Book

^^Ff

GoipghtN"
COPYRIGHT DEPOSIT.

ES

rA B L

I S

H E J)

IHl

THE

Western Musical Conservatory

Emporia, Kansas

A Thorough Training School

for

Music and Elocution Students

The School occupies

a building in

which the upper floors are designed for

clusive use, with well arranged teaching, class and practice

and recital hall. Students can enterat any time.

If you expect

to

study Music,

in

any of its branches, send for circular and full

formation,

R.

S.

ex-

its

rooms

in-

to

CHASE, Emporia, Kansas

Our Qoods
Keep Step
With Progress
Every up-to-date food
here, provided it

some.

method
tomers

is

is

whole-

Every modern
for giving

our cus-

promptness

and

used.

We

best service

is

keep in close toucli with

end-of-the-century

We

don't stop at expense,

if

we can make our

ideas.

service better.

JONES & STONE

TELEPHONE

32

THE RELIABLE GROCERS

PRESBYTERIAN COOK HOOK

Buy Your Goods Here and Be

Satisfied.

Your Money Back

If

Not As Represented

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Emporia, Kansas

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EmiDorIa, K.ansas
...All

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White Show Case

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&>treet

Etc., is

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supply you with the daily papers, the latest periodicals, good cigars and tine
bonbons. Subscriptions taken for all magazines
IVI

FR

S.

MAUDE ST-OCK

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I_ I_

PRESBYTEKIAN COOK BOOK

"D. D. Williams

& Company"

on a packagre of jewelry or cut a:lass carries as much of a yuar-.

antee as to quality and style, as ''Sterlinji" stamped on
a piece of silver, carries as to

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genuineness.

Watches, Clocks, Jewelry, Cut Glass and Choice

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J^lcCARTY'S

Presbyterian

Cook Book

PUBLISHED BY

The Aid

Society of the First Presbyterian Church

EMPORIA, KANSAS

< >C

LIBRARY
Two

of

CONGRESS

Copies Received

OCT 12 1906
^Copyn^t^Emy

clXss

COPY

xxcno.
B.

Copyrighted by

The Aid Society of the First Presbyterian Church

Emporia, Kansas

i**

First Presbyterian Church. Emporia. Kansas

TO THOSE PLUCKY HOUSEWIVES

Who master their work
it

to

the
of

master them,

this

Women of the First

Emporia^ Kansas

instead of allowing

book

is

dedicated

by

Presbyterian church

::::::::

Preface
In compiling this book the committee has tried to profit
criticisms of the previous cook books.
It has
labored to maintain the high standard of the first books, and

by the kindly

wherever possible to surpass them. In asking the public for the

same generous patronage they have accorded us in the past, we
feel we are giving in return a book that will make the culinary
way clear to the new housekeeper, and solve many perplexing
questions for the cook of more experience.

We

wish to thank our friends for their generosity in supplying the hundreds of recipes with which the book is filled.

Many, just as good have been reluctantly discarded, because they

were duplicates. Some have been lost, as they were written in
pencil, or on both sides of the paper. Some have been unsigned
and could not be credited. But in every case
be as just as our friends were generous.

we have

tried to

The business public has been courteous and generous

way of advertising and we are very grateful.

to us

in the

We

recommend our book

and be
work.
eat

filled,

to you, for your sake that you may

and for our sake that God maj^ prosper in His

PRESS OF
THE GAZETTE
EMPORIA. KANSAS

PRESBYTEKIAN COOK BOOK

&

FAULTLESS
^SlftRGH'S
FOR 5HIRTS,CdLLAR5,CUrF5,AnD

W.

FiriLLlMLH.

R. Irwin, Druggist
DEALKK

IN

Drugs and Medicine, Stationery, Ko=

daks and Photo Suppliesof
All Kinds
Commercial Street

507

DR.

JOHN

M.

GEN^ERAIL.

PARRINGTON
PRACTICE OF

ME Die I ^TE

536 OOMMX:ROIA.r.

(g.

(Hl^afi.

EMPORIA, KANSAS

STREET

^alb^rg, Wl|0bsak-ia?tatl JlortBt

Cut Flotvem. Design

Greer House on Union Street and South Avenue

Phone 630

Office

Phone

Kork and Bedding Plants

Residence Phone 1056

1035

r>.

(h'er Citizens

L.

Xational Bank

MORGAN.

M. D.
EMPORIA, KANSAS

PKESIJYTERIAN COOKBOOK

SANITAS

Hfc

FOR WALLS
Sanitas

is

a serviceable

covering which is
made on a cloth founda-

Avail

tion and printed in oil

colors. It is a substitute
for wall paper, and is

waterproof,

dirt

proof and vermin proof.

Sanitas can be had in plain tints, good printed patterns,

burlap effects and glazes. It is applied to a wall like paper. It
Its colors do not fade.
Its
tildes cracks and plaster stains.
surface does not scale. Its foundation does not tear. A damp
cloth cleans it. It is a satisfactory and lasting material, suitable for any

room

of

any home.

MP^RITAS is a table oil cloth that is guaranteed. It'* designs are good, its colors excellent, its surface impervious to
germs Use MERITAS on your kitchen and pantry shelves and
tables

Standard Table
Send for SampU*

Oil Cloth

325 Broadway,

NEW YORK

Company
Send for Circulars

Soups and Cocktails

the

"For soup is but the first of those delights which go

coming bill of fare."

to

make

GRAPE FRUIT COCKTAIL.

Allow one large grape fruit for four guests. Remove the
pulp and mix with it the pulp of three oranges, one banana
diced, four figs cut in bits, one cup of dessert raisins seeded, and
a half cup of Maraschino cherries. Sweeten with powdered
sugar to taste and add two tablespoons syrup from thee cherServe very cold in lemonade cups with orange spoons.
ries.
Randolph Confection Company, St. Louis.

ORANGE COCKTAIL.
Cut orange pulp into small bits. Add finely chopped dates,
If not suffigs and squeeze in enough orange juice to cover.
Serve ice cold in punch
ficiently tart, add a little lemon juice.
Randolph Confection Company.
glasses.

CLAM COCKTAILS.
Put into a small glass six clams, two drops tabasco sauce,
one tablespoon lemon juice, two tablespoons tomato catsup, salt
Mix thoroughly and serve ice cold. Mrs. J. M. Tanto taste.

ner.

OYSTER COCKTAIL.
For each person allow the strained juice of one-half lemon,
one-half teaspoon of vinegar, eight drops of tabasco sauce, onehalf teaspoon of horseradish, one-half teaspoon of tomato catLet stand ten minutes and
sup, add eight small blue points.
serve in a

tall

glass. Mrs. D. D. Williams.

PRUNE COCKTAIL.
Cook choice prunes
Sweeten

just

enough

slightly while cooking.

to

Chill

remove the stones

easily.

thoroughly and chop into

PKKSBYTEKIAN COOK BOOK

14

small pieces.

To

the juice add orange and lemon juice to taste.

and their liquid is an improvement. All

Maraschino cherries

fruit cocktails are best

packed in a cream mold

Mrs. James Tanner.

several hours before using.

in ic

and

salt

To make nutritious, healthful and palatable soups, with flavors properly blended, requires study and practice. The best base
for soups is lean uncooked meat, usually a pound of meat to a
quart of water, to which may be added chick-en, turkey, beef or
mutton bones, well broken up; a mixture of beef, mutton and
veal, with a bit of ham bone, all cut up fine, makes a higher flavored soup than any single meat; the legs of all meats are rich
For white soup
in gelatine, an important constituent of soup.

use veal or fowls instead of beef.

Soups which make the principal part of a meal should be

which simply precede a heavier course of meat
and so forth. When remnants of cooked meats are used, chop
fine, crush the bones, add a ham bone or a bit of ham, and all
ends of roasts and fatty parts; make the day previous to use.
Strain and set away over night, skim off the fat and it is ready to
heat and serve.
richer than those

In using fresh meat, put the pieces as cut, into the required
quantity of cold water, and let stand until the juices of the meat
begin to color it; then put on to boil slowly. In this way the
out. The soup is done when
Seasonings for soups may be varied to suit
the taste. The simpliest may have only pepper and salt, while
the richest may have a little of every savor so well blended that
no one is conspicious. No measure can be given, because the
good soup maker must be a skillful taster. For brown soups
the dark spices may be used; for white, mace, aromatic seeds,
cream and curry. Many herbs, either fresh or powdered, and
all the choice catsups and sauces, are used as seasoning.
Rice, sago, barley, vermicelli, macaroni and so forth, are desirable additions to meat soups. The first three are used in proportions of half a teacup to three quarts of soup, washed and
soaked. Rice requires half to three-quarters of an hour boiling
in the soup; sago cooks in fifteen minutes; barley should be
soaked over night or for several hours; boil by itself in a little
water till tender; add to the soup just before serving. Vermi-

juices of the

the meat

is

meat are readily drawn

juiceless.

PKESBYTEKIAN COOK BOOK

15

celH and macaroni should be broken up small and

washed thor-

oughly.

Boil in the soup half an hour.

If a thickened soup without vegetables is wanted, wheat flour,

corn starch or arrowroot is used in the proportion of one heaping tablespoon of flour, two round teaspoons of corn starch, or
two scant teaspoons of arrowroot, to a quart of soup. Mix with
a little water until smooth,, and add when soup is nearly done.
For coloring and flavoring soups use caramel, browned flour,
onio'ns fried brown, meat with cloves in it or browned with
butter.
Poached eggs are an excellent addition to some soups.
They should be added just before serving, one to each person.
Always use cold water in making soups. Skim well, especially
during the first hour. To help the scum rise, pour in a little
cold water now and then, and as the soup reaches the bailing
point, skim it ofT.
Soup should be simmered very gently till it
is done, and should never be kept in metal vessels while cool-

ing.

BOUILLON.
Five pounds of clear beef cut from lower part of round, five
quarts of cold water; let come to boil slowly. Skim carefully and
set where it will keep just at the boiling point eight or ten hours.

Skim and set away to cool. In the morning skim off the fat and
turn the soup back into the kettle, being careful not to let the
sediment pass off into the soup. Put in one onion, one stalk celery,

two leaves

cloves.

two bay leaves, twelve pepper .corns, six

from ten to twenty minutes. Salt and pepthen strain through a cloth. Mrs. Keebler.
sage,

Boil gently

per to taste,

CLAM SOUP.
Boil until well done four large sliced potatoes in one and a
half quarts of water; mash and strain through sieve. Take one

can of good clams, pour off the juice and chop the clams fine;
add the juice and chopped clams to the rest of the soup and cook
slowly about fifteen minutes. Strain through a sieve again, salt
and butter to taste and thicken with a little flour, if not thick
enough. Add one-half cup of warm cream or one cup of warm
milk just before serving. Mrs. William B. Irwin.

OYSTER SOUP.
Pour one

pint of cold water over a quart of oysters, drain

PRESBYTERIAN COOK BOOK

16

through a colander into the soup kettle; when it boils skim. Add
pepper and salt, a heaping tablespoon of butt-er, pour in one
quart of hot milk. When all comes to a boil drop in the oysters,
boil up once and serve quickly.
Mrs. R. J. Edwards.

VEGETABLE SOUP.
One cup

of rice to one quart of cold water; let

come

to boil,

then add one cup finely chopped cabbage, and one-half cup
onion and cook clowly until nearly done. Take two large potatoes, sliced thin, and put in to cook until soft; now add salt,
pepper, a little butter and thin it down with milk. Mrs. F. W.

Protheroe.

CHICKEN SOUP.
Boil a large chicken
little

till

the

meat

falls to pieces,

then add a

piece of onion, bay leaf, pinch of thyme, salt, pepper; cook

little

longer and strain; have ready a boiling milk sauce

made

of a tablespoon flour, one tablespoon butter, rubbed together.

Add

one pint boiling milk, stirring till it thickens.

hot chicken broth and cook one minute.
Longenecker.

this to

D. F.

Add

Mrs.

this, boiling, to

TOMATO SOUP WITHOUT MEAT.

One

quart of tomatoes, one quart of water, one quart of milk.

Butter, salt and pepper to taste.

Cook

the tomatoes thoroughly

scorching.)

leave the milk scalding, (over water to prevent

When the tomatoes are done add a large teaspoon-

ful of soda,

which

in the water,

will cause a violent eflfervescence.

It is

best

pan before adding it to prevent waste.

When the eflfervescence has ceased, add the milk and seasoning.
When it is possible, it is best to use more milk than water, and
cream instead of butter. The soup is eaten with crackers. A
spoonful of whipped cream added to each cup just before serving is an improvement.^Mrs. Dudley.
to set the vessel in a

TOMATO

SOUP.

Put a can of tomatoes with a slice of onion and put on to

cook; put a quart of milk in a double boiler. When hot, add
two tablespoons of butter and three of flour rubbed together;
cook until smooth and thick, salt and pepper to taste. Strain
the tomatoes, add half teaspoon soda, stir, then add the milk.
Serve at once. Mrs. Barber.

PRESBYTERIAN COOK BOOK

17

CREAM OF CELERY SOUP.

Cook celery to a pulp in boiling water; rub through sieve.
Take one cup celery pulp to three of milk, butter size of an egg,
two tablespoons

flour.

Season to

taste.

Blanche

B. Stevenson.

CREAM OF CELERY SOUP.

Take

them up in small pieces

with a small onionj and stew in water until tender, then drain.
Add milk to the water, put on the stove and add butter, cooked
several stalks of celery and cut

tapioca, a

and

little

flour, salt

and pepper and nutmeg, and let

an egg and stir

just before serving beat the yolk of

boil,
in.

Julia E. Davis.

BEAN AND TOMATO SOUP.

Soak
in three

one pint of navy beans over night.

quarts of water.

kettle with a pint or

per,

more

Rub through

Return to the
Season with salt, pepIf soup seems too
of a large walnut.
of

tomato pulp.

and butter the size

one tablespoon flour with butter.
Mrs. J. M. Tanner.

thin rub
ten.

Boil very tender

a sieve.

Will serve eight or

BEAN SOUP.
Soak one pint of navy beans over night; drain and add two
quarts of cold water, one-fourth teaspoon soda, parboil twenty
minutes; drain. Four quarts of hot water, one-half pound fresh
pork.
Season with salt and pepper. Boil three hours. Press
through a colander and serve. Mrs. R. J. Edwards,

PEA SOUP.
Soak two cups of dry peas

for ten hours.

Add

three quarts

add one quart of

milk, one cup of stock, one tablespoon of salt, one teaspoonful
of celery salt, one teaspoon of white pepper, and a tablespoon of
butter and three tablespoons of flour which have been creamed
together. Let boil for ten minutes. It is nicer if the boiled peas
Hannah M. Edwards.
are passed through a colander.
of cold water, let

all boil

for three hours, then

ASPARAGUS SOUP.
Cut the tops from about thirty heads of asparagus and boil
the rest; when tender, rub through a sieve, adding a little salt;
warm three p;.nts of sweet milk (or soup stock) add a lump of

PRESBYTEKIAN COOK BOOK

18

butter size of a large egg and a dessert spoon flour mixed to-

To

gether.

this

add the pulp.

Boil slowly a quarter of an hour.

Just before serving soup, add the asparagus tops which have
been separately boiled in water. Mrs. R. W. Jeremy.

PEA PUREE.
One

large cup of dried or split peas,

washed and soaked over

night in plenty of cold water. In the morning boil in two quarts

of cold water for three hours, cooking slowly and adding water
while cooking, so as to have one and one-half quarts when done;

rub through a sieve, making perfectly smooth, then return to

season with salt and pepper and two tablespoons of butter
and one tablespoon of flour stirred until smooth, with a little
cold water and one tablespoon of sugar. Add one-half cup of
rich cream or one cup of milk just before serving.
Serve with
croutons or dices of fried bread. Mrs. William B. Irwin.

kettle,

CORN SOUP.
One can

one cup of water. Cook together twentyfive minutes, then strain through a coarse sieve to remove the
skin from the kernels.
Put back on the stove with three and
one-half cups of milk, one tablespoon of butter rubbed into two
tablespoons of flour and made into a paste with one-half cup of
cream. Season with one tablespoon of salt, one-half teaspoon
of pepper, one teaspoon of sugar. Cook fifteen minutes, stirring
well to keep it from scorching. When serving add to each portion a tablespoon of whipped cream, stirring it down into the
soup. Mrs. G. W. Newman, Mrs. F. C. Newman.
of corn,

SOUR CREAM SOUP.

Three medium sized potatoes, yolk of one egg, half cup flour,
one quart sour cream, salt, pepper. Pare and dice the potatoes,
cover with water and cook thoroughly. Sprinkle a little salt in
the flour and stir into the salted flour the yolk of an egg to make
the noodles.

When

the potatoes are well done, put in the noodles

Then pour in the sour cream, which

cream, as sour milk will keep the soup from being
smooth. Let this boil a little; salt and pepper, then it is ready
for serving.
Standing will not hurt it and it can be warmed
over. This will serve six or eight. There should always be a
little more cream than water when you pour in the cream.
Mrs. Jonas Eckdal, Jr.

and

let

them cook

must be

all

a minute.

PRESBYTERIAN COOK BOOK

19

VEGETABLE SOUP.
marrowbone, the hind leg is best, but do not buy the
knuckle all the good is below. Do not let the butcher cut any
Saw it through twice
of the meat off, or cut it with a cleaver.
Wash it well and put on in cold water. Several
is sufficient.
quarts will be needed. Let it simmer two or three hours. When
the meat is becoming tender, add salt, celery seed or leaves,
Chop fine
tobasco pepper pod, a bay leaf, a sprig of parsley.
two good-sized potatoes, two onions and add also a pint of tomato pulp, one-half cup of pearl barley. One-half hour before
serving thicken with one tablespoon of flour rubbed smooth in

Buy

one-half pint of cold water-, if the barley has not been sufficient.
A handful of dried ochra is a great improvement. The soup

should be well skimmed before the salt and spices go in, and
Mrs. J.
until the vegetables are tender.

must cook afterwards

M. Tanner.

NOODLES, CROUTONS OR CARAMEL FOR SOUP.

Noodles Beat one egg light; add a pinch of salt and flour
enough to make a stiff dough; roll out in a very thin sheet, dredge
with flour to keep from sticking, then roll up tightly. Begin at
one end and shave down fine; shake out the strips and drop into
the boiling soup.

CroutonsTake
throw

in

slices

hot lard and fry

of stale bread, cut in small squares,

till

brown, drain and put

in

the tureen

before serving.

Caramel Put one teacup sugar and two teaspoons water in a

saucepan over the fire. Stir constantly till it is a dark color,
then add a half teacup water and a pinch of salt. Let boil a few
minutes, take off fire, and when cold bottle. Mrs. D. D. Williams.

EGG BALLS FOR SOUP.

Rub

the yolks of two hard boiled eggs to a

with a very

little

butter, pepper

and

salt.

Add

smooth paste
one raw

to this

flour to hold paste together. Make

hands. Set away in a cool place
floured
with
balls
small
into
mrnut*.
until just before serving the soup, put in and boil one

egg well beaten, and enough

Mrs. R.

W.

Jeremy.

PRESBYTERIAN COOK BOOK

20

Gold Medall
Awarded

Gold Medal
Louis

St.

WORLD'S
FAIR
1904
Sold by all up^-to^date
Retailers

For Sale at Emporia, Kan^

sas, by

MRS. CARL

BALLWEQ

Rosenthal = SIoan
Millinery

nakers

^
^
I
i

Company
ST.

LOUIS |

Oysters
"Not

The

in

all

books

their criticisms waste,

some

genius of a dish

justly taste."

CREAMED OYSTERS.
Put the cream on
generous tablespoon of flour
with a little cold milk, and stir into the cream while it is boilLet the
Season with salt and a little cayenne pepper.
ing.
oysters come to a boil in their own liquor, drain the oysters and
turn them into the cream mixture. Have ready square pieces of
toast well buttered and turn the mixture over them. Serve at
once. These oysters may be served in shells or timbales. Mrs.
E. M. Forde.

One

the

fire

quart oysters and one pint of cream.

mix

in a doubl-e boiler,

OYSTERS ON TOAST.
Wipe
and a

oysters

sufficient

toasted bread.

bit of butter.

the oysters curl.

them and

closely to

Lay them on
Put into

a very hot

Have prepared

serve steaming.

cover the buttered and

the slices, season with salt, pepper

Mrs.

a rich

oven until the edges of

cream sauce, pour over

L. A. Stocking.

FRIED OYSTERS.
Oysters for this purpose must be large and fine. Wipe dry
and dip in beaten egg that has been highly seasoned with salt
and paprika. Roll in cracker meal. Cover the bottom of a wire
basket with the prepared oysters and fry in boiling fat. Serve
at once. Some cooks roll the oysters in cracker meal before the
egg, and again in the meal. That makes a little heavier crust.
Mrs. J. M. Tanner.

CREAMED OYSTERS.
Heat one quart

of

cream

large tablespoons flour with a

ter,

with

salt

and pepp-r

to the boiling point.

little

to taste,

Smooth two

milk, and a small cup of but-

and

stir in

boiling cream and

PRESBYTERIAN COOK BOOK

22

cook

till quite thick, being careful not to scorch.

Have ready one
quart of oysters cooked in their own liquor only until they begin
to curl. Add to the thickened cream, and cook very little more.
Serve while hot in timbaks made of a very short pie crust baked in gem pans, or with fresh wafers.
Mrs. Lucas.

BAKED OYSTERS.
Butter a pan and cover the bottom with medium sized oysters.
Lay strips of breakfast bacon on top and bake in a medium oven,
turning the bacon over as it browns. When the bacon is brown

and crisp, place oysters on squares of toast, season with salt and
pepper and the liquor in the pan and garnish with bacon. These
should be baked in the top of the oven so that the bacon will
cook faster than the oysters. Mrs. E. M. Forde.

OYSTER PATTIES.
Crust

One

cup

one small pinch salt, two level tableand salt together. Then moisten
with ice water, a few drops at a time. Keep the dough stiff. Roll
very thin, put in individual patty pans, then fill with the filling,
put top crust on and bake.
Filling
One pint milk, two tablespoons of butter, one tablespoon of flour, salt and pepper to taste. Rub flour and butter together, moisten with water, add the milk and cook in a double
boiler.
Boil oysters in their liquor until edges curl, skim into

spoons butter.

flour,

Work

butter, flour

the cream dressing, then

stituted for fresh ones.

fill

Mrs.

patties.

Cove oysters can be sub-

B. R. Reiber.

BREAD PATTIES.
Cut

then with a good sized biscuit cutter cut

a smaller cutter take the centers of
two-thirds of the rounds. Dip a ring in white of egg, place it
on solid ring, then on this another ring which completes one
patty. Toast the patties quickly in a hot oven and when brown
fill with
creamed oysters, creamed chicken or peas. Mrs. R.
slices of bread,

from them rounds.

With

H. Jaquith.

SCALLOPED OYSTERS.
One
spoon

pint, or thirty oysters, three

salt, cayenne,

three tablespoons

cups crumbs, one-half teabutter, one-fourth cub oys-

PRESBYTERIAN COOK BOOK

23

Prepare the oysters by pouring cold water over them in

a colander. Remove pieces of shell. Strain the juice through a
cloth.
Season the crumbs and add them to the melted butter.
Place one-fourth the crumbs in the bottom of a buttered baking

ter juice.

dish, then one-half of the oysters, then one-fourth of the crumbs,

the rest of the oysters, the oyster liquor, and finally the rem.ainder of the crumbs. More seasoning may be added if desired.

Bake in a moderate oven thirty to forty minutes.

Frances Greene, Drexel Institute, Philadelphia.

Elizabeth

OYSTER CELERY.
Chop one bunch

of celery, cover w^ith water, cook half an hour.

Drain and press; add to celery water one pint of milk. When
hot stir in one tablespoon butter and one of flour rubbed together.
Salt and pepper to taste. Add twelve oysters, let boil five minutes.
Serve hot. Mrs. Barber.

PIGS IN BLANKET.
Soak nice strips of bacon in milk one-half hour, drain, then
dredge with flour. Roll one large oyster or several small ones
in egg, then in cracker meal, then roll one strip of bacon around
it and fasten together with a small wooden toothpick.
With a
very little butter in spider, fry until brown. Serve as course
next to meat with sweet potato croquettes and anything else deMrs. William B. Irwin.
sirable.

PRESBYTEKIANCOOKBOOK

24

..No Household

is

BEST FOR

Complete Without

^""''W^'^'^

It.

HOUSEHOLD

KUPS^eSTARCH
LAUNDRY
For

Accept

No

USE

/^^-TITltVV.^v

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everything pertaining to Mixed Paints, Buggy Paint, Burn Paint, Varnish
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Write for prices, Sample cards, terms,

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618=620-622 Commercial Street

EMPOEIA, KANSAS

Fish
FISH.
"Salt mackerel and other small fish should be broiled.

Small
and steaks of large white dry fish are good fried. Fresh
salmon, mackerel, and blue fish are oily fish and should not be
fried.
Boil oily fish if large broil them if small. Cod, haddock,
blue fish, small salmon, bass and shad, may be stuffed and baked whole. Serve fish with bread and potatoes and cucumbers
if in season.
Cream and tgg sauces, lobster, oyster, shrimp, tartar and piquant sauces are served with boiled fish.
Small fish

pan

fish

for boiling

may

large pieces of

be put into boiling salted water; large fish, or

should be put over the fire in cold water."

fish,

Miss Ella DeCamp.

FISH TURBOT.
Tie a
teaspoon

new

fish
salt.

a cloth and boil in water containing one-half

When done pick to pieces. Put on stove one pint

in

milk, three slices onion, one sprig parsley,

two or three

tea-

spoons butter, one egg, one-half teaspoon salt, two or three

spoons flour. Put on stove and stir tmtil it creams. Then put
it through a sieve; put in layers fish and sauce until you have
used a pint of fish. Put bread crumbs on top, then bake thirty
minutes. Jennie Kingan.

FISH CHOWDER.

Two

pounds fresh fish, three medium sized potatoes and one

onion sliced. Wash two ounces salt pork and chop fine. Put the
pork in frying pan, and when hot add the onion. Smother lightly
three sprigs each thyme, parsley and bay leaves chopped fine.
One clove of garlic is very fine. Cayenne or black pepper to
taste.
Let this simmer ten minutes longer.
Pour over this
one quart boiling water, add fish, potatoes, one-half can tomatot s.
Season to taste, cover the pan and let simmer for one-half hour.

Add one-half cup milk if desired. Place oyst-er crackers in a

bowl, pour chowder over and serve hot. Mrs. T. G. Wibley.

PRESBYTERIAN COOK BOOK

26

BAKED

FISH.

Make about four gashes on each side, and put in pieces of

breakfast bacon. Rub with butter all over and dust with flour.
Place in a pan and pour cup of boiling water, one teaspoon of
one tabl-espoon of vinegar. Bake forty minutes, basting
more water if needed. Wli-en done remove fish and
make sauce in same pan, using flour, milk and a little butter.
Add one tablespoon choppede parsley, dash of celery salt and
paprika.
Pour sauce over fish on the platter and serve. Mrs.
John A. Moore.
salt,

often, adding

BOILED SALMON.
Place a can of salmon in boiling water, and let it boil for
twenty minutes. Take salmon from can and serve with sauce.
Sauce for Salmon Beat one tablespoon of butter and one
teaspoon of flour until smooth. Have one cup of milk heated,

add
per.

flour

and butter.

Serve at once.

Let boil until it thickens, add

E. M. Forde.

salt,

pep-

Mrs.

KEDGAREE.
One-half can salmon, two cups boiled rice, two eggs, cayenne,
two tablespoons butter, one-half teaspoon salt, one-half small
spoon pepper, one tablespoon chopped parsley. Put in a large
saucepan the butter, salt and pepper. When butter is melted,
add the rice, stirring with a fork. Break fish into small bits or
chop it, removing skin, bones and dark parts. Add this to the
rice with any oil that may be with it. Taste and add more seasoning if necessary.
Keep it quite hot. Last add two eggs well
beaten and serve at once, or the eggs may be cooked hard and
chopped fine if milk sauce should be served with it. This rule
Mrs. John D. Graham.
is also very nice made into croquettes.

FISH IN RAMEKINS.
One

pint

fish,

one cup milk, one large tablespoon butter,

three light tablespoons flour, yolk of one egg beaten, one tablespoon chopped parsley, two or three drops onion juice. Make a

dressing of the flour, egg, milk and butter, boil the fish. When
Mrs.
cool mix all together and add the bread crumbs on top.
W. E. Day, Dayton, Ohio., contributed by Mrs. J. M. Tanner.

PKESBYT BRIAN COOKBOOK

27

SCALLOPED SALMON.
Remove

Arrange in
baking dish with alternate layers of cracker crumbs. Make a
cup of drawn butter sauce by melting one tablespoon of butter
and stirring into it one tablespoon of flour. Cook until smooth,
add one cup of milk; when boiled pour over salmon. Bake or
steam one hour. Mrs. O. H. Winegar.
the bones and skin, break into pieces.

SALMON LOAVES.
bun for each person; cut ofif the tops,
scoop out the center, brush outside and inside with melted butWhile
ter and put in hot oven until they are a delicate brown.
hot fill with creamed salmon. One cup milk, one tablespoon butAdd slowly the beaten yolk
ter, one tablespoon flour, blended.
of one egg, stirring mixture constantly, add salt, paprika and
parsley to taste; add one small can salmon picked in flakes.
Chopped hard boiled eggs may be added. Place tops of buns on
and serve hot. Mrs. T. P. Stevenson.

Use one

stale baker's

SALMON LOAF.
picked and bones removed. One cup of fine
bread crumbs, two eggs, one tablespoon lemon juice, salt and
pepper to season. One tablespoon celery seed, (or tops chopped

One can salmon

Stir bread crumbs into eggs and add the other ingredients
and stir into salmon. Put in a dish and steam two hours.
Sauce One tablespoon butter, three tablespoons sugar, one
tablespoon mustard, one-half teaspoon salt and a little pepper.
Cream together the yolks of six eggs and one cup milk, add the
above and cook until it thickens in a double boiler, stirring, all the
time.
Just before taking from the fire add cup vinegar, tablespoon chopped celery or seed. Mrs. John D. Graham.

fine).

SALMON LOAF.
One can salmon,

large size, one cup fine bread crumbs, four

eggs beaten light, four tablespoons melted butter. Mode Remove all bones from salmon and rub in a bowl, adding melted
butter until it is a smooth paste. Beat bread crumbs into eggs,
add salmon and season with salt and pepper. Steam for two
hours in a buttered mold. Serve with or without cream sauce.
Especially fine to serve cold, as it slices so nicely. I have used

PRESBYTERIANCOOKliOOK

28

this

sam-e recipe, using one pint of cold chopped

of the salmon.

It is

equally as good.

Lura

meat instead
Baker Brown, Kan-

sas City, Missouri.

SALMON LOAF.
One cup salmon, one
er crumbs.

Put

in

egg, juice of one lemon, one cup crack-

mold and steam one hour.

Gravy

for

same

On-e tablespoon butter, one-half pint sweet milk, pepp-er and salt

Turn loaf on platter, and pour gravy around it; grate

hard boiled egg on top of the loaf. Butter crackers, grate a
little nutmeg on them and serve hot v.-ith the loaf.
Mrs. W. C.
Davidson, Mrs. Thomas Cloud.
to taste.
a

SCALLOPED SALMON.
One pound can salmon, remove bones two hard boiled eggs
diced, one tablespoon choped parsley.
Make a white sauce of
one tablespoon butter, one tablespoon flour and one cup milk,
season with pepper and salt.
Alternate layers of salmon and
white sauce with hard boiled egg and parsley sprinkled thoroughly.
Last layer sauce with sprinkled bread crumbs and
butter.
Mrs. John A. Moore.

SALMON TURBOT.
Take one can of salmon, pick over
bones. Then pulverize and sprinkle with

removing all
and pepper. Make

carefully
salt

a dressing of one-third
well, then

cup butter, three tablespoons flour, mix

add one pint sweet milk, put on stove to heat; whein

comes to a scald remove from fire to cool; after it is cooled,

it two well-beaten eggs and put on stove to thicken.
Stir.
When thick enough, remove froin stove and add the juice of two
lemons and a little parsley if desired. Have ready a buttered
baking dish and put alternate layers of fish and sauce, cover
tcp with buttered cracker crumbs and bake. Serve with salted
it

put

wafers.

Mrs. Alfred

Henning.

HALIBUT A LA CREOLE.
Scald four pounds halibut, scrape black skin, rub well with
salt and pepper.
Stew together one quart tomatoes, one cup
water, one large slice onion, three cloves, cook ten minutes and
strain.

Melt two tablespoons butter, two tablespoons

flour,

pour

PRBSBYTEKIANCOOKBOOK

29

tomatoes a little at a time. Add one salt spoon salt. Put fish
baking pan, add half the dressing, bake one hour, basting
three times with the dressing, and when done pour over the
remainder of the sauce and serve. Mrs. Alfred LeLang, Cincinnati, contributed by Mrs. Davenport.
in
in

CODFISH SOUFFLE.
One-half pint bread crumbs, heated with one-half cup milk;
when hot and smooth add a dash of cayenne and one-half box
shredded codfish. After thoroughly mixing, add two beaten
yolks of eggs and tablespoon butter. Beat the whites of three
eggs to a froth, fold quickly into the mixture, and bake a light
brown in individual cases or a pudding dish. Mrs. J. M. Tan-

ner.

FRIED FROG LEGS.

Six frogs' legs.

Scald three minutes

in

boiling water, add

of the water and

dry with a clean towel, season with salt and pepper and dip in
a batter made of the well beaten yolks and whites of two eggs,
and sifted bread crumbs. Pat the frogs well and drop in boiling lard and fry to a golden brown. Take from the lard and
drain on soft brown paper heated. Place a snow white folded
napkin in a dish, lay the frog legs on it and garnish with fried
parsley and sliced lemon. The white meat of tender chicken is
Mrs. T. G. Wibley.
a good substitute for frogs.

one-half cup lemon juice, and

salt.

Take out

FISH ROLLS.
Mix two pounds

chopped uncooked halibut; two tablespoons of blanched, chopped almonds; the slightly beaten whites
of two eggs; salt and pepper to taste and one tablespoon of
chopped parsley. Add one pint of stifif whipped cream. Mold into rolls three inches long, dip in egg and bread crumbs and fry
ill deep fat.
Serve with a sauce made from one chopped cucumber mixed with mayonnaise. Mrs. T. G. Wibley.
of

CODFISH BALLS.
two and one-half cups potatoes, one
egg, one-half tablespoon butter, one-eighth tablespoon pepper.
Wash the fish in cold water and break into small pieces; pare

One cup

salt

codfish,

PBESBYTEKIAN COOK BOOK

30

the potatoes and cut into small pieces.

Cook the fish and potatoes together in boiling water until the potatoes are soft, drain
and shake over the fire until dry; mash with a potato masher,

add the beaten -egg, butter and pepper, add more salt if needed,
and beat until light. Take up the mixture by spoonfuls, mold
slightly, and slip them into the fat.
Fry on-e minute, or until
brown. Elizabeth Frances Greene, Drexel Institute, Philadel-

phia.

CANNED LOBSTER.
Take

meat into small pieces. Put a

tablespoon of butter into a frying pan and when melt-ed add one
tablespoon flour.
Mix smooth, then add one-half cup cream,
one-half cup stock and stir constantly until it boils. Add the
lobster, salt and pepper to taste.
Heat thoroughly, take from
the fire, add the beaten yolk of an egg and a tablespoon of
chopped parsley. This may be served in paper cases or individual dishes.
Mrs. W. C. Hughes.
a can of lobst-er, cut the

BOILED

FISH.

rubbing inside well with salt and pepper.

Put in a fish kettle in salt water, and simmer from eight to ten
minutes to each pound. When about half done add a little
vinegar or lemon juice. When done drain carefully, and serve
with egg cream sauce.
Sauce One pint milk thickened with one tablespoon flour
rubbed into two tablespoons butter; season well with salt and
paprika, add two or three hard boiled eggs chopped fine. If one
has no fish kettle, bend fish round, wrap in a cloth ad lay on
a plate in the water. Mrs. J. M. Tanner.
Clean

fish carefully,

FRIED FISH.
Fresh

should be salted an hour or two before frying. If

large, cut across the back in five or six pieces. Roll in corn meal
and fry a light brown, having grease quite hot to begin with.
Miss Ethel Ward.
fish

HOLLANDAISE SAUCE.
One-half cup butter, yolk three eggs creamed together. Onefourth teaspoon salt and pepper.
Add one-third cup boiling

PRESBYTERIANCOOKBOOK
water, stirring until

spoon lemon

juice.

it

thickens.

Mrs.

J.

AI.

Just as

it

is

31

done add one table-

Tanner.

TARTAR SAUCE.
cup over boiling water, one tablespoon
tarragon vinegar, one tablespoon lemon juice, a pinch of salt,
one tablespoon Worchestershire sauce. When well mixed and
hot add one-third cup browned butter. This should be used
hot on broiled fish. Mrs. J. M. Tanner.
Stir together in a tin

SAUCE TARTARS.
Chop

tablespoon of capers, another of cucumber pickles,

one of olives, one of parsley and a little onion juice. Stir this into mayonnaise dressing, and is used cold for fried fish and crabs.
Mrs. J. M. Tanner.
fine a

SAUCES FOR FISH.

Broiled fresh mackerel, stewed gooseberries.
Boiled blue fish, white cream sauce.
Broiled shad, boiled rice and salad.
Fresh salmon, green peas, cream sauce.

Hollandaise sauce

is

used with most fresh water

fish,

as white,

cat or pickerel.

DELICIOUS SAUCE FOR FISH.

One

tablespoon butter, melt in stewpan; add one tablespoon

and stir to a smooth paste; add one-half teaspoon of salt,
one-half teaspoon paprika, and one teacup milk; boil five minutes,
stirring constantly.
Add three-quarters cup of butternut meats
and one teaspoon of Worcestershire sauce. INIiss Rambo.
flour

PRESBYTERIAN COOK BOOK

32

-FOR YOUR-

Lemon and

Pure Spices and Fine

Vanilla Extracts
CALL AT

Ryder

& Protheroe^s
DRUGGISTS

EMPORIA, KANSAS

GOOD

COOK
may

to get good refrom the recipes

n this book unless she
has a good fire. She
can always have that
by using some of our
fail

sults

COAL
It is free burning, well screened

also

have a

full line of

and we deliver promptly.

LUMBER and other

Emporia Lumber

&

We

Building Material.

Coal

Company

Poultry and
"Even

To
cutting',

broil,

for our kitchen,

split

we

kill

Game

the foiile of season."

body down the back and

the

up fowl for fricassee do not

lay open.
In
break the bones, cut the

joints.

Fowls with white meat should be well cooked.

Fowls with dark meat may be underdone.
Flesh of

more tender

game
if

is apt to be tougher when

kept some time, or if frozen

first killed.

It is

SAUCES FOR POULTRY AND GAME.

Boiled chicken, bread sauce.
Boiled turkey, oyster sauce.
Roast turkey, cranberry sauce.

Venison and wild duck, black currant

Pigeons,

mushroom

jelly.

sauce.

ROAST TURKEY.
Grate a stale loaf of bread; season highly with salt, pepper
and sage, add a cup of celery diced. Sprinkle through this three
tablespoons melted butter. With a spoon put the prepared
crumbs where the crop was in the body of the fowl. Do not
pack tight as crumbs will swell when moistened with the steam.
Fold back the wings, and press the legs close to the body. Put
the turkey in the pan, back up, until browned. Then turn over
and baste every fifteen minutes. Put the water in which celery
was cooked in the pan and use for basting. An eight pound
turkey will cook thoroughly in two hours. Mrs. J. M. Tanner.

ROAST GOOSE.
When

wash well several times in quite hot

double roasting pans, fill half full of hot water
and allow it to steam and cook in the oven one hour. Remove
from the oven, pour oflf all the water. Rinse out the baking
water.

carefully cleaned

Put

in

PRRSBYTERIANCOOKBOOK

34

This is to remove surplus grease.

and season same as turkey, unless onion dressing
is
desired.
Return to the roasting pan with tablespoon of
coarse salt in the pan, and one pint of boiling wate'r.
Cook
two hours; when one side is sufficiently brown, turn and brown
Baste occasionally, make gravy same as for turkey.
the other.
H. Davenport.

pan, rinse and wipe the g'oose.

Then

stuff

CHICKEN

PIE.

Cover the chicken with boiling water, season with salt and
pepper, let simmer until the meat begins to separate from the
bone. Remove the meat and cut into small pieces. Break the
bones, put back in kettle, and boil slowly.
Covering Rub two tablespoons of shortening in two cups
of flour, and three-fourths cup of milk, beat the white of one
egg stiff, add yolk and mix all together. Put the meat into the
baking dish boiling hot, not much gravy; cover thinly. Strain
the liquid from the bones, make a gravy of it with flour and
Mrs. R. J. Edwards.
butter, to place over pie when it is served.

CHICKEN TURBOT.
can mushrooms, two tablespoons butter, two tablespoons
flour cooked together; add one pint cream, or part cream and
One chicken cooked and cut fine as for
part chicken stock.
salad. Mix chicken and mushrooms, put in a pan and pour over
dressing. Sprinkle with cracker crumbs, and put bits of butter
over the top, and bake one-half hour. Three chickens will serve

One

twenty.

Mrs.

I.

D. Lewis.

CHICKEN RAMEKINS.
Cut cold chicken into small dice, add as much cold boiled
rice, or a little more, season with minced parsley, cayenne pepper and gravy, if stewed or roasted, if not add small lumps of
butter. Place in ramekins and cover with bread crumbs browned
Mrs. W. E. Day,
in butter. Heat in the oven in a pan of water.
Dayton, Ohio.

STEAMED FRIED CHICKEN.

young chicken, wash thoroughly,

Cut up a
and pepper.

salt

drain,

dredge with

Roll each piece in flour and lay in hot lard.

PRESBYTERIAN COOKBOOK

35

Brown both sides carefully and quickly under a light cover,

then remove light covering and use a milk crock for covering.
Set where it will cook very slowly for one hour. Turn occasionally.
Mrs. S. J. Pierce.

CHICKEN NOODLES.
Beat three eggs together, add pinch of salt and enough flour
to stiffen. Roll very thin, sprinkle with flour and let dry; then
roll as for jelly roll and cut very thin, intersecting the roll twice
before slicing. Drop a few at a time into boiling chicken broth,
and cook all for twenty minutes, stirring occasionally. These
can also be cooked with good beef broth. Mrs. J. M. Rhodes.

CHICKEN DUMPLINGS.
One
quite
over.

pint milk,

stiff,

drop

two eggs well beaten,

in boiling liquid.

little salt,

Put a small quantity of boiling water

Mrs. E. G. Eustis.

thoroughly.

in

make
warmed

flour to

Thes-e are excellent

pan and

let

steam

PRESSED CHICKEN.
Cook chicken very

tender,

remove the meat from

liquor

and

Let the liquor cook down until you have

three-fourths cup to each chicken, then season ligihtly with salt,
pepper and celery salt, and add one teaspoon of gelatine. Then
return meat to liquor, and put in pans to mold. Mrs. Howard
Dunlap.
cut moderately

fine.

SMOTHERED CHICKEN.
Cut chicken

in halves

two cups water, teaspoon

or quarters, place
salt;

in

baking pan with

put cover on baker and cook on

top of stove one hour. Add more water if needed, then add two
tablespoons butter, two tablespoons vinegar and finish cooking.
The last twenty minutes brown in gas oven, after dusting with
flour and basting with the liquor.
Make gravy as usual with
If chicken is
flour and milk in pan after chicken is taken up.
young, do not cook more than one hour altogether. If old, two
hours will be quite enough. The liquor should cook down quite
Mrs. Ida Moore Irwin.
thick when it goes to the oven.

BAKED MALLARD DUCK.

Dress

six

ducks carefully, wash

in

salt

water and dry with

PUESBYTERIAKCOOKBOOK

36

Take one pound of boiled ham, three small onions, three

raw potatoes, five stalks celery, one apple, small handful
bay leaves; grind thoroughly through meat chopper. Take two
loaves of bread, soak in water until soft, drain off the water; mix
all together with a tablespoon of ground allspice, a tablespoon
ground cloves, add salt and pepper. Stuff the ducks, then salt
them and roll in flour. Put them into a roasting pan. Take two
loaves of bread, soak until soft, drain off the water and cover
the ducks well. Put them in hot oven and bake two hours and
a half. Serve with currant jelly.
Charles Hinkk, Chef Mit-Way
a cloth.

large

Hotel.

BAKED SQUAB OR QUAIL.

same

as roast turkey, and place in a covered baker.

Put a gjenerous supply of butter, say half a cup, over them, one
cup water for twelve. Let them bake slowly for two hours.
Stuff the

Keep covered

until

then brown quickly.

last,

Mrs.

Howard

Dunlap.

FRIED QUAIL.
open on back, salt, pepper and flour well; cover bottom
of frying pan with thin slices of pickled pork, and when fried
out put birds in and cook slowly and turn them over frequently.
When done, serve on slices of toast with a spoonful of gravy.
Prairie chicken cooked in the same way is very fine.
]\Irs. C.
Split

W.

Squires.

SQUAB ON TOAST.
in

for

Dress squab carefully, season with salt and roll in flour, put
pan of hot creamery butter, cover with lid and cook slowly
twenty-five

brown on both

Take two

minutes.

bread, toasted
with parsley and
Charles Hinkle, Chef Mit-Way Hotel.

sides, place

serve with cream sauce.

on

slices

of

platter, garnish

SQUAB

PIE.

Dress six squabs carefully, parboil until tender, then remove

the birds, drain off the liquor and add as much milk.
Season
with salt, pepper and a large tablespoon butter, thicken with
two large spoons of flour and milk, and let come to a boil. Put
the squabs into a baking dish, pour the gravy over them and

PRESBYTERIAN COOK BOOK

cover with crust.

37

Crust made same as rich biscuit dough, rolled

Brush the crust over with two well beaten eggs. Make
a few transverse lines in the paste with a fork, and cut a small
hole in the center. Bake in a brisk oven for fift'Cen minutes.
Charles Hinkle, Chef Mit-Way Hotel.
thin.

BROWNED
Wash

RABBIT.

through several waters. Drop from the last washing

into a shallow dish and season well with salt and pepper, mixing well so that each piece is seasoned. Have in the skillet a
small tablespoon of lard; when hot put in the rabbit and the
seasoned mixture, cover tight and let cook for half hour. Remove the cover, add two tablespoons lard and brown each piece
nicely. Do not allow it to burn. Have ready on your warm meat
plate, two tablespoons butter, one-half cup hot water, a little salt
and pepper. As the pieces brown dip each one in the butter
gravy and serve on same plate. H. Davenport.

PRESBYTERIAN COOK BOOK

38

B.

SALISBURY

Real Estate, Rental and In

surance Agent
Established 1886
H. Dunlap, President
W. T. Soden, Vice President

L.

Jay Buck, Cashier

H. E. Peach, Asst. Cash.

Emporia National Bank

JBIMPORIA,

KANSAS

CAPITAL AND SURPLUS.

A.

S.

GENERAL BANKING BUSINESS

H. iVarren

$235,000

TRANSACTED
Frank P. Warren

Marshall Warreti

Warren Mortgage Company

EMPORIA, KANSAS

Money

to

Lend

at

Lowest Rates

Easy Terms

Privilege to

Make

Payments

Partial

Loans Closed Without

Delay

Meats and Relishes

"Some hae meat, and canna eat
And som* wad eat that want it
But we hae meat, and we can eat.

And

sae the

Lord be thanket."

Burns.

MEAT RULES.
When

meat to cook always cut across the grain of the

scrape it if
muscle. Never wash fresh meat before roasting;
necessary to clean it. Never put meat directly on the ice; put it
in a vessel on the ice.
If you baste roast meat, do not use salt
in the basting; salt the meat when removed from the oven.
In boiling put
Salt and season boiling meats while cooking.
fresh meats in hot water, and salt meats in cold water.
Never salt and pepper broiling meat while cooking. Season
with salt and pepper and butter after removing from the gridiron.
An ordinary pan is good for broiling; heat very hot; use
no fat of any kind; put the meat flat on the pan, turn rapidly and
often, and you will find a "pan broil" very nice.
Season when
cutting

done.

Put sugar
It gives a

in

good

the water used for basting meats of

all

kinds.

flavor, to veal especially.

In cooking tough fowls or meat, one tablespoon of vinegar

water will save nearly two hours boiling.

in the

All

mutton and lamb should be skinned before cooking.

MEATS AND THEIR RELISHES.

With
With

roast beef, grated horse-radish.

roast pork, apple sauce.

Roast veal, tomato or mushroom sauce.

Roast mutton, currant jelly.
Boiled mutton, caper sauce.
Roast lamb, mint sauce.
Broiled fresh mackerel, sauce of stewed gooseberries.

PIIESBYTERIAN COOK BOOK

40

LOIN OF VEAL WITH DRESSING.

Have

removed by the butcher from a nic-e loin of

not too large around; wash, season, and make a nice dressing and fill cavity; roast in covered roasting pan until well done.
Make a cream dressing of one tablespoon butter and one and
one-half tablespoons flour, creamed, one pint new milk; heat and
thicken and season. Add one cup grated cheese. This is enough
for five pounds after bone is removed, and will serve six or
eight.
Half an hour before serving, carve the loin in thick slices,
putting creamed dressing between each slice; reconstruct, put
dressing over top and one-half cup grated cheese sprinkled over.
Return to the oven and let get a nice brown. Serve with gravy,
and sometimes it is nice to put creamed mushrooms on top and
brown. The loin of veal should be sewed in a cheese cloth to
keep the dressing and loin in shape. It is also nice to take veal
chops and roast, and when done slice each chop and put cream
dressing in, reconstruct, and bake the same as loin, only omit the
crumb dressing. Mrs. Cora Borton Ryder.
the bone

veal,

CREAMED LIVER AND BACON.

Place one dozen slices of bacon in a frying pan, cook until
crisp and place on platter.
Wash one pound sliced calf's liver,
dredge with flour and cook in bacon fat until nicely browned.
Then place on platter with bacon. Mix heaping tablespoon flour
in one teacup cold water until smooth; pour in pan and cook until it thickens.
Pour over liver and bacon and serve. Mrs. S. J.
Hubbell, Kansas City^ Missouri.

FILLET OF BEEF WITH

Roast eight pounds of beef

MUSHROOM

SAUCE.

about three hours in a slow

oven. When done, brown three tablespoons flour with two of
butter, add this to the meat drippings with one pint of water, salt
and pepper. Add to this sauce one can of mushrooms (whole)
pour over roast and send to the table. Garnish with parsley.
Mrs. F. C. Newman.
fillet

ROAST BEEF.
Secure a rib of beef,

remove the bone,

dredge top with flour and put

a small quantity of hot water

in
in

roll

and

tie

securely,

hot oven. When seared, pour

pan, adding a little at a time

PRBSBYTERIANCOOKBOOK

41

When half cooked commence to season, and continue

each time of basting, which should be every fifteen minutes.
Mrs. J. McM. Taylor.

as needed.

RAGOUT OF BEEF.
Take the

beef roast, (veal or other small meat can

small pieces and put in baking dish. Cook

last of a

be used), cut up

in

a dozen sticks of macaroni in boiling salt water

till

tender, and

put over the meat. Add a cup of tomatoes, any gravy or stock
you may have, or if neither, use water to moisten, and plenty of
Sprinkle with bread crumbs.
salt, pepper and butter to season.
Bake twenty minutes. Mrs. Carrie Jones Sauber.

PIE TO

ACCOMPANY ROAST BEEF.

Butter a shallow baking dish, coat with fine bread crumbs,

fill with well mashed and seasoned potatoes whipped until light.
Put on a pastry crust and bake as a pie. Serve with the roast,
adding a spoonful or two of brown sauce. Mrs. R. W. Jeremy.

BAKED LEG OF MUTTON.

mutton weighing six or eight pounds, cut down
and remove the^one; fill with dressing made of
four ounces of suet, two ounces of chopped ham, six ounces of
bread crumbs, two eggs, one onion, a little thyme, sweet marjoram, salt, pepper, and sew up. Cook three hours. Mrs. F. A.
Loomis.

Take

a leg of

the under

sid-e

MOCK DUCK.
Take

remove bone; make

a loin of steak,

bread crumbs, seasoned with

salt,

a dressing of dried
pepper, sage, onion and a little

some of the fat of steak. Moisten with cold water, but

not enough to make soft. Put one-half of dressing on one-half
of steak, turn other half over and cover with the rest of dressbutter, or

ing.

Lay

few

slices of

Cook

tomatoes on top, also the bone.

thoroughly, and serve with brown gravy.

Mrs.

J.

McM.

Taylor.

IRISH STEW.

Two and one-half pounds of chops,

eight potatoes, four turnips, four small onions, nearly a quart of
Time about two

water.

hours.

Take some chops from

loin of

mutton, place them

in

the

PBKSBYTEKIANCOOKBOOK

42

stewpan in alternate layers of sliced potatoes and chops, add

turnips and onions cut into pieces, pour in nearly a quart of cold
water; cover stewpan closely, let it stew gently till vegetables
are ready to mash, and the greater part of the gravy is absorbed;
then place in a dish, season to taste; serve it up hot. Mrs. Dennis
Madden.

HAMBURG
One pound round

STEAK.

pound fresh pork. Trim

and wash, put through meat grinder, season with pepper and salt.
Mold into two large cakes an inch thick. Sprinkle with flour. Fry
rapidly in equal parts butter and lard, until nicely browned;
then put on cover and let cook slowly for half an hour. Mrs.
Blanche B. Stevenson.
steak, one-fourth

BEEFSTEAK SMOTHERED IN ONIONS.

and fry for ten minutes, stirring often. Repound the steak and lay on remaining onions,
then cover with the rest. Dredge each layer with salt, pepper
and flour, pour on a cup of boiling water, cover closely and let
simmer half an hour. Serve with steak in center of dish and
Slice onions thin,

move

half of them,

onions heaped around.

Mrs.

F.

D.

Mac

Arthur.

STEAK SMOTHERED WITH ONIONS.

Fry

dozen onions in lard and remove from the pan.

then take a rump steak and fry in the same pan in butter, two
minutes on each side. Remove meat to a dripping pan, season
well, place the fried onions and a cup of tomatoes on the meat.
Add a little water and bake twenty minutes. Mrs. Carrie Jones
Sauber.
half a

FRIED SWEETBREADS.
Let them lie in cold water thirty minutes. Remove all membranes and cook in salted water twenty minutes. Then put in
cold water to harden; divide into any size preferred, dip in egg
and roll in cracker meal. Lay in wire basket and fry in deep
fat Mrs. J. M. Tanner.

FRIED CALF BRAINS.

Drop

the brains in cold water and change until they are white.

PKESBYTEKIAN COOK BOOK

43

Carefully remove any tough muscle. Soak in vinegar and water

two minutes, drain and dip each piece after it has been salted
in beaten egg, and fry in hot fat.
Garnish with parsley and

serve with tomatoes or other tart sauce.

Mrs.

Stratton Nation./

BROILED SWEETBREADS.
Select the throat sweetbreads and soak half an hour in cold

water.

Place

Cook without

in

boiling salted water with a teaspoon vinegar.

Then place in cold

Carefully remove every trace of the pipe and membranes
surrounding each lobe. They are then ready for the various
dishes, but should only be heated, not again cooked. For broilboiling twenty-five minutes.

water.

and place

ing, split

in a fine

with lemon and toast points.

wire broiler. When brown serve

Davenport.

Mrs.

VEAL LOAF.
Three pounds of veal, three-fourths of pickled pork chopped
two eggs well beaten, one-half teacup rolled crackers, grated
rind and juice of one lemon, one teaspoon salt, one teaspoon
white pepper, one-half teaspoon cayenne. Press into a loaf. Bake
one hour in a dripping pan with one teacup of water. Baste frequently. This is considered very fine.
Mrs. J. H. Rauscher.
fine,

VEAL CUTLETS.
Skin six veal cutlets, lay in a skillet, cover tightly and let them
steam slowly in their own juice until cooked through. Drain
them on a plate, then dip in egg and cracker crumbs and fry a
golden brown. Season well. The juice that steamed out, add to
the gravy. Veal cooked this way is very digestible and dainty.
They can be served with tomato sauce if preferred to the brown
gravy. Mrs. Davenport.

MARYLAND BAKED HAM.

ham and boil fifteen minutes for each
pound. When done, take from the fire and remove the rind.
Spread over the fatty surface a tablespoon of mustard, which
has been prepared by adding a little vinegar. Press this layer of
mustard in well with a spo'on. On the mustard spread a layer
of brown sugar, and then one of bread or cracker crumbs. Put
Take

medium-sized

PRESBYTERIAN COOK BOOK

44

back

in

oven for

eaten either

warm

minutes or until brown. This

Mrs. James G. Kirkwood.

fifteen

or cold.

may

be-

PICKLED PORK.
Take

good

side of pork, not too fat,

remove

rind, salt lightly

over night; in the morning sprinkle with cloves, allspice, cinnamon, black pepper, all ground. Roll tight with spice side in,
and tie with a strong cord. Sew in muslin sack and boil until
thoroughly done. Let cool, slice and put in cold cider vinegar.
Gilchrists, Adamsburgh Inn, Pennsylvania.

SAUSAGE.
Ten pounds
salt,

meat, four tablespoons sage, four tablespoons

two tablespoons pepper. Mix thoroughly with the hands.

Mrs.

W.

C.

o'f

Long.

NOODLES.
One

egg, pinch of salt and flour to make very stiff. Knead

until hard.
Divide into three parts and roll each piece out very

Cut into strips about an inch wide and let dry. Then pile
on top of each other and shave fine with a sharp knife.
Scatter on the board to dry. These will keep a long time. Nice
in meat soup.
Mrs. A. Weatherly.

thin.

strips

POLISH BAKED NOODLES OR PECHENY NUDDLE.

Prepare the noodles as above except do not roll so thin into
Cut into strips and out into squares. Let dry and
then throw into boiling water. As they come to the surface
take up with a skimmer and drain. Fill the bottom of a baking
dish with these squares and scatter bits of boiled ham, somawhat fat, over them. Continue this way until dish is filled. Bake
in a quick oven.
Serve hot. Mrs. Albert Weatherly.
the sheets.

MEAT LOAF.
Three pounds of veal or round steak ground
well

fine.

Three eggs

beaten, five tablespoons

milk, one tablespooti salt,

cracker crumbs, six tablespoons

one teaspoon pepper. If you use veal,

add butter the size of an egg. One-fourth pound of suet if beef

used. Grind the suet in with the meat, make into two rolls,
and roll in cracker crumbs, put in a pan with a pint of water,
is

PRESBYTERIAN COOK BOOK

bake two hours, basting often unless covered pan

45

is

useu.

Mrs.

George Culbertson.

PRESSED MEAT OF Ax^Y KIND.

meat till very tender. Seapepper and a little butter while cooking. When
cold grind fine.
For two pounds meat add two cups ground
crackers, four or six hard boiled eggs chopped, little celery salt,
one tablespoon gelatine dissolved and enough hot broth to make
soft.
Pack in square dishes. Let stand over night. Mrs. W.
C. Long.
Boil 'chicken, veal or any kind of

son with

salt,

BREADED TONGUE WITH TOMATO SAUCE.

Sauce One-half can tomatoes, one sliced onion, one bay leaf
cooked together fifteen minutes, strain and thicken with three
tablespoons of flour and three tablespoons of butter rubbed together.
Salt and pepper to taste.
Slice boiled tongue, dip in
beaten egg and bread crumbs, saute in butter, place on a hot dish
and pour the sauce around them. Mrs. J. M. Tanner.

BROWNED HASH.
One cup

meat, two cups mashed potatoes, one-third or more

of boiling water, four tablespoons fat, salt, pepper, onion juice,

chopped parsley. Put the mixture into a frying pan in which

one tablespoon of the fat has been heated. Spread smoothly;
ccok over a moderate heat so it will brown slowly and not burn.
Cook about one-half hour and do not stir. Fold like an omelet.
The same mixture may be made into small cakes about threefourths inch thick and browned in the same way. Elizabeth
Frances Greene, Drexel Institute, Philadelphia.

SCRAPPLE.
Make

a thick corn

meal mush and season with

salt, pepper
and powdered sage to taste. Add cold boiled veal ground fine;
stir well and put in a pan to cool; slice and fry.
Any kind of
cold meat can be used. Mrs. H. Parkman.

STUFFED MANGOES.
Boil veal

till

and small onion,

tender, season with a pinch of thyme,

salt

and pepper to

taste.

bay

leaf

Run through meat

'

PRESBYTEItlAN COOK BOOK

46

chopper. Make a sauce of one tablespoon butter, melted, one

tablespoon flour rubbed with this till smooth, add one cup milk,
till the sauce is smooth.
Add the meat to this. Cut
the small end of green mangoes, hollow out seeds or not,

stirring all
ofif

as the pepper taste is liked; fill with meat preparation.

Put in
pan with little hot water in bottom and cook one-half hour or

more.

If

the

meat through.

mangoes are used

Bread crumbs and

for the cases, just heat the

bits of butter or the

whites of eggs are used on the tops of these cases.

Mrs.

beaten
D. F.

Longenecker.

MINT SAUCE FOR LAMB.

Chop young

leaves of mint,

two teaspoons powdered sugar,

three tablespoons of mint, six tablespoons vinegar, a dash of

salt and pepper.
Mix. Mrs. Stratton Nation.

CAPER SAUCE.
Take the

liquor in which

mutton has been boiled, skim off

the fat until only a few "eyes" remain; to a pint of the liquid
add one small tablespoon flour, rubbed smooth in cold water;
let this boil up, then add one hard boiled egg chopped fine, and
all

one heaping tablespoon of cut capers.

Mrs.

J.

M. Tanner.

HORSE-RADISH BUTTER.
Work

together one tablespoon butter and one teaspoon grated horse-radish, one-third salt spoon white pepper and a pinch of
salt.
Mold into tiny balls and serve on broiled steak, just as it
goes to the table. Mrs. A. S. Newman.

CREAM MUSHROOM SAUCE.

For six persons take from six to eight good sized mushrooms, skin, sprinkle with salt and allow them to stand for an
hour or more. When ready to cook, quarter the mushrooms,
put in a saucepan with one-fourth cup butter, cover tightly. Let
them boil in the butter and their own juices for about ten minutes, then add a cup of rich cream, or as much more as the
strenglth of the mushroom flavor will permit.
Let it all boil up
together.
Season with salt and pepper to taste.
Add flour
enough to thicken the sauce to the consistency of cream, and
serve on broiled steak or over toast. Mrs. W. A. White.

PRESBYTERIAN COOK BOOK

47

GOOSEBERRY FOOL.
Cook one

until soft, strain and press

through a colander, then add sugar to taste and cook until rather
thick. When cold beat one tumblerful into one-half pint or more
of whipped cream. Serve in sherbet cups or small glasses with
If desired, a few broken English walnuts
the meat course.
and cherries may b-e added. Currants may be used in the same
way. The white of an egg beaten stiff may be used in place
of whipped cream. Mrs. William B. Irwin.

pint of gooseberries

MEAT PIE.
Cut meat into two-inch peices, add one onion, piece of carrot,
bay leaf, a little celery or celery salt; cook until meat is tender,
add salt and pepper, thicken the gravy with butter and flour
thickening, and add one-half teaspoon Worcestershire sauce, (if
beef

is

used.)

One

one teaspoon baking powder, pinch

one tablespooa (small), of butter, enough
milk to make a soft dough. Put meat in pan and put crust over
the top, cut small openings in crust for steam to escape. There
should be plenty of gravy with the meat. Bake fifteen or twenty
minutes. Mrs. W. H. Brooks.
Crust

salt,

cup

flour,

sifted together,

MARBLED MEATS.
Chop

fine,

cold cooked salt beef tongue, also one

pound

of

cold cooked veal or chicken, and one pound of roasted or boiled

beef; season the veal and beef with salt, pepper and a suspicion
of nutmeg. Pack this in layers with a dusting of chopped pars-

between the layers; when

mold press the whole well tobroad bladed knife. Cover half a box of gelatine

ley and thin slices of hard boiled eggs

you have the

last

layer in the

gether with a
with a half cup of cold water, and allow it to soak for half an
hour; add a pint of hot water, half a teaspoon of beef extract,
a palatable seasoning of salt, pepper and the juice of a lemon.
Baste this over the top of the meat while it is still in the mold.
If it does not penetrate easily, pierce the meat here and there,
with a skewer or larding needle. When the meat has absorbed
the pint of gelatine, stand it aside over night.
To serve, dip
the mold quickly into hot water; turn out the meat; garnish with
cress or lettuce and pass with it sauce tartare, tomato ketchup,
or mayonnaise dressing. Mrs. C. B. Jackson.

PRESBYTERIAN COOK BOOK

48

JELLIED MEAT.
One pound

meat, one pint stock, three ounces gelatine, one

teaspoon salt, one-fourth of pepper, one of lemon juice, two hard
cooked eggs, one tablespoon chopped parsley. Soften the gelatine in cold water, add the hot stock and seasoning, then the
finely chopped cooked meat. Wet a mold with cold water, place
in it the eggs cut in slices and the finely chopped parsley, then
add the meat mixture, and allow it to stand until firm and cold.
Garnish it with parsley or lettuce. Elizabeth Frances Greene,
Drexel Institute, Philadelphia.

NUT MEATOSE.
Tak one cup peanut butter, one cup sifted beans, one and
one-half cups water, two tablespoons corn starch and one teaspoon

salt.

Add onion

boiler with lid

fine.

Mrs.

or sage to suit taste, and cook in a double

to five hours. Sliced as cold meat it is

from three

Nelli-e

Pemshon Morgan.

YORKSHIRE PUDDING.
Beat three eggs very light with one-third teaspoon of salt;
one heaping cup of sifted flour, one and one-third cups of sweet
milk. Beat all together five or ten minut-es. Drain some of the
drippings from your roast beef into another pan, pour your
batter into it and bake in a hot oven from fifteen to twenty minutes.
Serve hot with your roast beef. The pudding, when correct, should be very light.
Mrs. J. H. Frith.

TO DRY BEEF.
to buy the meat together, and
have the butcher cut so as to make two or three large pieces for
each.
Have a large stone jar, put in one piece and cover with
salt, brown sugar, pepper and a little saltpetre; then lay on top
of that another piece of beef and sprinkle heavily with salt,
sugar, pepper and a little saltpetre and so on until your beef
Push it down solidly and place a heavy weight on top
is all in.
of beef, cover the jar and every few days turn the meat until it
makes a liquor; then keep turning till it takes most of the liquor
up.
I generally leave it in the jar for three weeks, take out one
piece at a time and dry in warming oven until the outside is dry,
then put in paper sacks and hang by furnace or stove to dry. If
It is far better for

two persons

PRESBYTEBIAN COOK BOOK

hung

in buttery, after

it

is

too warm, will keep nicely.

dried, or

Mrs.

J.

49

some place not too damp or

M. Steele.

CHILE CON CARNE.

Two

pounds round steak, one large teacup of chopped onions,

one can tomatoes, two Chili peppers. Cut steak in inch pieces,
salt and sprinkle well with flour; put one tablespoon of lard and
one tablespoon of butter in hot frying pan. Fry the meat until
browned nicely, sprinkle again with flour and add one and onehalf pints hot water; let cook for one-half hour. Add onions,
strain the tomatoes, pour over the meat; add Chili peppers and
cook slowly for one-half hour. The seeds should be removed
from the peppers before cooking them; put in water and cook
until the skin can be removed from the meat of the pepper. Chop
the pepper fine and add to other ingredients. Mrs. F. J. Dale.

PRKSBYTERIAN COOK BOOK

50

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Affirmed by hundreds of Emporia's leading- citizens and by numerous students and patients from all over the state, that you get the most perfectly fitted
glasses in Emporia at

Dp-

Simson and Daughter's Optical Parlors

706 CommeroJal Street

The Doctor successfully

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treats all diseases of the Eye and also makes a specialty

other diseases of the Respiratory Organs and Hearing

C. p. Theis
DEALER

IN

Boots, Shoes, Arctics, Rubber Boots

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Boots atnd Shoes Made and Repaired
422

Satisfaction Guaranteed

MRS.
Does

1-2

Commercial

Street

DAN WEEKS

a general
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710 Eural

Street

Fot Fresh

Groceries, Candies

Party estimates gladly furnish

furnished.
address

Caller

Telephone 734

and

Homemade

Bread,

call at

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911 Commercial Street

Cleansing

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Hay, \/an Tassel

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all

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Co.

kinds of French, Dry and Steam Cleaning.

cleaned without any removals.

814 Commercial Street

All garments

Telephone 272

PRESBYTERIAN COOK BOOK

The

McKillip

51

& Swallow Co.

BUY, SELL OK

EXCHANGE

Farms and Pasture Land. Make Farm Loans

at Lowest Rates and Easy Terms
C, H.

The

SWALLOW

McKillip

& Swallow Co.

BUY, SELL OR

EXCHANGE

Make City Loans at Current

Insure You Against Loss by

City Property.
Rates.
Fire,

Lightning and Tornado

H. L.

DWELLE

All the Best CooRs Want the Best

Flour to Get the Best Results
GIVE THE

Fancy Patent
FLOUR
MADE BY THE

City Roller Mill

A FAIR TRIAL.

AVE

Company

GUARANTEE

IT.

PRE8BYTERIANCOOKBOOK

52

THE

RIGHT
If

you wish

FLiR
to get the

BEST RESULTS from the

use of the recipes in this
book,

when you call for

FIVE ROSES.

Flour, use

FIVE ROSES flour has

no equal for HIGH quality
and GREAT economy.

Sold by all
Grocers

J.

Five

R.

SODEN'S

Roses Flour
Emporia, Kansas

Bread
'"Here

is

bread which strengthens men's hearts, and

call-ed

is

therefore

the staff of Hfe."

GENERAL DIRECTIONS.
In cold weather alwa3'^s heat it before mixAfter the bread is mixed, place in a well greased
bowl or pan to rise; keep in a warm plac-e. When formed into
loaves the dough should rise until bulk is doubled. After baking,
grease the loaves with butter or lard, insuring a soft crust.
Seventy-five to eighty degrees is the best temperature for raising plain doughs but fancy breads need ninety degrees. A steam
air is good but avoid draughts.
White dough tripks in bulk
Graham dough
th-e first rising, and doubles the second time.
increases less in bulk. Rolls should be lighter than bread when
first put in the oven, and need
a hotter oven; bake fifteen to
twenty minutes. Sweetened bread burns easily, so protect the
bottom. The oven must be about 400 or 500 degrees for bread,
not too hot at first or the crust will burn before the crumb is
cooked. The first kneading blends the ingredients, the second
makes fine grain and will take from one-half to one hour. Mrs.

Use

the best flour.

ing the bread.

F.

J.

Dale.

POTATO BEER.
Grate two good-sized potatoes, add one-half cup sugar, onethird teaspoon ginger. Pour over all one-half pint boiling water
in which a pinch of hops has been boiled. Keep in a warm place
for eight days, stirring occasionally.
On the eighth day it is
ready for use.
Liquid Over two mashed potatoes pour the water in which
they were boiled, adding enough warm water to make three
pints of liquid, add one teaspoon of salt, one-half cup sugar.
When cool add one pint of the starter. Let all stand over night.
Before making the sponge save one pint of the liquid as a

PRKSBYTEKIAN COOK BOOK

64

Starter for future use.

in

summer.

Keep

in a

The beer should be used

cool place.

Mrs.

R.

J.

twice a

week

Edwards.

BREAD.
One-half cup home-made yeast, one large mashed potato;
scald one quart of flour with the water in which potato was boiled, let cool, then add yeast, which has been soaking in cup of
water.
Beat well and put in a warm place to rise until morning.
In the morning add one quart watm water, one tablespoon
melted lard, two tablespoons salt (scant), one-half cup sugar,
enough flour to make moderately stiff, kneadu and let rise, mold
and let rise again. When light, mold into six loaves and when
light bake in a moderate oven fifty to sixty minutes.^Mrs. William Huestis.

BREAD.
When

putting your bread in the pans, take a small cup of the

dough and put it in a warm (not hot) place. After it rises and is

When you
it may dry perfectly.
bake again, put this to soak at noon, adding one-half
cake yeast foam the day before you want to bake. At supper
time put one well mashed potato and a pint of potato water
into a two-gallon vessel, add three pints lukewarm water, two
tablespoons salt and four tablespoons sugar, flour to make a stiflf
batter; then add the rising, stir well and add a little more flour
if necessary, as it is better to have the sponge a little stiff.
In
the morning put three pints of flour into your bread pan. Add
the sponge; use only enough flour to make the dough nice to
partially dry puncture so that

want

to

handle; be careful not to mix too stiff. Knead vigorously ten

Let rise again in a warm place, then make into loaves,
heat the oven and when loaves have risen bake three-fourths' of
an hour. This will make six medium-sized loaves. Mrs. L. G.
Martin, College Hill.
minutes.

BREAD.
Sponge^At noon

mashed with a pint of

water in which it has been boiled; when lukewarm add one
tablespoon salt, two tablespoons sugar and one-half cake of
yeast foam. Thicken with flour quite stiff and let rise until bedtime. Then take one and one-half quarts of flour, add sponge
and two quarts of warm water in winter and cold in summer.
take one large potato,

PKESBYTERIAN COOK BOOK

In the morning add two quarts of

flour,

55

work well and

let rise

twice before putting in pans.

Note Soak yeast cake twelve hours, use on-e-half cake

summer, one cake in winter. Mrs. M. N. Taylor.

in

BREAD WITH COMPRESSED YEAST.

soak for one-half hour one cake of compressed yeast in one-half pint lukewarm water. After this has
soaked take one quart lukewarm water and one quart sweet
milk, one tablespoon lard, two tablespoons sugar and one of
Melt the lard and add it with sugar and salt to wat-er and
salt.
milk. Stir in the well dissolved yeast, then add two quarts flour
In the evening

and with a large spoon beat

quarts more flour or enough
Knead until fine and
board.

until

smooth and

Add two

fine.

can be turned on bread

elastic, twenty minutes or mor-e.
Be careful not to use too much flour. Put in a large well greased
bread pan to rise over night. A warm place in winter and a
cool place in summer; it will be ready to mold into loaves before
breakfast, and baked in the early morning. Mrs. Davenport.
until

it

BREAD.
Take one cake

of any

good yeast

for a starter; soak perthen cook three or four potatoes and mash, add onehalf cup sugar, one tablespoon salt.
Beat thoroughly and let
stand over night. In the morning put a pint of this away in a

fectly soft,

glass jar in a cool place.

Make

add plenty of water to make

quarts or so of

all

lukewarm water.

WHEY
Take two qu.rts

a sponge or not as

the bread

Mrs.

when

W.

you please,
two

fixing yeast,

E. Hillerman.

BREAD.

of sour milk, buttermilk preferred, let

to a boil, then cool and strain, using only the whey.

come

Set the

sponge at night, using a cake of any good yeast. In the morning add two tablespoons sugar and one of salt (scant), lard the
size of a walnut, then mix it up with flour very stiflf.
Do not
add any water. Set aside until ready to mold, put in pans and
rise.
Bake from forty-five to fifty minutes. Mrs. Isaiah

let

Jones.

NUT BREAD.
One

Dint milk heated

and cooled,

to this

add one-fourth cake

FRKSBYTEK IAN COOKBOOK

56

compressed

yeast,

two teaspoons sugar, one teaspoon

butter;

melted, one-half- teaspoon salt. White flour to make a batter.

Set at night; the next morning add one cup of nuts chopped, not

too

fine,

light

whole wheat

make

in loaf,

flour to

make

stiff

batter.

using care not to get too

light.

When

Mrs.

this is

Howard

Dunlap.

ENGLISH LOAF.
One

cup of yeast, one pint of sweet milk, one cup of

shortening, four eggs, two cups of brown sugar, two pounds of
raisins, two teaspoons cinnamon.
Add flour to make it so you
can work it, let rise until light, work out into loaves and let
rise again.
This will make five loaves. Bake an hour and a
half.
Mrs. George Culbertson.
tin

SPICE BREAD.
Dough

for one loaf bread,

one coffee cup brown sugar, onehalf teacup butter or lard, one cup sweet milk, one tablespoon
cinnamon, one tablespoon cloves, one nutmeg, one coffee cup

make into two loaves not quite as stiff as

Let rise twice, bake longer than bread. Mrs. Nellie

currants or raisins;
bread.

Pemshon Morgan.

COFFEE BREAD.
Enough bread sponge

for ordinary loaf,

two eggs, one-half

cup sugar, one-third cup butter. Mix and work into three rolls
and braid into flat loaf; place in a dripping pan and let rise.
When light spread yolk of egg thickly over the top, and sprinkle
with sugar. Bake in moderate oven same r" bread; it should
brown in half an hour. Mrs. H. M. Wooc_.

WHOLE WHEAT
Made

BREAD.

with yeast foam Dissolve well one-half cake yeast

foam in enough warm (not hot) water to cover it in a cup.
Scald one tablespoon flour and add a little more flour and water
to make a thick rising.
To this, add the yeast, cover and let
stand in a warm place from early afternoon until bedtime. Then
put into bread pan nearly all the flour needed for the bread, and
one heaping teaspoon of salt. Round out a hole in the flour and
pour into it the rising and three pints of warm water. Whip

PRESBYTERIAN COOKBOOK

67

flour in gradually until you have a stiff sponge. Beat well, wrap
with woolen cloth and paper and set over warm water. In the
morning mix into hard loaf. Let rise until light, knead down
and let rise again before mixing into loaves. Be careful not to

get dough too

stiff.

With compressed yeast

stir

one big tablespoon

make

a stiff batter.

Into three pints of quite warm water

salt

Add

and enough whole wheat

flour to

yeast cake dissolved in two tablespoons

more flour to make a thick sponge.

Beat well for several minutes; mix into hard loaf immediately,
kt stand in a temperature of about seventy-five degrees Fahrenheit until light. Mix into loaves, let rise, and bake in a moderate
oven. Mrs. T. E. Rankin.
cold water, and enough

RALSTON HEALTH BREAD.

Note The dough must be worked as soft as can be handled;

in no case mix a stiff dough.
Take four quarts Ralston Health
flour, three pints scalded milk, one and one-half tablespoons salt,
one tablespoon sugar, one cake compressed yeast. First sift the
flour into pan, then dissolve the yeast in a little of the milk and
stir it into the flour, also stir in the sugar and salt.
Then pour
the milk in a little at a time, stirring with the hand until well
kneaded.

enough

Set in a

warm

place out of draughts until

to put into loaves.

When

it

is

light

ready for
loaves in the morningj. Let come to the top of ordinary pan and
bake one and one-fourth hours. A small piece of butter can be
used in bread if desired. Topeka Milling Company.
set at night

it

is

BOSTON BROWN BREAD.

One

quart white flour, one pint

graham

flour,

one pint corn

meal, not quite one quart sour milk, one pint Orleans molasses,
two tablespoons brown sugar, one teacup raisins, a little salt.
Dissolve three teaspoons soda in boiling water, then put in molasses, beat well, then

put in sour milk;

pour over

stir

put in oven ten minutes.

flour

thoroughly.

Mrs. T. L.

and sugar and

Steam

three

salt,

hours,

then
then

Ryan.

BROWN BREAD.
Two

cups corn meal, one and one-half cups flour, two cups
molasses, one and one-half cups sweet milk, one teaspoon soda,
Steam four hours. Mrs. W. D. Ewing.
a little salt.

PRESBYTERIAN COOK BOOK

58

BROWN BREAD.
Four cups rye meal, two cups corn meal, one tablespoon soda,
one teaspoon salt, one cup molasses, four cups sour milk. Mix
and sift dry ingredients, then add molasses and sour milk gradually, beating thoroughly so that there will be no lumps.
Put
into a well greased, tightly covered mold. Steam six hours and
dry in oven a few minutes. Elizabeth Frances Greene, Drexel

Institute, Philadelphia.

BROWN
One and

BREAD.

graham

flour, one-half cup wheat

one cup corn meal, one-half cup molasses, one teaspoon
salt, one teaspoon soda, one and two-thirds cups sweet milk.
Directions Mix dry ingredients and sift. Dissolve soda in
milk, add molasses and milk to dry ingredients and stir until
well mixed. Turn into buttered mold and steam two hours.
Mrs. Nelson Cheney.

one-half cups

flour,

BROWN BREAD.
Two

cups of graham flour, two cups of corn meal,, two and

one-half cup buttermilk, one-half cup molasses, one teaspoon
soda, a little salt. Steam three and one-half hours. Mrs. C. B.
Graves.

ROLLS.
One

new

two tablespoons

lard, two tablespoons

two tablespoons yeast, one heaping teaspoon salt. Put the
lard, sugar and salt in the milk and warm sufficient to melt the
lard; when cool enough, add the yeast and fiour enough to make
a stiff sponge.
Beat the sponge well when light, knead until

pint

milk,

sugar,

fine

and

mold

elastic,

being careful not to get too

dinner,

make

morning.

H.

the sponge the night before;

if

When

stiff.

into rolls or cut with small buscuit cutter.

If

light,

wanted for

for supper, in the

Davenport.

BROWN BREAD WITH

RAISINS

AND

NUTS.

One

quart white flour sifted, one quart graham flour sifted,

one quart sour milk, or buttermilk, if sour, one teaspoon salt,

two tablespoons brown sugar, one

teaspoons soda, one pound seeded

pint Orleans molasses, three

raisins,

not chopped, or one

PKESBYTERIAN COOK BOOK

59

pound chopped nuts. Dissolve soda in four tablespoons boiling

water and beat in molasses, add flour, sugar, salt and the sour
milk; beat well then add raisins or nuts and beat hard about
four minutes. Fill eight, one pound bakinx powder cans half full,
place lids on loosely and set in large pan boiling water. Boil
three hours, remove lids from cans and cook in oven fifteen
minutes. Remove from cans while hot. Mrs. Ida Moore Irwin.

GRAHAM BREAD.
Three cups graham

flour,

not sifted, one pint sour milk, two-

thirds cup Orleans molasses, one teaspoon soda.

fourths of an hour in slow oven.

Mrs.

W.

Bake three-

A. Randolph.

GRAHAM GEMS SMALL.

One cup

sour milk, pinch salt, one small teaspoon soda, one

heaping tablespoon white flour and enough unsifted graham to

make

a light, firm batter.

while making the batter.

tined steel

is

Place tins on the stove and heat hot

With lump

of butter

on

fork, three-

the best, go around the sides of the tins, leave a

sizzling in the bottom.

Without stirring cut lumps big
enough for each tin and bake on upper grate in hot oven fifteen
or twenty minutes.
Makes thirteen small size. Mrs. H. M.
little

Woods.

GRAHAM

GEMS.

One cup

sour milk, two eggs, one teaspoon soda, one teaspoon

sugar, one teaspoon melted butter, one-half teaspoon salt. Graham flour to make a thin abtter, beat well and bake in gem pans
in quick oven.
This will make one dozen. Mrs. W. F. Cole.

GRAHAM
One cup

GEMS.

of white flour, one cup of

graham

flour unsifted,

two

cups of sweet milk, two teaspoons baking powder, one egg well
beaten, one tablespoon butter or lard, melted, one teaspoon
sugar, one-half teaspoon salt.
Mrs. George Newman.

BREAD GEMS.
One

crumbs soaked and rubbed through a colander, (have one pint when it is through), two cups sweet milk,
two cups white flour, three teaspoons baking powder, one-fourth
pint bread

PRESBYTERIAN COOK BOOK

60

cup melted butter, two eggs, well beaten. Bake in gem pans.
Nice to serve with fresh fish for breakfast. Mrs. William B.

Irwin.

GRAHAM CRACKERS.
Three cups graham

flour,

one cup white

flour,

one-half cup

sugar, two-thirds cup shortening, three teaspoons baking powMix with sweet milk, roll thin, bake thorder, a little salt

oughly.

Mrs.

G. L. Bontecou.

CORN BREAD.
Two

eggs well beaten, one cup sweet milk, one tablespoon

melted butter, one teaspoon salt, two teaspoons sugar, one and
one-half cups corn meal, one-half cup wheat flour, one teaspoon
baking powder. Mrs. Jessie Giersch.

SOUTHERN CORN BREAD.

Put one pint of milk into a double boiler; when hot stir in one
cup of white granulated corn meal. Cook slowly for five minutes.
Take from fire, add a tablespoon of butter, half a teaspoon salt, and when cold add the yolks of four eggs, then the
well beaten whites. Turn into a baking dish and bake in a
quick oven for half an hour. Mrs. Charles Kirkwood.

SOUTHERN EGG CORN BREAD.

Over one pint of corn meal pour one quart of boiling water,
and boil five minutes, stirring constantly. Add one tablespoon
melted butter, two well beaten eggs, one teaspoon salt, one cup
cold water, one cup sweet milk.
Pour mixture into cups and
bake in a slow oven for thirty minutes. To be served in cups
and eaten with a spoon. Lura Baker Brown, Kansas City, Mis-

souri.

CORN BREAD.
Two

cups corn meal, one cup flour, one large tablespoon

sugar, one teaspoon baking powder, two eggs, well beaten, butter
size of an egg, a little salt, two cups cold water.
Mrs. J. P.
Ross.

BEATEN
One

BISCUIT.

quart flour, one small teacup lard, pinch

salt,

sweet milk

PRESBYTERIAN COOK BOOK

sufificient to
flat

make

iron until

61

Beat with the broad end of a

and blisters. Roll thin and stick
Bake in rather hot oven. Mrs. O. B.

a stiff dough.

dough

light

is

each biscuit with a fork.

Hardcastle.

TEA

BISCUIT.

One

quart flour, two tablespoons shortening, three teaspoons

baking powder, one-half teaspoon salt. Mix with enough cold

sweet milk to make as soft a dough as can be rolled. Roll on a

Have ready
it is about one-half inch thick.
one cup of soft, but not melted butter. Spread this over the
dough and sprinkle two tablespoons of sugar over the butter.
Now roll the dough as for a jelly roll. Now, with a sharp
knife slice all into biscuits one-half inch thick. Place in floured
pan, leaving space between biscuits to allow for rising.
Bake
Delicious.
Lura Baker Brown.
in a very quick oven.
floured board until

BAKING POWDER BISCUITS.

One

quart flour, two teaspoons baking powder, one teaspoon

sugar, one teaspoon salt, three tablespoons butter or lard, milk

enough

to

make

a soft dough.

Mrs.

William Huestis.

BISCUITS.
Take four

flour, two heaping teaspoons of

teaspoon salt. Sift these well together. Add to this a heaping tablespoon of lard.
Mix with
milk.
Laura Kirkwood.

level

cups of

baking powder, and a

level

GOOD
c

BISCUITS.

V^

together two cups of flour, two teaspoons baking powder, and a little salt.
Into this rub one tablespoon butter or
lard.
With a spoon stir in enough milk to make a very soft
dough. Bake in a quick oven. Mrs. Eleanor R. Christian.
Sift

BISCUITS.
One
pinch

quart flour,

salt,

three heaping

two large tablespoons

either sweet milk or water.

teaspoons baking powder,

Mix into soft dough with

Mrs. W. H.

SODA
One

lard.

Cool.

BISCUIT.

pint of buttermilk or sour milk, one quart of flour, lard

PKESBYTEKIANCOOKBOOK

62

size of
heaping',

an egg; sift through flour one kvel teaspoon soda, one

teaspoon baking powder. Bake in a quick oven. Mrs.

Will VVayman.

/(

GOOD FRIDAY BUNS.

Scald three cups milk in a double boiler, then place in a

When lukewarm, not
large mixing bowl with one cup sugar.
hot, add half a yeast cake which has been softened in two table-

spoons of

warm

water.

If the

buns are started

in the

morning,

instead of at night, use a whole yeast cake and they should be

ready to bake by noon. Stir in enough flour to make a thick

and put in a warm room. The rising process can

be hastened by setting the bowl in a pan of hot water. When
the batter is double in bulk, cream half a cup of sugar and butter
and add to the sponge, with half a teaspoon nutmeg and one
cup of currants. Next stir in flour until stiff enough to knead.
Knead five minutes and let rise again. Cut into pieces as large
as an egg, knead and roll into round biscuits. When they are
well risen, bake in a hot oven for twenty-five minutes and they
will be brown, crusty and delicious. If a glaze is desired, brush
them with the white of an egg and water just before taking from
the oven. Mrs. L. O. Priest.
batter, cover

CINNAMON BUNS.
One cup milk, three-eighths cup sugar, one egg, one-fourth
teaspoon salt, one-fourth yeast cake, one-fourth cup water, two
cups flour. Make a sponge; beat thoroughly, and when light,
add sufficient flour to knead. Knead and let rise until double
its former bulk.
Roll one-fourth inch thick, spread with onehalf cup butter, (softened), one cup currants, two tablespoons
cinnamon, one cup brown sugar. Roll as a jelly roll and cut
into slices one inch thick. Place in well greased muffin pans, with
cut surface at top and bottom. When very light bake in moderate oven thirty to forty minutes. If the buns are taken from
the oven twice while baking, a, little molasses or brown sugar
dissolved in water and added to each bun they will be much
better.
Elizabeth Frances Greene, Drexel Institute, Philadelphia.

RUSKS.
One
sponge.

pint

warm

When

milk, one-half cup yeast, flour

light,

melt together one

cofifee

enough

for a

cup butter, one

PBE8BYTERIANCOOKBOOK

63

and three-fourths cups sugar, nearly one-half teaspoon soda,

enough to mold. When light, mold with as little handling
as possible into cakes and let rise again. Wash over with sweetened cream and bake. Mrs. G. W. DeCamp.
flour

RUSKS.
Set the rusks at night, taking one pint of sweet milk and
flour
adding salt and
for bread,
as

making a spongue
and either a cake
potato yeast.
of milk
to

In

of

the

which

compressed yeast or old fashioned

morning set on the stove a pint
been
added
about
one-fourth
has

h-eaping saucer white sugar;

a loaf, setting in a

and cut

When

warm

work

all

these ingredients well into

When very light, roll out

about one and one-half inches thick.
bake a light brown. Mrs. W. H. Hubplace to

rise.

into small cakes

risen sufficiently,

bard.

SALLY LUNN MUFFINS.

Two

two eggs, one cup milk, one teaspoon sugar,

one heaping teaspoon baking powder, one-half teaspoon salt, one
tablespoon butter. Sift the flour, salt, baking powder and sugar
together; beat the -eggs until very light lemon color, add them to
the milk, then sift the flour and other ingredients into the milk
and eggs. Melt the butter and add to the mixture. Put into muffin tins and bake for twenty-five minutes in a hot oven.
Frances Evans Brown.
cups

flour,

RICE MUFFINS.
Dilute one cup of boiled rice with one cup of milk, one tea-

spoon of melted butter, yolks of two eggs, one and one-half

cups flour, one tablespoon sugar, one-half teaspoon salt, one
heaping teaspoon of baking powder. Fold the beaten whites of
the eggs in carefully; pour into hot gem pans and bake in a
quick oven.

Mrs.

T. P. Stephenson.

DAINTY CORN MEAL MUFFINS.

Beat togehter in order mentioned, two eggs, two tablespoons
of white sugar, one and one-half cups sweet milk, one-half teaspoon salt, a cup of corn meal, two cups flour sifted with two
heaping teaspoons of baking powder and one tablespoon of

PRESBYTERIAN COOK BOOK

64

Bake in hot gem pans for twenty minutes in hot

Water may be used instead of milk. Evelyn Wilson.

melted butter.

oven.

CREAM MUFFINS.
One

pint of flour, one-half teaspoon salt, one-half teaspoon

soda, one teaspoon cream tartar,

two eggs well beaten,

after sep-

arating the whites from the yolks, three-fourths cup of cream.

Bake

hot muffin pans and serve immediately.

in

Mrs.

G.

W.

Newman.

CORN MEAL MUFFINS.

One cup of corn meal, one of flour, two teaspoons of baking
powder, one teaspoon salt, two scant tablespoons sugar, two
eggs and sufficient sweet milk to make a thick batter. Stir the
ingredients together, adding the milk last; beat steadily, but
quickly for three minutes, pour in hot pans and bake for fifteen
minutes. Mrs. C. K. Judd.

MUFFINS.

Two

tablespoons butter, or one each lard and butter, two

teaspoons sugar, two eggs, two cups flour, two teaspoons baking
powder, one cup sweet milk, one-half teaspoon salt. Beat the
whites stiff, add yolks and beat hard. Sift flour, sugar, salt and
baking powder and stir in lightly; then add the butter and bake
in hot oven.
Mrs. Hutchinson, Garnett, Kansas.

VIM MUFFINS.
One heaping

tablespoon butter or lard, two tablespoons sugar,

one teaspoon salt, one egg, two-thirds cup milk, one cup vim,
two- thirds cup flour, two heaping teaspoons baking powder.
Bake twenty minutes in muffin pans. Mrs. Lizzie B. Griffith,
contributed by Vim Breakfast Food Company.

CREAM MUFFINS.
Two tablespoons butter, two tablespoons sugar, two teaspoons baking powder, two cups flour, one-half teaspoon salt,
two eggs beaten, add to them one cup milk; blend this with the
flour, stir lightly, (not beat) bake in muffin pans.
Mrs. J. C.

Jones.

PRESBYTERIANCOOKBOOK

65

WAFFLES.
Two

two cups milk, two cups flour, melted butter size

of walnut, two teaspoons baking powder sifted through flour.
Mrs. George R. Jones.
eggs,

WAFFLES.
Beat two eggs, one-half teaspoon salt, one small tablespoon
sugar, add thr-ee cups buttermilk, or clabber milk beaten well
with egg; add enough sifted flour to make thin batter, (or about
two and one-half cups flour.) Two large tablespoons melted
Beat until very light,
lard or butter, one level teaspoon soda.
put in well greased waffle irons and bake; serve with butter
and maple syrup. Mrs. D. C. Allen.

GRIDDLE CAKES.
One

egg, one pint milk, one heaping tablespoon shortening,

two teaspoons baking powder, enough flour to make a very thin

If
batter.
If trial cake seems tough, the batter is too thick.
cakes toward the last of the batter are not light put in more
baking powder. Very good cakes can be made without milk by
using two eggs. Mrs. G. H. Randolph.

WAFFLES.
One

pint sweet milk, three eggis beaten separately,

two

table-

spoons melted butter, two tablespoons sugar, a little salt, three

teaspoons baking powder. Flour enough to make a thin batter.
Lightly fold in the beaten whites the last thing. Mrs. C. Clark.

GRAHAM GRIDDLE
One

graham

CAKES.

one cupful wheat flour, one tablespoon sugar, one-half teaspoon salt. Stir well together and add
two eggs, separated and beaten well, one teaspoon soda, dissolved in two tablespoons cold water, one pint sour milk, one
Beat well and fry as usual.
large tablespoon melted butter.
They are much improved by frying on a soapstone griddle without any grease. Mrs. G. W. Neweman.
cupful

flour,

BUCKWHEAT

CAKES.

Four cups sour milk, two eggs, one teaspoon

salt,

one

tea-

-PRESBYTERIANCOOKBOOK

66

spoon soda, wheat

flour

one

part,

buckwheat two

parts,

mak-

ing thin batter. Bake on griddle; this quantity serves six persons six small-sized cakes each. Mrs. J. H. Rauscher.

DELICIOUS FRIED MUSH.

One

pint white corn meal, one-fourth pint flour, one quart

and meal together and

and cook
thoroughly. As soon as it is done, drop by spoonfuls into boiling fat and fry a light brown. This is delicious with or without syrup. Mrs. H. E. Peach.
boiling water, salt to taste.
stir slowly,

Sift flour

to prevent lumps, into the boiling wat-er

MILK TOAST.
Toast bread, dip into salted boiling water an instant, place
in dish and pour hot milk with melted butter over it.
I. R. Ingram, contributed by Mrs. E. M. Forde.

PRESBYTERIAN COOK BOOK

67

Avery's Meat Market

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in their line

reasonably and promptly

Telephone 194

Everything Delivered

CLARE

G.

PARTRIDGE

Hair Dressing Parlors

Ladies in this vicinity are cordially invited to visit my hair
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Over Citizens National Bank^ corner Sixth and Commercial

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Te'ephone 2505

Streator

Metal StaLmping

Company

Manufacture the Best Carpet Sweeper Made

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PRESBYTKRIAN COOK BOOK

68

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PLYMOUTH ROCK
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The most economical and

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NO LEMONS
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NO STRAINING

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Vegetables
''Oh muckle

is

the powerful grace that

lies in

herbs."

Boil fresh young vegetables in hard water; a little salt will

harden the water at once. Boil dried vegetables in soft water;
a little baking powde'r will soften the water and is useful in
freshening and making tender green vegetables that are a little
old or not wholly fresh. A little sugar is an improvement to
Cabbage, turnips, carrots, parsnips
beets, turnips and squash.
and beets are good boiled with fresh meats. When vegetables

are served with salt meats, they are good boiled in the liquor
in which the meat has been cooked; take out the meat when

done, then cook the vegetables.

TABLE FOR COOKING VEGETABLES.

medium size, one hour.
Green corn, twenty to twenty-five minutes.
Peas or asparagus, twenty to twenty-five minutes.
Boil onions,

Potatoes, usually half an hour,

Cabbage and

if

small, less time.

cauliflower, twenty-five minutes to half an hour.

Carrots and turnips, forty-five minutes when young, one hour

or longer in winter.
Lima beans, if young, half an hour, old, forty-five minutes.
Beets, one hour in summer, an hour and a half and even two
hours, if large, in winter.
Sfring beans, if split or sliced and thin, half an hour, if only
snapped, forty-five minutes. Regulate this time by the time the
meat will be done.

SAUCE FOR VEGETABLES.

Three tablespoons butter, three tablespoons flour, one teaspoon salt, two cups milk, or one cup milk and one cup vegetable stock, white pepper. Melt the butter, add flour and season-

PRESBYTERIAN COOK BOOK

70

ing and stir until smooth, then add very slowly the milk which
has been heated in a double boiler, stirring constantly, being sure
to let the mixture come to a boil and be perfectly smooth each
time before adding more milk. Elizabeth Frances Greene, Drex-

el Institute,

Philadelphia.

ASPARAGUS.
Cut

tough ends, tie in bunches, boil in salt water until very tender.
Have ready oblong pieces of toast, one for each
person.
Butter well. Lift out bunches of asparagus, place on
toast, cut the string, butter, salt and pepper generously.
Set
where it will keep hot. Serve on platter or on small plates. Delicious.
Mrs. G. H. Randolph.
off all

ASPARAGUS.
Asparagus may be cooked as above, then having mixed one
tablespoon butter, cup of milk and tablespoon flour together
until creamy, stir this into the asparagus, adding salt and pepper to taste; simmer a few minutes, serve hot. Mrs. N. B. Hay-

nes.

FRIED APPLES.
Take sour

wash and core them and cut in slices about

one-half inch thick. Fry two or three slices of bacon and then
lay the sliced apples in the pan of hot grease. Fry until they are
delicately

apples,

browned.

Serve with pork chops or bacon.

Mrs.

G.

W. Newman.

STRING BEANS.
and soak about half an hour in salted water, then
put into a saucepan two quarts of boiling water, a heaping table'
spoon salt, and a small bit of soda for every quart of beans. Put
in the beans and keep them boiling quickly until tender.
Just
before taking up, stir in one tablespoon butter rubbed into two
tablespoons flour and half a pint sweet cream; pepper to taste.
Mrs. N. B. Haynes.
String, snap,

BAKED BEANS.
Take twenty-five

Wash

cents'

worth of navy beans, soak over night.

on back of stove and cook

well, cover with cold water, set

PKESHYTEU IAN COOKBOOK

71

slowly for one hour, drain, cover with warm water, (or better
breakfast bacon
still have some beef stock), add one-half pound
cut in slices; kt simmer till the beans are getting just a little
tender but will still rattle on baking pan when poured in, then
add one cup sugar, two tablespoons salt, teaspoon pepper, one
teaspoon mustard, one-half cup catsup. Have enough water to
cover the beans nicely, add more as needed, put in oven and bake

two hours.

Will serve forty. Mrs.

W.

H. Cool.

BAKED BEANS.
Soak several hours in cold water one quart of beans; pour
and cover with fresh water, add half teaspoon soda, and
Pour this ofif and cover again with
let them boil a few minutes.
fresh water with a small piece of salt pork; boil till tender. Put
them in deep dish and add a little salt, pepper and a half tea-

this off

of Jamaica ginger, a heaping tablespoon of

Place pork on top, and have them very moist. Bake in
The beans will be whole but very
a slow oven several hours.
Mrs. M. E. Stowe.
tender.

spoon of extract
sugar.

LIMA OR BUTTER BEANS.

One

pint fresh beans, boil about forty minutes in slightly

Drain off water, then add cup of hot milk or
salted water.

cream, a small piece of butter and pepper to taste; let simmer

a few minutes and serve. Ripe lima beans may be soaked over
night and then cooked same as green ones. Mrs. N. B. Haynes.

BEETS.
Cut

but do not cut the beets

any should be attached, for

off the tops

the rootlets, if
bleed, thus injuring the flavor and color.

in
it

any
will

Wash

part, not

even

cause them to
well in several

waters, then put to cook in plenty of boiling water. Boil steadQuite young beets will require from an hour to
ily until done.

an hour and a half, but older ones from three to four hours, the
time they will require to boil tender will depend upon their age.
Do not fail to have them thoroughly cooked for they will be
very indigestible if underdone. The water should be replenished
with more hot water as it boils away. Remove skins, and slice,
serve hot with butter, salt and pepper. Mrs. N. B. Haj^nes.

prp:sbyteriancookbook

72

CREAMED BEETS.
canned beets ar-e used, and they are large, cut in slices or
Put in porcelain kettle; put as much vinegar over
them as you would milk for creamed potatoes. If the vinegar
If

dice them.

is

strong,

lump

weaken

it

with a

little

of butter the size of

water;

two eggs,

when

this boils, put in a

salt to taste,

two

table-

spoons sugar to a can of beets, pepper and thicken with cream

and flour. Do not Use milk. This will serve about fourteen if
the beets are large and have to be diced. Mrs. Jonas Eckdall,

Jr.

COOKED KRAUT (By

Request.)

Cover two quarts of kraut with hot water, adding salt if necessary, a pepper pod and small slice of bacon or salt pork. Cook
until very tender, (about three hours), drain, and serve with
baked spare ribs. Mrs. J. M. Tanner.

COOKED CABBAGE.
Cut cabbage very fine, cook until tender, add salt, drain. For
a whole head of cabbage add nearly one cup of vinegar, piece
Mrs. Jennings.
of butter, pepper to taste.

CREAMED CABBAGE COOKED.

Shred or chop cabbage fine, cook in clear water, enough to
pour off some when the cabbage is tender. Then put a tablespoon butter in kettle to melt, dust the cabbage with flour, salt
and pepper, add enough cream to see it as you shake the cabbage down. Let it boil up and it is done. Mrs. Carrie Ford,

Florence.

CREAM CABBAGE UNCOOKED.

Beat together the yolks of three eggs, one-half cup sugar, onehalf cup vinegar, butter size of one egg, salt and pepper. Put the
mixture in a saucepan and stir until it boils; then stir in one cup
Let it boil and pour over cabbage while hot. Mrs.
of cream.
R. B. Evans.

COLD SLAW DRESSING.

One

egg.

(Beat white, then put

in

yolk and mix.)

One-

FllESBYTEKIANCOOKBOOK
half teaspoon

sugar.

Salt,

vinegar, small piece butter.

73

One-fourth cup
cayenne pepper.
Cook, stirring constantly to keep

from getting lumpy. When cold, thin with good cream.

pinch of celery seed or salt. Mrs. E. A. Richter.

Add

CREAM SLAW.
Two

quarts cabbage cut

fine, one-half pint vinegar, one-half

cream, one-fourth cup sugar, one-half teaspoon of
Put vinegar, sugar
flour, one egg, butter the size of a walnut.
and butter in a saucepan and let boil. Mix eggs, cream and
flour together and stir into the vinegar; boil thoroughly and
pour over the cabbage which has been sprinkled with salt, pepper and mustard. Mrs. Thomas Cloud.

pint sour

BOILED GREEN CORN.

grown; break
through the husks to see that they are not hardened but full
of milk. Strip the husks from the ears, picking off all threads.
of silk; then put on to cook in a kettle of boiling water, in which
put a little salt. Be sure there is plenty of water to cover the
corn well, that it may not become discolored in the boiling.
About thirty minutes will be required for boiling. When done,
drain off the water and send corn to the table hot, closely covered with a napkin. Mrs. R. B. Londen.
Select

the ears of sweet corn that are full

SCALLOPED CORN.
One

can corn, five soda crackers; roll crackers, cover bottom

of dish with crumbs, over this a layer of corn seasoned with salt
and pepper, then a layer of crackers and so on till the dish is
full.
On top layer put butter about size of walnut, cut in small
bits; pour over the whole one-half pint of rich milk; bake thirty
minutes. Mrs. Reiber.

CORN OYSTERS.
One

two eggs well beaten, one tablespoon

melted butter, salt and pepper to taste. Have a griddle hot; melt
a generous piece of butter; drop in corn mixture a tablespoon at
a time and fry until brown. Serve very hot. Mrs. N. C. Anstead.
pint grated corn,

FRIED GREEN SWEET CORN.

Cut across the grain with a sharp

knife, scrape out pulp.

To

PRESBYTERIANCOOKBOOK

74

add one egg well beaten, salt and pepper to taste.

in a little melted butter, turn as soon as brown
on under side; brown both sides. Fry slow. Flora Patterson,
Carmichalk, Pennsylvania.
a pint of pulp

Drop spoonfuls

BOILED CARROTS.
Wash

thoroughly, scraping the skin all ofif, put into boiling

water in which there should be a little salt sprinkled; boil until tender; drain, cut lengthwise; put into a hot dish and sprinkle
with pepper and bits of butter. -Helen Haynes.

CAULIFLOWER.
One

large head of cauliflower.

Turn upside down

in a

basin

of salt wat-er for fifteen or twenty minutes, ^ake out, look over
carefully, boil in clear water for thirty minutes.
Pour water ofif,
season with salt, pepper, butter or cream, vinegar half cup if
liked.
Mrs. A. A. Allen, contributed by Mrs. Haynes.

STUFFED ONIONS.
Boil good-sized onions

till tender, then scrape out the inside.

This part of the onion is chopped fine and mixed with equal
parts of chopped meat, a quarter spoonful salt and a little pepper, little butter and few soft bread crumbs.
Put a spoonful of
the mixture in each onion.
Place in the oven and bake fifteen
minutes. Mrs. Jay Commons.

TINY GREEN ONIONS.

Get onions

a little larger than a lead pencil

serve as asparagus.

Wash, drop

and cook and

cook

in boiling salted water,

ten minutes; drain, place on toast, pour over cream sauce flav-

ored with parsley.

Mrs.

T. P. Stephenson.

STUFFED PEPPERS.
Cut the tops from large mild green peppers, carefully remove
seeds and let the shells lie in hot water five minutes, then fill
with any kind of chopped cold meat, well seasoned and not too
dry; tie on the covers and place the stufifed peppers in a baking pan, half cover with water, to which salt and bits of butter
lave been added, and bake one hour.
Turn once or twice.
Ars. Gable.

PRESBYTER IAN COOK BOOK

70

CREAMED POTATOES.
into stewpan, salt and pepper
and butter the size of a walnut, and
cover well with sweet cream. Place a lid upon the stewpan and
bring potatoes to a boil. Serve very hot. Mrs. L. A. Lowther.
Slice

cold

to taste.

Add

boiled

potatoes

a dust of flour,

BROWNED POTATOES WITH A

About three-quarters

ROAST.

of an hour before taking up your roast,

till partly done, then arrange

roasting pan about the meat, basting them with the
drippings at the same time you do the meat, browning them

peel medium-sized potatoes, boil

them

in the

evenly.
Serve hot with the meat.
can Cook Book.

Mrs.

F. L. Gillette,

Ameri-

POTATO PUFFS.
One

pint cold

mashed

potatoes, four eggs, one small teaspoon

one end of the dish and break the

steel fork break or crumble
Fry in hot lard,
the potatoes into the eggs, and do not beat.
enough to little more than cover the bottom of frying pan,
dipping by small spoonfuls. Turn over when they are nicely
browned; serve as fast as made. Mrs. H. M. Woods.
salt;

have the potatoes

eggs

in the other.

With

in

common

FANCY BAKED POTATOES.

Select large potatoes and of even size; bake and

when

well

done cut lengthwise and remove inside, mash thoroughly; put

on the fire with half an ounce of butter and one ounce of grated
cheese for every four potatoes; add milk, pepper and salt as for
mashed potatoes; fill the potato shells, and put them in a hot
oven and brown. Mrs. Dan Weeks.

POTATO BALLS.
Take small potatoes

of uniform size, boil with jackets on,

hot lard like doughnuts. Drain on paper, sprinkle
with salt. Garnished with green will make a dish pretty as it is
good. Will keep hot nearly an hour. Mrs. G. H. Randolph.

peel,

drop

in

POTATO
Parboil one dozen potatoes;

O'BRIEN.
when

cool cut in dice.

Into a

PRESBYTEKIAN COOK BOOK

76

baking dish put alternate layers of the potato and the cream
dressing; on the dressing sprinkle minced parsley and pamienWhen pan is full, put in
to, also a few drops of onion juice.
oven and brown; this will make a quart and is delicious.
Cream Dressing One pint milk, one tablespoon flour, large
lump butter, salt and cayenne pepper. Mrs. W. E. Day, Cincinnati, contributed by Mrs. J. M. Tanner.

POTATOES AU GRATIN.
One

quart cold boiled potatoes cut into cubes, three table-

spoons of butter, three tablespoons of

flour,

one pint milk,

half teaspoon salt, pepper, a dash of cayenne pepper,

two

table-

spoons grated cheese, half cup cracker crumbs, one teaspoon

chopped parsley; heat milk, rub flour, butter and pepper to a
smooth paste, add to hot milk, then grated cheese and cracker
crumbs, then parsley. Cook till smooth. Put half of the potatoes in a buttered baking dish, a layer of sauce, the rest of potato, then sauce.
Cover with butter and cracker crumbs. Bake
in a quick oven ten minutes.
Mrs. D. D. Williams.

POTATO
Select large

CHIPS.

smooth potatoes, pare and

cutter, put the sliced potatoes in cold

slice thin on a slaw

water into which is dis-

solved two teaspoons of powdered alum to a gallon of water, let

them soak one hour. Then taking them up between the hands,

much water

spread them out on a

them, press it down gently to
absorb all moisture. Have lard as hot as for doughnuts; take a
handful of slices, dropping them into the lard rapidly, one at a
time. When a light brown remove from lara and put in a colander to drain. Let them remain in the colander until the next
lot is ready to come out of the lard, then spread them on brown
paper, salting slightly. If they are not to be used until the next
day after making, put them in the oven and heat just before
serving.
Mrs. J. A. Sankey.
press out as

as

possible,

cloth, placing; another cloth over

ESCALLOPED POTATOES.
Wash and

pare the potatoes and cut them into thin slices.

Put a layer into a buttered baking dish, sprinkle with salt and
pepper and dredge with a little flour. Repeat until the dish is

PKESBYTBU IAN COOKBOOK

77

nearly full, then add hot milk to cover. Bake an hour or more,
according to the heat of the oven, which must be moderate.
"Brown Book of Boston," contributed by Hel-en Haynes.

MARYLAND SWEET POTATOES.

Pare enough potatoes to serve eight persons. Put to cook with
Boil twenty
about one pint of water and teaspoon of salt.
minutes, then add one cup sugar (light brown) and one-third
cup butter.
Cover for a few minutes long-er until sugar and
butter are thoroughly melted. Now arrange in baking dish, pouring the liquor over them; there should be a good cupful, if not
add enough water to make it so. Put in moderate oven and
bake, without cover, from one-half to three-quarters of an hour.
Serve with the dressing over them. Nice to serve with fried
chicken. Mrs. L. C. Payne.

SOUTHERN COOKED POTATOES.

Boil sweet potatoes until tender.
layers with butter and brown sugar.

teen minutes.

Serve very hot.

Mrs.

Peel and

Bake

in

slice, place in
quick oven fif-

Charles Lyon.

SCALLOPED SWEET POTATOES.

Peel and cut the potatoes into slices less than half an inch
thick. Pack into a pudding dish, strewing each layer with salt,

pepper and a very little sugar and bits of butter. When all are in,
pour in four tablespoons boiling water in which one teaspoon of
Cover the surface with fine crumbs,
butter has been melted.
pepper and salt and drop dots of butter thickly over it. Bake
covered, for thirty minutes, then brown. Woman's Home
Companion.

GREEN PEAS.
Shell the peas and

wash

in cold

water; put in boiling water

enough to cover them well and keep them from burning; boil
from twenty minutes to half an hour, when the liquor should be
nearly boiled out; season with pepper and salt and a good allowMay be served with cream
ance of butter; serve very hot.
Mrs. F. L. Gillette, American Cook Book.
sauce.

ESCALLOPED PEAS.
Drain the water from one can of peas; to the peas add a gen-

PKESBYTEKIAN COOK BOOK

78

erous amount of cream sauce; put in a bake dish a layer of bread

crumbs, then a layer of peas with sauce; salt and pepper, then
a layer of bread crumbs and so on till the dish is filled, covering
Bake about
the top with bread crumbs and bits of butter.
twenty-five minutes. Ada L. Montgomery, contributed by Mrs.

N. B. Haynes.

EGG PLANT.
mash and add cream and

butter; salt and

pepper to taste. Mix in a little rolled cracker to give consistency, and fry in hot butter as you would oysters. Mrs. S. B.

Boil until tender,

Riggs.

SPANISH DISH.
Take the small

spaghetti, break into small piec-es, cook until

off.
Have one or more onions in frying pan
with butter, brown lightly, add spaghetti to onions with cup of
tomatoes, fresh or cooked, season with salt and cayenne pepper to taste. Mrs. F. A. Griffin.

tender, drain water

HUBBARD SQUASH.
Saw
til

Hubbard squash, remove seeds and steam unScoop out pulp and mash in hot dish, season to taste

off top of

tender.

pepper and butter and return to

with

salt,

knife.

Mrs. A.

S.

shell.

Score top with

Newman.

SALSIFY.

Wash and
until tender.

and pepper

scrape the oyster plant carefully.

Drain
to taste.

Mrs.

HOW

Stew gently

water and add butter and cream.

off the

S.

Salt

B. Riggs.

TO BOIL

RICE.

Wash

thoroughly one cup of rice in two waters. Add slowly

to two quarts of water and one tablespoon of salt.
Cover
tightly and cook rapidly for about twenty minutes without
stirring.
Pour rice into a colander and drain, rinse with a quart
of cold water, drain, set it in oven until dry.
Hannah M. Ed-

wards.

SAVORY
One cup

rice,

two teaspoons

RICE.

salt,

three quarts boiling water,

PRESBYTERIAN COOKBOOK

79

two tablespoons butter, one largje slice onion, two and one-half
cups tomato pulp with a little juice, pepper, one teaspoon salt,
three tablespoons grated cheese, one cup buttered crumbs; cook
rice in boiling water to which the two teaspoons salt has been
added; when the grains are soft, but not broken, drain and dry
the rice, melt the butter in a saucepan and brown with the onion
in this; remove the onion, place the rice in the saucepan and
Have hot in another pan the tomatoes which
stir until brown.
have been cooked twenty minutes, and rubbed smooth, but not
through a sieve. Season with salt and pepper, and stir into rice.
Sprinkle with cheese, place in a butt-ered baking dish, cover with
buttered crumbs and brown in the oven. This is also nice for a
luncheon if served in patty dishes. Elizabeth Frances Greene,
Drexel Institute, Philadelphia.

RICE SPANISH.
Three pints water, four

slices

bacon cut

fine,

two tomatoes

or one-third can tomatoes, small red pepper, little salt. Let boil
twenty minutes; wash one cup of rice, put in and boil until done.

Mrs.

L. D. Jacobs,

Miss Louise Evans.

TURKISH PILAR
One cup

tomatoes, one cup of stock

highly seasoned with pepper, salt and chopped onion; when boiling add one cup of rice; stir lightly with a fork until the liquor
is absorbed, add one-half cup of butter, set in double boiler and
Serve
let cook one hour, remove cover and let steam escape.
Mrs. Alfred DeLang,
as a vegetable or border for any dish.
of stewed and strained

Cincinnati.

Rice
stock.

is

also fine

cooked

in stock,

one cup

rice to

two cups of

Bula Gilpin.
A NEW WAY TO COOK SPINACH.

croquette dish is made of spinach cooked and

chopped very fine; brown half of a small onion in a tablespoon of
butter, remove the onion and put the spinach in, stirring constantly, and adding gradually one scant tablespoon flour, same
of bread crumbs, one-half cup grated cheese, yolks of two eggs
beaten, one-fourth cup milk, salt and nutmeg. Turn out on a
floured board and with floured hands mold the mixture into
delicious

PRESBYTER IAN COOKBOOK

80

croquettes.

Cook

with grated cheese.

in

very hot deep

Tillie

fat,

and after draining, dust

DeCamp.

MASHED TURNIPS.
Prepare by peeling and washing, cut into slices crosswise and
lay in fresh cold water for a few minutes; put into salted boiling water and cook steadily until done, then drain and mash, season with pepper, salt and butter. It is better to mash on the side
of the stove in the pan or kettle in which they were cooked that
they may be served hot. M. B. H.

TO PEEL TOMATOES.
Put the tomatoes into a frying basket and plunge them into
hot water for three or four minutes, drain and peel. Another
way is, to place them in a flat baking tin and set them in a hot
oven about five minutes. This loosens the skin so that they readily slip off.

BAKED TOMATOES.
Put into a buttered baking dish slices of tomatoes, and slices
of onions, and mangoes over this, and then a layer of cracker
crumbs; season all with salt and pepper; continue this till the
dish is full, dotting the top layer of crumbs with butter, and
bake in the oven for one hour. Canned tomatoes and pimentoes
can be used for fresh ones in winter. Mrs. D. F. Longenecker.

STUFFED TOMATOES.
Remove

inside of nice large tomatoes; substitute equal parts

of toast bread crumbs and grated cheese. Season with salt, pepper and butter. Bake one-half hour Mrs. F. H. Betton, Kansas
City, Missouri.

PKESBYTERIAN COOK BOOK

Special Tw^enty Cent Dinners

The Hub

81

Short Orders at All Hours

Restaurant

JOHN DUDLEY.

Proprietor

414 Commercial Street

Emporia, KarvsaLS

iglehehkt:^

Homemade Cake

AWARDED
GRAND PRIZE
ST.

LOUIS

WORLD'S FAIR

1904

fo:

For
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11

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Prepared

HOLK

Fancy
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Baking

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Makes Delicious Angel Food and Other Cakes.

cannot fail to make good cakes

YOU
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BY BEST TEACHERS OF COOKERY
Package contains flour for 12 cakes.
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This article will enable you to serve
some very attractive and delicious dainties in

your home.

...

INGLEHEART BROTHERS,
EVAN8VILLE.
INDIANA

In

Your Home..,

PRKSBYTERIAN COOK BOOK

82

E. P.

&

Reed

Shoemakers

for

Co.

Women

mm
FACTORY: Rochcslcr,

N. Y.

BRANCH OFFICES:
Oakland, Cal.

Chicago,

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III.

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Warranted

to be properly manufactured from the best materobtainable. Absolutely genuine, unadulterated and
free from any harmful preservatives or coloring matTherefore, the purest and best that can be
ter.

ials

produced complying with

all

Food Laws.

BAYLES

HIGHGRADE

Food Products
MADE

IN ST. LOUIS. U. S. A.

Mustards, Pickles, Mince Meat, Salad Dressing, Sauces, Vinegars, Salted Peanuts, IS^ut Butter, Potted Cheese, Chip
Potatoes, Lunch Herring, Etc.

Salads
To make

be a spendthrift for oil,

and a madcap to stir the
Spanish Proverb, contri-

a perfect salad there should

a miser for vinegar, a wise

ingredients and

mix

man

for salt

well together.

buted by Miss M'Louise Jones.

SOME GENERAL DIRECTIONS.

Salads should be perfectly fresh and served cold.

The dressing should be added

ment before serving.

to green salads the last

All vegetables used for salads should be put

hours before serving.

in ice

mo-

water two

In cutting celery, chicken and meats of all kinds, it will be

found preferable to use sharp scissors instead of a chopping
knife.

"Marinade" meats and fish before using for salads. To do

take one part olive oil and three parts vinegar with salt and
pepper to taste; stir a very small quantity into meat and let
stand for two hours. Then drain and add regular dressing just

this,

before serving.

Flavored or scented vinegars may be made at home and add

Taragon vinegar is
to the ordinary salad dressing.
vinegar in which tarragon leaves have been steeped or allowed
to stand.
Half dozen cloves of garlic may be mashed and
added to a pint of vinegar. Celery seed may be crushed and
added to vinegar. These may be kept in separate bottles, and
lend variety, which it will be remembered is the spice of life.
greatly

Mayonnaise dressing separates when too much salt has been

added or put in while eggs are hot, or when the oil is added too
fast at first.

All meats and fish salad should be served with a mayonnaise

all vegetable salads with French dressing.
The two
exceptions are tomato and celery, which are equally nice with

dressing;

mayonnaise.

PRKSBYTERIAN COOK BOOK

84

CHICKEN SALAD.
Cut cold boiled chicken or remnants ot roast chicken in onehalf inch cubes. Cover with French dressing and let stand one
hour or more; then add an equal quantity of celery which has
been washed; separate, cut in small pieces, chilled in ice water,
drained and dried in a towel. Just before serving moisten with
mayonnaise dresing. Garnish with hard boiled eggs, capers and
celery tips. Mrs. H. C. Whitley.

MAYONNAISE DRESSING.
One teaspoon

mustard, one teaspoon salt, one teaspoon powdred sugar, a few grains cayenne, yolks two eggs, two tablespoons lemon juice, two tablespoons vinegar, one.and one-half cup
olive oil. Mix dry ingredienes, add egg yolks and when well mixed
add one-half teaspoon vinegar, setting bowl in pan of ice water.
Have the oil thoroughly chilled and add gradually at first drop
by drop and stir constantly; as mixture thickens thin with vinegar or lemon juice. Add oil and vinegar or lemon alternately
until all is used, stirring constantly.

If oil is

added too

fast,

mix-

smooth consistency may be restored by taking yolk of another egg and adding curdled mixture slowly to it.
A silver fork, small wooden spoon or Dover egg beater may be
used as preferred. As mayonnaise soon liquefies when added
to meat or vegetables it should not be added till just before
ture will curdle.

serving time.

Mrs.

H.

C.

Whitley.

MRS. RORER'S CHICKEN SALAD.

Clean and truss a chicken; throw into boiling water, add one
onion sliced, a bay leaf, twelve cloves and a blade of mace. Bring
to boiling point and boil rapidly five minutes; then push the pot
to back of stove where it cannot boil. This will insure the dark
meat being almost as white as the meat of the breast. When
chicken is tender, remove and cool. To prepare it for salad, cut
in half inch cubes, removing all fat and skin; to
each quart
sprinkle over a tablespoon lemon juice and stand aside.
At
serving time mix with two-thirds as much celery cut in small
pieces; dust with teaspoon salt and salt spoon white pepper. Mix
with mayonnaise and serve on lettuce leaves.

TOMATO SALAD.
Heat one quart

of tomatoes and strain, using one pint of

PRESBYTERIAN COOK BOOK

juice.

Soak one-half box gelatine

until soft.

Add

Then pour over

it

in

enough cold water

85

to cover,

the pint of strained juice, very hot.

pepper and a dash of cayenne. Put in

molds a few peas, very small bits of celery and a few
chopped nuts. Then pour the hot salad over, filling molds as full
as it is desired to serve individually.
When cold turn out on
lettuce leaves and serve with salad dressing.
Mrs. William
a little sugar, salt,

little

Burgett Irwin.

HAM

SALAD.

pound ham and three good-sized f)ickles, two

hard boiled eggs; mix together with salad dressing, adding a
pinch of celery salt. This is fine. Contributed by Mrs. John

Chop

fine half

Swearingen.

TOMATO SALAD.
Cook one quart tomatoes with one-half teaspoon

salt, oneeighth teaspoon pepper, for twenty minutes. Strain. Add three
tablespoons granulated gelatine which has been soaked in one-

two oranges and twobunches

Pour into molds and serve on lettuce leaf with

half cup cold water; stir in juice of

of celery diced.

mayonnaise.

Mrs.

Charles Ryan.

OYSTER SALAD.
quart oysters, one small bunch celery, yolks five hard
boiled eggs, two tablespoons olive oil or butter, one teaspoon
each salt, pepper and made mustard, one-half cup vinegar. Rub
the hard boiled yolks with the seasoning and beat in the vinegar slowly. Drain the oysters and cut in small pieces with sharp

One

mix with one-half the dressing. Pour

the rest over the salad, garnish with olives, or arrange on lettuce
Mrs. H. E. Wilson.
leaf with spoonful dressing on top.
knife; cut celery in bits,

OYSTER SALAD.
oysters chopped moderately fine, seven hard
boiled eggs, reserve two for garnish, seven medium-sized pickles
chopped fine; the yolks of the five eggs mixed evenly with three

One can cove

tablespoons melted butter, the whites chopped fine, two teaspoons mustard wet with half cup vinegar, three-fourths teaspoon
celery seed.
Mix well. This will keep two or three days on

PBESBYTEKIAN COOK BOOK

80

and

ice

or

will serve

twelve people.

mango pepper

in the

Eckdall,

It is

served on lettuce leaves,

cases, either red or green.

Mrs.

Jonas

Jr.

COLD SLAW.
One-half head medium-sized cabbage chopped fine, one-half
cup thick sour cream, well beaten, one teaspoon salt, three tablespoons sugar, one-third cup vinegar. Mix all together and then
pour over cabbage, mixing thoroughly. Belle Murray.

TOMATO SALAD, HALF MOURNING.

Peel the tomatoes, cover closely, and set aside in a cool place
to become chilled.
For the dressing beat the yolk of an egg,
add one-fourth teaspoon each of salt and paprika, then two

tablespoons vinegar, and when well mixed, beat in one cup of

olive oil a teaspoon or more at a time. Use a Dover egg beater.
When ready to set aside, beat in one or two truffles chopped
fine.
This
quantity of dressing will serve twelve.
In purchasing truffles those brushed rather than peeled cost less and
are just as good in quality as those that have been peeled. Mrs.

Dan Weeks.

FRUIT SALAD.
Soak one box of gelatine in one cup cold water for one-half
hour; add one quart boiling water and stir until dissolved. Add
the juice of six oranges and three lemons, six bananas sliced thin,
one pound English walnuts chopped fine, and two cups of sugar.
Set

away

in a cool

place until the gelatine sets.

Frances

Alex-

ander.

NUT SALAD.
Two

cups apples chopped, one cup walnuts chopped, one-half

cup sugar, one-half pint cream, whipped until stiff. Add two
tablespoons sugar to cream and stir a small portion into salad,
reserving the rest for top, after putting in dish. Mrs. Brice

Thompson.

SALMON SALAD.
Six hard boiled eggs, one small can salmon, two cups celery
cut fine; mix with salad dressing just before serving.
Mrs.
Wiley, Caterer, contributed by Mrs. John Swearingen.

PKESBYT BRIAN COOK BOOK

87

BANANA SALAD.
Take whole bananas from
then in finely chopped nuts.
the dressing may be added

skin, roll in

mayonnaise dressing,

Serve on lettuce leaf.

when ready to serve.

Spoonful of
F. A.

Mrs.

Loomis.

FRUIT SALAD,
One box

gelatine,

three

oranges, one-third can pineapple,

three bananas, two bunches white grapes, seeded.

Slice

the

bananas and remove sections from the orange membrane. Soak

gelatine in one cup cold water five minutes and dissolve in
th'ree cups boiling water. When cold add fruit, and set on ice.
Serve with whipped cream. Alma B. McGahey.

FRUIT SALAD.
One-third part celery cut fine, three good tart apples, one-half
dozen medium-sized oranges, one large bunch white grapes, one
can pineapple, one cup almonds cut, add maraschino cherries as
Will serve twelve per*
a finish.
Serve with white dressing.
sons.
Mrs. Mazie Wallace Dowden.
White Dressing In a double boiler, heat one pint white vinegar and butter size of an egg. Mix together dry two tablespoons
flour, one tablespoon white mustard, pinch of white pepper and
salt.
Add these slowly to the boiling vinegar, stirring conWhen cooked, remove from the
stantly to prevent lumping.
stove and add the stiffly beaten whites of nine eggs, and as much
whipped cream as desired. Mrs. Harris.

BEAN SALAD.
Shred a quart of green beans, boil in salt water until tender,
then drain. Two teaspoons sugar, a small onion, one fresh
green cucumber, a little parsley cut fine, more salt if needed.
Serve with a mayonnaise or French dressing. Mrs. Kate Paul,
with Mrs. S. I. Hubbell, Kansas City.

FRUIT SALAD.
Take canned

cherries

you buy, and stone them. In place of

Serve on lettuce leaves with cream

the stone put a filbert meat.

dressing.

Fruit

Salad

Halve

green grapes and add chopped walnut

PRESBYTEKIAN COOK BOOK

88

meats. Serve on lettuce leaves with cream dressing.

Carney.

Mrs.

E.

M.

A GREEN SALAD.
Take

and cut in long fine strips, and make into a nest

Soak one night, equal amount of red and
green peppers, dry and cut in rings or pretty pieces, cut cucumbers in nice shapes and red and white radishes; use two-thirds
as much cabage as other ingredients. Use very little dressing,
made of vinegar and oil, and mix through lightly, place in nest
and put a little whipped cream on top. Mrs. Cora Borton Ryder.
lettuce

just before serving.

ASPIC JELLY.
This

is

the foundation of

Buy

for hot weather.

many

a veal

delightful dishes, particularly

marrowbone and have the hock

Cover with three quarts water

and cook slowly until the meat slips from the bone, and the
hock is a soft mass. When partly cooked, salt well, add pepper, an onion, a bay leaf, celery seed or the fresh stalks, as it
left on, as that is solid gelatine.

should be highly seasoned when done. Take out the meat, strain
the liquid which should be about
two quarts, add tarragon
vinegar to taste, and put away till the next day. If it is solid
enough to cut it is ready for use. If too soft, add the hock again
and boil a little longer. While lukewarm it can be molded with
nuts, meats, tomatoes or cucumbers into a great variety of
dishes. I will give one as a suggestion:
Aspic Cream Melt a quart of the jelly slightly, add one
pint cream, beaten stiff, one pint diced veal, one tablespoon
chopped parsley. Mold, and when cold serve with green mayonnaise. The jelly should be clarified while warm the first day,
with an egg shell. Mrs. J. M. Tanner.

WALDORF

SALAD.

Equal parts celery, English walnuts, blanched almonds, and

apples chopped fine and mixed with salad dressing "A No. i."
Salad Dressing, "A No. i" Will keep several weeks in a cool
place:
Four yolks of eggs, one small cup milk or water, mix

together.

One heaping teaspoon

salt,

one heaping teaspoon

sugar, one tablespoon flour, one teaspoon mustard;

smooth with

a cup of strong vinegar

and add

mix together

to the milk

and

PRESBYTERIANCOOKBOOK
eggs.

Boil until

89

thick and smooth, stirring constantly.

it is

Thin

with whipped cream when wanted to use. Mrs. Wiley, Caterer,

Topeka, Kansas, contributed by Mrs. John Swearingen.

LETTUCE SALAD.
Tear two bunches of lettuce real fine. Chop one Bermuda
onion, and one bunch of celery fine, mix and add one spoon olive
oil, vinegar, salt and paprika to taste.
Mrs. Ola Lucas.

ASPARAGUS SALAD.
One can

large French peas, one can asparagus tips,

celery chopped fine, mayonnaise dressing.

half an hour, cut the asparagus tips,

just before serving.

Miss Sue

two

stalks

Boil the peas for

mix with salad dressing

D. Holmes.

POTATO SALAD.
Take

six good-sized boiled potatoes,

six eggs, picked fine in alternate layers

boiled yesterday, add

and

salt each.

When

about to serve, add the dressing.

Salad Dressing To one good cup vinegar use one egg, or
two or three yolks are better, one teaspoon each salt, flour, mustard and two of sugar. While vinegar is heating, mix other ingredients thoroughly with a little cold vinegar, add a little boiling vinegar, stir well and turn all into the hot vinegar; stir gently
Remove at once from the fire, add a
until it begins to thicken.

sprinkling of celery seed, turn into earthen or glass dish and

cover.

For

use, thin with

milk or whipped cream.

Mrs.

H. M.

Woods.

ASPIC JELLY.

Two tablespoons
Two sprigs parsley,

each, carrot, onion and celery, cut in cubes.

two cloves, one-half teaspoon pepper corns,

one bay leaf, seven-eighths cup white wine vinegar, one box gelatine, one quart white stock for vegetables and white meat, or, one
quart brown stock for dark meat, juice one lemon, whites three
eggs. Put the vegetables, seasoning with wine and vinegar, except two tablespoons, in a saucepan, cook eight minutes and
strain, reserving liquid.
Add gelatine to stock, then add lemon
juice.
Heat to boiling point and add strained liquid. Season
with salt and cayenne. Beat whites of eggs slightly, add two

PRESBYTERIAN COOK BOOK

90

tablespoons of wine vinegar and dilute with one cup hot mixture,
Place on back
stirring constantly till boiling point is reached.
of range and let stand thirty minutes. Strain through a double
cheese cloth placed over a fine wire strainer or a jelly bag. This
is nice to mold diced chicken or veal in, peas or slices of cucumbers.
Miss Sabra Whitley.

TONGUE

IN ASPIC.

Cook a fresh tongue in boiling water; remove skin and roots

and run a skewer through tip and fleshy part, thus keeping
tongue in shape. When cool, remove skewer. Put a round pan
in ice water, cover aspic with brown aspic, and when firm decorate with cooked carrot, turnip, beet, cut in fancy shapes, and
parsley. When this layer of mixture is firm, put in tongue upside down, adding more jelly mixture; let stand till firm and so
continue till all is used; chill thoroughly, turn on serving dish
and garnish around base with parsley. In making aspic jelly use
as much liquid as the pan which is to contain molded dish will
hold. Miss Sabra Whitley.

CABBAGE SALAD.
One

quart shredded cabbage, one teaspoon

salt, let

stand for

twenty minutes to draw water out of cabbage. Press water out,

and pour over cabbage three tablespoons chopped fried breakfast bacon, hot, add teaspoon pepper, one teaspoon chopped
onion and one teaspoon sugar. Mix thoroughly and pour over
enough good vinegar to moisten well. Mrs. Robert King.

PEANUT SALAD.
One-half h-ead small solid cabbage, one small bunch celery,
three green cucumbers, (if possible), five cents' worth shelled
peanuts, rolled, a little celery seed, pepper and salt to taste.
Serve with mayonnaise. Mrs. Nation.

FRUIT MAYONNAISE.
Rub

together one tablespoon butter and one small teaspoon

flour, add one small teaspoon sugar, a very small pinch salt, one
cup rich milk, the yolks of six eggs, well beaten; cook very slowly until thick, stirring constantly;
remove from fire and beat

thoroughly, adding one good teaspoon vinegar and thin with any

PRESBYTERIAN COOK BOOK

fruit juice or juice

from Maraschino

cherries.

91

(Original.)

on top of fruit, with a spoonful of

mayonnaise
J. M. Rhodes.

Place

whipped cream.

^Mrs.

SALAD DRESSING.
Four tablespoons butter rubbed in one large tablespoon flour,
two tablespoons sugar, one large cup weak vinegar, one-half teaspoon mustard, yolks four eggs well beaten, dash cayenne pepper and salt. Mix butter and flour, add sugar, mustard, salt and
pepper, then the vinegar which has been heated very hot. Mix all
well and add to beaten yolks. Put all on stove and stir until
When wanted, stir with plain or whipped cream Mrs.
thick.
H. Parkman.

BOILED SALAD DRESSING.

Yolks of eight eggs well beaten, add one cup sugar, one tablespoon each mustard, black pepper and salt. One pint vinegar,
put in double boiler; when quite thick set to cool and add one
cup whipped cream. Mrs. Sue Huestis.

FRENCH DRESSING.
Put one-half teaspoon salt and some pepper in a bowl, adding gradually three tablespoons olive oil until the salt is disThen add by degrees one tablespoon vinegar, stirring
solved.
Miss DeCamp.
until the oil is thoroughly incorporated.

BOTTLED SALAD DRESSING.

Beat yolks eight eggs, one cup sugar, one tablespoon each,
salt
mustard and little cayenne pepper, one-half cup cream.
Mix thoroughly. Bring to a boiling point one-half pint vinegar,
one cup butter and pour on mixture. Put on fire and let thicken.
This will keep for weeks in the hottest weather. Mrs. Wig,

gam.

SALAD DRESSING.
Take the yolks

two hard boiled eggs, mash, add a pinch of

and pepper, one tablespoon mustard, two of vinegar, four of
whipped cream. Pour over lettuce, cut the whites in vinegar and
lay on top.
Mrs. M. C. Barber, Eureka Springs, Arkansas.
salt

of

PRESBYTEKIANCOOKBOOK

92

SALAD DRESSING.
One cup

vinegar, on-e cup water, butter size of an egg, one

tablespoon sugar, one teaspoon mustard, one teaspoon salt, oneMix the
half teaspoon cayenne pepper, yolks of two eggs.
dry ingredients together and stir into the heated water, vinegar
and butter. Strain all after it is cooked thick. Lastly add
cream. Mrs. Morrow, New York, contributed by Miss Hannah

Edwards.

SALAD DRESSING.
Yolks of eight eggs beaten until thick, one cup melted butter,
add one pint boiling vin-egar; mix one-half cup sugar, one teaspoon each salt, black pepper and mustard. Add one cup sweet
cream. Place in pan of hot water and stir until thick. Mrs. F.
W. Keene, Kansas City, Missouri.

FRENCH MUSTARDFINE.

One and

one-half tablespoons mustard, three-fourths table-

spoon sugar, rub well together, then add one egg well beaten
and one-half cup vinegar; cook three or four minutes, and then
add one tablespoon of olive oil.- Bula Gilpin.

MAYONNAISE DRESSING.
Three cups vinegar,

two teaspoons
Heat the butter, vinegar and sugar,
beat the eggs very light and pour over them the hot vinegar.
Cook in a double boiler and when done add salt and red pepper
to taste, and a dessert spoon of mixed mustard.
Mix with
whipped cream when cold. Olive oil can be used if desired, using
scant, one-half cup butter,

sugar, yolks of six eggs.

less butter.

Mrs.

I.

D. Lewis.

MAYONNAISE DRESSING.
One and

one-half teaspoons mustard, raw, two teaspoons sug-

one teaspoon salt. Hot water enough to dissolve the above

Three tablespoons melted butter, poured in very
slowly, four whole eggs or yolks of six, one and two-thirds cups
vinegar, one-third cup cream or milk. Put in cup set in boiling
water and cook until thick. Mrs. Gilchrist.
ar,

ingredients.

PRKSBYTERIAN COOK BOOK

93

MAYONNAISE COLORINGS.
It is

often a dainty touch to color a salad dressing- and this

can be done by boiling tomato pulp thick and adding to mayonnaise until the right shade of red is produced. The green color is made by cooking spinach, peas and a little parsley together
and pressing through a sieve and adding to the dressing. There
are harmless coloring pastes one can buy if these homemade
colors are too much trouble.
Salads may be garnished with
fringed celery, hard boiled eggs pressed through a vegetable
press, stuffed olives cut in rings, red and white radishes shaved
thin or red and green peppers cut in fancy shapes.

PRE8BYTERIANCOOKBOOK

94

It

Will Be Worth Your

To

Time

Examine Our Photographs

before having your sittings made. Studio equipped
for all styles of work.
Electric light just added
sittings made day or night.

Phone 138
5I8Com'lSt.

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Lee

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The Red
Show Case

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\/ernon

"The SQuare

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MILLINERY STORE
Good

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Good Prices

Styles

West Sixth Avenue

DO IT ALL, AND DO

Low

Groceries,

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RIGHT

Prices and

Prompt

Delivery

Wilcox Grocery Co.

TELEPHONE

22 AVEST

192

SIXTH AVENUE

MORRIS SAYS
Good Cooking Requires Pure

5pice, Pure Extracts and Pure Olive Oil

Our spices are ground from the best barks and contain no adulterants. Our
extracts of Vanilla and Lemon are UD to the standards of pure food laws. Our
Olive Oil we get direct from the importers and test it to see that it is absolutely
pure. There is a wondeiful difference in thi-s line. A trial of ours will convince

you.

423

Conn

D.

W.

Morris

& Son,

Druggists

^n comn

Pastry
"What moistens
What calls back

the

lip

and what brightens the eye,

the past like the rich

pumpkin pie?"

Whittier.

PASTRY HINTS.
All materials should be cold, using ice water

when

possible.

Butter and lard should be chopped or rubbed through the flour

with a fork. Use as little water as possible only enough to
hold the dry ingredients together. All pies having only under
crust should, when put in the baking tins, be thoroughly pricked
through with a fork, so the crust will not bubble when baking;
should be baked lightly before putting in the filling. In fruit pies,

if

to

the sugar and flour are well mixed dry (one tablespoon flour

one cup of sugar), part put on the bottom

after the fruit

Wet

is

in,

crust, the remainder

thickens the juice without making a paste.

the edge of under crust with cold water before putting on

the upper crust to prevent juice boiling out.

stiff.
A little cream of tarimproves them; too much sugar toughens them. Meringues
should be piled on lightly. If the under crust of fruit pies are
washed over with white of egg it will prevent a sodden crust.
A hot oven at the botton is necessary for pies. Should bake
about thirty minutes.

All meringues should be beaten

tar

PUFF PASTE.
"One pound
ice water.

flour (Pastry Flour),

one pound of butter, a

little

All utensils should be ice cold; divide the butter in-

oblong pat, wrap two of

them between pans of cracked
the fingers work the other butter pat into

to three parts, pat each part into a thin

the pats in a napkin and place

ice.

With

the tips of

the flour, keeping plenty of flour between the butter and the
fingers.
Add ice water, using as little as possible to make a

smooth
a ball

paste a

paste, toss the paste on floured board, knead just to form

shape, pat and roll out one-fourth inch thick, keeping
little

wider than long, and corners square; lay one part

PRESBYTERIAN COOK BOOK

96

of the butter on the paste, dredge very lightly with the flour
fold over the paste so as to enclose the butter, roll up like a jelly
roll,

pat and roll one-fourth inch thick, add butter and roll out as

After

above.

or

five times.

more

air will

the puffier

it

all

the butter has been added, fold and roll out four

The more times it is folded and rolled out the

be enclosed. The more air retained in the paste
will be.

If the

paste becomes a

little soft,

place

it

napkin between the pans of cracked ice and stand until

thoroughly chilled. Paste should be ice cold when put in oven.
A hot oven is required for puff paste, especially at the bottom.
in a

Turn frequently

that

it

may

rise evenly;

crease the temperature of the oven."

Down

when

From

well risen, de-

Inglehart's Swan's

Cake Flour Book on Pastry.

PLAIN PASTRY.
Butter or lard for pastry should be sweet and fresh. Two
cups flour, one cup butter or lard, one teaspoon salt, one-half
teaspoon baking powder. Mix the baking powder thoroughly
through the flour by sifting, add salt to lard, (if that is used), cold
water enough to hold ingredients together, as little as posible.
Baking powder is to make the crust flaky. Roll out thin and
line pie pan.
Will make crust for two medium-sized pies, or
four shells. Mrs. Davenport.

PUFF PASTE.
Place on board one coffee cup of flour, a little salt, one
tablespoon butter, chop fine, then gradually mix in, but do not
knead, four tablespoons ice water. Roll out or flatten with rolling pin, roll and fold again, repeating this several times. The
paste must be kept very cold.

Mrs.

PUMPKIN

D. F. Longenecker.

PIE.

One cup pumpkin cooked and mashed

fine, yolks of two eggs,

two heaping teaspoons cinnamon, one-third teaspoon cloves, onehalf cup sugar, one cup milk. Whites of two eggs beaten stiff

and added the last thing. When baked and cold put on top one
cup whipped cream dotted with English walnut meats. Mrs.
William Burgett Irwin.

APPLE
One

PIE.

quart thinly sliced apples, one-half cup sugar, one tea-

PRESBYTERIAN COOKBOOK
Spoon butter cut

in bits

97

over the apples, two tablespoons water.

Roll out upper and lower crusts, put apples between and bake
slowly thirty minutes. Mrs. R. J. Edwards.

PUMPKIN

PIE.

Three cups pumpkin cooked and strained, one pint sweet

milk, one teaspoon ginger, one teaspoon cinnamon, one teaspoon salt, two scant cups sugar, three tablespoons flour; mix
salt, ginger, cinnamon, flour and sugar, add to the pumpkin,
then add three well beaten eggs. Add milk last.
Line pie
tins with paste, prick with fork and partly bake, then fill with
Makes three medium-sized pies. Mrs.
filling and finish baking.

G.

W.

Wilcox.

RAISIN PIE.
One-third box cleaned raisins, cook with two tablespoons
sugar and enough water to cover. When done stir in one tablespoon corn starch and one of butter mixed together; flavor.
Bake with two crusts. Mrs. A. F. Myser.

COCOANUT

PIE.

One-half cup sugar, one-half cup shredded cocoanut, one

cup milk, yolks of two eggs beaten with one tablespoon flour;
place this mixture over the fire and cook until it thickens,
stirring constantly; pour in pan lined with pastry already baked;
beat whites of two eggs, place on top of pie, sprinkle sugar on
top of beaten whites.
Put pie in moderately hot oven and
leave until top is slightly brown. Mrs. W. A. Randolph.

SPONGE CREAM

PIE.

new milk; dissolve two tablespoons of

milk. To this add two eggs.
When the

Boil nearly one pint of

corn starch in a little

milk has boiled, stir this in slowly with one scant cup of sugar
and one-half cup butter, two teaspoons lemon extract, and for
the crust take three eggs, one cup white sugar, one and onehalf cups flour, one teaspoon baking powder, three tablespoons
Bake in two pie pans in a quick oven. Split the cake
water.
while hot and spread in the cream. Mrs. E. A. Richter.

CREAM PIE.
Yolks of two eggs, one-half cup butter, two-thirds cup sugar,

PRESBYTERIANCOOKBOOK

98

three and on-e-half cups cream, one tablespoon flour, flavor with
vanilla.
Beat whites of eggs till stifif, add three tablespoons of
sugar, spread on pie.
Mrs. D. D. Williams.

ORANGE

PIE.

Grate the rind of one and use th^e juice of two large oranges.
Stir together one large cup sugar, two tablespoons flour, two
tablespoons melted butter. Then add well beaten yolks of three
eggs. Add the orange juice and cook until thick. When cold
fill
a baked shell and add meringue, brown slightly in quick
oven.

Meringue Whites of two eggs well beaten, add two tablespoons granulated sugar and beat very stifif, a few drops of
lonien juice and vanilla.
Mrs. J. McM. Taylor.

CUSTARD
Heat one quart of

PIE.

Beat five eggs

very light with four large tablespoons sugar, a little salt. Then
pour in the boiling milk and flavor. Pour in crusts and bake until a knife blade will not stick in the middle.
Mrs. Wiggam.
rich milk in double boiler.

CHOCOLATE
Line a deep pie

tin

PIE.

with rich pie crust and bake in a quick

oven.
Filling

One-half

teacup grated chocolate, butter size of an

egg, one tablespoon vanilla, one cup sugar. Yolks of two eggs
well beaten, two tablespoons corn starch dissolved in one cup hot
water. Mix well and cook until thick, stirring constantly. Pour in

and let cool. Beat the whites of two eggs, add two tablespoons powdered sugar, put on the pie and brown in the oven.
Mrs. Charles Lyon, Mrs. S. D. MacArthur, Mrs. Tressler, Mrs.
D. D. Williams, Mrs. D. E. George, Topeka.

shell

TRANSPARENT TARTS.
Yolks of five eggs, one whole egg, one cup granulated sugar,
two teaspoons butter, one-fourth teaspoon grated nutmeg. Beat
very light, and bake in pastry shells. Nora Buchanan.

MARTHA WASHINGTON
Make sponge

PIE.

cake dough of one cup white sugar,

five

eggs,

PRESBYTERIAN COOKBOOK
one cup
ers.

Whip cream and

flour.

Mrs.

T.

J.

99

put between and on top of lay-

Fleming.

CREAM SHORTCAKE.
one quart of fine white t^our, rub into it three tablespoons
cold butter, a teaspoon salt, a tablespoon sugar. Add a beaten
egg to a cup of sour cream, turn it into other ingredients, dissolve a teaspoon of soda in a spoonful of water, mix all together, handling as little as possible; roll lightly into two round
sheets, place on pie tins and bake twenty minutes in quick oven.
Split, butter and cover with sweetened strawberries or other
fruit.
Serve with cream. I\Irs. G. W. Wilcox.
Sift

INDIVIDUAL STRAWBERRY SHORTCAKES.

One-half cup butter, one cup sugar, three-fourths cup milk,
two eggs, two scant cups flour, three teaspoons baking powder.
Bake in gem pans. Crush berries slightly, sweeten to
taste, pour over hot cakes just before serving.
Served with or
without plain or whipped cream. Mrs. A. S. Newman.

PEACH SHORTCAKE.
To

the well beaten yolkes of three eggs gradually add one

cup sugar, one and one-half cups flour, six tablespoons water,
and flavoring. Bake in two or three
Spread
layers, according to size of pans and bake in hot oven.
layers with ripe peaches, sliced and sweetened, or strawberries
crushed in sugar can be substituted. Mrs. S. E. Jeremy.
lastly the beaten whites

SHORTCAKE.
Two

cups flour, two teaspoons baking powder, two small

tablespoons butter, pinch salt, milk enough to make a soft dough.
Do not roll, but pat in place with the hand. Mrs. Nelson
Cheney, contributed by Mrs. E. M. Forde.

MINCE-MEAT.
Two

bowls chopped meat, two bowls chopped apples, onefourth pound suet, two teacups molasses, juice of one lemon,
one large teaspoon each of cinnamon and cloves, one of nutmeg, one pound seeded raisins, one pound currants, one-fourth
Salt to
citron, (cut fine), one quart cider vinegar and water.

PRESBYTERIAN COOK BOOK

100

taste,

add more sugar and water

stove and
winter.

heat through.

let

Mrs.

if

necessary.

Put

all

on the

Seal in glass jars; will keep

all

George Culbertson, Mrs. A. T. Porter.

"BEST MINCE-MEAT."
Three bowls meat, six bowls apples, one bowl molass-es, one
bowl vinegar, one bowl cider, one bowl suet or butter, two bowls
raisins, one bowl currants, three and one-half bowls brown
sugar, two tablespoons cinnamon, two of mustard, two of cloves,
one of salt, one of pepper. Grate rind of three lemons and add
juice; add all but meats and spices, boil until raisins are tender,
then add meat and spices. If suet is used, scald it. Mrs. J. L.

Carter.

MINCE-MEAT WITHOUT MEAT.

Two

pounds finely chopped suet, four pounds grated bread

crumbs, four pounds currants, four pounds raisins, five pounds
brown sugar, one and one-half pounds of orange and lemon peel
and citron, six pounds apples, weighed after chopping, two tablespoons cinnamon, two tablespoons cloves, one tablespoon mace,
one tablespoon salt, and two quarts boiled cider. Stir thoroughly
put away in jars in a cool place. Mrs. William Griffith, Law-

rence.

COCOANUT
One cup

PIE.

cocoanut, one a'nd one-half cups sweet milk, yolks

little pinch of salt, sweeten to taste; beat all to-

of four eggs, a

gether and bake in a crust. Use the whites for frosting, and
Mrs. F. Bundrem.
in oven.

brown

CREAM

PIE.

Place a pint of milk where it will heat; beat together one cup
of white sugar, one-half cup flour, the yolks of two eggs, two
tablespoons milk and a very small pinch of salt. Stir into the
milk when it is nearly boiling one teaspoon vanilla. Beat the
whites of the eggs with two tablespoons sugar and put over the
top and put in oven to brown. The crusts are baked first. This
amount will make two pies if your tins are not too large. Mrs.

J.

D. Allen, ]Miss Sarah Kirkendall, ^Irs.

J.

C. Jacobs.

PRESBYTERIAN COOK BOOK

CHESS

101

PIE.

Two

cups sugar, one cup butter, two-thirds cup milk, one

tablespoon flour, one tablespoon corn starch, yolks of five eggs.
Beat the whites with little sugar and pour on top and brown
slightly.

j\Irs.

Thomas.

CREAM
One cup

PIE.

sugar, three-fourths cup flour, three large eggs or

four small ones, one large pint milk, one pinch salt; beat yolks
of eggs with the sugar, add the flour and milk, cook in double

mixture thickens. Bake the crust and

Cover with the well beaten whites of the
eggs, and brown in the oven.
Flavor with lemon or vanilla.
Mrs. C. A. Whitbeck, Mrs. L. D. Parker.
boiler, stirring until the

put in the

filling.

BUTTERMILK PIE.
Yolks of three eggs, one and one-half cups sugar, two cups
buttermilk, two tablespoons flour, one tablespoon lemon, one
tablespoon butter; bake with under crust with frosting on top.
Mrs. R. B. Evans.

STRAWBERRY PIE.
Bake shell; cover berries with pulverized sugar until sugar
forms a syrup. When ready to serve put berries into crust, and
cover with whipped cream. Mrs. Nellie Penishon Morgan

SCOTCH SHORTCAKE.
Three-fourths pound butter, one-fourth pound best iard, onehalf pound good brown sugar; work well together, then sift two
pounds pastry flour and add slowly. Knead thoroughly, roll and
cut into cakes about three-fourths of an inch thick. Prick with
a fork closely, sending through to the bottom. Use cake turner
in putting cakes in pan; bake one-half hour in slow oven. Line
pan with paper. The quantity of flour seems large, but it must all
go in, kneading a little at a time on the board. In cutting, press
the edges well together as it is quite stiff. Mrs. McGregor,
Mrs. Jonas
Springfield, Ohio, contributed by Mrs. Davenport.

Eckdall,

jr.

PINEAPPLE
One cup

PIE.

sugar, one-half cup butter, one cup sweet cream, one

PRESBYTERIAN COOK BOOK

102

can pineapple, grated or chopped fine. Beat butter and sugar to

add yolks of eggs, then pineapple and cream, lastly the
beaten whites, whipped in lightly. Mrs. D. D. Williams, Mrs.
a cream,

W.

O. Peters.

LEMON

PIE.

One lemon,

grated peel and juice, two eggs, one teacup cream

or rich milk, two tablespoons butter, one teacup sugar.
Heat

cream and pour over beaten whites of eggs.

gredients and put together

makes one

large pie.

Mrs.

when ready

Mix

other in-

This

to put in crust.

O. B. Hardcastle.

LEMON

PIE.

Grated rind and juice of one lemon, one cup sugar, tablespoon
melted butter, one cup hot water, two tablespoons corn starch,
yolks of two eggs. Use whites beaten stifif with a little sugar
for frosting. Bake crust, fill with the boiled filling and return to
the oven to brown frosting slightly.
Mrs. Tuhey.

LEMON
One cup

sugar,

PIE.

two tablespoons

one cup boiling water,

flour,

butter half the size of an egg, grated rind and juice of one lemon.

Cook together until clear, and when cool add yolk of an egg.
Line plate with paste and bake, then fill, putting on the beaten
white of an egg, with a little sugar, for icing. Brown in oven.
Mrs. A. T. Porter, Miss Mary P. Richter.

LEMON
Crust

One cup

of baking

flour,

PIE.

three-fourths cup lard, pinch

powder; mix with

a little cold water.

half cup sugar, one-half tablespoon butter,

PIEPLANT

pinch

One-

one and one-half cups

milk, four teaspoons corn starch, yolks of

one lemon and grated rind of one lemon.

salt,

Filling

two eggs,

Gertrude

juice of

Griffin.

PIE.

Mix

one-half teacup sugar and a heaping teaspoon flour together, sprinkle over the bottom crust, then add the pieplant cut

Sprinkle the same amount of sugar and flour over this.

Put on top crust and bake three-fourths hour in a slow oven.
Mrs. O. H. Winegar.
fine.

PKESBYTERIAN COOKBOOK

103

PIEPLANT

PIE.
two cups sugar, two tablespoons
corn starch, yolks of three eggs. Mix and bake with under crust
remove from oven and cover with a meringue made of the whites
of three eggs beaten stiff with three tablespoons powdered sugar;
return to oven and brown slightly. Mrs. E. M. Forde.
Three cups chopped

pieplant,

BERRY

PIES.

Line pie tin with good pastry. For a pie requiring two large
cups of either blackberries or raspberries, use one tablespoon
flour, mixed dry with two-thirds cup sugar; put one-half in the
bottom of the pie. Put in the berries, previously crushing about
half of them to make juice. Put the remainder of the flour and
sugar on top; add the top crust, leaving vent holes for the escape
of steam.
Wet the edges of crust and pinch well together to
keep juice from boiling out. Some cooks bind a strip of muslin
around the edge for the same purpose. Bake from twenty to
thirty minutes in hot oven.
Berries that are dry can have a
tablespoon or two of water added. Blackberry pies are improved by a sprinkle of cloves. Gooseberries need equal amount of
sugar, and should be cooked longer than other berries. Cherries
should have equal amount of sugar, and one teaspoon butter to
each pie. Blueberries require the same amount of sugar as raspberries.
Currants an equal amount, that is, as many cups of
sugar as berries. ]\Irs. W. W. Jones.

MAPLE CUSTARD

PIE.

Beat two eggs and one-third cup grated maple sugar, mix
with one level tablespoon of flour, add gradually two cups of
milk. Turn into a deep pastry-lined pan, dust slightly with cinnamon or nutmeg and bake in a quick oven at first to set the crust,
then lower the temperature and bake until custard is solid. Mrs.
J. M. Tanner.

"GRANDMOTHER'S MOLASSES
Two

PIE."

eggs, butter size of a walnut, beat well together, add one

and one-half cup sugar, with one-half teaspoon

soda mixed into the molasses, one tablespoon vinegar, two heaping tablespoons flour, one-half cup hot water, flavor with nutmeg.
This makes enough for two large pies; bake without top crust.
Will keep for weeks. ]\Irs. Nellie Pemshon Morgan.

pint molasses

PRKSBYTERIAN COOK BOOK

104

MOCK MINCE

PIE.

One

cup rolled cracker crumbs, one cup stoned raisins, one

and one-half cups sugar, one and one-half cups boiling water,
one-half cup vinegar, one-half cup molasses, one cup butter, grated rind of one-half orange, cinnamon, cloves and nutmeg to
taste.

sugar.

Pour boiling water over the

S. B. Warren.

Mrs.

rolled crackers, butter

and

THANKSGIVING PUMPKIN PIE.

Steam or stew pumpkin until very dry. Rub through colander.
To one quart of sifted pumpkin, add two cups scalded milk, salt
one cup sugar, four well-beaten eggs, one tablespoon
each of ginger and cinnamon, nutmeg and allspice also if much
to taste,

is liked.
Bake in deep pans in a hot oven at the bottom.
This will make two pies. When cold, add a layer of strained
honey and on top of that a good layer of whipped cream. Mrs.
Davenport.

spice

PRESBYTERIAN COOK BOOK

105

Xhese Receipts
will all bring:

Rood results

The question

material.

if

you use good

of getting good

material can be settled by sending your

orders to
Phone
JVb. 7

107

The Baird Grocery

East SLvth Avenue

W.

N. SMELSER, Attorney

at

Law

EMPORIA, KANSAS
ROOMS

AND

O,

RMPORIA NATIOXAL, BANK BUILDING

Emporia Music Company

High grade Pianos and Organs
Sixth

E.MPORIA. KANSAS

Avenue and Merchant Street

DE]Nr]N^IS

MADDEN

ATTORXEY AT LATV
TELEPHONE

EmPORIA.. KaIVKAS

376

EXGRA^VED

CARDS AND INVITATIONS

McCORD & McCORD

Corner

Fiftic

and Merchant

108

PRESBYTERIAN COOK BOOK

Ballweg's

425 Commercial

Hattery

EMPORIA, KANSAS

Desserts
"An't it please your honor," quoth the peasant,
"This same dessert is very pleasant."

FRUIT BAVARIAN CREAM.

Beat to a stiff froth on-e quart cream. Then mash three ripe
bananas and two oranges; to this mixture add half a package of
Knox's gelatine that has been dissolved in half cup of water,
add this slowly to the beaten cream, stirring well. Put in a
mold to hard-en about three hours before serving. This is enough
to serve twelve people. Any kind of fruits or nuts will do for a
Mrs. F. C. Newman.
substitute.

JELLIES

WITH

RIPE,

FRESH FRUIT NO.

3.

dozen or more ripe peaches

or other soft fruit. Sprinkle with sugar and set to one side. Soak
package of Plymouth Rock gelatine in one pint of cold water thirty
minutes; add one and one-half pints hot water to dissolve it, then
add one and one-half cups sugar, and lastly the fruit. Set on ice
Whole raspberries and strawto harden until ready to serve.
berries are very nice this way.
Prepare and quarter or

slice half a

IMPERIAL CREAM.
One cup

of rice, one and one-half cups sugar, one-half box

one pint of milk, one pint whipped cream, flavor to suit
taste.
Put rice to cook in one quart of water. When it comes to
a boil, pour the water off, then add the milk, and cook in a double boiler two hours. Soak the gelatine two and one-half hours
in one-half cup water, then add with the flavoring and sugar to
the cooked rice, and whip until cold. Whip the cream and add
last.
Put in a mold and serve with something tart. It is nice
served on a platter with the large imported German strawberries
around the mold. Mrs. William B. Irwin.
gelatine,

PBESBYTEKIAN COOK BOOK

108

NUT CREAM.
One

quart cream, one cup powdered sugar, one-half box gela-

Cover gelatine with cold water, soak one-half hour,

whip cream stiff and set dish in pan of cracked ice. Add to gelatine just enough boiling water to dissolve it; add sugar carefully
to cream, then vanilla, and last strain in gelatine;
then
add one pound blanched almonds chopped fine, candied cherries
cut fine, a f-ew maraschino cherries cut fine. Stir from the sides
and bottom of the dish until it begins to s-et, then turn it into a
mold and set away to cool. Serve with snowballs or any kind
tine, vanilla.

Will serve twenty.

of cake.

Mrs.

I.

D. Lewis.

MAPLE CHARLOTTE RUSSE.

Soak a

level tablespoon gelatine in one-fourth

cup cold water

add three-fourths cup hot maple syrup. Stir
until gelatine is dissolved.
Strain and cool.
Before it thickens
whip one pint of cream and fold in carefully by the spoonful to
keep from lumping. Add a few drops vanilla, turn into cups or
large mold, chill thoroughly and serve with sponge or orang-e
cake. To make it very rich, stir in one cup of fruits and nuts,
cut fine; as raisins, figs, pecans or walnuts.
Garnish and serve
with whipped cream. Mrs. Charles Ryan.
until soften-ed, then

COFFEE JELLY,

No.

6.

Soak one package of Plymouth Rock gelatine in one and onehalf pints cold water for thirty minutes, add one and one-half
pints hot cofee and two cups sugar and keep on ice to harden
till r-eady to serve.
Serve with sugar and cr-eam.

SNOW PUDDING,

NO.

4.

package of Plymouth Rock gelatine in one pint of cold

water thirty minutes, add one and one-half pints hot water to
dissolve, and one and one-half cups sugar, and two teaspoons
lemon or other flavoring extract. Stir until sugar is dissolved.
Pour into a very shallow dish and set on ice until it slightly jells
or thickens. Beat to a stiff froth the whites of three eggs, and
a pinch of salt; beat into the gelatine until light and frothy, and
set back on the ice until ready to serve.
Sauce.
Beat the yolks of the eggs with a cup of sugar and
two teaspoons of corn starch; scald one quart of milk and turn

Soak

PKESBYTERIAN COOK BOOK

into the yolks, heat until

it

vanilla and a pinch of salt

and

thickens, stirring
let

it

all

109

the time.

Add

cool.

CUSTARD WITH STRAWBERRIES.

Beat the yolks of three or four eggs, pour over this one pint
of hot milk, a h-eaping teaspoon flour, sugar to suit the taste. Let
come to boil in double boiler, add flavoring, put in sherbet glasses
with a layer of preserved strav^^berries. Over this a meringue
made from the whites, set in oven to brown. To keep glasses
from cracking put in pan of water on wet towel, none of the
glasses touching.
Cool gradually, out of a draft. Mrs. D. F.
Longenecker.

LEMON SNOW.
Two

cups water, one cup sugar, four tablespoons corn starch,

one-fourth cup lemon juice, small pieces lemon rind, whites of
four eggs. Mix sugar and corn starch, add boiling water slowly,
and bit of rind, cook over fire ten minutes, then in double boiler
twenty minutes. Remove from the fire, add lemon juice and
strain; add mixture slowly to beaten whites. Beat, turn into mold
to harden.
Serve with custard sauce, flavored with vanilla.
Elizabeth Green.

CALADONIC CREAM.
Beat the whites of three eggs very
of currant

jelly,

beating

all

the time.

add slowly one glass

Put on ice and serve in

stiff,

sherbert cups with whipped cream on top. In place of currant

any kind of tart jelly can be used, or strawberry jam, fresh
strawberries, washed and well sugared, canned peaches, apricots

jelly

without skins, or preserved figs, mashed very fine without much

A few nut meats can be added if desired. Do not let stand
long before using. Mrs. William Burgett Irwin.

juice.

BIRD'S

NEST PUDDING, NO.

5.

Peel and core six or more apples, according to size; place in

a shallow dish and fill cores with sugar; bake until the apples are
soft and tender. Make a plain jelly as directed in recipe number
one and when it begins to thicken pour it over the soft apples

and place on ice until hard and ready to serve. Serve with grated
nutmeg, sugar and cream. Nice with whipped cream. Particular]y fine with pink gelatine.

PRESBYTEKIAN COOK BOOK

110

ORANGE BLANC MANGE.

One and

one-half teaspoons granulated gelatine, one-half cup

cold water, one-half cup boiling water, one cup sugar, one cup

orange juice, grated rind one orange, one tablespoon lemon juice,
one cup thick cream. Whip cream till thick. Soak gelatine in cold
water until soft, then add boiling water, sugar and fruit juice.
Strain and add orange rind.
Plac-e bowl in
pan of ice water.
When mixture begins to thicken add the cream, pour into a mold
and leave on ice several hours. May be served with either cream
or custard sauce.
Elizabeth Frances Greene, Drexel Institute,

Philadelphia.

/APPLE
^

Make

PORCUPINE.

syrup by boiling eight minutes, one and one-half cups

sugar and one and one-half cups water. Pare and core eight apples.
Put apples in syrup as soon as pared so they will not disa

Cook

skimming the syrup during

Apples cook better covered with the syrup, therefore it is better to use a deep saucepan and have two cookings.
Drain apples from syrup; cool and fill cavities with jelly, marmalade or preserved fruit, and stick the apples with blanched and
split almonds.
Serve with cream sauce. Mrs. Walter McCoy.

color.

until soft, occasionally

the cooking.

LEMON FOAM.
Two

cups hot water, one of sugar, juice of one lemon, boil and
strain.
Beat the whites of three eggs, add to the mixture and
beat till it foams.
Custard. Two cups milk, two tablespoons
sugar, yolks of

three eggs.

Boil.

Serve together.

LEMON
Soak

Soak

Mrs.

Marsland.

JELLY, NO.

i.

package of Plymouth Rock gelatine in one pint of cold

water thirty minutes; then add two pints of hot water, one and
one-half cups sugar, or sweeten to taste, two teaspoons lemon
extract and stir until sugar is dissolved.
Set on ice to harden
and let it remain on ice until ready to serve.

ORANGE

JELLY.

package of Plymouth Rock gelatine (pink) in one pint

of cold water thirtj' minutes; add two pints of hot water and one

P KE

BYT ER

and one-half cups sugar,

til

sugar

similar

is

dissolved.

manner other

AN COOK BOOK

111

orange extract, and stir unwanted to serve. In a

be made, using extracts of rasp-

flavor with

Set on

jellies

ic-e

may

until

berry, pineapple, strawberry and so forth.

In serving these jel-

across and across, breaking into crystals and piling lightDelicious

Eat plain with cream and sugar.
ly in a glass dish.
with whipped cream.
lies cut

MERINGUES.
Four eggs, whites, one-fourth teaspoon cream tartar, one teacup sugar, half teaspoon vanilla. Beat whites as stiff as possible;
when rather stifif, add cream tartar and continue beating till eggs

Then beat in the sugar; lightly

off plate.
Drop large spoonfuls of mixture, let bake in a
very slow oven; when set, push the flattened bases lightly into
Fill cavities with
the rounded tops to make them saucer like.
are too

stiff to

fall

butter large pan.

vanilla ice cream.

F.

Place a meringue on top for a

lid.

Mrs.

D.

Longenecker.

PINEAPPLE SPONGE.
Soak one-half box gelatine in one-half cup cold water for onehalf hour. Take one can grated pineapple and one cup sugar and
let simmer ten minutes; then remove from stove and add gelaWhen nearly cold add one cup
tine and juice of one lemon.
whipped cream and beaten whites of four eggs. Put into a mold
and serve with whipped cream and candied cherries. Mrs. E. M.

Cheney.

CHARLOTTE RUSSE.
Soak one-fourth box of Knox's gelatine in a scant half cup of
milk twenty minutes; when dissolved, set cup in hot water, using
gelatine lukewarm; into one pint of whipped cream put one-half
cup pulverized sugar, a little salt and the beaten whites of two
eggs and flavor with vanilla, then add gelatine and strain while
pouring in; stir until gelatine is well mixed with cream and when
nearly stiff enough to drop, turn into a mold lined with lady
fingers, or narrow slices of sponge cake, having cake even on
top, first dipping cake in white of egg.

Mrs.

Dudley.

PINEAPPLE SPONGE.
One cup

sugar, one can pineapple, one envelope minute gela-

PRESBYTEKIAN COOK BOOK

112

one lemon. Chop the pineapple, add enough water tO' the
make two cups. Heat, and when boiling pour it over the
gelatine. When cool add the juice of one kmon. Serve cold with
whipped cream sweetened and flavor to suit the taste. Mrs. G.
tine,

juice to

W. Newman.

STRAWBERRY OR FIG WHIP.

Whip one

pint of cream, flavor with a few drops of vanilla,

put in sherbet cups and drop in center of each a good spoonful

of ]arg preserved strawberries or figs.
Mrs. William Burgett

Irwin.

COLD RICE DESSERT.

Wash

in

cold water one-half cup Carolina

utes in three pints of water with a

add one and one-half pints milk and cook

three to five hours.

make

When

cold, stir into

Boil ten min-

rice.

little salt.

in a

water and
double boiler from

Pour

off

whipped cr-eam enough

looking pudding; drop from a big spoon

into individual dishes and serve with maple sj^rup.
Mrs. Rankin.

rice to

a nice flufify

COFFEE CREAM.
One

quart of milk, heated, cook beaten whites of four eggs,

slightly

One cup

sweetened and flavored with almond

in

the hot milk.

two tablespoons flour, one cup of clear strong coffee. Pour boiling milk
Put the
over this, cook until it thickens, stirring constantly.
cooked whites on top the custard when served. Eat hot, or ice
cold. Mrs. G. H. Randolph.
of sugar beaten with the yolks of the eggs;

BUTTERCUP JELLY.
Soften half a box of gelatine in a cup of cold water. Meanwhile, heat a pint of milk in a double boiler, stir into it the yolks
of three eggs that have been incorporated with a cupful of sugar,
and cook to a custard. Flavor with vanilla, add the softened

Then remove from the fire

Turn it into
individual molds, or one large one, and when it is cool stand it
on ice to chill. Serve with whipped cream. The mixture should

gelatine and stir until

and fold

it is

dissolved.

in the stiffly beat-en

whites of the eggs.

be thoroughly beaten together before it goes into the mold, or

from the custard and the appearance will

the jelly will separate

be marred.

Miss

DeCamp.

PKESBYTERIAN COOK BOOK

113

CRANBERRY FOAM.
Whip

stiff snow with a pinch of

cup of powdered sugar. Then add a teaspoon at a time
two-thirds of a cup of cranberry jelly, continuing to beat until the
jelly is thoroughly incorporated and the mass is very light. Serve
in sherbet glasses or custard cups with a teaspoon of whipped
cream on top of each. Mrs. L. A. Stocking.

salt

and

the whites of four eggs to a

CHOCOLATE BLANC MANGE.

One

quart of milk, four tablespoons Kingsford's corn starch,

six tablespoons Baker's number one chocolate, a little salt, four

tablespoons sugar. Flavor with vanilla; cook in a double boiler

until thick. Serve with cream, plain or whipped, or the following
chocolate sauce.
Sauce. One cup brown sugar, one cup milk, yolk of one egg,
one cup, or less if desired, of grated chocolate.
Flavor with
vanilla after cooked until thick.
Mrs. Wm. B. Irwin.

VEILED BEAUTY.
Chopped

previously cooked and

sweetened, serve with whipped cream; very nice.
Or, sliced
bananas, chopped dates and English walnuts served with whipped
cream. Mrs. W. H. Harkness, Junction City.
dates, cover with tapioca

BAKED APPLES.
Take medium-sized

apples, pare

and core with

corer.

Bake

for about twenty minutes without sugar, then sweeten to taste

and bake

until apples are

centers with pecan meats.

thoroughly cooked. When cooked, fill

Serve ice cold with whipped cream.

Mrs. R. H. Jaquith.

SNOW PYRAMIDS.
Whip

stifif and sweeten and flavor and place in

Beat the whites of four eggs to a stiff froth,
sweeten with two tablespoons powdered sugar. Drop in a tablespoon of egg in the center of each dish of cream in the shape of
I\Irs. Charles Lyon.
a pyramid. Serve ice cold.

a pint of

cream

the serving dish.

ALMOND BLANC MANGE.

Scald one quart of milk

in a

double boiler, add one-half cup

PKKSBYTERIAN COOK BOOK

114

sugar, one-third cup Ralston Breakfast Food, one half teaspoon

Cook forty minutes; add one-half cup blanched and finelychopped and powdered almonds, English walnuts if preferred.
Cook five minutes. Remove from fire and add teaspoon vanilla.
Pour into wet mold and chill. Serve with cream. Mrs. J. A.

salt.

XBITTS.
Sankey.

One-half box gelatine dissolved in a cup of water, whites of

twelve eggs beaten very stifif, one tablespoon powdered sugar to
each egg. Beat eggs and sugar together gradually; to this, add
one pound candied cherries, mix slowly, then one-half pound
English walnuts, blanched and chopped, flavored with vanilla.
Mold, cut in slices and serve with whipped cream. Serve twelve
or thirteen persons. Mrs. Allen V. Davenport.

RICE SOUFFLE.
One

quart cream or milk, three tablespoons pulverized su-

one package Knox's gelatine, dissolved in one-half pint

wa.rm water. Three teaspoons extract of rose, beat until stiflf;
one-half pound of boiled rice, one cup, fold in until stit. Serve
Miss Ina
ice cold with cherrj' preserves and whipped cream.
gar,

Graves.

ORANGE CREAM.
To one pint of cream add the rind and juice of two or three
lemons, or oranges, whip well; add one-half cup sugar and onehalf ounce or one tablespoon gelatine dissolved in hot water and
cooled. Mold immediately.
Mrs. O. B. Hardcastle.

SPANISH CREAM PUDDING.

One-third box gelatine, one quart niilk, one and one-half cups
sugar, four eggs; put gelatine in milk and let stand one hour.
Beat yolks of eggs with sugar, add to milk and boil twenty minutes; when a little cool stir in beaten whites and beat ten raiinutes.
Flavor with vanilla. Put in mold to harden. Mrs. O. B.

Hardcastle.

PINEAPPLE TAPIOCA.

7<

Soak over night one cup tapioca in plenty of cold water. The
next morning drain off all the water, then add to it the juice of
two lemons and one-half cup cold water, one-half pound can slic-

PRESBYTERIAN COOK BOOK

d pineapples, shredded and
half cups sugar.

Cook

all

its juice.

Add

to this

115

one and oneit will not

slowly, stirring carefully so

spoil the shape of the tapioca; cook until almost clear.

Have
ready the whites of three eggs well beaten and fold into this carefully.
Serve ice cold with whipped cream. Mrs. George R.
Jones, Mrs. A. F. Higgins.

MAPLE JUNKET.
Crush one junket tablet and dissolve in one tablespoon of cold
water. To a quart of rich new milk add a third of a cup of grated mapl-e sugar. Stir until the sugar is dissolved and heat it until
lukewarm, then add the dissolved junket tablet and pour immediately into cups filling them about three-quarters full. Keep
in the warm kitchen without jarring until jellied, then carefully

remove to a cool place or the refrigerator. Serv-e with whipped

cream and g rated maple sugar. Very nice for delicate persons.
Miss Florence DeCamp.

SWISS PUDDING.
Whites of

six eggs beaten very

stifif, add one small cup of

granulated sugar, one tablespoon of vinegar and one spoonful of

Bake in two layers in a slow oven. Whip one pint of

cream with a little sugar^ then add one cup of chopped English
walnuts and spread between and on top of layers and dot the
tops with Maraschino cherries. Set where it is cold; it can be
made several hours before wanted. Cut in squares when ready

vanilla.

to serve.

This will serve eight persons.

Mrs.

A. F. Higgins.

CRYSTALLIZED FRUIT.
To

candy in small quantities, take two

pounds of the best sugar, add enough water to dissolve it. Let
boil to a syrup. Put the fruit in the pan and pour the syrup over
it.
Turn lightly by slightly shaking the pan until every side is
covered, and set to cool. When cooled drain off the syrup, set
the pan on its side so that the remaining particles may drain oflf,
and every side be coated alike. It is always best to pour the
syrup over the fruit while warm, as it takes a firmer hold and
makes a brighter crystal. This warm syrup will not hurt the
crystallize fruit or

fruit; it will be all right w^hen cool.

The crystallized fruit may
be prepared at noon if wanted for six o'clock dinner. Mrs. T.

G. Wibley.

PJiESBYTEHIAN COOK BOOK

116

DIAMOND CRYSTAL is the only salt in the world

above ninety-nine per cent pure by government
It is made under our exclusive patents
the only process vphich removes the gypsum, iron and

analysis.

sulphate of lime which

all

EVER NOTICE the

other salts contain.

heavy coating of lime hard

water leaves in a teakettle? All salt brines contain

ten times more lime than the hardest water. All
salt, except,
that made by our exclusive process, often carries as high as two per cent, of this
dangerous impurity, sulphate
worst enemy of

of lime, the
all

food flavors.

Diamond

Because of
unequaled purity,
flavors everything perfect-

Crystal's
it

ly

pleased the

It

critical,

and will please you.

your grocer for it.

Ask

N EVERY SACK
Carton

and
either

of

DIAMOND CRYSTAL
or SHAKER SALT, you
will

how

find

full

directions

to obtain this

GEN-

UINE CUT GLASS

SALT SHAKER.

DIAMOND CRYSTAL SALT

ST. CLAIR,

MICHIGAN

CO.

Puddings
"He

criticised

pudding deigned

"A

your wine, and analyzed your meat,

home to eat." Pope.

at

perpetual feast of nectared sweets."

j'et

on plain

^lilton.

ENGLISH PLUM PUDDING.

Three-fourths pound seeded raisins, one-half pound currants,
one-fourth pound citron, one-fourth pound figs, three-fourths cup
sugar, two and three-fourths cups flour, one cup bread crumbs,
three cups beef suet, four eggs, one pint milk, one-fourth pound
blanched almonds, one-fourth pound English walnuts, chopped
not too fine, one-half orange, chopped fine, one-half cup molasses, one-half teaspoon soda, stirred in the molasses, salt to taste,
one-half teaspoon of cloves, one teaspoon
cinnamon, one-half
nutmeg, one teaspoon vanilla. Steam five hours, dry off in the
oven. This will serve twelve. Mrs. S. B. Warren.

BLOWER HOUSE PLUM PUDDING.

One pound

one pound

currants,

raisins,

one-fourth

pound

one pound sugar, one

spoon each kind of spice, three heaping cups flour, one spoon
baking powder, one pint sweet milk. Stir thoroughly, boil five
citron, six eggs, one-half

pound

butter,

hours.

Dip sauce for puddings, (large) One quart bowl brown sugar,
tablespoon flour, one tablespoonful butter, one teaspoonful va:

nilla,

boil

(or any flavoring preferred), one pint boiling water. Let

slowly and serve hot.

Mrs. A.

E. Patten,

Topeka, Kan.

ENGLISH PLUM PUDDING.

(By measure.)

Two

cups of finely chopped beef suet, two cupfuls fine bread

crumbs, one and one-half cupfuls sugar, two cupfuls seeded
raisins, two cups of well washed currants, one cup of blanched
almonds, one-half cup of citron sliced thin, one teaspoon full

PRKSBYTERIAN COOK BOOK

118

one of cloves, two of cinnamon, half a grat-ed nutmeg, five

Dissolve a level teaspoon of soda in a tablespoon of warm water. Flour the fruit thoroughly from a pint of
flour, then mix the remainder as follows:
In a large bowl put
the well-beaten eggs, sugar, spices, and salt in one cupful of milk,
stir in the fruit, chopped nuts, bread crumbs, and salt, one after
the other until all are used, putting in the dissolved soda last and
adding enough flour to make the fruit stick together, which will
take all the fruit. Boil or steam four hours; serve with any vv^ellflavored sauce.
Mrs. Dennis Madden.
salt,

well-beaten eggs.

TRANSPARENT SAUCE FOR PLUM PUDDING.

Two

ounces butter, one pound sugar, one-half pint water, oneand allspice,
one teaspoonful in all. Put all these ingredients together, cutting
the lemon in pieces. Let boil ten minutes and strain.
Flavor
after taking from the stove.
Mrs. Harry Hood.
half lemon; spices (whole) mace, cinnamon, cloves

HARD SAUCE.
One cup

sugar, white of one egg unbeaten, one-third cup but-

ter.

Cream

Mrs.

Howard Dunlap.

butter and sugar, add egg and beat to a cream.

CREAMY SAUCE.
One cup

two eggs. Beat together to a cream. Place over boiling water, but do not boil. Stir
frequently, add three tablespoons boiling water while cooking.
Flavor as desired. Mrs. Davenport.
sugar, three-fourths cup butter,

MAPLE SUGAR SAUCE.

Grate two-thirds cup of maple sugar, add two level tablespoons of flour and pour on gradually one cup boiling water.
Cook five minutes, stirring constantly, then add a rounding
tablespoon of butter. Take from the fire and flavor delicately
with vanilla. Will serve twelve. Mrs. J. M. Tanner.

ORANGE SAUCE.
Beat the yolk of one egg until thick, add gradually threefourths cup of powdered sugar, continuing the beating then very

PKESBYTERIAN COOK BOOK

gradually, (to prevent curdling) add the
will serve six.

Mrs.

J.

juic-e

119

of an orange. This

M. Tanner.

SNOWBALL SAUCE.
Cream one-third

cupful of butter, and add gradually while

beating constantly, one cupful of powdered sugar, then add one
tablespoonful of cream, two-thirds t-easpoonful of vanilla and
one-third teaspoonful of lemon extract. Shape in balls, and roll
Miss Julia Davis.
in shredded cocoanut.

RAISIN PUFF.

Two

eggs, one-half cup butter, three cups flour, one cup milk,

two tablespoons sugar, one cup raisins, chopped fine, two teaspoons baking powder, one teaspoon lemon extract. Steam onehalf hour in cups. Cream sauce.
Mrs. D. D. Williams.

SUET PUDDING.

Three-fourths cup of suet, chopped very fine, on-e cup molasses, one cup of sour milk, one teaspoon of soda, two cups of
bread crumbs, one cup of flour, two eggs, one cup of figs, chopped fine. (Raisins can be used instead of figs, if preferred.)
Steam three hours. Serve hot with any good pudding sauce.
Mrs. S. J. Hubbell, Kansas City. Contributed by IMrs. Davenport.

DUFF.
One cup

sugar, two-thirds cup of butter, one -egg, one cup

milk, one teaspoon soda, one cup raisins, a

Boil

two hours.

The pudding

dish

little salt,

three cups

nutmeg and cinnamon.

should not be more than two-

of flour, one-half t-easpoon cloves, a

little

with sauce.
Sauce. One-third cup of butter, one-half cup sugar, onehalf nutmeg, one teaspoon vanilla, one teaspoon lemon, stirred to
Stir smooth one-half cup of flour with cold water, add
a cream.
one pint of boiling water, let it boil until well cooked, then pour
over the creamed ingredients. Mrs. Wm. B. Irwin.

thirds

full.

S-erv-e

FIG PUDDING.
One-third pound finely chopped beef suet, one-half pound
figs, finely chopped, two and one-third cups stal-e bread crumbs.

PRESBYTERIAN COOK BOOK

120

one-half cup milk, two eggs, one cup sugar, three-fourths teasalt. Chop suet and work with hands until creamy, add the

spoon
figs.

Soak the bread crumbs

eggs, sugar and

in the milk,

add the

Combine the mixtures, turn

salt.

mold and steam three

hours.

Serve with sauce.

w-ell-b-eaten

into a buttered

Elizabeth

Fran-

ces Greene, Drexel Institute, Philadelphia.

FRUIT PUDDINGS.
One

pint

flour,

four

teaspoons baking powder, one-fourth

one-half teaspoon nutmeg, one-half teaspoon cinnamon, one-half cup beef suet (finely chopped), one-fourth cup
sugar or molass-es, one-half cup milk if molasses is used or three-

teaspoon

salt,

is used, one-half cup currants, one-half

dry ingredients. Add other ingredients
Pour into a buttered mold, cover tightly and
in order given.
steam two and one-half hours. Elizabeth Frances Greene, Drex-

fourths cup milk

cup

raisins.

if

sugar

Mix and

sift

el Institute,

Philadelphia.

GRAHAM PUDDING.
Half cup sugar, one-half cup molasses, one egg, one cup milk;
mix thoroughly and add one teaspoon salt, one-half teaspoon
soda, two cups graham, one cup raisins, one small teaspoon each
of cinnamon, cloves, and nutmeg. Steam for three hours. Will
keep well, the more it is heated over by steammg, the better.
Good with plain sauces or the following rich sauce:
Sauce. One large cup of sugar, one-third cup butter, one egg,
one lemon, one teaspoon nutmeg, three tablespoons of boiling
water. Beat sugar, butter and egg, add other ingredients; cream
by beating about ten minutes. Mrs. H. M. Woods.

CHOCOLATE PUDDING.
'

One-half cup sugar, two tablespoonfuls flour, stir well; cut in

about one-half section of Baker's (bitter) chocolate; mix with a
little milk, add one-half teaspoon of vanilla and one and one-half
cups milk and cook in double boiler. Mrs. H. M. Woods.

WOODFORD PUDDING.
Two

tablespoonsful of butter, four tablespoonsful sugar, onehalf cup sweet milk, three eggs, one-half teaspoon of soda, one
cup of cooked fruit, not sweetened, flour enough to make stiff

PRESBYTERIAN COOK BOOK

121

steam two hours. Cream butter and sugar, add soda to

cooked apricots, then the milk and eggs.
Dressing. Two cups of sugar, one cup of butter, one cup of
cream, one tablespoon of lemon -extract. Cream butter and suMrs. Hugh Holmes.
gar, then add cream and heat.
batter,

STEAMED PUDDING.
One cup
chopped

brown sugar, one cup of suet,

one cup of sour milk, one teapinch of salt, flour enough to mix. Miss

of molasses, one cup of

line,

one cup of

spoonful of soda.

raisins,

Lizzie Price.

BLACK PUDDING.
On-e cup of sugar, one-half cup of butter, one cup of syrup,

one cup of sweet milk, six eggs, one-half cup of flour, one teaspoonful of soda. Steam one and one-fourth hours. Serve hot
sauce.
Mrs. W. D. Ewing.

FRUIT PUDDING.
Two

tablespoons of butter, four tablespoons of sugar, onehalf tablespoon sweet milk, three eggs, one-half teaspoon of soda,
one cup cooked fruit, not sweetened. Flour enough to make a
stiff batter,

apricots or peaches.

Sauce for pudding. One cup of sugar, one-half cup butter,

one-half cup of cream, whipped up light, add flavoring to taste.
Mrs. C. W. Squires.

FRUIT PUDDING.
One cup
of flour,

tom

of sugar, one egg, one-half cup of milk, one cup

one teaspoonful of baking powder.

Put

fruit in bot-

of pan, sprinkle with sugar and pour the batter over

about thirty minutes.

Mrs.

W.

it.

Bake

O. Peters.

PEACH SAGO PUDDING.

Pour into a three quart pudding pan about three inches deep,
one quart can of sliced peaches, wash three tablespoons of sago
through several changes of water, cold, and put with peaches,
add to this one-half cup of water and a small cup of sugar, cook
five

minutes or

until

it

thickens, being careful not to allow the

PRESBYTERIAN COOK BOOK

122

sago to settle to the bottom of pan and burn. Remove from fire.
Prepare a biscuit dough as follows: Sift together one pint flour,
one heaping teaspoon baking powder and a pinch of salt. Rub
thoroughly into this a piece of butter the size of a small egg, add
sweet milk enough to make a soft dough. Roll out, cut in strips
and lay over top of the hot fruit and sago. Bake in quick oven.
Cut in pieces according to the size of dishes served and with a
fork lift the pieces out, turning them bottom side up on plates,
pour the fruit over them and serve while warm, with cream.
Any kind of canned or fresh fruit served in this way is very nice

and makes

good substitute for pie. If a cold dessert is preferabove mentioned (except that it should
be cooked until done on the top of the stove, when not baked
with dough.) Cut white loaf cake in cubes of two inches, put one
on each plate, pour over it the fruit, and to one side put a spoonMrs. Charles G. West.
ful of whipped cream or ice cream.
a

red, prepare the fruit as

QUAKING PUDDING.
One

pint of milk, three eggs, one tablespoon of butter, one

pint of stale bread crumbs, one-fourth cup of currants, one-half

cup of seeded raisins, one-fourth teaspoon of salt, two tablespoons sugar, flavor with nutmeg. Butter
the mold or pan
thoroughly, using the tablespoon of butter, sprinkle the currants
on the bottom and sides of the mold or pan. Beat together the
eggs, sugar, salt and nutmeg, then the milk. Pour this mixture
over bread and raisins, which are placed in alternate layers in
the mold. Cover and let stand two hours, then steam one hour
and fifteen minutes. Serve with the following sauce:
One-half cup butter, one cup powdered sugar, one-fourth cup
of cream or milk, one teaspoon of vanilla or lemon extract. Two
tablespoons of cream. Beat sugar and butter untij very light and
creamy; add the milk and vanilla and the cream. (One-half this
sauce is enough for five people.) Mrs. W. B. Irwin.

RAISIN PUFF.
Have buttered one dozen
powder tins and covers ready.

of

the

one-half

Make

pound baking

a batter of one-half

cup

two eggs, two cups flour, one cup of sweet milk, two
tablespoons sugar creamed with butter, two heaping teaspoons
butter,

of baking powder, one cup seedless raisins, one cup

(whole), one cup ground almonds

or

cherries

English walnuts, flour

PRESIiYTERI AN COOK BOOK

123

lightly and mix batter.

Put in tins and place in steamer and
steam for three-quarters of an hour. Serve hot, with the hard
sauce and whipped cream. Mrs. Cora Borton Ryder.

NUT PUDDING.
One cup

molasses, one cup chopped suet, one cup sweet milk,

one cup seeded raisins, one pound English walnuts, one-half
pound figs, two and one-half cups of flour, one teaspoon of soda.

Mix and steam two and

Beat

one-half hours.

cream one-half cup of butter and one cup

of powdered sugar, whip one cup of sweet cream and beat it
into the butter and sugar.
Put the whole in a double porcelain
kettle and cook until it looks foamy and smooth.
Flavor H
Sauce.

taste.

Mrs.

to a

E. A. Garlick.

BREAD AND APPLE PUDDING.

Alternate layers one inch thick of bread crumbs and sliced
apple, with bits of butter and sugar over each laj^er; a very little
water.
Have a sprinkling of crumbs, butter and sugar on top.

Bake until apples are cooked. Serve with cream and sugar or
any pudding sauce you prefer. Bread crusts or toasted stale
bread make the best bread puddings.

Mrs.

G. H. Randolph.

CHOCOLATE PUDDING.
Three ounces of chocolate, one cup of sugar, one-fourth cup
of water, melt together, and add while hot two eggs, whiles and
yolks, beaten separately. After it cools add one pint of whipped
cream. Pack in a pail in salt and ice for three or four hours.
Mrs. Andrew Tanner.

COLD CABINET PUDDING.

One

quart of milk, yolks of six eggs, one-half box of gelatine,

fingers, one-half pound

candied fruit, one-half cup sugar, one-half cup cold water, one
teaspoon vanilla, one-third teaspoon of salt. Soak the gelatine in
one-half cup of water, beat the yolks and sugar together, add one
pint of milk, put the remainder of the milk on the fire in a double boiler and when it bubbles, add the eggs and cook until it
begins to thicken. When you take it from the fire, add gelatine
and salt. Put the boiler in cold water and when cold add the

one dozen macaroons, one dozen lady

PRESBYTERIANCOOKBOOK

124

bottom of the mold

put the custard over the fruit one-third of an
inch thick, soak the cake in the custard and put on a layer. Repeat process until all is used. Mrs. Alfred DeLang. Contributed by Mrs. Davenport.
vanilla, dip the fruit in the custard, dot the

with the

fruit,

BAKED APPLE DUMPLINGS.

One quart flour, two tablespoons of baking powder, one-half
teaspoon of salt, mixed well together. Add one large tablespoon
of butter and lard mixed, and

make

a soft

dough.

enough sweet milk or water tt>

inch sheets. Peel and

Roll out into half

quarter some good tart apples; put a quarter in a square of

dough, sprinkle sugar over it and press the edges together firmPlace in a deep pan. Sprinkle a little sugar and put a little
ly.
butter in each dumpling. Fill the pan with boiling water, first,
Bake forty-five minutes. Mrs. W.
leaving the top uncovered.

B. Irwin.

MARSHMALLOW PUDDING.
Angel food cake, marshmallows, chopped nuts, whipped
cream. Cut cake in squares and trim off edges, cover slice with
whipped cream, then a layer of marshmallows, which must be

small bits the scissors are the best thing with

then another layer of whipped cream with the
a very good dessert when a heavy dinner
chopped nuts. This
has been served. Mrs. Jonas Eckdall.

very fresh, cut

which to do it

in

is

MARSHMALLOW PUDDING.
Twenty-five cents' worth of marshmallows melted, one cup of
whipped cream, one cup of almonds, chopped very fine, flavor
with vanilla.

Mrs.

J.

C. Jones.

SNOW PUDDING.
Dissolve one-half box of gelatine in one pint of boiling water,
wheja almost cold add the juice of two lemons and one cup of
sugar. Place in a cool place when it begins to thicken, beat until very light, then add the whites of four eggs well beaten with
one cup of sugar, then beat everything together thoroughly,
about ten minutes, and put in a wet mold. For the custard, beat
the yolks of four eggs and add to a pint of boiling milk. Sweeten

PRESBYTERIAN
to taste
J.

and flavor with lemon.

COO'K

BOOK

125

Will serve eight people.

Mrs.

E. Martin.

COCOANUT PUDDING.
To one

add two tablespoons

corn starch moistened with a little of the cold milk, three tablespoons of sugar, one cup grated cocoanut and butter the size of
remove
Boil all together for a minute or two and
a walnut.
from the fire. Into this stir the well-beaten whites of two eggs.

Turn

pint of milk (nearly boiling)

into a

mold

One

to cool.

two tablespoons of sugar, yolks of

cooked into a custard, and flavored with vanilla.
Fresh or prepared cocoanut may be used. Mrs. S. E. Jeremy.
Sauce.

two eggs

pint milk,

all

A DELICIOUS PUDDING.
Scald one quart milk in a double boiler, add three tablespoons cream of wheat, one-half teaspoon of salt, tablespoon of
sugar. Stir occasionally to prevent lumping.
Cook about one-

Then mix one tablespoon corn starch in a little

milk and add to other ingredients, stirring constantly.
Beat
three eggs, add yolks to the pudding and remove from the fire.
Fold in the stiffly beaten whites and add vanilla. Serve with
cream and sugar. I. R. Ingram. Contributed by Mrs. E. M.
Forde.
half an hour.

GRAPE ROLL.
Make

a very rich biscuit

dough and

roll thin.

Take

fresh

grapes, separate skins and pulp.

Spread pulps on dongh thinly,

sprinkle with sugar. Roll up like jelly-roll and bake.
Sauce. One cup sugar, one-half cup water, butter size of an
egg, one tablespoon flour or corn starch. Boil sugar, water and
butter together, thickened with the
flour.
Pour over grape
skins and serve.
Miss Frances Miller.

TAPIOCA PUDDING.
Two-thirds cup of tapioca, two-thirds cup of sugar, butter
size of walnut, w-hites of three eggs, pineapple or other fruit,

whipped cream.

Put the tapioca

a cup of boiling water.

in a

double boiler, poar over

Keep

it

the water in the lower part of

vessel boiling and cook until the tapioca is clear about an hour

P UE

126

ByTE K

AN

COOK BOOK

adding as much boiling water from

When

will take up.

the tapioca

is

time to time as the tapioca

clear and while

it

is

still

in

the double boiler add the sugar and butter, a pinch of salt, and
the whites of the eggs, beaten stiff, stirring all together. Pour
over diced pineapple, or other fruit if preferred; stir enough to
mix the fruit through tapioca; let cool and serve with whipped

cream. Mrs.

P. B.

Plumb.

TAPIOCA PUDDING.
Let come to the boil
slowly on back of stove. Tli-en add one and one-half cups of
sugar until well melted, and one-half can of sliced pineapple and
Let this boil up well and add beaten
juice, juice of two lemons.
whites of three eggs. Serve when cold with whipped cream.
Whipped Cream. Add to a half pint cream one-fourth of a
cup of milk, four level tablespoonsful of powdered sugar, one teaspoonful of vanilla. Whip with a cream or wire egg beater, until you have a stiff froth, keeping the dish holding the cream in
a pan of ice. Mrs. Frank Boynton, Chariton, Iowa. Contribut-

One cup

of tapioca soaked over night.

ed by Mrs.

W.

E. Haynes.

APPLE TAPIOCA PUDDING.

One

teacup of tapioca, one quart water, one teaspoon of salt.

Soak over night, pour off water in the morning. Six good-sized
tart apples, peel

and quarter and steam

until tender,

pour over

the tapioca one cup of hot water, have a dish one-third full and
sprinkle with sugar.
Bake one hour. To be eaten with hard

sauce made of one-half cup butter, three-fourths

white of one egg, beaten stiff. Mrs. Sue Huestis.

cup

sugar,

PRUNE PUDDING.
Whites

of nine eggs, forty prunes,

the prunes until

soft.

Remove

one cup of sugar. Stew

and chop the prunes

the seeds

add the sugar to the prunes. Beat the whites until the dish
can be turned upside down without spilling them. The success
of the pudding depends on the eggs being stiff enough. Add the
beaten whites to the prunes and sugar. Stir well and bake thirty minutes in a dish set in hot water.
The oven should not be
too hot, as the pudding should cook slowly. This makes a very
large pudding, but the receipt is just as good if made smaller.

fine,

PRESBYTERIAN COOKBOOK
This pudding

is

delicious served with

or ice cream dressing

for the pudding.

made with

'

127

whipped cream or custard,

the yolks of the whites used

All the yolks will not be needed, however, as

the custard dressing should be only a little thicker than float.

The pudding is served either hot or cold, and the custard dress-

ing

may

be served either hot or cold.

Mrs.

J.

E. Eckdall.

CRANBERRY PUDDING.
Three tablespoons butter, two-thirds cup sugar, two eggs, two
cups flour, one and one-half teaspoons baking powder, one-third
cup milk, one and one-half cups cranberries. Cream the butter,
add sugar gradually and the eggs well beaten not separately.
Mix and sift flour and baking powder and add alternately with
the milk. Stir in the cranberries, which have been cut in half.
Pour in a buttered mold, cover and steam three hours. Or it
may be baked in muffin pans. Elizabeth Frances Greene, Drexel

Institute, Philadelphia.

LEMON CREAM PUDDING.

Beat yolks of four eggs with four tablespoons of sugar; add
juice and grated rind of one large lemon, and two tablespoons
of hot water.
Simmer until it thickens, and then remove from
fire and stir in whites of four eggs, beaten stiff, with two tablespoons of sugar. Eat cold. Easily and quickly made. Mrs. P.
B. Plumb.

COTTAGE PUDDING.
One cup

sugar, one-half cup butter, two eggs, one cup sour

milk, three-fourths teaspoon soda

dissolved in

boiling water.

Serve with sauce made of one-half cup butter, one cup sugar, one
tablespoon flour, one' pint of boiling water. Flavor. Mrs. J. Q.

Haynes.

CHERRY PUDDING.
Put one pint of well-sweetened cherries in a pudding dish,
make a thick batter of two-thirds cup milk, one-third cup of butter, one-third cup sugar, one egg, one and one-half cups flour,
one teaspoon of baking powder. Turn this over the cherries and
bake about thirty minutes. Serve with cream. Mrs. C. E. Little.

FRAINA.
Four eggs, whites and yolks beaten separately.

Cream two

PRESBYTERIAN COOK BOOK

128

cups of sugar with the yolks, add one cup cream of wheat, onemixed with two scant teaspoons of baking powder. Then add one-half pound English walnuts. Fold
in the stiffly beaten whites the last thing.
Put in well greased
pan and bake slowl}'. Serve with whipped cream. Mrs. Harris.

half cup bread crumbs,

DATE PUDDING.
One-half pound dates, cut fine, four tablespoons of melted
butter, one-half cup molass-es, one-half cup sweet milk, a little
salt, on-e teaspoon soda, dissolved in hot water, spices to taste,
flour to make a stiff batter.
Steam one and one-half hours in
baking powder cans.
Sauce. One-half cup butter, one cup sugar, creamed together,
add one well-beaten egg and stir all into a pint of boiling milk,
flavor. Mrs. J. R. Pet-ers.

RICE PUDDING.
One cup

of cooked rice, one quart of milk, one cup of seeded

raisins, one cup of sugar, yolks of four eggs, whites of two eggs,
season with nutmeg or any flavoring desired. Bake in a slow
oven; when done, whip the whites of two eggs to a stiff froth, add

two tablespoons
lightly in a

of sugar, place

slow oven.

Mrs.

on top of the pudding and brown

E. R. Campbell.

ORANGE PUDDING.
Peel and cut

five

sweet oranges into small pieces, taking out

Pour over them a coffee cup of white sugar. Heat a

pint of milk boiling hot by setting it in boiling water. Add the
yolks of three eggs well beaten, one tablespoonful of corn starch,
made smooth by a little cold milk. Stir all the time and as soon as
thickened pour over the fruit. Beat the whites to a stiff froth,
add a tablespoon of sugar, spread over the top, set in oven for
Eat cold or hot (better cold.) Bera few minutes to harden.
the seeds.

ries or

peaches can be substituted for oranges.

H. Barnes.

Mrs.

Ella Ire-

land, Mrs. L.

EMPRESS PUDDING.
One-half pound of rice, two ounces of butter, three eggs, jam,
sufficient milk to soften rice. Boil the rice in the milk until very
Boil it for a few minutes after the latsoft, then add the butter.

PUESI5YTKRIAN COOKBOOK

129

and

set it by to cool, beat well the eggs,

with puff paste. Put over this a layer
of rice, then a thin layer of any kind of jam. then another layer
of rice and proceed in this manner until the dish is full, and
bake in a moderate oven for three-quarters of an hour.
This
pudding may be eaten hot or cold. It will be much improved by
having a boiled custard poured over it. ]Mrs. D. D. Jones.

ter ingredients are put in

stir these in

and

line a dish

TRILBY PUDDING.
One pound

of marshmallows, cut each one in four squares,

one-half pound English walnut meats, one pint whipped cream,

candied cherries

if

desired.

Keep

serve.^Mrs. Frank Boynton.

in a cool place until

ready to

PRE SB YTE RI AN COOK BOOK

130

H. A.

McCONNELL

Painter and Paperhanger

Telephone 815
All
Office

Phone

Work Guaranteed
Residence Phone 388

980

GEORGE CULBERTSOIV
DEXTIST
621

EMPORIA. KANSAS

Commercial Street

THEIiODE
CLOTH
1

(ShBANG
emporia, kan.

Plumbing and Heating

No. 22 East Sixth Avenue

EMPORIA, KANSAS

Fritters
"Now good

digestion wait on appetite, and healtii

on both."

Macbeth.
This batter should be made an hour or so before using, as
the flour grains swell and the fritters are
ter for all fritters

is

essentially the

much

lighter.

same and any

fruit

The

bat-

or vege-

table can be used as desired. The batter requires a little more

baking powder than baked batters, and the lard must not be as
hot as for croquettes; about 320 degrees is right, as they must
cook through before growing too brown.
Fruit fritters are
usually' served with a maple s^^rup.

FRITTERS.
One cup

sour milk, thickened with flour the consistency of

rather thick batter, beat in the yolk of one egg, a pinch of salt,
one tablespoon melted butter, one-third teaspoon soda dissolved
in a little hot water.
Beat white stifif and fold in lightly.
Sauce One tablespoon butter to three tablespoons sugar,
one-half tablespoon flour or corn starch and yolk of one egg.
Beat all together until creamy, and add one-half pint boiling
water. Let come to the boil and flavor. Mrs. J. 'M. Steele.

FRITTERS.

Two

teacup flour, eight tablespoons water, one

tablespoon lemon juice, pinch salt: put flour and salt in-well beaten yolks, then add- a little at a time, the water and one tableeggs, one

butter.
Last, the well-beaten whites. Any fruits
be used with this batter, chopped apples, peaches
or whole slices of bananas; apples may be dipped in batter and
j\Irs. Ella F. Longenecker.
fried bj- spoonfuls in deep hot lard.

spoon melted
desired

may

PINEAPPLE FRITTERS.
Make

a batter

same

as for anj- fritters; take

one large can of

PRESBYTERIAN COOK BOOK

132

Mix carethe best sliced pineapples, drain, wipe, cut in half.

batter, covering each piece and fry.
Have ready a

fully with

hot syrup of sugar and pour over fritters.

serve a dozen. Mrs. Edward Borton.

This amount will

APPLE FRITTERS.
into cross slices one-fourth
Sprinkle each slice with nutmeg, dip in batter until
coated; drop gently into hot fat and cook a light

Pare, core and cut the apples

inch thick.

each side is
brown, three minutes. Lay on paper and sprinkle with sugar.
Batter One cup flour, one-fourth teaspoon salt, two
teaspoons sugar, one-half cup milk, one teaspoon melted butter,
two eggs. Mix drj' ingredients; while beating add butter. Beat
eggs and add to the mixture. L R. Ingram, contributed by Mrs.

E.

M. Forde.

PRESERVED PLUM FRITTERS.

Plums or other preserves should be cut in small pieces and
masked in batter. A spoonful of marmalade or any stifif jelly can
be treated the same way and they are delicious. ^^Irs. A. S. New-

man.

PINEAPPLE SAUCE.
Make

heavy

cup of sugar and one-half cup water;

cook until it will hair. Strain and add juice from the pineapple
and enough maraschino cherry juice to make a pint in all. Mrs.
a

sj'rup of a

A.

S.

Newman.

VANITY FRITTERS.
Beat two eggs, stir in a pinch of salt, one-half teaspoon rose
water, add sifted flour until stifif enough to roll out, one teaspoon
baking powder. Cut with a biscuit cutter and fry in hot lard.
Dust with powdered sugar and put a spoonful of jelly on each
one.

GREEN CORN FRITTERS.

Grate green corn from the cob, and allow one and one-half
eggs and a tablespoon cream to each pint of grated corn. Add
enough flour to hold together, season with salt and pepper and
Mrs. S. B. Riggs.
fry in deep fat.

PRESBYTERIAN COOKBOOK

133

CELERY FRITTERS.
Cut celery into four inch lengths and cook twenty minutes
in salt water.
Drain and wipe dry. Roll each stick well in batter and fry.

EGGPLANT FRITTERS.
One medium-sized
two hours.

eggplant, slice and

let

stand in salt water

mash and add one

egg, one teacup milk, one-half pint flour, two-thirds teaspoon baking powder.
Mix and fry in hot lard. If not a thick batter add more flour and
baking powder. jNlrs. J. McM. Taylor.
Boil tender; drain^

CHICKEN FRITTERS.
Take

a small portion of chicken fricassee or

from bones and

en, free

any cold chick-

mi.x with ordinary fritter batter, then

cook in deep, hot fat in the usual waj-. Do not make the fritters
very large and serve with hot fried parsley. Veal may be substituted for chicken.

The parsley

is

fried in butter until

it

is

crisp.

OYSTER FRITTERS.
One

pint oysters.

To one

pint of milk add a

little

pepper, one teaspoon baking powder, flour enough to

thin batter.

hot lard.

Stir in the oysters

Mrs.

salt

and

make

and drop from the spoon into

O. R. Cooke, Carnegie, Pennsylvania.

CRUST CUPS.
One-fourth pound flour, two eggs, one-half pint sweet milk.
If for custards, add one teaspoon sugar, mix with beaten egg,
using a fork, then add milk. Have mixture in cup or glass; it
will make a thin batter.
J\Iakes two dozen cups.
Make your
frying lard of one pound each suet and butter. Melt the butter
and let it stand. Try out the suet and mix with butter; let
stand and salt and buttermilk will settle to bottom of dish. Heat
your timbal iron hot in the grease. Let it drain, then plunge
slowly into batter, then very quickly into hot grease and let cook
Mrs. Dodson's Cooking Class, contributed by
until a nice brown.
Mrs. S. R. Edwards.

PRESBYTERIAN COOK BOOK

134

The

W.

Success of your Cooking Depends Upon Quality of the Material

BROOKS,

H.

the Grocer

Always has the Best

If

You Want

to

Put

Up a

Good Dinner

BUY YOUR

MEATS AND LARD

OF

Rauscher^ Phone 97

WHITLEY HOTEL
AMKRICAN PLAN

Bates:

$3. $-^::,0.

$3 per day

B.

EATOX A- STEELE,

Proprietors

WHELDON
Drugs

Fine Flavoring Extracts

624 Commercial Street

Croquettes
"Who

rises

from

With the keen

a feast,

appetite he sits down."

Merchant

of Venice.

The perfect croquette must have a crisp lightly browned crust,

while the interior must be of a creamy consistency. The mixture should be finely chopped and carefully seasoned. Fish, oyanything having a strong individuality must not be seasoned with herbs or its particular charm will be gone. Beef,
veal or chicken can have parsley, thyme, celery or tobasco pepper, even cloves or bay leaves, added to suit the taste.
Croquettes must be just as soft as it is possible to handle them, molded in pear or cylinder forms, dropped in beaten egg and rolled in
cracker meal. Have the lard heated 360 degrees, or until bread
will brown in it in twenty seconds, and deep enough to cover
the croquettes. Fill a wire basket with them and immerse in the
boiling fat. When delicately browned, lift the basket just out
of the fat, knocking all superfluous fat off. Drain on paper.
sters or

VEAL CROQUETTES GENERAL RULE.

Buy

pounds shoulder veal, boil until the meat drops from

After the meat has cooked one hour, salt the water
well, add pepper corns, a bay leaf or two, celery seed, or the
fresh leaves, an onion if desired.
There should be about two
quarts of stock left after cooking. Strain, and to it add one and
one-half pounds rolled crackers.
Cook this until a very soft
paste, adding water if necessarj'. Then add the minced veal, let
cool and mold. Roll in egg and cracker crumbs and fry. Any
other meat can be substituted for the veal, keeping the proportions the same. When there is no stock, use milk to cook the
crackers in and add eggs to bind them together, about one to
five

the bones.

each pint of meat. This should

Mrs. J. M. Tanner.

make

seventy-five croquettes.

PKE

136

B YTE K

AN

COOK BOOK

MACARONI CROQUETTES.
Put one-half package of macaroni with one tablespoon rice,
one pint strained tomatoes, one tablespoon salt and a soup bone
into a k-ettle and cover with water; boil until macaroni is tender,
then drain out the macaroni and cut it up fine. Make a sauce
of two tablespoons butter, two of flour and one-half pint milk, and
to this sauce, add one-half pint oysters chopped fine, and a
pinch of cayenne pepper. Add macaroni and mix thoroughly.
When cold, mold into croquettes, dip into beaten egg, roll in
cracker crumbs and fry in boiling lard. Mrs. F. O. Lakin.

CHICKEN CROQUETTES.
Thre-e and one-half cups chopped chicken, onion juice, one

tablespoon chopped parsley, two teaspoons lemon juice.

White Sauce One pint cream and milk, one-fourth cup butter, one-half cup flour, one and one-half teaspoon salt, one-half
teaspoon white pepper, one teaspoon celery salt, cayenne. Heat
the cream in a double
boiler, melt the butter, add flour and
seasoning, and gradually the hot milk, stirring constantly to keep
perfectly smooth, let it boil each time before adding more milk.
Chop the chicken very fine, and add sauce to make as soft as can
be handled.
Pour on a platter to cool, then shape into croquettes, roll in sifted crumbs and fry in deep fat. Sometimes a
beaten egg is addded to the sauce before adding it to the meat.
Elizabeth Frances Greene, Drexel Institute, Philadelphia.

SALMON CROQUETTES.
Remove

the bones and skin from one-half can of salmon

and break in pieces, mash three medium-sized potatoes, season
all

with salt and cayenne and mix well with the salmon. Form into croquettes, roll in egg and cracker crumbs and fry.
Garnish
with parsley and sliced lemon. i\Irs. A. R. Taylor, Decatur, Illi-

nois.

CUSTARD CROQUETTES.
One

pint milk, one stick cinnamon, one cup sugar, one-fourth

cup cold milk, two tablespoons corn starch, one tablespoon flour,
yolks of three eggs. Boil the milk and cinnamon and add the
remaining ingredients beaten together.
Strain into a double
boiler and cook fifteen minutes. Then add one teaspoon butter,

F KE

BY T ER

AN COOK BOOK

137

one t-easpoon vanilla. Pour one inch thick into buttered pans.
When cold and hard, cut into cubes, roll in egg and crumbs and
Sprinkle with powdered sugar and serve. These are also
fry.
good cold. Mrs. Grace Brown, contributed by Mrs. S. B. Riggs.

OYSTER CROQUETTES.
the white sauce as in chick-en croquettes, add to each pint
one pint of parboiled chopped oysters; form, dip in eggs and

Use

cracker meal.

Fr^- in

deep

fat.

SWEET POTATO CROQUETTES.

cold boiled potatoes; to two cups of the potato
add two beaten -egg yolks, one-half teaspoon salt and enough
cream to make them soft enough to form. Roll in crumbs, eggs,
crumbs again and fry in deep fat. Good Housekeeping.
]\Iash

and

sift

CROQUETTES A LA JOSEPHINE.
Mix thoroughly two cups mashed sweet

potatoes, four table-

spoons melt-ed butter, four tablespoons cream, one tablespoon

chopped parsley, one-half teaspoon salt, a dash of cayenne; add
the beaten yolks of two eggs and stir over the hre until the mixture leaves the sides of the saucepan, then cool. Chop fine one
cup turkey or chicken meat, mixed with a little of the gravy and
form into small balls, then surround these balls with the potato
mixture, making larger balls of uniform size. Egg and crumb
them, fry and serve with a cream sauce flavored with one teaspoon Worcestershire sauce. Mrs. H. E. Davenport.

CHICKEN AND SWEETBREAD CROQUETTES.

One

quart cooked chicken cut fine, one pair sweetbreads, twoteaspoons salt, one pint milk, one-half teaspoon pepper, two
tablespoons butter, two tablespoons flour, two eggs, one pint
bread crumbs. Put m-lk in saucepan over the fire; when boiling
add butter and flour well mixed. When cool, stir into it the
salt and pepper, bread crumbs, chicken and sweetbreads, previously blanched, boiled twenty minutes and cut fine. Beat the
eggs and work into the mixture. Form as desired, roll in egg
and cracker crumbs and iry. Mrs. R. J. Edwards.

RICE CROQUETTES.

Two

cups

rice,

one quart milk, three-fourths cup sugar, but-

PRESBYTEKIAN COOK BOOK

138

an egg, flavoring and a little salt. Soak rice three

or four hours in water, drain and put in double boiler
with
the milk and salt. When thoroughly cooked, add eggs beaten
ter size of

with the sugar, butter and flavoring.

balls and fry.
Mrs. T. C. Watson.

When

cool,

form

in

small

LIZZIE'S

HAM CROQUETTES.

One cup finely chopped boiled ham, one cup bread crumbs,
two cups mashed potatoes, one tablespoon butter, three eggs,
a dash of cayenne pepper.
Beat ham, butter, pepper and two
eggs into the potato. Shape and dip in the third egg, well beatLizzie Blank, contributed by Mrs. J. M.
en, then in crumbs, fry.

Tanner.

CROQUETTE SAUCE.
One

cream heated in double boiler, one-fourth

cup butter and one-half cup flour rubbed together, one teaspoon
pepper, white, one teaspoon celery salt, dash of cayenne; add all
pint milk and

to the boiling milk, stir constantly until thick as heavy

cream, adding a teaspoon or more of chopied parsley as it is
taken from the fire. Mrs. D, D. Williams.
this

SWEET POTATO CROQUETTES.

when done, drain thoroughround slender molds, the shape
of your finger, dip in egg, then cracker meal and fry in smoking
hot lard. Do n ot have them too greasy. Mrs. William B. IrBoil the potatoes in salted water,

ly,

then mash.

win.

Form

into long

PRESBYTERIAN COOK BOOK

139

Do Not Take Chances

Baking

In
It is

worth a great deal

know that
your cakes will come
you

to

to

from the oven

licious

light,

de-

and wholesome.

You

will

take no

chances but be sure

perfect results

if

of

you

use Lee Baking Powder.

It

stands every

and

test for purity

effi-

Hlvveiqht;
-

ciency.

The more you study your own

the greater the

demands

interests

for

E FOOD

PRODUCTS

'

pnESHYTEKIAN COOK BOOK

140

MIT-WAY
HOTEL
EUROPEAN
F>I_AINJ

Sample Rooms

Steam Heat

"Good Things

to Eat"

Emporia, Kansas, A. L. T.

O. n.

WILHITE, Proprietor

BUY YOUR BAKERY GOODS OF

The Emporia Bakery

Wholesale and Retail Bakers
With

eourtes}'

we ask you

to try our

BREAD, CAKES, COOKIES AND PIES

STINSON

& COOPER

Corner Ninth and Commercial

Cheese
"We

are the stuff that

dreams

ar-e

made

of."

CHEESE PUDDING.
Butter the dish and cover the bottom with strong cheese, gratfill the dish with alternate laj-ers of bread sliced, and grated
cheese. Make a custard with one egg and a little more than a
ed,

pint of milk,

little

red pepp-er and

salt.

cheese, adding small pieces of butter.

serve very hot.

Miss

Pour over the bread and

Bake half an hour and

DeCamp.

SCALLOPED CHEESE.
In a buttered baking dish alternate bread crumbs with layers
of thin slices of cheese. To the crumbs add celery salt or chopped celery, pepper and small pieces of butter, crumbs last. Add
a well beaten egg, and one-half i)int of rich cream. Bake in a
,

hot oven. Whoever likes cheese

Serve hot. Miss DeCamp.

will surely

erjoy

it

this

way.

CHEESE SOUFFLE.
Butter bottom of bake dish^ put in a layer of cheese, then
layer of thin bread slices, then thick layer of cheese, so on un-

with light layer of cheese dotted with

beaten light, one full pint milk, pepper and
salt to taste; pour over the bread and cheese and bake twenty
to thirty minutes.
Cheese that is a little stale can be used; slice
Mrs. Ida Moore
it very thin or run it through meat chopper.
til

the dish

butter.

is

full; finish

One egg

Irwin.

CHEESE BALLS.
Served with salad course; whites of four eggs beaten stiff,
one large tablespoon flour, two cups grated cream cheese, little
cayenne pepper, salt. Mix flour with cheese and then add the egg.

PKESBYTEKIAN COOK BOOK

142

Shape

into small balls, roll in

hot lard

like

doughnuts.

sift-ed

Blanche

bread crumbs and fry in

B. Stevenson.

CHEESE FONCA.
One cup

grated bread crumbs, cover with one cup milk, add

one tablespoon butter, one tablespoon salt, one egg beaten light,

enough grated cheese

to flavor.

Bake

in a

pan

until

brown.

Mrs. Jennings.

CHEESE DREAMS.
New York

che-es and season highly with salt, paprika

mustard. Spread thin slices of bread with a little
butter, then with the cheese mixture and the other slice of bread.
Fry in butter and serve immediately with cofifee and olives. DeMrs. Carrie Jones Sauber.
licious and indigestible.

Grate

and

little

CHEESE STRAWS.
One cup

grated cheese, one cup fresh bread crumbs, twothirds cup flour, one tablespoon butter, one-fourth teaspoon salt,
one-eighth teaspoon white pepper, cayenne, two tablespoons of
milk.
Cream the butter and flour, crumbs and grated cheese,
then add seasonings, mix thoroughly, then add milk. Roll onefourth inch thick, cut one-fourth inch wide and six inches long.
until brown in a moderately hot oven.
Greene, Drexel Institute, Philadelphia.

Bake

Elizabeth

Frances

CHEESE STRAWS.
One cup

grated cheese, one cup

flour, one-half cup butter,

cayenne pepper; rub butter and
Moisten with cold water, roll
flour together, then add cheese.
and cut in narrow strips. Bake in a slow oven. Mrs. George

one-half teaspoon

salt,

a little

Culbertson.

CHEESE BALLS.
Cheese

balls

made

as follows are delicious served with salads.

teaspoon of some rich

English walnut on
either side.
Place one of these balls and an olive beside the
salad on the plate. Mrs. D. D. Williams.

Mold

into a ball with

your hands

a large

American cheese and press one-half

of an

PKE

BYTER

AN

COOK BOOK

143

CHEESE SOUFFLE.
Three tablespoons butter, three tablespoons flour, three-fourths
cup milk, one cup grated cheese, one teaspoon salt. Bake like
Mrs. Charles Kirkwood.
a custard.

BAKED MACARONI AND OYSTERS.

Break one-third of a package of macaroni in small pieces,
drop into boiling water, salted, and keep at a galloping boil unDrain and rinse well in cold water; then drain again.
til tender.
Pick over three dozen oysters of medium size, rinse and drain,
Make a
then scald the liquor. Skim thoroughly and strain.
cup and a half of cream sauce using equal proportions of milk
and the oyster liquor. Butter a deep dish and fill it with alternate layers of the macaroni, oysters, seasoning, a spoonful

of chopped celery and sauce.

a cupful of fine bread

ed butter and brown

Sprinkle the top with a third of

crumbs mixed with one teaspoon of meltin a

quick oven.

Mrs.

A. F. Higgins.

MACARONI AND CHEESE.

One-half pound cheese, two cups sauce for vegetables, one
cup grated cheese, two cups buttered bread crumbs. Break macaroni into one inch pieces; cook forty-five minutes to one hour
in a large amount of boiling salted water; when tender, pour
cold water through it in a colander; make sauce, add cheese and
macaroni to it and pour into a buttered baking dish, cover with
crumbs and bake until brown. Elizabeth Frances Greene, Drex-

el Institute,

Philadelphia.

MACARONI AND CHEESE.

Break macaroni into inch lengths, drop in boiling water
which has been salted. Boil slowly until very tender; make a
cream sauce of flour, butter and milk. Put a layer of the macaroni into a buttered bake pan, add the cream sauce and plenty

New York

of grated cheese.

cheese preferred, then another layer

cream sauce, cheese and last of all browned

bread crumbs and a little butter. Be careful not to have it too
moist. Bake until brown in a moderate oven. Mrs. E. N. Evof the macaroni,

ans.

MACARONI WITH CHICKEN.

Twelve

sticks of

macaroni broken into small pieces and wash-

PRESBYTERIAN COOK BOOK

144

Cook in boiling water, keeping well covered with water, for

two hours. Drain the water off and add one and one-half pints

ed.

of chicken stock.

Butter, salt, and p-epper to taste, stir up flour

smooth and thicken macaroni;

boil well, then a little while before

serving add chicken cut up in small pieces. In place of the stock
cold chicken gravy may be added; then bits of left over chicken.
Mrs. William B. Irwin.

MACARONI AND CHEESE.

Six ounces of macaroni; drop

in boiling water with a pinch

Let boil half an hour. Grate one-fourth pound cheese,,
place cheese and macaroni in alternate layers in baking dish,
letting cheese come on top; cover with milk, place pieces of butter over whole.
Put in ov-en and bake a light brown. Mrs. C.

of salt.

E. Collett.

SPANISH MACARONI.
Put a tablespoon of lard or butter in a porcelain pan; when
hot add on-e-fourth pound broken macaroni, half an onion, sliced,
a large tomato silced, pepper and salt, a verry little cayenn-e pepper.
Stir until slightlj^ browned, then add a large cup of stock
or hot water, boil until dry. More water may be added to cook
macaroni tender. ]\Irs. J. O. Graham.

PKESBYTEKIAN COOK HOOK

W.

A.

145

GIVIN

REAL ESTATE, LOANS AND

INSURANCE
EMPORIA. KANSAS

508 WEST SIXTH AVENUE

I.

E.

LAMBERT

W.

Lambert

L.

HUGGINS

& Huggins

LAWYERS
Office:

Over Emporia National Bank

Emporia, Kansas

Phone 156

John

S.

Watson

Carl E. Ballweg

Watson-Ballweg Lumber Co^

Lumber and Coal
Cornpr Sixth and Mechanic

J. E.

Emporia^ Kansas

KINCAID
DEALER IN

Harness and Saddlery, Wagons and

Buggies, Hardware, Etc.
Successor to Loy

&

McDill

Emporia, Kansas

PKK

146

B Y TE

It I

AN

COOK HOOK

Holds America's Highest Prixe

BAKER'S
Cocoa and Chocolate
Absolutely pure,

with

made

most delicious

flavor,

by a

blending of

scientific

the best cocoa beans

in

parts

different

world. It

is

grown
the

of

backed by 126

years of successful manufacture and by 46 highest

awards

America
Kegistered U.

Be sure

S.

that

Pat. Office

in

an

Europe

and

unparalleled

record of achievement.

you get

the genuine with

on the pacliage.

the tradc-marlc

Directions for preparing more than one hundred dainty

dishes in our Choice Recipe Book, sent free on request.

Walter Baker
Established 1780.

Co. Ltd.
DORCHESTER. MASS.
(Si.

Sandwiches
SANDWICHES.

and butter." Byron.

Fresh bread is better than stale for sandwiches, but a sharp
Il is not a good
knife should be kept on hand for cutting it.
idea to spread the slice before cutting it from the loaf, especialButter
ly if the sandwiches are to be served to gloved guests.
will invariably be left on the edges of the bread and the gu-ests
will have reason to wish that sandwiches had not appeared as a
part of their entertainment. An entir-e leaf of lettuce should not
be used between slices. It is inconvenient to eat. The lettuce
should be shredded and the hard portion of the leaf removed.
For sandwich mixture all sorts may be utilized, but the blending
of the ingredients and flavors
is important.
Meat or nuts
should be chopped fine. Sandwiches made of marmalade or juicy
fruit should always be serv-ed with a fork.
Candied French
fruits, chopped or ground fine and cov-ered with pineapple or orange juice make delicious sandwiches.
'"Besides they always smell of bread

CREAM CHEESE AND PARSLEY SANDWICHES.

For Luncheon basket,

Wash

tea table, evening

companies and so forth.

remove the

the parsley, shake and dry in a cloth, then

stems and chop the leaves very fine. Add a tablespoon of the
chopped parsley to half a cup of cream cheese; add a generous
quantity of paprika and mix the whole thoroughly. Spread upon slices of bread prepared for sandwiches, or upon butter thins
or other wafers. Press together and serve as soon as possible.
Decorate the serving plate with parsley. The cheese mixture
may be shaped into balls and served with the crackers or plain
bread and butter sandwiches. Mrs. Dan Wicks.

ONION SANDWICHES.

Cut bread very thin, removing all the crust. Bermuda or

Spanish onions chopped fine and mixed with rich mayonnaise

PRESBYTERIAN COOK BOOK

148

dressing and spread between buttered bread.

be added for a change. Mrs. A. F. Higgins.

Sardines can also

OLIVE SANDWICHES.
Thin slices of bread, evenly buttered, cut hexagon shape. Between each two slices place a layer of Neufchatel cheese, mixed
to a paste with equal quantities of cream and salad dressing and
covered thickly with chopped olives. Ethel Williams.

NUT SANDWICHES.
Thin

slices of entire

wheat bread, cut circular and buttered.

should be made of chopped, roasted and salted peaMrs.

nuts, mixed with sufficient mayonnaise to spread easily.

The

filling

Walter McCoy.

FILLING FOR SANDWICHES.

Chop hard boiled eggs, celery, dill pickles and pimentoes, canned; mix with mayonnaise dressing and put between thin slices
The Ralston bread is especially nice. ]\Irs. D. F.
of bread.

Longenecker.

EIBBON BREAD.
To

be served with oysters, salad or at

five o'clock tea

or card

party.

Cut Boston brown bread and white bread into slices of uniform
Spread a slice of white
bread thickly with butter, and press upon it a slice of brown
bread, also spread with butter, and upon it press a slice of

thickness, about one-half inch thick.

buttered white bread.

Use in all, five or six slices

Trim ofif the crusts and

ing the colors alternate.

ary bread.

Mrs.

of bread, havslice as ordin-

Dan Wicks.

HOT SANDWICHES.
Take two parts of cold poultry and one of ham or tongue and
chop. Heat it in a small saucepan with enough of any sauce that
may be handy to moisten it; this may be a cream or brown, or
giblet or tomato sauce, but it must be thick. Add a little curry
paste;

butter neat squares of bread, toast lightly in a quick

Mrs.
this mixture and put slices together.

oven and spread with

A. F. Higgins.

PRESBYTERIAN COOK BOOK

149

NUT SANDWICHES.
Cut brown bread in thin slices, spread well with butter, chop
or grind walnuts or English walnuts very fine. Spread between
slices of bread.

]Mrs.

F. J. Dale.

BEAN SANDWICHES.
Brown

or white bread maj'^ be used; spread with butter, mash

baked beans, add a little vinegar or salad dressing and spread

between the

slices.

Mrs.

F.

J.

Dale.

LETTUCE SANDWICHES.
Use

freshly baked white bread, cut slices as thin as possible.

Butter well, spread each slice with salad dressing, place lettuce
between each slice. Mrs. F. J. Dale.

leaf

CUCUMBER SANDWICHES.
Make

sandwich for a hot day by paring and chopping fresh cucumbers and combining wi'th iiiayonnaise dressing.
Mrs. Carrie Jon-es Sauber.
a delicious

A CLUB SANDWICH.
brown bread evenly and

lightly and butter it.

bacon which has been broiled
till dry and tender, next a slice of white meat of either turkey or
chicken.
Over one-half of this place a circle cut from a ripe
tomato, over the other half a tender leaf of lettuce. Cover these
with a generous layer of mayonnaise and complete this delicious
"whole meal" sandwich with the remaining piece of toast. Mrs.

Toast

On

a slice of

one-half put

first a thin slice of

A. F. Higgins.

LAMB SANDWICHES.
Put one and one-half cups roast lamb through the meat
it a cup of celery cut very fine, also a half dozen
olives, two cucumber pickles, a half cup of nuts; mince all very
Butter very thin slices of
fine, add five tablespoons mayonnaise.
bread, removing all crust, and spread. Mrs. A. F. Higgins.
chopper, add to

MAPLE SANDWICHES.
Take an equal number

of the slices of white

and entire wheat

PKESBYTEKIAN COOK BOOK

150

stamped out circular. Butter and fill with maple cream

and place together in pairs one of each kind of bread. Maple
cream is prepared as follows: Take one-half pound of maple
sugar, one-half pound brown sugar, one-half cup water and onehalf teaspoon cream tartar. Boil these together until they form
a soft ball when dropped into cold water.
Pour out into a
shallow platter and when nearly cold beat with a fork until thick
and creamy. Mrs. D. D. Williams.
br-ead,

PINOLA SANDWICHES.
Chop

from one small bottle of stuffed olives with

cucumber pickles. Spread thin pieces of bread
with mayonnaise dressing and then with the above mixture and
the pinolas

half a dozen sour

roll.

Mrs.

Carrie Jones Sauber.

HOT CHEESE SANDWICHES.

/
/

These are particularly nice for Sunday evening tea and are
a great favorite with men. Slice the bread thin and cut it round
with a large biscuit cutter. Put a thick layer of grated cheese
between the two forms, sprinkle with salt and a dash of cayenne
pepper and press the round pieces of bread well together. Fry
them to a delicate brown on each side in equal parts of hot lard
and butter, and serve very hot. Aliss Ella DeCamp.

DESSERT SANDWICHES.
Cut sponge cake into thin oblongs or squares. Put between
two pieces a slice of vanilla ice cream that has been molded in
brick form. Ornament the top slice of cake with whipped cream,
sweetened and flavored. Mrs. A. F. Higgins.

NUT-GINGER SANDWICHES.
Take three long

thin slices of bread, buttered.

Between the

and second, place a layer of chopped, preserved ginger, mixed with cream, and between the second and third slice a layer of
chopped English walnuts, then tie up each sandwich neatly with
baby ribbon. Mrs. D. D. Williams.
first

CHICKEN SALAD SANDWICHES.

Between two

thin

oblong

place a
In making chicken salad

slices of bread, buttered,

layer of chicken salad on a lettuce

leaf.

PKESBYTEKIAN COOK HOOK

for sandwiches chop the chicken and celery

ordinary purposes.

Mrs.

much

151

finer

than for

R. \V. Jeremy.

HAM SANDWICHES.
ham very

spread with a taste of mixed mustard or

horse-radish and lay between buttered and thinly sliced bread.
Ham can be ground up with one-third beef or other meat and
mixed with mayonnaise, or ground and mixed with an equal
Slice

amount
ter.

of

Mrs.

thin,

mayonnaise and spread between thin bread and butM. Tanner.

J.

152

PRESBYTERIAN COOK BOOK

BRIGHTEN UP YOUR HOME WITH

9?yeyic

HOUSEHOLD LACQUER
quickly give old furniture, floors and woodwork a finish and brilliancy equal
to new. Anyone can apply it. It issold in convenient packages ready for use in
It

will

Light Oak

Eggs
PLAIN OMELET.
Put three eggs and

thr-ee

tablespoons water into a bowl and

Put a level table-

beat just enough to mix the yolks and whites.

spoon butter into an omel-et pan, shake over the tire until melted, but not browned, put in the -eggs and shake constantly over
a quick fire until set. Take from the fire and sprinkle with salt
and pepper. With a limber knife roll it up from you and turn out
on a hot platter. It is better to make several small omelets than
one large one. Mrs. W. H. Cool.

FEATHER OMELET.
Separate six eggs, beating very light.
To the well-beaten
yolks add a scant pint of milk, one-half teaspoon salt, small piece
of butter.
Fold the stififly beaten whites in the last thing and
pour into a hot, well-buttered pan. Cook on top of the stove
until s-et, then put in the upper part of oven until lightly browned.
Minced hain or bacon, asparagus tips or minced parsley may be
folded in this omelet as a variety.

the parsley.

Mrs.

All should be cookea iirst but

Davenport.

CREAMED EGGS FOR LUNCH,

One-half dozen hard boiled eggs cut in halves; put them in hot
dish in the oven and pour over them the following sauce: One
tablespoon butter, two tablespoons flour, rubbed together, add
slowly one-half pint milk, seasoned with pepper and celery salt
and one tablespoon minced parsley. When the consistency of
heavy cream, pour over the eggs and serve at once. Miss Florence De Camp.

EGG TURNOVERS.
Soak one cup of stale bread crumbs in milk over night. In
Beat the yolks of four
the morning squeeze out all the milk.
eggs very light and add to the bread, season with salt and pep-

PRESBYTERIAN COOK BOOK

154

per.
The last thing before baking, fold in carefully the four
whites beaten stiff. Bake on a griddle the same as pancakes, but
in place of turning, fold the one side over the same as an egg
omelet and serve immediately. These must be eaten as taken
from the griddle as they fall if left standing. Oysters chopped
fine, or bits of ham or bacon put through the grinder and added
make a nice change. Mrs. William B. Irwin.

RICE OMELET.
One cup

cold boiled rice, four teaspoons milk, two eggs,

whites and yolks beaten separately, little salt; heat a table-

spoon butter very hot in a frying pan, pour in the mixture, cover
and cook same as other omelet. Turn out carefully on a hot
platter.
Mrs. Frank Burnorem.

OMELET SOUFFLE.
One cup
walnut.
is

cold

one pint milk, one spoon sugar, butter size of

Scald milk flour and butter together. After the batter
flour,

stir in

the yolks of five eggs.

just before baking.

sauce.

Mrs.

C. C.

Bake

in a

Fold

quick oven.

beaten whites
Serve with cream

in the

McConnell.

EGG TOAST.
Toast and butter your bread. Thicken milk just a little and
season; then add the chopped whites of hard boiled eggs. Pour
this over the toast.
Put the hard boiled yolks through a fruit
sieve and drop on top as a finish.
Mrs. E. M. Carney.

EGGS BAKED WITH CHEESE.

earthen dish melt one teaspoon butter and let it run
over the bottom of the dish. Cover with thin slices of cheese and
dust with white pepper and a little salt. Break in carefully as
many eggs as the dish will hold and place in a hot oven until the
whites are set. Then serve at once. Miss DeCamp.
In a

flat

JELLIED EGGS.
Into a jar which has been heated with hot water place two
quarts of boiling water and into this put six eggs. Cover with a
folded cloth and a plate and

let

stand fifteen minutes; the eggs

PRESBYTERIANCOOKBOOK
will be nic-ely cooked.

and a larger

jar.

155

more eggs are wanted, use more water

M. Pickett.

If

Mrs.

DEVILED EGGS.
Cut hard boiled eggs in halves. Take out the yolks and add
p-epper, salt, finely chopped onion, and mustard to taste; add a
little vinegar to moisten and rub smooth and
return to the
whites. Mrs. Fred Protheroe.

CREAMED

EGGS.

Into a double boiler put half cup of cream or rich milk, br-eak
from five to ten eggs and add slowly to the hot cream, stirring
all the time until thick as cream.
Add butter, salt and pepper to
taste.

Serve at

onc-e.

Mrs.

William B. Irwin.

DATE OMELET.
Beat the yolks of three eggs until lemon colored, add three
tablespoons of powdered sugar and the juice of half a lemon.
Fold in carefully the stiffly beaten whites of six eggs and finally
twelve dates cut in quarters. Turn into a buttered baking dish
and bake until golden brown. Serve immediately. C. V. H.

FRIED EGGS.
bacon, when crisp as desired, drain off the extra
break one egg on each slice, let cook until white is set. Then
bacon and eggs together, carefully to platter. Mrs. F. J.

Fry
fat,
lift

slices of

Dale.

POACHED

EGGS.

Break and drop one at a time into boiling water, well salted.
Cover and place pan where it will not boil. When done take up
with perforated spoon. ]\Irs. R. J. Edwards.

PRESBYTERIAN COOK BOOK

156

C.

J,

Dumm

Furniture

DEALERS

Co,

IN

Furniture, Carpels, UndcrtaKing

Complete Assortment of the Best
flakes Always on Hand

Inspection and Comparison Invited

J.
21

and

C.
'23

DUMM FURNITURE COMPANY

West

Si.rth

Avenue

EMPORIA. KANSAS

Chafing Dish
"This dish

is

too good for any but angls or very honest men."

CREAMED OYSTERS.
One

pint oysters, one pint milk, one-half tablespoon butter,

one-half tablespoon flour, one-half teaspoon salt, paprika and

white pepper. Rub flour and butter together, add to hot milk,
season, beat until creamy, add oyst-ers which have been drained.
Cook until edgs of oysters curl. Serve on strips of buttered
toast.
Miss JNIabel McLelland Stone.

EGG OMELET.
Take one-fourth cup

of sweet milk and one tablespoon oyster

season with butter, salt and pepp-er. Place over fire just
at boiling point, thicken with flour rather stiff, drop in six large
oysters cut in two. and remove from fire. B-eat three eggs, whites
and yolks separately, adding one and one-half tablespoons cream,
also salt and pepper to yolks. Into the hot blazer pour yellow
mixture and then the oyster sauce and fold in the white of the
eggs. Have blazer well buttered and cook until whites are perMrs. George W. Taylor, Galveston,
fectly stiff. Roll and serve.
Texas.
liquid;

CELERIED OYSTERS.
One

pint oysters, one-third cup melted butter, one-half cup

cracker crumbs, one and one-half cups thin white sauce,

two stalks celery, cut fine, four slices toast; wash oysters, drain
and dry, salt and pepper; dip in the melted butter, then in crackfine

er crumbs.

Cook

in

hot buttered chafing dish.

Arrange on toast

and pour sauce over them.

Sauce Melt two tablespoon butter, one-fourth each salt and

pepper, two tablespoons flour, then add gradually one cup scalded milk. Mrs. J. M. Tanner.

PR ESBYTE RIA N

158

(J

OO K BOO

FRIED OYSTERS.
Select large oysters, rinse quickly and lay carefully in colander

Spread on baking board and pat each one gently until

Dip each oyster in egg and then cracker crumbs. For one
and one-half dozen oysters us-e two eggs, one-fourth teaspoon
pepper and one-half teaspoon salt. Have blazer smoking hot
and use one-half as much butter as lard. Do not crowd oysters.
Miss Hannah M. Edwards.
to drain.

dry.

PANNED OYSTERS.
Pick over, wash and drain fifty oysters into a chafing dish.
Put one heaping tablespoon salt, a dash of paprika and ten
drops of Worcestershire sauce. Turn in the oysters, light the
lamp, cover and cook over full blaze, stirring occasionally till
oysters are plump and edges ruffled. Extinguish the lamp and
serve on saltines. Miss Luella Taylor.

BOSTON OYSTERS.
hot water pan with liquor from one quart of oysters. Season with salt, pepper and butter. When plump and curled at
edge, dip out and serve on toasted squares of graham bread.
Fill

Mrs. Ida Moore Irwin.

WALDORF OYSTERS.
one cup cream, one cup cooked celery, one
cup cracker crumbs, two tablespoons butter, salt, white pepper
and paprika. Put into the hot water pan the cream, butter, celWhen hot, add oysters, cook until edges of
ery, and seasoning.
oysters curl. Add cracker crumbs and extinguish lamp immediately.
Serve with cold beaten biscuit. Miss Luella Taylor.

One

pint oysters,

CREAMED CHICKEN.
cups cold chicken, one cup chicken stock, one cup milk
or cream, two tablespoons butter, one heaping tablespoon flour,
salt and pepper; melt the butter in chafing dish; add chicken and
stock when butter begins to brown. Then the flour, stirred into
Season and serve on toast. Miss Elizabeth Haynes.
the milk.

Two

CHICKEN TERRAPIN.
Two

cups boiled chicken, cut

in

dice,

two

stalks of celery

PKESBYTERIAN COOKIJOOK

159

fine, two and oneone tablespoon butter, one tablespoon flour,

one-half teaspoon salt and pepper, scant teaspoon kmon juice;
place butter in blazer and brown. Sift in flour, ruD well together,
place over boiling water, add celery and onion and cook several
minutes. Then add the chicken, salt and pepper, and just before
removing, add egg and lemon. If too thick, thin with chicken
gravy. Serve on toast or in patties. Miss Helen Little.

chopped

one-half small onion chopped

fine,

half cups rich milk,

FRICASSEE OF DRIED BEEF.

One cup

beef chopped

fine,

one tablespoon butter, two

-eggs,

one-h^lf pint cream; melt the butter in blazer, add beef when it
begins to brown then put in the eggs beaten in the cream. Cook
Serve on toast. Miss Elizabeth Hayuntil the sauce is thick.

nes.

CREAMED SALMON.
Melt two tablespoons butter in the blazer over hot water, add
two tablespoons sifted flour, seasoning of salt, pepper and cayenne, and one pint of hot milk. When smooth and thick, stir in
one cup of canned salmon, one cup finely chopped peanuts and
the whites of six hard boiled eggs, chopped fine. Serve hot on
buttered toast. iNliss Blanche Miller.

CODFISH AND EGGS.

Freshen

salt codfish

and pick into small

pieces.

Place

in

the

blazer with a tablespoon of thick cream, pepper to taste, some

truffles cut fine, one egg to each cup fish; when heated through,
serve.

Miss

Blanche Miller.

SWEETBREADS WITH
Can

PEAS.

of peas, three small sweetbreads, one teaspoon butter,

Oneleaf, salt, white pepper.

Stand the sweetbreads in cold water
for one hour; then parboil and remove rough edges, membranes,
sinews and so forth. Put in cold water and keep on ice till wanted.
Put into the chafing dish the butter and sweetbreads; when
the butter has been absorbed add one-half pint stock and the celery leaf chopped fine, the salt, pepper and browned flour. Turn
the sweetbreads. When the same is reduced one-half, it is ready.

one-half pint beef stock, celery

half teaspoon

brown

flour.

PRESBYTEK IAN COOK BOOK

160

When

cooking, open a can of green peas.

Warm

thoroughly

in

the chafing dish; put in salt, pepper and a tablespoon of butter.

Serve peas and swe-etbreads together.

Miss

Ethel Williams.

POACHED EGGS WITH TOMATO SAUCE.

Take the

juice of one-half can tomatoes, or five fresh ones,

one stalk celery chopped fine, one-fourth onion chopped fin-e,

one-half teaspoon salt, one-fourth teaspoon red pepper, one tablespoon butter, one tablespoon flour, one-half cup milk, five eggs,
Cream butter and flour in the blazer, add the
a pinch of soda.
tomato juice, celery, onion, salt and pepper and let mixture boil.
Have the eggs ready, in the
Stir in pinch of soda and the milk.
poacher, and drop into the hot water pan. Place the eggs on
buttered toast and surround with the tomato sauce. Garnish with
Miss Helen Little.
parsley.

INDIA CURRIED ONION.

Fry
curry,

add one teaspoon of

few drops of lemon juice. Serve hot.

sliced onions in butter; salt well,

two raw eggs,

Miss Blanche Miller.

BROWN

EGGS.

Three eggs, one-half teaspoon sauce, one-half teaspoon butter, one-half cup stock or gravy, salt and pepper.
Place butter
in food pan over boiling water and stir in stock or gravy, eggs,
little salt and pepper, Worcestershire sauce; stir continually and
serve on strips of toast. Miss Ethel Williams.

LENOX RABBIT.
Melt one tablespoon butter, add one cup milk, one teaspoon
salt, one-fourth teaspoon pepper and a few grains cayenne.
Beat
six eggs slightly, add to the milk when heated and cook the same
as scrambled eggs. When nearly done add one five cent cream
cheese, worked until smooth.
Serve on toast. Miss Blanche

Miller.

GLORIFIED RAREBIT.
Put one teaspoon butter in hot blazer, without hot water pan,
add one-half teaspoon salt, one-fourth teaspoon paprika and
same of mustard. When hot, add one cup cream or rich milk

PRESBYTERIAN COOK BOOK

161

then add one cup soft bread crumbs; when this boils add one
into
fresh
che-ese
cut
or run through coarse
cup
bits,
knife or meat chopper, and let it melt; then add three well beaten
eggs, stir for a minute or two and serve on hot buttered toast
or crackers. Place hot water pan filled under the blazer to keep,
Mrs. Ida Moore Irwin.
it hot while serving.

BABOON.
Take

a quart of tomatoes, carefully selected for their flesh.

Drain oflf the juice through a colander; put the flesh into a frying pan and for a minute or two cook otif the remaining juice,

Break into this as many eggs as there are

people, allowing five for a quart, and stir the mixture well. Alstirring carefully.

low

it

little.

to

cook

Add

until

the eggs throughout the mixture cook a

a spoonful of onion juice or a small-sized onion, slic-

ed thin, salt and a dash of red pepper.

Mrs. Chester H. C. Dudley.

Serve hot with wafers.

GOLDEN BUCK.
One pound cheese melted in one teaspoon of butter, one small
cup milk, one egg beaten. Thicken with flour and water and add
a pinch of baking powder to thickening. Salt and pepper.
Miss
Edith Ingram Cheney, Eton, New York.

PRESBYTER IAN COOK BOOK

162

S. B.

RIGGS

Abatrartrr anb Ixamtnpr nf SitlpB

EAST SIXTH

NO. B

A V E: N U

REPRESENTS A GOOD LINE OF INSURANCE COMPANIES

Treats

all

Diseases of Domestic

Veterinary Dentistry

Animals

and Surgery

a Specialty

W.

H.

RICHARDS

Urt^rtnary B'unicmt
Graduate Ontario Veterinary College, Class of
Office

and Hospital:

218

]V.

EMPORIA. KANSAS

Fifth Arenue

O.

J.

'87

GRAHAM

Coal and

Wood

819 Commercial

Telephone 121

g"^

The Sorth
Good Things

to

Eat and:Drink

End

Cafe

Carl E,

Znox Pro

rietor

Quantities
Department

of Quantities, compiled

Mrs. R.

The following estimate

W.

by Mrs. R.
Jeremy.

J.

Edwards and

of quantity sufficient to s-erve forty

people will probably be helpful to those

suppers and so forth:

in

charge of receptions,

BREAD.
Two

ten-cent (two pounds each), loaves of bread, (one serv-

ing)

On

quart liquid

made

Parker House

into

rolls.

BUTTER.
One poimd

butter will

make

forty sandwiches.

BEANS.
One

gallon crock of baked benas.

BEVERAGES.
.

One pound JMocha and Java

One-eighth pound best tea.

coffee.

CAKES.
Three angel food, large or

One

Perfection or Bride,

Two

dark cakes, baked

Five

quarts, in

full recipe.

full recipe.

in

square

tins.

ICE CREAM.
one quart brick molds.

CREAM.
Three

pints

cream

for coffee.

PRESBYTERIAN COOK BOOK

164

MEATS.

Chickens for Turbot Six, of three pounds each.

Chickens for Salad Two, of three pounds -each.
Chicken for Pie Six, of three pounds each.
Chicken Pressed Four, of three pounds each.
Four ten-pound turkeys, three quarts cranberry jelly.
One ten-pound ham.
Six pounds beef and one-half pound butter for loaf.
Six pounds veal and one pound pork for veal loaf.

OYSTERS.
One

gallon escalloped.

Three pints

olives;

one quart bottle gherkins.

SHERBET.
Two

gallons will serve forty people.

Two

lobsters to every quart of salad.

SALADS.
Three pounds fresh salmon

for twenty-five people.

One pair of shad-roe for eight people.

One pound of sweetbread for eight people.

BOUILLON.
One
One

quart of hot bouillon for eight people.

quart jellied bouillon for six people.

LEMONADE.
Ten quarts

for fifty people.

COFFEE.
Forty cups to*a gallon.

TEA.
One

gallon for

fiftj"

people.

CHOCOLATE.
Twenty-five to
late.

thirt}'

cups to a gallon, one-half pound choco-

PKESBYTERIAN COOK BOOK

165

OLIVES.

Two

hundred

quart bottle.

in a

Whipped cream, one

quart will yield twenty-five spoonfuls.

Loaf sugar, one pound for twenty-five people.

Sugar for

berries,

two pounds

for fifty people.

Wafers, served with other cakes, three boxes to

Plum pudding, one pound

Fruit cake, three to six ounces

Bonbons, one pound

fifty

people.

to four people.

make one

serving.

for sixteen people.

Salted nuts, one and one-half to two pounds for twenty-five

people.

Twenty-five timbales or patties

may

be

filled

from one quart

of mixture.

One and

one-half quarts meat

makes croquettes

for twenty-

five people.

Potato chips, two pounds serve thirty to forty people.

Four oysters

to a person

unless chopped, then two quarts

will serve twenty-five people.

Welsh

rabbit, three

pounds of cheese

for ten people, varying

greatly with the cheese and recipe used.

Twenty-four sandwiches can be counted

One pound

of butter to three loaves, one cup of paste and

butter to a loaf.

to a loaf.

One

pint of other filling to a loaf.

fourteen pound ham, boiled, ground and mixed with two

quarts mayonnaise dressing will

Most

roasts weigh

two

to

make seven hundred sandwiches.

two and one-half pounds more raw,

than after cooking.

Allowing one quart of a finished product to serve

six or eight

people, one can estimate the serving capacity of any recipe by

adding the amounts of the ingredients, making allowance for the

dissemination of liquid or semi-liquid dressings and sauces and

sometimes of loss in prolonged cooking.

PKESBYTKKIAN COOK BOOK

166

How

to Serve a Dinner

For luncheons and dinners the round table is most in favor.

Square tables can be equipped with a round removable top at
small expense, by any carpenter. The table linen should be as
fine as can be afforded, but at any rate it must be spotless, well
ironed,
but not starched.
Centerpieces are best of wasb
Any seasonable flowers
materia], embroidered or drawn work.
Fruits can
or a dish of growing ferns are always satisfactory.
be substituted for the flowers. If candles are used there should
be enough to light the whole room, as the effect is not pleasing
when reinforced by gas or electricity.
In setting the table, lay an "inside plate" for each guest; this
serves to' hold the soup and oyster plate in turn; the napkin is
laid either on this plate or at the left side.
The dinner bread
On the right of
is often tucked in the fold, but never hidden.
the plates, lay the oyster fork, a silver knife for fish, or as many
knives as will be needed for the meal; turn edges of knife to
the plate. On the left of the plate place the forks in the order
they are to be used. The soup spoon may be placed in front of
the plate or with the knives.
Glasses are placed at the right of the plates. Salts and peppers should be placed between every two guests, unless the individual ones are used; they should go to each plate and be provided with a. tiny spoon. Oil, vinegar, mustard and butter are
passed from the serving table as needed.
The carving for formal dinners is done in the kitchen, and
vegetables are placed on the plate with roast or entree, one or
two at a course. Servants should approach the guest on the left
side, placing the plates with the right hand and removing them
with the left. The guest at the host's right should be served first
and the rest in regular order.
An eight-course dinner would proceed thus:
First course
Oysters or clams in some way, or in summer a

fruit

cocktail, cantaloupes, grapefruit

and so

forth.

Soup, either clear or puree, toasted crackers

or croutons with the
with the
Third course Fish with potatoes
some form.
Fourth course Entree with one vegetable.
Fifth course Roast with potatoes and one fresh vegetable.
Sixth course Salad with snowtiake crackers, or thin strips
Second course
first,

latter.

in

of buttered bread.

PRESBYTERIAN COOKBOOK

167

Seventh course Dessert of sweet dishes or ices, followed

and so forth.
Eighth course Cheese and crackers, and black coffee

by-

table confections, nuts, dates, piralines

in

small cups.

Olives and celery are passed after the soup; salted nuts can
be used at any time during the meal.
Punch is served after the roast.
Before the dessert, all dishes that will not be used again are
removed, and the crumbs cleared away with a silver crumb
knife or a fresh napkin.

There

is

little

between a formal lunch and

which can be anywhere from twelve

difference

ner, except the time,

a din-

to

one

o'clock.
If the affair

is

informal, and the table

is

well polished, the

cloth can be dispensed with and doilies of various sizes used

Place a bread and butter plate at the left of the service

easy reach of the
guests, place the olives, nuts, and so forth, which are taken at any
time without formality. Even at formal luncheons the hostess
may serve the dessert or pour the coffee.
instead.

plate and around the centerpiece, within

PRESBYTERIAN COOK BOOK

168

The

nine largest Ranges in Emporia

are

MAJESTICS
which means simply this: The users bought them because they knew the MAJESTIC would do the work
and be the most economical in the long- run. Ask
any MAJESTIC user about this range or better,

come and

see

it.

SOLD ONLY BY

PETERS

HARDWARE
EMPORIA'S BUSY CORNER'

CO.

Cakes and

Fillings

CAKE.
"Serve no more to every guest,
Than he is able to digest;
Give him always of th-e prime,
And but little at a time."

Swift..

FORMULA FOR MIXING CAKE.

Cream
should be

the butter thoroughly before adding the sugar, which

sifted, either granulated or powdered, then beat well

you desire fine-grained cake. If yolks of eggs are used, add afand sugar, then the milk a little at a time. Mix
thoroughly the baking powder with the flour by sifting at least
Whites of eggs are stirred in lightly the last thing;
twice.

if

ter the butter

should be beaten previously to a

stiff froth.

CAKE HINTS.
In cake making use always the enameled or earthen ware for
mixing, also one of sufficient size to insure easy mixture of ingredients. Never use tin; it will invariably give a white cake a
dark tinge. For beating, use a split or perforated spoon. The
beating motion is preferable to stirring, until ready to fold in
the whites of the eggs as lightly as possible. Cakes containing
butter need at

when

first

not too quick an oven; heat can be increased

One hour of gradual heat is

the cake begins to rise well.

necessary for a good-sized loaf. If fruit is used, longer time is

required. When a cake is done it begins to break away from
If butter gets too warm, chill it again
the edges of the pan.
slightly; never use oily butter as this will change both texture and
Pastry flour is preferable, especially for white
flavor of cake.
Hard beating makes cake of fine grain. Lard is better
cake.
for greasing baking pan; grease well bottom and sides to prevent
cake sticking. Have ready on baking table or board, clean white
manila paper; when cake is taken from oven, turn pans upside

PRESBYTERIAN COOK BOOK

170

down on paper

steam and gradually loosen the pans. Yolks

day or two in a cool place by covering with
cold water. All measures should be even or level. Divided receipts should have great care taken in measurements.
Many
cakes are failures because the eggs are not beaten stifT enough.
If cake cracks open in the center while baking, the recipe contains too much flour or has baked too quickly on top.
If the
oven is too hot a cup of hot water will reduce the temperature.
Open and close oven do'or carefully while baking. Some say
the cake is less liable to fall if the sides of the pan are not greasto

of eggs will keep a

ed.

BURNT CARAMEL CAKE.

One-half cup butter, one and one-half cups sugar, two eggs,
two cups flour, one cup water; beat about five minutes, add well
beaten whites of eggs, one-half cup flour, reserved from above,
with two teaspoons baking powder, three teaspoons burnt sugar, one teaspoon vanilla. For burnt sugar part, put one-half cup
sugar in a pan on stove, stir and let it melt until dark brown, then
add a little water and boil until like sugar syrup; it will be dark
brown and taste bitter or burnt. Put cake together with icing,
using whites of eggs, to which you have added one or two' teaspoons burnt sugar. Mrs. John Graham, Mrs. Nellie Morgan.

ORANGE COCOANUT CAKE.

Beat to a cream one and one-half cups sugar and one-half cup
butter, then add one cup milk and two cups flour sifted, and
mix well; add two teaspoons orange extract and mix again; whip
the whites of four eggs, mix well together two-thirds cup flour
and three teaspoons baking powder; put this with the whites of
eggs and stir all together. Bake in jelly tins. Mrs. F. D. MacArthur.

CREAM SPONGE CAKE.

/^,

One cup sweet cream, one cup

sugar, one and one-half cups

two eggs beaten separately, one heaping teaspoon baking

powder, a little salt; flavor with lemon. Bake in two layers and
put together with jelly or jam before it gets quite cold. Mrs.
flour,

G.

W. Newman.

A GOOD SPONGE CAKE.

Twelve eggs beaten separately and

well,

weight

in sugar, half

PRESBYTEKIAN COOK BOOK

their

weight

in

flour,

one lemon, grated rind and

171

juice.

Mrs.

B. Salisbury.

ALMOND CREAM
One cup

butter,

CAKE.

two cups sugar, granulated, measured

after

whites of eight eggs, three-fourths cup milk, three cups

flour, pastry preferred, two teaspoons baking powder, one-fourth
teaspoon almond flavoring put in the milk. Cream butter and
sugar thoroughly, add milk a littl-e at a time, then the flour, onesifting,

half,

beat well, then the remainder beating well again; lastly,

the whites of the eggs beaten to a

stiff froth, stir in

lightly;

mix

thoroughly the baking powder and flour by sifting at least twice.

This makes a good sized loaf or two layers in oblong pans.

Filling
One pint cream whipped to a stiff
two pounds almonds, blanched, chop or slice thin; sweeten
and flavor the cream, stir half the almonds into the cream, spread
on the layers, scatter on more of the almonds, put layers to-

Whipped Cream

froth,

gether.

On

monds

sliced.

top layer use plain icing thickly strewn

with

al-

Boiled Cream Filling One pint sweet milk, three-fourths

cup sugar, two tablespoons, heaping of flour; rub flour and sugar
together, stir into the milk, cook until it thickens. Remove from
the stove and stir into it the whites of two eggs beaten stiff;
when cool add the almonds, two pounds, that have been blanched and shaved thin; one-half stir into the cream. The remainder sprinkle over the layers and top layer of plain icing. Mrs.

Davenport.

CHOCOLATE SPONGE CAKE.

Melt four ounces of unsweetened chocolate over hot water,
add one cup powdered sugar, one of milk, stir until smooth. Beat
the yolks of four eggs, one cup powdered sugar till very light,
use wire egg beater, add hot chocolate mixture and continue
beating. Flavor with vanilla, fold in the stiffly beaten whites of
eggs and last a heaping cup of flour, mixed with one level tablespoon baking powder. This is very fine made in two layers.
Mrs. Nellie Pemshon Morgan.

FRUIT CAKE.
Two-thirds cup butter, one cup brown sugar, four whole eggs

PUESBYTEKIAN COOK BOOK

172

well beaten, one cup cold coffee, one cup sorghum, one teaspoon
soda,

two teaspoons cinnamon, two teaspoons

allspice,

one grat-

ed nutmeg, one teaspoon vanilla, one pound box seeded raisins,

one pound box seeded currants, three and one-half cups flour.

For Frosting Use plain boiled icing to which one-half cup

chopped raisins and one-half cup chopped nuts has been added.
Bake in a slow ov-en in bread pan. Airs. J. C. Dumm.
of

WHITE FRUIT CAKE.

One cup

two cups sugar, one cup sweet milk, two and

one-half cups flour, two level teaspoons baking powder. Whites
butter,

of seven eggs, one pound seed-ed raisins, one pound figs, one
pound blanched almonds chopped fine, one-fourth pound citron,

one cup grated cocoanut, one large teaspoon each of grated lemon and vanilla. Bake slowly. Mrs. W. F. Cole.

WEDDING FRUIT CAKE.

Five eggs, two and one-half level teacups brown sugar, one
cup molasses, one and one-half cups soft butter, one lemon, onehalf pound figs, one-half pound citron, on-e pound currants, two
pounds raisins, one teaspoon ground cinnamon, one teaspoon
ground cloves, one-half nutmeg, one-half teaspoon soda, one
quart flour. Bake carefully in a slow oven for two hours. Mrs.
A. Buchanan.

BRIDE'S FRUIT CAKE.

Butter one-half pound, sugar one and three-quarters pounds
(half of which is to be Orleans).
Eggs well beaten two pounds,
raisins four pounds, English currants five pounds, citron two
pounds, two nutmegs, mace as much in bulk, fifteen drops oil of

lemon. This is a splendid cake.

Mrs. N. B. McClure.

Better to stand for a month.

FRUIT CAKE,
One pound

cups sugar, seven eggs, one-half

cup molasses, one cup sour milk with two teaspoons soda, seven
cups flour, two nutmegs, two teaspoons allspice, one teaspoon
cloves, three teaspoons cinnamon, one teaspoon salt, three pounds
raisins, two pounds currants, one pound citron, lemon and orange
peel, two tablespoons grape juice, two tablespoons mixed flavorbutter,

three

PKESBYTEKIAN COOK BOOK

173

Cream butter, sugar, salt, spices

ing, one-half pound almonds.
and egg yolks first. Add milk and flour alternately. Dust the
raisins and currants with flour before putting them in to keep
them from sinking. Cut the candied peel and citron in long
narrow shreds and lay them into your cake in layers, lengthwise of the tins as you are making loaves. Blanch the almonds
and lay them in also saving some to put on top with candied
cherries after cake has set a

makes about twelve pounds.

hours.

Airs.

little

Bake

in

This recipe
slow oven about four

the oven.

in

T. E. Rankin.

FUDGE CAKE,
One cup
milk,

sugar, two-thirds cup butter, three eggs, one cup

two and one-half cups

fiour,

one heaping teaspoon bak-

ing powder, one-fourth cup chocolate, one-half cup English walDissolve chocolate by setting the cup
nuts broken coarsely.

hot water, add nuts and lastly beaten whites of eggs.

Fudge Filling One and one-half tablespoons butter, one-half
cup unsweetened powdered cocoa, one and one-fourth cups sugar,
one-fourth cup milk, one-half teaspoon vanilla, pinch of salt.
Melt butter, add cocoa, sugar, salt and milk. Boil eight minAdd vanilla
utes, remove from the fire, and beat until creamy.
last.
Bake in loaf or layers. Mrs. F. M. Keeler, Mrs. M. J.
Worcester.
in

GENOA CAKE.
One-half pound butter, one-half pound sugar, one-half pound
sultana raisins, two ounces orange peel and citron, ten ounces
flour, four eggs, two ounces almonds, grated rind of one lemon,
two teaspoons baking powder. Cream the butter, add the sugar
gradually, then the beaten yolks; mix and sift the flour and bakmg powder and add to the mixture, then the lemon, nuts and raisins and lastly the beaten whites.
Line the pan with paper and
pour the mixture in. Sprinkle the top with one ounce of chopped
nuts.
Bake in a very moderate oven one and one-half hours.
Elizabeth Frances Greene, Drexel Institute, Philadelphia.

FIG CAKE.

Two

cups of sugar, two-thirds cup butter, one cup sweet milk,

three cups flour, three teaspoons baking powder, a little more

PRESBYTEKIAN COOK 'BOOK

174

than

whites of seven eggs beaten very stiflf.

cups granulated sugar, one cup boiling water.
syrup boils hard, add one-fourth teaspoon cream. Boil till

level,

Filling

When

Two

syrup forms soft balls when dropped in cold water, (not hard
enough to mold in fingers). Let kettle stand in cold water undisturbed until it appears to be forming a light crust when
touched lightly with the finger. Beat till creamy and white.
Chop or put figs through meat grinder and mix with cream. Any
amount of figs may be used to suit taste. Mrs. A. S. Newman.

MOTHER'S GINGERBREAD.

One-half cup sugar, one cup molasses, one-half cup butter^

two and one-half scant cups flour, two well beaten eggs, two teaspoons (level) soda dissolved in one cup boiling water, one teaspoon ginger and cinnamon, one-half cup chopped raisins. Mix
together well and bake in patty pans or in a loaf. Mrs. Tacy
Stokes Paxton.

GINGERBREAD.
One

pint molasses, one glass sour milk or cream, one table-

spoon soda, one-half pint melted lard. Put soda

molasses and beat to a foam. Make a dough very
Serve with whipped cream. Alma McGahey.

and
and bake.

into milk
soft

GINGERBREAD.
One cup

butter, one cup sugar,

one cup

New

Orleans mo-

two eggs, one teaspoon soda, dissolved in the molasses, one teaspoon baking powder, mixed in the
flour, two teaspoons ginger and a pinch of salt.
Make the consistency of good cake batter; bake in bread pans and when done
spread over the top one teaspoon butter mixed in one tablespoon sugar. Mrs. E. C. Rich.
lasses,

one cup cold

tea,

GINGER CAKE.
Three-fourths cup lard or butter, one cup sugar, one cup of
New Orleans molasses, two eggs, one cup sour milk, two teaspoons soda dissolved in a little warm water, one-half teaspoon
salt, one-half teaspoon ginger, one-half teaspoon cinnamon, onehalf teaspoon cloves, one-half teaspoon nutmeg. Juice and grated rind of a lemon, three and one-half cups flour. Mrs. Irons,

Kansas

City, Missouri.

rKE

BYTE H

AN

COOK BOOK

175

OTHELLO CAKE.
Two

powdered sugar, one cup butter beaten

very light, one level teaspoon soda, dissolved in one-half
cup sour milk, three tablespoons Richelieu cocoa (other brands
not satisfactory), dissolved in one-half cup boiling water, let
cool, two cups flour and vanilla to flavor.
Bake in moderate
oven. Miss Gregg, Eureka, Kansas.
eggs, two cups

until

SPANISH BUNS.
Two

eggs, one cup

brown

sugar, one-half cup butter, one-half

cup sweet milk, one heaping cup flour, one heaping teaspoon baking powder, cinnamon to taste.
Frosting Whites of three eggs and enough brown sugar to
make thick. Cinnamon to taste. Jennie Kingan.

DROP CAKE.
To
two

One cup butter, one-half cup sugar,

eggs, one teaspoon baking powder, one-half cup milk, two

cups

flour,

serve hot for tea:

one cup raisins or currants, one teaspoon each extract

lemon and nutmeg. Mix into a rather firm batter and drop with
a spoon on greased baking tins.
Mrs. Blanche B. Stevenson.

HICKORY NUT CAKE.

One and

one-half cups sugar, one-half cup butter, two and

one-half cups flour, one cup milk, three eggs, three teaspoons

baking powder, one cup hickory nuts, flavor to

taste.

Mrs.

C.

A. Whitbeck.

NUT CAKE.
One cup

butter,

two cups sugar, four cups

flour, one cup

sweet milk, whites of eight eggs, three teaspoons baking powder
and two cups hickory nut meats chopped. Mrs. C. K. Judd.

SPICE CAKE.
One-half cup butter, two cups sugar, two eggs, one cup sour
milk, one teaspoon soda, one teaspoon cinnamon,- one teaspoon
cloves, one teaspoon spice, one-half nutmeg, one box raisins,
three cups flour. Mrs. W. B. McConnell, Mrs. J. D. Allen.

SPICE CAKE.
One and

one-half cups

brown

sugar, one-half cup butter, two

PRESBYTERIANCOOKBOOK

176

two scant cups flour, two teaspoons

baking powder, one tablespoon melted chocolate, cloves, cinnamon and allspice. Mrs. J. C. Jones.

eggs, one-half cup sweet milk,

SPICE CAKE.
X'

One cup

two tablespoons butter, one egg, one cup sour

milk with teaspoon soda, one cup raisins chopped fine, one ta- '^^
spoon cinnamon, one teaspoon cloves. Flour enough to make the/
right consistency.
Mrs. A. F. Myser.
sugar,

^|4/i

SPICED LAYER CAKE.

Three-fourths cup butter, one cup water, one pound sugar, one
1 and one-half teaspoons cinnamon, one and one-half teaspoons
cloves, one-half nutmeg, three teaspoons baking powder, five
eggs. Cream the butter and add sugar by degrees, then the yoIks
and beat well, now add the water and flour alternately a little
at a time, then spices and baking powder and last the well beaten
whites of the eggs. Bake in three deep jelly tins and spread between the layers and on top a soft icing. Mrs. Charles Law-

r'

rence.

POTATO CAKE.
Cream one

scant cup butter and two cups sugar, add four

well beaten eggs, one cup

mashed potatoes, one-half cup sweet

two cups flour, two

milk, one-half cup grated chocolate, melted,

teaspoons baking powder, one-half teaspoon each cinnamon, allspice, cloves and nutmeg, vanilla and lemon and one cup chopped
Mrs. M. E. Koontz, Mabel Tweedy, Mrs. Nellie Morgan,
nuts.
Mrs. Frank Whitmer.

ANGEL FOOD.
Eight eggs, whites, pinch salt; beat eggs half enough and add
one-half teaspoon cream tartar and finish beating. Add one and
one-fourth cups sugar, beat slightly and add one cup sifted flour.
Bake thirty-five or forty minutes. Flavor with vanilla. Mrs.

W. M. Hedge, Kansas

City.

ANGEL FOOD CAKE.

Whites of eleven eggs, one tumbler
tumbler sugar, a pinch of

salt, a level

of flour, one and one-half

teaspoon cream tartar, flav-

PRESBYTERIAN COOK BOOK

Put

or with vanilla.

flour, sugar,

cream

177

tartar into sieve and sift

six times, then stir in lightly the well beaten whites of eggs.

nearly an hour in a slow oven.

Mrs.

S. R.

Bake

Taylor.

WHITE CAKE.
The whites
gar,

of three eggs, one-half cup butter, one cup su-

two cups flour, one-half cup milk, two teaspoons baking

Can be baked in layers with icing or in loaf. Mrs. J.

powder.

D. Allen.

WHITE CAKE.
Two

cups sugar, one scant cup butter, one cup milk, three
cups flour, two teaspoons baking powder, whites of five large
or six small eggs, beaten very stifif. Mrs. Evelyn Little.

COCOANUT CAKE.
Three-fourths cup butter, two cups white sugar, beaten to a
cream, one cup milk, whites of seven eggs, beaten stifif, three
cups flour, two teaspoons baking powder sifted with flour; after
having beaten sugar, butter and milk together, add part of eggs
and flour, beat thoroughly, then add the remainder. Use boiled
icing and sprinkle with cocoanut.
]\Irs. A. T. Porter.

DEVIL'S FOOD.

Custard Part One cup dark brown sugar, one-half cup sweet
milk, one cup grated chocolate, yolk of one egg.
Cake Part One cup brown sugar, two-thirds cup butter, two
eggs, one-half cup sweet milk, two cups flour, one teaspoon soda.
Cook custard and when cool stir in the cake part. Mrs. C. W.

Squires.

DEVIL'S FOOD.
One and one-half cups sugar, one-half cup butter, two eggs,
one-half cup milk, one-half cup grated chocolate, dissolved in
hot water, two and one-half cups flour, one teaspoon soda.
Mrs. Pete Newton.

DEVIL'S FOOD.
Filling

One

pound of

raisins, juice of

two lemons, one grat-

PRESBYTKKIAN COOK BOOK

178

ed orange and peel, two tablespoons pulverized sugar, one and

one-half cups granulated sugar, five tablespoons boiling water,
whites of two eggs; boil until it threads.
Cake One-half cup butter, two cups brown sugar, threefourths cup milk, one cup grated chocolate, stirred in boiling

milk, two and two-thirds cups flour, one and one-half teaspoons
baking powder, two well beaten eggs. Bake twenty minutes.
Ina Graves.

DEVIL'S FOOD.
One

cup white sugar, two tablespoons butter, heaping, twothirds cup sweet milk, two eggs, two cups sifted flour, one teaspoon baking powder, one teaspoon soda, one teaspoon vanilla,
one-third cake chocolate. Cream butter and sugar, then add eggs
well beaten, then milk, stir well. Sift each cup of flour, one with
soda, one with baking powder, separate three times; put chocolate in cup, cover with sweet milk, place in oven or over teakettle
until heated or melted, then stir till creainy, add to dough last.
Mrs. Hutchinson, Garnett, Kansas.

DEVIL'S FOOD.
One cup brown

sugar, two-thirds cup sweet milk, one-third

cup butter, one-third cup grated chocolate, melt in hot water;

flour, two eggs, one teaspoon soda level, dissolved in
a little hot water, one teaspoon baking powder, one teaspoon
vanilla. Bake in layers or loaf.
Mrs. W. E. Read.

two cups

JAM CAKE.
One

coffee cup

sugar, three-fourths cup butter, three eggs

beaten separately, one and one-half cups flour, four tablespoons

sour cream or buttermilk, one even teaspoon soda, one cup blackberry, or other jam, one-half teaspoon grated nutmeg, one-half
teaspoon allspice, one teaspoon cinnamon. If cream is used, take
a little less butter; put soda in last. Bake in layers and put together with jelly or frosting. Chopped raisins in frosting or a
filling is good.
Mrs. Eugene L. McCain.

marshmallow

JAM CAKE.
A

good way

to

make jam cake without

white cake recipe; after batter

is

trouble.

ready to put

in

Use any good

pan, take out

PRE

BYTE H

A N COOK BOO K

179

about three stirring spoons of th-e mixture, put in two tablespoons of some kind of jam (seedless), a little spice is good too,
Then marble it
a little pinch of soda and a little more flour.
through the white, not in lumps but lightly, stringing it all
through as you put it in the pan. Bake in pan deep enough to
cut in squares. This is better than the regular jam cake recipe
Mrs. Hutchinson, Garnett, Kansas, contributed by Mrs. Dav-

enport.

MRS. RORER'S RIBBON CAKE.

cream half a cup (a quarter of a pound) of butter;
add gradually two cups of granulated sugar, the yolks of four
eggs; beat thoroughly; add teaspoon vanilla and cup of milk.
Beat the whites of four eggs to a stiff froth. Add two teaspoons baking powder to three cups pastry flour and sift; add alternately milk and flour, and stir in the well beaten whites at
Take out
the last moment, being careful to mix thoroughly.
one-third of the mixture, and add to it a tablespoon cinnamon,
ounce of chocolate, melted, cupful of washed and floured currants and a quarter of a cupful (about two ounces) of finely
shredded citron. Grease three sheet pans of the same size; put
the fruit mixture into one, the other mixture into two pans. Bake
When done, turn
in a moderately quick oven for half an hour.
the cakes out on oiled paper, spread one light cake with a layer
of soft icing, which you have made while the cakes are baking;
place the darker cake on top, spread it with icing, and on top of
Cover with a piece of oiled
this place the remaining light cake.
paper, on top of which place one of the pans in which they were
baked. At each end place a pound weight; stand aside until cold,
then remove the weights. Ice the top with sugar icing, and when
Mrs. J.
set cut the whole into diamonds, rounds or squares.
M. Tanner.
Beat to

RIBBON CAKE.
Two

cups sugar, three eggs, two-thirds cup butter, one cup

sweet milk, three cups flour, one teaspoon soda dissolved in
Put
milk, add a little salt, and flavor with lemon or almond.
half the batter into two square pans. To the remainder add three
tablespoons molasses, one large cup chopped raisins, one-fourth
pound citron, one teaspoon cinnamon, one-half teaspoon cloves
and one tablespoon flour. Bake in two pans and put together

PKKSBYTERIAN COOK BOOK

180

with jelly or raspberry jam.

ternate layers in one pan

it

Without the fruit and baked in almakes a handsome marble cake.

Mrs. Gilham.

ICE
One cup

butter, scant,

CREAM CAKE.
two cups sugar, one cup milk,

scant,

three cups flour, nine eggs, whites only, two teaspoons baking

powder, heaping, vanilla flavoring.

Icing Two eggs, whites only, two cups sugar, granulated,

one-fourth pint boiling water. Let sugar and water boil until it
begins to thread from spoon; then pour it over the eggs, which
have been previously beaten, and b-eat constantly till cool; spread
over the top of cake. Airs. D. S. Avery.

ICE
Cream one-half cup

CREAM CAKE.

butter and one cup sugar, add one-half

cup sweet milk, whites of thr^e eggs well beaten, two cups flour,
one and one-half teaspoons baking powder and one teaspoon vanilla; bake in three layers.
Frosting Yolks of three eggs, one cup sugar, one-half teaspoon vanilla, beaten fifteen minutes when it will be like cream.
Put this on each layer and on top of cake, then set in oven for a
few minutes until the frosting is a little set. When the cake is
cold the frosting will be firm. Mrs. S. T. Andrews.

ORANGE CAKE.
One cup

sugar, one-half cup butter cr-eamed; one-half cup

milk; one and three-fourths cups flour, three teaspoons baking

powder.

Beat the yolks of eight eggs thoroughly, add to the

Mrs. W. M.

creamed sugar and butter. Flavor with orange.

Hedge, Kansas City, Kansas.

TILDEN CAKE.
To

be baked in layers or in loaf or in gem pans: One cup

butter, two cups sugar, one cup sweet milk, three cups flour, half
cup corn starch, four eggs, beat-en separately, two teaspoons baking powder, flavoring.
This never fails. Mrs. McCoy, Clara

Jackson.

CARAMEL CAKE.
One-half cup butter, one and one-fourth cup sugar, one cup

PKESB YTERI AN COOK BOOK

181

milk or water, two cups flour, two teaspoons baking powder, one
teaspoon vanilla, whites of four eggs beaten stiff and stir in last.
Filling One pint brown sugar, butter the size of small egg,
small pinch soda, one-half cup sweet milk. Boil until it snaps
and then beat until cool enough to put on cake. Edith Jones.

LEMON CAKE.
One cup

butter, three cups sugar, five eggs,

one cup milk,

four and a half cups flour, the juice and rind of one lemon.
Beat the whites and yolks separately, grate the rind of lemon,
rub the butter and sugar to a cream, add the eggs, rind and
juice

of lemon,

Bake

flour.

in

loaf.

Mrs.

Nellie

Pemshon

Morgan.

FEATHER CAKE,
One cup

sugar, one-half cup milk, one and one-half cups of

one tablespoon butter, one egg, two tablespoons baking

powder. Mrs. Sue Huestis.
flour,

MARBLED CAKE.

Light Part Two-thirds cup sugar, one-third cup butter, onethird cup sweet milk, one-third teaspoon soda, one-half teaspoon
cream tartar, two whites of eggs, one and one-third cups flour.
Stir butter and sugar to a cream, add milk, soda and flour with

cream tartar, and lastly stir in the eggs, well beaten; flavor
with one-third teaspoon lemon or vanilla.
Dark Part One-third cup brown sugar, one-third cup molasses, one-third cup butter, stir well and add one-third cup sour
milk, one-third teaspoon soda, one and one-third cups flour, and
yolks of two eggs well beaten, or, quite as well put in at first;
season with cloves, cinnamon and nutmeg, one teaspoon each.
Drop by spoonfuls alternately and bake as a loaf, one-half to
three-quarters of an hour; or bake in layers, putting the brown
parts between the white layers with jelly or other good filling.

Mrs. H. M. Woods.

GOOD CHEAP CAKE.

Two
water,

scant cups sugar, four eggs, three-fourths cup

two cups

A. Richter.

flour,

one teaspoon baking powder.

warm

Mrs.

E.

PKESBYTEKIAN COOK BOOK

182

MAHOGANY

CAKE.

One-fourth cake Baker's chococlate cooked in one-half cup

sweet milk; let stand till cold. One and one-half cups brown sugar, one-half cup butter, three eggs beat separately, one-half cup
sour milk, one teaspoon soda, two cups flour, one teaspoon vanilla.
Add above mixture. Bake in layers or loaf. Ina Wecs-

ner.

GRAHAM
One cup

CAKE.

sugar, one cup buttermilk, one egg,

two tablespoons

one cup raisins chopped fine, one teaspoon cinnamon, one

teaspoon cloves, one teaspoon soda, dissolved in buttermilk;
do not mix very stiff. Nice baked in loaf or in layers.
Cream Filling Boil together one cup sugar, one-half cup
sweet milk and butter size of a walnut; boil until waxing, take
from fire and beat until white. Flavor to taste. Mrs. F. S.

butter,

Reider.

LILY CAKE.
One-third cup butter, one cup sugar, one-half cup milk, one
and three-fourths cups flour, two and one-half teaspoons baking
powder, whites of three eggs, one-third teaspoon lemon, twoMrs. R. H. Vickers.
thirds teaspoon vanilla.

BRIDE'S CAKE.

Two

cups butter, six cups sugar, two cups milk, ten cups
flour, sixteen eggs, whites, four level teaspoons baking powder.
Bake very slowly.

COFFEE CAKE.
One cup brown

two eggs, one

cup coffee, one teaspoon allspice, one teaspoon cinnamon, one
teaspoon nutmeg, two cups flour, three teaspoons Royal baking
powder, one teaspoon salt, two-thirds cup raisins. Mrs. O. H.
Kendig.
sugar, one tablespoon butter,

COFFEE CAKE.
One-half cup sugar, one-half cup boiling water or strong coffee, one egg, one-half cup butter, one teaspoon soda, one tea-

PKESBYTERIAN COOK BOOK

183

spoon ginger, one-half cup molasses, one and one-half cups of

flour.

Mrs.

Wilber.

SUNSHINE CAKE.
Whites of

one cup of
granulated sugar, two-thirds cup flour, one-third teaspoon cream
tartar, pinch of salt; sift, measure and set aside flour and sugar as
for angel cake. Beat yolks of eggs thoroughly, then beat whites
s-even small fresh eggs, yolks of five,

about half and add cream tartar and beat until stif; stir in lightly the yolks beaten, then add flour and sugar; put in pan in
moderate oven; will bake in from thirty-five to fifty minutes.
Mrs. Theis.

DOVER CAKE.
One pound

pound butter, one pound of flour,

one cup sweet milk, six eggs, two large teaspoons baking powder.
Beat butter and sugar well together, then add eggs which have
been well beaten together, then milk and flour with baking powder. Bake in loaf in slow oven.
Mrs. H. Parkman.
sugar, one-half

CHOCOLATE CAKE.
One cup

grated chocolate, one-half cup sweet milk, two-thirds

cup brown sugar, yolk of one egg. Boil all together and cook
until like custard, then cool. One cup brown sugar, one-half cup
butter, one-half cup sweet milk, two cups sifted flour, two eggs.
After the dough is mixed, stir in the custard part, then add one
teaspoon soda dissolved in a little boiling water. Flavor with
vanilla.

Mrs.

J.

P. Ross.

MINISTER'S CAKE.
Cream together two cups

sugar, one-half cup butter, then

two

well beaten eggs, one teaspoon soda dissolved in one-half cup

sour milk, one square chocolate dissolved in one-half cup boiling

water, two and one-half cups flour and one teaspoon vanilla.
Bake in layers and put together with chocolate or plain white
icing.

Mrs.

J.

D. Burke.

DARK CAKE.
One cup

two cups brown sugar, one cup buttermilk,

three eggs well beaten, two level teaspoons soda, one teaspoon

r.

butter,

PRKSBYTERIAN COOK BOOK

184

each cinnamon, allspice and cloves, one-fourth nutmeg, one and

one-fourth cups raisins, chopped and floured. Flour enough to
make a rather stiff batter. This is very good and improves with
age.

Mrs.

Anna Hackney.

MARBLED CHOCOLATE CAKE.

One-half cup butter and one cup sugar beaten to a cream,
one-half cup sweet milk, one and one-half cups flour, one teaspoon baking powder, whites of four eggs added last. Take one
cup of the mixture, add to it five tablespoons grated chocolate
wet with milk; flavor with vanilla. Put a layer of white batter in
cake pan, drop the chocolate batter with spoon in spots, pour
over the remaining white batter and bake. Ice with chocolate
icing.
Mrs. George Clymer.

COCOANUT CAKE.
Two

cups sifted flour, one-half cup butter, add the yolks of

three eggs, one cup sweet milk (use milk out of cocoanut, and
if not enough to fill cup, fill up with milk), three cups sifted
flour and three teaspoons baking powder, add beaten whites of
three eggs. If 3^ou want to make small nut cakes stir into the
beaten whites one cup of blanched and chopped nuts before stirring into batter and bake in small tins.
Icing for Cocoanut Cake One cup sugar, si.x tablespoons hot
water, boil until it threads, pour into beaten whites of two eggs
vmtil cold, then stir in cocoanut and spread between layers and

on top.

Miss

Ella

DeCamp.

PKESBYTERIAN COOKBOOK

HAMER

E. M.

185

C HARRIS

W.

Hamer

Harris
ATTORNEYS AT LAW
<Sc

Rooms

EMPORIA. KANSAS

2,

and

Emporia National Banli Buildln?

the place where you get books for

library at low prices.
Always the latest things in

Here
your

is

Wall Paper and Stationery

Plumb's Bookstore

""E4l?r&r-

Armor

Dr. GlaLddis

OSTEOPATH
502 Constitution Street

Eaiporia,

OWEN

S.

Kansas

AMUR L

Lawyer
PlioneSVO

J.

Shepherd

Building-.

Room 9

Emporia, Kansas

M. McCo^vn
General Real Estate.
Choice Bargains in Farms and Rancties.
I make a specialty of Emporia City Property and have the best bargains to be had.
I also do a general Loan and Insurance
business.

508 Com'l. St.

Phone

593

Emporia, Kan.

PRKSBYTERIAN

186

COO'K

BOOK

Quick Meal

STOVES

have been manufactured

for twenty-live years, and
there are probably a million of

them

in use.

Yji

can buy a range for le ;s

money, but the QUIC^

MEAL is cheap,

considering the reasonable price

with quality furnished, to
which all of your neighbors will certify, that have
one in use. They are sold

everywhere by reliable
dealers, and in

Emporia by KIISIKEAD,Successor

RINGEN STOVE
31

Many

CO., Div.,

A N UF A CT U

St.

to

Loy &McDill

Louis,

Mo:

REUS

Avoman has bought Lansdowne only

to discover that it was not

LANSDOW NE
just because she did not

that the genuine

is

keep in mind the fact

perforated every

three yards on the selvedge

Icings and Fillings

MAPLE CARAMEL

FILLING.

Cook until it threads one pound of maple sugar and one cup
hot water. Pour in a fine stream on the stiffly beaten white of
one egg, beating all the time. Mrs. J. M. Tanner.

CHOCOLATE

FILLING.

One-fourth cup chocolate, one-fourth cup cream, tablespoon

butter; put chocolate, cream and butter together, place on back
of stove until chocolate is melted. Remove and stir in pulverized
sugar until it is the consistency of whipped cream. Mrs. Charles
Lyon.

ICING

THAT DRIES QUICKLY.

Place the unbeaten whites of two eggs in a bowl, stir in one

tablespoon corn starch, then thicken with pulverized sugar, being careful not to use too much sugar. When just right it will

be creamy and not run. Flavor with almond or any preferred

Mrs. Nellie Pemshon Morgan.

flavoring.

CARAMEL

FILLING.

Two

cups dark brown sugar, two-thirds cup water, one small

tablespoon butter. Cook until it will form a soft ball in cold
water. Let cool a little and pour on the well beaten yolk of one
egg. Beat until creamy. Chopped nuts may be added.
Mrs. R.
H. Jaquith.

CARAMEL

FILLING.

Two

cups brown sugar, two-thirds cup sweet milk, butter size

of walnut, boil until it thickens, stir constantly.
Flavor with
vanilla as

soon as

it

is

cold.

Mrs.

Brice

WHIPPED CREAM
Whip

one cup of sweet cream

Thompson.

FILLING.

stiff, stir in

gradually one-half

PRESBYTE RI A N coo K BOOK

188

cup pulverized sugar, little vanilla, one pound almonds, blanched

and chopped fine. Spread thickly between layers. Mrs. W. B.

Irwin.

CARAMEL

FILLING.

an egg in a saucepan to melt.

you want chocolate put two tablespoons grated chocolate in
pan with butter. Then turn over it one and one-half cups brown

Put

a piece of butter the size of

If

sugar, and
olate

is

little

over one-fourth cup milk, part cream.

used, put only one-fourth cup milk.

If

choc-

Boil hard seven

minutes, not stirring; remove from stove, stir constantly while

cooling. It takes on-e and one-half measures of this recip-e to ice
Mrs. Hutchinson, Garnett, Kansas, contributed
a cake thick.

by Mrs. Davenport.

WHITE
Take cream
thick as needed.
lie

FILLING.

or milk and stir into

powdered sugar

it

Season with any flavoring desired.

until as

Mrs.

Nel-

Morgan.

COFFEE FROSTING.
One and

one-half cups powdered sugar, one teaspoon butter,

two tablespoons hot, strong

Mrs. Nellie Morgan.

cofifee.

Beat

all

together well.

FIG FILLING.
One pound

chop

fine and put into stewpan on stove,

pour over them a teacupful of water and add one-half cup sugar.
Cook all together until soft and smooth. When cool, spread between the layers. Mrs. Kate Paul, Kansas City.
figs,

CHOCOLATE
One cup

FILLING.

sugar, one-half cup grated chocolate, one egg, one-

half teaspoon vanilla.

egg separately.

Mrs.

Mix
C.

W.

well together without whipping the

Squires.

WHITE FROSTING.
One and
til

it

hairs,

stir until

it

one-half cups sugar, four tablespoons water, boil un-

then pour over the beaten whites of two eggs and

thick enough to spread.
Elizabeth Tr. Haynes.

is

r RK

BYTEK

CREAM
"t

AN COOK

FILLING.

IJ

OO

189

One cup sugar, one-half cup thick sweet cream. Boil until
drops from the spoon; flavor with vanilla. Grace Staley.

CHOCOLATE

ICING.

Six tablespoons grated chocolate, one and one-half cups of

powdered sugar, whites of three eggs. Beat the whites a little,
add the chocolate, then the sugar gradually. Mrs. George Cul-

bertson.

MARSHMALLOW

FROSTING,

Three-fourths cup sugar, water enough to dissolve sugar,

egg beaten stiff. Boil eighteen marshmallows into sugar and
beat all together. j\Irs. Kendig.

WILLOW

ICING.

very nice frosting can be made by using the yolks of eggs

instead of the whites; proceed exactly as for ordinary frosting.
This is particularly
It will harden just as nicely as that does.
good for orange cake. Mrs. Nellie P. Morgan.

ORANGE JELLY FOR CAKE.

Two

oranges, one cup sugar, two eggs, two tablespoons of

till
consistency of
it has the

butter, one-half cup water, boil

jelly.

Mrs.

D. F. Longenecker.

FROSTING.

Two

and one-half cups powdered sugar, four tablespoons of

sweet cream, one cup English walnuts, chopped, a handful of
cocoanut. IMrs. Nellie Pemshon Morgan.

LEMON
To

FILLING.

the beaten whites of four eggs add two cups pulverized

sugar and the juice of one lemon.

COCOANUT

i\Irs.

T. F. Davenport.

ICING.

One pound

sugar boiled in a little water until quite thick, then

pour over the well beaten whites of four eggs; beat rapidly until
cool, then add one grated cocoanut.
Mrs. J. S. Kenyon.

PRESBYTERIAN COOK BOOK

190

LEMON JELLY
Use the grated

FILLING.

rind and juice of

two large lemons, one cup

sugar, one egg, one-half cup water, one teaspoon butter, one
flour, mixed with a little water; boil until
and place between the layers. Mrs. E. M. Forde.

tablespoon

it

ORANGE
The

thickens,

FILLING.

juice of four oranges, grated rind of two, the juice of

one lemon, one cup sugar, two eggs, two tablespoons melted
butter. Beat them all well together, put on the stove and cook,
stirring all the time until thick enough to spread.
Miss M. E.

DeCamp.

BOILED CREAM FILLING.

Two

cups sugar, three-fourths cup cream, cook

boiler until

it

makes

a soft ball in cold water.

until perfectly cold, then beat until

it

is

in a

Put

double

this

away

the consistency desired.

Flavor. Should it be too stiff, a few drops of hot water will reduce it. Should it seem too soft, let it stand a while longer and
beat again. Water can be substituted for cream and butter added. Mrs. J. M. Tanner.

PINEAPPLE AND PECAN FILLING.

Pineapple filling for cakes is at its best when pecan nuts are
mixed with the pineapple in equal quantities. The pineapple
should, of course, be grated and the nut meats should be chopped.
A boiled frosting or a confectioner's sugar frosting should then
be mixed with the pineapple and nuts. A delicious filling that is
a little out of the usual run is made by dissolving one tablespoon
of gelatine in hot pineapple juice and adding one teaspoon lemon juice, sugar to taste and one cupful grated pineapple and chopped pecans mixed. This may be used simply for the filling, the
top of the cake necessarily requiring an ordinary frosting. Mrs.

Davenport.

PRESBYTERIAN COOKBOOK

191

J
516 Commercial Street

E. N.

Emporia^ Kansas

EVANS

Lawyer
Emporia, Kansas
If

You Wish Stylish Gowns, Go

to

MISS LIZZIE COLLETT

Fashionable Dressmaker
Ladies' Tailoring a Specialty
821

ExcKange

W/.

Emporia^, KacrvsaLS

Street

J.

Tel.

827

C O A^ B S

Justioe> of

tho

F*e^ac<

a-rvd

IVotai-y

504

Commercial Street

Office

FL4fc>lic

'Phone

424.

Res. 'Phone 228

PRESBYTER lAJS COOK BOOK

192

The A.

0.

Rorabaugh Dry Goods Co.

Dry Goods^
ovitfitters

Suits

Millinery^ Shoes

Women,

CoaLts

Ja.ckets

Misses and Children

Skirts
First With the

New Things Lowest

Prices

all

Ready

the Time

JoKn Hoffer

to

Wear

Fra>.nkA- Lepper

HOFFER & LEPPER

Tinners
Manufacturers of Galvanized Iron and Copper Cornices, Metalic Skylights, Heating, Ventilating, Roofing, Spouting, Plain and Ornamental
All kinds of Repa.iring promptly attended to.
Ceiling^, etc.
We will be pleased to have you call and get acquainted with us. We
can save you money.
Shop, 104 Ea^st Fifth Ave.
PKorve No 321

D.

W. HAINER.
Druggist

Drugs, Medicines, Paints, Oils, Toilet and

fumery, Books, Stationery, Cigars, etc., etc

603

Fancy

Articles, Fine

Per-

CorrviTverciaLl Street

Commercial Department

of

the College of

Emporia

thoroujjh, practical courses and clean, moral surroundings. The best place in the west to get a tirst-class business education.
For particulars call at otfice or address
A

modern school with

D.

LONG,

Prin.

Emporia, Kansas

Small Cakes
MARGUERITES.
One-half pound blanched almonds, one-half pound powdered
sugar, whites of two eggs. Add to these, sugar and nuts chopped.
Spread on crackcs, brown in oven. Enough for three dozen
Saratoga wafers. Mrs. P. A. Lutt.

MARGUERITES.
One-half cup raisins, one-half cup English walnuts, ground
or chopped fine and mixed with the following:
Cram Dressing For the white of each egg use one tablespoon of thick sweet cream and add confectionery sugar until
the consistency of paste.
Spread on top of salted wafers, put

into

oven and brown to

a delicate

brown.

Mrs.

D. M. Gafford.

SNOWBALL CAKES.
Bake angel food about two inches in thickness. When cold
cut into cub-es and round off corners with scissors. Roll in soft
icing and then shredded cocoanut.
Mrs. R. H. Jaquith.

COCOANUT DROPS.
Two

cups grated cocoanut, or shredded, one cup sugar, two

tablespoons fiour, whites of three eggs, beaten to a stiff froth.
Bake on buttered paper in a quick oven. Mrs. J. O. Graham.

CREAM PUFFS.

Pour

one cup of boiling water over one-half cup of

Stir
butter. While boiling, stir in one heaping cup sift-ed flour.
three eggs in, one at a time, beat until smooth, drop on greased
pans; bake in a moderate oven twenty minutes.
Filling
Put two t-eacups sweet milk in a double boiler; while
heating beat together one egg, one-half cup sugar, one tablespoon
corn starch, one-half cup cold milk; stir until smooth, add to
Sh-ells

PKESBYTEIIIAN COOK BOOK

194

double boiler, let come to

Mrs. E. S. Clymer.
fill.

milk

in

puffs

and

boil, stirring all the time.

Open

JELLY ROLL.
One cup broken

eggs, cup sugar, cup flour, oije teaspoon bak-

Beat the eggs

jelly, one teaspoon vanilla.
add sugar gradually then the flour and baking powder. Bake
in a long shallow pan in a moderate oven; line pan with greasWhen done, turn upside down on greased paper,
ed paper.
spread with jelly and roll. Mrs. B. D. Whitehead.
ing powder, one glass

W'ell,

TARTS.
^One pound sugar, one pound flour, three eggs, one-half pound
k.*^ Rub butter and sugar together, add eggs, flour. .Cut in
three inch squares, sprinkle with cinnamon and sugar.

Mrs.

F.

Bundrem.

TEA CAKES.
One cup

sugar, one-half cup butter, one and three-fourths

cups flour, whites four eggs, two whole eggs, one teaspoon baking powder, one-half cup milk and water, large. Currants. Mrs.
H. S. AVarren.

FRUIT COOKIES.
One and

one-half cups sugar, one cup butter, four scant cups

two-thirds cup chopped seeded raisins, two-thirds cup currants, two-thirds cup chopped nuts, pecans, one-half teaspoon
soda dissolved in one-fourth cup hot water, one heaping tea-

flour,

spoon baking powder, one cup sweet milk, three eggs, beaten
together, three teaspoons cinnamon, one-half teaspoon nutmeg,

one-half teaspoon cloves. Drop with a spoon on buttered pan

Nuts may be omitted if desired. Mrs.
in a slow oven.

and bake
A.

S.

Newman.

FRUIT COOKIES, NO.

2.

and one-half cups brown sugar, one-half

cup white sugar, one teaspoon cinnamon and same of cloves and
Cream the above. One teaspoon soda dissolved in hot
allspice.
water, one pound coarsely chopped dates, one pound English

One cup

butter, one

walnuts, one-half cup raisins, three cups flour, beaten whites of

PKESBYTEKIAN COOK BOOK

three eggs. Bake
Mrs. Richards.

in a

slow oven.

Mrs.

195

Hornaday, Mrs. Ross,

HERMITS.
one-half cups sugar, one-half cup butter, one-half cup
sour milk, two eggs, one cup currants or raisins, one-half cup

One and

chopped nuts, one teaspoon cloves, allspice and cinnamon.

enough to roll. Mrs. J. M. Rhodes.

Flour

NUT MACAROONS.
eggs beaten stiff, two cups sugar, granulated, or
two pulverized, one level tablespoon flour with a pinch of baking powder and one-fifth of a teaspoon cream tartar, three cups
of any kind of nuts, chopped fine, hickory nuts preferred, three
teaspoons vanilla. Butter bake pans and let brown in cool oven.
Mrs. A. G. Gray.

Whites of

six

ROCKS.
One pound English walnuts, one-half pound seeded raisins,
one and one-half cups sugar, one small cup butter, three eggs,
two and one-half cups flour, one teaspoon soda, one teaspoon
cinnamon, one-half teaspoon salt. Drop from a spoon. Mrs. P.

A. Lutt.

NUT

KISSES.

Three eggs, one cup sugar, one cup chopped nuts or cocoanut,
pinch cream tartar. Put whites of eggs and sugar together, beat
thoroughly for thirty minutes, add cream tartar, add nuts, drop
at intervals in well buttered pan; bake in a verj- slow oven.
Mrs. Marshall Warren.

WALNUT

BLACK
>^
cup butter, one and one-half cups sugar, three eggs, one A
teaspoon soda dissolved in two tablespoons boiling water, three
and one-fourth cups sifted flour, one-half teaspoon salt, one teaspoon cinnamon, one cup chopped black walnuts, one-half cup
currants. Cream butter, add sugar slowly, then well beaten eggs,
soda, half the flour with salt and spices, nuts, fruit, remaining
Drop in spoonfuls on buttered tins and bake in moderate
flour.
oven. Mrs. Ida Moore Irwin.
COOKIES.

One

'

PRESBYTERIAN COOK BOOK

196

PEANUT COOKIES.
Two

tablespoons butter, one-fourth cup sugar, one egg, one

teaspoon baking powder, one-eighth teaspoon salt, one-half cup
flour, two tablespoons milk, one-half cup finely chopped peanuts,
one-half teaspoon lemon juice. Cream th-e butter, add sugar and
well beaten egg. Mix and sift dry ingredients; add to the first
mixture; then add milk, peanuts and lemon juice. Drop from a
teaspoon on an unbuttered baking sheet, one inch apart and place
one-half peanut on top each. Bake twelve to fifteen minutes in
Elizabeth Frances Greene, Drexel Institute, Phila slow oven.

adelphia.

"NUT DROPS."
Two

cups light brown sugar, one cup butter, four eggs, three
cups flour, two teaspoons baking powder, two cups hickory nuts.

Mrs.

J.

L. Carter.

SEED COOKIES.
One cup sugar, one scant cup butter, two eggs, one-half cup
sour milk, pinch salt, one-half teaspoon soda, one teaspoon
caraway seed, one-half cup chopped nuts. Mrs. James Smith.

OATMEAL COOKIES.
Two scant cups brown sugar, one cup butter, two eggs, two
cups rolled oats, two cups fiour, one cup chopped raisins, one teaspoon cinnamon, one-half teaspoon allspice, three-fourths teaspoon soda, five tablespoons sweet milk; beat well and drop in
greased pans. j\Irs. C. W. George, Mrs. L. H. Barnes.

OATMEAL COOKIES.
Two cups oatmeal, two cups flour, one cup chopped raisins,
one cup sugar, one cup butter, two eggs, three-fourths tablespoon
Mix oatmeal, flour, salt and soda, chop in
soda, pinch salt.
Beat eggs in sugar, mix with above. Bake
butter, then raisins.
I. R. Ingram, contributed by I\Irs. E. M. Forde.
fifteen minutes.

GRAHAM COOKIES.
xtT

Two

eggs, one cup sugar, one cup butter, one even teaspoon

soda, in six tablespoons sweet milk,.

]\Irs. J. A. NewHn.
quite stiff.

Mix with graham

flour

PKE

B Y TEKI A

COOK

IJ

OOK

197

SOFT MOLASSES COOKIES.

Two

cups molasses, one cup brown sugar, one cup butter,

one cup buttermilk, one teaspoon ginger, one teaspoon soda; stir
together and mix stiff as possible. Let stand over night. Roll
out fairly stiff, spread with sugar and cut with cutter and bake
Margaret Ingram, contributed by Mrs. E. M.
in quick oven.
Forde.

SUGAR COOKIES.
Beat one cup butter to a cream, add two cups sugar and beat
Without separating beat two eggs until v-ery light
and add to the butter and sugar, with one-half cup sweet milk.
Add three teaspoons baking powder to one cup of flour, mix with
the batter; then mix with flour as soft as possible to roll out, the
Margaret Insofter the better, cut and bake in quick oven.
gram.
until light.

GINGER COOKIES.
-

One cup

sugar, one cup molasses, one cup butter, one egg,

one tablespoon ginger, one teaspoon soda dissolved

Mrs. Bundrem.

water.

in

hot

GINGERSNAPS.
One cup

one cup brown sugar, one cup molasses, one

teaspoon vinegar, one teaspoon ginger, one teaspoon soda, one
egg, flour to roll.
Roll thin and cut in squares.
Mrs. Fred
butter,

Protheroe.

DROP GINGER CAKES.

^

One cup

molasses, one cup

brown

sugar, one cup shorten-

ing, one tablespoon ginger, one teaspoon soda, one cup sour
cream, three eggs. Mrs. George Culbertson.

GINGERSNAPS.
Two

brown

sugar, two cups molasses, one cup

Beat well together, set upon stove until it
same of soda,
boils, then add two tablespoons ginger, the
Mix stiff and roll
stirred into four tablespoons boiling water.
thin. Mrs. A. T. Porter.
lard,

eggs, one cup

little

salt.

-^

PRESBYTKRIAN COOK BOOK

198

GINGERSNAPS.
on the stove with twoand let it boil for a
minute or two. Add a pinch of salt. Take a h-eaping- teaspoon
soda, wet it with two tablespoons vinegar; add this and a tablespoon ginger to the molasses and butter after taking from the
Be careful not
stove, and set aside till about two-thirds cool.
I sometimes add a
Roll" very thin.
to mix in too much flour.
Mrs. Norman Triplett.
cupful of nuts, hickory or pecan.

Take one cup molasses and put

thirds cup butter and lard, or

it

butter,

all

GINGER COOKIES.
or sorghum molasses, one cup brown sutwo eggs; beat all together, add one cup hot lard, one cup
hot water, two level teaspoons soda dissolved in water, one

One cup Orleans

gar,

heaping tablespoon ginger, add other spice

Mrs. Anna Hackney.
soft.

if

desired.

Mix

rather

SOUR MILK COOKIES.

Four eggs, one cup

butter,

soda, one-half cup sour milk.

out; sprinkle sugar on top.

two cups sugar, one teaspoon

Mix

Mrs.

as soft as can be handled; roll

T. P. Stephenson.

COOKIES.
One cup

two cups sugar, four cups flour, two teaspoons

baking powder; mix same as pie crust, then add four eggs, one
"No wetteaspoon lemon extract. Bake in a quick oven.
Mrs. O. H. Winegar.
ting required other than eggs."
butter,

COOKIES.

Two

well beaten eggs, one heaping teacup sugar, one gen-

erous two-thirds cup butter, two-third teaspoon soda dissolved

in warm water, flavor to taste.
Flour enough to roll. Mrs. W.
A. Parker.

VIRGINIA COOKIES.
One cup

two cups sugar, two eggs, one-half cup sweet

milk, one even teaspoon soda, nutmeg to taste. Cream butter and
sugar, same as for pound cake, add eggs and beat well, add milk
and nutmeg and lastly soda dissolved in hot water, with flour
enough to roll. Mrs. L. A. Lowther.
butter,

/EXCELLENT
DOUGHNUTS.
One
cup sugar, two eggs, one cup milk,

five

dessert spoons

PRESBYTERIAN COOK BOOK

199

melted butter, nutmeg, two rounded teaspoons baking poAvder.

Mix very soft. Mrs. J. E. Martin.

FRIED CAKES.
one-half cups sugar, one cup sour milk, two eggs,
two scant tablespoons melted butter, one-half grated nutmeg,

One and

one teaspoon cinnamon, on-e-half teaspoon

salt,

one teaspoon

soda; make a little stiflfer than for biscuit, cut with a cooky cutMrs. Sharpe, New York, contributed
ter with hole in the center.

by Mrs. R.

J.

Edwards.

RAISED DOUGHNUTS.
One
egg,

pint of bread sponge, one cup sugar, butter size of an

little

Make

nutmeg.

in soft

dough,

let

it

get quite light, roll

Fry quickly, dip in

these rise a half hour.
powdered sugar while hot. Mrs. D. D. Williams.
out into rings,

let

MOTHER'S CRULLERS.
Two

two tablespoons sugar, two tablespoons melted

butter, one-half cup sweet milk, grated nutmeg to taste, one
Flour enough to make a
heaping teaspoon baking powd r.
Fry, and as taken out roll in powdered sugar.
soft dough.
Mrs. H. Parkman.
eggs,

CRULLERS WITHOUT SHORTENING.

salt, b-eat well, one and one-half cups susponge cake, then add one cup rich milk, not
cream, three cups flour, two teaspoons baking powder. Roll out
The softer thy
in round balls, or rings with holes in center.
can be rolled and handled the better. Fry in hot lard. Flavor

Three eggs,

little

gar, beat as for

with nutmeg

if

desired.

Mrs.

Charles Gardiner.

ANGEL ROLLS.
This recipe will make thirty to thirty-five rolls.
Bake an angel food cake in a pan about twelve by six by
three inches. Let cool, cut in slices as thin as possible, trim off
brown edges, spread each slice with icing, sprinkle with chopped
nuts, roll it up, stick through with a toothpick and stand on
end. When all are done in this way begin with the first ones
and ice the outside, rolling in chopped nuts. A drop of icing
and half a nut makes a nice finish for the top of roll. When
A half pound of shelled almonds
icing has set take out picks.
Mrs. Austin Young.
will make this recipe.

PRKS HYT45H1

200

A N

COOK BOOK

^^Z RICHARDSON'S
"^sWashFilo Floss

We Carry a Full Line of Shwles of

Richardson's
GRAND

PRIZE

Embroidery
THE

Silk

RORABAUGH DRY QOODS

A. O.

CO.

Emporia. Kansas

A. O. U. NA/

The

oldest and best

FRATERNAL BENEFIC-

IARY ORGANIZATION in this country.

OLD RELIABLE. Protect your HOME

It

is

the

with its
SHIELD, for vou wi.ll not always be with your family.
The FATHER and SON should join. Any officer or member will gladly give you information, or
you may address me at Emporia, Kansas.

E.

nf\.

F^ORDE, Grand Recorder

THE HEREFORD MARKET

Dealer in

FRESH, SALT and

614

Commercial street

SMOKED MEATS
.

Phone

24

Frozen Dishes
GENERAL DIRECTIONS.
coarse coffee sack, pound until the himps are
no larger than a small hickory nut. Place the beater in the
freezer and set properly. Pour the pr-epared cream or custard in
the freezer and place the cover on. Then begin to pack the ic-e
and salt, first a layer of ic-e about three inches thick, then a layer of coarse salt and so on, ice last, until the freezer is full. The

Put the

ice in a

proportion is about three-fourths ice to one-fourth salt. After

turning the freezer ten minutes pour off the water and add more
ice and turn again.
Mrs. Charles Jackson.

BISQUE GLACE.
Beat well the yolks of eight eggs and a half pound powdered
sugar, flavor with vanilla, beat light a quart of rich sweet cream
and add to sugar and eggs. Pour in a mold, putting a piece
of paper over mold before putting the cover on to make as tight
as possible.
Pack this in fine ice and salt, cover with a thick
cloth and let stand for three hours, when it should come out
perfectly frozen.
Mrs. Dr. Boynting, Iowa, contributed by
Mrs. W. E. Haynes.

CARAMEL ICE CREAM.

One-half cup corn starch and one pint of milk mixed smoothly, two eggs beaten together, one cup sugar in skillet.
Melt over
fire until perfectly smooth, and stir into hot custard.
Let the
mixture cool, then flavor with vanilla, add two quarts of crearti
and freeze. This makes three quarts when frozen. Clara Jack-

son.

CARAMEL SAUCE.
Put one cup brown sugar in a spider and stir over the fire
until it is a very nice dark brown.
Add boiling water to make
Flavor with vanilla and use it hot. Mrs.
it as thin as molasses.
William B. Irwin.

PRESBYTERIAN COOK BOOK

202

CRANBERRY
Two
sugar.

ICE.

quarts cranberries, four quarts water, three pounds of

Cook cranberries till done, strain and if too strong add

When

more water, and sugar, if not sweet enough.

and when hardly frozen add beaten whites
stand a few hours before using. Canned or
be used instead of cranberries.

Mrs.

of

cold freeze

two eggs.

Let

fresh cherries may-

D. D. Williams.

CHOCOLATE SAUCE.
One cup
spoon

sugar, three-fourths cup milk or cream, one-half tea-

two squares Baker's chocolate. Butter size of

Mix butter and sugar, add milk, let come to
add chocolate, and cook slowly for a few minutes. Miss
vanilla,

large hickory nut.

boil,

Van Deren,

Springfield, Illinois.

CRANBERRY SHERBET.
Pick over sufficient cranberries to measure one pint, add one
quart water and bring quickly to a boil.
Cook until berries
break. Then rub through sieve; measure and add water if needed to make three pints. Return to the fire, with one pound sugar, and stir until sugar is dissolved. Take from the fire, add one
tablespoon granulated gelatine soaked in one-half cup cold water,
stir

and

strain.

tall glasses.

When

cold, freeze to a thick

Will serve about

fifteen people.

mush and

Mrs.

J.

serve in

E. Martin.

FROZEN CUSTARD.
One

quart cream, one quart milk, one cup sugar, two eggs,
two tablespoons corn starch, one tablespoon gelatine. Mix su-

and eggs. Let the milk come to the boil and

add the mixture. Have gelatine dissolved in cold water and add
last, then cook custard for five minutes.
When cool, add to
the cream, add flavoring to taste and freeze. When frozen, but
before packing, add one cup chopped nuts or candied cherries
and stir well. Annie Peoples, contributed by Mrs. George Culgar, corn starch

bertson.

FROZEN FIG PUDDING (Delicious.)

One

pint cream,

two

freezer until almost

stifif.

pints milk and a

little sugar.
Place in
being done chop a pound
Maraschino cherry
of figs, pour over them a wineglassful of
juice and let stand until the cream is ready.
Then add figs, let

While

this

is

PRESBYTEIilAN COOK BOOK

203

the mixture stand in freezer, with plentj' of salt and ice around
freezer until time to serve.

Miss Tillie

MeCamp.

FROZEN PEACHES.
One

quart of p-eaches which have been chopped and mashed

very fine. Two cups loaf sugar with enough water to cover. Boil

few minutes; when cool add to the peaches and freeze.

peaches must be very fine or will be hard when frozen.
William Burgett Irwin.
a

The

Mrs.

FRUIT FRAPPE.
Line a mold with vanilla ice cream, fill the center with fresh
berries or fruit.
Cover with ice cream, cover closely and set in
freezer for half an hour with salt and ice well packed around it.
The fruit should be chilled but not frozen. Mrs. C. B. Jackson.

GINGER ICE CREAM.

One

pint cream, yolks of three eggs, one-third jar, small size,

preserved ginger. Scald the cream and pour over it gradually

Return to the double boiler and cook until thick.
the yolks.
Chop the ginger fine. Add it, and one-third of the syrup to the
custard.
Freeze this mixture, using three parts ice to one part
Elizabeth Frances Greene, Drexel Institute, Philadelphia.
salt.

GRAPE FRAPPE.
One

quart water, one and one-half cups sugar, three cups

grape juice, juice of two lemons. Boil the water and sugar together for ten minutes. Strain through cheese cloth into the
can of the freezer. When cold^ add fruit juice. Pack with ice
and salt, using equal proportions. When the mixture is one-half
frozen, remove the dasher and pack until ready to serve. Scrape
the frozen mixture from the sides of the can and beat well before serving.
Elizabeth Frances Greene, Drexel Institute, Phil-

adelphia.

ICE CREAM.
Whites of six eggs beaten. Roll smoothly pound of powdered sugar and beat with the eggs as for frosting. Add three
quarts of cream or two quarts of cream and one of milk. Flavor
to taste.

Do

not cook.

Mrs. Squires.

PRESBYTEKIAN

204

C-O

OK

BOOK

ICE CREAM.

Two

quarts cream, one quart milk, one pint powdered sugar,

one tablespoon
begun to freeze.

essenc-e;

Mrs.

E.

whites of two eggs, after cream has

M. Carney.

FROZEN PUNCH.
Four cups water, two cups sugar, one-half cup cold tea, onehalf cup lemon juice, one-half cup orange juice.
Will serve
Mrs. Harry Hood.
twelve.

ICE

CREAM AND

FIGS.

cream in sherbet glasses; cut the preserved figs in

small pieces and pour hot water over them to make more juice.
Put a few pieces of the figs on the cream and pour a little of the
Put

ice

juice over them.

]\Irs.

Jonas Eckdall,

LEMON
Two

Jr.

ICE.

quarts milk, one pint cream, one teacup lemon juice,

four teacups sugar, one teaspoon lemon extract.

cream

into freezer;

when they have begun

Put milk and

add lemon

to freeze

and sugar and extract, which have been previously mixed.

Mrs. Morrow, New York.

juice

LEMON
Make

ICE.

lemonade. Strain into the freezer, then add the

beaten whites of two eggs to a quart or little more or lemonade.
Freeze.
Mrs. J. T. Alexander.
a rich

MAPLE ICE CREAM SAUCE.

Cook

maple syrup and a tablespoon butter until it

drops thick. Serve hot over each portion of vanilla or macarroon
ice cream.
Mrs. J. M. Tanner.
a cup of

MAPLE MOUSSE.
One cup maple
in a

syrup, yolks of four eggs, beat together, cook

double boiler until

it

thickens, then put aside to cool.

one pint of cream and add

ten minutes, or
Burgett Irwin.

let

Whip

put in a freezer and turn about

stand in ice for four hours. Mrs. William
to

it,

PKE

HYTE H

N COOK BOOK

205

MAPLE PARFAIT.
mapk syrup and
over the well beaten j'olks of three eggs. When cool
beat it into a pint of whipped cream. Pack in salt and ice for
two or three hours. A cupful of chopped nuts improves the
cream. Mrs. W. H. Richards.
Boil

pour

down

thick three-fourths of a cup of

this

MAPLE PARFAIT.
This

will

serve hxe persons.

Beat yolks of six eggs, add

three-fourths cup maple syrup, put into a double boiler and

stir

about fifteen minutes, or until it makes a coating on the pan.

Beat for a few minutes after removing from the stove. When
cool, stir lightly into one pint of cream whipped stiflf. Pour into
mold or small tin pail and pack in ice and salt, about one-third
salt to ice, and let stand three or four hours. This is very good
without eggs, using one coffee cup of syrup to one quart of
cream, whipped. Mrs. Rankin, jMichigan.

ORANGE SOUFFLE.
Two cups sugar, pour over it one-half cup cold water and
boil until a thick syrup. Have beaten the yolks of five eggs, pour
syrup over the eggs; have soaked one-half box gelatine in one
cup cold water and one pint of orange juice. Mix and begin
to freeze; when partly frozen, add one quart of whipped cream
and finish freezing. Mrs. Allen V. Davenport.

RASPBERRY SHERBET.
one box gelatine, four lemons, four cups
Cook berries and press out the juice, add sugar
and dissolved gelatine, lemon juice and water to make six quarts.
Freeze. Miss Ethel Ward.

Four boxes

berries,

granulated sugar.

APRICOT SHERBET.
can California apricots run through a colander, twothirds the same can of suga''. one quart milk. Add the sugar to
Mrs. James King, Tothe fruit, then add the milk snd freeze.

One

peka.

ORANGE CHERRY SHERBET.

Juice of three and grated rind of

two oranges.

Juice of

two

PRESBYTERIAN

206

C'-O

OK

BOOK

lemons, thre pints sugar, one small bottle Maraschino cherries,

whites of two eggs. Make the sugar into a syrup with three
quarts water; when cool rub the rinds into a little of it until
thoroughly mixed. Then add the rest of the syrup and juice;
when partly frozen add the partially beaten eggs and the cherries quartered.
This makes a gallon. Mrs. W. E. Day, Dayton,
Ohio, contributed by Mrs. J. M. Tanner.

ORIENTAL SAUCE.
Two

cups maple syrup boiled until it begins to thicken.

fire and add one-half cup each of chopped Englishwalnuts, seedless raisins and candied cherries, cut small. S-erve
hot over vanilla ice cream. Mrs. J. M. Tanner.

Take from the

PEACH SHERBET (Without

Freezing.)

In a pint of water boil one-half cup tapioca and one cup su-

gar until clear; use double boiler, stir often, add juice of onelemon and a pint of sliced peaches; six minutes before taking
Put in cool place, when beginning to harden
from the fire.
Serve with
stir in quickly the well beaten whites of two eggs.

whipped cream.

Mrs. Nellie Pemshon Morgan.

PEACH ICE CREAM.

Two

two quarts morning milk, three cups

two tablespoons vanilla, one and one-half dozen ripe
peaches, peeled and pressed through a colander, then sweetened
to taste. Whites of two eggs, beaten stiff. This will make two
quarts rich cream,

sugar,

gallons.

Mrs.

J.

R. Peters.

PINEAPPLE SHERBET.
Two

quarts milk, three cups sugar, dissolve the

the milk, juice of six lemons, one can grated pineapple.
on and fruit in when nearly frozen. Lucy Ross.

sugar in
Put lem-

PLAIN ICE CREAM.

Three pints cream, one quart new milk, pint powdered suMrs. C. B.
gar, whites of two eggs beaten, tablespoon vanilla.

Jackson.

STRAWBERRY SHERBET.
One

quart red strawberries, one pound sugar, one quart

wa

PKKSBYTEHIAN COOK BOOK

ter, juice of

one lemon.

207

Boil the sugar and water together for

and mash them. When

over th-e berries and strain. Freeze and
remove the dasher and then add the following meringue. Beat
the white of one egg until frothy, then add one and one-half
tablespoons powdered sugar. Beat until very stifif; repack the
Mrs. Dr. Boynting, Cherfreezer and let stand an hour or two.
iton, Iowa, contributed by Mrs. W. E. Haynes.
six minutes, add

syrup

is

lemon

cold pour

juice to berries

it

THE THREE

ICES.

Three lemons, three oranges, three bananas, three cups water,

three eggs, whites only; three cups sugar makes the ice very
sweet; unless the oranges are quite sour, would use but two and
one-half cups sugar. Boil water and sugar together a few minutes.
When cool add fruit and last add the whites of the eggs
and freeze. Retta T. Lowther.

PEACH MOUSSE.
Rub through
cupful and a

enough mellow peaches to measure one

Soak one-quarter box gelatine in one-quarter

a sieve

half.

of a cupful of cold water, stand over hot water until dissolved,

then add the peaches with one cup sugar and one teaspoonful
lemon juice. Stir occasionally until quite thick, add one pint
cream which has been whipped to a ^olid froth and turn lightly
through until set. Pack in a mold, cover and bind the seam
with a strip of buttered muslin and pack in ice and salt for three
hours. Mrs. J. M. Tanner.

PKESBYTEKIAN COOK BOOK

208

The Only Celery Food

in whicli celery forms an important

part its no-arishing qiinlities of a marked character.
It acts admirably upon the nervous system recommended f orwakefuluess rheumatism and neuralgia.

The only food

I
I

PRICES
D9
WHEAT FLAKE CELERY

FOOD

i
?/i

*.

^
S

^
^
^
f

^
%
^i
*
%

i*

its principal ingredients, it helps to

regulate the bowels; a restorative in debility of the
digestive organs and has a direct effect upon the
kidneys. It s a food not a medicine. Served hot
or cold.

Celery one of

Palatable Nutritious Easy of Digestion

and Ready to Eat

My
lOA

(^ 0/(2^ ^, /
^'i. cZ CD. </i^<i<!/

signature on

every package.

A Cook Book containing 76

using the Pood mailed

For sale by

free to

all

excellent receipts for

any address.

leading Grocers.

PRICE CEREAL FOOD CO., Chicago

^
^
X
^
^
%
%

^
i
^
I

Emporia Harness Company

409

Commercial Street

Carry a Complete Lirve of Ha.rness, SaLddles, Robes,

Blankets arvd Whips

FLEMING & POTTER

West Fifth Avenue

Livery, Sa.Ie, Feed aLnd BosLrding Statbles

Carriages, Baggage Transfer, Funeral Car, White Heaise and Wagonettes

EverytKing Flrst-cIaLSS
Open

all

the time; calls answered day or aight.

Telephone

61

Beverages
PLAIN FRUIT PUNCH.
Juice of three lemons, juice of one orange, one pint grape
Mrs. J. M. Tanjuice, one small cup sugar, one pint ice water.

ner.

STRAWBERRY NECTAR.
Boil to a syrup

two cupfuls water and four cupfuls sugar.

Boil for ten minutes.

Add

to the syrup while hot four cupfuLs

same quantity of juice expressed from fresh fruit, juice of ten oranges and two cups grated pineapple.
Let stand for half an hour, strain and add four quarts
Sweeten to taste, but be careful not to get it
of ApoUinaris.
too sweet. Mrs. Ella F. Longenecker.
of canned strawberry juice or the

LEMONADE.
Juice of two lemons to one orange, sweetened to taste.

Mrs. Jaquith.

RASPBERRY VINEGAR.
Put your raspberries

in a

dish and to every

two quarts of

Let it stand covered for twentyfour hours, then strain and add one pound of sugar to each pint
of juice. Boil a few minutes and when cool, bottle. If you would
like it sharper add more vinegar and it will not hurt it to stand
longer than the twenty-four hours. Jennie Kingan.
berries put a pint of vinegar.

KUMISS
One

quart skim milk, two tablespoons sugar, one-fifth yeast

Heat the milk in a double boiler. Dissolve the yeast in a

water and mix it with the sugar and lukewarm milk. Put
the mixture into strong bottles and cork them tightly and tie
down the corks with a strong twine. Shake the bottles thoroughly and place in a refrigerator to allow the mixture to ferment slowly. After three days lay the bottles on their sides;
Five days are required to perfect the ferturn occasionally.
cake.
little

pre[sbytekian cook book

210

mentation, and then kumiss

is

at

its

best.

Elizabeth

Frances

GrC'Cne, Drexel Institute, Philadelphia.

SWEET GRAPE

JUICE.

and cover grapes with cold water and bring to

a boil. Do not boil. Turn into a jelly bag and drain over night.
Do not squeeze. Measure one quart of juice to one-fourth quart
Mrs. A. S. Newman.
of sugar, boil, skim to clarify, and seal.

Wash,

strip

FRUIT PUNCH FRAPPE.

One dozen kmons,

four oranges, two cans pineapples, shred-

ded, six eggs, yolks beaten very light, also whites beaten

stiff

thing so they float on top. One gallon water,

sugar to taste. Fill glasses with cracked ice and pour punch over
Place a good-sized piece of ice
it; if too rich add more water.
Mrs. Carney.
in the punch bowl.

and put

in the last

GRAPE

JUICE.

Pick one peck of ripe purple grapes from the stems and bring
to a hard boil in one quart of water; strain through a cloth but
do not squeeze. To one gallon of juice add two quarts of water
and one pound of sugar. Seal as soon as it comes to a boil. Mrs.

T. E. Rankin.

FRUIT PUNCH.
One dozen
pint

lemons, two quarts water, four cups sugar, one

mashed strawberries, one pint crushed red raspberries, one-

half pint pineapple cut fine, one-half pint

a leaf of mint cut fine.

Mrs.

F. C.

Maraschino cherries and

Newman.

PINEAPPLE LEMONADE.
Boil one cup of sugar and one cup water until

it

threads, then

add one cup grated pineapple and juice of two lemons. Add sugar and ice water to suit taste before serving Mrs. J. M. Tan-

ner.

NECTAR.
six oranges, sweeten to taste,
add the juice of a small can of pineapple, broken bits of ice and
pour over the whole two quarts of water. Mrs. T. H. Dinsmore.

Take

juice of six

lemons and

t: iS

BV TE K

A N C (^ O K

15

OOK

211

EGGNOG.
Break the yolk of one egg into a glass, add three teaspoons
powdered sugar and beat with egg till very light, add one-half
cup good cream; then beat the white of the egg to a stiff froth
and stir into cream and all. Add flavoring. Mrs. O. H. Win-

egar.

COCOA.
One can

Baker's cocoa, one pint sugar, one pinch salt, threefourths cup milk, one-fourth water, or half water and half milk.
Reduce cocoa to paste well mulled, add water and cook in a bath,
stirring constantly to prevent the oil

from separating.

Add

salt

and sugar melted, turn in the hot milk and serve with whipped
cream. The sugar added too soon darkens this beverage. This
makes a gallon. Miss M'Louise Jones.

BOILED COFFEE.
Allow one tablespoon ground coffee to each cup of water and
one extra "for the pot"; mix with a little egg, moisten with cold
Set on back of
water. Pour over this freshly boiling water.
stove or low gas flame and let come slowly to the boil. Remove immediately and drain. Mocha and Java make the best
blend coffee. In making a quantitj', it is better to put the coffee
in a thin bag.

Mrs.

D. F. Longenecker.

COFFEE.
One pound

mixed with three pints cold water, cleared

with the whites of two eggs. Put on stove where it will gradually come to the boil, then add same amount of boiling water
and boil twenty minutes. Remove from the fire and drain. This
makes twenty-five strong cups. Birdie Council.
coffee

TEA.
For Oolong or English Breakfast

tea,

use one teaspoon tea

Scald teapot, put in tea and pour boiling

Let stand in a warm place seven minutes before

to a cup of water.

water over

it.

serving.

CHOCOLATE.
One and

one-half squares Baker's chocolate, four tablespoons

sugar, one cup boiling water, three cups milk, few grains salt.

PRKSBYTEKIAN COOK BOOK

212

Scald milk, melt chocolat-e in small saucepan over hot water, add
sugar, salt, and gradually boiling water; when smooth, place
on range and boil one minute; add to scalded milk. Beat two
minutes, using Dover egg beater, when froth will form, prevent-

scum which is so unsightly.

Miss Sabra Whitley.

ing

Serv-e with

whipped cream.

ICED COCOA.
Make

stronger than usual and when cool

put in the ice box until thoroughly chilled. Chopped ice m.ay be
added.
Just before serving, add a little vanilla.
Sw-eetened
whipped cream may be served on top. "Good Housekeeping."
the cocoa a

little

ICED COFFEE.
thoroughly any well made cofifee, serv-e with sugar and
cream, -either plain or whipped. A dessert spoonful of vanilla ice
Chill

cream

is

a great addition to this or iced cocoa.

j\Irs. J.

M. Tan-

ner.

ICED TEA.
Four teaspoons

two cups boiling water. Put tea in a

china or earthen teapot which has been scalded. Pour on freshly boiled water and let stand on back of range for five mintea,

utes.

Strain into glasses one-third

flavor

is

finer

by

chilling this

full

of

cracked ic-e. The

In making a

infusion quickly.

quantity of iced tea, where above instructions are impossible,

make a strong infusion of tea, strain and cool. Add to iced

water according to

taste,

at

serving time.

Miss

Sabra Whit-

ley.

CHRISTMAS PUNCH.
Grate the yellow rind from four lemons and six oranges, and
add it to four pounds of sugar and two quarts of water. Stir unStrain and
til the sugar is dissolved and boil for ten minutes.
cool; add the juice of the lemons and oranges and tvi^o tart baked apples pressed through a sieve. When wanted for use put a
small block of ice in the punch bowl, pour over the syrup, add
one pint of grape juice, a pint of ginger ale, and enough effervescing water to make it palatable. Good Housekeeping.

PKESBYTERIAN COOK BOOK

213

The

Best of Recipes

will fail unless

you have the proper stove

A Superior or

Ga rland

to

cook them with

Stove

Will Never Fail to Give the Utmost Satisfaction

BRIDGE,BEACH&CO

'^SUPERIOR''

The
is

Detroit Gasoline Stove

equally as pleasing.

These

stoves are sold in

Emporia

only by

HAYNES BROTHERS
618-622 Commercial Street

PRESBYTERIAN COOK BOOK

214

F. S.

..LANDS

BENNETT

BOUGHT AND SOLD.

FARM LOANS AT CURRENT RATES

EXCHANGES OF MERCHANDISE, LIVE STOCK,

FARMS AND CITY PROPERTY A
SPECIALTY

To Renters and Men

of

Limited Means

am

prepared to

make

very easy payments on good farms

With courteous treatment and prompt attention

solicit a

to business, I

share of your patronage

OFFICE: 423

COMMERCIAL STREET

OVER MORRIS'S DRUG STORE

C. H.

DABBS

F.

The Lenox

A.

TOTSCHE

Restaurant

419 Connnercial Street

Everything

New and

First-class

Tables for Ladies and Children

Lunch and Short Order

EMPORIA. KANSAS

Confections
"A

wilderness of sweets."

Milton.

CHOCOLATE MARSHMALLOW FUDGE.

Make a chocolate fudge; when just ready to remove from
stove add marshmallows. When melted, remove from stove and
beat until it begins to stiffen. Pour into pans and cut in squares.
I. R. Ingram, contributed by Mrs. E. M. Forde.

MARSHMALLOW FUDGE.
Put one cup cream and two cups pulverized sugar

in

iaf-\
the chaf

ure
ing dish, stirring gently to avoid scorching, until the mixture
Now add one-fourth pound chocolate, stirred
begins to boil.
Boil mixture for about ten minas needed until all is melted.

add one and one-half

the flame and
beat briskly for five or ten minutes, then pour it in a buttered
pan containing one-half pound of cut marshmallows and onequarter pound chopped pecan nuts scattered through. Blanche
utes, testing a little in cold water, then

cups butter and

stir until

well mixed.

Take from

Miller.

FUDGE.
Two cups sugar, one cup water, one tablespoon molasses and
butter size of a hickory nut; stir until sugar is partly dissolved,
then boil on a slow fire until it forms a soft ball when dropped
into cold water, or until it begins to hair when dropped from
a spoon.
Remove from the fire and let stand while you shave
oflf one-fourth bar of Baker's chocolate and pick out nut meats.
Set candy pan into cold water, add chocolate and vanilla and
Mrs. T.
stir until it is nearly ready to pour before adding nuts.
E. Rankin.

FUDGE.
Two

cups sugar, one cup milk or cream, one square Baker's

PRESBYTERIAN COOK BOOK

216

chocolate.

If

milk

is

used add one large spoon butter,

Boil seventC'Cn minutes, stirring constantly, and before

pour into buttered pans.

chocolate.

If

cream fudge

is

it

flavor.

grains,

wanted, leave out

Ethel

Ireland.

like the

above recipe and add cocoanut or nuts but no

WHITE FUDGE.
Make

chocolate.

\
\

Grace Thomson.
DIVINITY.

Three cups white sugar, one cup cream, three tablespoons

white syrup, (Rock Candy Drip). Cook until it will form a soft
Stir while cooking; take off
ball when dropped in cold water.
Put on board and knead; work in
fire, flavor and stir until stiff.
Form nut rolls and slice. Miss Maude
nuts, figs or dates.
Young.

DIVINITY.

Three cups granulated sugar, one cup milk, one cup white
molasses.
Cook until a little dropped into water forms soft
balls.
Then add cupful of nuts and beat until hard. Mold in
deep pan.

Miss Nell

Hamilton.

HEAVENLY HASH.

Two

cups granulated sugar, one cup cream, one cup white \

syrup, or one cup maple syrup. Boil until a little dropped into
cold water forms a soft ball. Beat until cool, pour into buttered
pan and cut in squares. Olive Duer, contributed by Mrs. Rob-

ert

King.

NOUGET.
Six cups sugar, two pounds English walnuts or almonds, one
cup water, one pint glucose, whites of six eggs. Boil sugar,
water and glucose together until it threads from spoon. Pour

over the well beaten whites of eggs same as for boiled icing, beat
hard all the time. When partially cool work in the nuts, pour inIt is better to let stand over
to a mold lined with a wet cloth.
night before using. Miss Blanche Hainer.

CREOLE PRALINES.
One pound

of

brown

sugar, one-half

pound freshly

shelled

'

PRESBYTERIAN COOKBOOK

217

pecans, on-e tablespoon butter, four tablespoons water. Set the

sugar to boil and as it begins to boil add the pecans, cut some
into fine pieces, others into halves.

Let

all

boil until the

mix-

ture begins to bubble; stir constantly until the syrup threads,

which it will do in about two or three minutes; they will thus

be cooked light and flaky. Have ready a damp or buttered
marble slab or dish. Take a kitchen spoon and drop the mixture into cakes on the slab, spreading out with the spoon and
rounding them into a neat round cake about a quarter of an inch
thick.
Let them dry and then take a thin knife and gently raise
them from the slab. Any kind of nuts or cocoanut can be used
Mrs. Wibley.
for these Creole confections.

PINOCHL
Two cups brown

sugar, one cup milk, and half a cup butter.

.Cook until it stays together in water, then add half a cup of nuts
and beat until creamy. Miss Nell Hamilton.

PRALINES.

Two

pounds "C" sugar, one-half cup milk, one tablespoon vinegar, one teaspoon vanilla. Cook until waxy when dropped into
water. Remove from fire and beat until it begins to cream, then
add one and one-half pounds (before shelling), of pecans chopped
rather fine; mix them in thoroughly, spread in pans and cut in
Mrs. Robert King.
squares.

CREAM CANDY.
Three cups granulated sugar, three-fourths cup white rock
syrup, one pint cream. Boil until it makes a soft ball in cold
water, cool a few minutes, then beat until it grains and pour into
buttered mold.
Cut down like Turkish cream candy. Nuts
improve this. Mrs. W. H. Richards.

MAPLE CREAM CANDY.

One

cupful maple sugar, one cupful granulated sugar,

two

teaspoons vinegar, butter size of a walnut, one cupful boiling

water.
Boil sugar, vinegar and water until it stiffens in cold
water, then add butter and pour into buttered pans. Pull as soon
Mrs. W. H. Richards.
as it is cool enough to handle.

PRESBYTEBIAN COOK BOOK

218

CREAM LOAF CANDY.

Boil one-half pint of granthreads and pour over the
beaten whites very slowly, stirring all the time; then boil one
pint granulated sugar and half a pint of glucose in a little water
until it threads or is brittle when dropped in water, and pour over

Whites of three eggs beaten

ulated sugar in a

little

stiff.

water until

it

the above sugar and eggs and beat all until almost cold, then
add flavoring and nuts (and coloring if desired), and stir in well.
Then turn on a greased paper and form in a loaf, and set away
Mrs. Jessie Giersch.
to cool and harden.

BUTTER-SCOTCH.
Eight tablespoons molasses, six tablespoons brown sugar, four
Boil until it is
tablespoons butter, two tablespoons vinegar.
hard in water, add a pinch of soda. This can also be made of
maple syrup and white sugar. Mrs. Kendig.

BUTTER-SCOTCH.
One cup

molasses, one

good teaspoon vinegar.

cup sugar, one-half cup butter, a

H. Ruth

Boil until brittle in water.

Jeremy.

PEANUT BRITTLE.
Dissolve one coffee cup of granulated sugar

in

a saucepan,

use no water. You may stir to assist dissolving and keep it from
burning; if it threatens to burn, lift from stove a second. The
instant sugar is dissolved pour in three-fourths coffee cup of
chopped peanuts; mix rapidly, as it hardens quickly. Pour in
two buttered pie tins, spread with knife as it should be a rather
It is better to make
thin sheet. When cold break into pieces.
only this allowance at one cooking, as it is easier to handle.

Mrs. Robert King.

MOLASSES TAFFY.
One cup brown

sugar, one cup molasses, butter size of wal-

Cook until brittle, when dropped in water. Before taking

from stove add teaspoon of vanilla and pinch of soda the size of a
Stir well and pour into puttered plates to cool, then pull.
pea.

nut.

Jennie

Kingan.

BUM BUM.
Get ten cents' worth of glucose.

Put the following

in

two

PRESBYTERIAN COOK BOOK

219

pans: First pan, two cups sugar, three tablespoons glucose, one
cup water; second pan, two and one-half cups sugar, one cup
glucose, one and one-half cups water. While these are cooking
beat whites of three eggs stiflf. The first pan is done first; pour
The
it over whites of eggs and beat thoroughly and tlavor.
second pan, when done, add it to the whole. Continue beating
until too stiff to pour, then put into buttered pans and smooth
with spoon. Be sure to boil the mixtures five minutes after they
begin to thread. If desired beat in two-thirds cup of cocoanut
or nut meats. Helen Thomson.

PUFFED RICE BALLS.

cups Sunbeam syrup, one cup sugar. Boil until it makes
Take puffed rice enough to
a medium hard ball in cold water.
mix well with the candy and form into balls. Sunbeam syrup is
the best as it is light colored. Helen Tanner.

Two

HONEY

BOY.

Four quarts of pop corn when popped. For the candy take
two cups white sugar, one and one-half cups molasses, five teaspoons butter. Boil the candy about five minutes after it makes
a long hair. Then pour it on the pop corn and stir until it is mixPlace a white cloth on the table and pour this
ed together.
candied pop corn out on it. Mold into layers. Stewart Thom-

son.

FONDANT (For

Icing or Candy.)

One pound

granulated sugar, one-half pint water in granite

dish, bring to a boil.
Do not stir. Boil ten minutes, test in
cold water.
If it rolls between fingers without sticking, set

Then begin to" stir with wooden

become white and soft and easy to handle. Nuts,

aside to cool to blood heat.

spoon.

It will

raisins, figs or

any

fruit

flavoring to suit fruit.

may

I.

be used for
R.

filling

or covering.

Ingram, contributed by

Any

IMrs.

E.

M. Forde.

MAPLE SUGAR CANDY.

One cup maple syrup, one-half cup granulated sugar. Boil
until brittle when dropped in water.
Add nuts or cocoanut if
desired.

I.

R. Ingram, contributed

by Mrs. E. M. Forde.

220

PKESBYTBKIAN COOK BOOK

ORANGE

STICKS.

Cut orange, or grape fruit, rinds into long thin strips, leaving on as much pulp as possible. Put into a saucepan and cover
with cold water. When it comes to a boil, change the water on
oranges three times (if grape fruit five times), the last time,
draining well. Make a syrup in this proportion: To four medium-sized oranges take two cups granulated sugar and one-half
cup water. When it comes to the boil, put the rinds in and
When done, lay out on a
boil slowly until clear and tender.
towel and when cool enough to handle roll in granulated sugar.
This quantity of syrup will do for two grape fruit. Left over
syrup is nice for flavoring or for candy. To slice oranges, cut

them

contents out, then cut them

Burgett Irwin.

in halves, take the

Mrs. William

in strips.

CRYSTALLIZED VIOLETS.
Pick the petals one by one from the flowers and put them
Drain on a sieve. Make a fine syrup equal in bulk to
in water.
the flowers. Skim it and add the flowers; let the syrup boil up
about seven times. Remove from the fire, let stand till the
sugar forms a coating around the petals. Then drain them. Separate such as adhere to one another, spread them on a paper for
an hour or so till perfectly dry and then put in boxes, lined
with waxed papers, and keep in cool dry place. For crj^stallized
rose petals, proceed in exactly the same manner as for the vioThese dainty confections are expensive to buy, but so easlets.
ily prepared when directions are carefully followed.
Mrs. Wib-

ley.

rRESBYTERIAN COOK BOOK

"Kaw

221

"Sunburst"

Chief"

When vou see either of the above names on an article,

BEST.
be assured that the quality IS OF

THE

You

-KA^V CHIEF" and -'SUXBUBST" Brands

will find

on
California

Canned Fruit

California Dried Fruit

Columbia EiverEed Salmon

Canned Cove Oysters
Canned Vegetables--!'^ rarietie>t
Canned Condensed Milk
Canned Pineapple

"KAW

at all stores

the following goods:

Extracts Pm/' Fruit Flavors

Ground Spices 0/" E.rcellent Quality
I\o\iTThat Makes Good Bread
Coffee

and Tea TAs^ ExMlarate the

^^ Refresh the Body

j/^-,^,,

And Numerous Other Goods

CHIEF" Represents the Highest Quality

"SUNBURST"

Represents the Best Standard Quality

Every "'Kaw Chief anil "Sunburst" item bought is guaranteed to

please. You take no chances. They are guaranteed to the retailer, whicl*
protects the consumer, and in itself is assurance of their sterling quality.
'

The Theo. Poehler Mercantile Company

LAWRENCE==EMPORIA, KANSAS

J.JAY BUCK

SAM'L

S.

SPENCER

LAW orricE

BUCK R SPENCER
OVER EMPORI* NATIONAL BANK
POST OFFICE BOX

The

EMPORIA, KANSAS

*9*

STAK GROCERY
S. T.

WILSON & SON,

Sells the Best of

Fresh Nuts a Specialty

Proprietors

Everything
Emporia, Kansas

PRESBYTERIAN COOK BOOK

222

A Talk to the Point by

Man on

the

You want

to

Oven Door

the

Then

buy a good range.'

let us

show you the

Si^^uueABXJE.
The "Stay Satisfactory'RaAge

It has superior features to all others. Duplex draft dampheavy asbestos lining, pin extension water front, polished
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A FULL LINE OF DRUGS

506 Commercial Street

Emporia, Kansas

Pickles and Catsups

"Variety the very spice of

life,

that givs

it

all its flavor."

Cowper.
It is generally understood that pickles can be bought ch-eaper
than they can be made, nevertheless, there is always a certain
amount of satisfaction is using homemade preparations, as by
this means the quality of the article can be assured beyond all
question. In making pickles, care must be taken that the vegetables and fruit used for the purpose are procured at the right
season, that they are perfectly sound, not over ripe. The vinegar must be of the best quality. White wine or the best cider
vinegar should be used. In making them, enameled or stone vesPickles should always
sels and wooden spoons should be used.
be kept in glass or stone jars.

CUCUMBER PICKLES.
When
half a bushel of cucumbers.
and sprinkle dry salt over them, half a pint for a
hundred medium-sized cucumbers, and cover again with boiling
water. This brine must be boiled and poured ovei- the pickles
for seven mornings counting the first boiling, one. The eighth
daj', let them stand on the back of the stove where they can be
kept hot without boiling, for several hours in weak vinegar.
When they look plump, wipe dry and pack in jars with the spices, and cover with- boiling vinegar, one-half pound each of white
and black mustard seed, one-half ounce each allspice, red an'd
black pepper, mace, a little onion, cinnamon, horse-radish, celery seed, caraway seed, scant. Mrs. W. E. Day, contributed by
Mrs. J. ]\I. Tanner.
Pour boiling water over

cool, drain,

CUCUMBERS

IN BRINE.

one inch of stem to the cucumbers and wash

well in cold water. Make a brine of salt and water strong enough
to bear an egg; put your cucumbers in this as you gather them
each day from the vines. Place a weight upon them sufficient

Leave

at least

PRESBYTERIAN COOK BOOK

224

them under the brine. When wanted for use, take out
necessary and soak them two or three days, or until the
Place a
salt is out, then pour boiling spiced vinegar over them.
few pieces of horse-radish root in to make brittle. Mrs. R. B.
to keep

what

is

McGahey.

MUSTARD PICKLES.
Chop fine one pint good-sized cucumbers, one of onions, one
head cabbage and six red peppers. Add one pint small cucumbers, also very small onions, leaving whole. Sprinkle with half cup
Take one cup susalt and let them stand twenty-four hours.
gar ,two quarts vinegar, one tablespoon dry mustard, three of
white mustard seed, half ounce white celery seed and half a
cup flour. Mix dry mustard and flour in a little cold vinegar.
Then add the rest of the vinegar, sugar, mustard seed and celery
seed and let come to a boil. Seal and put awaj-. Mrs. Mars-

land.

MUSTARD PICKLES.
Take small cucumbers, onions, beans and cauliflower in proportions desired; wash and sprinkle on them a teacup salt to one
gallon of boiling water. Pour the water on them and drain the
brine off and scald it two mornings, pouring it back scalding
hot. The next morning scald in clear water, put in prepared vinegar.
For two quarts of vinegar use one and one-half pounds
sugar, one-half pound ground white mustard.
Scald vinegar,
mix mustard in cold vinegar until smooth, then add sugar and
vinegar to that in the kettle, scald again but do not boil, stir
or the mustard will stick. Pack the pickles in jars and pour the
vinegar over them either hot or cold. Mrs. S. R. Taylor.

MUSTARD PICKLES.
One

quart of small cucumbers, green tomatoes, large cucumbers, chop fine small white onions, four green peppers, four stalks

one cauliflower. Soak all the vegetables except tomatoes,

one cup salt, three quarts water for'tv/enty-four hours.
For tomatoes, make a brine with two cups salt. Drain vegetables,
adding fresh brine, and cook until soft but not broken. Mix one
cup flour, two cups sugar, six dessert spoons mustard, teaspoon
each turmeric and paprika, then add one cup water and three of
vinegar. Cook directly over heat five minutes then in a double
celery,

in brine of

PRESUYTERIAN COOK BOOK

225

boikr one-half hour. Pour over vegetables and when boiling

Elizabeth Frances Greene.
hot, jar and seal.

CHOPPED PICKLES.
One

irt\
gallon cabbage, one gallon green tomatoes, one quart
onions, two or three green peppers, all chopped fine. Sprinkle
salt over the tomatoes and let stand awhile, then drain off the

water and put

in the

other ingredients, then add four tablespoons

ground mustard, two tablespoons powdered ginger, one tablespoon cloves, one tablespoon mace, one tablespoon cinnamon,
three pounds sugar, three ounces turmeric powder, one ounce
celery seed. Mix well, cover with good vinegar and boil slowly
till tender.
Mrs. Woodard.

HIGDON PICKLES.
One peck green

tomatoes, twelve onions, eight or ten green

peppers, chopped fine, sprinkle with salt, drain dry, add one-half
pound white mustard seed, four dozen whole cloves, one and
one-half pounds sugar, one ounce turmeric, one ounce celery seed,
seven pints vinegar. Boil vinegar and sugar together, let cool,
pour over and mix two tablespoons ground mustard, one table-

spoon sweet

oil.

Put

in glass jars.

Mrs.

H. A. Gilchrist.

SPANISH PICKLES.
Two

large heads cabbage, seven green peppers, three dozen

small onions, two quarts green beans, one large head cauliflower,
three dozen small cucumbers, sliced; put all in salt and water over
night. In the morning drain off and add one ounce celery seeds,
one-half ounce turmeric, one-half pound mustard, one-half pound
brown sugar, vinegar to cover. Cook slowly about two hours
Mrs. A. B. Quinton, Topeka, Kansas.

GREEN TOMATO PICKLES.

One peck green tomatoes

sliced, six large onions sliced, one

over both, mix thoroughly and let stand over night;
pour off liquor in morning, pour three quarts water over tomaDrain and throw liquor
toes and boil for twenty minutes.
away. Take three quarts vinegar and two pounds sugar, two
tablespoons each allspice, cloves, ginger, cinnamon, mustard;
stir well through the tomatoes and put away in stone jars.
Mrs. Mary Johnson.

teacup

salt

PRESHYTEKIAN COOK BOOK

226

SWEET GREEN TOMATO PICKLES.

Eight pounds of green tomatoes sliced rath^^r thin, add'fonr
pounds brown sugar, let stand until rather juicy. Then put over
fire and boil slowly until tomatoes are tender; heat a quart of
cider vinegar with a kvel tablespoon cloves, several blades of
mace and two sticks cinnamon. Pour over the tomatoes and
cook a quarter of an hour longer. Cool and put in jars and tie
up well. Mrs. J. P. Ross.

FAVORITE PICKLES.
One

quart raw cabbag-e chopped fine, one quart boiled beets,

chopped fine, one cup sugar, tablespoon salt, one tablespoon
black pepper, one-fourth teaspoon red pepper, one cup grated
horse-radish; cover with cold vinegar and keep from

air.

Mrs.

Tressler.
,

TOMATO

RELISH.

tomatoes chopped fine, drain over night, six

onions chopped fine, seven red peppers, two cups chopped celery,
three pints vinegar, two pounds brown sugar, two cups salt, two
ounces white mustard seed, one ounce cinnamon; no cooking.
Mary A. White.

One peck

ripe

PICKLED BEANS.
The beans should be gathered young. Place in strong brine;
when turning yellow, remove and wipe dry; boil the vinegar with
two ounces whole pepper and one ounce each ginger and mace,
Pour this over the beans, add one
to each quart of vinegar.
spoonful soda; do not seal until cold. Mrs. Arnold.

CAULIFLOWER PICKLES.
For twelve heads cauliflower use five quarts vinegar, five cups
brown sugar, six eggs, one bottle French mustard, tv/o tablespoons ginger, a few cloves of garlic, one-half teaspoon cayenne
pepper, two green peppers, butter size of an eg^, one ounce pulverized turmeric; beat well together eggs, sugar, mustard, ginger
and turmeric. Then boil ten minutes in vinegar with garlic and
peppers. Boil cauliflower in salt water until tender. Place carefully in jars

T. Porter.

and pour

in the boiling

mixture and

seal.

Mrs.

A.

P H E

B Y T EKI A N

COOK HO O K

227

GREEN TOMATO PICKLES (Sweet.)

One peck green tomatoes

sliced the day before you are ready

them through and through with salt, not
too heavily. In the morning drain of the liquor that will drain
from them. Have a dozn good-sized onions rather coarsely
sliced.
Tak'C a suitable vessel and put in a layer of sliced
tomatoes, then one of onion and between each layer sprinkle the
following spices: Six red peppers chopp-ed coarsely, one cup sugar, one tablespoon ground allspice, one tablespoon ground cinnamon, one teaspoon cloves, one tablespoon mustard; turn over
three pints of good vinegar or enough completely to cover them.
Boil until tender: This is a choice recipe.
Mrs. Dennis Mad-

for pickling, sprinkling

den.

PICKLED BEETS.
Take the beets, ckanse and boil three hours. When cold, peel
and slice into a jar and cover with vinegar prepared in the following manner: Boil half an ounce each of cloves, pepper, mace
and ginger in a pint of vinegar. When cold add another pint and
seal.

Mrs. T.

Ridgely.

PICKLED ONIONS.
Small silver skin onions, remove outer skins, so that each is
white and clean. Put them into brine for two days; bring vinegar to a boiling point, add a little mace and whole red peppers
and pour hot over the onions, well drained from the brine.
Mrs. Schaffer.

WATERMELON

PICKLES.

Prepare rind, then pour over a boiling hot solution of weak

alum water to cover and let stand twenty-four hours. Wash and
boil until tender in clear water; make a syrup of equal measures
of sugar and vinegar, two sticks cinnamon, cloves, ginger; boil
melon in syrup until clear and then seal. Mrs. J. McM. Tay-

lor.

CUCUMBER CATSUP (Cold.)

Twenty-four green cucumbers, pare and grate se\'en onions,
three red peppers, chop fine and drain two or more hours; add
three teaspoons black pepper, four of salt and one quart of vinWhite wine vinegar is the best. Mix all thoroughly and
egar.

PRE'SBYTEKIAN COOK BOOK

228

bottle at onc in small bottles

ed on cold meats.

Mrs.

and

Nellie

seal with

wax.

Very

fine serv-

Pemshon Morgan.

SWEET PICKLE CUCUMBERS.

cucumbers

Slice

make

salt to

and stand

in

half-inch slices, pack in one gallon jars,

in

stand twenty-four hours; drain off brine

cold water a short time and drain. Take one quart
brine,

1-et

cucumbers in this unDrain all this liquor off and save for another time;
then make a syrup of one pint vinegar, one pint sugar, one-half
teaspoon cloves, allspice, whole spices and one teaspoon
Let stand for
cassia buds; when boiling pour over the pickles.
tw-enty-four hours, drain and bring syrup to a boil and pour over
again for twenty-four hours. Put all together and let boil; dip
pickles out and put in jars, let syrup boil ten minutes then pour
of vinegar, one-half cup sugar and cook
til

tender.

When

over pickles.

cold,

cover with paraffine before sealing.

Mrs. John A. Moore.

RIPE PEACH PICKLES.
Pare the peaches and drop in vinegar that has been boiled with
one teaspoon allspice, one cup sugar to each quart of vinegar,
twelve cloves, three large sticks cinnamon; tie spices in cloth
before boiling. Mrs. M. H. Parkman.

SALTED CHERRIES.
can
with half-stemmed cherries, add
spoon salt, then fill jar with cold vinegar. Seal tight.
cellent relish.
Mrs. E. G. Eustis.
Fill

quart

An

tea-

ex-

HIGDON PICCALILLI.
One peck green
chop
hour

all

fine,

press

tomatoes, twelve onions, ten green peppers,

dry and sprinkle with salt; boil one-half

add one-half pound white mustard

ounce turmeric, one povmd brown sugar, one ounce celery seed.
When cold add a large tablespoon
mustard and two of salad oil or butter. Mrs. S. R. Taylor.
in three quarts vinegar,

seed, one dozen cloves, one

CHILI SAUCE.
Twenty

large red tomatoes, three onions, five peppers, half

red and half green, chopped

fine,

three cups viiiegar, six table-

PUESBYTKKIAM COOK HOOK

spoon sugar, three tablespoons
cloves, three teaspoons cinnamon;
H. A. Loy.

229

two tablespoons whole

salt,

boil thr-ee

hours slowly.

Mrs.

CHOWCHOW.
One

gallon of chopped cabbage, four onions, two pounds sugar, one quart vinegar, one tablespoon black pepper, two table-

spoons allspice, celery seed, mustard seed and ground mustard.

Let cabbage and onions stand in salt and water two hours.
Then drain and put in kettle with spiced vinegar, and boil. Mrs.

C. K. Judd.

CHILI SAUCE.
Thirty large ripe tomatoes, scald and peel, ten large onions,
four large red peppers; chop all together fine, then add twentytwo tablespoons granulated sugar, five tablespoons salt, seven
teacups cider vinegar; boil one and one-half hours or until thick.
Mrs. George R. Jones.

CHILI SAUCE.
Five large onions, eight green peppers, chop fine thirtj^ ripe
tomatoes peeled and cut; five tablespoons sugar, three of salt,
three cups vinegar, boil all together two and one-half hours;
Mrs. H. A. Gilchrist.
bottle and seal.

CHILI SAUCE (Without

Cooking.)

two cups chopped onions, one cup

chopped celery, one cup horse-radish grated, two cups brown sugar, four green peppers, four red peppers, one cup salt, six cups
vinegar, two tablespoons allspice; chop tomatoes and let stand
over night to drain. In the morning mix all together and place

One peck

in glass jars.

ripe tomatoes,

Mrs.

E. G. Eustis.

TOMATO
One

CATSUP.

gallon tomatoes, strained, six tablespoons

salt,

thre table-

spoons black pepper, one tablespoon cinnamon, one tablespoon

cloves, two tablespoons allspice, one and one-half pints vinegar
boiled down one-half. One peck tomatoes will make one gallon,
Mrs. Schaffer.
strained.

OIL PICKLES.
One hundred cucumbers

sliced fine.

Put one cup

salt

on these

PRKSBYTKRIAN COOK BOOK

230

and soak three hours. Drain ofif dry and mix with three pints
small onions sliced fine, one ounce ground white pepper, two of
white mustard seed, on-e of celery seed, small piece of alum, one
pint olive

oil.

Cover with cold vinegar.

TOMATO
Slice ripe

tomatoes enough to

Mrs.

Grabendike.

CATSUP.
fill

two gallon

jars, salt lightly

twenty-four hours.
Add three medium-sized onions, cook and strain. To one gallon
of strained tomatoes add one pint of good cider vinegar, one-half
cup sugar, cooked till thick. Then add one teaspoon cayenne
pepper; fill bottles, add one whole clove to each bottle and seal.
Mrs. G. W. Wilcox.

and

let

stand until they

ferment,

possibly

COLD TOMATO CATSUP.

One-half peck ripe tomatoes, one cup chopped onions, one cup
white mustard seed, scant one-half cup salt, one-half cup sugar;
remove seeds and chop two red peppers fine, ten stalks celery
chopped, two teaspoons black pepper, one tablespoon cloves,
one tablespoon cinnamon, one quart cider vinegar. Chop tomatoes fine and strain; mix thoroughly. Let stand two days and it
Mrs. F. J. Dale.
is ready for use.

QUINCE SWEET PICKLES.

Choose

Scrub with a
yellow quinces of fine flavor.
small vegetable brush to remove the down, wipe dry and cut out
any spots or decayed
portions.
Slice, without paring, into
ripe,

rounds a fourth of an inch thick, leaving in both core and seeds,

unless imperfect, then weigh.
Put the fruit, a thin layer at a
time, in a steamer or colander over boiling water, cover closely
and steam until it is perfectly tender, then place in a stone jar.
Make a syrup of four pounds of sugar, a pint of vinegar of
medium strength, a pint of the water over which the fruit was
steamed, an ounce of stick cinnamon, a heaping tablespoon of
allspice berries, and a level tablespoon of whole cloves to seven
pounds of the fruit. Then proceed as directed above.

PKESHYTERIAN COOK HOOK

231

RALSTON BLUE CROSS CERE \LS

'111.

IT>(j}n^1 (hiality

tRIDBlt CAKES. MurriWS

Ooe Pinl.MlSlWS'"

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to 'Us

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for Descriptive Booklet and

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TOPEKA, KANSAS

WHITE HOUSE COFFEE

is

undoubtedly the purest and most perfect blend of

that can be obtained it has made the ex()res

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"Boston Roasted Coffee a synonym for perfection in every
home and public place where good coffee is the uniform rule"

J. F.

Willis

KENNEY, SPECIAL AGENT

& Company

Insurance, All Kinds, Real Estate Bargains

Surety Bonds
413 Commercial Street

Emporia, Kansas

PRESBYTERIAN COOK BOOK

232

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Rich American Cut Glass.
Pressed and Blown Glassware.

White and Decorated English Earthenware

Plain and Decorated Lafnps.
Carvers and Silver Plated Ware.

See our complete lines and eret our prices and you will realize how it is
possib e for us lo show such larsre assortments and maintain such a SU-

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Emporia, Kansa-s

All of che element-' of nerfec ion are combined

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CO.,

circular

Middletown, Conn.

MONUMENTS

chief characteristic of a monument should be simple,

dignified beauty. We have them.

Low

Satisfactory

Prices

The Emporia Monument

310

illus.trate'l

Co.
Phone

Commercial Streei

^r/ipicyyw ar^pr^

c;

PIANO SCHOOL
882

Work

MECHANIC STREET

PHONE

EMPORIA, KANSAK
Senu roR Catax-ooi-e

I-IT

42

Canned

Fruit and Jellies

HINTS FOR CANNING.

Instead of heating glass jars before filling, rinse them out
thoroughly with cold water but do not wipe them. Fill as always to overflowing, then seal tight. Not one jar will break
in the proc-ess and time and labor will be saved. When canning
tomatoes, add three tablespoons of lime water to each quart of
tomatoes while they are cooking and this will prevent fermentaFor this solution, put a lump of slaked lime the size of a
tion.
goose egg in a quart jar and fill with water. Stir until lime is
dissolved.

HINTS FOR MAKING JELLY.

For your

jelly

bag make

huge cornucopia of double cheese

cloth properly scalded; place a

broom handle over

the backs of

two chairs in a room free from dust. Hang the bag over this by
two stout loops; pour in the hot fruit and let hang all night. The
weight of the

fruit will extract

every drop of juice;

when

fill-

ing jelly glasses, place a silver spoon in the glass to prevent

breaking, then pour in jelly and remove spoon; cover with paraffine to prevent molding.

TABLE FOR CANNING FRUIT.

Quantity sugar per quart.

Ten minutes, six ounces.
Apples Ten minutes, six ounces.
Crab Apples Twenty-five minutes, eight ounces.
Berries Six minutes, four ounces.
Gooseberries Eight minutes, eight ounces.
Cherries Five minutes., six ounces.
Currants Six minutes, eight ounces.
Sour pears, (whole) Thirty minutes, eight ounces.
Peaches Eight minutes, four ounces.
Plums Ten minutes, eight ounces.

Time

for boiling

Apricots

TKESBYTEKIAN COOK BOOK

234

Fifteen minutes, six

Ten minutes, ten ounces.
Quinces Thirty minutes, ten ounces.

Pineapple, sliced

ounces.

Rhubarb

CANNED CORN.
Cut corn from the cob, press into glass jars till no air remains
in jars, seal up tight, lay in wash boiler till almost full, laying
something in bottom of boiler to protect cans; boil three hours.
When done take old rubbers ofif, put on others, wrap in papers;
set in a cool place, be sure corn is fresh and not too old.
Mrs.

W.

E. Hillerman.

CANNED CORN.
from the cob as much well tilled green corn as -iesired,
measure it and put on to boil.
Dissolve one and one-fcurtli
Slice

ounces of tartaric acid

in

one pint of water.

When

the corn

reaches the boiling point add to each pint one tablespoon of this
solution, and can. When opened for use add one pinch of soda
before dressing for table.

Mrs.

C. K.

S.

CANNING TOMATOES WHOLE.

Select

iin-e

rows in a preservCover with boilthoroughly heated through. Pack

tomatoes, scald, skin and

laj' in

ing kettle, placing stem end gf vegetable down.

ing water and cook until fruit

Mrs.

J.

new

is

cans and cover with the boiling liquid.

M. Tanner.

closely in

Seal.

tin

TOMATO PRESERVES.
Scald and peel carefully small pear shaped tomatoes, not too
and put their weight
in sugar over them; let stand over night, then pour off all the
juice into a preserving kettle and boil until it becomes thick;
add the white of an egg, then the tomatoes and boil until transripe; prick with needle to prevent bursting

parent.

sliced thin

B.

piece of ginger root or one

and cooked with the

lemon to a poundof fruit,

improve it. Mrs. R.

fruit, will

McGahey.

TOMATO

PULP.

Take small tomatoes, wash and

into preserving kettle

and

cut out

boil until fine.

any

defects.

Rub through

Crush

a sieve to

PRE

BYTE K

N COOK

1?

OOK

235

Return to the kettle and bring to a

The water that first runs through
sieve throw away as it makes pulp too thin. This may be used
Mrs. J. M. Tanner.
for soups, salads or catsups.
remov-e skins and seeds.

good

boil.

Seal in

new

cans.

CANNING APPLES AND QUINCES.

Pare and cut equal quantities of apples and (luinces. First
cook the quinces in sufficient water to cover them, till they are
tender. Take them out and cook the apples in the same water.
Put in a jar or kettle a layer of quinces, then of apples till all are
Pour over them a syrup made of half a pound of sugar to
u.sed.
a pound of quinces, dissolved in a little water and let stand over
night. The next day heat them thoroughly and seal in cans.

Mrs. McGahey.

CHOPPED APPLE PRESERVES.

Take good sour apples, pare and chop fine as mince meat.
Take equal weight of sugar, boil until apples look clear. Use a
few pieces of ginger root and lemon, pineapple, quince or

namon

for flavoring.

Use the

fruit,

resembles imported sweetmeats and

F.

not flavorings for

will

this.

keep for years.

cin-

This
Mrs.

M. Keeler.

ORANGE MARMALADE.
oranges and one lemon, peeling and all,
one-half quarts
of fruit allow one and
water. Set aside for twenty-four hours, then boil very hard for
hours,
Set aside for another twenty-four
forty-five minutes.
weigh again and to each pound of fruit add one pound sugar, then
add juice of another lemon, boil fiercely again for forty-five minThis will make twelve glasses.^Mrs. L. D.
utes, skim often.

Wash and slice six

thin.
To each pound

\,

Jacobs.

/
/

PLUM AND APPLE

JAM.

After canning plums there is often some left, not enough to

fill a can.
A very nice jam can be made of this by putting it
through a sieve and adding the same quantity of good apples
cooked. Sweeten to taste and put in a very little cinnamon and
Cook an hour, then tie up in jars when cold. Mrs. M.
cloves.

Johnson.

PRESBYTERIAN

236

('()

K BOOK

CONDE SAUCE.
pound seeded
five pounds sugar, one
one pint water. Cut plums in equal pieces and cook all
forty minutes, then add grated rind and juice of three oranges
and cook thirty minutes longer. Mrs. Brown, Eureka Springs,
Arkansas.
Five pounds plums,

raisins,

CHERRY PRESERVE.
Take May cherries, pit them, pour scalding water over them
drain. Use three-fourths pound sugar to one pound of cher-

and

Boil until clear but not too strong.

gest the ch-erries whole, can eat the jam.

ries.

meats.

Mrs.

F.

Many who
This

is

cannot divery nice with

M. Keeler.

GINGER PEARS.
Use hard pears

for these.

Peel, core

and

slice thin.

the fruit, using three-fourths of sugar to one

pound

Weigh

of

fruit.

Juice of four lemons, slice the lemons in thin pieces, one-half

pound ginger root and one pint of water; boil one hour. This

proportion is for ight pounds of

ed by Mrs. Davenport.

fruit.

Mrs.

DeLang. rontribnt-

PRESERVED PEARS.
Select smooth, sweet pears of a kind which will not break
when cooked; pare, halve and remove the cores, drop in cold

water as you pare. Put a little over one quart of granulated

sugar into your preserving kettle, add just water enough to
moisten the sugar; when warm put into this two quarts of pears,
let them cook very slowly for several hours; when th-e syrup is
thick dip the preserves into glass cans and seal. Mrs. Donald'

son.

CANNED PEACHES.
Pare, cut in half and stone, taking care not to break the

fruit,

and drop in cold water as pared. Allow a heaping tablespoon sugar to each quart of fruit, scattering it between the layWhen every
Fill your kettle and heat slowly to a boil.
ers.
piece of fruit is heated through,' can and seal. Put a cup of water
in the bottom of the kettle before packing it with fruit, lest the
lower layer should burn. Alma McGahey.

li

BYTEU

N COOK BOOK

237

STRAWBERRY PRESERVE.
One heaping

pint of sugar; put just

then put in berries and
sugar until three pints of each. Boil twenty minutes ov-er hot
(If right,
fire, then pour in platter and set in sun for eight hours.
This is delicious to serve
roll up and place in cans; cold seal.)
Mrs. Hutchinson, Garnett.
in winter with whipped cream.

enough water

pint of berries, one

1-evcI

in kettle to dissolv-e sugar,

CITRON AND QUINCE PRESERVES.

Pare and cut the citron in inch pieces, boil hard in middling
strong alum water for thirty minutes, drain and boil in fresh
water till the color is changed and they are tender. Wash carefully the quinces, pare, quarter, core and halve the quarters; boil
the cores and parings in water to cover them for one and onequince to the
half hour; remove them and add the prepared
liquid. Boil, and when they begin to be tender add the citron and
three-fourths pound white sugar to every pound of fruit. Mrs.

Herbert.

ELDERBERRY BUTTER.
Three pints of apple sauce made of tart apples, put through
a colander and made very fine, five pints of elderberry juice cooked and strained the same as for jelly, six pints of sugar or, if desired, sweeter. One pint of sugar for each pint of fruit, cook unMakes about one gallon of butter. Mrs. William B.
til thick.

Irwin.

ORANGE MARMALADE.
Five pounds oranges, two lemons, eight pounds sugar,

five

quarts water; put water on fruit and boil down until thick. Then
add sugar and boil until it jellies. Slice oranges very thin in
preparing them. Mrs. Jonas Eckdall.

CONSERVE.
Three pint bowls of rhubarb cut in small pieces, three oranges,
grated rind and pulp, three pints sugar, one pound English
walnuts.
ber.

Cook

together' without water.

Mrs.

Carrie Jones Sau-

PRESBYTERIAN COOK BOOK

238

APPLE JELLY.
Choose tart spicy apples, wash, peel and quarter, using core
and peeling when perfect. Boil these separate and strain. Place
all in bag to drain.
To every pint of juice use three-fourths cup
sugar; place over fire and let boil until when dropped in cold
water it will become hard. Remove and pour into jelly glasses.

Mrs. T. Jones.
GRAPE JELLY.
remove grapes
remove and pour
obtained use one cup

Jelly grapes should be only partly ripened fruit;

from stem and put

in kettle to boil;

For every pint of

into cloth to strain.

sugar; boil until done.

Mrs.

when

Place

juice

in glasses

soft

and seal with paraffine.

M. Arnold.

ORANGE MARMALADE.
Two pounds of bitter oranges, two lemons, or if only sweet
oranges be bought, use three lemons. Nine pounds crystallized
sugar, fourteen breakfast cups water. Take rinds from fruit and
slice as thin as possible, into fine chips.
If skins are very thick
cut part of the white pith and throw it away; slice thin the
oranges can be bought, use three lemons. Nine pounds crystallized
cups of water and washing well before throwing pips away. Place
chips of peel and fruit and the fourteen cups water, including the
cup that contains pips, into porcelain or granite iron kettle and
boil gently one hour, then set aside in cool cellar for twenty-four
hours, then put on fire and let come to a boil. Test in usual way
Put in your jelly glasses,
to see if it stiffens, if so it is done.
cover with paper brushed with white of an egg. Mrs. W. H.

Roberts.

FRUIT JAM.
very tender, pour in bag and let all
to the juice, and boil until it
will rope from the spoon. Then add the pulp which has been put
through a colander, stir while letting it boil. Mrs. M. E. Snyder.
Boil any kind of fruit

the juice drain

from

it.

till

Add sugar

SPICED GOOSEBERRIES.
To
sugar,

ten pounds gooseberries take seven and one-half

two

pints

vinegar,

three

tablespoons

pounds

cinnamon, other

spices

if

R*E S B Y T E U

desired; cook until thick

about one hour.

COOK BOOK

AN

239

enough not

Serve with meats.

Mrs.

to run on plate;
Davenport.

QUINCE HONEY.
Five large quinces, five pounds sugar, one quart water, grate
quinces after paring into the water, add the sugar and boil twenty-five minutes.

Mrs.

J.

A. Moore.

240

PKESBYTEItlAN COOK BOOK

THIS

BOOK WAS PRINTED

EMPORIA
GAZETTE
WHAT DO YOU THINK OF

IT?

To Remove
Character of
Stain

CoflFee,

Tea

Method of Removing

Agent

Hot Water

Place stained part over bowl and p)our boiling water

through from a height.
Rub spot with glycerine; wash.
Dilute egg yolk with little water, rub spot thoroughly, wash out with cold water before laundering.

Chocolate
Glycerine

Egg Yolk

Boiling water

Fniit

Stains

Sulphur

Spread stained part over bowl, pour water through.

Moisten with cold water, hold over furnace of burning sulphur.

Milk

Soak stained {X)rtion in sweet milk, then wash.

Dip in hot tallow, let remain awhile, then wash.
Salts of Lemon Pour salts of lemon or Javelle water on stain, allow
Javelle water
to remain a few minutes, then wash thoroughly.

Ink

TaUow

Lemon

MUde

Paint

Soap & chalk

Rub with lemon juice,

Rub with soap, scrape

Alcohol

Soak

Lard

Rub

thoroughly with lard before laundering.

Turpentine

Rub

thoroughly with turpentine.

lay in strong sunshine.

chalk over it, rub in well, lay
on grass in sunshine. Repeat if necessary.

Machine Oil Cold water

in alcohol, rub.

a cloth rub from outside toward center.

washable fabrics use soap with cold water.

In

Wax

Absorb't paper Place absorbent paper on goods, press with hot

iron.

Blood

Salt and water Soak in a solution of salt and cold water.

Cold raw starch Rub on wet and allow to dry.

Perspiration

Soap Solution Place in soap solution

Hard to remove.

With

Expose

Scorch
Iron Rust

Lemon

juice

and

salt

to strong

in strong sunshine. Persevere.

sunshine for

few hours.

Squeeze lemon juice on spot, sprinkle with salt and

Repeat if necesand expose to strong sunshine.
sary.

of

Tartar

Moisten rust
boil.

Wagon
Brass

Gr'se Lard

spot,

rub with cream of tartar, then roll

tepid water and bring to a

cloth tightly, place in

Rub

The

rust will disappear.

well into stain, then wash.

INDEX
SOUPS AND COCKTAILS.
Oyster Cocktails
Grape PVuit Cocktails

13
....

Orange Cocktails
Prune Cocktails
Clam Cocktails

13
13

13

Directions for Soups

Bouillon

14
15
15
15
16

Clam Soup
Oyster Soup
Vegetable Soup
Chicken Soup

Tomato

13

16

without

Soup,

meat

16

Tomato Soup, with onion

Cream of Celery Soup ...
Bean and Tomato Soup
.

Bean Soup
Pea Soup
Asparagus Soup
Pea Puree
Corn Soup
Sour Cream Soup
Vegetable Soup
Eggballs for Soup
Noodles
Croutons
Caramel for Soup

16
17
17
17
17
17
18
18
18
19
19
19
19
19

OYSTERS.
Pigs in
Blanket,
with
sweet potato croquets..
Creamed Oysters
Oysters on Toast
Fried Oysters

23
21
21

21

Scalloped Oysters
Oyster Celery
Oyster Patties
Creamed Oysters
Baked Oysters
Bread Patties

22
23
22
21

22
22

FISH.
General Directions
Sauces for Fish

25
31
26
30

Baked Fish
Boiled Fish
Fried Fish
Boiled Salmon

30
26
26
28
27
28
28
30

Kedgeree
Scalloped Salmon
Salmon Loaves

Fried Frogs
Fish Rolls
Hollandaise Sauce

Tartar Sauce
Sauce Tartare
Delicious Sauce

31
31
31

Salmon Loaf
Salmon Turbot
Fish Turbot
Fish Chowder
Fish in Ramekins

27
28
25
25

26
28
28
30
28

Halibut a la Creole
Codfish Soufifle
Canned Lobster
Codfish Balls

POULTRY AND GAME.

Directions and Sauces

Roast Turkey
Roast Goose
Baked Mallard Ducks

....

33
33

33
35

Chicken Noodles
Chicken Dumplings
Pressed Chicken
Smothered Chicken

Baked Squab or Quail

35
35
35
35
...

"6

Chicken Pie
Chick-en Turbot
Chicken in Ramekins ....
Steamed Fried Chicken
.

34
34
34
34

Fried Quail

36
36
36
37

Squab on Toast
Squab Pie

Browned Rabbit

MEATS AND RELISHES.

Meats and Relishes
Directions for Cooking

39
.

Hamburg

Steak
Beef Steak Smothered

39
42

in

Onions

42

Fried Sweet-breads
Fried Calf's Brains
Broiled Sweet-breads

42
42
....
43
Browned Hash
45
Scrapple
45
Stuffed Mangoes
45
Loin of Veal With Dressing 40
Liver
Bacon
Creamed
and
40
Fillet of

Beef With Mush-

room Sauce

40
40

Roast of Beef
Ragout of Beef
Pie to

41

Accompany Roast

Beef

Baked Leg

of

Mutton

....

Mock Duck

41
41
41

Stew
Meat Pie
Jellied Meat
Marbled Meat
Nut Meatose
Meat Loaf
Pressed Meat
Breaded Tongue

41

Irish

47
48
47
48
44
45
45
43
43
43
44
44
44
44
48
48
48
46
46
46
46

Veal Loaf
Veal Cutlets

Maryland Baked Ham ...

Pickled Pork
Sausage
Noodles
Polish Baked Noodles....
Yorkshire Pudding

To Dry
Chile

Beef

Con Carne

Mint Sauce
Caper Sauce
Horseradish Butter
Cream Mushroom Sauce.

BREAD.
Directions for Making

...

Potato Beer
Whey Bread
Bread
Coffee Bread
Nut Bread
English Loaf
Spiced Bread

Whole Wheat Bread

Ralston Health Bread

Brown Bread
Brown Bread
Boston Brown Bread
Rolls

Brown Bread with

or Nuts

Graham Gems
Bread Gems
Graham Crackers
Corn Bread

....
;

53

53
54
54
56
54
56
56
56
57
57
58
57
58

Raisins
58
59
59
60
60

Southern Corn Bread

Beaten Biscuit

Tea Biscuits
Baking Powder
Good Biscuit

60
60

....

Biscuit

61
61
61
61

Soda Biscuit

Good Friday Buns

Cinnamon Buns
Rusk

Lunn Muffins
Rice Muffins
Corn Meal Muffins
Cream Muffins
Vim Muffins
Waffles
Griddle Cakes
Graham Griddle Cakes

Sally

Buckwheat Cakes
Delicious Fried

Milk Toast

Mush

....

62
62
62
63
63
63
64
64
65
65
65
65
66
66

VEGETABLES.
Directions for Cooking

6g

Table Directions for cooking

Sauce for Veeetables

Asparagus
Fried Apples
String Beans
Baked Beans
Lima Beans
Beets

....

69
69
70
70
70
70
71
71

Potato Puffs

Fancy Baked Potatoes

...

Hubbard Squash

74
78
78
79
79

Mashed Turnips
To Peel Tomatoes
Baked Tomatoes
Stuffed Tomatoes

72
72

Cream Slaw

"JZ
'j'i
']2)

Rice Spanish
Turkish Pilaf

Creamed Potatoes
Browned Potatoes

^Z

cooked
Cold Slaw Dressing

Savory Rice

Tiny Green Onions

Stuffed Peppers

"JZ

^2
72
72
^2

Salsify

79
74
74
74
74

Cauliflower
Stuffed Onions

Potato Balls
Potatoes O'Brien
Potatoes an Gratin
Potato Chips
Escalloped Potatoes
Maryland Sweet Potatoes
Southern Sweet Potatoes.
Scalloped Sweet Potatoes
Green Peas
Escalloped Peas
Egg Plant
Spanish Dish

Creamed Beets
Cooked Kraut
Cooked Cabbage
Creamed Cabbage Cooked
Creamed Cabbage
Un-

Boiled Green Corn

Scalloped Corn
Corn Oysters
Fried Green Corn
Boiled Carrots

Spinach

How

to Boil Rice

75
75
75
75
75
75

76
76
76
TJ
76
"JJ
"JJ
"JJ

78
78
78
78
80
80
80
80

SALAD.
General Instructions
Chicken Salad
Mayonnaise Dressing

Tomato

Salad

Ham

Salad
Tomato Salad
Oyster Salad

85
85
85
86

Cold Slaw

Tomato

Salad, half

mourn-

ing
Fruit Salads

86
86
87
86
86
87
87

Banana Salad
Nut Salad
Salmon Salad
Fruit

Salad

Bean Salad
Fruit

83

Salad

Green Salad
Aspic Jelly
Waldorf Salad
Lettuce
Salad Dressing
Salad
Asparagus Salad
Potato Salad
Aspic Jelly
Tongue in Aspic
Cabbage Salad
Peanut Salad
Salad Dressing
Cream Salad Dressing
.

Fruit

Mayonnaise

Dressing
French Dressing
Salad Dressing
Colorings and Garnishes
Salad

89

90
90
90
91
91

90
91
91

92
93

PASTRY,
Directions

for

Making..

95

Mince Meat

90

Puff Paste
Plain Pastry
Apple Pie
Pumpkin Pie
Pumpkin Pie
Raisin Pie
Cocoanut Pie

95

96
96
96
97

Pie

97
97
98
98

Custard Pie
Pie

Transparent Tarts

Martha Washington Pie..

Cream Short Cake

Individual

Cream
Cheese

Cream
97

Sponge Cream
Cream Pie
Orange Pie
Chocolat-e

Best IMince Meat

100
Mince Meat without meat 100
Cocoanut Pie
100

98
98
98
99

Strawberry

Shortcakes
Peach Shortcake
Shortcake

Pie
Pie
Pie

100
lor
loi
loi
loi
loi
loi

Buttermilk Pic
Strawberry Pie
Scotch Shortcake
Pineapple Pie

Lemon
Lemon

Pie
Pie
Pieplant Pie
Berry Pies

J02
102
102
103

Grandmother's

Molasses

Pie

99
99
99

103

Mince Pie
104
Thanksgiving
Pumpkin
j\Iock

Pie

104

DESSERTS.
Fruit Bavarian Cream....
with Fresh Fruit.

107
107
Imperial Cream
107
Nut Cream
108
Maple Charlotte Russe... 108
108
Coffee Jelly
Snow Pudding
108
Custard with Strawberries 109
Lemon Snow
109
Caladorice Cream
109
Bird's Nest Pudding
109
Jellies

Orange Blanc Mange....

Apple Porcupines

Lemon Foam
Lemon Jelly
Orange

Jelly

no
no
no
no
no
in
in
in
in

Meringues
Pineapple Sponge
Charlotte Russe
Pineapple Sponge

Strawberry Fig Whip

Cold Rice Dessert
Coffee

Cream

Buttercup Jelly
Cranberry Foam
Chocolate Blanc Mange..
Veiled Beauty
Baked Apples

Snow Pyramids
Almond Blanc Mange....
Almond
Blanc
Mange
Bitts

114
114
114
114

Rice Souffle
Orange; Cream
Spanish Cream
Pineapple Tapioca
ding
Maple Junket
Swiss Pudding
Crystallized

112
112
112
112
113
113
113
113
113

Pud114
115
115
115

Fruit

PUDDINGS.
English

Plum Pudding..

117

Blower House Plum Pudding

English

Plum Pudding.
Transparent Sauce
Hard Sauce
Creamy Sauce
Maple Sugar Sauce

...

117
117
118
118
118
118

Raisin

Puff

122

Nut Pudding

123

Bread and Apple Pudding

Chocolate Pudding
Cold Cabinet Pudding ....
Baked Apple Dumplings..
Marshmallow Pudding
Snow Pudding

123
123
123
124
124
124

Orange Sauce

Snowball Sauce
Fig Pudding
Fruit Pudding
Graham Pudding

18

119
119
120
120
119
119
119
120

Raisin Pufif
Suet Pudding
Duff

Woodford Pudding
Steamed Pudding
Chocolate Pudding
Black Pudding
Fruit Pudding
Fruit Pudding
Peach Sago
Quaking Pudding

121

120
121
121
121
121

122

Cocoanut Pudding:
Delicious Pudding
Grape Roll

125
125
125
Tapioca Pudding
125
Apple Tapioca
126
Prune Pudding
126
Cranberry Pudding
127
Cottage Pudding
127
Cherry Pudding
127
Fraina Pudding
127
Date Pudding
128
Rice Pudding
128
Lemon Cream Pudding... 127
Orange Pudding
128
Empress Pudding
128
Trilby Pudding
129

FRITTERS.
Fritters

131

Vanity Fritters
Green Corn Fritters

Pineapple Fritters

131

Celery Fritters

Apple
^^

132

^'^"4 ^['""'^
^P,
Chicken Fritters

Directions

Fritter

131

Fritters

Preseryed Plum Fritters.. 132

Pineapple Sauce
132

132
133
133
'^^
133
133
133

Oyster Fritters
Crust

Cups

CROQUETTES.
How to Make Croquettes
Veal Croquettes
Macaroni Croquettes
^,
^,
Chicken ^
Croquettes
Salmon Croquettes
Custard Croquettes
Oyster Croquettes
.

135

Sweet Potato Croquettes. 137

135

Croquettes a la Josephine
Chicken and Sweetbread
Croquettes
Rice Croquettes
Rice Croquettes

136
,

136
136
136
137

Lizzie's

137

I37
137
138
Croquettes. 138
Sauce
138

Ham

Croquette

SANDWICHES.
Making
Cream Cheese and Parsley
Directions for

Sandwiches

Onion Sandwiches
Olive Sandwiches

Nut Sandwiches
Filling for Sandwiches
Ribbon Bread
Hot Sandwiches
Nut Sandwiches
Bean Sandwiches

....

147

Lettuce Sandwiches

Cucumber Sandwiches

149
....

149

147

Club Sandwiches ....'... 149

147
148
148
148
148
148
149
149

Lamb Sandwich
Maple Sandwich
Pinola Sandwich
Hot Cheese Sandwich
Dessert Sandwich
Nut Ginger Sandwich
Chicken Sandwich
Ham Sandwich

149
149
150
150
150
.... 150
150
.

151

CHEESE AND MACARONI.

Cheese

Pudding

141

Scalloped Cheese

141

Cheese
Cheese
Chese
Cheese
Cheese

Souffle

141

Balls

141

Fonca

142
142
142

Dreams
Straws

Cheese Straws
142
Cheese Balls
142
Baked Macaroni and Oysters

143
143
143
144
144

Macaroni and Cheese ....

Macaroni with Chicken
Macaroni and Cheese ....
Spanish Macaroni
.

EGGS.
Plain

Omelet

Feather Omelet
Rice Omelet
Omelette Souffle

Creamed Eggs

for

Lunch

Egg Turnovers
Jellied

Eggs

153
153
154
154
153
153
154

Deviled Eggs

I54
154
Eggs Baked -with Cheese. 154
Creamed Eggs
155

Egg Toast

Date Omelet

155
155
155

Eggs
Poached Eggs
Fried

CHAFING DISH DEPARTMENT.

Creamed Oysters

157

Oyster Omelette
Celeried Oysters
Fried Oysters
Panned Oysters
Boston Oysters
Waldorf Oysters

157

Fricasse of Dried Beef.

159
Codfish and Eggs
159
Sweetbreads with Peas
159
Poached Eggs with Toma160
to Sauce
India Curried Onion .... 160
160
Brown Eggs
160
Lenox Babbit
160
Glorified Rarebit
.

157

158
158
158
158
159
158
158

Creamed Salmon
Creamed Chicken
Chicken Terrapin

Baboon

161
161

Golden Buck

QUANTITIES.
Quantities

163

to

165

How

to Serve

Dinner.. 166

CAKES AND FILLINGS.

Directions and Hints

169

Burnt Caramel Cake

Orange Cocoanut Cake
Almond Cream Cake
Cream Sponge Cake
Good Sponge Cake
Chocolate Sponge Cake
Fruit Cak
White Fruit Cake
Wedding Fruit Cake

170

170
171

170
170
171
171
172
172

Angel Foods
White Cakes
Cocoanut Cake
Devil's Foods
Jam Cakes
Ribbon Cakes
Ice Cream Cake
Orange Cake
Filden Cake
Caramel Cake
Lemon Cake

176
I77
I77
i77
178
I79
180
180
180
180
181

Bride's Fruit Cake

Fruit Cake

172
172
Fudge Cake
173
Genoa Cake
173
I73
Fig Cake
Mother's Gingerbread .... 174
I74
Gingerbread
Ginger Cake
174
I75
Othello Cake
I75
Spanish Buns
I75
Drop Cake
i75
Hickory Nut Cake
I75
Nut Cake
i75
Spice Cakes
176
Potato Cake

Feather Cake

181
181
181
182
182
182
182
182
183
183
183
183
183
184

Marble Cake
Good Cheap Cake
Mahogany Cake
Graham Cake
Lilly Cake
Bride's Cake
Coffee Caks
Sunshine Cake
Dover Cake
Chocolate Cake
Minister's Cake
Dark Cake
Cocoanut Cake
Marbled Chocolate

184

SMALL CAKES.
Marguerites
Snowball Cake

I9.3

i93
Cocoanut Drops
193
I93
Cream Puffs
Jelly Roll
194
Tarts
194
I94
Tea Cakes
Fruit Cookies
194
I95
Hermits
i95
Nut Macaroons
Rocks
195
I95
Nut Kisses
Black Walnut Cookies... 195
196
Peanut Cookies
196
Nut Drops
196
Seed Cookies
196
Oatmeal Cookies

Graham Cookies
Soft Molasses

196
197
197
197
197
197
197
198
198
198
.... 198
199
199
199

Cookies

Sugar Cookies
Ginger Cookies
Ginger Snaps
Drop Ginger Cakes
Gingersnaps
Ginger Cookies
Sour Milk Cookies
Virginia Cookies

Excellent Doughnuts
Fried Cakes
Raised Doughnuts
Mother's Crullers
Crullers without Shortening
199
Angel Rolls
199

FROZEN DISHES.
General Directions
Bisque Glace

Caramel Ice Cream

Caramel Sauce
Cranberry Ice
Chocolate Sauce
Cranberry Sherbert
Frozen Custard
Frozen Fig Pudding
Frozen Peaches
Fruit Frappe
Ginger Ice Cream
Grape Frappe
Ice Cream and Figs ...
Ice

Cream

Frozen Punch

201
201
201
201

202
202
202
202
202
203
203
203
203
204
203
204

Lemon

Ice

Maple Ice Cream Sauce..

Maple Mousse
Maple Parfait
Orange Souffle
Orange Cherry Sherbert

Raspberry Sherbert
Apricot Sherbert
Oriental Sauce
Peach Sherbert

Peach Ice Cream

Pineapple Sherbert
Plain Ice Cream
S^^ravvberry Sherbert

The Three Ices

Peach Mousse

204
204
204
205
205
205
205
205
206
206
206
206
206
206
207
207

BEVERAGES.
Punch

209

Nectar

210

Strawberry Nectar

209

Eggnog

Lemonade

209

Raspberry Vin-egar

209

Kumiss

209
210
210
210
210
210

211
211
211
211
211
211
212

Plain

Fruit

Sweet Grape Juice

Fruit Punch Frappe
Grape Juice
Fruit Punch
Pineapple Lemonade

Cocoa
Boiled Coffee
Coffee

Tea
Chocolat-e

Iced Cocoa
Iced Coffee
Iced Tea

Christmas Punch

212
212
212

CONFECTIONS.
Chocolate

JNIarshmallow

Fudge
Marshmallow Fudge
Fudge
White Fudge

....

Divinity

Heavenly Hash
Nouget
Creole Pralines
Pinochi
Pralines

Cream Candy

Cream Candy
Cream Loaf

Mapl-e
215
215
215
216
216
216
216
216
217
217
217

Butter Scotch

Peanut

Brittle

IMolasses Taffy

Bum Bum
Puffed Rice Balls

Honey Boy
Fondant for Icing
Maple Sugar Candy
Orange Sticks
Crystallized

Violet

217
217
217
217
217
217
218
218
219
219
220
220

PICKLES AND CATSUP.

Cucumber Pickles
Cucumbers in Brine

223
.223

Mustard Pickles
Chopped Pickles
Higdon Pickles

224

Spanish Pickles

225

22s

Green Tomato Pickles.... 225

Tomato
Green
Sweet
Pickles
Favorite Pickles
Tomato Relish
Pickled Beans
Cauliflower Pickles
Green Pickled Tomatoes..
Pickled Beets

226
226
226
226
226
227
227

Pickled Onions

Pickled Peaches
Salted Cherries
Higdon Picca Lilli
Chili

Canned Corn

234

Sauce

Chow Chow
Chili
Chili

Sauce
Sauce without cook-

228
228
228
228
229
229

ing

229
229
Oil Pickles
229
Cold Tomato Catsup .... 230
Quince Sweet Pickles .... 230

Tomato Catsup

CANNED FRUITS AND

Hints for canning
233
Table for Canning Fruit. 233

227

Watermelon Pickles
227
Cucumber Catsup
227
Sweet Cucumber Pickles. 228

JELLIES.

Cherry Preserves
Ginger Pears
Preserved Pears

22,(i

236
236

Canning Tomatoes Whole 234

Tomato Preserves
Tomato Pulp

234
234

Canning Apples and Quin-

Canned Peaches
Strawberry Preserve
Citron and Quince

236
237
Pre-

serve

ces

23s
Chopped Apple Preserves 235
Orange Marmalade
235
Apple Butter
235
Plum and Apple Butter... 236
Conde Sauc-e
236

237
237
237
237
238
238
238

Elderberry Butter

Orange Marmalade
Conserve

Appk

Jelly
Jelly

Grape

Spiced Gooseberries

ADVERTISING.
Avery, D.
A. O. U.

67
206

S.

Armor, Dr. Gladdis

Bennett, F. S
Baker, Walter
Bayles Food Products

Baird, F.

Bowers, F. H
Buchanan, A
Brooks, W. H
Balwegg, Mrs. Carl
Buck and Spencer

The Carleton
Chase Musical

185

214
146
...
82
105
130
152
134
106
221
162

Conserva-

tory
2
Culbertson, Dr. George... 130

Combs, W.

Citv Roller Mills

Citizens Bank

Miss

Collett,

191
51

249
191

Diamond

Dumm

Crystal Salt Co. 116

Furniture Co
156

Evans, E.

Emporia
Emporia
Emporia
Emporia
Emporia
Emporia
Emporia

N
Gazette

Bank
Marble Co
Music Co

State

191

240
249
232
105
38

National Bank..
208
Harness Co
Plumbing Co. ... 254

Eclipse Starch
24
Emporia Business College 192
Emporia Lumber Co
32
Eckdall & McCarty
4
208
Fleming & Potter
11
Faultless Starch Co
11
Halberg, Chas. G
162
Graham, J.
Givin, W. A
148
Gregg, Ross
94

Madden, Dennis

The Model

105
130

Mysers Bros

232

Dr.

Morgan

McKillip

&

11

Swallow

Mit-Way Hotel
Mit-Way News Stand
McCown, J. M
J. A. Moore Drug Co
McCord & McCord

W. & Son

Morris, D.

McConnell,
National

Life

5U

140
...
3
185
222
105
94
130

Insurance

Company
Pete Newton
Newman Dry Goods Co..

254
254
3

O. M. O. Dress Shield.... 232

Dr. Parrington
11
Partridge Hair Parlors... 67
Plymouth Rock Gelatine. 68
Price Cereal Food Co.
208
.

Plumb & Samuel

Poehler Mercantile Co
Peters Hardware Co
E. P.

Wm.

Reed & Co
Read & Sons

Rosenthal and Sloan

Rice Seed Co
Rauscher, J. H.. meat market

185
221
168
82
186
20

4
134

Rorabaugh Dry Goods Co. 192

Ryder & Protheroe
32
Riggs, S. B
162
Richards,

W. H

Richardson Silk Co.

Rowland Printing Co
Ringen Stove Co
Rubber Paint Co
Samuel, Owen S
Stinson & Cooper
Star Grocery

162

206
254
186
24
185
140
221

Hanier

&

Harris
Tassel
Haynes Bros
Hereford Meat Market...
The Hustler
Hainer, D.
Hoffer & Lepper
Hub Restaurant

Hay & Van

Ireland. A. C
Irwin, W. R
Iglch-eart

Bros
Stone

156
145
145

Lambert & Huggins

Lee & Vernon

94

Loomis, F. A
Lee Mercantile Co
Lenox Restaurant
Malleabl-e Iron

152
192
192
81
3
81
2
191
231

Kenney, J. F
Kopke, F
J.

213
206

Jones &
Jones Clothing Co

Kincaid,

185
50

Co.

J.

52

Salisbury,

38

Smclser, W. N
Sprague, E. P
Tibbals, H. A
Tiffany Bakery
Theis, C. P
Topeka Milling

105

254
3

222
50

Co

Watson, Miss J. S
Warren Mortgage Co.
Weeks, Mrs. Dan
Winters Grocery
Whitley Hotel

...

W. A

3
139

Willis,

214

Watson & Ballweg Lumber Co

Range Co. 222

Manniere-Yoe Syrup
Majestic Range Co

Soden,

Scudder Syrup Co
24
Streater Stamping Co. ...
67
Standard Varnish Co. ... 152
Standard Oil Cloth
12
Dr. Simson & Daughter.
50

4
168

Ben Wheldon Drug Co

L. G.

Wilcox Grocery Co.

Williams, D.

232
38
50
50
134
231
134

145
94

J. N.

Bundrem

Emporia, Kansas

Engle, District Manag'-.r

NATIONAL LIFE INSURANCE

MONTPESLIEIR.

VEKMONX

TRUE

TRIED

OLD

Bloc

CO.

PETE NEWTON'S TRANSFER

FIRST CLASS LIVERY

TEL. 86

The Rowland Printing

Book

anij

Co.

Commercial

PRINTERS
1S>

TELEPHONE

\-EST

FIFTH AVENUE

EMPOKIA, KANSAS

aoi

Emporia Stea^m Planing

and Lumber Yard

LUMBER

AISTD
E. F.

309-31

Mill

COAL

SPRAGUE &

Constitution Street

CO.
Emporia, Kansas

Carl T. Hogue

Karl H. Fischer

EMPORIA PLUMBING
HEATIIS'O

KNGINEKKS

CO.

Electricians, Steam, Hot

Water and Gas Fitters, Contractors for Sewerage

and Drainage. Estimatesmp.de. Plans drawn.

Dea^lers

ir\ Electrical

Supplies, Bath Tubs, Lavatories, Water Closets, Hydrants

PHONEITO

]SO. 81

W. FIFTH

AVENUE

F.

C.

J.

M.

HALLECK.

NEWMAX.

L. L.

STEELE.

H. W.

The

President
Cashier

FISHER,

Citizens National

Vice President

Asst. Cashier

Bank

EMPORIA, KANSAS
Capital, Surplus

and

Profits, $245,000

STATE DEPOSITARY
Sacvings

BanK Department

Safety Deposit Boxes

L'c;'

i^^'j

LIBRARY OF CONGRESS

iliiiiiW

mM^i