,the ,new ,royal ,cook ,book ,the new ,royal ,cook ,book has been prepared to meet the large and ever increasing demand for a guide to wholesome and palatable home cooking4 ,the young housewife will find here complete simple directions for making delicious cakes and other culinary delights4 ,experienced cooks and those more skilled in the art will find here many of their favorite recipes and in addition helpful suggestions1 especially in the matter of saving eggs and other expensive materials4 ,every recipe has been tested many times and all have been found excellent4 ,royal ,baking ,powder is used in all recipes in which a leavening agent is required1 and the biscuits1 muffins1 griddle cakes1 doughnuts1 cakes and pastry prepared by its use are unequalled in texture and healthfulness4 ,royal imparts a fine appearance1 and a particularly good flavor to the food4 ,housekeepers are urged to avoid substitutes for ,royal ,baking ,powder4 ,failures in baking often result from the use of sour milk and soda1 or even home made mixtures of cream of tartar and soda1 because of inability to determine the uncertain strength of such materials and hence the proper proportions to use4 ,avoid all guess work by using ,royal4 ,it is always the same1 always dependable4 ,copyright1 #aibj1 by ,royal ,baking ,powder ,co4 ,,new ,,royal ,,cook ,,book--,index to ,recipes ,albuminized ,orange1 #df ,almonds1 ,salted1 #dd ,angel ,cake1 #aj-aa ,apple ,cake1 #bb ,apple ,dressing1 #ce ,apple ,dumplings1 #bb ,apple ,fritters1 #i ,apple ,pie1 #bf ,apple ,roll1 #bc ,apple ,sauce1 #cc ,asparagus1 #ci-dh ,banana ,cake with ,jelly ,sauce1 #bc ,banana ,fritters1 #aj ,barley ,water1 #de ,beans1 #ch-ci-dj-dh ,bean ,soup1 #bi ,bechamel ,sauce1 #ce ,beef1 #cb-cc-df ,beef ,tea1 #df ,beets1 #ci ,berries1 ,canned1 #dh ,berry ,pies1 #bg ,beverages1 #db ,biscuits and ,muffins1 #f-g ,blueberry ,cake1 #bc ,blueberry or ,huckleberry ,float1 #bd ,blueberry or ,huckleberry ,muffins1 #g ,boiling and ,stewing 7,meats71 #cb-de ,boston ,baked ,beans1 #ch ,boston ,brown ,bread1 #c ,boston ,cream ,pie1 #bc ,bran ,biscuits1 #f ,bread and ,rolls1 #c-d-e ,bride's ,cake1 #aa ,broiling and ,frying1 #cb ,brussels ,sprouts1 #dj ,buckwheat ,cakes1 #h ,buns1 #e ,butter ,scotch1 #dc ,butter ,scotch ,icing and ,filling1 #ah ,cakes1 #aj-af ,candies1 #dc-dd ,canning and ,preserving1 #df-di ,caramels1 ,chocolate1 #dc ,caramel ,sauce1 #bf ,carrots1 #ci ,cauliflower1 #dj ,cereals 7,fireless ,cookery71 #de ,charlotte ,russe1 #bc ,cheese ,biscuits1 #f ,cheese in ,scallop ,shells or ,ramekins1 #ch ,cheese ,souffle1 #ci ,cheese ,straws1 #ch ,cherries1 ,canned1 #dh ,cherry ,tarts1 #bh ,chicken ,croquettes1 #cg ,chicken ,patties1 #ch ,chicken ,pie1 #ce ,chicken ,salad1 #da ,chili ,sauce1 #di ,chocolate1 #dc ,chocolate ,blanc ,mange1 #bd ,chocolate ,cake1 #aa ,chocolate ,caramels1 #dc ,chocolate ,filling and ,icing1 #ac-af-ag ,chocolate ,ice ,cream1 #bh ,chocolate ,layer ,cake1 #ac ,chocolate ,sauce1 #be ,chow ,chow1 #di ,christmas ,plum ,pudding1 #bd ,cinnamon ,buns1 #e ,clam ,chowder1 #ca ,clam ,fritters1 #aj ,cocoa1 #db ,cocoa ,cookies1 #ai ,cocoa ,cream ,candy1 #dd ,cocoa ,drop ,cakes1 #ah ,cocoa ,icing1 #ag ,cocoa ,syrup1 #db ,cocoanut ,cake1 ,feather1 #ac ,cocoanut ,cookies1 #ai ,cocoanut ,cream ,candy1 #dd ,cocoanut ,layer ,cake1 #ad ,codfish ,balls1 #cj ,coffee1 #db ,coffee ,cakes1 #e ,coffee ,fruit ,cake1 #ab ,coffee ,spice ,cake1 #af ,cold ,slaw1 #ci ,conserve1 ,plum1 #di ,cookies and ,small ,cakes1 #ah-ai-bj ,corn and ,rice ,pone1 #c ,corn1 ,boiled1 #dj ,corn ,bread1 #c ,corn1 ,canned1 #dh ,corn ,fritters1 #aj ,corn ,gems1 ,green1 #h ,corn ,meal ,griddle ,cakes1 #i ,corn ,meal ,muffins1 #g ,corn ,pudding1 #ci ,cottage ,pudding1 #bb ,crabs1 #ca ,cranberry ,sauce1 #cf ,cream ,filling1 #ad ,cream ,layer ,cake1 #ad ,cream ,loaf ,cake1 #ab ,cream ,puffs1 #bd ,cream ,sauce1 #ce ,cream ,soups1 #bi-cj ,creole ,soup1 #cj ,croquettes1 #cg ,crullers1 #ba ,currant ,jelly ,sauce1 #cf ,currant ,tea ,cakes1 #g ,currants1 ,spiced1 #di ,custard1 ,baked1 #bb ,custard1 ,pie1 #bg ,date and ,peanut ,paste1 #dd ,date ,bread1 #d ,date ,cake1 ,royal1 #ab ,date ,muffins1 #g ,dates1 ,stuffed1 #dd ,desserts1 ,frozen1 #bh-bi ,devils ,food ,cake1 #ad ,doughnuts1 #ba ,dumplings1 #bb-cb ,eggless1 ,milkless1 ,butterless ,cake1 #aa ,eggs1 #cf-cg ,egg ,sauce for ,fish1 #cf ,fairmount ,cake1 #ac ,fig ,envelopes1 #h ,fig ,pudding1 #be ,filled ,cookies1 #bj ,fireless ,cookery1 #dd ,fish1 #cj-ca ,fritters1 #i-aj ,frosting1 ,ornamental1 #af ,fruit ,cake1 #ab ,fruit ,filling1 #ae-ag ,fruit ,fritters1 #i ,fruit ,layer ,cakes1 #ae ,fruit ,sauce1 #bf ,fruit ,shortcakes1 #bj-ba ,fruits1 ,canning1 #df ,fudge1 #dd ,fudge ,squares1 #bj ,gems1 #h ,giblet ,gravy1 #cd ,gluten ,muffins1 #df ,goose ,roast1 #ce ,graham ,bread1 #c ,graham ,gems1 #h ,grape ,sherbet1 #bh ,gravy1 ,brown1 #cf ,griddle ,cakes and ,waffles1 #h-i ,ham1 ,baked1 #cc ,ham1 ,scalloped with ,eggs1 #cg ,hermits1 #bj ,hickory ,nut ,candy1 #dd ,hollandaise ,sauce1 #cf ,honey ,drop ,cakes1 #ah ,horse ,radish ,sauce1 #cf ,huckleberry or ,blueberry ,float1 #bd ,huckleberry or ,blueberry ,muffins1 #g ,ice ,cream1 #bh ,icings and ,fillings1 #af-ag-ah ,invalid ,cookery1 #de-df ,jams1 #dh ,jellies1 #di ,jelly ,meringue1 #ag ,jelly ,roll1 #be ,jelly ,sauce1 #bc ,kidney ,beans with ,bacon1 #ch ,kohl-,rabi1 #dj ,lady ,baltimore ,cake1 #ae ,lamb1 #cc ,lemon ,jelly1 #be ,lemon ,meringue ,pie1 #bf ,lemon or ,orange ,sauce1 #bf ,lemon ,sherbet1 #bh ,lima ,beans1 #dj ,liver and ,bacon1 #cb ,lobster ,salad1 #db ,lobsters or ,crabs1 #ca ,luncheon ,dishes1 #ch ,luncheon or ,sandwich ,rolls1 #d ,macaroni1 ,baked with ,cheese1 #ch ,maitre ,d',hotel ,butter1 #cf ,maple ,icing1 #ag ,maple ,layer ,cake1 #ae ,maple ,nut ,cake1 #ab ,maple ,sauce1 #be ,marble ,cake1 #ac ,marquise ,salad1 #db ,marshmallow ,cookies1 #bj ,marshmallow ,filling1 #ag ,marshmallow ,icing1 #ad ,mayonnaise1 #da ,meats1 #cb-cc-cd-de ,meringues1 #bc ,mince ,meat1 #bg ,mince ,pie1 #bg ,mint ,sauce1 #cf ,molasses ,cakes1 #ab-ai ,molasses ,candy1 #dc ,muffins1 #f-g-df ,nut and ,potato ,croquettes1 #cg ,nut and ,raisin ,bread1 #c ,nut and ,raisin ,rolls1 #d ,nut ,bars1 #bj ,nuts1 ,creamed1 #dc ,oatmeal ,macaroons1 #bj ,omelets1 #cg ,onions1 #ci ,onion ,soup1 #cj ,orange ,cakes1 #ah ,orange ,filling and ,icing1 #ad-ag ,orange ,layer ,cake1 #ac ,orange ,water ,ice1 #bi ,oyster ,dressing1 #cd ,oyster ,plant1 #dj ,oysters1 #ca ,pancakes1 ,french1 #i ,parker ,house ,rolls1 #e ,parsnips1 #dj ,pastry and ,pies1 #bf-bg-bh ,patty ,shells1 ,royal1 #ch ,peaches1 #dg-di ,peanut ,brittle1 #dc ,peanut ,butter ,bread1 #d ,pears1 #dh ,penuche1 #dd ,pickles1 #ci-di ,pineapple ,juice1 #de ,planked ,fish1 #cj ,plums1 #dg-di ,poor ,man's ,pudding1 #bb ,popcorn1 ,candied1 #dc ,popovers1 #h ,potato and ,nut ,croquettes1 #cg ,potato ,rolls1 #d ,potato ,salad1 #db ,potatoes1 ,sweet and ,white1 #ci-dj ,pot ,roast of ,beef1 #cc ,poultry1 #cd-ce ,poultry ,dressing1 #cd-ce ,pound ,cake1 #aa ,preserving and ,canning #df-di ,prune or ,date ,bread1 #d ,prune ,puff1 #be ,prunes1 ,stuffed1 #dd ,puddings and ,other ,desserts1 #bb-be ,pumpkin ,pie1 #bg ,raisin and ,nut ,bread1 #c ,raisin and ,nut ,rolls1 #d ,raisin ,drop ,cakes1 #ah ,raisin ,tea ,ring1 #f ,raspberries1 #dg-dh ,rhubarb ,pie1 #bg ,rice ,croquettes1 #cg ,rice ,griddle ,cakes1 #i ,rice ,muffins1 #g ,rice ,pudding1 #bb ,rolls1 #d-e ,roast ,meats1 #cb-cc-de ,rusks1 #e ,russian ,dressing1 #da ,rye ,rolls1 #d ,salads and ,salad ,dressings1 #da-db ,sally ,lunn1 #h ,salmon ,croquettes1 #cg ,sandwich ,rolls1 #d ,sauces1 ,fish1 ,meat and ,vegetable1 #ce-cf ,sauces1 ,pudding1 #bc-be-bf ,scones1 #g ,sea ,foam ,icing1 #ag ,shell ,fish1 #ca ,shortcakes1 #bj-ba ,soups1 ,cream and from ,stock1 #bi-cj-de ,spanish ,cake1 #aa ,spanish ,cream1 #df ,spice ,cakes1 #ah ,spiced ,currants1 #di ,spider ,corn ,bread1 #c ,spinach1 #ci-dj ,sponge ,cake1 #ae-af ,stewing and ,boiling 7,meats71 #cb ,stew with ,dumplings1 #cb ,strawberry ,ice ,cream1 #bh ,strawberry ,icing1 #ag ,strawberry ,mousse1 #bi ,strawberry ,pie1 #bg ,strawberry ,shortcakes1 #ba ,sunshine ,cake1 #aj ,sweetbreads1 ,creamed1 #cd ,taffy1 ,butter1 #dc ,tapioca ,pudding1 #bb ,tea1 #dc ,time-,table for ,canning ,fruits1 #dg ,toast1 ,french1 #ci ,tomato ,catsup1 #di ,tomatoes and ,eggs1 #ch ,tomatoes1 ,baked1 #dj ,tomato ,pickles1 #di ,tomato ,sauce1 #ce ,tomato ,soup1 #cj ,veal1 ,baked with ,tomato ,sauce1 #cc ,veal ,cutlet1 #cc ,vegetables1 #ch-ci-dj-de ,vegetable ,salad1 #da ,waffles1 #i ,whole ,wheat ,biscuits1 #f ,whole ,wheat ,hot ,cakes1 #i ,,some ,,secrets ,,of ,,good ,,cooking ,the addition of one or two teaspoons of ,royal ,baking ,powder to plain pastry will add wonderfully to its qualities1 making it very light and tender4 ,omelets are improved by the addition of a small amount of ,royal ,baking ,powder4 ,royal ,baking ,powder may be added with great advantage to bread pudding1 poultry dressing1 stuffed or deviled crabs and other preparations in which broken bread or bread crumbs are used4 ,icings and especially ,ornamental ,icings are improved in texture and flavor by the addition of about a teaspoon of ,royal ,baking ,powder4 ,instead of adding soda to keep color in green vegetables use ,royal ,baking ,powder4 ,royal ,baking ,powder ,for raising or leavening breads1 biscuits1 rolls1 muffins1 griddle cakes1 doughnuts1 cakes1 pastries1 puddings and other similar foods4 ,absolutely ,pure and ,wholesome ,the principal active ingredient of ,royal ,baking ,powder is ,royal ,grape ,cream of ,tartar1 a derivative of rich1 ripe grapes4 ,it perfectly aerates and leavens the batter or dough and makes the food finer in appearance1 more delicious to the taste1 and more healthful4 ,it possesses the greatest practicable leavening strength1 never varies in quality1 and will keep fresh and perfect in all climates until used4 ,the ,standard for over #ej ,years ,for over #ej years ,royal ,baking ,powder has been the standard4 ,most of the famous baking recipes in use today were created with it4 ,most of the famous cooking schools use it4 ,housewives all over the world have followed the lead of the ,american housewife and insist upon it4 ,i must have ,la ,royal1 say our ,spanish-speaking neighbors in ,mexico1 ,cuba and ,south ,america4 ,i want ,royal ,baking ,powder and no other1 say housewives in ,england1 ,scotland and ,ireland4 ,only unequalled quality could create such a world-wide demand4 ,used in ,leading ,hotels ,prominent chefs and expert bakers in ,america1 including those of the famous restaurants in ,new ,york1 ,chicago1 ,san ,francisco and other cities1 consider ,royal ,baking ,powder the most reliable1 most efficient and the most dependable leavening agent4 ,physicians recommend ,royal ,baking ,powder for its wholesomeness and for the healthful qualities that it adds to the food4 99 99 99 99 99 ,for ,making the ,finest and ,most ,healthful ,food1 ,royal ,baking ,powder is ,indispensable4 ,,general ,,suggestions ,where shortening is mentioned in the recipes it is understood that butter or lard1 or an equivalent quantity of butter substitute or vegetable oil may be used4 ,,measurements ,all measurements for all materials called for in the recipes in this book are level4 ,the standard measuring cup holds one-half pint and is divided into fourths and thirds4 ,to make level measurements fill cup or spoon and scrape off excess with back of knife4 ,one-half spoon is measured lengthwise of spoon4 ,sift flour before measuring4 ,,baking ,regulate the oven carefully before mixing the ingredients4 ,many a cake otherwise perfectly prepared is spoiled because the oven is too hot or not hot enough4 ,biscuits and pastry require a hot oven2 cakes1 a moderate oven4 ,when a cake is thoroughly baked it shrinks from the sides of the pan4 ,a light touch with the finger which leaves no mark is another indication that the cake is baked4 99 99 99 99 99 ,,table ,,of ,,equivalent ,,weights ,,and ,,measures #a saltspoon #a_/d teaspoon #c teaspoons #a tablespoon #af tablespoons #a cup #b cups #a pint #b pints #a quart #d cups #a quart #b cups granulated sugar #a pound #d cups flour #a pound #b cups butter #a pound #b tablespoons butter #a ounce #b tablespoons liquid #a ounce #d tablespoons flour #a ounce #a square unsweetened chocolate #a ounce ,all measurements are level4 ,four level teaspoons of baking powder about equal one heaping teaspoon as heretofore used4 ,note3 ,the following #f lines are ,page headers which are repeated throughout the original book4 ,royal ,baking ,powder ,contains ,no ,alum ,royal ,baking ,powder ,is ,absolutely ,pure ,royal ,baking ,powder ,leaves ,no ,bitter ,taste ,royal is ,made from ,cream of ,tartar ,royal ,baking ,powder ,never ,disturbs ,digestion ,bake it with ,royal and be ,sure ,bread and ,rolls ,royal ,baking ,powder may be used instead of yeast to leaven bread4 ,it does the same work2 that is1 raises the dough1 making it porous and spongy4 ,the great advantage in baking powder bread is in time saved4 ,royal ,baking ,powder bread can be mixed and baked in about an hour and a half4 ,royal ,baking ,powder ,bread #d cups flour #a teaspoon salt #a tablespoon sugar #g teaspoons ,royal ,baking ,powder #a medium-sized1 cold boiled potato milk 7water may be used7 ,sift together flour1 salt1 sugar and baking powder1 rub in potato2 add sufficient milk to mix smoothly into stiff batter4 ,turn at once into greased loaf pan1 smooth top with knife dipped in melted butter1 and allow to stand in warm place about #cj minutes4 ,bake in moderate oven about one hour4 ,when done take from pan1 moisten top with few drops cold water and allow to cool before putting away in bread box4 ,boston ,brown ,bread #a cup entire wheat or graham flour #a cup corn meal #a cup rye meal or ground rolled oats #e teaspoons ,royal ,baking ,powder #a teaspoon salt #c_/d cup molasses #a-a_/c cups milk ,mix thoroughly dry ingredients2 add molasses to milk1 and add to dry ingredients2 beat thoroughly and put into greased moulds #b_/c full4 ,steam #c-a_/b hours2 remove covers and bake until top is dry4 ,spider ,corn ,bread #a egg #a-c_/d cups milk #a cup corn meal #a_/c cup flour #b tablespoons sugar #a teaspoon salt #b teaspoons ,royal ,baking ,powder #a tablespoon shortening ,beat egg and add one cup milk2 stir in corn meal1 flour1 sugar1 salt and baking powder which have been sifted together2 turn into frying pan in which shortening has been melted2 pour on remainder of milk but do not stir4 ,bake about #be minutes in hot oven4 ,there should be a line of creamy custard through the bread4 ,cut into triangles and serve4 ,corn ,bread #a cup corn meal #a cup flour #d teaspoons ,royal ,baking ,powder #c tablespoons sugar #a teaspoon salt #a-a_/b cups milk #b tablespoons melted shortening #a egg ,mix and sift dry ingredients2 add milk1 shortening and beaten egg2 beat well and pour into greased shallow pan4 ,bake in hot oven about #be minutes4 ,corn and ,rice ,pone #b cups corn meal #e teaspoons ,royal ,baking ,powder #a teaspoon salt #c eggs #b-a_/d cups milk #d tablespoons melted shortening #a cup boiled rice ,mix and sift dry ingredients2 add milk and shortening to beaten eggs2 stir into dry mixture2 mix in rice and pour into shallow greased pans4 ,bake in hot oven about #cj minutes4 ,graham ,bread #a-a_/b cups flour #a-a_/b cups graham flour #d teaspoons ,royal ,baking ,powder #a teaspoon salt #a tablespoon melted shortening #a egg #a-a_/b cups liquid 7#a_/b water and #a_/b milk7 #b tablespoons sugar or molasses ,mix flour1 graham flour1 baking powder and salt together2 add beaten egg1 shortening and sugar or molasses to liquid2 stir into dry mixture and beat well2 add more milk if necessary to make a drop batter4 ,put into greased loaf pan1 smooth with knife dipped in cold water4 ,bake about one hour in moderate oven4 ,nut and ,raisin ,bread #a-a_/b cups flour #b cups graham flour #a_/b cup corn meal #a_/b cup brown sugar #a teaspoon salt #d teaspoons ,royal ,baking ,powder #c_/d cup chopped nuts #a cup ground raisins #b cups milk #a_/b cup molasses #a_/d teaspoon soda ,sift dry ingredients together4 ,add nuts and raisins2 add milk and mix well1 then add molasses and soda which have been mixed together4 ,bake in two small greased loaf pans in moderate oven about #de minutes4 ,peanut ,butter ,bread #b cups flour #d teaspoons ,royal ,baking ,powder #a teaspoon salt #a_/b cup sugar #b_/c cup peanut butter #a cup milk ,sift flour1 baking powder1 salt and sugar together4 ,add milk to peanut butter1 blend well and add to dry ingredients2 beat thoroughly4 ,bake in greased loaf pan in slow oven #de to #ej minutes4 ,this is best when a day old4 ,it makes delicious sandwiches cut in thin slices and filled with either cream cheese or lettuce and mayonnaise4 ,prune or ,date ,bread #a cup prunes or dates #b-a_/b cups graham flour or #a cup flour and #a-a_/b cups graham flour #a_/d cup sugar #a teaspoon salt #d teaspoons ,royal ,baking ,powder #a cup milk #a tablespoon melted shortening ,stone and chop fruit 7prunes must be soaked several hours and drained74 ,mix flour1 sugar1 salt and baking powder2 add milk and beat well2 add fruit and shortening4 ,put into greased bread pan2 allow to stand #bj to #be minutes in warm place4 ,bake in moderate oven one hour4 ,luncheon or ,sandwich ,rolls #d cups flour #a teaspoon salt #f teaspoons ,royal ,baking ,powder #a tablespoon shortening #a-a_/b cups milk ,sift together flour1 salt and baking powder2 rub in shortening2 add milk1 and mix with spoon to smooth dough easy to handle on floured board4 ,turn out dough2 knead quickly a few times to impart smoothness2 divide into small pieces2 form each by hand into short1 rather thick tapering rolls2 place on greased pans and allow to stand in warm place #ae to #bj minutes2 brush with milk4 ,bake in very hot oven4 ,when almost baked brush again with melted butter4 ,bake #aj minutes longer and serve hot4 ,if a glazed finish is desired1 before taking from oven brush with yolk of egg which has been mixed with a little water4 ,these rolls make excellent sandwiches1 using for fillings either lettuce and mayonnaise1 sliced or chopped ham1 chopped seasoned cucumbers1 egg and mayonnaise with very little chopped onion and parsley1 or other filling desired4 ,rye ,rolls #d cups rye flour #a teaspoon salt #f teaspoons ,royal ,baking ,powder #a-a_/b cups milk #a tablespoon shortening ,sift together dry ingredients2 add milk and melted shortening4 ,knead on floured board2 shape into rolls4 ,put into greased pans and allow to stand in warm place #bj minutes4 ,bake in moderate oven #be to #cj minutes4 ,potato ,rolls #d cups flour #a teaspoon salt #a tablespoon sugar #g teaspoons ,royal ,baking ,powder #b medium-sized cold1 boiled potatoes water or milk ,sift thoroughly together flour1 salt1 sugar and baking powder2 rub in potatoes or add after putting through ricer2 add sufficient liquid to mix smoothly into soft dough4 ,this will require about one and one-half cups4 ,divide into small pieces2 knead each and shape into small rolls2 place on greased pan and brush with melted shortening and allow to stand in warm place #ae to #bj minutes4 ,bake in hot oven and when nearly done1 brush again with melted shortening4 ,nut and ,raisin ,rolls #b-a_/b cups flour #d teaspoons ,royal ,baking ,powder #a_/b teaspoon salt #a tablespoon sugar #e tablespoons shortening #a egg #b_/c cup milk butter raisins chopped nuts #a_/b cup sugar ,sift flour1 baking powder1 salt and sugar together4 ,add melted shortening and beaten egg to milk and add to dry ingredients1 mixing well4 ,turn out on floured board and knead lightly4 ,roll out very thin4 ,spread with butter and sprinkle with raisins1 chopped nuts and small amount of granulated sugar4 ,cut into about #d-;inch squares4 ,roll up each as for jelly roll4 ,press edges together4 ,brush over with yolk of egg mixed with a little cold water and sprinkle with nuts and sugar1 and allow to stand in greased pan about #ae minutes4 ,bake in moderate oven from #bj to #be minutes4 ,parker ,house ,rolls #d cups flour #a teaspoon salt #f teaspoons ,royal ,baking ,powder #b-d tablespoons shortening #a-a_/b cups milk ,sift flour1 salt and baking powder together4 ,add melted shortening to milk and add slowly to dry ingredients stirring until smooth4 ,knead on floured board and roll one-half inch thick4 ,cut with biscuit cutter4 ,crease each circle with back of knife one side of center4 ,butter small section and fold larger part well over small4 ,place one inch apart in greased pan4 ,allow to stand #ae minutes in warm place4 ,brush with melted butter and bake in hot oven #ae to #bj minutes4 ,rusks #b-a_/d cups flour #a_/b teaspoon salt #b tablespoons maple or brown sugar #d teaspoons ,royal ,baking ,powder #a_/d teaspoon nutmeg #c_/d teaspoon cinnamon #a egg #a_/c to #b_/c cup water #b tablespoons shortening ,sift together flour1 salt1 sugar1 baking powder1 nutmeg and cinnamon2 add beaten egg and melted shortening to water and add4 ,mix well and turn out on floured board4 ,divide into small pieces2 with floured hands shape into rolls2 place on greased shallow pan close together2 allow to stand #aj to #ae minutes before baking2 brush with milk and sprinkle with a little maple or brown sugar4 ,bake in moderate oven #bj to #cj minutes4 ,for hot cross buns1 with sharp knife make deep cross cuts2 brush with butter1 sprinkle with sugar and bake4 ,royal ,cinnamon ,buns #b-a_/d cups flour #a teaspoon salt #d teaspoons ,royal ,baking ,powder #b tablespoons shortening #a egg #a_/b cup water #a_/b cup sugar #b teaspoons cinnamon #d tablespoons seeded raisins ,sift #b tablespoons of measured sugar with flour1 salt and baking powder2 rub shortening in lightly2 add beaten egg to water and add slowly4 ,roll out #a_/d-;inch thick on floured board2 brush with melted butter1 sprinkle with sugar1 cinnamon and raisins4 ,roll as for jelly roll2 cut into #a-a_/b-;inch pieces2 place with cut edges up on greased pan2 sprinkle with sugar and cinnamon4 ,bake in moderate oven #cj to #ce minutes2 remove from pan at once4 ,brown ,sugar ,buns #b cups flour #d teaspoons ,royal ,baking ,powder #a_/b teaspoon salt #a tablespoon shortening #a_/b cup milk #a tablespoon butter #a cup brown sugar ,sift together flour1 baking powder and salt2 add shortening and rub in very lightly2 add milk slowly to make a soft dough2 roll out #a_/d-;inch thick4 ,have butter soft and spread over dough2 cover with brown sugar4 ,roll same as jelly roll2 cut into #a-a_/b-;inch pieces and place with cut edges up on well greased pan4 ,bake in moderate oven about #cj minutes2 remove from pan at once4 ,coffee ,cake #b cups flour #a_/b teaspoon salt #c tablespoons sugar #d teaspoons ,royal ,baking ,powder #b tablespoons shortening #b_/c cup milk ,mix and sift dry ingredients2 add melted shortening and enough milk to make very stiff batter4 ,spread #a_/b-;inch thick in greased pan2 add top mixture4 ,bake about #cj minutes in moderate oven4 ,,top ,,mixture #b tablespoons flour #a tablespoon cinnamon #c tablespoons sugar #c tablespoons shortening ,mix dry ingredients2 rub in shortening and spread thickly over top of dough before baking4 ,royal ,individual ,coffee ,cakes #b cups flour #c_/d teaspoon salt #d tablespoons sugar #c teaspoons ,royal ,baking ,powder #d tablespoons shortening #a egg #a_/b cup milk ,sift dry ingredients together2 mix in shortening2 add beaten egg to milk and add to dry ingredients to make soft dough2 divide dough into six long1 narrow pieces2 with hands roll out on board each piece very long and thin2 spread with butter2 cut each in two and beginning in center twist two pieces together and bring ends around to form crescent4 ,put into greased pan2 sprinkle with chopped nuts4 ,bake in hot oven #ae to #bj minutes4 ,while hot1 brush over with thin icing made with #a_/b cup confectioner's sugar moistened with #a tablespoon hot water4 ,raisin ,tea ,ring #c cups flour #f tablespoons sugar #d teaspoons ,royal ,baking ,powder #a teaspoon salt #a_/b to #c_/d cup milk #c tablespoons shortening #a egg #a cup raisins1 washed1 drained and floured #a_/b cup chopped nuts ,sift dry ingredients together2 add raisins2 to milk add melted shortening and beaten egg1 and add to dry ingredients to make a soft dough2 roll out lightly about #a_/b-;inch thick2 divide into two long strips and twist together to form a ring2 put into greased pan and sprinkle with sugar and nuts2 allow to stand about #bj minutes4 ,bake in moderate oven #bj to #be minutes4 ,biscuits and ,muffins ,of all foods for breakfast1 nothing is so appetizing and satisfying1 as light1 flaky1 hot ,royal ,baking ,powder ,biscuit1 with a crisp1 brown crust1 just from the oven1 broken apart and spread with butter1 honey1 jam or marmalade4 ,biscuits #b cups flour #d teaspoons ,royal ,baking ,powder #a_/b teaspoon salt #b tablespoons shortening #c_/d cup milk or half milk and half water ,sift together flour1 baking powder and salt1 add shortening and rub in very lightly2 add liquid slowly2 roll or pat on floured board to about one inch in thickness 7handle as little as possible72 cut with biscuit cutter4 ,bake in hot oven #ae to #bj minutes4 ,emergency or ,drop ,biscuits ,same as recipe for biscuits with the addition of more milk to make stiff batter4 ,drop by spoonfuls on greased pan and bake in hot oven4 ,whole ,wheat or ,health ,biscuits #b cups whole wheat flour #c_/d teaspoon salt #d teaspoons ,royal ,baking ,powder #b teaspoons shortening #a cup milk #d tablespoons cut raisins ,mix well flour1 salt and baking powder1 or sift through coarse strainer2 rub shortening in lightly2 add milk2 mix to soft dough1 add raisins4 ,drop with tablespoon quite far apart on greased baking tin or in muffin tins4 ,bake in moderate oven about #be minutes4 ,bran ,biscuits #a_/b cup bran #a-a_/b cups flour #e teaspoons ,royal ,baking ,powder #c_/d teaspoon salt #c tablespoons sugar #a_/b cup water #b tablespoons melted shortening ,mix thoroughly bran1 flour1 baking powder1 salt1 sugar2 add sufficient water to make soft dough2 add shortening2 roll on floured board to about #a_/d-;inch thick2 cut with biscuit cutter4 ,bake in hot oven #ab to #ae minutes4 ,cheese ,biscuits #a-a_/b cups flour #b teaspoons ,royal ,baking ,powder #a_/d teaspoon salt #a teaspoon shortening #f tablespoons grated cheese #e_/h cup milk ,sift together flour1 baking powder and salt2 add shortening and cheese2 mix in lightly2 add milk slowly1 just enough to hold dough together4 ,roll out on floured board about #a_/b-;inch thick2 cut with biscuit cutter4 ,bake in hot oven #ab to #ae minutes4 ,tea ,biscuits #b cups flour #c teaspoons ,royal ,baking ,powder #a_/b teaspoon salt #a tablespoon sugar #a egg #b tablespoons shortening #a_/c cup water ,sift together flour1 baking powder1 salt and sugar2 add well-beaten egg and melted shortening to water and add to dry ingredients to make soft dough4 ,roll out on floured board to about #a_/b-;inch thick2 cut with biscuit cutter4 ,bake in moderate oven about #be minutes4 ,muffins #b cups flour #c teaspoons ,royal ,baking ,powder #a tablespoon sugar #a_/b teaspoon salt #a cup milk #b eggs #a tablespoon shortening ,sift together flour1 baking powder1 sugar and salt2 add milk1 well-beaten eggs and melted shortening2 mix well4 ,half fill greased muffin tins and bake in hot oven #bj to #be minutes4 ,blueberry or ,huckleberry ,muffins #b cups flour #c teaspoons ,royal ,baking ,powder #a teaspoon salt #a tablespoon sugar #c_/d cup milk #b eggs #a tablespoon shortening #a cup berries ,sift together flour1 baking powder1 salt and sugar2 add milk slowly1 well-beaten eggs and melted shortening2 mix well and add berries1 which have been carefully picked over and floured4 ,grease muffin tins2 drop one spoonful into each4 ,bake about #cj minutes in moderate oven4 ,cereal ,muffins #a_/b cup cooked hominy1 oatmeal or other cereal #a_/b teaspoon salt #a-a_/b tablespoons shortening #a egg #a_/b cup milk #a cup flour #a_/b cup corn meal #d teaspoons ,royal ,baking ,powder ,mix together cereal1 salt1 melted shortening1 beaten egg and milk4 ,add flour and corn meal which have been sifted with baking powder2 beat well4 ,bake in greased muffin tins or shallow pan in hot oven #be to #cj minutes4 ,corn ,meal ,muffins #c_/d cup corn meal #a-a_/d cups flour #d teaspoons ,royal ,baking ,powder #a_/b teaspoon salt #b tablespoons sugar #a cup milk #b tablespoons shortening #a egg ,sift together corn meal1 flour1 baking powder1 salt and sugar2 add milk1 melted shortening and well-beaten egg2 mix well4 ,half fill greased muffin tins and bake about #ce minutes in hot oven4 ,crumb ,muffins #b cups stale bread crumbs #a-a_/d cups milk #a cup flour #b teaspoons ,royal ,baking ,powder #a_/b teaspoon salt #b eggs #a tablespoon shortening ,soak bread crumbs in cold milk #aj minutes2 add flour1 baking powder and salt which have been sifted together2 add well-beaten eggs and melted shortening2 mix well4 ,heat muffin tins1 grease and drop one tablespoon of batter into each4 ,bake #bj to #be minutes in hot oven4 ,rice ,muffins #a cup flour #b teaspoons ,royal ,baking ,powder #a_/b teaspoon salt #a tablespoon sugar #b_/c cup milk #a egg #a tablespoon shortening #a cup cold boiled rice ,sift together flour1 baking powder1 salt and sugar2 add milk slowly2 then well-beaten egg and melted shortening2 add rice and mix well4 ,grease muffin tins2 drop one spoonful of mixture into each4 ,bake #bj to #cj minutes in hot oven4 ,date ,muffins #a_/c cup butter #a egg #b cups flour #b teaspoons ,royal ,baking ,powder #a_/b teaspoon salt #c_/d cup milk #a_/b pound dates ,cream butter1 add beaten egg1 flour in which baking powder and salt have been sifted1 and milk4 ,stir in dates which have been pitted and cut into small pieces4 ,bake about #be minutes in greased gem pans in hot oven4 ,for sweet muffins sift #a_/d cup sugar with dry ingredients4 ,scones #b cups flour #c teaspoons ,royal ,baking ,powder #a teaspoon salt #b tablespoons sugar #b tablespoons shortening #b eggs #a_/c cup milk ,sift together flour1 baking powder1 salt and sugar2 add shortening and mix in very lightly4 ,beat eggs until light2 add milk to eggs and add slowly to mixture4 ,roll out #a_/b-;inch thick on floured board2 cut into pieces #c inches square and fold over1 making them three-cornered2 brush with milk2 dust with sugar4 ,bake about #be minutes in hot oven4 ,currant ,tea ,cakes #b cups flour #c teaspoons ,royal ,baking ,powder #a_/b cup sugar #c_/d teaspoon salt #a cup milk #a egg #b tablespoons shortening #a_/b cup currants ,sift together flour1 baking powder1 sugar and salt2 add beaten egg and melted shortening to milk and add to dry ingredients2 add currants which have been washed1 dried and floured2 mix well4 ,the batter should be stiff4 ,grease hot muffin tins and fill half full4 ,bake about #bj minutes in hot oven4 ,popovers #b cups flour #a_/b teaspoon salt #b eggs #b cups milk ,sift together flour and salt4 ,make a well in flour1 break eggs into well1 add milk and stir until smooth4 ,pour into hot greased gem pans and bake #be to #ce minutes in very hot oven4 ,if taken out of oven too soon they will fall4 ,graham ,gems #a cup graham flour #a cup flour #c_/d teaspoon salt #d teaspoons ,royal ,baking ,powder #a cup milk #a egg #b tablespoons molasses or sugar #c tablespoons shortening ,mix together dry ingredients2 add milk1 beaten egg1 molasses and melted shortening4 ,bake in greased gem pans in hot oven about #be minutes4 ,green ,corn ,gems #b cups green corn put through food chopper #a_/d cup milk1 or #a_/b cup if corn is dry #b eggs #b cups flour #c teaspoons ,royal ,baking ,powder #a teaspoon salt #a_/h teaspoon pepper ,to the corn add milk and well-beaten eggs2 add flour1 baking powder1 salt and pepper which have been sifted together2 mix well4 ,drop into hot greased gem pans4 ,bake in hot oven #bj to #be minutes4 ,fig ,envelopes #b cups flour #c teaspoons ,royal ,baking ,powder #a_/b teaspoon salt #b tablespoons sugar #b teaspoons shortening #b_/c cup milk #a cup chopped figs #a egg ,sift together flour1 baking powder1 salt and sugar2 add shortening and mix in very lightly2 add slowly enough milk to form soft dough4 ,dust board with flour and roll out dough #a_/d-;inch thick1 cut into squares and on each piece put one tablespoon of fig2 brush edges with cold milk2 fold like an envelope1 and press edges together4 ,brush tops with egg beaten with one tablespoon milk and one teaspoon sugar4 ,bake about #bj minutes in hot oven4 ,sally ,lunn #b cups flour #c teaspoons ,royal ,baking ,powder #a teaspoon salt #a tablespoon sugar #c_/d cup milk #b eggs #b tablespoons shortening ,sift together flour1 baking powder1 salt and sugar2 add milk1 well-beaten eggs and melted shortening2 mix well4 ,bake in greased shallow pan or muffin tins in moderate oven about #be minutes4 ,griddle ,cakes and ,waffles ,griddle cakes1 as made today with ,royal ,baking ,powder have become most popular4 ,properly made they are delicious1 healthful1 appetizing and nutritious4 ,the batter must be thin4 ,the cakes should be small and not top thick--about one-eighth inch when baked4 ,an iron frying pan may be used instead of griddle4 ,in any case grease only enough to keep the cakes from sticking4 ,turn only once4 ,royal ,hot ,griddle ,cakes #b cups flour #a_/b teaspoon salt #e teaspoons ,royal ,baking ,powder #a-a_/b cups milk #b tablespoons shortening ,mix and sift dry ingredients2 add milk and melted shortening2 beat well4 ,bake on slightly greased hot griddle4 ,griddle ,cakes with ,eggs #a-c_/d cups flour #a_/b teaspoon salt #c teaspoons ,royal ,baking ,powder #b eggs #a-a_/b cups milk #a tablespoon shortening ,mix and sift dry ingredients2 add beaten eggs1 milk and melted shortening2 mix well4 ,bake on slightly greased hot griddle turning only once4 ,buckwheat ,cakes #b cups buckwheat flour #a cup flour #f teaspoons ,royal ,baking ,powder #a-a_/b teaspoons salt #b-a_/b cups milk or milk and water #a tablespoon molasses #a tablespoon melted shortening ,sift together flours1 baking powder and salt2 add molasses and shortening to liquid2 beat well4 ,bake on hot slightly greased griddle turning only once4 ,corn ,meal ,griddle ,cakes #a-a_/c cups corn meal #a-a_/b cups boiling water #a tablespoon shortening #c_/d cup milk #a tablespoon molasses #b_/c cup flour #a teaspoon salt #d teaspoons ,royal ,baking ,powder ,scald corn meal with boiling water2 add shortening1 milk and molasses2 add flour1 salt and baking powder which have been sifted together2 mix well4 ,bake on hot1 slightly greased griddle turning once4 ,rice ,griddle ,cakes #a cup boiled rice #a cup milk #a tablespoon shortening #a teaspoon salt #a egg #a cup flour #b teaspoons ,royal ,baking ,powder ,mix rice1 milk1 melted shortening1 salt and well-beaten egg2 stir in flour and baking powder which have been sifted together2 mix well4 ,bake on hot1 slightly greased griddle turning only once4 ,french ,pancakes #a cup flour #b teaspoons ,royal ,baking ,powder #a_/b teaspoon salt #b eggs #a tablespoon sugar #b cups milk #a_/b cup cream jam powdered sugar ,sift together flour1 baking powder and salt4 ,add eggs which have been beaten with the sugar1 milk1 and cream4 ,batter should be very thin4 ,heat small frying pan in which a little butter has been melted4 ,pour in just sufficient batter to cover bottom of pan4 ,cook over hot fire4 ,turn and brown other side4 ,spread with jam and roll up4 ,sprinkle with powdered sugar and serve hot4 ,whole ,wheat ,hot ,cakes #b cups whole wheat flour #d teaspoons ,royal ,baking ,powder #a_/b teaspoon salt #a-c_/d cups milk #a teaspoon molasses #a tablespoon melted shortening #b eggs ,sift together flour1 baking powder and salt2 add milk1 molasses1 and shortening to beaten eggs and add to dry ingredients2 mix well4 ,bake on hot1 slightly greased griddle turning only once4 ,waffles #b cups flour #d teaspoons ,royal ,baking ,powder #c_/d teaspoon salt #a-c_/d cups milk #b eggs #a tablespoon melted shortening ,sift flour1 baking powder and salt together2 add milk and shortening to egg yolks1 and add to dry ingredients2 mix in beaten egg whites4 ,bake in well greased hot waffle iron until brown2 turn once4 ,serve hot with butter and maple syrup4 ,fritters ,fritters are served for luncheon1 dinner or supper1 as an entree1 a vegetable or a sweet1 according to the ingredients used4 ,the foundation batter is much the same for all fritters1 and with some additions the first recipe given can be used for many varieties4 ,by the use of ,royal ,baking ,powder1 a fine fritter batter may be stirred up in a few minutes4 ,fritters should be fried in deep fat1 hot enough to brown a piece of bread in #fj seconds4 ,plain ,fritter ,batter #a cup flour #a-a_/b teaspoons ,royal ,baking ,powder #a_/d teaspoon salt #a egg #b_/c cup milk ,sift dry ingredients together2 add beaten egg and milk2 beat until smooth4 ,apple ,fritters #d large apples #b tablespoons powdered sugar #a tablespoon lemon juice ,peel and core apples and cut into slices2 add sugar and lemon juice4 ,dip each slice into plain fritter batter4 ,fry light brown in deep fat4 ,drain and sprinkle with powdered sugar4 ,fruit ,fritters ,fruits other than apples may be used in fritters by following the directions for apple fritters4 ,canned whole fruits drained from syrup may also1 be used4 ,chop fruit 7not too fine7 and stir into plain fritter batter4 ,drop by spoonfuls into deep hot fat1 turning until brown4 ,drain and sprinkle with powdered sugar4 ,banana ,fritters #a cup flour #b teaspoons ,royal ,baking ,powder #a tablespoon powdered sugar #a_/d teaspoon salt #a egg #a_/d cup milk #a tablespoon lemon juice #c bananas ,mix and sift dry ingredients4 ,add others in order4 ,force bananas through sieve before adding4 ,beat thoroughly4 ,drop by spoonfuls into hot fat4 ,drain and sprinkle with powdered sugar4 ,corn ,fritters #a_/b cup milk #b cups cooked corn #a-a_/b cups flour #a teaspoon salt #a_/c teaspoon pepper #b teaspoons ,royal ,baking ,powder #a tablespoon melted shortening #b eggs ,add milk to corn2 add flour sifted with salt1 pepper and baking powder2 add shortening and beaten eggs2 beat well4 ,fry by spoonfuls on hot greased griddle or frying pan4 ,if fried in deep fat make batter stiffer by adding #a_/b cup flour and #a teaspoon ,royal ,baking ,powder4 ,clam ,fritters #a-a_/b cups flour #b teaspoons ,royal ,baking ,powder #a_/b teaspoon salt #a_/c teaspoon pepper #a_/c teaspoon paprika #a_/b cup milk or clam juice #b eggs #a-a_/b teaspoons grated onion #a teaspoon melted shortening #aj clams ,sift together dry ingredients2 add liquid1 beaten eggs1 onion1 and shortening2 rinse clams1 put through meat chopper and add to batter4 ,take one spoonful batter for each fritter and fry on hot greased griddle or in deep fat4 ,cake ,in no department of cookery is ,royal ,baking ,powder of more use and importance than in making fine cake4 ,where fewer eggs are used1 increase the amount of ,royal ,baking ,powder about one teaspoon for each egg omitted4 ,if an unsalted shortening is used take slightly less and add a small quantity of salt4 ,sift flour before measuring4 ,the baking of cake is of primary importance4 ,regulate the oven before putting materials together4 ,see general suggestions1 page #b4 ,plain ,cake #a_/d cup shortening #a cup sugar #a egg #a teaspoon vanilla extract #a cup milk #b cups flour #c teaspoons ,royal ,baking ,powder #a_/b teaspoon salt ,cream shortening2 add sugar slowly1 add well beaten egg and flavoring2 sift together flour1 baking powder and salt and add to mixture a little at a time1 alternately with milk4 ,bake in greased loaf1 layer or patty pans in moderate oven4 ,may also be used hot for cottage pudding4 ,sunshine ,cake #c tablespoons shortening #c_/d cup sugar yolks of #c eggs #a teaspoon flavoring extract #a-a_/b cups flour #c teaspoons ,royal ,baking ,powder #a_/b cup milk ,cream shortening2 add sugar gradually1 and yolks of eggs which have been beaten until thick2 add flavoring2 sift together flour and baking powder and add alternately1 a little at a time1 with the milk to first mixture4 ,bake in greased loaf pan in moderate oven #ce to #de minutes4 ,cover with white icing1 page #af4 ,note--,this is an excellent cake to make in combination with the following ,three-,egg ,angel ,cake4 ,only three eggs are required for both4 ,three-,egg ,angel ,cake #a cup sugar4 #a-a_/c cups flour #a_/b teaspoon cream of tartar #c teaspoons ,royal ,baking ,powder #a_/c teaspoon salt #b_/c cup scalded milk #a teaspoon almond or vanilla extract whites of #c eggs ,,method ,i ,mix and sift first five ingredients four times4 ,add milk very slowly1 while still hot1 beating continually2 add vanilla2 mix well and fold in whites of eggs beaten until light4 ,turn into ungreased angel cake tin and bake in very slow oven about #de minutes4 ,remove from oven2 invert pan and allow to stand until cold4 ,cover with white or chocolate icing1 page #af4 ,,method ,,ii ,boil sugar with cold milk until thick and pour very slowly over whites of eggs which have been beaten light with a wire whip4 ,fold in flour1 cream of tartar1 salt and baking powder which have been sifted together five times4 ,with whip beat mixture with long strokes until very light2 add flavoring2 put into ungreased angel cake tin in cold oven1 turn on heat and bake at very low temperature for #be minutes4 ,raise temperature slightly and bake #cj minutes longer or until thoroughly baked4 ,remove from oven1 invert pan and allow to stand until cold4 ,cover with white or chocolate icing1 page #af4 ,angel ,cake whites of #h eggs #a teaspoon cream of tartar #c_/d cup granulated sugar #a_/d teaspoon salt #a teaspoon ,royal ,baking ,powder #c_/d cup flour #a teaspoon vanilla extract ,whip whites of eggs to firm1 stiff froth2 add cream of tartar2 fold sugar in lightly2 fold in flour which has been sifted four times with baking powder and salt2 add vanilla4 ,pour into ungreased pan and bake #de to #ej minutes in moderate oven4 ,remove from oven2 invert pan and allow to stand until cold4 ,ice with either chocolate or white icing1 page #af4 ,spanish ,cake #a_/b cup shortening #a cup sugar #b eggs #a-c_/d cups flour #c teaspoons ,royal ,baking ,powder #a teaspoon cinnamon #a_/b cup milk ,cream shortening2 add sugar and yolks of eggs2 beat well2 sift together flour1 baking powder and cinnamon and add alternately with milk2 fold in beaten whites of eggs4 ,bake in greased pan in moderate oven #ce to #dj minutes4 ,cover with boiled icing1 page #af4 ,bride's ,cake #a cup shortening #b cups sugar #a teaspoon almond or vanilla extract #c_/d cup milk #c-a_/b cups flour #c teaspoons ,royal ,baking ,powder whites of six eggs ,beat shortening to a cream1 adding sugar gradually2 add flavoring extract2 beat until smooth4 ,add alternately a little at a time milk and flour which has been sifted three times with baking powder4 ,beat whites of eggs until dry1 and add to batter1 folding in very lightly without beating4 ,bake in greased loaf pan in moderate oven about one hour4 ,eggless1 ,milkless1 ,butterless ,cake #a cup brown sugar #a-a_/d cups water #a cup seeded raisins #b ounces citron1 cut fine #a_/c cup shortening #a_/b teaspoon salt #a teaspoon nutmeg #a teaspoon cinnamon #b cups flour #e teaspoons ,royal ,baking ,powder ,boil sugar1 water1 fruit1 shortening1 salt and spices together in saucepan #c minutes2 when cool1 add flour and baking powder which have been sifted together2 mix well4 ,bake in greased loaf pan in moderate oven about #de minutes4 ,chocolate ,cake #c squares unsweetened chocolate #b tablespoons sugar #a-a_/b tablespoons milk #d tablespoons shortening #a cup sugar #b eggs #b_/c cup milk #a-a_/c cups flour #b teaspoons ,royal ,baking ,powder #a_/h teaspoon salt ,cook slowly until smooth first three ingredients4 ,cream shortening2 add sugar and beat well4 ,add yolks of eggs and beat again4 ,stir in chocolate mixture and then add alternately the milk and flour which has been sifted with the baking powder and salt4 ,fold in the beaten whites of eggs4 ,bake in greased loaf pan in moderate oven #ej to #fj minutes4 ,cover with white or chocolate icing1 page #af4 ,pound ,cake #a cup butter #a cup sugar #a teaspoon vanilla extract #a teaspoon lemon extract #e eggs #b cups flour #a teaspoon ,royal ,baking ,powder ,reserve #b egg whites for icing ,cream butter1 add sugar slowly1 beating well4 ,add flavoring and yolks of eggs which have been beaten until pale yellow4 ,beat three egg whites until light and add alternately a little at a time with the flour which has been sifted with baking powder4 ,mix well and bake in greased loaf pan in moderate oven about one hour4 ,cover with ornamental frosting1 page #af1 made with the two remaining egg whites4 ,rich ,fruit ,cake #b cups shortening #b cups sugar #f eggs #d cups seeded raisins #d cups currants #d cups flour #a cup shelled almonds #b tablespoons orange peel #b tablespoons lemon peel #b cups sliced citron #a cup grape juice #b teaspoons cinnamon #a_/b teaspoon grated nutmeg #a_/b teaspoon ground mace #a_/d teaspoon allspice #a_/b teaspoon cloves #a_/b teaspoon salt #d teaspoons ,royal ,baking ,powder ,cream shortening and sugar together2 add beaten egg yolks2 add raisins and currants1 which have been washed1 dried1 and over which a cup and a half of the flour has been sifted2 blanch almonds and put through food chopper with lemon and orange peel and add2 slice citron very fine and add2 stir in grape juice and half of stiffly beaten whites of eggs2 sift together spices1 salt1 baking powder and flour and add2 mix well and fold in remaining whites2 pour into two #ab-;inch pans which have been lined with four layers of brown paper and bake in moderate oven one hour2 then cover with double layer of brown paper2 put asbestos plates underneath and continue baking about two hours longer4 ,coffee ,fruit ,cake #a_/b cup shortening #a cup light brown sugar #b eggs #a_/d cup strong coffee #a_/c cup rich milk or cream #a-c_/d cups flour #c teaspoons ,royal ,baking ,powder #a_/b lb4 raisins #a_/h lb4 sliced citron #a_/d lb4 figs1 cut in strips ,cream shortening2 add sugar2 add egg yolks1 coffee and milk2 sift together flour and baking powder and add slowly2 add fruit1 which has been slightly floured1 and fold in beaten whites of eggs4 ,bake in greased loaf pan from #fj to #ij minutes4 ,royal ,date ,cake #a cup boiling water #a lb4 stoned and cut dates #c_/d cup brown sugar #b tablespoons shortening #a square melted chocolate #a egg #b teaspoons ,royal ,baking ,powder #a_/d teaspoon salt #a-c_/d cups flour #c_/d cup chopped pecan nuts ,pour boiling water over dates4 ,cream sugar and shortening2 add chocolate and beaten egg2 mix well and add dates and water2 sift baking powder1 salt and flour together2 add gradually with pecan nuts4 ,bake in greased loaf pan in slow oven one and a half hours4 ,royal ,cream ,loaf ,cake #a_/b cup shortening #a cup sugar #b eggs #a teaspoon lemon extract #a_/b cup rich milk or thin cream #a cup flour #a_/b cup corn starch #c teaspoons ,royal ,baking ,powder ,cream shortening2 add sugar slowly2 add beaten yolks of eggs and flavoring2 add milk a little at a time2 sift flour1 corn starch and baking powder together and add2 fold in beaten whites of eggs4 ,bake in greased loaf pan in moderate oven #ce to #de minutes1 and cover with frosting1 page #af4 ,maple ,nut ,cake #a_/c cup shortening #a cup light brown sugar #b eggs #a teaspoon vanilla extract #a_/b cup milk #a-a_/b cups flour #a_/d teaspoon salt #b teaspoons ,royal ,baking ,powder #a cup chopped nuts--preferably pecans ,cream shortening1 add sugar1 egg yolks1 flavoring and milk1 and beat well2 add flour1 salt and baking powder which have been sifted together1 and add chopped nuts2 mix in beaten egg whites4 ,bake in greased loaf pan in moderate oven #ce to #de minutes4 ,cover top with maple icing page #ag4 ,while still soft sprinkle with chopped nuts4 ,soft ,molasses ,cake #a_/b cup shortening #b_/c cup brown sugar #a egg #a_/b cup molasses #b cups flour #c teaspoons ,royal ,baking ,powder #a_/b teaspoon salt #a_/b teaspoon allspice #a_/b teaspoon cinnamon #b_/c cup milk ,cream shortening4 ,add sugar slowly2 beating continually2 add beaten egg and molasses2 add half of flour1 baking powder1 salt and spices which have been sifted together2 mix and add milk and remainder of dry ingredients4 ,mix well4 ,bake in greased shallow pan in moderate oven about #dj minutes4 ,serve hot4 ,fairmount ,cake #b cups flour #b teaspoons ,royal ,baking ,powder #a_/b cup shortening #a-a_/d cups sugar #a_/b cup milk #a teaspoon vanilla extract #c eggs #a_/b cup fresh grated cocoanut ,sift flour and baking powder three times2 beat shortening and sugar to a cream2 add milk and vanilla1 then flour1 a little at a time2 beat until smooth2 add eggs one at a time1 stirring and beating batter well after each egg is added4 ,bake in greased loaf pan in moderate oven #a hour4 ,cover with boiled icing1 page #af and sprinkle with cocoanut4 ,marble ,cake ,,white ,,part #c tablespoons shortening #a_/b cup sugar #a_/b teaspoon lemon extract #a_/b cup milk #a cup flour #b teaspoons ,royal ,baking ,powder #a_/d teaspoon salt white of #a egg ,cream shortening2 add sugar slowly2 add flavoring and milk4 ,beat well and add flour sifted with baking powder and salt4 ,mix in beaten egg white4 ,,dark ,,part #c tablespoons shortening #a_/b cup sugar yolk of #a egg #a_/b cup milk #a cup flour #b teaspoons ,royal ,baking ,powder #a_/d teaspoon salt #a_/b teaspoon cloves #a_/b teaspoon allspice #a teaspoon cinnamon #b tablespoons cocoa ,cream shortening2 add sugar slowly2 add egg yolk and mix well4 ,mix in milk2 add flour1 baking powder1 salt1 spices and cocoa which have been sifted together4 ,put this batter by spoonfuls and same amount of white batter alternately into greased loaf pan but do not mix4 ,bake in moderate oven about #de minutes4 ,cover with white icing1 page #af4 ,marble ,cake ,,ii ,make plain cake page #aj2 save one-third of batter and add to it #a-a_/b squares melted unsweetened chocolate4 ,drop by spoonfuls into white batter after putting in pan4 ,bake in moderate oven about #de minutes4 ,feather ,cocoanut ,cake #a-a_/b cups flour #g_/h cup sugar #b teaspoons ,royal ,baking ,powder #b tablespoons melted shortening #a egg #a_/b cup milk #a teaspoon lemon extract #a_/b cup fresh grated cocoanut ,sift flour1 sugar and baking powder4 ,add shortening and beaten egg to milk and add to dry ingredients4 ,mix well1 add flavoring and cocoanut and bake in greased loaf pan in moderate oven #ce to #de minutes4 ,sprinkle with powdered sugar1 or ice with white icing1 page #af with grated cocoanut sprinkled on top4 ,chocolate ,layer ,cake #a_/c cup shortening #a cup sugar #a egg #a cup milk #a-c_/d cups flour #d teaspoons ,royal ,baking ,powder #a_/d teaspoon salt #a teaspoon vanilla extract ,cream shortening2 add sugar gradually1 beating well2 add beaten egg1 one-half the milk and mix well2 add one-half the flour which has been sifted with salt and baking powder2 add remainder of milk1 then remainder of flour and flavoring2 beat after each addition4 ,bake in greased layer cake tins in moderate oven #ae to #bj minutes4 ,,chocolate ,,filling ,,and ,,icing #c cups confectioner's sugar boiling water #a teaspoon vanilla extract #b ounces unsweetened chocolate #a_/b teaspoon grated orange peel ,to sugar add boiling water slowly to make a smooth paste2 add vanilla1 melted chocolate and orange peel4 ,spread between layers and on top of cake4 ,orange ,layer ,cake #a_/c cup shortening #a cup sugar #b eggs #b_/c cup milk #a-c_/d cups flour #c teaspoons ,royal ,baking ,powder #a teaspoon vanilla extract ,cream shortening2 add sugar and egg yolks2 mix well and add half the milk2 add half the flour which has been sifted with baking powder2 mix in flavoring1 milk and remainder of flour4 ,bake in two greased layer cake tins in moderate oven about #bj minutes4 ,,orange ,,filling ,,and ,,icing whites of #b eggs #a-a_/b cups confectioner's sugar rind and soft pulp of #a orange ,whip eggs to stiff froth2 add sugar1 a little at a time1 until stiff enough to spread4 ,whip in pulp and rind of orange4 ,orange coloring may be added if desired4 ,white ,layer ,cake #a_/b cup shortening #a cup granulated sugar #a_/b cup cold water #b cups flour #b teaspoons ,royal ,baking ,powder whites of #c eggs #a teaspoon vanilla or almond extract ,cream shortening and sugar together until very light2 add water slowly1 almost drop by drop1 and beat constantly2 stir in flour and baking powder which have been sifted together twice2 add flavoring2 mix in egg whites which have been beaten until stiff4 ,bake in two greased layer cake tins in moderate oven #bj to #be minutes4 ,put together with fresh strawberry or maple filling1 page #ag4 ,devil's ,food ,cake #a_/b cup shortening #a cup sugar #b-a_/b ounces chocolate #a_/b cup mashed potatoes #a egg #c_/h cup milk #a-a_/d cups flour #b teaspoons ,royal ,baking ,powder #a_/b cup chopped nuts #a_/b teaspoon vanilla extract ,cream shortening2 add sugar1 melted chocolate and mashed potatoes2 mix well2 add egg yolk1 milk and flour and baking powder which have been sifted together2 beat well2 add nuts1 vanilla and beaten egg white2 mix thoroughly4 ,bake in greased shallow tin in moderate oven #be to #ce minutes4 ,,marshmallow ,,icing #c_/d cup granulated sugar #a_/c cup water #f or #h marshmallows white of #a egg few drops vanilla extract ,boil sugar and water without stirring until syrup spins a thread2 melt marshmallows in syrup2 pour slowly over beaten white of egg2 add flavoring and spread very thickly over cake4 ,melt #b ounces unsweetened chocolate with one-half teaspoon butter and spread thin coating over icing when cool4 ,cream ,layer ,cake #a_/b cup shortening #a cup sugar #b eggs #a teaspoon vanilla extract #a_/b cup milk #b cups flour #c teaspoons ,royal ,baking ,powder #a_/d teaspoon salt ,cream shortening and sugar together until light2 add beaten egg yolks1 flavoring and milk slowly2 sift flour and salt2 add half1 then half beaten egg whites2 add remainder of flour sifted with baking powder2 stir after each addition2 fold in remaining egg whites4 ,bake in greased layer cake tins in moderate oven #ae to #bj minutes4 ,put together with cream filling and cover top and sides with white icing4 ,,cream ,,filling #a cup milk #b tablespoons corn starch #a_/d teaspoon salt #b tablespoons sugar #a egg #a teaspoon vanilla extract ,scald milk4 ,mix corn starch1 salt and sugar with a little cold milk2 add to beaten egg2 then add to hot milk4 ,cook about three minutes or until thick and smooth2 add flavoring1 and spread between layers4 ,cocoanut ,layer ,cake #a_/d cup shortening #a cup sugar #a teaspoon vanilla extract #a egg #a cup milk #b cups flour #a_/h teaspoon salt #c teaspoons ,royal ,baking ,powder ,cream shortening1 add sugar slowly1 add flavoring and beaten egg2 add milk2 mix well2 then add flour1 salt and baking powder which have been sifted together4 ,bake in three greased layer cake tins in moderate oven #ab to #ae minutes4 ,,cocoanut ,,filling ,,and ,,icing #a-a_/b cups granulated sugar #a_/b cup water #b egg whites #a_/b teaspoon vanilla extract1 few drops lemon juice #a cup fresh grated cocoanut ,cook sugar and water slowly without stirring until syrup spins a thread2 pour slowly over beaten egg whites2 beat until thick2 add flavoring4 ,spread between layers and on top of cake4 ,while icing is soft sprinkle thickly with cocoanut4 ,maple ,layer ,cake #a_/b cup shortening #a cup sugar #b eggs #a teaspoon vanilla extract #a_/b cup milk #b cups flour #c teaspoons ,royal ,baking ,powder #a_/d teaspoon salt ,cream shortening1 and sugar2 add egg yolks and flavoring2 mix well2 add milk slowly1 stirring until smooth2 sift flour1 baking powder and salt together2 add half to mixture1 then half of beaten egg whites1 then remainder of flour 7stirring after each addition72 mix in balance of whites4 ,bake in greased layer cake tins in moderate oven #ab to #ae minutes4 ,for middle layer of chocolate1 take #a-c of batter of above recipe and add #a oz4 melted chocolate4 ,put together with maple icing1 page #ag4 ,fruit ,layer ,cake #a_/c cup shortening #a cup sugar #a egg #a teaspoon vanilla extract #a cup milk #b cups flour #d teaspoons ,royal ,baking ,powder #a_/h teaspoon salt ,cream shortening well2 add sugar2 add yolk of egg and vanilla2 mix well2 add milk1 then flour1 baking powder and salt which have been sifted together2 mix in beaten egg white4 ,bake in three greased layer tins in hot oven about #ae minutes4 ,put cake together with fruit filling and cover with white icing1 page #af4 ,,fruit ,,filling #a_/b cup fruit jelly #a cup water #a_/b cup chopped raisins #a_/d lb4 chopped figs #a_/d cup sugar #b tablespoons corn starch #a_/b cup chopped blanched almonds or walnuts juice of #a_/b lemon ,cook jelly with water1 fruit and sugar2 add corn starch which has been mixed with a little cold water4 ,cook until thick1 remove from fire2 add nuts and lemon juice4 ,cool and spread between layers of cake4 ,lady ,baltimore ,cake #a_/b cup shortening #a cup sugar whites of #c eggs #a_/b cup milk #a teaspoon vanilla extract or #a_/b teaspoon almond extract #a-c_/d cups flour #b teaspoons ,royal ,baking ,powder ,cream shortening2 add sugar and unbeaten white of one egg2 add milk very slowly1 beating between each addition2 add flavoring2 add flour which has been sifted with baking powder2 lastly fold in beaten whites of #b eggs4 ,bake in square greased layer tins in hot oven about #ae minutes4 ,use following filling and cover top and sides of cake with white icing1 page #af4 ,,filling #a-a_/b cups sugar #a_/b cup water whites of #b eggs #a_/b cup chopped seeded raisins #a_/b cup chopped figs #a cup chopped blanched almonds or pecan nuts #a_/b teaspoon vanilla extract ,boil sugar and water without stirring until syrup spins a thread4 ,pour syrup slowly over beaten eggs4 ,mix in fruit1 nuts and flavoring4 ,spread between layers of cake4 ,sponge ,cake #f eggs #a cup granulated sugar rind of half a lemon #b tablespoons lemon juice #a cup flour #a teaspoon ,royal ,baking ,powder #a_/b teaspoon salt ,beat egg yolks with wire whip until thick2 add gradually sifted sugar1 then grated lemon rind1 lemon juice and one-half beaten whites2 mix well2 carefully fold in flour which has been sifted with baking powder and salt2 add remainder of whites1 mix lightly and bake in ungreased sponge cake tin in moderate oven #ce to #de minutes4 ,when cake shrinks from pan remove from oven and turn upside down on cake cooler4 ,royal ,sponge ,cake #a cup sugar #a_/b cup water #c eggs #a cup flour #a_/b teaspoon salt #b teaspoons ,royal ,baking ,powder #a teaspoon vanilla or lemon extract #a_/h cup cold water ,boil sugar and water without stirring until syrup spins a thread and add slowly to beaten egg whites1 beating until mixture is cold2 sift together three times1 flour1 salt and baking powder2 beat egg yolks until thick2 add a little at a time1 flour mixture and egg yolks1 alternately to white of egg mixture2 add cold water and flavoring2 mix lightly4 ,bake in ungreased tin in moderate1 oven about one hour4 ,milk ,sponge ,cake #b eggs #a cup sugar #f tablespoons hot milk #a teaspoon vanilla or lemon extract #a cup flour #a-a_/b teaspoons ,royal ,baking ,powder #a_/h teaspoon salt ,beat egg yolks until thick2 add half the sugar1 beating continually2 add hot milk1 remainder of sugar and beaten egg whites2 add flavoring2 add flour1 salt and baking powder which have been sifted together4 ,bake in ungreased tube pan in moderate oven about #be minutes4 ,coffee ,spice ,cake with ,mocha ,filling #a_/b cup shortening #a cup sugar #b eggs #a_/b cup strong coffee #b cups flour #c teaspoons ,royal ,baking ,powder #a_/h teaspoon salt #b teaspoons mixed spices ,cream shortening and sugar until light2 add beaten egg yolks2 add coffee slowly2 add half the flour sifted with baking powder1 salt and spices2 mix well and add beaten egg whites2 add remainder of flour and mix lightly4 ,bake in greased layer cake tins in moderate oven #de to #ej minutes4 ,spread layers and cover top with ,,mocha ,,icing ,,and ,,filling #a tablespoon butter #a cup confectioner's sugar #a tablespoon cocoa #b tablespoons strong coffee #a_/d teaspoon salt ,cream butter and sugar2 add cocoa1 coffee and salt and stir until smooth4 ,if too dry1 add more coffee4 ,icings and ,fillings ,boiled ,icing #a cup granulated sugar #a_/b cup water white of #a egg #a_/b teaspoon flavoring extract #a teaspoon ,royal ,baking ,powder ,boil sugar and water without stirring until syrup spins a thread2 pour very slowly over stiffly beaten egg white and beat until smooth2 add flavoring and baking powder2 allow to stand few minutes before spreading4 ,frosting #a unbeaten egg white #a-a_/b cups confectioner's sugar #a teaspoon vanilla extract ,put egg white into shallow dish2 add sugar gradually1 beating with wire whip until of right consistency to spread2 add vanilla and spread on cake4 ,ornamental ,frosting #a-a_/b cups granulated sugar #a_/b cup water #b egg whites #a teaspoon flavoring extract #a teaspoon ,royal ,baking ,powder ,boil sugar and water without stirring until syrup spins a thread2 add very slowly to beaten egg whites2 add flavoring and baking powder and beat until smooth and stiff enough to spread4 ,put over boiling water1 stirring continually until icing grates slightly on bottom of bowl4 ,spread on cake saving a small portion of icing to ornament the edge of cake4 ,this can be forced through a pastry tube1 or1 through a cornucopia1 made from ordinary white letter paper4 ,white or ,colored ,icing #a-a_/b cups confectioner's sugar #b tablespoons hot milk #a_/b teaspoon butter #a_/b teaspoon vanilla extract ,add butter to hot milk2 add sugar slowly to make right consistency to spread2 add vanilla4 ,spread on cake4 ,for pink icing add one tablespoon strawberry or other fruit juice4 ,for yellow icing add one teaspoon egg yolk and flavor with orange rind and one teaspoon lemon juice4 ,seven ,minute ,icing #a unbeaten egg white #g_/h cup granulated sugar #c tablespoons cold water ,place all ingredients in top of double boiler4 ,place over boiling water and beat with beater for seven minutes4 ,add #a_/b teaspoon flavoring and spread on cake4 ,for ,chocolate ,icing add to above #a-a_/b ounces melted unsweetened chocolate4 ,for ,coffee ,icing add #c tablespoons cold boiled coffee in place of water4 ,chocolate ,filling and ,icing whites of #b eggs #b cups confectioner's sugar #a-a_/b tablespoons milk #a teaspoon vanilla extract #d ounces chocolate #a teaspoon butter ,beat whites until stiff2 add sugar slowly1 beating well2 add milk1 vanilla and chocolate which has been melted with butter2 mix until smooth4 ,spread on cake4 ,old-,fashioned ,chocolate ,filling #c ounces melted chocolate #c tablespoons cream #a egg #c_/d cup powdered sugar #a tablespoon corn starch #a_/h teaspoon salt #a teaspoon vanilla extract ,add melted chocolate and cream to beaten egg2 mix in powdered sugar gradually2 add corn starch which has been mixed with a little cold water2 cook in top of double boiler1 stirring constantly until smooth and thick2 add salt and vanilla4 ,spread between layers of cake4 ,soft ,icing #b_/c cup light syrup #a_/c cup granulated sugar #b tablespoons cold water whites of #b eggs #a teaspoon corn starch #a_/b teaspoon ,royal ,baking ,powder #a teaspoon vanilla extract ,boil syrup1 sugar and water without stirring until syrup spins a thread2 pour slowly into stiffly beaten egg whites and beat well4 ,add corn starch1 baking powder and flavoring1 and mix until smooth4 ,marshmallow ,filling and ,icing #a-c_/d cups sugar #a_/h teaspoon salt #a_/b cup water #a_/b cup marshmallows whites of #c eggs ,mix sugar1 salt and water1 add marshmallows and boil until syrup spins a thread1 then add slowly to beaten egg whites2 beat until firm enough to spread4 ,fruit ,filling #b cups granulated sugar #b_/c cup boiling water whites of #b eggs #a_/d cup chopped nuts #a cup mixed figs1 raisins1 citron1 cherries and pine apple1 cut fine ,boil sugar and water without stirring until syrup spins a thread2 beat whites until dry2 add syrup gradually1 beating constantly2 when cool add nuts and fruit4 ,spread between layers of cake4 ,fresh ,strawberry ,icing ,crush ten strawberries with a little sugar and few drops lemon juice and let stand until juicy2 mix in gradually three cups of confectioner's sugar4 ,spread between layers and on top of cake4 ,maple ,icing4 ,i #a_/b teaspoon butter #b tablespoons hot milk #a-a_/b cups confectioner's sugar #a_/b teaspoon maple flavoring ,add butter to hot milk2 add sugar slowly to make paste of the right consistency to spread2 add flavoring and spread on cake4 ,maple ,icing4 ,,ii #a cup maple syrup whites of #b eggs ,boil syrup without stirring until it spins a thread2 add slowly to stiffly beaten egg whites2 beat with wire whip1 preferably on platter1 until stiff enough to spread4 ,orange ,icing rind of #a orange #b teaspoons lemon juice #a cup confectioner's or powdered sugar white of #a egg ,grate orange rind and allow gratings to soak for some time in lemon juice2 stir juice1 sugar and egg together and beat thoroughly4 ,spread on warm cake4 ,jelly ,meringue white of #a egg #a_/b cup currant or other jelly ,put egg white and jelly together into bowl and beat with egg beater or wire whip until stiff4 ,spread between layers or on top of cake4 ,sea ,foam ,icing #a cup brown sugar #a_/c cup water white of #a egg #a teaspoon ,royal ,baking ,powder ,boil sugar and water without stirring until syrup spins a thread4 ,add hot syrup slowly to beaten egg white1 beating continually1 preferably on platter with wire whip4 ,add baking powder4 ,when icing foams1 put between layers and on top of cake4 ,cocoa ,icing #a cup confectioner's sugar #d tablespoons cocoa #a egg white #a teaspoon vanilla extract #a tablespoon cream #a teaspoon melted butter ,add sugar and cocoa slowly to beaten egg white4 ,then add vanilla1 melted butter and cream to make soft enough to spread on cake4 ,brown ,sugar ,icing and ,filling #c cups brown sugar #a cup milk #a tablespoon butter #a teaspoon vanilla extract ,cook sugar1 milk and butter together until it forms a soft ball when tested in cold water2 add vanilla4 ,beat until thick and spread on cake4 ,chopped nuts can be added if desired4 ,butter ,scotch ,icing and ,filling 7,without ,sugar7 #b cups light syrup #a_/b cup butter #a_/b cup milk ,boil syrup1 butter and milk together until it forms a soft ball when tested in cold water4 ,cool slightly without stirring and pour while warm on cake4 ,chopped nuts may be added while icing is still soft4 ,cookies and ,small ,cakes ,cocoa ,drop ,cakes #d tablespoons shortening #a cup sugar #a egg #a_/b cup milk #a-c_/d cups flour #c teaspoons ,royal ,baking ,powder #a_/b cup cocoa #a_/d teaspoon salt #a teaspoon vanilla extract ,cream shortening2 add sugar and beaten egg2 beat well and add milk slowly2 sift flour1 baking powder1 salt and cocoa into mixture2 stir until smooth2 add vanilla4 ,put one tablespoon of batter into each greased muffin tin and bake in moderate oven about #bj minutes4 ,cover with boiled icing1 page #af4 ,or bake in shallow pan2 cool1 and before removing cut across diagonally to make diamond-shaped pieces2 cover with icing4 ,raisin ,drop ,cakes #d tablespoons shortening #a cup sugar #a egg #b_/c cup milk #a-c_/d cups flour #c teaspoons ,royal ,baking ,powder #a_/h teaspoon salt #a cup raisins #a teaspoon vanilla extract ,cream shortening2 add sugar2 add beaten egg and milk very slowly2 add flour1 baking powder and salt which have been sifted together2 add raisins which have been washed1 drained and floured slightly2 add flavoring1 mix well4 ,put a small amount of mixture into each greased individual cake tin and bake in hot oven #ae to #bj minutes4 ,sprinkle with powdered sugar1 or cover with icing4 ,orange ,cakes #d tablespoons shortening #a cup sugar #b_/c cup milk #a egg #b cups flour #c teaspoons ,royal ,baking ,powder #a_/h teaspoon salt #a teaspoon orange extract grated rind of #a orange ,cream shortening2 add sugar slowly beating well2 add milk a little at a time2 add beaten egg2 sift flour1 baking powder and salt together and add to mixture2 add flavoring and grated orange rind2 mix well4 ,bake in greased shallow tin1 or individual cake tins1 in hot oven #ae to #bj minutes4 ,when cool cover with orange icing1 page #ag4 ,spice ,cakes #a_/b cup shortening #a cup brown sugar #a egg #a-c_/d cups flour #c teaspoons ,royal ,baking ,powder #a_/b teaspoon cinnamon #a_/d teaspoon nutmeg #a_/d teaspoon cloves #a_/b cup milk #a cup chopped raisins ,cream shortening1 add sugar and beaten egg2 add flour1 baking powder and spices which have been sifted together2 add milk and mix well2 mix in raisins which have been slightly floured4 ,bake in small greased tins in moderate oven about #be minutes4 ,honey ,drop ,cakes #a_/c cup shortening #a_/d cup sugar #a_/b cup honey #a egg #a_/b tablespoon lemon juice #a-a_/b cups flour #a-a_/b teaspoons ,royal ,baking ,powder ,cream shortening and add sugar slowly2 add honey1 beaten egg yolk and lemon juice2 mix well and add flour and baking powder which have been sifted together2 fold in beaten egg white4 ,put into greased individual tins or drop far apart on greased baking sheet and bake in hot oven #aj to #ae minutes4 ,molasses ,cakes #a cup molasses #a_/b cup sugar #a_/b cup melted shortening #a_/b cup boiling water #c cups flour #c teaspoons ,royal ,baking ,powder #a teaspoon salt #a_/b teaspoon soda #b teaspoons cinnamon #a teaspoon nutmeg #a teaspoon cloves #a cup stale bread crumbs ,mix molasses1 sugar1 shortening and boiling water together2 add flour1 baking powder1 salt1 soda and spices which have been sifted together2 add bread crumbs2 mix well4 ,drop by spoonfuls on greased baking sheet and bake in moderate oven #aj to #ab minutes4 ,small ,fancy ,cakes4 ,i #a_/b cup shortening #a cup granulated or powdered sugar yolks of #c eggs #a_/b cup milk #b cups flour #b teaspoons ,royal ,baking ,powder ,cream shortening1 add sugar slowly and beat well2 add beaten egg yolks2 add milk a little at a time and flour which has been sifted with baking powder2 divide batter in half and add to one-half1 one teaspoon lemon juice and grated rind of half a lemon2 to remainder of batter add two ounces unsweetened melted chocolate1 one teaspoon vanilla4 ,bake in shallow greased pan or in small individual tins in hot oven about #ae minutes4 ,if large pan is used1 when cool1 cut cakes into fancy shapes4 ,cakes should be less than an inch thick when baked4 ,spread with colored icing1 page #af1 or marshmallow icing1 page #ag4 ,small ,fancy ,cakes4 ,,ii #a_/b cup shortening #a cup granulated sugar #b_/c cup water #a teaspoon vanilla extract #b cups flour #a_/d teaspoon salt #c teaspoons ,royal ,baking ,powder whites of #c eggs ,cream shortening and sugar together until very light2 add water very slowly and beat constantly2 add flavoring2 stir in the flour1 salt and baking powder which have been sifted together twice2 mix in beaten egg whites4 ,put about a teaspoonful of batter into small individual cake tins and bake in hot oven #aj to #ae minutes1 or bake in shallow pan and cut as in above recipe or diagonally across making small diamond shaped pieces4 ,spread with any icing desired4 ,cookies #c_/d cup shortening #b cups sugar #a_/d cup milk #b eggs #a_/d teaspoon grated nutmeg #a teaspoon vanilla or grated rind of #a lemon #d cups flour #c teaspoons ,royal ,baking ,powder ,cream shortening and sugar together2 add milk to beaten eggs and beat again2 add slowly to creamed shortening and sugar2 add flavoring2 add #b cups flour sifted with baking powder and nutmeg2 add enough more flour to roll easily4 ,roll out very thin on floured board2 cut with cookie cutter2 sprinkle with sugar2 put a raisin or a piece of walnut in the center of each4 ,bake about #ab minutes in hot oven4 ,cocoa ,cookies #d tablespoons shortening #a cup sugar #a_/d cup milk #a egg #b cups flour #c teaspoons ,royal ,baking ,powder #a_/d teaspoon salt #a_/b cup cocoa ,cream shortening and sugar together2 add milk and beaten egg2 mix well4 ,sift flour1 baking powder1 cocoa and salt together and add4 ,roll out #a_/d-;inch thick on floured board2 cut with cookie cutter4 ,bake in hot oven about #ab minutes4 ,cocoanut ,cookies #a_/d cup shortening #a_/b cup sugar #a egg #a_/b teaspoon lemon juice or extract #a_/b cup milk #a-a_/b cups flour #c teaspoons ,royal ,baking ,powder #a_/h teaspoon salt #b cups fresh grated cocoanut ,cream shortening2 add sugar1 beaten egg and lemon2 mix in milk slowly2 add flour1 baking powder and salt which have been sifted together2 add cocoanut4 ,the batter should be quite stiff4 ,drop by small spoonfuls on greased pan4 ,do not smooth over1 but allow space for spreading4 ,bake in moderate oven #ae to #bj minutes4 ,filled ,cookies #a_/c cup shortening #a cup sugar #a egg #a_/b cup milk #a teaspoon vanilla extract #c-a_/b cups flour #a_/b teaspoon salt #d teaspoons ,royal ,baking ,powder ,cream shortening2 add sugar1 beaten egg1 milk and vanilla2 add flour1 salt and baking powder1 which have been sifted together4 ,roll out thin on slightly floured board and cut with cookie cutter4 ,place one teaspoon of filling on each cookie1 cover with another cookie1 press edges together4 ,bake in moderate oven #ab to #ae minutes4 ,,filling #b teaspoons flour #a_/b cup sugar #a_/b cup water #a_/b cup chopped raisins #a_/b cup chopped figs ,mix flour and sugar together2 add water and fruit4 ,cook until thick1 being very careful not to burn4 ,marshmallow ,cookies ,follow recipe for cookies4 ,roll slightly thicker4 ,after removing from oven1 cover with marshmallow icing1 page #ag4 ,fudge ,squares #c tablespoons shortening #a cup sugar #a egg #b ounces melted unsweetened chocolate #a_/b teaspoon vanilla extract #a_/c cup milk #a cup flour #a teaspoon ,royal ,baking ,powder #a_/h teaspoon salt #a_/b cup nut meats chopped--not too fine ,melt shortening2 add sugar and unbeaten egg2 mix well2 add chocolate1 vanilla and milk2 add flour which has been sifted with baking powder and salt2 add nut meats1 mix well4 ,spread thinly on greased shallow cake pan1 and bake in slow oven #bj to #cj minutes4 ,cut into #b-;inch squares before removing from pan4 ,oatmeal ,macaroons #a cup sugar4 #a tablespoon melted shortening #b eggs #c_/d teaspoon salt #b-a_/b cups rolled oats #b teaspoons ,royal ,baking ,powder #a teaspoon vanilla extract ,cream sugar with shortening2 add egg yolks1 salt and rolled oats2 add baking powder1 beaten egg whites and vanilla2 mix thoroughly4 ,drop on greased tins about half teaspoon to each macaroon allowing space for spreading4 ,bake about #aj minutes in moderate oven4 ,hermits #f tablespoons shortening #a cup brown sugar #a egg #a_/b cup milk #a-a_/b cups flour #b teaspoons ,royal ,baking ,powder #a_/d teaspoon salt #a teaspoon cloves #a teaspoon allspice #a teaspoon cinnamon #a cup chopped seeded raisins #b tablespoons chopped citron ,cream shortening2 add sugar and beaten egg2 mix well2 add milk very slowly2 sift flour1 baking powder1 salt and spices together and add slowly2 add fruit dredged with flour4 ,drop from spoon on greased tins and bake in moderate oven #ae minutes4 ,nut ,bars #a_/b cup shortening #a-a_/b cups sugar #b eggs #d tablespoons milk #d cups flour #c teaspoons ,royal ,baking ,powder #a_/h teaspoon salt #a_/b cup chopped blanched almonds ,cream shortening and sugar together2 add beaten yolk of one egg2 add beaten whites of two eggs and three tablespoons milk2 mix well4 ,sift together flour1 baking powder and salt and add1 mixing well4 ,roll half of dough at a time #a_/d-;inch thick on floured board2 cut into bars #a by #c inches4 ,brush with yolk of remaining egg mixed with one tablespoon milk and sprinkle with chopped nuts4 ,bake in moderate oven about #ae minutes4 ,fruit ,shortcakes ,although strawberries are generally used1 other fruits such as raspberries1 blackberries1 loganberries1 bananas1 peaches and oranges1 and even stewed or canned fruit1 can be substituted and make delicious short cakes4 ,old-,fashioned ,shortcake #b cups flour #a_/b teaspoon salt #b tablespoons sugar #d teaspoons ,royal ,baking ,powder #c tablespoons shortening #c_/d cup milk #a quart berries ,sift dry ingredients2 mix in shortening2 add milk to make soft dough2 smooth out lightly4 ,bake in greased deep layer cake tin in hot oven #bj to #be minutes4 ,split1 butter and spread sweetened crushed berries or other fruit between layers4 ,strawberry ,shortcake #b cups flour #a_/b teaspoon salt #b tablespoons sugar #d teaspoons ,royal ,baking ,powder #c tablespoons shortening #a egg #a_/b cup milk ,sift dry ingredients1 mix in shortening2 add beaten egg to milk and add to dry ingredients to make soft dough4 ,smooth one half of dough out lightly4 ,put into greased deep layer tin2 spread with butter2 cover with other half of dough which has also been smoothed out to fit pan4 ,bake in hot oven #bj to #be minutes4 ,split while hot and spread crushed and sweetened berries and whipped cream between layers2 cover top with whipped cream and whole berries4 ,dust with powdered sugar and serve4 ,royal ,strawberry ,cake #a cup sugar #d tablespoons shortening #a egg #b cups flour #c teaspoons ,royal ,baking ,powder #a_/h teaspoon salt #a cup milk #a teaspoon vanilla extract #a_/b pint heavy cream #a quart strawberries ,cream sugar and shortening together2 add beaten egg2 add part of flour1 baking powder and salt which have been sifted together1 then part of milk2 mix well and add remainder of flour2 mix in remainder of milk and flavoring4 ,bake in shallow greased pan in moderate oven #bj to #cj minutes4 ,when cold split in half and spread whipped cream and crushed sweetened strawberries between layers4 ,cover top with whipped cream and whole strawberries4 ,doughnuts ,these old-fashioned fried cakes1 as sometimes called1 need the addition of ,royal ,baking ,powder to make them light1 tender and digestible4 ,the fat should be in a deep kettle1 and hot enough to brown a piece of bread in #fj seconds or the doughnuts will absorb grease4 ,doughnuts #c tablespoons shortening #b_/c cup sugar #a egg #b_/c cup milk #a teaspoon nutmeg #c_/d teaspoon salt #c cups flour #d teaspoons ,royal ,baking ,powder ,cream shortening2 add sugar and beaten egg2 stir in milk2 add nutmeg1 salt1 flour and baking powder which have been sifted together and enough additional flour to make dough stiff enough to roll4 ,roll out on floured board to about #a_/d-;inch thick2 cut out4 ,fry in deep fat hot enough to brown a piece of bread in #fj seconds4 ,drain on unglazed paper and sprinkle with powdered sugar4 ,afternoon ,tea doughnuts #b eggs #f tablespoons sugar #c_/d teaspoon salt #a_/d teaspoon grated nutmeg #b tablespoons melted shortening #f tablespoons milk #b cups flour #c teaspoons ,royal ,baking ,powder ,beat eggs until very light2 add sugar1 salt1 nutmeg1 shortening and milk2 add flour and baking powder which have been sifted together2 mix well4 ,drop by teaspoonfuls into deep hot fat and fry until brown4 ,drain well on unglazed paper and sprinkle with powdered sugar4 ,crullers #d tablespoons shortening #a cup sugar #b eggs #c cups flour #a teaspoon cinnamon #a_/b teaspoon salt #c teaspoons ,royal ,baking ,powder #e_/h cup milk ,cream shortening2 add gradually sugar and beaten eggs2 sift together flour1 cinnamon1 salt and baking powder2 add one-half and mix well2 add milk and remainder of dry ingredients to make soft dough4 ,roll out on floured board to about #a_/b inch thick and cut into strips about #d inches long and #a_/b inch wide2 roll in hands and twist each strip bringing ends together4 ,fry in deep fat4 ,drain and roll in powdered sugar4 ,puddings and ,other ,desserts ,baked ,custard #d eggs #a_/b cup sugar #a_/d teaspoon salt #a teaspoon vanilla extract #a quart milk ,beat eggs1 sugar1 salt and vanilla together2 scald milk and add very slowly1 stirring constantly4 ,put into greased baking dish or small molds2 place in pan of water in slow oven and bake #cj to #dj minutes4 ,test with knife which will come out clean when custard is baked4 ,for ,caramel ,custard add to eggs #d tablespoons ,caramel ,sauce1 page #bf4 ,rice ,pudding #a cup rice #a-a_/b quarts milk #a teaspoon salt #a cup sugar #a cup seeded raisins grated orange rind ,wash rice with several waters2 put into pudding dish2 add milk1 salt1 orange rind and sugar and bake in slow oven about #a-a_/b hours or until thick1 stirring several times during baking2 add raisins1 and bake #bj minutes longer4 ,cottage ,pudding #a cup flour #a_/b cup sugar #a_/h teaspoon salt #b teaspoons ,royal ,baking ,powder #a_/b cup milk #a egg #b tablespoons melted shortening ,sift together flour1 sugar1 salt and baking powder2 add milk1 beaten egg and shortening2 beat well and bake in greased pan in hot oven about #bj minutes4 ,serve with lemon1 chocolate or other sauce4 ,tapioca ,pudding #a_/b cup pearl tapioca or #c tablespoons minute tapioca #a quart milk #a teaspoon melted butter #f tablespoons sugar #a_/d teaspoon salt #b eggs #a teaspoon vanilla or lemon extract ,soak tapioca in cold water one hour2 drain2 add milk and butter1 and cook in double boiler until tapioca is transparent4 ,add sugar and salt to beaten eggs and combine by pouring hot mixture slowly on eggs4 ,return to double boiler and cook until thick4 ,add flavoring and serve hot or cold with cream4 ,poor ,man's ,pudding #a_/b cup chopped suet #a_/b cup seeded raisins #a_/b cup currants #a-a_/b cups grated bread #a cup flour #b teaspoons ,royal ,baking ,powder #a_/b cup brown sugar #b cups milk ,mix ingredients in order given2 beat well4 ,put into greased mold2 place in covered saucepan with boiling water half way up sides of mold4 ,steam #b hours4 ,turn out carefully4 ,serve with hard or other sauce1 page #be4 ,apple ,cake #a-a_/b cups flour #c teaspoons ,royal ,baking ,powder #a_/b teaspoon salt #b tablespoons shortening #a_/b cup milk #d or #e apples #a_/b cup sugar #a teaspoon cinnamon ,sift together flour1 baking powder and salt2 rub in shortening very lightly2 add milk and mix4 ,place dough on floured board and pat out #a_/b inch thick4 ,put into shallow greased pan4 ,wash1 pare1 core and cut apples into sections2 press them into dough2 sprinkle with sugar and dust with cinnamon4 ,bake in moderate oven #cj minutes or until apples are tender and brown4 ,serve warm with milk or cream4 ,apple ,dumplings #a cup flour #b teaspoons ,royal ,baking ,powder #a_/b teaspoon salt #c tablespoons shortening #a_/b cup milk #d apples #d tablespoons sugar #b teaspoons butter #a teaspoon cinnamon ,sift together flour1 baking powder and salt2 rub shortening in lightly2 add just enough milk to make a dough4 ,roll out #a_/h inch thick on floured board2 divide into four parts2 lay on each part an apple which has been washed1 pared1 cored and sliced2 put one teaspoon sugar with #a_/d teaspoon butter on each2 wet edges of dough with cold water and fold around apple1 pressing tightly together4 ,place in pan1 sprinkle with little cinnamon1 remainder of sugar and put #a_/d teaspoon butter on each dumpling4 ,bake about #dj minutes in moderate oven4 ,serve with hard sauce1 page #be4 ,peach dumplings may be made in the same way4 ,apple ,roll #d medium sized apples #a-a_/b cups sugar #b cups water ,peel1 core and chop apples fine4 ,cook sugar and water in baking pan over slow fire4 ,while cooking make rich biscuit dough 7see strawberry shortcake1 page #ba74 ,roll out about #a_/b-;inch thick1 spread with apples and roll into a long roll2 cut into pieces about #a-a_/b or #b inches long2 place with cut side down in hot syrup2 sprinkle with cinnamon and sugar and put small piece of butter on top of each4 ,bake in hot oven until apples are done and crust golden brown4 ,turn out on platter4 ,serve with plain or whipped cream4 ,peaches or other fruit may be used in place of apples4 ,meringues whites of #c eggs #a-a_/d cups granulated sugar #c teaspoons ,royal ,baking ,powder #a_/d teaspoon vanilla extract ,beat whites of eggs until stiff and dry2 add gradually two-thirds of sugar1 and continue beating until mixture holds shape2 fold in remaining sugar sifted with baking powder2 add vanilla4 ,drop by spoonfuls on unglazed paper and bake in moderate oven #cj minutes4 ,increase heat and bake #cj minutes longer4 ,remove any soft part from center of meringues and return to oven to dry out1 after turning off heat4 ,use two meringues for each serving and put together with ice cream or with sweetened whipped cream and crushed raspberries or strawberries4 ,banana ,cake with ,jelly ,sauce #a cup flour #b teaspoons ,royal ,baking ,powder #b tablespoons sugar #a_/d teaspoon salt #c_/d cup milk #a egg #d bananas ,sift together the flour1 baking powder1 sugar and salt2 add milk and beaten egg2 mix well4 ,peel and scrape bananas2 cut in halves1 lengthwise1 then across4 ,pour batter into greased shallow pan1 place bananas on top and sprinkle with sugar4 ,bake in moderate oven #ae minutes4 ,serve with ,,jelly ,,sauce #a cup water #b tablespoons jelly #a tablespoon sugar #a teaspoon corn starch ,put water into saucepan2 bring to a boil2 add jelly and sugar2 stir until dissolved2 add corn starch wet with a little cold water2 boil #c minutes4 ,charlotte ,russe #a pint cream #a_/d cup powdered sugar #a teaspoon vanilla extract ,mix ingredients4 ,have very cold and whip to stiff froth4 ,line dish with sponge cake or lady fingers1 fill with whipped cream and serve cold4 ,boston ,cream ,pie #b eggs #a cup flour #a-a_/b teaspoons ,royal ,baking ,powder #c_/d cup sugar #a_/h teaspoon salt #a_/b cup boiling milk #a_/b teaspoon vanilla extract ,add beaten egg yolks to stiffly beaten whites and gradually add flour1 baking powder1 sugar and salt which have been sifted together three or four times2 add hot milk very slowly2 add vanilla4 ,bake in deep layer cake tin in moderate oven about #ce minutes4 ,when cool1 split and put between layers the following cream filling4 ,sprinkle powdered sugar on top of cake4 ,,cream ,,filling #a_/b cup sugar #b tablespoons corn starch #a_/h teaspoon salt #b eggs #a cup scalded milk #a teaspoon butter #a_/b teaspoon vanilla extract ,mix sugar1 corn starch1 salt and beaten eggs2 pour on gradually scalded milk2 add butter2 cook in double boiler until thick and smooth1 stirring constantly2 add flavoring2 cool and spread between layers of cake4 ,blueberry ,cake #c tablespoons shortening #a cup sugar #a egg #c_/d cup milk #a-c_/d cups flour #b teaspoons ,royal ,baking ,powder #a-a_/b cups floured blueberries ,cream shortening2 add sugar1 beaten egg and milk2 sift flour and baking powder and add2 stir in blueberries4 ,bake in very shallow greased pan in moderate oven #be to #cj minutes4 ,serve hot with or without butter4 ,chocolate ,blanc ,mange #d tablespoons corn starch #c_/d cup sugar #a_/d teaspoon salt #a quart milk #c ounces unsweetened chocolate #a teaspoon vanilla extract ,mix corn starch1 sugar and salt together with a little of the cold milk4 ,put remainder of milk on to scald with chocolate1 which has been cut into small pieces4 ,as soon as chocolate is dissolved1 stir in the corn starch mixture4 ,cook until thick and smooth1 stirring constantly4 ,set over hot water and cook about #bj minutes longer4 ,add flavoring2 pour into a mold which has been wet in cold water4 ,chill1 and serve cold with sweetened whipped cream4 ,floating ,island #a quart milk #d eggs #d tablespoons sugar #a_/d teaspoon salt #a_/b cup currant jelly #b teaspoons vanilla or almond extract ,scald milk2 beat egg yolks2 stir in sugar and salt2 add hot milk gradually1 mixing well4 ,cook slowly in saucepan until mixture begins to thicken1 stirring continually4 ,cool1 flavor and put into dish4 ,make meringue of whites whipped until dry1 and into which jelly has been beaten1 a teaspoon at a time1 and heap on top2 or drop meringue by spoonfuls on top of custard and put small pieces of jelly in center of each4 ,chill and serve4 ,huckleberry or ,blueberry ,float #a cup berries #c tablespoons sugar #a cup flour #b teaspoons ,royal ,baking ,powder #a_/d teaspoon salt #a teaspoon shortening #a_/b cup milk ,pick over and wash berries2 put into small saucepan with half cup of water1 and bring quickly to boil2 add sugar and boil #e minutes4 ,sift flour1 baking powder and salt2 mix in shortening very lightly2 add milk slowly4 ,take a teaspoonful at a time in floured hands and roll into balls4 ,place on floured pie tin2 brush with cold milk and bake about #ab minutes in hot oven4 ,while warm break in half2 butter each biscuit2 put into dish and pour berries over4 ,serve hot with hard sauce4 ,christmas ,plum ,pudding #b cups ground suet #b cups bread crumbs #b cups flour #b teaspoons ,royal ,baking ,powder #b cups sugar #b cups seeded raisins #b cups currants #a cup finely cut citron #a cup finely cut figs #a tablespoon finely cut orange peel #a tablespoon finely cut lemon peel #a teaspoon ground cinnamon #a teaspoon ground ginger #a_/d teaspoon ground cloves #a_/d teaspoon ground nutmeg #a_/d teaspoon ground mace #a tablespoon salt #a cup water #a cup grape or other fruit juice ,mix thoroughly all dry ingredients and add fruit2 stir in water and fruit juice and mix thoroughly4 ,add more water if necessary to make stiff dough4 ,fill greased molds #b_/c full1 and steam five or six hours4 ,this pudding should be prepared and cooked a week or more before used4 ,before serving steam one hour and serve with hard1 lemon or foamy sauce4 ,cream ,puffs #a cup boiling water #a_/b cup shortening #a cup flour #a_/h teaspoon salt #c eggs #b teaspoons ,royal ,baking ,powder ,heat water and shortening in saucepan until it boils up well2 add all at once flour sifted with salt and stir vigorously4 ,remove from fire as soon as mixed1 cool1 and mix in unbeaten eggs1 one at a time2 add baking powder2 mix and drop by spoonfuls #a-a_/b inches apart on greased tin2 shape into circular form with wet spoon4 ,bake about #be minutes in hot oven4 ,cut with sharp knife near base to admit filling4 ,,cream ,,filling #a cup sugar #a_/c cup corn starch #a_/h teaspoon salt #a egg #b cups scalded milk #a teaspoon vanilla extract ,mix dry ingredients2 add slightly beaten egg and stir into this gradually the scalded milk4 ,cook about #ae minutes in double boiler1 stirring constantly until thickened4 ,cool slightly and flavor4 ,sweetened whipped cream may be used instead of this filling4 ,steamed ,fig ,pudding #a_/d cup shortening #a cup sugar #a egg #a cup milk #b cups flour #d teaspoons ,royal ,baking ,powder #a_/h teaspoon salt #a_/b teaspoon vanilla or lemon extract #a-a_/b cups chopped figs ,cream shortening2 add sugar slowly and beaten egg2 add milk2 mix well2 add flour1 baking powder and salt1 which have been sifted together2 add flavoring and figs4 ,pour into greased pudding mold and steam for two hours4 ,serve with foamy sauce4 ,prune ,puff #d eggs #a_/b cup powdered sugar #a cup cooked prunes ,whip egg whites to stiff froth2 add sugar slowly1 beating continually2 add prunes which have been stoned and chopped2 whip until very light4 ,bake in pudding dish in moderate oven about #aj minutes4 ,serve cold with soft custard made from yolks of eggs 7see recipe for ,floating ,island1 page #bd74 ,other soft fruits may be used in the same way served hot with sauce or whipped cream4 ,lemon ,jelly #a cup sugar #a-a_/b cups water #a tablespoon granulated gelatine #a_/d cup lemon juice ,boil sugar and water two or three minutes2 add gelatine which has been soaked in two tablespoons cold water1 stirring constantly2 add lemon juice4 ,chill in mold which has been dipped in cold water and serve4 ,fruit may be molded in the jelly by chilling part of mixture1 adding fruit1 then jelly2 chilling and so on until mold is filled4 ,jelly ,roll #a cup sugar #a-a_/b cups flour #b teaspoons ,royal ,baking ,powder #a_/h teaspoon salt #b eggs #d tablespoons hot water currant or other jelly ,sift dry ingredients2 stir in beaten eggs2 add hot water slowly2 beat until smooth2 pour into large well greased pan4 ,batter should be spread very thin and not more than #a_/d inch thick when baked4 ,bake in moderate oven #h to #aj minutes4 ,turn out on sheet of brown paper2 beat jelly with fork and spread on cake4 ,with sharp knife trim off all crusty edges and roll up while still warm by lifting one side of paper4 ,to keep roll perfectly round1 wrap in slightly damp cloth until cool4 ,sprinkle with powdered sugar4 ,pudding ,sauces ,hard ,sauce #a_/b cup butter #a cup powdered sugar #a_/b teaspoon flavoring extract ,cream butter until very light2 add sugar very slowly1 beating until light and creamy4 ,add flavoring and beat again4 ,foamy ,sauce #f tablespoons butter #a cup powdered sugar #c eggs #a teaspoon vanilla extract #b tablespoons boiling water ,cream butter2 add sugar slowly1 beating continually2 beat egg yolks until thick and add gradually2 beat well2 add stiffly beaten egg whites1 flavoring and water4 ,before serving1 heat over boiling water five minutes1 stirring constantly4 ,chocolate ,sauce #a ounce unsweetened chocolate #a tablespoon butter #a_/c cup boiling water #a cup sugar #a_/b teaspoon vanilla extract ,melt chocolate in top of double boiler4 ,add butter and when mixed pour water on slowly1 stirring constantly1 then add sugar4 ,bring to boiling point and boil about fifteen minutes1 add vanilla1 and serve hot4 ,maple ,sauce #a cup sugar #a cup water #a tablespoon lemon juice #a tablespoon maple flavoring #a teaspoon corn starch ,heat half the sugar in frying pan2 stir continually2 when brown add water and boil2 add remainder of sugar1 corn starch mixed with a little cold water1 lemon juice and maple flavoring2 boil #c minutes4 ,serve hot4 ,lemon or ,orange ,sauce #a cup water #b tablespoons lemon or orange juice #b tablespoons sugar #a teaspoons corn starch ,boil water1 sugar and corn starch mixed with little cold water4 ,boil #e minutes and add fruit juice and #a tablespoon caramel if dark color is desired4 ,fruit ,sauce #a_/c cup butter #a cup fresh strawberries1 raspberries or canned fruit drained from syrup #a cup powdered sugar #a egg white ,cream butter2 add sugar gradually2 add egg beaten until stiff and beat well2 add slowly fruit which has been carefully prepared and mashed4 ,beat until creamy4 ,caramel ,sauce #b cups granulated sugar #e cups boiling water ,melt sugar in saucepan and heat1 stirring constantly until golden brown2 add boiling water4 ,cook three minutes4 ,pastry and ,pies ,a pinch of salt and a little ,royal ,baking ,powder make pastry light1 flaky and more digestible4 ,pastry should rise in baking to double its thickness1 and be in light flaky layers4 ,the novice must learn to handle it lightly and as little as possible in rolling and turning4 ,it is important to have all materials and utensils cold4 ,pastry is better if allowed to stand in the icebox several hours before using4 ,plain ,pastry #b cups flour #a_/b teaspoon salt #b teaspoons ,royal ,baking ,powder #a_/b cup shortening cold water ,sift together flour1 salt and baking powder2 add shortening and rub in very lightly with tips of fingers4 ,add cold water very slowly1 enough to hold dough together 7do not work or knead dough and handle as little as possible74 ,divide in halves2 roll out one part thin on floured board1 and use for bottom crust4 ,after pie is filled roll out other part for top4 ,cover pie2 press edges together2 trim off pastry and bake4 ,rich ,pastry #b cups pastry flour #a_/b teaspoon ,royal ,baking ,powder #a_/b teaspoon salt #b_/c cup shortening cold water ,sift flour1 baking powder and salt2 add one-half shortening and rub in lightly with fingers2 add water slowly until of right consistency to roll out4 ,divide in halves2 roll out one half thin2 put on in small pieces half remaining shortening2 fold upper and lower edges in to center2 fold sides in to center2 fold sides to center again2 roll out thin and put loosely over pie plate1 bringing paste well over edge of plate2 trim off edges4 ,repeat with other half for top crust4 ,apple ,pie #a-a_/b cups flour #a-a_/b teaspoons ,royal ,baking ,powder #a_/b teaspoon salt #a_/c cup shortening cold water #d apples or #a quart sliced apples #d tablespoons sugar #a tablespoon butter ,sift flour1 baking powder and salt2 add shortening and rub in very lightly2 add just enough water to hold dough together4 ,roll half out on floured board1 line bottom of pie plate2 fill in apples1 which have been washed1 pared and cut into thin slices2 sprinkle with sugar1 and small pieces of butter2 flavor with cinnamon or nutmeg2 wet edges of crust with cold water2 roll out remainder of pastry2 cover pie1 pressing edges tightly together1 trim off extra pastry2 prick top1 and bake in moderate oven #cj minutes4 ,lemon ,meringue ,pie #b cups water #c tablespoons corn starch #b tablespoons flour #a cup sugar #c eggs #d tablespoons lemon juice #a teaspoon grated lemon rind #a teaspoon salt ,line pie plate loosely with pastry and bake about #aj minutes or until very light brown4 ,put water on to boil2 mix corn starch1 flour and sugar with #a_/b cup cold water until smooth2 add egg yolks2 mix well and add slowly to boiling water4 ,cook #e minutes1 stirring constantly2 add lemon juice1 rind and salt4 ,pour into baked crust4 ,beat egg whites2 add #c tablespoons sugar and spread thickly over top of pie4 ,dust with sugar and brown in very slow oven4 ,strawberry ,pie #a cup flour #a_/b teaspoon salt #b teaspoons ,royal ,baking ,powder #d tablespoons shortening #a_/d cup cold water #a quart strawberries ,sift dry ingredients together2 rub in shortening very lightly with finger tips2 add water slowly to make a stiff dough4 ,roll out on floured board and use for bottom crust of pie1 being careful to fold the paste well over the edge of pie plate4 ,bake in hot oven #ab to #ae minutes4 ,if glazed crust is desired1 brush edges after baking with boiling hot syrup 7#b tablespoons syrup and #a tablespoon water7 and return to oven for #a or #b minutes until syrup hardens4 ,fill the baked crust with fresh selected hulled strawberries and cover with syrup made as follows3 ,add #a_/b cup sugar and #a_/b cup strawberries to #b cups boiling water2 bring to a boil and strain2 add #a tablespoon corn starch which has been mixed with little cold water4 ,cook over hot fire for a minute or two1 stirring constantly2 remove from fire and beat hard2 return to slow fire1 cook very gently until thick4 ,pour while hot over strawberries4 ,serve either hot or cold4 ,mince ,pie ,mince ,pie should always be made with two crusts4 ,line pie plate with paste1 page #bf1 fill with mince meat1 cover with paste and bake in hot oven #be minutes4 ,mince ,meat #b lbs4 fresh lean beef1 boiled and chopped fine when cold #a lb4 suet chopped very fine #e lbs4 chopped apples #a lb4 seeded raisins #b lbs4 currants #c_/d lb4 sliced citron #a-a_/b teaspoons cinnamon #a grated nutmeg #b tablespoons ground mace #a tablespoon ground cloves #a tablespoon allspice #a tablespoon fine salt #b-a_/b lbs4 brown sugar #a qt4 sherry or #a qt4 boiled cider #a pt4 brandy ,mix all ingredients thoroughly4 ,pack in jars4 ,store in cold1 dry place4 ,allow to stand #bd hours before using4 ,custard ,pie #c eggs #c_/d cup sugar #a teaspoon salt #b cups milk #a teaspoon vanilla extract ,beat eggs2 add sugar1 salt and scalded milk slowly4 ,line pie plate with paste1 page #bf1 pour in custard4 ,bake in moderate oven #be to #cj minutes4 ,the custard is baked when a knife put in center comes out dry4 ,cocoanut ,pie is made the same way1 adding #a cup fresh grated cocoanut1 and using only #b eggs4 ,bake as above4 ,pumpkin ,pie #b cups stewed and strained pumpkin #b cups rich milk or cream #c_/d cup brown or granulated sugar #b eggs #a_/d teaspoon ginger #a_/b teaspoon salt #a teaspoon cinnamon ,mix pumpkin with milk1 sugar1 beaten eggs1 ginger1 salt1 cinnamon1 and beat #b minutes4 ,pour into pie tin which has been lined with pastry4 ,place in hot oven for fifteen minutes1 then reduce heat and bake #de minutes in moderate oven4 ,rhubarb ,pie #b cups rhubarb #a cup sugar #a tablespoon corn starch or flour #a_/d teaspoon salt ,cut off root1 stem ends and peel2 cut into small pieces2 put into deep pie plate which has been lined with paste1 page #bf1 sprinkle with corn starch1 salt and sugar4 ,cover with paste and bake in hot oven about one-half hour4 ,berry ,pies #c cups blueberries1 huckleberries1 or blackberries #b_/c cup sugar #a_/d teaspoon salt #a teaspoon flour #a teaspoon butter ,line a pie plate with plain paste1 page #bf1 fill heaping with berries2 dredge with flour1 salt and sugar2 dot with small pieces of butter2 cover with top crust or strips of pastry across top4 ,bake about #de minutes in moderate oven4 ,other fruit pies can be made in the same way4 ,cherry ,tarts #a-a_/b cups flour #a_/b teaspoon salt #c teaspoons ,royal ,baking ,powder #f tablespoons shortening #a_/c cup cold water #a quart pitted cherries ,sift dry ingredients together2 rub in shortening very lightly with fingertips2 add water slowly1 just enough to make stiff dough2 roll out very thin on floured board and line patty pans1 being very careful to have pastry come well over the edges of pans4 ,bake in hot oven about #ab or #ae minutes4 ,fill with cherries4 ,cover with hot syrup made as for strawberry pie1 page #bg1 using #a_/b cup juice from the cherries instead of strawberries4 ,other fruit can be used in place of cherries4 ,frozen ,desserts ,how to ,freeze ,scald can1 cover and dasher1 adjust can in freezer2 put in dasher2 pour in the mixture to be frozen and fasten cover 7the can should never be more than #c_/d full72 adjust crank and turn once or twice4 ,fill space around can to within an inch of top with ice and salt 7three parts crushed ice to one part salt71 packing hard4 ,turn slowly at first1 increasing speed when mixture begins to stiffen4 ,add more ice and salt as required4 ,when mixture is very firm1 wipe off cover1 open can and remove dasher2 scrape frozen mixture from dasher and sides of can1 and pack down solidly2 cover with paper and replace can cover4 ,put cork in opening in cover4 ,pour off salt water if there is danger of its getting into the can4 ,fill up over top of can with ice and salt 7four parts ice to one part salt74 ,cover freezer with heavy blanket and keep in cool place until ready to serve4 ,philadelphia ,ice ,cream #a quart cream #a cup sugar #a tablespoon vanilla extract ,scald half pint of cream2 add sugar and stir until dissolved4 ,cool and add remainder of cream and vanilla4 ,freeze as above4 ,strawberry ,ice ,cream ,add to ,philadelphia ,ice ,cream before freezing one quart of berries which have been washed1 hulled1 crushed and slightly sweetened4 ,chocolate ,ice ,cream ,melt #b ounces unsweetened chocolate with half pint cream and proceed as for ,philadelphia ,ice ,cream4 ,french ,ice ,cream #a cup milk yolks of #d eggs #a cup sugar #a_/h teaspoon salt #a tablespoon vanilla extract #a quart cream ,scald milk and add to beaten egg yolks2 add sugar1 salt1 vanilla and cream which has been whipped4 ,freeze as above4 ,frozen ,pudding #c cups milk #c eggs #a cup sugar #a tablespoon corn starch #a cup chopped mixed fruit ,scald milk in double boiler4 ,mix corn starch with a little cold milk2 add beaten eggs1 sugar and a few grains of salt2 mix well and add slowly to scalded milk1 stirring until it thickens4 ,cool and add fruit1 which has been put through food chopper4 ,the fruit is a matter of taste4 ,it may be #b tablespoons raisins1 #a tablespoon citron1 #a tablespoon cherries1 #a tablespoon blanched almonds and #a tablespoon candied pineapple4 ,freeze1 but not too stiff2 put into mold and pack in ice and salt until ready to serve4 ,grape ,sherbet #a pint grape juice #a cup sugar #a quart milk ,warm grape juice1 and in it dissolve sugar2 mix thoroughly with ice cold milk2 freeze at once4 ,this makes a lilac colored sherbet4 ,lemon ,sherbet juice of #c lemons #a-a_/b cups sugar #a quart milk ,mix juice and sugar1 stirring constantly while slowly adding very cold milk4 ,if added too rapidly1 mixture will curdle4 ,however1 this does not affect quality4 ,freeze and serve4 ,orange ,water ,ice juice of #f oranges #b teaspoons orange extract juice of #a lemon #a quart water #b cups powdered sugar #a_/b cup cream ,mix all ingredients together2 strain and freeze4 ,strawberry ,mousse #a box strawberries #a cup sugar #a_/d box or #a tablespoon granulated gelatine #b tablespoons cold water #c tablespoons boiling water #a quart cream ,wash and hull berries1 sprinkle with sugar and let stand one hour2 mash and rub through fine sieve2 add gelatine which has been soaked in cold water and dissolved in the boiling water4 ,set in pan of ice water and stir until it begins to thicken2 fold in whipped cream4 ,put into mold1 cover1 pack in salt and ice1 #a part salt1 #c parts ice2 allow to stand #d hours4 ,raspberries or peaches or shredded pineapple may be used instead of strawberries4 ,soups ,soup stock is the liquid in which bones1 cooked or uncooked meat and vegetables have been boiled4 ,gravies and browned pieces of meat are often added to the soup kettle for color and flavoring4 ,the stock should be strained1 quickly cooled and all fat removed4 ,a great variety of soups may be made by adding to any soup stock1 previously cooked macaroni1 spaghetti1 vermicelli noodles or vegetables4 ,cream soups are made with a cream sauce foundation to which is added the strained pulp of vegetables or fish4 ,brown ,soup ,stock #f lbs4 shin of beef #c to #f quarts cold water #a bay leaf #f cloves #a tablespoon mixed herbs #b sprigs parsley #a_/b cup carrot #a_/b cup turnip #a_/b cup celery #a_/b cup onion ,wipe beef and cut lean meat into inch cubes2 brown one-third in hot frying pan2 put remaining two-thirds with bone and fat into soup kettle2 add water and allow to stand #cj minutes4 ,place on back of range2 add browned meat and heat gradually to boiling point4 ,cover and cook slowly six hours2 add vegetables and seasoning one hour before it is finished4 ,strain and put away to cool4 ,remove all fat2 reheat and serve4 ,bean ,soup #b cups beans #b tablespoons finely cut onion #b tablespoons finely cut bacon #a teaspoon salt #a_/h teaspoon pepper #b tablespoons chopped parsley #a teaspoon thyme #c tablespoons flour ,soak beans in water over night4 ,drain and put into saucepan with six cups boiling water and boil slowly two hours or until soft2 add onion and bacon which have been fried light brown2 boil five minutes2 add salt1 pepper1 parsley and thyme4 ,mash beans with back of spoon and add flour which has been mixed with a little cold water2 boil five minutes and serve4 ,cream ,soups ,this is the foundation or sauce for many fish and vegetable cream soups4 #a quart milk #a tablespoon butter #a teaspoon salt #a teaspoon white pepper #b tablespoons flour #a cup boiling water ,scald milk and add butter and seasoning2 thicken with flour1 which has been mixed with little cold water4 ,thin with boiling water and boil two minutes4 ,for pea soup boil and mash #a pint green peas and add to sauce4 ,for cream of celery boil #a pint cut celery until tender2 rub through sieve1 add to milk1 and proceed as above4 ,for potato soup boil and mash #f large potatoes1 stir into milk1 proceed as above1 and strain4 ,just before serving stir in a tablespoon chopped parsley4 ,for corn soup add to sauce a can of corn or corn cut from #f ears boiled fresh corn1 #a tablespoon sugar1 and boil #ae minutes4 ,strain and serve4 ,for cream of fish soup add to milk about one pound of boiled fish1 which has been put through sieve and proceed as above4 ,creole ,soup #a_/d cup rice #a_/b cup cut onion #b tablespoons bacon drippings #b cups tomatoes #b teaspoons salt #a teaspoon sugar #a_/h teaspoon paprika #a tablespoon cut parsley ,wash rice1 add #c cups boiling water and boil #cj minutes4 ,cook onions in pan with drippings until tender1 but not brown2 add tomatoes and boil #aj minutes2 rub through strainer into boiled rice and water2 add seasoning and sprinkle with parsley4 ,add a little chopped green pepper if desired4 ,cream of ,tomato ,soup #a quart tomatoes #a_/d teaspoon soda #d tablespoons butter #d tablespoons flour #a quart milk #a tablespoon salt #a_/b teaspoon pepper ,stew tomatoes slowly one-half hour4 ,in the meantime1 melt butter1 stir in flour and cook over low flame1 adding milk slowly2 add seasoning4 ,strain tomatoes2 add soda2 stir into sauce and serve immediately4 ,onion ,soup #b cups finely chopped onion #b tablespoons butter or bacon drippings #d cups rice water or vegetable stock #a teaspoon salt #a_/h teaspoon white pepper #a_/h teaspoon paprika #b tablespoons chopped parsley ,cook onions and butter or drippings in covered saucepan1 shaking pan often4 ,when onions are tender add rice water or stock2 boil #e minutes2 add seasoning and chopped parsley4 ,fish ,when a fish is fresh the flesh is firm and the gills are a bright pink4 ,to clean3 ,hold fish by the tail and with a sharp knife scrape off scales toward the head2 wipe with damp cloth2 slit underside2 carefully remove entrails2 wash with cold water1 removing all clots of blood from backbone4 ,always cook fish thoroughly4 ,broiled ,fish ,clean1 wash1 and split1 removing backbone and fins along the edge4 ,very large fish should be cut into slices4 ,dry with cheesecloth2 season with salt and pepper4 ,cook on well-greased broiler1 from #aj to #bj minutes1 turning once4 ,remove to hot platter2 add melted butter and sprinkle with chopped parsley2 garnish with slices of lemon and serve4 ,baked ,fish ,prepare as for ,broiled fish4 ,brush pan with drippings2 place fish1 skin side down2 dust with salt1 pepper and flour2 pour over #b tablespoons melted butter and #a_/b cup milk4 ,bake in hot oven #bj to #be minutes or until brown4 ,remove to hot platter1 sprinkle with chopped parsley and serve4 ,fried ,fish ,clean1 removing head and tail1 unless fish are small2 wash with cold water and dry with cheesecloth2 dust with salt1 pepper and flour on both sides4 ,heat one tablespoon bacon drippings or other fat in heavy pan over hot fire4 ,put in fish2 brown quickly on both sides2 reduce heat and fry #e to #aj minutes longer4 ,serve with chopped parsley and lemon or sauce tartare4 ,planked ,fish ,prepare as for ,broiled fish4 ,heat plank1 brush with drippings and dust with salt and pepper4 ,place fish1 skin side down1 doubling thin part so that it will not burn4 ,the oven must be hot before putting in plank2 cook #bj minutes2 reduce to moderate heat and leave in oven #aj to #bj minutes longer4 ,melt #a tablespoon butter1 add #a teaspoon salt1 #a_/h teaspoon pepper1 and pour over fish4 ,garnish with potato roses1 lemon and parsley and serve on the plank4 ,codfish ,balls #a cup salt codfish #b cups potatoes1 cut into cubes or small pieces #a_/h teaspoon pepper #a_/b tablespoon butter #a egg ,pick over1 wash and shred fish into small pieces4 ,put potatoes into deep saucepan2 cover with cold water2 add fish and boil until potatoes are soft4 ,take off fire2 drain well2 beat up with wire whip or fork until light and all lumps are out of potatoes2 add seasoning1 butter and slightly beaten egg4 ,drop by spoonfuls into deep fat1 hot enough to brown a piece of bread in #dj seconds and fry until golden brown4 ,drain on brown paper and serve immediately4 ,fish ,chowder #b or #c slices salt pork #f medium-sized potatoes #a small onion #c lbs4 fresh fish #b quarts milk #b teaspoons salt #a_/h teaspoon pepper ,cut pork in dice pieces2 fry crisp1 and turn into chowder kettle4 ,pare and cut potatoes into pieces4 ,peel and chop onion fine4 ,put potatoes into kettle with part of onion4 ,cut fish into convenient pieces2 and lay over potatoes2 sprinkle over with rest of onion2 add seasoning and enough water to come to top of fish2 cover closely and cook until potatoes are soft2 add milk and let it scald up again4 ,pilot bread or crackers1 split and soaked1 may be added just before last boiling4 ,if milk is not available a smaller quantity of water may be used4 ,boiled ,lobsters or ,crabs ,the lobster should be purchased alive and plunged into boiling ,water in which a good proportion of salt has been mixed4 ,continue to boil according to size about #bj minutes4 ,crabs should be boiled in the same manner1 but only a little more than half the time is necessary4 ,to open a boiled lobster1 wipe off shell1 break off large claws2 separate tail from body2 take body from shell1 leaving lady or stomach1 on shell4 ,save green fat and coral2 remove small claws2 remove woolly gills and discard1 break body through middle and pick out meat from joints4 ,cut with sharp scissors through length of under side of tail1 draw meat from shell4 ,draw back flesh on upper end and pull off intestinal cord and discard4 ,break large claws and remove meat4 ,creamed ,oysters ,to each #cj oysters use #a cup thin ,cream ,sauce1 page #ce4 ,drain oysters1 saving liquor for soup1 put into shallow pan over quick fire and cook about one minute or until edges curl1 stirring constantly1 and add to sauce4 ,or put on oysters with #a tablespoon butter2 add #a tablespoon flour which has been mixed with a little cold water2 add #a_/b cup milk1 #a_/b teaspoon salt and #a_/h teaspoon pepper4 ,worcestershire sauce may be added if desired4 ,boil #a minute and serve on thin squares of toasted bread2 garnish with parsley4 ,scalloped ,oysters #be oysters #b cups bread crumbs #a_/d cup milk #b tablespoons butter #a teaspoon salt #a_/d teaspoon pepper ,grease dish and cover bottom with bread crumbs1 then lay oysters in carefully2 season and cover with bread crumbs2 pour over milk and cover top with butter4 ,bake in hot oven #ae to #bj minutes4 ,fried ,oysters ,wash and drain oysters4 ,season with salt and pepper1 dip in flour1 egg and then bread or cracker crumbs4 ,fry in hot fat until golden brown4 ,drain well and garnish with lemon and parsley4 ,clam ,chowder #be clams #f potatoes #a onion #a_/h lb4 finely cut salt pork #b teaspoons salt #a_/h teaspoon pepper #a quart milk ,chop hard parts of clams4 ,slice potatoes and onion thin4 ,put pork into kettle and cook a short time2 add potatoes1 onion1 seasoning and juice of clams4 ,cook #b-a_/b hours2 then add clams4 ,boil #ae minutes and just before serving add hot milk4 ,shell ,fish a la ,newburg #b cups finely cut shrimp1 scallops1 lobster1 or crab meat #b tablespoons butter #a tablespoon flour #a cup milk #b hard boiled eggs #a teaspoon salt cayenne pepper to taste #a_/d teaspoon paprika #a_/d cup sherry ,if canned fish is used cover with cold water #bj minutes and drain4 ,melt butter in saucepan2 add flour and stir until smooth2 add cold milk slowly2 boil until thick4 ,rub egg yolks through strainer and add1 stirring until smooth2 add seasoning1 and finely chopped egg whites2 add fish2 put all in top of double boiler over fire for #ae minutes2 add sherry and serve immediately4 ,meats ,roasting ,wipe meat with damp cloth4 ,trim and tie into shape if necessary4 ,put some pieces of fat in bottom of pan1 and season meat with salt and pepper4 ,have oven very hot at first and when meat is half done reduce heat4 ,baste every #aj to #ae minutes4 ,if there is danger of fat in pan being scorched add a little boiling water4 ,roast from #aj to #ae minutes for each pound of meat1 as it is desired rare or well done4 ,broiling ,the rules for roasting meat apply to broiling1 except that instead of cooking it in the oven it is to be quickly browned1 first on one side and then on the other1 over hot coals or directly under a gas flame1 turning every minute until done4 ,meat an inch and one-half thick will broil in #h to #ae minutes4 ,season after it is cooked4 ,pan ,broiling or ,frying ,put meat to be broiled or fried in very hot frying pan1 with very little or no fat4 ,turn every few minutes until cooked4 ,season and serve immediately4 ,steaks and chops may be pan-broiled without any fat in the pan4 ,for thin gravy pour a little boiling water into pan after meat is taken out4 ,boiling and ,stewing ,fresh meat for boiling should be put into boiling water and boiled hard for about #e minutes2 reduce heat and boil gently about #bj minutes for each pound1 salt and spices may be added for seasoning4 ,a little vinegar put into the water with tough meat makes it tender4 ,the broth of boiled meat should always be saved for soups1 stews or gravies4 ,salt meats should be put in cold water1 which as soon as it boils should be replaced by fresh cold water1 repeating if necessary until meat has palatable flavor when done4 ,salted and smoked meats require about #cj minutes slow boiling1 to each pound4 ,vegetables and herbs may be boiled with them to flavor4 ,when cooked keep hot until required1 if they are to be served hot2 if they are to be served cold1 cool in liquor in which they were boiled4 ,very salt meats1 or those much dried in smoking1 should be soaked over night in cold water4 ,pot ,roasting ,tough cuts of meat may be first browned in fat1 then half covered with boiling water and cooked slowly either in oven or in iron kettle on top of stove4 ,this method requires long1 slow cooking4 ,stew with ,dumplings #b pounds lean beef1 mutton or veal #a quart potatoes #b cups cut carrots #b cups cut onions #a cup tomatoes #a tablespoon salt #a_/d teaspoon pepper #a tablespoon flour #b tablespoons chopped parsley ,wipe meat1 cut into small pieces1 put in kettle1 cover with boiling water and boil slowly #a-a_/b hours2 add carrots and onions2 boil #ae minutes1 then add potatoes1 salt1 pepper and tomatoes2 add boiling water1 if needed to cover vegetables2 boil #cj minutes4 ,add dumplings and boil #aj minutes without lifting cover4 ,put meat and vegetables on platter with dumplings around edge4 ,add flour which has been mixed with a little cold water2 boil #c minutes2 pour over stew and sprinkle with parsley4 ,,dumplings #a cup flour #b teaspoons ,royal ,baking ,powder #a_/b teaspoon salt #a teaspoon shortening cold water ,sift flour1 baking powder and salt2 rub in shortening lightly with fingers2 add enough water to make dough hold together4 ,drop by spoonfuls into stew4 ,liver and ,bacon ,have liver cut in thin slices2 wash1 drain1 dry and roll in flour4 ,put bacon thinly sliced into very hot frying pan2 turn until brown and transfer to hot platter4 ,fry liver quickly in the hot bacon drippings1 turning often4 ,when done put on platter with bacon4 ,pour off all but #a or #b tablespoons fat1 add #a to #b tablespoons flour1 and stir until brown4 ,add hot water gradually to make smooth gravy1 season and boil #a minute4 ,roast ,lamb ,wipe meat with damp cloth4 ,put one or two thin slices of onion on top2 season with salt and pepper4 ,put into roasting pan in hot oven and roast for about one hour and a quarter4 ,reduce the heat after lamb has been roasting about #bj minutes4 ,serve on hot platter with brown gravy or mint sauce4 ,roast ,stuffed ,shoulder of ,lamb with ,browned ,potatoes #c-a_/b or #d pounds shoulder of lamb ,,dressing #b cups stale bread crumbs #a tablespoon finely cut onion #a tablespoon drippings #a tablespoon chopped parsley #a teaspoon salt #a_/h teaspoon pepper ,wipe lamb with damp cloth2 fill pocket with dressing and sew up4 ,put into hot oven for #bj minutes4 ,when well browned1 season with salt and pepper1 add #a cup cold water and roast #de minutes2 add #a quart white potatoes1 which have been washed1 pared and boiled1 and roast until potatoes are brown4 ,remove to platter4 ,add water to pan to make #b cups of gravy4 ,thicken gravy by adding #a tablespoon flour mixed with a little cold water1 season and cook until smooth4 ,pot ,roast of ,beef with ,browned ,potatoes ,wipe beef with cloth1 put into iron kettle or frying pan and brown well on all sides4 ,add #b tablespoons cut onion1 #a tablespoon salt1 #a_/d teaspoon pepper and #b cups boiling water2 and boil slowly #a-c_/d hours2 add water as it boils away1 #a cup at a time4 ,after adding potatoes1 boil #cj minutes4 ,place meat and potatoes on hot platter4 ,add #a tablespoon flour mixed with a little cold water to gravy and boil4 ,pour over meat and sprinkle with chopped parsley4 ,carrots cut in small pieces may be added with potatoes4 ,baked ,veal with ,tomato ,sauce #a thin veal cutlet #a teaspoon drippings #a teaspoon chopped onion #a teaspoon chopped parsley #a_/b cup bread crumbs #a_/b teaspoon salt #a_/h teaspoon pepper ,trim edge of cutlet and spread on board or platter4 ,fry onion in drippings until tender2 add bread crumbs and parsley mixed with enough water to hold them together2 spread on cutlet and roll2 tie in three or four places4 ,dust with salt1 pepper and flour4 ,place in pan2 add #a_/b cup hot water4 ,roast in hot oven #ce to #de minutes1 adding water if needed4 ,remove to hot platter2 pour tomato sauce around meat and garnish with parsley4 ,veal ,cutlet ,cutlet may be cooked whole or cut into pieces for serving4 ,dust with salt1 pepper and flour2 dip in #a egg beaten with #a tablespoon milk1 then in bread crumbs4 ,brown on both sides in shallow fat in hot frying pan4 ,add boiling water to cover2 season and cook slowly for #a hour4 ,thicken gravy with #a tablespoon flour mixed with a little cold water4 ,roast ,loin of ,pork ,wipe pork with damp cloth4 ,put into pan in very hot oven for #bj minutes1 or until well browned1 then add #a teaspoon salt1 #a_/h teaspoon pepper and #a cup cold water4 ,roast slowly #c to #d hours4 ,add water as necessary4 ,to gravy1 add #a tablespoon flour mixed with cold water1 season and boil until thick4 ,apple ,sauce ,wipe1 pare and quarter sour apples2 remove seeds and core2 put into saucepan and add cold water to almost cover4 ,cook slowly until soft4 ,add about #a_/b cup sugar for each quart of apples4 ,cook a few minutes longer2 remove from fire2 add little lemon peel and serve either hot or cold4 ,baked ,ham ,wash and scrub ham in warm water2 soak over night4 ,whether a whole or half ham1 put on to boil with cold water enough to cover2 boil slowly #d to #e hours or until tender1 allowing about #cj minutes to the pound4 ,cool in water in which it was boiled2 remove skin carefully2 put in pan2 cover with #a cup brown sugar and #a teaspoon pepper2 add #b cups cold water2 bake in very hot oven #de to #fj minutes2 baste often4 ,when brown add #a cup cider or #a_/b cup vinegar and thicken with #b tablespoons flour4 ,creamed ,sweetbreads ,lay sweetbreads in cold water with a little salt for #a hour4 ,drain1 put into saucepan1 cover with boiling water and boil very slowly #be minutes2 drain and when cool separate and remove all membrane4 ,cut into small pieces and reheat in ,cream ,sauce1 page #ce4 ,poultry ,how to ,clean ,singe fowl over free flame4 ,cut off head just below bill4 ,untie feet1 break bone and loosen sinews just below joint2 pull out sinews and cut off feet4 ,cut out oil sac4 ,lay breast down1 make small slit from backbone toward head2 loosen windpipe and crop and pull out4 ,push back skin from neck and cut off neck close to body4 ,make slit below end of breastbone1 put in fingers1 loosen intestines from backbone1 take firm grasp of gizzard and draw all out4 ,cut around vent so that intestines are unbroken4 ,remove heart1 lungs and kidneys1 wash inside and out with cold water1 then wipe dry with cloth4 ,cut through thick fleshy part of gizzard and remove inside heavy skin without breaking1 then cut away gristly part so that only thick fleshy part is used4 ,roast ,poultry ,after poultry is cleaned and washed inside and out with cold water1 fill inside with dressing4 ,have at least a yard fine twine in trussing needle4 ,turn wings across back so that pinions touch4 ,run needle through thick part of wing under bone1 through body and wing on other side2 return in same way1 but passing needle in over bone1 tie firmly1 leaving several inches of twine4 ,press legs up against body1 run needle through thigh1 body and second thigh1 return1 going round bone in same way2 tie firmly4 ,run needle through ends of legs1 return1 passing needle through rump2 if opening is badly torn1 one or two stitches may be needed2 if steel skewers are used put one through wings of fowl and other through opposite thigh4 ,then wind twine in figure eight from one handle of skewer to other4 ,rub all over with soft butter and season4 ,place on rack in roasting pan and put into very hot oven4 ,make basting mixture with #a_/b cup each of butter and water2 keep hot and baste every #aj or #ae minutes4 ,roast #c hours for #h pound turkey1 #a to #a-a_/b hours for chicken and ducks #c to #d pounds4 ,if bird is very large and heavy1 cover breasts and legs with several thicknesses of paper to keep from burning4 ,poultry ,dressing #b cups stale bread #a tablespoon finely cut onion #a tablespoon drippings #a tablespoon finely cut parsley #a_/b tablespoon salt #a_/h teaspoon pepper #a_/d teaspoon paprika powdered sage if desired ,soak bread in cold water #e minutes and press out all water4 ,put drippings and onion into pan and cook slowly1 stirring constantly1 until onion is tender but not brown4 ,add bread1 parsley and seasoning and mix well together4 ,oyster ,dressing #bj oysters #b tablespoons butter #d cups bread crumbs #a_/b tablespoon salt #a_/d teaspoon pepper #a tablespoon chopped parsley ,drain and rinse oysters with cold water4 ,put butter in saucepan with oysters and bring to boiling point2 add bread crumbs1 seasoning and parsley2 mix carefully1 so that oysters will not be broken4 ,giblet ,gravy ,boil neck1 gizzard and wing tips together until tender4 ,pour off excess of fat in pan in which poultry has been roasted2 add enough stock from the gizzard and neck to make #c cups of gravy4 ,chop gizzard1 liver and heart and add2 then add #a teaspoon finely cut onion1 #a teaspoon salt1 #a_/h teaspoon pepper1 #b tablespoons flour mixed with a little cold water4 ,boil #c minutes4 ,fricassee of ,chicken ,prepare and cut up as for fried chicken4 ,put into saucepan with just enough boiling water to cover2 add a teaspoon salt1 a little pepper and1 if desired1 a teaspoon of onion juice4 ,boil slowly #b hours or until tender2 add a little water from time to time1 as it boils away4 ,thicken with a tablespoon flour mixed with a little cold water and add a tablespoon of finely chopped parsley4 ,serve with border of hot boiled rice or dumplings4 ,fried ,chicken ,singe1 wash and clean chicken2 cut into pieces as follows3 two second joints1 two drumsticks1 two wings1 breast cut into two pieces1 backbone cut into four pieces4 ,wipe with damp cloth2 sprinkle with salt and pepper2 dredge in flour4 ,put into frying pan with #b tablespoons bacon drippings or half drippings and half butter and brown quickly4 ,add a little water1 cover1 reduce heat and fry slowly on both sides4 ,remove chicken2 mix #a tablespoon flour with whatever gravy or fat is in pan2 add #a cup cold milk or water2 boil until thick4 ,chicken ,pie ,singe1 draw and clean a #d-lb4 chicken as usual4 ,disjoint1 cut the breast into four pieces1 cut the thigh and leg apart4 ,save the neck1 wing tips1 heart1 gizzard and liver for soup4 ,put on the rest with enough boiling water to cover2 cook #b hours4 ,add #b quarts washed1 pared and diced white potatoes4 ,cook #bj minutes1 or until the potatoes are tender4 ,add #a tablespoon salt1 #a_/d teaspoon pepper1 #a tablespoon chopped parsley and #b tablespoons flour mixed with a little cold water4 ,boil #c minutes4 ,pour all into dish1 cover with rich pastry4 ,bake #bj minutes in moderate oven4 ,,pastry ,sift together #a cup flour1 #b teaspoons ,royal ,baking ,powder1 #a teaspoon salt2 rub in very lightly #d tablespoons shortening2 add just enough cold water to make a stiff dough4 ,roll out on floured board and put over top of pie4 ,roast ,goose1 ,bread and ,apple ,dressing ,wipe inside with damp cloth1 and season with salt and pepper2 put in dressing and sew up4 ,push back skin and cut off neck4 ,in the skin put #b apples1 which have been pared and quartered2 tie the skin4 ,put in pan breastbone up2 dust with salt1 pepper and flour4 ,place in hot oven2 when browned baste with #b cups cold water2 turn breast side down and roast #b hours1 basting three or four times with cold water4 ,ten minutes before serving turn breast side up4 ,remove fat and make gravy as directed for ,roast ,poultry4 ,,apple ,,dressing #a tablespoon drippings #b tablespoons chopped onions #a quart finely chopped apples #d cups stale bread crumbs #a egg #a teaspoon salt #a_/b teaspoon grated nutmeg #a_/h teaspoon pepper #a_/h teaspoon paprika #b tablespoons chopped parsley ,put drippings and onion into frying pan1 cook a few minutes and add apples4 ,cover bread with cold water a few minutes1 remove and press out all water4 ,put into pan2 add seasoning and beaten egg and parsley4 ,mix well until thoroughly cooked4 ,fish1 ,meat and ,vegetable ,sauces ,thin ,cream ,sauce #a tablespoon butter #a tablespoon flour #a cup milk or cream #a_/b teaspoon salt #a_/h teaspoon white pepper ,melt butter in saucepan1 add flour and mix well2 add cold milk slowly1 stirring until smooth and creamy2 add salt and pepper and boil about #c minutes4 ,thick ,cream ,sauce #b tablespoons butter #b-a_/b tablespoons flour #a cup milk or cream #a_/b teaspoon salt #a_/h teaspoon white pepper ,make as directed for ,thin ,cream ,sauce4 ,tomato ,sauce #c slices bacon cut into small pieces #a slice onion--chopped #b tablespoons flour #a-a_/b cups strained tomatoes #a tablespoon chopped green peppers #a_/b teaspoon salt few gratings of nutmeg cayenne ,put bacon into saucepan1 add onion and brown slightly4 ,add flour1 tomatoes which have been heated1 and stir until thick and smooth4 ,add seasoning and peppers4 ,bechamel ,sauce #a tablespoon butter #a tablespoon flour #a_/b cup thin cream #a_/b cup white stock--chicken or veal salt and pepper ,melt butter in saucepan2 stir in flour2 reduce heat2 add seasoning and liquid1 stirring until smooth4 ,egg ,sauce 7,for ,fish7 #a cup white sauce #b chopped hard-boiled eggs #a tablespoon chopped parsley #a teaspoon lemon juice or vinegar ,add eggs1 parsley and lemon juice to white sauce after removing from fire4 ,brown ,sauce or ,gravy #a tablespoon butter or fat in which meat was cooked #a tablespoon flour #a cup beef stock or boiling water salt and pepper ,brown butter in saucepan2 add flour and brown2 add liquid and stir until smooth and thick4 ,season to taste and simmer #e minutes4 ,currant ,jelly ,sauce #a_/b glass currant jelly #a cup hot brown sauce ,melt jelly over slow fire4 ,add sauce2 stir well and simmer one minute4 ,hollandaise ,sauce #a_/b cup butter #b beaten egg yolks #a tablespoon lemon juice salt cayenne #a_/b cup boiling water ,cream butter2 add gradually1 stirring well1 egg yolks1 lemon juice1 salt and cayenne2 add boiling water slowly4 ,stir over boiling water till thick as boiled custard4 ,serve immediately4 ,sauce ,tartare ,make #a cup mayonnaise1 page #da4 ,chop very fine #a tablespoon each of capers1 olives1 pickles and parsley4 ,press in a cloth till quite dry4 ,blend gradually with the mayonnaise4 ,maitre ,d',hotel ,butter #b tablespoons butter #a tablespoon lemon juice #a_/b teaspoon salt #a_/h teaspoon white pepper #a tablespoon chopped parsley ,cream butter2 add gradually lemon juice1 seasoning and parsley4 ,keep cold until served4 ,mint ,sauce #a_/d cup chopped mint leaves #a_/b cup vinegar #a_/d cup water #a_/d cup brown or granulated sugar ,cook all ingredients in saucepan over very slow fire for about one-half hour4 ,do not allow to boil4 ,serve hot4 ,horse-,radish ,sauce #b tablespoons butter #b tablespoons grated fresh horse-radish #a tablespoon very thick cream #a_/b teaspoon lemon juice ,cream butter2 add horse-radish1 cream and lemon juice4 ,keep very cold4 ,cranberry ,sauce #a quart cranberries #b cups sugar #a cup water ,put all together into saucepan4 ,cover until it boils4 ,remove cover and cook about #aj minutes or until berries have all burst4 ,pour into mold1 chill and serve4 ,for ,cranberry ,jelly strain and put into mold and chill4 ,eggs ,boiled ,eggs ,drop into boiling water and boil #c to #c-a_/b minutes for soft boiled1 #ab to #bj minutes for hard boiled2 or place eggs in boiling water1 cover1 and cook over moderate heat without boiling from #h to #aj minutes for soft1 #bj to #dj minutes for hard cooked4 ,poached ,eggs ,break eggs and drop carefully one at a time into boiling water in shallow greased frying pan4 ,cook slowly until eggs are set4 ,remove each with skimmer and serve on toast garnished with parsley4 ,poached ,eggs in ,cream ,put half cup of cream sauce into shallow baking dish4 ,open eggs carefully and place on sauce4 ,cook over boiling water from #aj to #ae minutes or until eggs are set or as firm as desired4 ,cover with half cup of cream sauce1 sprinkle with chopped parsley and dust with paprika and serve4 ,scrambled ,eggs ,break eggs into bowl1 season with salt and pepper and pour into hot frying pan in which butter has been melted4 ,cook over slow fire and as eggs thicken stir until cooked4 ,if desired eggs may be beaten with milk1 cream or water and cooked in same way4 ,scalloped ,eggs with ,ham #d hard-cooked eggs #b cups cold boiled ham chopped fine #a cup cream sauce #b cups bread crumbs #b tablespoons milk ,cut eggs into slices2 cover bottom of greased baking dish with one-third of bread crumbs2 then add in layers eggs1 ham1 cream sauce1 crumbs1 being sure to save bread crumbs to cover top4 ,add milk and bake in moderate oven #bj minutes4 ,plain ,omelet ,beat #c eggs with #c tablespoons milk2 add #a_/b teaspoon salt and #a_/h teaspoon pepper1 and mix4 ,melt #a teaspoon fat in hot frying pan2 pour in eggs2 lift edges of omelet1 allowing thin portions to run underneath1 shaking pan until egg is set2 when brown underneath1 fold over and serve on hot platter4 ,puffy ,omelet #d eggs #a_/b teaspoon salt #a_/c teaspoon pepper #b teaspoons ,royal ,baking ,powder #a tablespoon corn starch #a_/b cup milk or half milk and half water ,separate eggs2 mix salt1 pepper1 baking powder1 corn starch and milk with yolks of eggs4 ,beat whites until light though not dry and mix in well with yolks4 ,put into greased hot frying pan and cook slowly until well puffed up4 ,dry out in oven1 fold over in half and serve immediately on hot platter4 ,if desired serve with tomato sauce1 page #ce added before omelet is folded4 ,fancy ,omelets ,a great variety of omelets can be made by either mixing chopped vegetables1 fruits1 meats1 or shellfish with plain omelet before cooking1 or folding them in after cooking4 ,croquettes ,salmon ,croquettes #a cup cooked salmon #a tablespoon butter #a tablespoon flour #a_/b cup milk #a_/b teaspoon salt #a_/h teaspoon pepper #a teaspoon lemon juice ,make a cream sauce with the butter1 flour and milk4 ,put salmon into bowl and add the sauce1 lemon juice and seasoning2 mix with fork until salmon is well broken4 ,set aside and when cold mold into desired shapes2 roll in bread crumbs1 then in egg beaten with #a tablespoon cold milk1 then in bread crumbs4 ,fry in deep hot fat4 ,rice ,croquettes #a cup rice #b eggs #c tablespoons milk #a teaspoon salt #a tablespoon sugar #a tablespoon butter #a teaspoon chopped parsley ,wash rice several times and boil with #b quarts boiling water #cj minutes4 ,drain well and put into top of double boiler4 ,add #a egg beaten with #b tablespoons milk1 salt1 sugar1 butter and parsley2 cook until egg thickens4 ,cool and shape into cones1 balls or oval cakes4 ,dip into egg beaten up with #a tablespoon milk4 ,roll in bread crumbs and fry in deep hot fat until brown4 ,nut and ,potato ,croquettes #b cups hot riced potatoes #a_/d cup cream or milk #a_/b teaspoon salt #a_/h teaspoon pepper few grains cayenne yolk of #a egg #a_/c cup chopped pecan nut meats #a_/b teaspoon ,royal ,baking ,powder ,mix all ingredients with fork until light4 ,shape as for croquettes4 ,roll in bread crumbs4 ,dip in egg which has been mixed with a little cold water4 ,roll in bread crumbs again and fry in deep hot fat until brown4 ,drain on unglazed paper and serve4 ,chicken ,croquettes #b tablespoons butter #b tablespoons flour #a cup milk #b teaspoons salt #a teaspoon ,worcestershire sauce #a_/h teaspoon paprika #a_/h teaspoon pepper #a tablespoon chopped parsley #b cups chopped chicken #b eggs ,melt butter in saucepan2 add flour and cold milk slowly1 stirring until smooth and creamy2 add seasoning and parsley4 ,boil #c minutes4 ,add chicken2 mix well and pour out on platter to cool4 ,when cool enough to handle take a large spoon of the mixture in floured hands2 shape into balls1 cones or oval cakes and put into cold place until firm4 ,roll in bread crumbs1 then in eggs beaten with #b tablespoons cold milk1 then in bread crumbs4 ,fry in deep hot fat1 and drain on brown paper4 ,luncheon ,dishes ,chicken ,patties #b tablespoons butter #b tablespoons flour #a cup chicken stock #a_/b teaspoon salt few grains cayenne pepper #a cup cold diced chicken ,melt butter in saucepan2 stir in flour2 add chicken stock2 season and bring to a boil2 add chicken and cook slowly #e minutes4 ,fill patty shells and serve at once4 ,,royal ,,patty ,,shells #b cups flour #b teaspoons ,royal ,baking ,powder #a_/b teaspoon salt #d tablespoons shortening ice water ,sift flour1 baking powder and salt together2 add shortening and rub in very lightly with tips of fingers2 add very slowly enough water to make stiff dough4 ,roll out thin2 cut into circles and form on the outside of patty or muffin tins4 ,bake in hot oven1 open side down1 until light brown2 remove carefully from tins find return shells to oven and bake #e minutes1 open side up4 ,boston ,baked ,beans #a quart beans #a_/b pound salt pork #a tablespoon salt #a_/d teaspoon pepper #a_/b teaspoon dry mustard #b tablespoons molasses ,wash and soak beans over night4 ,put half into bean pot2 wash salt pork and place in center2 add remainder of beans1 salt1 pepper1 mustard1 molasses and #d cups cold water2 cover4 ,put into slow oven and bake #h hours4 ,add more water if needed4 ,baked ,macaroni with ,cheese #a cup macaroni #a tablespoon butter #a tablespoon flour #a cup milk #a_/b cup grated cheese #a teaspoon salt #a_/h teaspoon pepper #a_/h teaspoon paprika ,boil macaroni in salted water until soft2 drain and rinse with cold water4 ,put into buttered baking dish and cover with sauce4 ,cover top with grated cheese and bake #bj minutes in hot oven4 ,,sauce ,melt butter in saucepan2 add flour1 mix well and add cold milk slowly1 stirring until smooth2 add cheese1 salt1 pepper and paprika4 ,boil #b minutes4 ,cheese in ,scallop ,shells or ,ramekins #a cup milk #b cups bread crumbs #a_/b teaspoon salt #a_/h teaspoon pepper #a_/d teaspoon ,worcestershire sauce #b cups grated ,american cheese ,pour milk over bread crumbs1 add seasoning1 half the cheese and mix well2 fill greased scallop shells or ramekins2 sprinkle with remainder of cheese and a few fresh bread crumbs and bake in moderate oven #cj minutes4 ,cheese ,straws #a cup grated ,american cheese #a cup flour #a teaspoon ,royal ,baking ,powder #a_/af teaspoon cayenne pepper #a_/d teaspoon paprika #a egg #b tablespoons milk ,mix together cheese1 flour1 baking powder1 cayenne pepper and paprika2 add beaten egg2 mix well2 add milk enough to make a stiff dough4 ,roll out #a_/d inch thick1 on floured board2 cut into strips #e inches long and #a_/d inch wide4 ,bake in hot oven #ae minutes4 ,kidney ,beans with ,bacon ,wash and soak #a pint kidney beans in cold water over night2 drain1 cover with boiling water1 add #a_/d pound bacon1 boil until beans are tender1 and drain4 ,season beans with salt and pepper to taste4 ,brown thin slices of bacon in frying pan1 and serve over beans4 ,tomatoes and ,eggs ,grease muffin tins2 put one thick slice of unpeeled tomato into each tin2 season with salt and pepper2 break one egg on top of each slice2 again season with salt and pepper and put a small piece of butter on top of each egg4 ,bake in oven until egg is set but not hard4 ,serve on rounds of toast and garnish with parsley4 ,corn ,pudding #a quart fresh corn cut from cob #a teaspoon salt #a_/d teaspoon pepper #c eggs slightly beaten #b cups milk #c tablespoons melted butter ,put all ingredients into greased baking dish and bake in moderate oven until firm4 ,scotch ,potatoes #a quart potatoes #a quart onions #a teaspoon salt ,wash1 pare and cut potatoes and onions in half-inch rounds4 ,put into saucepan with boiling water to cover1 adding salt4 ,boil #be or #cj minutes1 or until tender4 ,drain1 put into dish and cover with ,thick ,cream ,sauce4 ,bake in hot oven about #be minutes4 ,french ,toast #a_/b cup flour #a teaspoon ,royal ,baking ,powder #a_/d teaspoon salt #a_/b cup milk #a egg sliced bread ,sift together flour1 baking powder and salt2 add milk and beaten egg2 beat well4 ,into this dip bread1 fry in hot fat1 drain1 and serve hot with powdered sugar4 ,cheese ,souffle #b tablespoons butter #c tablespoons flour #a_/b cup milk #a_/b teaspoon salt few grains cayenne #a cup grated ,american cheese yolks of #c eggs #b teaspoons ,royal ,baking ,powder whites of #c eggs ,melt butter1 add flour1 and when well-mixed add milk slowly4 ,add salt1 cayenne1 and cheese4 ,remove from fire1 add yolks of eggs beaten until light4 ,cool mixture and mix in baking powder and beaten egg whites4 ,bake in greased dish #be minutes in slow oven4 ,serve at once4 ,vegetables ,summer vegetables should be cooked on same day they are gathered4 ,look them over and wash well1 cutting out all decayed parts4 ,always cook vegetables in freshly boiled water and keep water boiling until done4 ,when cooking green vegetables add salt last few minutes of cooking4 ,potatoes--,boil #be to #dj minutes4 ,turnips--,boil from #dj to #fj minutes4 ,beets--,boil from #a to #b hours before peeling4 ,parsnips--,boil from #cj to #ej minutes4 ,spinach--,boil #bj to #cj minutes4 ,onions--,boil in #b or #c waters1 #de to #fj minutes4 ,string ,beans--,boil #a to #a-a_/b hours4 ,shell ,beans--,boil #cj to #fj minutes4 ,green ,corn--,steam #aj to #ae minutes1 or boil #e to #f minutes4 ,green ,peas--,boil in as little water as possible #cj to #de minutes4 ,asparagus--,boil #bj to #cj minutes4 ,winter ,squash--,boil #bj to #dj minutes in small quantity of water4 ,cabbage--,boil #de minutes to #b hours4 ,asparagus ,wash1 scrape1 cut off about one inch hard ends1 and tie together4 ,put into saucepan1 cover with boiling water1 and boil until tender1 keeping tips out of water for the first ten minutes2 add salt4 ,remove from water2 lay on pieces of toast and serve with melted butter1 cream or ,hollandaise ,sauce4 ,pickled ,beets ,wash and boil six medium sized beets until tender4 ,remove skins2 slice or cut into quarters2 cover with #a_/b cup vinegar1 #a teaspoon salt1 #a_/h teaspoon pepper and #a tablespoon sugar4 ,creamed ,carrots ,wash and scrape carrots2 cut into thin slices4 ,cover with boiling water and boil until tender4 ,drain and mix with cream sauce or melted butter4 ,sprinkle with chopped parsley4 ,boiled ,new ,cabbage ,cut cabbage into quarters1 removing hard part of core1 and place in cold water #cj minutes4 ,drain1 cover with boiling water and boil1 without a cover1 #cj minutes or until tender4 ,drain1 put into dish and pour over ,cream or ,bechamel ,sauce4 ,cold ,slaw ,wash cabbage2 cut into quarters1 and then slice very thin2 allow to stand in cold water #cj minutes2 drain well and cover with boiled or ,french dressing4 ,spinach ,pick over carefully and wash thoroughly in severed waters until every bit of sand is removed4 ,put into large kettle and add very little boiling water1 about #a_/b cup4 ,young spinach does not need any water4 ,boil until tender or about #be minutes4 ,drain thoroughly1 chop fine and drain again4 ,season with salt and pepper and garnish with slices of hard boiled-eggs4 ,cauliflower ,remove leaves and wash cauliflower2 place in uncovered saucepan1 stem end down2 cover with boiling water2 boil #ce minutes or until tender and serve with ,cream ,sauce4 ,french ,fried ,potatoes ,pare and cut potatoes into long even pieces4 ,put into cold water for about an hour4 ,drain and dry well4 ,fry in deep fat until brown and cooked through2 drain on unglazed paper4 ,salt just before serving4 ,sweet potatoes may be prepared in same way4 ,potato ,cakes ,pare and boil #a quart potatoes2 mash and season with salt1 pepper and paprika2 add #a tablespoon melted butter2 mix lightly4 ,take a spoonful into floured hands and roll4 ,dip in egg beaten with #a tablespoon cold milk1 then in flour4 ,fry in deep or shallow hot fat4 ,brussels ,sprouts ,wash and cover with cold water for an hour4 ,drain2 put over fire in saucepan of boiling water2 boil #bj to #be minutes without a cover4 ,drain and cover with cream sauce2 or serve with salt1 pepper and melted butter4 ,boiled ,corn ,husk corn1 removing all silk4 ,put corn into fresh boiling water to cover2 and boil rapidly for #e minutes4 ,remove from water and place on platter on which a napkin has been spread1 covering corn with ends of napkin4 ,serve immediately4 ,lima ,beans ,shell beans just before using4 ,rinse in cold water4 ,put into saucepan2 cover with boiling water and boil until tender4 ,drain and add seasoning and melted butter4 ,kohl-,rabi ,peel turnip-shaped globe2 cut into small pieces2 boil until tender1 #cj to #ce minutes4 ,add one teaspoon salt to each quart water4 ,serve plain with melted butter and pepper1 or with cream sauce4 ,the leaves may be stemmed and cooked as greens1 boiling #dj minutes4 ,candied ,sweet ,potatoes ,boil in salted water #a quart sweet potatoes until tender2 drain and scrape off skins2 cut into slices and lay in shallow greased baking dish2 brush with melted drippings or butter2 sprinkle with #a_/b cup brown sugar2 add #b tablespoons butter4 ,bake in hot oven until well browned4 ,baked ,tomatoes #f tomatoes #b cups soft bread crumbs #a_/b teaspoon salt #a_/h teaspoon pepper #a tablespoon butter ,wash tomatoes and cut off stem ends2 remove pulp from center and fill with bread crumbs seasoned with salt and pepper2 sprinkle with bread crumbs1 and place small piece of butter on each4 ,bake in hot oven #cj minutes4 ,the pulp may be seasoned to taste1 cooked in the pan and served as a sauce4 ,browned ,parsnips #a quart parsnips #a teaspoon salt #b tablespoons butter or bacon drippings #a_/h teaspoon pepper ,wash1 pare and cut parsnips into #a_/b inch slices4 ,cover with boiling water and boil until tender1 #be to #cj minutes2 drain4 ,brown on greased griddle or frying pan4 ,season with salt and pepper4 ,oyster ,plant ,wash and cover with boiling water4 ,cook #dj to #fj minutes or until soft4 ,peel1 cut in pieces and serve with ,cream ,sauce4 ,stuffed ,potatoes ,bake #d large potatoes4 ,cut in half lengthwise and1 without breaking-skins1 scoop out insides and mash2 add #a_/b teaspoon salt1 #a_/h teaspoon pepper1 #a teaspoon chopped parsley1 #a tablespoon melted butter and mix with fork4 ,return to shells1 put a few drops milk on top2 rough with fork2 sprinkle with paprika4 ,place in oven until brown4 ,salads and ,salad ,dressings ,all salad greens1 such as lettuce1 chicory1 endive1 romaine1 or watercress1 should be fresh1 crisp1 dry and cold4 ,wash leaves carefully and put on ice in lettuce dryer or in cloth4 ,dressings wilt the leaves2 they should be added just before serving4 ,salads may be made in infinite variety4 ,lettuce plain or combined with vegetables1 cold meat1 fish1 or fruits may be used with ,french or ,mayonnaise ,dressing4 ,french ,dressing ,put #a tablespoon lemon juice or vinegar1 #a_/b teaspoon salt1 #a_/h teaspoon pepper or few grains cayenne pepper into bowl2 add #c tablespoons oil1 beating constantly4 ,serve very cold4 ,mayonnaise ,i #a egg yolk #a_/b teaspoon dry mustard #a_/b teaspoon salt #a_/af teaspoon cayenne pepper #a cup salad oil #b tablespoons vinegar or lemon juice ,utensils and ingredients should be very cold4 ,put egg yolk into shallow bowl2 add seasoning1 mix well2 add oil slowly1 almost drop by drop1 beating until thick4 ,thin with vinegar2 continue adding oil and vinegar until all is used4 ,mayonnaise ,,ii #a egg juice of #a lemon or #d tablespoons vinegar #a_/b teaspoon salt #b cups olive oil ,put egg with vinegar or lemon juice and seasoning into bowl1 beating with rotary egg beater4 ,add oil a tablespoonful or more at a time1 beating constantly4 ,well covered1 this mayonnaise will keep for three or four weeks4 ,boiled ,salad ,dressing #a_/b tablespoon salt #a-a_/b tablespoons sugar #a teaspoon mustard #a_/b tablespoon flour few grains cayenne #a_/b cup vinegar #b eggs #c_/d cup milk #a tablespoon butter or other shortening ,mix dry ingredients in top of double boiler2 add vinegar and beaten egg yolks and mix2 add milk and butter4 ,cook over hot water until thick and smooth4 ,take from fire and add beaten egg whites4 ,cool and serve4 ,russian ,dressing ,take #a cup mayonnaise2 add #b teaspoons chili sauce1 #a can pimentos chopped fine1 and if desired a dash of grated cheese4 ,chicken ,salad #a quart cold boiled chicken1 cut into small cubes #a pint finely cut celery #a teaspoon salt #a_/h teaspoon pepper #b hard boiled eggs #b cups mayonnaise dressing #f olives ,mix chicken which should be very tender1 with celery1 seasoning and one egg cut into small pieces2 marinate with little ,french dressing1 and let stand in cold place one hour4 ,serve on lettuce leaves and spread mayonnaise over top4 ,garnish with olives and remaining egg cut into slices4 ,dust with paprika4 ,fruit ,salad #a_/b pound ,malaga grapes #b pears #a grapefruit #a orange #a head lettuce ,wash1 peel2 remove seeds from all fruit2 cut grapes into halves1 pears in lengthwise pieces1 grapefruit and orange into sections2 allow to stand on ice4 ,serve on lettuce leaves with ,french dressing4 ,alligator pears1 cassaba melon or other fruit may be substituted for above4 ,vegetable ,salad #a cup finely cut red cabbage #a cup cold boiled red beets #a cup cold boiled carrots #a cup cold boiled potatoes #a cup finely cut celery #a_/b cup pimentoes #a head lettuce #a cup ,french dressing ,soak cabbage in cold water #a hour2 drain and add beets1 carrots1 potatoes and celery4 ,mix well together1 season with salt and pepper and serve on lettuce leaves4 ,on top put strips of pimento and serve with ,french dressing1 to which may be added one teaspoon onion juice4 ,marquise ,salad #c firm tomatoes #a_/b cup chopped onion #a_/b cup chopped parsley #b tablespoons salad oil ,peel tomatoes and cut in half4 ,mix onion and parsley1 add oil2 let stand two hours before using4 ,when ready to serve line salad bowl with lettuce1 place tomatoes in it and on each half put #a tablespoon onion and parsley mixture4 ,pour on ,french dressing4 ,everything should be ice cold4 ,potato ,salad #a quart cold boiled potatoes #a onion finely sliced #a_/b teaspoon salt chopped parsley #a_/b cup ,french dressing ,cut potatoes into slices or cubes2 add onion2 mix with salt1 parsley and ,french dressing4 ,serve on lettuce leaves with boiled dressing4 ,lobster ,salad ,cut cold boiled lobster into small pieces4 ,marinate with ,french dressing2 put on lettuce leaves2 cover with mayonnaise and garnish with lobster claws1 olives1 hard-boiled eggs and capers4 ,fish ,salad #b cups shredded lettuce #a can tuna fish or #a-a_/b lbs4 any cold boiled fish #a_/b cup ,french dressing #a teaspoon onion juice #a_/b cup mayonnaise #a cup finely cut celery #a teaspoon chopped parsley ,line dish with lettuce2 place fish in center2 pour over ,french dressing to which onion juice has been added and cover with celery2 put ,mayonnaise on top4 ,sprinkle with chopped parsley4 ,beverages ,how to ,make ,coffee ,the best method of making coffee1 as determined by the ,better ,coffee-,making ,committee of the ,national ,association of ,coffee ,roasters1 is as follows3 ,fill a kettle with fresh cold water and put it on to boil4 ,place over an open china teapot1 kept just for coffee1 a clean1 wet1 old linen napkin1 or a new square of unbleached muslin1 letting it sag toward the center4 ,put into the depression #d heaping tablespoons 7for #d cups of coffee7 of finely pulverized coffee4 ,this fine pulverization is very important4 ,ordinary ground coffee will not do at all1 and gives weak infusions4 ,when the water in the kettle is boiling fiercely1 pour it through the coffee slowly until #d cups have gone through1 or a trifle more for #d cups of coffee4 ,cover and take at once to table4 ,wash the cloth immediately and keep it in a jar of cold water1 never permitting it to get dry1 and freshening the water every day4 ,keeping the cloth sweet is essential4 ,every effort should be made to this end4 ,the least souring ruins the coffee4 ,follow these directions strictly1 paying especial attention to having the coffee very fine1 like flour1 and the water boiling1 and you will have excellent coffee even though you buy cheap blends4 ,boiled ,coffee ,for #d cups4 ,beat half an egg white with #c tablespoons cold water2 add #c_/d cup ground coffee and stir until moistened2 put into scalded coffee pot2 add #a quart boiling water and boil #e minutes4 ,add #a_/d cup cold water and allow to stand #c minutes to settle and serve4 ,cocoa ,the usual rule is #b teaspoons cocoa1 #a teaspoon sugar2 #a tablespoon cold water and #c_/d cup milk to each cup4 ,mix cocoa with sugar and cold water2 cook over slow fire until thick2 add milk1 and boil #a minute4 ,cocoa ,syrup #b cups water #b cups sugar #a cup cocoa #a_/b teaspoon salt ,stir water and sugar in saucepan until dissolved2 boil #e minutes2 mix cocoa with cold water to make a paste and add to boiling syrup2 boil slowly for #aj minutes2 add salt4 ,when cold put into bottle or glass jar in refrigerator4 ,take #b tablespoons of syrup for each glass or cup of milk4 ,serve with whipped cream4 ,served either hot or iced1 this is a nourishing and delicious beverage4 ,tea ,water for tea should be freshly heated and just boiling4 ,teas are of different strength1 but a safe rule is #a teaspoon dry tea to #a cup water4 ,scald teapot2 put in dry tea and cover for #a minute4 ,add boiling water and cover closely4 ,allow it to stand #c to #f minutes and strain off into a second hot pot4 ,chocolate ,cut into small pieces #a ounce unsweetened chocolate2 add #a tablespoon sugar and #b tablespoons hot water4 ,boil all together till smooth2 add gradually #b cups scalded milk2 cook in double boiler #e minutes4 ,if desired add #a_/d teaspoon vanilla4 ,serve with whipped cream4 ,candies ,cream ,candy #b cups sugar #b tablespoons vinegar #a teaspoon lemon extract #a teaspoon cream of tartar ,add a little water to moisten sugar2 boil with vinegar and cream of tartar without stirring1 until brittle when tried in cold water4 ,add flavoring2 turn out quickly on buttered plates4 ,when cool enough to handle1 pull until white1 and cut into pieces4 ,butter ,scotch #b cups sugar #b tablespoons water #b tablespoons butter ,boil without stirring until brittle when tested in cold water4 ,pour out on buttered plates to cool4 ,butter ,taffy #c cups brown sugar #a_/b cup molasses #a_/d cup water #a_/d cup vinegar #d tablespoons butter #a teaspoon vanilla extract ,boil sugar1 molasses1 water and vinegar4 ,when crisp in cold water add butter and cook #c minutes4 ,add vanilla and cool on buttered pans and break into pieces4 ,chocolate ,caramels #b cups molasses #a cup brown sugar #a cup cream or milk #a_/d pound unsweetened chocolate #d tablespoons butter ,put all ingredients into kettle4 ,boil until it hardens in cold water2 add #a teaspoon vanilla and turn into greased tins4 ,when nearly cold1 cut into small squares4 ,creamed ,nuts #b cups confectioner's sugar white of #a egg #a teaspoon vanilla extract #b teaspoons cold water walnuts or other nuts ,mix sugar1 unbeaten egg white1 vanilla and water into a stiff paste4 ,shape into little balls1 press between halved walnut or other nut meats4 ,stoned dates and large seeded raisins may be filled with this cream1 or it may be mixed with chopped nuts1 shaped into bars and cut into squares4 ,peanut ,brittle #b cups chopped roasted nuts #c cups granulated sugar ,put sugar in frying pan4 ,stir over slow fire4 ,it will lump1 then gradually melt4 ,when pale coffee color1 and clear1 add nuts and pour quickly on greased tin4 ,when cold break into pieces4 ,candied ,popcorn #a-a_/b cups sugar or maple syrup #a tablespoon butter #c tablespoons water #c quarts popped corn ,boil sugar or syrup with butter and water until it spins a long thread2 pour this on corn and if desired shape into balls4 ,pulled ,molasses ,candy #a cup molasses #b cups brown sugar #a cup water #c tablespoons vinegar #c tablespoons butter ,put molasses1 sugar1 water and vinegar into saucepan and stir2 boil until very brittle when dropped into cold water2 add butter and pour on buttered platter4 ,when cool enough to handle1 butter hands and pull until light brown4 ,pull into oblong strips and cut with scissors4 ,fudge #c cups sugar #a cup milk or cream #d or #e tablespoon's cocoa or #b ounces unsweetened chocolate #a tablespoon butter #a teaspoon vanilla extract ,put sugar1 milk and cocoa or chocolate into saucepan2 stir and boil until it makes soft ball when tested in cold water2 take from fire1 add butter and vanilla1 cool and stir until creamy4 ,pour on buttered plates and cut into squares4 ,penuche #b cups light brown sugar #a_/c cup milk or cream #a tablespoon butter #c_/d cup chopped nuts #a teaspoon vanilla extract ,put sugar1 milk and butter into saucepan4 ,boil with as little stirring as possible until it makes a soft ball when tested in cold water4 ,take from fire2 add nuts and vanilla2 beat until thick and pour into greased tins4 ,cocoa ,cream ,candy #d tablespoons confectioner's sugar #b tablespoons boiling water #d tablespoons cocoa #a_/b teaspoon vanilla extract ,mix sugar and water until smooth2 add cocoa and vanilla2 mix until creamy4 ,dust hands with sugar2 take up #a_/b teaspoon of mixture and roll into ball4 ,dust a plate with sugar1 and lay balls on to dry about #b hours2 then roll in finely chopped nuts4 ,stuffed ,prunes or ,dates ,wash1 dry and stone fruit2 cut almost in half and fill with a half marshmallow or blanched almond1 or chopped nuts and raisins and roll in sugar4 ,cocoanut ,cream ,candy #a tablespoon butter #c_/d cup milk #b cups sugar #a_/b cup grated fresh cocoanut #a_/b teaspoon vanilla extract ,melt butter in saucepan2 add milk and sugar2 stir until sugar is dissolved1 heating slowly2 boil #ab to #ae minutes2 remove from fire and add cocoanut and vanilla1 beating until creamy4 ,pour into buttered tins and cool4 ,for ,chocolate ,cocoanut ,cream ,candy add #c ounces unsweetened chocolate to other ingredients before boiling4 ,hickory ,nut ,candy #b cups sugar #a_/b cup water lemon or vanilla extract #a cup hickory nut meats ,boil sugar and water1 without stirring1 until thick enough to spin a thread2 place saucepan in cold water2 add flavoring and stir quickly until white2 stir in nuts2 turn into buttered tin2 when cold cut into squares4 ,date and ,peanut ,paste #a cup stoned dates #a_/b cup peanut butter #a teaspoon salt #a_/d cup confectioner's sugar ,wash and dry dates2 put through food chopper2 add peanut butter and salt4 ,mix and roll into small balls2 then cover with sugar4 ,lay on plate to dry4 ,salted ,almonds ,blanch almonds by putting into boiling water for a few minutes4 ,remove skins1 dry well and brown in heated olive oil or butter in pan on top of stove stirring continually4 ,take from fire when very light brown1 as they continue to color after removing from pan4 ,drain well on brown paper and sprinkle with salt4 ,fireless ,cookery ,the ,fireless ,cooker has become an important factor in the home4 ,the principle employed is the preservation of heat by the use of non-conducting materials4 ,the device ordinarily used is a rectangular box lined on all sides with some substance which will prevent escape of heat1 with spaces or wells for the insertion of stone or metal discs or radiators and vessels containing food to be cooked4 ,among the advantages of this method are3 the improvement in flavor by slower cooking with little opportunity for evaporation2 improved appearance of food that is subject to shrinkage when cooked by ordinary methods2 saving in labor1 as the cooking practically takes care of itself4 ,dinner may be prepared in the morning1 placed in the cooker1 and without further attention be ready to serve at any time after #c or #d hours4 ,while the time required for cooking is longer than in the usual methods1 the actual time consumed in preparation of a meal is considerably reduced4 ,,directions ,prepare food for cooking as usual4 ,place in special vessel1 designed to fit into wells of ,fireless ,cooker1 and heat on range or over gas flame until ordinary cooking temperature is reached4 ,put into cooker with one or more radiators which have been heated for #aj or #ae minutes over hot fire4 ,for roasting1 radiator should be hot enough to brown a pinch of flour immediately4 ,close cover1 fasten lightly so that the steam may escape and allow cooking to proceed for time specified in recipes4 ,for baking cake1 apples1 etc41 proceed as for roasting4 ,the time required for baking is slightly longer than that specified for regular ovens4 ,for cake ordinarily baked in a moderate oven1 heat radiators hot enough to brown a pinch of flour in half a minute4 ,the ,fireless ,cooker is especially convenient for the preparation of cereals1 meats1 vegetables and other dishes that are ordinarily boiled or roasted4 ,remember that foods should be thoroughly heated before putting into cooker4 ,cereals ,prepare cereal for cooking in double boiler as usual4 ,boil over fire for #e minutes2 place in larger vessel of boiling water in cooker and allow it to remain #d or #e hours or longer4 ,if placed in cooker at night it should remain warm enough to serve for breakfast4 ,steaming ,for recipes see ,boston ,brown ,bread1 ,steamed ,fig ,pudding1 ,poor ,man's ,pudding1 ,christmas ,plum ,pudding1 etc4 ,prepare and mix ingredients as directed4 ,put into greased molds and place in shallow pan of boiling water over very hot radiator in cooker4 ,fasten cover tight and cook for #e to #f hours4 ,soups ,place ingredients in vessel2 cover with cold water2 bring to boil over free flame and boil #e minutes4 ,fasten cover and transfer to cooker1 using one hot radiator in bottom of well4 ,cook #c or #d hours and season when ready to serve4 ,for ingredients and special directions for preparing soups1 see ,soups4 ,roast ,meats ,prepare and season meat in usual way4 ,place in large dry vessel2 put very hot radiator in bottom of cooker well2 place vessel containing roast on radiator1 and place another very hot radiator on top4 ,close cooker and fasten4 ,allow it to remain about one-half hour per pound of meat4 ,the roast may be browned in a very hot oven before putting into cooker or just before serving4 ,boiled or ,stewed ,meats ,prepare meat for cooking as usual1 searing in frying pan if desired brown4 ,place in large vessel and cover or partly cover with boiling water1 boiling with cover fastened tight for #aj or #ae minutes over free flame4 ,transfer to cooker1 using one hot radiator underneath4 ,cook #b or #c hours1 season and serve4 ,vegetables ,prepare vegetables as usual4 ,place in vessel with small quantity of boiling water4 ,as there is little evaporation in fireless cookers1 allowance does not have to be made for loss by evaporation4 ,boil over free flame for #e to #aj minutes4 ,transfer to cooker1 using one radiator in bottom of well4 ,cook #c or #d hours1 remove from cooker1 season and serve4 ,invalid ,cookery ,always prepare food for the sick in the most careful and attractive manner4 ,in sickness the senses are unusually acute and far more susceptible to carelessness and mistakes in the preparation and serving of food than in health4 ,barley ,water #b tablespoons pearl barley #b quarts cold water ,wash barley1 soak several hours in cold water and boil gently in same water for #b hours2 or put into double boiler and cook for #d hours or until reduced one-half4 ,lemon juice and sugar or salt to taste may be added if desired4 ,pineapple ,juice ,peel a very ripe pineapple1 cut into small pieces and put through fruit press or potato ricer to extract all juice4 ,strain and serve with cracked ice4 ,albuminized ,orange #a egg white juice of #a orange sugar ,add orange juice sweetened to taste to egg white and beat well4 ,chill on ice and serve cold4 ,beef ,tea #a pound lean beef #a cup cold water ,cut beef up into small pieces or put through meat chopper4 ,put into fruit jar2 add water and allow to stand #ae to #bj minutes to draw out the juice4 ,place on trivet or rack in pan of cold water2 heat very slowly for about #b hours4 ,the water must not boil4 ,season1 strain1 cool and remove fat4 ,beef tea may be served hot or cold4 ,scraped ,beef ,scrape meat with sharp knife from lean beef cut from round until nothing but connective tissue is left4 ,form into small balls and broil slowly for about #b minutes4 ,season and serve4 ,for sandwiches do not cook but spread between thin slices of bread and season4 ,spanish ,cream #b cups scalded milk #d egg yolks #a_/d cup sugar #b tablespoons granulated gelatine #a_/d cup cold water #a teaspoon vanilla extract #a pint cream ,pour scalded milk very slowly over egg yolks and sugar which have been mixed together4 ,cook slowly in double boiler until thick and smooth4 ,pour over gelatine which has been soaking in #a_/d cup of water4 ,chill1 add vanilla and beat with egg whip until thick4 ,add the cream which has been whipped and chill in molds4 ,gluten ,muffins #b cups gluten flour #c teaspoons ,royal ,baking ,powder #a egg #a tablespoon butter #b cups milk ,sift together flour and baking powder2 add beaten egg and melted butter to milk and add1 ,mix well and bake in greased muffin tins in moderate oven about #ce minutes4 ,in addition to the foregoing1 many of the soups1 broths1 jellies1 ices and plain drop cakes found in the preceding pages are suitable for invalids and convalescents4 ,preserving and ,canning 7,material adapted from ,u4 ,s4 ,food ,administration and ,n4 ,y4 ,state ,department of ,agriculture47 ,general ,directions ,test all jars for leakage before using4 ,to do this1 fill with water1 put on rubber and cover1 seal and invert4 ,sterilize all utensils1 jars1 covers1 etc41 by covering with cold water1 and boil for #aj minutes4 ,use only new rubbers and dip in boiling water just before using4 ,use a wide-mouthed funnel when filling jars to avoid loss of material and keep jar rim clean4 ,invert all jars after filling and sealing4 ,fruit should be sound1 firm and not overripe4 ,all fruit should be carefully prepared4 ,clean fruit1 clean hands1 clean utensils1 and a clean kitchen free from flies1 are essential for safety and success4 ,keep products in a cool place4 ,avoid freezing in winter4 ,canning ,canning is the operation of preparing sterilized food so that it will keep indefinitely4 ,the custom of canning fruit in syrup is based on the improvement in flavor and texture which sugar gives to fruit4 ,sugar is not necessary for its preservation4 ,success depends upon thorough sterilization--that is1 killing the organisms which cause food to spoil1 and then sealing carefully to prevent their entrance4 ,fruit may be canned in water1 in fruit juice and in syrup4 ,preserving ,the only difference between preserving and canning fruit is that sugar is always used in preserving1 while in canning it is used in smaller quantity or not at all4 ,in preserving the old rule of equal weights of sugar and fruit may be followed4 ,directions for ,canning by ,open-,kettle ,method ,by this method which is generally used1 for preserves1 jams and marmalades1 food is completely cooked and poured boiling hot into sterilized jars4 ,prepare fruit1 which may or may not be peeled1 and cut into pieces depending on the variety4 ,blanch or scald peaches and similar fruits to loosen skin and chill by plunging into cold water4 ,cook slowly in as little water as possible or in fruit juice or fruit syrup until done4 ,fill the sterilized jars1 seal and invert4 ,directions for ,canning by ,can-,cooked ,method ,by this method uncooked or partly cooked food is packed in can or jar1 covered with liquid and both jar and contents sterilized4 ,pare fruit if desired or blanch or scald in boiling water a small quantity of the fruit at a time4 7,see time table47 ,do not blanch cherries1 sour cherries excepted1 berries or plums4 ,chill outside of the blanched fruit by immersing it for a few minutes in a vessel of cold water4 ,remove skin from such fruits as peaches4 ,pack firmly in clean1 tested jars to within one-half inch of top4 ,fill jars to within #a_/d inch of top with boiling water1 fruit juice1 or syrup4 ,place a new rubber on each jar1 adjust cover and partly seal4 ,place jars on false bottom of water bath and sterilize for required time4 7,see time-table47 ,if the hot-water bath is used1 jars should be immersed in sufficient boiling water to cover tops to depth of about #a inch4 ,do not begin to time the sterilizing until water boils4 ,keep water boiling during sterilizing period4 ,remove jars from sterilizer4 ,seal them and invert to cool4 ,avoid a draft on jars1 but cool as rapidly as possible4 ,wash and label jars4 ,wrap in paper or store in a dark place to prevent loss of color of red fruit4 ,vegetables may also be canned by this method4 ,a ,time-,table for ,canning ,fruits by the ,can-,cooked ,method ,,time ,,of ,,cooking ,if the ,if the pressure ,time of hot-water cooker ,blanching bath is is used used 7#e pounds7 ,,fruit ,minutes ,minutes ,minutes ,apricots1 ,peaches #a-b #af #aj ,blackberries #af #f ,cherries1 ,strawberries1 ,grapes1 ,plums #af #aj ,fruit ,juices #bj #aj ,huckleberries1 ,raspberries #af #h ,pears #a-b #bj #aj ,pineapples #fj #dj ,quinces #a-b #fj #dj ,use of ,sugar in ,canning ,fruit ,sugar is used in canning fruit for the purpose of improving flavor and is not necessary for preservation4 ,thin syrup--#a part sugar to #b parts water for sweet fruits4 ,medium ,syrup--#a part sugar to #a part water for berries and medium sweet fruits4 ,thick ,syrup--#b parts sugar to #a part water for sour fruits4 ,to make syrup add sugar to boiling water4 ,stir until all sugar is dissolved1 then boil #b or #c minutes4 ,canned ,peaches ,scald sound1 firm freestone peaches1 a small number at a time1 in boiling water just long enough to loosen skins2 dip them quickly into cold water and slip off skins4 ,cut peaches in halves1 and remove stones4 ,have ready a syrup made by boiling sugar and water together until sugar has dissolved1 using #a_/b to #c_/d cup sugar to each cup water4 ,allow about #a cup syrup for each quart jar of peaches4 ,put in #a cracked peach pit for every quart of syrup4 ,can-cooked ,method4--,pack peaches in overlapping layers with rounded side uppermost and blossom end facing glass4 ,fill each jar with hot syrup and adjust rubber1 cover and upper clamp1 thus partly sealing jar4 ,place jars on a rack in hot water to cover tops to a depth of #a inch4 ,bring water to boiling point1 and boil pint jars #af minutes1 quart jars #bj minutes4 ,remove jars1 seal and invert to cool4 ,open-kettle ,method4--,cook peaches in syrup until tender2 then with sterilized spoon slip them carefully into sterilized jar2 fill jar to overflowing with syrup4 ,adjust rubber1 cover1 seal immediately1 and invert to cool4 ,canned ,cherries ,wash4 ,cherries should be pitted before being canned in order to conserve space4 ,can sweet cherries as berries4 ,blanch sour cherries #a_/b minute1 in boiling water4 ,dip in cold water2 drain and pack closely into hot sterilized jars4 ,cover with boiling water or boiling medium syrup4 ,loosely seal4 ,sterilize #af minutes in boiling water bath4 ,remove jars at once1 tighten covers1 invert to test seal and cool4 ,canned ,pears ,wash and peel fruit and follow directions for canned peaches4 ,canned ,berries ,blackberries1 blueberries1 huckleberries1 raspberries1 loganberries1 gooseberries and strawberries should be canned as soon as possible after picking4 ,hull or stem2 place in strainer and wash by lifting up and down in pan of cold water4 ,pack into hot sterilized glass jars1 using care not to crush fruit4 ,to insure a close pack1 put a #b or #c inch layer of berries on the bottom of jar and press down gently with spoon4 ,continue in this manner until jar is filled4 ,boiling water or boiling thin or medium syrup should be poured over the fruit at once4 ,loosely seal4 ,sterilize #af minutes in boiling water4 ,remove jars1 tighten covers1 invert to test seal and cool4 ,asparagus ,asparagus for canning must be fresh and tender4 ,select tips of uniform size and maturity and wash4 ,cut into lengths according to containers to be used4 ,scrape off scales1 tough outer skins and hard ends and tie in bundles large enough for one jar4 ,immerse the lower ends in boiling water and leave them immersed for #e minutes1 then the entire stalks1 leaving them in #a to #c minutes longer4 ,cold dip1 drain1 pack neatly1 tips up1 in hot sterilized jars4 ,add salt and cover with boiling water4 ,loosely seal1 sterilize two hours in boiling water bath4 ,remove as soon as time is up4 ,tighten covers1 invert to test seal and cool4 ,beans ,green ,string ,beans and ,wax ,beans4--,the beans should be tender and fresh1 and graded according to size and washed4 ,leave whole or break in uniform pieces4 ,blanch #e to #aj minutes until the pod will bend without breaking4 ,cold dip1 drain well and pack into hot jars4 ,add salt and cover with boiling water4 ,loosely seal and sterilize two hours in boiling water4 ,remove when time is up1 tighten covers1 and invert to test seal4 ,corn ,make careful selection of tender1 juicy sweet corn1 at best stage for table use4 ,can as soon as possible after gathering4 ,remove husks and silk2 blanch tender ears #e minutes1 older ears #aj minutes4 ,cold dip and cut from cob but not too close4 ,pack at once into hot sterilized jars4 ,as corn swells during sterilization1 leave space of #a inch at top4 ,add salt and cover with boiling water4 ,be sure that water penetrates through corn to the bottom of jar4 ,loosely seal and sterilize three hours in boiling water4 ,remove when time is up1 tighten covers1 invert to test seal and cool4 ,jams ,jams are usually made with small fruits or with chopped large fruits4 ,cook slowly with an equal weight of sugar until thick2 put into sterilized tumblers or jars and seal4 ,raspberry ,jam ,pick over berries4 ,mash a few in bottom of preserving kettle2 continue until fruit is used4 ,heat slowly to boiling point and add equal quantity of heated sugar4 ,cook slowly #de minutes4 ,put into sterilized jars4 ,blackberry1 gooseberry or other berry jam may be made in this way4 ,plum ,conserve #d pounds plums #a cup seeded raisins #b oranges sugar juice of #a lemon #a_/b pound walnuts ,wash plums2 remove stones2 add raisins and oranges which have been sliced very fine4 ,measure and add #c_/d cup sugar to each cup fruit and juice4 ,put into kettle1 cook slowly about #de minutes or until thick like jam1 stirring to keep from burning4 ,add lemon juice and chopped nuts4 ,pour into sterilized jars4 ,spiced ,currants #c lbs4 white sugar #e lbs4 ripe currants #a tablespoon cinnamon #a tablespoon nutmeg #a tablespoon cloves #a tablespoon allspice #a_/b pint vinegar ,boil currants one hour1 then add sugar1 spices and one-half pint vinegar1 boil one-half hour longer4 ,pour into jars and store4 ,jellies ,heat and mash fruit until juice runs readily4 ,if fruit is not entirely broken up rub through coarse sieve4 ,pour into sterilized jelly bags of unbleached muslin or doubled cheesecloth and drain thoroughly but do not squeeze4 ,take #g_/h cup sugar for each cup of juice4 ,boil juice #h to #bj minutes 7berries and currants less than other fruits72 add sugar which has been heated in oven2 stir until sugar is dissolved and boil about #e minutes4 ,pour into hot sterilized tumblers4 ,hard fruits like apples and quinces should be cut up1 covered with cold water and cooked until tender before turning into jelly bags4 ,pickles ,pickled ,peaches #b pounds brown sugar #b cups vinegar #a ounce stick cinnamon #a_/b ounce whole cloves #d quarts peaches ,boil sugar1 vinegar and spices #bj minutes4 ,dip peaches quickly in hot water2 then rub off the fuzz with a cloth4 ,place a few peaches at a time in syrup and cook until tender4 ,pack into sterilized jars4 ,adjust sterilized rubbers1 and fill each jar to overflowing with hot strained syrup4 ,put on sterilized covers and seal jars immediately4 ,chow ,chow #a quart small white onions #a quart small cucumbers #b heads cauliflower #c green peppers #a quart vinegar #f tablespoons mustard #c tablespoons flour #a cup sugar #a tablespoon turmeric ,peel onions and add cucumbers1 cauliflower cut into small pieces1 and sliced peppers4 ,soak over night in brine 7#a cup salt to #a quart water74 ,drain and cook in fresh brine until vegetables are tender1 and drain again4 ,boil vinegar in kettle and add paste made with mustard1 flour1 sugar1 turmeric and a little cold vinegar1 stirring until mixture thickens2 add vegetables and cook slowly #aj minutes4 ,seal in sterilized jars4 ,sweet ,tomato ,pickles #a_/b peck green tomatoes #d onions #d green peppers #a cup salt #a_/b cup white mustard seed #b teaspoons pepper #c teaspoons cinnamon #c teaspoons allspice #c teaspoons cloves #b quarts vinegar #a pound brown sugar ,chop tomatoes1 onions and peppers2 cover with salt and allow to stand over night4 ,drain1 and add to vinegar1 spices and sugar which have been heated to boiling4 ,cook #ae minutes and seal in sterilized jars4 ,chili ,sauce #ab medium-sized ripe tomatoes #a red pepper #a onion #b cups vinegar #a_/c cup sugar #b tablespoons salt #b teaspoons cloves #b teaspoons cinnamon #b teaspoons allspice #b teaspoons nutmeg ,peel and slice tomatoes2 add chopped pepper and onion2 put into kettle with remaining ingredients4 ,cook slowly for #b-a_/b hours4 ,seal in sterilized jars4 ,tomato ,catsup #d quarts tomatoes 7strained7 #f tablespoons salt #c tablespoons black pepper #a tablespoon cloves #b tablespoons cinnamon #b tablespoons allspice #a-a_/b pints vinegar ,put all together in kettle and boil down one-half4 ,pour into sterilized jars4 ,keep the ,home ,baking ,safeguarded ,housekeepers who have always used ,royal ,baking ,powder with utmost satisfaction are sometimes misled into experimenting with baking powders containing questionable ingredients4 ,no real economy is thus accomplished--in fact1 the use of an unwholesome1 undependable baking powder often produces a bitter taste in the food which makes it unappetizing and sometimes inedible1 to say nothing of the injurious effect produced upon the digestive system4 ,royal ,baking ,powder is most economical4 ,its well-known dependability makes baking success simpler and surer1 thus preventing loss of eggs1 flour1 butter and other ingredients4 ,only the best materials are used in its production--pure cream of tartar and tartaric acid1 derived from grapes1 bicarbonate of soda and corn starch1 all scientifically blended and perfectly balanced4 ,the best is always the most economical4 ,to insure food that is always delicious1 wholesome and appetizing1 insist on using ,royal ,baking ,powder which is made from ,cream of ,tartar1 derived from grapes4 ,,bake ,,it ,,with ,,royal ,,and ,,be ,,sure has been the motto for fifty years in millions of homes where good food is recognized as the first essential of good health and where pride is taken in good baking4 ,one of the distinctive qualities of food baked with ,royal ,baking ,powder is wholesomeness4 ,this is health insurance of such vital importance that millions of women bake at home just to be sure that ,royal ,baking ,powder is used4 ,remember the adage-- ,bake it with ,royal and be sure4