Barley Bread

BARLEY BREAD

1/2 cups barley flour
1 cup liquid
1/8 to 1/4 tsp cake yeast softened in 1 teaspoon salt
1/4 cup lukewarm water
2 1/2 cups white flour

Scald the liquid, cool to lukewarm, add the salt, the soft-
ened yeast and half the flour, heat thoroughly, cover and let
rise until very 1ght. Then add the remainder of the flour.
Knead, cover and let rise until double in bulk. Shape into a
loaf, cover and let rise again until double in bulk. Bake.

Banana Cream

BANANA CREAM

2 tablespoons granulated gelatin
1/2 cup honey
juice 1 lemon
1 cups hot milk
1 cup whipped cream
3 ripe bananas

Soften gelatin.- in 1/4 cup of cold water and dissolve it in
the hot milk. Add the bananas mashed and put through a
serve with the lemon-juice. Add honey. When cold and be-
ginning to stiffen whip the cream. Pour into a cold, wet
mold and place in the refrigerator to stiffen

Baked Salmon

BAKED SALMON

Put some fat in bottom of baking dish, add a layer of
raw sliced onions. Fill the dish with alternate layers of raw
potatoes and canned salmon ending with potatoes. Pour over
all a cup and a half of milk with a little flour for thickening,
also butter, salt and pepper. Bake half hour.

Baked Rice Au Gratin

BAKED RICE AU GRATIN

Rice
Grated cheese

1 cup beef stock

Take well cooked rice, put into baking dish and cover en-
tirely with beef stock, sprinkle with grated cheese and leave in
moderate oven until well browned.

Baked Hominy

BAKED HOMINY

Cook coarse hominy in a double boiler about half a day.
Put in baking dish and' bake as for macaroni au gratin. Make
white sauce in which cheese has been melted: pour this over
hominy, put grated cheese and buttered bread crumbs on top
and bake.

Baked Hominy and Cheese

BAKED HOMINY AND CHEESE

1 tablespoon shortening (Use either 1 cup fat or lard)
1 cup cheese
1 tablespoon corn starch
1 cup milk
2 cups cooked hominy
Salt
3/4 cup bread crumbs

Make sauce of shortening, salt, corn starch and milk, add
cheese and hominy. Place in dish, cover with crumbs, bake
until brown.

Baked Ham in Milk

BAKED HAM IN MILK

1 slice of ham 1 inch thick
1 tablespoon Brown sugar
Mustard

Rub ham with dry mustard. Put in pan and sprinkle brown
sugar over meat. Fill pan with milk. Cook slowly 1 hours.
Serve without sauce.

Baked Fish

BAKED FISH

Any large fish over three pounds.

Clean and dry fish,rub with salt and flour; stuff with bread crumbs dressing, seasoned with butter, salt, pepper and chopped pickle.
Sew up opening and bake slowly, about one hour.
Serve with hollandaise or any yellow sauce.

Crumb Bread Pudding

CRUMB BREAD PUDDING


1 1/2 cups dry bread crumbs
1 1/2. cup cornmeal
1 cup graham Flour
1 cup boiling water
1 cup milk
1 cup molasses
1/2 teaspoon salt
1 1/2 teaspoons soda



Pour boiling water over the dried sifted crumbs and let
stand for 10 minutes. Sift the other dry ingredients and add
to crumbs with molasses and milk. Pour into a greased mold
and steam 3 hours.

Baked Egg Plant

BAKED EGG PLANT

1 egg plant
3 hard-boiled eggs, chopped fine
1 1/2 cup butter
Equal parts bread crumbs and egg plant
Salt and pepper
1 cup butter

Pare egg plant, cut in quarters and boil in water without
salt until tender. Drain and wash, seasoning well. Mix with
other ingredients chopped fine, put in baking dish, cover with
bread crumbs that have been rubbed in melted butter. Bake
until tender, about 1/2 hour.

Spoon Corn Bread

SPOON CORN BREAD

1 cup cornmeal 1 teaspoon salt

2 cups boiling water

Boil 2 hours in double boiler. Take from fire and add
1 cup milk Lump of butter size of a walnut

1 egg beaten very light

Beat mixture very light and put in a baking dish. Bake
1 1/2 hour.

Baked Cabbage

BAKED CABBAGE

3 heads cabbage
1 teaspoon dry mustard
1 tablespoon flour
11 cup cold water
1 1/2 teaspoons salt
6 slices thin bacon
Paprika to taste

Shred or chop cabbage. stir into it flour, salt, paprika,
water. Mix thoroughly. Put in baking dish or casserole. Lay
over top the bacon, cover tightly, bake in hot oven about an
hour with cover on. Remove cover for few minutes until
brown.

Prune Pudding 2

PRUNE PUDDING

1 lb. prunes
3 eggs (whites only)

Boil prunes 1 1/2 hours, or until very little juice is left;
seed and beat hard until very light. Beat the eggs stiff and
mix lightly into the beaten prunes. Bake in deep dish, 10 to
15 minutes and serve at once. (A custard sauce made from
the yellows of the eggs is sometimes used

Baked Bermuda Onions

BAKED BERMUDA ONIONS

5 Bermuda onions, boil in salted water about an hour.
when cool, cut in half, remove part of center, chop, mix with
salt and pepper and a little chopped boiled ham, add the
beaten yolk of an egg, 2 tablespoons cream and fill onions
with the mixture. bake slowly and before serving pour over
onions a cream sauce.

Asparagus Soup

ASPARAGUS SOUP

liquid from 1 can asparagus
1 pint top milk
1 cup mashed potatoes
1 tablespoon whipped cream
1 . tsp. olive oil, or butter
Dash of paprika

With the liquid front the can of asparagus, mix mashed
potatoes for thickening. Add the olive oil (or butter) and
milk. Before serving add a tablespoon of whipped cream
and a dash of paprika pepper to each portion.

Apple Surprise

APPLE SURPRISE

Make a hole about 1 1/2 inches wide at top of a red apple
and scoop out apple up to the skin. Fill with a salad made of
apple, celery, ham and chicken cut up in dice and mixed with
mayonnaise seasoned with paprika. Put on "cover and serve
on watercress.

Apple Custard

APPLE CUSTARD

1 dozen apples
1 quart milk
4 eggs Sugar and butter
4 tablespoons flour

Pare and core uniform apples. Place in shallow bake dish,
fill center with sugar and put bit of butter on top. Beat eggs
separately. Beat these ingredients 8 or 10 minutes and pour
around the apples (not over them) and bake until apples are

Apple and Date Salad

APPLE AND DATE SALAD

4 apples
1 1/2 cup chopped English Walnuts
12 dates
Mayonnaise

Cut apples and dates in small pieces, mix with oil mayon-
naise, sprinkle nuts on top. Serve on lettuce. This amount
will serve six.

Angel Cake

ANGEL CAKE

Whites of 10 eggs, cold and well whipped. Put a good
pinch of salt in eggs and when partly beaten add 1/2 teaspoon
cream tartar and beat well; 1 teaspoon vanilla, gradually add
1 cup granulated sugar that has been sifted five times, beat
well; then carefully fold 1 cup flour sifted five times before
measuring, and do not beat the batter after the flour is in.

Bake in a tube loaf in moderate oven 40 or 45 minutes,
baking too long makes it dry. It must rise above the pan be-
fore it begins to brown; if the oven is too hot, cool it by open-
ing the door, it will not hurt the cake.

A Simple Custard

A SIMPLE CUSTARD

2 cups milk
2 tablespoons cornstarch
2 tablespoons sugar
2 eggs (yolks)

Put sugar and corn starch in small pan with handle, drop
in the egg yolks, blend, then piddle milk gradually, place over
the fire, stirring constantly until it boils up well. Flavor with
vanilla. Divide in five sherbet glasses.



Bake apples and pears in a little water long and
slowly so as to form a rich syrup out of themselves
Long, slow cooking also develops a rich flavor in prunes.