How to cook it

Preface

That a poor cook may spoil the very best food and oftentimes the very best disposition is a well-known fact, thus the value of practical education in cookery.

At the earnest request of the women in the Evening School of Practical Arts, teachers and friends, we have compiled this collection of practical recipes and we earnestly hope that it may be found helpful not only to those who expressed a desire for the book, but to housewives and mothers in varying their daily menus and in learning the more modern ideas on Table Service and the Art of Entertaining.

The authors are dietitians and teachers of Domestic Science in the Springfield and Chicopee schools. They are graduates of Teachers' College, Columbia University, and Worcester Domestic Science School.

Part I. Introduction FOOD

Food is anything taken into the body to build or repair tissue or to produce heat and energy.

Foods are classified as :

Example — Eggs, Meat, Fish, Milk, Cheese.

2. Carbohydrate or energy giving food.

Example — Sugar, starchy foods — Potatoes, Beans, Cereals.

3. Fat or energy producing food.

Example — Butter, Olive-oil, Lard.

4. Mineral Matter or tissue building food.

Example — Fresh Vegetables, Fruits, Meat, Milk and Eggs.

5. Water, a carrier of food and waste.

Reasons for Cooking:

1. To make it more palatable.

2. To make it more attractive.

3. To make it more digestible.

Ways of Cooking:

1. Broiling is cooking directly over a fire.

2. Baking is cooking in the dry heat of an oven.

3. Roasting originally meant cooking before an open fire, but in present usage it is cooking in an oven.

4. Boiling is cooking in boiling water.

5. Parboiling is partly cooking in boiling water.

6. Stewing or simmering is cooking in water below the boiling point.

7. Steaming is cooking over boiling water in a steamer or double boiler.

8. Frying is cooking in hot fat, deep enough to cover the article to be cooked.

9. Sauteing is cooking in a small quantity of hot fat.

10. Braising is cooking in a covered pan in the oven.

11. Deep fat frying is cooking in a great quantity of fat.

METHODS

Ways of Combining Ingredients:

To stir — mix with circular motion until materials are blended.

To beat — turn mixture over and over.

To cut and fold — this term is used for beaten white of egg, and means to put the egg into the mixture and with a spoon fold it into the other ingredients, without beating the air out of it.

RULES FOR USE OF RECIPES

Directions for Measuring:

1. Sift flour before measuring.

2. Use level measurements.

3. Pack butter, lard, etc., in cups when measuring by Ya or y2 cups full.

4. Use a standard measuring cup.

Common Kitchen Measures.

> 1 tablespoon

3 teaspoons 3^ fluid ounce

2 gills

y2 liquid pint

8 fluid ounces

1 liquid pint 16 fluid ounces

1 cup cups

2 pts — one qt.

8 qts — one peck

4 pks — 1 bu.

105 qts — 1 barrel

Ice — 30 cu. in. — 1 pound

Sugar 1 c — 3^ lb.

Butter 1 c— 3^ lb.

Lard 1 c— >^ lb.

Flour Ic—Yz lb.

Rice 1 c— ^ lb.

Chapter I. BEVERAGES

TEA

Cold tea should be served ice cold.

Hot tea should be served hot.

Rules for Making Tea.

1. Use freshly boiled water.

2. Scald tea pot.

3. Tea should be infused, never boiled.

Recipe for Making Tea.

6 tsp. tea. 4 cups boiling water

Scald teapot. Pour boiling water over tea and let stand

in a warm place for five minutes. Strain and serve with lemon

or milk.

Five o'clock Tea,

Oolong, English Breakfast and Orange Pekoe tea are used for afternoon tea. It may be in a teapot when the tray is brought in. The recipe for tea may be used.

Tea Accompaniments.

Lump sugar. Cream.

Lemon drops. Sliced lemon

Whole cloves. Candied cherries.

Iced Tea.

8 tsp. tea. 4 cups boiling water.

Follow tea recipe. Strain into glasses one-half full of cracked ice. Sweeten with powdered sugar and allow a slice of lemon for each glass.

COFFEE Coffee mav be served as filtered coffee and boiled coffee.

Rules for Making Coffee.

Coffee should not be boiled or steeped. Coffee should be freshly ground.

Percolator Coffee.

1 cup coffee. 5 cups boiling water.

In making percolator coffee pour boiling water slowly over the finely ground coffee. ^

Boiled Coffee.

Yi cup coffee Yi cup cold water

J ^%'g shell 5 cups boiling water

^ cup cold water Scald coffee pot. Mix coffee and cold water and ^zz

shell; add to the boiling water; boil five minutes; add y2 cup

cold water ; let stand one minute and serve.

COCOA

Breakfast Cocoa.

2 tb. cocoa 3 cups water

2 tb. sugar 3 cups milk

Boil sugar, water and cocoa until a thick S3'rup — scald milk, add to cocoa syrup, beat with a Dover ^^% beater and serve.

Reception Cocoa.

2 tb. cocoa 2 tb. sugar

J4 cup cream (whipped cream)

4 cups milk 1 tb. powdered sugar

1 cup water ^ tsp. Baker's vanilla

Cook cocoa, sugar and water until a syrup ; add scalded milk (serve with cream which has been whipped), and powdered sugar and vanilla.

To whip cream — add powdered sugar and vanilla and beat until stiff.

FRUIT BEVERAGES

Sugar syrup used to sweeten iced drinks is a considerable saving of sugar. The syrup is made by boiling one cupful of sugar and ^ cupful of water for five minutes. This proportion makes a very heavy syrup. Juices left from canning may be used in making iced drinks. The fruit juice on the market will make twice the amount the original bottle contained. Fruit drinks should be garnished attractively.

Fruit Punch.

1 can grated pineapple 1 qt. grape juice

Juice of 12 oranges 2 cups sugar syrup

Juice of 3 lemons 3 qts. water

Mix fruit juice; add sugar syrup and water; add ice.

When ready to serve, garnish with cherries, strawberries,

sliced oranges, bananas or mint leaves.

Lemonade.

Juice and grated rind of 3 lemons

1^ cup sugar syrup (or more, according to taste.)

Raspberry Delight.

1 pt. raspberry juice 2 qts. water Juice from 2 lemons 1 cup sugar syrup Mix and serve with cracked ice.

Pineapple Lemonade.

2 cups boiling water Juice of 3 lemons

1 cup sugar 1 can grated pineapple Boil sugar and water, add lemon juice and pineapple;

cool, add chopped ice and serve with a cherry in each glass.

Iced Loganberry Juice.

2 cups loganberry juice ^^ cup orange juice

Fill four glasses with crushed ice and pour mixture into glasses.

QUICK BREADS

Little Muffins.

3 cups flour Yz tb. sugar

4 tsp. baking powder 1 ^^'g

Yi. tsp. salt 1 cup milk

3 tb. butter

Mix and sift dry ingredients ; add ^%g and milk gradually, add melted butter; beat with an ^g'g beater for two minutes. Bake in a moderately hot oven in small, well oiled tins until light brown (the time will depend upon the size of the muffin tins.)

Graham Muffins.

1 cup flour 1 tb. sugar

1 cup graham flour 1 ^gg

2>y2 tsp. baking powder 1 cup milk 3>^ tb. butter

Mix and dry ingredients — follow recipe for " Little Muffins."

Southern Corn Bread.

1 cup corn meal 5 tsp. baking powder

1 cup flour y^ tsp. salt

Yz c. sugar 1 ^gg

2 tb. butter

Mix and sift dry ingredients; add milk and egg well beaten; add melted butter; beat mixtures; bake in a square shallow tin in a hot oven twenty-five minutes.

Popovers.

1 egg Ys cup milk

Y tsp. salt 1 cup flour

Y teaspoon melted butter Place oiled muffin tins or custard cups in the oven, heat until very hot. Mix ingredients ; add milk gradually, then melted butter ; beat with Dover egg beater five minutes ; turn into hot tins, fill three-fourths full and bake in a hot oven thirty-five to forty minutes.

Baking Powder Biscuit.

2 cups bread flour 2 tb. butter

5 tsp. baking powder ^ c. milk (more or less)

y2 tsp salt Mix dry ingredients and sift. Work in butter with fork,

two knives, or finger tips ; add liquid, mixing with knife until

a soft dough. Toss on floured board, pat and roll to 1 in.

thickness. Shape, place on a buttered tin and bake twelve

minutes in a hot oven.

Griddle Cakes.

2 cups flour 2 eggs

j^ tsp. salt V/z cup milk

2 tsp. baking powder 2 tb. butter

Mix and sift dry ingredients ; add the milk and beaten eggs gradually ; add melted butter. The griddle should be hot and thoroughly greased, and the mixture should be baked as soon as mixed.

Waffles.

1% cup flour 1 cup milk

3 tsp. baking powder yolks 2 eggs ^2 tsp. salt whites 2 eggs

1>4 tb. butter Mix and sift dry ingredients; add milk and yolks well beaten; melted butter and cut and fold in the stififly beaten whites of eggs. Cook in a hot, well oiled waffle iron. Put a tablespoon of the mixture in each section of the iron, cover, and the mixture will just fill the iron. The iron can be turned almost as soon as it is filled.

Doughnuts.

1 cup sugar 4 tsp. baking powder

3 eggs ^ tsp. cinnamon

1 cup milk 54 tsp. nutmeg

35^ cups flour IJ^ tsp. salt

Mix the dry ingredients; add the beaten eggs and only enough milk to make a stiff dough ; toss one-fourth the mixture at a time on a floured board; roll to ys inch thickness; cut with a doughnut cutter; fry in deep fat; lift out with a skewer and drain on brown paper.

Rules for Testing Fat.

1. When fat begins to smoke, drop in a small piece of bread and if in sixty seconds it is golden brown, it is the right temperature for frying uncooked mixtures. Cooked mixtures require only forty seconds.

Strawberry Shortcake.

2 cups flour 1 egg

}i c. sugar Y^ c. butter

4 tsp. baking powder Yz c. milk

Y2 tsp. salt Mix dry ingredients and sift three times — work in shortening; add tgg well beaten, and milk. Pat and roll to 2 in. thickness. Bake in a hot oven 20 minutes. Split and spread with butter. Fill with strawberries ; place on the top and cover with Whipped Cream Sauce.

Individual Shortcakes.

5 tsp. baking powder 2 tb. butter 2 cups flour 4 tb. sugar Y2 tsp. salt 1 cup milk

Mix as baking powder biscuit. Split biscuit, fill with mashed berries and cover top with cream.

Nut Bread. No. 1.

lYi cups graham flour 5 tsp. baking powder

2 cups white flour Y2 tsp. salt

Y2 cup sugar IY2 cup milk

y^ cup broken walnut meats

Mix dry ingredients ; add milk gradually, then nuts. Put into oiled bread pans and bake in a moderate oven 50 to 60 minutes.

Nut Bread. No. 2.

}i cup sugar ^ tsp. salt

23^ c. flour 1 egg

4 tsp. baking powder 1 cup milk

1 cup nut meats

Mix and sift dry ingredients. Add beaten egg and milk gradually, then nut meats. Bake in buttered bread pans 50 to 60 minutes.

Steamed Brown Bread.

1 cup white flour ^ tsp. soda

1 cup corn meal ^ tsp. salt

1 cup graham flour % cup molasses

lj4 c. milk

Mix dry ingredients. Add milk and stir until smooth ; add molasses and mix thoroughly. Fill buttered molds twothirds full ; steam 3 to 33/2 hours.

Whole Wheat Muffins.

1^ cup whole wheat flour J/2 tsp. salt

1 tb. sugar 1 tb. melted butter

2 tsp. baking powder ^4 cup milk

Mix dr}^ ingredients; add milk and then melted butter; beat, pour into oiled gem pans and bake 20 to 30 minutes in a moderately hot oven.

Gingerbread.

Ys c. butter or other fat 3 c. flour

% c. boiling water 1 t. soda

1 cup molasses 3^ t. salt

1 egg well beaten 1 tb. ginger

y^ c. sugar if desired

Melt butter in boiling water, and add molasses and egg. Mix and sift dry ingredients and add to the first mixture gradually. Bake in a shallow buttered tin in a moderate oven from 25 to 30 minutes.

Fritter Batter.

134 c. flour Yi c. milk

2 tsp. baking powder 34 tsp. salt

1 egg Mix and sift dry ingredients, add ^g%, and milk gradually ; beat until smooth and fry in deep fat.

Note — Bananas, Oranges, Corn, Apples, Oysters, Pineapple, Peaches, Salmon may be used with this batter. When fruits are used, cut up into small pieces and add 1^ tb. powdered sugar to the batter.

YEAST BREADS

Directions for Making Bread With Yeast.

1. Mixture should not be overheated or chilled, as heat kills yeast and cold delays its growth.

2. Dough requires less kneading if the batter is well beaten in mixing.

3. Reasons for kneading dough :

a. to incorporate air.

b. to thoroughly mix ingredients.

c. to make it elastic.

4. When bread is baked, remove from oven, take from pans and allow to cool uncovered.

5. Bread should be kept in a covered bread box.

White Bread.

1 c. hot milk (or water) 2 tb. butter

1 c. hot water 2 tb. sugar

2 tsp. salt 1 yeast cake y2 c. lukewarm water 2 qts. flour

Mix yeast until smooth in lukewarm water; add salt, sugar and butter to the hot milk and water and allow to cool until lukewarm; then add to the yeast mixture and add enough flour to m^ake a drop batter; beat thoroughly, and add remaining flour to make a soft dough and knead on a floured board until no longer sticky ; place in a covered utensil and keep in a warm place until doubled in bulk. Shape into a loaf and place in an oiled bread pan. Brush the top with melted butter and let rise until double in bulk and bake in a hot oven 45 min. to 1 hr.

Note — If bread is set the night before one-half the amount of yeast may be used.

RoUs.

Follow the recipe and directions for making white bread; when twice its bulk shape into rolls.

To make Parker House Rolls take one at a time ; roll into a ball; then flatten it, brush the top with a little butter; make a crease through the center, fold over, pressing the edges tightly together. Place rolls in buttered pan an inch apart, brush with butter, allow to rise and bake in a hot oven for 20 min.

Cinnamon Rolls.

Follow recipe for White Bread. Roll dough to Y^ inch thickness. Cover with raisins, sprinkle with cinnamon and sugar mixture ; allow ^4 tsp. cinnamon to one tb. sugar. Roll as for Jelly Roll and cut with a sharp knife y^ in. thick. Place in buttered tins, allow to double in size and bake in a hot oven 15 to 20 minutes.

USES FOR DRY BREAD

Bread Crumbs. Grind or roll pieces of bread which have been thoroughly dried in the oven. They may be kept for some time in covered glass jars.

Toast. Cut stale bread in ^-in. slices ; place on the rack in the broiling oven ; toast until brown on one side ; turn and brown on the other side.

Cream Toast.

2 c. milk 2 tb. flour

^ tb. butter Y^ tsp. salt

5 slices bread

Make a white sauce of milk, flour, butter and salt. Toast the bread on both sides, put on plate and pour white sauce between and over the toast.

French Toast.

2 c, milk 2 eggs

y^ tsp. salt 8 slices stale bread

Add slightly beaten eggs and salt to milk. Dip bread into egg mixture. Fry in hot buttered frying pan to golden brown.

Cinnamon Toast.

Toast one side of bread, butter the untoasted side, sprinkle with cinnamon and sugar mixture and toast.

Chapter III CAKES

General Directions.

1. Measure all the ingredients.

2. Use pastry flour. Sift the flour before measuring, return to the sifter, add baking powder, salt and spices. When fruit or nuts are used, dredge with flour.

3. Separate the yolks and whites of eggs, but do not beat until ready to use them.

4. Oil the pans thoroughly with the same kind of fat used in the mixture.

5. Light the oven and be sure it is the right temperature before the ingredients are combined.

Mixing.

Cream the butter by continued rubbing against the bowl with a wooden spoon, finally beating until almost white. Add the sugar gradually and continue beating until the sugar ceases to be granular. Beat the yolks of the eggs until thick and lemon colored; beat into the creamed butter and sugar. Rinse the bowl in which the eggs were beaten with the milk. Add the flour and milk alternately ; that is a quarter of the flour, then a portion of the milk and so on. First stir, then beat vigorously. Add Baker's vanilla. Add fruit if used.

Beat whites of eggs until stiff; cut and fold into the mixture. Fill the pans half full, with the sides well filled and a slight depression in the center.

Time Required for Baking.

Temperature of the oven — moderate — 380 degrees F. Time depends upon the thickness of the cake.

a. Cup cake — 12-15 minutes.

b. Layer Cake — 20-30 minutes.

Loaf cake — 30-40 minutes.

b. Quarters of time.

1. Begins to rise.

2. Continues to rise; begins to brown.

3. Finishes browning.

4. Shrinks from pan.

Care After Baking.

When taken from the oven allow it to remain in the pan about three minutes; loosen the edges with a knife; invert on a cooler; turn right side up after a few minutes.

Tiny Cakes.

1^ c. flour ' 3 tb. butter

^ c. sugar 2 eggs

2J/< tsp. baking powder ^ c. milk

Ys tsp. salt 3^ tsp. Baker's flavoring

Cream the butter; add the sugar, cream together; add beaten eggs. Mix dry ingredients and add alternately with milk ; add flavoring. Bake in tiny cake tins in a moderately hot oven twelve minutes. Do not fill the tins more than one-third full.

Dutch Apple Cake.

2 c. flour 4 tb. melted butter 4 tsp. baking powder j^ tsp. cinnamon ^2 tsp. salt 1 c. milk

^ c. sugar 1 egg

2 sliced apples

Mix dry ingredients, add egg and milk, add melted butter and beat. Pour into a greased floured shallow tin, arrange slices of apple, sprinkle with cinnamon mixed with 1 tb. of sugar.

Sliced canned peaches may be substituted for apples. The cinnamon is combined with dry ingredients in cake.

Feather Cakes.

3 tb. butter 2^ tsp. baking powder ^ c. sugar Whites 2 eggs

J/2 c. milk J4 tsp. Baker's vanilla

ly^ c. flour J4 tsp. Baker's almond

Cream the butter, add the sugar, then flour and baking powder with the milk ; add beaten whites and Baker's flavoring. Fill tiny cake tins one-third full; bake in a moderate oven fifteen minutes. Frost with Maple Cream Frosting.

Southern Spice Cake.

yz c. sugar Y^ c. milk

3 tb. butter 2 tsp. baking powder

1 tgg IJ^ c. flour

34 c. coffee (strong) %c. corn starch

1 tsp. cinnamon 34 tsp. cloves

% tsp. allspice Cream butter, add sugar and beaten egg yolk. Sift and measure flour; add to dry ingredients, sift together and add to the butter, sugar and egg alternately with the milk and coffee. Pour into layer cake tins and bake in a moderately hot oven twenty minutes. Frost with Velvet Cream or Boiled Frosting.

One Egg Cake.

Yi c. sugar 34 tsp. salt

3 tb. butter 13^ tsp. baking powder

1 egg Y^ c. milk

13/2 c. flour 1 tsp. Baker's vanila

Cream the butter; add the sugar and beaten egg yolk — add dry ingredients alternately with the milk. Fold in beaten whites and Baker's flavoring. Pour into layer cake tins and bake in a moderately hot oven 25 min.

Cocoa Cake.

2 egg yolks 1>^ c. flour

Y2 c. milk 3 tsp. baking powder

2 tb. cocoa 2 tb. melted butter

}i c. sugar 1 tsp. Baker's vanilla or

Y2 c. milk 34 c. coffee Cook cocoa, milk and egg yolks in a double boiler until thick. Mix dry inigredients, add to cocoa mixture alternately with milk ; add melted butter and Baker's flavoring. Bake in a square shallow pan for twenty minutes. Frost with Chocolate or Boiled Frosting.

Devil's Food Cake.

y^ c. butter 1 c. flour

^ c. sugar 1 tsp. soda

2 e^g yolks 2 oz. chocolate

Yz c. milk 54 tsp. Baker's vanilla

Cream the butter ; add the sugar and beaten e^gg yolks ; add melted chocolate, then the flour and soda alternately with the milk ; add Baker's flavoring and bake in two layer tins for twenty-five minutes.

Sour Cream Cake.

2 eggs Yz tsp. salt

Ya c. sugar Y2 tsp. Baker's vanilla, or

1 c. thick sour cream Y2 tsp. cinnamon

2 c. flour (scant) ^ tsp. cloves 1/4 tsp. baking powder Yz tsp. soda

Beat eggs, add sugar, cream and Baker's flavoring — continue beating. Mix and sift flour, baking powder, soda, salt and spices (if used). Add this to the first mixture and blend to a smooth batter. Bake in two layers, in a loaf or in small pans.

Jelly Roll.

3 eggs Ya tsp. Baker's vanilla ^ c. sugar 1 tsp. baking powder

1 tb. milk (scant) Ya tsp. salt

1 c. flour 1 tb. melted butter

Beat eggs until light, add sugar gradually and continue beating; add milk. Baker's flavoring, flour, salt and baking powder sifted together and then melted butter. Pour into a large buttered shallow pan with bottom lined with buttered paper. Spread the mixture Yi i"- thick and bake 12 min. in a moderate oven. Turn on a clean cloth wrung out of hot water. Remove paper quickly and trim edges with sharp knife — spread with jelly, roll and wrap with paper to hold the shape.

Washington Pie.

^ c. shortening J^ tsp. Baker's flavoring

f^ c. sugar IK c. flour

2 eggs 2^ tsp. baking powder

Yi c. milk ]/i tsp. salt

Cream butter, add sugar gradually then beaten yolks and flavoring. Mix flour and baking powder and add to the first mixture alternating with the milk. Fold in beaten t^^ whites. Bake in two or three layers. When cool spread jelly filling between the layers and pile with whipped cream on top.

Chocolate bars.

2 eggs 2 sqs. chocolate

1 c. sugar 6 tb. shortening

Yz c. flour 1 tsp. Baker's vanilla

1 c. broken nut meats Beat eggs, add sugar gradually and continue beating;

melt butter and chocolate together over hot water and add to

the first mixture. Add flour, vanilla and nuts. Spread 1-3 in.

thick on buttered shallow pans and bake in a moderate oven.

When cool cut into small bars.

Gold Cake.

34 c. butter ^ tsp. Baker's vanilla or

grated rind of lemon y-i. c. sugar 1 c. flour

4 ^%^ yolks 2 tsp. baking powder

Yi c. milk few grains of salt

Cream butter, add sugar gradually ; add well-beaten yolks then flavoring and mix thoroughly. Mix and sift baking powder and flour and add alternately with the milk. Bake in buttered loaf tin.

Sponge Cake.

3 eggs IJ^ c. flour

1 c. sugar \Yi tsp. baking powder

Yi c. cold water 54 tsp. salt

1 tsp. Baker's vanilla

Beat eggs whole, add sugar, beat well. Add water, flour, salt and Baker's vanilla. Bake 20 minutes in moderate oven.

Angel Cake.

1 c. egg whites 1 c. granulated sugar

1 c. flour 5^ tsp. Baker's vanilla

1 tsp. cream of tartar ys tsp. salt

Sift sugar and flour three times. Add salt and cream of tartar to egg whites and beat until stiff and dry. Fold into the flour and sugar, add flavoring and turn into an unbuttered angel tin. Bake in a slow oven until the surface springs back when pressed with the finger tips. Remove from oven and place pan bottom up on a wire cake cooler.

Cream Puffs.

Ys c. butter 1 c. boiling water

1 c. flour 4 eggs

Boil butter with water until butter is melted; bring to the boiling point; add flour all at once and stir over fire until the mixture is stiff. Cool slightly and add the unbeaten eggs one at a time, beating in each until thoroughly mixed. Drop by spoonsful on a buttered tin 2 in. apart. If a glazed surface is desired brush with white of egg before baking. Bake 30 to 35 min. in a moderate oven. When cool cut a slit and fill with sweetened whipped cream or cream filling.

Chocolate Eclairs.

Use cream puff mixtures, shaping in oblongs about 4 in. long and 1 in. wide. Bake as for Cream Puffs and fill with Chocolate Cream Filling. Cover top with chocolate (fil) frosting.

COOKIES AND WAFERS

General Directions for Cookies.

1. Cream the butter and sugar.

2. Add beaten egg.

3. Add milk and sifted ingredients alternately.

4. Add only enough flour to roll dough.

5. For thin cookies the dough should be chilled before rolling.

6. Cookies require a moderately hot oven.

Chocolate Nut Cookies.

2c. flour y^ c. milk

Yz c. sugar ^ c. chopped meats (nut)

y^ tsp. salt 2 oz. chocolate

2 tsp. baking powder 1 ^^^

2 tb. butter

Cream butter and sugar; add beaten tgg; add melted chocolate, dry ingredients and milk alternately ; add walnut meats. Roll to Y in. thickness ; cut and bake in a moderate oven about 12 min.

This recipe makes about 4 doz. very small cookies.

Cream Cookies.

3 c. flour 2 tsp. baking powder 34 c. sugar 34 c. raisins

34 tsp. salt 34 c. top milk or cream

34 tsp. cloves 1 egg

j4 tsp. cinnamon 34 c. butter

Cream butter and sugar; add beaten eggs, dry ingredients

and milk alternately ; add raisins, roll and cut about 34 i"-

thick. Bake in a moderate oven.

Note — The raisins may be omitted in this recipe.

Ginger Snaps.

'•^c. flour 34 c. butter

3^ c. molasses 34 tsp. soda

ys tsp. salt 13^ tsp. ginger

Boil butter and molasses ; when cool add dry ingredients ;

chill, roll out thin and cut; bake in a moderate oven about 10

min.

Jelly Filled Cookies.

2 c. flour ^ c. milk

/'2 c. sugar 34 c. butter

34 tsp. salt 1 egg

2 tsp. baking powder 34 c. jelly

Cream butter, add sugar and tgg; add dry ingredients alternately with milk. Roll on floured board ; cut, put one-half teaspoon jelly on top and join two cookies together like a sandwich. Bake in a moderately hot oven 10 min.

Molasses Cookies.

y2 c. molasses 1 tsp. baking powder

V2 c. milk }^ tsp. soda

2y2 c. flour y2 tsp. salt

1 tsp. ginger ^2 tsp. cinnamon

2 tb. melted butter Mix dry ingredients with 3 c. of flour; mix molasses, milk and butter and add to dry mixtures. Add enough of the remaining flour to make a soft dough. Chill thoroughly, roll a small quantity of the mixture at a time to y in. thickness. Cut and bake on a slightly buttered tin in a moderate oven 10 to 15 min.

CAKE FROSTINGS AND FILLINGS

Strawberry Cream Filling.

1 egg white 1 tb. powdered sugar

1 c. strawberries (whole)

Beat Qgg white with wire whip; add strawberries and powdered sugar. Continue beating until thoroughly mixed.

Quick Frosting.

1 c. powdered sugar y^ tsp. Baker's vanilla

2 tb. hot water

Sift sugar, stir into hot water; add Baker's flavoring. This may be varied by using cocoa or other flavoring.

Cream Puff Filling.

1 c. sugar 1 spk. salt j4 c. flour 2 eggs

2 c. scalded milk y tsp. Baker's vanilla Mix dry ingredients ; add gradually to scalded milk ; cook

in double boiler, stirring constantly until thickened; pour over slightly beaten eggs; mix well and return to double boiler. Cook two minutes over water below boiling point; remove from fire, cool and add flavoring.

Chocolate Eclair Filling.

IJ^ sqs. melted chocolate

Use directions for cream filling, adding chocolate to scalded milk.

Boiled Frosting.

1 c. sugar 1 tsp. Baker's vanilla, or

Yi. c. water ^ tsp. lemon juice

1 ^z^ white Boil sugar and water without stirring until syrup threads when dropped from the tip of a spoon; cool slightly and pour syrup gradually on stiftly beaten egg white, beating constantly; add Baker's flavoring and continue beating until thick enough to spread.

Fig and Nut Filling.

1 c. figs (chopped) Yz c. water

1 c. nuts (chopped) spk. salt

Yz c. sugar Y^ tsp. lemon juice

Dissolve sugar in water; add figs and nuts; cook until thick ; add Baker's flavor.

Fudge Frosting.

1 c. sugar 1 sq. chocolate

Yi c. milk Y^ tb. butter

Ya tsp. Baker's vanilla Boil sugar, milk and chocolate until a soft ball when tried

in water; add butter, cool, beat until creamy and spread on

cake.

Mocha Frosting.

1 c. confectioners' sugar 3 tb. cocoa

2 tb. butter 1 tb. strong coffee

Ya tsp. Baker's vanilla Mix sugar and cocoa, cream butter, add to the sugar mixture moistened to the desired consistency with strong coffee.

Chocolate Frosting.

1 c. granulated sugar 2 sqs. chocolate

Yi c. hot water ^ tsp. Baker's vanilla

2 tb. whipped cream or 1 tb. butter Boil sugar and water until it spins a thread ; pour over

chocolate ; add Baker's vanilla and beat until creamy ; add

whipped cream or butter.

Cocoanut Cream Frosting.

1 c. powdered sugar 1 tgg white

1 c. shredded cocoanut 34 tsp. Baker's vanilla

y2 c. top milk or cream 2 drops Baker's almond