Chapter I: Part 1

TRANSCRIBER’S NOTE

Italic text is denoted by _underscores_.

Bold text is denoted by =equals signs=.

Some minor changes to the text are noted at the end of the book.

There was not a Table of Contents in the original book. One is provided here for the modern reader.

_Foreword_
_How to Use This Book_
The Art of Cooking 7
Bread 8
Beverages 12
Cake 16
Candy 20
Cereals 26
Cheese 28
Soup 32
Vegetables 38
Biscuits, Muffins, Quick Breads 44
Cookies, Gingerbread, and Doughnuts 48
Sandwiches 55
Salads 59
Pies, Dumplings, Tarts 63
Puddings 69
Sauces 74
Sauces For Desserts 77
Mayonnaise Dressing 79
Icings 81
Veal 85
Methods of Cooking Meats 86
Beef 88
Stews 91
Chowders 92
Mutton and Lamb 94
Sweetbreads, Tongues, Etc. 97
Pork 99
Shellfish 103
Fish 108
Chilled Desserts 119
Poultry and Game 128
Preserves 137
Eggs 146
Kitchen Utensils 153
Table Etiquette 154
Kitchen Economy 155
Fasting and Abstaining 157
The Cook’s Dictionary 158
Index 160

OWN

COOK BOOK]

_MOLLY GAVIN’S OWN COOKBOOK_

Compiled by MOLLY GAVIN, author of “FOOD FOR CHILDREN,” “FISH DAYS AND FAST DAYS,” and numerous other books and booklets, and cooking and home economics counsellor to hundreds of thousands of women through her weekly and monthly columns in leading Catholic newspapers and magazines throughout the United States and Canada.

THE GRIMES COMPANY
_Publishers_
National Press Building
Washington, D. C.

Copyright 1927
THE GRIMES COMPANY

_FOREWORD_

This is perhaps the first complete cookbook of its kind ever published. There are many others intended for the general public; but, as far as I have been able to determine, this is the first compiled primarily for Catholic women.

In assembling the cooking information that follows I had Catholic women in mind principally for the reason that they have to consider fast and abstinence regulations which our non-Catholic sisters naturally do not observe. Kitchen problems of Catholic women differ in many respects from the problems of women outside the Church. This fact has been so impressed upon me in recent years by hundreds of mothers, priests’ housekeepers and nuns who have been writing to me for cooking advice that I have decided to be of greater assistance to them, if possible. When I suggested a complete cookbook thousands of these women assured me it was exactly what they wanted. Other thousands had previously asked for detailed help in permanent form.

This cookbook is the answer to their requests. Herein I am giving to them a collection of accurate, practical, and inexpensive recipes. With the cooperation of the publishers these have been printed in convenient form in a volume that will open easily and lay flat so that the cook may follow the table of ingredients and instructions without experiencing the usual cookbook difficulty of exasperatingly fumbling to keep the page she wants in place while her hands are full of dough. Another feature is that more than 300 pages of recipes have been arranged in actually half that number—a convenience and saving which I believe will meet with the favor of my readers.

This book is complete in itself, but as in every other phase of life, something new is always developing, so it is with cooking. New short cuts are being constantly devised, new savings are being hit upon. To keep in touch with the latest in cooking, may I suggest in conclusion that my readers follow the cooking columns which I conduct in the leading Catholic newspapers and magazines? Through these columns I am able to provide a direct and personal advice service to women who desire personal help with their kitchen problems.

MOLLY GAVIN.

_How to Use This Book_

In compiling this book the author has made no attempt at an alphabetical arrangement. Instead she has grouped recipes, menus, hints and helpful matter into the divisions and departments in which one naturally would expect to find them listed. Thus, under the general heading “Meats” she offers a variety of recipes for the preparation of chicken, beef, pork, mutton and game; while under “Bread” she presents a wide choice of recipes for biscuits, rolls, etc.

Realizing, however, that the busy cook usually wants a recipe in a hurry, a simpler and more direct method of telling her exactly where to find what she wants is provided at the end of the book in the alphabetical index. All the reader has to do is to turn to the index for the number of the page on which the recipe she desires may be found.

A table of the abbreviations used throughout the book follows:

c = cup
tsp = teaspoon
tbp = tablespoon
hr = hour
pt = pint
qt = quart
min = minute
oz = ounces
db = double boiler
bp = baking powder
temp = temperature
fc = food chopper
° = degrees
F = Fahrenheit
sq = squares
lbs = pounds
″ = inches

To insure good results from the use of this book these rules are essential:

1. Be sure you understand the recipe you are using.

2. Be careful and accurate in your measurements.

3. Thoroughly blend or mix your ingredients.

4. Give careful attention to proper temperatures in mixing and cooking.

5. Follow recipes exactly.

6. Always use level measurements. For accuracy the standard half-pint measuring cup is recommended.

7. Equip your kitchen with proper utensils. They pay for themselves many times over in the long run.

_Molly Gavin’s Own Cook Book_

THE ART OF COOKING

Cooking is an art, a science—and an accomplishment of which any woman who is proficient at it might well be proud. For centuries people have been jesting to the effect that “the way to a man’s heart is through his stomach,” and that “armies move on their stomachs,” all of which is true. Truer than the jesters imagine! Cooking can not and should not be taken too lightly. We have to eat to live, and it is a well-established fact that the length of our span of life depends to a great extent upon the food we eat.

The Catholic mother who is a good cook is one of God’s greatest blessings to the human race. She knows that to serve God well her family has to enjoy good health. She knows likewise that good health is largely a consequence of appetizing and nourishing meals. She knows that healthy youngsters are happy youngsters. Good food she gives them, and good food she tells and shows them how to prepare as they grow old enough to be of help to her and to themselves. Wise indeed is the mother who lets her daughters putter around the kitchen preparing candy and other dainties, for girls who learn to love to cook learn early in life an art that can be taught with greatest success only in the home. Girls who can cook need never fear for their future; it is assured once they learn that wielding an effective mixing spoon is infinitely more profitable than fingering a lipstick.

The good nun who can plan and cook appetizing meals economically is a valued member of any community. Convents, hospitals, orphanages, schools and other institutions depend upon such women even more than upon a superior, in many instances, for their success.

The thoughtful and helpful priest’s housekeeper is the woman who can cook delectable meals in a number of delightful ways. Monotony in any line is a curse; monotony in cooking and serving the same old dishes in the same old way week after week and year after year is an affliction that should be visited on no rectory. The thoughtful cook will serve the priests in the rectory in which she is employed a variety of foods that will keep them toned up in body and in mind, that they might better be able to serve the God to Whom they have dedicated their lives.

In the pages that follow, I trust, mothers, nuns and priests’ housekeepers will find the help I intended when starting this undertaking. Here and there throughout the book I have inserted little thoughts, little reflections that have helped me over the rough spots of home-making and I hope they will also be of some value to my reader friends. None of us is in high spirits all of the time. All of us have our “blue days,” times when everything we undertake seems to go wrong. These hints and reflections are intended for just such times. May they and the recipes be all my friends are looking for, and all that I intended, when writing, that they should be.

BREAD

YEAST BREAD

Bread when spread with butter is rendered a perfect food. Wheat flour is best for making bread; it contains just enough gluten to make a light loaf. Buy a good grade of flour. Never use pastry flour except when specified in a recipe. If uncertain as to whether you have bread or pastry flour, take some in your hand and squeeze it together; good bread flour will not hold together when you loosen your hand; pastry flour will hold together. Always sift flour before measuring.

When milk or potato water is used, it makes the bread more nutritious and it does not go stale so rapidly; milk and water combined together can be used, or just water. Milk should always be scalded and then allowed to become lukewarm. Evaporated milk or powdered milk may be used when fresh milk is difficult to obtain.

Butter or lard makes the bread more tender; sugar gives flavor and helps hasten the fermentation of the yeast; salt brings out the flavor of the bread.

Compressed yeast is generally used; liquid yeast is made at home; dry yeast is sometimes used. The liquids should always be lukewarm; when too hot they kill the yeast. Good bread is obtained by proper handling of ingredients and dough. If allowed to get too light before it is put into the oven it will be sour. Ingredients should be thoroughly mixed with the hands or with a mixer. Two risings are enough. The first kneading distributes the yeast thoroughly; second kneading breaks the bubbles and distributes the gas evenly throughout the dough. Do not knead dough too stiff, but only until it has a silky smoothness (about 20 mins). A bread pan of Russian Iron is the best (4″ deep, 4½″ wide and 10″ long). If new, it should be baked blue in the oven before using. Bread should be baked in a hot oven. It should rise the first 15 mins. in the oven; brown the next 20 mins; heat reduced and finish baking the next 15 mins; it is done when it leaves the sides of the pan. When placing more than one loaf in a pan brush between them with melted butter or lard. To make a darker crust, brush top of loaf with milk or butter. Melted butter brushed over top of bread just before taking it from the oven will give a tender crust. Remove bread from pans when baked and place it so the air will circulate under it. Let it cool well before putting it in the breadbox. Keep breadbox sweet and clean by washing and airing it before you put in a new baking. Do not wrap cloth around bread as it may give an unwholesome taste.

WHITE BREAD

1 c scalded milk, 1 c boiling water, 2½ tsp salt, 1 tbp lard, 1
tbp butter, 2 tbp sugar; 1 yeast cake dissolved in ¼ c lukewarm
water; 6 c sifted flour.

Place sugar, butter, lard and salt in bread pan; pour on boiling milk and water (2 c water can be used instead of milk and water if desired); mix together; let stand until lukewarm. Dissolve 1 yeast cake in ¼ c lukewarm water; add to other liquid when lukewarm; sift in 5 c flour; mix well; place on floured board; knead until smooth and elastic; return to bread pan; cover with clean cloth; set in warm place to rise (70 F) for 2 hr or until light; then knead well and again place in pan, covering as before, and set for another rising of 1 hr; then form gently into loaves or rolls; place in greased baking pans, brush with melted butter, cover with wax paper or clean cloth and let stand for 1 hr, or until even with top of pan, and then bake. When let rise over night ¼ yeast cake can be used. This amount makes 1 loaf and 1 pan of biscuits.

BREAD WITH SPONGE

SPONGE: 1 pt water, ½ compressed yeast cake, 1 qt sifted flour.

Set sponge late in evening by dissolving yeast cake in lukewarm water, or milk; add the flour; mix until sponge is smooth; cover well and set in a warm place (65 F) over night. In the morning add to sponge following ingredients:

1 pt. lukewarm water, 2 tsp salt, 2 tbp sugar, 2 tbp melted lard,
2 qts flour.

Mix sponge until ingredients are dissolved and batter smooth; add flour and knead until smooth; let dough rise about 1 hr or until light; knead and make into loaves; cover with clean cloth and let rise; then place in moderate oven; bake until bread leaves sides of pan or about 45 min.

WHOLE WHEAT BREAD

Follow directions for White Bread but instead of 6 c white flour use 5 c whole wheat flour and ⅓ c molasses instead of sugar and no butter or lard.

RYE BREAD

Follow directions for White Bread but instead of 6 c white flour allow 3 c white flour and 2½ c rye flour and ⅓ c molasses instead of sugar.

GRAHAM BREAD

Follow directions for White Bread but instead of 6 c of white flour use 3 c white flour and 3 c graham flour; ⅓ c molasses instead of sugar and no butter or lard.

ROLLED OATS BREAD

Follow directions for White Bread but instead of 6 c white flour use 5 c white flour and 1 c rolled oats; ½ c molasses instead of sugar, and no lard.

CARAWAY BREAD

Follow directions for White Bread but instead of 6 c white flour use 1 c white flour and 5 c rye flour; after first rising add ½ tbp caraway seeds and knead in well.

CURRANT OR RAISIN BREAD

Follow directions for White Bread; after first rising add ½ c washed, cleaned and dried currants or raisins.

POTATO BREAD

1 c potatoes cooked and mashed, ⅓ c liquid, 1¼ tsp salt, 1 tbp
sugar, 2½ c flour; ½ cake compressed yeast.

Follow directions for White Bread.

COFFEE CAKE

½ c milk, 3 tbp lard, 2 tbp sugar, 1 tsp salt, 1 yeast cake, 2
tbp lukewarm water, 2 to 2½ c flour, 1 egg, ⅓ c brown sugar.

Heat milk and add lard, sugar and salt; when lukewarm add yeast cake dissolved in lukewarm water; add ¾ c flour and beat thoroughly; cover and set in warm place to rise for 1 hr; add beaten egg, brown sugar and enough flour to make a firm dough; knead on slightly floured board until smooth and elastic; cover and set in warm place to rise until double in bulk; knead again; pat dough into greased pan to ½ inch thickness; cover and set in warm place to rise until light; brush top with melted lard or butter; sprinkle with 1 tsp cinnamon and 2 tbp brown sugar; bake in hot oven over 18 min. Currants, raisins or nuts can be added just before last kneading if desired.

BISCUITS

Follow recipe for White Bread. Biscuits can be shaped in many ways. It is better to make them small than large as they are then more attractive. Bake 20 or 25 min in hot oven.

HOME-MADE YEAST

Boil 2 oz best hops in 4 qt water ½ hr; strain and let cool until lukewarm; place in earthen bowl and add ½ c salt and ½ c brown sugar; beat up 1 qt of flour with some of the liquor; mix all together and let stand for 3 days; add 6 medium-sized potatoes (boiled and mashed through a colander); let stand a day, then strain and bottle and it is ready for use. Before using shake bottle up well. Will keep in cool place 2 months. ⅔ c of this yeast will make 4 loaves of bread.

DRY YEAST

Is made by mixing cornmeal that has been sifted and dried into the Home-Made Yeast; kneading well until it can be rolled out on floured board; then cut into cakes; dry thoroughly in the shade; keep in a real dry place.

BREAKFAST ROLLS

Use 1½ lbs of bread dough, when ready to shape into loaves; make a long, even roll and cut into twelfths; shape with thumb and fingers into round balls; set in an 11×6-inch pan if liked without crust, or 2 inches apart on a sheet if wanted crusty; brush with butter; cover closely and let rise slowly for 40 min; then raise temperature slightly for another half hour; should more than double their bulk. Bake in quick oven 25 min.

TEA BISCUIT WITH POTATO

¾ c hot riced potato, ¼ c butter, 1 tsp sugar, 1 tsp salt, 1 c
scalded milk, ½ yeast cake in ½ c water, 1 egg white slightly
beaten, 4 c flour.

If set at 10 a. m., will be ready to shape and bake for tea. Beat together potato, butter, sugar and salt; when milk is lukewarm add yeast cake; when yeast is dissolved combine with potato mixture; add part of flour slowly, beating constantly, then white of egg; more flour until stiff enough to knead; knead until smooth; return to mixing bowl and let rise; cut sponge down; let rise second time; shape into small biscuits; let rise to double the bulk; bake in quick oven.

SALAD ROLLS

1 c milk, ½ yeast cake dissolved in ¼ c lukewarm water, 1 tbp
sugar, ½ tsp salt, ½ c melted butter, 3 c sifted flour, 1 egg
white beaten.

Scald milk; when lukewarm add dissolved yeast and ½ flour; stir and beat mixture until very smooth, cover and let stand at temperature of 84° F or until light; add beaten egg white, sugar, salt and melted butter; work in slowly balance of flour; turn dough onto moulding board; knead until smooth and elastic to touch; cover and let rise to double the bulk; pull off bits of dough, fold and knead them into balls; as they are shaped, set them on board lightly dredged with flour, cover closely and let rise; with handle of a wooden spoon, bring down, nearly through the center of each ball as though to divide it; brush with melted butter one of the cleft sides and press the roll together; place on buttered pan; brush outside of each roll with butter; let rise; bake for 20 min in hot oven; when nearly baked glaze with white of egg.

TEA BISCUIT

1 c scalded milk, 1 tbp sugar, 2 tbp shortening, ½ tsp salt, 1
yeast cake dissolved in ½ c water, 4 c flour.

Put sugar, salt and shortening in mixing bowl; add scalded milk; when lukewarm add dissolved yeast cake; add 3 c flour slowly, beating to light batter; let rise to double bulk; add 1 c flour; rise again; shape on moulding board, brush with melted butter; cover and rise till light. Bake in quick oven 22 min.

FINGER ROLLS

Make “Bread with a Sponge,” putting in generous measure of butter; proceed as usual; make 1½ lb of dough into 2 rolls; cut each into twelfths and make 2 rows in a biscuit tin, rise and bake as before.

BREAD STICKS

Ordinary bread dough can be used, but that for Salad Rolls is more easily shaped and gives crisper sticks.

When dough is light, cut pieces from side and roll under hands to length of your pan and thickness of a lead pencil; let them rise until light; then bake in hot oven. When nearly done, glaze with white of egg.

VIENNA ROLL MIXTURE

2 c scalded milk; 1 yeast cake dissolved in ½ c lukewarm water; 6
c sifted flour; ¼ c melted shortening; 1 tsp salt; 2 tbp sugar; 1
egg.

When milk is lukewarm add dissolved yeast cake and 3 c of flour; beat mixture; cover, set aside in a temp. of 84°; when light and puffy add egg well beaten, melted shortening, salt and sugar; work in slowly 3 c flour; turn onto moulding board, using remainder of flour as needed; knead for 15 min; cover and set aside until double bulk.

FRENCH TWISTS

When the Vienna Roll mixture is light, turn dough on moulding board; roll out into rectangular sheet less than ¼ in thick; cut into strips 7 in wide; cut strips into squares, and the squares diagonally into halves. This will form pieces the shape of a triangle. Roll from opposite point of triangle so point comes below, and bring ends of roll together, shaping like horseshoe; place on buttered baking sheet some distance apart, let stand until light; bake in hot oven 15 min; glaze with white of egg.

PARKER HOUSE ROLLS

2 c scalded milk; 1 tsp salt; 1 tbp sugar; 4 tbp butter; 1 yeast
cake dissolved in 2 tbp lukewarm water; 6 c flour.

Put salt, sugar and butter in mixing bowl; pour over scalded milk; when cool add dissolved yeast cake and 4 c of flour; beat thoroughly; when full of bubbles add slowly 2 c flour; turn on moulding board; dredge lightly with flour, knead until smooth and elastic to touch; return to bowl and let rise to twice its bulk; cut down, let rise again; turn on moulding board; roll or pull out into a sheet ½″ thick; cut with pastry cutter; brush with melted butter, fold so upper edge overlaps under one, press edges together; let rise for about 1 hr; bake 18 min in hot oven.

HOT CROSS BUNS

1 c scalded milk; ¼ c sugar; 2 tbp butter; ½ tsp salt; ½ yeast
cake dissolved in ¼ c lukewarm water; ¾ tsp cinnamon; 3 c flour;
1 egg; ¼ c raisins stoned and quartered, or ¼ c currants.

Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake, cinnamon, flour and egg well beaten; when thoroughly mixed, add raisins, cover and let rise over night. In morning, shape in forms of large biscuits, place in pan 1 in apart; let rise; brush over with beaten egg and bake 20 min; cool, and with frosting make a cross on top of each bun, or just before placing in oven make a mark of a cross with the handle of a wooden spoon and brush one side of cleft with melted butter or lard.

BEVERAGES

Tea is rich in protein, but taken as a drink acts as a stimulant. The nutriment is gained from sugar and milk served with it. The stimulating property of tea is due to theine, together with an essential oil; it contains an astringent tannin.

It acts on the nervous system when taken to excess and produces sleeplessness.

Children should not be allowed to drink tea. It is a valuable stimulant for the aged.

Freshly boiled water should be used for making tea. Tea should always be steeped, never boiled. Long steeping destroys the delicate flavor by developing a larger amount of tannic acid.

Avoid second steeping of leaves with addition of a few fresh ones. If this is done, so large an amount of tannin is extracted that various ills are apt to follow.

TEA

3 tsp tea; 2 c boiling water; scald teapot; put in tea, either loosely or in tea ball, and pour on boiling water; let stand on back of range or in a warm place 5 min; strain and serve immediately, with or without sugar and milk.

VARIATIONS IN SERVING

Rub entire surface of piece of loaf sugar over the rind of a lemon which has been washed and wiped until dry. Store in a glass jar and use to sweeten and flavor tea.

A slice of lemon placed on saucer by side of cup and squeezed in the tea just before drinking it. A clove or two to a cup of tea gives a pleasing taste.

ICED TEA

Follow recipe for making tea; strain into glasses ⅓ full of cracked ice; sweeten to taste, and allow one slice lemon to each glass of tea. Mint or spearmint leaves in each glass into which the hot tea is strained gives a delicious taste.

COFFEE

The stimulating property of coffee is due to the alkaloid caffeine, together with an essential oil. It also contains an astringent. A cup of coffee with breakfast serves as a mild stimulant for an adult, but should never be found in the diet of a child or dyspeptic. Coffee taken in moderation quickens the action of the heart, acts directly upon the nervous system, and assists gastric digestion. Fatigue of body and mind are much lessened by moderate use of coffee. Coffee should not be taken on an empty stomach and should be taken in moderation. Its excessive use means palpitation of the heart, tremor, insomnia and nervous prostration.

Coffee should be bought for family use in small quantities, freshly roasted and ground. If not bought in air-tight cans, with tight-fitting cover or glass jar, it should be emptied into canister as soon as brought from grocers.

For filtered or percolated coffee it should be ground fine. For boiled, coarse or medium.

Put sugar and cream in cup before hot coffee. There will be a perceptible difference if cream is added last. If cream is not obtainable, scalded milk may be substituted, or part milk and part cream may be used.

Always clean, scald and air coffee pot.

The spout of pot should be covered or stuffed with soft paper to prevent escape of fragrant aroma.

Egg shells may be saved and used for clearing coffee. Three egg shells are sufficient to effect clearing where one cup of ground coffee is used.

Coffee served with whipped cream is called Vienna Coffee; with scalded milk in equal proportions, Cafe au Lait.

Strain coffee remaining from breakfast, sweeten to taste and chill. Dilute with cream or milk.

BOILED COFFEE

1 c ground coffee; 1 whole egg or egg white; 1 c cold water; 6 c
boiling water.

Mix coffee, egg and ½ c cold water, add boiling water, boil hard 5 min; set on back of range, add other ½ c cold water, let stand 5 min, serve with hot milk, cream and sugar. 6 c of cold water can be used instead of boiling water.

COFFEE

1 c coffee; 6 c cold water.

Put coffee in cheese cloth bag; tie, allowing room for coffee to swell; place in coffee pot; cover with cold water; boil 10 min; remove bag; let stand 2 min on back of range; serve with hot milk, sugar and cream.

FRENCH COFFEE

1 c finely ground or powdered coffee; 6 c boiling water.

Place coffee in strainer or double cheese cloth bag, add boiling water gradually, and refilter, if liked very strong.

ICED COFFEE

Add hot milk to black coffee, flavor with vanilla and sweeten to taste; chill; serve in glasses with 1 tbp chopped ice in each glass.

BLACK COFFEE

Allow 2 tbp coffee to 1 c boiling water. Follow directions for boiled coffee.

HOT CHOCOLATE

2 oz chocolate; few grains salt; 1 tsp cornstarch; ¼ c boiling
water; 1 qt milk; ⅓ c sugar.

Mix sugar and cornstarch until smooth with ½ c cold milk; scald remaining milk in db; add mixture and cook 10 min, stirring until slightly thickened; melt chocolate over hot water; add gradually boiling water and salt; stir in milk mixture and beat until frothy, using an egg beater, thus preventing scum. Serve with whipped cream. If a thinner drink is desired, omit cornstarch.

ICED COCOA

¼ c cocoa; ¾ c granulated sugar; 2 c boiling water; 2 c ice cold
milk.

Stir cocoa and sugar together; add boiling water; stir until boiling; boil 3 min; set aside to chill; when ready to serve stir in milk.

CREAMY COCOA

Stir together in saucepan ½ c flour, ½ c sugar and ½ tsp salt; add gradually 1 qt boiling water; let mixture boil 5 min, stirring constantly; remove from fire, add qt scalded milk and serve. If desired, a spoon of whipped cream may be put in each cup before filling with cocoa.

COCOA SYRUP

1 c cocoa; 2 c sugar; 1½ c boiling water.

Mix cocoa and sugar thoroughly; add slowly sufficient water to make a smooth paste; then add the remainder; boil all together for 4 min and put away in a bottle or jar.

(Larger quantities can be mixed, as it keeps indefinitely and can be used as cocoa sauce for ice creams, and is a quick way of making cocoa by adding scalded milk.)

EGGNOG

Beat 1 egg thoroughly; add 2 tsp sugar and beat until well mixed; then add enough cocoa syrup to make mixture dark brown; stir in 1¾ c milk gradually. If vanilla ice cream is available, it is very good beaten into it.

HOT CHOCOLATE

2 oz chocolate; ⅓ c sugar; few grains salt; 1 qt boiling water; 1
small can evaporated milk.

Melt chocolate over hot water; add sugar and salt; add gradually boiling water; let boil 5 min; stir in milk, reheat and beat with egg beater until frothy.

RECEPTION COCOA

Make same as breakfast cocoa; serve in place of hot chocolate at afternoon teas or receptions, accompanied by whipped cream, sweetened and flavored with vanilla. Flavor cocoa with ½ tsp vanilla or ¼ tsp cinnamon. To offer variety, in place of whipped cream, use 1 marshmallow to each cup, pouring cocoa over it. The cheapest grade must be used, as the more expensive ones do not melt.

RUSSIAN CHOCOLATE

2 or 3 tbp cocoa syrup; ¾ c strong coffee; 2 tbp whipped cream; ¾
c milk; cracked ice.

Pour milk and syrup in shaker (or milk bottle); add cracked ice generously; shake well; pour in coffee; shake hard and serve immediately, topping each glass with whipped cream.

BREAKFAST COCOA

1½ tbp cocoa; 2 tbp sugar; 2 c boiling water; 2 c milk; few
grains salt.

Scald milk; mix cocoa, sugar and salt, add ½ c boiling water to make smooth paste; add remaining water and boil 5 min; turn into scalded milk; beat with an egg beater until a froth forms.

BREAKFAST COCOA

4 tbp cocoa; 2½ c boiling water; ½ c condensed milk; few grains
salt.

Mix 4 tbp cocoa with 1 c boiling water; boil 2 min; add 1½ c boiling water which has been mixed with ½ c condensed milk and few grains salt; bring to boiling point and serve with or without whipped cream; if condensed milk has not been sweetened, add 2 tbp sugar to cocoa.

FROZEN PUNCH

1½ c water; 1½ c sugar; 1 small bunch mint; ½ c orange juice; 1
qt bottle ginger ale or 1 qt weak tea; ½ c lemon juice.

Tie the mint in piece of cheese cloth and boil with water and sugar for 5 min; cool, remove mint; add fruit juices and ale or tea; freeze. Cider may be used instead of ale or tea. Green coloring added before freezing will make an attractive, cool-looking drink.

GRAPE JUICE

3 qt water; 8 qt grapes; sugar.

Boil water and grapes together; put through colander and strain through cloth, but do not squeeze; measure juice and add 1 c sugar to each 2 qt juice; boil 5 min; strain; bottle; seal tight while hot. The pulp that is left after straining may be mixed with apples and used for grape marmalade.

GRAPE JUICE LEMONADE

Juice of 4 lemons; 1 pt grape juice; 1½ pt water; 1 c sugar.

Mix lemon juice, grape juice and water together, then add sugar; stir well; add cracked ice; let stand a little while so ice will melt; serve.

PINEAPPLE AND GRAPEADE

Mix 2 c pineapple juice drained from canned pineapple with 2 c grape juice and 2 c ice water; serve with crushed ice.

CALIFORNIA PUNCH

Add 1½ c sugar to 4 c strong hot tea; stir until sugar is dissolved and chill; add 4 c syrup drained from crushed pineapple, ½ c lemon juice and 6 c water; chop 1 c mint leaves and mix with ½ c powdered sugar; place in bottom of punch bowl with some pieces of ice and pour the punch over it; serves 25 persons.

GINGER PINEAPPLEADE

Boil ½ c sugar with 2 c water for 5 min; then add 2 c pineapple syrup from canned pineapples and chill; just before serving add ginger ale; serve with cracked ice.

LEMONADE

Boil 2 c sugar and 4 c water until rich syrup is formed; add 1 c lemon juice; dilute with ice water.

ORANGEADE

2 c sugar; 2 c water; ⅓ c lemon juice; 1 c orange juice; 2
oranges sliced.

Make same as lemonade.

FRUIT PUNCH

4 c sugar; 10 c water; 1 pineapple shredded; 1 cup fruit juice;
1 box strawberries hulled and cut in pieces; 4 bananas cut in
slices; juice of 6 oranges; juice of 3 lemons.

Boil sugar and water 5 min; add fruit, ice and water; 1 c chopped maraschino cherries may be added; serves 25 persons.

CURRANT PUNCH

4 c currant juice; 4 c sugar; 12 c water; 6 lemons; 6 oranges; 2
c tea.

Boil sugar and water 5 min; add tea, juice, lemons and oranges sliced and a large piece of ice.

PINEAPPLE LEMONADE

1 pt water, 1 c sugar, 1 qt ice water, 1 can grated pineapple,
juice 3 lemons.

Make syrup by boiling water and sugar 10 min; add pineapple and lemon juice; cool; strain and add ice water.

GRAPE GINGERADE

1 pt grape juice, 2 12-oz bottles ginger ale.

Chill thoroughly. Partly fill small thin tumblers with grape juice, then fill with ginger ale.

MANHATTAN CUP

1 pt grape juice, 1 pt cider, 1 pt ice water.

Blend fruit juices and chill; add ice water just before serving; a pint of loganberry juice may be added to this if desired.

LEMON GINGEREE

1 pt grape juice, juice 4 lemons, 1 qt ginger ale, sugar to taste.

Dissolve sugar in grape juice (about 2 tbp); add lemon; chill; just before serving add ginger ale.

GRAPE CHILL WITH ORANGE

1 pt grape juice, 4 tsp sugar, juice 2 oranges, ice water.

Dissolve sugar in grape juice and add orange juice; half fill tall glasses with shaved ice; add fruit juices and sugar and fill with ice water; serve with two straws thrust through a thin slice of orange.

GRAPE RICKEY

1 pt grape juice, juice 3 limes, 3 or 4 tsp sugar, 1 pt ice water.

Half fill tall glasses with grape juice; add to each juice of 1 lime, sugar to taste, shaved ice, and fill with ice water.

CAKE

In cake making special attention must be given to exact measurements and thorough mixing. Ingredients should always be the best. Flour, pulverized sugar and similar ingredients must all be sifted once before measuring, as they are liable to “pack” in sack or barrel. Soda, spices and baking powder should be stirred lightly before measuring. A cake is beaten well so as to get all air possible into mixture; the faster it is beaten the more air is incorporated in batter and cake in consequence will be lighter. “Folding” means mixing and blending of whites of stiffly beaten eggs which are added just before putting cake batter in pan. This must be done with care to avoid destroying lightness of air cells in either batter or eggs. You lift batter from bottom of bowl and fold it over beaten whites of eggs until they are no longer seen on top of batter.

In creaming butter and sugar, never warm them nor the bowl, because if heated just the least bit too much both flavor and texture of cake will suffer. If butter is too hard, a tbp of boiling water may be added to mixture in bowl to soften butter.

Fruit used in cakes should be washed, thoroughly dried and floured.

When measuring flour level cup with a knife. Butter or other shortening should be packed solidly into cup. Fat drippings can be used in place of butter in fruit or spice cakes; also in chocolate cake. Have the oven regulated before placing cake in it. Bake cakes in a moderate oven. As soon as the cake has risen well, the heat may be increased a little to give a good crust. Place the cake as near the center of the oven as possible. Do not open your oven door until your cake has been in the oven about 20 min.

Cake is done when it shrinks from the sides of the pan. Another test is to press the center of cake with finger, and if firm to touch, it is ready to come out of oven. Another test is piercing cake with a broom straw, and if it comes out clean, the cake is done. If sticky, bake a little longer.

Cake pans should be greased before mixing cake batter, using cold lard, dusted over afterward with flour. Large loaf cakes or fruit cakes should be baked in pans lined with greased paper.

Place pans as soon as taken from oven on wire netting or something that will allow air to circulate underneath pan. If cake sticks to pan, turn upside down and put a damp cloth over the bottom for a few minutes.

APPLESAUCE CAKE

1 c sugar, ½ c milk, ⅓ tsp salt, 2 tsp baking powder, 1 c brown
sugar, 2 c flour, 1 tsp cinnamon, 1 c applesauce.

Cream sugar and butter together; add milk; applesauce; mix well; add flour, cinnamon, salt and bp sifted together; beat well; bake in greased pan 45 min in moderate oven. 1 c raisins may be added if desired. This cake will not dry up quickly.

ANGEL FOOD CAKE

1 c sugar, 1 c sifted flour, ½ tsp cream of tartar, whites of 9
eggs, 1 tsp almond extract, ¼ tsp salt.

Sift sugar and flour together 5 times; beat the whites of eggs until foamy; then add cream of tartar sifted in them and beat till stiff; add sugar and flour; cut and fold whites in very carefully so as not to break air cells; flavor with almond extract; pour into tin lined with oiled paper; bake in slow oven; after 25 min heat may be increased a little; will require 45 min to bake. Important that cake should not be jarred while baking.

DUTCH APPLE CAKE

2 c flour, ½ tsp salt, 3 tsp bp, 3 tbp shortening, 1 egg, about 1
c milk, apples, sugar.

Sift together flour, salt and bp; rub in shortening and mix to light dough with beaten egg and milk; roll out ½ inch thick and lay on greased, shallow baking pan; pare and core apples; cut into eighths, lay pieces on dough; sprinkle with sugar and cinnamon to taste and bake about ½ hr in moderate oven; serve hot with whipped cream.

JELLY ROLL

3 eggs, 1 c sugar, tbp cold water, 1 c flour, 1 tsp bp, ⅓ tsp
salt.

Beat eggs and sugar till quite thick; add water; flour, salt and bp sifted together twice; line a shallow pan with greased paper, pour in batter evenly; bake in quick oven about 12 min; turn onto a cloth or paper sprinkled with sugar; tear off paper and spread with jam or jelly; roll up quickly.

EGGLESS CAKE

½ c butter, 1⅓ c sugar, 1 c milk, 2½ c flour, 3 tsp bp, 1 c
currants or raisins, ½ tsp mixed spices, ⅓ tsp salt.

Beat butter and sugar till light and creamy; add milk; fruit, and flour, salt, bp and spices sifted together. Turn into greased pan and bake in slow oven 1 hr.

WAR TIME CAKE

1½ c sugar, 3 c sifted flour, 1 c milk, ⅔ c shortening, ¾ c egg
yolks, 4 tsp bp, 1½ tsp spices, 1 tbp lemon juice, ½ c raisins
(these may be omitted).

Follow directions for Loaf Cake. Bake in 2 loaf tins 45 min.

LEMON CAKE

2 c sugar, ½ c butter, 3 eggs, 1¼ c milk, 3 tsp bp, grated rind 1
lemon, ½ tsp salt, 3 c flour.

Beat butter with half the sugar; add gradually remainder of sugar together with well-beaten eggs; mix in grated lemon; milk, and flour sifted with salt and bp; bake 40 min in moderate oven; cover with lemon frosting.

LAYER CAKE

1 c sugar, ½ c milk, ⅓ tsp salt, 2 eggs, 2 c flour, 2 tsp bp, 1
tsp vanilla.

Beat eggs and sugar to a froth; add milk; flour, salt and bp sifted together twice; vanilla or other flavoring; beat thoroughly; bake in well greased layer cake pans 20 min.

LOAF CAKE

½ c butter, 2 eggs, ⅓ tsp salt, 2 tsp bp, 1 c sugar, ½ c milk, 2
c flour, 1 tsp vanilla.

Cream sugar and butter thoroughly; add well beaten eggs; milk and vanilla; flour, salt and bp sifted together twice; beat thoroughly; bake in greased pan in moderate oven 45 min.

DATE CAKE

1 c sugar, 2 eggs, 3 c flour, 3 tsp bp, ½ c butter, 1 c milk, ½
tsp salt, 1½ c dates.

Follow directions under Loaf Cake. When all ingredients are mixed in batter carefully mix in stoned, cut up and floured dates; beat thoroughly; bake in well greased shallow pans in a moderate oven about 25 min.

POOR MAN’S CAKE

1 c sugar, 2 tsp butter, 2 c flour, ⅛ tsp salt, 1 egg, 1 c milk,
3 tsp bp, 1 tsp vanilla.

Follow directions for Loaf Cake.

CORNSTARCH CAKE

½ c butter, ½ c milk, ½ c cornstarch, 1 c sugar, 1½ c flour, ⅛
tsp salt, 2 tsp bp, 1 tsp vanilla, 6 egg whites.

Cream butter, sugar and salt together; add milk; cornstarch, flour and bp sifted together; mix well; add stiffly beaten whites of eggs and extract; bake 40 min in a moderate oven.

ORANGE CAKE

2 eggs, 1 c sugar, 1 tbp melted butter, ½ c milk, 1½ c flour,
2 tsp bp, 1 tbp orange juice, 1 tsp grated rind, mix in order
given; bake in square pan; split and fill with orange cream.

Orange Cream: Put into a cup rind of ½ and juice of 1 orange, 1 tbp lemon juice; fill with hot water; strain and put on to boil; add 1 tbp corn starch, wet with cold water and cook 10 min, being careful not to scorch; beat yolk 1 egg with 2 heaping tsp sugar; add to mixture with 1 tsp butter; cook until butter is dissolved and cool; fill cake with cream and frost with orange icing.

LEMON CAKE

Is made by the above recipe, using lemon instead of orange.

PINEAPPLE CAKE

1 c sugar, 1 c butter, 3 egg yolks, 2 c flour, 2 tsp bp, 2 tbp
pineapple juice.

Cream butter and sugar; add well-beaten yolks and flour sifted with bp; add flavoring; bake in 3 jelly cake tins. 2 tbp water and ¼ tsp mace with ½ tsp vanilla may be substituted for pineapple juice.

Filling: Boil 2 c sugar with ⅔ c cream for 10 min; take from fire and beat till thick and smooth; to ⅓ of this add 1 c grated pineapple to spread between layers. To remaining ⅔ add enough pineapple juice to make it spread smoothly for an icing.

COCOANUT CAKE

1 c sugar, 2 eggs, 2 c flour, 1 c shredded cocoanut, ⅓ c butter,
½ c milk, 2 tsp bp.

Cream butter and half sugar thoroughly; add well beaten eggs and remainder of sugar; milk and cocoanut; flour, salt and bp sifted together; beat well; bake in greased pan (either loaf or layer cake pan) about 40 min.

TEN MINUTE CAKE

1½ c flour, ¾ c sugar, 2 tsp bp, milk, ¼ tsp salt, ¼ c butter, ½
tsp flavoring extract, 2 eggs.

Sift together flour, salt, sugar and bp; melt butter in measuring cup, break in eggs and fill cup with milk; add flavoring; mix with dry ingredients; beat well for 7 min; bake in shallow pan; when cold, split; put together with any desired filling.

RAISIN CAKE

½ c sugar, 2 c flour, 3 tsp bp, ½ c raisins, ⅓ c butter, 1 egg, ⅓
tsp salt, ⅔ c milk.

Cream butter and sugar; add flour, salt and bp sifted together; floured raisins; beat egg well; add it with milk to other mixture; bake 45 min in moderate oven.

PLAIN SPONGE CAKE

3 eggs, 1 c sugar, ½ c hot water, 1 c sifted flour, 1 tsp bp, ⅓
tsp salt, grated rind of half lemon.

Beat eggs with half the sugar till they thicken; add water and remainder of sugar; beat again; put in grated lemon rind, flour sifted with salt, bp, folding these in as gently as possible. Bake about 30 min in shallow pan.

EGGLESS CAKE

½ c butter, 1 c milk, 3 tsp bp, ½ tsp mixed spices, 1⅓ c sugar,
2½ c flour, 1 c raisins or currants, ⅛ tsp salt.

Cream butter and sugar thoroughly; add milk, flour, salt, bp and spices sifted together; floured raisins; beat thoroughly; bake in slow oven 1 hr.

MARSHMALLOW CAKE

½ c butter, 1 c sugar, 2 eggs, 1 c milk, 2½ c flour, 3 tsp bp, ⅓
tsp salt, 1 tsp vanilla extract.

Cream butter and sugar; add yolks of eggs well beaten, milk; then flour, salt and bp sifted together twice; then vanilla; beat cake well; fold in gently whites of eggs whipped stiff; bake in 2 layer cake pans 20 min; put together with marshmallow filling.

EGGLESS-MILKLESS CAKE

1 c brown sugar rolled and sifted, 1 c raisins cut in halves, 1 c
water, 4 tbp lard, 1½ tsp mixed ground spices.

Boil the above for 3 min; cool to lukewarm; add 1½ tsp soda dissolved in 1 tsp warm water; 1 tsp bp sifted in 2 c sifted flour; beat hard, and bake in greased pan.

PLAIN CAKE

⅓ c butter, 1 c sugar, 2 eggs, ½ c milk, 1¾ c flour, ½ tsp salt,
1½ tsp bp, 1 tsp vanilla.

Cream butter; add sugar gradually and continue creaming until light; add eggs well beaten; flour, bp and salt, alternately with milk; flavoring; beat well, turn into greased and floured cake pan and bake 45 min.

CHOCOLATE CAKE

Follow directions for Plain Cake; add 2 sq melted chocolate or 3 tbp cocoa and omit 2 tbp of flour.

SPICE CAKE

Follow directions for Plain Cake; add ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp clove, and omit vanilla.

NUT CAKE

Follow directions for Plain Cake; add 1 c walnut meats coarsely chopped.

SOUR MILK LAYER

¼ c butter and lard mixed, creamed with 1 c sugar; break egg in cup and fill up cup with sour milk; add this to sugar and butter; add 2 c pastry flour sifted with 1 tsp bp and ½ tsp soda; beat thoroughly; add 1 tsp vanilla.

COFFEE LAYER CAKE

½ c butter, 1 c brown sugar, 2 eggs, ½ c molasses, ½ c made
coffee, 2 c flour, ½ tsp mixed spices, ½ tsp salt, 3 tsp bp.

Beat butter and sugar till creamy; add eggs, molasses and coffee, flour, salt, spices and bp sifted together; bake in layers 20 min; put together with frosting.

EXCELLENT SPONGE CAKE

3 eggs, separate whites and yolks and beat; 1 c sugar; add half the sugar to egg whites and beat; add half the sugar to egg yolks and beat; 1 c pastry flour, sifted 3 times; ½ tsp salt; add flour and salt to eggs and beat; add 3 tsp cold water and 1 tsp flavoring and beat; bake in moderate oven.

FIG LAYER CAKE

⅓ c butter, 1 c sugar, 1 egg, 1 c milk, ½ c finely chopped figs,
1½ c flour, ⅓ tsp salt, 2 tsp bp.

Beat butter and sugar till creamy; add beaten egg and milk, figs, flour, salt and bp sifted together; bake in layers 20 min; fill with fig filling.

ECONOMY CAKE

2 c molasses, 2 c hot water, 3 tbp lard, 1 pkg raisins, 1 tsp
each of salt, cloves and cinnamon.

Boil these ingredients for 5 min until they bubble; when cold add 1 tsp soda dissolved in a little hot water and add 3 c flour; bake in 2 loaves 45 min.

ICE BOX CAKE

½ lb sweet chocolate, 3 tbp sugar, 1 doz lady fingers and equal
amount of stale sponge cake, 1 c heavy cream, 3 tbp water, 4 egg
whites, 4 egg yolks.

Cut chocolate in pieces and melt over hot water; add sugar gradually; stir until smooth; taken from fire; add egg yolks one at a time and beat into chocolate mixture; fold in stiffly beaten egg whites; line a loaf bread pan with oiled paper; put in a layer of lady fingers split in half then a layer of chocolate mixture; another layer each; stand in ice box over night; at serving time turn on platter and serve with the cup of cream beaten stiff over top.

CANDY

A good candymaker, either man or woman, can always turn his or her spare time into money. Candy in its proper place is a highly concentrated food. Always let candy cool before beating it, as beating when it is very hot tends to make it grainy. A little salt should be added to candy. Always boil it in a perfectly smooth saucepan large enough to allow it to “boil up.” Creamy candies should never be stirred while cooking after sugar has dissolved. Use a candy thermometer (which is not expensive), and if possible supply yourself with a marble slab. Hands should be buttered when handling brittle candies or taffies. The top of inside of dish that sugar or molasses is to be cooked in should be buttered a few inches around inside; it prevents syrup from rising and swelling any higher than where it reaches the buttered edge.

Fudge and penuchi kept in tightly covered cans will remain fresh for a couple of weeks. Break nuts for candy instead of chopping them, and heating nuts brings out their flavor. Wrap caramels as soon as they are cold.

Always use the best granulated sugar for boiling and confectioners’ sugar for kneading. Do not shake or move the saucepan while the syrup is boiling or it may granulate. Never cool candy in a refrigerator, but in a cool, dry place. Always select a cool bright day to make candy, as dampness acts on candy.

COCOANUT CAKES

1 lb fresh grated cocoanut, ¾ lb sugar, whites 2 eggs.

Cook cocoanut and sugar in db until mixture clings to spoon; add whites of eggs; stir well; cook until it feels sticky when tried between fingers; spread on a wet pan, cover with wet paper, and chill on ice; shape in small balls, first dipping hands in cold water; then bake on slightly greased pan 20 min in slow oven.

PEPPERMINT DROPS

1 c sugar, crushed fine, and just moistened with boiling water; boil 5 min; take from fire; add cream of tartar the size of a pea; mix well; add 4 or 5 drops oil of peppermint; beat briskly until the mixture whitens; then drop quickly upon white paper. Have the cream of tartar and oil of peppermint measured while the sugar is boiling. If it sugars before it is all dropped, add a little water and boil a minute or two.

LEMON DROPS

To 1 c powdered sugar add just enough lemon juice to dissolve it and boil to the consistency of thick syrup, and is brittle when dropped in cold water; drop this on buttered plates in drops; set aside to cool and harden.

CANDIED ORANGES

Peel and quarter oranges; make syrup in the proportion of 1 lb sugar to 1 pt water; let boil until it hardens in water; then take from fire and dip sections of orange in syrup; let them drain until cool on a fine sieve placed over a platter, so that the syrup will not be wasted. Nice served with last course of dinner. Any fruit can be candied in same way.

CHOCOLATE NUT FUDGE

Follow directions for Chocolate Fudge; just before pouring into a greased pan add ¾ c chopped nuts and mix well.

COCOANUT FUDGE

Follow directions for Chocolate Fudge; just before pouring into greased pan add ⅔ c dried shredded cocoanut.

SUGARED POPPED CORN

2 qts popped corn, 2 tbp butter, 2 c brown sugar, ½ c water.

Put butter in saucepan and when melted add sugar and water; boil 16 min; pour over corn and stir until every kernel is well coated with sugar.

MOLASSES CORN BALLS

3 qts popped corn, 1 c molasses, ½ c sugar, 1 tbp butter, ½ tsp
salt.

Melt butter in saucepan; add molasses and sugar; boil mixture until it is brittle when tried in cold water; pour mixture gradually while stirring constantly over corn which has been sprinkled with salt; shape into balls, using as little pressure as possible; butter hands before forming into balls.

SALTED ALMONDS