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[newspaper clippings] [left column] Garlic Hint. A small button of garlic in a quart of vinegar will give it a mysterious, delicious flavor and it will immensely improve salads or anything in which it is used. MISS EMMA C. MATERN, Franklin Grove, Ill * * Bordeaux Sauce. One quart of green tomatoes sliced fine. Let stand in salt water over night. Add two quarts of cabbage sliced fine, five small onions, one red pepper, two-thirds tablespoonful tumeric, one-half tablespoonful of whole allspice, three-fourths tablespoonful of whole mustard seed, one tablespoonful of celery seed, one tablespoonful of salt, one quart of vinegar, one cupful of sugar. Boil all together until tender. This makes two quarts of pickles. If vinegar is strong, use more sugar. Drain tomatoes well when taken from salt water. MRS D. J. OETJEN, * * Cherry Conserve. Two cupfuls of cherries, pitted, three cupfuls of sugar. Cook 'till it jellies. Then add one orange, cut fine, and one-half cupful of nuts, chopped, and cook till it is well boiled through. E. C. H., Lowden, Ia. * * Parsley Relish. Mix well one cupful of finely chopped parsley, one small green pepper, one-half small red pepper, both of the long thin variety, and one tablespoonful chives; when mixing add one tablespoonful of salt. This is excellent with roasts or meats of almost any variety; also for sandwiches. MRS. A. HAMILTON, Edison Park, Ill. Rhubarb. Rhubarb Conserve. Cut rhubarb fine, to each cupful add juice and pulp of one orange and one teaspoonful of grated rind, one teaspoonful of lemon juice, one and one-half cupfuls of sugar; stand on back of stove until sugar is dissoved, then boil rapidly until transparent; then adde onehalf cupful of blanched almonds, cut into thin strips, boil up once more, and put into jely glasses. A.D. BROWN, 7201 Princeton avenue. Pineapple. Pineapple Pudding. One teacupful of tapioca, four teasoonfuls of water, one teacupful of sugar, one small juicy pineapple. Soak the tapioca overnight in one and one-half teacupfuls more o f water, and cook in a double boiler until transparent. Ad the sugar and finely minced pineapple. Put into a wet mold and chill. Serve with plain or whipped cream. Delicious
[right column] Cakes. Sponge Cake with Cream Filling One cupful of flour, one cupful of [sugar] eggs, two teaspoonfuls of baking po one-fourth teaspoonful of salt. First [beat] eggs together until light, then add the of sugar. When the sugar is [dissolved] the flour, in which the baking [powder] salt have been mnixed. Bake in [illegible] tins as for jelly roll. Cream filling: One pint of [milk] of sugar, one egg, two [tablespoons] starch. Let the milk come to a the cupful of sugar and one [well-beaten} Dissolve the two tablespoonfuls starch with milk or water and [add] boiling milk. Cut the cake in small and cover the top with cream[filling] makes a most delicious dessert. Beet Salad. Cook the beets until tender in boiling to which has been added a little salt bruise the stems, as they will then [lose?] color. Plunge into cold water, [illegible] slice, then dice and combine with [equal] titles of diced celery and nuts, meat several finely minced new onions. A in a nest of crisp lettuce leaves and [served?] a rich mayonnaise dressing, with the hearts dotted over the top. MRS. Chili Sauce. Twelve large peeled tomatoes, five green peppers, insides removed, four Cut this all fine, then add one cup vinegar, one cupful of sugar, two [teaspoon-] fuls of salt, one teaspoonful oil of [cinnamon] and cloves. Boil down quite thick a in bottles or jugs. Jugs are always able for tomatoes. RE [attached sideways on page] Caramel Filling. Two cupfuls brown sugar, one teaspoonful of flour rubbed well in sugar, butter size of a walnut, one-half cup of cream. Boil all together until waxy. Flavor with vanilla. MRS. W. L. KINEMAN, Loda Ill.
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Mollases Cookies
1 cup Sugar 1 " " Mollases 1 " " Shortening 2 Eggs. tleaspoon ginger 1 tablespoon Vinnegar 2 teaspoons Soda Mix stiff
Pork Cake 1 lb Salt pork choped fine. pour on this 1 pint of boiling water. 2 cups brown Sugar 1 cup Mollases. I tablespoon Each of Cloves and nutmeg 2 tablespoons of Cinnamon 1 teaspoon Soda 2 cups flour. Raisens and currents to suit
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Mrs Reeds Cake Spice cake 1 cup of shortening butter 2 " brown sugar 2 Eggs 1 cup mollases 1/2 teaspoon Soda added to mollases 1 cup sweet milk 3 1/2 cups flour 1 cup seeded raisens chopped. spices to taste bake slow
Hot water sponge cake 2 Eggs well beaten 1 cup sugar 1 cup flour 1 large teaspoon B-powder 1/3 cup boiling water mix eggs + sugar together then flour, add boiling water then baking powder last, Slow oven
Snow flake Cake 2 cups Sugar, 1 cup butter beaten to a cream. 1 cup sweet milk, add slowly, mix 3 teaspoons bakeing powder, with 3 cups flour, whites of 6 Eggs beaten to a stiff froth, flavor to taste - makes 2 Cakes
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Sunshine Cake
Whites of 7 eggs. Yolks of 5 eggs 1 cup granulated sugar 1 cup flour, (scant) both measured after sifting 5 times, 1/2 teaspoon cream of tartar, 1 teaspoon Vanilla or other flavoring to taste. Beat yolks till thick and stand aside beat whites a little then add a pinch of salt and the cream of tartar, then beat till very stiff, add sugar gradually Beating it well, add flavoring + yolks, stirring it lightly. Lastley add flour folding it in quickley, and at once pour in a tube pan, bake 45 minutes in a moderate oven
Chocolate iceing 2 squares of grated chocola[te] 3 tablespoons boiling water 5 " " powdered sugar Stir over a moderate fire untill smooth + glossy