and	thus	breaks	the	form.	Have	a	board	sprinkled	lightly	with
	fine	bread	or	cracker	crumbs	and	roll	the	croquettes	very	gently
	on	this.	Remember	that	the	slightest	pressure	will	break	them.
	Let	them	lie	on	the	board	until	all	are	finished	when,	if	any	have
	become	flattened,	roll	them	into	shape	again.	Cover	a	board
	thickly	with	crumbs.	Beat	an	egg	slightly	and	add	a	tablespoon	of
	water.	Roll	in	egg	and	cracker	crumbs	and	fry	in	deep	fat	a	golden
	brown.	Drain	on	paper.
	Chicken	Croquettes,	No.	1
	Sweetbread	Croquettes
	2	cups	of	chopped	cold	fowl
	1	cup	White	Sauce	No.	3
	%	teaspoon	salt
	Few	grains	cayenne
	1	teaspoon	lemon	juice
	%	teaspoon	onion	juice
	1	teaspoon	chopped	parsley
	Mix	the	meat	and	seasonings,	combine	with	the	white	sauce;
	cool,	shape,	crumb	and	fry	in	deep	fat.	Drain	on	soft	paper.
	Chicken	Croquettes,	No.	2,	(with	Brains)
	2	chickens	boiled
	1	pair	veal	brains	boiled
	1	cup	suet	chopped
	1	lemon,	juice	and	one-half
	the	rind	grated
	%	nutmeg	grated
	Salt	to	taste
	2	sprigs	parsley
	1	teaspoon	onion	juice
	Cayenne	and	white	pepper
	1	pint	White	Sauce	No.	3
	Chop	or	grind	the	meat	as	fine	as	possible,	mix	meat	and
	seasoning	well	together	and	add	as	much	thick	white	sauce	as
	you	dare;	it	should	be	very	soft	as	it	stiffens	in	cooling.	Set	on
	the	ice	until	thoroughly	cold	and	firm	enough	to	shape	easily.
	Roll	in	cork	shape	about	one	by	two	and	one-half	inches.	Roll	in
	sifted	bread	crumbs,	then	in	beaten	egg	diluted	with	2	tablespoons
	milk,	then	in	crumbs	again,	and	set	away	till	needed.	Fry	as	in
	the	preceding	recipes.
	N.	B.	The	croquettes	should	be	as	soft	as	thick	cream	in	the
	inside	when	served,	with	a	delicate	gold-colored	covering	outside.
	Condensed	from	"Good	Living"	by	Madame	S.	V.	B.	Brugiere.
	Chicken	Croquettes,	No.	3
	1	cup	cold	cooked	chicken	J^	cup	chicken	stock
	Vj	can	mushrooms	or	%	cup	cream
	6	large	oysters	%	cup	mushroom	liquor
	3	tablespoons	Gold	Medal	%	teaspoon	salt
	flour	%	teaspoon	pepper
	2	tablespoons	butter	1	teaspoon	lemon	juice
	Chop	the	chicken	and	mushrooms	fine.	Melt	the	butter,	add
	the	flour,	mixed	with	seasonings,	and	add	slowly	the	stock	and
	mushroom	liquor.	Cook	until	smooth	and	add	the	cream.
	Combine	with	the	meat	and	mushrooms.	Cool,	shape	and	crumb.
	Fry	in	deep	fat.	Drain	on	brown	paper.
	Royal	Croquettes
	Half	a	boiled	chicken	3	tablespoons	Gold	Medal	flour
	1	large	sweetbread	1	egg
	1	calf	s	brains	1	teaspoon	chopped	parsley
	1	cup	milk	1	teaspoon	salt
	%	cup	butter	%	teaspoon	pepper
	Parboil	the	sweetbread	and	calf	s	brains	and	chop	fine	with
	the	chicken	meat;	add	the	egg	well	beaten.	Melt	the	butter,
	add	the	flour	mixed	with	seasonings,	add	the	cream,	a	little	at	a
	time,	and	cook	until	smooth.	Combine	meat	mixture	with	the
	sauce	and	set	aside	to	cool.	Shape	and	roll	twice	in	egg	and	in
	cracker	crumbs,	fry	in	deep	fat.	Drain	on	brown	paper.
	Croquettes	of	Calfs	Brains
	1	pair	calf's	brains
	1	small	sweetbread
	1	can	mushrooms
	%	cup	boiled	rice
	1	cup	White	Sauce	No.	3
	1	teaspoon	salt
	\	teaspoon	pepper
	Parboil	the	sweetbread	and	brains,	chop	very	fine	with	a	can
	of	mushrooms,	combine	the	rice	and	white	sauce	;	cool	and	shape
	into	small	rolls.	Roll	in	fine	crumbs,	egg	and	crumb	again,	and
	fry	in	deep	fat.	Drain	on	brown	paper	and	serve.
	Beef	Croquettes
	.	Prepare	by	any	of	the	recipes	for	chicken	or	veal	croquettes
	if	liked	soft,	but	the	following	is	recommended	:	Mince	fine,	but
	not	to	make	it	pasty	;	add	an	equal	bulk	of	hot,	boiled	rice,
	coofc\	1	much	softer	than	it	is	usually	served	for	a	vegetable	;
	season,	highly	with	salt,	pepper,	cayenne	and	onion	juice,	and	set
	to	cooK	If	it	is	too	stiff,	work	in	a	little	stock	or	gravy.	Drain
	on	browv	'	paper.
	2	cups	cooked	and	chopped
	sweetbreads
	4	tablespoons	chopped	mush-
	rooms
	2	tablespoons	butter
	1	teaspoon	salt
	1	cup	cream
	%	teaspoon	white	pepper
	A	dust	of	nutmeg
	teaspoon	chopped	parsley
	2	tablespoons	Gold	Medal	flour	2	eggs
	1	tablespoon	lemon	juice
	Mix	the	salt,	pepper,	nutmeg,	parsley	and	lemon	juice	with
	the	mushrooms	and	sweetbreads,	and	set	aside	to	season	while
	making	a	white	sauce	according	to	directions	with	the	butter,
	flour	and	cream.	Add	the	meat	to	the	sauce	and	lastly	the	beaten
	egg.	Set	away	to	cool	or	stiffen	for	two	or	three	hours,	then
	shape,	crumb	and	fry	according	to	directions	above.	Serve	with
	Mushroom,	White	Sauce	or	Bechamel	Yellow	Sauce.	Miss
	Parloa,	"Kitchen	Companion."
	Fish	Croquettes
	2	cups	cold	boiled	fish	1	egg
	2	cups	hot	mashed	potato	1	teaspoon	salt
	1	tablespoon	butter	\	teaspoon	pepper
	J	cup	hot	milk	1	teaspoon	chopped	parsley
	Pick	the	fish	over	carefully	to	remove	skin	and	bone	;	mince
	fine	;	combine	all	the	ingredients,	mix	thoroughly	and	let	cool.
	When	cold,	form	into	balls,	dip	into	beaten	egg,	roll	in	bread
	crumbs,	fry	in	hot	fat.	Drain	on	brown	paper.
	For	this	rule	shad	roe	may	be	used	instead	of	fish.	If	canned
	salmon	is	used,	substitute	bread	crumbs	for	the	potatoes	and	an
	extra	egg,	omitting	the	milk.
	Shad	Roe	Croquettes
	4	shad	roe	Juice	of	one	lemon
	3	tablespoons	butter	Few	grates	nutmeg
	4	tablespoons	Gold	Medal	flour	Few	grains	cayenne
	1	teaspoon	salt	1	cup	milk
	Boil	the	shad	roe	fifteen	minutes	in	salted	water,	then	drain
	and	mash.	Melt	the	butter,	add	the	flour	and	seasonings,	add	the
	milk	slowly,	cook	until	thick	and	smooth.	Mix	the	roe	with	the
	sauce,	cool,	shape	and	fry	as	directed.
	Lobster	Croquettes
	2	cups	finely	chopped	lobster
	1	teaspoon	salt
	1	teaspoon	mustard
	Few	grains	cayenne
	1	cup	White	Sauce	No.	3
	Combine	in	the	order	given,	cool,	form	into	balls,	roll	in
	beaten	egg	and	bread	crumbs	and	fry	in	hot	fat.	Drain	on	brown
	paper.
	Oyster	Croquettes
	1	cup	raw	oysters	3	tablespoons	cracker	crumbs
	1	cup	cooked	veal	2	egg	yolks
	2	tablespoons	butter	1	tablespoon	onion	juice
	Drain	and	clean	the	oysters,	scald	and	strain	the	liquor	;	chop
	the	oysters	very	fine,	soak	the	cracker	crumbs	in	the	liquor,	then
	mix	all	the	ingredients	and	shape	;	dip	in	egg,	roll	in	crumbs	and
	fry	as	usual.	Drain	on	brown	paper.
	Croquettes	of	Macaroni
	Boil	%	pound	macaroni	in	salted	water	until	very	tender.
	Drain	and	toss	in	a	sauce-pan	with	1	heaped	tablespoon	butter,
	Jg	ounce	Parmesan	cheese,	%	ounce	cooked	tongue	cut	in	fine
	dice.	Spread	on	a	well-buttered	platter,	about	one	inch	thick,
	cover	with	a	buttered	paper,	press	it	well	down	and	set	away	to
	cool.	Divide	with	the	back	of	a	knife	into	six	parts,	roll	each	one
	in	grated	cheese,	then	in	beaten	egg	and	in	crumbs.	Fry	in	very
	hot	fat	till	well	browned.	Drain	and	serve	on	a	folded	napkin.
	Rice	Croquettes
	1	cup	hot	boiled	rice	%	teaspoon	salt
	1	teaspoon	sugar	1	egg
	1	teaspoon	butter	2	tablespoons	milk
	Beat	the	ingredients	together	to	the	consistency	of	a	firm	paste.
	Shape	into	oval	balls	and	dip	in	bread	crumbs,	beaten	egg,	and
	again	in	bread	crumbs.	Fry	in	deep	fat	until	browned,
	drain	on	soft	paper.	These	are	nice	with	a	well	**
	plumped	raisin	or	a	candied	cherry	pushed	into	the
	center	before	frying.	Serve	with	maple	sauce.
	MEDAL	FLOUR	It's	a	Bread	Flour	It's	a	Biscuit	Flour.
	39


Potato	Croquettes
	Season	hot	mashed	potatoes	with	salt	and	pepper,	a	little
	nutmeg	;	beat	to	a	cream,	with	a	tablespoon	of	melted	butter	and
	10	drops	of	onion	juice	to	every	pint	of	potatoes;	add	1	beaten
	egg	yolk	and	some	chopped	parsley.	Roll	into	small	balls,	dip	in
	egg	and	milk,	coat	them	with	bread	crumbs	and	fry	in	hot	fat.
	Drain	on	brown	paper.
	Savory	Rice	Croquettes
	Prepare	the	rice	as	for	plain	and	then	add	2	eggs	well	beaten
	to	each	pint.	Shape	in	oval	balls,	egg	and	crumb	and	fry	as	usual.
	Drain	on	brown	paper.
	Croustades	of	Bread
	Cut	stale	bread	into	four	inch	slices,	cut	in	squares	or	circles;
	remove	centers,	leaving	cases.	Fry	in	deep	fat	or	brush	over	with
	melted	butter	and	brown	in	oven.	Fill	the	centers	with	cream
	fish,	meat	or	vegetables.
	Patty	Shells
	(See	Puff	Paste,	page	58.)
	Timbale	of	Macaroni
	Cook	Jvj	pound	of	macaroni	in	salted	water	for	twenty	minutes.
	Rinse	in	cold	water	and	cut	into	short	lengths.	Cut	in	pieces
	one-third	of	an	inch	long	and	line	the	mould,	setting	the	open	ends
	against	the	bottom	and	sides,	which	have	been	thickly	spread
	with	cold	butter.	Spread	over	the	macaroni	a	good	forcemeat
	suitable	to	whatever	is	to	constitute	the	filling	of	the	timbale,	and
	afterwards	fill	up	the	mould	with	a	highly	seasoned	mince	of	game,
	poultry,	fish,	oysters	or	sweetbreads.	Moisten	with	a	good	sauce,
	cover	with	more	of	the	forcemeat,	pinching	the	edges	well	together
	lest	the	gravy	should	break	through	in	cooking.	Set	the	mould
	into	a	pan	of	hot	water	or	into	a	steamer,	and	cook	gently	until
	hot	through	but	the	water	must	not	boil.
	Chicken	Timbales
	FORCEMEAT
	2	cups	raw	lean	veal	6	tablespoons	butter
	1	cup	stale	bread	crumbs	2	teaspoons	salt
	2	cups	cream	%	teaspoon	white	pepper
	A	blade	of	mace	4	egg	whites
	Scrape	the	veal	to	a	pulp	and	pound	smooth;	cook	bread
	crumbs	in	cream	with	blade	of	mace	for	twenty	minutes,	remove
	the	mace	and	with	a	spoon	mash	to	a	firm	paste;	add	the	butter,
	seasonings	and	pounded	meat.	Beat	all	together	and,	lastly,	fold
	in	the	egg	whites	beaten	stiff.	Set	away	to	cool.
	FILLING
	1	cup	cream	1	teaspoon	salt
	1	teaspoon	butter	%	teaspoon	pepper
	2	tablespoons	Gold	Medal	3	cups	diced	chicken
	flour	%	cup	sliced	mushrooms
	Butter	the	moulds	with	cold	butter,	dot	the	bottom	and	sides
	with	tiny	dice	of	truffle	and	line	them	with	the	forcemeat,	(take
	care	to	have	the	lining	thin	at	the	bottom	of	the	mould	and	thick
	around	the	top,	or	it	will	break	when	turned	out).
	Fill	the	moulds	to	within	three-quarters	inch	of	the	top	with
	the	creamed	preparation,	and	cover	with	the	forcemeat.	Place
	the	moulds	in	a	deep	pan	and	pour	in	hot	water	to	fill	almost	to
	the	top	of	the	moulds.	Cover	with	a	buttered	paper	and	cook	in	a
	slow	oven	for	twenty-five	minutes.	The	water	must	not	boil.
	Serve	with	Bechamel	or	Yellow	Sauce.
	Swedish	Timbales
	\	cup	Gold	Medal	flour	%	cup	milk	1	egg
	*	teaspoon	salt	1	tablespoon	olive	oil
	Mix	the	dry	ingredients,	add	milk	slowly,	beaten	egg;	beat
	with	Dover	beater.	Add	the	oil	last.	Beat	all	together	to	a
	smooth	batter.
	If	shells	are	to	be	used	for	sweet	filling,	add	a	teaspoon	of
	sugai	to	the	above	rule.
	Put	the	timbale	iron	in	a	kettle	of	hot	fat,	for	about	twenty
	minutes.	Take	the	bowl	of	batter	in	the	left	hand	and	hold	it
	near	the	kettle	of	hot	fat;	with	the	right	hand	lift	the	iron	from
	the	fat,	wipe	it	on	soft	paper,	dip	it	into	the	batter,	coating	the
	Iron	to	within	three-quarters	of	an	inch	from	the	top,	allow	the
	batter	to	dry	and	then	dip	it	in	the	hot	fat,	holding	the	iron	a
	little	sidewise	until	it	is	in	the	fat,	then	turn	perpendicularly	and
	cook	until	the	batter	is	a	delicate	brown,	or	about	one	minute.
	Take	the	iron	out	the	same	way	it	is	put	in,	being	very	careful
	not	to	drop	the	timbale	into	the	fat,	drain	the	grease
	off	and	lay	timbale	on	paper	to	drain.	Wipe	the
	drops	of	grease	from	the	iron	with	a	soft	paper	every
	time	it	is	used.
	These	may	be	filled	with	creamed	oysters,	creamed	fish,	green
	peas,	macaroni,	oranges,	bananas,	apricots,	strawberries,	etc.,	or
	mixed	fruit,	with	whipped	cream	over	the	top.	They	may	be	made
	at	any	time	and	put	in	a	dry,	warm	place,	where	they	will	keep
	indefinitely.
	Rissoles
	Rissoles	are	minced	meat,	inclosed	in	paste	and	fried.	Any
	kind	of	delicate	meat	or	fish	may	be	used	for	them	with	Puff	Paste.
	With	care	in	preparation	and	skill	in	flavoring,	a	great	variety	of
	appetizing	dainties	may	be	made	from	remnants	of	pastry	and	game.
	Chicken	Rissoles
	1	cup	cold	cooked	chicken	%	teaspoon	salt
	2	tablespoons	minced	mush-	Few	grains	cayenne
	rooms	%	the	rule	for	Puff	Paste
	J^	cup	White	Sauce	No.	2
	Mince	the	chicken	very	fine,	combine	with	mushrooms,	season-
	ings	and	sauce	;	let	it	cook	one	minute	and	set	away	to	cool.	Roll
	puff	paste	one-eighth	inch	thick	and	cut	twelve	four-inch	rounds	;
	divide	the	chicken	paste	into	twelve	parts	and	put	one	on	each
	round	of	paste	a	little	to	one	side	of	the	center,	flatten	it	slightly,
	wet	the	rim	of	paste	a	little	way	from	the	edge	with	white	of	egg	;
	add	another	egg	to	the	one	from	which	you	used	and	beat	with
	1	tablespoon	of	milk.	Dip	the	rissoles	in	this,	taking	care	not	to
	handle	the	edges	nor	separate	the	cover.	Drain	them	and	cook
	in	hot	fat	tilt	a	golden	brown.	The	fat	should	be	hotter	than	for
	doughnuts,	but	not	so	hot	as	for	croquettes,	Dry	on	paper	and
	serve	at	once.	This	gives	two	for	each	of	the	six	persons	at	lunch,
	but	in	a	course	dinner	one	is	quite	enough	for	each	person.
	Aspic	Jelly	No	1.
	5	cups	strong	consomme	%	cup	wine
	1	box	gelatine	%	teaspoon	safi
	1	tablespoon	carrot	/	m	j	ncet	i	%	teaspoon	pepper
	1	tablespoon	onion
	Dash	of	cayenne
	2	teaspoons	vinegar	or	lemon
	juice
	Whites	and	shells	of	2	eggs
	Cook	consomme,	vegetables,	lemon	juice	and	one-half	the	wine
	for	ten	minutes.	Soak	the	gelatine	in	1	cup	of	cold	water,	let
	stand	for	twenty	minutes.	Pour	the	hot	broth	over	the	soaked
	gelatine,	add	the	remainder	of	wine	to	the	egg,	beat	slightly	and
	add	to	the	broth.	Stir	well	together,	remove	from	the	fire	and
	let	stand	for	thirty	minutes.	Strain	through	flannel	or	two	thick-
	nesses	of	cheese-cloth.	In	hot	weather	reduce	liquid	1	cup.
	Aspic	Jelly	No.	2
	(Without	Meat)
	l,ab,e	S	poon	minced
	2	tablespoons	each	malt,	tarra-	Onion	)
	gon	and	chili	vinegar	1	stalk	celery
	Rind	of	half	a	lemon	1	teaspoon	salt
	Whites	and	shells	of	2	eggs	2	sprigs	parsley
	10	peppercorns	1	box	gelatine
	Put	all	the	ingredients,	except	the	gelatine	and	egg,	into	a
	stew	pan.	Put	over	the	fire	until	it	boils.	Soak	the	gelatine	in
	1	cup	of	cold	water	for	twenty	minutes.	Pour	the	boiling	broth
	over	the	soaked	gelatine	and	beat	slightly.	Heat	the	broth	a	few
	minutes	after	adding	the	egg	;	remove	from	the	fire,	let	stand	for
	thirty	minutes,	filter	through	flannel	or	napkin.
	Aspic	of	Chicken
	Once	the	rule	for	Aspic	jelly	:	1	cup	Mayonnaise
	1	hard	boiled	egg	3	cups	very	tender	cold	chicken
	3	slices	cooked	beet	1	cup	cooked	vegetables
	3	slices	cooked	carrot	%	bunch	celery
	Rinse	a	three	pint	border	mould	in	cold	water	and	pour	in
	semi-congealed	aspic	to	cover	the	bottom,	set	in	ice	water	to
	become	firm,	and	as	soon	as	they	can	be	laid	on	without	sinking
	garnish	with	the	prepared	vegetables,	bits	of	parsley	and	egg.
	Pour	on	more	of	the	jelly	and	harden	again.	Sprinkle	the	bits	of
	meat	well	with	salt,	pepper	and	celery	salt	and	mix	with	them
	some	of	the	cool	aspic.	As	soon	as	the	vegetables	are	firmly
	bedded	in	their	layer	fill	the	mould	nearly	to	the	top	with	the
	chicken,	pour	over	more	liquid	aspic	to	make	sure	that	evt.-y
	crevice	is	filled,	and	set	to	cool	again.	Lastly,	fill	brim	full	v	ith
	aspic	and	set	on	ice	for	ten	or	twelve	hours.	At	serving	'	me
	turn	on	a	flat	dish,	fill	the	center	with	celery	finely	shaver'	md
	dressed	with	the	Mayonnaise.	Garnish	with	delicate	ery
	leaves,	laying	a	star	of	red	beet	on	each.
	fritters
	For	Fritter	receipts	see	under	special	heading	page
	GOLD	MEDAL	FLOUR	It's	a	Cake	Flour	-It's	a	Pastry	Flo	r.
	40


CHEESE
	Cheese	being	a	food	rich	in	proteid,	may	be	used	as	a	substi-
	tute	for	meat.	It	is	more	easily	digested	when	finely	divided	or
	melted	and	cooked	with	other	foods.	Soda	added	to	melted
	cheese	assists	the	melting	and	makes	it	more	digestible.
	Cheese	should	be	kept	covered	in	a	cool	place.	Old	cheese
	should	be	grated	and	kept	in	a	cool,	dry	place.
	Cheese	Souffle
	%	lb.	cheese	grated	3	tablespoons	Gold	Medal	flour
	1	cup	scalded	milk	4	eggs,	%	teaspoon	salt
	2	tablespoons	butter	%	teaspoon	pepper
	Beat	the	eggs,	yolks	and	whites	separately.	Make	a	white
	sauce,	add	the	grated	cheese,	let	it	cool,	then	fold	in	the	stiffly
	beaten	whites	and	bake	at	once	in	paper	cases	or	in	buttered
	baking	dish.	Bake	from	ten	to	fifteen	minutes.	Serve	immedi-
	ately	when	taken	from	oven.
	Cheese	au	Gratin
	%	lb.	grated	cheese	2	tablespoons	butter
	3	slices	bread	%	teaspoon	salt
	4	eggs,	3	cups	milk	Few	grains	cayenne
	Butter	a	deep	pudding	dish	;	trim	off	the	crust	and	butter
	well	the	slices	of	bread,	place	in	the	dish,	butter	side	down.	Add
	the	cheese	and	seasonings	on	top,	beat	the	eggs,	add	the	milk,
	pour	over	the	bread	and	let	it	stand	an	hour.	Bake	twenty	to
	thirty	minutes	in	a	moderate	oven.
	Cottage	Cheese	(Schmier-Kaese)
	Set	a	gallon	or	more	of	thick	sour	milk	into	warm	water	or	in
	a	warm	oven	until	it	reaches	a	temperature	of	180	degrees	(Fahr.).
	Let	it	stand	at	that	temperature	for	an	hour	or	more,	until	the
	whey	is	well	separated	and	the	curd	feels	firm	all	the	way	through.
	Turn	gently	on	to	a	coarse	thin	cloth	and	hang	up	to	drain	several
	hours.	Turn	from	the	bag	and	chop	in	dice,	dressing	with	salt
	and	cream,	either	sweet	or	sour,	according	to	taste	;	or	mix	salt
	and	cream	through	the	mass,	working	it	fine	with	the	hands.
	Cheese	Ramequins
	4	tablespoons	grated	cheese	*	cup	bread	crumbs
	2	tablespoons	butter	%	teaspoon	mustard
	^	cup	milk	%	teaspoon	salt
	2	egg	yolks,	3	egg	whites	J	teaspoon	pepper
	Cook	the	milk	and	bread	together	until	smooth,	stirring	often.
	Add	cheese	and	butter,	and	remove	from	the	fire.	As	soon	as	the
	butter	has	melted	stir	in	the	beaten	yolks	of	eggs	and	seasonings.
	Let	cool	a	little	before	adding	the	stiffly	beaten	whites.	Bake	in
	buttered	ramequins	for	twenty	minutes	in	a	moderate	oven.
	Serve	at	once.
	Cheese	Balls
	1	cup	grated	cheese	%	teaspoon	salt
	3	egg	whites	%	teaspoon	pepper
	Beat	the	whites	until	stiff;	fold	the	grated	cheese	into	whites;
	add	seasonings	and	let	stand	for	fifteen	minutes.	Make	into
	balls	the	size	of	a	walnut,	fry	in	deep	fat	until	golden	brown.
	Cheese	Straws
	5	tablespoons	Gold	Medal	flour	\	cup	bread	crumbs
	%	cup	grated	cheese	1	tablespoon	milk
	j	tablespoon	butter	%	teaspoon	salt
	Few	grains	cayenne
	Mix	flour	and	seasonings,	chop	in	butter,	add	the	crumbs	and
	grated	cheese	and	mix	well,	add	the	milk	to	make	a	stiff	dough,
	knead	well	;	roll	into	a	sheet	one-quarter	inch	thick	and	cut	into	strips
	one-third	inch	wide.	Bake	in	a	moderate	oven	for	ten	minutes.
	Cheese	Fritters
	%	cup	grated	cheese	1	measure	Fritter	Batter	No.	2
	Add	the	grated	cheese	to	the	batter,	drop	by	spoonfuls	into
	the	hot	fat,	drain	on	soft	paper	and	serve	with	a	little	grated
	cheese	sprinkled	over	each.
	Welsh	Rarebit
	1	Ib.	New	York	cream	cheese	1	egg
	1	heaping	dessert-spoon	corn-starch	Jg	cup	cream
	Dissolve	corn-starch	in	cream.	Beat	egg	and	add	tp	mixture.
	Cut	up	cheese	and	pour	in	mixture.	Put	in	double	boiler	and
	stir	until	melted	and	about	to	thicken	,	Add	glass	of	beer	or	ale,
	continue	to	stir	seasoning	with	salt	to	taste	and	adding	paprika
	liberally.	Stir	until	right	consistency	for	serving.	Serve	on	dark
	caraway	rye	bread	or	toast,	as	preferred.
	Welsh	Rarebit	au	Gratin
	%	lb.	Swiss	cheese	Salt	and	pepper
	6	slices	thin	toast	.	Mustard	Sauce
	Cut	the	cheese	into	slices	one	inch	thick	;	lay	the	toast	in	a
	dripping	pan,	cover	each	with	slices	of	cheese,	spread	with	a
	made	mustard	and	dust	lightly	with	salt	and	pepper.	Set	in	a	hot
	oven	till	well	melted,	about	ten	minutes.	The	addition	of	a
	dropped	egg	to	each	slice	makes	what	is	called	a	Golden	Buck.
	Canapes
	Canapes	are	made	by	cutting	one-quarter	inch	slices	of	bread
	into	squares,	diamonds	or	circles.	These	pieces	are	then	dusted
	lightly	with	butter	and	browned	in	the	oven	or	fried	in	deep	fat
	until	a	golden	brown.	They	are	then	covered	with	a	seasoned
	mixture	of	eggs,	forcemeat	or	cheese.	They	are	served	hot	or
	cold	and	usually	take	the	place	of	oysters	at	a	dinner	or	luncheon.
	Anchovy	Canapes
	6	anchovies	%	teaspoon	salt
	2	hard	boiled	eggs	Few	grains	cayenne
	4	tablespoons	butter	\	teaspoon	lemon	juice
	6	c	routes	of	bread
	Wash	and	bone	the	anchovies,	pound	them	to	a	paste	with
	the	egg	yolks,	butter	and	seasonings	;	fry	the	bread,	spread	with
	the	above	paste,	and	sprinkle	over	them	the	whites	of	eggs
	chopped	very	fine.
	Ham	Canapes
	%	cup	minced	ham	2	tablespoons	butter
	1	teaspoon	chopped	parsley
	Mix	the	ham,	butter	and	seasonings	to	a	smooth	paste	;	cut
	the	bread	into	circles,	fry	brown	and	spread	with	the	ham	mixture.
	Cheese	Canapes
	1	cup	grated	cheese	Few	grains	cayenne
	%	teaspoon	salt	6	slices	of	bread
	Cut	the	bread	into	circular	pieces,	sprinkle	with	a	thick	layer
	of	grated	cheese,	season	with	salt	and	pepper	;	place	on	a	baking
	sheet	and	bake	in	the	oven	or	under	the	gas	flame	until	cheese	is
	melted.	Serve	at	once.
	Clam	Toast
	doz.	small	clams
	egg	yolks
	8
	cup	scalded	milk
	slices	buttered	toast
	teaspoon	salt
	Clean	the	clams	and	cut	into	small	pieces;	simmer	a	few
	minutes.	Beat	the	egg	yolks,	add	slowly	to	the	scalded	milk,
	combine	with	clams	;	add	seasoning,	pour	over	buttered	toast	on
	a	hot	platter.
	Tomato	Toast
	2	tomatoes	A	slice	of	onion
	2	eggs	%	teaspoon	salt
	1	tablespoon	butter	%	teaspoon	pepper
	%	cup	minced	ham	6	rounds	of	buttered	toast
	Skin	the	tomatoes	and	chop;	mince	the	onion	and	mix	with
	the	meat	and	tomatoes.	Cook	them	with	the	butter
	in	a	saucepan	about	ten	minutes,	remove	from	the	"^
	fire,	add	the	beaten	eggs,	stir	over	the	fire	until	it
	sets,	then	serve	on	the	toast.
	GOLD	MEDAL	FLOUR	It's	a	Biscuit	Flour	It's	a	Bread	Flour.
	41


French	Dressing	.-
	J^	teaspoon	salt	4	tablespoons	oil
	%	teaspoon	pepper	2	tablespoons	vinegar
	Mix	the	salt	and	pepper,	add	the	oil	slowly,	stirring	constantly;
	add	the	vinegar.	This	rule	with	a	green	salad	will	serve	six	per-
	sons.	For	cooked	vegetables	use	twice	or	three	times	the	measure.
	Mayonnaise	Dressing
	3	egg	yolks	%	teaspoon	powdered	sugar
	1	teaspoon	salt	2	cups	olive	oil
	Jg	teaspoon	mustard	2	tablespoons	lemon	juice
	3g	teaspoon	pepper	1	tablespoon	vinegar
	Mix	the	dry	ingredients,	add	the	egg	yolks,	when	well	mixed
	add	?	teaspoon	vinegar;	beat	with	a	Dover	beater	until	smooth,
	then	add,	drop	by	drop,	2	cups	of	oil,	beating	constantly.	As	the
	mixture	thickens	thin	with	lemon	juice,	or	vinegar;	add	more	oil,
	alternating	with	the	vinegar	and	lemon	until	the	proportions	are
	used,	stirring	or	beating	constantly.	If	oil	is	added	too	rapidly	the
	dressing	will	curdle.	In	this	case	take	a	fresh,	cold	yolk,	beat
	until	thick	and	add	the	curdled	mixture	slowly	to	it.
	The	oil,	for	salad	dressing,	should	be	thoroughly	chilled	and
	in	making	all	utensils	and	ingredients	should	be	cold.	It	is	helpful
	to	place	the	bowl	in	a	larger	dish	of	cracked	ice.
	Mayonnaise	should	be	stiff	enough	to	hold	its	shape.	The
	size	of	the	eggs	and	the	sharpness	of	the	vinegar	are	so	variable
	that	the	sauce	made	with	2	cups	of	oil	may	vary	at	different	times
	Cream	Mayonnaise
	To	the	rule	given	above	add	%	cup	of	cream,	beaten	until
	stiff.	This	should	be	added	immediately	before	serving.
	Colored	Mayonnaise
	Green	Mayonnaise	is	made	by	the	addition	of	3	tablespoons
	of	ravigote	herbs	to	the	Mayonnaise	rule;	or	chop	parsley	leaves
	and	pound	with	a	small	quantity	of	lemon	juice,	strain	through	a
	cheese-cloth	and	add	to	the	rule.
	Red	Mayonnaise	is	made	by	adding	1	tablespoon	of	lobster
	coral	rubbed	through	a	fine	sieve.
	White	Mayonnaise
	%	cup	veal	jelly	%	teaspoon	salt
	1	cup	oil	%	teaspoon	white	pepper
	6	tablespoons	tarragon	vinegar	%	teaspoon	powdered	sugar
	Dust	of	cayenne
	Set	a	bowl	into	a	dish	of	cracked	ice;	pour	the	jelly	into	the
	bowl	and	whip	to	a	stiff	roth,	add	seas	onings,	then,	a	drop	at	a
	time,	add	the	oil,	beating	constantly	and	alternating	with	vinegar.
	The	sauce	should	be	stiff	enough	to	keep	its	form	when	dropped
	from	a	spoon.
	Salad	Dressing	Without	Oil
	2	eggs	2	tablespoons	butter
	J^	teaspoon	mustard	3	tablespoons	vinegar
	1	teaspoon	salt	1	tablespoon	sugar
	Beat	the	eggs,	add	the	mixed	seasonings,	beat	a	little	more,
	then	add	the	melted	butter	and	vinegar.	Set	the	bowl	over	boiling
	water	and	stir	constantly	until	thick	and	smooth.	Use	cold,	add
	a	cup	of	cream,	whipped	very	stiff,	before	serving.
	Melted	Butter	Dressing
	2	raw	egg	yolks	%	teaspoon	pepper
	6	tablespoons	butter	4	tarragon	leaves	chopped	fine
	%	teaspoon	salt	Jg	teaspoon	lemon	juice
	Put	the	egg	yolks	with	2	tablespoons	of	butter	in	a	saucepan
	and	set	over	hot	water,	stir	rapidly	until	the	butter	is	melted	and
	the	sauce	begins	to	thicken	;	add	2	tablespoons	of	butter	and
	continue	stirring	to	a	cream,	add	the	remainder	of
	butter,	a	bit	at	a	time,	seasonings	and	minced	tarra
	gon	leaves.	The	lemon	should	be	added	just	before
	serving.
	Sour	Cream	Dressing
	1	cup	sour	cream	%	teaspoon	salt
	1	egg	1	teaspoon	sugar
	1	teaspoon	vinegar	%	teaspoon	mustard
	%	teaspoon	pepper
	Mix	dry	ingredients,	combine	with	the	egg	slightly	beaten,	add
	cream	slowly	and	cook	in	double	boiler	until	like	custard,	when
	cool	add	vinegar.
	Bacon	Fat	Dressing
	Cut	%	pound	very	fat	bacon	or	ham	into	small	dice.	Fry
	gently	till	the	oil	turns	a	light	brown	color;	remove	from	the	fire
	and	add	%,	vinegar	to	%	bacon	fat.	Pour	over	a	salad	already
	seasoned	with	pepper,	salt	and	such	herbs	as	are	wished.	If	the
	bits	of	bacon	are	objectional	pour	through	a	strainer,	but	their
	savory	crispness	is	generally	an	improvement.
	Cream	Salad	Dressing
	3	hard	boiled	egg	yolks
	1	teaspoon	salt
	%	teaspoon	powdered	sugar
	Jg	teaspoo*	pepper
	J.J	teaspoo*	mustard
	2	tablespoons	vinegar
	2	cups	cream
	Whip	the	cream	until	thick	;	rub	the	egg	yolks	to	a	smooth
	paste,	add	the	mixed	seasonings,	combine	with	the	whipped	cream
	and	beat	until	smooth.
	Chicken	Salad
	2	cups	white	meat	1	cup	Mayonnaise	dressing
	2	cups	diced	celery	1	measure	of	French	dressing
	The	meat	should	be	cut	into	even	pieces,	about	one-half	inch
	cubes.	Marinate	with	the	French	dressing	and	set	aside	for	an
	hour	to	season	and	chill.	At	serving	time	add	the	celery	and
	Mayonnaise.	Arrange	on	torn	lettuce	and	garnish	with	cress,
	gherkins	or	stoned	olives.	Drop	a	large	spoon	of	Mayonnaise	on
	the	top	and	fringe	around	with	celery	tips.
	Veal	Salad
	The	meat	may	very	well	be	the	remainder	of	a	roast	of	the
	previous	day.	Trim	away	carefully	all	fat	and	gristle	and	cut	in
	dice.	Serve	on	lettuce	with	a	French	dressing,	or	a	more	elabo-
	rate	Mayonnaise,	as	one	prefers.	Garden	cress	or	pepper-grass	is
	a	good	addition.
	Lobster	Salad
	1	good	sized	lobster	%	cup	Mayonnaise	dressing
	1	head	of	lettuce	1	measure	of	French	dressing
	Cut	the	meat	into	small	dice,	marinate	with	the	French	dress-
	ing	and	set	aside	to	season	and	chill.	Shred	the	lettuce	and
	chill.	At	serving	time	combine	meat	and	lettuce,	mix	with	dress-
	ing,	place	in	salad	bowl	with	crisp	lettuce	leaves	and	garnish	with
	the	small	leaves	and	small	claws.
	Shrimp,	crabs	and	crawfish	are	prepared	in	the	same	way.
	Oyster	Salad
	cups	oysters
	cups	diced	celery
	eggs
	cup	cream
	F\
	teaspoon	mustard
	teaspoon	celery	salt
	teaspoon	salt
	7	ew	grains	cayenne
	^u	F	viuvsui	1	tablespoon	butter
	Drain,	clean	and	parboil	the	oysters,	drain	again	;	beat	the
	eggs,	add	slowly	the	cream	and	vinegar,	seasonings	and	butter.
	Cook	in	a	double	boiler	until	like	soft	custard.	Add	the	drained
	oysters.	Cool	on	ice	and	at	serving	time	add	the	celery.	Serve
	on	crisp	lettuce	leaves.
	Fish	Salad
	Break	cold	cooked	halibut	or	any	delicate	white	fish	into
	convenient	pieces,	removing	all	skin,	bones	and	fat,	marinate	with
	tarragon	or	spiced	vinegar	and	set	one	side	for	an	hour	;	arrange
	on	leaves	of	lettuce	and	serve	with	Mayonnaise	or	Sauce	Tartare.
	GOLD	MEDAL	FLOUR	It's	a	Pastry	Flour	It's	a	Cake	Flour.
	42


Cabbage	Salad
	1	cabbage	head	1	tablespoon	oil	or	melted
	J	cup	vinegar	butter
	%	teaspoon	pepper	\	teaspoon	salt
	Shred	fine	the	cabbage	and	heap	in	a	dish;	combine	the
	vinegar,	butter	and	seasonings	and	pour	over	the	cabbage.	Mix
	well	through	the	cabbage,	using	a	silver	fork.	A	boiled	dressing
	may	be	used.
	Potato	Salad
	1	qt.	cold	cooked	potatoes
	sliced
	1	cucumber	sliced
	1	cup	diced	celery
	2	cups	boiled	dressing
	1	teaspoon	salt
	%	teaspoon	black	pepper
	Arrange	in	alternate	layers	the	potatoes	and	cucumber,
	sprinkled	with	seasonings.	Add	the	dressing,	do	not	stir,	but
	lift	carefully	with	forks.
	Hungarian	Potato	Salad
	2	cups	sliced	cooked
	potatoes
	1	small	onion	minced
	1	pickled	beet	minced
	1	cucumber	sliced
	6	medium	sized	potatoes
	%	Ib.	fat	bacon
	A	Dutch	herring
	4	sardines
	1	tablespoon	minced	boiled	ham
	1	teaspoon	salt
	%	teaspoon	black	pepper
	J^	cup	vinegar
	Pick	over	and	break	into	pieces	the	herring	and	sardines,	mix
	all	together	and	pour	over	the	Jg	cup	of	vinegar,	garnish	with
	walnut	pickles.
	German	Potato	Salad
	%	teaspoon	black	pepper
	5^	cup	hot	vinegar
	IT	small	onion	J^	cup	hot	water
	2	teaspoons	salt	2	tablespoons	salad	oil
	Boil	the	potatoes	and	after	draining	set	them	over	the	fire	to
	dry.	Peel	and	slice	while	warm.	Cover	at	once	with	dressing
	made	as	follows:
	Cut	the	bacon	into	small	dice,	put	in	frying	pan	over	a	slow
	fire.	Shred	the	onion	into	a	large	bowl,	add	salt,	hot	vinegar
	and	hot	water.	When	the	fat	is	a	light	brown	color	and	the	dice
	well	crisped,	add	the	salad	oil	and	pour	it	into	the	vinegar	and
	onion,	turning	it	slowly	at	first	lest	it	spatter.	Serve	on	crisp
	lettuce	leaves,	garnish	with	pickled	beets.	Best	served	as	soon	as
	made.
	Waldorf	Salad
	1	cup	sliced	apples	J	CU	P	walnut	meats	broken	in
	1	cup	celery	diced	pieces
	1	tablespoon	lemon	juice	1	cup	Mayonnaise	or	boiled
	Jg	teaspoon	salt	dressing
	Mix	lightly	apples,	celery	and	nuts,	being	careful	not	to	crush
	the	fruit,	sprinkle	with	salt	and	add	dressing.
	Macedoine	Salad
	Vegetable	salads	can	be	made	of	any	kind	of	cooked	vege-
	tables.	Some	kinds	combine	better	than	others	peas,	beans,
	cauliflower,	asparagus	and	young	carrots	combine	well;	turnips,
	carrots,	beets,	cabbage	and	tomatoes	make	another	combination.
	It	is	generally	best	to	use	potatoes	for	the	body	of	the	salad,
	adding	other	vegetables	to	give	color	and	flavor.
	Marinate	each	vegetable	separately,	add	French	dressing.
	Set	on	ice	to	cool	before	serving.	Rub	the	salad	bowl	with	a
	bruised	clove	of	garlic	before	arranging	the	salad.	Serve	with
	more	French	dressing	or	Mayonnaise.	Garnish	with	nasturtium,
	gherkins,	pickled	beets.
	Cauliflower	Salad
	Place	cauliflower,	head	down,	in	cold,	salted	water.	Let
	stand	for	one	hour	to	draw	out	the	slugs	or	insects.	Cook	in
	boiling,	salted	water,	head	up	from	thirty	to	forty	minutes,
	according	to	age	or	freshness.	When	tender	separate	the
	flowerlets,	cool,	marinate	with	one	measure	of	French	dress-
	ing	and	place	on	ice	to	chill.	Arrange	in	a	bowl	with	crisp
	lettuce	leaves	and	serve	with	French	or	Mayonnaise	dressing.
	Artichoke	Bottoms
	If	fresh	artichokes	are	used	prepare	as	directed	under
	vegetables.	If	canned	artichokes	are	used	drain	from	the	liquor,
	marinate	with	a	measure	of	French	dressing,	chill	on	ice	and
	at	serving	time	lay	small	shape	of	truffled	pate	de	foie	gras	on
	each	one	or	sprinkle	with	grated	cheese.	Serve	with	French
	or	Mayonnaise	dressing.
	Tomato	Salad
	4	tomatoes	1	teaspoon	minced	parsley
	2	cucumbers	6	blades	of	chives
	1	head	lettuce	4	green	tarragon	leaves
	1	measure	French	dressing
	Scald	and	skin	the	tomatoes	by	plunging	them	in	boiling
	water,	either	slice	or	divide	and	chill.	Arrange	the	tomatoes
	and	cucumbers	on	prepared	lettuce	leaves,	sprinkle	with	minced
	parsley,	chives	and	tarragon	leaves	and	serve	with	French	dressing.
	Tomato	and	Cucumber	Salad
	Peel	as	many	small	ripe	tomatoes	as	there	are	to	be	covers.
	Remove	the	hearts	and	set	shells	on	ice	to	chill.	Pare	cucumbers
	quite	close	to	the	seeds	and	chop	them	coarsely.	Pour	over	a
	French	dressing	and	fill	them	lightly	into	the	tomato	shells.	Serve
	each	on	a	crisp	lettuce	leaf.
	Lettuce	Salad
	Discard	the	coarse	outer	leaves,	pick	each	leaf	from	the	stalk
	and	wash	separately	in	cold	water	;	place	washed	leaves	in	wire
	basket	or	netting	and	shake.	Chill	and	serve	with	French	dressing.
	To	keep	lettuce:	As	soon	as	washed	place	in	a	covered	pail	and
	keep	in	a	cold	place.
	Dandelion	Greens,	Water-cress	and	Chickory	are	prepared
	and	kept	in	the	same	way.	Small	herbs,	such	as	chives,	borage,
	chervil,	etc.,	may	be	cut	fine	and	served	with	these	if	liked.
	Crushed	clove	of	garlic	rubbed	over	the	bowl	and	spoon	gives	an
	added	flavor.	The	dandelion	greens	when	washed	and	chilled
	should	be	shredded	and	served	with	bacon	drippings.
	Devonshire	Salad
	Choose	soft,	yet	firm	curd	of	cottage	cheese,	cut	in	inch	dice,
	season	with	salt,	pepper	and	cayenne	and	serve	on	lettuce	with
	Mayonnaise.	Garnish	with	a	nasturtium.	The	curd	may	be	mixed
	with	cream	until	soft	enough	to	form	into	small	balls.	Season
	with	salt	and	cayenne,	roll	in	finely	chopped	nuts	and	serve	on
	crisp	lettuce	leaves	with	French	or	Cream	Mayonnaise.
	Salad	in	Jelly
	Make	Aspic	Jelly	No.	1.	Fill	bottom	of	salad	dish	with	a	little
	of	the	jelly	and	set	on	ice.	When	hard	set	in	the	salad	dish	on
	top	of	the	jelly,	a	bowl	large	enough	to	hold	the	desired	amount
	of	salad,	and	fill	bowl	with	ice;	pour	jelly	around	until	almost
	reaching	the	top	of	bowl,	when	the	jelly	is	hard	remove	ice	from
	bowl	and	fill	with	warm	water	for	a	moment	only	;	then	remove
	bowl	from	jelly,	being	careful	not	to	break	the	jelly.	Make	any
	of	the	ordinary	salads,	such	as	chicken,	veal,	lobster,	shrimp	or
	nice	red	tomatoes	sliced	with	a	little	green,	as	celery,	lettuce,	etc.,
	mixed	through	here	and	there.	Place	salad	in	the	space	left	in
	the	jelly	and	cover	salad	with	the	remaining	jelly	;	after	it	has
	become	a	little	hard	set	aside	in	ice	box.	When	wanted	set	dish
	in	warm	water	a	moment	and	turn	salad	out	on	a	platter	;	have	a
	Mayonnaise	dressing	ready	to	serve	with	salad.	Remember	in
	making	this	salad	the	bottom	of	dish	will	be	the	top	when	turned
	out.
	This	is	especially	pretty	to	be	arranged	in	a	border	mould,
	and	after	turning	out	fill	the	center	with	more	of	the	meat	mixed
	with	Mayonnaise.
	Fruit	Salad
	%	lb.	almonds	3	bananas
	4	oranges	Jg	cup	French	cherries
	1	can	pineapple	1	cup	powdered	sugar
	Blanch	the	almonds	and	grate	or	chop	very	fine	;	pare	and
	slice	the	oranges	;	cut	pineapple	into	small	dice	;	slice	the	bananas.
	Alternate	the	layers	of	fruit	with	layers	of	sugar.	Reserve	the
	almonds	for	the	top	layer.	Garnish	with	strawberries	or	other
	small,	bright	fruits	;	then	add	the	following	dressing	and	chill	:
	%	cup	lemon	juice	2	tablespoons	sherry
	2	tablespoons	Maraschino	liquor
	Or,
	%	cup	lemon	juice	%	cup	pineapple	juice
	1	cup	granulated	sugar
	Cook	down	to	a	syrup
	Grated	cocoanut	can	be	used	instead	of	almonds;	peaches
	and	pears	instead	of	bananas.
	Orange	Salad
	For	six	persons	pare	four	rather	acid	oranges,	slice	them	very
	thin,	cutting	down	the	sides	instead	of	across,	and	sprinkle	spar-
	ingly	with	sugar.	Mix	1	tablespoon	sherry	with	1	of
	yellow	Chartreuse	and	1	of	lemon	juice	and	pour	it
	over	the	fruit.	Set	on	ice	an	hour	before	using.
	Serve	before	the	game	course.
	GOLD	MEDAL	FLOUR	It's	a	Bread	Flour	It's	a	Biscuit	Flour.
	43


GREEN	vegetables	should	be	cooked	as	soon	after	picking	as
	possible,	otherwise	they	should	be	spread	on	floor	of	a	dry	and
	well	ventilated	cellar	or	placed	in	the	ice	box.	Lettuce	and
	garnishings,	such	as	parsley,	cress,	mint,	etc.,	should	be	picked
	over	and	washed	and,	while	wet,	placed	in	a	pail	with	a	close
	fitting	cover	and	kept	in	a	cold	place.	Wilted	vegetables	may
	be	freshened	by	placing	in	cold	water.	Winter	vegetables,
	toward	the	last	of	the	season,	should	always	be	soaked	in	cold
	water	one	hour	or	more	before	using.	Canned	vegetables	should
	be	opened	and	emptied	from	the	can	at	least	an	hour	before	using.
	Canned	peas,	beans,	asparagus,	etc.,	should	be	drained	of	their
	liquor	and	refreshed	by	allowing	cold	water	to	run	over	them.
	Wash	vegetables	in	cold	water	and	cook	in	boiling	water.
	Allow	1	teaspoon	of	salt	to	1	quart	of	water.	In	cooking	peas
	and	beans	the	salt	should	not	be	added	until	the	very	last	of	the
	cooking.	Green	vegetables	retain	their	color	better	if	cooked
	uncovered.
	A	rtichokes
	Cut	the	stalks	close,	clip	the	sharp	points	from	the	leaves;
	wash	and	lay,	head	down,	in	cold,	salted	water	for	one-half	hour.
	Cook	in	boiling	salted	water	for	about	forty	minutes	or	till	ten-
	der	enough	to	draw	out	the	leaves	easily.	Turn	them	up	side
	down	to	drain.	Serve	hot	with	Bechamel	or	Hollandaise	Sauce,
	or	cold	with	French	dressing.	To	keep	them	green,	tie	bits	of
	charcoal	in	muslin	and	boil	with	them.
	Artichoke	a	la	Barigoule
	artichokes	1	tablespoon	butter
	oz.	fat	pork	%	cup	Spanish	Sauce
	cups	chopped	mushr^pms	Jg	teaspoon	salt
	tablespoons	chopped	shallots.	Few	grains	cayenne
	teaspoon	minced	parsley	Few	grates	nutmeg
	tablespoon	Gold	Medal	flour	1	cup	broth
	1	glass	white	wine
	Prepare	the	artichokes	as	directed	above,	boil	them	thirty
	minutes	and	drain.	Mince	the	pork	and	fry	with	shallots;	add
	the	mushrooms	and	parsley	and	simmer	ten	minutes.	Blend
	with	it	the	flour,	mixed	with	the	butter,	add	the	Spanish	Sauce
	and	seasonings.	Stuff	the	artichokes	and	tie	each	with	a	string;
	brown	the	outside	in	a	little	olive	oil,	add	the	broth	and	wine;
	cover	and	cook	forty	minutes	in	a	moderate	oven.	When	ready
	to	serve	remove	the	strings	and	arrange	on	a	hot	platter	and
	pour	the	sauce	over	and	around	them.	Garnish	with	a	whole
	mushroom	on	top	of	each.
	Jerusalem	Artichokes
	These	are	tubers	which	grow	wild	in	the	eastern	part	of	the
	United	States	and	Canada;	being	free	from	starch,	they	may	be
	eaten	uncooked.
	To	Cook:	Wash	and	boil	with	the	skins	on,	in
	salted	water	for	thirty	minutes	or	until	tender;	drain,
	peel	and	serve	with	White	Sauce	No.	1.	Let	them
	lie	in	the	sauce	for	fifteen	minutes	to	season	before
	serving.
	To	Bake:	Boil	until	about	halftone	then	peel	and	put	into
	a	baking	dish	with	1	tablespoon	of	butter,	salt	and	pepper	to
	taste.	Dust	with	1	teaspoon	of	powdered	sugar	and	bake	a
	good	brown.	Baste	with	butter.
	Puree:	Cook	in	strong	broth	instead	of	water,	peel	and
	put	through	a	puree	sieve,	season	with	salt,	pepper	and	butter,
	and	serve	with	braised	beef,	veal	or	chicken.
	Asparagus,	No.	1
	Wash	carefully	two	bunches	green	asparagus,	cut	the	ends
	until	the	tender	part	is	reached.	Arrange	in	one	large	bundle
	and	fasten	with	a	broad	band	of	coarse	muslin,	pinned	at	each
	side.	Boil	gently	in	salted	water	until	done,	about	twenty	to
	thirty	minutes.	Use	only	enough	water	to	just	cover.	Let	the
	water	cook	down	toward	the	last	of	the	cooking.	Serve	on	slices
	of	buttered	toast	with	Hollandaise	Sauce.
	Cream	Asparagus
	2	bunches	asparagus	%	teaspoon	salt
	Jg	cup	cream	Few	grains	cayenne
	Cut	the	tender	parts	in	bits	as	long	as	the	stems	are	thick,
	and	cook	in	a	little	water	until	tender.	Toward	the	last	of	the
	cooking	let	the	asparagus	cook	nearly	dry,	add	the	cream	and	let
	simmer	till	reduced	to	a	thick	sauce.	Add	seasonings	and	serve
	on	toast	or	in	sauce	dishes.
	Asparagus	with	Eggs
	bunches	asparagus
	eggs
	2	tablespoons	melted	butter
	%	teaspoon	salt
	%	teaspoon	pepper
	Cook	the	asparagus,	cut	off	the	tender	tops	and	lay	them	on
	a	buttered	pie	dish,	seasoning	with	salt	and	pepper	and	melted
	butter.	Beat	the	eggs	just	enough	to	break	the	yolks,	pour	over
	the	asparagus	and	bake	eight	minutes	in	a	moderate	oven.	Serve
	with	slices	of	boiled	ham.
	"Asparagus	in	Ambush"
	2	bunches	cooked	asparagus	1	tablespoon	Gold	Medal	flour
	1	cup	scalded	milk	%	teaspoon	salt
	2	eggs	?6	teaspoon	pepper
	1	tablespoon	butter	6	rolls
	Cut	off	the	tops	of	the	rolls	to	serve	as	covers.	Remove	the
	crumb,	dust	the	shells	and	covers	with	melted	butter	and	brown
	in	the	oven.	Make	a	white	sauce	of	the	milk,	butter	and	flour.
	Cut	the	tender	part	of	the	asparagus	fine,	cook	a	few	minutes	in
	the	white	sauce	;	fill	the	rolls	with	the	mixture,	place	on	the	tops
	and	serve	hot.
	Shelled	Beans
	Wash,	and	cook	in	boiling	soft	water	for	forty-five	minutes.
	Add	salt	about	ten	minutes	before	they	are	done.	Drain	and
	season	with	butter	and	salt.	Lima	and	other	white	beans	are
	improved	by	adding	a	little	butter	or	fat	salt	pork.
	GOLD	MEDAL	FLOUR	It's	a	Cake	Flour	It's	a	Pastry	Flour.
	44


String	Beans
	1	lb.	string	beans
	1	oz.	fat	salt	pork
	1	teaspoon	salt
	Wash,	remove	the	strings	from	the	beans,	then	snap	or	cut
	with	a	knife	into	half	inch	pieces.	If	wilted	let	them	stand	in
	cold	water	an	hour	before	cooking.	Cook	in	boiling	water	with
	the	salt	pork,	uncovered,	from	one	to	two	hours.	Add	salt	the
	last	half	hour	of	cooking.	When	done	the	water	should	be	near-
	ly	cooked	away.	Butter	may	be	substituted	for	the	salt	pork.
	String	Beans	German	Fashion
	1	qt.	beans
	2	tablespoons	butter
	1	teaspoon	sugar
	\	teaspoon	salt
	3g	teaspoon	pepper
	%	cup	stock
	%	teaspoon	lemon	juice
	Wash,	remove	the	strings	from	the	beans,	then	cut	each
	pod	through	twice	lengthwise,	then	cut	into	two	inch	lengths.
	Parboil	the	beans	for	thirty	minutes,	saute	in	a	stew	pan	with
	the	butter	and	seasonings,	cook	until	butter	is	absorbed	then
	add	stock	and	lemon	juice	and	simmer	until	perfectly	tender.
	Lima	Beans	and	Mushrooms
	1	tablespoon	butter
	%	cup	cream
	2	cups	cooked	Lima	beans
	2	cups	fresh	mushrooms
	%	teaspoon	salt
	Use	beans	that	have	been	cooked	and	seasoned	with	salt,
	pepper	and	butter.	Put	butter	in	a	sauce-pan,	add	beans	and
	mushrooms	and	cream;	let	simmer	for	about	ten	minutes	and
	serve	hot.	Dried	Lima	beans	should	be	soaked	over	night	be-
	fore	using,	drained	and	cooked	in	boiling	water	until	soft.	Sea-
	son	with	cream	and	butter.
	Mother's	Baked	Beans
	1	qt.	Navy	beans
	J	lb.	salt	pork
	1	tablespoon	salt
	Jg	teaspoon	mustard
	1	tablespoon	molasses
	Wash	and	pick	the	beans	over	and	soak	over	night.	In	the
	morning	drain,	cover	with	cold	water;	bring	slowly	to	the	boil-
	ing	point	and	parboil	for	half	an	hour.	To	test,	take	up	a	spoon-
	ful	and	blow	on	them,	if	the	skin	curls	back	they	are	done.
	Drain	in	colander;	place	in	a	two-quart	earthen	bean	pot	a
	layer	of	the	beans,	then	add	the	salt	pork,	which	has	been
	previously	washed,	and	gashed	across	the	top;	fill	the	pot	up
	with	the	beans.	Dissolve	the	seasonings	and	molasses	in	a	cup
	of	hot	water,	pour	over	the	beans,	then	fill	the	pot	with	hot
	water,	cover	and	bake	from	six	to	eight	hours,	renewing	the
	water	as	it	cooks	away	until	nearly	done,	then	let	the	water
	cook	away.
	Beets
	Be	sure	the	beets	are	young	and	fresh.	Old	beets	will
	never	cook	tender.	The	time	for	cooking	beets	depends	on	age
	and	freshness.	Cut	off	the	tops	to	within	an	inch	of	the	tuber;
	scrub	with	a	vegetable	brush,	never	cut.	Cook	in	boiling	water
	until	tender,	from	one	to	four	hours.	When	done	plung	in	cold
	water	to	remove	the	skins.	Serve	whole	or	sliced.	Season	with
	butter,	salt	and	pepper.
	Brussels	Sprouts
	Cut	the	sprouts	from	two	medium	sized	stalks,	pick	off	all
	tarnished	leaves,	and	lay	them	for	fifteen	minutes	in	salted
	water.	Drain	them	well	and	cook	in	plenty	of	boiling	water,	un-
	covered,	till	tender,	from	ten	minutes	to	half	an	hour,	according
	to	their	age.	Drain	in	colander	and	served	with	Bechamel	or
	Hollandaise	Sauce.
	Brocculi
	Cook	like	Brussels	sprouts,	and	while	draining	prepare
	three-fourths	pint	of	Yellow	Bechamel.	Lay	a	slice	of	buttered
	toast	in	a	deep	platter,	arrange	the	largest	head	in	the	middle
	and	smaller	ones	around	it.	Pour	the	sauce	over	and	around
	them.
	Cucumbers	Stuffed	and	Stewed
	Cut	in	half	lengthwise,	scoop	out	the	seeds	and	fill	the
	hollow	with	a	bread	or	meat	stuffing,	or	with	quenelle	mixture.
	Lay	in	a	sautoir,	with	butter	enough	to	keep	from	sticking.	Simmer
	till	the	juice	flows	freely,	then	add	a	little	good	broth,	and	boil
	gently	till	very	tender.	Lift	the	slices,	reduce	the	juice	to	a	glaze,
	which	may	be	dissolved	in	enough	Veloute	Sauce	to	cover.
	Fried	Cucumbers
	Slice,	sprinkle	with	salt	and	pepper,	dip	in	egg,	then	in
	cracker	dust	;	fry	brown.
	Cabbage
	Choose	a	cabbage	like	an	orange,	by	its	weight.	Remove	the
	outside	coarse	leaves,	cut	in	quarters,	take	out	the	inner	stem,
	especially	the	coarse	fibers	that	run	between	the	leaves	and	the
	stem	;	lay	it	face	down	in	salted	water	for	an	hour	longer	if	old
	and	wilted	;	boil	in	plenty	of	water,	three	quarts	of	water	to	two
	pounds	of	cabbage,	drain	and	fill	again	with	boiling	water,	cook
	till	tender,	when	young	and	crisp	forty	minutes,	longer	if	old.
	Drain	in	a	colander;	cut,	turn,	and	press	repeatedly,	keeping	hot
	in	an	oven.	Dress	as	desired.
	No.	1.	Allow	1	tablespoon	butter	to	each	pound	of	cabbage	;
	salt,	vinegar	and	cayenne	to	taste.
	No.	2.	1	cup	of	Cream	Sauce	No.	1	to	each	pound.
	No.	3.	1	cup	Brown	Sauce	(	made	like	white	sauce	)	,	but	let	the
	butter	and	flour	brown	a	little,	and	use	good	brown	stock	for	milk.
	No.	4.	Put	the	cooked	cabbage	in	a	buttered	baking	dish
	after	chopping	fine	and	seasoning	with	salt,	pepper	and	2	beaten
	eggs	diluted	with	3	tablespoons	cream,	bake	in	a	quick	oven	till
	brown.	Serve	hot.
	No.	5.	Au	gratin.	Put	1	pint	plain	boiled	cabbage	in	a	baking
	dish	well	buttered,	pour	over	1	good	cup	white	sauce,	cover	with
	buttered	crumbs	and	grated	cheese	if	liked.	Serve	in	the	same	dish.
	Stuffed	Cabbage
	1	cabbage	1	teaspoon	salt
	2	oz.	fat,	salt	pork	\	chopped	1	teaspoon	parsley
	2	oz.	tender	beef	$	fine	1	teaspoon	minced	onion
	2	tablespoons	butter	Few	grains	cayenne
	2	egg	yolks	1	French	roll
	Parboil	cabbage	till	thoroughly	wilted,	drain	and	cool	;	unfold
	leaf	by	leaf,	until	the	heart	is	reached.	Chop	the	tender	leaves.
	Soak	the	roll	in	milk	and	press	dry.	Beat	the	egg	and	bread
	together,	add	the	creamed	butter	and	work	in	the	meat,	cabbage	and
	seasoning.	Form	into	a	ball	and	place	in	the	cabbage	head.	Refold
	the	leaves	and	bake	three	to	four	hours,	basting	with	butter	and
	water.	Serve	on	a	round,	hot	platter	with	the	gravy	from	the	pan.
	Spring	Carrots
	Cut	the	tops	close	to	the	roots.	Wash	with	a	brush	and
	scrape;	cut	in	slices	lengthwise	or	crosswise,	and	cook	from
	thirty-five	to	forty	minutes.	Season	with	salt,	pepper	and	but-
	ter,	or	serve	in	White	Sauce	No.	1.
	Puree	of	Carrots
	3	cups	sliced	carrots	%	teaspoon	white	pepper
	1	teaspooon	salt	Jg	lb.	stale	bread
	1	teaspoon	sugar	1	qt.	veal	broth
	Cook	the	carrots	for	ten	minutes;	drain	and	cook	gently
	again	until	tender,	with	2	cups	of	water	and	seasonings.	Add
	the	bread,	broken	into	bits,	and	the	broth.	Simmer	for	an	hour;
	pass	through	a	puree	sieve.	If	too	soft,	allow	it	to	cook	away
	longer;	if	too	dry,	add	a	little	more	broth	or	milk.	Serve	with
	breast	of	lamb,	chops,	or	veal	cutlets.
	Cauliflower
	Trim	off	outside	leaves	and	lay	blossoms	in	cold	salted
	water.	Slugs	and	other	insects	will	drop	out,	especially	if	gently
	shaken	in	the	water.	Tie	in	a	piece	of	mosquito	netting	and	lay,
	head	up,	in	boiling	salted	water	and	cook	gently	from	twenty	to
	thirty	minutes	or	till	very	tender.	Drain	and	serve	with	Hol-
	landaise	Sauce	or	Cream	Sauce	No.	1.	This	makes	a	delicious
	garnish	for	fried	spring	chicken	or	fried	sweet	breads.
	Cauliflower	with	Parmesan	cheese	is	made	as	above,	adding
	a	teaspoon	of	Parmesan	cheese	to	the	sauce	before	it	is	poured
	over	the	cauliflower;	sprinkle	melted	butter	over	it	and	bake	a
	few	minutes	in	a	hot	oven.
	Summer	Squash
	Wash	and	pare	the	squash	and	cut	in	thick	slices,	and	boil	or
	steam	till	tender.
	Mashed:	Place	cheesecloth	over	colander.	Pour	the	boiled
	squash	into	it	and	press	out	all	the	water;	remove	to	stew-pan,
	stir	and	beat,	seasoning	with	butter,	salt	and	pepper.
	Fried:	Wash	and	pare	the	squash;	slice	about	a	half	inch	thick,
	sprinkle	with	salt	and	pepper	and	dredge	with	Gold	Medal	flour,
	and	fry	until	a	nice	brown,	in	half	butter	and	half	lard.	Cook
	slowly,	with	cover	over	frying	pan.
	Stewed	Celery
	Cut	the	coarse	pieces	of	celery	and	ends	of	stalks,	using	the
	fine	leaves	also,	into	inch	(	or	less)	pieces.	Pour	over
	boiling	water	to	nearly	cover.	Boil	until	tender,	"*|f
	from	twenty	to	thirty	minutes.	Season	to	taste	with
	salt	and	pepper	and	serve	with	White	Sauce	No.	1
	GOLD	MEDAL	FLOUR	It's	a	Biscuit	Flour	It's	a	Bread	Flour.
	45


Green	Corn
	This	most	delicious	of	summer	vegetables	is	frequently
	spoiled	by	over-cooking.	If	the	corn	is	fresh	and	tender,	as	it
	should	be,	fifteen	minutes	is	enough.	Wrap	at	once	in	a	thick
	napkin	and	send	to	table	covered,	as	the	skin	toughens	if
	allowed	to	dry	while	hot.	It	is	sometimes	cooked	in	the	inner
	husk,	but	this	is	not	necessary	except	for	roasting.
	Corn	Pudding
	1	doz.	ears	corn
	2	cups	scalded	milk
	Jg	teaspoon	salt
	1	teaspoon	sugar
	2	tablespoons	butter
	2	tablespoons	Gold	Medal	flour
	2	eggs
	Remove	the	husks	from	the	corn,	pick	out	all	the	silk;	with	a
	sharp	knife,	cut	a	thin	slice	from	the	kernels;	with	a	dull	knife,
	scrape	down	the	ears.	Melt	the	butter,	add	the	flour	and	season-
	ings,	combine	with	milk	and	corn.	Add	the	beaten	eggs	last.
	Pour	in	a	buttered	baking	dish	and	bake	in	a	moderate	oven	for
	thirty	minutes.
	Succotash
	10	ears	of	corn	1	teaspoon	salt
	1	qt.	Lima	beans	%	teaspoon	pepper
	2	tablespoons	butter	1	cup	sweet	cream
	With	a	sharp	knife,	cut	the	corn	from	the	cobs	and	add	to
	the	Lima	beans	'	the	last	fifteen	minutes	of	cooking.	The	mix-
	ture	should	be	cooked	nearly	dry.	Add	butter,	seasonings	and
	cream,	and	simmer	for	ten	minutes.
	Dandelions
	Gather	only	the	freshly	grown	plants;	best	when	the	dew	is
	on	them.	The	tenderest	leaves	make	an	excellent	salad	with
	Bacon	dressing.	The	whole	plant,	after	thorough	washing,	may
	be	boiled	until	tender,	drained,	chopped	fine,	seasoned	with	salt,
	vinegar	and	a	liberal	measure	of	butter.	Th/">e	who	think	it	too
	bitter	may	use	half	spinach	or	beet,	or	sorrel,	in	which	case	the
	dandelion	should	be	partly	cooked	before	the	more	succulent
	plant	is	added.	It	cannot	be	too	well	recommended.
	v	Egg	Plant	Fried
	Peel	and	cut	them	in	half	inch	slices,	sprinkle	with	salt	and
	pepper,	pile	them	and	place	a	weight	over	for	an	hour	or	more,
	tipping	the	plate	slightly	that	the	juice	may	drain	away.	Dry
	each	slice	by	rolling	in	seasoned	Gold	Medal	flour,	and	fry
	crisp	in	plenty	of	sweet	dripping,	or	dip	in	Fritter	Batter	No.	1
	before	frying.
	Lentils
	1	cup	lentils	1	teaspoon	salt
	1	tablespoon	butter	%	teaspoon	pepper
	Wash	one	cup	of	lentils,	cover	with	cold	water	and	soak
	over	nigi.i.	In	the	morning	drain	and	cook	in	boiling	water	one
	hour,	or	until	tender.	Season	with	butter,	salt	and	pepper.
	Lentil	Sarmas
	cup	parboiled	lentils
	cup	rice
	cup	choppev.	ham
	cup	chopped	veal
	teaspoon	salt
	%	teaspoon	pepper
	%	teaspoon	powdered	coriander
	seed.
	12	grape	leaves
	2	egg	yolks
	1	tablespoon	tarragon	vinegar
	Mix	first	seven	ingredients;	scald	the	grape	leaves;	form	the
	meat	mixture	into	rolls	and	roll	in	the	wilted	leaves,	tie	and	stew
	in	just	enough	wai.nr	to	keep	them	from	browning.	Cook	for
	about	forty	minutes.	Serve	with	a	thickened'	sauce	made	from
	the	stock	in	which	they	were	boiled,	adding	the	well	beaten	yolks
	and	a	tablespoon	of	tarragon	vinegar.
	Onions
	Peel	under	cold	water;	parboil	for	five	minutes	in	boiling
	water	and	drain;	add	enough	boiling	water	to	cover	and	cook
	for	one	hoUr.	'Drain	and	serve	with	butter,	salt	and	pepper,	or
	White	Sauce	No.	1,	Bread	Sauce	or	Bechamel	Sauce.
	Baked:	For	this	use	large	ones,	parboil	in	boiling	water	for
	five	minutes,	dry	carefully;	wrap	each	one	in	buttered	paper,
	lay	in	a	baking	pan	and	cook	in	a	hot	oven	until	they	can	be
	pierced	with	a	straw.
	Okra
	Cut	stems	to	the	tender	part	of	the	pod,	cook	whole	in	boil-
	ing	salted	water	(if	cooked	in	iron	they	will	blacken),	until	ten-
	der	drain	and	return	to	the	sauce	pan	with	plenty
	of	buttar,	a	taste	of	vinegar,	salt	and	pepper;	simmer
	slowly	until	they	are	thoroughly	seasoned.	They	are
	nice	sliced	and	stewed	with	an	equal	bulk	of	tomato,
	seasoned	with	1	sweet	pepper,	1	teaspoon	salt	and	1	ounce	of
	butter	to	each	pint.	Sometimes	%	cup	rice	and	%	pound	of	diced
	ham	are	added	to	a	quart	of	the	above	stew.
	Fried	Okra
	Slice	two	onions,	and	fry	with	bits	of	fat	bacon.	Cut	a	quart
	of	okra	and	stir	in;	fry	brown.	Sprinkle	with	salt	and	cayenne
	pepper.	Eliza	R.	Parker.
	Parsnips
	Brush	clean	and	lay	in	cold	water	to	become	crisp.	Cook	in
	boiling	salted	water	till	tender.	Throw	into	cold	water	to	slip	the
	skins,	and	serve	either	plain	or	mashed;	season	with	butter,	salt
	and	pepper,	or	with	a	thin	cream	sauce.
	They	are	more	savory	if	they	can	be	cut	in	round	slices,
	sprinkled	with	salt,	pepper	and	sugar,	and	browned	in	a	little
	ham	or	bacon	fat,	or	dipped	in	Fritter	Batter	No.	2	before	frying.
	Peas
	Peas	should	be	cooked	as	soon	after	picking	as	possible.	If
	the	pods	are	gritty,	wash	before	shelling.	Cook	in	boiling	water
	enough	to	half	cover;	cook	in	an	uncovered	dish	for	twenty	min-
	utes	or	until	tender.	Add	salt	the	last	ten	minutes	of	cooking.
	Let	the	water	reduce	until	there	is	just	enough	to	moisten	the
	peas,	add	the	butter	and	serve,	hot.	To	one	part	of	cooked	peas
	use	%	teaspoon	of	salt,	^	teaspoon	of	pepper	and	2	tablespoons
	of	butter.	2	or	3	tablespoons	of	cream	may	be	substituted	for
	butter.
	Stdfcd	Green	Peppers
	6	green	peppers	1	measure	chicken	forcemeat
	1	cup	stock	or	cold	gravy.
	Wash	peppers	and	scald	in	boiling	water	for	five	minutes;	rub
	off	the	skin	with	a	wet	cloth.	Cut	a	slice	from	the	stem	for	a
	cover,	remove	seeds	ajtid	stuff	the	peppers	with	the	forcemeat.
	Replace	the	cap,	place	peppers	in	a	small,	deep	dish,	pour	in	the
	broth	and	bake	in	a	moderate	oven	for	half	an	hour.	Sausage
	meat	or	cold	meat	with	equal	measure	of	bread	may	be	substi-
	tuted	for	chicken	forcemeat.	Serve	in	dish	in	which	they	were
	baked.
	Tomatoes
	To	be	served	raw	should	be	peeled	and	set	on	ice	at	least	an
	hour	before	using.	Have	boiling	fast	a	kettle	of	water	large
	enough	to	immerse	four	tomatoes	at	once.	Plunge	them	in	long
	enough	to	count	five,	then	remove	instantly	to	cold	water.	Let
	the	water	come	to	a	boiling	point	before	putting	in	another	set,
	and	they	will	be	found	to	be	firm	and	smooth	when	the	thin	outer
	skin	is	peeled	off.	For	serving,	see	Salad.	They	are	also	eaten
	as	a	fruit	with	sugar.
	Stewed:	Cut	in	slices	across	the	grain	and	boil	gently	about
	fifteen	minutes.	Season	to	taste	with	salt,	pepper	and	butter.
	Baked:	Do	not	peel,	but	cut	a	small	slice	from,	the	stem	end,
	leaving	the	stem	on	the	piece	for	a	handle.	Scoop	out	the	mid-
	dle	and	mix	with	an	equal	bulk	of	raw	rice.	Season	well	with	but-
	ter,	salt,	pepper,	cayenne	and	a	speck	of	sugar,	fill	each	tomato
	moderately	full,	replace	the	stems	and	bake	in	a	quick	oven	half
	an	hour	or	till	soft.	This	stuffing	may	be	varied	by	using	crumbs
	chopped	and	seasoned	meat	(ham	or	chicken	is	best)	,	or	macaroni.
	Fried:	Cut	them	in	halves	and	dust	each	cut	surface	with
	salt,	pepper,	sugar	and	enough	very	fine	bread	crumbs	to	dry	them.
	Have	some	hot	butter	in	the	frying	pan	and	brown	the	tomatoes	on
	both	sides.	Drop	bits	of	butter	between	them	and	stand	over	a
	moderate	fire	to	cook	very	slowly.	When	tender	take	up	carefully
	with	a	cake	turner	and	serve	on	a	heated	platter.	They	are
	sometimes	finished	with	a	cream	gravy	as	follows:	Pour	over	them
	enough	cream	to	nearly	cover,	let	come	to	a	boil,	and	simmer	five
	minutes.	Lift	the	slices	carefully	and	thicken	the	gravy	with	2	egg
	yolks	beaten	with	a	little	cold	cream.	Do	not	let	it	quite	boil,
	but	serve	as	soon	as	thickened.
	Broiled:	Slice	and	broil	over	a	hot	fire.	Serve	with	melted
	butter.
	Scalloped	:	Put	in	a	dish	alternate	layers	of	buttered	bread
	crumbs	with	sliced	tomatoes,	sprinkled	with	pepper,	salt	and
	sugar.	Spread	bread	crumbs	and	butter	over	the	top.	Bake	one
	hour.
	Sarmas
	Prepare	equal	measure	of	finely	minced	meat,	lamb	or	veal,
	and	washed	rice.	Season	to	taste	with	salt,	pepper,	onion	and
	cayenne.	Scald	grape	leaves	till	they	are	well	wilted.	In	each	leaf
	roll	a	little	of	the	meat	and	rice,	kin^	small	oval	balls,	stew	in
	just	enough	water	to	keep	them	from	btowning.	Blanched	lettuce
	or	cabbage	leaves	will	do;	in	this	case	add	a	few	drops	lemon	juice
	to	the	meat.
	GOLD	MEDAL	FLOUR	It's	a	Pastry	Flour	It's	a	Cake	Flour.
	46


Turnips
	Serve	turnips	plain	boiled	or	mashed	and	season	only	with	salt
	and	pepper.	Serve	with	boiled	bacon,	roast	pork	and	mutton.
	Wash	and	pare	the	turnips,	cut	in	slices	and	cook	in	boiling
	salted	water	for	forty-five	minutes.	When	done,	drain	from	water,
	season	with	salt,	pepper	and	butter,	serve	hot;	or	mash,	and	to
	2	cups	of	vegetable	use	%	teaspoon	salt,	T	V	teaspoon	pepper,
	2	tablespoons	butter.	Turnips	may	be	cut	in	half	inch	cubes,
	boiled	and	served	in	White	Sauce	No.	1.
	Salsify	or	Oyster	Plant
	Boiled:	Wash,	scrape	and	throw	into	cold	water.	Cut	into
	inch	pieces	and	boil	rapidly	uncovered	in	a	granite	stew	pan
	for	thirty	minutes	or	until	tender.	A	little	vinegar	will	help	to
	keep	it	white.	Drain	them	well	and	serve	with	plenty	of	butter
	and	lemon	juice,	salt	and	pepper	to	taste,	or	dressed	with	White
	Sauce	No.	1	or	Bechamel	Sauce.
	Fried:	Cut	cold	boiled	salsify	into	convenient	lengths,	coat
	each	with	Fritter	Batter	No.	2,	and	fry	in	deep	fat	until	well	crisped.
	Spinach
	Pick	over	carefully	while	dry,	throw	a	few	plants	at	a	time
	into	a	large	pan	of	cold	water,	wash	well	on	both	sides	to	dis-
	lodge	insects,	and	pass	to	another	pan.	They	should	have	at
	least	three	separate	waters.	Put	the	spinach	into	a	large	kettle
	without	water,	set	it	on	the	stove	where	it	will	cook	slowly	till
	the	juice	is	drawn,	then	cook	for	thirty	minutes,	or	until	tender,
	drain	and	chop	fine.	For	half	a	peck	of	spinach	add	2	tablespoons
	of	butter	and	3^	teaspoon	salt.	Reheat	and	serve	on	buttered	toast-
	Potatoes
	To	Boil:	Wash	and	scrape	new	potatoes	but	do	not	peel.
	Cook	in	boiling	salted	water	enough	to	cover	two	inches;	cook
	from	twenty-five	to	thirty	minutes.	When	done	drain,	return	to
	the	fire	and	shake	for	a	few	minutes	to	thoroughly	dry.	Serve	in
	folded	napkin.
	Winter	potatoes	should	be	pared	and	soaked	in	cold	water,
	before	boiling.	Cook	in	boiling	salted	water,	following	the
	directions	for	new	potatoes.
	Baked	Potatoes:	Wash	potatoes	of	uniform	size;	cut	a	thin
	slice	from	each	end	and	bake	from	forty	to	forty-five	minutes.
	Mashed	Potatoes
	6	medium	sized	potatoes	3g	teaspoon	salt
	3	tablespoons	butter	%	teaspoon	pepper
	%	cup	hot	milk
	Boil	the	potatoes,	drain,	dry	a	few	minutes,	mash	until	smooth;
	add	butter,	seasonings	and	milk.	Beat	until	very	light.	Serve
	in	hot	dish.	The	potatoes	may	be	passed	through	a	sieve	in-
	stead	of	mashing	and	then	beaten	light	with	seasonings	and	hot
	milk.
	Stuffed	Potatoes
	6	medium	sized	potatoes
	3	tablespoons	butter
	%	teaspoon	salt
	3g	teaspoon	pepper
	%	cup	hot	milk
	Wash	the	potatoes	but	do	not	cut.	Bake	from	forty	to	forty-
	five	minutes.	When	done	lay	the	potatoes	on	the	sides,	with	a
	sharp	knife	cut	a	thin	slice	from	each;	scrape	out	the	potato,	pass
	through	a	ricer	or	mash,	mix	with	seasonings	and	beat	until	very
	light.	Pack	lightly	into	the	potato	shells,	brush	with	a	little	white
	of	egg	and	brown	in	a	quick	oven.	Serve	each	with	a	tiny	sprig
	of	parsley	on	top.
	Scalloped	Potatoes
	1	qt.	sliced	raw	potatoes	3	tablespoons	Gold	Medal	flour
	2	cups	scalded	milk	1	teaspoon	salt
	4	tablespoons	butter	%	teaspoon	pepper
	Cover	the	bottom	of	a	buttered	baking	dish	with	a	layer	of
	sliced	potatoes.	Sprinkle	with	salt	and	pepper,	dot	with	pieces
	of	butter	and	dredge	with	Gold	Medal	flour.	Repeat	until	the
	materials	are	used.
	Pour	over	all	the	scalded	milk	and	bake	in	a	moderate	oven
	from	forty-five	to	fifty	minutes.
	Lyonnaise	Potatoes
	6	boiled	potatoes	1	teaspoon	salt
	2	tablespoons	butter	?g	teaspoon	pepper
	1	onion	chopped	fine	1	teaspoon	minced	parsley
	%	teaspoon	lemon	juice
	Cook	butter	and	onions	in	an	omelet	pan,	add	the	potatoes
	and	seasoning,	mix	well	and	saute	a	nice	brown.	Just	before	serv-
	ing	add	parsley	and	lemon	juice.
	Hashed	Brown	Potatoes
	1	qt.	chopped	cooked	potatoes	2	teaspoon	pepper
	%	cup	cream	1	teaspoon	chopped	parsley
	1	teaspoon	salt	3	tablespoons	butter
	Mix	the	first	five	ingredients;	melt	the	butter	in	an	omelet
	pan	and	when	hot	add	the	potatoes.	Pack	lightly	into	a	layer	of
	uniform	thickness	and	cook	slowly	from	twenty	to	thirty	minutes.
	Fold	and	serve	like	an	omelet.
	Potato	Puff
	2	cups	mashed	potatoes
	2	tablespoons	melted	butter
	eggs
	cup	scalded	milk
	3g	teaspoon	salt
	Stir	the	melted	butter	into	the	potato,	beat	to	a	white	cream;
	add	eggs	beaten	very	light	and	then	the	milk	and	seasonings.
	Bake	in	a	deep	buttered	dish,	in	a	quick	oven,	for	twenty	min-
	utes,	or	until	nicely	browned.
	Souffle	:	Use	4	eggs,	beat	yolks	and	whites	separately	until
	stiff;	use	seasonings	and	butter	as	given	above.	Fold	in	the
	yolks	and	lastly	the	whites,	and	cook	as	souffle^
	Potato	Croquettes.
	1	rule	for	mashed	potatoes	1	egg
	%	teaspoon	onion	juice
	Beat	the	mashed	potato	until	very	light,	add	the	beaten	egg
	and	onion	juice,	form	while	hot	into	rolls	;	crumb,	egg	and	crumb
	again,	and	fry	in	deep	fat	till	a	golden	brown.	Serve	on	folded
	napkin	and	garnish	with	parsley	or	serve	with	White	Sauce	No.	1.
	Potato,	French	(Fried)
	Pare	the	potatoes	and	throw	into	cold	water	for	at	least	an
	hour.	Cut	in	slices,	blocks,	strips,	balls	or	any	fancy	shape,	and
	dry	them	on	a	tojjfcjt	Drop	quickly	into	fat	hot	enough	to	brown
	them	by	the	tinSCS^ey	come	to	the	surface.	They	are	done
	when	they	float.	Drain	on	soft	paper,	sprinkle	with	salt	and	serve
	hot.
	Sweet	Potatoes
	Are	prepared	and	cooked	as	white	potatoes,	and	may	be
	served	boiled	with	skins	on	or	off,	mashed	or	baked.
	Sugar	Potatoes	or	Candied	Yams
	6	sweet	potatoes	%	cup	water
	1	cup	white	sugar	1	teaspoon	butter
	Parboil,	peel	and	cut	the	potatoes	in	quarter	inch	slices.	Cook
	the	other	ingredients	to	form	a	syrup.	Place	the	slices	of	potato
	in	the	syrup	and	simmer	gently	for	an	hour,	then	let	the	syrup	boil
	away	until	it	is	almost	dry.	Serve	with	meats.
	Boiled	Macaroni
	%	cup	macaroni	broken	2	qts.	boiling	water
	in	pieces	1	tablespoon	salt
	Cook	the	macaroni	in	water	that	is	boiling	hard	to	prevent
	the	pieces	from	stick**	g	together.	Cook	for	twenty-five	minutes.
	Drain	in	strainer	and	^our	over	cold	water.
	Baked	Macaroni,	with	Cheese
	\	cup	macaroni,	broken	2	tablespoons	butter
	in	pieces	%	cup	grated	cheese
	2	qts.	boiling	water	1%	cup	scalded	milk
	1	tablespoon	salt	%	cup	buttered	bread	crumbs
	2	tablespoons	Gold	Medal	flour
	Cook	the	macaroni	in	the	boiling	water	for	twenty	minutes	;
	drain	and	blanch	with	cold	water.	Make	a	white	sauce	of	the
	butter,	flour	and	milk.	Add	seasoning	to	the	sauce.	Arrange	a
	layer	of	cooked	macaroni	in	the	bottom	of	a	buttered	baking
	dish	;	sprinkle	with	the	grated	cheese,	repeat	until	all	the	maca-
	roni	and	cheese	are	used	;	pour	over	the	white	satff,e,	cover	the
	top	with	buttered	crumbs	and	bake	for	twenty	mimj+es	in	a	hot
	oven,	or	long	enough	to	give	the	top	a	nice	brown.
	Macaroni	with	Tomato	Sauce
	\	cup	macaroni	3	tablespoons	Gold	Medal	flour
	2	qts.	boiling	water	13^	cup	tomato	juice
	1	tablespoon	salt	1	slice	onion
	2	tablespoons	butter	2	slices	green	pepper
	Cook	the	macaroni	in	the	boiling	salted	water	for	twenty
	minutes,	drain	and	blanch.	Brown	the	butter,	add	the	flour	and
	seasoning.	Cook	the	tomato	juice	with	slice	of
	onion	and	green	pepper,	strain	into	cooked	butter
	and	flour	slowly.	Cook	until	smooth	and	thick	and
	pour	over	the	macaroni.
	GOLD	MEDAL	FLOUR	It's	a	Bread	Flour	It's	a	Biscuit	Flour.
	47


Macaroni	with	White	Sauce
	2	cups	boiled	macaroni	1%	cups	White	Sauce	No.	1
	Heat	the	macaroni	in	the	white	sauce;	add	more	salt	if
	needed.
	Boiled	Rice
	1	cup	rice	2	qts.	boiling	water
	1	tablespoon	salt
	Wash	the	rice	thoroughly	in	several	changes	of	water	;	cook
	in	rapidly	boiling	water	for	thirty	minute	or	until	soft,	which	is
	determined	by	tasting	the	kernels.	Drain	in	a	strainer	and	pour
	boiling	water	over	it.	Shake	slightly	and	let	it	stand	in	a	warm
	place	until	ready	to	serve.
	Steamed	Rice
	1	cup	rice	2	cups	boiling	water	1	teaspoon	salt
	Pick	the	rice	over	and	wash	well.	Cook	in	double	boiler	for
	thirty	minutes	or	until	soft.	If	too	dry	at	the	end	of	twenty
	minutes	add	a	little	more	boiling	water.
	Curried	Rice
	1	cup	rice
	2	qts.	boiling	water
	1	tablespoon	salt
	1	teaspoon	curry	powder
	1	cup	White	Sauce	No.	1
	In	cooking	follow	the	directions	as	given	under	boiled	rice.
	Dilute	the	curry	powder	and	combine	with	the	white	sauce	;	add
	more	salt	if	necessary,	and	pour	over	the	drained	rice.	Serve
	with	veal	or	mutton.
	Hominy
	1	cup	hominy
	3	cups	boiling	water
	1	teaspoon	salt
	.Wash	the	hominy	well,	soak	over	night	in	one	quart	of	cold
	water	;	in	the	morning	drain	and	cook	in	the	boiling	salted	water
	for	about	three	hours.	Fine	hominy	can	be	cooked	in	one	hour
	if	soaked	in	warm	water,	changing	it	once	or	twice	for	warmer.
	Boil	in	the	last	water.
	vorry	not	work	that	tries	one's	soul,	and	it's	poor	br
	a	poor	table	and	poor	living	that	adds	to	the	wife's	trials	and
	the	patient	husband.
	Why	not	start	housekeeping	right,	you	who	are	far	-sighted
	and	learn	the	wisdom	oi	utilizing	at	once	every	possible	means
	for	lightening	and	brightening	your	nousekeeping	duties?
	GOLD	MEDAL	FLOUR	will	make	the	baking	a	success.
	Lei's	have	it	a	success	in	your	home	from	the	very	beginning.
	Use-
	WASHBURN-CHOSBY'S
	GOLD	MEDAL	FLOUI
	48


(AH	measures	art	level.)
	WHITE	BREAD	is	made	from	a	mixture	&f	flour,	liquid	and
	yeast.	The	most	nutritious	bread	is	made	from	patent	flours
	(	See	page	69).	The	liquid	used	may	be	pure	water,	scalded
	milk,	or	a	combination	of	the	two.	The	yeast	is	a	fungus	and	in
	the	process	of	feeding	and	growing	produces	a	gas	which	we
	depend	upon	for	raising	the	dough.	The	conditions	for	growth
	are	moisture,	even	temperature,	food	and	air.	The	temperature
	best	suited	for	yeast	growth	is	86	degrees	Fahrenheit.	Sugar
	is	added	to	dough	to	give	yeast	an	easy	method	of	obtaining	its
	food.	The	yeast	attacks	the	sugar	first,	then	the	starch,	and
	lastly	the	nitrogenous	matter	;	therefore	avoid	processes	of	bread
	making	requiring	long	hours	and	many	risings.	Two	risings	are
	quite	enough	if	ingredients	are	carefully	blended.	The	purpose
	of	the	first	kneading	is	to	thoroughly	distribute	the	yeast;	the
	purpose	of	the	second	kneading	is	to	break	up	the	bubbles	and
	to	distribute	the	gas	evenly	throughout	the	dough.	If	the	dough
	is	too	light	the	bread	will	be	full	of	large	holes.
	TO	KNEAD	:	Push	the	dough	with	palm,	curving	the	fingers
	to	keep	the	ball	from	flattening	too	much.	With	every	push	turn
	the	dough	one-quarter	way	round	and	fold	over.	Do	not	make	it
	too	stiff.	A	soft	dough	makes	a	tender	bread,	and	one	that	will
	keep	better	than	a	stiff	one.	Knead	until	the	dough	has	a	silky
	smoothness,	is	full	of	blisters	and	does	not	stick	to	the	hands	or
	bowl	(about	twenty	minutes).
	TO	BAKE	BREAD	:	The	best	pan	for	baking	bread	is	made
	from	Russia	iron.	It	should	be	four	inches	deep,	four	and	one-
	half	inches	wide,	and	ten	long.	A	new	baking	pan	should	always
	be	baked	blue	in	the	oven	before	it	is	used.	Bread	should	be
	baked	in	a	hot	oven.	Use	one	and	one-half	pounds	of	dough	to
	a	loaf	The	loaf	should	continue	rising	for	the	first	fifteen
	minutes,	when	it	should	begin	to	brown	and	continue	browning
	lor	the	next	twenty	minutes.	Reduce	the	heat	and	finish	baking
	in	fifteen	minutes.	Bread	is	done	when	it	leaves	the	sides	of	the
	pan.	When	done	remove	from	pans,	lay	on	a	rack,	brush	over
	with	melted	butter	if	you	wish	a	soft	crust.	Biscuits	require
	more	heat	than	bread.	The	time	required	for	baking	is	from
	fifteen	to	twenty	minutes.	The	rolls	should	continue	rising	the
	first	five	minutes	and	brown	in	the	next	eight	minutes.	A	shallow
	pan	of	boiling	water	placed	in	the	oven	under	the	loaves	causes
	loaves	to	rise	better	and	produces	a	more	tender	crust.
	CARE	OF	BREAD:	Bread	boxes	should	be	thoroughly
	washed,	scalded	and	dried	over	the	range	before	each	new	baking.
	When	once	dried	do	not	leave	open,	to	expose	it	to	germs	in	the
	air.	Keep	dry,	old	rolls	and	pieces	of	bread	in	an	earthen	crock.
	This	bread	should	be	ground	or	rolled	and	used	for	crumbing,
	escallops,	etc.
	1	qt.	boiled	water	1	tablespoon	lard
	1	yeast	cake	dissolved	in	1	tablespoon	sugar
	%	cup	lukewarm	water	3	qts.	sifted	Gold	Medal	flour
	1	teaspoon	salt
	Put	salt,	sugar	and	lard	in	bread	raiser,	scald	with	boiling
	water.	When	lukewarm	add	dissolved	yeast	cake;	mix	in	the
	flour	slowly,	beating	constantly	and	thoroughly.	When	the	dough
	is	sufficiently	thick	to	knead,	sprinkle	the	moulding	board	lightly
	with	Gold	Medal	flour	and	turn	dough	onto	it.	Knead,	cutting
	often	with	a	case	knife	to	more	thoroughly	distribute	the	yeast.
	Knead	until	dough	ceases	to	stick	and	is	smooth	and	clastic	to
	the	touch.	Return	to	bread	raiser	or	greased	bowl,	cover	and	let
	rise	over	night,	at	a	temperature	of	76	Fahrenheit.	In	the
	morning	cut	down	and	let	rise	forty-five	minutes	to	one-half	its
	bulk,	turn	out	on	moulding	board,	divide	into	four	parts	and	shape
	into	loaves;	place	in	pans,	cover	with	clean	cloth,	and	let	raise
	until	they	double	their	bulk	(one	hour).	Bake	for	fifty	minutes
	in	a	moderate	oven.
	Bread	set	over	night	should	be	prepared	late	and	moulded
	into	pans	early	in	the	morning	in	order	to	obtain	the	best	results-
	When	dividing	the	dough	for	baking,	reserve	one-quarter	for
	Breakfast	Rolls.	Pull	dough	into	a	sheet	three-quarter	inch
	thick,	cut	with	biscuit	cutter,	brush	over	with	melted	butter	;	fold
	each	biscuit	through	the	center	and	pinch	edges	together	firmly.
	Let	rise	to	double	their	bulk	and	bake	in	a	hot	oven	from	twenty
	to	twenty-five	minutes.	The	amount	of	yeast	should	vary	with
	season.	In	warm	weather	use	one-half	this	quantity.
	Milk	and	Water	Bread
	Time,	six	hours
	2	cups	scalded	milk	1	teaspoon	salt
	2	cups	water	1	tablespoon	sugar
	2	yeast	cakes	dissolved	in	1	tablespoon	lard
	%	cup	luke	warm	water	3	qts.	sifted	Gold	Medal	flour
	Quantity,	four	loaves
	Put	salt,	sugar	and	lard	into	bread	raiser,	pour	over	scalded
	milk	;	add	water,	and	when	mixture	is	luke	warm	add	dissolved
	yeast	cakes.	Mix	in	the	flour	slowly,	beating	constantly.	Con-
	tinue	adding	Gold	Medal	flour	until	dough	is	thick	enough	to
	knead.	Dust	the	board	lightly	with	flour,	turn	the	dough	onto	it
	and	knead,	cutting	often	with	a	case	knife	to	more	thoroughly
	distribute	the	yeast.	Knead	until	dough	ceases	to	stick	and	is
	smooth	and	elastic	to	the	touch.	Return	to	bread	raiser,	or
	greased	bowl,	cover	and	let	rise	in	a	warm	place	(84
	Fahrenheit)	until	it	doubles	its	bulk	(three	hours).	Again	turn
	onto	board	;	divide	into	four	parts,	mould	into	loaves,	place	in
	well	greased	bread	pan,	cover	and	let	rise	to	double	its	bulk	(	one
	hour	at	75	Fahrenheit).	Bake	for	fifty	minutes	in	a	moderate
	oven.
	When	home	made	yeast	is	used	the	sponge	<%	"~
	should	be	made	at	night,	with	one	cup	of	yeast.
	The	dough	is	kneaded	early	in	the	morning.
	GOLD	MEDAL	FLOUR	It's	a	Biscuit	Flour	It's	a	Bread	Flour.
	49


Milk	Bread	with	a	Sponge
	2	cups	scalded	milk
	1	yeast	cake	dissolved	in
	%	cup	luke	warm	water
	1	tablespoon	butter
	1	tablespoon	sugar
	%	teaspoon	salt
	Gold	Medal	flour
	Put	butter,	sugar	and	salt	in	a	bowl	and	add	scalded	milk.
	When	luke	warm	add	dissolved	yeast	cake.	Add	slowly	3%	cups
	of	Gold	Medal	flour,	beat	well.	Let	it	rise	till	very	light,	then
	add	enough	more	flour	to	knead	;	knead	until	dough	ceases	to
	stick	and	is	smooth	and	elastic	to	the	touch.	Return	to	the
	greased	bowl,	let	it	rise,	cutting	down	two	or	three	times.
	This	makes	an	excellent	rule	for	tea	biscuit	or	rolls	and	by
	doubling	the	measure	of	butter	and	adding	the	white	of	an	egg
	well	beaten	you	have	the	delicious	White	Mountain	Rolls.
	Milk	Rising	Bread
	Boil	J^	cup	of	new	milk	at	night	and	add	to	it	enough	South-
	ern	corn	meal	to	make	a	soft	batter.	Let	it	stand	over	night	at
	a	temperature	of	about	95	.	In	the	morning	boil	another
	half	cup	of	new	milk	and	add	cold	water	till	about	milk	warm,
	and	mix	thoroughly	with	the	batter	made	at	night,	adding
	1	tablespoon	sugar,	1	teaspoon	salt	and	enough	Gold	Medal	flour
	to	make	a	soft	batter.	Set	this	mixture	in	a	very	warm	place
	(not	less	than	100	),	and	let	it	rise	to	double	its	bulk;	it	will
	take	about	three	hours.	As	soon	as	well	risen,	add	an	equal
	bulk	of	water	in	which	has	been	dissolved	%	teaspoon	soda,
	1	rounded	tablespoon	of	lard,	more	salt	if	liked,	and	flour	enough
	to	knead	quite	soft.	Put	it	into	the	pans,	let	rise	again	to
	double	its	bulk,	and	bake	as	usual.	Mrs.J.	B.	S.	Holmes,Rome,Ga.
	Graham	Bread
	2	cups	scalded	milk	1	yeast	cake	dissolved	in	%	cup
	2	tablespoons	brown	sugar
	1	teaspoon	salt
	luke	warm	water
	2	cups	graham	flour
	2	cups	Gold	Medal	flour
	Put	the	sugar	into	mixing	bowl	and	add	scalded	milk.
	When	luke	warm	add	the	dissolved	yeast;	make	a	batter	with
	the	flour	and	meal,	beating	vigorously.	Let	it	rise	until	spongy	;
	add	the	salt	and	more	meal	gradually	until	it	is	as	thick	as	can
	be	worked	with	a	stiff	knife".	Place	in	greased	pans,	cover	and
	let	rise.	In	baking	it	should	be	set	in	a	quick	oven,	the	heat
	reduced	in	ten	minutes.	This	rule	is	good	baked	as	muffins.
	Graham	and	Rye	Bread
	2	cups	graham	flour	1	yeast	cake	dissolved	in
	2	cups	rye	meal	%	cup	luke	warm	water
	2	cups	boiling	water	1	tablespoon	molasses
	1	teaspoon	salt	1	tablespoon	shortening
	Put	the	molasses,	shortening	and	salt	in	the	mixing	bowl,
	scald	with	the	boiling	water.	When	luke	warm	add	the	dissolved
	yeast	cake,	make	a	sponge	with	the	graham	;	when	light	make
	stiff	with	the	rye	flour.	It	does	not	require	long	kneading	and
	will	be	slightly	sticky.	Bake	in	greased	pans	one	and	one-quarter
	hours,	in	a	moderate	oven.
	This	is	the	Brown	Bread	of	the	English	bakeries	and	needs
	only	a	brick	oven	to	be	as	good	as	it	is.
	Rye	Bread
	SPONGE
	1	pint	luke	warm	water	1	compressed	yeast	cake
	2	pints	sifted	rye	flour
	Dissolve	yeast	in	the	water	then	add	the	flour	making	it	the
	consistency	of	a	batter.	Allow	to	rise	until	it	is	inclined	to	settle.
	DOUGH
	To	the	sponge	add:
	1	pint	luke	warm	water	3	pints	Gold	Medal	Flour
	1	pint	sifted	rye	flour	2	teaspoons	salt
	Mix	the	dough	thoroughly	a*hd	allow	to	stand	20	minutes.
	Mould	into	loaves	and	place	in	pans.	Allow	to	rise	in	pans	about
	40	minutes	or	until	it	rises	one-third	its	volume.	Bake	in	medium
	oven.	When	taken	from	oven	brush	with	water.
	"Rye'n	Injin."
	1	cup	corn	meal	2	tablespoons	molasses
	3	cups	rye	meal	sifted	1	teaspoon	salt
	4	cups	scalded	milk	1	yeast	cake	dissolved	in
	2	tablespoons	of	water
	Scald	the	corn	meal	with	the	milk,	let	it	cook	for	fifteen
	minutes	;	add	the	molasses	and	salt	and	let	j$	cool.	When	luke
	warm	add	the	dissolved	yeast	cake	and	beat	the	batter
	thoroughly.	Mix	in	the	rye	meal.	Put	into	an	iron
	or	steel	pan,	bake	in	a	moderate	oven	for	two	hours,
	cover	closely	if	there	is	danger	of	browning.
	Boston	Brown	Bread	(Steamed)
	2	cups	rye	meal	1	teaspoon	salt
	1	cup	corn	meal	1	teaspoon	soda
	%	cup	molasses	2	cups	sour	milk
	Mix	and	sift	dry	ingredients,	add	the	sour	milk	and	molasses	;
	pour	into	a	buttered	mould	and	steam	three	hours.	Brown	in
	oven	twenty	minutes.
	Graham	Bread	Steamed
	3	cups	graham	flour
	2	cups	sour	milk
	%	cup	molasses
	1	teaspoon	salt
	1	rounding	teaspoon	soda
	Mix	the	dry	ingredients,	add	the	sour	milk	and	molasses,
	beat	well	and	steam	three	hours	in	one	tall	mould	or	two	coffee
	cans	well	buttered	;	set	in	oven	to	dry	for	fifteen	minutes.
	Christmas	Bread
	Dough	enough	for	one	loaf	%	cup	currants
	1	cup	sugar	1	egg
	Jg	cup	lard	1	teaspoon	mixed	spices
	1	cup	raisins	seeded	%	teaspoon	soda
	Beat	the	sugar,	spices	and	soda	into	the	lard.	Fold	the
	mixture	into	the	dough,	beat	again	slightly	and	cut	into	the
	dough	;	fold	in	the	raisins	and	currants	slightly	floured.	Bake	in
	two	loaves	in	a	moderate	oven.
	French	Bread
	Soften	a	yeast	cake	in	%	cup	of	boiled	water,	cooled	to	a
	lukewarmth,	stir	in	about	%	of	a	cup	of	Gold	Medal	flour,	to	make
	a	kneadable	dough.	When	smooth	and	elastic,	cut	across	the
	top	in	both	directions.	Have	ready	a	pint	of	boiled	water,	cooled
	to	a	lukewarmth.	Into	this	put	the	ball	of	dough.	It	will	sink,
	but	in	fifteen	minutes	will	float,	a	light,	puffy	sponge.	Turn	water
	and	sponge	into	a	mixing	bowl,	add	a	teaspoonful	of	salt	and	5
	cups	of	Gold	Medal	flour	;	stir	together	to	form	dough	stiff	enough
	to	knead,	adding	a	sixth	cup	of	Gold	Medal	flour	if	desired.
	When	the	dough	is	stirred	until	it	does	not	stick,	turn	onto	a
	floured	board	and	knead	fifteen	or	twenty	minutes.	Part	of	this
	time	it	may	be	lifted	as	high	as	the	arms	will	reach	and	dropped
	onto	the	board	with	force.	A	very	little	flour	may	be	used	while
	kneading,	but	if	the	bread	is	properly	mixed	and	handled	it	will
	not	stick	to	hands	or	board.	Cover	dough	and	set	aside	in	a
	temperature	of	about	82	Fahrenheit	until	doubled	in	bulk.
	Then	turn	out	carefully	onto	board,	upper	side	down,	and	cut	into
	halves.	Roll	these	into	two	long	rolls	(	each	will	weigh	a	little
	less	than	a	pound	and	a	half),	place	in	a	French	bread	pan,	press
	down	through	the	center	lengthwise	with	a	round	stick,	rolling	it
	back	and	forth	to	make	a	furrow.	Cover	and	let	stand	to	become
	light.	Bake	about	half	an	hour.	When	nearly	baked,	brush
	surface	with	the	white	of	an	egg	beaten	with	a	tablespoonful	of
	cold	water,	and	return	to	the	oven	;	repeat	the	glazing	if	desired.
	Two	tablespoons	of	cornstarch,	diluted	with	cold	water	and	cooked
	in	a	cup	of	boiling	water,	may	be	used	instead	of	the	egg	;	return
	the	bread	to	the	oven	each	time	after	using	the	paste.	The	starch
	gives	a	soft	crust,	the	egg	the	crisp,	tough	crust	usually	seen	on
	French	Bread.
	Russian	Bread	(for	Three	Loaves)
	Soften	a	cake	of	compressed	yeast	in	half	a	cup	of	scalded
	milk	cooled	to	a	lukewarm	temperature	;	stir	until	evenly	mixed,
	then	add	to	a	pint	of	milk	scalded	and	cooled	to	a	lukewarm	tem-
	perature	;	add	also	3	cups	of	sifted	Gold	Medal	flour,	mix	to
	a	batter,	then	beat	until	perfectly	smooth	;	cover	and	let	stand	in
	a	temperature	of	82	Fahr.	until	very	light	and	puffy	;	add	3
	eggs	and	yolk	of	another	(	bakers	use	saffron	mixed	with	water	and
	strained,	and	fewer	eggs),	half	a	cup	of	sugar,	half	a	cup	of	butter,
	mace,	cinnamon	or	nutmeg,	according	to	taste,	1	teaspoonful
	of	salt,	and	between	6	and	7	cups	of	Gold	Medal	flour	This
	should	be	mixed	to	a	dough	stiffer	than	that	for	buns	or	salad
	rolls.	Then	knead,	pound,	or	toss	it	nearly	half	an	hour,	or	until
	very	elastic,	cover	and	let	stand	in	a	temperature	of	70	Fah.
	until	nearly	doubled	in	bulk.	Divide	it	into	three	parts	for	three
	loaves.	Divide	the	dough	for	each	loaf	into	four	equal	parts,	roll
	these	under	the	fingers	on	the	board	into	strips	about	eighteen
	inches	long,	and	about	half	an	inch	thick	at	the	ends,	gradually
	increasing	to	an	inch	and	a	half	in	the	middle	;	press	the	four	strips
	together	at	one	end,	then	braid	them.	Dispose	on	a	buttered	baking
	sheet.	Cover	and	let	stand	to	become	light.	Bake	from	half
	to	three-fourths	of	an	hour,	according	to	thickness.	When	nearly
	baked	glaze	with	white	of	egg	and	scatter	pounded	loaf	or	cut
	sugar	over	the	surface	;	return	the	bread	to	the	oven	to	set	the
	glaze.
	GOLD	MEDAL	FLQUR	-It's	a	Pastry	Flour	-It's	a	Cake	Flour.


Breakfast	Rolls
	Use	1%	pounds	of	bread	dough,	when	ready	to	shape	into
	loaves.	Make	a	long,	even	roll	and	cut	into	twelfths.	Shape
	with	thumb	and	fingers	into	round	balls;	set	in	an	11x6	inch	pan
	if	liked	without	crust,	or	two	inches	apart	on	a	sheet	if	wanted
	crusty.	Brush	with	butter,	cover	closely	and	let	rise	slowly	for
	thirty	or	forty	minutes.	Then	raise	the	temperature	slightly	for
	another	half	hour.	They	should	more	than	double	their	bulk.
	Bake	in	a	quick	oven	twenty	to	twenty-five	minutes.
	Tea	Biscuit
	cup	scalded	milk
	tablespoon	sugar
	tablespoons	shortening
	\	teaspoon	salt
	1	yeast	cake	dissolved	in
	^	cup	water
	4	cups	Gold	Medal	flour
	Put	the	sugar,	salt	and	shortening	in	a	mixing	bowl,	add
	scalded	milk	;	when	lukewarm	add	dissolved	yeast	cake	;	add	3	cups
	of	flour	slowly,	beating	to	a	light	batter,	let	rise	to	double	the
	bulk	;	add	1	cup	of	flour,	rise	again,	shape	on	moulding	board,
	brush	with	melted	butter,	cover	and	rise	till	light.	Bake	in	a
	quick	oven	from	twenty	to	twenty-five	minutes.
	Tea	Biscuit	with	Potato
	\	cup	hot	riced	potato	1	cup	scalded	milk
	%	cup	butter	\	yeast	cake	in	\	cup	water
	1	teaspoon	sugar	1	egg	white	slightly	beaten
	1	teaspoon	salt	4	cups	Cold	Medal	flour
	If	set	at	10	a.	m.,	it	will	be	ready	to	shape	and	bake	for	tea.
	Beat	together	potato,	butter,	sugar	and	salt.	When	the	milk	is
	lukewarm	add	the	yeast	cake.	When	yeast	is	dissolved	combine
	with	potato	mixture.	Add	part	of	the	flour	slowly,	beating	con-
	stantly,	then	the	white	of	egg,	then	more	flour	until	stiff	enough
	to	knead.	Knead	until	smooth,	return	to	mixing	bowl	and	let
	rise	;	cut	the	sponge	down,	let	rise	the	second	time,	shape	into
	small	biscuits,	let	rise	to	double	the	bulk.	Bake	in	a	quick	oven.
	These	are	excellent	to	use	for	croustades.	Mrs.	Cheney,	Ft.
	Wayne,	III.
	Finger	Rolls
	Make	"Milk	Bread	with	a	Sponge,"	putting	in	a	generous
	measure	of	butter	;	proceed	as	usual,	but	cut	down	twice.	Make
	a	pound	and	a	half	of	dough	into	two	rolls,	cut	each	into	twelfths
	and	make	two	rows	in	a	biscuit	tin,	rise	and	bake	as	before.
	For	Pocket	Books	roll	out	the	same	dough	after	the	second
	cutting	to	less	than	a	half	inch,	spread	thinly	with	butter,	cut	in
	strips	four	or	five	inches	wide,	fold	down	an	inch	or	two	at	one
	end	and	then	over	again,	cut	off	square	and	begin	again,	bake
	separately.
	Folded	rolls	are	cut	from	the	same	sheet	of	buttered	dough
	with	a	two-inch	cutter,	folded	a	trifle	unevenly	and	set	with	edges
	up	three	rows	of	ten	each	in	a	biscuit	tin.
	Salad	Rolls
	I	cup	milk	^	teaspoon	salt
	%	yeast	cake	dissolved	in	%	cup	melted	butter
	%	cup	luke	warm	water	3	cups	sifted	Gold	Medal	flour
	1	tablespoon	sugar	1	egg	white	beaten
	Scald	the	milk;	when	lukewarm	add	the	dissolved	yeast	and
	one-half	the	flour.	Stir	and	beat	the	mixture	until	very	smooth,
	cover	and	let	stand	at	a	temperature	of	84	Fahr.	until	light;
	add	the	beaten	egg	white,	sugar,	salt	and	melted	butter;	work
	in	slowly	balance	of	flour,	turn	the	dough	onto	a	moulding	board,
	knead	until	smooth	and	elastic	to	the	touch;	cover	and	let	rise
	to	double	the	bulk,	pull	off	bits	of	dough,	fold	and	knead	them
	into	balls.	As	they	are	shaped,	set	them	on	a	board	lightly
	dredged	with	flour,	cover	closely	and	let	rise.	With	the	handle
	of	a	wooden	spoon,	bring	down,	nearly	through	the	center	of
	each	ball	as	though	to	divide	it,	brush	with	melted	butter	one	of
	the	cleft	sides	and	press	the	roll	together.	Place	rolls	on	buttered
	pan,	brush	outside	of	each	roll	with	butter,	let	rise.	Bake	for
	twenty	minutes	in	a	hot	oven.	When	nearly	baked	glaze	with
	white	of	egg.
	Bread	Sticks
	Ordinary	bread	dough	can	be	used,	but	that	for	Salad	Rolls
	is	more	easily	shaped	and	gives	crisper	sticks.
	When	the	dough	is	light,	cut	pieces	from	the	side	and	roll
	under	the	hands	to	the	length	of	your	pan	and	the	thickness	of	a
	lead	pencil.	Let	them	rise	until	light,	then	bake	in	a	hot	oven.
	When	nearly	done,	glaze	with	the	white	of	an	egg.
	Vienna	Roll	Mixture
	2	cups	scalded	milk	%	cup	melted	shortening
	1	yeast	cake	dissolved	in	1	teaspoon	salt
	%	cup	lukewarm	water	2	tablespoons	sugar
	6	cups	sifted	Gold	Medal	flour	1	egg
	When	the	milk	is	lukewarm	add	dissolved	yeast	cake	and
	3	cups	of	flour;	beat	the	mixture	between	five	and	ten	minutes
	until	very	smooth	and	light	;	cover,	set	aside	in	a	temperature	of
	84	.	When	light	and	puffy	add	the	egg	well	beaten,	melted
	shortening,	salt	and	sugar	and	work	in	slowly	3	cups	of	flour.
	Turn	onto	moulding	board,	using	the	remainder	of	flour	as	needed.
	Knead	for	fifteen	or	twenty	minutes	or	until	the	dough	ceases
	to	stick	and	is	smooth	and	elastic	to	the	touch.	Cover	and	set
	aside	until	double	in	bulk.
	FRENCH	TWISTS	:	When	the^Hlna^oll	mixture	is
	light,	turn	the	dough	onto	the	moulding	board,	roll	it	out	into
	rectangular	sheet	less	than	one-quarter	inch	thick,	cut	this	into
	strips	seven	inches	wide;	cut	the	strips	into	squares	and	the
	squares	diagonally	into	halves.	This	will	form	pieces	the	shape
	of	a	triangle.	Roll	from	the	side	opposite	the	point	of	triangle
	so	the	point	comes	below,	and	bring	the	ends	of	the	roll	together,
	shaping	like	a	horseshoe.	Place	on	buttered	baking	sheet	some
	distance	apart,	let	stand	until	light.	Bake	in	a	hot	oven	fifteen
	minutes	;	glaze	with	white	of	egg.
	Parker	House	Rolls
	2	cups	scalded	milk	4	tablespoons	butter
	1	teaspoon	salt	1	yeast	cake	dissolved	in	2	ta-
	1	tablespoon	sugar	blespoons	lukewarm	water
	6	cups	Gold	Medal	flour
	Put	the	salt,	sugar	and	butter	in>mixing	bowl,	pour	over
	scalded	milk	;	when	cool	add	dissolved	yeast	cake	and	4	cups	of
	Gold	Medal	flour.	Beat	thoroughly.	When	full	of	bubbles	add
	slowly	two	more	cups	of	flour	;	turn	onto	a	moulding	board,
	dredge	lightly	with	flour,	knead	until	smooth	and	elastic	to	the
	touch.	Return	|o	bowl	and	let	rise	to	twice	its	bulk	;	cut	down,
	let	rise	again	;	turn	onto	moulding	board,	roll	or	pull	out	into	a
	sheet	a	half	inch	thick,	cut	with	pastry	cutter	;	brush	with	melted
	butter,	fold	so	that	the	upper	edge	overlaps	the	under	one,	press
	edges	together.	Let	rise	for	about	an	hour.	Bake	from	fifteen
	to	twenty	minutes	in	a	hot	oven.
	Buns	and	Rusks
	cups	scalded	milk
	cup	butter	and	lard	mixed
	cup	sugar
	%	cup	sifted	potato
	2	yeast	cakes	in	%	cup	water
	3	eggs
	6	cups	Gold	Medal	flour
	Place	sugar,	butter,	salt	and	potato	in	a	mixing	bowl,	add
	scalded	milk	and	mix	well.	When	lukewarm	add	dissolved	yeast
	cake	and	4	cups	of	Gold	Medal	flour,	beat	light
	into	a	batter	;	add	the	eggs	well	beaten,	add	flour
	enough	to	make	a	stiff	dough.	Turn	onto	moulding
	board	well	dusted	with	flour,	knead	till	smooth	and
	GOLD	MEDAL	FLOUR	It's	a	Bread	Flour	It's	a	Biscuit	Flour.
	51


elastic	to	the	touch.	Return	to	mixing	bowl	and	let	rise,	when
	full	of	bubbles	cut	down	and	when	light	again	shape	one-half	the
	'dough	into	small	balls;	place	close	together	in	a	greased	pan,
	raise	slowly	at	first	and	when	very	light	brush	over	with	a	syrup
	made	of	1	tablespoon	cream	and	1	of	sugar	boiled	together	one
	minute.	Currants	or	raisins	may	be	added	or	1	teaspoon	of	cinna-
	mon.	Bake	from	twenty	to	twenty-five	minutes	in	a	hot	oven.
	HOT	CROSS	BUNS	:	Shape	remainder	of	the	dough	into
	small	balls	when	light	;	with	a	sharp	knife	cut	two	gashes	at	right
	angles	on	the	top	or	press	deep	folds	with	a	long	pencil.	When
	nearly	baked	glaze,	dredge	the	cross	with	granulated	sugar,	repeat
	the	glazing	and	dredging	until"	the	cross	is	filled	with	sugar	and
	return	to	the	oven.	Often	cinnamon	is	mixed	with	the	sugar
	used	to	dredge	the	top	of	the	buns.	A	half	cup	of	currants
	could	be	worked	into	the	dough	when	kneading,
	fa-	..
	Lancashire	Tea	Cakes
	ipa	<-..!	5.dal	flour
	-$	cup	butter
	2	cups	milk
	1	yeast	cake	in	%	cup	water
	\	Ib.	currants
	2	ounces	candied	lemon
	2	eggs
	2	tablespoons	^jjar
	A	little*	grated	nutmeg
	Put	the	sugar	and	currants	with	the	flour;	melt	the	butter
	in	the	milk	which	must	be	scalded,	and	when	cool	enough	mix
	with	the	well-beaten	eggs	and	yeast.	Add	the	dry	ingredients,
	beating	all	well,	and	set	away	to	rise.	When	light	put	in	cake
	pans	to	rise	again	to	double	its	bulk.	Bake	in	a	moderately	hot
	oven.	These	are	delicious	when	fresh,	and	equally	good	split	and
	toasted	the	second	day.	Mrs.	W.	S.	Turner,	Ashville,	N.	C.
	Crumpets
	2	cups	scalded	milk	3	tablespoons	melted	butter
	1	teaspoon	sugar	\	yeast	cake
	^	teaspoon	salt	3	cups	Gold	Medal	flour
	Put	in	mixing	bowl	sugar,	salt	and	butter,	add	scalded	milk.
	When	lukewarm	add	the	yeast	cake.	When	yeast	is	thoroughly
	dissolved	add	the	flour	slowly,	beating	constantly.*	Let	the	sponge
	stand	in	a	warm	place	from	two	to	four	hours	or	until	light.	Bake
	in	greased	muffin	rings	on	a	hot	griddle	or	in	patty	pans	in	the
	oven.	In	either	case	fill	the	pans	only	half	full.
	Soft	Kringles
	One-half	pound	dough	from	"Milk	Bread	with	a	Sponge."
	Pound	2	cardamon	seeds	to	a	powder	with	2	good	tablespoons
	sugar	and	work	into	the	dough	with	2	eggs	and	2	tablespoons
	butter;	add	just	enough	flour	to	knead	well.	Roll	into	long
	sticks	and	cut	into	sections,	shape	in	rings,	links	or	pretzels.
	Prune	Kringles
	One-half	pound	dough,	1	tablespoon	each	butter	and	sugar
	kneaded	into	it.	Chop	6	or	8	good	prunes	in	4	tablespoons
	sugar;	chop	first	the	meat	of	3	or	4	of	the	stones	very	fine,
	mix,	shape	the	dough	into	sticks	the	size	of	the	little	finger,	roll
	in	the	prunes,	bake	in	oblong	rings.
	Sugar-Kringles	are	made	in	the	same	way,	substituting	a
	dozen	blanched	and	chopped	almonds	for	the	prunes,	roll	the
	sticks	rather	smaller,	make	oblong	rings	with	one	end	crossing
	at	the	middle	to	the	opposite	side.
	Giffles
	Take	%	pound	Soft	Kringle	dough,	roll	one-quarter	inch
	thick,	cut	in	eight	equal	squares,	put	a	spoonful	of	any	firm	jelly
	near	one	corner,	roll	over	and	over,	stretching	a	little	and	curve
	like	a	Vienna	roll.	When	very	light	glaze	and	bake	ten	minutes
	in	a	hot	oven.
	STRAWBERRY	SHORTCAKE
	2	cupt,	si
	flouF
	1	tablespoon	baking	pow-
	der
	"4	teaspoon	salt
	3	tablespoons	sugar
	4	tablespoons	lard
	2	egg",	yolks,	beaten
	l	/2	to	f:j	cup	milk
	Strawberries	sweetened	to
	taste
	Sift	flour	with	baking	pow-
	der,	salt	and	sugar.	Cut	in	lard
	until	mixture	has	a	fine,	even
	but!)	crumb.	Add	beaten	egg	yolks
	grac.and	enough	milk	to	make	a
	who,	soft	dough.	Turn	onto	lightly-
	lighttfoured	surface	and	knead
	hot	dfently*	for	one-half-minute.	Di-
	used	tide	into	2	parts	and	roll	out
	ach	part	to.	fit	a^p-inch	round
	frits
	m
	-is	baking	powder
	ns	butter
	les	;	cut	and	rub	the
	fingers,	add	the	milk
	a	knife	until	the
	[11	floured	board,	roll
	:utter	and	bake	in	a
	If	two	inch	cutter	is
	4	cups	sifted	Gold	Medal	flour	4	teaspoons	baking	powder
	1	teaspoon	sugar	2	tablespoons	butter
	1	teaspoon	salt	2	cups	milk
	Mix	and	sift	the	dry	ingredients	four	times	;	cut	and	rub	the
	butter,	mix	with	the	cold	milk,	beat	vigorously	for	one	minute	;
	Aop	by	tablespoons	into	hot	iron	gem	pans,	bake	ten	minutes	in
	a	quick	oven.	Excellent	made	with	rye	or	graham	meal.
	Shortcake	No.	1
	2	cups	sifted	Gold	Medal	flour	%	cup	butter
	%	teaspoon	salt	%	cup	milk
	2	teaspoons	baking	powder	1	egg
	Mix	and	sift	the	dry	ingredients	four	tides	;	cut	and	rub	in
	^	-~~~^r	*	ne	butter,	add	the	milk,	lastly	the	beaten	egg.
	Spread	on	a	buttered	biscuit	tin	and	bake	in	a	quick
	oven.	Split	apart	at	edge,	cooling	five	minutes,
	spread	with	softened	butter	and	fill	with	fruit.
	Shortcake	No.	2
	4	cups	Gold	Medal	flour
	1	teaspoon	salt
	4	teaspoons	baking	powder
	!	._,	cup	butter	and	lartl	mKcd
	%	cup	milk
	Mix	and	sift	the	dry	ingredients	;	cut	and	rub	the	shortening
	in,	add	the	milk	;	bake	in	two	long	biscuit	tins,	marking	off	in
	squares	before	baking.	Bake	in	a	quick	oven	until	a	good	brown.
	Use	a	generous	quantity	of	fruit	for	each	layer,	dust	thick	with
	powdered	sugar,	pile	whipped	cream	on	the	top	layer	just	before
	serving.
	If	it	is	wanted	cn'sp	and	short	like	pastry,	the	amount	of
	shortening	is	doubled	and	water	used	to	mix	rather	stiffer	than
	before.	All	butter	makes	it	more	crisp	than	lard.
	Old	Fashioned	Shortcake,	No.	3
	'	.	cups	Gold	Medal	flour	Jg	teaspoon	soda
	\	teaspoon	salt	1	cup	sour	cream
	Mix	and	sift	the	dry	ingredients	four	times	;	add	the	cream
	slowly	;	beat	well	for	two	minutes,	pour	onto	a	hot	buttered	spider
	or	frying	pan,	cover	with	a	flat	tin	and	set	hot	griddle	over.	Be
	careful	not	to	burn.	Turn	in	less	than	ten	minutes.	When	done
	break	in	pieces	and	serve	on	folded	napkin.
	Rich	Shortcake
	2	cups	flour	3	teaspoons	baking	powder
	%	cup	sugar	%	cup	butter
	%	teaspoon	salt	\	cup	milk	1	egg
	Mix	and	sift	dry	ingredients	three	times.	Rub	in	the	butter,
	add	milk	and	beaten	egg.	Bake	in	a	round	buttered	pan.	Bake
	15	minutes.	Split	cake	and	spread	with	a	sweetened	fruit	mixture.
	Add	the	same	mixture	to	top	and	garnish	with	whipped	cream.
	GOLD	MEDAL	FLOUR	It's	a	Cake	Flour	It's	a	Pastry	Flour.
	52


Dumplings	for	Stews
	2	cups	sifted	Gold	Medal	flour	3	teaspoons	baking	powder
	%	teaspoon	salt	1	cup	milk
	Mix	and	sift	the	dry	ingredients	;	mix	with	the	milk	and	drop
	by	spoonfuls	into	the	boiling	stew.	Cover	tight,	cook	for	ten
	minutes.	There	may	be	dropped	on	a	buttered	plate	and	cooked
	in	a	steamer	over	fast	boiling	water.
	Apple	Dumplings,	No.	1
	\	the	rule	for	Shortcake	No.	1	5	or	6	tart	apples
	%	cup	water
	Pare,	core	and	quarter	the	apples;	place	in	a	two	quart
	granite	pan	with	the	water	and	let	cook	slowly	while	preparing
	the	crust.	Roll	the	crust	out	to	exactly	fit	the	pan,	cut	several
	gashes	to	let	out	the	steam,	lay	it	over	the	hot	apples	;	cover
	with	a	deep	pie	plate,	cook	on	top	of	the	stove	for	half	an	hour	;
	set	the	pan	on	a	trivet,	if	necessary,	to	keep	the	apples	from
	burning,	then	lift	the	cover	and	brown	the	crust	in	a	hot	oven.
	Invert	en	a	large	plate	and	serve	with	brown	sugar	sauce	or	hard
	sauce.	This	is	excellent	also	steamed	for	forty	minutes.
	Apple	Dumplings,	No.	2
	The	rule	for	Shortcake	No.	2	4	tablespoons	sugar
	3	large	apples	1	tablespoon	butter
	Roll	the	dough	into	a	sheet	and	cut	in	five	inch	squares.
	Core	and	halve	the	apples.	Fold	each	piece	of	apple	in	a	square
	of	paste,	bringing	the	corners	to	the	core.	Turn	dumplings
	upside	down	in	a	well	buttered	dripping	pan.	Dot	with	bits	of
	butter,	sprinkle	with	sugar.	Set	the	pan	in	a	quick	oven	and
	after	ten	minutes	pour	on	boiling	water	to	half	cover.	Baste	often
	and	bake	about	thirty	minutes	in	a	moderate	oven.	Serve	with
	cream	or	the	syrup	from	the	pan.
	Apple	Cake
	The	rule	for	Shortcake	No.	2	2	tablespoons	sugar
	4	or	5	sour	apples	%	teaspoon	cinnamon
	Pare	and	core	and	cut	apples	into	eighths.	Lay	the	pieces
	closely	in	rows	the	long	way	of	the	biscuit	pan.	Mix	sugar	and
	cinnamon	and	sift	over	the	apples.	Roll	shortcake	paste	to
	exactly	fit	the	pan,	cover	the	apples	and	bake	in	a	quick	oven	for
	thirty	minutes.	Serve	with	hard	sauce	or	with	cream.
	Peach	Cobbler
	Rule	for	Shortcake	No.	2	1	qt.	peaches
	2	cups	sugar
	Pare	and	stone	the	peaches	:	fill	a	granite	baking	dish	one-
	half	full,	add	the	sugar;	roll	the	shortcake	paste	to	exactly	fit	the
	pan,	cut	two	or	three	gashes	to	allow	steam	to	escape;	cover	the
	fruit	and	bake	for	an	hour	or	longer,	or	until	the	peaches	show	a
	dark	red	color.	Cool	and	serve	with	sugar	and	cream.
	Peach	Dumpling*
	Make	one-half	the	rule	for	Shortcakp	N'o.	1,	roll	out	one
	inch	thick,	cut	three	inch	rounds	and	make	a	large	hollow	in	the
	biscuit	with	a	cup,	leaving	just	the	rim	around	the	edge,	fill	with
	fresh	peaches	cut	in	quarters,	or	nice	cannr	J	peaches	;	sprinkle
	white	sugar	over	the	top	enough	to	season	well,	set	the	dump-
	lings	in	a	pan	and	bake	thirty	minutes	in	a	moderate	oven	;	tc-V
	minutes	before	taking	out	pour	over	1	pint	boiling	hot	syrup	(use
	the	juice	from	the	can)	and	baste	twice,	increase	the	heat	to
	glaze	the	dumplings;	if	they	brown	a	little,	all	the	better.
	One	Egg	Muffins
	%	cups	Gold	Medal	flour
	Corn	Muffins,	No.	1
	1	tablespoon	sugar
	3	teaspoons	baking	powder
	%	teaspoon	salt
	1	egg
	1	cup	milk
	1	tablespoon	melted	butter
	Measure,	mix	and	sift	the	dry	ingredients;	add	the	milk,
	beaten	egg	and	melted	butter;	tjeat	vigorously.	Half	fill	well
	greased	muffin	tins	and	bake	in	a	hot	oven	from	twenty	to	twenty-
	live	minutes.
	?	cup	corn	meal
	1%	cups	Gold	Medal	flour
	1	cup	milk
	2	eggs
	1	tablespoon	butter
	2	tablespoons	sugar
	4	teaspoons	baking	powder
	Mix	and	sift	the	dry	ingredients,	add	the	milk,	beaten	eggs
	and	melted	butter	;	beat	vigorously.	Half	fill	well	greased	muffin
	pans	and	bake	in	a	hot	oven	twenty	to	twenty-five	minutes.
	Corn	Muffins,	No.	2
	One	cup	corn	meal,	2	tablespoons	sugar,	1	teaspoon	salt,
	1	even	tablespoon	butter,	5	cqps	boiling	water.	At	night	mix
	the	meal,	salt,	sugar	in	top	of	double	boiler;	add	the	boiling
	water	and	butter	and	cook	one	hour.	Turn	into	a	mixing	bowl
	and	pour	over	it	%	cup	water	to	keep	a	crust	from	forming.	In
	the	morning	beat	it	up	soft	and	smooth,	mix	I3g	cups	fine	yellow
	corn	flour,	\\	cups	Gold	Medal	flour,	2	even	teaspoons	bak-
	ing	powder	and	stir	into	the	mixture.	Add	1	egg	well	beaten,
	bake	in	iron	gem	pans	in	a	hot	oven;	or,	in	the	morning	ail.
	1	cup	each	of	corn,	rye	and	wheat	flour;	or,	1'^corn,	1	gra-'irn
	\	cup	wheat	flour.	These	are	good	enough-	w>	-p./;,	for	the	tt-j
	trouble	of	cooking	the	evening	befofe	using.
	Loaf	Corn	Bread
	2	cups	yellow	meal
	2	cups	GoUrlfedal	flour
	1	teaspoon	salt
	4	teaspoons	baking	powder
	1	tablespoon	sugar
	3	eggs	w
	2	cups	milk
	3	tablespooifc	melted	butter
	Measure,	mix	and	sift	the	dry	ingredients,	add	milk,	eggs
	well	beaten	and	melted	butter.	Beat	long	and	hard.	Bake	in	a
	large	round	loaf	in	a	moderate	oven.
	Togus	Muffins
	13^	cups	corn,	meal
	%	cup	Gol'd"Medal	flour
	1	teaspoon	soda
	1	cup	corn	meal
	2	tablespoons.hominy
	1	tablespoon	outter
	J$	tea.s>>obA	salt
	%	teaspoon	salt
	1	cup	sweet	milk
	1	cup	sour	milk
	%	cup	molasses
	Mix	and	sift	the	dry	ingredients,	add	the	milk	and	molasses,
	beat	thoroughly	;	pour	in	well	greased	muffin	cups	and	steam	for
	two	hours.
	White	Corn	Bread
	4	cups	white	corn	meal	2	cups	sour	milk
	1	tablespoon	incited	butter	1	teaspoon	soda
	1	teaspoon	salt	3	eggs
	Scald	the	corn	meal	with	boiling	water.	The	meal	must	be
	moistened	but	not	wet.	Add	to	this	butter	and	salt,	eggs	well
	beaten	and	the	sour	milk.	Beat	until	smooth.	Dissolve	soda	in
	a	tablespoon	of	the	boiling	water	and	stir	into	the	mixture.	Turn
	into	a	greased	pan	and	bake	in	a	moderate	oven	forty-five	minutes.
	Corn	and	Rice	Cakes
	2	cups	white	corn	meal	3	eggs
	1	cup	boiled	rice	2	cups	milk
	1	teaspoon	salt	2	tablespoons	melted	butter
	1	tablespoon	Gold	Medal	flour	3	teaspoons	baking	powder
	Mix	the	dry	ingredients,	add	t'ue	milk	slowly	;	beat	in	the
	rice,	add	the	eggs*	well	beaten,	the	melted	butter,	beat	thoroughly.
	Bake	in	greased	muffin	pans	for	twenty	minutes.
	JH&miny	and	Corn	Meal	Cakes
	2	tablespoons	sugar
	2	teaspoons	baking	powder
	Jg	cup	boiling	water
	1	cup	scalded	milk
	2	eggs
	Mix	hominy	and	salt	and	butter,	add	boiling	water	and	cook
	in	double	boiler	until	all	the	water	is	absorbed.	Scald	the	corn
	meal	with	the	milk,	add	sugar	and	hominy	;	cool	the	mixture	and
	add	the	eggs,	yolks	and	whites	beaten	separately,	and	the	baking
	powder.	Bake	in	buttered	gem	pans	for	twenty	minutes.
	Corn	Cake	with	Suet
	1	cup	corn	meal	\	teaspoon	soda
	1	cup	Gold	Medal	flour	%	cup	chopped	suet
	Jg	teaspoon	salt	i	2	cups	sour	milk
	Mix	and	sifr	ine	dry	ingredients,	add	suet	and
	the	sour	milk.	Beat	well	and	bake	in	a	moderate
	oven	one-half	hour.	May	be	eaten	with	syrup	hut	is
	recommended	only	for	zero	weather.
	GOLD	MEDAL	FLOUR	It's	a	Biscuit	Flour	It's	a	Bread	Flour.
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