1. food and drink
2. desserts and baking

/6S-i
TO
HOW
IT
COOK
By
\
Rena
Barry,AB., MA.,
And
Agnes
H.
Mansfield,DDSc.
Published
Rena
Barry and
by
Agues H. Mansfield
Mass.
Sptingfield,
1922
-V 3^^^
)(^\^
Copyright,
Rena
Agnes
1922,
Barry
H.
MAY -2 72
and
Mansfield
by
HOW
TO
COOK
IT
PREFACE
That
a
the
value
practical
At
the
a
it
desire
be
for
their
on
daily
Service
The
authors
graduates
Worcester
in
found
and
menus
and
the
only
not
Springfield
Teachers'
in
friends,
and
to
Art
times
often-
thus
the
of
piled
com-
who
hope
expressed
mothers
in
modern
more
ing
vary-
ideas
Entertaining.
and
and
have
earnestly
those
the
Evening
the
we
we
and
learning
Chicopee
College,
Science
in
housewives
to
and
fact,
women
recipes
dietitians
are
Domestic
the
and
practical
but
food
well-known
a
teachers
helpful
book,
best
very
cookery.
of
request
of
the
of
in
Arts,
the
Table
Science
education
collection
may
is
disposition
Practical
this
the
spoil
may
earnest
of
that
best
very
of
School
cook
poor
School.
Columbia
of
teachers
schools.
Domestic
They
University,
are
and
HOW
TO
Part
COOK
IT
Introduction
I.
FOOD
Food
tissue
Foods
or
is
classified
are
1.
Protein
muscle
or
Carbohydrate
Example
build
to
or
repair
food.
Sugar,
Milk,
Fish,
Meat,
giving
energy
or
"
body
energy.
building
Eggs,
"
the
:
as
Example
2.
into
and
heat
produce
to
taken
anything
starchy
Cheese.
food.
foods
"
Potatoes,
Beans,
Cereals.
3.
Fat
or
Example
4.
Mineral
Matter
Reasons
Water,
for
a
Fresh
"
and
tissue
or
food.
Olive-oil,
Butter,
"
Example
5.
producing
energy
Lard.
building
Vegetables,
food.
Fruits,
Meat,
Milk
Eggs.
carrier
of
food
and
waste.
Cooking:
1.
To
make
it
2.
To
make
it
more
attractive.
3.
To
make
it
more
digestible.
4.
To
kill
harmful
more
palatable.
germs.
]
HOWTOCOOKIT
6
of
Ways
Cooking:
1.
Broiling
2.
Baking
3.
Roasting
but
fire,
in
directly
the
in
cooking
originally
present
Boiling
5.
Parboiling
6.
Stewing
is
is
in
boiling
water.
simmering
or
an
cooking
cooking
partly
of
cooking
in
cooking
fire.
a
heat
dry
meant
it is
usage
over
before
an
an
open
oven.
boiling
in
cooking
is
oven.
in
water.
below
water
the
point.
Steaming
7.
is
cooking
boiling
over
in
water
steamer
a
boiler.
double
is
Frying
8.
article
cooking
is
4.
boiling
or
is
be
to
in
cooking
hot
fat, deep
to
the
cover
cooked.
Sauteing
is
cooking
in
a
small
10.
Braising
is
cooking
in
a
covered
11.
Deep
9.
enough
fat
is
frying
cooking
of
quantity
in
in
pan
a
hot
the
fat.
oven.
of
quantity
great
fat.
METHODS
Ways
Combining
of
To
stir
Ingredients:
mix
with
circular
turn
mixture
until
motion
"
materials
are
blended.
and
To
beat
To
cut
means
fold
of
it into
it.
"
and
fold
this
"
to
the
put
the
other
egg
and
over
term
into
over.
is used
the
ingredients,
for
mixture
without
beaten
and
beating
of
white
with
the
a
egg,
spoon
air
out
for
Directions
Ya
1.
Sift
2.
Use
3.
Pack
y2
or
flour
measurements.
butter,
lard,
standard
a
measuring
measuring
when
cups
cup.
Measures.
1
"
fluid
tablespoon
ounce
tb.
16
gills
1
y2
8
in
teaspoons
3^
2
etc.,
full.
Kitchen
3
RECIPES
OF
measuring.
before
level
Use
Common
7
Measuring:
cups
4.
USE
FOR
RULES
IT
COOK
TO
HOW
liquid
fluid
1
cup
pint
ounces
liquid
pint
cups
16
2
8
4
fluid
pts
qts
pks
105
one
"
one
"
1
30
"
qt.
Sugar
peck
Butter
Lard
bu.
1
c
1
1
3^
c"
c"
lb.
3^
"
"^
lb.
lb.
"
qts
Ice
ounces
1
lb.
Ic"Yz
Flour
barrel
"
cu.
in.
1
"
pound
Rice
1
c"
^
lb.
by
HOWTOCOOKIT
8
I.
Chapter
BEVERAGES
TEA
Cold
Hot
2.
Scald
3.
Tea
6
in
or
a
for
tsp.
tea
water.
pot.
should
be
infused,
boiled.
never
Tea.
Making
4
tea.
Scald
teapot.
warm
place
Pour
boiling
water
for five minutes.
boiling
cups
Strain
and
tea
over
and
water
let stand
with
serve
lemon
milk.
Five
o'clock
Tea,
Oolong,
used
is
hot.
Tea.
freshly boiled
Use
ice cold.
be served
Making
1.
Recipe
be served
should
tea
for
Rules
should
tea
for
afternoon
in.
brought
Tea
Breakfast
be
It may
tea.
The
and
recipe for
tea
in
may
Pekoe
Orange
when
teapot
a
be
tea
the
are
tray
used.
Accompaniments.
Lump
Cream.
sugar.
Lemon
Sliced
drops.
Whole
Iced
English
lemon
Candied
cloves.
cherries.
Tea.
8
tsp.
Follow
cracked
recipe. Strain
tea
ice.
of lemon
4
tea.
Sweeten
for each
with
cups
into
powdered
boiling water.
glasses
sugar
one-half
and
allow
full of
a
slice
glass.
COFFEE
Coffee
mav
be
served
as
filtered coffee and
boiled
coffee.
HOVVTOCOOKIT
Rules
for
Coffee.
Making
Coffee
should
not
Coffee
should
be
steeped.
or
freshly ground.
coffee.
1 cup
boiling water.
5 cups
percolator coffee
making
the
over
boiled
be
Coffee.
Percolator
In
9
boiling
pour
slowly
water
coffee.
finely ground
^
Boiled
Coffee.
Yi
coffee
cup
Yi
J ^%'g shell
Scald
coffee
add
the
cold
to
water
pot.
Mix
minute
one
water
coffee
boiling water;
let stand
;
cold
cup
water
boiling water
5 cups
^
shell;
cold
cup
cold
and
and
water
boil
five minutes;
and
serve.
^zz
add
y2
cup
COCOA
Breakfast
Cocoa.
tb.
2
3
cocoa
2 tb. sugar
Boil
add
milk,
to
and
water
sugar,
cocoa
water
3 cups
milk
until
cocoa
with
beat
syrup,
cups
thick
a
Dover
a
S3'rup
scald
"
beater
^^%
and
serve.
Reception
2 tb.
J4
Cocoa.
cocoa
cup
milk
milk
1 cup
water
Cook
cocoa,
(serve
sugar
To
beat
until
1
tb.
^
sugar
with
and
water
which
cream
tsp. Baker's
until
has
powdered
been
syrup
a
sugar
vanilla
; add
whipped),
scalded
and
dered
pow-
vanilla.
and
whip
tb. sugar
(whipped cream)
cream
4 cups
2
cream
stiff.
"
add
powdered
sugar
and
vanilla
and
HOWTOCOOKIT
10
BEVERAGES
FRUIT
Sugar
of
saving
of
makes
be
may
contained.
iced
sweeten
is
syrup
cupful
a
of
heavy
very
iced
make
twice
the
Fruit
drinks
made
for
should
five
be
drinks.
This
left from
fruit
The
the
ful
cup-
one
minutes.
Juices
amount
considerable
a
boiling
by
syrup.
making
is
drinks
water
in
used
will
market
Fruit
^
and
sugar
to
The
sugar.
proportion
the
used
syrup
ning
can-
juice
original
on
bottle
garnished attractively.
Punch.
grated pineapple
1
qt. grape
Juice
of
2
cups
Juice
of 3 lemons
3
qts.
Mix
fruit
1
can
When
12
add
juice;
ready
sliced
oranges
to
syrup
water
and
with
mint
or
sugar
syrup
garnish
serve,
bananas
oranges,
sugar
juice
water;
add
ice.
strawberries,
cherries,
leaves.
Lemonade.
1^
sugar
cup
Raspberry
Mix
from
and
according
more,
to
taste.)
2 qts. water
2 lemons
1 cup
with
serve
sugar
syrup
ice.
cracked
Lemonade.
Pineapple
2 cups
boiling water
1 cup
sugar
Boil
sugar
cool, add
and
chopped
Loganberry
2 cups
glasses.
(or
raspberry juice
Juice
Fill
syrup
of 3 lemons
Delight.
1 pt.
Iced
grated rind
and
Juice
ice and
serve
of
1
grated pineapple
can
lemon
with
a
3
juice
cherry
lemons
pineapple;
and
in each
glass.
Juice.
loganberry
four
add
water,
Juice
glasses
juice
with
crushed
^^
ice
cup
and
orange
pour
juice
mixture
into
HOWTOCOOKIT
11
BREADS
QUICK
Little Muffins.
flour
3 cups
4
tsp. baking powder
1
Yi.tsp. salt
add
and
melted
in
Bake
sift
light brown
muffin
tins.)
add
(the
with
an
hot
time
and
^%g
beater
^g'g
oven
in
will
depend
milk
for
tins
oiled
the
upon
minutes.
two
well
small,
gradually,
size
of
the
Muffins.
flour
1 cup
1
beat
moderately
until
Graham
milk
tb. butter
dry ingredients ;
butter;
a
^^'g
1 cup
3
Mix
tb. sugar
Yz
1 tb. sugar
flour
graham
cup
1
2"y2tsp. baking powder
and
dry
milk
1 cup
3"^
Mix
^gg
tb. butter
ingredients
follow
"
recipe
"
for
Little
Muffins."
Southern
Corn
Bread.
meal
1 cup
corn
1
flour
cup
Yz
c.
5
tsp. baking powder
salt
y^ tsp.
1 ^gg
sugar
2 tb. butter
Mix
sift
and
beaten;
add
shallow
tin in
dry ingredients;
melted
a
butter;
hot
oven
beat
add
milk
mixtures;
twenty-five
and
bake
well
egg
in
a
square
minutes.
Popovers.
Ys
1 egg
Y
tsp. salt
1 cup
melted
Y teaspoon
Place
until
very
oiled
hot.
muffin
Mix
tins
or
flour
butter
custard
ingredients
milk
cup
; add
cups
milk
in
the
oven,
gradually,
heat
then
HOWTOCOOKIT
13
melted
into
butter ; beat
hot
Dover
with
fill three-fourths
tins,
five minutes
beater
egg
full and
bake
in
; turn
hot
a
oven
thirty-fiveto forty minutes.
Biscuit.
Powder
Baking
2 tb. butter
flour
bread
2
cups
5
tsp. baking powder
^
knives,
two
a
finger tips;
or
soft dough.
thickness.
minutes
hot
a
2
roll
tin
and
bake
twelve
and
beaten
1
to
2 eggs
salt
V/z
sift
and
and
and
thoroughly greased,
soon
The
butter.
melted
milk
the
add
dry ingredients;
add
gradually ;
milk
cup
2 tb. butter
tsp. baking powder
Mix
as
and
oven.
flour
j^ tsp.
hot
in.
pat
buttered
a
until
Cakes.
2 cups
eggs
on
board,
fork,
knife
with
liquid,mixing
floured
on
Shape, place
in
Griddle
Toss
add
less)
or
with
in butter
Work
sift.
dry ingredients and
(more
salt
y2 tsp
Mix
milk
c.
griddle
should
the mixture
be
should
be baked
mixed.
as
Waffles.
1%
3
flour
cup
yolks
tsp. baking powder
1"4
beaten;
whites
butter
of eggs.
Cook
the
almost
the
of
as
soon
as
in
mixture
will
mixture
and
just
2
eggs
milk
hot,
in
fold
and
cut
a
eggs
tb. butter
dry ingredients; add
melted
tablespoon
and
sift
and
2
whites
^2 tsp. salt
Mix
milk
1 cup
well
each
fill the
oiled
section
iron.
The
in
yolks
and
the
beaten
stififly
waffle
of
iron.
the
iron
can
iron,
be
it is filled.
Doughnuts.
1 cup
sugar
3 eggs
1 cup
35^
4
^
milk
cups
flour
tsp. baking powder
tsp. cinnamon
54 tsp. nutmeg
IJ^ tsp. salt
well
Put
cover,
turned
a
HOW
Mix
milk
at
skewer
for
on
bread
the
and
eggs
one-fourth
ys inch
roll to
only
the
ture
mix-
thickness;
deep fat; lift out
in
fry
beaten
; toss
board;
brown
with
a
piece
of
paper.
begins
smoke,
to
it is
sixty seconds
for
temperature
add
13
Fat.
fat
if in
IT
dough
cutter;
on
Testing
and
stiff
floured
a
drain
When
1.
a
doughnut
a
and
Rules
make
to
time
a
with
cut
dry ingredients;
the
enough
COOK
TO
small
a
it is the
golden brown,
uncooked
frying
in
drop
tures
mix-
Cooked
mixtures.
right
require only forty seconds.
Shortcake.
Strawberry
flour
2 cups
}i
c.
1 egg
sugar
tsp. baking powder
4
Y2 tsp.
Mix
dry ingredients
add
thickness.
with
well
Bake
in
butter.
with
cover
Fill
beaten,
with
2
Yz
c.
milk
sift three
and
20
oven
and
Pat
;
in shortening;
work
"
minutes.
strawberries
Cream
times
milk.
roll to
Split and
place
on
the
in.
2
spread
top
and
Sauce.
2 tb. butter
flour
Y2 tsp.
Mix
salt
berries
Bread.
lYi
No.
cups
2 cups
cup
and
cover
oiled
top
with
flour
cup
milk
Split biscuit,
fill with
cream.
tsp. baking powder
Y2 tsp.
IY2
sugar
cup
dry ingredients ;
bread
1
5
flour
y^
Mix
tb. sugar
1.
graham
white
4
biscuit.
baking powder
as
mashed
minutes.
butter
Shortcakes.
cups
Y2
c.
salt
tsp. baking powder
5
into
hot
a
Whipped
Individual
Nut
tgg
and
Y^
pans
and
broken
add
bake
walnut
milk
in
salt
cup
milk
meats
gradually, then
a
moderate
oven
Put
nuts.
50
to
60
HOW
14
Nut
Bread.
}i
23^
COOK
^
sugar
flour
c.
then
gradually,
60
sift
and
nut
Bake
meats.
Add
beaten
in buttered
and
egg
bread
milk
50
pans
to
minutes.
Steamed
Brown
Bread.
flour
1 cup
white
1 cup
corn
1 cup
graham
Mix
add
dry
and
full ; steam
Whole
^
tsp. salt
%
cup
c.
milk
and
milk
Add
mix
thoroughly.
3 to
33/2 hours.
whole
cup
flour
wheat
beat,
Fill buttered
into
moderately
^4
powder
dr}^ ingredients;
pour
until
1 tb. melted
tsp. baking
Mix
stir
smooth
molds
;
two-
J/2 tsp. salt
1 tb. sugar
2
molasses
Muffins.
Wheat
1^
tsp. soda
flour
ingredients.
molasses
thirds
^
meal
lj4
a
milk
meats
dry ingredients.
nut
egg
1 cup
1 cup
Mix
tsp. salt
1
tsp. baking powder
4
IT
2.
No.
cup
TO
oiled gem
hot
milk
cup
add
milk
and
pans
and
bake
butter
melted
then
20
to
30
butter;
minutes
in
oven.
Gingerbread.
Ys
c.
butter
%
c.
boiling
1 cup
molasses
1 egg
well
Mix
3^
sift
gradually.
from
25
to
in
dry
Bake
30
c.
a
shallow
ginger
if desired
sugar
water,
ingredients
minutes.
t. salt
1 tb.
boiling
in
flour
c.
1 t. soda
beaten
butter
and
3
water
y^
Melt
fat
other
or
and
and
add
buttered
add
to
molasses
the
tin in
a
and
first
moderate
egg.
mixture
oven
HOWTOCOOKIT
Fritter
15
Batter.
134
flour
c.
Yi
tsp. baking
2
milk
c.
34 tsp. salt
powder
1 egg
Mix
sift
and
until
; beat
Note
used,
are
cut
into
small
for
kills yeast
beaten
in
and
White
delays
for
be
When
1^
tb. powdered
add
its
Yeast.
overheated
heat
chilled, as
or
growth.
less
if the
kneading
kneading dough
a.
to
incorporate
air.
b.
to
thoroughly
mix
c.
to
batter
is
well
allow
to
:
ingredients.
it elastic.
make
bread
Bread
5.
batter.
mixing.
When
4.
and
pieces
With
not
requires
Reasons
3.
is
cool
should
baked,
from
remove
from
take
oven,
uncovered.
be
in
kept
covered
a
bread
box.
Bread.
c.
1
c.
2
tsp. salt
hot
to
lukewarm;
m^ake
flour
to
until
warm
no
2 tb. sugar
the
smooth
hot
add
milk
to
yeast
2
qts. flour
in lukewarm
water;
and
the
drop batter;
a
make
a
soft
until
doubled
water
yeast
beat
dough
longer sticky ; place
place
cake
1
water
until
then
to
2 tb. butter
water
yeast
butter
flour
(or water)
lukewarm
c.
Mix
and
milk
hot
1
y2
a
cold
Dough
2.
pans
should
and
this
BREADS
Bread
Making
Mixture
1.
apple,
Pine-
batter.
YEAST
Directions
ally
gradu-
Apples, Oysters,
with
used
milk
fat.
Corn,
be
may
up
the
to
sugar
fry in deep
Oranges,
Salmon
Peaches,
fruits
and
smooth
Bananas,
"
^g%, and
dry ingredients,add
and
allow
mixture
in
a
in
bulk.
knead
covered
on
until
cool
add
enough
and
add
ing
remain-
a
floured
utensil
Shape
salt, sugar
to
and
thoroughly,
and
add
into
and
a
board
keep
loaf
in
and
HOWTOCOOKIT
16
in
place
and
oiled
an
bread
Brush
pan.
let rise until double
in bulk
the
and
top with
bake
in
melted
hot
a
butter
min.
45
oven
1 hr.
to
Note
If bread
"
of yeast
be
may
is set
the
night before
one-half
the
amount
used.
RoUs.
Follow
when
twice
To
a
the
a
its bulk
shape
Parker
House
make
ball; then
flatten
the
brush
Cinnamon
recipe
thickness.
Cover
mixture
sugar
for
in
; roll into
make
little butter;
a
pressing
over,
buttered
and
time
a
an
pan
bake
in
the
edges
inch
apart,
hot
a
for
oven
with
and
with
cinnamon
one
knife
inch
Y^
to
cinnamon
and
tb. sugar.
Roll
in. thick.
y^
in size and
double
to
to
sharp
a
FOR
dried
thoroughly
time
in
covered
Cut
Toast.
in
bake
a
hot
Place
oven
broiling oven
brown
on
in
BREAD
or
roll
the
oven.
pieces
of bread
They
which
have
for
be
kept
on
the
rack
side ; turn
and
may
glass jars.
stale
in the
the
DRY
Grind
Crumbs.
Bread
some
dough
raisins, sprinkle with
cut
tins,allow
Roll
Bread.
^4 tsp.
USES
been
White
minutes.
20
to
for
; allow
Roll
Jelly
in buttered
bread
in
until
; toast
^-in.
slices ;
brown
on
place
one
side.
other
Toast.
Cream
2
^
2 tb. flour
milk
c.
Y^ tsp. salt
tb. butter
5
the
bread;
Rolls.
Follow
15
fold
rise
to
at
one
top with
the
rolls
white
making
min.
20
as
take
Rolls
allow
butter,
for
rolls.
center,
Place
tightly together.
with
into
it,brush
through
crease
directions
recipe and
Make
a
white
bread
on
both
and
over
sauce
slices
of
sides, put
the
toast.
bread
milk, flour,butter
on
plate and
pour
and
salt.
white
sauce
Toast
tween
be-
HOWTOCOOKIT
18
Chapter
III
CAKES
General
Directions.
1.
Measure
2.
Use
return
fruit
until
before
the
flour
the
salt and
baking powder,
measuring,
spices. When
flour.
with
whites
and
yolks
before
of
but
eggs,
do
not
them.
use
with
thoroughly
pans
the
kind
same
fat
of
mixture.
the
Light
5.
to
the
in the
used
the
ready
Oil
4.
Sift
used, dredge
are
Separate
3.
beat
sifter,add
nuts
or
ingredients.
flour.
pastry
the
to
all the
and
oven
be
it is the
sure
right temperature
combined.
ingredients are
Mixing.
Cream
with
the
ceases
and
Rinse
Add
a
wooden
be
to
spoon,
finallybeating
the
flour
the
portion
a
vigorously.
Beat
whites
Fill the
Required
for
Time
the
depends
half
Cup
b.
Layer
Loaf
that
and
so
stiff; cut
full,with
eggs
until
beaten
vanilla.
until
the
is
thick
and
with
sugar.
the
First
milk.
of
quarter
a
on.
sugar
fruit if used.
Add
fold
and
sides
into
well
the
cake
"
Cake
cake
"
moderate
"
the
thickness
12-15
minutes.
"
20-30
30-40
minutes.
minutes.
"
of
ture.
mix-
filled and
Baking.
oven
the
stir,then
center.
upon
a.
milk
the
butter
creamed
Add
until
of the
were
white.
almost
beating
alternately ;
of the
Temperature
eggs
Baker's
in the
until
yolks
the
the
of
Add
pans
the
into
of eggs
slightdepression
Time
beat
milk
and
continue
Beat
in which
bowl
continued
and
granular.
colored;
lemon
flour, then
beat
by
gradually
sugar
bowl
rubbing against the
butter
the
380
degrees
the
cake.
F.
a
HOWTOCOOKIT
b.
After
Care
a
Begins
2.
Continues
3.
Finishes
4.
Shrinks
taken
three
cooler;
Tiny
1.
time.
rise.
to
rise; begins
to
brown.
to
browning.
from
pan.
Baking.
When
about
of
Quarters
19
from
the
loosen
minutes;
right side
turn
oven
the
after
up
allow
it to
edges
with
few
a
in the
remain
a
knife;
pan
invert
on
minutes.
Cakes.
1^
^
flour
c.
c.
3 tb. butter
'
2
sugar
2J/"tsp. baking powder
Ys tsp.
salt
Cream
the
beaten
milk
; add
hot
twelve
one-third
Dutch
the
Bake
in
minutes.
Do
add
together;
and
add
alternately
cake
tins
in
fill the
not
flour
4
tsp. baking powder
^2 tsp.
c.
with
moderately
a
tins
than
more
butter
j^ tsp. cinnamon
salt
1
milk
c.
1 egg
sugar
dry ingredients,add
beat.
tb. melted
4
2 sliced
slices of
flavoring
Cake.
c.
and
tiny
Baker's
cream
sugar,
dry ingredients
2
Mix
milk
c.
full.
Apple
^
add
butter;
flavoring.
oven
^
3^ tsp.
Mix
eggs.
eggs
Pour
into
a
apple, sprinkle
apples
egg
greased
with
and
milk,
floured
add
melted
shallow
cinnamon
mixed
butter
tin, arrange
with
tb. of
1
sugar.
Sliced
The
canned
cinnamon
Feather
peaches
is combined
may
with
be
substituted
dry ingredients
for
apples.
in cake.
Cakes.
3 tb. butter
2^
^
sugar
Whites
milk
J4 tsp. Baker's
c.
J/2c.
ly^
c.
flour
tsp. baking
J4 tsp.
powder
2 eggs
Baker's
vanilla
almond
HOW
80
Cream
the
with
powder
Fill
butter,
the
tiny
milk
the
cake
tins
c.
one-third
with
Frost
Y^
sugar
baking
Baker's
ing.
flavor-
in
Cream
tgg
coffee
c.
Frosting.
butter, add
flour; add
measure
butter,
sugar
into
layer
minutes.
twenty
starch
corn
cloves
cake
beaten
and
sugar
dry ingredients,
to
and
tsp. allspice
egg
sift
egg
alternatelywith
tins
and
with
Frost
in
bake
Velvet
together
and
add
the milk
and
coffee.
c.
Cream
or
Boiled
34 tsp.
sugar
tb. butter
13^ tsp. baking
1
egg
Y^
flour
13/2 c.
the
Cream
oven
Frosting.
butter;
add
the
and
Baker's
a
moderately
with
oven
the
Pour
flavoring.
hot
and
sugar
25
powder
milk
c.
vanila
tsp. Baker's
1
dry ingredients alternately
in
to
salt
3
whites
hot
moderately
a
Sift and
yolk.
Cake.
Egg
Yi
flour
c.
34 tsp.
%
Cream
tsp. baking powder
%c.
(strong)
tsp. cinnamon
bake
moderate
a
milk
c.
IJ^
One
and
bake
Maple
1
Pour
and
full;
2
1
add
whites
beaten
flour
then
sugar,
3 tb. butter
34
the
IT
Spice Cake.
Southern
yz
add
; add
fifteen minutes.
oven
COOK
TO
beaten
milk.
into
Fold
"
in beaten
cake
layer
yolk
egg
tins
and
min.
Cake.
Cocoa
2 egg
yolks
1"^
Y2
milk
3
c.
2 tb.
}i
Y2
c.
milk
Cook
thick.
Mix
cocoa,
milk
and
egg
add
dry inigredients,
yolks
to
butter
tsp. Baker's
1
sugar
powder
tsp. baking
2 tb. melted
cocoa
c.
flour
c.
34
c.
coffee
in
a
double
cocoa
mixture
vanilla
boiler
or
until
alternately
HOW
milk
with
; add
Devil's
for
COOK
and
IT
Baker's
21
flavoring. Bake
minutes.
twenty
Frost
c.
butter
1
c.
^
c.
sugar
1
tsp. soda
yolks
chocolate
54 tsp.
Cream
the
melted
chocolate,
milk
late
Choco-
flour
2 oz.
milk
c.
a
Cake.
y^
Yz
with
in
Frosting.
Food
2 e^g
the
butter
pan
Boiled
or
add
melted
shallow
square
TO
butter
; add
;
the
add
then
Baker's
flour
the
and
sugar
and
flavoring and
beaten
yolks
e^gg
;
alternatelywith
soda
bake
vanilla
Baker's
layer tins for
in two
twenty-five minutes.
Sour
Cream
2
Cake.
Yz tsp.
salt
Y2 tsp.
Baker's
Y2 tsp.
cinnamon
eggs
Ya
1
c.
2
c.
c.
sugar
thick
sour
flour
cream
^
(scant)
add
eggs,
Mix
beating.
and
to
and
smooth
a
batter.
sift
Add
spices (ifused).
and
cream
sugar,
Baker's
flavoring
to
in two
the
soda, salt
first mixture
layers,in
tinue
con-
"
flour, baking powder,
this
Bake
tsp. cloves
Yz tsp. soda
1/4 tsp. baking powder
Beat
vanilla, or
loaf
a
blend
and
in small
or
pans.
Jelly Roll.
^
c.
1 tb.
1
Beat
beating;
a
large
paper.
moderate
Remove
spread
milk
butter
1 tb. melted
until
eggs
add
milk.
light,add
together
buttered
shallow
Spread
the
paper
and
pan
on
quickly
jelly,roll
and
a
Yi
clean
and
i"- thick
cloth
trim
wrap
lined
and
wrung
bake
edges with
with
Pour
paper
to
min.
12
of hot
sharp
hold
into
buttered
with
out
baking
and
salt
butter.
bottom
with
continue
and
gradually
melted
then
mixture
Turn
oven.
sugar
flavoring, flour,
Baker's
sifted
with
tsp. baking powder
Ya tsp. salt
(scant)
flour
c.
powder
1
sugar
vanilla
Baker's
Ya tsp.
3 eggs
the
in
a
water.
knife
"
shape.
HOWTOCOOKIT
22
Washington
Pie.
^
c.
shortening
J^ tsp. Baker's
f^
c.
sugar
IK
Yi
milk
c.
Mix
flavoring.
Bake
in two
between
flour
and
three
or
the
Chocolate
pile with
layers and
whipped
1
6
tb.
c.
sugar
flour
c.
Beat
add
and
When
cool
Gold
Cake.
34
together
first
whites.
t^^
cream
on
top.
small
pans
shortening
hot
and
in
^%^
Yi
Cream
tsp. Baker's
^
sugar
yolks
flavoring and
flour
and
loaf
Sponge
and
mix
sugar
rind
vanilla
flour
2
tsp. baking powder
grains of
; add
Mix
alternatelywith
well-beaten
and
sift
milk.
the
salt
yolks
baking
Bake
der
pow-
in buttered
tin.
Cake.
flour
3 eggs
IJ^
1
\Yi tsp. baking powder
c.
Yi
c.
sugar
cold
c.
54 tsp.
water
1
tsp. Baker's
or
of lemon
c.
gradually
thoroughly.
add
oven.
1
few
butter, add
1-3 in.
moderate
a
to
bars.
milk
c.
add
Spread
nuts.
bake
beating;
and
water
grated
c.
y-i.
vanilla
continue
and
over
and
butter
c.
chocolate
meats
flour, vanilla
shallow
into
cut
nut
gradually
sugar
Add
buttered
on
broken
c.
chocolate
first mixture.
then
the
to
tsp. Baker's
1
eggs,
butter
4
and
bars.
sqs.
thick
yolks
spread jelly filling
cool
2
melt
add
in beaten
Fold
When
beaten
and
powder
the milk.
layers.
1
the
baking
2 eggs
Yz
salt
then
gradually
sugar
alternating with
mixture
tsp. baking powder
]/itsp.
butter, add
Cream
flour
c.
2^
2 eggs
flavoring
vanilla
salt
HOWTOCOOKIT
Beat
whole, add
eggs
1
c.
1
1
Sift
tartar
to
flour
and
of tartar
cream
oven.
whites
egg
Bake
in
bottom
slow
sugar
Baker's
vanilla
a
on
salt
Add
salt
stiff and
dry.
and
until
oven
wire
into
turn
and
the
into
unbuttered
an
springs
from
Remove
of
cream
Fold
surface
the
finger tips.
the
up
until
beat
flavoring
a
with
pressed
times.
three
and
add
sugar,
place pan
granulated
ys tsp.
flour
and
sugar
angel tin.
c.
5^ tsp.
flour
tsp.
when
whites
egg
c.
1
back
and
oven
cooler.
cake
Puffs.
Cream
Ys
1
butter
c.
flour
c.
Boil
with
butter
the
boiling point;
the
mixture
at
a
in
a
Cool
buttered
with
all at
boiling water
1
c.
4
eggs
is
butter
slightly and
until
stir
add
the
thoroughly
tin 2 in. apart.
of egg
before
oven.
When
cool
cream
If
a
a
unbeaten
eggs
mixed.
Drop
surface
glazed
Bake
30
to
fill with
slit and
Eclairs.
puff mixtures, shaping
cream
and
1
Chocolate
in. wide.
Bake
for
as
Cream
Filling. Cover
Cream
in
top
oblongs
Puffs
with
about
and
COOKIES
Directions
1.
Cream
2.
Add
the
for
Cookies.
butter
beaten
WAFERS
AND
and
sugar.
egg.
3.
Add
milk
4.
Add
only enough
and
sifted
ingredients alternately.
flour
to
roll
dough.
4
in.
fill with
chocolate
frosting.
General
to
fire until
over
baking.
cut
bring
filling.
cream
or
melted;
and
once
white
moderate
a
whipped
Chocolate
long
on
brush
sweetened
Use
flour
add
time, beating in each
is desired
min.
until
water
is stiff.
by spoonsful
35
in moderate
minutes
20
flour,
water,
Cake.
Angel
one
Bake
Add
well.
beat
sugar,
vanilla.
Baker's
salt and
33
(fil)
HOW
24
For
5.
thin
cookies
TO
COOK
the
dough
IT
chilled
be
should
before
rolling.
Cookies
6.
Chocolate
moderately hot
a
Yz
c.
sugar
salt
y^ tsp.
butter
Roll
about
oven
This
Cream
^
c.
and
add
sugar;
and
in. thickness
Y
to
chopped
(nut)
meats
chocolate
oz.
^^^
tb. butter
chocolate, dry ingredients
meats.
c.
1
2
milk
y^
2
tsp. baking powder
Cream
oven.
Cookies.
Nut
flour
2c.
2
require
beaten
tgg;
add
melted
walnut
milk
alternately;
add
; cut
and
a
bake
in
moderate
min.
12
recipe makes
about
4 doz.
small
very
cookies.
Cookies.
3
flour
c.
34
c.
2
sugar
tsp. baking powder
34
c.
raisins
c.
top milk
34 tsp.
salt
34
34 tsp.
cloves
1
j4 tsp. cinnamon
Cream
and
butter
milk
thick.
alternately ;
Bake
Note
in
add
moderate
raisins
The
"
a
sugar;
may
add
butter
c.
beaten
raisins,
cream
egg
34
and
or
dry ingredients
eggs,
roll
and
cut
about
34
i"-
oven.
be
omitted
in this
recipe.
Ginger Snaps.
'"^c.flour
3^
c.
34
chill,roll
butter
13^ tsp. ginger
and
thin
out
butter
34 tsp. soda
molasses
ys tsp. salt
Boil
c.
molasses
and
cut;
; when
bake
cool
in
add
moderate
a
min.
Jelly
2
Filled
c.
/'2 c.
flour
^
c.
sugar
34
c.
34 tsp.
2
Cookies.
salt
tsp. baking powder
1
milk
butter
egg
34
c.
jelly
dry ingredients ;
oven
about
10
HOWTOCOOKIT
26
beaten
slightly
over
boiler.
Cook
from
remove
Chocolate
fire,cool
Eclair
IJ^
minutes
two
Boiled
flavoring.
for
filling,adding
cream
chocolate
to
Frosting.
1
c.
sugar
Yi.c.
water
1
Boil
when
sugar
and
water
dropped
from
the
gradually
syrup
add
thick
1
c.
figs (chopped)
1
c.
nuts
add
Fudge
1
juice
a
cool
spoon;
slightlyand
stantly;
con-
beating until
continue
and
pour
beating
white,
egg
threads
syrup
Filling.
Yz
water
c.
spk. salt
(chopped)
Y^ tsp. lemon
sugar
Dissolve
;
tsp. lemon
vanilla, or
spread.
to
Nut
thick
^
stirringuntil
without
tip of
tsp. Baker's
white
flavoring
and
c.
^z^
1
stiftlybeaten
on
Baker's
enough
Yz
in
sugar
Baker's
water;
add
figs and
juice
cook
until
ball when
tried
nuts;
flavor.
Frosting.
c.
Yi
1 sq. chocolate
sugar
c.
Y^ tb. butter
milk
Ya tsp. Baker's
Boil
in
boiling point;
milk.
scalded
Fig
double
to
chocolate
directions
Use
add
return
below
water
over
and
and
Filling.
melted
sqs.
well
mix
eggs;
sugar,
water;
add
milk
chocolate
and
butter, cool, beat
vanilla
until
until
a
soft
and
creamy
spread
on
cake.
Mocha
Frosting.
1
c.
confectioners'
3
sugar
Ya tsp. Baker's
sugar
moistened
cocoa
1 tb. strong
2 tb. butter
Mix
tb.
and
to
cocoa,
the
cream
desired
coffee
vanilla
butter, add
to
consistency with
the
sugar
strong
ture
mix-
coffee.
HOWTOCOOKIT
Chocolate
1
Frosting.
granulated
c.
Yi
c.
hot
Boil
and
whipped
cream
Cocoanut
1
c.
1
c.
y2
Sift
milk
vanilla
Cream
Frosting.
powdered
sugar
thread
a
until
beat
1
;
over
pour
creamy
add
;
milk
or
add
the
tsp.
consistency
Baker's
of
to
vanilla
Baker's
drops
white
and
cocoanut
until
cream
2
cream
white
tgg
34
cocoanut
sugar,
or
and
butter
tb.
spins
vanilla
butter.
or
top
it
Baker's
tsp.
1
or
until
water
shredded
c.
cream
Baker's
add
;
whipped
tb.
chocolate
sqs.
^
sugar
chocolate
2
sugar
water
2
add
27
almond
beaten
e^g
spread
;
stiff;
Baker's
add
flavoring.
Chocolate
Cut
fudge
Fudge.
Marshmallow
the
frosting,
marshmallow
using
in
a
hot
halves,
knife
to
cover
spread.
cake
and
pour
over
HOW
3"
TO
COOK
IT
IV
Chapter
CANDY
General
Directions
The
for
different
The
ball
when
stage
gathered
The
forms
ball
hard
the
crack
brittle and
can
it
words,
fingers into
is
into
the
soft
water
be
can
ball.
when
point
portion
be
longer
no
a
cold
soft
the
the
portion
tested
ball.
degree,
the
together reaches
is reached
stage
firm, compact
a
At
the
candy-making
crack.
portion dropped
a
with
up
hard
boiled
water
in
cookery
sugar
ball, crack,
and
sugar
Making.
of
stages
soft ball, hard
are
Candy
becomes
into
molded
which
at
tested
the
slightly
ball.
a
first
candy
other
In
becomes
"snappy."
The
becomes
hard
crack
hard
and
After
the
is the
which
the
portion
tested
brittle.
hard
crack
stage is passed, the
changes color, becoming
first
and
These
of
at
stage
finallya deep
red.
gradually
syrup
light yellow, deep yellow,
the
represent
different
brown
stages
Caramelization,
At
the last stage
for
used
At
creams
coloring
of
intermediate
and
custards.
different
has
sugar
and
Hard
the
ball
stage
stages
may
following stages
Hard
stage
ball
Crack
stage
crack
113
taste
is
and
it is
be
used
for
flavoring
easily determined
by
the
thermometer
ice
the
stage
stage
1^
to
117
or
registers :
Fahrenheit
236
to
to
135
260
to
to
275
290
1433^
149
242
254
123^4
127
stage
Caramel
its sweet
gravies.
Centegrade
Soft
lost
thermometer.
a
At
soups
th"
These
use
the
176
200
to
350
HOVVTOCOOKIT
Peanut
Butter
2
Fudge.
white
c.
29
1
sugar
size of
Butter,
Boil
3
it forms
until
of peanut
tablespoons
of
Baker's
into
Peanut
Maple
and
pan
lb.
y2
maple
1 lb.
ground
Boil
sugar
in
cocoa
When
3^
done
of salt and
it starts
before
quite
add
tablespoon
then
thicken,
to
it is
fire and
pour
cold.
Fudge.
lb. confectioners'
1
from
pinch
a
until
cut
egg
ball, remove
butter,
Beat
vanilla.
buttered
firm
a
milk
c.
sugar
salted
and
cup
sugar
stir in
tbsp.
2
tbsp. Baker's
cocoa
vanilla
peanuts
maple
milk
2
until
sugar
add
and
ground
nearly done,
the
to
add
mixture;
Pour
peanuts.
then
mix
vanilla.
in buttered
pan
to
cool.
Chocolate
2
Marshmallow
c.
1 tb. marshmallow^
sugar
1 tb. butter
milk
3yi c.
2
Fudge.
sqs.
%. tsp.
chocolate
y^
Boil
sugar,
and
butter
vanilla, allow
to
cool,
Pour
vanilla
meats
chocolate
and
marshmallow.
and
nuts
milk
walnut
c.
Baker's
to
soft
and
beat
ball
when
buttered
into
tin
stage.
add
creamy
and
Add
mark
in
squares.
Brown
Sugar
1
1
c.
c.
white
brown
Fudge.
y^
sugar
1
sugar
% tsp.
Cook
cool, beat
sugar
and
until creamy,
milk
to
pour
Baker's
a
c.
milk
tb. butter
vanilla
soft ball, add
into
a
buttered
butter
tin.
and
vanilla,
HOWTOCOOKIT
30
Caramels.
iy2
c.
2
of
c.
syrup
corn
cream
condensed
or
milk
Put
kettle
the
and
cook
until
cup
of milk.
while
the
milk
vanilla
and
make
nut
of pan,
into
cut
Mint
Molasses
form
finn
a
mixture
the
soda
into
a
into
a
rope
c.
Beat
flour, and
oven
in
milk
mixture
to
add
ing
stop boiltested
until, when
Remove
from
buttered
biscuit
when
wax
a
in
fire,add
to
pan
nearly cold
take
paper.
tsp. salt
into
soda
drops
oil of
peppermint
molasses, vinegar, salt and
when
and
(2 pans
small
in cold
tested
stir until
4
in.
pieces
6
x
in.)
When
cool
out
in
Add
Pour
foaming.
stiff. Stretch
with
until
(270 F.)
water
it stops
butter
gather
a
long
scissors.
Biscuits.
chopped
cocoanut
"4c. corn
forming
a
of
vigorously, then
the
3
pull until light and
1^
cup
54 tsp.
ball
Cocoanut
one
1-16
pan
cut
and
roll in
greased
and
meats
sugar
Taffy.
peppermint
and
nut
thick, and
and
cubes
is brittle
and
c.
into
pour
inch
an
together the
the
1
ball.
3/2 tbp. butter
Boil
of butter
Boil
tps. vinegar
1
c.
boils
molasses
Ic.
1
allow
not
and
of
^
of white
being added.
meats
sheet
a
Do
is
it will
water,
mixture
the
c.
butter
syrup,
other
cold
out
corn
sugar,
2
syrup
egg
white
(light)
until
finely chopped
biscuits
%
about
1
c.
tgg
flour
white
stiff;gradually fold
Drop
cocoanut.
1^
(400-415 F.) for fifteen
in. in
to
on
diameter.
twenty
minutes.
in
corn
syrup,
baking sheet,
Bake
in
a
hot
HOWTOCOOKIT
Scotch.
Butter
2
c.
corn
(dark)
syrup
Cook
into
dropped
when
stir until
butter;
Mark
in 1-inch
Rice
Puffed
^
1
c.
of
inverted
on
pan.
rice
y^
and
corn
tb. Baker's
into
balls
and
let stand
stirring until
from
remove
in the
heated
been
has
vanilla
without
syrup
remaining ingredients,
which
salt
34 tsp. vinegar and
syrup
water
water
c.
until
fire,pour
in
oven
large
a
cold.
Brittle.
1
sugar
c.
Melt
in
sugar
add
light brown,
frying
over
pan
and
nuts
buttered
shallow
a
few
a
chopped
1
c.
a
low
grains
peanuts
flame, stirring until
of
quickly
salt, pour
pan.
Nuts.
Salted
unroasted
Use
and
water
boil
skins
remove
olive
sheet
remainder
warm.
y2
rice
Form
Peanut
into
while
corn
sugar,
puffed
pan.
in thin
Pour
Add
Balls.
stage, add
over
together until brittle
(275 F.)
sugar
Boil
crack
Yz of butter
water
squares
white
c.
cold
melted.
pkg. puffed
1
and
vinegar
syrup,
tsp. vinegar
1
tbp. butter
4
Note"
Other
clarified mixture
browned
to
dry
the
an
nuts
unglazed
oils
be
may
of butter
by placing in
brown.
may
a
and
pan
Fry
cloth.
using
a
cold
into
small
be
browned
paper
and
covered
few
at
Stir
be
with
for
used.
stantly
con-
salt.
with
oil
olive
Nuts
fat and
in
Remove,
evenly.
sprinkle
drain,
time
a
deep pan.
substituted
lard may
and
water
a
boiling
with
Cover
almonds.
Plunge
clean
on
light brown,
on
or
minute.
and
that
drain, spread
peanuts
one
oil until
so
oven
31
set
may
or
a
be
in the
HOW
32
Glace
Nuts
1.
c.
or
Yz
sugar
Put
until
of
nuts
paper.
syrup
begins
double
boiler
then
boiling
"
or
tsp.
in
ingredients
bottom
IT
Fruits.
1-16
boil
COOK
TO
fruit
place
separately,
of
top
filled
double
with
hot
dip
boiler
direct
over
Remove
cold
and
water
to
during
water
into
water
tartar
discolor.
to
over
of
cream
boiling
c.
syrup
and
flame,
place
instantly
stop
Take
dipping.
place
into
on
oiled
HOWTOCOOKIT
34
Rice.
Boiled
Yz
^
rice
c.
Yz
Wash
and
in
set
water
salt
tsp.
boiling
in
place
warm
a
until
water
Drain
soft.
dry.
to
Rice.
Steamed
Prepare
40
cook
and
rice
boiling
c.
as
for
but
rice,
boiled
cook
in
boiler
double
a
minutes.
Macaroni.
Boiled
lJ/2
macaroni
c.
tb.
XYz
34
tsp.
Macaroni
a
with
sprinkle
pour
and
cold
pour
butter
c.
milk
and
wash
min.)
(45
cook
stirring
water
water
often
in
to
macaroni
over
boiling
prevent
to
keep
sticking.
Baked
Put
pieces,
inch
tender
and
Drain
from
crumbs
Yz
until
pieces
filled,
pepper
water
burning.
tb.
2
in
boiling
c.
salt
macaroni
Break
salted
10
Cheese.
vdth
layer
of
cheese
grated
white
bake
macaroni
boiled
sauce
until
;
over
crumbs
in
repeat
the
are
;
a
when
mixture,
brown.
buttered
dish
baking
is
cover
dish,
three-fourths
with
bread
HOWTOCOOKIT
35
VI
Chapter
CHEESE
Cheese
Fondue.
1
c.
milk
1
c.
soft
lb.
Yi
bread
1
or
crumbs
pieces)
the
until
cheese
add
butter;
fold
baking
dish
Welch
Rarebit.
whites
and
1
c.
grated
1
c.
milk
bake
add
tb.
Melt
milk
minutes
cheese
Cheese
a
and
Serve
until
cook
bread
on
beaten
into
moderate
a
yolks,
buttered
oven.
butter
mustard
3^ tsp.
salt
eggs
;
toasted
and
Yz tsp.
thick
cheese.
chopped
Pour
ingredients,
dry
cayenne
eggs
and
tb,
1
butter, add
the
2
to
2
gradually
over
1
in
flour
it melts.
grains
stiff.
spk. of cayenne
1
few
seasonings
beaten
20
salt
butter
milk, crumbs
is melted,
in
tb.
1
(cut in
cheese
c.
Melt
and
cut
3^ tsp.
(scalded)
small
Stir
DISHES
on
stir
add
until
cheese
side
one
mixed
and
; pour
; add
stir
until
mixture
side.
untoasted
Pudding.
1
c.
cheese
1
^^^
2
c.
milk
2
tb. butter
Yt. tsp.
1-16
bread
peppers
Y^ tsp.
3
tsp. pepper
Scald
;
mustard
add
and
well
eggs
bake
may
in
be
cheese
add
milk,
a
beaten.
buttered
added
and
slices
bread
seasonings;
Pour
baking
if desired.
salt
over
dish
stir
buttered
until
firm.
until
cubes
solved
disof
Chopped
36
HOW
TO
COOK
Chapter
IT
VII
EGGS
Soft
Cooked
Eggs.
Place
remove
in
eggs
Hard
Cooked
let stand
eggs
point
about
in
boiling water
to
cover;
min.
10
below
ing
the boil-
min.
30
Eggs.
milk
eggs
Yz
1
tsp. salt
Yi tsp.
Add
buttered
milk
and
salt, pepper
in pan,
c.
until
desired
the
melt
slightly beaten,
eggs
mixture
in ^^^
pour
to
pepper
tsp. salt
^
constantly
; cook
low
over
thickness.
Serve
flame
on
ring
stirwith
or
toast.
Golden-Rod
Eggs.
2 hard
cooked
1
eggs
1 tb. flour
4 slices
Make
white
a
the
of
sauce
yolks through
parsley
and
Foamy
Omelet.
milk
at
serve
a
toast
butter, milk,
of eggs
whites
chopped
the
c.
yi tsp. pepper
Yi tsp. salt
1 tb. butter
press
5 to
cook
4
butter
to
water
covered
cover,
1 tb. butter
add
boiling
Eggs.
Place
Scrambled
fire and
from
saucepan
with
saucepan
to
strainer
flour
over
pour
sauce,
the
over
and
seasoning;
hot
toast,
with
Garnish
top.
once.
4
eggs
Y-2tsp.
salt
4
tb. water
J^ tsp.
pepper
1 tb. butter
Separate
until
stiff.
omelet
pan
lire until
to
Fold
cook
and
whites
Fold
and
well
top.
turn
and
in
heat
yolks
; pour
puffed
out
and
done
When
on
yolks
and
in the
browned
and
seasonings.
Add
butter
and
cook
water
mixture
to
underneath
it is firm
platter.
beat
whites
; add
and
dry
;
place
when
a
over
in
to
low
oven
pressed.
HOWTOCOOKIT
37
VllI
Chapter
FISH
Selection
of Fish.
fish
Fresh
best
Baked
be
is firm
bright; flesh
the
will
and
for
methods
flour, fill with
;
pan
and
without
Fish
flesh
and
sew
pork
When
dry.
fish ;
dry the
dressing
boiling
the
when
baking
are
flour
the
begins
about
Bake
water.
in
on
top i"
baste
with
placed
fish is done
The
Serve
bone.
the
its side
on
brown,
to
hr.
1
easily from
separates
be
may
and
salt,pepper
fish
Bake
up.
bacon
or
with
dredge
with
or
sauce.
Dressing.
1
stale
c.
bread
cracker
few
a
crumbs
crumbs,
Cod
Creamed
2
1
onion
a
lukewarm
serve
Yi
Sauted
white
hot
Fish
Clean
granulated
into
buttered
flour
c.
tsp. pepper
with
sauce
drain
water,
on
moisten.
to
tb. butter
3
codfish
Tear
tsp. pepper
Fish.
1-16
Make
^
enough
water
salt cod
c.
milk.
1
milk
c.
tsp. salt
juice
ingredients, using
Mix
^
water,
or
butter
tb. melted
1
or
lemon
drops
tsp. Baker's
in
and
fish.
cooking
slices of salt
fish is very
fat
and
Broiling
red.
gillsare
full
are
eyes
Fish.
Clean, wipe and
the
when
recognized
the
small
toast
pieces
add
and
and
white
to
with
or
flour, butter,
boiled
soak
sauce,
and
pepper
until
soft
reheat
in
and
potatoes.
Cakes.
with
salt
flour.
Dry
fish, sprinkle
corn
frying pan,
meal
remove
or
scraps
and
saute
and
out
pepper
slices
the
and
dip
of fat salt
fish in the
fat.
in
pork
HOWTOCOOKIT
38
Fish
Cod
1
Balls.
and
pared
qt. potatoes
1
salt fish
c.
1 tb. butter
quartered
ys tsp. pepper
cook
Wash,
with
season
mixture.
Fried
Baked
or
fry
in
and
codfish
fry
in
and
add
to
fat.
deep
mash;
potato
Drain
on
Smelts.
and
wash
deep
They
flour
; drain
and
potatoes
paper.
Clean,
and
balls
into
boil
codfish;
butter
and
pepper
Shape
glazed
shred
and
fat 3 to
be
may
smelts.
Roll
in egg
and
crumbs
melted
butter
and
then
5 minutes.
dipped in
fine crumbs
or
the
dry
milk
Smelt
baked.
and
or
stuffed
be
may
in
before
baking.
Salmon
1
Loaf.
salmon
c.
1 tb.
parsley
"4 tsp.
salt
in
water.
Turn
Broiled
Fish.
Clean
and
out
and
1
^2
milk
with
with
or
portions.
sauce
with
broil, season
crumbs
egg
Steam
molds.
serve
c.
c.
in
a
ents.
ingredipan
of
peas.
and
salt, pepper
without
all
bake
or
or
Mix
butter
and
sauce.
Fish.
Wash
water
buttered
immediately
Boiled
uneatable
fish,removing
Pack
serve
1/2 to
1
pepper
Mince
juice
1 tb. lemon
to
allowing
and
which
15
min.
clean
1
tb.
per
fish ; tie in
vinegar
lb.
Serve
cloth
has
with
been
egg
;
put
in
added.
sauce.
boiling
Cook
salted
gently,
TO
HOW
IT
COOK
39
Scalloped Oysters.
1
2
pt. oysters
34 tsp.
Mix
of
the
buttered
a
the
over
20
the
covering
oysters,
layer
a
liquid and
with
dish
of
with
;
crumbs
the
Bake
butter.
half
other
remaining
the
of
put in one-half
;
then
tom
bot-
the
spread
in
of the
Pour
crumbs.
moderate
a
oven
min.
Creamed
Crab
Meat.
2
c.
shredded
2
c.
milk
crab
4 tb. flour
meat
add
Make
a
the
crab
ys tsp. pepper
white
Garnish
Oyster
Stew.
pt. oysters
2
c.
and
reheat
with
1
seasonings, flour, butter
of
sauce
meat,
shells.
pick
and
and
curl
salt and
Fish
2
tb. butter
1
tsp. salt
; heat
oysters
add
Add
edges.
scalded
liquor to
oyster
Cook
oysters.
until
oysters
the
are
milk, butter, pepper
oyster crackers.
lb. cod
2-in. cube
2
fat salt
pork
tb. butter
34 tsp.
Have
divide
pepper
fish
the
into
2-in.
1 qt. cold
pototoes
with
with
serve
patty
Chowder.
3
with
and
the
at
in
or
;
tsp. pepper
the
over
boiling point, strain
and
toast
on
milk
and
paprika.
1-16
plump
serve
milk
scalded
Clean
tb. butter
4
^2 tsp. salt
and
crumbs
crumbs,
with
top
dot
with
butter
and
baking
then
oysters,
oyster liquor
6 tb.
pepper
salt,pepper
salt
y^ tsp.
butter
2 tb. melted
crumbs
bread
c.
on
pork,
over
potatoes
desired.
strain
are
pieces.
water,
cover
them
skinned.
with
strain
tender;
Put
heat
sliced
2
tsp. salt
1
qt. potato
1
qt. hot
the
fish
water
clean
the
add
broth
tail in kettle
and
an
30
hour.
Fry
Put
in fish and
from
the
bones.
milk
and
Parboil
min.
kettle.
seasoning,
and
backbone
from
about
for half
cubes
milk
head, backbone
slowly, cook
cold
fat into
Cut
onion
1
onion
potatoes
Cook
crackers
until
if
HOWTOCOOKIT
40
IX
Chapter
ICE
Directions
for
Use
1.
a
Freezing.
finely crushed
3 parts
2.
Use
3.
Scald
the
ice
4.
Turn
the
crank
smooth
Vanilla
Ice
c.
slowly
ice
milk
Chocolate
by placing
;
add
Ice
sugar
in
before
when
to
qt.
cream
3
tb.
Baker's
cool
add
using.
insure
to
cream
1
chocolate
over
add
c.
whipped
and
cream
for
freezing.
hot
sugar
tsp. Baker's
vanilla
chocolate
add
water,
sugar
and
hot
cream
Freeze.
^
cream
and
qt. strong
dissolve
c.
sugar
coffee
sugar
in it.
Add
coffee.
Freeze.
Cream.
3
cream
cream
Press
combine
c.
peach
1 tb. lemon
sugar
Scald
vanilla
Cream.
cream
1 qt.
oz.
vanilla.
1
Ice
pounding.
general directions
qt.
Heat
and
1
54 tb.
Ice
bag
strong
a
milk
1 qt.
cream,
mousse.
Cream.
gradually. Cool,
sugar.
packing
steadily at first
c.
Melt
2
;
according
3
Peach
ice
Cream.
flavoring; freeze
Coffee
salt for
part
thoroughly
and
sugar
Scald
1
freezer
cream
milk
c.
^
1
to
salt when
ice and
equal parts
Crush
^
ice
mixture.
5.
2
ICES
AND
sherbet.
and
cream
SHERBETS
CREAMS,
with
peach
with
peach
through
fruit.
stone
sieve.
Freeze.
jviice
in it.
Remove
Add
lemon
stone,
juice.
add
Cool
HOWTOCOOKIT
42
Coffee
Mousse.
1
c.
1
c.
1
tb.
coffee
1
milk
^
gelatine
Soak
dissolve
it
fold
in
in
cold
to
extend
ice
hot
begins
boiling
to
thicken.
the
for
water
Note
let
an
Fruits,
edges
stand
instant
to
and
candied
6
Baker's
tsp.
in
To
turn
out
ginger,
and
top
pack
a
in
serving
"
may
mousse.
be
substituted
for
the
coffee
to
make
;
different
enough
equal
mold,
and
dipped
large
chocolate
maple,
flavor
been
from
remove
on
has
the
milk
occasionally
cool,
which
closely
scalded
stir
fire,
over
hrs.
vanilla
and
mold
paper
; cover
3
sugar
from
in
oiled
an
c.
milk
add
Remove
Pour
spread
;
coffee,
cream
dissolve
and
water
cream.
over
salt
cold
in
whipped
water;
and
in
gelatine
sugar
until
1
c.
parts
dip
dish.
or
caramel
flavored
in
HOWTOCOOKIT
43
Chapter X
MEAT
Care
of Meat.
When
from
with
meat
the
and
paper
clean
a
adhering
cloth
the
to
from
comes
put in
the
cold
a
in cold
out
wrung
in
dish
a
it should
market,
be
taken
place. Wipe
water
to
meat
particles
remove
surface.
BEEF
Good
fat.
beef
flesh
The
color.
straw
Broiled
a
hot
Cook
has
meat
trim
broiler
salt and
salt and
the
and
steak
with
coated
and
disagreeable
odor.
fat
a
light
side
one
1 lb. round
chops
or
often
with
;
parboil
in
a
on
the
place
other.
platter,sprinkle
on
and
hot
very
on
serve.
a
frying pan,
cook
platter,sprinkle with
butter.
1
tgg
^
c.
fine, season
tsp. chopped
small
then
and
Cakes.
^
into
butter
place
steak
steak
and
Place
a
on
tsp. pepper
Chop
1 in. thick
Onions.
spread
Hamburg
1-16
on
about
spread with
turning
pepper,
Broiled
or
and
first cut
steak
meat
pepper,
8 minutes,
Shape
when
no
tender
a
; sear
Steak
Place
1
the touch
to
minutes, turning often.
8
Parboiled
4 to
purplish red
Good
and
4 to
with
is
elastic
and
Steak.
Wipe
in
is firm
onion
bread
crumbs
with
; add
tsp. salt
salt
beaten
and
egg
pan.
bread
and
cakes, handling lightly; broil
frying
and
pepper
on
oiled
if desired
crumbs.
broiler
HOWTOCOOKIT
44
Roast
Beef.
Trim, wipe, place
rub
salt into
fat.
quickly
Baste
the
roast
hour,
one
time
of
Roast
Beef
After
put
and
flour.
and
each
in
the
cold
soak
Pot
for
about
A
each
inch
rule
surer
in
for
thickness,
platter,drain
off the
to
soak
2
tb. of
add
browned
fat in
the
one
juice
saucepan
of the
cup
When
sauce.
a
fat
the
out
water
thickened,
son
sea-
pepper.
fat in small
with
of potato
or
Heat
crisp
are
brown.
not
leave
fat
Strain
cooked
if
and
water,
till the
slowly
but
and
water,
off the
of charcoal
pieces
absorb
salted
Drain
drain.
and
scraps
cold
hours.
skin
pieces,removing
has
and
in the
fat
impurities.
any
Roast.
Wipe
roast
pot
with
meat
all sides
clean,
with
a
boiling water,
heat
and
cook
with
salt
and
from
gravy
Note
few
around
pieces
use
with
a
white
several
straining will
For
on
the
put
Cover
again
Slices
before
and
pan,
require
done.
for
min.
pan
flank
or
meat.
the
and
cool.
well
on
salt and
fat,suet
place
possible
melted
be
lbs. will
5
in it ; then
like
with
bits of lean
a
the
heat.
Fat.
Cut
and
Cook
pan.
Clarified
roast
tb. of flour
desired
as
reduce
into
out
side
out-
done.
of gravy
cup
2
the
cooks
the
sear
evenly.
15
in the
water
brown
from
to
juice; then
weighing
well
first
at
sprinkle flour,
pan,
Gravy.
some
For
it
allow
placing the
and
hot
fat which
if it is to
if wanted
dripping
of
escape
roast
is to
cooking
min.
20
or
or
in
very
cook
to
longer
or
oven
with
rib
rack
a
prevent
over
sirloin
A
Have
5 min.
every
turn
to
on
closely and
pepper
the
and
in which
desired,
cloves,
peppercorns
the
meat
of
cover
If
"
cloth, dredge
amount
after
with
fat
in
boil
flour
a
5
15
the
sliced
and
adding
to
meat
20
was
onions,
a
water.
rump.
brown
and
Surround
the
Reduce
Season
tender.
Make
longer.
a
cooked.
turnips,
bit of
the
min.
or
pan.
min.
boiling point until
cook
chuck
round,
the
small
below
stock
wet
from
bay
carrots,
leaf may
be
celery,
placed
Swiss
45
Steak.
Select
sides
with
with
salt
and
IT
COOK
TO
HOW
and
sides
both
in
Bake
1
and
hot
in
both
on
sprinkle
;
onions
with
hot
a
chopped
1
1 to
oven
dry
pan
Place
tomato
c.
moderately
a
frying
hot
a
brown.
are
with
; cover
in
place
is
surface
until the
saucer
a
pepper;
until
dish
of
flour
in
steak; pound
chuck
or
side
the
cook
baking
round
a
buttered
green
per.
pep-
J/2hrs.
1
Loaf.
Meat
2 lb.
lb. salt
Yi
3
beef
chopped
round,
inexpensive
or
pork
1
onions
crumbs,
shape
onions
salt, meat
and
loaf
a
in
and
tomatoes
salt
Yz tsp.
pork,
in
crumbs
soft bread
c.
2 eggs
2 peppers
Chop
cut.
and
slightlybeaten
well
a
bake
Thicken
occasionally.
the
in
hr.
1
Pour
pan.
serve
1
over
;
can
basting
oven,
as
bread
the
thoroughly
moderate
a
and
gravy
Mix
^%'g.
greased baking
about
add
together;
peppers
with
sauce
the
loaf.
Hash.
skin, gristleand
Remove
fat, discard
of
quantity
and
stock, milk
evenly,
into
put
if
water
or
then
place
on
other
parsley
added,
such
as
spread
brown
platter; garnish
is tasteless,
meat
shire
celery salt, Worcesterless
or
more
with
according
potato
Pie.
with
gravy
with
potato.
flour,
in
gravy
a
in
baking
a
powder
hot
oven
salt
dish.
biscuit
until
and
dough,
brown.
pepper;
Have
pie
; thicken
cubes
inch
veal into
or
with
season
buttered
baking
Bake
beef
cooked
left-over
Cut
cover
If the
salt
convenience.
Meat
and
be
it may
hot
a
immediately.
serve
may
on
with
mixed;
where
range
fold
and
chopped onion,
and
sauce
to
and
seasonings
part of the
a
equal
an
; moisten
pan
well
until
Stir
add
Season
frying
if very
and
meat
and
meat
potatoes.
buttered
dry.
Turn
slowly underneath.
with
hot
a
the
Chop
chopped
boiled
cold
pepper,
fat.
of the
most
the
from
bone
place
hot
mixture
crust
or
meat
and
mashed
HOWTOCOOKIT
46
Cream
Dried
lb. dried
y^
Tear
heat
beef
slowly
If
sauce.
as
Beef.
beef
2
into
small
the
to
desired,
it is removed
pieces,
boiling point;
beaten
a
from
"gg
white
c.
with
cover
drain
cold
and
be
may
sauce
add
and
water
the
to
stirred into the
white
mixture
fire.
the
VEAL
Veal
and
is best
the
Veal
the
fat is white.
Veal
flesh is
The
spring.
pinkish
requires thorough
color
in
cooking.
Cutlets.
Wipe
salt and
and
meat
then
each
side, drain
roll
continue
Veal
into
cut
with
cover
pepper;
egg;
oflF the
for
pieces
bread
serving; sprinkle
Saute
fat, add
until
then
crumbs,
in crumbs.
again
cooking slowly
hot
until
water,
dip
beaten
browned
well
on
closely
cover
cooked
thoroughly
into
with
and
and
tender.
Loaf.
Follow
other
for
directions
with
Season
meat.
Veal
and
sage
for
substituting veal
Loaf,
Meat
nutmeg.
Croquettes.
2
c.
cooked
few
sauce
onion
veal
very
fine; add
plate
to
spread
cones
white
drops
Chop
and
veal
thick
lJ/2 c.
on
in
on
balls ; roll in bread
or
brown
and
paper
tsp. salt
^
tsp. pepper
few
juice
cool
%
lemon
drops
add
seasoning;
; when
cold
crumbs
and
white
to
shape
juice
into
sauce
pyramids,
fry in deep fat.
Drain
hot,
serve
LAMB
Roast
Lamb
A
leg
surface
hot
cook
in
of
with
flour, salt
very
or
and
oven
a
slow
is uncovered,
mint
sauce.
Mutton.
lamb
a
or
cloth
wrung
pepper;
until
oven,
baste
is best
mutton
place in
well
of
out
browned
allowing
25
a
for
cold
water,
roasting
; then
min.
to
occasionally. Serve
Wipe
roasting.
pan
sprinkle
and
reduce
a
with
with
in
heat
and
If the
pan
the
pound.
hot
cook
the
or
without
a
HOWTOCOOKIT
Lamb
Stew
with
Wipe
and
Dumplings.
cook
in
lamb
cup
minutes
later
add
Thicken
with
3
smooth
a
tender
turnips
3
pieces
(about
add
and
parboiled potatoes
c.
tb. flour
diluted
One-half
in
cut
with
from
boiling
chopped
cup
onion
lamb
with
hrs.)
2
one-half
one
lbs. of
2
cover
saucepan,
is cooked,
one-half
make
small
a
until
slowly
the
into
cut
forequarter. Put
and
47
hour
fore
beand
Ten
pieces.
in
cold
water
carrots
small
cut
the
small
pieces.
enough
water
to
paste.
Dumplings.
1^
flour
c.
3 tsp.
jA tsp.
baking powder
salt
tsp. butter
1
J/2 c. milk
Mix
sift
and
knife
dry ingredients.
with
a
stew
by spoonsful, dipping
before
15
until
taking
soft
a
the
up
Work
is formed.
dough
the
Cover
butter
the
mix
and
into
Drop
into
spoon
dough.
in
boiling
each
stew
closely and
time
10
steam
to
min.
PORK
flesh
The
diseased
easily
light
than
cooked
thoroughly
Roast
is
used
loin
and
ham
only
of
Pork
and
meat,
in cold
the
until
well
browned
in
cook
until
the
is
added
covered
to
pan
Broiled
is
more
should
be
weather.
place
meat
the
a
flour,
hot
very
thoroughly
of
bottom
is used.
with
The
for
the
and
tender.
pan
Cook
pepper.
the
; reduce
oven
heat
little water
A
and
may
during roasting, unless
should
meat
salt
and
Wipe
roasting.
a
be basted
occasionally.
rind
place slices
Bacon.
Have
a
sprinkle
meat;
suitable
are
trim
on
fat white.
kind
other
any
and
the
and
Pork.
The
be
red
wire
bacon
broiler.
in hot
sliced
very
Place
broiling oven.
the
thin
; remove
broiler
over
a
and
dripping
pan
and
HOWTOCOOKIT
48
Liver
Bacon.
and
Pour
and
remove
salt
and
boiling water
the
frying pan
Boiled
and
thin
and
broiled
let stand
5 min.
Cook
; drain
sprinkle with
membrane;
flour.
in
in hot
bacon
fat in
bacon.
night in enough
over
skin
boiling point
12-lb.
a
in cloves
and
cook
to
water
with
cover
from
kettle
apart and
bake
heat
Allow
about
when
ham
brown
hour
one
Wash,
cover.
water,
tender.
fat, sprinkle with
outside
inch
cold
until
slowly
Remove
and
one
bone,
near
ham.
skin
remove
Ham
and
Ham.
off hard
for
roll
with
; serve
Soak
trim
vein
tough
pepper
liver
over
in
4 hrs.
is
cool;
stick
sugar,
slow
a
the
to
oven.
Souffle.
iy2
milk
c.
2
tb. flour
1
c.
1
1 tb. butter
crumbs
bread
cooked
chopped
c.
ham
1 tb.
Make
add
crumbs
the
and
whites
beaten
of
sauce
a
the
bake
Serve
oven.
salt
3^ tsp.
pepper
2 eggs
finelychopped parsley
meat,
and
3^ tsp.
salt
milk, flour, butter,
beaten
in
buttered
a
pepper,
parsley ; fold
and
yolks
and
dish
min.
30
in
in the
erate
mod-
a
immediately.
CHICKEN
To
Dress
hairs
Remove
exposed
the
them
to
1
the
neck.
breast
Fold
a
bone
over
do
stick, cut
below
the
the
sharp
head
skin
and
another
and
one
the
loosen
at
the
Remove
pin
legs
in
around
at
the
before
the
joint at
the
joint
time, drawing
a
Rinse
added.
incision
are
beneath
Scrub
skin
all parts
back
skin
the
feet.
been
cut
the
this bend
tendons
has
knife
; make
the
To
until
singeing.
from
drawn
drum
tsp. of borax
With
waters.
off
Cut
out.
which
skewer
a
flame
a
over
is called
be
may
of the
end
insert
; this
off if desired.
taken
lower
and
by holding
Tendons
are
Chicken.
a
flame
the
to
feathers.
feet
Clean
and
the
water
warm
in
several
the
vent
to
back
of
the
windpipe, gullet
and
HOW
50
TO
COOK
Chapter
GENERAL
DIRECTIONS
1.
It is most
3.
Lard
3.
Vegetable
4.
Clarified
gives
a
paste
except
be
fat
6.
Ingredients
7.
No
flour.
pastry
tender
crust.
pastry slightlydarker
a
alone
suet
should
be
but
combined
or
and
crust
used
and
for
utensils
tender.
butter
with
be
may
for
used
any
pufT paste.
be
must
is
than
water
more
in the
cold
as
absolutely
possible.
as
should
necessary
paste.
One-half
Paste
is not
be
to
added
baking powder
tsp.
gives lightness but
9.
good
use
PASTRY
pufT.
Butter
8.
gives
well-flavored
5.
used
to
MAKING
light colored,
a
beef
tender
XI
FOR
important
makes
IT
2
to
flour
cups
essential.
digestibleshould
be
tender.
light,flaky and
Pie Crust.
1
flour
c.
J4 tsp.
3 tb. lard
^ tsp. baking powder
salt
cold
Mix
in
dry ingredients,
with
flour
should
on
a
absorb
be
to
be
baked.
In
a
Prick
make
Line
single
fold
a
it
forming.
crust
and
and
the
bake
To
on
steam
in
a
the
hot
in
with
the
cover
an
upper
to
escape.
oven.
it
turn
fingers
bottom
a
pie
crust
to
moisten
which
Press
the
the
pie
the
over
in which
pan
or
prevent
the
has
of
large
edge
been
it is to
the
with
mark
light
mixture.
crust
edge
the
dough
roll it with
and
rub
mixture
Place
together.
with
dough
The
pressure.
over
or
time, allowing
a
tlian the
pan
the
at
stick
to
larger
unoiled
press
holes
from
allow
little
shape
over,
lay
board,
an
crust
few
a
without
enough
floured
little
knife
with
shortening
in
a
water
moist
water
cut
water
the
just
slightly
strokes
and
Add
fingers.
to
fat
other
or
of
a
pan
fork.
bubbles
the
lower
perforated
to
edges lightly together
HOWTOCOOKIT
51
Flaky Pastry.
flour
3
c.
1
tsp. salt
54
Sift flour and
with
Dot
paste.
with
four
roll,shape,
bits of
and
layers,pat
chill and
pat
^
ice water
c.
into
flour with
and
roll
toward
then
center,
plain
the quantity,
double,
Repeat until butter
in hot
tips of
for
as
butter, using one-third
roll out.
bake
to
water,
flour, fold
with
dredge
^
shortening
cold
small
c.
shortening
c.
salt,work
fingers, moisten
butter
washed
y^
is
ing
mak-
used,
oven.
Pie.
Pumpkin
lYz
^
strained
c.
c.
pumpkin
sugar
2 tb. molasses
Mix
1
tsp. ginger
tsp. salt
2
and
sugar
slightlybeaten,
with
spices
line
bake
and
Lemon
tsp. cinnamon
^
2 eggs
mixture
1
pie
in
pie
milk
fill with
crust,
to
eggs
pumpkin
min.
20
oven
milk
add
pumpkin,
plate with
hot
a
scalded
c.
Pie.
Sponge
2 tb. butter
2 tb. flour
1
c.
sugar
2 eggs
1
c.
milk
2
small
lemons
(juice and
grated rind)
Cream
butter,
well
beaten
pour
into
eg^
the
add
a
milk.
Fold
in
and
crust
juice
and
stiflybeaten
bake
rind,
whites,
min.
30
tsp. salt
%
eggs
%
c.
sugar
2
y^
c.
cocoanut
few
the
double
nutmeg
crust.
slightly,add
eggs
boiler
until
bake
the
pie crust,
temperature
the
and
lemon
Custard.
Beat
in
yolks
flour, add
pie plate lined with
Cocoanut
2
and
sugar
and
it coats
crust
sprinkle
of the
oven
to
in
cocoanut
cook
c.
milk
scalded
grains nutmeg
milk
salt and
sugar,
the
spoon.
hot
oven,
over
the custard
Line
cook
pan
with
in the
pour
the
a
and
filling,
top, reduce
and
finish
the
baking
HOW
53
Lemon
COOK
IT
Meringue.
1
c.
Yi
flour
c,
Mix
salt
butter
add
beaten
with
blend
and
and
meringue
lemon
bake.
; bake
in
juice and
Fill
slow
a
2
with
lemon
until
oven
of
1 lemon
cook
water;
in
double
a
min.
grated
juice
rind
hot
place
;
Cook
yolk.
^^'g
strained
crust
lemon
grated
fire,stirringconstantly
and
yolks
),\c.
flour, sugar,
the
over
boiling water
c.
2 t^^
tsp. butter
1
and
2
sugar
Yi.tsp.
pie
TO
boiler, add
from
; remove
Line
rind.
min.
5
fillingand
pan
fire
with
with
cover
delicatelybrowned.
Meringue.
2 t.%g whites
Beat
whites
beating. Pile
until
Meringue
cornstarch,
sugar
Use
bake
crust,
fill with
bake
until
c.
Line
a
^gg
sqs.
melted
add
milk
and
continue
pie
a
slow
oven
floating it
by
pudding.
or
tb. sugar
salt
until
for
chocolate
in
a
thick,
let cook
add
a
yolks
few
pile with
of
minutes,
Line
meringue.
cream,
slow
vanilla
Baker's
chocolate
salt and
whites
light brown
eggs
add
pie plate,
a
meringue
and
oven.
Pie.
Blueberry
Yz
made
Yz tsp.
beaten,
in
bake
pie ;
34 tsp.
starch
corn
eggs
2"4
on
2
flavoring.
in
place
sugar
gradually and
be
may
milk
c.
Cook
with
to
on
powdered
Pie.
\Yz
well
sugar
roughly
browned
and
add
light ;
mixture
Cream
1 tb.
2
the
water
Chocolate
2
until
brown.
golden
hot
on
2 tb.
Y^ tsp.
berries
c.
1
sugar
a
deep pie plate vvith crust,
flour,sprinkle with
moderate
oven
45
sugar
to
50
and
min.
tb.
salt
flour
fill with
salt,cover
berries
with
dredged
crust, bake
HOWTOCOOKIT
Pie.
Apple
5
apples
sour
Yz
c.
sliced
or
sugar
Line
a
pie
Press
crust.
hot
with
the
edges together
Lard
be
may
in
with
perforated
ly
moderate-
a
brushed
\y2 tb.
flour
2
c.
rhubarb
Y^ tsp.
salt
1
tsp. lemon
rhubarb
and
rhubarb.
30
oven
1
the
over
without
cut
^%%
peeling
flour, salt, slightly beaten
sugar,
the
juice
Bake
between
lemon
t^%,
two
in.
^
into
in
crusts
pieces ;
juice
and
moderately
a
min.
Pie.
c.
prunes
sugar
Y2
Wash
in
juice,add
lemon
and
crust,
with
cover
moderate
until
water
same
in
soak
prunes,
butter, sprinkle
25
2
tb. lemon
2
tsp. butter
juice
tb. flour
enough
soft;
cold
over
pour
flour, put
to
water
on
with
mix
juice. Line
pie plate
with
juice,dot
prune
upper
them,
cover
and
stones
remove
tb. prune
IJ^
prunes,
with
oven
and
crust
bake
in
min.
Pie.
Cut
burning,
by dipping peaches in boiling water
skins
Remove
with
bake
sugar
Y2
Peach
and
c.
Yi.lb.
a
milk
or
with
cover
1
Prime
with
and
crust
dot
cinnamon,
Pie.
Wash
sugar
and
sugar
and
cored
pared,
baking.
Rhubarb
cook
tsp, butter
fill with
and
crust,
of lower
min.
40
oven
top before
hot
with
edges
tsp. cinnamon
1
more
apples, sprinkle
upper
add
^
pan
butter, moisten
mix
53
peaches,
sweeten
sweetened
to
cook
until
taste, cool
flavored
soft
and
whipped
in
enough
fill baked
cream.
water
pie
to
crust.
ute.
1 min-
prevent
Cover
HOWTOCOOKIT
54
Cranberry
2
Pie.
c.
cranberries
1.
^
Cook
one
crust
cranberries,
with
a
rim
water
and
c.
sugar
water
c.
and
strips
sugar
across
10
the
min.,
top.
cool,
bake
in
COOK
TO
HOW
IT
55
XII
Chapter
PUDDINGS
Soft
Custard.
2
milk
scalded
c.
34
3^ tsp. Baker's
Beat
just
add
and
the
beat
Baked
cool.
when
; if
curdle
with
this
Dover
a
Custard
milk
scalded
c.
%
Baker's
yolks slightly,mix
milk
Pour
the
into
buttered
slow
a
add
slowly,
water
over
Add
spoon.
boiling
over
of cold
pan
wate
c.
sugar
custard
knife
firm.
into
be
may
with
and
molds
the
taken
and
stir until
sugar
for
the
salt, add
a
water.
baked
if it
and
the
is dissolved.
of hot
pan
a
test
mixture
from
sugar
in
set
The
the
salt
vanilla
flavoring and
until
oven
silver
Caramel
custard
comes
Bake
is to
out
clean
turn
from
oven.
Custard.
Follow
the
a
}i tsp.
Beat
put
in
then
Beater.
Egg
yi tsp.
a
the
cooked
happens, place
3 eggs
in
salt,
Custard.
3
hot
and
sugar
it coats
until
boiling point
flavoring
will
with
milk, stirringconstantly. Cook
scalded
below
water
salt
vanilla
slightly, mixed
yolks
Baker's
sugar
}i tsp.
2 eggs
slowly
c.
molds
the
and
recipe for
serve
with
baked
custard,
Caramel
when
cool
Sauce,
Floating Island.
Follow
whites
a
slow
soft
stifflyand
oven
until
custard
fold
recipe, reserving
into mixture
meringue
is
or
golden
the
pile on
brown.
whites.
top and
Beat
bake
in
HOWTOCOOKIT
56
Chocolate
3
Cream
milk
c.
tb.
4
Mix
starch
cocoa
then
Coffee
and
cook
Cream
scalded
c.
c.
^
c.
covered
and
and
add
into
; add
thick,
salt and
cream.
substituting
1
tsp. Baker's
4
tb.
double
min.
and
to
double
fold
cornstarch,
the
Baker's
in
hot
milk
boiler
and
1
hot
c.
vanilla
powdered
sugar
boiler
stir until
and
is
stantly.
con-
and
slightlybeaten
2 min.
tinually.
stirringcon-
sliced
over
and
sugar
it thickens
over
cook
pour
meringue
and
sugar
gradually, stirring
flavoring and
powdered
granulated
starch
corn
pour
until
oven
pile on
oranges.
Bake
top.
delicatelybrowned.
4
and
through
lemon
buttered
with
pick
over
until
a
strainer
into
pudding
pan
or
Remove
and
custard
bake
sauce,
and
20
water
chop
Fold
5 min.
prune
min.
or
in
both.
a
slow
oven.
cook
and
prunes
or
mixture
whites, pile lightly
stifflybeaten
and
in cold
stones
cook
juice
whites
^^%
soak
prunes,
soft.
juice
cream
tb. lemon
^
sugar
water
same
cold
the
lb. prunes
Wash
and
until
Whip.
Yi, c.
press
starch
corn
3 eggs
mix
return
moderate
y2
in
min.
pour
4 oranges
20
whites,
Prune
the
on
20
cream,
sugar
Add
a
chocolate
salt
Pour
in
for
cornstarch
together,
Beat
milk,
constantly
whipped
milk
Thoroughly
yolks
with
cold
milk.
c.
]A,tsp.
cook
stir
c.
vanilla
Pudding.
34
salt
slowly
pour
stirring for
serve
recipe
coffee for 1
3
and
^4
in
cocoa
boiler,
without
Baker's
Pudding.
Follow
Orange
milk,
tb. sugar
Yi tsp.
and
sugar
double
to
vanilla
choc.
oz.
scalded
return
cover
Baker's
^
or
remaining
;
4
starch,
corn
mixture
salt
54 tsp.
corn
tb.
1^
the
Pudding.
into
Serve
a
HOWTOCOOKIT
58
Tapioca Cream
54
2
tapioca
c.
c.
needs
double
boiler
sugar,
stir the
cook
5
fire,add
Sliced
should
least
at
tapioca
and
salt
Yj tsp. Baker's
tapioca
for
eggs
14 tsp.
sugar
Pearl
cover
2
milk
c.
^2
Pudding.
be soaked
hour,
an
preferably
Add
soaking.
no
until
hot
min.
in sufficient
milk
mixture
into
flavoring and
whites.
peaches, pineapple
bananas
or
be
may
and
in
cook
salt
and
boiler
Remove
Cool
to
Minute
double
to
slightly.
stifflybeaten
water
yolks,
return
it thickens
until
or
tapioca
egg
them,
cold
night.
over
to
Mix
transparent.
vanilla
from
and
serve.
added.
Apple Tapioca.
3^
2
tapioca
c.
3^ tsp.
boiling water
c.
1 tb. lemon
J^
juice
6
}^ tsp.
Pour
boiling
double
boiler
baking
dish
juice.
Pour
until
and
min.
1.
It should
be
soaked
2.
It should
be
dissolved
3.
It should
never
4.
It should
Lemon
be
kept
in
USE
in cold
water.
in hot
a
bake
and
soft.
are
OF
tb.
Yz
c.
place
until
3
c,
hot
cold
1
c.
sugar
juice
and
grated
rind
of
1
large
a
Serve
firm.
water
lemon
lemon
ate
moder-
with
apples.
boil.
gelatine (plain)
water
in
GELATINE
Grelatine.
3
add
a
into
apples
liquid.
to
cool
for
in
cook
and
substituted
FOR
be allowed
slice
cinnamon
apples
be
may
and
salt
and
apples
over
DIRECTIONS
GENERAL
and
until
or
Apricots
cream.
Pare
sugar
tapioca
20
apples
tapioca, add
transparent.
cooked
sugar
cinnamon
over
sprinkle with
about
oven
sugar
;
water
c.
salt
TO
HOW
gelatine in
Soak
make
sugar
to
lemon
juice. Chill
until soft, boil hot
water
from
Remove
syrup.
a
firm
until
S9
and
fire,add
with
serve
water
and
gelatine
and
cream
Baker's
or
marshmallow.
whipped
Gelatine.
Fruit
Follow
directions
the
fruits.
cooked
hot
the
cold
IT
COOK
for lemon
fruit
Hot
fresh
gelatine,adding
part of
for
substituted
be
juice may
or
water.
Gelatine.
Coffee
Follow
coffee
strong
for
directions
part of the
for
gelatine, substituting
lemon
hot
omit
and
water
1
c.
lemon
the
juice.
Whipped
Follow
its
directions
beat
tb.
until
stiff
until
Beater
Egg
when
gelatine;
partly
enough
to
hold
firm.
gelatine (plain)
J4
cold
c-
^
c.
boiling water
1
54
c.
lemon
3 egg
Soak
juice
in
gelatine
a
until
until
egg
beater
and
let stand
grated
cold
it
of
rind
begins
it holds
until
water,
its
firm.
one
c.
boil
and
add
lemon
lemon
then
Fold
shape.
Serve
has
whites
sugar
thicken,
to
water
sugar
fire and
from
remove
syrup,
occasionally
the
making
Pudding.
1
make
for
Dover
a
let stand
shape;
Snow
with
Gelatine
pkg. Raspberry
1
chilled
Gelatine.
Raspberry
custard
been
added.
water
to
juice. Stir
with
beat
in the
with
hot
Dover
whites
beaten
sauce
which
to
Spanish Cream.
1 tb.
y3
c.
gelatine
j/gtsp. salt
sugar
2 eggs
Scald
the
to
spoon,
double
remove
egg
the
milk, add
pour
boiler
and
from
fire,add
whites,
chill and
c.
1
tsp. Baker's
gelatine and
slowly
on
milk
2
sugar,
slightly beaten
cook
egg
vanilla
until
yolks,
cook, stirringconstantly until
salt and
serve
flavoring. Fold
with
cream.
in
it coats
return
it thickens
stifflybeaten
;
HOW
60
Macaroon
TO
COOK
IT
Pudding.
Follow
for
recipe
Cream
Spanish
and
add
tsp.
salt
^
c.
macaroon
crumbs.
Steamed
Pudding.
2
3
1
1
c.
tsp.
molds
Yz
baking
powder
1
c.
figs
1
milk,
sugar,
sifted
Yz
ingredients
dry
full
and
eggs
and
steam
;
2
hrs.
add
melted
fruit
Serve
milk
c.
y^
^^^
Mix
and
flour
c.
butter
melted
dates
c.
butter
and
and
fill
with
hard
add
to
covered
sauce
mixed
buttered
or
cream.
HOWTOCOOKIT
61
Chapter
SALADS
1,
All
2.
The
before
FOR
materials
should
them
Salad
4.
Salads
and
To
and
prepared
crisp
and
but
marinated
thoroughly washed.
simple.
marinate
French
soak
in
a
It is
plant.
be
may
served
Dressing.
Watercress
and
with
to
but
Mayonnaise
or
Romaine
means
"
salad
mixture
salad
served
usually
used
commonly
the
Endive,
Chicory,
plants
be
French
Russian,
alone, with
be
attractive
most
for
garnish
a
cold.
Plants.
is the
Lettuce
usually
be
SALAD
salad.
a
should
should
of Salad
be
should
in
plants
DRESSINGS
MAKING
ingredients
3,
Kinds
SALAD
"
RULES
combining
XIII
salad
are
Dressing.
French
dressing.
of Salads.
Kinds
Meat
1.
with
combined
2.
Fish
3.
Fruit
celery, nuts,
crab
"
grapefruit,oranges,
"
Vegetables
salads; cucumbers,
Chicken
cooked
be
salad.
a
be
salmon.
combined
make
vegetables
also
etc., may
tomatoes,
may
bananas, pineapple, apples,
etc., may
grapes,
cold
"
make
tunafish, lobster,
meat,
cherries, strawberries,
4.
etc., to
veal
chicken,
as) ham,
(left-overmeats,
in salads.
appetizing
be used
in salads.
Salad.
2
c.
2
c.
chopped
chopped
}i tsp. salt
}i c. chopped
chicken
celery
green
pepper
(if desired)
Marinate
mayonnaise,
chicken
add
garnish
with
toes
strips of
or
green
slices
and
celery, drain,
pepper,
of hard-cooked
green
pepper.
pile
egg,
on
add
salt, mix
lettuce
leaves
with
and
cherries, olives, pimen-
HOW
63
Ham
Celery
and
Crab
crab
c.
and
Lobster
Salad.
salad, substituting
2
c.
salt.
omitting the
dressing,
%
French
meat
into
cubes,
cut
mayonnaise
of
with
mayonnaise
pimento.
mix
and
lettuce
garnish
top and
on
with
with
leaves, put
lobster
with
French
with
shells, marinate
drain
in nests
dressing, arrange
chopped olives
mix
Garnish
from
lobster
c.
dressing,
lettuce.
on
serve
Remove
mayonnaise
a
spoonful of
claws.
Salad.
Salmon
cooked
eggs.
Stuffed
Egg
hard-boiled
with
mix
mash;
Pear
Arrange
lettuce
Green
half
pears
; press
garnish
with
lettuce
with
hard-
which
mayonnaise
to
moisten;
paprika.
Salad.
marinated
been
have
cheese
and
yolks
remove
sprinkle with
and
Pepper
cream
halves,
enough
and
on
and
in
eggs
celery
refill whites, arrange
Cheese,
Garnish
salad.
chicken
for
Salad.
six
Cut
recipe
the
Follow
through
sieve
a
on
bed
a
the
over
top
peppers.
Salad.
Alberta
cheese,
cream
to
form
pineapple
mayonnaise
and
pineapple
Marinate
mix
chicken
chicken,
with
dressing
and
for
meat
Marinate
of
IT
Salad.
Meat
2
for
ham
COOK
Salad.
directions
Follow
chopped
TO
soft
and
or
broken
walnut
balls ; roll in
garnish
with
fruit salad
slices
arrange
meats
grated
strips
dressing.
of
on
and
walnut
of
bed
enough
meats,
pimento.
lettuce;
naise
mayon-
place
Serve
on
with
HOWTOCOOKIT
Salad.
Waldorf
Cut
add
;
shells
into
apples
marinate
refilled,
or
fruit
or
salad
The
mayonnaise.
bed
pile on
chopped celery and
add
and
with
mix
and
mayonnaise
cubes
inch
^
nuts
be
may
with
63
of
lettuce
leaves;
and
dressing,
apple
serve
garnish
with
cherries.
Fruit
Salad.
fruits should
The
cream
be
Gelatine
Tomato
hot
c.
}4 tsp.
cut,
Salad
Fruit
or
2
of
combination
Any
Pour
strained
be
with
whipped
served
and
IJ^
tomato
tb.
used.
gelatine
54 tsp.
small
may
cold
c.
cold
add
water,
chill and
cups,
sugar
water
hot tomato
serve
dressing. Left-over
and
lettuce
on
vegetables
seasoning.
with
be
may
boiled
or
added
to
salad.
Potato
and
Cut
Egg Salad.
cold
boiled
chopped
onions
chopped
hard-cooked
on
marinated
salt
mayonnaise
this
equal parts
Salad.
gelatine in
into
in
Dressing.
%
Soak
fruit
lettuce.
Potato, Apple
Cut
with
and
apple
Egg
French
mix
eggs,
be
and
Nut
Salad.
and
cold boiled
mayonnaise
lettuce.
if
celery
may
Eggs
or
or
in
potatoes
used
boiled
pimento
cubes, marinate, drain,
desired, sprinkle
with
as
a
boiled
with
dressing
add
salt, add
and
serve
garnish.
potato into cubes, marinate, mix
dressing, add
may
be
used
to
nuts
and
serve
on
garnish.
Dressing.
54
c.
oil
Yz tsp.
%
c.
vinegar
%
Mix
salt,pepper,
with
the
oil and
may
be substituted
and
tsp. pepper
enough paprika
vinegar. Beat
for one-half
until
the
salt
well
to
color
mixed.
vinegar.
the
dressing,
Lemon
juice
HOWTOCOOKIT
64
Dressing.
Mayonnaise
1
tsp. salt
1
1
tsp. mustard
2 egg
powdered
1 tsp.
2
tb.
add
dry ingredients, add
has
quantity
thin
with
and
been
add
Salad
1
yolks
and
constantly
one-fourth
mixture
as
blended
well
until
drop by drop
juice,and
when
continue
the
thickens
;
alternating oil
Dressing.
34
cream
and
at
serve
dressing
mayonnaise
c.
once.
Dressing.
Russian
1
oil
juice
all is used.
together
Mix
egg
; stir
lemon
or
until
whipped
c.
oil
added
vinegar
vinegar
Fruit
c.
1
3^ tsp. vinegar,
yolks
2 tb. lemon
sugar
vinegar
Mix
tsp. paprika
chopped
tb.
34
Chili
c.
2 tb.
pimento
olives
chives
tsp. chopped
1
sauce
chopped
3^2c. mayonnaise
ingredients
Mix
and
serve
lettuce
with
or
salads.
other
Boiled
Dressing.
1
2 tb. butter
%
1
1
milk
c.
3^ tsp.
white
Make
and
vinegar.
double
separate
remaining
add
Pour
pepper
slightly beaten
white
over
sauce
egg
the
boiler, stirring constantly
when
the
egg
spoon
is drawn
vinegar slowly.
; mix
milk
of butter, flour and
sauce
to
tsp. mustard
1
vinegar
c.
tsp. salt
3 tb. sugar
flour
c.
Yz
to
of
hearts
on
and
egg
one-half
mixture
until
through
add
thick
the
dients
dry ingre-
center
and
the
return
enough
to
add
the
;
HOW
66
Mix
COOK
dry ingredients, melt
fire and
from
TO
and
add
butter
in
dry ingredients, stir
milk
cold
add
IT
and
return
to
saucepan,
a
until
fire.
all
remove
pear
disap-
lumps
five minutes,
Cook
stirringconstantly.
Drawn
Sauce.
Butter
54 tsp.
3 tb. butter
1
tb. flour
tb.
Yz
chopped
parsley
butter, mix
Melt
cook
^
until
smooth
Hollandaise
with
and
and
^^'g
water,
1
tb.
1-16
juice
lemon
the
^
butter, add
juice, salt
Cook
tsp. salt
^
yolk
Cream
at
boiling
Sauce.
1
water.
salt, add
juice
hot.
serve
4 tb. butter
lemon
boiling water
tb. lemon
1
flour
c.
salt
and
just
pepper,
in double
yolk
^g%
boiler
until
tsp. pepper
c.
boiling water
and
beat
before
serving
as
thick
y%
c.
as
add
well, then
add
custard.
boiling
Serve
once.
Mint
Sauce.
1
bunch
mint
leaves
Ya, c. vinegar
Wash
Dissolve
and
sugar
y^,tsp.
chop mint
and
sugar
salt and
fine,heat
serve
at
salt
vinegar
once.
but
do
not
boil
it.
67
HOWTOCOOKIT
Sauce.
Tomato
1^
c.
2^
tb. butter
^
together.
pepper
tsp. chopped
1
onion
and
tomato
tb. flour
2^
tsp. pepper
Cook
salt
Yz tsp.
tomato
min.,
3
Strain
tomato
until
smooth.
gradually, stirring
the
cream
and
add
Cook
onion
butter,
the
it to
salt and
mixtuf-e
min., stirring
5
stantly.
con-
Sauce.
Egg
Chop
medium
Tartar
yolks
white
of two
whites
and
and
sauce
at
serve
cooked
hard
eggs.
Add
to
once.
Sauce.
Use
add
dressing recipe and
mayonnaise
it
to
J4
c.
ped
chop-
pickles.
Sauce.
Cheese
2 tb. butter
y^ tsp.
salt
Orange
y^
a
white
sauce
Lemon
or
add
and
flour
Yz
c.
cheese
the
cheese.
Sauce.
sugar
1
c.
1 tb. butter
2
tb.
c.
juice of Yi
Mix
stir
c.
"^ tsp. paprika
2 c. milk
Make
J4
flour
mgredients
and
or
hot
simmer
water
flour
1 orange
liquid,place
for
15
min.
fire and
over
Add
other
serve.
Sauce.
Follow
Baker's
and
sugar
until it boils, then
sauce
Vanilla
and
lemon
boiling
directions
vanilla
for
lemon
for
lemon
juice.
sauce,
substituting 1 tsp.
HOWTOCOOKIT
68
Sauce.
Foamy
tb. butter
23^
2
eggs
1
Cream
add
the
milk
the
and
at
beat
tb. milk
1
tsp. Baker's
powdered
add
butter,
and
serve
c.
3
the
hot
over
flavoring
sugar
and
sugar
until
water
well
eggs
beaten
;
add
ing
flavor-
sifted
sugar
foamy,
once.
Sauce.
Hard
54
Baker's
13/2tsp.
the
Cream
butter,
add
lemon
y^.tsp.
vanilla,or
powdered
c.
and
flavor.
and
gradually
sugar
tsp. vanilla.
1
Sauce.
Caramel
1
c.
brown
Ya,c. boiling water
sugar
Melt
in
sugar
; add
the
a
stirringconstantly
saucepan,
and
water
until
cook
a
until
golden
is formed.
syrup
Sauce.
Custard
2
2
butter
c.
milk
scalded
c.
^
sugar
salt
"^ tsp.
2 eggs
Yi,c.
c.
milk
juice
and
rind
grated
of
1
lemon
Beat
adding
hot
milk
stirring until
chill
If
of
1
c.
boiler
with
beat
Cream
thick
Dover
and
in
In
to
and
Egg
the
coats
do
cooking
boil,
this
as
boiler
double
not
; continue
;
spoon
allow
curdles
strain,
water
the
in
custard.
Beater.
Sauce.
Yz
cream
Y2
Beat
; cook
salt, stir constantly,
and
sugar
thickens
flavoring.
double
curdled,
Whipped
gradually
mixture
add
and
bottom
slightly,add
eggs
cream
flavoring.
until
tsp. Baker's
stiff with
c.
powdered
sugar
vanilla
Dover
Egg
Beater,
add
sugar
HOWTOCOOKIT
Chocolate
69
Sauce.
sq. chocolate
1
Yi
c.
Yi
c.
J^
milk
tb.
chocolate,
sugar,
ingredi^ents
; cook
Yz
Yz
in double
Marshmallow
c.
Baker's
starch
corn
boiler
2 tb. butter
from
until
well
and
fire, add
and
butter,
serve
until it boils
milk
vanilla
; boil
3 min.
vanilla.
marshmallow,
Beat
warm.
Sauce.
1 qt. cranberries
2
\Y2
Pick
and
over
min.
10
Baker's
Y^ tsp.
chocolate
mixed
Cranberry
boil
other
1 sq. chocolate
sugar,
remove
; add
water
Sauce.
milk
Cook
and
min.
15
tb. marshmallow
2
salt
vanilla
sugar
c.
starch
corn
spk.
1
Chocolate
sugar
1 tb.
water
Cook
c.
c.
wash
Add
sugar
boiling water
berries,
and
sugar
c.
stir
with
cover
hot
until
dissolved.
^
sugar
and
water
Cool
and
serve.
Apple Sauce.
10
1
apples
sour
Yi tsp.
water
c.
Wash,
cold
and
pare
and
water
and
add
^
add
covered
a
sugar
and
core
apples.
Cover
with
until
soft.
Press
saucepan
spice.
c.
rhubarb
cut
into
1-inch
pieces.
To
1
c.
barb
of rhu-
sugar.
Sauce.
Wash
and
soaked
prunes
until
in
and
cinnamon
Sauce.
Wash
Prune
quarter
cook
through strainer,
Rhubarb
c.
soft.
juice add
Apricot
soak
in ; add
Serve
^
c.
sliced lemon
whole
sugar
night ;
over
prunes
or
and
press
cook
to
cook
peel
and
through
form
a
a
directions
for making
prune
allow
sauce.
water
to
strainer.
syrup.
Sauce.
Follow
in the
the
simmer
To
the
;
HOWTOCOOKIT
7p
Chapter
XVI
SOUPS
There
Stock
Soup
in water
bone
Which
"
Cream
Soups
pulp
celery, tomatoes
or
and
qts. cold
sauce
; corn,
Left-over
cream
1
sprig parsley
(diced)
bone
1-inch
in
and
should
when
be
frying
in
not
strained
beans,
vegetables
etable
veg-
potatoes,
ized
util-
be
may
added
cool
remove
3^
c.
diced
carrots
Yz
c.
diced
celery
^
c.
diced
turnip
to
bone
in
stock
split;cut
and
the
the
be
soaked
seasonings
fire.
making
a
boiling point
and
from
in
meat
should
Vegetables
removing
use
of
below
hrs.
1 hr. before
fat and
and
water
5
lengths
one-third
Meat
same
4
2-in.
into
pan.
salt
pepper
Brown
the
kettle
be
sawed
cubes.
cook
covered
a
should
part.
peas,
1 tb.
should
little fat in the
hr.
and
meat
soups.
Yz tsp.
1
stock
by adding cooked,
water
onion
into
flavor;
and
bone
1
meat
cooking
by
Stock.
2 lbs. meat
The
"
nourishing
made
used.
stock
Soup
3^
juice
white
:
prepared
the
Are
"
are
in either
Brown
the
removes
thin
to
is
draw
to
cleared, for it
be
of soups
classes
two
are
Strain,
different
and
kinds
of soup.
Vegetable
Soup.
Follow
vegetable
directions
as
desired.
for
Do
brown
not
soup
stock, adding
as
much
strain.
Bouillon.
6
c.
soup
Add
stock
1 t%%
slightly beaten
it%^
white
boiling point, stirring constantly.
then
simmer
through cheese
10
cloth.
min.
Reheat
Strain
and
to
Boil
white
the
5
through
serve.
stock, heat
min.
a
without
sieve
and
to
the
ring,
stirthen
HOW
Split Pea
2
COOK
dried
splitpeas
chopped celery
c.
2 tb. flour
Pick
celery and
6
4
tb. butter
night
melted
for
water
pepper
drain, add
and
3 hrs.
butter, mix
until soft.
or
with
flour
and
cold
Rub
soning;
sea-
once.
strained
4
tomato
c.
Yi tsp.
Yz tsp.
1
pepper
hot
stock
soup
to
tb.
salt
onion
seasoning
and
tomato
stock
soup
1 tsp. sugar
Add
at
qts. cold
Soup.
stewed
c.
2
over
simmer
onion,
at
Tomato
soak
peas,
sieve, add
a
serve
Clear
onion
y% tsp.
the
over
through
1
salt
Yi.tsp.
water,
IT
Soup.
c.
Yi
TO
and
serve
once.
Cream
of
2
Tomato
Soup
Y2 tsp.
tomato
c.
tb. flour
1 tsp. sugar
2
y% tsp. soda
1 tb.
Yi" tsp.
1
pepper
2
Cook
white
sauce
Cream
of
made
Corn
chopped
tb.
Soup.
milk
c.
corn
2
2
c.
water
1 onion
butter
2
Y2 tsp. salt
Cook
min.
butter
; press
and
corn,
into
milk.
and
2
XYt.tb.
onion
soda, strain
min., add
5
butter, flour
from
butter
milk
seasoning
and
tomato
c.
salt
c.
tb.
chopped
flour
Y?,tsp.
onion
through
flour,and
and
water
a
sieve.
add
the
below
Make
strained
pepper
boiling point
the
a
corn.
white
sauce
Reheat
of
and
30
milk,
serve.
HOW
73
Cream
of Pea
Follow
2
Cream
of
directions
for
peas
for
as
The
corn.
straining it
medium
1
onion
2
tb. flour
the
white
be
tuting
substi-
Soup,
until
cooked
celery
c.
before
tender
sauce.
3
2 tb. butter
tsp. salt
tsp, celery salt
%
pepper
cook
with
potatoes
allow
to
the
water
white
a
milk
c.
1
add
and
should
potatoes
and
and
butter
Corn
Soup.
soft, and
sieve
of
Soup, substituting 2
(large)
yi tsp.
until
of Corn
celery
into
4
Cut
Cream
for
corn.
Cream
of Potato
Cream
IT
Celery Soup.
Make
for
COOK
Soup.
the
c.
TO
onion
in
boil
down.
to
made
sauce
boiling
salted
Press
from
the
water
through
milk,
a
flour,
seasonings.
SOUP
ACCOMPANIMENTS
Croutons.
Cut
in
bread
^^
in.
until
delicatelybrown;
Soup
Sticks.
Cut
width
bread
of the
Cheese
pie crust
which
to
Fold,
out
in
54
Toast
toast
squares,
bake
or
occasionally.
turn
^^-in. slices,
loaf.
into
until
then
light
in
strips
inch
1
by
the
brown.
Straws.
Roll
cheese
in
slices,then
has
34
in.
been
added
Sprinkle
inches
long
and
half
thick, sprinkle one
few
a
edges together,
press
i"- thick.
strips5
to
with
^4
fold
cheese
i^ch
grains
of
again,
and
wide.
with
grated
salt and
press
enne.
cayroll
and
Cut
repeat twice.
Bake
10
min.
in
a
hot
oven.
Cheese
Cut
and
Sticks.
soup
sprinkle
sticks
with
in
grated
half
cheese
lengthwise,
and
bake
spread with
until
golden
butter
brown.
HOWTOCOOKIT
74
Mashed
Potatoes.
Mash
add
boiled
hot
enough
Baked
potatoes,
milk
until
medium
sized
tender, prick potato
Note
melted
If
"
and
beat
until
wash,
bake
and
salt,
creamy.
lightly
with
and
Roasted
of hot
to
baked
potatoes,
salt
brown
to
oven
Cook
with
baking
and
out
scoop
the
side,
in-
; refill shell
pepper
top.
with
the
Pare
slice
and
with
Turn
oven.
water,
min.
45
roast
and
Fried
Slice
a
with
sprinkle
and
in
Bake
Line
potatoes.
potatoes,
butter
cover.
before
baste
drain
the
and
meat
occasionally.
repeat
until
moderate
oven
buttered
a
salt, pepper
is full.
dish
about
1
baking
and
Add
flour
hot
dish
and
milk
hr.
Potatoes.
medium
cloth.
Fry
45
in
sprinkle slightlywith
into
cut
potatoes,
about
water
Cut
the
in salted
tender.
sliced
Potato
min.
10
Potatoes.
Scalloped
in cold
boil
in pan
from
until
French
and
potatoes
removed
Baked
escape.
before
potatoes
butter, paprika,
return
place potatoes
French
to
oven
Potatoes.
Tare
clean
steam
hot
fat.
off
end
one
mash
dot
allow
to
in
Potatoes.
Cut
with
bacon
or
potatoes,
brush
desired,
butter
Stuffed
to
moisten
to
butter, pepper
Potatoes.
Select
is
with
season
Drain
min.
fat,
deep
drain
eighths lengthwise,
and
dry
on
between
unglazed
soak
folds
paper
of
and
salt.
Chips.
potatoes
Fried
Sweet
Follow
in very
thin
slices
and
Potatoes.
Potatoes.
directions
for
baked
potatoes.
follow
directions
for
HOWTOCOOKIT
Candied
Sweet
Potatoes.
medium
4
sized
brown
Yi.c.
7^
potatoes
sugar
2
tb. butter
3
tps. salt
2 tb. water
Boil
thick
and
5 min.
with
in
place
make
to
buttered
on
a
butter, brown,
moderate
a
Baked
min.,
20
oven
add
the
the
to
in.
and
water
potatoes
remaining
until
or
^
lengthwise
sugar,
one-half
add
then
and
Boil
tin.
and
syrup,
slices
in
min., drain, peel, cut
20
salt
; dot
Bake
syrup.
tender.
Squash.
Cut
place
with
into
on
butter
and
salted
salt
and
and
until
water
Creamed
and
1-inch
into
cut
tender.
slices
mash
Drain,
and
and
into
white
Yz
in.
and
cubes,
in
cook
boiling salted
salt
drain,
water,
season.
Corn.
flour
c.
corn
2
1
c.
milk
1 tb. butter
Yi tsp.
tsp.
Make
salt
Y^
a
white
crumbs
and
with
sauce
Bake
be
may
butter,
c-
in
added
a
bread
flour
Fill buttered
sugar.
crumbs.
peppers
tb.
Y^.tsp. pepper
sugar
bread
Green
boiling"
with
season
2
with
in
butter.
sauce
Scalloped
bread
cook
Turnips.
Cut
1
dot
pepper,
mash.
pare
pepper
add
with
sprinkle
pan,
stringy portions;
and
Turnip.
Wash,
and
seeds
pieces,remove
shallow
a
Mashed
in-
34
and
baking
moderate
oven
crumbs
milk, add
dish
corn,
and
until
cover
brown.
if desired.
Succotash.
Cook
to the
lima
beans,
beans
cook
until
add
nearly tender,
20 to 30 min.
;
season
with
about
salt and
2
corn
c.
pepper.
Cauliflower.
Remove
tender
in
leaves, stalks, and
boilingsalted
water,
separate
drain,
add
in
pieces. Cook
seasoning
and
until
serve.
HOW
Boiled
COOK
IT
Onions.
onions
Place
drain,
the
TO
with
cover
water,
cold
with
with
and
water
boiling
cover
Season
white
in
and
water
butter,
let
salted
boiling
stand
min.
5
and
water
water;
off
; pour
cook
and
salt
and
pepper
under
skins
remove
until
der.
ten-
with
serve
a
if desired.
sauce
Spinach.
Pick
enough
water
lift out,
in
a
the
over
spinach,
allow
to
until
repeat
kettle
covered
the
all
10
sand
min.
15
in
put
a
settle, shake
to
Drain
is removed.
sand
to
roots,
remove
over
leaves
and
and
cook
well
flame.
low
a
with
pan
Asparagus.
Cut
whole
off
the
in
1-inch
or
Drain,
and
until
Stewed
20
to
half
min.;
until
water
with
white
tender.
sauce.
the
celery,
salted
boiling
celery
of
stock
cut
inch
Make
water.
and
in
half
milk.
cut
in
pieces,
a
white
and
skins,
remove
with
season
salt, pepper
and
simmer
quarters,
sugar.
Beets.
Wash
Season
in
scald
Buttered
cover
asparagus
Tomatoes.
Wash,
15
salted
serve
stalks
out
scrape
tender
using
sauce,
or
Cook
stalks.
boiling
in
butter,
the
Celery.
Wash
cook
of
parts
lengths
with
spread
Creamed
tough
and
with
with
cold
cook
in
water,
butter,
salt
boiling
peel
and
off
pepper
until
water
skins
and
and
cut
reheat.
tender;
into
drain,
quarters.
7?
HOWTOCOOKIT
Chapter XVIII
of
Sterilization
rack
in
until
with
jars
reaches
water
CANNING
cold
place
water,
on
wire
a
pan.
Surround
2.
fill with
and
jars
deep
a
JELLIES
Jars.
Wash
1.
FOR
DIRECTIONS
GENERAL
AND
JAMS
PRESERVES,
PICKLES,
boiling point
the
heat
and
water
warm
boil 15
and
gradually
min.
to
ilize
ster-
jars.
should
Rubbers
3.
be
in hot
dipped
and
water
removed
instantly.
4.
Keep
the
5.
Pass
a
allow
bubbles
Fill
6.
until
jars in boiling water
knife
silver
to
jars
down
ready
between
to
use.
fruit
and
jar
to
escape.
overflowing, put
to
sterilized
on
rubbers
and
cover.
There
Two
are
A.
kettle
Open
in
a
of
Methods
Canning.
cook
fruit
ready transfer
when
and
saucepan
is to
which
method,
to
or
tables
vege-
sterilized
jars.
B.
Cold
Pack
in the
the
and
Allowing
min.
Canned
1
c.
and
be
pack
cooked
the
fruit
and
pour
or
etables
vegit
over
water.
peel peaches,
to
sugar
1
in
peaches,
c.
according
can
cut
to
halves,
let stand
stones.
remove
night, boil
over
general directions.
Pears.
and
Wipe
core
or
root
and
1
or
it is to
is to
Peaches.
Wipe
of
in which
boiling syrup
Canned
15
jar
which
method,
c.
cook
a
water
fruit, remove
pare
whole
few
with
stem
slices of lemon
and
1
c.
sugar,
stems,
left
may
can
A
on.
be
in
cut
according
and
piece of ginger
small
added
quarters
to
to
a
syrup
made
tions.
general direc-
HOWTOCOOKIT
78
Canned
Tomatoes.
Wash,
according
Canned
scald
and
open
kettle
to
until
soft,
can
method.
each
cold
in
break
string beans,
and
2 tsp. salt to
quart, fill with
cold
halves
and
and
water
pack.
Add
according
can
method.
pack
Corn.
Canned
Remove
or
leave
to
each
cold
the
Fill
jar.
silk from
in sterilized
Pack
quart
Canned
and
husks
whole.
tsp. salt
jars,allowing 1^
overflowing
to
kernels
off the
cut
corn,
and
according
can
to
method.
pack
Peas.
Shell
each
cook
tomatoes,
Beans.
Wash
to
peel
Fill to
jar.
for cold
in
pack
and
directions
follow
and
water
to
pack canning.
1.
Use
2.
To
Pack
Preserved
of fruit and
equal weight
each
of sugar
pound
add
fruit
jars,fill with
into
PRESERVES
FOR
RULES
boiling point, skim,
sugar.
Yi
use
and
until
cook
and
syrup
heat
water;
c.
fruit
the
to
is transparent.
seal.
Strawberries.
Choose
stand
with
overflowing
GENERAL
3.
jars,adding IJ^ tsp. salt
sterilized
firm
large
1 hr.
Boil
strawberries,
for
slowly
5
mix
Put
min.
fruit
and
let
sugar,
in sterilized
jars
and
seal.
GENERAL
1.
without
2.
DIRECTIONS
Wash
fruit,remove
skins
removing
Add
FOR
only enough
through
without
Cook
a
until
sterilized
pressure
to
water
to
fruit
into
more
jelly bag;
clear
use
burning;
prevent
pieces
fruit
is
water.
fruit is soft, crushing
make
large
MAKING
seeds.
jtiicy; less juicy fruits require
3.
cut
stems,
or
JELLY
it
as
juice which
it cooks
; strain
drips through
jelly; the remaining juice when
HOWTOCOOKIT
added
pulp
to
make
utilized in fruit butter
be
may
79
or
pressed
out
to
jam.
juice
Measure
4.
Boil
5.
when
"
juice
dropped
on
and
heat
sugar.
sugar
until
the
mixture
does
not
run
plate.
a
Grape Jelly.
an
as
equal
for
directions
Follow
of sugar
measure
If fruit
jelly making.
and
juice ;
if
ripe,^
is green
as
much
use
sugar
juice.
Currant
Jelly.
directions
Follow
of
Crab
juice and
for
jelly making, using
equal
an
ure
meas-
sugar.
Apple Jelly.
Follow
to
sugar
of
part
one
for
jelly making, using
be
may
added
4
6 oranges
lemons
let stand
slice fruit,add
night. Cook
over
much
as
Pour
parts
of
juices, e.g., plum,
improve
to
the
flavor.
as
sugar
sterilized
into
c.
sugar
water
and
Wash
add
3
Marmalade.
Orange
2
fruit
juice. Other
leaves
geranium
or
grape
directions
the
twice
slowly
fruit.
1 hr.
Cook
glasses, seal
much
as
and
as
the
Weigh
hr.
1
water
until
or
fruit;
fruit and
it stiffens.
cover.
Cranberry Conserve.
4
qt. cranberries
IjE^c.
Yz
c.
raisins
25
min.
jars ; when
or
walnut
meats
(juiceand grated
rind)
cook
and
through
c.
2 oranges
water
Wash
Press
1
a
until
cranberries
strainer, add
the
cool seal.
mixture
in
water
until
they
remaining ingredients
is thick.
Pour
into
and
burst.
cook
sterilized
HOWTOCOOKIT
80
Conserve.
Grape
4
1 lb. walnut
qts. grapes
6
3
oranges
Wash
until
soft
from
oranges,
equal
and
add
broken
of
Note
Chili
skins.
Remove
until
pulp
pulp and
ready
an
jelly, add
to
glasses.
juice
add
and
; measure
sterilized
into
Cook
When
cool
onions
and
parafine.
melted
Grapes should
"
and
skins
and
Simmer
pour
raisins
sieve.
a
raisins
sugar.
and
nuts
with
to
lbs.
pulp
separate
through
press
amount
cover
and
grapes
meats
be
not
ripe.
over
Sauce.
ripe tomatoes
12
4 red
2
1
peppers
1 tb. salt
tsp. nutmeg
onions
4
1
tsp. cinnamon
3^
1
tsp. allspice
1
Peel
and
until
cook
fire add
slice
chop
tomatoes,
reduced
one-half.
vinegar, sugar
and
c.
sugar
tsp cloves
and
peppers
before
Just
spices ;
vinegar
c.
boil
removing
up
and
once
from
the
seal.
Piccalilli.
y-2.
peck green
red
8
1
salt
c.
vegetables in medium
Cut
stand
over
Chow
Chow.
night, drain,
1 qt.
y^
Cut
c.
scald
in
string beans
mustard,
beans, cauliflower
boiling brine,
in weak
head
6
green
6
onions
1
qt.
sized
cauliflower
1
with
celery
let stand
vinegar, drain
and
and
over
seal.
cauliflower
1
peppers
bunch
Yz
tomatoes
peppers
vinegar
pieces, mix
vinegar and
with
drain, then
qt. small
1
qt. cucumbers
1
qt. vinegar
in
small
night, wash
seal.
onions
1
onions
salt,let
and
pieces, cover
drain, scald
HOW
82
TO
COOK
XIX
Chapter
TABLE
Table
1.
padding
2.
The
3.
A
placed
should
be
placed
For
5.
in
used
left, with
6.
on
of the
Doilies
may
The
the
Salt
At
order
to
e.g.,
oyster
with
the
with
the
a
and
square
plate
dinner
; a
runners
or
be
may
bread,
plates containing
at
"
Do
of the
each
for
space
person,
glass.
is
plate is placed
should
the
knives
plate.
to
each
all the
forks
Additional
silver
two
placed, in
are
three
knife.
the
without
than
more
left
upper
of
used
are
left; place
place
tip
accessible
be
plate the
that
the
at
the
placed beyond
the
not
the
knives
to
be
pieces of
may
be
the
"
used
silver
brought
course.
English,
or
table, the
soup,
or
doilies
on
means
forks
and
used,
side
used
shakers
forks
form
to
towards
edge
breakfast
butter
and
right of
knives.
either
on
open
and
glass
the
be
the
be
bread
pepper
covers.
twice
"cover"
plate, the
and
folded
biscuits.
or
term
The
8.
be
be
tablecloth.
its china, silver
with
fern, if used, should
a
table.
or
place
smooth.
times.
luncheon
crackers, cakes
7.
three
or
straight and
of the
should
is folded
laid
be
of flowers
center
exact
the
at
napkin
should
centerpiece
Napkin
4.
to
cloth
silence
or
tablecloth
in the
placed
the
SETTING
TABLE
table.
the
of
SERVICE
FOR
RULES
IT
OF
Family
Style
host
serving
salad
when
another.
STYLES
no
and
maid
"
the
dessert.
serves
SERVICE
TABLE
Where
main
The
it may
the
food
the
courses,
food
be
is
is served
hostess
passed by
passed
from
one
on
the
serving
the
ress,
waitperson
HOW
Russian
food
the
all
Where
IT
COOK
TO
is
83
served
from
the
pantry.
the
food
"
This
the
is
formal
most
what
Is
Compromise
table
of
type
the
from
the
and
pantry
the
half
implies,
name
"
served
service.
half
other
from
the
is
table.
Suggestions.
Cold
foods
Hot
foods
served
are
served
are
planning
1.
Variety
MAKING
Is
be
the
give
demands
Body
should
points
following
phasized.
em-
food.
in
contrast
be
"
value
food
most
Foods
consideration.
important
most
a
"
which
the
menus
Cost
2.
dishes.
hot
on
MENU
In
dishes.
cold
on
for
the
least
should
money
chosen.
Foods
Season
3.
in
used
have
season
flavor,
better
"
,
be
5.
In
Age
food
"
expenscive.
planning
e.g.,
than
Growing
a
a
man
working
man
doing
persons
the
menus
"
considered;
solid
more
less
are
Occupation
4.
to
and
nutritious
more
clerical
require
out
of
occupation
doors
requires
work.
more
hearty
food.
is
HOW
84
TO
are
entertain
to
She
her
and
purse
the
simple,
the
hostess
herself
minute
and
used,
her
than
fully
six, success-
is
carefully executed,
and
that
and
the
allowing
little last
very
hostess
few
a
the
This
charm.
personal
require only
her
give.
to
menu
would
before
guests
of
the
poise
possesses
to-day
size
desires
more
maid
a
work
the
upon
she
not
of
hostess
providing
without
of
the
depending
friends,
preparation, thus
greet
all
for
ways
entertainment
few
a
plan
be
may
of
type
luncheon
at
to
friends,
entertain
may
menu
pleasant
many
IT
LUNCHEON
THE
There
COOK
minutes
i-sserved.
luncheon
Grapefruit
Chicken
Patty with
Peas
Butter
Rolls
Lettuce,
Baked
Saltines
Dressing
Russian
Caramel
Custard,
Sauce
Coffee
Cream
Sugar
grapefruit
The
and
in the
set
and
be
other
ingredients ready
before
purchased
the
at
be
ready
and
may
be
be
may
in
waiting
a
chicken
creamed
The
boiler.
double
a
the
bakery,
or
cream,
in
and
should
to
set
luncheon
dressing
cool
an
lettuce
until
place
time.
Baked
to
may
before
evening
the
prepared
chill.
to
cases
serving
set
icebox
Patty
hour
and
be
could
custard
made
in
early
the
and
morning
cool.
The
selection
the
extent
prepared
success
of
the
of the
in advance,
the
will
menu
meal,
for
determine
if the
food
last-minute
anxieties
of
in
to
a
chosen
can
be
will
great
greatly
lessened.
Simplicity is
without
help.
the
keynote
success
serving
a
be
luncheon
COOK
TO
HOW
IT
AFTERNOON
Is
small
very
long
A
formal
the
around
in
porch
refreshments
cakes
cookies,
nuts
sandwiches
table
candles
and
placed
served.
may
guests
will
in
set
the
This
wagon
be
is
and
done
when
used
sit
around
to
at
the
advantage
and
use
is
party
at
the
a
tea
small
small
wagon
and
Tea
luncheon
The
cover,
cakes
and
may
around
large
A
where
as
be
to
one.
party
on
The
tea.
stand
a
or
menu.
candy
will
two
Bonbons
a
a
or
informal
with
a
is
thing.
elaborate
guests
the
afternoon
drink.
more
room
the
to
sandwiches,
iced
or
sandwiches,
table
served
dainty
served
The
be
the
dining
the
flowers.
on
tea
to
may
be
may
of
is
It
friends.
informal
very
a
introduce
to
winter
a
a
cream,
added
usually
are
and
table.
ice
on
becomes
her
list
guest
hostess
when
yet
fireplace
consist
usually
or
and
it
a
of
number
a
a
summer,
by
given
to
the
when
used
for
entertainment
provide
often
entertaining,
of
intimates
three
is
guest
type
will
sometimes
is
tea
out-of-town
an
be
but
group,
one.
TEA
that
institution
an
85
a
tea
the
serving"
HOW
86
MENUS
SUPPER
FOR
Menu
Cream
TO
of
Macaroni
No.
LUNCHEON
OR
No.
Menu
Soup
Butter
Peaches
Cookies
of
Cream
Potato,
Cheese
Bread
Sliced
IT
1
Tomato
and
COOK
Apple
Butter
Celery
and
Chocolate
No.
Soup
Nut
Corn
Salad
Muffins
Pudding
Whipped
Menu
3
Cream
2
Menu
No.
4
Canteloupe
Meat
Rolls
Scalloped
Cottage
Lemon
Lamb
Loaf
Pudding
Sauce
Potato
Butter
Stew
Graham
Sliced
Plain
Oranges
Cake
Bread
FOR
MENUS
Tomatoes
Potatoes
Mashed
with
Roast
Lamb
Green
Peas
No.
Pudding
Vanilla
Sauce
No.
Candied
Beef
Betty,
Sweet
Potatoes
Lettuce
Onions
Potatoes
Roasted
Brown
Ham
Spinach
Bouillon
Creamed
4
2
Fried
Roast
Jelly
Potatoes
Baked
Menu
Menu
Mint
Delmonico
Pie
Apple
Soup
Chicken
Bluefish
Broiled
3
No.
Menu
Cup
Fruit
Stewed
DINNER
1
No.
Menu
87
IT
COOK
TO
HOW
Hard
Sauce
French
Washington
Dressing
Pic
HOW
MENUS
TO
FOR
COOK
HOLIDAY
PARTIES
Valentine
Color
IT
Party
Scheme
Red
Decorations
Hearts
Menu
and
Ice
Shaped
Cream
Cakes
luncheon
for
nuts
two
and
and
a
be
may
four
or
where
Party
guests
doilies
bowl,
low
Coffee
Valentine
ten
or
Valentines
Butter
Heart
eight
Candles
Salad
Rolls
the
White
:"
Waldorf
For
Red
Roses,
Red
Favors
and
they
used.
A
candles
valentine
are
for
not
are
sit
to
place
the
of
holders,
makes
a
than
more
around
centerpiece
silver
in
each
there
table,
flowers
heart
very
in
baskets
attractive
table.
H
Apples
salad
be
may
dressing,
with
celery
with
white
add
to
a
the
returned
leaves
and
scooped
a
appearance
the
to
rather
dot
out,
of
of
than
mixed
apple
lettuce.
the
red
in
the
table.
center
with
cases
Little
are
celery,
and
cakes
nuts,
garnished
frosted
appropriate
and
HOWTOCOOKIT
90
May
Color
for
Party
Scheme:
Children
Pink,
Blue,
Lavendar.
and
Decorations
Mayflowers
Favors
Menu
Green
Yellow,
Dolls
Paper
in delicate
colors
:
"
Jelly Sandwiches
Raisin
Vanilla
If the
lawn
; in
with
a
and
A
a
weather
the
it extend
around
place
low
a
face
filled
lunch
the
bowl
of
the
dressed
in
a
with
each
is served
child
for
the
from
delicate
color
each
at
place.
centerpiece, and
a
dance
might
doll
her
Pink
Decorations
Small
Strawberry
Salad
Nut
and
Ice
Sandwiches
Salad
"
cakes
each
Cakes
Cofltee
combination
A
and
with
Sandwiches
Cream
Cream
frosting and
Cakes
Wedding
Olive
Small
Baskets
"
Cheese
served
White
:
Fruit
marshmallow,
and
Candles,
Roses,
Favors
Menu
Bride
June
Scheme
Color
when
and
or
Maypole.
Shower
Fruit
pretty
for
used
porch
place-lollypop dolls
marshmallows
be
the
on
Mayflowers
to
Maj'pole might
the
table
the
ribbons
dififerent colored
Maybasket
Cookies
arrange
marshmallow
Sandwiches
Cream
permits
center
miniature
before
Ice
Nut
and
strawberries
fruit
salad
be
may
one
to
equally significantfavor.
Sugar
of
fresh
will
make
pineapple,
a
delicious
grapes,
salad
dressing.
frosted
contain
with
a
a
heavy
ring, thimble,
decorated
penny
or
an
HOVVTOCOOKIT
A
useful
buy
be
of
shower
suitcase
a
delivered
bag
or
by
a
or
lawn
holiday
coolest
available
the
beach
if the
party
spot
should
Menu
; it may
arrive.
guests
the
porch
after
be
given
in the
is to
is
it may
be
card
a
noon.
after-
automobile
The
in
celebrated
usually
an
mountains.
the
trip,a day
refreshments
at
tant
impor-
are
carefully planned.
be
:
"
Potato
Buttered
and
salad
Cream
Cake
be
may
Ale
in
paper,
a
without
cake
a
placed
in oiled
wrapped
and
Sandwiches
Ham
Ginger
The
Salad
Egg
Rolls
Ice
along,
on
the
to
arrange
may
July Picnic
of
summer
"
before
and
unique
toilet accessories
boy just
served
the
in the
or
and
in
guests
fill it with
4th
A
The
be
is very
with
away
bride.
and
might
the
on
go
messenger
Refreshments
party,
to
prospective
the
to
things
91
containers,
paper
freezer
of ice
frosting,such
as
the
wiches
sand-
brought
cream
angel
or
sponge
cake.
The
ale
ginger
freezer.
Pickles
olives
and
Beach
A
A
a
swim
A
fire is built
cut
be
in the
has
steak
in
up
relish
is
the
steak
in
Party
of the
minds
a
always
are
the
to
may
make
cake,
a
be
steak
long
a
the
picnic.
refreshments
especially
participants,more
refreshment.
beach
to
a
ale
fit in
little later
or
roasted
are
placed
and
frankfurters
fruit, ginger
at
August
frankfurters
stick
toasted
or
relished
in the
cream
party.
popular
or
ice
the
always enjoyable and
preceded
roast
with
packed
portions large enough
attached
mallovvs
is
party
uppermost
are
if
beach
be
might
a
over
;
the
the
steak
finger roll
the
mustard
fire.
and
; it may
Marsbpepper
appetizing; doughnuts,
more
coffee
"
When
may
be
served,
all de-
HOWTOCOOKIT
92
pending
takes
the weather
upon
the guests, for
and
part in suggesting the
refreshments
usually
for
everyone
of
party
a
this
kind.
Thanksgiving
Color
Party
Scheme
Red
Decorations
Horn
of
and
Turkeys
Menu
:"
"
Lobster
and
Bread
Grape
and
Nut
Baked
of
the
plenty
center
be
may
The
whipped
used.
The
Saltines
a
large
salad
of
the
each
when
Menu
baked
near
Holly
house
and
and
spoonful of
a
Green
and
Wreaths
Evergreen
guests.
room
the
style.
Favors
is
the
Cookies
evening.
may
the
The
be
Punch
open
greet
to
sandwiches,
punch
may
dance
is
distributed
not
and
ice
be
play
cakes
placed
being held,
refreshments
may
for
a
of
number
a
do
refreshments
Fruit
where
Sandv-iches
Cheese
Ice
Dainty
part.
during
dance.
out
on
Dance
Cream
Jelly and
dancing
the
the
gprapes,
"
the
refresh
place
horn
served
taken
be
Red
Fruit
important
with
and
nuts,
a
apple.
Raspberry
people
made
be
or
:
Currant
for
of fruit
should
apples
Scheme
Decorations
When
basket
and
Christmas
Color
Cream
may
marshmallow
jelly;
on
Sandwiches
Salad
table
with
cream
Butter
of the
centers
cavitj' filled
Patty
Apples, Whipped
cherries, pineapple,
lettuce.
; Fruit
Plenty
Favors
In
Gold
be
on
young
such
serve
a
an
to
table
and
enjoyed
served
buffet
to-find-your-partner
HOW
Sour
Cream
Cake
TO
21
COOK
IT
93
COOK
TO
HOW
"4
COOKIES,
IT
WAFERS
Page
Page
General
Directions
Chocolate
Cookies
Nut
Cookies
Cream
Strawberry
Quick
Filling
Puff
Eclair
Chocolate
Fig
Filling
Frosting
Cream
Nut
and
Filling
Filling
Frosting
Fudge
Ginger
24
Jelly Filled Cookies
24
Molasses
FROSTINGS
CAKE
Cream
23
Fudge
Marshmallow
Chocolate
Fudge
Fudge
Sugar
Brown
Caramels
Mint
Molasses
Taffy
25
Mocha
25
Chocolate
26
Cocoanut
Cream
26
Chocolate
Marshmallow
Mush
Cereal
Fried
of
Cream
with
Wheat
Raisins
Scotch
29
Puffed
Rice
29
Peanut
29
Salted
30
Glace
27
30
31
Balls
31
Brittle
31
Nuts
31
Nuts
or
Fruits
32
V.
33
Boiled
Rice
33
Steamed
Rice
34
33
Boiled
Macaroni
34
33
Baked
Macaroni
Rarebit
35
EGGS.
Cooked
Cooked
Scrambled
34
with
34
VI.
Chapter
35
Pudding
Cheese
Cheese
VII.
Chapter
36
Golden-rod
rf6
Foamy
36
Omelet
36
3"
FISH.
Selection
of
Fish
Chapter
37
VIII.
Salmon
Loaf
38
Fish
38
Fish
37
Broiled
Dressing
37
Boiled
37
Scalloped
Creamed
Fish
Cod
Fish
Sauted
Fish
"Fried
Fudge
Chapter
Welch
Cod
Frosting
Biscuits
Butter
35
Baked
27
27
IV.
Cocoanut
Fondue
Fish
26
Frosting
28
Cheese
Hard
26
Frosting
29
DISHES.
CHEESE
Soft
Frosting
30
Methods
Meal
Corn
25
FILLINGS
and
CEREALS.
General
Cookies
Boiled
Chapter
Fudge
Peanut
Maple
24
26
Directions
Butter
Peanut
24
25
CANDY.
General
Snaps
or
Cakes
Balls
Baked
Smelts
Fish
37
Creamed
38
Oyster
38
Fish
38
Oysters
Crab
Meat
39
39
Stew
39
Chowder
39
HOW
ICES.
SHERBETS,
CREAMS.
ICE
IT
COOK
TO
95
IX.
Chapter
Page
Page
Directions
Vanilla
for
Ice
Chocolate
Freezing
Cream
Ice
Ice
40
Orange
Ice
41
Ice
41
40
Lemon
Coffee
Ice
Cream
40
Pienapple
Peach
Ice
Cream
40
Coffee
Banana
Ice
Cream
40
Custard
Cream
of
Meat
41
43
X.
43
Veal
46
Croquettes
LAMB
Broiled
Pan
Steak
Beef
Roast
Beef
Clarified
Chops
or
cakes
Hamburg
Roast
Pot
43
Steak
Broiled
Broiled
Gravy
Fat
Steak
Loaf
Meat
Hash
Pie
Meat
Dried
Cream
Beef
Lamb
Roast
Lamb
43
Dumplings
44
Broiled
44
Liver
45
Boiled
45
Ham
45
CHICKEN
45
To
Cutlets
46
Veal
Loaf
46
PASTRY.
48
Souffle
48
and
Flaky
Apple
Pie
51
Rhubarb
Cocoanut
Custard
Meringue
Lemon
Pie
Pie
Pie
Custard
Custard
Floating Island
Cream
Chocolate
Coffee
Orange
49
52
53
53
Pie
Prune
51
Peach
Pie
52
53
53
54
Pie
Cranberry
52
Custard
Caramel
Pie
Pie
51
Cream
Cream
Whip
XII.
Chapter
PUDDINGS.
Baked
49
Pie
Pie
52
Meringue
Soft
Cream
51
Sponge
48
49
XI.
Pastry
Lemon
Chicken
Croquettes
Chicken
Blueberry
Pumpkin
a
Chicken
50
Crust
Clean
Chicken
Roast
Cocoanut
Directions
48
Ham
50
General
47
Bacon
Dress
Chapter
47
Bacon
and
Stewed
Veal
47
47
Pork
Roast
VEAL
46
Dumplings
with
PORK
44
45
Mutton
or
Stew
43
44
Roast
Swiss
Prune
Sherbet
Mousse
Chapter
BEEF
Pie
41
41
MEATS.
Care
Cream
57
Betty
55
Brown
55
Delmonico
55
Chocolate
55
Baked
56
Tapioca
56
Apple
Pudding
Pudding
Bread
Rice
Tapioca
56
Gelatine,
56
Lemon
General
Gelatine
57
57
Puding
Cream
57
Pudding
57
Pudding
57
Directions
58
58
HOW
96
TO
COOK
IT
Page
Fruit
Gelatine
Gelatine
Coffee
Whipped
Snow
Gelatine
Raspberry
Pudding
Spanish
59
Macaroon
59
Steamed
Cream
59
Pudding
60
Pudding
60
59
SALAD
SALADS,
Rules
for
Kinds
of
Salad
Kinds
of
Salads
Chicken
Page
59
Salad
Making
Plants
Salad
Ham
and
Celery
Crab
Meat
Salad
Salad
DRESSINGS.
Chapter
61
AJberta
61
Waldorf
61
Fruit
61
Tomato
62
Potato
62
Potato, Apple
XIII.
Salad
62
Salad
63
Salad
63
Gelatine
and
Egg
Salad
63
Salad
Nut
and
63
Salad
63
Lobster
Salad
62
French
Salmon
Salad
62
Mayonnaise
Dressing
64
Stuffed
Egg
62
Fruit
Dressing
64
Salad
and
Cheese, Pear
Green
62
SANDWICHES.
Directions
General
65
Sauce
Drawn
Butter
Hollandaise
Mint
Sauce
Sauce
Tomato
Egg
Sauce
Sauce
Sauce
Tartar
Sauce
Cheese
Sauce
Sauce
Chapter
66
Hard
Sauce
66
Caramel
Sauce
68
66
Custard
Sauce
68
66
Whipped
67
Chocolate
Sauce
67
Cranberry
67
Apple
68
Apricot
SOUPS.
Bouillon
Split
Pea
Clear
Tomato
Cream
of
Tomato
Cream
of
Corn
Cream
of
Pea
Soup
Soup
Soup
Soup
Soup
Chapter
Sauce
69
69
Sauce
Sauce
68
69
Sauce
Foamy
Soup
Sauce
MarshmaJlow
Prune
Vegetable
Cream
Chocolate
Rhubarb
Stock
68
67
67
Brown
65
FilKngs
XV.
67
Lemon
64
XiV.
Sandwich
Sauce
or
64
Dressing
Vanilla
Orange
63
Dressing
Boiled
Chapter
SAUCES.
White
Salad
Russian
Salad
Pepper
Dressing
"9
Sauce
69
Sauce
69
Sauce
69
XVI.
Soup
70
Cream
of Celery
70
Cream
of
70
SOUP
ACCOMPANIMENTS
Potato
Soup
72
73
73
71
Croutons
71
Soup
71
Cheese
Straws
72
71
Cheese
Sticks
72
72
72
Sticks
72
Results
Perfect taking
The
is
employ
to
and
cake
the
The
right
and
texture
uniform
and
pure
and
evenly,
purity,
gives
able
dependthe
appetizing
ance.
appear-
perfect
and
strength
bread
of
qualities
keeping
is
that
raises
home-baking
in
success
leavener
a
that
one
"
of
essential
first
RUMFORD
The
Wholesome
BAKING
insures
breads
whiter,
it
"
the
wheat
know
as
the
loses
in
Rutnford
why
a
raises
FREE
book:
"
Let
us
"The
RUMFORD
Grocers
send
Rumford
you,
and
"
free,
Modern
COMPANY,
you
Everywhere
copy
of
helpful
our
will
it
leavener*
a
stores
re-
fine
commend
food-experts
economical
hot
milling.
day,
baking
prominent
At
of
and
which
properties
process
next
healthful and
just right,
baking
the
and
cake
lighter
sweeter,
health-giving
flour
Try
POWDER
cook
Methods
of
Cooking."
Pro^dence,
R.
I.
^
i
t
e
^e
z
t
s
a. u
We
demand
and
if
vt^e
We
We
Them
expert
^staurant
Salads
Tea
Desserts
Quick-Bites
delightfully bright
waitress
highest
Foods
in Our
in Our
the
and
them.
use
Lunches
Afternoon
fldl
and
Them
^ut
Serve
Dinners
buy
flavorings
of
be
must
world
the
that
eggs,
sugar,
to
are
Here
best
very
else
everything
grade
Materials
Use
the
Flour,
provides.
Cook
Finer
Than
Bakery
and
t
n
Home
No
Uses
We
a
Best
The
^
r
service
and
attractive
and
a
place,
constantly
changed
menu.
Restdwurd^nt
Dietz
dwnd
249
Bridge
Bd^kery
St,
Near
Springfield,
^^Dietz
Bread
is
Main
St,
Mass.
Good
vnth
Bread."
Harry H. Lane
Wholesale
Confectioners
and
Prompt
Service
"
HIGHEST
FLOUR
GRADE
Springfield,
Bldg.,
of Trade
Mass.
boston
and
Providence
Worcester
for
FRUIT
Street
CO.
wood
8l
Virginia
83
TAYLOR
SANDS.
in
best
always
AMERICA'S
Board
Goods
bleached
Never
Branches
Quality
W.C.
breakfast
'
'
Of
that you
SURE
But make
BELDING
always!
course-
Store
A
only fresh, scientifically
serve
of Quality
ripened fruits.
Do
lohere
know
you
YOUR
Groceries
buy"f
dealer
Meats
Provisions
BOND!
Brothers
of
BONDI
Delivered
Orders
Promptly (
Fruit
Pioneer
The
House
\
England
New
BLDG.
Springfield,
Mass.
457
State
Springfield,
Street
Mass.
The
most
busy housewife s
vexing problem:
^'What
for
dessert
tonighf s dinner?'^
flYou need
brain
your
longer rack
trying to think of something
the family appetite. Your
tempt
to
new
no
telephone wiD
bring you
the
most
cious
deli-
dessert there is:
INDESSrS
Cream
Ice
c4ll fl3L'vors"
including
brick
to
the
Have
use
Sultana
Indessi's is
tried
Indessi's
PUDDINGS?
that
-
TO
INDESSI"
495
s
no
Rolls
STRAWBERRY
A.
Indessi
we
cream!
you
Bo
freely
NOTHING
wonder
No
leadingice
it
and
goods
CANNED.
bulk
children,as
die youngest
in
and
serve
may
barreled
f"'vorite.
everywhere
Sold
flYou
YOUl^
T
DA
Highland Dairy
Berkshire
Springfield,
Avenue
Massachusetts
"
a
rart
treat!
z
here is
The
always
The
WORTHY
I h6
most
will
cooks
find
you
then
be
best
efforts.
in
she
music
moment's
for
a
furnishes
dance
at
her
model
our
food
"eat
just
a
in comfort"
carefully
as
herself
she
as
prices
modest
at
may
pared
pre-
serves.
IllJv
notice.
And
M
HALL,
QHARLES
to
sure
place
best
in
over-night
sto-p
ch"im
taurant
res-
h"i.
Ibotel
ortb)?
Inc.
The
Hall
upilain
delightful
our
IE
to
The
will
she
Cafeteria
where
or
own
from
respite
kitchen
Phonog(r"ph
entertains
times
such
find
Edison
an
good
and
now
by her
jaded
At
It
of
peo-
pJein the home
where
WORTHY
expert
great attraction
for young
The
WORTHY
town
"
BuUding
Springfield,
Mc
Springfield,
Massachusetts
Every Meal
a
Pleasant
Memory!
The
No.
HIGHLAND
10
piece
set
blades.
Hotel
pinned
sharp
Waterproof
in.
Price
Cutlery
forks
knives,
Ground
illustrated.
Set
247
of
and
and
rubberoid
per
set
spatulas,
hand
handles.
$4.60
R. A. Fife Corporation
Mass.
Springfield,
in
Specialists
Kitchen
School
New
Mamaroneck.
Write
for
and
Home
Appliances
Catalog:
No.
York
F17.
honed
Blades
a?
-Nature
packs millions
of
energizing, life giving
V
I T
-
A
MI
N
E
all
into
and
If
But most
it
S
good
FRUITS-
VEGETABLES
housewives killthem
by over
loses
Cabbage, for instance,entirely
derful vitamine
y,
if you
content
.
lenghtof
cooking.
its
cook
vfon-
it any
time.
^
garden
or
Orchard
of GETTING
sure
BUY-eat
you
"
plentyof
cooked
vegetables"
"We
Have
make
To
an
It!
allthe vitamines
fresh fruitsand green
littleas
as
possible.Serve
SALADS.
more
J.
Henry
Perkins
FRUITS
Wholesale
Ihvight
435
You
may
St,
at
And
tomatoes,
Market
t
Square
MASSACHUSETTS
safeh
unexplained
PRODUCE
and
SPRINGFIELD,
N.B.
Co.
cook
their i/Hamines
reason
by
TOMATOES
the
')"ay,
are
as
long
are
as
not
you
please.
For
lost in cooking.
especially rich
in
Vitamines.
some
"Quality
There is
in
Oooch
and
Service"-
flavor
a
JACKSON'S
CHOCOLATES
We
are
distributors
(or the
of
line ot
5c
And
a
in
which
th^
you
largest
r
s
"iiy-
the
will find in
no
others,regardless
price.
mere
that is because of the tnagic"recipe"which
Tell HIM
that you
next
"Jackson's"
want
time!
BOOTH-TOWNSEND
Wholesale
42
CO.
Confectioners
Mass.
Springfield,
Taylor Street,
has
all
Mother
FRESH
only
Jacksonmakers know.
original flavor
the
Nature
put
into
the
that
nut
Improve your everydaydisheswith
a
of Diomedary.
sprinkling
For
collectionof Date and Cocoanul
send for
our
"One
Hundred
a
choice
rfcipft,
Delights",
DepartmentA A, The Hills Brothers G",,
York City.
375 WashingtonSt..New
;iililiS:I^EtII"fc
feit^^
THE
HILLS
BROTHERS
CO.. NEW
YORK
HANDY'S
Delicious
'Roast
-the
Ham
ham
satisfactory
most
for
t
fryingand boiling.
And
it
of your
any
friends who
picnictripswill
on
makes
have
tell you
taken
that it
the finest
SANDWICHES
one
tasted.
ever
Sandwiches
when
H.
Try
time
next
the "crowd"
you
on
go
in for
drops
HANDY
L.
Mamifacturers
Wholesale
LARD.
outing or
an
tea.
of
SAUSAGE
DRESSED
31-45
PRODUCTS
Dealers
BEEF.
BUTTER.
In
PORK.
EGGS.
HAMS.
CHEESE.
Hampden
tSee
the
the
Roast
Ham
recipe
Street
Boiled
Ham
recipe
on
on
page
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POULTRY.
ETC.
Spring^field, Mass.
*See
Ham
Compdwny
GRADE
HIGH
CHICAGO
Handy
some
47
48
rCOOKING
Apparatusfor
Hotels,
Schools
and
Institutions
Qpecialists
"^C
H
in
I N
A
,
GLASS
and
SILVERWARE
and
quality Cook-
ing Utensils.
Call,
write,
telegraph"and
will be
at
your
Morandi
telephone
an
or
expert
service.
Proctor
Manufacturers
86
and
88
Washington
BOSTON
St.
Company
Use
MINER'S
BEST
COCOA
and
Baking' Chocolate
in
connection
HANDY
with
in
recipes
CHOCOLATE
thit
book.
COMPANY
Sprinifield,
Ma"".
Look! -Read! -THINK!.
A
carpenter
with
one
good
does
tool.
Don't
pastry with Bread
_Fine
all his work
and
try
make
Flour.
Gold
Fancy PASTRY
is milled
do
not
from soft
FLOlHt
ivhcte
TRY
"wtnter
"=a)hea.i
it!
have
teen
If you
using bread
will be
flour for pastry, yov
surprised and
jyleased.
E. O. Smith
Company
Distributors
-JSpringf ield
.-^"
.i-"
ii.
Massachusetts'
Clean, wholesome
MILK
rich, delicioiis
and
CREA
You
will find
tested
milk
and
we
that
always
aeam
and
SAFE.
know
by
fiesh,sweet
And
laboratory-
our
bottle
every
send
we
rich in the elements
analysis
is
oiut
that make
ior
sturdy health.
Serve
as
a
BEVERAGE
you
then
the
Ralph
"
delivered
Milk
at
your
your
use
in your
can
watch
on
the
roses
youngters' cheeks!
WEEKS
Pasteurized
Chicopee,
milk
our
and
Cieam
doorstep
Mass
table
ever
it when-
cooking
"
come
into
Flour
Komo
for
better
Insist on
havingyour
with
high grade flour,makes white
Bread
this
and
Grocer
will make
Sold
delicious
by alt grocers*
Haskell-Adams
Wholesale
137
Lyman
supplyyou
Co.
Distributors
St., Springfield, Mass.
Pastry
Gas
THE
of white
makes
fittings,
RANGES
OF
QUEEN
No.
Made
Range
1837 E
with
enamel
porcelain
your
kitchen
and cheerfiiL
sanitary
needed
scrubbing
^justa damp
Qualityis spotless.
No
"
Your
food will be cleaner and
the
on
have
We
The
white
snow
taste
better when
of Quality
styles
is among
want
THE BURDEN-BRYANT
Coal, Gas
STOVE
REPAIR
Lyman
Street,
and
your
cooked
Oil
Gas
Ranges.
them.
y^orQualityCookingWe Recommend
109-111
cloth and
Quality.
all sizes and
range you
nickel
sparkling
QualityRanges
CO.
HOUSE
Mass.
Springfield,
Ranges and
Refrigerators
Forbes
The
"
Wallace
HODSEFURNISHINGS
STORE
{In the
is
Here
complete
a
in
need
possible
the
A
Specialized
In
of
in
the
in
help
in
cutter,
liquids
discover
visit
you
household
and
To
Have
Newest
and
new
"
the
Merchandise
at
IS
THE
the
FORBES
but
SPECIAL
AIM
new
a
brushes,
other
the
Possible
OF
THIS
STORE.
"
WALLACE
in
lines
ducing
intro-
efficiency
section
device
countless
Lowest
staple
also
to
this
perhaps
HOUSEFURrsiSHINGS
-
it is
-
household
new
some
-
pertaining
housekeeping
cream
w^iipper,
polishes, and just
your
a
hold
house-
every
varieties
regular
assortments,
features
Whenever
-
the
only
not
large
newest
housekeeping.
to
to
Store
Detail
Every
providing
merchandise
certain
in itself, catering
satisfactory, attractive
store
most
assemble.
to
Successful
basement)
you
that
in
are
will
vegetable
cleaning
things.
Best
Price.