Stewed Mushrooms

STEWED MUSHROOMS

1 qt. mushrooms
Butter size of an egg
Enough rich cream or milk to float mushrooms
Pepper and salt
Flour enough to thicken milk

Carefully pick over mushrooms and skin. Boil in water
10 minutes; pour off the liquor; add sauce made of the other
ingredients. Let all boil for a few minutes and serve on toast.

Always cook mushrooms with a silver spoon. If not the
true article the silver w-ill tarnish.

Spider Bread

SPIDER BREAD
1 1/2 cups flour
1/2 teaspoon lard
1 pint boiled honey
1/2 teaspoon butter
1/2 pint milk
2 teaspoons baking powder
1 tablespoon salt
1 egg

Bake in shallow tins about half inch thick.



Instead of hot cakes for breakfast, use your stale
bread, cut in thin slices, toasted and dipped quickly in
boiling water, buttered, add a spoonful of honey on top.
Serve immediately. Can be best done at the table with
water over an electric plate.

Cracking Corn Bread

CRACKING CORN BREAD

2 cups cornmeal pinch of salt

1 1/2 cups milk 1/2 cup bacon cut in small

2 teaspoons Royal baking pieces.

Bake 30 minutes

MT Hickory One Egg Cake

MT. HICKORY ONE-EGG CAKE

1 egg
2 teaspoons baking powder
1 tablespoon butter
1/2 cup sugar
1/4 cup milk
Vanilla
1 1/2 cup flour

Cream, butter and sugar, add beaten egg. Mix baking pow-
der in flour. Add milk and flour alternately. Add vanilla last.

Make in small cakes for mailing to soldiers.
Bake 2 to 3 hours or until splint comes out perfectly dry.

Pineapple and Marshmallow Salad

PINEAPPLE AND MARSHMELLOW SALAD

1 large can pineapple
1 pint whipping cream
Juice 1 lemon
1/2 lb. soft marshmallows
1 level teaspoon salt
1 teaspoon paprika

Cut marshmallows in quarters and the pineapple in same
size pieces, put in bowl and pour over juice from pineapple.
Let stand in ice chest two hours. Near serving time — whip
cream, add salt, paprika and lemon juice, mix well. Put
lettuce on salad plates, drain pineapple and marshmallows, put
large spoonful on lettuce, then cover with large spoonful
whipped cream dressing. This will serve nine persons.

Russian Dressing

RUSSIAN DRESSING

1 cup mayonnaise
1/2 doz. olives, chopped fine
2 tablespoons chili sauce
A little onion

Cream of Vegetable Soup

CREAM OF VEGETABLE SOUP

1 quart milk (skim milk)
1 teaspoon salt
2 cups left-over vegetables
2 1/2 tablespoons flour or cornmeal warmed in a small quantity
2 tablespoons butter substitute.
a sieve.
Spinach, peas, or other fat beans, potatoes celery, oys-
ter plant, or asparagus make good soups

Stir flour into melted fat and mix with the cold milk.
Add the cooked vegetables and stir over the fire until thickened.
If soup is too thick, add a little water or milk.

Graham and Fig Pudding

GRAHAM AND FIG PUDDING

4 tablespoons Graham Flour in 1 1/3 cup walnuts
1 pt. water — cook 15 min., add 1 cup sugar
1 lb. figs, chopped Pinch salt

Boil 15 minutes, put in mold. Serve with whipped cream,
a lemon, or hard sauce.

Kidney Bean Soup

KIDNEY BEAN SOUP

1 cup red beans
1 teaspoon flour
1 quart water
Pinch mustard
1/2 onion
Lemon juice
1 teaspoon butter
1/2 glass sherry or wine
1 sliced hard boiled egg
1 tsp. Worcestershire sauce

Pick and soak beans over night. Drain and measure, using
one cup of beans to above ingredients. Simmer beans and
onion in water slowly until soft. Rub through sieve, return
to fire, season with salt. Stir in butter and flour. Boil again
for a few minutes. Add to this mustard, lemon juice, claret
and slices of egg.

Use milk to make the left-overs into satisfying and
nourishing soups.

Oatmeal Bread 2

OATMEAL BREAD

1 cup liquid
1 tablespoon sugar or
1 1/2 tablespoons Karo Corn
3 Tablespoon cake yeast
1/2 cups oatmeal Syrup or Molasses
2-3 cups wheat flour
1 teaspoon salt
1 tablespoon fat


Heat liquid to boiling and with it scald the oatmeal.
Allow to cool, and proceed making batter as for ordinary
bread sponge.

Corn Meal Waffles

CORN MEAL WAFFLES

1 cup cornmeal
2 tablespoons fat, melted
1 cup flour
2 eggs
2 teaspoons baking powder
1 scant cup milk
1 teaspoon salt

Beat eggs separately and add yolks to flour, corn meal,
baking powder, salt, and milk, into which' the melted fat is
poured

This quantity makes about 16 waffles.

To avoid smoke when baking cakes, do not use fats for
greasing. Rub raw potato on the griddle each time before
frying cakes

Oatmeal Cookies with Graham Flour

OATMEAL COOKIES WITH GRAHAM FLOUR



2 cups Mothers Oats
1 cup sugar (white or brown)
1/2 to 1 cup Wesson Oil (according to desired richness)
11 cups graham Flour (or less)
cup chopped raisins (or half raisins and half nuts)
teaspoon cinnamon
teaspoon soda dissolved in 5 teaspoons hot water


Drop from spoon on buttered tins. Bake about 13 minutes.

Honey Hermits

HONEY HERMITS


1/4 cup shortening
1 cup honey
1 1/2 teaspoon mixed spices
1/4 teaspoon salt
1 egg
1 cup chopped raisins
1 teaspoon soda
3 cups pastry flour



Heat the shortening and honey together until the. short-
ening is melted, add the mixed spices using the cinnamon,
cloves and nutmeg. Allow it to cool and then add the egg
well beaten, raisins and 2 cupfuls of flour in which the soda and
salt have been sifted. Add more flour if need to make a dough
stifle enough to roll out. Roll, cut in squares, and bake in a
moderate oven.

Delicious Corn Cakes

DELICIOUS CORN CAKES

1 1/2 pints sour or buttermilk
1 teaspoon salt
2 eggs beaten separately
1 teaspoon soda
1 tablespoon sugar
Enough cornmeal to make thin batter, no flour
2 tbsp. melted nut margarine

Before putting in eggs add the melted margarine and soda.
mixed in a very little hot water.
throughout the mixing beat thoroughly.
use more fat than usual in frying.

Bran Gems

BRAN GEMS

2 well beaten eggs
2 tablespoons melted butter
4 tablespoons molasses
1 cup war flour
1 cup milk
2 cups Kellogg bran
2 heaping tsp baking powder
1 cup seedless raisins
1/2 teaspoons salt

Mix in order given and bake in hot gem pans.
Quantity given makes fourteen gems.

Eggs and Cheese in Ramikins

EGGS AND CHEESE IN RAMIKINS

Put in ramekin grated cheese on bottom, drop in egg (not
beaten), pinch of salt, then layer of cheese. Sprinkle bread or
cracker crumbs on top and a little butter. Bake until egg is
cooked.

Graham Muffins

GRAHAM MUFFINS

1 cup graham flour
1 tablespoon sugar
1 cup white flour
2 tablespoonful melted butter
1 teaspoonful salt
1 egg
3 teaspoonful baking powder
1 cup milk

Sift the dry ingredients together, except the graham flour;
then add the graham flour. Then add the milk, egg yolk with-
out beating, melted butter and beat well. Then fold in the
stiffly beaten white of egg. Bake in a moderate oven about
20 minutes.

Frozen Tomato Jelly

FROZEN TOMATO JELLY

1 can tomatoes
Mayonnaise
Salt
Whipped cream or whites of 2 eggs beaten stiff
Some stalks of celery
Onion

Boil tomatoes, celery, onion, salt together, strain and cool.
Put into freezer. When the consistency of water/ice, fold in
a little mayonnaise into which you have first added cream or
eggs. Put into mold and freeze.

French Vegetable Soup

FRENCH VEGETABLE SOUP

2 ounces of parsnips
1 ounce leaks
2 1/2 ounces of potatoes
1 small tomato
1 ounce peas (with shells)
1 small carrot
1 ounce string beans

Put vegetables in four quarts of water, reduce to half the
quantity. boiling gently for six hours. Strain and serve hot.

Pork Croquette

PORK CROQUETTE

1 cup chopped roast pork
1 tablespoon mustard
1/2 cup mashed potatoes Nutmeg, parsley, red and black pepper
1 tablespoon butter
1/2 tablespoon onion

Mix with cream sauce and mold.

Halibut Cutlets

HALIBUT CUTLETS

1 lb. boiled HALIBUT
1 teaspoonful salt
1 cup creamed butter
Dash of cayenne
4 to 6 teaspoonfuls cream

Put boiled HALIBUT through chopper or pick in fine pieces.
Work in the creamed butter and other ingredients. Shape into
cutlets and fry in deep fat.

Lobster Bisque

LOBSTER BISQUE

1 can lobster
1 tablespoon butter
2 cups milk
1 1/2 cup fine cracker crumbs
3 pints boiling water

Chop the lobster a 1ttle, put boiling water, salt, pepper
and lobster in sauce pan, and cook gently 40 minutes. Strain
through colander. Have ready scalding milk and the bread
crumbs and serve

Cheese on Toast

CHEESE ON TOAST

1 tablespoon butter
1 cup grated cheese
1 tablespoon flour
1/2 teaspoon salt
1 cup milk
1/4 teaspoon pepper

Cook and serve on toast.

Macaroni Cheese and Tomato

MACARONI, CHEESE AND TOMATO

4 oz. elbow macaroni
1/2 cup grated cheese
1 small can tomato soup
1 large tablespoon butter

Wash macaroni in cold water and put in double boiler,
cover with hot water, let steam 20 minutes. Pour off this
water, replace in boiler with 1/2 cup hot water and cook till
tender. When nearly cooked, add cheese and butter to the
tomato soup which has been heated in a separate sauce pan.
When about to serve, pour tomato sauce over macaroni, toss
lightly. Be sure the sauce is sufficiently seasoned with salt
and pepper. Serve very hot.

Plain Muffins

PLAIN MUFFINS

1 tablespoon butter
1 cup sweet milk
1 tablespoon sugar
2 cups flour, sifted
1 egg
1 1/2 teasoons baking powder
pinch salt

Bake in gem pans in moderate oven. Makes 1 dozen.

Nutlets

NUTLETS

1 cup shortening
2 scant teaspoons soda
1 cup honey
1 teaspoon salt
1 cup brown sugar
1 teaspoon cinnamon
1 cup chopped nut meats
4 cups pastry flour
1 egg

Sift the dry ingredients together, beat egg well, and mix
in order given. This will make a stiff batter; drop by tea-
spoon on a greased pan and bake in a moderate oven, as
cakes made with honey burn easily. This recipe makes about
8 dozen small cakes.

Spanish Rice

SPANISH RICE

1 onion
1 cup rice
1 pepper (mix until well heated over fire)
1 cup diced tomatoes
4 oz. cheese
1 tablespoon fat
1 teaspoon salt

Boil the rice, mix with tomatoes and salt, then add the
onions, pepper and fat. Bake 20 minutes, grating cheese on
top.

Corn Bread without Milk

CORN BREAD, Without Milk

2 cups white cornmeal 1 tablespoon butter

1 1/2 cups boiling water 1 teaspoon baking powder

2 eggs 1 teaspoon salt

Put the cornmeal in a bowl, make a hole in the center
and add the salt and butter. Pour 1 cup boiling water over
the butter and stir until it is melted. Then add 1 cup boiling
water and stir it well into the meal. .Add a full cup boiling
water, and when well mixed add the eggs, beating in one at
a time; add baking powder and bake immediately.

Mothers Black Fruit Cake

MOTHER'S BLACK FRUIT CAKE

1 cup molasses
4 tablespoons cloves
1 lb. sugar 2 nutmegs
1 lb. butter
9 teaspoons cinnamon
1 lb. flour
2 lemons
1 lb. citron
1 tumbler brandy
3 lbs. currants
1 teaspoon soda
4 lbs. raisins
1 doz. eggs

Make in small cakes for maiING to soldiers.
Bake 2 to 3 hours or until sp1nt comes out perfectly dry.

Hominy and Tomato

HOMINY AND TOMATO

2 cups hominy boiled
2 tablespoon Flour
1/2 teaspoon fat
1 cup canned tomatoes
Few grains pepper
2 tablespoons fat
Dry bread crumbs

Melt fat in a saucepan, .\stir in the flour, and then the to-
mato, strained, salt and pepper. Combine with the hominy,
pour into a buttered baking dish, cover with bread crumbs
mixed with a little melted butter, and bake 30 minutes in
a moderate oven. A tablespoon of scraped onion may be
added if desired.

Maple Icing

MAPLE ICING

whites of 2 eggs beaten stiff
2 cups Maple Syrup

boil syrup until it will roll into a ball after being dropped
in cold water., Slowly stir syrup into the whites of the eggs
beating all the time. Beat until thick enough to spread. This
makes enough for a layer cake.

Tamale Pie

TAMALE PIE

2 cups cornmeal
1 onion
6 cups boiling water
2 cups tomatoes
1 tablespoon fat
1 pound hamburger steak

Make a mush by stirring the corn meal and 1 1/2 teaspoons
salt into boiling water. Cook 4 minutes. brown onion in
fat. add hamburger and stir until red color disappears. Add
salt, pepper, and tomato. .A sweet pepper is an addition.
Crease baking dish, put in layer of cornmeal mush, add
seasoned meat, and cover with mush. bake one-half hour.

Oat Meal Cookies with Sour Milk

OAT MEAL COOKIES WITH SOUR MILK



2 cups flour
2 1/2 cups Rolled Oats
1 cup sugar
2 eggs


Drop from spoon on buttered tins. Bake about 13 minutes.

Ice Box Pudding

ICE BOX PUDDING

1 1/2 cakes sweet chocolate melted
4 eggs
1 teaspoon vanilla
2 tablespoons boiling water
1/ doz. lady fingers
2 tablespoons pulverized sugar

To the melted chocolate add boiling water, pulverized su-
gar, the yolks of eggs stirred in one at a time, teaspoon vanilla.
Stir in beaten whites of eggs.

line a mold or pan with waxed paper. Separate lady
fingers. Lay a layer of cake and a layer of sauce until all
is used. Put in ice box to settle, and serve with whipped
cream.

Prune Bread

PRUNE BREAD

Take 2 dozen prunes and just cover with water and let stand over night.
Cook in same water.Thoroughly cool and remove pits. Chop fine.

Mix:

4 cups molasses
1 teaspoon soda
2 cans Franklin whole sweet milk

Wheat Flour prune juice together
1 scant teaspoon salt

Add prunes

Mix all together. bake in small loaves in moderate oven

1 hour or more.

Nut Cake

NUT CAKE

1 lb. almonds
1 teaspoon vanilla
1/4 lb. English walnuts
9 or 10 eggs
1 1/2 lb. granulated sugar

Beat the sugar and egg yolks together for 1 hour (this
is the most important part of the cake). Add the nuts rolled
very fine; then the whites of eggs beaten stiff. Pour into but-
tered cake tins and bake 14 hour