Royal Escallop

ROYAL ESCALLOP

1 cup boiled ham, chopped
1 tablespoon butter
6 hard boiled eggs
chopped 1 tablespoon flour
1 pint milk

Make out of these a white sauce. Season with paprika, mix
all together, place cracker crumbs on top, and bake one-half
hour.

Mustard Sauce

MUSTARD SAUCE A LA PLAZA HOTEL

Take 1 1/2 teaspoon mustard, rub into tablespoon butter, and
stir into hot 1/2 hollandaise sauce, highly' seasoned. A good
sauce for fish.

Chocolate Fruit Cookies

CHOCOLATE FRUIT COOKIES

1/4 cup fat
1 tablespoon hot water
1 1/2 cup sugar
1/2 cup nuts
1/2 cup chopped raisins
1 teaspoon baking powder
1 cup rye flour
2 tablespoons grated chocolate
1 egg mixed with 1 tablespoon Cream fat

add sugar slowly. Beat egg and combine mix-
ture; add chocolate melted in hot water with sugar. Add
other ingredients and chill. Roll on board and cut out. Bake
in moderate oven.

French Army Cakes

FRENCH ARMY CAKES
as made in France

Boil 5 minutes the following:
2 cups brown sugar
1 teaspoon salt
2 cups hot water
1 box raisins
2 tablespoons shortening
Cool, and add the following:
1 teaspoon cloves
3 cups flour (or 2 cups wheat flour)
1 teaspoon cinnamon flour
1 cup graham
Grated nutmeg in a teaspoon
1 teaspoon soda

hot water

Bake in slow oven for about 1 hour. Use a pan with
center spout. This cake is better if not cut when fresh.

Honey Plum Cake

HONEY PLUM CAKE

2 Cup shortening
1/2 teaspoon salt
1 1/2 cup brown sugar
1/2 teaspoon ginger
1 1/2 cup honey
1 1/2 teaspoon nutmeg
1 egg
1/2 teaspoon cloves
1/4 cup milk
1 teaspoon cinnamon
2 cups pastry flour
1 cup raisins or mixed fruit
1 teaspoon soda

Cream the shortening and brown sugar together, add honey
and egg well beaten. Mix and sift together all the dry in-
gredients reserving a little of the flour to dust over the rais-
ins. Add dry ingredients alternately with the milk to the
first mixture. Beat well, add raisins, and bake in a well
greased and floured loaf pan, in a moderate oven. Honey is
unequaled for making small cakes for afternoon teas. Will
keep indefinitely.

Hermits

HERMITS


2 cups brown sugar
1 cup butter and drippings mixed
3 eggs
1 level teaspoon soda in a little boiling water
1 1/2 teaspoon cinnamon
A little grated nutmeg
Pinch salt
teaspoon vanilla
2 cups flour
1 cup chopped raisins
1 cup chopped nuts



Cream butter and sugar together, add other ingredients,
drop from a spoon on greased pans and bake in a moderate
oven.

Fish Souffle

FISH SOUFFLE

2 eggs
1 cup milk
2 tablespoons margarine
2 teaspoons chopped parsley
2 tablespoons flour
1 cup shredded fish
1/2 teaspoon salt

Make white sauce of margarine, flour, salt and milk; add
fish, parsley and eggs beaten separately. Bake in ramekins
until puffed and brown, about 20 minutes. Ramekin dishes
should be placed in hot water.

To the water in which fish is boiled add one-half lemon or
a little vinegar.

Egg Croquettes

EGG CROQUETTES

3 hard boiled eggs, chopped
1 tablespoon flour, milk
1 teaspoon butter
A little chopped parsley

For sauce, blend butter and flour with milk" and a little
chopped parsley ; add chopped eggs ; shape and set on ice for
several hour1. Roll in egg and bread crumbs and fry in deep
fat (Crisco). Makes only 4 or 5. (Mrs. M. E." Lee)

Delicate Fresh Strawberry Dessert

DELICATE FRESH STRAWBERRY DESSERT

1 1/4 cup fresh strawberries
white of one egg
1 full cup granulated sugar

put all together and whipped until stiff.

Drop fresh strawberries in each dish and Serve.

Rolled Steak and Vegetables

ROLLED STEAK AND VEGETABLES

1 1/2 lbs. lean round steak (1 slice)
1 cup peas
1 cup diced carrots
1 onion sliced and fried
1 cup diced turnips
1 can tomatoes

Lay meat flat and cover with carrots, turnips, peas, and
onion. Roll and tie. Place in pan, cover with tomato, adding
enough water to make gravy. Bake one hour in a moderate
oven.

Fig Tapioca

FIG TAPIOCA



3/4 cup pearl tapioca
3 cups cold water
1 1/2 cups light brown sugar
3/4 cup figs, diced
3/4 cup walnut meats, cut fine
juice 1/2 lemon



Soak tapioca over night in water with a pinch oi salt. In
morning add sugar and figs and cook a full hour in double
boiler, then add nuts and lemon juice When cooked serve with
whipped cream

Maryland Sauce

MARYLAND SAUCE (See Rice Puffs)

1 1/2 cup fruit juice
2 tablespoons butter
4 tablespoons brown sugar
Yolks of 2 eggs

Cream butter and sugar together add well beaten yolks,
add the fruit juice. Cook in double boiler until desired con-
sistency.

Nutmeg Sauce

NUTMEG SAUCE

Serve with brown pudding.

3 cups water 1 grated nutmeg, sweeten to

1 tablespoon butter taste

Thicken with the cornstarch dissolved in water. Cook
until it thickens.

Cheese Balls

CHEESE BALLS

One and one-half cups grated cheese
white of one egg
pinch of salt
dash of red pepper.

Mix well, roll into small balls, put in ice box for one hour
or more and fry in deep fat.

Prince of Wales Cake

PRINCE OF WALES CAKE

1 1/2 cup butter
1 teaspoon ground clover
1 cup brown sugar
1/2 teaspoon allspice
cup sour milk
2 tablespoons molasses
2 eggs 2 cups flour
1 teaspoon soda
1 teaspoon vanilla
1 teaspoon cinnamon
1 cup chopped raisins added last

Rice Custard

RICE CUSTARD

1 cup rice, boiled and still hot
2 eggs
3 cups milk
1 tablespoon cornstarch
1 cup sugar Flavor to taste

Make a custard of milk and corn starch sugar and yolks
of eggs. Stir into this the cup of rice, add flavoring (nutmeg)
and orange or lemon peel. Turn into a pudding dish and
bake until set. Make a meringue of the whites of the eggs.
This pudding should be soft enough to eat without cream.

Rice Codfish Pudding

RICE CODFISH PUDDING

2 cups boiled rice
Salt and pepper
1/2 cups boiled and shredded Codfish
1 1/2 cups milk
2 tablespoons butter

Grated cheese

Stir in grated cheese and bake in baking dish thirty
minutes.

Cinnamon Toast

CINNAMON TOAST

Toast bread, spread thickly with butter; add sugar and
ground cinnamon mixed together and put in hot oven until
sugar melts.

Maple Parfait

MAPLE PARFAIT

1 cup maple syrup
1 pint cream
4 eggs

To maple syrup add beaten yolks of eggs. Stir until this
comes to boil. Strain and cool. Whip cream and add beaten
whites of eggs. Mix all together and freeze.

Buckwheat Cakes

BUCKWHEAT CAKES

2 cups buckwheat flour
1 tablespoon molasses
1/4 cup flour
1 scant teaspoon soda
1 pint warm water
1 yeast cake
1/4 teaspoon salt

Mix all ingredients except soda, adding the yeast last.
Beat well. Let rise over night; just before baking add soda
dissolved in a little hot water. Do not beat after adding soda,
but carefully stir. Bake on hot greased griddle. The left over
batter can be used again by adding same amount of ingredients
except yeast. Only add fresh yeast when latter becomes flat.

Maple Ice Cream

MAPLE ICE CREAM

1 quart cream
1/4 lb. pecans
1 cup maple sugar

To 1 quart of rich cream add maple sugar, chopped pecans,
and freeze.

Nut and Raisin Bread

NUT AND RAISIN BREAD

2 cups pastry flour
1/2 cup molasses
1 cup graham flour
1 cup thick sour milk
1 teaspoon salt 1/2 teaspoon soda
scant and 3 s1ghtly rounding teaspoons measured level baking powder
1/2 cup nut meats chopped
1 egg
1/2 cup raisins, chopped

Sift together the dry ingredients, put the soda in the sour
milk and beat thorough add the molasses, beaten egg and
stir into the dry ingredients. Stir in nuts and raisins and turn
into a greased bread pan. let stand 13 minutes, then bake
about 43 minutes.

Corn Griddle Cakes

CORN GRIDDLE CAKES

1 CUP flour
1 1/2 cups milk, or enough to make right thickness
1 cup cornmeal
1 egg Pinch salt
butter size of a walnut
A little sugar if desired
2 heaping tsps baking powder

Melt butter; mix all ingredients but the last. Stir to-
gether till smooth and proper thickness. Add baking powder
just before baking.

Honey Icing

HONEY ICING

1 1/2 cup honey A
few drops of lemon extract
2 eggs, whites

Boil honey until it forms a firm ball when tried in cold
water. Pour slowly over the beaten whites of eggs and beat
until cold. Flavor with lemon extract. Set over hot water
and fold over and over gently for 2 minutes. Spread 1/2 of
this on the cake. Make a small funnel with a small piece of
thin, tough writing paper, clip the point and use to decorate
the cake with remaining icing. Flowers may be used in the
center if desired.

Honey or corn syrup may be substituted for syrup in the
boiled frosting. honey needs a longer cooking than sugar.
But the icing holds its shape and remains soft a long time.

Pepper Hash Sandwiches

PEPPER HASH SANDWICHES

Drain vinegar from pickles. Spread between thin slices
of buttered bread.

Graham Muffins with Sweet Milk

GRAHAM MUFFINS WITH SWEET MILK
1 cup white flour
1/4 teaspoon salt
1 cup graham flour
1 teaspoon baking powder
1 tablespoon butter
1 egg
1/2 teaspoon sugar
1 cup sweet milk

Rub butter into flour; add dry ingredients, mix well. Beat
the egg, put it into a measuring-cup and fill with milk. Stir
this into the flour; when thoroughly mixed fill buttered gem
pans and bake in a quick oven until golden brown. This bat-
ter is very stiff and the top of the muffin when baked should
be rough.

Cream Scones

CREAM SCONES


4 tablespoons butter
2 eggs
3/4 cup cream or milk
2 cups flour
4 teaspoons baking powder
2 teaspoons sugar
1 1/2 teaspoon salt

Mix and sift together flour, baking powder, salt and
Rub in butter with tips of fingers and add eggs well
then cream. Toss on floured board, "pat to 1 inch thick
Cut and brush with white of eggs, sprinkle with sugar,
in hot oven 15 minutes.

Oatmeal Bread

OATMEAL BREAD

4 cups of uncooked rolled
2 tablespoons of salt
oats (loose, not in pkg.)
4 cups molasses
6 cups of boiling water
1 yeast cake (dissolved)
2 tablespoons Crisco
1 to 3 qts. flour

Pour the boiling water over the rolled oats, adding the
Crisco and salt. Let cool. Add (when luke warm) molasses
and yeast cake which has been dissolved in a little luke warm
water. Add flour enough to make stiff (usually 2% to 3 qts.)
Stir it well. Put to' rise over night. Put in pans in the morning
without adding flour or kneading and let rise for about 3
hours. Bake for one hour.

This makes five loaves, or four loaves and muffins.

Cheese Dreams

CHEESE DREAMS

Work together 1 cup grated yellow cheese and 1/2 cup
Philadelphia cream cheese — with paprika to taste — to a smooth
paste. Put between slices of bread cut in rounds or any-
fancy shape and sautes in butter or butter substitute. Serve
immediately with salad. Are very good toasted.

Meat Loaf

MEAT LOAF

1 lb. chopped meat (any cheap cut)
Salt and pepper
1 cup thick white sauce
2 cups soft bread crumbs

Mix ingredients thoroughly. Form into loaf. Bake in
moderate oven 2 hours. If you use left-over meat bake only;
45 minutes.