Rice Flour Muffins

RICE FLOUR MUFFINS

1 pint rice flour
3 teaspoons baking powder
3 tablespoons lard
1 teaspoon salt
2 tablespoons sugar
2 eggs
Milk to make a moderately stiff batter.


Mix and sift dry ingredients; add 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.

Salad Miami

SALAD MIAMI

Garnish all around a heart of lettuce with slices of grape
fruit and oranges and small quarters of tomato, cut in fancy
shapes, in the middle of a heart put a Julienne of cut celery
and apples on top place a small bouquet of watercress. decor-
ate all around dish on outside and on top with pieces of
apples cut regularly with fancy vegetable cutter. Serve with
French dressing separately.

Rye Bread

RYE BREAD

1 cup liquid
1 tablespoon sugar or 2 tablespoons molasses
1/4 to 1/2 yeast cake softened in 3/4 cup luke warm water
3 cups wheat flour (more or less)
1 tablespoon fat
1 1/2 teaspoons salt
1 cup rye flour

Scald liquid, pour over salt, sugar and fat. When luke-
warm add softened yeast. Beat well. Add flour to make a
sponge. Let rise till light and foamy. Then add remaining
flour to make a dough. Knead until smooth and elastic. Let
rise till slightly more than double in bulk. Shape into a loaf.
When a little more than twice its original size, bake from 50
minutes to 1 hour.

Eggs

EGGS

Use left-over egg yolks for scrambled eggs for
luncheon or breakfast ; add one whole egg and two tea-
spoons milk for each yolk.

Vegetables in small quantities left from dinner can
be added to an omelet for breakfast, or used as flavor-
ing for a meat sauce.

Date Tea Cake

DATE TEA CAKE

1 lb. chopped dates
1 cup rice flour
1 lb. English walnuts
2 teaspoons baking powder
1 cup sugar (brown or maple)
1 teaspoon salt

Yolks and whites of 4 eggs beaten separately, then to-
gether, mix all together. Bake in small bread pan, in mod-
erate oven.

Toasted Graham Sandwiches

TOASTED GRAHAM SANDWICHES

Mix Philadelphia cream cheese, with ground nuts, spread
between buttered graham bread, toast quickly in hot oven.

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.

Corn Sticks

CORN STICKS

2 cups cornmeal
2 heaping teaspoons baking powder
1 1/4 cups milk •
Pinch of salt

Bake in corn stick irons for 30 minutes. Grease irons well
uith Crisco.

Brown Nut Sauce

BROWN NUT SAUCE

2 ~ tablespoons drippings or 1 cup meat or vegetable stock
vegetable oil or milk
2 tablespoons peanut butter
1 teaspoon salt
3 1/4 tablespoons flour
Few grains pepper

Brown the fat, add peanut butter and when well mixed
add flour and continue browning. Pour in the stock gradually,
stirring constantly. Bring to the boiling point and add salt
and pepper.

Italian Gnochi

ITALIAN GNOCHI

2 cups milk
4 eggs
2 cups flour
1 tablespoon butter

Let milk boil with butter, put flour in when boiling and stir until smooth.
take from the fire and put in the eggs, yolks and whites beaten separately.
Take a spoonful of this at a time and drop into boiling water.
allow each to remain until it rises to the top of the water, then place them in a baking dish in which has been put a little white sauce.
pour more over the top & sprinkle a little Parmesan cheese on the top and bake for 10 or 15 minutes, and serve in baking dish.

Blueberry Steam Pudding

BLUEBERRY STEAM PUDDING

1 cup flour
2/3 cup milk
1 tablespoon lard
2 teaspoons Royal baking
1 egg powder
Pinch of salt
1 cup Blueberries
1 tablespoon sugar

butter in double boiler, steam 2 hours, serve with cream.

Potato Bread

POTATO BREAD

1 1/2 cups mashed potatoes
4 cups flour (more or less)
1 cup liquid including water
1 1/2 teaspoon salt in which yeast is softened
1 tablespoon fat
1/4 to 1 yeast cake
1 tablespoon sugar

Add salt, fat and sugar to mashed potatoes. When luke-
warm add liquid, also lukewarm, in which yeast has been soft-
ened. Mix with enough flour to make a sponge. Let rise till
light and foamy, add enough more flour to make a dough.
Knead till smooth and elastic. Let rise till slightly more than
double in bulk. Shape into a loaf. When a little more than
twice its original size, bake for about 1 hour.

Hard Sauce

HARD SAUCE

1 cup powdered sugar
1 egg well beaten
1/3 cup butter
Cream butter and sugar. Add egg and vanilla and before
serving, grate a little orange peel over the top.

Cheese Wafers

CHEESE WAFERS

2 oz. grated cheese
1 yolk of egg
2 oz. flour
little Cayenne pepper and salt.
2 oz. butter
Few drops lemon juice

First, cream cheese, flour and butter; add rest of recipe,
work and roll out on board in plenty of flour. Cut in shapes.

Pineapple Salad

PINEAPPLE SALAD

1 fresh pineapple
Pimentos
Celery

Cut top of pineapple, scoop out fruit, leaving shell. To
two cups of pineapple meat add 1 cup celery and mix with
cream mayonnaise. Fill shell with fruit salad, lay on its side
on the platter. Sprinkle over top of the salad finely chopped
Spanish pimentos. Garnish with small lettuce leaves and
strawberries, cherries, or fresh currants. Place top of pine-
apple on one side of platter. Any combination of fruit may
be used with the pineapple. A wide ribbon tied around pine-
apple with bow sticking up as the shell lays on the platter
adds much to the attractiveness of the dish.

Lace Cake

LACE CAKE

1 tablespoon butter
2 cups Rolled Oats
2 eggs
1 teaspoonful baking powder
1 cup sugar

Beat the yolks very light; add sugar and melted butter,
beat again, then stir in the well beaten whites. Add the rolled
oats in which the baking powder has been well mixed. Let
mixture stand a few minutes to have the butter mix well with
other ingredients. Drop half a teaspoon about three inches
apart on buttered tins. Bake slowly.

Maple sugar can be substituted for cane sugar.

Simple Salad Dressing

SIMPLE SALAD DRESSING (Without Oil)

1 teaspoon prepared mustard
2 tablespoons cream (sweet or sour)
1 teaspoon sugar
Pinch of salt

Beat thoroughly just before using.

Onions on Toast

ONIONS ON TOAST

Cut young onions a good length. Cook till tender. Serve
on toast, with either butter or cream dressing.

Creamed Rice with Brandied Figs

CREAMED RICE WITH BRANDIED FIGS

2 cups cold boiled rice
vanilla
1 cup whipped cream brandied figs

Take rice and beat with it whipped cream mixed with
vanilla. Arrange in individual portions, cover top with
brandied figs and serve with cream.

Birds Nest

BIRD'S NEST

Bird's Nests are made for any kind of hot rolls, from
yeast bread dough, rye, wheat, oatmeal, etc. Take a small
amount and roll about the thickness of your thumb and 6
inches long. Tie in a single knot, making head of one end
and tail of the other. The tail can be marked with a fork and
the beak formed into shape with the fingers.

Let rise and bake as any other hot rolls.

Cheese Omelet

CHEESE OMELET

1 heaping tablespoon instant tapioca
1 cup hot milk
1/2 teaspoon mustard
1 1/2 teaspoon salt 1 1/2 tablespoons olive oil or other cooking oil
1/2 teaspoon pepper or paprika
1/2 teaspoon mustard
2 tablespoons grated cheese
2 eggs

Cook the tapioca, salt, pepper, cheese and mustard in
the hot milk for ten minutes, stirring frequently, then add
1/2 tablespoon of the oil and the yolks of the eggs beaten
until very light. Stir well, remove from the fire and fold
into the stiffly beaten whites of the eggs. Put the remainder
of the oil into an omelet pan and when it bubbles pour in
the prepared eggs. Shake the pan gently so that the omelet
will not adhere to it and cook until it is a delicate brown
on the bottom, then stand the pan in the oven for a few
moments to cook the top. Score the center and fold over.

Luncheon Sardine Dish

LUNCHEON SARDINE DISH

1 box sardines
Swiss cheese

Bread toasted on one side
On the untoasted side of bread, spread the oil from the box
of sardines. Place sardines on this side, and put under broiler
until toast is brown.

Serve with Swiss cheese — and parsley as a garnish

Stuffed Onions

STUFFED ONIONS

Onions
Bread crumbs
Hard boiled eggs
Bacon
Salt and pepper

Parboil onions, remove insides, chop the insides of onions
with hard boiled eggs, salt and pepper. Fill the shells, pour
into each about a teaspoon of any soup stock. Bread crumbs
on top. Place in a shallow pan with a little water in bottom.
A piece of bacon on top of each onion adds to the flavor.
bake until onions are tender.