+Economical Jelly Roll.+-- Separate three eggs; to the yolks add half
a pound of powdered sugar; beat fifteen minutes; then add grated
lemon rind; half a pound of sifted flour with a quarter teaspoonful
of baking powder; add it to the mixture with the whites beaten stiff
and half a cup of milk.
Spread, dust with sugar, and bake till done.
+Millionaire Cake.+-- Cream the yolks of three eggs with one-half cup
powdered sugar for ten minutes, add one-half teaspoonful vanilla and
three quarters of a cup of flour sifted with one-fourth of a
teaspoonful of baking powder and the beaten whites of the three
eggs, butter six small layer cake tins and put in the mixture. Bake
in a quick oven ten minutes.
+Filling.+-- Put two tablespoonfuls of chocolate and three
tablespoonfuls sugar with one-half cup strong coffee and boil for
ten minutes, when almost cold add one-half cup well-washed butter,
teaspoon vanilla in small portions; when thick and creamy spread
between layers and on top and decorate with candied cherries.
+Probasco Cream.+-- Mix 4 ounces flour with 2 ounces butter, 2 ounces
ground almonds, 1 yolk and a little water, 1 tablespoonful sugar to
a firm paste; let rest 1 hour, roll out 1/4 inch thick, lay a small
jelly tin over, cut around it, lay the round piece of paste on a
buttered tin, brush over with egg and bake a fine golden color. Add
to 1/2 pint whipped cream, 1 teaspoonful granulated gelatine dissolved
in 2 tablespoonfuls milk, flavor with 1/2 teaspoonful vanilla and
sweeten with 2 tablespoonfuls sugar, fill into a round form and set
on ice.
Boil 1 pound of chestnuts 20 minutes, remove the outside shells and
the brown skin, place the nuts in a saucepan, cover with boiling
water, cook till very tender, drain and press through a sieve, add 2
tablespoonfuls cream, 2 tablespoonfuls sugar, a pinch of salt, and 1/2
tablespoonful melted butter. Set on ice. Shortly before serving turn
the cream on the almond cake, put the chestnut puree in a pastry bag
with a small tube in the end, press the puree in the form of
spaghetti around the cream and cover the cream with a thick layer of
pulverized macaroons with sponge sugar, sprinkle over 1
tablespoonful satin sugar, ornament with whipped cream and sprinkle
with fine pistachio nuts.
+Prune Souffle.+-- Wash and soak 1 cup of prunes over night, next day
drain, remove pits, and add them to 3 whites of eggs beaten stiff;
add 1 teaspoonful vanilla, put in buttered and sugared souffle dish,
set in shallow pan with a little water, set in a medium oven to
poach till done, which will take about 40 minutes.
+Apricot Whip.+-- Rub half a cup of apricots after they have been
cooked through a sieve, add half a bottle of cream beaten stiff to
it and two tablespoons powdered sugar and half a teaspoon vanilla,
put in six sherbet glasses and decorate with lady fingers around the
edge.
+Coffee Parfait.+-- Put 1/4 cup granulated sugar with one tablespoon
cornstarch and one pint of milk over the fire and boil five minutes,
then add two tablespoons coffee extract and 1/2 teaspoon vanilla; when
cool freeze, put into four parfait glasses and decorate with whipped
cream.
+Dorothy Royal.+-- Bake a cup cake mixture in a sheet pan, when done
and cool, cut into square pieces and pour over a sauce made as
follows: put one cup of sugar with half a cup of milk, a tablespoon
of butter and one square of chocolate over the fire and cook until
thick and creamy, about ten minutes; pour hot over the cake, add a
spoonful of whipped cream on every piece and sprinkle chopped
walnuts over all.
+Peach a la Melba.+-- Put one tablespoon of vanilla ice cream on a
round of sunshine cake, on it lay half a preserved peach and pour
over two tablespoons melba syrup made as follows: melt 1/2 cup
raspberry syrup to which has been added one tablespoon fine cut
candied cherries and decorate with whipped cream.
+Praline Cream.+-- Put 1/4 cup granulated sugar with one tablespoon
cornstarch and one pint milk over the fire and boil five minutes,
stirring all the time, then add the yolks of two eggs and one
teaspoon vanilla and set aside to cool, in another saucepan put 1/2
cup granulated sugar with 1/4 cup water over the fire and boil until
it turns a golden brown; pour on a buttered marble and when cold
roll with a rolling pin until fine, sprinkle into the cooked
mixture, add 1/2 pint cream and freeze in a well-packed freezer.
+Prune Whip.+-- Rub 1/2 cup prunes after they have been cooked through
a sieve; add 1/2 bottle whipped cream to it and two tablespoonfuls
powdered sugar, 1/2 teaspoon vanilla, serve in six sherbet glasses
with lady fingers around the edge.
+War Bread.+-- Two cups of rye flour, one cup bran, one cup Indian
meal, one teaspoonful salt, one yeast cake and 2 cups of luke warm
water, two tablespoonfuls molasses, one teaspoonful fat; put flour,
bran and meal into a bowl, add the salt and rub the fat through the
flour, then add the yeast and crumble it fine, then add the warm
water and mix well about 15 minutes, cover and let raise to double
its height, then add some wheat flour slowly while kneading the
dough to a soft firm dough; shape it into loaves, put into buttered
pan, let rise again till double its size, and bake in a medium hot
oven till done about 3/4 of an hour.
+Bran Muffins.+-- Put one cup of bran and one cup of whole wheat in a
bowl, add one teaspoon salt and one teaspoon fat and rub it through
until fine and then add one egg, two tablespoons molasses and one
cup milk and a heaping teaspoon baking powder, mix well and put in
buttered and floured muffin tins and bake about fifteen minutes.
+Oatmeal Cookies.+-- Cream two tablespoons butter with 1/2 cup sugar
until white and creamy, add one egg and stir again a few minutes,
then add 1/2 cup oatmeal and 1/2 cup flour, two tablespoons raisins, one
tablespoon molasses and 1/4 cup milk; drop by teaspoons on
well-buttered tins and bake in a hot oven about ten minutes.
+Vienna Pancakes.+-- Put two ounces flour with three eggs in a bowl,
add 1/2 teaspoon salt, one cup milk, one teaspoon sugar and beat
fifteen minutes, heat a large well-cleaned frying pan, melt 1/2
tablespoon fat or butter, pour in the mixture, turn the pan from
side to side, let the batter run up the sides of the pan, continue
until the batter has formed a coating on bottom and sides of the
pan, then set in a hot oven and bake until light brown on top; serve
dusted with powdered sugar and the juice of 1/2 lemon.
+Checkerboard Sandwiches.+-- Take an 8-cent white loaf of bread, and
an 8-cent loaf of brown bread, cut off crusts on all sides of both
loaves; now cut into lengths of 2 inches thick, butter thickly on
all sides, lay a white strip next a brown strip of bread alternately
to form checkers; then roll in a wet napkin and set aside to chill;
when required cut in slices and serve. When finished they should
look like checkerboards.
+Domino Sandwiches.+-- Stir one cream cheese with 1/2 cup cream and two
dashes of paprika until smooth; spread on brown bread and cover with
brown bread; cut the sandwiches 1-1/2 inches by three inches and
decorate top with the cheese mixture put through a pastry bag to
represent dominoes.
+Minced Ham Sandwiches.+-- Put cooked ham through meat machine and to
one cup of ham add 1/4 cup mayonnaise spread between thin pieces of
wheat bread cut in diagonal shapes and put a little of the mixture
in the center of each sandwich.
+Fruit Sandwich.+-- Cook 1/2 cup dates and 1/2 cup figs in water five
minutes; drain, chop fine, mix with 1/2 cup apple or currant jelly and
1/2 cup of chopped walnuts or pecans. Cut graham bread into round and
heart shapes and put mixture between and decorate top with a little
of the mixture.
+Toasted Cheese Roll.+-- Sprinkle grated cheese on thin slices of
wheat bread that has been buttered, sprinkle a little paprika over
it and toast until cheese is melted, holding cheese side to the
flame. Then roll quickly, hold together with a toothpick and toast
the outside.
+Cheese Balls.+-- Grate one-third of a cup of American cheese, add
the beaten whites of one egg to it and a little paprika, drop by
teaspoonfuls into bread crumbs and then fry in hot fat a minute till
brown; nice served with fish or salad.
+Horn of Plenty Salad.+-- Cut pineapple from top lengthwise cutting
across the bottom, remove the fruit of pineapple, cutting it in
small pieces, careful not to break the skin; add one pint of fine
cut peeled apples, one pint of fine cut celery, 1/2 cup of walnut
meats broken, mix with 1 cup of fine mayonnaise, arrange the
pineapple on a platter the green top up and fix it to look like a
horn of plenty; fill in the salad, pour over one cup of fine
mayonnaise, spread it smooth with a knife, decorate with celery
tops, candied cherries and chopped pistachio nuts.
+Grape Fruit Salad.+-- Cut three grape fruit and three oranges in
half and take out the pieces, add one pint fine cut celery, four
tablespoons fine mayonnaise and put back in the grape fruit shells
that have been cleaned out and scalloped. Mask with mayonnaise and
garnish with pieces of grape fruit and orange and celery leaves,
sprinkle finely chopped pistachio nuts over all.
+Waldorf Salad.+-- Peel, core and cut fine, four apples, add one pint
finely cut celery to it and mix two tablespoonfuls broken English
walnuts previously boiled in salted water, add four tablespoonfuls
fine mayonnaise and mix well, pile on a platter and mask with
mayonnaise, garnish with pieces of red apple, celery leaves and
walnuts.
+Pear farcis fromage a la Rocquefort.+-- Peel a nice mellow ripe
pear, remove core after cutting it carefully in half, cream, put
Rocquefort cheese through a potato ricer, add little cream and a few
dashes of paprika, mix few minutes, fill in center of pears, lay the
pear on a crisp lettuce leaf, decorate with chopped pistachio nuts,
and a candied cherry at top, pour over a nice Russian dressing, and
serve.
+Russian Dressing.+-- Put 2 yolks of eggs in a bowl, set the bowl in
cracked ice or cold water, add to the yolks 1/4 teaspoonful dry
mustard, add 1/4 cup of salad oil, in small portions till absorbed by
the yolks, add 1 teaspoonful lemon juice or vinegar, 1 even
teaspoonful salt, dash of paprika, 1 tablespoonful Chili sauce, and
1 tablespoonful whipped cream.
+Green Pepper farcis fromage a la Cream.+-- Have a washed green
pepper scooped out so the seeds are all removed. Mix a fresh cream
cheese with fine chopped walnuts and pieces of pimento cut into
small squares, fill into the pepper, so it is well packed, set on
ice till chilled an hour or so.
When ready to serve, cut into slices with a sharp knife, arrange
onto fresh lettuce leaves, pour over French dressing and serve.