MAPLE TAFFY

Two cups of maple syrup, one cup of sugar, one-half cup of water, butter size of an egg; boil until it threads from spoon, pour on buttered plates, and when cold enough, pull.

MARSHMALLOW FUDGE

Two cups of brown sugar, one cup of milk, one-fourth cake of chocolate. Boil until a soft ball can be formed when dropped in cold water. Take from fire, adding a tablespoon of butter. Let the mixture stand about a minute and then beat until creamy, adding vanilla and marshmallows. Pour in buttered tins and cut in squares.

MARSHMALLOW DAINTIES

One envelope Knox Sparkling Few grains salt and flavoring to taste

Gelatine Two cups (one pint) granulated sugar

Soak the gelatine in ten tablespoons cold water. Boil the sugar with ten tablespoons water until it threads. Add gelatine to syrup and let stand until partially cooled. Add salt and flavoring, beat with a whip until too stiff, then with a large spoon until only soft enough to settle in a sheet. Dust granite pans thickly with powdered sugar ; pour in the candy about half inch deep and set in cool place until thoroughly chilled. Turn out, cut in cubes and roll in powdered sugar. This recipe will make over 100 marsh- mallows. Nuts, chocolate, fruit juices in place of part of the water, or candied fruits chopped may be added — or the plain ones rolled in grated cocoanut before being sugared. Dates stuffed with this confection are delicious.

NEW FUDGE RECIPE

Three cups granulated sugar, one square chocolate, butter size of walnut, one scant cup milk, one scant half cup water. Mix thoroughly, boil, stirring occasionally, until a firm ball forms, when tested in cold water. Remove from stove and let stand in cold water for 10 minutes without stirring. Have ready in a good sized saucepan the stiffly beaten whites of two eggs with one- half teaspoon salt. Pour the chocolate mixture gradually over the beaten whites, stirring constantly. Beat for a few minutes until it stiffens. Pour into buttered tins. Cut in squares.

* * # # #. NOUGAT

Butter the bottom of a shallow pan and arrange on it nut kernels (blanch- ing almonds, splitting walnut kernels, and filberts), and bits of crystallized fruit. Make a syrup by cooking together a pound of granulated sugar and a half-cup of cold water until it spins a thread. Do not stir. When a little of the syrup forms a soft ball when dropped in cold water take from the fire and as soon as it is lukewarm begin to stir. Keep this up until the mixture becomes white and creamy, and then pour it over the fruit in the pan. When cool mark into squares.

# # # ' # * NUT CARAMELS

Four cups of brown sugar and enough milk to moisten. Boil until it threads. Add butter and any kind of nuts, also flavoring ; beat until cream}-, then pour into well buttered platter and mark into squares.

THE GREATER OMAHA COOK BOOK 79

NUT CHOCOLATE BARS

Beat the whites of six eggs until stiff and add gradually, while beating con- stantly, fourteen ounces of powdered sugar, then cut and fold in one-third pound of almonds, blanched and chopped, and three ounces of unsweetened chocolate melted over hot water, then slightly cooled. Spread mixture one- fourth inch thick in two buttered dripping pans, sprinkle with chopped blanched almonds and bake in a slow oven 45 minutes. While hot, cut m finger-shaped pieces.

PENOCHE No. 1

Two cups C sugar One cup chopped nuts

Three-fourths cup cream Butter size of walnut

Boil together sugar, cream and butter until it forms a soft ball when dropped into cold water. Remove from fire, beat until creamy, then add nuts. Pour into a buttered dish and when cool cut into squares.

PENOCHE No. 2.

Two cups C sugar One cup milk

One cup white sugar One tablespoon butter

One cup chopped nuts One-half cup cocoanut

One teaspoon vanilla Mix sugar, milk and butter and boil 8 minutes — stir as for fudge — add nuts, cocoanut and teaspoon of vanilla. When cool cut into squares.

PEANUT CANDY No. 1

Two cups of molasses, one cup of sugar one cup of water, one-half cup of vinegar (a small one), butter size of an egg. Boil until brittle, then stir in the peanuts (take the skins off first), and pour out on greased plate. Can use English walnuts or hickory nut meats.

PEANUT CANDY No. 2

Two cups of granulated sugar, one cup of chopped peanuts. Put sugar in iron spider without water, stir constantly until melted, being careful not to burn. When melted stir in peanuts quickly and pour into unbuttered pans to cool.

POP-CORN BALLS No. 1

One and one-half cups maple sugar One tablespoon vinegar

Boil sugar and vinegar until it becomes brittle if dropped in cold water. Stir into this enough perfectly popped kernels of corn to take up the syrup ; with buttered hands take portions and form into balls and wrap each in waxed paper.

POP-CORN BALLS No. 2

Prepare a boiled fondant frosting by cooking to the soft ball state a pint of water and a pint of confectioner's sugar, adding a small salt-spoon of cream of tartar, and pouring while boiling hot on the stiffly beaten white of one egg ; continue beating hard while adding the boiling fondant, flavoring with a drop or two of essence of pepperment. When well thickened and creamy, stir in a cupful and a half of white pop-corn, molding into small balls and

THE GREATER OMAHA COOK BOOK

rolling in powdered sugar; arrange on a large platter, ornamenting the top of each with a little pulverized rock candy to simulate ice.

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PRALINES OR SUGARED PECANS No. 1

Boil two cups of sugar with one cup of water until it strings, put in three full cups of nuts and stir a minute or two while on the stove and sprinkle a bit of cinnamon ; take from fire and spread on a platter, break apart before they cool.

PRALINES OR SUGARED PECANS No. 2

Two cups of sugar, one-half cup of maple syrup, one-half cup of cream. Boil until a soft ball can be formed when dropped in cold water. Remove from the fire, adding a tablespoon of butter, and beat until creamy, putting in a cup of chopped nut meats and a teaspoon of vanilla. Drop into buttered tins and set outdoors to cool.

SYRUP FOR POP-CORN BALLS

One and one-half cups molasses One teaspoon vinegar

One cup sugar Pinch of soda

Butter size of a walnut Boil everything except soda, until will string, and then add soda.

Two cups granulated sugar, one cup vinegar, one tablespoonful of butter. Boil until crackles when dropped in water.

TOASTED MARSHMALLOWS

Toasted marshmalloWs are delicious served as follows : Place each marsh- mallow on a square cracker and before placing in the quick oven to toast put a thry bit of butter on each marshmallow. This makes them brown quickly. Serve as soon as taken from the oven.

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VANILLA CREAM

Break into a bowl the whites of one or more eggs, as the quantity you wish to make will require ; add to it an equal quantity of cold water, then stir -in powdered sugar until you have it stiff enough to mold into shape with the fingers. Flavor with vanilla to taste. After it is formed into balls cubes or lozenge shape, lay them upon plates or waxed paper and set them aside to dry. This cream can be worked in candies similar to the French cooked cream.

METHOD OF COOKING CEREALS

Remove any foreign substance. Double boiler is best for cooking. Keep water boiling while cereal cooks. Boil water in upper part of boiler, add salt and cereal, cook over fire about 15 minutes, stirring constantly; then place over water and cook until done.

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TIME FOR COOKING CEREALS IN DOUBLE BOILER

Rolled Oats — One cup to three cups boiling water. Cook 4 hours. Hominy Gritts — One cup to five cups water. Cook 5 or 6 hours. Cream of Wheat — Three-fourths cup to one quart of water. Cook 2 hours. Rice — One cup to four cups boiling water. Cook until tender. Salt should be added to all cereals.

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CORN MEAL MUSH No. 1

Put a quart of water over the fire in a large kettle, add a teaspoonful of salt, and when it boils sprinkle in slowly a pint of corn meal, stirring until all is in; then boil rapidly for ten minutes, stirring often enough to prevent its sticking ; then push the kettle back or reduce the fire and cook over a very slow fire for two hours or more. This can be cooked in a tireless, not putting in quite so much water.

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CORN MEAL MUSH No. 2

Bring one quart of salted water to the boiling point. While this is being done mix one pint of meal, one pint of milk and a tablespoon of sugar. Pour this gradually into the boiling water. Let cook slowly 20 minutes. Set 'in square mold to harden. In the morning slice about an inch thick, roll in flour and fry in deep fat (like doughnuts). The mush, if properly made, should - puff." Be sure to have the fat hot enough or the mush will fall to pieces.

BERRY MUSH

Add one-half cupful of water to each quart of fruit and stew, mashing to a pulp and pressing through a sieve ; then to each quart add a scant cup of fine hominy, cooking 45 minutes in a double boiler; turn into a buttered boAvl or dish to mold, and when cold turn out onto a plate and serve with cream and sugar. It can be served hot if desired.

* . * * * * FRIED MUSH

Into two quarts of boiling water stir one tablespoon of salt and one cup of flour mixed with one quart of Indian meal. Beat well or it will be lumpy. Boil gently for two hours. Turn into dishes dipped into cold water, and set away to cool. In the morning cut slices an inch thick and fry brown in fat. You can cook enough at one time for several breakfasts.

THE GREATER OMAHA COOK BOOK

OATMEAL WITH DATES

Add a tablespoon of seeded and chopped dates to each dish of well cooked oatmeal and serve with sugar and cream.

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STRAWBERRIES AND CEREAL

Take a dish of toasted corn flakes, put fresh strawberries or fresh rasp- berries over top, with plenty of cream and sugar, make a most palatable breakfast dish.

SHREDDED WHEAT BISCUIT FOR BREAKFAST

Warm the biscuit in the oven to restore crispness — don't burn — pour hot milk over it, dipping the milk over it until the shreds are swollen ; then pour a little cream over the top of the biscuit. Or, serve with cold milk or cream, according to individual taste.

SHREDDED WHEAT BISCUIT WITH STRAWBERRIES

Prepare berries as for ordinary serving. Warm biscuit in oven before using. Cut or crush oblong cavity in top of biscuit to form basket. Fill the cavity with berries and serve with cream or milk. Sweeten to taste. Peaches, blackberries, raspberries, blueberries, pineapple, bananas, and other fruit, fresh or preserved, can be served with Shreaded Wheat Biscuit in the same way.

Cheese Dishes

CHEESE BALLS

To one cnp mild cheese add one-half cup grated bread crumbs, five drops Worcestershire sauce, and one egg well beaten; mix well and roll into small balls ; place in wire basket and fry in hot lard to a delicate brown.

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GOLDEN BUCK

Put a tablespoon of butter and three cups of grated or shaved cheese in a frying pan and let them become thoroughly melted. When this stage is reached put in a gill of hot water, stir until you have the smooth, thick com- pound, season to taste with a saltspoonful each of salt and dry mustard, and serve on rounds of buttered toast. Have ready a poached egg for each round of toast and put this on the cheese. This should be eaten at once, or the cheese will become stringy.

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CHEESE DELIGHT

Toast and butter four pieces of bread and lay in baking dish (casserole), cover with a half pound of grated cheese, then make a cream sauce of one tablespoon of butter, one tablespoon of flour, one and one-half cups of rich milk, salt, pepper, and dash of red pepper; pour over the toast and cheese and bake about 15 minutes.

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HOT CRACKERS AND CHEESE

Shave ordinary dairy cheese thin, butter crackers lightly, lay the cheese upon them, dust with salt and pepper, and place in the oven until the cheese is melted and the crackers browned.

FRIED CHEESE TOAST

Cut thin slices of bread, lay sliced cheese between two thicknesses of the bread, and fry quickly in butter. Take care it does not scorch.

* * * * • * CHEESE TOAST

Make the toast, sprinkle it with grated or shaved cheese, and set in the oven long enough to melt the cheese.

CHEESE CRUSTS

Roll flat the. scraps of crust left after baking pies, cut in small squares, and cover with grated cheese. Bake in a hot oven. This is an excellent way to use the extra bits of pie crust.

CHEESE WITH PEPPERS

Melt two heaping tablespoons of butter in the chafing dish, add five table- spoons of chopper green or red peppers, one chopped onion, cup of grated cheese, quarter cup of cream or milk, seasoning of salt, pepper and paprika, and four well beaten eggs. Cook until thoroughly mixed and serve hot on buttered slices of toasted bread.

THE GREATER OMAHA COOK BOOK

CHEESE FONDU OR PUDDING No. 1

Add a tiny pinch of baking soda to a pint of milk and heat it in a double boiler. When it is warm put in a cup of bread crumbs and let them soak for 15 minutes. Add to the bread and milk a tablespoon of butter and a cup of grated cheese. As soon as the cheese is melted. put in two beaten eggs, cook a couple of minutes, add salt and red pepper to taste, turn all the ingredients into a pudding dish, and bake, covered, in a quick oven for 15 minutes. Un- cover and brown and serve at once, as it falls quickly after it leaves the oven.

CHEESE FONDU No. 2

Into a double boiler put a cup of milk, a scant cup of soft white bread crumbs, a tablespoon of butter, and two cups of grated cheese. Cover and let cook together until the cheese is melted. When this stage is reached whip in two well beaten eggs, cook until the mixture is creamy and begins to thicken, season to taste with salt and a little red pepper or paprika, and serve. It is good eaten either on crackers or on toast.

* * * * *

CHEESE FONDU No. 3

Two cups of cheese, grated fine ; one cup of milk, one cup of fine bread crumbs, tablespoon of butter, one teaspoon of dry mustard, sufficient paprika to flavor to taste, and two eggs. Put the butter in the chafing dish; when melted add the milk, bread crumbs, cheese, and mustard, stirring constantly. Season with paprika, and just before serving add two eggs beaten light. Serve on buttered toast.

CHEESE PUFFS

One-fourth cup grated cheese, one egg, two tablespoons melted butter, pinch of salt, one-fourth teaspoon mustard, little pepper. Mix ingredients well. Toast slices of bread on one side only and spread cheese mixture on untoasted side ; brown in oven and serve hot.

* * * * *

CHEESE RAMEKINS

Four tablespoons grated cheese, four tablespoons butter, one-half cup of cream, three eggs, pepper and salt. Cook cheese, cream, butter and season- ing until smooth! Add eggs, well beaten. Fill the ramekins three-fourths full and bake 6 minutes. Serve hot.

***** WELSH RAREBIT No. 1 One-half pound grated cheese, two eggs well beaten, pinch red pepper, one- half cup cream, one-half teaspoon salt, one tablespoon butter. Cook until thick and spread on toasted .crackers.

WELSH RAREBIT No. 2

One cup of hot milk One-fourth teaspoon paprika

One-fourth pound grated cheese One teaspoon flour #

One-half teaspoon salt One egg, well beaten

One-fourth teaspoon mustard One teaspoon butter

Put milk to heat. Mix cheese, flour, egg, mustard, salt and paprika in sauce pan. When milk is scalding hot add little at a time to cheese mixture.

THE GREATER OMAHA COOK BOOK 85

Cook slowly until smooth as cream. Take from fire and add butter. Serve on toast.

# * # # *

WELSH RAREBIT No. 3

One pound cream cheese One teaspoon dry mustard

Two yolks of eggs Dash cayenne

One tablespoon Worcestershire sauce Dash tabasco

One teaspoon white pepper" One-half glass of beer

Cut cheese fine — when nearly melted add slowly one-half glass beer — until thoroughly melted, and then add other ingredients which have been thoroughly mixed. Serve hot on toast.

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ROQUEFORT CREAMED CHEESE

One-fourth pound Roquefort cheese Caraway seed

One pkg. cream cheese (Blue Label) One-half pint whipped cream

Grated onion to taste Paprika

Cream Roquefort and cream cheese, season with grated onion, add cara- way seed and paprika, then add whipped cream. Less cream may be added if cheese is to be stiffer. Can be made into balls or served heaped in a dish.

CHEESE STRAW

One tablespoon flour One teaspoon milk

One tablespoon Parmesan cheese One-half yolk of egg

One-third tablespoon butter Cayenne to taste

Dash pepper Slight grating of nutmeg

Mix the dry ingredients and add the milk, the yolk of egg, and butter softened. Mix well with a spoon and when the mass is smooth divide it into two parts and roll these very thin. Cut into narrow strips about three inches long and bake in a very slow oven 15 minutes. Serve hot.

^ ^ ^ ^ ^

SCALLOPED CHEESE

Scalloped cheese is a good substitute for meat, as one pound of cheese is equal to two pounds of meat. Butter a baking dish, put in a layer of bread cut into squares, add a layer of cheese cut small, dust with salt and paprika ; add more bread, about a half of a stale loaf, one cup of cheese, and one-half tea- spoonful of salt. Beat two eggs light, add one pint of milk, pour over the bread and cheese ; bake half an hour in a moderate oven.

CHEESE SOUFFLE

Two tablespoons butter One-half teaspoon salt

Three tablespoons flour Caynenne pepper

One-half cup scalded milk One-half cup grated cheese

Three eggs (separated)

Melt two tablespoons butter, add three tablespoons flour. When well mixed add gradually one-half cup scalded milk, one-half teaspoon salt, dash cayenne pepper and one-half cup grated cheese. Remove from fire, add yolks which have been well beaten. Cool mixture, and fold in whites of eggs, which have been beaten until stiff and dry. Pour into buttered baking dish, and bake 30 minutes in slow oven. Serve at once.

Dressings or Stuffings

APPLE STUFFING

For duck or goose just quarter and core apples and till the fowl.

BREAD DRESSING FOR POULTRY

Soak some stale bread in eold water and squeeze dry. Heat about two tablespoons fat in a spider — brown in this a finely chopped onion — then add the bread and stir lightly until the fat is absorbed. Let eool. then mix in two well beaten eggs: season with chopped parsley, ginger, salt and pepper.

The eggs may be omitted, and the dressing still be very good.

# * # # *

CHESTNUT DRESSING

Soak crackers in eold water for 10 minutes, squeeze dry. add two well beaten eggs, a little chopped parsley, salt and pepper, then add chestnuts which have been skinned and cut in two.

DRY BREAD DRESSING

For roast bird or chicken two cups bread crumbs, two tablespoons melted butter: season with salt pepper, poultry seasoning, and mix all thoroughly.

OYSTER DRESSING FOR POULTRY

Melt one-fourth cup of butter and mix with one and one-half cups of cracker crumbs, two teaspoons of lemon juice, a little chopped parsley, salt

and pepper, and nvo eggs, well beaten. Then add one pint of oysters.

# # # * *

MOIST BREAD DRESSING

Enough bread broken into small pieces to fill the fowl : thoroughly moisten it with either hot water or hot milk. Season well with salt, pepper, paprika, finely cut celery, green pepper and parsley and a pinch of sage, add last plenty of melted butter and mix well. If this is not pressed too firmly into the fowl it will be a light delicious dressing. For oyster dressing take half oysters and half dressing.

POTATO DRESSING FOR FOWL

Peel and grate four good sized raw potatoes, pass" through sieve. Let water stand until starch has settled : throw off water and put starch into grated potatoes. Add two well beaten eggs, three tablespoons fat. one tablespoon flour, salt and pepper to taste. Mix well and stuff into fowl.

RICE DRESSING

To one cup of rice add two cups of water — if two stiff add more water — ploce this in double boiler and par boil, season with salt and pepper, a little chopped parsley if desired, a little ground ginger: mix all together. Can be used in any fowl. • •

STUFFING FOR BAKED FISH

Put one large tablespoon butter into sauce pan. When melted stir into it one cup crackers or dry bread crumbs, one teaspoon chopped onion, one tea- spoon chopped capers, one-fourth teaspoon salt, one-fourth teaspoon pepper, one teaspoon chopped parsley. If a moist stuffing is preferred add one quarter cup of milk, stock or water.

Dumplings, Noodles, Etc.

CRACKER DUMPLINGS

Beat one tablespoon fat (that from off the soup preferred) well, with a fork, continue beating into this one egg, add some finely cut parsley, one-half cup cracker crumbs. Roll into little balls, drop into boiling soup, and cook 15 minutes.

* * * * * ' • EGG BARLEY

Make a very stiff noodle dough, work the dough in a hard ball, let dry and grate — drop in soup, boil about 5 minutes.

FARINA SOUP DUMPLINGS

Cream one tablespoon butter and one egg, stir thoroughly, and gradually pour in some raw farina (or cream of wheat) stirring evenly to avoid lumps. Care shoulcl be taken not to use too much farina. Allow this to stand for 30 minutes. With a spoon slice off thin pieces and drop into the boiling soup. Boil a few minutes, and serve.

* *' * * *

GOOD DUMPLINGS

Never soggy. Can be warmed over and are just as good as when freshly made. Two teacups of flour, two teaspoons of baking powder, one heaping teaspoon of salt, cold water enough to make soft dough. Drop in spoonfuls in boiling gravy and cook twenty minutes. Fine with chicken, beef, mutton or veal stew.

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ROYAL CUSTARD FOR SOUP

Two egg yolks, two tablespoons milk, a little salt, pepper and finely minced parsley. Mix thoroughly and pour into buttered baking dish,, set into a pan with water in it, into the oven and bake. Turn out when cold and cut in small cubes.

* * * * *

DUMPLINGS FOR SOUP No. 1

Two tablespoons fat beaten to cream, beat two whole eggs into this very lightly, add three-fourths cup cracker dust and beat again, add a pinch of salt, drop a spoonful at a time into boiling soup.

DUMPLINGS FOR SOUP No. 2

Put whites of two eggs into a cup and fill the cup with milk, put same into a small kettle with one cup of flour and butter the size of two walnuts. Stir over a slow fire until it clears fro mthe pot. After it has cooked a little add the yolks and a little salt, and a grating of nutmeg. Put into soup with a small spoon and let come to top of soup, then it is ready to serve.

* * * * *

DUMPLINGS FOR SOUP No. 3

Beat the whites o fthree eggs to a froth. Add pepper, salt, a dash of ginger

and the beaten yolks of the eggs. Stir in enough cracker or matzos meal to

make a stiff dough. Roll in small balls and fry in hot fat to a golden brown.

Do not cook in the soup, pour hot soup over the dumplings and serve at once.

MEAT DUMPLINGS FOR SOUP

One and one-half cups chopped cooked meat, also few cooked chopped chicken livers, one large onion cut fine and fried light brown, one egg, season

THE GREATER OMAHA COOK BOOK

well; stir all together. Make noodle dough, roll thin, cut into two inch squares, place teaspoonful of above mixture on each square and pinch together in three cornered shapes. Boil in salted water for about 10 minutes, drain in colander. Put in the soup and let come to a boil before serving.

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