Housewives favorite recipes for cold dishes, dainties, chilled drinks, etc

Index

Beverages 106

Bread Mixtures 100

Cakes and Cookies 10

Candies and Icings 61

Canning 64

Cocktails 98

Desserts 73

Frozen Dishes 32

How to Clean a Refrigerator 8

How to Operate a Refrigerator 7

How to Test a Refrigerator 6

Invalid Cookery 30

Measures 9

Meat, Fish and Egg Dishes 116

Menus 27

Proper Refrigeration of Food S

Relishes 67

Salads 40

Sandwiches 103

Introductory

In offering this book of Housewives Favorite Recipes to the public, our motive is to lessen the burden of the housewife by furnishing her with recipes of nutritious and palatable dishes that can be prepared in advance, placed away in the refrigerator and kept against the time that she may desire to serve.

Most of the hardships of kitchen work come from the fact that it deprives many housewives of the pleasure of entertaining. The thought of going into a hot kitchen, after an evening at the theatre, to prepare a luncheon destroys all the anticipated pleasure of such an event.

But with the many choice recipes in this book on her kitchen table, she can easily prepare in advance a tempting repast and place it in her refrigerator knowing it will be in perfect condition, whenever she is ready to serve it.

These recipes have been carefully selected by Domestic Science Experts from many thousands of the favorite recipes sent in by housewives from all parts of the United States.

Each recipe has been carefully edited and the proportions brought to a standard basis of measurements, and we give a table showing just how to use the measures called for thruout the book.

We are confident you will find no such collection of recipes for cold dishes, dainties, chilled drinks, relishes, etc., in any other work, and we offer it believing it fills a want in culinary literature that will be appreciated by the American Housewife.

JVhite Enamel Refrigerator Co.

St. Paul, Minn.

The Proper Refrigeration of Food

We all understand that by putting food in a "cold" place it will keep fresh for some time.

But in order to keep food fresh, pure and wholesome, we must do more than merely put it in a cold place.

There must be a free and rapid circulation of pure, fresh, dry air over the food and over the ice at all times.

The cold checks the multiplication of germs and the air ^''•'^^'1^^'°" ^°1'^"^J the impurities and deposits them on the ice, so that they are earned off through the drain pipe.

A refrigerator to be safe, must have a temperature of fifty degrees or under, as germfwiU muhiply rapidly In temperatures that are any warmer than this.

A refrigerator to be safe, must have a dry circulation of air You cannot keep food frS and wholesom^ in a damp place for it will mould, lose its flavor and become unfit for use in a very short time.

A refrigerator to be safe, must have a free, unobstructed circulation of air that will collect the odors and impurities that are constantly given off by Xe food aTd deposits them on the ice so they will be carried out of the refrigerator through the drain pipe. In this way the food remains pure and wholesome with its delicacy and taste unaffected.

A refrigerator to be safe, must be more than an ice box. You cannot maintain a good circulation of ^ir in an ice box full of ce. .If there are obstructions the air forms back currents of dead air, thus keeping all odors and _impuHties in the refrigerator and saturating the food and destroying its original taste and wholesomeness.

To sum up. Mere "cold" is not sufficient, nor does the fact that an ice box is fuU of Tee mean that the box is doing its work as it should. There's a definite process of purification going on in every good refrigerator. This process of purification can only be obtained by unobstructed rapid circulation. ^Unless you have such a circulation in your refrigerator, it is merely an "ice box" — not a refrigerator.

The refrigerator is the most important thing in the whole subject of scientific food keeping, and it is vital that you have the best refrigerator.

How to Test a Refrigerator

A dry, free circulation of cold air, fifty degrees or under, being necessary to the proper refrigeration of food, we give you a few simple and easy tests by which you can determine if your refrigerator is safe to use.

Put your hand in the refrigerator and if the circulation is good, you can feel fresh, cold dry air actually "blowing" through it, like a cool breeze on a summer evening.

Wet two towels together, then hang one in the room and the other in your refrigerator. If your refrigerator is as dry as it should be, the towel in it will become dry first.

Put a few matches in your refrigerator and leave them over night, then try to light one on the inside of your refrigerator. If you can light the match yotl have a good, dry refrigerator.

Keep a little salt or a few matches in your refrigerator all the time, and look at them every day. As soon as they appear to be in the least damp, see if all the doors of your refrigerator are closing as they should, and if anything is being placed on the food shelves so as to obstruct the passage of the air currents.

Butter has been kept in a dry refrigerator until all of the moisture has been dried out, nothing but the fats and oils remaining. Thi§ remainder, minus its color and original moisture is perfectly sweet and edible.

The subject of refrigerators is of enough importance to every man and woman, especially those who have children, to compensate for the little trouble necessary in making the above tests. The refrigerator is the "safe" in which you keep that most valuable of valuables, the family health. See that it is a good "safe."

How to Operate a Refrigerator

Here are a few simple directions which, if followed, will insure your refrigerator giving the best results.

1. Fill the ice chamber with ice, close all doors, and let the refrigerator stand at least twenty-four hours before putting in the provisions. This will start the air circulating and purify the refrigerator.

2. Keep the ice chamber full of ice at all times. This insures perfect circulation, and aside from its purifying action, has more to do with the saving of ice bills than any other one feature connected with the operation of a refrigerator. You may buy smaller pieces more often, but the total number of pounds of ice will be found to be a great deal less each month. Try this for a few months and see how it works out.

3. Never put anything but ice in the ice chamber. This is very important. The circulating air gathers in all the odors and impurities and deposits them on the ice to be carried off in the drainage as the ice melts. If you crowd the ice chamber with vegetables, fruit, etc., these odors and impurities fall partly on them and really make them unfit for food. This placing of food in the ice chamber also seriously hinders the circulation. It can not be impressed on you too strongly — Circulation in a refrigerator is just like the breathing of a human being — it is just as necessary to the value of a refrigerator as breathing is to the life of a human. Don't "choke" your refrigerator. Let it "breathe."

4. Always keep the doors closed tight. Thousands of dollars worth of ice every day is wasted in this country by refrigerator doors which are "not quite shut." Thousands of dollars worth of food is thus made unsafe because no refrigerator can maintain a safe temperature under such conditions.

Furthermore — and just as important is the fact that if the doors are not kept tightly closed the cold air from inside the refrigerator will, upon meeting the warmer outside air, condense on the doors and side of refrigerator, and the moisture thus formed is bound to cause swelling and warping of the lumber.

5. See that the food is properly placed in the refrigerator. Always place your delicacies — butter, cream, milk, etc. — on the bottom shelves, meats and similar foods on the second shelf from the bottom, and all articles emitting strong odors, such as oranges, pine apples, bananas, vegetables, fish, cheese, etc., on the upper shelves, but do not pack them so closely as to shut off circulation. For this reason, do not buy a refrigerator that is too small for your family needs.

If you are to keep your refrigerator pure and sweet you must follow the above rules in operating. There is only one right way.

How to Clean a Refrigerator

No refrigerator, no matter how well made, can keep food sweet and clean if it is not so kept. And no refrigerator is a clean one unless air circulates throughout the food compartments. It is really almost futile to clean a refrigerator that has not the proper action always going on inside. It soon contaminates itself.

Cleansing the corners does not help unless the ice collects the impurities. If these impurities are left to "roam around the refrigerator" the clean corners soon become foul.

The necessity of keeping the refrigerator spotlessly clean is very great.

A single drop of spilled milk or of other food can contaminate a refrigerator in a few days. One drop of milk if so neglected can develop 40,000,000 bacteria. If there happens to be a disease germ in that drop, think what it means.

In cleaning the refrigerator use a sponge or soft cloth and warm water. Don't use any old sponge or cloth and any kind of water. Use water that you would drink and a special clean cloth or sponge.

With these implements it is easy to make your refrigerator spick and span with but a few simple movements of the hand. The refrigerator must be without cracks, crevices and sharp corners so that the cloth or sponge touches all of the surface. The surface, too, should be of hard, white china-plate porcelain, smooth, non-porous and with rounded corners so that germs and food cannot become firmly lodged right in the walls, as is possible when the refrigerator has walls of more or less rough material.

Porcelain is not necessary in the ice chamber, for when germs get that far they are "gathered in" by the ice.

You wouldn't live in a germ-growing room. Your "ice boxes," through no fault of yours, are often regular "germ incubators" however, and you practically live in them. They should be kept "cleaner" than any room in your home. There isn't anything in the world so important as cleanliness. The word simply means "freedom from germs." We used to hear of the "germ theory." Now we never hear the "theory." Germs are monstrous little facts. The great wars of civilization of the future will be wars on germs.

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A

S correct measurements are absolutely necessary to insure successful results in cooking, all the recipes in this book call for level measures. The leveling to be done with a case knife.

Flour, meal powdered and confectioner's sugar and soda should be sifted before measuring. Mustard and baking powder often settle in the cans, therefore should be stirred to lighten. Salt lumps easily and the lumps should be broken before measuring. These should be put into the measure with a scoop or spoon and not packed hard.

To measure butter, lard, etc., pack solidly into the cup or spoon, and make level with a knife. If the fat is very hard, cut it into small pieces before measuring.

To measure a spoonful of any dry substance, dip the spoon into the substance, fill it, lift it, and level it with a knife.

For half a spoonful divide lengthwise.

For a quarter of a spoonful divide the half crosswise.

For an eighth spoonful divide the quarter diagonally.

Less than one-eighth of a teaspoonful is considered a few grains.

A cupful of liquid is all the cup can hold.

A tea or tablespoonful of liquid is all the spoon can hold.

ABBREVIATIONS. EQUIVALENTS.

tsp teaspoonful 3 tsp equals 1 tbsp.

tbsp tablespoonful 4 tbsp equals J^ c.

c cupful 2 c equals 1 pt.

pt pint 2 pts equals 1 qt.

qt quart 4 qts equals 1 gallon.

oz ounce 4 c. (about) of flour equals 1 lb.

lb pound 2 c. of sugar equals 1 lb.

min minutes 16 tbsp. of dry ingredients equals 1 c.

h hour 12 tbsp. of liquid " equals 1 c.

Next to measuring comes care in combining.

Three ways are considered: — Stirring, Beating, Cutting and Folding.

To Stir. — Mix by using circular motion; widening the circles until all is mixed.

To Beat. — Turn ingredients over and over, continually bringing the under part to the surface.

To Cut and Fold. — Combine one ingredient with another ingredient or mixture by two motions with a spoon, a repeated vertical downward motion, known as cutting, and a turning over and over of mixture, allowing bowl of spoon each time to come in contact with bottom of dish, called folding.

By stirring, ingredients are mixed.

By beating, a large amount of air is enclosed.

By cutting and folding, air already introduced is prevented from escaping.

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Cafee

CAKE may be divided into Two Classes: Without Butter — Example: Sponge Cake, Angels Food, Sunshine Cake.

With Butter — Example: Cup and Pound Cake.

GENERAL DIRECTIONS

See that the fire is right.

Have materials and utensils ready, including a plate on which to lay sticky spoons, etc.

Butter the pans; buttered paper may be used to line the pans or the pans may be buttered and then sprinkled with flour.

Measure dry ingredients, then liquid.

Cream the butter with a wooden spoon in an earthen bowl which may be warmed slightly.

Beat the yolks with a Dover egg-beater.

Beat the whites with a spider-web or a Dover egg-beater.

Fill pans two-thirds full with the cake mixture.

Sponge cake requires a more moderate oven than cake made with butter.

Cake is done when it shrinks from the sides of the pan, or when a clean broom straw put into the center comes out clean, or when pressed lightly with tip of finger the cake springs back into place.

TESTS FOR TEMPERATURE OF OVEN

If a piece of letter paper turns a deep yellow in 5 minutes, the oven is right for cake made with butter.

The same test may be used for sponge cake, the paper turning a light yellow in 5 minutes.

The time may be divided into four periods:

1. Rise and not brown.

2. Continue to rise and brown in spots.

3. Light brown.

4. Deeper brown and shrink from sides of pan.

TO REMOVE CAKES FROM PANS

After allowing the baked cake to remain in the pan about 3 minutes, invert pans, on a board covered with a piece of old linen.

If cake sticks to the pan, place a damp cloth on the bottom of pan for a few minutes.

NOTE — If bread flour is used in place of pastry flour, take 2 tbsp. less for each cup.

Cover baking powder can, sugar jar, flour bin, etc., as soon as you have measured the necessary quantities.

CAKE AND COOKIE RECIPES ANGEL FOOD WITH ALMOND CREAM FILLING

Sift one and one-third cupfuls sugar with one teaspoonful cream of tartar five times. Sift one cupful flour with one teaspoonful cornstarch five times.

Beat whites of twelve eggs until stiff enough to turn bowl upside down. Then fold in sugar, then flour. Bake in three layer pans, slightly greased and floured.

Yolk of 6 eggs. % c. sugar.

\}/2 c. milk. 3 tbsp. cornstarch

Cook in double boiler until thick, take from fire and add one tablespoonful soaked granulated gelatine. Stir well and put into a refrigerator to chill.

Run one cupful blanched almonds through grinder. Beat one cupful thick cream until very stiff. When custard begins to set, stir in the whipped cream and almonds. Return to refrigerator until it is thick enough to spread between and on top of cake. Then return to refrigerator until ready to serve.

Miss Allie Brown, 115 S. Harrington, Raleigh, N. C.

ANGEL CAKE WITH NUT FILLING

1 c. granulated sugar sifted seven times J^ tsp. salt. 1 c. flour sifted seven times. 1 tsp. cream of tartar.

1 c. egg whites. 1 tsp. vanilla.

Combine ingredients as in above recipe.

NUT FILLING

1 c. white sugar. }/2 pt. cream.

1 c. nuts ground. 2 eggs (yolks and whites). 3^ c. flour

Cook until thick in a double boiler and flavor with vanilla.

Mrs. Lydia Knecht, 913 S. 6th St., Springfield, III.

BANANA CAKE

% c. butter. 1 c. milk.

2 c. sugar. 2% c. flour.

2 eggs. 4 tsp. baking powder.

2 tsp. vanilla.

Mix butter, sugar and yolks of eggs. Add milk and flour sifted with baking powder and fold In whites of eggs beaten stiff. Add flavoring. Bake in layer cake pans in moderate oven. When cool, put together as follows:

Take one-third banana and crush with fork. Stir in enough confectioner's sugar to make a thick paste.

Spread the top of each layerwith this and then slice bananas lengthwise, thinly, and press Into paste. Place the layers together. If bananas want to slide off, stick toothpicks into them till filling dries. Place cake in refrigerator till ready to serve.

Mrs. Otto W. Huhn, 5817 Virginia Ave., Kansas City, Mo.

BANANA FRITTERS

4 bananas. l^ tsp. salt.

1 c. bread flour. j| c. milk.

2 tsp. baking powder. 1 egg.

1 tbsp. powdered sugar. 1 tbsp. lemon juice.

Mix and sift dry ingredients. Beat egg until light, add milk and combine mixtures. Then add lemon juice and bananas , forced through a sieve. Drop by spoonfuls and fry in deep fat. Drain. Serve with lemon sauce.

Mrs. I. E. Reed, 10th and Ohio Sts., Kansas City, Kan.

BRAMBLES

1 cup raisins. 3 crackers.

2 lemons. 1 c. sugar.

2 eggs.

Remove peel and seeds from lemons, seed raisins and chop together. Roll crackers. Stir eggs, sugar and crackers together. Add chopped raisins and lemons. Bake in crust.

Catherine L. Hartnett, 8 Goodell St., East Lynn, Mass.

BROWNIE CAKE

1 c. grated chocolate. 1 c. milk.

1 c. light brown sugar. Yolk of 1 egg.

Mix, pour in a double boiler cook and stir continually until quite thick, then leave until perfectly cold, after which prepare the following: —

Cream together one cupful sugar, two-thirds cupful soft butter. Add the yolks of two eggs, one-half cupful milk, then the chocolate (first part), three cupfuls of flour, three teaspoonfuls baking powder mixed with one-half of the flour, and lastly the whites of three eggs. Flavor with vanilla. This may be baked in three layers or baked in a loaf. Let stand over night.

If baked in a loaf, divide into three equal parts by cutting with a thread laid evenly around the cake and drawn tightly. A silk thread is the best. Put together with the following cream.

Cover two tablespoonfuls of gelatine with cold water until dissolved. Whip one pint of cream, add one-half cupful powdered sugar, then the gelatine. Whip well, add gently whites of three eggs, whipped very stiff. Flavor. Put on ice and stir until it begins to stiffen.

Bow pin a collar of buttered paper around first layer so it comes one-half inch above layer, fill the space with cream, and continue each layer in the same way. Finish top with cream or frosting. Keep very cold until cake is entirely used.

It is very good if a few nuts or fruit is used in the cream filling. If this is done, omit the eggs.

Angel food, baked in three layers with this cream filling, is delicious.

Mrs. C. W. Wake, St. Edward, Neb.

BURNT SUGAR CAKES

Beat one-half cupful butter to a cream. Add gradually one and one-half cupfuls sugar, the yolks of two eggs, one cupful water. Add two cupfuls flour mixed with four teaspoonfuls of baking powder, and beat continuously for five minutes. Add three or more teaspoonfuls burnt sugar and one teaspoonful vanilla. Add another half cupful of flour. Beat again thoroughly. Add the beaten whites of two eggs. Bake in two layers.

TO BURN SUGAR

Put three-fourths cupful sugar in pan over fire, very low. Stir until all is melted, then add one tablespoonful of boiling water. If not smooth, let cook slowly and stir all the while.

Place over the fire one and one-half cupfuls sugar and one-half cupful water- Cook until it will spin a hair from fork. Have ready the beaten whites of two eggs. Stir in gradually the boiling syrup. Beat until cool, then add one teaspoonful vanilla and two or more tablespoonfuls of burnt sugar, just enough to color a light brown.

Mrs. H. N. Townsend, 307 B. Olive St., Kansas City, Mo.

CHEAP FRUIT CAKE

Two eggs beaten separately, one cup sugar, half cup molasses, half cup butter, half cup sour milk, one teaspoon soda, two and a half cups flour, one cup each of raisins and currants, with spices to suit taste.

Mrs. M. F. Farris, 2122 W. Prospect Place, Kansas City, Mo.

CHOCOLATE CAKE

3 eees. -^ ^'i- Baker's chocolate.

1/ cf butter. 1 ^- ^^^"^ bread crumbs.

14 c sugar ' ^ tbsp. flour.

Beat eggs' until light. Cream the butter. Add sugar, combine mixtures. Then add chocolate, melted, bread crumbs and flour. Spread mixture in a shallow, buttered pan and bake in a slow oven. Shape with a tiny biscuit cutter and put together in pairs with white icing, between and on top.

Mrs. J. E. Reed, N. E. Cor. Tenth and Ohio, Kansas City, Kan.

CHOCOLATE RAISIN CAKE

1 c. butter 2 sq. chocolate, grated.

IJ^'c. sugar. ^A tsp. cinnamon.

a/ ^ jjjiii- 2 c. seeded raisins.

5 egg yolks. 3 H c. flour.

34 tsp. salt. 2 tbsp. baking powder.

2 tbsp. brandy. , 5 egg whites. , , , • Cream butter, add sugar, grated chocolate and spices, then the baking

powder and salt, sifted with the flour, and milk. Beat well. Add flavoring, then well beaten egg whites. Bake in deep buttered pans for forty minutes.

Mrs. M. J. Olson, 1014 Fountain St., Albert Lea, Minn.

CINNAMON CAKE

}A c. lard and butter, mixed. 2 eggs.

1 c. sugar. 2 tbsp. baking powder.

1 c'. milk (water may be used). 2}4 c. flour.

1 tsp. cinnamon.

Mix in the usual way.

1^ c. milk (water may be used). 1 tbsp. butter.

1 c. sugar. 2 tbsp. cinnamon.

Boil until'a soft ball may be formed in cold water. Beat until thick enough

Mrs. Albert M. Ashburn, 3628 Wayne Ave., Kansas, City, Mo.

CLUNCH CAKE

Mash one pound of seeded raisins, add two cupfuls boiling water. Boil fifteen minutes and remove from stove. Add one cupful cold water, one tablespoonful baking soda, one-half cupful lard, two cupfuls sugar, one teaspoonful salt, one teaspoonful cloves, one teaspoonful cinnamon, one teaspoonful nutmeg and' four cupfuls flour. Mix all ingredients and bake in slow oven.

Mrs. F. E. Leiser, Shillington, Pa.

CREAM MUFFINS

1 pt. flour. Yolk of 2 eggs beaten lightly.

1/^ tsp. salt. 11^ c. cream.

4 tsp. baking powder sifted four times.

Lightly beaten whites of 2 eggs.

Combine five ingredients, beat thoroughly. Fold in the lightly beaten egg-whites. Bake in muffin pans and serve hot.

Miss Emma Johnson, R. R. 3, Box 35, Fremont, Neb.

COOKIES

One egg, beat thoroughly, add one cup of sugar, one cup of butter and lard well rubbed together. Three-quarters cup of sweet milk, add four teaspoons of baking powder to two cups of flour which should make a very stiff dough. Add tablespoon of vanilla. Roll very thin and bake in hot oven. Should make one hundred cookies.

Mrs. G. a. Chanslor, Liberty, Mo.

CREAM PUFFS

Pour one cupful hot water on one-half cupful butter. Let come to_ boiling point. When boiling, stir in gradually one cupful flour. Cool in refrigerator until stiff. Beat smooth. Beat in three whole eggs, one at a time, continue beating until smooth. Drop on buttered tins and bake from twenty-five to thirty minutes in fairly hot oven. When ready to serve fill with:

CREAM FILLING

13^ tbsp. melted butter. % c sugar.

3 tbsp. flour. Yolks of 3 eggs.

IJ^ c. scalded milk. Flavoring.

Mix flour, sugar and egg yolks; add the scalded milk and cook in a double boiler until thick and smooth, add butter and flavoring. Chill in refrigerator. Cut open cream puff shells and fill with the filling.

Chill thoroughly before using.

Mrs. R. B. Scatterday, 904 Chicago St., Caldwell, Idaho.

CREAM PUFFS FILLED WITH MARSHMALLOW CREAM

1 c. water. Yi c- butter.

1 c. flour. 3 eggs.

Put butter and water on stove, when boiling stir in flour. After it is smooth, take from stove and set aside to cool. Then add the eggs one at a time, mixing each in well before adding another. Drop by spoonfuls, two Inches apart on a buttered tin and bake thirty minutes in a moderate oven. This will make fourteen puffs. When cold, cut an opening in the side and fill with the following cream and place in a refrigerator until ready to serve, to prevent them from becoming soggy on the bottom.

CREAM

Cut into small pieces one-half pound of marshmallows. Mix with one cupful of chopped walnuts. Whip one cupful of heavy sweet cream very stiff and mix with marshmallows and nuts. Add sugar and flavoring to suit taste. Fill puffs and sift pulverized sugar on top of each.

Mrs. H. B. Hurd, Madison, Minn.

CREOLE KISSES

Whites of 6 eggs. Yi tsp. cream of tartar.

1 lb. white sugar. 1 tsp. vanilla.

Beat together until very stiff, so it will not run, then add two cupfuls of chopped pecans. Stir in gently, and bake in a slow oven, until light brown. These must be dropped on ungreased paper when baking. Nice to serve with ice cream.

Mrs. C. R. Foutz, 1416 Harlem Ave., Baltimore, Md.

CUP CAKE

2 c. sugar. 3 c. flour.

1 c. butter. 2 tsp. baking powder.

4 large or 5 small eggs. 1 c. milk.

Sift flour and sugar three times separate.

Mrs. E. Kling, 4103 Troost Ave., Kansas City, Mo.

DATE COOKIES

1 lb. dates "|

1 c. sugar > Cook to a paste.

Y2 c. water ' 1 tsp. soda dissolved in water. 2J^ c. oatmeal. 23^ c. white flour.

Y. c. water. 1 c. butter. 1 c. brown sugar.

Cream butter, add sugar gradually, continue creaming. Add the soda and water, then the flour. Roll out thin, spread with paste, cover with another layer and cut in long strips. Bake in moderate oven.

Mrs. J. H. Parker, R. R. No. 5, Rosedale, Kan.

DATE MUFFINS

J^ c. butter. 1 pt. flour.

1 egg, well beaten. 4 tsp. baking powder.

1 c. milk. Y2 lb. dates chopped fine.

Cream butter, add eggs and beat in the dates. Add just a little milk at a time and then flour (with baking powder) until it is all in, and bake twenty minutes in buttered muffin pans.

Mrs. H. H. Thurston, 518 Montgall Ave., Kansas City, Mo.

HOUSEWIVES FAVORITE RECIPES IS

DELICIOUS DOUGHNUTS

1 egg. 3 tbsp. baking powder.

1 c. sugar. Few grains of salt.

5 tbsp. melted lard. Few grains of cinnamon.

\]/2 c. sweet milk. Few grains of nutmeg.

1 tsp. vanilla.

Flour enough to roll stiff. Place in refrigerator thirty minutes. Roll out, cut in doughnut shape and fry in dip fat.

Hanna J. Kennedy, 415 N. Fourth St., Springfield, III.

DOUGHNUTS (SOUR CREAM)

1 c. sour cream. 1 level tsp. soda.

1 c. sugar. Little salt.

3 eggs, well beaten. l^ grated nutmeg.

Flour to roll to proper consistency.

Roll flat and cut into shape with tin circular form. Fry in deep fat, drain and roll in confectioner's sugar.

Miss Emma Johnson, R. R. 3, Box 35, Fremont, Neb.

DEVIL'S FOOD CAKE

J^ c. butter. 3^ c. hot water.

2 c. brown sugar. 2 c. flour.

2 eggs. 1 tsp. soda.

3^ c. sour milk. 3 tbsp. cocoa.

Cream butter and sugar, add eggs beaten very light, add cocoa dissolved in the hot water. Sift flour and soda together several times and add to the first mixture alternately with the sour milk. Bake forty-five to fifty minutes in regular cake pan, following general rules for cake baking. Cover with following chocolate frosting.

2 c. pulverized sugar. J^ cake bitter chocolate.

3 tbsp. butter. Coffee.

Cream sugar and butter, melt chocolate and pour into first mixture, add boiling coffee by tablespoonful (about three) until thin enough to spread. Miss Caroline N. McNeil, R. F. D. No. 5, Logansport, Ind.

DEVIL'S FOOD CAKE I

Dissolve one ounce of chocolate and one cupful brown sugar. Beat in one egg and then one cupful milk, cook all together and let cool.

Then beat together one egg, one cupful brown sugar, one-half cupful white sugar, one cupful butter. Then add one cupful sour milk, one teaspoonful soda, one teaspoonful vanilla and flour to thicken. Before adding flour, beat in the part already cooked and cooled.

2 c. brown sugar. 1 c. sweet milk.

1 tsp. butter.

Let boil ten minutes.

Mrs. C. a. Godbey, R. F. D. No. 2, Wathena, Kan.

DEVIL'S FOOD CAKE II CUSTARD PART

1 c. grated chocolate. 1 egg yolk.

3^ c. sweet milk. 1 tsp. vanilla.

1 c. brown sugar.

Stir all together in a granite or porcelain saucepan, cook slowly, and set away to cool.

CAKE PART