TRANSCRIBER’S NOTE
Italic text is denoted by _underscores_.
Bold text is denoted by =equals signs=.
Some minor changes to the text are noted at the end of the book.
There was not a Table of Contents in the original book. One is
provided here for the modern reader.
_Foreword_
_How to Use This Book_
The Art of Cooking 7
Bread 8
Beverages 12
Cake 16
Candy 20
Cereals 26
Cheese 28
Soup 32
Vegetables 38
Biscuits, Muffins, Quick Breads 44
Cookies, Gingerbread, and Doughnuts 48
Sandwiches 55
Salads 59
Pies, Dumplings, Tarts 63
Puddings 69
Sauces 74
Sauces For Desserts 77
Mayonnaise Dressing 79
Icings 81
Veal 85
Methods of Cooking Meats 86
Beef 88
Stews 91
Chowders 92
Mutton and Lamb 94
Sweetbreads, Tongues, Etc. 97
Pork 99
Shellfish 103
Fish 108
Chilled Desserts 119
Poultry and Game 128
Preserves 137
Eggs 146
Kitchen Utensils 153
Table Etiquette 154
Kitchen Economy 155
Fasting and Abstaining 157
The Cook’s Dictionary 158
Index 160
[Illustration:
MOLLY GAVIN’S
OWN
COOK BOOK]
_MOLLY GAVIN’S OWN COOKBOOK_
Compiled by MOLLY GAVIN, author of “FOOD FOR CHILDREN,” “FISH DAYS AND
FAST DAYS,” and numerous other books and booklets, and cooking and home
economics counsellor to hundreds of thousands of women through her
weekly and monthly columns in leading Catholic newspapers and magazines
throughout the United States and Canada.
THE GRIMES COMPANY
_Publishers_
National Press Building
Washington, D. C.
Copyright 1927
THE GRIMES COMPANY
_FOREWORD_
This is perhaps the first complete cookbook of its kind ever published.
There are many others intended for the general public; but, as far as I
have been able to determine, this is the first compiled primarily for
Catholic women.
In assembling the cooking information that follows I had Catholic women
in mind principally for the reason that they have to consider fast and
abstinence regulations which our non-Catholic sisters naturally do not
observe. Kitchen problems of Catholic women differ in many respects
from the problems of women outside the Church. This fact has been so
impressed upon me in recent years by hundreds of mothers, priests’
housekeepers and nuns who have been writing to me for cooking advice
that I have decided to be of greater assistance to them, if possible.
When I suggested a complete cookbook thousands of these women assured
me it was exactly what they wanted. Other thousands had previously
asked for detailed help in permanent form.
This cookbook is the answer to their requests. Herein I am giving to
them a collection of accurate, practical, and inexpensive recipes.
With the cooperation of the publishers these have been printed in
convenient form in a volume that will open easily and lay flat so that
the cook may follow the table of ingredients and instructions without
experiencing the usual cookbook difficulty of exasperatingly fumbling
to keep the page she wants in place while her hands are full of dough.
Another feature is that more than 300 pages of recipes have been
arranged in actually half that number—a convenience and saving which I
believe will meet with the favor of my readers.
This book is complete in itself, but as in every other phase of life,
something new is always developing, so it is with cooking. New short
cuts are being constantly devised, new savings are being hit upon. To
keep in touch with the latest in cooking, may I suggest in conclusion
that my readers follow the cooking columns which I conduct in the
leading Catholic newspapers and magazines? Through these columns I
am able to provide a direct and personal advice service to women who
desire personal help with their kitchen problems.
MOLLY GAVIN.
_How to Use This Book_
In compiling this book the author has made no attempt at an
alphabetical arrangement. Instead she has grouped recipes, menus, hints
and helpful matter into the divisions and departments in which one
naturally would expect to find them listed. Thus, under the general
heading “Meats” she offers a variety of recipes for the preparation of
chicken, beef, pork, mutton and game; while under “Bread” she presents
a wide choice of recipes for biscuits, rolls, etc.
Realizing, however, that the busy cook usually wants a recipe in a
hurry, a simpler and more direct method of telling her exactly where
to find what she wants is provided at the end of the book in the
alphabetical index. All the reader has to do is to turn to the index
for the number of the page on which the recipe she desires may be found.
A table of the abbreviations used throughout the book follows:
c = cup
tsp = teaspoon
tbp = tablespoon
hr = hour
pt = pint
qt = quart
min = minute
oz = ounces
db = double boiler
bp = baking powder
temp = temperature
fc = food chopper
° = degrees
F = Fahrenheit
sq = squares
lbs = pounds
″ = inches
To insure good results from the use of this book these rules are
essential:
1. Be sure you understand the recipe you are using.
2. Be careful and accurate in your measurements.
3. Thoroughly blend or mix your ingredients.
4. Give careful attention to proper temperatures in mixing and cooking.
5. Follow recipes exactly.
6. Always use level measurements. For accuracy the standard half-pint
measuring cup is recommended.
7. Equip your kitchen with proper utensils. They pay for themselves
many times over in the long run.
_Molly Gavin’s Own Cook Book_
THE ART OF COOKING
Cooking is an art, a science—and an accomplishment of which any woman
who is proficient at it might well be proud. For centuries people have
been jesting to the effect that “the way to a man’s heart is through
his stomach,” and that “armies move on their stomachs,” all of which is
true. Truer than the jesters imagine! Cooking can not and should not be
taken too lightly. We have to eat to live, and it is a well-established
fact that the length of our span of life depends to a great extent upon
the food we eat.
The Catholic mother who is a good cook is one of God’s greatest
blessings to the human race. She knows that to serve God well her
family has to enjoy good health. She knows likewise that good health
is largely a consequence of appetizing and nourishing meals. She knows
that healthy youngsters are happy youngsters. Good food she gives them,
and good food she tells and shows them how to prepare as they grow
old enough to be of help to her and to themselves. Wise indeed is the
mother who lets her daughters putter around the kitchen preparing candy
and other dainties, for girls who learn to love to cook learn early in
life an art that can be taught with greatest success only in the home.
Girls who can cook need never fear for their future; it is assured once
they learn that wielding an effective mixing spoon is infinitely more
profitable than fingering a lipstick.
The good nun who can plan and cook appetizing meals economically is
a valued member of any community. Convents, hospitals, orphanages,
schools and other institutions depend upon such women even more than
upon a superior, in many instances, for their success.
The thoughtful and helpful priest’s housekeeper is the woman who can
cook delectable meals in a number of delightful ways. Monotony in any
line is a curse; monotony in cooking and serving the same old dishes in
the same old way week after week and year after year is an affliction
that should be visited on no rectory. The thoughtful cook will serve
the priests in the rectory in which she is employed a variety of foods
that will keep them toned up in body and in mind, that they might
better be able to serve the God to Whom they have dedicated their lives.
In the pages that follow, I trust, mothers, nuns and priests’
housekeepers will find the help I intended when starting this
undertaking. Here and there throughout the book I have inserted little
thoughts, little reflections that have helped me over the rough spots
of home-making and I hope they will also be of some value to my reader
friends. None of us is in high spirits all of the time. All of us have
our “blue days,” times when everything we undertake seems to go wrong.
These hints and reflections are intended for just such times. May they
and the recipes be all my friends are looking for, and all that I
intended, when writing, that they should be.
BREAD
YEAST BREAD
Bread when spread with butter is rendered a perfect food. Wheat flour
is best for making bread; it contains just enough gluten to make a
light loaf. Buy a good grade of flour. Never use pastry flour except
when specified in a recipe. If uncertain as to whether you have bread
or pastry flour, take some in your hand and squeeze it together; good
bread flour will not hold together when you loosen your hand; pastry
flour will hold together. Always sift flour before measuring.
When milk or potato water is used, it makes the bread more nutritious
and it does not go stale so rapidly; milk and water combined together
can be used, or just water. Milk should always be scalded and then
allowed to become lukewarm. Evaporated milk or powdered milk may be
used when fresh milk is difficult to obtain.
Butter or lard makes the bread more tender; sugar gives flavor and
helps hasten the fermentation of the yeast; salt brings out the flavor
of the bread.
Compressed yeast is generally used; liquid yeast is made at home; dry
yeast is sometimes used. The liquids should always be lukewarm; when
too hot they kill the yeast. Good bread is obtained by proper handling
of ingredients and dough. If allowed to get too light before it is put
into the oven it will be sour. Ingredients should be thoroughly mixed
with the hands or with a mixer. Two risings are enough. The first
kneading distributes the yeast thoroughly; second kneading breaks the
bubbles and distributes the gas evenly throughout the dough. Do not
knead dough too stiff, but only until it has a silky smoothness (about
20 mins). A bread pan of Russian Iron is the best (4″ deep, 4½″ wide
and 10″ long). If new, it should be baked blue in the oven before
using. Bread should be baked in a hot oven. It should rise the first
15 mins. in the oven; brown the next 20 mins; heat reduced and finish
baking the next 15 mins; it is done when it leaves the sides of the
pan. When placing more than one loaf in a pan brush between them with
melted butter or lard. To make a darker crust, brush top of loaf with
milk or butter. Melted butter brushed over top of bread just before
taking it from the oven will give a tender crust. Remove bread from
pans when baked and place it so the air will circulate under it. Let it
cool well before putting it in the breadbox. Keep breadbox sweet and
clean by washing and airing it before you put in a new baking. Do not
wrap cloth around bread as it may give an unwholesome taste.
WHITE BREAD
1 c scalded milk, 1 c boiling water, 2½ tsp salt, 1 tbp lard, 1
tbp butter, 2 tbp sugar; 1 yeast cake dissolved in ¼ c lukewarm
water; 6 c sifted flour.
Place sugar, butter, lard and salt in bread pan; pour on boiling milk
and water (2 c water can be used instead of milk and water if desired);
mix together; let stand until lukewarm. Dissolve 1 yeast cake in ¼ c
lukewarm water; add to other liquid when lukewarm; sift in 5 c flour;
mix well; place on floured board; knead until smooth and elastic;
return to bread pan; cover with clean cloth; set in warm place to rise
(70 F) for 2 hr or until light; then knead well and again place in
pan, covering as before, and set for another rising of 1 hr; then form
gently into loaves or rolls; place in greased baking pans, brush with
melted butter, cover with wax paper or clean cloth and let stand for 1
hr, or until even with top of pan, and then bake. When let rise over
night ¼ yeast cake can be used. This amount makes 1 loaf and 1 pan of
biscuits.
BREAD WITH SPONGE
SPONGE: 1 pt water, ½ compressed yeast cake, 1 qt sifted flour.
Set sponge late in evening by dissolving yeast cake in lukewarm water,
or milk; add the flour; mix until sponge is smooth; cover well and
set in a warm place (65 F) over night. In the morning add to sponge
following ingredients:
1 pt. lukewarm water, 2 tsp salt, 2 tbp sugar, 2 tbp melted lard,
2 qts flour.
Mix sponge until ingredients are dissolved and batter smooth; add flour
and knead until smooth; let dough rise about 1 hr or until light; knead
and make into loaves; cover with clean cloth and let rise; then place
in moderate oven; bake until bread leaves sides of pan or about 45 min.
WHOLE WHEAT BREAD
Follow directions for White Bread but instead of 6 c white flour use 5 c
whole wheat flour and ⅓ c molasses instead of sugar and no butter or
lard.
RYE BREAD
Follow directions for White Bread but instead of 6 c white flour allow
3 c white flour and 2½ c rye flour and ⅓ c molasses instead of sugar.
GRAHAM BREAD
Follow directions for White Bread but instead of 6 c of white flour use
3 c white flour and 3 c graham flour; ⅓ c molasses instead of sugar and
no butter or lard.
ROLLED OATS BREAD
Follow directions for White Bread but instead of 6 c white flour use 5 c
white flour and 1 c rolled oats; ½ c molasses instead of sugar, and
no lard.
CARAWAY BREAD
Follow directions for White Bread but instead of 6 c white flour use 1 c
white flour and 5 c rye flour; after first rising add ½ tbp caraway
seeds and knead in well.
CURRANT OR RAISIN BREAD
Follow directions for White Bread; after first rising add ½ c washed,
cleaned and dried currants or raisins.
POTATO BREAD
1 c potatoes cooked and mashed, ⅓ c liquid, 1¼ tsp salt, 1 tbp
sugar, 2½ c flour; ½ cake compressed yeast.
Follow directions for White Bread.
COFFEE CAKE
½ c milk, 3 tbp lard, 2 tbp sugar, 1 tsp salt, 1 yeast cake, 2
tbp lukewarm water, 2 to 2½ c flour, 1 egg, ⅓ c brown sugar.
Heat milk and add lard, sugar and salt; when lukewarm add yeast cake
dissolved in lukewarm water; add ¾ c flour and beat thoroughly; cover
and set in warm place to rise for 1 hr; add beaten egg, brown sugar
and enough flour to make a firm dough; knead on slightly floured board
until smooth and elastic; cover and set in warm place to rise until
double in bulk; knead again; pat dough into greased pan to ½ inch
thickness; cover and set in warm place to rise until light; brush top
with melted lard or butter; sprinkle with 1 tsp cinnamon and 2 tbp
brown sugar; bake in hot oven over 18 min. Currants, raisins or nuts
can be added just before last kneading if desired.
BISCUITS
Follow recipe for White Bread. Biscuits can be shaped in many ways.
It is better to make them small than large as they are then more
attractive. Bake 20 or 25 min in hot oven.
HOME-MADE YEAST
Boil 2 oz best hops in 4 qt water ½ hr; strain and let cool until
lukewarm; place in earthen bowl and add ½ c salt and ½ c brown sugar;
beat up 1 qt of flour with some of the liquor; mix all together and
let stand for 3 days; add 6 medium-sized potatoes (boiled and mashed
through a colander); let stand a day, then strain and bottle and it is
ready for use. Before using shake bottle up well. Will keep in cool
place 2 months. ⅔ c of this yeast will make 4 loaves of bread.
DRY YEAST
Is made by mixing cornmeal that has been sifted and dried into the
Home-Made Yeast; kneading well until it can be rolled out on floured
board; then cut into cakes; dry thoroughly in the shade; keep in a real
dry place.
BREAKFAST ROLLS
Use 1½ lbs 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 11×6-inch pan if liked without crust, or
2 inches apart on a sheet if wanted crusty; brush with butter; cover
closely and let rise slowly for 40 min; then raise temperature slightly
for another half hour; should more than double their bulk. Bake in
quick oven 25 min.
TEA BISCUIT WITH POTATO
¾ c hot riced potato, ¼ c butter, 1 tsp sugar, 1 tsp salt, 1 c
scalded milk, ½ yeast cake in ½ c water, 1 egg white slightly
beaten, 4 c flour.
If set at 10 a. m., will be ready to shape and bake for tea. Beat
together potato, butter, sugar and salt; when milk is lukewarm add
yeast cake; when yeast is dissolved combine with potato mixture; add
part of flour slowly, beating constantly, then white of egg; more flour
until stiff enough to knead; knead until smooth; return to mixing bowl
and let rise; cut sponge down; let rise second time; shape into small
biscuits; let rise to double the bulk; bake in quick oven.
SALAD ROLLS
1 c milk, ½ yeast cake dissolved in ¼ c lukewarm water, 1 tbp
sugar, ½ tsp salt, ½ c melted butter, 3 c sifted flour, 1 egg
white beaten.
Scald milk; when lukewarm add dissolved yeast and ½ flour; stir and
beat mixture until very smooth, cover and let stand at temperature of
84° F or until light; add beaten egg white, sugar, salt and melted
butter; work in slowly balance of flour; turn dough onto moulding
board; knead until smooth and elastic to 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 board lightly dredged with
flour, cover closely and let rise; with 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 on buttered pan; brush outside of each roll with
butter; let rise; bake for 20 min in hot oven; when nearly baked glaze
with white of egg.
TEA BISCUIT
1 c scalded milk, 1 tbp sugar, 2 tbp shortening, ½ tsp salt, 1
yeast cake dissolved in ½ c water, 4 c flour.
Put sugar, salt and shortening in mixing bowl; add scalded milk; when
lukewarm add dissolved yeast cake; add 3 c flour slowly, beating to
light batter; let rise to double bulk; add 1 c flour; rise again; shape
on moulding board, brush with melted butter; cover and rise till light.
Bake in quick oven 22 min.
FINGER ROLLS
Make “Bread with a Sponge,” putting in generous measure of butter;
proceed as usual; make 1½ lb of dough into 2 rolls; cut each into
twelfths and make 2 rows in a biscuit tin, rise and bake as before.
BREAD STICKS
Ordinary bread dough can be used, but that for Salad Rolls is more
easily shaped and gives crisper sticks.
When dough is light, cut pieces from side and roll under hands to
length of your pan and thickness of a lead pencil; let them rise until
light; then bake in hot oven. When nearly done, glaze with white of egg.
VIENNA ROLL MIXTURE
2 c scalded milk; 1 yeast cake dissolved in ½ c lukewarm water; 6
c sifted flour; ¼ c melted shortening; 1 tsp salt; 2 tbp sugar; 1
egg.
When milk is lukewarm add dissolved yeast cake and 3 c of flour; beat
mixture; cover, set aside in a temp. of 84°; when light and puffy add
egg well beaten, melted shortening, salt and sugar; work in slowly 3 c
flour; turn onto moulding board, using remainder of flour as needed;
knead for 15 min; cover and set aside until double bulk.
FRENCH TWISTS
When the Vienna Roll mixture is light, turn dough on moulding board;
roll out into rectangular sheet less than ¼ in thick; cut into strips
7 in wide; cut strips into squares, and the squares diagonally into
halves. This will form pieces the shape of a triangle. Roll from
opposite point of triangle so point comes below, and bring ends of roll
together, shaping like horseshoe; place on buttered baking sheet some
distance apart, let stand until light; bake in hot oven 15 min; glaze
with white of egg.
PARKER HOUSE ROLLS
2 c scalded milk; 1 tsp salt; 1 tbp sugar; 4 tbp butter; 1 yeast
cake dissolved in 2 tbp lukewarm water; 6 c flour.
Put salt, sugar and butter in mixing bowl; pour over scalded milk; when
cool add dissolved yeast cake and 4 c of flour; beat thoroughly;
when full of bubbles add slowly 2 c flour; turn on moulding board;
dredge lightly with flour, knead until smooth and elastic to touch;
return to bowl and let rise to twice its bulk; cut down, let rise
again; turn on moulding board; roll or pull out into a sheet ½″ thick;
cut with pastry cutter; brush with melted butter, fold so upper edge
overlaps under one, press edges together; let rise for about 1 hr; bake
18 min in hot oven.
HOT CROSS BUNS
1 c scalded milk; ¼ c sugar; 2 tbp butter; ½ tsp salt; ½ yeast
cake dissolved in ¼ c lukewarm water; ¾ tsp cinnamon; 3 c flour;
1 egg; ¼ c raisins stoned and quartered, or ¼ c currants.
Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast
cake, cinnamon, flour and egg well beaten; when thoroughly mixed, add
raisins, cover and let rise over night. In morning, shape in forms of
large biscuits, place in pan 1 in apart; let rise; brush over with
beaten egg and bake 20 min; cool, and with frosting make a cross on top
of each bun, or just before placing in oven make a mark of a cross with
the handle of a wooden spoon and brush one side of cleft with melted
butter or lard.
BEVERAGES
Tea is rich in protein, but taken as a drink acts as a stimulant. The
nutriment is gained from sugar and milk served with it. The stimulating
property of tea is due to theine, together with an essential oil; it
contains an astringent tannin.
It acts on the nervous system when taken to excess and produces
sleeplessness.
Children should not be allowed to drink tea. It is a valuable stimulant
for the aged.
Freshly boiled water should be used for making tea. Tea should always
be steeped, never boiled. Long steeping destroys the delicate flavor by
developing a larger amount of tannic acid.
Avoid second steeping of leaves with addition of a few fresh ones. If
this is done, so large an amount of tannin is extracted that various
ills are apt to follow.
TEA
3 tsp tea; 2 c boiling water; scald teapot; put in tea, either loosely
or in tea ball, and pour on boiling water; let stand on back of range
or in a warm place 5 min; strain and serve immediately, with or without
sugar and milk.
VARIATIONS IN SERVING
Rub entire surface of piece of loaf sugar over the rind of a lemon
which has been washed and wiped until dry. Store in a glass jar and use
to sweeten and flavor tea.
A slice of lemon placed on saucer by side of cup and squeezed in the
tea just before drinking it. A clove or two to a cup of tea gives a
pleasing taste.
ICED TEA
Follow recipe for making tea; strain into glasses ⅓ full of cracked
ice; sweeten to taste, and allow one slice lemon to each glass of
tea. Mint or spearmint leaves in each glass into which the hot tea is
strained gives a delicious taste.
COFFEE
The stimulating property of coffee is due to the alkaloid caffeine,
together with an essential oil. It also contains an astringent. A cup
of coffee with breakfast serves as a mild stimulant for an adult, but
should never be found in the diet of a child or dyspeptic. Coffee taken
in moderation quickens the action of the heart, acts directly upon the
nervous system, and assists gastric digestion. Fatigue of body and mind
are much lessened by moderate use of coffee. Coffee should not be taken
on an empty stomach and should be taken in moderation. Its excessive
use means palpitation of the heart, tremor, insomnia and nervous
prostration.
Coffee should be bought for family use in small quantities, freshly
roasted and ground. If not bought in air-tight cans, with tight-fitting
cover or glass jar, it should be emptied into canister as soon as
brought from grocers.
For filtered or percolated coffee it should be ground fine. For boiled,
coarse or medium.
Put sugar and cream in cup before hot coffee. There will be a
perceptible difference if cream is added last. If cream is not
obtainable, scalded milk may be substituted, or part milk and part
cream may be used.
Always clean, scald and air coffee pot.
The spout of pot should be covered or stuffed with soft paper to
prevent escape of fragrant aroma.
Egg shells may be saved and used for clearing coffee. Three egg shells
are sufficient to effect clearing where one cup of ground coffee is
used.
Coffee served with whipped cream is called Vienna Coffee; with scalded
milk in equal proportions, Cafe au Lait.
Strain coffee remaining from breakfast, sweeten to taste and chill.
Dilute with cream or milk.
BOILED COFFEE
1 c ground coffee; 1 whole egg or egg white; 1 c cold water; 6 c
boiling water.
Mix coffee, egg and ½ c cold water, add boiling water, boil hard 5 min;
set on back of range, add other ½ c cold water, let stand 5 min, serve
with hot milk, cream and sugar. 6 c of cold water can be used instead
of boiling water.
COFFEE
1 c coffee; 6 c cold water.
Put coffee in cheese cloth bag; tie, allowing room for coffee to swell;
place in coffee pot; cover with cold water; boil 10 min; remove bag;
let stand 2 min on back of range; serve with hot milk, sugar and cream.
FRENCH COFFEE
1 c finely ground or powdered coffee; 6 c boiling water.
Place coffee in strainer or double cheese cloth bag, add boiling water
gradually, and refilter, if liked very strong.
ICED COFFEE
Add hot milk to black coffee, flavor with vanilla and sweeten to taste;
chill; serve in glasses with 1 tbp chopped ice in each glass.
BLACK COFFEE
Allow 2 tbp coffee to 1 c boiling water. Follow directions for boiled
coffee.
HOT CHOCOLATE
2 oz chocolate; few grains salt; 1 tsp cornstarch; ¼ c boiling
water; 1 qt milk; ⅓ c sugar.
Mix sugar and cornstarch until smooth with ½ c cold milk; scald
remaining milk in db; add mixture and cook 10 min, stirring until
slightly thickened; melt chocolate over hot water; add gradually
boiling water and salt; stir in milk mixture and beat until frothy,
using an egg beater, thus preventing scum. Serve with whipped cream. If
a thinner drink is desired, omit cornstarch.
ICED COCOA
¼ c cocoa; ¾ c granulated sugar; 2 c boiling water; 2 c ice cold
milk.
Stir cocoa and sugar together; add boiling water; stir until boiling;
boil 3 min; set aside to chill; when ready to serve stir in milk.
CREAMY COCOA
Stir together in saucepan ½ c flour, ½ c sugar and ½ tsp salt; add
gradually 1 qt boiling water; let mixture boil 5 min, stirring
constantly; remove from fire, add qt scalded milk and serve. If
desired, a spoon of whipped cream may be put in each cup before filling
with cocoa.
COCOA SYRUP
1 c cocoa; 2 c sugar; 1½ c boiling water.
Mix cocoa and sugar thoroughly; add slowly sufficient water to make a
smooth paste; then add the remainder; boil all together for 4 min and
put away in a bottle or jar.
(Larger quantities can be mixed, as it keeps indefinitely and can be
used as cocoa sauce for ice creams, and is a quick way of making cocoa
by adding scalded milk.)
EGGNOG
Beat 1 egg thoroughly; add 2 tsp sugar and beat until well mixed; then
add enough cocoa syrup to make mixture dark brown; stir in 1¾ c milk
gradually. If vanilla ice cream is available, it is very good beaten
into it.
HOT CHOCOLATE
2 oz chocolate; ⅓ c sugar; few grains salt; 1 qt boiling water; 1
small can evaporated milk.
Melt chocolate over hot water; add sugar and salt; add gradually
boiling water; let boil 5 min; stir in milk, reheat and beat with egg
beater until frothy.
RECEPTION COCOA
Make same as breakfast cocoa; serve in place of hot chocolate at
afternoon teas or receptions, accompanied by whipped cream, sweetened
and flavored with vanilla. Flavor cocoa with ½ tsp vanilla or ¼
tsp cinnamon. To offer variety, in place of whipped cream, use 1
marshmallow to each cup, pouring cocoa over it. The cheapest grade must
be used, as the more expensive ones do not melt.
RUSSIAN CHOCOLATE
2 or 3 tbp cocoa syrup; ¾ c strong coffee; 2 tbp whipped cream; ¾
c milk; cracked ice.
Pour milk and syrup in shaker (or milk bottle); add cracked ice
generously; shake well; pour in coffee; shake hard and serve
immediately, topping each glass with whipped cream.
BREAKFAST COCOA
1½ tbp cocoa; 2 tbp sugar; 2 c boiling water; 2 c milk; few
grains salt.
Scald milk; mix cocoa, sugar and salt, add ½ c boiling water to make
smooth paste; add remaining water and boil 5 min; turn into scalded
milk; beat with an egg beater until a froth forms.
BREAKFAST COCOA
4 tbp cocoa; 2½ c boiling water; ½ c condensed milk; few grains
salt.
Mix 4 tbp cocoa with 1 c boiling water; boil 2 min; add 1½ c boiling
water which has been mixed with ½ c condensed milk and few grains salt;
bring to boiling point and serve with or without whipped cream; if
condensed milk has not been sweetened, add 2 tbp sugar to cocoa.
FROZEN PUNCH
1½ c water; 1½ c sugar; 1 small bunch mint; ½ c orange juice; 1
qt bottle ginger ale or 1 qt weak tea; ½ c lemon juice.
Tie the mint in piece of cheese cloth and boil with water and sugar
for 5 min; cool, remove mint; add fruit juices and ale or tea; freeze.
Cider may be used instead of ale or tea. Green coloring added before
freezing will make an attractive, cool-looking drink.
GRAPE JUICE
3 qt water; 8 qt grapes; sugar.
Boil water and grapes together; put through colander and strain through
cloth, but do not squeeze; measure juice and add 1 c sugar to each 2 qt
juice; boil 5 min; strain; bottle; seal tight while hot. The pulp that
is left after straining may be mixed with apples and used for grape
marmalade.
GRAPE JUICE LEMONADE
Juice of 4 lemons; 1 pt grape juice; 1½ pt water; 1 c sugar.
Mix lemon juice, grape juice and water together, then add sugar; stir
well; add cracked ice; let stand a little while so ice will melt; serve.
PINEAPPLE AND GRAPEADE
Mix 2 c pineapple juice drained from canned pineapple with 2 c grape
juice and 2 c ice water; serve with crushed ice.
CALIFORNIA PUNCH
Add 1½ c sugar to 4 c strong hot tea; stir until sugar is dissolved and
chill; add 4 c syrup drained from crushed pineapple, ½ c lemon juice
and 6 c water; chop 1 c mint leaves and mix with ½ c powdered sugar;
place in bottom of punch bowl with some pieces of ice and pour the
punch over it; serves 25 persons.
GINGER PINEAPPLEADE
Boil ½ c sugar with 2 c water for 5 min; then add 2 c pineapple syrup
from canned pineapples and chill; just before serving add ginger ale;
serve with cracked ice.
LEMONADE
Boil 2 c sugar and 4 c water until rich syrup is formed; add 1 c lemon
juice; dilute with ice water.
ORANGEADE
2 c sugar; 2 c water; ⅓ c lemon juice; 1 c orange juice; 2
oranges sliced.
Make same as lemonade.
FRUIT PUNCH
4 c sugar; 10 c water; 1 pineapple shredded; 1 cup fruit juice;
1 box strawberries hulled and cut in pieces; 4 bananas cut in
slices; juice of 6 oranges; juice of 3 lemons.
Boil sugar and water 5 min; add fruit, ice and water; 1 c chopped
maraschino cherries may be added; serves 25 persons.
CURRANT PUNCH
4 c currant juice; 4 c sugar; 12 c water; 6 lemons; 6 oranges; 2
c tea.
Boil sugar and water 5 min; add tea, juice, lemons and oranges sliced
and a large piece of ice.
PINEAPPLE LEMONADE
1 pt water, 1 c sugar, 1 qt ice water, 1 can grated pineapple,
juice 3 lemons.
Make syrup by boiling water and sugar 10 min; add pineapple and lemon
juice; cool; strain and add ice water.
GRAPE GINGERADE
1 pt grape juice, 2 12-oz bottles ginger ale.
Chill thoroughly. Partly fill small thin tumblers with grape juice,
then fill with ginger ale.
MANHATTAN CUP
1 pt grape juice, 1 pt cider, 1 pt ice water.
Blend fruit juices and chill; add ice water just before serving; a pint
of loganberry juice may be added to this if desired.
LEMON GINGEREE
1 pt grape juice, juice 4 lemons, 1 qt ginger ale, sugar to taste.
Dissolve sugar in grape juice (about 2 tbp); add lemon; chill; just
before serving add ginger ale.
GRAPE CHILL WITH ORANGE
1 pt grape juice, 4 tsp sugar, juice 2 oranges, ice water.
Dissolve sugar in grape juice and add orange juice; half fill tall
glasses with shaved ice; add fruit juices and sugar and fill with ice
water; serve with two straws thrust through a thin slice of orange.
GRAPE RICKEY
1 pt grape juice, juice 3 limes, 3 or 4 tsp sugar, 1 pt ice water.
Half fill tall glasses with grape juice; add to each juice of 1 lime,
sugar to taste, shaved ice, and fill with ice water.
CAKE
In cake making special attention must be given to exact measurements
and thorough mixing. Ingredients should always be the best. Flour,
pulverized sugar and similar ingredients must all be sifted once before
measuring, as they are liable to “pack” in sack or barrel. Soda,
spices and baking powder should be stirred lightly before measuring.
A cake is beaten well so as to get all air possible into mixture; the
faster it is beaten the more air is incorporated in batter and cake
in consequence will be lighter. “Folding” means mixing and blending
of whites of stiffly beaten eggs which are added just before putting
cake batter in pan. This must be done with care to avoid destroying
lightness of air cells in either batter or eggs. You lift batter from
bottom of bowl and fold it over beaten whites of eggs until they are no
longer seen on top of batter.
In creaming butter and sugar, never warm them nor the bowl, because if
heated just the least bit too much both flavor and texture of cake will
suffer. If butter is too hard, a tbp of boiling water may be added to
mixture in bowl to soften butter.
Fruit used in cakes should be washed, thoroughly dried and floured.
When measuring flour level cup with a knife. Butter or other shortening
should be packed solidly into cup. Fat drippings can be used in place
of butter in fruit or spice cakes; also in chocolate cake. Have the
oven regulated before placing cake in it. Bake cakes in a moderate
oven. As soon as the cake has risen well, the heat may be increased a
little to give a good crust. Place the cake as near the center of the
oven as possible. Do not open your oven door until your cake has been
in the oven about 20 min.
Cake is done when it shrinks from the sides of the pan. Another test is
to press the center of cake with finger, and if firm to touch, it is
ready to come out of oven. Another test is piercing cake with a broom
straw, and if it comes out clean, the cake is done. If sticky, bake a
little longer.
Cake pans should be greased before mixing cake batter, using cold lard,
dusted over afterward with flour. Large loaf cakes or fruit cakes
should be baked in pans lined with greased paper.
Place pans as soon as taken from oven on wire netting or something that
will allow air to circulate underneath pan. If cake sticks to pan, turn
upside down and put a damp cloth over the bottom for a few minutes.
APPLESAUCE CAKE
1 c sugar, ½ c milk, ⅓ tsp salt, 2 tsp baking powder, 1 c brown
sugar, 2 c flour, 1 tsp cinnamon, 1 c applesauce.
Cream sugar and butter together; add milk; applesauce; mix well;
add flour, cinnamon, salt and bp sifted together; beat well; bake
in greased pan 45 min in moderate oven. 1 c raisins may be added if
desired. This cake will not dry up quickly.
ANGEL FOOD CAKE
1 c sugar, 1 c sifted flour, ½ tsp cream of tartar, whites of 9
eggs, 1 tsp almond extract, ¼ tsp salt.
Sift sugar and flour together 5 times; beat the whites of eggs until
foamy; then add cream of tartar sifted in them and beat till stiff; add
sugar and flour; cut and fold whites in very carefully so as not to
break air cells; flavor with almond extract; pour into tin lined with
oiled paper; bake in slow oven; after 25 min heat may be increased a
little; will require 45 min to bake. Important that cake should not be
jarred while baking.
DUTCH APPLE CAKE
2 c flour, ½ tsp salt, 3 tsp bp, 3 tbp shortening, 1 egg, about 1
c milk, apples, sugar.
Sift together flour, salt and bp; rub in shortening and mix to light
dough with beaten egg and milk; roll out ½ inch thick and lay on
greased, shallow baking pan; pare and core apples; cut into eighths,
lay pieces on dough; sprinkle with sugar and cinnamon to taste and bake
about ½ hr in moderate oven; serve hot with whipped cream.
JELLY ROLL
3 eggs, 1 c sugar, tbp cold water, 1 c flour, 1 tsp bp, ⅓ tsp
salt.
Beat eggs and sugar till quite thick; add water; flour, salt and bp
sifted together twice; line a shallow pan with greased paper, pour
in batter evenly; bake in quick oven about 12 min; turn onto a cloth
or paper sprinkled with sugar; tear off paper and spread with jam or
jelly; roll up quickly.
EGGLESS CAKE
½ c butter, 1⅓ c sugar, 1 c milk, 2½ c flour, 3 tsp bp, 1 c
currants or raisins, ½ tsp mixed spices, ⅓ tsp salt.
Beat butter and sugar till light and creamy; add milk; fruit, and
flour, salt, bp and spices sifted together. Turn into greased pan and
bake in slow oven 1 hr.
WAR TIME CAKE
1½ c sugar, 3 c sifted flour, 1 c milk, ⅔ c shortening, ¾ c egg
yolks, 4 tsp bp, 1½ tsp spices, 1 tbp lemon juice, ½ c raisins
(these may be omitted).
Follow directions for Loaf Cake. Bake in 2 loaf tins 45 min.
LEMON CAKE
2 c sugar, ½ c butter, 3 eggs, 1¼ c milk, 3 tsp bp, grated rind 1
lemon, ½ tsp salt, 3 c flour.
Beat butter with half the sugar; add gradually remainder of sugar
together with well-beaten eggs; mix in grated lemon; milk, and flour
sifted with salt and bp; bake 40 min in moderate oven; cover with lemon
frosting.
LAYER CAKE
1 c sugar, ½ c milk, ⅓ tsp salt, 2 eggs, 2 c flour, 2 tsp bp, 1
tsp vanilla.
Beat eggs and sugar to a froth; add milk; flour, salt and bp sifted
together twice; vanilla or other flavoring; beat thoroughly; bake in
well greased layer cake pans 20 min.
LOAF CAKE
½ c butter, 2 eggs, ⅓ tsp salt, 2 tsp bp, 1 c sugar, ½ c milk, 2
c flour, 1 tsp vanilla.
Cream sugar and butter thoroughly; add well beaten eggs; milk and
vanilla; flour, salt and bp sifted together twice; beat thoroughly;
bake in greased pan in moderate oven 45 min.
DATE CAKE
1 c sugar, 2 eggs, 3 c flour, 3 tsp bp, ½ c butter, 1 c milk, ½
tsp salt, 1½ c dates.
Follow directions under Loaf Cake. When all ingredients are mixed
in batter carefully mix in stoned, cut up and floured dates; beat
thoroughly; bake in well greased shallow pans in a moderate oven about
25 min.
POOR MAN’S CAKE
1 c sugar, 2 tsp butter, 2 c flour, ⅛ tsp salt, 1 egg, 1 c milk,
3 tsp bp, 1 tsp vanilla.
Follow directions for Loaf Cake.
CORNSTARCH CAKE
½ c butter, ½ c milk, ½ c cornstarch, 1 c sugar, 1½ c flour, ⅛
tsp salt, 2 tsp bp, 1 tsp vanilla, 6 egg whites.
Cream butter, sugar and salt together; add milk; cornstarch, flour and
bp sifted together; mix well; add stiffly beaten whites of eggs and
extract; bake 40 min in a moderate oven.
ORANGE CAKE
2 eggs, 1 c sugar, 1 tbp melted butter, ½ c milk, 1½ c flour,
2 tsp bp, 1 tbp orange juice, 1 tsp grated rind, mix in order
given; bake in square pan; split and fill with orange cream.
Orange Cream: Put into a cup rind of ½ and juice of 1 orange, 1 tbp
lemon juice; fill with hot water; strain and put on to boil; add 1 tbp
corn starch, wet with cold water and cook 10 min, being careful not to
scorch; beat yolk 1 egg with 2 heaping tsp sugar; add to mixture with
1 tsp butter; cook until butter is dissolved and cool; fill cake with
cream and frost with orange icing.
LEMON CAKE
Is made by the above recipe, using lemon instead of orange.
PINEAPPLE CAKE
1 c sugar, 1 c butter, 3 egg yolks, 2 c flour, 2 tsp bp, 2 tbp
pineapple juice.
Cream butter and sugar; add well-beaten yolks and flour sifted with bp;
add flavoring; bake in 3 jelly cake tins. 2 tbp water and ¼ tsp mace
with ½ tsp vanilla may be substituted for pineapple juice.
Filling: Boil 2 c sugar with ⅔ c cream for 10 min; take from fire and
beat till thick and smooth; to ⅓ of this add 1 c grated pineapple to
spread between layers. To remaining ⅔ add enough pineapple juice to
make it spread smoothly for an icing.
COCOANUT CAKE
1 c sugar, 2 eggs, 2 c flour, 1 c shredded cocoanut, ⅓ c butter,
½ c milk, 2 tsp bp.
Cream butter and half sugar thoroughly; add well beaten eggs and
remainder of sugar; milk and cocoanut; flour, salt and bp sifted
together; beat well; bake in greased pan (either loaf or layer cake
pan) about 40 min.
TEN MINUTE CAKE
1½ c flour, ¾ c sugar, 2 tsp bp, milk, ¼ tsp salt, ¼ c butter, ½
tsp flavoring extract, 2 eggs.
Sift together flour, salt, sugar and bp; melt butter in measuring
cup, break in eggs and fill cup with milk; add flavoring; mix with
dry ingredients; beat well for 7 min; bake in shallow pan; when cold,
split; put together with any desired filling.
RAISIN CAKE
½ c sugar, 2 c flour, 3 tsp bp, ½ c raisins, ⅓ c butter, 1 egg, ⅓
tsp salt, ⅔ c milk.
Cream butter and sugar; add flour, salt and bp sifted together; floured
raisins; beat egg well; add it with milk to other mixture; bake 45 min
in moderate oven.
PLAIN SPONGE CAKE
3 eggs, 1 c sugar, ½ c hot water, 1 c sifted flour, 1 tsp bp, ⅓
tsp salt, grated rind of half lemon.
Beat eggs with half the sugar till they thicken; add water and
remainder of sugar; beat again; put in grated lemon rind, flour sifted
with salt, bp, folding these in as gently as possible. Bake about 30
min in shallow pan.
EGGLESS CAKE
½ c butter, 1 c milk, 3 tsp bp, ½ tsp mixed spices, 1⅓ c sugar,
2½ c flour, 1 c raisins or currants, ⅛ tsp salt.
Cream butter and sugar thoroughly; add milk, flour, salt, bp and spices
sifted together; floured raisins; beat thoroughly; bake in slow oven 1
hr.
MARSHMALLOW CAKE
½ c butter, 1 c sugar, 2 eggs, 1 c milk, 2½ c flour, 3 tsp bp, ⅓
tsp salt, 1 tsp vanilla extract.
Cream butter and sugar; add yolks of eggs well beaten, milk; then
flour, salt and bp sifted together twice; then vanilla; beat cake
well; fold in gently whites of eggs whipped stiff; bake in 2 layer cake
pans 20 min; put together with marshmallow filling.
EGGLESS-MILKLESS CAKE
1 c brown sugar rolled and sifted, 1 c raisins cut in halves, 1 c
water, 4 tbp lard, 1½ tsp mixed ground spices.
Boil the above for 3 min; cool to lukewarm; add 1½ tsp soda dissolved
in 1 tsp warm water; 1 tsp bp sifted in 2 c sifted flour; beat hard,
and bake in greased pan.
PLAIN CAKE
⅓ c butter, 1 c sugar, 2 eggs, ½ c milk, 1¾ c flour, ½ tsp salt,
1½ tsp bp, 1 tsp vanilla.
Cream butter; add sugar gradually and continue creaming until light;
add eggs well beaten; flour, bp and salt, alternately with milk;
flavoring; beat well, turn into greased and floured cake pan and bake
45 min.
CHOCOLATE CAKE
Follow directions for Plain Cake; add 2 sq melted chocolate or 3 tbp
cocoa and omit 2 tbp of flour.
SPICE CAKE
Follow directions for Plain Cake; add ½ tsp cinnamon, ¼ tsp nutmeg, ¼
tsp clove, and omit vanilla.
NUT CAKE
Follow directions for Plain Cake; add 1 c walnut meats coarsely chopped.
SOUR MILK LAYER
¼ c butter and lard mixed, creamed with 1 c sugar; break egg in cup
and fill up cup with sour milk; add this to sugar and butter; add 2 c
pastry flour sifted with 1 tsp bp and ½ tsp soda; beat thoroughly; add
1 tsp vanilla.
COFFEE LAYER CAKE
½ c butter, 1 c brown sugar, 2 eggs, ½ c molasses, ½ c made
coffee, 2 c flour, ½ tsp mixed spices, ½ tsp salt, 3 tsp bp.
Beat butter and sugar till creamy; add eggs, molasses and coffee,
flour, salt, spices and bp sifted together; bake in layers 20 min; put
together with frosting.
EXCELLENT SPONGE CAKE
3 eggs, separate whites and yolks and beat; 1 c sugar; add half the
sugar to egg whites and beat; add half the sugar to egg yolks and beat;
1 c pastry flour, sifted 3 times; ½ tsp salt; add flour and salt to
eggs and beat; add 3 tsp cold water and 1 tsp flavoring and beat; bake
in moderate oven.
FIG LAYER CAKE
⅓ c butter, 1 c sugar, 1 egg, 1 c milk, ½ c finely chopped figs,
1½ c flour, ⅓ tsp salt, 2 tsp bp.
Beat butter and sugar till creamy; add beaten egg and milk, figs,
flour, salt and bp sifted together; bake in layers 20 min; fill with
fig filling.
ECONOMY CAKE
2 c molasses, 2 c hot water, 3 tbp lard, 1 pkg raisins, 1 tsp
each of salt, cloves and cinnamon.
Boil these ingredients for 5 min until they bubble; when cold add 1
tsp soda dissolved in a little hot water and add 3 c flour; bake in 2
loaves 45 min.
ICE BOX CAKE
½ lb sweet chocolate, 3 tbp sugar, 1 doz lady fingers and equal
amount of stale sponge cake, 1 c heavy cream, 3 tbp water, 4 egg
whites, 4 egg yolks.
Cut chocolate in pieces and melt over hot water; add sugar gradually;
stir until smooth; taken from fire; add egg yolks one at a time and
beat into chocolate mixture; fold in stiffly beaten egg whites; line a
loaf bread pan with oiled paper; put in a layer of lady fingers split
in half then a layer of chocolate mixture; another layer each; stand in
ice box over night; at serving time turn on platter and serve with the
cup of cream beaten stiff over top.
CANDY
A good candymaker, either man or woman, can always turn his or
her spare time into money. Candy in its proper place is a highly
concentrated food. Always let candy cool before beating it, as beating
when it is very hot tends to make it grainy. A little salt should be
added to candy. Always boil it in a perfectly smooth saucepan large
enough to allow it to “boil up.” Creamy candies should never be stirred
while cooking after sugar has dissolved. Use a candy thermometer (which
is not expensive), and if possible supply yourself with a marble slab.
Hands should be buttered when handling brittle candies or taffies. The
top of inside of dish that sugar or molasses is to be cooked in should
be buttered a few inches around inside; it prevents syrup from rising
and swelling any higher than where it reaches the buttered edge.
Fudge and penuchi kept in tightly covered cans will remain fresh for
a couple of weeks. Break nuts for candy instead of chopping them, and
heating nuts brings out their flavor. Wrap caramels as soon as they are
cold.
Always use the best granulated sugar for boiling and confectioners’
sugar for kneading. Do not shake or move the saucepan while the syrup
is boiling or it may granulate. Never cool candy in a refrigerator, but
in a cool, dry place. Always select a cool bright day to make candy, as
dampness acts on candy.
COCOANUT CAKES
1 lb fresh grated cocoanut, ¾ lb sugar, whites 2 eggs.
Cook cocoanut and sugar in db until mixture clings to spoon; add whites
of eggs; stir well; cook until it feels sticky when tried between
fingers; spread on a wet pan, cover with wet paper, and chill on ice;
shape in small balls, first dipping hands in cold water; then bake on
slightly greased pan 20 min in slow oven.
PEPPERMINT DROPS
1 c sugar, crushed fine, and just moistened with boiling water; boil 5
min; take from fire; add cream of tartar the size of a pea; mix well;
add 4 or 5 drops oil of peppermint; beat briskly until the mixture
whitens; then drop quickly upon white paper. Have the cream of tartar
and oil of peppermint measured while the sugar is boiling. If it sugars
before it is all dropped, add a little water and boil a minute or two.
LEMON DROPS
To 1 c powdered sugar add just enough lemon juice to dissolve it and
boil to the consistency of thick syrup, and is brittle when dropped in
cold water; drop this on buttered plates in drops; set aside to cool
and harden.
CANDIED ORANGES
Peel and quarter oranges; make syrup in the proportion of 1 lb sugar to
1 pt water; let boil until it hardens in water; then take from fire and
dip sections of orange in syrup; let them drain until cool on a fine
sieve placed over a platter, so that the syrup will not be wasted.
Nice served with last course of dinner. Any fruit can be candied in
same way.
CHOCOLATE NUT FUDGE
Follow directions for Chocolate Fudge; just before pouring into a
greased pan add ¾ c chopped nuts and mix well.
COCOANUT FUDGE
Follow directions for Chocolate Fudge; just before pouring into greased
pan add ⅔ c dried shredded cocoanut.
SUGARED POPPED CORN
2 qts popped corn, 2 tbp butter, 2 c brown sugar, ½ c water.
Put butter in saucepan and when melted add sugar and water; boil 16
min; pour over corn and stir until every kernel is well coated with
sugar.
MOLASSES CORN BALLS
3 qts popped corn, 1 c molasses, ½ c sugar, 1 tbp butter, ½ tsp
salt.
Melt butter in saucepan; add molasses and sugar; boil mixture until
it is brittle when tried in cold water; pour mixture gradually while
stirring constantly over corn which has been sprinkled with salt; shape
into balls, using as little pressure as possible; butter hands before
forming into balls.
SALTED ALMONDS
Pour boiling water on shelled almonds; let stand until brown skins are
loose and easily removed; pour off water and rub off skins, dry nuts
between towels; put enough olive oil in small saucepan to come up about
½ in in pan; when hot, put in enough nuts to conveniently handle, stir
constantly with wooden spoon until delicately browned; remove nuts and
spread on brown paper; sprinkle with little salt; remove to fresh
paper if paper you have them on is too greasy; repeat process until all
almonds are oiled and salted.
ORANGE STRAWS
Cut orange peel (or grapefruit) into strips with scissors; put into
boiling water; boil 20 min; change water and boil 20 min more; change
water and boil another 20 min, making 3 boilings; then drain; to 1 c
of orange peel add 1 c sugar and water enough to cover; boil until it
“hairs”; take out strips of orange with tongs and roll in granulated
sugar; place upon platter to dry.
CREAMED WALNUTS
Make a fondant by mixing confectioners’ sugar with just enough milk or
water to moisten enough to form into balls; place a half walnut on top
of each ball or on each side. Cherries, raisins, dates or other fruits
can be made this way. Coloring can be added to give a variety.
STUFFED DATES
Make a fondant same as for Creamed Walnuts and place a small piece
inside of the dates when you have removed the stones; small pieces of
nut meats can be added with fondant; then roll dates in granulated
sugar.
ROYAL BARS
Chop equal parts of dates, figs, raisins, candied cherries and citron
peel; work into a cooked fondant until it can be pressed into a cake an
in thick; cut into bars and set aside on waxed paper to harden.
FONDANT