The Manila Cook Book

THE
MANILA COOK BOOK
3 1924 059 639 21

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CORNELL
UNIVERSITY
X
LIBRARY
SCHOOL OF
HOTEL ADMINISTRATION
LIBRARY
Gift of THOMAS BASS
Cornell University
Library
The original of tiiis book is in
tine Cornell University Library.
There are no known copyright restrictions in

the United States on the use of the text.
http://www.archive.org/details/cu31924059639215
THE
MANILA COOK BOOK
COMPILED BY THE GUILD

OF THE
CENTRAL METHODIST CHURCH
REVISED BY THE
WOMAN'S AUXILIARY OF THE UNION

CHURCH OF MANILA
CGiSj.\iiLL OiViv _Aî_i.
LIBRARIES
ITHACA. N. Y. 14833
THIRD EDITION
Hotel Admin irrratioa Library

Static, 'all
AUQ 2 8 2002
MANILA
I9I9
fJ-^4^
7Z^
COPYRIGHT
PHILIPPINE EDUCATION CO., Inc.
MANILA
1919
CONTENTS
Bread ... . 77
Cake - - . - 91
Candy . , . - 157
Cold Pack Method of Canning 179
Cheese -- -61
Cookies .... . . . 105
Curries . 66
Desserts - 119
Eggs 73
Entrees - ... .... 66
Fireless Cooker .... ... . 177
Fish ... . .
'
. . - - 11
Fish, What to Serve With - - - 163
Frozen Dainties ...

....134 .
Hot Breads .... .... 77
Meats .... ... .24

Meats, What ...
to Serve With - . 163
Menus - 168
Pastry - - ... .112. -
Pickles - - - 146
....
-
...
Poultry
Preserves
.... ...
.....
- -
. - 32
j46
Puddings . 119
Punches ... . - - . - - 143
Saladi - - 52
Sandwiches ..... -. 86
.... ....2I
Sauces for Fish and Meat
....
Sauces for Puddings and Desserts . 130
Shell Fish ... ... -
...-.-- 17
-
Soups .... 6
Suggestioni * - 183
Vegetables .... 37
'We may live without poetry, music and art;
We may live without conscience, and live without heart;
We may live without friends, we may live without books;
But civilized man cannot live without cooks".
^mp2 fnr a iag
AKE a dash of water cold,
And a little leaven of prayer,
A little bit of sunshine gold,
Dissolved in the morning air.
Add to your meal some merriment.

And a thought for kith and kin.
And then as a prime ingredient
Plenty of work thrown in.
But spice it all with the essence of love

And a little whiff of play.
Let a wise old Book and a glance above
Complete the well spent day".
SOUPS
Consomme, or stock, forms the basis of all meat soups. Fresh, uncooked
beef, with the addition of cracked bones, makes the best stock, as the gluti-
nous matter contained in them renders it important that they should be boiled
with the meat to add to the strength and thickness of the soup.
Meats for soup should be put to cook in cold water, in a covered pot,
and allowed to simmer slowly for several hours, and should be carefully
skimmed to prevent them from becoming turbid. Never boil fast, and add hot,
not cold water. Do not salt until meat is tender. Allow a quart of water
to a pound of meat and bone, and a teaspoon of salt. Strain.
THE MANILA COOK BOOK
BOUILLON
1 pound of beef 1 turnip
1 carrot cabbage leaf
celery parsley
Makes one quart. One pound of beef, upper part of round. Cut ve-
getables in small pieces and let lie in cold water. Cut meat in cubes, no fat,
wash and put on stove in three quarts of cold water with vegetables. Season
to taste. Cook ten hours. Strain.
BLACK BEAN SOUP

Mrs. 0. M. Shuman.
1 pint black beans ^ saltspoon cayenne
1 quart cold water 1 lemon
1 small onion 2 eggs
1 teaspoon salt 1 quart beef stock
1 saltspoon pepper
Soak the beans over night in cold water. In the morning, drain off and
put in a sauce pan with cold water. Add the onion and cook until soft.
Mash through colander, add the beef stock, salt and pepper. Slice hard-boiled
eggs and lemon. Place one slice lemon and eggs as desired, to each plate of
soup.
CHICKEN SOUP
stock from 1 chicken 2 tablespoons parsley
2 tablespoons rice 2 tablespoons celery
Stock from fricasseed chicken. Skim off grease. Take 1 quart of stock.
Put in rice, parsley, celery. Cook one hour. Season.
BASIS FOR CREAM SOUP

1 cup milk Vi teaspoon salt
1 tablespoon butter Va teaspoon pepper
1 tablespoon flour 1 to 2 cups vegetable pulp
Cook vegetables until soft. Strain. To one quart of soup, add from
one to two cups of vegetable pulp. Add salt and pepper.
ASPARAGUS SOUP
Mrs. C. H. Smith.
2/3 can asparagus 1 tablespoon butter
1 pint scalded milk 1 tablespoon flour

salt and pepper to taste
Cook asparagus until very tender. Rub through strainer. Add this to
scalded mOk. Eub flour and butter together and stir into the milk. Cook
Season with salt and pepper. Serve.
up.
SOUPS
CREAM OF ASPARAGUS SOUP
Mrs. Ben. F. Wright.
1 can asparagus 1 cup evaporated cream
2 cups boiling water butter, size of walnut
1 tablespoon flour or corn starch salt and pepper
The canned asparagus makes delicious soup this way: —First cut off the
tender ends and press the pulp from the fibrous stems by rubbing through
a sieve. Add this pulp to the juice from the can. Have ready the boiling
water, in which the corn starch or flour has been thoroughly cooked. Then
add the cream, the juice, and the pulp, and let it just reach the boiling point.
Add the tender tips, salt, pepper, and butter. Serve.
CREAM OF CELERY SOUP

Sirs. C. H. Smith.
1 pint of cooked celery 1 tablespoon flour
1 quart of milk 1 teaspoon onion juice
1 tablespoon butter % teaspoon celery salt
% saltspoon white pepper

Add stewed and sifted celery to the following foundation. Milk, butter
and flour creamed, onion juice, celery salt, white pepper and a dash of cayen-
ne or little slices of sweet pepper.
MARROW BALLS FOR ABOVE

Mrs. C. E. Smith.
1 tablespoon marrow 1 teaspoon chopped parsley
3 tablespoons bread crumbs salt and pepper to taste
part of raw egg
Mix together cooked marrow, bread crumbs, parsley, salt and pepper.
Add enough raw egg to this mixture to insure the balls not coming to pieces
in cooking. Form into balls the size of filberts. Roll in raw egg and fine
bread crumbs or flour. Simmer in soup a few minutes before serving.
CORN SOUP
Mrs. C. H. Smith.
1 pint or 1 can corn 1 teaspoon flour
1 pint water 2 teaspoons butter
1 quart milk 1 slice onion
Cook the corn in the water thirty minutes. Scald the milk with the
onion, and when it boils add the butter and floor, creamed. Cook for a few
minutes. Add the corn. Cook a little longer. Strain and serre.
THE MANILA COOK BOOK
MONGO SOUP (Very nutritious)
1 cup mongo salt, pepper and

l-Vz quarts water other seasoning
Wash mongo. Cover with water and let it stand in water all day. Drain.
Add water, salt, pepper, and any other desired seasoning, and simmer until
the mongo is tender (about two hours). Press through a sieve. Add onion.
Serve.
If desired, some coeoanut mUk may be added in place of some of the

water, but if the mUk is used, add after the milk is ready to serve, as boiling
coeoanut milk causes it to separate. If the mongo is ground (put through
a coffee mill), it will be much more nourishing, as much of the nourishment
clings to the skins.
PUREE OF PEAS
Mrs. C. H. Smith.
1 can or pint of shelled peas 1 tablespoon butter
2 cups white stock 2 tablespoons flour
(made of veal or chicken)
2 cups milks salt and pepper to taste
Proceed as with corn soup.
POTATO CHOWDER
Mrs. G. A. Miller.
Into a stew pan put some slices of bacon. When hot put in sliced pota-
toes. Add enough water to cover. After the water has boiled down add
crackers. Cover with diluted cream and simmer until done.
TOMATO SOUP
12 tomatoes 5 tablespoons flour
2 teaspoons sugar 3 tablespoons butter
14 teaspoon soda I-V2 teaspoons salt

4 cups ginetan % teaspoon pepper
Place tomatoes in boiling water. RemoTa skins. Cook them for fifteen
minutes, with sugar and soda. Run through a siere.
Mix the ginetan (obtained by pouring hot water through grated co-
eoanut) and flour well together. Heat until thickened, stirring constantly.
Add butter, salt and pepper. Combine tha mixtures and reheat.
10 SOUPS
TOMATO SOUP
Mrs. F. W. Van Buskirk.
1 quart stewed tomatoes V2 teaspoon soda
1 medium size onion 1 quart milk
butter size of an egg 1 cup cooked rice
Slice onion. Fry in butter until it begins to brown. Add tomatoes and
stir together. Cook untU onion is thoroughly done. Strain. Add soda, then
milk. Let it boil up and serve. The addition of cooked rice makes it very
nice.
PUREE OF TOMATO SOUP

1 can tomatoes % teaspoon soda
1 tablespoon flour 1 cup canned cream
I-V2 teaspoons butter 1% tablespoons sugar
1 tablespoon salt
Boil tomatoes twenty minutes. Strain. Mix together flour and butter.
While tomatoes are boiling stir in flour and butter. Add soda and cream,
diluted with half water, salt and sugar. Serve almost immediately. Six
people.
QUICK TOMATO SOUP

Mrs. G. E. Seyholt.
1 can tomatoes 2 tablespoons flour
1 slice onion 1 teaspoon sugar
some celery 1 teaspoon salt
2 tablespoons butter 1 saltspoon pepper
1 saltspoon soda
Put tomato, onion and celery into a sauce pan. Cover. Bring to a
boiling point. Add flour and butter rubbed together. Stir carefully until
mixture boils and thickens. Add sugar, salt, pepper and soda. Press through
a sieve. Reheat and serve.
FISH
We have received numerous requests for information regarding edible
&h of the Philippine Islands. "We can give nothing definite concerning the
seasons for special fish nor the cost in different parts of the Islands, but
we give as follows,
from the Philippine Journal of Science:
"There are four different species of anchovies in these waters, called
Dilis by the Filipinos. This fish is almost transparent with very thin deci-
duous scales. It is a delicate little fish with a fine flavor in oil or spice, or
if made into a paste.
"The Herrings consist of thirteen and abound in almost
distinct species
all the Islands. They are commonly called These are generally
Silinasi.
dried by the natives, but when fresh are gray blue on the back and sides
and white underneath. They are small fish.
"The Silverside, called "Guno"

Tagalog and Moro, and "Ti-i" in
in
Ilocano, without doubt the most abundant in the Philippines. They grow
is
to a length of from ten to twelve centimeters and have a greenish tint on

the back, and a bright silvery band on both sides.
"There are eight species of the Mackerel Family found in the Islands,
the most important of which is the "Tanguingue" which is a true Spanish
Mackerel, and is regarded by many as the finest food fish in the Philippine
waters. This species is fairly abundant and sells from one to four pesos
a fish. It has a blue stripe on the back and dark blue stripes across the
sides, and is white underneath.
"Red Snappers, getting their name from their bright, red color, are
among the most delicious of the island fish. When full grown they range
from twenty-five to ninety centimeters in length. They can be found in
nearly all of the markets and especially in Zamboanga, where a large one
may be bought for forty centavos. In Manila however they are much more
expensive.
"The Pompanos called "Talakitok" in Tagalog are very abundant in
almost all markets. They range from thirty-two to thirty-six centimeters
in length and are a greenish yellow color with brown stripes across the back.
"The Basses are composed of thirty-three different species weighing
from twenty-five to thirty-five kilos. The largest branch of this family is
called "Lapo-lapo" in Tagalog, "Garopa" in Visayan and "Kukkut" in
Moro. These fish bring a high price in the Manila market and are a favor-
ite sea food for many Americans. They are brown with darker brown spots
all over them.
"The Mullets can always be found in the market, and when quite fresh
and properly cooked are most delicious. They are about forty centimeters
in length and are of an almost uniform silver gray color.
"The mUk fishes are called "Bangos" by the natives and resemble the
Mullet, but have only one fin on the back while the Mullets have two. These
sometimes reach the size of a meter in length. The milk fish is the most
abundant fish in the Manila market. Frequently during protected rough
weather it is the only variety obtainable."
In selecting fish, choose those only in which the eye is full and pro-
minent, the flesh thick and firm, the scales bright, and fins stiff. They
should be thoroughly cleaned before cooking.
11
12 FISH
BAKED FISH
Fill the fish with a nicely prepared stuffing of rolled cracker or stale
bread crumbs, seasoned with butter, pepper, salt, sage, etc. Sew up. Bake
fish slowly, basting often with butter and water.
FISH STUFFING
1 eup bread crumbs 1 teaspoon chopped onion
14 teaspoon salt 1 teaspoon chopped parsley
% teaspoon pepper 1 teaspoon capers
^ cup melted butter 1 teaspoon pickle
mix well
BAKED FISH
Dressing Sauce
4 hard boiled eggs, chopped fine 4 eggs, hard boiled
1 cup bread crumbs % cup vinegar
salt and pepper to taste 1 tablespoon butter
pinch of parsley salt and pepper to taste
chopped onion
Clean, dry well, and fill with dressing. Tie well with cord to keep the
dressing in. Put in baking pan with a little water; keep moist while cook-
ing by basting. When done put on a platter and clip the string. Make a
sauce of eggs, vinegar, butter, pepper and salt. Let it cook until thick and
then pour over the fish.
BOILED FISH
Put fish into cold water and set on the fire to cook gently, or the outside
will break before the inner part is done. When boiling fish add a little
vinegar and salt to the water, to season and prevent the nutriment from
being drawn out. The garnishes for boiled fish are parsley, sliced beets,
lemon, or sliced boiled eggs.
CREAMED FISH
Cream Sauce
2 cups cold fish 2 tablespoons butter
1 cup cream sauce 1 tablespoon flour
salt and pepper to taste 1 cup milk or cream
squares of buttered toast
Shred any left OTer fish, taking out bones and skin ; then mix with hot
sauce. Stir until smooth. You can serve on squares of buttered toast, or
put in a deep dish, cover with bread crmnbs, and brown.

Sauce :
—Mix butter and flour into smooth paste. Add milk or eream.
Cook until thick and smooth. Poor over fish.
THE MANILA COOK BOOK 13
CREAMED FISH
Mrs. G. E. Seybolt.
1 tablespoon butter 1 level teaspoon salt
1 tablespoon flour 1 salt spoon pepper
% pint milk 1 pint cooked fish
Rub together butter and flour. Add milk. Stir until boiling. Take
from fire. Add salt and pepper and cold cooked fish picked into flakes.
Stand this over hot water until thoroughly heated. Serve on toast, in pate
shells, potato cases, or in a potato border.
FRIED FISH
Season with salt and pepper. Dredge with flour. Brush over with
beaten egg. Roll in bread crumbs, and fry in hot lard or drippings suf-
ficient to cover. If the fat is very hot, the fish will fry without absorbing
it, and it will be palatably cooked. When browned on one side, turn it over
in the fat and brown the other; draining when done. Serve with tomato
sauce, garnished with sliced lemons.
SCALLOPED FISH IN RAMEKINS

Mrs. J. B. Bodgers.
1 medium can fish-flakes V2 onion
2 hard-boiled eggs white sauce
Pick over can of fish-flakes. Chop onion and eggs. Miz all together
with rich white or cream sauce. Bake in ramekins. Dust top of each
with buttered bread or cracker crumbs.
CREAMED CODFISH
1/2 pound salt codfish dash of pepper
1 tablespoon butter 1 egg yolk
1 tablespoon flour % teaspoon salt
% pint of milk
Pick apart codfish. "Wash thoroughly in two waters. Soak over

night in cold water. Next morning, drain, cover with boiling water and
cook below the boiling point for five minutes. Drain and press. Rub but-
ter and flour together. Add milk. Stir until boiling. Add a dash of pepper
and the codfish. Cover and stand over hot water ten minutes. Add the
beaten yolk of an egg adn salt, and serve with plain boiled potatoes.
14 FISH
SALT CODFISH WITH MACARONI
Mrs. G. E. Seybolt.
2 ounces macaroni 1/2 pint strained tomato
1/2 pound boneless codfish \i tablespoon grated onion
1 tablespoon butter I/2 teaspoon salt
1 tablespoon flour 1 saltspoon white pepper
Break macaroni into two inch lengths. Throw them into boiling water
and boil rapidly for thirty minutes. Drain. Blanch for fifteen minutes in
cold water; then cut in piee&s half inch long. Wash codfish, cut into dice
and cover with cold water. Bring just to the boiling point. Drain. Cover
again with boiling water, and let it stand for five minutes, then drain. Rub
together butter with flour. Add strained tomato, onion, salt and pepper.
Stir until boiling. Add macaroni and fish. Stand over hot water five
miutes and serve in a heated dish.
CODFISH BALLS AND CODFISH SOUFFLE

% pound salt cod 1 saltspoon pepper
1 pint mashed potatoes 2 egg yolks
1 rounding tablespoon butter bread crumbs
Pick apart salt cod, cover with cold water, bring to boiling point and
drain. Cover with boiling water again and let stand five minutes; drain
and press; add hot mashed potatoes, butter, pepper and the yolk of eggs;
mix thoroughly and form balls, dip in beaten egg, roll in bread crumbs and
fry in deep, hot fat. Serve plain with tomato sauce.
Persons who do not eat fried foods may change the recipe into codfish
souffle by adding the well beaten whites of the eggs and baking the mixture
a golden brown.
FISH CHOWDIER
1 pound of white fish salt
3 medium size potatoes pepper
1 large onion celery seed
1 pint boiling water tomatoes
1 pint of milk
1 tablespoon butter
powdered thyme
Wash and cut in squares any white fish. Pare and cut into dice
potatoes. Chop fine the onion. Put in the bottom of the kettle a layer
of the potatoes, then a layer of fish, then tomatoes. Add a teaspoon of
onion, teaspoon thyme, a saltspoon of salt, a dash of pepper, 1/2 tea-
1/2
spoon celery seed, and so continue until the materials are all used. Have
the top layer potatoes. Pour over a pint of boiling water, cover the kettle
and cook over a moderate fire, without stirring, for twenty minutes.
Meantime heat milk in double boiler, take the chowder from the fire and
cover the top with crushed water crackers, pour over the milk, add butter,
cut in bits, and serve.
THEMANILACOOKBOOK 15
FISH
:
16 rISH
Add to the liquor from salmon milk, flour, egg, a little salt, and boil
tin it thickens. Sliee the loaf, pour the sauce over slices, and garnish
with bits of parsley and slices of lemon.
STEAMED SALMON
Mrs. Quinan.
Salmon loaf Sauce
1 can salmon oil from can salmon
1 tablespoon butter 1/2 cup water
3 eggs 1 teaspoon catsup
1/2 cupful cracker crumbs 1 teaspoon corn starch
salt, pepper and parsley
Remove bones and skin from salmon and rub butter into it. Beat up
eggs and mis with salmon. Add cracker crumbs with salt, pepper and
parsley. Pack in buttered mould and steam one hour.
Sauce for above — Cook until thick the oil drained from salmon, one-
half cup water, the catsup and corn starch. Serve hot.
WHITE FISH IN PIMIENTO CASES

Rosamund Lampman.
1/2 pound of white fish or halibut Suuce
dash of cayenne pepper 2 tablespoons butter
1 teaspoon onion juice 1 tablespoon flour
whites of 4 eggs .1 cup hot water
pimientos 1 tablespoon lemon juice
1 egg yolk
1/2 cup shrimps
1 saltspoon salt
pepper
Cook white fish, or halibut, in salted water, then drain and rub through
a sieve. Season with a few grains of cayenne pepper and lemon juice,
then add cream sauce. Blend thoroughly, and fold in the beaten whites
of eggs. Butter individual moulds and line with pimientos. Fill with the
mixture, and stand moulds in pan of hot water. Cover tops with buttered
paper, and bake in a moderate oven for twenty minutes. Unmould on a
hot platter. Garnish with parsley and serve with shrimp sauce.
To make the sauce :

—Melt butter, add flour, and gradually hot water.
Stir and cook until smooth. Season with salt, a dash of pepper, lemon
juice. Then add the yolk of an egg. Reheat and stir in shrimps, mashed
and cut into pieces.
SHELL FISH
CRAB WITH RED PEPPERS
From Philippine Education.
4 eggs 1 cup milk
2 tablespoons bread crumbs 1 cup crab meat
1% tablespoons pimientos % teaspoon salt
4 tablespoons butter or lard 1 teaspoon lemon juice
a bit of nutmeg
BoU the crabs and take the meat from the shells. BoU 4 eggs hard.
Chop the -n^hites and mash the yolks. Mix with fine soft white bread
crumbs and chopped red peppers (the canned pimientos). Melt but do
not brown butter or lard stjr in the eggs, add slowly milk, and lastly cral)
;
meat. Whan hot, put in salt, nutmeg, and lemon juice. Serve at once
on toast or with rice.
DEVILED CRABS
6 crabs _
juice of 1 lemon
bread crumbs butter, size of walnut
3 hard boiled eggs salt and pepper to taste
Pick the meat from boiled crabs and cut into fine bits. Add one-third
as much bread crumbs, chopped eggs, the juice of one small lemon, salt and
pepper, and butter the size of a walnut.
Clean the shells well and fill with the mixture; place bits of butter
over the top and brown in the oven.
Snow potatoes made by pressing hot boiled potatoes through a potato
strainer, are nice to serve with the above for either luncheon or dinner.
OYSTER COCKTAIL
Mrs. E. P. Kincaid.
1 pint raw oysters 1 teaspoon grated horse-radish
1 cup tomato ketchup juice of 1 lemon
1 teaspoon Worcestershire sauce tobasco sauce to taste
Take oysters, ketchup, Worcestershire sauce and grated horseradish,
the juice of a lemon and enough tobasco sauce to make very hot. Put in
glasses and place on ice to cool.
OYSTER COCKTAILS IN PEPPERS

as many peppers as needed dash paprika
oysters shredded cabbage
1 tablespoon tomato catsup French dressing
1 teaspoon horseradish
1 teaspoon prepared mustard
6 drops Worcestershire sauce
Selected bullnosed peppers, one for each gêst, slice off stem end and
remove all seeds and white membrane. Fill with oysters and a sauce made
of catsup, horseradish, mustard, Worcestershire sauce, ajid a dash of
paprika. Set each pepper in a wreath of shredded cabbage with French
dressing. 17
18 SHELL FISH
DEVILED OYSTERS
50 oysters 1 tablespoon butter
1 pint liquor and milk 2 egg yolks
1 tablespoon flour 1 tablespoon celery
salt and cayenne pepper
Wash and Shake them over the fire until the giUs cur!.
drain oysters.
Drain, saving the liquor. Chop the oysters fine. Rub together flour and
butter. Add enough oyster liquor and milk to make a pint. Stir until
boiling. Add the oysters, the yolks of eggs shghtly beaten, salt, a dash
of cayenne, and chopped celery. Turn into a baking dish, cover thickly
with soft bread crumbs, and bake in a quick oven about ten minutes.
FRICASSEE OF OYSTERS
50 oysters 1 teaspoon salt
1 pint liquor and milk cayenne pepper
2 tablespoons butter 2 egg yolks
2 tablespoons flour 4 tablespoons cream
parsley
Drain and wash oysters. Cook until the gills curl. Drain, saving the
liquor. Add to it sufficient milk to make a pint. Put butter and flour
in a saucepan. Mix. Add liquor and milk, and stir until boiling. Add
salt, cayenne pepper and the oysters. Heat over hot water. Beat the
yolks of eggs with cream. Stir them quickly into the oysters. Take from
the fire, and serve on toast, or in a dish, garnished with triangular pieces
of toast. Sprinkle finely chopped parsley over the top.
OYSTER GUMBO
1 chicken 1 quart chicken stock
1 sliced onion 1 teaspoon salt
1% pints water 1 teaspoon paprika

1 quart young okra dash cayenne
50 oysters
Prepare a chicken as for fricassee. Put in baking pan. Add onion,

half pint of water and bake until tender. Wash and cut okra into thin
slices; put in a saucepan, add pint of water and cook slowly for half hour.
Lift the chicken to a soup kettle. Add chicken stock or boiling water.
Simmer gently for twenty minutes. Add salt, cayenne, paprika. Add
okra and oysters, Cover the saucepan, cook for five minutes, and send
to the table.
OYSTER STEW
50 oysters salt and pepper
1 quart milk 2 tablespoons butter
Drain, wasb and drain again, good, fat oysters. Shake over the fire
until the gills curl. Heat milk in double boiler. Add hastily to the oys-
ters. Take from the fire. Add salt, pepper and butter. Serve with oys-
ter crackers. If thickening is liked, rub one tablespoon of butter and one
of flour together and add to the milk.
NEW ORLEANS JAMBALAY

36 fresh shrimps thyme
1 onion bay leaf
1 tablespoon lard parsley
1 cup rice pepper and salt
Boil shrimps. When cold peel. Cut onion fine. Fry in lard. Add
rice well washed to the onion. Let it fry brown, stirring constantly.
Flavor with thyme, bay leaf, parsley, pepper and salt. When brown, add
enough water to cover. Let boil until the rice is well cooked. Mix with
the shrimps and serve.
ADDITIONAL RECIPES
20
SAUCES for FISH and MEAT
DRAWN BUTTER
% pound fresh butter % cup ô^ water
1 tablespoon flour
Cut up butter and mix with flour. Place in saucepan and add hot water.
Cover the pan and place in boiling water. Move pan around continually
in the same direction, tiU butter is entirely melted and begins to simmer.
Then let pan rest till it boils up. If set on too hot a fire, contents will be
oily. K not well mixed, the butter and flour will be lumpy. Avoid too
much water.
EGG SAUCE
2 tablespoons flour 2 hard-boiled eggs
% eup warm water 1 piut boiling water
Stir flour and butter together. Gradually add the boiling milk, then
chopped eggs. Do not let sauce boU, but keep just under boUiug point.
Pour a little over fish and serve rest separately.
FISH SAUCE
Mrs. G. E. Seyholt.
1 pint drawn butter 6 hard-boiled eggs
1 tablespoon pepper sauce sliced lemon
or Worcestershire sauce salt
To drawn butter add pepper or Worcestershire sauce, a little salt and

hard-boiled eggs chopped fine. Pour over boiled fish and garnish with
sliced lemons.
HOLLANDAISE SAUCE FOR FISH

% juice leman cayenne pepper
2 egg yolks % teaspoon salt
juice % lemon % cup boiling water
Cream the butter and the yolks, lemon juice, salt and pepper. Place
the bowl in a dish of hot water on the stove, and beat the mixture with an
egg beater one minute. Add the boiling water, beating all the time. When
of consistency of custard, it is done.
21
22 SAUCES FOR FISH AND MEAT
MUSHROOM SAUCE
12 mushrooms % tablespoon lemon juice
1 tablespoon butter % teaspoon salt

% tablespoon chopped onion 1 cup hot water or stock
1 tablespoon flour
Melt the butter, and stir into it the flour and onion. Then pour in the
hot water or stock, a little at a time. Put through a strainer and add salt
and mushrooms. Stir and cook long enough for the mushrooms to become
thoroughly heated, and jii.st before .serving add lemon juice.
OYSTER SAUCE
1 pint oyster.^ 2 tablespoons cold butter
1 cup milk or cream cayenne and salt
1 tablespoon flour
Heat oysters in their own liquor until they begin to ruffle. Skim out
the oysters into a warm dish. Add to the liquor the milk or cream, butter,
pinch of cayenne and salt. Thicken with flour stirred to a paste. Boil up
and add to the oysters. Served with fish, boiled turkey or white meats.
TOMATO SAUCE
1 quart tomatoes 1 ounce butter
1 slice onion 1 talilespoon flour
2 cloves
pepper and salt
Boil together for twenty minutes tomatoes, onions, cloves, salt and
pepper. Strain through a sieve. Melt butter in another pan. As it melt.s.
stir in flour until mixture browns and froths a little. Mix the tomato pulp
with it, and it is ready for the table. Excellent for mutton chops or roast
beef.
ADDITIONAL RECIPES
23
MEATS
If meats, poultry, flsh or any other articles of food, when found frozen,
are thawed by putting into warm water or placing before the fire, they wUl
be spoiled and rendered unfit to eat. Immerse them in cold water. This
should be done as soon as they are brought from market, so that they may
have time to be well thawed before they are cooked. If meat that is to be
boiled has been frozen, put in cold water.
24
TO MAKE TOUGH MEAT TENDER

1 large onion 1/3 cup vinegar
Yi pound bacon or pork 2/3 cup water
salt pepper
butter flour
Place in the bottom of kettle, slices of onion and thin slices of bacon
and pork. Pound the meat well, sprinkling it with salt and plenty of pepper.
Lay on onions and bacon. Cover closely and cook until brown on both
sides. Add water and vinegar. Keep closely covered and cook until tender,
one and a half to two hours. When first placed in kettle, spread butter
over the meat. After removing the meat, add a little water and thicken
slightly with flour.
ROAST BEEF
beef flour
salt and pepper 1 cup boiling water

Best cuts for roasting are: — tip or middle sirloin (for small family);
back of rump (for large family) ; or first three ribs.
One essential point in roasting beef is to have the oven well heated when
the meat is put in, as this prevents the escape of the juices.
Place your rib or loin roast in a dripping pan and baste it well with
butter or suet fat. Set in the oven. Baste frequently with its own drip-
pings. When partly done, season with salt and pepper; then dredge with
sifted flour to give it a frothy appearance. Remove when done. Skim the
drippings from all fat. Add a tablespoon of sifted flour, a little pepper and
teacupful of boiling water. Boil up once and serve hot in a gravy boat.
Seven or eight pounds require about two hours.
POT ROAST
3 cups boiling water flour
3 pounds beef rump or topside salt and pepper to taste
1 small onion
The beef must not be too fat. Wash and put it into a pot with barely
sufficient water to cover it. Set over a slow fire and after it has been
stewed an hour, salt and pepper. Then stew slowly until tender, adding
a little onion if liked. Do not replenish the water at the last, but
let it nearly boil away. When tender, pour the gravy into a bowl; put a
large lump of butter in the bottom of the pot; then dredge the meat with
flour and return it to the pot to brown, turning it often to prevent burn-
ing. Remove the fat from the gravy and pour it in with the meat. Stir
in a large spoonful of flour, wet with a little water. Let it boil up 10 or 15

minutes and pour into a gravy dish. Serve hot.
26 MEAT
BEEF A LA MODE
Mrs. Agatha Cook.
4 pounds round of beef 2 bay leaves
% pound fat salt pork ^4 teaspoon mace

6 small fresh carrots 2 small onions
6 peppercorns 2 tablespoons cider vinegar
%, pound suet
Have butcher skewer beef and tie the roll with stout twine. Make
five or six incisions and thread them with salt pork, carrots, peppercorns,
mace, onions and bay leaves. Pour over all two tablespoons cider vinegar.
Cover the vessel and let stand all night in a cool place. (On top of refri-
gerator may do, but not inside, as milk and butter.)

it By
will affect
morning the seasoning will have permeated the meat. Then cook as a pot
roast. Pour off the juice that has drawn during the night and start roast-
ing with small piece of suet. When this is sizzling hot, put in meat with
more suet, and after the meat has browned on both sides, add little by little
the juice. Simmer slowly until the meat is tender and let it cool in re-
maining juice. Hominy boiled very dry goes well with this meat, which is
better served cold.
BEEFSTEAK
beef salt and pepper
butter
The best cuts for beefsteak are porterhouse, sirloin, and second and
thii'd cuts from round.
Have the frying pan very hot. Rub over the bottom with a rag dipped
in butter. Place your steak in pan. Turn, season with salt, pepper and
butter.
BEEFSTEAK WITH ONIONS

beefsteak drippings or butter
1 dozen onions
Have ready in a frying pan a dozen onions cut in slices and fried
brown in a little beef drippings or butter. Dish your steak and lay the
onions thickly over the top.
BEEFSTEAK WITH OYSTERS

beefsteak 3 ounces butter
1 quart oysters 1 tablespoon sifted flour
Put oysters with very little of the juice into stew-pan. When they
come to a boil, remove the scum. Stir in butter mixed with flour. Let
boil one minute until it thickens. Pour over the steak. Serve hot.
ROAST STEAK
Mrs. Fox.
beefsteak II/2 teaspoon salt
1 pint boiling water 1 onion
1 teaspoon pepper 1 teaspoon butter
Put a very thick piece of steak into the baking pan in boiling water.
Add pepper and salt, onion and butter. Roast one hour if wanted well
done, or less time if preferred rare.
SCALLOPED STEAK
Mrs. G. A. Miller.
beefsteak onions
potatoes butter
Alternate layers of steak chopped fine with layers of potatoes and

onions. Season each layer and add a piece of butter. Over all pour stock
or water. Bake.
STUFFED STEAK
round steak 1 teaspoon butter
2 cups dry bread % teaspoon mixed herbs

11/2 cup boiling water 1 egg yolk
salt and pepper
Make stuffing by pouring over bread V2 cup boiling water; mash; add
butter, herbs, yolk of egg; beat together; salt and pepper; put in
steak. Put in pot to brown as for pot roast; add one cup boiling water;,
let it simmer one and one half hours ; then roast in oven one half hour.
Round steak not essential but preferable.
BEEFSTEAK PIE
Mrs. C. H. Smith.
sirloin salt and pepper
1 onion few slices bacon
mushrooms, or oysters, or kidneys

Chop the flank end of the sirloin rather coarsely. t'o\-er with cold water
and simmer until the juice is extracted, adding more water if necessary.
Cut the tenderloin into thin slices crosswise. Rub the slices with the cut
side of an onion, if desired, and dust with a very little pepper. Roll the
slices and put a layer of them into a small buttered baking dish. Add some
tiny pieces of bacon and a few mushrooms. Pour some of the broth around
the meat. Add pepper and salt; then another layer of beef rolls and the
rest of the broth. (Oysters may be used with this if desired.) Cover
with crust.
28 MEAT
This pie can be made with kidneys in the place of mushrooms and
bacon by preparing the kidneys as for any stew and using them with the
beefsteak. The English always use them with their famous beefsteak pie,
making the crust of suet, flour, salt, water and egg; and steaming for two
hours or more.
CRUST
2 cups flour Vi cup butter
% teaspoon salt % cup cream
1 teaspoon baking powder
Sift together flour, salt and baking powder. Chop into this the but-
ter. Mix lightly with enough cream to make a moist dough (less than one
half cup will be needed). Turn onto a board, and pat out to fit baking dish.
Puncture top and bake 45 minutes.
LIBERTY STEAK PIE

Mrs. Ryan.
3 eggs
1% pounds beefsteak salt
1 pint milk onion

2 tablespoons flour parsley
Chop beefsteak. Add a little salt, onion, parsley, milk, flour and eggs.
Bake one hour in a quick oven.
MEAT BALLS
beef (topside or sirloin) salt
Select a thick piece of topside or sirloin, and with a dull knife scrape
with the grain of the meat, leaving all the stringy white fibre behind. Roll
this pulp into balls about the size of small marbles. Have a clean, smooth
frying pan. Sprinke a little salt in it shake until
; brown then lay in four
;
balls at a time, and with a spoon keep them rolling and turning for just a
minute or two. The salt gives them a delicious flavor, while they will be
rare inside and delicately brown outside. Prepared in this way they can
be digested by the weakest stomach.
BEEF LOAF
3 pounds lean beef 1 tablespoon black pepper
1 dozen butter crackers 1 tablespoon salt
4 eggs butter size of an egg
Chop beef finely. Add crackers, eggs beaten, pepper, salt and butter.
Mix thoroughly, mould into two bricks, and bake like a roast. Sliced cold
this makes a very nice dish for tea. A. very little sage may be added, if
desired.
KIDNEY STEW
1 kidney chopped parsley
1 onion salt and pepper to taste
Wash kidney thoroly, pulling off the thin skin and removing all mem-
brane. Cut into pieces the size of a walnut. Wash again and squeeze out
the blood. More than cover with hot water and simmer slowly in a covered
stew-pan two or three hours, until nearly done. Take off the scum. Add
boiling water when necessary to keep the meat covered, and salt about fif-
teen minutes before removing from the fire. Let the kidney cool in the
juice and stand over night if convenient. Take kidney from juice and cut
into small pieces the size of lima beans. Return to juice, add chopped
onion, salt and pepper to taste, and boil slowly until thoroly done. Thicken
with a little flour mixed with water or milk. Add chopped parsley and
serve with rice.
ROAST MUTTON
four salt and pepper
mutton butter
Wash and dry with a clean cloth; lay in dripping pan and add a little
water to baste it with at first; afterwards baste with its own gravy. Allow
in roasting about 12 minutes to a pound, if fire is strong as it should be.
When it begins to roast well, salt and pepper. Baste often; and about a
quarter of an hour before you think it will be done, dredge with flour and
baste with butter. Skim the gravy well and thicken very slightly with
brown flour. Serve with currant jelly or other tart sauce.
LAMB STEW
3 pounds lamb (fore-quarter) 3 raw potatoes
salt pork salt and pepper
2 onions milk
flour short biscuit dough
Cut up the lamb into small pieces removing the fat. Wash it well and
put itover the fire, with just enough cold water to cover it well, and let it
heat gradually. It should stew gently until partly done; then add a few
thin slices of salt pork, one or two onions sliced, salt and pepper and
two or three raw potatoes, cut up into inch pieces. Cover it closely and
stew until the meat is tender. Drop in a few dumplings, made like short
biscuit, cut out very small. Cook fifteen minutes longer. Thicken the
gravy with a little flour moistened with milk.
30 MEAT
VEAL LOAF
11/2 pounds veal Mrs. G. A. Miller.
1% pounds pork 3 crackers
2 eggs
% cup cream salt to taste
pinch of sage
Use less pork and more veal if preferred. Put veal and pork through
food chopper. Add eggs, cream, cracker crumbs, little onion, salt, and
sage. Mould into a loaf and bake.
BREAKFAST SAUSAGE
Mrs. C. H. Smith.
1 pound lean veal Cream sawie
%^ pound Swift premium bacon 1 teaspoon butter
14 teaspoon pepper 1 tablespoon flour
1/2 teaspoon powdered sage cream
bacon grease
Grind veal and bacon in a beef chopper. Add salt, pepper and sage.
I'orm into balls and fry in bacon grease. Serve with cream sauce made by
adding butter, flour and cream to the bacon grease. Delicious when used
with flannel cakes for breakfast.
ADDITIONAL RECIPES
31
POULTRY
FRIED CHICKEN
Mrs. Ben F. Wright.
1 chicken 1 teaspoon butter
1 teaspoon lard salt
flour
Wash the chicken thoroughly before cutting. Afterwards lay in a pan
to cool. Have a thick, iron, frying pan piping hot. Put in a spoonful
each of lard and butter. Fry the chicken very quickly until brown, then
add .just enough hot water to moisten and steam. Set back on the stove,
cover very tighly and steam until tender an hour or more as required.
Add salt just in time to let it penetrate well before serving. The top may
be dredged with flour just before adding the water.
FAVORITE CHICKEN STEW

2 small chickens 1 cup ripe tomatoes

1 cup rice salt and pepper
% pound fat pork
Cut up chickens. Cover with cold water and bring slowly to a boil.
Drain that water off and cover well with more. When boiling, and the
meat is getting tender, add washed rice and pork cut into small dice, and
tomatoes pared and cut into pieces. Add salt and pepper to taste and
boil until the rice is well done. This stew should be thick enough to dip,
not to pour.
ARROZ A LA VALENCIANA
1 chicken 1 small can peas
2 cups rice 1 small can pimiento
1 cup stewed tomatoes 3 hard-boiled eggs

1 large onion 6 tablespoons lard
a few cloves of garlic if liked
Sort, wash and soak the rice in water for one hour. Dress and joint
chicken with salt and pepper and fry until light brown. Remove the
chicken from frying pan, saute minced onion and bruised garlic until
clear and tender. Add the tomato, fried chicken and just enough boiling
water to moisten and steam the rice. Add the rice, and chopped pimiento
ajid cook slowly until the rice is done. Watch closely to prevent burning.
Add peas ten minutes before dishing. Season to taste with salt and
pepper. Serve the mixture on a hot platter, garnished with slices of hard-
boiled eggs.
32
BONED CHICKEN
1 chicken 14 teaspoon black pepper
% kilo fresh pork 1 teaspoon sage, crushed and sifted
% kilo beef or chicken meat % cup bread crumbs

1% teaspoons salt stock or milk
Select a young chicken. Use a board and sharp pointed knife. Singe
and remove the pin feathers, head, tendons and feet. Loosen the skin
around the end of the leg bone. Lay the chicken on the board, breast
side down. Cut the skin on the middle of the back half way down from
the neck.
Find the backbone. With the back of the knife or the fingers, scrape
the meat from the backbone down to the free eaid of the shoulder blade.
Free the shoulder blade from flesh. Keep pushing the flesh away until
you reach the joint connecting the wings and body. Remove the tip of
the wing at the joint. Push the meat away from the bone in the wing,
being careful not to tear the skin. Repeat this process with the other
wing and shoulder blade. Push the flesh away from the collar bone down
to the breastbone. Be careful not to tear the skin on the breastbone.
Separate the crop from the flesh- Scrape the flesh off the ribs. Be
careful not to puncture the membrane lining the body cavity. Push the
flesh away from the bone in the second joint, then from leg. PuJl it off
just as a glove finger when it fits tightly. Do this with the other leg.
Free the skin from the backbone. Lift the skeleton away from the meat.
To make the forcemeat grind the meat, mix the seasoning with the bread
crumbs, mix all the ingredients and moisten them with stock or milk.
Wipe the fowl inside and out and turn the legs and wings so that
the skin side is out. Fill the wings and legs with forcemeat. Pill very
full because forcemeat does not expand in cooking.
Sew up the slit in the skin from the neck down. Then fill the body
full of forcemeat. Truss and skewer the wings and legs in shape just
as in preparing a fowl for roasting. Fasten strips of pork over the legs.
Roast as any fowl. Allow two and a half to three hours, according
to size of fowl. A long time is required if pork is used in the filling.
Cook all the bones for stock.

Serve the fowl with giblet gravy. To carve, remove the wings and
legs anr! then slice the fowl straight across. It may be served cold or
hot.
GIBLET GRAVY
Place giblets and neck in a small stewpan, cover with cold water and
bring to boiling point. Let cook until tender. Remove from stewpan,
and chop. Save water in which they were cooked.
Pour off the liquid in paai in which chicken was roasted. Skim off
three tablespoons of fat from this liquid, add three tablespoons flour, and
cook until brown. Add a cup of the broth in which giblets were cooked.
Cook five minutes, season with salt and pepper to taste.
34 POULTRY
ROAST TURKEY
turkey salt and pepper
stuffing lard or butter
Stuff the breast first, but not too full, or it will burst in cooking.
The body should be stuffed rather fuller than the breast. Sew the open-
ings with strong thread. Rub thoroughly with salt and pepper, then
lard it or butter it over the breast. Place in a hot oven at first, then
graduate to a moderate heat until the turkey is done, allowing about
twenty minutes for each pound and twenty minutes additional. Boil the
giblets until tender in a separate vessel. Chop fine and add to gravy.
PLAIN STUFFING
bread melted butter
1 egg onions
Use bread at least a day old. Crumble fine, mixing in one egg and
enough melted butter to have it crumble and be moist in the hands. Sea-
son highly with salt and pepper.
or Additional flavoring of powdered sage or chopped raw liver, onion and

a little thyme is delicious.
or Mushrooms and oysters, chopped fine and added to the dressing, are
good.
or A seasoning of chopped celery, apples, raisins and parsley may be

substituted.
CHESTNUT STUFFING
2 quarts large roasted chestnuts salt and pepper
1 ounce butter 1 teaspoon olive oil
Mash chestnuts, add melted butter, pepper and salt, and, if desired,
one teaspoon olive oil.
or
1 pint chestnuts 1 pint sausage meat
1 teaspoon powdered sage
ROAST DUCK
1 duck butter
flour
Pick, draw, clean thoroughly, and wipe dry. Cut the neck close to
the back; beat the breastbone flat with a rolling pin; tie the wings and
legs securely and stuff.
STUFFING
3 pints bread crumbs 2 onions, chopped
6 ounces butter or 1 teaspoon sage
part butter and part 1 teaspoon black pepper
salt pork 1 teaspoon salt
Do not stuff very full; sew up the openings firmly to keep the flavor
in and the fat out. Place in a baking pan with a little water; baste fre-
quently with salt and water; turn often that it may be nicely browned.
When nearly done baste with butter and a little flour. Young ducks take
from twenty-five to thirty minutes ; full grown, an hour or more. Serve
with jelly or tart sauce.
ROAST GOOSE OR ROAST DUCK WITH CHESTNUT

STUFFING
goose 1 teaspoon butter
1 onion 1 tablespoon currant jelly
1 orange
Select a young plump or duck; mince the giblets with a spoonful of

fresh butter and a small onion.
Add to gravy a tablespoon of currant jelly and juice of an orange.

STUFFING
1 pint large Spanish chestnuts fresh butter
2 teaspoons milk salt and pepper
Boil chestnuts; peel and mash with fresh butter, pepper and salt and
milk. Stuff the goose with this.
TURKEY AND OYSTER PIE

Elimbeth W. Morrison.
biscuit crust turkey
brown sauce onions
oysters turkey dressing
gi'een parsley and sliced lemons
For the day after Christmas this will be found a delicious substitute
for the usual cold turkey. Use only the roughest pieces, reserving ths
best for luncheon some other day.
Make a rich biscuit crust; roll out one-quarter inch thick and line an
earthen dish. Have ready a thick brown sauce seasoned well. Put a layer of
parboiled onions cut very thin, turkey dressing, if there is any left, and
sauce. Cover with dough and bake. When done slip spatula under pie,
slide onto a hot dish, garnish with green parsley and sliced lemons.
ADDITIONAL RECIPES
VEGETABLES
BAMBOO SHOOTS
Select a fresh crisp shoot; cut into thin slices, then into small pieces.
Soak in cold Put into cold
water four hours, changing the water twice.
water and allow it to come
Pour off the water and boil for
to a boil.
ten minutes. Change the water again and boil until tender. Unless the
water is changed many times, the bamboo is bitter.
SAUCE FOR BAMBOO

.1 cup hot milk salt and pepper to taste
2 tablespoons butter 1 cup water in which bamboo
% tablespoon flour was boiled
Boil until thick, milk, butter, flour, salt and pepper, and one cup of
water in which the bamboo was boiled. Beat until smooth, then pour
over the bamboo and serve hot.
BAMBOO GULAY (greens)

Eduviges Medina.
Take bamboo sprouts from a few inches to a foot high and remove
the outside. Take the inside and scrape very fine or cut into very thin
slices. Put into boiling water or eocoamit milk and boil thirty or forty
minutes. If liked, bacon or any dry meat can be boiled with it, or it can
be served with butter, salt and pepper.
FRIED BANANAS
Juan Cabrera.
3 bananas 4 tablespoons milk
% cup flour salt
Use the banana called "Saba" for frying. For four persons use
three bananas. Cut in slices the long way. Dip in a batter made of
flour, milk and a little salt. Fry in hot fat. Pour over the fried bananas
a syrup made of sugar and water.
BAKED BANANAS
6 bananas 3 tablespoons sugar
2 tablespoons butter 1 tablespoon lime or lemon juice
Peel and cut bananas into halves lengthwise. Place slices in a shallow
granite pan. Melt the butter and stir in sugar and lime or lemon juice.
Pour one-half of this mixture over the bananas. Place the pan in a slow
oven and bake twenty minutes. While baking, baste the bananas occa-
sionally with the remainder of the syrup mixture.
37
38 VEGETABLES
BEAN AND POTATO PUFF
1% cups bean pulp 1/2 cup bread crumbs
1 cup mashed potato 1 beaten egg
salt and pepper to taste % small onion
Blend all the ingredients, season with pepper and salt and drop by
spoonfuls on a greased tin. Bake in a moderately quick oven until puffy
and brown. Turn on a platter and garnish with parsley.
LIMA AND KIDNEY BEANS

Put in boiling water, a little more than enough to cover them, and boil
until tender, from half an hour to two hours. Serve with butter.
BAKED KIDNEY BEANS

Mrs. G. W. Wright.
'/a kilo kidney beans 2/l0 kilo fat salt pork

Yz cup molasses 1 small onion
Wash thoroughly kidney or red beans. Soak over night. Drain and
cover with boUing water and boil thirty minutes. Drain and season to
taste with salt, molasses, and one small onion if desired. Add fat salt
pork, and enough boiling water to come to top of beans but not to cover.
Place in tireless with two very hot disks and bake from four to six hours.
BOILED BEETS
Wash carefully. Do not cut or pierce. Put in boihng water, and
boil until tender, from one to two hours. When done, put into cold water
and slip off the outside skin. Cut into thin slices and while hot, serve
with butter, salt, pepper and vevy sharp vinegar.
BOILED CABBAGE
cabbage salt
Clean the cabbage thoroughly. The large drum head cabbage requires
an hour to boil ; the green savory cabbage will boil in about thirty minutes.
Add considerable salt to the water when boiling. Do not let cabbage boil
too long or it will become watery. When done, drain and serve. Boil
with bacon if liked.
LADIES' CABBAGE
Mrs. G. E. Seybolt.
1 firm white cabbage 3 tablespoons rich milk or cream
2 eggs salt and pepper to taste
1 tablespoon butter
Boil cabbage fifteen minutes, changing the water from the boiling tea-
kettle. When tender set aside to cool. When cold, chop fine and add
two beaten eggs, butter, pepper and salt, and rich mUk or cream. Stir
all well together, and bake in buttered pudding dish until brown. Serve
very hot. This dish resembles cauliflower and is very digestible and palat-
able.
SCALLOPED CABBAGE
cream sauce bread blocks
cabbage butter
Chop any bits of cabbage that are not used, or use left-over stewed
cabbage. Make a cream sauce and mix with the cabbage. Put a layer
of bread blocks in the bottom of a baking dish, then a layer of cream
cabbage. Repeat, having the top layer bread. Place bits of butter over
the top and bake in a quick oven for twenty minutes. No odor.
CABBAGE PUDDING
Mrs. M. 0. Fox.
1 cabbage 2 eggs
1 pint milk 1 tablespoon butter
Boil the cabbage until tender and chop fine. Place in a baking pan
with milk, eggs and butter, and pepper and salt to taste. Mix well and
bake one-half hour.
CABBAGE WITH TOMATOES

Maria Magno Alvarez.
1 cabbage 2 small onions
3 tomatoes bit of garlic
Let a cabbage boil until tender, then cut into small pieces. Pry to-
gether until cooked, two or three sliced tomatoes, two smaU onions sliced
and a bit of garlic. Add salt. When cooked tender, spread over the
cabbage and serve.

40 VEGETABLES
STEWED CARROTS
carrots 2 tablespoons butter
salt and pepper flour
milk
Wash and scrape the carrots and divide them into strips. Place in
water enough to cover them. Add a spoon of salt. Boil slowly until
tender. Drain and replace in pan, with two tablespoons of butter rolled
in flour, salt and pepper. Add enough milk to moisten the whole, let it
come to a boil and serve hot.
BOILED GREEN CORN

Prepare the corn and put into boiling water. If not entirely fresh,
add a tablespoon sugar to the water, but no salt. Boil fast about twenty
minutes and serve.
CORN PUDDING
Mrs. M. 0. Fox.
1 pint corn 1 tablespoon butter
2 eggs salt and pepper to taste
1% cups milk
Mix well together corn, well beaten eggs, milk and butter, salt and
pepper to taste. Bake one-half hour.
SCALLOPED CORN
1 can corn 1 pint Tnillr
cracker crumbs butter

Cover the bottom of buttered baking dish with crackers rolled fine.
Add layer of com with bits of butter, salt and pepper. Alternate layers of
cracker crumbs and com until material is> used up. Let the last layer be
cracker crumbs with plenty of butter. Pour over it one pint of milk and
bake one hour.
CORN CAKES
1 cup corn 1/2 cup flour
1 cup milk 1 egg
pinch of salt 1 teaspoon butter
Mix well com, milk, flour, egg, salt and butter into thick batter and
fry in small cakes in very hot butter or substitute. Serve with plenty
of butter and powdered sugar, if so desired.
CREAMED CUCUMBER
Mrs. Marvin Bader.
Use large cucumbers. Remove seeds. Cut ipto small pieces. Boil
in water until tender, then serve with a cream dressing.
BAKED EGGPLANT
1 large eggplant % cup cooked rice
1 cup bread crumbs 1 beaten egg
3 large ripe tomatoes salt and pepper to taste
Pare the eggplant, cut into slices and steam until soft. Scald and
peel tomatoes, press them through a sieve. Mix all the ingredients to-
gether, season and bake in a well greased dish.
FRIED EGGPLANT
eggplant 1 egg
cracker or bread crumbs butter
Take fresh, purple eggplant; cut into slices a quarter of an inch

thick and soak for half an hour in cold salt water. Dry; dip in cracker
or bread crumbs; then in beaten egg, more crumbs, and fry to a light
brown. Do not remove from the water until ready to cook.
STUFFED EGGPLANT
Maria Magna Alvarez.
1 eggplant 2 tablespoons grated crumbs
minced ham 1 tablespoon butter
% minced oinion

Out eggplant in two; scrape out all the inside and put it in a
saucepan with a little minced ham; cover with water and boil until soft;
drain; add crumbs, butter, onion, salt and pepper; stuff each half of the
hull ; add a small lump of butter to each and bake fifteen minutes. Minced
veal or chicken is equally as good as ham, and many prefer it.
STUFFED EGGPLANT
1 eggplant % cup nuts
% cujp bread crumbs % teaspoon salt
% small onion pinch of parsley
Put the whole egg-plant into boiling water; boil twenty minutes or
until tender. Cut in two and scoop out the center, leaving a wall one-half
inch thick. Chop the center, mixing it with bread crumbs, nuts, salt,
parsley and a little onion. Stuff the eggplant and bake in a moderate
oven for about an hour, basting a few times with butter.
42 VEGETABLES
GREENS (all kinds)
Clean carefully through several washings of salt water. Allow to
stand in salt water a half hour or so. Put in boiling water with a hand-
ful of salt ; boil until the stalks are tender. Long continued boiling wastes
the substance, therefore cut away any tough stalks. When tender, drain,
chop them a little, and return to the fire lo,ng enough to season with salt,
pepper and butter. Vinegar may be added if it is liked. Serve while hot.
THE LANCA (bread fruit)

A Filipino Friend.
Take the fleshy covering from the lanca seeds and boil forty or fifty
minutes. Put on in boiling water. Season with salt and butter before
serving. This is a good substitute for cabbage and tastes much like it
if eaten with a little vinegar.
LANCA SEEDS
A Filipino Friend.
The seeds of the lanca are rich and palatable, either cooked alone as
a vegetable or used in a dressing for fowl the same as chestnuts. They
improve a vegetable salad when chopped and mixed in well.
MACARONI A L'lTALIENNE
macaroni soup stock
cheese
Divide the macaroni into four-inch pieces. Simmer fifteen minutes

in plenty of boiling water, salted. Put the macaroni a sauce-
Drain.
pan and turn over it a strong soup stock, enough to prevent it burning.
Strew over it some grated cheese; when the cheese is melted, dish. Put
alternate layers of macaroni and cheese; then turn over it the soup stock
and bake half an hour.
MACARONI AND TOMATO SAUCE

Pi-epare as above; drain; arrange neatly on a hot dish, pour tomato
sa\ice over it and serve while hot. See "Sauces" for the tomato sauce.
BOILED OKRA
Put young tender pods in salted boiling water in granite, porcelain
or tin-lined pan (iron will discolor it). Boil fifteen minutes; remove stems
and serve with butter, pepper, salt and vinegar if preferred.
;
BOILED ONIONS
onions salt
butter
Peel off the outside ; cut off the ends ;

put into cold water and let
them scald two minutes. Pour off water; add cold water with a little
salt; boil slowly until tender, thirty or forty minutes. When done drain
quite dry ;
pour a little melted butter over them and season to taste.
STEWED ONIONS
onions salt and pepper to taste
1 cup milk 1 tablespoon flour
butter size of an egg
Cook as boiled onions ; drain. Add milk, butter, pepper and salt, flour
stirred to a cream. Let all boil up at once. Serve.
SCALLOPED ONIONS
8 or 10 good sized onions milk or cream
bread crumbs butter
salt and pepper
Take onions, slice and boil until tender. Cover bottom of buttered
baking dish with onions. Add layer of bread crumbs with bits of butter,
pepper and salt. Add more onions and more bread crumbs until dish is
almost full. Add milk and cream until full. Bake twenty minutes or half
an hour.
FRIED ONIONS
onions salt and pepper
butter or lard
Peel, slice and fry onions brown in equal quantities of butter, lard, or
nice drippings ; cover until partly soft ; remove the cover and brown them
salt and pepper.
CREAMED GREEN ONIONS

Mrs. Marvin Eader.
Cut tops and all into small pieces. Boil until tender; make a rather
thick cream dressing. Serve on toast.
44 VEGETABLES
SCALLOPED POTATOES
Mrs. Ben F. Wright.
raw potatoes salt and pepper
hot mOk flour
1 onion
Peel and slice raw potatoes thin. Butter a deep dish ;

put in a layer
of potatoes; season with salt, pepper and butter, also onion if liked;
sprinkle in a little flour, another layer of potato and seasoning, and so

proceed until the dish is filled. Pour over enough hot milk to cover; put
into oven and bake until tender, about three-fourths of an hour.
OLD FASHIONED POTATO PUDDING

Mrs. W. A. Kineaid.
4 medium sweet potatoes l/3 cup butter

1 pint rich milk. pinch of salt
3 eggs cinnamon, cloves, or nutmeg
Grate potatoes on a coarse grater. Add milk, eggs well beaten, but-
ter and salt; flavor with cinnamon, cloves or nutmeg. Put into a hot
buttered baking dish and cook until done.
BROWNED POTATOES WITH ROAST

potatoes 1 onion
salt and pepper flour
and mash the required amount; adding while hot, salt,

Peel, cook
pepper and a very little chopped onion. Form into small balls; dredge
with flour; place around roast and bake about twenty minutes before
serving.
STUFFED POTATOES
4 large potatoes salt and pepper
1 pint chopped meat 1 tablespoon grated parsley
i/2 cup stock
1 tablespoon grated onion
Wash potatoes and cut them in halves crosswise; with a scoop

take out the centers leaving a wall at least half an inch thick. Bake
these shells in a hot oven twenty minutes. Chop sufficient meat to make
a pint; add salt, pepper, onion, parsley; add sufficient stock to make
the mixture moist (about % cup). Remove the potatoes from the oven;
fill with this mixture, rounding it up. Dust with bread crumbând bake
until brown. A luncheon or supper dish.
POTATO CROQUETTES
Mrs. G. E. Seybolt.
1 pint mashed potatoes salt and pepper
4 tablespoons milk or cream granting of nutmeg
1 teaspoon onion juice 2 eggs
bread crumbs
Put cold mashed potatoes in a saucepan; add mjik or cream,

salt, pepper, onion juice and nutmeg; stir and beat untU smooth and hot.
Take from the fire add yolks of two eggs ajid form into cyhnder-shapped
;
croquettes. Beat the white of one egg and to it add a tablespoon

water; roll the croquettes in this, then in bread crumbs and fry in hot fat.
POTATO PANCAKES
Mrs. Agatha Cook.
4 or 5 large potatoes 1 egg
1 small grated onion salt to taste
Wash, peel and grate four or five large potatoes with a small grated
onion, one beaten egg and salt to taste. Stir well. Fry in thin pan-
cakes in lard, covered up, as this will make them nice and crisp and
prevents the fat from being all over the stove. Always stir the batter
again before taking out for the next panful.
POTATO PUFF
Mrs. G. E. Seybolt.
1 pint mashed potatoes 2 egg whites

% cup milk
Put cold mashed potatoes in a saucepan; add milk; stir and beat
until the potatoes are hot and smooth. Take from fire; fold in the well-
beaten whites of two eggs heap; in a baking dish and brown quickly in a
hot oven. Serve with roast or broiled beef.
CREAMED/ OR HASHED POTATOES

Mrs. Agatha Cook.
potatoes milt
salt and pepper
Chop cold boiled potatoes rather fine; season with salt and pepper;
put them in a baking dish; pour over sufficient good milk to just cover
and put in a quick oven until nicely browned.
46 VEGETABLES
HASHED BROWN POTATOES
Mrs. J. J. Peterson.
% pint boiled potatoes salt and pepper

3 tablespoons cream 1 tablespoon butter
Chop cold boiled potatoes rather fine; to each half pint add three
tablespoons cream, salt and pepper; mix; put a tablespoon butter into
a shallow frying pan, and put in the potatoes ;flatten them in a perfectly
smooth layer; cook slowly until a golden brown; fold one half over the
other and turn out on a heated dish.
POTATOES AU GRATIN
cold boiled potatoes cream sauce
salt and pepper cheese
Chop cold boiled potatoes rather fine; season with salt and pepper;
put them in a baking dish; pour over sufficient cream sauce to just cover;
dust the top with grated plain or Parmesan cheese, and put in a hot
oven until nicely browned.
LYONNAISE POTATOES
potatoes butter
1 onion salt and pepper
1 tablespoon minced parsley
Dice potatoes. Heat butter in a frying pan : fry in it one small onion
until it begins to change color ;
put in the potatoes ; sprinkle well with salt
and pepper; stir and cook about five minutes, taking care not to break
them. They must not brown. Just before taking up, stir in a tablespoon
minced parsley. Drain dry by shaking in a colander. Serve very hot.
RUSSIAN FRIED POTATOES

Mrs. C. H. Smith.
Pare potatoes, and keep on paring in curls. Fry these curls. Very
pretty if nicely done. It is necessary to have fat very hot and plenty of it.
POTATO STRAWS
Mrs. H. E. Stafford.
Cut potatoes in slices, then lengthwise to thickness of straws ;

put
into co'd water for an hour; wipe dry in a towel. Fry in hot fat.
SARATOGA CHIPS
Slice potatoes as evenly as possible; drop into ice water; have a
kettle of hot lard; put a few at a time into a towel, shake dry and then
drop into the holing lard. Stir occasionally and when a light brown
remove with a skimmer and they will be crisp, not greasy. Sprinkle salt
over them while hot.
BAKED SWEET POTATOES

Mrs. M. 0. Fox.
3 sweet potatoes 1/2 cup boiling water
sugar butter
Have boiled three large sweet potatoes with their jackets on; when
done, remove the skins and slice into a baking dish. Sprinkle sugar and
small pieces of butter over the potatoes and pour over all one half cup
boiling water. Bake a light brown.
FRIED SWEET POTATOES

Maria Magna Alvarez.
potatoes 1 coconut
Slice the sweet potatoes one fourth of an inch thick. Then fry with
coconut oil, or other fat, until brown. Pour over them a thick syrup
and serve.
To make the coconut oil, grate a coconut and put it in a frying

pan. Let it remain until it curdles, and the curds brown. Separate the
curds from the oil.
BAKED CAMOTES
Boil until soft ; mash with a fork ; then beat until light and creamy.
Add a little hot milk in which a small piece of butter has been melted, salt
and pepper; turn lightly into a dish and brown in the oven.
TO BOIL RICE
1 cup rice salt
Pick over the rice carefully; wash it in warm water, rubbing it be-
tween the hands and rinse in several waters; then let it remain in cold
water until ready to be cooked. Have saucepan of water, slightly salted;
when boiling hard, sprinkle rice into water by degrees to keep particles
separated. Boil steadily for twenty minutes ; take from fire ; drain. Place
the pan, with lid off, on the back of the stove, where it is only moderately
warm, to allow the rice to dry. Each grain will be separate.
48 VEGETABLES
BAKED RICE
Mrs. M. 0. Fox.
2 cups cooked rice 2

% cup cheese 1 tablespoon butter
1 pint milk i/2 tablespoon salt
Mix well rice, cheese in small bits, milk, eggs, butter and salt. Place
in baking dish with cheese and a little butter on top. Bake half an hour.
SPINACH
To retain its fresh appearance do not cover while cooking.
Pick over
carefully, and wash through several waters; drain and put into boiling
water. Fifteen to twenty minutes are generally enough to boil spinach.
Be careful to remove the scum. When quite tender, drain and squeeze
well; chop fine and put into pan with a piece of butter, salt and pepper.
Stew five minutes, stirring all the time until quite dry. Turn into dish,
shape into a mould and serve with hard-boiled eggs over the top.
LUNCH EGGS WITH SPINACH

6 eggs 1 cup milk
2 cups of cold spinach 4 tablespoons grated cheese
pepper, salt and butter bread crumbs
Boil eggs verj' hard; cool and cut lengthwise. Heat spinach in a
few tablespoons of hot water, and rub thru a colander; mix with pepper,
salt and butter; put in bottom of baking dish. Lay the halves of egg
about on the spinach and pour over them a sauce made from the milk
thickened and seasoned with salt, pepper and cheese. Cover with bread
crumbs and set in oven. Serve when slightly brown.
BOILED SQUASH
Pare squash; take out the seeds; cut it in pieces and stew slowly
from twenty to forty minutes until quite soft, in a very little water.
Drain, squeeze and press well. Season, when mashed, with salt, pepper
and a very little butter.
BAKED SQUASH
Cut open the squash; take out the seeds and without paring cut into
large pieces.Place in a moderately hot oven and bake about an hour.
When done, serve the pieces hot, to be eaten with butter like sweet pota-
toes. Squash retains its sweetness this way better than when boiled.
;
TOMATOES— FRENCH FASHION

6 small solid tomatoes % pint milk
1 rounding tablespoon butter salt and pepper to taste
1 tablespoon flour bread crumbs
Scald and peel small solid tomatoes. To each six, allow cream sauce
made by rubbing togetber butter and flour. Add milk, stir imtil boiling,
season with salt and pepper. Put a tablespoon of sauce in the bottom
of a custard cup ; put in a tomato and cover with another tablespoon sauce
dust top with bread crumbs ; stand the cups in a pan of boiling water and
bake in moderate oven for half an hour. Serve in the cups.
SHIRRED EGGS IN TOMATOES

6 eggs 6 tablespoon cream sauce
6 small solid tomatoes 6 slices toast
Peel small solid tomatoes and scoop out centers. Break an egg into
each tomato; stand them in a baking dish, and bake slowly ten or fifteen
minutes until the eggs are set. Add a tablespoon of cream sauce to each
and serve on slices of toast.
TOMATO OMELET
4 eggs 1 tablespoon butter
Yz cup chopped tomato dash of cayenne pepper

salt to taste
Beat eggs without separating until well mixed. Add tomato, salt
and cayenne. Put butter into omelet pan; when hot add egg mixture;
shake until set fold and turn the omelet out on a platter.
;
STUFFED TOMATOES
Mrs. George Meyer.
tomatoes 1 level teaspoon salt

1 pint bread crumbs pepper to taste
1 tablespoon chopped parsley 2 tablespoons melted butter
1 tablespoon grated onion
Cut off a slice from the stem end of the tomatoes; scoop out seeds
and a portion of hard centers. Mix bread crumbs, parsley, onion, salt,
pepper and butter; stuff into tomatoes, heaping slightly. Stand them
in a baking pan add half a cupful of water and bake in a slow oven for
;
three quarters of an hour, basting once or twice with a little melted butter.
50 VEGETABLES
STUFFED TOMATOES
Mrs. G. E. Seyholt.
4 large solid tomatoes 1 teaspoon onion juice

% cup rice bread crumbs
1/2 pint pecan nuts
Cut tomatoes into halves. Scoop out the centers and seeds. Boil
rice twenty minutes; drain and add nuts, salt and onion juice. Mix and
stuff into tomatoes. Dust the tops with bread crumbs and bake very
slowly for an hour. Do not allow them to cook to pieces. Serve with
brown sauce made in the pan.
BOILED TOMATOES
small solid tomatoes butter and salt to taste
Select small solid tomatoes; throw into a pan of boiling water; boil
five minutes and serve. To eat, open, add butter and salt and dip out
with a spoon. Boiled tomatoes are nice with toast for breakfast.
ADDITIONAL RECIPES
51
SALADS
MAYONNAISE DfRESSING
Mrs. G. A. Miller.
Yolks of two eggs; beat constantly; add olive oil drop by drop, until
enough to stand alone. As the mixture becomes thick drop in slowly a little
vinegar or lemon juice; thicken again with oil. So proceed until the re-
quired amount of dressing is obtained. Season to taste with salt, black

and cayenne pepper and mustard.
FRENCH DRESSING
Mrs. G. E. Seybolt.
% teaspoon salt 4 tablespoons olive oil
1 saltspoon pepper 1 tablespoon vinegar or

lemon juice
Put salt and pepper in bowl, add slowly the oil, stirring all the time.
When salt is dissolved add vinegar. When well mixed, serve.
ITALIAN DRESSING
Mrs. G. E. Seyholt.
% teaspoon salt 4 tablespoons olive oil
1 tablespoon tomato catsup 1 clove of garlic

dash of cayenne 1 tablespoon vinegar
Put salt, cayenne and catsup in a bowl; gradually add the oil, mixing
aU the time. Add garlic that has been mashed to pulp and vinegar.
COOKED SALAD DRESSING

1 egg 1/2 teaspoon mustard
1 tablespoon butter % teaspoon salt
1 teaspoon flour 21/2 tablespoons sugar
1 tablespoon water 1 tablespoon sugar
3 tablespoons cream dash celery salt
Rub together butter, flour, salt, mustard and sugar; add the egg and
mix well; add vinegar and water, cook over slow fire, stirring all the time
until thick. When almost cool add cream.
SALAD DRESSING
3 eggs 1 teaspoon mixed mustard
3 teaspoons oil 2 teaspoons powdered sugar
% teaspoon salt 3 teaspoons cream
Boil eggs until hard; pound yolks to a smooth paste; add oil little by
little, and all other ingredients, stirring until all are thoroughly incorporated.
52
— : —
MUSTARD DRESSING
Mrs. Quinan.
2 eggs 1 teaspoon salt
1 tablespoon butter 1 teaspoon pepper
2 teaspoons sugar 4 tablespoons vinegar
2 teaspoons mustard
Take yolks of eggs, salt, sugar, mustard, pepper and butter, mix
thoroughly and stir in slowly the vinegar. Cook in double boiler, stirring
occasionally until thickness of cream.
BANANA SALAD
bananas chopped nuts
peas chopped parsley
mayonnaise
Peel large bananas; scoop out centers, making them boat shaped, and
fill with the following mixture
Small peas, chopped nuts, chopped parsley and the banana which was
taken from the center. Mix with stiff mayonnaise. Place half kernels of
walnuts and sprigs of parsley on top.
BANANA AND PEANUT SALAD

4 bananas salted peanoits
1 egg
Peel bananas. Dip in white of egg and roll in chopped salted nuts.
Serve on lettuce.
CHERRY SALAD
Gertha Lockard.
maraschino cherries english walnuts
Mil maraschino cherries with English walnuts, sprinkle nuts around

cherries and pour dressing over all
Dressing :
2 egg yolks 1 cup vinegar

1 teaspoon dry mustard 1 pint cream
1 teaspoon butter salt, red and black
pepper to taste
Beat yolks of eggs, butter, mustard, salt, red and black pepper toge-
ther. Add vinegar and cook until thick. When cold add the cream, beat-
ing it in well. Serve on lettuce leaves.
54 SALADS
CHERRY SALAD
1 can cherries hazelnuts
Take large cherries, stone and put hazelnuts in place of stones. Serve
on lettuce with any kind of dressing.
LANZONE SALAD
Mrs. Quinan.
lanzones mayonnaise
Carefully peel lanzones and divide into sections, removing all the inner
skin. Chill and dress with mayonnaise made with lemon instead of vinegar.
Serve in orange shells. If the oil is objectionable butter may be used with
the other ingredients.
PAPAYA COCKTAIL
(for four people)
Papaya cut in small pieces, juice of one large lemon, two tablespoon-
fuls of Heinz tomato catsup, one tablespoonful of Worcestershire sauce.
Serve with cracked ice.
GREEN PAPAYA SALAD

Mrs. M. A. Rader.
2 small green papayas 3 tablespoons chopped walnuts
1/2 teaspoon salt 2 tablespoons grated cheese
dash of pepper
Peel papayas, cut into cross sections, remove seeds, and boil until tender.
Shave enough fine to mix with nuts and cheese. Place in center of papaya,
decorate with pimiento, and serve with mayonnaise.
PINEAPPLE SALAD
1 pineapple % cup mayonnaise
1 apple 18 green grapes
cream cheese
Cut out inside of pineapple in small pieces, being careful not to break
the shell, cut apple into small pieces. Mix grapes, apple and pineapple
with mayonnaise and replace in pineapple shell.
Serve on lettuce leaves and garnish with cream cheese balls size of
marbles.
PRUNE SALAD
prunes walnuts mayonnaise
An excellent salad may be made by stewing prunes until they are soft,
without any sugar. Cut carefully on the side and remove the pit. Place
a piece of English walnut inside and serve with mayonnaise dressing.
CHEESE SALAD
cheese sliced lemon
lettuce mayonnaise dressing
Arrange crisp, tender lettuce for individual serving; sprinkle freely

with grated cheese; dress with mayonnaise and garnish with sliced lemons.
NUT SALAD
1 lb. English walnuts mayonnaise
celery
Crack nuts, blanch and set aside to cool. Chop and mix with celery
cut into small pieces. Serve on lettuce. Dress with mayonnaise.
NUT SALAD
1 cup apples 1 cup walnuts
1 cup celery mayonnaise
Cut apples, celery and nuts in small pieces. Blend lightly with mayon-
naise. Take hollowed out shells of perfect red apples and fill with mixture.
Place a teaspoon of mayonnaise on top of each and serve with a border of
crisp, bleached celery tops.
BAMBOO SALAD
Eduviges Medina.
bamboo sprouts 3 potatoes, cooked
1 onion mayonnaise
Scrape the inside of bamboo sprouts very fine. Put in boiling water
and cook half an hour. When it is done remove and drain. Have ready
three or four potatoes sliced or diced and some minced onion. Mix all to-
gether and add mayonnaise, if desired, or other salad dressing.
56 SALADS
BOLIVIA SALAD
2 cups potatoes 2 tablespoons red peppers
4 eggs 1/2 teaspoon salt
Boil potatoes ; when cold cut in cubes ; add bard boil eggs chopped fine,
chopped peppers and salt, and mix all together. Serve with any dressing.
CABBAGE SALAD
Mrs. M. 0. Fox.
1 head cabbage % cup vinegar
2 eggs ^/2 cup sugar
1 teaspoon mustard 2 tomatoes
salt and pepper
Take a firm head of cabbage, cut fine, add hard-boiled eggs, chopped
fine, vinegar, sugar, mustard, and salt and pepper to taste. Mix well.
Garnish with sliced tomatoes.
COLD SLAW DRESSING

Mrs. G. E. Seyholt.
2 eggs 1 teaspoon mustard
2 tablespoons sugar 1 cup vinegar
1 teaspoon butter pepper
Beat up eggs with sugar, add butter, mustard, pepper, and lastly
vinegar. Cook like a soft custard.
Some like to add a cup of cream; in that case use less vinegar and
add cream when dressing is cold.
HOT SLAW
% head cabbage 1 tablespoon butter
% cup vinegar
Cut cabbage fine, cook in salt water slowly one hour. Drain off water.
Let simmer in one cup of vinegar and water fifteen minutes, add butter
and seasoning to taste, and serve.
MONGO BEAN SPROUT

1 quart niongo bean sprout french dressing
1 onion
Cook mongo bean sprout in salt water only a few minutes, pour off
water and set to cool. When ready to serve, slice onion over top and serve
with French dressing.
PERFECTION SALAD
Knox Gelatine Co.
1 envelope Knox gelatine 1 cup finely shredded cabbage
1/2 cup cold water juice 1 lemon
% cup mild vinegar % cup sugar

1 pint boiling water 2 cups chopped celery or tomatoes
1 teaspoon salt % can sweet red peppers
Soak the gelatine in cold water five minutes; add vinegar, lemon juice,
boiling water, sugar and salt. ' Strain and when beginning to set add re-
maining ingredients. Put on ice for twenty-four hours, and serve with
mayonnaise dressing. (If cabbage is seaded, drain that and tomatoes be-
fore using, or use less water.,
POTATO SALAD
3 potatoes 1 onion
1/2 cup mayonnaise 1 tablespoon vinegar
Boil potatoes in salt water. When cool, peel and dice. Cut onion very
fine and mix with potato; sprinkle vinegar over the potato and set away
to get cold.
Just before serving add mayonnaise. Celery and pimiento add to

the salad.
RUSSIAN SALAD
Mrs. C. M. Smith.
Russian salad is a vegetable salad made of all the pretty colors you
can get, the canned sweet pepper here making a bright spot in this salad.
Cut all the larger cooked vegetables such as potatoes, carrots, beets, etc.,
into pretty forms. Then use peas, string beans, mushrooms, etc. Alternate
all these with French dressing and serve with mayonnaise. It is very pretty
to put the mayonnaise in the bottom of the salad dish and arrange the
vegetables, each into a section by itself, alternating the pretty colors.
SOMERSET SALAD
tomatoes green peppers
cucumber french dressing
lettuce
Peel medium sized tomatoes; chill; cut in halves crosswise. Tor each
portion arrange one-half tomato on a nest of lettuce leaves and garnish top
of each with slice of cucumber (fluted edges) and a sinaller slice of green
pepper. Serve with French dressing.
58 SALADS
STRING BEAN SALAD
string beans Frencli dressing
Select young, tender beans; string and cut each one in three pieces
lengthwise. Cover with boiling salted water; boil twenty minutes and drain.
Throw them into cold water for ten minutes; then put them in boiling un-
salted water, and cook for fifteen minutes longer. Drain and cool. Ar-
range them neatly on a small platter; cover with Freneli dressing.
TOMATO AND CHEESE SALAD

tomatoes red peppers
cream cheese French dressing
Peel the tomatoes after scalding them and slice thickly. Wipe each
slice dry and cover with a layer of cream cheese mixed with chopped red
pepper and garnished with small rounds of the pepper. Serve with French
dressing.
TOMATO AND MUSHROOM SALAD

4 tomatoes 1 onion
1 cup mushrooms % cup celery tops
mayonnaise lettuce
Scald tomatoes and chill. Mince onion, chop mushrooms and celery,
moisten with mayonnaise. Cut a slice off the top of the tomatoes, take
out seeds and fill with mixture. Put mayonnaise on top and serve on
lettuce.
TOMATO JELLY
Hannah Kallum.
1 slice onion
3 cloves 1/2 teaspoon thyme
1 bay leaf 1 teaspoon salt
14 box gelatine 1 teaspoon sugar
mayonnaise % teaspoon pepper
Boil tomatoes and spices together. When done strain and add gelatine
which has been soaked in one half cup water. Place on ice and serve with
mayonnaise.
THE M ANILA COOKBOOK 59
CHICKEN SALAD
Mrs. M. 0. Fox.
1 large chicken 1/2 pint pickles
6 eggs 1 tablespoon mustard
1 pint green celery 1 teaspoon pepper
or white cabbage
Boil chicken in salt water; when cold, skin, take from bones and chop
fine. Hard-boil eggs, cut celery in small pieces (tender white cabbage,
shredded, will answer if no celery) chop pickles, add mustard and pepper.
Mix thoroughly.
FISH SALAD
2 lemons mayonnaise dressing
I-V2 pint fish capers and anchovies
Take cold cooked fish and break into flakes. Pour juice of lemons
over this. Arrange crisp lettuce leaves to form a bed on round plate.
Lay fish upon it and over the top put a few capers and some fillets of
anchovy. Dress with mayonnaise and garnish with sUced leman.
SALMON AND CUCUMBER SALAD

Mrs. Trowbridge.
1 can salmon mayonnaise
1 green cucumber
Drain oil from salmon, pick it apart, remove skin and bones. Select
a green, crisp cucumber; pare and cut in thin slices and soak in salt ice
water one hour. Drain dry and mix with salmon. Serve with mayonnaise.
ADDITIONAL RECIPES
60
CHEESE
CHEESE CRACKERS
6 crackers
6 teaspoons grated cheese
pinch cayenne
Cover crackers with cheese seasoned with cayenne pepper. Heat in
oven until cheese melts.
CAYENNE CHEESE STRAWS

Mrs. G. E. Seybolt.
1 cup of flour
2 ounces butter
2 ounces grated cheese
1 egg yolk
pinch of salt
few grains of cayenne
Mix all into paste. Roll out to the thickness of silver quarters, four
or five inches long; cut into strips an inch wide; twist as you would a
paper squill and lay on baking sheet, slightly floured. Bake in moderate
oven until crisp, but not the least brown. Serve cold.
CHEESE STRAWS
Mrs. Miller.
1 cup grated cheese
1 cup flour
% cup butter
Mix cheese, butter and flour together, moisten with a little cold water.
Roll thin, cut into strips and bake in medium oven.
CHEESE CUPS
1 cup cheese
1 cup milk
2 eggs
1 teaspoon Worcestershire sauce
salt and pepper
In a saucepan melt cheese, add milk slowly. When mixture begins to

thicken, add eggs slightly beaten, stir until the consistency scrambled eggs;
add seasoning.
Take rolls cut in half, scoop out soft portion and butter surface,
crisping them in oven. Till with mixture.

61
62 CHEESE
CHEESE CUSTARDS
4 eggs
% cup milk
3 tablespoons grated cheese
salt, pepper and paprika to taste
Beat up eggs, add boiling milk and grated cheese, seasoning of salt,
pepper and paprika; pour into small buttered moulds, stirring all the time
so as not to let cheese settle. Cover with buttered paper and steam gently
untU set. Cut thin slices of bread and stamp out rounds a little larger
than the moulds, fry in hot melted butter to a golden brown. Turn out
the custard on the bread; put a little pile of grated cheese on top of each
and brown in oven. Serve garnished with cress.
CHEESE FONDU
Mrs. Barre.
1 tablespoon butter
1 cup milk
1 cup fine bread crumbs
2 cups grated cheese
1 saltspoon dry mustard
2 eggs
pinch of cayenne
Melt butter and whisk it into the boiled milk; add the dissolved bread
crumbs; let cool. Beat the yolks of eggs; put in seasoning, add cheese,
mix all together. Add whipped whites of eggs; pour into deep tin hned
with buttered paper. Allow for rising. Bake about twenty minutes and
serve immediately on taking from oven.
CHEESE OMELET
2 eggs
1 tablespoon gTated cheese
Yz teaspoon meat extract

1 tablespoon hot water
1 tablespoon butter
salt, pepper and grated nutmeg
Beat up the whites of eggs add the yolks, ; salt, pepper, grated nutmeg,
cheese and meat extract dissolved in the hot water; stir lightly.
Melt the butter in omelet pan; pour in the mixture and fry very care-
fully till light brown; then put in oven to brown top. Fold over and serve
on hot dish.
THE MANILA CO OK BOOK 63
CHEESE PATTIES
pie crust grated cheese
currant jelly
Make patties of rich pie crust and bake. Fill with layer of jelly, a
layer of grated cheese, another layer of jelly and last the cheese. Put in
oven to brown. Good served with meat or fowl.
CHEESE PUDDING
1/2 lb. grated cheese
1 cup milk
2 eggs
1 teaspoon flour
1 teaspoon butter
1 tablespoon bread or cracker crumbs
salt, pepper and paprika to taste
Mix together grated cheese, flour, bread crumbs, salt, pepper and pa-
prika to taste; then add the milk, boiling hot, butter, the yolks of eggs and
the whites stiffly beaten. Mix gently; pour into buttered pudding dish
and bake twenty minutes, in moderate oven. Serve hot.
CHEESE SOUFFLE
1 ounce butter
1 ounce flour
% pint milk
3 ounces finely grated cheese
3 eggs
pinch of salt and cayenne pepper
Melt butter, mix smoothly with it the flour and seasoning, add to the
mUk and simmer over fire, stirring continually till as thick as melted but-
ter; add cheese, turn into bowl and add the well beaten yolks of two eggs.
Whisk three whites of eggs to stiff froth and just before souffle is baked
put in these whites and pour into round tin. Souffle will rise very high.
Bake twenty minutes and serve immediately. Sufficient for six people.
ENGLISH MONKEY
2 tablespoons butter
1 cup minced cheese
1 cup bread crumbs
1 pint milk
1 egg
salt and pepper
Soak bread crumbs in milk, add cheese, butter, egg and seasoning. Stir
together until well cooked. Serve on hot crackers.

64 CHEESE
FOR THE CHAFING DISH
Mrs. Ratheway.
3 cups Eastern or California cheese
3 cups bread crumbs
3 cups milk
3 eggs
1 tablespoon Worcestershire sauce
salt to taste
paprika
Soak bread in milk one hour before using. Cut cheese in small pieces.
Let the cheese melt, cover with paprika, add bread and mUk, then the eggs
well beaten. Serve on crackers or toast.
WELSH RAREBIT
3 ounces grated dry cheese
2 egg yolks
4 ounces grated bread
3 ounces butter
1 dessert spoon made mustard
pinch of salt and pepper
Mix cheese with the yolks of eggs; add the grated bread and butter
and seasoning.
Toast slices of bread cut thin into shapes and spread the paste thick
upon them and put in oven. Let them become hot and slightly browned.
Serve hot.
ADDITIONAL RECIPES
65
ENTREES including CURRIES
All the so-called "French Entrees" are simply re-warmed meats. Re-
heat white meats in white or yellow sauce ; dark meats in tomato or brown
sauce.
The meat from soup may be used for curries, bobotee, or any dish
calling for high seasoning. Cold mutton may be made into pilaf, stewed
mutton with rice, or hash, or a casserole, etc.
BRAISED CHOPS
chops of pork, mutton or veal
3 tablespoons melted butter
3 tablespoons flour
4 cups water
salt and pepper
Take any kind of chop; put butter in skillet, when hot lay in chops.
When well brow.ned place in stew kettle and prepare it with a sauce made
from three tablespoons melted butter, flour, salt and pepper to taste,
and warm water; cook this to a boiling point, stirring all the time. Turn
over chops and cook slowly till tender.
CHICKEN CROQUETTES
1 large chicken
5/8 cups flour
1% cups broth
1 tablespoon butter
Melt butter. When hot add flour and broth and cook until very thick
Stir in minced chicken and make into shape.
Dip into beaten egg and then into cracker crumbs and fry in deep fat.
If no broth on hand, use milk.
CHICKEN ENTREE
Mrs. Ingalls.
2 chickens
2 eggs
1 tablespoon butter
18 sticks macaroni
2 cans mushrooms
salt and pepper
Remove meat from bones. Chop fine. Boil the bones m water
enough to cover them, for half an hour.
66
.
THE MA NILA COOKBOOK 67
Add to the chopped chicken the eggs well heaten and sufficient of the
stock to make a smooth
paste. Season with salt and pepper, add butter.
Boil macaroni until tender, being careful not to break. Line a buttered
porcelain bowl with the macaroni and fill with mixture. Set in saucepan
of boiling water and cook for half hour, or until chicken is tender. Re-
verse in circular chop dish, surrounded with mushrooms and serve hot.
CHICKEN IN RICE CASSEROLE

1 cup rice
2% cups milk
2 tablespoons flour
1 teaspoon salt
% teaspoon pepper
1 pint cold chicken
1 eup peas
salt and pepper
Wash rice; put in boiling water and cook twenty minutes, then drain.
Add one half cup milk, one tablespoon butter, salt and pepper. Stir into
rather smooth paste. Brush custard cups with butter and line to the
depth of one inch with rice mixture. Put two tablespoons butter and two
of flour together; add one pint milk, stir until boiling, add salt and pepper
and chicken nicely seasoned and blocked. Fill this mixture in center of
cups, cover with rice, stand in pan of boiling water and cook in oven
twenty minutes. Turn carefully on to heated dish, garnish with nicely
seasoned peas and serve.
CROQUETTES
Mrs. G. E. Seyholt
1 quart cold chopped meat 2 teaspoons salt
2 tablespoons butter % teaspoon white pepper

4 tablespoons flour dash cayenne
1 pint hot milk 1 saltspoon grated nutmeg
1 egg 1 tablespoon onion juice
bread crumbs 2 tablespoons parsley
This recipe will answer for all kinds of meat croquettes. Chop
sufficient cold meat to make one quart; rub together butter and flour;
add them to a pint of hot milk; stir and cook until a smooth thick paste,
then take from fire. Add to meat, salt and pepper, nutmeg, parsley and
onion juice. Mix thoroughly; add cream sauce; mix again and turn out
to cool. When cold form into croquettes dip in egg, roll in bread crumbs
;
and fry in hot fat.

68 ENTEEES INCLUDING CURRIES
JAMBALAY
Mrs. M. H. Crawford.
1 cup rice % pound ham, chopped
1 large green pepper % pound sausage or
1 small red pepper V2 pound shrimp or
1 onion % pound chicken
2 tomatoes 1 pint boiling water
3 tablespoons tomato catsup sprig parsley
Wash rice and soak in cold water for one hour. Pry the other
ingredients in Crisco, then add the boiling water. Stir in the rice and
meat. Cover the pot and cook slowly for thirty minutes. Add salt.
If it boils too low, add boiKng water.
MEAT SOUFFLE
Mrs. Barre.
1 cup minced meat
1 egg
1 teaspoon chopped parsley or celery
pinch cayenne pepper
1 saltspoon salt
1 lemon
Beat egg separately. Mix the meat, yolk of egg and seasoning and
beat thoroughly. When ready for oven, fold in the white of egg and
sprinkle with cracker crumbs. Bake fifteen minutes. Garnish with slices
of lemon.
MINCED LAMB
Mrs. G. E. Seyholt.
1 pint chopped lamb
V2 pint milk
1 tablespoon butter
1 tablespoon flour
1 tablespoon chopped mint
% teaspoon salt
dash of cayenne
6 slices toast
6 eggs
Rub butter and flour together and the milk and seasoning. Cook
until boiling. Add the mint and lamb. Place over hot water while you
make the toast. Trim toast, butter and cover each slice with a thick layer
of minced lamb, leaving a hole in center. Poach six eggs. Put one in
each center.
MOCK TERRAPIN
Mrs. G. E. Seybo'lt.
1 pint fowl % pint milk

2 tablespoons butter 3 egg yolks
1 tablespoon flour 1 teasphoon Worcestershire sauce
salt and pepper
Rub together butter, flour and seasoning, add milk; stir until boiling.
Add hard boiled yolks of eggs, rubbing all the while. When
this to the
you have a smooth yellow sauce, add the cold cooked fowl, which has
been cut in cubes of an inch. Serve very hot.
MONGOS AND RICE

% cup mo,ngos 2 tablespoons lard
% cup rice 1 onion
1/2 cups stewed tomatoes salt and pepper to taste
Wash mongos, cover with cold water and bring to a boil. Drain, rub
off husks, cover with boiling water and cook until tender. Boil rice in a
separate stewpan.
Shee onion and saute in hot lard until clear and tender, but not brown.
Add boiled rice, boiled mongo and stewed tomato. Season with salt and
pepper. Heat thoroly and serve while hot.
REMNANTS
cold meat
1 egg
cracker
stock or gravy
Take remnants of cold meat, grind or chop very fine, salt and pepper
to taste; add one well beaten egg, one third as much cracker crumbs as
chopped meat, and stock or gravy enough to moisten. Steam in well
buttered cups until thoroughly heated.
RICE AND CHEESE

Jacinto Johes.
2 cups water
% cup grated cheese 1 teaspoon salt
1 tablespoon Worcestershire sauce i/^ cup cream
dash of red pepper
Cook rice for twenty minutes. Take grated cheese, salt, Worcester-
shire sauce, red pepper and cream and make a sauce.
Place alternate layers of rice and cheese in dish and bake.
70 ENTREES INCLUDING CURRIES
TONGUE OR HAM ON TOAST
1 cup minced tongue or ham
2 egg yolks
Stir eggs over fire until creamy. Serve on buttered toast.
TURKEY PATTIES
1 cup cold turkey
1 cup cream
3 tablespoons flour
1 pint oysters
salt and pepper
Mix butter and flour. Add the cream, salt and pepper, and cook until
thick. Then add turkey; let simmer five minutes. Stir in oysters ajid
cook until they are plump. Pill patty shells and serve.
INDIAN CURRY MADE FROM CURRY POWDER

Mrs. W. F. Oldham.
1 onion
1 tablespoon curry powder
1 tablespoon butter
1 pint cold meat
1 cup cream or
1 coeoanut
Chop onion very fine and mix with curry powder, working it up to
smooth paste. Brown this in butter till golden brown. Add the meat cut
in small cubes, and simmer slowly for a few minutes. When curry is ready
to serve, season with salt, lemon or vinegar. Lastly, add the miilk, or eream,
bring to boil. If cocoanuts are obtainable, grate coeoanut, pour half

pint boiling water on it and press out all the milk. You can use this
instead of milk or eream. Meats to be curried should be cooked tender
before putting in curry.
CHUTNEY "
juice 3 lemons 8 pounds tomatoes
1 pound raisins, stone 4 pounds onions
21/2 pounds brown sugar 1 pound figs
1/2 pound prunes 1 pound red peppers
1/2 pound salt 6 pounds apples
2 ounces ground ginger 5 quarts vinegar
Pound these ingredients witb pestle and mortar, and boil in vinegar
till it is the consistency of chutij
Pass with curried dishes.
THE MAN ILA COOKBOOK 71
CHICKEN CURRY
Mrs. Stunts.
1 chicken
1 tablespoon butter
1 cup rice
salt and pepper
Prepare chicken for frying, brown in butter, then cover with boiling
water and simmer till tender. Season with salt and pepper. Add to the
curry made from "Indian Curry" recipe. Serve with boiled rice. In
serving curry and rice, Indian Eelish, chutney, pickles or tart jam should
be used.
INDIA CURRIED ONION

anions
1 tablespoon butter »
2 eggs
1 lemon
Fry sliced onions in butter, salt well. Add one teaspoon curry pow-
der and stir in two raw eggs. Add a few drops of lemon juice just before
removing from Are.
VICTORY STEAK CURRY

1/2 pound victory steat 1 green mongo
1 small onion 3 small green peppers
2 tablespoons butter % cup cream
% tablespoon flour 1 tablespoon curry powder
Take the steak and roll in balls size of hickory nuts. If firmly
rolled, they will not separate. Pour sufficient hot water over to cover.
Simmer for half hour. Slice onion fine, fry in butter
till rich brown. The
onion may be left in Take curry powder and flour, mix
or taken out.
and put into hot butter. Take the meat balls from liquid and fry in
curry for a few minutes, then add liquid. A few slices of green mongo
stewed in the curry is nice. It gives tartness to the curry ; if used, simmer
long enough to cook tender. If you like a hotter curry, two or three small
green peppers may be added. After ""j liquid let simmer
few minutes.
A half cup cream added just before removing from fire makes a richer curry.
ADDITIONAL RECIPES
12
EGGS
CREAMED EGGS ON TOAST
8 slices of bread 1 tablespoon butter
5 hard boiled eggs 1 teaspoon com starch
1% cups milk 1 saltspoon salt
Toast the bread and arrange on a platter; cut around the eggs so
as to remove the yolks. Butter the toast, on which lay the whites cut in rings,
and upon this grate the yolks. Have ready a cream sauce made with
milk, butter, corn starch (dissolved in a little milk) and salt; bring this
to a boil; pour over the prepared toast and sprinkle with a little pepper.
Serve.
EGGS A LA CARACAS
Mrs. G. E. Seybolt.
% pound dried beef 2 tablespoons grated cheese

1 can tomatoes 1 teaspoon onion juice
eggs salt and pepper
1 tablespoon butter
Mix shaved dried beef with thick part of canned tomatoes, grated
cheese, onion juice, salt and pepper. Pour into a pan in which the butter
has been melted. After all is well blended and thick, beaten eggs are
stirred in and the whole is cooked just long enough to set the eggs.
EGG CUTLETS OR CROQUETTES

Mrs. C. H. Smith.
4 hard boiled eggs 2 tablespoons flour
1 cupful mUk 1 teaspoon onion juice
1 tablespoon butter 1 tablespoon chopped parsley
1 teaspoon salt dash pepper

Rub butter and flour into a ball and stir into the hot milk untU dis-
solved. Cook well, adding aU other ingredients, parsley last. Let stand
until thoroughly stiff, then form into outlets or croquettes; dip into egg
and crumbs. Fry in wire basket, in very hot fat. For cutlets, add paper
squill to end, to look like well served chop.
DEVILED EGGS
Mrs. M. O. Fox.
6 boiled eggs vinegar

1 teaspoon melted butter salt and pepper
1 teaspoon celery seed mustard to taste
Boil eggs ; cut in halves, remove yolks ; mash the yolks and add melted
butter, celery seed, a little vinegar, salt, pepper and mustard to taste.
Mix well and put back in the white cup of the eggs.
73
74 EGGS
FORCED EGGS
eggs bread crumbs
Worcestershire sauce salt and pepper to taste
Hard boil; cut in halves; remove yolks; season with salt, pepper,
Worcestershire sauce; replace in the holders; paste together with white
of raw egg. Roll in egg and bread crumbs and fry in hot lard to amber
brown. Serve on nest of potato straws.
LUCAUIAN EGGS
Mrs. Hathaway.
5 hard boiled eggs 1% cups white sauce
1 cup cooked macaroni salt and pepper
% cup grated cheese onion juice
anchovy essence
Cut eggs in eighths lengthwise. Add cooked macaroni, cheese, and

white sauce seasoned with salt, pepper, onion juice and anchovy essence.
Turn into a buttered baking dish; cover with buttered crumbs and set in
the oven long enough to bake crumbs.
OMELET
Mrs. G. E. Seyholt.
mUk eggs butter
Beat separately yolks and whites of required number of eggs. To
the yolks add salt and pepper and one tablespoon of milk for each egg.
Mix well and add stiffly beaten whites. Mix well and cook in hot well-
buttered frying pan. When brown, fold and serve.
PICNIC EGGS
Mrs. C. H. Smith.
2/3 cupful milk 1/3 teaspoon dry mustard
y2 cupful bread crumbs 1 raw egg

1 cupful cooked ham 6 hard boiled eggs
Put milk on the fire with bread crumbs until bread has absorbed milk.
Take from fire and add finely chopped ham, dry mustard and raw egg.
Put this mixture around each hard —boiled egg, place in wire basket and
fry ; wrap in paraf fine paper ajid take to picnic.
SCALLOPED EGGS
Mrs. G. E. Seybolt.
12 eggs 1 cup milk or cream
2 cups bread crumbs
Hard boil eggs slice thin in rings place in well buttered baking dish
; ;
a layer of bread crumbs, then a layer of eggs, etc. Have crumbs on top.
Over the whole pour a large cup of cream or mUk, and brown nicely in a
moderately heated oven.
SPINACH AND EGG

eggs cooked spinach
Hard boil eggs, cut lid off the tops, take out yolks, stuff with boiled
spinach. Press yolk through sieve, and dust over the top. Serve.
ADDITIONAL RECIPES
76
BREAD and HOT BREADS
POTATO YEAST
2 medium sized white potatoes 2 teaspoons salt
3% cups water 2 tablespoons sugar

1 tablespoon hops
Cook potatoes in two and a half cups water. Take the potatoes from
the water, mash them very fine and return them to the water in which they
were boiled, which should be about two cups. While the potatoes are cook-
ing, boil one level tablespoon of hops (they may be purchased from grocery
firms in Manila) in a cup of water and strain the water. Add one cup of
the hop water to the potatoes, and stir into the mixture two teaspoons of
saJt and two tablespoons of sugar.
Put this mixture into a jar, cover it, and let it stand until the potatoes
rise to the top, which will be in about two days. The yeast is then ready
for use.
YEAST BREAD
2 medium sized potatoes 4 tablespoons sugar
4% cups water 4 tablespoons lard
2 teaspoons salt 2 cups boiling water
4 tablespoons sugar flour
In the evening, boil two potatoes of medium size in four and a half
cups of water. Take the potatoes from the water, mash them fine, and
return them to the potato water.
To the potato water add two teaspoons of salt and four level table-
spoons of sugar. When the mixture is lukewarm add the potato yeast.
Cover it and set it aside until morning, when it should be light and foamy.
In the morning put four tablespoons of sugar and four tablespoons of
lard into a large mixing bowl and pour over the ingredients two cups of
boiling water. When this liquid has cooled to lukewarm, stir the potato
yeast into it, reserving about one and one-fourth cups for a start for the
next baking. Stir into the liquid enough sifted flour to make a stiff sponge
and beat it well. Cover this sponge and set it in a warm place. When it
is light, which should be in about one hour, stir into it enough sifted flour
to knead.
Knead this dough for about twenty minutes, return it to the mixing
bowl and set it in a warm place to rise. When it has doubled in size, which
should be in about one hour, mould into loaves or rolls and put into greased
pans. Cover and set aside to rise. When the dough has again doubled in
size, put into a well regulated oven and bake.
77
78 BREAD AND HOT BREADS
SALT RISING BREAD
Mrs. C. J. McKee.
1 tablespoon com meal 2% pints warm water
^2 cup scalding milk 1 teaspoon salt
pinch of soda
Stir com meal into scalded milk at night. Set in warm place; in the
morning take a pint of warm water, a pinch of soda, and make a stiff
batter. Stir in the mixture that has stood over night; beat well; set in a
kettle of warm water at an even temperature. It should be light in two
hours. Then add one and a half pints of warm water, salt and sufficient
flour to work into loaves. Knead until smooth; put into bread pans and
set over warm water or in some warm place to rise. Then bake. A pinch
of soda, or a teaspoon of lime water mixed with the com meal and milk
will prevent souring over night.
BRAN BREAD
Mrs. G. W. Wright.
1% cups graham flour 1 pint sweet milk
1 cup wheat bran 1% teaspoons soda
1 cup commeal 1 teaspoon salt
% cup molasses
Stir all together and steam in flreless three hours and a half, or bake
in oven forty minutes.
BAKED BROWN BREAD

2 eggs 1% cups bran or graham flour
1 teaspoon salt 1 cup white flour
5 tablespoons molasses 1 teaspoon soda
1 cup sweet milk II/2 cups seeded raisins
Sift together bran or graham flour and white flour. Add flour mixture
to liquid. soda into raisins; add raisins to 'bread mixture. Bake in

Sift
moderate oven fifty-five minutes. A good change can be made by using one
cup of raisins and one-half cup of chopped nuts instead of one and a half
cups of raisins.
BOSTON BROWN BREAD

Mrs. G. W. Wright.
lYz cups grahajn flour 1 pint sweet milk
S cups com meal 1% teaspoons soda
% cup molasses 1 teaspoon salt
Stir all together and steam in flreless three hours and a half, or bake
in oven forty minutes.
STEAMED BROWN BREAD

1 eup com meal y^ teaspoon salt
% cup flour 1 cup sour milk
1/2 teaspoon soda y2 cup molasses
Sift meal, flour, soda and salt together; add the sour milk and mo-
lasses. Steam three hours if cooked in one loaf. Empty baking powder
cans which have been tested for leakage may be used for small loaves.
CORN BREAD
Mrs. Warren Smith.
1 cup cornmeal 1 teaspoon salt
2 cups flour 1 eup milk
4 tablespoons sugar 2 tablespoons melted butter
9 teaspoons baking powder 2 eggs
Mix and sift dry ingredients.

Add milk, eggs well beaten, and butter. Bake in shallow buttered pan
in hot oven twenty minutes.
BOILED CORN BREAD

Mrs. Quinan.
Yz cup sweet milk 2 cups corn meal

1/3 eup molasses 1 teaspoon soda
V2 cup flour 1 cup sour milk
Mix sweet milk, molasses, flour, com meal and soda, dissolved in
sour milk. Pour into a greased mould (a small lard pail answers the
purpose), cover and boil for two hours.
The canned cream will sour if allowed to stand and may be reduced
to the consistency of milk, or add one tablespoon of vinegar to a cup of
sweet milk to sour it.
NUT BREAD
Mrs. Hartford Beaumont.
2 cups graham flour % cup molasses
1 eup white flour 2 cups sour milk
2 cups English walnut meats 2 teaspoons baking powder
2 cups seedless raisins 1 teaspoon soda dissolved in
% eup sugar 2 teaspoons hot water
large pinch of salt
Mix and sift dry ingredients, add nuts and raisins. Add molasses,
milk, and soda dissolved in water. Bake forty five minutes in slow oven.
80 BREADANDHOT BREADS
PILI NUT BREAD
Mrs. John H. Lamb.
4 eups flour 1 cup pili nuts, broken in
6 teaspoons baking powder fourths

1 cup sugar 2 eggs
1 teaspoon salt 1 cup milk
Mx together flour, baking powder, salt and sugar; sift; add nuts.
Add milk and eggs beaten together. Put in buttered pans two loaves, and
let stand twenty minutes. Bake half an hour.
The batter very stiff, but do not knead; if necessary add very
is
little more milk to wet any dry flour if the batter is not smooth.
Walnuts may be used in place of pili nuts.
Raisins may be used instead of nuts, but in that case use only one half
cup sugar, or bread will be too sweet.
Very good if half cup raisins and half cup nuts used, with three-
fourths cup sugar.
CINNAMON ROLLS
1 liter bread sponge 3 tablespoons butter
1 egg flour
2 teaspoons sugar powdered cinnamon
To bread sponge add well beaten egg, sugar and butter. Stir into
the sponge enough sifted flour to knead.

Knead the dough for about ten minutes, put it into a mixing bowl,
and set it in a warm place to rise. When it has doubled in size, pour
it out on a well-floured board, roll it to a thickness of about one centi-
meter, spread it with butter, sprinkle it with sugar and dust with pow-
dered cinnamon. Roll up the dough like a jelly roll, cut it into pieces
about five centimeters thick and put the slices, cut-side down, into a
greased pan. Let them rise to double in size, and bake them in a quick
oven.
FRENCH ROLLS
1 cup yeast 1 teacup hot water
1 quart milk 1 mashed potato

3 quarts flour 2 tablespoons lard or butter
% teaspoon soda salt and sugar to taste
Mix together yeast, milk and flour. When this is light add soda in
hot water, potato, butter or lard, and flour enough to make a soft dough.
Add salt and sugar to taste. Let rise four hours or until light; make
it into rolls; let rise again and bake. Half the quantity is enough for the
average family.
RUSKS
3 cups sifted flour % nutmeg (grated)
3 teaspoons baking powder 1 teaspoon cinnamon
1 teaspoon salt 2 cups milk
3 tablespoons sugar 4 eggs
Take sifted flour, baking powder, salt, sugar, nutmeg and cinnamon,
mix these together; add milk and well beaten eggs. Mix into a soft dough
with floured hands; make into round balls; rub the tops with sugar and
water, and sprinkle with dry sugar and cinnamon. Bake immediately.
APPLE JOHNNY CAKE

Mrs. E. J. Pace.
1 cup sour milk 2/3 cup flour
1 tablespoon melted butter 14 teaspoon salt
1 cup cornmeal 4 apples
Sift together dry ingredients, add butter and milk, and apples cut
finely; stir well and bake quickly.
CORN MUFFINS
1 cup corn meal 3 eggs
1 cup sweet milk ^/^ cup sugar
1 cup flour 3 teaspoons baking powder
Yi cup butter
Mix together cornmeal, milk, flour, butter, eggs and sugar, and add
baking powder just before baking.
MUFFINS
Mrs. M. 0. Fox.
2 eggs 1% teaspoons baking powder
1% cups sweet milk 1 tablespoon butter or lard
salt flour
Beat eggs and milk with sufficient flour to make a moderately stiff
batter. Add baking powder, melted butter or lard, and salt. Bake
quickly.
MUFFINS
Mrs. G. E. Seybo-lt.
1 egg 1 cup milk

1 tablespoon butter 3 cups flour
1 tablespoon sugar 3 teaspoons baking powder

1 teaspoon salt
To the beaten egg add butter, sugar and salt, all beaten until light.
Then add milk, flour, and baking powder. One-half graham and one-half
rye meal may be used instead of wheat flour, or two eups com meal
and one of flour. Drop on well greased patty pans and bake twenty
minutes in a quick oven.
ROLLED OAT MUFFINS

2/3 cups rolled oats 3 tablespoons sugar
1 cup scalded milk 34 teaspoon salt
1% cups flour 4 teaspoons baking powder
3 tablespoons shortening 1 egg
Turn scalded milk on oats, let stand five minutes; add sugar, salt and
melted shortening; sift in flour and baking powder, mix thoroughly and add
egg well beaten.
GOLDEN CREAM TOAST

1 pint milk 2 tablespoons flour
1 tablespoon butter 3 hard boiled eggs
salt, pepper and mace
Cut slices of stale bread diamond shaped and toast to a pale brown.
Make a rich white sauce of milk, butter, flour, salt to taste. Cook until
smooth and add the grated yolks of hard boiled eggs and pour over the
Add pepper and mace if the flavor is desired.
toasted bread.
BISCUITS
Mrs. M. 0. Fox.
1 quart flour 3 teaspoons baking powder
1 tablespoon butter 1 teaspoon salt
cream
Take flour, baking powder, salt and butter. Mix up soft dough with
one part cream to two of water. Roll out to the desired thickness, kneading
as little as possible.
BRAN BISCUIT
Mrs. G. W. Wright.
1 quart wheat bran 2 teaspoons soda
1 pint flour 1 tablespoon lard
3 cups sour milk 6 tablespoons molasses
salt to taste
Mix dry ingredients; add molasses mixed with sode dissolved in little
water, lard and mUk. Stir well and bake in gem tins.
MASHED CAMOTE BISCUIT

2 cups sifted flour 4 teaspoons baking powder
1 teaspoon salt 3 tablespoons shortening
1 cup mashed camote liquid to make a soft dough
Sift all dry ingredients. Cut or rub fat into dry ingredients. Eub the
camote into this mixture. Add just enough milk or water to make the
mass cling together. Do not knead. Place on floured board, roll to
about two centimeters thickness; cut with round biscuit cutter, place on
a lightly floured biscuit tin and bake fifteen to twenty minutes in a moder-
ately hot oven.
FRITTERS
Mrs. G- A. Miller.
2 eggs 4 apples or bananas
1 cup milk 1 tablespoon sugar
1% cups flour
Beat eggs, add milk, flour,baking powder. Chop either apples or
bananas, add to the batter. The sugar may be added if desired. Fry
in smoking hot lard.
JAPANESE FRITTERS
Mrs. G. E. Smith.
2 effffs stale bread or cake
1 cup milk powdered sugar or jelly
Beat eggs; add milk. Cut stale bread into fingers about one inch
square and three inches long, free from crust. Put these slices into the
milk and egg, and let soak until they have absorbed the milk. Drain
carefully; roll in bread crumbs. Place in wire basket and fry in hot fat.
Serve with powdered sugar or with sauce or jelly. Stale cake can be
used in the same way.
BREAD PANCAKES
4 slices bread V2 pint of milk
1 egg salt and pepper
Break stale bread into small pieces; pour over a little boiling water.
When soft beat in egg; add milk, a pinch of salt and a little sugar. Add
prepared flour enough to make a batter.
RYE PANCAKES
Mrs. E. J. Pace.
1 cup rye 2 level teaspoons soda
1/2 cup wheat flour 1/2 teaspoon salt
Sift together dry ingredients and add enough buttermilk to make
batter.
Or use 11/2 cups wheat flour,
Or use % cups rye flour, % cups wheat flour,
Or use 1/2 cup eommeal, 1 cup wheat flour.
WAFFLES
2 eggs 1 cup flour
% cup water % teaspoon salt
1 tablespoon sugar 1 teaspoon baking powder
Enough to make two round waffles.
ADDITIONAL RECIPES
85
SANDWICHES
CHEESE SANDWICHES
Mrs. G. E. Seybolt.
1 hard boiled egg % teaspoon mustard
% pound grated cheese 1 teaspoon melted butter
% teaspoon salt 1 tablespoon vinegar or
% teaspoon pepper cold water
Crumble the yolk of the egg, put in the butter and work smooth; add
other ingredients, mixing all well. Spread between biscuits or oat cakes.
If too highly seasoned, season to taste. Extremely nice and easily made.
DATE SANDWICHES
In preparing dates for tea sandwiches, clean them and cover with cold
water for three minutes; then drain and lay on a plate, and put in hot
oven for five minutes; remove stones, cut in slices and place between thin
buttered slices of bread.
EGG SANDWICHES
Mrs. G. E. Seybolt.
eggs salt and pepper nutmeg
Hard-boiled eggs, cut moderately thin, and placed between some bread
and butter cut as thin as possible, and seasoned with salt, pepper and nutmeg.
Preferable to hard-boiled eggs on picnic parties.
FUDGE SANDWICHES
Mrs. G. W. Wright.
1 cup sugar % tablespoon butter
% cup milk 1 square chocolate
Make fudge as usual, beat until almost stiff, and before it hardens
spread on thin buttered bread for sandwiches.
GREEN PEPPER SANDWICH

2 green peppers
% cup grated cheese
mayonnaise
Scald peppers and put on ice to chill. When chilled, cut up fine and
mix with grated cheese and mayonnaise.
HAM SANDWICHES
Mrs. G. E. Seybolt.
chopped ham pinch red or white pepper
% cup butter pinch of salt
1 tablespoon mixed mustard yolk of one egg
1 tablespoon salad oil
Rub the butter to a cream, add other ingredients and mix thoroughly;
then stir in as much chopped ham as will make it consistent, and spread
between thin slices of bread.
Omit salad oil and substitute melted butter if preferred.
HAM SANDWICHES
(A Provincial Invention)
1 can deviled ham butter the size of an egg
6 pickled cucumbers % teaspoon dry mustard
little onion if desired
Mince the pickles and onions and mix all together thoroughly. Spread
thinly on thin slices of bread.
MUSHROOM SANDWICHES
Mrs. G. E. Seybolt.
tongue French mustard mushrooms
Mince beef tongue and mushrooms together, add French mustard and
spread between bread.
NUT SANDWICHES
Mrs. G. E. Seybolt.
peanuts jelly
Apricot jelly or any tart jelly mixed with chopped peanuts makes a
nice sandwich.
NUT AND CHEESE SANDWICHES

Mrs. G. W. Wright.
grated cheese salt
English walnuts cayenne pepper
Mix equal parts of grated cheese and chopped English walnut meats,
season with salt and cayenne and spread on thin slices of bread. Especially
good with brown bread.
88 SANDWICHES
OLIVE SANDWICHES
Mrs. G. E. Seybolt.
1 quart olives (stoned) 1 dozen hard boiled eggs
mayonnaise dressing
Chop together olives and eggs and moisten with mayonnaise. Spread
between thin slices of bread.
PINEAPPLE SANDWICHES
Mrs. C. W. Edmunds.
bread pineapple
Cut white bread into thin slices, remove the crust, and butter well.
Chop pineapple very fine, drain off the juice, and sprinkle the minced fruit
over the bread, press down firmly and cut in squares.
RAW BEEF SANDWICHES (For invaUds)

beef salt and pepper
Cut juicy, lean beef into thin strips. Scrape the pulp from them,
season highly with salt and pepper, and spread between very thin slices of
bread.
RIBBON SANDWICHES
Mrs. G. V. Powers.
green olives
cheese
pimientos
cream or salad dressing
For first filling, from the stones and put through food
cut green olives
chopper. Tor secondput cheese and pimientos in equal amounts
filling,
through food chopper and mix; if not sufficiently moist add cream or
salad dressing.
Cut the desired amount of graham bread and white bread into thin
slices as for ordinary sandwiches. Beginning with the graham bread, put
firstthe olive filling, then a slice of white bread, then the cheese filling,
alternating the kinds of bread and fillings until five slices of bread have
been used. Press the bread together and cut down through all the slices
of bread, making sandwiches about three-fourths of an inch thick, the
width of the slice and five layers high.
SARDJNE SANDWICHES
Mrs. G. E. Seybolt.
2 cans sardines salt and pepper to taste
tiny pieces of lettuce or few drops lemon juice
Take sardines and throw into hot water, having first drained off the
oil. A few minutes will free the sardines from grease. Dry in a cloth;
scrape off the skin and reduce to a paste, add salt, pepper and tiny pieces
of lettuce, which adds to the flavor. Spread between thin slices of bread.
Or chop sardines iine and squeeze over them a few drops of lemon
juice. Spread on bread or cold biscuit.
ADDITIONAL RECIPES
90
CAKE
All ingredients should be properly prepared before commencing to
mix any of them.
Eggs beat up much lighter and sooner by being placed in a cold place
some time before using. Flour should always be sifted before using, and
cream of tartar or baking powder should be thoroughly mixed with the
flour; butter should be placed where it will become moderately soft, but
not melted.
Eggs should be well-beaten, whites and yokes separately. Always stir
the sugar and butter to a cream, then add the beaten yolks, the milk, the
beaten whites, and lastly the flour. If fruit is used, dredge with sifted
flour, and stir in gradually and thoroughly. Never stir cake after the
butter and sugar is creamed, but beat it down from the bottom up, and
over; this laps air into the cake batter and produces little air cells which
cause the dough to puff and swell when in contact with the heat. To as-
certain when cake is done, run a broom straw into the middle of it; if it
comes out clean and smooth, the cake will do to take out.
FROSTINGS— ICINGS— FILLINGS

Allow, for the white of one egg, one small teaoupful of powdered
sugar. Break the eggs and throw a small handful of the sugar on them
as soon as you commence beating; keep adding it at intervals until it is all
used up. The eggs must not be beaten until the sugar has been added this
way, which gives a smooth tender frosting, and one that will dry much
sooner than if made the old way. Add flavoring.
BOILED ICING
To white of one egg allow one small teacupful of sugar, and just water
enough to moisten well. Boil your sugar and water until the syrup spins
a thread, then beat slowly into well beaten whites of eggs, beating steadily
until all is thoroughly mixed and light. Add flavoring. Eor chocolate stir
your ground unsweetened chocolate into the boiled icing.
BOILED FROSTING
1 pint granulated sugar
3 tablespoons water
2 eggs (whites only)
Boil sugar and water until it spins threadlike when slowly dropped
from tip of spoon. Have the whites of eggs beaten stiff and pour hot
syrup over, beating hard all the time. Flavor with any preferred extract.
91
92 CAKE
ALMOND FROSTING
3 eggs 3 cups sugar
1 pound almonds
Blanch almonds, pound them in a mortar with a little sugar, till a

fine paste.
Beat eggs and fine white sugar to stiff icing, then add almond paste,
mixing thoroughly. Cover cake with thick coating of this and afterward
with plain icing.
MAPLE FROSTING
% cup maple syrup
2 tablespoons Karo com syrup
2 egg whites
Boil maple syrup and Karo corn syrup to 240 degrees P., or to the
soft ball stage. Pour in a fine stream on the whites of eggs, beating con-
stantly meanwhile; beat occasionally until cold. If the frosting does not
hold its shape, set the bowl in a double boiler (over boiling water) and keep
moving it from the bottom until it thickens perceptibly. Leave it rough
on cake.
TUTTI FRUITTI ICING

1 ounce chopped citron 1 ounce candied cherries
1 ounce seedless raisins 1 ounce candied pineapple
1 ounce blanched almonds
Mix with boiled icing.
BANANA FILLING
Cut fine the desired amount of bananas, mix thoroughly with sufficient
sugar to make paste that will spread well, and place between the layers.
Cover the cake with boiled icing, and if to be served soon, lay long pieces
of banana on top.
CARAMEL FILLING
1 cup brown sugar
% cup cream
1 tablespoon butter
Boil until it starts to string from spoon.-

CHOCOLATE FILLING
Mrs. Gibson.
1 eup sugar 3/4 cup milk
1 tablespoon butter 2/5 cake chocolate
pinch of salt
Boil together until it' thickens, stirring constantly.
CREAM FILLING
% cup hot water 1 egg white
1 cup powdered sugar 1/2 eup chopped walnuts
1 tablespoon grated coeoanut % cup raisins
Put water on sugar, let them simmer. Beat white of egg and mix with
syrup. When cold add nuts, raisins and coeoanut. Place between layers.
FIG FILLING FOR CAKE

1 cup chopped figs 1 cup sugar
% cup water
Place in double boiler and boil until thick.
Dates may be used in same way.
FRUIT FILLING
4 tablespoons citron 4 tablespoons raisins
% cup almonds ^4 pound figs
3 eggs % eup sugar

Beat the whites of eggs to stiff froth, add sugar. Then thoroughly
mix into this the whole of the chopped ingredients. Put between layers
of cake while it is hot.
FRUIT AND NUT FILLING

1 cup seeded raisins 1 eup chopped nuts
Make a boiled icing and add the chopped raisins and nuts. Save out
a few nuts to sprinkle over top of cake.
ORANGE FILLING
3 cups powdered sugar 1 orange
2 egg whites "
% lemon
Mix sugar with beaten whites of eggs, the juice and grated rind of
orange and juice of lemon, flavoring with orange extract. Spread between
layers. Ice top with boiled icing and decorate with sections of mandarin
oranges.
94 CAKE
SPONGE CAKE
Mrs. C. A. Gunn.
6 eggs, beaten separately 1/3 teaspoon cream of tartar
1% cups sugar pinch of salt
1% cups flour (after sifting) 1 lemon or orange
(juice and rind for flavoring)
SPONGE CAKE
Mrs. C. Sullivan.
3 eggs 1 cup sugar
1 tablespoon water 1 cup flour
Beat eggs very light, add sugar and beat. Add water, and flour with
baking powder sifted into it.
SPONGE CAKE
Mrs. N. E. Thompson.
3 eggs 1 cup flour
1 cup sugar % cup hot milk
1 teaspoon butter 2 teaspoons baking powder
Beat the eggs five minutes by the clock, add sugar one tablespoon at
a time and continue beating. Add the hot milk with the butter melted in
it. Sift flour three times; add baking powder at last sifting and use any
flavor desired.
This batter may seem too thin, but if receipe is foHowed strictly, a de-
licious cake will be the result.
VELVET SPONGE CAKE

Mrs. Peterson.
1% cups flour 4 eggs
1 cup sugar 1% teaspoons baking powder
% cup boUing water % lemon
>Beat yolks of eggs, add sugar, and beat fifteen minutes. Flavor with
vanilla and the juice and grated rind of half a lemon, pinch of salt. Add
two beaten whites, flour and baking powder just before the boiling water
and flavoring. Bake in pan one foot square. Cover with boiled icing, place
half nuts on top, and cut in squares.
PLAIN CAKE
Mrs. C. Sullivan.
3 cnps flour % cup butter
2 cups sugar 1 cup milk
3 eggs 3 teaspoons baking powder
Cream butter and eggs. Add the well beaten yolks and milk. Sift
flour three times, sifting baking powder the last time, and add. Lastly,
fold in the well beaten whites.
PLAIN CAKE
3 eggs y^ cup cream
1 cup sugar % cup water
3 teaspoons baking powder 1 teaspoon vanilla
1 tablespoon butter 3 cups sifted flour
Cream butter and sugar. Beat eggs separately. Add the yolks, then
milk and flour, baking powder sifted in flour, and whites of eggs.
Bake in one pan.
BLACK ANGEL CAKE

Mrs. G. H. Smith.
L
1 cap brown sugar 2 cups flour
% cup butter 3 eggs
% cup milk 2 scant teaspoons soda
IL
1/2 cup milk 1 cup grated chocolate
1/2 cup sugar 1 teaspoon vanilla
While this is warm, stir in first mixture.
APPLE SAUCE CAKE

Mrs. G. A. Gunn.
1 cup brown sugar 1 teaspoon soda
% cup butter V2 teaspoon cinnamon
or other shortening Yz teaspoon nutmeg
1 cup cold apple sauce 2 cups flour
1 cup chopped raisins
96 CAKE
BROWN STONE FRONT
Mrs. G. E. Seybolt.
Part I.
1 egg yolk 1 cup sugar
% cup milk 1 teaspoon vanilla

4 squares chocolate (unsweetened)
Grate chocolate, mix with milk and yolk of one egg and sugar, boil until
thick. When cool add vanilla.
Part II.
1 cup sugar 3 eggs

% cup butter 1/2 cup milk
2 cups flour 1 teaspoon soda
Cream butter and sugar, add the egg yolks well beaten, and milk. Then
add flour and soda. Mix in Part I, and, lastly, fold in well beaten white.
Bake in layers and put together with boiled icing.
BURNT LEATHER CAKE

Mrs. 0. M. Shuman.
1% cup sugar 3 eggs
% cup butter 1 cup water
2% cups flour 2 teaspoons baking powder
1 teaspoon vanilla
Bum syrup. One-half cup sugar stirred in a pan until it burns. Add
one half cup boiling water and boil until thick syrup.
Cream butter and sugar, add the yolks of eggs well beaten, water and
two cups of flour, sifted three times. Beat for five minutes, then add three
teaspoons of burnt syrup, baking powder stirred into one half cup of flower,
whites of eggs well beaten.
ICING
1 cup sugar white 1 egg
14 cup water
Boil sugar and water until it balls in water; pour over the stiffly beaten
white of egg, and color with burnt syrup.
COCOANUT CAKE
5 eggs y2 cup boiling water
3 cups sugar 2 cups flour
1 teaspoon baking powder 1 orange
1 cup grated cocoanut
Beat together until thick and light colored, the yolks of five eggs, whites
of three, and two cups of sugar. Add the grated rind and juice of orange;
then, in succession, boiling water and stiffly beaten whites of three eggs,
flour mixed with baking powder, and cocoanut. Make a boiled icing of
two whites of eggs, a heaping cup sugar, half cup water and juice of one
orange.
Bake in sheet about an inch thick, in moderate oven. When cool, spread
with jelly and cover with icing.
COFFEE CAKE
Mrs. C. A. Gunn.
butter, melted, size of an egg 2 cups flour (before sifting)
% cup sugar 3 teaspoons baking powder
2 eggs 1 teaspoon salt
1 cup milk
Sprinkle with sugar and cinnamon and bake twenty minutes.
COFFEE CAKE
Mrs. Peterson.
! 1 cup brown sugar 1/2 cup butter
t 1 cup molasses 4 cups flour
1 cup strong cold coffee 1 teaspoon soda

2 pounds raisins % pound citron
1 tablespoon cinnamon
J
1 teaspoon cloves
1 cup walnuts 2 eggs
Cream butter and sugar. Add coffee and molasses, then eggs well
beaten. Next fruit, spices and nute, and flour. Bake in one pan.
EGOLESS LOAF CAKE

3 cups flour 2 cups sugar
1 tablespoon baking powder % cup butter
2 cups milk lemon or vanilla extract
Cream sugar and butter. Sift together four times flour and baking^
ponder. Mix all together with milk. Flavor.
When cold, ice with Eggless Icing —1 cup sugar, five tablespoons milk.
Stir until it boils, then boil five minutes without stirring, and beat until
smooth and creamy.
98 CAKE
FEATHER CAKE
% cup butter 1 cup milk
2 cups sugar 3 cups flour
2 teaspoons baking powder 3 eggs
Cream butter and sugar. Add milk and yolks of eggs well beaten.
Sift flour three times, add baking powder last sifting. Add flour and lastly,
the well beaten whites.

Bake in three layers, put together with any good frosting or jelly.
ICE CREAM CAKE

Mrs. F. F. Van Bushirh.
Filling Cake
1 cup powdered sugar 1 cup powdered sugar
yolk 1 egg % cup butter
1 teaspoon vanilla whites 3 eggs
1 cup prepared flour
1 teaspoon lemon juice
Mix ingredients for filling well and place on ice.

For cake cream butter and sugar, add flour and well beaten whites and
lemon juice. Bake twenty minutes in two layers.
MAPLE SYRUP CAKE

Mrs. P. P. Herrich.
% cup shortening 2 teaspoons baking powder
1 cup sugar % teaspoon soda
1 cup maple syrup % cup hot water
2 eggs % cup ginger
2% cups flour % cup hot water
Beat shortening to a cream; beat in one half cup of sugar, eggs, well
beaten; then add alternately, flour, baking powder, soda and ginger sifted
together, and hot water.
Bake in a pan about thirty-five minutes. Use a pan about ten and one
half by seven inches. When cold, invert and cover the surface with maple
icing and decorate with halves of nut meats.
MARSHMALLOW CAKE
Bake angel cake in two layers. Make boiled icing of one large cup
sugar to whites of two small eggs. Cut marshmallows in halves and put
on coating of icing, then more icing. Flavor with two-thirds vanilla and
one-third almond.
NUT CAKE
100 CAKE
WHITE MOUNTAIN CAKE
2 cups sugar 21/2 cups flour
% cup butter 2 tablespoons baking powder
1 cup milk 4 eggs
Cream sugar and butter. Add milk, flour and baking powder. Have
whites of eggs well beaten and fold in batter.
Bake in layers or loaf. A little more flour is used for loaf.
For hut cake add one and a half cup chopped nuts to loaf cake batter
and bake slow in oven.
CINGERBREAD
Mrs. 0. M. Shuman.
2 cups molasses 3% cups flour
1 eup butter 1 cup boiling water
3 eggs 2 teaspoons ginger
1 teaspoon cinnamon 1 teaspoon cloves
3 teaspoons soda (heaping)
Cream butter, add well beaten eggs, molases and spices — dissolve soda
in water and add — stir in flour.
Bake in one pan.
MOLASSES CAKE
Mrs. Barre.
1 egg % eup molasses
1/2 cup sugar 1 teaspoon soda
% eup butter 1 tablespoon cinnamon
% cup cold tea 1 cup flour
pinch salt
Bake in shallow pan.
MOLASSES CAKE
Mrs. C. Sullivan.
1 cup butter % cup molasses
1 cup sugar 1 cup mUk
1 egg 3 cups flour
21/2 teaspoons baking powder
Cream sugar and butter; add beaten egg, molasses and milk; stir in
flour sifted with baking powder. Bake twenty minutes.
Baked in layers and filled with boiled icing is very delicious.

WAR CAKE
2 cups brown sugar 1 heaping teaspoon soda
2 cups water 1 heaping teaspoon salt
2 tablespoons cocoanut oil 1 level teaspoon cloves
or any melted shortening 1 level teaspoon cinnamon
2 cups raisins 1 level teaspoon nutmeg
3 cups flour
Boil sugar, water, shortening and raisins together for five minutes.
When cool add flour, salt, soda and spices, sifted together. Bake in sheet
in moderate oven.
FRUIT CAKE
Mrs. 0. M. Shuman
12 eggs 1 pint sherry
4 pounds raisins (whole) 1 bottle vanilla
4 pounds currants 1 tablespoon mace
1 pound citron 1 tablespoon cinnamon
1 pound sugar 1 tablespoon cloves
1 pound butter 3 nutmegs
1 pint molasses 1 pound flour
1 pint brandy
Cream butter and sugar, add spices and yolks of eggs, well beaten, and,
molasses. Stir in flour and whites of eggs, well beaten, alternately.
Just before adding fruit and brandy, take out enough batter to cover
top of cakes. Use extra flour to flour fruit thoroly, before adding to batter.
Add brandy and sherry and bake in two pans for three hours, in
moderate oven.
FRUIT AND NUT CAKE

Yz cup butter 1 cup milk
1 cup sugar 1 cup raisins (seeded)
1 cup nuts 1 cup currants
% cup citron 2 teaspoons baking powder

3 eggs flour
Cream butter and sugar. Add well beaten eggs and milk. Chop nuts
and citron; flour fruit before adding to mixture. Flour enough to make
thick batter. Bake in slow oven.
102 CAKE
AUNT LIZZIE'S SPICE CAKE
ENGLISH DIlOP CAKES

Mrs. C. A. Gunn.
1 cup sugar 2 cups flour (before sifting)
% cup butter 2 teaspoons baking powder
2 eggs flavoring
Drop from teaspoon into pans. A walnut on top of each drop cake
is a pleasing addition.
EGG KISSES
Mrs. W. A. R. Tenny.
8 eggs, whites 1 pound granulated sugar
Beat egg whites very light, add sugar; mix quickly, and bake from
thirty to forty minutes in very moderate oven. Before mixing the kisses,
place paper (not buttered) on a pan turned upside down. Drop the mix-
ture in spoonfuls, placed well apart. When baked, slip paper off pan on
to table, slip knife under kisses and take at once off paper. These are fine
filled with whipped cream, prepared as for Charlotte Russe.
TEA CAKES
Mrs. G. H. Smith.
1 cup sugar % cup milk
1 cup flour 4 tablespoons melted butter
1 teaspoon baking powder 3 eggs
vanilla
ADDITIONAL RECIPES
104
COOKIES
PLAIN COOKIES
1 cup butter 1 orange
2 cups sugar 2 teaspoons baking powder
3 eggs flour enough to roll
Cream butter and sugar; add eggs well beaten, juice of orange, bak-
ing powder and enough flour to roll out nicely. Bake in moderate oven.
CHOCOLATE COOKIES
Mrs. C. W. Edmunds.
1 cup light brown sugar II/2 cups flour
V2 cup shortening 2 squares chocolate
1 egg i'2 cup walnuts
% cup milk vanilla
1 heaping teaspoon baking powder
Beat the egg; add the sugar and melted or soft shortening; cream
throughly; add the milk; sift flour and baking powder, add slowly; stir
in the melted chocolate, walnuts and vanilla. Drop for small cookies.
FROSTING
2 cups sugar 1 tablespoon butter
1 cup milk 2 squares chocolate
Make like fudge, being careful not to cook too much.
CHOCOLATE MACAROONS
Mrs. C. H. Smith.
butter size of an egg 2 eggs
2 ounces Baker's chocolate 1 teaspoon vanilla
1 cup sugar 1 cup flour

Melt butter, stir in grated chocolate until smooth. Add sugar, eggs
not beaten, vanilla, flour, baking powder. Flour board and fingers; form
dough into little balls and bake in greased pans, leaving room to spread;
bake slowly.
COCOANUT DROP COOKIES

] % cups flour % cup sugar
1 rounded teaspoan baking powder % cup grated cocoajiut (dry)
1 egg grated lemon rind
1/2 cup sweet cream
105
106 COOKIES
Sift together flour and baking powder. Beat egg and sugar until
light; add grated coeoanut and a little lemon rind, then alternately flour
and cream. Drop in little pats on buttered pans, dusted with flour, allow-
ing room to spread. Sprinkle a little grated cocoajiut over each cake and
bake in a moderate oven.
COCOANUT MACAROONS
3 eggs 3 cups shredded coooanut (dry)
1 cup granulated sugar 2 teaspoons vanilla
To the unbeaten whites of the three eggs add sugar and beat until
thick and light; add coeoanut and vanilla. Drop from end of oven until
firm. Cheap and delicious.
EGOLESS FIG COOKIES

Mrs. C. W. Edmunds.
1 cup sugar 6 level teaspoons baking powder
% cup shortening 1 teaspoon nutmeg
1 cup figs 1 teaspoon salt
Yz cnp milk 2 cups flour
Cream the sugar, shortening and the figs, which have been put through
a food chopper; add the milk slowly, then the nutmeg and the salt; sift
together baking powder and flour and add. Roll a quarter of an inch
thick. Bake in a hot oven from twelve to fifteen minutes.
FRUIT COOKIES
Mrs. Peterson.
3 eggs 1 teaspoon cloves
1% cups sugar 1 teaspoon allspice
1 cup butter 1 teaspoon cinnamon
1 large cup raisins flour enough to roll
(stoned and chopped)
Mix ingredients in order named. Bake in moderate oven.
ENGUSH GINGER SNAPS

Mrs. Agatha Cook.
1 cup butter 1 teaspoon hot water
or 1/2 butter, 1/2 lard 3 level teaspoons ginger
11/2 cups granulated sugar y^ teaspoon cinnamon
1% cups molasses flour to roll
% teaspoon soda
Cream the butter; beat in the sugar, then the molasses. Stir in a
little flour, then add the soda dissolved in the hot water with the rest o^
the flour, being careful to keep the dough from getting too stiff. Maks
of a consistency to allow you to shape it with floured hands into small
baJls the size of a walnut. Place on greased baking sheet about two
inches apart to allow for spreading. Flatten out slightly and bake in
moderate oven.
RHODE ISLAND GINGER SNAPS

Mrs. S. E. Kennedy.
1 cup molasses 1 teaspoan ginger
2 teaspoons butter 1 teaspoon saleratus
1 tablespoon hot water flour
BoU the molasses, add butter, ginger and saleratus. Dissolve the
saleratus in tablespoon hot water and put into molasses while boiling. Stir
in the flour when it is hot, roU thin and bake quickly.
HERMITS
1% cups sugar % teaspoon oinnanon
1 cup butter 1 cup sour milk
3 eggs 1 cup chopped raisins
V^ teaspoon cloves 1 cup currants

1/2 teaspoon nutmeg 1 teaspoon soda
2 cups flour 1 teaspoon salt
Mix soda and flour,add other dry ingredients and sift; add butter,
eggs slightly beaten and milk. Mold in enough more flour to roU out.
LEMON COOKIES
Mrs. G. W. Wright.
1 cup butter and lard mixed % cup milk

2 cups sugar 3 teaspoons baking powder
2 eggs 2 teaspoon lemon extract
flour (about 2 cups)
Cream butter and sugar; add eggs well beaten and milk; add flour
and baking powder sifted together, and extract. Use flour enough to
make stiff, roll thin, cut out and bake.

108 COOKIES
MARSHMALLOW MARGUERITES
thin unsweetened crackers
1 small box marshmallows
Take any variety of thin, unsweetened cracker, spread lightly with

butter and set in a baking pan; on the center of each cracker put a
marshmallow with a bit of butter above (the butter may be omitted). Put
the pan into a hot oven untU the marshmallow is softened and browned
a little, then serve at once.
NUT CdOKIES
1 tablespoo.a butter 1 teaspoon baking powder
1/2 cup sugar pinch of salt
2 eggs 4 tablespoons milk
1 cup flour 1 cup ground hickory nuts
vanilla
Cream butter and sugar; add eggs, flour, baking powder, salt, nulk
and nuts flavor with vanilla. Drop a teaspoonf ul on buttered pans about
;
two inches apart; if too thick, add a little more mUk.
OATMEAL COOKIES
Quaker Oats Co.
1 cup sugar 1 teaspoon vanilla
2 eggs 21/2 cups uncooked Quaker Oats
2 teaspoons baking powder 1 tablespoon butter
Cream butter and sugar. Add yolks of eggs. Add Quaker Oats, to
which baking powder has been added, and add vanUla. Beat whites of
eggs stiff and add last. Drop on buttered tins with a teaspoon, but very
few on each tin as they spread. Makes about sixty-five cookies.
ORANGE COOKIES
% cup butter 2 cups flour
1 cup granulated sugar 4 level teaspoons baking powder
1 orange 1 egg
Cream the butter, add the sugar gradually and grated rind of orange,
add without separating yolk and white, one fourth cup of orange juice and
flour and baking powder sifted together. A little more flour may be
needed to roll into a sheet, cut into squares, set in baking pan, dredge with
granulated sugar and bake in a moderate oven.
PEANUT COOKJES
Mrs. C. W. Edmunds.
2 tablespoons butter 1 teaspoon baking powder
% cup sugar 14 teaspoon salt
1 egg 21/2 tablespoons milk
% eup flour % cup chopped peanuts
% teaspoon lemon juice
Cream the butter, add sugar gradually; add well beaten egg. Mix-
and sift baking powder, salt and flour; then add milk, peanuts, and lemon
juice. Drop on buttered sheets an inch apart. Bake twelve to fifteen
minutes in a slow oven.
PEANUT COOKIES
1/2 cup butter 2 cups flour
1 cup sugar 2 teaspoons baking powder
2 eggs % teaspoon salt
4 tablespoons milk 1V2 cups ground peanuts
Cream butter; mix well with sugar; add eggs and milk; then flour,
baking powder and salt sifted together. Add nuts and flavoring. Bake
in little drop cakes.
ROCKS
11/2 cups brown sugar 21/2 cups flour
1 scant cup butter 1 level teaspoon soda
3 eggs 14 cup hot water
1 cup raisins 1 cup nuts
Mix sugar and butter, add eggs, flour, soda dissolved in hot water,
raisins and nuts; flavor; drop off the spoon' on to buttered tins.
SAND TARTS
% cup butter 2 teaspoons baking powder
1 cup sugar white 1 egg
1 egg blanched almonds or pUi nuts
1% cups flour 1 tablespoon sugar

14 teaspoon cinnamon
Cream the butter, add sugar gradually and egg well beaten ; then flour
mixed and sifted with baking powder. Chill, toss on floured board and
roll one eighth of an inch thick. Shape with a doughnut cutter. Brush
over with white of egg and sprinkle with sugar mixed with cinnamon.
Split nuts and arrange three halves on each at equal distances. Place
on buttered sheet and bake eight minutes in slow oven.
110 COOKIES
SOUR CREAM COOKIES
Mrs. C. A. Gunn.
2 cups sugar 1 teaspoon soda
1 cup sour cream 1 cup sour cream
Sour the cream by adding one tablespoon vinegar to each cup of

cream. Mis soft; roll thin; sift granulated sugar over and roll gently in.
Cut and bake.
SUGAR COOKIES
Mrs. S. J. Kennerly.
2 cups sugar 1 scant teaspoon baking powder
% cup butter 4 eggs
Vg cup sweet milk flour enough to roll
Beat eggs very light, add sugar, beat again, add butter melted anB
sweet mUk. Have flour and baking powder in bowl, pour the above mix-
ture in the middle and mix in gradually with a spoon. Eoll on a well
floured cloth until very thin, sprinkle with granulated sugar, pass roller
over lightly and cut. Bake in a moderately quick oven.
ILLA WAFERS
ADDITIONAL RECIPES
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111
PASTRY
GENERAL DIRECTIONS
Great care is requisite in heating an oven for pastry. If you can hold
your hand in the oven while you count twenty, the heat is just right, and
should be kept that way whUe the pastry is in. This heat will bake to a
light brown, and will give the pastry a fresh flaky appearance. If the heat
abates, the lower crust will become heavy, and the upper crust will fall in.
Pie crust can be kept in a tightly covered dish in the ice chest for some days,
and thus a fresh pie every day can be made without much trouble.
In baking custard, pumpkin or lemon pies, partly bake the crust first
so that it will not absorb the filling.
Stewed fruits should be cold when put in the pie, or the crust will
become sodden.
PLAIN PIE CRUST

2-1/2 cups sifted flour 1/2 teaspoon salt
% cup butter 1 large teaspoon baking powder
% cup lard % cup cold water
Rub the shortening into the flour, sifted with baking powder and salt,
and mix with water. Mix as little as possible and handle very lightly.
FINE PUFF PASTE

1 quart sifted flour 1 cup butter
2 teaspoons baking powder 1 cup lard
1 teaspoon salt 1/2 cup ice water
white 1 egg
Mix baking powder and salt with sifted flour and then sift again.
Have ready butter and lard, hard and cold; rub the lard smoothly into the
flour, and add ice water with which the white of an egg has been mixed,
and make a very stiff dough. Roll into a thin sheet and spread on it one
fourth the butter, dusting it with flour; roll up like a scroll, double the ends
over to meet, flatten and roll again. Repeat this until all the butter is used.
Put in an earthern dish and set in a cold place for an hour or more before
making the pies.
PATTIES
Roll out puff paste thin and cut with a biscuit cutter. Cut center
out of two of every three, put the two rings on the third and bake at
once. If the cutters are dipped in hot water, it will make the patties rise
higher in baking. This recipe may be used for either patties or tarts.
112
THE MANILA COOK BOOK U3
APPLE PIE
1 can apples uinnamon
2 tablespoons sugar butter
One can of apples for two pies. Slice into lower crust, sprinkle a
tablespoon of sugar over each, a little cinnamon and some slices of butter,
a very little juice. Cover with upper crust and bake.
APPLE CUSTARD PIE— No. 1
3 cups milk 2 cups thick stewed apple

4 eggs nutmeg or cinnamon
1 cup sugar
Strain thick stewed apples through a colander, add sugar. Beat yolks
lightly and mix with apple; flavor with nutmeg or cinnamon. Beat into
this the mUk, and lastly the well beaten whites. Bake with one crust and
let that bake before putting in the filling.
APPLE CUSTARD PIE— No. 2

4 eggs sugar to taste
1 quart milk seasoning to taste
apples
Lay a crust on your pie plates, slice apples thin, and half fill plates;
pour over them a custard made from eggs and mUk, sweetened and seasoned
to taste.
APRICOT MERINGjUE PIE

White Mouse Gook Book.
1 can apricots 1 egg
% cup sugar 1 tablespoon sugar
A canned apricot meringue pie is made by cutting the apricots fine

and mixing them with half a cup of sugar and the beaten yolk of an egg;
fill the crust and bake. Take from the oven; let stand a few minutes,
cover with meringue made from white of egg and one tablespoon of sugar;
bake in a slow oven until golden brown. Can be made into a tart by omit-
ting meringue and adding crisscross strips of pastry when the pie is first
put into the oven.
BANANA PIE
Mrs. W. J. Scott.
3 eggs 3 tablespoons flour

1 cup sugar 1 pint milk
1 tablespoon butter vanilla
2 bananas 3 tablespoons sugar

114 PASTRY
Put milk into vessel to boU. Mix egg yolks, cup of sugar, butter and
flour; beat mixture well and add to boiling milk. Cook until real thick.
Set off to cool and flavor with vanilla. Make a rich crust and bake. Then
slice bananas in the crust and pour custard over them. Beat the egg whites
untU stiff with three tablespoons sugar. Spread on the pie and brown.
CHOCOLATE PIE^No. 1
Mrs. Gha/rles E. Gordon.

1 pint milk 2 eggs
1 cup sugar Yi oup chocolate, melted
1 heaping teaspoon cornstarch
Mix sugar, cornstarch, egg yolks and chocolate and stir into boiling
milk. Beat white for meringue. Bake in half set pie crust.
CHOCOLATE PIE—No. 2
1 egg chocolate
sugar custard pie
Put some grated chocolate into basin and pla«e on back of stove, let
it melt but do not add any water. Beat egg with some sugar in it; when
melted spread this over custard pie. Lovers of chocolate will like this.
COCOANUT PIE
1 pint milk meringue
1 greated cocoanut 3 tablespoons sugar
3 eggs yolks white 3 eggs
1 cup sugar
Mix cocoanut with well beaten yolks and cup of sugar; stir in the
pan even full and bake. Put over top mering-ue made of
milk, filling the
whites of eggs and three tablespoons sugar. Brown quickly.
MOCK CREAM PIE

3 eggs pinch salt
1 pint milk small piece butter
1 cup sugar nutmeg
3 tablespoons flour
Beat sugar, flour and egg yolks together. After the milk has come to
a boil add the mixture, salt and butter. After it has cooled, place in baked
crust and sprinkle over it a little nutmeg. Place meringue over top and
brown in oven.
CUSTARD PIE
White House Cook Booh.
4 eggs nutmeg or vanilla
4 tablespoons sugar 1 quart milk
pinch salt
Beat together until very light egg yolks and sugar; flavor with nutmeg
or vanilla; then add beaten whites, salt and, lastly, a quart of milk; mis
well and pour into tins lined with paste. Bake until firm.
LEMON PIE
Mrs. Peterson.
1 small cup sugar 1 lemon
2 tablespoons flour 4 eggs
1 small tablespoon butter pinch of salt
1 cup hot water 4 tablespoons sugar
Mix together sugar, butter, flour, juice and one half grated yellow rind
of lemon, egg yolks, salt and hot water; cook until thick. Put in baked
crust; cover with whites of eggs beaten stiff with four tablespoons sugar.
Brown quickly and serve cold.
MANGO PIE^No. 1
Mrs. J. S. Day.
3 mangoes, rather green 1 teaspoon vinegar

4 tablespoons sugar 1 teaspoon spices
2 tablespoons flour 1 teaspoon butter
Pare and slice fine mangoes, add sugar, flour, vinegar, spices and butter.
Bake with two crusts.
MANGO PIE— No. 2

8 green mangoes spice
iy2 cups sugar (or more)
Peel and boil mangoes until tender; pour off water; slice mango from
seed. Mix with plenty of sugar, at least a cup and a half; add spice and
fill into crust; cover and bake.
MINCE PIE
Mrs. W. S. Harris.
1 can Heinz mince meat %, box raisins

Yz can S & W apples % pound citron
MINCE PIE A LA MODE

Serve mince pie with vanilla ice cream on top of each piece.
116 PASTRY
PINEAPPLE PIE
1 cup sugar 5 eggs
% cup butter 1 pineapple
1 cup cream
Beat butter and sugar to a cream; add beaten yolks, tben grated pine-
apple and cream, and lastly the beaten whites whipped in lightly. Bake
with under crust only.
PRUNE MERINGUE PIE

% pound prunes 1 tablespoon lemon juice
% cup sugar white 2 eggs
cinnamon
Soak, stew and stone prunes. Sweeten and flavor with lemon juice;
add a little cinnamon. Line the pan with good paste, fill with prunes and
bake until done. Draw the pie to the mouth of the oven and spread with a
meringue made with well beaten white of eggs and one spoon of sugar.
Brown.
PUMPKIN PIE— No. 1
Mrs. Momer Stuntz.
1 egg % pint rich milk

% cup sugar salt
2 tablespoons stewed pump- cinnamon or nutmeg

kin
Stew pumpkin, cut into small pieces, in half pint of water, and when
soft mash fine with potato masher; let the water dry away, watching closely
to prevent scorching or burning. For each pie take one well beaten egg,
half cup sugar, two tablespoons pumpkin, half pint rich milk, little salt;
stir well together, and season with nutmeg or cinnamon; bake with under
crust in hot oven. Some steam pumpkin instead of stewing.
PUMPKIN PIE—No. 2
Mrs. Charles S. Smith.
1 cup pumpkin or squash 2 eggs
% cup sugar 1 large teaspoon flour
1 tablespoon molasses pinch salt
2 cups milk 1 teaspoon cinnamon.
Mix well pumpkin or squash with sugar, molasses, beaten eggs, flour,
salt, cinnamon and about two cups of milk; place in crust and bake.
THE MANILA. COOK BOOK 117
RAISIN PIE
1 cup seeded raisins 1 cup water
1 cup sugar juice V^ lemon
1 tablespoon cornstarch pinch salt
Boil all together five minutes; put in crust and bake.
VINEGAR PIE
1 egg 1 tablespoon sharp vinegar
1 heaping tablespoon flour 1 teacup cold water
1 teacup sugar nutmeg
Beat well together egg, flour and sugar; add vinegar and water; flavor
with nutmeg and bake with two crusts.
ADDITIONAL RECIPES
118
—
PUDDINGS and DESSERTS

COMMON BATTER
For boiled puddings, fritter^ etc., 1 tablespoon melted butter
1 cup milk 1 cup flour
% teaspoon salt 1 teaspoon baking powder
2 eggs
Mix in very smooth batter, a little thicker than batter cakes.
AN<1EL PUDDING
Mrs. C. H. Smith,
y^^ cup butter 2 tablespoons com starch
y^ cup flour 1 tablespoon butter
1 cup scalded milk 1 cup boiling water
2 eggs 1/2 cup jelly or jam
Vi cup bread crumbs % cup sugar
Cream butter and flour, stir into scalded milk. Cook until mixture
boils. Beat eggs and sugar lightly and when well mixed add to the first
mixture. To this add sifted bread crumbs, and flavor with any desired ex-
tract. Bake in well buttered patty pans. This is sufficient for five per-
sons. Bake until the mixture is well set and browned.
Place on serving
dish, dust with powdered sugar, and serve with royal sauce as follows:
Mix corn starch and butter, add gradually boiling water and jeUy, or jam,
and a little lemon juice if desired. If you use jam and the seeds are ob-
jectionable, strain before serving.
BAKED APPLE DUMPUNGS

Make a rich, short biscuit Take piece of dough, roU out thin
dough.
as pie crust. Put dough four quarters of an apple ; sprinkle
in each piece of
on a spoonful of sugar, a pinch of cinnamon turn in the ends of the dough
;
over the apple and lap tight. Lay dumplings on dripping pan, well but-
tered, the smooth side up. When the pans are filled, put small piece of
butter on top of each; sprinkle over a large handful of sugar; turn in
cupful of boiling water; then place in moderate oven for three-quarters
of an hour. Baste with liquor once while baking. Serve with hard sauce.
120 PUDINGS AND DESSEETS
Place canned apples -with their juice or partly cooked fresh apples in
baking pan. Sprinkle with cinnamon, sugar, and dot with butter. Make
cake batter; pour over apples and bake half an hour. Serve with any
desired sauce.
APPLE PUFF
Mrs. Ben. F. Wright.
1 cup sugar 1 can apples

1 tablespoon butter cinnamon or
1 cup milk nutmeg or
2 teaspoons baking powder sliced lemon
flour for stiff batter
Canned apples are good for this. Put them over the fire in a pudding
dish, and wash, sweeten and flavor to taste. Cinnamon, nutmeg or sliced
lemon are good. Let them cook while the oven heats, and while you are
getting together sugar, butter, milk, enough flour to make a nice, ordinary
cake batter, and lastly the baking powder. Be sure the apples have quite
an amount of juice. Spread the batter over the boiling apple sauce. Bake
and serve with any kind of pudding sauce.
BACHELOR'S PUDDING
Mrs. Ryan.
1 pound stale bread 1% cups sugar

% pound beef suet 1 lemon
2 large apples 4 eggs
2 teaspoons baking powder
Take grated stale bread, suet chopped fine, apples cut fine, baking
powder, sugar, the juice and grated rind of lemon, and well beaten eggs;
mix well, adding eggs last. BoU four hours in a well buttered and sugared
bowl.
BANANA PUDDING
Mrs. G. Sullwan.
stale cake thin boiled custard
sliced bananas
Cut cake in thin slices and line a dish with slices. Cover the cake with
bananas sliced very thin. Over this pour a cupful of thin, boiled custard.
Make another layer of cake, banana and custard. Set away to cool.
BREAD PUDDING
1 pint bread crumbs 2 lemons
1 quart milk % cup cocoanut
butter size of egg whites 2 eggs
yolks 2 eggs tart jelly
salt and nutmeg

Soak bread crumbs until soft, add other ingredients and bake one hour.
Serve with tart jelly on top.
The grated rind of lemons and cocoanut added to the above is very de-
licious. Frost top with meringue of whites of eggs, sprinkle with cocoanut
and brown.
COTTAGE PUDDING
1 cup sugar 2 cups flour
2 tablespoons butter 2 teaspoons baking powder
1 egg lemon or nutmeg
1 cup milk
Mix ingredients ; bake in small dripping pan and serve hot with creamy
sauce. Fruit added to the above is very nice.
BOILED FIG PUDDING

Mrs. Ryan.
1 pound figs % pound beef suet
1 pound bread crumbs 4 eggs
1 cup sugar 1 lemon
Have figs and suet chopped fine and bread crumbs grated, add eggs,
sugar, the juice and rind of lemon; mix well, adding eggs last. Place in
a well buttered and sugared bowl and tie in a pudding bag. Boil four
hours. Do not permit water to get into bowl.
MOCHA PUDDING
Mrs. G. E. Seyholt.
1 cup coffee 6 eggs
1 pint milk 6 tablespoons sugar
Ys teaspoon salt
Put strong, clear coffee with milk in double boiler. Beat yolks of
eggs, sugar and salt. Mix well, then add milk. Turn back into boiler and
stir ten minutes, till thick like cream. Cool quickly.
ORANGE PUDDING
3 large oranges % teaspoon salt
1% cups sugar 1 pint boiling milk

2 eggs 1 tablespoon com starch
122 PUDINGS AND DESSERTS
Peel the oranges; cut in thin slices, removing the seeds. Pît in a pud-
ding dish and sprinkle over one cup of sugar. Beat egg yolks with corn
starch and two tablespoons of sugar; add salt and stir into boUing milk.
When it thickens remove from the Are and when cold spread over oranges.
Beat the whites of the eggs with two heaping tablespoons of sugar and
put over pudding. Serve cold.
ORANGE SHORTCAKE
Mrs. Bader.
2 cups flour 3 tablespoons butter or lard

% cup sugar 1/3 cup plus 1 tablespoon milk
3 teaspoons baking powder nutmeg
1 ^gg
Mix dry ingredients and sift well; work in shortening with fingers, egg
well beaten and mUk. Bake in layer cake pan; split, spread with butter
and cover with oranges which have been cut in small pieces and have stood
an hour with plenty of sugar. Serve with orange sauce. The "dalanghita"
is the best orange.
RICE SNOWBALLS
Mrs. W. W. Barre.
boiled rice 1 pint of milk

3 eggs 1 teaspoon corn starch
lemon flavoring
BoU rice and mould in a cup uutU cold. Make a custard of eggs, milk
and cornstarch. Flavor with lemon. When cold pour over rice balls half
an hour before using.
STEAM PUDDING
Mrs. George W. Dunlap.
2 cups grated raw potato 1 cup walnuts
1 teaspoon soda 1 tablespoon butter (heaping)
1 cup sugar 1 teaspoon cinnamon
1 cup flour 1/2 teaspoon cloves
1 cup raisins 1 nutmeg, grated
Grate potato and add soda; let stand a few minutes. Mix other in-
gredients and add. Steam three hours and serve with cocoanut sauce.
THE MAN ILA COOKBOOK 123
STEAMED PUFFS
Mra. C. E. Smith.
Puffs Sauce
Yz cup sngar 1 cup fruit juice
2 eggs 2 teaspoons corn starch
% cup butter 1/2 cup sugar
% cup milk 1 teaspoon butter
flour
Take sugar, milk, baking powder and enough flour tO'
eggs, butter,
make Grease as many cups as you desire puffs. Fill each
thick batter.
one about one quarter full; add any desired fruit; put in another spoonful
batter; steam forty-five minutes. Serve hot with any good pudding sauce,
—
or a sauce made from fruit juice as follows: fruit juice, corn starch,
sugar and butter.
STRAWBERRY SHORTCAKE
Miss E. J. Hannan.
1 box Baguio strawberries 1 tablespoon sugar
1 pint flour % tablespoon butter
1 teaspoon salt cold milk
1 heaping teaspoon baking powder
Select firm clean berries. Wash in boiled or distilled water. Place
in colander and deluge with boiling water quickly, turn out on platter or
flat dish, mash, sweeten to taste and put on ice. Add salt, baking powder
and sugar to flour, mix throughly, rub in butter and wet to a soft dough
with cold milk. EoU out like biscuit; spread lightly with butter; fold once;
bake; unfold; and spread mashed berries between layers and on top.
SUET PUDDING
Mrs. C. Sullivan.
1 cup suet, chopped 2 cups graham flour
1 cup molasses 1 cup wheat flour
1 cup milk 1 teaspoon baking powder
1 cup raisins seeded
Mix ingredients; steam three hours.
GULAMAN OR FRUIT JELLY

is found in the native markets.
Filipino gelatine, called "gulaman", It
is prepared and makes delicious jelly. "Wash carefully after break-
easily
ing into small pieces. To one cup gulaman take three cups water. BoU
ten minutes, strain through cloth and add sugar and fruit juice. By adding
the juice of tomatoes and a little salt, a jelly which is nice for salads or
for garnishings may be made, as it cuts easily into any shape desired.
It also makes a good custard by adding sugar, milk, eggs and flavor-
ing. Whipped cream may be served with "gulaman" or any sweet sauce
desired.
APPLE FLOAT
Mrs. G. A. Miller.
4 eggs 2 grated apples
4 tablespoons sugar custard
Beat the whites of eggs until very light. Add powdered sugar and
beat until fine and dry. Into this grate two apples, beating carefully un-
til the meringue wiU hold no more apples. Spread this over a soft enstard
or whipped cream and serve at once.
APRICOT DELICATE PUDDING

Mrs. C. H.
Pudding Sauce
1 cup apricot juice 2 cups milk
1 cup water yolks 4 eggs
% cup sugar 3 tablespoons sugar
3 tablespoons corn starch flavor to taste
4 eggs (whites)
One cup of any kind of —
fruit juice either apricots, peaches, oranges,
cherries, —
one cup of water, one cup sugar (more according to fruit) place ;
on stove, and when hot, add corn starch dissolved in cold water. Stir until
entirely cooked. Add a pinch of salt. Add stiff froth of whites of eggs;
stir up well from the bottom, place on back of stove and turn over and
over to make the whites of the eggs a little solid. Put some of this mixture
in the mould then a layer of the solid fruit and so on until the mixture is
used. Place on ice. Serve with yellow sauce, made of mUk, eggs yolks,
sugar and flavoring to taste.
BANANA CUSTARD
Mrs. G. E. Seybolt.
4 ripe bananas lemon flavoring
1 pint cold custard whipped cream
Wash very ripe bananas; rub through a sieve; add to a pint of cold
custard,and flavor with lemon. Serve in glasses with a tablespoon of
whipped cream on top of each.
CAKE CUSTARD
3 cups custard 2 tablespoons peach jelly
6 sponge cakes or marmalade
whipped cream
Make a sweet boiled custard, about three cupfuls.
While this is hot
stir into it sponge cakes broken up very small, and jelly or marmalade.
Beat hard and when cool set on the ice to get very cold. When ready to
serve, heap on top of each dish a tablespoon of whipped cream, and in the
center of the cream put a very little of the peach jelly.
THE M ANILA COOK BOOK 125
CARAMEL CUSTARD
Mrs. C. E. Smith.
4 eggs V/z cups milk
8 tablespoons sugar 1 teaspoon vanilla
Beat eggs thoroughly; add four tablespoons of sugar, milk, and va-
nilla. Make custard. Make a caramel of four tablespoons sugar browned.
Have ready little tin moulds and put in each one teaspoon of hot caramel;
turn quickly in your fingers so as to coat the sides of the mould with caramel
as evenly as possible. Then fill the moulds about three-fourths full of the
above custard, place them in a pan of hot water, and bake in the oven until
the custard is set. Turn out of the moulds while wann, and serve cold.
CHARLOTTE RUSSE
Mrs. Stafford.
1 ounce gelatine 2 cups orange Juice
Yz cup cold water 4 eggs
1 cup sugar lady fingers
% cup lemon juice
Soak gelatine in cold water half an hour. Make syrup of sugar, lemon
and orange juice. Turn slowly into the beaten egg yolks; beat aU the
time. Put into double boiler and cook until thick. Add dissolved gelatine,
strain and beat until cold. Add whites of eggs beaten to a stiff froth.
In place of orange any flavor may be used. Line a mould with lady fingers,
pour in the mixture and put on the ice to harden.
MOCK CHARLOTTE
Mrs. G. A. Miller.
Custard
Yz pint boiling water % pint milk

1 cup sugar yolks 2 eggs
1 teaspoon vanilla 2 teaspoons sugar

3 tablespoons com starch vanilla
white 4 eggs
Take boiling water, sugar and vanilla, thicken with moistened corn
starch. Pour this over the beaten whites of four eggs. Set on ice.
—
For the custard: Take milk, yolks of eggs, sugar and vanilla. Pour
the boiling milk gradually over the eggs, bring to a boil, but remove imme-
diately from the fire to prevent curdling.
COCOANUT CUSTARD
3 eggs 1 tablespoon flour
1 cup sugar 2 cocoanuts

Mrs eggs, sugar and flour. To this add one pint of eocoanut milk,
obtained by grating, washing and squeezing well the meat of cocoanuts.
Bake either in crust or in pudding dish without crust.
COCOANUT-MEAT DULCE
A Filipino Friend.
3 coeoanuts 4 pounds brown sugar
To the grated meat of coeoanuts add dark sugar and when dissolved
cook until it is a thick preserve.
COCOANUT PUDDING
Mrs. W. W. Barre.
1 cocoanut 1 teaspoon vanilla
Yz cup cocoanut milk % oup sugar

yolks 3 eggs whites 2 eggs
2 cups sugar
Fresh cocoanut, grated, cocoanut milk mixed with it to make juice.
Add beaten egg yoLks, sugar and vanilla. Mis and bake ten or fifteen
minutes. Boil sugar and a little water until it threads, add to the beaten
whites of eggs and spread over pudding. Put in oven and brown. Make
in morning for evening dinner.
COCOANUT PUDDING
4 tablespoons minute tapioca 2 tablespoons sugar
1 cup grated cocoanut 1 quart milk
4 tablespoons powdered sugar 4 eggs
Put tapioca in the milk and cook in a double boiler at least ten minu-
tes. Beat the yolks of eggs and sugar together; add them to the milk and
half of the cocoanut. Cook five minutes longer; take from the fire, and
when cold turn into a shallow glass dish.
Beat the whites of eggs until light; add powdered sugar and beat
again; spread this over the top and sprinkle over the remaining cocoanut.
Place a few maraschino cherries over the top.
CORN STARCH PUDDING

Mrs. C. H. Smith.
2 cups milk whites 4 eggs
3 tablespoons com starch vanilla flavor
% cup sugar % cup grated cocoanut
Dissolve com starch into a little of the milk. Stir sugar into the re-
mainder and bring to a boil, add starch; stir constantly a few minutes
then add the stiffly beaten whites of eggs; and cook a little longer. Flavor
with vanilla and mould, or add %
of a cocoanut, grated, before putting
into a mould, serve with cream or a yellow sauce.
DATE TAPIOCA
6 tablespoons tapioca 4 cups scalded milk
12 tablespoons sugar 1 cup chopped dates
pinch salt
Soak tapioca in cold water; mix with sugar, salt, add hot milk; cook
fifteen minutes, add yolks of eggs; cook three minutes. Beat whites of
eggs stiff, heap on top; place in oven to brown. Serve cold with lemon
sauce or whipped cream.
FRUIT GELATINE
Mrs. G. E. Seybolt.
y^ pound dates cherries or
Yi pound figs pineapple or

bananas or
orange
GELATINE
1 box gelatine 1 quarter boiling water
Yz pint cold water 2 lemons

1 cup sugar 1 orange
Stone and chop dates, mix with equal amount of chopped figs; add
candied cherries, or pineapple, or the pulp of orange, or sliced bananas.
The mixture must be sufficient to fill a quart and a pint mould. Cover a
box of gelatine with cold water and let it soak for half an hour. Add to
it the sugar and boiling water and stir until gelatine is dissolved; add le-
mon and orange juice. Strain into the mould over the fruit and stand it
aside to harden. When cold and quite firm, turn it out upon a glass dish
and serve with or without whipped cream. The fruit must be put loosely
into the mould or the jelly will not penetrate.
ITALIAN CREAM.
Mrs. Stafford.
1 pint milk 1 ounce gelatine

3 eggs flavoring
3 tablespoons sugar dash of salt
Make custard of milk, egg yolks, sugar and salt. When cooked en-
ough to coat the spoon, add ounce of gelatine, which has soaked half an
hour in some of the cold milk. As soon as dissolved, remove from the fire,
and when it begins to stiffen fold in carefully the whites of eggs whipped
to a froth. Turn into a mould to set.
128 PTJDINGS AND DESSERTS
ITAUAN CUSTARD
6 eggs currant jelly
sugar lemon juice
Beat yolks of eggs to a cream, and while beating add sugar and lemon
juice to taste. Beat until quite thick. Pour into glass cups. Beat the
whites to a stiff froth, whip in enough currant jelly to give it color. Heap
the glasses with this and place on ice to chill.
MANGO SAUCE
Pare green mangos and slice from the seed. Boil in plenty of water
for a few minutes; pour off the water and boil again, being careful that
the fruit is not broken by boiling too long and hard. After the last par-
boiling add a little water and sugar sufficient to sweeten. If the parboiling
is carefully done so that sufficient acid is removed, the result will be like
a delicious green apple sauce.
MARSHMAJLLOW DESSERT
pineapple 1% cups whiped cream
marsh mallows maraschino cherries
Mix equal parts of diced pineapple (no juice) and quartered marsh-
mallows, and let stand in ice box twelve hours to swell. When ready to
serve add halved maraschino cherries. Mix well and add whipped cream.
If the cream is not stiff enough add white of one egg beaten stiff.
MARSHMELLOW PUDDING
Mrs. Quinan.
% tablespoon gelatine Custard

1 tablespoon cold water 1 cup milk
3 eggs
1/2 cup sugar
% teaspoon vanilla
Soak gelatine in water. Beat the whites of eggs stiff and dry; beat
slowly into them one fourth cup of sugar and the gelatine which has been
dissolved over boiling water. Add flavoring that is desired and mould in
small cups. Stand on ice, and unmould at serving time by dipping the
outside of the cup in hot water. Serve with whipped cream, or a spoonful
of crushed fruit, or a custard made from the yolk of two eggs, milk and
one fourth cup of sugar, cooked in double boiler.
ORANGE JELLY
V^ box gelatine 3 cups boiling water
% cup cold water 3 oranges
1 cup sugar whipped cream
Soak gelatine in cold water half an hour; add sugar and boiling water
and stir until dissolved. Grate the peel of two oranges and squeeze the
juice of three on the peel. Let stand for half an hour, while gelatine is
dissolving, and then strain into jelly. Turn into halved orange skins as
moulds. Serve in skins with whipped cream on top of each.
PAPAYA "APPLE" SAUCE

Mrs. C. Sullivan.
A delicious "apple" sauce can be made from green papayas. Select
large green papayas in the market. Peel and cut in small pieces as with
green apples; cook until very soft; remove from stove and put in a very
little sugar and the juice of one lemon. Beat until very soft and smooth.
Put in the ice box to cool and serve with roast pork or roast goose.
PINEAPPLE AND SAGO PUDDING

From The Philippine Education.
1 tablespoon sago 1 tablespoon sugar
1/3 cup boiling water % cup shredded pineapple
Soak sago over night; stir soft sago with boiling water, cook twenty
minutes; add sugar, and stir until dissolved. Shred the pineapple with
a fork and pour sago over it. Then cover with a meringue and brown
slightly in the oven.
STEAMED AND BAKED PRUNES

Mrs. Townsend Wood.
Take a quantity of California prunes, pour scalding water over them,
then wash in cold water. Add cold water enough to cover them. Cover
closely and cook slowly until tender. If rich syrup is desired uncover and
boil briskly. Turn into a baking pan, sprinkle a little sugar over the top
and bake a few minutes. Serve with cream.
PRUNE PUDDING
Mrs. F. Seymour.
1 dozen large prunes whites 5 eggs
1 cup powdered sugar % teaspoon cream tarter

pinch of salt
Take stewed prunes, run through a colander. Beat eggs and whip in
powdered sugar, with salt and cream tarter; bake twenty minutes in pan
of hot water; serve with whipped cream.
PRUNE SOUFFLfi
Mrs. G. E. Seybolt.
% pound stewed prunes 4 tablespoons powdered sugar
yolks 3 eggs whites 6 eggs
Remove the stones from prunes, press through a add to them

sieve;
the yolks of three eggs slightly beaten with powdered sugar. Fold in the
beaten whites of six eggs; turn into a baking dish; dust the top with powd-
ered sugar; bake in a quick oven for five or six minutes, then send imme-
diately to the table in the dish in which it was baked. Serve with whipped
crejun.
SNOW PUDDING
Mrs. Quinan.
2 tablespoons com starch 1 lemon
1% cups boiling water 1% cups sugar
whites 2 eggs
Dissolved cornstarch in boiling water, add lemon juice and sugar, and
boU in double boiler twenty minutes. When perfectly cold beat in the
stiffly beaten whites of eggs and continue to beat ten miuutes. Serve with
any desire sauce.
TAPIOCA CREAM
1 cup tapioca 4 tablespoons sugar
1 quart water 1 pint canned peaches
Soak tapioca in cold water two hours; add sugar. Put peaches in a
two quart pudding dish pour the tapioca over, cover securely and bake
forty minutes.
TAPIOCA CUSTARD
Mrs. G. B. Johnson.
% eup tapioca 2 eggs
% can sweet condensed milk 1 teaspoon vaniUa
2V2 cups cold water

BoU tapioca twenty minutes with two cups of water. Beat the eggs
with the milk which has been dissolved in half cup of water, and add to
the boiling tapioca. Cook together a few minutes until thick and smooth.
Add flavoring when done.
SAUCE
yolks 3 eggs vanilla
1 pint of milk pinch of salt
sugar
Beat the eggs and add milk sweetened to taste, and cook in a dish of
hot water; when nearly cold add vanilla and a pinch of salt. Set on ice
to cool.
THE MANILA COOKBOOK 131
CARAMEL SAUCE
Mrs. C. E. Smith.
1 cup sugar butter size of egg
1 cup boiling water 1 tablespoon flour
pinch of salt
Brown sugar (being careful not to bum), add boiling water, butter,
salt and flour. Cook carefully, be sure the flour is smooth.
CHOCOLATE SAUCE
Mrs. Gibson.
1 cup sugar water
% cake chocolate chopped nuts
Mix sugar and chocolate with enough water to make a thick syrup.
Chopped nuts may be added when cold.
COCOANUT SAUCE
Mrs. George W. Dunlap.
2 cocoanuts 11/2 cups sugar
2 cups hot water V2 cup cream
Grate two cocoanuts, pour over it two cups hot water and let stand one
hour; strain through a cloth. To this cocoanut mUk add sugar and boil
to a thick syrup; add cream, beat well and remove from the stove without
boiling.
COCOANUT SYRUP
Mrs. Kate Heath.
3 cocoanuts 1 pint water 4 pounds brown sugar
Grate cocoanuts and to the grated meat add water. Wash thoroughly
and squeeze out. To the liquid obtained add brown sugar —the caramela
is good—and boil to the consistency of honey, skimming frequently.
CREAMY SAUCE
1 cup powdered sugar 4 tablespoons fruit juice
% cup butter 2 teaspoons vanilla

% cup cream
Beat sugar and butter to a cream, add fruit juice, vanilla and cream.
Place the bowl in hot water and stir until creamy.
LANCA SAUCE
A Filipino Friend.
The seed coverings of the lanca, when boiled tUl tender and sweetened,
make a nice sauce similar to peach sauce.
Spices may also be added.
LATIK
2 cocoanuts 4 lumps native sugar
Extract milk from the meat of two cocoanuts. Place four lumps of
native brown sugar in a stew-pan, (use the brown sugar that is molded in
the coconut shells), add a little water place over the fire until sugar is
melted, strain thru cotton cloth. This process cleans the sugar. Pour the
sugar into the coconut milk. Cook this mixture in a deep stew-pan, stir-
ring occasionally, until thick enough to spread when cool.
ORANGE SAUCE
whites 3 eggs 2 oranges
1 cup powdered sugar 1 lemon
Beat whites of eggs until stif; add sugar gradually; then add grated
rind of orange (if American oranges) and fruit juices.
ADDITIONAL RECIPES
133
FROZEN DAINTIES
The iee should be crushed until fine and mushy. Mix three parts of
ice to one part coarse rock salt before putting around can. The melted
ice and salt should surround can, and not be drawn off as fast as melted.
The contents of the can should be thoroughly chilled before freezing.
Turn the crank continuously and steadily at a medium pace, until
you can turn no longer, then remove the beater, scrape off the cream
from the slides, pack down closely in the can. Put on the cover and
throw a. piece of old carpet or burlap over the freezer.
All ice creams are richer and of better body, flavor and texture, if
allowed to remain in the ice and salt at least an hour to ripen.
ICE CREAM
Mrs. W. W. Barre.
3 eggs
1%. cup sugar 1 large cup water
Vanilla to taste
A fine foundation for various flavors of iee cream. To unbeaten eggs
add sugar, slowly mix in cream, add water and flavor with vaniUa to
taste. Freeze.
PLAIN ICE CREAM (Foundation)

1 pint milk 2 tablespoons flour
1 cup sugar 1 pint cream
2 ggs
(or it may be made with 3 eggs and na cream, the even half a cup
of cream is a great improvement)
Scaid the milk; mix the sugar, flour and eggs together and make a
soft custard. When cold stir in the cream and freeze.
Vanilla flavor—add 1 tablespoon just before freezing.
vanilla,
Chocolate Iee cream— add 4 ounces of melted unsweetened chocolate.

Strawberry Ice cream— add one box berries crushed, or one can of ber-
ries crushed.
Peach Ice Cream —Add one small can peaches, mashed.
FROZEN APRICOTS OR PEACHES

Mrs. G. W. Wright.
1 can apricots 3 or 4 cups distilled water
1% cups sugar
Drain apricots and cut in small pieces. To the syrup add enough
water to made four cups, and cook with sugar five minutes. Strain, add
apricots and freeze.
134
THE MANILA CQOK BOOK 135
BANANA ICE CREAM

Mrs. Beardsley.
2 cans cream 5 large cups water
5 eggs vanilla
4 cups sugar bananas
2 tablespoons flour
Boil flour in water. Beat together eggs and sugar. Mix with cream
and when cool add vanilla and bananas cut fine. Freeze.
BISCUIT GLAC£
1 pint sweet cream 1 cup powdered sugar
yolks 4 eggs vanilla
Beat cream stiff; beat egg yolks, then cream with sugar and pour into
tm. Flavor with vaniUa and freeze.
CARAMEL CREAM
Mrs. Kincaid.
2 cups sugar 4 eggs

1 can cream 1^/2 cups nuts
vanilla to taste 1 teaspoon cornstarch
2^4 cups water

Boil one cup of sugar with one fourth cup water until a thick syrup.
Brown, but be careful not to burn. To one half can of cream add two
parts of water. Place on the fire and when it boils, add heaping teaspoon
of cornstarch. When done, add the yolks of four eggs, weU beaten, with
one cup of sugar. Remove from the fireand add the boiling hot syrup;
stirring until all has been dissolved. Flavor with vanilla, and add nuts,
finely chopped. When half frozen, add half a can of cream and the whites
of the eggs well beaten. A most excellent cream.
CATAWBA PUDDING
1/2 package gelatine 1/2 cup boiled rice
1 pint whipped cream % cup chopped figs
1 cup pulverized yugar % cup chopped dates

1 cup grape juice % cup cold water
Soak gelatine in half a cup of cold water and melt over hot water.
Mix with other ingredients. Freeze.
CHOCOLATE ICE CREAM

3 tablespoons cocoa 1 tablespoon hot water
Place cocoa in pan to heat (without burning) with one tablespoon

of hot water. Wh«i the consistency of paste, add to plain ice cream and
freeze.
136 FROZEN DAINTIES
CHOCOLATE SAUCE FOR ICE CREAM
Mrs. Gibson.
1 cup sugar chopped nuts

Vs cake chocolate
Boil together sugar and chocolate with enough water to make a thick
syrup. When cold, chopped nuts may be added. Pour over ice cream
when serving. Delicious.
HOT CHOCOLATE SAUCE FOR ICE CREAM

Urs. C. E. Smith.
2 ounces Baker's chocolate % cup milk

2 cups light brown sugar butter size of walnut
1 inch length cinnamon bark vanilla
Melt chocolate over hot water; add sugar, cinnamon, milk and butter;
cook until it wiU form a soft ball when dropped on ice. Remove the
cinnamon and add a little vanilla. Serve hot, pouring a little sauce on
each dish of vanilla ice cream.
COCOANUT ICE CREAM

Mrs. Sullivan.
Add grated coeoanut to vanilla ice cream. Very delicious.
FIVE-THREE
Mrs. Sullivan.
3 lemons 3 cups sugar

3 oranges 3 quarts water
3 bananas whites 3 eggs
Preserved cherries or pineapple
Mix the juice of lemons and oranges with the

fine banana. Put in
freezer with water and sugar. Mix thoroughly. When half frozen beat
the egg whites to stiff froth and stir into the sherbet. Finish freezing
and serve with preserved cherries or pineapple.
GRAPE AMBROSIA
4 cups water jnice 3 lemons
2 cups milk 2 cups sugar

1 cup grape juice whites 4 eggs
% can grated pineapple
Mix milk with water, sugar and fruit; partly freeze; add the beaten
white of eggs and continue to freeze until hard.
LEMON ICE
Mrs. H. C. Btunts.
juice 4 lemons 3 cupg sugar

3 cups milk 2 eggs
Freeze milk and sugar; add lemon juice and well beaten whites of
eggs just before you finish freezing. Very delicious.
LEMON SHERBET—No. 1
Mrs. Trowbridge^
1 pound sugar 6 lemons (juice of 6, grated

1 quart water rind of 1)
whites 5 eggs
Add grated rind of one lemon to sugar. Add water and let boil five
minutes. When cold add juice of six lemons. When partly frozen add
well beaten whites of eggs.
LEMON SHERBET— No. 2

Mrs. Sullivan.
2 cups sugar 4 lemons

% cup water 2 oranges
whites 2 eggs 2 quarts water
Boil sugar in one half cup of water until the syrup threads ; beat the
whites of eggs to a stiff froth; stir into this the thick syrup and put in
freezer with the juice of lemons and oranges and two quarts of water.
Freeze.
LEMON SHERBET—No. 3
Mrs. Seybolt.
4 lemons whites 4 eggs
1 pint sugar 1 quart boiling water
Shave off the peel from two lemons in thin wafer like shavings, being
careful not to get the white part. Put parings in a bowl, add the boiling
water a.nd let stand ten minutes, closely covered. Add the juice and sugar
to the water. (More sugar if necessary). Mix and when cold,
well,
strain into the can and freeze. The addition of beaten whites of two
eggs when half frozen adds to the recipe.
138 FROZEN DAINTIE S
FROZEN MANGOES
Mrs. G. W. Wright.
6 large mangoes 4 cups distilled water
11/2 cups sugar 2 teaspoons lemon juice
Peel mangoes and cut pulp from seeds; cut in small pieces and mash;
make syrup of sugar lemon juice and water, add mangoes and freeze.
If desired add well beaten whites of two eggs when almost frozen.
MANGO ICE CREAM

Mrs. G. W. Wright.
6 large mangoes 2 cups cream

iy2 cups sugar 2 cups distilled water
Peal mangoes, out from seeds in small pieces and mash.

Make syrup by boiling sugar and water fifteen minutes, strain, add
mashed mangoes, cool and freeze. When partially frozen add beaten
cream.
MERINGUE
Mrs. Mercer G. Johnston.
white 3 eggs 2 tablespoons Highland cream
3 level tablespoons granulated sugar
Beat egg whites until thoroughly stiff but not dry; add gradually thc-
sugar beating the while. Set this on the ice until thoroughly chilled, not
less than half an hour.
Just before serving, add cream, as you would oU in mayonnaise dressing.
The ingredients must be cold. This is a delicious meringue to whip into
cold custard or to serve dropped into iced chocolate. This quantity is suf-
ficient for half a gallon of chocolate.
MUSKMELON FRAPPfi
Mrs. Odlin.
1 small melon gelatine
sugar to taste water
Cut small melon in half. Remove the seeds, membrane and as much
pulp as may be removed easily, cutting it into small pieces. Put seeds
and membrane in sieve to drain and to this add sugar to taste, a little
gelatine prepared in the usual way and a little water. Freeze and at;
serving time fill the melon shells, which should be ice cold, with alternate
layers of the pulp and frappe.
FROZEN DAINTIES 139
NUT ICE CREAM

1 cup English walnuts, chopped fine
1 dozen cherries, chopped fine
3 tablespoons cherry juice
Mix and add to plain ice cream, omitting vanilla. Freeze. Delicious.
ORANGE SHERBET
Mrs. Sullivan.
6 oranges 1 pint sugar

2 lemons 2 tablespoons gelatine
1 pint cold water 1 teaspoon orange extract
Mix juice with one pint of cold water; add sugar; stir in the gelatine
soaked in cold water, and flavor with extract. Freeze.
A DELICIOUS WAY OF SERVING PAPAYA

Mrs. J. F. Craig.
Pare and take out seeds, cut fruit in small dice shaped pieces, and
serve very cold with the juice of a lemon or lime and a very little sugar.
PINEAPPLE ICE CREAM— No. 1
Mrs. SeyboU.
% can grated pineapple 2 tablespoons orange juice.

1 tablespoon lemon juice Sugar to taste
Drain off the juice from half a can of grated pineapple, mix witli
it lemon and orange juice. Mash the pineapple pulp through a strainer,
taking only what wiU go through easily. Mix the sifted pulp with the
juice and add sugar to taste. Mix this with partly frozen plain ice cream
and finish freezing.

Mrs. SeyboU.
1 ripe pineapple juice 1 lemon
% cup to pint of fruit

Pare a fresh, ripe pineapple, remove the eyes and core, then chop
fine and sprinkle with half a cup of sugar to a pint of fruit. Let it stand
for half a.n hour, then press through a strainer. Add lemon juice and
more sugar if needed. Mix with half frozen ice cream (plain) and finish
freezing.
140 FROZEN DAINTIES
1 quart of cream Sugar
1 large pineapple
Pare and grate the pineapple. Place in a deep dish and sprinkle with
sugar. Cover and let stand three hours. Then press through a sieve.
Stir into the cream and beat well. Freeze.
PINEAPPLE PARFAIT
Rosamond Lampman.
% hox gelatine 2 cups pineapple juice and
1 cup powdered sugar pulp
2 cups cream whites 4 eggs
SUced pineapple, whipped cream and maraschino cherries.
Soften gelatine in a cold water, then dissolve over hot water.

little
Mix sugar and pineapple and add dissolved gelatine; blend thoroughly;
then fold in the beaten whites of eggs. Beat until mixture begins to thick-
en, then add cream beaten stiff. Turn into a mould and pack in ice.
When ready to serve, unmold and garnish with slices of pineapple, whipped
cream and cherries.
PINEAPPLE SHERBET— No. 1

Mrs. Sullivan.
1 can grated pineapple 1 tablespoon gelatine
or 1 quart fresh fruit 1 tablespoon extract lemon
1 pint sugar 1 pint water
Mix well pineapple, sugar, water, gelatine dissolved in hot water, and
lemon extract. Freeze.
PINEAPPLE SHERBET— No. 2

1 pint grated pineapple cup water
juice 1 lemon II/2 cups sugar
whites 2 eggs
To juice and pulp of pineapple add lemon, water and sugar. Dis-
solve the sugar in water, add lemon juice, let it boU up and strain clear.
When cold, stir in the pineapple and freeze. When partially frozen stir
in the well whipped whites of two eggs.
PINEAPPLE SHERBET—No. 3
1 quart sugar 1 quart shredded pineapple
1 quart hot water 4 lemons
whites 4 eggs
Boil sugar and hot water to syrup. Add pulp and juice of pineapple
and juice of lemons. Add water enough to make a gallon freezer two-
thirds full. When half frozen add the well beaten whites of eggs. Freeze
with plenty of salt and ice.
STUFFED PINEAPPLE
1 large pineapple 1 dozen Maraschino cherries
orange 4 teaspoons Maraschino liquor
bananas
Select a fine large pineapple and cut the top off smoothly. Scoop
out the inside, taking care not to break the sides; cut the pulp into dice
and put with it half as much orange; also cut as much banana as you
have orange and cherries each halved; add liquor and mix. Return all
to the pineapple shell; set this in a very cold place and leave until well
chilled. If possible put stuffed pineapple into a pail and pack in ice and
salt for an hour. Place the top, with its tuft of leaves, on the stuffed
pineapple when it is sent to the table.
SORBETE FAVORITA
Jacinto Jobes.
1 can plums (juice) 2 tablespoons cornstarch
4 cups boiling water whites 3
2 cups sugar
Mix juice from can of plums with water, sugar, cornstarch mixed
with a little water and freeze; when half frozen add egg whites stiffly
beaten.
STRAWBERRY FRAPPfi
Mrs. G. W. Wright.
1 can Cross and Blaekwell strawberry jam
1 quart boiling water
2 teaspoons lemon juice
whites 2 eggs
Pour boiling water over contents of one can of strawberry jam (any
other flavor if preferred). When cool, add lemon juice and freeze. When
almost frozen add well beaten whites of two eggs.
TUTTI FRUTTI CREAM

Serve plain unflavored ice cream in deep glasses and pour over each
a combination of minced fruits in syrup, and last a tablespoon of chopped
walnut meats. Pineapples, bananas, oranges, peaches or any kind of berries
are delicious served this way.
VANILLA ICE CREAM

Mrs. Kincaid.
1 can cream 4 eggs
2 cans hot water II/2 cups sugar
1 tablespoon cornstarch vanilla
Add hot water to cream, place in fire and when it boils, add cornstarch
dissolved in a little water; after stirring briskly let it boil; then add the
yolks of eggs, beaten well with the sugar. Place to cool and flavor with
vanilla. When half frozen add the well beaten whites.
ADDITIONAL RECIPES
142
PUNCHES
EGG LEMONADE
Good Housekeeping.
2 cups sugar 3 lemons
3 cups water 1 egg
1 bottle Tansan
Boil water and sugar ten minutes; add the grated rind of one lemon,
juice of three. Allow this to cool and at serving time add the egg, well
beaten and the Tansan, poured from height in order that the mixture may
foam.
Serve with cracked ice.
FRUIT PUNCH
Good Housekeeping.
2 cups sugar 1 lemon
1 pint water 2 bananas
1 cup Maraschino cherries 1 pineapple
2 quarts mineral water
Make syrup by boiling sugar, water and the grated rind of lemon ; while
hot, dice into it two bananas, grated pineapple and cherries.
When ready to serve, put a block of ice in punch bowl and pour over
it the mineral water, and add prepared juices.
FRUIT PUNCH
1 cup water 1 quart mineral water
2 cups sugar 1 can grated pineapple
1 cup tea 5 lemons
2 cups straberry juice 5 oranges
1 cup Maraschino cherries
BoU water and sugar to a syrup. Add tea, strawberry juice, lemon
juice, orange juice pineapple. Let stand for half hour. Strain and add ice
water to make one and one-half gallons. Add cherries, mineral water and
ice just before serving.
GINGER ALE PUNCH

2 dozen lemons, large 2 dozen pints ginger ale

2 large cans pineapple
Mix lemon juice with both pulp (chopped very fine) and juice of
pineapple. Fifteen minutes before serving put large piece of ice in punch
bowl and pour punch over it. Use no water.
143
144 PUNCHES
PINEAPPLE LEMONADE
1 pineapple 2 cups sugar
4 lemons 2 cups water
Pare and grate pineapple. Add the juice of lemons and syrup.
Mix and add one quart of water. When quite cold strain and ice.
PINEAPPLE PUNCH
1 cup grated pineapple 2 cups sugar
3% quarts water i^ cup tea
3 oranges 3 lemons
1 cup grape juice
Take pineapple and one pint of water and cook for fifteen minutes.
Strain through cheese cloth. Boil sugar and one pint water for ten minutes.
Add freshly made tea, lemon juice, orange juice, grape juice and two and
one-half quarts water. Place in punch bowl with large block of ice.
ADDITIONAL RECIPES
145
PICKLES and PRESERVES
CATSUP
Mrs. Warren Smith.
12 ripe tomatoes 2 tablespoons salt
4 green peppers 1 tablespoon grated nutmeg
2 onions 2 tablespoons ginger
4 cups vinegar 1 tablespoon cinnamon
1 cup brown sugar 1 tablespoon mustard.
Follow same directions as for making cbili sauce.
CHILI SAUCE I
Mrs. Warren Smith.

8 quarts ripe tomatoes 1% tablespoons allspice
2/3 cup salt 1 teaspoon mace
% cup celery 1 tablespoon pepper
1 cup brown sugar 4 red peppers
1 quart vinegar 3 large onions
Peel and cut up tomatoes. Chop the celery, red peppers and onions
fine. Mix all the ingredients together in the flreless cooker kettle and allow
it to boiltwenty minutes and place in the cooker from eight to twenty four
hours. To put in one morning and seal the next is often the most con-
venient. Remove from the cooker, bring again to a brisk boil and seal in
glass bottles or earthemwaxe jars with wax or paraffin.
CHILI SAUCE
:
THE MANILA C OOK BOOK 147
CRAB APPLE PICKLES

1 quart Chinese crab apples 3 pints sugar
Sjrrup in proportion as 1 quart vinegar
follows 2 teaspoons cinnamon
1 teaspoon cloves
Carefully look over a quart, or more, of Chinese crab apples to be

sure there are no wormy ones. Removing the blossom will generally disclose
any flaw in the apple. Leave the stems on. Put in cold water, and bring
to a boil, cooking until the fruit is tender, being careful it does not cook
to pieces. Prepare and have ready a sjrrup. In making sweet pickles tie
spices up in small bags, leaving them in the S5rrup. Place the fruit, a
little at a time, in the syrup, and let boil slowly a few minutes, then put
into a jar or large necked bottle. Pour the syrup over the fruit and have
sufficient to cover. Let stand a few days before using. If fermentation
begins, reboil the syrup, or if this does not stop fermentation heat all the
pickles to a boiling point. Make small quantity at a time, because in the
Philippines they do ferment quickly.
CUCUMBER PICKLES
Mrs. J. B. Bodgers.
1 quart sliced cucumbers 20 whole cloves

1 onion 1 teaspoonful tumeric powder
1 green pepper 1 teaspoon mustard seed vinegar
1 cup brown sugar to cover
Slice cucumbers, onion and pepper, cover with water and salt and let
stand three hours. Drain. Add sugar, spices and vinegar to cover. Scald
fifteen minutes but do not boil.
RIPE CUCUMBER PICKLES

Mrs. Stuntz.
3 or 4 large ripe cucumbers syrup as for crab apple pickles
Select large ripe cucumbers. Cut lengthwise and remove the seeds. Pare
and cut in strips three inches long and one and one half inches wide. Put
into sauce pan and cover with cold salted water, place on slow fire and
bring to a boU; be careful not to cook too long. Remove from the water
and let drain. When quite dry, have ready a syrup as for crab apple pickles
and place cucumber pieces in a jar and pour the boiling syrup over them.
Let stand a few days before using. Watermelon pickle may be made the
same way, using only the white part of the rind.
148 PICKLESAND PRESERVES
EGG PLANT RELISH
Mrs. J. F. Boomer.
2 good sized onions salt and pepper

6 baked egg plants sugar to taste
vinegar
Chop onions very fine; mix with it the mashed pulp of egg plants.
Season with salt, pepper, sugar and vinegar.
GINGER PEARS
Mrs. J. B. Badgers.
8 pounds hard Chinese pears juice 4 lemons

6 pounds sugar 2 ounces native green ginger
Peel, core and slice thin the pears. Scrape the ginger and pass through
the meat chopper. Let all stand a short time to start the juice and then boil
slowly about an hour.
PEACH PICKLES
Mrs. Stuntz.
pints sugar
(31 quart vinegar
2 teaspoons cinnamon
1 teaspoon cloves
Wash peaches well, let soak over night; place over a slow fire and cook
until tender. Have a syrup as for crab apple pickles, and place the peaches
in the syrup, let them come to a boil and bottle or put in jars. If syrup
is not sweet enough, add sugar to taste.
PEPPER HASH
Mrs. J. B. Badgers.
12 green peppers 1% pints vinegar

12 red peppers 2 cups sugar
12 onions 4 tablespoons salt
Remove seeds from peppers; chop peppers and onions fine; cover with
boiling water and let stand a few minutes; drain. Add vinegar, salt and
sugar. Boil up thoroughly once and it is finished.
THE MANILA C OOK BOOK 149
PICKLE
(Very similar to Indian Eelish)
1 green papaya ginger root, small piece

2 small green peppers garlic, small piece
2 green tomatoes 1 cup vinegar
1 small onion 1 teaspoon salt
1 teaspoon vinegar
Chop fine, or better still, put through a meat chopper, papaya, pep-
pers, tomatoes, onion, ginger root and garlic. Boil fifteen minutes or until
terder, in vinegar, salt and sugar. When cooked, cover and let cool in its
own steam.
This same mixture, boiled in water which is then drained off, may be
cooled and used £is a salad. Serve with any desired salad dressing.
RHUBARB SAUCE
Select tender stalks of rhubarb. Wash carefully. Cut off the green
tops with a knife and throw them away. Cut the stalks into pieces about
two centimeters long. Place in a double boiler and barely cover with cold
water and simmer untail tender. When you think the rhubard is tender
try it with a fork. Add one cup of sugar to each liter of rhubarb and boil
hard for two minutes. Pour into a dish to cool. Some rhubarb is grown
in Benguet.
SPICED CAMIAS (IBA)

Mrs. C. H. Sleeper.
7 pounds fruit 3 tablespoons cloves

5 pounds brown sugar 1 pint (scant) vinegar
3 tablespoons cinnamon
Clean fruit, cut stem ends, put in preserving kettle. Add sugar, vine-
gar and spices tied in bag. Heat to, boiling point and cook slowly until
fruit is dark reddish brown in color and the juice thick.
SWEET PICKLED CAMIAS

Mrs. C. H. Sleeper.
May be made by following rule foi' sweet cucumber pickle.

Roselle may be spiced the same way.
Camias put down in strong brine may be used in place of cucumber
pickle in sauces and salads.
150 PICKLES AND PRESERVES
SPICED MANGOES
Mrs. Warren Smith.
5 cups mangoes 2 cups vinegar

4 cups sugar 1 tablespoon cinnamon
1 tablespoon cloves
Tie cinnamon and cloves in a thin cotton cloth. Boil them in vinegar
and sugar until it becomes a syrup. Peel the mangoes and cut the meat
from the seeds in lengthwise strips. Drop into syrup and boil ten minutes.
Place in cooker two hours. Then put in cans.
SPICED PRUNES
Mrs. Mary Weisendanger.
1 pint prunes 2 cups sugar
1 cup cider vinegar Clove and cinnamon to taste.
Wash prunes and soak over night in water enough to cover well. Stew
until the skins are soft, then pour off the water, and add vinegar, cloves
and cinnamon to suit taste.
SWEET PICKLES
3 pints sugar 2 teaspoons cinnamon
1 quart vinegar 1 teaspoon cloves
Any fruit, melon rind or cucumbers
Sweet pickles may be made of any fruit that can be preserved, includ-
ing the rinds of ripe melons and cucumbers. The proportions are as above
for the syrup. Sweet pickles may be made of any preserve by boiling over
the syrup and adding spices and vinegar. Examine frequently and re-
scald the syrup if there are signs of fermatation. Plums and other smooth
skinned fruits should be well pricked before cooking.
TOMATO FIG
Mrs. J. B. Badgers.
6 pounds green tomatoes 11/2 cups vinegar

3 pounds brown sugar 1/2 pound raisins
Pare the tomatoes and boil two minutes in salt and water. Drain in
colander. Add raisins and vinegar, cook slowly untU thoroughly done.
Add sugar when nearly done.
GREEN TOMATO PICKLES

Mrs. StunU.
8 pounds green tomatoes 1 teaspoon mace
4 pounds brown sugar 1 teaspoon cloves
1 quart vinegar 1 teaspoon cinnamon
Chop boU down three hours; add
the tomatoes fine; add sugar and
vinegar and spices, boU about fifteen minutes; let cool and put in jars
or other vessel. In the Philippines, use halE recipe only, unless for a
large family, as it ferments of kept long. Nice with curry and rice.
DRIED APPLE JELLY

Mrs. M. A. Rader.
^ kUo dried apples 10 kalamansi
6 cups water sugar
Wash apples, soak in water until soft, cook, drain in jelly-bag. To

four cups of juice, use four cups of sugar and juice of kalamansi. Make
as any jelly. Jam can be made of apple pulp, if it is not drained too dry.
CRAB APPLE JELLY

Mrs. C. SulUvan.
Chinese crab apples 1 cup sugar to 1 cup juice
Wash well Chinese crab apples, cover with water and cook until soft.
Strain through a thin cloth. To one part of juice take one part of sugar.
Boil until it "jells"- The most delicious jelly that can be made in the
Philippines.
DUHAT JELLY
Annie G. Darley.
duhats, not quite ripe
sugar, equal parts with juice
lemon juice, 2 tablespoons to 4 cups juice of duhats
Select the fruit when it is not perfectly ripe. Sort and wash. Add
just enough water to barely cover the fruit and cook until the fruit becomes
soft and the juice well started. Put the juice into a thin cotton bag, letting
the juice drip through it into a porcelain or enamel receptacle. Let it drain
for eight or twelve hours. Do not squeze the bag or the jelly wiU be cloudy.
Measure your juice and an equal amount of sugar. Place the juice only on
the fire and let boil thirty minutes. Add sugar and lemon juice, two table-
spoons lemon juice to four cups of duhat juice. Stir until the sugar is
thoroughly dissolved, and let boil ten minutes. Test it by dropping a
spoonful on a saucer and allowing it to cool quickly. As soon as it will
"jell", pour into glasses and set aside to cool. After twenty four hours,
seal with paraffin. If the fruit is quite ripe, it wiU be necessary to boil
the juice and sugar for thirty minutes. The time, from ten to thirty minu-
tes, will depend upon the ripeness of the fruit. Juice which is overcooked
loses its jellying quality.
GRAPE FRUIT MARMALADE
Mrs. J. B. Bodgers.
1 grape fruit sugar

1 orange water
1 lemon
Slice the fruit very thin, and add three times as much water as fruit.
Let stand for twenty four hours. Boil ten minutes. Let stand again twenty
four hours. Then add sugar pound for pound (Ipint equals 1 pound).
Cook from one and a half to three hours. This is not intended to be very
stiff. Lemon peel may be omitted.
GUAVA JELLY
Guavas
lemon or lime juice to taste
1 cup of sugar for 1 cup of juiee
Take ripe guavas, pare in quarters and drop into enough cold water to
just cover them. BoU until the fruit is thoroughly cooked. Skim and add
white sugar cup for cup — i.e. one cup of sugar for each cup of juice. Let
this cook slowly until the jelly is clear. Add lemon or lime juice to taste;
simmer one half hour longer. Skim frequently, pour into wide necked bot-
tles and seal when cold.
MANGO BUTTER
mangoes
white sugar
brown sugar
Select ripe mangoes and pass through a sieve. Allow equal weight of
sugar and mango, using half white and half native brown sugar. Boil for
three hours.
PRESERVED MANGOES
5 cups mangoes
4 cups sugar
1 cup water
Carefully peel ripe mangoes and cut from seed in lengthwise strips.
Boil sugar and water until it threads from the spoon, then drop in the
mangoes, and boil until they become waxy in appearance.
THE MANILA CO OK BOOK 153
PRESERVED MANGOES (SPICED)

Mrs. Warren Smith.
5 cups mangoes 1 tablespoon allspice

4 eups sugar 1 tablespoon cloves
1 cup water 1 tablespoon nutmeg
Carefully peel ripe mangoes and cut from the seed in lengthwise strips.
BoU sugar and water till it threads from the spoon, then drop in the man-
goes and the spices tied in a cotton bag. When a fireless cooker is not
used, cook the mangoes in the syrup from thirty to forty-five minutes or
until they become thoroughly cooked and assume a waxy appearance.
ORANGE MARMALADE No. 1
Annie G. Darley.
small yellow oranges
sugar
Take small yellow oranges the size of limes. Peel and cover with water,
letting them stand all night. In the morning pour off the water. Take
out every seed if you desire sweet marmalade; if you like it bitter, leave
some seeds. Be careful to save aU the juice. To every cup of the fruit
add three cups of water. Then to every cup of this mixture add one cup
of sugar and boil until it jellies. In any jelly, put a little in a saucer on
ice and don't boU beyond the jeUy point, if you want it clear.

Mrs. C. E. Else.
6 oranges 10% pounds white sugar

3 grape fruit 4 quarts water
3 lemons
Cut all fruit very fine ; soak in water over night. Cook two hours ; add
eugar, and cook until stiff.

Mrs. J. B. Rodgers.
1 dozen sour oranges 5 pounds sugar
2 lemons, juice 'W2 pints water
Pare the oranges without cutting through the white skin. Prick them
and boil untU tender. Also boil separately the yellow peel until tender.
Then shred peel with scissors. Chop the oranges, carefully removing the
seeds and hard bits of skin. Boil the water and sugar to a thick syrup.
Put in the oranges and the juice of lemons and shredded peel. Boil one
half hour.
PINEAPPLE CONSERVE
Mrs. J. B. Badgers.
1 pint chopped pineaple 1 orange rind, candied

3 oranges, juice 1 teacup English walnuts, chopped
Chop pineapple in meat chopper with medium knife. Add sugar and
orange juice. Let simmer over a slow fire until the consistency of jam.
When nearly cold, add candied rind and nut meats, also passed through
meat chopper.
(This may be colored a delicate green with Leaf Green Vegetable Paste.)
PINEAPPLE PRESERVES
Mrs. C. Sullivan.
Pineapples Sugar
Peel and cut into very thin slices fresh pineapples. Cover with sugar
and let stand an hour or two. Add more sugar and cook until the preserves
are thick and waxy.
CHINESE PLUM JELLY

Annie G. Barley.
Made like Santol Jelly. The plums come in May or June, the santols
later. In all these jellies, let the fruit appear above the water, for if too
much water is put in, it has to boU away, and jelly is dark and thick. Seal
tight, as jellies in this climate ferment even if covered with paraffin.
ROSELLE JELLY (a)

Wash the calyxes well, put them into a saucepan of granite ware with
just enough water to cover the calyxes; boil until soft. Strain the mass
thru a jelly bag. Measure the juice and add an equal amount of sugar.
Cook until jelly is formed which will be in ten or twenty minutes.
ROSELLE JELLY (b)

Wash the calyxes well, add one liter of water to two heaping liters of
calyxes and boil until soft. Strain thru a jelly bag. To each liter of juice
add one-half liter of sugar. Dissolve the sugar in the juice, then cook over
a slow fire about twenty minutes or until the sirup jellies. Do not stir the
sirup while boiling.
ROSELLE SAUCE
Use one liter of water to four liters of seeded calyxes. Cook to a jam,
cool and sweeten to taste.
SANTOL JELLY
Annie G. Barley.
santols
sugar, equal parts with juice
"Wash the fruit thoroughly. Cut up without paring into eighths, taking
out the seeds. Barely cover the fruit with water and boU until the fruit is
soft. Squeeze the fruit through a cloth. Take equal parts of juice and
sugar. When measured, put the juice on the stove to come to a boU and
put the sugar in the oven to heat through, being careful not to scorch it.
When both are hot, put in the sugar. This process makes it jelly faster
and gives a clearer jelly. Barely cover the seeds and boU, but be careful
as the pulp bums to the bottom readily. Squeeze through a cloth and treat
the seed juice in the same way as the fruit juice. The seed jelly will be
lighter' than the fruit jelly. Do not cook after it jellies.
SANTOL PRESERVES
Mrs. Nicolas Zamora.
santols
lime (Yz cents worth)
sugar
Boil the fruit in water. Peel, cut up and take out the seeds. Put in
water again and mix in half a cent's worth of litne for every fifty santols.
Leave in the lime water one day, and then wash through two waters. Dry
in the sun untU the water all disappears. Make a syrup of sugar and
water. When it has boiled to the consistency desired, put in the santols.
TAMARIND MARMALADE
1 pint tamarinds To each cup cooked tamarinds
3 cups sugar
Shell tamarinds, cover with boiling water and boil one hour. Then pass
through a sieve. For every cup of tamarind, add three of white sugar, then
boU one hour.
ADDITIONAL RECIPES
156
CANDIES
FONDANT
1 cup granulated sugar i/^ cup water flavoring
Put sugar and water in sauce pan and stir on stove until sugar melts.
Remove grains of sugar around edges. Boil without stirring. Try in
water. When it makes a firm but not crisp ball, set in cold water tiU you
can bear your fingers in it.. Stir and beat —^knead as it begins to harden.
Put flavor in while creamy. To this can be added chopped nuts, cocoanut
or candied fruits.
Shape fondant into rolls and dip into melted chocolate for chocolate
creams. Handle rolls of fondant with tongs.
BEST CANDY EVER

2 cups sugar 2 eggs
3/^ cups golden color com syrup 1 teaspoon vanilla

y^ cups water % cup walnuts
1/2 cup dates or figs
BoU sugar, .syrup and water until it becomes crisp when dropped in
water. Beat the whites of eggs very stiff. Pour the syrup slowly into
the eggs and beat until it begins to harden. Add vanilla, nuts and dates or
figs which have been cut in small pieces with sharp scissors. Spread rather
thick upon a buttered platter, and cut into squares.
BUTTER SCOTCH
1 cup sugar 1 cup butter 1 cup molasses
•Boil all together until it hardens when dropped into cold water.
Spread thinly on buttered pans and mark in little squares.
CHOCOLATE CARAMELS
1 cup grated chocolate 1 tablespoon butter
1 cup molasses 1 cup milk
1 cup brown sugar 1 tablespoon glycerine
Put all but the chocolate in a kettle and boil fast. When it will almost
thread, add chocolate. Pour in buttered tins. Cut when cold.
COCOANUT CANDY
Cut the cocoanut meat very thin. Prepare a thick syrup, then put in
themeat and let it boil until it is very thick enough to make a candy. —
The pour into drops on a very thick paper.
157
158 CANDIES
COCOANUT CANDY
1 eocoanut 2 pounds sugar
Put the milk of the eocoanut and sugar on fine. When it begins to
boil add the grated meat of eocoanut and cook until meat is tender.
Pour into buttered pans to cool and cut in squares before it hardens.
COCOANUT PULL CANDY

1 eocoanut 2 cups sugar
2 cups hot water 1 lime
Grate eocoanut and pour over it the hot water. Stir untU it becomes
quite creamy. Strain through a piece of gauze, squeezing to get aU the
cream. Take the eocoanut mUk and sugar, put on to boil. Peel the lime
without breaking pulp and drop into candy. Boil without stirring until
it thickens in water. Take out lime and pour on buttered plates. As soon
as cool enough pull untU creamy.
CREAM DATES
Eemove the pits from dates and fill cavities with fondant.
CREAM WALNUTS
Crack English walnuts carefully so as to preserve the halves in perfect
shape. With fingers slightly moistened with water or butter, form un-
cooked fondant into small balls and press two pieces of the nut tog'ether
on either side of the balls, flattening them to the desired shape. Lay on
waxed or buttered paper.
DjIVINITY FUDGE
Mrs. T. A. Street
2i/^ cups sugar 2 eggs, whites

1^ eup karo syrup 1 cup nut meats
1/2 cup water pinch salt
flavoring
Boil sugar, syrup and water till it forms a firm but not hard ball when
dropped in cold water. Pour slowly about half of this into the stiffly
beaten whites of two eggs, into which have been put a pinch of salt and
desired flavoring. Put other half of syrup back on stove untU iLhoUs well
again, then add slowly to the beaten mixture. Add the nuts ancFpJl' '
ito
buttered platter.
FIG CANDY
1 cup sugar y^ teaspoon cream of tarter
1/3 cup water 1 pound figs
Foil sugar and water until a light brown color. Then stirr in cream
of tarter and take from fire.
Wash and cut open figs, spread them on platter and por over them the
mixture.
Set to cool until covering has hardened.
FUDGE
2 cups sugar 1 teaspoon vanilla
1 cup milk y^ cake Baker's chocolate
2 teaspoons butter
After milk and sugar are boiling, add chocolate. Cook until it forms
a soft ball in water.
Set out until cooled ; then add vanilla and beat until creamy. Pour into
buttered tins. When set, cut into squares. Peanuts or pUi nuts may be
added, less butter with pUi nuts.
CANDIED GRAPE FRUIT PEEL

Mrs. W. A. B.
grape fruit peel lemon or orange juice sugar
After dividing the fruit into two parts, scrape pulp from skins, and
cut each piece of peel into six pieces. Cover with cold water and let come
to a boil. Pour water off. Cover with cold water again and let come to a
boU and boil twenty minutes; four off water. Cover again with cold water
and let boil twenty minutes; repeat this once more; each time press the
water out after boiling. Then cook measure for measure of peel and sugar
with enough water to make a syrup. BoU untU all the water is taken up
in peel. Add lemon or orange juice before taking out of kettle; then place
on buttered platter or waxed paper, expose to air several hours. Then cut
in slices.
MARSHMALLOWS
Mrs. T. A. Street.
2 cups sugar 1 envelope gelatine
14 cup water 1 teaspoon flavoring
Boil sugar and forms a firm ball when dropped in water.

water until it
Let the gelatine soak in two thirds of a glass distUled water for about
ten minutes, then add to boiling sugar as it is taken from the stove. Add
flavoring and beat until spongy and light. Pour into slightly buttered
platter and let stand until next morning. Cut into cubes and roll in pow-
dered sugar or cornstarch to prevent stickiness. Nuts, raisins, chocolate
or ^nd of flavoring may be used. If native gelatine is used boil until
dissolved.
160 CANDIES
PEPPERMINTS
Mrs. G. W. Wright.
1 Clip granulated sugar 1 pinch cream tartar
% cup cold water peppermint to taste
BoU sugar, water and cream of tartar three minutes, or untill it begins
to thread. Remove from fire. Add peppermint to taste,. Beat it until it''
begins to thicken, drop on waxed paper. Thismay be varied for any dif-
ferent flavoring or coloring; chocolate peppermints may be made by add^^
a square of chocolate to the sugar and water.
STUFFED PRUNES
Mrs. G. W. Gray.
prunes chopped walnuts
powdered sugar dates ;
Soak the prunes in water about an hour, then pit them and fill ^h prune
with one fourth teaspoon powdered sugar, some nicely chopped w^kuts and
half a date. Shape the prunes nicely and sprinkle with sggar. '^hese are
richer if made some time before eating.
POP CORN
pop corn 1 table spoon lard % teaspoon salt
Into a large deep frying pan put a tablespoon of lard or butter and Îf
a steaspoon Heat pan and when very hot throw in a handfuil U)f»
salt.
pop corn and cover. Shake pan gently whUe corn is popping. When com
is all popped the fat will be gone.
POP CORN BALLS

bowl of popped com 4 tablespoons water 1/2 cup granulated sugar
Put sugar and water in saucepan and place on hot part of stove. Boil
until the syrup hardens when tested in cold water. Place pan where syrup
will keep warm but not boil. Pick up pop com one by one and dip into the
syrup and stick together, adding more and more until a ball is formed.
Harden in a cool place.
PUFFED WHEAT BALLS

Mrs. G. W. Wright.
6 tablespoons syrup 2 tablespoons butter
4 tablespoons sugar pinch of soda
1 box puffed wheat
Boil syrup, sugar and butter together until brittle in water. Add
pinch of soda. Pour over puffed wheat and quickly form into balls, like
pop corn balls.
-. "
' IÛFFED WhI^T brittle
r'»^ 1 cup sugar ^ box puffed wheat
Put sugar in Gmooth granite sauce pan, place ori%|^ve, and stir con-
stantly until melted to a syrup, keepingaway from sifllnf pan. Spread

it
puffed wheat on buttered tin and pour syrup over it. CanSq^^ made into
balls if desired. Like candied pop com.
SEA FOAM KISSES

Mrs. G. W. Wright. , "!*J
'
2 cups brown sugar 1 teaspoon mapleine \ 1",
1/2 cup water 1 egg, white
BoU together until they begin to hair. Cool a little. Feat white oL
one egg stiff and add gradually to syrup. Beat all to gether until readw-
to drop on waxed paper. '
ADDITIONAL RECIPES
162
WHAT TO SERVE WITH
FISH, MEAT, Etc.
WITH SOUPS
With all clear soup ^grated cheese.
:
—
With oyster, clam or lobster soups: flight flaky crackers. —
—
With chowder: hardtack or hard water crackers.
With purees, like tomatoes, peas, lentils or beans :—small croutons.
With fish soups —
large croutons.
:
With rice soups, mock turtle, black bean, or oxtail: hard boUed egg —
cut in thin slices and lemon cut in quarters.
Serve also with soups either tender celery, radishes or olives; one or all
may be used.
WITH SHELL FISH

With oysters or clams, cold, in the deep under-shell: —^horse-radish,
lemon or vinegar, long oyster crackers or brown bread and butter.
With broiled oysters —toast and brown sauce.

:
With fried oysters: — cabbage salad with French dressing.

With broiled lobster: — French dressing, chUi sauce.
lettuce,
With cold boiled crabs: — lettuce, French dressing, brown bread and
butter.
With deviled crabs : — ^tartar sauce, bread and butter.
WITH FISH
With boiled fish: —sauce Hollandaise, boiled potatoes, parsley sauce,
cucumbers or lettuce with French dressing.
With baked fish: —fried or plain boUed potato balls, cucumbers or let-
tuce, with French dressing.

With broUed or planked fish: same as bakeQ fish. —
With small fried fish, such as smelts: ^tartar sauce, — light crisp bread
and butter.
—
With creamed or deviled fish: crisp bread and butter.
—
With plain mackerel: fried mush or com bread.
—
With plain cod: boiled potatoes, parsnips, sour milk biscuit or brown
bread.
With creamed cod: —for breakfast, baked potatoes; for luncheon or
supper, plain boiled potatoes.

With halibut steaks: —for luncheon, cucumbers with French dressing,
graham bread and butter; for dinner, the same with plain boiled potatoes.
163
164 WHAT TO SERVE WITH FI SH, MEAT, Etc.
WITH MEATS
PORK
With plain fat pork: — ^beans, lentils, boiled cabbage and apple sauce.
With roasted fresh pork: —apple sauce, boiled potatoes or baked pump-
kia with ladies' cabbage, stewed kale or spinach.
—
With cold roasted pork: apple sauce, cabbage or lettuce salad.
—
With hot boiled ham: potatoes, apple sauce and any delicate cabbage.
—
With baked ham: an acid sauce, such as currant jelly, sweet potatoes
or baked squash, spinach, Brussels sprouts or cabbage.
With cold boUed or baked ham: —cabbage salad with French dressing.
With broiled bacon, for breakfast: — poached eggs.
LAMB
—
With spring lamb: ^mint sauce, boiled rice, cucuu.bers with cream sauce,
new peas or asparagus tips.

With cold Iamb —
^lettuce and mint salad, French dressing.
:
MUTTON
—
With broiled chops: creamed potatoes, peas.
With breaded chops —
^tomato sauce, potatoes au gratin.
:
—
With boiled leg of mutton: caper sauce, boiled rice, stewed cabbage
or turnips.
With baked or roasted leg of mutton: —^brown sauce, rice croquettes,
creamed turnips or Brussels sprouts.
With braised leg of mutton: —brown sauce, surround with plain boiled
rice.
With shoulder of mutton, boiled or roasted ^boUed : — rice, stewed turnips.

—
With saddle of mutton: baked macaroni without cheese, French peas
or asparagus tips.
With roasted loin of mutton: — rice, either croquettes or boiled, scalloped
or baked tomatoes.
With cold mutton: —sliced tomatoes with French dressing.
With Irish stew: —dumplings, stewed onions.
VEAL
With veal cutlets —
tomato or paprika sauce, rice balls, peas.
:
—
With stewed veal: dumplings, baked tomatoes.
—
With fricandeau of veal: rice, spinach or cauliflower, Brussels sprouts,
peas or asparagus.
With cold veal: —sorrel salad or mayonnaise of celery.
With cold veal loaf, for supper or luncheon: —

celery, lettuce or Wal-
dorf salad, or plain tomato salad with French dressing.
THE MANILA COOKBOOK 165
BEEF
With rolled steak or roulettes —brown or tomato sauce, potato puff or
:
potato croquettes, stewed carrots or string beans.

With Victory steaks for dinner: —^brown or tomato sauce, baked pota-
toes, stuffed swefet chilis.
With sirloin steak for breakfast :

—French fried or baked browned pota-
toes; for luncheon, lettuce or celery salad with French dressing.
With broiled sirloin steak for dinner: —stuffed white or sweet potatoes,
or potato croquettes, string beans, baked tomatoes, broiled or baked mush-
rooms.
With plain boiled beef: —boiled potatoes, string beans or browned
parsnips.
With brown stew of beef: —brown sauce, dumplings, baked string beans
or stewed carrots.
With braised beef or beef d la mode: —brown sauce and macedoine of
vegetables.
With filled of beef: —^mushroom sauce, sweet or white potato croquettes,
peas.
With broiled fillet: —sauce Beamaise, mashed creamed potatoes, cold
asparagus with French dressing.
With baked or roasted ribs of beef: —mashed or plain boiled potatoes,
or mashed and browned potatoes, string beans, cucumberss, lima beans, green
corn, baked tomatoes or stewed cabbage.
With sirloin: —stuffed white or sweet potatoes, baked white potatoes,
baked squash, corn, tomatoes, spinach, or lima beans.
With a pot roast or boiled beef: —cream horseradish sauce, boiled
potatoes, stewed turnips or any of the delicate cabbage dishes.
With cold roast beef: —cream horseradish sauce, aspic jelly, salad with
French dressing.
With creamed chipped beef: com bread. —
—
With boiled corned beef: cabbage, kale or dandelions, turnips, boiled
potatoes.
With hot plain boiled tongue: raisin — sauce, boiled rice, stewed carrots.
With stuffed beef's heart: mashed — potatoes, stewed carrots, plain
buttered beets, or browned parsnips.

With stuffed and baked calves' heart: — ^roulettes of potatoes, peas or
asparagus tips.
With broiled sweetbreads :

—
peas, dainty rolls.
With stewed sweetbreads: mushrooms, peas.—

With baked or braised sweetbreads: brown — sauce, peas. Serve with
any meat course one starchy and one green vegetable. Where a short
service is required the green vegetable may be a salad, and this may bfl
placed on the table before dinner is announced.
166 WHAT TO SERVE WITH FISH, ME AT, Etc.
WITH ENTRIES
With —peas.
croquettes:
With boudins:—peas, cream or Bechamel sauce.

With timbales: —cream sauce, peas, or mushrooms, crips bread. truffles
With brown entrees —brown sauce. With

:
entrees —white sauce. light :
With or oyster croquettes or

fish —sauce HoUandaise, or cutlets :
tart
sauce, crisp rolls, potatoes either creamed, au gratin or in roses.
With fish timbales :

—cream or oyster sauce, tiny potato balls.
Pates are served alone because they contain both meat and bread
material.
WITH POULTRY
With broiled chicken :
—cream sauce, waffles or tea rolls. For lunch-
eon: — peas, guava jelly.
With boiled chicken: — ^rice with egg sauee, boiled onions.

With fricasseed chicken: — dumplings or boiled rice, baked tomatoes or
baked onions.
With panned chicken: —brown sauee, baked dumplings or com pudding
or plain boUed rice, baked or fried tomatoes.
With roasted chicken :

— rice, white or sweet potato croquettes, stewed
or boiled chestnuts, guava or crab-apple jelly.
With roasted capon: —chestnut stuffing, boiled rice, baked sweet pota-
toes, stewed celery, spinach, cranberry or guava jelly.
With —Mayonnaise of celery or

cold chicken: salad. lettuce
With hot boned chicken:—sauee supreme, stewed chestnuts.

With boned chicken — :
or Waldorf salad with mayonnaise.
^lettuce, celery,,
With turkey: — boiled

^plain white potato or chestnut rice, croquettes,
baked onions or stewed celery, an acid jelly.
With cold turkey :

—tomato aspic, Waldorf salad.
With guinea fowl: — crisp rolls, broUed bacon, hominy, stewed celery,
currant jelly.
With tame ducks :—walnut or potato stuffing, brown sauce, browned

turnips or parsnips, green peas or asparagus.
With unstuffed duck: —^macaroni, browned sweet potatoes, hominy cro-

quettes, stewed celery, currant or grape jelly.
With cold duck: — aspic, chicory with French dressing.

With goose: —potato or hominy croquettes, sauerkraut, apple sauce or
barberry jelly.
WITH BIRDS AND GAME

With squabs —peas,
:
asparagus tips.
With pigeons: — rolls of broiled bacon, stewed celery, or lettuce salad

with French dressing.
With small birds on toast :

—creamed onions, baked sweet potatoes.
With broiled birds, quail or grouse: —fried hominy or mush, chicory,
lettuce or celery salad with French dressing.

With woodcock: —baked macaroni, lettuce with French dressing.
With pheasants or prairie hens : — ^bread, horsesradish sauce, French
fried sweet potatoes, lettuce or celery salad, French dressing.
With rabbit, stewed or roasted :
—sweet potatoes and parsnips, or baked
squash and stewed turnips, currant or cranberry jeUy.
With Belgian hare :

—Hominy or rice, stewed celery or Brussels sprouts,
spinach, acid jelly.
With vension: —^baked sweet potatoes or squash, cauliflower or Brussels

sprouts, cranberry or currant jelly, salad with French dressing.
MENUS ECONOMICAL
Mrs. Chas. H. Smith.
"Conversation is but serving:

Give no more to every guest
Than he is able to digest;
Give him always of the prime
And but little at a time;
Give to all but just enough,
Let them neither starve nor stuff,
And that each may have his due.
Let your neighbor carve for you."

Scott.
BREAKrAST
Fresh Fruit.
Oatmeal with Dates, Cream.
Broiled Bacon served on Toast.
Sliced Tomatoes. Pulled Bread.
Coffee.
LUNCHEON
Cheese Sandwiches.
Egg Cutlets.
Sponge Cake. Pineapple Sliced.

Tea.
DINNER
Cream of Celery Soup with Marrow Balls.
Baked Chicken, Brown Sauce. Mashed Potatoes.

Fruit and Nut Salad.
Cheese Wafers.
Apple Charlotte Cake
Coffee.
BREAKFAST
Boiled Rice. Stewed Figs with Cream.
Eggs cooked in the shell.
Sweet Potatoes Boiled.

Muffins. Coffee.
LUNCHEON
Boudins of Salmon with Tomato Sauce.
Fried Potatoes. Bread and Butter.
Margarites.
Tea.
168
THE MAN ILA COOK BOOK 169
DINNER
Tomato Soup.
Chicken Croquettes.
Potatoes Creamed Peas in Timbales.
Lobster Salad made with cabbage first boiled in clear salted water until
tender, then put on ice.
Wafers.
Eaisin and Tapioca Jelly with Cream.
Coffee.
BREAKFAST
Fruit.
Fried Cold Boiled Rice.
Cod Fish Balls garnished with Frizzled Baoon.
Toast. Coffee.
LUNCHEON
Stuffed Baked Potatoes.
Broiled Lamb Chops.
Sliced Tomatoes.
Ginger Bread. Tea.
DINNER
Cream of Lima Beans.
Beefsteak Pie with Bacon and Mushrooms.
Mashed Potatoes.
Olives. Radishes.
Russian Salad. Cheese Wafers.
Fruit Sherbet. Cake.
Coffee.
BREAKFAST
Wheatlet. Dates. Cream.
Dried Beef Frizzled.
Fried Potatoes. Russian Com Cakes.
Coffee.
LUNCHEON
Clam Chowder.
Egg in Cream Sauce. Toast.
Strawberry Shortcake.
Tea.
170 MENUS ECON OMICAL
DINNER
Puree of Peas.
Fish Turbot.
Broiled Beefsteak with Mushroom Sauce.
Hashed Frowned Potatoes. Spinach with Eggs.
Russian Salad. Angel Pudding.
Coffee.
THREE MENUS A LITTLE MOEB ELABORATE

BREAKFAST
Fruit in Season.
Oatmeal moulded with Almonds and Raisins served with pulverized Sugar,
and Cream.
BroUed Freshened Salt Mackerel with Fancy BoUed Potatoes and Lemon
for garnish.
Fried Chicken. Creamed Potatoes.
Hot Rolls. Coffee.
Doughnuts.
LUNCHEON.
Bouillon.
Chinese Fish served in Ramkins or shells.
Chicken, Mushroom Patties.
Potatoes Creamed.
Baked Tomatoes. Brown Sauce.
Salad Rolls.
Asparagus Salad garnished with strings of Sweet Red Peppers.
Cheese Souffle.
Lemon Ice.
Chocolate and Cocoanut Macaroons.
DINNER
Cream of Mushroom Soup.
Shrimp Cutlets. Sauce Tartare.
Quail d la Cendre served with English Bread Sauce.
Fillet of Beef a la Bearnaise served on narrow Toast.
Potato Croquettes. String Beans.
Pickles, etc.
Fruit and Nut Salad.
Caramel Ice Cream. Angel Food.
Coffee.
DINNER
Caviar Toast.
Olives. Salted Almonds.
Salmon Croquettes. Sauce Tartare.
Cucumbers.
Creamed Sweetbreads in paper eases or silver shells.
Roast Rack of Lamb. Mint Sauce.
Green Peas. Creamed Potato Balls.
Fillets of Squabs.
Salad of Pomelo, Apples, and English Walnuts with Mayonnaise.
Ice Cream Meringues. Cocoanut Cream Cake.
Mangoes, Peppermints, Chocolates.
DINNER
Anchovies on Toast. Salted Almonds.
Stuffed Olives.
Clear Soup. Parmesan Cheese.
rUlets of Fish, Garnished with Lemon and Parsley.
Creamed Potatoes in Balls.
Sweetbread Croquettes. French Peas.

Fillet of Beef.
Potatoes Scalloped.
Cheese and Mushrooms in green Peppers.
Lemon Ice.
Wild Duck. Wardorf Salad.

Cheese Straws.
VaniUa Ice Cream. Hot Chocolate Sauce.
Almond Cream Cake.
Fruits. Candy.
Coffee.
BREAKFAST
Native Oranges cut up and sugared.
Panipig with Cocoanut MUk.
Poached Eggs on toast.
Baked Tomatoes.
Batter Cakes and Coffee.
(Panipig may be bought in the markets and is to be browned in the oven.)
DINNER
Tomato Bisque Soup.
Fried Fish Cutlets, white Potatoes and Cucumbers with
French Dressing. Olives
Roast Tenderloin of Beef, baked Sweet Potatoes, Spinach.

Currant Jelly.
172 MENUS ECONOMICAL
Salad, whole Beets stuffed -with Peas and Mayonnaise.
Pineapple Gelatine. Cake.
Mangoes. Coffee.
DINNER
Caviar Toast.
Morgan Oysters. Wafers.
Cream of Spinach Soup.
Frogs' Legs. Dressed Cucumbers.
Ham Mouss6. Cream Sauce.
Roast Wild Duck. Creamed Onions.
Mashed Potatoes.
Grape Fruit Sherbet.
Tomato and Bread Salad with Mayonnaise.
Mango Ice Cream.
Coffee.
DINNER
Anchovy Toast.
Mutton Broth with Barley.
Clam Croquettes.
Cheese Fondu in Ramikins.
Roast Fillet of Beef. Browned Potatoes.
Spinach in Egg Baskets.
Salad, Beets filled with new Carrots, French Dressing.
Cafe Frappe.
Cheese. Toasted Biscuits.
LUNCHEON
Grape Fruit (Pomelo).
Cream of Celery Soup.
Mushrooms in Potato Ramikins.
Broiled Lamb Chops. Green Peppers stuffed with Cauliflower.
Banana and Peanut Salad.
Orange Sherbet.
Chocolate.
LUNCHEON
Shredded Pineapple mixed with Cherries, Bananas, Lemon Juice. Served
in Pineapple.
Cream of Corn Soup.
Sweet Bread Croquettes. Rolls.
Turkey Cutlets. Creamed Trimmed Celery.

Grape Fruit and Walnut Salad.
Gelatine Fruit Pudding.
THE MANIL A COOKBOOK 173
ELEVEN O'CLOCK BREAKFAST

Orange, Pineapple and Maraschino Cherries in Orange Cups.
Clam Cocktails.
Fried Fish and Tartar Sauce.
Lamb Chops. Green Peas.
Creamed Potatoes.
Waffles. Maple Syrup.
Coffee.
ELEVEN O'CLOCK BREAKFAST
Papaya.
Morgan Oysters. Cocktails in Lemigj Cups.
Broiled Chicken. Beets filled with Green Peas.
Hot Cakes. Maple Syrup.
Coffee.
SIMPLE FAMILY DINNERS

Chicken and Rice Soup.
Boiled Ham with Raisin Sauce.
Boiled Potatoes. Creamed Turnips.
Cold Slaw Salad with Cooked Dressing.
Chocolate Blanc-mange with Whipped Cream.
Plain White Cake.
Coffpe, Fruits, Nuts.
Soup with Croutons.

Chicken Curried with Rice.
Macaroni with Tomato Sauce.
Lettuce with Mayonnaise Dressing.
Cornstarch Pudding with a Circle of Canned Fruit, Peaches or Pears
around it.
THE FOLLOWING MENU FOR A NEW YEAR'S DINNER TOOK

A PRIZE IN A MENU CONTEST
Caviar Tartlets.
Blue Points on Half Shell, Celery Sticks.
Chicken a la Reine.
Bread Sticks, Salted Almonds.
Baked Whitefish, Sliced Cucumbers.
Roast Wild Turkey, Currant Jelly.
Baked Potatoes, Asparagus with Drawn Butter.
Orange Sherbet.
Mayonnaise of Shrimps.
Pumpkin Pie, Baked Apple Dumpling.
Cream Sauce.
DINNER
Caviar on Toast.
Consomme with Mushrooms.
Baked Frogs' Legs. Potatoes.
Roast Tenderloin of Beef. Currant JeUy.
Baked Potatoes. Spinach.
Fruit Sherbet.
Roast Pheasant. Potato Balls.
Beet and Green Pea Salad.
"*
Nesselrode Pudding. Coffee.
LUNCHEON -
Grape Fruit.
Fish Jelly. Rice Croquettes.
Braised Sweetbreads. Creamed Artichokes.
Orange Sherbet. Fried Chicken.
Potato Chips. French Peas.
Roman Salad. Toasted Crackers.
Charlotte Russe.
Coffee.
DINNER
Anchovy Toast.
Clear Soup. Vienna Rolls.
Baked Fish. Mushroom Sauce.
Sweetbread Patties.
Artichokes with Mayonnaise.
Roast Turkey and Boiled English Ham.
Cranberry Sauce.
Sweet Potato Cakes.
Rice Birds.
Vegetable Salad in Tomatoes, with Cheese Souffld.
Chocolate Cream Puddiog.
Caramel Ice or Cream with Hot Sauce.
DINNER
Cream of Asparagus Soup.
Cold Fish garnished a la Salade.
Cucumbers stuffed with Chicken and Olives.
Fillet of Beef.
Potato Balls. Creamed Celerj'.
Roman Punch,
Snipe and Jelly (currant).
Pomeloes and Walnut Salad, with Cream Cheese Balls.
Coffee Ice Cream. Fruit.
Coffee.
DINNER
Oyster Canapes. Duchess Consomme.
Lobster in Casserole.
Boiled Stuffed Chicken. Riced Potatoes.
Creamed Cauliflower.
Roast Wild Duck. Currant Jelly.
Tomatoes with Mayonnaise.
Pear Ice Cream. Cake.
Coffee.
BREAKFAST
Iced Mangoes.
Oatmeal or Grapenuts.
Chops and Creamed Potatoes.
Eggs to Order. Popovers.
Hot Cakes. Coffee.
BREAKFAST
Iced Pomeloes. Breakfast Food.
Fish Balls. French Toast.
Hot Waffles. Tea or Coffee.
LUNCHEON
Iced Grapefruit.
Bouillon.
Frogs' Legs.
Chops and French Peas.
Wild Pigeon and Asparagus Salad.
Pistachio Ice Cream.
Angel Cake.
LUNCHEON
Oranges.
Cream of Clams.
Fish Cutlets. Cucumbers.
Eggs a la Reine. Deviled Chicken.
French Peas.
Cheese Straws. Shrimp Salad.
Gateau St. Honore.
Fruit.
LUNCHEON
Orange Baskets with Orange and Maraschino Cherries, served very cold.
Bouillon in Cups. Bread and Butter Sandwiches.

Chicken Croquettes served on Potato Straws.
French Peas.
Lemon Sherbet.
Breast of Snipe on Toast. Banana Salad, Chip Potatoes.
Caramel Pudding.
Coffee.
THE FIRELESS COOKER
Principle of fireless cooking. "The principle of flreless cooking is
merely retaining the heat by insulation, just as cold is retained in ice box
or refrigerator by insulation. Ordinarily we heat food to the boiling
point and then leave it over the fire or in the oven to keep it at a cooking
degree of heat, and to do this, on account of radiation, we must keep on
supplying heat.
When cooking in a flreless cooker, the insulation retains all the heat,
thus maintaining a cooking temperature without adding more heat. Herein
lies the economy of fuel. For things requiring long cooking, a fireless will
save three fourths of the gas, wood or coal used in a kitchen range."
Advantages of fireless cooking. Economy of fuel, space on stove,
effort, utensils, food materials and flavor. It takes away the necessity
of staying in kitchen to watch fire or food, food can be prepared hours
before serving and still be hot without being dried up. Utensils are easier
to clean because does not dry or burn on them. Absence Of heat and
odors in kitchen are another advantage.
Buying a flreless. If possible, buy cooker of good make, with closely
fitted lids, and provided with tubes or valves for escape of steam. With
flreless be sure to get Book of Directions for that particular make and
Recipe Book.
Home made fireless. A good flreless may be made at home out of a
milk or soap box, one or two pails or kettles with tight covers, and some
hay or excelsior. An old ice box, if not too large, is very good. Put cover
on hinges and add a hasp to keep cover The box should be from two to
tight.
five inches larger in every dimension than the utensil used. For packing
use excelsior, hay, straw, paper, wool, cork, sawdust or any good non-
conductor. Line box with several thicknesses of newspaper, pack bottom
with firm layer of insulating material not less than three or four inches.
Set utensil in middle of space and pack around it, very tightly, until level
with top of kettle. Make a cushion, like a small mattress, four inches
thick and large enough to flU up of box. The packing will retain its shape
better if a cylinder that loosely fits the utensil is made of pliable cardboard.
Make a cloth lining of heavy unbleached muslin, one piece one inch or
more larger than top of box, with hole in center one inch less than dia-
meter of vessel, second piece an inch more in width than the vessel is high
and long enough to make cylinder around vessel; third piece round and
an inch greater in diameter than vessel used. Form cylinder of straight

piece, and stitch; add bottom round piece and fit other end of cylinder
to center hole of top piece. This lining should fit snugly to packing; turn
in edges and tack to box, about four inches below top, so that when cushion
is placed on top of vessel, the cover fits tightly.
177
—
178 THE FIRELESS COOKER

General Directions for Use.
Clean and dry cooker carefully after each use, air it in sun often.
Metal radiators heat more quickly than soapstone and also cool more
quickly.
A small amount of food cools more quickly than a large amount.
Radiators should be hot enough to brown a sprinkle of flour.
Food is put in vessel and cover fastened tightly until thoroughly
heated thro, then placed in fireless with hot radiators without being opened.
THE COLD-PACK METHOD OF CANNING.

The cold-pack method is considered better than the hot-pack method
and is being used in most domestic science schools and in the homes of
progressive housekeepers in the United States. In the hot-pack method
there is always danger that germs may be introduced on spoons, in jars
or through exposure to the air. If such germs are introduced the result
is spoilage through working. Such vegetables as corn, peas, and beans
are very difficult to keep by the hot-pack method.
A home made outfit for cold-pack canning:
A vessel to hold the jars or cans. This vessel should have a tight-
fitting cover. Provide a false bottom of wood or a wire rack to allow a
free circulation of water under the jars. The wood bottom may be of
perforated boards or of strips of bamboo woven together. This cold-pack
process consists mainly of subjecting the filled jars to the heat or steam
of boiling water for a prescribed length of time. The process of removing
the jars from the sterilizer may be made less difficult by using a jar lifter.
A very convenient lifter may be made from a pan-cake turner. Bend the
blade until it is at right angle to the handle. The upturned portion of the
blade should be about seven centimeters long. To use, slip the upturned
blade under the bottom of the jar and lift straight up.
Jars. — All types of jars that seal perfectly may be used. Glass jars
may be used indefinitely, but new rubbers should be used each time. Be
sure that no jar is defective.. Test jars, using the same methods that was
used in the hot-pack method.
Blanching. — Blanching is important with vegetables and many fruits.
It consists of plunging them into boiling water for a short time. Spinach
and other greens should be blanched in steam. To do this place them in
an ordinary steamer, or suspend them in a tightly closed vessel above boil-
ing water.
Blanching should be followed by the cold dip or plunging into cold
water after removal from the hot water. Blanching removes strong flavors
and odors. It also causes shrinkage so that a larger quantity may be pack-
ed in a jar. Cold dipping hardens the pulp and causes retention of original
coloring. After blanching and cold dipping, the surface moisture should
be removed by placing the vegetables or fruits between two clean cloths
or by exposure to the sun.
_
Directions for Cold-pack Method.
1. Select sound vegetables and fruits. (If possible can them the
same day they are picked.) Wash, clean and prepare them.
2. Have ready o nthe stove a kettle of boiling water.
2. Have ready on the stove a kettle of boiling water,

dipping and blanching them in the boiling water.
4. Put them into the boiling water. (See timetable for blanching.)
After the water begins to boil begin to count the blanching time.
5. The blanching time varies from two to twenty minutes. When

the blanching is complete, remove the vegetables or fruit from the boiling
water and plunge them a number of times into cold water to harden the
pulp and check the flow of coloring matter. Do not let them stand in cold
water.
6. The jars should be thoroughly clean. It is not necessary to ster-
ilize them in boiling water before filling them for the reason that in the
cold-pack process both the inside of the jars and the contents are sterilized.
Heat the jars slightly before filling them to avoid breakage.
7. Pack the product into the jars leaving about one half centimeter
space at the top.
8. With vegetables, add one level teaspoon of salt to each quart jar
and fill with boiling water. With fruits use syrups. (See syrup propor-
tions for cold-pack method.)
9. With glass jars use new rubbers. Fit on the rubber and put the
lid in place. If the jar has a screw top do not screw up as tight as pos-
sible, but use only the thumb and little finger in tightening it. This makes
it possible for steam generated within to escape and prevent breakage.

If a glass top jar is used, snap the top bail only, leaving the lower bail
loose during sterilization. Tin cans should be completely sealed.
10. Place the and capped jars on the rack in the sterilizer.
filled
Enough water should be in the sterilizer to come at least two centimeters

above the jars, and the water in boiling out should never be allowed to
drop to the level of these tops. Begin to count processing time when the
water begins to boil.
11. Consult the table for the sterilizing period. At the end of this
period remove the jars from the sterilizer. Fasten covers on tightly at
once, turn the jars upside down to test for leakage, leave in this position
until cold then store in a cool, dry, dark place. Be sure that no draft is
allowed to blow on the jars while cooling, as it may cause breakage.

180 THE FIREL ESS COOKER
Vegetable Canning in Cold-pack.
—
Vegetable Greens.- Spinach, all other leaves used for greens, and
cabbage should be carefully sorted, and trimmed, the old leaves and coarse
stems removed, and the greens then blanched in steam from fifteen to twenty
minutes. After blanching, they should be plunged into cold water. They
are then packed tight in cans. Add hot water to fill up the crevices and
sterilize two hours.
Boot or Tuber Vegetables. —This class includes carrots, turnips, rad-
ishes, beets, and sweet potatoes. After being thoroughly washed and scrub-
bed, they should be scalded long enough to loosen the skin. Plunge them
immediately into cold water for a moment then scrape or pare off the
skin. They may be packed in the jars whole or cut into cubes. Fill the
jars with boiling water, adding one teaspoon of salt to the quart. Screw
on the tops lightly and sterilize for ninety minutes. Remove from the
sterilizing kettle, fasten covers tightly, cool, and store.
Tomatoes. — Scald the tomatoes enough to loosen the skin. Then plunge
them into cold water, core and skin them and pack them whole. Do not
put any hot water in the jars, but add one teaspoon of salt to each quart
jar. Loosely seal and sterilize thirty minutes. Tighten covers, invert jars
to cool and test, store.
Corn off the cob. —After blanching, slice the corn from the cob with
a thin sharp knife. Pack the sliced com in jars, add a teaspoon of salt
to each quart, fill with hot water and sterilize for three hours.
Squash. — Cut squash into small pieces, blanch for ten minutes, dip
into cold water, pack in jars, fill each jar with boiling water and add one
teaspoon salt to each quart. Sterilize for ninety minutes.
Pod Vegetables. — Such vegetables as lima beans, string beans, peas,

and okra should be blanched in boiling water from two to five minutes,
plunged into cold water and packed. Fill jars with boiling water, adding
a teaspoon of salt to each quart. Sterilize two hours. Remove from kettle,
screw on tops securely, invert jars to cool and test, then store.
Fruit-canning in cold-pack.
Fruits may also be canned by this method. Not all fruits are blanched.
Sugar syrups are poured over the fruits instead of hot water. Different
grades of syrups are mentioned in the directions. In making these syrups
use three cups of sugar to two cups of water, the various densities being
gained by shorter or longer boiling.
Thin syrup is sugar and water boUed so that all the sugar is dissolved
but the syrup is not sticky.
Medim thin syrup is that which has begun to thicken and is sticky
when cooled on a spoon.
Fruit-canning Directions for the Cold-pack Method. Soft Fruits.
These are fruits such as ripe mangoes, pineapples, lanzones, and Benguet
strawberries. Pare, peel, seed or stem as the case requires and pack them
immediately in jars. Then fill with boiling thin syrup and screw covers
on lightly. Sterilize sixteen minutes, remove from the sterilizing kettle,
tighten covers, invert jars, to cool and test for leakage, wrap in paper and
store in a cool, dry, dark place.
Note. —Remove the outside skin of lanzones, separate the fruit into
sections, remove all membrane and seeds.
Hard fruits, santols, Chinese pears, and other hard fruits should be
blanched for two minutes. Plunge them quickly into cold water, core, pit
or remove skins as necessary and put them up quartered or sliced. Fill
the cans with boiling medium thin syrup. Put on tops and sterilize twenty
minutes, remove, tighten covers, invert to cool and test, wrap in paper
and store.
Sliced oranges. —Divide into natural sections or slice with a knife.
Do not blanch. Pack jars closely and fill with boiling thin syrup. Sterilze
the partially sealed jar ten minutes. Remove, tighten covers, invert to
cool and test, wrap in paper and store.
Some Precautions.
Care must be used in sealing. Mold is apt to develop if the sealing
is defective. It is unsafe to keep jars in a damp place where the rubbers

may decompose. Another thing to guard against is improper or inade-
quate blanching and cold dipping. Care should be taken to follow the
instruction on this point.
Careless packing should be avoided. Vegetables and fruits should be
packed closely in jars and after this has been done, the jars should be fiUed
with hot salted water in the case of vegetables and syrup in the case of
fruit. If the packing is not carefully done shrinkage may take place during
sterilization.
In canning green vegetables like spinach, it is important that the
mineral salts and volatile oils should not be lost. Tor this reason the
greens should never be blanched in hot water. The blanching must be in
steam.
It is important that vegetables and fruits should not be allowed to

remain too long in the sterilizer. If sterilization is allowed to continue
the time and follow the schedule
too long the product will shrink. Watch
as given in the table.
ADDITIONAL RECIPES
182
SUGGESTIONS
Tour heaping tablespoonfuls make one gill.
Eight heaping tablespoqnfuls make one cupful.
Tour cupfuls of flour make one quart or pound.
Two cupfuls of solid butter make one pound.
Two cupfuls of granulated sugar make one pound.
Two and one-half cupfuls of powdered sugar make one pound.
One pint of milk or water equals a pound.
One teaspoonful of extract to one-quart of custard.
Two rounding or four even teaspoonfuls of baking powder to one quart
of flour.
One teaspoonful of soda to one cup of molasses.

One scant measure of liquid to three full of flour for bread.
One scant measure of liquid to two full for muffins.
One scant measre of liqid to one full of flour for batter.
One salt spoonful of salt to one quart of milk for custard.
One salt spoonful of white pepper to one quart of soup stock.
One tablespoonful of salt to one-quart of soup stock.
One tablespoonful of each chopped vegetable to one quart of soup stock.
One teaspoonful of extract to one loaf of plain cake.
The metric system of weights and measures is used in the Philippines.
Our kilogram equals two and one fifth pounds.
One liter, dry measure, is a little less than a quart; liquid measure a
little more.
One ganta (rice etc.) equals three liters. 25 gantas equal one eavto.
Never pierce meats while cooking if you would have the best flavor.
Where the word milk is used in the recipes, remember that it means
the evaporated cream diluted to the consistency of milk — one part of cream
to two parts of water.
Lemons may be kept for a long time, indefinitely, in fact, by keeping

them under glass. If laid on a flat surface and covered with a goblet they
will neither mold nor dry up. It is said that they can be preserved in this
way even for six months.
Cocoanut milk may be obtained by grating the eocoanut and squeezing

the pulp. After thoroguhly squeezing add water, and squeeze again. After
all the juice seems to have been extracted, strain and use as milk. This is
very good for custards and all forms of dessert, for which milk is desired.
Must be used immediately after being prepared as it sours very quickly.
To remove mildew rub common yellow soap on the damaged spot and
stiff starch on that. Rub it in well and lay out in the sun.
183
..
.
184 SUGGESTIONS
Ink and iron mold may be taken out by wetting the spots in milk, then
covering them with common salt. It should be done before the garment is
washed. Another way to take out ink is to dip the spot in melted tallow.
Scorch from a hot iron can be taken out by laying the garment in the
sun.
A little lump of camphor kept in the plate chest or silver drawer will
prevent the contents from tarnishing. Lump camphor, placed in closed book
cases, will prevent molding of books placed under cover of sewing machine
:
or typewriter will prevent rusting.

Many people in the Philippines consider it unsafe to eat lettuce and
cabbage raw. Some always scald all vegetables and fruit bought in open
market before using.
One of the things to be avoided with canned beans, peas and com is the
development of what is known as "flat sour" The canned goods may show
no signs of spoiling and yet be found on opening to be in this condition.
It may be avoided by making use of vegetables that have not been gathered
more than five or six hours. Blanch, cold-dip, and pack one jar at a time,
placing each jar in the sterilizer as it is packed. Do not overlook this
precaution in canning vegetables.
Time table for Blanching and Sterilizing.
Blanching.
Vegetables.
Vegetables Greens
Cabbage
Carrots
Beets
Turnips
Radishes
Sweet potatoes .
Tomatoes
Green com
Lima Beans
String Beans ....
Peas
Okra
Squash in cubes .
Fruits.
Ripe Mangoes . .
Lanzones
Pineapple
Strawberries ....
Santols
Chinese Pears . .
Oranges (sliced) .
,„;2,:^--.
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Of Flhcient Housekeepers
La'iiea who take honest pride

maniigiBg^tlreir establi^-bments
in
efficjfcntly ifhoul(f of *&« Jt'llc^'f i? '^'orks for the'.'T:-;
provHle fotne.
home libr.irieti. Theae books ooiitfeinpractically ail the inforn a
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Foods and Hou-êhdld Manairtr.i'int— i )tie

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How to Live i.nii^-^Howarti 2 00

S^:^r.'"t I'f Home Making — I'ij e - - - 2 40
7he A.m3>-ican Woman's Cook K'"Ok — Klaekstonc 2; .60
Iht White Hr.ust Cook JBook -
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Domt^tii Scien"- Prjrjciplei! and Application
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THE

MANILA COOK BOOK

3 1924 059 639 21

CENTKAL 1 lei'i-IODlfT CHURCH

|IL1P"'..C 11, viTON COMPAf V, [N.r.

The original of tiiis book is in

tine Cornell University Library.

There are no known copyright restrictions in

COMPILED BY THE GUILD

WOMAN'S AUXILIARY OF THE UNION

Hotel Admin irrratioa Library

Cold Pack Method of Canning 179

Entrees - ... .... 66

Fireless Cooker .... ... . 177

Fish, What to Serve With - - - 163

Frozen Dainties ...

Hot Breads .... .... 77

Meats .... ... .24

Pastry - - ... .112. -

Punches ... . - - . - - 143

Shell Fish ... ... -

Add to your meal some merriment.

But spice it all with the essence of love

BLACK BEAN SOUP

Put in rice, parsley, celery. Cook one hour. Season.

BASIS FOR CREAM SOUP

2/3 can asparagus 1 tablespoon butter

1 pint scalded milk 1 tablespoon flour

CREAM OF CELERY SOUP

% saltspoon white pepper

MARROW BALLS FOR ABOVE

1 cup mongo salt, pepper and

If desired, some coeoanut mUk may be added in place of some of the

Proceed as with corn soup.

14 teaspoon soda I-V2 teaspoons salt

minutes, with sugar and soda. Run through a siere.

PUREE OF TOMATO SOUP

QUICK TOMATO SOUP

"The Silverside, called "Guno"

to a length of from ten to twelve centimeters and have a greenish tint on

put in a deep dish, cover with bread crmnbs, and brown.

SCALLOPED FISH IN RAMEKINS

Pick apart codfish. "Wash thoroughly in two waters. Soak over

miutes and serve in a heated dish.

CODFISH BALLS AND CODFISH SOUFFLE

WHITE FISH IN PIMIENTO CASES

To make the sauce :

OYSTER COCKTAILS IN PEPPERS

1% pints water 1 teaspoon paprika

Prepare a chicken as for fricassee. Put in baking pan. Add onion,

NEW ORLEANS JAMBALAY

To drawn butter add pepper or Worcestershire sauce, a little salt and

HOLLANDAISE SAUCE FOR FISH

1 tablespoon butter % teaspoon salt

TO MAKE TOUGH MEAT TENDER

salt and pepper 1 cup boiling water

Seven or eight pounds require about two hours.

3 pounds beef rump or topside salt and pepper to taste

in a large spoonful of flour, wet with a little water. Let it boil up 10 or 15

% pound fat salt pork ^4 teaspoon mace