Gold Cake

GOLD CAKE, To Use 8 Yolks Left Over from Angel Cake

8 yolks well beaten, add 2 teaspoons Royal baking

1 cup sugar and powder

1/2, cup butter creamed together 1 teaspoon vanilla
3/4 cup milk Pinch salt

1 1/2 full cups flour sifted 5 times
before measuring

Bake in moderate oven 40 or 45 minutes. Make 2 layers,
or loaf.

Nut Cakes

NUT CAKES (Thin)

1 egg, unbeaten
3 tablespoons flour
1 cup maple syrup or brown 1 cup chopped nuts, preferably
sugar pecans
2 tablespoons butter or substitute Vanilla

Drop by half teaspoons on greased tins. If brown sugar
is used, flavor with vanilla.

Swedish Sponge Cake

SWEDISH SPONGE CAKE

4 eggs
1/2 cup Swedish potato flour
1 cup sugar
pinch soda
1 teaspoon lemon juice
Cream of tartar

Beat the yolks very stiff and add the sugar gradually;
then other ingredients. Fold in stiffly beaten whites last.

Bake 40 minutes in a slow oven.

Cheese Rolls

CHEESE ROLLS

Crackers
Philadelphia cream cheese
1 tablespoon Worcestershire sauce
1 Cup cheese
Butter size of walnut
1/2 doz. stuffed olives
1 teaspoon soda in a tablespoon of water
A few chives
A little parsley
Paprika
1 1/2 lb. unsalted pecans

Mix cheese and butter thoroughly, — add chopped olives,
parsley, chives and other ingredients. Roll in chopped nuts.
Serve with toasted crackers.

Marrow Balls

MARROW BALLS

1 cup marrow
1 cup bread crumbs
1 egg
3 tablespoons hot water
Pepper and salt to taste

Render the marrow, then mix bread crumbs, add egg well
beaten form into balls and drop in boiling soup.

Oatmeal Griddle Cakes

OATMEAL GRIDDLE CAKES

1 cup milk
1/2 cup flour
1 egg
1 teaspoon salt
1 tablespoon vegetable oil
4 level teaspoons baking powder
1 1/2 cups cooked oatmeal

Combine milk, beaten egg, and fat, and beat into the
cooked oatmeal: add flour, salt, and baking powder, which
have been sifted together, and bake on a hot griddle. Other
cooked cereals or mashed potatoes may be used instead of
oatmeal.

Fruit Cake

FRUIT CAKE
4 lb. brown sugar
Margarine
4 eggs separately
1 pint milk
1 lb. flour
1 lb. cornmeal (thoroughly
scalded with hot water
about 2 cups)



1 1/2 lb. citron, cut fine
2 lbs. small raisins
2 lbs. large raisins
11 lb. English walnuts

sliced pineapple and mara
schino cherries to taste
2 teaspoons baking powder



Mix with mace and cinnamon; dredge fruit with a small
portion of the flour on pan with dressed brown paper and
decorate top with nuts and cherries. Bake very slowly.

Rice Puffs

RICE PUFFS

1 pint cold cooked rice
1 tablespoon sugar
1 cup milk
1 tablespoon baking powder
2 well beaten eggs
Pinch salt
1 tablespoon melted butter

Flour to make batter stiff enough to drop from spoon.
Fry in deep fat.

Ginger Bread with Apples

GINGER BREAD WITH APPLES


1 cup fat
2 teaspoons soda
1 cup brown sugar (or Karo)
2 teaspoons cinnamon
1 cup molasses
1 teaspoon cloves
1 scant cup cold water,
1 teaspoon allspice
3/4 cup water
1 teaspoon ginger
2 eggs
2 3/4 cups flour
1 1/4 cups barley
5 apples
1/2 cup sugar

Pare core and cut apples into eighths and cook in a syrup
made by cooking sugar and water. When the apples are half
done, drain well and put into a buttered pan, pour over this
any ginger bread mixture and bake. Serve with a sauce made
by pouring the syrup in which the apples were cooked over
a well beaten egg.

Prune Pudding

PRUNE PUDDING

1 pt. milk
4 tall spoons sugar
1 1/2 cup flour
1 teaspoon salt
1 lemon
1 cup prunes
3 eggs

Grate lemon and heat half the milk with the grated rind
coming to a scald. Mix the rest of the milk with flour, cook
until thickened and pour into that the lemon, then add sugar.
Take from the fire, and add well beaten yolks of eggs. Let
stand and cool. Have your prunes well cooked and mash
through a colander. Add the juice. Have the whites of the
eggs well beaten. Mix prunes with the sauce and fold in the
whites of the eggs. Put in baking dish, cook 15 minutes.
Serve with hard sauce.

Bread and Cheese

BREAD AND CHEESE

6 slices bread, buttered and 1 teaspoon salt
diced 1/4 teaspoon mustard
Cheese grated
Speck Cayenne
2 cups milk
3 beaten eggs

Alternate bread and cheese in baking dish, beginning with
bread and ending with cheese.

Pour over top 1 cupful of milk and let stand half hour or
more.

In 1 cupful milk mix the other ingredients. Pour over top
just before baking.
Bake 20 minutes.

Rice Cakes

RICE CAKES

1 cup cold "boiled rice
1 scant tablespoon flour
3 or 4 egg whites Season with salt

Beat whites until very stiff; fold in the flour and rice. Bake
on a soapstone griddle. Serve with butter, sugar and cinna-
mon

Rice Muffins

RICE MUFFINS

2 3/4 cups flour
5 teaspoons baking powder
1 cup hot cooked rice
2 teaspoons sugar
1 cup milk
2 tablespoons melted butter
1 egg
1/2 teaspoon salt

Mix and sift dry ingredients; add 1/2 the milk and the egg
well beaten. The remainder of the milk mix with the rice;
beat well and add melted butter bake in gem pans.

Other cooked cereals or mashed potatoes may be used in
this recipe. If the dough is too soft, add a little more flour;
if too thick, a little more liquid.

Luncheon Fish Dish

LUNCHEON FISH DISH

1 lb. HALIBUT, white fish or canned tuna fish, boiled
4 hard boiled eggs — cut in eighths with a little chopped onion and salt
1/2 teaspoon paprika
Teaspoon salt
2 cups thick cream sauce
1 teaspoon finely chopped parsley


Put fish and eggs with cream sauce in chafing dish, heat to
scalding point. Serve on slices of toast or toasted corn muffin1.
Garnish with asparagus tips.

Carrot Soup

CARROT SOUP

1 cup cooked carrots, run through ricer or grated
1 pint milk
1/2 teaspoon butter
1 cup fresh carrots
1/2 teaspoon cornstarch

Melt butter and mix in the corn starch, add carrots, then
milk. A little stock may be added. Cook in double boiler.
Spinach may be substituted for carrots.

Omelet

OMELET

4 eggs or more
1 pint white sauce

Beat whites and yolks of eggs separately. Stir yolks to
which a pinch of salt has been added into the hot white sauce.
Fold whites in carefully. Cook in skillet on top of stove.
Put in oven a few minutes.

Sponge Cake

SPONGE CAKE

5 large or 6 small eggs
Juice of 1/2 and rind of whole lemon.
1 cup sugar
1 cup sifted flour

Beat eggs (without separating) and sugar together for 30
minutes. Carefully fold in flour and bake 1 hour.

Sponge cake should be served while fresh and broken
apart rather than cut.

Troy Pudding

TROY PUDDING

1/2 cup chopped suet
1/2 teaspoon soda
1 1/2 cup seeded raisins
1 cup milk
1/2 cup molasses
2 cups flour
2 teaspoon salt

Dissolve soda in milk, after which mix all ingredients to-
gether and steam three hours. Currants and citron if desired.
(Serve with cornstarch sauce.)

Cherry Pudding

CHERRY PUDDING

To two tablespoons of cornstarch mixed to a smooth
paste with a little cold milk, add two cups of milk and one
tablespoon of sugar; flavor with the grated peel of one lemon,
put into a double boiler and boil until it becomes thick; re-
move from the fire, stir in a cup of canned cherries, let cool,
then pour into a serving bowl and decorate with some of
the cherries. Whipped cream is an addition. Other canned
fruits may be used in place of cherries.

Maple Mousse

MAPLE MOUSSE

1 cup maple sugar
1 pint cream
4 eggs Salt

Heat maple syrup. Let cool slightly and beat slowly
into the beaten yolks of eggs and let cook until thick like
candy. Beat stiffly the whites of the eggs and add to them a
pinch of salt and cream, whipped. Let syrup and yolks cool
and then fold into the stiffly beaten cream and whites of eggs.
Pour into mold and pack in ice and salt, 3 to 4 hours.

Onion and Cheese Soup

ONION AND CHEESE SOUP

2 tbsp. butter substitute
1 cup milk
2 tbsp. flour
1 1/2 cup grated cheese
2 cups water
5 onions

Melt butter substitute, add flour and water in which the
onions have been cooked. Stir until it boils. Add milk, and
just before serving stir in cheese. Season to taste with salt
and cayenne pepper and serve very hot.

Taylor Cakes

TAYLOR CAKES


1 pint milk
2 eggs
1 cup shortening
1 tablespoon ground cinnamon
1 tablespoon cloves
1 tablespoon ginger
1 cup cold water
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon soda
1 cup brown sugar

Mix as for gingerbread and drop on buttered pan & bake slowly

Onion Soup Au Gratin

ONION SOUP AU GRATIN
In Casserole.

1 qt. stock seasoned with salt
1 full tablespoon Parmesan cheese
Salt and pepper
1 tablespoon butter
Toasted bread
3 onions, sliced thin

Fry onions in the butter, add flour and stock and cook
on stove for 1/2 hour or more. Sprinkle bottom of casserole
with Parmesan cheese, pour in stock. Sprinkle more cheese,
then place enough pieces of bread, thoroughly toasted or
browned in oven, to cover stock. Sprinkle more cheese on
toast and place casserole in oven for 1/2 hour or more.

Blocked Eggs

BLOCKED EGGS

8 eggs
Salt and pepper
1 cup sour cream or Cream sauce

For eight people, beat up eight eggs in a bowl, add 1
cup cream just turned sour, and season well with salt and
pepper. Fill some little baking dishes and bake in a slow
oven, like souffles.

Make a cream sauce of milk and flour, add 1/2 cup sour
cream, tip the contents of the baking dishes into the sauce,
and serve at once. They will flatten to an inch thick.

King Salad

KING SALAD

Arrange slices of tomatoes on a bed of lettuce (shredded).
On half slices pile chopped celery, on the other half of the
slices pile finely chopped watercress. Garnish with ribbons
or green pepper and serve with French dressing.

Pin Wheels

PIN WHEELS

1 qt. flour
2 teaspoons butter
A teaspoon salt
1 cup milk
2 teaspoons baking powder
2 eggs
Sift 4 times

Mix milk and eggs, then add to other ingredients, mix
well, roll out 1/1 inch thick, sprinkle with currants, sugar, cin-
namon. Roll like jelly cake and cut into slices.

Shad Roe Croquettes

SHAD ROE CROQUETTES

2 shad roes
1 large tablespoon fat
1/2 pint cream
2 large tablespoons flour
Yolks of 2 eggs
1 tablespoon chopped parsley
1/2 grated nutmeg
Salt, cayenne and black pepper
1 teaspoon lemon juice

Wash shad roes, put in a saucepan of boiling water, add
salt, cover and simmer slowly 15 minutes. Take out, remove
the skin and mash. Put cream on to boil. Rub butter and
flour together, add to boiling cream and stir until very thick.
Add yoke of eggs. Take from the fire and add all other in-
gredients. Mix well and turn out on a dish to cool.

When cold form into croquettes, dip in egg and bread
crumbs and fry in deep fat. Serve with Hollandaise sauce.

Peanut Butter Bread or Muffins

PEANUT BUTTER BREAD OR MUFFINS

1 cup flour
1 1/2 cup peanut butter mixed
1 teaspoon baking powder with 1/4 cup milk
1 teaspoon salt
1 egg
3/4 cup sugar
1 teaspoon shortening

Bake bread 40 minutes. Bake muffins 12 to 15 minutes.

Delicious Stuffed Peppers

DELICIOUS STUFFED PEPPERS

Cut tops off of green peppers. par-boil until tender, fill
with chopped meat onions, tomatoes and cracker crumbs.
Sprinkle grated cheese over top and bake 20 minutes. have
hot salted water in the pan and baste while cooking.

Parker House Rolls

PARKER HOUSE ROLLS

1 pint flour (sifted twice)
1/4 cake yeast
1 small pint cornmeal (scalded in hard boiling water)
1 even teaspoon sugar
1 even tablespoon lard
1 pint cold boiled milk
pinch of salt

Mix flour and lard together. Make hole in center and add
the cornmeal. Make hole in center of cornmeal and pour in
milk, yeast and sugar. Let stand over night without mixing.
In morning knead and let rise 3 hours.

Work into rolls, making 3 dozen. Let rise again until
about 3 times their size, and bake in hot oven 20 minutes.

Creole Macaroni

CREOLE MACARONI

4 oz. macaroni
2 onions
1/2 can tomatoes
Ham or bacon

Wash macaroni, place in double boiler and steam until ten-
der, with onions and salt to taste. (Sufficient water will re-
main on macaroni to steam).

When half cooked, add the 1/2 can of tomatoes and any
pieces of fried ham or bacon that may have been left over from
previous meals. Cut in dice. Be sure it is juicy. Do not allow
the macaroni to cook until it is very soft. Season to taste.

Chocolate BRownies

2 squares chocolate, melted
1 teaspoon vanilla
1 cup broken walnuts
2 eggs
1 cup sugar
1 1/2 cup flour
1/2 cup butter or substitute

Beat eggs and sugar together; add melted butter, chocolate,
vanilla, flour, and last of all the broken nuts rolled in a little
flour.

Bake in moderate oven 20 minutes in a long pan and cut
into squares while hot.

Buckwheat Buns

BUCKWHEAT BUNS

1 cake yeast in 1/2 cup water
1 tablespoon sugar or molasses
1 cup milk
1 1/2 cup buckwheat
1 tablespoon fat
1 1/2 cup white cornmeal
1 teaspoon salt
1 cup wheat flour

Beat well, let stand till light, about 3 hours. Beat again.
Put in muffin pans. Raise at least 2 hours, until very light.
Bake quickly.

Shepherds Pie

SHEPHERD'S PIE

2 cups cold meat
1 large onion
4 medium sized potatoes
Pepper and salt

Cut cold meat into small pieces. Place in dish with minced
onion, seasoning to taste and barely covering with water.
Cover and simmer on top of range for an hour. The addition
of gravy left from a previous meal adds to the flavor, but a
little flour thickening answers the same purpose. Twenty
minutes before serving press the boiled potatoes through a
ricer onto the meat and brown in the oven. Serve with pickles
or tomato catsup.

Ross Lunch Cake

ROSS LUNCH CAKE— WAR CAKE

Boil together for about 4 or 5 minutes:
1 cup raisins
1/2 cup lard
1 cup currants
1 teaspoon cinnamon
1 cup water
1 teaspoon cloves
1 cup sugar
1 teaspoon nutmeg

Let this cool.

Mix — 1 cup chopped English walnut meats into 2 cups
flour; 2 teaspoons baking powder and 1 level teaspoon bak-
ing soda. Mix all together and bake in a moderate oven.

Maple Jumbles

MAPLE JUMBLES

1 cup Maple Syrup
1 1/2 cups flour
1 egg
1 level teaspoon soda
1/2 cup butter

Beat eggs and butter together and add syrup, put soda
in flour and add last. Drop from a spoon on well greased pan
and bake about 20 minutes.

Batter Bread

BATTER BREAD

1 pint sweet milk 2 eggs

1 pint cornmeal salt

1 teaspoon lard
Make mush with meal and hot water; cook a few minutes;
thin with milk; melt lard in pan for baking; pour in the batter;
add eggs well beaten last.

Boston Brown Bread

BOSTON BROWN BREAD

1 cup rye meal
3/4 teaspoon salt
2 cups cornmeal
1 cup sour milk
1 teaspoon soda
raisins
1/4 cup molasses

Put into tightly covered mold which has been greased.
Steam over 6 hours. Dry in oven a few minutes and serve,
cutting loaf across mold.

Corn Meal Fish Cakes

CORN MEAL FISH CAKES

2 level cups of cornmeal mush
1 level teaspoon salt
2 level cups shredded fish
1 level teaspoon baking powder
1 egg, well beaten

Mix shredded fish (cold cooked fresh cod or HALIBUT are ex-
cellent) with cornmeal mush; add egg well beaten, and baking
powder. Drop by spoonful into hot fat, on paper.

if using salt fish, pick it over and soak two or three hours
to remove salt, omitting salt from recipe.

Fish Pudding

FISH PUDDING

1 box salmon, or 1 to 2 lbs. fresh fish
little chopped parsley, or celery
2 eggs
1 teaspoon lemon juice
1 cup cold milk
1 cup cracker crumbs
1 scant tablespoon baking powder



Steam in individual molds 40 minutes. Keep 1quor from can
to make white sauce — with 1 cup milk add little lemon juice after
cooking.

Ginger Ale and Fruit Salad

GINGER ALE AND FRUIT SALAD

2 tablespoons gelatine
1 apple
2 tablespoons cold water
Shredded pineapple
1/2 cup boiling water
Celery
1 cup ginger ale
Preserved ginger
2 tablespoons sugar
1 lemon
A little salt

Make a jelly using the gelatine soaked in the cold water,
and dissolved in the boiling water; add the ginger ale, sugar,
salt and juice of one lemon. When jelly begins to set fold
in apples pared, cored and cut in thin slices; celery and pre-
served ginger. Cut in small pieces; add the shredded pine-
apple, turn into small molds and chill. Serve on lettuce with
cream mayonnaise.

Clam Fritters

CLAM FRITTERS

1 1/2 cups flour

2 teaspoons baking powder
Salt and pepper

Clean clams, drain and chop. Beat eggs until light, add milk
and flour which has been mixed and sifted with baking powder.
Season lightly with salt and pepper. Drop by teaspoonful and
fry in deep fat.

Sour Cream Gingerbread

SOUR CREAM GINGERBREAD

1 cup sugar
1 tablespoon ginger
1 tablespoon allspice
1 tablespoon Cinnamon
1/2 cup butter
1 cup sour cream
2 teaspoons baking soda dissolved in 1/2 cup of boiling water
1 cup molasses
1 eggs
3 cups of sifted flour

Mix all at once. The addition of thin strips of orange
peel imparts a DELICIOUS flavor.

Bake a delicate brown in oven

Potato Salad and Dressing

POTATO SALAD

Cut cold boiled potatoes into small pieces.
Place in a deep dish alternate layer of potato, chopped onion, celery and hard boiled eggs.
Pour over this the hot dressing and mix thoroughly.

DRESSING

To 1/2 cup vinegar, add 1/2 teaspoon mustard, 2 tablespoons
flour, a little salt, lump of butter and cup of milk. Boil, stirring constantly until a thick custard.

Vegetable Soup Without Meat

VEGETABLE SOUP WITHOUT MEAT

1/4 cup onions
1/4 cup celery
1/2 cup carrots
1/2 cup white turnips
1/2 cup leeks
1/2 cup cabbage
1/2 cup barley soaked in water.

Cut vegetables into small pieces and mix them.
Fry in four tablespoons of oil until a light brown,
stirring constantly. Then add 1 1/2 quarts of hot
water and the soaked barley. Cook slowly for 4
hours. Serve very hot.

Steamed Chocolate Pudding

STEAMED CHOCOLATE PUDDING

5 squares Maillard's Chocolate
5 eggs
5 tablespoons butter

Melt chocolate and butter in double boiler, add first yolks
and then whites of eggs beaten separately. Place in ring mold
without 1d and steam for 35 to 40 minutes. Serve with hot
chocolate sauce or whipped cream.

Frozen Apple Float

FROZEN APPLE FLOAT

3 pints stewed apples Sugar
1 pint cream Vanilla
4 eggs

Put apples through sieve, sweeten to taste and flavor with
vanilla. Beat this light with egg, whip and add well beaten
eggs. Before freezing add the cream. This makes three
quarts when frozen.

Boston Brown Bread 2

BOSTON BROWN BREAD

1 cup cornmeal
1 teaspoon salt
1 cup rye
1 heaping teaspoon soda
1 cup white flour
1 pint sour milk
1/2 cup molasses

Mix thoroughly the first five ingredients. Beat soda into
the milk and add to mixture, making a thin batter as for cake,
adding more milk if necessary. Steam for 4 hours.

Salad Moderne

SALAD MODERNE

Peel and cut 4 apples (Julienne) and prepare 2 stalks of
celery in same manner, 1 apple to 1/3 celery; season with
mixture salt, pepper and paprika; mix thoroughly with two
spoons light mayonnaise, and serve in a cut-out apple with a
sprinkle of chopped nuts on top.

Golden Dressing

GOLDEN DRESSING

1/4 cup pineapple juice
2 eggs
3/4 cup orange juice
1 cup sugar
3/4 cup lemon juice
1/2 cup heavy cream

Heat the fruit juices in double boiler. Beat eggs light,
gradually adding sugar, combine with the hot juice and cook
to the consistency of custard. Remove to a dish of cold water,
beat until cool and then fold in cream whipped stiff. The
dressing may be made beforehand, and the whipped cream
added just before serving. This dressing is suitable to serve
with almost any fruit salad.

Minced Liver with Toast

MINCED LIVER WITH TOAST

2 lbs. beef liver
Pepper and salt
1 oz. butter Toast

Boil the liver for half an hour with salt.
When done remove skin. Chop very fine. Put in frying pan and cover
with water. Simmer gently for fifteen minutes, thicken slightly
with flour, adding butter and seasoning. Serve on hot platter,
garnished with parsley and triangles of toast.

Potato Croquettes

POTATO CROQUETTES

2 cups cold potatoes
Yolks of 2 eggs
1 tablespoon chopped parsley
1 teaspoon salt
1 teaspoon onion juice, if desired

Unless cold mashed potatoes are used, 1 tablespoon butter
and 2 of cream.

To potatoes add yolks of eggs, butter and cream (if used)
and juice of an onion obtained b}' cutting the onion in halves
and pressing on grater; add parsley, nutmeg (if desired) a
sprinkling of cayenne pepper. Put on stove and cook until
mixture leaves side of vessel.

form croquettes by rolling 1 tablespoon of the mixture
in flour, to each white of egg add 1 tablespoon hot water.
Roll croquettes in the egg and water, then bread or cracker
crumbs. Cook in hot lard. When croquette comes to the
top it is done.

Green Corn Fritters

GREEN CORN FRITTERS

8 ears green corn; score grain with sharp knife and press
from husk with the blunt edge of a silver knife: add salt, 1
teaspoon melted butter and 1 egg, white and yolk beaten to-
gether. Drop by teaspoon on greased griddle and brown.
Do not use any flour.

Hominy Grits and Scrambled Eggs

HOMINY GRITS AND SCRAMBLED EGGS

2 cups cold boiled hominy
1/2 cup milk
4 eggs
Pinch salt

Mix and scramble in frying pan.

Oyster Salad

OYSTER SALAD

12 large oysters
1 cup celery
1 cup cold chicken or turkey

Scald oysters in their liquid. When ruffled, pour into a
colander to drain. When quite cold, cut them in small pieces
and mix with the chicken and celery.

DRESSING

3 hard boiled eggs
2 tablespoons good vinegar
2 tablespoons mustard Pepper and salt to taste
1 tablespoon butter

Pour over oysters just before using.