1. food and drink
2. desserts and baking

Larkin
Cook
Housewives'
Good
Things
Book
Eat
to
and
How
Five
hundred
four
hundred
submitted
Larkin
recipes,of
forty-eight
and
and
from
selected
Prepare Them
to
by
eighty
than
more
for customers
and
by the Larkin
Kitchen.
thousand
Established, 1875
of
the
Larkin
by
Pure
Food
Specialists
CHICAGO
Local
Branch:
Co.
CENTS
25
Published
F. 4529-lS
three
Compiled especially
friends
PRICE,
415
prize recipes
practical housekeepers in the
Recipe Contests.
BUFFALO
are
which
PEORIA
Philadelphia
COPYRIGHTED,
BY
ALL
1915
CO.
LARKIN
RESERVED
RIGHTS
20
m
'CI,A401084
fi^t
1915
the
To
serving
delights
Things
have
the
this
command,
It
constant
is
interesting
recipes
and
to
the
the
all
from
recipes
will
what
to
Here
she
that
will
economical
dishes
her
Things
home
to
the
in
a
delicious
be
a
meal.
tions
sugges-
and
source
in
prepare,
practical
and
appetizing
of
delight
truly
wife
house-
coming
to
the
to
valuable
her
extreme
Eat."
of
the
the
enable
will
who
book
answer
most
and
and
many
this
perplexing
for
way,
that
our
account
an
ever
find
variety
great
recipes
cooks
that
on
serve
will
and
practical
of
found
is
"
East
given.
be
that
contains
No
believe
variety
question
it
of
homes
unique
Here
her
able
valu-
a
professional
the
We
immense
that
South,
from
prove
be
housewives.
customers.
will
to
at
ever
note
favorite
accepted
but
wishes
will
North,
e^xperienced
were
table
adviser.
from
West;
her
on
who
Book
in
dishes,
"variety"
Cook
and
placing
Eat,"
of
pride
attractive
in
to
means
takes
and
tasty
who
"Good
who
woman
appreciate
real
to
faction
satis-
those
"Good
in
"Now,
good
digestion
wait
appetite
on
^
And
health
on
both!"
Shakespeare.
"
CONTENTS
Page
How
Measure
to
and
Weights
Rules
for
6
Measures
6
and
Testing
Fat
Using
for
Frying
7
Soups
8
Fish
14
and
Meats
Poultry
19
Vegetables
Salads
32
and
Dressings
41
Eggs
50
Macaroni
and
Dishes
Cheese
53
Bread
and
Rolls
58
Toast
and
Griddle-Cakes
66
Cakes
and
Frostings
69
Cookies
Gingerbreads,
and
Doughnuts
Desserts
89
Pastry
Meat
84
Pies
and
and
Pudding
Pickles
Canned
Fish
Sauces
109
Ill
Sauces
and
Preserves
Fruits
Jellies, Jams
Beverages
100
and
and
and
113
Vegetables
Marmalades
Fruit
Juices
118
120
124
Candies
127
Sandwiches
132
Index
135
Only
Measurements
Level
Are
Used
and
soda
powdered sugar
level ; do not
cupful is measured
Flour, meal,
A
measuring.
A
A
butter.
or
into
and
quarters
house-furnishing
To
with
knife
a
A
half
lengthwise
do
a
"pinch" is
the first finger and
the
nearer
much
is
for
"
4
"
2
"
cups
"
cup
cup
flour.
"
butter
"
"
quart
.
granulated sugar,
powdered sugar.
"
pint
for
quart
.
2
spoon.
between
pint
of sifted
cup
hold
tablespoon
gillor 34 cup
.
(2 pints)
3^
can
equal
of
cups
4
of the
convenience, both
weighing purchases.
2
23^
you
tablespoons
teaspoons
smooth
make
teaspoon,
great
a
2
4
handle
as
liquid.
of
tablespoons
liquid
gills
3
or
thumb.
family scale
in cooking and
16
tablespoon
by cutting in half
spoonful by cutting a half spoonful
as
A
use
cents.
ten
is measured
little
A
down.
'
fourth
; a
before
pat down.
not
spoonful
crosswise
for
level
a
but
shake
sifted
one-half
or
store
measure
be
recipes, holds one-half pint
pound of granulated
tin or glass measuring-cup, divided
be
at
thirds, can
purchased
any
(two gills)of liquid,
sugar
should
in these
used
as
cup,
Recipes
In These
*'
water
solid
tablespoons
.
milk.
or
.
"
pound
J4 pound
pound
pound
pound
pound
.
fat
of coffee
or
1
4
pound
ounces
ounce
.
"
or
.
.
.
butter.
ounce
.
.
,
sugar,
ounce
flour
ounce
,
.
and
Rules forTesting
UsingFat for Frying
Test Fat for
To
1.
browns
mixture.
Drop a piece of soft bread into
in forty seconds, the temperature
the
same
test
for bread
to
brown.
Use
2.
minute
and
batter
and
Frying
dough
croquettes,
for uncooked
mixtures.
should
but
fat, add
potato
raw
mixtures, allowingone
Fresh fat or oil should be used for
then be used
It can
for fish,meat
be frequentlyclarified.
To
Melt
hot fat; if the bread
is right for any cooked
the
Clarify
cut
pieces,heat the fat
potatoes are well browned,
in small
and
fat ceases
to bubble
The
absorbs
cheese-cloth.
strain through double
potato
any
of
The
the
sediment.
odors or gases and collects some
remaining
of the pan.
When
have
will settle in the bottom
sediment
you
be
fat
of
add
the
to
to
water
clarified,
boiling
only a small amount
cold fat, stir vigorouslyand set aside to cool; the fat will float to
be scraped from the bottom.
can
the top and the sediment
; when
gradually
To
Any
sauce-pan
Try Out Fat
be tried out
odd piecesof fat may
than by putting into the oven;
more
easilyin
it will then
a
double
take
less
watching.
Sauteing
cases
Saut^ing is fryingin a small quantity of fat. In many
the word saute
might be used in this book but is not, as the word
have used the more
is not generallyunderstood, so we
common
word
cooking in deep fat. All foods
"fry," which reallymeans
when
fried should
be
drained
on
soft paper.
Fricasseeing
is sauteingand cooking in
Fricasseeing
To
a
sauce.
Egg and Crumb
Before frying,dip the mixture in bread-crumbs, then In the
One
tablespoon of cold water
egg, then again in the crumbs.
the
with
be
to
used
good
advantage.
egg
may
put stale bread, thoroughly dried out,
cutter
according
through the food-chopper,using the fine or coarse
to the kind of crumbs
required.
To
prepare
the crumbs
best suited for the making of soup
and shin. Though quitetough
the vein,neck,
and sinewy they are full of nutriment and flavor.
therefore
dissolve the fiber of the beef, so we
cannot
Water
make
into
meat
it
the
and
over
the beef from
soup
always remove
from
bones
roasts
or
dishes. The
poultry,or part of the steak
covered with cold water
into
all
be
should
a
kettle,
from dinner,
put
Never
boil soupcooked
out.
until the goodness is
and simmered
without drawing out
of any kind, for boilinghardens the meat
meat
that
fitsthe soup
have
lid
Be
to
a
closely
the goodness.
quitesure
kettle or much of the goodnessand flavor will pass off in the steam.
THE
cheaper cuts of beef
To Make
Wipe
are
flank,cheek
"
Meat
Soups
Cut the
out of cold water.
with clean cloth wrung
of
amount
in small pieces. By doing so a larger
lean meat
and the juicesare readilydrawn
surface is exposed to the water
cold water
and bring slowly
with
out.
Always cover
soup-meat
is
browned
before
the
If a portionof
meat
to the boiling-point.
adding water, the soup will have a richer flavor.
meat
To Bind Soups
with the vegetables
and purees (purees
are
Cream
soups
soups
if
allowed
to stand, will
forced
strained out or
through a sieve)
together. To bind a soup melt some
separate, unless bound
mixed add a
of flour and when
amount
add
an
butter,
equal
the
remainder
of the
add
of
to
the soup; then
small quantity
In this way
lumps will be avoided.
soup.
of Tomato Soup Curdling
Put soda with the tomato, allowingone-fourth teaspoon soda to
then add to the thickened milk, stirring
of tomatoes,
two
cups
hot for a while,
If you
wish to keep the soup
all the time.
To Prevent Cream
leave
until
it in the separate sauce-pans
ready to
and
do
not
add
the soda
serve.
Serve with Soup
These are made by cuttingstale bread into thin slices. Remove
the crust, spread with butter and bake until crispand brown,
brown in the fryingpan.
or
Croutons
to
Use Level Measurements
Only. See Page
6.
SOUPS
Beef Broth with
Cook
a
g
Vegetables
beef bone
with
When
a
littlemeat
it several hours in two
on
done, add one can of Larkin Tomatoes,
quarts of water.
onions
three
finelychopped, one pintchopped cabbage,one cup
chopped potatoes, two tablespoonsof Larkin Rice or Macaroni.
Serve with oyster crackers.
Salt and pepper
to season.
The
vegetablesare quicklychopped if put through Larkin Food-
Chopper,
jj L.
NuzuM, Watson, W. Va.
Mutton Broth
boil in two quarts of cold
Add
leek and one
one
water.
one
turnip,one head of celery,
Then
add
two
carrot, all cut fine. Cook for one hour.
potatoes
in dice and one-half cup of noodles or macaroni
cut
^and onefourth can Larkin Tomatoes.
^^^
^ leary. West
Chester, Pa.
Put
pounds neck
two
of mutton
on
to
A Quick Soup
that has a bone in it. Put it into
a roast
with
cold
and simmer
for one
water
hour.
a soup
kettle,cover
add two tablespoons
of Larkin Dehydro Soup Vegetables
Then
for ten
previouslysoaked in one-half cup of cold water
minutes.
also four tablespoonsof Larkin Rice and two
Add
in
cubes.
When
cut
of
can
nearlydone, add one
potatoes
Larkin Tomato
Soup, and salt and pepper to taste. Very good.
Take
is left of
what
Mrs.
Pea
Soup
Put
a
one
tablespoonof butter and
sauce-pan;
and
one
and
salt,pepper
,
Stewart, Paterson, N. J.
tablespoonsof flour into
two
Add one
cook until brown.
one-half cups of hot water.
and
a
teaspoon
of sugar.
chopped parsley. Boil five minutes
and
Mrs.
of Larkin Peas
Season to taste with
Add
littlefreshlya
can
serve.
E. Varga, Chicago, III.
LentilSoup
Wash
one
soak over
of stock
and
dry lentils. Cover with cold water
night. In the morning drain and add one quart
small onion, one
small bay leaf,one
water, one
cup
or
of
and one-fourth of a teaspoon Larkin
about
for
hours until done, press
two
slowly
Pepper.
spoons
through a colander, then through a sieve. Blend two tablebutter and two of Larkin Flour,add to the soup, stiruntil
boiling. Add one tablespoonof chopped parsleyand serve.
teaspoon
Larkin
Salt
Stew
Larkin
Use Level Measurements
Only. See Page
6.
Kitchen.
SOUPS
10
Bean
Soup
night. In the morning
Soak one
pint of white beans over
When
with boilingwater.
boilingadd a pinch
drain and cover
Drain
fifteen
cook
minutes.
again,
of Larkin Baking Soda,
Pass through a
until tender.
and simmer
add fresh water
colander, return to kettle,add Larkin Celery Salt and White
Peanut
Melt
four tablespoons of Larkin
Pepper to taste.
the
before
hot
add
to
serving,also
Butter in
just
water,
soup
two
tablespoons grated horseradish or one-half cup Larkin
Serve
Chili Sauce.
Marrow
Bean
hot.
^
^^^
^
Parsons. Lyons, N. Y.
Soup
with
and use
the water
for dinner save
Put beans with the water
for soup.
through
colander,allow one quart of milk to every pint of beans. Add
salt,pepper and butter. This makes a delicious and also a
When
boilingbeans
left-over beans
nourishingsoup.
Pork and Bean
^^^
^
L. Markle.
Lawton. Mich.
Soup
of one can of Larkin Pork and Beans into a
small onion
Add
one
quart of boilingwater, one
sauce-pan.
small bay leaf and a dash of cayenne
cut
fine,one
pepper.
strain.
then
Cook
two
one-half
tablespoons
Simmer
hour,
butter and two of flour,to a lightbrown.
Gradually add a
until you have a smooth
littleof the soup
paste. Then add
Serve at once
with a few
and cook five minutes.
to the soup
in
each
croutons
plate.
^^^
^ Leighton. Brooklyn, N. Y.
Empty the
contents
Potato Soup
Peel one
quart of potatoes and cut in dice,also one mediumWhen
with water.
into kettle and
Put
cover
sized onion.
and
Larkin
tender add one cup of cream, pepper and salt
Celery
butter in a frying-panand brown
Melt some
Salt to season.
with the soup. Delicious.
in this,
to serve
one
cup of bread-crumbs
Mrs.
W.
R. Treon, Turbotville, Pa.
Old-Fashioned Potato Soup
small
Take four good-sizedpotatoes, cut into dice; also two
onions finely
chopped; add salt,pepper, celerysalt and a small
pieceof bacon or a littlebutter. Cover with a quart of water.
hour.
Blend two
Cook slowly for one
tablespoonsflour with
to
Add
to the hot soup, stir until it comes
one
cup of milk.
This is very good and will
Cook for a few minutes.
a boil.
four people.
serve
^ Croman, Marion, Ohio.
^^^
Use Level Measurements
Only. See Page 6.
SOUPS
Cream
of Potato
11
Soup
into dice four largewhite potatoes and cover
with
Cut up three medium-sized
boilingwater.
onions, fry to a
golden brown in butter and add to the potatoes. When potatoes
are
quite soft,mash through a sieve using water and all.
Add one pintof milk and two tablespoons
each of butter and flour
blended (thesoup should be the consistency
of good cream) ; add
Larkin Salt,White Pepper and Celery Salt; also a few drops of
and serve
onion extract
at once.
miss M. May, Darby, Pa.
Peel and
Cream
cut
of Peanut
Soup
then one small bay
quart of milk into a double-boiler,
leaf,and one-half cup of Larkin Peanut Butter. Moisten three
tablespoonsLarkin Bread Flour in a littlecold milk, add to
hot milk and stir until thickened.
Cook
five minutes.
Add
one-half teaspoon each of Larkin Onion
Extract and Celery
Salt,and a littlewhite pepper.
Crisp Larkin Saltines in the
with this soup.
to serve
oven
mrs. H. Wrench, Goodrich, Wis.
Put
one
Cream of Corn Soup
Put
of Larkin Corn into a sauce-pan
with one
pint of
and a slice of onion.
hot water
for twenty minutes,
Simmer
rub through a sieve and add one
pint of milk. Blend together
three tablespoonsflour with three of butter.
Add
the hot
soup
Add
one
can
graduallyso it will
salt and
Tomato
Cook
pepper.
be
not
Serve
lumpy.
at once.
Stir until thickened.
Larkin
Kitchen.
Soup
togetherfor twenty minutes, one
tomatoes, one
pint
four cloves, two
water,
teaspoons sugar,
peppercorns,
small pieceof bay leaf,and one
small onion cut in slices.Strain
and
add
one
salt, and one-eighth teaspoon soda.
teaspoon
Melt two tablespoonsbutter,add three tablespoonsflour,when
thoroughly mixed add strained liquid,boil three minutes and
it is ready to serve.
If desired,one
be
quart of milk may
scalded and added
will
then
before
have
serving;you
just
of Tomato
Cream
Soup.
Miss:BessieRenfrew, Lenox, Mass.
can
twelve
Tomato
Bouillon
Heat
the contents
Strain through a
teaspoon salt,one
Cubes.
Bring to
good and
serving a heavy
of
of Larkin Tomatoes
to boiling
point.
fine sieve.
Add
one-half teaspoon soda, one
pint of hot water and two Larkin Bouillon
It is exceedingly
it is ready to serve.
a boil and
for
luncheon
dish
when
the
a
or
thing
just
dinner.
Serve with crackers.
one
can
Mrs.
Use Level Measurements
B. Rayburn
Tate, Moberly, Mo.
Only. See Page
6.
SOUPS
12
Soup with Macaroni
Tomato
to cook in one
Short-Cut Macaroni
quart
minutes
about
until
Cook
or
salted
water.
of boiling
twenty
scorch.
bottom
and
Be careful it does not settle to
tender.
and bring to a boil,
tomatoes
cooked add one-half can
When
of
butter
and one
pint of
add a pinch of soda, a generous
piece
Serve very
Season to taste with salt and pepper.
rich milk.
Put
of Larkin
cup
one
hot.
C. Argetsinger,
Frances
Van
Etten, N. Y.
VegetableChowder
through Larkin
Put
Food-Chopper (usingcoarse
beet, two
onions, two
also four
large potatoes,
carrots,
and
cutter)one
parsnips,all medium-size;
quart of fresh or canned
two
one
boilingwater, cook gently one
one
tablespoonsalt,one-half teaspoon pepper,
hour, then
two
tablespoons granulated sugar, cook for thirty minutes
Sufficient for six people.
longerand it is ready to serve.
tomatoes.
Add
add
two
quarts
F. a. Hough, Worcester,
Mrs.
Mass.
Corn Chowder
Chop fine,one-half
fryingpan to try
cup
out.
or
one-fourth
Then
add
pound of salt pork. Put into
to the fat,one
thinly-sliced
of Larkin Corn
Add
Turn into a soup
can
one
onion.
and three pintsof milk. Thicken with diluted flour. Add pepper
and salt. Place a Larkin Soda Cracker in each plate,pour the
it and serve.
over
soup
mrs. H. F. Smith, Morrisville, Vt.
kettle.
Clam
Chowder
largeonion, four tomatoes, and
and boil in two quarts of water; when nearly done
carrot
one
add twenty-fiveclams, finelychopped, four tablespoonsof
Chop fine four potatoes,
butter and salt and pepper
one
to
taste.
Mrs.
Harry
C. Smith, Trenton, N. J.
ImperialFish Chowder
of halibut or fresh codfish. Wash, remove
pound
the skin and bones, and chop coarsely. Also chop one
medium-sized
six
of salt pork or Larkin Bacon,
potatoes, two
Put all in a
one-half can.
or
largeonions, six fresh tomatoes
Take
two
pounds
boiling
with salt and pepper and pour over
hour
a
over
more
Simmer
or
one
almost cover.
water
to
of
three
Rub
do
stir.
tablespoons
moderate
not
together
fire;
butter with two
of flour,heat a quart of milk and gradually
add to the flour. Put a pinch of soda into the chowder, add
at once.
the thickened milk, bring to a boil and serve
soup
kettle,season
Mrs.
Use Level Measurements
W.
H. Bliss, Shrewsbury,
Only.
See
Page 6.
Mass.
SOUPS
Salmon
13
Chowder
with one
into a sauce-pan
of Larkin Red Salmon
add
little
milk.
hot
white
When
of
a
one
salt,
teaspoon
quart
Larkin
If
Cream
and two
Cracker Meal.
tablespoons
pepper
strain
is
a
sieve,
a
through
Soup
preferred
put
teaspoon of
in
each
of
Will
center
plate,and serve at once.
whipped cream
Put
serve
one
can
five
people.
Mrs.
S. D. Cook, Lansing, Mich.
OysterSoup
drain away
liquid.
them
one
Pick over
to remove
shells,pour over
quart of cold
water.
Bring one quart of milk to scaldingpoint,thicken with
two
tablespoons butter blended with two tablespoons flour.
Then
add oysters and liquor,one
teaspoon salt and one-fourth
Do not
at once.
bring to a boil and serve
teaspoon pepper;
hard.
the oysters will become
allow soup
to boil or
Put
one
quart of oysters into colander
and
Larkin
Cream
of Clam
Kitchen.
Soup
One pint or twenty-fivesmall clams, three cups of milk, onehalf teaspoon Larkin Onion Extract, three tablespoonsbutter,
and salt.
three tablespoonsflour,pepper
Pick over
the clams and chop fine;put them with the liquor
and bring to the boilingpoint. Melt the butter,
into a sauce-pan
Cook for a few minutes; add salt
add the flour,then the milk.
the
and pepper.
milk
Add
at once
to
clams, reheat and serve
in individual soup
plates,or in bouillon cups, with a spoon of
in each.
Sprinklea littlefresh chopped parsley
whipped cream
the cream
over
; add a dash of paprika,and a charming luncheon
dish IS the result.
^^^
^ g Gracia, New
Bedford, Mass.
To Boil Fish
the fish well in cold water,
salt;wrap in a cloth,drop into a
Wash
and rub with
wipe carefully
of boilingwater; add a
pan
slice of onion, a bay leaf and one
teaspoon of salt. Cover and
minutes
to a pound, lift out
simmer gently,allowingten
fully,
caredrain,unfasten the cloth,garnishwith parsleyand lemon
butter or fish sauce.
and serve
with plain drawn
Larkin
Kitchen.
To Fry Fish
and dry fish thoroughly.
bread-crumbs.
and
Fry in
egg
Serve with sauce.
Wash
Dip in seasoned flour,then in
deep fat,drain on soft paper.
Larkin
Kitchen.
Broiled Fish
and splitopen a firm white fish and remove
the bone.
Spread with soft butter, dredge lightlywith flour and season
and salt. Place fish on a buttered pan or fish
with pepper
the open fire. The
sheet and cook under the gas flame or over
the thickness of the fish. With
time required depends upon
from
Larkin Spatula remove
a
pan to hot platter. Garnish
lemon
and sprigsof parsley.Serve very hot.
with slicesof
Wash
Larkin
Kitchen.
Planked Fish
for broiling.Lay onto
buttered fish plank,
a
if a
Bake in hot oven, or in broilingoven
fish
for
is
If
fifteen
the
is
minutes.
ten or
a
used,
gas stove
it is best to heat the plank before using and bake
thick one
in a moderate
fish with a thick border of
Surround
oven.
well-seasoned mashed
potatoes and bake until potatoes are
brown.
Garnish with lemon and parsley. Serve hot.
slightly
Prepare fish
as
skin side down.
Larkin
Use Level Measurements
Only. See Page
6.
Kitchen.
FISH
Baked
15
Fish
the fish. Wipe it dry and fillwith a
potatoes, one
cup of mashed
cup of stale
with Larkin
bread-crumbs, seasoned
Pepper, Salt, chopped
and
of
butter.
Sew
with a strong
a
tablespoon
parsley
up
in
thread.
a
baking-pan, put a tablespoonof butter
Lay it
and
fat
on
or
dredge with flour. Add one-half cup
pork
top
into
Larkin
Put
of water.
Savory Roaster and bake in a
hour or until the flesh readilyseparates
moderate
one
oven
Serve hot.
from the bone.
Mrs. D. Leary, West
Chester, Pa.
Scale,clean, and
made
stuffing
of
wash
one
,,
t^
t
,^r
^
^
Baked Shad with Tomatoes
Clean the fish. Brown
one
cup of bread-crumbs in butter,fill
and
Grease a baking-pan with butter. Take
shad
sew
up.
three piecesof Larkin Bacon, lay over
shad, sprinklewith salt
and
three
baste with
tablespoonsof Larkin Canned
pepper,
Bake one-half hour
and three tablespoonsof water.
Tomatoes
to size.
or
longer,
according
ht
^
**
Mrs. C. Adams, Harrisburg, Pa.
/-
a
tt
Codfish Balls
Prepare one-half package
or
one
generous
cup
of Larkin
Pure
with two raw
directed. Put into a sauce-pan
toes
potaand bring slowly
with boilingwater
into dice, cover
for ten minutes, drain thoroughlyand
to boilingpoint. Cook
fine with wire potato-masher. Add
mash
one
egg (unbeaten),
balls
Form
salt
if
into
with a spoon.
needed.
and
tiny
pepper
brown.
in
cooked
when
Serve with
fat.
hot
They are
Fry
five people.
This quantitywill serve
egg sauce.
Codfish
as
cut
Mrs.
Martin
Burns, Schenectady, N. Y.
Codfish Lo"if
Soak one-half package of Larkin Pure Codfish in cold water
and
three hours before using. Put into a sauce-pan with one
half cups of diced raw
a
twenty minutes,
potatoes. Simmer
and beat lightwith a wire potato-masher.
drain off the water
Melt three tablespoonsof cooking fat or butter in a frying-pan.
and a half cups of onions (about four onions) sliced
Add one
in the
Add
to the Codfish
quite fine. Cook until brown.
mix togetherwith two teaspoons of lemon juice,
one
sauce-pan,
if
needed.
Larkin
salt
little
Dry Mustard, a
pepper,
teaspoon of
Put into buttered Larkin Casserole and bake in hot oven
twenty
These
Serve
with
minutes.
quantities
cream
or
egg sauce.
five people.
will serve
Mrs. V. Zook, Nevada, Ohio.
Use Level Measurements
Only. See Page
6.
FISH
16
Codfish
Creamed
Prepare one-half package of Larkin
and
cook for fifteen minutes.
two
tablespoons butter,add
Make
Pure
a
cream
Codfish
as
directed
by melting
sauce
of flour and one
cup of milk,
The beaten yolk of one
pepper.
egg may
if desired. Stir in the codfish and serve
with salt and
be used in the sauce
Sufficient to
toast.
on
season
serve
two
five
Mrs.
people,
H. D. Clark, Clark's
Summit, Pa.
Codfish Fritters
Cut Larkin Pure Codfish into stripsabout the size of a finger.
When
needed,
Freshen by soakingseveral hours in cold water.
each
soft
towel
and
the
folds
of
a
dip
piecein a
dry between
batter made by sifting
togetherone cup of Larkin Flour, one
Larkin
Baking Powder, one-half teaspoon salt and a
teaspoon
Beat one
few grains of pepper.
quite light,add threeegg
add
be sure to
of
to the flour,
of
milk; gradually
fourths
a cup
mix quite smooth.
Fry a delicate brown in hot fat. Serve
at
once.
Mrs,
Hutter, Rochester, N. Y.
Baked Salmon Loaf
of Larkin Red Alaska Salmon, four tablespoonsof
bread-crumbs, four tablespoonsbutter,pepper and salt to taste.
Mix
Add
thoroughly and bake in
slightlybeaten.
one
egg
Bacon
the top. Serve
across
loaf with three slices of Larkin
with creamed onions.
mrs. E. A. Ross, Springfield, Mass.
One
can
Salmon Loaf
of Larkin Red Salmon, one
can
Mix togetherone
cup of milk,
one-half cup of cracker-crumbs, one
beaten, salt
slightly
egg
Bake
in
and pepper to taste.
a bread-pan half an
hour, turn
and pour around the loaf one pint of seasoned
out on
a platter
have added one
to which you
sauce
cream
cup of Larkin Green
This loaf may
be steamed one
hour instead of baked if
Peas,
preferred.
Salmon
Mrs.
J. Knowlden,
Hinsdale, N. Y.
Souffle
of bread- or
of Larkin Salmon, add one
cup
of
milk.
Season
in
with salt,
cracker-crumbs
soaked
two
cups
add
lemon.
Then
and
the juice of one
the lightlypepper,
in
three
Fold
last
the
beaten
of
stiffly-beaten
yolks
eggs.
Serve
Bake in a moderate oven
whites.
twenty-fiveminutes.
with creamed potatoes.
G. Burrows, Amherst, Mass.
mrs. Emma
Flake
one
can
Use Level Measurements
Only. See Page
6.
FISH
18
Shrimp in Reimekins
tablespoonsof butter;add four tablespoonsof Larkin
bubbling stir in one and one-half cups of milk.
with Larkin Salt and Pepper. Add
two
cans
of
Canned
Peas.
Larkin
Rinse
of Larkin Shrimp and one
can
Fill either
both Shrimp and Peas with cold water, then drain.
buttered ramekins or scallopsheels with the mixture
or
place
Casserole.
in a Larkin
Sprinkle with buttered bread-crumbs
If prepared in
and bake twenty minutes in a moderate
oven.
chafingdish,serve on buttered toast.
four
Melt
Flour and when
Season
to taste
J. R. Abercrombie,
Mrs.
Lobster
St.
Joseph, Mo.
Wiggle
Melt
three tablespoons of butter, add three tablespoons of
flour. When
bubbling, gradually add two cups of milk or
of Larkin Canned
until
thickened.
Add
stir
one
cream,
cup
Peas drained
Lobster broken into small pieces,
one
cup of Larkin
Larkin
Salt
and
one-half
from
one-eighth
liquor,
teaspoon
Serve
buttered
toast.
on
Cold, cooked
teaspoon
pepper.
be used in the same
Shreds of
chicken or shrimps may
way.
be used in placeof peas.
green pepper may
Mrs.
Clam
Springs, N. Y.
Saratoga
Pie
pint of clams or
through a food-chopper.
Put
E. a. Benham,
one
of Larkin
clams.
Flour
Season
with pastry, pour
piecesof butter
twenty
mmutes.
one
With
diluted with
with salt and
in
over
clams,
top
Mrs.
can
Canned
of Larkin
the
a
and
crust
Carl
liquormix one
little cold water,
Line
pepper.
put
and
top
bake in
on
a
Southworth,
a
tablespoon
and
add
to
deep pie-plate
crust.
a
Clams
hot
Dot
oven
small
about
Bridgewater, Mass.
To Pan Broil Steak
Have
the steak" a littlemore
inch thick. Make
than one
an
iron pan very hot, rub it quickly with suet, then put in the
Never
steak.
put the fork into the lean meat, always in the
fat. Just as soon
side is seared, turn over; turn several
as
one
times in cooking;add pepper and salt;serve
on
a hot dish at
once.
J
Larkin
"
Kitchen.
To Broil Steak
See that the fireis brightand clear,put the steak on the gridiron,
and
allow
time
the
thickness
often
turn
of
accordingto
and salt and serve
hot.
Steak
steak; dust with pepper
very
stand after being cooked.
to be good should never
Larkin
Kitchen.
To Broil with Gas
least five minutes
before you wish
the meat
will stick to the
to use
or
bars if very hot; leave in the lower pan.
Put the steak on the
rack as near
the flame as you can
without the flame touching.
As soon
the steak is thoroughlyseared, turn the meat
as
over;
be careful not to put the fork into the lean of the meat
that
as
allows the juicesto escape; turn once
and season
more
liberally
Drain
off some
with salt and pepper.
of the fat in broiling
and pour the remainder with the sediment over
the steak.
pan
Serve at once.
Light the
in the
Take
out
gas
it.
oven
at
the rack
,
Larkin
t^
Kitchen.
Pot Roast
Take
of
four
pounds of beef from the shoulder. Put half
good drippingsin an iron kettle,make hot and sear
a
cup
beef
it will cook
where
set back
side; when well browned
for
two
hours; after the firsthour add salt and pepper,
slowly
a pieceof celery,
carrot, onion and bay leaf if liked;if cooked
on
each
slowly no
make
water
gravy
*
"'
as
will be needed.
for roast beef.
Use Level Measurements
Pour
off
of the fat and
some
,
Larkin
Only. See Page
6.
y,
Kitchen.
MEATS
20
POULTRY
AND
Roast Beef
Wipe
meat
with
damp
with
lightly
cloth,place in baking
pan
bone
side
if there is no fat with meat, cut
pepper;
of
and
beef. The oven
be
around
must
suet
place
up a piece
add
After firsttwenty minutes, cool ofifoven
a little,
very hot.
unless
for
minutes
the
Allow
fifteen
to
salt.
pound
cookingand,
To make
covered roaster is used, baste every ten minutes.
a
brown
all
off
lift
out
fat, scrape
beef, pour
together
gravy,
sediment
from around
tablespoonsflour to two
pan, allow two
of fat,mix well ; then add hastily
one
pint of water or stock,boil
down, dust
up
well,add salt and pepper, strain and
serve.
l^rkin
Kitchen.
Swiss Steak
pounds of round steak cut one inch thick. Melt
two
tablespoonsof fat (suetwill do) in a fryingpan, season
steak with salt and pepper, dredge with flour,brown
quicklyon
Have
two
Casserole.
Brown
a scant
in pan, add three cups hot water, pour
half cup flour in fat l^ft
If onion is
for
hours in a slow oven.
the
Cook
two
meat.
over
liked,flavor with Larkin Onion Extract, or cook a raw onion in
The
will
is browned.
the fat before the meat
toughest meat
cooked in this way.
become
tender and delicious,
both
sides then
put into
Larkin
a
Mrs.
D. H.
Dager,
LaFayette
Hill, Pa.
SpanishSteak
pounds top round steak cut about two inches thick,leave
in hot fryingpan, then add three-fourths
the fat. Brown
on
minutes
in moderate
and bake forty-five
cover
boilingwater,
cup
oven.
Sprinklewith salt and pepper; cover with layersliced
Then
with layer
Bake
another hour.
seasoned onions.
cover
Larkin
Bake
of
Tomatoes.
of the solid meat
of
a can
again
two
fifteen minutes.
grated
tablespoons
Sprinkle over
top
cheese; place in oven
long enough for cheese to melt. There
Two
will be
a
delicious thick gravy
and
the steak will be very
Mrs.
Hamburg Steak with Tomato
Put
one
and
a
half
tender.
M. C. Durkin, Shamokin, Pa.
Sauce
pounds of round steak through the food-
of Larkin Cracker Meal
small onion finely
stale bread-crumbs, salt and pepper,
one
or
mix
thoroughly. Form into
chopped, water or milk to moisten;
small
cakes.
Cook
slowly in a small quantity of hot fat.
chopper, add
one
or
two
eggs,
one
steak is cooked, empty one
When
in fryingpan, when
boilingpour
cup
can
over
Mrs.
Use Level Measurements
of Larkin
steak and
Tomato
serv^e
Soup
at
once.
E. E. Nohl, Canton, Ohio.
Only. See Page
6.
MEATS
AND
POULTRY
21
EnglishBeef Steak Pudding
Sift three
cups
of Larkin
and
Baking Powder
one-half
pound, or
cup
enough cold water to
Flour with
two
teaspoons of Larkin
salt. Chop one-quarter
teaspoon
of suet, quite fine,mix with flour,
add
make
stiff dough. Roll out and line
a
one
with it. Cut up one
pound of round steak in one-inch
and salt,and roll in a littleflour.
with pepper
pieces,season
in one-half cup of water,
bowl is half full of meat
When
pour
Trim
off crust and roll out a lid to fit
add the rest of meat.
Pinch the edges together,
the top.
on
dip a cloth into boiling
over
water, then in flour so it won't stick,cover
pudding, tie
for two and one-half hours.
down and boil or steam
This may
be boiled in a cloth but is not so good. Turn
out
to serve.
a
bowl
Mrs.
H. M.
Roth, Albany, N. Y.
FamilyMeat Loaf
half pounds of round steak through food-chopper,
Soak stale bread in cold water
one
(aboutone cup)
with salt,pepper
out with the hands, add to beef,season
squeeze
and celerysalt;mix thoroughly. Five hard-cooked
eggs may
be used with this when
they are cheap. Put a layer of the
prepared meat in a bread pan, then a layer of the sliced eggs,
and so on, having meat
last. Turn into a drippingpan
meat
covered
Bake
for
hour.
roaster.
or
one
^
Put
also
one
and
a
onion.
Contributed.
Beef Locifwith Pimentos
Put two
pounds of round steak through meat-chopper, also
three Larkin Pimentos
(Spanishred peppers)and three Larkin
Soda
Cook
Crackers.
one-half cup of Larkin
fifteen
for ten or
minutes, add pepper,
water
Rice in
boiling
salt,meat
and
Mix
thoroughly togetherand bake in covered
egg.
very
in Larkin
Steam
roaster
Cooker
forty-five
minutes, or steam
one
for
one
hour.
j^^^
^
Lewis, Fostoria, Ohio.
JelliedBeef Loaf
with some
it (shankis the best),
meat
on
put in
with cold water, add one
onion, one carrot
kettle,cover
soup
for
and a small bay leaf and simmer
several hours or
gently
until the meat
will fall from the bone.
When
it is done, put a
littleof the liquorin a saucer
to chill. If it does not
"jell"
add enough Larkin Gelatine to stifTen,
with pepper and
season
salt. Pour in molds rinsed with cold water.
The meat
may
be put through the meat
grinderif preferred.
Buy
a
soup
bone
Mrs.
Use Level Measurements
F. L.
Faecher, Augusta, Kans.
Only. See Page
6,
JelliedVeal
Cook
season
come
or
POULTRY
AND
MEATS
22
Chicken
the bones,
as
in the same
manner
JelliedBeef. Remove
and use sufficientLarkin Gelatine to stiffen. Directions
with each package.
Larkin
Kitchen.
Beef Stew
pounds of beef, two tablespoonsflour,one small carrot,
one
pintwater, two teaspoons salt,one-fourth teaspoon pepper,
Cut meat
into
two
tablespoonssuet or drippings,one onion.
into
shake
until
in
roll
small pieces,
flour,put drippings
pan,
ing
smoking hot, then put in meat and sear on every side,add boilall
Add
the
Stir
until
cover
water.
seasonings,
boiling.
for one
and one-half hours, or place in a
the pan and simmer
Serve with dumplings.
firelesscooker for three hours.
Two
J. B. Bonneau, Chicago, III.
Mrs.
Egg Dumplings
Larkin Flour with two teaspoons Larkin Baking
one-half
Powder,
teaspoon Larkin Salt. Beat one
egg light;
add one-half cup of water; mix with flour,
usingspatula. Have
broth boiling;
drop in dumplings with a teaspoon; let them rest
the meat; cover
on
tightand boil gently for twenty minutes
If you
follow this rule, you
will
the
without
cover.
lifting
ate.
and tenderest dumplings you ever
have the lightest
Sift
two
cups
Mrs.
Potato
Pare
flour,
littleas
potatoes and
medium-sized
three
ricer
mash
or
teaspoon
one
cup
Pittston, Pa.
Morgan,
Dumplings
through potato
as
Thomas
quite
salt,one
rollout
possible,
and
Put
boil until tender.
Add
to them
one
Handle
lightlybeaten.
fine.
egg
in six squares.
which have been
cut
In the center
bread-crumbs
crispedbrown
is
minced
onion
good, added to the
(a little
very
crumbs). Roll up the squares of dough around the stuffing,
broth and
into ball shape, drop into boilingwater
make
or
lid while
minutes.
Do not remove
boil steadilyfor twenty
steamed.
These
also
be
cooking.
may
of each put
in the oven
some
Mrs.
William
Starke, Methuen,
Mass.
Nut Steak without Meat
of walnut
meats
coarsely
chopped, two cups of bread-crumbs, one-half teaspoon each of
Mix
salt and dried sage, and a very littlepepper.
dients
dry ingrespoons
together,add one egg slightlybeaten and four tableand
Steak
would
of milk.
Hamburg
Shape as you
of fat. Serve
saut6 in hot frying pan
with a small amount
with tomato
sauce.
Mrs. J. F. Hillman, Trenton, N. ;j.
Put
into
a
mixing bowl
one
Use Level Measurements
cup
Only. See Page
6.
POULTRY
AND
MEATS
23
Beef Fritters
Put
Season
one
pound of round
one
with pepper
of
breadCook the
cup
beaten.
through a Larkin Food-Chopper.
steak
and
salt,then add
or
cracker-crumbs
same
as
pork
Miss
American
one
can
of Larkin
Corn,
and
two
sHghtly
eggs
in
hot
a
frying
pan.
sausage
Orril
Newland,
Hoopeston,
III.
Chop Suey
in boiling
Cook one-half package of Larkin Short-Cut Macaroni
for twenty minutes.
While this is cooking put
salted water
onions and one-half pound of round steak througha Larkin
two
Food-Chopper. Brown in a hot pan with a pieceof butter or
from macaroni, add one
beef drippings. Drain water
of
can
with Larkin
Salt and Pepper, then
Larkin Tomatoes, season
cook
add steak and onions and
slowly for thirty minutes.
Serve piping hot. This is sufficient for six persons.
Mrs.
ChiliCon
Carni
Jno. Pierce, Lonsdale, R. I.
^
pound each of veal and beef, also one large onion,
and
Food-Chopper. Cover with water
through a Larkin
Put
one
almost cooked
and
When
add
one-half hours.
Larkin
boiled
Short-Cut
Larkin
one
Macaroni, one can
cup
Peas.
of Larkin
Season
and
with salt
Tomatoes
can
one
nine people.
Will serve
and red pepper.
simmer
one
Mrs.
H. H.
Bentheimer, Green
Bay, Wis.
Roast Pork
Wipe pork with
a
with
damp cloth,sprinkle
salt and flour.
pepper,
firstthirtyminutes,
Put into covered roaster, leave off the cover
each pound. Bake
for
minutes
then cover
A
llow
closely.
twenty
for beef. Apples, with
in a moderate
Make
as
oven.
gravy
be
the pork to bake.
the cores
around
removed, may
placed
This givesthe pork an excellent flavor.
Larkin
Baked Pork
Kitchen.
Chops
good-sizedpotatoes, slice as for scallopedpotatoes.
a quarter
one
pounds of lean pork chops (loinpreferred),
ing
put a layerof potatoes into a Larkin Casserole or BakDish, then a layerof pork chops,dust with salt and pepper,
sprinklewith chopped onion, continue until all is used. Have
Pare
Take
seven
and
potatoes
the
cover
on
and
fortyminutes;uncover
will brown.
Put on
milk.
of water
or
for one
hour and
moderately hot oven
minutes
last
the
ten
so
potatoes
during
Delicious.
direct from the Casserole.
Pour
bake in
top.
Serve
in
one
cup
Mrs,
Use Level Measurements
Wm.
Hess,
Only. See Page
St.
6.
Louis, Mo.
MEATS
24
POULTRY
AND
Apple Fritters
Larkin Pastry Flour,with three tablespoons
Tartar
Cream
of
one
Baking
teaspoon Larkin
sugar,
Powder, one-fourth teaspoon Larkin Salt; add one well-beaten
milk and two
tart apples,pared,cored and
egg, one-third cup
Drain
and
sliced. Drop into deep fat and fry until brown.
and
be
The
with sugar.
coarselychopped
applesmay
sprinkle
stirred into batter if preferred.Serve with roast pork.
Sift three times,one
cup
Mrs.
a. E.
Henderson,
Twin
Falls,
Idaho.
Larkin Sauerkraut
Put
into
a
kettle
one
pound
quart of Larkin Sauerkraut, one
onions put through Larkin Food-Chopper
of fresh pork, two
Cook
and water
slowly three hours. The
enough to cover.
longer it is cooked the better, but it should be cooked almost
dry when done.
jyjj^grqy S. Heatwole, Harrisonburg, Va.
Salt Pork with Cream
Gravy
of pork in moderately thin slices. Place
Cut requiredamount
with boiling
in spiderand cover
water, cook a few minutes, take
Put a few spoons
out and dip each piecein milk, then in flour.
until
the
fat
in
Dish on a
and
brown.
of pork
fry
pork
spider
hot platter. Stir two
tablespoons of flour into the fat, add
if
and
salt
needed, add to this one pint of milk, stirring
pepper
Pour
until gravy thickens.
over
pork and serve with
gravy
baked potatoes. Delicious.
j^^^^ ^
Wrench, Goodrich, Wis.
Boiled Ham
several hours or over
night in cold water to cover.
thoroughly,put into a kettle,cover with cold water, heat
to boilingpoint and cook slowly until tender, allowingtwenty
from range
and set aside so
minutes to the pound. Remove
then
from
take
that ham
cool;
partially
water, remove
may
with
outside skin,sprinkle
fine brown cracker-crumbs and stick
be covered with
with cloves one-half inch apart. Or it may
until brown.
brown sugar and baked in the oven
Cabbage and
in which the ham
is boiled
potatoes may be cooked in the water
boiled
and served with the ham
dinner.
as
a
Soak
Wash
ham
larkin
When
FryingHam
Slice and
water
Kitchen.
and
fried meat
Then
over
fry in usual way.
pour
immediately pour off again. This freshens the
hot
ham
and leaves it tender and delicious. Use the water, which is
rich in meat
be
Larkin Bacon may
flavor,to make the gravy.
cooked in the same
way.
^^^^
Use Level Measurements
Charlotte
Arbor, Mich.
Bird, Ann
Only. See Page
6.
AND
MEATS
26
POULTRY
and Dried Beef
To Cure Hams, Bacon
three-fourths of a pound
use
twenty pounds of meat
and one
Salt,one-half ounce
saltpeter,
cup Larkin
with
Rub
meat
mixture, keep
Molasses, mixed thoroughly.
it in the brine for three days, skin side down, repeat rubbing
the smoke for
process until it has been done three times. Put in
three days after last rubbing.
mrs. Edw. Thomas, Bristol, Conn.
For every
of Larkin
Roast Veal
leg and loin are most suitable for roasting.Wipe meat
with Larkin Salt and Pepper,
lightly
a damp cloth,sprinkle
dredgewith flour. Place slicesof salt pork over and around meat.
The
with
Veal
If cooked in an open
in covered roaster.
Make
Larkin
gravy as for beef.
Kitchen.
is best cooked
pan, baste often.
Veal Locif
and one-half pounds of veal through the food-chopper
Put one
with one-half pound of salt pork,also eightLarkin Soda Crackers
and two or three sprigsof parsley. Add Larkin Pepper, Salt
beaten.
also two eggs slightly
and two tablespoonslemon juice,
hour
in a moderate
oven.
Bake in a greased bread-pan one
if necessary.
Baste occasionally
mrs. H. F. Riemer, Detroit, Mich.
Sweetbreads
from the paper as
Sweetbreads
spoilvery quickly. Remove
received.
Put into cold water, add a little salt,leave
soon
as
with boilingwater, add a littlesalt.
for one
hour, drain, cover
with cold water,
Cook slowly twenty minutes, drain and cover
firm.
To
be
and
white
broil;cut in slices,
that they may
so
sprinklewith salt and pepper, dip in bread-crumbs, saute in
fryingpan. Serve with green peas.
Larkin Kitchen.
To Roast
Poultry
all poultry.
hot until skin is browned, then cool, and if
Have
oven
very
poultryis stuffed,cook twenty minutes to the pound; unstufled,
Salt pork is very nice to use for bastingpurfifteen minutes.
poses
much
is
covered
A
roaster
i
fin
open pan.
; baste frequently
to be preferred
as no
bastingisthen required. Larkin Kitchen.
One
rule will apply
to
,
Fried Chicken
Singe,clean and
cut
in
piecesready to
serve,
cold water,
and dip
pepper
dip in
drain but do not wipe; sprinklewith salt and
in flour. Cook in hot pork fat or Larkin Cooking Oil, serve
with gravy made in the pan with milk.
Kitchen.
Larkin
Use Level Measurements
Only. See Page
6.
POULTRY
AND
MEATS
27
MarylandChicken
Dress, clean and
dip
in
pan
and
cut
chicken;sprinklewith salt and pepper;
crumbs; place in well-greaseddripping
a
up
and
in hot
flour,egg
Arrange
bake
on
bastingwith
oven,
platterand
Pot-Roast Chicken with
pour
over
it
two
butter
cups
other
or
fat.
cream
sauce.
Larkin
Kitchen.
Dumplings
the chicken, wash and dip in flour,brown in hot fat,
and
with boiling
carrot
cover
water, add pepper, salt and one
all
will
if
the
Cover
kettle
flavor
be
liked.
onion
so
retained,
one
If an old fowl it will take two
three
simmer until tender.
or
of
almost tender add one
Larkin
Rice
When
hours.
or
cup
drop in dumplings ten minutes before serving. Do not remove
after the dumplings are in or they will be heavy.
the cover
Cut
up
Mrs.
George
Clansz,
Pearl
River, N. Y.
Chicken Pie
with boilingwater,
Cut up a chicken as for stewing, cover
the largebones
Remove
add pepper and salt,cook until tender.
thicken the gravy.
and placechicken in a baking dish,slightly
than
three-fourths full.
have
Do
the baking dish more
not
for biscuits.
cut in rounds
Make
as
a good biscuit dough and
Place the biscuits over
for the steam
the chicken leavingroom
Bake in hot oven
until thoroughlydone.
This is an
to escape.
the
is
old
biscuit
more
easily
stylecrust as
improvement over the
becomes soggy,
served and never
mrs. R. E. Best, Decatur, III.
Chicken,Creole Style
onion and two largetomatoes,
pepper, one
canned
of
Put some
one-half
tomatoes.
use
or
one
cups
add the onion and pepper
butter or other fat in a sauce-pan,
and cook until soft,but not brown.
Brown
the chicken, then
and simmer until
it with boilingwater, add the tomatoes
cover
tender (ifan old fowl, about two hours). Sprinkleone
cup of
the chicken, put on lid and cook another half
washed rice over
be used in
hour.
This is very delicious. Veal or mutton
may
placeof chicken.
Mj^s q Nomdeden,
Md.
Chop fine,one
green
and
Baltimore,
Extra
Dressingfor Chicken
this is a nice way to fix
In making an extra supply of dressing
the
half-loaves
inside
of bread, leave the
of two
it. Scrape out
thin. Rinse out the inside with cold water
crust
and fillwith
the extra dressing. Invert on pie tin and bake about forty-five
This will be found very nice.
minutes.
Mrs.
Use Level Measurements
Andrew
Richards, Perrinton, Mich.
Only. See Page
6.
MEATS
28
AND
POULTRY
Dressingfor Geese,Ducks and Pork
finelyslice,four onions, cook until soft,drain off the
water, add two cups of bread-crumbs, one
teaspoon dried sage,
Chop,
or
salt and pepper
Rabbit
^^^
^^^^^^
Anderson, Dover. N. J.
Casserole
en
and
Skin, wash
and
water
to taste.
salt and
cut
up
one
two
or
thirty minutes.
stew
and
brown
with cold
rabbits,cover
in flour,season
with
Roll
in
Put into a Larkin
fryingpan.
with
flour,add sufficient
chopped onion, sprinkle
acid with mild vinegar,to cover.
When
water, made slightly
it loses the peculiarflavor many
rabbit is prepared in this way
people object to. You will find this a very delicious dish.
pepper
Casserole,add
Bake
hour
one
or
more.
from
Serve
Mrs.
R. W.
the
casserole.
Sleeter, Rockford, Iowa.
Fried Rabbit
and cut up two
The
and cook until tender.
Roll the rabbit in seasoned
the liquor in which
they
Skin, wash
rabbits. Cover with cold water
should not boil,only simmer.
water
in hot fat. Use
flour and brown
were
cooked, for making gravy.
Larkin
Kitchen.
Rabbit in Covered Roaster
with pepper
and
Clean and jointa rabbit,roll in flour,season
in
slice
of
Place
small
in
cut
salt. Add
a
pork
pieces.
up
covered roaster, add one pintof boilingwater, put on the cover
hour in medium
and bake for one
Then
add potatoes
oven.
This may
also be cooked
minutes.
and bake another forty-five
fashion as a pot roast.
in the same
Mrs.
Joseph Lardiff, Duluth, Minn.
FilledCabbage Leaves
cabbage, pick out the
Separate the leaves of a medium-sized
best, pour over them boilingwater, leave for a few minutes.
Cook one-half cup rice,mix with it one pound Hamburg Steak,
to
one-half teaspoon Larkin Onion Extract,salt and pepper
Line a kettle with the outside cabbage leaves. Fill the
Roll up; lay closely
scalded leaves with the prepared meat.
in
will
kettle
not
so
they
together
separate. Add one teaspoon
salt,a littlepepper, three-fourths cup canned tomatoes, three
to almost
cover.
tablespoonsbacon fat or butter, and water
Remove
the filled
Put on the lid. Cook gentlythirtyminutes.
lemon to
and the juiceof one
leaves,add one egg beaten light,
the liquorin the kettle.
but
do not allow to
Stir until thick,
boil or it will curdle.
Pour sauce
over
cabbage leaves and
add
taste.
serve
at
once.
Use Level Measurements
Mrs.
Wm.
Schneider, Buffalo, N. Y.
Only. See Page
6.
MEATS
AND
POULTRY
29
Stuffed Cabbage
Wash
four pounds. Tie in a cloth
a cabbage weighing about
and cook in boilingsalted water
until wilted. Take out and
back the leaves. Cut out the heart and
turn
lay on a platter;
in
bowl
with four hard-boiled eggs, and one
a chopping
place
Season with salt and black pepper, chop
pound of pork sausage.
fine. Make
the
a
ball,place in center of cabbage, fold over
leaves one
at a time, tie up in the same
cloth,and boil gentlyfor
and one-half hours.
one
tir
Mrs. t:Edith
Grand
Wilson, /Island, Nebr.
,,
COLD
t
MEAT
xt
COOKERY
Beef with Tomatoes
of chopped cold meat, one
cup of canned tomatoes,
Put a
one
cup of cracker- or bread-crumbs, salt and pepper.
in
of
meat
and
it
of
a baking dish,
over
a layer
layer
tomatoes,
then a layerof cracker-crumbs, next a layerof meat
and so on
until dish is filled. Bake about thirtyminutes.
Two
cups
Mrs.
An Economical
Meat
Theresa
Scofield,Amsterdam, N. Y.
Dish
left-over meat, chicken,beef,or pork,cut into cubes.
in gravy
well seasoned.
Put meat
in
or
a white
sauce,
of heated Larkin Pork
of platter,
surround with a can
center
and Beans.
Garnish with parsley or celerytips. This uses
of meat
throw away,
would
sometimes
and,
up
scraps
you
combined with the nutritious beans,it may
be used as the main
dish for luncheon or supper.
^^^
g ^ Richardson, Topeka, Kans.
Take
any
Heat
"Different" Hash
Put any
cold meat
hand through a Larkin Food-Chopper.
on
To two
the
allow one-half pound of fresh
of
cold
meat
cups
round
Cut
steak, put this through the food-chopper also.
up
the
and
it.
in small pieces,put some
drippingsinto
in
oughly
the onion, brown thorquite hot put
and add the chopped raw
beef,dust with salt,paprika
celerysalt. When this is brown, add the cooked meat to
Prepare raw potatoes as for potato chipsand fry in another
large onion
fryingpan; when
one
Pour over
add to the hash.
drain and salt. Then
some
have
if
Pack
the
hash
if
down
not
water.
it,
use
gravy
you
fire about ten minutes.
in the pan and cook over
moderate
a
the pan and turn out.
Place a dish or round plateover
You
will then have a beautifully
This
dish.
meat
browned, savory
is a littlemore
trouble than the ordinaryhash but it is worth it.
pan,
Mrs.
Use Level Measurements
H.
Armbruster, Brooklyn,
Only. See Page
6.
N. Y.
MEATS
30
POULTRY
AND
MichiganHash
One
poui;idof Hamburg
Steak,
tablespoonsof chopped
two
cooked Larkin Rice and two cups cooked Larkin
be hot or cold. Place in
and macaroni
Macaroni.
may
each
layer with Larkin Salt,
layers in baking dish; season
Salt.
strained tomatoes
Pour
and
over
Black Pepper
Celery
and bake
all until quite moist, sprinklewith cracker-crumbs
minutes in moderate oven.
forty-five
^^s. Rowe, Fort Smith, Ark.
onion, one
cup
Rice
Casserole of Rice and Meat
Put three cups of cold cooked meat and one-half onion through
Larkin Food-Chopper, add salt and pepper, two eggs slightly
If you
have any
beaten and two
tablespoonsbread-crumbs.
stock on hand, add sufficient to moisten well; if not, use
soup
milk.
Butter a mold, line with boiled rice,then add layer
of meat, then rice and so on until dish is filled. Have
layer
and
m
inutes.
Cover
steam
of rice on top.
forty-five
closely
tomato
Serve with brown
sauce.
or
gravy
Mrs.
L. W.
Kinney, Lake
Charles, La.
Turkish Rice
three-fourths cup of Larkin Rice until tender.
Boil or steam
Then add two tablespoonsof butter,mix thoroughly,and place
Heat
back of stove.
one
on
pint of strained tomatoes, add
soda the size of a pea, one tablespoonof sugar, salt and pepper
Put two
to taste.
cups of cold chicken,veal, or beef through
and tomatoes
to rice and mix
Larkin Meat-Chopper, add meat
thoroughly. May be preparedseveral hours before using.
Mrs.
Thos.
E.
Lewis, Fostoria, Ohio.
Beef
Minced
of cooked
meat
through Larkin Food-Chopper,
with pepper and salt,placein a fryingpan with a spoonful
season
While this is heating,
of butter and enough water
to moisten.
Dilute one
spoon
tabletoast
piecesof stale bread a lightbrown.
Pour
of flour with a littlemilk and mix with the meat.
at once.
each piece of toast and serve
over
Put
scraps
Miss
Carrie
Steltzer, Granville,
Pa.
Chicken Cudets
cold chicken or turkey with salt and pepper.
butter; let this cool on the meat, and dip in
Dip
beaten egg, then in fine bread-crumbs.
Fry in hot fat until a
or
delicate brown.
Serve on slices of hot toast, with a cream
Pieces of cold veal are nice prepared in this way.
curry sauce.
Season
piecesof
in melted
Mrs.
Use Level Measurements
David
Davies, Remsen,
Only. See Page
6.
N. Y.
AND
MEATS
POULTRY
with Noodles
Chicken Hash
cup
left-over chicken through Larkin
Bouillon Cube
of gravy
or
a Larkin
hot
water.
Put
31
Meat-Chopper, add
dissolved in
one
of
of
Larkin
pound
one-quarter
cup
Egg Noodles, cook in boilingwater for ten minutes,drain,then
of Larkin Tomatoes, two
add
two
teaspoons of sugar,
cups
Put into Larkin Casserole or Baking
pepper and salt to taste.
Dish
with the chicken, sprinkletop with cracker- or breadcrumbs.
for one-half hour.
Bake in moderate oven
of
Take
a
Frances
Ham
or
B.
one
cup
one
Hauser, Rochester,
N. Y.
Surprise
slices of Larkin Ham
(coldboiled)cut in mediumMake
batter
with
of
sized pieces.
one
a
egg, one-half cup
milk, a pinch of salt,a teaspoon of Larkin Baking Powder, and
sufficient flour to make a smooth
batter,(not too thick). Dip
piece of ham in batter and fry a delicate brown in hot fat
Take
two
Mrs,
B. p.
Monahan, Bridgeport,
Conn.
Salmagundi
for twenty minutes in boilingsalted water, two cups of
Macaroni.
Larkin Short-Cut
Drain, blanch in cold water.
Have
about
half
a
pound of cold cooked beef, cut in
ready
Put into a Larkin Casserole,
cubes.
a layerof macaroni, then
of
of
sliced
onion, then a layerof tomatoes
a layer
meat, a layer
(eithercanned or fresh). Dust over a littlesalt and pepper and
Continue layersuntil all is used up.
Have a
dot with butter.
layerof cracker-meal on top. Pour over any gravy you have,
if not sufficient,
Bake
little milk or water.
use
a
forty-five
minutes.
This is delicious and makes a good hearty meal.
Cook
Mrs.
James A. Cummings, Gouverneur,
N. Y.
Savory Hash
Mix with two
as
suggestedin Mock Duck.
Prepare a dressing
pound of cold, cooked beef,veal or pork. Mold in
cups or one
bread
a
pan, turn into a drippingpan, add a few slicesof bacon
Serve
minutes.
or
pork, or drippings.Bake slowly forty-five
with
tomato
Mrs.
sauce
M.
or
G.
brown
Rowe,
Fort
gravy.
Smith, Ark.
Potatoes
Escalloped
Butter a
of raw
potatoes needed.
baking dish, put in layer of potatoes, sprinklewith flour and
another layer of potatoes and continue as before,
salt. Add
to
add sufficient cream
until pan is three-fourths full. Then
in
Bake
be
used
of
and
butter
cream).
place
cover
(milk
may
minutes.
for forty-five
in hot oven
They should be brought
curdle.
to a boil quickly or the milk may
and
Pare
dice amount
Mrs.
Rystrom, Stromsburg,
Irven
Nebr.
Cheese Potatoes
layerof sliced cold potatoes into a baking dish,then a
of
cracker-crumbs, pepper and salt to taste, and specks
layer
another layer of potatoes and so
Add
of butter and cheese.
all
used.
until
are
on
Sprinklegrated cheese on top. Cover
in a hot oven.
with milk and bake twenty-fiveminutes
Put
a
Mrs.
Potatoes
au
Bernice
Beeson, Greenfield,
Ind.
Gratin
Put a layer of diced cold potatoes into a baking dish, season
with alternate layersof white sauce
with salt and pepper, cover
Cover the top with buttered bread-crumbs,
and diced potato.
about
sprinklewith grated cheese and bake in a quick oven
twenty-fiveminutes.
^^^
j^^^ ^^^^^^ Amherst. Mass.
Onion and Potato Hash
when about
small onions, fry in meat
drippings,
of
cold
three
two
or
potatoes cut in dice.
cups
Stir all together,
with salt and pepper.
season
Chop fine two
half done add
Mrs.
Frank
Hastings, Saranac
Lake, N. Y.
Potato Patties
cold potatoes smooth with a fork. Add one
tablespoon
all
work
of flour,a littlebutter, salt and pepper;
togetherand
fast
pat into thin round cakes. Fry in hot fat. Delicious for breakMash
or
supper.
^^^
Use Level Measurements
Harvey
Chambers, Maysyh^le, Ky.
Only. See Page
6.
VEGETABLES
34
Peas in Turnip Cups
Hollow out the centers of small white turnips. Cut the edges
Make
a
sauce
boil gently until tender.
or
steam
in points,
flour
of
of
and
one
of
two
butter,
cup
with two
tablespoons
Peas.
When
Green
Larkin
of
one-half
cup
milk, add salt and
and serve
to each person.
one
cooked
fill
the
hot
turnips
quite
John Bartl, Rochester, N. Y.
Mrs.
Baked Peas
Peas over
Green
night. In the
morning parboiland drain. Add two tablespoonsof sugar,
Larkin
Pepper, two teaspoons Larkin
one-quarter teaspoon
Salt and one
pound of salt pork. Bake in bean pot adding
Bake slowly all day.
for baked beans.
water
as
you would
bread.
with brown
Serve for supper
Soak
quart of Larkin
one
C. Thayer,
Florence
Stoneham,
Mass.
To Boil Parsnipsand Carrots
When
in halves, put into cold water.
cut
Scrape parsnips,
cook
and
water
with boiling
slowly until
ready to cook, cover
of an hour.
Drain, baste them
tender, about three-quarters
and
and
salt
w
ith
serve.
with butter,sprinkle
Parsnips
pepper
nice dipped in batter and fried in hot fat. Carrots
very
sauce.
Young carrots
and parsnipsare good served in a cream
will cook in thirtyminutes.
Larkin Kitchen.
are
StringBeans
To Cook
stringand cut the beans, put them in cold water to
pan,
ready to cook, put the beans into a saucekeep crisp. When
to season
add a piece of butter such as you would use
As
you
add
moderate fire,
the
cover
on
Keep
hot. The
and serve
cooked in this way.
Cook over
if needed.
water
salt and a little more
during the cooking;add milk when done
beans will have an excellent flavor when
them, and
very
a
littlewater.
Mrs.
a
a. B. De
Long, Creston, Iowa.
StringBeans with Bacon
stringsfrom yellow or green beans and cut in
pieces. Slice two small onions and a small piece of
bacon, add a pinch of Larkin Cayenne Pepper, and a little
Larkin Salt. Put into a sauce-pan,
with boiling
water
cover
and cook until tender.
Let the liquorcook down before taking
Remove
the
one-inch
from
an
the
stove.
does
amount
for
a
meat
onion is not
give a decided
dish.
The
not
Use Level Measurements
",
Mrs.
as
objectionable
This is
taste.
t-
Elsie
Only.
c
t"
a
small
stitute
good subso
Seacoy, Brainerd,
See
Page 6.
-mt
Minn.
,
VEGETABLES
35
To Boil Cabbage
small head of cabbage into four parts, cuttingdown
through the stalk. Soak for half an hour in a pan of cold water
this is to draw
a tablespoonof salt
to which has been added
be
that
the
hidden
in
leaves.
insects
Take from
out
may
any
Have
and
into
slices.
cut
the water
a
large stew-pan half
full of boilingwater; put in the cabbage, pushing it under the
Add one tablespoonof salt and cook from
with a spoon.
water
minutes, depending upon the age of
twenty-fiveto forty-five
into a colander and drain for about two
the cabbage. Turn
Put into a choppingbowl and mince.
minutes.
Season with
salt
if
and
Allow
more
a
butter,pepper,
required.
tablespoon
of butter to a generous
pintof the cooked vegetable. Cabbage
will be of delicate flavor and may
cooked in this manner
be
Have
the kitchen windows
without distress.
eaten
generally
is
and there will be
the
the
while
at
cabbage
boiling
top
open
in
odor
of
the
house.
littleif any
cabbage
Cut
a
"
Parkin
Kitchen.
CabbeigeGermain Style
Cut
cabbage on a slaw cutter, put into a kettle,add salt and
four tablespoonsmeat
drippingsor butter,add sufficient
and steam
to keep it from burning. Cover closely
forty-
the
about
water
until tender, but not soft. Beat one
egg until
little
Mix
with
of
and
add
a
a
sour
light,
cream,
sugar.
cup
the cabbage; do not let it boil or the egg will curdle. Serve
five minutes
3.t oncG
Com
One
Mrs.
Quincy R. Sherry, Connersville, Ind^
Fritters
cup
flour,one
teaspoon salt,two
melted
teaspoon
teaspoon baking
eggs, one-half cup
milk,
butter, one-third
one
teaspoon pepper,
Canned
Corn. Sift
togetherthe flour,salt and baking powder, in a bowl. Separate
the eggs; beat yolks light,
add the milk.
Pour graduallyinto
the flour mixture and stir to a smooth
batter. Add
butter
and corn;
and fold into the batter the stiffly-beaten
cut
egg
whites.
Fry by the spoonful in deep hot fat. Drain on soft
Serve at once.
This batter may
also be used for fruit
paper.
and other vegetables
fritters.
*
Miss Delia Tagatz, Wautoma, Wis.
one
powder,
two
cups
ht
Corn
Larkin
i^
^^
ttt
Oysters
add one can of Larkin Corn, one tablespoon
Beat two eggs light,
melted butter, and one-half cup of flour sifted with one-half
hot griddleby the spoonful. Serve
teaspoon salt. Fry on
with cold meat
dessert with Larkin Maple Syrup or
a
or
as
noney.
^^^^
Use Level Measurements
Bessie
Binnall,
Only. See Page
Dow
6.
City, Ia.
VEGETABLES
36
Green Corn Pudding
Cut
the
from
corn
six nice fresh ears;
add two
beaten eggs,
two
tablespoonsof butter, one-half teaspoon salt. Break up six
Larkin Soda Crackers, cover
with one
pint of milk, leave for
ten minutes, add to the other ingredients.Bake
in moderate
about
minutes
until
oven
or
This is
nicelybrowned.
twenty
n"^^-
Miss
Carrie
Steltzer, Granville, Pa,
Fried Tomatoes
Take solid tomatoes, not overripe,
and slice in one-fourth-inch
slices. Season with salt and pepper,
dip into beaten egg and
Larkin Cracker Meal.
Fry in Larkin Cooking Oil or bacon
fat until golden brown.
Serve with bacon, ham
steak.
or
Mrs.
L. Loeffler, Glendale, L. I.,N. Y.
Cakes
Tomato
and
light. Add one can of Larkin Tomatoes
melted
three tablespoons
butter,pepper and salt to taste. /Stir
in cracker-crumbs
it stiffenough to drop by the spoonto make
ful
hot greasedgriddle. Brown
both sides. Serve
on
a
on
Beat
at
four eggs
Good
once.
for luncheon
or
Mrs.
Tomatoes
I
,
supper.
Mary
Chapman, Santa
Rosa, Fla.
and Rice
Steam one cup of rice in three cups of water until tender,add one
spoon
of Larkin Tomatoes, one
salt,one-quarter teacan
teaspoon
white pepper, a small piece of butter, two
tablespoons
hot.
of sugar and one
Bring to a boil,serve
grated onion.
hour before serving.
Will taste better if left standing for one
Mrs.
Larkin
John
M.
Ford, Lucas, Kansas.
Special
three onions, in small
of Larkin
add
can
one
frying pan,
pieces.
boiling,add
Tomatoes, pepper, and salt to taste, and when
Cook
for twenty-fiveor
Noodles.
one-half box of Larkin
Serve hot.
thirtyminutes.
j^^^ j^^^^^ E. West, Glouster, Ohio.
Cut
up
one
Cook
slice of Larkin
Ham
and
togetherin
Boiled Rice
of rice,put into strainer and wash thoroughly.
For one
quarts of boilingwater, add one
cup of rice allow two
Have
the
water
boilingrapidlyduring the
tablespoon salt.
entire time of cooking. Boil for fifteen or twenty minutes, if
Drain in colander,pour
the rice is old it takes longerto cook.
door or back of
it one
over
quart of hot water, place on oven
Pick
over
range
to
one
cup
dry off.
Use Level Measurements
Larkin
Only. See Page
6.
Kitchen.
VEGETABLES
Steamed
Rice
of
Put three cups
Sprinklein
210.
drained, add
one
boilingwater
one
cup
teaspoon
with milk or cream
placeof water, if desired.
Serve
Baked
37
into Larkin
Double-Boiler
No.
of rice which
has been washed
and
for thirty minutes.
Steam
salt.
and sugar.
Milk
may
be
Larkin
used
in
Kitchen.
Rice
with chicken or as a vegetable. Wash
of
one
cup
rice,drain and put into a buttered dish or casserole,
add onehalf teaspoon of salt,pour two and one-half cups of water
over
it. Cover and bake in a quick oven
one-half hour.
Uncover
and steam
dry. Lay slicesof Larkin Bacon over the top, place
in oven
until brown, serve
hot. mrs. Philip
Gokey, Mooers, N. Y.
To
Rice
serve
Croquettes
Take
and a half cups of cold cooked rice or one-half cup of
rice and steam
in double sauce-pan,
when
tender add
one
uncooked
beaten
egg,
Larkin
Onion
a
cayenne
pepper
teaspoon onion juice or one-half teaspoon
Extract, one-half teaspoon salt and a dash of
and ground nutmeg.
Mix thoroughlytogether,
one
shallow plate to cool. When
cold cut in small
in
b
eaten
then
cracker-crumbs
dip
cracker-crumbs,
squares,
egg
in
hot
fat.
hot
Dish on
again. Fry
platter,
garnishwith green
This makes a very attractive supper dish.
peas.
spread
on
a
Mrs.
Florence
G. Chipman, Attleboro, Mass.
Rice and Pimentos
Boil one
until tender, chop
cup of Larkin Rice in salted water
fine one-half can
of Larkin Pimentos.
Slice thin or grate onefourth of a pound of Larkin Cheese.
Beat two eggs light,
add
and a half cups of milk, two teaspoons Larkin Salt and oneone
quarter teaspoon Black Pepper. Mix
moderate oven
twenty minutes.
Mrs.
altogetherand bake in
Starl
D, Cook, Lansing, Mich.
SpanishPeppers
Prepare six largesweet
Boil
of Larkin Rice
pound chopped
steak, dice six
Bacon, add a littlechopped parsley,salt and
Mix
to taste.
Strain
thoroughlyand fillthe peppers.
pepper
of Larkin Tomatoes, add a littlewater
one
can
and sugar, a
Stand the filled peppers
pinch of cloves and cinnamon.
in a
and cook gently
baking dish, surround with the tomato
sauce
until soft,add
slices of Larkin
until
pepper,
soft
peppers.
one-half
one
cup
round
(about twenty-fiveminutes). Rice, bacon, salt,
all bought
sugar, cinnamon, and cloves were
tomatoes,
from Larkin Co.
Use Level Measurements
Mrs.
C. Adams, Harrisburg, Pa.
Ofily. See Page
6.
VEGETABLES
38
Stuffed Green Peppers
peppers,
eightgood-sized
For
pintof
cold boiled halibut
made
white sauce
of one
and
of
flour
tablespoon
one
use
other white fish. Mix with a
and one-half tablespoonsof butter,one
with Larkin
Season
Pepper and Salt
one-half pint of milk.
Sauce.
Add
Worcestershire
of
one
raw
and a few drops
egg
and
fill
for
cook
two
prepared
minutes,
b
eaten,
peppers.
slightly
and small piecesof butter on top and bake
Put bread-crumbs
in hot oven
twenty minutes.
^^^^ ^ j lawall, Newark, N. J.
or
any
Stuffed Sweet Peppers
largepeppers,
Six
one
pintof tomatoes,
one
bread-crumbs,
cup
salt,one-fourth
teaspoon celery
teaspoon
butter.
one
tablespoon
teaspoon
pepper,
in
salt
for
soak
water
the
and
and
seeds
Remove
peppers
top
and bread-crumbs, grate
Mix together tomatoes
hours.
two
mix
add
thoroughlyand stuff the
half of the onion,
seasonings,
Place in a baking pan with the rest of the onion cut in
peppers.
small pieces. Add a littlepork fat or butter and a very little
Bake slowlyone-half hour, bastingoften.
water.
large onion, one
one
salt, one-fourth
Mrs.
Baked
Take
a.
Tindall,
Maryville,
Mo.
Beans
one
pint of
Drain
fireand when
water.
as
W.
before,also
Larkin
and add
Pea
Beans, soak
enough cold
night in
over
water
to
they begin to boil,drain off water,
small onion chopped fine,one
one
cover,
add
put
cold
on
cold water
teaspoon
salt
until beans
Cook
are
and two or three slicesof Larkin
Tomatoes,
almost done, add two tablespoonsof Larkin Canned
two
tablespoonsLarkin Molasses, and a pinch of Larkin Soda.
slices of bacon on top, and
Put in covered baking dish,arranging
five
four
Bake
hours,adding hot water
or
with pepper.
sprinkle
needed to keep moist.
as
g p^ Monahan,
^^^^
Bridgeport, Conn.
Bacon.
Bciked Beans with Meat
Cover one
quart of Larkin Dried Beans with cold water and
to cover,
parboil until
soak over
night. Drain, add water
the
Drain
the beans and cover
blown on.
skins crack when
inches
three
No.
of Larkin Double-Boiler
210,
deep
bottom
Add
one
with beans.
largeonion, one-half pound of salt pork
der
and one-half pound of fresh pork (shank is good). Add remainof beans, two tablespoonsmolasses, maple syrup or brown
the strained juicefrom one
can
sugar, also a littlesalt. Add
time.
Boil gentlyall day until supper
of tomatoes.
Belle
Use Level Measurements
D. Robinson,
Williamstown,
Only. See Page
6.
Vt.
VEGETABLES
39
Supper Dish
A New
of Larkin
Pork and Beans, four potatoes, one
onion
finelychopped, one-half teaspoon Larkin Celery Salt,
one-fourth teaspoon Larkin
Pepper. Cut each potato in four
Take
can
one
Add
two
pieces,put all ingredientsinto sauce-pan.
cups of
cook
minutes.
for
Serve
hot.
Sufficient
thirty
boilingwater;
five people. Cheap and nourishing.
Mrs.
J. K. Foster, Seaford, Va.
Special
Chafing-Dish
add
tablespoonsbutter in the chafing-dish,
one
cup of
mashed
thoroughly
Add graduallyone
quite
cup of milk; when
diced
of
cheese
hot and well blended add one
or
scraps of
cup
dry cheese grated. Two
tablespoonsof Larkin Chili Sauce
be added
and
the
It
should
flavor
with the cheese.
improves
when the cheese is melted.
is ready to serve
Put
two
Pork and
through a sieve.
Larkin
Beans
which
Mrs.
Leslie
have
been
E.
Bushnell,
London, Conn.
New
Baked Lentils
of dry lentils over
night. In the morning
the water
When
of
hot
add
water.
one
quart
boils the lentilswill rise to the top. Lift out with a skimmer
Casserole or
in a Larkin
and
a
Baking Dish.
put them
of the
Place a quarter of a pound of salt pork in the center
Mix
three
and
salt
small
a
nd
onion.
one
lentils,
teaspoons
fourth of a teaspoon of pepper with two cups of boilingwater.
If necessary
be kept moist.
Add to lentils. The lentils must
Bake
in
add a littlemore
water
a moderate
during the cooking.
six to ten hours, or in a Larkin Fireless Cooker ten hours.
oven
Soak
drain
two
cups
and
Larkin
Kitchen.
LentilCroquettes
Red
of Larkin
lentils and one-half cup
Cut
of
water.
add
two
up
night, drain,
cups
small
onion, one small head of celery,one
carrot,
and three sprigsof parsley. Cook until quitesoft,then press
beaten
of bread-crumbs, one
through a sieve, add one
cup
Make
to
and
taste.
salt
sauce
a
by creaming
pepper
egg,
togetherthree tablespoonsof butter and three tablespoonsof
(Larkin Evaporated
flour,add two-thirds of a cup of cream,
a
dd
Milk may
to lentil mixture.
be used). Stir until boiling,
Mix
thoroughly,cool, shape, dip in egg and crumbs and fry
Serve at once.
in Larkin Cooking Oil. Drain on soft paper.
Soak
one
cup
of
Beans
over
small
one
Mrs.
Use Level Measurements
John A. Conover, Gambrills,
Only. See Page
6.
Md.
VEGETABLES
40
Lentil Stew
Pick
in
a
and
quart
I
or
in
use
hours.
small
onion
a
gives
Keep just enough
this
meal
and
instead
satisfactory.
the
same
both
delicious
salt, pepper
way,
To
water
three
or
of
Good
any
them
on
night
the
soaked.
were
vegetables
potato.
over
you
fire
This
have
on
little left-over
A
during the last half hour
into
small
meat
pieces.
lentils so
they will not burn. Add
have
serving. We
taste, before
stew
Cut
to
at
with
the
intervals
short
ham
or
corned
and
beef
it very
in
prepare
find
water.
more
Mrs.
A
put
they
one
to
on
meat
cook
using
and
flavor.
butter
which
Add
added
water
morning
next
in
lentils, soak
of
cup
The
the
a
gravy
it
one
water.
about
will take
meat
of
simmer
hand.
wash
and
over
W.
R. Young,
No.
Tonawanda,
N.
Y.
Supper Dish
Boil
one
Boil
an
cup
of lentils
as
directed
recipe for Lentil Stew.
While
these
are
cooking,
in
equal quantity of rice.
Canned
of Larkin
by using two
a
pint of sauce
cups
prepare
small
Tomatoes,
a
piece of bay leaf, a fair-sized onion chopped
Cook
fine and a blade
of mace.
slowly for thirty minutes, then
three of butter.
with
thicken
with two
tablespoons flour blended
Boil
hot
stock.
for
the
then
few
add
minutes,
a
Carefully
rice.
Place the rice around
the lentils and
the edge
over
pour
Will serve
four or
of platter and pile the lentils in the center.
five people.
Kitchen.
Larkin
AND
SALADS
42
DRESSINGS
Combination Cabbage Salad
one-half package Larkin Gelatine in one-half cup cold
for a few minutes, add one
quart boilingwater, one
cup
vinegar,juiceof one lemon, one-half cup sugar and one teaspoon
cold add two cups cabbage shredded fine,one and
salt. When
one-half cups celerycut fine and one-fourth can Larkin Pimentos
Pour into small teacups.
When
firm serve
cut fine.
lettuce
on
with a spoonfulof whipped cream
into which has been stirred
sufficient Larkin
Salad Dressing to flavor. When
preparing
this just for ourselves,I pour it into a meat
and cut in
pan
This should be served with the meat
to serve.
course.
squares
Soak
water
Mrs.
Cream
J. C. Clark, KNOXvn.LE, Ia.
Slaw
quart of
cabbage,keep in cold water until
one-fourth
and oneready
vinegar,one
cup
and
half tablespoonssugar,
four tablespoonsbutter into a
the
fire.
mix with one
Beat
spoon
tableone
on
sauce-pan
egg light,
add one cup sweet cream, salt and pepper.
Add the
flour,
hot vinegarto this,cook until thickened and pour over
the crisp
Slice
chop
or
to
one
serve.
cabbage.
Serve
Put
at once.
^^^
^
^
^^^^^
g^
Pasadena, Calif.
SimpleDressingfor Cabbage
with cabbage is whipped cream,
A very good dressingto serve
into which
has been
either sweet
stirred sufficient
or
sour,
make
it
and
little
salt
and paprika.
to
a
tart,
vinegar
sugar,
Do not mix with the cabbage until servingtime.
This dressing
is also
good with lettuce.
^^^
^
^
^^^^^^^
p^^^^^^ p^^
Bean Salad No. 1
Larkin Red Kidney Beans, add one
Drain liquorfrom one
can
head of celeryor three chopped onions. Chop four hard-boiled
dozen
small sweet
pickles,and one cup nut meats.
eggs, one
add
Mix
hot mayonnaise made
follows:
all togetherand
as
one-half
Yolks of four eggs,
cup sugar, scant
cup weak vinegar,
Larkin
Corn
four
two
Starch,
butter,
tablespoons
teaspoons
salt and pepper
to taste.
Bring to a boil,stirring
constantly.
"
Mrs.
Kooch
Wilson, Attica, Ind.
Bean Salad No. 2
Empty
one
water.
Add
can
one
Larkin
Red
Kidney Beans, rinse with cold
Olives cut in
StufTed Manzanilla
Mix
all
diced
celery.
thoroughly
cup
Salad Dressingon lettuce leaves,
Larkin
cup
small pieces,and one
and serve
with Larkin
Mrs.
Walter
Use Level Measurements
R.
Holloway,
Murphysboro,
Only. See Page
6.
III.
SALADS
Bean
AND
DRESSINGS
43
Salad No. 3
One
can
Larkin
Pork and
Beans,
two
cups
of diced boiled ham,
good-sizedSpanish onion, one largesweet green pepper, a
Mix
all thoroughlyand when
littlesalt and pepper.
ready to
with good
place on a bed of lettuce leaves and cover
serve,
dressing. Hard-boiled eggs may also be placed on top. This
is a very fine dish for a Sunday night tea.
one
Mrs.
Geo.
S.
Brain, Jersey City, N. J.
Salad Delight
Wash one cup Larkin Rice ; put on to cook in two quarts boiling
salted water.
Cook until tender but do not allow it to become
too soft. Drain, and pour
one
quart boilingwater
throughthe
the
rice.
door
oven
shaking occasionallyto keep
Dry on
separated. Allow two
tablespoons rice to one
tablespoon
salted ground almonds.
Place on
four
lettuce leaves, cut
in small pieces,cover
with sugar to form juice. Put
oranges
several
small piecesof orange,
with
one
over
tablespoonjuice
salad dressing. Place a
rice. Then
add one tablespooncream
the orange.
on
very thin sliceof orange on top and a salted almond
Serve with tea and wafers for a lunch at a Club-of-Ten party.
Florence
Thayer, Stoneham, Mass.
Miscellaneous ScJad
or grated;
One-quarter pound mild cheese cut in small pieces,
three-fourths cup chopped sweet
one
pickles,
cup chopped
broken
walnut
Add
sufficient
meats.
celery,and one
cup
boiled dressingto mix.
^^^^ ^
^^
add
j^^^^^^ p^^^^^^
Chicken Scdad No. 1
Cut cold boiled chicken in dice,add an equalamount
of celery
cut
in
blanched
almonds
Season
halves.
with
cut
one
cup
Stir into this a few tablespoonsmayonnaise;
salt and pepper.
fine and
set
on
for an
hour
lettuce leaves and
away
with
celerytips,Larkin
or
Just
more.
before
serving,arrange
with thick mayonnaise. Garnish
Olives,and Pimentos cut in strips.
cover
Mrs.
Sadie
Chamberlain, Pontiac, III.
Chicken Salad No. 2
in small pieces,one
One cup chicken meat
cut
cucumber
cut
walnut
in
in cubes, one
broken
meats
pieces,onecup English
half can
Larkin Peas, and two cups celerycut in strips. Mix
with a silver fork, add one
good salad dressing. Serve
cup
cold in nests of lettuce. Garnish with Larkin Pimentos
very
cut
m
points.
Use Level Measurements
^^^^
j^^ Hauser, Rochester, N. Y.
Only. See Page
6.
AND
SALADS
44
DRESSINGS
Chicken Salad No. 3
togetherone can Larkin Deviled Chicken and twice the
one-fourth
of crispchopped cabbage. Add
amount
teaspoon
lettuce
Larkin CelerySalt. Use a good salad dressing,
serve
on
Mix
Mrs.
Ash
C. Thurmond,
Ernest
Grove,
Mo.
Salmon Salad No. 1
cooked
Salmon, add four medium-sized
small
Larkin
Pickles
into
four
cut
cubes,
pieces,
potatoes
Make
with
of
a
two
dressing
finely-cut
c
abbage.
yolks
cups
of
beaten
salt,
two
one
one
pinch
light,
teaspoon
pepper,
eggs
Flake
one
teaspoon
butter,
Larkin
milk
Larkin
can
in
cut
sugar,
teaspoons
two
four
and
Larkin
Mustard,
tablespoons Larkin
one
Vinegar.
tablespoon
Put
into
a
Double-Boiler,stir until thickened,cool,add sufificient
to
thin
out.
Serve
on
lettuce leaves.
Sarah
E.
Burns, Swathmore,
Pa.
Salmon Salad No. 2
mashed
Six hard-boiled eggs chopped fine,two
potatoes, one
four
Red
Alaska
Larkin
sour
Salmon,
can
pickleschopped fine.
Mix all together with a good boiled dressing flavored with
Larkm
Celery Salt.
^^^^ Nettie L. Raney, Tullahoma, Tenn.
Marshmallow
Salad
them
Cut up one-half pound Larkin Marshmallows, pour over
this aside
Larkin
one-half can
Pineapple, grated. Stand
Then
three sliced bananas, one-fourth
add
several hours.
pound chopped walnut meats, two oranges cut in pieces,add
Serve
one-half cup whipped cream.
on
crisp lettuce leaves.
This is delicious.
^j^3
g ^ Albrecht. Jamaica. N. Y.
Fruit Salad
Supreme
Gelatine and pink coloringpowder.
Three
water.
cold
water.
freshly-boiled
cups
cup
Three
bananas.
Two
One
Juice of one lemon.
cup
sugar.
add
in
cold
Moisten
juiceof
water,
gelatine
sugar,
oranges.
Put half of
lemon, pink coloringpowder and boilingwater.
this begins to set, slice the bananas
When
this into mold.
take the other half which has
and arrange
them in it. Then
started to set and beat until lightand fluffyas whipped cream.
cut in secPour this on the firsthalf and arrange the oranges
tions
in
used
be
canned
fruit
the
place of
on
may
top. Any
One-half
One-half
^^^^"*
package Larkin
Mrs.
Use Level Measurements
Percy
S. Macumber,
Only. See Page
Corning,
6.
N. Y.
DRESSINGS
AND
SALADS
45
Fruit Salad No. 1
small apple.
Peel and dice three bananas, one
orange, and one
Larkin
Cut in cubes one-half can
Pineapple. Chop one-half
add
walnut
one
Peaches,
meats,
cup Larkin Canned
cup English
Mix all togetherusing
and three tablespoonscherry preserves.
the fruit.
granulated sugar over
spoon
corn
starch, allowingone table-
silver fork,sprinkle
one
cup
the fruit juice with
Thicken
a
starch
corn
and
one
fruit.
to
one
tablespoonbutter;
Serve
of
cup
when
lettuce leaves
on
or
Mrs.
juice. Add sugar if needed
the
quite cold pour over
in sherbet glasses
for dessert.
M.
E.
Barlow, Farmington,
III.
Fruit Salad No. 2
bananas,
Four
two
one-half
oranges,
three
apples,one-half
English walnuts,
apple,
pine-
can
marshmallows.
in pieces,and mix all
Cut the fruit,nuts and marshmallows
together(exceptthe nuts). Add nuts just before serving as
Mix
with cream
they turn the salad dark if put in too soon.
and serve
on
crisplettuce leaves.
dressing
cup
Mrs.
White
Grape
Bernice
one
cup
Beeson, Greenfield, Ind.
Salad
pound white grapes.
heads of celeryand the
Mix
with cream
pound English walnuts.
lettuce
leaves.
Serve
on
crisp
dressing.
Halve and seed
the best part of
one
two
Mrs.
Frank
S.
Cut
quite fine
from one-half
French
salad
up
meat
or
Merrill, Bristol, Conn.
CherrySalad
Stone
one-half
saving all juice.
pound cherries,
Dice
Cook
a
small
cucumber, chop fine a dozen blanched almonds.
together
until slightly
two
one
thick,
tablespoonslemon
cup cherryjuice,
cool add
When
one-half cup sugar.
two
drops
Almond
Extract and when quite cold add to the salad
mixture, mixing gently with two silver forks. Serve on crisp
lettuce leaves.
be used when fresh ones
Canned
cherries may
not in season.
are
u.
c-"..,^^
n^r^^
Mrs.
Frances
Hauser,
Rochester, N. Y,
juice,and
Larkin
r"
xt
ir
PineappleSalad
One can Larkin Sliced Pineapple. One head of crisplettuce,
one
cherries. Make a nest of two blanched lettuce
bottle Maraschino
leaves on individual salad plates. Put one slice of pineapple
on
and put a cherryin
each plate,
with cream
salad dressing,
cover
This is a
of each piece. Sprinklewith ground walnuts.
center
and
Canned
salad
Bartlett
delicious.
Pears
most
very pretty
be
lemon
of
with a sprinkling
substituted for the
juice,may
pineapple.
j^jsg "^^
Use Level Measurements
l. Davidson,
Cherryvale,
Only. See Page
6.
Kansas.
DRESSINGS
AND
SALADS
46
Salad
Banana
bananas as
in half lengthwiseas many
Mix
for each person.
needed, allowing one-half banana
are
in
with
roll
banana
Larkin Salad Dressing
whipped cream,
the dressing,then in chopped nuts.
Walnuts, peanuts, or
leaf. A small spoonlettuce
Serve
be
used.
on
a
ful
may
pecans,
be placedon the side of the platesand
of the dressingmay
also two Larkin Saltines.
^^^
j^^ ^yler, Plainfield. N. J.
skins and
Remove
cut
September Salad
ripeapplesand one sweet red or green
one
celery,two tablespoonschopped
cup
pepper.
finelychopped parsley,and one
onion, two
cup
teaspoons
Serve
Mix
with
Cocoanut,
Larkin
Shredded
thoroughly.
shells or on lettuce
French or cooked salad dressingin tomato
Pare, core
and
Add
chop
two
diced
1g3.VGS
iv-avv-o.
Tomato
Mrs.
M. Hacker, Council
Pearl
Bluffs,
Ia.
Surprise
and carefully
Place
out the centers.
Peel three tomatoes
scoop
and
in
one-inch
cut
them upside down
to drain.
Wash, dry
from
firm
of
stalk.
Break
six eggs
four
sticks
a
celery
pieces,
one-half
spoon
teainto a largebowl; beat quitelight. Add to them
Larkin Salt, a few grains of Cayenne Pepper, one-half
Pour
teaspoon Larkin Onion Extract, four tablespoonsmilk.
and
cook
When
for scrambled
into' buttered pan
as
eggs.
in
small
add
the
the
tomato
pieces.
cooked,
pulp cut
celeryand
lettuce leaves
with the mixture and serve
Fill the tomato
on
with Larkin Salad Dressing.
^^^^ j^_ ^ Thomson, Buffalo, N. Y.
Lobster Salad
Cut
Mix
Lobster and turn out on a china dish.
three hard-boiled eggs coarselychopped.
tablespoons Larkin Salad Dressing with one
cup
Larkin
Add
into cubes.
Open
one
two
can
ingredientscarefullytogether. Serve
lettuce leaves,garnish with three half slices of tomatoes.
on
and serve
Sprinkle with finelychopped sweet green peppers
whipped
cream.
Mix
with Larkin Saltines.
Meat
Larkin
Kitchen.
Relish No. 1
chopped cooked beets, take one quart raw
cabbage chopped, one cup grated horseradish,two cups sugar,
one
tablespoonLarkin Salt. Mix all thoroughly,put in a jar
and very
and cover
with cold vinegar. This is easy to make
To
three quarts
^"
Mrs.
Use Level Measurements
W.
C. Obendorf, Sterling, III.
Only. See Page
6.
AND
SALADS
DRESSINGS
47
Meat Relish No. 2
Take
one-half
two
pickles,
and
pickles
Chopper. Mix
sour
the
vinegar(orvinegarand water mixed, depending
Stir
of
and
leave
the
all together
vinegar).
strength
one-half cup
and
the
on
for
Larkin Pimentos, three cups cabbage, nine
small onions.
Squeeze out the vinegar from
all
the
ingredients
through a Larkin Foodput
togetherone teaspoon salt,one-half cup sugar
can
hour
one
before
serving. Excellent
K. K.
Mrs.
and
Tomato
with cold
meat.
Haggstrom, Cheyenne,
Wyo.
StringBean Salad
skins from six firm tomatoes, cool,cut a
and gently scoop out inside. Have
one
pint
and cut in small
of fresh stringbeans boiled in salted water
a
pulp. Make
pieces. Mix with tomato
dressingwith one
tablespoonof oil,two tablespoonsvinegar,one teaspoon Larkin
Tomato
Catsup, one-half teaspoon salt,one-eighthteaspoon
Add to this one
tablespoonLarkin Gelatine;dissolve
pepper.
Mix
in one-half cup boiling
water.
well,cool, add to string
fill
Ice a coupleof hours
Put away
tomato
on
cases.
beans, and
before using. Serve on
lettuce leaves with mayonnaise.
Scald and
slice off one
remove
end
a. J. Lawall, Newark,
Mrs.
Cooked
Stir
Dressing
togetherone
Larkin
Larkin
pinch
milk,
one
tablespoonLarkin Dry Mustard,
Corn Starch,three
one
spoon
table-
teaspoon
Salt, few specks of Larkin Cayenne Pepper and a
Soda.
well-beaten eggs, one
of Larkin
Add
two
cup
one
cup
Uncooked
tablespoonssugar,
one
a
tablespoon butter, and lastly(beatingconstantly)
weak
vinegar. Cook until thick and creamy, stirring
all the time.
Stir
N. J.
iv^
Mrs.
t
tt
^
r^
^
Old Chatham, N. Y.
John H. Fitzpatrick,
Dressing
spoons
teaspoon Larkin Prepared Mustard, two teaone-half teaspoon salt,and one-quarter teaspoon
togetherone
sugar,
Pepper. Add one cup Larkin Evaporated Milk;
mix
thoroughly, then slowly add three tablespoons Larkin
Vinegar. Mix well and it is ready for use.
Larkin
White
Mrs.
Geo,
Raupp, Buffalo, N. Y.
Dressingfor Cabbage
Mix
together one
Add
four
teaspoon sugar,
Mustard, one-half teaspoon Larkin
Cook
one-half teaspoon Larkin
Salt and one
beaten egg.
tablespoonsvinegar and
until thick in
a
eight tablespoonscream.
double-boiler,stirringconstantly.
Use Level Measurements
Mrs.
Wm.
Only.
See
Noller, Troy, N. Y.
Page
6.
SALADS
48
AND
DRESSINGS
Easy Mayonnaise
I have discovered that when oil dressing
is made in the following
fails. To the yolksof two fresh eggs, add one
it never
manner
tablespoon vinegar,beat well, then add one-fourth teaspoon
Larkin Olive Oil;beat constantly
salt and one-half cup or more
is to drop the oil
while pouring it in. The old-fashioned way
the
in very slowly but if the vinegaris added to the eggs first,
the
a
nd
be poured in much
oil may
will
faster,
never
mayonnaise
curdle. Season with Larkin CelerySalt,Larkin Onion Extract,
Mustard
other seasoningyou prefer.
or any
Mrs.
CrecimySalad
Melvin
Smith, Avon, N. Y.
Dressing
four lightly-beaten
double sauce-pan
eggs, and oneStir over
the fireuntil thick,
half cup each of vinegarand water.
Mix togetherone
then add one-half cup butter.
teaspoon each
and sugar and a pinch of white or cayenne
of Larkin Mustard
Add
a spoonfulof the cooked
ings
dressingto these seasonpepper.
Put
into
a
Add
balance
and stir until smooth.
Thin
mix.
with milk or cream
vinegar if
liked
quite sour.
Whipped
of
as
cream
dressingand
oughly
thorUse more
folded into this
needed.
makes a very lightdressingfor salad. This will keep for weeks
in a Mason
jar if screwed down tightand left in a cool place.
Mrs.
Eva
S.
Pugh, Brownell, Kans.
Sue's Salad Dressing
teaspoon sugar, and
teaspoon Larkin Mustard, one
Add one-half cup vinegarand cook until
the yolks of two eggs.
whites
of two
fold in the stifily-beaten
thick. Then
eggs.
milk
thin
with
Cook
for two
out
or
cream
as
minutes, cool,
The beaten whites insure a light,
needed.
dressing.
fluffy
Mix
one
Miss
Sue
Miller, Edenville, Pa.
Peanut Dressing
togetherin a small bowl two tablespoonsLarkin Peanut
Butter, two
tablespoons lemon juice,two tablespoonscold
one
water,
teaspoon Larkin Salad Dressing and one-eighth
on
teaspoon Larkin Salt. This is a delicious dressingto serve
etc.
onions,cabbage,
lettuce,
Mix
Mrs.
Alex.
Jackson, Favetteville,
N. Car.
French Dressing
with garlicor onion, then put in one-half
teaspoon Larkin Salt,one-fourth teaspoon each of Larkin White
Pepper, Mustard, Sugar and paprika, add six tablespoons
Larkin Olive Oil,stir in drop by drop two tablespoonsLarkin
Vinegar. If the oil floats,too much vinegarhas been used.
Rub
a
small bowl
Larkin
Use Level Measurements
Only. See Page
6.
Kitchen.
To Boil Eggs
Eggs
cooked
are
in many
for
but
ways,
cooking in the shell
than to put the egg into one
no
pint of
way
place,leave for six minutes,
boilingwater, cover, stand in a warm
the eggs will be cooked through,but soft; if liked very
when
Be sure
to have enough water, according
soft,allow less time.
better
there is
to
the number
if two
needed use one quart of
cook
on
eggs hard leave them
for thirty-five
minutes.
Then
put them in cold
of eggs;
eggs
are
accordingly. To
and
so
water,
in the water
for five minutes.
water
and Fold
To Turn
an
Larkin
Kitchen.
Omelet
side of omelet higherthan the other.
pan so as to bring one
Place spatula under higher side and tippingpan
to almost
a
If
f
old
half-inch
first
vertical position,
is
cut
over.
a
carefully
made
out
at each end of fold,the omelet folds more
easilyand with-
Tip
breaking.
Poached
Larkin
Kitchen.
Eggs
shallow pan nearly full of boilingsalted water, remove
is motionless; break
until water
and reduce temperature
scum
and
into
film has
the
into
saucer
a
an
a
water; when
slip
egg
and
the
the yolk
white is firm, take up with a
formed over
skimmer
and placeon toast which has been trimmed into shape.
is to use
A much
and EggLarkin Double-Boiler
easier way
Poacher which poaches five eggs at one time.
Have
a
larkin
Kitchen.
French Omelet
To
four eggs
pepper
to
taste.
allow
Beat
three-fourths
the eggs
very
cold water,
light,then add
cup
"
salt and
the water
Pour
into hot greased frying pan, run
thoroughly mix.
the
around
and
lift slightlyto allow the thin
edges
spatula
underneath.
Serve at once
hot platter.
on
a
part to run
and
Larkin
Use Level Measurements
Only.
See
Page 6.
Kitchen.
EGGS
51
PuffyOmelet
Separate three eggs; with the yolks,put a littlepepper, salt
and one
tablespooncold water; beat the whites to a stiff froth;
in the yolks. Make
m
ix
rather hot, grease lightly,
a pan
lightly
three minutes
in the mixture, cook
hot stove, then
on
until
and
hot
cook
in
oven
a
justsetting;fold over and
place
If
is not hot turn the omelet
turn onto
a hot platter.
your oven
pour
finish cookingon
and
over
carefully
top of
Minced
stove.
ham,
tablespoonchopped parsley,is very good, either
stirred into the mixture or placedon the top. Grated cheese is
the omelet justas you put it in the oven.
over
very nice sprinkled
or
beef,with
a
Larkin
Kitchen.
Corn Omelet
Use
rule
corn;
given for puffy omelet.
take
care
not
to
Fold
stir the mixture.
in one-half cup
Larkin
Bread-Cnimb
canned
Kitchen.
Omelet
Separate the whites and yolks of three eggs. Beat the yolks
light,add to them one-half cup fine bread-crumbs,one-fourth
and one-half cup milk.
teaspoon salt,a few grainsof pepper
fold in the stifffy-beaten
Put two
whites.
Then
teaspoons
butter into a smooth
fryingpan, when hot pour in the omelet
fire. Use a Larkin Spatula to turn the
and cook over
a slow
omelet or put into hot oven
to finish the cooking. Fold into
a
half circle and
serve
at
once
standing.
as
any
r,
Bertha
egg
mixture
falls if left
a
r,
A.
Bottner,
Petrolia, Pa.
StuffedEggs
Boil six eggs
twenty minutes.
Cover
with cold water
for five
Shell the eggs, cut in halves,remove
yolks,add to yolks
one
teaspoon Larkin Prepared Mustard, a few specks of Larkin
Black
Pepper, one-half teaspoon salt,one tablespoonbutter,
Fill each hollow where
and sufficientmilk or cream
to moisten.
removed.
Arrange on lettuce leaves and garnish
yolks were
minutes.
with
chopped beets.
^^
TVTr.r.TVT
Mrs.
B. p. Monahan,
t^
^
Bridgeport,Conn.
SavoryEggs
small onion and one
Cook in frying
fine one
tomato.
pan
of fat until brown.
in small amount
Separate four eggs, add
to the yolks one-half teaspoon salt,a dash of cayenne
pepper,
Beat the whites lightly,
mix
and two
tablespoonscold water.
in the fryingpan and cook
with the yolks,add to the tomato
Chop
gently,as for scrambled
eggs.
Serve
Mrs.
Use Level Measurements
on
buttered
G. Nomdeden,
Only. See Page
toast.
Baltimore, Md.
6.
EGGS
52
SpanishEggs
six eggs until hard, remove
shells,cut in halves lengthwise,
Add
three teaspoons melted
smooth.
mash
and
out
yolks
to a
butter, three Larkin Sardines rubbed
paste, a dash of
Mix
one-half
and
form
salt.
and
teaspoon
pepper,
cayenne
Have
into a ball and fillthe hollow in each white.
ready one
in
the eggs
Pile
of
sink
rice.
cooked
center
a
platter,
up
cup
the eggs and rice two cups seasoned
into the rice,and pour over
hot.
with
Garnish
sauce.
parsley,serve
cream
very
Cook
take
Mrs.
Delicate
J. Allison,
Pearl
River, N. Y.
Eggs
slices of bread, spread with butter, trim off
Beat the whites of two
the crust.
spread
eggs until quitelight,
the toasted bread, drop the yolks in the center, sprinklewith
on
in a medium
and salt,bake until slightlybrown
oven.
pepper
Lightly toast
Serve
at
two
once.
Mrs.
two
add
one
one
cup
Thomas, Houtzdale,
melted
When
tablespoonsbacon fat into a fryingpan.
Cook
until brown, then add
small chopped onion.
Dilute two
Larkin Tomatoes.
tablespoons flour with
add to above
mixture.
Season with
Break
four eggs
teaspoon salt,cook three minutes.
the sauce
with
Cook
until
toast
on
serve
sauce.
set;
one
cup
Pa.
Sauce
Eggs with Tomato
Put
E.
water;
around.
jy^^g ^
one-half
into the
poured
DeScenza, Medford,
Mass.
Eggs
Scalloped
Boil six eggs
twenty
minutes, shell,cut
in thin slices and
place
baking dish a layer of eggs
then a layer of cracker-crumbs.
dot
and
Sprinkle with pepper
in
.
\
\v^
/S^5^"
lih/(^^)
^
rr-|
with butter.
this until
Continue
all used.
Pour
are
over
eggs
the whole
rich
or
one
cup cream
minutes.
milk.
Bake
twenty
Mrs.
Gant,
Kans.
Minneapolis,
Lenora
ACARONI AND
CHEESE DISHES
Macaroni
is an
excellent food, wholesome, delicious and
Larkin
Macaroni
contains a large amount
of nutriment
digestible.
in the form of starch, protein,and mineral matter, as only
the best flour obtainable is used.
It is
no
thoroughly dried before packaging,so that there is practically
loss in weight. It is trulyan economical article of diet
be prepared in a great varietyof ways.
This wholesome
and can
food should be found
often
more
on
our
tables.
If macaroni lacks flavor it is due to improper cooking. Follow
directions given and so get best results.
To Cook
Macaroni
Partly filla largekettle with water, adding one teaspoon salt
When
to each quart of water.
and
boiling,
put in the macaroni
boil rapidlyfor twenty-five
Stir occasionally
or thirtyminutes.
with a spatulaor wooden
drain through a colander,rinse
spoon,
with cold water, drain again and it is ready for use.
When
white
Larkin Macaroni
is cooked in this way
and have a delicious flavor.
it will be firm and
Macaroni
also be cooked
in a double-boiler.
Allow two
may
of
salted
each
of
macaroni.
It will
water
to
boiling
"cups
cup
take thirtyminutes to cook.
No starch is lost when this method
is used, as all the water
is absorbed
Cheese,
by the macaroni.
with macaroni
to make
tomatoes, milk and eggs all combine
'delicious dishes. It may
also be served plain-boiled
with a
littlebutter,and used in placeof potatoes with any meat.
Larkin
Kitchen.
Custard Macaroni
Cook
Macaroni
in
eggs, add
Larkin
Short-Cut
one
cup
until tender.
Drain.
Beat
boilingsalted
water
two
one
pint milk
and three-fourths cup grated cheese,a sprinkling
of pepper
and
salt
soda.
Put
of
the
into
and
Macaroni
a pinch
a baking dish,
add
hour
the cheese custard.
Serve
until set.
or
Mrs.
Bake
in
a
moderate
for one-half
oven
for supper,
J.
Herbert
Use Level Measurements
Robinson, Washington,
Only. See Page
6.
D. C.
S4
MACARONI
CHEESE
AND
DISHES
Macaroni with Cheese
Macaroni
in boiling
Cook one-half package Larkin Short-Cut
Drain.
Put a layerin the bottom
until tender.
salted water
this spread Larkin Cream
of a well-buttered baking dish, over
add bits of butter and a sprinkling
Cheese cut in small pieces,
and so
macaroni
of Larkin Soda Cracker-crumbs, then more
this one
scant
Pour
or
cream
the dish.
over
cup
filling
on,
half
the
Bake
crumbs
an
buttered
Scatter
over
milk.
top.
on
hour or until nicelybrowned
top.
Mrs.
Ernest
C. Thurmond,
Ash
Grove, Mo.
EnglishStyleMacaroni
in boilingsalted
Macaroni
Make
cold water.
sauce
a
water
in
Add
double-boiler.
butter
a
by melting three tablespoons
bubbling add one and one-half
three tablespoonsflour. When
Stir
milk.
constantly until thickened, add twosweet
cups
cheese thinly sliced.
thirds cup grated cheese or four ounces
salt
and a littlepepper.
one-half
Stir until melted. Add
teaspoon
and
Macaroni, reheat in kettle or
Mix
put
together sauce
until
brown.
minutes
bake
about
and
dish
into baking
twenty
Cook
Larkin Short-Cut
Rinse
with
until tender.
one
cup
_
Mrs.
I. F.
Knee, Omaha, Nebr.
ItalianMacaroni
in boiling
Macaroni
Cook one-half package Larkin Short-Cut
beef
with salt,
Season
raw
one
salted water.
pound chopped
cook as
Extract
and
Onion
and Larkin
Hamburg
pepper,
Put
steak.
with
the
and
onion
small
Slice
fry
Steak.
one
Add
and
the steak on top.
the servingdish
the macaroni
on
Larkin
in
fat
the
the
flour
to
little
frying
a
pan and one-half can
one-half
and
with salt, pepper
Season
Tomatoes.
teaspoon
at
and
meat
the
serve
cooked
When
sauce
over
pour
sugar.
Place
in
oven
be sprinkledon top.
Grated cheese may
once.
five people,
will serve
These quantities
until melted.
Carrie
Macaroni
Jordan, Belvidere, III.
with Meat
and one
one-half package Larkin Short-Cut Macaroni
cup
and cook until
Larkin Egg Noodles into boilingsalted water
Put one-fourth pound salt pork through Larkin Foodtender.
Chopper. Try out the pork in a spider,then add three sliced
Drain
onions and one pound ground steak. Cook until brown.
also one
in spider,
can
and Noodles, add to contents
Macaroni
one-fourth
and
each
of
salt,
Larkin Tomatoes, one teaspoon
sugar
No potatoes
minutes.
Cook
white
forty-five
teaspoon
pepper.
Put
will be needed.
^^^
q^^
Use Level Measurements
Southworth,
Bridgewater,
Only. See Page 6.
Mass.
and
Macaroni
Cook
two
CHEESE
AND
MACARONI
DISHES
55
Oysters
cups
Larkin
Short-Cut
Macaroni
and one-half dozen
until tender and
fresh oysters. Put
ready
layerof Macaroni in bottom of baking dish or casserole,then
with Macaroni
on
so on
a layerof oysters and
top layer. Cover
made
with two tablespoonsmelted butter,
with a cream
sauce
add two
tablespoonsflour;when bubbling add graduallyone
Stir until boiling.
cup hot milk and the liquidfrom the oysters.
drain.
Have
one
a
and a dash of cayenne
Pour
with salt,pepper
pepper.
bake
and
about
one-half
hour.
Macaroni
over
sauce
oysters and
the oysters
Do
cook a moment
or
not
longer than necessary
in
dish.
Serve
become
will
baking
tough.
Season
Mrs.
Leighton, Brooklyn, N. Y.
Macaroni with Sauseige
in boiling
Macaroni
Cook one-half package Larkin Short-Cut
into a
Drain.
fifteen
Macaroni
Put
minutes.
salted water
baking dish or casserole,add one pound pork sausage cut in
Larkin Tomatoes, one-half teaspoon
two-inch pieces,one
can
white
Larkin
Celery Salt, one-fourth
teaspoon
pepper,
minutes.
for
Bake
hot
in
mixed.
oven
forty-five
thoroughly
^
'
(No Name
Given) Lowell, Mass.
and Salmon
Macaroni
Macaroni
in boilingsalted
Larkin Short-Cut
Drain.
Larkin Salmon;
until tender.
can
water
Open one
with two
break Salmon apart with fork. Make
sauce
a cream
tablespoonsbutter, one tablespoon oil drained from Salmon,
milk.
two
three tablespoons flour, and
Arrange the
cups
in layers. Season Salmon
and Salmon
Macaroni
lightlywith
Cook
one
cayenne
buttered
cup
pepper
crumbs
and
salt.
over
Pour
the
sauce
over
Bake
top.
Mrs.
Arthur
each layer.Sprinkle
in hot oven
thirty
Holtom, Tiffin, Ohio.
Nilson Macaroni
Macaroni
in boiling
Cook one-half package Larkin Short-Cut
Cut up three slices Larkin Bacon in small pieces,
salted water.
cook until crisp,add three or four onions thinlysliced and fry
Larkin Tomatoes, one
until brown; then add one
can
teaspoon
with
Mix
salt,a pinch of soda and a littlecayenne
pepper.
in
for twenty
a hot oven
macaroni, put into a baking dish,bake
Mrs.
Use Level Measurements
H. B. Von
Nilson, Omaha, Nebr.
Only. See Page
6.
CHEESE
AND
MACARONI
56
DISHES
Dried Beef with Macaroni
Short-Cut
Macaroni.
Larkin
Separate onecup
pound dried beef. Put layers of beef and Macaroni
into baking dish, cover
with two
seasoned cream
sauce.
cups
Sprinklebuttered crumbs over the top and bake thirtyminutes
Cook
fourth
m
a
one
moderate
oven.
^^^^
Walter
Miller, Newark
Valley, N. Y.
Cheese Balls
one-fourth teaspoon salt,a
and the stiffly-beaten
whites of
pepper
three eggs, or sufficientof the egg-whiteto moisten the cheese.
into balls,roll in bread-crumbs, fry in hot fat.
Form
Serve
The cheese may
in nests of lettuce as a luncheon dish.
also be
Larkin Saltines or
made
softer with more
egg and dropped on
rounds of thin toast and baked slowly until firm.
To
two
grated
cups
few specks of cayenne
cheese, add
Mrs.
Cheese
Mix
John
H.
Wells, Nashville,
Tenn.
Fondu
togetherone cup milk, one
grated cheese.
cup
one-half
soft,fine bread-crumbs,
cup
Add
lightly-beatenegg.
one
one-fourth teaspoon salt and a pinch of cayenne
Put
into a buttered baking dish,bake twenty minutes
pepper.
Serve at once.
in moderate oven.
Season
with
Mrs.
Karl
E. Noyes, Salisbury, Vt.
Cheese Puff
one-half box Larkin Butter
Crackers through a Larkin
Food-Chopper with one-half pound cheese. If you have no
bread-crust through also,but
dried crumbs put a crisp,brown
keep the bread-crumbs separate. Season mixture lightlywith
and salt. Put into a buttered baking dish and
pepper
cayenne
in sufficient milk to come
Let stand
to the top of dish.
pour
will absorb the milk.
for twenty minutes so the cracker-crumbs
Bake
on
Sprinkle the bread-crumbs
top, dot with butter.
in
Serve
minutes
moderate
oven.
a
immediately. This
twenty
and will serve
six people.
dish costs twenty cents
Put
Mrs.
Jno. Hyler, Plainfield,
N.
J.
Welsh Rarebit
One tablespoonbutter,one
teaspoon Larkin Corn Starch, onehalf cup thin cream,
one-half pound mild cheese, one-fourth
Mustard, a few grains of
teaspoon each of salt and Larkin
Melt
Larkin
the
starch,
butter, add corn
Cayenne Pepper.
stir until well mixed, then add cream
graduallyand cook two
Add seasonings.
minutes.
Add cheese and stir until melted.
Serve on toasted bread or Larkin Crackers.
Miss
Use Level Measurements
Maud
E. Bryant,
Only.
See
Haverhill,
Page 6.
Mass.
NDdR
Bread Made
Sift
with
CompressedYeast
spoons
togetherthree quarts Larkin Bread Flour, add three teacake compressed yeast softened
Larkin
Salt, add one
water, and one
quart cool boiled
water.
thoroughly,sprinklethe bread-board with flour
and
to stick
turn
dough onto it. Knead until dough ceases
Then
and elastic to the touch.
into
breadand is smooth
put
raiser and let raise. It will take about
three hours.
Divide
into four parts, mold each into a loaf,placein bread-pans,
cover
raise
in
with a clean cloth and
until
double
bulk.
let
again
Bake
minutes in a moderate
oven.
forty-five
in one-third cup
of lukewarm
Mix
M. Amorosa, Rockland, Mass.
Mrs.
Bread with Potato Yeast
boil six potatoes, mash very fine or
Pour
one
quart boilingwater
put through a potato
the potato, one
two
over
one
quart flour. Add
cup
sugar,
three
cakes
and
when
which
cool,
dry yeast
tablespoonssalt,
Mix thoroughly
has been softened in one
water.
cup lukewarm
for
several
hours.
Use
and stand aside in a fairly
warm
place
If
in a cool
one
kept air-tight
cup yeast to a quart of liquid.
placeit will keep good for three or four weeks.
To
Potato
prepare
Yeast
ricer.
liquid,(milk or water),
enough Larkin Flour to
make
soft batter, set in a warm
a
place to raise;when very
make
stiff dough, knead very
a
light,add sufficient flour to
thoroughly, and place in four greased bread-pans. When
bake in a moderate oven.
light,
To make
and one
bread
cup
take
one
quart warm
Stir in
potato yeast.
Mrs.
Wills y, Springfield, Mo.
Daniel
CrispBread without Baking Powder
Sift
one
and
one-half cups
one-half teaspoon salt.
and lard mixed; add one
flour with
Chop or rub in one-half cup butter
Mix with one
tablespoonsugar.
cup sweet
in
and
in
score
lay
baking pan
stripsabout
inch wide.
Bake
in
a
hot
oven.
Mrs.
Use Level Measurements
Serve
Homer
Roll
cream.
thin,
three-fourths of an
with salad or coflfee.
O. Hastings, Adena, Ohio.
Only. See Page
6.
AND
BREAD
Milk-and-Water
Put
59
Bread
tablespooneach of
one
ROLLS
salt and
sugar,
lard into
a
quart
add two cups scalded milk, and two cups water.
Mix
measure,
into
the
Larkin
Bread
and
Maker,
thoroughly
reserving
pour
cake dry yeast.
When
the yeast is
sufficient to soften one
quitesoft,add to the liquidin the pan and sift in three quarts
Flour.
Put in the kneading-rod and turn
Larkin Bread
for
Cover and let raise over
three minutes.
ing
night. In the mornif a very fine bread is desired,put in the kneading-rodand
Allow to raise,divide in four
stir again for a few minutes.
mold, placein greasedbread-pans,let raise again,then
portions,
minutes in a moderate oven.
bake forty-five
Mrs.
Wm.
G.
Tribon, Sagamore, Mass.
Old-Fashioned Bread
drain sufficient potatoes to make
one
pint, mash
thoroughly,scald one pint flour with the liquidin which potatoes
boiled. Soften one cake dry yeast in one cup warm
were
tablespoonsalt and one-half
water, add three cups water, one
scalded
Beat
flour.
thoroughlyand allow to stand
cup sugar to
over
night. In the morning, add flour to the batter and beat
Let it raise,then add more
quite stiffwith a wooden spoon.
flour,kneading the dough thoroughly. Again put to raise until
double in bulk, divide into four portions,
mold, placein greased
bake in a moderate
oven.
bread-pansand, when quitelight,
Boil
and
Mrs.
Grziham Bread
or
Thelma
Miller, Osceola, Ind.
Buns
Scald one
milk, add one-half cup sugar, one-half
quart new
Oil
and one
Larkin
cake
Cooking
teaspoon salt;add one
cup
Mix to a firm but
water.
yeast softened in one-half cup warm
soft dough, usingequal parts of graham and white flour. Let
the bread raise to double its bulk, cut off piecesof dough the
into small flat cakes.
Put into wellsize of a small egg, make
inches apart so they will not touch in raising.
oiled pans two
bake in a hot oven.
This may
When
also be baked
quitelight,
in loaves in the usual way.
^^^^ ^ ^ p^^^^ Brownell, Kans.
Graham
Mix
Loaf
Larkin Graham
Flour, one cup bread
one-half teaspoon salt. Put one teaspoon soda in one-
togethertwo
flour,and
half cup
cups
molasses, mix
thoroughly,fillup the cup
add to the dry ingredients
with one
and one-half
milk. These quantities
make one largeloaf. Bake
moderately hot oven.
^^^
^^^ ^
with
cups
one
sugar,
sweet
hour
Cossentine. Susquehanna.
Use Level Measurements
Only. See Page 6.
in
Pa.
BREAD
60
two
ROLLS
Bread
Larkin Oatmeal
Put
AND
Rolled Oats into bread-mixer, two
spoons
teaone-half cup Larkin Molasses, three spoons
table-
Larkin
cups
salt,scant
lard,add
When
cool add one
quart boilingwater.
Add two
water.
yeast cake softened in one-half cup luke-warm
Bread
stand
aside
leave
raise
Larkin
to
sifted
or
Flour,
quarts
flour if necessary.
over
night. In the morning stir down, add more
It should be stiff enough for the spoon to stand upright.
It is well not to knead the bread with the hands as it is better
moist.
Put into three greasedbread-pans,
raise one hour.
a little
minutes
in a moderate
Bake
Whole-wheat
or
oven.
forty-five
if
flour
be
of
white
used
instead
flour
preferred.
graham
may
one
Mrs.
Raised Corn-Meal
Bread
Put one-half cup
Larkin
Yellow
J. N. Jersey, Park
Corn-Meal
Ridge, N. J.
into the bread bowl
Add
it one
and pour over
one
pint boilingwater.
tablespoon
Molasses
Larkin
and
and oneLarkin
one-half
one
Lard,
cup
half teaspoons Larkin Salt. Stand aside to cool. Soften onehalf yeast cake in one-half cup warm
water, add to mixture
Knead
with enough Larkin Bread Flour to make
a stiffdough.
and
knead
form
well and set to raise. Next
morning
again
into loaves; when
quite lightbake
Mrs.
in
a
moderate
oven.
A. Grant, Roslindale,
LeRoy
Mass.
Southern Spoon Bread
Heat
one
milk
quart
to
boilingpoint,stir in
two
Larkin
cups
Corn-Meal
one
teaspoon Larkin Salt ; add three tablespoons
Cool mixture.
melted butter, and cook five minutes.
Separate
in the
add
the
fold
beat
the
then
to
three eggs,
mixture,
yolks,
Pour into buttered baking dish or Larkin
whites.
stiffly-beaten
minutes.
and
bake
in
moderate
Casserole
oven
a
forty-five
and
Serve while hot.
This is especially
good served with
Sift
Bread
togetherone
flour,two
cups
pork.
H. Viger, Clarendon, Pa,
Mrs.
Boston Brown
roast
cup
Larkin
corn-meal, add
Bread
one
cup
Flour, two
cups
graham
molasses, three and
one-
half cups thick sour
milk, two teaspoons soda and one teaspoon
salt. Mix
one
thoroughly,divide into three molds and steam
milk
and
and one-half hours.
Sweet
baking powder may be
This bread is much
milk
and
soda.
used
instead of sour
in
about
fifteen minutes after
hot
oven
improved by standing a
it is steamed,
to
dry
out.
Use Level Measurements
^^^^
^
^
Obendorf, Sterling.
Only. See Page
6.
III.
ROLLS
AND
BREAD
"
Nut Bread
Sift four cups flour with four teaspoons baking powder, onehalf cup sugar, one teaspoon salt,add one cup chopped walnut
beaten, and one and one-half cups sweet
meats, one
egg lightly
tins and stand aside to raise twenty
into
bread
Put
two
milk.
Excellent
Bake
in a moderate oven
forty minutes.
minutes.
for sandwiches.
^^^^
j^ L.
Hull, Troy. N. Y.
Raisin Nut Loaf
Larkin Graham
Flour, one-half cup
Mix
together one
cup
Larkin Bread Flour, one-half teaspoon salt,one-half cup sugar,
and three tablespoonssoftened lard. Beat one
put
egg light,
with
into
thick
soda
milk,
add,
sour
one
one
cup
teaspoon
then stir in one-half cup each of
the egg, to dry ingredients,
chopped Englishwalnut meats and raisins. Turn into greased
bread-pan,stand aside thirtyminutes before baking. Bake in
a
moderately hot
oven
minutes.
forty-five
Mrs.
L. a.
Minckler, Oshkosh, Wis.
Corn-Meal Gems
Sift together one-half cup Larkin Bread Flour and one
cup
Larkin Corn-Meal, two teaspoons Larkin Baking Powder, oneStir
Larkin
half teaspoon
Salt, and one
tablespoon sugar.
well-beaten egg, and two
in one
milk, one
tablespoons
cup
and
Beat
into
melted butter or lard.
greased
thoroughly
pour
about
minutes.
twenty
muffin-pans. Bake in a quick oven
milk may
be used with good results.
Buttermilk or sour
Laura
J. Sigman, Water
Valley, Miss.
Baking Powder Biscuits
Sift togethertwo cups Larkin Flour,one teaspoon salt and three
Rub
into the flour two
teaspoons Larkin Baking Powder.
tablespoonseach of lard and butter. Mix to a soft dough
Roll out one-half inch thick,
with a three-fourths cup milk.
Do not let biscuits
into biscuits,
cut
place in a greased pan.
bake from ten to
and
Brush
with
sweet
touch.
milk,
tops
fifteenminutes in a hot oven.
^^^^^^
g^^^^^^^ Westboro, N. Y.
Cream
Biscuits
togetherthree times, four cups Larkin Bread Flour, four
teaspoon Larkin
teaspoons Larkin Baking Powder, and one
and
milk
Salt. Add one cup heavy sweet
one
cream
cup sweet
Roll lightly,
cut in biscuits
to mix.
or
use
enough coffee cream
rule
also
makes an excellent
and bake in a quick oven.
This
tender but not rich.
for chicken pie,very
crust
Sift
Mrs.
John H. Fitzpatrick,Old Chatham, N. Y.
Use Level Measurements
Only. See Page
6.
AND
BREAD
62
ROLLS
Egg Biscuits
Sift togethertwo cups flour,two teaspoons baking powder, oneAdd
one
half teaspoon salt, one
teaspoon
teaspoon sugar.
melted butter to one-half cup milk and one egg beaten lightly.
roll and cut.
Mix with a spatula,handle as littleas possible,
Bake in a quick oven.
^^^^ ^^
S^^^^^^ Methuen, Mass.
Rolls
Shamrock
Soften
one-half cake
water.
in one-third cup
teaspoons Larkin
warm
luke-
compressedyeast
Cream
together two
Sugar,
teaspoon Larkin Salt, and five tablespoonsLarkin Lard;
stir in one beaten egg, then add five cups Larkin Flour, one cup
Beat thoroughly,cover
warm
water, and the softened yeast.
set at night it is ready for mixing the next
and let raise. When
molding, allow a heaping teaspoon of dough
morning. When
knead the dough; simply cut it down
not
for each roll. Do
form into balls. Brush each roll with
with a knife and lightly
If kept in the
butter, place in a flat pan, bake in a hot oven.
from
three
to five days
rolls may
be made
dough
refrigerator,
one
after settmg.
^^^^
James R. Abercrombie,
St. Joseph, Mo.
Egg Rolls
before you add flour to stiffen,
is light,
two
out
cupfulsand put into a mixing bowl. Pour two
milk over
one-half cup sugar, one teaspoon
water
or
cups warm
salt,and a two-thirds cup of lard,or part lard and part butter.
Add this to the sponge with one quart of sifted flour and three
Stand
aside until quite light,
knead, roll
lightly-beaten
eggs.
brush
when
with
into
over
out
board, cut
light,
on
a
shape;
fifteen or twenty minutes
white of egg, and bake in a hot oven
size.
For
sandwich split
the
delicious
a
open and
depending on
spread with Larkin Peanut Butter.
When
take
the bread sponge
Mrs.
Parker House
Jno. M. Ford, Lucas,
Kans.
Rolls
pint milk and pour it over one tablespooneach of
and lard,two tablespoonssugar and one
teaspoon salt.
add one
Stir these until dissolved. When
just warm,
yeast
Add
lukewarm
water.
cake previouslysoftened in one
cup
in
bulk.
flour. Raise until double
from seven
to eight cups
Knead
and roll out one-half inch thick,cut with largebiscuit
of one
half
cutter, put a pieceof butter size of a pea in center
Place in greased pan allowingsul^cient space
and fold over.
between
rolls for them to raise without touching. Brush tops
for twenty minutes.
lightlywith milk. Bake in a quick oven
Scald
one
butter
Mrs.
Eben
Use Level Measurements
H. Anderson,
Northampton,
Only. See Page
6.
Mass.
ROLLS
AND
BREAD
"
Pop Overs
Sift
one
Take
mixing bowl.
Drop in
smooth.
one
egg
one
teaspoon
one
to the
enough
hot buttered
of milk.
to
bake from thirty-five
oven.
a
Marian
A.
Bread
Flour,
gem
or
cups
fortyminutes in
salt into a
flour to mix
minutes, add
(unbeaten),beat for two
into very
Pour
balance
and
Flour with
cup milk, add
Bread
Larkin
cup
pans,
moderately hot
Davis, Westgrove,
Pa.
Egg Muffins
Sift
together two
two
sugar,
Larkin
cups
teaspoons
powder, one-half
milk and
cup
baking
well beaten, one
Add
one
egg
Beat rapidlyuntil very
melted butter.
muffin-pansin a hot oven.
miss
light.
R.
one
tablespoon
teaspoon
one
Bake
salt.
tablespoon
in greased
Jacobs, Pai.myra,Mo.
Date Muffins
each of Larkin Whole-Rye and Bread Flour
Salt and three teaspoons Larkin
with one-half teaspoon Larkin
Larkin
Graham
Add
one
Flour, two
Baking Powder.
cup
Sift one-half cup
tablespoonsLarkin
milk.
ground
Sugar, one
Stir in one-half cup
Bake
walnut meats.
Mrs.
lightand
beaten
chopped dates
egg
in gem
cup
and one-half cup
in a hot oven.
pans
Felch, South
Arthur
one
Framingham, Mass.
Rye Muffins without Shortening
each of Larkin Bread Flour and WholeRye Flour, one teaspoon Larkin Soda, one-half teaspoon Larkin
milk. Have
Salt. Add one-half cup molasses and one cup sour
bake
in
For richer
iron gem-pans
a quick oven.
very hot and
of
butter
lard.
muffins add one
and
four
or
tablespoons
egg
Sift
togetherone
cup
Mrs.
Geo.
W.
Butts, Putnam, Conn.
GrcJiEim Muffins
Larkin
Sift togetherone cup each Larkin Bread Flour, one
cup
Graham
spoon
Flour, four teaspoons Larkin Baking Powder, one teafour
Beat
and
one
salt,
tablespoonsgranulatedsugar.
egg
light,add one cup milk and two tablespoonsmelted butter.
in buttered gemMix
with dry ingredients,
bake in hot oven
minutes.
pans twenty-five
E. Tormey, Pine Park, N. Y.
mrs. Mary
Bran Muffins
spoon
bran, one cup Larkin Bread Flour, one-fourth teaLarkin Salt,one
and
Larkin
one-half
one
Soda,
teaspoon
milk.
Mix
in order given. Will make
dozen
sour
one
cups
muffins. Eat three each day, and keep the doctor away.
Two
cups
Mrs.
Use Level Measurements
Marshall
K. Olds, Surry, Maine.
Only. See Page
6.
ROLLS
AND
BREAD
64
Pumpernickelor Whole-Rye Muffins
Sift
and
Beat
one-half cups each of Larkin
nickel
Pumperand Bread Flour, three teaspoons Larkin Baking Powder,
Sift three times.
and one-half teaspoons Larkin Salt.
one
togetherone
and
(sweetor sour)and two
togethertwo tablespoonscream
Soda.
and
molasses
one-fourth
teaspoon Larkin
tablespoons
milk
and the sifted dry
Add
sweet
and one-half cups
one
make
will
dozen muffins.
These
one
quantities
ingredients.
Bake
in hot
oven.
lillie J. Babcock, Terryville, Conn.
Scotch Scones
togethertwice, two cups pastry flour,one-half teaspoon
add one
spoon
tablein four tablespoonsbutter (orlard),
soda.
Rub
Sift
and one-half cup
Roll out
milk.
sugar
one
sour
cup
Mix
currants.
rather stiffwith
about one-half inch
with milk and
over
be used in place of
and
round
brush
in four piecespie-shape,
bake in a hot oven.
Caraway seeds may
if preferred.
currants
thick,cut
^
^^^^
Goodrich. Wis.
^^^^^^^
Potato Scones
Sift
togetherone
and
one-half cups
flour,one
teaspoon
salt,
in one-fourth cup
two
teaspoons baking powder.
Mix
mashed
to a soft
warm
butter, add one
potatoes.
cup
milk
much
Divide
and
with
as
as
one
dough
necessary.
egg
one-half inch thick and
into three portions,roll into rounds
Rub
and
each in four.
Bake
butter and serve
hot.
cut
in
a
quick oven
^^^
or
on
a
griddle. Split,
Creighton. Lonaconing,
^^^^
Md.
Plain Scones
Mix
sift
and
two
cups
Flour,
Larkin
two
teaspoons Larkin
Salt, two teaspoons
Baking Powder, one-half teaspoon Larkin
softened lard,stir in one well-beaten egg and one-half cup milk.
hot griddle.To use part graham flour or oatBake in oven
or on
meal
makes
a
pleasantvariety.
^^^
^_
Kewanee.
^^^^^^
III.
Raised Coffee Cake
Into Larkin Bread-Maker
Add
and one
cup
sugar.
put
one
cup
lard mixed,
warm,
lukeWhen
butter and
one
quart hot milk.
cakes
two
water,
previouslysoftened in warm
yeast
also one
pound cleaned currants, one and one-half teaspoons
ground nutmeg, and three quarts flour. Put all into the mixer
together,turn five minutes, put aside to raise;when lightbake
add
sandwiches
in three loaves. This cake is very fine for sweet
and
church suppers.
adding
By omitting the currants
is
this
excellent
for
doughnuts.
recipe
eggs
Mrs.
Use Level Measurements
Henry
Only.
See
Weed,
Page
or
two
Bethel, Conn.
6.
Milk Toast
toasted
Heat the milk, add butter and salt and pour over
make a thin cream
it
the
and
toast
over
sauce,
pour
hot.
milk toast in the same
Make
brown-bread
way.
or
Larkin
bread,
serve
Kitchen.
French Toast
one-half teaspoon salt,and one
milk; strain into shallow dish. Soak bread in mixture
cup
until soft. Cook
on
a
hot, well-greasedgriddle;turn and
both
brown
sides. Serve for breakfast or luncheon, with
on
Beat
a
two
sauce
or
eggs
add
slightly,
maple
^
syrup.
J
^
t
Larkin
t^
Kitchen.
Sour Milk French Toast
Slice stale bread one-half inch thick. Make
a batter with onehalf cup sour
one-half
milk, one
egg,
teaspoon Larkin Salt,
one-half teaspoon Larkin Soda, one teaspoon sugar, add enough
flour to make
a thin batter.
Dip each slice in the batter and
brown in a skilletwith part lard and part butter,or use pork fat.
Miss
Katharine
Sellers, Greencastle, Ind.
Sour Milk Griddle-Cakes
Sift two and one-half cups Larkin Bread Flour,one-half teaspoon
Larkin Salt,one and one-quarter teaspoons Larkin Soda.
milk and one
Add two cups thick sour
beaten. Drop
egg lightly
fullof bubbles,
by spoonfulson a hot greasedgriddle. When
and cook on the other side. Serve with butter and maple
turn
^
^"
Mrs.
J. S. Mills, South
Ashburnham,
Mass.
Griddle-Cakes
Sift
two
cups
flour,one-half teaspoon salt,and
baking powder. Add
as
gradually
other griddle-cakes.
'^
Use Level Measurements
one
water
cup
""
Mrs.
two
teaspoons
milk.
or
Cook
*
J. F. Alsip,Tacoma, Wash.
t
t-
Only. See Page
t-
6.
ttt
GRIDDLE-CAKES
AND
TOAST
67
Griddle-Cakes
Bread-Crumb
in cold water, squeeze out
stale bread-crumbs
flour
and one
the water, add one
pint thick sour milk. Let
cup
the mixture stand over
night. In the morning add one egg
beaten very light,one
Add
teaspoon each of salt and soda.
Cook as other griddle-cakes.
flour or liquidif necessary.
more
Soak
two
cups
Mrs.
Rye
Jno. N. Stukman, Fredericksburg,Va.
Griddle-Cakes
and one-half cups Larkin Whole-Rye Flour,two
teaspoons baking powder, one-half teaspoon salt,one
teaspoon
Beat
and
add
it
to
one-half
one
one
light,
egg
sugar.
cups
mxlk, add graduallyto the flour. Cook as other griddle-cakes.
Serve with Larkin Honey or Maple Syrup.
Sift togetherone
Mrs.
a. J. Skellie, Little
Rock, Ark.
Corn-meal Griddle-Cakes
corn-meal with one
water, beat until
cup boiling
smooth, thin with one pint buttermilk,add one teaspoon salt,
one
one
teaspoon soda, and enough sifted flour
egg beaten light,
Cook on hot greasedgriddle. If sweet milk,
to make
a batter.
Scald
one
cup
^ ^
'
Mrs.
Irven
Rystrom, Stromsburg, Nebr.
Peanut Butter Griddle-Ccikes
two
Sift togethertwo cups flour,
teaspoons bakingpowder, onesalt.
Add
four tablespoonsLarkin
half teaspoon
one
egg and
Beat vigorously,
add two cups milk. Bake on
Peanut Butter.
a hot greasedgriddle.
^^^
^^^^ j^^ ^ ^^^^^
^^^^^ ^^^^
Buckwheat
Cakes with Sour Milk
and one-fourth cups buckwheat
flour,
salt
white
and
one-fourth cup
flour,one teaspoon
one
teaspoon
Sift twice, put into the
each of baking powder and soda.
mixing bowl, add one egg beaten lightand two and one-half
milk.
thick sour
Bake on hot greasedgriddle,
with
serve
cups
Put
into the sifter one
honey
or
Buckwheat
maple
syrup.
^^^
q^^^^
Prestegard, Pratt, Minn.
Cakes with Sweet Milk
each of buckwheat
and Larkin
Sift together twice, one
cup
Whole-Wheat
Flour, three teaspoons baking powder and one
milk or water
to make
a
enough sweet
teaspoon salt. Add
thin batter. Cook as other griddle-cakes.Serve at once
with
Larkin Corn Syrup. When
spoon
using white flour allow one teabaking powder to one cup of flour.
Mrs.
Use Level Measurements
L.
Loeffler, Glendale, L. I.,N. Y.
Only. See Page
6.
AND
TOAST
"s
Waffles
Sift
GRIDDLE-CAKES
Peincakes
or
one
and
powder
and
three-fourths
one-half
flour with
cups
yolks of
two
baking
teaspoons
Add
salt.
teaspoon
and
one
one-half
and
one
tablespoon
of the
stiffly-beaten whites
If
is
it
make
waffles
often
well
to
quite
buy a small
you
eggs.
fill with
such
is used
Larkin
for oiling sewing-machines,
can
as
irons.
Oil
waffle
and
for
Cooking
oiling
keep
the
milk,
cups
beaten
butter.
melted
Fold
in
last
Miss
Potato
eggs
the
M.
A.
Kershner,
Pa.
Shoemakersville,
Pancake
Pare
salt,
grate eight medium-sized
potatoes, add
well-beaten
and
four
tablespoons
egg,
and
one
Flour
flour
sufflcient
or
well, drop
make
to
time
side.
at
Serve
with
butter.
Will
Mrs.
German
fairly
a
into
a
spoonful
a
slowly until a golden brown,
cook
a
turn
six
serve
Chas.
hot
F.
thick
teaspoon
one
Larkin
Bread
batter.
Mix
greased frying
and
brown
the
pan,
other
people.
Schaefer,
Indianapolis,
Ind.
Pancake
Sift
one-fourth
one-half
add
to
the
in hot
with
hot
baking
cups
buttered
batter
may
Roll
oven.
lemon
flour
cup
teaspoon
them
two
into
pour
so
two
and
run
up
sugar,
with
one-fourth
Beat
powder.
teaspoon
salt
and
quite light,
eggs
gradually with the flour,
Lift the edges with a spatula
iron pan.
underneath.
If possible finish baking
hot platter. Serve
and
turn
out
a
on
or
maple syrup.
Mix
milk.
Mrs.
J.
two
H.
Westman,
Strawberry
Ridge,
Pa,
There
two
are
is used
butter
"
and
classes of cakes
butter
yellow and sunshine cake.
cup, pound, etc.
"
sponge
cake, in which no
includes white,
cake
cakes.
Sponge
Examples of butter cakes
are:
layer,
making cakes use the best materials. Flour must be sifted
measuring. Pastry flour is preferred.If bread flour is
used, sift two or three times before measuring. Never melt the
before the butter is
be slightlywarmed
butter, the bowl may
lard
and
Oil
Larkin
creamed.
or
Cooking
part butter may
part
be used with good results.
In
before
Dried fruits should always be cleaned and well floured. Never
wash currants
justbefore using,or the mixture will be heavy. Add
of the
If the fruit sinks to the bottom
last
moment.
fruit at the
cake, the batter is too thin.
get out all necessary
making cake follow this order, first,
utensils and materials,then ingredients.If using a coal range,
will be ready by the time
the dampers so that the oven
arrange
In
the pans, then mix the cake.
Next
the cake is mixed.
prepare
For butter cakes, grease the pan with oil,lard or butter, and dredge
with flour. For largecakes, line the pan with paper.
slightly
Larkin
Kitchen.
Cakes without Butter
by the air which is
heat
into the whites of the eggs, and by slowlyincreasing
be taken in combining the ingredients,
Care must
oven.
the motion of beatingor folding.
stir the mixture or reverse
flour and sugar should be sifted several times before being
Sponge and Angel
beaten
of the
not
to
The
Food
Cakes
are
raised
measured.
cakes may
These
be baked
for them.
kept exclusively
it
turns
a
Angel
oven,
pieceof white
food
and
a
placed in a very slow
bakes, browning at the last.
cake
as
it
ungreased pans if the pans are
is rightfor these cakes when
light-brownin five minutes.
oven
paper
sponge
increasingthe heat
in
The
should be
Larkin
Use Level Measurements
Only.
See
Page
6.
Kitchen.
FROSTINGS
AND
CAKES
70
Cake
To Bake
The
should
oven
be
not
hot for cake as for bread.
It is
if it turns a pieceof writingpaper a
For layerand small cakes it should
as
rightfor cake baked in loaves
light-brownin five minutes.
be hotter.
time for
The
be divided into four quarters:
rises;littlebubbles form on top.
baking a cake
may
First quarter: The cake
The cake continues
Second quarter:
to
rise,and it browns
in spots.
Third
Fourth
quarter:
cake
The
elastic
tin,becomes
During the baking,the
until the
but very slightly
the average
while a thick loaf should
requireseveral hours.
may
On
reduced.
cake browns
The
quarter:
to
all over.
shrinks
from
the touch, and
the sides of the
stops singing.
heat should be increased gradually
be slightly
cake is brown, then it may
bake
in
thin
loaf
will
a
forty minutes,
Fruit cakes
bake for at least an hour.
oven
of the pan, loosen around the edges with a
spatulaand slipout on a wire cake-cooler or a clean towel or paper.
the bottom
If it sticks,turn it upsidedown, placedamp cloth over
for a few minutes.
of the pan and let it steam
To
turn
cake
out
Larkin
Christmas
One
Kitchen.
Wedding Cake
or
pound
of
brown
soda and
pound
butter, one
ten
sugar,
eggs,
six
ginger,one tablespoon
One pint
each
tablespoonscinnamon.
blackberryjam or molasses, two pounds almonds, one pound
three pounds raisins,
citron,one pound dates, one pound figs,
it. The day before
use
or brandy if you
and one cup fruit juice,
The
the almonds.
and
shell
blanch
the
fruit,
baking prepare
next
morning beat the butter and sugar to a cream, add yolks
stir the soda into the molasses
or
of eggs beaten light. Then
sifted
and
together
spices
jam and add next, then add the flour
and the fruit juiceor brandy. Dredge the fruit well with flour,
cups
flour,one
cloves and
add
to the
of eggs
teaspoon
nutmeg,
each
two
mixture, then the almonds, and fold in last the whites
beaten
greased paper.
to
Line the pan
stiff froth.
Have
the citron sliced very
a
heavy wellthin, put a layer
with
of cake batter, then a layer of citron,alternatelyuntil all is
and five
This cake fills a pan ten inches in diameter
used.
hours in a very
inches deep. It should be baked six or seven
and
cake
will keep for
is
This
moderate
a
splendid
oven.
make
Half the quantities
months.
a
largecake. All Larkin
material used except eggs.
Ethel
Use Level Measurements
C. Dudderar,
Gilberts
Only. See Page
6.
Creek, Ky.
CAKES
AND
FROSTINGS
71
Fruit Cake
Pennsylvania
two-thirds
Cream
two
eggs;
beat
cup
lard
or
butter, add
quite light,add
one
cup
and
Sift three
sugar,
molasses.
one-half teaspoons
one
cup
one-half cups
one
soda,
each
cinnamon
two
cloves,
teaspoons
teaspoon
Sift three times.
Add
the
and
one-half teaspoon
nutmeg.
sifted flour gradually with one
one
strong coffee. Add
cup
raisins.
These
and
make
two
each
of
currants
quantities
cup
flour with
of salt and
and
one
and
in very
moderate
Bake
loaf cakes.
oven
or
sixty
forty-five
before cutting.
The cake is better if kept five weeks
minutes.
All Larkin materials used except eggs.
Mrs.
Alice
Pennay, Kingsley,
Pa.
Mother's Fruit Cake
Stir
one
and
butter or three-fourths of a
until lightand creamy.
sugar,
one-half cups
pound,
brown
Add
with three cups
each
cloves
one-half a nutmeg
one
cinnamon,
grated,
teaspoon
Dissolve one
and mace.
teaspoon soda in one-half cup sour
add to it one-half cup molasses and mix with the other
cream,
ingredients.Add six eggs, beating each in separately. Sift
and one-half cup fruit
four cups flour,add to cake mixture
if
it.
Add one
pound seeded raisins,
juice,or brandy
you use
one
pound washed and dried currants, and one-half pound
citron,orange and lemon peelmixed and shredded fine. Sprinkle
the fruit with some
of the flour and mix togetherwell before
then put into
the
Beat or knead
cake.
ten minutes
adding to
Place in moderate
and
tins lined with greased paper.
oven
These
cakes
bake
four
hours.
improve
slowly for three or
with
keepmg.
^^^
^
one
cup
^
Laxton, Roanoke,
Va.
Layer Cake
one-half cup butter, add
Sift two cups flour with
smooth.
and add to the sugar and butter
Cream
two
sugar
teaspoons
and
mix
very
baking powder
with one-half cup
alternately
beaten
of milk mixed with two eggs
spoon
light. Add one-half teaBake in layersand
of any Larkin
Flavoring Extract.
desired.
put togetherwith any frosting
Mrs.
B. L.
Tubman, Washington,
D. C.
KentuckyLayer Cake
and two
one-half cup butter, add one
Cream
cup sugar
eggs;
with
one-half
flour
beat very light. Sift two
teaspoon
cups
wine or
soda, add the flour and one-half cup of any home-made
seeded
of
raisins.
Larkin
Currant or Grape Jellyand one
cup
Good with or without
Bake in a square loaf or layer-cake
pans.
^^'"^*
Mrs.
Use Level Measurements
Albert
Beaty, Oakville,
Only. See Page
6.
Ky.
CAKES
72
FROSTINGS
AND
Quick Creaim Cake without Shortening
salt,one
teaspoon
sugar.
cup
one
sweet
and
one-half
flour with one-half
cups
and one-half teaspoons baking powder and
Break
two
eggs into measuring cup, fillwith
times,
Sift three
add
cream,
one
Beat
flavoringextract.
If
loaf.
the flour mixture with one-half teaspoon
three minutes.
Bake in layers or a
soda
instead of
one-half teaspoon
use
to
cream,
sour
bakmg powder.
^^^
^^^^
j j^^uucett,North
Pomfret, Vt.
Puffs
Cream
Put
When
water
cup
one
one-third cup
and
butter into
a
sauce-pan.
and stir until it
cup flour all at once
Let
the
mixture
of
the
the
leaves
cool,then
edge
sauce-pan.
beat each one
in well before
add three eggs, one
at a time and
Mix
until
the
another.
smooth, drop by
spoonfulon
adding
buttered pan a little distance apart to allow for spreading.
a
it boils stir in
one
If in doubt
thirtyminutes in hot oven or until well done.
from the oven,
if it does
to the cakes being done, take one
as
in
This
few
done.
makes
shrivel up
not
a
minutes, they are
cold fillwith cream
fifteen small puffs. When
filling
prepared
Bake
as
follows:
pint milk, four tablespoons corn
starch, one
teaspoon
butter,three eggs, three-fourths cup sugar, one-fourth teaspoon
salt,one-half teaspoon vanilla. Wet the corn starch with cold
milk, scald the balance of the pint,add sugar and salt,cook
One
starch
mixture
cook
rest, and
and
butter.
the eggs, add two
tablespoonsof the corn
into the sauce-pan
with the
to them, then pour
Take
from
sev^eral minutes.
add
vanilla
fire,
Beat
five minutes.
When
cool fillthe
Mrs.
Pound
pufTsand
serve.
R. H. Singer, North
Brookfield, Mass.
Cake
Cream
one
pound butter,add one pound white sugar, the yolks
add one
of nine eggs and beat until very light. Then
pound
flour (four cups) sifted with one
teaspoon baking powder. Add
if the
one
tablespoonlemon juiceand one-half teaspoon mace
flavor is liked.
Beat the whites of eggs quite stift",
gradually
them
in
paper
with
add
If you
and
and
a
very
wish
a
the flour.
moderate
fruit cake
Bake
oven
add
largepan lined with waxed
(seerules for baking).
in
a
two
teaspoons
Larkin
Allspice
Raisins, Currants, Dates
a
quarter pound each of Larkin
mixed peel. This cake is much
better if kept several weeks
^*
Mrs.
Use Level Measurements
W.
S. Shiflet, Harrisonburg,
Only. See Page
6.
Va.
FROSTINGS
AND
CAKES
74
Father's Coffee Cake
C(X)k
togetherfor five minutes
tablespoons cocoa.
butter, add one
two
cup
one
this is
While
cup
two
sugar,
one
sugar,
cup
cooHng,
cream
then
eggs,
coffee,
cup
add
one-half
one
cup
togethertwo cups flour,one teaspoon soda,
teaspoon baking powder and add to the other ingredients.
Sift
cold coffee.
one
Stir in the cool cooked mixture and bake in
will not be very thick but do not add more
white icmg.
^^^
j
a
loaf. The batter
flour. Cover with
^
^^^^ Angus, Nebb.
EnglishJcim Cake
three-fourths cup
Cream
cup
and
sugar
three
eggs
butter
in
beaten
in
mixing bowl. Add one
singly. Sift together two
a
Larkin
Soda,
Pastry Flour, one
teaspoon each Larkin
sift three times, add one-half cup
and Nutmeg,
Cinnamon
Put
and one-half cup Larkin Raspberry Jam.
milk or water
oven
forty-five
into a long,narrow
pan ; bake in a very moderate
if
excellent
dessert
cut in small
This also makes an
minutes.
Decorate
rounds or squares and covered with whipped cream.
with pecans or Englishwalnuts.
^^^^^
^^^
g^^^^^ Oakville. Ky.
cups
Chocolate Cream
Cakes
lightin the mixing bowl, add one cup sugar and
flour
Sift together one
sweet
sour.
or
one
cup
cream,
cup
Larkin
with
one
and five tablespoonsLarkin Cocoa
teaspoon
Beat
one
egg
sufficient flour
Vanilla Extract, bake in gemServe hot or cold.
Soda; add
to
or
^^
thicken.
Flavor
with
layer-cake
pans twenty
^^ ^
England, Van
Larkin
minutes.
Meter, Iowa.
Cocoa Tea Cakes
Beat in
butter with one
sugar.
cup
Corn
each
Larkin
of
Starch
one-half
three eggs, add
cup
singly,
and flour sifted with one-fourth cup cocoa, one teaspoon baking
powder and one-fourth teaspoon salt. Add one-half teaspoon
in
bake
in muffin-pansand
Put
extract.
vanilla or lemon
also
be
baked
Delicious.
minutes.
moderate oven
May
twenty
one-third
Cream
m
cup
layers.
L. j. Sigman. Water
Valley, Miss.
Ice-Cream Cake
Make
pans.
a
good
When
cake, bake half an inch thick in layer-cake
quitecold,take a pintof thick sweet cream, beat
sponge
until it looks like ice-cream, sweeten
Vanilla. Blanch and chop one-half
and
cream
of all cakes.
spread
thicklybetween
Use Level Measurements
^^^^
and
flavor with
pound almonds,
layers. This
j^^^^
Larkin
stir into
is the queen
Riggin, Crisfield, Md.
Only. See Page
6.
7s
Cake
Watermelon
For
FROSTINGS
AND
CAKES
the white
part
use
four
tablespoonsbutter, one-half
cup
one-third cup
milk, one and one-half cups flour,one
sugar,
and one-half teaspoons baking powder, whites of two
eggs
For the
extract.
beaten lightand one-half teaspoon almond
quantities,
takingtwo yolksof eggs and
pink part use the same
and
sufficientLarkin Cherryone-half teaspoon vanilla extract
Red Culinary Paste to make a pretty pink color,add one-half
pan with waxed
paper and pour
cup raisins. Line a long narrow
pink over that. Bake as layer
icingand color it a palegreen
Cut in stripsto
Apple-Green Culinary Paste.
the firstmixture into it,and the
cool make
When
cake.
a white
Larkin
with
serve.
Mrs.
J. H. Stockmann,
Fredricksburg, Va.
Cake
Fourth-of-July
Use the
the
same
raisins in
recipeas givenfor watermelon cake, leavingout
pink part. For a third or blue part, use one-
butter, one-half cup
fourth cup
sugar,
one
cup
flour,one
spoon
tea-
Use juice from canned
baking powder and one egg.
berries
mix.
Put
to
or
togetherwith white
logan
the
bottom, then white layer,and
icing,having red cake at
blue on top. Decorate with tinyflags.
Parkin
Kitchen.
blueberries
Potato Cake
Cake-Maker, two-thirds cup butter with two
Sift together two
and one-half
three eggs.
cups
sugar and
half
with
a teaspoon
one
teaspoon ground cinnamon,
cups flour
ground nutmeg, two
teaspoons baking powder. Sift three
Put
into
a
Larkin
times,add the flour and
hot mashed potato, two squares
Chocolate
which has been
(or ounces) of Larkin Unsweetened
melted over
hot water, one-half cup milk, three yolks and two
whites of eggs, one
teaspoon Larkin Vanilla Extract and one
of
walnuts.
Stir for five minutes, put into a
chopped
cup
greased square cake-pan,bake in a moderate oven
forty-five
Delicious as a dessert with whipped cream.
minutes.
one
Mrs.
cup
Chas. W.
Hamilton, East St. Louis, III.
ButterlessCake
Milkless,
Eggless,
together three minutes, one cup brown sugar, one cup
water, one-third cup lard or cooking oil,one
cup Larkin Seeded
Boil
Raisins,one-half teaspoon nutmeg and one teaspoon cinnamon.
When
thoroughlycool,add two cups flour sifted with one-half
of baking powder, soda and salt. Bake in a
in a moderate
One-half
minutes.
oven
thirty-five
pan
if
be
added
cake
richer
is
desired.
meats
a
may
teaspoon
square
cup
nut
each
Mrs.
Use Level Measurements
Edwin
W.
Fishburn, Denver, Colo.
Only. See Page
6.
AND
CAKES
76
FROSTINGS
Chocolate Nut Cake
Put
into
double-boiler,two
a
unsweetened
ounces
chocolate,
one-half cup cold water
and the yolk
then
add
until
of one
one
thick,
teaspoon vanilla
egg.
walnuts.
Set
and one
or
extract
chopped nuts
pecans
cup
aside to cool. Cream two-thirds cup butter or other shortening,
add one
brown sugar and two eggs beaten light.Dissolve
cup
one-half cup
brown
Cook
sugar,
"
teaspoon soda in one-half cup
flour. Fold in chocolate mixture
Cover with white frosting.
one
milk; add with
sour
and
bake
^^^^
in loaf
two
or
cups
layers.
j^^^^^ Kilbourn.
Wis.
Rich Chocolate Cake
Cream
one
cup
butter, add
two
cups
sugar and mix
quitesmooth.
spoon
the beaten yolks of five eggs, one
milk, one teacup sour
and one-half
soda dissolved in a tablespoonof hot water
Larkin Chocolate melted over
hot water.
cake or four ounces
and one-half cups flour. Fold
Stir all togetherthen add two
whites of two eggs.
Bake in layersor
in last the stiffly-beaten
If
Marshshallow
cut
a
cake,
layer
a
long
up Larkin
pan.
mallows in small piecesand put between the two cakes while
Cover with white frosting.This will keep a week.
stillhot.
Add
M.
New
C.
ToppAN, Hampton,
N. H.
Orleans Cakes
Larkin Molasses, two cups Larkin Light Yellow Sugar,
softened lard, one
one-half cup
Soda, one
teaspoon Larkin
cinnamon
two
one
salt,
ginger,
teaspoons
teaspoon
teaspoon
Use
make
flour
to
hot
water.
and one cup
a soft cake
enough
flour and make drop or rolledhard gingerbread,
more
or use
or
stir
this
You
cookies.
out
can
up and bake a cake for tea
(make the consistencyof layercake). Then the next day add
left and bake a pan of dropped cookies
flour to what was
more
with sweet
make
steamed
sauce.
a
pudding and serve
or
One
cup
Mrs.
a. J. Skellie, Little
Rock, Ark.
Pork Cake
pound fat salt pork through Larkin Food-Chopper,
Put one
pork two cups boilingcoffee or water.
pour
citron
one-fourth
peelthrough
pound
pound Larkin Raisins and
knife, add to pork with one
food-chopper using coarse
cup
Put
one
over
teaspoon soda into
two
Sift six cups
one
teaspoons each
cup molasses.
Add one more
and one
salt.
of cloves and cinnamon
teaspoon
Bake in four loaves in one-pound breadcup flour if necessary.
in
If
waxed
jar,it
wrapped
pans.
paper and put into stone
will keep for months.
currants,
two
cups
brown
sugar.
^^^
Use Level Measurements
Stir one
flour with
leRoy
Stephenson,
Only. See Page
Madison, Wis.
6.
CAKES
AND
FROSTINGS
n
Apple Sauce BirthdayCcike
through the food-chopper(usingcoarse
knife),one-fourth
of
each
candied
lemon
and
citron,
pound
peel,also one
orange
raisins.
Sift
together,four cups flour,two
pound
teaspoons
Put
and cloves,and one
nutmeg, cinnamon
teaspoon each of
soda and salt. Cream
together,one cup butter and two cups
all
brown
Add
with two and one-half cups
ingredients
sugar.
unsweetened
Line
apple sauce.
cake-pan with waxed
paper
for one
and bake in slow oven
and one-quarter
Will
hours.
weeks
fresh
six
if
covered.
or
more
keep
tightly
each
Mrs.
W.
VVaigel, Syracuse, N. Y.
Apple Sauce Cake
Eggless
Cream
one-half cup
brown
Sift
butter
and
one
other
one-half
or
shortening,add
one
cup
flour with one
spoon
teacups
sugar.
each of soda, salt,cinnamon, cloves and
Mix
cocoa.
unsweetened
one
apple sauce; bake in moderate
cup
with
minutes.
forty-five
oven
One cup of raisins may
Mrs.
Harry
be added
to
Bunn, Schenectady,
this.
N. Y.
SpiceCake
Cream
thick
one
sour
cup lard,add one
cup each of sugar, molasses
milk, four cups flour sifted three times with
soda
and
two
and
and nutmeg.
one
teaspoons
teaspoon each cinnamon
in
Add
bake
in moderate
two
vinegar,
teaspoons
square
pan
Ice
with
caramel
minutes.
oven
or white frosting.
thirty-five
Mrs.
Rich
J. E. Blake,
Marble
Rock,
Iowa.
SpiceCakes
Two
cups
brown
sugar,
one
cup
lard and
butter mixed, three
milk.
Sift three and one-half cups
flour
Larkin
each
Salt,Soda, Cinnamon, Nutmeg,
teaspoon
Allspiceand Cloves. Add one pound chopped raisins and onehalf pound walnut
Take
meats.
a
spoonful of the mixture,
roll in sugar, placeon pans one
inch apart, raise twenty minutes
and bake.
This may
be baked in a loaf and will keep moist
for weeks.
Wrap in waxed paper before puttingaway.
one
eggs,
with
cup
sour
one
Mrs.
Ida Fetterman,
Punxsutawney,
Pa.
French Pastry
cake into small rounds; dip in chocolate
sheet of sponge
frosting.While this is still moist lay splitblanched almonds
each little cake like daisypetals. In the
cut in halves around
center
drop the daisy heart made of fondant, colored yellow.
and splitalmonds
white fondant
which
have
Or you may
use
browned
been delicately
in the oven,
making the marguerite
heart of chocolate.
tvt
w
Y.
Mrs. John Hauser, Rochester, N.
Cut
a
n
Use Level Aleasuremerds
i
t
Only.
u
See
r.
Page 6.
CAKES
78
FROSTINGS
AND
Angel Food
of tartar, one
of eight eggs, one
teaspoon cream
cup
spoon
sugar, three-fourths cup Larkin Pastry Flour, one-fourth teasalt, three-fourths teaspoon vanilla. Beat egg whites
of tartar and beat until they are stiff;
until frothy,add cream
add sugar gradually. Mix flour and salt and sift four times,
and
in an
add vanilla. Bake
fold into the eggs and sugar
minutes.
unbuttered tube pan fortyto fifty
Whites
Mrs.
Albert
Carpenter,
Gulderland,
N. Y.
Cocoa Angel Cake
of five eggs until foamy, add one-half teaspoon
of tartar
and beat until dry. Sift together,one
cream
cup
one-fourth
with one-half cup
Larkin
and
cocoa
cup
sugar
Fold into eggs and flavor with one-half teaspoon
Pastry Flour.
hour in a tube pan.
one-half
cold cover
When
Bake
vanilla.
with a thin boiled icing.
^^^
j^^^ Denker, Lakefield. Minn.
whites
Beat
Cocoanut Macaroons
Beat the whites of three eggs until stiff,
graduallyadd one-half
Powdered
and one-fourth cups),
Larkin
one
(or
Sugar
pound
one-half
Larkin
one-half package
Cocoanut,
teaspoon Larkin
Mix gently together,drop from a teaspoon
Extract.
Almond
Larkin Waxed
inch
about one
Paper. Bake in a
apart on
about
When
cool brush the
moderate
oven
twenty minutes.
with
and
This recipe
cakes.
of
water
side
under
remove
paper
makes three dozen deliciousmacaroons.
Mrs.
G. a. Randall,
Providence,
R. I.
Marguerites
of three eggs until stiff;add gradually six
tablespoons powdered sugar, one-half teaspoon Larkin Vanilla
and five tablespoons chopped nuts.
Drop with a teaspoon on
bake in moderate
until golden brown
buttered pans;
oven
or
i
n
brown
slow
Saltines
and
Larkin
oven.
lightly a
spreadover
Beat
the
whites
Mary
E. Raymond,
Wayne,
Mich.
Cococinut Marguerites
with one-half cup water
in small
cut
drop in six marshmallows
Boil
one
cup
sugar
until it spinsa thread,
pieces. Pour
the ture
mixhave been
the whites of two
eggs which
when
and
one-half
cocoanut
cool, one-half
dry, add
cup
Tint
teaspoon vanilla and one-half cup chopped nut meats.
with Larkin Cherry-Red Culinary Paste, spread on crackers and
brown.
bake in moderate oven
until slightly
Very pretty for a
luncheon.
j^^^ YVm. McAlpin, Jamestown, N. Y.
graduallyupon
beaten
Use Level Measurements
Only. See Page 6.
AND
CAKES
FROSTINGS
79
Roll
Jelly
light. Add one cup of sugar gradually.
very
flour
with
one
one
teaspoon baking powder and onecup
fourth teaspoon salt,add two tablespoonsmilk and mix lightly
and sides of pan with waxed
but thoroughly. Line the bottom
Cover bottom of pan with mixture and spread evenly.
paper.
Take
from oven
Bake
twelve minutes in a moderate
oven.
three eggs
Beat
Sift
sprinkledwith powdered sugar. Quickly
off a thin stripfrom sides and ends of
paper
cake.
Spread with jellyor jam which has been beaten to
consistencyto spread easily,then roll. After cake has been
roll waxed
around it to keep it in shape. The work
rolled,
paper
be done quickly,
must
or cake will crack in rolling.
and
turn
onto
remove
a paper
and cut
Mrs.
Madeira
R.
Helm,
Mt.
Vernon, III.
Cake
Cream
one
cup butter,add two and one-half cups sugar, yolks
of three eggs; beat quite light. Sift four cups flour with onehalf teaspoon soda, add the grated rinds of two lemons.
Take
of the white pith,only the yellow rind
to grate any
not
care
and
Add
the strained juice of the lemons
should be used.
two-thirds cup of milk, or water.
Fold in the stififly-beate
Bake
in
whites.
round
a
large
cake-pan in a medium oven,
egg
cake has baked twenty minutes put two long
hour.
When
one
the top.
thin slicesof citron peelacross
Mrs.
Rich
C. p. Deane, Alberene, Va.
Cake
Blackberry
One
butter,two cups sugar, five eggs. Sift togetherthree
flour,one teaspoon soda, two teaspoons each
one-half
of baking powder and cinnamon, one teaspoon allspice,
the
add
beat in
Cream
the
butter,
teaspoon nutmeg.
sugar;
have three, then add some
sifted
one
egg at a time until you
until
the
flour and more
have
five.
Add
flour,one
you
eggs
of thick sour
blackberries
canned
or
milk, and one
cup
cup
cup
times, four cups
blackberryjam. Bake in round cake-pans with a funnel or
in small bread-pans for forty-five
minutes.
See directions for
cake.
This
the
best
fruit
cake
tastes
when
baking
kept five
weeks before being cut.
^iss Ada C. Mitzel. Bethany. Ohio.
Crumb
Cake
Two
and
one-half cups
and one-half cups brown
flour,one
one-half
Mix
butter.
as
together the same
crust.
piesugar,
cup
Take out one
milk,
sour
cup crumbs, then add one
cup
Put in greased meat-pan,
and one
sprinkle
teaspoon soda.
the top and bake in a moderate oven.
the crumbs
over
Mrs.
Use Level Measurements
John Brady, Kent, Ohio.
Only. See Page
6.
AND
CAKES
80
FROSTINGS
FROSTINGS
AND
FILLINGS
No. 1
Chocolate Filling
One-half
cake
Larkin Unsweetened
Chocolate, one-half cup
Boil
and one-half cups
granulated sugar.
until
cool.
Then
about
five
minutes.
Beat
add one
together
teaspoon Larkin Vanilla Extract,spread thicklybetween layers
and on top.
Mrs. C. C. Lyons, Hale, Mo.
sweet
Chocolate
Take
one
cream,
No.
Filling
2
one-half
package of Larkin Prepared Chocolate Pudding
and make
accordingto directions with two cups of milk. Put
between and on top of layercake.
Cover with whipped cream
or
plainwhite frosting.This is delicious and inexpensiveand
makes a largecake.
-^^^ jyi Amorosa, Rockland, Mass.
Chocolate Frosting
Melt
one
and
one-half
hot water.
over
pinch of Larkin
Then
Chocolate
Larkin Unsweetened
one-fourth cup scalded cream,
a
ounces
add
Salt,one
egg
yolk,one
tablespoonbutter,one-
half teaspoon Larkin Vanilla. Stir in powdered sugar to make
rightconsistencyto spread. A pleasantchange when whipping
o
f
in
Larkin
for cake is to put
two
cream
dessert-spoons
Cocoa before you begin to whip. Add sugar and vanilla and
you have a delicious frosting, mrs. C. G.
N. Y.
Penniman. Brooklyn,
Fruit Filling
One-half cup
be used),one
togetherand
mashed
cup
beat
strawberries
powdered sugar, white of
brisklyuntil stiff enough
^^^^-
Rich Cocoanut
Take
two
juiceof
or
(raspberries
peaches may
Mrs.
Frank
cream,
two
S.
one
egg.
to
stay
Put
on
all
layer
Merrill, Bristol, Conn.
Frosting
cups
whipped
cups
Larkin
Cocoanut,
or
Orange
teaspoon Larkin Lemon
orange
Mix
but
one-half
oughly;
thorExtract,
lightly
powdered sugar.
cup
spread between and on cake.
one
or
one
Mrs.
Minnehaha
James
A. TenEyck,
Pluckemin,
N.
J.
Filling
Chop one cup raisins,one cup English walnuts; add one cup
grated cocoanut; mix together;boil one cup granulatedsugar
until it threads; pour while hot over
and six tablespoonswater
the fruit and nuts.
on
Spread between layers;put cocoanut
top of cake.
Use Level Measurements
Hattie
Osborn, Boring, Md.
Only. See Page
6.
AND
CAKES
82
Mock
Marshmallow
Soften
Frosting
tablespoonsLarkin Gelatine
two
Put
water.
FROSTINGS
hot
over
melt.
to
water
in six tablespoonscold
Boil two
Larkin
cups
Sugar with one-half cup water until it will thread,
flavor with Larkin Vanilla Extract and
into the gelatine,
Nuts are a fine addition.
until thick and white.
Granulated
pour
beat
Florence
E. Titus, Brattleboro,
Vt.
Caramel Frosting
one-fourth cup boilingwater, white of
one-fourth of the sugar and put into a small
one
egg.
the fire. Then add the boilingwater
and brown
over
sauce-pan
Boil until it falls in a heavy thread
of
the
the
and
rest
sugar.
Pour it slowly onto
the beaten white of one
from the spoon.
time.
Beat
the
all
until
it
iscool and thick;spread
egg, beating
between layersand on top of cake.
One
cup
brown
sugar,
Take
Mrs.
Connelly,
William
Fall
River, Mass.
Melba Cake Filling
togetherfor five minutes, one
pounds Larkin Brown Sugar and one
milk, one and one-half
jar Larkin Peanut Butter.
each of walnuts, almonds
nuts
and hazelbeat until thick,
the boilingsyrup,
Boil
one-fourth
add
Then
cup
coarselychopped, to
in
jellyglassesand seal up.
put
When
ready to use add whipped
to
cream
p.
keep a long while.
spread.
Coleman, Castleton,
Kans.
Frosting
whites of
Beat
five
will
This
Mrs.
Cream
cup
two
eggs
until
lightbut
tablespoonsof granulatedsugar.
steam
cold.
Put
Flavor with Larkin
minutes.
ten
This is almost like whipped cream.
Mrs.
F.
add gradually
stiff,
not
over
hot water
Vanilla.
J. Terpenning,
Newark
and
until
Beat
Valley, N. Y.
Orcmge Icing
add enough Larkin Powdered
juiceof two oranges
Sugar to spread easily. Color with Larkin Yellow Culinary
This
Extract.
with Larkin Lemon
Paste and flavor delicately
is delicious and quite a help during the hot summer
months,
when you don't care to cook icings.
Strain the
"
Mrs.
Henry
Davis, New
Decatur,
Ala.
Hot Water Frosting
tablespoonsboilingwater into a bowl; add powdered
it the right
to make
sugar and three tablespoonsLarkin Cocoa
consistencyto spread;add one teaspoon melted butter; flavor
Put
two
with Larkin Vanilla.
^^^
Use Level Measurements
Carrie
Only.
K. Baker,
See
Brewer,
Page
6.
Maine.
CAKES
Maple
AND
FROSTINGS
83
Icing
Moisten
will
powdered
cup
Flavor
with
one
spread.
one
This
Extract.
Imitation
with
sugar,
makes
coffee
strong
of Larkin
teaspoon
delicious
and
a
Mrs.
Frank
that
so
it
Maple Flavor
quick icing.
Boninie,
Monessen,
Pa.
Vinegar Frosting
One
be
of
cup
vinegar,
one
two
beat
egg;
Vanilla
the
one
sugar,
tablespoons
boil all together until
a
into
ball;
gathered
a
pour
water,
pea;
brown
cup
stiff.
until
This
Extract.
of cake
layers
^
and
icing
on
top.
^
white
ten
sugar,
of
cream
tablespoons
the
tartar
size
of
a
little
into
cold water
dropped
can
the well-beaten
white
slowly over
Flavor
,/r
Mrs.
with
r"
R.
one
hard.
gets
never
between
Spread
\r
r"
V.
Buckage,
Larkin
teaspoon
\r
^t
N.
Vincentown,
t
J.
Fig Filling
Chop
three-fourths
three-fourths
cup
until
together
pound
Larkin
soft
and
Mrs.
of
Sugar,
Sun-Dried
Larkin
Figs;
add
of
one-half
stew
lemon;
juice
layers.
spread between
smooth,
and
Everett
B.
Curtis,
North
Bend,
Oregon.
Pineapple Filling
and
bring
pineapple into sauce-pan
Larkin
Corn
with
Starch,
to
two
boil; thicken
tablespoons
a
boil a few
minutes
and
let cool ; then
the layers.
spread between
A
chocolate
this cake.
frosting is excellent
on
Empty
a
can
of
shredded
Mrs.
a.
J. Lawall,
Newark,
N.
J.
Hot Water
Gingerbread
molasses, one-half cup
one-third
flour with two
cup butter or lard.
teaspoon each
teaspoons soda, one
cloves and cinnamon, one-half teaspoon salt. Stir togetherwell
with one
boilingwater, hastilystir in two well-beaten
cup
is
thin but do not add more
flour. May be
This
very
eggs.
If
Larkin
Waxed
baked in gem-pans,
or
layers.
Paper is cut
bottom
of
tins
the
cake
after
the
to fit
they are greased,the cake
will not stick. As this is a very soft cake, let it cool before
Cover with plain white frosting.Will
removing from pans.
remain moist two weeks.
^rs. Elmer
H. Crisler, Clyde. N. Y.
Mix
togetherone
cup
sugar,
Sift two and one-half cups
tablespoonginger,one-half
Sour Milk Gingerbread
one-fourth cup Larkin Cooking Oil or Lard v/ith one
cup
Beat
Add
one-half
and
ses.
molasone
light.
very
^%g.
cup
sugar
Sift two
teaspoon Larkin
teaspoons Larkin Ginger, one
one-half
one-fourth
and
salt,
Cinnamon,
teaspoon
teaspoon
and three-fourths cups
flour. Add
nately
flour altersoda with one
Pour
milk.
into greased pans
with one-half cup sour
and bake in moderate
oven
thirtyto forty minutes.
Mix
r-i
1
/-,.
I
Mrs.
1
Eggless (jingerbread
J.ScANLON, Buffalo, N. Y.
one-half cup butter or lard,with one
Cream
cup brown
sugar,
add one-half cup milk. Sift togethertwo cups flour,two teaspoons
baking powder, and one and one-half teaspoons ginger.
Add to the first mixture with one-half cup milk. Spread thinly
with a spatulaon a buttered baking sheet. Bake in a moderate
Cut
in squares
minutes.
oven
immediately after
twenty
with coffee.
Serve cold or warm
removing from oven.
Mrs.
To
F.
Richardson,
Santa
Rosa,
Fla.
Cut Cookies
When
making GingerSnaps,Cookies,etc.,ifthe dough is shaped
rolls and chilled on ice or left in a cold place
in long narrow
over
night it may be sliced off instead of rolling.This saves a
good deal of time and is very satisfactory.
Miss
Use Leuel Measurements
Annie
E. Graybill,
Only. See Page
Buchanan,
6.
Va.
GINGERBREADS,
ETC.
COOKIES,
85
Soft Molasses Cookies
and one-half cups brown
Cream
and one
lard.
one
sugar
cup
and
Add
two
one
molasses, beat well. Sift together
cup
eggs
five cups bread flour,
one
teaspoon soda, one tablespoonground
ginger,one teaspoon salt,add to other ingredients.Now add
boilingwater very graduallyand beat well. Drop by
the spoonfulonto greasedbaking sheets and bake in hot oven.
cup
one
Mrs.
W.
Ed.
Hughes,
East
Rochester,
N. Y.
Boston Cookies
One
cup
butter, one
and
one-half cups
Larkin
Soda,
and
one-fourth
Larkin
Sugar, three
and
one-half teaspoons
Larkin
Bread
water,
Flour,
cups
one-half teaspoon salt,one
Cinnamon, one
teaspoon Larkin
cup chopped walnuts, one-half cup each of Larkin Currants and
the butter,add the sugar
Raisins, seeded and chopped. Cream
then
the
beaten.
Sift flour three times
gradually,
eggs, lightly
with salt,cinnamon
and soda, then add nut meats, fruit and
flour. Drop on
greased pans with a teaspoon an inch apart.
These will improve with keeping.
Bake in moderate
oven.
eggs,
teaspoon
one
hot
three
Mrs.
Charles
one
J. Prankard,
Upper
Troy, N.
Y,
JellyCookies
One-half
butter, one cup sugar, one egg, one-fourth cup
one-half
Add
flour enough to roll
milk,
sour
teaspoon soda.
thin.
Cut in two
out
layers. Use doughnut-cutterfor top
Bake in hot oven.
or fig
layer. Spreadapplejelly
paste between.
cup
Mattie
E.
Robinson, Wn.LiAMSTOwN, Vt.
SpiceCookies
molasses, one-half cup sugar, one-half cup each lard
and butter, four cups
flour,one
teaspoon each ginger,salt,
soda and cinnamon, one-half teaspoon nutmeg, two eggs.
Heat
One
cup
and
molasses to boilingpoint, add
shortening. Mix
sugar
sift dry ingredients,
add to first mixture with the eggs
In warm
weather
lightlybeaten. Chill and roll out.
prepare
hours
before
the mixture over
that it
or
some
so
night
using
be easilyrolled.
may
^^^
^^^^
^^^^^^^^ Dubuque, Iowa.
and
Graham
One
Cookies
egg,
one
cup
brown
sugar,
one
cup
sour
molasses, four tablespoonsshortening,
one
and cinnamon, two cups graham flour,one
on
greased pans.
These
are
milk, one
tablespoon
teaspoon each
soda
cup raisins. Drop
delicious with or without raisins.
Mrs.
Use Level Measurements
Walter
Nichols, Birmingham,
Only. See Page
6.
Mich.
GINGERBREADS,
86
COOKIES,
ETC.
OatmccJ Cookies No. 1
Cream
togetherone cup butter and Larkin Pure Lard mixed,
Larkin
add one
Granulated
Sugar. Sift together three
cup
Larkin
Patent
one
Flour,
Fancy
teaspoon Larkin Soda
cups
Larkin
Cinnamon.
Now
Sift
and one
three times.
teaspoon
add two cups Larkin Rolled Oats and one
Larkin Seeded
cup
Raisins. Mix
add
Beat
one
thoroughly.
light two
eggs,
tablespoonLarkin Evaporated Milk and five of water.
Drop
by the spoonfulonto a greasedbaking sheet. Bake in a hot
^'^'^^-
L. Leslie
Mrs.
Jones, Mansfield,
Mass.
Rich Oatmeal Cookies No. 2
Three-fourths
two
cup
shortening,one
flour with
cups
three times, add
one
two
cups
each
teaspoon
oatmeal,
two
chopped pecan or walnut meats,
four
nut,
tablespoonssour milk. Mix
buttered baking sheet,bake in medium
one
two
sugar,
cup
soda
cups
one
cup
eggs.
Sift
and
cinnamon,
chopped raisins,
Larkin Cocoa-
cup
in order
given,drop
on
oven.
Mrs.
a. H. Cameron,
one
cup
San
Antonio,
Texas.
Christmas Cookies
One-fourth
molasses,
cup
butter,
sugar,
two
eggs,
one
cup
soda, one-fourth
two
cream,
teaspoons
candied peel, one-fourth pound almonds, one
Add sufficient
teaspoon cinnamon, one-half teaspoon nutmeg.
flour to roll out, cut with fancy cutters, bake in moderate oven.
These
improve with keeping.
pound
one
cup
sour
mixed
Mrs.
Volney
G. Pitcher, Jackson, Mich.
Hermits
three-fourths cup butter, two
eggs
well beaten, one
teaspoon soda put into one-half cup boiling
chopped raisins and one cup
water, three cups flour,one
cup
the butter, add sugar, then add
the wellCream
currants.
beaten eggs and stir until well mixed ; add the remainingingredients.
Drop on baking sheets,bake in a moderate oven.
Two
cups
brown
sugar,
Mrs.
Jno. Marasek,
Minneapolis,
Minn.
Cookies
Elggless
teaspoons baking powder,one
Into
teaspoon nutmeg.
teaspoon salt,one
teaspoon soda, one
brown
Add
two
this rub one
cups
sugar and
cup shortening.
milk to make
soft dough. Roll out lightly,
a
enough sour
bake
and
with
quickly. Raisins may be placed
sprinkle
sugar
be used in place
and jellyon others. Sweet milk may
some
on
Sift
of
togethersix
sour.
cups
flour,two
j^j^g Luther
Use Level Measurements
Miller, New
Philadelphia, Ohio.
Only. See Page
6.
ETC.
COOKIES,
GINGERBREADS,
87
EgglessDate Cookies
butter and lard mixed, one-half
Larkin
Rolled Oats put through foodsour
cups
cup
stiff enough to roll
chopper, one teaspoon soda, flour to make
cut in any desired shape,
thin. Mix in the usual manner,
every
the
with
in
and put together pairs
followingfilling:
One
sugar,
cup
one-half cup
milk, two
from one-half pound Larkin
and remove
stones
Wash
and one
cold water.
add three-fourths cup sugar
cup
cold.
twenty minutes, use when quite
Mrs.
Binnall,
Besse
Dow
Dates,
Cook
City, Iowa.
Peanut Cookies
Special
Put
tablespoons Larkin
three
Butter,
Peanut
one
teaspoon
one-half cups
granulated sugar, and two eggs
Stir and beat until mixture is quitelight.
into a mixing bowl.
Add two and one-half cups sifted flour and on^ teaspoon soda
milk.
Flavor with
dissolved in three tablespoonsthick sour
Roll and bake in a quick
one
teaspoon Larkin Vanilla Extract.
cookies.
makes
This
amount
oven.
fifty
and
lard, one
G. W.
Mrs.
Parrins, Lyons, N.
Y.
Chocolate Cookies
one-half cup butter,add one cup brown sugar, one egg,
Larkin Chocolate
one-half cup sour
milk, two squares or ounces
Sift one
and one-half cups flour with
hot water.
melted over
one-half cup
add
one-half
one-half teaspoon soda,
cup raisins,
Mix
well and drop with a teaspoon
chopped walnut meats.
flour and roll out.
Bake in a
buttered pans or use more
on
Nuts
be left out if not on hand.
moderate
oven.
may
Cream
W.X.
Mrs.
Cocoanut
or
Nebr.
Sugar Cookies
togetherthoroughly,one
Mix
Austin, Alliance,
cup
lard or
Sift
butter, two
cups
and
one-half
eggs,
cup
sugar,
If
stiff
not
flour with two
teaspoons baking powder.
cups
Bake
flour to roll out quite thin.
quickly.
enough, add more
For
cookies
the
Larkin except
All materials are
sugar
eggs.
two
leave
out
cocoanut.
one
cocoanut,
add
teaspoon
one
Mrs.
Raisin
W.
two
lemon
C. Hudson,
extract,
Orangeburgh,
N. Y.
Drop Cookies
and one-half cups brown sugar,
Mix and beat well together,
one
and one-half cups
Add
one
two-thirds cup butter, three eggs.
raisins chopped fine,two and one-half cups flour,sifted with
mixed.
one
teaspoon cloves and nutmeg
teaspoon soda, one
Drop
on
a
baking sheet.
Bake
Mrs.
Ray
Use Level Measurements
in slow
oven.
F. Cossentine,
Susquehanna,
Only. See Page
6.
Pa.
GINGERBREADS,
88
ETC.
COOKIES,
Doughnuts
One
A
cup
sugar,
one
cup
(lemon
little nutmeg
milk,
will
two
beaten
eggs
fine
as
silk,
do), of baking powder, teaspoons
two,
Lightly stir the flour in, roll on pie-boardnot too thin;
then drop with care
the doughy
Cut in diamonds, twists or rings,
things
cells.
Into fat that brisklyswells,evenly the spongy
Roll in sugar, lay to cool.
Always use this simple rule.
For
chocolate
of cocoa
doughnuts
Three
cup
two
two
Belle
rule, add
above
the
with the flour,or
Mrs.
Potato
use
ounces
of melted
Ocker,
Thorp
West
spoons
four tablechocolate.
Union, Iowa.
Doughnuts
tablespoonslard, three-fourths cup sugar, two eggs, one
potato, one-fourth cup milk, sift together
freshlymashed
and one-half cups
flour,three teaspoons baking powder,
one-half teaspoon salt,one-half teaspoon cinnamon, one-fourth
the sugar,
the lard, add
Cream
ground nutmeg.
teaspoon
Add
the flour
Stir in the potato and milk.
then the eggs.
and
all the
if
Roll
cut
necessary.
graduallyand use more
doughnuts before commencing the frying. Fry in deep lard
One cup of
or
cooking oil. This rule will make three dozen.
beef-suet melted with lard is good for frying.
Ruth
Wiggins, Shelby, Ohio.
Buttermilk Doughnuts
Beat
one
egg,
add
one
cup
brown
sugar
and
one
cup
buttermilk,
Sift together four and oneLarkin Soda, one
half cups flour,one-half teaspoon
teaspoon
Larkin Baking Powder, one-half teaspoon salt. Stir together,
two
tablespoons butter
roll out.
or
lard.
Cut, and fry in deep fat.
Dessie
L. Nuzum,
WatsoN; W,
Va.
DESSERTS
90
Marshmallow Pudding
in one-half cup cold
one
one
boilingwater; when
water.
cup
sugar
cup
is dissolved add gelatine. Beat the whites of four eggs
sugar
the liquidover
them beating all the time
stiffand
pour
very
one-third of the mixture and color
for boiled icing. Take
as
package Larkin Gelatine
Soften one-half
Add
to
with Larkin Apple-Green Culinary Paste, add to it one-fourth
Maraschino
cherries and English
cup each of chopped pineapple,
into an
Pour one-half of the white mixture
walnuts.
oblong
and
the
the
white
stand
aside
then
cool.
to
last;
pink
pan,
Serve with a custard made
Cut in slices like brick ice-cream.
with yolks of two eggs, one
pint milk, one-half cup sugar, and
one
teaspoon
starch.
corn
Mrs.
Flavor
with
J. Herbert
vanilla.
Robinson, Washington, D. C.
Sea-FoEim Pudding
Scald three cups milk; dilute three tablespoonsLarkin Corn
milk.
Add
littleof the scalded
Starch in one-fourth
a
cup
back
into
add one-half
milk to the corn
starch;pour
sauce-pan;
Remove
from fire;add onecup sugar and cook five minutes.
and the stiffly-beaten
whites of two eggs.
half teaspoon extract
boiled custard.
Serve with cream
Pour into mold.
or
Mrs.
Louise
M.
Cobb, South
Boston, Mass.
Pudding
LeirkinCocoanut
One pint milk; one-half cup Larkin Sugar; one-half cup rolled
Cocoanut; pinch
crackers; two tablespoonsLarkin Shredded
of
of Larkin Salt; yolks
two
teaspoon Larkin Lemon
eggs; one
Bake
Flavoring Extract.
add
littlesugar,
a
put
on
like custard.
top and brown
Mrs.
Steamed
Chocolate
E. a.
Beat
in
whites
of eggs,
oven.
Whitney, Melrose,
Mass.
Pudding
chocolate over
hot water; beat one egg light,
three
one
teaspoons baking powder with two
cup milk, sift
Add
cups of flour and one-fourth teaspoon salt.
egg and milk
chocolate
Pour
last.
into buttered
graduallyto flour,adding
mold ; steam
and one-half hours. Serve with creamy
one
sauce.
Melt
two
ounces
add
Mrs.
Plum
inexpensive
Mix
chopped suet,
cup
one
Smith, Milan,
Pa.
Pudding
thoroughly two
Molasses, one
R. E.
stale bread-crumbs, one
cup Larkin
milk, one-half cup or one-fourth pound
one
teaspoon Larkin Cinnamon, one-
cups
sweet
egg,
half teaspoon
Larkin
Ground
Cloves
and Nutmeg, one
cup
raisins mixed with one-half cup flour and one-fourth teaspoon
Larkin Soda.
Put into a tin can
or
pail. Steam four hours.
Serve with sweet
sauce.
mrs. James F. Ripley, Bethel, Vt.
Use Level Measurements
Only. See Page
6.
DESSERTS
Old
91
EnglishPlum Pudding
bowl
Put
into
raw
potato, add one
cup
sugar,
three
one
molasses,
eggs,
teaspoon salt,two
cup
mixing
a
and
carrot
one
sweet
four hours
Steam
hard
or
one
sauce.
x/r
in
a
Alice
Miss
sour
milk,
to
covered
a
tE.
teaspoon
one
make
bowl.
c
Larkin
cups
mixture
cup
the
to
one
three-fourths
one
Raisins, one
currants,
cup
soda; add sufficient flour
batter.
chopped fine,grate
suet
cup
stiff
a
Serve
^
with
^
Seidmore, Ballston
"t
-.,
Spa, N. Y.
Thanksgiving
Pudding
milk, eighteencrackers rolled fine,
one
and salt,
cup sugar, four eggs, one
teaspoon each allspice
one-half cup butter.
one-half pound seeded raisins,
Pour milk
Three
and
one-half
crackers.
over
cups
Leave
minutes.
twenty
Add
sugar,
eggs
Parboil raisins until
pudding dish, bake
to prevent
raisins
salt and
beaten, allspice,
slightly
soft,add
mixture,
to
and
slowly
settling. Serve
turn
one-half
two
with
butter.
into buttered
hours.
sweet
Stir
sauce.
George
Mrs.
Date and Nut
One
and
once
Balcom, Natick, Mass.
Pudding
one-half cups
flour,two
teaspoons baldng powder,
of chopped dates and
cup
sugar,
eggs,
cup
Mix
Put
cake.
walnuts.
dates
and
walnuts through a
as
a
Larkin Food-Chopper and add last. This may
be spread in
and
in
baked
one-half
hour
moderate
but I
a
pie-pans
oven,
three-fourths of an
preferto put it into small cups and steam
hour in a Larkin Steam
Cooker.
Will serve
six people. Serve
with whipped
cream.
a/i
a
t"
u
/-.
^^
p.
H.
Mrs.
Overgard, Albert
Lea, Minn.
two
one
each
one
t
^
StcJe Cake
If you
n*
Pudding
have
any
in small
stale spiceor
Use
half
fruit cake
much
milk
hand, break it up
on
pieces.
you have cake. Mix
and
hour.
steam
Sometimes
one
a
together. Put into bowl
stale cake may
be bought for a few cents at the baker's. It
will make a good,cheap pudding. Serve with hard or sweet sauce.
as
as
E. L.
GiBBS, Campello, Mass.
CranberryPudding
One-third
cup
butter, one
milk, one
and
one-half cups
baking powder,
lemon
extract.
flavoringextract
with hard
or
sweet
one
cup
cup
sugar,
two
flour,one and one-half teaspoons
cranberries,one-half teaspoon
raw
for layer cake.
Mix
as
last. Bake
in medium
sauce.
one-half cup
eggs,
Ti"r
Miss
Use Level Measurements
/^
Orril
Add
cranberries and
Serve
oven.
m
Newland,
Only. See Page
ti
warm
Hoopeston,
6.
t
III.
DESSERTS
92
Rhubarb
Baked
Pudding
the skin, cut in oneDo not remove
fresh rhubarb.
Wash
Put into a pudding
have four cups.
inch pieces until you
dish with four or five shces of buttered bread cut in cubes and
in moderate
Bake
minutes
oven.
one
twenty
sugar.
cup
and then you
Cover the pudding during the first ten minutes
the rhubarb is juicy.
will need no water
as
Miss
Graham
Jessie M. Will,
Canal
Winchester, Ohio.
Pudding
one-half cups graham flour,one
cup
diluted with water), one
Evaporated Milk
and
Two
teaspoon
one
soda,
one
currants
cup
milk
cup
raisins,a
or
(orLarkin
molasses,
pinch of
in double-boiler for two
hours.
salt. Mix all together,steam
but
best
with
with
lemon
served
It is good
sauce
whipped
likes.
It is almost
This pudding is what
cream.
everyone
as
lightas a souffle and simply delicious. All Larkin material
"^^^"
Snow
Mrs.
William
Reahr, Buffalo,
N. Y.
Pudding
one-half package Larkin Gelatine in one-half cup cold
water, dissolve in two cups boilingwater, add two cups sugar,
lemon
one-fourth cup
juice. Set aside in cool place; stir
and when quitethick beat with whisk until frothy.
occasionally
stiff
Fold in whites of four eggs beaten
quite stiff. When
enough to hold its shape,pilein glassdish. Serve with boiled
Soak
custard.
Baked
Charles
^^^
A. Martin,
Gardner,
Mass.
Caramel Pudding
one-half cup Larkin Sugar in
quart milk, brown
until
milk to sugar and place on back of stove
Add
in the milk.
two
cups bread-crumbs, two
beaten eggs, two-thirds cup sugar, one teaspoon Larkin,Vanilla,
Larkin Salt.
Pour into buttered dish.
one-fourth teaspoon
Bake one hour in slow oven.
Scald
one
spider. Add
melts
sugar
Mrs.
Charles
P.
Loring, Auburn,
Maine.
Creamy Rice Pudding
milk add four tablespoonsLarkin Rice
new
and
three tablespoonssugar
Add
cold water.
a
all
together,
pinch of salt. Flavor with Larkin Nutmeg. Stir
Stir
and
hours.
in
bake
two
moderate
once
a
oven
place
and
raisins
be
one-half cups
One
during the first hour.
may
however.
added if liked. They are
not
necessary
To
one
washed
quart
in
Mrs.
Use Level Measurements
Joseph Clish, Marquette,
Only.
See
Page
6.
Mich.
DESSERTS
Rice
93
Pudding in Double-Boiler
Larkin
Comet
Rice into double-boiler with
milk.
Cook
until
quite soft. Add one-fourth
cups
Larkin Raisins and one-fourth
Cook
teaspoon nutmeg.
cup
minutes.
Then
add
beaten
with
one-half
one
twenty
egg
cup
Cook three minutes.
Serve hot or cold.
sugar.
one-half cup
Put
two
sweet
Mrs.
Baked
Charles
E.
Wiley,
North
Amherst, Mass.
TapiocaPudding
three-fourths cup
over
night or for several hours.
another
two
milk, one-third
cups
and
one-fourth teaspoon
nutmeg
and
Wash
soak
tapioca in two
When
ready to
milk
bake
add
one
pinch salt
cup
sugar,
and
extract
bake
or
any
and one-quarter hours.
If you can
beat
one
it,
one
spare
egg
and add to the pudding fifteen minutes before serving.
Mrs.
Indian
Martha
cups
N.
Strudwick, Belmar,
J.
Tapioca
togetherone-third cup tapiocaand one-fourth cup Indian
and stir while sprinkling
into one
quart scalded milk. Stir
and cook until the tapioca becomes transparent, then stir into
the pudding one cup molasses,one-half teaspoon salt,two tablespoons
butter and turn into a buttered baking dish. Pour over
Mix
meal
the top
and
one
one-half cups
stirring.Bake about
an
cold milk and set in the oven
hour. Serve with or without
Mrs.
out
withcream.
J. L. Lindberg, Worcester,
Mass.
Apple Tapioca
Pearl Tapioca, one-half teaspoon salt,one-half
one-half teaspoon nutmeg
and five apples. Wash
sugar,
cup
the tapioca in cold water, soak over
night in six cups water.
Put in Larkin
Cook
Double-Boiler, add the salt and sugar.
Put a layerof tapiocain a baking dish,then a layer
hour.
one
of apples pared and sliced. Sprinklewith nutmeg
and sugar.
Cover
with tapioca and bake until apples are tender (about
This
minutes). Serve with whipped or plaincream.
forty-five
dish is very pretty if the tapioca is colored a light red with
One
cup
Larkin
^
*
Mrs.
Emery
Christensen, Morocco,
Ind.
PineappleTapioca
Take
over
one
cup
night.
until clear.
and one
cup
eggs
sauce.
Larkin
In
the
Add
one
Pearl
with water, soak
Tapioca, cover
morning add one-half cup water, cook
pint diced pineapple,juiceof two lemons
Take from the fire,fold in whites of three
beaten quite stiff. Serve with whipped cream
sweet
or
This is fine.
ata/t
Mrs. a.
L. Miller, Eleroy, III.
sugar.
,,
Use Level Measurements
Only.
t"
See
Page
6.
t
DESSERTS
94
TapiocaCream
Put one-fourth cup Larkin Pearl Tapioca into double-boiler.
and soak one
hour.
Drain
off water,
Cover
with cold water
soft
and
milk
and
cook
is
until
parent.
transadd two
tapioca
cups
Add
the yolks of two eggs beaten with one-third cup
Larkin
Sugar. Add one-fourth teaspoon salt. Add part of
into sauce-pan.
Put back
the tapioca mixture to the eggs.
from
until it thickens.
Remove
for three minutes
Cook
or
whites of two
fire,add the stiffly-beaten
half teaspoon each of lemon and orange
cream.
or without
^j^^
Brown
In
Walter
eggs,
flavor with oneServe with
extract.
F. Barringer.
Newark,
N. J.
Betty
a
quart
pudding-dish
arrange
alternate
layersof sliced apples
each layer with bits of butter, a
each
of ground cinnamon, cloves and
little sugar
a
pinch
allspice.When the dish is full pour over it one-half cup each of
Place
the top with crumbs.
molasses and water
mixed; cover
and bake three-fourths
the dish in a pan containinghot water
bread-crumbs;
and
season
and
of
an
hour.
Serve
with
any
sweet
Mrs.
Jennie
sauce.
L.
Thomas, Amsterdam, N. Y.
Coffee Corn Starch
Four
starch, one cup of
tablespoonseach of sugar and corn
left-over Larkin Coffee,one cup milk, one-fourth teaspoon salt.
Scald
Mix corn
starch and sugar with a littleof the cold milk.
starch
remainder of milk with the coffee. Pour slowlyon corn
in double-boiler stirringuntil it thickens.
Cook
mixture.
Pour into wet
mold and chill.
Cover and cook ten minutes.
Serve with whipped cream.
^
^ lindsay, Allston, Mass.
Shortcake
Strawberry
with two cups Larkin Flour sifted twice
Make
a biscuit crust
with two teaspoons baking powder and one-half teaspoon salt;
rub in two
tablespoonseach of butter and lard. Mix with
one-half cup milk, use a little flour to keep it from stickingto
When
the hands and put into a pie-tin.Bake in a quick oven.
Then
spread with
done, splitapart and butter each half.
berries
allow
strawberries prepared as follows: To one
quart
stand
hour
Let
mash
and berries.
an
one
sugar
cup
sugar;
Before using,beat the white of one
two.
or
egg and stir into
the cake, put a generous
the berries. Spread between
supply
with
whole
the
cream.
and
whipped
cover
on
top
Mrs.
Use Level Measurements
Mary
E. Davidson, Melrose, Mass.
Only. See Page
6.
DESSERTS
95
RaspberryBlanc Mange
and one-half cups milk in a double-boiler;
add one-half
Mix
Larkin
six
Corn Starch with onetablespoons
cup sugar.
half cup milk, add to the scalded milk, stir until it thickens.
Cook
Vanilla Flavoring
ten minutes, add one-half teaspoon Larkin
and one-fourth teaspoon
Larkin
Extract
Salt (the blanc
be colored a lightpink with Larkin
Cherry-Red
mange
may
Culinary Paste). Put a layer of Larkin Raspberry Jam into
of a glassdish. When
cold turn the blanc mange
the bottom
Cocoanut
and it is
onto
it, sprinklewith Larkin Shredded
Heat
one
*
Miss
Vera
Laverty, Lomerville,Mass.
Rye and Raspberries
Add two
Dilute one cup rye flour with one cup water
or milk.
scalded milk, one
teaspoon salt and three-fourths cup
cups
in
double-boiler
hour or in firelesscooker
Cook
one
sugar.
Serve with riperaspberries
and milk or cream.
several hours.
dessert or breakfast dish.
A delicious and wholesome
Miss
Grady, New
Alice
Haven, Conn.
Bavarian Cream
Orange Jelly Dessert using the
Pineappleand water sufficientto
and one-half cups; add one-half cup sugar, the juice
make
one
and enough Larkin Cherry-Red
lemon
of one
Culinary Paste
Put aside to cool.
it begins
When
to givea pretty pink color.
of
Pour
until
stiff.
to thicken, add
cream
one
whipped
cup
the
have
inch thick.
into a pan rinsed with cold water;
one
jelly
firm cut in small squares,
When
lay on each square a slice of
the pineapplewith whipped sweetened
cream.
pineapple,cover
with chopped nuts
Decorate with cherries and sprinkle
Prepare one package Larkin
juicefrom one can of Larkin
Mrs.
J. M. Martin, Columbia,
Tenn.
Orange Dessert
Arrange layers of sliced oranges, sprinkleeach layer with
Cocoanut.
Larkin
Sliced
Powdered
Sugar and Shredded
after
stand
served
alone
when
should
not
long
slicing,
oranges
as
they
salad
or
apt
dessert.
are
Marshmallow
to
become
bitter.
t^/,
Mrs.
This
r-
W.
G. itu
may
t-
be served
/-
Fogg, Creston,
as
a
t
Iowa.
Dessert
and walnuts
one-half pound each of Larkin Marshmallows
and flavor
sweeten
in small pieces. Whip one-half pint cream,
with
sherbet
in
Serve
to taste.
a
glasses
tiny piece of jelly
Cut
or
a
Maraschino
cherry on
top.
Mrs.
Use Level Measurements
Alonzo
Only.
Bailey,Island
See
Page 6.
Pond,
Vt.
DESSERTS
96
Maple Cream
Sponge
until soft.
Soak one-fourth box of Larkin Gelatine in cold water
Dissolve in one cup hot milk, add one-third cup sugar and oneWhen
half teaspoon vanilla.
gelatineis beginning to thicken,
stir it up and fold in lightly
to which
one
pint whipped cream
and
one-half
has been added
one
cup maple syrup
cup chopped
when
firm.
Put on ice and serve
walnut meats.
L. G.
Rice
Partridge, Spofford,
N. H.
JellySponge
Boil one-fourth
Rice.
Larkin
cup
pint milk, one-half cup
tablespoonsgelatinesoftened
the fire
one-half
Vanilla.
two
minutes.
pintwhipped
Pour
into
a
Drain
when
sugar;
one
off the water,
add
quite hot, add
two
in one-half cup water.
Stir over
aside to cool. When
cool fold in
flavored with one teaspoon Larkin
Set
cream
Serve
mold.
or
raspberries
peaches.
^^^
with canned
^^^^
^
strawberries,
B^^^^^
^^^^^^^ ^^^^^
Prune Jelly
Soak
one
tender.
pound of
Remove
plainjellywith
the stones
and add a
one-half package Larkin
set add the prunes
Serve with cream
or
to
egg.
night,the
over
prunes
day cook until
little sugar.
Make
a
when
Gelatine;
ning
beginand the stiffly
beaten white of one
custard sauce.
Mrs.
Baked
next
R. E.
Chace, Somerset,
Mass.
Apples with Sauce
and core
six largeapples. Fill the centers
with sugar
Pour a littlewater
the apples. Bake
in
and cinnamon.
over
moderate
Make
with one
and one-half cups of
oven.
a
sauce
milk, one-half cup sugar, one and one-half tablespoonsLarkin
Corn Starch and one
Flavor with vanilla. Serve warm
egg.
Wash
^ ^
'
Mrs.
a.
Wiltmann,
Pearl
River,
N. Y.
DaintyDessert
box of Larkin Gelatine accordingto directions,
put
to chill. When
justsettingbeat up gelatinewith a fork
away
and add one and one-half pounds of Larkin Marshor egg-beater
mallows
in small pieces,
dozen
cut
crumbled
one
macaroons
the hands, or
with
clipped with scissors in small pieces,
pound of almonds
one-quarter
coarsely chopped. When
well mixed
fold in one
and one-half pints of cream
whipped
and
flavored
stiff
with
When
quite
quite firm it
any extract.
is ready to serve.
These quantities
will serve
twenty people.
Prepare one
Mrs.
C. E.
Chamberlain,
Use Level Measurements
East
Providence,
Only. See Page
6.
R. I.
DESSERTS
98
Coffee Ice-Crecim
milk.
Beat the yolks of six eggs and two
together until light. Add them to the scalded
sugar
cups
and
cook for ten minutes, take from the fire and
Stir
milk.
Stir constantlyfor two minutes, then add
add one
pintcream.
Larkin
Ground
Coffee and stand on the stove until
one-half cup
thoroughly heated. Stand aside until cool. Strain and freeze.
Scald
two
quarts
Mrs.
Frank
Merrill, Bristol, Conn.
S.
Orange Ice-Cream
Use
pint-sizecans
two
equal
amount
cooled
and
of water
of Larkin Evaporated Milk; add an
that has previouslybeen boiled and
Flavor with three teaspoons
sugar.
pound
Orange Flavoring
one
Mix
Extract.
together well
Freezer.
This makes
about
Ice-Cream
Larkin
freeze in a Larkin
quarts of delicious ice-cream.
be used.
may
Any
^^^
^
two
flavoringdesired
other
(.
and
Korahek, Chicago,
III.
with Gelatine
Fruit Cream
Soften one-quarter box Larkin Gelatine in one cup milk. Scald
Add one
and one-half cups
the remainder of one
quart milk.
the
milk
and
to
over
gelatine.Flavor with one
pour
sugar
and one-half teaspoons of any Larkin FlavoringExtract. Add
cold add one
(whipped).
a
pint cream
pinch of salt. When
When
frozen remove
Freezer.
in Larkin
Freeze
Ice-Cream
the dasher, repack and allow to ripen about two
hours, that
One
be well blended.
the ingredients
pint of any kind
may
be used with this.
of crushed fruit may
Mrs.
Lemon
Roy
S. Heatwole,
Harrisonburg,
Va.
Sherbet
four lemons, grated rind of two, one
quart water,
three cups Larkin
Sugar, one-fourth package Larkin Gelatine,
one
teaspoon Larkin Vanilla Flavoring Extract, white of one
Soak the
To the lemon
juiceand rind, add the sugar.
egg.
Dissolve
cold
in
one-half
water.
by standing in
gelatine
cup
and when
of hot water.
a pan
Thoroughly mix all ingredients
Freeze
of
frozen
white
add
the
stiffly-beaten
egg.
partly
Juice
of
again. Fruit
may
be added
to
this if desired.
Mrs.
I. F.
Hurt, Roanoke, Va.
Milk Sherbet
Two
sugar
sugar.
quarts
to
milk, juice of six
one-fourth
sweeten,
Stir constantlywhile
oranges
teaspoon
one
salt.
adding milk;
JosEPmNE
Use Level Measurements
and
Mix
largelemon,
juice and
freeze and
Murphy,
serve.
Roxbury,
Only. See Page 6.
Mass.
DESSERTS
Peach
99
Sherbet
quart canned
One
peaches,one
and one-half
one
Put
three
the
pints water,
cups
sugar,
eggs.
peaches through a sieve or colander, add sugar and water,
then the cream.
When
partly frozen add the beaten whites
of the eggs.
This quantity makes
one
gallon in a Larkin
Freezer and is delicious.
Mrs. Mary
Slee, Muncy, Pa.
quart
cream,
whites
two
of
,,
iv/r
c
tv*
r.
Chocolate Mousse
of unsweetened
chocolate into a small
or
square
one-fourth
with
add
one
tablespoonboiling
sauce-pan
cup sugar ;
the fire until smooth.
Add
few spoons
a
water, and stir over
of cream
and whip the remainder
of a pint of
to this mixture
until quite stiff. Sweeten
the cream
with three-fourths
cream
Put
cup
one
ounce
add
sugar;
mixture
wooden
one
tablespoon vanilla
Pour
the cream.
for
hours
three
pail
to
a
into
extract
and
chilled mold
the chocolate
and
pack in
using equal parts of ice
Daisy
E.
Light, Martinsburg,
and
West
salt.
Va.
Fruit Mousse
Whip
preserves
add one
Fruit or
pint Larkin Canned
in
ice
mix well with cream;
and
or
snow
pack
four hours.
t",t
c
tv/t
Mrs. r.
R. c"
E. Smith,
Milan, Pa.
pint
one
and
leave three
or
cream;
r.
Maple Syrup Cream
Dilute
six
of three
tablespoonscorn starch in cold milk, scald the balance
starch; cook ten
pints in double-boiler; add corn
minutes.
Add
yolks of three eggs; cook three minutes, then
from the fire;add two
Remove
add stififly-beaten
whites.
cups
Larkin Maple Syrup. When
quite cold add one
pint cream;
one
tablespoon vanilla extract and one cup hickory or walnut
meats
not
through food-chopper.The nuts are
Freeze when quite cold.
improve
finelychopped
necessary
but
or
put
the flavor.
Mrs.
Ray
F.
CossENTifjE,Susquehanna,
Pa.
PAST
Pie-Crust
sifted flour,one-half cup lard,one-fourth cup icesalt. Cut
the lard into the flour
one-half teaspoon
water,
Do
with a knife until thoroughlymixed, then stir in the water.
until
done.
Turn
hands
it
this is
touch
with the
a
on
not
in the
board and roll quite thin using as littleflour as possible
the foldingand
fold and roll out again, and continue
rolling;
Everything should be very
rollingfor two or three minutes.
cold and the hands used as little as possible.
Two
cups
Elizabeth
G.
Leary,
West
Chester, Pa.
Crust
Baking Powder
togethertwo and one-half cups Larkin Flour, one and onehalf teaspoons baking powder, one-half teaspoon Larkin Salt,
one-half cup Larkin Corn Starch.
Chop in three-fourths cup
Larkin Lard with a Larkin Spatula. When
thoroughlymixed,
mix
firm dough. Roll out
add
to a
to
enough cold water
for
and
two
pies.
lightly.Enough
quickly
Sift
Mrs.
Barnett
M.
Baltimore,
Rhetta,
Md.
Raisin Turnovers
Larkin Pastry Flour, three-fourths cup Larkin Pure
Sift flour and
Lard, one-half teaspoon salt,ice-water to mix.
in
in
wooden
salt together a
bowl; chop shortening
thoroughly;
Roll out, fold evenly into three layers;
add ice-water to mix.
half around and roll again. Repeat twice. This makes
turn
with
Place one
it flaky. Cut
out
saucer.
a
tablespoon of
half
the upper
raisin filling
on
one-half;prick and turn over
Two
and
To
Make
cups
pinch edges together.
the Raisin
Filling:
grated rind of one
Juice and
Raisins, three Larkin
Sugar,
one
Soda
egg,
lemon, one
Crackers, one
two
cup
cup
Larkin
Larkin
tablespoons cold
water.
Seeded
Granulated
Chop
crackers, beat egg and sugar, then mix all together.
One-half
chopped walnuts or pecans added to the filling
cup
is a great improvement. These are excellent for a picnic,as
raisins and
they carry nicely.
Use Level Measurements
^^^^^
g_ ^^^^^_
Only. See Page
6.
^^^^^^^ P^^_
PASTRY
AND
PIES
101
Peanut Butter Pin-Wheels
flour sifted with one-half teaspoon salt and two
Work
into this one-half
teaspoons Larkin Baking Powder.
lard
and
mix
with
milk.
Roll
to
a
out
dough
cup
lightlyinto
one-fourth cup peanut butter with two
a long wide strip. Mix
water, add a few grainsof salt,
tablespoons
spreadwith a spatula.
Roll up as for jellyroll. Cut in slices one-fourth inch thick.
Bake in a hot oven.
A/r
u
Mrs.
Henry
R. Spencer, Granville, N. Y.
Two
cups
^
c
^
xr
^r
Crust Cake
Mix
together two cups Larkin Powdered
Sugar, two
cups
Larkin
Flour, two teaspoons Larkin Baking Powder, two eggs
beaten, one-half cup butter and one-half cup milk; add onehalf teaspoon Larkin Vanilla.
Put in pie-plates
lined with piecrust.
Sprinkle the cakes well with powdered sugar before
This will make
to bake.
four ordinary-sized
putting in oven
done they will look like a pie.
cakes. When
Mrs.
George
Owens, Philadelphia,
Pa.
Cheese Straws
Two
and one-half cups pastry flour,one and one-half teaspoons
salt, one-half teaspoon baking powder, three-fourths cup
water, one-half pound cheese (put through food-chopper)one
paprika, two-thirds cup shortening. Mix and roll
teaspoon
for pastry.
Cut in stripsfive inches long and one-fourth
Bake
inch wide.
Pile log-cabin
eight minutes in hot oven.
fashion and serve
with salad or coffee. These quantities
make
cheese straws.
ninety
"'
Mrs.
David
Davies, Remsen, N. Y.
as
a/t
Lemon
t"w
t".
t^
at
^r
Cheese
One-fourth pound butter,six eggs well beaten, juiceand grated
Mix
rind of three lemons.
and put over
slow fire,stir all
a
the time.
When
thick as honey add two cups sugar and cook
little longer. Pour into jars,seal and it will keep for six
a
If it is not requiredto keep, use
months.
less sugar.
This
nice filling
makes
for tarts or jellycakes.
a
Mrs.
Lemon
One
F.
Richardson, Santa
Rosa, Fla.
3ponge Pie
cup
sugar,
three
tablespoonsbutter, yolks of
two
eggs.
Beat these together. Add
juiceand grated rind of one lemon,
three tablespoonsflour,mix
all together,add
milk
one
cup
and the stiffly-beaten
whites of the eggs.
Bake three-fourths
of an hour in slow oven
usingonly one crust.
Mrs.
Use Level Measurements
R. V.
Buckage, Vincentown,
Only. See Page
6.
N.
J.
PASTRY
102
Lemon
AND
PIES
Pie
lemon,
One
one
cup
pint hot
three
sugar,
tablespoonscorn
tablespoonbutter.
starch,two
Dilute corn
butter
and
grated rind and
put sugar,
add corn
starch and cook for
sauce-pan,
add
then
the
of
ten
minutes;
beaten, cook
yolks
eggs slightly
beat whites of eggs
until thickened, cool, pour into pie-shell,
one
eggs,
water,
one
starch in cold water,
juiceof lemon into a
add
stiff,
very
tablespoonssugar,
slightlyin cool oven.
brown
and
two
Mrs.
Lemon
Tyler, Toano,
with ordinary pastry and put one
Mix
into each
following mixture
pan.
the
one
cup
Bake
tart-shells is Larkin
cooked
of whipped
pie
Va.
teaspoon
cream
on
top.
sugar,
in hot
together
teaspoon melted butter,
A good filling
for
oven.
one
Prepared Pudding with a spoonful
Larkin
Prepared JellyDessert also
When
berries
strawdainty dessert served in the same
way.
in season
crush a few berries,sweeten
to taste and
are
shells with
in baked
desserts
These
cream.
whipped
suitable to use after a heavy meal and also inexpensive.
makes
are
W.
top of
patty-pans
thoroughlyone egg,
juice of one lemon.
serve
Harry
on
and Other Tarts
Line
of
spread
a
Mrs.
Crumb
Lemon
Annie
E.
Campbell, (No
Address
Given)
Pie
cup cold water, one
cup fine bread-crumbs
sugar, one
thick
slice
of
and
rind
of one
bread), juice
lemon, two
(or one
of
the bread
butter.
Cover
two
salt,
tablespoons
pinch
eggs,
with the water, leave for twenty minutes, add the egg yolks
One
cup
beaten, juiceand rind of lemon, butter,salt and sugar.
slightly
Mix thoroughly,line a pie-plate
with good pastry, pour in the
bake thirty minutes in hot oven,
with meringue
cover
filling,
and
I
made
with whites of two
two
tablespoonssugar.
eggs
have used this recipefor thirty-eight
years.
Mrs.
EgglessRhubarb-Lemon
Stir
togetherone
cup
p. C.
Brophy, Mountain
Grove, Mo.
Pie
stewed
rhubarb,
two
cups
boilingwater,
Larkin
and
one-half cups
one
Sugar, add eight tablespoons
blended
cold water.
Larkin
Corn Starch
with one-half cup
stir
Cook
ten
water
over
minutes,
frequently. Add
boiling
ing
Flavorthree tablespoonsbutter, one
teaspoon Larkin Lemon
Serve
when
Extract.
crusts.
Pour into two
ready-baked
cold.
These
are
delicious.
^^^^
Use Level Measurements
j
^^^^
Graybill. Buchanan,
Only. See Page 6.
Va.
PASTRY
AND
PIES
103
Plain Custard Pie
for
Whether
pie or
a
to
bake
plainin
a
dish, allow three
eggs
ciently
to every
pint of milk with one-third cup of sugar; beat suffito mix; flavor with one-half teaspoon vanilla or a little
One-half
Bake
in slow oven.
Larkin Shredded
nutmeg.
cup
be sprinkledover
custard if liked.
Cocoanut may
Mrs.
Cream, Banana
Cocoanut
or
Wm.
Hess, St. Louis, Mo.
Pie
rich crust, pinch here and
a
Mix
hot
a
oven.
together one-third cup
flour with three-fourths cup sugar
and a pinch of salt. Add
milk
and
scalded
three
one
pint
tablespoonsbutter. Cook
five minutes, add the beaten
yolks of two eggs graduallyto
Cook a few minutes stirring
thickened milk.
constantly. Set
aside to cool,add one teaspoon orange extract
and fillprepared
Make
the
whites
of
of
the
crusts.
a
meringue
eggs whipped
and one-fourth cup of sugar, spread on piesand set
very stiff,
in oven
brown.
Delicious. For
banana
to
pie add three
For
the mixture.
sliced bananas
to
add one-half
cocoanut
Larkin
Shredded
Cocoanut.
cup
Cover
deep pie-panswith
two
there and
bake
in
Mrs.
EgglessCream
Howard
Douglas, Wampum,
Pa.
Pie
Mix
together three-fourths cup sugar and four tablespoons
scalded milk, one
Larkin
Corn
Starch.
Add
spoon
tabletwo
cups
butter.
in double-boiler ten minutes, take from
Cook
fire,add one teaspoon Larkin Lemon
FlavoringExtract. Pour
Larkin Shredded
into baked pie-crustand sprinkletop with
ocoanut.
Sour Cream
Mrs.
H. Runyon,
Thomas
Richmond, Ind.
Raisin Pie
pie-tinwith rich pie-crustand fillwith the following
Larkin
mixture:
One
Larkin
Raisins chopped, one
cup
cup
of
of
three
salt,
sour
pinch
Sugar, yolks
cream,
eggs, one
cup
Cinnamon.
Bake
one
slowly,use the three
teaspoon Larkin
excellent pie.
whites for meringue. This makes
an
Line
a
Mrs.
Raisin and Rhubarb
One
cup
one
raisins,
W.
R.
Steuerwald, Estelline, S.
Dak.
Pie
and one-half cups
rhubarb
cut
very
small,
tablespoon
cup
sugar,
teaspoon Larkin Salt, one
be
used
instead
of
if
c
racker
flour
flour,(rolled
preferred),
may
Mix
in
and
bake
two
crusts.
one
thoroughly
egg.
one
one-half
Mrs.
Florence
Use Level Measurements
G.
Chipman, Attleboro,
Only. See Page
6.
Mass.
PASTRY
104
Red
AND
PIES
Currant Pie
Mix
cup
togetheryolks
add
sugar,
one
of
two
with a
beaten, and
slow
Bake
in a
mashed.
currants
baked
shallow pie-pan. When
with whites of two
eggs stiffly-
ripe red
cup
in
singlecrimped-edge crust
cover
tablespoonsflour,one
two
eggs,
a
meringue made
tablespoons granulated
two
oven.
^^^^
Merrell,
j -^y^jjjjgj^
Brown
sugar.
Three
in
Rivers, Mass.
Date Pie
Cook
three-fourths cup dates with two
minutes.
Strain,rub through a sieve.
and one-fourth teaspoon salt and a few
pie-platewith pastry and bake with
part of
a
hot
fairly
cups
milk
for twenty
Add
beaten
two
eggs
of
Line
grains nutmeg.
in the lower
crust
one
oven.
Mrs.
Paterson, South
Robert
Paris, Maine.
Fig Pie
cup sugar, the gratedrind of one lemon,
one-half pound Larkin Figscut fine or put throughfood-chopper,
cook for twenty minutes.
and two cups water, into double-boiler;
Have
Thicken
with four tablespoonsflour,add one beaten egg.
is
sufficient
for
two
baked ready. This
pies.
pie-shells
Put
one
cup
molasses,one
Mrs.
Pearl
Main, Ingersoll, Okla.
Prune Pie
Cook
cut
one
you
cover
without sugar,
remove
stones,
prunes
mix
with
Add
in quarters, and
one-half cup sugar.
prunes
down
the
until
lemon
Cook
juice
juice.
tablespoon
prune
have about three tablespoons. Spread pie-panwith pastry,
one-half
with
pound
prunes,
with flour,put
on
pour
upper
dot with butter, dredge
the juice,
in hot oven.
and
bake
crust
over
Larkin
Prune Cream
Kitchen.
Pie
Stew
gently one-half pound Larkin Prunes which have been
soaked over
night. Stone and mash prunes through a colander.
Add
the
to
(ormilk). Mix one
cup of pulp one
cup thin cream
of Larkin
with
one-third
Corn
Starch
cup
teaspoon Larkin
add
the
of
well-beaten
Granulated
two
Sugar,
yolks
eggs and
with
Vanilla.
Line a pie-plate
crust,
pieone
teaspoon of Larkin
the
Beat
whites
fill with mixture
and
bake
quickly.
add
of the eggs stiff,
the
return
over
pie,
This IS delicious.
two
the
tablespoonsgranulatedsugar, spread
and brown
lightly.
pie to the oven
^^^^
Use Level Measurements
^^^^
^
Sechrist, Blossburg,
Only. See Page 6.
Pa.
PASTRY
106
AND
PIES
Cocoanut Custard Pie
pint milk, one cup Larkin Shredded Cocoanut, one-half cup
Beat yolkswith sugar and then stir
sugar, yolksof three eggs.
One
bake in medium
in milk and cocoanut, fillcrust even
oven.
full,
Beat whites of eggs to a stifffroth and add three tablespoons
powdered
sugar,
spread
pie and
over
Excellent.
^^^
bake
g^^^^^ Leipsic,Ohio.
j
j^^
lightbrown.
a
Butter Scotch Pie
Larkin Brown
Sugar, two eggs, two tablespoonsflour,
cold
two
tablespoons butter, one
one
water,
teaspoon
cup
Larkin Vanilla. Mix sugar and flour together,add the water
graduallyand stir over the fire until thick. Add the egg yolks
and butter,then vanilla. Fill baked crust, beat the whites of
Put this on
tablespoonssugar.
eggs to a stiff froth,add two
top and brown in slow oven.
One
cup
Edgar
Mrs.
Gotschall, Jacksonville, III.
Two-Egg Chocolate Pie
Melt
one
boilingwater;
Larkin
beaten
Flavor with
add
with
are
whites
scarce
use
add
Corn
one
in one
Chocolate
cup
and
tablespoons
two
granulatedsugar
Unsweetened
Larkin
ounce
cup
Starch
together. Cook
mixed
ten
minutes,
and two
tablespoonsbutter.
yolks
eggs
a
meringue
one
teaspoon Larkin Vanilla. Make
When
of eggs and sugar, brown
daintily.
eggs
starch and leave out eggs.
double quantityof corn
of
two
A. Richardson,
Florence
Topeka, Kans.
Chess Pie
Heat
cup
one
milk
in
a
add one-third
double-boiler,
cup
sugar
tablespoonscorn starch,
and allspice
with a little
three minutes, then add yolks of two
eggs,
Beat
longerand pour into a baked pie-shell.
Mix
two
and two
teaspoons butter.
one-half teaspoon each of cinnamon
cold
cook
milk.
two
the egg
Cook
minutes
whites, add
sugar
and
in
brown
Mrs.
oven.
E.
J. Burke, Neck, Mo.
Buttermilk Pie
Mix
five tablespoonsflour with one-half cup buttermilk until
smooth.
Beat
until mixed, add three-fourths cup
two
eggs
and one-half cups
and four tablespoonsbutter, add one
sugar
MLx
lemon
extract.
thoroughly.
buttermilk, one
teaspoon
Line a large pie-panwith pastry and pour in the custard,bake
Larkin Shredded
in moderate
oven.
the piegivesa pretty finish.
Use Level Measurements
Cocoanut
^^^^
^^
Only.
See
sprinkledover
^^^^^
Page 6.
Galeton.
Pa.
PASTRY
PIES
AND
107
Vinegar Pie
One egg, three
Larkin
Lemon
cup
sugar,
one
together,then
tablespoonsLarkin Cider Vinegar,one teaspoon
Flavoring Extract, four tablespoonsflour,one
Mix
and flour thoroughly
water.
sugar
cup
add boilingwater, cook five minutes, add egg
beaten, cook in double-boiler
and
which should be already baked. If
vinegar,put into pie-crust
the
yolk only may be used in the pie and the white
preferred
well
for mermgue.
minutes, add lemon
two
^^^
^^^^^
Harris, Maxwell,
III.
Mince-Meat
pound suet, five
pounds beef from the shoulder, one
mixed
candied
three pounds
one
pound
peel,
apples,
pounds
and
one-half pounds brown
raisins,two pounds currants, two
tablespoonsLarkin Cinnamon, one tablespooneach
sugar, two
salt and nutmeg, one quart cider and one pint
of cloves,allspice,
cool put through
molasses.
Cook the beef until tender. When
Peel the apples and chop,
the food-chopper. Also the suet.
not too fine (be sure
you have five pounds after they are chopped)
the
candied
steam
peel awhile over hot water, then shave off
wash
the currants, add the
the raisins,
in strips. Pick over
mix
all
the
and
ingredients
together(I always use cider
sugar
If it is too stiff you can
add more
that has been boiled down).
Do
molasses.
cook but put into glassjars and seal up
not
and it is ready for use.
This is fine and will keep all through
Two
the winter months.
^^^^
^^^^^^
Herington, Kans.
Old-Fashioned Mince-Meat
pounds beef (boiled),three pounds suet (kidney preferred),
eight pounds chopped apples,three pounds Larkin
and
Seeded
Currants
washed
dried, three pounds Larkin
and
Raisins washed
dried, six pounds Larkin Yellow Sugar,
citron
cut
two
fine,one cup Larkin Strawberry Jam,
pounds
Larkin
one
Raspberry Jam, the grated rind and juiceof
cup
and four lemons, four tablespoonsLarkin Cinnamon,
two
oranges
each
Larkin
and
Cloves, mace
one
tablespoon
Allspice,
Larkin
two
Nutmegs grated,two quarts Larkin Grape Juice,
Cook
in the least possible
meat
one
pint Larkin Molasses.
all membrane
of water, chop very fine. Remove
from
amount
mix
with
Larkin
with
and
meat.
Flour, chop
suet, dredge
Season with Larkin Salt,add to this all other ingredients;
cider
Four
may
makes
be added
a
very
if desired.
This
must
not
be
cooked.
This
largequantity.
Mrs.
Use Level Measurements
D. H. Dager, Lafayette
Only. See Page
6.
Hill, Pa.
AND
PASTRY
108
PIES
Mince-Meat
Tomato
tomatoes
or
through foodpeck green
put them
one
Chop
off juice and
add
much
drain
as
cutter,
chopper using coarse
also
brown
and
add
five
there
pounds
juice;
was
water
as
sugar
Cook
Raisins.
Larkin
slowly until the
two
pounds chopped
add
then
two
tablespoons each of Larkin
tender,
tomatoes
are
Larkin
Salt; also one
Allspice and
Cloves, Cinnamon,
cup
six
add
Boil
until thick, stirring frequently, then
Vinegar.
cored
been
and
chopped.
peeled,
apples that have
large sour
is ready for the jars.
the mince-meat
done
the apples are
When
delicious
for pies.
will find this very
hot.
You
Seal while
Mrs.
Mock
Mix
one
together
on
added
of
each
cook
and
stove
if you
Take
two
cups
teaspoon
with
A.
Cider
Cloves
Cinnamon,
thick.
until
in
Bake
Henry,
crumbs,
bread-
cups
Vinegar
and
One
beaten
two
crusts.
Strawberry
Point,
two
milk,
Pumpkin,
cups
and
ginger
nutmeg,
teaspoon
Canned
one-half
cinnamon,
one-half
teaspoon
spices, mix
forty-five minutes.
sugar
about
same
Larkin
sugar,
cup
eggs
the
J.
Larkin
cup
it.
spare
can
two
Sugar,
spice.
Allegg
Iowa.
Pie
Pumpkin
oven
chopped,
Larkin
Mrs.
half
Iowa.
Point,
Granulated
Larkin
cups
one-half
water,
teaspoon
be
may
Strawberry
Henry,
Raisins
Seeded
cups
Place
one-half
and
one
Larkin
cup
one
A.
Pie
Mince
two
and
J.
way.
and
j^^^
Viana
salt
and
two
eggs.
oneone
Beat
together; bake in moderate
in exactly
Squash pie is made
all
J. Luchringer,
Great
Barrington,
Mass.
AND
MEAT
Sauce
Tomato
Put
one
one
SAUCES
FISR
Larkin
cup
two
water,
cup
Canned
into a sauce-pan
Tomatoes
whole cloves,four peppercorns,
two
Simmer
onion.
tablespoon chopped
parsley,one
with
sprigs
thirty
for
thicken with three tablespoonsbutter and
hot stock
flour blended
together. Add
and salt to taste.
few minutes, add pepper
minutes, strain and
three
tablespoons
gradually. Cook a
Mrs.
H. F.
Riemer, Detroit,
Mich.
CranberrySauce
Boil five minutes, then add
one
pint sugar.
boil
fifteen
and
Place on back
minutes.
cranberries
quart
then
hour.
for one
of stove
ready to serve.
They are
One
pint water,
one
Mrs.
Peanut
a
tablespoon butter and
one
small
flour and
sauce-pan.
two
cups
two
Port, Mass.
Peanut
three
Stir until boiling,
cook five
Larkin Salt and a little pepper.
boiled
cups
or
steamed
T. F.
macaroni
rice.
Butter
tablespoons
milk.
Mrs.
Two
of Larkin
softened, add
When
add half a teaspoon
with two
sufficient to serve
Delicious with plain,boiled
Cream
Ryan, Chatham
Butter Sauce
Melt
in
P.
Kimball
or
minutes,
This is
noodles.
Sargent, Springfield, III.
Sauce
tablespoons butter, two
salt,a few grains of
tablespoons flour,one-half
spoon
tea-
milk.
Melt the
pepper,
cup
and
in
stir
cook until bubbling,add the milk,
the flour
butter,
the fire until it reaches the boilingpoint;
stir constantlyover
and it is ready for use.
add the salt and pepper
one
Larkin
Kitchen.
Apple Sauce
apples (or four medium
Quarter and
sugar.
One pound
one-half cup
them, add
point.
out
to
the water,
Press
cool.
cover
through
Serve
a
size),one-half pint water,
the apples,do not pare
core
and
bring to the boiling
sauce-pan
colander, add
with duck, goose
or
the
sugar,
roasted
Larkin
Use Level Measurements
Only.
See
then
tura
pork.
Page
6.
Kitchen.
MEAT
FISH
AND
SAUCES
110
Sauce
Egg
made
is
This
pint
one
adding
by
hard-boiled
two
eggs,
chopped
in
place
this
of
exactly
With
milk.
makes
a
the
good
same
the
fish
as
way
addition
cream
of
sauce
one
using
tablespoon
vinegar,
Kitchen.
Sauce
in
Make
of
water
sauce.
Larkin
Caper
Kitchen.
Sauce
Butter
Make
capers.
to
sauce.
cream
Larkin
Drawn
fine,
the
same
way
Serve
with
as
drawn
boiled
butter,
adding
one
tablespoon
mutton.
Parkin
Kitchen.
in
Vanilla Sauce
one-half cup
Mix
graduallyone
minutes,
one
cup
remove
teaspoon
and
sugar
tablespooncorn starch; add
stirring
constantly;boil ten
two
tablespoonsbutter and
one
boilingwater,
from
vanilla or
fire;add
any
other extract.
Mrs.
Lemon
C. Crane, Des
Moines, Iowa.
Sauce
and
gradually
Cook
minutes
ten
starch with one
add
cup
sugar,
one-half cups hot water, stirring
constantly.
then add one-fourth cup butter, the beaten
yolks of
and
Blend
tablespoonscorn
two
one
two
eggs
the
grated rind
and
Bessie
Lemon
Elggless
juiceof
one
lemon.
Osborn, Boring,
Md.
Sauce
One-half cup sugar, one cup boilingwater, one tablespoon corn
and one-half tablespoonsflour,two
starch or one
tablespoons
and
one-half tablespoonslemon juice,few gratings
butter,one
Mix
and corn
of nutmeg.
starch,add water
gradually,
sugar
boil
from
ten
minutes, remove
stirringconstantly;
fire,add
If you have no fresh lemons,
butter,lemon juiceand nutmeg.
use
Larkin
Lemon
"
Flavoring Extract.
Mrs.
Hannah
Lloyd, Alloway,
N.
J.
Orange Sauce
Mix
togethertwo cups sugar, one egg, two tablespoonscream,
tablespoonsoft butter and one-half teaspoon orange extract.
Serve with any plainpudding.
one
Miss
Elsie
A. Bingham, Brooklyn, N. Y.
Custard Sauce
Beat three eggs slightly,
add one-fourth
of salt;stir while adding graduallytwo
and a pinch
hot
milk.
Cook
cups
in double-boiler,
continue
stirringuntil mixture thickens and
Strain immediately; chill
a
coating is formed on the spoon.
and add one-half teaspoon Larkin Vanilla or Almond
Flavoring
When
Extract.
of
are
use
one
yolk
eggs
scarce,
egg and two
tablespoonscorn
^
starch.
Use Level Measurements
rr
Edith
r,
cup
sugar
-n
Ryder, Richmondville,
Only. See Page
6.
^t
N. ^r
Y.
PUDDING
112
SAUCES
Foamy Sauce
whites of two
one-half cup sugar
eggs, until light. Add
beat until stiff. Whip one-half cup thick sweet
add
cream,
vanilla
with one
extract.
Delicious.
sauce
or
teaspoon
any
Beat
and
to
Mrs.
Mock
Corn
tablespoons Larkin
two
milk,
cups
Mix
eggs.
Three
Story,
Rivers, Mass.
with any
Starch,
two
Larkin
Vanilla, whites of
hot milk, cook
teaspoon
starch and sugar,
one
corn
cool.
minutes,
Serve
C.
Sauce
Cream
Two
Philip
Add
vanilla
pudding
tablespoons sugar,
add
and
whites
stififly-beaten
requirescream.
that
Alicia
Nova,
two
ten
of eggs.
Buffalo,
N. Y.
Chocolate Sauce
chocolate, two cups milk, one-half cup sugar, two
Put milk into
starch, one
tablespoonscorn
teaspoon vanilla.
with
the
stir
until
smooth
and melted,
double-boiler
chocolate,
a
starch with a littlecold milk; add hot milk,
moisten the corn
and thick; add the sugar;
cook until smooth
take from the fire
Two
ounces
and
vanilla.
add
Serve
with cottage
C. M.
pudding
blanc
or
Small, South
mange.
Harwich,
Mass.
Hard Sauce
One-half
lemon
butter, one
cup
and
vanilla
butter, add
and
slice
or
sugar
serve
and
one-half teaspoon
Cream
little
mixed, or a
nutmeg.
into a roll
extract
gradually. Form
powdered
cup
extract
sugar,
by the spoonful.
^
t
"'
Larkin
i^
Kitchen.
Fruit Sauce
To
one-pintcan
the fruit and
the
rub
pulp; sweeten
may
b^s^^^ts.
be
of fruit allow
through
a
one
cup
whipping
sieve,whip the
cream
cream.
and
Drain
fold into
if necessary.
used.
Apricots,strawberries or raspberries
Delicious with plain layer cake or hot
Larkin
Kitchen.
Hot Minnesota
PRESERVES
AND
PICKLES
114
Pickle
twenty-fourlargetomatoes, two red peppers,
two
peppers, four largeonions, three heads celery,
three-fourths
tablespoon salt,
cup
Vinegar, one
Take
sugar,
Larkin
teaspoon
one
celery and peppers through Larkin
Add the vinegar,sugar and
cutter.
Very good with cold meat.
Chop
fine one-half
Food-Chopper using coarse
spiceand boil for one hour.
peck ripetomatoes, three heads
teaspoon each
thirds cup black and
horseradish and one
one
up
jars
onions,
Minn.
Pickles
Tomato
in
granulated
tomatoes,
red peppers with the seeds removed; add
two
tablespoonLarkin
sugar, one-half cup salt,one
Put
green
Larkin
cups
j Marasek, Minneapolis.
^^^
Uncooked
Put
Cinnamon.
two
or
ground
white mustard
quart
bottles.
brown
cup
Black
Pepper,
and
cinnamon, twoseed mixed, one cup grated
cloves
mace,
one
celeryand
Mix
vinegar.
Keep one
all well
before
month
Elizabeth
together.
using.
Melrose, Mass.
Maroney,
ChiliSauce
Twenty-four red tomatoes, six onions, one and one-half cups
one
tablespoon each Larkin Salt,
quart vinegar,one
sugar,
and
Ground
a
Cloves, one
green
pepper,
Ginger, Cinnamon
Larkin
Mustard.
and
Larkin
little pinch of
Cayenne Pepper
and onions through
and
tomatoes
put green peppers
Chop up
of
add
rest
Larkin Food-Chopper,
ingredientsand boil slowly
Fine with
Put in an air-tight
can.
for three or four hours.
"^^^'-'
Kathryn
Buchanan, Janesville, Wis.
Bordeaux Sauce
Four
tomatoes, six large
one-half
ounce
white mustard
seed,
celery
tumeric, three red peppers, two pounds
quarts cabbage,
onions, two ounces
seed, one-half ounce
two
quarts green
granulated sugar, eight tablespoonssalt,two quarts vinegar.
and onions through food-chopper;add
Put cabbage, tomatoes
Seal while
all the ingredientsand boil for thirty minutes.
hot.
This makes
five quarts.
Miss
Margaret
Creighton,
Lonaconing,
Md.
Pepper Relish
four red bell-peppersand two
twelve green tomatoes,
cutter.
onions through Larkin
Food-Chopper, using coarse
Add
two-thirds cup sugar, two teaspoons Larkin Salt and two
cooking.
cups vinegar. Mix well and bottle without
Put
Mrs.
Use Level Measurements
George
W.
Quint, Gray,
Only. See Page
6.
Maine.
PICKLES
PRESERVES
AND
ns
CherryOlives
jar with nice plump cherries,put one tablespoon
on
top and filljar with white- wine vinegarand seal
the stones.
These
Do
are
not
remove
ready for use in
up.
is
worth
This
few
a
recipe
trying.
days.
Fill a quart
Larkin Salt
Mrs.
D. M.
Newlan,
Hoopeston,
III.
Sweet Pickled Cherries
of cherries with vinegar. Let
amount
Stone and cover
any
stand all night. In the morning drain off vinegar,put cherries
into stone
jar and add one pound sugar to every pound of
cherries. Let stand nine days stirringthree to four times
daily. On the ninth day bottle and seal.
R. V.
Mrs.
N.
Buckage, Vincentown,
J.
Sweet Pickled Peaches
stick cinnamon
pounds Larkin Brown Sugar,one ounce
and one
pint Larkin Vinegar into a preservingkettle. Cook
twenty minutes; thinlypeel one-half peck peaches and stick
and cook
each peach with several cloves. Put into the syrup
Put
two
until soft.
Seal while hot.
^^^
^
Marshall. Chicago, III.
Corn Salad
head cabbage,four onions,three peppers,
corn, one
one-half
one
teaspoons ground pepper, one and one-fourth
pounds brown sugar, one-fourth cup mustard, one-fourth cup
salt, two quarts good vinegar. Chop corn, cabbage, onions
and cook for fifteen
and peppers
fine,add the other ingredients
minutes after bringingto the boilingpoint. This recipemakes
Seal while hot.
about
five and one-half quarts.
Eighteenears
and
Mrs.
Mixed
Chris. Christensen, Garner,
Iowa.
Pickles
galloncabbage, one-half gallon cucumbers, one-half
gallon green beans, one-half gallon small onions, four green
red peppers.
Use celery seed, horseradish
and two
peppers
and
Larkin Spices to taste.
Cook
onions and beans tender
add
first,then
cucumbers, cabbage, and tomatoes; mix all
with vinegar,put on the stove, bring to a boil
together,cover
One-half
J. M. Jinkens, Memphis, Mo.
Mrs.
Canned
Cucumbers
cucumbers, pack in fruit jars,cover
Wash
add
tablespoonsalt
and seal tight.
one
to
each
Use Level Measurements
with
two-quart
^^^^
^
g
cold
vinegar;
jar,put rubber
on
Leach, Brooeland, Ark.
Only. See Page
6.
PICKLES
116
Ripe Cucumber
Cut
AND
PRESERVES
Pickles
in halves
cucumbers
lengthwise.Cover
with alum water,
allowingtwo teaspoons powdered alum to each quart of water.
Heat graduallyto boilingpoint;then let stand on back of range
hours.
Remove
from alum
two
and chill in ice-water.
water
five
Make
minutes
two
by boiling
pounds sugar, one
syrup
pint vinegarwith
"
ten
tablespoonseach whole cloves and stick
pieceof muslin. Add cucumbers and cook
Remove
cucumbers
to
stone
a
jar and pour
Scald syrup three successive mornings and return
tied in
cinnamon
minutes.
in the syrup.
two
a
to cucumbers.
at
SpicedCucumber
To
a
A.
c
t^
Sipes,Detroit,Mich.
Pickles
gallonLarkin
one
t
James
Mrs.
Vinegar add
one
cup
each
salt and sugar.
Put into a jar and
and wipe dry. Place in the
the cucumbers
enough for two gallonsof cucumbers.
They
pepper,
Mrs.
Ira
mustard, black
mix
well.
Wash
This is
vinegar.
are
fine.
Carpenter, Algiers,Ind.
Olive Oil Pickles
Cover
four quarts sliced cucumbers
and when cold drain and cover
with
over
night. In the morning drain.
each
of
and
cloves,allspice
cinnamon, one-half
one-half
cup
enough
to
mustard
cover
cup
Larkin
Mix
Cucumber
Pare six
well and
water
brine. Let stand
add one-half teaspoon
teaspoons
sugar,
vinegar
can.
Christensen,Garner,
Iowa.
Relish
largefresh
cucumbers
and chop
cucumbers
in a colander one
salt,drain
boilinghot
celeryseed, two
Chris.
Mrs.
Uncooked
a
weak
Then
Olive Oil, one-half cup
dozen onions and cold
seed, one
thoroughly.
with
fine,add one tablespoon
hour, add three small
onions chopped fine,one
teaspoon Larkin White Pepper, one
pint white-wine vinegar;stir all well together,put into glass
and let stand one
month
before
jars or bottles,seal air-tight
^'
C. Elizabeth
Cucumber
Put
Davidson, Melrose,
Mass.
Mustard Pickles
into
jar, four tablespoonssugar, two
(dry). Wash
ground mustard
and pack as many
into
as
possible
jar. Cucumbers
be more
fill up jar
than four inches long. Then
six
After
weeks
Screw
vinegar.
they
up air-tight.
one-quart fruit
tablespoons each salt and
a
cucumbers
should not
with cold
are
for the table
if kept in
years
ready
several
and
a
are
cool
These
will
keep
place.
Mrs.
Use Level Measurements
delicious.
Geo.
Sargent, Brainerd,
Only. See Page
6.
Minn.
AND
PICKLES
PRESERVES
117
Mustard Pickles
gallon cucumbers, one
gallon green
tomatoes, one-half
gallononions,one-half galloncabbage. Cut each separatelyin
small pieces. Add one-half pint salt to one
gallon water ; soak
Three quarts Larkin
over
night. Drain and add the following:
four
tablespoonsdry Larkin Mustard,
Vinegar,one quart sugar,
and
one-half
one
tablespoonstumeric, one
tablespoon Larkin
Cinnamon
moistened with a littlevinegar. Cook until tender,
will keep without sealing.
Nebr.
MRS.
One
**
Old
,.,
^
t
John Dreith, Lincoln,
Chow-Chow
Virginia
bage,
Chop fine eight quarts green tomatoes, three small heads cabsix green
six large onions, six ripe peppers,
peppers.
and
stand
let
with
salt,
Sprinkle
twenty-four hours; drain
and
three
one-half
vinegar, one
thoroughly, add
quarts
all
add :
Boil
then
brown
hour,
pounds
together one
sugar.
Eight quarts ripe tomatoes, three heads finelychopped celery,
one
pint horseradish,boil another fifteen minutes after which
add:
One tablespoon each of cloves and mustard, two
spoons
tableeach white mustard
all
Mix
a
nd
seed, allspice
ginger.
together thoroughly,put up in jars and seal. Use Larkin
spices,sugar and vinegar.
Mass.
Leonora
"
,
Page, Amherst,
Beet Relish
Chop
cooked
beets and
cabbage, add
grated horseradish,
granulated sugar, one
cup
cup
tablespoonLarkin Salt,one-half teaspoon Larkin Black Pepper.
Add
only enough vinegar to moisten.
one
one
quart
one
quart
raw
one
Mrs.
Eliza
Gillis, Stanhope, N. J.
CANNED FRUIT
AND VEGETABLE
a
To Can Fruit
important pointsin canning are
The
to
have
the fruit in
good
clear, rightlyproportioned and boiling
condition, the syrup
hot, the jarshot before putting in the fruit and then filled to
stand
overflowing. Keep jarsin hot water until needed to fill,
in the
in a pan on a folded cloth with a little hot water
funnel is a great aid when
A wide-mouthed
doing the
pan.
dish of hot
Have
the covers
for the jars in another
work.
the jars.
on
water; dip the rubbers as you place them
them
To
small fruits it is better
can
to
put the fruit into
jars,then
the covers
but do not screw
the hot syrup and la)^
on
into a wash-boiler
that the
slats of wood
so
them
and
stand
the
steady,
jars upon
pour
half
about
into the wash-boiler to come
water
enough warm
take
boil
Let
the
five
then
the
out
water
minutes,
way
up.
pour
over
down.
Put some
will
stand
jars
time
tight. Always open fruit some
jars and screw
using;the flavor will be much improved by so doing.
Amount
One
of
before
Sugar
pound of
sugar
to
pint of
one
water
is
a
good general
rule to follow.
To Can Pears
Allow
one-fourth
pound of
to
sugar
one
pint of
water.
To Can Peaches
Allow
To Can
one-half
pound of
sugar
to
one
pint of
water.
Vegetables
canning vegetablesdepends chieflyon absolute
cleanliness.
jarsmust have glassor metal covers; do not
be freshly
those with porcelainlining. All vegetablesmust
use
gatheredKitchen.
Larkin
The
success
of
The
Use Level Measurements
Only. See Page
6.
CANNED
To
Can
Peas, Lima
Fill clean
that
has
(do
FRUITS
or
AND
Shell Beans
them
in
screw), arrange
boil continuously for
fruit and
jar
rule
will
. 19
jarswith freshly-picked
peas, filleach jar with
been boiled and cooled, adjust rubbers, lay on
not
each
VEGETABLES
and
answer
water
covers
wash-boiler as directed for
and
one-half hours; lift
two
without
This
screw
tight
removing the cover.
for lima and other shell beans.
a
Larkin
Kitchen.
To Ccin Corn
from the cob, filljarsand press down with a wooden
quite sure the jar is full. Seal and stand in Larkin
spoon.
Steam
No. 140.
Steam
Cooker
for three hours.
If you
have
Steam
no
Cooker, place a rack in wash-boiler and surround
If the corn
with cold water.
shrinks and you want
to fill up
and
the jars do so quickly,screw
down
few minutes
steam
a
in this way
will keep indefinitely
if
longer. Corn canned
instructions are observed.
t^i,
Mrs. rC. rCrandall, Buffalo, N. Y.
Shave
corn
Be
r"
Canned
To
one
pint salt "with water
Boil until half done.
beans.
Put into glass
with brine in which beans have
been cooked.
pints string beans, add
twelve
to
cover
cover
Mrs.
To Can
John H. Denker,
Lakefield, Minn.
Tomatoes
tomatoes
boilingwater
half
^r
Snap Beans
enough
jars and
Put
kt
wire basket
colander, plunge them into
for just a moment,
remove
skins, cut them in
Put tomatoes
into a clean kettle,
seeds.
out
into
a
or
and press
boil for about
thirty minutes, stirringfrequently. If there
is much
liquidboil a little longer. Then follow instructions
given for canning fruit.
Larkin
Kitchen.
WELLIES,JAMSi
MARMALAD
Jtjt".
made
of cooked
fruit juiceand sugar, in nearly all
are
Jellies
the
failures occur,
cases
proportionsbeing equal. Where
they
usuallybe traced to the use of too ripe fruit.
may
To
PrepareGlasses for Jelly
glassesand put into a kettle of cold water; placeon range
and
heat water
gradually to boilingpoint. Remove
glasses
drain.
and
Place glasseswhile filling
on
a cloth wrung
out of
Wash
hot water.
JellyGlasses
To Cover
Melt
and
parafifin
To Mcike
Fold
a
cover
jelly,then adjustcover.
JellyBag
of a pieceof wool-and-cotton flannel
oppositecorners
Sew
copia,
yard square.
up in form of a cornumake
to
more
rounding at the top. Fell the seam
two
about
three-fourths
three
furnish
top with tape, and
loopsby which it may be hung.
Bind
secure.
heavy
the
with
larkin
two
or
Kitchen.
Apple Jelly
twelve good-sizedapples,wipe with a clean cloth and
in
Cover with two
Leave
cut
quarts cold water.
quarters.
over
night. In the morning stew until the liquidis about half
add the juice of two
Then
Boil ten
lemons.
cooked away.
Take
Allow the juiceto drip through double cheese-cloth.
Measure
the juice,put an equal quantityof sugar in a granite
Stir occasionally.When
dish in the oven
the juice
to warm.
begins to jellyround the edge of the pan, add the sugar, boil
into heated jellyglasses. Cover
five minutes, skim and pour
and keep in a cold dry place.
minutes.
Mrs.
W.
E.
Brooks,
Los
Molinos, Cal.
Preserved Cherries
and one-fourth cups
full pint of stoned cherries take one
and turn out into a crock to cool.
Boil twenty minutes
sugar.
Boil
into
When
only one quart of fruit at a time.
cold,put
jars.
To
a
Miss
Use Level Measurements
Florence
Only.
Adrian, Edinburg,?Ill.
See
Page 6.
JELLIES, JAMS
122
Plum
AND
MARMALADES
Conserve
this rule for any
fruit. Stew two
and one-half quarts
one-half
until very soft. Strain
plums with one and
cups water
Use
through a colander,mash
granulatedsugar as you
with
have
a
wooden
pulp.
Add
spoon.
Put
as
much
through food-chopper
small lemon, one
pound seeded raisins,oneoranges,
one-half
half pound walnut meats
and
pound sun-dried figs.
Use
and
lemon
well as pulp. Cook
rind of oranges
all
as
burn.
This
is
together fifteen minutes, being careful not to
delicious for sandwiches or to serve
with Chicken or Turkey.
two
one
Mrs.
Red
R. Dubuc, Berlin, N. H.
Currant Conserve
four
pounds
of red currants
from
the stems.
Wash and
into a preserving kettle with one
pound seeded
put them
in halves, three pounds sugar
and
four lemons.
raisins cut
Peel the lemons very thin,remove
the white pithand seeds and
If you like spice,
Boil to a thick jam.
add
cut in thin slices.
and one-half teaspoon Larkin
one
teaspoon Larkin Cinnamon
Cloves
Clara E. Cooper, Ashland, Mass.
Pick
Orange Marmalade
thin-skinned orange
and one
thin-skinned lemon
Shred one
knife.
Put
into
New
Idea
Kettle (No. 210).
with a paring
a
of shredded fruit take three of water, cover
To each measure
Put on
fire and boil
and set aside for twenty-four hours.
Set aside for another
fifteen minutes.
twenty-four hours.
in
To
Measure
kettle.
contents
seven
cups of pulp use
every
eightcups of Larkin Granulated Sugar (buy sugar in a twentyfive pound bag). Boil until it jellswhich
will be in about
with paraffin.
cover
minutes, pour into jellyglasses,
twenty
and
lemon
with
One orange
one
quantitiesgiven will make
three cents
at a cost of less than
seven
glassesof marmalade
^
*
Mrs.
Edward
Hiebel, Holyoke,
Mass.
Marmalade
Grapefruit
Slice very
thin, one
orange,
lemon
one
and
one
grapefruit,
eight cups
the bitter center
of grapefruit.Add
aside twenty- four hours.
Boil twenty minutes
and add
and set aside another
twenty-four hours. Measure
an
equal quantity of sugar and boil until it jells. This will
make
dozen glasses. For a delicious sherbet,add one
pint
one
Freeze.
of good lemonade
to two
glassesof marmalade.
leaving out
water
and
set
Mrs.
Charles
Use Level Measurements
Walker
Schlagel,
Des
Only. See Page 6.
Plaines, III.
JELLIES, JAMS
AND
MARMALADES
123
Carrot Marmalade
and
Scald
the
skin
from
the
through
juice and
For
of
number
a
food-chopper.
grated rind of
the
add
pulp
the
rub
carrots
each
carrots.
To
one
the
each
lemon.
mixture
Then
pint
of
Put
put
the
into
three and
quart pour
pan.
Larkin
Granulated
one-half cups
Sugar and let it stand all
ciently
suffinight. In the morning boil until it is clear and appears
into jellyglasses. This is a particularly
Put
cooked.
and
delicious
that almost
economical
marmalade
so
anyone
a
sauce-
over
Charlotte
Miss
and
Wash
cut
Put
rhubarb.
seeded
pound
until very
ri
^f*^
thick
up
without
into
raisins
the
and
taking care
removing
with
kettle
two
not
the
skin, seven
pounds
five pounds
one
sugar,
thinly sliced.
oranges
to
let it burn.
Put
into
Cook
glasses
I
Mrs.
Pear
Arbor, Mich.
Jam
Rhubarb
Pi n
Bird, Ann
M.
Stott, Dormansville, N. Y.
Chips
pears, six pounds Larkin
one
quart cold water, one-eighth pound
fine, grate the lemons and squeeze
pears
and ginger root;
the sugar,
water
add
Eight pounds
Mrs.
Sugar, three lemons,
Cut the
ginger root.
the juice. Now
out
cook
slowly for three
G. E. Larrabee,
Binghamton, N. Y.
Quince Honey
Pare
and
grate five large quinces. To
one
fire until
pint boiling water
is dissolved,
sugar
Stir over
pounds sugar.
Turn
into
minutes.
fifteen
cook
and
or
twenty
quince
color
and
about
the
be
cold it should
consistency
glasses. When
of honey.
^^^
g ^
^^^^^^ Fallston, Md.
add
add
five
Coffee Cleared with Egg
six
For
of
boiled coffee mix
of the white of an
three-fourths cup
ground
cold
coffee,one-third
egg and one-half cup
in the coffee-pot.Pour over
this one quart boilingwater,
water
stir thoroughly. Boil three minutes.
Stir again and
stand
back
of stove, where it will not boil,for ten minutes.
Be
on
that
the
is
free
careful to see
coffee spout
from grounds before
pouring. Never boil coffee furiouslyor the true flavor will be
cups
Larkin
Kitchen.
Coffee without Egg
Allow
two
Pour
Set
it back
tablespoonsof coffee for each
the coffee
on
boilingwater
will
where it
keep hot, but
Scald the coffeepot.
cup.
and
not
boil five minutes.
boil. Add
little
a
little coffee and
cold water; pour
back again, to
out
a
pour
be put
clear the spout. Or the coffee and cold water
may
togetherin the pot over night and brought to the boilingpoint
in the morning. To use a Larkin Percolator is much
the best
and easiest method.
Larkin
Kitchen.
Tea
Scald
the teapot and
boilingwater;
a
teaspoons of
tea
stir the tea and it is ready to
the tannic acid acts on
as
pot for tea,
metal
the
two
use
the
pint of
Never
serve.
unwholesome.
tea
each
to
use
metal, making
Larkin
Kitchen.
Cocoa
Scald
sugar,
one
Mix
oughly
thorLarkin Double-Boiler.
with two
three tablespoonsLarkin Cocoa
tablespoons
few grains of salt and add, while stirring
a
constantly,
three
cup
cups
milk
boilingwater.
in
a
Boil
minutes
three
Beat several minutes
with
milk.
is
called
and
will prevent
This
milling
hot
with one-half teaspoon vanilla
in each cup.
marshmallow
Use Level Measurements
scum
extract.
^ula
Use
pour
into
the
egg-beater.
rising.Flavor
or a
whipped cream
wire whisk
a
a
and
or
from
Breeden,
Only. See Page
Haskell.
6.
Okla.
BEVERAGES
AND
JUICES
FRUIT
125
Chocolate
Two
Larkin
ounces
one
milk.
Scald
hot
over
boilingwater,
cup
sugar,
Unsweetened
milk.
water,
Melt
add
chocolate in small
one-half ounces
chocolate.
for the unsweetened
is required.
One
and
placed
sauce-pan
salt and boilingwater
gradually,
boil
and
add to
one
minute;
range
in chocolate cups with whipped cream.
be substituted
chocolate may
sweet
sugar,
smooth, place on
scalded milk, and serve
when
Chocolate, four tablespoons
few grains of salt,three cups
Being sweetened, less
,
Larkin
^
sugar
..
Kitchen.
Grape Juice
and stem
(Concords preferred).Measure, and
grapes
four
quarts grapes before cooking,add one quart cold
every
cool
Boil until soft. Remove
from fire and when
water.
strain
twice
cloth
to
to
extract
a
coarse
handle,
through
enough
juice. Measure again and to each quart of juiceadd one cup
of Larkin Granulated Sugar. Place on fire and boil ten minutes.
Seal air-tight
with Larkin Paraffin
and bottle at once.
Remove
Wax
Mrs. Florence
Hall, Natick, Mass.
Wash
to
Shrub
be used for this,but raspberries
small fruits may
Berries
that are
nice enough for
not
g
ood.
particularly
be used for this
the table or those that are gathereddamp may
then
the
berries
strain
Allow
and use one
to
ferment,
syrup.
quart of juice. Boil fifteen minutes, if not
cup of sugar to one
acid,add a littlevinegar. Use two teaspoons to a
sufficiently
Almost
any
are
^
"
Fruit Juice and
Mrs.
J. S. Mills, South
Ashburnham,
Mass.
Syrup
perfectly
ripefruit,cook with about one-fourth as much
have fruit. Press out the juiceand strain as if
water
as
you
and boil for twenty minutes in a
to taste
for jelly. Sweeten
If
kettle.
of sugar
for
use
equal amounts
preserving
syrup,
clean sterilized bottles standing in a pan of
and juice. Have
corks that will fit completely down
and
inside
boilingwater
Secure
and
of melted Larkin
Paraffin Wax.
bottle mouths
one
cup
and oneFill each bottle with the boilingjuiceto within one
half inches of the top. Press down a heated cork until it touches
the juiceand fillthe remainingspace above the cork with melted
until a complete cap is
it hardens
as
adding more
paraffin,
This
around
will keep for any
formed
the top of mouth.
lengthof time if stored in a cool,dark place.
Elizabeth
Use Level Measurements
Maroney,
Only. See Page
Melrose, Mass.
6.
FRUIT
126
Lemon
Syrup
Boil one
one-third
needed.
and
sugar
two
twelve
water
cups
minutes, add
Dilute with ice-water as
juice to syrup.
For
fresh
lemonade
spoon
teapicnics.
put one
into a glass;add the juiceof one-half lemon.
Stir
Fill glasswith cold water
and it is ready
is melted.
cup
lemon
for
Good
sugar
BEVERAGES
Fresh Lemonade
or
cup
until sugar
to
AND
JUICES
serve.
Larkin
Kitchen.
Fruit Punch
Make
add
one
sugar
six lemons
pieces;add
to
and
one
or
Ceylon Tea)
with
gallon lemonade
Mixed
strong tea (usingLarkin
quart
hot
Make
tea.
one-half
The
four oranges.
Larkin
can
be
in small
oranges
may
Pineapple cut
pound Malaga
cherries,one-half
bottle Maraschino
seeds removed;
sweeten
one-half gallons. Any
this. Serve very cold.
to
cut
taste.
fruit
This
^
^^^
pieces,one
with
grapes
about one
and
be
used
with
may
makes
hand
juice on
in small
^
^^^^^^^ S^^^^^^
^^
Club-of-Ten Punch
Pour
one
pint of hot
water
and one
pound of sugar.
stillhot, slice into it two
over
the
grated rind of
Boil five minutes.
medium-sized
be used
peaches may
one
lemon
Strain, and while
bananas
and
and
in v/hen
three
large
cold).
pint
put
peaches (canned
of grated pineapple (eitherfresh or canned), one
a cup
and two
lemons
of canned
cherries,the juice of seven
oranges.
of the punch-bowl, add two
Put a largeblock of ice in the center
and let stand two hours in a cool place. At the
quarts of water
Add
last
moment
add
twenty-fivepeople.
a
few
fine strawberries.
This
^^^^
will
^^^
serve
^^^^^^
Ice-Crccim Candy
with one-half cup water, one
tablespoon
Do
the
stir
butter.
Boil
not
mixture.
tablespoon
vinegar,
when
in
cooked
add
tried
cold
one-half
until crispwhen
water;
until
When
cool
the
vanilla
extract.
white,
pull
teaspoon
the
the
better
candy.
longeryou pull
Boil
two
cups
sugar
one
Whitney, Attleboro, Mass.
Miss Evelyn
Chocolate Cream
Two
two
cups
Candy
squares
instead of
two-thirds
milk, one tablespoonbutter,
cup
be used
(fourtablespoonscocoa
may
Put
vanilla.
into
butter
one
chocolate),
teaspoon
sugar,
chocolate
when
melted
add
granite sauce-pan;
to boilingpoint;then add chocolate
and
milk.
Heat
constantlyuntil
littledropped into cold water
sugar
and
stir
Boil until a
chocolate is melted.
from fire,
add vanilla,cool and
will form a soft ball. Remove
mixture
and
around
beat until creamy
begins to sugar slightly
Pour
into a buttered pan, cool
at once
edge of sauce-pan.
in squares.
mark
raisins
and
One-half cup nuts
or
slightly,
be added.
may
iv/r
r.
o
R.
Mrs.
Rommel, Elizabeth, N. J.
t-
tm
t
Cocoanut Bars
pound or two and one-half cups powdered sugar, use
into a smooth
the juiceof one lemon, white of one
egg, and make
ball. Roll into a sheet one-half inch thick, sprinklethickly
with Larkin
Shredded
Cocoanut; put one-half upon the other
To
and
one
cut
Nut Loaf
into bars.
n*
Mrs.
tt
Haefner, Philadelphia, Pa.
Candy
pounds granulatedsugar, one and one-half cups Larkin
Syrup, one-half cup boilingwater, one-half pound English
walnut meats, whites of two eggs beaten light. Boil the sugar,
and syrup until it hardens when
water
dropped into cold water.
of
the
Pour
whites
the
Stir in one-fourth
slowly over
eggs.
teaspoon Larkin Vanilla FlavoringExtract and the nuts; beat
and cut into squares.
until light. Then
out
pour
Two
Corn
Miss
Use Level Measurements
Reba
Peters, Otterbein,
Only. See Page
6.
Ind.
CANDIES
128
Candy Baskets
of
pinch of cream
boil
stir
not
on
(do
together.
the stove)until it cracks when dropped into cold
on
it is almost done it becomes
When
water.
very bubbly. Pour
it out on a buttered slab and graduallywork it into a ball or
When
cool enough
lump, by foldingthe edges into the center.
Larkin
to
Culinary Paste
handle, add one-fourth teaspoon
Larkin
with one-half teaspoon
Color moistened
Flavoring
ferent
form
into
baskets
each
and
Then
Extract.
a difmaking
pull
shape. Butter the hands occasionallywhile pulling.
three small baskets.
It is well to
will make
These quantities
keep in mind that these extracts and colors go together:When
is used, color with
red culinary paste.
wintergreen extract
lemon
When
use
spearmint use green; when
yellow; when
red
and
mixed,
using twice as much green as
nutmeg,
green
red and yellow;
use
red
you will then have gray; when orange
sassafras use very littleyellow;
use
when cinnamon
heliotrope;
peppermint use no color. If you do not care to make the
baskets the recipeis equallygood for candies.
They may be
children's
small
balls.
For
formed
into
a
cut in strips
or
party
decoration or giftespecially
as
the baskets make
a
delightful
look
well
at.
eat
to
as
as
they are good to
Take
cup
one
one-half cup
sugar,
water,
Put
stir
and
tartar
after it is
a
and
stove
"
Mrs.
H. Schell, Harrisburg, Pa.
Edward
Fruit Candy
is
This
candy
you
let the children make.
Dates and Prunes; add
Wash
can
one
cup
seeded
one
each Larkin Figs,
cup
all
the
Put
walnut
meats.
and
raisins
food-chopper.
through
Form
into small balls,
Mix thoroughlyand it is ready to use.
dip in melted chocolate and place on waxed paper to dry.
all be used
Cherries, nuts, piecesof candied pineapple may
then call them Surprise
used you may
for the center; if fillings
are
Balls, others may
baskets.
candy
This
be
dipped
fruit is also delicious
"'""S-
Cecelia
One-half
four ounces
Larkin Powdered
cake
pound
Larkin
or
a
making
sandwich
Hahn, Wabash, Ind.
Unsweetened
Sugar, one
togetherfrom
scant
cup
Chocolate,
milk, one-
five to eightminutes
Boil these
butter.
until the mixture scrapes off white from the side of the pan.
half cup
or
as
for
Caramels
Cream
one
used
in fondant
Take from fire,add one
teaspoon vanilla and beat hard until
and when
it thickens,pour into well-greased
nearly cold
pan
cut
m
squares.
^^^
Use Level Measurements
Henry
M.
Only.
Buettner,
See
Page
Baltimore, Md.
6.
CANDIES
130
Sultana Caramels
Larkin Sugar, one-half cup
milk, one-fourth cup
Larkin Chocolate,
molasses, one-half cup butter, two squares
one-half
walnut
or
vanilla,
one
English
hickory
cup
teaspoon
Sultana
in
raisins. Put
cut
nut
meats
pieces,two tablespoons
butter and chocolate into a sauce-pan
melted, add sugar,
; when
Two
cups
boil seven
Heat
molasses.
to boilingpoint, and
from fire,beat until creamy,
add
minutes
longer. Remove
into a buttered tin.
at once
nuts, raisins and vanilla; pour
and mark in squares.
Cool slightly
and
milk
Mrs.
Frank
L.
Mass.
Hinds, Northampton,
Larkin Mints
Put
one
cup
cold
into
water
a
add
sauce-pan,
four cups
lated
granu-
Boil without stirring
one
tablespoon butter.
sugar
until it forms a soft ball when
Take
dropped into cold water.
of
cool
fire
add
one-half
each
and
from
slightly;
teaspoon
peppermint and apple-greenculinarypaste. Beat until creamy.
and
Make
the same
Drop by teaspoonfulson waxed paper.
tity
quanagain and color pink, flavor with Larkin Wintergreen.
after a heavy meal or with
These
mints are delicious to serve
afternoon
tea.
^^^
j^^^ McKee,
Moriah
N. Y.
Center,
Marshmallows
add six tablespoonswater,
fire until it boils,then boil without stirring
stir over
a moderate
will form a soft ball.
until a little dropped into cold water
Have
ready two tablespoons Larkin Gelatine soaked in six
Pour
into the
minutes.
about
ten
tablespoons cold water
candy and stir and beat until thick. Flavor with Larkin
into a dish well
Vanilla or Orange Flavoring Extract; pour
powdered with pulverizedsugar and spread to the thickness
of one
inch, sprinklewith the powdered sugar and put in cool
place over night. Then cut into squares with knife that has
been dipped in boilingwater, dip edges in the sugar and pack
in boxes lined with Larkin Waxed
Paper.
Take
two
cups
granulatedsugar,
Miss
Annie
E.
Graybill, Buchanan,
Va.
Children'sRciisinCandy
One
powdered
tablespoonsmelted
cup
sugar,
two
tablespoonsLarkin Cocoa,
two
to mix
butter and enough boilingwater
little
Take
vanilla.
one-half teaspoon
stiff. Flavor
with
a
of the mixture on the end of a teaspoon and form into a ball,
taking two raisins to each ball and press togetheruntil nearly
flat. If white candy is preferredleave out cocoa.
Mrs.
p. E. Monroe,
Use Level Measurements
South
Weymouth,
Only. See Page 6.
Mass.
CANDIES
131
Taffy
Vinegar
Two
granulated
cups
butter.
acid
tablespoons
cold
fire,
on
vinegar.
into
Pour
water.
one-half
sugar,
Place
One
one
Cocoa
cup
it
when
forms
Molasses
three
milk,
vanilla.
teaspoon
Henry
boil
a
Davis,
tested
enough
New
five
add
when
cool
spoons
table-
two
to
Decatur,
in
pull.
Ala.
Caramels
Larkin
cup
to
comes
until
pan
water,
brittle
until
Mrs.
Larkin
it
Boil
buttered
hot
cup
when
a
nearly
hard
done.
or
tablespoons
Boil
ball
Corn
in
Cut
sugar,
cold
when
Mrs.
Syrup,
butter,
one
molasses,
cup
milk
Add
water.
brown
cup
one-half
and
butter
cocoa,
cocoa
and
sugar,
one
until
vanilla
cool.
Henry
M.
Buettner,
Baltimore,
Md.
Sandwich
Ham
Filling
cup or one-half pound chopped ham, enough good vinegar
moisten
to
well, one
tablespoon Larkin Peanut Butter, a few
drops of Larkin Celery Flavoring Extract, pepper and salt to
sandwich
Mix
well and you will have the best ham
taste.
One
ate.
ever
you
Cheese
^^^
L.
^
Umbarger,
Konnarock,
Va.
Olive Sandwiches
One-fourth
Larkin
can
Pimentos,
ten-cent
one
cheese
cream
soda
twelve
crackers, six Larkin Olives, one
all
these through a Larkin
FoodPut
onion.
medium-sized
Chopper, mix with Larkin Salad Dressing. Season with pepper
thin slices of bread with a lettuce leaf
and salt, spread on
between.
^
g Smith, Fostoria, Ohio.
^^^
snappy),
(little
Pimento
One
Cheese
small
Cheese,
Mix
one
with
of bread
can
very
Sandwiches
Larkin
small
boiled salad
and butter.
Pimentos,
Larkin
pound
one
Cream
onion, put all through the meat-chopper.
dressing. Spread between
^^^
^^^
^^^^^^^
thin slices
p^^^^^^^ I^^^
RoquefortCheese Sandwiches
One-half pound Roquefort cheese, one
cream
cheese, one bottle
head celery,three
small onion, one
Larkin Stuffed Olives, one
all together in
butter.
Grind
one-half cup
green
peppers,
crackers
sliced
between
or
Larkin
Food-Chopper and serve
for
crowd.
bread.
Half these quantitiesmake
a
large
enough
Mrs.
American
Cream
Cheese
the
Charles
Kelsey, St. Johnsville,
N. Y.
Sandwiches
yolk of
a
hard-boiled
egg
with
a
tablespoon of
and
mustard
melted
butter, add a little salt, white pepper
and one-quarter pound grated cheese; stir in a scant tablespoon
of vinegarand spread between thin slicesof bread with a lettuce
leaf or cress.
^^^
j^^^ Carper, Franklin, Nebr.
Use Level Measurements
Only. See Page
6.
SANDWICHES
133
Larkin Sandwiches
Put six hard-boiled eggs
and six Larkin Sweet Pickles through
Food-Chopper. Mix thoroughly,add two tablespoons
Peanut Butter, salt and pepper to suit taste.
Then
add
and a little vinegar to the consisPrepared Mustard
Larkin
Larkin
Larkin
^
^
^*
Miss
Maude
Briles,Fairmount,
Ind.
Scrambled-EggSandwiches
ham
Chip left-over
add
pepper
it
to
to
and one
small onion in small pieces,then
well-beaten egg and fry in butter. Salt and
one
taste.
This
makes
a
fine sandwich.
Mrs.
Pork and Bean
Wm.
R.
Treon, TuRBOTvn.LE,
Pa.
Sandwiches
loaf of brown
a
bread, butter and put
with a teaspoon of Mayonnaise dressing
slice. On the other spread a layer of pork and beans
on
one
which have been mashed
until smooth.
Put slices together
and wrap
each sandwich separately
in waxed
Delicious
paper.
for school or picniclunches.
Cut
thin slices from
crisp lettuce
leaves
Mrs.
Peanut Sandwich
Mix
Larkin
Pearl
M.
Hacker, Council
Bluffs, Iowa.
Filling
Peanut
Butter
with a small amount
of Larkin
littlecream
Larkin Evaporated
or
Milk.
The proportionsmay
to suit the taste.
Spread
vary
cross-wise
and
cut
on
bread,
thinly-sliced
serve
graham
on
lettuce leaves or decorate with parsleyor cress.
Prepared Mustard, add
a
Mrs.
Eric H. Lindquist,Stromsburg, Nebr.
Sweet Peanut Sandwiches
One-half cup
gratedmaple sugar, one-fourth cup finely-chopped
Mix well and spread
peanuts, one tablespoonrich sweet milk.
between thin slicesof graham or plainbread.
Mrs.
a. B. Gracia, New
Bedford, Mass.
Fruit Sandwiches
pound each Larkin Dates and English walnuts, three
Put both dates and nuts
tablespoonssweet cream.
through
fine
knife.
Mix
until
smooth
the
meat-chopper using
adding
needed.
Makes
about four dozen
a
as
tablespoonof cream
sandwiches and filling
will keep a long time in cool weather.
One
Used
with
whole-wheat
bread
makes
Mrs.
Use Level Measurements
delicious sandwiches.
Cliff
Harris, Maxwell,
Only. See Page
6.
III.
SANDWICHES
134
Sandwiches
Sardine
Take
and
spread
outings
and
Salad
on
into
wafer-like
and
Larkin
Dressing.
in
Soda
^
small
a
bowl
a
with
Crackers.
T.
Walsh,
lemon
a
for
Fine
Brooklyn,
N.
Y.
Sandwiches
tomatoes
and
salt
Larkin
juice of
Mix
dressing.
or
^^^
Onion
firm
very
breaking
with
salad
bread
the
Sardines,
company.
or
Tomato
Larkin
can
tablespoon
one
fork;
Cut
small
one
slices
of
slices
Cayenne
between
Put
thin
as
white
very
add
Pepper,
crisp
Larkin
Catherine
without
possible
as
onions.
dash
a
Season
of
Larkin
Saltines.
Nehan,
N.
Geneseo,
Y.
Fig Filling for Sandwiches
Chop
with
fine
six
enough
preserved
Larkin
slices
of
Larkin
slices
m
quarters.
Brown
one-half
figs and
Raspberry
Bread,
Jam
spread
Florence
to
cup
spread
with
C.
the
Thayer,
walnuts
well.
and
thin
Butter
filling and
Stoneham,
mix
cut
the
Mass.
INDEX
135
PAGE
^mericanCheese
Sandwiches
Angel Food
Apple Cake, Dutch
Apple Fritters
Apple Jelly
Apple Pudding
Apple Sauce
Apple Sauce Cake
Apple Tapioca
Apples, Baked
,
132
78
65
24
120
89
109
77
93
96
103
Pie
46
Salad
Banana
95
Cream
Bavarian
38-39
Beans, Baked
119
Canned
Beans,
42-43
Bean Salad
133
Bean Sandwiches
10
Bean Soup
9
Beef Broth with Vegetables
23
Beef Fritters
21
Beef Loaf
30
Beef, Minced
20
Beef, Roast
21
Beef Steak Pudding, English
29
Beef with Tomatoes
117
Beet Relish
Beverages and Fruit Juices.124 to 126
77
Birthday Cake
61-62
Biscuits
79
Blackberry Cake
95
Blanc Mange, Raspberry
57
BlushingBunny
114
Sauce
Bordeaux
85
Cookies
Boston
58-59
Bread
58 to 65
Bread and Rolls
67
Griddle-Cakes
Bread-Crumb
ganana
94
Brown
Betty
Bread
Brown
Cakes
Buckwheat
Pie
Buttermilk
Butter Scotch Pie
60
67
106
105
Boiled
(^abbage,
35
Cabbage, Filled Leaves
Cabbage Salad
Cabbage. Stuffed
Cakes
28
Candie?
Candy Baskets
Canned
Caper
Fruits and
Sauce
Caramel
Frosting
41
29
69 to 83
127 to 131
128
Vegetables.118-119
1 10
82
Caramel Pudding
Caramels
PAGE
Cheese
Marmalade
Pie
Balls
92
128-130-131
123
105
56
Cheese
Fingers
57
Cheese
Cheese
Cheese
Cheese
Fondu
Carrot
Carrot
Olive Sandwiches
Puff
Straws
Cherries,Preserved
Cherries,Sweet Pickled
Cherry Olives
Cherry Salad
Chess Pie
Chicken, Creole Style
Chicken Cutlets
Chicken, Fried
Chicken, Maryland
Chicken
Pie
Chicken
Pot-Roast
Chicken
Salad
Chili Con Carni
Chili Sauce
Chocolate
Chocolate
Chocolate
Chocolate
Chocolate
Chocolate
Chocolate
Chocolate
Chocolate
Chocolate
Chocolate
Chocolate
with
Cake
Cookies
Cream
Cake
Cream
Candy
Filling
Frosting
Mousse
Nut Cake
Pie
Pudding
Sauce
Chop Suey, American
Chow-Chow
Chowder
Christmas Cake
Cookies
Christmas
Clam
Chowder
Clam
Pie
Clam
Soup, Cream of
ClarifyFat, To
Club-of-Ten Punch
Cocoa
Cocoa
Angel Cake
Cocoa
Caramels
Cocoa
Tea Cake
Bars
Cocoanut
Cocoanut
Frosting
Cocoanut
Fudge
Cocoanut
Cocoanut
Pie
Pudding
Codfish Balls
56
132
56
101
120
115
US
45
106
27
30
26
27
27
Dumplings.27
43-44
23
114
125
76
87
74
127
80
80
99
76
106
90
112
23
117
12-13
70
86
12
18
13
7
126
124
78
131
74
127
80
129
103-105-107
90
15
INDEX
136
PAGE
Codfish,Creamed
Codfish
Fritters
Codfish Loaf
Coffee
Coffee Cake
Coffee Cornstarch
Coffee Ice-Cream
Combination
Salad
Cookies
Corn, Canned
Corn Chowder
Corn Fritters
Corn-Meal
Bread
Corn-Meal
Gems
Corn-Meal
Griddle-Cakes
Corn Oysters
Corn
Pudding
Corn Salad
Corn Soup, Cream
of
Cornstarch
Cake
60
61
67
35
36
115
11
73-74
91
109
72
Cranberry Pudding
Cranberry Sauce
Cream
Cream
Cream
Cream
Cream
Cream
Creamy
Cake
Caramels
128
82
103
72
Frosting
Pie
Puffs
Sauce
109
48
8
79
101
116
116
115
Dressing
Croutons
Crumb
Cake
Crust Cake
Cucumber
Pickles
Relish
Cucumber
Cucumbers, Canned
Currant
Conserve
Currant Pie
Custard
Macaroni
Custard
Pie
Custard
Sauce
J)aintyDessert
Date Cookies
Date and Nut Pudding
Date Pie
Desserts
Divinity
Doughnuts
Drawn
Butter
Sauce
PAGE
16
16
15
124
64-65-74
94
98
41
84 to 87
119
12
35
122
104
53
103
Ill
96
87
91
104
89 to 99
129
88
110
Meat...
27-28
Dressings,Poultry and
Dressing,Salad (seeSalads.)
Dumplings
22
EconomicalMeat Dish
Egg and Crumb, To
Eggless Cookies
29
7
86
Eggs
Egg Sauce
50 to 52
110
To
pat,
Test, Clarify,
Try Out
Fig Fillingfor Cake
Fig Fillingfor Sandwiches
Fig Pie
Figs,Preserved
Cake
Fillings,
80
Fish
14
Fish, Baked
Fish, Boiled
Fish, Broiled
Fish Chowder,
Fish, Fried
Fish, Planked
Foamy
Imperial
Sauce
Fondant
Fourth-of-JulyCake
French
Dressing
French
Pastry
French
Toast
Fricasseeing
Fritters,
Apple
Beef
Fritters,
Fritters,Corn
Frostingsand Fillings
Frozen
Desserts
Fru t Cake
Fru t Candy
Fru t Cream
with Gelatine
Fru t Filling
Fru t Juice and Syrups
Fru t Mousse
Fru t Punch
Fru t Salad.
Fru t Sandwiches
Fru t Sauce
Fru ts. Canned
Fudge.
(^erman Pancakes
Gingerbreads
Gold Cake
Golden
Fleece, Southern
Graham
Bread
Graham
Cookies
Graham
Pudding
Grape Conserve
GrapefruitMarmalade
80
97
7
83
134
104
121
to 83
to
18
15
14
14
12
14
14
112
129
75
48
77
66
7
24
23
35
to 83
to 99
71
128
98
80
125
99
126
44-45
133
112
118
129
68
84
73
Griddle-Cakes
57
59
85
92
121
122
125
66-67
Boiled
24
Grape Juice
J^am,
Ham, To Cure
Ham, Deviled
Ham, Fried
Ham
Ham
Hard
Hash,
Sandwich
Surprise
Sauce
Chicken
Filling
26
25
24
132
31
112
31
INDEX
138
PAGE
PAGE
Peach
99
115
129
67
Sherbet.
Peaches,Sweet
Pickled
Butter Fudge
Peanut
Peanut
Butter Griddle-Cakes
Peanut
Butter Pin- Wheels
Peanut
Butter Sauce
Cookies
Peanut
Peanut
Dressing
Peanut
Sandwiches
Peanut
Soup, Cream of
Pear Chips
Peas, Baked
Peas, Canned
Peas in Turnip Cups
Pea Soup
Pepper Relish.
Peppers,Spanish
Peppers, Stuffed
Pickles and Preserves
Pie Crust
Pies
Pigs in Blankets
Pimento
Cheese Sandwiches
113 to
100
to
101
109
87
48
133
11
123
34
119
34
9
114
37
38
117
100
108
17
132
83
Pineapple Filling
105
Pie
Pineapple
45
Pineapple Salad
Pineappleand Strawberry Preserve. 121
93
PineappleTapioca
129
Pinoche
122
Conserve
Plum
90-91
Plum
Pudding
63
Pop Overs
133
Pork and Bean Sandwiches
76
Pork Cake
23
Pork Chops, Baked
23
Pork, Roast
24
Pork, Salt with Gravy
25
Pork Sausage
25
Pork Sausage with Tomatoes
75
Potato Cake
S3
Potato Fritters
68
Potato Pancakes
32
Potato Patties
33
Potato Puffs
41
Potato Salad
10-11
Potato Soup
32
Potatoes au Gratin
32
Potatoes, Cheese
32
Potatoes, Escalloped
33
Potatoes,Stuffed
33
Sweet
Potatoes, Walnut
26-27-28
Poultry
72
Pound
Cake
Preserves (see Pickles.)
Prune Jelly
Prune Pie
Puddings
Pumpkin
Punch
89
Pie
96
104
94
to
108
126
Pudding
Queen
^
89
9
123
Quick Soup
Quince Honey
"p
abbit
en
Casserole
28
28
28
130
Rabbit, Fried
Rabbit, Roast
Raisin
Raisin
Raisin
Raisin
Raisin
Raisin
Candy
87
Cookies
81
61
103
100
56
121
123
102
92
Filling
Nut Loaf
Pie
and Rhubarb
Turnovers
Rarebit, Welsh
Rhubarb
Conserve
Rhubarb
Jam
Pie
Rhubarb-Lemon
Rhubarb
Pudding
Rice, Baked
Rice, Boiled
Rice Croquettes
Rice JellySponge
Rice and Meat
Rice and Pimentos
Rice Pie
Rice Pudding
Rice,Steamed
37
36
37
96
30
37
Rice,Turkish
Rolls
Roquefort Cheese Sandwiches.
Rye and Raspberries
Rye Griddie-Cakes
Salmagundi
.
41 to 49
31
13
Dressings
and
.
.
.
43
galadDelight
Salads
.
105
92-93
37
30
62
132
95
67
,
Chowder
Salmon
Salmon
Croquettes
Loaf
Salmon
Salad
Salmon
Soufflfe
Salmon
Sandwiches.
Sardine Sandwiches
Sauces, (Meat and
17
.
16
44
16
132 to 134
134
109-110
Fish).
111-112
Sauces, (Pudding)
24
Sauerkraut, Larkin
25
Sausage Meat.'
25
Sausage Rolls
7
Sauteing
64
Scones
133
Scrambled Egg Sandwich
90
Sea Foam
Pudding
46
Salad
September
15
Shad, Baked
(see Ice-Cream.)
Shortcake, Strawberry
...
Sherbets
Shrimp
Shrub
in Ramekins
94
18
125
INDEX
139
PAGE
Slaw
Pudding
Snow
Soups
8
Sour
Cream
Raisin
Sour
Milk
Griddle-Cakes
Southern
to
Pie
Tomato
Bouillon
11
92
Tomato
Cakes
36
Tomato
Catsup
Tomato
Mince-Meat
13
103
Bread
Spoon
PAGE
42
66
Tomato
113
60
Tomato
Pickles
Spice
Cake
77
Tomato
Salad
Spice
Cookies
85
Tomato
Sauce
Cake
73
Tomato
Soup
and
Sponge
Stale
Cake
Pudding
91
Tomato
Steak,
Broiled
19
Tomatoes,
108
Onion
and
Sandwiches.
..134
114
41-46
109
11-12
String
Bean
Salad
47
....
Steak,
Hamburg
20
Tomatoes,
Steak,
Nut
22
Tomatoes
Steak,
Spanish
20
Try
Steak,
Swiss
20
Turnips,
Beef
Stew,
Canned
Fried
Preserve
Strawberry
Shortcake
Out
36
To
7
Boiled
33
121
"yanllla
Sauce
..Ill
94
Pudding
Jellied
22
89
Veal
Cookies
Loaf
26
87
Veal,
for
Suggestions
Sultana
Rice
Fat,
Veal,
Sugar
36
and
22
Strawberry
Suet
119
Salads
Roast
26
49
Caramels
Vegetable
Chowder
12
Vegetable
Salad
41
130
Sweetbreads
26
Vegetables
'paffy.
Vinegar
Tapioca,
Apple
Vinegar
Pie
93
Tapioca,
Pineapple
93
Pudding
93
Watermelon
102
Wedding
124
Weights
Pudding
Griddle-Cakes
66
to
68
Watermelon
Tea.
and
83
107
Waffles
Tarts
Toast
40
94
Indian
Thanksgiving
to
93
Tapioca,
Tapioca
Frosting
131
Cream
Tapioca
32
Vinegar
Cake
Rind
Cake
and
91
Welsh
Rarebit
68
White
Grape
Pickle
75
113
70
Measures
6
56
Salad
45
Results in
Good
Good
used.
are
recipesproduce good results only when
materials
Good
often you will pay
the
good quality,that
the
flavoringextracts
that the utensils used
and
often condemned
be sure
that the
Therefore
materials.
poor
those that
necessarily
materials
for
highestprice
cost
because
or
the proper
are
good materials
the most, for
of inferior grade.
not
are
good recipesare
Many
Cooking
of the
use
of
materials
you
spicesare
full strength
use
are
ones.
Use Larkin Products
You
time
same
satisfaction and
better results,greater
will have
effect
if you
noteworthy saving
a
always
use
the
Larkin
at
Products.
Pure Foods
Pure Foods are of the highquality,always fresh,full-weight,
Larkin
est
wholesome.
clean and
Our
FlavoringExtracts
the
are
high-
Pure Ground
Spicesthe fullest strength. Our Macaroni,Egg Noodles, Corn Starch,TapiShredded
Cocoanut, Gelatine and
oca,
concentrations,
est
our
articles of
Chocolate
are
delicious
merit with which
be prepared.
Qualityin
importance.
or
failure in
exceptional
dishes
On
it
Larkin
They
Teas
offer the
delicious
All
can
tea
the
at
is of vital
depends
Larkin
success
Baking
of
superiorquality,
opportunity to secure
a great saving,
are
other
of the same
here mentioned.
Larkin
Foods
Pure
high quality as
those
It is wise economy
to keep your
pantry well stocked with
these excellent Products.
are
Baking Powder
baking.
is made
Powder
of the purest materials,
the highest baking effiIt combines
ciencywith excellent keeping properties
and
always be depended on to
may
uniform
results.
Always use
g"ve
Larkm
Bakmg Powder,
Kitchen Cutlery
Every capable housewife knows
how essential it is to have in her kitchen
well-made
cutting implements with
and
keen
lastingedges.
hold Cutlery offers
Larkin
splendid
when
which
your
Food -Chopper will add
A Larkin
of the kitchen.
greatlyto the eflBciency
you
gives
buy Larkin
you
double
dise-Bonus
Products
you get Merchanvalue
for
double
almost
or
money.
Before
Larkin
at
knives
lasting
Get Extra Value
You
Remember,
Houseassort-
a
of high-grade kitchen
ment
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