GUST A SMITH

— Page 198

"How gracious those dews of solace that over my senses fall At the clink of ice in the pitcher the boy brings up the hall."

EUGENE FIELDS

FANCY ICE CUBES Colored ice cubes are made by coloring the water with fruit juice or pure food coloring and freezing in the usual way. Cubes in two colors are made by freezing with tray half full of one color, filling with other color and completing freezing. A cherry, berry, segment of lemon, orange or lime, mint leaf, violet or hard candy may be frozen in center of each cube. Fill tray so the object to be used, when placed on top, will be in center of cube, freeze to hold object in place, fill tray and complete freezing.

MRS. D. R. McCONNELL, Greenford Grange, Mahoning County

CHOCOLATE BEVERAGE

1 square unsweetened chocolate 2 T. hot water

1 T. sugar

Grate chocolate, boil all together till smooth, add gradually to 1 pint scalded milk and cook in double boiler 5 minutes.

DEAVERTOWN GRANGE, Morgan County

CHOCOLATE FOR MILK DRINK

2 c. sugar

Make a paste and add one cup cocoa and boil 10 Use 2 T. to a glass of milk.

SENECA County

COCOA SYRUP

2 c. water 1 c. cocoa

2 c. sugar y 2 t. salt

Stir water and sugar in sauce pan until dissolved. Boil 5 minutes, mix cocoa with cold water to make a paste and add to boiling syrup. Boil slowly for 10 minutes, add salt. When cold put into bottles or glass jar in refrigerator. Take 2 T. of syrup for each glass or cup of milk. Serve with whipped cream. Served either hot or iced. This is a nourishing and delicious beverage.

NEWTON RIDGE GRANGE, Morgan County

3 T. cocoa 3 c. milk y 2 c. water V 8 t. salt

3 T. sugar

Lift the top part of double boiler from lower part. In the top part put the cocoa and water. Cook directly over flame. When the mixture reaches the boiling point, turn flame down so that it boils gently for five minutes. Add sugar and milk. Put hot water in lower part of double boiler. Place upper part of boiler in lower part. Let mixture cook for at least 20 minutes, add salt. Just before serving, beat mix- ture so as to break into bits the scum that forms on top of the bev- erage. Do not throw this scum away. It contains a nourishing sub- stance. Yield: 4 teacups, each containing about % of a measuring

CUp. MINNIE MARIE PAINTER, Huntington Grange, Gallia County

2 c. water Boil 5 minutes, minutes longer.

Beverages — Page 199

FROZEN SWEET CIDER

To a quart of sweet cider add the juice of V2 lemon, no sugar into refrigerator tray and freeze until mushy consistency. This ■ * delicious appetizer with roast turkey, hot or cold, and with other

MYRTA SHAW, Olive Grange, Noble Coon:*

CRANBERRY JUICE COCKTAIL

6 c. berries 2 T. lemon juice

7 c. water % c. bark, optional IV2 c. sugar cinnamon, optional

1 c. orange juice 2 T. whole cloves, optional

Simmer berries and water until very soft. Press throug strainer. Add rest of ingredients. Cover and let simmer 10 mini Strain and chill.

MRS. VERNON E. CROUSE, North Lima Grange. C i U

MELON COCKTAIL

Cut small round balls from the heart of ripe watermelon and nirtukm pL Chill thoroughly. Cover with ginger ale and allow tat stand ^ hoer. Drain just before serving, cover with fresh ginger ale. Serve at oace. The melon balls may be chilled thoroughly and served without ginger ale if desired.

MRS. HELEN MERANDA. Framkim Grace. Bran Cf I

RHUBARB COCKTAIL

Use equal amounts of rhubarb and water. Boil till tender, then strain. To 1 c. juice add the following: 1/3 c. sugar. Boil 2 minutes, then measure and to 1 c. of this juice add y 2 c. pineapple juice and U c. lemon juice. Cool. At the very last add ginger ale.

MARGARET KRUEGER, Hiram Grange, Portage Cour.~

STRAWBERRY COCKTAIL

Pare and eye a ripe pineapple and shred it with a fork. Stem and

a quart of strawberries, cut a half-pound, canned, if fresh can not be

had, white grapes in half, take a T. lemon juice, pour over gra

berries and place on the ice. Sprinkle pineapple with powder t

to taste and chill. When ready to serve, place a T. of each mix tare

in a cocktail glass, dust with powdered sugar and add crushed ice.

EDEN GRANGE, Trumb«2 Cmu

TOMATO COCKTAIL

12 qts. tomatoes 3 e. water

13 small onions

6 stalks celery, chopped fine % c. sugar

3 t. pepper 30 whole cloves, optional % c. lemon juice Vz c. vinegar

Remove blemish spots from tomatoes. Cut in piece- and men qts. of tomatoes, do not peel. Add onions, salt, celery, sugar. ] cloves and simmer 1 hour. Let cool, then force through siera lemon juice and vinegar. Boil 5 minutes. Seal while hot.

Beverages — Page 200

TOMATO JUICE COCKTAIL

2 qts. tomatoes, cut small 2 small onions

1 c. water 1 T. salt

7 cloves 2 T. sugar

1 bay leaf, optional % t. pepper

Cook 1 hour. Strain and add 2 T. lemon juice and 2 T. vinegar.

MRS. L. V. BOWERS, Norton Grange

TOMATO JUICE

Vz bu. tomatoes 2 or 3 sweet peppers

1 bunch celery, tops and all 6 whole cloves

2 onions 1 bay leaf

Cook all together. Strain. Add *4 c. salt and if preferred 1 c. sugar. Boil and bottle hot. Makes about 10 quarts.

IDA GAIL, Fowler Grange, Trumbull County

GRAPE JUICE

Pick grapes off bunch, put in kettle. One quart of water to one gal- lon of grapes. Cook until soft. Put a cloth in colander, mash grapes and squeeze out juice. Add 2 c. sugar and 1 qt. juice. Let it come to a boil, skim and seal. Very nice in case of sickness. This can be di- luted when opened, if desired.

MRS. CHAS. B. DOWNS, New Lyme Grange, Ashtabula County

GRAPE JUICE

10 lbs. Concord grapes 2 lbs. sugar

2 qts. water

Wash and stem grapes, add water and cook until juice is out of the grapes. Strain as for jelly. Heat and add sugar. Scald and skin. Seal while hot.

MRS. W. H. KAISER, Milan Grange, Erie County MRS. MOSEN, Eden Grange, Trumbull County

GRAPE JUICE

Wash sound, ripe grapes, cover them with water and heat slowly to simmering point. Do not boil. Cook slowly until fruit is soft. Strain through a bag and add % c. sugar to each qt. of juice. Put in clean glass jars and process in water bath for 30 minutes at simmering temperature, 180° F. The sugar may be omitted from this recipe and juice used to make grape jelly when jars are opened.

MRS. ROY GEESLIN, Jefferson Grange, Brown County

GRAPE JUICE

1 c. grapes % c. sugar

Stem and wash grapes and let drain. Place grapes in quart jar. Fill with warm water. Seal and process. Let boil for 10 minutes.

VIOLA REED, Kennonsburg Grange, Noble County

SWEET WINE

For every half gallon use:

2 c. ripe grapes 1% c. sugar

Place in jar and fill with boiling water. Seal tight. Turn jar up on cap and let stand until ready for use. This will be ready to use within two weeks.

DOROTHY COFFEY, Adams County

Beverages — Page 201

PINEAPPLE LEMONADE

Make thin syrup, using 2 c. water to 1 c. sugar and boil 10 minutes. Add 1 pt. jar crushed pineapple and juice of 3 lemons.

MRS. FRANK EVEL. Shenandoah Grange, Richland Couniy

FRUIT DRINK

6 oranges sugar to suite taste

6 lemons water, amount desired

1 qt. grape juice lump of ice.

EDITH DE BOLT, Wayne Grange, Knox County

FRUIT PUNCH WITH TEA

1 c. boiling water 3 T. sugar

1 t. tea 1 c. pineapple juice

2 T. lemon juice

Pour boiling water on tea, add liquid. Serve crushed ice.

MRS. HELEN NEAL, Fowler Grange, Trumbull County

FRUIT PUNCH

1 qt. grape juice or berry juice % lb. sugar

1'% c. water 1 No. 2 can shredded pineapple

6 lemons 1 pt. tea

6 large oranges

Boil sugar and water for syrup. When cool, add other ingredients and let stand one hour. Then add one pint of chilled water and serve with cracked ice. Serves twenty -five.

DUNHAM GRANGE, Washington County

PUNCH FOR 50

1 qt. boiling water 2 qts. loganberry juice

4 T. Orange Pekoe tea juice of 12 lemons

5 c. sugar 3 qts. ginger ale

Pour boiling water over tea leaves and let stand 10 minutes, then strain over the sugar and salt until they are dissolved, cool and acid fruit juices. Dilute with ginger ale before serving. Pour the punch on block of ice. Any tart juice can be used.

MRS. CHAS. GILDER, Ridgeville Grange. Lorain County

FRUIT PUNCH FOR 100

2 qts. sugar 1 qt. lemon juice 2*£ gallons water 1 qt. orange juice

% c. mint leaves 1 qt. grape juice

1 qt. crushed pineapple 2 qts. tea

Make syrup of sugar and water. While syrup is cooling, add mint leaves. Mix with fruit juices. Pour over a block of ice.

MRS. BEACHY, Rittman Grange, Wayne County

GRANGE PUNCH

To make the ice tea base for this punch, steep 1 oz. tea in 1 qt. boiling water for 7 minutes. This will dilute to 1 gallon of tea. 5 oz. tea, 5 gallons, 1 qt. sugar syrup, 11/2 lbs. sugar and 1 qt. water cooked to dis- solve sugar. 4 qts. rhubarb juice, 1 c. sugar to 1 qt. strained juice. 6 qts. ginger ale, 5 qts. fruit juice, grape, plum or cherry. Dilute with water and ice to make 12 gallons.

MARY FOLEY, Fair Haven Grange, Preble County

Beverages — Page 202

3 lemons 2 c. sugar, to make syrup

6 oranges 1 pt. grape juice

2 t. tea, covered with boiling water

A tiny bit of cloves and cinnamon may be used. Add the fruit juices to syrup, then tea, spices and grape juice. To all of this add enough boil- ing water to make 1 gallon.

MRS. E. F. KNESTER, Jackson Grange, Darke County

MINT PUNCH

1 c. pineapple juice 4 c. water

1 c. orange juice 2 c. sugar

2 lemons V2 c. mint leaves

Bruise leaves with 1 c. sugar. Boil other cup of sugar with water 10 minutes. Add mint, simmer 3 minutes. Strain, cool and garnish with mint leaves.

MRS. NILES YOUNG, Tremont Grange, Clark County

ORIENTAL PUNCH

juice of 3 oranges 7 drops of peppermint

juice of 3 lemons green coloring

3 quarts water sugar

Mix together orange and lemon juice and water. Sweeten to taste. Add the peppermint and coloring to make a delicate green. The idea is to add only enough peppermint to give it a peculiar flavor as it should not taste of peppermint at all. Strain through a fine sieve and serve ice cold. This is improved by adding some small cubes of oranges or fresh pineapple, if in season.

FLORENCE CARNES, Jackson Grange, Stark County

POMONA PUNCH

Make a very thin syrup, using 4 c. water to 1 c. sugar and boil for 20 minutes. Add 1 qt. canned apple cider, juice of 2 lemons and 2 oranges. Seal in sterilized jars.

MRS. FRANK EVEL, Shenandoah Grange, Richland County

RHUBARB PUNCH

1 c. grape juice 2 c. rhubarb juice

y 2 c. sugar 2 c. orange juice

4 c. water

Combine all ingredients. Eight servings.

8 level t. tea juice of one lemon

8 c. boiling water

Using an earthern ware teapot, put in tea, pour over it the boiling water. Let stand 3 to 5 minutes. Strain out grounds and add lemon juice. Sweeten to taste. Place in glass or earthen ware container and place in ice box.

MRS. ALPHA HUFFMAN, Atwood Grange, Carroll County

Beverages — Page 203

RUSSIAN TEA

Pare and slice good juicy lemons and lay a piece in the bottom of each cup. Sprinkle with white sugar and pour hot strong tea upon it. Do not use cream.

MRS. EDITH RYBUS, Griggs Grange, Ashtabula County

SAIGON TEA

3 T. tea 12 allspice berries

4 c. boiling water, make sure 1 stick cinnamon, 2 in. long

water is boiling lemon wedges

12 whole cloves

Put tea and spices into tea ball and place in heated pot, be sure pot has been heated. Add boiling water and steep for 5 minutes. Pour over ice cubes in tall glasses. Garnish with lemon wedges. Serves four.

HELEN ERWIN, Baughman Grange, Wayne County

SPICED TEA

4 qts. water juice of 5 oranges

2 t. whole cloves 1 lb. sugar

1 stick cinnamon 4 T. black tea

juice of 3 lemons

Pour 1 qt. of boiling water over tea and let steep. Add cloves and cinnamon. Add remaining water, fruit juices and sugar. Cool and serve with ice cubes.

MRS. ADA WILSON, Selden Grange, Fayette Comtj

RASPBERRY TANG

1 c. crushed raspberries % c. sugar

% c. crushed pineapple M c. boiling water % c. lemon juice 3 t. tea

1 qt. ginger ale 3 c. boiling water

Combine crushed fruit and lemon juice. Prepare syrup by pouring 14 c. boiling water over sugar. Make tea infusion by steeping tea in 3 c. boiling water 3 minutes. Pour tea into syrup and add fruit mixture. Cool. Before serving press through a strainer, forcing as much of the fruit pulp through as possible. Just before serving add ginger ale and ice cubes.

AILEEN WHITE, Marathon Grange. Clermont County

Beverages — Page 20U

Miscellaneous

OLD RECIPES WORTH KEEPING

Toothache or Pain in the Face — Mix salt with the yolk of an egg until about the same consistency as a mustard plaster. Use same as mus- tard plaster.

Burns — Apply butter immediately. It will prevent blistering and re- move the fire.

Sprains — Apply a poultice made of equal parts of salt and lard. Will give instant relief and reduce the swelling.

To Stop Nose Bleeding* — Place a penny between the upper lip and teeth. Hold there a few minutes. Said to never fail.

Liniment for Rheumatism — Take 1 pt. pure cider vinegar, add heap- ing teaspoon each of salt and pepper. Boil down to half pint. Apply to affected parts.

Poultice for a Boil — Scrape pure castile soap into cream and steep them together until right for a salve. Claimed to be the best salve known for a boil at any stage.

FRED W. MANNING

HELPFUL HINTS

Baking soda is excellent for cleaning white enamelware. Dip a wet cloth in the soda and rub it on the enamelware.

To remove mildew, take 2 T. of peroxide to each qt. of water in which white linens are boiled.

Doughnut dough will not stick to the cutter if that utensil is first dipped into hot fat.

Always make the knot in the end of the thread that leaves the spool first. This prevents kinking.

A pinch of powdered sugar and another of cornstarch beaten in with the yolks of eggs will keep an omelet from collapsing.

MRS. FRED W. MANNING

READY FOR EMERGENCIES

To save time, measure, sift and place in a jar on the shelf, these in- gredients :

IY2 c. unsifted flour 2 t. baking powder

c. sugar pinch salt

To this, when ready to use, add :

1 c. sour or buttermilk 1 egg

4 T. melted butter or oil

Beat well and bake 20 minutes at 400° F. If used as dessert, cover with crushed sweetened berries, chocolate or lemon sauce, or mix % c. brown sugar, iy 2 t. cinnamon, 1 T. butter and place on batter before baking.

MRS. WALDO EWING, Dublin Grange, Mahoning County

Miscellaneous — Page 205

ROSE CREAM FACE LOTION

1 oz. quince seeds 1 oz. rose water

X A pt. bay rum 5c worth oil geranium or

% pt. glycerine other perfume

Take 3 pts. boiling water and pour over quince seeds. Stir frequently for 6 to 8 hours. Drain through a very coarse cloth. Use porcelain or glass dish, or lotion will turn dark. Add other ingredients and stir. Bottle and keep in cool place.

MRS'. LEWIS E. ANDERSON, Tymochtee Granpe. Marion County

WALL PAPER CLEANER

1 c. flour 2 T. carbon oil

2 T. salt 2 T. vinegar, or more 2 T. ammonia

Mix all together and add water to make a soft dough a little thicker than cake batter. Place in pan and put on the stove, stirring con- stantly till it thickens. Don't cook too long. Take in hands and work until smooth. It is ready for use.

MRS. CHARLOTTE SLAGLE. Greenford Graa*e» Mifciai^ f— Ij

BLEACH FOR CLOTHES

1 can chloronated lime 2 gal. soft water

2 lbs. sal soda

Dissolve soda and lime in 3 qts. of the water, stir thoroughly. Add re- mainder of water and let stand. Strain through cloth and bottle, either in dark colored bottles or place bottles in dark closet or cup- board.

MRS. W. D. PUGH, Schoenbrunn Grange, Tuscarawas County

CLEANER Painted and Enamel Woodwork

V 2 c. brown sugar y 2 c. vinegar

V 2 c. sal soda y 2 c. ammonia

Add 1 gal. warm water. Wring cloth from solution and wipe wood- work clean. It is not necessary to rinse or wipe dry.

MRS. SAMUEL GROVE, Crawford County

FURNITURE POLISH

Equal parts of vinegar, motor oil and turpentine. Apply with a soft cloth. Rub well and polish with another clean, soft cloth.

MRS. FRED ALLEN, Oak Harbor Grange, Ottawa Counts

SOAP RECIPE

10 lbs. clean grease 5c worth sassafras extract

2 boxes Red Seal lye 2 qts. rain water

X A lb. borax

Dissolve lye and borax. Stir once in a while until dissolved. Put grease in a granite pan and pour lye water into it. Stir 10 minutes. Grease pan and pour soap into pan. Put extract in before through stirring. Set in cool place. Dissolve lye with borax in 2 qts. rain water.

DELLA M. ELLSWORTH, Tremont Grange, Clark County

Miscellaneous — Page 206

HOMEMADE GRAPE NUTS

8 c. whole wheat flour 2 T. soda

4 c. sour milk 2 T. salt

2 c. brown sugar

Bake hard, then cut into long thin strips and bake again. Then grind with coarse knife or food chopper.

MRS. CLEO GRIFFITH, Edgewood Grange, Crawford County

HOMEMADE GRAPE NUTS

2 c. whole wheat flour 2 t. salt

2 c. corn meal 2 c. buttermilk

2 c. rolled oats I c. dark brown sugar

2 c. flour 1 c. dark molasses

Mix in order given. Bake in slow oven 1 hr. Allow to dry an hour or

more. Grind with coarse knife of food grinder. Toast lightly and dry well. Store in airtight container.

MRS. L. P. AUCK, North Robinson Grange, Crawford County

STEAK BRINE

Let come to boil and skim :

1 gal. water 1 lb. brown sugar

1 lb. salt IV2 oz. saltpeter

Then add 3 T. pepper and pour over meat and weigh down. It takes 4 gal. of water for 100 lbs. meat.

MRS. H. E. WARRICK, Montpelier Grange, Williams County

100 lbs. beef y 2 0 z. saltpeter

1 qt. Orleans molasses % lb. soda

1 qt. salt

Put salt and saltpeter in kettle and dissolve in hot water. Set off stove and add soda and molasses. Then add "enough water to make about 3 gal. liquid, or just enough to cover meat, Let stand in jar several days before using.

VIRGINIA WILSON, Good Hope Grange, Fayette County

PICKLE MEAT— SALT PORK

25 lbs. fresh side meat 1 lb. brown sugar

1 gal. water 4 lbs. salt

Boil, cool and pour over meat in jar.

JESSIE R. GUSTIN, Lebanon Grange, Warren County

DRIED BEEF

4 qts. salt 100 lbs. beef, without bone

4 lbs. brown sugar, scant

Rub each piece of beef in salt and sugar, pack in jars. Put rest of salt on top. Put weight on top. Good to fry out of brine. Leave 6 weeks. Hang up and dry.

MRS. C C. BONE, Licking Valley Grange, Licking County

Miscellaneous — Page 207

SAUSAGE SEASONING

For each pound of ground pork use :

1 t. each salt and sage V2 t. pepper

MRS. C. B. DAWSON, Old Glory Grange, Lorain County

PACKERS' BACON-CURE

Brine strong enough to pop an egg. 1 oz. saltpeter. Half as much brown sugar as it takes of the salt to make the brine. Let stand in this brine 7 days and nights. Take out and soak in warm water over night. Smoke hard with sassafras wood, if possible, or paint with liquid smoke. I put my meat in 3 gal. jars. Put in water to cover the meat well. Then I know just how much water t© use.

MRS. B. S. KRANERS, Pleasant Grange, Fairfield County

DRY CURE FOR PORK

7 oz. light brown sugar, 3 oz. pulverized saltpeter

to 80 lbs. meat 1 pt. salt

Mix the three articles well and spread on the fiesh side of the meat. This is to be done the night of the day that the meat is killed. This is important. Let it lay 36 hours. Then add to every 80 lbs. meat 2 qts. of salt. Lay away on racks so meat can drain of juice and leave it for 15 or 20 days — then smoke.

MRS. E. E. MUNN, Eaton Grange, Lorain County

Miscellaneous — Page 208

Soybean Recipes

Furnished by Ohio State University

Vegetable varieties of soybeans, recently introduced from the Orient, lack the bitter principle of the field kinds and have many possibilities as food. They are useful as shelled green beans, somewhat like limas in looks and taste, for cooking dry, and for making flour.

Soybeans and their products have these outstanding nutritive properties: First quality protein (about the same nutritive value as in milk and meat), 35 per cent; excellent quality fat, (rich in linoleic acid, a dietary essential), 18 to 20 per cent; calcium and phosphorus, high content; phosphatide, 2 per cent, an unusually high quantity; vitamin B, three times as much as whole wheat. (Soybeans, pinto beans, wheat germ, and yeast are rich sources of this vitamin); vitamin G, mod- erate amount.

Soybeans are more like meat than like cereals or vegetables. They lack flavor and need to be seasoned with condiments. 'They do not form gas, but are con- centrated and need to be "diluted" with bulky foods.

Reprinted from Research and Invention, Ohio State University Research Foundation.

Cooking Dry Soybeans

> Dry soybeans can be used in the same way as navy beans. Soybeans are much richer m protein and in fat than other beans and contain practically no starch.

Soybean pulp is useful in several dishes. It is prepared by soaking dry soy- beans m water for several hours, preferably over night, then boiling in salted water ±or about iy 2 hours or until sufficiently soft. Drain and run through a coarse sieve or through a food chopper.

PUREE OF SOYBEAN SOUP

1 c. soybean pulp 1 T. flour

1 T. finely chopped celery leaves 2V 2 c. milk

2 T. chopped onion 1 T. butter % c. meat stock 1 t. salt

Vs t. pepper

Cook the soybean pulp which has been put through a coarse sieve, with the celery, onion and meat stock. Add it to a sauce which has been made of the other ingredients. Serve hot with crackers or toast. Serves six persons.

BAKED SOYBEANS Boston Style

3 c. cooked soybeans y 8 t. pepper

% t. mustard 14 lb. diced salt pork

2 T. molasses 1 c . boiling water

Season the soybeans in baking dish, place squares salt pork on top and add 1 c. or more boiling water to keep the beans moist, as they bake slowly at 350° F. for two hours. Serves four to six persons.

SOYBEAN VEGETABLE SOUP

3 2 c chopped celery 2 c. soybean pulp

4 t. chopped onions 1 T. salt

3 c. water pepper to taste 2 c. tomatoes, canned or fresh 2 T. flour

Cook the celery and onion in water for about 15 minutes. Add to- matoes, soybean pulp and seasoning. Mix flour with a little cold water, stir into the mixture until thickened and boil 5 minutes longer.

Soybean Recipes — Page 209

ROASTED SOYBEANS

Roasted soybeans are somewhat like roasted peanuts in flavor.

(1) Soak the washed beans over night. Boil an hour in salted water, spread in shallow pan, roast in moderate oven, 350° F. until browned. Sprinkle with salt while warm.

(2) Soak as in (1). Dry the surface between towels and fry in deep fat, a few beans at a time at about 350° F. When slightly brown and crisp, drain and salt. Use as salted peanuts.

CASSEROLE OF SOYBEANS

% e. diced salt pork 6 T. flour

2 c. chopped celery 2 c. milk

2 T. chopped onion 1 T. salt

2 T. chopped green pepper 2 c. cooked soybeans, ground

Brown diced salt pork in frying pan. Add the chopped celery, onion and green pepper, saute for about 5 minutes. Add flour, milk and cook until thickened. Pour thickened sauce over soybeans and bake slowly at 350° F. in casserole for 1 to V/ 2 hours.

STUFFED TOMATOES

2 c. soybean pulp, cooked and 1 t. minced onion

ground t. minced green pepper

1 c. diced celery % t. salt

Remove pulp from center of large tomatoes. Sprinkle inside with salt. Fill with mixture of pulp, celery, onion and pepper. Cover top with buttered crumbs. Place in greased pan and bake in moderate oven, 410° F., 20 to 30 minutes or until tomatoes are soft. This amount fills eight or nine tomatoes.

SOYBEAN CHILI

1 lb. ground beef or pork 1 T. chili powder

1 chopped small onion 1 c . water from beans

2 c. tomato puree 3 c . cooked soybeans 1 t. salt

Brown meat and onion in fat from the meat. Add all other ingredients except the soybeans and simmer slowly for % hour. Add beans and continue cooking until they are thoroughly heated. Serves six to eight persons.

SOYBEAN LOAF

1 chopped small onion 1 egg, well beaten % t. salt % t. pepper

To the soybeans add macaroni which has been cooked in salt water and drained. Mix with seasonings, egg and bake in greased loaf pan in a moderate oven 375° F. for 40 minutes. This loaf can be sliced to serve six or eight persons.

Soybean Recipes — Page 210

3 c. cooked soybeans 1 c. broken macaroni ^4 c tomato sauce

SOYBEAN PERFECTION SALAD

1 c. cooked soybeans 1 T. minced green pepper

1 c. shredded raw cabbage 1 pkg. lemon flavored gelatine

1 c. shredded raw carrot 1 pt. water

Add to the mixture of vegetables the dissolved gelatine which has been cooled until it is partially thickened. Mold in a pan iy 2 inches deep and cut in squares or mold individually. Serve on lettuce with mayonnaise. Serves eight to ten persons.

Soybean Recipes — Page 211

Beverages 199

Canning and Preserving 184

Cheese and Eggs 62

Cookies 161

Doughnuts 173

Dressings 59

Dumplings 59

Frostings and Fillings 156

Frozen Desserts 114

Miscellaneous 205

Noodles 59

Pickles 191

Puddings and Desserts 105

Salads and Dressings 86

Sandwiches 100

Simple Rules of Table Courtesies 6

Soybeans 209

Useful Information . 7

Vegetables 71

THE LYLE PRINTING CO., SALEM , OHIO