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+The Project Gutenberg EBook of New Royal Cook Book, by Anonymous
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: New Royal Cook Book
+
+Author: Anonymous
+
+Release Date: December 3, 2011 [EBook #38193]
+
+Language: English
+
+Character set encoding: UTF-8
+
+*** START OF THIS PROJECT GUTENBERG EBOOK NEW ROYAL COOK BOOK ***
+
+
+
+
+Produced by Tor Martin Kristiansen, Hazel Batey, Fox in
+the Stars and the Online Distributed Proofreading Team at
+http://www.pgdp.net
+
+
+
+
+
+
+
+
+
+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 cooking.
+The young housewife will find here complete simple directions for making
+delicious cakes and other culinary delights. Experienced cooks and those
+more skilled in the art will find here many of their favorite recipes
+and in addition helpful suggestions, especially in the matter of saving
+eggs and other expensive materials.
+
+=Every recipe has been tested many times and all have been found
+excellent.=
+
+Royal Baking Powder is used in all recipes in which a leavening agent is
+required, and the biscuits, muffins, griddle cakes, doughnuts, cakes and
+pastry prepared by its use are unequalled in texture and healthfulness.
+"Royal" imparts a fine appearance, and a particularly good flavor to the
+food.
+
+Housekeepers are urged to avoid substitutes for Royal Baking Powder.
+Failures in baking often result from the use of sour milk and soda, or
+even home made mixtures of cream of tartar and soda, because of
+inability to determine the uncertain strength of such materials and
+hence the proper proportions to use.
+
+=Avoid all guess work by using "Royal." It is always the same, always
+dependable.=
+
+
+Copyright, 1920, by Royal Baking Powder Co.
+
+
+
+
+NEW ROYAL COOK BOOK--_Index to Recipes_
+
+
+    Albuminized Orange,                   46
+
+    Almonds, Salted,                      44
+
+    Angel Cake,                        10-11
+
+    Apple Cake,                           22
+
+    Apple Dressing,                       35
+
+    Apple Dumplings,                      22
+
+    Apple Fritters,                        9
+
+    Apple Pie,                            26
+
+    Apple Roll,                           23
+
+    Apple Sauce,                          33
+
+    Asparagus,                         39-48
+
+
+    Banana Cake with Jelly Sauce,         23
+
+    Banana Fritters,                      10
+
+    Barley Water,                         45
+
+    Beans,                       38-39-40-48
+
+    Bean Soup,                            29
+
+    Bechamel Sauce,                       35
+
+    Beef,                           32-33-46
+
+    Beef Tea,                             46
+
+    Beets,                                39
+
+    Berries, Canned,                      48
+
+    Berry Pies,                           27
+
+    Beverages,                            42
+
+    Biscuits and Muffins,                6-7
+
+    Blueberry Cake,                       23
+
+    Blueberry or Huckleberry Float,       24
+
+    Blueberry or Huckleberry Muffins,      7
+
+    Boiling and Stewing (Meats),       32-45
+
+    Boston Baked Beans,                   38
+
+    Boston Brown Bread,                    3
+
+    Boston Cream Pie,                     23
+
+    Bran Biscuits,                         6
+
+    Bread and Rolls,                   3-4-5
+
+    Bride's Cake,                         11
+
+    Broiling and Frying,                  32
+
+    Brussels Sprouts,                     40
+
+    Buckwheat Cakes,                       8
+
+    Buns,                                  5
+
+    Butter Scotch,                        43
+
+    Butter Scotch Icing and Filling,      18
+
+
+    Cakes,                             10-16
+
+    Candies,                           43-44
+
+    Canning and Preserving,            46-49
+
+    Caramels, Chocolate,                  43
+
+    Caramel Sauce,                        26
+
+    Carrots,                              39
+
+    Cauliflower,                          40
+
+    Cereals (Fireless Cookery),           45
+
+    Charlotte Russe,                      23
+
+    Cheese Biscuits,                       6
+
+    Cheese in Scallop Shells or Ramekins, 38
+
+    Cheese Souffle,                       39
+
+    Cheese Straws,                        38
+
+    Cherries, Canned,                     48
+
+    Cherry Tarts,                         28
+
+    Chicken Croquettes,                   37
+
+    Chicken Patties,                      38
+
+    Chicken Pie,                          35
+
+    Chicken Salad,                        41
+
+    Chili Sauce,                          49
+
+    Chocolate,                            43
+
+    Chocolate Blanc Mange,                24
+
+    Chocolate Cake,                       11
+
+    Chocolate Caramels,                   43
+
+    Chocolate Filling and Icing,    13-16-17
+
+    Chocolate Ice Cream,                  28
+
+    Chocolate Layer Cake,                 13
+
+    Chocolate Sauce,                      25
+
+    Chow Chow,                            49
+
+    Christmas Plum Pudding,               24
+
+    Cinnamon Buns,                         5
+
+    Clam Chowder,                         31
+
+    Clam Fritters,                        10
+
+    Cocoa,                                42
+
+    Cocoa Cookies,                        19
+
+    Cocoa Cream Candy,                    44
+
+    Cocoa Drop Cakes,                     18
+
+    Cocoa Icing,                          17
+
+    Cocoa Syrup,                          42
+
+    Cocoanut Cake, Feather,               13
+
+    Cocoanut Cookies,                     19
+
+    Cocoanut Cream Candy,                 44
+
+    Cocoanut Layer Cake,                  14
+
+    Codfish Balls,                        30
+
+    Coffee,                               42
+
+    Coffee Cakes,                          5
+
+    Coffee Fruit Cake,                    12
+
+    Coffee Spice Cake,                    16
+
+    Cold Slaw,                            39
+
+    Conserve, Plum,                       49
+
+    Cookies and Small Cakes,        18-19-20
+
+    Corn and Rice Pone,                    3
+
+    Corn, Boiled,                         40
+
+    Corn Bread,                            3
+
+    Corn, Canned,                         48
+
+    Corn Fritters,                        10
+
+    Corn Gems, Green,                      8
+
+    Corn Meal Griddle Cakes,               9
+
+    Corn Meal Muffins,                     7
+
+    Corn Pudding,                         39
+
+    Cottage Pudding,                      22
+
+    Crabs,                                31
+
+    Cranberry Sauce,                      36
+
+    Cream Filling,                        14
+
+    Cream Layer Cake,                     14
+
+    Cream Loaf Cake,                      12
+
+    Cream Puffs,                          24
+
+    Cream Sauce,                          35
+
+    Cream Soups,                       29-30
+
+    Creole Soup,                          30
+
+    Croquettes,                           37
+
+    Crullers,                             21
+
+    Currant Jelly Sauce,                  36
+
+    Currant Tea Cakes,                     7
+
+    Currants, Spiced,                     49
+
+    Custard, Baked,                       22
+
+    Custard, Pie,                         27
+
+
+    Date and Peanut Paste,                44
+
+    Date Bread,                            4
+
+    Date Cake, Royal,                     12
+
+    Date Muffins,                          7
+
+    Dates, Stuffed,                       44
+
+    Desserts, Frozen,                  28-29
+
+    Devils Food Cake,                     14
+
+    Doughnuts,                            21
+
+    Dumplings,                         22-32
+
+
+    Eggless, Milkless, Butterless Cake,   11
+
+    Eggs,                              36-37
+
+    Egg Sauce for Fish,                   36
+
+
+    Fairmount Cake,                       13
+
+    Fig Envelopes,                         8
+
+    Fig Pudding,                          25
+
+    Filled Cookies,                       20
+
+    Fireless Cookery,                     44
+
+    Fish,                              30-31
+
+    Fritters,                           9-10
+
+    Frosting, Ornamental,                 16
+
+    Fruit Cake,                           12
+
+    Fruit Filling,                     15-17
+
+    Fruit Fritters,                        9
+
+    Fruit Layer Cakes,                    15
+
+    Fruit Sauce,                          26
+
+    Fruit Shortcakes,                  20-21
+
+    Fruits, Canning,                      46
+
+    Fudge,                                44
+
+    Fudge Squares,                        20
+
+
+    Gems,                                  8
+
+    Giblet Gravy,                         34
+
+    Gluten Muffins,                       46
+
+    Goose Roast,                          35
+
+    Graham Bread,                          3
+
+    Graham Gems,                           8
+
+    Grape Sherbet,                        28
+
+    Gravy, Brown,                         36
+
+    Griddle Cakes and Waffles,           8-9
+
+
+    Ham, Baked,                           33
+
+    Ham, Scalloped with Eggs,             37
+
+    Hermits,                              20
+
+    Hickory Nut Candy,                    44
+
+    Hollandaise Sauce,                    36
+
+    Honey Drop Cakes,                     18
+
+    Horse Radish Sauce,                   36
+
+    Huckleberry or Blueberry Float,       24
+
+    Huckleberry or Blueberry Muffins,      7
+
+
+    Ice Cream,                            28
+
+    Icings and Fillings,            16-17-18
+
+    Invalid Cookery,                   45-46
+
+
+    Jams,                                 48
+
+    Jellies,                              49
+
+    Jelly Meringue,                       17
+
+    Jelly Roll,                           25
+
+    Jelly Sauce,                          23
+
+
+    Kidney Beans with Bacon,              38
+
+    Kohl-Rabi,                            40
+
+
+    Lady Baltimore Cake,                  15
+
+    Lamb,                                 33
+
+    Lemon Jelly,                          25
+
+    Lemon Meringue Pie,                   26
+
+    Lemon or Orange Sauce,                26
+
+    Lemon Sherbet,                        28
+
+    Lima Beans,                           40
+
+    Liver and Bacon,                      32
+
+    Lobster Salad,                        42
+
+    Lobsters or Crabs,                    31
+
+    Luncheon Dishes,                      38
+
+    Luncheon or Sandwich Rolls,            4
+
+
+    Macaroni, Baked with Cheese,          38
+
+    Maitre D'Hotel Butter,                36
+
+    Maple Icing,                          17
+
+    Maple Layer Cake,                     15
+
+    Maple Nut Cake,                       12
+
+    Maple Sauce,                          25
+
+    Marble Cake,                          13
+
+    Marquise Salad,                       42
+
+    Marshmallow Cookies,                  20
+
+    Marshmallow Filling,                  17
+
+    Marshmallow Icing,                    14
+
+    Mayonnaise,                           41
+
+    Meats,                       32-33-34-45
+
+    Meringues,                            23
+
+    Mince Meat,                           27
+
+    Mince Pie,                            27
+
+    Mint Sauce,                           36
+
+    Molasses Cakes,                    12-19
+
+    Molasses Candy,                       43
+
+    Muffins,                          6-7-46
+
+
+    Nut and Potato Croquettes,            37
+
+    Nut and Raisin Bread,                  3
+
+    Nut and Raisin Rolls,                  4
+
+    Nut Bars,                             20
+
+    Nuts, Creamed,                        43
+
+
+    Oatmeal Macaroons,                    20
+
+    Omelets,                              37
+
+    Onions,                               39
+
+    Onion Soup,                           30
+
+    Orange Cakes,                         18
+
+    Orange Filling and Icing,          14-17
+
+    Orange Layer Cake,                    13
+
+    Orange Water Ice,                     29
+
+    Oyster Dressing,                      34
+
+    Oyster Plant,                         40
+
+    Oysters,                              31
+
+
+    Pancakes, French,                      9
+
+    Parker House Rolls,                    5
+
+    Parsnips,                             40
+
+    Pastry and Pies,                26-27-28
+
+    Patty Shells, Royal,                  38
+
+    Peaches,                           47-49
+
+    Peanut Brittle,                       43
+
+    Peanut Butter Bread,                   4
+
+    Pears,                                48
+
+    Penuche,                              44
+
+    Pickles,                           39-49
+
+    Pineapple Juice,                      45
+
+    Planked Fish,                         30
+
+    Plums,                             47-49
+
+    Poor Man's Pudding,                   22
+
+    Popcorn, Candied,                     43
+
+    Popovers,                              8
+
+    Potato and Nut Croquettes,            37
+
+    Potato Rolls,                          4
+
+    Potato Salad,                         42
+
+    Potatoes, Sweet and White,         39-40
+
+    Pot Roast of Beef,                    33
+
+    Poultry,                           34-35
+
+    Poultry Dressing,                  34-35
+
+    Pound Cake,                           11
+
+    Preserving and Canning             46-49
+
+    Prune or Date Bread,                   4
+
+    Prune Puff,                           25
+
+    Prunes, Stuffed,                      44
+
+    Puddings and Other Desserts,       22-25
+
+    Pumpkin Pie,                          27
+
+
+    Raisin and Nut Bread,                  3
+
+    Raisin and Nut Rolls,                  4
+
+    Raisin Drop Cakes,                    18
+
+    Raisin Tea Ring,                       6
+
+    Raspberries,                       47-48
+
+    Rhubarb Pie,                          27
+
+    Rice Croquettes,                      37
+
+    Rice Griddle Cakes,                    9
+
+    Rice Muffins,                          7
+
+    Rice Pudding,                         22
+
+    Rolls,                               4-5
+
+    Roast Meats,                    32-33-45
+
+    Rusks,                                 5
+
+    Russian Dressing,                     41
+
+    Rye Rolls,                             4
+
+
+    Salads and Salad Dressings,        41-42
+
+    Sally Lunn,                            8
+
+    Salmon Croquettes,                    37
+
+    Sandwich Rolls,                        4
+
+    Sauces, Fish, Meat and Vegetable,  35-36
+
+    Sauces, Pudding,                23-25-26
+
+    Scones,                                7
+
+    Sea Foam Icing,                       17
+
+    Shell Fish,                           31
+
+    Shortcakes,                        20-21
+
+    Soups, Cream and from Stock,    29-30-45
+
+    Spanish Cake,                         11
+
+    Spanish Cream,                        46
+
+    Spice Cakes,                          18
+
+    Spiced Currants,                      49
+
+    Spider Corn Bread,                     3
+
+    Spinach,                           39-40
+
+    Sponge Cake,                       15-16
+
+    Stewing and Boiling (Meats),          32
+
+    Stew with Dumplings,                  32
+
+    Strawberry Ice Cream,                 28
+
+    Strawberry Icing,                     17
+
+    Strawberry Mousse,                    29
+
+    Strawberry Pie,                       27
+
+    Strawberry Shortcakes,                21
+
+    Sunshine Cake,                        10
+
+    Sweetbreads, Creamed,                 34
+
+
+    Taffy, Butter,                        43
+
+    Tapioca Pudding,                      22
+
+    Tea,                                  43
+
+    Time-Table for Canning Fruits,        47
+
+    Toast, French,                        39
+
+    Tomato Catsup,                        49
+
+    Tomatoes and Eggs,                    38
+
+    Tomatoes, Baked,                      40
+
+    Tomato Pickles,                       49
+
+    Tomato Sauce,                         35
+
+    Tomato Soup,                          30
+
+
+    Veal, Baked with Tomato Sauce,        33
+
+    Veal Cutlet,                          33
+
+    Vegetables,                  38-39-40-45
+
+    Vegetable Salad,                      41
+
+
+    Waffles,                               9
+
+    Whole Wheat Biscuits,                  6
+
+    Whole Wheat Hot Cakes,                 9
+
+
+
+
+SOME SECRETS OF GOOD COOKING
+
+
+The addition of one or two teaspoons of Royal Baking Powder to plain
+pastry will add wonderfully to its qualities, making it very light and
+tender.
+
+_Omelets_ are improved by the addition of a small amount of Royal Baking
+Powder.
+
+Royal Baking Powder may be added with great advantage to _bread
+pudding_, _poultry dressing_, _stuffed_ or _deviled crabs_ and other
+preparations in which broken bread or bread crumbs are used.
+
+_Icings_ and especially Ornamental Icings are improved in texture and
+flavor by the addition of about a teaspoon of Royal Baking Powder.
+
+Instead of adding soda to keep color in green vegetables use Royal
+Baking Powder.
+
+
+
+
+Royal Baking Powder
+
+
+For raising or leavening breads, biscuits, rolls, muffins, griddle
+cakes, doughnuts, cakes, pastries, puddings and other similar foods.
+
+
+Absolutely Pure and Wholesome
+
+The principal active ingredient of Royal Baking Powder is Royal Grape
+Cream of Tartar, a derivative of rich, ripe grapes. It perfectly aerates
+and leavens the batter or dough and makes the food finer in appearance,
+more delicious to the taste, and more healthful.
+
+It possesses the greatest practicable leavening strength, never varies
+in quality, and will keep fresh and perfect in all climates until used.
+
+
+The Standard for over 50 Years
+
+For over 50 years Royal Baking Powder has been the standard. Most of the
+famous baking recipes in use today were created with it. Most of the
+famous cooking schools use it. Housewives all over the world have
+followed the lead of the American housewife and insist upon it. "I must
+have La Royal," say our Spanish-speaking neighbors in Mexico, Cuba and
+South America. "I want Royal Baking Powder and no other," say housewives
+in England, Scotland and Ireland.
+
+Only unequalled quality could create such a world-wide demand.
+
+
+Used in Leading Hotels
+
+Prominent chefs and expert bakers in America, including those of the
+famous restaurants in New York, Chicago, San Francisco and other cities,
+consider Royal Baking Powder the most reliable, most efficient and the
+most dependable leavening agent.
+
+Physicians recommend Royal Baking Powder for its wholesomeness and for
+the healthful qualities that it adds to the food.
+
+       *       *       *       *       *
+
+_For Making the Finest and Most Healthful Food, Royal Baking Powder is
+Indispensable._
+
+
+
+
+GENERAL SUGGESTIONS
+
+
+Where shortening is mentioned in the recipes it is understood that
+butter or lard, or an equivalent quantity of butter substitute or
+vegetable oil may be used.
+
+
+MEASUREMENTS
+
+All measurements for all materials called for in the recipes in this
+book are level.
+
+The standard measuring cup holds one-half pint and is divided into
+fourths and thirds.
+
+To make level measurements fill cup or spoon and scrape off excess with
+back of knife.
+
+One-half spoon is measured lengthwise of spoon.
+
+Sift flour before measuring.
+
+
+BAKING
+
+Regulate the oven carefully before mixing the ingredients. Many a cake
+otherwise perfectly prepared is spoiled because the oven is too hot or
+not hot enough.
+
+Biscuits and pastry require a hot oven; cakes, a moderate oven.
+
+When a cake is thoroughly baked it shrinks from the sides of the pan. A
+light touch with the finger which leaves no mark is another indication
+that the cake is baked.
+
+       *       *       *       *       *
+
+TABLE OF EQUIVALENT WEIGHTS AND MEASURES
+
+
+    1 saltspoon = 1/4 teaspoon
+    3 teaspoons = 1 tablespoon
+    16 tablespoons = 1 cup
+    2 cups = 1 pint
+    2 pints = 1 quart
+    4 cups = 1 quart
+    2 cups granulated sugar = 1 pound
+    4 cups flour = 1 pound
+    2 cups butter = 1 pound
+    2 tablespoons butter = 1 ounce
+    2 tablespoons liquid = 1 ounce
+    4 tablespoons flour = 1 ounce
+    1 square unsweetened chocolate = 1 ounce
+
+
+_All measurements are level. Four level teaspoons of baking powder about
+equal one heaping teaspoon as heretofore used._
+
+[Note: The following 6 lines are Page headers which are
+repeated throughout the original book.]
+
+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 bread. It
+does the same work; that is, raises the dough, making it porous and
+spongy.
+
+The great advantage in baking powder bread is in time saved. Royal
+Baking Powder bread can be mixed and baked in about an hour and a half.
+
+
+Royal Baking Powder Bread
+
+    4 cups flour
+    1 teaspoon salt
+    1 tablespoon sugar
+    7 teaspoons Royal Baking Powder
+    1 medium-sized, cold boiled potato milk (water may be used)
+
+Sift together flour, salt, sugar and baking powder, rub in potato; add
+sufficient milk to mix smoothly into stiff batter. Turn at once into
+greased loaf pan, smooth top with knife dipped in melted butter, and
+allow to stand in warm place about 30 minutes. Bake in moderate oven
+about one hour. When done take from pan, moisten top with few drops cold
+water and allow to cool before putting away in bread box.
+
+
+Boston Brown Bread
+
+    1 cup entire wheat or graham flour
+    1 cup corn meal
+    1 cup rye meal or ground rolled oats
+    5 teaspoons Royal Baking Powder
+    1 teaspoon salt
+    3/4 cup molasses
+    1-1/3 cups milk
+
+Mix thoroughly dry ingredients; add molasses to milk, and add to dry
+ingredients; beat thoroughly and put into greased moulds 2/3 full. Steam
+3-1/2 hours; remove covers and bake until top is dry.
+
+
+Spider Corn Bread
+
+    1 egg
+    1-3/4 cups milk
+    1 cup corn meal
+    1/3 cup flour
+    2 tablespoons sugar
+    1 teaspoon salt
+    2 teaspoons Royal Baking Powder
+    1 tablespoon shortening
+
+Beat egg and add one cup milk; stir in corn meal, flour, sugar, salt and
+baking powder which have been sifted together; turn into frying pan in
+which shortening has been melted; pour on remainder of milk but do not
+stir. Bake about 25 minutes in hot oven. There should be a line of
+creamy custard through the bread. Cut into triangles and serve.
+
+
+Corn Bread
+
+    1 cup corn meal
+    1 cup flour
+    4 teaspoons Royal Baking Powder
+    3 tablespoons sugar
+    1 teaspoon salt
+    1-1/2 cups milk
+    2 tablespoons melted shortening
+    1 egg
+
+Mix and sift dry ingredients; add milk, shortening and beaten egg; beat
+well and pour into greased shallow pan. Bake in hot oven about 25
+minutes.
+
+
+Corn and Rice Pone
+
+    2 cups corn meal
+    5 teaspoons Royal Baking Powder
+    1 teaspoon salt
+    3 eggs
+    2-1/4 cups milk
+    4 tablespoons melted shortening
+    1 cup boiled rice
+
+Mix and sift dry ingredients; add milk and shortening to beaten eggs;
+stir into dry mixture; mix in rice and pour into shallow greased pans.
+Bake in hot oven about 30 minutes.
+
+
+Graham Bread
+
+    1-1/2 cups flour
+    1-1/2 cups graham flour
+    4 teaspoons Royal Baking Powder
+    1 teaspoon salt
+    1 tablespoon melted shortening
+    1 egg
+    1-1/2 cups liquid (1/2 water and 1/2 milk)
+    2 tablespoons sugar or molasses
+
+Mix flour, graham flour, baking powder and salt together; add beaten
+egg, shortening and sugar or molasses to liquid; stir into dry mixture
+and beat well; add more milk if necessary to make a drop batter. Put
+into greased loaf pan, smooth with knife dipped in cold water. Bake
+about one hour in moderate oven.
+
+
+Nut and Raisin Bread
+
+    1-1/2 cups flour
+    2 cups graham flour
+    1/2 cup corn meal
+    1/2 cup brown sugar
+    1 teaspoon salt
+    4 teaspoons Royal Baking Powder
+    3/4 cup chopped nuts
+    1 cup ground raisins
+    2 cups milk
+    1/2 cup molasses
+    1/4 teaspoon soda
+
+Sift dry ingredients together. Add nuts and raisins; add milk and mix
+well, then add molasses and soda which have been mixed together. Bake in
+two small greased loaf pans in moderate oven about 45 minutes.
+
+
+Peanut Butter Bread
+
+    2 cups flour
+    4 teaspoons Royal Baking Powder
+    1 teaspoon salt
+    1/2 cup sugar
+    2/3 cup peanut butter
+    1 cup milk
+
+Sift flour, baking powder, salt and sugar together. Add milk to peanut
+butter, blend well and add to dry ingredients; beat thoroughly. Bake in
+greased loaf pan in slow oven 45 to 50 minutes. This is best when a day
+old. It makes delicious sandwiches cut in thin slices and filled with
+either cream cheese or lettuce and mayonnaise.
+
+
+Prune or Date Bread
+
+    1 cup prunes or dates
+    2-1/2 cups graham flour or 1 cup flour and 1-1/2 cups graham flour
+    1/4 cup sugar
+    1 teaspoon salt
+    4 teaspoons Royal Baking Powder
+    1 cup milk
+    1 tablespoon melted shortening
+
+Stone and chop fruit (prunes must be soaked several hours and drained).
+Mix flour, sugar, salt and baking powder; add milk and beat well; add
+fruit and shortening. Put into greased bread pan; allow to stand 20 to
+25 minutes in warm place. Bake in moderate oven one hour.
+
+
+Luncheon or Sandwich Rolls
+
+    4 cups flour
+    1 teaspoon salt
+    6 teaspoons Royal Baking Powder
+    1 tablespoon shortening
+    1-1/2 cups milk
+
+Sift together flour, salt and baking powder; rub in shortening; add
+milk, and mix with spoon to smooth dough easy to handle on floured
+board. Turn out dough; knead quickly a few times to impart smoothness;
+divide into small pieces; form each by hand into short, rather thick
+tapering rolls; place on greased pans and allow to stand in warm place
+15 to 20 minutes; brush with milk. Bake in very hot oven. When almost
+baked brush again with melted butter. Bake 10 minutes longer and serve
+hot. If a glazed finish is desired, before taking from oven brush with
+yolk of egg which has been mixed with a little water. These rolls make
+excellent sandwiches, using for fillings either lettuce and mayonnaise,
+sliced or chopped ham, chopped seasoned cucumbers, egg and mayonnaise
+with very little chopped onion and parsley, or other filling desired.
+
+
+Rye Rolls
+
+    4 cups rye flour
+    1 teaspoon salt
+    6 teaspoons Royal Baking Powder
+    1-1/2 cups milk
+    1 tablespoon shortening
+
+Sift together dry ingredients; add milk and melted shortening. Knead on
+floured board; shape into rolls. Put into greased pans and allow to
+stand in warm place 20 minutes. Bake in moderate oven 25 to 30 minutes.
+
+
+Potato Rolls
+
+    4 cups flour
+    1 teaspoon salt
+    1 tablespoon sugar
+    7 teaspoons Royal Baking Powder
+    2 medium-sized cold, boiled potatoes
+    water or milk
+
+Sift thoroughly together flour, salt, sugar and baking powder; rub in
+potatoes or add after putting through ricer; add sufficient liquid to
+mix smoothly into soft dough. This will require about one and one-half
+cups. Divide into small pieces; knead each and shape into small rolls;
+place on greased pan and brush with melted shortening and allow to stand
+in warm place 15 to 20 minutes. Bake in hot oven and when nearly done,
+brush again with melted shortening.
+
+
+Nut and Raisin Rolls
+
+    2-1/2 cups flour
+    4 teaspoons Royal Baking Powder
+    1/2 teaspoon salt
+    1 tablespoon sugar
+    5 tablespoons shortening
+    1 egg
+    2/3 cup milk
+    butter
+    raisins
+    chopped nuts
+    1/2 cup sugar
+
+Sift flour, baking powder, salt and sugar together. Add melted
+shortening and beaten egg to milk and add to dry ingredients, mixing
+well. Turn out on floured board and knead lightly. Roll out very thin.
+Spread with butter and sprinkle with raisins, chopped nuts and small
+amount of granulated sugar. Cut into about 4-inch squares. Roll up each
+as for jelly roll. Press edges together. Brush over with yolk of egg
+mixed with a little cold water and sprinkle with nuts and sugar, and
+allow to stand in greased pan about 15 minutes. Bake in moderate oven
+from 20 to 25 minutes.
+
+
+Parker House Rolls
+
+    4 cups flour
+    1 teaspoon salt
+    6 teaspoons Royal Baking Powder
+    2-4 tablespoons shortening
+    1-1/2 cups milk
+
+Sift flour, salt and baking powder together. Add melted shortening to
+milk and add slowly to dry ingredients stirring until smooth. Knead on
+floured board and roll one-half inch thick. Cut with biscuit cutter.
+Crease each circle with back of knife one side of center. Butter small
+section and fold larger part well over small. Place one inch apart in
+greased pan. Allow to stand 15 minutes in warm place. Brush with melted
+butter and bake in hot oven 15 to 20 minutes.
+
+
+Rusks
+
+    2-1/4 cups flour
+    1/2 teaspoon salt
+    2 tablespoons maple or brown sugar
+    4 teaspoons Royal Baking Powder
+    1/4 teaspoon nutmeg
+    3/4 teaspoon cinnamon
+    1 egg
+    1/3 to 2/3 cup water
+    2 tablespoons shortening
+
+Sift together flour, salt, sugar, baking powder, nutmeg and cinnamon;
+add beaten egg and melted shortening to water and add. Mix well and turn
+out on floured board. Divide into small pieces; with floured hands shape
+into rolls; place on greased shallow pan close together; allow to stand
+10 to 15 minutes before baking; brush with milk and sprinkle with a
+little maple or brown sugar. Bake in moderate oven 20 to 30 minutes.
+
+For hot cross buns, with sharp knife make deep cross cuts; brush with
+butter, sprinkle with sugar and bake.
+
+
+Royal Cinnamon Buns
+
+    2-1/4 cups flour
+    1 teaspoon salt
+    4 teaspoons Royal Baking Powder
+    2 tablespoons shortening
+    1 egg
+    1/2 cup water
+    1/2 cup sugar
+    2 teaspoons cinnamon
+    4 tablespoons seeded raisins
+
+Sift 2 tablespoons of measured sugar with flour, salt and baking powder;
+rub shortening in lightly; add beaten egg to water and add slowly. Roll
+out 1/4-inch thick on floured board; brush with melted butter, sprinkle
+with sugar, cinnamon and raisins. Roll as for jelly roll; cut into
+1-1/2-inch pieces; place with cut edges up on greased pan; sprinkle with
+sugar and cinnamon. Bake in moderate oven 30 to 35 minutes; remove from
+pan at once.
+
+
+Brown Sugar Buns
+
+    2 cups flour
+    4 teaspoons Royal Baking Powder
+    1/2 teaspoon salt
+    1 tablespoon shortening
+    1/2 cup milk
+    1 tablespoon butter
+    1 cup brown sugar
+
+Sift together flour, baking powder and salt; add shortening and rub in
+very lightly; add milk slowly to make a soft dough; roll out 1/4-inch
+thick. Have butter soft and spread over dough; cover with brown sugar.
+Roll same as jelly roll; cut into 1-1/2-inch pieces and place with cut
+edges up on well greased pan. Bake in moderate oven about 30 minutes;
+remove from pan at once.
+
+
+Coffee Cake
+
+    2 cups flour
+    1/2 teaspoon salt
+    3 tablespoons sugar
+    4 teaspoons Royal Baking Powder
+    2 tablespoons shortening
+    2/3 cup milk
+
+Mix and sift dry ingredients; add melted shortening and enough milk to
+make very stiff batter. Spread 1/2-inch thick in greased pan; add top
+mixture. Bake about 30 minutes in moderate oven.
+
+TOP MIXTURE
+
+    2 tablespoons flour
+    1 tablespoon cinnamon
+    3 tablespoons sugar
+    3 tablespoons shortening
+
+Mix dry ingredients; rub in shortening and spread thickly over top of
+dough before baking.
+
+
+Royal Individual Coffee Cakes
+
+    2 cups flour
+    3/4 teaspoon salt
+    4 tablespoons sugar
+    3 teaspoons Royal Baking Powder
+    4 tablespoons shortening
+    1 egg
+    1/2 cup milk
+
+Sift dry ingredients together; mix in shortening; add beaten egg to milk
+and add to dry ingredients to make soft dough; divide dough into six
+long, narrow pieces; with hands roll out on board each piece very long
+and thin; spread with butter; cut each in two and beginning in center
+twist two pieces together and bring ends around to form crescent. Put
+into greased pan; sprinkle with chopped nuts. Bake in hot oven 15 to 20
+minutes. While hot, brush over with thin icing made with 1/2 cup
+confectioner's sugar moistened with 1 tablespoon hot water.
+
+
+Raisin Tea Ring
+
+    3 cups flour
+    6 tablespoons sugar
+    4 teaspoons Royal Baking Powder
+    1 teaspoon salt
+    1/2 to 3/4 cup milk
+    3 tablespoons shortening
+    1 egg
+    1 cup raisins, washed, drained and floured
+    1/2 cup chopped nuts
+
+Sift dry ingredients together; add raisins; to milk add melted
+shortening and beaten egg, and add to dry ingredients to make a soft
+dough; roll out lightly about 1/2-inch thick; divide into two long
+strips and twist together to form a ring; put into greased pan and
+sprinkle with sugar and nuts; allow to stand about 20 minutes. Bake in
+moderate oven 20 to 25 minutes.
+
+
+
+
+Biscuits and Muffins
+
+
+Of all foods for breakfast, nothing is so appetizing and satisfying, as
+light, flaky, hot Royal Baking Powder Biscuit, with a crisp, brown
+crust, just from the oven, broken apart and spread with butter, honey,
+jam or marmalade.
+
+
+Biscuits
+
+    2 cups flour
+    4 teaspoons Royal Baking Powder
+    1/2 teaspoon salt
+    2 tablespoons shortening
+    3/4 cup milk or half milk and half water
+
+Sift together flour, baking powder and salt, add shortening and rub in
+very lightly; add liquid slowly; roll or pat on floured board to about
+one inch in thickness (handle as little as possible); cut with biscuit
+cutter. Bake in hot oven 15 to 20 minutes.
+
+
+Emergency or Drop Biscuits
+
+Same as recipe for biscuits with the addition of more milk to make stiff
+batter. Drop by spoonfuls on greased pan and bake in hot oven.
+
+
+Whole Wheat or Health Biscuits
+
+    2 cups whole wheat flour
+    3/4 teaspoon salt
+    4 teaspoons Royal Baking Powder
+    2 teaspoons shortening
+    1 cup milk
+    4 tablespoons cut raisins
+
+Mix well flour, salt and baking powder, or sift through coarse strainer;
+rub shortening in lightly; add milk; mix to soft dough, add raisins.
+Drop with tablespoon quite far apart on greased baking tin or in muffin
+tins. Bake in moderate oven about 25 minutes.
+
+
+Bran Biscuits
+
+    1/2 cup bran
+    1-1/2 cups flour
+    5 teaspoons Royal Baking Powder
+    3/4 teaspoon salt
+    3 tablespoons sugar
+    1/2 cup water
+    2 tablespoons melted shortening
+
+Mix thoroughly bran, flour, baking powder, salt, sugar; add sufficient
+water to make soft dough; add shortening; roll on floured board to about
+1/4-inch thick; cut with biscuit cutter. Bake in hot oven 12 to 15
+minutes.
+
+
+Cheese Biscuits
+
+    1-1/2 cups flour
+    2 teaspoons Royal Baking Powder
+    1/4 teaspoon salt
+    1 teaspoon shortening
+    6 tablespoons grated cheese
+    5/8 cup milk
+
+Sift together flour, baking powder and salt; add shortening and cheese;
+mix in lightly; add milk slowly, just enough to hold dough together.
+Roll out on floured board about 1/2-inch thick; cut with biscuit cutter.
+Bake in hot oven 12 to 15 minutes.
+
+
+Tea Biscuits
+
+    2 cups flour
+    3 teaspoons Royal Baking Powder
+    1/2 teaspoon salt
+    1 tablespoon sugar
+    1 egg
+    2 tablespoons shortening
+    1/3 cup water
+
+Sift together flour, baking powder, salt and sugar; add well-beaten egg
+and melted shortening to water and add to dry ingredients to make soft
+dough. Roll out on floured board to about 1/2-inch thick; cut with
+biscuit cutter. Bake in moderate oven about 25 minutes.
+
+
+Muffins
+
+    2 cups flour
+    3 teaspoons Royal Baking Powder
+    1 tablespoon sugar
+    1/2 teaspoon salt
+    1 cup milk
+    2 eggs
+    1 tablespoon shortening
+
+Sift together flour, baking powder, sugar and salt; add milk,
+well-beaten eggs and melted shortening; mix well. Half fill greased
+muffin tins and bake in hot oven 20 to 25 minutes.
+
+
+Blueberry or Huckleberry Muffins
+
+    2 cups flour
+    3 teaspoons Royal Baking Powder
+    1 teaspoon salt
+    1 tablespoon sugar
+    3/4 cup milk
+    2 eggs
+    1 tablespoon shortening
+    1 cup berries
+
+Sift together flour, baking powder, salt and sugar; add milk slowly,
+well-beaten eggs and melted shortening; mix well and add berries, which
+have been carefully picked over and floured. Grease muffin tins; drop
+one spoonful into each. Bake about 30 minutes in moderate oven.
+
+
+Cereal Muffins
+
+    1/2 cup cooked hominy, oatmeal or other cereal
+    1/2 teaspoon salt
+    1-1/2 tablespoons shortening
+    1 egg
+    1/2 cup milk
+    1 cup flour
+    1/2 cup corn meal
+    4 teaspoons Royal Baking Powder
+
+Mix together cereal, salt, melted shortening, beaten egg and milk. Add
+flour and corn meal which have been sifted with baking powder; beat
+well. Bake in greased muffin tins or shallow pan in hot oven 25 to 30
+minutes.
+
+
+Corn Meal Muffins
+
+    3/4 cup corn meal
+    1-1/4 cups flour
+    4 teaspoons Royal Baking Powder
+    1/2 teaspoon salt
+    2 tablespoons sugar
+    1 cup milk
+    2 tablespoons shortening
+    1 egg
+
+Sift together corn meal, flour, baking powder, salt and sugar; add milk,
+melted shortening and well-beaten egg; mix well. Half fill greased
+muffin tins and bake about 35 minutes in hot oven.
+
+
+Crumb Muffins
+
+    2 cups stale bread crumbs
+    1-1/4 cups milk
+    1 cup flour
+    2 teaspoons Royal Baking Powder
+    1/2 teaspoon salt
+    2 eggs
+    1 tablespoon shortening
+
+Soak bread crumbs in cold milk 10 minutes; add flour, baking powder and
+salt which have been sifted together; add well-beaten eggs and melted
+shortening; mix well. Heat muffin tins, grease and drop one tablespoon
+of batter into each. Bake 20 to 25 minutes in hot oven.
+
+
+Rice Muffins
+
+    1 cup flour
+    2 teaspoons Royal Baking Powder
+    1/2 teaspoon salt
+    1 tablespoon sugar
+    2/3 cup milk
+    1 egg
+    1 tablespoon shortening
+    1 cup cold boiled rice
+
+Sift together flour, baking powder, salt and sugar; add milk slowly;
+then well-beaten egg and melted shortening; add rice and mix well.
+Grease muffin tins; drop one spoonful of mixture into each. Bake 20 to
+30 minutes in hot oven.
+
+
+Date Muffins
+
+    1/3 cup butter
+    1 egg
+    2 cups flour
+    2 teaspoons Royal Baking Powder
+    1/2 teaspoon salt
+    3/4 cup milk
+    1/2 pound dates
+
+Cream butter, add beaten egg, flour in which baking powder and salt have
+been sifted, and milk. Stir in dates which have been pitted and cut into
+small pieces. Bake about 25 minutes in greased gem pans in hot oven.
+
+For sweet muffins sift 1/4 cup sugar with dry ingredients.
+
+
+Scones
+
+    2 cups flour
+    3 teaspoons Royal Baking Powder
+    1 teaspoon salt
+    2 tablespoons sugar
+    2 tablespoons shortening
+    2 eggs
+    1/3 cup milk
+
+Sift together flour, baking powder, salt and sugar; add shortening and
+mix in very lightly. Beat eggs until light; add milk to eggs and add
+slowly to mixture. Roll out 1/2-inch thick on floured board; cut into
+pieces 3 inches square and fold over, making them three-cornered; brush
+with milk; dust with sugar. Bake about 25 minutes in hot oven.
+
+
+Currant Tea Cakes
+
+    2 cups flour
+    3 teaspoons Royal Baking Powder
+    1/2 cup sugar
+    3/4 teaspoon salt
+    1 cup milk
+    1 egg
+    2 tablespoons shortening
+    1/2 cup currants
+
+Sift together flour, baking powder, sugar and salt; add beaten egg and
+melted shortening to milk and add to dry ingredients; add currants which
+have been washed, dried and floured; mix well. The batter should be
+stiff. Grease hot muffin tins and fill half full. Bake about 20 minutes
+in hot oven.
+
+
+Popovers
+
+    2 cups flour
+    1/2 teaspoon salt
+    2 eggs
+    2 cups milk
+
+Sift together flour and salt. Make a well in flour, break eggs into
+well, add milk and stir until smooth. Pour into hot greased gem pans and
+bake 25 to 35 minutes in very hot oven. If taken out of oven too soon
+they will fall.
+
+
+Graham Gems
+
+    1 cup graham flour
+    1 cup flour
+    3/4 teaspoon salt
+    4 teaspoons Royal Baking Powder
+    1 cup milk
+    1 egg
+    2 tablespoons molasses or sugar
+    3 tablespoons shortening
+
+Mix together dry ingredients; add milk, beaten egg, molasses and melted
+shortening. Bake in greased gem pans in hot oven about 25 minutes.
+
+
+Green Corn Gems
+
+    2 cups green corn put through food chopper
+    1/4 cup milk, or 1/2 cup if corn is dry
+    2 eggs
+    2 cups flour
+    3 teaspoons Royal Baking Powder
+    1 teaspoon salt
+    1/8 teaspoon pepper
+
+To the corn add milk and well-beaten eggs; add flour, baking powder,
+salt and pepper which have been sifted together; mix well. Drop into hot
+greased gem pans. Bake in hot oven 20 to 25 minutes.
+
+
+Fig Envelopes
+
+    2 cups flour
+    3 teaspoons Royal Baking Powder
+    1/2 teaspoon salt
+    2 tablespoons sugar
+    2 teaspoons shortening
+    2/3 cup milk
+    1 cup chopped figs
+    1 egg
+
+Sift together flour, baking powder, salt and sugar; add shortening and
+mix in very lightly; add slowly enough milk to form soft dough. Dust
+board with flour and roll out dough 1/4-inch thick, cut into squares and
+on each piece put one tablespoon of fig; brush edges with cold milk;
+fold like an envelope, and press edges together. Brush tops with egg
+beaten with one tablespoon milk and one teaspoon sugar. Bake about 20
+minutes in hot oven.
+
+
+Sally Lunn
+
+    2 cups flour
+    3 teaspoons Royal Baking Powder
+    1 teaspoon salt
+    1 tablespoon sugar
+    3/4 cup milk
+    2 eggs
+    2 tablespoons shortening
+
+Sift together flour, baking powder, salt and sugar; add milk,
+well-beaten eggs and melted shortening; mix well. Bake in greased
+shallow pan or muffin tins in moderate oven about 25 minutes.
+
+
+
+
+Griddle Cakes and Waffles
+
+
+Griddle cakes, as made today with Royal Baking Powder have become most
+popular. Properly made they are delicious, healthful, appetizing and
+nutritious.
+
+The batter must be thin. The cakes should be small and not top
+thick--about one-eighth inch when baked.
+
+An iron frying pan may be used instead of griddle. In any case grease
+only enough to keep the cakes from sticking. Turn only once.
+
+
+Royal Hot Griddle Cakes
+
+    2 cups flour
+    1/2 teaspoon salt
+    5 teaspoons Royal Baking Powder
+    1-1/2 cups milk
+    2 tablespoons shortening
+
+Mix and sift dry ingredients; add milk and melted shortening; beat well.
+Bake on slightly greased hot griddle.
+
+
+Griddle Cakes with Eggs
+
+    1-3/4 cups flour
+    1/2 teaspoon salt
+    3 teaspoons Royal Baking Powder
+    2 eggs
+    1-1/2 cups milk
+    1 tablespoon shortening
+
+Mix and sift dry ingredients; add beaten eggs, milk and melted
+shortening; mix well. Bake on slightly greased hot griddle turning only
+once.
+
+
+Buckwheat Cakes
+
+    2 cups buckwheat flour
+    1 cup flour
+    6 teaspoons Royal Baking Powder
+    1-1/2 teaspoons salt
+    2-1/2 cups milk or milk and water
+    1 tablespoon molasses
+    1 tablespoon melted shortening
+
+Sift together flours, baking powder and salt; add molasses and
+shortening to liquid; beat well. Bake on hot slightly greased griddle
+turning only once.
+
+
+Corn Meal Griddle Cakes
+
+    1-1/3 cups corn meal
+    1-1/2 cups boiling water
+    1 tablespoon shortening
+    3/4 cup milk
+    1 tablespoon molasses
+    2/3 cup flour
+    1 teaspoon salt
+    4 teaspoons Royal Baking Powder
+
+Scald corn meal with boiling water; add shortening, milk and molasses;
+add flour, salt and baking powder which have been sifted together; mix
+well. Bake on hot, slightly greased griddle turning once.
+
+
+Rice Griddle Cakes
+
+    1 cup boiled rice
+    1 cup milk
+    1 tablespoon shortening
+    1 teaspoon salt
+    1 egg
+    1 cup flour
+    2 teaspoons Royal Baking Powder
+
+Mix rice, milk, melted shortening, salt and well-beaten egg; stir in
+flour and baking powder which have been sifted together; mix well. Bake
+on hot, slightly greased griddle turning only once.
+
+
+French Pancakes
+
+    1 cup flour
+    2 teaspoons Royal Baking Powder
+    1/2 teaspoon salt
+    2 eggs
+    1 tablespoon sugar
+    2 cups milk
+    1/2 cup cream
+    jam
+    powdered sugar
+
+Sift together flour, baking powder and salt. Add eggs which have been
+beaten with the sugar, milk, and cream. Batter should be very thin. Heat
+small frying pan in which a little butter has been melted. Pour in just
+sufficient batter to cover bottom of pan. Cook over hot fire. Turn and
+brown other side. Spread with jam and roll up. Sprinkle with powdered
+sugar and serve hot.
+
+
+Whole Wheat Hot Cakes
+
+    2 cups whole wheat flour
+    4 teaspoons Royal Baking Powder
+    1/2 teaspoon salt
+    1-3/4 cups milk
+    1 teaspoon molasses
+    1 tablespoon melted shortening
+    2 eggs
+
+Sift together flour, baking powder and salt; add milk, molasses, and
+shortening to beaten eggs and add to dry ingredients; mix well. Bake on
+hot, slightly greased griddle turning only once.
+
+
+Waffles
+
+    2 cups flour
+    4 teaspoons Royal Baking Powder
+    3/4 teaspoon salt
+    1-3/4 cups milk
+    2 eggs
+    1 tablespoon melted shortening
+
+Sift flour, baking powder and salt together; add milk and shortening to
+egg yolks, and add to dry ingredients; mix in beaten egg whites. Bake in
+well greased hot waffle iron until brown; turn once. Serve hot with
+butter and maple syrup.
+
+
+
+
+Fritters
+
+
+Fritters are served for luncheon, dinner or supper, as an entree, a
+vegetable or a sweet, according to the ingredients used. The foundation
+batter is much the same for all fritters, and with some additions the
+first recipe given can be used for many varieties. By the use of Royal
+Baking Powder, a fine fritter batter may be stirred up in a few minutes.
+
+Fritters should be fried in deep fat, hot enough to brown a piece of
+bread in 60 seconds.
+
+
+Plain Fritter Batter
+
+    1 cup flour
+    1-1/2 teaspoons Royal Baking Powder
+    1/4 teaspoon salt
+    1 egg
+    2/3 cup milk
+
+Sift dry ingredients together; add beaten egg and milk; beat until
+smooth.
+
+
+Apple Fritters
+
+    4 large apples
+    2 tablespoons powdered sugar
+    1 tablespoon lemon juice
+
+Peel and core apples and cut into slices; add sugar and lemon juice. Dip
+each slice into plain fritter batter. Fry light brown in deep fat. Drain
+and sprinkle with powdered sugar.
+
+
+Fruit Fritters
+
+Fruits other than apples may be used in fritters by following the
+directions for apple fritters. Canned whole fruits drained from syrup
+may also, be used. Chop fruit (not too fine) and stir into plain fritter
+batter. Drop by spoonfuls into deep hot fat, turning until brown. Drain
+and sprinkle with powdered sugar.
+
+
+Banana Fritters
+
+    1 cup flour
+    2 teaspoons Royal Baking Powder
+    1 tablespoon powdered sugar
+    1/4 teaspoon salt
+    1 egg
+    1/4 cup milk
+    1 tablespoon lemon juice
+    3 bananas
+
+Mix and sift dry ingredients. Add others in order. Force bananas through
+sieve before adding. Beat thoroughly. Drop by spoonfuls into hot fat.
+Drain and sprinkle with powdered sugar.
+
+
+Corn Fritters
+
+    1/2 cup milk
+    2 cups cooked corn
+    1-1/2 cups flour
+    1 teaspoon salt
+    1/3 teaspoon pepper
+    2 teaspoons Royal Baking Powder
+    1 tablespoon melted shortening
+    2 eggs
+
+Add milk to corn; add flour sifted with salt, pepper and baking powder;
+add shortening and beaten eggs; beat well. Fry by spoonfuls on hot
+greased griddle or frying pan.
+
+If fried in deep fat make batter stiffer by adding 1/2 cup flour and 1
+teaspoon Royal Baking Powder.
+
+
+Clam Fritters
+
+    1-1/2 cups flour
+    2 teaspoons Royal Baking Powder
+    1/2 teaspoon salt
+    1/3 teaspoon pepper
+    1/3 teaspoon paprika
+    1/2 cup milk or clam juice
+    2 eggs
+    1-1/2 teaspoons grated onion
+    1 teaspoon melted shortening
+    10 clams
+
+Sift together dry ingredients; add liquid, beaten eggs, onion, and
+shortening; rinse clams, put through meat chopper and add to batter.
+Take one spoonful batter for each fritter and fry on hot greased griddle
+or in deep fat.
+
+
+
+
+Cake
+
+
+In no department of cookery is Royal Baking Powder of more use and
+importance than in making fine cake.
+
+Where fewer eggs are used, increase the amount of Royal Baking Powder
+about one teaspoon for each egg omitted.
+
+If an unsalted shortening is used take slightly less and add a small
+quantity of salt.
+
+Sift flour before measuring.
+
+The baking of cake is of primary importance. Regulate the oven before
+putting materials together. See general suggestions, page 2.
+
+
+Plain Cake
+
+    1/4 cup shortening
+    1 cup sugar
+    1 egg
+    1 teaspoon vanilla extract
+    1 cup milk
+    2 cups flour
+    3 teaspoons Royal Baking Powder
+    1/2 teaspoon salt
+
+Cream shortening; add sugar slowly, add well beaten egg and flavoring;
+sift together flour, baking powder and salt and add to mixture a little
+at a time, alternately with milk. Bake in greased loaf, layer or patty
+pans in moderate oven. May also be used hot for cottage pudding.
+
+
+Sunshine Cake
+
+    3 tablespoons shortening
+    3/4 cup sugar
+    yolks of 3 eggs
+    1 teaspoon flavoring extract
+    1-1/2 cups flour
+    3 teaspoons Royal Baking Powder
+    1/2 cup milk
+
+Cream shortening; add sugar gradually, and yolks of eggs which have been
+beaten until thick; add flavoring; sift together flour and baking powder
+and add alternately, a little at a time, with the milk to first mixture.
+Bake in greased loaf pan in moderate oven 35 to 45 minutes. Cover with
+white icing, page 16.
+
+     _Note_--This is an excellent cake to make in combination with the
+     following Three-Egg Angel Cake. Only three eggs are required for
+     both.
+
+
+Three-Egg Angel Cake
+
+    1 cup sugar.
+    1-1/3 cups flour
+    1/2 teaspoon cream of tartar
+    3 teaspoons Royal Baking Powder
+    1/3 teaspoon salt
+    2/3 cup scalded milk
+    1 teaspoon almond or vanilla extract
+    whites of 3 eggs
+
+METHOD I
+
+Mix and sift first five ingredients four times. Add milk very slowly,
+while still hot, beating continually; add vanilla; mix well and fold in
+whites of eggs beaten until light. Turn into ungreased angel cake tin
+and bake in very slow oven about 45 minutes. Remove from oven; invert
+pan and allow to stand until cold. Cover with white or chocolate icing,
+page 16.
+
+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 whip. Fold in flour,
+cream of tartar, salt and baking powder which have been sifted together
+five times. With whip beat mixture with long strokes until very light;
+add flavoring; put into ungreased angel cake tin in cold oven, turn on
+heat and bake at very low temperature for 25 minutes. Raise temperature
+slightly and bake 30 minutes longer or until thoroughly baked. Remove
+from oven, invert pan and allow to stand until cold. Cover with white or
+chocolate icing, page 16.
+
+
+Angel Cake
+
+    whites of 8 eggs
+    1 teaspoon cream of tartar
+    3/4 cup granulated sugar
+    1/4 teaspoon salt
+    1 teaspoon Royal Baking Powder
+    3/4 cup flour
+    1 teaspoon vanilla extract
+
+Whip whites of eggs to firm, stiff froth; add cream of tartar; fold
+sugar in lightly; fold in flour which has been sifted four times with
+baking powder and salt; add vanilla. Pour into ungreased pan and bake 45
+to 50 minutes in moderate oven. Remove from oven; invert pan and allow
+to stand until cold. Ice with either chocolate or white icing, page 16.
+
+
+Spanish Cake
+
+    1/2 cup shortening
+    1 cup sugar
+    2 eggs
+    1-3/4 cups flour
+    3 teaspoons Royal Baking Powder
+    1 teaspoon cinnamon
+    1/2 cup milk
+
+Cream shortening; add sugar and yolks of eggs; beat well; sift together
+flour, baking powder and cinnamon and add alternately with milk; fold in
+beaten whites of eggs. Bake in greased pan in moderate oven 35 to 40
+minutes. Cover with boiled icing, page 16.
+
+
+Bride's Cake
+
+    1 cup shortening
+    2 cups sugar
+    1 teaspoon almond or vanilla extract
+    3/4 cup milk
+    3-1/2 cups flour
+    3 teaspoons Royal Baking Powder
+    whites of six eggs
+
+Beat shortening to a cream, adding sugar gradually; add flavoring
+extract; beat until smooth. Add alternately a little at a time milk and
+flour which has been sifted three times with baking powder. Beat whites
+of eggs until dry, and add to batter, folding in very lightly without
+beating. Bake in greased loaf pan in moderate oven about one hour.
+
+
+Eggless, Milkless, Butterless Cake
+
+    1 cup brown sugar
+    1-1/4 cups water
+    1 cup seeded raisins
+    2 ounces citron, cut fine
+    1/3 cup shortening
+    1/2 teaspoon salt
+    1 teaspoon nutmeg
+    1 teaspoon cinnamon
+    2 cups flour
+    5 teaspoons Royal Baking Powder
+
+Boil sugar, water, fruit, shortening, salt and spices together in
+saucepan 3 minutes; when cool, add flour and baking powder which have
+been sifted together; mix well. Bake in greased loaf pan in moderate
+oven about 45 minutes.
+
+
+Chocolate Cake
+
+    3 squares unsweetened chocolate
+    2 tablespoons sugar
+    1-1/2 tablespoons milk
+    4 tablespoons shortening
+    1 cup sugar
+    2 eggs
+    2/3 cup milk
+    1-1/3 cups flour
+    2 teaspoons Royal Baking Powder
+    1/8 teaspoon salt
+
+Cook slowly until smooth first three ingredients. Cream shortening; add
+sugar and beat well. Add yolks of eggs and beat again. Stir in chocolate
+mixture and then add alternately the milk and flour which has been
+sifted with the baking powder and salt. Fold in the beaten whites of
+eggs. Bake in greased loaf pan in moderate oven 50 to 60 minutes. Cover
+with white or chocolate icing, page 16.
+
+
+Pound Cake
+
+    1 cup butter
+    1 cup sugar
+    1 teaspoon vanilla extract
+    1 teaspoon lemon extract
+    5 eggs
+    2 cups flour
+    1 teaspoon Royal Baking Powder
+    Reserve 2 egg whites for icing
+
+Cream butter, add sugar slowly, beating well. Add flavoring and yolks of
+eggs which have been beaten until pale yellow. Beat three egg whites
+until light and add alternately a little at a time with the flour which
+has been sifted with baking powder. Mix well and bake in greased loaf
+pan in moderate oven about one hour. Cover with ornamental frosting,
+page 16, made with the two remaining egg whites.
+
+
+Rich Fruit Cake
+
+    2 cups shortening
+    2 cups sugar
+    6 eggs
+    4 cups seeded raisins
+    4 cups currants
+    4 cups flour
+    1 cup shelled almonds
+    2 tablespoons orange peel
+    2 tablespoons lemon peel
+    2 cups sliced citron
+    1 cup grape juice
+    2 teaspoons cinnamon
+    1/2 teaspoon grated nutmeg
+    1/2 teaspoon ground mace
+    1/4 teaspoon allspice
+    1/2 teaspoon cloves
+    1/2 teaspoon salt
+    4 teaspoons Royal Baking Powder
+
+Cream shortening and sugar together; add beaten egg yolks; add raisins
+and currants, which have been washed, dried, and over which a cup and a
+half of the flour has been sifted; blanch almonds and put through food
+chopper with lemon and orange peel and add; slice citron very fine and
+add; stir in grape juice and half of stiffly beaten whites of eggs; sift
+together spices, salt, baking powder and flour and add; mix well and
+fold in remaining whites; pour into two 12-inch pans which have been
+lined with four layers of brown paper and bake in moderate oven one
+hour; then cover with double layer of brown paper; put asbestos plates
+underneath and continue baking about two hours longer.
+
+
+Coffee Fruit Cake
+
+    1/2 cup shortening
+    1 cup light brown sugar
+    2 eggs
+    1/4 cup strong coffee
+    1/3 cup rich milk or cream
+    1-3/4 cups flour
+    3 teaspoons Royal Baking Powder
+    1/2 lb. raisins
+    1/8 lb. sliced citron
+    1/4 lb. figs, cut in strips
+
+Cream shortening; add sugar; add egg yolks, coffee and milk; sift
+together flour and baking powder and add slowly; add fruit, which has
+been slightly floured, and fold in beaten whites of eggs. Bake in
+greased loaf pan from 60 to 90 minutes.
+
+
+Royal Date Cake
+
+    1 cup boiling water
+    1 lb. stoned and cut dates
+    3/4 cup brown sugar
+    2 tablespoons shortening
+    1 square melted chocolate
+    1 egg
+    2 teaspoons Royal Baking Powder
+    1/4 teaspoon salt
+    1-3/4 cups flour
+    3/4 cup chopped pecan nuts
+
+Pour boiling water over dates. Cream sugar and shortening; add chocolate
+and beaten egg; mix well and add dates and water; sift baking powder,
+salt and flour together; add gradually with pecan nuts. Bake in greased
+loaf pan in slow oven one and a half hours.
+
+
+Royal Cream Loaf Cake
+
+    1/2 cup shortening
+    1 cup sugar
+    2 eggs
+    1 teaspoon lemon extract
+    1/2 cup rich milk or thin cream
+    1 cup flour
+    1/2 cup corn starch
+    3 teaspoons Royal Baking Powder
+
+Cream shortening; add sugar slowly; add beaten yolks of eggs and
+flavoring; add milk a little at a time; sift flour, corn starch and
+baking powder together and add; fold in beaten whites of eggs. Bake in
+greased loaf pan in moderate oven 35 to 45 minutes, and cover with
+frosting, page 16.
+
+
+Maple Nut Cake
+
+    1/3 cup shortening
+    1 cup light brown sugar
+    2 eggs
+    1 teaspoon vanilla extract
+    1/2 cup milk
+    1-1/2 cups flour
+    1/4 teaspoon salt
+    2 teaspoons Royal Baking Powder
+    1 cup chopped nuts--preferably pecans
+
+Cream shortening, add sugar, egg yolks, flavoring and milk, and beat
+well; add flour, salt and baking powder which have been sifted together,
+and add chopped nuts; mix in beaten egg whites. Bake in greased loaf pan
+in moderate oven 35 to 45 minutes. Cover top with maple icing page 17.
+While still soft sprinkle with chopped nuts.
+
+
+Soft Molasses Cake
+
+    1/2 cup shortening
+    2/3 cup brown sugar
+    1 egg
+    1/2 cup molasses
+    2 cups flour
+    3 teaspoons Royal Baking Powder
+    1/2 teaspoon salt
+    1/2 teaspoon allspice
+    1/2 teaspoon cinnamon
+    2/3 cup milk
+
+Cream shortening. Add sugar slowly; beating continually; add beaten egg
+and molasses; add half of flour, baking powder, salt and spices which
+have been sifted together; mix and add milk and remainder of dry
+ingredients. Mix well. Bake in greased shallow pan in moderate oven
+about 40 minutes. Serve hot.
+
+
+Fairmount Cake
+
+    2 cups flour
+    2 teaspoons Royal Baking Powder
+    1/2 cup shortening
+    1-1/4 cups sugar
+    1/2 cup milk
+    1 teaspoon vanilla extract
+    3 eggs
+    1/2 cup fresh grated cocoanut
+
+Sift flour and baking powder three times; beat shortening and sugar to a
+cream; add milk and vanilla, then flour, a little at a time; beat until
+smooth; add eggs one at a time, stirring and beating batter well after
+each egg is added. Bake in greased loaf pan in moderate oven 1 hour.
+Cover with boiled icing, page 16 and sprinkle with cocoanut.
+
+
+Marble Cake
+
+WHITE PART
+
+    3 tablespoons shortening
+    1/2 cup sugar
+    1/2 teaspoon lemon extract
+    1/2 cup milk
+    1 cup flour
+    2 teaspoons Royal Baking Powder
+    1/4 teaspoon salt
+    white of 1 egg
+
+Cream shortening; add sugar slowly; add flavoring and milk. Beat well
+and add flour sifted with baking powder and salt. Mix in beaten egg
+white.
+
+DARK PART
+
+    3 tablespoons shortening
+    1/2 cup sugar
+    yolk of 1 egg
+    1/2 cup milk
+    1 cup flour
+    2 teaspoons Royal Baking Powder
+    1/4 teaspoon salt
+    1/2 teaspoon cloves
+    1/2 teaspoon allspice
+    1 teaspoon cinnamon
+    2 tablespoons cocoa
+
+Cream shortening; add sugar slowly; add egg yolk and mix well. Mix in
+milk; add flour, baking powder, salt, spices and cocoa which have been
+sifted together. Put this batter by spoonfuls and same amount of white
+batter alternately into greased loaf pan but do not mix. Bake in
+moderate oven about 45 minutes. Cover with white icing, page 16.
+
+
+Marble Cake II
+
+Make plain cake page 10; save one-third of batter and add to it 1-1/2
+squares melted unsweetened chocolate. Drop by spoonfuls into white
+batter after putting in pan. Bake in moderate oven about 45 minutes.
+
+
+Feather Cocoanut Cake
+
+    1-1/2 cups flour
+    7/8 cup sugar
+    2 teaspoons Royal Baking Powder
+    2 tablespoons melted shortening
+    1 egg
+    1/2 cup milk
+    1 teaspoon lemon extract
+    1/2 cup fresh grated cocoanut
+
+Sift flour, sugar and baking powder. Add shortening and beaten egg to
+milk and add to dry ingredients. Mix well, add flavoring and cocoanut
+and bake in greased loaf pan in moderate oven 35 to 45 minutes. Sprinkle
+with powdered sugar, or ice with white icing, page 16 with grated
+cocoanut sprinkled on top.
+
+
+Chocolate Layer Cake
+
+    1/3 cup shortening
+    1 cup sugar
+    1 egg
+    1 cup milk
+    1-3/4 cups flour
+    4 teaspoons Royal Baking Powder
+    1/4 teaspoon salt
+    1 teaspoon vanilla extract
+
+Cream shortening; add sugar gradually, beating well; add beaten egg,
+one-half the milk and mix well; add one-half the flour which has been
+sifted with salt and baking powder; add remainder of milk, then
+remainder of flour and flavoring; beat after each addition. Bake in
+greased layer cake tins in moderate oven 15 to 20 minutes.
+
+CHOCOLATE FILLING AND ICING
+
+    3 cups confectioner's sugar
+    boiling water
+    1 teaspoon vanilla extract
+    2 ounces unsweetened chocolate
+    1/2 teaspoon grated orange peel
+
+To sugar add boiling water slowly to make a smooth paste; add vanilla,
+melted chocolate and orange peel. Spread between layers and on top of
+cake.
+
+
+Orange Layer Cake
+
+    1/3 cup shortening
+    1 cup sugar
+    2 eggs
+    2/3 cup milk
+    1-3/4 cups flour
+    3 teaspoons Royal Baking Powder
+    1 teaspoon vanilla extract
+
+Cream shortening; add sugar and egg yolks; mix well and add half the
+milk; add half the flour which has been sifted with baking powder; mix
+in flavoring, milk and remainder of flour. Bake in two greased layer
+cake tins in moderate oven about 20 minutes.
+
+ORANGE FILLING AND ICING
+
+    whites of 2 eggs
+    1-1/2 cups confectioner's sugar
+    rind and soft pulp of 1 orange
+
+Whip eggs to stiff froth; add sugar, a little at a time, until stiff
+enough to spread. Whip in pulp and rind of orange. Orange coloring may
+be added if desired.
+
+
+White Layer Cake
+
+    1/2 cup shortening
+    1 cup granulated sugar
+    1/2 cup cold water
+    2 cups flour
+    2 teaspoons Royal Baking Powder
+    whites of 3 eggs
+    1 teaspoon vanilla or almond extract
+
+Cream shortening and sugar together until very light; add water slowly,
+almost drop by drop, and beat constantly; stir in flour and baking
+powder which have been sifted together twice; add flavoring; mix in egg
+whites which have been beaten until stiff. Bake in two greased layer
+cake tins in moderate oven 20 to 25 minutes. Put together with fresh
+strawberry or maple filling, page 17.
+
+
+Devil's Food Cake
+
+    1/2 cup shortening
+    1 cup sugar
+    2-1/2 ounces chocolate
+    1/2 cup mashed potatoes
+    1 egg
+    3/8 cup milk
+    1-1/4 cups flour
+    2 teaspoons Royal Baking Powder
+    1/2 cup chopped nuts
+    1/2 teaspoon vanilla extract
+
+Cream shortening; add sugar, melted chocolate and mashed potatoes; mix
+well; add egg yolk, milk and flour and baking powder which have been
+sifted together; beat well; add nuts, vanilla and beaten egg white; mix
+thoroughly. Bake in greased shallow tin in moderate oven 25 to 35
+minutes.
+
+MARSHMALLOW ICING
+
+    3/4 cup granulated sugar
+    1/3 cup water
+    6 or 8 marshmallows
+    white of 1 egg
+    few drops vanilla extract
+
+Boil sugar and water without stirring until syrup spins a thread; melt
+marshmallows in syrup; pour slowly over beaten white of egg; add
+flavoring and spread _very thickly_ over cake. Melt 2 ounces unsweetened
+chocolate with one-half teaspoon butter and spread thin coating over
+icing when cool.
+
+
+Cream Layer Cake
+
+    1/2 cup shortening
+    1 cup sugar
+    2 eggs
+    1 teaspoon vanilla extract
+    1/2 cup milk
+    2 cups flour
+    3 teaspoons Royal Baking Powder
+    1/4 teaspoon salt
+
+Cream shortening and sugar together until light; add beaten egg yolks,
+flavoring and milk slowly; sift flour and salt; add half, then half
+beaten egg whites; add remainder of flour sifted with baking powder;
+stir after each addition; fold in remaining egg whites. Bake in greased
+layer cake tins in moderate oven 15 to 20 minutes. Put together with
+cream filling and cover top and sides with white icing.
+
+CREAM FILLING
+
+    1 cup milk
+    2 tablespoons corn starch
+    1/4 teaspoon salt
+    2 tablespoons sugar
+    1 egg
+    1 teaspoon vanilla extract
+
+Scald milk. Mix corn starch, salt and sugar with a little cold milk; add
+to beaten egg; then add to hot milk. Cook about three minutes or until
+thick and smooth; add flavoring, and spread between layers.
+
+
+Cocoanut Layer Cake
+
+    1/4 cup shortening
+    1 cup sugar
+    1 teaspoon vanilla extract
+    1 egg
+    1 cup milk
+    2 cups flour
+    1/8 teaspoon salt
+    3 teaspoons Royal Baking Powder
+
+Cream shortening, add sugar slowly, add flavoring and beaten egg; add
+milk; mix well; then add flour, salt and baking powder which have been
+sifted together. Bake in three greased layer cake tins in moderate oven
+12 to 15 minutes.
+
+COCOANUT FILLING AND ICING
+
+    1-1/2 cups granulated sugar
+    1/2 cup water
+    2 egg whites
+    1/2 teaspoon vanilla extract, few drops lemon juice
+    1 cup fresh grated cocoanut
+
+Cook sugar and water slowly without stirring until syrup spins a thread;
+pour slowly over beaten egg whites; beat until thick; add flavoring.
+Spread between layers and on top of cake. While icing is soft sprinkle
+thickly with cocoanut.
+
+
+Maple Layer Cake
+
+    1/2 cup shortening
+    1 cup sugar
+    2 eggs
+    1 teaspoon vanilla extract
+    1/2 cup milk
+    2 cups flour
+    3 teaspoons Royal Baking Powder
+    1/4 teaspoon salt
+
+Cream shortening, and sugar; add egg yolks and flavoring; mix well; add
+milk slowly, stirring until smooth; sift flour, baking powder and salt
+together; add half to mixture, then half of beaten egg whites, then
+remainder of flour (stirring after each addition); mix in balance of
+whites. Bake in greased layer cake tins in moderate oven 12 to 15
+minutes. For middle layer of chocolate, take 1-3 of batter of above
+recipe and add 1 oz. melted chocolate. Put together with maple icing,
+page 17.
+
+
+Fruit Layer Cake
+
+    1/3 cup shortening
+    1 cup sugar
+    1 egg
+    1 teaspoon vanilla extract
+    1 cup milk
+    2 cups flour
+    4 teaspoons Royal Baking Powder
+    1/8 teaspoon salt
+
+Cream shortening well; add sugar; add yolk of egg and vanilla; mix well;
+add milk, then flour, baking powder and salt which have been sifted
+together; mix in beaten egg white. Bake in three greased layer tins in
+hot oven about 15 minutes. Put cake together with fruit filling and
+cover with white icing, page 16.
+
+FRUIT FILLING
+
+    1/2 cup fruit jelly
+    1 cup water
+    1/2 cup chopped raisins
+    1/4 lb. chopped figs
+    1/4 cup sugar
+    2 tablespoons corn starch
+    1/2 cup chopped blanched almonds or walnuts
+    juice of 1/2 lemon
+
+Cook jelly with water, fruit and sugar; add corn starch which has been
+mixed with a little cold water. Cook until thick, remove from fire; add
+nuts and lemon juice. Cool and spread between layers of cake.
+
+
+Lady Baltimore Cake
+
+    1/2 cup shortening
+    1 cup sugar
+    whites of 3 eggs
+    1/2 cup milk
+    1 teaspoon vanilla extract or 1/2 teaspoon almond extract
+    1-3/4 cups flour
+    2 teaspoons Royal Baking Powder
+
+Cream shortening; add sugar and unbeaten white of one egg; add milk very
+slowly, beating between each addition; add flavoring; add flour which
+has been sifted with baking powder; lastly fold in beaten whites of 2
+eggs. Bake in square greased layer tins in hot oven about 15 minutes.
+Use following filling and cover top and sides of cake with white icing,
+page 16.
+
+FILLING
+
+    1-1/2 cups sugar
+    1/2 cup water
+    whites of 2 eggs
+    1/2 cup chopped seeded raisins
+    1/2 cup chopped figs
+    1 cup chopped blanched almonds or pecan nuts
+    1/2 teaspoon vanilla extract
+
+Boil sugar and water without stirring until syrup spins a thread. Pour
+syrup slowly over beaten eggs. Mix in fruit, nuts and flavoring. Spread
+between layers of cake.
+
+
+Sponge Cake
+
+    6 eggs
+    1 cup granulated sugar
+    rind of half a lemon
+    2 tablespoons lemon juice
+    1 cup flour
+    1 teaspoon Royal Baking Powder
+    1/2 teaspoon salt
+
+Beat egg yolks with wire whip until thick; add gradually sifted sugar,
+then grated lemon rind, lemon juice and one-half beaten whites; mix
+well; carefully fold in flour which has been sifted with baking powder
+and salt; add remainder of whites, mix lightly and bake in ungreased
+sponge cake tin in moderate oven 35 to 45 minutes. When cake shrinks
+from pan remove from oven and turn upside down on cake cooler.
+
+
+Royal Sponge Cake
+
+    1 cup sugar
+    1/2 cup water
+    3 eggs
+    1 cup flour
+    1/2 teaspoon salt
+    2 teaspoons Royal Baking Powder
+    1 teaspoon vanilla or lemon extract
+    1/8 cup cold water
+
+Boil sugar and water without stirring until syrup spins a thread and add
+slowly to beaten egg whites, beating until mixture is cold; sift
+together three times, flour, salt and baking powder; beat egg yolks
+until thick; add a little at a time, flour mixture and egg yolks,
+alternately to white of egg mixture; add cold water and flavoring; mix
+lightly. Bake in ungreased tin in moderate, oven about one hour.
+
+
+Milk Sponge Cake
+
+    2 eggs
+    1 cup sugar
+    6 tablespoons hot milk
+    1 teaspoon vanilla or lemon extract
+    1 cup flour
+    1-1/2 teaspoons Royal Baking Powder
+    1/8 teaspoon salt
+
+Beat egg yolks until thick; add half the sugar, beating continually; add
+hot milk, remainder of sugar and beaten egg whites; add flavoring; add
+flour, salt and baking powder which have been sifted together. Bake in
+ungreased tube pan in moderate oven about 25 minutes.
+
+
+Coffee Spice Cake with Mocha Filling
+
+    1/2 cup shortening
+    1 cup sugar
+    2 eggs
+    1/2 cup strong coffee
+    2 cups flour
+    3 teaspoons Royal Baking Powder
+    1/8 teaspoon salt
+    2 teaspoons mixed spices
+
+Cream shortening and sugar until light; add beaten egg yolks; add coffee
+slowly; add half the flour sifted with baking powder, salt and spices;
+mix well and add beaten egg whites; add remainder of flour and mix
+lightly. Bake in greased layer cake tins in moderate oven 45 to 50
+minutes. Spread layers and cover top with
+
+MOCHA ICING AND FILLING
+
+    1 tablespoon butter
+    1 cup confectioner's sugar
+    1 tablespoon cocoa
+    2 tablespoons strong coffee
+    1/4 teaspoon salt
+
+Cream butter and sugar; add cocoa, coffee and salt and stir until
+smooth. If too dry, add more coffee.
+
+
+
+
+Icings and Fillings
+
+
+Boiled Icing
+
+    1 cup granulated sugar
+    1/2 cup water
+    white of 1 egg
+    1/2 teaspoon flavoring extract
+    1 teaspoon Royal Baking Powder
+
+Boil sugar and water without stirring until syrup spins a thread; pour
+very slowly over stiffly beaten egg white and beat until smooth; add
+flavoring and baking powder; allow to stand few minutes before
+spreading.
+
+
+Frosting
+
+    1 unbeaten egg white
+    1-1/2 cups confectioner's sugar
+    1 teaspoon vanilla extract
+
+Put egg white into shallow dish; add sugar gradually, beating with wire
+whip until of right consistency to spread; add vanilla and spread on
+cake.
+
+
+Ornamental Frosting
+
+    1-1/2 cups granulated sugar
+    1/2 cup water
+    2 egg whites
+    1 teaspoon flavoring extract
+    1 teaspoon Royal Baking Powder
+
+Boil sugar and water without stirring until syrup spins a thread; add
+very slowly to beaten egg whites; add flavoring and baking powder and
+beat until smooth and stiff enough to spread. Put over boiling water,
+stirring continually until icing grates slightly on bottom of bowl.
+Spread on cake saving a small portion of icing to ornament the edge of
+cake. This can be forced through a pastry tube, or, through a
+cornucopia, made from ordinary white letter paper.
+
+
+White or Colored Icing
+
+    1-1/2 cups confectioner's sugar
+    2 tablespoons hot milk
+    1/2 teaspoon butter
+    1/2 teaspoon vanilla extract
+
+Add butter to hot milk; add sugar slowly to make right consistency to
+spread; add vanilla. Spread on cake.
+
+For pink icing add one tablespoon strawberry or other fruit juice. For
+yellow icing add one teaspoon egg yolk and flavor with orange rind and
+one teaspoon lemon juice.
+
+
+Seven Minute Icing
+
+    1 unbeaten egg white
+    7/8 cup granulated sugar
+    3 tablespoons cold water
+
+Place all ingredients in top of double boiler. Place over boiling water
+and beat with beater for seven minutes. Add 1/2 teaspoon flavoring and
+spread on cake.
+
+For "Chocolate Icing" add to above 1-1/2 ounces melted unsweetened
+chocolate.
+
+For "Coffee Icing" add 3 tablespoons cold boiled coffee in place of
+water.
+
+
+Chocolate Filling and Icing
+
+    whites of 2 eggs
+    2 cups confectioner's sugar
+    1-1/2 tablespoons milk
+    1 teaspoon vanilla extract
+    4 ounces chocolate
+    1 teaspoon butter
+
+Beat whites until stiff; add sugar slowly, beating well; add milk,
+vanilla and chocolate which has been melted with butter; mix until
+smooth. Spread on cake.
+
+
+Old-Fashioned Chocolate Filling
+
+    3 ounces melted chocolate
+    3 tablespoons cream
+    1 egg
+    3/4 cup powdered sugar
+    1 tablespoon corn starch
+    1/8 teaspoon salt
+    1 teaspoon vanilla extract
+
+Add melted chocolate and cream to beaten egg; mix in powdered sugar
+gradually; add corn starch which has been mixed with a little cold
+water; cook in top of double boiler, stirring constantly until smooth
+and thick; add salt and vanilla. Spread between layers of cake.
+
+
+Soft Icing
+
+    2/3 cup light syrup
+    1/3 cup granulated sugar
+    2 tablespoons cold water
+    whites of 2 eggs
+    1 teaspoon corn starch
+    1/2 teaspoon Royal Baking Powder
+    1 teaspoon vanilla extract
+
+Boil syrup, sugar and water without stirring until syrup spins a thread;
+pour slowly into stiffly beaten egg whites and beat well. Add corn
+starch, baking powder and flavoring, and mix until smooth.
+
+
+Marshmallow Filling and Icing
+
+    1-3/4 cups sugar
+    1/8 teaspoon salt
+    1/2 cup water
+    1/2 cup marshmallows
+    whites of 3 eggs
+
+Mix sugar, salt and water, add marshmallows and boil until syrup spins a
+thread, then add slowly to beaten egg whites; beat until firm enough to
+spread.
+
+
+Fruit Filling
+
+    2 cups granulated sugar
+    2/3 cup boiling water
+    whites of 2 eggs
+    1/4 cup chopped nuts
+    1 cup mixed figs, raisins, citron, cherries and pine apple, cut fine
+
+Boil sugar and water without stirring until syrup spins a thread; beat
+whites until dry; add syrup gradually, beating constantly; when cool add
+nuts and fruit. Spread between layers of cake.
+
+
+Fresh Strawberry Icing
+
+Crush ten strawberries with a little sugar and few drops lemon juice and
+let stand until juicy; mix in gradually three cups of confectioner's
+sugar. Spread between layers and on top of cake.
+
+
+Maple Icing. I
+
+    1/2 teaspoon butter
+    2 tablespoons hot milk
+    1-1/2 cups confectioner's sugar
+    1/2 teaspoon maple flavoring
+
+Add butter to hot milk; add sugar slowly to make paste of the right
+consistency to spread; add flavoring and spread on cake.
+
+
+Maple Icing. II
+
+    1 cup maple syrup
+    whites of 2 eggs
+
+Boil syrup without stirring until it spins a thread; add slowly to
+stiffly beaten egg whites; beat with wire whip, preferably on platter,
+until stiff enough to spread.
+
+
+Orange Icing
+
+    rind of 1 orange
+    2 teaspoons lemon juice
+    1 cup confectioner's or powdered sugar
+    white of 1 egg
+
+Grate orange rind and allow gratings to soak for some time in lemon
+juice; stir juice, sugar and egg together and beat thoroughly. Spread on
+warm cake.
+
+
+Jelly Meringue
+
+    white of 1 egg
+    1/2 cup currant or other jelly
+
+Put egg white and jelly together into bowl and beat with egg beater or
+wire whip until stiff. Spread between layers or on top of cake.
+
+
+Sea Foam Icing
+
+     1 cup brown sugar
+     1/3 cup water
+     white of 1 egg
+     1 teaspoon Royal Baking Powder
+
+Boil sugar and water without stirring until syrup spins a thread. Add
+hot syrup slowly to beaten egg white, beating continually, preferably on
+platter with wire whip. Add baking powder. When icing foams, put between
+layers and on top of cake.
+
+
+Cocoa Icing
+
+    1 cup confectioner's sugar
+    4 tablespoons cocoa
+    1 egg white
+    1 teaspoon vanilla extract
+    1 tablespoon cream
+    1 teaspoon melted butter
+
+Add sugar and cocoa slowly to beaten egg white. Then add vanilla, melted
+butter and cream to make soft enough to spread on cake.
+
+
+Brown Sugar Icing and Filling
+
+    3 cups brown sugar
+    1 cup milk
+    1 tablespoon butter
+    1 teaspoon vanilla extract
+
+Cook sugar, milk and butter together until it forms a soft ball when
+tested in cold water; add vanilla. Beat until thick and spread on cake.
+Chopped nuts can be added if desired.
+
+
+Butter Scotch Icing and Filling (Without Sugar)
+
+    2 cups light syrup
+    1/2 cup butter
+    1/2 cup milk
+
+Boil syrup, butter and milk together until it forms a soft ball when
+tested in cold water. Cool slightly without stirring and pour while warm
+on cake.
+
+Chopped nuts may be added while icing is still soft.
+
+
+
+
+Cookies and Small Cakes
+
+
+Cocoa Drop Cakes
+
+    4 tablespoons shortening
+    1 cup sugar
+    1 egg
+    1/2 cup milk
+    1-3/4 cups flour
+    3 teaspoons Royal Baking Powder
+    1/2 cup cocoa
+    1/4 teaspoon salt
+    1 teaspoon vanilla extract
+
+Cream shortening; add sugar and beaten egg; beat well and add milk
+slowly; sift flour, baking powder, salt and cocoa into mixture; stir
+until smooth; add vanilla. Put one tablespoon of batter into each
+greased muffin tin and bake in moderate oven about 20 minutes. Cover
+with boiled icing, page 16.
+
+Or bake in shallow pan; cool, and before removing cut across diagonally
+to make diamond-shaped pieces; cover with icing.
+
+
+Raisin Drop Cakes
+
+    4 tablespoons shortening
+    1 cup sugar
+    1 egg
+    2/3 cup milk
+    1-3/4 cups flour
+    3 teaspoons Royal Baking Powder
+    1/8 teaspoon salt
+    1 cup raisins
+    1 teaspoon vanilla extract
+
+Cream shortening; add sugar; add beaten egg and milk very slowly; add
+flour, baking powder and salt which have been sifted together; add
+raisins which have been washed, drained and floured slightly; add
+flavoring, mix well. Put a small amount of mixture into each greased
+individual cake tin and bake in hot oven 15 to 20 minutes. Sprinkle with
+powdered sugar, or cover with icing.
+
+
+Orange Cakes
+
+    4 tablespoons shortening
+    1 cup sugar
+    2/3 cup milk
+    1 egg
+    2 cups flour
+    3 teaspoons Royal Baking Powder
+    1/8 teaspoon salt
+    1 teaspoon orange extract
+    grated rind of 1 orange
+
+Cream shortening; add sugar slowly beating well; add milk a little at a
+time; add beaten egg; sift flour, baking powder and salt together and
+add to mixture; add flavoring and grated orange rind; mix well. Bake in
+greased shallow tin, or individual cake tins, in hot oven 15 to 20
+minutes. When cool cover with orange icing, page 17.
+
+
+Spice Cakes
+
+    1/2 cup shortening
+    1 cup brown sugar
+    1 egg
+    1-3/4 cups flour
+    3 teaspoons Royal Baking Powder
+    1/2 teaspoon cinnamon
+    1/4 teaspoon nutmeg
+    1/4 teaspoon cloves
+    1/2 cup milk
+    1 cup chopped raisins
+
+Cream shortening, add sugar and beaten egg; add flour, baking powder and
+spices which have been sifted together; add milk and mix well; mix in
+raisins which have been slightly floured. Bake in small greased tins in
+moderate oven about 25 minutes.
+
+
+Honey Drop Cakes
+
+    1/3 cup shortening
+    1/4 cup sugar
+    1/2 cup honey
+    1 egg
+    1/2 tablespoon lemon juice
+    1-1/2 cups flour
+    1-1/2 teaspoons Royal Baking Powder
+
+Cream shortening and add sugar slowly; add honey, beaten egg yolk and
+lemon juice; mix well and add flour and baking powder which have been
+sifted together; fold in beaten egg white. Put into greased individual
+tins or drop far apart on greased baking sheet and bake in hot oven 10
+to 15 minutes.
+
+
+Molasses Cakes
+
+    1 cup molasses
+    1/2 cup sugar
+    1/2 cup melted shortening
+    1/2 cup boiling water
+    3 cups flour
+    3 teaspoons Royal Baking Powder
+    1 teaspoon salt
+    1/2 teaspoon soda
+    2 teaspoons cinnamon
+    1 teaspoon nutmeg
+    1 teaspoon cloves
+    1 cup stale bread crumbs
+
+Mix molasses, sugar, shortening and boiling water together; add flour,
+baking powder, salt, soda and spices which have been sifted together;
+add bread crumbs; mix well. Drop by spoonfuls on greased baking sheet
+and bake in moderate oven 10 to 12 minutes.
+
+
+Small Fancy Cakes. I
+
+    1/2 cup shortening
+    1 cup granulated or powdered sugar
+    yolks of 3 eggs
+    1/2 cup milk
+    2 cups flour
+    2 teaspoons Royal Baking Powder
+
+Cream shortening, add sugar slowly and beat well; add beaten egg yolks;
+add milk a little at a time and flour which has been sifted with baking
+powder; divide batter in half and add to one-half, one teaspoon lemon
+juice and grated rind of half a lemon; to remainder of batter add two
+ounces unsweetened melted chocolate, one teaspoon vanilla. Bake in
+shallow greased pan or in small individual tins in hot oven about 15
+minutes. If large pan is used, when cool, cut cakes into fancy shapes.
+Cakes should be less than an inch thick when baked. Spread with colored
+icing, page 16, or marshmallow icing, page 17.
+
+
+Small Fancy Cakes. II
+
+    1/2 cup shortening
+    1 cup granulated sugar
+    2/3 cup water
+    1 teaspoon vanilla extract
+    2 cups flour
+    1/4 teaspoon salt
+    3 teaspoons Royal Baking Powder
+    whites of 3 eggs
+
+Cream shortening and sugar together until very light; add water very
+slowly and beat constantly; add flavoring; stir in the flour, salt and
+baking powder which have been sifted together twice; mix in beaten egg
+whites. Put about a teaspoonful of batter into small individual cake
+tins and bake in hot oven 10 to 15 minutes, or bake in shallow pan and
+cut as in above recipe or diagonally across making small diamond shaped
+pieces. Spread with any icing desired.
+
+
+Cookies
+
+    3/4 cup shortening
+    2 cups sugar
+    1/4 cup milk
+    2 eggs
+    1/4 teaspoon grated nutmeg
+    1 teaspoon vanilla or grated
+    rind of 1 lemon
+    4 cups flour
+    3 teaspoons Royal Baking Powder
+
+Cream shortening and sugar together; add milk to beaten eggs and beat
+again; add slowly to creamed shortening and sugar; add flavoring; add 2
+cups flour sifted with baking powder and nutmeg; add enough more flour
+to roll easily. Roll out very thin on floured board; cut with cookie
+cutter; sprinkle with sugar; put a raisin or a piece of walnut in the
+center of each. Bake about 12 minutes in hot oven.
+
+
+Cocoa Cookies
+
+    4 tablespoons shortening
+    1 cup sugar
+    1/4 cup milk
+    1 egg
+    2 cups flour
+    3 teaspoons Royal Baking Powder
+    1/4 teaspoon salt
+    1/2 cup cocoa
+
+Cream shortening and sugar together; add milk and beaten egg; mix well.
+Sift flour, baking powder, cocoa and salt together and add. Roll out
+1/4-inch thick on floured board; cut with cookie cutter. Bake in hot
+oven about 12 minutes.
+
+
+Cocoanut Cookies
+
+    1/4 cup shortening
+    1/2 cup sugar
+    1 egg
+    1/2 teaspoon lemon juice or extract
+    1/2 cup milk
+    1-1/2 cups flour
+    3 teaspoons Royal Baking Powder
+    1/8 teaspoon salt
+    2 cups fresh grated cocoanut
+
+Cream shortening; add sugar, beaten egg and lemon; mix in milk slowly;
+add flour, baking powder and salt which have been sifted together; add
+cocoanut. The batter should be quite stiff. Drop by small spoonfuls on
+greased pan. Do not smooth over, but allow space for spreading. Bake in
+moderate oven 15 to 20 minutes.
+
+
+Filled Cookies
+
+    1/3 cup shortening
+    1 cup sugar
+    1 egg
+    1/2 cup milk
+    1 teaspoon vanilla extract
+    3-1/2 cups flour
+    1/2 teaspoon salt
+    4 teaspoons Royal Baking Powder
+
+Cream shortening; add sugar, beaten egg, milk and vanilla; add flour,
+salt and baking powder, which have been sifted together. Roll out thin
+on slightly floured board and cut with cookie cutter. Place one teaspoon
+of filling on each cookie, cover with another cookie, press edges
+together. Bake in moderate oven 12 to 15 minutes.
+
+FILLING
+
+    2 teaspoons flour
+    1/2 cup sugar
+    1/2 cup water
+    1/2 cup chopped raisins
+    1/2 cup chopped figs
+
+Mix flour and sugar together; add water and fruit. Cook until thick,
+being very careful not to burn.
+
+
+Marshmallow Cookies
+
+Follow recipe for cookies. Roll slightly thicker. After removing from
+oven, cover with marshmallow icing, page 17.
+
+
+Fudge Squares
+
+    3 tablespoons shortening
+    1 cup sugar
+    1 egg
+    2 ounces melted unsweetened chocolate
+    1/2 teaspoon vanilla extract
+    1/3 cup milk
+    1 cup flour
+    1 teaspoon Royal Baking Powder
+    1/8 teaspoon salt
+    1/2 cup nut meats chopped--not too fine
+
+Melt shortening; add sugar and unbeaten egg; mix well; add chocolate,
+vanilla and milk; add flour which has been sifted with baking powder and
+salt; add nut meats, mix well. Spread thinly on greased shallow cake
+pan, and bake in slow oven 20 to 30 minutes. Cut into 2-inch squares
+before removing from pan.
+
+
+Oatmeal Macaroons
+
+    1 cup sugar.
+    1 tablespoon melted shortening
+    2 eggs
+    3/4 teaspoon salt
+    2-1/2 cups rolled oats
+    2 teaspoons Royal Baking Powder
+    1 teaspoon vanilla extract
+
+Cream sugar with shortening; add egg yolks, salt and rolled oats; add
+baking powder, beaten egg whites and vanilla; mix thoroughly. Drop on
+greased tins about half teaspoon to each macaroon allowing space for
+spreading. Bake about 10 minutes in moderate oven.
+
+
+Hermits
+
+    6 tablespoons shortening
+    1 cup brown sugar
+    1 egg
+    1/2 cup milk
+    1-1/2 cups flour
+    2 teaspoons Royal Baking Powder
+    1/4 teaspoon salt
+    1 teaspoon cloves
+    1 teaspoon allspice
+    1 teaspoon cinnamon
+    1 cup chopped seeded raisins
+    2 tablespoons chopped citron
+
+Cream shortening; add sugar and beaten egg; mix well; add milk very
+slowly; sift flour, baking powder, salt and spices together and add
+slowly; add fruit dredged with flour. Drop from spoon on greased tins
+and bake in moderate oven 15 minutes.
+
+
+Nut Bars
+
+    1/2 cup shortening
+    1-1/2 cups sugar
+    2 eggs
+    4 tablespoons milk
+    4 cups flour
+    3 teaspoons Royal Baking Powder
+    1/8 teaspoon salt
+    1/2 cup chopped blanched almonds
+
+Cream shortening and sugar together; add beaten yolk of one egg; add
+beaten whites of two eggs and three tablespoons milk; mix well. Sift
+together flour, baking powder and salt and add, mixing well. Roll half
+of dough at a time 1/4-inch thick on floured board; cut into bars 1 by 3
+inches. Brush with yolk of remaining egg mixed with one tablespoon milk
+and sprinkle with chopped nuts. Bake in moderate oven about 15 minutes.
+
+
+
+
+Fruit Shortcakes
+
+
+Although strawberries are generally used, other fruits such as
+raspberries, blackberries, loganberries, bananas, peaches and oranges,
+and even stewed or canned fruit, can be substituted and make delicious
+short cakes.
+
+
+Old-Fashioned Shortcake
+
+    2 cups flour
+    1/2 teaspoon salt
+    2 tablespoons sugar
+    4 teaspoons Royal Baking Powder
+    3 tablespoons shortening
+    3/4 cup milk
+    1 quart berries
+
+Sift dry ingredients; mix in shortening; add milk to make soft dough;
+smooth out lightly. Bake in greased deep layer cake tin in hot oven 20
+to 25 minutes. Split, butter and spread sweetened crushed berries or
+other fruit between layers.
+
+
+Strawberry Shortcake
+
+    2 cups flour
+    1/2 teaspoon salt
+    2 tablespoons sugar
+    4 teaspoons Royal Baking Powder
+    3 tablespoons shortening
+    1 egg
+    1/2 cup milk
+
+Sift dry ingredients, mix in shortening; add beaten egg to milk and add
+to dry ingredients to make soft dough. Smooth one half of dough out
+lightly. Put into greased deep layer tin; spread with butter; cover with
+other half of dough which has also been smoothed out to fit pan. Bake in
+hot oven 20 to 25 minutes. Split while hot and spread crushed and
+sweetened berries and whipped cream between layers; cover top with
+whipped cream and whole berries. Dust with powdered sugar and serve.
+
+
+Royal Strawberry Cake
+
+    1 cup sugar
+    4 tablespoons shortening
+    1 egg
+    2 cups flour
+    3 teaspoons Royal Baking Powder
+    1/8 teaspoon salt
+    1 cup milk
+    1 teaspoon vanilla extract
+    1/2 pint heavy cream
+    1 quart strawberries
+
+Cream sugar and shortening together; add beaten egg; add part of flour,
+baking powder and salt which have been sifted together, then part of
+milk; mix well and add remainder of flour; mix in remainder of milk and
+flavoring. Bake in shallow greased pan in moderate oven 20 to 30
+minutes. When cold split in half and spread whipped cream and crushed
+sweetened strawberries between layers. Cover top with whipped cream and
+whole strawberries.
+
+
+
+
+Doughnuts
+
+
+These old-fashioned "fried cakes," as sometimes called, need the
+addition of Royal Baking Powder to make them light, tender and
+digestible. The fat should be in a deep kettle, and hot enough to brown
+a piece of bread in 60 seconds or the doughnuts will absorb grease.
+
+
+Doughnuts
+
+    3 tablespoons shortening
+    2/3 cup sugar
+    1 egg
+    2/3 cup milk
+    1 teaspoon nutmeg
+    3/4 teaspoon salt
+    3 cups flour
+    4 teaspoons Royal Baking Powder
+
+Cream shortening; add sugar and beaten egg; stir in milk; add nutmeg,
+salt, flour and baking powder which have been sifted together and enough
+additional flour to make dough stiff enough to roll. Roll out on floured
+board to about 1/4-inch thick; cut out. Fry in deep fat hot enough to
+brown a piece of bread in 60 seconds. Drain on unglazed paper and
+sprinkle with powdered sugar.
+
+
+Afternoon Tea doughnuts
+
+    2 eggs
+    6 tablespoons sugar
+    3/4 teaspoon salt
+    1/4 teaspoon grated nutmeg
+    2 tablespoons melted shortening
+    6 tablespoons milk
+    2 cups flour
+    3 teaspoons Royal Baking Powder
+
+Beat eggs until very light; add sugar, salt, nutmeg, shortening and
+milk; add flour and baking powder which have been sifted together; mix
+well. Drop by teaspoonfuls into deep hot fat and fry until brown. Drain
+well on unglazed paper and sprinkle with powdered sugar.
+
+
+Crullers
+
+    4 tablespoons shortening
+    1 cup sugar
+    2 eggs
+    3 cups flour
+    1 teaspoon cinnamon
+    1/2 teaspoon salt
+    3 teaspoons Royal Baking Powder
+    5/8 cup milk
+
+Cream shortening; add gradually sugar and beaten eggs; sift together
+flour, cinnamon, salt and baking powder; add one-half and mix well; add
+milk and remainder of dry ingredients to make soft dough. Roll out on
+floured board to about 1/2 inch thick and cut into strips about 4 inches
+long and 1/2 inch wide; roll in hands and twist each strip bringing ends
+together. Fry in deep fat. Drain and roll in powdered sugar.
+
+
+
+
+Puddings and Other Desserts
+
+
+Baked Custard
+
+    4 eggs
+    1/2 cup sugar
+    1/4 teaspoon salt
+    1 teaspoon vanilla extract
+    1 quart milk
+
+Beat eggs, sugar, salt and vanilla together; scald milk and add very
+slowly, stirring constantly. Put into greased baking dish or small
+molds; place in pan of water in slow oven and bake 30 to 40 minutes.
+Test with knife which will come out clean when custard is baked.
+
+For Caramel Custard add to eggs 4 tablespoons Caramel Sauce, page
+26.
+
+
+Rice Pudding
+
+    1 cup rice
+    1-1/2 quarts milk
+    1 teaspoon salt
+    1 cup sugar
+    1 cup seeded raisins
+    grated orange rind
+
+Wash rice with several waters; put into pudding dish; add milk, salt,
+orange rind and sugar and bake in slow oven about 1-1/2 hours or until
+thick, stirring several times during baking; add raisins, and bake 20
+minutes longer.
+
+
+Cottage Pudding
+
+    1 cup flour
+    1/2 cup sugar
+    1/8 teaspoon salt
+    2 teaspoons Royal Baking Powder
+    1/2 cup milk
+    1 egg
+    2 tablespoons melted shortening
+
+Sift together flour, sugar, salt and baking powder; add milk, beaten egg
+and shortening; beat well and bake in greased pan in hot oven about 20
+minutes. Serve with lemon, chocolate or other sauce.
+
+
+Tapioca Pudding
+
+    1/2 cup pearl tapioca or 3 tablespoons minute tapioca
+    1 quart milk
+    1 teaspoon melted butter
+    6 tablespoons sugar
+    1/4 teaspoon salt
+    2 eggs
+    1 teaspoon vanilla or lemon extract
+
+Soak tapioca in cold water one hour; drain; add milk and butter, and
+cook in double boiler until tapioca is transparent. Add sugar and salt
+to beaten eggs and combine by pouring hot mixture slowly on eggs. Return
+to double boiler and cook until thick. Add flavoring and serve hot or
+cold with cream.
+
+
+Poor Man's Pudding
+
+    1/2 cup chopped suet
+    1/2 cup seeded raisins
+    1/2 cup currants
+    1-1/2 cups grated bread
+    1 cup flour
+    2 teaspoons Royal Baking Powder
+    1/2 cup brown sugar
+    2 cups milk
+
+Mix ingredients in order given; beat well. Put into greased mold; place
+in covered saucepan with boiling water half way up sides of mold. Steam
+2 hours. Turn out carefully. Serve with hard or other sauce, page
+25.
+
+
+Apple Cake
+
+    1-1/2 cups flour
+    3 teaspoons Royal Baking Powder
+    1/2 teaspoon salt
+    2 tablespoons shortening
+    1/2 cup milk
+    4 or 5 apples
+    1/2 cup sugar
+    1 teaspoon cinnamon
+
+Sift together flour, baking powder and salt; rub in shortening very
+lightly; add milk and mix. Place dough on floured board and pat out 1/2
+inch thick. Put into shallow greased pan. Wash, pare, core and cut
+apples into sections; press them into dough; sprinkle with sugar and
+dust with cinnamon. Bake in moderate oven 30 minutes or until apples are
+tender and brown. Serve warm with milk or cream.
+
+
+Apple Dumplings
+
+    1 cup flour
+    2 teaspoons Royal Baking Powder
+    1/2 teaspoon salt
+    3 tablespoons shortening
+    1/2 cup milk
+    4 apples
+    4 tablespoons sugar
+    2 teaspoons butter
+    1 teaspoon cinnamon
+
+Sift together flour, baking powder and salt; rub shortening in lightly;
+add just enough milk to make a dough. Roll out 1/8 inch thick on floured
+board; divide into four parts; lay on each part an apple which has been
+washed, pared, cored and sliced; put one teaspoon sugar with 1/4
+teaspoon butter on each; wet edges of dough with cold water and fold
+around apple, pressing tightly together. Place in pan, sprinkle with
+little cinnamon, remainder of sugar and put 1/4 teaspoon butter on each
+dumpling. Bake about 40 minutes in moderate oven. Serve with hard sauce,
+page 25.
+
+Peach dumplings may be made in the same way.
+
+
+Apple Roll
+
+    4 medium sized apples
+    1-1/2 cups sugar
+    2 cups water
+
+Peel, core and chop apples fine. Cook sugar and water in baking pan over
+slow fire. While cooking make rich biscuit dough (see strawberry
+shortcake, page 21). Roll out about 1/2-inch thick, spread with
+apples and roll into a long roll; cut into pieces about 1-1/2 or 2
+inches long; place with cut side down in hot syrup; sprinkle with
+cinnamon and sugar and put small piece of butter on top of each. Bake in
+hot oven until apples are done and crust golden brown. Turn out on
+platter. Serve with plain or whipped cream. Peaches or other fruit may
+be used in place of apples.
+
+
+Meringues
+
+    whites of 3 eggs
+    1-1/4 cups granulated sugar
+    3 teaspoons Royal Baking Powder
+    1/4 teaspoon vanilla extract
+
+Beat whites of eggs until stiff and dry; add gradually two-thirds of
+sugar, and continue beating until mixture holds shape; fold in remaining
+sugar sifted with baking powder; add vanilla. Drop by spoonfuls on
+unglazed paper and bake in moderate oven 30 minutes. Increase heat and
+bake 30 minutes longer. Remove any soft part from center of meringues
+and return to oven to dry out, after turning off heat. Use two meringues
+for each serving and put together with ice cream or with sweetened
+whipped cream and crushed raspberries or strawberries.
+
+
+Banana Cake with Jelly Sauce
+
+    1 cup flour
+    2 teaspoons Royal Baking Powder
+    2 tablespoons sugar
+    1/4 teaspoon salt
+    3/4 cup milk
+    1 egg
+    4 bananas
+
+Sift together the flour, baking powder, sugar and salt; add milk and
+beaten egg; mix well. Peel and scrape bananas; cut in halves,
+lengthwise, then across. Pour batter into greased shallow pan, place
+bananas on top and sprinkle with sugar. Bake in moderate oven 15
+minutes. Serve with
+
+JELLY SAUCE
+
+    1 cup water
+    2 tablespoons jelly
+    1 tablespoon sugar
+    1 teaspoon corn starch
+
+Put water into saucepan; bring to a boil; add jelly and sugar; stir
+until dissolved; add corn starch wet with a little cold water; boil 3
+minutes.
+
+
+Charlotte Russe
+
+    1 pint cream
+    1/4 cup powdered sugar
+    1 teaspoon vanilla extract
+
+Mix ingredients. Have very cold and whip to stiff froth. Line dish with
+sponge cake or lady fingers, fill with whipped cream and serve cold.
+
+
+Boston Cream Pie
+
+    2 eggs
+    1 cup flour
+    1-1/2 teaspoons Royal Baking Powder
+    3/4 cup sugar
+    1/8 teaspoon salt
+    1/2 cup boiling milk
+    1/2 teaspoon vanilla extract
+
+Add beaten egg yolks to stiffly beaten whites and gradually add flour,
+baking powder, sugar and salt which have been sifted together three or
+four times; add hot milk very slowly; add vanilla. Bake in deep layer
+cake tin in moderate oven about 35 minutes. When cool, split and put
+between layers the following cream filling. Sprinkle powdered sugar on
+top of cake.
+
+CREAM FILLING
+
+    1/2 cup sugar
+    2 tablespoons corn starch
+    1/8 teaspoon salt
+    2 eggs
+    1 cup scalded milk
+    1 teaspoon butter
+    1/2 teaspoon vanilla extract
+
+Mix sugar, corn starch, salt and beaten eggs; pour on gradually scalded
+milk; add butter; cook in double boiler until thick and smooth, stirring
+constantly; add flavoring; cool and spread between layers of cake.
+
+
+Blueberry Cake
+
+    3 tablespoons shortening
+    1 cup sugar
+    1 egg
+    3/4 cup milk
+    1-3/4 cups flour
+    2 teaspoons Royal Baking Powder
+    1-1/2 cups floured blueberries
+
+Cream shortening; add sugar, beaten egg and milk; sift flour and baking
+powder and add; stir in blueberries. Bake in very shallow greased pan in
+moderate oven 25 to 30 minutes. Serve hot with or without butter.
+
+
+Chocolate Blanc Mange
+
+    4 tablespoons corn starch
+    3/4 cup sugar
+    1/4 teaspoon salt
+    1 quart milk
+    3 ounces unsweetened chocolate
+    1 teaspoon vanilla extract
+
+Mix corn starch, sugar and salt together with a little of the cold milk.
+Put remainder of milk on to scald with chocolate, which has been cut
+into small pieces. As soon as chocolate is dissolved, stir in the corn
+starch mixture. Cook until thick and smooth, stirring constantly. Set
+over hot water and cook about 20 minutes longer. Add flavoring; pour
+into a mold which has been wet in cold water. Chill, and serve cold with
+sweetened whipped cream.
+
+
+Floating Island
+
+    1 quart milk
+    4 eggs
+    4 tablespoons sugar
+    1/4 teaspoon salt
+    1/2 cup currant jelly
+    2 teaspoons vanilla or almond extract
+
+Scald milk; beat egg yolks; stir in sugar and salt; add hot milk
+gradually, mixing well. Cook slowly in saucepan until mixture begins to
+thicken, stirring continually. Cool, flavor and put into dish. Make
+meringue of whites whipped until dry, and into which jelly has been
+beaten, a teaspoon at a time, and heap on top; or drop meringue by
+spoonfuls on top of custard and put small pieces of jelly in center of
+each. Chill and serve.
+
+
+Huckleberry or Blueberry Float
+
+    1 cup berries
+    3 tablespoons sugar
+    1 cup flour
+    2 teaspoons Royal Baking Powder
+    1/4 teaspoon salt
+    1 teaspoon shortening
+    1/2 cup milk
+
+Pick over and wash berries; put into small saucepan with half cup of
+water, and bring quickly to boil; add sugar and boil 5 minutes. Sift
+flour, baking powder and salt; mix in shortening very lightly; add milk
+slowly. Take a teaspoonful at a time in floured hands and roll into
+balls. Place on floured pie tin; brush with cold milk and bake about 12
+minutes in hot oven. While warm break in half; butter each biscuit; put
+into dish and pour berries over. Serve hot with hard sauce.
+
+
+Christmas Plum Pudding
+
+    2 cups ground suet
+    2 cups bread crumbs
+    2 cups flour
+    2 teaspoons Royal Baking Powder
+    2 cups sugar
+    2 cups seeded raisins
+    2 cups currants
+    1 cup finely cut citron
+    1 cup finely cut figs
+    1 tablespoon finely cut orange peel
+    1 tablespoon finely cut lemon peel
+    1 teaspoon ground cinnamon
+    1 teaspoon ground ginger
+    1/4 teaspoon ground cloves
+    1/4 teaspoon ground nutmeg
+    1/4 teaspoon ground mace
+    1 tablespoon salt
+    1 cup water
+    1 cup grape or other fruit juice
+
+Mix thoroughly all dry ingredients and add fruit; stir in water and
+fruit juice and mix thoroughly. Add more water if necessary to make
+stiff dough. Fill greased molds 2/3 full, and steam five or six hours.
+This pudding should be prepared and cooked a week or more before used.
+Before serving steam one hour and serve with hard, lemon or foamy sauce.
+
+
+Cream Puffs
+
+    1 cup boiling water
+    1/2 cup shortening
+    1 cup flour
+    1/8 teaspoon salt
+    3 eggs
+    2 teaspoons Royal Baking Powder
+
+Heat water and shortening in saucepan until it boils up well; add all at
+once flour sifted with salt and stir vigorously. Remove from fire as
+soon as mixed, cool, and mix in unbeaten eggs, one at a time; add baking
+powder; mix and drop by spoonfuls 1-1/2 inches apart on greased tin;
+shape into circular form with wet spoon. Bake about 25 minutes in hot
+oven. Cut with sharp knife near base to admit filling.
+
+CREAM FILLING
+
+    1 cup sugar
+    1/3 cup corn starch
+    1/8 teaspoon salt
+    1 egg
+    2 cups scalded milk
+    1 teaspoon vanilla extract
+
+Mix dry ingredients; add slightly beaten egg and stir into this
+gradually the scalded milk. Cook about 15 minutes in double boiler,
+stirring constantly until thickened. Cool slightly and flavor.
+
+Sweetened whipped cream may be used instead of this filling.
+
+
+Steamed Fig Pudding
+
+    1/4 cup shortening
+    1 cup sugar
+    1 egg
+    1 cup milk
+    2 cups flour
+    4 teaspoons Royal Baking Powder
+    1/8 teaspoon salt
+    1/2 teaspoon vanilla or lemon extract
+    1-1/2 cups chopped figs
+
+Cream shortening; add sugar slowly and beaten egg; add milk; mix well;
+add flour, baking powder and salt, which have been sifted together; add
+flavoring and figs. Pour into greased pudding mold and steam for two
+hours. Serve with foamy sauce.
+
+
+Prune Puff
+
+    4 eggs
+    1/2 cup powdered sugar
+    1 cup cooked prunes
+
+Whip egg whites to stiff froth; add sugar slowly, beating continually;
+add prunes which have been stoned and chopped; whip until very light.
+Bake in pudding dish in moderate oven about 10 minutes. Serve cold with
+soft custard made from yolks of eggs (see recipe for Floating Island,
+page 24).
+
+Other soft fruits may be used in the same way served hot with sauce or
+whipped cream.
+
+
+Lemon Jelly
+
+    1 cup sugar
+    1-1/2 cups water
+    1 tablespoon granulated gelatine
+    1/4 cup lemon juice
+
+Boil sugar and water two or three minutes; add gelatine which has been
+soaked in two tablespoons cold water, stirring constantly; add lemon
+juice. Chill in mold which has been dipped in cold water and serve.
+
+Fruit may be molded in the jelly by chilling part of mixture, adding
+fruit, then jelly; chilling and so on until mold is filled.
+
+
+Jelly Roll
+
+    1 cup sugar
+    1-1/2 cups flour
+    2 teaspoons Royal Baking Powder
+    1/8 teaspoon salt
+    2 eggs
+    4 tablespoons hot water
+    currant or other jelly
+
+Sift dry ingredients; stir in beaten eggs; add hot water slowly; beat
+until smooth; pour into large well greased pan. Batter should be spread
+very thin and not more than 1/4 inch thick when baked. Bake in moderate
+oven 8 to 10 minutes. Turn out on sheet of brown paper; beat jelly with
+fork and spread on cake. With sharp knife trim off all crusty edges and
+roll up while still warm by lifting one side of paper. To keep roll
+perfectly round, wrap in slightly damp cloth until cool. Sprinkle with
+powdered sugar.
+
+
+
+
+Pudding Sauces
+
+
+Hard Sauce
+
+    1/2 cup butter
+    1 cup powdered sugar
+    1/2 teaspoon flavoring extract
+
+Cream butter until very light; add sugar very slowly, beating until
+light and creamy. Add flavoring and beat again.
+
+
+Foamy Sauce
+
+    6 tablespoons butter
+    1 cup powdered sugar
+    3 eggs
+    1 teaspoon vanilla extract
+    2 tablespoons boiling water
+
+Cream butter; add sugar slowly, beating continually; beat egg yolks
+until thick and add gradually; beat well; add stiffly beaten egg whites,
+flavoring and water. Before serving, heat over boiling water five
+minutes, stirring constantly.
+
+
+Chocolate Sauce
+
+    1 ounce unsweetened chocolate
+    1 tablespoon butter
+    1/3 cup boiling water
+    1 cup sugar
+    1/2 teaspoon vanilla extract
+
+Melt chocolate in top of double boiler. Add butter and when mixed pour
+water on slowly, stirring constantly, then add sugar. Bring to boiling
+point and boil about fifteen minutes, add vanilla, and serve hot.
+
+
+Maple Sauce
+
+    1 cup sugar
+    1 cup water
+    1 tablespoon lemon juice
+    1 tablespoon maple flavoring
+    1 teaspoon corn starch
+
+Heat half the sugar in frying pan; stir continually; when brown add
+water and boil; add remainder of sugar, corn starch mixed with a little
+cold water, lemon juice and maple flavoring; boil 3 minutes. Serve hot.
+
+
+Lemon or Orange Sauce
+
+    1 cup water
+    2 tablespoons lemon or orange juice
+    2 tablespoons sugar
+    1 teaspoons corn starch
+
+Boil water, sugar and corn starch mixed with little cold water. Boil 5
+minutes and add fruit juice and 1 tablespoon caramel if dark color is
+desired.
+
+
+Fruit Sauce
+
+    1/3 cup butter
+    1 cup fresh strawberries, raspberries or canned fruit drained from
+      syrup
+    1 cup powdered sugar
+    1 egg white
+
+Cream butter; add sugar gradually; add egg beaten until stiff and beat
+well; add slowly fruit which has been carefully prepared and mashed.
+Beat until creamy.
+
+
+Caramel Sauce
+
+    2 cups granulated sugar
+    5 cups boiling water
+
+Melt sugar in saucepan and heat, stirring constantly until golden brown;
+add boiling water. Cook three minutes.
+
+
+
+
+Pastry and Pies
+
+
+A pinch of salt and a little Royal Baking Powder make pastry light,
+flaky and more digestible.
+
+Pastry should rise in baking to double its thickness, and be in light
+flaky layers. The novice must learn to handle it lightly and as little
+as possible in rolling and turning. It is important to have all
+materials and utensils cold.
+
+Pastry is better if allowed to stand in the icebox several hours before
+using.
+
+
+Plain Pastry
+
+    2 cups flour
+    1/2 teaspoon salt
+    2 teaspoons Royal Baking Powder
+    1/2 cup shortening
+    cold water
+
+Sift together flour, salt and baking powder; add shortening and rub in
+very lightly with tips of fingers. Add cold water very slowly, enough to
+hold dough together (do not work or knead dough and handle as little as
+possible). Divide in halves; roll out one part thin on floured board,
+and use for bottom crust. After pie is filled roll out other part for
+top. Cover pie; press edges together; trim off pastry and bake.
+
+
+Rich Pastry
+
+    2 cups pastry flour
+    1/2 teaspoon Royal Baking Powder
+    1/2 teaspoon salt
+    2/3 cup shortening
+    cold water
+
+Sift flour, baking powder and salt; add one-half shortening and rub in
+lightly with fingers; add water slowly until of right consistency to
+roll out. Divide in halves; roll out one half thin; put on in small
+pieces half remaining shortening; fold upper and lower edges in to
+center; fold sides in to center; fold sides to center again; roll out
+thin and put loosely over pie plate, bringing paste well over edge of
+plate; trim off edges. Repeat with other half for top crust.
+
+
+Apple Pie
+
+    1-1/2 cups flour
+    1-1/2 teaspoons Royal Baking Powder
+    1/2 teaspoon salt
+    1/3 cup shortening
+    cold water
+    4 apples or 1 quart sliced apples
+    4 tablespoons sugar
+    1 tablespoon butter
+
+Sift flour, baking powder and salt; add shortening and rub in very
+lightly; add just enough water to hold dough together. Roll half out on
+floured board, line bottom of pie plate; fill in apples, which have been
+washed, pared and cut into thin slices; sprinkle with sugar, and small
+pieces of butter; flavor with cinnamon or nutmeg; wet edges of crust
+with cold water; roll out remainder of pastry; cover pie, pressing edges
+tightly together, trim off extra pastry; prick top, and bake in moderate
+oven 30 minutes.
+
+
+Lemon Meringue Pie
+
+    2 cups water
+    3 tablespoons corn starch
+    2 tablespoons flour
+    1 cup sugar
+    3 eggs
+    4 tablespoons lemon juice
+    1 teaspoon grated lemon rind
+    1 teaspoon salt
+
+Line pie plate loosely with pastry and bake about 10 minutes or until
+very light brown. Put water on to boil; mix corn starch, flour and sugar
+with 1/2 cup cold water until smooth; add egg yolks; mix well and add
+slowly to boiling water. Cook 5 minutes, stirring constantly; add lemon
+juice, rind and salt. Pour into baked crust. Beat egg whites; add 3
+tablespoons sugar and spread thickly over top of pie. Dust with sugar
+and brown in very slow oven.
+
+
+Strawberry Pie
+
+    1 cup flour
+    1/2 teaspoon salt
+    2 teaspoons Royal Baking Powder
+    4 tablespoons shortening
+    1/4 cup cold water
+    1 quart strawberries
+
+Sift dry ingredients together; rub in shortening very lightly with
+finger tips; add water slowly to make a stiff dough. Roll out on floured
+board and use for bottom crust of pie, being careful to fold the paste
+well over the edge of pie plate. Bake in hot oven 12 to 15 minutes.
+
+If glazed crust is desired, brush edges after baking with boiling hot
+syrup (2 tablespoons syrup and 1 tablespoon water) and return to oven
+for 1 or 2 minutes until syrup hardens. Fill the baked crust with fresh
+selected hulled strawberries and cover with syrup made as follows:
+
+Add 1/2 cup sugar and 1/2 cup strawberries to 2 cups boiling water;
+bring to a boil and strain; add 1 tablespoon corn starch which has been
+mixed with little cold water. Cook over hot fire for a minute or two,
+stirring constantly; remove from fire and beat hard; return to slow
+fire, cook very gently until thick. Pour while hot over strawberries.
+Serve either hot or cold.
+
+
+Mince Pie
+
+Mince Pie should always be made with two crusts. Line pie plate with
+paste, page 26, fill with mince meat, cover with paste and bake in
+hot oven 25 minutes.
+
+Mince Meat
+
+    2 lbs. fresh lean beef, boiled and chopped fine when cold
+    1 lb. suet chopped very fine
+    5 lbs. chopped apples
+    1 lb. seeded raisins
+    2 lbs. currants
+    3/4 lb. sliced citron
+    1-1/2 teaspoons cinnamon
+    1 grated nutmeg
+    2 tablespoons ground mace
+    1 tablespoon ground cloves
+    1 tablespoon allspice
+    1 tablespoon fine salt
+    2-1/2 lbs. brown sugar
+    1 qt. sherry or 1 qt. boiled cider
+    1 pt. brandy
+
+Mix all ingredients thoroughly. Pack in jars. Store in cold, dry place.
+Allow to stand 24 hours before using.
+
+
+Custard Pie
+
+    3 eggs
+    3/4 cup sugar
+    1 teaspoon salt
+    2 cups milk
+    1 teaspoon vanilla extract
+
+Beat eggs; add sugar, salt and scalded milk slowly. Line pie plate with
+paste, page 26, pour in custard. Bake in moderate oven 25 to 30 minutes.
+The custard is baked when a knife put in center comes out dry.
+
+Cocoanut Pie is made the same way, adding 1 cup fresh grated cocoanut,
+and using only 2 eggs. Bake as above.
+
+
+Pumpkin Pie
+
+    2 cups stewed and strained pumpkin
+    2 cups rich milk or cream
+    3/4 cup brown or granulated sugar
+    2 eggs
+    1/4 teaspoon ginger
+    1/2 teaspoon salt
+    1 teaspoon cinnamon
+
+Mix pumpkin with milk, sugar, beaten eggs, ginger, salt, cinnamon, and
+beat 2 minutes. Pour into pie tin which has been lined with pastry.
+Place in hot oven for fifteen minutes, then reduce heat and bake 45
+minutes in moderate oven.
+
+
+Rhubarb Pie
+
+    2 cups rhubarb
+    1 cup sugar
+    1 tablespoon corn starch or flour
+    1/4 teaspoon salt
+
+Cut off root, stem ends and peel; cut into small pieces; put into deep
+pie plate which has been lined with paste, page 26, sprinkle with
+corn starch, salt and sugar. Cover with paste and bake in hot oven about
+one-half hour.
+
+
+Berry Pies
+
+    3 cups blueberries, huckleberries, or blackberries
+    2/3 cup sugar
+    1/4 teaspoon salt
+    1 teaspoon flour
+    1 teaspoon butter
+
+Line a pie plate with plain paste, page 26, fill heaping with
+berries; dredge with flour, salt and sugar; dot with small pieces of
+butter; cover with top crust or strips of pastry across top. Bake about
+45 minutes in moderate oven.
+
+Other fruit pies can be made in the same way.
+
+
+Cherry Tarts
+
+    1-1/2 cups flour
+    1/2 teaspoon salt
+    3 teaspoons Royal Baking Powder
+    6 tablespoons shortening
+    1/3 cup cold water
+    1 quart pitted cherries
+
+Sift dry ingredients together; rub in shortening very lightly with
+fingertips; add water slowly, just enough to make stiff dough; roll out
+very thin on floured board and line patty pans, being very careful to
+have pastry come well over the edges of pans. Bake in hot oven about 12
+or 15 minutes. Fill with cherries. Cover with hot syrup made as for
+strawberry pie, page 27, using 1/2 cup juice from the cherries
+instead of strawberries.
+
+Other fruit can be used in place of cherries.
+
+
+
+
+Frozen Desserts
+
+
+How to Freeze
+
+Scald can, cover and dasher, adjust can in freezer; put in dasher; pour
+in the mixture to be frozen and fasten cover (the can should never be
+more than 3/4 full); adjust crank and turn once or twice. Fill space
+around can to within an inch of top with ice and salt (three parts
+crushed ice to one part salt), packing hard. Turn slowly at first,
+increasing speed when mixture begins to stiffen. Add more ice and salt
+as required. When mixture is very firm, wipe off cover, open can and
+remove dasher; scrape frozen mixture from dasher and sides of can, and
+pack down solidly; cover with paper and replace can cover. Put cork in
+opening in cover. Pour off salt water if there is danger of its getting
+into the can. Fill up over top of can with ice and salt (four parts ice
+to one part salt). Cover freezer with heavy blanket and keep in cool
+place until ready to serve.
+
+
+Philadelphia Ice Cream
+
+    1 quart cream
+    1 cup sugar
+    1 tablespoon vanilla extract
+
+Scald half pint of cream; add sugar and stir until dissolved. Cool and
+add remainder of cream and vanilla. Freeze as above.
+
+
+Strawberry Ice Cream
+
+Add to Philadelphia Ice Cream before freezing one quart of berries which
+have been washed, hulled, crushed and slightly sweetened.
+
+
+Chocolate Ice Cream
+
+Melt 2 ounces unsweetened chocolate with half pint cream and proceed as
+for Philadelphia Ice Cream.
+
+
+French Ice Cream
+
+    1 cup milk
+    yolks of 4 eggs
+    1 cup sugar
+    1/8 teaspoon salt
+    1 tablespoon vanilla extract
+    1 quart cream
+
+Scald milk and add to beaten egg yolks; add sugar, salt, vanilla and
+cream which has been whipped. Freeze as above.
+
+
+Frozen Pudding
+
+    3 cups milk
+    3 eggs
+    1 cup sugar
+    1 tablespoon corn starch
+    1 cup chopped mixed fruit
+
+Scald milk in double boiler. Mix corn starch with a little cold milk;
+add beaten eggs, sugar and a few grains of salt; mix well and add slowly
+to scalded milk, stirring until it thickens. Cool and add fruit, which
+has been put through food chopper. The fruit is a matter of taste. It
+may be 2 tablespoons raisins, 1 tablespoon citron, 1 tablespoon
+cherries, 1 tablespoon blanched almonds and 1 tablespoon candied
+pineapple. Freeze, but not too stiff; put into mold and pack in ice and
+salt until ready to serve.
+
+
+Grape Sherbet
+
+    1 pint grape juice
+    1 cup sugar
+    1 quart milk
+
+Warm grape juice, and in it dissolve sugar; mix thoroughly with ice cold
+milk; freeze at once. This makes a lilac colored sherbet.
+
+
+Lemon Sherbet
+
+    juice of 3 lemons
+    1-1/2 cups sugar
+    1 quart milk
+
+Mix juice and sugar, stirring constantly while slowly adding very cold
+milk. If added too rapidly, mixture will curdle. However, this does not
+affect quality. Freeze and serve.
+
+
+Orange Water Ice
+
+    juice of 6 oranges
+    2 teaspoons orange extract
+    juice of 1 lemon
+    1 quart water
+    2 cups powdered sugar
+    1/2 cup cream
+
+Mix all ingredients together; strain and freeze.
+
+
+Strawberry Mousse
+
+    1 box strawberries
+    1 cup sugar
+    1/4 box or 1 tablespoon granulated gelatine
+    2 tablespoons cold water
+    3 tablespoons boiling water
+    1 quart cream
+
+Wash and hull berries, sprinkle with sugar and let stand one hour; mash
+and rub through fine sieve; add gelatine which has been soaked in cold
+water and dissolved in the boiling water. Set in pan of ice water and
+stir until it begins to thicken; fold in whipped cream. Put into mold,
+cover, pack in salt and ice, 1 part salt, 3 parts ice; allow to stand 4
+hours. Raspberries or peaches or shredded pineapple may be used instead
+of strawberries.
+
+
+
+
+Soups
+
+
+Soup stock is the liquid in which bones, cooked or uncooked meat and
+vegetables have been boiled.
+
+Gravies and browned pieces of meat are often added to the soup kettle
+for color and flavoring.
+
+The stock should be strained, quickly cooled and all fat removed.
+
+A great variety of soups may be made by adding to any soup stock,
+previously cooked macaroni, spaghetti, vermicelli noodles or vegetables.
+
+Cream soups are made with a cream sauce foundation to which is added the
+strained pulp of vegetables or fish.
+
+
+Brown Soup Stock
+
+    6 lbs. shin of beef
+    3 to 6 quarts cold water
+    1 bay leaf
+    6 cloves
+    1 tablespoon mixed herbs
+    2 sprigs parsley
+    1/2 cup carrot
+    1/2 cup turnip
+    1/2 cup celery
+    1/2 cup onion
+
+Wipe beef and cut lean meat into inch cubes; brown one-third in hot
+frying pan; put remaining two-thirds with bone and fat into soup kettle;
+add water and allow to stand 30 minutes. Place on back of range; add
+browned meat and heat gradually to boiling point. Cover and cook slowly
+six hours; add vegetables and seasoning one hour before it is finished.
+Strain and put away to cool. Remove all fat; reheat and serve.
+
+
+Bean Soup
+
+    2 cups beans
+    2 tablespoons finely cut onion
+    2 tablespoons finely cut bacon
+    1 teaspoon salt
+    1/8 teaspoon pepper
+    2 tablespoons chopped parsley
+    1 teaspoon thyme
+    3 tablespoons flour
+
+Soak beans in water over night. Drain and put into saucepan with six
+cups boiling water and boil slowly two hours or until soft; add onion
+and bacon which have been fried light brown; boil five minutes; add
+salt, pepper, parsley and thyme. Mash beans with back of spoon and add
+flour which has been mixed with a little cold water; boil five minutes
+and serve.
+
+
+Cream Soups
+
+This is the foundation or sauce for many fish and vegetable cream soups.
+
+    1 quart milk
+    1 tablespoon butter
+    1 teaspoon salt
+    1 teaspoon white pepper
+    2 tablespoons flour
+    1 cup boiling water
+
+Scald milk and add butter and seasoning; thicken with flour, which has
+been mixed with little cold water. Thin with boiling water and boil two
+minutes.
+
+For pea soup boil and mash 1 pint green peas and add to sauce.
+
+For cream of celery boil 1 pint cut celery until tender; rub through
+sieve, add to milk, and proceed as above.
+
+For potato soup boil and mash 6 large potatoes, stir into milk, proceed
+as above, and strain. Just before serving stir in a tablespoon chopped
+parsley.
+
+For corn soup add to sauce a can of corn or corn cut from 6 ears boiled
+fresh corn, 1 tablespoon sugar, and boil 15 minutes. Strain and serve.
+
+For cream of fish soup add to milk about one pound of boiled fish, which
+has been put through sieve and proceed as above.
+
+
+Creole Soup
+
+    1/4 cup rice
+    1/2 cup cut onion
+    2 tablespoons bacon drippings
+    2 cups tomatoes
+    2 teaspoons salt
+    1 teaspoon sugar
+    1/8 teaspoon paprika
+    1 tablespoon cut parsley
+
+Wash rice, add 3 cups boiling water and boil 30 minutes. Cook onions in
+pan with drippings until tender, but not brown; add tomatoes and boil 10
+minutes; rub through strainer into boiled rice and water; add seasoning
+and sprinkle with parsley. Add a little chopped green pepper if desired.
+
+
+Cream of Tomato Soup
+
+    1 quart tomatoes
+    1/4 teaspoon soda
+    4 tablespoons butter
+    4 tablespoons flour
+    1 quart milk
+    1 tablespoon salt
+    1/2 teaspoon pepper
+
+Stew tomatoes slowly one-half hour. In the meantime, melt butter, stir
+in flour and cook over low flame, adding milk slowly; add seasoning.
+Strain tomatoes; add soda; stir into sauce and serve immediately.
+
+
+Onion Soup
+
+    2 cups finely chopped onion
+    2 tablespoons butter or bacon drippings
+    4 cups rice water or vegetable stock
+    1 teaspoon salt
+    1/8 teaspoon white pepper
+    1/8 teaspoon paprika
+    2 tablespoons chopped parsley
+
+Cook onions and butter or drippings in covered saucepan, shaking pan
+often. When onions are tender add rice water or stock; boil 5 minutes;
+add seasoning and chopped parsley.
+
+
+
+
+Fish
+
+
+When a fish is fresh the flesh is firm and the gills are a bright pink.
+
+To clean: Hold fish by the tail and with a sharp knife scrape off scales
+toward the head; wipe with damp cloth; slit underside; carefully remove
+entrails; wash with cold water, removing all clots of blood from
+backbone.
+
+Always cook fish thoroughly.
+
+
+Broiled Fish
+
+Clean, wash, and split, removing backbone and fins along the edge. Very
+large fish should be cut into slices. Dry with cheesecloth; season with
+salt and pepper. Cook on well-greased broiler, from 10 to 20 minutes,
+turning once. Remove to hot platter; add melted butter and sprinkle with
+chopped parsley; garnish with slices of lemon and serve.
+
+
+Baked Fish
+
+Prepare as for "Broiled fish." Brush pan with drippings; place fish,
+skin side down; dust with salt, pepper and flour; pour over 2
+tablespoons melted butter and 1/2 cup milk. Bake in hot oven 20 to 25
+minutes or until brown. Remove to hot platter, sprinkle with chopped
+parsley and serve.
+
+
+Fried Fish
+
+Clean, removing head and tail, unless fish are small; wash with cold
+water and dry with cheesecloth; dust with salt, pepper and flour on both
+sides. Heat one tablespoon bacon drippings or other fat in heavy pan
+over hot fire. Put in fish; brown quickly on both sides; reduce heat and
+fry 5 to 10 minutes longer. Serve with chopped parsley and lemon or
+sauce tartare.
+
+
+Planked Fish
+
+Prepare as for "Broiled fish." Heat plank, brush with drippings and dust
+with salt and pepper. Place fish, skin side down, doubling thin part so
+that it will not burn. The oven must be hot before putting in plank;
+cook 20 minutes; reduce to moderate heat and leave in oven 10 to 20
+minutes longer. Melt 1 tablespoon butter, add 1 teaspoon salt, 1/8
+teaspoon pepper, and pour over fish. Garnish with potato roses, lemon
+and parsley and serve on the plank.
+
+
+Codfish Balls
+
+    1 cup salt codfish
+    2 cups potatoes, cut into cubes or small pieces
+    1/8 teaspoon pepper
+    1/2 tablespoon butter
+    1 egg
+
+Pick over, wash and shred fish into small pieces. Put potatoes into deep
+saucepan; cover with cold water; add fish and boil until potatoes are
+soft. Take off fire; drain well; beat up with wire whip or fork until
+light and all lumps are out of potatoes; add seasoning, butter and
+slightly beaten egg. Drop by spoonfuls into deep fat, hot enough to
+brown a piece of bread in 40 seconds and fry until golden brown. Drain
+on brown paper and serve immediately.
+
+
+Fish Chowder
+
+    2 or 3 slices salt pork
+    6 medium-sized potatoes
+    1 small onion
+    3 lbs. fresh fish
+    2 quarts milk
+    2 teaspoons salt
+    1/8 teaspoon pepper
+
+Cut pork in dice pieces; fry crisp, and turn into chowder kettle. Pare
+and cut potatoes into pieces. Peel and chop onion fine. Put potatoes
+into kettle with part of onion. Cut fish into convenient pieces; and lay
+over potatoes; sprinkle over with rest of onion; add seasoning and
+enough water to come to top of fish; cover closely and cook until
+potatoes are soft; add milk and let it scald up again. Pilot bread or
+crackers, split and soaked, may be added just before last boiling. If
+milk is not available a smaller quantity of water may be used.
+
+
+Boiled Lobsters or Crabs
+
+The lobster should be purchased alive and plunged into boiling Water in
+which a good proportion of salt has been mixed. Continue to boil
+according to size about 20 minutes. Crabs should be boiled in the same
+manner, but only a little more than half the time is necessary.
+
+To open a boiled lobster, wipe off shell, break off large claws;
+separate tail from body; take body from shell, leaving "lady" or
+stomach, on shell. Save green fat and coral; remove small claws; remove
+woolly gills and discard, break body through middle and pick out meat
+from joints. Cut with sharp scissors through length of under side of
+tail, draw meat from shell. Draw back flesh on upper end and pull off
+intestinal cord and discard. Break large claws and remove meat.
+
+
+Creamed Oysters
+
+To each 30 oysters use 1 cup thin Cream Sauce, page 35. Drain
+oysters, saving liquor for soup, put into shallow pan over quick fire
+and cook about one minute or until edges curl, stirring constantly, and
+add to sauce.
+
+Or put on oysters with 1 tablespoon butter; add 1 tablespoon flour which
+has been mixed with a little cold water; add 1/2 cup milk, 1/2 teaspoon
+salt and 1/8 teaspoon pepper. Worcestershire sauce may be added if
+desired. Boil 1 minute and serve on thin squares of toasted bread;
+garnish with parsley.
+
+
+Scalloped Oysters
+
+    25 oysters
+    2 cups bread crumbs
+    1/4 cup milk
+    2 tablespoons butter
+    1 teaspoon salt
+    1/4 teaspoon pepper
+
+Grease dish and cover bottom with bread crumbs, then lay oysters in
+carefully; season and cover with bread crumbs; pour over milk and cover
+top with butter. Bake in hot oven 15 to 20 minutes.
+
+
+Fried Oysters
+
+Wash and drain oysters. Season with salt and pepper, dip in flour, egg
+and then bread or cracker crumbs. Fry in hot fat until golden brown.
+Drain well and garnish with lemon and parsley.
+
+
+Clam Chowder
+
+    25 clams
+    6 potatoes
+    1 onion
+    1/8 lb. finely cut salt pork
+    2 teaspoons salt
+    1/8 teaspoon pepper
+    1 quart milk
+
+Chop hard parts of clams. Slice potatoes and onion thin. Put pork into
+kettle and cook a short time; add potatoes, onion, seasoning and juice
+of clams. Cook 2-1/2 hours; then add clams. Boil 15 minutes and just
+before serving add hot milk.
+
+
+Shell Fish a la Newburg
+
+    2 cups finely cut shrimp, scallops, lobster, or crab meat
+    2 tablespoons butter
+    1 tablespoon flour
+    1 cup milk
+    2 hard boiled eggs
+    1 teaspoon salt
+    cayenne pepper to taste
+    1/4 teaspoon paprika
+    1/4 cup sherry
+
+If canned fish is used cover with cold water 20 minutes and drain. Melt
+butter in saucepan; add flour and stir until smooth; add cold milk
+slowly; boil until thick. Rub egg yolks through strainer and add,
+stirring until smooth; add seasoning, and finely chopped egg whites; add
+fish; put all in top of double boiler over fire for 15 minutes; add
+sherry and serve immediately.
+
+
+
+
+Meats
+
+
+Roasting
+
+Wipe meat with damp cloth. Trim and tie into shape if necessary. Put
+some pieces of fat in bottom of pan, and season meat with salt and
+pepper. Have oven very hot at first and when meat is half done reduce
+heat. Baste every 10 to 15 minutes. If there is danger of fat in pan
+being scorched add a little boiling water. Roast from 10 to 15 minutes
+for each pound of meat, as it is desired rare or well done.
+
+
+Broiling
+
+The rules for roasting meat apply to broiling, except that instead of
+cooking it in the oven it is to be quickly browned, first on one side
+and then on the other, over hot coals or directly under a gas flame,
+turning every minute until done. Meat an inch and one-half thick will
+broil in 8 to 15 minutes. Season after it is cooked.
+
+
+Pan Broiling or Frying
+
+Put meat to be broiled or fried in very hot frying pan, with very little
+or no fat. Turn every few minutes until cooked. Season and serve
+immediately. Steaks and chops may be pan-broiled without any fat in the
+pan. For thin gravy pour a little boiling water into pan after meat is
+taken out.
+
+
+Boiling and Stewing
+
+Fresh meat for boiling should be put into boiling water and boiled hard
+for about 5 minutes; reduce heat and boil gently about 20 minutes for
+each pound, salt and spices may be added for seasoning. A little vinegar
+put into the water with tough meat makes it tender. The broth of boiled
+meat should always be saved for soups, stews or gravies. Salt meats
+should be put in cold water, which as soon as it boils should be
+replaced by fresh cold water, repeating if necessary until meat has
+palatable flavor when done. Salted and smoked meats require about 30
+minutes slow boiling, to each pound. Vegetables and herbs may be boiled
+with them to flavor. When cooked keep hot until required, if they are to
+be served hot; if they are to be served cold, cool in liquor in which
+they were boiled. Very salt meats, or those much dried in smoking,
+should be soaked over night in cold water.
+
+
+Pot Roasting
+
+Tough cuts of meat may be first browned in fat, then half covered with
+boiling water and cooked slowly either in oven or in iron kettle on top
+of stove. This method requires long, slow cooking.
+
+
+Stew with Dumplings
+
+    2 pounds lean beef, mutton or veal
+    1 quart potatoes
+    2 cups cut carrots
+    2 cups cut onions
+    1 cup tomatoes
+    1 tablespoon salt
+    1/4 teaspoon pepper
+    1 tablespoon flour
+    2 tablespoons chopped parsley
+
+Wipe meat, cut into small pieces, put in kettle, cover with boiling
+water and boil slowly 1-1/2 hours; add carrots and onions; boil 15
+minutes, then add potatoes, salt, pepper and tomatoes; add boiling
+water, if needed to cover vegetables; boil 30 minutes. Add dumplings and
+boil 10 minutes without lifting cover. Put meat and vegetables on
+platter with dumplings around edge. Add flour which has been mixed with
+a little cold water; boil 3 minutes; pour over stew and sprinkle with
+parsley.
+
+DUMPLINGS
+
+    1 cup flour
+    2 teaspoons Royal Baking Powder
+    1/2 teaspoon salt
+    1 teaspoon shortening
+    cold water
+
+Sift flour, baking powder and salt; rub in shortening lightly with
+fingers; add enough water to make dough hold together. Drop by spoonfuls
+into stew.
+
+
+Liver and Bacon
+
+Have liver cut in thin slices; wash, drain, dry and roll in flour. Put
+bacon thinly sliced into very hot frying pan; turn until brown and
+transfer to hot platter. Fry liver quickly in the hot bacon drippings,
+turning often. When done put on platter with bacon. Pour off all but 1
+or 2 tablespoons fat, add 1 to 2 tablespoons flour, and stir until
+brown. Add hot water gradually to make smooth gravy, season and boil 1
+minute.
+
+
+Roast Lamb
+
+Wipe meat with damp cloth. Put one or two thin slices of onion on top;
+season with salt and pepper. Put into roasting pan in hot oven and roast
+for about one hour and a quarter. Reduce the heat after lamb has been
+roasting about 20 minutes. Serve on hot platter with brown gravy or mint
+sauce.
+
+
+Roast Stuffed Shoulder of Lamb with Browned Potatoes
+
+    3-1/2 or 4 pounds shoulder of lamb
+
+DRESSING
+
+    2 cups stale bread crumbs
+    1 tablespoon finely cut onion
+    1 tablespoon drippings
+    1 tablespoon chopped parsley
+    1 teaspoon salt
+    1/8 teaspoon pepper
+
+Wipe lamb with damp cloth; fill pocket with dressing and sew up. Put
+into hot oven for 20 minutes. When well browned, season with salt and
+pepper, add 1 cup cold water and roast 45 minutes; add 1 quart white
+potatoes, which have been washed, pared and boiled, and roast until
+potatoes are brown. Remove to platter. Add water to pan to make 2 cups
+of gravy. Thicken gravy by adding 1 tablespoon flour mixed with a little
+cold water, season and cook until smooth.
+
+
+Pot Roast of Beef with Browned Potatoes
+
+Wipe beef with cloth, put into iron kettle or frying pan and brown well
+on all sides. Add 2 tablespoons cut onion, 1 tablespoon salt, 1/4
+teaspoon pepper and 2 cups boiling water; and boil slowly 1-3/4 hours;
+add water as it boils away, 1 cup at a time. After adding potatoes, boil
+30 minutes. Place meat and potatoes on hot platter. Add 1 tablespoon
+flour mixed with a little cold water to gravy and boil. Pour over meat
+and sprinkle with chopped parsley. Carrots cut in small pieces may be
+added with potatoes.
+
+
+Baked Veal with Tomato Sauce
+
+    1 thin veal cutlet
+    1 teaspoon drippings
+    1 teaspoon chopped onion
+    1 teaspoon chopped parsley
+    1/2 cup bread crumbs
+    1/2 teaspoon salt
+    1/8 teaspoon pepper
+
+Trim edge of cutlet and spread on board or platter. Fry onion in
+drippings until tender; add bread crumbs and parsley mixed with enough
+water to hold them together; spread on cutlet and roll; tie in three or
+four places. Dust with salt, pepper and flour. Place in pan; add 1/2 cup
+hot water. Roast in hot oven 35 to 45 minutes, adding water if needed.
+Remove to hot platter; pour tomato sauce around meat and garnish with
+parsley.
+
+
+Veal Cutlet
+
+Cutlet may be cooked whole or cut into pieces for serving. Dust with
+salt, pepper and flour; dip in 1 egg beaten with 1 tablespoon milk, then
+in bread crumbs. Brown on both sides in shallow fat in hot frying pan.
+Add boiling water to cover; season and cook slowly for 1 hour. Thicken
+gravy with 1 tablespoon flour mixed with a little cold water.
+
+
+Roast Loin of Pork
+
+Wipe pork with damp cloth. Put into pan in very hot oven for 20 minutes,
+or until well browned, then add 1 teaspoon salt, 1/8 teaspoon pepper and
+1 cup cold water. Roast slowly 3 to 4 hours. Add water as necessary. To
+gravy, add 1 tablespoon flour mixed with cold water, season and boil
+until thick.
+
+
+Apple Sauce
+
+Wipe, pare and quarter sour apples; remove seeds and core; put into
+saucepan and add cold water to almost cover. Cook slowly until soft. Add
+about 1/2 cup sugar for each quart of apples. Cook a few minutes longer;
+remove from fire; add little lemon peel and serve either hot or cold.
+
+
+Baked Ham
+
+Wash and scrub ham in warm water; soak over night. Whether a whole or
+half ham, put on to boil with cold water enough to cover; boil slowly 4
+to 5 hours or until tender, allowing about 30 minutes to the pound. Cool
+in water in which it was boiled; remove skin carefully; put in pan;
+cover with 1 cup brown sugar and 1 teaspoon pepper; add 2 cups cold
+water; bake in very hot oven 45 to 60 minutes; baste often. When brown
+add 1 cup cider or 1/2 cup vinegar and thicken with 2 tablespoons
+flour.
+
+
+Creamed Sweetbreads
+
+Lay sweetbreads in cold water with a little salt for 1 hour. Drain, put
+into saucepan, cover with boiling water and boil very slowly 25 minutes;
+drain and when cool separate and remove all membrane. Cut into small
+pieces and reheat in Cream Sauce, page 35.
+
+
+
+
+Poultry
+
+
+How to Clean
+
+Singe fowl over free flame. Cut off head just below bill. Untie feet,
+break bone and loosen sinews just below joint; pull out sinews and cut
+off feet. Cut out oil sac. Lay breast down, make small slit from
+backbone toward head; loosen windpipe and crop and pull out. Push back
+skin from neck and cut off neck close to body. Make slit below end of
+breastbone, put in fingers, loosen intestines from backbone, take firm
+grasp of gizzard and draw all out. Cut around vent so that intestines
+are unbroken. Remove heart, lungs and kidneys, wash inside and out with
+cold water, then wipe dry with cloth. Cut through thick fleshy part of
+gizzard and remove inside heavy skin without breaking, then cut away
+gristly part so that only thick fleshy part is used.
+
+
+Roast Poultry
+
+After poultry is cleaned and washed inside and out with cold water, fill
+inside with dressing. Have at least a yard fine twine in trussing
+needle. Turn wings across back so that pinions touch. Run needle through
+thick part of wing under bone, through body and wing on other side;
+return in same way, but passing needle in over bone, tie firmly, leaving
+several inches of twine. Press legs up against body, run needle through
+thigh, body and second thigh, return, going round bone in same way; tie
+firmly. Run needle through ends of legs, return, passing needle through
+rump; if opening is badly torn, one or two stitches may be needed; if
+steel skewers are used put one through wings of fowl and other through
+opposite thigh. Then wind twine in figure eight from one handle of
+skewer to other. Rub all over with soft butter and season. Place on rack
+in roasting pan and put into very hot oven. Make basting mixture with
+1/2 cup each of butter and water; keep hot and baste every 10 or 15
+minutes. Roast 3 hours for 8 pound turkey, 1 to 1-1/2 hours for chicken
+and ducks 3 to 4 pounds. If bird is very large and heavy, cover breasts
+and legs with several thicknesses of paper to keep from burning.
+
+
+Poultry Dressing
+
+    2 cups stale bread
+    1 tablespoon finely cut onion
+    1 tablespoon drippings
+    1 tablespoon finely cut parsley
+    1/2 tablespoon salt
+    1/8 teaspoon pepper
+    1/4 teaspoon paprika
+    powdered sage if desired
+
+Soak bread in cold water 5 minutes and press out all water. Put
+drippings and onion into pan and cook slowly, stirring constantly, until
+onion is tender but not brown. Add bread, parsley and seasoning and mix
+well together.
+
+
+Oyster Dressing
+
+    20 oysters
+    2 tablespoons butter
+    4 cups bread crumbs
+    1/2 tablespoon salt
+    1/4 teaspoon pepper
+    1 tablespoon chopped parsley
+
+Drain and rinse oysters with cold water. Put butter in saucepan with
+oysters and bring to boiling point; add bread crumbs, seasoning and
+parsley; mix carefully, so that oysters will not be broken.
+
+
+Giblet Gravy
+
+Boil neck, gizzard and wing tips together until tender. Pour off excess
+of fat in pan in which poultry has been roasted; add enough stock from
+the gizzard and neck to make 3 cups of gravy. Chop gizzard, liver and
+heart and add; then add 1 teaspoon finely cut onion, 1 teaspoon salt,
+1/8 teaspoon pepper, 2 tablespoons flour mixed with a little cold water.
+Boil 3 minutes.
+
+
+Fricassee of Chicken
+
+Prepare and cut up as for fried chicken. Put into saucepan with just
+enough boiling water to cover; add a teaspoon salt, a little pepper and,
+if desired, a teaspoon of onion juice. Boil slowly 2 hours or until
+tender; add a little water from time to time, as it boils away. Thicken
+with a tablespoon flour mixed with a little cold water and add a
+tablespoon of finely chopped parsley. Serve with border of hot boiled
+rice or dumplings.
+
+
+Fried Chicken
+
+Singe, wash and clean chicken; cut into pieces as follows: two second
+joints, two drumsticks, two wings, breast cut into two pieces, backbone
+cut into four pieces. Wipe with damp cloth; sprinkle with salt and
+pepper; dredge in flour. Put into frying pan with 2 tablespoons bacon
+drippings or half drippings and half butter and brown quickly. Add a
+little water, cover, reduce heat and fry slowly on both sides. Remove
+chicken; mix 1 tablespoon flour with whatever gravy or fat is in pan;
+add 1 cup cold milk or water; boil until thick.
+
+
+Chicken Pie
+
+Singe, draw and clean a 4-lb. chicken as usual. Disjoint, cut the breast
+into four pieces, cut the thigh and leg apart. Save the neck, wing tips,
+heart, gizzard and liver for soup. Put on the rest with enough boiling
+water to cover; cook 2 hours.
+
+Add 2 quarts washed, pared and diced white potatoes. Cook 20 minutes, or
+until the potatoes are tender. Add 1 tablespoon salt, 1/4 teaspoon
+pepper, 1 tablespoon chopped parsley and 2 tablespoons flour mixed with
+a little cold water. Boil 3 minutes. Pour all into dish, cover with rich
+pastry. Bake 20 minutes in moderate oven.
+
+PASTRY
+
+Sift together 1 cup flour, 2 teaspoons Royal Baking Powder, 1 teaspoon
+salt; rub in very lightly 4 tablespoons shortening; add just enough cold
+water to make a stiff dough. Roll out on floured board and put over top
+of pie.
+
+
+Roast Goose, Bread and Apple Dressing
+
+Wipe inside with damp cloth, and season with salt and pepper; put in
+dressing and sew up. Push back skin and cut off neck. In the skin put 2
+apples, which have been pared and quartered; tie the skin. Put in pan
+breastbone up; dust with salt, pepper and flour. Place in hot oven; when
+browned baste with 2 cups cold water; turn breast side down and roast 2
+hours, basting three or four times with cold water. Ten minutes before
+serving turn breast side up. Remove fat and make gravy as directed for
+Roast Poultry.
+
+APPLE DRESSING
+
+    1 tablespoon drippings
+    2 tablespoons chopped onions
+    1 quart finely chopped apples
+    4 cups stale bread crumbs
+    1 egg
+    1 teaspoon salt
+    1/2 teaspoon grated nutmeg
+    1/8 teaspoon pepper
+    1/8 teaspoon paprika
+    2 tablespoons chopped parsley
+
+Put drippings and onion into frying pan, cook a few minutes and add
+apples. Cover bread with cold water a few minutes, remove and press out
+all water. Put into pan; add seasoning and beaten egg and parsley. Mix
+well until thoroughly cooked.
+
+
+
+
+Fish, Meat and Vegetable Sauces
+
+
+Thin Cream Sauce
+
+    1 tablespoon butter
+    1 tablespoon flour
+    1 cup milk or cream
+    1/2 teaspoon salt
+    1/8 teaspoon white pepper
+
+Melt butter in saucepan, add flour and mix well; add cold milk slowly,
+stirring until smooth and creamy; add salt and pepper and boil about 3
+minutes.
+
+
+Thick Cream Sauce
+
+    2 tablespoons butter
+    2-1/2 tablespoons flour
+    1 cup milk or cream
+    1/2 teaspoon salt
+    1/8 teaspoon white pepper
+
+Make as directed for Thin Cream Sauce.
+
+
+Tomato Sauce
+
+    3 slices bacon cut into small pieces
+    1 slice onion--chopped
+    2 tablespoons flour
+    1-1/2 cups strained tomatoes
+    1 tablespoon chopped green peppers
+    1/2 teaspoon salt
+    few gratings of nutmeg
+    cayenne
+
+Put bacon into saucepan, add onion and brown slightly. Add flour,
+tomatoes which have been heated, and stir until thick and smooth. Add
+seasoning and peppers.
+
+
+Bechamel Sauce
+
+    1 tablespoon butter
+    1 tablespoon flour
+    1/2 cup thin cream
+    1/2 cup white stock--chicken or veal
+    salt and pepper
+
+Melt butter in saucepan; stir in flour; reduce heat; add seasoning and
+liquid, stirring until smooth.
+
+
+Egg Sauce (For Fish)
+
+    1 cup white sauce
+    2 chopped hard-boiled eggs
+    1 tablespoon chopped parsley
+    1 teaspoon lemon juice or vinegar
+
+Add eggs, parsley and lemon juice to white sauce after removing from
+fire.
+
+
+Brown Sauce or Gravy
+
+    1 tablespoon butter or fat in which meat was cooked
+    1 tablespoon flour
+    1 cup beef stock or boiling water
+    salt and pepper
+
+Brown butter in saucepan; add flour and brown; add liquid and stir until
+smooth and thick. Season to taste and simmer 5 minutes.
+
+
+Currant Jelly Sauce
+
+    1/2 glass currant jelly
+    1 cup hot brown sauce
+
+Melt jelly over slow fire. Add sauce; stir well and simmer one minute.
+
+
+Hollandaise Sauce
+
+    1/2 cup butter
+    2 beaten egg yolks
+    1 tablespoon lemon juice
+    salt
+    cayenne
+    1/2 cup boiling water
+
+Cream butter; add gradually, stirring well, egg yolks, lemon juice, salt
+and cayenne; add boiling water slowly. Stir over boiling water till
+thick as boiled custard. Serve immediately.
+
+
+Sauce Tartare
+
+Make 1 cup mayonnaise, page 41. Chop very fine 1 tablespoon each of
+capers, olives, pickles and parsley. Press in a cloth till quite dry.
+Blend gradually with the mayonnaise.
+
+
+Maitre D'Hotel Butter
+
+    2 tablespoons butter
+    1 tablespoon lemon juice
+    1/2 teaspoon salt
+    1/8 teaspoon white pepper
+    1 tablespoon chopped parsley
+
+Cream butter; add gradually lemon juice, seasoning and parsley. Keep
+cold until served.
+
+
+Mint Sauce
+
+    1/4 cup chopped mint leaves
+    1/2 cup vinegar
+    1/4 cup water
+    1/4 cup brown or granulated sugar
+
+Cook all ingredients in saucepan over very slow fire for about one-half
+hour. Do not allow to boil. Serve hot.
+
+
+Horse-Radish Sauce
+
+    2 tablespoons butter
+    2 tablespoons grated fresh horse-radish
+    1 tablespoon very thick cream
+    1/2 teaspoon lemon juice
+
+Cream butter; add horse-radish, cream and lemon juice. Keep very cold.
+
+
+Cranberry Sauce
+
+    1 quart cranberries
+    2 cups sugar
+    1 cup water
+
+Put all together into saucepan. Cover until it boils. Remove cover and
+cook about 10 minutes or until berries have all burst. Pour into mold,
+chill and serve.
+
+For Cranberry Jelly strain and put into mold and chill.
+
+
+
+
+Eggs
+
+
+Boiled Eggs
+
+Drop into boiling water and boil 3 to 3-1/2 minutes for soft boiled, 12
+to 20 minutes for hard boiled; or place eggs in boiling water, cover,
+and cook over moderate heat without boiling from 8 to 10 minutes for
+soft, 20 to 40 minutes for hard cooked.
+
+
+Poached Eggs
+
+Break eggs and drop carefully one at a time into boiling water in
+shallow greased frying pan. Cook slowly until eggs are set. Remove each
+with skimmer and serve on toast garnished with parsley.
+
+
+Poached Eggs in Cream
+
+Put half cup of cream sauce into shallow baking dish. Open eggs
+carefully and place on sauce. Cook over boiling water from 10 to 15
+minutes or until eggs are set or as firm as desired. Cover with half cup
+of cream sauce, sprinkle with chopped parsley and dust with paprika and
+serve.
+
+
+Scrambled Eggs
+
+Break eggs into bowl, season with salt and pepper and pour into hot
+frying pan in which butter has been melted. Cook over slow fire and as
+eggs thicken stir until cooked. If desired eggs may be beaten with milk,
+cream or water and cooked in same way.
+
+
+Scalloped Eggs with Ham
+
+    4 hard-cooked eggs
+    2 cups cold boiled ham chopped fine
+    1 cup cream sauce
+    2 cups bread crumbs
+    2 tablespoons milk
+
+Cut eggs into slices; cover bottom of greased baking dish with one-third
+of bread crumbs; then add in layers eggs, ham, cream sauce, crumbs,
+being sure to save bread crumbs to cover top. Add milk and bake in
+moderate oven 20 minutes.
+
+
+Plain Omelet
+
+Beat 3 eggs with 3 tablespoons milk; add 1/2 teaspoon salt and 1/8
+teaspoon pepper, and mix. Melt 1 teaspoon fat in hot frying pan; pour in
+eggs; lift edges of omelet, allowing thin portions to run underneath,
+shaking pan until egg is set; when brown underneath, fold over and serve
+on hot platter.
+
+
+Puffy Omelet
+
+    4 eggs
+    1/2 teaspoon salt
+    1/3 teaspoon pepper
+    2 teaspoons Royal Baking Powder
+    1 tablespoon corn starch
+    1/2 cup milk or half milk and half water
+
+Separate eggs; mix salt, pepper, baking powder, corn starch and milk
+with yolks of eggs. Beat whites until light though not dry and mix in
+well with yolks. Put into greased hot frying pan and cook slowly until
+well puffed up. Dry out in oven, fold over in half and serve immediately
+on hot platter. If desired serve with tomato sauce, page 35 added before
+omelet is folded.
+
+
+Fancy Omelets
+
+A great variety of omelets can be made by either mixing chopped
+vegetables, fruits, meats, or shellfish with plain omelet before
+cooking, or folding them in after cooking.
+
+
+
+
+Croquettes
+
+
+Salmon Croquettes
+
+    1 cup cooked salmon
+    1 tablespoon butter
+    1 tablespoon flour
+    1/2 cup milk
+    1/2 teaspoon salt
+    1/8 teaspoon pepper
+    1 teaspoon lemon juice
+
+Make a cream sauce with the butter, flour and milk. Put salmon into bowl
+and add the sauce, lemon juice and seasoning; mix with fork until salmon
+is well broken. Set aside and when cold mold into desired shapes; roll
+in bread crumbs, then in egg beaten with 1 tablespoon cold milk, then in
+bread crumbs. Fry in deep hot fat.
+
+
+Rice Croquettes
+
+    1 cup rice
+    2 eggs
+    3 tablespoons milk
+    1 teaspoon salt
+    1 tablespoon sugar
+    1 tablespoon butter
+    1 teaspoon chopped parsley
+
+Wash rice several times and boil with 2 quarts boiling water 30 minutes.
+Drain well and put into top of double boiler. Add 1 egg beaten with 2
+tablespoons milk, salt, sugar, butter and parsley; cook until egg
+thickens. Cool and shape into cones, balls or oval cakes. Dip into egg
+beaten up with 1 tablespoon milk. Roll in bread crumbs and fry in deep
+hot fat until brown.
+
+
+Nut and Potato Croquettes
+
+    2 cups hot riced potatoes
+    1/4 cup cream or milk
+    1/2 teaspoon salt
+    1/8 teaspoon pepper
+    few grains cayenne
+    yolk of 1 egg
+    1/3 cup chopped pecan nut meats
+    1/2 teaspoon Royal Baking Powder
+
+Mix all ingredients with fork until light. Shape as for croquettes. Roll
+in bread crumbs. Dip in egg which has been mixed with a little cold
+water. Roll in bread crumbs again and fry in deep hot fat until brown.
+Drain on unglazed paper and serve.
+
+
+Chicken Croquettes
+
+    2 tablespoons butter
+    2 tablespoons flour
+    1 cup milk
+    2 teaspoons salt
+    1 teaspoon Worcestershire sauce
+    1/8 teaspoon paprika
+    1/8 teaspoon pepper
+    1 tablespoon chopped parsley
+    2 cups chopped chicken
+    2 eggs
+
+Melt butter in saucepan; add flour and cold milk slowly, stirring until
+smooth and creamy; add seasoning and parsley. Boil 3 minutes. Add
+chicken; mix well and pour out on platter to cool. When cool enough to
+handle take a large spoon of the mixture in floured hands; shape into
+balls, cones or oval cakes and put into cold place until firm. Roll in
+bread crumbs, then in eggs beaten with 2 tablespoons cold milk, then in
+bread crumbs. Fry in deep hot fat, and drain on brown paper.
+
+
+
+
+Luncheon Dishes
+
+
+Chicken Patties
+
+    2 tablespoons butter
+    2 tablespoons flour
+    1 cup chicken stock
+    1/2 teaspoon salt
+    few grains cayenne pepper
+    1 cup cold diced chicken
+
+Melt butter in saucepan; stir in flour; add chicken stock; season and
+bring to a boil; add chicken and cook slowly 5 minutes. Fill patty
+shells and serve at once.
+
+ROYAL PATTY SHELLS
+
+    2 cups flour
+    2 teaspoons Royal Baking Powder
+    1/2 teaspoon salt
+    4 tablespoons shortening
+    ice water
+
+Sift flour, baking powder and salt together; add shortening and rub in
+very lightly with tips of fingers; add very slowly enough water to make
+stiff dough. Roll out thin; cut into circles and form on the outside of
+patty or muffin tins. Bake in hot oven, open side down, until light
+brown; remove carefully from tins find return shells to oven and bake 5
+minutes, open side up.
+
+
+Boston Baked Beans
+
+    1 quart beans
+    1/2 pound salt pork
+    1 tablespoon salt
+    1/4 teaspoon pepper
+    1/2 teaspoon dry mustard
+    2 tablespoons molasses
+
+Wash and soak beans over night. Put half into bean pot; wash salt pork
+and place in center; add remainder of beans, salt, pepper, mustard,
+molasses and 4 cups cold water; cover. Put into slow oven and bake 8
+hours. Add more water if needed.
+
+
+Baked Macaroni with Cheese
+
+    1 cup macaroni
+    1 tablespoon butter
+    1 tablespoon flour
+    1 cup milk
+    1/2 cup grated cheese
+    1 teaspoon salt
+    1/8 teaspoon pepper
+    1/8 teaspoon paprika
+
+Boil macaroni in salted water until soft; drain and rinse with cold
+water. Put into buttered baking dish and cover with sauce. Cover top
+with grated cheese and bake 20 minutes in hot oven.
+
+SAUCE
+
+Melt butter in saucepan; add flour, mix well and add cold milk slowly,
+stirring until smooth; add cheese, salt, pepper and paprika. Boil 2
+minutes.
+
+
+Cheese in Scallop Shells or Ramekins
+
+    1 cup milk
+    2 cups bread crumbs
+    1/2 teaspoon salt
+    1/8 teaspoon pepper
+    1/4 teaspoon Worcestershire sauce
+    2 cups grated American cheese
+
+Pour milk over bread crumbs, add seasoning, half the cheese and mix
+well; fill greased scallop shells or ramekins; sprinkle with remainder
+of cheese and a few fresh bread crumbs and bake in moderate oven 30
+minutes.
+
+
+Cheese Straws
+
+    1 cup grated American cheese
+    1 cup flour
+    1 teaspoon Royal Baking Powder
+    1/16 teaspoon cayenne pepper
+    1/4 teaspoon paprika
+    1 egg
+    2 tablespoons milk
+
+Mix together cheese, flour, baking powder, cayenne pepper and paprika;
+add beaten egg; mix well; add milk enough to make a stiff dough. Roll
+out 1/4 inch thick, on floured board; cut into strips 5 inches long and
+1/4 inch wide. Bake in hot oven 15 minutes.
+
+
+Kidney Beans with Bacon
+
+Wash and soak 1 pint kidney beans in cold water over night; drain, cover
+with boiling water, add 1/4 pound bacon, boil until beans are tender,
+and drain. Season beans with salt and pepper to taste. Brown thin slices
+of bacon in frying pan, and serve over beans.
+
+
+Tomatoes and Eggs
+
+Grease muffin tins; put one thick slice of unpeeled tomato into each
+tin; season with salt and pepper; break one egg on top of each slice;
+again season with salt and pepper and put a small piece of butter on top
+of each egg. Bake in oven until egg is set but not hard. Serve on rounds
+of toast and garnish with parsley.
+
+
+Corn Pudding
+
+    1 quart fresh corn cut from cob
+    1 teaspoon salt
+    1/4 teaspoon pepper
+    3 eggs slightly beaten
+    2 cups milk
+    3 tablespoons melted butter
+
+Put all ingredients into greased baking dish and bake in moderate oven
+until firm.
+
+
+Scotch Potatoes
+
+    1 quart potatoes
+    1 quart onions
+    1 teaspoon salt
+
+Wash, pare and cut potatoes and onions in half-inch rounds. Put into
+saucepan with boiling water to cover, adding salt. Boil 25 or 30
+minutes, or until tender. Drain, put into dish and cover with Thick
+Cream Sauce. Bake in hot oven about 25 minutes.
+
+
+French Toast
+
+    1/2 cup flour
+    1 teaspoon Royal Baking Powder
+    1/4 teaspoon salt
+    1/2 cup milk
+    1 egg
+    sliced bread
+
+Sift together flour, baking powder and salt; add milk and beaten egg;
+beat well. Into this dip bread, fry in hot fat, drain, and serve hot
+with powdered sugar.
+
+
+Cheese Souffle
+
+    2 tablespoons butter
+    3 tablespoons flour
+    1/2 cup milk
+    1/2 teaspoon salt
+    few grains cayenne
+    1 cup grated American cheese
+    yolks of 3 eggs
+    2 teaspoons Royal Baking Powder
+    whites of 3 eggs
+
+Melt butter, add flour, and when well-mixed add milk slowly. Add salt,
+cayenne, and cheese. Remove from fire, add yolks of eggs beaten until
+light. Cool mixture and mix in baking powder and beaten egg whites. Bake
+in greased dish 25 minutes in slow oven. Serve at once.
+
+
+
+
+Vegetables
+
+
+Summer vegetables should be cooked on same day they are gathered. Look
+them over and wash well, cutting out all decayed parts. Always cook
+vegetables in freshly boiled water and keep water boiling until done.
+When cooking green vegetables add salt last few minutes of cooking.
+
+Potatoes--Boil 25 to 40 minutes.
+
+Turnips--Boil from 40 to 60 minutes.
+
+Beets--Boil from 1 to 2 hours before peeling.
+
+Parsnips--Boil from 30 to 50 minutes.
+
+Spinach--Boil 20 to 30 minutes.
+
+Onions--Boil in 2 or 3 waters, 45 to 60 minutes.
+
+String Beans--Boil 1 to 1-1/2 hours.
+
+Shell Beans--Boil 30 to 60 minutes.
+
+Green Corn--Steam 10 to 15 minutes, or boil 5 to 6 minutes.
+
+Green Peas--Boil in as little water as possible 30 to 45 minutes.
+
+Asparagus--Boil 20 to 30 minutes.
+
+Winter Squash--Boil 20 to 40 minutes in small quantity of water.
+
+Cabbage--Boil 45 minutes to 2 hours.
+
+
+Asparagus
+
+Wash, scrape, cut off about one inch hard ends, and tie together. Put
+into saucepan, cover with boiling water, and boil until tender, keeping
+tips out of water for the first ten minutes; add salt. Remove from
+water; lay on pieces of toast and serve with melted butter, cream or
+Hollandaise Sauce.
+
+
+Pickled Beets
+
+Wash and boil six medium sized beets until tender. Remove skins; slice
+or cut into quarters; cover with 1/2 cup vinegar, 1 teaspoon salt, 1/8
+teaspoon pepper and 1 tablespoon sugar.
+
+
+Creamed Carrots
+
+Wash and scrape carrots; cut into thin slices. Cover with boiling water
+and boil until tender. Drain and mix with cream sauce or melted butter.
+Sprinkle with chopped parsley.
+
+
+Boiled New Cabbage
+
+Cut cabbage into quarters, removing hard part of core, and place in cold
+water 30 minutes. Drain, cover with boiling water and boil, without a
+cover, 30 minutes or until tender. Drain, put into dish and pour over
+Cream or Bechamel Sauce.
+
+
+Cold Slaw
+
+Wash cabbage; cut into quarters, and then slice very thin; allow to
+stand in cold water 30 minutes; drain well and cover with boiled or
+French dressing.
+
+
+Spinach
+
+Pick over carefully and wash thoroughly in severed waters until every
+bit of sand is removed. Put into large kettle and add very little
+boiling water, about 1/2 cup. Young spinach does not need any water.
+Boil until tender or about 25 minutes. Drain thoroughly, chop fine and
+drain again. Season with salt and pepper and garnish with slices of hard
+boiled-eggs.
+
+
+Cauliflower
+
+Remove leaves and wash cauliflower; place in uncovered saucepan, stem
+end down; cover with boiling water; boil 35 minutes or until tender and
+serve with Cream Sauce.
+
+
+French Fried Potatoes
+
+Pare and cut potatoes into long even pieces. Put into cold water for
+about an hour. Drain and dry well. Fry in deep fat until brown and
+cooked through; drain on unglazed paper. Salt just before serving. Sweet
+potatoes may be prepared in same way.
+
+
+Potato Cakes
+
+Pare and boil 1 quart potatoes; mash and season with salt, pepper and
+paprika; add 1 tablespoon melted butter; mix lightly. Take a spoonful
+into floured hands and roll. Dip in egg beaten with 1 tablespoon cold
+milk, then in flour. Fry in deep or shallow hot fat.
+
+
+Brussels Sprouts
+
+Wash and cover with cold water for an hour. Drain; put over fire in
+saucepan of boiling water; boil 20 to 25 minutes without a cover. Drain
+and cover with cream sauce; or serve with salt, pepper and melted
+butter.
+
+
+Boiled Corn
+
+Husk corn, removing all silk. Put corn into fresh boiling water to
+cover; and boil rapidly for 5 minutes. Remove from water and place on
+platter on which a napkin has been spread, covering corn with ends of
+napkin. Serve immediately.
+
+
+Lima Beans
+
+Shell beans just before using. Rinse in cold water. Put into saucepan;
+cover with boiling water and boil until tender. Drain and add seasoning
+and melted butter.
+
+
+Kohl-Rabi
+
+Peel turnip-shaped globe; cut into small pieces; boil until tender, 30
+to 35 minutes. Add one teaspoon salt to each quart water. Serve plain
+with melted butter and pepper, or with cream sauce.
+
+The leaves may be stemmed and cooked as greens, boiling 40 minutes.
+
+
+Candied Sweet Potatoes
+
+Boil in salted water 1 quart sweet potatoes until tender; drain and
+scrape off skins; cut into slices and lay in shallow greased baking
+dish; brush with melted drippings or butter; sprinkle with 1/2 cup brown
+sugar; add 2 tablespoons butter. Bake in hot oven until well browned.
+
+
+Baked Tomatoes
+
+    6 tomatoes
+    2 cups soft bread crumbs
+    1/2 teaspoon salt
+    1/8 teaspoon pepper
+    1 tablespoon butter
+
+Wash tomatoes and cut off stem ends; remove pulp from center and fill
+with bread crumbs seasoned with salt and pepper; sprinkle with bread
+crumbs, and place small piece of butter on each. Bake in hot oven 30
+minutes. The pulp may be seasoned to taste, cooked in the pan and served
+as a sauce.
+
+
+Browned Parsnips
+
+    1 quart parsnips
+    1 teaspoon salt
+    2 tablespoons butter or bacon drippings
+    1/8 teaspoon pepper
+
+Wash, pare and cut parsnips into 1/2 inch slices. Cover with boiling
+water and boil until tender, 25 to 30 minutes; drain. Brown on greased
+griddle or frying pan. Season with salt and pepper.
+
+
+Oyster Plant
+
+Wash and cover with boiling water. Cook 40 to 60 minutes or until soft.
+Peel, cut in pieces and serve with Cream Sauce.
+
+
+Stuffed Potatoes
+
+Bake 4 large potatoes. Cut in half lengthwise and, without
+breaking-skins, scoop out insides and mash; add 1/2 teaspoon salt, 1/8
+teaspoon pepper, 1 teaspoon chopped parsley, 1 tablespoon melted butter
+and mix with fork. Return to shells, put a few drops milk on top; rough
+with fork; sprinkle with paprika. Place in oven until brown.
+
+
+
+
+Salads and Salad Dressings
+
+
+All salad greens, such as lettuce, chicory, endive, romaine, or
+watercress, should be fresh, crisp, dry and cold. Wash leaves carefully
+and put on ice in lettuce dryer or in cloth.
+
+Dressings wilt the leaves; they should be added just before serving.
+
+Salads may be made in infinite variety. Lettuce plain or combined with
+vegetables, cold meat, fish, or fruits may be used with French or
+Mayonnaise Dressing.
+
+
+French Dressing
+
+Put 1 tablespoon lemon juice or vinegar, 1/2 teaspoon salt, 1/8 teaspoon
+pepper or few grains cayenne pepper into bowl; add 3 tablespoons oil,
+beating constantly. Serve very cold.
+
+
+Mayonnaise I
+
+    1 egg yolk
+    1/2 teaspoon dry mustard
+    1/2 teaspoon salt
+    1/16 teaspoon cayenne pepper
+    1 cup salad oil
+    2 tablespoons vinegar or lemon juice
+
+Utensils and ingredients should be very cold. Put egg yolk into shallow
+bowl; add seasoning, mix well; add oil slowly, almost drop by drop,
+beating until thick. Thin with vinegar; continue adding oil and vinegar
+until all is used.
+
+
+Mayonnaise II
+
+    1 egg
+    juice of 1 lemon or 4 tablespoons vinegar
+    1/2 teaspoon salt
+    2 cups olive oil
+
+Put egg with vinegar or lemon juice and seasoning into bowl, beating
+with rotary egg beater. Add oil a tablespoonful or more at a time,
+beating constantly. Well covered, this mayonnaise will keep for three or
+four weeks.
+
+
+Boiled Salad Dressing
+
+    1/2 tablespoon salt
+    1-1/2 tablespoons sugar
+    1 teaspoon mustard
+    1/2 tablespoon flour
+    few grains cayenne
+    1/2 cup vinegar
+    2 eggs
+    3/4 cup milk
+    1 tablespoon butter or other shortening
+
+Mix dry ingredients in top of double boiler; add vinegar and beaten egg
+yolks and mix; add milk and butter. Cook over hot water until thick and
+smooth. Take from fire and add beaten egg whites. Cool and serve.
+
+
+Russian Dressing
+
+Take 1 cup mayonnaise; add 2 teaspoons chili sauce, 1 can pimentos
+chopped fine, and if desired a dash of grated cheese.
+
+
+Chicken Salad
+
+    1 quart cold boiled chicken, cut into small cubes
+    1 pint finely cut celery
+    1 teaspoon salt
+    1/8 teaspoon pepper
+    2 hard boiled eggs
+    2 cups mayonnaise dressing
+    6 olives
+
+Mix chicken which should be very tender, with celery, seasoning and one
+egg cut into small pieces; marinate with little French dressing, and let
+stand in cold place one hour. Serve on lettuce leaves and spread
+mayonnaise over top. Garnish with olives and remaining egg cut into
+slices. Dust with paprika.
+
+
+Fruit Salad
+
+    1/2 pound Malaga grapes
+    2 pears
+    1 grapefruit
+    1 orange
+    1 head lettuce
+
+Wash, peel; remove seeds from all fruit; cut grapes into halves, pears
+in lengthwise pieces, grapefruit and orange into sections; allow to
+stand on ice. Serve on lettuce leaves with French dressing. Alligator
+pears, cassaba melon or other fruit may be substituted for above.
+
+
+Vegetable Salad
+
+    1 cup finely cut red cabbage
+    1 cup cold boiled red beets
+    1 cup cold boiled carrots
+    1 cup cold boiled potatoes
+    1 cup finely cut celery
+    1/2 cup pimentoes
+    1 head lettuce
+    1 cup French dressing
+
+Soak cabbage in cold water 1 hour; drain and add beets, carrots,
+potatoes and celery. Mix well together, season with salt and pepper and
+serve on lettuce leaves. On top put strips of pimento and serve with
+French dressing, to which may be added one teaspoon onion juice.
+
+
+Marquise Salad
+
+    3 firm tomatoes
+    1/2 cup chopped onion
+    1/2 cup chopped parsley
+    2 tablespoons salad oil
+
+Peel tomatoes and cut in half. Mix onion and parsley, add oil; let stand
+two hours before using. When ready to serve line salad bowl with
+lettuce, place tomatoes in it and on each half put 1 tablespoon onion
+and parsley mixture. Pour on French dressing. Everything should be ice
+cold.
+
+
+Potato Salad
+
+    1 quart cold boiled potatoes
+    1 onion finely sliced
+    1/2 teaspoon salt
+    chopped parsley
+    1/2 cup French dressing
+
+Cut potatoes into slices or cubes; add onion; mix with salt, parsley and
+French dressing. Serve on lettuce leaves with boiled dressing.
+
+
+Lobster Salad
+
+Cut cold boiled lobster into small pieces. Marinate with French
+dressing; put on lettuce leaves; cover with mayonnaise and garnish with
+lobster claws, olives, hard-boiled eggs and capers.
+
+
+Fish Salad
+
+    2 cups shredded lettuce
+    1 can tuna fish or 1-1/2 lbs. any cold boiled fish
+    1/2 cup French dressing
+    1 teaspoon onion juice
+    1/2 cup mayonnaise
+    1 cup finely cut celery
+    1 teaspoon chopped parsley
+
+Line dish with lettuce; place fish in center; pour over French dressing
+to which onion juice has been added and cover with celery; put
+Mayonnaise on top. Sprinkle with chopped parsley.
+
+
+
+
+Beverages
+
+
+How to Make Coffee
+
+The best method of making coffee, as determined by the Better
+Coffee-Making Committee of the National Association of Coffee Roasters,
+is as follows:
+
+"Fill a kettle with fresh cold water and put it on to boil. Place over
+an open china teapot, kept just for coffee, a clean, wet, old linen
+napkin, or a new square of unbleached muslin, letting it sag toward the
+center. Put into the depression 4 heaping tablespoons (for 4 cups of
+coffee) of finely pulverized coffee. This fine pulverization is very
+important. Ordinary ground coffee will not do at all, and gives weak
+infusions.
+
+"When the water in the kettle is boiling fiercely, pour it through the
+coffee slowly until 4 cups have gone through, or a trifle more for 4
+cups of coffee.
+
+"Cover and take at once to table.
+
+"Wash the cloth immediately and keep it in a jar of cold water, never
+permitting it to get dry, and freshening the water every day. Keeping
+the cloth sweet is essential. Every effort should be made to this end.
+The least souring ruins the coffee.
+
+"Follow these directions strictly, paying especial attention to having
+the coffee very fine, like flour, and the water boiling, and you will
+have excellent coffee even though you buy cheap blends."
+
+
+Boiled Coffee
+
+For 4 cups. Beat half an egg white with 3 tablespoons cold water; add
+3/4 cup ground coffee and stir until moistened; put into scalded coffee
+pot; add 1 quart boiling water and boil 5 minutes. Add 1/4 cup cold
+water and allow to stand 3 minutes to settle and serve.
+
+
+Cocoa
+
+The usual rule is 2 teaspoons cocoa, 1 teaspoon sugar; 1 tablespoon cold
+water and 3/4 cup milk to each cup. Mix cocoa with sugar and cold water;
+cook over slow fire until thick; add milk, and boil 1 minute.
+
+
+Cocoa Syrup
+
+    2 cups water
+    2 cups sugar
+    1 cup cocoa
+    1/2 teaspoon salt
+
+Stir water and sugar in saucepan until dissolved; boil 5 minutes; mix
+cocoa with cold water to make a paste and add to boiling syrup; boil
+slowly for 10 minutes; add salt. When cold put into bottle or glass jar
+in refrigerator. Take 2 tablespoons of syrup for each glass or cup of
+milk. Serve with whipped cream.
+
+Served either hot or iced, this is a nourishing and delicious beverage.
+
+
+Tea
+
+Water for tea should be freshly heated and just boiling. Teas are of
+different strength, but a safe rule is 1 teaspoon dry tea to 1 cup
+water. Scald teapot; put in dry tea and cover for 1 minute. Add boiling
+water and cover closely. Allow it to stand 3 to 6 minutes and strain off
+into a second hot pot.
+
+
+Chocolate
+
+Cut into small pieces 1 ounce unsweetened chocolate; add 1 tablespoon
+sugar and 2 tablespoons hot water. Boil all together till smooth; add
+gradually 2 cups scalded milk; cook in double boiler 5 minutes. If
+desired add 1/4 teaspoon vanilla. Serve with whipped cream.
+
+
+
+
+Candies
+
+
+Cream Candy
+
+    2 cups sugar
+    2 tablespoons vinegar
+    1 teaspoon lemon extract
+    1 teaspoon cream of tartar
+
+Add a little water to moisten sugar; boil with vinegar and cream of
+tartar without stirring, until brittle when tried in cold water. Add
+flavoring; turn out quickly on buttered plates. When cool enough to
+handle, pull until white, and cut into pieces.
+
+
+Butter Scotch
+
+    2 cups sugar
+    2 tablespoons water
+    2 tablespoons butter
+
+Boil without stirring until brittle when tested in cold water. Pour out
+on buttered plates to cool.
+
+
+Butter Taffy
+
+    3 cups brown sugar
+    1/2 cup molasses
+    1/4 cup water
+    1/4 cup vinegar
+    4 tablespoons butter
+    1 teaspoon vanilla extract
+
+Boil sugar, molasses, water and vinegar. When crisp in cold water add
+butter and cook 3 minutes. Add vanilla and cool on buttered pans and
+break into pieces.
+
+
+Chocolate Caramels
+
+    2 cups molasses
+    1 cup brown sugar
+    1 cup cream or milk
+    1/4 pound unsweetened chocolate
+    4 tablespoons butter
+
+Put all ingredients into kettle. Boil until it hardens in cold water;
+add 1 teaspoon vanilla and turn into greased tins. When nearly cold, cut
+into small squares.
+
+
+Creamed Nuts
+
+    2 cups confectioner's sugar
+    white of 1 egg
+    1 teaspoon vanilla extract
+    2 teaspoons cold water
+    walnuts or other nuts
+
+Mix sugar, unbeaten egg white, vanilla and water into a stiff paste.
+Shape into little balls, press between halved walnut or other nut meats.
+
+Stoned dates and large seeded raisins may be filled with this cream, or
+it may be mixed with chopped nuts, shaped into bars and cut into
+squares.
+
+
+Peanut Brittle
+
+    2 cups chopped roasted nuts
+    3 cups granulated sugar
+
+Put sugar in frying pan. Stir over slow fire. It will lump, then
+gradually melt. When pale coffee color, and clear, add nuts and pour
+quickly on greased tin. When cold break into pieces.
+
+
+Candied Popcorn
+
+    1-1/2 cups sugar or maple syrup
+    1 tablespoon butter
+    3 tablespoons water
+    3 quarts popped corn
+
+Boil sugar or syrup with butter and water until it spins a long thread;
+pour this on corn and if desired shape into balls.
+
+
+Pulled Molasses Candy
+
+    1 cup molasses
+    2 cups brown sugar
+    1 cup water
+    3 tablespoons vinegar
+    3 tablespoons butter
+
+Put molasses, sugar, water and vinegar into saucepan and stir; boil
+until very brittle when dropped into cold water; add butter and pour on
+buttered platter. When cool enough to handle, butter hands and pull
+until light brown. Pull into oblong strips and cut with scissors.
+
+
+Fudge
+
+    3 cups sugar
+    1 cup milk or cream
+    4 or 5 tablespoon's cocoa or 2 ounces unsweetened chocolate
+    1 tablespoon butter
+    1 teaspoon vanilla extract
+
+Put sugar, milk and cocoa or chocolate into saucepan; stir and boil
+until it makes soft ball when tested in cold water; take from fire, add
+butter and vanilla, cool and stir until creamy. Pour on buttered plates
+and cut into squares.
+
+
+Penuche
+
+    2 cups light brown sugar
+    1/3 cup milk or cream
+    1 tablespoon butter
+    3/4 cup chopped nuts
+    1 teaspoon vanilla extract
+
+Put sugar, milk and butter into saucepan. Boil with as little stirring
+as possible until it makes a soft ball when tested in cold water. Take
+from fire; add nuts and vanilla; beat until thick and pour into greased
+tins.
+
+
+Cocoa Cream Candy
+
+    4 tablespoons confectioner's sugar
+    2 tablespoons boiling water
+    4 tablespoons cocoa
+    1/2 teaspoon vanilla extract
+
+Mix sugar and water until smooth; add cocoa and vanilla; mix until
+creamy. Dust hands with sugar; take up 1/2 teaspoon of mixture and roll
+into ball. Dust a plate with sugar, and lay balls on to dry about 2
+hours; then roll in finely chopped nuts.
+
+
+Stuffed Prunes or Dates
+
+Wash, dry and stone fruit; cut almost in half and fill with a half
+marshmallow or blanched almond, or chopped nuts and raisins and roll in
+sugar.
+
+
+Cocoanut Cream Candy
+
+    1 tablespoon butter
+    3/4 cup milk
+    2 cups sugar
+    1/2 cup grated fresh cocoanut
+    1/2 teaspoon vanilla extract
+
+Melt butter in saucepan; add milk and sugar; stir until sugar is
+dissolved, heating slowly; boil 12 to 15 minutes; remove from fire and
+add cocoanut and vanilla, beating until creamy. Pour into buttered tins
+and cool.
+
+For Chocolate Cocoanut Cream Candy add 3 ounces unsweetened chocolate to
+other ingredients before boiling.
+
+
+Hickory Nut Candy
+
+    2 cups sugar
+    1/2 cup water
+    lemon or vanilla extract
+    1 cup hickory nut meats
+
+Boil sugar and water, without stirring, until thick enough to spin a
+thread; place saucepan in cold water; add flavoring and stir quickly
+until white; stir in nuts; turn into buttered tin; when cold cut into
+squares.
+
+
+Date and Peanut Paste
+
+    1 cup stoned dates
+    1/2 cup peanut butter
+    1 teaspoon salt
+    1/4 cup confectioner's sugar
+
+Wash and dry dates; put through food chopper; add peanut butter and
+salt. Mix and roll into small balls; then cover with sugar. Lay on plate
+to dry.
+
+
+Salted Almonds
+
+Blanch almonds by putting into boiling water for a few minutes. Remove
+skins, dry well and brown in heated olive oil or butter in pan on top of
+stove stirring continually. Take from fire when very light brown, as
+they continue to color after removing from pan. Drain well on brown
+paper and sprinkle with salt.
+
+
+
+
+Fireless Cookery
+
+
+The Fireless Cooker has become an important factor in the home. The
+principle employed is the preservation of heat by the use of
+non-conducting materials. The device ordinarily used is a rectangular
+box lined on all sides with some substance which will prevent escape of
+heat, with spaces or wells for the insertion of stone or metal discs or
+radiators and vessels containing food to be cooked.
+
+Among the advantages of this method are: the improvement in flavor by
+slower cooking with little opportunity for evaporation; improved
+appearance of food that is subject to shrinkage when cooked by ordinary
+methods; saving in labor, as the cooking practically takes care of
+itself. Dinner may be prepared in the morning, placed in the cooker, and
+without further attention be ready to serve at any time after 3 or 4
+hours. While the time required for cooking is longer than in the usual
+methods, the actual time consumed in preparation of a meal is
+considerably reduced.
+
+
+DIRECTIONS
+
+Prepare food for cooking as usual. Place in special vessel, designed to
+fit into wells of Fireless Cooker, and heat on range or over gas flame
+until ordinary cooking temperature is reached. Put into cooker with one
+or more radiators which have been heated for 10 or 15 minutes over hot
+fire. For roasting, radiator should be hot enough to brown a pinch of
+flour immediately. Close cover, fasten lightly so that the steam may
+escape and allow cooking to proceed for time specified in recipes.
+
+For baking cake, apples, etc., proceed as for roasting. The time
+required for baking is slightly longer than that specified for regular
+ovens. For cake ordinarily baked in a moderate oven, heat radiators hot
+enough to brown a pinch of flour in half a minute.
+
+The Fireless Cooker is especially convenient for the preparation of
+cereals, meats, vegetables and other dishes that are ordinarily boiled
+or roasted. Remember that foods should be thoroughly heated before
+putting into cooker.
+
+
+Cereals
+
+Prepare cereal for cooking in double boiler as usual. Boil over fire for
+5 minutes; place in larger vessel of boiling water in cooker and allow
+it to remain 4 or 5 hours or longer. If placed in cooker at night it
+should remain warm enough to serve for breakfast.
+
+
+Steaming
+
+For recipes see "Boston Brown Bread," "Steamed Fig Pudding," "Poor Man's
+Pudding," "Christmas Plum Pudding," etc. Prepare and mix ingredients as
+directed. Put into greased molds and place in shallow pan of boiling
+water over very hot radiator in cooker. Fasten cover tight and cook for
+5 to 6 hours.
+
+
+Soups
+
+Place ingredients in vessel; cover with cold water; bring to boil over
+free flame and boil 5 minutes. Fasten cover and transfer to cooker,
+using one hot radiator in bottom of well. Cook 3 or 4 hours and season
+when ready to serve.
+
+For ingredients and special directions for preparing soups, see "Soups."
+
+
+Roast Meats
+
+Prepare and season meat in usual way. Place in large dry vessel; put
+very hot radiator in bottom of cooker well; place vessel containing
+roast on radiator, and place another very hot radiator on top. Close
+cooker and fasten. Allow it to remain about one-half hour per pound of
+meat.
+
+The roast may be browned in a very hot oven before putting into cooker
+or just before serving.
+
+
+Boiled or Stewed Meats
+
+Prepare meat for cooking as usual, searing in frying pan if desired
+brown. Place in large vessel and cover or partly cover with boiling
+water, boiling with cover fastened tight for 10 or 15 minutes over free
+flame. Transfer to cooker, using one hot radiator underneath. Cook 2 or
+3 hours, season and serve.
+
+
+Vegetables
+
+Prepare vegetables as usual. Place in vessel with small quantity of
+boiling water. As there is little evaporation in fireless cookers,
+allowance does not have to be made for loss by evaporation. Boil over
+free flame for 5 to 10 minutes. Transfer to cooker, using one radiator
+in bottom of well. Cook 3 or 4 hours, remove from cooker, season and
+serve.
+
+
+
+
+Invalid Cookery
+
+
+Always prepare food for the sick in the most careful and attractive
+manner. In sickness the senses are unusually acute and far more
+susceptible to carelessness and mistakes in the preparation and serving
+of food than in health.
+
+
+Barley Water
+
+    2 tablespoons pearl barley
+    2 quarts cold water
+
+Wash barley, soak several hours in cold water and boil gently in same
+water for 2 hours; or put into double boiler and cook for 4 hours or
+until reduced one-half. Lemon juice and sugar or salt to taste may be
+added if desired.
+
+
+Pineapple Juice
+
+Peel a very ripe pineapple, cut into small pieces and put through fruit
+press or potato ricer to extract all juice. Strain and serve with
+cracked ice.
+
+
+Albuminized Orange
+
+    1 egg white
+    juice of 1 orange
+    sugar
+
+Add orange juice sweetened to taste to egg white and beat well. Chill on
+ice and serve cold.
+
+
+Beef Tea
+
+    1 pound lean beef
+    1 cup cold water
+
+Cut beef up into small pieces or put through meat chopper. Put into
+fruit jar; add water and allow to stand 15 to 20 minutes to draw out the
+juice. Place on trivet or rack in pan of cold water; heat very slowly
+for about 2 hours. The water must not boil. Season, strain, cool and
+remove fat. Beef tea may be served hot or cold.
+
+
+Scraped Beef
+
+Scrape meat with sharp knife from lean beef cut from round until nothing
+but connective tissue is left. Form into small balls and broil slowly
+for about 2 minutes. Season and serve. For sandwiches do not cook but
+spread between thin slices of bread and season.
+
+
+Spanish Cream
+
+    2 cups scalded milk
+    4 egg yolks
+    1/4 cup sugar
+    2 tablespoons granulated gelatine
+    1/4 cup cold water
+    1 teaspoon vanilla extract
+    1 pint cream
+
+Pour scalded milk very slowly over egg yolks and sugar which have been
+mixed together. Cook slowly in double boiler until thick and smooth.
+Pour over gelatine which has been soaking in 1/4 cup of water. Chill,
+add vanilla and beat with egg whip until thick. Add the cream which has
+been whipped and chill in molds.
+
+
+Gluten Muffins
+
+    2 cups gluten flour
+    3 teaspoons Royal Baking Powder
+    1 egg
+    1 tablespoon butter
+    2 cups milk
+
+Sift together flour and baking powder; add beaten egg and melted butter
+to milk and add, Mix well and bake in greased muffin tins in moderate
+oven about 35 minutes.
+
+In addition to the foregoing, many of the soups, broths, jellies, ices
+and plain drop cakes found in the preceding pages are suitable for
+invalids and convalescents.
+
+
+
+
+Preserving and Canning
+
+(Material adapted from U. S. Food Administration and N. Y. State
+Department of Agriculture.)
+
+
+General Directions
+
+Test all jars for leakage before using. To do this, fill with water, put
+on rubber and cover, seal and invert.
+
+Sterilize all utensils, jars, covers, etc., by covering with cold water,
+and boil for 10 minutes. Use only new rubbers and dip in boiling water
+just before using.
+
+Use a wide-mouthed funnel when filling jars to avoid loss of material
+and keep jar rim clean.
+
+Invert all jars after filling and sealing.
+
+Fruit should be sound, firm and not overripe. All fruit should be
+carefully prepared.
+
+Clean fruit, clean hands, clean utensils, and a clean kitchen free from
+flies, are essential for safety and success.
+
+Keep products in a cool place. Avoid freezing in winter.
+
+
+Canning
+
+Canning is the operation of preparing sterilized food so that it will
+keep indefinitely.
+
+The custom of canning fruit in syrup is based on the improvement in
+flavor and texture which sugar gives to fruit. Sugar is not necessary
+for its preservation. Success depends upon thorough sterilization--that
+is, killing the organisms which cause food to spoil, and then sealing
+carefully to prevent their entrance. Fruit may be canned in water, in
+fruit juice and in syrup.
+
+
+Preserving
+
+The only difference between preserving and canning fruit is that sugar
+is always used in preserving, while in canning it is used in smaller
+quantity or not at all. In preserving the old rule of equal weights of
+sugar and fruit may be followed.
+
+
+Directions for Canning by Open-Kettle Method
+
+By this method which is generally used, for preserves, jams and
+marmalades, food is completely cooked and poured boiling hot into
+sterilized jars.
+
+Prepare fruit, which may or may not be peeled, and cut into pieces
+depending on the variety. Blanch or scald peaches and similar fruits to
+loosen skin and chill by plunging into cold water. Cook slowly in as
+little water as possible or in fruit juice or fruit syrup until done.
+Fill the sterilized jars, seal and invert.
+
+
+Directions for Canning by Can-Cooked Method
+
+By this method uncooked or partly cooked food is packed in can or jar,
+covered with liquid and both jar and contents sterilized.
+
+Pare fruit if desired or blanch or scald in boiling water a small
+quantity of the fruit at a time. (See time table.) Do not blanch
+cherries, sour cherries excepted, berries or plums.
+
+Chill outside of the blanched fruit by immersing it for a few minutes in
+a vessel of cold water. Remove skin from such fruits as peaches.
+
+Pack firmly in clean, tested jars to within one-half inch of top.
+
+Fill jars to within 1/4 inch of top with boiling water, fruit juice, or
+syrup.
+
+Place a new rubber on each jar, adjust cover and partly seal.
+
+Place jars on false bottom of water bath and sterilize for required
+time. (See time-table.) If the hot-water bath is used, jars should be
+immersed in sufficient boiling water to cover tops to depth of about 1
+inch. Do not begin to time the sterilizing until water boils. Keep water
+boiling during sterilizing period.
+
+Remove jars from sterilizer. Seal them and invert to cool. Avoid a draft
+on jars, but cool as rapidly as possible.
+
+Wash and label jars. Wrap in paper or store in a dark place to prevent
+loss of color of red fruit.
+
+Vegetables may also be canned by this method.
+
+
+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    (5 pounds)
+         FRUIT              Minutes  Minutes    Minutes
+    Apricots, Peaches          1-2      16         10
+    Blackberries                        16          6
+    Cherries, Strawberries,
+        Grapes, Plums                   16         10
+    Fruit Juices                        20         10
+    Huckleberries, Raspberries          16          8
+    Pears                      1-2      20         10
+    Pineapples                          60         40
+    Quinces                    1-2      60         40
+
+
+Use of Sugar in Canning Fruit
+
+Sugar is used in canning fruit for the purpose of improving flavor and
+is not necessary for preservation.
+
+Thin syrup--1 part sugar to 2 parts water for sweet fruits.
+
+Medium Syrup--1 part sugar to 1 part water for berries and medium sweet
+fruits.
+
+Thick Syrup--2 parts sugar to 1 part water for sour fruits.
+
+To make syrup add sugar to boiling water. Stir until all sugar is
+dissolved, then boil 2 or 3 minutes.
+
+
+Canned Peaches
+
+Scald sound, firm freestone peaches, a small number at a time, in
+boiling water just long enough to loosen skins; dip them quickly into
+cold water and slip off skins. Cut peaches in halves, and remove stones.
+Have ready a syrup made by boiling sugar and water together until sugar
+has dissolved, using 1/2 to 3/4 cup sugar to each cup water. Allow about
+1 cup syrup for each quart jar of peaches. Put in 1 cracked peach pit
+for every quart of syrup.
+
+Can-cooked Method.--Pack peaches in overlapping layers with rounded side
+uppermost and blossom end facing glass. Fill each jar with hot syrup and
+adjust rubber, cover and upper clamp, thus partly sealing jar. Place
+jars on a rack in hot water to cover tops to a depth of 1 inch. Bring
+water to boiling point, and boil pint jars 16 minutes, quart jars 20
+minutes. Remove jars, seal and invert to cool.
+
+Open-kettle Method.--Cook peaches in syrup until tender; then with
+sterilized spoon slip them carefully into sterilized jar; fill jar to
+overflowing with syrup. Adjust rubber, cover, seal immediately, and
+invert to cool.
+
+
+Canned Cherries
+
+Wash. Cherries should be pitted before being canned in order to conserve
+space. Can sweet cherries as berries. Blanch sour cherries 1/2 minute,
+in boiling water. Dip in cold water; drain and pack closely into hot
+sterilized jars. Cover with boiling water or boiling medium syrup.
+Loosely seal. Sterilize 16 minutes in boiling water bath. Remove jars at
+once, tighten covers, invert to test seal and cool.
+
+
+Canned Pears
+
+Wash and peel fruit and follow directions for canned peaches.
+
+
+Canned Berries
+
+Blackberries, blueberries, huckleberries, raspberries, loganberries,
+gooseberries and strawberries should be canned as soon as possible after
+picking. Hull or stem; place in strainer and wash by lifting up and down
+in pan of cold water.
+
+Pack into hot sterilized glass jars, using care not to crush fruit. To
+insure a close pack, put a 2 or 3 inch layer of berries on the bottom of
+jar and press down gently with spoon. Continue in this manner until jar
+is filled. Boiling water or boiling thin or medium syrup should be
+poured over the fruit at once. Loosely seal. Sterilize 16 minutes in
+boiling water. Remove jars, tighten covers, invert to test seal and
+cool.
+
+
+Asparagus
+
+Asparagus for canning must be fresh and tender. Select tips of uniform
+size and maturity and wash. Cut into lengths according to containers to
+be used. Scrape off scales, tough outer skins and hard ends and tie in
+bundles large enough for one jar.
+
+Immerse the lower ends in boiling water and leave them immersed for 5
+minutes, then the entire stalks, leaving them in 1 to 3 minutes longer.
+
+Cold dip, drain, pack neatly, tips up, in hot sterilized jars. Add salt
+and cover with boiling water. Loosely seal, sterilize two hours in
+boiling water bath. Remove as soon as time is up. Tighten covers, invert
+to test seal and cool.
+
+
+Beans
+
+Green String Beans and Wax Beans.--The beans should be tender and fresh,
+and graded according to size and washed. Leave whole or break in uniform
+pieces. Blanch 5 to 10 minutes until the pod will bend without breaking.
+Cold dip, drain well and pack into hot jars. Add salt and cover with
+boiling water. Loosely seal and sterilize two hours in boiling water.
+Remove when time is up, tighten covers, and invert to test seal.
+
+
+Corn
+
+Make careful selection of tender, juicy sweet corn, at best stage for
+table use. Can as soon as possible after gathering. Remove husks and
+silk; blanch tender ears 5 minutes, older ears 10 minutes. Cold dip and
+cut from cob but not too close. Pack at once into hot sterilized jars.
+As corn swells during sterilization, leave space of 1 inch at top. Add
+salt and cover with boiling water. Be sure that water penetrates through
+corn to the bottom of jar. Loosely seal and sterilize three hours in
+boiling water. Remove when time is up, tighten covers, invert to test
+seal and cool.
+
+
+Jams
+
+Jams are usually made with small fruits or with chopped large fruits.
+Cook slowly with an equal weight of sugar until thick; put into
+sterilized tumblers or jars and seal.
+
+
+Raspberry Jam
+
+Pick over berries. Mash a few in bottom of preserving kettle; continue
+until fruit is used. Heat slowly to boiling point and add equal quantity
+of heated sugar. Cook slowly 45 minutes. Put into sterilized jars.
+
+Blackberry, gooseberry or other berry jam may be made in this way.
+
+
+Plum Conserve
+
+    4 pounds plums
+    1 cup seeded raisins
+    2 oranges
+    sugar
+    juice of 1 lemon
+    1/2 pound walnuts
+
+Wash plums; remove stones; add raisins and oranges which have been
+sliced very fine. Measure and add 3/4 cup sugar to each cup fruit and
+juice. Put into kettle, cook slowly about 45 minutes or until thick like
+jam, stirring to keep from burning. Add lemon juice and chopped nuts.
+Pour into sterilized jars.
+
+
+Spiced Currants
+
+    3 lbs. white sugar
+    5 lbs. ripe currants
+    1 tablespoon cinnamon
+    1 tablespoon nutmeg
+    1 tablespoon cloves
+    1 tablespoon allspice
+    1/2 pint vinegar
+
+Boil currants one hour, then add sugar, spices and one-half pint
+vinegar, boil one-half hour longer. Pour into jars and store.
+
+
+Jellies
+
+Heat and mash fruit until juice runs readily. If fruit is not entirely
+broken up rub through coarse sieve. Pour into sterilized jelly bags of
+unbleached muslin or doubled cheesecloth and drain thoroughly but do not
+squeeze. Take 7/8 cup sugar for each cup of juice. Boil juice 8 to 20
+minutes (berries and currants less than other fruits); add sugar which
+has been heated in oven; stir until sugar is dissolved and boil about 5
+minutes. Pour into hot sterilized tumblers. Hard fruits like apples and
+quinces should be cut up, covered with cold water and cooked until
+tender before turning into jelly bags.
+
+
+Pickles
+
+Pickled Peaches
+
+    2 pounds brown sugar
+    2 cups vinegar
+    1 ounce stick cinnamon
+    1/2 ounce whole cloves
+    4 quarts peaches
+
+Boil sugar, vinegar and spices 20 minutes. Dip peaches quickly in hot
+water; then rub off the fuzz with a cloth. Place a few peaches at a time
+in syrup and cook until tender. Pack into sterilized jars. Adjust
+sterilized rubbers, and fill each jar to overflowing with hot strained
+syrup. Put on sterilized covers and seal jars immediately.
+
+
+Chow Chow
+
+    1 quart small white onions
+    1 quart small cucumbers
+    2 heads cauliflower
+    3 green peppers
+    1 quart vinegar
+    6 tablespoons mustard
+    3 tablespoons flour
+    1 cup sugar
+    1 tablespoon turmeric
+
+Peel onions and add cucumbers, cauliflower cut into small pieces, and
+sliced peppers. Soak over night in brine (1 cup salt to 1 quart water).
+Drain and cook in fresh brine until vegetables are tender, and drain
+again. Boil vinegar in kettle and add paste made with mustard, flour,
+sugar, turmeric and a little cold vinegar, stirring until mixture
+thickens; add vegetables and cook slowly 10 minutes. Seal in sterilized
+jars.
+
+
+Sweet Tomato Pickles
+
+    1/2 peck green tomatoes
+    4 onions
+    4 green peppers
+    1 cup salt
+    1/2 cup white mustard seed
+    2 teaspoons pepper
+    3 teaspoons cinnamon
+    3 teaspoons allspice
+    3 teaspoons cloves
+    2 quarts vinegar
+    1 pound brown sugar
+
+Chop tomatoes, onions and peppers; cover with salt and allow to stand
+over night. Drain, and add to vinegar, spices and sugar which have been
+heated to boiling. Cook 15 minutes and seal in sterilized jars.
+
+
+Chili Sauce
+
+    12 medium-sized ripe tomatoes
+    1 red pepper
+    1 onion
+    2 cups vinegar
+    1/3 cup sugar
+    2 tablespoons salt
+    2 teaspoons cloves
+    2 teaspoons cinnamon
+    2 teaspoons allspice
+    2 teaspoons nutmeg
+
+Peel and slice tomatoes; add chopped pepper and onion; put into kettle
+with remaining ingredients. Cook slowly for 2-1/2 hours. Seal in
+sterilized jars.
+
+
+Tomato Catsup
+
+    4 quarts tomatoes (strained)
+    6 tablespoons salt
+    3 tablespoons black pepper
+    1 tablespoon cloves
+    2 tablespoons cinnamon
+    2 tablespoons allspice
+    1-1/2 pints vinegar
+
+Put all together in kettle and boil down one-half. Pour into sterilized
+jars.
+
+
+
+
+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 ingredients.
+
+No real economy is thus accomplished--in fact, the use of an
+unwholesome, undependable baking powder often produces a bitter taste in
+the food which makes it unappetizing and sometimes inedible, to say
+nothing of the injurious effect produced upon the digestive system.
+
+Royal Baking Powder is most economical. Its well-known dependability
+makes baking success simpler and surer, thus preventing loss of eggs,
+flour, butter and other ingredients. Only the best materials are used in
+its production--pure cream of tartar and tartaric acid, derived from
+grapes, bicarbonate of soda and corn starch, all scientifically blended
+and perfectly balanced. The best is always the most economical.
+
+=To insure food that is always delicious, wholesome and appetizing,
+insist on using Royal Baking Powder which is made from Cream of Tartar,
+derived from grapes.=
+
+
+
+
+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 baking.
+
+One of the distinctive qualities of food baked with Royal Baking Powder
+is _wholesomeness_.
+
+This is health insurance of such vital importance that millions of women
+bake at home just to be sure that Royal Baking Powder is used.
+
+_Remember the adage_--
+
+"Bake it with Royal and be sure."
+
+
+
+
+
+End of the Project Gutenberg EBook of New Royal Cook Book, by Anonymous
+
+*** END OF THIS PROJECT GUTENBERG EBOOK NEW ROYAL COOK BOOK ***
+
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