold water, then pour it very slowly into the stiffly beaten white of one egg, beat constantly and add V2 cup of nuts. When almost hard, drop on buttered paper.

2 cups sugar, V2 cup sweet milk, butter size of large walnut, flavor with vanilla, grate chocolate in and cook until it makes a soft ball when dropped in water. Stir until hard.

COCOANUT FUDGE

2^/^ cups brown sugar, 1 cup milk, 2 spoons vanilla, butter size of walnut, 1 cup cocoanut. Mix the sugar and milk, bring to a boil, test in cold water and just before taking off the stove put the butter and vanilla in and after taking off the fire drop the cocoanut in and beat. Pour in buttered pan.

CRACKER JACK

1 cup brown sugar, y3 cup molases, 5^ cup butter, % cup water, V^ teaspoon cream tartar or 1 tablespoon vine- gar. Boil until it strings. Mix well with 10 cups of popped corn, put on board until cold.

PEANUT CANDY

1 cup white sugar, 1 cup chopped peanuts. Put sugar into a smoking hot frying pan, stir until it dissolves, add nuts and turn into a buttered dish at once.

f'oi/r baby's friend — pure milk — a quart a day

35 KLEVER KINKS IN KOOKERY

STUFFED DATES

Remove the date stones and fold an English walnut meat in its place. Dip the whole in melted fondant and roll in powdered sugar.

EXCELLENT PENOCHE

2 cups of brown or maple sugar, 1 cup white sugar, 1 cup milk, 1 small tablespoon butter. Boil until syrup hardens when dropped in cold water. Remove from fire and beat. When nearly cold stir in V2 cup of finely chopped nut meats. Turn into a buttered pan before it gets too cold to spread evenly. When cold enough make into squares. Have nut meats ready before starting to cook syrup.

SOUR CREAM FUDGE

Vz cup granulated sugar, browned, 1 cup sour cream, 2 cups sugar, 1 cup nuts. Cook until it balls, add nuts when taken from fire. Beat until begins to thicken, pour out on buttered plate.

CHILLING FUDGE

Candy makers will be glad to know that "grainess" in fudge can be avoided if the right method is followed after removing from the heat. It is commonly believed that the important point in the making of good fudge is a knowl- edge of when to take it from the fire. The after process is fully as necessary to good results. If the mixture is removed from the heat and beaten until ready to pour, or is allowed to stand a time before beating, it is certain to have a grainy texture. But if the pan is placed imme- diately in cold water and the candy stirred with a silver spoon, instead of being beaten, it will assume a velvety creaminess that is hard to secure otherwise, for the con- tact of the heat of the cooking vessel with the cold of the water arrests crystalliaztion.

Clean, wholesome milk should he the basis of every child's diet.

KLEVER KINKS IN KOOKERY 36

Proper Food for Young Children

Simple bills of fare, helpful recipes, and practical di- rections for the preparation of foods for children between three and six years of age, are contained in a bulletin is- sued by the U. S. Department of Agriculture. The bulle- tin was written by Caroline L. Hunt.

A QUART OF MILK A DAY

The basis of a child's diet should be clean whole milk — at least a quart a day. Such milk, in addition to water, contains about half a cupful of the very best food sub- stances— butterfat, milk, sugar, lime and other materials needed by the child to make muscles, bones and teeth. In addition, milk contains a substance thought to promote growth by helping the body make good use of other foods.

The child should drink the milk with the chill taken off, or should consume his full quart a day with cereals and in milk toast, cocoa, milk soups and stews, in cereal puddings, egg-and-milk puddings, custards, junkets or simple ice cream. Milk stews may be made with vege- tables or fish, or to vary the diet these things can be com- bined with cream sauce and served on milk toast. The bulletin therefore gives a large number of recipes, a few of which we reproduce, for the preparation of various milk dishes which will help children consume the requisite amount of milk without growing tired of this valuable food.

There is -more than an ounce of fat (at least 2V^ level tablespoonfuls) in a quart of whole milk. If the healthy child is given a quart of milk, has butter on its bread, and meat or an egg once a day, he gets enough fat and that which he receives is in wholesome form. It is well, therefore, not to give such fatty foods as pastry, fried meats and vegetables, and doughnuts or rich cakes, for in

Fresh, pure milk should be the basis of a child's

37 KLEVER KINKS IN KOOKERY

these the fats are not in so good a form for children, as experience has shown. If the child is constipated the oc- casional use of cream or salad oil is desirable, for fat in abundance is laxative.

MILK SOUPS

Milk-vegetable soups are made from cooked vege- tables, chopped or strained, which in this form may be given to even the youngest children, and milk slightly thickened. The vegetable may be asparagus, peas, beans, celery, potatoes, turnips, spinach, cress, cauliflower, or almost any other.

GENERAL RECIPE FOR MILK-VEGETABLE SOUPS

2 cupfuls milk, 1 tablespoon flour, 1 tablespoon butter, salt, % cupful of a thoroughly cooked vegetable, finely chopped, mashed, or put through a sieve. Thicken the milk with the flour as for milk gravy, and add the other ingredients. If too thick, thin it with milk.

RICE PUDDING

1 quart milk, % cupful rice, % cupful sugar, Vz tea- spoon salt, Va teaspoon ground nutmeg, or cinnamon, or the grated rind of V4, lemon. Wash the rice thoroughly, mix the ingredients and bake three hours or more in a very slow oven.

CEREAL-MILK PUDDING

A pudding made of any coarse cereal and milk, sweet- ened and poured over stewed prunes or other cooked fruits, is especially recommended.

2 cupfuls milk, Vi cupful sugar, 1 junket tablet, Vs teaspoon salt. Flavor with nutmeg or cinnamon. Warm the milk to about the temperature of the body, crush the tablet, and add it with the other ingredients to the milk. Pour into one large or several small dishes and place in a warm (not hot) place to harden. Cool before serving.

Better milk ??iakes better babies. Better babes make better men and women.

KLEVER KINKS IN KOOKERY 38

BOILED CUSTARD

3 egg yolks, 2 cupful s milk, i/4 cupful sugar or honey, Vs teaspoon salt, flavoring. Heat milk in double boiler. Thoroughly mix the eggs and sugar and pour the milk over them. Return the mixture to double boiler and heat until it thickens, stirring constantly. Cool and flavor. This custard may be served in place of cream on many kinds of desserts.

TAPIOCA CUSTARD

Tapioca custards may be made as follows: Add to the list of ingredients % cupful of pearl tapioca after soaking in water for an hour. Drain it and cook in the milk until transparent. Proceed as for boiled custard.

BAKED CUSTARDS

In making allow 1 egg and 2 level teaspoonfuls of sugar and a few grains of salt and nutmeg for each cup- ful of milk. Beat eggs slightly and add other ingredients. Bake in cups set in a pan of water in a moderate oven.

Drhik more milk and reduce the meat bill.

39 KLEVER KINKS IN KOOKERY

Sandwiches

"The turnpike road to people's hearts, I find, Lies through their mouths or I mistake mankind."

OLIVE SANDWICHES

3 dozen ripe olives, chopped, 2 cups walnut meats, chopped, 2 hard boiled eggs, mashed fine. Mix well and add mayonnaise dressing enough to make a paste that will spread easily. Use sandwich bread.

PIMENTO SANDWICHES

1 can pimentos, chopped fine, 1 cup grated cheese, % teaspoonful salt. Mix thoroughly and spread on thin slices buttered bread.

SARDINE PASTE 6 Sapco sardines, minced, Vz cup of chopped olives, 2 minced hard boiled eggs, 1/2 cup chopped nuts, 1 tablespoon chopped sour pickles and 1 cup of mayonnaise.

SANDWICH FILLINGS

2 cups cottage cheese, 1 small can of chopped S. Y. green chili, 1 tablespoon of chopped ripe olives and 1 table- spoon of chopped sour pickles. Mix well together.

1 pound of cottage cheese and 1 small can of pimentos run through the grinder make delightful sandwiches. After grinding moisten with the juice of the pimentos. This makes 12 large sandwiches.

Take the left-overs of any kind of meat and 1 hard boiled egg and treat the same as above, and moisten with a dressing of 1 teaspoon each of butter, vinegar and a dash of salt, mustard and cayenne pepper, also makes nice sand- wiches.

SAVORY SANDWICHES

White bread, chopped green peppers with mayonnaise. Rye bread, Swiss cheese and chives. White bread, stuffed olives chopped. Mix with boiled dressing.

DATE SANDWICHES

% cup dates, stoned, mashed and cut in small pieces, V% cup walnuts, chopped, ^ cup cream or dressing.

Fresh, pure milk makes babes of brain and brawn.

KLEVER KINKS IN KOOKERY 40

To Serve Fifty People

Coffee — IV2 lbs. — makes 3 gallons. 2V4. gallons for black coffee, after-dinner cups.

Chocolate — 1 lb. — makes 2 gallons (25 to 30 cups to a gallon.)

When both tea and coffee are served — Tea, 1 gallon; coffee, IV2 gallons. Loaf sugar for same, 2 lbs.

Whipped cream — 2 qts. (each quart yielding 25 spoon- fuls).

Lemonade or fruit punch — 2y2 gallons.

Frappe or sherbet — 2 to 3 gallons.

Bouillon — Hot, 2% gallons; jellied, 2iA gallons.

Ice cream — 2^/^ gallons.

Ices — IV^ gallons to serve in sherbet glasses.

Cakes, loaf or layer — 2 to 4.

Wafers — 5 boxes.

Bonbons — 3V^ lbs.

Salted nuts — 3 to 4 lbs. {V2 lb. blanched almonds makes 24 dessert spoons, which is equal to 2^^ lbs.).

Berries — 7 to 10 qts. Sugar for same, 2 lbs.

Raw oysters — '200 (4 to each person).

Large oysters in coquilles — TV2 qts.

Ham — 1 small, or Vz large one.

Chicken or turkey — Dressed but uncooked, 25 lbs.

Salad — 1^ gallons.

Chicken salad — 7 lbs. (to 1 qt. salad, 4 lbs. chicken).

Lobster salad — 2 lobsters to 1 qt. of salad.

Potato chips — 4 lbs.

Olives— To 1 qt. bottle from 200 to 210 olives.

Rolls — 6 doz. Butter for same, 1 lb.

Sandwiches — 3 to 6 loaves (1 sandwich loaf cuts 24 slices).

Butter — 2 lbs. for 6 loaves bread. (Each loaf requires 1 cup of butter and paste; of other filling, 1 pt.)

Meat for croquettes — 3 qts.

Mixture for timbales or patties — 2 qts.

Fruit jelly — 5 qts.

Moulded spice or other jelly — 7 qts. (To 1 qt., 6 or 8 portions.)

'T'he basis of a child's diet should be milk — at least a quart a day.

41 KLEVER KINKS IN KOOKERY

Do's and Dont's for the Gas Range

Never black the gas range, and never use kerosene or a salted fat when cleaning it. If the range has been neg- lected and is in very bad condition, place all the removable parts, including burners, in a pan of hot water with plenty of washing soda. Scrub each part with a brush until clean, dry it thoroughly, then rub with an oiled cloth. Go over the entire range with this same oiled cloth, unless finished in japan, when a dustless duster would be better. Any of the unsalted cooking fata or the floor oil-polishes are excellent,

A few moments' attention two or three times a week will keep a gas range in spic and span condition. It may be taken apart in a few moments. Begin with the grate; lift off both sections and wipe with an oiled cloth. Scrape any particles off and scrub with a stiff brush if necessary. Next, remove the burners; if solid, brush with a stiff brush; if made in two parts, clean the jets in the top sec- tion. A brush will clean these jets nicely. Slide out the drip tray and wash clean. Never cover this with newspa- per; the latter may save cleaning labor, but it may also catch fire. Clean the space beneath the burners with the oiled cloth, and at the same time wipe off the top and framework of the stove.

Next, remove the broiling pan, grid, and wire racks from both ovens, wash and wipe dry. The oven bottom plate should be lifted and cleaned occasionally. Wipe out every corner and crack of the oven carefully with the oiled cloth. The oil will keep it from rusting and act also as an excellent cleansing agent. If finished with aluminum this will not be necessary until the finish has worn through. For any stubborn dirt apply oil liberally to soften it, then remove with hot water and washing soda. But remember to use no water on a gas range unless absolutely neces- sary; then use as little as possible, dry it quickly, and finish with an oiling to prevent rusting.

Happy the mother, healthy the babe nourished with milk.

KLEVER KINKS IN KOOKERY 42

Household Suggestions