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+<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.01 Transitional//EN"
+   "http://www.w3.org/TR/html4/loose.dtd">
+<HTML><HEAD>
+    <meta http-equiv="Content-type" content="text/html;charset=utf-8">
+    <meta http-equiv="Content-Style-Type" content="text/css">
+    <title>The New Royal Cook Book by Royal Baking Powder Co. A Project Gutenberg eBook</title>
+     <style type="text/css">
+
+body {
+    margin-left: 10%;
+    margin-right: 10%;
+}
+
+h1,h2,h3 {
+    text-align: center; /* all headings centered */
+    clear: both;
+}
+
+p {
+    margin-top: .75em;
+    text-align: justify;
+    margin-bottom: .75em;
+}
+
+
+.smaller {font-size:small;}
+
+.larger  {font-size:large;}
+
+.padtop {margin-top:4em;}
+
+table {
+    margin-left: auto;
+    margin-right: auto;
+}
+
+.pagenum { /* uncomment the next line for invisible page numbers */
+    /*  visibility: hidden;  */
+    position: absolute;
+    left: 92%;
+    font-size: smaller;
+    text-align: right;
+} /* page numbers */
+
+.center   {text-align: center;}
+
+/* Images */
+.figcenter   {
+    margin: auto;
+    text-align: center;
+}
+
+
+    </style>
+  </head>
+<body>
+
+
+<pre>
+
+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
+
+
+
+
+
+
+</pre>
+
+
+<div class="figcenter" style="width: 312px;">
+<img src="images/fcover.jpg" width="312" height="492" alt="The new Royal Cook Book. Front cover" title="">
+</div><br><br>
+
+<h1>The New Royal Cook Book</h1><br>
+<p>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.</p>
+
+<p><i><b>Every recipe has been tested
+many times and all have been
+found excellent.</b></i></p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p><i><b>Avoid all guess work by using
+"Royal." It is always the same,
+always dependable.</b></i></p>
+<p class='padtop center smaller'>Copyright, 1920, by Royal Baking Powder Co.</p>
+
+<br>
+
+<hr style="width: 65%;">
+<h2>NEW ROYAL COOK BOOK&mdash;<i>Index to Recipes</i></h2>
+
+
+<div class="center">
+<table border="0" cellpadding="4" cellspacing="0" summary="">
+<tr><td align="left">Albuminized Orange,</td><td align="right"><a href="#Page_46">46</a></td></tr>
+<tr><td align="left">Almonds, Salted,</td><td align="right"><a href="#Salted_Almonds">44</a></td></tr>
+<tr><td align="left">Angel Cake,</td><td align="right"><a href="#Angel_Cake">10-11</a></td></tr>
+<tr><td align="left">Apple Cake,</td><td align="right"><a href="#Apple_Cake">22</a></td></tr>
+<tr><td align="left">Apple Dressing,</td><td align="right"><a href="#APPLE_DRESSING">35</a></td></tr>
+<tr><td align="left">Apple Dumplings,</td><td align="right"><a href="#Apple_Dumplings">22</a></td></tr>
+<tr><td align="left">Apple Fritters,</td><td align="right"><a href="#Apple_Fritters">9</a></td></tr>
+<tr><td align="left">Apple Pie,</td><td align="right"><a href="#Apple_Pie">26</a></td></tr>
+<tr><td align="left">Apple Roll,</td><td align="right"><a href="#Page_23">23</a></td></tr>
+<tr><td align="left">Apple Sauce,</td><td align="right"><a href="#Apple_Sauce">33</a></td></tr>
+<tr><td align="left">Asparagus,</td><td align="right"><a href="#Asparagus">39</a>-<a href="#Asparagus48">48</a></td></tr>
+<tr><td align="left">Banana Cake with Jelly Sauce,</td><td align="right"><a href="#Banana_Cake">23</a></td></tr>
+<tr><td align="left">Banana Fritters,</td><td align="right"><a href="#Page_10">10</a></td></tr>
+<tr><td align="left">Barley Water,</td><td align="right"><a href="#Invalid_Cookery">45</a></td></tr>
+<tr><td align="left">Beans,</td><td align="right"><a href="#Boston_Beans">38</a>-<a href="#Vegetables">39</a>-<a href="#Lima_Beans">40</a>-<a href="#Beans">48</a></td></tr>
+<tr><td align="left">Bean Soup,</td><td align="right"><a href="#Bean_Soup">29</a></td></tr>
+<tr><td align="left">Bechamel Sauce,</td><td align="right"><a href="#Bechamel_Sauce">35</a></td></tr>
+<tr><td align="left">Beef,</td><td align="right"><a href="#Pot_Roasting">32</a>-<a href="#Pot_Roast_of_Beef">33</a>-<a href="#Page_46">46</a></td></tr>
+<tr><td align="left">Beef Tea,</td><td align="right"><a href="#Page_46">46</a></td></tr>
+<tr><td align="left">Beets,</td><td align="right"><a href="#Vegetables">39</a></td></tr>
+<tr><td align="left">Berries, Canned,</td><td align="right"><a href="#Page_48">48</a></td></tr>
+<tr><td align="left">Berry Pies,</td><td align="right"><a href="#Berry_Pies">27</a></td></tr>
+<tr><td align="left">Beverages,</td><td align="right"><a href="#Beverages">42</a></td></tr>
+<tr><td align="left">Biscuits and Muffins,</td><td align="right"><a href="#Biscuits_and_Muffins">6-7</a></td></tr>
+<tr><td align="left">Blueberry Cake,</td><td align="right"><a href="#Blueberry_Cake">23</a></td></tr>
+<tr><td align="left">Blueberry or Huckleberry Float,</td><td align="right"><a href="#Blueberry_Float">24</a></td></tr>
+<tr><td align="left">Blueberry or Huckleberry Muffins,</td><td align="right"><a href="#berry_Muffins">7</a></td></tr>
+<tr><td align="left">Boiling and Stewing (Meats),</td><td align="right"><a href="#Page_32">32</a>-<a href="#Boiled_Meats">45</a></td></tr>
+<tr><td align="left">Boston Baked Beans,</td><td align="right"><a href="#Boston_Beans">38</a></td></tr>
+<tr><td align="left">Boston Brown Bread,</td><td align="right"><a href="#Boston_Brown">3</a></td></tr>
+<tr><td align="left">Boston Cream Pie,</td><td align="right"><a href="#Charlotte_Russe">23</a></td></tr>
+<tr><td align="left">Bran Biscuits,</td><td align="right"><a href="#Bran_Biscuits">6</a></td></tr>
+<tr><td align="left">Bread and Rolls,</td><td align="right"><a href="#Bread_and_Rolls">3-4-5</a></td></tr>
+<tr><td align="left">Bride's Cake,</td><td align="right"><a href="#Brides_Cake">11</a></td></tr>
+<tr><td align="left">Broiling and Frying,</td><td align="right"><a href="#Meats">32</a></td></tr>
+<tr><td align="left">Brussels Sprouts,</td><td align="right"><a href="#Potato_Cakes">40</a></td></tr>
+<tr><td align="left">Buckwheat Cakes,</td><td align="right"><a href="#Buckwheat_Cakes">8</a></td></tr>
+<tr><td align="left">Buns,</td><td align="right"><a href="#Cinnamon_Buns">5</a></td></tr>
+<tr><td align="left">Butter Scotch,</td><td align="right"><a href="#Butter_Scotch">43</a></td></tr>
+<tr><td align="left">Butter Scotch Icing and Filling,</td><td align="right"><a href="#Butter_Scotch_Icing">18</a></td></tr>
+<tr><td align="left">Cakes,</td><td align="right"><a href="#Cake">10-16</a></td></tr>
+<tr><td align="left">Candies,</td><td align="right"><a href="#Candies">43-44</a></td></tr>
+<tr><td align="left">Canning and Preserving,</td><td align="right"><a href="#Preserving_and_Canning">46-49</a></td></tr>
+<tr><td align="left">Caramels, Chocolate,</td><td align="right"><a href="#Choc_Cara">43</a></td></tr>
+<tr><td align="left">Caramel Sauce,</td><td align="right"><a href="#Caramel_Sauce">26</a></td></tr>
+<tr><td align="left">Carrots,</td><td align="right"><a href="#Carrots">39</a></td></tr>
+<tr><td align="left">Cauliflower,</td><td align="right"><a href="#Cauliflower">40</a></td></tr>
+<tr><td align="left">Cereals (Fireless Cookery),</td><td align="right"><a href="#Cereals">45</a></td></tr>
+<tr><td align="left">Charlotte Russe,</td><td align="right"><a href="#Charlotte_Russe">23</a></td></tr>
+<tr><td align="left">Cheese Biscuits,</td><td align="right"><a href="#Bran_Biscuits">6</a></td></tr>
+<tr><td align="left">Cheese in Scallop Shells or Ramekins,</td><td align="right"><a href="#Cheese_Scallop">38</a></td></tr>
+<tr><td align="left">Cheese Souffle,</td><td align="right"><a href="#Cheese_Souf">39</a></td></tr>
+<tr><td align="left">Cheese Straws,</td><td align="right"><a href="#Cheese_Straws">38</a></td></tr>
+<tr><td align="left">Cherries, Canned,</td><td align="right"><a href="#Page_48">48</a></td></tr>
+<tr><td align="left">Cherry Tarts,</td><td align="right"><a href="#Page_28">28</a></td></tr>
+<tr><td align="left">Chicken Croquettes,</td><td align="right"><a href="#Chicken_Croq">37</a></td></tr>
+<tr><td align="left">Chicken Patties,</td><td align="right"><a href="#Chicken_Pat">38</a></td></tr>
+<tr><td align="left">Chicken Pie,</td><td align="right"><a href="#Chicken_Pie">35</a></td></tr>
+<tr><td align="left">Chicken Salad,</td><td align="right"><a href="#Chicken_Salad">41</a></td></tr>
+<tr><td align="left">Chili Sauce,</td><td align="right"><a href="#Chili_Sauce">49</a></td></tr>
+<tr><td align="left">Chocolate,</td><td align="right"><a href="#Page_43">43</a></td></tr>
+<tr><td align="left">Chocolate Blanc Mange,</td><td align="right"><a href="#Page_24">24</a></td></tr>
+<tr><td align="left">Chocolate Cake,</td><td align="right"><a href="#Chocolate_Cake">11</a></td></tr>
+<tr><td align="left">Chocolate Caramels,</td><td align="right"><a href="#Choc_Cara">43</a></td></tr>
+<tr><td align="left">Chocolate Filling and Icing,</td><td align="right"><a href="#CHOCOLATE_FILL">13</a>-<a href="#Chocolate_Fill16">16</a>-<a href="#Page_17">17</a></td></tr>
+<tr><td align="left">Chocolate Ice Cream,</td><td align="right"><a href="#Choc_Ice">28</a></td></tr>
+<tr><td align="left">Chocolate Layer Cake,</td><td align="right"><a href="#Chocolate_Layer">13</a></td></tr>
+<tr><td align="left">Chocolate Sauce,</td><td align="right"><a href="#Chocolate_Sauce">25</a></td></tr>
+<tr><td align="left">Chow Chow,</td><td align="right"><a href="#Chow_Chow">49</a></td></tr>
+<tr><td align="left">Christmas Plum Pudding,</td><td align="right"><a href="#Christmas">24</a></td></tr>
+<tr><td align="left">Cinnamon Buns,</td><td align="right"><a href="#Cinnamon_Buns">5</a></td></tr>
+<tr><td align="left">Clam Chowder,</td><td align="right"><a href="#Clam_Chow">31</a></td></tr>
+<tr><td align="left">Clam Fritters,</td><td align="right"><a href="#Clam_Frit">10</a></td></tr>
+<tr><td align="left">Cocoa,</td><td align="right"><a href="#Cocoa">42</a></td></tr>
+<tr><td align="left">Cocoa Cookies,</td><td align="right"><a href="#Cocoa_Cookies">19</a></td></tr>
+<tr><td align="left">Cocoa Cream Candy,</td><td align="right"><a href="#Cocoa_Cream">44</a></td></tr>
+<tr><td align="left">Cocoa Drop Cakes,</td><td align="right"><a href="#Cookies_and_Small_Cakes">18</a></td></tr>
+<tr><td align="left">Cocoa Icing,</td><td align="right"><a href="#Cocoa_Icing">17</a></td></tr>
+<tr><td align="left">Cocoa Syrup,</td><td align="right"><a href="#Cocoa">42</a></td></tr>
+<tr><td align="left">Cocoanut Cake, Feather,</td><td align="right"><a href="#Cocoanut_Cake">13</a></td></tr>
+<tr><td align="left">Cocoanut Cookies,</td><td align="right"><a href="#Cocoanut_Cookies">19</a></td></tr>
+<tr><td align="left">Cocoanut Cream Candy,</td><td align="right"><a href="#Cocoanut_Cream">44</a></td></tr>
+<tr><td align="left">Cocoanut Layer Cake,</td><td align="right"><a href="#Cocoanut_Layer">14</a></td></tr>
+<tr><td align="left">Codfish Balls,</td><td align="right"><a href="#Codfish_Balls">30</a></td></tr>
+<tr><td align="left">Coffee,</td><td align="right"><a href="#Beverages">42</a></td></tr>
+<tr><td align="left">Coffee Cakes,</td><td align="right"><a href="#Coffee_Cake">5</a></td></tr>
+<tr><td align="left">Coffee Fruit Cake,</td><td align="right"><a href="#Coffee_Fruit">12</a></td></tr>
+<tr><td align="left">Coffee Spice Cake,</td><td align="right"><a href="#Coffee_Spice">16</a></td></tr>
+<tr><td align="left">Cold Slaw,</td><td align="right"><a href="#Cold_Slaw">39</a></td></tr>
+<tr><td align="left">Conserve, Plum,</td><td align="right"><a href="#Plum">49</a></td></tr>
+<tr><td align="left">Cookies and Small Cakes,</td><td align="right"><a href="#Cookies_and_Small_Cakes">18-19-20</a></td></tr>
+<tr><td align="left">Corn and Rice Pone,</td><td align="right"><a href="#Pone">3</a></td></tr>
+<tr><td align="left">Corn, Boiled,</td><td align="right"><a href="#Boiled_Corn">40</a></td></tr>
+<tr><td align="left">Corn Bread,</td><td align="right"><a href="#Corn_Bread">3</a></td></tr>
+<tr><td align="left">Corn, Canned,</td><td align="right"><a href="#Beans">48</a></td></tr>
+<tr><td align="left">Corn Fritters,</td><td align="right"><a href="#Corn_Frit">10</a></td></tr>
+<tr><td align="left">Corn Gems, Green,</td><td align="right"><a href="#Corn_Gems">8</a></td></tr>
+<tr><td align="left">Corn Meal Griddle Cakes,</td><td align="right"><a href="#Corn_Griddle">9</a></td></tr>
+<tr><td align="left">Corn Meal Muffins,</td><td align="right"><a href="#Corn_Muffins">7</a></td></tr>
+<tr><td align="left">Corn Pudding,</td><td align="right"><a href="#Corn_Pud">39</a></td></tr>
+<tr><td align="left">Cottage Pudding,</td><td align="right"><a href="#Cottage_Pud">22</a></td></tr>
+<tr><td align="left">Crabs,</td><td align="right"><a href="#Page_31">31</a></td></tr>
+<tr><td align="left">Cranberry Sauce,</td><td align="right"><a href="#Cranberry_S">36</a></td></tr>
+<tr><td align="left">Cream Filling,</td><td align="right"><a href="#CREAM_FILLING">14</a></td></tr>
+<tr><td align="left">Cream Layer Cake,</td><td align="right"><a href="#Cream_Layer">14</a></td></tr>
+<tr><td align="left">Cream Loaf Cake,</td><td align="right"><a href="#Cream_Loaf">12</a></td></tr>
+<tr><td align="left">Cream Puffs,</td><td align="right"><a href="#Cream_Puffs">24</a></td></tr>
+<tr><td align="left">Cream Sauce,</td><td align="right"><a href="#Cream_Sauce">35</a></td></tr>
+<tr><td align="left">Cream Soups,</td><td align="right"><a href="#Cream_Soups">29-30</a></td></tr>
+<tr><td align="left">Creole Soup,</td><td align="right"><a href="#Creole_Soup">30</a></td></tr>
+<tr><td align="left">Croquettes,</td><td align="right"><a href="#Croquettes">37</a></td></tr>
+<tr><td align="left">Crullers,</td><td align="right"><a href="#Crullers">21</a></td></tr>
+<tr><td align="left">Currant Jelly Sauce,</td><td align="right"><a href="#Currant_Jelly">36</a></td></tr>
+<tr><td align="left">Currant Tea Cakes,</td><td align="right"><a href="#Currant_Tea">7</a></td></tr>
+<tr><td align="left">Currants, Spiced,</td><td align="right"><a href="#Spiced_Currants">49</a></td></tr>
+<tr><td align="left">Custard, Baked,</td><td align="right"><a href="#Puddings_and_Other_Desserts">22</a></td></tr>
+<tr><td align="left">Custard, Pie,</td><td align="right"><a href="#Custard_Pie">27</a></td></tr>
+<tr><td align="left">Date and Peanut Paste,</td><td align="right"><a href="#Date_Peanut">44</a></td></tr>
+<tr><td align="left">Date Bread,</td><td align="right"><a href="#Date_Bread">4</a></td></tr>
+<tr><td align="left">Date Cake, Royal,</td><td align="right"><a href="#Date_Cake">12</a></td></tr>
+<tr><td align="left">Date Muffins,</td><td align="right"><a href="#Date_Muffins">7</a></td></tr>
+<tr><td align="left">Dates, Stuffed,</td><td align="right"><a href="#Stuffed_dates">44</a></td></tr>
+<tr><td align="left">Desserts, Frozen,</td><td align="right"><a href="#Frozen_Desserts">28-29</a></td></tr>
+<tr><td align="left">Devils Food Cake,</td><td align="right"><a href="#Devils">14</a></td></tr>
+<tr><td align="left">Doughnuts,</td><td align="right"><a href="#Doughnuts">21</a></td></tr>
+<tr><td align="left">Dumplings,</td><td align="right"><a href="#Apple_Dumplings">22</a>-<a href="#Dumplings2">32</a></td></tr>
+<tr><td align="left">Eggless, Milkless, Butterless Cake,</td><td align="right"><a href="#Eggless_Milkless">11</a></td></tr>
+<tr><td align="left">Eggs,</td><td align="right"><a href="#Eggs">36-37</a></td></tr>
+<tr><td align="left">Egg Sauce for Fish,</td><td align="right"><a href="#Page_36">36</a></td></tr>
+<tr><td align="left">Fairmount Cake,</td><td align="right"><a href="#Page_13">13</a></td></tr>
+<tr><td align="left">Fig Envelopes,</td><td align="right"><a href="#Fig_Env">8</a></td></tr>
+<tr><td align="left">Fig Pudding,</td><td align="right"><a href="#Fig_Pud">25</a></td></tr>
+<tr><td align="left">Filled Cookies,</td><td align="right"><a href="#Page_20">20</a></td></tr>
+<tr><td align="left">Fireless Cookery,</td><td align="right"><a href="#Fireless_Cookery">44</a></td></tr>
+<tr><td align="left">Fish,</td><td align="right"><a href="#Fish">30-31</a></td></tr>
+<tr><td align="left">Fritters,</td><td align="right"><a href="#Fritters">9-10</a></td></tr>
+<tr><td align="left">Frosting, Ornamental,</td><td align="right"><a href="#Frosting">16</a></td></tr>
+<tr><td align="left">Fruit Cake,</td><td align="right"><a href="#Page_12">12</a></td></tr>
+<tr><td align="left">Fruit Filling,</td><td align="right"><a href="#FRUIT_FILL">15</a>-<a href="#FRUIT_FILL17">17</a></td></tr>
+<tr><td align="left">Fruit Fritters,</td><td align="right"><a href="#Fruit_Frit">9</a></td></tr>
+<tr><td align="left">Fruit Layer Cakes,</td><td align="right"><a href="#Fruit_Layer">15</a></td></tr>
+<tr><td align="left">Fruit Sauce,</td><td align="right"><a href="#Fruit_Sauce">26</a></td></tr>
+<tr><td align="left">Fruit Shortcakes,</td><td align="right"><a href="#Fruit_Shortcakes">20-21</a></td></tr>
+<tr><td align="left">Fruits, Canning,</td><td align="right"><a href="#Preserving_and_Canning">46</a></td></tr>
+<tr><td align="left">Fudge,</td><td align="right"><a href="#Fudge">44</a></td></tr>
+<tr><td align="left">Fudge Squares,</td><td align="right"><a href="#Fudgesq">20</a></td></tr>
+<tr><td align="left">Gems,</td><td align="right"><a href="#Gems">8</a></td></tr>
+<tr><td align="left">Giblet Gravy,</td><td align="right"><a href="#Giblet_Gravy">34</a></td></tr>
+<tr><td align="left">Gluten Muffins,</td><td align="right"><a href="#Gluten_Muffins">46</a></td></tr>
+<tr><td align="left">Goose Roast,</td><td align="right"><a href="#Roast_Goose">35</a></td></tr>
+<tr><td align="left">Graham Bread,</td><td align="right"><a href="#Graham_Bread">3</a></td></tr>
+<tr><td align="left">Graham Gems,</td><td align="right"><a href="#Gems">8</a></td></tr>
+<tr><td align="left">Grape Sherbet,</td><td align="right"><a href="#Grape_Sherbet">28</a></td></tr>
+<tr><td align="left">Gravy, Brown,</td><td align="right"><a href="#Brown_Sauce">36</a></td></tr>
+<tr><td align="left">Griddle Cakes and Waffles,</td><td align="right"><a href="#Griddle_Cakes_and_Waffles">8-9</a></td></tr>
+<tr><td align="left">Ham, Baked,</td><td align="right"><a href="#Baked_Ham">33</a></td></tr>
+<tr><td align="left">Ham, Scalloped with Eggs,</td><td align="right"><a href="#Page_37">37</a></td></tr>
+<tr><td align="left">Hermits,</td><td align="right"><a href="#Hermits">20</a></td></tr>
+<tr><td align="left">Hickory Nut Candy,</td><td align="right"><a href="#Hickory_Nut">44</a></td></tr>
+<tr><td align="left">Hollandaise Sauce,</td><td align="right"><a href="#Hollandaise">36</a></td></tr>
+<tr><td align="left">Honey Drop Cakes,</td><td align="right"><a href="#Honey_Drop">18</a></td></tr>
+<tr><td align="left">Horse Radish Sauce,</td><td align="right"><a href="#HorseRadish">36</a></td></tr>
+<tr><td align="left">Huckleberry or Blueberry Float,</td><td align="right"><a href="#Blueberry_Float">24</a></td></tr>
+<tr><td align="left">Huckleberry or Blueberry Muffins,</td><td align="right"><a href="#berry_Muffins">7</a></td></tr>
+<tr><td align="left">Ice Cream,</td><td align="right"><a href="#Frozen_Desserts">28</a></td></tr>
+<tr><td align="left">Icings and Fillings,</td><td align="right"><a href="#Icings_and_Fillings">16-17-18</a></td></tr>
+<tr><td align="left">Invalid Cookery,</td><td align="right"><a href="#Invalid_Cookery">45-46</a></td></tr>
+<tr><td align="left">Jams,</td><td align="right"><a href="#Jams">48</a></td></tr>
+<tr><td align="left">Jellies,</td><td align="right"><a href="#Jellies">49</a></td></tr>
+<tr><td align="left">Jelly Meringue,</td><td align="right"><a href="#Jelly_Meringue">17</a></td></tr>
+<tr><td align="left">Jelly Roll,</td><td align="right"><a href="#Jelly_Roll">25</a></td></tr>
+<tr><td align="left">Jelly Sauce,</td><td align="right"><a href="#JELLY_SAUCE">23</a></td></tr>
+<tr><td align="left">Kidney Beans with Bacon,</td><td align="right"><a href="#Kidney_Beans">38</a></td></tr>
+<tr><td align="left">Kohl-Rabi,</td><td align="right"><a href="#Lima_Beans">40</a></td></tr>
+<tr><td align="left">Lady Baltimore Cake,</td><td align="right"><a href="#Lady_Baltimore">15</a></td></tr>
+<tr><td align="left">Lamb,</td><td align="right"><a href="#Roast_Lamb">33</a></td></tr>
+<tr><td align="left">Lemon Jelly,</td><td align="right"><a href="#Lemon_Jelly">25</a></td></tr>
+<tr><td align="left">Lemon Meringue Pie,</td><td align="right"><a href="#Lemon_Meringue">26</a></td></tr>
+<tr><td align="left">Lemon or Orange Sauce,</td><td align="right"><a href="#Orange_Sauce">26</a></td></tr>
+<tr><td align="left">Lemon Sherbet,</td><td align="right"><a href="#Lemon_Sherbet">28</a></td></tr>
+<tr><td align="left">Lima Beans,</td><td align="right"><a href="#Lima_Beans">40</a></td></tr>
+<tr><td align="left">Liver and Bacon,</td><td align="right"><a href="#Liver">32</a></td></tr>
+<tr><td align="left">Lobster Salad,</td><td align="right"><a href="#Lobster_Salad">42</a></td></tr>
+<tr><td align="left">Lobsters or Crabs,</td><td align="right"><a href="#Page_31">31</a></td></tr>
+<tr><td align="left">Luncheon Dishes,</td><td align="right"><a href="#Page_38">38</a></td></tr>
+<tr><td align="left">Luncheon or Sandwich Rolls,</td><td align="right"><a href="#Sandwich_Rolls">4</a></td></tr>
+<tr><td align="left">Macaroni, Baked with Cheese,</td><td align="right"><a href="#Baked_Macaroni">38</a></td></tr>
+<tr><td align="left">Maitre D'Hotel Butter,</td><td align="right"><a href="#Maitre_D">36</a></td></tr>
+<tr><td align="left">Maple Icing,</td><td align="right"><a href="#Maple_Ice">17</a></td></tr>
+<tr><td align="left">Maple Layer Cake,</td><td align="right"><a href="#Page_15">15</a></td></tr>
+<tr><td align="left">Maple Nut Cake,</td><td align="right"><a href="#Maple_Nut">12</a></td></tr>
+<tr><td align="left">Maple Sauce,</td><td align="right"><a href="#Maple_Sauce">25</a></td></tr>
+<tr><td align="left">Marble Cake,</td><td align="right"><a href="#Page_13">13</a></td></tr>
+<tr><td align="left">Marquise Salad,</td><td align="right"><a href="#Page_42">42</a></td></tr>
+<tr><td align="left">Marshmallow Cookies,</td><td align="right"><a href="#Marshmallow_Cookies">20</a></td></tr>
+<tr><td align="left">Marshmallow Filling,</td><td align="right"><a href="#Marshmallow_Fill">17</a></td></tr>
+<tr><td align="left">Marshmallow Icing,</td><td align="right"><a href="#Devils">14</a></td></tr>
+<tr><td align="left">Mayonnaise,</td><td align="right"><a href="#Mayonnaise">41</a></td></tr>
+<tr><td align="left">Meats,</td><td align="right"><a href="#Meats">32-33-34</a>-<a href="#Roast_Meats">45</a></td></tr>
+<tr><td align="left">Meringues,</td><td align="right"><a href="#Meringues">23</a></td></tr>
+<tr><td align="left">Mince Meat,</td><td align="right"><a href="#Mince_Meat">27</a></td></tr>
+<tr><td align="left">Mince Pie,</td><td align="right"><a href="#Mince_Pie">27</a></td></tr>
+<tr><td align="left">Mint Sauce,</td><td align="right"><a href="#Mint_Sauce">36</a></td></tr>
+<tr><td align="left">Molasses Cakes,</td><td align="right"><a href="#Molasses_Cake">12</a>-<a href="#Page_19">19</a></td></tr>
+<tr><td align="left">Molasses Candy,</td><td align="right"><a href="#Molasses_Candy">43</a></td></tr>
+<tr><td align="left">Muffins,</td><td align="right"><a href="#Page_6">6-7</a>-<a href="#Gluten_Muffins">46</a></td></tr>
+<tr><td align="left">Nut and Potato Croquettes,</td><td align="right"><a href="#Potato_Croq">37</a></td></tr>
+<tr><td align="left">Nut and Raisin Bread,</td><td align="right"><a href="#Nut_and_Raisin_Bread">3</a></td></tr>
+<tr><td align="left">Nut and Raisin Rolls,</td><td align="right"><a href="#Nut_and_Raisin_Rolls">4</a></td></tr>
+<tr><td align="left">Nut Bars,</td><td align="right"><a href="#Nut_Bars">20</a></td></tr>
+<tr><td align="left">Nuts, Creamed,</td><td align="right"><a href="#Creamed_Nuts">43</a></td></tr>
+<tr><td align="left">Oatmeal Macaroons,</td><td align="right"><a href="#Oatmeal_Macaroons">20</a></td></tr>
+<tr><td align="left">Omelets,</td><td align="right"><a href="#Plain_Omelet">37</a></td></tr>
+<tr><td align="left">Onions,</td><td align="right"><a href="#Vegetables">39</a></td></tr>
+<tr><td align="left">Onion Soup,</td><td align="right"><a href="#Onion_Soup">30</a></td></tr>
+<tr><td align="left">Orange Cakes,</td><td align="right"><a href="#Orange_Cakes">18</a></td></tr>
+<tr><td align="left">Orange Filling and Icing,</td><td align="right"><a href="#ORANGE_FILL">14</a>-<a href="#Orange_Icing">17</a></td></tr>
+<tr><td align="left">Orange Layer Cake,</td><td align="right"><a href="#Orange_Layer">13</a></td></tr>
+<tr><td align="left">Orange Water Ice,</td><td align="right"><a href="#Orange_Water_Ice">29</a></td></tr>
+<tr><td align="left">Oyster Dressing,</td><td align="right"><a href="#Oyster_Dressing">34</a></td></tr>
+<tr><td align="left">Oyster Plant,</td><td align="right"><a href="#Oyster_Plant">40</a></td></tr>
+<tr><td align="left">Oysters,</td><td align="right"><a href="#Oysters">31</a></td></tr>
+<tr><td align="left">Pancakes, French,</td><td align="right"><a href="#French_Pancakes">9</a></td></tr>
+<tr><td align="left">Parker House Rolls,</td><td align="right"><a href="#Page_5">5</a></td></tr>
+<tr><td align="left">Parsnips,</td><td align="right"><a href="#Vegetables">40</a></td></tr>
+<tr><td align="left">Pastry and Pies,</td><td align="right"><a href="#Pastry_and_Pies">26-27-28</a></td></tr>
+<tr><td align="left">Patty Shells, Royal,</td><td align="right"><a href="#ROYAL_PATTY">38</a></td></tr>
+<tr><td align="left">Peaches,</td><td align="right"><a href="#Peaches">47</a>-<a href="#Pickles">49</a></td></tr>
+<tr><td align="left">Peanut Brittle,</td><td align="right"><a href="#Peanut_Brittle">43</a></td></tr>
+<tr><td align="left">Peanut Butter Bread,</td><td align="right"><a href="#Peanut_Butter">4</a></td></tr>
+<tr><td align="left">Pears,</td><td align="right"><a href="#Pears">48</a></td></tr>
+<tr><td align="left">Penuche,</td><td align="right"><a href="#Penuche">44</a></td></tr>
+<tr><td align="left">Pickles,</td><td align="right"><a href="#Pickled_Beets">39</a>-<a href="#Pickles">49</a></td></tr>
+<tr><td align="left">Pineapple Juice,</td><td align="right"><a href="#Invalid_Cookery">45</a></td></tr>
+<tr><td align="left">Planked Fish,</td><td align="right"><a href="#Planked_Fish">30</a></td></tr>
+<tr><td align="left">Plums,</td><td align="right"><a href="#Canning_Fruits">47</a>-<a href="#Plum">49</a></td></tr>
+<tr><td align="left">Poor Man's Pudding,</td><td align="right"><a href="#Poor_Mans">22</a></td></tr>
+<tr><td align="left">Popcorn, Candied,</td><td align="right"><a href="#Popcorn">43</a></td></tr>
+<tr><td align="left">Popovers,</td><td align="right"><a href="#Popovers">8</a></td></tr>
+<tr><td align="left">Potato and Nut Croquettes,</td><td align="right"><a href="#Potato_Croq">37</a></td></tr>
+<tr><td align="left">Potato Rolls,</td><td align="right"><a href="#Potato_Rolls">4</a></td></tr>
+<tr><td align="left">Potato Salad,</td><td align="right"><a href="#Potato_Salad">42</a></td></tr>
+<tr><td align="left">Potatoes, Sweet and White,</td><td align="right"><a href="#Vegetables">39-40</a></td></tr>
+<tr><td align="left">Pot Roast of Beef,</td><td align="right"><a href="#Pot_Roast_of_Beef">33</a></td></tr>
+<tr><td align="left">Poultry,</td><td align="right"><a href="#Poultry">34-35</a></td></tr>
+<tr><td align="left">Poultry Dressing,</td><td align="right"><a href="#Poultry_Dressing">34-35</a></td></tr>
+<tr><td align="left">Pound Cake,</td><td align="right"><a href="#Pound_Cake">11</a></td></tr>
+<tr><td align="left">Preserving and Canning</td><td align="right"><a href="#Preserving_and_Canning">46-49</a></td></tr>
+<tr><td align="left">Prune or Date Bread,</td><td align="right"><a href="#Date_Bread">4</a></td></tr>
+<tr><td align="left">Prune Puff,</td><td align="right"><a href="#Prune_Puff">25</a></td></tr>
+<tr><td align="left">Prunes, Stuffed,</td><td align="right"><a href="#Stuffed_dates">44</a></td></tr>
+<tr><td align="left">Puddings and Other Desserts,</td><td align="right"><a href="#Page_22">22-25</a></td></tr>
+<tr><td align="left">Pumpkin Pie,</td><td align="right"><a href="#Pumpkin_Pie">27</a></td></tr>
+<tr><td align="left">Raisin and Nut Bread,</td><td align="right"><a href="#Nut_and_Raisin_Bread">3</a></td></tr>
+<tr><td align="left">Raisin and Nut Rolls,</td><td align="right"><a href="#Nut_and_Raisin_Rolls">4</a></td></tr>
+<tr><td align="left">Raisin Drop Cakes,</td><td align="right"><a href="#Raisin_Drop">18</a></td></tr>
+<tr><td align="left">Raisin Tea Ring,</td><td align="right"><a href="#Raisin_Tea">6</a></td></tr>
+<tr><td align="left">Raspberries,</td><td align="right"><a href="#Canning_Fruits">47-48</a></td></tr>
+<tr><td align="left">Rhubarb Pie,</td><td align="right"><a href="#Rhubarb_Pie">27</a></td></tr>
+<tr><td align="left">Rice Croquettes,</td><td align="right"><a href="#Rice_Croq">37</a></td></tr>
+<tr><td align="left">Rice Griddle Cakes,</td><td align="right"><a href="#Rice_Griddle">9</a></td></tr>
+<tr><td align="left">Rice Muffins,</td><td align="right"><a href="#Rice_Muffins">7</a></td></tr>
+<tr><td align="left">Rice Pudding,</td><td align="right"><a href="#Rice_Pudding">22</a></td></tr>
+<tr><td align="left">Rolls,</td><td align="right"><a href="#Sandwich_Rolls">4-5</a></td></tr>
+<tr><td align="left">Roast Meats,</td><td align="right"><a href="#Meats">32-33</a>-<a href="#Roast_Meats">45</a></td></tr>
+<tr><td align="left">Rusks,</td><td align="right"><a href="#Page_5">5</a></td></tr>
+<tr><td align="left">Russian Dressing,</td><td align="right"><a href="#Russian">41</a></td></tr>
+<tr><td align="left">Rye Rolls,</td><td align="right"><a href="#Rye_Rolls">4</a></td></tr>
+<tr><td align="left">Salads and Salad Dressings,</td><td align="right"><a href="#Page_41">41-42</a></td></tr>
+<tr><td align="left">Sally Lunn,</td><td align="right"><a href="#Sally_Lunn">8</a></td></tr>
+<tr><td align="left">Salmon Croquettes,</td><td align="right"><a href="#Salmon_Croq">37</a></td></tr>
+<tr><td align="left">Sandwich Rolls,</td><td align="right"><a href="#Sandwich_Rolls">4</a></td></tr>
+<tr><td align="left">Sauces, Fish, Meat and Vegetable,</td><td align="right"><a href="#sav_Sauces">35-36</a></td></tr>
+<tr><td align="left">Sauces, Pudding,</td><td align="right"><a href="#JELLY_SAUCE">23</a>-<a href="#Pudding_Sauces">25-26</a></td></tr>
+<tr><td align="left">Scones,</td><td align="right"><a href="#Scones">7</a></td></tr>
+<tr><td align="left">Sea Foam Icing,</td><td align="right"><a href="#Sea_Foam">17</a></td></tr>
+<tr><td align="left">Shell Fish,</td><td align="right"><a href="#Page_31">31</a></td></tr>
+<tr><td align="left">Shortcakes,</td><td align="right"><a href="#Fruit_Shortcakes">20-21</a></td></tr>
+<tr><td align="left">Soups, Cream and from Stock,</td><td align="right"><a href="#Soups">29-30</a>-<a href="#Soupsfl">45</a></td></tr>
+<tr><td align="left">Spanish Cake,</td><td align="right"><a href="#Spanish_Cake">11</a></td></tr>
+<tr><td align="left">Spanish Cream,</td><td align="right"><a href="#Spanish_Cream">46</a></td></tr>
+<tr><td align="left">Spice Cakes,</td><td align="right"><a href="#Spice_Cakes">18</a></td></tr>
+<tr><td align="left">Spiced Currants,</td><td align="right"><a href="#Spiced_Currants">49</a></td></tr>
+<tr><td align="left">Spider Corn Bread,</td><td align="right"><a href="#Spider_Corn">3</a></td></tr>
+<tr><td align="left">Spinach,</td><td align="right"><a href="#Vegetables">39-40</a></td></tr>
+<tr><td align="left">Sponge Cake,</td><td align="right"><a href="#Sponge_Cake">15-16</a></td></tr>
+<tr><td align="left">Stewing and Boiling (Meats),</td><td align="right"><a href="#Boiling_and_Stewing">32</a></td></tr>
+<tr><td align="left">Stew with Dumplings,</td><td align="right"><a href="#Dumplings2">32</a></td></tr>
+<tr><td align="left">Strawberry Ice Cream,</td><td align="right"><a href="#Phil_Ice">28</a></td></tr>
+<tr><td align="left">Strawberry Icing,</td><td align="right"><a href="#Strawberry_Icing">17</a></td></tr>
+<tr><td align="left">Strawberry Mousse,</td><td align="right"><a href="#Page_29">29</a></td></tr>
+<tr><td align="left">Strawberry Pie,</td><td align="right"><a href="#Page_27">27</a></td></tr>
+<tr><td align="left">Strawberry Shortcakes,</td><td align="right"><a href="#Page_21">21</a></td></tr>
+<tr><td align="left">Sunshine Cake,</td><td align="right"><a href="#Sunshine_Cake">10</a></td></tr>
+<tr><td align="left">Sweetbreads, Creamed,</td><td align="right"><a href="#Creamed_Sweetbreads">34</a></td></tr>
+<tr><td align="left">Taffy, Butter,</td><td align="right"><a href="#Butter_Scotch">43</a></td></tr>
+<tr><td align="left">Tapioca Pudding,</td><td align="right"><a href="#Tapioca">22</a></td></tr>
+<tr><td align="left">Tea,</td><td align="right"><a href="#Page_43">43</a></td></tr>
+<tr><td align="left">Time-Table for Canning Fruits,</td><td align="right"><a href="#Canning_Fruits">47</a></td></tr>
+<tr><td align="left">Toast, French,</td><td align="right"><a href="#French_Toast">39</a></td></tr>
+<tr><td align="left">Tomato Catsup,</td><td align="right"><a href="#Catsup">49</a></td></tr>
+<tr><td align="left">Tomatoes and Eggs,</td><td align="right"><a href="#Toms_Eggs">38</a></td></tr>
+<tr><td align="left">Tomatoes, Baked,</td><td align="right"><a href="#Baked_Tomatoes">40</a></td></tr>
+<tr><td align="left">Tomato Pickles,</td><td align="right"><a href="#Tomato_Pickles">49</a></td></tr>
+<tr><td align="left">Tomato Sauce,</td><td align="right"><a href="#Tomato_Sauce">35</a></td></tr>
+<tr><td align="left">Tomato Soup,</td><td align="right"><a href="#Cream_Tomato">30</a></td></tr>
+<tr><td align="left">Veal, Baked with Tomato Sauce,</td><td align="right"><a href="#Baked_Veal">33</a></td></tr>
+<tr><td align="left">Veal Cutlet,</td><td align="right"><a href="#Veal_Cutlet">33</a></td></tr>
+<tr><td align="left">Vegetables,</td><td align="right"><a href="#Vegetables">38-39-40</a>-<a href="#Boiled_Meats">45</a></td></tr>
+<tr><td align="left">Vegetable Salad,</td><td align="right"><a href="#Veg_Salad">41</a></td></tr>
+<tr><td align="left">Waffles,</td><td align="right"><a href="#Waffles">9</a></td></tr>
+<tr><td align="left">Whole Wheat Biscuits,</td><td align="right"><a href="#Wheat_Biscuits">6</a></td></tr>
+<tr><td align="left">Whole Wheat Hot Cakes,</td><td align="right"><a href="#Wheat_Hot_Cakes">9</a></td></tr>
+</table></div>
+
+
+<hr style="width: 65%;">
+<h2>SOME SECRETS OF GOOD COOKING</h2>
+
+
+<p>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.</p>
+
+<p><i>Omelets</i> are improved by the addition of a small
+amount of Royal Baking Powder.</p>
+
+<p>Royal Baking Powder may be added with great
+advantage to <i>bread pudding</i>, <i>poultry dressing</i>,
+<i>stuffed</i> or <i>deviled crabs</i> and other preparations in
+which broken bread or bread crumbs are used.</p>
+
+<p><i>Icings</i> and especially Ornamental Icings are improved
+in texture and flavor by the addition of about
+a teaspoon of Royal Baking Powder.</p>
+
+<p>Instead of adding soda to keep color in green
+vegetables use Royal Baking Powder.</p>
+
+
+
+<hr style="width: 65%;"><p><span class="pagenum"><a name="Page_1" id="Page_1">[Pg 1]</a></span></p>
+<h2>Royal Baking Powder</h2>
+
+
+<p>For raising or leavening breads, biscuits, rolls, muffins, griddle
+cakes, doughnuts, cakes, pastries, puddings and other
+similar foods.</p><br>
+
+
+<p><b>Absolutely Pure and Wholesome</b></p>
+
+<p>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.</p>
+
+<p>It possesses the greatest practicable leavening strength, never
+varies in quality, and will keep fresh and perfect in all
+climates until used.</p><br>
+
+
+<p><b>The Standard for over 50 Years</b></p>
+
+<p>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.</p>
+
+<p>Only unequalled quality could create such a world-wide
+demand.</p><br>
+
+
+<p><b>Used in Leading Hotels</b></p>
+
+<p>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.</p>
+
+<p>Physicians recommend Royal Baking Powder for its wholesomeness
+and for the healthful qualities that it adds to the
+food.</p>
+
+<hr style="width: 25%;">
+
+<p><i>For Making the Finest and Most Healthful Food, Royal
+Baking Powder is Indispensable.</i></p>
+
+
+
+<hr style="width: 65%;"><p><span class="pagenum"><a name="Page_2" id="Page_2"></a>[Pg 2]</span></p>
+<h2>GENERAL SUGGESTIONS</h2>
+
+<hr style="width: 25%;">
+
+<p>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.</p>
+
+
+<h3>MEASUREMENTS</h3>
+
+<p>All measurements for all materials called for in the
+recipes in this book are level.</p>
+
+<p>The standard measuring cup holds one-half pint and is
+divided into fourths and thirds.</p>
+
+<p>To make level measurements fill cup or spoon and
+scrape off excess with back of knife.</p>
+
+<p>One-half spoon is measured lengthwise of spoon.</p>
+
+<p>Sift flour before measuring.</p>
+
+
+<h3>BAKING</h3>
+
+<p>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.</p>
+
+<p>Biscuits and pastry require a hot oven; cakes, a moderate
+oven.</p>
+
+<p>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.</p>
+
+<hr style="width: 25%;">
+
+<h3>TABLE OF EQUIVALENT WEIGHTS AND MEASURES</h3>
+
+
+<div class="center">
+<table border="0" cellpadding="4" cellspacing="0" summary="">
+<tr><td align="Right">1</td><td align="left">saltspoon</td><td align="center">=</td><td align="left"> 1/4 teaspoon</td></tr>
+<tr><td align="Right">3</td><td align="left">teaspoons</td><td align="center">=</td><td align="left"> 1 tablespoon</td></tr>
+<tr><td align="Right">16</td><td align="left">tablespoons</td><td align="center">=</td><td align="left"> 1 cup</td></tr>
+<tr><td align="Right">2</td><td align="left">cups</td><td align="center">=</td><td align="left"> 1 pint</td></tr>
+<tr><td align="Right">2</td><td align="left">pints</td><td align="center">=</td><td align="left"> 1 quart</td></tr>
+<tr><td align="Right">4</td><td align="left">cups</td><td align="center">=</td><td align="left"> 1 quart</td></tr>
+<tr><td align="Right">2</td><td align="left">cups granulated sugar</td><td align="center">=</td><td align="left"> 1 pound</td></tr>
+<tr><td align="Right">4</td><td align="left">cups flour</td><td align="center">=</td><td align="left"> 1 pound</td></tr>
+<tr><td align="Right">2</td><td align="left">cups butter</td><td align="center">=</td><td align="left"> 1 pound</td></tr>
+<tr><td align="Right">2</td><td align="left">tablespoons butter</td><td align="center">=</td><td align="left"> 1 ounce</td></tr>
+<tr><td align="Right">2</td><td align="left">tablespoons liquid</td><td align="center">=</td><td align="left"> 1 ounce</td></tr>
+<tr><td align="Right">4</td><td align="left">tablespoons flour</td><td align="center">=</td><td align="left"> 1 ounce</td></tr>
+<tr><td align="Right">1</td><td align="left">square unsweetened chocolate</td><td align="center">=</td><td align="left"> 1 ounce</td></tr>
+</table></div>
+
+<p><i>All measurements are level. Four level teaspoons of baking powder
+about equal one heaping teaspoon as heretofore used.</i></p>
+
+<p>[Note: The following 6 lines are notes at the top of pages which are
+repeated throughout the original book.]</p>
+
+<p>Royal Baking Powder Contains No Alum</p>
+
+<p>Royal Baking Powder Is Absolutely Pure</p>
+
+<p>Royal Baking Powder Leaves No Bitter Taste</p>
+
+<p>Royal is Made from Cream of Tartar</p>
+
+<p>Royal Baking Powder Never Disturbs Digestion</p>
+
+<p>Bake it with Royal and be Sure</p>
+
+
+
+<hr style="width: 65%;"><p><span class="pagenum">[Pg 3]</span></p>
+<h2><a name="Bread_and_Rolls" id="Bread_and_Rolls"></a>Bread and Rolls</h2>
+
+
+<p>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.</p>
+
+<p>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.</p>
+
+
+<h3>Royal Baking Powder Bread</h3>
+
+<blockquote>
+4 cups flour<br>
+1 teaspoon salt<br>
+1 tablespoon sugar<br>
+7 teaspoons Royal Baking Powder<br>
+1 medium-sized, cold boiled potato<br>
+milk (water may be used)
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Boston_Brown" id="Boston_Brown"></a>Boston Brown Bread</h3>
+
+<blockquote>
+1 cup entire wheat or graham flour<br>
+1 cup corn meal<br>
+1 cup rye meal or ground rolled oats<br>
+5 teaspoons Royal Baking Powder<br>
+1 teaspoon salt<br>
+3/4 cup molasses<br>
+1-1/3 cups milk
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Spider_Corn" id="Spider_Corn"></a>Spider Corn Bread</h3>
+
+<blockquote>
+1 egg<br>
+1-3/4 cups milk<br>
+1 cup corn meal<br>
+1/3 cup flour<br>
+2 tablespoons sugar<br>
+1 teaspoon salt<br>
+2 teaspoons Royal Baking Powder<br>
+1 tablespoon shortening
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Corn_Bread" id="Corn_Bread"></a>Corn Bread</h3>
+
+<blockquote>
+1 cup corn meal<br>
+1 cup flour<br>
+4 teaspoons Royal Baking Powder<br>
+3 tablespoons sugar<br>
+1 teaspoon salt<br>
+1-1/2 cups milk<br>
+2 tablespoons melted shortening<br>
+1 egg
+</blockquote>
+
+<p>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.</p>
+
+
+<h3>Corn and Rice <a name="Pone" id="Pone"></a>Pone</h3>
+
+<blockquote>
+2 cups corn meal<br>
+5 teaspoons Royal Baking Powder<br>
+1 teaspoon salt<br>
+3 eggs<br>
+2-1/4 cups milk<br>
+4 tablespoons melted shortening<br>
+1 cup boiled rice
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Graham_Bread" id="Graham_Bread"></a>Graham Bread</h3>
+
+<blockquote>
+1-1/2 cups flour<br>
+1-1/2 cups graham flour<br>
+4 teaspoons Royal Baking Powder<br>
+1 teaspoon salt<br>
+1 tablespoon melted shortening<br>
+1 egg<br>
+1-1/2 cups liquid (1/2 water and 1/2 milk)<br>
+2 tablespoons sugar or molasses
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Nut_and_Raisin_Bread" id="Nut_and_Raisin_Bread"></a>Nut and Raisin Bread</h3>
+
+<blockquote>
+1-1/2 cups flour<br>
+2 cups graham flour<br>
+1/2 cup corn meal<br>
+1/2 cup brown sugar<br>
+1 teaspoon salt<br>
+4 teaspoons Royal Baking Powder<br>
+3/4 cup chopped nuts<br>
+1 cup ground raisins<br>
+2 cups milk<br>
+1/2 cup molasses<br>
+1/4 teaspoon soda
+</blockquote>
+
+<p>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.</p>
+
+<p><span class="pagenum">[Pg 4]</span></p>
+<h3><a name="Peanut_Butter" id="Peanut_Butter"></a>Peanut Butter Bread</h3>
+
+<blockquote>
+2 cups flour<br>
+4 teaspoons Royal Baking Powder<br>
+1 teaspoon salt<br>
+1/2 cup sugar<br>
+2/3 cup peanut butter<br>
+1 cup milk
+</blockquote>
+
+<p>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.</p>
+
+
+<h3>Prune or <a name="Date_Bread" id="Date_Bread"></a>Date Bread</h3>
+
+<blockquote>
+1 cup prunes or dates<br>
+2-1/2 cups graham flour or 1 cup flour and 1-1/2 cups graham flour<br>
+1/4 cup sugar<br>
+1 teaspoon salt<br>
+4 teaspoons Royal Baking Powder<br>
+1 cup milk<br>
+1 tablespoon melted shortening
+</blockquote>
+
+<p>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.</p>
+
+
+<h3>Luncheon or <a name="Sandwich_Rolls" id="Sandwich_Rolls"></a>Sandwich Rolls</h3>
+
+<blockquote>
+4 cups flour<br>
+1 teaspoon salt<br>
+6 teaspoons Royal Baking Powder<br>
+1 tablespoon shortening<br>
+1-1/2 cups milk
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Rye_Rolls" id="Rye_Rolls"></a>Rye Rolls</h3>
+
+<blockquote>
+4 cups rye flour<br>
+1 teaspoon salt<br>
+6 teaspoons Royal Baking Powder<br>
+1-1/2 cups milk<br>
+1 tablespoon shortening
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Potato_Rolls" id="Potato_Rolls"></a>Potato Rolls</h3>
+
+<blockquote>
+4 cups flour<br>
+1 teaspoon salt<br>
+1 tablespoon sugar<br>
+7 teaspoons Royal Baking Powder<br>
+2 medium-sized cold, boiled potatoes<br>
+water or milk
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Nut_and_Raisin_Rolls" id="Nut_and_Raisin_Rolls"></a>Nut and Raisin Rolls</h3>
+
+<blockquote>
+2-1/2 cups flour<br>
+4 teaspoons Royal Baking Powder<br>
+1/2 teaspoon salt<br>
+1 tablespoon sugar<br>
+5 tablespoons shortening<br>
+1 egg<br>
+2/3 cup milk<br>
+butter<br>
+raisins<br>
+chopped nuts<br>
+1/2 cup sugar
+</blockquote>
+
+<p>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.</p>
+<p><span class="pagenum"><a name="Page_5" id="Page_5">[Pg 5]</a></span></p>
+
+<h3>Parker House Rolls</h3>
+
+<blockquote>
+4 cups flour<br>
+1 teaspoon salt<br>
+6 teaspoons Royal Baking Powder<br>
+2-4 tablespoons shortening<br>
+1-1/2 cups milk
+</blockquote>
+
+<p>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.</p>
+
+
+<h3>Rusks</h3>
+
+<blockquote>
+2-1/4 cups flour<br>
+1/2 teaspoon salt<br>
+2 tablespoons maple or brown sugar<br>
+4 teaspoons Royal Baking Powder<br>
+1/4 teaspoon nutmeg<br>
+3/4 teaspoon cinnamon<br>
+1 egg<br>
+1/3 to 2/3 cup water<br>
+2 tablespoons shortening
+</blockquote>
+
+<p>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.</p>
+
+<p>For hot cross buns, with sharp knife
+make deep cross cuts; brush with butter,
+sprinkle with sugar and bake.</p>
+
+
+<h3>Royal <a name="Cinnamon_Buns" id="Cinnamon_Buns"></a>Cinnamon Buns</h3>
+
+<blockquote>
+2-1/4 cups flour<br>
+1 teaspoon salt<br>
+4 teaspoons Royal Baking Powder<br>
+2 tablespoons shortening<br>
+1 egg<br>
+1/2 cup water<br>
+1/2 cup sugar<br>
+2 teaspoons cinnamon<br>
+4 tablespoons seeded raisins
+</blockquote>
+
+<p>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.</p>
+
+
+<h3>Brown Sugar Buns</h3>
+
+<blockquote>
+2 cups flour<br>
+4 teaspoons Royal Baking Powder<br>
+1/2 teaspoon salt<br>
+1 tablespoon shortening<br>
+1/2 cup milk<br>
+1 tablespoon butter<br>
+1 cup brown sugar
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Coffee_Cake" id="Coffee_Cake"></a>Coffee Cake</h3>
+
+<blockquote>
+2 cups flour<br>
+1/2 teaspoon salt<br>
+3 tablespoons sugar<br>
+4 teaspoons Royal Baking Powder<br>
+2 tablespoons shortening<br>
+2/3 cup milk
+</blockquote>
+
+<p>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.</p>
+
+<p class="center smaller">TOP MIXTURE</p>
+
+<blockquote>
+2 tablespoons flour<br>
+1 tablespoon cinnamon<br>
+3 tablespoons sugar<br>
+3 tablespoons shortening
+</blockquote>
+
+<p>Mix dry ingredients; rub in shortening
+and spread thickly over top of dough before
+baking.</p>
+
+
+<h3>Royal Individual Coffee Cakes</h3>
+
+<blockquote>
+2 cups flour<br>
+3/4 teaspoon salt<br>
+4 tablespoons sugar<br>
+3 teaspoons Royal Baking Powder<br>
+4 tablespoons shortening<br>
+1 egg<br>
+1/2 cup milk
+</blockquote>
+
+<p>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.</p>
+<p><span class="pagenum"><a name="Page_6" id="Page_6">[Pg 6]</a></span></p>
+
+
+<h3><a name="Raisin_Tea" id="Raisin_Tea"></a>Raisin Tea Ring</h3>
+
+<blockquote>
+3 cups flour<br>
+6 tablespoons sugar<br>
+4 teaspoons Royal Baking Powder<br>
+1 teaspoon salt<br>
+1/2 to 3/4 cup milk<br>
+3 tablespoons shortening<br>
+1 egg<br>
+1 cup raisins, washed, drained and floured<br>
+1/2 cup chopped nuts
+</blockquote>
+
+<p>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.</p>
+
+
+
+<hr style="width: 65%;">
+<h2><a name="Biscuits_and_Muffins" id="Biscuits_and_Muffins"></a>Biscuits and Muffins</h2>
+
+
+<p>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.</p>
+
+
+<h3>Biscuits</h3>
+
+<blockquote>
+2 cups flour<br>
+4 teaspoons Royal Baking Powder<br>
+1/2 teaspoon salt<br>
+2 tablespoons shortening<br>
+3/4 cup milk or half milk and half water
+</blockquote>
+
+<p>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.</p>
+
+
+<h3>Emergency or Drop Biscuits</h3>
+
+<p>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.</p>
+
+
+<h3>Whole <a name="Wheat_Biscuits" id="Wheat_Biscuits"></a>Wheat or Health Biscuits</h3>
+
+<blockquote>
+2 cups whole wheat flour<br>
+3/4 teaspoon salt<br>
+4 teaspoons Royal Baking Powder<br>
+2 teaspoons shortening<br>
+1 cup milk<br>
+4 tablespoons cut raisins
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Bran_Biscuits" id="Bran_Biscuits"></a>Bran Biscuits</h3>
+
+<blockquote>
+1/2 cup bran<br>
+1-1/2 cups flour<br>
+5 teaspoons Royal Baking Powder<br>
+3/4 teaspoon salt<br>
+3 tablespoons sugar<br>
+1/2 cup water<br>
+2 tablespoons melted shortening<br>
+</blockquote>
+
+<p>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.</p>
+
+
+<h3>Cheese Biscuits</h3>
+
+<blockquote>
+1-1/2 cups flour<br>
+2 teaspoons Royal Baking Powder<br>
+1/4 teaspoon salt<br>
+1 teaspoon shortening<br>
+6 tablespoons grated cheese<br>
+5/8 cup milk
+</blockquote>
+
+<p>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.</p>
+
+
+<h3>Tea Biscuits</h3>
+
+<blockquote>
+2 cups flour<br>
+3 teaspoons Royal Baking Powder<br>
+1/2 teaspoon salt<br>
+1 tablespoon sugar<br>
+1 egg<br>
+2 tablespoons shortening<br>
+1/3 cup water
+</blockquote>
+
+<p>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.</p>
+
+
+<h3>Muffins</h3>
+
+<blockquote>
+2 cups flour<br>
+3 teaspoons Royal Baking Powder<br>
+1 tablespoon sugar<br>
+1/2 teaspoon salt<br>
+1 cup milk<br>
+2 eggs<br>
+1 tablespoon shortening
+</blockquote>
+
+<p>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.</p>
+<p><span class="pagenum">[Pg 7]</span></p>
+
+
+<h3>Blueberry or Huckle<a name="berry_Muffins" id="berry_Muffins"></a>berry Muffins</h3>
+
+<blockquote>
+2 cups flour<br>
+3 teaspoons Royal Baking Powder<br>
+1 teaspoon salt<br>
+1 tablespoon sugar<br>
+3/4 cup milk<br>
+2 eggs<br>
+1 tablespoon shortening<br>
+1 cup berries
+</blockquote>
+
+<p>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.</p>
+
+
+<h3>Cereal Muffins</h3>
+
+<blockquote>
+1/2 cup cooked hominy, oatmeal or other cereal<br>
+1/2 teaspoon salt<br>
+1-1/2 tablespoons shortening<br>
+1 egg<br>
+1/2 cup milk<br>
+1 cup flour<br>
+1/2 cup corn meal<br>
+4 teaspoons Royal Baking Powder
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Corn_Muffins" id="Corn_Muffins"></a>Corn Meal Muffins</h3>
+
+<blockquote>
+3/4 cup corn meal<br>
+1-1/4 cups flour<br>
+4 teaspoons Royal Baking Powder<br>
+1/2 teaspoon salt<br>
+2 tablespoons sugar<br>
+1 cup milk<br>
+2 tablespoons shortening<br>
+1 egg
+</blockquote>
+
+<p>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.</p>
+
+
+<h3>Crumb Muffins</h3>
+
+<blockquote>
+2 cups stale bread crumbs<br>
+1-1/4 cups milk<br>
+1 cup flour<br>
+2 teaspoons Royal Baking Powder<br>
+1/2 teaspoon salt<br>
+2 eggs<br>
+1 tablespoon shortening
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Rice_Muffins" id="Rice_Muffins"></a>Rice Muffins</h3>
+
+<blockquote>
+1 cup flour<br>
+2 teaspoons Royal Baking Powder<br>
+1/2 teaspoon salt<br>
+1 tablespoon sugar<br>
+2/3 cup milk<br>
+1 egg<br>
+1 tablespoon shortening<br>
+1 cup cold boiled rice
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Date_Muffins" id="Date_Muffins"></a>Date Muffins</h3>
+
+<blockquote>
+1/3 cup butter<br>
+1 egg<br>
+2 cups flour<br>
+2 teaspoons Royal Baking Powder<br>
+1/2 teaspoon salt<br>
+3/4 cup milk<br>
+1/2 pound dates
+</blockquote>
+
+<p>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.</p>
+
+<p>For sweet muffins sift 1/4 cup sugar
+with dry ingredients.</p>
+
+
+<h3><a name="Scones" id="Scones"></a>Scones</h3>
+
+<blockquote>
+2 cups flour<br>
+3 teaspoons Royal Baking Powder<br>
+1 teaspoon salt<br>
+2 tablespoons sugar<br>
+2 tablespoons shortening<br>
+2 eggs<br>
+1/3 cup milk
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Currant_Tea" id="Currant_Tea"></a>Currant Tea Cakes</h3>
+
+<blockquote>
+2 cups flour<br>
+3 teaspoons Royal Baking Powder<br>
+1/2 cup sugar<br>
+3/4 teaspoon salt<br>
+1 cup milk<br>
+1 egg<br>
+2 tablespoons shortening<br>
+1/2 cup currants
+</blockquote>
+
+<p>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.</p>
+<p><span class="pagenum">[Pg 8]</span></p>
+
+
+<h3><a name="Popovers" id="Popovers"></a>Popovers</h3>
+
+<blockquote>
+2 cups flour<br>
+1/2 teaspoon salt<br>
+2 eggs<br>
+2 cups milk
+</blockquote>
+
+<p>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.</p>
+
+
+<h3>Graham <a name="Gems" id="Gems"></a>Gems</h3>
+
+<blockquote>
+1 cup graham flour<br>
+1 cup flour<br>
+3/4 teaspoon salt<br>
+4 teaspoons Royal Baking Powder<br>
+1 cup milk<br>
+1 egg<br>
+2 tablespoons molasses or sugar<br>
+3 tablespoons shortening
+</blockquote>
+
+<p>Mix together dry ingredients; add milk,
+beaten egg, molasses and melted shortening.
+Bake in greased gem pans in hot
+oven about 25 minutes.</p>
+
+
+<h3>Green <a name="Corn_Gems" id="Corn_Gems"></a>Corn Gems</h3>
+
+<blockquote>
+2 cups green corn put through food chopper<br>
+1/4 cup milk, or 1/2 cup if corn is dry<br>
+2 eggs<br>
+2 cups flour<br>
+3 teaspoons Royal Baking Powder<br>
+1 teaspoon salt<br>
+1/8 teaspoon pepper
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Fig_Env" id="Fig_Env"></a>Fig Envelopes</h3>
+
+<blockquote>
+2 cups flour<br>
+3 teaspoons Royal Baking Powder<br>
+1/2 teaspoon salt<br>
+2 tablespoons sugar<br>
+2 teaspoons shortening<br>
+2/3 cup milk<br>
+1 cup chopped figs<br>
+1 egg
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Sally_Lunn" id="Sally_Lunn"></a>Sally Lunn</h3>
+
+<blockquote>
+2 cups flour<br>
+3 teaspoons Royal Baking Powder<br>
+1 teaspoon salt<br>
+1 tablespoon sugar<br>
+3/4 cup milk<br>
+2 eggs<br>
+2 tablespoons shortening
+</blockquote>
+
+<p>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.</p>
+
+
+
+<hr style="width: 65%;">
+<h2><a name="Griddle_Cakes_and_Waffles" id="Griddle_Cakes_and_Waffles"></a>Griddle Cakes and Waffles</h2>
+
+
+<p>Griddle cakes, as made today with
+Royal Baking Powder have become
+most popular. Properly made they are
+delicious, healthful, appetizing and nutritious.</p>
+
+<p>The batter must be thin. The cakes
+should be small and not top thick&mdash;about
+one-eighth inch when baked.</p>
+
+<p>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.</p>
+
+
+<h3>Royal Hot Griddle Cakes</h3>
+
+<blockquote>
+2 cups flour<br>
+1/2 teaspoon salt<br>
+5 teaspoons Royal Baking Powder<br>
+1-1/2 cups milk<br>
+2 tablespoons shortening
+</blockquote>
+
+<p>Mix and sift dry ingredients; add milk
+and melted shortening; beat well. Bake
+on slightly greased hot griddle.</p>
+
+
+<h3>Griddle Cakes with Eggs</h3>
+
+<blockquote>
+1-3/4 cups flour<br>
+1/2 teaspoon salt<br>
+3 teaspoons Royal Baking Powder<br>
+2 eggs<br>
+1-1/2 cups milk<br>
+1 tablespoon shortening
+</blockquote>
+
+<p>Mix and sift dry ingredients; add beaten
+eggs, milk and melted shortening; mix
+well. Bake on slightly greased hot griddle
+turning only once.</p>
+
+
+<h3><a name="Buckwheat_Cakes" id="Buckwheat_Cakes"></a>Buckwheat Cakes</h3>
+
+<blockquote>
+2 cups buckwheat flour<br>
+1 cup flour<br>
+6 teaspoons Royal Baking Powder<br>
+1-1/2 teaspoons salt<br>
+2-1/2 cups milk or milk and water<br>
+1 tablespoon molasses<br>
+1 tablespoon melted shortening
+</blockquote>
+
+<p>Sift together flours, baking powder
+and salt; add molasses and shortening to
+liquid; beat well. Bake on hot slightly
+greased griddle turning only once.</p><p><span class="pagenum">[Pg 9]</span></p>
+
+
+<h3><a name="Corn_Griddle" id="Corn_Griddle"></a>Corn Meal Griddle Cakes</h3>
+
+<blockquote>
+1-1/3 cups corn meal<br>
+1-1/2 cups boiling water<br>
+1 tablespoon shortening<br>
+3/4 cup milk<br>
+1 tablespoon molasses<br>
+2/3 cup flour<br>
+1 teaspoon salt<br>
+4 teaspoons Royal Baking Powder
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Rice_Griddle" id="Rice_Griddle"></a>Rice Griddle Cakes</h3>
+
+<blockquote>
+1 cup boiled rice<br>
+1 cup milk<br>
+1 tablespoon shortening<br>
+1 teaspoon salt<br>
+1 egg<br>
+1 cup flour<br>
+2 teaspoons Royal Baking Powder
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="French_Pancakes" id="French_Pancakes"></a>French Pancakes</h3>
+
+<blockquote>
+1 cup flour<br>
+2 teaspoons Royal Baking Powder<br>
+1/2 teaspoon salt<br>
+2 eggs<br>
+1 tablespoon sugar<br>
+2 cups milk<br>
+1/2 cup cream<br>
+jam<br>
+powdered sugar
+</blockquote>
+
+<p>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.</p>
+
+
+<h3>Whole <a name="Wheat_Hot_Cakes" id="Wheat_Hot_Cakes"></a>Wheat Hot Cakes</h3>
+
+<blockquote>
+2 cups whole wheat flour<br>
+4 teaspoons Royal Baking Powder<br>
+1/2 teaspoon salt<br>
+1-3/4 cups milk<br>
+1 teaspoon molasses<br>
+1 tablespoon melted shortening<br>
+2 eggs
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Waffles" id="Waffles"></a>Waffles</h3>
+
+<blockquote>
+2 cups flour<br>
+4 teaspoons Royal Baking Powder<br>
+3/4 teaspoon salt<br>
+1-3/4 cups milk<br>
+2 eggs<br>
+1 tablespoon melted shortening
+</blockquote>
+
+<p>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.</p>
+
+
+
+<hr style="width: 65%;">
+<h2><a name="Fritters" id="Fritters"></a>Fritters</h2>
+
+
+<p>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.</p>
+
+<p>Fritters should be fried in deep fat,
+hot enough to brown a piece of bread
+in 60 seconds.</p>
+
+
+<h3>Plain Fritter Batter</h3>
+
+<blockquote>
+1 cup flour<br>
+1-1/2 teaspoons Royal Baking Powder<br>
+1/4 teaspoon salt<br>
+1 egg<br>
+2/3 cup milk
+</blockquote>
+
+<p>Sift dry ingredients together; add
+beaten egg and milk; beat until smooth.</p>
+
+
+<h3><a name="Apple_Fritters" id="Apple_Fritters"></a>Apple Fritters</h3>
+
+<blockquote>
+4 large apples<br>
+2 tablespoons powdered sugar<br>
+1 tablespoon lemon juice
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Fruit_Frit" id="Fruit_Frit"></a>Fruit Fritters</h3>
+
+<p>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.</p><p><span class="pagenum"><a name="Page_10" id="Page_10">[Pg 10]</a></span></p>
+
+
+<h3>Banana Fritters</h3>
+
+<blockquote>
+1 cup flour<br>
+2 teaspoons Royal Baking Powder<br>
+1 tablespoon powdered sugar<br>
+1/4 teaspoon salt<br>
+1 egg<br>
+1/4 cup milk<br>
+1 tablespoon lemon juice<br>
+3 bananas
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Corn_Frit" id="Corn_Frit"></a>Corn Fritters</h3>
+
+<blockquote>
+1/2 cup milk<br>
+2 cups cooked corn<br>
+1-1/2 cups flour<br>
+1 teaspoon salt<br>
+1/3 teaspoon pepper<br>
+2 teaspoons Royal Baking Powder<br>
+1 tablespoon melted shortening<br>
+2 eggs
+</blockquote>
+
+<p>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.</p>
+
+<p>If fried in deep fat make batter stiffer
+by adding 1/2 cup flour and 1 teaspoon
+Royal Baking Powder.</p>
+
+
+<h3><a name="Clam_Frit" id="Clam_Frit"></a>Clam Fritters</h3>
+
+<blockquote>
+1-1/2 cups flour<br>
+2 teaspoons Royal Baking Powder<br>
+1/2 teaspoon salt<br>
+1/3 teaspoon pepper<br>
+1/3 teaspoon paprika<br>
+1/2 cup milk or clam juice<br>
+2 eggs<br>
+1-1/2 teaspoons grated onion<br>
+1 teaspoon melted shortening<br>
+10 clams
+</blockquote>
+
+<p>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.</p>
+
+
+
+<hr style="width: 65%;">
+<h2><a name="Cake" id="Cake"></a>Cake</h2>
+
+
+<p>In no department of cookery is Royal
+Baking Powder of more use and importance
+than in making fine cake.</p>
+
+<p>Where fewer eggs are used, increase
+the amount of Royal Baking Powder
+about one teaspoon for each egg omitted.</p>
+
+<p>If an unsalted shortening is used take
+slightly less and add a small quantity of
+salt.</p>
+
+<p>Sift flour before measuring.</p>
+
+<p>The baking of cake is of primary importance.
+Regulate the oven before putting
+materials together. See general suggestions,
+<a href="#Page_2">page 2</a>.</p>
+
+
+<h3>Plain Cake</h3>
+
+<blockquote>
+1/4 cup shortening<br>
+1 cup sugar<br>
+1 egg<br>
+1 teaspoon vanilla extract<br>
+1 cup milk<br>
+2 cups flour<br>
+3 teaspoons Royal Baking Powder<br>
+1/2 teaspoon salt
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Sunshine_Cake" id="Sunshine_Cake"></a>Sunshine Cake</h3>
+
+<blockquote>
+3 tablespoons shortening<br>
+3/4 cup sugar<br>
+yolks of 3 eggs<br>
+1 teaspoon flavoring extract<br>
+1-1/2 cups flour<br>
+3 teaspoons Royal Baking Powder<br>
+1/2 cup milk
+</blockquote>
+
+<p>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, <a href="#White_Icing">page 16</a>.</p>
+
+<blockquote><i>Note</i>&mdash;This is an excellent cake to make
+in combination with the following
+Three-Egg Angel Cake. Only three
+eggs are required for both.</blockquote>
+
+
+<h3>Three-Egg <a name="Angel_Cake" id="Angel_Cake"></a>Angel Cake</h3>
+
+<blockquote>
+1 cup sugar.<br>
+1-1/3 cups flour<br>
+1/2 teaspoon cream of tartar<br>
+3 teaspoons Royal Baking Powder<br>
+1/3 teaspoon salt<br>
+2/3 cup scalded milk<br>
+1 teaspoon almond or vanilla extract<br>
+whites of 3 eggs
+</blockquote>
+
+<p class="smaller center">METHOD I</p>
+
+<p>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, <a href="#White_Icing">page 16</a>.</p><p><span class="pagenum">[Pg 11]</span></p>
+
+<p class="smaller center">METHOD II</p>
+
+<p>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, <a href="#White_Icing">page 16</a>.</p>
+
+
+<h3>Angel Cake</h3>
+
+<blockquote>
+whites of 8 eggs<br>
+1 teaspoon cream of tartar<br>
+3/4 cup granulated sugar<br>
+1/4 teaspoon salt<br>
+1 teaspoon Royal Baking Powder<br>
+3/4 cup flour<br>
+1 teaspoon vanilla extract
+</blockquote>
+
+<p>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, <a href="#White_Icing">page 16</a>.</p>
+
+
+<h3><a name="Spanish_Cake" id="Spanish_Cake"></a>Spanish Cake</h3>
+
+<blockquote>
+1/2 cup shortening<br>
+1 cup sugar<br>
+2 eggs<br>
+1-3/4 cups flour<br>
+3 teaspoons Royal Baking Powder<br>
+1 teaspoon cinnamon<br>
+1/2 cup milk
+</blockquote>
+
+<p>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, <a href="#Icings_and_Fillings">page 16</a>.</p>
+
+
+<h3><a name="Brides_Cake" id="Brides_Cake"></a>Bride's Cake</h3>
+
+<blockquote>
+1 cup shortening<br>
+2 cups sugar<br>
+1 teaspoon almond or vanilla extract<br>
+3/4 cup milk<br>
+3-1/2 cups flour<br>
+3 teaspoons Royal Baking Powder<br>
+whites of six eggs
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Eggless_Milkless" id="Eggless_Milkless"></a>Eggless, Milkless, Butterless Cake</h3>
+
+<blockquote>
+1 cup brown sugar<br>
+1-1/4 cups water<br>
+1 cup seeded raisins<br>
+2 ounces citron, cut fine<br>
+1/3 cup shortening<br>
+1/2 teaspoon salt<br>
+1 teaspoon nutmeg<br>
+1 teaspoon cinnamon<br>
+2 cups flour<br>
+5 teaspoons Royal Baking Powder
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Chocolate_Cake" id="Chocolate_Cake"></a>Chocolate Cake</h3>
+
+<blockquote>
+3 squares unsweetened chocolate<br>
+2 tablespoons sugar<br>
+1-1/2 tablespoons milk<br>
+4 tablespoons shortening<br>
+1 cup sugar<br>
+2 eggs<br>
+2/3 cup milk<br>
+1-1/3 cups flour<br>
+2 teaspoons Royal Baking Powder<br>
+1/8 teaspoon salt
+</blockquote>
+
+<p>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,
+<a href="#White_Icing">page 16</a>.</p>
+
+
+<h3><a name="Pound_Cake" id="Pound_Cake"></a>Pound Cake</h3>
+
+<blockquote>
+1 cup butter<br>
+1 cup sugar<br>
+1 teaspoon vanilla extract<br>
+1 teaspoon lemon extract<br>
+5 eggs<br>
+2 cups flour<br>
+1 teaspoon Royal Baking Powder<br>
+Reserve 2 egg whites for icing
+</blockquote>
+
+<p>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, <a href="#Frosting">page 16</a>, made with the two
+remaining egg whites.</p><p><span class="pagenum"><a name="Page_12" id="Page_12">[Pg 12]</a></span></p>
+
+
+<h3>Rich Fruit Cake</h3>
+
+<blockquote>
+2 cups shortening<br>
+2 cups sugar<br>
+6 eggs<br>
+4 cups seeded raisins<br>
+4 cups currants<br>
+4 cups flour<br>
+1 cup shelled almonds<br>
+2 tablespoons orange peel<br>
+2 tablespoons lemon peel<br>
+2 cups sliced citron<br>
+1 cup grape juice<br>
+2 teaspoons cinnamon<br>
+1/2 teaspoon grated nutmeg<br>
+1/2 teaspoon ground mace<br>
+1/4 teaspoon allspice<br>
+1/2 teaspoon cloves<br>
+1/2 teaspoon salt<br>
+4 teaspoons Royal Baking Powder
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Coffee_Fruit" id="Coffee_Fruit"></a>Coffee Fruit Cake</h3>
+
+<blockquote>
+1/2 cup shortening<br>
+1 cup light brown sugar<br>
+2 eggs<br>
+1/4 cup strong coffee<br>
+1/3 cup rich milk or cream<br>
+1-3/4 cups flour<br>
+3 teaspoons Royal Baking Powder<br>
+1/2 lb. raisins<br>
+1/8 lb. sliced citron<br>
+1/4 lb. figs, cut in strips
+</blockquote>
+
+<p>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.</p>
+
+
+<h3>Royal <a name="Date_Cake" id="Date_Cake"></a>Date Cake</h3>
+
+<blockquote>
+1 cup boiling water<br>
+1 lb. stoned and cut dates<br>
+3/4 cup brown sugar<br>
+2 tablespoons shortening<br>
+1 square melted chocolate<br>
+1 egg<br>
+2 teaspoons Royal Baking Powder<br>
+1/4 teaspoon salt<br>
+1-3/4 cups flour<br>
+3/4 cup chopped pecan nuts
+</blockquote>
+
+<p>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.</p>
+
+
+<h3>Royal <a name="Cream_Loaf" id="Cream_Loaf"></a>Cream Loaf Cake</h3>
+
+<blockquote>
+1/2 cup shortening<br>
+1 cup sugar<br>
+2 eggs<br>
+1 teaspoon lemon extract<br>
+1/2 cup rich milk or thin cream<br>
+1 cup flour<br>
+1/2 cup corn starch<br>
+3 teaspoons Royal Baking Powder
+</blockquote>
+
+<p>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, <a href="#Frosting">page 16</a>.</p>
+
+
+<h3><a name="Maple_Nut" id="Maple_Nut"></a>Maple Nut Cake</h3>
+
+<blockquote>
+1/3 cup shortening<br>
+1 cup light brown sugar<br>
+2 eggs<br>
+1 teaspoon vanilla extract<br>
+1/2 cup milk<br>
+1-1/2 cups flour<br>
+1/4 teaspoon salt<br>
+2 teaspoons Royal Baking Powder<br>
+1 cup chopped nuts&mdash;preferably pecans
+</blockquote>
+
+<p>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
+<a href="#Maple_Ice">page 17</a>. While still soft sprinkle with
+chopped nuts.</p>
+
+
+<h3>Soft <a name="Molasses_Cake" id="Molasses_Cake"></a>Molasses Cake</h3>
+
+<blockquote>
+1/2 cup shortening<br>
+2/3 cup brown sugar<br>
+1 egg<br>
+1/2 cup molasses<br>
+2 cups flour<br>
+3 teaspoons Royal Baking Powder<br>
+1/2 teaspoon salt<br>
+1/2 teaspoon allspice<br>
+1/2 teaspoon cinnamon<br>
+2/3 cup milk
+</blockquote>
+
+<p>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.</p><p><span class="pagenum"><a name="Page_13" id="Page_13">[Pg 13]</a></span></p>
+
+
+<h3>Fairmount Cake</h3>
+
+<blockquote>
+2 cups flour<br>
+2 teaspoons Royal Baking Powder<br>
+1/2 cup shortening<br>
+1-1/4 cups sugar<br>
+1/2 cup milk<br>
+1 teaspoon vanilla extract<br>
+3 eggs<br>
+1/2 cup fresh grated cocoanut
+</blockquote>
+
+<p>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, <a href="#Icings_and_Fillings">page 16</a>
+and sprinkle with cocoanut.</p>
+
+
+<h3>Marble Cake</h3>
+
+<p class='center smaller'>WHITE PART</p>
+
+<blockquote>
+3 tablespoons shortening<br>
+1/2 cup sugar<br>
+1/2 teaspoon lemon extract<br>
+1/2 cup milk<br>
+1 cup flour<br>
+2 teaspoons Royal Baking Powder<br>
+1/4 teaspoon salt<br>
+white of 1 egg
+</blockquote>
+
+<p>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.</p>
+
+<p class='center smaller'>DARK PART</p>
+
+<blockquote>
+3 tablespoons shortening<br>
+1/2 cup sugar<br>
+yolk of 1 egg<br>
+1/2 cup milk<br>
+1 cup flour<br>
+2 teaspoons Royal Baking Powder<br>
+1/4 teaspoon salt<br>
+1/2 teaspoon cloves<br>
+1/2 teaspoon allspice<br>
+1 teaspoon cinnamon<br>
+2 tablespoons cocoa
+</blockquote>
+
+<p>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, <a href="#White_Icing">page 16</a>.</p>
+
+
+<h3>Marble Cake II</h3>
+
+<p>Make plain cake <a href="#Cake">page 10</a>; 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.</p>
+
+
+<h3>Feather <a name="Cocoanut_Cake" id="Cocoanut_Cake"></a>Cocoanut Cake</h3>
+
+<blockquote>
+1-1/2 cups flour<br>
+7/8 cup sugar<br>
+2 teaspoons Royal Baking Powder<br>
+2 tablespoons melted shortening<br>
+1 egg<br>
+1/2 cup milk<br>
+1 teaspoon lemon extract<br>
+1/2 cup fresh grated cocoanut
+</blockquote>
+
+<p>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, <a href="#White_Icing">page 16</a>
+with grated cocoanut sprinkled on top.</p>
+
+
+<h3><a name="Chocolate_Layer" id="Chocolate_Layer"></a>Chocolate Layer Cake</h3>
+
+<blockquote>
+1/3 cup shortening<br>
+1 cup sugar<br>
+1 egg<br>
+1 cup milk<br>
+1-3/4 cups flour<br>
+4 teaspoons Royal Baking Powder<br>
+1/4 teaspoon salt<br>
+1 teaspoon vanilla extract
+</blockquote>
+
+<p>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.</p>
+
+<p class='center smaller'><a name="CHOCOLATE_FILL" id="CHOCOLATE_FILL"></a>CHOCOLATE FILLING AND ICING</p>
+
+<blockquote>
+3 cups confectioner's sugar<br>
+boiling water<br>
+1 teaspoon vanilla extract<br>
+2 ounces unsweetened chocolate<br>
+1/2 teaspoon grated orange peel
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Orange_Layer" id="Orange_Layer"></a>Orange Layer Cake</h3>
+
+<blockquote>
+1/3 cup shortening<br>
+1 cup sugar<br>
+2 eggs<br>
+2/3 cup milk<br>
+1-3/4 cups flour<br>
+3 teaspoons Royal Baking Powder<br>
+1 teaspoon vanilla extract
+</blockquote>
+
+<p>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.</p><p><span class="pagenum">[Pg 14]</span></p>
+
+
+<p class='center smaller'><a name="ORANGE_FILL" id="ORANGE_FILL"></a>ORANGE FILLING AND ICING</p>
+
+<blockquote>
+whites of 2 eggs<br>
+1-1/2 cups confectioner's sugar<br>
+rind and soft pulp of 1 orange
+</blockquote>
+
+<p>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.</p>
+
+
+<h3>White Layer Cake</h3>
+
+<blockquote>
+1/2 cup shortening<br>
+1 cup granulated sugar<br>
+1/2 cup cold water<br>
+2 cups flour<br>
+2 teaspoons Royal Baking Powder<br>
+whites of 3 eggs<br>
+1 teaspoon vanilla or almond extract
+</blockquote>
+
+<p>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
+<a href="#Strawberry_Icing">strawberry</a> or <a href="#Maple_Ice">maple filling</a>, page 17.</p>
+
+
+<h3><a name="Devils" id="Devils"></a>Devil's Food Cake</h3>
+
+<blockquote>
+1/2 cup shortening<br>
+1 cup sugar<br>
+2-1/2 ounces chocolate<br>
+1/2 cup mashed potatoes<br>
+1 egg<br>
+3/8 cup milk<br>
+1-1/4 cups flour<br>
+2 teaspoons Royal Baking Powder<br>
+1/2 cup chopped nuts<br>
+1/2 teaspoon vanilla extract
+</blockquote>
+
+<p>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.</p>
+
+<p class='center smaller'>MARSHMALLOW ICING</p>
+
+<blockquote>
+3/4 cup granulated sugar<br>
+1/3 cup water<br>
+6 or 8 marshmallows<br>
+white of 1 egg<br>
+few drops vanilla extract
+</blockquote>
+
+<p>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
+<i>very thickly</i> over cake. Melt 2 ounces
+unsweetened chocolate with one-half teaspoon
+butter and spread thin coating
+over icing when cool.</p>
+
+
+<h3><a name="Cream_Layer" id="Cream_Layer"></a>Cream Layer Cake</h3>
+
+<blockquote>
+1/2 cup shortening<br>
+1 cup sugar<br>
+2 eggs<br>
+1 teaspoon vanilla extract<br>
+1/2 cup milk<br>
+2 cups flour<br>
+3 teaspoons Royal Baking Powder<br>
+1/4 teaspoon salt
+</blockquote>
+
+<p>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.</p>
+
+<p class='center smaller'><a name="CREAM_FILLING" id="CREAM_FILLING"></a>CREAM FILLING</p>
+
+<blockquote>
+1 cup milk<br>
+2 tablespoons corn starch<br>
+1/4 teaspoon salt<br>
+2 tablespoons sugar<br>
+1 egg<br>
+1 teaspoon vanilla extract
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Cocoanut_Layer" id="Cocoanut_Layer"></a>Cocoanut Layer Cake</h3>
+
+<blockquote>
+1/4 cup shortening<br>
+1 cup sugar<br>
+1 teaspoon vanilla extract<br>
+1 egg<br>
+1 cup milk<br>
+2 cups flour<br>
+1/8 teaspoon salt<br>
+3 teaspoons Royal Baking Powder
+</blockquote>
+
+<p>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.</p>
+
+<p class='center smaller'>COCOANUT FILLING AND ICING</p>
+
+<blockquote>
+1-1/2 cups granulated sugar<br>
+1/2 cup water<br>
+2 egg whites<br>
+1/2 teaspoon vanilla extract, few drops lemon juice<br>
+1 cup fresh grated cocoanut
+</blockquote>
+
+<p>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.</p><p><span class="pagenum"><a name="Page_15" id="Page_15">[Pg 15]</a></span></p>
+
+
+<h3>Maple Layer Cake</h3>
+
+<blockquote>
+1/2 cup shortening<br>
+1 cup sugar<br>
+2 eggs<br>
+1 teaspoon vanilla extract<br>
+1/2 cup milk<br>
+2 cups flour<br>
+3 teaspoons Royal Baking Powder<br>
+1/4 teaspoon salt
+</blockquote>
+
+<p>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, <a href="#Maple_Ice">page 17</a>.</p>
+
+
+<h3><a name="Fruit_Layer" id="Fruit_Layer"></a>Fruit Layer Cake</h3>
+
+<blockquote>
+1/3 cup shortening<br>
+1 cup sugar<br>
+1 egg<br>
+1 teaspoon vanilla extract<br>
+1 cup milk<br>
+2 cups flour<br>
+4 teaspoons Royal Baking Powder<br>
+1/8 teaspoon salt
+</blockquote>
+
+<p>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, <a href="#White_Icing">page 16</a>.</p>
+
+<p class='center smaller'><a name="FRUIT_FILL" id="FRUIT_FILL"></a>FRUIT FILLING</p>
+
+<blockquote>
+1/2 cup fruit jelly<br>
+1 cup water<br>
+1/2 cup chopped raisins<br>
+1/4 lb. chopped figs<br>
+1/4 cup sugar<br>
+2 tablespoons corn starch<br>
+1/2 cup chopped blanched almonds or walnuts<br>
+juice of 1/2 lemon
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Lady_Baltimore" id="Lady_Baltimore"></a>Lady Baltimore Cake</h3>
+
+<blockquote>
+1/2 cup shortening<br>
+1 cup sugar<br>
+whites of 3 eggs<br>
+1/2 cup milk<br>
+1 teaspoon vanilla extract or 1/2 teaspoon almond extract<br>
+1-3/4 cups flour<br>
+2 teaspoons Royal Baking Powder
+</blockquote>
+
+<p>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,
+<a href="#White_Icing">page 16</a>.</p>
+
+<p class='center smaller'>FILLING</p>
+
+<blockquote>
+1-1/2 cups sugar<br>
+1/2 cup water<br>
+whites of 2 eggs<br>
+1/2 cup chopped seeded raisins<br>
+1/2 cup chopped figs<br>
+1 cup chopped blanched almonds or pecan nuts<br>
+1/2 teaspoon vanilla extract
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Sponge_Cake" id="Sponge_Cake"></a>Sponge Cake</h3>
+
+<blockquote>
+6 eggs<br>
+1 cup granulated sugar<br>
+rind of half a lemon<br>
+2 tablespoons lemon juice<br>
+1 cup flour<br>
+1 teaspoon Royal Baking Powder<br>
+1/2 teaspoon salt
+</blockquote>
+
+<p>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.</p>
+
+
+<h3>Royal Sponge Cake</h3>
+
+<blockquote>
+1 cup sugar<br>
+1/2 cup water<br>
+3 eggs<br>
+1 cup flour<br>
+1/2 teaspoon salt<br>
+2 teaspoons Royal Baking Powder<br>
+1 teaspoon vanilla or lemon extract<br>
+1/8 cup cold water
+</blockquote>
+
+<p>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.</p><p><span class="pagenum">[Pg 16]</span></p>
+
+
+<h3>Milk Sponge Cake</h3>
+
+<blockquote>
+2 eggs<br>
+1 cup sugar<br>
+6 tablespoons hot milk<br>
+1 teaspoon vanilla or lemon extract<br>
+1 cup flour<br>
+1-1/2 teaspoons Royal Baking Powder<br>
+1/8 teaspoon salt
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Coffee_Spice" id="Coffee_Spice"></a>Coffee Spice Cake with Mocha Filling</h3>
+
+<blockquote>
+1/2 cup shortening<br>
+1 cup sugar<br>
+2 eggs<br>
+1/2 cup strong coffee<br>
+2 cups flour<br>
+3 teaspoons Royal Baking Powder<br>
+1/8 teaspoon salt<br>
+2 teaspoons mixed spices
+</blockquote>
+
+<p>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</p>
+
+<p class='center smaller'>MOCHA ICING AND FILLING</p>
+
+<blockquote>
+1 tablespoon butter<br>
+1 cup confectioner's sugar<br>
+1 tablespoon cocoa<br>
+2 tablespoons strong coffee<br>
+1/4 teaspoon salt
+</blockquote>
+
+<p>Cream butter and sugar; add cocoa,
+coffee and salt and stir until smooth. If
+too dry, add more coffee.</p>
+
+
+
+<hr style="width: 65%;">
+<h2><a name="Icings_and_Fillings" id="Icings_and_Fillings"></a>Icings and Fillings</h2>
+
+
+<h3>Boiled Icing</h3>
+
+<blockquote>
+1 cup granulated sugar<br>
+1/2 cup water<br>
+white of 1 egg<br>
+1/2 teaspoon flavoring extract<br>
+1 teaspoon Royal Baking Powder
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Frosting" id="Frosting"></a>Frosting</h3>
+
+<blockquote>
+1 unbeaten egg white<br>
+1-1/2 cups confectioner's sugar<br>
+1 teaspoon vanilla extract
+</blockquote>
+
+<p>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.</p>
+
+
+<h3>Ornamental Frosting</h3>
+
+<blockquote>
+1-1/2 cups granulated sugar<br>
+1/2 cup water<br>
+2 egg whites<br>
+1 teaspoon flavoring extract<br>
+1 teaspoon Royal Baking Powder
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="White_Icing" id="White_Icing"></a>White or Colored Icing</h3>
+
+<blockquote>
+1-1/2 cups confectioner's sugar<br>
+2 tablespoons hot milk<br>
+1/2 teaspoon butter<br>
+1/2 teaspoon vanilla extract
+</blockquote>
+
+<p>Add butter to hot milk; add sugar
+slowly to make right consistency to
+spread; add vanilla. Spread on cake.</p>
+
+<p>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.</p>
+
+
+<h3>Seven Minute Icing</h3>
+
+<blockquote>
+1 unbeaten egg white<br>
+7/8 cup granulated sugar<br>
+3 tablespoons cold water
+</blockquote>
+
+<p>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.</p>
+
+<p>For "Chocolate Icing" add to above 1-1/2
+ounces melted unsweetened chocolate.</p>
+
+<p>For "Coffee Icing" add 3 tablespoons
+cold boiled coffee in place of water.</p>
+
+
+<h3><a name="Chocolate_Fill16" id="Chocolate_Fill16"></a>Chocolate Filling and Icing</h3>
+
+<blockquote>
+whites of 2 eggs<br>
+2 cups confectioner's sugar<br>
+1-1/2 tablespoons milk<br>
+1 teaspoon vanilla extract<br>
+4 ounces chocolate<br>
+1 teaspoon butter
+</blockquote>
+
+<p>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.</p><p><span class="pagenum"><a name="Page_17" id="Page_17">[Pg 17]</a></span></p>
+
+
+<h3>Old-Fashioned Chocolate Filling</h3>
+
+<blockquote>
+3 ounces melted chocolate<br>
+3 tablespoons cream<br>
+1 egg<br>
+3/4 cup powdered sugar<br>
+1 tablespoon corn starch<br>
+1/8 teaspoon salt<br>
+1 teaspoon vanilla extract
+</blockquote>
+
+<p>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.</p>
+
+
+<h3>Soft Icing</h3>
+
+<blockquote>
+2/3 cup light syrup<br>
+1/3 cup granulated sugar<br>
+2 tablespoons cold water<br>
+whites of 2 eggs<br>
+1 teaspoon corn starch<br>
+1/2 teaspoon Royal Baking Powder<br>
+1 teaspoon vanilla extract
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Marshmallow_Fill" id="Marshmallow_Fill"></a>Marshmallow Filling and Icing</h3>
+
+<blockquote>
+1-3/4 cups sugar<br>
+1/8 teaspoon salt<br>
+1/2 cup water<br>
+1/2 cup marshmallows<br>
+whites of 3 eggs
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="FRUIT_FILL17" ID="FRUIT_FILL17"></a>Fruit Filling</h3>
+
+<blockquote>
+2 cups granulated sugar<br>
+2/3 cup boiling water<br>
+whites of 2 eggs<br>
+1/4 cup chopped nuts<br>
+1 cup mixed figs, raisins, citron, cherries and pine apple, cut fine
+</blockquote>
+
+<p>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.</p>
+
+
+<h3>Fresh <a name="Strawberry_Icing" id="Strawberry_Icing"></a>Strawberry Icing</h3>
+
+<p>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.</p>
+
+
+<h3><a name="Maple_Ice" id="Maple_Ice"></a>Maple Icing. I</h3>
+
+<blockquote>
+1/2 teaspoon butter<br>
+2 tablespoons hot milk<br>
+1-1/2 cups confectioner's sugar<br>
+1/2 teaspoon maple flavoring
+</blockquote>
+
+<p>Add butter to hot milk; add sugar
+slowly to make paste of the right consistency
+to spread; add flavoring and
+spread on cake.</p>
+
+
+<h3>Maple Icing. II</h3>
+
+<blockquote>
+1 cup maple syrup<br>
+whites of 2 eggs
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Orange_Icing" id="Orange_Icing"></a>Orange Icing</h3>
+
+<blockquote>
+rind of 1 orange<br>
+2 teaspoons lemon juice<br>
+1 cup confectioner's or powdered sugar<br>
+white of 1 egg
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Jelly_Meringue" id="Jelly_Meringue"></a>Jelly Meringue</h3>
+
+<blockquote>
+white of 1 egg<br>
+1/2 cup currant or other jelly
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Sea_Foam" id="Sea_Foam"></a>Sea Foam Icing</h3>
+
+<blockquote>
+1 cup brown sugar<br>
+1/3 cup water<br>
+white of 1 egg<br>
+1 teaspoon Royal Baking Powder
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Cocoa_Icing" id="Cocoa_Icing"></a>Cocoa Icing</h3>
+
+<blockquote>
+1 cup confectioner's sugar<br>
+4 tablespoons cocoa<br>
+1 egg white<br>
+1 teaspoon vanilla extract<br>
+1 tablespoon cream<br>
+1 teaspoon melted butter
+</blockquote>
+
+<p>Add sugar and cocoa slowly to beaten
+egg white. Then add vanilla, melted butter
+and cream to make soft enough to
+spread on cake.</p><p><span class="pagenum">[Pg 18]</span></p>
+
+
+<h3>Brown Sugar Icing and Filling</h3>
+
+<blockquote>
+3 cups brown sugar<br>
+1 cup milk<br>
+1 tablespoon butter<br>
+1 teaspoon vanilla extract
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Butter_Scotch_Icing" id="Butter_Scotch_Icing"></a>Butter Scotch Icing and Filling
+(Without Sugar)</h3>
+
+<blockquote>
+2 cups light syrup<br>
+1/2 cup butter<br>
+1/2 cup milk
+</blockquote>
+
+<p>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.</p>
+
+<p>Chopped nuts may be added while icing
+is still soft.</p>
+
+
+
+<hr style="width: 65%;">
+<h2><a name="Cookies_and_Small_Cakes" id="Cookies_and_Small_Cakes"></a>Cookies and Small Cakes</h2>
+
+
+<h3>Cocoa Drop Cakes</h3>
+
+<blockquote>
+4 tablespoons shortening<br>
+1 cup sugar<br>
+1 egg<br>
+1/2 cup milk<br>
+1-3/4 cups flour<br>
+3 teaspoons Royal Baking Powder<br>
+1/2 cup cocoa<br>
+1/4 teaspoon salt<br>
+1 teaspoon vanilla extract
+</blockquote>
+
+<p>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, <a href="#Icings_and_Fillings">page 16</a>.</p>
+
+<p>Or bake in shallow pan; cool, and before
+removing cut across diagonally to
+make diamond-shaped pieces; cover with
+icing.</p>
+
+
+<h3><a name="Raisin_Drop" id="Raisin_Drop"></a>Raisin Drop Cakes</h3>
+
+<blockquote>
+4 tablespoons shortening<br>
+1 cup sugar<br>
+1 egg<br>
+2/3 cup milk<br>
+1-3/4 cups flour<br>
+3 teaspoons Royal Baking Powder<br>
+1/8 teaspoon salt<br>
+1 cup raisins<br>
+1 teaspoon vanilla extract
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Orange_Cakes" id="Orange_Cakes"></a>Orange Cakes</h3>
+
+<blockquote>
+4 tablespoons shortening<br>
+1 cup sugar<br>
+2/3 cup milk<br>
+1 egg<br>
+2 cups flour<br>
+3 teaspoons Royal Baking Powder<br>
+1/8 teaspoon salt<br>
+1 teaspoon orange extract<br>
+grated rind of 1 orange
+</blockquote>
+
+<p>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, <a href="#Orange_Icing">page 17</a>.</p>
+
+
+<h3><a name="Spice_Cakes" id="Spice_Cakes"></a>Spice Cakes</h3>
+
+<blockquote>
+1/2 cup shortening<br>
+1 cup brown sugar<br>
+1 egg<br>
+1-3/4 cups flour<br>
+3 teaspoons Royal Baking Powder<br>
+1/2 teaspoon cinnamon<br>
+1/4 teaspoon nutmeg<br>
+1/4 teaspoon cloves<br>
+1/2 cup milk<br>
+1 cup chopped raisins
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Honey_Drop" id="Honey_Drop"></a>Honey Drop Cakes</h3>
+
+<blockquote>
+1/3 cup shortening<br>
+1/4 cup sugar<br>
+1/2 cup honey<br>
+1 egg<br>
+1/2 tablespoon lemon juice<br>
+1-1/2 cups flour<br>
+1-1/2 teaspoons Royal Baking Powder
+</blockquote>
+
+<p>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.</p><p><span class="pagenum"><a name="Page_19" id="Page_19">[Pg 19]</a></span></p>
+
+
+<h3>Molasses Cakes</h3>
+
+<blockquote>
+1 cup molasses<br>
+1/2 cup sugar<br>
+1/2 cup melted shortening<br>
+1/2 cup boiling water<br>
+3 cups flour<br>
+3 teaspoons Royal Baking Powder<br>
+1 teaspoon salt<br>
+1/2 teaspoon soda<br>
+2 teaspoons cinnamon<br>
+1 teaspoon nutmeg<br>
+1 teaspoon cloves<br>
+1 cup stale bread crumbs
+</blockquote>
+
+<p>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.</p>
+
+
+<h3>Small Fancy Cakes. I</h3>
+
+<blockquote>
+1/2 cup shortening<br>
+1 cup granulated or powdered sugar<br>
+yolks of 3 eggs<br>
+1/2 cup milk<br>
+2 cups flour<br>
+2 teaspoons Royal Baking Powder
+</blockquote>
+
+<p>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, <a href="#White_Icing">page 16</a>, or
+marshmallow icing, <a href="#Marshmallow_Fill">page 17</a>.</p>
+
+
+<h3>Small Fancy Cakes. II</h3>
+
+<blockquote>
+1/2 cup shortening<br>
+1 cup granulated sugar<br>
+2/3 cup water<br>
+1 teaspoon vanilla extract<br>
+2 cups flour<br>
+1/4 teaspoon salt<br>
+3 teaspoons Royal Baking Powder<br>
+whites of 3 eggs
+</blockquote>
+
+<p>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.</p>
+
+
+<h3>Cookies</h3>
+
+<blockquote>
+3/4 cup shortening<br>
+2 cups sugar<br>
+1/4 cup milk<br>
+2 eggs<br>
+1/4 teaspoon grated nutmeg<br>
+1 teaspoon vanilla or grated<br>
+rind of 1 lemon<br>
+4 cups flour<br>
+3 teaspoons Royal Baking Powder
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Cocoa_Cookies" id="Cocoa_Cookies"></a>Cocoa Cookies</h3>
+
+<blockquote>
+4 tablespoons shortening<br>
+1 cup sugar<br>
+1/4 cup milk<br>
+1 egg<br>
+2 cups flour<br>
+3 teaspoons Royal Baking Powder<br>
+1/4 teaspoon salt<br>
+1/2 cup cocoa
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Cocoanut_Cookies" id="Cocoanut_Cookies"></a>Cocoanut Cookies</h3>
+
+<blockquote>
+1/4 cup shortening<br>
+1/2 cup sugar<br>
+1 egg<br>
+1/2 teaspoon lemon juice or extract<br>
+1/2 cup milk<br>
+1-1/2 cups flour<br>
+3 teaspoons Royal Baking Powder<br>
+1/8 teaspoon salt<br>
+2 cups fresh grated cocoanut
+</blockquote>
+
+<p>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.</p><p><span class="pagenum"><a name="Page_20" id="Page_20">[Pg 20]</a></span></p>
+
+
+<h3>Filled Cookies</h3>
+
+<blockquote>
+1/3 cup shortening<br>
+1 cup sugar<br>
+1 egg<br>
+1/2 cup milk<br>
+1 teaspoon vanilla extract<br>
+3-1/2 cups flour<br>
+1/2 teaspoon salt<br>
+4 teaspoons Royal Baking Powder
+</blockquote>
+
+<p>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.</p>
+
+<p class='center smaller'>FILLING</p>
+
+<blockquote>
+2 teaspoons flour<br>
+1/2 cup sugar<br>
+1/2 cup water<br>
+1/2 cup chopped raisins<br>
+1/2 cup chopped figs
+</blockquote>
+
+<p>Mix flour and sugar together; add
+water and fruit. Cook until thick, being
+very careful not to burn.</p>
+
+
+<h3><a name="Marshmallow_Cookies" id="Marshmallow_Cookies"></a>Marshmallow Cookies</h3>
+
+<p>Follow recipe for cookies. Roll slightly
+thicker. After removing from oven, cover
+with marshmallow icing, <a href="#Marshmallow_Fill">page 17</a>.</p>
+
+
+<h3><a name="Fudgesq" id="Fudgesq"></a>Fudge Squares</h3>
+
+<blockquote>
+3 tablespoons shortening<br>
+1 cup sugar<br>
+1 egg<br>
+2 ounces melted unsweetened chocolate<br>
+1/2 teaspoon vanilla extract<br>
+1/3 cup milk<br>
+1 cup flour<br>
+1 teaspoon Royal Baking Powder<br>
+1/8 teaspoon salt<br>
+1/2 cup nut meats chopped&mdash;not too fine
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Oatmeal_Macaroons" id="Oatmeal_Macaroons"></a>Oatmeal Macaroons</h3>
+
+<blockquote>
+1 cup sugar.<br>
+1 tablespoon melted shortening<br>
+2 eggs<br>
+3/4 teaspoon salt<br>
+2-1/2 cups rolled oats<br>
+2 teaspoons Royal Baking Powder<br>
+1 teaspoon vanilla extract
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Hermits" id="Hermits"></a>Hermits</h3>
+
+<blockquote>
+6 tablespoons shortening<br>
+1 cup brown sugar<br>
+1 egg<br>
+1/2 cup milk<br>
+1-1/2 cups flour<br>
+2 teaspoons Royal Baking Powder<br>
+1/4 teaspoon salt<br>
+1 teaspoon cloves<br>
+1 teaspoon allspice<br>
+1 teaspoon cinnamon<br>
+1 cup chopped seeded raisins<br>
+2 tablespoons chopped citron
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Nut_Bars" id="Nut_Bars"></a>Nut Bars</h3>
+
+<blockquote>
+1/2 cup shortening<br>
+1-1/2 cups sugar<br>
+2 eggs<br>
+4 tablespoons milk<br>
+4 cups flour<br>
+3 teaspoons Royal Baking Powder<br>
+1/8 teaspoon salt<br>
+1/2 cup chopped blanched almonds
+</blockquote>
+
+<p>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.</p>
+
+
+
+<hr style="width: 65%;">
+<h2><a name="Fruit_Shortcakes" id="Fruit_Shortcakes"></a>Fruit Shortcakes</h2>
+
+
+<p>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.<span class="pagenum"><a name="Page_21" id="Page_21">[Pg 21]</a></span></p>
+
+
+<h3>Old-Fashioned Shortcake</h3>
+
+<blockquote>
+2 cups flour<br>
+1/2 teaspoon salt<br>
+2 tablespoons sugar<br>
+4 teaspoons Royal Baking Powder<br>
+3 tablespoons shortening<br>
+3/4 cup milk<br>
+1 quart berries
+</blockquote>
+
+<p>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.</p>
+
+
+<h3>Strawberry Shortcake</h3>
+
+<blockquote>
+2 cups flour<br>
+1/2 teaspoon salt<br>
+2 tablespoons sugar<br>
+4 teaspoons Royal Baking Powder<br>
+3 tablespoons shortening<br>
+1 egg<br>
+1/2 cup milk
+</blockquote>
+
+<p>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.</p>
+
+
+<h3>Royal Strawberry Cake</h3>
+
+<blockquote>
+1 cup sugar<br>
+4 tablespoons shortening<br>
+1 egg<br>
+2 cups flour<br>
+3 teaspoons Royal Baking Powder<br>
+1/8 teaspoon salt<br>
+1 cup milk<br>
+1 teaspoon vanilla extract<br>
+1/2 pint heavy cream<br>
+1 quart strawberries
+</blockquote>
+
+<p>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.</p>
+
+
+
+<hr style="width: 65%;">
+<h2><a name="Doughnuts" id="Doughnuts"></a>Doughnuts</h2>
+
+
+<p>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.</p>
+
+
+<h3>Doughnuts</h3>
+
+<blockquote>
+3 tablespoons shortening<br>
+2/3 cup sugar<br>
+1 egg<br>
+2/3 cup milk<br>
+1 teaspoon nutmeg<br>
+3/4 teaspoon salt<br>
+3 cups flour<br>
+4 teaspoons Royal Baking Powder
+</blockquote>
+
+<p>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.</p>
+
+
+<h3>Afternoon Tea doughnuts</h3>
+
+<blockquote>
+2 eggs<br>
+6 tablespoons sugar<br>
+3/4 teaspoon salt<br>
+1/4 teaspoon grated nutmeg<br>
+2 tablespoons melted shortening<br>
+6 tablespoons milk<br>
+2 cups flour<br>
+3 teaspoons Royal Baking Powder
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Crullers" id="Crullers"></a>Crullers</h3>
+
+<blockquote>
+4 tablespoons shortening<br>
+1 cup sugar<br>
+2 eggs<br>
+3 cups flour<br>
+1 teaspoon cinnamon<br>
+1/2 teaspoon salt<br>
+3 teaspoons Royal Baking Powder<br>
+5/8 cup milk
+</blockquote>
+
+<p>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.</p><p><span class="pagenum"><a name="Page_22" id="Page_22">[Pg 22]</a></span></p>
+
+
+
+<hr style="width: 65%;">
+<h2><a name="Puddings_and_Other_Desserts" id="Puddings_and_Other_Desserts"></a>Puddings and Other Desserts</h2>
+
+
+<h3>Baked Custard</h3>
+
+<blockquote>
+4 eggs<br>
+1/2 cup sugar<br>
+1/4 teaspoon salt<br>
+1 teaspoon vanilla extract<br>
+1 quart milk
+</blockquote>
+
+<p>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.</p>
+
+<p>For Caramel Custard add to eggs 4
+tablespoons Caramel Sauce, <a href="#Caramel_Sauce">page 26</a>.</p>
+
+
+<h3><a name="Rice_Pudding" id="Rice_Pudding"></a>Rice Pudding</h3>
+
+<blockquote>
+1 cup rice<br>
+1-1/2 quarts milk<br>
+1 teaspoon salt<br>
+1 cup sugar<br>
+1 cup seeded raisins<br>
+grated orange rind
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Cottage_Pud" id="Cottage_Pud"></a>Cottage Pudding</h3>
+
+<blockquote>
+1 cup flour<br>
+1/2 cup sugar<br>
+1/8 teaspoon salt<br>
+2 teaspoons Royal Baking Powder<br>
+1/2 cup milk<br>
+1 egg<br>
+2 tablespoons melted shortening
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Tapioca" id="Tapioca"></a>Tapioca Pudding</h3>
+
+<blockquote>
+1/2 cup pearl tapioca or 3 tablespoons minute tapioca<br>
+1 quart milk<br>
+1 teaspoon melted butter<br>
+6 tablespoons sugar<br>
+1/4 teaspoon salt<br>
+2 eggs<br>
+1 teaspoon vanilla or lemon extract
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Poor_Mans" id="Poor_Mans"></a>Poor Man's Pudding</h3>
+
+<blockquote>
+1/2 cup chopped suet<br>
+1/2 cup seeded raisins<br>
+1/2 cup currants<br>
+1-1/2 cups grated bread<br>
+1 cup flour<br>
+2 teaspoons Royal Baking Powder<br>
+1/2 cup brown sugar<br>
+2 cups milk
+</blockquote>
+
+<p>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, <a href="#Hard_Sauce">page 25</a>.</p>
+
+
+<h3><a name="Apple_Cake" id="Apple_Cake"></a>Apple Cake</h3>
+
+<blockquote>
+1-1/2 cups flour<br>
+3 teaspoons Royal Baking Powder<br>
+1/2 teaspoon salt<br>
+2 tablespoons shortening<br>
+1/2 cup milk<br>
+4 or 5 apples<br>
+1/2 cup sugar<br>
+1 teaspoon cinnamon
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Apple_Dumplings" id="Apple_Dumplings"></a>Apple Dumplings</h3>
+
+<blockquote>
+1 cup flour<br>
+2 teaspoons Royal Baking Powder<br>
+1/2 teaspoon salt<br>
+3 tablespoons shortening<br>
+1/2 cup milk<br>
+4 apples<br>
+4 tablespoons sugar<br>
+2 teaspoons butter<br>
+1 teaspoon cinnamon
+</blockquote>
+
+<p>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, <a href="#Hard_Sauce">page 25</a>.</p>
+
+<p>Peach dumplings may be made in the
+same way.</p><p><span class="pagenum"><a name="Page_23" id="Page_23">[Pg 23]</a></span></p>
+
+
+<h3>Apple Roll</h3>
+
+<blockquote>
+4 medium sized apples<br>
+1-1/2 cups sugar<br>
+2 cups water
+</blockquote>
+
+<p>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, <a href="#Fruit_Shortcakes">page 21</a>).
+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.</p>
+
+
+<h3><a name="Meringues" id="Meringues"></a>Meringues</h3>
+
+<blockquote>
+whites of 3 eggs<br>
+1-1/4 cups granulated sugar<br>
+3 teaspoons Royal Baking Powder<br>
+1/4 teaspoon vanilla extract
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Banana_Cake" id="Banana_Cake"></a>Banana Cake with Jelly Sauce</h3>
+
+<blockquote>
+1 cup flour<br>
+2 teaspoons Royal Baking Powder<br>
+2 tablespoons sugar<br>
+1/4 teaspoon salt<br>
+3/4 cup milk<br>
+1 egg<br>
+4 bananas
+</blockquote>
+
+<p>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</p>
+
+<p class='smaller center'><a name="JELLY_SAUCE" id="JELLY_SAUCE"></a>JELLY SAUCE</p>
+
+<blockquote>
+1 cup water<br>
+2 tablespoons jelly<br>
+1 tablespoon sugar<br>
+1 teaspoon corn starch
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Charlotte_Russe" id="Charlotte_Russe"></a>Charlotte Russe</h3>
+
+<blockquote>
+1 pint cream<br>
+1/4 cup powdered sugar<br>
+1 teaspoon vanilla extract
+</blockquote>
+
+<p>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.</p>
+
+
+<h3>Boston Cream Pie</h3>
+
+<blockquote>
+2 eggs<br>
+1 cup flour<br>
+1-1/2 teaspoons Royal Baking Powder<br>
+3/4 cup sugar<br>
+1/8 teaspoon salt<br>
+1/2 cup boiling milk<br>
+1/2 teaspoon vanilla extract
+</blockquote>
+
+<p>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.</p>
+
+<p class='smaller center'>CREAM FILLING</p>
+
+<blockquote>
+1/2 cup sugar<br>
+2 tablespoons corn starch<br>
+1/8 teaspoon salt<br>
+2 eggs<br>
+1 cup scalded milk<br>
+1 teaspoon butter<br>
+1/2 teaspoon vanilla extract
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Blueberry_Cake" id="Blueberry_Cake"></a>Blueberry Cake</h3>
+
+<blockquote>
+3 tablespoons shortening<br>
+1 cup sugar<br>
+1 egg<br>
+3/4 cup milk<br>
+1-3/4 cups flour<br>
+2 teaspoons Royal Baking Powder<br>
+1-1/2 cups floured blueberries
+</blockquote>
+
+<p>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.</p><p><span class="pagenum"><a name="Page_24" id="Page_24">[Pg 24]</a></span></p>
+
+
+<h3>Chocolate Blanc Mange</h3>
+
+<blockquote>
+4 tablespoons corn starch<br>
+3/4 cup sugar<br>
+1/4 teaspoon salt<br>
+1 quart milk<br>
+3 ounces unsweetened chocolate<br>
+1 teaspoon vanilla extract
+</blockquote>
+
+<p>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.</p>
+
+
+<h3>Floating Island</h3>
+
+<blockquote>
+1 quart milk<br>
+4 eggs<br>
+4 tablespoons sugar<br>
+1/4 teaspoon salt<br>
+1/2 cup currant jelly<br>
+2 teaspoons vanilla or almond extract
+</blockquote>
+
+<p>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.</p>
+
+
+<h3>Huckleberry or <a name="Blueberry_Float" id="Blueberry_Float"></a>Blueberry Float</h3>
+
+<blockquote>
+1 cup berries<br>
+3 tablespoons sugar<br>
+1 cup flour<br>
+2 teaspoons Royal Baking Powder<br>
+1/4 teaspoon salt<br>
+1 teaspoon shortening<br>
+1/2 cup milk
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Christmas" id="Christmas"></a>Christmas Plum Pudding</h3>
+
+<blockquote>
+2 cups ground suet<br>
+2 cups bread crumbs<br>
+2 cups flour<br>
+2 teaspoons Royal Baking Powder<br>
+2 cups sugar<br>
+2 cups seeded raisins<br>
+2 cups currants<br>
+1 cup finely cut citron<br>
+1 cup finely cut figs<br>
+1 tablespoon finely cut orange peel<br>
+1 tablespoon finely cut lemon peel<br>
+1 teaspoon ground cinnamon<br>
+1 teaspoon ground ginger<br>
+1/4 teaspoon ground cloves<br>
+1/4 teaspoon ground nutmeg<br>
+1/4 teaspoon ground mace<br>
+1 tablespoon salt<br>
+1 cup water<br>
+1 cup grape or other fruit juice
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Cream_Puffs" id="Cream_Puffs"></a>Cream Puffs</h3>
+
+<blockquote>
+1 cup boiling water<br>
+1/2 cup shortening<br>
+1 cup flour<br>
+1/8 teaspoon salt<br>
+3 eggs<br>
+2 teaspoons Royal Baking Powder
+</blockquote>
+
+<p>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.</p>
+
+<p class='smaller center'>CREAM FILLING</p>
+
+<blockquote>
+1 cup sugar<br>
+1/3 cup corn starch<br>
+1/8 teaspoon salt<br>
+1 egg<br>
+2 cups scalded milk<br>
+1 teaspoon vanilla extract
+</blockquote>
+
+<p>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.</p>
+
+<p>Sweetened whipped cream may be used
+instead of this filling.</p><p><span class="pagenum">[Pg 25]</span></p>
+
+
+<h3>Steamed <a name="Fig_Pud" id="Fig_Pud"></a>Fig Pudding</h3>
+
+<blockquote>
+1/4 cup shortening<br>
+1 cup sugar<br>
+1 egg<br>
+1 cup milk<br>
+2 cups flour<br>
+4 teaspoons Royal Baking Powder<br>
+1/8 teaspoon salt<br>
+1/2 teaspoon vanilla or lemon extract<br>
+1-1/2 cups chopped figs
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Prune_Puff" id="Prune_Puff"></a>Prune Puff</h3>
+
+<blockquote>
+4 eggs<br>
+1/2 cup powdered sugar<br>
+1 cup cooked prunes
+</blockquote>
+
+<p>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, <a href="#Page_24">page 24</a>).</p>
+
+<p>Other soft fruits may be used in the
+same way served hot with sauce or
+whipped cream.</p>
+
+
+<h3><a name="Lemon_Jelly" id="Lemon_Jelly"></a>Lemon Jelly</h3>
+
+<blockquote>
+1 cup sugar<br>
+1-1/2 cups water<br>
+1 tablespoon granulated gelatine<br>
+1/4 cup lemon juice
+</blockquote>
+
+<p>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.</p>
+
+<p>Fruit may be molded in the jelly by
+chilling part of mixture, adding fruit,
+then jelly; chilling and so on until mold
+is filled.</p>
+
+
+<h3><a name="Jelly_Roll" id="Jelly_Roll"></a>Jelly Roll</h3>
+
+<blockquote>
+1 cup sugar<br>
+1-1/2 cups flour<br>
+2 teaspoons Royal Baking Powder<br>
+1/8 teaspoon salt<br>
+2 eggs<br>
+4 tablespoons hot water<br>
+currant or other jelly
+</blockquote>
+
+<p>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.</p>
+
+
+
+<hr style="width: 65%;">
+<h2><a name="Pudding_Sauces" id="Pudding_Sauces"></a>Pudding Sauces</h2>
+
+
+<h3><a name="Hard_Sauce" id="Hard_Sauce"></a>Hard Sauce</h3>
+
+<blockquote>
+1/2 cup butter<br>
+1 cup powdered sugar<br>
+1/2 teaspoon flavoring extract
+</blockquote>
+
+<p>Cream butter until very light; add
+sugar very slowly, beating until light
+and creamy. Add flavoring and beat
+again.</p>
+
+
+<h3>Foamy Sauce</h3>
+
+<blockquote>
+6 tablespoons butter<br>
+1 cup powdered sugar<br>
+3 eggs<br>
+1 teaspoon vanilla extract<br>
+2 tablespoons boiling water<br>
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Chocolate_Sauce" id="Chocolate_Sauce"></a>Chocolate Sauce</h3>
+
+<blockquote>
+1 ounce unsweetened chocolate<br>
+1 tablespoon butter<br>
+1/3 cup boiling water<br>
+1 cup sugar<br>
+1/2 teaspoon vanilla extract
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Maple_Sauce" id="Maple_Sauce"></a>Maple Sauce</h3>
+
+<blockquote>
+1 cup sugar<br>
+1 cup water<br>
+1 tablespoon lemon juice<br>
+1 tablespoon maple flavoring<br>
+1 teaspoon corn starch
+</blockquote>
+
+<p>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.</p><p><span class="pagenum">[Pg 26]</span></p>
+
+
+<h3>Lemon or <a name="Orange_Sauce" id="Orange_Sauce"></a>Orange Sauce</h3>
+
+<blockquote>
+1 cup water<br>
+2 tablespoons lemon or orange juice<br>
+2 tablespoons sugar<br>
+1 teaspoons corn starch
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Fruit_Sauce" id="Fruit_Sauce"></a>Fruit Sauce</h3>
+
+<blockquote>
+1/3 cup butter<br>
+1 cup fresh strawberries, raspberries or canned fruit drained from syrup<br>
+1 cup powdered sugar<br>
+1 egg white
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Caramel_Sauce" id="Caramel_Sauce"></a>Caramel Sauce</h3>
+
+<blockquote>
+2 cups granulated sugar<br>
+5 cups boiling water
+</blockquote>
+
+<p>Melt sugar in saucepan and heat, stirring
+constantly until golden brown; add
+boiling water. Cook three minutes.</p>
+
+
+
+<hr style="width: 65%;">
+<h2><a name="Pastry_and_Pies" id="Pastry_and_Pies"></a>Pastry and Pies</h2>
+
+
+<p>A pinch of salt and a little Royal
+Baking Powder make pastry light,
+flaky and more digestible.</p>
+
+<p>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.</p>
+
+<p>Pastry is better if allowed to stand in
+the icebox several hours before using.</p>
+
+
+<h3><a name="Plain_Pastry" id="Plain_Pastry"></a>Plain Pastry</h3>
+
+<blockquote>
+2 cups flour<br>
+1/2 teaspoon salt<br>
+2 teaspoons Royal Baking Powder<br>
+1/2 cup shortening<br>
+cold water
+</blockquote>
+
+<p>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.</p>
+
+
+<h3>Rich Pastry</h3>
+
+<blockquote>
+2 cups pastry flour<br>
+1/2 teaspoon Royal Baking Powder<br>
+1/2 teaspoon salt<br>
+2/3 cup shortening<br>
+cold water
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Apple_Pie" id="Apple_Pie"></a>Apple Pie</h3>
+
+<blockquote>
+1-1/2 cups flour<br>
+1-1/2 teaspoons Royal Baking Powder<br>
+1/2 teaspoon salt<br>
+1/3 cup shortening<br>
+cold water<br>
+4 apples or 1 quart sliced apples<br>
+4 tablespoons sugar<br>
+1 tablespoon butter
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Lemon_Meringue" id="Lemon_Meringue"></a>Lemon Meringue Pie</h3>
+
+<blockquote>
+2 cups water<br>
+3 tablespoons corn starch<br>
+2 tablespoons flour<br>
+1 cup sugar<br>
+3 eggs<br>
+4 tablespoons lemon juice<br>
+1 teaspoon grated lemon rind<br>
+1 teaspoon salt
+</blockquote>
+
+<p>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.</p><p><span class="pagenum"><a name="Page_27" id="Page_27">[Pg 27]</a></span></p>
+
+
+<h3>Strawberry Pie</h3>
+
+<blockquote>
+1 cup flour<br>
+1/2 teaspoon salt<br>
+2 teaspoons Royal Baking Powder<br>
+4 tablespoons shortening<br>
+1/4 cup cold water<br>
+1 quart strawberries
+</blockquote>
+
+<p>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.</p>
+
+<p>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:</p>
+
+<p>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.</p>
+
+
+<h3><a name="Mince_Pie" id="Mince_Pie"></a>Mince Pie</h3>
+
+<p>Mince Pie should always be made with
+two crusts. Line pie plate with paste,
+<a href="#Plain_Pastry">page 26</a>, fill with mince meat, cover with
+paste and bake in hot oven 25 minutes.</p>
+
+<h3><a name="Mince_Meat" id="Mince_Meat"></a>Mince Meat</h3>
+
+<blockquote>
+2 lbs. fresh lean beef, boiled and chopped fine when cold<br>
+1 lb. suet chopped very fine<br>
+5 lbs. chopped apples<br>
+1 lb. seeded raisins<br>
+2 lbs. currants<br>
+3/4 lb. sliced citron<br>
+1-1/2 teaspoons cinnamon<br>
+1 grated nutmeg<br>
+2 tablespoons ground mace<br>
+1 tablespoon ground cloves<br>
+1 tablespoon allspice<br>
+1 tablespoon fine salt<br>
+2-1/2 lbs. brown sugar<br>
+1 qt. sherry or 1 qt. boiled cider<br>
+1 pt. brandy
+</blockquote>
+
+<p>Mix all ingredients thoroughly. Pack
+in jars. Store in cold, dry place. Allow
+to stand 24 hours before using.</p>
+
+
+<h3><a name="Custard_Pie" id="Custard_Pie"></a>Custard Pie</h3>
+
+<blockquote>
+3 eggs<br>
+3/4 cup sugar<br>
+1 teaspoon salt<br>
+2 cups milk<br>
+1 teaspoon vanilla extract
+</blockquote>
+
+<p>Beat eggs; add sugar, salt and scalded
+milk slowly. Line pie plate with paste,
+<a href="#Plain_Pastry">page 26</a>, pour in custard. Bake in
+moderate oven 25 to 30 minutes. The
+custard is baked when a knife put in
+center comes out dry.</p>
+
+<p>Cocoanut Pie is made the same way,
+adding 1 cup fresh grated cocoanut, and
+using only 2 eggs. Bake as above.</p>
+
+
+<h3><a name="Pumpkin_Pie" id="Pumpkin_Pie"></a>Pumpkin Pie</h3>
+
+<blockquote>
+2 cups stewed and strained pumpkin<br>
+2 cups rich milk or cream<br>
+3/4 cup brown or granulated sugar<br>
+2 eggs<br>
+1/4 teaspoon ginger<br>
+1/2 teaspoon salt<br>
+1 teaspoon cinnamon
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Rhubarb_Pie" id="Rhubarb_Pie"></a>Rhubarb Pie</h3>
+
+<blockquote>
+2 cups rhubarb<br>
+1 cup sugar<br>
+1 tablespoon corn starch or flour<br>
+1/4 teaspoon salt
+</blockquote>
+
+<p>Cut off root, stem ends and peel; cut
+into small pieces; put into deep pie plate
+which has been lined with paste, <a href="#Plain_Pastry">page 26</a>,
+sprinkle with corn starch, salt and
+sugar. Cover with paste and bake in hot
+oven about one-half hour.</p>
+
+
+<h3><a name="Berry_Pies" id="Berry_Pies"></a>Berry Pies</h3>
+
+<blockquote>
+3 cups blueberries, huckleberries, or blackberries<br>
+2/3 cup sugar<br>
+1/4 teaspoon salt<br>
+1 teaspoon flour<br>
+1 teaspoon butter
+</blockquote>
+
+<p>Line a pie plate with plain paste,
+<a href="#Plain_Pastry">page 26</a>, 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.</p>
+
+<p>Other fruit pies can be made in the
+same way.</p><p><span class="pagenum"><a name="Page_28" id="Page_28">[Pg 28]</a></span></p>
+
+
+<h3>Cherry Tarts</h3>
+
+<blockquote>
+1-1/2 cups flour<br>
+1/2 teaspoon salt<br>
+3 teaspoons Royal Baking Powder<br>
+6 tablespoons shortening<br>
+1/3 cup cold water<br>
+1 quart pitted cherries
+</blockquote>
+
+<p>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, <a href="#Page_27">page 27</a>, using 1/2 cup
+juice from the cherries instead of strawberries.</p>
+
+<p>Other fruit can be used in place of
+cherries.</p>
+
+
+
+<hr style="width: 65%;">
+<h2><a name="Frozen_Desserts" id="Frozen_Desserts"></a>Frozen Desserts</h2>
+
+
+<h3>How to Freeze</h3>
+
+<p>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.</p>
+
+
+<h3><a name="Phil_Ice" id="Phil_Ice"></a>Philadelphia Ice Cream</h3>
+
+<blockquote>
+1 quart cream<br>
+1 cup sugar<br>
+1 tablespoon vanilla extract
+</blockquote>
+
+<p>Scald half pint of cream; add sugar
+and stir until dissolved. Cool and add
+remainder of cream and vanilla. Freeze
+as above.</p>
+
+
+<h3>Strawberry Ice Cream</h3>
+
+<p>Add to Philadelphia Ice Cream before
+freezing one quart of berries which
+have been washed, hulled, crushed and
+slightly sweetened.</p>
+
+
+<h3><a name="Choc_Ice" id="Choc_Ice"></a>Chocolate Ice Cream</h3>
+
+<p>Melt 2 ounces unsweetened chocolate
+with half pint cream and proceed as for
+Philadelphia Ice Cream.</p>
+
+
+<h3>French Ice Cream</h3>
+
+<blockquote>
+1 cup milk<br>
+yolks of 4 eggs<br>
+1 cup sugar<br>
+1/8 teaspoon salt<br>
+1 tablespoon vanilla extract<br>
+1 quart cream
+</blockquote>
+
+<p>Scald milk and add to beaten egg
+yolks; add sugar, salt, vanilla and cream
+which has been whipped. Freeze as
+above.</p>
+
+
+<h3>Frozen Pudding</h3>
+
+<blockquote>
+3 cups milk<br>
+3 eggs<br>
+1 cup sugar<br>
+1 tablespoon corn starch<br>
+1 cup chopped mixed fruit
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Grape_Sherbet" id="Grape_Sherbet"></a>Grape Sherbet</h3>
+
+<blockquote>
+1 pint grape juice<br>
+1 cup sugar<br>
+1 quart milk
+</blockquote>
+
+<p>Warm grape juice, and in it dissolve
+sugar; mix thoroughly with ice cold
+milk; freeze at once. This makes a lilac
+colored sherbet.</p>
+
+
+<h3><a name="Lemon_Sherbet" id="Lemon_Sherbet"></a>Lemon Sherbet</h3>
+
+<blockquote>
+juice of 3 lemons<br>
+1-1/2 cups sugar<br>
+1 quart milk
+</blockquote>
+
+<p>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.</p><p><span class="pagenum"><a name="Page_29" id="Page_29">[Pg 29]</a></span></p>
+
+
+<h3><a name="Orange_Water_Ice" id="Orange_Water_Ice"></a>Orange Water Ice</h3>
+
+<blockquote>
+juice of 6 oranges<br>
+2 teaspoons orange extract<br>
+juice of 1 lemon<br>
+1 quart water<br>
+2 cups powdered sugar<br>
+1/2 cup cream
+</blockquote>
+
+<p>Mix all ingredients together; strain
+and freeze.</p>
+
+
+<h3>Strawberry Mousse</h3>
+
+<blockquote>
+1 box strawberries<br>
+1 cup sugar<br>
+1/4 box or 1 tablespoon granulated gelatine<br>
+2 tablespoons cold water<br>
+3 tablespoons boiling water<br>
+1 quart cream
+</blockquote>
+
+<p>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.</p>
+
+
+
+<hr style="width: 65%;">
+<h2><a name="Soups" id="Soups"></a>Soups</h2>
+
+
+<p>Soup stock is the liquid in which
+bones, cooked or uncooked meat and
+vegetables have been boiled.</p>
+
+<p>Gravies and browned pieces of meat
+are often added to the soup kettle for
+color and flavoring.</p>
+
+<p>The stock should be strained, quickly
+cooled and all fat removed.</p>
+
+<p>A great variety of soups may be made
+by adding to any soup stock, previously
+cooked macaroni, spaghetti, vermicelli
+noodles or vegetables.</p>
+
+<p>Cream soups are made with a cream
+sauce foundation to which is added the
+strained pulp of vegetables or fish.</p>
+
+
+<h3>Brown Soup Stock</h3>
+
+<blockquote>
+6 lbs. shin of beef<br>
+3 to 6 quarts cold water<br>
+1 bay leaf<br>
+6 cloves<br>
+1 tablespoon mixed herbs<br>
+2 sprigs parsley<br>
+1/2 cup carrot<br>
+1/2 cup turnip<br>
+1/2 cup celery<br>
+1/2 cup onion
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Bean_Soup" id="Bean_Soup"></a>Bean Soup</h3>
+
+<blockquote>
+2 cups beans<br>
+2 tablespoons finely cut onion<br>
+2 tablespoons finely cut bacon<br>
+1 teaspoon salt<br>
+1/8 teaspoon pepper<br>
+2 tablespoons chopped parsley<br>
+1 teaspoon thyme<br>
+3 tablespoons flour
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Cream_Soups" id="Cream_Soups"></a>Cream Soups</h3>
+
+<p>This is the foundation or sauce for
+many fish and vegetable cream soups.</p>
+
+<blockquote>
+1 quart milk<br>
+1 tablespoon butter<br>
+1 teaspoon salt<br>
+1 teaspoon white pepper<br>
+2 tablespoons flour<br>
+1 cup boiling water
+</blockquote>
+
+<p>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.</p>
+
+<p>For pea soup boil and mash 1 pint
+green peas and add to sauce.</p>
+
+<p>For cream of celery boil 1 pint cut
+celery until tender; rub through sieve,
+add to milk, and proceed as above.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>For cream of fish soup add to milk
+about one pound of boiled fish, which
+has been put through sieve and proceed
+as above.</p><p><span class="pagenum">[Pg 30]</span></p>
+
+
+<h3><a name="Creole_Soup" id="Creole_Soup"></a>Creole Soup</h3>
+
+<blockquote>
+1/4 cup rice<br>
+1/2 cup cut onion<br>
+2 tablespoons bacon drippings<br>
+2 cups tomatoes<br>
+2 teaspoons salt<br>
+1 teaspoon sugar<br>
+1/8 teaspoon paprika<br>
+1 tablespoon cut parsley
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Cream_Tomato" id="Cream_Tomato"></a>Cream of Tomato Soup</h3>
+
+<blockquote>
+1 quart tomatoes<br>
+1/4 teaspoon soda<br>
+4 tablespoons butter<br>
+4 tablespoons flour<br>
+1 quart milk<br>
+1 tablespoon salt<br>
+1/2 teaspoon pepper
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Onion_Soup" id="Onion_Soup"></a>Onion Soup</h3>
+
+<blockquote>
+2 cups finely chopped onion<br>
+2 tablespoons butter or bacon drippings<br>
+4 cups rice water or vegetable stock<br>
+1 teaspoon salt<br>
+1/8 teaspoon white pepper<br>
+1/8 teaspoon paprika<br>
+2 tablespoons chopped parsley
+</blockquote>
+
+<p>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.</p>
+
+
+
+<hr style="width: 65%;">
+<h2><a name="Fish" id="Fish"></a>Fish</h2>
+
+
+<p>When a fish is fresh the flesh is firm
+and the gills are a bright pink.</p>
+
+<p>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.</p>
+
+<p>Always cook fish thoroughly.</p>
+
+
+<h3>Broiled Fish</h3>
+
+<p>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.</p>
+
+
+<h3>Baked Fish</h3>
+
+<p>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.</p>
+
+
+<h3>Fried Fish</h3>
+
+<p>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.</p>
+
+
+<h3><a name="Planked_Fish" id="Planked_Fish"></a>Planked Fish</h3>
+
+<p>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.</p>
+
+
+<h3><a name="Codfish_Balls" id="Codfish_Balls"></a>Codfish Balls</h3>
+
+<blockquote>
+1 cup salt codfish<br>
+2 cups potatoes, cut into cubes or small pieces<br>
+1/8 teaspoon pepper<br>
+1/2 tablespoon butter<br>
+1 egg
+</blockquote>
+
+<p>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.</p><p><span class="pagenum"><a name="Page_31" id="Page_31">[Pg 31]</a></span></p>
+
+
+<h3>Fish Chowder</h3>
+
+<blockquote>
+2 or 3 slices salt pork<br>
+6 medium-sized potatoes<br>
+1 small onion<br>
+3 lbs. fresh fish<br>
+2 quarts milk<br>
+2 teaspoons salt<br>
+1/8 teaspoon pepper
+</blockquote>
+
+<p>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.</p>
+
+
+<h3>Boiled Lobsters or Crabs</h3>
+
+<p>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.</p>
+
+<p>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.</p>
+
+
+<h3><a name="Oysters" id="Oysters"></a>Creamed Oysters</h3>
+
+<p>To each 30 oysters use 1 cup thin
+Cream Sauce, <a href="#Cream_Sauce">page 35</a>. 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.</p>
+
+<p>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.</p>
+
+
+<h3>Scalloped Oysters</h3>
+
+<blockquote>
+25 oysters<br>
+2 cups bread crumbs<br>
+1/4 cup milk<br>
+2 tablespoons butter<br>
+1 teaspoon salt<br>
+1/4 teaspoon pepper
+</blockquote>
+
+<p>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.</p>
+
+
+<h3>Fried Oysters</h3>
+
+<p>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.</p>
+
+
+<h3><a name="Clam_Chow" id="Clam_Chow"></a>Clam Chowder</h3>
+
+<blockquote>
+25 clams<br>
+6 potatoes<br>
+1 onion<br>
+1/8 lb. finely cut salt pork<br>
+2 teaspoons salt<br>
+1/8 teaspoon pepper<br>
+1 quart milk
+</blockquote>
+
+<p>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.</p>
+
+
+<h3>Shell Fish a la Newburg</h3>
+
+<blockquote>
+2 cups finely cut shrimp, scallops, lobster, or crab meat<br>
+2 tablespoons butter<br>
+1 tablespoon flour<br>
+1 cup milk<br>
+2 hard boiled eggs<br>
+1 teaspoon salt<br>
+cayenne pepper to taste<br>
+1/4 teaspoon paprika<br>
+1/4 cup sherry
+</blockquote>
+
+<p>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.</p><p><span class="pagenum"><a name="Page_32" id="Page_32">[Pg 32]</a></span></p>
+
+
+
+<hr style="width: 65%;">
+<h2><a name="Meats" id="Meats"></a>Meats</h2>
+
+
+<h3>Roasting</h3>
+
+<p>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.</p>
+
+
+<h3>Broiling</h3>
+
+<p>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.</p>
+
+
+<h3>Pan Broiling or Frying</h3>
+
+<p>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.</p>
+
+
+<h3><a name="Boiling_and_Stewing" id="Boiling_and_Stewing"></a>Boiling and Stewing</h3>
+
+<p>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.</p>
+
+
+<h3><a name="Pot_Roasting" id="Pot_Roasting"></a>Pot Roasting</h3>
+
+<p>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.</p>
+
+
+<h3>Stew with <a name="Dumplings2" id="Dumplings2"></a>Dumplings</h3>
+
+<blockquote>
+2 pounds lean beef, mutton or veal<br>
+1 quart potatoes<br>
+2 cups cut carrots<br>
+2 cups cut onions<br>
+1 cup tomatoes<br>
+1 tablespoon salt<br>
+1/4 teaspoon pepper<br>
+1 tablespoon flour<br>
+2 tablespoons chopped parsley
+</blockquote>
+
+<p>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.</p>
+
+
+<p class='smaller center'>DUMPLINGS</p>
+
+<blockquote>
+1 cup flour<br>
+2 teaspoons Royal Baking Powder<br>
+1/2 teaspoon salt<br>
+1 teaspoon shortening<br>
+cold water
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Liver" id="Liver"></a>Liver and Bacon</h3>
+
+<p>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.</p><p><span class="pagenum">[Pg 33]</span></p>
+
+<h3><a name="Roast_Lamb" id="Roast_Lamb"></a>Roast Lamb</h3>
+
+<p>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.</p>
+
+
+<h3>Roast Stuffed Shoulder of Lamb with Browned Potatoes</h3>
+
+<blockquote>
+3-1/2 or 4 pounds shoulder of lamb
+</blockquote>
+
+<p class='smaller center'>DRESSING</p>
+
+<blockquote>
+2 cups stale bread crumbs<br>
+1 tablespoon finely cut onion<br>
+1 tablespoon drippings<br>
+1 tablespoon chopped parsley<br>
+1 teaspoon salt<br>
+1/8 teaspoon pepper
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Pot_Roast_of_Beef" id="Pot_Roast_of_Beef"></a>Pot Roast of Beef with Browned Potatoes</h3>
+
+<p>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.</p>
+
+
+<h3><a name="Baked_Veal" id="Baked_Veal"></a>Baked Veal with Tomato Sauce</h3>
+
+<blockquote>
+1 thin veal cutlet<br>
+1 teaspoon drippings<br>
+1 teaspoon chopped onion<br>
+1 teaspoon chopped parsley<br>
+1/2 cup bread crumbs<br>
+1/2 teaspoon salt<br>
+1/8 teaspoon pepper
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Veal_Cutlet" id="Veal_Cutlet"></a>Veal Cutlet</h3>
+
+<p>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.</p>
+
+
+<h3>Roast Loin of Pork</h3>
+
+<p>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.</p>
+
+
+<h3><a name="Apple_Sauce" id="Apple_Sauce"></a>Apple Sauce</h3>
+
+<p>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.</p>
+
+
+<h3><a name="Baked_Ham" id="Baked_Ham"></a>Baked Ham</h3>
+
+<p>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.</p><p><span class="pagenum">[Pg 34]</span></p>
+
+
+<h3><a name="Creamed_Sweetbreads" id="Creamed_Sweetbreads"></a>Creamed Sweetbreads</h3>
+
+<p>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, <a href="#Cream_Sauce">page 35</a>.</p>
+
+
+
+<hr style="width: 65%;">
+<h2><a name="Poultry" id="Poultry"></a>Poultry</h2>
+
+
+<h3>How to Clean</h3>
+
+<p>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.</p>
+
+
+<h3>Roast Poultry</h3>
+
+<p>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.</p>
+
+
+<h3><a name="Poultry_Dressing" id="Poultry_Dressing"></a>Poultry Dressing</h3>
+
+<blockquote>
+2 cups stale bread<br>
+1 tablespoon finely cut onion<br>
+1 tablespoon drippings<br>
+1 tablespoon finely cut parsley<br>
+1/2 tablespoon salt<br>
+1/8 teaspoon pepper<br>
+1/4 teaspoon paprika<br>
+powdered sage if desired
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Oyster_Dressing" id="Oyster_Dressing"></a>Oyster Dressing</h3>
+
+<blockquote>
+20 oysters<br>
+2 tablespoons butter<br>
+4 cups bread crumbs<br>
+1/2 tablespoon salt<br>
+1/4 teaspoon pepper<br>
+1 tablespoon chopped parsley
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Giblet_Gravy" id="Giblet_Gravy"></a>Giblet Gravy</h3>
+
+<p>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.</p>
+
+
+<h3>Fricassee of Chicken</h3>
+
+<p>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.</p><p><span class="pagenum">[Pg 35]</span></p>
+
+
+<h3>Fried Chicken</h3>
+
+<p>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.</p>
+
+
+<h3><a name="Chicken_Pie" id="Chicken_Pie"></a>Chicken Pie</h3>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p class='smaller center'>PASTRY</p>
+
+<p>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.</p>
+
+
+<h3><a name="Roast_Goose" id="Roast_Goose"></a>Roast Goose, Bread and Apple Dressing</h3>
+
+<p>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.</p>
+
+<p class='smaller center'><a name="APPLE_DRESSING" id="APPLE_DRESSING"></a>APPLE DRESSING</p>
+
+<blockquote>
+1 tablespoon drippings<br>
+2 tablespoons chopped onions<br>
+1 quart finely chopped apples<br>
+4 cups stale bread crumbs<br>
+1 egg<br>
+1 teaspoon salt<br>
+1/2 teaspoon grated nutmeg<br>
+1/8 teaspoon pepper<br>
+1/8 teaspoon paprika<br>
+2 tablespoons chopped parsley
+</blockquote>
+
+<p>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.</p>
+
+
+
+<hr style="width: 65%;">
+<h2><a name="sav_Sauces" id="sav_Sauces"></a>Fish, Meat and Vegetable Sauces</h2>
+
+
+<h3><a name="Cream_Sauce" id="Cream_Sauce"></a>Thin Cream Sauce</h3>
+
+<blockquote>
+1 tablespoon butter<br>
+1 tablespoon flour<br>
+1 cup milk or cream<br>
+1/2 teaspoon salt<br>
+1/8 teaspoon white pepper
+</blockquote>
+
+<p>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.</p>
+
+
+<h3>Thick Cream Sauce</h3>
+
+<blockquote>
+2 tablespoons butter<br>
+2-1/2 tablespoons flour<br>
+1 cup milk or cream<br>
+1/2 teaspoon salt<br>
+1/8 teaspoon white pepper
+</blockquote>
+
+<p>Make as directed for Thin Cream
+Sauce.</p>
+
+
+<h3><a name="Tomato_Sauce" id="Tomato_Sauce"></a>Tomato Sauce</h3>
+
+<blockquote>
+3 slices bacon cut into small pieces<br>
+1 slice onion&mdash;chopped<br>
+2 tablespoons flour<br>
+1-1/2 cups strained tomatoes<br>
+1 tablespoon chopped green peppers<br>
+1/2 teaspoon salt<br>
+few gratings of nutmeg<br>
+cayenne
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Bechamel_Sauce" id="Bechamel_Sauce"></a>Bechamel Sauce</h3>
+
+<blockquote>
+1 tablespoon butter<br>
+1 tablespoon flour<br>
+1/2 cup thin cream<br>
+1/2 cup white stock&mdash;chicken or veal<br>
+salt and pepper
+</blockquote>
+
+<p>Melt butter in saucepan; stir in flour;
+reduce heat; add seasoning and liquid,
+stirring until smooth.</p><p><span class="pagenum"><a name="Page_36" id="Page_36">[Pg 36]</a></span></p>
+
+
+<h3>Egg Sauce (For Fish)</h3>
+
+<blockquote>
+1 cup white sauce<br>
+2 chopped hard-boiled eggs<br>
+1 tablespoon chopped parsley<br>
+1 teaspoon lemon juice or vinegar
+</blockquote>
+
+<p>Add eggs, parsley and lemon juice to
+white sauce after removing from fire.</p>
+
+
+<h3><a name="Brown_Sauce" id="Brown_Sauce"></a>Brown Sauce or Gravy</h3>
+
+<blockquote>
+1 tablespoon butter or fat in which meat was cooked<br>
+1 tablespoon flour<br>
+1 cup beef stock or boiling water<br>
+salt and pepper
+</blockquote>
+
+<p>Brown butter in saucepan; add flour
+and brown; add liquid and stir until
+smooth and thick. Season to taste and
+simmer 5 minutes.</p>
+
+
+<h3><a name="Currant_Jelly" id="Currant_Jelly"></a>Currant Jelly Sauce</h3>
+
+<blockquote>
+1/2 glass currant jelly<br>
+1 cup hot brown sauce
+</blockquote>
+
+<p>Melt jelly over slow fire. Add sauce;
+stir well and simmer one minute.</p>
+
+
+<h3><a name="Hollandaise" id="Hollandaise"></a>Hollandaise Sauce</h3>
+
+<blockquote>
+1/2 cup butter<br>
+2 beaten egg yolks<br>
+1 tablespoon lemon juice<br>
+salt<br>
+cayenne<br>
+1/2 cup boiling water
+</blockquote>
+
+<p>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.</p>
+
+
+<h3>Sauce Tartare</h3>
+
+<p>Make 1 cup mayonnaise, <a href="#Mayonnaise">page 41</a>.
+Chop very fine 1 tablespoon each of
+capers, olives, pickles and parsley. Press
+in a cloth till quite dry. Blend gradually
+with the mayonnaise.</p>
+
+
+<h3><a name="Maitre_D" id="Maitre_D"></a>Maitre D'Hotel Butter</h3>
+
+<blockquote>
+2 tablespoons butter<br>
+1 tablespoon lemon juice<br>
+1/2 teaspoon salt<br>
+1/8 teaspoon white pepper<br>
+1 tablespoon chopped parsley
+</blockquote>
+
+<p>Cream butter; add gradually lemon
+juice, seasoning and parsley. Keep cold
+until served.</p>
+
+
+<h3><a name="Mint_Sauce" id="Mint_Sauce"></a>Mint Sauce</h3>
+
+<blockquote>
+1/4 cup chopped mint leaves<br>
+1/2 cup vinegar<br>
+1/4 cup water<br>
+1/4 cup brown or granulated sugar
+</blockquote>
+
+<p>Cook all ingredients in saucepan over
+very slow fire for about one-half hour.
+Do not allow to boil. Serve hot.</p>
+
+
+<h3><a name="HorseRadish" id="HorseRadish"></a>Horse-Radish Sauce</h3>
+
+<blockquote>
+2 tablespoons butter<br>
+2 tablespoons grated fresh horse-radish<br>
+1 tablespoon very thick cream<br>
+1/2 teaspoon lemon juice<br>
+</blockquote>
+
+<p>Cream butter; add horse-radish, cream
+and lemon juice. Keep very cold.</p>
+
+
+<h3><a name="Cranberry_S" id="Cranberry_S"></a>Cranberry Sauce</h3>
+
+<blockquote>
+1 quart cranberries<br>
+2 cups sugar<br>
+1 cup water
+</blockquote>
+
+<p>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.</p>
+
+<p>For Cranberry Jelly strain and put
+into mold and chill.</p>
+
+
+
+<hr style="width: 65%;">
+<h2><a name="Eggs" id="Eggs"></a>Eggs</h2>
+
+
+<h3>Boiled Eggs</h3>
+
+<p>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.</p>
+
+
+<h3>Poached Eggs</h3>
+
+<p>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.</p>
+
+
+<h3>Poached Eggs in Cream</h3>
+
+<p>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.</p>
+
+
+<h3>Scrambled Eggs</h3>
+
+<p>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.</p><p><span class="pagenum"><a name="Page_37" id="Page_37">[Pg 37]</a></span></p>
+
+
+<h3>Scalloped Eggs with Ham</h3>
+
+<blockquote>
+4 hard-cooked eggs<br>
+2 cups cold boiled ham chopped fine<br>
+1 cup cream sauce<br>
+2 cups bread crumbs<br>
+2 tablespoons milk
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Plain_Omelet" id="Plain_Omelet"></a>Plain Omelet</h3>
+
+<p>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.</p>
+
+
+<h3>Puffy Omelet</h3>
+
+<blockquote>
+4 eggs<br>
+1/2 teaspoon salt<br>
+1/3 teaspoon pepper<br>
+2 teaspoons Royal Baking Powder<br>
+1 tablespoon corn starch<br>
+1/2 cup milk or half milk and half water
+</blockquote>
+
+<p>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.</p>
+
+
+<h3>Fancy Omelets</h3>
+
+<p>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.</p>
+
+
+
+<hr style="width: 65%;">
+<h2><a name="Croquettes" id="Croquettes"></a>Croquettes</h2>
+
+
+<h3><a name="Salmon_Croq" id="Salmon_Croq"></a>Salmon Croquettes</h3>
+
+<blockquote>
+1 cup cooked salmon<br>
+1 tablespoon butter<br>
+1 tablespoon flour<br>
+1/2 cup milk<br>
+1/2 teaspoon salt<br>
+1/8 teaspoon pepper<br>
+1 teaspoon lemon juice
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Rice_Croq" id="Rice_Croq"></a>Rice Croquettes</h3>
+
+<blockquote>
+1 cup rice<br>
+2 eggs<br>
+3 tablespoons milk<br>
+1 teaspoon salt<br>
+1 tablespoon sugar<br>
+1 tablespoon butter<br>
+1 teaspoon chopped parsley
+</blockquote>
+
+<p>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.</p>
+
+
+<h3>Nut and <a name="Potato_Croq" id="Potato_Croq"></a>Potato Croquettes</h3>
+
+<blockquote>
+2 cups hot riced potatoes<br>
+1/4 cup cream or milk<br>
+1/2 teaspoon salt<br>
+1/8 teaspoon pepper<br>
+few grains cayenne<br>
+yolk of 1 egg<br>
+1/3 cup chopped pecan nut meats<br>
+1/2 teaspoon Royal Baking Powder
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Chicken_Croq" id="Chicken_Croq"></a>Chicken Croquettes</h3>
+
+<blockquote>
+2 tablespoons butter<br>
+2 tablespoons flour<br>
+1 cup milk<br>
+2 teaspoons salt<br>
+1 teaspoon Worcestershire sauce<br>
+1/8 teaspoon paprika<br>
+1/8 teaspoon pepper<br>
+1 tablespoon chopped parsley<br>
+2 cups chopped chicken<br>
+2 eggs
+</blockquote>
+
+<p>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<span class="pagenum"><a name="Page_38" id="Page_38">[Pg 38]</a></span>
+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.</p>
+
+
+
+<hr style="width: 65%;">
+<h2>Luncheon Dishes</h2>
+
+
+<h3><a name="Chicken_Pat" id="Chicken_Pat"></a>Chicken Patties</h3>
+
+<blockquote>
+2 tablespoons butter<br>
+2 tablespoons flour<br>
+1 cup chicken stock<br>
+1/2 teaspoon salt<br>
+few grains cayenne pepper<br>
+1 cup cold diced chicken
+</blockquote>
+
+<p>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.</p>
+
+<p class='center smaller'><a name="ROYAL_PATTY" id="ROYAL_PATTY"></a>ROYAL PATTY SHELLS</p>
+
+<blockquote>
+2 cups flour<br>
+2 teaspoons Royal Baking Powder<br>
+1/2 teaspoon salt<br>
+4 tablespoons shortening<br>
+ice water
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Boston_Beans" id="Boston_Beans"></a>Boston Baked Beans</h3>
+
+<blockquote>
+1 quart beans<br>
+1/2 pound salt pork<br>
+1 tablespoon salt<br>
+1/4 teaspoon pepper<br>
+1/2 teaspoon dry mustard<br>
+2 tablespoons molasses
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Baked_Macaroni" id="Baked_Macaroni"></a>Baked Macaroni with Cheese</h3>
+
+<blockquote>
+1 cup macaroni<br>
+1 tablespoon butter<br>
+1 tablespoon flour<br>
+1 cup milk<br>
+1/2 cup grated cheese<br>
+1 teaspoon salt<br>
+1/8 teaspoon pepper<br>
+1/8 teaspoon paprika
+</blockquote>
+
+<p>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.</p>
+
+<p class='center smaller'>SAUCE</p>
+
+<p>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.</p>
+
+
+<h3><a name="Cheese_Scallop" id="Cheese_Scallop"></a>Cheese in Scallop Shells or Ramekins</h3>
+
+<blockquote>
+1 cup milk<br>
+2 cups bread crumbs<br>
+1/2 teaspoon salt<br>
+1/8 teaspoon pepper<br>
+1/4 teaspoon Worcestershire sauce<br>
+2 cups grated American cheese
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Cheese_Straws" id="Cheese_Straws"></a>Cheese Straws</h3>
+
+<blockquote>
+1 cup grated American cheese<br>
+1 cup flour<br>
+1 teaspoon Royal Baking Powder<br>
+1/16 teaspoon cayenne pepper<br>
+1/4 teaspoon paprika<br>
+1 egg<br>
+2 tablespoons milk
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Kidney_Beans" id="Kidney_Beans"></a>Kidney Beans with Bacon</h3>
+
+<p>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.</p>
+
+
+<h3><a name="Toms_Eggs" id="Toms_Eggs"></a>Tomatoes and Eggs</h3>
+
+<p>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.</p><p><span class="pagenum">[Pg 39]</span></p>
+
+
+<h3><a name="Corn_Pud" id="Corn_Pud"></a>Corn Pudding</h3>
+
+<blockquote>
+1 quart fresh corn cut from cob<br>
+1 teaspoon salt<br>
+1/4 teaspoon pepper<br>
+3 eggs slightly beaten<br>
+2 cups milk<br>
+3 tablespoons melted butter
+</blockquote>
+
+<p>Put all ingredients into greased baking
+dish and bake in moderate oven until
+firm.</p>
+
+
+<h3>Scotch Potatoes</h3>
+
+<blockquote>
+1 quart potatoes<br>
+1 quart onions<br>
+1 teaspoon salt
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="French_Toast" id="French_Toast"></a>French Toast</h3>
+
+<blockquote>
+1/2 cup flour<br>
+1 teaspoon Royal Baking Powder<br>
+1/4 teaspoon salt<br>
+1/2 cup milk<br>
+1 egg<br>
+sliced bread
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Cheese_Souf" id="Cheese_Souf"></a>Cheese Souffle</h3>
+
+<blockquote>
+2 tablespoons butter<br>
+3 tablespoons flour<br>
+1/2 cup milk<br>
+1/2 teaspoon salt<br>
+few grains cayenne<br>
+1 cup grated American cheese<br>
+yolks of 3 eggs<br>
+2 teaspoons Royal Baking Powder<br>
+whites of 3 eggs
+</blockquote>
+
+<p>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.</p>
+
+
+
+<hr style="width: 65%;">
+<h2><a name="Vegetables" id="Vegetables"></a>Vegetables</h2>
+
+
+<p>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.</p>
+
+<p>Potatoes&mdash;Boil 25 to 40 minutes.</p>
+
+<p>Turnips&mdash;Boil from 40 to 60 minutes.</p>
+
+<p>Beets&mdash;Boil from 1 to 2 hours before peeling.</p>
+
+<p>Parsnips&mdash;Boil from 30 to 50 minutes.</p>
+
+<p>Spinach&mdash;Boil 20 to 30 minutes.</p>
+
+<p>Onions&mdash;Boil in 2 or 3 waters, 45 to
+60 minutes.</p>
+
+<p>String Beans&mdash;Boil 1 to 1-1/2 hours.</p>
+
+<p>Shell Beans&mdash;Boil 30 to 60 minutes.</p>
+
+<p>Green Corn&mdash;Steam 10 to 15 minutes,
+or boil 5 to 6 minutes.</p>
+
+<p>Green Peas&mdash;Boil in as little water as
+possible 30 to 45 minutes.</p>
+
+<p><a name="Asparagus" id="Asparagus"></a>Asparagus&mdash;Boil 20 to 30 minutes.</p>
+
+<p>Winter Squash&mdash;Boil 20 to 40 minutes
+in small quantity of water.</p>
+
+<p>Cabbage&mdash;Boil 45 minutes to 2 hours.</p>
+
+
+<h3>Asparagus</h3>
+
+<p>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.</p>
+
+
+<h3><a name="Pickled_Beets" id="Pickled_Beets"></a>Pickled Beets</h3>
+
+<p>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.</p>
+
+
+<h3>Creamed <a name="Carrots" id="Carrots"></a>Carrots</h3>
+
+<p>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.</p>
+
+
+<h3>Boiled New Cabbage</h3>
+
+<p>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.</p>
+
+
+<h3><a name="Cold_Slaw" id="Cold_Slaw"></a>Cold Slaw</h3>
+
+<p>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.</p><p><span class="pagenum">[Pg 40]</span></p>
+
+
+<h3>Spinach</h3>
+
+<p>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.</p>
+
+
+<h3><a name="Cauliflower" id="Cauliflower"></a>Cauliflower</h3>
+
+<p>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.</p>
+
+
+<h3>French Fried Potatoes</h3>
+
+<p>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.</p>
+
+
+<h3><a name="Potato_Cakes" id="Potato_Cakes"></a>Potato Cakes</h3>
+
+<p>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.</p>
+
+
+<h3>Brussels Sprouts</h3>
+
+<p>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.</p>
+
+
+<h3><a name="Boiled_Corn" id="Boiled_Corn"></a>Boiled Corn</h3>
+
+<p>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.</p>
+
+
+<h3><a name="Lima_Beans" id="Lima_Beans"></a>Lima Beans</h3>
+
+<p>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.</p>
+
+
+<h3>Kohl-Rabi</h3>
+
+<p>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.</p>
+
+<p>The leaves may be stemmed and cooked
+as greens, boiling 40 minutes.</p>
+
+
+<h3>Candied Sweet Potatoes</h3>
+
+<p>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.</p>
+
+
+<h3><a name="Baked_Tomatoes" id="Baked_Tomatoes"></a>Baked Tomatoes</h3>
+
+<blockquote>
+6 tomatoes<br>
+2 cups soft bread crumbs<br>
+1/2 teaspoon salt<br>
+1/8 teaspoon pepper<br>
+1 tablespoon butter
+</blockquote>
+
+<p>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.</p>
+
+
+<h3>Browned Parsnips</h3>
+
+<blockquote>
+1 quart parsnips<br>
+1 teaspoon salt<br>
+2 tablespoons butter or bacon drippings<br>
+1/8 teaspoon pepper
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Oyster_Plant" id="Oyster_Plant"></a>Oyster Plant</h3>
+
+<p>Wash and cover with boiling water.
+Cook 40 to 60 minutes or until soft.
+Peel, cut in pieces and serve with Cream
+Sauce.</p>
+
+
+<h3>Stuffed Potatoes</h3>
+
+<p>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.</p><p><span class="pagenum"><a name="Page_41" id="Page_41">[Pg 41]</a></span></p>
+
+<hr style="width: 65%;">
+<h2>Salads and Salad Dressings</h2>
+
+
+<p>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.</p>
+
+<p>Dressings wilt the leaves; they should
+be added just before serving.</p>
+
+<p>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.</p>
+
+
+<h3>French Dressing</h3>
+
+<p>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.</p>
+
+
+<h3><a name="Mayonnaise" id="Mayonnaise"></a>Mayonnaise I</h3>
+
+<blockquote>
+1 egg yolk<br>
+1/2 teaspoon dry mustard<br>
+1/2 teaspoon salt<br>
+1/16 teaspoon cayenne pepper<br>
+1 cup salad oil<br>
+2 tablespoons vinegar or lemon juice
+</blockquote>
+
+<p>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.</p>
+
+
+<h3>Mayonnaise II</h3>
+
+<blockquote>
+1 egg<br>
+juice of 1 lemon or 4 tablespoons vinegar<br>
+1/2 teaspoon salt<br>
+2 cups olive oil
+</blockquote>
+
+<p>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.</p>
+
+
+<h3>Boiled Salad Dressing</h3>
+
+<blockquote>
+1/2 tablespoon salt<br>
+1-1/2 tablespoons sugar<br>
+1 teaspoon mustard<br>
+1/2 tablespoon flour<br>
+few grains cayenne<br>
+1/2 cup vinegar<br>
+2 eggs<br>
+3/4 cup milk<br>
+1 tablespoon butter or other shortening
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Russian" id="Russian"></a>Russian Dressing</h3>
+
+<p>Take 1 cup mayonnaise; add 2 teaspoons
+chili sauce, 1 can pimentos
+chopped fine, and if desired a dash of
+grated cheese.</p>
+
+
+<h3><a name="Chicken_Salad" id="Chicken_Salad"></a>Chicken Salad</h3>
+
+<blockquote>
+1 quart cold boiled chicken, cut into small cubes<br>
+1 pint finely cut celery<br>
+1 teaspoon salt<br>
+1/8 teaspoon pepper<br>
+2 hard boiled eggs<br>
+2 cups mayonnaise dressing<br>
+6 olives
+</blockquote>
+
+<p>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.</p>
+
+
+<h3>Fruit Salad</h3>
+
+<blockquote>
+1/2 pound Malaga grapes<br>
+2 pears<br>
+1 grapefruit<br>
+1 orange<br>
+1 head lettuce
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Veg_Salad" id="Veg_Salad"></a>Vegetable Salad</h3>
+
+<blockquote>
+1 cup finely cut red cabbage<br>
+1 cup cold boiled red beets<br>
+1 cup cold boiled carrots<br>
+1 cup cold boiled potatoes<br>
+1 cup finely cut celery<br>
+1/2 cup pimentoes<br>
+1 head lettuce<br>
+1 cup French dressing
+</blockquote>
+
+<p>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.</p><p><span class="pagenum"><a name="Page_42" id="Page_42">[Pg 42]</a></span></p>
+
+
+<h3>Marquise Salad</h3>
+
+<blockquote>
+3 firm tomatoes<br>
+1/2 cup chopped onion<br>
+1/2 cup chopped parsley<br>
+2 tablespoons salad oil
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Potato_Salad" id="Potato_Salad"></a>Potato Salad</h3>
+
+<blockquote>
+1 quart cold boiled potatoes<br>
+1 onion finely sliced<br>
+1/2 teaspoon salt<br>
+chopped parsley<br>
+1/2 cup French dressing
+</blockquote>
+
+<p>Cut potatoes into slices or cubes; add
+onion; mix with salt, parsley and French
+dressing. Serve on lettuce leaves with
+boiled dressing.</p>
+
+
+<h3><a name="Lobster_Salad" id="Lobster_Salad"></a>Lobster Salad</h3>
+
+<p>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.</p>
+
+
+<h3>Fish Salad</h3>
+
+<blockquote>
+2 cups shredded lettuce<br>
+1 can tuna fish or 1-1/2 lbs. any cold boiled fish<br>
+1/2 cup French dressing<br>
+1 teaspoon onion juice<br>
+1/2 cup mayonnaise<br>
+1 cup finely cut celery<br>
+1 teaspoon chopped parsley
+</blockquote>
+
+<p>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.</p>
+
+
+
+<hr style="width: 65%;">
+<h2><a name="Beverages" id="Beverages"></a>Beverages</h2>
+
+
+<h3>How to Make Coffee</h3>
+
+<p>The best method of making coffee,
+as determined by the Better Coffee-Making
+Committee of the National Association
+of Coffee Roasters, is as follows:</p>
+
+<p>"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.</p>
+
+<p>"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.</p>
+
+<p>"Cover and take at once to table.</p>
+
+<p>"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.</p>
+
+<p>"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."</p>
+
+
+<h3>Boiled Coffee</h3>
+
+<p>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.</p>
+
+
+<h3><a name="Cocoa" id="Cocoa"></a>Cocoa</h3>
+
+<p>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.</p>
+
+
+<h3>Cocoa Syrup</h3>
+
+<blockquote>
+2 cups water<br>
+2 cups sugar<br>
+1 cup cocoa<br>
+1/2 teaspoon salt
+</blockquote>
+
+<p>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.</p>
+
+<p>Served either hot or iced, this is a
+nourishing and delicious beverage.</p><p><span class="pagenum"><a name="Page_43" id="Page_43">[Pg 43]</a></span></p>
+
+
+<h3>Tea</h3>
+
+<p>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.</p>
+
+
+<h3>Chocolate</h3>
+
+<p>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.</p>
+
+
+
+<hr style="width: 65%;">
+<h2><a name="Candies" id="Candies"></a>Candies</h2>
+
+
+<h3>Cream Candy</h3>
+
+<blockquote>
+2 cups sugar<br>
+2 tablespoons vinegar<br>
+1 teaspoon lemon extract<br>
+1 teaspoon cream of tartar<br>
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Butter_Scotch" id="Butter_Scotch"></a>Butter Scotch</h3>
+
+<blockquote>
+2 cups sugar<br>
+2 tablespoons water<br>
+2 tablespoons butter
+</blockquote>
+
+<p>Boil without stirring until brittle when
+tested in cold water. Pour out on buttered
+plates to cool.</p>
+
+
+<h3>Butter Taffy</h3>
+
+<blockquote>
+3 cups brown sugar<br>
+1/2 cup molasses<br>
+1/4 cup water<br>
+1/4 cup vinegar<br>
+4 tablespoons butter<br>
+1 teaspoon vanilla extract
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Choc_Cara" id="Choc_Cara"></a>Chocolate Caramels</h3>
+
+<blockquote>
+2 cups molasses<br>
+1 cup brown sugar<br>
+1 cup cream or milk<br>
+1/4 pound unsweetened chocolate<br>
+4 tablespoons butter
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Creamed_Nuts" id="Creamed_Nuts"></a>Creamed Nuts</h3>
+
+<blockquote>
+2 cups confectioner's sugar<br>
+white of 1 egg<br>
+1 teaspoon vanilla extract<br>
+2 teaspoons cold water<br>
+walnuts or other nuts
+</blockquote>
+
+<p>Mix sugar, unbeaten egg white, vanilla
+and water into a stiff paste. Shape into
+little balls, press between halved walnut
+or other nut meats.</p>
+
+<p>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.</p>
+
+
+<h3><a name="Peanut_Brittle" id="Peanut_Brittle"></a>Peanut Brittle</h3>
+
+<blockquote>
+2 cups chopped roasted nuts<br>
+3 cups granulated sugar
+</blockquote>
+
+<p>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.</p>
+
+
+<h3>Candied <a name="Popcorn" id="Popcorn"></a>Popcorn</h3>
+
+<blockquote>
+1-1/2 cups sugar or maple syrup<br>
+1 tablespoon butter<br>
+3 tablespoons water<br>
+3 quarts popped corn
+</blockquote>
+
+<p>Boil sugar or syrup with butter and
+water until it spins a long thread; pour
+this on corn and if desired shape into
+balls.</p>
+
+
+<h3>Pulled <a name="Molasses_Candy" id="Molasses_Candy"></a>Molasses Candy</h3>
+
+<blockquote>
+1 cup molasses<br>
+2 cups brown sugar<br>
+1 cup water<br>
+3 tablespoons vinegar<br>
+3 tablespoons butter
+</blockquote>
+
+<p>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.</p><p><span class="pagenum">[Pg 44]</span></p>
+
+
+<h3><a name="Fudge" id="Fudge"></a>Fudge</h3>
+
+<blockquote>
+3 cups sugar<br>
+1 cup milk or cream<br>
+4 or 5 tablespoon's cocoa or 2 ounces unsweetened chocolate<br>
+1 tablespoon butter<br>
+1 teaspoon vanilla extract
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Penuche" id="Penuche"></a>Penuche</h3>
+
+<blockquote>
+2 cups light brown sugar<br>
+1/3 cup milk or cream<br>
+1 tablespoon butter<br>
+3/4 cup chopped nuts<br>
+1 teaspoon vanilla extract
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Cocoa_Cream" id="Cocoa_Cream"></a>Cocoa Cream Candy</h3>
+
+<blockquote>
+4 tablespoons confectioner's sugar<br>
+2 tablespoons boiling water<br>
+4 tablespoons cocoa<br>
+1/2 teaspoon vanilla extract
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Stuffed_dates" id="Stuffed_dates"></a>Stuffed Prunes or Dates</h3>
+
+<p>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.</p>
+
+
+<h3><a name="Cocoanut_Cream" id="Cocoanut_Cream"></a>Cocoanut Cream Candy</h3>
+
+<blockquote>
+1 tablespoon butter<br>
+3/4 cup milk<br>
+2 cups sugar<br>
+1/2 cup grated fresh cocoanut<br>
+1/2 teaspoon vanilla extract
+</blockquote>
+
+<p>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.</p>
+
+<p>For Chocolate Cocoanut Cream Candy
+add 3 ounces unsweetened chocolate to
+other ingredients before boiling.</p>
+
+
+<h3><a name="Hickory_Nut" id="Hickory_Nut"></a>Hickory Nut Candy</h3>
+
+<blockquote>
+2 cups sugar<br>
+1/2 cup water<br>
+lemon or vanilla extract<br>
+1 cup hickory nut meats
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Date_Peanut" id="Date_Peanut"></a>Date and Peanut Paste</h3>
+
+<blockquote>
+1 cup stoned dates<br>
+1/2 cup peanut butter<br>
+1 teaspoon salt<br>
+1/4 cup confectioner's sugar
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Salted_Almonds" id="Salted_Almonds"></a>Salted Almonds</h3>
+
+<p>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.</p>
+
+
+
+<hr style="width: 65%;">
+<h2><a name="Fireless_Cookery" id="Fireless_Cookery"></a>Fireless Cookery</h2>
+
+
+<p>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.</p>
+
+<p>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.</p><p><span class="pagenum">[Pg 45]</span></p>
+
+<h3>DIRECTIONS</h3>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+
+<h3><a name="Cereals" id="Cereals"></a>Cereals</h3>
+
+<p>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.</p>
+
+
+<h3>Steaming</h3>
+
+<p>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.</p>
+
+
+<h3><a name="Soupsfl" id="Soupsfl"></a>Soups</h3>
+
+<p>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.</p>
+
+<p>For ingredients and special directions
+for preparing soups, see "Soups."</p>
+
+
+<h3><a name="Roast_Meats" id="Roast_Meats"></a>Roast Meats</h3>
+
+<p>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.</p>
+
+<p>The roast may be browned in a very
+hot oven before putting into cooker or
+just before serving.</p>
+
+
+<h3><a name="Boiled_Meats" id="Boiled_Meats"></a>Boiled or Stewed Meats</h3>
+
+<p>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.</p>
+
+
+<h3>Vegetables</h3>
+
+<p>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.</p>
+
+
+
+<hr style="width: 65%;">
+<h2><a name="Invalid_Cookery" id="Invalid_Cookery"></a>Invalid Cookery</h2>
+
+
+<p>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.</p>
+
+
+<h3>Barley Water</h3>
+
+<blockquote>
+2 tablespoons pearl barley<br>
+2 quarts cold water
+</blockquote>
+
+<p>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.</p>
+
+
+<h3>Pineapple Juice</h3>
+
+<p>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.</p><p><span class="pagenum"><a name="Page_46" id="Page_46">[Pg 46]</a></span></p>
+
+
+<h3>Albuminized Orange</h3>
+
+<blockquote>
+1 egg white<br>
+juice of 1 orange<br>
+sugar
+</blockquote>
+
+<p>Add orange juice sweetened to taste
+to egg white and beat well. Chill on ice
+and serve cold.</p>
+
+
+<h3>Beef Tea</h3>
+
+<blockquote>
+1 pound lean beef<br>
+1 cup cold water
+</blockquote>
+
+<p>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.</p>
+
+
+<h3>Scraped Beef</h3>
+
+<p>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.</p>
+
+
+<h3><a name="Spanish_Cream" id="Spanish_Cream"></a>Spanish Cream</h3>
+
+<blockquote>
+2 cups scalded milk<br>
+4 egg yolks<br>
+1/4 cup sugar<br>
+2 tablespoons granulated gelatine<br>
+1/4 cup cold water<br>
+1 teaspoon vanilla extract<br>
+1 pint cream
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Gluten_Muffins" id="Gluten_Muffins"></a>Gluten Muffins</h3>
+
+<blockquote>
+2 cups gluten flour<br>
+3 teaspoons Royal Baking Powder<br>
+1 egg<br>
+1 tablespoon butter<br>
+2 cups milk
+</blockquote>
+
+<p>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.</p>
+
+<p>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.</p>
+
+
+
+<hr style="width: 65%;">
+<h2><a name="Preserving_and_Canning" id="Preserving_and_Canning"></a>Preserving and Canning</h2>
+
+<p>(Material adapted from U. S. Food Administration
+and N. Y. State Department
+of Agriculture.)</p>
+
+
+<h3>General Directions</h3>
+
+<p>Test all jars for leakage before using.
+To do this, fill with water, put on rubber
+and cover, seal and invert.</p>
+
+<p>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.</p>
+
+<p>Use a wide-mouthed funnel when filling
+jars to avoid loss of material and
+keep jar rim clean.</p>
+
+<p>Invert all jars after filling and sealing.</p>
+
+<p>Fruit should be sound, firm and not
+overripe. All fruit should be carefully
+prepared.</p>
+
+<p>Clean fruit, clean hands, clean utensils,
+and a clean kitchen free from flies,
+are essential for safety and success.</p>
+
+<p>Keep products in a cool place. Avoid
+freezing in winter.</p>
+
+
+<h3>Canning</h3>
+
+<p>Canning is the operation of preparing
+sterilized food so that it will keep indefinitely.</p>
+
+<p>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&mdash;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.</p>
+
+
+<h3>Preserving</h3>
+
+<p>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.</p><p><span class="pagenum">[Pg 47]</span></p>
+
+
+<h3>Directions for Canning by Open-Kettle Method</h3>
+
+<p>By this method which is generally
+used, for preserves, jams and marmalades,
+food is completely cooked and
+poured boiling hot into sterilized jars.</p>
+
+<p>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.</p>
+
+
+<h3>Directions for Canning by Can-Cooked Method</h3>
+
+<p>By this method uncooked or partly
+cooked food is packed in can or jar,
+covered with liquid and both jar and
+contents sterilized.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>Pack firmly in clean, tested jars to
+within one-half inch of top.</p>
+
+<p>Fill jars to within 1/4 inch of top with
+boiling water, fruit juice, or syrup.</p>
+
+<p>Place a new rubber on each jar, adjust
+cover and partly seal.</p>
+
+<p>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.</p>
+
+<p>Remove jars from sterilizer. Seal them
+and invert to cool. Avoid a draft on
+jars, but cool as rapidly as possible.</p>
+
+<p>Wash and label jars. Wrap in paper
+or store in a dark place to prevent loss
+of color of red fruit.</p>
+
+<p>Vegetables may also be canned by this
+method.</p>
+
+
+<h3>A Time-Table for <a name="Canning_Fruits" id="Canning_Fruits"></a>Canning Fruits by the Can-Cooked Method</h3>
+
+<table border="0" cellpadding="4" cellspacing="0" summary="">
+<tr><td align="left"> </td><td align="center" colspan="3">TIME OF COOKING</td></tr>
+<tr><td align="left"> </td><td align="center">Time of Blanching</td><td align="center">If the hot-water bath is used</td><td align="right">If the Pressure Cooker is used<br>(5 Pounds)</td></tr>
+<tr><td align="center"> FRUIT</td><td align="center">Minutes</td><td align="center">Minutes</td><td align="center">Minutes</td></tr>
+<tr><td align="left"> Apricots, Peaches</td><td align="right"> 1-2</td><td align="right"> 16</td><td align="right"> 10</td></tr>
+<tr><td align="left"> Blackberries</td><td align="right"></td><td align="right"> 16</td><td align="right"> 6</td></tr>
+<tr><td align="left"> Cherries, Strawberries, Grapes, Plums</td><td align="right"> 16</td><td align="right"> 10</td></tr>
+<tr><td align="left"> Fruit Juices</td><td align="right"></td><td align="right"> 20</td><td align="right"> 10</td></tr>
+<tr><td align="left"> Huckleberries, Raspberries</td><td align="right"></td><td align="right"> 16</td><td align="right"> 8</td></tr>
+<tr><td align="left"> Pears</td><td align="right">1-2</td><td align="right"> 20</td><td align="right"> 10</td></tr>
+<tr><td align="left"> Pineapples</td><td align="right"></td><td align="right"> 60</td><td align="right"> 40</td></tr>
+<tr><td align="left"> Quinces</td><td align="right">1-2</td><td align="right"> 60</td><td align="right"> 40</td></tr>
+</table>
+
+<h3>Use of Sugar in Canning Fruit</h3>
+
+<p>Sugar is used in canning fruit for the
+purpose of improving flavor and is not
+necessary for preservation.</p>
+
+<p>Thin syrup&mdash;1 part sugar to 2 parts
+water for sweet fruits.</p>
+
+<p>Medium Syrup&mdash;1 part sugar to 1 part
+water for berries and medium sweet
+fruits.</p>
+
+<p>Thick Syrup&mdash;2 parts sugar to 1 part
+water for sour fruits.</p>
+
+<p>To make syrup add sugar to boiling
+water. Stir until all sugar is dissolved,
+then boil 2 or 3 minutes.</p>
+
+
+<h3>Canned <a name="Peaches" id="Peaches"></a>Peaches</h3>
+
+<p>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.</p>
+
+<p>Can-cooked Method.&mdash;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.</p><p><span class="pagenum"><a name="Page_48" id="Page_48">[Pg 48]</a></span></p>
+
+<p>Open-kettle Method.&mdash;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.</p>
+
+
+<h3>Canned Cherries</h3>
+
+<p>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.</p>
+
+
+<h3>Canned <a name="Pears" id="Pears"></a>Pears</h3>
+
+<p>Wash and peel fruit and follow directions
+for canned peaches.</p>
+
+
+<h3>Canned Berries</h3>
+
+<p>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.</p>
+
+<p>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.</p>
+
+
+<h3><a name="Asparagus48" id="Asparagus48"></a>Asparagus</h3>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+
+<h3><a name="Beans" id="Beans"></a>Beans</h3>
+
+<p>Green String Beans and Wax Beans.&mdash;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.</p>
+
+
+<h3>Corn</h3>
+
+<p>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.</p>
+
+
+<h3><a name="Jams" id="Jams"></a>Jams</h3>
+
+<p>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.</p>
+
+
+<h3>Raspberry Jam</h3>
+
+<p>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.</p>
+
+<p>Blackberry, gooseberry or other berry
+jam may be made in this way.</p><p><span class="pagenum">[Pg 49]</span></p>
+
+
+<h3><a name="Plum" id="Plum"></a>Plum Conserve</h3>
+
+<blockquote>
+4 pounds plums<br>
+1 cup seeded raisins<br>
+2 oranges<br>
+sugar<br>
+juice of 1 lemon<br>
+1/2 pound walnuts
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Spiced_Currants" id="Spiced_Currants"></a>Spiced Currants</h3>
+
+<blockquote>
+3 lbs. white sugar<br>
+5 lbs. ripe currants<br>
+1 tablespoon cinnamon<br>
+1 tablespoon nutmeg<br>
+1 tablespoon cloves<br>
+1 tablespoon allspice<br>
+1/2 pint vinegar
+</blockquote>
+
+<p>Boil currants one hour, then add sugar,
+spices and one-half pint vinegar, boil
+one-half hour longer. Pour into jars and
+store.</p>
+
+
+<h3><a name="Jellies" id="Jellies"></a>Jellies</h3>
+
+<p>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.</p>
+
+
+<h3><a name="Pickles" id="Pickles"></a>Pickles</h3>
+
+<h3>Pickled Peaches</h3>
+
+<blockquote>
+2 pounds brown sugar<br>
+2 cups vinegar<br>
+1 ounce stick cinnamon<br>
+1/2 ounce whole cloves<br>
+4 quarts peaches
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Chow_Chow" id="Chow_Chow"></a>Chow Chow</h3>
+
+<blockquote>
+1 quart small white onions<br>
+1 quart small cucumbers<br>
+2 heads cauliflower<br>
+3 green peppers<br>
+1 quart vinegar<br>
+6 tablespoons mustard<br>
+3 tablespoons flour<br>
+1 cup sugar<br>
+1 tablespoon turmeric
+</blockquote>
+
+<p>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.</p>
+
+
+<h3>Sweet <a name="Tomato_Pickles" id="Tomato_Pickles"></a>Tomato Pickles</h3>
+
+<blockquote>
+1/2 peck green tomatoes<br>
+4 onions<br>
+4 green peppers<br>
+1 cup salt<br>
+1/2 cup white mustard seed<br>
+2 teaspoons pepper<br>
+3 teaspoons cinnamon<br>
+3 teaspoons allspice<br>
+3 teaspoons cloves<br>
+2 quarts vinegar<br>
+1 pound brown sugar
+</blockquote>
+
+<p>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.</p>
+
+
+<h3><a name="Chili_Sauce" id="Chili_Sauce"></a>Chili Sauce</h3>
+
+<blockquote>
+12 medium-sized ripe tomatoes<br>
+1 red pepper<br>
+1 onion<br>
+2 cups vinegar<br>
+1/3 cup sugar<br>
+2 tablespoons salt<br>
+2 teaspoons cloves<br>
+2 teaspoons cinnamon<br>
+2 teaspoons allspice<br>
+2 teaspoons nutmeg
+</blockquote>
+
+<p>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.</p>
+
+
+<h3>Tomato <a name="Catsup" id="Catsup"></a>Catsup</h3>
+
+<blockquote>
+4 quarts tomatoes (strained)<br>
+6 tablespoons salt<br>
+3 tablespoons black pepper<br>
+1 tablespoon cloves<br>
+2 tablespoons cinnamon<br>
+2 tablespoons allspice<br>
+1-1/2 pints vinegar
+</blockquote>
+
+<p>Put all together in kettle and boil
+down one-half. Pour into sterilized jars.</p><p><span class="pagenum">[Pg 50]</span></p>
+
+
+
+<hr style="width: 65%;">
+<h2>Keep the Home Baking Safeguarded</h2>
+
+
+<p>Housekeepers who have always used
+Royal Baking Powder with utmost satisfaction
+are sometimes misled into experimenting
+with baking powders containing
+questionable ingredients.</p>
+
+<p>No real economy is thus accomplished&mdash;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.</p>
+
+<p>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&mdash;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.</p>
+
+<p><i><b>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.</b></i></p><p><span class="pagenum">[Pg 51]</span></p>
+
+
+
+<hr style="width: 65%;">
+<h2>BAKE IT WITH ROYAL AND BE SURE</h2>
+
+
+<p>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.</p>
+
+<p>One of the distinctive qualities of
+food baked with Royal Baking
+Powder is <i>wholesomeness</i>.</p>
+
+<p>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.</p>
+
+<p><i>Remember the adage</i>&mdash;</p>
+
+<p>"Bake it with Royal and be sure."</p>
+<div class="figcenter" style="width: 312px;">
+<img src="images/bcover.jpg" width="312" height="494" alt="" title="">
+</div>
+
+
+
+
+
+
+
+<pre>
+
+
+
+
+
+End of the Project Gutenberg EBook of New Royal Cook Book, by Anonymous
+
+*** END OF THIS PROJECT GUTENBERG EBOOK NEW ROYAL COOK BOOK ***
+
+***** This file should be named 38193-h.htm or 38193-h.zip *****
+This and all associated files of various formats will be found in:
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+</pre>
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+</body>
+</html>
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author	Roger Frank <rfrank@pglaf.org>	2025-10-14 20:09:43 -0700
committer	Roger Frank <rfrank@pglaf.org>	2025-10-14 20:09:43 -0700
commit	58e3827fb6979dc2ad7e4a9f3dabf1ac7005597f (patch)
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