BreadMakingandBreadBaking 10011202
BreadMakingandBreadBaking 10011202
BreadMakingandBreadBaking 10011202
B re a a Ba k ing
’
E m b r a c in g S e le c t io n s in Pa s t ry
(
,
G
e n e ra l Co o k i ng Ca n ni ng P r e s e r vin g P ic k ling
, , , ,
j e lly M a k in g a n d Ca n dy M a k ing
fifi flfl fl fi
M in n
i
e E firo i h e rs
.
1 915
C opyrighted
1 91 5
By t h e A ut h o r
JAN18 i9l6 .
! CI A4 2 0 3 9 4
.
Pre ace
HE R E C P E S Io t ai e d i this b ooklet a e o t i 1
.
c n n n ,
r n 1
te d e d for t h g r a du a te of c uli a ry a r t or t h o m
n e n ,
e
p l e x i t i e s of p e p ari n g th e m e a ls
I
r .
ts aim is t o h e l p t h e e w h os e l a r d er is o t al w ys
v
on n a
as,
th e e whos tr ai i n g for this du ty is u fort u ately
on e n n n
so m e a ssist an ce a d li gh te n t h e b u rde n of th e o e wh o
n n .
T h e m i n i s t er s s ub l i m e ;
B ut g r ea
’
th e e ar th s t es t h e r o in e
Th ey n eve r c as t a loo k ,
’
I l l t e ll y o u s h e is , a t o n c e
‘ '
T h e b l e s s e d h o us e h o l d c o o /e .
DV e h ea r a .
lot o f la n di n g f or
T h e m an w h o g o e s t o w a r ,
T h e ar t is t a n d t h e s c ulpt o r
“
Th e po e t an d h is lor e .
Th e lawy e r an d i n t/ en t er , an d
Th e a ut h o r s f a m o us b o ok ;
B ut we n eve r h ea r a wo r d a b o ut
Th e b le s s e d h o us e h o l d c ook .
P er h aps y ou t h i n k s h e i s n t wo r t h ’
Th e pr a i s e t h a t I w o ul d! g i ve ;
Bu t , w i t h o ut h er c e as e les s k i n dn e s s
P r ay -
h ow l o n g w o ul d y o u liv e !
We al l wo ul d s oon e x pi r e if ,
Of f o o d w e n e er
’
pa r t o o le ;
So ,
r a is e m y h at in h o n or o f
Th e b le s s e d h o us e h o l d go o /c .
She s ar f e s the li ve s o f th o us a n d s
B ut w h e n I an : an a ut h o r ,
I s h a ll s ur e l v
‘
zer it e a b ook
A b o ut the q ue en o f w o m an k in d
Th e z cro r th r h o us e h o l d c o ok .
A L I CE M . JON ES .
( In F a r m an d Ho m e ) .
S C A LE S
JEP A P A TO R
h
S C O U R’ E R
GR A N
C o urtesy C r o by
s Co .
IS EU T IONA L V I E W OF S l M PL TP IED F L OU R M IL I
' -
‘ '
B R EA D A M K ING A ND B R EA D B A K I NG 9
fro m Whe a t
v
; .
m ill re uire m e ts
“
n .
w he at
v
.
C o ckle l in de f o re m o in g al l ro u d s e ds
ev r ,
r
n e .
,
n n e .
c lo th to sep a r a te fro m br a n .
fro m br a n .
3 d b e a k sc alp r f o
r r fi l se p r ati o of m i d d l i n g s fro m
e , r na a n
b ra n .
v ario us s i es of bolti g c l o t h z n .
D u st co l l e ctor a d p u i fi for cl a i g d pu f vm g n r er ,
e n n an rl
m i d d li n g s b y ai a d s if t i g
v
r n n .
to flo ur .
,
r n n o
,
e
m i ddli gs ' n .
of s c on d gr a di n g
e .
B re a d
Bre ad th e s t a ff of lif by co m m o n co se t o cc upies first e, n n ,
, ,
q
n : n :
fi e m e al k e a d it an d b a ke c ak e s u po n th e h e a th
!
n ,
n ,
r .
a t o f b re a d m a ki g
r of t h e Greeks a d R o m a s wh o h a d m a y
n ,
n n n
n n ,
n n
w er e th e L ak e dw el l e s th at i h abite d S w itzerl an d i t h e S to n
L v
r n n e
n n n
e ,
n .
Le v
ed bre a d as f a as th e le v e i g i s co n c r e d is
a en r a n n e n
. .
, ,
S o u r d o u g h is m a de by t ak i n g a s m all po rtio of do u g h . n
n ,
w v us u ll v h as a so u r t ast e
a a .
F lo g t im e bre ad m a ki g h a b ee n co id ered a a t
or a . n n s ns n r ,
an d it m b e add e d th at t o m ak e g o o d w h ol eso m l o f of
ay a e a
12 BR E A D M A K ING A ND B R EA D B A K I NG
a d
n i s l w a v a d m ire d S o m e auth oriti s o n do m st ic a t
a s . e e r
cl a i m th a t to b e s uccess f ul i b re a d m a ki g o e m ust k o w n n ,
n n
the h e m i s t v of ye a st a d flo u r i
c r fa ct bre a d m aki g i a l l n ,
n . n n
t is desir a ble th o u g h
.
ot ecess a ry th at o e w h o b a k es u d er
,
n .
n ,
. n n
st d s so m ethi g ab ou t flour as w e ll as y a st
an n e .
It is
“
three h u d re d v e a si c e y e a st w firs t
n ow n e ar l v n rs n as
us e d a d w h ile o ur an c e stors m a d e a g o o d p al a t ab le b e a d i t
,
n r .
t ain e d an e e -
n ,
1 s, ,
. n r 1n c a n e
, _
w h a t is st a d a rd a d t h e b est for br a d m a ki n g
e ,
n n .
e ,
I
n n a n
of t h i s w h e at i s g en e al l ll d Ha d W h e a t Flo ur t i “
s
I
r v ca e r ;
poor flo u r W i n t er w h e a t is a soft w h e a t an d is g ro w i al l
.
. .
,
n n
Fl o u r an d is u se d i bre a d s p as try a d m a c a ro i I t o
!
n n n . c n
, ,
, ,
br ds a e Occid t Go l d M e d al C
an r ot a d P i ll sib u v s
en , ,
e r es . an r
B est .
BR E AD M A K l NG A ND BR E A D B A K I NG 1
?
B re a —
dM a in g
D ry Y ea st .
I n to
of l uk e wa r m w t r p u t a te a poo of s u ga r
a c up a e
,
s n
an d o e a d a h a lf c a kes of ye a st
n let so a k a t le a st o e h o ur
n , n .
Ha v e p r p a re d t w c ups of fi e l m a sh e d pot a to es t ur n o
e o n v n
,
n . e
b a t w ell c o v e
e d l et st a d u til m or i g
,
r an n n n n .
S p on ge .
To thre pi ts of w ar m w at e r , a d d e o ug h flo ur t m a k e a
e .
n n o
one h al f t o t w h o urs o .
K n ea di n g .
bre a d m ix r m ay b us e d b ut if th e k e a d i g is d o e b
A ‘ "
S
e e n n n
,
h and b egi ,
m ixi g w ith a h e avy s p oo n sif t i o e ifter f
n n ,
n n o
fl o ur stir a d d o
, up of s u g a r o e h a lf c up l r d m o e flo u r
. ne c ,
n a . r
flo u re d k e a d i g b o r d o r fi i s h k e a d i g i t h b re ad p a n
h
n n a , n n n n e
t e dil v
a R em o l l p a rticl es of d o u gh fro m si d s
.
e
d b otto m
a e an
c o diti o do ug h w i l l b e el a stic a d sp o n gy
n n d w ill ot be ,
n ,
an n
v
u e a no n n n
p .
Set to rise i n a wa m pl a ce o ut of h ot or c ol d d ra ug h t s
I
r , .
sh oul d b e 7 2 to 8 0 degrees .
P ut t i n g i n t o l o ave s .
a b o ut t w o po u d s of d o u gh an d a b o u t o n e a n d o n e h alf p o un ds
‘
n .
,
w h e n do ubl e lo aves a e b ak e d i n a p a M o u l d e a ch i n t o sh ap e
r n .
B ak i n g .
t o b e so ur .
little less
BR EA D M A K I NG A ND B R EA D B A K I NG 15
B R EAD .
C o m pr es se d Y eas t .
w a r m pl a ce to rise .
D o ug h .
Wh enli g h t a d d so m e flo ur h alf c up s ug ar h a lf c up l a r d , , ,
st i rri g briskl y
n o e t a blespoo s alt an d m ore flo ur W he n t o o
,
n n .
s p o g v a d el a stic
n et ris e an d fi ish i n t h e us u a l w av
n . n .
NU T BR E AD .
n ut m e ats .
Y eas t .
P l ac i a up of l a k e w a r m w t r
e n cc a k s d y ye ast a d a e e r n
te sp oo n o f su g ar so ak 1 h o u r T o 1 c up of m ash e d pota
a
t o s a d d 1 t a bl espo o of flo u r a d 1 c up of b oili g w
.
,
e at er stir a d n n n ,
n
,
p l ac e .
S pong e .
v
y a .
.
add t c up s ug ar o up l rd or b ut ter 1 t o s cu p s c a ,
-
nu t m e a ts a d k e a d a s oth er br a d a d di n g flo ur as n e eded
n n e ,
.
16 B R EA D M A K I NG A ND B R EA D B A K I NG
GR A H AM B R E AD .
sh ort e i n g 1 he pi n g t e as poo n sa lt an d eq ua l a m o u ts of flo ur
n , a n
an d g r ah am flo ur sif t i n as lo n g as t h e b atter c a
,
b e stirred n
w it h h e a vy sp o o n ; b e a t bri s k l y a d s e t t o r a ise n .
Wh en light p ut i g re a sed p a s an d w h e li gh t
n n ,
n ag a ni b ak e
in q ui ck ove n re d u ci g h e a t i 1 0 or (1 5 m i ut es
,
n n n .
BOS T O N BR O W N B R EAD .
c up bro w s u g a rn co r m e a l
c up n
cu p m ol a ss es 1 c up gr a h a m or rye
.
2 e ggs 1 c up flo ur
9 c ups s o u r m ilk 1 t e a sp oo b a ki g po w d er
n n -
1 te a spoo so d a n . 1 t e as poo s al t n ,
S te am to 4 h o urs .
BR O W N B R E AD T
S E AM E D .
c up m ol as ses c up s co rn m e al
V t e asp oo n so d a 1
L up flo u r c
2 e g gs 2 te a spoo s b aki g po w d er n n -
a b o u t 4 h ou rs .
B RE AD M A K ING A ND B R EA D BA K ING 1 7
BR O W N B R E AD ,
BA K ED .
bro w s ug a
c up n2 c ups g r a h a m fl o ur
r
‘
y! cu p m ol asses
-
2 t bl espoo s s lu mt i g a n en n
c up r a i s i n s 1 te a s p oo s alt n
2 c up s so ur m ilk 2 te a spo o s so d a n .
1 c up flo u r gg e
v
,
n n
,
an d t u r i n g re s d p s a d l e t rise o e h ur b fo r b a ki g
n
. a e an n n o e e n .
R Y E BR E AD .
Y eas t .
I ca ke d y y e a st
r
1 te as poo s u g ar n
c up w a r m w ater
S o k h alf ho ur
a .
S po n ge .
3 c up s w ar m w a t r e
R y e flo u r to m a ke b atter
C up d issolv d ye a st e
D o ug h .
2 c ups w r m w at r a e
3 c ups flo ur
1 t a bl espoo s alt n
56 c up l a rd
flo ur to m k o t d o u gh k e a d th oro u g hly a d b a
a e a s r ,
n n n
v
n
‘
n n n .
et r is a d b a k i sl o w ove
e n e n n .
BR E A D M A K I NG A ND B RE A D B A K I NG
P A R KE R HO U SE RO L LS .
S p on g e .
Di ssol v e c ak dr y v e as t ie up l uk e w a r m w at r
on e n c e .
of m il k w h e c ool a dd c up e a st d fl o u t o m k
.
,
n m ed ium y an r a e a
b a tter cover an d l et ri se
, .
D o ug h .
g ad u al l v flo ur e o u gh t o m a k e a soft d o ug h k e a di g w h en
r n ,
n n
dow a d l et rise a g a i
n n n .
R o ll s ,
l att n o ut t h d o ugh t ab o ut
F e i ch i th ick ess ( fut
e o .
n n n . .
g t h er
e P ut i n b a ki n g p a w i th sp a c b t w e e
.
L e t r i se ; b ak e n e e n .
ab u t 2 0 m i ut es i n q uick ov n
o n . e .
B A K I NG P O W D ER B I S CU I T S .
CU P S flo ur 2 te s p oo s b a ki g p o w d er
a n n -
CU P s hort en n i g c up m i l k or w ater .
b o a r d R oll li ghtly to
. i n ch i thick ss us e b isc uit c utt e r n ne ,
‘
B ak e ] 5 t o 2 0 m i utes n .
20 B R EAD M A K I NG A ND B R EA D BA K I NG
nc us e p a s t ry flo u r
a i f it a b e
n rv ,
.
c n
h a d th e c a ke w ill b e lighter a d t h e p i e c us t m o e fla k e y
, ,
n -
r r .
flo ur fo r bre a d c a ke , an d ge er a l b ak i n g p ur p os es , w ith n e e
,
n r
a f a il u re T wo poi ts esse ti a l i
. c a ke m ak i g a e a tte ti o
n n n n r n n
,
b e cl e a a d w ithi re a ch T h e m a teria l s u se d i n th e c a k
n n n . e
a d ds t i t s s u ccess
o .
r .
n
a g oo d br d of fl a vo ri g e xtr a c t s
an n ,
Th e g e n er al ru l e f m ixi g a b u tte r c ak or au v c a k e m a d or n e e ,
C r a m t h e b u tter a d w h e n b e ate
e light g r a du ally ad d t h
,
n n ,
e
v
. e r .
b e at e sh o ul d n o w b e a dd e d h e a t w ell a d a d d t h e fl ori g
n , ,
n .
a n
se r l ti m s A d d Ho u r a d li q ui d al t e at e l v an d w h
e a e .
n rn . en
,
.
FOR C AKE S WT I HO U T U TT B ER .
I{ th e yo l ks of e g g s r y li g ht v A dd s ug a r s l o w] y h e at
v
e at e .
t i l p on g v A d d th e fl o i g h at q
l i ui d m av
fl
d w
t
b e
mg un s . a r n an . .
u se d .
v
e
-
salt ,
an d sifte d se r a l ti m s e e .
B R EA D M A K I NG AND B R EA D B A K I NG 2I
Ba in g an d He lps
Ha ve a m oder ate ove n for b a ki g spo n ng e an d an cl c ak es .
c akes .
The h at t e r sh o ul d b e sp r a d ev e ly e n wh e n t ur e d i to
n n b ak
in g t in .
T o T es t the Ove n .
ft flo ur o ce before
Si n it is m e as ure d th e n ,
ad d b a ki n g
po w d er a d s alt a d sift
n ,
n 2 or 3 ti m es m ore .
St a n da rd M e as uring
7
1 c up flo ur e ual s q
1 c up s u ga r e ua ls q
c up b u tter solid e u als q
1 q
li uid e uals q
1 q
c up li u i d e u al s q
1 q
c up li ui d e ua l s q gi lls 2
“
1 q
li ui d eq uals 4 w i e g l a sses
n
1 q
c up li ui d e ua ls q 1 6 t ab l espo o s n
4 s al t sp o on s
- -
e q u als 1 te as p oo n
2 3 t e a sp oo n s e q u a ls 1 t abl esp o o n
2 t ab lespo o s e uals q 1 oz li u i d
q
n .
—2 t ab l espo o s e uals 1 oz s u g a r
L
n .
evel m e as ure m e ts
n .
B R EA D M A K ING A ND B R EA D B A K ING 23
C O FF E E C A KE .
1 c up s u g a r e g gs 2
c up b utter Nut m e g a d s alt n
n , n
, , ,
k e a di n g
n .
L
et ris e w h en light fl atte out i n b a ki g ti n s
, n n .
n am o ; l t rise a d b a k e
n e n .
C O F F E E C A KE .
q uart of bre ad sp o n g e o m a k a sp o ge of 1 c a k e f
On e ,
r e n o
be at n e g g s a te a spoo s a lt a f ew g r ati gs of n ut m e g a d a
e ,
n ,
n n
f e w r a is i n s if lik e d Fl a tt n o ut i n sh all o w b a ki g ti s a d
L
. e n n n
n . n n n .
rise an d b a k e .
24 B R EA D M A K I NG A ND B R EA D B A K I NG
D E U T CHE R KA FF E E
'
K UC H E N .
Y e as t .
1 c ak e dr v ye a st ,
1 te a spoo n ug a r s ,
c up l uk e r
wa m wa te
S o a k h a lf h o ur .
Sp o ng e .
To 1 7
p i n ts sc a lded m ilk co oled a dd d issol e d
2 v e as t an d
L
3 y
, ,
fl e ri r t o m ak e a m e d i um b atter
, et rise . .
D o ug h .
or 4 b e a te e g g s 1 t e a sp oo s alt a d 4 te asp oo
n ut m e g
. n
,
n 1
,
n n
B e a t 1 0 to 1 5 m i ut es n .
.
l Ia\ '
-
w ith s ug a r a d ci am on L e t rise an d b a k e 32 t o 1 h o ur i n
v
n nn .
m o d er at e o e n .
B R EA D M A K I NG A ND B R EA D B A K ING 25
FR UI TC A KE .
4
15 lb s ug a r
,
. bl a ck w al uts 1 c up n
1 l b b utte r. lb citro n .
1 . l b flo ur . 4 te asp o o s b ak i g p o w d r n n -
1 lb se e d e d r ais i s
. 1 t e a s p oo n ci n am o nn n
1 lb s ul t a a r a isi s
. 1 te as p oon cloves n . n
1 lb c u e n t s
. c up m ol a s s es
rr
1 . l b chopp e d d a tes
. 8 to 1 0 eggs
Juic e of 3 or a ges n .
"
C r e a m t h e s ug a r a n d b u tter Ad d th e w el l b e at yol k s of . en
r n n .
ro w d d ep al um i um p a ant h at h a s b e e n b u ttere d a d
e n n n
flo ured
B ak e e l
,
r d u c h ate e e .
D AR K FR U I TC AKE .
1 s ug a r lb .
1 c up ol ass e
Ne w m s
1 l b flo ur (51i b l a ck w a l ut m e ats
v
. .
.
n
.
o n
1 l b c u rr a ts .
n 2 t e a spo o n s c i n a m o n n
lb citro . n 2 te as po o n s b a k i g p w l ii
'
o c cr
2 l b s r a isi s g ro u d ut m e g s
9 n n
.
n -
1 0 ggs e 1 t e as p oo n sod a
Ju ice 2 o r 3 l em o s n .
26 B R EA D M A K ING A ND BR EA D BA K I NG
L I GH TF UT R I CA K E .
1 lb ug a . s r
“
c ups flo ur
lb b utter
.
1 .
. c up m ilk
1 lb S ult a
. n a ra isi ns c ups b lac k w al n u ts
4
5 l b citro
.
n 2 c ups c oco a ut n
V » lb fig . s 2 te aspoo s b aki n n g -
p o w d er
W hit e s 6 or 8 eggs .
PO U ND C A KE .
flo ur 1 lb .
1 l b egg s ( 1 0 ) . .
A l m o d or v a ill a n n .
VVl t l p l i o f th e flo u r w h e
l -
fl
‘
th is is do e co m bi e th e t w o
,
n n n
m ixt u r e s an d fo l d i n t h e w ll b e t e w hites of t h e 1 0 e g gs
v
e a n ,
fla or B ak e as a l oa f
. .
.
SI L V ER C A KE OR S E A FOA M I
C AKE .
2 c up po w d r d s ug a r s e e 2 c ups p a stry flo u r
1 c up b u tter 1 c up m ilk
W hites of s ix egg s 1
‘
te a po o A l m o n d ext a ct
s n r
GO LD CA KE OR S U NS H I NE
‘
C A KE .
2 c ups s u g a r t e as po o cre a m t a rt ar
l n
2 % c up s flo ur te aspo o n sod a
1 c up m il k 2 te as p oo n s v a ill a
“
.
n
1 c up b utter Y olks o f 1 1 gg s e
B R EA D M A K ING A ND B R EAD B A K I NG
W ED D I NG C AK E
1 lb or 2 c ups s u g a r
. te a sp oo n ut m e g 1 n
1 lb b utter
. 1 te as p oo n ci am o nn n
1 l b fio u . r te aspoo n m a c e
1 se e d e d r a isi s
.
2 c up s bl a ch e d a l m o n d s
n n
1 lb c u r r a n ts 1 up bl a ck wa l n ut m e ats
-
.
. c
1 lb ble a ch e d S u lt a a r a isi s
.
3 ora ges ( j u ic e ) n n n
1 lb fig s or d ates .
1 le m o n ( j c a d gr a t e d ri d ) e n n
lb ci tro n c an die d
.
8 to 1 0 e ggs
,
lb ora n g or l e m o c a di e d
. e n ,
n
g r at e d r i d a d j ui c e of le m o n a d all th e fl u r except p a rt of
n n ,
n o
a .
up i n w hi ch m ix t h e S pi ce s an d d edge th e s m a ll fr uits th a t
c ,
r
r .
m e a ts citro a d o r a ge p eel c u t
,
n o r chippe d thi
n M i x w ell
n n .
a d fo l d i
n t h e w ell b e a te n w hites of th e eggs
n This m ay b e .
L
ik e a y fr uit c k e it i s m uch b etter b k d t w o or thre
n a a e e
w e ks b efore u s d
e e .
No 1 . . L AY E R OR W T HI E C AK E .
c ups s u g a r
2 of 8 g g s e
c up b u tt er § 4 c u p m ilk
3 c u ps flo u r M t e a sp o o n l m o ext a t e n r c
r
a
No 2 . . L AY E R OR W T HI E C A KE .
2 c up s s ug r a 3 c ups flo ur
yj
s c up b utt e r t e a spoo s b ki g po w d r
n a n e
1 up m i l k eggs
v
s
an ill a s al t
re m b utt e r a d s ug a r A d d
C a n . m ilk slo w ly th n flo u r sift d
,
e e
a d di g t h e fl av ori g
n B ak e i n n . l a ers or lo a f Goo d with .
ba a or a y fru it filli g
n an n .
n
BIR T HD A Y C A KE .
2
c up s u g a r s 1 he api n g t e s p o o b a ki g p o w d er
a n n
s al t
n
c u p b utter 3 e ggs
h
Cr e am b utt er
s ug ar A d d y ol k s w ell be a te m i x t h
an d . n e
d y i in g ed i e t s s e i v e 3 or 4 ti m es an d a d d to th e cre am e d m i x
r r n ,
.
e ggs
C)
0 .
B e
l ayer c a ke or if m ad e in lo a f c ak e li e deep c a k
ak as , ,
n e
- i
n n n ,
,
th e m or e fig s a d n ut m e a ts a before t i n sho ul d b e ab o ut 73
v
n n s ,
GI NGER C A KE S -
.
c up bro w s ug a r n 1 te a spoo n gi ge n r
e up li ght Ne w Orle a n s m ol a ss es
-
1 t e as p o o n c i n n a m o n
e ggs 1 c up r aisi n s
c ups flo ur
B ake as d Op c ak e or lo a f c a ke
. I
'
l '
s .
JE LLY RO LL C A KE .
c up s ug a r c up ilk m
2 e ggs 2 c ups flou r
c up b utt er 2 D t e a spo o s b a ki n n g p o wd e r
Cre am
b utter an d sl ow ly a d d s ug ar th e n t h e w ell b e at e ,
n
j
r . n .
c urr a t e l l a d rol l
n y n .
GI NGE R BR E AD .
3 fl o ur
“ R PS‘ 2 t e a s poo s g i ger n n
1 up m ol a sses
c 1 t as p o o ci n am o e n n n
c up b ro w s ug ar n 1 te a spo o s al er at u s n
up short e i n g
c n eggs 0,
1 c up w ater
.
S al t
c up r aisi n s l
an d s al t A d d t h e w at e r h o t w i t h s al at us d i S S Ol V Gd i “
it
q
er n
'
-
.
,
GI NGER C O O K I ES .
1 c up bro w s ug ar
n 1 t e a spoo So d a n
1 c up b ut t er 1 .
t e a spoo ci n n a m o n n
2 eggs t aspoo s al t
e n
c up m il k
Fl o u r to m a ke so f t d o u gh roll o ut q uick l d h l lx e i n
v
a y an a
,
m od er a te o e n .
GI NGE R C OOK I E S .
a d the gr a ted ri d of a l e m o
n n ( if w a te d ) m i x S tir i n flo ur n n ,
.
v ,
o n . n n .
k pt i n a sto e crock
e n .
M O L ASS E S C O O KI E S .
2 c u ps ol asses
m t e aspoo so d a
1 n
1 c
up m ilk or w at er 1 t e a spoo s a lt n .
.
34
,
c up sh orte i g n n Flo u r
C ut an d b a ke o flo u r d t i i q uick o
n e n n en .
32 B RE AD M A K I NG A ND B R EA D B A K I NG
S U GAR C O O K I E S .
l fi c ups s ug a r te asp o o n b a ki g po w d r n -
e
1 c up b u tter
,
5
1 t e as po o v an ill a n
c up m ilk
1 1
4 t e as p oo n sa lt
2 eggs Fl o ur
C r
th e b utter th e ad d th e s ug ar a d th e w ell b at
e am n n e en
q
,
. n n
to m a k e a do u gh t o roll o ut B ak e i n uick ov n . e .
M O L A SS E S C A KE .
1 c up short e i g 1 t e as po o
n n so d a n
3 c u p s flo u r 3 eggs
1 h e api g c up r a isi s n n .
H e a t m ilk s ug a a d s hort e n i g,
r Stir i
n se as on i g T h e n . n n .
n
w ell b e at e f B a k e 3 0 to 4 0 m i n u tes i
n ordi a ry oblo g b a ki g n n n n
t in .
RO C KS .
c up s ug a r c up s flo ur
c up b u tter 2 e g g s s alt
,
1 te a sp oo n cloves .
1 te asp oo ci n n n am o n
h e pi
1 of n o t m e ats
a ng cu p an d r a isi s ch op p e d ;
n 01
‘
in pl a c e
of r aisi n s chop p ed d ates
. .
B R EA D M A K ING A ND B R E AD BA K I NG
S U GA R C AKES .
1 co p po w d er d s u g a r e
1 c u p fl o ur
1 te a spoo b a ki g po w d er n n
t eg g s w ell a n d a d d t h e s ug a r a d b e at v ery li g ht
e at .
the n .
o en .
C H E E S E C A K ES .
a d d a litt l w a ter
. e .
e n n n .
o e r . n n .
D O U GHNU T S .
1 c up s ug r a 1 eg g
1 Ct l p so u r m i l k t e aspoo so d a
1 n
s alt .
ut m e g
n
an d to 3 c ups flo u r t o m a ke a soft d o u g h .
34 B R EA D M A K I NG A ND B R EA D B A KI NG
D O U GH NU T S .
t a blesp oo n s b u tter
1 te a spoo n s alt
2 t e a sp o o n s b aki g p o w der
n
t e as p oo n gr a ted n ut m eg
C re am t h e s ug a r a d m elte d b ut t e r i a m i x in g bo w l stir i
n n
'
,
n
n ,
n
t h e b a ki g p o w der an d flo u r a d stir i
n -
n th e flo ur or e o ugh to
n n
H a v e l a rd f o r fryi g a t th e righ t t e m p er at u re it sh o ul d n o t
n
a d i f it bro w n s i n
n o f a m i ut e nt h e h e at is a b o u t r i g h t f o
,
r
fr yi n g d o u gh n uts .
36 B R EA D M A K I NG A ND B R EA D B A K NG I
FI G F I L LI NG .
1 lb . fig s s ugar 1 cup
c ups w at er t ea sp oo n v a il l a n
Ch op fig s fin e an d co o k i n w a ter un til te n d er
an d cook un til o f t h e right c o siste n c y to s re d
.
A su ga r
p a n s tir
v a ill an .
c up m ilk
O R ANGE F I L LI NG .
94 c up s ug a r 1 e gg
1 t a blespoo corn st archn 1 te aspoo b utter n
i ce of 1 or an g e
Ju an d le m o w ith n ,
wa ter co m b i e d t o n
m a ke a sc a n t c u pf u l
.
. M a ke like le m o filli n n g .
CHOCO L AT E F I LLI NG
4 t b l esp o o s m ilk
a n 1 tea spo o v a ill a n n .
v
c e n e
B ANANA F I LLI NG .
S pr e a d t h e v
l a ers wi th cre am filli n g an d ad d slic ed b a n an a
B R EA D M AKI NG AND BR EAD B A K NG I 37
B A NANA -
C R E AM F I LL I NG .
C R E AM F R O S T I NG .
1 gr a ul at e d s ug a r
cup 5 t abl s poo s cr e am
L v
n . e n .
em o or al m o d fl a ori g
n n n .
n n
it b e c o m es c e am v Cak m us t b e q ui te w a r m w h e n frosti g is
r . e n
sp e a d on
r .
B O I LE DF R O S T I NG .
1 s ug ar
c up W hite 1 e g g
9 t a bl e s oo s K a ro n te asp o o v a ill a n n
p
3 t abl e spoo n s w ater 2 drop s t o V 4 t e a s p oo al m o d n n
BO IL E D I C I NG .
1 gar White
'
c up su 1 egg
an d a d d fl a vori g S p re a d on t h e col d c ak e
’
‘
n .
‘
.
“
B RE A D M A K ING A ND B B
RE A D A K NG I
S T R A W B E RR Y S HO C A RT
’
KE .
94 sh o rte i n g
c up .
1 n te as p oo s alt n
A c up m ilk
S
S er e w a rm .
V AN LLA I CE I C R E AM .
2 q ua rts m il k 1 pi t cre am n
3
C c up flo ur 4 t o 6 e ggs
“
3 c ups s u g a r
,
n
fre e ze
LE M ON ‘S H ER BE T .
rts m i hk
q ua 4 e g gs
3 c up s s ug a r 5 l e m on s
B e at eggs sep ar atel a d d p art of s u g a r to the yolks an d be a t
.
y
,
m ore t u r n i g it i
,
m ilk w i th r est of s u g a r a d stir i
n n th e n n
b e ate w hit es
n T urn fre ezer a d fr e eze un t i l it b e g i ns to
. n
E NGLI S H P LU M P U D D I NG .
wh ich w ith t h e s u et m ay b e u
n
,
thro ug h a
q r n
n ,
n
n ,
n . c
,
1 te a spo o
. ci n am o n V t e a spo o
n ut m e g
n t aspoo cl o s, 2 n n ,
e n e .
c u p b ro w s u g a r 1 c up su g a
v
n ,
r .
m a de T o fi ish ad d 1 c up flo ur
. n c ups m ilk 4 b e a te e ggs , ,
n .
g r ate d ri d m a y b e a d ded
v
n .
th first
e h o u rs of ste am i n g .
S U ET P U D D I NG .
1 c up s ue t
-
lb r ai si s 1 . n
2 c u ps br a d cr um bs e4 lb citro n 1
.
c up s u g a r 1 h cherries .
c up ut m e ts n 1 t a spoo ci n n am o n
a e n
1 up m ilk
c t as poo cloves e n
1 c up bro w su g r 2 t e a spo o s s a lt
n a n .
1 c up flo u r I; te s po o s b a ki g po w der 3
a n n -
.
4 e g gs .
Be t g g s ad d s u g a r an d s u et th t h as b e e m e as ure d wi th
a e ,
-
,
a n
m e a s u re of bro w s u g a r ) d t h fr ui t N w a d d fl o ur sift d
n an e . o e
w ith b a ki n g po w d er a d se a so i n g -
n n .
S t m co st a tly fo ur h o u rs
ea n n .
40 BR E A D M AK I NG A ND BR EA D B AK INH
I ND I A N P U D D I NG .
2 q ua rts sc a l d e d m ilk c up li o ur
eggs 1 ol asses
c up m
1 c up s u g a r c up r aisi n s
1 . c up cor m e al n 2 te a sp o o s s a lt n
c u p co l d m ilk Q te as p oo n e a ch
Gi n g e r an d ci n am o n n .
c c a n
c up m o l a ss es a d c up flo u r th e gi ger an d ci am o n 2
a
n ,
n nn ,
t o2 ho ur s lo ger n .
CO R N M EAL P U D D I NG .
1 q ua rt m ilk 1 geg
c up c or m e al
n
33 t e a spo o gi ger n n
c up flo ur te as p o o n cl ove s -
c up s u g a r t e aspo o n s alt
( 3q r ai s i n s 1 te a sp oo b a ki g p n n -
o i vd e r
1
. c up s u e t Tu c e ofi le m o a n nd
/ c up m ol a sse s t h e gr a ted ri n d
1
.
n n ,
n ,
,
ho urs or m or e D o t r m o th e o er d ur i n g th e first 2
. no e e (
h o u rs of c ooki n g .
v
r e
m ol a se s a d s c up s u g a r n . S er e w i t h l e m o s u c e n a .
B R EA D M A K ING A ND .
B R EA D B A K NG I 41
R HU BAR B P U D D I NG .
JV; cu p s ug r co co n ut
a c up a
1 t e as p oo l em o n n
2 c ups rh ub a rb 4 e g gs
1 c up br a d cru m bs eGr a ted ri d of 1 le m o n n ,
l e a t light
z -
St i r i n o c u p of bre a d
. cr a cker or c a e cr um bs ne ,
k ,
t w o c u p s st e w e d rh ub a rb t h e c oco an u t a d l e m o n extr a ct th e . n ,
g r ated ri d of a le m o Fo ld i
n t h e be at w hi tes of 4 e g g s n . n en .
S t am 2 t
"
e 2 h o urs o 1
2 .
BR OW N BE T T Y .
5 ples
ap £ 4 te as p o o ut m e g .
n n
3 c u ps b r a d cr um bs e Lj te a spoo n ci am o nn n
1. up s u g a r
c l em o n .
( 1 t a bl sp oo n s m elted b u tter
e “ ater
T
b ut t w ith b re a d cr um bs an d s pic es
er P l a c e a l ayer o f cr umb s .
. n
m i ut s w ith p a c over e d p a rt of ti m e
v
n e n .
S er w i t h a u v s au c e e .
FR UI PU T D D I NG .
r um b a p o un d of dry bre a d W a h
C .
lb c u rr ts W ash . s . an .
a l m o n ds an d bl ac k w a l uts w ith so m e p i s t a s h i o n u ts an d pi ne n ,
i
A dd c up s s u g ar a d j uic e of 3 le m o s a d s t i M i x i n n n n r .
1
75 up m elted b u tter a te a sp oo n o f s alt a d 4 o 5 w ell b e at e n
v
c n r
,
e g gs S t am as a pl um p u ddi g
-
. e S er e with le m o s auc e n . n .
42 B R EA D M A K I NG A ND B R EA D B A K NG I
C OW
R S NE S T .
T wo c ups
te aspo o n s alt t wo t e a spoo s b a ki g
f l o ur , on e
“
,
n n
A PP LE T A PI OC A .
w hipp ed cr e am .
TA PI OCA P U D D I NG .
H e at q
rt m ilk i n a do ubl e b o il er ; w h e h ot stir i 1
ua
v
on e n n
c up m i n ut e ta pi o c a a d a t e a s p oo n s alt c oo k 1 0 m i ute re m o
n ,
n s ,
e
i n g o e te as p o o n v a ill a
n S e r e h ot or col d w ith s w eete e d
n . n .
cre am .
R I C PUE D D I NG .
B oil e up r i ce B e at thre e e g gs a d d to t h e m o e c up
on c .
,
n
e . ne
a .
44
-
B R EAD M A K I NG A ND B R EA D B AK NG I
W H IPP C A
ED RE M
i t s w ee t cre a m w hi p p e d sti ff
On e p n . S tir in 1 t a bl es po o n
po w dere d s u g ar an d te a sp oo v a ill a n n .
B A
RE D M A K I NG A ND B R EA D B I
A K NG 45
PI E CU R ST .
,
n ,
on e h alf te a spoo
-
of b a ki g po w der m i x dr y i gre die ts an d
n n -
n n
. n
'
~ r
,
b tw e e
e t h e h a ds an d fi g ers
n n n .
s l i g htly A d d w ate r to re m ai n d er of do u gh as so o as ee d ed
. n n .
PIE CU R ST .
M ix sift 2 c ups flo u r
an d t e as po o s s alt te aspoo ,
n ,
n
b aki n g p o w d er i to m ixi g b o w l a d d t wo th i rd c up of l a rd a d
n n n
;
- -
no o
r n o n r .
e n n
o ut v
e n an .
,
e
n ne n
a
v r .
v
n e n . e on ,
n
b ei g p r e p ar d
n To roll for th e p ti s t a k t h oo l ed p ast
e . ie n ,
e e c e
4c B R EAD M A K I NG A ND B R EA D B A K NG I
an d piec e s ac cordi n g t o th e n um b er cf cr usts d es ired
c ut in
a d roll
n A v o id m ixi n g scr aps w it h the fre s h p as te
. Al l i
, .
n
g r e d i en t s an d u te n sils us ed i n m a ki g p i e c r us t sho ul d b e a n s
n ecess ar y .
A PP L E PI E .
h a t a fter 1 2 to 1 5 m i ute s
e n .
CH E R R Y PI E .
s ug ar 2 r o u di n g te a sp o o n s o f flo ur s ifte d w ith th e s ug a r i to
,
n ,
n .
re du ci g h e a t af ter 1 2 to 11 5 m i utes
n n .
M OC CH K ERRY PI E .
On eof cr a be rries st ew e d a
c up n ,
n d w ork e d throu gh a col
an der 1 % c u p s s u g a r 1 c up of boile d
, ,
S ult a a r aisi n s 1 h e ap i n g
n ,
tea s p o o f flo u m ix e d w ith s u g a r a
o n r ,
n d a l um p of b utter M ix .
al l a d b a k e w ith t w o cr ust s
n -
.
R AI I
S N PI E .
t e a s p oo o f flo u r j ui c e an d ri n d of o n e l e m o an d bu tt r P ut
n ,
,
n ,
e .
r a i sins m c r us t s p r e a d o s ug ar a dd l e m o n j u ic e a n d g r at ed
, _
n , ,
ri n d an d b i ts o f b utter
,
d ad d u p per cru s t
“
. an .
B R EAD M A K I NG A ND B R EA D B A K NG I 47
LE M O N PIE .
F illi
for t w o pi es U s e t h e yol ks of five e g gs a d White
n g . n
of o e b e at w ell ; a d d on e c up of mi l k
n ,
.
c usp m e l t e d b utter ,
; ,
h e a t t h e white s of th e f o ur eg gs t h at y ou h av e left an d ad d th em
t o th e filli g a d t u rn i t o un b ak ed cr usts an d b a ke i n a
v
n n n
“
q ui ck o e n .
LE M O N PI E .
,
n ,
M I N E PI E C .
q
p u n a p a n a , ,
.
m OISl n-
c u I I ec e r , ,
o n .
Wh w ll h a ted a d s e a so n e d fill p i e cr u st
en e e ad d u pp er
n ,
.
n . n .
b g i s to b ro w b ak e i al l 3 0 m i ut s
e n n ,
n n e .
43 B R EA D M A K I NG A ND B R EA D B I
A K NG
C R E AM P I E .
t e a spo o n v an ill a 1
1 t a blesp oo corn st a rc h n
B utter size of w al n ut
P i n ch of s alt .
of p o w dere d s u ga r .
v
,
c a r e f ully i h o t o e
n n .
C HOCO LA T E PI E .
as
M elt
for cre am
on e s qpie re lsoof chocol
ua
a frost
te a
an d
in
-
do uble boiler a dd i
b ak e as cre am pi e
,
.
. n g r d ie ts
e n
COCO U A N T PI E .
a d b ro w n as c re a m pi
n
CU S T AR D -
PIE .
21 5 c up s m lik ggs 3 e
v
3
1
4 c up s u g ar 1 te a spo o n an il l a
P i ch s alt n .
B at eggs a
e n d s ugar add m ilk v a ill a
, ,
n an d s alt . B ak e i n an
un b a k ed cr ust .
AD M A K I NG A ND B R EAD B A K IN G
B R E AD M A K ING A ND B R EA D B AK ING
AD M A K I NG A ND B R EA D B A K l NG
M A K ING A ND BR
E AD BA K ING
B R E AD M A K ING A ND B R EAD
‘
B AK ING
B R EA D AD B I
A K NG
B R EA D M A K I NG AND B R EAD B I
A K NG
M A K I NG A ND D B I
AK NG
B R EAD M A K ING A ND B R EA D B I
AK NG
D M A KI NG A ND B A
RE D
AD M A KING A ND B R E AD B I
A K NG
B R EA D M A K I NG A ND B R EA D BAK I NG
M A K ING A AD B I
A K NG
B R EA D M A K I NG A ND B R EA D B I
AK NG
B R EA D M A K ING A ND B R EA D B A K NG I 65
M in c e M e a ls
M I N E M EA T C .
2 lbs b f . ee 1 t aspoo lo es -
e n c v
1 l b s uet
. . 1 t asp oo ci a m o e n nn n
I l b cit o . r nt e asp o o s a lt 2
n
1 lb s ede d r a isi s
. e 1 p eck a ppl es n
1 lb e d less r isi s
. se 6 or a g es a n n
1 l b c u ra t s
. r
-
4 l em o s
n n
1 lb bro w s u g a r
.
Su g a r
n
lb c d i d le m o
. an S w e t cid r
e n e e
51 lb c a di e d c r a i g
. n e
e . n .
or a g n d l mo
e , anp l sho u l d b u th ro u g h th e fo od c h opp r
e n ee e r n e .
P r p r e t h c urr a ts a d r aisi s b
e a e w ashi g w ell an d t h e l tt r
n n n y n ,
a .
e
m ay h e ch oppe d .
o r g ui ce a d th e o utside g r at i g of lem o a d o r a g
an e . n n a n n n e .
g oo d d a t a ge a I c as i n e g a r i s us e d i m i ce m e at it is
n . n e n n
b est t t o us e l m o n j ui
no . M i x al l i g r die n ts a d a d d g a u
e ce . n e n r n
l at d s u g a r t o s w e t
c s t o n r an g e c o ok o n e t o t w o h o urs do
e en ,
e , ,
n o t scorc h
.
A q ua t i t v a b e m a d e up a d use d s
. nd d it c n n a n ee e ;
w ill k e p as l o g as th e w e a th er is c ool
,
e C ol d m
n in c m at c a b e . e e n .
.
,
s ug ar or m oist ure a d ed re . n ee .
66 B RE A D M A K ING A ND B R EA D B A K I NG
M is c e lla n e o us Coo mg
B OI L ED R I CE .
se d
u th a a v oth er g r i w ith t h p o s sibl e exc eptio n of
n n a n
,
e
w h e at .
,
.
d oe s o t t ur
n m i l k v t h e ric e is cle a
.
n P l e t V o f w ate s ho u l d n . n r
B ut in
a
e soft
r w hi h us u l l y t ak es 2 5 m i utes
,
c D o ao t stir t h e rice n . n
th t m a v b e g i to stick
a n .
Wh e ice is do e i t m ay b e d r a i d thro ug h a c ol an d e t h
n r n ne , r ,
en
th ri c it n ed o t b e dr a i e d A d d up of m ilk a d e t b ac k
e e e n n . c n s
on r a g to keep h o t
n e .
B R EAD M A K ING A ND B R EA D B A K I NG
B R OWN GR A V Y .
U se e
gr a se fro m a [p o t ro ast for bro w g r vy f t h e re
the n a . I
i s m or e g re ase th a eede d t a k o ut so m V t o 34 up is s uf
v
n n ,
e e, 3 c
n . n n
e ,
n n . ea n .
V E GE T A B E S OU P L .
On e 3 to 5 l b b f sh a k s . ee n 2 c u ps hopp ed c a b b g e
c a
1 c up c h Op pe d r ut a b a g a or t u
i ips rn 2 ch opp ed o i o n s n .
ok so up b o
( lo f e w h o urs d ski m a d d e get a b les ti m e
ne a .
an ,
v
req ui red for cooki g v i s i o der am e d r ut ab g s c a rrot n ar e n r n ,
a a ,
s,
c a bb a ge t ur ip s o n io s e t ,
B o il p e a r le d b a l e i sep a r a te
n -
,
n ,
c . r y n
w t r an d a d d 1 5 or 2 0 m i utes before so up i s d o S e as o
v v
a e n ne .
n
,
w ith s a lt a d p pp few l c v l ea
n s m ay b e a d d e d t o fl a o
e er . a cc r e r
C R E AM TO TO MA S OU P .
“
tr ai S e ca to m to s thr o u gh
n on n a e a v
s e A d d X te as po on
i e .
1
so d a b ri g to a b il d ski m s a so
,
n . o an ,
e n w ith b u tt er s a lt n d p e p ,
a
S c al d t w q u rt s of m ilk d a d d w ith a c a p o f cr a ck r e
v
p er . o a an
cr um bs t o t h to m at o a d ser e n e .
M I NNE A POL S I B A KE D B E A NS .
3 c up s Na y b an s 1 t v spo o s a lt e
’
ea n .
6 oz s al t pork . 3 t a bl e po o s s u g r . s n a
1 t spo o t ab l e m ust a r d
ea F w d as h s pepp r
n e e e
O o i o size o f w al ut ne n n n .
W sh b e a s a d p ut th m w i th l l i g redi e ts i h al f g llo n
a n . n e a n n n a
j a rF il
. l j a w ith co l d w a ter b k e 6 t
r o 8 ho u rs or l l i g h t ; a a n .
B R EA D M A K ING A ND B R EA D B A K IN ? 69
B A KED B E A NS .
o k b e an s o r i g ht d r ai
S a v e n ,
n an d c o er v
ith cold w t e r Boil w a ,
o e m i ut
n d rai P ut i h al f
n e, n . n g allo j a w it h pork a d s a so
n r n e n
i gs co ver w i t l w t
n ,
B ak e r a er . 5 t o 8 h o u rs a d d hot w a t r s ,
e a
th e b e an s b eco m e dry
CH I C K E N PIE .
te w th e chicke n i pl ty of w at e r th re s ho ul d b e a q ua rt
S
v
n en ,
e
t wo
“
.
,
ea or
b ak e S er ve h ot A po un d or t wo of ste w ed e al m ix d w it h
. . e
n oti c ed .
PR E SS E D VE A L
3 lb s
‘
. to 5 lbs ve a l . S c h i ve s
'
I lb . s alt pork Sa lt an d p pp r e e .
o o k th e m a t d s so n w hile c ooki g W he d o
C e an ea n . n ne t ak e
r n -
n e ,
c ut a
t o th e
m e a t t ur al l i
,
a p a to m ol d n S lic e col d n n .
-
.
B R E AD M A K I NG A ND B R EA D B A K I NG
V EAL L OA F .
2 lb s . ve l a e ggs 3
1 lb b eef
. lb br a d cr um bs . e
1 lb s alt pork
. 1 te a spoo s alt n .
1 o io
n n P epper .
i n t o lo a f an d b a k e 2 % h o u rs i n ro ast er M ay b e served h t . o
or c ol d .
M EA T LO A F WI TH T O TO MA S AU CE .
r p r
P e m e t l o af a d w h e
a e a b a ke d re m o to a h ot
a n n . v e
pl a tter a d s e t i n a w ar m pl a c e
n .
A dd a h a pi g t a bl esp oo
e of flo ur di ssolv ed i o e h al f up
n n ,
n n -
T ur s u ce i to p a th a t m e a t w a s re m o ed fro m a d coo k
n a n n n
M EA TL OA F .
2 lb . ro u d st a k n 3 ggs e e
1 lb fresh p ork
. t a sp oo s a g e n e
l b dry b re a d cr u m b ed
. 1 te a spo o s lt ,
n a
3 m di um siz d o io s
e P pper
e n n e
P ut m e a t t h o u g h m e a t chopp er a d m ix i r th e se a so i g s ,
n n n n .
chopped o i o s to th e m e a t A dd the w ll b e a t
n n ggs a d for m . e -
en e n
t h e m ixt u re i to a l o a f a d pl a ce i
n a ro a ster n n .
n t
o ex si d w ill s rv a doze a d ul ts
en e . an e e n .
B R EA D M A K I NG A ND B R EA D B A K ING 71
B R OW N F R I C A SS EED C H CK E N I .
Gut e v ery j oi t s p r te
b a ck i t w o pi eces t h bre a s t
n e a a . the n ,
e
i
n t w o pi ec s d d i p th m flo u r pl a c e i
e . hot m elte d b utt r
an e in ,
n e
i
n r o a st r s a lt p pp er e d o ,
o io slic d L t ro a st for 2 0
,
e an ne n n e . e
m i ut s or h al f ho ur th po ur a litt l h ot w a ter o a d ro a st
v v
n e ,
en e n n
an d po u o or s r s p r t
r er e e e a a e .
F R I C A SS E ED C HI C K E N W I TH B A KI NG PO W D ER BI S CU I S T .
chic k e up s m a ll B oil u ti l t d r ; m a k
C ut thick
v
.
a n . n en e e a en
i g o f t w o h a pi g t a bl espoo s of flo u r d issol e d i
n e n w ater n n
e n e n e ,
n n 11
l ss chi ck e i s l e a
e 3re a k bisc u it i
n h a lf d i p i the h ot g r a vy
n . . n ,
n
n on r . r en ,
o r pl t of g av v S r a t o c
e e n y r . e e n e .
S T E W WI TH B A K I NG PO W D ER BI SCU I S T .
ood v e l st w
l h e p zrr e -
d t it a . to cook i p l e ty
g a e ,
an se .
on n n
n n e ~
r n . e
S T E W A ND D U M L I NGS P .
M ut t o n v e l or chi cke
s lly us d w ith d um pli g s
a n ar e u ua e n .
Th d um p l i g s sh o u l d b e prep r d w h e m e a t is d o M ak e
S
e n a e n ne .
b ld n g p o w d er a d
a l i t t l s l t i it ; a d t a bl e p o o n of b u tte
n a e a n n a .
s r
v
a e n .
e ea e n e a . en
k ttl
e e,sp oo i liq ui d e a ch ti m w hich w i l l prev t do ug h
di p n n e en
n n e .
n pl a tte e n e n . on r
w ith m at e .
B A KE D F SHI .
e n n ,
n an e r
i si d e an d o ut r ubbi g i se a so i g w ll w i t h t h h a d s D o t
n . n n n n e e n .
a d d c u p h ot w a t er a d o e or t w o sli ce d o io s
.
d bak o e
,
n n n n , an e n
If fish is l b e m or g ro us w ith b ut t i b ki g Re
v
'
e an , e en e er n a n .
SC A LLO P ED F SH I .
an d th b ak e en .
S P A GH E TT I A ND OY S T E R S .
sp g h etti
lb . a pi t oyst rs 1 n e
1 ca cor
n n 2 c u ps broke cr ck rs n a e
3 t ablespoo s b ut t r 1 pi t m ilk
n e n
S al t a d p epp r n e
m i l sp gh tti i
“
us ua l w y t ur i to col a d r to d i ra n
v
a e n a n n n e
,
th p o u o r it
en or t w c ups of col d W ter w hic h w il l pre
r e .
on e o a .
"
\\ h u d f
i d pl a
e c w ith oth r“
i g redi
a ne e n ts i L a yer i
,
n
e e n n s ,
S P A NI SH S PA GH ET T I .
1 p a ck g sp g h tti
a e lb p ork st ka e .
’
ea
lb b fst a k
. ee 5 o io s e n n
1 ca t o m to s n a e
w h n dr a ie d p ut i to b aki g d ish a d a dd c
ne , of to m a toes n n n an
M i x se a so w ith s lt a d pepp er
, d f v u til bro w
n d a n an r n ne
n n , c n ,
n an r n
h alf ho ur ; i c a s of b a ki g d v dd a s m l l am o u t of h ot w t r
v
n e n r a a n a e
SP AG E H TT I A ND TO TO MA E S
d e n e . an
’
n n . r
B a k 3 0 m i ut s i slo w o
e O e h lf up gr te d ch s
n e n en . n -
a c a ee e
M A C A R O NI A ND CHEE S E .
Br a k po u d p ck a g of m c aro i i s m ll p i c s d ro p
e a n a e a n n a e e .
an d t ur -
up or t w n of col d w a t r o er it W h dr i ed p ut
a c o e . en a n
n a e , ,
e n
c o er d p a rt of ti m e to pr ve t b a ki g d v
e e n n r
74 B R EAD M A K ING A ND B REA D
CR E AM E T T E S A ND C H E ES E .
p a re a p ck ge of c am e t t e s t h e s am s m a c ro i cook
Pr e a a re e a a n ,
B k e 3 0 t o 4 5 m i ut es
a n .
C R EAM E D S A M ON L .
i a little w ater
n .
SA L M O N B U TT ER GR AV Y .
rep a re a s l m o o p l t t e
P c t i n o e to w ar m ; br i d
a n n a r ,
.
se n v n a
t o g eth er i s au c e p an o e ro u di g t a blespoo of flo ur a d
n n n n n n
wh do en T ur o r s l m o s r e h ot
ne . n e a n . e .
SC A LLO P ED S A M ON L .
m oist
I
en .
t is w l l to s e t p a si d e for a f e w m i utes
e d th e add
an n . an n
m or m il k if
e e d e d B k l ow l v o e h o ur
ne . a e s n .
B R EA D M A K I NG A ND B R E AD B A K I NG
S E W ED T OM A T OES T .
T a ke o e of to m a to es or s m e a m o u t of fr sh o s
n c an a n e ne
a d pl a c e i
n st w p a a d p ut 0 to h e a t a dd h e a pi g t as po o
n . e n n 11 ,
n e n
of s ug r a te a spoo o f s a lt so m e pepper l um p of b ut t e t h
,
n , ,
a r e
B O IL ED BEE T S .
oil
l m e di um size d b eets w hole w itho ut c utti g or br uisi g
v
n n
,
w ith vi ne g a r s au c e .
V I NE GAR S A U CE .
c up v i eg a r n s ug r I; f c up a
1 c up hot w at er 2 t a spoo s fl o u r
e
e n
1 t a bl sp oo b utt r n e
M i x flo ur d s u g a r a d pi ch of s a lt stir
an n n ,
in t h e vi n eg a r
a d coo k u til cl a r A dd t a blespo o b utter a d h ot w at er
v
n n e . n n c up ,
stir a d p o ur o r sliced b e ts
n e e .
C R E AM E D CA R R OT S .
i w ith a h a lf c up of m il k se a so
n w ith s a lt p epper a d b utter ,
n ,
n .
B A KE D T
S UFF ED T OM A T OES .
an d ub thro ug h
r C r um b a m o u t of d v b r d d esire d chop
. n r ea ,
m i ce d cooke d m e a t of a y ki d se a so
n w ith s a lt p epper a d n n ,
n ,
n
b u tter M oist
. w ith the str a i e d to m a t o m i x a d f i l l t h e
en n .
n L
"
to m at o sh ells b ke 3 0 m i ut s ,
a n e .
B R EA D M A K ING A ND B R E AD B A KI NC
T
S U FFE D GR EE N PE PPE R S .
t t 0 ps fro m g r
t in p epp ers scr a p o ut i sides a d so a k een ,
e n n
c el v a d o n io
er m oiste ed wli t h w t
n se so ed w ith b utter
n n a r ,
a n ,
qa lt d pepp r B k e
an m i ut s e . a n e ,
M A SH ED R U T A B A GA .
l ct r ut b g s th t
Se e ro u d s m ooth d f e fro m
a a a a ar e n , , an re
an d a pi c e of b utt r m a sh w lle d s r e : e an e e .
M A SH E D TU R NP SI .
e i
Se l ect
siz e d s m oot h t u ips w s h d coo k witho ut
. m d um rn ,
a an
p e li g W h e w ll do e dr a i an d p el p ut i to d is h d
v
e n . n e n ,
n e n an
m a h se so
s w ith s alt a d p epper
. a d b utter
n S er e h ot n an . .
B AKE D SW E E T PO A T T OE S .
6 s w t p ot t o s
ee a e
t a bl esp oo s s ug a r n
1 K le m o
) b utter s a lt n , ,
B A KE D B A NA NA S .
s p ri kl w it h pi ch of s a lt
n e d p rt of gr te d ri d of le m o
a n ,
an a a n n
CHI L I C ON C A R NE .
lb ro u d st a k
. n t ablesp oo s al t
e 1 n .
c up s u et f a t 1 te a spoo p aprik a n
4 o io s
n n 1 t a bl esp oo of vi eg a r n n
1 ca to m a toes c ups w at r
q
n e
1 ua rt cooke d bro wn b e an s
h a lf c up of s uet f at S tr a i o n e c an of to m ato es a d p ut t h e m n n
n n n n n
, ,
fire o h o ur l o ger
ne n .
NO O D L ES .
ir e to t a li a s m a de i m uch th e s am e w ay a d p ut up i p a ck
n ,
n n n
us ually a e m u ch b e t ter th a
r f a ctory m a de n .
n e .
NOOD L E S A ND C H EE S E .
U y o o d l s a d sire d a dd a f e w cr a cker cr um bs
m an
v
se as n e s e ,
B a k e o e —h a lf h o u r
n .
BR E A D M A K ING A ND B RE A D B A K ING 79
D E VL I ED E GGS .
Ha l v
h a r d boiled e g g s a d re m ov e the yolks a d press t h e m
e n n
S er e cold .
E GGS A ND CU R R Y S A U CE .
s r e hot
e .
L
SA M O N S A W L .
1 c an s al m o n te a sp oo w hite p ep p r
n e
1 qt ch oppe d c abb a g e
. t e asp oo s a lt n
C R E AM S L AW .
1 qt choppe d c a bb a g e
. t a blespoo s s ugar
3 n
c up vi g ar ne te a spo o s a lt n .
Cre a m to m oiste n .
B EE T L AW S .
l af
I
on a l il c l lc c o .
B R EAD M A K ING A ND B R EA D ,
B AK I NG
P OT A T O S A A L D .
1 sm ll B er m ud o io 2 c ups s a l a d d ressi g
v
a a n n n
s
l a d d ssi g a d se so i g i l a v ers or m i x
a re n n a n n n .
C A BBA GE SA A L D .
S hr
s w eet te der c abb a g e as fi e s possibl
d d to a b o u t
v
e ,
n n a e .
an
t wo q u rts a d d o e s m ll pi m to a d a s m a ll a m o u t of chi es
a n a en n n .
c
ut fi e n A dd s al a d dr ssi g
. e n .
R ED S A AD L .
g l ss h orser a d ish
a P pp er a d s lt e n a
an d s a lt a d m i x
, n .
M A YO NNA I S E D R E SS I NG .
2
yolks of g g e t spoo s l t
s ea n a
te a sp oo m ust r d n A pi ch p epp r a n e
2 t bl esp o o s le m o
a uic e or i eg r
n n n a
H al l ut a v
sils a d i g redi ts as col d a possible M i x
e .
en n n en s .
d y i g re d i e ts d e g g y olks i bo w l a dd a f e w drops f V i e
v
r n n an n a o n .
e e
‘
e r a an n , ,
j
o e a
C R EA M S A L A D D R ESS I NG .
1 c up r am c e 1 te a sp oo s lt n a
2 t a bl spoo n s s ug r
e a 3 ta bl spoo s i g a r
e n ne
2 t bl e spoo s b utt
a n er
W hites of 2 e ggs
He a t
cr m i d o ub l e boi ler A d d flo ur d issol d i w at r v
v
ea n . e n e .
stir i i n g r
n e a .
h i s dr e ssi n g c an b e u s e d on fr uit or e g t bl s a l a d s v e a e .
CH I C KE N SA A L D .
c u p c ub d chick
s e en c up b rok e n n ut
‘
m ea ts
2
c ups c ub e d l 2 c ups m av o n n ai s e d r ssi
v
c e er v e n g
12 chopp ed oli s e
LT E T U CE S A A L D .
st l
Q ut t h e w a
‘
m he v s fro ad l tt u c h l e s m l l h ds v
v
k e ea e e e . a a ea
a d q ua rt r l r g e o
n s d esire d
e a ne as . S rve o
e i d i i d u l pl t s
n n a a e
S LI CE D CU S U M BER S ( Ge r m an S tyl e ) .
S li
t h i 3 three fo urths g r w c u c um b ers put i
ce ve r v n -
o n ,
n it
,
n n e n n ,
n
a nh o ur or t w No w d i a d p ress ou t w ith t h h an d s al l
o . ra n
-
. n
‘
e
-
t h e bri th at is p i b l j p ut b a ck i di sh a dd b o ut
ne up os s e l
n ,
a c
r m f w da h s pepp r m i x s l i g h t l v d tu n o 1 to 9
v
c ea a e s e e an r n »
, ,
t bl sp oo s i g a i
a e n ne -
n ,
82 B R EA D M A K ING A ND BR EA D B A K INC
S A L A D D R E SS I NG .
eggs
6 3 t blespo o s s ug r a n a
t a spo o s m ust a r d
e n up vi n g a c e r
2 te aspoo s s a lt n up b utter c
1 t b lespo o flo ur
a c ups h ot w a ter
n
m u st a rd i w a ter a d a dd it
n M ix d i g re die n ts a d add t h e m
n . ry n n
d b a t w ell
lll S e t o r an ge i d o u ble b oiler a d d a bo ut
e . c up
n n , s
SA L M ON S A A D L .
6 bo i l ed pot to es a 1 c an r e d s al m o n
B er m u d a o io n n
o top Do o t m i x
n . n .
T AB L E M U S T A R D .
3
c
t bl spoo s m ust rd
a e 1 c up i
n g r a V ne a
I
1 t a bl spoo s u g a r
e 1n gg P i ch s lt e n a
M i x m u st a rd a d s u g a r A dd the e g g a d be at w l l t u
n . n e rn in
th e vi eg a r sl o wl b e a ti g briskly un til s m ooth A dd s a l t
“
s et
v
n y ,
n .
,
CU R R Y S A U CE .
d thi cke s
ni n .
8 4: B R EA D M A K ING A ND B R EA D B A K I NG
Sa n dwic hes
V EA L S A ND W I CH E S .
Ch op 01 col d v e a l m i x w
gr in d a a n,
a d spre a d it h s l d dressi g n
B LU E L A BE L CH EE S E SA N DW I CH E S .
A le f of l ett u c e a d a littl e m i ce d pi m e to m ay b e u se d if
a n n n
OL I V E S A ND P IM E N TO S A ND W I CHE S .
l a f of l ett u ce
e .
NU T S A ND W CH ES I .
Chop ki d of ut m e a ts a d m i x w ith s a l a d d s i g t o
an v n n n r es n
w ith a l e a f of lett u ce .
B R EAD M A K ING A ND B R EA D B A K I NG 85
S
R A I I N AND NU T S A ND W CH E S I .
Ch Op a q
bo ut e ua l p arts of r a isi s a d n uts a d a d d s al a d
n n n
E GG W I P
TH IM E N TO S A ND W CH E S I .
Gri n d
or m as h h ard b oile d e ggs a dd s al a d dressi g to ,
n
lett uce .
P E AN U T S A ND W I CH E S .
To fin ly choppe d p e a u ts a d d t h i c k s a l a d
e n ,
d ressi g
n an d
sp r e d o b uttere d bre a d w ith le a f of l tt u ce
a n e .
6 0 B R EA D M A K NG A ND I B R EA D B A K I NG
D V III N TY .
2 c up s s u g a r c up cor v up n s r
1 te a spo o n v a ill a n 1
4 c up w a ter
d rops extr ct a l m o d a 2 w hites of e g g s
n
a d d e d ; t a ki g th e s a u c e p a
n by th e h a dle b g i po uri g syr up
n n ,
e n n
a d d fl a vori g a d if y o u w ish so m e n u t m e a ts bl a c k w a l u ts a e
n n ,
n r
b e t ur e d q ui c k l v o a b utt r d t i
n t sh o ul d h a r d e i a s h or t
n e e n . n n
ti m e .
B U TT ER S C OT C H .
2 c u ps s ug a r c up b ut t e r
c up g o o d m o l a sses 1 c up wa ter
t a blespoo v a ill a 1 n n
n no n n -
i r n n n ne ,
PA NOCH E .
2 c u ps l h t li o w s u g a r
i e
-
u p cre a m
-
r n c
t b l espo o s b utt r
a n c up ut m e a ts e n
V a ill a or al m o d fl avor n n
a dd t h ut m e a ts a d fl avori n g
e n it a y NV h e it b e g i s to n ,
n . n n
t h ic k e t ur o ut i b utt er e d t i
n n .
n n .
FU D GE .
2 c u ps s ug a r s q ua re ch ocol te 1 a
1 c up m ilkd cr m J t a bl spoo
an b utt r ea e n e
Cre am of t art a r
l oo k s ug a r a d m ilk a dd ch o col a te cre am of t a rt a r a n , ,
n d
b utter cook t o soft h all s t a g e co ol o pl a tt er th e b e at a d di n g
v
,
n ,
n
,
.
fl ori g e ut w h e
a n c ol d ,
n .
CHO COL A T E CR E AM S .
t : i a g a i t e s a uc e p a p ut 4 c ups c a e gr a ul a te d
Fo n d an n r n -
n ,
n n
v
a ,
n a ,
n n e ,
m y sti ck to i si de of s u ce p a
a n a -
n .
n r n n .
M e l t e d Ch o c o l at e : P ut u s w eete e d ch ocol a te i n to a do u bl
p
n n e
r av . e n .
B RE A D M A K ING A ND B R EA D BA K ING
CHO C OL A T E CR E AM S .
a d w a ter
n a d d po w dere d s ug a r e n o u gh t o m a ke a fo d a t t h a t
,
n n
po w d re d s u g t o prev e t stick i g to fi g rs ; pl a ce o w x ed
e ar n n n e n a
T
S UFF E D D A E T S .
of ch d a te a d re m ov e th e pit Fill op e i g w it h fo n da t th at
ea n . n n n
i s n o t v v h ar d P ress ope i n g
er da te together a d ro l l i fi e
. n in n n n
M A PLE FU D GE .
2 c ups c a e gr a ul a te d s ug a r
n ple syr up or s ug a
n c up ma r
c up co c o a n ut
P ut s ug r m i lk a d m a ple syr up or s u g ar i to s au ce p a an d
a ,
n n -
n
d d h a lf c up ch op ed co co a ut or a c up of bl a ck w a l ut m e a ts n n ,
t ur i to b uttered ti s a d m ark o ff
n n n n .
MA PL E C AND Y .
2 c ups ma ple s ug r a (1 lb .
) bl ck wa l n ut
c up a m e a ts
A
3 c up cre a m c u p w a ter
Cook a d m a ke th e s a m e
n as m a ple f u d g e .
BR EA D M A K ING A ND B R EAD B A K I NG 89
M OL A SS E S C AND Y .
1 c up be st o ss s
m la e
c up b utter
Boil u til w ill for m a
n fi m m a ss or b a l l wh e n droppe d i t o
r n
Pic [es an d Ca ts up
L I LL I P CC I A .
1 5 l rg g re to m ato s 2 c ups fi ly c ut l
v
a e en e ne ce er v
g ree p epp rs n e1 c up s u g a r
I t bl spoo m ust r d s d a e n a ee
v
n n n c n
-
m usli b a g an d d r a i
n o r i ght ; p ut i to sto e j a m ix e d w it h
n e n n n r
v
a n ,
n
,
m u ch b tter if p u t i M a so
e rs a d se a l d n n a n e .
CH I C KL E S W EE T P EA P .
to p o u d s of s ug a r a d n pi ts of vi eg a r Boi l t h n n n . e
s u g r a d vi e g a r for
a n bo ut 1 0 m i ut s w ith 3 or 4 sticks o f
n a n e
c i n am o n a d 2 t a blespoo s of cloves ti e d i
n n a m usli b ag No w n ,
n n .
w t d cl e a r
an e
TP P
.
S W EE E AR I C KLE S
T PP P
.
S W EE C R AB A L E I C K L E S .
P r pickles m ay b e m a d th e s m e as pe a ch pickles ( a b
ea e a .
‘
r
a p pl s sh o
e uld b e st e a m e d s l o w l y u t il sk i s a e b rok th n n r en ; en
t h e pi ckl es a d th y ke p b etter n e e .
92 B R EA D M A K I NG A ND B R EA D B A K I NG
T O T O LI
MA RE SH .
se ded a d fo ur o io s chop fi e an d a dd
e ,
n n c up s a lt
n Dr a i
,
n
;
. n
v
n n . n
re a d y to us e i a f e w d a ys n
D ILL P C K E S I L . .
M e d i um
size d c u c um b ers
1 pi t s a lt 2 to g al w a t r
n ,
. e
Dill a d gr a pe le a v s n e
W a sh c u c um b ers pl a ce a l ayer of gr a p e le av es i b ot t o m of
,
n
W A ER M E T LO N PC I K E L S .
h ot Cover a d set aw av
. n .
B R E AD M A K ING A ND B R EA D B A K I NG 93
CH I L I S A UC E .
24 l r g e rip t o m to s
a e a e 2 t a le b spoo s s a lt n
c ups i eg a r t a blespoo ci am o
,
6 n 1 n nn n
4 c ups s ug ar 1 t e a spoo p pp er
c
n e
2
ups c e l e v ut fi /g t e a spo o p prik
S
r c ne -
n a a
2 m di um i ze d e d p pp rs
e r e e 1 te a spoo gro u d clo ves
n n
h op to m a toes o io s
t
‘
,
n n an re d p epp ers ; p ut i to kettl w ith
d n e
cel v c u t fin e
er A dd vi . ne g ar s u g a r an d spic es
,
C ook s l o w l v .
2 or 3 ho urs .
CH OW CH OW .
I per to m to s
c k g o io s een 1 b u ch ce l ry a e n n n e
l 5 l b c abb g
.
-
5 g n peppers
ree c u p s alt
e ,
e n n n
2 t b lespo o s m u st a d s e d t ur
a t o v e ge t ables bo ili g hot
n r e ,
n on n .
T ur n ff a d reh e a t th e vi e g ar 2 or 3 ti m es at i terv a ls of f e w
o n n n a
( i av s
OI L PC I KL E S .
v
e n n n n ,
,
v v
e an c n e e er n e ,
of oil a d c o r w ith c ol d i g a r
-
\ e ,
n e ne
94 BREAD M AK ING A ND B R EA D B A K I NG
S A L CUC U T M B ER PC
I KL E S .
th at h av e be e n c l o e l v p a ck e d i a j a or k g K e p pi ckl e s
s n r e . e -
CUCU MBER PI C K L E S .
k ep v e v lon
e r 0
“
S A U E R KR A U T .
or vi eg a r i n it a d sc a l d it out w ell
n n .
n n ,
n .
c ab b ag e as f a as th e ce ter nd shr e d i n th at w ay c ut t i n g
r n a as
fin as pos s ible
e .
D rop t h e shre dd e d c a bb a g i to t h j a or k e g as f a st as it e n e r
q
a ,
n ,
or
a h a d f u l or t w o of s a lt a d t a m p a g a i
n wh it is t am p e d e o ug h
n n ,
en n
th fl a or A pi t to a pi t a d a h lf of s l t is a b o ut th e r ul
e . n n n a a e ;
l o g r if th
n e is t e o ug h s alt it w ill c ure q uickly b ut w il l t
,
er e no n .
no
k p s lo g
ee a n .
3 . a e . n e n a
co ol pl a c e .
B R EA D M A K l NG A ND B R EA D B A K I NG
t ai er s
n By steriliz atio is m a t to h e at to 2 1 2 or t h boili g
. n e n
0
e n
p oi t for w ater
n n d kep t a t th at h e a t f o r a c ert a i
,
a ti m t o kil l n e,
l o g er ti m e I c a i g do n o t u e t i n or chi p pe d e a m l ute
n . n nn n s n e n
v
s n n . n n n n ,
n n a e
A F B
EX T R C TS ROM UL L E T I N No . 521 ,
U NI T E D A D PA ST TES E R T M E NT o r AG R I C UL T U R E .
Can n i n g R e c i p e s .
TO M A TO E S .
Gr a d e
for rip ess siz e a d uality S c a l d t o l oose s k i s
en , ,
n q . n n .
n n n o
,
ea or n n .
,
n
S T R AW BE R R IE S .
n r n .
r
,
n
. n .
S W EE T C O R N ( On t h e C ob ) .
f ul of s alt to e a ch q u a rt
.
P l a ce r ubb er a d top a d p arti ally . n . n -
,
n n n
,
a d cool
n ( H e a t up for t a ble us e i n ste am er n o t i hot w a ter )
.
n
, .
S W EE T C O R N ( Off t h e Cob ) .
e as ab o e except c ut fro m e a
S am v ,
r a fter bl a chi g P a ck n n .
,
n
to e a ch pi t P roc ee d a s ab o e
'
n . .
P EA S —BEA NS .
n n n n .
n , e ,
n n .
n ,
n -
,
n
5 po u d s of st e am or 4 5 m i utes i pr ss u re cooker
n ,
n n e .
98 B RE A D M A K ING AND B R EAD B AK IN G
U NI T E D TA S TE S D EP A R T M E NT o r AG RI C ULT U RE
T i m e T ab l e f or Can n i n g .
t a bl es .
P r o du c t s c an n e d
S
to b e .
A ppl es w h ol e or li ce d
,
.
A pri cots
A sp a r a g u s
P e a s Be a s O kr a
,
n ,
.
Bl a ckb erries
C herries P e a ch es ,
C or ( w itho ut a ci ds )
n
Gr a pes P e a rs P l um s
, ,
.
H u ckleb erri es
B eets T urn ip s, ,
P i e apple
n
R a spb erri es
S a u erk r au t
S tr aw b e r ries
T o m a toes
Gr a p e Juice
Qui ce n
P um pki an d S q ua shn .
Chicke B eef n ,
R h ub a rb
1 00 BRE AD M A K INGA ND B RE AD BAKING
C A NNE D S O U R C HE R RI E S .
Pi t an d c ut n ,
n n
,
3
4 c up of s u g a r to e a ch c up of ch erries stir a d he a t slo w ly C o o k ,
n .
s lo w ly a bo ut 2 0 m i u tes S ki m d se a l i g l a ss j a rsn . an n .
C A NNED L
P U MS .
b oili g poi t
n A s soo a s pl um s b egi
n . t o b urst re m ove fro m n n
stove a d dr a i n w h e n c OOl p i t th e m or th ey m ay b e c a e d
'
n ,
nn
pl um s i to this an d h e at l o w ly an d ski m
n ;
n .
s u g a r t o 4 c u ps of fr u it S i m m er to h o ur . .
C ANNED PE A C HE S .
h a l ve to 3 doze p e a ch es ri se th e m i ol d w ater dr a i n ,
n n ,
n
S l o w ly S i m m er
. to 1 h o ur .
w a te a n d s ug a r
r .
C A NNED PE AR S .
3 0 11 5 m i n ut es
0 P eel h a lve cor a d ri se a q uickly as c o
.
, ,
e n n s n
v i
e n ent a s m an y p e a rs as w ill c ook i th e syr u p cook slo w ly u til n ,
n
C ANNE D P
A RI CO S T .
Is e n nn n a s
S
n n
a d h a lve d
n or left w hole
,
.
C ANNED C R AB A P P L ES .
In v
the preser i g kettle m a ke a syr up of 6 c ups s u g a r to 3
n
a d se a l
n I . prep a ri g cr a b apples to c a re m ove th e re m a i s
n n n n
r
a e cooki g i m proves th e fl avor ; they ho ul d b e t a ke o ut
n , n
b efore th e fr u it i s p ut i th e j a rs n .
1 02 B RE AD M A K INCr A ND B R EA D B A K I N(
‘
Co n s e r ves
P I NE A PP L E C ONS E R V E .
n ut ,
b utter ut o p ec a m e a t s; o e fo urth c up of or a ge c o
n ,
r n n -
n n
s erve t w o c u ps s u g a r
,
or o e a d o e h a lf c ups if c a e d pi e
,
n n n -
,
nn n
S
n n , ,
th ick .
R HU BAR B C ONS E R ’
V E .
lo w ly ho ur or u til thi ck
‘
on e n .
CH E R R Y C ONS E R V E .
A? c up bl a ck w a l ut m e a ts chopped
1 n
1 or a ge ( p ul p a d j uic e )
n n
GR A P E C ON ER S V E .
n ,
n -
n
m ea t s o n e fo urt h c up or a ge co serve
,
-
Boil s l o w l v o ho ur or n n . ne
un til thick .
1 04 BR EA D M A K INGA ND B R E AD B A KI NG
QU I NC E A PP L PE R E ER S V E S .
th e s et o
n to c ook W he n a fo rk w ill e a sily pi erce th e m s e t
n .
,
b a ck o r a ge to si m m er A d d s ug a r e o u gh to m a ke a ri c h
n n . n
h ot .
B R EA D M A K ING A ND B R EA D B A K ING 1 05
“
i g s u shi
n n a d w a r m w e a ther if p ossible
ne n P ick fro m ste m s .
,
w a sh a d p ut i to p r eservi n g kettl e
_
a w oo d e m a sher a d t u r
n i to a j ell b a g to dr a i ; let dr a i
n n n n n
b e s t s m at u der s au ce p a
o n n .
h o t to preve t br a ki g if a te spoo n is pl a d i t h g l a ss
e n ,
a n e n e
CU R R AN T RA S P BER R Y JE LLY
n n
CU R R AN T T S R A W BER R Y JE LL Y .
n -
j elly .
GO O S E B E R R Y JE LY L .
M IN T LL JE Y .
B AK I NG PO W D E R NO 2 . .
results .
V ANI LL A E X . NO 1. .
w ith a he a pi n g t ablesp oo of s u g a r p ut i n a pi t fr u it j a
n ,
an d n r
,
V A NI LL A E X T CT
RA NO 2 . .
C ut fin e 4 v
fre s h an ill a b e an s p ut i n to , j ar bottl e
or an d
a d d o e h a lf pi t deodoriz d a l coh ol ; s e t t e
n -
n e n d ays a d it
: n w ill
b e re a dy for us e .
B R EA D M A K ING A ND B R EA D B A K I NG 1 09
V A NI LL A E X T RA C T NO 3 . .
L EM O N EX T RA C T NO 1 . .
Cu t i ns m all p i eces th e ri n ds of t w o le m o s p ut i a pi t n ,
n n
a w ar m p l a ce for o e w
,
s et i n ee k to an oth e r pi t Ja p ut
n
“
. n n r
,
t h e j u i ce of o e h a lf l e m o
n h alf c up deod orized stro g a l c oh ol
-
n n
for us e .
LEM O N EX T RA C T NO 2 . .
,
n , ,
n
L
B AN CH ED A M L O ND S .
n ,
n
m i ute or t w o a d th e ki n s c a
n n b e p eele d o ff ; d ro p i to cold n n
w a ter f o a f e w m i n ut es dr ai
r a d dry n n .
Griddle Ca 3 an d Fritte rs
GR ID D L E C A KE S .
S i ft togeth e r
c up s flo u r t w o h e api n g te asp oon s b aki n g
t wo ,
n ,
n
GR ID D LE C A KE S ,
S OU R M I LK .
B UC KW H E A T CA KElSl .
,
n . r .
m a k e a m d i um b atter e W he n v e as t c a ke i s w el l so a k e d ad d
.
,
Of sod a a t e a ,
spoo s alt an d if thi n i g is ec ess ary u s e m ilk
n n n n ,
s uffici e n tly b a k e d
I
.
an d b ak e .
1 12 B R EA D M A KING A ND BR EAD B AK ING
B A NA NA F RI TT ‘
ER S .
1 c up flo u r 3 ba s n an a
te as p oo b a ki n g p ow der
n c u p m ilk
1
4 t e as p Oon s alt
-
2 e ggs
CH I C KEN C R O QU E TT ES .
lb col d chicke n
.
1 J
/ > te aspoo s alt n
n ,
n
c ,
n n ,
i f lik ed .
o rcr a ck er cr um bs .
V EA L CR OQU E TT EJ
S;
W AFFLElS .
2 c up sfl ou
-
r c ups m ilk
1 te aspo o b a ki n g
n p w o der 3 eg gs
t easpoo n s alt 2 t able s p oo s shorte n i g
n n .
a dded
v
.
S r e h ot w ith syr up
e .
B R EAD M A K ING A ND B R EA D B A KI NG
CUL I NAR Y T ER M S
Not Al ways U n d er st oo d .
ro ast e d .
Con se r ve s— A
co m bi a ti o n of fr uits c oo ke d w ith an eq ual “
am o u n t of s ug ar to t h e co n siste n cy of j elly so m e ti m e s n ut
, ,
m e a ts a e a dded
r .
q
Cr o uet t e s— M i n ce d m e at et c Sh ap ed i to b alls co ated
. n ,
w it h
eggs an d b re ad cr um bs an d fried i dee p f at n .
For cam e at — F
i n ely chopp e d
-
m e at ,
or di ff ere t ki d s of n n m e at ;
us u ally u se d for st uffi g n .
.
,
M ar m al ad e — A
co m bi a t i o n of fruit s ; us ually th e p ul p an d
n
T HE FI R S T T H ANKSGI V
ING
, ,
n
I ,
n
,
t a i n e d an ab un d an c e .
n ,
-
n
,
Th e s um m er of 1 6 2 2 wa s n o t pro s p e ro us an d the wi n t e r f ol
l o w ed w ith d is aster d i s tress sick ess a d f am i n e an d i t h e
, ,
n n ,
n
a n —
ordere d d ob serv e d July 30 1 6 23 1
,
[
S o m e w rit ers cl a i m this w as the s e co n d T h an ks g i vi n g Of t h e l
, ,
ap p oi n t m e n t o f a d ay of th an ks a d this l ed to th e observ an c e
n
,
t h e p o s si b l e exce p tio n of o n e or t w o .
r s t o b served ,
th ou gh un d er f ar di ff ere n t c o n diti o s n .
w o m e n i n a str an ge l a d i n th a t lo n g a g o
n .
118 B R EA D M A K ING A ND B R EAD B A K IX P
P P R E AR I NG T HE TH ANKS GI V I NG D INNER .
fore n oo of the h ol i d ay
n .
T h e t u rkey o fo wl th a t is to b e us ed c an b e r o as t ed i n a d
r ~
, _
n
h
n n ,
c ook e d le m o n s auce
v
.
M i c e pi e is e q u al l v as go od m a d e i a d an ce an d reh e a ted
“
n n
T h a ksgivi n g di n er as do m a shed r u t ab a g as
n n
,
M a sh ed p ot ato es -
.
a e by n o m e a s t h e le ast t a sk i
r n p re p a ri g a di n n er ; b oil n n
n e d ed ; sop
e ca b o m itted n e ve g et a bl e is
e e o u gh c lery ,
on n ,
e
B R E AD M A KIN GAN D ,
B R E AD B AK ING
M E U
k sgiving o r Ch ris tm as
Cr e am of To m at o S o up
R o as t T urkey Oyster D re s si n g
Bro w Gr a vy
n
M ash ed P ot at oes
M a sh e d R u t ab a g as
Cr an b e r y M o ul ds
r r
C elery O li v es
Fr uit S al a d
M i c e Pi e
n
“
Pum pki n Pi e
C offee
Ch ris t m as M en u
C o n s um m e
Bro wn Gr avy
M a sh ed P ot a to es M a sh e d R ut ab a g as
Cr an b er r y S auc e
B aked Sw eet P ot atoes S o uther n Style
,
Celery O liv es
R olls Cabb a ge S al a d
P l um P u dd i n g
‘
L
e m o S auce
n
BREAD M A K ING A ND BR E A D B AK ING
I ND E X
l o d Bl
A m n s, an c h e d C ak e , i
sp c e
Ap i t r c o s, c an n e d
C ak e ,
s po n ge
C ak e po
B k i g P o wd No s n ge
1
,
er
a n
i
.
C ak e we d d ng
B k i g P wd No ,
2
a n o er .
Ca k e
l
, wh it e 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
B an an a s , b ak ed C ak e s b uc k w h ea
,
t
B e an s , b ak e d C ak e s c h e e s e
,
lB e a n s , b ak e d C ak e s ,
B e an s , c an n e d C ak e s g r dd e s
,
i l , ou r m il k
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1 28 B AD RE M A K NG A ND I B AD BA RE KI NG
P ie ,
coc o an u t San dw i ch e s, egg an d pi m e n to . 85
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i g ne ar 76
P l um s, c an n e d Sauc e ,
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P t to
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P u ddi n g , r ce i S p g h t ti a oy t e s er s 72
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vv 75
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R ut b ga m h ed
a a, as T h an k s g i i ng d i nn er , p r e par i n g 1 1 8
S l d p pl t
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S l d
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S l d
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S l d d
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S l d d
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c r ea m Tom t a o es, c an n e d h ome m e h d t o 99
S l d d
a a i g m r ess n , ay o n n a s e i T o m to a es, t
s ewed 76
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S l d
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S l d p t to
a a , o a T ur k e y, r o as t 6
S l d
a a d , re T ur n ip s ,
m ash e d 77
S l d
a a lm o , sa n V an ill E t t
a x r ac No . 1 1 08
S l d t utti f rutti
a a , V an i ll E t
a t x r ac No . 2 1 08
ill E t t
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x r ac No . 3 1 09
70
69
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S an dw c h e s i , c h ee se Wa
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ff l es 1 13